Saturday, January 30, 2010

Pacha Kaaya Thoran (Raw Plantain Fry) And Award

Pacha Kaaya (Raw Plantain) - 2 nos medium (Chop it into small pieces)
Shallots - 5 nos
Onion - 1 medium (Chopped finely)
Green Chilly - 3 nos (Split into half)
Turmeric Powder - 1/4 t spoon
Coarse Pepper Powder - 1 t spoon
Mustard Seeds - 1 t spoon
Cumin Seeds - 1/2 t spoon
Grated Coconut - 1/4 cup
Curry Leaves - 1 sprig
Salt - To taste
Oil - 1 1/2 table spoon

  1. Grind shallots and coconut either using mortar and pestle or using mixer. If you are using mixer make sure that it doesn't form a paste. Add cumin seeds to it and mix well with a spoon. Then keep it aside.
  2. Heat a pan and add cooking oil.
  3. Splutter mustard seeds and add curry leaves.
  4. Add sliced onions, green chillies and saute well.
  5. Add salt, turmeric powder and mix well.
  6. Add the prepared paste in step 1 and saute it for 1 minute.
  7. Add chopped plantains and mix it.
  8. Add 1/4 cup of water and cover the pan with a lid and allow it to boil.
  9. In between open the lid and stir it to make sure that it doesn't stick to the bottom.
  10. Once cooked well (around 5-8 minutes) transfer to a bowl.
It is a delicious combination with rice.

It is award time again. Thank you so much Jagruthi for this wonderful encouragement.

To know more about me please click here.

I would like to share this award with my following friends. Please collect this award and post it in your blog.

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I just registered my blog to technorati. So happy... My token for claim is WS5J2THUU9TG.

Thursday, January 28, 2010

Kushari (Egyptian Special)

Last weekend I thought of preparing a variety dish. Suddenly my Dubai days and Kushari came to my mind. Kushari was introduced to me by my friend Dina, who is from Egypt. A popular tradional dish of Egypt which is simple, healthy, tasty & also rich in protein. Sometimes we used to have this for lunch at office in Dubai. She made me craze for this. I really want my husband to try this too. Dina also gave me tips for cooking Kushari. I  would like to thank her a lot for helping me to prepare this & sharing with you all my friends.

Rice (White rice)- 1 cup
Macaroni (Elbow Shaped)- 3/4 cup
Green lentils - 1/2 cup
Tomato Paste - 4 full table spoon
Garlic - 2 to 3 cloves
Onion - 2 medium (1 chopped finely, other sliced lengthwise for frying)
Red Pepper Flakes - 1 t spoon
Black Pepper - 1 t spoon (each serve)
Salt - to taste (each serve)
Olive Oil - 2 table spoon for frying onions
Olive oil - 1 table spoon


  1. Wash & clean rice well. Cook the rice with 2cups of water. Cook the macaroni with enough water and 1 t spoon of oil & 1/2 t spoon of salt until it becomes soft & tender. Cook the lentils with enough water until it becomes soft. Cook all the three items separately in wide opened vessels. Once cooked, drain the water from each of them and keep it aside.
  2. Heat a pan and add 2 table spoon of olive oil. Add sliced onions and fry it well until it turns brown & crispy. Keep it aside in a tissue paper & drain the excess oil from it.
  3. Again in the same pan add 1 table spoon of olive oil & add finely chopped garlic, onions and saute well till it becomes tender.
  4. Add tomato paste  to it and keep stirring with a wooden spatula.  Add red pepper flakes & salt to it. Mix well. Keep it aside. (If you prefer non spicy, don't add the pepper flakes)
  5. Take a bowl & add small portion of cooked lentils, cooked rice & cooked pasta.
  6. Layer a spoon full of cooked tomato paste, fried onions, Salt & pepper & serve individually.
  7. You can mix it well with a fork & spoon (rice, lentils, pasta , tomato paste,fried onions  salt & pepper) & enjoy the kushari.

