Tilapia Baked in Foil Packets

Overview
Fish fillet baked this way makes a very easy and healthy dinner when accompanied by any vegetable of your choice. Any fish fillet can be baked this way especially Tilapia or Flounder. I made this with Tilapia fillet. Chopped cherry tomatoes mixed with garlic, red onions, green chilly, cilantro salt and olive oil are placed on top of the fillet and baked in a foil packet. The packets should be made air tight and the steam cooks the fish.

Making Tilapia Foil packets

Baked Tilapia

Ingredients
Tilapia Fillet - 4
Garlic finely minced - 3 cloves
Red Onion - 1/2 of one large finely chopped
Cherry tomatoes - 1 cup finely chopped
Olive oil  - 2 -3 tablespoons
Cilantro - 2 tablespoons
Green chilly  -1 finely chopped(optional)
Salt to taste

Steps
1.   Heat oven to 450 F

2. Wash and dry your fish fillet. If using frozen make sure the fish is thawed.

3. Mix all the finely chopped ingredients  - cherry tomatoes, red onions, green chilly, garlic, cilantro with olive oil and salt.

4. Place each fillet at the center on the foil Place the topping length wise on each fillet close the foil air tight and make a packet.

5. Place all the packets on a aluminium tray and bake in the 450 F oven for about 20 minutes.

Let it sit for about 5 minutes remove from foil and serve with any vegetables of your choice.

Kappa Poottu

Overview
Kappa or Tapioca roots are very common in Kerala.  Fresh Tapioca root grated and made into poottu this way is a delicious treat. This poottu is usually accompanied by fish or meat curries. I got a chance to make this poottu with my mother in my recent visit to India. Layers of steamed hot fresh grated tapioca, each layer separated by fresh grated coconut makes this a mouth watering breakfast. Make sure you serve this steaming hot so prepare this just before serving.

Kappa Poottu

Ingredients
Two large Kappa( tapioca roots)
Rice flour 2 - 3 tablespoons
Fresh grated coconut - 1 cup
Salt to taste

Steps
1. Peel the kappa wash and grate it . Put the grated Kappa in plenty of water. Wash it 2 or 3 times till lot of the cloudy starch is removed.

2. Squeeze out the water from the Kappa. Mix with  2 -3 tablespoons of rice flour with the kappa. Add salt and mix well with your fingers till the consistency is just right.

3. Heat the poottu vessel with water. In the poottu mold add layers of coconut and grated kappa and steam the kappa till done about 5 - 7 minutes.

4. Take out the Kappa from the mold and serve hot with fish or meat curry.

Fresh Kappa(Tapioca)

Pearl Spot Fry (Karimeen Varuthathu)

Overview
Kerala is famous for its Karimeen Fry. Pear spot( Karimeen) is one of the most tasty and sought out fresh water fish in Kerala. This fish is made for all special occasions.  Though the whole fish is hard to eat it is a special treat. I do like to fry it whole which makes a very elegant presentation.  In my recent visit to India we did get Fresh Karimeen. The fish sellers do clean the fish which makes our job a lot easier. The fish is marinated in simple spices and then deep fried. Here the Karimeen fried is served with a simple onion salad.

Karimeen Fry

Ingredients
Karimeen - 4 cleaned and gashes made on side
Chilly powder - 2 tablespoon
Turmeric powder - 1/4 teaspoon
Black pepper powder - 1 teaspoon
Curry leaves - 1 sprig
White vinegar - 2 tablespoon
Salt to taste
Oil for frying

Onion Salad
Red Onion  - one thin sliced
Green chillies - 2 -3 split in center
Curry leaves - 1 sprigs
White vinegar - 2 tablespoon
Salt to taste
Olive oil - 1 tablespoon

Steps
1. Grind all the spice mixture with the curry leaves, vinegar,salt  and enough water to make a smooth paste.

2. Marinate the fish both inside and outside with the prepared mixture and keep refrigerated for about 30 minutes to one hour.

