Ramadan Kareem to all !!! May Allah accept our prayers and good deeds in this blessed month of Ramadan .
I was pretty excited when Lubna of Yummy Food , asked me to do a guest post for her Joy from Fasting to Feasting event. Lubna has been hosting this event for the previous 6 years. This year Lubna has invited Muslim Food Bloggers round the globe to share their favourite or traditional Ramadan Recipes . Thank you Lubna, for giving me the opportunity to be a part of this event …
I have been following Lubna’s beautiful blog for quite some time. Especially her tutorial section on food photography … The photography series on her blog has helped me a lot to improve my photography skills.
Coming back to the dish.. Adukkupathiri is a traditional Malabar dish . In Malayalam, adukku means layers and pathiri means pancake made of rice flour. It is a sweet dish made by steaming alternate layers of rice flour batter and eggs.
To get the recipe do hop on to Lubna’s blog event Joy from Fasting to Feasting
Posting 2 recipes in a week … that’s happening after a really long time .. Even though the new year resolution was to blog more often, and the year almost coming to an end, could not post as often as I wished… The main reason – I was not happy with the snaps I take . After the cooking and the photoshoot , later when I go through the shots again I feel like uhhh.. not good enough for posting !! Still , hoping to fulfill my new year resolution, if not this year, atleast by the next year !!
Often , friends ask me to post simple easy recipes . Keeping that in mind, here is a very easy yet delicious preparation of fish. Fish molee is a typical Syrian Chrisitan dish . Shallow fried fish pieces are cooked in coconut milk based gravy. The curry is not too spicy. More than the chillies, it is the pepper powder that gives that the dish a distinct flavor. The curry goes well with bread or Kerala palappams.
Another dish almost similar to Fish Molee is the Fish Mappas . For the Fish Mappas, coriander and chilly powders are also included , which gives the curry a spicier flavour. Will post Fish Mappas recipe some other time..
RECIPE FOR FISH MOLEE
- Pepper powder – 1 1/2 teaspoon
- Turmeric powder – ½ teaspoon
- Lemon juice or Vinegar – ½ teaspoon
For the gravy
- Kingfish or any other big fish – ½ kg
- Cardamom – 4
- Cloves – 4
- Cinnamon – 1 medium stick
- Onions , sliced as rings – 3 medium
- Ginger Garlic Paste – 1 tablespoon
- Green chilli – 3
- Tomatoes , cut into circles – 2
- Thin Coconut milk – 1 1/2 cups ( 1 cup is 240 ml)
- Thick Coconut milk – 1/2 cup
- Turmeric powder – ½ tsp
- Pepper powder – 1 tsp
- Curry leaves
- Marinate the fish pieces with pepper powder, turmeric powder, salt & lemon juice for an hour. Shallow fry the marinated fish for 3-4 minutes.
- Heat oil in a pan. Splutter cardamom,cinnamon & cloves.
- Add the onions and green chillies and sauté well till the onions become translucent.
- Add the ginger garlic paste and sauté for 3-4 minutes.
- Add the turmeric powder and pepper powder and sauté for a minute
- Add the thin coconut milk and enough salt . When it starts boiling add the shallow fried fish pieces.
- Spread the tomatoes and the curry leaves on the top of the fish pieces.
- Cook on a closed lid on mediuim flame till the fish is cooked well.
- Add the thick coconut milk , heat for a minute and turn off the fire.
Kinnathappam is a Muslim traditional dish. Basically it is steamed sweet rice batter.. There are many variations for this dish from place to place… This recipe uses basmati rice and sugar.. Another version is using matta rice and jaggery. Will be posting that some other day…
I love the kinnathappam my aunt used to make when we were kids.. Actually her preparation was a main specialty dish during weddings at our home.. It was so soft , melt in the mouth treat..yum .. But she never used an exact measurement while preparing..
During Ramadan this a constant dish at our table.. It can be served as a tea time snack also.. The main thing to get the soft texture is the batter should be sieved through a fine muslin cloth or cheese cloth . And the batter will have a watery consistency, but that makes the kinnathappam softer.. So go ahead and try these out..
- Basmati Rice – 1 cup
- Coconut Milk powder –3/4 th cup
- Water – 2 ½ cup
- Sugar – 1 1/4 cup
- Cardamom – 4
- Eggs – 2
- Soak the rice in water for about 4 hours.
- Grind the rice with the required amount of water (from the 2 ½ cups) in a grinder/ mixi into a smooth batter.
- Add the coconut milk powder and beat again. Add the remaining water to this batter .
- Beat the eggs, sugar and cardamom in the mixer.
- Add this to the batter and mix well.
- Sieve the batter using a fine strainer/muslin cloth .
- Grease a steel plate/ pyrex dish with a small amount of ghee.
- Pour the batter into the dish until ¾ th full.
- Cover with aluminium foil and steam for around 45 minutes on high flame. (The cooking time may vary depending on the size of the dish).
- Steam the remaining batter also.
- Cool and serve into desired shapes.
Sending this to the “Show Me Your HITS” event by Spicy Treats
Kerala Kitchen hosted by Roshan’s Cucina
A mild gravy of paneer and green peas cooked in coconut milk. Goes well with Kerala Appams…
- Cloves – 4
- Cardamom – 3
- Cinnamon – 1 inch piece
- Ginger, julienned – 1 tbsp
- Onions big, cubed – 2
- Green chillies, slit – 2 (if the chillies are not spicy you can add upto 4)
- Paneer – 100gm
- Boiled green peas – ½ cup
- Crushed pepper powder – ¼ tsp
- Flour – 1tsp
- Coconut Milk (second extraction) – 1 1/2 cup
- Coconut milk (first extraction) – 3/4 cup
- Curry leaves
- Deep fry paneer and soak them in hot water for 10 minutes, squeeze and keep aside. (If you want to cut down the calories, skip the deep frying part)
- Heat oil in a thick bottomed pan .
- Add the spices and when they start to splutter, saute the ginger.
- Add onions and green chillies , sauté till onions turn light pink. (Do not sauté till onions turn brown) Add salt and curry leaves.
- Add 1tsp flour and sauté well.
- Add the second extraction of coconut milk and when it starts to boil add the paneer cubes and boiled green peas.
- Cook on low flame for 7 to 10 minutes.
- Add the first extraction of coconut milk and pepper powder and cook for 5 minutes.