Kallushap Style Podimeen fry ( Kozhuva fry) / Fried Anchovies

Kozhuva Fry / Netholi fry /Chooda fry /Podi meen fry / Anchovy fry

Hope you all had an awesome and yummy Holidays !!! We had a wonderful ,delicious and joyful Thanks giving dinner at N's aunt's house, feasting on Turkey and the endless side dishes. My Brother's friend was visiting from India , and we spent the  rest of the days in NYC and took a very long road trip to a highly rural Pennsylvania town. The to and fro 8 hour trip was so full of fun, with banters and marvels of the years gone by. Oh these  4 days went by in a flash. How I wish I could freeze the time !

We Catholics have a tradition of taking a 25 day lent or abstinence from meat , fish or anything you really love during Christmas. The lent starts tomorrow; so its my pancake day today , finishing all the left over meat and fish and cram it all in before the lent begins. The best thing i love about these days is how we make lil dresses for the infant jesus. My great grandmother taught us this blissful technique by which you sew the dress by words called "Sukruthajapam"( i donno what you call that in English) . 

Kozhuva Fry / Netholi fry /Chooda fry /Podi meen fry / Anchovy fry

Kallushap or toddy shop is the most popular thing in kerala , for the kind of coconut wine and the food you get there. I love the food there which is extremely hot and spicy, so full of flavors and oily!! So you all know about my Kuttanadan background eh? So this particular kallushap's are  an integral part of the life in Kuttanad too. 

There is this family who stays close to my maternal ancestral home , and they are traditionally chefs in this kin of  joints in the Alappuzha-Changanacherry road. They cook for us all the time when we have some small family functions( most of the time liquor party). This is my Favorite among the extremely delicious food they prepare. 

Last time when i was on my vacation the New Gen chef from that family made this for me n N and we couldn't stop eating. Last month  during my daily phone call to India, my dad said this guy is there cooking the same thing for him. I couldn't resist my cravings , jot down the recipe and made it as soon as I got hold of this frozen anchovies. N loves it a lot with beer and this became a regular game day snack.

As he says "A sip of chilled beer and a bite of fried anchovies,with a green chili.... its terrific"!!!!!!

 Check out Chooda peera pattichthu here

Recipe for Toddy shop style Podi meen / chooda / Kozhuva fry

Kozhuva Fry / Netholi fry /Chooda fry /Podi meen fry / Anchovy fry

Ingredients:-

Anchovies /Podimeen - 250 gms 

Bowl 1 ( Spice paste)

Red chili powder - 1.5 table spoon

Turmeric powder - 1/4 tea spoon

Fenugreek powder - 1/4 tea spoon

Ginger garlic paste - 2 tea spoon

Lemon juice - 1/2 tea spoon

Crushed pepper corns - 1 tea spoon

salt to taste

Bowl 2

Onion thinly sliced - 2 medium

Green chili slit lengthwise - 8-10

Curry leaves

Method:-

Wash and clean the anchovies and pat dry

Make a thin paste with all the ingredients in Bowl 1 , by adding water .

Mix the spice paste with the anchovies and combine it well , so that its well coated with the spice mix.

Add the ingredients in Bowl 2 and mix well.

Heat oil in a heavy frying pan and deep fry the anchovy mix in several batches. Always remember to keep the flame in medium so that everything gets cooked evenly. Drain on paper towels. Serve warm

Notes:-

• This is a very spicy preparation , so use the spice level according to ur levels.
• If the the onions are getting fried fast . add it only after frying the anchovies half way. But if you keep it in the medium heat everything would be fried evenly.
• Frozen kozhuva is available in most of the mallu/indian grocery stores in US

Kozhuva Fry / Netholi fry /Chooda fry /Podi meen fry / Anchovy fry

Cheers

Sarah

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Cranberry Chutney ...Happy ThanksGiving!!!

What are you Thankful for this year? A tons of things right? I have this habit of compiling a list of all the things that I am thankful for a each year( Of course, i started this after coming here) and take an hour or so to run through it again and thank people and god for all those things.I am really thankful for everything that happened from last thanks giving eve till my gals day out yesterday.( oh we had a wonderful time in new york city yesterday..Isn't it V??)...Wonder only good things are happening to me ..Oh No..i also have my share of "not so good things". But being a very optimistic person , I always try to see the sunny positive  side of them and accept the teensy weensy good in the worst! . Sounds Crazy? Try doing this, you will be amazed  by the kind of bliss you get.

Hope all the bags are packed ready to go for those on vacation and others busy in the kitchen cooking up dishes and setting up the table....To y'all.....Wishing you  a very Yummy Happy Joyful Thanksgiving!!!!

Come November the stores are filed with the oh so red cranberries , especially for the Thanksgiving table. I bought some cranberries, just like that, though i am not hosting the dinner . I love cranberry sauce with turkey and chicken and even with idli u know :-).. I came across this recipe in Martha Stewarts' and made it today. It was finger licking good !!!

Ingredients:-

Fresh or frozen cranberries   - 12 oz

Shallots finely chopped - 1/4 cup

Chopped ginger - 1 table spoon

Sugar - 1 cup

Vinegar or orange juice or lemon juice - 2 table spoon

Crushed pepper - 1/2 teaspoon

Salt to taste

Method:-

Heat oil in a large sauce pan and add chopped shallots and ginger. 

Saute till they are soft for 5 minutes.

Add cranberries , sugar, vinegar or lemon or orange juice and bring to boil. 

Simmer covered for 10-15 minutes until it is thick and the berries have burst . 

Sprinkle salt and pepper and switch off the heat.

Let it cool. Serve chilled.

Recipe courtesy:-Martha Stewart

Cheers

Sarah

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Kumbalanga Curry - Ash gourd in Coconut Tamarind Sauce

Kumbalanga Charu curry ( Ash gourd curry)

How is your holiday prep's coming along? Last minute waverings on the holiday menu or planning for a vacation?

For us, Thanks giving is more of a family affair, so we don't usually make vacation plans for this holiday..I am so carefree this week , since i am not hosting a Thanks giving Dinner; and N's aunt is, but in December its gonna be a very different story...She is making everything from scratch , and I am sure we are gonna have a wonderful time with all the cousins.

Kumbalanga Charu curry ( Ash gourd curry)

Today's recipe is an easy yummy charu curry. N loves charu curry and I always try to mix and match things to make new combo. Remember my Kumbalanga moru curry and Chembu curry. So this is kin of like a mix of these two. Replacing Chembu with Kumbalanga/Ash gourd and here is a yummy charu curry to accompany any simply delicious meal.

Recipe for Kumbalanga Charu curry ( Ash gourd curry)

Ingredients:-

Ash gourd /Kumbalanga chopped - 1 cup ( Winter melon)

Green chili chopped - 2

Curry leaves - 3-4

Grated coconut - 1/2 cup

Garlic chopped - 2 cloves

Cumin seeds - 1 tea spoon

Turmeric powder - 1/4 tea spoon

Tamarind Pulp - 1 tea spoon

Small onion chopped - 1 table spoon

Mustard seeds

Curry leaves

Salt to taste

Oil

Kumbalanga Charu curry ( Ash gourd curry)

Method:-

Dissolve the tamarind pulp in 1/4 cup water.
Cook the chopped Ash gourd with a cup water,a large pinch of turmeric ,green chili, curry leaves and salt to taste, till it is tender.

Grind grated coconut,remaining turmeric powder  garlic and cumin seeds to a paste in food processor or coffee grinder.

Heat oil in a pan and mustard seeds. Stir in chopped small onions and curry leaves and fry for 2-3 minutes.
Add the coocnut paste and cooked ash gourd and combine well.

Pour in the tamarind water and Bring to boil. Simmer for 3-4 minutes. 

Switch off the heat and serve warm.

