Tastebud Kindlers

This is my mumma special yummiest fish curry,,, Do give it a try! Ingredients Fish (Black bass) - 3/4 kg Coconut oil - 1 large heaped tbsp. (Initially, Will need to add more later on) Mustard seeds - 1/2 tsp Uluva or Fenugreek - 2 pinch Onion - 1 small Ginger -  3 to 4 inch piece Garlic - 1/2 pod Green chilli - 8 Red Chilli powder - 1 heaped tsp Turmeric powder - 1/2 tsp Coriander powder - 1/2 to 3/4th tsp Kashmiri chilli powder - 2 and 1/2 heaped tsp Puli or tamarind - 4 avg sized Coconut milk - 1/2 a can Curry leaves - 1 sprig Salt to taste - about 4 tsp Procedure Rub and clean puli and immerse in water Heat coconut oil and burst fenugreek and mustard seeds Saute on medium heat (flame 6) very finely sliced onion, ginger, garlic and green chillies. Add oil if needed Lower the flame and add ingredients 9 to 12 and fry till oil is released from it.    Add puli and water, adjust salt and add curry leaves (1/2 a sprig), coconut milk diluted in water. B

My mom recently visited me and she taught me how to prepare the perfect batter for Kerala Appams. Ingredients Pachari or Sona Masoori Rice - 3 cups soaked for atleast 4 hours Cooked brown rice - 3 large serving spoon Shredded coconut - 3 large serving spoons Water (room temp)  Instant yeast - 1 unheaped tsp Sugar - 4 heaped tbsp. Salt  Procedure  In a mixer, mix ingredients 1 to 3 in water at par level  Move the mixed ingredients to a steel vessel (better than glass containers as steel can conduct heat better) and add sugar and yeast and mix well. (Hand can be used to mix as it helps fermentation more)  Once the batter has fermented (can take few hours to 2 days depending on the quality of yeast and the temperature of the room), add salt and mix well. Pour a spoonful of batter into a hot appachatti or frying pan. Cover and cook for a couple minutes on medium heat. Serve hot from the stove. Tips Aval or rice flakes soaked in water for 10 min can be used as