DRUMSTICK LEAVES CURRY WITH DAL / MURINGAYILA PARIPPU CURRY RECIPE

Drumstick leaves curry / Lunch meal curry

Moringa tree leaves / Drumstick tree leaves is a miracle leaf which is native to India but is planted around the world.  It is one of the powerful health-enhancing plants as it contains tons of health benefits. In  Ayurveda, it is said that around 300 and more diseases are treated with the leaves of Moringa/drumstick leaves.   Almost all parts of the Moringa / Drumstick tree is medicinal.  Recent scientific research has proven that drumstick leaves are a power house of nutritional values. 

Let's know about drumstick leaves nutrition/moringa leaves nutrition. Moringa leaves is a natural energy booster and is sustainable energy as it is not based on sugar. The other benefits are it helps to lower blood pressure, it is a sleep aid, fight against bacteria, and more than that a rich source of multi vitamins like 7 times the vitamin C of oranges, 4 times the calcium of milk, 4 times the vitamin A of carrots, 3 times the potassium of banana, 2 times the protein of yogurt....and the list goes on... A single cup of moringa leaves contains all these nutrients which are very essential for our body.

My family's love towards green leafy vegetables is uncontrollable.  Even my daughter loves to have leafy veggies like pumpkin leaf, long beans leaf, bottle gourd leaf and she even named it as the Chocolate leaf. Unfortunately, she is allergic to moringa leaves. So even she loves to eat, we won't give her. I used to make chammanthi (condiment), Moringa parippu curry (dal moringa curry), Moringa thoran (stir fried drumstick leaves), moringa thalichathu with drumstick leaves.Here is my easy and healthy recipe for Dal moringa leaves curry with coconut / Indian cooking recipes. It's very delicious when served with hot white rice. Enjoy!!!

INGREDIENTS

Drumstick leaves                           - 2 cups

Masoor dal / Pink lentils                - half a cup

Green chili                                      - 1 (i need less spicy)

Turmeric powder                            - 1 tsp

Chili powder                                   - half a tsp ( i skipped it)

Tomato                                            - half a piece

FOR GRINDING

Coconut                                           - 1 cup   

Shallots                                            - 3 nos

Cumin seeds                                    - half a tsp

FOR SEASONING

Mustard seeds                                  - half a tsp

Oil                                                    - 1 tbsp

Curry leaves

PREPARATION

• Collect the drumstick leaves by removing the green leaves alone from the stem discarding the yellow leaves. It needs patience but always think about its nutritional value .(do not add bits of stem)
• Wash well and drain the water.
• Now cook the masoor dal, tomato, chili, turmeric powder, chili powder with half a cup of water until dal is well cooked and mushy.
• When done add the moringa leaves to it along with salt (little) and again cook for another10 minutes (until the leaf is cooked) in a medium flame. Add water if needed.
• Meanwhile grind together coconut, cumin seed, and shallots with only less than half a cup of water to a fine paste.  When done, Set aside.
• When moringa leaf is done and the gravy comes to a thick gravy consistency, then add the coconut paste to it. Mix well. Check for salt.  When it starts to bubble (before it starts to boil), remove from flame. Do not allow it to boil more after adding coconut mixture.
• Now heat oil in a pan, splutter mustard seeds, curry leaves and pour it over the prepared curry. 
• Delicious healthy parippu muringayila curry ready.

Also please watch the video of egg kabab (thengamuri) on my youtube channel

MALABAR KOZHI ADA / CHICKEN HOT POCKETS / SAVORY MEAT POCKETS

CHICKEN HOT POCKETS

Kozhi ada / Savory meat pockets is a Malabar muslim crisp delicasy, Kerala hot crispy snack .  Though it looks very similar to the North Indian sweet snack Gujia, both tastes different.  Kozhi ada means a savory crisp pocket filled or stuffed with spiced chicken / kozhi. During Ramadan, most of the food stalls on the road side will sell this hot crisp kozhi adas and for me the name itself makes me drool here. A must try delicasy of Malabar.  In my opinion, the best way to taste the Malabar cuisine is during Ramadan. All  traditional popular snacks will be displayed in most of the food stalls during ramadan. As am from Malabar, this sight makes me  nostalgic. 

