Apr 19, 2014

Chettinad Style Chicken Curry

Chettinad style Chicken Curry -  A delicious main curry with rice / rotis / parathas / pulao / appam / idiyappam …

Serves: 4 - 5 

For the chicken:

750 g chicken, cut into medium size pieces

¼ teaspoon turmeric powder

½ teaspoon red chilli powder

½ teaspoon salt

Wash and clean chicken pieces. Drain out water completely. Marinate chicken pieces with turmeric powder, red chilli powder and salt. Cover and keep aside for half an hour.

For the coconut paste:


6 tablespoon grated coconut

6 cashew nuts


Soak cashew nuts in ¼ cup water for 1 hour. Transfer grated coconut  and  soaked cashew nuts (including water in which cashew nuts soaked) into small mixer bowl and make a smooth paste. Keep aside.

Other ingredients

1 tablespoon oil

4 onions, thinly sliced

2 teaspoon ginger – garlic paste

1 teaspoon red chilli powder

¼ teaspoon turmeric powder

1 ½  teaspoon coriander powder

3 well ripe tomatoes, chopped

Marinated chicken pieces (drain out excess water)

¾ teaspoon salt

3/4 teaspoon pepper powder

½ teaspoon saunf powder (perumjeerakapodi)

1/4 teaspoon cinnamon powder

1/4 teaspoon nutmeg powder

1/4 teaspoon clove powder

1 cup / 200 ml water

Coconut – cashew nut paste

½ cup chopped coriander leaves (malli)


Dilute red chilli powder, turmeric powder and coriander powder in 2 tablespoon water (spice mix).

Heat oil in a pan or karahi on a medium heat. Add sliced onion and fry till golden color.

Add ginger – garlic paste and fry for 1 – 2 minutes until raw smell disappears.

Add diluted spice mix and stir well on a low heat for 1 – 2 minutes until the water dries up and well combined with other ingredients.

Add chopped tomatoes and fry for  5 – 7 minutes until well combined and thickens.

Add marinated chicken pieces (drain out excess water) and fry for 8 minutes.

Add salt to taste, pepper powder, saunf powder, cinnamon powder, clove powder, nut meg powder and 1 cup water (up to the level of chicken pieces). Mix all the ingredients well. Cover with a lid and cook on a medium heat for 30 – 35 minutes until almost done.

Finally add coconut – cashew nut paste and  ½ cup chopped coriander leaves.  Adjust salt if required.  Mix well. Cover with a lid again and cook on a low heat for another 10 minutes. Serve with rice /rotis  / pulao / parathas …

Apr 15, 2014

Cabbage Methi Pakoda

Cabbage Methi Pakoda – A deep fried snack !!!

Makes: 12 - 14


1 cup (Indian standard measuring cup of 200 ml / 8 oz capacity) cabbage, finely shredded ( use only tender cabbage leaves, remove the thick vein, if any )

3 tablespoon chopped methi leaves (uluvayila / fenugreek leaves)

1 onion, thinly sliced (optional)

5 – 6 tablespoon gram flour ( besan / kadala maavu )

1 tablespoon rice flour

1 teaspoon red chilli powder

1/4 teaspoon turmeric powder

3 pinches asafoetida ( hing )

3/4 teaspoon salt ( or to taste )

1/2 cup water (100 – 125 ml water)

250 ml oil for frying ( 1 - inch from the base of the kadai )


Wash and clean cabbage and methi leaves. Drain out water thoroughly and chop finely.

In a bowl, mix all the ingredients together and keep aside for 15 minutes. Batter should be thick in consistency ( do not add more water).

Heat oil in a kadai. Drop teaspoons of the pakoda batter and reduce heat to medium ( 6 - 7 pakodas at a time ). Fry till golden color on both the sides. Drain out from oil and place on paper towels to absorb extra oil.

Serve as an evening snack with tomato sauce / green chutney.

