Tuesday, July 21, 2009
1 lb Kovakka/Tindoora - cut into circles or lengthwise
1 onion - sliced
4 green chillies - slit
2 springs curry leaved
1/4'th tsp - mustard seeds
few pinches - turmeric
Salt to taste and Oil to saute
Heat oil in a nonstick pan.
Add the mustard seeds and when it splutters add the green chillies, onion and curry leaves and saute for a minute.
Add in the tindoora , turmeric powder and salt .Cover and cook in steam until the Tindoora is cooked but not mushy.
Stir fry without the lid on until it is slightly browned.
The very first time that I happened to taste this preparation was from Mangalore at One of the tiny road side hotels in the car street are...
You can follow the same measurements for the fruit and water ratio for most wines. You could use any fruits , adjust the sugar a...
Ingredients: For the filling - You can use any dry preparation for the filling like chicken , cutlet mix, vegetables etc.I...
Ingredients: Pork without fat - 1 kg (2lbs) cut into small 1/2 inch cubes . Garlic - 2 pods peeled Ginger - 2 inch pi...
Ingredients : Crab - 1 kg whole cleaned , washed and drained Ghee - 2 tbsp coconut oil - 5 tbsp to marinate crab ...
In the Kannur region Fish or some sort of seafood is consumed on a daily basis. Meen curry is such an integral part of Kannur cuisine that o...
Ingredients: Squid cleaned and cut into rings - 3 big (if you have the patience to clean the tentacles those can be used too) I didnt us...
Ingredients: Brined Gooseberry /Uppilitta Nellikka - 3 large Brine - to taste (use this instead of salt) Fresh grated coconu...
I usually preserve Kanthari Mulak / Thai birds eye chilly in Vinegar .They can later be used in salads, as topping on pizza or to make a...
Ingredients: Fish - 2 slices of Black pomfret fish marinade - make a paste of ,pinch of turmeric powder,1/2 tsp of ch...