Masu Aluvi Roshi/Maldivian Stuffed Flatbread

If you want to give a twist to your usual aloo paratha aka Potato masala stuffed rotis, am sure my today's post will definitely tickle your tastebuds. Masu Aluvi Roshi, this incredible stuffed flatbread is from Maldives. This fantastic flatbread is stuffed with a mild spicy and very delicious stuffing. Yes a spiced, cooked tuna fish and potato masala once stuffed with an all purpose flour dough makes this ultimate flatbread. As much as like our Indian stuffed flatbreads, this Maldivian flat bread can be enjoyed without any side dish. You can roll this flatbread round or as squares depending upon how you want to shape your Mas Aluvi Roshi.

Sugo Alla Puttanesca/Puttanesca Sauce

Sugo alla puttanesca is one of the traditional sauce recipe which is quite an easy, delicious recipe to put all together. Puttanesca sauce recipe may varies depending upon the regions, Neapolitan version of puttanesca is prepared without anchovies. Sugo alla puttanesca aka Puttanesca sauce is a little salty sauce with wonderful flavor. This sauce is prepared with capers, olives and anchovies with garlic. Traditionally this sauce is served along with Spaghetti, yes Spaghetti alla puttanesca is one of the famous pasta dish though this sauce is also paired with penne, linguine and vermicelli.

Tawa Machli Amritsari/Tawa Fried Amristari Fish

You might have noticed i have been posting Tawa friendly dishes for the past two days, today's recipe is definitely a delicious treat for Seafood lovers. Though am a great fan of fish fries, its been a long i prepared fish fries. However my today's recipe is quite a different dish from the usual fish fries. Amritsari style fried fish is an excellent starter when served for a get together or in a party. When i googled i saw varieties of Amritsari fried fish which calls for deep frying, but today's version goes for tawa frying. Tawa, this pan works awesome for frying fishes, hence i went with this tawa fried Amritsari fish. While watching a TV show, i got hooked to this delicious starter and i bookmarked this dish immediately. Finally i got a chance few days back to dish out this super delicious Punjabi style tawa fried fish for our Sunday lunch.

Spaghetti alla Puttanesca

For me after Pizza, spaghetti means Italian food. I tasted spaghetti for the first time with some cheesy creamy sauce, immediately i have fallen in love to this Italian noodles like pasta. Since am the host of this month's International Food Challenge ,a monthly event started by two wonderful food bloggers Sara and Shobana i was searching for an interesting spaghetti dish and while googling i crossed this spaghetti alla puttanesca which sounds prefect for me as this recipe goes for my favourite anchovy fish and olives.

This dish goes seriously for a very quick and easy preparation and my kids enjoyed thoroughly this tangy,fishy spaghetti.Instead of normal tomatoes, i used cherry tomatoes for making this spaghetti and those addition of cherry tomatoes makes the difference in this dish. You can skip anchovy fillets by using soya granules or tuna fish if you dont like anchovies.

Tuna Oats Cutlet

Fish cutlet are always our family favourite, recently i prepared a quick and easy breezy cutlet with both canned tuna fish and rolled oats as i dont have enough potatoes, i halved potatoes with rolled oats and final result was a delicious,healthy cutlets. They goes awesome as side dish for a rice dish or as a starter for a party menu also at the same time for evening snacks. Serve it with ketchup or sweet chilly sauce,just watch out how fast these cutlets will disappear.Sending this delicious cutlets to Usha's Seafood Feast.

1no Potato (cooked)
1/4cup Rolled oats
1tin Tuna fish
1no Onion (chopped)
2nos Green chillies (chopped)
1/2tsp Garam masala powder
1/4tsp Cumin powder
Salt
Oil
1tbsp Corn flour
1/4cup Breadcrumbs

Saute the chopped onions and chopped green chillies with enough oil until the onions turns transculent.

Meanwhile drain the water from the canned fish and squeeze out the water completely, meanwhile mash the cooked potato, rolled oats together.

Now add the tuna fish to the prepared potato-oats mixture, now add the sauteed onions,garam masala powder,cumin powder,salt and mix everything well.

Make out medium sized balls and flatten them as medium patties.

