Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Shredded Fish curry – Fish Puttu Kuzhambhu

Posted by on Jan 31, 2008 in Meat & Seafood Entrees | 14 comments

  We usually see fish made as a curry and meen (fish in English) kuzhambu is a favorite of many south Indians. I learnt this unique seafood recipe from my mom’s Kitchen and she tells me it’s a Chettinad specialty. It is made with shredded fish instead of whole fish and it tastes excellent. It is well known that fish kuzhumbu usually tastes the best next day with all the spices and gravy soaking in. With the fish in shredded form, the spices soak in faster and it tastes great right from day 1. Do I need to say it is one of my favorites? Preparation Time: 40 minutes No of servings: 4-5 Spice Level: 3 out of 5 Ingredients: Fish : 2 lb(King Fish or Tilapia) Coconut oil : 2 tbsp Pearl onions : 1/2 cup Tomato :...

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Mixed vegetable kootu/Mixed vegetable curry

Posted by on Jan 29, 2008 in Veggie Entrees & Sides, Kootu/lentil Stew | 14 comments

This is mixed vegetable curry with spices, a south Indian dish which is simple and healthy. Spices like jeera, pepper and red chillies are used. They give a good flavour for the dish and have good values. Pepper is good for digestion, cold and flu. Cumins are good appetizer. Squash and carrot can be replaced by any other vegetables like beans, plantain, pumpkin, etc. Ingredients: Yellow squash (chopped) – 2 cups Carrot (chopped) – 1 1/2 cup Tomato -1 Grated coconut – 1/4 cup (adjust to taste) Green chilly (2″) – 1 Dried red chillies (2″) – 2 Channa dal – 1 tsp Urad dal – 1 tsp Cumin seeds – 1 tsp Black pepper – 1 1/2 tsp Coriander seeds – 1 tsp Oil – 2 tsp Method of preparation: Chop the vegetables length wise at about 1″...

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Radish Sambar

Posted by on Jan 15, 2008 in Veggie Entrees & Sides | 4 comments

Happy Pongal to all our readers…Iniya Pongal Nalvazhthukkal… Today’s special is Mullangi Sambar or Radish Sambar. In tamil Radish is called Mullangi.I like to add a lot of vegetables to my sambar. But when it comes to Mullangi, I only prefer to add pearl onions. We call it Mullangi Vengaya Sambar. It is very popular in Tamil Nadu. The aroma is just too good. But always remember to saute radish with a little oil and then add cook because it can be bitter if added without sauteing. Here you go… Ingredients: Toor dal – 1 cup Pearl onions – 7 to 8 (peeled) Radish – 1/2 cup (peeled and sliced thinly) Green chilies – 2 Sambar powder – 1 and 1/2  tsp Tamarind juice – 1 cup ( from 1 tbsp of fresh tamarind) Turmeric powder – 3/4 tsp Oil...

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Chicken Vindaloo

Posted by on Jan 11, 2008 in Meat & Seafood Entrees, Chicken dishes | 7 comments

Vindaloo is an Goan dish traditionally prepared with garlic, red wine and chili. Vindaloo roughly means in Portuguese – ‘ Wine,Vinegar and Garlic’. Vindaloo these days are usually made with potatoes leading us to think the aloo in vindaloo is the Hindi word for potatoes. In fact, I just found out the history of it when I sat down to write this recipe. It has become a popular item in Indian restaurant menus and is usually the spiciest of the entrees. I learned this version of Vindaloo recipe from my sister. Preparation Time: 50 minutes No of servings: 3-4 Spice Level: 3 out of 5 Ingredients: Chicken : 500 gm Onions : 2(big) Green chili : 3 Cardamom : 3 Cinnamon : 1/2 inch Cloves : 2 Bay leaves : 1 Potatoes : 3(small) Tamarind Paste : 1/2 tbsp...

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Foodie Rendezvous – 1

Posted by on Jan 7, 2008 in Rendezvous | 4 comments

Food tastes its best when we enjoy it with others. In a blog all about food, what could be better than to showcase recipes from my fellow foodie bloggers? We are going to bring a few recipes every week to the limelight here. We encourage you to visit their blogs and leave them a comment or two to show our appreciation for the effort they put into sharing their recipes with us. RCI-Chakka-Kumbil Appam/ Steamed Jack fruit dumplings – Bharathy of Spicy Chilly An exotic dish made from jackfruit. Very nice! Fruit Cake – Sailus Kitchen Just check out the pictures of this fruit cake and you’ll want to make this yourself. Madras Shrimp Curry – Shankari of Stream of Consciousness Hailing from Chennai, how can I not like this recipe? 😉 Potato and Eggplant Gravy – Archana’s kitchen...

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Pepper Chicken Gravy

Posted by on Jan 5, 2008 in Meat & Seafood Entrees, Chicken dishes | 34 comments

Today my husband and I were craving for something little spicy so I ended up making this pepper chicken gravy. My Mom used to make this for me and my sisters if we had a bit of cold. Pepper has this medicinal quality that helps fight the common cold. The main flavors that stand out in this gravy are pepper and curry leaves. This is one of my favorite chicken gravies from my mom’s cooking.Hope you enjoy it too. Preparation Time: 45 minutes No of servings: 4-5 Spice Level: 4 out of 5 Ingredients: Chicken : 500gms Oil : 1/2 cup Cloves : 2 Cinnamon : 1/2 ” stick Bay leaves : 2 Cumin seeds : 1/2 tsp Fennel seeds : 1/2 tsp Onion : 1( cut lengthwise) Tomatoes : 3 (Finely chopped) Ginger and garlic paste : 2...

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Ennai kathirikkai

Posted by on Dec 29, 2007 in Veggie Entrees & Sides, Kuzhambu/Sambar | 28 comments

This is a South Indian spicy dish which is served along with rice or chapathis. People who don’t like Eggplant/brinjal will definitely become a eggplant lover if they taste this. Ingredients: Small brinjals/eggplant – 8 Oil – 1/3 cup Whole tamarind – one small lemon size (soaked in hot water) Mustard seeds – 1 tsp Curry leaves – a few Salt to taste For masala: Oil – 1 tsp Coriander seeds – 1 tbsp Cumin seeds – 1 tsp Urad dal – 1 tsp Channa dal – 1 tbsp Sesame – 1 tbsp Black pepper – 1 tsp Cloves -2 Red chillies – 8 (if small 9-10) Coconut – 1/2 cup Peanuts – 2 tbsp Asafoetida – a pinch Salt to taste Method of Preparation: Heat 1 tsp of oil in a pan and add cumin seeds, cloves, coriander...

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Paruppu Urundai Kozhambhu

Posted by on Dec 28, 2007 in Veggie Entrees & Sides | 0 comments

Preparation Time: 60 minutes No of servings: 3-5 Spice Level: 3.5 out of 5 Ingredients: For Paruppu Urundai : Channa dal : 1 cup Red chili : 5 to 6 Oil : for frying Cumin seeds : 1/4 tsp ginger : 2 tsp(Finely chopped) Garlic : 2 Curry Leaves : 6 Onion : 1/2 (finely chopped) For Kozhambhu: Onion : 1/2(Medium size)(Slit lenghtwise) Tomato : 2 Vegetables : carrot,green peas,beans(1 cup) Green chili : 3 Sambhar Powder : 2tbsp(If you are out of sambhar powder add corriander powder(1/2 tbsp)and red chili powder(1 1/2tbsp) Turmeric powder :1/4 tsp Ginger Garlic paste : 1 tbsp Curry leaves : 6 springs Oil : 2 tbsp Coconut milk : 1/2 cup Corriander leaves : for garnishing Method of Preparation: For Paruppu Urundai : Soak channa dal with whole red chili for two hours....

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Aloo Mutter

Posted by on Dec 24, 2007 in Veggie Entrees & Sides | 5 comments

This is a simple side dish to make for chapathy or dosai. It’s really easy to cook in a very short time with few simple ingredients that you will find in your pantry. Preparation Time: 45 minutes No of servings: 4-5 Spice Level: 3 out of 5 Ingredients: Potato -250gm (diced into small cubes ) Green peas -1 cup Onion -1 (chopped) Tomato – 2 (chopped) Ginger & garlic paste – 1tsp Cumin powder – 1/2tsp Turmeric powder -a pinch Coriander powder -1tsp Garam masala – 1/2tsp Red chilli powder-1/2tsp( or according to your taste) Salt -to taste Method Of preparation: Heat oil in a pan add onion fry well, add ginger & garlic paste, tomotoes, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala and salt fry well. Add potatoes and green peas. Now add 1...