3. Heat oil in a pan. When the pan gets hot add the marinated fish and fry both sides till golden brown.

4. Serve the fried fish with a simple salad made by mixing all the ingredients for onion salad

Banana Flower dry dish( Kodapan Thoran)

Overview
The banana flower is very common in Kerala. Once the bananas are cut from the plant the flower is also cut and made into various delicious dishes. The banana flower has a unique taste and several dishes are made from this flower in Kerala. In my recent visit to India I was glad to get this banana flower and make this dish with my mother. The banana flower is rich in nutrients so is very good for you.  The outer layers of the flower are peeled out and inner most core is used for cooking.

Banana Flower ( Kodapan)

Kodapan Thoran

Ingredients
Banana Flowers (Kodapan) - 2
Shallots - 6 - 8 - Thin sliced
Red onion - one medium - thin sliced
Red dry chilly - 3 broken into pieces
Green chillies - 5 - 6 split in center
Curry leaves - 2 sprigs
Mustard seeds - 1 tablespoons
Turmeric powder - 1/2 teaspoon
Fresh grated coconut - 1 cup
Coconut oil - 4 tablespoons
Salt to taste

Steps
1.  Wash the banana flowers. Peel off the top layers and finely chop the inner parts.

2. Mix the finely chopped banana flowers with salt and 1 tablespoon coconut oil and keep aside.

3. In a pan heat the remaining 3 tablespoon coconut oil. When the oil gets hot add the mustard seeds.

4. When the seeds splutter add red chillies and chopped onions, green chilly and curry leaves to this. Saute few minutes

6. Cover the pan, lower the heat and cook for about 10 - 15 minutes stirring occasionally.

Serve hot with rice.

Banana Stem with Yogurt (Vazha Thandu)

Overview
On my recent visit to Kerala I got to cook some of my favorite dishes with my mother and sisters. Banana stem( Vazha thandu ) is one of them. After they cut off the bananas from the Banana plant its stem is cut peeled and the inner part is used to make many different delicious dishes. This is a new recipe I got from my sister. The banana stem has a crunchy texture and is high fibre food. It can be eaten raw or cooked. This is a simple dish were the banana stem is eaten raw mixed with yogurt. This is a good side dish for any kind of rice or Indian breads.

Banana Stem with Yogurt

Ingredients
Banana stem finely chopped and cleaned  - 1 cup
Thick Plain non fat yogurt - 2 cups
Red Onions  one small finely chopped
Green chilly - 3 finely chopped
Curry leaves - 1 sprig
Coconut oil - 1 tablespoon
Salt to taste

Steps
1. Clean the banana stem. Chop into rounds, removed strings cut into thin strips and then finely chop.

2. Mix the finely chopped banana stems with salt, green chillies, curry leaves and coconut oil. Keep it covered in refrigerator till the time of serving.

3. When it is time to serve churn the yogurt well and mix to the banana stem mixture. Mix well and serve.

Can be served chilled or at room temperature.

Green Pepper Pickle

Overview
Kerala is famous for its peppers called Malabar pepper. On my visit to Kerala I got  to pluck the fresh green peppers and pickle them. The green pepper is pickled and used as a condiment and also ground and mixed with spices for curries. A simple pickle made with fresh green peppers salt and vinegar.

Fresh Green peppers at my parents place in Kerala

Cleaned Fresh Green Peppers

Pickled Green Peppers

Ingredients
Fresh green pepper bunches - 4 to 6 bunches
Salt - 3 teaspoon
White vinegar - to cover the green peppers

Steps
1. Wash the green peppers in water and leave it to dry.

2. Take a clean sterilized bottle and put the cleaned dried peppers in it.

3. Add salt and pour white vinegar to the bottle to cover the green pepper. Mix well.

4. Close lid and keep for 3 - 4 weeks.

This pickled green peppers can be eaten as a condiment with meat dishes and also ground with ginger, garlic for chicken or mutton curry.