Instant carrot pickle

Carrot - about 1 cup julienned(cut into thin long pieces)

garlic - 1 clove sliced

turmeric powder - 1/4 tsp

red chilli powder - 1/2 tsp

fenugreek powder - 1/2 tsp

lemon juice - 1/2 of a lemon

salt to taste

mustard seeds - 1/2 tsp

asafoetida powder - a pinch

oil - 1 tbsp

In a microwave safe bowl; mix carrot, garlic, turmeric, chilli, fenugreek powders,salt and lemon juice.

Heat in microwave for 1 minute.

Heat a tbsp of oil, splutter mustard and asafoetida. Pour over carrot mix.

Cool and refrigerate. Its a quick version, so cant be stored for long. Finish it within 5 to 7 days.

Kollam style Fish Curry

This type of preparation is common in kollam part of kerala. You can use any fish of your choice. Increase or decrease the chilli you want to use. The below quantity give you a medium spicy one.

Ingredients:

Fish - 2 lbs [Any of your choice]

small onion - 10

ginger and garlic - 2 tbsp [crushed or sliced]

onion - 1 small

tomato - 1 small

green chilli - 2 or 3

turmeric powder - 1/2 tsp

kashmiri chilli powder - 2 tsp [ This is mild one, if you use regular chilli , use less]

coriander powder - 1 tsp

pepper powder - 1 tsp

fenugreek powder - 1/2 tsp

kudam puli or kerala fish puli - 2 or 3 pieces (soaked in water)

coconut milk - 1 cup

curry leaves

mustard - 1 tsp

oil - 2tbsp

salt to taste

Clean and cut the fish into small pieces. Chop all onion,small onion,tomato,greenchilli,etc.

Heat oil. Splutter mustard. Add curry leaves.

Saute ginger and garlic. Add onion,small onion and green chillies and saute well.

Add tomatoes, saute until nice and mushy.

Add turmeric,chilli,corainder,pepper and fenugreek powders. Saute for a minute.

Add the fish puli along with the water.

Now Add about 2 cups of water and 1 cup of coconut milk.

Add salt to taste.

Let it boil nicely.

Gently drop in the fish pieces. Let them cook for 10 to 12 minutes.

Done.