CHURAKKA MADHURA DOSA / BOTTLE GOURD SWEET DOSA /LAUKI SWEET DOSA

Bottle gourd is a good vegetable which contain  a lot of health benefits. It is also known as Lauki (churakka). The South Asian bottle squash is indeed bottle shaped, light green and long. The flesh inside is spongy and can cut it into small pieces and make a curry out of it. Bottle gourd (lauki) is over 90% water, therefore it is easy to digest.

   Ayurveda recommends cooked lauki for better digestion. It is cooling, calming , diuretic and anti-bilious. It contains many vitamins and minerals, such as, calcium, magnesium, phosphorus, Vitamin A, C and folate. It is extremely popular for weight loss. Lauki reducing high blood pressure and keep our heart healthy.

CHURAKKA MADHURA DOSA

Have you ever cooked with lauki? There are so many recipes with bottle gourd. Here I am presenting a new Dosa recipe with bottle gourd. Really it is a delicious item and try this.

INGREDIENTS

Raw Rice - 2 cup

Parboiled Rice - 1/2 cup

Coconut (grate)  - 1 1/2 cup

Bottle gourd - 2 cup (chopped)

Sugar - 3/4 cup (or as needed)

Salt - to taste

METHOD

   Soak raw rice and parboiled rice separately for 4 hours. Grind soaked raw rice and parboiled rice well together with bottle gourd pieces, sugar and coconut to make a smooth batter. Add salt and mix well. Keep this batter for 3-4 hours for fermentation. 

   Make dosa with this batter and enjoy the Churakka Madhura Dosa with chutney or with stew.

HOW IS IT?  PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS HERE. THANK YOU ALL

BINDU JAYESH
bindurohinipillai@gmail.com

KARIMEEN POLLICHATHU / PEARL SPOT FRY IN PLANTAIN LEAF (KUTTANADAN STYLE)

Karimeen Pollichathu is a unique food preparation of Kuttanadu  in Alappuzha district of Kerala. Karimeen Pollichathu is commonly wrapped in plantain leaves. The fish marinated with a rich blend of hot spices and cooked in plantain leaves. Adding coconut milk reduce the heat of spices.

KARIMEEN POLLICHATHU

See the recipe of Kuttanadan special Karimmen Pollichathu:

INGREDIENTS

 Karimeen (Pearl Spot) - 5
Ginger - 1 piece + 1 piece
Garlic - 6 cloves
Red Chilly Powder - 2 1/2 teaspoon
Turmeric Powder - 1/2 teaspoon
Black Pepper Powder - 11/4 teaspoon
Curry leaves - 3 springs
Coconut Milk - (thick) - 1 cup
Shallots - 1/2 cup (chopped)
Green Chillies - 6 (chopped round)
Salt - to taste
Coconut oil - as needed

PREPARATION


   Clean Karimeen well and make oblique incisions (draw lines with a knife) over it and keep aside. Grind ginger, garlic, curry leaves, turmeric powder, chilly powder and coriander powder to make a fine paste. Marinate the fish with salt and the spicy paste and keep for 1 hour. Then heat oil in a fry pan and semi fry both the sides of the marinated Karimeen in low flame. Take plantain leaves and rub coconut oil on it and put each pieces of fish along with the gravy on the plantain leaves and wrap securely and put on tawa or pan for frying. When the leaves get brown, turn inverse the fish and fry the other side also. Keep it aside.

   Chop shallots, ginger and green chillies. Heat oil in a fry pan and saute the shallots, ginger and green chillies well. Add salt if needed, stir well and remove from pan and keep aside.  Unwrap the fishes and place it on the same hot pan. Put the sauteed shallot mix over it. Add thick coconut milk to the fish and cook for some time. When the gravy get thick, turn the flame off. Wrap the Karimeen in the same plantain leaves along with the gravy. Hot and spicy Karimeen Pollichathu is ready. Enjoy it with Appam, Idiyappam,or Rice etc.

STEP BY STEP METHOD

1. Clean and wash Karimeen well and make oblique incisions over it and keep aside.

2. Grind ginger, garlic, curry leaves, red chilly powder, black pepper powder and turmeric powder to make a fine paste.

3. Marinate fish with with salt and the spicy paste and keep for 1 hour.

4. Heat oil in a kadai or pan, and semi fry both sides of the marinated fish.

5. Rub oil on plantain leaves

6. Put each fish on plantain leaves along with the paste and wrap securely.

6. Put them on a hot pan and fry both the sides.

7. Chop shallots, ginger green chillies, and curry leaves.

8. Heat oil in the pan and saute shallots, ginger, green chillies and curry leaves. Keep it aside. 

9. Unwrap and place the fried Karimeen in the same pan. 

10. Put the sauteed shallots over the fish. 

11. Add thick coconut milk to the fish. Cook for some time.

12. When the gravy get thick, turn off the flame.

13. Wrap the fish in the same plantain leaves again.

12. Karimeen Pollichathu is ready to serve. 

13. Enjoy.... 

LIKE THIS RECIPE?

PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS HERE

THANK YOU FOR VISITING MY BLOG

BINDU JAYESH

bindurohinipillai@gmail.com

KARIMEEN THENGAPAL CURRY / PEARL SPOT FISH CURRY IN COCONUT MILK

   The fish, known locally in Kerala as Karimeen, is considered a delicacy. Some of the prominent dishes are the Karimeen Fry, Karimeen Molly, Karimeen Pollichathu, Karimeen Thengappal curry etc. I will add Karimeen Pollichathu after this recipe. The fish is fairly expensive and is available throughout the year. It is a fresh water fish.

