25 July, 2011

Chicken Jalfrezi

Chicken Jalfrezi
                Jalfrezi is a hot curry with green chillies, peppers, onion and tomatoes, whose name comes from the Bengali word jhal, meaning spicy hot. It is dish invented during the Mughal era in north India. 
             Chicken tikka masala is now been replaced by jalfrezi as the  Briton's favorite dish. 
According to a new poll, the jalfrezi – a far hotter dish cooked using green chillies – is the most popular choice in Britain's 10,000 Indian restaurants.
             I cooked this jalfrezi for the very first time n it came out very well n my family loves it.....let's see on how to make this popular jalfrezi...


Main ingredients:
Chicken( bone less) - 1/2 kg.
Green chillies - 4 (chopped).
Garlic - 6 pods ( chopped).
Tomatoes - 3 (chopped).
Tandoori masala pwd - 2 tsp ( opt - jalfrezi does't need tandoor pwd but i added it in this recipe for a xtra zing).
Chilli powder - 2 tsp.
Coriander powder - 2 tsp.
Pepper powder - 1 tsp.
Salt - as needed.
oil - 3tsp.

for marination:
Curd - 5 tbsp.
Turmeric powder - 1 tsp.
Lemon extract - 1 tsp.

for separate saute:
oil - 2 tsp.
Zeera / cumin seeds- 1 tsp.
Onions - 2 (sliced).
Green bell peppers - 1 (diced).
Garam masala - 1 tsp.


=> marinate the chicken with curds, turmeric pwd n lemon extracts for 10 min ( jalfrezi doesn't need any marination but i do it for all chicken foods to get the flavors in.)

=> heat oil, add chopped green chillies, chopped garlic n saute for 10 sec.

=> add chopped tomatoes n saute till it mashes into gravy.

=> add 2 tsp of tandoor powder, 2 tsp of chilli pwd, 1 tsp of pepper powder n needed salt, quick stir it.

=> add in marinated chicken, stir in, chicken starts to ooze out water, so water is not needed for this recipe n only if u want a gravy type of consistency then add water.

=> close the lid n cook in on medium flame till done.

=> open the lid, dry up the liquid if any on high flame.

=> in an other pan, heat oil, splutter 1 tsp zeer/ cumin seeds.

=> saute the sliced onions till golden brown.

=> add in diced green bell peppers n saute for 10 sec on high flame.

=> add in 1 tsp of garam masala pwd n saute for 5 sec.

=> add the sauteed mix to the chicken mix n stir in gently.

=> garnish with cilantro leaves.

The Britain's most favorite  jalfrezi and an Indian exotic food  can be easily cooked at home!!!!.......Go ahead!!!!!

23 July, 2011

Chicken Biryani

Chicken Biryani
Biryani is the combination of basmathi rice, spices, meat, fish, eggs or vegetables.

           The spices and condiments used in biryani may include, but are not limited to, ghee, nutmeg, mace, cumin, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic. The premium varieties include saffron. For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat—beef, chicken, goat, lamb, fish or shrimp. The dish may be served with dahi chutney or Raita, korma, curry, a sour dish of eggplant (brinjal) , boiled egg and salad.           
           There r many verities of biryani like hyderabadi biryani, Thallapakattu Briyani, dindukal biryani, sindhi biryani and many more...here i am gonna show my way of making biryani at home...it is very simple n off course it's tasty too..since tom is sunday iam posting this recipe that might help for a  Sunday's feast...

let's grab the ingredients:

Basmathi rice - 1 cup.
Water - 2 cips.
Chicken - 250 grams (with bones-which increases the taste).
Onion - 2 medium (sliced).
Tomato - 1 large (chopped).
Ginger-garlic paste - 1 tbsp ( preferably freshly made)
Green chillies - 4 ( slitted)
Fresh mint leaves - hand full
Chilli powder - 1 tsp (optional).

for marination:

curd - 2 tbsp.
lemon - 1 tbsp.
turmeric powder - 1/4 tsp.

for tempering:

Oil - 2 tbsp.
Ghee / clarified butter - 1 tsp.
Bay leaf - 1/2 inch.
Cinnamon - 1/2 inch stick.
kal pasi / black stone flower- few ( results in an aromatic flavor )
saunf / fennel seeds - 1 tsp.
Green cardamom - 1.


