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How to make Coconut Milk

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Homemade Coconut Milk is a basic recipe. We can use coconut milk in a variety of dishes.

How to make Coconut Milk

Coconut milk being used in Indian cooking is very common. No matter how good canned Coconut Milk is, it can’t even come close to the aroma and freshness of homemade fresh coconut milk.  Adding coconut milk to our food takes the taste of the dish to a different level.

Since my childhood, I have been brought up in a place that is very famous for coconut and its usage in cooking. Almost every house in my native will be having at least 5-10 coconut trees in their backyard. Whenever I leave from my native to Bangalore my mom makes sure she packs me at least 10 coconuts.

Always the Coconut used in my house for cooking is very fresh. After Coming to Bangalore only I have used canned Coconut Milk a couple of times. It was then I realized how fantastic the natural and homemade Coconut Milk used to be. Now let’s get started and prepare some fresh coconut milk from scratch 

How to Prepare Coconut Milk,

1)     Break Open a coconut and grate the coconut. Now take the grated coconut in a blender or food processor and add in 1 cup of water. Blend it to a fine paste. Now take the ground coconut from the blender and strain it using a strainer. Press the coconut in the strainer in such a way that all the coconut milk has been strained out.

2)  This is the first milk. It will be very thick. Now take the coconut shreds back to the blender and add in the remaining half cup of water and repeat the process of blending and extracting the milk. Fresh homemade coconut milk is ready

Tips to prepare Coconut Milk in home

  • The process of extracting the coconut milk can be repeated thrice .But I prefer the  coconut milk little thick so I stopped with two attempts.
  • If you are repeating to extract the coconut milk from the shredded coconut for the third time. Add in ½ cup of water, like how we did for the 2nd time.
  • The first milk usually is very thick. It’s not advisable not to boil it as it tends to curdle.
  • Coconut milk can be used in a variety of food in Indian Cooking like Curries,  Baking  and Sweets.
  • The coconut milk stays fresh for about 3-4 days when refrigerated.
homemade coconut milk

Similar Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

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Homemade Coconut Milk
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Homemade Coconut Milk

Homemade Coconut Milk is a basic recipe. We can use coconut milk in a variety of dishes.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Cooking Basics
Cuisine: Indian
Servings: 2 cups
Calories: 552kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 1 cup Freshly grated cococnut
  • 1.5 cups Water

Instructions 

  •    Break Open a coconut and grate the coconut .Now take the grated coconut in a blender or food processor and add in 1 cup of water.
  • Blend it to a fine paste. Now take the ground coconut from the blender and strain it using a strainer.
  • Press the coconut in the strainer in such a way that all the coconut milk has been strained out.
  • This is the first milk. It will be very thick. Now take the coconut shreds back to the blender and add in the remaining half cup of water and repeat the process of blending and extracting the milk. Fresh homemade coconut Milk is ready

Nutrition

Serving: 1cup | Calories: 552kcal | Carbohydrates: 13.3g | Protein: 5.5g | Fat: 57.2g | Saturated Fat: 50.7g | Sodium: 38mg | Potassium: 632mg | Fiber: 5.3g | Sugar: 8g | Calcium: 41mg | Iron: 4mg
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Apple Vanilla Milkshake

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Apple Vanilla Milkshake is a frothy thick milkshake prepared using Apple and Vanilla Ice Cream, Perfect for Holidays and Parties.

Apple Vanilla Milkshake
 
 
 
We all know about the famous saying an apple a day keeps the doctor away. But most of us may be lazy eat an apple instead drinking it as a Milkshake is much easier. Milk Shake's are a much easier version which makes our life simpler. This milk shake can be prepared in just 5 mins and no cooking effort is also involved. Just a cup of milkshake will be filling and it’s a wise way to start our busy day.
 
Method:
1)     Take an apple , peel out the skin and chop the apples  into rough cubes. Add the chopped apple cubes in a blender or Food Processor and give a rough grind.
 
   
 2) In the same blender now add in milk, Vanilla ice cream and honey or any other sweetening  agents if using and Ice cubes and blend it thoroughly till frothy.
 

 3)     Garnish with pistachios or with any sprinkles of your choice. Healthy Apple Vanilla Milkshake is ready in no time. Serve Chilled.

 

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Apple Vanilla Milkshake
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Apple Vanilla Milkshake

Apple Vanilla Milkshake is a frothy thick milkshake prepared using Apple and Vanilla Ice Cream
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American
Servings: 1
Calories: 266kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 1 Apple
  • 2 scoop Vanilla ice cream
  • ½ cup Cold Milk
  • 1 tablespoon Pistachios for garnishing
  • 1 teaspoon Honey optional
  • 3 Ice cubes Optional

Instructions 

  • Take an apple , peel out the skin and chop the apples into rough cubes. Add the chopped apple cubes in a blender or Food Processor and give a rough grind.
  • In the same blender now add in milk, Vanilla ice cream and honey or any other sweetening agents if using and Ice cubes and blend it thoroughly till frothy.
  • Garnish with pistachios or with any sprinkles of your choice. Healthy Apple Vanilla Milkshake is ready in no time. Serve Chilled.

Notes

  • You can add a pinch of Cinnamon Powder for a nice aroma. Apple and Cinnamon powder pairs really well.
  • I dint not add any sweeting agents in my milk shake as the sweetness from the apple and Vanilla ice cream was sufficient for me.
  • The milkshake is frothy by itself, adding in Ice cubes gives a creamier milkshake.
  • You can use any nuts  of your choice for garnishing.

