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Tuesday, 27 November, 2007

Masala Prawns


  1. 500 gm prawns shelled and deveined

  2. 1 tsp chilli powder

  3. 1 tsp. turmeric powder

  4. 1 tsp. pepper powder

  5. 1 tblsp. coriander powder

  6. 2 large onions finely chopped

  7. 5 cloves

  8. 5 cardamoms

  9. 3 tblsp oil

  10. 1/2 can of chopped tomatoes (fresh ones can also be used)

  11. salt to taste


  • Mix the prawns with the powdered spices and salt

  • Heat oil in a wok or a heavy bottomed pan and add the whole spices and heat for a minute

  • Now add the onions and heat until lightly brown

  • Add half a can of chopped tomatoes and heat it slowly for 5 minutes or until the water has been absorbed

  • Add the prawns and cook on a low heat until done.

  • Serve it with rice or rotis.

Monday, 26 November, 2007

Grilled Chicken


  1. 1 kg Chicken cut into big pieces (braai pieces)
  2. 50 gms ginger
  3. 1 whole garlic
  4. 3 green chillies
  5. 50 gms any low fat plain spread (Flora or Rama)
  6. salt


  • Grind the ginger, garlic and chillies together
  • Mix it with the spread and salt
  • Apply this all over the chicken pieces and grill it until done.

Beef Fry


  1. 1 kg beef goulash (cut into pieces)
  2. 1 cup finely sliced onions
  3. 3 tsp. sliced ginger
  4. 5 sliced garlic cloves
  5. 2 tblsp. coriander powder
  6. 1 tblsp. chilli powder
  7. 1 tsp. pepper powder
  8. 1 tsp. turmeric powder
  9. 3 pieces of 1 inch cinnamon
  10. 5 crushed green cardamoms
  11. 12 cloves
  12. 1/2 cup sunflower oil


  • Slightly roast the cinnamon, cloves and cardamom pods and powder it.
  • Wash the beef goulash
  • Mix all items including the powdered spices except oil and onions with the beef goulash and marinate it for 1 hour
  • Cook the beef in a microwave adding 1/4 cup water and covering it with a microwaveable cover or in a pressure cooker on a stove top until the cooker gives out 2 whistles.
  • Heat oil and fry the onion until golden brown in colour. Put in the meat and let all the water get absorbed in the meat and then let all the masala (spices) get roasted in the oil.
  • Remove and serve it hot.

Saturday, 24 November, 2007

Sweet Bread Pakodas

India is a country wherein guests are considered as a representative of God. When any person visits one's house it is the host's responsibility to treat his guests with due respect. This hospitality is seen throughout India. Most of the visits by friends and relatives are unexpected, hence sometimes it becomes difficult for any Indian wife to serve their guests at such a short notice. I am giving you the recipe of bread pakodas which does not call for a lot of ingredients nor time. It is very easy to make.


  1. 4 slices of bread each cut into 4 squares
  2. 1/2 cup cake flour or maida or all purpose flour
  3. 1 tsp. cumin seeds
  4. 1 tblsp sugar
  5. Water
  6. Oil for frying
  7. salt


  • Mix the cake flour, cumin seeds, sugar and salt.
  • Add water and make it into a thick batter
  • Heat oil
  • When the oil is hot, dip the bread piece into the batter and fry them.
  • Serve it with a cup of tea or coffee and a great smile.

Vegetable Biriyani


  1. 2 cups Biriyani Rice
  2. 2 cups vegetables like peas,carrots, beans, tomato cut into small pieces
  3. 100 gms butter or ghee
  4. 4 green cardamoms
  5. 7 cloves
  6. 4 pieces of cinnamon 1 inch long
  7. 1 onion thinly sliced
  8. 1 1/2 tsp cumin seeds
  9. 1 1/2 tsp sliced ginger
  10. Salt to taste
  11. 1 tsp lemon juice
  12. 4 cups hot water


  • In a heavy bottomed vessel or a non stick vessel heat the butter and let it melt
  • Put in the cardamoms, cloves , cinnamon and cumin seeds and heat for a minute
  • Now put in sliced onions and ginger and let it slightly brown on low fire.
  • Add the washed rice and fry the rice slowly until all the water has evaporated
  • Now add the vegetables and fry for some more time
  • Now add the hot water and lemon juice
  • Cover the mixture and let it cook on lowest fire for 10 minutes or until the water has been absorbed by the rice.
  • Serve it with yogurt salad and pickles.

Friday, 23 November, 2007

Mince and Peas (Kheema Muttar)


  1. 1/2 kg minced meat
  2. 250 gms fresh or frozen peas
  3. 1/2 tsp. turmeric powder
  4. 1 tsp. chilli powder
  5. 4 green chillies
  6. 1 inch ginger finely sliced
  7. 1 small onion finely cut
  8. 1 tsp. coriander powder
  9. 1 tsp. garam masala
  10. A handful of dhaniya leaves (coriander)
  11. 1 cup plain yogurt
  12. salt to taste
  13. 4 tblsp. oil


  • Heat oil, fry the onions until lightly brown
  • Now add the green chillies, ginger, mince and yogurt.
  • Cover and let it cook until all water evaporates. Cook it on a medium fire.
  • Add the peas, chilli powder, turmeric powder and coriander powder and let it cook for 3 minutes
  • Add 3/4 cup water, cover and cook until all water has evaporated.
  • Garnish with coriander leaves
  • Serve it with rotis or naan.

Easy Naan

Naan is a type of flat bread and almost resembles a pitta. It is usually eaten in Northern India as wheat grows in abundance in this region. Naan is usually made out of white flour. It is usually baked in a clay oven called the tandoor. But as we do not have a tandoor at home, one can make it on a hot griddle or tava at home. Naan can be served with any curry.


  1. 1 kg cake flour or white bread flour
  2. 8 teaspoon sugar
  3. 1 cup milk
  4. 5 gms yeast
  5. 1 egg
  6. 1 cup plain yogurt
  7. salt to taste


  • Mix all the ingredients into a pliable dough.
  • Cover it with a damp cloth and keep it aside for four hours to rise.
  • Make small balls and roll it out (not too thin) into the shape of a triangle
  • Heat the griddle and apply a little butter
  • Put the rolled out naan onto the griddle and fry on both sides.

Thursday, 22 November, 2007

Chocolate Cake


  1. 400 gms Cake Flour
  2. 1 tsp. Vanilla Essence
  3. 60 gms cocoa powder
  4. 340 gms butter
  5. 8 eggs
  6. 460 gms castor sugar
  7. 1 tsp baking powder
  8. 1/2 cup coke


  • Sieve the flour, baking powder and cocoa powder together and keep it aside.
  • Separate the egg yolks from the egg whites.
  • Heat the butter a little, add coke to it and remove from fire
  • Add sugar to the melted butter and stir.
  • Add the egg yolks and vanilla essence and beat it until the mixture is light and creamy
  • Go on adding the flour mixture to the creamed butter, a spoon at a time and mix well until all flour is used up.
  • Beat the egg whites until light and fluffy.
  • Add this to the cake mixture and mix until everything is mixed up thoroughly.
  • Pour the cake mixture into a greased baking tin and bake at 180 degrees for 30 minutes or until the cake is baked and does not come out sticky from the middle. You can test this with the help of a toothpick or any thin rod. If the toothpick comes out clean then the cake has baked completely.

Wednesday, 21 November, 2007

Cucumber Raita

Raita is a yogurt dish served with rice or as a dip. It has a cooling effect when eaten with other spicy foods. It can be made in several ways. I am giving you one of the simplest ones which everyone would like to try. I made this raita for the international food festival held in the Church and many people came and asked me for the recipe so thought of including it here.


  1. 1 kg plain yogurt
  2. 1 medium sized cucumber
  3. 1 tsp. cumin seeds
  4. 1 tsp. paprika
  5. salt to taste


  • Remove the skin of cucumber and grate it.
  • Roast the cumin seeds lightly and powder it.
  • Add the grated cucumber, salt, cumin powder and salt to the yogurt and mix.
  • Sprinkle the paprika powder on top and refrigerate.

Stuffed Green Peppers


  1. 5 medium sized fresh green, yellow or red peppers
  2. 3 boiled potatoes
  3. 1 medium onion finely chopped
  4. 1 tblsp lemon juice
  5. 1 1/2 green chillies
  6. Salt to taste
  7. A little sunflower oil


  • Mash the boiled potatoes
  • Mix the chopped onions, lemon juice, chillies and salt with the mash and keep it aside.
  • Cut the stalk part of the peppers and remove the seeds
  • Apply salt inside and fill it with the potato mixture.
  • Brush oil all over the peppers and bake.

Lamb Stew

This curry can be made with lamb as well as chicken. Serve it hot with bread, appams, rotis or rice.


  1. 1 kg Lamb
  2. 1 onion sliced thinly
  3. 2 inch ginger cut into strips
  4. 5 garlic cloves
  5. 2 potatoes diced
  6. 5 green chillies slit from the middle
  7. 1 tblsp white spirit vinegar
  8. 1 tin coconut cream
  9. 1/2 tblsp. cake flour
  10. 2 1 inch long cinnamon sticks (Two one inch long)
  11. 10 cloves
  12. 5 green cardamoms
  13. 15 peppercorns crushed coarsely
  14. Few Curry leaves (optional)
  15. 1/4 cup sunflower oil
  16. Salt to taste
  17. 3 cups water


  • Heat oil and fry the cinnamon, cloves and cardamom lightly.
  • Add the onion, ginger, green chillies, curry leaves and garlic and saute. Keep them aside
  • In another heavy bottomed pan add 2 tsp oil and saute the flour. When it is fried add the meat and saute it for 2 more minutes.
  • Add vinegar, salt and water.
  • When the meat is half cooked add the potatoes and sauted onion and spice mix and cook it covered until the meat is cooked through and the water has reduced.
  • Add the coconut cream and bring to boil.
  • Add the crushed pepper corns and serve hot.

Tuesday, 20 November, 2007

Yogurt Salad


  1. 1/2 litre plain yogurt
  2. 1 tomato sliced into small
  3. 1 onion sliced into small
  4. 2 green chillies cut into small pieces
  5. salt as per taste


  • Combine everything together
  • Add a little water if needed and refrigerate.

Easy Chicken Biriyani

This is a very easy method for cooking chicken biriyani. It can be cooked in a very short time and does not need any curry with it except a yogurt salad.


  1. 1 kg Chicken cut into pieces
  2. 3 cups basmati rice
  3. 5 green chillies
  4. 1 inch Ginger
  5. 2 medium onions
  6. 2 tomatoes
  7. 5 cloves of garlic
  8. 1/2 bunch of coriander leaves
  9. Few mint leaves
  10. 2 tablespoons coriander powder
  11. 1 tablespoon chilli powder
  12. 1 tsp cumin powder
  13. 1 tsp turmeric powder
  14. 1 tblsp garam masala or chicken masala (mainly a combination of powdered cinnamon, cardamoms, cloves, curry leaves, fennel seeds)
  15. 2 tbsp ghee (clarified butter)
  16. 5 cups of hot water
  17. 1 tbsp lime juice
  18. Salt as per taste


  • Grind all the items from 3 to 14 in a grinder into a paste
  • Take a pressure cooker and heat the ghee in it. If you do not have ghee add 100 gms butter and let it melt.
  • Add the ground paste and fry it until the ghee starts bubbling through the masala. Now put the chicken and a little salt in it and mix with the paste. Close the lid and let it pressure cook for 8 minutes.
  • Open the cooker only after the pressure is gone from inside the cooker.
  • Add the washed rice, lime juice, salt and hotwater to the cooked chicken and mix.
  • Close the lid again and let it cook for another 6 minutes or until the cooker is about to give out a whistle.
  • Off the stove and let the food remain in the pressure cooker until all the pressure is gone from inside the cooker. If you are using a electric stove top, move the cooker to a cooler stove top.
  • You can garnish the biriyani with fried onion rings or fried nuts.

Note: Never open a pressure cooker when there is pressure inside, it can lead to a terrible accident.

Saturday, 17 November, 2007

Gulab Jamun

This is a dessert especially eaten in North India. Gulab Jamuns can be found in various shapes and sizes. The small round ones are the globally accepted ones. If you do not have any trouble eating sugar, this will be a recipe you do not want to miss. It can be easily made at home. The ingredients are readily available from your local supermarket store.


  1. 1 cup milk powder of any good brand
  2. 1/3 cup cake flour or all purpose flour
  3. A pinch of baking powder
  4. 2 tablespoon ghee
  5. Milk for kneading

For sugar syrup
1. 2 cups sugar

2. 1 cup water
3. Cardamom seeds crushed of 3-4 green cardamoms

* Mix the milk powder, cake flour, baking powder, and ghee. Add little milk to make into a medium hard dough.

* Now make into small balls. There should not be any visible cracks in the balls as it will break while frying. Cover it with a damp cloth.

* Heat the oil for frying. Now fry the balls in a low flame. All the sides should equally brown.

* Take a heavy bottomed pan and put in the sugar and water. Heat it and let the sugar dissolve completely in the water. Add the crushed cardamom seeds. Now drop in the made gulab jamuns. The sugar syrup should be made before frying the gulab jamuns, so that they can be instantly dropped into the sugar syrup.

* Sit back and enjoy.

Wednesday, 14 November, 2007

Cauliflower and Potato Masala

This is one of my mother’s recipes. It has a good appetising smell. I remember the days I took this curry with me to my office. My colleagues used to give me their curry and take away mine. They always used to tell me to bring in more of this curry as they loved it a lot.


  1. 1 medium Cauliflower cut into florets
  2. ¼ cup onions sliced
  3. 2 medium potatoes cubed
  4. ½ cup yogurt
  5. 1 tsp sugar
  6. 1 tsp mustard
  7. ¼ cup water

For grinding

  1. 1 medium onion
  2. ¼ bunch coriander leaves
  3. 3 green chillies
  4. 3 tsp fennel seeds (perumjeerakam)
  5. 1 tblsp coriander powder
  6. 1tsp. garam masala
  7. 3 cardamoms
  8. 1 tsp. turmeric
  9. 1 inch ginger
  10. 5 flakes garlic
  11. 2 medium sized tomatoes
  12. 1 tsp. chilli powder
  13. salt to taste
  14. oil


  • Heat a little oil in a kadai or heavy bottomed vessel and put in the cauliflower florets, sliced onions and cubed potatoes and sauté it.
  • In another vessel, heat two table spoons oil, splutter the mustard seeds and then put in the ground masala and let it cook until the oil separates from the masala.
  • Add the yogurt and sugar and mix with the done masala and heat it on low fire for further two minutes.
  • Now add the sautéed vegetables and water and let it cook on low fire until the vegetables are cooked thoroughly.
  • Serve it with chappatis or rice.

Tuesday, 13 November, 2007

Butter Milk Curry (Moru Kachiathu)


  1. 1 kg double greek yogurt

  2. 1/4 tsp. turmeric powder

  3. 1/4 tsp chilli powder

  4. 1/4 tsp. cumin powder

  5. 3 button onions

  6. 1 inch sliced ginger

  7. 3 gloves garlic

  8. 1/4 tsp mustard seeds

  9. A pinch of fenugreek seeds (Uluva)

  10. 2 dry red chillies cut into smaller pieces

  11. salt to taste

  12. 1 dsp. oil

  13. 3/4 glass cold water


  • Mix turmeric, chilli powder, salt and cumin powder with yogurt and keep it aside.

  • Heat oil and splutter the mustard seeds and fenugreek seeds.

  • Put in the onions, ginger and garlic and slightly brown them.

  • Add the curry leaves and pieces of dry red chillies and heat for a minute.

  • Now add cold water and then put in the yogurt mix and stir continuously. This should be done on a low fire otherwise it will curdle the yogurt.

  • When the mix becomes warm remove from fire and transfer to any clean bowl. If it is kept in the same pot as it was cooked there are chances of curdling.

  • Serve it with plain rice.

Fried Turkey

This is a favourite recipe in our house liked by each member of my family. It is very easy to make and turkey is highly nutritious. The nutritional content of turkey is found on . The big Pick n' Pay stores in South Africa sell turkey goulash which is easier to cook. There is no hassle of further cutting the meat into smaller pieces. Pick n' Pay cuts it for you and charges you less for the meat than turkey drumsticks. So why not let us put them to work.


  1. 1 kg turkey goulash (cut into small chunks)
  2. 1 dsp. coriander powder
  3. 1 tsp. chilli powder
  4. 1/2 tsp. pepper powder
  5. 1/2 tsp. turmeric powder
  6. 2 dsp. any chicken masala
  7. 1 dsp. ginger slices
  8. 6 garlic cloves
  9. 1/2 cup chopped onions
  10. 1/4 cup chopped fresh coconut pieces
  11. 1/2 cup oil
  12. salt to taste


  • Mix the turkey chunks with all the ingredients except the chicken masala and oil.
  • Microwave on high keeping it covered with a microwaveable cover for 15 minutes. Do not add water as turkey gives out its own water.
  • Heat the oil and put in the cooked turkey. Add the chicken masala. Let everything roast in the oil until the water is all absorbed and the turkey gives out a nice roasted smell.
  • Remove and serve hot with rice.

Fish Cutlet


  1. 3 cans of tuna chunks in brine
  2. 2 medium potatoes boiled
  3. 1 inch ginger cut into small pieces
  4. 2 egg whites
  5. 1 tsp chicken masala
  6. 1/2 tsp. turmeric
  7. 1/2 medium onion cut into small pieces
  8. 2 green chillies
  9. 100 gms bread crumbs for coating
  10. salt as per taste
  11. oil for frying


  • Saute the onions in a little oil until lightly brown.
  • Add the ginger and green chillies.
  • Drain the brine and add the tuna chunks to the above mixture
  • Add the chicken masala and turmeric and mix.
  • Mash the boiled potatoes and add it to the fish and the rest of the ingredients and heat it until the mixture is dry.
  • Let it cool slightly and then shape into cutlets.
  • Whisk the egg white. Dip the cutlets in it and coat it with bread crumbs.
  • Heat oil and deep fry the cutlets.
  • Serve it with salad.

Monday, 12 November, 2007


As paneer is not readily available in Cape Town I am adding this recipe to make plain paneer.


  1. 3 litres full cream milk
  2. Juice of 3 lemons or enough to curdle the milk


  • Boil milk in a heavy bottomed vessel or otherwise milk fat will burn at the bottom and give a burnt taste to the paneer. Please stir the milk a few times, until it boils.
  • Slowly add the lime juice to the boiling milk and stir. When the milk curdles, strain it through a thin cloth.
  • Wash the paneer in fresh water and let all the water drain out. Tie the cloth and place it on a plate or rolling board. Put a heavy weight on it and keep it for 2 hours to make it into a slab.

Palak Paneer


  1. 150 gms paneer cubed
  2. 300 gms spinach
  3. A pinch of bicarbonate of soda
  4. 4 green chillies
  5. Paste of 2 onions
  6. 2 tsp garlic and ginger paste
  7. 1 tsp garam masala
  8. 1 tblsp oil and 1 tblsp ghee
  9. 2 tblsp cream
  10. Paste of 100gms coriander leaves
  11. salt to taste
  12. Hot water for soaking spinach


  • Add soda to boiling water.
  • Chop the spinach and put it in this hot water for 2 minutes. Remove it from the flame and strain.
  • Put the spinach in ice cold water for sometime to retain the colour.
  • Strain it and grind it with garlic - ginger paste and green chillies.
  • Heat the oil ghee mixture in a heavy bottomed pan and fry the onion paste for a few minutes. Add the paste of coriander leaves, garam masala, salt and the spinach paste. Let it simmer for 5 minutes. Now add the cubed paneer to the mixture.
  • Pour the cream over the mixture and serve it with rotis.

Matar Paneer (Peas and Paneer)


  1. 200 gms paneer cubed
  2. 200 gms peas
  3. 2 finely chopped onions
  4. 3 small pieces of cinnamon
  5. 4 cloves
  6. 6 cardamoms
  7. 1 tablespoon coriander powder
  8. 1 tsp pepper powder
  9. 1 tblsp oil and 1 tblsp ghee
  10. 125 gms chopped tomatoes
  11. 1 teaspoon garam masala or 1 tsp chicken masala
  12. 1 tsp red chilli powder
  13. 1 tsp turmeric powder
  14. Salt to taste
  15. chopped corinader leaves for garnish


  • Mix cinnamon, clove, cardamom, coriander powder, pepper powder, garam masala, redchilli powder and turmeric powder and grind all these ingredients to a fine paste using a little water.
  • Heat the mixture of oil and ghee. Fry the onions until lightly brown.
  • Add the green peas, salt and a little water and cook until the peas are donw and the gravy is thick enough. Add the paneer pieces. Paneer can either be fried or put in as it is. If it is fried then, it should be allowed to soak in warm salt water for 10 minutes before adding it to the curry otherwise it will absorb all the liquid in the curry.
  • Garnish with chopped coriander.
  • Serve it with plain rice or rotis.

Friday, 9 November, 2007

Green chicken curry


  1. 500 gm chicken breasts cut into small cubes
  2. 1 bunch coriander leaves cut
  3. 6 cloves garlic
  4. 1 inch ginger
  5. 1 small onion
  6. 3 green chillies
  7. 1/4 tsp. turmeric powder
  8. 2 table spoon chicken curry powder
  9. 1 medium tomato sliced
  10. oil 2 tblsp
  11. salt to taste


  • Grind together items 2 to 8 and keep it aside
  • Heat 1 tblsp oil and saute the chicken pieces, until lightly brown and remove from fire.
  • Heat another pan with the rest of the oil and when it is hot, put in the masala paste and slowly heat it until the oil separates from the masala.
  • Add the chicken pieces, tomato and salt. Let it cook until done.
  • Best served with rice or chappati

Fish Peera


  1. 2 tins of canned tuna in brine(shredded or chunks)
  2. 1/2 cup dessicated coconut or 1 cup finely grated coconut
  3. 1/4 tsp turmeric powder
  4. 1/4 tsp cumin powder
  5. 2 green chillies cut finely
  6. 1 inch ginger cut finely
  7. 1 small onion cut into pieces or sliced small
  8. 2 pieces of fish tamarind-washed, soaked in water and torn into small pieces
  9. 1/2 tsp mustard seeds
  10. 1 dsp oil.
  11. Salt to taste.
  12. 2 tblsp of water


  • Heat oil in a pan and splutter the mustard seeds.
  • Add the onions and let it lightly brown. Then add the ginger,chillies and curry leaves and just leave it for a minute.
  • Add the drained tuna, the powder spices i.e. turmeric and cumin powder and the coconut and mix.
  • Add 2 tblsp of water ,fish tamarind and salt.
  • Cover it and let it simmer for a minute or two.
  • Serve it with plain rice.

Wednesday, 7 November, 2007

Egg Bhurjee


  1. 6 eggs

  2. 1 medium sized tomato chopped finely

  3. 2 green chillies chopped finely

  4. 1 medium sized onion chopped finely

  5. 1/2 tsp. cumin powder

  6. 1/2 tsp turmeric powder

  7. 1/2 tsp chilli powder

  8. 1/2 tsp mustard seeds

  9. salt to taste

  10. 2 tblsp oil


  • Break eggs in a bowl, add salt and lightly beat it to form a mixture.

  • Heat oil and splutter the mustard seeds in it.

  • Fry the onion in it until lightly browned.

  • Add in the chillies and tomato and let it simmer for 5 minutes.

  • Add turmeric, cumin powder, chilli powder and heat it for a minute.

  • Finally, add the eggs and stir.

  • Heat it on a low fire until set.

  • Remove from fire and garnish it as you please.

Tuesday, 6 November, 2007

Yeast Vellayappam


  1. 3 cups white rice
  2. 5 gms instant yeast
  3. 1 tsp. sugar
  4. 1 tin coconut milk
  5. 1/2 cup cooked rice
  6. salt to taste
  7. 1dsp. sugar
  8. Water for soaking rice


  • Soak white rice in water for 5 hours.
  • Grind items 1 to 6 to a paste and keep it aside to rise.
  • Add the sugar on item 7 and mix.
  • Make small vellayappams and serve hot with chicken or egg curry.

Fried Fish


  1. 1 kg Fish
  2. 2 1/2 dsp. chilli powder
  3. 1 tsp. pepper powder
  4. 8 garlic flakes
  5. 1 inch ginger
  6. 20 button onions
  7. Salt as required
  8. lemon juice 2 tsp.
  9. oil for frying


  • Clean the fish and gash it closely.
  • Grind all ingredients from item 2 to 9 into a paste.
  • Rub this paste on to the fish and keep it for 1 hour.
  • Heat small quantities of oil in a heavy bottomed pan and fry the fish on both sides over a slow fire.
  • Serve it with rice.

Saturday, 3 November, 2007

Kerala Prawn Curry

1. 1 kg prawns
2. 1 tin coconut milk (425 gm)
3. 2 inch ginger cut into thin julienne pieces
4. 6 clove garlic cut into thin julienne pieces
5. 8 green chillies sliced
6. 3 shallots (small onions)sliced
7. 1tsp mustard
8. 1 and a half tsp turmeric
9. salt as required
10. Oil 1tblsp


  • Marinate the prawns with 1 tsp turmeric and salt for half an hour.
  • Heat the oil and splutter the mustard seeds. Put in the sliced shallots, ginger and garlic and saute for a minute or two. Put in some curry leaves and the rest of the turmeric.
  • Add the marinated prawns and cook till almost done and water from the prawns have evaporated.
  • Add the green chillies and cook for further one minute.
  • Add the coconut milk and heat for a minute.
  • Do not boil it.
  • Serve with plain rice.

Friday, 2 November, 2007

Chicken Curry


1. 1 kg chicken cut into pieces
2. 2 onions thinly sliced
3. 1 inch ginger
4. 6 cloves garlic
5. salt as required
6. coriander powder 1 and a half tblsp
7. chilli sauce 1tblsp
8. ready made chicken masala 2 tblsp
9. 4 green chillies
10. 1/2 cup yogurt
11. 1/2 tsp turmeric
12. 1/2 tsp chilli powder
13. 2 tomatoes
14. oil for sauteing


  • Marinate the chicken pieces with yogurt, turmeric, chillipowder and chilli sauce for 1 hour.
  • Saute the onions, green chillies, ginger and garlic until brown.
  • Grind coriander powder and chicken masala together. Then add the tomatoes and grind till all of this forms a mixture.
  • Put this into the already done oil mixture and cook until the oil starts appearing on top and gives out a good colour.
  • Add the marinated pieces of chicken and cook keeping it covered until it is done.
  • Sprinkle coriander leaves and serve.
  • Good with chappatis and plain rice.

Thursday, 1 November, 2007

Easy Avial


1. 1/2 kg thick julienne cut vegetables (like beans, drumsticks, brinjals, carrots, potatoes, cucumber, onion)
2. 1/2 tsp chilli powder
3. 1/2 tsp turmeric powder
4. 3 green chillies
5. 1 cup fresh or 1/2 cup dessicated coconut
6. 1/4 cup yogurt
7. 2 dsp. oil
8. A few curry leaves
9. Salt


  • Grind coconut coarsely with the turmeric and chilli powder.

  • Boil all the vegetables in the microwave for 5 minutes. Add the green chillies, curry leaves, salt and the coconut mixture and microwave for another 3 minutes.

  • Lastly, take it out add the yogurt, oil and mix.

  • Your Avial is ready for serving, adjust salt before serving.

Wednesday, 31 October, 2007

Cauliflower Chappati (Taken from Vanitha Magazine)


1. Wheat flour-3 cups
2. Maida-1cup
3. Salt- as per taste
4. Milk-1 and 3/4 cup
5. Ghee for frying
6. Oil- 3tblsp
7. Cumin- 1tsp
8. Onion grated 2tblsp
9. Green chillies cut into small pieces-2
Coriander leaves-1 tblsp
Grated Cauliflower-4 cups

  • Heat oil in a heavy bottomed pan and put in the cumin seeds, until it splutters.
  • Saute the onions in it.
  • Add the green chillies, coriander leaves, grated cauliflower and salt to the above and heat it for one minute.
  • Mix all the items from 1 to 4 and knead it into a dough.
  • Divide the cauliflower mixture and the dough into eight equal part.
  • Roll the dough into thin chappatis.
  • Put the mixture into the middle of the chappati and close it from all sides.
  • Roll this again into a chappati without putting pressure.
  • Fry it on a pan applying ghee on both sides.