Kozhi ada is the most popular and authentic snack of malabar which is a native of Koilandy (near calicut). In olden days, homemade hot pockets was prepared  with sun dried meat for the purpose of long shell life.  Kozhi ada / chicken pockets is also prepared with  coconut and sugar filling flavored with cardamom powder which is called as sweet ada.  For storing long, the filling must be very dry and crunchy. I still remember my mom used to say that it was prepared mainly for the newly wedded groom by his mother in law as an evening snack in olden days. I love to prepare this in bulk as its shelf life is one month or more and no refrigeration needed too.  It is not  like samosa preparation, as the filling and the crust will be more crispier for long shelf life. So lets see how to make homemade hot pockets recipe / malabar kozhi ada / meat pockets with chicken.

INGREDIENTS

All purpose flour (maida)  - 500 g

Salt                                     - to taste

Warm water                        - as required for kneading the dough

Ghee                                   - 4 tbsp

FOR THE FILLING

Chicken                               - 500 g, boneless

Onion                                  - 1, finely chopped

Green chilies                       - 1 nos, chopped(optional)

Red chili powder                 - 2 tsp (use less for less spicy)

Turmeric powder                 -  1 tsp

Ginger garlic paste              - 2 tsp

Garam masala powder         - half tsp

Curry leaves

Oil

Salt

PREPARATION

• Combine together flour, salt, ghee very well and add warm water little by little and make a soft dough like chapatti dough. Set aside with closed lid for one hour.
• Now cook the chicken with turmeric powder, chili powder,  ginger garlic paste, and salt until tender.
• When done, shred the chicken pieces with your hands into strands. Set aside.
• Now heat oil in a pan (2 tbsp). Add chopped onions, green chilies and curry leaves. Saute until the onion start getting golden brown. Now add the shredded chicken and cook on low flame until the chicken is fully dry and powdery. It must be crisp and not like samosa filling which is semi wet filling. Finally add garam masala powder and check for salt.

ASSEMBLING

• Roll out a medium sized ball from the dough and flatten well with a rolling pin to a thin big chappathi.  Make a small round  disc with the mouth of a small steel cup or any small round objects.  You can make 5 small discs with one rolled chappathi. (This is the easiest way of making kozhi adas in bulk, else you have to roll each lemon sized ball into small discs.) 
• Now take a small disc shaped dough and put the filling in one end and cover it with the other end. Press both the sides together with fingers and pinch the edges together in a pattern to get the crescent shape. If not, take a fork and press the edges with that teeth of the fork which gives you a fine texture. 
• Keep aside and continue making the kozhi adas (chicken pockets)till the filling is finished.
• Heat oil in a wok and when hot , add the kozhi adas (meat pockets)one by one (do not add more , four at a time) . Deep fry on a medium low heat till golden brown. If the heat is high, only the outside will be cooked and not inside. And if it is on low flame, the whole adas will be a soggy with oily texture.  So always fry on a medium low heat .
• It should be crispy and crunchy to stay long.   
• Drain the excess oil and enjoy the crispy snack with a nice cup of tea.

TEA SANDWICH RECIPE / SWEET FINGER SANDWICH RECIPE / KIDS SNACK

Some kids are picky eaters and unfortunately my kids belongs to that category. My elder kid, she made me to cook creatively as she always need something very attractive in her every meals. Kids tiffin / lunch box will be a great headache for most of the moms of picky eaters. Me too suffers such a situation most of the time. Here it is. A scrumptious fruit and nutela sandwich. Sandwiches - a great blessing in my opinion.  Tea sandwiches / Finger sandwiches made from ingredients already in our house were really the only solution for working moms. Finger sandwiches are also a pleasing day time snack which can be made with fruits (sweet sandwiches) and with veggies or meat. So here is the recipe for a sweet easy snacks recipes with bread and fruits. Lets see how to make tasty, yummy and kids favorite three layered finger sandwich with kiwi, strawberry, chocolate cream / nutela and bread. Enjoy !!!

