Tuesday, October 27, 2009

My first Awards

Thanks Sushma u made my day by passing these awards.

Friday, October 23, 2009

Blogging Break.............

As we are returning to India, i ll not be able to blog for sometime. But sure will visit all your blogs and comment whenever I find time.Hope to c u all soon.....

Wednesday, October 14, 2009

Banana Bread


Got this recipe from joybaking.

Walnut or Pecans - 1 cup (chopped)
Banana - 3 large mashed
All Pupose flour - 1 3/4 cup
Sugar - 3/4 cup
Baking Powder - 1 tsp
Baking Soda - 1/4 tsp
Salt - 1/4 tsp
Cinnamom Powder - 1 tsp
Eggs - 2 large
Unsalted Butter - 1 Stick (melted and Cooled)
Vanilla Extract - 1 tsp

Pre heat the oven to 350 F .Place the nuts in a baking tray and bake it in the oven for 10 min or until it is toasted.

1.In a large bowl mix the flour, sugar, baking powder, baking soda, salt and cinnamon powder, nuts and set aside.
2.Mash the bananas. Whisk the eggs only until the white and yellow combine together. Add the eggs and melted butter, vanilla extract to the mashed bananas.Mix it.
3.Add the banana egg mixture to the flour  by a rubber spatula or wooden spoon using folding method until the flour gets moistened. Dont over mix.Then the bread will be rubbery.The end batter should be thick and chunky.
4.Prepare a loaf pan by spraying with vegetable oil on all sides or apply butter over all sides of the pan and dust it with all pupose flour. Scrape the batter into the pan.
5.Bake golden brown  for 1 hour or until a tooth pick comes out clean.

Monday, October 12, 2009

Ayila (or) Mackeral Curry

This is again my mom s recipe. Prepared with canned Jack mackeral.
Mackeral - 1 can
onion - 1 medium (Chopped)
Tomato - 1 small
Green Chili - 2 (slit lengthwise)
Tamarind - 1 lemon size(Soak in water and extract the juice)
Mustard seeds - 1/2 tsp
Fenugreek - 3-4
Curry leaves - 2 Sprigs
Coconut - 1 cup
Turmeric powder - 1/4 tsp
Chilli Powder -1 tsp
Coriander Powder - 1 1/2 tsp
salt to taste

 Grind the coconut along with turmeric powder, Chilli powder and Coriander powder into a smooth paste.

1.Heat oil in a kadai and add mustard seeds. When they splutter add the fenugreek seeds.
2.Add the onions and saute. When they become brown here and there add the green chilli s  and the tomatoes.
3.Then add the ground paste and mix well. Add the tamarind juice.Then add the canned mackeral and salt and mix well. Add 1/2 cup of water. Cut the mackeral into small pieces and add. Then only the masala will get into the fish.
4.Add curry leaves and close with a lid and allow it to cook for 15 -20 min.

The curry tastes even more when left for 2 -3 hrs before serving.

Saturday, October 10, 2009

Apple Cake with Streusel topping

Hooray atlast i baked a cake. This is my long time dream.My mom used to bake cake for christmas at home.After seeing all the baking in the blogs, i wanted to try...........but never attempted. Recently one of my friend baked a cake for her hubbys b'day and even in her first try it came out gr8. From then onwards my dream became my obsession and atlast it got satisfied.
 This recipe is Laura s. From the day 1 i  saw this recipe i wanted to give a try. I followed the same recipe. But i added extra egg and milk, since using the original recipe i found the batter little thick.

For the Cake:
All purpose Flour - 3 cups
Granulated sugar -1 cup
Sour cream - 1 cup
milk - 1 cup
Baking Powder - 4 tsp
Unsalted Butter- 1 stick (Melt the butter and allow it to cool)
Eggs - 3
Granny Smith Apples -2
Salt - 1 tsp

For the Topping:
Brown Sugar - 1cup
All purpose flour - 1/2 cup
Unsalted Butter - 3/4 stick (Cold and cut into 1/2 inch peices)
Chopped Walnuts - 1 cup
Cinnamon - 1 tsp

Pre heat the oven to 400 F.