Similar recipes

• Kumbalanga moru curry
• Chakka kuru manga curry
• Cheera thandu charu curry
• Pacha manga curry

Cheers
Sarah

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Kerala Style Beef Ularthiyathu - Beef Dry Fry

I have been loquacious about my love for authentic mallu dishes, yet i feel totally abashed for not posting  the most favorite recipe of us, Beef Ularthiyathu aka Spicy Kerala Beef Roast. This affair started god knows when and i have never or ever would detest this darling of mine ;). Let's just say I am neck deep in love with this and i make sure I eat it up to my neck every time i get a chance . Speaking of chance, we try not to buy red meat often, but an occasional feast on this Meat Ularthiyathu is  innocuous ;).

Since the weather has been so "nice" to have something hot and spicy we fed on this mouthwatering beef fry for 2 days and trust me it always taste the best the next day .

There was this restaurant in our home town, from where my brother used to get me garam garam Porotta and Beef Ulathiyathu, covered in a butter paper and then a news paper. By the time he reaches home, you could see oil patches on the paper from the Beef fry. It has a different taste and smell to it and of course a lot of memories attached. I still get that smell , when i write this as if it is wafting from my kitchen here. Luckily for me , both of us come from same part of the town, grew up loving same eat outs, studied in same school in lower grades, but guess what ; we have never seen each other or knew each other until we were thousand of miles apart in two different continents. So that part of convincing him of my memories is effortless. Now on to the .......

Recipe for Naadan Beef Ulathiyathu

Ingredients:-

To make the Meat masala powder

Roast and Grind -

Dried red chili - 15                       OR     Chili powder 2 table spoon

Coriander seeds - 4 table spoon   OR     Coriander powder - 2.5 table spoon

Black Pepper corns - 1 tea spoon

[Cinnamon - 2 small stick

Cardamom - 5

Cloves - 6

Star anise - 2

Bay leaves - 1

Fennel seeds - 1/2 tea spoon] Or garam masala - 1.5 tea spoon

Turmeric powder - 1/2 tea spoon

To pressure cook

Beef - 1 kg ( an update:- some have asked the cut of beef i use for this..I usually use chuck or stewing meat..but i have tried briskets and sirloin too..i prefer stewing meat but!!! This type of meat is available in all grocery shops in US )

Salt to taste 

Masala powder - half of of the recipe above

To Simmer and roast

Shallots or onion chopped - 1 cup

Garlic chopped - 4-5 cloves

Ginger chopped - a small piece

Green chili chopped - 3 

Coconut cuts ( Thenga kothu) - 1/4 cup

Salt to taste

Curry Leaves

Oil

Method:-

Heat a small pan and add all the ingredients in the section to make meat masala powder, except turmeric powder. 

Dry roast it for 4-5 minutes on a medium steady flame , until aromatic and brown.

Switch off the heat and add turmeric powder. Grind it to a coarse powder in a coffee grinder. 

This will give you about 5-6 table spoon of meat masala.

Clean and cut the beef into medium cubes and marinate it with half of the prepared masala powder

(around 2.5 - 3 table spoon ) , salt to taste and curry leaves. Pressure cook it for 3-4 whistles.

Heat oil in a heavy bottomed cooking pan and add curry leaves and coconut cuts.

Fry for 3-4 minutes and add onion. Saute for 7-8 minutes; add crushed ginger,garlic and green chilies.

Saute till they start to turn brown. Add the remaining masala powder and fry for a minute or two. 

Add the cooked beef along with cooking liquid if any and simmer until it is dry . 

Turn the flame to medium and saute,stirring often and scrape the bottom of the pan to prevent from sticking,until it turns dark and dry. Serve warm

Notes:-

You can add 1 chopped tomato, if you like while sauteing, but i prefer it to be not tangy.

You don need to add water while pressure cooking beef, but sometimes i feel a bit afraid of the safety and add 1/4 cup water.

It is not necessary to pressure cook the beef,you can cook it in a heavy bottomed pan for like 45 minutes.

As i said , it tastes the best the next day;so  keep some for next day too.