INGREDIENTS

Bread                                       - 3 nos
Chocolate cream (or nutela)  - for spreading,spread accordingly
Kiwi fruit                                 - 1, peeled, thinly sliced
Strawberry                               - 3 nos, sliced

PREPARATION

• Remove the side of the bread with a sharp knife. Here am going to prepare three layered sandwich.
• Take a bread. Apply some nutela or chocolate cream evenly over it. Now layer it with kiwi and strawberry slices.
• Again apply nutella on another bread and layer it over the fruit topped bread slice. Continue topping it with kiwi and strawberry slices. Finally cover it with another bread slice. Press gently. 
• Cut into two pieces vertically.
• Yummy finger sandwich with fruits ready. 

SPICY CHICKEN DRUMSTICK DRY ROAST - NO FRYING, NO SAUTEING CHICKEN RECIPE

HEALTHY CHICKEN DRUMSTICK RECIPES

Chicken Drumstick dry roast is an Indian chicken recipe which is a very popular and favorite recipe for generations. It is very tasty when prepared with all those Indian spices and cooked until tender.  On the other side, it disappoints us when it is not properly marinated and cooked. Keep in mind ...always roast drumstick very well over a low flame and always make the best or good chicken marinade which will results in a heavenly taste.

   The same recipe can be followed for chicken thigh recipes. Once I tried the same with Potato (Aloo), which is a great substitution for chicken (always on the top of Indian food names). This roasted chicken drumstick recipe is a Mangalorean recipe with few changes to suit my taste. This is an oil-free food / oil-less cooking / Zero oil recipe. But for a fine aroma and yummy look just sprinkle 1 tbsp of coconut oil on the top and toss the chicken for one minute on high flame finally. This really makes the difference in taste and texture. Do try this yummy roast chicken drumstick recipe /no oil cooking recipe. Here is the recipe showing how to cook spicy chicken drumstick roast. Hope you love this spicy dinner recipe. 

INGREDIENTS

Chicken drumstick    - 5 drumsticks

Onion - half of an onion, chopped finely ( i used 6 shallots finely chopped)  

Tomato                    - 1, small, chopped

Coriander powder - 3 tbsp ( i used more coriander powder as it tastes better)

Turmeric powder          - half a tsp

Chili powder                - 1 tsp(less hot only, can add more)

Ginger chopped           - 1 tsp

Garlic chopped            - 2 tsp

Curd                            - 3 tbsp

Fennel seed                - 1 tbsp, roasted and powdered

Salt

Coriander leaves

Coconut oil/veg oil    - 1 tbsp or more

PREPARATION

• Clean the drumstick very well and make slits with a sharp knife on each drumstick. Drain the excess water with a tissue paper and set aside.
• Now grind together coriander powder, chili powder, turmeric powder, fennel seed powder, curd, ginger garlic chopped to a fine paste. Transfer it to a bowl and add chopped onion, tomato chopped to it. Combine well and press it tightly with your hands to make a thick mixture. Do not add water. 
• Finally, add salt and marinate the chicken drumstick well with this mixture. The marinade should reach inside the slits also. 
• Set aside for 10 minutes.
• Transfer it to a nonstick vessel, line them close to each other, coat well with the mixture ( pour the remaining whole marinade mixed with a quarter cup of water over it) and switch on the flame. Make the flame to low and close the lid. Do not add more water.
• Let it cook for 10 minutes. Check occasionally.
• Flip the other side and cook for another 10 minutes.
• The chicken will release some water now. So open the lid and let it cook well until the drumstick is well coated with the masala.
• When all the water gets evaporated and the chicken is well coated with the gravy, add 1 tbsp or more coconut oil and toss well on a high flame for one minute. This will gives a fried texture and looks yummy. 
• Slow cooking chicken drumstick tastes best.
• Garnish with cilantro chopped.

