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).

Apr 9, 2014

Butter Egg Puffs

Butter  - Egg Puffs – A delicious baked snack !!!

Makes: 10 – 12 puffs


Please use same measuring cup to measure butter, water and flour.

½ cup unsalted  butter (Indian standard measuring cup of 100 ml/ 4 oz capacity)

1 cup water

1 cup all purpose flour (maida)

2  eggs

½ teaspoon  salt

½ teaspoon red chilli powder

½ teaspoon pepper powder

1 tablespoon chopped onions (optional)

1 teaspoon chopped coriander or mint leaves or a mix of both (optional)


In a medium sized saucepan, add the water and  butter. Bring to a boil over low heat.

When the butter almost melts, reduce the heat to high and boil for 1 minute.

 Remove from the heat and add the flour all at once. Stir quickly. The mixture will form a dough ball that will leaves  from the sides of the pan. It’s very soft in texture.

Return to heat and cook on a low heat  for another 2 minutes. Stir well.

Add the eggs one at a time, stirring after each addition until the eggs are well combined  into the dough. Do  this procedure by hand with a wooden spoon. Now it’s creamy in texture.

 Stir in salt to taste, red chilli powder, pepper, chopped onion and coriander leaves (optional).

Preheat oven to 425°F or 220 * C.  Spoon out small balls (about a heaping tablespoon) of the dough onto a greased  baking sheet / pan.  Leave 1 inch gap between each puffs. Place in oven and cook for 20 – 25 minutes until puffed up and lightly golden. Serve hot.

Apr 8, 2014

Omelette Pepper Fry

Omelette Pepper Fry – A tasty side dish with rotis / rice / bread …

Serves: 1 – 2


For  the omelette:

2 eggs

2 teaspoon milk

Salt to taste ( 1/4 teaspoon )

2 tablespoon chopped onion (optional)

2 teaspoon cooking oil


In a bowl, whisk egg, milk, chopped onions (optional) and salt together until soft peaks form ( quantity will be double ).

Lightly coat an omelet pan ( 5 - 6 - inches in diameter )  with cooking oil and heat over medium heat 1 minute. Pour omelette mixture into pan, spread it evenly and cook until mixture begin to set on bottom.
The underside should be light golden in color.

Once it turn light golden color, remove carefully with a flat spatula. Omelette is ready now. Keep aside to cool for 10 minutes and later cut into desired shapes (square or rectangle or thin strips).

Other ingredients

1 tablespoon oil

1 onion, thinly sliced

4 cloves garlic, crushed

6 curry leaves

½ teaspoon red chilli powder

½ teaspoon coriander powder

¼ teaspoon turmeric powder

Omelette pieces

½ teaspoon salt (or to taste)

¼ teaspoon pepper powder (or to taste)


Dilute red chilli powder, coriander powder and turmeric powder with 1 tablespoon water. Keep aside (spice mix).

In a pan, heat 1 tablespoon oil. Add thinly sliced onion and fry till golden color.

Add crushed garlic and fry until fragrant and crisp.

Add curry leaves and fry well.

Add diluted spice mix and stir well on a low heat until water dries up and well combined with all the ingredients.

Now add omelette pieces, salt and pepper to taste. Stir well on a low heat for 5 – 8 minutes until all the ingredients well combined with omelette pieces. Serve hot as a side with rotis / rice / pulao / bread ..

Apr 7, 2014

Paneer Toast

Paneer Toast – A delicious snack or serve as side breakfast with tomato ketchup or chutney !!!

Makes: 5 toast


5 bread sices (brown bread or wholewheat or multigrain or normal white bread / sandwich bread)

100 g paneer (cottage cheese), grated

3 tablespoon finely chopped onion

3 tablespoon chopped coriander leaves

½ teaspoon salt

¼ teaspoon turmeric powder

½ teaspoon red chilli powder

3 teaspoon oil


In a small bowl, mix grated paneer with chopped onions, coriander leaves, red chilli powder, turmeric powder and salt to taste. Make a soft dough.

Apply 2 tablespoon of paneer mixture over one side of  bread slice evenly. Gently press.

Heat a griddle or flat frying pan or dosa tawa on medium heat. Sprinkle 1 teaspoon oil. Arrange bread slices and shallow fry on a medium heat until golden color on both the sides. Sprinkle remaining oil. Serve hot with tomato ketchup or chutney ..

Apr 5, 2014

Bread Bhatura with Aloo Ki Bhaji

Bread Bhatura with Aloo Ki Bhaji

Makes: 16 - 18 baturas


Please use same measuring cup measure flour and water.

