Pepper Egg Fry

It’s a spicy pepper egg curry. And it is a very quick and easy recipe. I have prepared using simple homemade ingredients. When you add crushed ginger garlic, you can smell nice aroma and also gives crunchiness to this dish.

This goes well with biryani/fried rice/ roti/ curd rice/ ghee rice/ pulav/any variety rice/ chapatti/ roti/ dosa/bread…

Ingredients

Eggs – 6

Sliced Green Chillies – 8

Sliced Capsicum – 1 (small)

Chopped Red Onions – 1 (Big)

Pepper Powder – 1 tsp

Soya Sauce – 1 tsp

Fennel Seeds – 1 tsp

Curry Leaves – few

Chopped Coriander Leaves – few

Crushed Ginger Garlic – 2 tsp

Salt to taste

Oil – 2 tsp

Method

Boil the eggs and remove the egg shells then slice into halves.

Heat oil in a pan, add fennel seeds, curry leaves and chopped coriander leaves.

Then add sliced green chillies and saute for a few minutes.

Now add sliced capsicums and fry another 2 to 3 minutes.

Add crushed ginger and garlic, then saute for few seconds.

Now add the chopped onions and fry until it turns slight golden color.

Then add 1 tsp of soya sauce, and pepper powder one by one. Then mix well.

Now add sliced boiled eggs and saute it for another 5 minutes on a low flame. Then mix well.

Switch off the flame and garnish with chopped coriander leaves.

Serve with hot steamed rice or roti!!!

Drumstick Poricha Kuzhambu

It’s another simple dish. Its look like sambar but gives some different taste. And it is a very easy process. You can use any veggie. I tried using drumstick. For temper I used vengaya vadagam, but if you don’t have … use the alternate ingredients.

This goes well with any steamed rice/ dosa/idli…

Ingredients
Drumstick Pieces – 10 (Medium)

Moong Dal – ½ cup

Chopped Onions – ½ cup

Chopped tomatoes – 1 cup

Crushed Ginger Garlic – 1 tsp

Sambar Powder – 2 tsp

Turmeric Powder – ½ tsp

Hing – a pinch

Oil – 1 tsp

Salt to taste

(To Temper)

Vengaya Vadagam – 1 tsp        (or)

Mustard Seeds – ½ tsp

Urad Dal – ¼ tsp

Cumin Seeds – ½ tsp

Sesame Oil – 1 tsp

Curry Leaves – 1 sprig

Chopped Coriander Leaves – 2 tsp

Hing Powder – a pinch

(To Grind)

Grated Coconut – ½ cup

Rice Flour – 1 tsp

Yogurt/ Curd – 3 tsp

Method

In a pressure cooker, heat oil. Add moong dal and fry till it turns golden color.

Now add chopped onions & tomatoes and fry for few minutes. Then add turmeric powder, hing, sambar powder, salt and enough water and then pressure cook it for 5 whistles comes out.

Then add chopped drumstick pieces, and add 1 more cup of water and keep cook for another 3 whistles comes out.

Then switch off the flame and let the pressure goes out completely.

By mean time, in a blender add all the ingredients which are under “to grind” with little water and make a paste, then keep it aside.

Add this paste into drumstick curry. And mix well. Then keep cook for another 3 to 4 minutes on a low flame.

In a pan, heat sesame oil, and add all the ingredients which are under “to temper” one by one and saute it for few min.

Finally transfer into drumstick curry. Then switch off the flame. Now garnish with chopped coriander leaves.

Arisi Paruppu Sadam

It’s one of the special dishes in Coimbatore. I used to prepare dal and rice separately. Few of my friends from Coimbatore, they used to talk about arisi paruppu sadam. Then I got an idea to prepare in my kitchen after referred some sites. It’s nice to have, perfectly fit with kid’s lunch box.

Even if we get bored to cook, we can easily prepare this dish without any veggie. I prepared potato curry with this rice.

