Latest Post

Saturday, July 31, 2010

Chettinad Chicken Masala

Print Friendly and PDF

Chettinad Chicken Masala:  Like us on Youtube for more Video Recipes

I love Chettinad food. I tried this Chettinad Chicken Masala recipe and it came out really well. This is a rich curry dish of South India, and tastes excellent, when served hot, garnished with coriander leaves and accompanied with tandoori naan, rotis or white steamed rice. This mouth watering dish can be prepared easily. In this chicken is marinated and cooked in dry roasted spices masala. This masala is very hot and flavorful.
Here is the easy and delicious recipe…:)
·         Chicken                                     - ½ kg
·         Onion                                       - 2
·         Tomato                                     - 2
·         Yoghurd                                   - ½ cup
·         Turmeric pwd                            - ½ tsp
·         Lemon juice                              - 2 tbsp
·         Cinnamon                                 - 1
·         Cardamom                                - 2
·         Red chilly                                  - 6 or 7
·         Cloves                                      - 2
·         Garlic                                        - 5
·         Ginger                                      - small piece
·         Pepper                                     - 8 to 10
·         Fenugreek                                 - 1 tsp
·         Cumin                                       - 1 tsp
·         Poppy seed                              - 1 tsp
·         Salt to taste
·         Chopped coriander leaves
1.     Clean the chicken pieces and marinate with turmeric pwd, lemon juice, curd and salt.
2.     Heat a dry pan, roast cinnamon, cardamom, red chilly, cloves, garlic, ginger, pepper, fenugreek, cumin and poppy seed.
3.     Gind it to paste, adding little water.
4.     In the same pan, add oil and heat.
5.     Add chopped onion and fry to golden.
6.     Add chopped tomato pieces, allow to cook.
7.     Now add the ground mix and fry for few mins.
8.     Add the marinated chicken, fry well.
9.     Allow the chicken to absorb all the spices.
10.  Add little water and cook it covered.
11.  Once the chicken is tender, fry the masala until it gives out a rich spicy aroma.
12.  Now, turn off the flame.
13.  Add a tbsp of lemon juice and mix well.
14.  Garnish with freshly chopped coriander leaves.
15.  Serve hot with Tandoori Naan, parathas or roti.
Carrot Pakora
 Gulab Jamoon - A Melt in the Mouth Dessert

 Sura Meen Kuzhambu: (Shark Curry )
 Aattukaal Paya

Egg Biryani

Thursday, July 29, 2010

Roasted Channa Dal Vadai / Pottukadalai Vadai

Print Friendly and PDF

Roasted Channa Dal Vadai: 
                   ( Pottukadalai Vadai )

Pottukadalai Vadai is a popular snack of South India. This crispy and tasty vadai is very easy to prepare. This is one of my favorite snack, and I started getting a liking for this crispy outside but soft inside vadai, since my school days. The secret of this awesome vadai lies in the preparation of batter. The batter should be thick and very little water to be added. This combines excellent with tomato ketchup or mint chutney.

Here is the yummy recipe …!!!


·         Pottukadalai                                          - 2 cups
·         Onion                                                   - 1
·         Green chilly                                           - 1 or 2
·         Grated coconut                                     - ½ cup
·         Poppy seeds                                        - 1 tbsp
·         Cashew                                                - 5 to 6
·         Oil to fry
·         Curry and coriander leaves
·         Salt to taste     


1.     Heat a dry pan.
2.     Add fried gram and roast for 2 to 3 mins.
3.     Allow to cool and grind it to pwd.
4.     Chop onion, green chillies, curry and coriander leaves.
5.     Grate coconut to pieces, grind it to paste with poppy seeds, cashew and little water.
6.     To this paste, add fried gram pwd, chopped onion, green chillies , curry, coriander leaves, salt and mix to thick dough.
7.     Make small palm sized vadas over a polythene paper.
8.     Heat oil in a fry pan.
9.     Gently drop the vadas, 3 to 4 at a time.
10.  Turn the flame to medium and deep fry it.
11.  Turn to other side over, and fry till both sides are crispy and golden.

12.  Serve hot with mint chutney or tomato ketchup.

This  snack and  Crispy Thattai  participates  in  Sharmis event  “Lets Munch-Light tea time snacks” @ Sharmis passions

