Wednesday, December 17, 2008


Chicken -½kg
Ginger garlic paste -2tbs
Chilly powder -1tbs
Lemon juice - 2tbs
Turmeric Powder -½tbs
Salt -to taste

Marinate chicken with the above ingredients and keep it aside for 45 minutes

Deep fry till color turns brown

For Gravy

Onion (sliced) -½kg
Tomato (sliced) -½kg
Green Chilly -2
Ginger garlic paste-1tbs
Cashew nuts -20nos (for making a fine paste)
Butter -50gms
Tomato sauce -3tbs
Sugar -½tbs
Methi leaf (kasuri methi)-1tbs
Chilly powder -1tbs
Coriander powder -1tbs
cumin powder -½tbs
Cashew nuts -10
Kismis -20


Heat butter in a large mouthed vessel.Add onions and ginger garlic paste.When onion turns brown add tomato and; ginger garlic paste

It become as paste add chilly powder, coriander powder ,jeera powder cashew paste, tomato sauce, sugar, methi leaves and fried chicken

Close the vessel and allow the pieces to cook in this gravy.
Garnish with fried cashew nuts, kismis,1tbs butter&coriander leaves.

Nadan Mathi Curry /Fish Curry/ Sardine Curry

1.Sardine -10 nos
2.Ginger (chopped) -1inch piece
   Garlic (chopped) -4cloves
   Small onion (chopped) -10nos
3.Curry leaves -a handful
4.Turmeric powder-1/4tsp
   Chilly powder -2tbsp
   Coriander powder -1tbsp
    Fenugreek powder (uluva) -1/4tsp
5.Coconut oil -3tbsp
6.Kudam puli/kumkum -3 pieces(soaked in Luke warm water)

  • Heat oil in a frying pan. Add onion, ginger garlic and curry leaves.When onion turns brown,add turmeric powder,chilly powder, coriander powder and fenugreek powder. Add 1½ cups water kudam puli and salt .
  • When the gravy stars boiling add fish pieces and salt. Cover and cook on low flame until gravy thickens..
  • Serve with rice.

Friday, December 12, 2008

Gobi Manchurian

Refined flour/maida -1/2cup
Cornflour -1/4cup
Kashmiri red chilli powder -1tsp
Ginger garlic paste - 2tsp
Red or green capsicam(chopped) -1/2cup
Green chillies -3
Tomato sauce -2tbsp
Chilli sauce-1tsp
Soyasauce -1tsp
spring onion (chopped)-2springs
Salt to taste

  • Wash the cauliflower and cut into small florets and boil/cook for 5 mts with pinch of salt. Drain the water and keep it aside.
  • Make a slightly thick batter with cornflour and refined flour dissolved in water,add a tsp of ginger garlic paste,1/2tsp red chilli powder& salt
  • Coat the florets with the batter and then deep fry till it turns golden brown

  • Heat 1 tbsp oil in a pan.
  • Add 1 tsp of ginger-garlic paste and fry till light brown.Add chopped onions,slit green chillies and capsicam.Saute till onions turn translucent and shiny(do not brown the onions)

  • Add 1/2tsp red chilli powder,chopped springonion,tomato sauce , soyasauce&chillisauce
  • Add 1tbsp cornflour dissolved in 1/2 cup water. (If you would like the gobi manchurian with a little gravy,you can add some more cornflour dissolved in water) Add fried cauliflower florets and mix well.Adjust salt and garnish with coriander leaves.
  • Serve hot.