This goes well with any fry(both veg/nonveg), papad, raita…

Ingredients

Rice – 1 ½ cups

Toor Dal – ½ cup

Chopped Shallots – 20

Crushed Garlic - 5

Finely Chopped Tomatoes – 2 (medium)

Sliced green Chilli – 4                                                            

Turmeric Powder – ½ tsp

Sambar powder – 2 tsp

Ghee – 5 tsp

(To Temper)

Oil – 1 tsp

Cinnamon – 2

Clove - 2

Mustard Seeds – 1 tsp

Cumin Seeds – 1 tsp

Dry Red Chilli – 3

Curry Leaves – few

Hing – a pinch

Chopped Coriander Leaves – few

Method

In a big bowl add rice and toor dal. Soak it for at least 45 min to 1 hour. When I tried this recipe at first time, I didn't allow it for soaking more than 15 min. That should not mushy.

Then next time I allowed soaking the rice and dal around 1 hour. It came out very well.

In a pressure cooker, heat ghee. Add all the ingredients which are under “temper” and saute for few min.

Then add chopped onions, and fry till it turns slight golden color. Now add the chopped tomatoes and fry till it becomes mushy

Add crushed garlic, turmeric powder, sambar powder and required water and close the lid and cook it till 5 whistles comes out.

Then switch off the flame and let it cool completely. And then add ghee, chopped coriander leaves.

Serve arisi paruppu sadam with papad or potato fry!!!

Carrot Chutney

It's a healthy, delicious and colorful chutney. And  I tried this different chutney recently in my kitchen…. What a beautiful color!!!… Before I tried this recipe, I don’t think so it works out well. But it happens. It’s too good… different from the normal coconut and onion chutney.

This goes well with idli / dosa/ steamed rice/ bread/ roti/ chapatti…

Ingredients

Dry Red Chilli – 10   

Urad Dal – 4 tsp

Tamarind – small sized ball

Grated Coconut – 1 cup

 Grated Carrot – ½ cup

Sesame Oil – 2 tsp

Salt to taste

(To Temper)

Mustard Seeds – 1 tsp

Urad Dal – ½ tsp

Red Chilli – 2

Curry Leaves – few

Sesame Oil – 1 tsp

Chopped Coriander Leaves – few

Method

In a pan, heat a tsp of oil. And add red chilli then fry for a min.

Now add urad dal and fry till it turns slight golden brown in color.

Then add tamarind ball and fry for few seconds, and then take it out.

Now add grated coconut and fry till it turns golden brown in color.

Finally fry the grated carrots and fry well on a low flame.

Then switch off the flame. Let it completely cool down for another 15 minutes.

In a blender, add all the ingredients and grind it well by adding little bit salt.

In a pan, heat sesame oil. Then add mustard seeds, red chilli, curry leaves and chopped coriander leaves.

And then transfer into serving bowl. Garnish with chopped coriander leaves…

Wow… Superb…. Serve with hot idli and dosa!!!

Gramathu Fish Kuzhambu

It’s a simple and special fish kuzhambu in gramathu style. In typical kuzhambu, they used ammikal to make homemade powder. But I didn’t get a chance to use ammikal here, so I grinded the masala using blender. 

Try to use sesame oil to typical taste. You can use any fish varieties using this method. I didn't add coconut. If you wish, you can dry roast 2 tsp of coconut and add into this kuzhambu

This dish goes well with hot steamed rice / idli/ dosa...

Ingredients

Fish Fillets (Tilapia) – 10

Finely Chopped Onions – 15(shallots)

Finely Chopped Tomatoes – 1 (big)

Green Chillies – 5

Crushed Ginger &Garlic – 2 tsp

Red Chilli Powder – 2 tsp

Coriander Powder – 2tsp

Turmeric Powder – 1 tsp

Pepper Powder – ½ tsp

Tamarind Ball – lemon sized

Chopped Coriander Leaves – few

Coconut milk – ¼ cup

Salt to taste

(For Dry Roast)

Coriander Seeds – 2 tsp

Cumin Seeds – 1 tsp

Pepper Seeds – ½ tsp

Fennel Seeds – 1 tsp

(To Temper)

Vengaya Vadagam – 1 tsp

(Or)

Mustard Seeds – 1 tsp

Cumin Seeds – ½ tsp

Fenugreek Seeds – ½ tsp

Curry Leaves – 1 sprig

Sesame /Gingelly Oil – 3 tsp

Method

Clean the fish fillets add a pinch of turmeric, salt and mix well then wash it properly and cut into medium sized pieces.

