Fish Thoran

Nothing is more annoying than cleaning a bunch of small fishes;-) .Lot of effort on a tiny fish which will go invisible in a single chew..

 

Whenever the fish brought happens to be very small,I neither fry it nor make curry,bcoz its almost watse of effort.Alternatively,small ones tastes heavenly when used to make thoran.We can use big fish pieces too.I make with tail end and head end pieces of king fish so that it doesn’t go wasted.

 

We’ll need

 

Cleaned fish-1/2 kg (maybe 2 cups)

Grated coconut-1 cup

Small onions(kunjulli)-5-6 nos

Green chilly-3-4 nos( as hot as you need it)

Ginger-a small piece

Garlic-1 small piece

Fennel seeds-1/2 tspn

Turmeric powder-1/2 tspn

pepper powder-1/2 tspn

Kokum(kudamluli)-2 small pieces

Curry leaves- 1 stalk

Salt

 

Coarse grind coconut,onion,green chilly,ginger,garlic,curry leaves ,turmeric powder and fennel seeds.Heat oil in a pan and splutter mustart seeds.Add coconut mixture.Add kokum(kudampuli) and pepper powder.Add cleaned fish and salt.Pour 1/2 cup water and cook on low flame.Serve hot.

 

P.S :

• If you are using big sized fish(like king fish),cook them seperately adding turmeric powder,salt,pepper powder and kokum.Remove bones and then add to the coconut mixture and cook
• If you dn’t have kokum,add 1 tomato,cut into very small pieces.Alternatively,you can use lemon juice.
• This is a quick version.Instead,you can add curry leaves after spluttering mustard seeds,add split green chillies while cooking.
• You can avoid fennel seeds if you prefer.But I think it adds to the taste of fish.

Sprouted Green Gram/Cherupayar Thoran

 

Sprouts are considered as wonder foods. They rank as the freshest and most nutritious of all vegetables available to the human diet. By a process of natural transmutation, sprouted food acquires vastly improved digestibility and nutritional qualities when compared to non-sprouted embryo from which it derives. 

 

 

Sprouted moong beans, for instance, have a 8.3 increase of water content over dried beans. Hence the nutritional value of sprouted and dried mung beans can be compared by multiplying the analysed nutrients of sprouted mung beans by the factor of 8.3.IK,J.

 

Sprouts are an extremely inexpensive method of obtaining a concentration of vitamins, minerals and enzymes. They have in them all the constituent nutrients of fruits and vegetables and are ‘live’ foods. Eating sprouts is the safest and best way of getting the advantage of both fruits and vegetables without contamination and harmful insecticides.

Read more..

 

 

http://www.sproutnet.com/Press/sprouts_for_optimum_nutrition.htm

 

 

Did that sound a lecture??? Sorry..I couldn’t resist because such is the goodness of having sprouts.Here is a quick and simple recipe for sprouted moong dal thoran.

 

 

 

Soaking :

            Professional soaking calls for 48-72 hrs of soaking..Sorry,I soak only 24 hrs or so.WHY?Well,I dn’t know..Maybe bcoz I forget to soak it earlier,or because I feel temped to eat it when the sprouts are beautiful..Whatever,Soak the gram in water for an overnight.In the morning,drain out the water and keep the gram in a cool place(just means keep it away from window side..Thatz it) .You can use it either for dinner time or keep in refrigerated the following night and cook next day..

 

 

You’ll need

 

Sprouted green gram- 2 cup

Turmeric Powder-1/4 tspn

Green chilies-3-5 nos

Onion(sliced)-1 small

Grated coconut-1/2 cup or more

Fennel seeds-1/2 tspn

Curry leaves

 

 

Cook sprouts adding salt and turmeric powder.PLS DN’T PRESSURE COOK,unless you need a dal payasam..Sprouts get cooked very fast.In another heated pan,splutter mustard seeds,add fennel seeds,curry leaves,onion slices and green chillies(add as in ordering .When onion gets slightly browned,remove from heat.When sprouts are half cooked,add the sauted ingredients.Add grated coconut and cook till done.

 

 

P.S:

•  The more you add coconut,the more it tastes good.
• You can add thinly sliced garlic,along with sauted ingredients ,if you prefer.