Sunday, July 26, 2009

Pea Sprout Leaf Thoran

Pea sprout leaf 1 bunch
Coconut 1 1/2 cup grated
Turmeric pdr 1/4 Tsp
Shallots 2 to 3
Chilly 2 to 3
Curry leaves

Clean the leaf. Slice it and keep it aside. Grind together coconut, chilly, shallots and turmeric pdr. Heat oil in a pan and add mustard. When it splutters, add curry leaves, sliced shallots and salt mix well and add the sliced pea sprout leaf. Stir it and cook it in low heat.

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Wednesday, July 22, 2009

Kappa (Tapioca) Curry

Tapioca 2 cup
Chilly pdr 1 Tsp
Turmeric pdr 1/2 Tsp
Corriander pdr 1 Tbsp
Cinnamon stick 2
Cardamom 2
Cloves 2
Perumjeerakam 1 Tsp
Onion 1 big
Chilly 3 to 4
Ginger 1 piece
Coconut 1/2 grated(1 cup thick and 1 cup thin milk)
Curry leaves

Peel the tapioca skin and cut it into small pieces. Wash it and cook well. Grind the ingredients from chilly pdr to cumin seeds well. Heat oil in a kadai and saute onion, ginger and chilly. Add the above grounded mix into this and saute till the oil starts separating. Then add the cooked tapioca and thin milk. Boil it well and pour thick coconut milk and mix well. Reduce the heat and boil it for few minutes. Season it with shallots, curry leaves and mustard.

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Tuesday, July 14, 2009

Balti Chicken


Chicken breast 1 kg
Ghee or oil 4 to 5 Tbsp
Peppercorns 4 to 5
Yoghurt 2 Tbsp
Tomatoes 3
Onion 2 large
Green chilly 2
Cardamom 2
Cinnamon stick 1
Garlic paste 1 Tsp
Ginger paste 1 Tsp
Chilly pdr 2 to 3 Tsp
Garam Masala 1 Tsp
Chopped cilantro 3 to 4 Tbsp
Lime juice 1 Tsp

Cut chicken into small pieces and keep it aside. Heat oil in a heavy bottom pan and add the sliced onions. Stir it until it turns golden. Add chopped tomatoes, peppercorns, cardamom, cinnamon stick, chilly pdr, garam masala, ginger garlic paste and salt. Stir it constantly for 5 to 10 minutes. Add the chicken pieces and mix well. Pour yoghurt. Reduce the heat and cook it. Add the chopped cilantro, chillies and lime juice. Stir it and serve hot.

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Sunday, July 5, 2009

Vanpayar (Red Gram) Thoran

  • Red gram 1 1/2 cup
  • Coconut 1/2 grated
  • Chilly 3 to 4
  • Garlic 2 to 3 pod
  • Shallots 2 to 3
  • Curry leaves
  • Turmeric pdr 1/2 Tsp
  • Pepper pdr 1/2 Tsp
  • Mustard
  • Salt
Soak red gram for 1 to 2 hour. Clean and cook it with little turmeric and salt. Grind together coconut, chilly, garlic, shallots and turmeric pdr. Heat oil in a pan and add mustard seeds and curry leaves. Add the grounded coconut and stir it for 5 min. Add the cooked gram and pepper pdr. Mix well.

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