1.In a bowl add all purpose flour,granulated sugar, baking powder and salt and mix together. Keep it a side.

2.Take another bowl and add the eggs and whisk until the white and yellow mix. Add the sour cream, melted butter and milk and mix well.

3.In another bowl mix well all the ingredients for topping except the butter.Using 2 knives cut in the butter.The mixture should resemble coarse crumbs.

4.Peel and cut the apples. Add the egg mixture to the flour kept aside at first and mix until the flour gets moistened.Then add the apples and mix well.
5. Apply butter in the baking pan and dust all purpose flour over it and tap and remove the excess flour.
6.Pour in the batter and over it sprinkle the coarse crumbs.

Bake until the cake is done.

Friday, October 9, 2009

Stuffed Brinjal (or) Ennai kathirikai

As i told earlier, i really dont like this veggie. But since Raja likes it very much, we have it in our weekly menu in some form. As the name says it takes a lot of oil. This recipe i came across in a cooking book.In our early marriage days since i dint know anything about cooking, borrowed  this cooking book from a friend in our nearby apartment and tried this.It was a hit with Rajas friends too. One guy even told that he also doesnt like brinjals and never try them.. But after tasting this he had started liking brinjals. Do i need another reason to blog this?

Brinjal - 1 lb Indian variety (Smaller ones taste even better for this recipe)
Small onions - 10
Tomatos -2 (small)
Grated coconut - 2 tsp
Chilli Powder - 1 tsp
Coriander Powder - 1 tsp
Ginger - small wedge
Garlic - 5cloves
Cinnamon - 1 inch stick
Cardamom - 1
Cloves - 1
Salt to taste
Curry Leaves - 2 stalk (optional)

1.Cut each brinjal half way. Dont cut the brinjal into pieces.It should be intact with the stem. Just make two perpendicular cuts in the end oposite to the stem,so that u can stuff in the masala.
2.Grind all the above ingredients(little coarse) above except brinjal, salt, curry leaves and oil ,without adding water.Then add salt to the ground paste and stuff the masala into each brinjal and let it rest for 5 min.
3.Heat oil in a kadai and and add the brinjals.If u have excess masala dont throw it away add it into the kadai.
4.Cook with a lid  in medium heat. stir it frequently until the brinjals are cooked.
5.10 min before removing from heat add curry leaves and stir.

Note: Stir frequently or it might get burnt

Wednesday, October 7, 2009

Vadai Curry

Idly with vadai curry is my favourite combo.I dont remeber having it in my childhood as my mom doesnt prepare it. During my PG hostel days, we used to have this combo as break fast every Thursday. During those days i dont miss my breakfast on Thursdays. After that i dint get a chace to taste such a vadai curry. After  i started cooking i tried to recreate that taste, but i dint get close to it. Now after many trials and errors also i couldnt get the exact taste

Paruppu Vadai- 6-7
Cumin seeds - 1/4 tsp
Fennel Seeds - 1/4 tsp
Cardamom - 1
Clove - 1
Cinnamon - 1 inch Stick
Bay leaf - 1
Onion - 1 medium (chopped)
Curry Leaves - 2 sprigs
Tomato - 1 small
Green Chili - 2
Ginger garlic Paste - 1 tsp
Tamarind - 1 small lemon size (Soak in water and extract the juice)
Turmeric Powder - 1/4 tsp
Chili Powder - 1/2 Tsp
Coriander Powder - 1 tsp
Garam Masala - 1 tsp
Fennel Powder - 1 tsp
Salt to taste

1.Heat oil in a kadai. Add the bay leaf, clove, cinnamon stick, cardamom. Add the cumin seeds and fennel seeds. Add the chopped onion along with the cury leaves and saute. Add the green Chili
2.When the onions become little brown here and there add ginger garlic paste.
3.When the raw smell goes off add the tomatoes along with the turmeric powder.
4.When the tomatoe get mashed up add all the spice powders and mix well. Add the tamarind juice, salt and allow it to cook for 3 min.
5.Crush the paruppu vadai s with hand and add to the kadai along with 1 1/ 2 cups of water.
6.The vadai will absorb the water , so add water accordingly.