Nutrition

Calories: 266kcal | Carbohydrates: 45.8g | Protein: 6.5g | Fat: 8.2g | Saturated Fat: 3.9g | Cholesterol: 25mg | Sodium: 106mg | Potassium: 413mg | Fiber: 6g | Sugar: 36g | Calcium: 191mg | Iron: 1mg
Tried this recipe?Mention @happietrio or tag #happietrio
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onion raita (pyaaz ka raita )

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Onion Raita is a simple but great dish that can be prepared quickly with just onion and yogurt. It pairs well with any Pulao, Biryani, Variety Rice.

Onion Raita Recipe |How to make Onion Raita

Onion Raita Recipe |How to make Onion Raita with step by step pics. Onion Raita is a simple but great dish that can be prepared quickly in no time with just onion and curd. It pairs well with any Pulao, Biryani, Variety Rice.

I usually prepare raita with onions ,but we have lot of variations that can be made and check here for more Raita Recipes.

Onion Raita Recipe |How to make Onion Raita

we love all Raita varieties. I can never have my biryani without a raita. It is a must when I prepare biryani.

Onion Raita Recipe |How to make Onion Raita

How to prepare Onion Raita

 1)  Take an onion and slice it lengthwise. After chopping it lengthwise with you hand separate them into individual strands. Likewise chop the green chilli and Coriander leaves also.
    2)  Now take thick curd in a bowl and whisk it well and .Meanwhile add the required salt to the onion and leave it for about 10mins this will help the water to release. Discard the water and add the onion to the curd otherwise the Raita may be watery.
Add Green chilli and Coriander leaves. 
 

Delicious Onion raita is now ready to be served. Add Salt just before serving or it may leave water altering the taste of the raita. Goes well with all biryani or pulao. Even tastes good with Paratha

Onion Raita Recipe |How to make Onion Raita

Tips & Variations

  • Carefully add the salt to Raita as it requires very small amount.
  • You can also add chopped carrot or cucumber to the Raita.
  • Black Salt or Roasted Jeera powder can be added to enhance the flavor of the Raita.  
  • Few pieces of crushed ginger could also be added.

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates.

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onion raita recipe, how to make onion raita | pyaaz ka raita
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onion raita (pyaaz ka raita)

 Onion Raita is a simple but great dish that can be prepared quickly in no time with just onion and curd. It pairs well with any Pulao, Biryani, Variety Rice.
Prep Time10 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: Indian
Servings: 4
Calories: 38kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 1 cup Curd
  • 2 Onion
  • Salt to taste
  • 1 Green Chilli
  • Coriander Leaves to garnish

Instructions 

  • Take an onion and slice it lengthwise. After chopping it lengthwise with you hand separate them into individual strands. Likewise chop the green chilli and Coriander leaves also.
  • Now take thick curd curd in a bowl and whisk it well and . Meanwhile add the required salt to the onion and leave it for about 10mins this will help the water to release. Discard the water and add the onion to the curd otherwise the Raita may be watery. Add Green chilli and Coriander leaves.

Notes

1)     Carefully add the salt to Raita as it requires very small amount.
2)     You can also add chopped carrot or cucumber to the Raita.
3)     Black Salt or Roasted Jeera powder can be added to enhance the flavor of the Raita.
4)     Few pieces of crushed ginger could also be added.

Nutrition

Calories: 38kcal | Carbohydrates: 6.4g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.3g | Cholesterol: 2mg | Sodium: 20mg | Potassium: 132mg | Fiber: 1.1g | Sugar: 3.9g | Calcium: 57mg
Tried this recipe?Mention @happietrio or tag #happietrio
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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Beans stir fry | Beans Poriyal

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Beans Poriyal is a yummy lunch side dish. We add a special coconut masala that brings in all the exotic taste to the beans poriyal.

Beans Poriyal

Beans Poriyal/Beans stir fry is one common side dish served with rice. The recipe calls for simple ingredients and hence this can be prepared easily in no time on a busy working day. We will also have the satisfaction of including fiber in our diet ,as Beans are rich in fiber and antioxidants. It will also help in disease prevention and keep our waistline fit.

Beans Poriyal tastes best when had with Sambar and white rice. Beans poriyal could also be prepared with carrot by adding an equal proportion of Carrot and Beans.

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What is Poriyal

Poriyal is a simple dry side dish. It usually has any vegetable and grated coconut is added as a garnish. In Karnataka, they refer to it as Palya and it is Stir Fry in English. We can use any vegetable to prepare the Stir Fry.

Beans Poriyal

Beans Poriyal is a yummy lunch side dish. It goes well with White Rice, Sambar, or any kuzhambu. We add a special coconut masala that brings in all the exotic taste to the beans poriyal. There are various ways of preparing the beans poriyal and this is my humble way.

There are times when we just add grated coconut. In that case, we add two green chilies while cooking the beans. Again the masala paste and the ingredients added varies in different regions.

Serving Suggestions:

✔ Goes well with Sambar , Rice and Appalam

✔ Can also be served with Rasam.

How to make Beans Poriyal

1) Heat a pan with 1 teaspoon of oil once it is hot add in ½ teaspoon of Mustard. Let it splutter and then add in ½ teaspoon of cumin seeds and 1 spring curry leaves

2) Next add in the chopped onions and saute till glossy.

