Tuesday, April 29, 2014

Paruppu Urundai Kuzhambu


For Paruppu Urundai/Lentil Balls:-
Channa dal/ Kadalai paruppu - 1 cup
Red chilli - 1
Garlic cloves - 1
Chopped curry leaves - few
Chopped onion - 1/4 cup
Chopped Ginger - 1 tsp
Fennel seeds - 1tsp
Salt to taste

For Curry/Kuzhambu:-
Onion -1 
Tomato - 1
Chopped Garlic - 5 flakes 
Tamarind juice - 1/2 cup
Red Chilli - 2 no 
Chilly Powder - 1 tsp 
Turmeric Powder - 1/2 tsp 
Coriander Powder - 2 tsp
Sesame oil - 2 tbsps
Mustard - 1 tsps
Fenugreek seeds - 1/4 tsp

Curry Leaves - 2 sprigs 
Coriander Leaves for garnish
Salt as needed

To grind:-
Grated Coconut  - 1/4 cup 
Fennel seeds - 1/2 tsp


To prepare paruppu urundai/ Lentil balls:-
  1.  Soak the channa dal for about 3 hours. 
  2. Grind soaked dal along with red chilli, garlic, fennel seeds and salt into a  coarse paste. 
  3. Now combine chopped onion, chopped curry leaves, ginger and grounded dal and make lemon size ball with it.
  4. Place this lentil balls in the idly cooker and let it cook for 10-15 mins. keep it aside.
To prepare kuzhambu:-
  1. Grind coconut and fennel seeds into a smooth paste. set aside.
  2. Heat seasame oil in a pan, splutter mustard seeds and fenugreek seeds.
  3. Add broken red chilli, hing, and curry leaves and fry for 2-3 mins.
  4. Then add onion and tomato  and saute until they turn translucent.
  5. Add chilli powder, coriander powder and turmeric powder . Fry for few mins.
  6. Add the tamarind juice and let it cook for 10 mins.
  7. Now add the grounded paste and cook in simmer until the oil gets separates.
  8. Then add lentil balls and cook until the balls are  cooked and the gravy thickens.
  9. Serve hot with steamed rice.

Monday, April 28, 2014

Shrimp Dry Fry

Shrimp - 1/2 kg
Sliced Onion - 1
Grated Garlic - 1 tsp
Cumin seeds- 1/2 tsp
Red Chilli powder - 2 tsp
Turmeric powder - 1/4 tsp
Red Chillies - 2 or 3
Curry leaves - few
Lemon juice - 1 tsp
Salt to taste
Coriander leaves - few

1. Clean the shrimp. keep it aside.
2. Heat oil in a pan, add cumin seeds, grated garlic and saute until raw smells goes.
3. Then add broken red chillies , curry leaves and sliced onion and saute until transparent.
4. Now add red chilli powder and turmeric powder. Mix well and fry for 3-4 mins.
5. Finally add shrimp, salt and 1/4 cup of water and cook till shrimp become tender.
6. Garnish with coriander leaves and serve hot.

Mixed Vegetable Noodles

Olive oil - 1 tsp
Salt and pepper - 1 tsp
Grated garlic - 1/2 tsp
Vegetables ( Carrot, Capsicum, Zucchini, Purple cabbage, green cabbage) - 2 cups , cut into a long thin strips (  Julienne cut)


  1. Heat oil in a wok, add garlic and fry until light golden color.
  2. Add all the vegetables and fry for 2-3 mins. Don't overcook the vegetables
  3. Finally add salt and pepper and mix well. 
  4. Turn off the flame and Serve hot.

More Kuzhambu

Okra / Ladi's Finger - 20 (Diced)
Buttermilk - 1 cup
Mustard seeds - 1 tsp
Jeera - 1/2 tsp
Turmeric powder - 1 tsp
Red chillies - 2 or 3
Curry leaves - 1 spring
Hing - a pinch

To Grind :-
Jeera - 1 tsp
Coconut -  1/4 cup
Coriander seeds- 1 tsp
Chopped Ginger - 1 tsp
Green chilli - 5 or 6


1. Grind jeera, coconut, coriander seeds, ginger and green chilli into smooth paste. set aside.
2. Combine the buttermilk, ground paste,little salt and turmeric powder in a bowl, mix well and keep aside.
3. Heat the oil in a pan and add the mustard seeds, jeera, hing, broken red chillies and curry leaves.
4. Add chopped Okra  and saute for 3-5 minutes.
5. Add 1/2 cup of water and salt and  let it boil for 2-3 mins or until the okra is tender.
6. Now pour buttermilk mixture and mix well. Turn off the flame.
7. Serve it warm with rice.

Sunday, April 27, 2014

Blackberry Apple layered Smoothie

Blackberry - 1 cup
Apple - 1
Whole Milk  - 1 cup
Crackers - 1/2 cup
Peanuts - 1/4 cup
Cereals - 1 cup
Sugar - 3 or 4 tsp
Vanilla Ice cream - 1 scoop 

  1. In a blender, add blackberries, milk, cereals, sugar and salt and blend until smooth. Store tightly covered in refrigerator for half an hour. 
  2. Place  Apple, milk , crackers , sugar and salt  in blender.  Blend together until smooth.Transfer into a bowl and keep it in freezer for half an hour.
  3.  Into a glass, alternatively pour each smoothie to create layers.
  4.  Top with vanilla ice cream and  blackberries.

Chicken Fried Rice

Chicken breast, (cut into bite-sized cubes) - 1 cup
Cooked White Rice - 2 cups

Ginger garlic paste - 1 tsp
Soy sauce - 1 tsp
Chilli sauce - 1 tsp

Olive oil - 1 tsp
Chopped onion - 1/2 cup
Diced Carrots - 1/2 cup

Chopped Cabbage - 1 cup
Chopped Bell pepper - 1/2 cup
Peas - 1/2 cup
Spring onion - for garnishing
Scrambled Eggs - 3
Black Pepper powder- 1 tsp


Corn Batter:-
Corn Flour - 2 tsp
Chilli powder - 1/2 tsp
Ginger garlic paste - 1/2 tsp
Lime juice - 1 tsp
Food Color  - a pinch

  1. Mix all " Corn Batter " ingredients to form a thick paste.
  2.  Dip chicken cubes in corn mixture.
  3. Heat oil in a pan. Fry chicken cubes for 2 minutes on each side or until golden brown. Drain on paper towels. keep it aside.
  4. Heat oil in a wok. Add ginger garlic paste and saute well.
  5. Add  onion, bell pepper, cabbage, carrot and peas, and stir-fry 3 to 4 minutes or until vegetables are crisp-tender.
  6. Add fried chicken and scrambled eggs and stir-fry 2 minutes.
  7. Add rice, soy sauce, and chili sauce; stir-fry 3 to 4 minutes or until thoroughly heated.
  8. Sprinkle with salt and pepper. Mix well.
  9. Garnish with Spring onion and serve warm.

Thursday, April 24, 2014

Blackberry Mint Lemonade

Fresh Blackberry - 1 cup
Fresh Lemon juice - 2 cups
Sugar - 4 tsp
Mint - 2 springs
Ice Cubes - 1 cup

Preparation :-

  • Add the Mint along with lemon juice to a blender and filter them with the strainer. set aside.

  •  In a blender , add blackberries and blend until it becomes a thick paste and mix this into mint lemon juice mixture.

  • Add Sugar and Salt. Mix well.
  • Serve blackberry lemonade over ice in serving glasses.
  • Garnished with mint leaves,lemon slices and blackberry.

Grilled Tandoori Chicken

Chicken whole legs (2 piece, with drumsticks and thighs), bone-in and skin removed
Yogurt  - 1/4 cup
Lemon/Lime juice -  1 tsp
Food color (Red) - 1/4 tsp

Tandoori Masala:-

Mace spice - 1
Cinnamon - 1
Black Pepper - 1 tsp
Cardamom - 1
Cloves - 1
Garlic cloves - 1
Ground Ginger - 1 tsp
Red Chilli powder - 1 tspGaram Marsala - 1 tsp
Coriander powder - 1 tsp
Cumin seeds - 1 tsp
Turmeric powder - 1
Nutmeg - 1


  1. Put all  "Tandoori Masala" ingredients in a blender and grind to a thick paste.
  2. Mix together the chicken, yogurt, lemon juice, salt, food color and tandoori masala paste. Marinate for 1 hours.
  3. Heat oil in a grill pan.
  4. Add chicken pieces and roast for 5-10 mins or till chicken is cooked through. Drain on absorbent paper.
  5. Serve hot with onion slices and lemon wedges.

Wednesday, April 23, 2014

Kari Dosai ( Mutton)

 Kari dosai  is Madurai’s one of the famous food in Konar kadai(Mess).

Dosa Batter -  1 cup
Mutton Sukka Varuval - 1 cup
Egg - 2
Cilantro - few


  • Heat oil in a tawa and take a ladle full of dosa batter.
  • Pour Dosa batter on tawa and spread it into a circle ( like  Uthappam). 

  • Pour the Mutton Egg mixture and spread on dosa.
  • Sprinkle the oil and cilantro around  the dosa.
  • Cook the other side for a minute.
  • Serve Hot.

Mutton Rogan Josh

Mutton - 1/2 kg
Bay leaf – 2
Cinnamoms – 1stick
Cloves – 3
Black cardamoms – 3
Sliced Onions – 2 
Garlic paste – 1 tsp
Ginger paste– 1 tsp
Tomatoes – 1 
Garam masala powder – 1 tsp
Cumin Powder - 1/2 tsp
Kashmiri Red chilli powder – 1 tsp
Turmeric powder – 1 tsp
Black peppercorns – 5
Yogurt – 1/2 cup
Oil – 3 tbsp
Coriander leaves – 3 tbsp
Salt to taste


  1. Heat oil in a sauce pan, add cinnamon, cloves, bay leaves and  black cardamom and saute for two minutes.
  2. Add Sliced Onion, ginger paste and garlic paste and saute till onion start turning golden brown.
  3. Add tomato, kashmiri red chili powder, turmeric powder, cumin powder,pepper powder, garam masala powder and salt. Mix well and Saute for couple of minutes.
  4. Now add Mutton pieces and Stir fry till mutton is lightly browned.
  5. Add yogurt and continue to stir till all the yogurt gets coated over the meat.
  6. Add 1 cup of water and cover and cook for about 20 minutes till the meat is almost done.
  7. Garnish with Coriander leaves.
  8. Serve hot with Chappathi, Naan, Rice and even Dosa.

Tuesday, April 22, 2014

Mutton Sukka Varuval


Boneless Mutton - 1/4 kg (Cut into small pieces)
Onion,sliced thinly - 1 big
Small onion - 1/4 cup
Tomato - 1
Chopped Garlic - 1/4 cup
Ginger garlic paste - 1 tsp
Turmeric Powder - 1/4 tsp
Chilli Powder- 2 tsp
Coriander powder - 1 tsp
Garam masala Powder - 1/4 tsp
Pepper Powder,freshly grounded coarsely - 1 tsp
Cilantro - few

For tempering:
Cinnamon Stick - 1
Cloves - 1
Fennel seeds 1/4 tsp
Dry red chillies - 2 or 3
Cardamom - 1
Few Curry leaves