ALOO BHINDI RECIPE / POTATO WITH LADY'S FINGER STIR FRIED

SIDEDISH FOR CHAPATI/ALOO BHINDI

Hi friends..Here am sharing an authentic Aloo bhindi masala. Still there are many ways of making Alu bhindi masala / aloo bindhi sabzi . A spicy, dry and easy to make Sabzi recipe with potato and lady's finger.  Aloo bhindi is a dry side dish from North India. I love the potato and okra combination. As we all know that Aloo and Bhindi are the two main veggies in Indian cooking and we make variety of various  delicious dishes with the same. So lets see how to make Aloo bhindi subzi / Aloo Bindi masala. ENJOY.

INGREDIENTS

Potato (Aloo)         - 2 nos, medium, peeled and diced

Lady's finger(bhindi )  - 10 nos, cut length wise and if need slice vertically (it's optional)

Onion                        - 1, small, chopped

Tomato                      - 1, small, chopped

Fennel seed              - half a tsp

Cumin seed              - half a tsp

Green chilly             - 1

Garam masala         - a pinch

Turmeric powder     - half tsp

Coriander powder   - 1 tsp

Kasuri methi           - 1 tsp, crushed with hands

Coriander leaves/cilantro

Dried red chilly

Salt

Oil

PREPARATION

• Heat a pan with oil and when hot add cumin seed, fennel seed and when they crackle, add green chilly and dried red chilly along with the onion.
• Saute well until onion becomes translucent and then add tomato. Cook until tomato becomes mushy.
• Now add the diced potato and cook for 10 minutes or until potatoes become tender. (you can also pressure cook the aloo without peeling for one whistle and then peeled and finally diced. If so, the potatoes will be cooked well easily). Stir occasionally.
• Now add Okra / Lady's finger and cook until tender (8 minutes).(okra is adding at the end to avoid the mushy and slimy).
• When okra is done, add the spice powders such as turmeric powder,  coriander powder, garam masala and combine very well.
• Check for salt and add kasuri methi, chopped coriander leaves and cook until all the masalas are well incorporated to the veggies.
• Serve hot with bread, poori or white rice.

DUM ALOO RECIPE / POTATO SIMMERED IN SPICE AND CREAM GRAVY

DUM ALOO / POTATO CURRY RECIPES

Alu Dum / Potato simmered in spices and cream gravy is an exotic delicious dish with baby potato / normal potato. Dum aloo is a popular recipe cooked through out India. This dish belongs to Kashmiri Cuisine.

Potatoes are an all time favorite. This versatile humble ingredient is used widely in almost all types of cuisines - from fries and cutlets to curries, bakes, and pies. The word potato comes from the Spanish word 'patata' . This eco - friendly crop is very easy tobe cooked in a number of ways to treat the taste buds. 

Dum Aloo curry recipe is mainly prepared with baby potatoes where it is deep fried and then cooked slowly at low flame in the spice and cream gravy.  There are hundreds of ways to prepare this Alu dum.  I prepared it with normal potatoes only where I pressure cook potatoes for one whistle, then unpeeled, sliced into 4 pieces each,  shallow fried and finally simmered in spice gravy. 

A perfect dish for any dinner party which is creamy and spicy. The aroma of Aloo dum is an appetizing one. Hope you all try this All dish and enjoy. Here is the recipe showing how to make Aloo Dum / / easy potato recipes /spicy potato recipe/vegetable side dishes.