Similar recipes:-

• Chicken Ularthiyathu
• Pork Ularthiyathu
• Beef and potato curry

Cheers

Sarah

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Black Eyed Peas + Green Beans Stir fry

I am really enjoying the wind blowing leaves and the chill in the air . Too lazy to cook , I spend my time slouching in the couch, in a snuggly wrap with some exciting books,( as of now Stieg Larsson). How about you guys?.........

Black Eyed peas + Green beans Thoran

Coming to today's post,there is nothing fancy going on with the recipe here. Its just one yummy combo that was born out of N's love for thoran. But this is highly rich in protein , so give it a go if you care a bit about your diet ;). Once upon a time when i was on SBD( South Beach Diet) i used to take this every day , with a pinch of grated coconut just to modify the plain taste of peas and beans.

Ingredients:-

Black eyed Peas - 1/2 cup

Green beans - 250 gm

Small onion chopped - 1/4 cup

Grated coconut - 2 table spoon

Green chili chopped - 2

Crushed garlic - 2 cloves

Curry leaves - handful

Mustard seeds - 1 tsp

Oil

Black Eyed peas + Green beans Thoran

Method:-

Clean and soak Black eyed peas overnight. Cook it with salt till it is tender.

Heat oil in a pan and add mustard seeds. When they pop up add chopped small onion and curry leaves and saute till they are soft. 

Add crushed garlic and green chili and fry a minute or two.

Add chopped green beans and toss it well. Sprinkle 2-3 table spoons of water and cook it covered for 5-7 minutes. 

Add grated coconut and cooked Black eyed peas and cook it covered for another 5 minutes.

Uncover it and saute till it is dry. Serve warm.

Notes:-

• Add a pinch of turmeric if you like
• If you are using canned Black eyed peas , drain and wash the peas and add it 
• For a gingery kick to your stir fry add a tea spoon of chopped ginger in the beginning.

Similar Recipes:-

• Cheera Parippu Thoran ( Palak Dal stir fry)
• Cherupayar thoran ( Green gram stir fry)
• Cabbage and Peas Stir fry
• Beans Mezhukkupuratti ( Green beans with Garlic)
  

Cheers

Sarah

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Chicken with Pickling Spices From Anjum's New Indian + The Book Review

I received the review copy of Anjum Anand's  book Anjum's New Indian from Wiley Publishers recently. I was so excited to get hold of it and the moment I started browsing through the recipes, I fell in love with the book. I would love to describe it as " A collection of very good looking recipes". By the time I reached the 256th page, I was filled with the desire to try each and every recipe in the book.

For simple, modern and flavorful Indian food the whole family will love, Anjum's New Indian is the perfect book for home cook's looking to explore this exceptional cuisine.- ( from the book )

"The Indian Nigella Lawson" - Vogue

Anjum Anand needs no introduction. A rising star of Indian cooking, she is the host of Indian Food Made Easy in Cooking channel. This book, Anjum's New Indian is a collection of many of her favorites and the very best recipes from her cooking show. 

Indian food has been misconstrued by people around the world as the one we get in restaurants with the overload of butter , cream and everything oily. But Anjum has presented here, the very regional recipes from all over the Indian sub continent in a simple, approachable manner that fits the modern busy lifestyle.

In picture:- Spiced fish cakes, Sindhi lamb Curry + Kashmiri pulao From Anjum's New Indian

The layout of the book is simplistic and the photographs make you want to grab the bowl of curries off the page.Trust me this book gives a lot of  photographic inspiration too :). Each recipe comes with a brief introduction of how she has approached the recipe and in between the pages of recipes , you can read her reminiscence about the experience she had in different regions of India. What appeals to me the most is that each recipe is the one I would love to try .

In picture:- Roganjosh From Anjum's New Indian

Most of the people out there believe Indian cooking is so complicated with sophisticated cooking techniques. But Anjum has been successful in showing that even the most difficult can be turned simple enough with all its deliciousness for a simple weeknight dinner . The straight forward, flavorful and easy to follow recipes comes with beautiful photographs and detailed cooking instructions, lucid to common man. Yet all this fit in a single page which is actually a big deal and bonus for sluggish cooks like me.