 => clean the basmathi rice only once n soak it in water for 20 minutes).

=> clean n marinate the chicken pieces with curd, turmeric powder n lemon juice for 10 min ( by the time u cut the onions, tomatoes n make the gin-gar paste, ur chicken n basmathi rice gets be marinated).

=> heat 2 tbsp+ 1 tsp ghee in a pressure pan.

=> temper bay leaf, cardamom, cinnamon sticks, kal pasi, fennel seeds/ saunf.

=> add in green chillies, a hand-full of mint leaves, saute for 5 sec.

=> add in gin-gar paste. saute till the raw smells disappears. 

=> add in sliced onions, stir in occasionally till golden brown.

=> add in tomatoes, stir in till it's mashes.

=> now, add in the chicken pieces, stir till 20% of water evaporates.

=> now pressurize it till  80% done.

=> now, add in the 1 cup of basmathi rice, 2 cups of water.

=> close the lid n pressurize for only 2 whistles or for 5 minutes.

=> switch off the flame after 2 whistles or 5 minutes n let it b on the stove top for more 10 minutes as it's equal to dum process.

=> now open the lid, stir in gently n garnish it with cilantro leaves n peppercorns(opt).

it accompanies well with raitha, korma, boiled eggs n salads.

tip: keep the boiled eggs inserted in the biryani in a closed pan for 5 minutes, makes the egg get the flavor of  the biryani into it.

i like to have it with boiled eggs n salads.........wha's ur combo?!!!

20 July, 2011

Grilled baby corn

Grilled baby corn
     Corn season is here in India!!, so i started off with a simple corn food for my kids by grilling the baby corns so that they can have the whole tender baby corn without any mess.

    It's the same way as the corn is grilled, either on a cob or on a stove top.

    I would like to dedicate this to my close friend Mrs.suriya bala murugan for she helped me in posting this recipe today....


Baby corn - any numbers as needed.
Salt - as needed.
Chilli powder- 1/2 tsp.
Chat masala  powder- 1/2 tsp.
Lemon wedges - 2-3 (as needed).


=> strip off the husks n silk from the baby corn.

=> insert a skewer at the back of the baby corn.

=> roast it on a stove top on mediun high flame or on a wire rack placed on the stove.

=> keep rotating the baby corn to keep it from getting charred too much on one side.

=> remove the baby corn when it gets the dark lining  all around.

=> now pat the lemon wedges on the salt, chilli powder and chat masala ( either can mix all the 3 together for patting).

=> rub the lemon wedges with the patted spices on to the baby corn all around.

can be served  with an wooden skewer inserted at the back of it.

TIP 1 : can brush the baby corn with butter, oregano, pepper, basil, chilli flacks for a twist.

TIP 2 : can brush the baby corn with butter, pepper n salt as a pepper baby corn.

combine the spices as u like n enjoy the baby corn as u wish...

This is my first test video on my blog....suggestions if any..

Best for this monsoon.....me n my kids had it by admiring the rains....u too enjoy the joyous moment...

18 July, 2011

Chettinad Mutton/ lamb curry

Chettinad mutton / lamb Curry:
         It is an Chettinad cuisine served along with steam rice. It is the Yummiest Curries under the category of Lamb. the addition of potatoes in this curry makes it more tastier n adds in much of volume to the curry.

        Here in this recipe, i've added potatoes for taste n volume. if u r in need of more volume, can add in grinned cashews(3) and coconut( 2 tbsp), but remember too much of coconut and cashews spoils the dish.

Chettinad Mutton Curry - without coconut
Chettinad Mutton curry - with coconut n cashews

Let'a grab the Ingredients:

For Grinding:

Ginger - 1 tsp.
Garlic - 6 cloves.
Onions - 1 (medium).

Dry roast the following ingredients b4 grinding:

Coconut - 3 tbsp(optional).Coriander seeds - 5 tbsp.
Dry red chillies - 8 (adjust accordingly)
Peppercorns - 1 tsp.
khus-khus / poppy seeds - 1 tsp.
Saunf / fennel seeds - 1 tsp.
zeera / cumin seeds - 1/2 tsp.

For tempering:

Bay leaf - 1/4 leaf.
Cinnamon stick - few.
kal pasi / black -stone flower - few.