Instead of macaroni, you can add spaghetti or you can use combo of macaroni & spaghetti. But you have to cook separately.
Instead of tomato paste you can blend tomatoes with little water. You can add vinegar too.

Tuesday, January 26, 2010

Mashed Kappa (Tapioca)

Kappa (Tapioca) - 1 kilo
Turmeric Powder - 1/2 t spoon
Chilly Powder - 1/2 t spoon
Salt  - to taste
Dried Red Chilly - 3 no.s
Mustard Seeds - 1/2 t spoon
Curry leaves - 1 sprig
Cooking oil - 1 table spoon

  1. Boil kappa(Tapioca) in wide opened vessel with enough water, salt, turmeric, chilly powder and cover it with a lid.
  2. Once cooked lower the flame and mash the kappas well.
  3. Heat a pan and add oil. Splutter mustard seeds. Then add dried red chilly & curry leaves.
  4. Transfer these contents to the cooked kappas..
  5. Ready to serve with chutney.

Monday, January 25, 2010

Mushroom Cutlet

Mushroom is my favorite, also for my hubby too. This weekend I thought of trying something different with it and came up with this cutlet. I am so happy that it turned out sooooooooo well. It was really yummy :)

Button Mushroom - 12 nos small (Chop to fine pieces)
Potato - 3 small (Boil and mash)
Onion - 2 medium (Chop to fine pieces)
Shelled Green Peas - 1/4 cup (Boil and cook)
Green Chilly - 3 nos (Chop to fine pieces)
Ginger - 1 inch (Chop to fine pieces)
Garlic - 1 clove (Chop to fine pieces)
Curry Leaves - 1 sprig (Chop)
Coriander Leaves - 2 sprig (Chop)
Turmeric Powder - 1/4 t spoon
Chilly Powder - 1 t spoon
Garam Masala - 1/2 t spoon
Salt - To taste
Cooking Oil - 2 table spoon (For masala) &150 ml (For shallow frying)
Egg - 2 nos
Bread Crumbs - 1 1/2 cup

Preparing Masala:
  1. Heat oil in a pan and saute the sliced onions till golden brown.
  2. Add chopped green chilly, ginger, garlic and saute well.
  3. Add salt to taste, turmeric, red chilly and garam masala powder and mix well for around 20-30 seconds.
  4. Add chopped mushrooms, green peas and curry leaves and stir well.
  5. Take a bowl and transfer the mashed potatoes to it.
  6. Transfer the prepared masala to the bowl and mix it well.
  7. Add the chopped coriander leaves to the mix.

Preparing Cutlet:
  1. Beat the eggs in a bowl and keep it aside.
  2. Take the bread crumbs in a flat plate and keep it aside.
  3. Make small balls out of the masala, flat it, dip in the beaten eggs and immerse in bread crumbs to get a thin layer of it.
Make sure that you are getting fine bread crumbs. We got slightly thick one which is in fact used for making nuggets.

Heat a tava with oil for shallow fry
Once heated fry the cutlets on both sides in medium flame.
Cutlets are now ready to serve.
Serve it with ketchup.

If you don't prefer egg, you can use all purpose flour (maida) for making the dipping mixture. Just take all purpose flour in a bowl and mix it with some water. Your dipping mixture is ready.
Don't dip your cutlet for more than 2 seconds in your dipping mixture. Also make sure that you are immersing it in bread crumbs immediately.

Saturday, January 23, 2010

Sausage Fry (Sausage Fingers) And Awards

Sausage : 4 no.s
Ginger Garlic paste - 1 t spoon
Turmeric Powder (optional) - 1/4 t spoon
Pepper Powder - 1 t spoon
Salt - to taste
Coarse Pepper - 1/2 t spoon
Curry Leaves - 1 sprig
Spring Onion - to garnish
Red Chilly - 1 no.(non-spicy) Split into half and sliced lengthwise
Cooking Oil - 4 table spoon

  1. Split the sausage into half lengthwise.
  2. Marinate with ginger garlic paste, turmeric, pepper powder, salt and sprinkle coarse pepper powder on the sausage and leave aside for 10 minutes.
  3. Heat a pan & add 4 table spoon oil. Add marinated sausage and shallow fry it (both sides).
  4. Add sliced chilly & curry leaves.
  5. Garnish with spring onion.
  6. Easy & simple fry is ready.