3) Next add in the chopped ¼ kg of Beans. Saute for a min

4) Add in the required salt and ½ cup of water. Combine everything and then cover and cook the beans for 5 mins.

5) Meanwhile let's prepare the coconut paste. In a blender add in ¼ cup of grated coconut, ¼ teaspoon of Turmeric powder, 4 garlic pods, 3 shallots. ¼ teaspoon of cumin seeds and 3 dry red chilies. Adjust the chillis added as per your spice levels.

6) Now grind it to a coarse paste and keep it ready

7) Beans will be now half cooked. Keep cooking with the lid open.

8) When the beans are almost cooked add in the ground coconut masala.

9. Mix well and cook for another 2 mins and then switch off the flame. Serve hot with Rice.

Delicious Beans Poriyal is now ready to serve.

Similar Recipes:

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time.You can also follow me on Facebook, Pinterest,  Instagram, Youtube and Twitter for more updates

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Beans Poriyal
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Beans Poriyal | Beans Stir Fry

Beans Poriyal is a yummy lunch side dish. It goes perfectly well with Rice, Sambar, and Appalam.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Indian
Servings: 4
Calories: 54kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • ¼ kg Beans
  • 1 tsp Oil
  • ½ teaspoon Mustard
  • ½ teaspoon Cumin Seeds
  • 1 spring Curry LEaves
  • 1 Onion
  • Salt as needed
  • ½ cup Water

To Grind

  • ¼ cup grated coconut
  • ¼ teaspoon Turmeric Powder
  • 4 Garlic
  • 3 Shallots or Small onions
  • 3 Dry Red Chilli
  • ¼ teaspoon Cumin Seeds

Instructions 

  • Heat a pan with 1 teaspoon of oil once it is hot add in ½ teaspoon of Mustard. Let it splutter and then add in ½ teaspoon of cumin seeds and 1 spring curry leaves
  • Next add in the chopped onions and saute till glossy.
  • Next add in the chopped ¼ kg of Beans. Saute for a min
  • Add in the required salt and ½ cup of water. Combine everything and then cover and cook the beans for 5 mins.
  • Meanwhile let's prepare the coconut paste. In a blender add in ¼ cup of grated coconut, ¼ teaspoon of Turmeric powder, 4 garlic pods, 3 shallots. ¼ teaspoon of cumin seeds and 3 dry red chilies. Adjust the chillis added as per your spice levels.
  • Now grind it to a coarse paste and keep it ready
  • Beans will be now half cooked. Keep cooking with the lid open.
  • When the beans are almost cooked add in the ground coconut masala.
  • Mix well and cook for another 2 mins and then switch off the flame. Serve hot with Rice.

Notes

  • Goes very well with Sambar, Rice and Appalam.
  • Don’t overcook the bean as it may take away the nutrients, so keep a check while adding water to the beans.

Nutrition

Serving: 1portion | Calories: 54kcal | Carbohydrates: 6.3g | Protein: 1.2g | Fat: 3.1g | Saturated Fat: 1.6g | Sodium: 4mg | Potassium: 115mg | Fiber: 1.4g | Sugar: 1.5g | Calcium: 21mg | Iron: 1mg
Tried this recipe?Mention @happietrio or tag #happietrio
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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Restaurant style Paneer butter Masala

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Paneer Butter Masala is one of the famous dishes found in India. Paneer cubes are cooked in a onion tomato based gravy with cream and butter.

Paneer Butter Masala Recipe | How to prepare Restaurant style Paneer butter Masala

Paneer Butter Masala is one of the famous dishes found in India. One cannot find a North Indian restaurant without Panner Butter Masala on its menu. The below recipe is the easiest Panner Butter Masala recipe.

It can be prepared in under 30 minutes. So when you have unannounced guests at your home,  you can make this dish and impress them. You can play the role of a perfect host without breaking a sweat. Come on, let's do this!!! {Pics Updated}

Paneer Butter Masala Recipe | How to prepare Restaurant style Paneer butter Masala

How to prepare Paneer Butter Masala

 
1. Take a heavy bottomed kadai and add 2 tablespoon of butter on it.(Keep the stove in low flame.)

2. Allow the butter to melt and give the kadai a slight swirl so that the butter spreads evenly.

 

3. Now add the chopped onions to it. Stir it well in the butter till it becomes slightly golden.

4. Next add the chopped tomatoes to it. Stir it well till the tomatoes goes soft.

 

5. Stir well in low flame till you see the butter coming out from the mixture. Now add turmeric powder(½tsp), chilli powder(1tsp), garam masala(1 tsp), corriander powder(1tsp) mix the contents well. After 2 minutes switch off the stove and allow the contents to cool.

 

6. Once the contents are considerably cooled, take a blender add the cashews and the now cooled contents to it and blend it to a fine paste.

6. Heat the kadai. Keep it in low flame and add the remaining butter to it.

7. Once the butter melts add the cardamoms, bay leaf, cinnamon, cloves to it and slightly roast them.

8. Now take a sieve and strain the paste slowly into the kadai by adding water from the blender. Panner Butter Masala is a generally a thick gravy hence be careful while you use water to strain it.(If you are bit unsure about straining directly over stove, take another vessel do the straining slowly by adding water till you get a thick puree).

9. Now add the remaining masalas(Chilli powder, corriander powder and garam masala) and salt. Stir well and taste it. If you feel the need to add  masalas and salt do it little by little till it suits your taste.

