Saturday, June 13, 2015

Spicy Shrimp

Believe it or not, I made this dish in just 15 mins! There is not much chopping and if we do some steps in parallel, this is a pretty quick one. The only time consuming part is peeling the tail off the shrimp, but I did it while the other ingredients were cooking. After a very long time, I cooked a shrimp dish in my kitchen. If you are Shrimp lover, here is one of the most flavorful Shrimp dishes for you.


  • Medium sized Shrimp - 1 lb or about 12 pieces, peeled and deveined. I used frozen shrimp and it came out just fine.
  • Ginger - 1 inch
  • Garlic - 5 medium cloves
  • G.chilly - 1
  • Chopped Onions - 1/2 cup
  • Curry leaves - a few
  • Chopped Tomato - 1 medium 
  • Chilli powder - 1/2 tsp
  • Corriander powder - 1 tsp
  • Turmeric - 1/4 tsp
  • Black Pepper corns - 1 tsp
  • Cumin seeds - 1 tsp
  • Cinnamon - 1 inch
  • Cloves - 4
  • Cardamom - 2
  • Fennel seeds - 1 tsp
  • Corriander leaves - a hand full.


  • Wash the Shrimp thoroughly and remove the tail portion, if present. Set aside.
  • Grind the ginger, garlic, g.chilly, a few curry leaves, black pepper corn, fennel seeds, cumin seeds, cinnamon, cloves and cardamom to the a fine paste. 
  • Heat oil in a non stick pan, add chopped onions and curry leaves. Fry until the onions change color.
  • Add tomatoes and fry for a few mins until it loses shape.
  • Add the ground paste, turmeric, chilli powder and corriander powder, salt and 1/2 cup water and cook for a few mins until it thickens and oil starts separating. 
  • Add Shrimp and mix well. 
  • Add 2 tbsp water cover for 5 mins in low heat. Shrimp takes just a few mins to cook. 
  • Remove the lid and cook for the a few more mins in medium heat until it reaches a thick consistency.
  • Garnish with corriander leaves.

Excellent side dish for any kind of rice or chapathis.

Friday, June 5, 2015

Cabbage - Broccoli Poriyal (Stir-fry)

This is one of my favorite quick and easy stir-fry dishes. Broccoli is a vegetable I started liking only recently as this was not a common vegetable in India when I was growing up. However, once I started trying dishes with this healthy vegetable, I started using it more and more in my dishes.  This is one such combo I tried just like that and it came out quite well. Hope you all like it too.


  • Cabbage - 1 cup (Chopped)
  • Broccoli - 1/2 cup (Grated - The trick is to grate the Broccoli so the flavor is distinct).
  • Onions - 1 medium
  • Garlic - 2 
  • G. chillies - 2
  • Mustard leaves - 1 tsp
  • Urad dal - 1 tsp
  • Crushed Peppercorn - 1 tsp
  • Asafoetida - 1/4 tsp
  • Curry leaves - a few
  • Shredded coconut - 2 tbsp


  • Finely chop the onions and g.chillies. Crush the garlic and set aside.
  • Heat oil in a thick bottomed pan, season with mustard seeds and Urad dal.
  • Add asafoetida, g.chillies and garlic and fry for a few seconds.
  • Add chopped onions and curry leaves and fry for 2 mins until onion changes color.
  • Add the chopped cabbage and grated broccoli and stir fry for a min. 
  • Add salt, 1/4 cup water and salt and cover in low heat until the vegetables are fully cooked.
  • Increase heat and fry gently until all the water evaporates.
  • Finally add coconut and mix well. 


Thursday, June 4, 2015

Gongura Mutton (Lamb with Sour Gongura leaves)

Here is a spicy mutton dish I'm sharing that I tried and tasted recently. I have tried very few dishes with Gongura leaves and this one is my favorite so far. I have seen several variations of this recipe and this one is customized with my choice of ingredients.


  • Mutton - 1 lb (I prefer with bones)
  • Chopped Gongura leaves - 3 cups, loosely packed
  • Chopped onions - 1 cup
  • Ginger/Garlic paste - 1 tbsp
  • G.chillies - 3
  • Turmeric - 1/4 tsp
  • Chopped tomatoes - 1 cup
  • Chilli powder - 1 tsp
  • Corriander powder - 2 tsp
  • Garam masala - 1 tsp
  • Cloves - 2
  • Cinnamon - 1 inch
  • Corriander leaves - a hand full.


  • Remove the gongura leaves from the stem, wash under running water. Chop them roughly.
  • Heat a pan. Add the Gongura leaves and g.chillies. Sprinkle some water, cover and cook in low heat for a few mins.  Cool and make this to a paste using blender.
  • Meanwhile wash the mutton thoroughly and chop into small pieces. 
  • Heat oil in a thick bottomed vessel, season with Cinnamon and cloves. Once they pop, add chopped onions and fry for a few mins.
  • Add ginger/garlic paste and fry for a min.
  • Add the mutton and mix well.
  • Add turmeric, chilli powder, corriander powder, garam masala and salt. Mix the mutton well until the spices are coated well. 
  • Add tomatoes and fry for a few mins.
  • Transfer this mixture to a pressure cooker. Add the gongura/g.chillies paste and 1 cup water. Cover and cook until the mutton is fully cooked. This may take 8 - 9 whistles depending on your pressure cooker.
  • When done, open the pressure cooker, mix well and cook the mutton in high heat until all the water is evaporated and it becomes thick. 
  • Finally add chopped corriander leaves and mix well.

Goes well with hot rice and any type of curry. As the picture shows, I enjoyed it with Sambar :)

Friday, June 13, 2014

Chicken 65 (Spicy Fried Chicken)

Sometimes the easiest way to subside the cravings is to just make them at home just when you want it. Have been having a craving for Chicken 65 lately and there's just one restaurant in our neighborhood that offers this dish and its crowded most of the time. So, I decided to make this at home last weekend.


For Marinade:

Boneless / Skinless Thighs - 1 lb
Ginger/Garlic paste - 1 tbsp
Chilli powder - 1 tsp
Turmeric - 1/4 tsp
Egg - 1
Vinegar or Lemon Juice - 2 tsp
Corn Flour - 1 tbsp
Salt - to taste

For Tempering:

Sliced Onions - 1/2 cup
G.chilly - 1 (sliced)
Curry leaves - a hand full
Yogurt - 2 tsp (Optional)


  • Wash the chicken thoroughly and cut them into 2 inch pieces. 
  • In a wide bowl mix the chicken with all ingredients for marinade until its well mixed and set aside for at least an hour. I usually leave it in refrigerator for about an hour.
  • Heat oil in a pan. Fry the chicken pieces in batches in oil and place them on a bounty sheet to get rid of the extra oil.
  • In the same pan, retain about 2 tsp hot oil. Add the onions, g.chillies and curry leaves and fry until the onions become crispy and golden brown.
  • Add the yogurt and a pinch of salt and let it boil well until the yogurt thickens and blends well with onions. 
  • Add the fried chicken and give a quick toss for a min. 
  • Remove from heat and serve immediately. 
Enjoy this as appetizer/finger food or with Briyani!

Sunday, June 1, 2014

Fish Curry

Here I am after another long gap! Thanks to my friends A & S who have been constantly following up with me to post new recipes. This post is for them. This is a traditional fish curry from my place that's often made at households and restaurants. I have tried many versions of fish curry and honestly this has been my favorite so far. My sister passed along this recipe to me as she loved the homemade flavors in this dish. Quite simple and flavorful.


  • White Pomphret or Pompano (Pomphret has a better flavor) - 2 lbs (about  7 pieces including head and tail).
  • Small onions - 8 numbers - chopped.
  • Curry leaves - a few
  • Chilli Powder - 2.5 tsp
  • Corriander Powder - 2.5 tsp
  • Fenugreek Seeds - 1 tsp
  • Tomatoes - 3 medium sized, chopped
  • Shredded Coconut - 1/2 cup
  • Tamarind water - 2 cups
  • Sesame Oil / Gingely oil/ Nalla Ennai - 4 tbsp (Sesame oil is the key ingredient in this recipe and to get the right flavor, adding extra oil is important. Since Sesame oil is good for health, be gracious in adding oil)


  • Wash the fish thoroughly in water by adding salt. Set aside.
  • Grind the coconut and 2 small onions to a smooth paste. Set aside.
  • Heat 4 tbsps sesame oil in a heavy pan or kadai. Season with fenugreek seeds and curry leaves.
  • Add the remaining 6 small onions (chopped) and fry until the onions shrink and turn color.
  • Add chilli powder, corriander powder and fry for 2 mins.
  • Add chopped tomatoes and fry for couple more mins. You will see the mixture soaked in oil and looks dark red in color. 
  • Now add tamarind water and salt. Mix well and let it boil for 5 mins.
  • Add the ground paste and boil for a few more mins. If required add 1/2 cup of water.
  • Finally add the fish and boil for about 5 more mins, or until fish is completely cooked. Since fish cooks fast, be a bit cautious in not overcooking the fish, it may disintegrate in the curry.
Enjoy with plain rice. As you may know, this curry tastes divine the next day. 

Wednesday, March 20, 2013

Curry Leaves Chicken (Karuvepilai Chicken)

Its time to post a non-vegetarian recipe. I love the tantalizing flavor of curry leaves. A bit of this brings out a traditional flavor in everything I cook, especially in non vegetarian dishes. Nothing can beat the freshly seasoned curry leaves on coconut chutney. I used to dislike this during childhood as it was painful to pick them out while eating. With the years going by though, like many of you, I’ve developed a true love to these leaves. Now, given a chance, I’d add them to anything I cook.

This is a dish that I have been waiting to post for a long time.  The first time I tasted this was at a local restaurant in India. It was delicious and ever since I have been drooling over this dish. I messed up the pictures when I made this last time and after a long time I made this again recently. 

  • Chicken thighs (boneless) - 2 pounds
  • Curry leaves - 1/2 cup
  • Onions - 2 medium sized - finely chopped
  • Tomatoes - 2 medium sized - finely chopped
  • Ginger - 2 inches
  • Garlic - 4 cloves
  • Turmeric powder - 1/2 tsp
  • Chilli powder - 2 tsp
  • Corriander powder - 4 tsp
  • Cinnamon - 1 inch
  • Cloves - 2
  • Cardamom - 1
  • Fennel seeds - 2 tsp
  • Sesame oil - 2 tbsp


  • Wash and cut the chicken into 2 inch pieces. Marinate the chicken pieces with turmeric powder, 1 tsp chillipowder and salt for atleast 30 mins.
  • Make a paste out of ginger, garlic, cinnamon, cloves, cardamom, 1 tsp fennel seeds, curry leaves (save a few for seasoning) and a handful of chopped onions. Add just a little water.
  • Heat sesame oil in a large wok (cast iron pans are perfect). Season with the remaining 1 tsp of fennel seeds.
  • Add chopped onions, a few curry leaves and fry well until the onions change color.
  • Add the ground paste, remaining 1 tsp chilli powder and corriander powder and fry in medium heat for a min.
  • Add the tomatoes, mix well, cover and let it cook in low heat for 5 - 8 mins, until the spices and tomatoes are cooked well.
  • Add the marinated chicken, mix well and cover it again in medium heat for 10 - 15 mins until the chicken is fully cooked. Add very little water if necessary as the chicken and tomatoes release a lot of moisture.
  • After the chicken is fully cooked, increase the heat and let all the liquid evaporate while gently stirring the chicken continuously.
  • Turn off the heat after the chicken reaches the correct consistency as you desire.
 Perfect for Sambar and Rasam rice... but nothing can beat this dish with curd rice!

Sunday, February 24, 2013

Paruppu Urundai Kulambu (Lentil balls cooked in a spicy gravy)

I'm ready for a warmer weather.  I want to free myself from wearing layer after layers just to place my garbage outside. I'm ready to wear my flipflops and go for a walk in my neighborhood. More than all, I am ready for summer food.  Grilling, Cool Frappuccino, Oberwies Sundaes - I can't wait.

Lately I have been just trying some of my favorite traditional recipes. Last week I sat back in my couch with a bunch of cook books on my lap and went through all of them. I bookmarked several recipes - a lot of them were traditional home made recipes that I have a craving for now and some of them I have not even heard of. My "To Cook" list has grown longer than ever. Paruppu Urundai Kulambu is an authentic tamil recipe made often in our state, but the preparation may differ between households. This is a perfect dish for a weekend lunch accompanied with some traditional side dishes like poriyal or koottu.

For the Paruppu Urundai: 
  • Toor Dhal - 3/4 cup
  • Chana dal - 1/4 cup
  • Red chillies - 2
  • Fennel seeds - 1 tsp
  • Garlic - 1 small clove (optional)
  • Onions - minced - 1 tbsp
  • Salt - as needed
  • Curry leaves and Corriander leaves - finely chopped  - a hand full.
For the Kulambu:
  • Onion - 1 medium sized - finely chopped
  • Garlic - 3 cloves - finely chopped
  • Curry leaves - a few
  • Asafoetida - 2 pinches
  • Tomatoes - 2 small - chopped
  • Turmeric powder - 1/2 tsp
  • Kulambu powder - 2 tsp (You can substitute this with 2 tsp sambar powder or 1 tsp chilli powder and 2 tsp corriander powder)
  • Tamarind Water - 2 cups (or 1 tbsp tamarind paste mixed with 2 cups of water)
  • Shredded Coconut - 1/2 cup
  • Fennel Seeds - 2 tsp
  • Mustard seeds - 2 tsp
  • Corriander leaves - to garnish
  • Soak the dals for 2 hrs. Grind the dals with fennel seeds, garlic, red chillies and salt. Do not add water. Mix the dal paste with Onions, curry leaves and corriander leaves.
  • Make equal sized balls of the paste and set aside.
  • Meanwhile, steam the balls (I use idli steamer - just place the balls on the idli plates and steam for 5 mins).
  • Grind the coconut and 1 tsp fennel seeds to a fine paste. Set aside.
  • Heat oil in a wide and deep pan. Season with mustard seeds, 1 tsp fennel seeds and asafoetida.
  • Add the onions, garlic and curry leaves and fry for a few mins until the onions start changing color.
  • Add chopped tomatoes, the spice powders and salt. Fry well in medium heat until the tomatoes are fully cooked.
  • Add the tamarind water and bring it to boil. Cover and let it cook for 10 mins in medium heat.
  • Add the coconut paste and let it boil. Now gently add the steamed balls into the gravy. Let them cook in low heat for 10 mins.
  • Garnish with corriander leaves and let it sit for half an hour before serving.