1 ¼ cup / 225 ml whole wheat ( atta )  (Indian standard measuring cup of 200 ml / 8 oz capacity)

3 tablespoon curd

1 teaspoon sugar

1/2 teaspoon salt

3 brown bread slices, chopped

1/2 cup water (for the dough)

Oil for deep frying ( approximately 250 ml oil )


In a bowl, mix sugar, salt  and curd. Add flour and bread slices into it.  Make a stiff dough with ½ cup water,
Cover and keep aside  for 2 hours ( recommending to keep in a Tupperware container / box ).

Knead the batura dough again and divide into 16 -18 portions. Flatten them to make rounds ( just like puri) with the help of little dry flour.

In a kadai / frying pan,  heat oil. Reduce heat to medium and fry batura one at a time till it puffs up. Turn over till both sides are golden brown. Drain on paper towels and serve with aloo ki  bhaji /  chole or any gravy dishes of your choice.

Aloo Ki Bhaji

Serves: 3 - 4


1 tablespoon cooking oil

1 teaspoon mustard seeds

1 teaspoon jeera (cumin seeds)

½ teaspoon urad dal

3 onions, finely sliced

1 green chilli, slit lengthwise

1 spring curry leaves  or 6 nos

½ - inch piece ginger ( chopped )

½ teaspoon turmeric powder

¾ teaspoon red chilli powder

4-5 medium- sized potatoes (aloo) (boiled, peeled and mashed)

3/4 teaspoon salt (or to taste)

100 ml (1/2 cup) water


Boil, peel and mash potatoes.

Dilute red chilli powder and turmeric powder in 2 teaspoon water. Keep aside.

Heat oil in a wide pan. Add mustard seeds. When they splutter, add jeera and urad dal. Fry on a low heat for 30 seconds until fragrant.

 Add onion slices and fry until golden brown.

Add curry leaves, chopped ginger & green chillies. Fry on a medium heat till crisp.

Add onion slices. Fry on a medium flame till the onions are brown in colour.

Add diluted turmeric powder and red chilli powder. Fry on a low heat for 1 – 2 minutes until water dries up and well combined with all the ingredients.

 Finally add mashed potatoes, salt to taste and 100 ml water (1/4 - inch above the level of potatoes. If the gravy is too thin, it won't be tasty).

Cover with a lid and cook on a low to medium heat for 12 – 15 minutes or until the bhaji slightly thickens / aloo well blended. Serve with puri or rotis or chapatis.

Apr 4, 2014

Sambharam / Morum Vellam / Thakka Uddak / Spiced Buttermilk

Sambharam / Morum Vellam / Spiced Buttermilk / Thakka Uddak – Best drink for summer !!!

Serves: 2


1 cup curd (or 2 cups thin buttermilk)

2 cups water

½ teaspoon salt

1 small green chilli, chopped and crushed (gently remove seeds)

¼ - inch ginger, chopped and crushed

3 curry leaves, crushed


Dilute curd with water and make thin buttermilk. Finally add salt to taste, crushed ginger, curry leaves and green chillies. Mix well. Serve in tall glasses.

Apr 2, 2014

Sweet Jackfruit Cake (made of Jackfruit / Ponsa Patheli batter / peet in Cup Cake Moulds)

Sweet Jackfruit Cake (made of Jackfruit / Ponsa Patheli batter / peet in Cup Cake moulds)

Makes: 16 – 18 cakes or in 2 steel thalis / or in 2 deep bowls / 16  in muffin moulds


1 cup raw rice (Indian standard measuring cup of 200 ml / 8 oz capacity)

2 cups water ( for soaking rice )

Approximately 15 bulbs of ripe jackfruit with seeds removed and the flesh cleaned

3/4 cup grated coconut

¾  cup (5 – 6 tablespoons) melted and sieved  jaggery ( cubes can also be used, Better to melt and clean it)

1/4 teaspoon cardamom powder

1 teaspoon oil (to grease metal cup cake pan or steel thali / bowl /muffin mould)


For  the batter:

Wash and clean rice. Soak in water for 5 hours. Drain out water completely.

Chop jackfruit and keep aside.

Mix rice, grated coconut, chopped jackfruit and melted jaggery together and grind to a thick and coarse paste (like sooji texture / rawa texture)  in  mixer  in  2 batches). Sprinkle very  little water while grinding. Final color of the batter should be light brown. Add cardamon powder and mix well.

Grease  metal cup cake  moulds / muffin moulds /  katoris or steel thalis or bowl with little oil and pour this batter up to ¾th level and steam in a steamer / pedavan / rice cooker  /  pressure cooker (without weight) for 25 – 30 minutes  until done / till a skewer / knife inserted in the centre comes out clean.  Remove from steamer and keep aside to cool for 15 minutes . Serve warm.