Thursday, September 2, 2010


1/2 kg chicken
1 cups basmati rice
1 cups light coconut milk
1 cup water
3/4 cup onion slices
1/2 cup tomato
4-5 strands coriander leaves
1 tea spn coriander powder
1-2 tea spns chilli powder
3 green chillies
1 tea spn ginger paste
1 tea spn garlic paste
12tbsp thick curd
Whole Spices :
4-5 cloves
2″ cinnamon
4 green cardamom
2 bay leaves

Add ginger paste, garlic paste, green chilies (chopped finely or made into paste), chilli powder, coriander powder and salt and thick curd to chicken pieces. Mix well and keep aside for about 30mins.

Heat ghee/oil and add all whole spices. Now add onion and fry till they are brownish.

Add chicken along with all marinade and fry for 5 -10 minutes.allow the chicken to leave the water . when it is done add rice, tomato and fry for few more minutes.
Now pour in the coconut milk and 1 cup of water, salt, mix well. Cover the lid and cook on a medium heat till done. Garnish with coriander leaves. Switch off heat and leave it as it is for about 15-20mins. Serve hot.

Serve with cold raita.


Monday, August 17, 2009

andra chicken roast.


1 kg chicken,
2 medium onions,
5 green chilies,
3 tsp ginger garlic paste,
1 tsp turmeric powder,
1-2 tsp red chilly powder,
salt to taste,
few curry leaves,
2 tbs oil,
2 -3 tsp grated coconut,
1-2 tsp garam masala powder.

for garam masala:
1inch cinnamon stick,
6-8 cloves,
1tbs coriander seeds,
1 kali elaichi,

dry grind all these 4 ingredients to make garam masala .

Marinate washed chicken with turmeric powder,1tsp salt,red chilly powder,1tsp ginger garlic paste for about an hour.
In a heavy bottomed pan heat 2 tsp oil and add the marinated chicken and cook on a low flame stirring occasionally till the chicken is cooked and all the water is gone.This will take about 20 minutes so you can prep the other ingredients.
meanwhile grind one onion,1 green chilly and keep it aside.

In another heavy bottomed pan add 2 tbs oil add green chillies and sliced onions and fry till the onions become translucent. add the ground onion paste and the remaining ginger garlic paste and fry till the raw taste will goes off .

Add the cooked chicken to the onions and add red chilly powder,curry leaves and garam masala and fry.

Add the grated coconut and fry for about 2-3 minutes.Take care not to smash the chicken.

Turn off the stove ,garnish with coriander and serve.

Friday, May 22, 2009

Red ponnam kanni keerai dosa

this keerai is very common in south india.this keeari is known for its medicinal values..this is also known as garden keerai.this is my mom s very special recipe.....i used to make it very is very healthy and very tasty also....



1.raw rice -2 measurement

2.coconut -1full,grated chillies -5 nos

4.haldi powder -1tsp

5.asafoetida -1/2 tsp

6.salt -to taste

7.keerai -1 bunch(only the tender leaves)
sock the raw rice over night and griend it nicely along with coconut,red chillies,haldi powder.
when done pour the batter in a round bottomed vessal and add salt, asafoetida and chopped leaves.and stie it well. keep the batter for fermantation.when done put dosa and serve hot with chutnies...

Monday, May 18, 2009

curry leaves rice(curryvepilai sadam)

1. Curry leaves- 1 cup
2. Rice- 2 cups (Cooked )
3. Black gram- 1 tsp
4. Bengal gram- 1 tsp
5. Red chillies-4
6. Coriander seeds – 1 tsp
7. Turmeric powder- 1/2 tsp
8. Salt to taste
9. Gingelly oil- 2 tsp (instead of gingelly oil you can use ghee also)
10.grated coconut-3tbsp
Mix the hot cooked rice with a spoon of gingelly oil or ghee.Heat a kadai and pour 1 tsp of oil.Add the black gram, Bengal gram, coriander seeds and red chillies.Fry them and when they become slightly golden brown colour, add turmeric powder and the curry leaves and fry it until crisp. Take them away. When cooled, powder all of these ingredients coarsely along with coconut.
heat a kadai . put little oil and season it with mustard and urad dal and red chillies,Add this powder and rice with enough salt.Mix gently.Serve with potato chips. garnish with fried cashew nuts.