 

 10. Stir well. Now add the panner to it and allow the curry to boil.

11.Crush a few kasuri methi leaves and add them to the curry(Kasuri methi is optional but adding it gives an additional flavour to the curry.)Add Red food colour in this stage if adding.

12. Switch off the stove. Add 1 teaspoon of freah cream to it and stir well.(Freah cream is also optional you can skip it if you don't have it ready.) and Panner Butter Masala is ready!!!

13. Serve it hot with Roti , Naan or any Indian Breads and enjoy your meal.

Paneer Butter Masala Recipe | How to prepare Restaurant style Paneer butter Masala

Paneer Butter Masala Recipe | How to prepare Restaurant style Paneer butter Masala

Similar Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram,Youtube and Twitter for more updates

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Paneer Butter Masala Recipe | How to prepare Restaurant style Paneer butter Masala
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5 from 1 vote

Restaurant style Paneer butter Masala

Paneer Butter Masala is one of the famous dishes found in India. Paneer cubes are cooked in a onion tomato based gravy with cream and butter.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indian
Servings: 5
Calories: 143kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 2 tablespoon Butter
  • 1 cup Chopped Onions
  • 1 cup Chopped Tomato
  • 15 Cashews
  • 2 Cardamom
  • 1 Bay Leaf
  • 2 Cloves
  • 1 inch Cinnamon
  • Salt as needed
  • 2 teaspoon Chilli Powder
  • ½ teaspoon Turmeric Powder
  • 2 teaspoon Coriander Powder
  • 1 teaspoon Garam Masala
  • 150 gm Panner
  • 1 teaspoon Kasuri Methi
  • ⅓ cup Fresh Cream
  • Red Food Colour a pinch optional

Instructions 

  •  Take a heavy bottomed kadai and add 2 tablespoon of butter on it.(Keep the stove in low flame.)
  • Allow the butter to melt and give the kadai a slight swirl so that the butter spreads evenly.
  • Now add the chopped onions to it. Stir it well in the butter till it becomes slightly golden.
  • Next add the chopped tomatoes to it. Stir it well till the tomatoes goes soft.
  • Stir well in low flame till you see the butter coming out from the mixture. Now add turmeric powder(½tsp), chilli powder(1tsp), garam masala(1 tsp), corriander powder(1tsp) mix the contents well. After 2 minutes switch off the stove and allow the contents to cool.
  • Once the contents are considerably cooled, take a blender add the cashews and the now cooled contents to it and blend it to a fine paste.
  • Heat the kadai. Keep it in low flame and add the remaining butter to it.
  • Once the butter melts add the cardamoms, bay leaf, cinnamon, cloves to it and slightly roast them.
  •  Now take a sieve and strain the paste slowly into the kadai by adding water from the blender. Panner Butter Masala is a generally a thick gravy hence be careful while you use water to strain it.(If you are bit unsure about straining directly over stove, take another vessel do the straining slowly by adding water till you get a thick puree).
  • . Now add the remaining masalas(Chilli powder, corriander powder and garam masala) and salt. Stir well and taste it. If you feel the need to add  masalas and salt do it little by little till it suits your taste.
  • Stir well. Now add the panner to it and allow the curry to boil.
  • Crush a few kasuri methi leaves and add them to the curry(Kasuri methi is optional but adding it gives an additional flavour to the curry.)Add Red food colour in this stage if adding.
  • Switch off the stove. Add 1 teaspoon of freah cream to it and stir well.(Freah cream is also optional you can skip it if you don't have it ready.) and Panner Butter Masala is ready!!!
  •  Serve it hot with Roti , Naan or any Indian Breads and enjoy your meal.

Nutrition

Calories: 143kcal | Carbohydrates: 9.6g | Protein: 4.9g | Fat: 10.6g | Saturated Fat: 4.5g | Cholesterol: 17mg | Sodium: 87mg | Potassium: 379mg | Fiber: 3.3g | Sugar: 2.7g | Calcium: 95mg | Iron: 2mg
Tried this recipe?Mention @happietrio or tag #happietrio
Subscribe to my Channelclick for more videos

Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Curry Leaves Kulambu

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Curry Leaves Kulambu is prepared with plenty of fresh curry leaves blended to a paste along with garlic and cooked to perfection.

Curry Leaves Kuzhambu

Curry Leaves are always a part of daily cooking in the Indian kitchen. We never use them as the main ingredient mostly. We tend to discard curry leaves in our food at times. I saw this recipe in chef Venkatesh bhat’s cookery show. From that day onwards I always wanted to try this recipe and did it finally.

Curry Leaves Kuzhambu

This kuzhambu is packed with tons of flavor. It has curry leaves and garlic both are the perfect combinations of flavor and health too. Garlic is very good for digestion and curry leaves are very good for hair. So come on ladies let’s give it a try !!

Tastes best when served with white rice and any spicy fries.

How to prepare Curry Leaves Kuzhambu

   1)     In a kadai add in a teaspoon of oil and saute the Curry leaves. Once they come to a shiny texture remove it and cool down
     2)In the same kadai sort the ½ cup garlic saute for 2 mins and remove to a plate.

3)Now take the Curry leaves and Garlic to a blender and make it into a fine puree by adding a little water.

