I love street food but like I said, I am very very scared of falling sick. Time and again I have tried street style food and some how I manage to fall sick 5 out of 10 times. So it takes me a while to taste food off the road. Once such drink is the Kulukki Sherbat. My friend in Kerala was kind enough to make me a glass of this wonderful drink 2 years ago and from then on I have been in love with this drink. It is the perfect blend of sweet, sour and spicy!
- Pineapple – 1/2 cup (chopped to fine pieces)
- Lime Juice – from 3 limes
- Sabja Seeds / Basil Seeds – 2tbsp (washed and soaked for 10 mins)
- Ginger – 1 tsp (chopped fine)
- Green Chilli – 1 ( chopped fine)
- Honey – 3 – 4 tbsp ( or according to taste)
- Water – 1.2 lt (cold)
- Ice cubes – as required
- In a bottle add lemon juice, honey, ginger and chilli. Put the cap on the bottle and give it a nice shake for 5 seconds
- Then add the rest of the ingredients including the ice cubes. Put the cap back on the bottle and give it a nice shake again for one minute
- Serve right away over ice cubes!!
Use fresh ingredients for a refreshing drink!!
Hello Everybody! It’s the weekend and I love Fridays!
Fridays for me means, more family time! With my husband and my baby. I get to cook what he likes, I get to see them both playing and having fun.
This time I decided I wanted to make a nice Kerala Style fish fry for our Friday night dinner. So here is the recipe.
- Netholli / Nethilli / Anchovies – 1 kg
- Chilly Powder – 3 tsp
- Turmeric Powder – 1 tsp
- Pepper Powder – 1 tsp ( more if you like it spicy)
- Coriander Powder – 1 tsp
- Ginger Garlic Paste – 2 tsp
- Curry Leaves – 8 – 10 leaves
- Salt – 1 tsp
- Vinegar – 3 tbsp
- Oil – To fry the fish ( I used half a cup)
- Firstly clean the fist well. I do not like the head so I cut off the head, take of the scales and clean it well
- I also use green gram flour to clean my fish ( 5 – 10 times)
- Finally once your fish is nice and clean, drain out all the water and set it aside
- Now in another bowl, combine all the other ingredients except the oil
- Mix to for a nice paste like consistency
- Now add the cleaned fish to the “masala” paste and rub the masala well into the fish
- Let the fish marinate for at least 1 hour ( I leave mine over night in the fridge)
- Once you are ready to cook it ( make sure it is back to room temperature)
- Heat oil in your kadai ( or deep heavy bottom pot)
- Once the oil is nice and hot, slowly fry the fish in small batches of 5 -7
- Once fried set aside on a clean paper napkin
- Serve hot with freshly cut onions