Wednesday, April 1, 2009

tomato rasam

Tomato rasam is a poplular south Indian cuisine. It is also known as tomato charu and cooked daily as a part of meal in all over South India. Rasam goes great with the dal and rice. Its wonderful sour and spicy taste is liked by everyone. Try our tomato rasam ...

you need


1.tomatoes -3nos

2.tamarind pulp -2tbsp

3.sambar powder -1tsp

4.corriender powder -1/2tsp

5.redchilly powder-1/4tsp

6.astofodiea -1/2tsp

7.salt -to taste

8.tur dal cooked -1/2 cup

for seasoning


1 tsp oil or ghee

¼ tsp Mustard

¼ tsp Jeera

2 or3 red chillies

1/4 tsp tumeric powder

1 spring curry leaves



in a vessel pour water, salt, all the dry powder, hing, sugar and tomatoes and tamarind pulp and boil for 5-10 minutes. Add cooked dal and about 1 cups more of water, and bring to boil and remove from fire. Heat oil. Add mustard seed jeera red chillies and curry leaves and fry for a minute and then add the astofodiea and haldi powder and pour rasam. Add chopped coriander leaves.take a boil and serve hot ....


for lime rasam;

Instead to tamarind water, use plain water and prepare just like tomato rasam. After removing from fire, add juice of one lime.


for garlic rasam

Remove skin from garlic, about 10 to pods. Add to tamarind water. When cooked, add cooked dal and prepare the usual way.need not add tomatoes..


Tuesday, March 3, 2009

avlya thiksani ummana(gooseberry)

Amla is a gift of nature to mankind. It is an indispensable part of the Ayurvedic and Unani system of medicine. Amla has amazing remedial qualities.The fruit of the amla tree possess medicinal value. It is basically sour but at times it is sweet and pungent also. Amla the Indian Gooseberry or amala fruit begins full bloom in the middle of the season and then matures to full maturity in late autumn. The amla fruit contains more than 80% of water. It also has protein, carbohydrate, fibre, minerals and vitamins. It also contains Gallic acid which is a potent polyphenol. Rich Source of Vitamin C.

Generally amla is used in pickles,preserves and jams.I will share with you a very tasty and healthy recipe made of amla.this is our favorite side dish for dosa and kuzhipaniyaram(appo).try this recipe with salted mango and yam too.

avalo boiled and deseeded -2cups

for grinding
red chillies -15 nos
coconut -2tbsp
water for grinding
grind these ingredients into a smooth paste.and keep it aside

for seasoning
coconut oil -3tbsp
mustard seeds -1tsp
urad dal -1tap
fenugreek seeds -1tsp
asafoetida -1tsp

heat oil in a kadai,put mustard seeds, urad dal, and fenugreek seeds.add the ground masala and boiled amala into this and add enough water, salt and hing powder.boil it for 10 minutes in simmer fire. and serve hot with dosa and appo....

Wednesday, February 18, 2009

raw mango ukkeri(ambya ukkeri)

you may be wondering,what is this raw mango ukkeri means....
ambya ukkeri is a dish which all the konkani people is very simple.but very addictive.....

you need
*you need baja pito for this.
bajja pito(red chillies -5nos
corriender seeds -2tbsp
urad dal -1 1/2tbsp)
dry roast these items separately and powder it corsly...

raw mango(cut into pieces) -3nos
red chilly powder -2tsp
salt -to taste
for seasoning
coconut oil 2tbsp
mustard 1tsp
uraddal 2tsp
fenugreek seeds 1tsp
hing powder 1 or 2 tsp

cut the mango pieces into i"size pieces.heat a kadai.add oil .when it is heated add the mustard seeds ,urad dal,fenugreek seeds and when it is done add the mango pieces and fry if you need water just sprinkle little. and cook it is a simmer fire.when the mango pieces are done add the baja pito and salt and red chilly powder. sprinkle little coconut oil and hing powder.fry for a minute .and switch off the fire. this will be nice with rice and paje(kanji)

Monday, February 16, 2009


Pongal is one of the most popular harvest festival of South India, mainly Tamil Nadu. Pongal falls in the mid-January every year and marks the auspicious beginning of Uttarayan - sun's journey northwards. Pongal festival lasts for four days. Celebrations include drawing of Kolam, swinging & cooking of delicious Pongal.