  1. In a pressure cooker, add mutton along with ginger  garlic paste, turmeric powder, Chopped small onion, tomato, cumin seeds , salt and water just enough to cover the mutton. Pressure cook the mutton in medium flame until it is completely cooked.. Allow it to cool.
  2. Heat  oil in a kadai. To this add Onion, Red chilli, and Cumin seeds and saute for 2 minutes in medium flame.Let it cool down and then grind it into a smooth paste. Keep it aside.
  3. In a pan put oil to heat , addfennel seeds, cloves, cinnamon sticks, cardamom and bay leaves and saute for another couple of minutes.
  4. Add the chopped onion,  green chilly , Broken red chillies and curry leaves and saute until they turn golden brown.
  5. Now add Ginger garlic paste and gorunded paste and saute until the raw smell goes.
  6. Now add the boiled Mutton pieces and mix it well.
  7. Then add chilli powder, turmeric powder, Coriander powder, Garam masala powder, pepper powder and salt to this. Mix well and saute in low flame for 4-5 minutes.
  8. Cook it in low flame till all water evaporates and turn off the flame.
  9. Garnish with Curry leaves or cilantro.

Sunday, April 20, 2014

Mutton Briyani


Mutton - 1 kg

Basmati Rice - 4 cups
Curd - 1/2 cup
Ghee - 2 or 3 tsp
Chopped Onion - 2 big
Chopped Tomato - 1 cup
Green chilli - 3 or 5
Ginger Garlic paste - 2 tsp
Chopped Mint- 1/2 cup
Chopped Coriander Leaves - 1/2 cup
Chilli powder- 1 tsp

For seasioning:-

Cinnamon- 1″ stick 
Cloves - 1 or 2
Bay leaf - 1
Cardamom - 1 or 2
Star Anise - 1
Javitri -  1
Cashew nuts - 1
Cumin seeds- 1 tsp

  • Soak basmati rice for 15 minutes, wash and drain completely.set aside.
  • Marinate mutton pieces with turmeric powder, fennel powder, ginger garlic paste and little salt. Let it rest for atleast half an hour.
  • Pressure cook the mutton mixture and add 5 or 6 cups of water and let it cook on medium low heat for 10 whistles. Set aside.
  • Heat oil and ghee together in a  pan.
  • Add cinnamon, cloves, bay leaf, cardamom, star anise, javitri, cashew nuts and cumin seeds.Saute for couple of  mins.
  • Add the green chili, chopped corainder and mint leaves, fry for few minutes.
  • Then add chopped onions. Fry till the onions turn golden brown. 
  • Now add ginger garlic paste and saute  until raw smell leaves.
  • Add the chopped tomatoes and fry till the gravy thickens.
  • Add the mutton pieces , curd, chilli powder and salt and stir for another 3 minutes. 
  • Adding a 6 cups of boiled mutton water and 2 cups of normal water to the gravy, raise the heat to high and close the pan. 

  • Once the water starts boiling , add soaked rice . Cover and Cook on medium low heat or until the water is absorbed and the rice is cooked.
  • Now Switch off the flame and add 2 or 3 tsps of ghee and mix gently.

Beetroot chutney

Shredded Beetroot - 1 cup
Onion - 1
Tomato - 1
Red chillies - 2 or 3
Chopped Ginger - 1 tsp
Urad dal - 1/2 tsp

For the Tempering:-
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Hing/Asafoetida - 1 pinch
Curry leaves - 3 or 4

  1. Heat oil in a pan, add urad dal , red chillies, Onion, ginger and tomato and saute for few minutes.
  2. Then add grated beetroot and cook for some more time. 
  3. Now Grind it into a fine paste. 
  4. Transfer it to a serving bowl. set aside.
  5. Heat oil in another pan, add mustard seed and urad dal. When they splutter, add asafoetida and curry leaves.
  6. Now Turn off the flame and Pour this tempering on the chutney.
  7. Serve with Dosa, Idli, Appam or Rice.