INGREDIENTS

Potatoes                              - 2 nos ( if big), 8 nos (if baby potatoes)

Onion                                  - 1, large, pureed

Tomato                                - 1,large , pureed      

Cumin seed                         - half a tsp

Ginger , garlic, fennel seed paste - 1 tbsp

Kashmir chili powder          - 2 tsp 

Coriander powder               - 1 tbsp

Turmeric powder                 - half a tsp

Garam masala powder        - half a tsp

Curd                                     - 2 tbsp (less sour curd)

Fresh cream                         - 2 tbsp (can also add cashew paste quarter a cup instead of cream. If so, soak cashews in water for few minutes and then grind well to form a thick paste) 

Coriander leaves

Oil

Salt

PREPARATION

• Pressure cook the large potatoes or baby potatoes for 1 whistle along with water and salt. When done, drain the excess water. Once cooled, peel the skin. If it is large potatoes, after peeling slice each potato into four slices.
• Now heat a wok with few tbsp of oil and shallow fry the potatoes until lightly golden and set aside.
• Now add some more oil to the wok (if needed ). 
• When hot, splutter cumin seeds and when done add the onion paste ( pureed onion using a blender). Saute till the water in the onion gets evaporated and the raw smell goes off.
• When done, add the ginger garlic fennel seed paste and tomato puree to it. Let it cook until the oil separates.
• When done, add the spice powder one by one along with some salt. Give a fine mix.
• When the gravy thickens, add curd and cream ( combine it well in a bowl) mixture to it.
• Add half a cup of water to it and let it boil.
• Finally, add the fried potatoes and reduce the flame to low.
• Let it cook well for 15 minutes with lid closed.
• Garnish with coriander leaves and serve hot with poori, chapati, paratha etc.
• Enjoy.

ICE CREAM SANDWICH WITH BANANA AND STRAWBERRY

Here i came with a scrumptious dessert recipe. Having some ice cream after our meal is something heavenly. Right?? And if it  is nestled in between two wafers, cookies or crunchy coconut !!!!!...for sure, it makes your tummy yummy. An ice cream sandwich with your favorite fruit. And this is the recipe which makes my tummy and me happy. A dessert with chocolate ice cream, banana, strawberry and desiccated coconut. I love desiccated coconut recipes and i was in a mood to make something special with that...So instead of wafers i used desiccated coconut, that looks wow!!!. Keep in mind, the banana and strawberry for this dessert must be sweet enough for the best result....Do try...

INGREDIENTS (serves 6 - 7 ice cream sandwiches)

Banana                        - 2 nos, ripened, sweet
Chocolate Ice cream   - 2 small scoops (for the taste and sweetness)
Strawberry                  - 3 nos, chopped
Desiccated coconut     - 1 small cup
Strawberry syrup         - a drop(for the light pink color only)
Sweetened condensed milk - 4 tbsp (for mixing desiccated coconut, so take accordingly. Remember, do not make it creamy)

PREPARATION

• Slice the bananas and  place it on a tray lined with parchment paper.
• Freeze it for 2 hours. Do not keep more. 
• Cut the strawberries into fine pieces. Set aside.
• Then take a bowl and combine condensed milk and strawberry syrup ( a single drop will do) until a pinkish color. To this add the desiccated coconut and mix well with a spoon. It should not be a creamy consistency. It should be like bread crumbs. 
• Keep refrigerated for 30 minutes.(do not skip this step)
• When done, take out the mixture and line  a parchment paper inside a square dish. Drop the mixture and level with a spatula very well until smooth. Freeze it overnight. So the crust is ready.
• Now take out the chopped bananas.(after 2 hrs)
• Immediately blend it in a blender until creamy. Do not blend for more time as it will release water.  
• Transfer it to a bowl and mix it with chocolate ice cream (kept at room temperature) along with chopped strawberries.
• Line another square dish with cling film / parchment and transfer it into the dish. Level very well evenly.
• Freeze it over night.
• When done, take the frozen banana mixture and frozen coconut mixture out.
• Cut it in equal shapes and assemble ice cream sandwich .
• Serve chill. Yummy ( finish it before it melts).
• Cover each prepared sandwich with plastic wrap and freeze for storing.

