Menu
Recent Post



EnglishTamilKannadaMalayalamTeluguBengaliHindi/ Marati
Anchovies/ AnchovyNethili, Thogai meen, NethailBolingei KollathuruNethili, kozhuvaNethallu, Pooroava, Kelba, PoravalluKati
BarracudaSheela, Ooli meen, Pilinjan, Cheela, Goli,Gola, Oozha, SeelaObantol, KanakiNeduva, koduva, Cheela, Thiruthakka -dian, Sheelavu, ThindaJellowJaban Tal
BhetkiKhajura
Bluefin TravellyPaaraiVatta, Kuluvel, Oyupara, maduthalaKurugu paarahShitap
Bombay DuckVangaravasiBummulivanamattalu, cocomuttaBombil, Bummalo
Butterfish, MurrelViral MeenKonande, BonkeNacharaBonkePabda Jhol
CatfishKelluthi, MandaiThedeValia Etta, Kaari, Thendu kaduJelalu, walaga, Tedi Jella,Teesrya/ shimplya
Catla (Bengal carp)Katla, Kendai, Thoppu meen, kanavi, Theppu MeenKarakatla, KatlaBotchee, BotchaKatla, Pla Kra Ho
ClamsChippi, Kilingal, VaazhiKakka, Eninththi
CodPanna, KalavaMullan, Chemmun, SarghanPanni meen
Convict surgeonfishKozhimeenMadaVaripara, Kurichil, PaallaMootah
CrabNanduNandu, NjanduPeetha, PithaKekda, Kurlya
Cuttle fishKanawai, Thotti kanavaiTonadi kanava, kalaan kanava
DartKutiliKaduvai, KokkarePeeyadaKaduvai
Dolphin FishAilai, Koppurai kuzhaAbanoosAvnose, AbanoosAbanoos
EelVilangu, Seram PaambuKencholi, Hari MeenuPaambu meen, malanjilMaluguchepaKamilaVam, Bale, Ahir
Emperor (Mula)Vaalai meen, Kulli kozhi meen, Vilai meen, Valai MeenErimeenu, KokkareValiya Vilmeen, KuraliErimeenu
Fin bream (Threadfin bream)/ Pink perchNavara, Rani meenu, Sennagarai, Thullu Kendai, Kandal meenMudumagalu, Madmal, MadumagalaKelli meen, Killi meen, Chengavaal,Chalaneera kantiRani
Finned BulleyeCheena vaarai, KakkasiDisco menuChenvara, UnnimaryDisco meenu
Flying fishParava, Parava kola, KolaParav menuKola parava, BaraviParava meenu
GarfishKola, Kokki meen, Vellai morelKokkare, KontiKola meen, murrelKokare, KontiKankleyTokali
Greas carp fish (Carp)Kendai, aranjan podi, aringal, PooraliReba, RoguArju, Elamosa, ChittahriBatta
Grouper (Reef cod)Kalavan, Panni meen, Komeri, KelavanGuri, Gopra, Muri meenukalava, murumeenMuri meenu
Grunterkurumutti, kalianthalaiThondo, ThondakappeKurukuruppanKorakka, KaruppiKarakara
HalibutPotha
Herring GiantMooran Kenda, Manna, Allathi, UlahtiBhing
Hilsa Fish/Ilish/ Hilsa Herring/ Hilsa Shad/ Palla Fish/ Hilsha/ EllisUllam, Oolum, Vengannai, SevaMallas HilsaPaluvaKillalu/Pulasa /Polasa/IlishIlishPala
Horse MackeralPaarai, Puli paarai, thenga paaraiBangada, Kodante, GoukaeChamba, Kolli paara, Vangada, Kanni Ayilapaar
Indian Goat fishNagarai, navaraiKurli, PurlimanakkamRathi goolivinda
Indian Shad (Hilsa)Oolum, vengannaiMallas HilsaPaluvaKillaluChaksi
JewfishKathalai, KoppayanGhotiPalli koraPulli pannaGhol
Katla, Catla, Bengal CarpKendai, Katla, Kanavi, Karavai, Yamaneri KendaiKarakatla, Karaka, Karacatla, KatlaBotchi, Botcha, Botchee, KrishnabotchaTambra, Katla
King fish/Indo-Pacific king mackerelVanjiram, Kadal viral, NeimeenAnjal, Surmaikadal viral, mottahVanjiram, peddah-mottahSakala
Lady FishKilangan, KilachiKane, NogliPoozhan, Noongal, Poovan, Nangol, CudeerahKane, Nogli
Leather skin fishTheera, tholpaarai, KattaPaali-meenukoda, Leatherpalai meen
Little tunnySoorai
Lizard fishThumbili, Thanni PannaAranai MeenuArrannaCade mottah
LobsterSingai raal, kal eralKonjuKonjanKonjuShevand
MackerelKanangeluthi, kaanakaathaiBangudeAila, AyalaKannangadathaBangda
Mackerel HorseLabi
