Feb 13, 2020

Broccoli Stir Fry

250 gms Broccoli florets
1/2 Onion, finely chopped
3 Garlic Cloves crushed
1/2 tsp Sambar powder
3 tsp Oil


  • Heat oil in a heavy bottomed pan
  • Add crushed garlic and onions. Saute until onions softens.
  • Then add sambar powder. Saute for few seconds
  • Add broccoli florets. Saute in low heat for 10-12 minutes
  • Add salt and saute for another 2 minutes 
  • Turn off the heat. Serve as a side dish 

Veg Palak Pulav | Spinach Pulav

3 cups Basmati Rice
200 gms Spinach
1 cup Meal maker
1/4 cup Peas
4 Curry leaves
4 Green Chilies
1 Red Onion, thinly sliced
1/2 Tomato, diced
2 tsp Ginger & Garlic paste
4 cups of Water

For tempering dry whole spices
1 Bay leaf
8 Cloves
1 inch piece Cinnamon
4 Cardamom
1/4 tsp Fennel


  • Wash and soak basmati rice in water for 10 minutes
  • Make spinach pure with 1/2 cup of water
  • Boil meal meaker (soya chunks) seperately in water for 10 minutes and drain excess water
  • In a pressure cooker pan, heat 4 tsp of oil. Add all the whole dry spices-bay leaf, cloves, cinnamon, cardamon, fennel
  • Add curry leaves, green chilies and onions. Saute until onions softens
  • Then add cooked soya chunks, peas and tomato. Saute for 5 minutes
  • Then add spinach pure and water. Bring it boil. Add salt per taste
  • Then add soaked basmati rice. Mix well. Pressure cook for 2-3 whistles
  • Serve hot with yogurt or raita

Pomfret Fish Tawa Fry

2 Whole Pomfret Fish
Oil for frying

For masala
2 tsp of Red Chili Powder
1/2 tsp Turmeric powder
3/4 tsp Salt
1 tsp Rice Flour
1/4 cup tamarind pulp
3 Garlic Cloves
1 inch Piece of Ginger
1/2 tsp Fennel seeds
2 Green Chilies

  • Make a fine paste of ginger, garlic, fennel seeds and green chilies
  • In a bowl, mix together above ground masala paste, red chili powder, turmeric powder, salt, rice flour and tamarind pulp

  • Make gashes on both the sides of fish
  • Gently apply the marinade all over the fish and massage will. Marinade for atleast 30 minutes
  • On a flat pan, heat 3-4 tsp of oil. Gently place the fish on the pan. Cook on medium-low heat for atleast 8-10 minutes on each side
  • Serve hot with onions and lemon wedges

Simple Pongal Recipe

1/2 cup Moong Dal
1 cup, Sonamasoori Rice
5 cups of Water
1/2 tsp Whole Pepper Corns

For tempering
3 tsp Oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1 tsp Grated Ginger
4 Green Chilies, cut lengthwise
5 Curry leaves

  1. Wash and soak rice in water for 15 to 30 minutes
  2. Dry roast moong dal in a  pressure cooker on low heat until it starts to turn to aromatic light brown color. Set aside
  3. Now add 4 cups of water. To this add rice, roasted moong dal and whole pepper corns. Pressure cook up to 4-5 whistles 
  4. Heat oil in a seasoning pan. Add mustard seeds, cumin seeds, ginger, green chiles and curry leaves. Pour tempering on cooked pongal
  5. Add salt and remaining 1 cup of water. Mix well. Turn on the heat and cook for 3-4 minutes in low heat
  6. Serve hot with chutney

Feb 12, 2020

Bharwa Bhindi | Whole Stuffed Okra Fry

500 gms Okra, trim edges & slit in the middle

For stuffing
1 Onion, cut into cubes
1/2 tsp Chili powder
1/2 tsp Roasted Cumin Powder
1/4 tsp Turmeric powder
1/4 tsp Chaat masala
4 tsp Oil, divided


  1. Heat 2 tsp oil in a heavy bottomed pan. Fry onions until it is wilted. Add the dry ingredients red chili powder, roasted cumin powder, turmeric powder, chaat masala and salt. Mix well and turn off the heat. 
  2. Grind the above masala to a smooth paste.
  3. Stuff the masala paste inside okra
  4. In the same pan. Heat 2 tsp of oil. Add okra. Saute in medium-low heat for 15 minutes until it is cooked completely. 
  5. Tip: add additional 2tsp of oil, if you like to brown and soften Okra
  6. Serve as a side dish for roti and pulav

Feb 11, 2020

ಅವರೆಕಾಯಿ Usli | Mochakottai Sundal

200 gms Avarekayi

For tempering
2 tsp Oil
1/2 tsp Mustard seeds
1/4 tsp Hing
3 Green Chilies, cut lengthwise
4-5 Curry leaves

