Fish Cheese Ball

Fish Cheese Ball

1)   3 medium size mackerel fish (you can use any fish, that does not have much bones), boiled with 1/4tsp of salt, turmeric and water.

2)   1 large green chili chopped

3)   ¼ cup coriander leaves finely chopped.

4)   Mozzarella and Cheddar blend cheese

5)   1tbsp corn flour for coating

6)   1egg for coating

7)   1tsp fresh cream or milk (optional)

8)   2 slice of bread slice, powdered in a mixer with dry/ fresh mixed herbs of your choice.

9)   Oil to fry (you may deep fry or shallow fry them. If you want to shallow, fry them, flat the balls into cutlet shape.


Boil the fish, de-done and crumble them with you hands to small pieces.

Mix in the fish, green chilies, cheese, and coriander leaves and make them into balls.

Mix the cream/ milk to the egg (optional) and beat it.

Coat the fish balls with dry corn flour, next with the beaten egg and finally with the herbed breadcrumbs.

Take oil in a pan/pot and either deep fry or shallow fry them.

I had my fish balls with pita bread, you can just eat them as a snack too.


Thalasherry Fish Biryani (Kerala Style/Malabar style)


Thalasherry Fish Biryani (Kerala Style/Malabar style)

For Rice :

Basmati rice : 2 cups

Water : 4 cups

Cloves : 4 nos

Cardamom pods : 3-4 nos

Cinnamon stick : 1 inch piece

Bay leaves : 1-2

Onion : 1 finely, sliced

Lemon juice : 1 tsp

Salt to taste

For Marinating Fish :

King Fish (skinless, boneless cubes : 1/2 kg

Red chilly powder : 1-2 tsp

Turmeric powder : 1/2 tsp

Fennel seed/Sauf powder : 1/2 tsp

Lime juice : 1/2 tsp

Salt to taste

Oil for frying shallow frying

For  Masala

Onion : 4 long thin slice

Tomato : 2 long thin slice

Green chillies :6-8nos

Ginger : 2 inch

Garlic : 8-10 cloves

Red chilli powder : 1 -2 tsp

Coriander powder : 2 tbsp

Turmeric powder : 1/4 tsp

Fennel seed powder / sauf powder 1tsp

Briyani Masala : 1 tsp or any garam masala

Mint leaves : 1/4 cup

Corainder leaves: 1/2 cup

Lime juice : 1 tsp

Oil : 2 tbsp

For Garnishing :

4-5tbsp oil

Onion : 1/2 cup long slice

Mint  leaves – Chopped

½ tsp – Biryani masala/ Garam masala

Saffron in ½ cup of warm milk.


1. Clean the fish and  make a wet marinate with above mentioned marinate ingredients; apply it on fish  and keep it aside.

2. Make a paste of garlic and, ginger.

3. Heat Oil in the frying pan and shallow fry the fish flipping both the sides. When done keep it aside.

4. In same frying pan, add thinly sliced onion and green chilli to left over oil and saute until it is translucent, add the ginger and garlic paste, saute until brown color,add tomatoes,saute for few seconds,now add chopped coriander leaves and mix well.

5. Add  Turmeric powder, red chilli powder,coriander powder, Biryani masala/ garam masala and salt to taste and cook till done.

6. If the masala is too dry add some water and when it blends well with the masala, add fried fish and mix well, take care to be gentle and not break the fish pieces,

7. Cover & Cook on low flame for about 5mins and wait till oil starts to separate and adjust salt.

Cooking the Rice

1. Wash the rice and leave aside.

2. Heat  oil in the pan, add sliced onions, all spices and saute for few mins; now add the drained rice and saute till rice combines well with all spices. Add double the quality of Hot water and bring to boil, add lime juice, simmer and cook till water drains.


Preparing for Garnish

  1. Heat oil and fry the thinly sliced onion till golden  and crisp.
  2. Add finely chopped mint, lime juice and garam masala/biryani masala to the fried onions.

Layering of Biryani:

1.   Take a pan or pot, take half  of the fish masala and  spread it as the first layer.  On the masala spread half of  the cooked rice, than spread a layer of garnish and sprinkle some saffron milk. Repeat the process for the next layer.

2. You can also keep the pot or pan on an iron tava instead of keeping it on direct flame. This will avoid the masala getting burnt.

3. Close and cook on low flame with tight lid for 10-15mins.


Honey Almond Upside Down Cake.


Honey Almond Upside down cake.
• 7 tablespoons/ 100gms unsalted butter, melted
• 1 cup light brown sugar.
• 1/2 cup plus 2 tablespoons honey
• 1/2 cup sliced almonds, toasted
• 1 egg
• 1 cup buttermilk
• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
1. Preheat the oven .
2. Pour 3 tablespoons of melted butter into a bread loaf pan. Sprinkle with 1/4 cup of brown sugar, drizzle with 2 tablespoons of honey and sprinkle with toasted almonds.
3. In a large bowl whisk the egg, remaining brown sugar . Add the rest of the melted butter and honey. Gradually mix in buttermilk.
4. In a separate bowl, combine the flour, baking powder, baking soda and salt. Incorporate the dry ingredients into the wet ingredients. Mix till smooth.
5. Pour the mixture into the prepared baking pan and bake for 30-40 minutes at 170 degrees. Let the cake cool for about 5 minutes and invert it onto a plate.

Dal Makhani (Fat Free)

If you are on a diet and think that you cannot eat Dal Makhani. Here is an easy and fat free Dal makhani recipe. Taste wise no compromise. This can be cooked using only one pressure cooker. But I shifted my dal to the earthen pot after it was pressure cooked.

Dal Makhani/Black Dal
1) 250gms Black Dal
2) 5-6 flakes of Garlic
3) 1 inch ginger
4) 1 medium size tomato
5) 5-6 pepper corns
6) 2-3 small green cardamom
7) 1 inch cinnamon
8) 2-3 small bay leaf’s
9) 2 tbsp of dhania/ coriander powder
10) 1tsp Jeera/ cumin powder
11) 1-2tsp chili powder
12) 1tsp turmeric powder
13) 1tsp amchur powder/ dry mango powder (optional)
14) ½ cup thick curd
15) Salt to taste
16) butter/ghee for garnishing (optional)

Wash the black dal. Place the Black dal in a pressure cooker add enough water, to the dal add garlic, ginger, chopped tomato, pepper corns, cardamom, cinnamon, bay leaf. Pressure cook for 8-9 whistles on high and 20-30mins on sim/low flame.
Open the lid of the cooker when cool and all pressure is released. Mash the dal a little and cook the dal in the pressure cooker with the lid open. Now add the coriander powder, cumin powder, chili powder, turmeric powder, amchur powder (optional) salt and water. Mix well and let it cook. On high flame for 10mins and low flame for 20mins. Finally add the thick curd and cook for 5mins in high and 15-20mins on low flame. Garnish with ghee or butter (optional)

Black Dal and be eaten with roti, plain steam rice or jeera rice.

Please note – All masala/ spices can be added or reduced according to your individual taste.