Malabar AnchovyPoruva, pooravaTharave, Larrae MananguManangu
Malabar TrevallyPaarai, Thol PaaraiKodavai, BonkePaaraKodavai
Mango FishDodywa, Rawas
Mangrove jack(Mangrove red snapper)Seppili, VekkattaiKalavayan
Marine cat fishKelluthi
Milk fish (White mullet)Paal meen, paal kendaiHoovu menu, Hoomeenupoomeenpala bontha
Moon fishKannadi karelHakkimeenAmbattan paaraAmbattan paara
Mrigal(White carp)Ven kendai, MrigalMrigal, Dodda-arjaVenkenda, MrigalArju, YerramosuMrigal
Mullet (Red Mullet)Saala, Madavai KendaiThirutta Maalan, KanambuBontha parigi, Koniga, kathi parigo
Mullet MarineMangin Boir
Murrel (Snakehead fish)Viral meen, KoravaiKorava, manathu kannan, vattonErramatta, Mottu, KoravaCheng
MusselsAazhi, matti, Chippi, Kallikaikadukka, kakka, kadal kai
OysterChippi, Muthu chippi, kavaddiKakka, Muni
Parrot fishPachai elimeenGili meenuKizhi meenKili meenu
Pearl spotPattai, Palincha, Setha kendaiKarimeen, erimeenCashimeraKarimeen
PerchKilichan, Panayeri kendaiKeeri, KallakeedamChamalu, kilipothu, Ganam
PomfretVavvalManjiAavoliNalla Chanduva, Tella chanduvaPaplet
PrawnEraaChemeenJhinga, Chingri, Sungat
Red SnapperSankara Meen, Paruthi vela meenPahari, Chemballi murumeenKorameenu, thundava, ranguTambusa
Ribbon fish / Belt fish / hair tailVaalaiVaalaSavalluBala, Pitiurkti, Pitiwagti
Rohu (Carpo fish)Kannadi kendai, rohuRohuBocha gnadu meenTambada Massa
SailfishKopparan, mayil meenOlameen
Solmon (Indian solman / Threadfin)/ SalmonKaala, Thira vaalaSurmaiKaala, kora, bameenMaga, Budatha magaRawas
SardinesMathi Meen, Kavalai, Vellai suda, Neethu kavalaiMathi, Bootayi(Tulu)Mathi, veloori, ChaalaKavalu, Noona KavalluPedvey, Padwa, Washi
Saw Fish / GurKola Meen, Uluvai, VelaVakusravuYellaKandere
SeabassKoduvai MeenKalanji
Seer fishVanjaram, Neimeen, Nettaiyan CheelaNeymeenVanjaram, konemaSurmai, Visonu, Tuvar Anjari
SharkSura Meen, sorrahThatteSraavu, ChorakuSoraputtu, sorrahShivda, Pari, Puram
Silver Bar fishKaru vaali, Mullu VallaiMullu Vaalai, VaalaKarli, Datali
Silver Belly / Pony fishKaaral podi, Kara podiThaali mullen, Karal, Nalla MullenKaaraSurgutta, Katali, Titaka
Silver Biddyuduvan, Oodan, VelludanKodian Purachi, Pranjin
Silver Moony / Finger fish / Silver bat fishParrandan moolen, PurranndeeAakoli, vavalmeen
Shrimp/ PrawnEral, RaatuChemmeenBoli, EttiKolbi
SnapperKondal
Sole Fish / Tongue soleNaaku Meen, Virahi, NanguNangu, ManganuKorra meenuSohr
Spade fishSeepu Thiratai
SquidOosi Kanawa, KanavaiKanawa
TilapiaKari / Neyyi, Jilapi, Jilehi
TunaSooraiGedareChoora
Turbot (Indian spiny turbot)Potha, Erumei-nakkuManthal, Aayiram paliDodda Nangu, Kolli nangu, Noori nalakaKuppa or Gedar
VelaVela meenVelavu, Vella para
Whip-tail sting ray/ Ray fishThirukkaiThirandi, KottivaTeki, Belugiri, Tenku
White fish (False Travelly)Neer Suthumbu, KuthuppuKuthuppu, Parava, KaduSadumi
Whiting / Lady fishKilanga Meen, KilachiKanePoozhan, Noongal, Cudeerah
Yellowfin TunaKeeraiKedarValliya chura, poovan chura
0

Thandu keerai also called as Foxtail amaranth is not regular spinach that available in the market
throughout the year.  It has fiber and is high in calorific content. Thandu keerai is very famous in
Tamilnadu during the tamil month of Aadi. This is served with Porridge that is made in Amman
temples. Generally it is good in taste while making as sambar, poriyal with coconut,
masiyal(smashed.) Today we will see how to make tasty poriyal.