If you think you know everything about Indian cooking, be ready to get surprised.

In a tad, this book is simply awesome!!!!

.......Our Culinary relationship with India may be hundreds of years old, but i find it has developed into an honest one only over the last decade or so. This book is only a snapshot of the breadth and depth of cooking of this continent. It is impossible to explore every regional influence and include all the best dishes......This book has been a culinary journey for me as much as it might be for you, and I hope you enjoy it as mush as i have....... Says Anjum Anand in her Introduction.

                                              

In picture:- Spiced Poached peaches with cream + Punjabi Cranachan From Anjum's New Indian

No matter you are a novice or a well seasoned cook, if you love Indian cooking and the wonderful heavenly aroma of Indian spices wafting from your kitchen , add this to your culinary repertoire to explore the hidden treasures. Plus in this approaching holiday season this would make a wonderful gift to anyone who loves cooking.

Thank you Wiley Publishers for sending me the copy and giving me the opportunity to review this beautiful book .

As i mentioned before, i have the desire to try many recipes from the book like Goan shrimp cake, Bengali fish stew, Kashmiri chicken, Punjabi lamb chops etc etc and  i settled on Chicken with pickling spices/Achari murg first. I wanted to make this ever since i had this in a party. I made it last day following her recipe and guess what it was Oh so good!!! We loved it and it is definitely gonna top "our most frequent chicken dishes". I added a tea spoon of red chili powder as extra to what her recipe calls forth. As she says " This dish is strong , spicy and evocative of the flavors of the pickle, so if you like them , give this a go"

Recipe for Anjum Anand's Chicken with pickling spices (Serves 4-6)
Ingredients:
Chicken -1.5 lb chopped into 1.5 inch chunk
Small onion chopped - 1 small
Tomato chopped - 1 large
Plain yogurt - 3/4 cup
Ginger  - 2 inch piece
Garlic - 12 cloves
Green chiles - 3-6
Ground Cumin - 1.5 tsp
Ground Coriander - 2 tsp
Chili powder - 1 tsp
Ground turmeric - 1/2 tsp
Garam masala - 1 tsp
Ground Fennel- 1 tsp
Mustard seeds - 1 tsp
Fenugreek seeds- 3/4 tsp
Caraway seeds - 1/2 tsp
Nigella seeds - 1 tsp
Salt to taste
Lemon juice to taste
A handful of chopped cilantro

Method:-

Puree ginger and garlic with 3 tbspn of water and set aside. Now puree tomato with yogurt.
Heat oil in a large pan and all seeds.
When they pop up add ground Fennel, small onions and cook until golden.
Add the ginger garlic paste , ground cumin, coriander and turmeric.
Fry for 3-4 minutes over medium heat.
Add the chicken and brown lightly before stirring in pureed tomatoes , chiles and 1 1/4 cup water.
Bring to boil and simmer until chicken is tender, for about 20 minutes. Splash a bit water occasionally.
Uncover the pan, and brown the masala by reducing the gravy, for about 4 minutes.
Stir in 1/4 cup water , garam masala, salt and lemon juice to taste .
Stir in the fresh cilantro and serve.

Cheers
Sarah

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Vazhuthananga Curry / Brinjal in a Tangy Coconut Milk Curry

Brinjal is not a favorite vegetable of mine. But this recipe proved there is a reason to love this and invite this vegetable for an occasional visit :). I am a great fan of Theeyal and all varuthu aracha curry.Theeyal is one of the , most famous preparation with Vazhuthananga/ Brinjal in Kerala.  But the sluggard me was in no mood to roast and grind the coocnut and spices, instead opted for a quick and easy one.  I added coconut milk and fried the spices along while sauteing onions and a touch of tamarind pulp too. How easy is that!!!

A curry which tastes almost similar to Theeyal is ready ! I said almost and not exactly like theeyal. Trust me , all curries with fried coconut paste have a wonderful flavor . But i tell you, this curry is a delicious keeper , to save you on a lazy/busy day for a comfy meal.