Friday, April 18, 2014

Pohi leaves/Kodi Pasali Curry

Thoor dal - 1 small cup
Chopped Pohi leaves/Kodi Pasali  - 2 cups
Onion, chopped - 1
Turmeric pwd - 1 tsp
Green chilies - 2 or 3
Chopped ginger - 1/2 tsp
Salt to taste

For seasoning:
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Urad dalgram dal - 1/2 tsp
Garlic cloves, crushed - 1
Broken Dry red chillis - 2
Fresh curry leaves - few

  1. In a pressure cooker, place dal, onions, green chilies, ginger and turmeric pwd. Add 1 1/2 cups of water and pressure cook up to 2 whistles.
  2.  Heat oil in a heavy bottomed vessel, add mustard seeds, cumin seeds, urad dal, garlic, red chilies and curry leaves and stir fry for half a minute.
  3.  Add this to the cooked dal along with Chopped pohi leaves ,salt and combine. Cook for 5 minutes or until pohi leaves is cooked.
  4.  Serve with white rice.

Thursday, April 17, 2014

Mutton Soup

Mutton - 1/4 kg ( Chopped and cleaned)
Small Onion - 5 or 6
Green chillies - 3
Ginger - 1½ inch long piece
Garlic - 3 pods
Tomato - 1 big
Curry leaves - few
Coriander leaves -a handful

Spring onion - 1
Cinnamon stick - 1 small stick 
Bay leaves - 1
Cumin seeds - 1 tsp
Fennel seeds-1/2 tsp
Crushed peppercorn - 1 tsp
Crushed cumin - 1/2 tsp
Crushed fennel - 1/4 tsp
Turmeric powder - 1/4 tsp
Salt - As per taste

  1. Heat the pressure cooker pan with  oil, add cinnamon stick, bay leaves, cumin, fennel, and fry.
  2. Add curry leaves, green chillies, and Crushed ginger garlic. Saute for few minutes.
  3. Then add chopped onions and saute on low flame until the onions turn translucent. 
  4. Add  chopped tomato pieces and give a stir.
  5. Now add the washed mutton pieces and saute on low flame for a minute. 
  6. Then add turmeric  powder , Salt and saute again for a minute. Pour 4 cups of water and stir well.
  7. Add the crushed Pepper corn, crushed cumin seeds and fennel seeds, some fresh whole curry leaves, chopped coriander leaves and stir well. 
  8. Close the cooker with its lid and then cook for a 6-8 whistles or more till they are cooked completely.
  9. Remove from flame and set aside until pressure drops.
  10. Garnish with coriander leaves and spring onion.
  11. Serve hot as soup.

Spaghetti with Asparagus & Hard-cooked eggs

Spaghetti - 10 ounces
Asparagus - 6 or 7 (cut them into 2-inch pieces)
Zuchinni - 1 ( Sliced)
Shrimp - 1/2 cup
Egg - 4
Shallot - 1
Pepper powder - 1 tsp
chilli sauce - 1 tsp
Tomato sauce - 1/2 tsp
Soy sauce - 1/4 tsp
grated garlic - 1tsp
Chilli powder - 1 tsp
Spring onion - 1
Olive oil
Salt to taste


Egg Roast:-
  1. Place the eggs in a saucepan, cover with water, and bring to a boil. Remove from heat and Run under cold water to cool. Peel and chop the eggs into 4 pieces.
  2. Heat oil in a flat pan, add salt and chilli powder .Now slowly place the eggs on the flat side and fry eggs to a golden brown color on both the sides. set aside.

To make Spaghetti:-
  1. Put a pot of salted water on to boil for the spaghetti.set aside.
  2. Heat oil in a wok. Once the oil heats, add in garlic and shallot.Cook for 30 seconds 
  3. Then add in the Sliced Zuchinni, chopped asparagus, shrimp and season with salt and pepper. Stir to combine and let cook for 1 minute.
  4. Now add Cooked Spaghetti , along with Soy sauce, Tomato sauce, Chilli sauce and toss to combine.
  5. Serve Spaghetti in bowls or on plates.
  6. Garnish with Spring onion and Roasted Eggs.