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Authentic Kerala Cuisine & much more…

Archive for January, 2007

Ginger Fish

Posted by Annita on January 24, 2007

You might’ve guessed by now what this post is for..yes its for JFI-Ginger only.Thanks Rosie for choosing such a lovely theme.Ginger is an essential ingredient in an Indian kitchen,without which many of our authentic deliccacies would have never been born.I was planning to post Kerala’s favorite ginger flavored recipe ‘Pulinji’ for this JFI,but while browsing through last week,this Ginger fish recipe immediately caught my attention,mainly because it was a baked dish.I’m very fond of baked dishes,so thought this would be the best time to try it out and it came out very good.

Ginger Fish

So here goes my entry to JFI-Ginger…


Fish fillets cleaned and cut into serving size pieces- 1/2 kg
(I’ve used king fish here)
Finely chopped Spring onions – 1 sprig
Oil – 2 tbsp

For the sauce :-
Ginger grated – 3 tsp
Garlic flakes – 2
Red Chilly powder – 1 tsp
Lemon juice – 2 tsp
Soy sauce – 2 tsp
Vinegar – 1 tbsp
Sugar – 1 tsp
Salt – 1/4 tsp
Water – 2 tbsp


Grind together all the ingredients for the sauce and make a thin paste of it.Preheat the oven to 350 F.Arrange the fish pieces in a baking dish and keep it aside.Heat oil in a pan and add the sauce paste into it.Simmer it for 5 minutes,and when the sauce starts to get thick pour it over the fish fillets.Sprinkle spring onions over it and bake for 30 mins.Garnish with grated ginger and spring onion greens and serve.

Recipe Source :- Malini Bisen(

Posted in Seafood | 23 Comments »

Chicken Khorma

Posted by Annita on January 23, 2007

And now a hyderabadi spicy Chicken dish,from Nabeela’s Trial and Error.I could say,this is a guaranteed fail proof recipe,with perfect measurements.I blindly followed her recipe,even for salt and oil,and it came out excellent.Hats off to you Nabeela,this surely is a keeper.

Chicken Khorma

Here’s the recipe..


Chicken cut into small pieces – 1 lb
Sliced Onion – 1 medium
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Red Chilly Powder – 3/4 tsp
Turmeric Powder -1/4 tsp
Garam masala powder – 1/2 tsp
Yogurt – 2/3 cup
Shredded coconut – 3 tbsp
Almonds – 5
Cashewnuts – 5
Water – 1 and 1/2 cup
Salt – to taste
Oil – as needed


Grind almonds and cashewnuts into a fine powder and reserve.Dry roast coconut until medium brown color and keep it aside.Heat oil in a pan and deep fry half the sliced onion until it turns dark brown.Drain and allow it to cool.Once cooled,crumble it with your hands into a powder form and reserve it too.
Heat oil in another pan and saute rest of the onion until it turns light brown.Add salt and ginger-garlic paste and fry for few seconds.Now stir in grounded almond-cashew mixture,roasted coconut,chilly powder and turmeric powder.Add yogurt and fry for a minute.Now add the chicken pieces and fry till the mixture gets thick.

Chicken Khorma

Add water and crushed onions.Cover and cook until the chicken is done in medium heat.Increase the heat to high,sprinkle garam masala on top and cook for 1 more minute.Mix well and switch off the heat.serve with rice/roti of your choice.

Chicken Khorma

Posted in Blogger's Recipes, Chicken | 31 Comments »

Finally it snowed here too..

Posted by Annita on January 23, 2007

Our first snow in the season

Posted in Others | 3 Comments »

Puttu Olathiyathu(Stir fried puttu)

Posted by Annita on January 22, 2007

This is a simple quickie dish which is made with left over Puttu,and with the wide range of creative ideas you can vary the tastes as well as the appearance of this dish.My amma was very good at this,she kept changing the ingredients everytime.This used to be a regular tea time snack in my home,but we never get bored of it.You can either prepare it plain or add different type of sauces(soya sauce,chilly sauce etc) in it,also use any left over non-veg ,eggs,veggies etc that suits your tastebuds.Here’s the recipe of a simple stir fried puttu with scrambled eggs in it..

Puttu Olathiyathu


Left over puttu crumbled with hands – 2 cups
Eggs – 1 or 2
Chopped Onion – 1
Chopped ginger – 1 tsp
Red chillies – 4
Pepper powder – as needed
Curry leaves – a sprig
Mustard seeds – 1 tsp
Jeera seeds – 1/4 tsp
Salt – to taste
Oil – as needed


Check whether the left over puttu has become hard,steam it or microwave it for few minutes to make it soft.Heat little oil in a pan,scramble the eggs adding salt and pepper and keep it aside.Now heat oil in another pan,allow mustard seeds and jeera seeds to splutter.Add in red chillies,ginger and curry leaves and fry for few seconds.Stir in chopped onion and saute until onion turns translucent.Add the soft puttu and mix it well.Simmer it for 3 or 4 minutes,stirring in between.Add scrambled egg and pepper powder and mix well.Fry for 2-3 minutes more in low heat.Serve hot with tea.

Posted in Lil' Milan's Choice, Snacks & Appetizers, Traditional Kerala Dishes | 9 Comments »

Papaya Pulissery

Posted by Annita on January 19, 2007

Pulissery is a simple yogurt based dish which we prepare regularly.Just like Pachadi,Pulissery can also be made using different vegetables and fruits.I am always confused about the terms ‘Kaalan’ and ‘Pulissery”.(Actually I dont see much difference between them.Can anybody help me on this one?All your comments are welcome.)Here’s the recipe for Papaya pulissery-south kerala style ,from Vanitha-Onam edition.The original recipe was for pineapple pulissey,but I’ve replaced pineapple with semi ripe papaya.

Papaya Pulissery
Papaya Pulissery


Diced Papayas
Diced Papayas

Semi Ripe papaya diced – 1/4 kg(around 2 cups)
Green chillies – 5-6
Turmeric powder – 1/4 tsp
Red Chilly powder – 1/2 tsp
Grated coconut – 1 cup
Jeera seeds – 1 tsp
Curry leaves – 2 sprig
Sour curd (beaten)- 3 cups
Sugar – 1/2 tsp
Salt – to taste

For Seasoning:-
Coconut oil – 2 tbsp
Mustard seeds – 1 tsp
Jeera seeds – a pinch
Curry leaves – a sprig


Cook papaya pieces adding salt,turmeric powder and red chilly powder till it becomes soft.Grind grated coconut and green chillies into a smooth silky paste and keep it aside.Pound the jeera seeds and add it along with the curry leaves into the ground coconut paste and mix well.Add this paste into the cooked papaya,add in beaten curd , mix well and heat it for few minutes.Do not let it boil.Switch off the stove,once it is heated .

Heat coconut oil in another pan,and allow mustard seeds and jeera seeds to splutter.Now add the curry leaves and fry it for a while.Pour the seasoning over the curry and serve with rice.

See different Pulissery recipes from fellow bloggers:-

Plantain Pulissery

Mampazha Pulissery

Pineapple Pulissery

Naaranga Pulissery

Posted in Fruit Dishes, Traditional Kerala Dishes, Veg Dishes | 24 Comments »