Snake gourd,raw mango and jackfruit seeds curry.

Snake gourds are one of the rich source of fibre and roughage. The addition of jackfruit seeds in this recipe, instead of any (dal) lentils, brings additional benefits of minerals, alongwith thiamin and riboflavin, the raw mango acts as a coolant to the body during the summer months when mangoes are in plenty aspecially raw mangoes again an another source of fibre and vitamins. It contains 36.4 % Vitamin C.

Ingredients

1. Snake gourd -1 large

2. Raw mango - 1 smal

3. Jackfruit seeds - a few

4. Grated fresh coconut- 1 cup

5. Green chillies - 5

6. Cummin seeds - 1 tsp

7. Curd - half cup

8. Turmeric powder- 1 tsp

9. Salt to taste

10. Curry leaves a few

11. Mustard seeds-1tsp

12. Fenugreek seeds-1 tsp

13. Whole red chillies,-1

14.Coconut oil - 1 tsp

15. Water - 2 glass.

Method

Clean and cut the snake gourd into small pieces.

Remove the skin of the jackfruit seeds.

Cut the raw mango into small pieces discard the seed.

In a cooker cook the jackfruit seeds five to six whistle. When cooked transfer it into a large pan add the chopped snake gourd, raw mango, two cups of water, turmeric powder and salt, cook till done. Grind together grated fresh coconut, green chillies and cummin seeds to a fine paste in a mixie.

Mix this paste with half cup beaten curd pour this paste into the  pan of boiled snake gourd jackfruit seeds and raw mango. Cook for another two minutes on low flame add the curry leaves and remove. Heat a tadka pan,

add coconut oil when hot add the mustard seeds, Fenugreek seeds, whole red chillies broken into two and curry leaves let it splutter now pour this tadka on the curry, mix well and cover to retain the aroma.

Your curry is ready to be served with steamed rice.

(Pic courtesy Google images)

Steamed fish in banana leaves

Ingredients

1. Hilsa fish (for the lover of fish with bones) or betki fish (which is fleshy and have less bones) it also called as Asian sea bass or Narimeen in Malayalam. A kilo or as per one's individual requirements.

2.Grated fresh coconut - one whole coconut

3.Green chillies - 6

4. Yellow mustard  a teaspoon

5. Oil for dusting - coconut oil or mustard oil

6. Banana leaves cut into rectangles. Take the count as per the pieces of fish. (For getting the authentic taste it is recommended, can use foil if not available)

7. Salt to taste

8. Turmeric powder

9. Steamer or idli cooker

( Do increase the ingredients of masala as per one's requirements)

Method

Clean and cut the fish into pieces. Apply salt and tumeric powder. Keep aside. Grind together fresh coconut green chillies and yellow mustard seeds in a mixie to a fine thick paste. Dust the banana leaf cut outs with oil and blanch( see the pic)blancing helps the banana leaves to hold the things without tear.

place the fish piece in the centre coat the fish nicely with the coconut masala paste and make it into a packet. You  can even tie it with threads to seal it tightly ( see pics)

Boil water in a steamer when boiled place the fish packets carefully without tearing. Steam it for ten minutes. Open and remove from the steamer. Let it cool. Your steamed fish is ready to be served

(Pic courtesy Google images)