Creamy Fish Soup recipe / How to make Meen Soup at home / Winter recipes

Creamy Fish Soup recipe / How to make Meen Soup at home / Winter recipes

Creamy fish soup is a delicious and perfect non-vegetarian soup for dinner, because of its creamy, little spicy and aromatic flavor. Creamy fish soup can be prepared in just 10 mins if you have you fish stock ready, else it would take 20 mins to prepare. In tamil we call it as “Meen soup”, Also this meen soup is prepared with basic ingredients available in all Indian kitchens.

Soups are most comforting dish during winters and sick times. I am not a soup person, but there are times when I like to have soup paired with some bread toast. This fish soup / meen soup is my long wait recipe that I wanted to try at home, I have used 2 to 3 pieces of fish and then it was the pieces from head and bones. Usually I add fish head along with 1 or 2 tail pieces to the curry, but rest of the pieces would be fried, as our family likes to have fish fry more than the fish in curry. This Creamy fish soup is liked by the whole family and been a very comforting food for our sore throat, also perfect for winter and so glad to enroll this to my winter recipes. 

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Creamy Fish Soup recipe / How to make Meen soup / Winter recipes

The dish came into existence, when I had head pieces leftover at my refrigerator. This fish soup thick and creamy and mildly spiced with ginger and pepper, with the flavor of few winter veggies. This soup can be paired with bread toast or even this can be served along with steamed rice, but make sure to discard the bones. Such a drool and comfort food, give a try and share your feedback.


  • Fish stock:
    • Fish pieces (head and tail pieces) – ½ kg
    • Water – 1 ½ litres
    • Cumin seeds – ½ tsp
    • Black pepper – ½ tsp
    • Coriander leaves – 3 stalks
    • Onion – 1 no
    • Salt – ¼ tsp
  • Butter – 2 tbsp
  • Fish (boneless) – 200 gms
  • Potatoes – 2 nos (medium size)
  • Carrots – 1 no
  • Onion – 1 no
  • Tomato – ½ no
  • Garlic – 4 cloves
  • Ginger – 1 no (1” inch stick)
  • Green chillies – 1 no
  • Coriander leaves – 2 stalks
  • Coconut milk – 1 cup
  • Lemon juice – 1 tbsp
  • Black pepper powder – ¼ tsp
  • Salt – ½ tsp


  • Peel and roughly chop an onion and finely chop the other one and garlic, keep it aside.
  • Separate the coriander stalks and leaves, keep it aside.
  • Peel and slice (length-wise) the potatoes and carrots, keep it aside.
  • Chop the tomatoes, slit the green chillies and keep it aside.
  • Preparing Fish stock: Heat 1 ½ litres of water, add roughly chopped onions, fish head and tail pieces, add crushed cumin seeds and black pepper along with roughly chopped coriander stalks and salt. Let it boil for 15 mins or until the fish pieces are cooked well. Strain the fish stock and remove the other.
  • Heat a sauce pan or heavy bottomed vessel, add butter, onions, ginger and garlic, cook until they turn transparent.
  • Add the carrot, potato and boneless fish pieces, cook for few min and pour in the strained fish stock, cook until the carrots and potatoes become tender.
  • Pour in the coconut milk and sprinkle pepper powder and salt, cover and bring it to boil.
  • Pour in the lemon juice.
  • Sprinkle chopped coriander leaves and remove from fire.

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Serve hot. Goes out well with toasted bread or with steamed rice.



Thatte Idli Recipe / Karnataka Special Thatte Idly recipe / Bidadi Thatte Idli recipe

Thatte Idli Recipe / Karnataka Special Thatte Idly recipe / Bidadi Thatte Idli recipe

It was few months back when were on the way to Mysore, got to knew that Bidadi is famous for their Thatte Idly, so this time it was my must to do in list and finally got to taste the thatte idly. Thatte idly was super spongy, and had a porous texture, I felt it little bit like that centre portion of the aappam. Liked it a lot, with sambar and coconut chutney. Later thought of giving a try, when I back home from Mysore, so got recipe from my neighbor, gave a try and now it’s here for you.

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Thatte Idli recipe / Karnataka Special Thatte Idly recipe

Thatte Idly is a variety of idly that is spongy with porous texture, when dipped in sambar, pulls in the sambar and melts in mouth. It’s prepared using a special plate which is similar to that of the dhokla mould. If you don’t have, it doesn’t matter, you can prepare it in a bowl similar to that plate what we call as “Vattal / வட்டல்” in Tamil. Give a try and share the feedback…

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  • Idli rice / இட்லி அரிசி – 2 cups
  • Raw rice / பச்சரிசி– 1 cup
  • Urad dal / உளுந்தம் பருப்பு – ½ cup
  • Poha / அவல் or cooked rice / சோறு– ½ cup
  • Cooking soda / சோடா உப்பு – ¼ tsp
  • Salt / உப்பு – 1 tsp


  • Take idli rice, raw rice, urad dal together in a bowl, wash it for 3 times in water.
  • Soak it in water until it sinks for almost 4 hours.
  • After 4 hours, drain the water, grind it to a smooth paste by adding water little by little.
  • Once its grounded to a smooth paste, add poha or cooked rice and grind it all together to a fine paste.
  • Make sure the consistency of this batter is same as the consistency of regular idli.
  • Transfer it to a bowl, cover and let it ferment overnight or for 12 hours. (Make sure to ferment it well, so that you get spongy idli).
  • After fermentation, add salt, mix it well and store in an air-tight container and the batter stays fresh for a week.
  • Take required portion of batter in a bowl, add cooking soda, mix it well.
  • Grease the thatte idli plates, with little oil, pour in the batter (make sure to fill the plate with ¾ th).
  • Steam it in a idli pot or any tightly covered heavy bottom vessel.
  • Remove the idli once its steamed well, let it rest for 5 mins, slowly insert a flat spoon along the sides of the idli.
  • Turn the thatte idli plate to a plate, so that the idli drops drown.

Serve hot with sambar and coconut chutney. I have served it with mixed vegetable sambar, you can also serve it with ashgourd sambar and radish sambar, as it tastes good than any other sambar because of its watery texture, where the idli gets soaked well in sambar.


Madraasi Pongal Celebration – 2018

Madraasi Pongal Celebration – 2018

Hope everyone had a fabulous, wonderful Pongal celebrations, we had a wonderful Pongal celebration. As usual woke up early in the morning made sweet and ven Pongal, offered it to sun god along with seasonal raw vegetables and had pooja. Our celebration started on Bhogi, the day before the Pongal on Jan 13th, by cleaning home, making garlands, tying flowers for hair-do, drawing Rangoli, and this time as I new basic stitching, stitched my daughter’s Pongal dress by myself. Glad and happy to say that I have become the Fashion Designer for me and my daughter, its not only my daughter but everyone loved the dress – happy me.

Pongal celebration Video –

I am sure my daughter is going to load too much of works to me for her costumes. As she knew her mom (me) a lazy person, she shared her costume idea by now for her birthday which comes by April. When everyone was happy, the little fellow was angry with me and he wanted me to stitch costume for him 😊

Coming to food, I prepared Sweet Pongal, Ven Pongal, Mixed Vegetable Sambar, Aviyal and for the evening I prepared Mixed millets Pongal and shared with our neighbor’s.

Sharing few pictures from our celebration: