Ingredients

Shark or Ray – 1 kg cut into pieces

Onion – 1 sliced

Ginger – 1 tbsp chopped

Green chillies – 3 slit

Curry leaves – 3 sprigs

Kudampuli/ Gambooge – 4 pieces

Water – 2 cups

Salt – to taste

Oil – 2 tbsp

For Grinding

Grated coconut – 3/4 cup

Garlic – 1 tbsp chopped

Coriander seeds – 2 tbsp

Dry red chillies – 5

Peppercorns – 1 tsp

Jeera/ Cumin seeds – 1/2 tsp

Uluva/ Fenugreek seeds – 1/4 tsp

Turmeric powder – 1 1/4 tsp

Oil – 2 tsp

Method

Soak the kudampuli in 1/2 cup of water.  Heat 2 tsp of oil in a non-stick pan and roast the grated coconut, garlic, coriander seeds, dry red chillies, peppercorns, cumin seeds, fenugreek seeds and turmeric powder till the grated coconut turns golden brown color.  Let it cool completely.  Grind it to a fine paste, adding water as required.  Keep aside.  Now heat  oil (use coconut oil to enhance the flavor of the curry) in a pan and add onions, ginger, green chillies and curry leaves.  Fry till the onions turn light brown.  Add the roasted coconut paste, kudampuli, water and salt.  Keep covered and allow it to boil.  Open the lid and add the fish pieces.  Cook covered till done.  Twist the pan once or twice in between.  Open the lid and allow it to simmer.  Switch off the flame when the oil starts to float on top of the fish curry.  Serve lip-smacking ‘Varutharacha Meen Curry’ with rice, chapathi or dosa.  Enjoy!

This is the best way to prepare fish curry using fish like Shark and Ray.

Ingredients

Tomatoes – 5 chopped

Onion – 1 chopped

Green chillies – 2 chopped

Curry leaves – 2 sprigs

Chilly powder – 1 tsp

Turmeric powder – 1/2 tsp

Mustard seeds – 1/2 tsp

Salt – to taste

Oil – 1 1/2 tbsp

Method

Heat oil in a non-stick pan and splutter mustard seeds.  Add onions, green chillies and curry leaves.  Fry till the onions turn light brown.  Add chilly and turmeric powders.  Fry for a second and add the tomatoes and salt.  Mix well and cook covered for 10 minutes on a medium flame.  Mash the tomatoes occasionally.  Open the lid and simmer till the gravy is thick.  Delicious ‘Tomato Chutney’ can be served with idli, dosa, rice or chapathi.  Enjoy!

I am sending ‘Tomato Chutney’ to Mahimaa for the “Cooking Basics Event”

Ingredients

Toor Dal – 1/2 cup

Potatoes – 1 cup diced

Carrot – 1/2 cup diced

Cabbage – 1/2 cup shredded

Cauliflower florets- 1 cup

Turmeric powder – 1/2 tsp

Green chillies – 7 slit

Water -  2 cups

Salt – to taste

Mustard seeds – 1/2 tsp

Cumin seeds – 1/4 tsp

Dry red chillies – 4 seeds removed

Curry leaves – 1 sprig

Onion – 1 sliced

Ginger – 1/2″ piece chopped

Garlic – 3 chopped

Tomatoes – 2 chopped

Garam masala – 1/2 tsp

Coriander leaves – 1 tbsp chopped

Oil – 1 tbsp

Method

Wash and soak the dal in water for half an hour.  Put it into a pressure cooker along with water and add potatoes, carrot, cabbage, cauliflower, green chillies, turmeric powder and salt.  Cook for 5 minutes.  Allow it to cool.  Heat oil in a pan and splutter mustard seeds and cumin seeds.  Add dry red chillies and curry leaves.  Then add onions, ginger and garlic.  Fry till the onions turn light brown in color.  Add the tomatoes and fry well.  Add the garam masala and fry for a few seconds.  Now add the cooked vegetables and dal and mix well.  Let it simmer for about 10 minutes.  Garnish with chopped coriander leaves.  Serve yummy ‘Mixed Vegetables with Dal’ with chapathi or rice.  Cheers!

‘Mixed Vegetables with Dal’ is off to Rachel’s event “MLLA # 20″ which is the brainchild of Susan, The Well Seasoned Cook.

I saw ‘Bitter Gourd with Yogurt’ curry in Mallugirl’s blog and wanted to try it out.  I made a few changes to my liking and made this delectable ‘Bitter Gourd Curry with Coconut Milk’.  It was so tasty and quite easy to prepare.  Moreover, there was absolutely no bitterness at all!  So this curry is for all those who hate Bitter Gourd!

Ingredients

Bitter gourd – 1

Mustard seeds – 1/2 tsp

Cumin seeds – 1/4 tsp

Dry red chillies – 2

Curry leaves -1 sprig

Onion – 1 medium sliced

Turmeric powder – 1/4 tsp

Coriander powder – 1 tsp

Chilly powder – 3/4 tsp

Green chillies – 2 slit

Tomato – 1 chopped

Coconut milk – 1 cup

Yogurt – 1 tbsp

Salt – to taste

Oil – 2 tbsp

Method

Cut the bitter gourd lengthwise, remove the seeds, wash and slice them.  Apply salt and yogurt and keep aside for 15 minutes.  Heat oil in a pan and fry the bitter gourd pieces till golden brown.  In the same oil, splutter mustard seeds and cumin seeds.  Add dry red chillies and curry leaves.  Then add onions and saute till they turn pink.  Now add the spice powders and saute for a minute.  Add tomatoes and green chillies.  Saute till oil separates.  Now add coconut milk and fried bitter gourd pieces.   Mix well and heat through.  Add more salt if needed.  Switch off the flame before it boils.  Serve yummy ‘Bitter Gourd Curry’ with rice.  Cheers!

My family loves Thai food!  ‘Thai Red Chicken Curry’ with steamed rice is a favourite among them.  It is a delicious and nutritious curry…you will simply love it!

I am sending ‘Thai Red Chicken Curry’ to Shama for “Family’s Favourite Food Event”

Ingredients

Chicken – 1/2 kg cut into pieces

Thai red curry paste – 3 tbsp

Coconut milk – 1/4 cup

Garlic – 1 tbsp chopped

Potato – 1 diced

Onion – 1 diced

Carrot – 1 diced

Red capsicum – 1/2 diced

Yellow capsicum – 1/2 died

Mushrooms – 6 quartered

Lemon grass – 1 stem chopped

Kaffir lime leaves – 3 cut into strips

Coconut milk – 1 cup

Palm sugar – 2 tsp

Fish sauce – 2 tbsp

Salt – to taste

Bird’s eye chillies – 4 slit

Basil leaves – 10

Method

Heat a non-stick pan and add garlic and red curry paste.  Saute for a few seconds and add 1/4 cup of coconut milk.  Boil till oil separates from the paste and becomes a thick paste.  Now add 1 cup of coconut milk, chicken pieces, potatoes, onions, carrots, lemon grass, kaffir lime leaves and salt.  Mix well and cook till 3/4th done.  Open the lid and add mushrooms, red and yellow capsicum, palm sugar and fish sauce.  Cook covered till done.  Add the basil leaves and mix well.  Garnish with Bird’s eye chillies.  Serve delicious ‘Thai Red Chicken Curry’ with hot rice and enjoy with your loved ones!!!

Ingredients

Small Brinjals – 7  sliced

Onions – 2 medium sliced

Garlic – 2 big chopped

Curry leaves – 2 sprigs

Tomatoes – 2 chopped

Green chillies – 2 chopped

Turmeric powder – 1 tsp

Chilly powder – 1 1/2 tsp

Salt – to taste

Oil – 2 tbsp

Method

Heat oil in a non-stick pan and add onions, garlic, green chillies and curry leaves.  Saute till the onions turn pink in color.  Add chilly powder and turmeric powder and saute for a few seconds.  Add the tomatoes and salt and saute for a minute.  Now add the brinjal, mix well and cook covered on a low flame till done.  Stir occasionally.  Do not add any water while cooking.  Once done, open the lid and fry for a few seconds.  Serve yummy ‘Brinjal Tomato Stir-fry’ as a side dish for rice or rotis.  Cheers!

I am sending ‘Brinjal Tomato Stir-fry to Anitha for the event “Vegetable Marathon Eggplant”

Ingredients

Chicken – 1 kg cut into small pieces

Onions – 2 sliced

Ginger – 2″ piece chopped

Garlic – 4 chopped

Green chillies – 4 slit

Curry leaves – 2 sprigs

Turmeric powder – 1 tsp

Garam masala – 1 tsp

Pepper powder – 2 tsp

Vinegar – 2 tbsp

Water – 1 cup

Salt – to taste

Oil – 2 tbsp

Method

Heat oil in a pan and add onions, ginger, garlic, green chillies and curry leaves.  Fry till the onions turn golden brown.  Add turmeric powder and garam masala. Then add the chicken pieces, vinegar, salt and water.  Mix well and cook covered till done.  Open the lid and add pepper powder.  Mix well and simmer for another 2 minutes till the gravy is thick.  Lip-smacking ‘Pepper Chicken’ is ready to be served!