Note: 1.U can alternatively prepare the vadai dough and make it into small dumplings and steam it in Idly maker for 10 min and add it to the gravy.

Monday, October 5, 2009

Paruppu vadai

Chana Dal - 2 cups
Onion - 1/2 (chopped )
Green Chili - 1
Ginger - a small wedge
curry leaves - 1 stalk (optional)
Asafoetida - a pinch (optional)
salt to taste
1.Soak the Chana dal in water for 3- 4 hrs.
2.Strain the chana dal and grind it coarsely by adding minimum water. Add curry leaves, green chili, ginger, salt along with chana dal and grind it.
3.Add asafoetida  and onion to the batter and make small round patties.
4.Heat oil in a kadai and allow drop the patties in it and deep fry it.
Enjoy with sauce or chutney

Friday, October 2, 2009

Chicken Kheema

Chicken Kheema or rather aloo mattar kheema. I adapted Vahrehvah Sanjay's kheema recipe and modified according to my taste.

Ground Chicken - 1 lb (or) 1/2 kg
onion - 1 medium (chopped)
Potato - 1 small (cubed)
Tomato - 1 small
Green Peas - 1/2 cup
Green Chili -2  (chopped)
Cloves - 1
Bay Leaf - 1
Cardamom- 1
Cinnamon -1
cumin seeds - 1/2 tsp
Ginger garlic paste- 2 tsp
chilli powder - 1/2 tsp
coriander powder - 1 tsp
Fennel Seeds Powder - 1 tsp
garam masala - 1 tsp
Curd - 1 cup

1.Heat oil in a kadai and add the clove, cinnamon, cardamom and bay leaf.Then add some cumin seeds.
2.When they splutter add the chopped onions.When they become little brown add the ginger garlic paste.
3.when the raw smell goes off add turmeric powder and saute.Then add the chopped green chillis
4.Add the chicken and mix it well. Break the lumps that form with the spatula. Dont add water.The chicken will cook in the water it oozes.
5.Add chilli powder,coriander powder, garam masala, fennel powder, salt and mix well. Then add the tomatoes and curd. Again mix well. Add the green peas and the potatoes.
6.Allow it to cook for 15-20 min covering the kadai with a lid.
7.Add Coriander leaves and mix well and allow it to cook for further 5 min.

Alternatively we can cook green peas and potaoes with salt seperately and add after the chicken is 3/4 cooked.

Wednesday, September 30, 2009

Egg Curry -2

I have already posted an egg curry recipe.This is another version of egg curry.This recipe is Raja s. He occasionally cooks at home and during such instances mostly he makes this egg curry.In this recipe we dont add the boiled egg, we pour the raw egg into the boiling curry and make it cook.Last time when he prepared it i clicked it so that i could blog it.

Eggs - 3
Mustard seeds - 1/2 Tsp
Curry Leaves - 1 sprig
Onion - 1 large (sliced)
Potato - 1 small
Garlic - 2 cloves
Tamarind - 1 lemon size (Soak and extract the juice)
Green Chillis - 3
Turmeric Powder - 1/4 tsp
Chilli Powder - 1/2 tsp
Coriander Powder - 1 1/2 Tsp
Cumin Powder - 1 tsp
Curry Powder - 1/2 tsp
Coriander Leaves - 3 stalks
salt to taste

1.Heat oil in a kadai and add mustard seeds.When the mustard seeds splutter add curry leaves.
2.Add the Sliced onions, garlic, green Chilli and saute until the onion becomes brown here and there.
3.Now add the all the masalas : turmeric powder,Chili powder, coriander powder, cumin powder, curry powder and mix well.
4.Add the tamarind juice and  close the kadi with a lid allow it to boil for 5 min. Add salt. Microwave the potatoes and add it to the mixture
5.Now break 1 egg and add to the mixture stirring continuously and vigorously. Allow the mixture to cook for 3 min.
6.Now break open the other 2 eggs one by one over the top of the kadai and pour it into the curry. Pour it in a single place. Dont stir it . Close the kadai with a lid and allow it to cook in medium flame for  10 min or until the raw smell of egg goes off. The egg will cook well mostly within 10 min.
7.Add coriander leaves and switch off the flame.

