Tuesday, 3 September 2013

Meenada / Fish stuffed rice turnover

Two month vacation over back to work. Feel lazy couldn't start nicely, tomorrow onward full concentration in lab work. But I will upload my kitchen experiments definitely. blogging gives me pleasure and it gave me many good friends.

This is one of my favorite dish Meenada, famous in Vatakara. From my recipe index you can know that I am very fan of Malabar dishes. Recently I posted too many Malabar recipes because I am from Malabar and these are very familiar for me.  

I used two tilapia fish (you can use 250g any fish sardine is best for this recipe
for fish marination
                  ¼ tsp turmeric powder
                  1 tsp chilli powder
½ tsp lemon juice
For rice dough
2 cup rice powder
2 ½ cup hot water to make dough (quantity may vary)

For masala stuffing
3 medium size onion thinly sliced (2 cup thinly sliced onion)
1 ½ tsp garlic paste (I used store bought garlic paste if you are making yourself add only 1 tsp)
4 green chilli chopped
2 cup grated c oconut
¼ tsp turmeric powder
1 ½ tsp chilli powder
½ tsp garam masala
salt to taste
mint leaf and coriander leaf
2 ½ tbsp oil

Fish fry and masala preparation
1) Marinate the cleaned fish with salt, lemon juice, turmeric powder and chilli powder
2) After half an hour fry marinated fishes in hot oil (1 ½ tbsp) at medium flame. Take out the fried fishes from pan and let it cool.
3) In same pan add remaining oil and fry onion till it become translucent (add some salt)
4) Drop garlic paste and green chilli into the sauted onion and sauté these well
5) Add grated coconut and mix well. Let it cook for 1-2 minute
6) Now the time to add fish. First remove the bone then minse with hand. Add this minced fish into above cooked coconut mixture
7) Sauté it well. Make a space to add chilli powder, turmeric powder and garam maala (as shown in photo).
8) Add ½ tsp oil into the powder. Mix these all with fish coconut masala. Add salt if needed.
9) Keep in low flame for 1 to 2 minutes finally add mint leaf and coriander leaf (instead you can add curry leaf). Let it cool

rice dough
1) In a bowl take rice powder then add hot water with required salt
2) First mix it with spoon, once the temperature become tolerable to hand knead well with your hand (well kneaded dough will not break during cooking)

Ada preparation
1)     Take a ball size dough, add few drops oil in your palm and spread around the ball (make sure you brushed enough oil around the ball. This will prevent sticking each other when you place this in steamer) place the ball in a banana leaf (this is traditional way but here I used cling wrap) then press with your finger and make round shaped thin sheet/ pathiri (in photo i think it looks thick but actually that was thin)
2)    Place the prepared fish masala (as shown in photo) on pathiri
3)   Fold it and press the sides (if you are using banana leaf you can use the banana leaf as such for cookin.g Because I used cling wrap I removed ada from it)
4)    Place the preapared ada one by one in a steamer pot (with banana leaf ada will not stick each but like me if you are are placing ada without leaf there is higher chance to get stick so make sure you did knead dough very well and you used enough oil when you made ball)
5)    Cook for 20-25 minute in medium high flame

6)    Your meenada is ready now 

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