Mains

Sura Puttu- Shark fish scrambled with spices

SuraPuttu is a very popular South Indian delicacy especially in the state of Tamil Nadu. This dish is made with steamed shark fish and cooked along with onions, garlic, coconut and green chillies. The taste of this dish will surely find a special place in your heart.This is also a highly recommended dish for lactating mothers as it aids in breastmilk production.
Whatever the reason, this is such a delicious dish that must not be missed.
INGREDIENTS (serves ~4)
1. Shark ( Sura fish) – 500gms

2. Onions- 3-4 medium 

3. Garlic- 8 cloves 

4. Turmeric and salt- little while fish is boiled 

5. Coconut- 1/3 cup

6. Green chilli- 5

7. Coriander powder- 1 tsp

8. Turmeric powder- 1/2 tsp

9. Chilli powder- 1/4 tsp

10. Mustard seeds- 1 tsp

11. Ginger garlic paste- 2 tsp

12. Curry leaves- 1 spring

12. Coriander leaves- little to garnish 

13. Oil- 4 tbsp
Please watch video for recipe.

snacks

Oats Anzac biscuits- a great after school or tea-time snack

Anzac biscuits are very popular in Australia and New Zealand. It is known to have originated during world war I when the wives and the women of the soldiers pack and send to them as it stays fresh for a long time.

The ingredients used are also quite healthy like rolled oats and desiccated coconut. I drew inspiration from Donna Hays recipe. The traditional recipe uses golden syrup but I substituted it with maple syrup. It has a gorgeous crispy texture and ready in just 15 mins.

Ingredients ( makes 14 biscuits):

1. Rolled oats – 1 cup

2. Desiccated coconut-1/3 cup

3. Plain flour- 1/2 cup

4. Bicarbonate soda- 1/2 tsp

5. Maple syrup or Golden syrup- 1/3 cup

6. Sugar- a little less than 1/3 cup

7. Butter- 65 gms

8. Hot water- 1 tbsp.

Method:

1.  Preheat oven to 160C.

2. In a bowl, add rolled oats, plain flour. 

3. Melt the butter and mix with sugar.

4. Mix bicarbonate soda with 1 tbsp hot water and add to butter mixture.

5. Combine oats and butter mixture together.

6. Take small balls of mixture and flatten to round biscuit shape on a baking tray lined with baking sheet. It may not stick together well, but don’t worry after baking it will be fine.

7. Bake for 10 mins and allow to cool for another 5 mins. It will take 2 batches to finish the mixture to make ~14 biscuits.

Enjoy yummy tasting Anzac biscuits.

Mains, Starters

Meen Pollichathu- fish baked in a banana leaf

Meen Pollichathu is a traditional Kerala dish which is packed with flavours and a very heart warming dish. The uniqueness of this dish is that the fish is cooked with lots of spices wrapped in a banana leaf. The banana leaf renders an additional taste which elevates the overall taste of the dish to the next level. It is guaranteed to transport you to God’s own country in every bite.

Meen Pollichathu is very popular around restaurants in Kerala. I first had it when I visited Munnar (Kerala) for my honeymoon. I immediately fell in love with the gorgeous melting in the mouth texture of the fish. As soon as I got my hand on some fresh banana leaves here, I just had to make this favourite of mine.

Hope you enjoy making this at your home as well.

Meen Pollichathu

  • Servings: 1-2
  • Difficulty: medium
  • Print

Ingredients

  1. Fish (of your choice, used Barramundi here)- 250 gms
  2. For marinade:
    1. 1/2 tsp Chilli powder,
    2. 1/2 tsp turmeric powder, salt
  3. For masala: Onion- 2 medium Tomato- 1 Mustard seeds- 1/2 tsp Oil- 2 tsp Curry leaves- few Ginger garlic paste – 1 – 2 tbsp Chilli powder- 1 tsp Coriander powder – 1 tbsp Turmeric powder- 1 tsp Desiccated coconut- 2 tbsp
  4. Big banana leaf- 1 half

Directions

1. Preparing the masala: In a pressure cooker or pan , add little oil.

2. Splutter mustard seeds, add onions , tomato, ginger garlic paste and all the spices for the masala in point 3 of Ingredients.

3. If using pressure cooker add 1 tsp water, cover and keep it on high for 1-2 whistles and remove. Release the pressure and mix the masala into a paste using the ladle.

4. If using pan, cook it all into a thick masala consistency.

5. Separately marinate the fish with little chilli powder, turmeric powder and salt for around 15 mins.

6. Pan fry with 1 tsp oil for around 2 mins on each side of the fish. Set aside.

7. Clean and wipe the banana leaf. Show the leaf over open low flame for few seconds. This will ensure that the leaf does not break or rip while folding.

8. Spread the banana leaf. Take some prepared masala paste and spread it. Place the fish on top of the masala. Again put the remaining masala paste over the top of the fish and spread it.

9. Fold in the leaf over the coated fish on all four sides.

10. Take a pan and place this wrapped banana leaf on to it. Cover with a lid and cook for 10 mins on each side.

11. The fish will get cooked well with the masala.

12. Remove the banana leaf from the pan and slowly open it.

13. Yummy and delicious Meen Pollichathu is ready to be served. Enjoy!

Also please watch the video recipe below :

Mains

Murungai Keerai Kolambu (Drumstick leaves with Dal curry)

I miss eating so many native vegetables of India and Murungai keerai (drumstick leaves) is one of them. I was so happy to get hold of fresh drumstick leaves here in Melbourne. This keerai kozhambu is one of my favourite curry to have with steamed rice.

It is super healthy and rich in nutrition. If you are low on Iron, this is usually the recommended vegetable. It is rich in protein, vitamins and calcium.
Please find the recipe below:

Murungai Keerai Kolambu

  • Servings: 3-4
  • Difficulty: easy
  • Print

Ingredients

  1. Drumstick leaves – 1 cup
  2. Moong dal – 1/4 cup
  3. Toor dal – 1/4 cup ( you can also choose 1/2 cup toor dal and skip the moong dal)
  4. Shallots – 5 or Onion -1
  5. Tomato – 1
  6. Curry leaves – little
  7. Channa dal – 1tsp
  8. Turmeric powder – 1 tsp, Mustard seeds – 1 tsp
  9. Oil and salt as needed

Ingredients to grind into powder

Channa dal – 2 tbsp and Coconut – 2 tbsp

Please watch video for the method:

Mains

Egg with Spinach on Toast and Mango

When the weather decides to be wet and rainy, the plate can still be full of colours.

Enjoy this simple yet delicious morning breakfast and say hello to the world.

brekkie

Things you need:

  1. Bread wholemeal – 2 slices
  2. Egg – 1
  3. Spinach- few leaves
  4. Mango – 1/2 side
  5. Salt and pepper as required
  6. Butter- little for toasting
  7. Sprouts and pomegranate for garnishing-Optional

Method:

  1. Toast the bread with little butter and keep it aside.
  2. For the egg:
    1. Pour a beaten egg with little salt and pepper in a pan drizzled with oil.
    2. Add the spinach leaves over it and roll it over.
    3. Allow to cook through for a minute and remove.
  3. Cut the mango and slit it with a knife to small cubes
  4. Serve all in a plate and enjoy. Optionally garnish with some pomegranate and sprouts.
Mains

Stir Fry Veggie Wrap

Most nights I make roti or chapati at home. Almost always there are a few extra ones or extra dough which I keep in the refrigerator for later use. This recipe I created just to make use of those leftovers in an interesting way and I absolutely loved the flavours of the base spread and the veggies stuffed to make the wrap.

This recipe I would highly recommend to try and am sure you will love it.

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Stir Fry Veggie Wrap

Things you need :

  1. Roti/Any wrap – 2

For Base spread:

  1. Cooked chick peas- 1/2 cup
  2. Mint leaves- few
  3. Coriander leaves- few
  4. Paprika- 1/4 tsp
  5. Salt as needed

For Stir fry:

  1. Onion – 1/2 sliced
  2. Red pepper – 1/4 sliced
  3. Mushrooms – 3 sliced
  4. Spring onion- little
  5. Cooked cut Potato- little (Optional)
  6. Paprika-1/4 tsp
  7. Salt as needed

Please watch the video below for the method:

 

Starters

Morning Blues – Smoothie

One of my favourite go to breakfast is a simple and quick smoothie. This particular smoothie has a gorgeous purple colour which is actually my favourite colour too.

Blueberry Banana Smoothie:

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Ingredients:

  1. Blueberries-1/4 cup
  2. Ripe Banana – 1 medium
  3. Strawberries- 2 (Optional)
  4. Yogurt of choice- 1/2 cup
  5. Milk- 1/2 cup

Method:

  1. Blend all the ingredients into a thick smoothie.
  2. Add more milk if required.
  3. Serve chilled and enjoy.