Monday, September 28, 2009

25 th post & Paal Payasam

My 25 th post. I am very happy that i have reached this landmark.when i got married i dint know any thing about cooking.I learnt most of my cooking through blogs and websites only.Watching the blogs i wanted to start a blog for a long time.But it got materialised only in Dec 2008.Then also i was lazy to start blogging recipes and only in Juy of 2009 i started blogging regularly. I wanted to celebrate it and hence this sweet recipe.
Though there are many ways we can prepare paal payasam, my mom prepares this way and its her recipe.
She boils the sabudana in the milk itself.I tried it but my paal payasam dint look perfect. I thought maybe because of the sago and hence i boiled the sago seperatly in water and later added to the milk.

Milk - 2 cups
Sago(sabudana) - 1/2 cup
Vermicilli - 1 cup
Ghee - 2 tsp
Cashews - 5 or 6
Raisin - 6 or 7
Sugar - 1/2 cup or according to taste

1.Wash the sabudana in cold water and rinse well. Then cook it in boiling water.
2.Add 1 tsp of ghee to a kadai and saute the vermicilli.They should become light brown.they shouldnt get burnt.So keep in reduced flame.
3.Boil the milk and add the vermicilli.
4.When the sabudanas are 3/4 cooked (some will become transparent), remove only  the sabudanas with slotted laddle and add to the milk.
5.Allow the vermicilli and sabudana to cook in milk.Add th sugar and mix well.When they have fully cooked remove from heat.
6.Fry cashews and raisins in ghee without burning them and add to the Payasam.
Instead of milk u can use coconut milk too.

Saturday, September 26, 2009

Pepper Mushroom

I was introduced to the taste of mushrooms only after marriage. In my home they never used to make it and was reluctant to try it in restaurants too. After trying it for the first time i started liking it and mushrooms have found a permanent place in our menu atleast once in a week.This is an easy recipe for making mushroom chukka which i got from my friend Madhu. This recipe uses pepper and lots and lots of curry leaves.They give the unique flavour for the recipe. 
Mushroom - 1 packet
Onion - 1 small (sliced)
Mustard - 1/2 tsp
Cumin - 1/2 tsp
Fennel Seeds - 1 tsp
Curry leaves - 3 sprigs (fresh)
Turmeric powder - 1/4 tsp
Curry Powder - 1 tsp
Black Pepper - 2 tsp
salt to taste

1.Heat oil in a kadai and splutter the mustard. Then add cumin and fennel seeds.
2.Add the onions and saute it alond with the curry leaves until the onions become soft. Add turmeric.
3.Then add the mushrooms along with salt and curry powder. Allow the mushrooms to cook. If needed add very less water.
4.Finally when the mushrooms have cooked and the water has evaporated add pepper and mix with the mushrooms. Saute it for 3-4 min

Tuesday, September 22, 2009

Guacamole & Salsa

Guacamole is both mine and Raja s favourite.Whenever we order mexican food,we never fail to order extra guacamole. Now with minimum ingredients i made a superb dip.Yet another recipe by Jason hill:
Avacado - 2
Roma Tomato -1(chopped fine)
Cilantro - small bunch (chopped fine)
Lime -1
Green onion - 3 stalks (chopped fine,only green part)
pickled Jalapenos-2 tsp
Salt & Pepper to taste
1.Cut the avacados and seperate the flesh part into a bowl.

2. Add the tomatoes, cilatro, jalapenos, green onion and lime juice to the avacado and whisk a fork until everything mixes together.

3.Add salt and pepper to taste.

These were the tips given by the chef.

Note: 1.The avacado should be soft to the touch.

2.We can add 1 0r 2 tsp of brine of the jalapeno pickle to the mix.

3.In order to prevent browning of the guacamole,we can bury the seed of the avacado into the guacamole



Tomatoes -4 or canned tomatoes

Cilantro - small bunch

Onion - 1/2 (Chopped)

Cloves - 2 pods

Lime - 1(Extract the juice)

Jalapeno -pickled

Salt to taste

Add everthing and grind in a food processor or blender.I ground it in Indian mixie. So it became very fine mixture.

Monday, September 21, 2009

Chicken Quesadilla

I had a chance to taste burrito from chipotle  and ever since am hooked up on Mexican dishes. Might be since their flavour is close to Indian flavour. When we were in Chicago we had chipotle across the street and i wouldnt miss a single chance to get their burritos. I wanted to try making burritos long back, but i was little reluctant. The other day i found this recipe to make quesadilla by chef Jason Hill in food tv,until then i dint know making quesadilla was such a easy thing. This might not be authentic mexican quesadilla but it was worth the try. I made slight changes to the recipe. So here goes the recipe:-)

Tortilla - 1 (store bought)
Cream cheese- 1 tbsp
Cheese - pepper jack (or)cheddar
Green onion- 1 chopped (fine)
Cilantro - handful (finely chopped)
Picked Jalapenos - 2 tsp
Taco Seasoning - 1 tsp
Chicken breast - 1

1.Marinate the chicken with little salt, turmeric powder and lemon juice for 15 min.
2. Boil or cook the chicken.Cool it and shred into bite size pieces using a fork.
3.Add Taco seasoning and little bit of pepper and salt to the chicken and mix well with hands.
4.Add green onion and cilantro to the cream cheese and mix it well.
5.Apply the cream cheese on one side of the tortilla. Sprinkle some cheese on one half of the tortilla(i used mix of pepper jack & cheddar).
6.Place the chicken pieces and pickled jalapenos over the cheese and again over the chicken sprinkle some more cheese.
7.Fold the other half of the tortilla over and place it on a hot tava sprayed with oil.
8.Cook for 2 min and turn over the other side and cook.

Remove it from the tava and enjoy with guacamole and salsa

Thursday, September 17, 2009

Spinach Poriyal

Spinach - 1 packet (ready to use)

Urad dal - 1tsp

Cumin Seeds - 1tsp

Curry leaves -few

Green Chili - 1 or 2

Garlic - 1 clove (chop into small pieces)

Asafoetida - a pinch

Sambar powder - 1-2tsp

Grated coconut- 1/2 cup

Onion -1/2 small (chop into small pieces)

Salt to taste


1.Chop the spinach.

2.Microwave it for 2 minutes.

3.Heat oil in a kadai and add urad dal and cumin seeds.Then add curry leaves.

4.Add garlic and then the green chillis. Add the onions and saute. Add asafoetida and mix well.

5. When the onions become soft add the half cooked spinach along with salt and saute it.Note:

6.After 3 min add Sambar powder and saute again. Add the grated coconut and saute until the water evaporates.

Note: While cooking don't close the vessel and cook then the water will not evaporate easily and the spinach will get mashed up.

Wednesday, September 16, 2009

Moong Dal Curry


Green whole Moong dal - 1 cup

Onion - 1medium

Tomato - 1 small

Green Chili - 2

Garlic - 2 cloves

Curry leaves - 2 sprigs

Coriander leaves - 2 stems

Tamarind - lemon size(soak in water and extract the juice)

Chili Powder -1/2 tsp

Turmeric Powder - 1/4 tsp

Coriander Powder - 1 tsp

Sambar Powder - 1 tsp

Asafoetida - 1/4 tsp

Salt - to taste


1. Saute moong dal in a pressure cooker for 3- 4min and switch off the stove. Take care not to brown it.

2. Add Onion, tomato, green chilli, garlic, salt and water to moong dal and cook it for 4 - 5 whistles or until the moongdal becomes soft.

3. Heat oil in a kadai. Add mustard seeds and when they splutter add curry leaves and fenugreek seeds. Switch off the stove and add chili powder, turmeric powder, coriander powder, sambar powder and asafoetida to the hot oil.

4.Add this masala mix to the moong dal and add tamarind water and cook for 10 min. Garnish with coriander leaves.

Tuesday, September 8, 2009


I love puffs so much.I never get bored of this snack. I remember my school days when there used to be 2 bakeries kings bakery and Greatest bakery near by. Getting puffs from there and having was like a special occasion for me and my brothers.

Now only the Greatest bakery is there.Every evening we can get fresh hot puffs there. They just melt in the mouth. Even now when i pass this bakery i don't miss the chance grab 1 or 2.

The masala inside the puffs gives a great taste to the puff. The masala can be prepared as per our wish.The only thing is it should be little dry.U can add either boiled eggs ,veggies or chicken to this masala.


Puff Pastry Sheet - Pepperridge farm (or) Daily Delight

Egg - 1 boiled

Fennel seeds - 1/4 tsp

Onion - 1/2 (chopped fine)

Ginger Garlic Paste - 1 tsp

Tomato - 1/4 (optional)

turmeric powder - 1/4 tsp

chili Powder - 1/4 tsp

Coriander Powder - 1/2 tsp

Garam Masala - 1/2 tsp

Salt - to taste


1.Heat oil in a kadai and add fennel seeds .Add the chopped onions.

2.When they become soft add the ginger garlic Paste.

3.Then add the tomatoes and when they get mashed .

4.Add all the masala along with salt and mix well.If needed add little water and allow it to cook for 5 min.But in the end the masala should be little dry.It shouldn't be watery. Switch off the stove and add the egg to it and coat the egg with the masala.Allow it to cool.

5.Pre heat the oven to 400 F .

6.Cut the pastry sheet into desired size .Apply egg wash or water on all 4 sides of the sheet.

7.Place the masala coated egg inside and seal it on one edge .The remaining 2 sides should be open.

8.Apply egg wash on the top side of the pastry sheet and place it in the oven.

9.Bake it for 15 - 20 min. check it frequently. Baking time depends on the pastry sheet and oven.

Tomato can be substituted with amchur powder.Its dry mango powder available in grocery stores. 1/4 tsp of amchur powder should be added at the end before switching off the stove. It gives a tangy taste to the masala.

Wednesday, September 2, 2009

Chicken Cutlet

The word cutlet again brings back fond memories of my childhood. My mom prepares it often. She prepares with chicken as well as fish. She prepares fish cultlet with the 'jumper' fish. It tastes really awesome.

Chicken -boneless -1/4 pound
Onion - 1 small (sliced)
Ginger garlic paste - 2 tsp
Green Chilli's -2
Tomato -1/2
Chili Powder - 1/2 tsp
Turmeric - 1/4 tsp
Coriander Powder - 1 tsp
Garam Masala - 1 tsp
Fennel seeds _ 1 tsp
Curry leaves - 4 or 5
Coriander leaves - 3 or 4 stems
Bread slices - 4 or 5
Egg -1
Salt to taste

1.Heat oil in a pressure cooker and add Fennel Seeds. Add curry leaves.
2. Add the sliced onions and saute.When the onions become very soft add ginger garlic paste.
3.When the raw smell goes off add green chilies and the coriander leaves.
4.After 1 min , add turmeric powder and mix well.
5.Add Tomato and saute.when tomato gets little mashed add chili, turmeric, coriander powder and garam masala and mix well.
6.Add the chicken pieces, salt and mix. Chicken leaves water.If we want we can add little water and allow the chicken to cook. Water should be minimum.
7. After the chicken is cooked allow it to cool. Grind into a smooth paste.

Note: If we have added less water there wont be any water.If there is gravy drain it and grind only the solid ingredients.
8.Make the paste into small round patties.
9.Remove the edges from the slices of bread and grind it into powder.
10. Beat an egg in a bowl.
11. Dip the patties in egg and then roll them in the bread powder and allow it to sit for 2 to 3 min
12. Heat oil in a kadai and when it is hot add the cutlets and brown both the sides.
Serve it with tomato ketchup

Monday, August 24, 2009

Mutton Masala

I came across this recipe in Vahrehvah.

Mutton - 1/2 lb
Whole Garam masala:
cloves - 2
Cinnamon -1 inch
Black cardamom - 1
Bay Leaves - 1
cumin seeds - 1tsp
Onion - 1 large
Ginger Garlic Paste - 2 tsp
Tomatoes - 1 medium
Coriander leaves -1 small bunch (chopped)
Chili powder - 1tsp
Coriander powder - 2 tsp

Cut the mutton into medium size pieces and marinate with 1 tsp salt, 1 tsp Chili powder, 1/4 tsp turmeric powder.

1.Heat oil in a cooker and add the whole garam masala. Add cumin seeds
2.Add the onions and saute.

3.When the onion start becoming brown here and there add ginger garlic paste and saute.

4.When the raw smell goes off add Curry leaves and green chilli's.

5.Add the tomatoes.When the tomatoes get mashed add turmeric.

Then add the mutton, salt and mix well. Pressure cook the mutton until it is done.
6.Heat oil in a kadai and the crushed ingredients and saute it for 2 min.
7.Then add coriander leaves and saute for 1 min. Add cumin powder, chili powder and coriander powder and saute without burning the masala.
8.Add the cooked mutton. Mix well and allow to cook. The water should evaporate completely.
The original recipe calls for evaporating the water completely and make it a fry.But i retained a little gravy consistency.

Varutharacha meen kulambu

In Chicago i used to get sea fish regularly from a store. After moving to St.Louis, i dint know where sea fish will be available. But thanks to the anna in the grocery store, he told he will get it for me.He got me some black pom fret.

Comparatively i feel black pomfret is tastier then silver pomfret.This is again my moms recipe. The best meen kulambu i have ever eaten is my grandmothers. She used to make it in earthen pot and the masala she used to grind it with hand in 'ammi kal'. Her kulambu has an unique flavour.

Fish - any fish

Coconut - 1 cup
Onion - 1 small
Curry Leaves - 1 sprig
Black Pepper - 4 or 5
Turmeric Powder - 1/4 tsp
Chili Powder - 1 tsp
Coriander Powder - 2 tsp
Tomato - 1 small
Green chili - 3 slit
Curry leaves -1 sprig
Green Raw mango - 4 or 5 pieces (optional)
Tamarind water - 1 1/2 cups (Soak big lemon size tamarind in water and extract the juice)
1.Clean the fish well and make it into pieces

2.Preparation of Masala:

a. Cut the onion into small pieces.Saute the coconut in medium heat along with the onions curry leaves and black pepper.

b.When the coconut turns light brown add the turmeric powder,chili powder and coriander powder.

c.When the masala becomes reddish brown switch off the stove and allow it cool. Then grind it into a nice paste.

3.Heat a kadai and add the ground masala along with tomatoes, green chilli's, raw mango pieces, tamarind water, curry leaves and salt.
4.When the gravy is about to boil add the fish pieces and allow it to cook for 15 -20 min .

Sunday, August 23, 2009

Paharkai theeyal (bitter gourd Masala)

I love bitter gourd in 2 forms: theeyal or fry. Back home in my mothers place non veg is a must daily for me and my father.My mom used to make fish curry weekly 6 days and Sunday she used to make chicken,this is coz we don't get fish in our near by market on Sundays.

I think the only day we used to have veg food is on GOOD FRIDAY and Ash Wednesday.But that day too we have eggs. Usually on Good Friday our lunch used to be sambar, bitter gourd fry and boiled eggs. To be frank i learnt the name of many vegetables only during my college days since i stayed in the hostel. My mom used to make this dish at home frequently.The bitterness of the bitter gourd will be reduced as it is cooked in tamarind water


Bitter Gourd - 2 or 3 (cut into small pieces)

Onions - 1 medium (chopped)

mustard seeds -1 tsp

Curry leaves - 1 sprig

Chilli powder - 1 tsp

Turmeric powder - 1/4 tsp

Tamarind juice - 1 1/2 cup (extract the juice by soaking large lemon size tamarind in water)

1.Heat oil in a kadai and add mustard seeds. When they splutter add the curry leaves.

