Tuesday, September 16, 2014

Vegetable kuruma (Serves 4)

Vegetable kuruma


1. Potato 1 big, peeled and cubed
    Onion 1 medium, cut to chunks
    Green beans 6 nos, cut to batons
    Yellow bell pepper ½ of one, cubed
    Green peas ¼ cup, cooked
2. Green chilly 2 nos, slit
3. Grated coconut ½ cup
4. Cardamom 1 no
    Cinnamon stick 1 inch stick
    Fennel powder 2 pinches
    Garam masala ¼ tsp
    Turmeric powder ¼ tsp
5. Salt as needed
6. Water 2 cups
7. Oil 1 TBSP


  • Wash and cut all the vegetables. Set aside.
  • Heat oil in a heavy bottomed pan and add cardamom, cinnamon stick, saute for a minute and follow up with fennel powder, turmeric powder and garam masala. Saute this for 30s.
  • Now add the vegetables and saute for 2 minutes. Add water, enough salt and cook covered for 15-20 minutes until the veggies are soft.
  • Meanwhile, grind together grated coconut and green chilly to a smooth paste adding little water.
  • Once the vegetables are cooked, add this ground paste to the same and cook until boiling. By now the gravy would have thickened, if not continue cooking until a thick consistency is attained.
  • Enjoy with rotis…



Monday, September 8, 2014

Chemeen pathiri/Chemeen ada

Chemeen pathiri

Hey friends, hope you all had a great Onam as we did. This year is very special to us as it marks our new home buy and we were busy settling down past few weeks and hence the silence here. Finally we are done and is having a great time. This year we celebrated onam like how we all did in our childhood, all friends got together at one place and everyone was a part of the celebrations. Ladies were cooking while men and kids played games and we had lot of fun that brought back a lot of memories…and the aftermath to all those sweet goodies is todays recipe, something easy yet delicious and a crowd pleaser!!!!!Enjoy…


1. Shrimp/chemeen 1 cup (I used salad shrimp)
2. Coconut oil 1 tsp
3. Ginger garlic paste ¼ tsp
4. Red chilly powder ¼ tsp
5. Turmeric powder 2 pinches
6. Fennel seed powder 2 pinches
7. Salt as needed

Wash and clean the shrimp and set aside.

In a pan, heat oil and add the shrimp, saute for 5 minutes at medium flame. Now add all the other ingredients listed above and incorporate well. Cook this for 10-12 minutes and remove from flame. Set aside.

1. Red onion 1 small, finely chopped
2. Green chilly 1, finely chopped
3. Garam masala ¼ tsp
4. Fennel seed powder 2 pinches
5. Red chilly powder ¼ tsp
6. Coconut oil 2 tsp
7. Curry leaves a few
8. Salt as needed


  • Heat oil in a pan and saute onions until golden brown.
  • Next add the green chilly and curry leaves and saute for 1 minute.
  • Add all the powders and mix well, cook until raw smell from the powders are completely gone.
  • Now add the shrimp and saute at medium heat for 10 minutes or until dry.
  • Remove from flame and set aside.

Chemeen masala

For the ada:

1. Roasted rice flour 1 cup (you can use idiyappam podi)
2. Salt as needed
3. Water 2 ½ cups
4. Oil 1 tsp
5. Banana leaves/parchment paper

Bring water to rolling boil, add salt. Now add water little by little to the rice flour until it forms to a dough, stirring continuously using a wooden spatula. Allow this to cool for some time and knead well with your hands. Make medium to large sized balls with the dough. Place each ball on the banana leaf and flatten them thinly on to the leaf with your fingertips. Dip your fingertips occasionally in water as it helps the flattening easy. Place a tablespoon or two of the shrimp masala onto one side of the dough. Fold the leaf from the other side and seal edges. Set aside. Repeat the same with the rest of the dough. Steam cook for 20-30 minutes in an idli cooker or steamer. Switch off flame and take the ada outside and allow to cool for 10-12 minutes before serving. You can either serve it on the banana leaf itself or take it off onto a plate ..Serve warm…

flatten the rice balls thinly on to the leaf

Place a tablespoon or two of the shrimp masala onto one side of the dough

Fold the leaf from the other side and seal edges








Tuesday, August 26, 2014

Kayum payarum upperi (Serves 4)

Kayum payarum upperi


1. Kaya/Raw Plantain 2 nos
2. Payar/Long beans ½ kg
3. Shallot 5 nos, thinly sliced
4. Turmeric powder a few pinches
5. Green chilly 3 nos
6. Red chilly flakes 1 tsp
7. Oil 1 TBSP, preferably coconut oil
8. Curry leaves
9. Salt


  • Remove the skin from plantain and cut into half and slice into ¼ inch pieces.
  • Cut long beans into similar size long pieces.
  • Cook them with ½ cup of water, salt and turmeric powder.
  • Once the plantains are soft, open and keep the pan on low flame till the water evaporates completely.
  • Heat oil in another pan and saute the sliced shallots. When they turn light brown add green chilly and saute for a minute.
  • Add the cooked pieces along with curry leaves, red chilly flakes and fry it on low flame for about 10 minutes.
  • Serve hot with rice.


Friday, August 22, 2014

Quick and Simple Chetttinad chicken biriyani (Serves 4)

Chettinad Chicken biriyani

Here is a quick and simple chettinad style chicken biriyani, hope you all will like it Smile


1. Chicken bone in ½ kg, cut to medium pieces
2. Basmati rice 2 cups
3. Onion 1 big, thinly sliced
4. Ginger ½ inch piece
    Garlic 3 cloves
    Green chilly 3 nos
5. Tomato 1 medium, chopped
6. Cloves 5
    Cardamom 1
    Cinnamon 1 stick
7. Grated coconut 2 TBSP
    Red chilly powder ½ tsp
    Coriander powder ½ tsp
    Garam masala ½ tsp
8. Turmeric powder ½ tsp
    Red chilly powder ½ tsp
    Cumin powder ¼ tsp
    Fennel powder ½ tsp
9. Mint leaves a few stalks, chopped
10. Salt as needed
11. Oil 1 TBSP
12. Ghee 1 TBSP
13. Water 5 cups


  • Clean and cut the chicken to medium pieces.
  • Wash and soak the basmati rice for 20 minutes.
  • Crush together ingredients numbered 4 and set aside.
  • Meanwhile, in a pan dry roast ingredients numbered 7 to a golden brown color, cool and grind to a smooth paste. Set aside.
  • In a wide mouth pan, heat oil and saute onions till golden brown color. Add ingredients numbered 6 and sauté for 1 minute or till aromatic. Now add ingredients numbered 4 and 8, mix well and saute for 6 minutes. Now add the ground coconut masala and mix well to combine.
  • Next add the chicken pieces and incorporate well with the masala and cook for 5 minutes. Add tomato, mint leaves and salt. Mix and add 5 cups of water and cook till boiling.
  • Drain water from the rice and add to the pan, mix and add 1 TBSP ghee. Close with a lid and cook at medium high heat for 12 minutes. Switch off flame and keep covered for another 15 minutes.
  • Fluff the biriyani with a spatula and serve with raita and pappad.

Saute onions, spices , ginger garlic, green chilly crushed and powders.

Once golden brwon, add coconut masala mixture

Add chicken and cook for 5 minutes







Add tomato, mint, salt and mix well, add water and boil

Once boiling, add soaked rice and cook at medium high heat for 12 minutes

After 12 minutes..now turn off stove and keep covered for 15 minutes before digging in









Chettinad biriyani




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