Fish Moilee

Fish Moilee

I hope you had a good Mother’s day. I hope you didn’t post a selfie of yourself with your mother. That would seem too much of a cliché I’d think. I am sorry if I offended those who did. In my family, we don’t hug. We don’t crowd our heads together for selfies. Wish someone “Happy Birthday” and they’ll get awkward and reply “Ok, sure”. Try getting everyone into a family picture and you may very well give up the idea of family pictures forever. The entire family has difficulty expressing affection. They’ll make biryani, chicken kurma to say “welcome back, I missed you”, they’ll heap Himampasand mangoes to say “take care”. This family doesn’t recognize Mothers day, Fathers day and such. I dared to try. I decided to gift my mother a leisurely no-cooking day. I made green peas brinji, poori, vegetable kurma, fish fry and mango parfait. I told my mother to not cook anything for the day. She being who she is made just an Upma, some more kuzhambu, rice and seppankezhangu fry, nothing else. She has no idea of Mothers day. I tell her while I serve the brinji I made. “Oho sari sari”, she says. She enjoyed the meal. I am not going to take any chances with my kids. I start a day earlier. I tell them all about Mothers day. I tell Hasini and Yuvan – “It is Mothers day tomorrow”. I explain the concept to them. I dwell on the part about making it special for the mother. I then ask Yuvi – “What are you going to do tomorrow?” “I am going to ride my cycle” I look at Jagan for any signs of training. He seems surprised and amused. Hasini was very excited about getting me a present for mother’s day. She pushed us out from the couch, into the car and to the store to get me a cotton top. I really do love the top. I had a lot of leftover fish from Mother’s day that I was wont to fry. I made Fish Moilee instead. I learnt this recipe on one of our trips to Kerala. I cannot believe I’ve waited so long to make it. You could use this basic stew recipe and substitute prawns instead of the fish to make Prawn Moilee. This is one of those fragrant, delicately spiced but gorgeously flavourful stews that...

Kerala style Vegetable Stew

Happy New Year everyone! It’s the 1st day of the Tamizh calendar – Chithirai 1. I hope all of you have a fruitful, healthy and yummy new year. May this year bring the long awaited promotion, a discernible hike at the very least (sometimes I can never make out the difference, it’s that miniscule), weight-loss & hair-gain (I know everybody wants these), good food, great recipes and  family time. I am starting the year with a yummy vegetable stew. I had always thought Aappam was tamil. But appears Aappam is as much Malayalam as it is Tamil. Aappam is one of our beloved breakfast items at home.  We have it with sweetened coconut milk or with vegetable korma. I love it with sweetened milk. We like to tear up the soft spongy centres of Aappam and soak them in the sweet coconut milk while we eat the the lacy, crisp edges.  By that time the aappam pieces would be drenched in all that sweetness and each piece would be a little piece of heaven – sweet, soft, melt in the mouth madress. In Kerala, the vegetable stew is popular with Aapams. The vegetable stew is again a subtly spiced, elegant and creamy coconut milk based stew. It’s easy and tastes luscious. I tried Kerala style Pal Aappams with the vegetable stew. The Pal  Aappams did not turn out too well but the vegetable stew was great. My kids loved it. Prep Time: 20 mins Cooking time: 20 mins Serves: 4 Ingredients Carrots – chopped ½ cup Green Beans – ½ cup chopped Potato – 1 small, peeled and cubed Green Peas – ½ cup Onion – 1 medium sliced Coconut milk – 1st and 2nd extract from 1 medium cococut Salt to taste Whole Black peppercorns – ¼ tsp Curry leaves – 1 sprig Cinnamon – 1 inch piece Cloves – 2 Cardamom – 2 Oil – 2 tsp Spice Paste Green chillies – 3-4 Ginger – 1 inch piece Method 1.       Heat oil in a pan. When hot add cloves, cinnamon and cardamom. Then add the whole black peppercorns and curry leaves.  After a minute add the sliced onions and sauté until they turn translucent. 2.       Meanwhile grind together ginger and green chillies to a fine paste. Set aside. 3.       Then add the chopped vegetables and salt. Mix in the ground spice paste. Pour in the 2nd thin extract...

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