Prepare a batter with corn flour with enough water, drop the prepared patties one by one to the prepared batter and roll them evenly over the breadcrumbs.

Keep aside and finish with the remaining patties.

Heat enough oil in a pan, fry the prepared cutlets in small batches until the crust turns golden brown, drain the excess of oil with a paper towel.

Serve warm with ketchup.

Spiced Tuna Hash/Tuna Puttu

Canned foods, i avoid them as possible but sometime i get canned tuna fish for making fish cutlet and rarely this tuna puttu. While going through my recipe index, i noticed that i havent posted this tuna puttu, to be frank you just need canned tuna fish, chopped onions,ginger and garlic, few spice powders to make this easy breezy puttu. This puttu goes awesome as side dish with hot steaming rice and rasam. Sending this tuna puttu to Usha's Seafood Feast.

2cans Tuna fish

2nos Onions (chopped finely)
1inch Ginger (chopped finely)
5nos Garlic (chopped finely)
3nos Green chillies (chopped finely)
1/2tsp Pepper powder
1/2tsp Turmeric powder
1tsp Fennel seed powder
1/2cup Coconut (grated)
1tsp Cumin seed powder
1/2tsp Mustard seeds
1/2tsp Urad dal
2tbsp Coriander leaves (chopped)
Salt
Oil

Open the can and drain the canned water from the tuna fish,squeeze the excess water and smash the fish well.

Add the pepper powder, cumin seed powder,remaining turmeric powder, fennel seed powder, salt and mix everything well until everything get well mixed..

Heat enough oil and let splutters the mustard seeds and urad dal, add the chopped ginger,chopped green chillies and chopped garlic pieces to the seeds and fry until they turns slight brown.

Add immediately the chopped onions and cook everything until they turns transculent..now add the fish and toss everything gently, cook everything in simmer until they turns dry and get well fried..

Finally add the chopped coriander leaves and grated coconut to the puttu, cook for few minutes and put off the stove.

Serve as side dish with rice and gravies...

Homemade Masala Fish Fry

Every year i try to get fresh chilly powder and coriander powder from India,but sometimes i finish them easily and quickly if i make Indian foods very often. Few days back, while going through my pantry i noticed that i just have few teaspoons of red chilly powder and i dont want to finish them at all. I can get super hot chilly powder from Indian groceries here,somehow i dont like it, personally i felt that they are very bright in colour (dunno whether they add food colour) and very spicy for our tastebuds,finally i decided myself to make my fish fry masala at home with dry red chillies and few more spices.

Nothing will beat this super flavourful homemade masala, i just marinated my fish slices for two hours and fried them. Oh boy, they tastes super delicious and the spices i used in them gives a wonderful flavourful to this frozen fish slices and turned them simply awesome. We enjoyed thoroughly this superb fish fry with hot sambhar rice.I conserved this masala paste in an air tightened box and kept in fridge for a week, they suits prefect even for masala fried chicken.This masala paste is really handy and definitely flavourful when compared to the store bought ones.Sending this irresistible fish fries to Usha's Seafood Feast.

Masala paste:
10nos Dry red chillies
2tbsp Coriander seeds
10nos Peppercorns
1tsp Cumin seeds
1tsp Fennel seeds
2nos Cloves
1no Cinnamon stick
1no Onion (chopped)
Few curry leaves
5-6nos Garlic cloves
1/4tsp Turmeric powder
1tsp Lemon juice

Fish fry:
10nos Fish slices (cleaned)
1tbsp Rice flour
Salt
Oil for frying

Dry roast the red chillies,coriander seeds, peppercorns,cumin seeds,fennel seeds,cloves and cinnamon stick until a nice aroma comes out. Keep aside.

To the same pan,add few drops of oil, saute the chopped onions,curry leaves and garlic cloves, cook until they get partially cooked.

Now take the roasted spices and onion-garlic together in a mixie jar, add the turmeric powder,lemon juice and grind as fine and thick paste with enough water.

Conserve this paste in a cleaned air tightened box;keep it in fridge and finish them before a week.

Take enough paste in a plate, add the rice flour,salt and mix it..

Apply this thick paste evenly over the fish slices and keep them aside for atleast two hours.

