Tuesday, 28 February 2012

Chana Curry (Chickpeas Curry)

Cooked chana – 1 1/2 cup(Add salt while cooking)
Onion   - 1(Chopped)
Green chillies –2(Nicely chopped)
Garlic – 1 Tsp(Chopped)
Ginger –1 Tsp(Chopped)
Tomato –  2 (Finely chopped)
Cumin seeds  - 1 Tsp
Chilli powder  - 2 Tsp
Turmeric powder 1/2 Tsp
Coriander powder  - 2 Tsp
Garam masala  - 1 Tsp
Curry leaves/ Coriander leaves


  • Heat oil in a kadai and add cumin seeds . Once it splutter add onion,green chilies and salt. Saute it well until onion turns light brown.
  • Then add chopped garlic and ginger. Saute it for some time.
  • After that add chilly powder,turmeric powder and coriander powder fry until the raw smell goes.
  • Then add the tomato and stir well until the oil comes out.
  • Add 1 cup cooked chana and mix well.
  • Add some water and cover it.Let it simmer for 10- 15 min.
  • Grind 1/2 cup cooked chana into a smooth paste.
  • Add the paste into the curry for getting thick gravy.
  • Cook for another 2-3 min.
  • Garnish with Curry leaves or coriander leaves.

NB :- You can use 1 tomato and 1/2 Tsp amchur powder(dry mango powder) instead of 2 tomato.

[Recipe courtesy : Lakshmi Nair’s Magic oven ]
Cheers !!!

Saturday, 25 February 2012

Lemon rice

Cooked Rice – 3 cups (Cook it with salt)
Raw Peanuts – 1/2 cup
Cashew nuts  – 1/2 cup
Raisins        - 1/2 cup
Turmeric Powder - 1/4  to 1/2 Tsp
Red Chilly – 1
Green Chilly – 1 finely chopped
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Lime Juice – 2 Tbsp or to taste


  • Add the lemon juice to the rice and mix well.
  • Heat oil in pan add mustard seeds and red chilly.
  • Then add Peanut and cook for 30 seconds.
  • Then add cashews. Once it becomes light brown add raisins.
  • After that add green chilly and turmeric powder and mix well.
  • Add the rice into it and mix it gently.
  • Garnish with cilantro

Cheers !!!

Mackerel curry (Ayala curry)

Mackerel   - 1 kg(Any fish can use)
Shallot  - 8
Green chilli –3(split into 2)
Ginger  - 1 piece(Sliced)
Garlic – 6 pods(Sliced)
Chilly powder   - 3 Tsp
Turmeric powder  -1 Tsp
coriander powder –3 Tsp
Tamarind  water– Using a lemon size tamarind
Fenugreek seeds  - 1/2 Tsp
Mustard seeds   - 1/2 Tsp
Curry leaves
Coconut oil


  • Heat oil in a earthen pot or pan. Splutter the mustard seeds and add shallot,ginger, garlic,green chili and curry leaves.
  • Add some salt into it and saute well.
  • Once the shallot turns transparent add Chilly Powder and Coriander Powder and turmeric powder into it and stir well till the raw smell goes.
  • Then add tomato and saute well.
  • After that add the fish pieces and mix well to coat the masala all over.
  • Add the Tamarind water (you can add more water according to the gravy ).
  • Close the lid and simmer for 10 to 15 min.
  • Once the fish is cooked turn of the heat and add some curry leaves and keep it covered.
  • Enjoy the fish curry with hot rice
Cheers !!!

Friday, 24 February 2012

Uzhunnu vada and Coconut chutney (Medu vada)

Uzhunnu vada (Medu vada)
Urad dal    -1 Cup
Rice flour/ urad dal powder   - 1 Tbsp
Shallot    - 4(Finely chopped)
Green chilli  -2(finely chopped)
Ginger  -  1/2 Tsp
Pepper  -1 Tsp(Crushed)
Curry leaves  - Chopped
Baking soda  - 1 Pinch(Optional)

  • Soak urad dal for 3  hours.
  • Grind the urad dal and salt without adding water. If unable to grind add a very little water. If it looks like a bit loose then add some urad dal powder or rice flour.
  • To this batter add chopped shallot,green chilli,ginger,crushed pepper,curry leaves and baking soda(if using).
  • Mix it well and keep it for 15 min.
  • Make a ball with the batter. Flatten it and make a hole in the center.
  • Heat oil in pan. Keep it in a medium flame. Fry the vadas till it becomes golden brown.Drain on paper towel.
  • Vada is ready. Serve hot with Chutney.

Coconut green chili chutney
Coconut   - 1 cup grated
Green chili -2
Shallot   -1
Mustard seeds
Red chili  -1
Urad dal   -1 Tsp
Curry leaves
Coconut oil


  • Grind  together coconut,Shallot green chilli,salt with  water according to the desired consistency.
  • Heat oil in a pan .Add mustard seeds and let it pop.Add Red chilli and curry leaves.
  • Pour the seasoning into the chutney.
  • Serve it with Dosa, Idly, Vada.