Soak tamarind in hot water and extract the juice and set it aside.

Heat 1 tsp of sesame oil, and roast all the ingredients which are under “dry roast” and grind is as a coarse powder.

Heat oil in a kadai, splutter mustard seeds. Then add cumin seeds, fenugreek seeds and curry leaves and saute for few seconds.

Now add chopped onions, crushed ginger and garlic, and saute until golden brown in color.

Add the finely chopped tomatoes, and saute until mushy. Add the roasted powder into this mix.

Then add the tamarind water, red chilli powder, coriander powder, and turmeric powder, salt and let it boil for about 10 minutes.

Now add the fish pieces and let it cook. Let it cook for another 10 min on a low flame.

Then add pepper powder, coriander leaves and let it the kuzhambu boil for another 5 minutes.

Add coconut milk into this fish curry. Finally garnish with coriander leaves and switch off the flame.

Dum Ka Chicken

It is a traditional popular Hyderabad dish. It’s a rich, aromatic, great flavorful dish. It takes long time to cook… the process looks like dum biryani. Once you marinated chicken with all other ingredients, keep patience to cook this curry. It’s a slow process.

But honestly speaking the taste of this dish is tremendous. Please try to do at least once in your life time. After prepared this dish by this method, you can see the softness of chicken.

This goes very well with steamed rice/ roti/ chapatti/ fried rice/ biryani / idli/ dosa…

Ingredients

Chicken – ½ kg

Fried Onions – 2 cup

Ginger Garlic Paste – 2 tsp

Turmeric Powder – ½ tsp

Coriander Powder – 2 tsp

Cumin Powder – 1 tsp

Chilli Powder – 1and ½ tsp

Green Chilli Paste – 1 tsp

Curd/Yogurt – 1 cup

Cumin Seeds – 1 tsp

Butter – 2 tsp

Cinnamon Sticks – 3

Cardamom – 3

Cloves – 4

Cashew nuts – ¼ cup

Chironji – 1 tsp

Chopped Mint leaves – 1 bunch

Chopped Coriander Leaves – 1 bunch

Lime juice – 2 tsp

Garam Masala – 1//2 tsp

Salt to taste

Oil – 5 tsp

Method

Clean and wash the chicken pieces and cut into medium sized pieces.

In a blender take chironji, cashew nuts and 3 tsp of curd grind it as a coarse paste.

In a kadai, add chicken pieces, add the cashew paste, ginger garlic paste, fried onions, curd, green chilli paste, red chilli powder, garam masala, cumin powder, coriander powder, turmeric powder and salt. Then mix well.

Then add butter, chopped coriander leaves and mint leaves and lime juice. Finally add oil and mix this well and keep it for about 2 hours.

Then add 2 cups of water then take the lid and place the edges with dough on lid and seal it.

Cook this on a medium flame for about 20 min and reduce the flame and place the pan on the iron tawa and cook this on a slow flame for about 15 to 20 minutes.

Now switch off the flame, and leave it aside for another 5 to 10 minutes.

Serve with hot chapatti/roti or rice…

Chilli Cashew Fish Fry

It is a great fish fry. I have added homemade masalas. In this dish, fish has deep fried and tossed in a spicy masala.

I just added some of fried cashew nuts. It gives crunchier to this dish. I used some sauces that give the unique taste to this dish. 

This goes well with steamed rice/ variety rice/ biryani/ fried rice…

Ingredients

(To Marinate)

Fish fillets – 15 piece

Ginger Garlic Paste – 1 tsp

Egg – 2

Turmeric Powder – ¼ tsp

Chilli Powder – 1 and 1/2tsp

Coriander Powder – 1 and 1/2 tsp

Salt to taste

All purpose Flour – 2 tsp

Corn Flour – 2 tsp

Lemon Juice – 2 tsp

Oil for deep fry

(To temper & Saute)

Chopped Green Chilli – 4

Curry Leaves – 2 sprig

Chopped Ginger Garlic – 2 tsp

Sliced Green Chilli - 10

Green Chilli Paste – 1 tsp

Red Chilli Paste – 2 tsp

Crushed Pepper – ½ tsp

Curd – 3 tsp

Chopped Coriander Leaves – 3 tsp

Oil – 2 tsp

Cashew Nuts – 2 tsp

Lime juice – 1 tsp

Salt to taste

Method

In a big bowl, add ginger garlic paste, chilli powder, coriander powder, turmeric powder, salt and fish fillets and mix it well. Then keep it aside for about 1 hour.