Fry the fish slices with enough oil in medium flame and drain the excess oil with a paper towel.

Serve hot with your favourite dish.

Tuna Pizza ~~Sweet Punch

Hope am not so late to post this wonderful looking pizza for this month's sweet punch challenge, we had this wonderful looking tuna fish pizza for our today's lunch with some lettuce salads..I enjoyed preparing this great looking pizza base which i prepared two days back and garnished the pizza base with canned tuna fish,yellow bell peppers,olives,mushrooms and cheese..Its quite a filling,delicious and prefect pizza to enjoy for lunch, needless to say my teddies enjoyed having this fabulous pizza for their lunch without any hesitation as they fond always for pizza coz i avoid to make or get them quite often..But its not that much harm to enjoy pizza atleast once a while na, also nothing will beat the homemade pizzas for the sure..Thanks to Divya for choosing this wonderful challenge and we enjoyed thoroughly..




For Crust
1 tsp Active Dry Or Instant Yeast
4 cups All-purpose Flour
1 tsp Kosher Salt
1/2 cup Extra Virgin Olive Oil

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.Combine flour and salt in a bowl,drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it.It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better


For Filling:
1can Tuna fish
1no Yellow bell pepper (chopped)
5nos Button mushrooms (chopped)
Few black olives (chopped)
1/2cup Grated cheese
1/4tsp Dried Oregano
1/4cup Pizza Sauce

Preheat the oven to 250C..Roll the pizza base as rectangular or circle shaped discs, spread the pizza sauce as per need, springle the tuna fish as per need,followed by bell pepper,mushrooms,black olives and grated cheese,springle enough oregano and bake for 15-20minutes in middle rack and enjoy warm.

Chettinad Meen Kuzhambu/Chettinad Fish Gravy

Chettinad cuisine are always famous for their spiciness and for the dishes cooked with freshly grounded masalas, its quite a famous South Indian cuisine, we guys love anything from Chettinad cuisine..Yesterday i prepared this fish gravy as Chettinad version..Freshly grounded masala turned out this meen kuzhambu very fabulous and this slightly thick gravy suits absolutely prefect with rice, idlies or with crispy dosas..If u want to serve this kuzhambu for ur dinner,prepare this gravy atleast before 5hours, so that the fish soaked in this gravy tastes simply delicious,this gravy tastes even better if u enjoy them the next day..This is one of my Hubby's favourite, he love this Chettinad meen kuzhambu with papads, his favourite combo.



10-12nos Fish pieces (i used pomfret fish)
2nos Onions (finely chopped)
1no Tomatoes (big & juicy)
5nos Garlic cloves (crushed)
1cup Tamarind extract
1/2tsp Turmeric powder
1/2tsp Mustard seeds
Few curry leaves
1/2tsp Fenugreek seeds
Sesame Oil
Salt
Few coriander leaves

To Grind:
10nos Shallots
3nos Dry red chillies
2tbsp Coriander seeds
1tsp Toor dal
1tsp Channadal
1tsp Cumin seeds
1tsp Fennel seeds
1/2tsp Peppercorns
2tbsp Grated coconut
Few curry leaves

Roast and grind as fine paste all the ingredients given in the list 'to grind' with enough water..Heat enough sesame oil, splutter the mustard seeds, fenugreek seeds and curry leaves, add the chopped onions,crushed garlic and fry until they turns brown, add immediately the chopped tomatoes, grounded masala, turmeric powder and fry until the oil get separates in simmer, add the tamarind extract, enough water and salt to the veggies..Bring everything to boil, immediately put the flame to simmer and add the fish pieces, cook everything for 10minutes in simmer, put off the stove once the oil gets separates and add the chopped coriander leaves..

Enjoy with rice and papads..

Red Snapper Hash/ Sankara Meen Puttu

Last week, i got a bag of frozen red snappers from Indian grocery..But back home those red snappers pieces wasnt tat much tasty and none at home liked the red snapper fish fry i prepared for our lunch with veggies kootu, i dont want to throw almost half a kg of this red snapper and i prepared them as a delicious puttu by cooking those fish pieces in hot water along with turmeric powder, once they get cooked i peeled the skin and removed the bones and prepared with shallots and spices as a tasty hash..Yes this red snapper hash was completely different and tasty from the puttu/hash we used to prepare with baby shark..We loved this delicious and tasty puttu with kootu, rasam and rice...

