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Sunday, June 12, 2011

Fish fry


fish Pieces 750 gm
Chili powder 2-3 tsp
Turmeric powder 1/2 tsp
Salt to taste
Juice of one small lemon
Green chilies, slit, 8-10
Curry leaves 2-3 sprigs
Garam masala powder
Fresh coriander leaves, washed and finely chopped, 2 bunches
Oil to fry


Clean and wash the fish pieces. Add the turmeric powder, chili powder, salt to taste, and lemon juice to the fish fillets and toss thoroughly. Set aside for a minimum of one-half hour preferably in the refrigerator.

Heat a pan on medium heat. Add three to four tablespoons of oil. Add a few of the curry leaves. Add three to four fish pieces and cook on medium heat till crisp. Add one or two of the slit green chilies. Flip and cook on the other side till crisp. Sprinkle a pinch of the garam masala and a few chopped coriander leaves and cook for a few more seconds. Drain and transfer onto an absorbent paper along with the curry leaves and green chilies. Repeat the process for the remaining fish fillets. Serve hot garnished with onion rings and lemon wedges.

Egg Masala


3-4 boiled eggs

2 cloves,

1/2″ cinnamon

pinch of mustard seeds

1 large onions, chopped

1/2 tsp ginger garlic paste

1 large tomato, blanched, peeled and pureed

1 tsp coriander pwd

1 tsp red chilli pwd

pinch of garam masala pwd

salt to taste

2 tbsps oil

coriander leaves for garnish

Make paste:

little less than 1/4 tsp cumin seeds, lightly roast for 2 mts

2 tbsps fresh coconut

3/4 tsp Poppy seeds, soak in a tbsp of water for 15 mts

2-3 cashew nuts

4-5 curry leaves

1 green chilli


1 Heat 2 tsps oil in a heavy bottomed vessel, add the boiled eggs and saute of low to medium flame for 2-3 mts. Add a pinch of turmeric pwd and combine. Remove and keep aside.

2 In the same pan, add the remaining oil and add the cloves, cinnamon, elaichi and star anise and mustard seeds and saute for a few secs till the mustard splutters. Add chopped onions and saute till onions turn transparent. Add ginger garlic paste and saute for 4 mts.

3 Add chilli pwd, coriander pwd and salt and combine.

4 Add the tomato puree and cook for 3-4 mts.Add the ground paste and cook for 8-10 mts. Add 1/4 to 1/2 cup of water and bring to boil.

5 Add the boiled eggs and let it cook in this masala for 7-8 mts on medium flame. Reduce flame and cook till you get the desired curry consistency.

6 Add garam masala pwd and combine. Garnish with coriander leaves. Turn off heat and serve hot with rotis or white rice.

Sunday, March 6, 2011

capsicum rice

To give you energy and keep your week going,I am going to show you a yummy briyani which is made with my favorite veggie Bell Pepper...

I love to add Bell peppers in all my dishes....It makes the dish colourful as well as flavourful..

This recipe is best served with raita..

Basmati Rice-2 cups soaked for 30 mins
Onion-2 sliced
Tomato-4 chopped
Capsicum / Bell Pepper-1 large cubed
Curd-1 cup
Chilli powder-1 tsp
Coriander powder / Malli podi-1 tblspn
Turmeric powder / Manjal podi-1 tsp
Garam masala powder-1 tsp
Cumin seeds / Jeerakam-2 tsp
Salt to taste
Ghee-2 tblspn

For Green Masala:
Fennel Seeds / Sombu-1 tblspn
Cinnamon / Pattai-1 inch piece
Cloves / Krambu-4
Cardamom / Yelakai-4
Green chilli-2
Coriander leaves / Cilantro-1 cup


In a blender take all ingrediants given for grinding and make into a fine paste.

Heat ghee in a kadai,add in cumin seeds..After it crackle add in onions,cook this till golden brown..

Add in the ground masala and cook till oil separates from this..

Add in tomatoes and mix well...Season with salt.

Add in turmeric,coriander,chilli and garam masala powder.

Add in capsicum and mix well..Pour in curd and mix well.

Add in the soaked rice and fry for 2 mins..

Pour in 4 cups of water(for 1 cup rice add 1 cup water)...Let this come up to boil..

Cover and simmer on a very low flame for 15-20 mins until the rice is cooked and all water has absorbed..

Serve with your favorite gravy or raita..

Thursday, January 27, 2011

Beetroot fry


Medium sized Beetroot 1
Onion 1
Green Chillies 3
pappula podi


1. Heat Oil in a pan. Do the seasoning. Add chopped onions. Once they are soft, add beetroot pieces. When they are fully cooked, add salt and pappula podi. Fry for 3 to 4 minutes.

Mullangi sambar


* 1 cup toor dhal
* 1/4 kg radish (mullangi)
* small lemon size tamarind
* 1 onion (sliced)
* 1 tomato (chopped)

* 1 tsp chilli powder

* 1/4 tsp turmeric powder
* a pinch of Hing
* salt to taste
* few coriander leaves for garnishing

Seasoning ingredients:

* 1 tsp mustard seeds
* 1 tsp cumin seeds
* 1/4 tsp fenugreek seeds
* 3 tbsp oil


1. Wash the dhal and pressure cook for 3 whistles.

2. Soak the tamarind in water for 10 mins and squeeze the juice and keep aside.
3. Peel and cut the radish and carrot into round shape and keep aside.
4. Boil all the vegetables with salt,turmeric and redchilli powder.

5. Now close with a lid and cook on low flame till the mullangi pieces become tender.
6. Now add tamarind juice and allow to boil.Then add cooked and mashed toor dhal and mix well.

7. Heat Oil in a pan. Do the seasoning. Add chopped onions. Once they are soft, add hing and coriander leaves and curry leaves
  8. Finally garnish with coriander leaves and serve hot.

Serve mullangi sambar with plain white rice and potato roast.