Tuesday, December 27, 2011

Thankful for....

A thankful list to mark the year end, 

  1. Kids...That too happy ones (well most of the time) ..ever thankful.
  2. Family – You know who you are, especially thankful for finishing up a conversation with me in person/phone ;)
  3. Friends – Again encouraging /commenting whenever needed.
  4. Skype – Feels I am never far way from Mom.
  5. Job – and that too an exciting one.
  6. My Kitchen – a perfect one, to show off my rage/happy moods.
  7. People – Mostly whom I meet on daily basis, an INSPIRATION!
  8. TV/Movies –for helping forget my dull moments.
  9. Father in Law – Most amazing optimistic person I have met. Help me grow as an individual. Missing you.
  10. Though we had our share of similar & opposite opinions, am thankful for the one who encourages and keeps me going, Picks me up   when I fall (which is quite often) -Dear Husband.

Thursday, December 15, 2011

Meen Thoran /Poriyal

Meenu thoran/poriyal , another delicacy from Amma .I made this with tilapia fillets  from costco.
This is easy one and goes well with any hot gravy.We had this with vatha kuzambu.


Tilapia - 5 fillets
Ginger/Garlic/Green chilli - 2 tbsp minced
Turmeric - 1/4 tsp
Salt - as needed
Oil - 2 tbsp
Onion -  1 small (finely chopped)
Coconut - 1/4 cup shredded (adjust according to your taste).
Mustard seeds - 1 tsp
Curry leaves - a few

Boil Tilapia fillets with enough water, salt and turmeric.This gets cooked very fast, so as soon as it is cooked, drain the water and switch them to another vessel.Make sure there is no water retained.With a fork, slightly pull the fish fillets apart ,  making it into tiny pieces .

We need about 2 tbsp ginger/garlic/green chilli mixture minced (not a paste). YOu might need about a 1/2 inch piece of ginger, 3 cloves of garlic and about 3-4 green chillies.Increase the no.of green chillies if you like it spicy.

Now, take another pan and heat oil in a medium low heat.Once oil hot, splutter mustard seeds, add curry leaves and onion.Once onions are golden brown, add the minced g/g/g mixture and fry until raw smell is gone.Now add the fish pieces, add salt, turmeric as needed now and slowly mix .Be careful not to mush it.

After few minutes in medium low heat, add coconut to the fish mixture and turn the heat to medium high.
Constantly stir and cook for another 5 minutes .Serve it with rice & any kuzhambu.