Fish molee is a very light fish stew, flavored with coconut milk. Maybe the name ‘molee’ is derived from the spanish word “mole” which means stew. Central kerala had a flourishing trade with the Portugese in the olden times, so a cultural exchange and local ingredients may have resulted in this recipe.
- Pompano/Pomfret/King Fish/ Fish Fillets- 1 lb or 1/2 kg
- Turmeric- 1/4 tsp
- Red chili powder-1 tsp
- Lime/Lemon Juice-1tbsp
- Salt- 1/2 tsp
- Oil- 3 tbsp
- For the Stew:
- Onion- 1or 2.
- Green chilies- 6
- Ginger-1/2 piece
- Garlic- 1 clove
- Tomato-1/2 tomato
- Coriander powder- 1/2 tsp
- Fresh Ground Pepper- 1tsp
- Salt to taste
- Thick Coconut Milk – 1/2 cup
- Lime Juice or Vinegar-1/2 tsp
- Curry leaves- 1 sprig
- Coconut oil or Canola oil- 1or 2 tbsp
- You will need:
- Onions- 2 medium sized ones
- Potatoes-1 large one
- Tomatoes-1 small plum tomato
- Turmeric powder – 3/4 tsp
- Coriander powder- 2 tsp
- Fenugreek Seeds-1/4 tsp
- Black Pepper Powder- 1 tsp
- Plain Yogurt- 1/2 cup beaten
- Coconut milk- 1 1/2 cup
- Salt - to taste
- Oil-2 tbsp
- White/Idaho Potato-1
- Ground paste:
- Green chilies - 10
- Fennel seed- 1 tsp
- Poppy seeds- 1tsp
- Cashew nuts-3-4
- You will need:
- Green chilies - 6 chopped
- Ginger–Garlic paste – 2 tbsp
- Turmeric powder – 3/4 tsp
- Coriander powder-3 tsp
- Salt - to taste
- Oil-4 tbsp
- Curry leaves – one sprig
Kadhai Paneer,as per the name is paneer in a Kadhai(wok).This is a Punjabi favorite where fried paneer and green bell peppers are cooked in a spicy creamy tomato sauce and flavored with Kasoori Methi(dry fenugrek leaves) and coriander leaves.
- Ingredients:-
- Paneer cubed – 100 gms
- Green Peppers/Capsicum cut into squares – 2 medium sized
- Onion quartered and layers seperated – 1 medium sized
- Ginger julienned – a 1/2″ piece
- Garlic cloves chopped fine – 4
- Tomatoes chopped – 2 big
- Green Chillies chopped – 4
- Coriander powder – 2 tbsps
- Chilly powder -1 tsp
- Kasoori Methi – 2 tbsps
- Chopped Coriander leaves – 1/2 cup
- Oil – as needed
- Ghee – 1 tsp
- Salt – to taste
Kichadi/Pachadi which is served in Sadyas,can be prepared with different vegetables.This dish is commonly known as Pachadi,but towards south Kerala this is called Kichadi.I still confuse about the terms Pachadi and Kichadi,but i’ve heard that in Pachadi, pounded mustard seeds are added along with coconut,while in Kichadi mustard seeds are used just for seasoning.
- Ingredients:-
- Green chillies slit – 3
- Grated coconut – 1/2 cup
- Beaten curd – 1 and 1/2 cups
- Cumin seeds – 1/2 tsp
- Mustard seeds – 1/2 tsp
- Red Chillies – 2
- Curry leaves – a sprig
- Coconut oil – 2 tbsp
- Salt – to taste
- Cleaned prawns – 250 gm
- Thick Tamarind Pulp – 1 tbsp
- Thick coconut milk – 1 – 1 1/2 cups
- Curry leaves
- Oil
- Salt
- grind:
- Chilly powder – 2 tsp
- Pepper powder – 1/2 tsp
- Jeera – 1/4 tsp
- Turmeric powder – 1/4 tsp
- Ripe Mangoes – 5-6 of small size
- Salt
- Grated coconut – 1 cup
- Jeera - a pinch
- Garlic – 1 piece
- Small onion – 2-4
- Green chilly – 3-4
- Turmeric powder – 1/4-1/2 tsp
- Small onion – 4
- Red chilly – 2
- Mustard – 1/2 tsp
- Curry leaves
- Salt
- Oil
- Black Chickpeas/Chana/Kadala – 1 cup
- Turmeric powder – 1/4 tsp
- Onion – 1 large sliced and chopped
- Pearl onions – 4 sliced
- Green chillies – 3 slit
- Curry leaves – A sprig
- Red chilly powder – 1 tsp
- Turmeric powder – 1/8 tsp
- Mustard seeds – 1/4 – 1/2 tsp
- Dry red chillies-2
- Coconut oil – As required
- Salt – To taste
- roast and grind to a paste :
- Grated coconut – 3/4 – 1 cup
- Pearl onion – 2 sliced
- • Baby brinjals 12-15
- • Sambhar onions 12-15
- • Salt to taste
- • Asafoetida 1/4 teaspoon
- • Mustard seeds 1/2 teaspoon
- • Curry leaves 10-12
- • Tamarind pulp 1 1/2 tablespoons
- • FOR MASALA PASTE
- • Dried red chillies 6
- • Coriander seeds 1 tablespoon
- • Green cardamoms 4
- • Cloves 4
- • Cinnamon 1 inch stick