For garnish
Grated coconut


  • Boil Avarekayi in a pressure cooker upto 3 whistles. Drain the water
  • Heat oil in a heavy bottomed pan. Add mustard seeds, hing, green chiles and curry leaves. When oil starts to splutter, saute for just a few sec
  • Add cooked avarekayi, salt, cilantro and grated coconut
  • Have it as a snack, starter or a side dish

Feb 10, 2020

Tindora sabji with Peanuts | Kovakkai Poriyal | Ivy Gourd Fry

500 gms Tindora, trim edges & cut lengthwise
1 Onion, finely chopped
1/2 tsp Sambar powder
3 tsp Grated coconut
1/4 cup Peanuts
3 tsp Oil

For tempering
2 tsp oil
1/2 tsp Mustard seeds
1 tsp Channa Dal
A sprig of curry leaves

  • Heat oil in a heavy bottomed pan. Fry peanuts until it turns to light brown color and set aside
  • Add another 2 tsp of oil. Then add mustard seeds, channa dal and curry leaves. When oil starts to splutter, add onions. Fry until it is wilted
  • Add sambar powder and saute for few seconds 
  • Add tindora. Mix well. Cover the pot and cook in low heat for 15-20 minutes with occasionally mixing
  • Add salt and grated coconut. Cook for 2 more minutes
  • Garnish with peanuts. Serve with roti

Horse Gram Dosa :: Kollu Dosai :: Hurali Kaalu Dose

2 cups Sona Masoori Rice
2 cups Idli Rice
1 cup Urad Dal
1 cup Horse gram
1 tsp Fenugreek seeds
3-4 cups of water to grind batter

For Dosa
Salt per taste 1 1/2 tsp - 2tsp
Oil for frying
1 tsp Eno Fruit Salt  or 1/3 tsp Baking Soda


  • Soak all the ingredients separately in water for 4-6 hours. But horse gram needs to soak for atleast 12 hrs
  • Wash the grains for atleast 2 times
  • Urad dal and fenugreek seeds goes first in wet grinder. Add 1/2 cup of water. Grind for 10 mins until it is fluffy. Add sona masoori rice or idli rice with 1 cup of water. Grind for another 10-12 mins until the batter is smooth. Transfer the batter to another container for fermentation
  • Next add the remaining rice grind for another 10 min to a smooth mixture. Add 1 cup of water. Transfer the batter to the same container for fermentation.
  • Mix the batter well and ferment for 6 to 10 hours. 
For making dosa
  • Mix either eno fruit salt for soft dosa or baking soda for crispy dosa and salt. Add water to adjust the consistency of batter (should not be too thick or too thin. Batter should stick to the ladle when dipped). Mix well
  • Take a scoop of batter, pour on a hot griddle. Make a swirl all the way to the edge of the pan. Cook on medium-high. Add few drops of oil to the edges. Cook for a minute in each side
  • Slowly take of from flame and serve hot with chutney, sambar or potato masala

Jan 6, 2020

Dhaniya Chicken Roast

500 gms Boneless Chicken Thigh 
1 Onion
1 Tomato
1 sprig Curry leaves
3 tsp Oil

For marinade 
4 Garlic cloves
1/2 inch Ginger
1/2 tsp Garam Masala
5 Green Chilies
Handful of Cilantro
1/4 tsp Turmeric Powder
2 tsp Yogurt
1/2 Lemon
2 tsp Oil divided
1 tsp Salt

  • Make a fine paste of all the ingredients listed under marinade
  • Marinade and refrigerate chicken with marinade masala paste for 30 mins
  • Heat oil in a skillet. Add curry leaves, onions and tomato. Fry until it is completely cooked
  • Add marinated chicken and cook in low heat for 15 to 20 mins
  • Serve hot with rice, roti or parata

Jan 3, 2020

Vanjaram Fish Tawa Fry

Vanjaram Fish fry, undistinguished lip-smacking South Indian sea food dish customary in South Indian households and Indian sea food restaurants all over the world. 
One reason it is widely favored is for the thinly sliced steak cut meat with few bones. Most of the time is fried which is preferred over curries.

500 gm Vanjaram Fish, steak cut & thinly sliced
1/2 tsp Turmeric Powder
1 tsp Red chili Powder
1/2 tsp Black Pepper Powder
2 tsp Tamarind Pulp
1/2 tsp Coriander powder
1 tsp Ginger & Garlic Paste
1 tsp Salt
Oil for shallow fry

  • Mix together turmeric powder, red chili powder, black pepper powder, coriander powder, tamarind pulp, ginger & garlic paste and salt. Add few tsp of water if required and mix it into a fine paste
  • Smear the masala paste on both the sides of the fish. Marinade and refrigerate for 30 min to 1 hour
  • Heat 3-5 tsp of oil on a flat pan. Fry fish on both the sides on medium heat until it turns to deep red color. Approximately 3 to 4 min on each side
  • serve hot with cucumber and onions

Jan 24, 2019

Quinoa Pulav


2 cup Quinoa
5 tsp Oil
Dry garam masala
2 Bay leaf
4 Cardamom
4 Cloves
1 inch Cinnamon
1 Star Anise