Main Ingredients:

Mutton / lamb - 1/2 kg.
Onions - 1/2 cup (chopped).
Tomato - 2 (medium- chopped)
Garlic - 10 pods.
Potato - 2 (medium-diced)
Tamarind juice - 2 tsp.
Oil - 3 tbsp.
Salt - as needed.


=> chop the mutton/ lamb into small pieces.

=> clean n marinate it with 1 tsp of salt n lemon juice ( it's to tenderize the meat) for 10 minutes.

=> Grind all the ingredients.

=> heat oil in a pan, add kal pasi, bay leaf and cinnamon stick.

=> add in garlic pods n onions, saute for 5 minutes, add tomatoes, saute for 2 minutes.

=> add in mutton / lamb pieces n saute till 80% of the water evaporates (this step is one of the secret for a tasty mutton curry), add in potatoes.

=> now add in  the grounded masala, 2 cup of water, needed salt and tamarind juice, give in a quick stir.

=> close the lid And pressurize till mutton is cooked.

=> open the lid and garnish it with cilantro leaves.

it'a done, yummy mutton curry is ready to b served with steam rice or roties.

Best combo: Feast Ideas-1

Best combo: Feast Ideas-2

Cook n enjoy.....Try it n let me know!

Subbmitting this post to the event  Joy From Fasting To Feasting –IV

15 July, 2011

Sprouted Green Gram Dosa / Green dosa

Green Dosa
         It's an Indian pan cake, that's highly nutritious n tasty too. the color of this dosa attracts the kids n when they take a 1st bite, they'll sure ask for more. it's very easy to make that starts with grinding, adding in chopped onions n spread it on a pan to make pan cakes.

        I came to know about this recipe from my neighbor - Mrs. Sowmya Bharat, am happy to mention her name in this post that she's more then a friend of mine n she's such a lovely person whom i met  my life.

      since i need a low carb n high protein diet during my pregnancy, my neighbor suggested me this recipe as a high protein supplement food. Now a days, am making these pan cakes frequently for my kids.

I would like to dedicate this recipe to my Face-Book friend Mrs.Ananthi Krishnasamy, who placed a request for this recipe......DONE! 

Let's have a look on how to make it...  


How to make Green gram sprouts?  (click on the link to know! ).


Sprouted green gram / sprouted moong dhal - 1 cup.
Cilantro leaves - hand full.
Green chillies - 1 .
Cumin powder - 1 tsp.
Salt - as needed.
Onion - 1 (chopped).

Method : 

=> Grind in 1 cup of sprouted green gram + green chillies + cilantro leaves + cumin powder+ salt.

=> Transfer the mix to a bowl, add in the chopped onions n give in a stir.

=> Take a little mix n spread it on a hot dosa pan, wait for 1 minute, flip it upside down, wait for 5 seconds n  remove it from the pan.

=> That's it....ready to taste n serve.

 I love to have it with jaggery powder (rich in iron content)....Go green....

14 July, 2011

How to make green gram sprouts?

How to make green gram sprouts?
                          Green gram sprouts is a power food to all ages. it contains much of energy n proteins that the body is always in need. Green gram itself a protein pack  but sprouted green gram is a protein powder pack . It contains active anti-oxidants that protect the body  from the effects of aging.

Traditional Way:  Traditionally, my mom used to soak green gram in water for 8-12 hours, drain the water, rinse it, place it in a cloth, tie n hang the cloth for 12 hours. Occasionally she used to spray little water on it to avoid drying of the cloth to make sprouts.

New way: I feel that the traditional method is little time consuming n need much of patience for checking it regularly ...

                   so I've done some alterations to make it simple ...in the same way, i soaked green gram overnight, drained the water and place it in an insulated food container or in a 'keep warm casserole' for 8 hours without disturbing, so the green gram gets germinated  within  8 hours  to b included in any dish.

                   Here i must say u that when i made sprouts for the first time, i soaked green gram in water n i was totally out of  thought for  2 days, when i got to see that after 2 days, oOMG, the sprouts are longer then usual n it's really an eye-treat, am happy that I've got more protein supplement for the particular day...so..the sprouts can b done  in this way too..it's the most easiest way..i should say...

ALERT: Sprouts are always best when eaten raw, because cooking destroys a large part of their nutritional value.

1) raw sprouts + raw chopped mangoes + fresh chopped cucumbers, little salt n a pinch of  chat masala make a tickling salad...

2) heat oil, temper mustard seeds, curry leaves n red chillies + sauteed chopped onions n sprouts makes a lite-bite for adults n kids.

3) can b included in making dhalls n in other dishes too.

4) can b grinded  to make Indian pan cakes  ( click on the link to know)

11 July, 2011

Chettinad Pirattal made easy

Chettinad pirattal

                       This is the most needed guest in all the chettinad festivals and happenings. off course this taste delicious and well accompanied with sambar rice, rasam rice or curd rice. 

                      Traditionally, this recipe is prepared by grinding the fresh ingredients like coconut, poppy seeds, red chillies and  fennel seeds and added to the sauteed vegetables to enhance the taste.In this recipe, potatoes, carrots are the basic veggies and cauliflower, butter beans can be added as the add-ons. Now a days, peoples are adding beat-root to make the dish colorful for kids.    
                      My mom used to do this chettinad pirattal, almost once in 3 days, she prepare this dish in the traditional way by grinding the fresh ingredients.

                    But in this fast forward world, i thought of making it simple n quick with the same taste. this dish is make quick if  GARLIC POWER (click on the link to read the recipe of garlic powder) is in hand. garlic powder can be  made in no time  n refrigerated in an air-tight container. 

Garlic powder is grounder out of red chillies, garlic, dry coconut pieces and roasted gram. click on the pic to view the full recipe of  garlic powder.

Let's pick up the ingredients  for this recipe:

Potato n carrot  - 1 cup (diced).
Capsicum - 1 small (diced) (optional- i luv the flavor in this dish)
Onion - 1 (chopped).
Tomato - 1 (large- chopped).
Garlic powder - 2 tsp .
Red chilli powder - 1 tsp.
Salt - as needed.
Green chillies - 1 (slitted)(optional).
Coriander powder - 1 tsp.

For tempering:

Fennel seeds- 1 tsp.
Cumin seeds - 1 tsp.
Cinnamon stick - little for flavor.
Peppercorns - 4-5 (optional).
Curry leaves powder - 1 tsp (or fresh curry leaves).
oil - 3 tsp.

Tip: i used to buy a huge amount of fresh curry leaves, plug the leaves, clean n pat dry, place it in a microwave safe container or spread it in a microwave safe plate, place it in the microwave high for 4 minutes n  3 minutes as a standing time, remove n store in a air tight container. In this way, the flavor of the curry leaves remain the same even tough it's dried.


=> heat oil in a pan, temper cinnamon, fennel seeds, cumin seeds, peppercorns(opt) and curry leaves.

=> add in chopped onions, saute for 3 minutes.

=> add in tomatoes, saute for 3 minutes.

=> add in veggies, saute for a minute.

=> add in 1 tsp of chilli powder, 1 tsp of coriander powder and needed salt, stir in to mix well.

=> close the lid, cook on low flame till done, make sure it's not burnt, if needed can  spray some water.

=> saute the capsicum in 1 tsp of oil on high flame for a minute.

=> open the lid, add the sauteed capsicum, stir in.

=> add in 2 tsp of garlic powder, stir for 2 minutes till the veggies are well coated with the garlic powder.

=> its done and ready to enjoy n serve.
I luv this dish along with curd rice....what's ur favorite combo?.....try it n let me know.....

07 July, 2011

Broken-Wheat idly / samba gothumai idly

Broken-Wheat idly / samba gothumai idly..
 Broken Wheat - Broken wheat is also called bulgar wheat. Broken wheat is a form of wheat that has been made by milling the wheat coarsely after cleaning and husking it. It is a source of complex carbohydrates which provide energy to the human body. The fiber content in it is helpful to the digestive system. Broken wheat has more protein content in it than corn or rice.

                                                     This is a total variation of the usual rice idlies that is steamed in south India,  more flavorful, crumble, tasty n with g8 texture too...since my kids like to taste different Indian foods , I made these idlies as a variation of usual idlies....n off-course my kids luv it....   
                                                      The crumbling texture is a treat for the eyes as well as taste buds....having a bite makes the taste buds ask for more.....soo try it n c the difference...
                                                     The measurement given below yields 9 medium idlies....