10nos Red snappers pieces
20nos Shallots (chopped finely)
1inch Ginger (chopped finely)
5nos Garlic (chopped finely)
3nos Green chillies (chopped finely)
1/2tsp Pepper powder
1/2tsp Turmeric powder
1tsp Fennel seed powder
1/2cup Coconut (grated)
1tsp Cumin seed powder
1/2tsp Mustard seeds
1/2tsp Urad dal
2tbsp Coriander leaves (chopped)
Salt
Oil

Cook the fish with 1/4tsp of turmeric powder and water until they turns soft, remove the skin and bones, smash the cooked fish pieces and add the pepper powder, cumin seed powder,remaining turmeric powder, fennel seed powder, salt and mix everything well until everything get well mixed..

Heat enough oil and let splutters the mustard seeds and urad dal, add the chopped ginger,chopped green chillies and chopped garlic pieces to the seeds and fry until they turns slight brown add immediately the chopped shallots and cook everything until the shallots turns transculent..now add the cooked and spiced fish and toss everything gently, cook everything in simmer until they turns dry and get well fried..

Finally add the chopped coriander leaves and grated coconut to the puttu, cook for few minutes and put off the stove... Serve as side dish with rice and gravies...

Bread N Salmon Fish Pakoras

Salmon fish tastes too good when they r fried with indian spices rather than that i never liked as gravies with this fish, so tried it out this pakoras with left over breadslices and with few indian spices..I think making out pakoras with salmon fish is one of the best, tastiest and easiest way to have this fish..tasty appetizier with simple ingredients, can also be a side for rice dishes too..Kids will love this for sure...can feed easily ur kids in case if they wont like to have fish...Am sending this bread and fish pakoras to Indrani's Spotlight:Fish and to Sunday Snacks -Snacks With Bread guest hosted by me...

1 no Salmon fish pieces(big)
5 nos Bread (leftover)
1 no Onion(chopped)
2 nos Green chillies(chopped)
1 inch Ginger(chopped)
3tbsp Coriander leaves(chopped)
1 tsp Garam masala
5 nos Curry leaves
Salt
Oil for deep frying


Dip the bread slices into a bowl of water. Squeeze of the water immediately. Place the salmon fish filets and the bread into a food processor or blender. Process until it becomes a smooth paste. Transfer the fish n bread paste into a bowl. Mix with the chopped ingredients, while mixing all the ingredients use spatula r tablespoon, dont use ur hands coz they may be very sticky... finally add garam masala and salt.

Heat oil for deepfrying in a kadai. Drop a tablespoonful of batter into the hot oil. Fry on medium heat until golden brown...if u want the crispiness, make the batter thick..

Serve hot with ketchup!

Baby Shark N Tomato Kurma

Kurma with Babyshark ..quite interesting rite...yea absolutely this kurma tastes awesome, usually these fish pieces r prepared as hash r else gravies with tamarind but here we doesnt need of tamarind paste n this is completely new dish which i tried it out as we were bored of usually gravies..with a handful of spices this kurma goes very well with hot rice as well as side for idlies n dosais..this dish will be enough tangy as we were using tomatoes instead of tamarind paste..Even the bones are soft and these can be easily chewed and considered a delicacy in coastal Tamil Nadu.

10nos Shark pieces
6nos Ripe n juicy tomatoes
1no Onion
3nos Green chillies
2 nos Bay leaves, cloves, cinnamon sticks, green cardamom
Salt n oil as per need

To Grind:
2tsp Fennel seeds
1tsp Cumin seeds
4nos Red chillies
5nos Shallots
3nos Cloves
1no Cinnamon stick big
1no Mace
1/4cup Grated coconut
2tbsp Coriander leaves
1inch Ginger pieces
6nos Garlic pods
1tsp Peppercorns
1tsp Poppy seeds
1/4cup Coriander seeds


Grind coarsely tomatoes into thick paste..keep aside..cook the shark pieces with enough turmeric powder n enough water until they gets cooked well..peel off the skin of the shark pieces..

