Two month vacation over back to work. Feel lazy couldn't start nicely, tomorrow onwards full concentration in lab work. But I will upload my kitchen experiments defenitely. Bloging gives me plessure it gave too many good friends.

 

This is one of my favourite dish meenada, famous in vatakara. From my recipe index you can know that I am very fan of 

Malabar dishes. Recently I posted too many Malabar recipes because I am from Malabar and these are very familiar for me.  

 

Ingredients

Rice flour                                                : 2 cup

Fish (any)                                                : 200g

Grated coconut                                       :  1 cup

Onion                                                       : 2 or 3 (depends on size)

Green chilli                                              :  2

Garlic                                                      : 2 cloves

Turmeric powder                                   : 1 tsp

Chilli powder                                           : 1  ½ tsp

garam masala                                          : ½ tsp

Curry leaves

Salt

 

Preparation

For filling

1.      Clean the fish and marinate with chilli paste (1 tsp of chilli powder, ¼ tsp of turmeric powder, salt and 1tsp of                  water). Keep for half an hour

2.      Heat a pan with 2 tbsp of oil and fry marinated fish. Let it cool

3.      Remove out fish bone and mince

4.      Fry chopped onion, garlic, and green chilli in a pan with 1 tbsp of oil

5.      Add grated coconut in to it and saute well

6.      Add minced fish, 1/4 tsp of turmeric powder, ½ tsp of chilli powder, garam masala, salt and curry leaves. Saute            for 5 minute and turn off flame

 

For ada

1. Boil 2 cup of water with salt

2. Add water into rice flour and mix well to make thick smooth dough

3. Take a small ball of dough press it with your finger and make pathiri (chapathi size)

4. Place fish masala filling on one half of pathiri and fold over it then seal it with your hand

5. Steam cook for 15 minute and serve hot