J2, my second son, had a dental checkup yesterday. The dentist said that his baby tooth in front had to come off , since the permanent tooth had started coming out from under that. So if we didn't remove the baby tooth, it would be growing lopsided...
So off it came, in under a minute, and since it was already wobbling a bit, J2 did'nt kick up a big fuss...my, he sure is growing up!!
He was peeved only about one thing..".Umma, that was my favorite tooth!!"
"what?you have a favorite tooth?for what reason?"
"well...I used to play with that tooth whenever i got bored..flicking it back and forth..it used to provide me with loads of entertainment....."......
Children!!
I thought I'd share a typical spicy mallu fish curry recipe today with you all...
which is also J2's favorite curry too!!
NAADAN MALLU FISH CURRY
Ingredients
Fish ( cubed)
(salmon or pomfret) 250 gms
Dried red chillies 15
Or Red chilli powder 3 tbsp
Turmeric powder 1 tbsp
Salt to taste
Mustard seeds 1 tsp
fenugreek seeds 1 tsp
Curry leaves a stalk
Shallots or onions
sliced thin 100 gms
Tomato chopped 1 large
Green chilly slit 2 or 3
Kodampuli 1 or 2 pieces
(kodampuli is kokam or dry mangosteen..)
Coconut oil 4-5 tbsps
ginger crushed 1 tbsp
Method
1. Take a pan (preferably earthenware, or clay) and heat.
2. Pour oil, add mustard and fenugreek seeds. When it starts spluttering, add curry leaves.
3. Add onions, green chillies,and ginger. Saute well.
4. When onions are wilted,add tomato slices, and saute again for 2 minutes.
5. Grind together the red chilly, turmeric powder and a few fenugreek seeds and mustard seeds.along with 1 tbsp water. (this step is optional..but if you do grind, it will increase the flavour of the curry and make it thicker)
6. Add the ground masala to the pan, mix well, and add the fish pieces and the kodampuli.
7. Cover, and boil till the fish is cooked, and the curry is not too watery.
8. Serve hot with rice, or puttu , or appams.
Tip:
If you pour one tsp of coconut oil onto the curry just before serving(when steaming hot) that would increase the flavour even more.
Almost every Friday, we have an informal get together at my husband's ancestral home.
For most muslims, Friday is the big day when believers gather to hear a sermon and particapate in group prayer. Friday prayer is obligatory on every man who is adult, healthy, and free .
Since the mosque is just opposite my in-laws' place, it has been our habit to drop in there, while the men go to pray. We have lunch there..and since all of us co-sisters are big on cooking, we tend to bring along something special to share..like potluck.
Tomorrow is Friday again, so , i thought of making dessert and taking it along.(I have a sweet tooth..so I automatically think of dessert first!) I am making my favorite dessert..Dark Fantasy Pudding.I did this for the cooking class also..and you should have heard the mmms and aaahs...after they all got a look and taste of this easy pudding!DARK FANTASY PUDDINGIngredientsSunfeast dark fantasy biscuitsor Oreo cream biscuits 1 packet(200 gm)
China grass 1 packet(10 gms)
Milk 2 cups
Fresh cream 1 cup
Condensed milk 1 tin(400 gms)
Vanilla essence 1 tsp
Choclate shavings to decorate
Method
1. Put the biscuits in a mixie and crush till finely powdered.
2. Press down into a pie dish and keep in fridge to set.
3. Shred chinagrass into strips and soak in 1 cup of milk. Keep aside.
4. Put the rest of milk, cream, essence, condensed milk into a blender and mix well .
5. Take a saucepan, and heat the soaked chinagrass(along with the milk). Stir well, till it is fully dissolved in the milk.
6. When this is slightly cool, add to the blender, and mix again.
(don't add this when hot, or else, the whole mix will curdle)
7. Take the pie dish out of the fridge. The base will be nice and hard now.
8. Pour the milk mixture gently onto the base, and keep in fridge again to set.
9. Garnish with choclate shaviongs and serve cold.
TIP
If you want to cut and serve this pie ;then substitute milk for the fresh cream.
You could also take the easy way out. Defrost a vanilla icecream, pour onto the base, then freeze. For added effect, drizzle boiling hot choclate sauce over it once it sets, then swirl with a fork for a marbled effect. Chill and serve .