4 Green Chilies
1 Onion
1 Tomato
1 cup Soya chunks, boiled & diced
1/2 cup Green beans
1/2 cup Green peas
Handful of Mint
4 Garlic cloves, crushed
1 knob of Ginger, crushed
3 1/2 cup Water


  • Heat oil in a pressure pan. Add garam masala -  bay leaf, cardamom, cloves, cinnamon, star anise
  • Next add green chilies , onions, ginger and garlic. Saute for 2 min until onion softens
  • Then add tomatoes and mint. Saute until tomato softens
  • Add soya chunks, peas, and green beans
  • Optional step: Wash quinoa in water twice to evade raw smell of grains
  • Add Quinoa, water and salt. Pressure cook upto 2 wwhistles
  • Serve with cool raita

Nandu Masala Varuval


500 gms Crab
1/4 cup Sesame Seed Oil
1/2 tsp Mustard seeds
1/2 tsp Fennel seeds
5-10 Curry leaves
5 Green Chilies
2 Onion
2 Tomato
1/2 tsp Turmeric powder
1 tsp Red Chili powder
1 tsp Coriander powder
1/2 cup Coconut
1/2 tsp Poppy seed


  • Heat oil in heavy bottomed vessel. Add mustard seeds, fennel seeds, curry leaves
  • Next add onions and green chilies. Saute until onion softens
  • Next add turmeric powder, red chili powder, coriander powder
  • Then add tomatoes. Cook until oil starts to leave on the sides of the pan
  • Now add crab and 1/2 cup of water. Cook in medium low heat for 15 to 20 minutes
  • Make a paste of coconut and poppy seeds with water. Add it to the cooked crabs. Continue cooking for another 5 minutes
  • Turn off the heat. Garnish with cilantro 

Jan 9, 2019

ವಣ ಅವರೆಕಾಳು ಸಾರು |Vana Avarekalu Saaru


1 1/2 cups Dried Avarekayi
1 1/2 Onion, diced
1/2 Tomato, diced
1 small Potato, diced
1/2 Kohlrabi (navilkosu), diced
1 Brinjal, Diced
1 1/2 tsp Sambar Powder
1/2 Cup Coconut
1/4 cup Tamarind pulp
Water as needed
For tempering-
1/2 tsp Mustard seeds
1/2 tsp Cumin Seeds
1 tsp Oil
Curry leaves


  • Soak dried avarekayi in water for 12 hours

  • Heat a teaspoon of oil in pressure pan and fry onions until it softens
  • For the masala- grind fried onions, coconut, sambar powder and 1/2 cup of water to a fine paste

  • Wash soaked avarekayi in water and pressure cook for 20 minutes with 4 cups of water

  • Now add the vegetables - tomato, brinjal, potato, kholrabi to the cooked beans. Pressure cook again for upto 2 whistles

  • Add the masala to the cooked vegetables and beans
  • Add tamarind pulp

  • Add desired amount of salt about 1 tsp

  • For tempering- heat oil in a tempering bowl, add mustard, cumin seeds and curry leaves. When it splutters, pour it on the curry. 

  • Bring the curry to boil for 5 min. Serve hot with rice, chapati, mudde, dosa and idli

Jan 8, 2019

Indian Salmon Fish Fry


250 gms Salmon Fillets, 3-4 inch
1 tsp Red Chili powder
1/2 tsp Coriander powder
1/4 tsp Cumin powder
1/4 tsp Turmeric powder
1/2 tsp Garlic powder or Garlic paste
5 tsp Oil for pan fry


  1. Mix all the dry ingredients together- red chili powder, coriander powder, cumin powder, turmeric powder, garlic paste and salt
  2. Then marinade salmon with above dry ingredients. Gently rub the fillet with dry rub and set aside for 30 min
  3. Heat a heavy bottomed skillet or flat pan. Add 2-3tsp of oil. Gently place the fillets on the pan. 3-4 pieces. Do not over crowd the pan
  4. Fry for 3-4 minutes on each side on medium heat. Add few drops of oil in each side while frying
  5. Serve hot

Jan 7, 2019

Nethili Varuval


500gm Lake smelt/ Anchovy (Nethili) fish
1 tsp Turmeric Powder, divided
1 tsp Red Chili powder
1/2 tsp Onion powder (optional for flavoring) or Onion paste
1/2 tsp Pepper powder
1/2 cup Corn Flour
1/4 cup Tamarind pulp
1 tsp Rock Salt
Oil for deep fry


Rub fish with rock salt and turmeric. Massage gently. Then wash it with water for 3 times. By using rock salt and turmeric, you can get rid of fishy smell

Mix all dry ingredients together- turmeric powder, chili powder, pepper powder, onion powder and salt
Next, add tamarind pulp  
Mix fish in the masala mixture and set aside for 30 minutes
Heat oil for frying
Add corn flour to the marinated fish and mix well
Gently drop fish to the oil and fry in medium low for 2-3 minutes until it starts to turn reddish brown. Use absorbent paper to drain excess oil
Serve hot