More Awards

Comes again the Kreative Blogger Award from Jisha Dil.(I luv to cal her Jish) (
Thank you so much Jish for the luvly encouragement..
I luv to pass this award to all my blogger friends. Friends i request you all to feel free to accept this award & post it in your blog.

Here come again Beautiful blogger Award from Sarah ( & from Nithu
Thank you so much Sarah & Nithu. These awards are an encouragement to me..

Would luv to pass this to
Lady Chef

Friends collect the awards and post it in your blog. Keep rocking!!!

Friday, January 22, 2010

My First Award

I am really excited to receive this first award from Lady Chef of Naadan recipes ( you so much.

Rules for Accepting this Award

1) Thank the person giving the award
2) Copy the award to your blog
3) Place a link to their blog
4) Name 7 things people don't know about you
5) Nominate 7 bloggers
6) Place a link to those bloggers
7) Leave a comment letting those bloggers know about the award

I   Me   Myself:
I am an easy going gal & always wish to think positively. I luv smiling :) :). very soft spoken at the same time very sensitive.
  1. I do............Talk bla bla ,in b/w i say quite often "Atheyyo , hmmm para, ishh ennado, etta..." (Malayalam words)means yes, tell what yaar,hubby, Think which dress i will wear next time going out, dream of my cooper, rav4,& too many..
  2. Read newspaper (Main news headings Home,india,world)and chinnu minnu things Entertainment "when is aishwarya bachan getting pregnant??? Shahid kapoor getting married?? in detail...:)..
  3. Watch Asianet,Sony, Sun channels.(keep changing channels)
  4. Cook,eat yummy delicious foods
  5. Google,gmail,yahoo,orkut,facebook,blogs,raaga etc etc
  6. I wanna do ........start yoga again.start reading books again.Shower morning.Stop day time sleep.Go for a walk
  7. I don't ........ Sing,Smoke,Drink whiskey & vodka,Dance club,Swim

Friends i wish to pass this award
Nithu bala

Friends collect the awards and post it in your blog. Keep blogging!!!!!!!!!!

Thursday, January 21, 2010

Semiya Payasam (Vermicelli Payasam)

Any sadhya(feast) is incomplete without a payasam. One of the most simple payasam is made out of semiya. Day before yesterday, when it started raining, I rushed to my kitchen and searched for some thing to fill my stomach. By chance happened to see the vermicelli in my shelf, aaahh, should i make uppma or payasam?? confused.. nah i will make payasam. mmmm :). Within 20 minutes done, woww "Payasam Ready". My hubby, back from work, saw this on dining table and his eyes wide open 'Oh u didnt give me a sign of this....hmmm.. give me some..i am too hungry!!!!!!'

Semiya (Vermicelli) - 1/2 cup
Ghee - 3 t spoon (vermicelli) + 1 t spoon (frying garnishing items)
Milk - 2 1/2 cup
Water - 1 cup
Sugar - 3 table spoon
Condensed Milk - 2 table spoon
Cardamom - 6 nos
Almond - 7 nos
Cashew Nuts - 6 nos
Kishmish (Raisins) - 5 nos

  1. Heat a deep wide opened vessel and add ghee and allow to melt.
  2. Add semiya and fry till golden brown and transfer to a plate and keep it aside.
  3. Add milk and water to the vessel and bring to boil.
  4. Lower the flame and add the fried semiya and keep stirring until semiya becomes soft.
  5. Add sugar and mix well.
  6. Add condensed milk and stir it for 5 minutes.
  7. Now transfer it to a bowl.
  8. Heat a small pan and add 1 t spoon ghee.
  9. Add raisins, almonds and cashew nuts and fry it until turns golden brown.
  10. Garnish the payasam with the fried raisins, almonds, cashews and splitted cardamom.
  11. Your delicious payasam is ready to serve.