      4)  Take a kadai and add oil once the oil gets hot add in the jeera seeds and red chilli and add in onion and fry till they get transparent.
5)Add in the chopped tomato and cook till they become mushy.
6) Add in the Salt.
7) Add in the Turmeric powder and chilli powder.
8) Soak tamarind in water for about 15 mins and extract the tamarind water .Add in tamarind water.
9) Wait till the water boils.
10) Now add in the ground curry leaves and garlic paste.
11) Simmer and cook till the kulambu consistency is reached.
 

Tasty and healthy Karuvepilai Kulambu or Curry Leaves kuzhambu is easy to enjoy with hot rice.

Curry Leaves Kuzhambu

Tips & Variations

  • The actual recipe calls for deep frying the garlic and curry leaves. But I have just tossed it with a teaspoon of oil .You can also deep fry it.
  • The proportion of garlic and curry leaves can be altered as per your choice.

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram,Youtube and Twitter for more updates

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Curry Leaves Kulambu
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5 from 1 vote

Curry Leaves Kulambu

Curry Leaves Kulambu is prepared with plenty of fresh curry leaves blnded to a paste along with garlic and cooked to perfection with other spices.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Kuzhambu
Cuisine: Indian
Servings: 5
Calories: 67kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 1 cup Curry Leaves tightly packed
  • ½ cup Garlic
  • 1 Onion
  • 2 Tomato
  • 1 teaspoon Red chilli powder
  • ¼ teaspoon Turmeric powder
  • Tamarind lemon sized ball
  • Water as needed

To Temper

  • 1 tablespoon Oil
  • 1 teaspoon Cumin seeds
  • 3 Red chilli
  • 5 clove Garlic

Instructions 

  • In a pan add in a teaspoon of oil and saute the Curry leaves. Once they come to a shiny texture remove it and cool down. In the same pan saute the ½ cup garlic for 5 mins and remove to a plate.Allow it to cool down
  • In a Now take the Curry leaves and Garlic to a blender and make it into a fine puree by adding a small amount of water.
  • In the same pan and add oil once the oil becomes hot add in the jeera seeds and red chilli and add in onion and fry till they get transparent.
  • Add in the chopped tomato and cook till they become mushy and then add in the required Salt. Add in the turmeric powder and chilli powder.
  • Soak tamarind in water for about 15 mins and extract the tamarind water. Add in tamarind water. Cook till everything comes to a boil.
  • And then add in the ground curry leaves garlic paste. Mix well.
  • Simmer and cook till the Kuzhamabu consistency is reached.

Notes

  • Goes well with rice and fryms.
  • Use Gingelly oil for cooking the kulambu .
  • Sambar powder can also be used in place of chilli powder it tastes good!

Nutrition

Calories: 67kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3.1g | Saturated Fat: 0.4g | Sodium: 16mg | Potassium: 286mg | Fiber: 1.9g | Sugar: 2.4g | Calcium: 50mg | Iron: 1mg
Tried this recipe?Mention @happietrio or tag #happietrio
Subscribe to my Channelclick for more videos

Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Hot Crispy Coastal Fish Fry

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Indulge in the mouthwatering Crispy Fish Fry, a staple delight from India's coastal cuisine. Made with simple, yet flavorful ingredients, each bite offers a crunch that unveils the succulent flavors of freshly caught fish, seasoned to perfection.

Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer recipes.

crispy fish fry

Fish Fry is a very common recipe found throughout India, more specifically in the coastal areas. Since I hail from one of the coastal areas in Tamil Nadu, Fish Fry is a very common item found in our family meal.

I don't like the Fish fries that are served in hotels as I feel there is always something lacking in it.

This recipe is from my mother which we have followed through generations. It is a very simple recipe, you can do it effortlessly. Good Luck!!!

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About Fish Fry

A traditional fish fry is a delightful treat that's both comforting and satisfying, especially when surrounded by family and friends. Below is a simple recipe to help you host the perfect fish fry.

Ingredients

Fish - I am using Pomfret slices. We can use any fish as you prefer

Oil - Coconut oil is the best preferred oil for fish fry. It gives the best taste. If you do not prefer ,use any cooking oil as you prefer.

Spice Powders - Using the basic Indian spice powders. I am using turmeric powder, chili powder along with pepper powder and salt.

Crispy Fish Fry

How to make Crispy Fish Fry

1.Make a thin paste of the marination ingredients by adding little water or Oil.

2. After 45 minutes, Heat a frying pan in low flame.

3. add 2 tablespoon of oil

4. Wait for the oil to heat up and start adding the well marinated fish one by one. Make sure the fish do not touch each other

5. Wait for 5-6 minutes then flip the pieces and let the other side fry for another 5 minutes. Cook in a medium flame.

6. Once the fish is cooked. Remove the fried fish from pan. Place the fish pieces gently in a tray or bowl lined with tissues so that all the excess oil is absorbed. Wait for 2 minutes and your  hot, crispy fish fry is ready to serve.

Crispy Fish Fry

Tips & Notes

Marination is the Key : Proper and even marinating of the fish is the first and foremost step of this recipe. If you aim for the vibrant red hue often seen in hotel-style fish fries, you might be tempted to use store-bought fish fry masala. However, I highly recommend opting for homemade marinades wherever possible.

Typically, I let the fish marinate for about 1 hour to enhance the flavor deeply, though marinating for at least 30 minutes is sufficient if you're short on time.

Fry in Batches : When it comes to frying, we usually do it in batches. After frying 2-3 batches, if you notice the oil levels decreasing, feel free to add more. It's important to add oil gradually as needed, ensuring that each batch is as crispy and delicious as the last.

