Tag Archives: thoothukudi special

Fish Egg Fry / Fish Egg Bhurji – How to make Fish Egg fry

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Coming to fish egg, most of us don’t eat, it was the same with me too. But recently when one of my friend told me about the taste and the richness of vitamin – D in it, I wish to give a try. Nowadays most of the kids play indoor with electronic devices, we could see here and there white spots in their face, I too experienced the same. When I consulted Doctor about this, she told its lack of vitamin – D, as they are not exposed to sunlight. So, after coming across the richness of Vitamin – D in Fish egg, gave a try and since it was my first time, I checked with my neighbor (hometown – Tuticorin), about the cleaning and how to cook and this resulted in Fish Egg fry or Fish Egg Bhurji.

Taking this to Fiesta Friday #160 hosted by Angie@thenovicegardener.

CLICK HERE for more Seafood Recipes and CLICK HERE for seafood Video Recipes.

Fish Egg fry or Fish Egg Bhurji is very delicious, healthy, simple and can be made in minutes. It melts in mouth and so very easy way to make kids consume them. This can be served along with any variety rice or steamed rice and rasam or with chapathi and Idly. Let me share the recipe…

Fish Egg Fry / Fish Egg Bhurji

Fish Egg Fry / Fish Egg Bhurji

Ingredients:

  • Fish egg – 350 gm
  • Onions – 2 nos
  • Cumin powder – 1 tbsp
  • Red chilli powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Ginger-garlic paste – 1 tbsp
  • Mustard seeds – ¼ tsp
  • Split black gram / Split Black lentil – ¼ tsp
  • Curry leaves – a strands
  • Salt to taste
  • Oil – 1 tbsp

Making of Fish Egg Fry / Fish Egg Bhurji / How to make Fish Egg fry –

Preparation:

  • Peel and finely chop the onions.
  • Clean the fish egg in water, drain the water and chop them into fine pieces.
  • Heat oil in a kadai, add mustard seeds, split black gram and curry leaves, wait until they crackle.
  • Add onions followed by ginger-garlic paste and cook until they golden brown.
  • Add the turmeric powder, chilli powder and cumin powder, cook for few mins until the raw smell goes off.
  • Add the fish egg followed by salt and start stirring it well, so that gets cooked and scrambles well.
  • Keep on stirring, so get perfect scrambled fish egg / fish egg bhurji.
  • Remove from fire, when they turn golden brown in color.

Serve hot for lunch or dinner along with any variety rice or steamed rice and rasam or chapathi and Idly.

Karupatti Mittai Recipe / Palm Jaggery Candy Recipe / How to make Seerani Mittai – Thoothukudi Special Recipe

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Karuppatti Mittai is one of the most famous and authentic sweet in Thoothukudi District (thoothukudi, kovilpatti and sathur). It’s my favorite from childhood, since it resembles the shape of ladder, I use to call it “Yeannipadi Mittai (ladder candy)”. It has been years, I had this sweet, so when I thought of preparing sweets for Diwali this was on my list when I got the recipe.

As I have heard it would be difficult in the making, thought atleast if reach some 75% to the exact taste I would be happy. But it was a wonder when it was perfect, my kids liked it to the core. Also it was vanished in minutes. So hereafter I would say Karuppati Mittai will be prepared very often by me. Let me share the recipe…

CLICK HERE for more Diwali sweets and savories and CLICK HERE for more dessert recipe and CLICK HERE for more snacks recipe.

Ingredients:

  • Raw rice / Pacharisi – ¾ cup
  • White Lentil / Urad dal / Ulundam paruppu – ¼ cup
  • Karuppatti / Palm Jaggery – 300 gm
  • Dry ginger (sukku) powder – ¾ tsp
  • Cardamom powder – ½ tsp
  • Oil for deep frying

Making of Karuppatti Mittai / Palm Jaggery Candy –

Preparation:

  • Soak the raw rice and white lentil separately in water for overnight. Drain the water, grind it to a fine paste by sprinkling water. Transfer it to a bowl and let it rest for 15 to 30 mins,
  • Meanwhile, prepare palm jaggery syrup – Crush the palm jaggery, add it to a heavy bottomed vessel, pour a cup of water, cook in medium flame and stir until it dissolves.
  • Once dissolves, strain the impurities and again cook in medium flame with dry ginger powder and cardamom powder until it reaches syrup consistency.
  • Meanwhile oil in a kadai, take a plastic sheet or milk packet, clean it well and make a small hole at the bottom of the packet.
  • Fill it with the batter, and start piping it to the oil, when it’s hot.
  • Turn the side and cook on both sides, do not over-cook them.
  • Remove it from fire and drop it to the palm jaggery syrup, give a gently press, so that it would get soaked well in the syrup.
  • Remove it from the syrup, wait until it comes to room temperature.

Stays fresh for 3 days in room temperature.

Prawn Rice

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Prawn Rice is one of the most special rice from my Home Town – Thoothukudi. Being a coastal region, we prepare this type of dishes. This prawn rice has wonderful aroma, fantastic flavor and attractive color, as we roast and ground the spices and prepare a fresh masala for the rice. Also this rice is packed with health benefits, as we add Moringa Leaves or Drumstick spinach because they perfectly go well with prawns and has iron content which helps in increasing the hemoglobin content and iron content.

This goes out well with Rice crackers, Omelette and Coriander Thuvaiyal. Let me share the recipe…

Ingredients:

  • Prawns – 500 gm
  • Prawn heads – 250 gm
  • Rice – 2 ½ cups
  • Moringa leaves (murungaikeerai) or Amaranthus Artis (Arakeerai) – 200 gm (only leaves)
  • Onions – 200 gm
  • Tomato – 150 gm
  • Garlic – 5 cloves
  • Dry red chillies – 8 nos
  • Coriander seeds – 3 tbsp
  • Cumin seeds – 2 tbsp
  • Fenugreek/Vendhayam/Methi seeds – ¾ tsp
  • Grated Coconut – 50 gm
  • Turmeric powder – ½ tsp
  • Mustard seeds – ¼ tsp
  • Split Black gram – ¼ tsp
  • Salt to taste
  • Sesame oil / Gingelly oil / Nallennai – 2 tbsp.

Preparation:

  • Clean the Prawns and Prawn Head.
  • Finely chop 6 to 7 pieces of prawns.
  • Wash, clean and chop the moringa leaves or amaranthus artis, keep it aside.
  • Peel and finely chop the onions and garlic, keep it aside.
  • Roughly chop tomatoes into pieces and keep it aside.
  • Grind the prawns head with a cup of water, strain the water and keep it aside.
  • Heat a tsp of oil in a tawa and roast red chillies, coriander seeds, cumin seeds, fenugreek seeds and coconut until the raw smell goes off. Make sure that coconut should be roasted in a way as they should not be burnt or turn golden brown in color.
  • Transfer them to a plate, bring them to room temperature and grind them to a fine paste by adding water.
  • Heat the leftover oil in a pressure cooker, add mustard seeds, split black gram, ¼ tsp of fenugreek seeds and curry leaves, wait until they crackle.
  • Add in the onions and garlic, cook until they get glassy appearance.
  • Add in the tomatoes and cook until they turn mushy.
  • Add the spinach and cook for 2 mins.
  • Add in the chopped prawns followed by salt and turmeric powder, cook for 3 mins.
  • Add in the rice, pour water along with prawn water (for 1 cup of rice, pour 2 cups of water).
  • Pressure-cook for 2 whistles. Remove the lid when the pressure subsides, gently stir in.
  • Pour the ground masala along with prawns and 2 ½ cups of water, pressure-cook for 2 whistles.
  • Remove the lid when the pressure subsides, give a stir and transfer it to plate.

Serve hot with Rice crackers, Omelette and Coriander Thuvaiyal (thick chutney).

Making of Prawn rice: