Saturday, April 3, 2010

Shungath Gazze(A Variety Prawns Curry)

8 shrimps
7 dry red chillies
1/4 tsp turmeric
1 cup of grated coconut
3 shallot
Ginger,garlic 1/2 tsp
Salt to taste
1 tablespoon tamarind paste/or more according to your taste
coriandar leaf
Cooking oil 2 tsp

1.Grind the coconut using shallot,dry red chillies,Ginger,garlic to a fine paste.And keep it aside.
2.Take a pan and pour the oil and saute the prawns by adding some turmeric and salt.Saute for 2 minutes.
3.Now add the coconut paste to it also tamarind and 1/2 cup of water.
4.Let it cook for 10 minutes.Remove from fire and garnish with coriandar leaf .

Chilli Chicken And Happy Easter

Chicken pieces – 1kg
Capsicum (diced into cubes) – 3 medium
Spring Onions (chopped) – 1/2 cup
Diced Onions – 3 medium
Ginger (cut into small pieces) – 1 tbsp
Garlic (chopped into small pieces) – 1 tbsp
Red Chilly Powder -1 tsp
Hot and Sweet Chilly Sauce – 5 tbsp (You can use the tomato sauce,but i always prefer hot and sweet chilly sauce)
Soy Sauce – 3 tbsp
Black pepper Powder -2 tsp
Salt – As required
Oil – As required

For Marinating
Egg – 2
Cornflour – 5-6 tbsp
Red Chilly Powder – 1/2 tbsp
Soya Sauce – 1 tbsp
Ginger Paste – 1/4 tsp
Garlic Paste -1/4 tsp
Salt – As required
Water – Optional

Preparation Method
1.Make a marinade of the above ingredients. It should be in the form of a thick paste so that the chicken pieces get coated well. Add the chicken cubes and marinate it for an hour. You can place it in the fridge.
2.Heat oil in a pan and deep fry the chicken pieces. Keep it aside and allow it to cool.
3.Heat oil in another pan and saute the onions, ginger and garlic till the onions become translucent.
4.Next add capsicum pieces and saute for 2 minutes.
5.Add the spring onions and saute for a while.
6.Reduce heat and stir in 1 tsp chilly powder,hot and sweet red chilly sauce, soy sauce and salt.
7.Sprinkle 1 tsp pepper powder.
8.Add the fried chicken pieces to the pan and toss everything so that the gravy is coated on the chicken.
9.Remove from heat after 2-3 minutes.

If you want gravy for your Chilly Chicken, add 1 cup of water or stock after step 7 and bring it to a slow boil.
To thicken the gravy, dissolve 1 tbsp of Corn Flour in 1/4 cup of warm water and add it to the chilly chicken.

Thursday, April 1, 2010

Poricha Mathi Roast/Fried sardine roast

Fried mathi/Sardine -6 nos.
Onion -3 Sliced thinly
Green chillies
Ginger paste -1/2 tsp
Garlic paste -1/2 tsp
Tomato -2
Curry leaves- A few
Chilly pdr -1 tsp (I used Kashmiri chilli powder)
Turmeric pdr -1/4 tsp
Oil -3 tsp
Salt –As reqd
Coriander leafs-A few

Method ·

1.I have already posted how to fry mathi.Click here.
2.Heat oil in a pan. Add onion,green chillies, curry leaves and saute well. ·
3.When it turns into golden colour put ginger garlic paste, salt and 2 powders. ·
4.Mix well and saute for another couple of minutes. · Add sliced tomato .
5.Cook well and make it into a fine gravy. ·
6.Add mathi to the gravy. ·
7.When the gravy starts to thicken, cover the mathi with the masala. · Transfer it to a serving bowl. · Garnish with Coriander leafs and curry leaves.

Wednesday, March 31, 2010

Chakka Payasam/Jackfruit Payasam

Chakka chula - 12 Pieces
Raw Rice - 1 cup
Grated Jaggery- 1/2 Cup
Thick coconut milk -1/2 cup
Cardamom Powder -1 tsp
Ghee -2 tsp
Cashew Nut - 6 -8
Rasins - 6-8


1.Finely chop the chakka chula(jackfruit) and keep it aside.
2.Make a syrup using Jaggery and keep it aside.
3.Mix chopped chakka chula,Jaggery syrup and rice and add required water and pressure cook it.
When its well cooked add
4.When its well cooked add coconut milk and let it boil for a minute.Now add cardamom powder and switch off the flame.
5.Heat a pan, add little ghee and add Cashew Nut and Rasins.when its fried pour this to payasam.

Cabbage Thoran

Cabbage 1/2 chopped fine
grated Coconut 1/4 cup
Shallots 2-4 chopped
Green chillis chopped 1-2
Curry leaves 1 spring
Mustard seeds 1 teaspoon
Urad dal 1 tsp
Oil to cook 1-2 teaspoon
Salt to taste


1.Except Mustard seeds,Urad dal and Oil mix all together using your hand.

2.Heat a non stick pan , add oil to the pan,add mustard seeds when they start to pop add urad dal and when they change its colour add cabbage mix.Let it cook for 10 minutes.In between keep stirring the pan to avoid the thoran getting burnt. Once the cabbage looks translucent u can switch the heat off.

Sunday, March 28, 2010



Raw rice - 2 cups
Cooked white rice - 1/2 cup
Coconut grated - 1/2cup
Sugar -1 tsp
Pinch of Yeast
Salt - to taste

Preparation :

1.Soak Rice for 4-6 hours.
2.Then Grind the coconut,cooked rice and rices with some water to form fine paste.Set this aside in large mixing bowl -the larger the better to allow the batter to ferment to double it's volume.
3.Put the yeast in little water and wait untile it rise.Now mix this with blended batter also sugar.Keep it overnight.
4.Now add some salt and leave it again for half an hour.
5.Heat the non stick Appam Chatty, which is fully round on the bottom, on medium flame. Pour one large serving spoon full of batter in the pan. Twirl around the pan and cover for 1-2 min.Once the center is cooked remove. Repeat.
Appam can be served with sugar on top, with coconut milk, Meat / vegetable Stew, Fish Mollee or Mutton Kuruma.

Aval Pori Nanachathu(Rice flake snack)

Broken rice(Aval/Poha) - 1cup
Pori (Puffed rice) -1cup
Banana (Mysore Banana)
Jaggery scraped - 1/2 cup
Coconut - 1/2 of one
Cardamom powder - 2 nos
Cashews(optional) - 50 gm


1)Mix all the ingredients well and keep it for an hour.