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Kadai Chicken

Posted by on Dec 18, 2007 in Meat & Seafood Entrees, Chicken dishes | 20 comments

Kadai Chicken is a spicy chicken dish with a rich aroma given by the Ginger and Tomatoes. It makes an excellent side dish for Briyani and makes a great alternative toBaraha Mutton.Usually served in a brass dish called ‘Kadai’ in Indian restaurants. Preparation Time: 50 minutes No of servings: 4-5 Spice Level: 3.5 out of 5 Ingredients: Chicken : 1 kg Tomato : 1 kg ( chopped) Red Chili : 6-8 ( coarse powder) Green chili : 2 (sliced ) Garam Masala :1 tsp Oil : 1/2 cup Ginger : 3 2/3 tbsp ( 50 gms) ( chopped ) Garlic : 4 tsp Capsicum :1/2 ( cut into small cubes) Coriander Leaves : 2tsp Method of preparation: Heat oil in a pan. Add Garlic paste, red chili(fry the whole red chili and grind it into fine powder), tomato and...

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Posted by on Dec 10, 2007 in Veggie Entrees & Sides, Kuzhambu/Sambar, Onam and Vishu | 1 comment

Morkuzhambu (Yogurt and Spiced Coconut Curry) is a popular dish in Tamil Nadu and Kerala (South India). It plays an important role in the traditional wedding menu and festivals. It can be prepared quickly and easily. Vegetables such as okra, colocasia, chayote, squash, winter melon are generally used for making this dish. Cook the vegetable accordingly before adding it to the sauce. Yogurt or buttermilk can be used to make this dish. If you want it to be thick and creamy use yogurt (2% or whole milk). For a less fat version, use low fat butter milk or yogurt. This dish is served with cooked rice and papad or thogayal (chutney). Preparation time: 30 minutes.  No. of servings: 6 Spice level: 2.5 out of 5 Ingredients: Plain yogurt – 4 cups Shredded coconut – 3/4 cup (preferred fresh or frozen)...

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Poricha Kuzhambhu

Posted by on Dec 4, 2007 in Veggie Entrees & Sides | 1 comment

This is something different and simple from other poricha kuzhumbhu recipes. When you want to cook something delicious, simple but in a short time. Here is the recipe. Preparation Time : 40 minutes No of servings : 3-4 Spice Level : 3 out of 5 Ingredients: Drumsticks : 8(Frozen or You can use fresh ) Onions : 1 (Big) (sliced lengthwise) Tomatoes : 2 (finely chopped) Coriander powder : 1 tbsp Red chili powder : 1 1/2 tbsp Cumin powder : 1/2 tsp Turmeric Powder : 1 tsp Garlic : 8 Curry leaves :6 springs Coriander leaves : 2 tbsp (for garnishing) Coconut : 2 tbsp (Grated) Oil : 2 tbsp For seasonings: oil : 2 tsp Mustard seeds : 1/2 tsp Urad dal : 1/2 tsp Cumin seeds : 1 tsp Method of Preparation : Heat oil in...

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Kadappa Sambhar

Posted by on Nov 30, 2007 in Veggie Entrees & Sides | 0 comments

Preparation Time : 40 minutes No of servings : 3-4 Spice Level : 2 out of 5 Ingredients: Split daliya(Pottu kadalai) :3 tbsp Onion : 1(medium)(sliced lenghtwise) Tomato : 2(small) Green chili : 4 Coconut : 2 tbsp Cumin seeds : 2tsp Asafoetida : a pinch Curry leaves : 8 springs salt to taste Garlic : 3 Ginger : 1 inch(chopped) oil : 1 tbsp Mustard seeds : 1 tsp Urad dal :1 tsp Fennel seeds : 1 tsp Water : 1 cup coriander leaves : few(for garnishing) Method of Preparation: Fry half of the sliced onions  with garlic (2) ,cumin seeds ,green chili(2),ginger(1/2 inch)and coconut (chopped) in a oil.Fry it for few minutes or till the onions turn in to Golden color . Now add split daliya (3 tbsp) to the above mixture and remove from heat.Let it...

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Keerai Poricha Kuzhambu

Posted by on Nov 27, 2007 in Veggie Entrees & Sides | 0 comments

Ingredients: Chopped spinach or frozen spinach – 1/2 lb Toor dal or Split pigeon peas – 1/2 cup Turmeric powder – 1/4 tsp Coconut – 3 tbsp Dry red chillies – 4 Coriander seeds – 1/2 tsp Cumin seeds – 1 tsp Channa dal – 1 1/2 tsp Cumin seeds – 1 tsp Oil – 1 tsp For seasoning: Mustard seeds – 1 tsp Urad dal – 1 tsp Few curry leaves Dry red chili – 1 Oil – 1 tsp Method: Cook toor dal with one and half cup of water in a pressure cooker or in a sauce pan. Toor dal has to be mashed. Add spinach to boiling water along with turmeric powder and let it cook for 8 minutes mins. In between, heat oil and add cumin seeds, coriander seeds, channa dal, red chillies and...

