Baked Fish With Lemon and Pepper

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Ingredients:
Fish fillet                          -              500g.
Turmeric powder              -              ½ tsp.
Cumin powder                  -              ½ tsp. 
Garlic, crushed                 -               1 clove
Oil                                     -              2 tsp.

Lemon juice                      -               ½ Tbsp.
Salt & pepper to taste

Method:

1. Clean & toss  the fish in turmeric powder, cumin powder , crushed garlic, salt and black pepper and cover and marinate in the refrigerator for an hour.
2. Preheat the oven to 400° F.
3. Cover a baking sheet with aluminium foil & place the marinated fish in a single layer. Pour the marinade on top of the fish and drizzle the oil over it.
4. Bake for 25 to 30 minutes until cooked.(fish will be firm to touch)
5. Drizzle the lemon juice over the fish and serve.

Fish Molee (Fish in coconut milk gravy)

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           My mom makes meen molee occasionally,I made a small change in the recipe(I marinated the fish before using(from Kothiyavannu)). This dish goes well with appam, this is the first time I am making this dish as I got the green signal to give fish for my baby daughter. The doctor advised to give a mildly spiced fish gravy to begin with and she suggested fish molee.

Ingredients: 
King Fish(any firm fleshed fish), washed, cleaned & cubed  - ½ kg.
Turmeric powder                               -         1 tsp.
Lemon juice                                      -         of half a lemon
Salt         
Onion, sliced finely                          -        2
Tomato, sliced                                  -        1
Ginger garlic paste                           -         1 Tbsp.
Black pepper powder                       -         ½ tsp.
Thin Coconut Milk                          -          1 Cup
Thick Coconut Milk                        -           1 cup
Mustard seeds                                  -           ½ tsp.
Curry Leaves                                   -           few sprigs
Green chilly, slit lengthwise            -           4
Oil (pref., coconut oil)                     -           3 Tbsp.
Salt according to taste

Method:

1. Marinate the fish in turmeric powder, lemon juice and salt for about half an hour.
2. Heat oil in a pan and fry the marinated fish for a 3 or 4 minutes on each side and set aside.
3. Heat oil in a thick bottomed pan and splutter the mustard seeds, add the sliced onion, green chillies, curry leaves and saute until the onions becomes soft. Add the ginger garlic paste and pepper powder and saute for a 2 or 3 minutes. 
4. Add the tomatoes and saute for a minute or two.
5. Lower the flame and add the thin coconut milk and salt & combine well.
6. Carefully add the fried fish to the gravy. Cover & simmer until the fish is completely done.
7. Add the thick coconut milk and swirl the pan, simmer for 2 or 3 minutes.
8. Remove from flame and serve with palappam or vellayappam.

Blueberry Puff Pastry Pies

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                                  Well I had a packet of blueberries and a packet of puff pastries, googled and I found this recipe, which is pretty simple to make and was pretty looking too. The original recipe used  whipped cream, i used vanilla ice cream. It is not that sweet, so the ice cream went well with the pies. This recipe makes 4 pies.

Ingredients:
blueberries                       -       1 cup
sugar                                -       3 Tbsp.
cornstarch                        -       2 Tbsp.
lemon juice                      -        1 Tbsp.
cinnamon                         -       ½ tsp.
salt                                   -       a pinch
frozen puff pastry, thawed  -   ½ kg.
butter                               -       1 tsp.
Egg                                  -       1
sugar, for sprinkling

Method:

1. Preheat the oven to 425 F. In a small bowl, stir together the blueberries, sugar, cornstarch, lemon juice, cinnamon and a pinch of salt. On a lightly floured surface, roll the puff pastry (it should still be cold) into a 10-inch square(the puff pastries i had was square shaped so it did not roll it out). Cut into four quarters and place each piece on a parchment-lined sheet.
2. Divide the blueberry mixture between the pastry, dot each with a bit of butter, and fold the edges of the pastry about ½ inch over on all sides to contain the berries. Brush the pastry with some beaten egg and sprinkle with sugar.
3. Bake for 20 minutes, or until bubbly and golden(I had to bake for 30 mins. Every Oven differs). Serve warm, with whipped cream(or ice cream). 

Molotof Portuguese Pudding

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This is what I made with the leftover egg whites after making the biscuit pudding. I halved the  original recipe. This pudding is very very light (feels like devouring a piece of cloud)

Ingredients:
egg whites   -   10  
sugar            -   150 g. 

For the Caramel: 
Sugar            -    150 g.
Water            -    50 ml
lemon juice   -    2 tbsp.

Method:
              
Preheat oven at 180 C with a water bath(take water in a baking dish( up to nearly half mark) which is bigger than the mold being used)

To make the caramel:

          To make the  Caramel combine together  water, lemon juice and the sugar in a saucepan and cook over medium heat until brown(when it has reached a caramel like consistency)

To make the Meringue : 

1. Beat the egg-whites using a whisk or a beater and when the egg whites start to get lightly stiff add the sugar slowly and gradually while beating.
2. Add some of the caramel to the egg whites slowly until the stiff peaks are formed.
3. Grease the mold with butter and pour the remaining caramel in the mold (bottom). Empty the prepared meringue into the mold using a spatula.
4. Place the mold with the meringue in the heated water bath and bake for 10 minutes.
5. Turn off the oven. Let the pudding remain in the oven for another 30 minutes.(Do not open the oven door) 
6. After the 30 minutes remove the pudding from the oven and remove it gently from its mold and refrigerate the pudding before serving.

Payyoli Chicken Fry

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Ingredients:

Chicken, cleaned &cut in medium size pieces - ½kg 
Ginger garlic paste - 2 tbsp.
Kashmiri red chilly - 10nos.
Lemon Juice           - 1 tbsp.
Turmeric powder    - 1tsp.
Green chilly            - 5 nos (slit lengthwise)
Grated coconut       - ½ cup   
Curry leaves           - 2 sprigs
Oil for frying        
Salt to taste

Method:

1. Marinate chicken pieces with salt,lemon juice and half of ginger paste and refrigerate for 15 minutes.
2. Boil kashmiri red chilly just enough water for 10 minutes and grind(only the chilly) it into a fine paste. 
3. Add 3/4 of red chilly paste, turmeric powder,the remaining ginger garlic paste to the refrigerated chicken,mix well and keep aside for 1 hour(in the refrigerator).
4. Mix the the remaining chilly paste to the grated coconut and keep aside until required.
5. Heat oil in a kadai. Fry the chicken pieces until half cooked.
6. Lower the flame to a medium heat and add the grated coconut, curry leaves and green chillies and fry until the chicken is cooked well and golden brown in colour.(Take not to burn the coconut). Remove from flame and serve.

Note:

• Step 6 can be done separately (i.e) fry the chicken and the coconut and curry leaves in the same oil one after the other.

Coleslaw

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Ingredients: (Serves 10 to 12)
8 cups (1 head) of shredded cabbage
1 medium shredded  carrot
2 table spoon of onion (i used sprig onion)
1/2 cup mayonnaise
1/3 cup granulated white sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tbsp. lemon juice
1 1/2 tbsp. white vinegar
1/2 tsp. salt
1/8 tsp. pepper

Method:

1. Combine the mayonnaise, sugar, salt, vinegar, milk, buttermilk, lemon juice, pepper in a large bowl and beat until smooth.
2. Add cabbage, carrots and onions and mix well.
3. Cover and refrigerate overnight or atleast for 2 to 3 hours before serving.

* The taste is similar to that of KFC Coles Slaw    :)

* Increase the lime juice according to taste