Oats Kanji - Summer Variant

Ingredients

• Oats - a quarter cup. 
• Water - 3 cups.
• Cumin seeds - 1/2 tsp.
• Chilly flakes - 1/2 tsp.
• Shallots - 1 crushed.
• Grated coconut - 1 tsp.
• Thick Yogurt - 1 tablespoon
• Salt - to taste.

How to make:

• Boil 3 cups of water in a pan.
• Add cumin seeds, chilly flakes, crushed shallots, grated coconut and a pinch of salt to taste.
• Leave it to boil for 2 mins until a nice aroma emancipates. 
• Now add a quarter cup of Oats and leave it to boil for 5 minutes. The mixture should not thicken too much and should have a semi loose consistency.
• Switch off the stove and allow the Kanji/Porridge to cool down.
• Now add 1 tablespoon of Yogurt and mix well to remove any lumps.
• Your summer drink is ready to serve! (my dinner during summer ☺)

food links

http://nandooskitchen.blogspot.in/2014/09/aval-sharkara-nanachathu.html?showComment=1426936852217#c8982839843569357821

http://nandooskitchen.blogspot.in/2014/05/ragi-idiyappam.html

White Wine Spritzer

White Wine Spritzer

Ingredients

• 2 Parts of White wine.
• 4 Parts of Sprite/Seven Up(or any lime flavored soft drink).
• Ice cubes
• 2 Mint leaves

How to make:

Fill the wine glass with ice cubes. Pour 2 parts of white wine and 4 parts of chilled Sprite/Seven up(preferred) or any other locally available lime flavored soft drink. Garnish with Mint leaves. your yummy white wine cocktail is ready to serve!

Kerala Aiyla Fish Curry

INGREDIENTS

1. Aiyla (Mackerel fish)      -- 1/2 Kg
2. Turmeric powder           -- 1 teaspoon
3. Chilly powder                -- 2 to 3 teaspoons
4. Coriander powder         -- 3 teaspoons
5. Coconut milk(thick)       -- 1 cup(extracted out of half a coconut)
6. Ginger                           -- 1 small piece
7. Garlic                            -- 1 big peeled and crushed
8. Onion                            -- 1 big chopped
9. Coconut oil                    -- 200ml
10. Tomatoes                      -- 2 small ones chopped
11. Curry leaves                  -- 1 twig.
12. Tamarind extract           -- 1 Lemon sized tamarind soaked in hot water for 10 minutes.
13. Aachi fish masala           -- 50 grams(Optional)

Aiyla or Mackerel fish

HOW TO PREPARE:

• Marinate 500 grams of Aiyla(cut into 2 or 3 equal pieces) with a pinch or turmeric powder, salt and chilly powder and set it aside for 1 hour.
• Pour two teaspoons of coconut oil into a kadai. fry the chopped onions till they pale brown, add crushed ginger and garlic fry for a few more minutes until the aroma of garlic emancipates. Simmer the flame of your gas stove. Add a teaspoon of chilly powder and two teaspoons of coriander powder. Fry for a minute or so till the raw smell of masala is gone. Remove the kadai from stove. Grind the whole mixture and keep the masala aside.
• Pour a teaspoon of coconut oil in a kadai. fry the chopped tomotaes till they are cooked fully.
• Add the ground masala and fry for a minute.
• Add the tamarind extract and sufficient water(1 cup).
• Add 1 teaspoon of aachi fish curry masala(optional).
• Add coconut milk and leave it to boil for 2 minutes. Add 2 - 3 curry leaves for an aromatic curry.
• Add the marinated fish to the boiling curry. Allow it to boil for 15 - 20 minutes.
• Check the salt level and add if necessary.

Tasty fish curry is now ready. It can be served with steaming hot rice or chapathis.

I cooked this curry for my mom on Mother's Day and believe me folks, she was very impressed with my culinary skills :-)