YUMMY COCONUT POPSICLE RECIPE / EASY ICE POP WITH GRATED COCONUT

A popsicle or Ice pop is a water based frozen snack.  It is known by different names in different parts of the country like Canada ( Popsicle), Ireland / US (Freeze pop), UK (Ice lolly), Australia / New Zealand (Icy pole) and so on.
Ice pops keep us cool during summer days. For kids, there is nothing that can be compared to the fresh fruit flavored posicles. For me, making attractive and toothsome Popsicles are the easiest way to make my kids happy. So lets see a simple popsicle recipe which my mom used to prepare for me in my school days. A very yummy nutty popsicle with the fine flavor of grated coconut...enjoy!! Here is the recipe for a simple popcicle / best popsicles  ever for summer / popsicle treats /kids summer treat.

INGREDIENTS ( 4 - 5 ice pops, medium sized)

Milk                                    - 2 cups
Sweetened condensed milk- half a cup(according to taste add more)
Grated coconut (fresh)        - half a cup
Cashews, almonds, pistachios chopped - as per your taste
Cardamom powder             - a pinch, for the flavor

PREPARATION

• Boil milk in a vessel and when hot, add the grated coconut, condensed milk, cardamom powder and chopped nuts. Cook it for 5 minutes stirring continuously. When done, remove from flame .
• Let it cool and then pour it into the popsicle mould.
• Close it with its stick.
• Freeze overnight. 
• When done, unmold it by keeping the mold under the tap water and then slowly remove it. Enjoy!!!!

RICE RECIPES - PRAWN FRIED RICE RECIPE

Hi foodies..Here is the recipe of a quick fried rice with Prawns. As am a picky fish eater, Prawns dishes became my favorite seafood and i love to try new recipes with prawns. The secret  behind  good fried rice is the use of cold cooked rice. Always try to use the rice which is cooked and  refrigerated for the perfect texture and flavor of fried rice.  Here is my recipe for Prawns fried rice. Its very easy and of course tasty, as we all love eating fried rice at least once in a week. Lets see how to make Prawn fried rice. Enjoy!!!

INGREDIENTS

Prawns                                     - 250 g, medium sized
Cooked cold rice (LEFTOVER) - 3 cups (check below for more)
Onion                                       - 1, big, finely chopped
Carrot                                      - 2, finely chopped
Beans                                       - 1 cup, chopped
Ginger garlic paste                 - 1 tsp
Pepper powder                        - 1 tsp
Soy sauce                                 - 1 tbsp
Salt
Coriander leaves
Ghee / butter

PREPARATION

• Marinate the cleaned prawns with half tsp chili powder, half tsp coriander powder and half tsp turmeric powder along with some salt. Fry the prawns and set aside.
• Heat 4 tbsp ghee / butter in a pan and add the chopped onion.
• After a while add ginger garlic paste and then add chopped beans . Cook with lid closed.
• Cook till the beans is half done and then add chopped carrot ( add vegetables according to your taste).
• Add required salt also.
• Saute well and when done  add soy sauce ( you can add more or less according to your taste).
• And add chopped coriander and pepper powder.
• Now add the fried prawns to it and mix well.
• Finally add  the cooked rice and spread it evenly all over the pan. Cook on medium high flame for 1 minute. 
• Combine again, spread out and again leave on medium high flame for another one minute. Toss well on high flame for seconds and off the flame.
• Serve this yummy fried rice with curd, pickles, condiment etc..

PREPARATION OF RICE FOR FRIED RICE (if you do not have cold cooked rice)

• Clean and wash the rice (2 CUPS) and drain it. Keep it aside.
• Then take a vessel and pour some ghee in it.
• When hot add cardamom, cloves, cinnamon stick, fennel seed  to the same vessel. Saute for a while .
• Then  put the  rice to it and mix well.Make the flame to medium low and close the lid.
• Fry the rice well .
• By the time boil 33/4 cups of water( take water, approximately double of the rice) in a separate pot.
• When the water boils, pour it over the rice. Mix well.
• Add the lemon juice and  salt too.
• Stir well .
• Close the lid and cook in a low flame until all the water gets dried up.
• When done keep the lid open and let it cool. Do not mix or stir the rice when hot. 
• Once cooled, take a bowl, drop some rice to it, add some masala , again drop some rice, then masala and continue until fully completed.