Soak red dry chilli in hot water then make it as coarse paste.

In a separate bowl add egg, corn flour, all purpose flour mix this well and dip the fish fillets into this mix, deep fry them and keep it aside.

Heat oil in a pan, add chopped ginger and garlic, cashew nuts, green chilli paste, red chilli paste, and add salt then mix well.

Now add soya sauce, crushed pepper, curd, chopped coriander leaves and cook for few minutes.

Finally add the fried fish toss it and add lime juice. Then keep cook for another 2 to 3 minutes on low flame.

Switch off the flame and garnish with coriander leaves.

Radish Kootu

It’s a simple kootu recipe which goes well with steamed rice/idli/dosa…If you add ghee in this kootu with papad… it should be a simple a great meal. This is very easy to prepare. I didn't add coconut paste. So you can refrigerate for another 1 or 2 days.

 So here is the recipe for radish kootu…

Ingredients

Moong Dal – ½ cup

Chopped radish – 3 cups

Finely Chopped Onions – 1 cup

Sliced Green Chillies – 3

Ginger Garlic Paste – 1 tsp

Finely Chopped Tomatoes – 2

Turmeric Powder – ½ tsp

Chilli Powder – 2 tsp

Salt to taste

(To Temper)

Mustard Seeds – 1 tsp

Cumin Seeds – 1 tsp

Hing – a pinch

Curry Leaves – few

Chopped Coriander leaves – few

Dry Red Chilli – 1

Oil – 2 tsp

Method

Pressure cook the moong dal until 5 whistles comes out.

In a kadai, heat oil, add green chillies, and then add chopped onions, ginger garlic paste.

Saute till the onion becomes mushy. Now add the salt and chopped radish and fry for few minutes.

Then add the chopped tomatoes, cover and cook. Add turmeric powder, chilli powder and required water keep cook until the vegetables cooked fully.

In pan heat oil, add mustard seeds. When it splutters, add cumin seeds and red chilli, curry leaves, chopped coriander leaves and hing.

Add the cooked dal into this curry and keep cook on a low flame. The dal should mix well with this veggie curry.

Finally add the tempered ingredients into this kootu. Mix well.

Switch off the flame and serve with hot steamed rice.

Chapatti Rolls (Peanut Cabbage Masala)

It’s a nutritious dish mainly suitable for breakfast or lunch. Every day morning, there is a huge confusion about what to cook? It’s not enough… that’s should be healthy.

Mainly for kids…!!! They won’t take their breakfast properly while going to school. For them, here is the simple and healthy breakfast.

If I prepare like this kind of breakfast, my son never says NO…… Hope you’ll ready to prepare this… Enjoy J

Ingredients

Chapatti – 6

Sliced Onions – 2(big)

Thinly Sliced Cabbage – 2 cups

Boiled Peanuts – ½ cup

Chopped Ginger – 2 tsp

Chopped Garlic – 2 tsp

Chopped Green Chilli – 3

Finely Chopped Capsicum – ¼ cup

Cumin Powder – 1 tsp

Pepper Powder – 1 tsp

Chilli Coriander Powder – 1 and ½ tsp

Garam Masala – ½ tsp

Lemon Juice – 1

Salt to taste

(For Seasoning)

Butter – 2 tsp

Cumin Seeds – 1 tsp

Grated Cheese – few

Chopped Coriander Leaves – few

Method

Heat oil in a pan; add cumin seeds, when it splutters add finely sliced onions and green chillies. Saute till the onions becomes mushy.

Add ginger and garlic and saute for another few minutes.

Now add all the spices and salt as needed.  Then add butter, chopped capsicum and cook for few minutes.

Now add the sliced cabbage, peanuts and mix well then keep cook another 5 minutes on a low flame until the masala gets absorbed with all other veggies.

Now add lime juice and chopped coriander leaves. Switch off the flame.

Take a chapatti; add grated cheese and peanut cabbage masala. Then roll it.

It’s a perfect lunch box for kids...