Thursday, 23 February 2012

Fish fry

Fish      -1/2 kg
Chilly powder - 1 Tsp
Turmeric powder    - 1/4 Tsp
Pepper powder        - 1/2 Tsp
Ginger garlic paste(add some curry leaves while grinding)  1/2 Tbls
Vinegar or lime juice  - 1/4 Tsp
Curry leaves


  • Cut and clean the fish.
  • Mix all the above ingredients and make a thick paste.
  • Make gashes in the fish pieces and marinate the fish with the masala paste and keep it aside for half an hour.
  • Heat oil in a pan. Add some curry leaves. Fry the fish pieces on both sides using medium flame.


Monday, 20 February 2012

Sponge Appam

Rice    -2 cup
Rice flakes/Aval/Poha  -1 cup
Coconut    -1/2cup
Urud dal   - 1 Tsp
Yeast        - 1/4 Tbsp
Milk   -1 cup
Sugar as needed


  • Soak the rice,urad dal and riceflakes together in water 4 to 5 hrs.
  • Grind  these with coconut  and milk to a smooth batter.
  • Add salt and yeast into it. keep it overnight.
  • Before using the batter add sugar and keep it for another 1/2 an hour.
  • Heat the thava and drizzle a little oil.
  • Pour a ladle full of batter. Don't spread the batter.Covered and cook well. Don't turn the appam to cook the other side.

Friday, 10 February 2012

Bread Pakkora


Bread     - 6 slices cut into 2 triangle pieces
Gram flour (besan)  -1 cup
Rice flour  -1 tbsp
Cumin seeds  -1 tsp
Baking powder  - 1 pinch
Asafoetida    - 1 pinch
Green chilli  -  2 finely chopped
Coriander leaves

  • Mix Gram flour, Rice flour, Baking powder, asafoetida and salt.
  • Add water slowly into it and make smooth batter.
  • Then add cumin seeds, green chilli and coriander leaves and mix well.
  • Heat oil in a frying pan with medium flame.
  • Dip both sides of bread into the batter one at a time and put into the frying pan. 
  • Turn it occasionally and fry them until both sides become golden brown.

Carrot and capsicum pulao

Basmati rices  2 cup
Onion  -1 sliced
Carrot  - 2 cut into cubes
Capsicum(Red,Green)  -1 cut into cubes
Cloves – 3
Bay leaves – 2
Cardamom – 3
Cinnamon – 2″ piece
Lemon juice  -1 tbsp
Ghee - 3 tsp
Oil   - 2 tbsp
Water  -3 cups


  • Wash the basmati rice  in running water and keep aside.
  • Heat the oil and 2 tsp ghee in a deep heavy-bottomed pan.
  • Add cloves, bay leaves cinnamon and cardamom into it and fry for a minute.
  • Add onion and  saute for few minutes.
  • Then add carrot and capsicum and mix well.
  • After that add the basmati rice and fry for 2 min.
  • Add water into the pan and add salt and lemon juice and mix well.
  • Once the water comes to  boil,  cover the pan.
  • Cook till the water almost disappeared and  holes will appear on the surface of the rice.
  • Check the rice is cooked .If nor sprinkle a little water and closed the pan and after 5 min turn off the flame. 
  • Heat 1 tsp ghee in a separate pan and fry the cashwes and raisins for garnishing. 
  • Serve it with Butter chicken or any of your favorite side dish.  Cheers!

Monday, 6 February 2012

Mushroom Mutter Curry

Mushroom - 250 gm
Mutter - 50g
Onion - 2
Green Chilli - 3
Ginger - 4 (finely chopped)
Cumin seeds -1 Teaspoon
Chilli Powder -1 Table Spoon
Turmeric Powder -1 Teaspoon
Coriander Powder -2 Tablespoon
Garam Masala - 1 Teaspoon
Pepper Powder -1 Tablespoon
Peanut powder -3 Teaspoon
Vegetable Masala -1 Teaspoon
Coriander Leaf 

  • Heat oil in a pan and add cumin seeds.
  • Add Onion and stir well until it became light brown
  • Add salt, Green chilli and ginger and stir well
  • Add chilli powder, Turmeric powder coriander powder and vegetable masala and stir well until it loose it’s raw smell.
  • Add mushroom and mutter into it and stir well to coat the masala into it.
  • Add water based on the quantity of gravy you require.
  • Cover the pan with lid and cook for 10 minutes.
  • Add garam masala and peanut powder.
  • Garnish with coriander leaf.

Wednesday, 1 February 2012

Ulli vada

Onion  -3(finely chopped)
Besan (Gram flour)  - 1  cup
Rice flour - 1/4 cup
Chilli Powder    -1/4 tsp
Ginger    - 1 tsp(greated)
Green chili   -3(chopped)
Asfoetida  -1 pinch
Baking soda  -1 pinch(optional)


  •  Mix all ingredients except  oil and make a thick batter using enough water.The batter should not be watery.
  • Heat oil in a deep pan. 
  • Take a small portion of the batter .Make a small ball and flatten it slightly.
  • Fry  it on medium heat till it become golden brown .
  • Serve it hot with ketchup or chutney.