This quick and easy ‘Pepper Chicken’ goes well with rice, chapathi, bread, appam or idiyappam.  Enjoy!

Award

My friend Sarah has passed on this beautiful award.  Thanks a lot dear for remembering me!

I would like to share this award with Asha, Cynthia, Finla, Priya, Padma and Raks.

Ingredients

Potatoes – 2 diced

Carrot – 1 diced

Onion – 1 small chopped

Garlic – 1 tsp chopped

Ginger – 1 tsp chopped

Green chilly – 1 chopped

Curry leaves – 1 sprig

Mustard seeds – 1/4 tsp

Cumin seeds – 1/8 tsp

Curry powder/ Chicken masala – 1 tsp

Chilly powder – 1/4 tsp

Pepper powder – 1/8 tsp

Turmeric powder – 1/4 sp

Salt – to taste

Water – 1 cup

Oil – 1 tbsp

Method

Heat oil in a pan and splutter mustard seeds and cumin seeds.  Add onions, ginger, garlic, green chillies and curry leaves.  Saute till the onions turn light brown.  Add the spice powders and saute for a few seconds.  Add the diced potatoes, carrots, salt and water.  Mix well and cook covered on a medium flame till done.  Open the lid and evaporate excess water, if any.  Serve tasty ‘Carrot-Potato Sabzi’ with chapathi or rice.

My dear friend Shifa has passed on this award to me.  Thank you Shifa! You made my day…!

I am passing on this award to all my readers who appreciate my work and encourage me to come out with more recipes!!!

Ingredients

Small variety Fish – 1/2 kg cut into pieces

Shallots – 12 sliced

Ginger – 1/2″ piece chopped

Curry leaves – 2 sprigs

Kudampuli/Gambooge – 2 pieces

Water – 1/4 cup

Salt – to taste

Mustard seeds – 1/2 tsp

Coconut oil – 1 1/2 tbsp

For Grinding

Grated coconut – 1 cup

Green chillies – 3

Garlic – 1 chopped

Cumin seeds – 1/2 tsp

Turmeric powder – 1 tsp

Chilly powder – 1/2 tsp

Method

Wash and soak  kudampuli in 1/4 cup of water.  Coarsely grind all the ingredients mentioned above.  Heat oil in a non-stick pan and splutter mustard seeds.  Add shallots, ginger and curry leaves.  Fry till shallots turn light brown.  Add coarsely ground coconut mixture.  Also add the kudampuli along with water.  Add the fish pieces and salt.  Mix gently and close with a lid.  Cook on medium flame till done.  Stir gently, in-between.  Open the lid and allow excess water to evaporate.  Serve tasty ‘Meen Peera’ with hot rice.  Cheers!

I used Sardines to prepare this dish.  Anchovies, small Mackerels and Prawns can be used to make yummy ‘Meen Peera’.

Ingredients

Chicken – 1 kg cut into pieces

Onions – 2 chopped

Ginger garlic paste – 2 tbsp

Tomatoes – 2 chopped

Curry leaves – 1 sprig

Turmeric powder – 1 tsp

Water – 1 cup

Salt – to taste

Oil – 2 tbsp

Coriander leaves – 1 tbsp chopped

For the Paste

Grated coconut – 1 cup

Dry red chillies – 6

Peppercorns – 1/2 tsp

Poppy seeds/ Khus khus- 2 tsp

Coriander seeds – 1 tsp

Cumin seeds – 1 tsp

Fennel seeds/ Perumjeerakam – 1 tsp

Cinnamon – 4 ” piece

Cloves – 4

Cardamom – 1

Method

Heat a little oil in a pan and roast the grated coconut till light brown.  Add rest of the ingredients and roast till aroma comes out.  Allow it to cool and grind to a paste.  Heat oil in a pan and fry onions till golden brown.  Add ginger garlic paste and fry for a minute.  Add turmeric powder, tomatoes, curry leaves and salt.  Fry till oil separates.  Now add the ground masala, water and the chicken pieces.  Mix well, cover and cook till done. Stir in between.  When the gravy is thick, switch off the flame.  Garnish with chopped coriander leaves.  Serve delicious ‘Chicken Chettinad’ with rice, roti, idli, dosa or bread.  Enjoy with your friends and family!