Ingredients:
Foxtail amaranth/Thandu keerai - 1 bunch
Moong dal - 3 tsp
Onion - 1
Dry red chilli - 4
Mustard seed - 1 tsp
Cumin seed - 1 tsp
Grated coconut - 3 tsp
Salt as required
Oil for seasoning
Steps:
Soak 3 tsp moong dal for 20 minutes and strain water.
In a pan, heat 3 tsp of oil.
Once oil hot, add 1 tsp mustard seed.
Add 1 tsp cumin seed when mustard start splutter.
Add 1 chopped onion and stir it.
With this add 4 broken dry red chilli and stir it.
When onion start wilted, add soaked moong dal and fry it until it turn into golden color and its raw
smell goes off.
Now add 1 bunch thoroughly washed foxtail amaranth/thandu keerai leaves and cook for 3 minutes
to leaves get wilted.
Now add ½ cup water and cook until the water evaporates.
Now add little salt and stir it.
Then add 3 tsp grated coconut and stir it. After adding coconut do not cook further and switch off the
flame.

Now healthy thandu keerai poriyal is ready to serve.
0

This Branzino sea bass fish is wild caught fish and should be cooked whole. It is a very mild-tasting and
versatile fish. Meat will be very soft compared to other fish and perfect for making fry. This fish will be so
moist and delicious! Like other fishes this also has lot of nutritions.
Ingredients:
Branzino sea bass fish - 2
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Black Pepper powder - ½ tsp
Turmeric powder - ½ tsp
Ginger garlic paste - 1 tsp
Lemon - ½
Salt as per your taste
Oil as required
Steps:
In a plate or bowl add 1 tsp red chilli powder, 1 tsp coriander powder, ½ tsp black pepper powder, ½
tsp turmeric powder, 1 tsp ginger garlic paste and mix them.
Squeeze juice from ½ lemon and mix it with masala.
Add required salt as per your taste and mix it.
Add 2 tsp Oil with masala and mix it. Now perfect masala is ready for fish fry.
Clean the branzino sea bass fish thoroughly and make the gashes on both sides. so that masala will
go inside and taste will be good.
Now apply the masala on both sides of the fishes. Make sure to apply inside gashes as well.
Marinate the fishes at least for ½ an hour. Marination of 6 hours will increase the taste.
Heat a dosa pan and add 2 tsp of oil.
Place the marinated fishes on the side and cook for 5 minutes. Add 2 tsp of oil on top of the fishes as
well.
I recommend to cook this fish as whole.
After 5 minutes of cooking, gently flip into other side of the fish and cook for 5 minutes.
This branzino sea bass cook faster than other fishes.
Now easy and tasty branzino sea bass fish fry is ready to serve.
Try at you home and share your feedback below.

0


Carrot (also called as Daucus Carota) is a root vegetable. Though it is root vegetable, the 
properties are totally different than the other root vegetables. Usually, it is orange in color, 
though purple, black, red, white and yellow are also exist. 


Carrot originated from Central Asia. Initially, carrot was grown for their aromatic leaves and seeds rather than roots.Close relatives of the carrot are still grown for their leaves and 
seeds such as parsley, cilantro, coriander, fennel, cumin, anise, dill etc. It spread over to 
Spain, West Asia, India, Europe, China, Japan, America in different centuries.

Optimum temperature required for the carrot cultivation is 16 to 21 degrees Celsius and 
loose soil is required for good growth. Carrots mature within 3 to 4 months of sowing the 
seed. 

China producing 45% of the carrot in the world. Other major countries are Uzbekistan, 
Russia, the United States and Ukraine. 

Carrot can be consumed in different ways like making salad, sambar, chutney, juice, chips, 
etc. Baby carrots were introduced from the 1980s as ready made snacks. Baby carrot nothing but carrots peeled and cut into uniform cylinders.

The reason for the bright orange color of Carrot is due to Beta carotene. Carrot is the good 
source of Vitamin A, Vitamin K, Vitamin B6. 

Carrots having 88% of water, 4.7% of sugar,.9% of protein, 2.8% of fiber, 1% of Ash, 0.2% of 
fat. 

Let’s see benefits now:

Carrot helps to improve our vision as it is rich in Vitamin A. Generally, Vision problem 
occurs during lack of Vitamin A. Eating carrot will add strength to the retina. 