There are two varieties of pongal, namely, sakarai pongal (sweet pongal), khara pongal (spicy pongal), also called ven pongal in tamil nadu. the rice boiled with milk and jaggery during the pongal festival is also called Pongal. Some foods are simply divine, pongal belongs to that category....

Rice- 1 Cup
Moong Dal -1/4 Cup
Black Pepper crushed -1tsp
jeera 1 Tbsp
Ginger chopped-1 Tsp
Hing -1 Tsp
Cashew nuts -for garnishing
Ghee- 2 Tbsp
Water- 6 Cups
Salt -to taste

1. Wash rice and dal separately and drain nicely.
2. In the Rice cooker heat 1 tbsp ghee.fry the moog dal till it become light golden brown.
3. Add rice and Fry till the ghee coats the mixture.
4. Add the rest of the ingredients, except Cashews.
5. Add water. Cover and cook.
6. Keep testing the water level and stir frequently as it has a tendency to stick to the bottom.
7. When rice gets fully mashed garnish with roasted cashews.

Monday, February 9, 2009


Sambar is an important south Indian cuisine. Sambar is often accompanied with idli and dosa or with steamed rice. There are varieties of Shambhar popular in South India. Sambhar is easy to cook and its combination of lot of vegetables with pulses makes it nutritious enough. Sambar 's special exciting spicy aroma which make it more special

The sambar, like the avial, is packed with taste and goodness; and it uses a lot of vegetables. The basic difference is that the sambar is a dal-based curry for pouring into the rice while the avial is a coconut-based side dish.


1 cup toor dal
½ tsp chilli powder
1small onion, chopped
½ tsp coriander powder
1 tomato, chopped in big pieces
1 ½ -2 tsp sambar powder
4-5 drumsticks
A pinch of turmeric
½ tsp tamarind paste
Salt to taste.

Following are needed to season the sambar:

2 Tbsp oil
2-3 red chillies
1 tsp mustard seeds
3-4 curry leaves

1/2tsp jeera

1/4tsp fenugreek seeds

A pinch of asafoetida/hing

Following procedure is followed for making sambar

cook should be cooked nicely.extract tamarind pulp.

cook the vegetables,with salt and water. when it half done,add the tamarind pulp,sambar powder,coriander powder,chilli powder,and haldi powder.boil till the raw smell of masala goes off.add the cooked dal.and boil. add enough water,salt and little of jaggary.boil for another one minute .season it with mustard seeds,jeera, fenugreek seeds, red chillies, currypatha, and hing.

serve hot with idles.......


Saturday, February 7, 2009

macaroni masala


macaroni – 200 gms

tomato – 2 no

Onion – 2 no (medium)

Garlic – 3 pods

Ginger – a small piece

Red chilli powder – 1 tsp

Tomato ketchup – 3 tbsp

Oil & Salt – to taste

Chopped coriander – For garnishing



  • Boil 6 cups of water. Add macaroni,salt & a tsp of oil. Cook till macaroni is done. Drain & keep aside.
  • Chop ginger,garlic,onions,tomato & capsicum finely. To oil, add chopped ginger & garlic . Fry till nice aroma comes. Add onions & saute till they turn pink. Add tomatoes, chilli powder and cook till tomatoes become soft.
  • Add capsicum , tomato ketchup , salt and little water. Cook for few minutes.
  • Add boiled macaroni and saute till the masala gets mixed well with the macaroni.
  • Add coriander leaves and Remove from fire & serve hot.