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Chole Batura(Channa masala)

Posted by on Nov 13, 2007 in Veggie Entrees & Sides | 3 comments

Preparation time: 45 mins No. of Servings: 4-5 Spice level: 3 out of 5 Ingredients Oil : 3tbsp Cumin seeds : 1tsp Onions : 1 (Finely chopped) Tomato : 2(finely chopped) Chole(chick peas) : 2 cups(soaked and boiled)or(You can use tinned chickpeas also) Green chili : 3 slit Corriander leaves : few Garam masala powder : 2 tsp(You can use ready made Powder too) Tamarind water : 2 tbsp Turmeric Powder : 1 tsp Red chili powder : 1 tsp Potatoes : 3 (small and boiled)(optional) Ginger : 1 tsp Garlic : 2 pod(finely chopped) Baking powder : 1 tsp Yogurt : 1 tbsp Maida : 1 cup Method of Preparation Heat oil in a kadai add cumin seeds after it splutter add onions fry until it becomes translucent. Now add the ginger and garlic fry until the raw...

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Vegetable Kurma

Posted by on Nov 13, 2007 in Veggie Entrees & Sides | 1 comment

Preparation time: 50 mins No. of Servings: 4-5 Spice level: 3.5 out of 5 Ingredients Oil : 4tbsp Cinnamon : 1 inch Cloves : 2 nos Cardamom : 2nos Vegetables : Beans,Carrot,Potatoes,Green Peas Onion : 2(Medium ,sliced lengthwise) Tomato : 2(chopped) Green chili :3 (slit) Ginger and Garlic Paste : 1/2tbsp Yogurt : 1/2 cup Cashew nut : 7 to8 Coriander leaves : 1/2 bunch Mint leaves(Pudina):Few Coconut paste : 2 tbsp Salt to taste Masala Powder Turmeric powder : 1 tsp Dhania Powder : 2 tbsp Chili Powder : 2 tbsp Method of Preparation Heat oil in a kadai and put cloves,cinnamon,cardamom,when it cracks add sliced onions cook until it turns into golden brown. Add ginger&garlic paste ,fry for 2 minutes.After that add all vegetables in to it,cook for 3 minutes and then add salt, masala powder,Green chilies,mix...

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Posted by on Nov 12, 2007 in Veggie Entrees & Sides, Kuzhambu/Sambar | 1 comment

Vathakuzhambu is a South Indian delicacy prepared with tamarind extract, fresh vegetables and dried vathal. Vathal or vadagam are sun dried vegetables and condiments. Vegetables such as Manathakkali (known as black nightshade), Kothavaranga (cluster beans), Vendakkai (okra), Sundakkai (Turkey berry) are sun dried and stored in an air tight container. They have a long shelf life. Any of these can be used in this dish which gives you a nice aroma and taste. You can find these in the local stores in India or any Indian stores in the U.S. The blend of various spices brings a nice flavor to this dish. Vathakuzhambu and sutta appalam (roasted papad) along with paruppu thuvayal is the best combination to eat. I hope you try and enjoy this spicy gravy. Preparation time: 45 minutes No. of servings: 4 Spice level: 4 out of...

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Breakfast Special Sambhar

Posted by on Nov 12, 2007 in Veggie Entrees & Sides | 3 comments

Its one of my favorite recipe. once you make this sambar you will love it. such an special sambar it is. Especially it goes well with idli, dosa. A wonderful breakfast dish. Preparation time: 45 mins No. of Servings: 4-5 Spice level: 2 out of 5 Ingredients Vegetables(Carrot,Beans or Drumstick or potatoes ) Pearl onions : 10 to 12 nos Tomatoes:3 nos Red gram(Toor dal) : 1/2 cup Tamarind:lemon size ball Turmeric powder: 1/2 tsp Salt:As reqd Coriander leaves for garnishing For seasoning Mustard seeds:1 tsp Red chillies : 2 nos Curry leaves : 2 springs Fennel seeds :1/2 tsp For Masala Coriander seeds :2 tbsp Bengal gram(Channa dal) :2 tsp Fenugreek:1 tsp Red chillies:5 nos Curry leaves:4 sprigs Asafoetida: 1/2″ piece Coriander leaves(optional) : few springs Oil: 2 tbsp or ghee (ghee gives more aroma and taste too)...

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