Ingredients:-

• Brinjal / Eggplant - 3 ( i used 3 baby brinjals)
• Small onion chopped - 1/4 cup
• Green chili chopped - 1
• Crushed garlic - 1 clove
• Red chili powder - 1 tea spoon
• Coriander powder - 1/2 tea spoon
• Turmeric powder - a pinch
• Tamarind Pulp - 1 tea spoon
• Thin coconut milk - 1.5 cup
• Curry leaves- handful
• Mustard seeds - 1 tea spoon
• Cumin seeds - 1/2 tea spoon

Method:-

• Clean and cut each baby brinjals into 6-8 pieces.
• Dissolve tamarind pulp in 1/2 cup of water.
• Heat 2 table spoons of oil in a pan and fry the brinjal pieces for 5-6 minutes, in two batches.
• Remove, drain on kitchen towels and add mustard seeds to the same pan.
• When they splutter add cumin seeds and fry for 30 seconds and add curry leaves.
• Add chopped onion , crushed garlic and green chili and saute till raw smell disappears 5-6 minutes.
• Add chili powder , coriander powder and turmeric powder and fry for a minute or two.
• Slide in the fried brinjal pieces and combine well. 
• Pour in thin coconut milk and dissolved tamarind pulp and cook it covered for 10 minutes.
• Uncover it, throw in some more curry leaves and simmer for 2-3 minutes or till the gravy is thick
• Serve warm

Notes:-

• To make vazhuthanaga theeyal, Dry roast 1 cup of grated coconut and chopped onion for 5-6 minutes or until they are brown and switch off the heat. Add all the powders and let it get fried with the pan heat and grind it a very fine powder. Omit coconut milk and cook the brinjal in tamarind water and then add coconut paste and simmer it.
• If you don't have tamarind pulp, use one big red tomato instead.

Similar recipes:-

• Pavakka Tomato curry
• Kadala Curry

Cheers

Sarah

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Meen Vevichathu - Kottayam Style Red Fish Curry

Its raining cats and dogs in my part of the world!!! I m thinking of an authentic mallu delight    Kudampuliyitta Meen vevichathu aka  Hot and Spicy Kottayam style Red fish curry to warm up my senses. I think i need to rewrite the lines of JD's "You fill up my senses".

In picture:- Rice, Meen vevichathu, Cherupayar Mezhukkupuratty

Innu enna meen kitti? (what fish you got today?) Wasn't that the regular chatter from our homes while growing up from one house to another to another and on and on....

It was like the first thing you ask when you see your neighbor, instead of how are you or whats up?I talk to my mom and Mother in law every morning and again even i ask them the same thing u know , innu enna meen kitti ? A day without more of a Changancherry style fish curry in my home back in Kerala...Nada..Its such an integral part of the daily meals in kerala.Oh my dad, he says he can sacrifice anything in life , but a meal without fish curry especially changanacherry style fish curry..oh no!!!

Update :- A picture by Vazhayila's reader Prasad from Oman

I used to wonder as a kid why on earth everyone ask the same question everyday. So later in life, I understood, one can infer a lot from that single chatter. Ordinary fish- nothing much, things as usual, expensive fish -special occasions, guests are coming etc..etc..But things have obviously changed now, and every one prefer to buy butter fish every day :)

Have you ever ponder over the fact why we like fish so much? Recently I happened to read about "taste dialect", which says your birth place( and genetics too) designs your taste buds , just like our spoken dialect. No wonder those who are born in Kerala and Bengal have such an affection to Fish :)

In picture:- Meen Vevichathu

Ingredients:-

• Fish - 1/2 kg
• Shallots/Small onion chopped - 1/4 cup
• Garlic sliced - 6-7 cloves
• Ginger sliced - 1 inch piece
• Green chili slit lengthwise - 2
• Kashmiri chili powder - 2 table spoon
• Coriander powder - 2 tsp
• Turmeric powder - 1/4 tsp
• Kudampuli/Fish tamarind/Gambooge - 2 ( see notes)
• Curry leaves - a handful
• Mustard seeds - 1 tspn
• Fenugreek seeds - 1/2 tspn
• Coconut Oil or any oil 

How to make Kottayam red fish curry:-

Clean and cut the fish into medium pieces. I used Tilapia fillets and i cut a single fillet into 2-3 pieces.

