Thursday, July 17, 2014

Potato Stir Fry - Urulakizhangu Mezhukupuraty, Kerala Style


Potato cut into long strips - 2 no's
Onion - sliced 1
Mustard Seeds - 1 teaspoon
Curry Leaves - 1 sprig
Garlic - sliced 3 cloves
Green Chilly - Cut vertically, 2 no's
Red chilly powder - 1/4 teaspoon ( this can be avoided according to taste)
Salt to taste

Heat oil in a pain to shimmer
Add the mustard seeds and let it splutter
Add sliced onions, garlic, curry leaves, green chilly and saute until golden brown
Add the red chilly powder potato and salt with 1/4 cup of water and cover and cook in low flame until done and stirring occasionally.

Serve with rice or chappathi

Spicy Mackeral Fry, Indian Style


2 Medium sized mackerals cleaned and gutted
1 1/2 table spoon ginger, garlic paste
1 1/2 table spoon chilly powder
1 teaspoon turmeric powder
1 teaspoon lemon juice or 1/2 teaspoon vinegar
salt to taste
2 tablespoon oil for frying

Gut the mackeral, keep it whole and make two or three diagonal slits along its length on both the sides
Mix all the ingredients, ginger, garlic paste, chilly powder, turmeric powder, lemon juice and salt in a bowl.
Apply this marinate to the fish, making sure the marinate gets into the slits and keep aside for 10-15 minutes.
Heat oil in a pan shimmering, slide the marinated fish onto the pan and fry on a medium flame for atleast 5 minutes on both sides, make sure not to separate the skin from the fish.

Serve hot with sprinkle of lime.


About Me and My Kitchen

When I was a kid I remember when my mom had gone out I used to skip into the kitchen secretly and experiment what ever I could. One day I remember having prepared meat Puff and can you imagine a dog that does not eat something made with meat yes our Jimmy did so. I would have stopped experimenting at that time if it was not for my younger sister who ate the puffs and said "good, you could make it a bit more better. She was always like that though I knew I was a bad cook, she always used to taste what ever I prepared and encouraged me in preparing more and more.

Thus after many years, I cannot say I am an expert cook but my hubby especially encourages me to prepare more and more. But he always says rather than Naadan( local or common) food I am good in preparing some chinese or some continental food. So my experiments were more in that rather than the naadan food, may be because I am fond of that. Now my inspiration and support for cooking is my son who is my greatest fan and encourages me to try out variety..

So lets start of with some naadan food which I prepare and then later go into my experiments I think that would be much better.........