Serving Suggestions

Fish fry goes well with rice and any curry. Preferably sambar or fish curry.

Storing Options

Fish fry tastes best only when served hot. So do not recommend freezing or storing. However you can still store marinated un cooked fish in freezer for a week.

More Fish Fry Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

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crispy fish fry
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5 from 1 vote

Crispy Fish Fry

Crispy Fish fry is easily an favorite Indian Food. It is very popular in the coastal regions of India. It tastes delicious with simple ingredients.
Prep Time5 minutes
Cook Time10 minutes
Marination Time1 hour
Total Time1 hour 15 minutes
Course: Appetizer
Cuisine: Indian
Servings: 10 slices
Calories: 74kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Equipment

  • Large frying pan or deep fryer
  • Mixing Bowl
  • Slotted spoon or tongs
  • Paper towels
  • Large frying pan or deep fryer
  • Mixing Bowl
  • Slotted spoon or tongs
  • Paper towels

Ingredients

  • 10 pieces Fish I am using Pomfret slices
  • 2 tablespoon Oil

For Marinating

  • 3 teaspoon Chilli Powder
  • 1 teaspoon Turmeric Powder
  • ½ teaspoon Pepper Powder
  • ½ teaspoon Salt

Instructions 

  • Make a thin paste of the marination ingredients by adding little water or Oil.
  • After 45 minutes, Heat a frying pan in low flame.
  • add 2 tablespoon of oil
  • Wait for the oil to heat up and start adding the well marinated fish one by one. Make sure the fish do not touch each other
  • Wait for 5-6 minutes then flip the pieces and let the other side fry for another 5 minutes. Cook in a medium flame.
  • Once the fish is cooked. Remove the fried fish from pan. Place the fish pieces gently in a tray or bowl lined with tissues so that all the excess oil is absorbed. Wait for 2 minutes and your  hot, crispy fish fry is ready to serve.

Notes

Tips & Notes
Proper and even marinating of the fish is the first and foremost step of this recipe
If you prefer the red-coloured fish fries served in hotels you can use store bought fish fry masala . But I highly recommend not adding.
I usually marinate the fish for 1 hour. Try to marinate at least for 30 mins.
We usually fry fish in batches . After 2-3 batches of fish if you find the oil is low you can add it later. Always add oil little by little as you need
Serving Suggestions
Fish fry goes well with rice and any curry. Preferably sambar or fish curry.
Storing Options
Fish fry tastes best only when served hot. So do not recommend freezing or storing. However you can still store marinated un cooked fish in freezer for a week.

Nutrition

Serving: 1slice | Calories: 74kcal | Carbohydrates: 0.8g | Protein: 8.3g | Fat: 4g | Saturated Fat: 0.6g | Cholesterol: 14mg | Sodium: 704mg | Potassium: 87mg | Fiber: 0.5g | Calcium: 6mg
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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Ginger Cardamom Tea | Tea Recipe

By 2 Comments

Ginger Cardamom tea has tonnes of flavor packed from the Ginger and Cardamom . It is perfect for the evenings with some munch on.

My idea of an ideal evening will be a cup of Strong Ginger Cardamon Tea with some hot Pakoras. Come let's brew some hot tea right here.

Ginger Cardamom Tea

Ginger Cardamom Tea  with step by step pictures. Most of us begin our day with a cup of  Tea. Ginger Cardamom tea has tonnes of flavor packed from the Ginger and Elachi. Ginger gives the tea a strong flavor and Elachi gives a nice aroma, which is a perfect way to start our day.
Back in the graduation days there use to be a huge fan following for our canteen adrak wali chai (ginger tea) and elaichi chai (cardamom tea). And the tradition continues even today for me. A day never ends for me without this cup of hot Tea.

Instead of the plain tea, give this flavored tea a try, and now let's see how to prepare this delicious tea.

Ginger Cardamom Tea

How to make Ginger Cardamom Tea

Wash and peel the ginger skin. Roughly Chop Ginger and crush the chopped ginger and cardamom in a mortar and pestle. or crush coarsely in a blender

In a saucepan add milk , wait till it comes to a boil.

Next add 2 teaspoon of crushed ginger and cardamom .

Add Tea powder and required sugar. Simmer the flame and let it cook in a low flame for 5-8 mins.

After 8 mins switch off the flame and filter the tea in a strainer. Enjoy Ginger Cardamon Tea in your favorite cup. Serve hot

Enjoy Ginger Cardamon Tea in your favorite cuppa. Serve hot 🙂

Ginger Cardamom Tea

More tea recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time . You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

📖 Recipe

Ginger Cardamom Tea
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5 from 1 vote

Ginger Cardamom Tea

Ginger Cardamom tea has tonnes of flavor packed from the Ginger and Cardamom . It is perfect for the evenings with some munch on.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Drinks
Cuisine: Indian
Servings: 2
Calories: 251kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Equipment

  • Sauce pan
  • Sauce pan

Ingredients

  • 2 cups Milk
  • 2 teaspoon Crushed Ginger
  • 3 Cardamom pods
  • 3 teaspoon Sugar or as needed to taste
  • 2 teaspoon Tea Powder

Instructions 

  • Wash and peel the ginger skin. Roughly Chop Ginger and crush the chopped ginger and cardamom in a mortar and pestle. or crush coarsely in a blender
  • In a saucepan add milk , wait till it comes to a boil.
  • Next add 2 teaspoon of crushed ginger and cardamom .
  • Add Tea powder and required sugar. Simmer the flame and let it cook in a low flame for 5-8 mins.
  • After 8 mins switch off the flame and filter the tea in a strainer. Enjoy Ginger Cardamon Tea in your favorite cup. Serve hot

Notes

Serve hot.
Perfect for the evening.