Wash and clean the kudampuli. Soak Kudampuli in a cup of water and set aside. 

Lightly crush the chopped small onions in a mortar and pestle.

(this is optional, you can use as chopped too).

Heat oil in a pan and add mustard seeds. When they splutter add fenugreek seeds, curry leaves and fry it for 30 seconds.

Add small onions,sliced ginger and garlic and saute for 3-4 minutes.

Add Kashmiri chili powder, Coriander powder and turmeric powder and fry it for 2 minutes.

Add the soaked kudampuli along with water, and 1/2 to 1 more cup of water( only if you want more gravy) to the pan and combine well. 

Add salt to taste. Stir in the fish pieces, combine well and cook it covered for 10-15 minutes.

Uncover it,add a few more curry leaves,sprinkle a tspn of oil and simmer uncovered for another 3-4 minutes.

In picture:- Rice, Kottayam style fish curry, Cherupayar Mezhukkupuratty

Notes:-

1. To make it less hot :- Reduce the amount of chili powder to 1 table spoon Or add a cup of thin coconut milk instead of water
2. Instead of chopping Shallots, ginger and garlic, lightly crush it in a coffee grinder or mortar and pestle. 
3. In that case use only 3-4 garlic cloves.But i always love to get the bite of tiny pieces of garlic and shallots in my fish curry.
4. Making Meen vevichathu in claypot (Manchatti) makes it more tasty and i sometimes do that and keep it in the same outside for 2 days.
5. The number of kudampuli/ Fish tamarind depends on how much tangy you want it to be. i usually add 2 large or medium , if its tiny add 4 for 1/2 kg fish , and it will be more tangy the next day.so add it accordingly :)

Similar Recipes:-

• Fish curry with Green mango / Manga itta nadan meen curry
• Kuttanadan Meen curry

Sarah 

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Spiced Pomegranate Lemon Tea with POM Wonderful

POM Wonderful recently asked me whether i would be interested to try and review their 100% all natural Pomegranate juice. I never have had said Yes to any products till then. Since  N loves pomegranate and i had seen this tiny cutie bottles in the refrigerated section in my Grocers' , I was thrilled to say Yes.

So i received this pack of POM- the wonderful pomegranate juice like in late August-early September. As they say its a bit sweet , a bit tart and a whole lotta healthy.  There is no added sugar, juices, preservatives or color, so when they say its 100% pure , they  really mean it!!! How cool is that??? It is full of antioxidants and so full of flavor...You can really taste the pomegranate in it..oh yeah its a bit tart ..If you like cranberry juice, you sure does like this too, which would be a far more healthier than the cran!!

Me n N enjoyed each and every drop of POM and was convinced to the core that its really healthy :). What more one wants to include this in ones' diet!
N had like tons of recipes to make with this wonderfully pure juice like curried chicken with pomegranate sauce, POM drunken rice and chicken, grilled chicken with POM sauce etc..etc...Since we received it like in the last days of summer we enjoyed it as it is and as some iced tea.

Here is one from our recipe arsenal.

Ingredients:-
 POM juice - 8 oz ( 1 bottle)
Cinnamon stick - 1
Water - 3 cups
Tea bags - 3
lime - 3 thinly sliced
Sugar - 3 tspn
Mint sprigs - 2-3
Method :-
Bring to boil 3 cups of water in a tea pot and add 1 cinnamon stick, for like 10 minutes
Remove from fire and put 3 tea bags.Discard the bags  Let it cool to room temperature.
Stir in POM juice , thinly sliced lime , and sugar.
Serve over ice, topped with mint sprigs.
Cheers

Sarah 

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