Sunday, April 1, 2012

Mor Kuzhambu

I made Mor Kuzhambu using Lady's finger.


Buttermilk – 2 cups
Turmeric powder – ¼ teaspoon
Green chillies – 2
Lady's finger-6(cut into 2" pieces)
Jeera – ½ teaspoon
Tuvar dhal – 1 teaspoon
Raw Rice – ½ teaspoon
Coriander seeds – 1 teaspoon
Grated coconut – 2 tablespoon
Oil – 1 teaspoon
Mustard seeds – half teaspoon
Few curry leaves and one red chili 


Soak raw rice,tuvar dal and jeera in water for 15mins. Grind green chilies and grated coconut to a fine paste. Churn the buttermilk and the paste,turmeric powder and SALT. Cut the Lady's finger and fry it in a teaspoon of oil,fry until the vegetable changes color and add it to the kozhambu. Now bring it to boil and when it boils switch off the stove. Season it with  mustard seeds,curry leaves and red chili.

Recipe source:-

Sunday, March 18, 2012

Egg Partha(Murthaba)

Not the old way my mom used to make,my version of making Murthaba.

Ingredients for stuffing:-

Beef Kheema-1lb
Peas-1/2 cup
Carrot-1/2 cup
Cilantro-1/2 bunch
Red chili powder-according to taste
Ginger-garlic paste-1tspn
SALT-as needed

Other Ingredients:-

Egg-8-10 eggs
Onion-1(finely chopped)
Tomato-1(finely chopped)
Pepper-as needed
SALT-as needed
TYG Spring roll sheets



Wash the kheema and nicely drain the water. In a pan add the kheema to that add the vegetables,red chili powder,SALT and ginger-garlic paste. Cook until water is all drained and the vegetable and kheema are cooked.

To make the egg:-

Nicely beat the egg and to it add onion,tomato,cilantro,SALT and pepper. Add the stuffing and beat once again. Put oil in the pan,when hot put the TYG spring roll sheet and add the stuffing and close it with another spring roll sheet,generously spread the mixed egg and add oil. Cook on one side for 3-5mins or until done.

Murthaba is ready now.

Popcorn Chicken

Was speaking to my cousin in Skype couple of weeks back she suggested this snack for kids.Not only kids even adults would love it..


Boneless chicken(cut into small pieces)-1lb
Onion powder-3tspn
Maida(all purpose flour)-4tbspn
Pepper-as per taste
white pepper(optional)-2tspn
SALT-as needed
Egg white-1-1 1/2
Bread crumbs-as needed
Oil-for frying


1)Wash the chicken and drain the water.
2)In a bowl mix maida(all purpose flour),onion powder,pepper,white pepper and SALT.
3)In another bowl mix egg whites and milk.
4)In another plate put the needed bread crumbs.
5)Put the chicken in maida(all purpose flour)mixture. Then dip the chicken in egg whites and milk and then put it in bread crumbs.
6)Again dip the chicken in egg white and back in bread crumbs.
7)Fry in oil,fry until golden brown.

Yummy!!! Popcorn chicken is ready...

Saturday, March 17, 2012


When i was searching for Chutney's recipe a friend frm Orkut communities suggested a blog and i looked into her blog and i just loved this chutney...


Green Chilies-3-5(depending on your taste)
Chenna Dhal-2tbspn
Asafotida-4 small pea(i used 1tspn of Asafotida powder)
Tamarind-a small gooseberry size
Cilantro and Curry leaves-few


1)Remove the skin from radish and cut into medium size pieces.
2)In Kadai add oil and fry the asafetida and dal till it becomes brown.
3)Add green chillies,tamarind and fry for a while.
4)Now add the radish along with curry leaves and cilantro for few minutes.
5)Cool it and SALT and grind to a fine paste.

Recipe Source:-

Mutton Masala


Beef Shank(with bones)-3lbs
Garlic whole-3-4 pods
Cilantro and Mint leaves-1/2 bunch
Fennel powder-3tspn
Ginger-garlic paste-2tspn
Curry leaves


1)Wash the meat and let the water drain nicely.
2)Chop 2 1/2 onions, and tomatoes,put them in mixie and nicely blend.
3)In oil fry garlic,then add curry leaves,mint leaves.
4)Now add the remaining 1/2 onion,fry until the onion turns brown and now add the ginger-garlic paste.
5)When the smell goes off add the blended onions and tomatoes let it be in pressure cooker until the smell goes off.
6)Now add the meat and SALT nicely mixing.Pressure cook until done.
7)Dry roast the Fennel seeds,cool it and blend it.
8)Now add this to the cooked meat,keeping the flame high.
9)Garnish with Cilantro.

Best to eat with Chappati or rice.

Thursday, October 27, 2011

Shrimp/Prawns Manchurian

My favorite dish right from childhood. I like it a lot especially when we cook in Jumbo size prawns/shrimp.


For Shrimp marination:-

Shrimp/prawns-2lbs(deviled and cleaned)
Ginger-garlic paste-3tspn
Soy Sauce-1/2 tsp
Chili sauce-1 tsp
SALT to taste

For making the sauce:-

Ginger-1/2 finely chopped
Garlic-4pods finely chopped
Green chilies-3 finely chopped
Spring Onions-1 bunch finally chopped
Soy sauce-1/4 tbspn
Chili sauce-1/2 tsp
Tomato sauce/ketchup-1 tbspn
Black pepper powder-1/2 tspn
Maida(mix 3tbspn of maida with 1/4 cup of water)
SALT to taste


1) Combine all the ingredients for the marination(except the oil) and set aside for 3hrs.
2) Heat the oil in a frying pan. Deep fry the shrimp,drain the excess oil in a tissue.
3) In another pan heat the oil and then add the chopped ginger,garlic and green chilies. Now add the green onion and saute for a min.
4) Add the soy sauce,chili sauce,tomato sauce/ketchup, pepper powder and SALT.
5) Add little water and bring it to boil. Add the fried shrimp and cook for few mins.
6) Then add the maida and water mixture,stirring that no lumps are formed.
7) Cook for few more mins until the mixture slightly thickens.

Enjoy the Manchurian...Serve hot with roti,naan,fried rice and noodles..

This can be done with Boneless chicken also.

Wednesday, October 5, 2011

Bhuna Ghost


Red Chili powder-1tbspn
Turmeric powder-1tspn
Ginger-garlic paste-1tbspn
Garam Masala-1/2 tspn
Whole Red Chili-3-4
Onions-3 medium
Tomato-2 medium sized
Cilantro-1/2 bunch


1) Marinate the meat with above ingredients(except onion,whole red chili and jeera).
2) Pressure cook the meat with little water,until the meat becomes soft.
3) On high flame dry all the water,if left.
4) In another pan add oil,when hot add onions,whole red chili and jeera,let it cook for some time,when the onion turns soft and pink add ginger garlic paste.
5) Add the meat and fry for 20mins,add little water to stop sticking it from the pan.
6) Garnish with cilantro.

Goes well with Roti,rice and dhal.