RAW MANGO DRINK RECIPE - AAM KA PANNA RECIPE

Aam ka panna is an Indian drink made from green mangoes and is consumed as a healthy drink to fight against the summer heat. A drink which is consumed in North India as a treatment for gastrointestinal disorders. In India, it is believed that this can increase the resistance against Tuberculosis, Anemia, Cholera..

Aam ka panna / Raw mango juice can be prepared in different ways. Here is my recipe showing how to make this sweet spicy  thirst quencher. Always use sour mangoes for making this drink. If not, don't worry you can add some lemon juice for the sourness to balance the taste. So here is the recipe of the summer drink using raw mangoes.

INGREDIENTS

Raw Mango                  - 1, large

Sugar                             - 1 cup

Black salt                       - 2 tsp

Cumin powder                - to taste, half a tsp, roasted

Ginger                             - crushed and take 1 tsp juice

Water                               - 1 cup

Ice cubes

PREPARATION

• Cut the raw mango into 2 big pieces. Do not peel the skin ( must).  Pressure cook it for 2 whistles or until done along with some water .
• When done, remove the pulp alone (once it is cooled only).
• Blend the pulp along with water in the pressure (if any) until it forms a fine smooth puree.
• Transfer it to a bowl and add black salt (it is must), sugar, roasted cumin powder, juice of ginger and give a fine mix.
• Chill for few hours or until cool.
• While serving take 1 or 2 tbsp of this syrup to a bowl and mix it with ice cold water (2 cups or add accordingly) and serve with ice cubes, mint leaves, lemon..
• If the raw mangoes you used are with less sour, you can add some lemon juice along with the spices to balance the taste.
• You can store this syrup for a week when refrigerated.

FISH EGG FRY / STIR FRIED FISH ROE

FISH EGG FRY

The fish egg which is known as Roe - the fully ripened unfertilized egg of a fish. Roe is used as a food item all around the world. The Caviar of Sturgeon Roe is the most expensive among them. In Kerala, India fish egg is commonly called as Parinjil, Pananjil, Meen mutta and so on. It is fed to small kids for their good health. As it is a rich source of Vitamins, Roe is given to the nursing woman as a nutrient food. Some of the various varieties of Fish egg preparations are Pananjil porichath, Roe omelet, Roe roast, Stir fried Roe, Meen mutta fry, Meen mutta roast, etc.

      When thinking about its nutritional value, it is much valuable. A tiny egg contains an abundance of essential nutrients which are needed for growth and development. Fish Roe contains vitamins and minerals which help to maintain healthy skin, good vision,  promote growth and bone development.

     Here is a wonderfully delicious recipe showing how to make fish egg fry/ Fish Roe perfectly.

INGREDIENTS

Fish egg / Roe              - about 250 g ( the most important thing to keep in mind is, always use fresh eggs / Roe for cooking),

Turmeric powder          - half a tsp(marination)  + 1 tsp, 

Chili powder                - 1 tsp (mildly spiced ), can add more,

Coriander powder       - 1 tbsp.,

Tomato                        - 1, big, finely sliced,

Ginger garlic paste     - 1 tsp,

Curry leaves,

Coriander leaves,

Salt,

Oil

PREPARATION

• Clean the fish egg well and drain the excess water.
• Marinate it with half a tsp turmeric powder and required salt.
• Boil the eggs along with half a cup of water for 5-8 minutes or until all the water gets evaporated. Do not add more water for boiling. When done, transfer it to a plate.

• Now in the same wok/vessel, add 2 tbsp of oil and when hot, add the sliced tomato.
•  Cook the tomato until mushy and when done, add salt and ginger garlic paste. Saute it till the raw smell disappears.
• Now add 1 tsp turmeric powder, chili powder, coriander powder and mix well. Then cook for 2 minutes. Do not add water.
• Finally, add the cooked fish eggs to this gravy along with curry leaves. Stir continuously until the eggs are coated well in the thick gravy.
• Garnish with chopped coriander.