2.Add the bitter gourd pieces along with the onions.

3.Saute them in a medium flame until the bitter gourd is 3/4 cooked.

Then add salt and saute for 5 min.

6.Add turmeric powder and chili powder and mix well

7.Add the tamarind juice and and allow it to cook till it becomes little dry.The bitter gourd should be well cooked and it shouldnt be too dry.

Friday, August 21, 2009

Kathirikai Puli Kulambu (Brinjal Curry)

I am not a big fan of this vegetable 'brinjal', But Raja likes it very much.
My mom used to make "puli Kulambu ". She makes in such a way that the brinjal wont be visible that much.The tanginess from the tamarind gives a flavor to the kulambu that is irresistible.

Brinjal - small 5 to 6
Onion - 1 medium ( sliced)
Coconut - 1/2 cup
Garlic - 1 clove
Cumin Powder - 1 tsp
Chili Powder- 1 tsp
Turmeric Powder - 1/4 tsp
Tamarind - Big Lemon Size (Soak it in water and extract the juice)

Mustard seeds - 1 tsp
Fenugreek seeds - 4 or 5
Curry leaves - 1 sprig
Salt - to taste

1.Cut the brinjal length wise into pieces.

2.Heat oil in a kadai and shallow fry the brinjals.Remove it and place in a tissue paper.

3.Heat oil in another kadai and add mustard seeds and when they pop add the fenugreek seeds and curry leaves.

4.Add the sliced onions and saute it.When the onions become soft ,add the chilli powder and mix it well. Add the tamarind juice( 2 cups) and allow it cook.
5.After 5 min add the brinjal. Close it with a lid and allow it to cook for 10 - 15 min

6.Grind the coconut along with turmeric, cumin powder and garlic into a smooth paste.

7.Add the grounded paste to the brinjal and allow it cook for 10 more min or until done.

Tuesday, August 18, 2009

Varutharacha Mutton Kulambu

Back home when my mom cooks chicken or mutton curry she will always opt this method. Since we used to buy chicken or mutton on all Sundays in my parents home i grew eating this most of my early days. But never got bored of this. Now if i have this also it tastes great and it tastes even more delicious if my mom prepares it for me.......

Ingredients :
For Masala:
Coconut - 1 cup
Curry leaves - 1 sprig
Fennel Seeds - 1 tsp
Poppy seeds - 1 tsp (optional)
Cloves - 3
Cardamom - 2
Cinnamon - 1 inch stick
Black Pepper - 4 or 5
Star Anise - single petal (optional)

Chilli Powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander Powder - 2 tsp

1.Saute the coconut in a kadai with the above said ingredients in a medium flame. Don't burn the coconut.Keep sauteing it continuously. If it sticks to the kadai add little oil.

2.When the coconut becomes light brown add turmeric, Chilli powder, coriander powder and saute it again well.

The masala should become nice reddish brown. Then remove from fire. Allow it to cool and grind it to a smooth paste.

Clean the mutton and marinate it in 1/4 tsp turmeric, 1/2 tsp chilli powder and 1 tsp salt.Allow it to marinate for 15-30 min.

Mustard seeds - 1/4 tsp
Onion - 1 large (Sliced)
Tomato - 1 medium
Ginger garlic paste- 1 Tbsp
Pudina Leaves - 2 stems
Coriander Leaves - 4 to 5 stems
Potato - 1 small (optional)
Tamarind juice - lemon size ( Soak it in water and extract the juice)
Salt to taste.

1.Heat oil in a pressure cooker and add mustard seeds, when they pop add onions.Saute it.

2.When the onions become soft add ginger garlic paste and saute.When the raw smell goes off add chopped coriander and pudina leaves and saute it for 1 min
3.Add the marinated mutton and mix well.Allow it to cook for 5 min sauteing in between.

4.Then add the tomato along with the ground masala and mix well.

5.After 3 min add the tamarind juice along with 1 cup water.Depending upon the consistency we want we can add or reduce the water.
6.Add salt to taste and pressure cook until the mutton is cooked.