recipes for dinner

Palappam is a popular dish from Kerala, India

Palappam is a popular dish from Kerala, India, made from fermented rice batter and coconut milk. Here's a recipe for making Palappam at home:

Ingredients:

2 cups raw rice

1/2 cup cooked rice

1/2 cup grated coconut

1/2 cup thick coconut milk

1 tsp yeast

1 tsp sugar

Salt to taste

Oil, for cooking

Instructions:

Soak the raw rice in water for 5-6 hours.

Drain the water and grind the soaked rice with cooked rice, grated coconut, and a little water to make a smooth batter. Transfer the batter to a bowl.

In a separate bowl, mix the yeast, sugar, and a little lukewarm water. Keep it aside for 5-10 minutes until it froths.

Add the frothy yeast mixture to the rice batter along with the thick coconut milk and salt. Mix well and keep it in a warm place for 6-8 hours to ferment.

After fermentation, the batter will be frothy and airy.

Heat a non-stick pan or appam chatti (special pan used for making appam) on medium flame. Grease the pan lightly with oil.

Pour a ladleful of the batter into the pan and swirl it around to spread the batter to the edges of the pan.

Cover the pan with a lid and cook the palappam for 2-3 minutes until the edges turn golden brown and the center is cooked through.

Repeat the same process with the remaining batter, greasing the pan lightly with oil each time.

Serve hot with a side dish of your choice, such as vegetable stew or chicken curry.

Enjoy your homemade Palappam!

Fried Fish with Caramelized Onions

Fried Fish with Caramelized Onions

Ingredients:

4-6 fillets of white fish (such as tilapia or cod)

Salt and pepper

2 tablespoons olive oil

2 large onions, thinly sliced

1 tablespoon brown sugar

1/4 cup white wine

2 tablespoons butter

Fresh parsley, chopped (optional)

Instructions:

Preheat the oven to 375°F (190°C).

Season the fish fillets with salt and pepper.

Heat the olive oil in a large skillet over medium heat. Add the sliced onions and brown sugar and cook, stirring occasionally, until the onions are caramelized and golden brown, about 15-20 minutes.

Arrange the fish fillets in a single layer in a baking dish. Spoon the caramelized onions over the top of the fish.

Pour the white wine over the fish and onions.

Dot the fish with butter.

Bake in the preheated oven for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.

Serve hot, garnished with chopped parsley if desired. Enjoy!

Masala fried fish is a delicious Indian dish

Masala fried fish is a delicious Indian dish where fish fillets are marinated in a flavorful spice mixture and then pan-fried to perfection. Here's a simple recipe for making masala fried fish:

Ingredients:

4 fish fillets (preferably tilapia or catfish)

1 tsp turmeric powder

1 tsp red chili powder

1 tsp coriander powder

1 tsp cumin powder

1 tsp garam masala powder

1 tsp garlic paste

1 tsp ginger paste

1 tbsp lemon juice

Salt to taste

Oil for frying

Instructions:

Rinse the fish fillets and pat them dry with a paper towel. Cut them into small pieces or leave them as whole fillets, depending on your preference.

In a bowl, mix together the turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, garlic paste, ginger paste, lemon juice, and salt to make a marinade.

Add the fish to the marinade and coat it well. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes.

Heat oil in a pan on medium-high heat. Once the oil is hot, add the fish to the pan and fry it for 3-4 minutes on each side until it is golden brown and crispy.

Remove the fish from the pan and place it on a paper towel to absorb any excess oil.

Serve the masala fried fish hot with a side of lemon wedges and mint chutney.

Enjoy your delicious masala fried fish!

Karimeen Varuthathu or Pearl Spot Fry is a popular fish delicacy in the state of Kerala

Karimeen Varuthathu or Pearl Spot Fry is a popular fish delicacy in the state of Kerala, India. Here is a recipe to make this dish:

Ingredients:

4 pearl spot fish (karimeen)

1 tsp. red chili powder

1/2 tsp. turmeric powder

1 tsp. coriander powder

1 tsp. cumin powder

1 tsp. ginger paste

1 tsp. garlic paste

1 tbsp. lemon juice

Salt to taste

Oil for frying

Instructions:

Clean and wash the fish thoroughly. Make slits on the fish for the masala to penetrate.

In a bowl, mix red chili powder, turmeric powder, coriander powder, cumin powder, ginger paste, garlic paste, lemon juice, and salt to make a masala.

Apply the masala on the fish, making sure to rub it inside the slits.

Keep the fish aside to marinate for at least 30 minutes.

Heat oil in a frying pan.

Fry the fish on both sides until golden brown.

Serve hot with steamed rice and coconut chutney.

Enjoy the delicious and crispy Karimeen Varuthathu!

Kerala Fish Biryani is a popular dish from the southern Indian state of Kerala

Kerala Fish Biryani is a popular dish from the southern Indian state of Kerala. It is a variation of the traditional biryani dish that is usually made with chicken or mutton. In this recipe, fish is used as the main ingredient instead.

To make Kerala Fish Biryani, you will need the following ingredients:

500 grams of fish (any firm white fish will work)

2 cups of basmati rice

3 onions, sliced

3 tomatoes, chopped

3 green chillies, slit

2 tablespoons of ginger-garlic paste

1 tablespoon of red chilli powder

1 tablespoon of coriander powder

1 teaspoon of cumin powder

1 teaspoon of garam masala powder

1 cup of yogurt

1/2 cup of chopped coriander leaves

1/2 cup of chopped mint leaves

1/4 cup of fried onions

4 tablespoons of ghee or oil

Salt to taste

Instructions:

Wash and soak the basmati rice in water for 30 minutes.

In a large pan or kadhai, heat the ghee or oil over medium heat. Add the sliced onions and sauté until golden brown.

Add the ginger-garlic paste and sauté for a minute.

Add the chopped tomatoes, green chillies, and all the spice powders (red chilli powder, coriander powder, cumin powder, and garam masala powder). Mix well and cook until the tomatoes are soft and mushy.

Add the fish pieces to the pan and mix gently. Cover the pan and cook for 5-6 minutes on low heat.

In the meantime, drain the soaked rice and add it to a pot with 4 cups of water. Add salt to taste and bring to a boil. Reduce heat to low, cover the pot, and simmer until the rice is cooked and fluffy.

Once the fish is cooked, add the yogurt to the pan and mix well. Cook for another 2-3 minutes on low heat.

In a large serving dish, spread a layer of cooked rice. Add a layer of the fish masala on top of the rice, followed by a layer of chopped coriander and mint leaves. Repeat the layers until all the rice and fish masala are used up.

Sprinkle fried onions on top and cover the dish with a lid or foil.

Place the dish in a preheated oven at 180°C for 15-20 minutes or until heated through.

Serve hot with raita and papad.

Enjoy your delicious Kerala Fish Biryani!