Nutrition

Serving: 1cup | Calories: 251kcal | Carbohydrates: 25.15g | Protein: 16.18g | Fat: 9.69g | Saturated Fat: 6.142g | Polyunsaturated Fat: 0.362g | Monounsaturated Fat: 2.739g | Trans Fat: 0.415g | Cholesterol: 39mg | Sodium: 203mg | Potassium: 702mg | Fiber: 0.1g | Sugar: 25.74g | Vitamin A: 927IU | Vitamin C: 1.2mg | Calcium: 587mg | Iron: 0.12mg
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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Bittergourd Puli Kulambu

By Leave a Comment

Bittergourd Puli Kulambu is a tasty alternative to those who wish to include bitter gourd in their food. Goes well with Rice.

Bittergourd Puli Kulambu | Bittergourd Kuzhambu | Pavakkai Kuzhambu

 

Bittergourd Puli Kulambu recipe with step by step pics. Bitter gourd (pavakkai ) is one vegetable that most of us hate due to its bitterness. However, this vegetable has high medicinal values. It is very good for diabetes and cholesterol.

Bittergourd Puli Kulambu is a tasty alternative to those who wish to include bitter gourd in their food. I am not a great fan of bitter gourd but this puli kulambu is my forte. The tamarind juice added to this kulambu reduces the bitterness. Always use fresh bitter gourd while preparing curry.

Bittergourd Puli Kulambu | Bittergourd Kuzhambu | Pavakkai Kuzhambu

How to prepare Bittergourd Puli Kuzhambu, Pictorial:

1.In a pan add in water, Turmeric powder, salt, and bitter gourd. Cook until the bitter gourd is half cooked. Drain and set aside.

2.In a kadai add in oil. once it's hot add in Mustard, Jeera, and Fenugreek. Let it splutter and then add in the curry leaves and chopped shallots and fry for about 3 mins in medium flame.

3. Next, add in the tomatoes and cook till it is soft and leaves oil.

4. Next, add in the half cooked bitter gourd to the kadai and fry for a min. and then add Chilli powder, Sambar powder, Turmeric powder, and salt and fry for about a min. . Check for salt and add as the bitter gourd is already cooked by adding salt.

5. Add in the tamarind juice extracted from the tamarind pulp. Cook for a min and then add in the Jaggery powder and mix well. Continue cooking until the kuzhambu thickens and leaves oil. Switch off the flame when it reaches the desired consistency.

Bittergourd Puli Kulambu | Bittergourd Kuzhambu | Pavakkai Kuzhambu

Similar Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

📖 Recipe

Bittergourd Puli Kulambu
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5 from 2 votes

Bittergourd Puli Kulambu

Bitter gourd puli kulambu is a tasty alternate to those wish to include bitter gourd in their food.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Kuzhambu
Cuisine: Indian
Servings: 4
Calories: 125kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 2 Bitter Gourd chopped into small pieces
  • 10 Shallots | Small Onion
  • 2 Tomato meduim sized
  • 1 tablespoon Sambar Powder
  • ½ teaspoon Red chilli powder
  • ½ teaspoon Turmeric powder
  • Salt as needed
  • Tamarind lemon sized ball
  • Water as needed
  • 1 teaspoon Jaggery
  • 2 tablespoon Sesame Oil
  • 1 teaspoon Mustard seeds
  • Fenugreek Seeds a pinch
  • 1 teaspoon Cumin Seeds
  • 1 spring Curry leaves

To Cook Bitter gourd

  • 1 cup Water
  • ¼ teaspoon Salt
  • ¼ teaspoon Turmeric powder

Instructions 

  • In a pan add in water, Turmeric powder, salt, and bitter gourd. Cook until the bitter gourd is half cooked. Drain and set aside.
  • In a kadai add in oil. once it's hot add in Mustard, Jeera, and Fenugreek. Let it splutter and then add in the curry leaves and chopped shallots and fry for about 3 mins in medium flame.
  • Next, add in the tomatoes and cook till it is soft and leaves oil.
  • Next, add in the half cooked bitter gourd to the kadai and fry for a min. and then add Chilli powder, Sambar powder, Turmeric powder, and Salt and fry for about a min. . Check for salt and add as the bitter gourd is already cooked by adding salt.
  • Add in the tamarind juice extracted from the tamarind pulp. Cook for a min and then add in the Jaggery powder and mix well. Continue cooking until the kuzhambu thickens and leaves oil. Switch off the flame when it reaches the desired consistency.

Notes

  • Cook in Sesame oil , Add more oil if required.
  • Goes well with Rice.

Nutrition

Calories: 125kcal | Carbohydrates: 16.5g | Protein: 1.4g | Fat: 6.2g | Saturated Fat: 0.7g | Sodium: 694mg | Potassium: 610mg | Fiber: 0.4g | Sugar: 13.8g | Calcium: 11mg
Tried this recipe?Mention @happietrio or tag #happietrio
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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

This post is originally from 2016 . It is now updated with new pictures , details and recipe card.

Banana Bread

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Easy to make moist delicious banana bread is one of the best snacks to bake if you have some good overripe banana. This is one of the tried, tested, and best recipes of mine.