Eating Carrot Provide healthy skin. During summer, taking the bath using carrot paste 
prevents skin and avoid darkening of the skin. 

Bandage using finely grated carrot will provide the faster recovery of wound on the skin, 
scratches and swallow.

Drinking one tumbler carrot juice with little cardamon powder and palm sugar in the 
morning will make you active and keep you chill for the whole day.

Carrot retains its chillness until it is consumed. You can feel chillness while you are holding 
with your hand. Sometimes, our eyes will be too hot while we wake up. We can 
do eye masking using carrot for few days to reduce heat and to get brightness on the eyes.

Heart is the only organ will not take rest in our body. Drinking carrot juice made with one or two rose petals will strengthen the heart tissues and valves. 

Constipation is the root cause for all the diseases. Carrot has fiber in it. When you have two 
raw carrots daily, it will avoid constipation issues. 

Beta carotene in the carrot will helpful to avoid cancer.

Nowadays many youngsters facing the problem with kidney stones. This is due to 
their wrong food habit. Particularly for the youngsters from the age of 20 to 30, while eating 
in the hotel without any control. Also they are consuming much non-veg. This wrong food 
eating behaviour will form urea in the kidney. Carrot juice will dissolve these stones easily. 

Drinking carrot juice with little bit honey will resolve Diarrhea.

Vitamins A,D,E,K are important for all of us. Vitamin A is needed for proper eye 
sight. Vitamin D is for strong bones. Vitamin E is for Semen. Vitamin K is for blood. All 
these vitamins will stores saturated fat in our body. Carrot and Carrot leaf juice will produce 
strong and healthy semen. 

We should have 80% alkaline and 20% acidity from food. But, nowadays we are eating in the reverse. Eating Carrot will be useful for balancing Acidity and alkaline ratio in our body.



0

Mutton Liver” or “Eeral varuval” or “Goat Liver Fry” is very popular dish in South India. This is my
one of the favorite recipe. Many people hesitate to eat this fry. But, if they try once definitely they will
ask again and again. Usually when we buy, goat meat from the butcher shop, they add one or two
pieces along with meat. Parents try to give this piece to their children. Because, it is very good for
health as it has much saturated fat. Whenever we cook liver, we should be very careful as this meat
has some trick. It should be cooked properly at the same time it should not over cooked . If this is
over cooked, it will become like rubber and hard to bite. And also there is cleaning trick in it. We
should remove the outer membrane before cooking. Let’s see how to cook this fantastic recipe.

Ingredients:
Mutton Liver - 450 gm
Onion - 1
Tomato - 1
Ginger garlic paste - 1 tsp
Cinnamon stick - 1 inch
Turmeric powder -¼  tsp
Cumin powder - 1 tsp
Red chilli powder - 1 tsp
Coriander powder - 2 tsp
Black pepper powder - ½ tsp
Cardaman - 3
Cloves - 4
Fennel seed - 1 tsp
Oil for seasoning
Salt as required
Curry leaves - 1 spring
Coriander leaves for garnishing
Steps:
In a mixture grinder jar, add 1 inch cinnamon stick , 3 green cardamom, 4 cloves and 1 tsp fennel
seeds and make it to powder. Coarse powder is fine. Now masala is ready for liver fry.
In a pan, add 3 to 4 tsp sesame oil or any oil and heat it. Sesame oil is preferred for good taste.
Once oil hot add 1 chopped onion and stir it. With this add 1 leaflet curry leaves and stir it.
When onion wilted add, 1 tsp ginger garlic paste and stir it.
Now add 1 chopped tomato and cook for 2 minutes. With this add required salt and give a stir.
Close the lid and cook for 2 minutes to tomato become soft.
After 2 minutes, add ¼ tsp turmeric powder, 1 tsp cumin powder, 2 tsp coriander powder , 1 tsp red
chilli powder and mix it. With this add the ground masala powder and as well and give a stir.
Now add 1 cup water and mix it all. Cook this for 4 minutes until the raw smell of masala powders
goes off.
After 4 minutes add our main ingredient mutton liver. This should be well cleaned and washed 3 to 5
times. Also, there is outer membrane will be there, that has to be removed for soft liver fry.
Cook this for 10 minutes.Liver should be cooked properly at the same time it should not over cooked
to avoid hardness.
After 10 minutes, add ½ tsp black pepper powder and give a stir.
Cook for 2 more minutes.
Finally garnish with coriander leaves.
Now easy and tasty mutton liver fry is ready to serve.
Try at you home and share your feedback below.
0

Author

authorHello, I am Samyraj, a software engineer. In my native village, they call me Samy.
Learn More →



Recipes

Labels