Apr 5, 2013

Poondu Milagu Kuzhambu | Garlic Pepper Curry

A healthy savory vegetarian curry flavored with  garlic, pepper and tamarind. This is one of my favorite recipes of my Mom. I usually make it when I am bored of making sambhar and masala curries. 

"Poondu Milagu Kuzhambu" has many benefits. It helps to relieve nausea, stomach pain or indigestion. It is also given to lactating mothers.


1 tsp Mustard seeds
1 tsp Cumin Seeds
1 pod Garlic, peeled
5 Curry leaves
1 dry Red Chili (optional)
1 Onion, finely chopped
1/2 tsp Turmeric powder
1/2 tsp Coriander powder
1/2 tsp Red chili powder
1 tsp Jaggery (optional)
Tamarind, (lemon sized)
1 cup Rice
2 tsp Ghee

For spice powder
2 tsp Rice
2 tsp Toor Dal
1 tsp Cumin seeds
1 tsp Pepper
1/2 tsp Methi seeds | Fenugreek seeds
5-6 Curry Leaves


  • For spice mix-  in a pan dry roast all the ingredients listed in spice mix. After it has cooled, make a fine powder of spice mix

  • In a pot, heat a cup of water and add tamarind. Simmer for 10 minutes. After it has cooled, mash it by hand to extract pulp. Add water if required. Strain the pulp using a filter or by hand and discard contents in filter. Retain the pulp

  • In a pot, wash rice with water and discard the water. Now, add some more water and wash the rice. Retain the water which will be used as rice stalk

  • In a heavy bottom vessel, heat ghee, add mustard seeds, when it starts to crackle , add cumin seeds, curry leaves,  dry red chili and garlic. Fry for a minute. 

  • Add onions. Fry until it turns transparent. Add Turmeric powder, chili powder, and coriander powder. 

  • Add Tamarind pulp and spice powder. Simmer for 2-3 minutes
  • Add rice stalk and jaggery. adjust salt as per taste. Simmer for 10 minutes

  • Serve hot with steamed rice, ghee and omlet (optional)
  • Tamarind pulp can be prepared in advance. If there is excess tamarind pulp, store in refrigerator in an air tight container
  • The discarded contents while extracting tamarind pulp can be used to wash copper or bronze showpieces or utensils. Scrubbing tamarind on a copper dish helps to retain its luster

Ocean Perch Fry

Very simple recipe flavored with coriander leaves, lemon and spiced with green chilies.


 6 Ocean Perch fillets
1 small bunch of Coriander Leaves | Cilantro
3 Cloves of Garlic
1 inch Ginger
4 Green Chilies
1/4 tsp Turmeric
1/2 tsp Rice flour 
1 Lemon 
2 tsp Grape seed oil


  • Using a blender, make a coarse paste of ginger, garlic, coriander leaves, turmeric, salt and lemon

  • To this paste, add rice flour and mix well

  • Apply this paste over ocean perch fillets and refrigerate  for 45 minutes

  • Heat oil in a pan. Gently place ocean fillets in a greased pan. Pan fry fillets evenly on both the sides

  • Serve hot with lettuce salad and lemon wedges

Apr 3, 2013

Mamidikaya Menthikoora Pappu | Mango Methi Dal

"Mamidikaya Pappu" is a classic recipe in Andhra Cuisine. It is prepared using moong dal or toor dal cooked with raw mango.

My sister introduced me to this recipe and I have a given some variations to the original recipe by adding Fenugreek leaves and ripe mango.  Using ripe and raw mango gives sweet and tangy flavor and its a wonderful combination served with rice. 


1 cup Moong Dal
1/2 cup Toor Dal
1/ 2 Raw Mango, cubed
1/2 Ripe Mango, cubed
1 bunch of Methi Leaves
1 small piece Ginger, grated / minced
1 tsp Mustard seeds
1 tsp Cumin seeds
1/4 tsp Asafoetida
4 Green chilies, slit lengthwise
5-6 Curry leaves
1 Onion, finely chopped
1/4 tsp Turmeric Powder
2 tsp Ghee


  • Using a pressure cooker, cook moong dal and toor dal with 3 cups of water 

  • In a sauce pan, heat ghee, add mustard seeds. When it starts to crackle, add cumin seeds, asafoetida, curry leaves, green chilies, ginger, and onions. Saute until onions turn transparent

  • Add turmeric powder, raw  mango, ripe mango and methi leaves. Mix well and cook for 3-5 minutes

  • After pressure has cooled, add mango and methi seasoning mix into cooked dal. Adjust salt as per taste.

  • Serve hot with rice

Murg Bhanjara Kebab

Crowd pleasing spicy appetizer with conglomeration of different spices and herbs.