   Karimeen Thengappal Curry is an authentic and unique fish curry of Kerala especially Kuttanadu at Alappuzha District. Karimeen is known as Pearl Spot fish. In this dish, Karimeen is cooked in coconut milk. In Karimeen mappas also, the fish is cooked with coconut milk. But here we do not fry the fish before cooking. Karimeen thengappal curry is very tasty and can serve with Appam or with meals also.

KARIMEEN THENGAPAL CURRY

See the recipe:

INGREDIENTS

Karimeen (Pearl Spot) - 1/2 kg
Onion - 2 (big) (chopped lengthwise)
Green Chillies - 10 (slitted)
Ginger - 1 table spoon (chopped)
Garlic - 10 cloves (chopped)
Mustard seeds - 1 teaspoon
Coriander Powder - 2 table spoon
Turmeric Powder - 1/4 teaspoon
Coconut Milk - 1 cup (thick milk) (first extract)
Coconut milk - 1 1/2 cup (Thin milk) (second extract)
Curry leaves - 3 springs
Tomato - 1 (chopped)
Kudam Puli ( Malabar Tamarind ) (Pot Tamarind) - 2 pieces

METHOD


   Clean, Wash and cut Karimeen into two pieces. Heat oil in a curry chatty ( clay chutty) and add mustard seeds. When it splutter, add chopped onion, ginger, garlic, green chillies and curry leaves to it and saute well in low flame. Add some water to coriander powder and turmeric powder to make a paste. When the onion mix get light brown, add this paste to it and stir well. Saute for 5-8 minutes in low flame. Then add chopped tomato and stir well and mix it well. Add some water and salt to it and mix well. Allow the gravy to boil on medium flame. When the gravy get boiled, add kudam puli. Then add Karimeen one by one to the curry and after that, cover it with a lid and cook in low flame. After 10 minutes, remove the lid and add the thin coconut milk and mix well. Cook for 5 minutes in low flame. Finally add thick coconut milk and curry leaves to it and cook in low flame for 3 minutes more. Don't allow the gravy to boil. Turn off the flame. Karimeen Thengapal Curry is ready. Enjoy....

1. Clean, wash and cut Karimeen into pieces.

2.Heat oil in a chutty, and add mustard seeds. Allow it to splutter.

3. Add chopped onion to it

4. Add ginger, garlic, green chillies and curry leaves.

5. Saute well in low flame. Mix coriander powder and turmeric powder with some water and make a paste.

6. When the onion mix get sauteed, add this paste.

7. Mix it well and saute for 8 minutes.

8. Add chopped tomato to this mix and saute well.

9.  Add salt and water to it and allow it to boil.

10. When it get boiled, add kudam puli and Karimeen pieces

11.Cover the chutty with a lid and allow it to cook for 10 min in low flame. Then open the lid and add thin coconut milk to the curry and mix well. Cook for 5 min.

12.Finally add thick coconut milk and cook for 3 min in low flame. Don't allow it to boil.

13. Now turn off the flame. Karimeen Thengapal Curry is ready. Enjoy the delicious curry with Appam or meals..

Like this recipe? Try this delicious Karimeen Curry and share your comments here.

Thank You

BINDU JAYESH
bindurohinipillai@gmail.com

MANGA RASAM / RAW MANGO RASAM

Rasam is a traditional, authentic South Indian soup or appetizer made with tamarind. In Raw mango rasam, we use raw mango instead of tamarind. We get a very special taste. Here we do not add red chilli powder. Instead of red chilly, only use green chillies for heat. I am sure, u will like this raw mango rasam.

RAW MANGO RASAM

INGREDIENTS


Raw mango - 1
Green chillies - 2
Rasam powder -1 teaspoon
Turmeric powder - 1/4 teaspoon
Mustard seeds - 1 teaspoon
Cumin seeds - 1/4 teaspoon
Asafoetida - 1 teaspoon
Oil - 1 teaspoon
Curry leaves - 2 springs
Coriander leaves - 2 teaspoon (chopped)
Dried Red chilly - 1-2
Salt - to taste

PREPARATION

   Cut raw mango into pieces and put in a pressure cooker. Add some water to it and cook for three whistles or 10 minutes in low flame. Allow it to cool. Squeeze the juice from mango when it get cool. Pass the mango pulp through a sieve. Add enough water to it and keep aside. Slit green chillies.

   Heat oil in a heavy bottomed pan and add mustard seeds, dried red chilli, cumin seeds and curry leaves.When it splutter, add green chillies and coriander leaves. Add mango pulp and asafoetida, salt and turmeric powder to this. Allow it to boil. Add rasam powder and boil for a while. The raw mango rasam is ready. Serve with hot rice and enjoy...

STEP BY STEP PHOTOS

1. Cut raw mango into pieces and put in a pressure cooker. Cook for three whistles. Allow it to cool

2.Open the lid of cooker and squeeze the pulp of the mango.

3. Pass the mango pulp through a sieve and add some water.

4. Slit green chillies. Chop shallots in round and keep aside. Take dried red chillies and cumin seeds and keep aside.

5. Heat oil in a kadai, and add mustard seeds and dried chillies to it and splutter.

6. Add cumin seeds, curry leaves, green chillies to it

7. Add mango pulp, asafoetida powder, coriander leaves, salt and turmeric powder. Allow it to boil.

8. Add rasam powder and boil for some more time and turn off the flame.

9. Raw mango rasam is ready. Serve with hot rice and enjoy.

THANK YOU FRIENDS, FOR VISITING MY BLOG

PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS HERE

BINDU JAYESH
bindurohinipillai@gmail.com