Tuesday, January 19, 2010

Carrot And Apple Pickle

I have come across this wonderful recipe in Rice, Spice and all Things Nice by Reza Mahammad. I tried it and found it so nice.

Carrot : 1 medium (Cut into pieces of 2 cm size)
Granny Smith Apple : 2 small (Cut into pieces of 2 cm size)
Green Chilly : 3 nos (split into half)
Mustard Seeds : 1 t spoon
Whole Cummin Seeds : 1/2 t spoon
Garlic : 1 clove (Chopped)
Curry Leaves : 1 sprig
Oil : 4 table spoon

For Marination:
Red Chilly Powder : 2 t spoon
Sugar : 2 oz
Ground Cummin : 1 t spoon
Oil : 2 table spoon

  1. Take all ingredients for marination in a bowl and add the chopped apple pieces to it. Add the apple immediately after chopping so that it wont be discolored. Marinate for 15 minutes.
  2. Heat a pan and add oil.
  3. Splutter mustard seeds, cummin seeds.
  4. Once ready add chopped garlic, curry leaves and saute it.
  5. Add chopped carrots and green chilly and cook for 5 minutes till carrots becomes soft.
  6. Add the marinated apples and continue cooking for 5 minutes.
The pickle is now ready. Allow it to cool and then put it into airtight container. It will last around 10 days.

Monday, January 18, 2010

Mushroom Pepper Masala

White Beech Mushroom - 150 gm
Onion - 1 medium sliced lengthwise
Tomato - 1 medium sliced thin and lengthwise
Curry Leaves - 1 sprig
Ginger Garlic Paste - 1/2 t spoon
Green Chilly - 1 (slice it lengthwise)
Cooking Oil - 1 1/2 table spoon
Turmeric Powder - 1/4 t spoon
Red Chilly Powder - 1/2 t spoon
Black Pepper Powder - 1 1/2 t spoon (Coarsely powdered)
Coriander Leaves - 1 sprig (Chopped small)
Water - 1/2 cup
Salt - To taste

  1. Heat oil in a sauce pan
  2. Saute onion till golden brown
  3. Add tomato, green chilly, curry leaves and ginger garlic paste and mix well for around 15-30 seconds
  4. Add turmeric, black pepper and red chilly powder and mix well.
  5. Add mushroom, salt and water, mix well, close the lid and heat in low flame till mushroom is cooked.
  6. Your tasty mushroom pepper masala is ready.

Friday, January 15, 2010

Black Pepper Crab

Singapore is rich in sea foods, mainly lobsters & crabs. Black Pepper crab is our personal favorite. Usually when we go out for dinner, we try chilli or black pepper crab with eggs. I became fond of crabs after coming to singapore. We prepared this with live crab which I am totally afraid off. Its my dear who handed this live crab and I was watching him from 1 km away. So all credits to him only.

Mud Crab - 1 no.
Ginger - 1" piece (Chop it lengthwise)
Garlic - 5 no.s (Chop into fine pieces)
Red chilly - 1 no (Non spicy. Chop into fine pieces)
Butter - 2 table spoon
Oil - 300ml for deep frying
Black Pepper - 2 table spoon (coarsely powdered)
Spring Onion - 1 no (Chop into fine pieces)
Soy Sauce - 2 table spoon (Don't add any salt as saltness of sauce will be enough for cooking)
Oyster Sauce - 2 table spoon
Sugar - 1/2 t spoon

Clean the crab well. Separate the outer shell and remove the spongy part. Wash it again well.
Separate the two claws and smash it with a cleaver to create cracks.
Cut off the tip of the remaining smaller claws.
Cut the remaining body into 2 or 4 pieces without removing the smaller claws.
  1. Deep fry the crab until half-cooked, drain and keep aside.
  2. Heat a wok and melt butter.
  3. Put in garlic, black pepper, curry leaves, spring onion and chilies. Saute till fragrant.
  4. Add crab, soy sauce, oyster sauce and sugar and mix well.
  5. Cook for 5-10 minutes until the crab is done.
  6. It is an awesome combination with white rice. 

Thursday, January 14, 2010

Ambala Payasam (Ney Payasam)

Raw Rice -  1/2 cup
Water - 1 1/2 cup
Jaggery - 1 cup (Melt jaggery with 1/2 cup of water)
Cardamom - 4 - 5
Ghee - 1/4 cup
Grated Coconut - 1/2 cup
Raisins - 5 to 6
Cashew nut - 5 to 6

  1. Wash & clean the rice.
  2. Take a pressure cooker and add rice with water and bring to boil.(Wait for 1 whistle)
  3. Add melted jaggery to the cooked rice and stir it well. Cook over low flame.
  4. Add ghee progressively to it.
  5. Add grated coconut and mix it and cook for about 5minutes.
  6. Heat a pan & add 1 t spoon ghee. Add raisins & cashew nuts and fry till it turns golden brown.
  7. Garnish with roasted cashews & raisins.
Ney payasam reminds me my childhood days. On Saturday evenings we go to temple and just wait for this payasam & at that time I always think  how they make it. Time arrived for me that I could make this.
I saw this ney payasam in Sangeetha's site & thought of trying it in a simple way. Thanks to Sangeetha for posting ney payasam.

Wednesday, January 13, 2010

Onion Bhaji

Onion - 2 medium  (Sliced into fine pieces)
Gram flour (Kadalamavu) - 1 1/2 cup
Plain Flour (Maida) - 2 table spoon
Salt - to taste
Coriander leaves - 4 sprigs (Chopped into fine pieces)
Green chillies - 4 no.s (Sliced into fine pieces)
Ghee - 3 tspoon
Cooking Oil - 300ml for frying
Curry leaves - 1 sprig
Garlic - 3 cloves (Finely chopped)
Cumin seed - 1/2 t spoon

  1. Take a bowl and add gram flour, plain flour, salt, ghee and mix well.
  2. Add sliced onions, green chilly, chopped coriander, garlic cumin seeds, curry leaves.
  3. Sprinkle some water and mix all together well. The dough should not be too watery.
  4. Heat a pan and add 300 ml for frying.
  5. Take small dough and fry it in oil.
  6. Ready to serve with sauce if required, combination with tea.
  7. A good evening snack.

Tuesday, January 12, 2010

Mathanga Erissery (Pumpkin Curry)

Pumpkin - 420 gm
Grated Coconut - 1 cup
Turmeric Powder - 1/4 t spoon
Cumin Seed - 1/4 t spoon
Mustard Seed - 1/2 t spoon
Dried Red Chilly - 4 no.s
Urad Dal - 1 t spoon
Cooking oil / Coconut oil - 1 1/2 table spoon
Curry leaves - 1 sprig

  1. Chop pumpkin into cube pieces.
  2. Boil pumpkin in a manchatti (Deep Earthern pot) with enough water (300 ml), salt, turmeric powder.
  3. Grind 1/2 cup of grated coconut with cumin seeds into fine paste.
  4. Once the pumpkin is cooked, reduce the flame, add the coconut paste to it. Mix it well
  5. Heat a pan and add cooking oil. Splutter mustard seeds, urad dal, dried red chillies.
  6. Transfer this to cooked pumpkin. Turn off the flame and keep aside the cooked pumpkin.
  7. Heat the same pan, add 4 table spoon of grated coconut and curry leaves and fry it till it turns brown.
  8. Add these to the cooked pumpkin.
  9. Ready to serve. A part of Kerala Sadhya.

Sunday, January 10, 2010

Malabar Kozhi Biriyani (Chicken Biriyani)

For Marinating Chicken:
Turmeric -1 t spoon
Red chilly - 1/2 t spoon
Salt - To taste

For Chicken Masala:
Chicken - 6-7 big pieces (Preferably leg, thighs or breast)
Onions - 4 medium (Sliced lengthwise)
Tomato - 3 medium (Chopped lengthwise)
Cooking oil - 2 table spoon
Chicken Masala - 2 t spoon
Curry leaves - 1 sprig
Yoghurt - 1 table spoon
Fennel seed - 1/2 t spoon
Garlic - 5 clove
Ginger - 1 1/2 inch
Green Chilly - 3 nos
Cardamom - 3
Mint leaf - 10
Coriander leaf - 1

For Rice:
Rice - 3 cups
Ghee - 1 table spoon
Water - 6 cups

For Garnishing
Cashew - 15
Raisin - 15
Cinnamon stick - 2 inch (Break it into small pieces)
Onion - 1 small (Chop it lengthwise)
Flower spice -3
Bay leaf - 3 (Cut into pieces)
Oil - 1 table spoon
Ghee - 2 table spoon

Mix salt, turmeric and red chilly powder with very little water. Apply it evenly on the chicken pieces and keep aside for 15-20 minutes

For Chicken:
  1. Grind fennel seed, garlic and ginger in mixer.
  2. Heat oil in a deep sauce pan.
  3. Add onion and saute until it becomes soft.
  4. Add chicken masala and stir well for 15-20 seconds.
  5. Add tomato and one t spoon of the paste prepared in step 1 and stir for another 20-30 seconds.
  6. Add the marinated chicken and rest of the paste and mix well.
  7. Add yoghurt (Or lime juice), mix well and close the lid. Cook over medium flame
  8. Once chicken is almost cooked add cardamom, mint leaf, curry leaf and coriander leaf
  9. Chicken masala is now ready. Keep it aside for mixing it later with rice.

For Garnishing:
We will first prepare the garnishing item as we can use the same oil and ghee for frying the rice.
  1. Heat cooking oil and ghee in a wok
  2. Add sliced onion and saute it till deep golden brown
  3. Then transfer it to a plate.
  4. Add rest of the spices and heat it till fragrant
  5. Transfer these to a plate.
For Rice:
Wash and drain the rice using a colander.
Heat 6 cups of water in a separate bowl and boil it.
  1. Add one more table spoon of ghee to the wok after transferring the garnishing items out of the wok.
  2. Once heated add the dried rice and fry it till rice becomes firm and rigid.
  3. Add boiled water, salt and close the lid and cook over low flame.
  4. When water is almost over, turn off the flame. But don't open the lid and keep it aside for 15 minutes, until the rice is completely cooked.
For layering we need a vessel big enough to hold rice and chicken. Or you can use the wok itself.
  1. Put rice and chicken in alternate layers starting with rice.
  2. Add chopped coriander leaves while adding chicken
  3. Garnish with initially prepared spices.
  4. Cover the vessel with a well fitting lid (air tight) and heat over low flame for around 1 minute.
  5. Keep the lid closed for another 10 minutes
Chicken biriyani is now ready to serve. I have just copied out my amma's way of cooking kozhi biriyani except that i didn't any colors. Last weekend i tried this & turned awesome.

Friday, January 8, 2010

Cauliflower Thoran

Cauliflower - 2 cups florets(Chopped into very fine pieces)
Onion - 1 medium
Red dried chilly - 3no.s (Just make coarse powder with a mixer)
Cumin seeds - 1/2 t spoon
Turmeric Powder - 1/2 t spoon
Salt - to taste
Curry leaves - 1 sprig
Cooking oil - 1 table spoon

  1. Heat a pan, add cooking oil. Add cumin seeds, sliced onions and saute it well until it turns tender.
  2. Add salt to taste, coarse red chilly powder, turmeric powder and saute it too.
  3. Add chopped cauliflower and mix it well.
  4. Cover with lid and cook for about 5minutes on low flame.
  5. Add curry leaves to it.
  6. Ready to serve with rice.