Now grind finely all the spices(under the list to grind) with enough water into thick paste..Heat the oil in a kadai, once the oil get heated, add the whole spices(bayleaves, cloves, cinnamon sticks, cardamom pieces) n fry them until they turns brown..chop finely the onion pieces n add them to the fried spices, once they turns transculent, add the grounded paste of spices n stir continously until the raw smells goes on, add the ground paste of tomatoes n stir well too..add the slit opened green chillies..add water n salt as per ur need,bring the gravy to boil.

Once they starts boiling add the already cooked fish pieces n cook them well until the gravy is done...add the mint leaves n coriander leaves to the gravy..put off the stove..

Spicy n Tangy Gravy!!!

On the way to Eat Healthy - During Pregnancy by Sangeeth

Creamy CodFish With Herbs

Cod is a popular food fish with a mild flavor, low fat content and a dense white flesh that flakes easily. Cod livers are processed to make cod liver oil, an important source of Vitamin A, Vitamin D and omega-3 fatty acids.It belongs to the same family as haddock and monkfish and is a deep sea fish hailing from the Artic waters...this dish is quite typical french way of preparing fishes...here at home everyone love to have this creamy sauce with any sort of fish n herbs along with long grain rice r else simply with pasta, this time i prepared this creamy sauce with cod fish...

1no Onion (chopped finely)
5nos Codfish pieces
1/2cup Low fat Cream
1tsp Thymn leaves
few sprigs Rosemary leaves
2nos Bay leaves
Salt
2tbsp Olive oil + 1tsp Olive oil
Pepper powder
1tbsp Corn flour
1cup Vegetable stock water

Prepare vegetable stock water by adding a cup of hotwater with 2nos vegetable stock cubes...mix well n keep aside..meanwhile marinate the codfish pieces with thymn leaves, rosemary sprigs, bay leaves, pepper powder, 1/4tsp of salt n with a tsp of olive oil n keep in fridge for half an hour..heat the olive oil in a pan, add the chopped onion pieces n stir them until they turns transculent, add the already marinated cod fish pieces n turn them on both sides until they change their colour, add the vegetable stock water n bring them to boil..

Add the lowfat cream to the pan n keep in simmer, cook them for almost 5 minutes in medium high flame...make a thin paste of cornflour n water, add this to the fish-cream mixture, cook them until the creamy sauce get thickens...

Serve them with hot steaming long-grain rice!!!

Curryleaves Masala Fish Fry

Fish fry with curryleaves masala, no words to say how yummy they r!!!!..they will smell awesome, handful of curry leaves grinded with splendid spices, this fish fry tastes awesome...

1/2 kg Fish r any fish filets
1/2tsp Turmeric powder
2tsp Rice flour
Salt
Oil for shallow frying

To Grind:
1tsp peppercorns
5nos Shallots
1tsp Coriander seeds
Handful of Curry leaves
2tsp Coriander leaves
1/2tsp Cumin seeds
1tsp Red chilli powder
1no Cinnamon stick(big)

Wash thoroughly the fish with turmeric powder..keep aside..grind all the ingredients into fine paste with enough water..take the grounded paste in a bowl, add salt n rice flour, mix everything..the masala paste shouldnt be watery, add enough rice flour to make them thick..rice flour will helps to get stick the masala well to the fish r fish filets, while frying they wont get stick to the pan..add the fish to the masala n mix everything well, check for the salt n keep aside for 1hour..

Heat oil in a pan, shallow fry the marinated masala fishes until they get well fried..

Arachivitta Meen Kuzhambhu/ Spicy Fish Gravy

Fish Gravies r always preparing with red chilly powder as well as with dhania powder, here in this recipe i didnt used any powder but instead of powder i have grinded all the spices n mixed with tamarind juice, which give a superb tasty gravy , they smells awesome, they tastes delicious while serving..