Green Chutney

Serves: 2 - 3


1 cup ( 200 g ) chopped coriander leaves ( or 150 g coriander leaves and 50 g mint leaves - wash mint and coriander leaves and drain out water thoroughly )

3 tablespoon, grated coconut (optional)

1 onion, chopped

2 teaspoon lemon juice

2 green chillies

1/2 teaspoon salt ( or to taste )

1/2 teaspoon sugar ( or to taste )

1/2 - inch piece ginger


Make a thick paste of above ingredients in a mixer with very little water. If you need thick chutney, do not add more water during grinding ( or you can adjust the consistency with 2 - 3 tablespoon water ). Serve with pakodas.

Apr 12, 2014

Milkmaid Condensed Milk Pedas

Milkmaid Condensed Milk Pedas – A delicious sweet !!!

Makes: 18 -20 pedas


Please use same condensed milk tin to measure  milk.

2 tablespoon butter

1 tin milkmaid sweetened condensed milk

½ tin milk

6 tablespoons sugar

½ teaspoon cardamom powder

1/2 teaspoon ghee


In a pan / karahi, heat 2 tablespoon butter. Boil milkmaid, milk and sugar on a medium heat for 20 minutes. Adjust heat from medium to low. Stir continuously. Color will change from cream to light brown   to glucose biscuit color (Goodday / Tiger biscuit). Switch off the heat and sprinkle cardamom powder. Mix well. Keep aside to cool for half an hour. Apply little ghee on palm evenly. Make small pedas and place it on cup cake cases. Then it won’t stick each other. It’s a tasty homemade sweet for kids.  No added all purpose flour, milk powder food color and made with less butter.

Apr 11, 2014

Mallige Idli

Mallige Idli / Soft Idli – Recipe from ‘’ The Chef and her Kitchen blog’’

For the Idli:

If making small quantity, please measure in Indian standard measuring cup of 100 ml / 4 oz / ½ cup capacity)


3 cups boiled rice ( idli rice )

1 cup urad dal

2 teaspoon  fenugreek seeds (methi / uluva)

1 cup poha (aval / beaten rice)

1 cup  cooked rice (leftover cooked and cooled rice)

1 teaspoon salt

1 tablespoon curd

2 teaspoon oil to  grease  Idli mould


Wash and soak rice separately for 6  hours  or overnight ( reserve water for grinding ).

Wash and soak urad dal and fenugreek seeds together for 6 hours or overnight.

Soak poha along with urad dal half an hour before grinding.

Grind the soaked dal  - poha with cooked rice until it is smooth and frothy in a grinder or mixer. Transfer this paste to a big bowl ( batter should not be too thick or too watery ). If using grinder, approximate time for grinding is 30 – 35 minutes for urad dal. If using mixer, add water just to cover the soaked urad dal and not 1 - inch above. Sprinkle extra water in between when grinding (grind in 2 batches). Transfer urad dal paste into a big bowl. 

Grind  the soaked rice coarsely (like sooji / rawa). Add water while grinding (just to cover the rice. It should not be above 1 - inch from the soaked rice if using mixer). If using grinder, approximate time for grinding is 25  30 minutes. It won’t take much time in mixer.

Now mix the ground rice and dal into a batter. Idli batter is thicker than normal dosa batter.

Add salt, mix well and set aside in a warm place for 7 - 8 hours ( or overnight ) for fermenting ( batter will be doubled in volume).

When the Idli batter is well fermented, the idlis are ready to be cooked. Finally add 1 tablespoon curd and mix well.

Grease the idli holder / idli thattu or pan well with little oil  and fill each slot with batter to the 3/4 mark.

Steam cook  the idlis in a steamer or National rice cooker / pedavan /pressure cooker (without weight) on a medium heat for about 10 - 15 minutes or until done. Keep aside to cool for 15 minutes.

Use a greased spoon to remove the idlis from the container as they may stick. Serve with Tomato chutney / Sambar / Coconut chutney/ Idli milakay podi (chutney powder for idli).