Parangikkai Masiyal aka Kaddu ki Sabzi

Back home , we make parangikkai as Poriyal or in Sambhar.These only went well with rice but I wanted to have the Parangikkai with Paratha/Roti and when I got this taste from a Punjabi friend here,I could not hold myself from calling her mom and to check out this preparation.

What I made was certified almost close the target "kaddu sabzi" !So , here we go !

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Meen Varuval (Tamil-Fish-Fry-Recipe)

True origins of coastal South India,my family relishes meen/fish anytime and its also the most preferred Non-Vegeterian dish during the weekdays.
Fish Storage
People do get paranoid when it comes to preserving/storing fish, I do not count amongst them and have been doing so conveniently for years now. And only for those who are interested and can’t get to the market regularly I will share the basic of fish storage techniques which I follow for decades now!!

Needless to say,the start would be cleaning the fish thoroughly with rock salt and turmeric{I clean them twice}. Now grate fresh ginger- garlic and apply them to the fish,  followed by dhania /coriander powder, chilli powder {option:green chilli paste} , salt, turmeric and Jeera Powder. Add a proportionally larger quantity of jeera powder{Cumin seeds powder}as Jeera cuts down the smell of raw fish even when you fry it after 4 days. Deep freeze them in small boxes {so that you can remove only a part of it and thaw , rather than doing the whole stock everyday which will only reduce the storage life}. So that when you need to use the fish for that day, keep it in room temperature for 2 hours and use the way you want.
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My Nutrition Corner

- Fish is a very good source of protein, Omega3 fatty acids
- Good for low fat diets
- Contains Vitamin Bwhich helps to reduce stress and Anxiety
- Vitamin A helps prevent arthritis, acne and bronchitis
- Calcium helps teeth and bones to keep healthy
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Ingredients:

Sheela Fish - 1/2kg {use any Fish}
Red Chilli Powder - 1tbsp
Jeera Powder - 2tbsp
Dhania Powder - 1 1/2tsp
Karuvepilai/ Curry leaves powder - 1tsp(dried and powdered)
Ginger /garlic paste - 1tbsp
Salt- to taste
Olive oil - to use {alternatively any cooking oil}
Method:

1. Mix all the ingredients with little olive oil and apply on fish.

2. Allow it to soak for 2 hrs in fridge{if you are runnign short of time, you can cook in 10 minutes but be ready to accept a comparatively insipid taste}.

3. Heat a pan and grease with olive oil. Place the fish on them. Allow to cook for 2-3 min and turn over and again allow to cook the other side.

4. Server hot with steamed rice and dal/sambhar.

Karai Kozhambu Podi- Tamil Gravy Masala

Note :

A spicy gravy Podi/Masala used to make gravy with vegetables like Brinjal,Ladiesfinger, Chick Peas etc.

I generally get this ground from the local "Atta Chakki/Flour Mill Machine" during my visit to Chennai.It stays fresh for almost a year when stored properly. Ideally I keep a good amount of the Podi, in a air tight container in my kitchen rack for regular use, while the rest stays secured in fridge sheltered in "ziplock covers"{alternatively in any air tight containers}.

For those not having access to the local Flour Mill , can grind in a food processor.But be careful not to fill them in containers soon out of the blender as the heat in the Masala/Podi will translate to mositure and dampen the Podi. This will reduce the shelf life ruin the entire effort.If I had the time I would have preferred doing them at home,as the aromaof all the fresh masala's transforming in the blender is a heavenly nostalgic experience.

From Rajis Food Blog

Ingerdients

Whole Red Chilli - 250 gms
Dhania Seeds - 500 gms
Jeera -50gms
Black pepper - 50 gms
Curry leaves ( 1 Cup)- Washed, dried and lightly dry roasted

Method

1. Dry roast all ingedients. Please roast ingredients seperatly as all of them have different heating temperature and you can land up buring dhania seeds and red chillis while waiting for blackpepper to roast.
2. Cool the roasted ingedients and grind them together in Processor /Local Flour Mill.