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I have been writing this blog for some months and i have been overwhelmed by the response.  I have started  a new website www.ahaaafood.com . I have started  posting in my new website . Please check it out !!!

Spinach basically is known as Palak in Hindi, they are dark leafy greens.Spinach provides proteins, minerals,irons and vitamins and is good for skin and hair. Cottage cheese is referred as Paneer in Hindi. It is.....

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Poha/aval/flattened rice is a very simple dish and has amazing flavours too. In south India it is called Aval and Poha in Maharashtra.  Aval upma can be eaten as breakfast or for brunch. It is a very light breakfast and easy to prepare and belongs.....

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KERALA STYLE POTATO STIR FRY

Potatoes are not only delicious but also carry enormous health benefits. Eating potatoes can increase brain function, reduce inflammation and can prevent cardiovascular disease....

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Indian gooseberry or Amla or Nellikka is a rich source of Vitamin C. It is high in antioxidants, reduces inflammation and good for digestion. It is great for your hair and skin. The fruit tastes bitter and sweet.

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BEETROOT PACHADI

Pachadi is a traditional south indian dish which is almost similar to north indian raitas. It is served as a side dish  on occasions such as Onam, Vishu and sadhya. There are different  varieties of Pachadi and here I am going to make with beetroot.

Beetroot pachadi is made with yoghurt  and coconut, it has a bit sweet taste. It is a very simple dish and I prepare it often. Though I have learnt  from my mom to make pachadi with other vegetables but using beetroot  I learnt from my sister.

INGREDIENTS

Beetroot grated 1 cup
Curd 1 cup
Turmeric `1 tsp
Salt to taste

For grinding

Coconut 1/4 cup
Mustard 1 tsp
Green chillies 2


For seasoning

Mustard 1 tsp
Coconut oil  1 tsp
 curry leaves
Red broken dry chillies 2

METHOD

Grate the beetroot (use the grater with bigger holes
Keep it aside

Grind coconut, chilli, mustard to a smooth paste.

Take a deep pan and cook beetroot adding very less water, add turmeric.
Cook till it is soft

Add the coconut paste on low flame and cook for 5 minutes. Add salt to taste.

Add the beaten curd on low flame for a minute (do not boil the curd) and turn off the flame.

Take a pan add oil and when it  heats up add the mustard Season  mustard, red chillies, curry leaves and pour into the pachadi.

Delicious pachadi is ready. Serve it with hot steamed rice.

GOBI MANCHURIAN

Gobi manchurian is a indo chinese dish which is very popular and delicious. Dry version and gravy version can be made. Dry version usually taken as a starter and the gravy version goes well with indian breads, rice and noodles.

Cauliflower has tremendous nutritional value and health benefits. It is low in fat and high in fiber. It contains powerful antioxidants and are anti inflammatory.

INGREDIENTS

Cauliflower florets 1 cup

Garlic 2 tsp
Ginger 2 tsp

Green chilli 2 tsp

soya sauce 1 tbsp
cornflour 4 tsp
Water 1 cup

Refined oil

salt to taste

Tomato sauce 1 tbsp

chives 1/2 tbsp

METHOD

Finely cut garlic, ginger, green chilli and chives.  Cut the cauliflower.

In a bowl add the cauliflower florets, cornflour and salt. Mix it. Cornflour should be enough to coat the cauliflower florets.

Take a deep pan pour the refined oil for deep or shallow frying the cauliflower. When it becomes slightly brown take it out and remove the excess oil in a paper tissue.

Take a bowl add a cup of water and dissolve cornflower in it.
Add soya sauce and tomato sauce and mix. Keep it aside.

In the same pan take out the excess oil and just enough oil to saute( 2 tsp oil) the garlic, green chilli and ginger. When it is cooked add the cornflour dissolved in water with soya sauce and tomato sauce. In low heat just stir it till it comes to a boiling consistency( if it is too much thick u can add water and if u want a dry consistency add some cornflour dissolved in water to it.)

Add the fried cauliflower florets and cook  for two minutes. Taste and see whether more salt is needed as soya sauce comes with added salt. Turn the heat off and add the chives. Serve hot with rice or noodles.

For manchurian gravy  thin consistency is needed, so add more water to the cornflour and for dry manchurian the amount of water has to be reduced.

Cauliflower manchurian can be taken best with roti/chappathi/phulka/naan/noodles/rice. It has to be serve hot .

SEER FISH FRY(CHILLI)

In Tamilnadu seer fish is called 'Vanjaram' and in Kerala it is called 'Neymeen'. In some places it is also known as' king mackerels'. They are a delicacy in South India and costliest variety available. It is most famous and common form of fish fry.

Seer fish has a average-calorie. low-carb, and high-protein content. It helps in tissue repair, provides energy and improves immuity. It has low density of sodium.

It is normally available in slices or fillets. Mainly used to make fish fry and fish curry.Seer fish fry does not have bones only one central bone which makes it easy for kids to eat. Kids love the taste and texture.

I am giving the recipe of Seer fish shallow fry( chilli). It is very simple dish and once the marination is done can be kept in fridge and used for later use also. This recipe and photos are given to me by my sister who has become an expert in fish delicacies.

INGREDIENTS

Seer fish 6 slices
Turmeric 2 tsp
Chilli powder 2 tbsp (or as desired)
Lemon juice 1 tbsp
Vinegar 1 tbsp
Salt to taste
Coconut oil 2 tbsp

METHOD

Clean the fish with vinegar or lemon and salt twice ,that helps to remove any smell from the fish and pat dry  with a kitchen towel.

In a bowl add turmeric, chilli powder, lemon juice,vinegar, salt and 4 tsp coconut oil and mix it well. Rub it all over the fish slices. Marinate the fish for 3 to 5 hours.

Take a non stick pan add some 2 tbsp coconut oil on low heat and when it is hot put the fish and fry . Cook the fish on low flame and flip the fish gently to turn sides. When it turns golden brown it is done.Serve hot with rice.