Broken-wheat / samba gothumai - 1cup
Pepper powder - 1/2 tsp.
Cumin Powder - 1/2 tsp.
Salt - as needed.
Curd (preferably sour) - 1.5 cups.
Fresh Coriander Leaves - 1 tbsp.

For Tempering / Tadka :

Musterd - 1/2 tsp.
Urad Dhal / split black gram - 1/2 tsp.
Chenna dhal / split bengal gram - 1/2 tsp.
Green chillies - 2 (chopped).
Curry Leaves - 1 tsp (chopped).
Oil - 2 tsp.


=> In a large bowl, take 1 cup of broken-wheat.

=> Add in 1/2 tsp of pepper powder + 1/2 tsp of cumin powder + needed salt , mix it well.

=> add in 1.5 cup of curd n gently mix in without lumps.

=> Now , heat 2 tsp of oil in a pan, temper 1/2 tsp split bengal gram, when it turns in color, add in urad dhal + mustard seeds, when mustard seed splutters, add in green chillies n curry leaves and cool it.

=> Now , add the tempered spices with the broken-wheat mix.

=> Add in 1 tbsp of fresh coriander leaves to the mixture gently mix well.

=> Marrinate the mix for 1/2 an hour n steam the mix in cups or in idly khaday.

That's it ......delicious samba idlies r ready to serve...

samba idlies are accompanied well with plain coconut chutney....

Marinate, Steam , Make a treat for urself n for ur beloved ones.... 

06 July, 2011

Red Coconut Chutney

Red Coconut Chutney

                              This is the variation of the coconut chutney which is usually made down south in India.This is the spiciest chutney that i prepare yesterday as a side dish for supper.....this is soo n so simple n tasty side dish that i learn it from my mom...my mom make this in seconds n it goes well with Indian pancakes like idly, dosa n adai's....quick recipe follows...

                                Remember, the mesurement that i've given here is much spicy n it serves 2...so adjust the red chillies according to ur taste....


For Grinding:

Fresh coconut - 5 small pieces or 8 tbsp.
Red chillies - 5.
Garlic - 2 pods.
Roasted split gram / Pottu kadalai - 1 tbsp.
Salt - as needed.

For Tempering / tadka:

Mustard seeds -  1/2 tsp.
Split black gram / urad dhal - 1/2 tsp.
Asafoetida Powder - a pinch.
Curry Leaves - 2 leaves(chopped).


=> Grind red chillies, pieces of coconut, roasted split gram, 2 garlic pods n salt.


 => Add little water n grind the mix for 10 more seconds.

=> Transfer the mix in a serving bowl.

=> Heat 2 tsp of oil in a pan, temper it with musterd seeds, urad dhal or split black gram , pinch of asafoetida powder n chopped curry leaves.

=> Pour the tempering or tadka on the coconut mix n stir.

it's done......Spicy food lovers definitely love it....go in for a punch...

Quick Cook n Enjoy.....

04 July, 2011

All-in-All Chicken

All-in-All chicken....

                       This is the chicken recipe which can be taken as starters/ side dish/ chicken salad/ snack or a lite bite....

                         For me Sunday is the day to relax n spend some quality time with kids n hubby, Sunday is also the day where my kids n hubby ask  for different NV foods.....Sometimes, i usually plan my NV-menu on Saturday night n  cook some typical NV-foods with full excitement on Sunday, Sometimes i feel lazy n i won't do it......Yesterday, being a lazy Sunday, without any plans for cooking, with only chicken in hand n with a limited time to cook,  i thought of doing it simple but tasty chicken that can be taken as a snack for kids or side dish for me n my hubby....

                         This recipe is very simple that the chicken is marinated n cooked..that's it.....come on, pick up the ingredients.....


Chicken (boneless) - 250 grams(small pieces).
Salt- as needed.
Yogurt - 1 tsp.
Lemon - few dropes.
Ginger-Garlic paste - 1 tsp.
Red chilly powder - 1 tsp.
Coriander powder - 1 tsp.
Pepper Powder - 1/2 tsp.
Kasoori meethi Powder / dried fenugreek leaves - a pinch.
Cumin Powder - 1 tsp.
Garam masala powder - 1 tsp.
Chat Masala - 1/2 tsp.