Wednesday, January 6, 2010

Egg Mushroom Pasta

Pasta - 11/2 cup (I have taken spiral shape pasta.Each ones choice and availability)
Eggs - 2no.s
Sliced Button Mushroom - 6no.s
Onion - 1medium
Pepper Powder - 11/2 t spoon
Salt - to taste
Cheese - 2 table spoon Grated Mozzarella /Cheddar ( I have taken cheddar cheese)
Cooking oil / olive oil - 1 1/2 table spoon

  1. Take a deep pot and add enough water. Heat over medium flame.When the water starts boiling, add 1 t spoon of oil, add pasta, salt to taste and cook for 8 to 10 mins until it turns soft.
  2. When the pasta is cooked, drain the excess water from pasta and allow it to cool.
  3. Meanwhile heat a pan. Beat the eggs on hot pan and stir frequently to make scrambled eggs. Keep it aside.
  4. Heat the same pan and add oil, then add onions, saute it well till it turns tender. Add mushrooms, pepper powder, salt. Cook over medium flame. Once cooked add cheese to it and reduce the flame 
  5. Add the cooked pastas & eggs. Mix it well.
  6. Ready to serve for 4 to 6 people.
  7. Healthy Protein Rich breakfast.

Tuesday, January 5, 2010

Chicken Stew

Chicken - 500gm (Half chicken cut into medium pieces)
Onion - 1 big (Sliced lengthwise)
Potato - 1 big (Chopped into square shape)
Coconut milk - 1/2 cup thick milk (100 ml)
Coconut milk - 1 cup thin milk (200 ml)
Green chillies - 2 nos. split into half
Ginger - 1" piece (Chopped into fine pieces & crushed)
Garlic - 3 big cloves (Chopped into fine pieces)
Pepper - 1 table spoon (Whole black pepper crushed into coarse powders)
Pepper powder - 1 1/2 t spoon
Cardamom - 3 no.s
Clove - 4 to 5 no.s
Cinnamon stick - 1" stick
Salt - to taste
Cooking oil - 1 1/2 table spoon
Curry leaves - 1 strip
Coriander leaves - 2 sprigs chopped

  1. Marinate chicken pieces with salt & pepper and keep it aside for 15 minutes. 
  2. Heat a deep sauce-pan and add cooking oil.
  3. Add cardamom, cinnamon, clove and saute until its fragrant.
  4. Add sliced onions, ginger, garlic, green chillies and saute well until the raw smell goes off.
  5. Add marinated chicken pieces and fry it well till the chicken pieces become firm.
  6. Add chopped potatoes ,salt to taste and thin coconut milk, mix it well & cook over medium flame with lids closed.
  7. Cook for about 5 to 10 minutes until the chicken is cooked.
  8. Lower the flame and add thick coconut milk.
  9. Keep it for 2 mins. Add curry leaves.
  10. Garnish with chopped coriander leaves.
  11. It's now ready to serve with bread, vellappam or pallappam.

Saturday, January 2, 2010

Banana Fry

Banana - 1no. (I have taken 1 banana only. You can take as per your choice.)
Ghee - 1 1/2 table spoon
Cashew nuts - 5no.s
Cardamom - 2 to 3no.s
Coconut grated - 1 1/2 table spoon
Sugar - 1 table spoon


  1. Peel the banana and slice into circle pieces.
  2. Heat a pan  and add ghee. Add cashew nuts and sliced banana pieces, fry one side of it until it turns slightly brown. Turn the other side and do the same.
  3. Add grated coconut and cardamom. Mix well with banana and stir for 2mins.
  4. Add sugar and mix well.
  5. Ready to eat. A Starter item and Kids Special.