Friday, 16 December 2011

Cauliflower curry with coconut milk

Cauliflower  -1 medium
Onion  -1
Tomato –2
Green chilli –1
Garlic –1 Tsp(Finely chopped)
Ginger  -1 Tsp(Finely chopped)
Chilli powder  -1 Tsp
Turmeric powder  - 1/2 Tsp
Coriander powder   - 2 Tsp
Chicken masala/Meat masala – 1Tsp
Coconut milk  - 1/2 cup
Curry leaves.


  • Soak the cauliflower floret in warm water mixed with a pinch of turmeric and salt for around 15 minutes. Wash and drain the florets and keep it aside.
  • Heat oil in pan and saute chopped onion till transparent.
  • Add salt, ginger,garlic and green chilli and saute for 2 min.
  • Add chilli powder,turmeric powder,coriander powder,chicken masala and stir well.
  • Add Tomato and mix well.
  • After that add the cauliflower floret and curry leaves and mix well to coat all masala into it.
  • Then add water to make enough gravy.Closed the pan and cook for another 15 min.
  • Stir occasionally until the cauliflower cooked.
  • Last add  Coconut milk.
  • Serve hot with rice or chapathis.

Friday, 21 October 2011

Paal payasam (Milk pudding)

Broken rice(onakkalari)  - 1/2 cup
Sugar   -1 cup
Milk  - 1 ltr
Cardamom   - 10 pods (powdered)
Cashew nuts  - 1/2 cup
Raisins  - 1/2 cup
Ghee      - 1 tbsp

Soak the rice in water for 1 hr
Fry the cashwes and raisins.
Take a cooker and add rice,sugar and milk into it and mix them well.
Close the cooker and keep the flame high until the steam started coming.
Put the cooker weight .
Lower the flame and cook it for 1/2  hr.
Open after the steam fully gone.
Add Cardamom powder and ghee.
Garnish with fried cashwes and raisins

Sunday, 31 July 2011

Butter Chicken (Murgh Makhani)


Chicken – 1 KG
Tomato – 3 Big
Ginger garlic paste – 2 table aspoon
Green chilli – 2
Cardamom - 4
Bay Leaf -1
Cinnamon stick – 2 pieces
Chilli powder – 3 Tea Spoon
Tandoori Masala – 2 Tea Spoon
Turmeric powder – 1 Tea Spoon
Coriander powder – 2 Tea Spoon
Chicken masala – 2 Tea Spoon
Yogurt/curd – 1 Tea spoon
Double Cream – 50 ml.
Oil – 1 Table Spoon
Butter – 2 Table Spoon
Salt – For taste

1.        Chicken
a.        Cut chicken into small pieces and then add tandoori masala, chilli powder (1 Tea Spoon), salt and curd. Keep it in the refrigerator for minimum 2 hours for best results.
b.        Place the chicken into Oven safe tray and put it inside the oven. Broil the chicken at 200 degree for 10 minutes both sides.
2.        Boil tomatoes for 5- 10 minutes to peel the skin smoothly. Grind the peeled tomato with a little water.
3.        Heat the pan and add oil and butter into it. Then add cardamom, bay leaf and cinnamon stick and fry it.
4.        Add ginger garlic paste, fry it for 1- 2 minutes until it looses raw smell
5.        Add green chillies and stir well. Add tomato puree into it. Then add chilli powder (2 Tea Spoon), turmeric powder, coriander powder, Chicken masala, salt (as required) Mix well until oil and masala gets separated.
6.        Add Tandoori chicken in to it, stir well and add a little water (1/2 Glass) and then boil it for 5 minutes.
7.        Add double cream and heat it lightly.
Now delicious Butter chicken is ready, garnish the same with curry leaves / coriander leaves.

Sunday, 24 July 2011

Simple spaghetti recipe

How to make Simple Spaghetti

Spaghetti - 1 Pack
Water - For boiling
Carrot - 2 Big
Onion - 2 Big  cut into the lenght of spagetti
Capsicum (Bell Pepper) - 1
Green Chilli - 4
Garlic - 4 Cloves
Ginger - 1 piece
Curry Leaves

Cut spagatti into pieces. Add this into boiling water. Once it is cooked drain the water and keep it aside.
Add oil into the pan, once it is hot add ginger and garlic into it. Stir untill it looses the raw smell. Then add onion and stir well unstill its colour started changing, now add carrot, Capsicum, Green Chill and stir well. Once it cooked add boiled Spaghetti into it. Mix well, garnish with curry leaves.

Note: You may also add mutter and coriander leaves as well.

Friday, 24 June 2011

Simple cabbage thoran

Cabbage   - 1 cup(finely chopped)
Onion       -1
Ginger     - 1 tbsp(chopped)
Turmeric powder - 1/4 tsp
Coconut -  2 tbsp
mustard seeds
curry leaves


  • Mix cabbage,salt ,green chili,ginger and turmeric together.
  • Heat oil in a pan and allow mustard seeds to splutter.
  • Add onion into it and saute for few second.
  • Add the cabbage into it and mix well. 
  • Sprinkle a very little water into it.
  • Cover the pan and cook on low fame for 5 min.
  • Add the grated coconut and Curry leaves into it and mix .
  • Cook it for another 5 minutes.

Wednesday, 1 June 2011

Kachiya moru (Butter milk curry)

Butter milk - 1/2 ltr
Onion  -  1(medium)
Green chili  -4
Turmeric powder  - 1/4 tsp
fenugreek seeds -a pinch
Cumin seeds  - 1 tsp
Mustard seeds
coconut oil
curry leaves


  • Heat oil in a pan and splutter mustard seeds, cumin seeds and  fenugreek seeds .
  • Add onion ,green chili and curry leaves and stir well.
  • Add turmeric powder and salt and mix it.
  • Add butter milk into it and stir continuously until steam come.Never let it boil.