Fish kuzhambu- Meen kuzhambu

Preparation time : 15 mins
Cook time : 30 - 35 mins

This is my mom's version of fish kuzhambu. I am not a big fan of fish kuzhambu, will always prefer the fried type, But this version tastes good and i started liking it very much. Glad to post my first non-veg recipe in blog :) Try it and let me know how it turned out !!!



Ingredients needed :

Fish - 5 pieces
Shallots/ Sambar onion - 1/2 cup
Garlic cloves - 6
Tomato - 1
Tamarind - small goose- berry size
Salt

For grinding :

Grated coconut - 1/2 cup
Shallots - 1/2 cup
Tomato - 1
Garlic cloves - 5-6
Turmeric powder - 1/4 tsp
Sambar powder - 3 tsp
Chilli powder - 1 tsp
Curry leaves - few

For seasoning :

Oil - 1 tbsp
Fennel seeds/ Sombu/ Saunf - 1/2 tsp
Urad dal - (as required )
Mustard seeds
Curry leaves

Method :

1. At first grind the grated coconut into smooth paste then add the remaining ingredients listed under grinding into a mixer with required salt corasely.
2. Soak tamarind in warm water for 15 minutes. Extract the juice and keep it aside .
3. Heat heavy bottomed pan and pour the corasely grinded paste into it. Add the extracted tamarind juice and allow it to boil.
4. Add the remaining roughly- chopped shallots, garlic and tomato into the masala. cook in medium- low flame by closing the lid until the raw smell of masala goes well.
5. Gently place the fish pieces into the masala.Add some water according to the consistency of masala if needed. let it boil till the fish is done.
6. Mean while heat oil in some other pan add fennel seeds, urad dal wait till it turns light brown in colour then add mustard seeds. Once it sputters add the curry leaves.
7. Pour the seasoning into masala and switch off the flame.

Serve Fish kuzhambu with hot steamed rice .

Tips :

• Make sure to grind the masala ingredients corasely not smoothy.
• Sambar onion/ shallots enhances the taste. you can either use big onions too.
• You can use any fish i have used (Vanjaram type ).

Serving size : 4

Semiya payasam- Vermicelli kheer

Preparation time : 15 mins
Cook time : 30 mins

In south- indian meal payasam is served first at any formal or auspicious occassions. Semiya payasam is my most fav, i used to prepare often at anytime. Delicious and quick recipe. Payasam with vadai is a great combo :-)

Ingredients needed :

Semiya / vermicelli - 1 cup
Sugar - 1/2 cup (or as required)
Milk - 3 1/2 cups
Cashews - few
Raisins - few
Cardamon Powder - 1/4 tsp
Ghee - 1 tbsp

Method :

1. Heat 2 tsp of ghee in a pan and roast semiya/ vermicelli until it turns light brown in colour. Remove from pan and keep it aside.
2. In a same pan add some more ghee and fry cashews and raisins.
3. Boil milk in a heavy bottomed pan, then add sugar. stir till it dissolves completely.
4. Add the roasted vermicelli to it. Simmer and cook for 3-4 minutes.
5. Add the cardamon powder and fried nuts.switch off the flame immediately.

Serve it hot or chill as you prefer!!!

Tips :

• Make sure to avoid burnt while roasting semiya/ vermicelli. Cook in medium- low flame.
• As it cools the kheer will become thick. You can add hot or cold milk to adjust the consistency of the kheer before serving.
• You can add nuts of your choice.
• Cooking vermicelli in milk for short duration is enough. It would cook in heat itself. You can switch off the flame immediately after 4 mins.

Serving size : 3- 4