10nos Fish filets r small fishes (any sort)

10nos Shallots

1no Tamarind (lemon size)

1no Tomato

5nos Garlic pods

5nos Curry leaves

1/2tsp Turmeric powder

salt

Oil

1/4tsp Mustard seeds

1/4tsp Urad dal

1/4tsp Fenugreek seeds

To grind:

1tsp Peppercorns

1tsp Cumin seeds

2tsp Coriander seeds

3nos Red chilly

1no Cinnamom stick

1/4cup Coconut grated

Grind all the ingredients from to grind list with enough water as fine paste..soak the lemon size tamarind in hot water,keep aside..cut the shallots into two pieces..smash the garlic pods..add the soaked tamarind tomato in a mixie jar n beat them well..extract the juice with a strainer, add the salt n keep aside..

Wash thoroughly the fish with turmeric powder, with salt n keep aside..

Heat oil in a kadai, add the mustard seeds, urad dal, fenugreek seeds n let them splutters, add the shallots n smashed garlic pods to the hot oil, stir them continously until they turns transculent, add the tamarind n tomato juice to the kadai n bring them to boil..now add the grounded paste to the gravy n cook them for a while.

Add the washed fishes to the gravy n cook in medium flame until the oil get separates from the gravy, garnish with coriander leaves...

Tasty, Spicy Fish gravy is Ready!!!!

Shark Hash Kuzhambu

Shark(sura) hash is an authentic side dish prepared mostly by all South Indian peoples, each n everyone prepare these fish hash in their own special way, i was bored of eating them as side dish often n wish to prepare them as gravy as my taste buds need those hash a bit spicy, so tried them to prepare them as usual kuzhambhu but a bit differently..they turned out awesome, usually fish kuzhambus will tastes awesome after a day, for this dish, after an hour the gravy was delicious..excellent with papads...

5nos Shark pieces

1/2cup Shallots

2nos Tomatoes

3nos Garlic

1no Green chillies (chopped)

1no Tamarind (small size)

1/2cup Coconut milk

1/4tsp Turmeric powder

5nos Curry leaves

1tsp Green chillies

1tsp Coriander leaves

salt

Oil

To Grind:

1tsp Urad dal

1tsp Channa dal

3nos Red chillies

1tsp Coriander seeds

1/4tsp Fenugreek seeds

1tsp Peppercorns

1tsp Raw rice

Fry all the ingredients from grind list without oil n grind them as fine powder, soak the tamarind in hot water..n extract the tamarind juice a bit thick with 1cup of water..chop the fish into small pieces (dont cook them in hot water as we do for making hash)..

Heat oil in a pan, add the pearl onions n fry them until they turns golden brownish colour, add the tomatoes, garlic pods, greenchilly pieces, curry leaves n fry it for a while...

Now add the ground powder as per ur need to the veggies n cook in low flame for a while..add the fishpieces n salt , fry them in simmer until the colour of the fish changes, increase the flame, add the tamarind juice with turmeric powder, boil them for a minute..

Add the coconut milk to the gravy, once the oil separated put off the stove..garnish with coriander leaves..

Serve hot with papads r else with boiled eggs...am damn sure ur family will praise u for making this gravy..

Can also prepare them with king fish pieces too..

Fish Bread Balls

Need to prepare something fishy with bread slices, here we go for tasty fish bread balls..good appetizier..can feed easily the kids if they dont like to eat fish..

4nos Fish filets(any sort)
5nos Bread slices
1no Onion
1tsp Garam masala powder
1tsp Green chillies(chopped)
1/2tsp Fennel seed powder
1no Egg
1tsp Ginger garlic paste
2tsp Coriander n cury leaves(chopped)
Salt
Oil for deep frying

Wash thoroughly the fish filets with enough turmeric powder..blend them coarsely in a mixie n put them in a large bowl..take a bowl of water, cut the brownish sides of the bread, n dip every bread slices in the water, press each slices with ur palms n squeeze out the excess of water, add this bread slices to the fish, cut the onions finely, add the all the ingredients (finely chopped green chillies, garam masala powder, fennel seed powder, egg,cilantro leaves, curry leaves, ginger garlic paste, salt as per need) to the fish n bread slices..

Mix everything well with ur hands, while mixing dont hesitate to mash the bread n fish pieces..take a small amount of this spice n fish mixture n make them as small balls..

Heat oil for deep frying , once the oil is hot put the fish bread balls n fry them until they turn browish colour...drain the excess of oil in a tissue paper...

Servehot as side dish r an appetizier..