Turmeric powder - 1/2 tsp.
Redd color powder - a pinch(optional).
Oil - 1 tsp(for marination).
Oil - 2 tsp(for cooking).

Tip:To make the cutting of chicken into thin strips or cubes easier, place chicken in the freezer for about 1 hour to firm it up or if the chicken was frozen, cut it into the thin strips before it is completely thawed.


=> clean, remove excess water n  pat dry the chick the chicken pieces.

=> Add in all the ingredients n mix thoroughly with the chicken.

=> Let the mixture marinate for 10-15 minutes.

=> Now, heat 2tsp of oil in a pan, add in the chicken marinate n stir in occasionally for 3 minutes.

=> Now  the water oozes out from the chicken, close the lid n cook the chicken on medium flame till done.

=> when it's done, open the lid and dry up the water on high flame till chicken turns slight golden brown (make sure the chicken is not burnt). It's done

Tip 1: can serve it with sauteed bell-pepper fresh coriander leaves for some more taste n color.

Tip 2 : cut the prepared chicken into small pieces, combine with ur favorite vegetable salad to give in a extra zing..


01 July, 2011

Broken-wheat mushroom pulao..

Broken-Wheat Mushroom Pulao
Broken Wheat - Broken wheat is also called bulgar wheat. Broken wheat is a form of wheat that has been made by milling the wheat coarsely after cleaning and husking it. It is a source of complex carbohydrates which provide energy to the human body. The fiber content in it is helpful to the digestive system. Broken wheat has more protein content in it than corn or rice.

Mushroom -The health benefits of mushrooms include relief from high cholesterol levels, breast cancer and diabetis. It also helps in weight loss n in  increasing immunity.

Tip 1: Look for mushrooms that are firm and white.

Tip 2 : If your recipe calls for caps only, choose mushrooms that have short stems to avoid waste.  

Tip 3 : Make Sure to preserve mushrooms in an air-tight container or cover it in a damp cloth or cover it in brown paper cover and refrigerate it,  avoid plastic bags since it spoil mushrooms.

                         often  i used to make only upma with broken-wheat which is healthy but not that tasty ,but  today i just wanted to try something different with broken-wheat  which could be  healthy as well as tasty , yes!! a pulao out of broken-wheat along with mushrooms which gives in more taste. and yes! it's very easy to prepare too!!!


Black - stone flower / kalpasi (in tamil) - little (this spice is widely used in chettinad cuisine, It does have a strong earthy aroma).

Coves - 2.

Bay leaf - little.

Green cardamom -2.

Cinnamon - 1/2 inch stick.

Cumin seeds / zeera - 1tsp.

Mint leaves / pudina - handful.

green chillies - 2 (slitted).

onion - 1 medium (sliced).

Ginger-Garlic paste - 1 tsp.

Button Mushrooms - 150 grms.

Broken-Wheat / Samba Kothumai (in tamil) - 1 cup.

Red bell pepper - 1/2 (for garnishing) (optional).

Oil- 2 tbsp.

Salt - as needed.


=> Dry fry 1 cup of broken-wheat in a pan for 3 minutes n set it aside.

=> Add 2 tbsp of oil, add in cloves, bay leaf, black-stone flower / kalpasi, cinnamon, cloves, cumin seeds/ zeera n cardamom.

=> Add in mint leaves / pudina, green chillies and saute for a minute.

=> Add in sliced onions and saute till golden brown.

=> Now add 150 grms of Button mushrooms, saute for a minute.

=> Now add exactly 2 cups of water and allow it to boil.

=> when the water comes to boil, add in needed salt and dry-fried broken-wheat little by little to avoid lumps and cover the mixture.

=> Let it cook on low flame for 5 minutes with the lid closed.

=> Open the lid, stir in gently, switch-off the stove, close the lid n let it be on the stove for 2 more minutes as a standing time.

=> Now its ready to serve....

It can be garnished with sliced red bell peppers or coriander leaves.

Tip: Can add  sauteed Bell-peppers while serving to give in a nice color n flavorful taste....

Since it is nutritious n healthy, it can be packed for kids lunch as a variation....

Try it and plz let me know....