Cornish hen / Boneless chicken / Chicken drumsticks
2 tsp Curd
1/2 tsp Lemon juice
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
1 tsp Coriander Seeds
1/2 tsp Sesame Seeds
1/2 tsp Red Chili powder
4 Cloves of Garlic
1 inch Ginger
3 Green chilies
1 small bunch of Mint


  • Dry roast mustard seeds, cumin seeds and coriander seeds. Grind them into fine powder (spice powder)

  • Make a paste of ginger, garlic and green chilies
  • In a mixing bowl, add curd, spice powder, lemon juice, red chili powder, ginger-garlic-chili paste and finely chopped mint. Adjust salt as per taste. Mix well

  • Smear this paste on chicken and massage well. Sprinkle some sesame seeds on top of chicken. Refrigerate for 1 hour

  • Preheat oven for 350F
  • Place chicken on a baking tray inside the oven and cook for 1 hour

  • Serve hot

  • You can use any portion of chicken. I have used whole Cornish hen, because the meat is tender and it cooks fast. Other wise, chicken breast, chicken drumsticks can be used. But the cooking time varies

Apr 2, 2013

Mirch Murg Kabab | Chicken Kabab

 Marinated chicken drumsticks loaded with variety of spices. Its a perfect party appetizer. It is spicy, tender and flavorful recipe. 


12 Chicken drumsticks
1/2 tsp Chat Masala
1 tsp Lemon juice

For Marinade
4 cloves Garlic, paste
1 inch Ginger, paste
1 tsp Cayenne pepper / red chili powder
1 tsp Spanish Paprika powder
1/2 tsp Black pepper powder
1/2 tsp Kasturi Methi powder
1/4 cup White Vinegar
1/2 cup Yogurt


  • Marinate chicken drumsticks with ginger , garlic paste, cayenne pepper, Spanish paprika, pepper powder, kasturi methi powder, white vinegar. Adjust salt as per taste. Refrigerate for 1 hours

  • Add yougurt and mix well. Again regfrigerate for 1 hour

  • Preheat oven for 350F
  • Using aluminium foil, wrap 1 or 2 drumsticks or wrap individually along with one scoop of left over marinated sauce

  • Using a baking tray, place wrapped chicken drumsticks one beside other. Cook for 40 minutes

  • Now, turn off oven. Carefully take out baking tray from the oven and unwrap chicken drumsticks. Pour the gravy out  to a bowl
  • Again place chicken drumsticks one beside the other in the baking tray. Keep baking tray inside the oven when it is still hot for 3 to 5 minutes. (if the chicken becomes dry, smear gravy on top of chicken drum sticks when its hot)

  • Sprinkle some lemon juice and chat masala

Methi Pulao

One pot and easy to make recipe. Basmati rice cooked with fresh bunch of methi leaves and vegetables along with blend of different aromatic spices.


3 cups Basmati rice
1 bunch of Methi leaves | Fenugreek leaves, chopped
2 Carrots, cut into rectangle pieces
200 gms Green beans, cut into 1'' pieces
4 cloves of garlic, minced
1 inch Ginger, grated or minced
4 - 5 Green chilies, Slit length wise
3 Bay leaves
2 (1 inch) sticks of Cinnamon
3 Cardamom
4 tsp Oil


  • Heat oil in a pressure cooker. Add bay leaf, cinnamon, cardamom, ginger, garlic, and green chilies. Saute for a minute

  • Add onions, carrots and beans. Saute for 2 minutes.

  • Add methi leaves

  • Add washed basmati rice and mix well. Fry for 2 minutes

  • Add 4 cups of Water and adjust salt as per taste. Cook rice for up to 3 whistles

  • Serve hot with raitha

Apr 1, 2013

Khara Pongal

"Pongal" is a traditional and popular South Indian breakfast recipe prepared with rice and moong dal.
"Pongal" is the main dish served during "Pongal" festival, which is a harvest festival celebrated in South India at the end of harvest season. 


1 cup Rice
1 cup Moond dal
1 tsp Black pepper Corn
1/2 inch Ginger, grated

For Seasoning
2 tsp Ghee / Oil
1 tsp Mustard seeds
1 tsp Cumin Seeds
3 Green Chilies, chopped
6 Curry Leaves


  • In a sauce pan, dry roast moong dal until it turns light brown
  • In a pressure cooker, cook rice, moong dal, black pepper corn and ginger with 5 cups of water for 3 to 4 whistles

  • Using the same sauce pan, heat ghee/ oil, add mustard seeds and when it starts to crackle, add cumin seeds, green chilies and curry leaves. 

  • Pour seasoning on top of cooked rice and dal. Adjust salt to taste. Mix well
  • Serve hot with Coconut Chutney or brinjal curry

Sukha Murg | Chicken Dry Fry

Marinated chicken sauteed with onions and cooked till perfection. It is spicy, zestful and delicious recipe.


250 gms Boneless Chicken
3  cloves of Garlic, chopped
1 small piece of Ginger, chopped/grated
1 Onion, chopped lengthwise
4 Green Chilies, chopped
4-6 Curry leaves
1/4 tsp of Red Chili flakes (optional)
4 tsp Oil

For marinade
1/4 tsp Ginger paste
1/4 tsp Garlic paste
1/4 tsp Pepper powder
2 tsp White vinegar
1/2 tsp Corn flour


  • Marinade chicken with ginger paste, garlic paste,  pepper powder, white vinegar, corn flour and adjust salt as per taste. Refrigerate for 2 hours
  • In a sauce pan, heat oil, add ginger, garlic and green chilies. Saute for a minute

  • Add onions, red chili flakes (optional) and curry leaves. Saute until onions turn trasparent
  • Add marinated chicken and fry for 10 to 15 minutes. Adjust salt as per taste
  • Add Cilantro and fry for another 5 to 10 minutes, until all flavors are absorbed
  • Garnish with cilantro and lemon slices