Banana Bread Recipe | How to make banana bread with Step by step photos. Banana bread is a type of bread that is made with mashed banana. This recipe calls for buttermilk, which makes the banana bread super soft and gives a soft porous texture. Traditional bread recipe calls for Yeast.

However, in this recipe, I am not using yeast. This is the first bake which I did for this New Year and everyone at home loved this Banana Bread. The banana used in this recipe calls for the over-ripe ones. Hence this is a brilliant way how to use an overripe Banana.

In this banana bread, I have not added any nuts, But any nuts of your choice could be added or chocolate chips can be added to make the bread even more rich and tasty.

Ingredients for Banana Cake:

Banana – Always use overripe bananas for the banana bread. Banana not only helps in the sweetness but also in the texture of the bread.

Flour – We may use half and half wheat and maida or fully maida as you prefer.

Butter Milk – Buttermilk helps in the soft and porous texture of the banana bread.

Baking soda – Baking soda helps in the texture of the bread. And hence don’t skip it.

Oil – Oil is the main wet ingredient and hence we can use any flavorless oil. I am using coconut oil for the bread.

Eggs - Eggs again are for the airy and light bread.

Sugar - I am using both White Sugar and Brown Sugar combinations. You may use either one or as you prefer. Brown sugar gives a beautiful golden color to the brand and I recommend adding it.

How to Prepare Banana Bread, Pictorial

1.In a large bowl add in the ripe banana and mash well without any lumps and set them aside.

add in the ripe banana and mash well without any lumps

2. In another large bowl crack open the eggs,

Break open eggs

3. Add in ⅓ cup buttermilk

Add in buttermilk

4. Add in ½ cup vegetable oil. I am using coconut Oil.

Add in coconut oil

5. Whisk really well until all the ingredients are combined well. 

Combine everything

6. Now add in ½ cup white sugar and 1 cup brown sugar and combine everything together until they are dissolved (You may also use powdered white sugar).

Add in Sugar

 7. Now add in 1 teaspoon of vanilla essence. Add in the mashed banana along with the wet ingredients.

Add Mashed banana

8. In a large bowl sieve in the Maida, baking soda, and salt. Sieve it twice or thrice, this ensures an even mixture of the dry ingredients.  Along with the wet ingredients add in the sieved flour mixture

Add in the wet ingredients

9. Fold gently until all the ingredients are mixed evenly. Don’t over mix.

Banana bread batter is ready

10.  Pour the batter into the prepared loaf pan. I usually apply butter dust with flour and then place a parchment paper.

Bake the banana bread

11. Preheat the oven at 180 deg C for 10 mins and then Bake at 180 deg C for about an hour or bake till a toothpick comes out clean when inserted. Allow it to cool completely and then slice the bread.

Banana Bread

Similar Recipes:

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

📖 Recipe

Banana Bread
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5 from 3 votes

Banana Bread

Banana bread is a type of bread that is made with mashed banana. This recipe calls for the buttermilk, which makes the banana bread super soft and gives the soft pours texture. 
Prep Time15 minutes
Baking Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast
Cuisine: American
Servings: 1 Loaf
Calories: 353kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 1¾ cup All-purpose flour
  • 2 or 3 Banana Around 1 cup mashed banana
  • 2 Egg
  • ⅓ cup Buttermilk
  • ½ cup Vegetable oil
  • 1 cup Brown Sugar
  • ½ cup White sugar
  • 1 teaspoon Vanilla essence
  • ½ teaspoon Salt
  • 1 teaspoon Baking soda

Instructions 

  • In a large bowl add in the ripe banana and mash well without any lumps and set them aside.
  • In another large bowl crack open the eggs,
  • Add in ⅓ cup buttermilk
  • Add in ½ cup vegetable oil. I am using coconut oil.
  • Whisk really well until all the ingredients are combined well.
  • Now add in ½ cup white sugar and 1 cup brown sugar and combine everything together until they are dissolved (You may also use powdered white sugar).
  • Now add in 1 teaspoon of vanilla essence. Add in the mashed banana along with the wet ingredients.
  • In a large bowl sieve in the Maida, baking soda, and salt. Sieve it twice or thrice, this ensures an even mixture of the dry ingredients. Along with the wet ingredients add in the sieved flour mixture
  • Fold gently until all the ingredients are mixed evenly. Don’t over mix.
  • Pour the batter into the prepared loaf pan. I usually apply butter dust with flour and then place a parchment paper.
  • Preheat the oven at 180 deg C for 10 mins and then Bake at 180 deg C for about an hour or bake till a toothpick comes out clean when inserted. Allow it to cool completely and then slice the bread.

Notes

  •      Perfect for an evening snack
  •  Tastes best when served with a cup of chai
  •  Cool the bread completely before you slice down into pieces
  •  Tastes best the next day of baking
  •  I used a 9 x 5 inch loaf pan
  •  You can use the same recipe for making banana muffins too.

Nutrition

Calories: 353kcal | Carbohydrates: 63.5g | Protein: 5.1g | Fat: 9.5g | Saturated Fat: 2.1g | Cholesterol: 47mg | Sodium: 384mg | Potassium: 212mg | Fiber: 1.6g | Sugar: 39.4g | Calcium: 43mg | Iron: 2mg
Tried this recipe?Mention @happietrio or tag #happietrio
Subscribe to my Channelclick for more videos

Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.