 Crispy Thattai

Also  participates in "Sweets and Savories for Diwali" hosted by Srilekha

Wednesday, July 28, 2010

Gajar Ka Halwa / Carrot Halwa

Print Friendly and PDF

For more Video recipes Subscribe here
 200 th post celeb with Gajar Ka Halwa
                  & an Award
Today , I am very excited to share my 200 th post with you all. 
Its been a blessing and an inspiration to meet you all through your lovely blogs. Thank you  so much for your loving support and encouraging compliments.
One wonderful thing about having this blog, is meeting you daily. This blog would not have survivied without all of YOU  my friends.
Once again Million thanks to all…!!!
Award Time
This award comes with a rule to share 7 things abt yourself and  pass it to 15 blogger friends.
Here are  my prime interests :
1.     Listening to music
2.     Eating yummy food
3.     Discovering new healthy food
4.     Going to shopping & spending whole day
5.     Being with my kids n hubby
6.     Natural health & beauty
7.     Travelling long drives
And here comes the recipe of Gajar Ka Halwa:
·         Carrots                         - 6 or 7
·         Ghee                            - 4 tbsp
·         Cashew                        - 5
·         Almond                         - 4
·         Pistachio                      - 4
·         Milk                              - ½ cup
·         Sugar                           - 2 cups
·         Cardamom pwd             - ¼ tsp
1.     Wash and grate the carrot to fine pieces.
2.     Heat 4 tbsp ghee in a thick bottomed fry pan
3.     Fry cashew, almond, pistachios and raisins to golden.
4.     Drain and reserve.
5.     Sauté grated carrot in ghee.
6.     Add milk and cook covered in low flame for 5 mins.
7.     Once the carrot is fully cooked and soft, add sugar.
8.     Mix well. Allow to dissolve and combine with stirring.
9.     Once the halwa thickens, add cardamom pwd.
10.  Turn off the flame.
11.  Garnish with roasted nuts and raisins.
12.  Serve hot or cold as desired....;))
Sending this recipe and the following to "Celebrate Sweets Halwa"hosted by Nivedita

Beetroot Halwa

For more Video recipes Subscribe here

Tuesday, July 27, 2010

Baby Corn Fry

Print Friendly and PDF
Baby Corn Fry:

Baby Corn Fry is a crispy and crunchy appetizer. This is my Kids favorite dish, so I prepare this frequently with little less spice. The preparation is very easy and quick. Chop and coat the baby corn with batter and fry in hot oil till golden brown. Crispy fried baby corns are ready to enjoy with rich tomato sauce.

Here is the easy recipe to prepare crispy baby corn fry …:)


  • Baby corn                                 - 6
  • Corn flour                                 - 2 tbsp
  • All purpose flour                       - 2 tbsp
  • Baking pwd                               - a pinch
  • Ajinomoto                                 - a pinch
  • Pepper pwd                              - 1 tsp
  • Red chilly pwd                          - 1 tsp
  • Ginger garlic paste                    - ½ tbsp
  • Oil to fry
  • Salt to taste


  1. Chop baby corn to small pieces.
  2. Taka a bowl and mix corn flour, all purpose flour, baking pwd, ajinomoto, salt, red chilly pwd, ginger garlic paste and pepper pwd.
  3. Add little water to make a smooth thick batter.
  4. Heat oil in a frying pan.
  5. Dip the baby corn pieces in the batter and fry in hot oil.
  6. Turn the flame to medium and fry to crispy n golden.
  7. Fried baby corn is ready to give a taste.

  1. Serve hot with tomato or chilli sauce.

Sending this recipe and the following to corn event hosted by Torviewtoronto

Also to Iftar Moments Hijri 1431" hosted by Ayeesha     

Monday, July 26, 2010

Mixed Sprouts Kurma

Print Friendly and PDF

Mixed Sprouts Kurma:

This mighty mixed sprouts kurma is one of my favorite preparations from my Mom. It tastes wonderful and very healthy too. As we know, Sprouts are the best source of balanced food and play a vital role in the overall enhancement. Also, they are good source of protein and vitamin C . They continue producing vitamins up, until the moment we consume them. Even, in our refrigerator, they  keep sprouting. 

Another, benefit is they are organic and are not compromised by pesticides and fumigants, as in the case of veg and fruits , we purchase in stores.  

This kurma makes great combo with hot soft chapati, roti, spongy dosa  Idly. 

The recipe of Mixed Sprouts Kurma is here for you to giv a try…:))


  • Mixed sprouts                           -  2 cups
  • Onion                                       - 2
  • Garlic                                        - 4 or 5
  • Tomatoes                                 - 2
  • Tamarind paste                         - 1 tbsp
  • Fresh coconut grated                - 3 tbsp
  • Jaggery                                    - little
  • Oil                                            - 2 tbsp
  • Salt to taste

To grind:
  • Red chilly                                  - 5 or 6
  • Coriander seeds                        - 1 tbsp
  • Bengal gram dal                        - 1 tbsp
  • Poppy seeds                            - t tsp  


  1. Steam cook sprouts for 3 to 4 mins in pressure cooker.
  2. Chop tomatoes to fine pieces.
  3. Keep ready thick tamarind juice
  4. Dry grind roasted poppy  and fried spices along with coconut pieces.
  5. Add little water and make thick paste.
  6. Heat oil in pan, fry garlic and chopped onion to golden.
  7. Add chopped tomato and sauté till it is cooked.
  8. Mix ground paste, jaggery, salt and allow to cook for 5 to 6 mins.
  9. Enjoy the rich aroma swirling around.
  10. Now add thick tamarind paste and steam cooked sprouts.
  11. Allow to boil, once it attains desired consistency.
  12. Garnish with coraiander leaves.

  1. Serve hot with pulav and roti.

Sending this recipe and the following to Let's Sprout event of Priya

 Multi Veg Salad

Sprouted Green Moongdal Veg Salad

Kaara Saara Sprouted Sundal

Thursday, July 22, 2010

Celebrating Dad’s Special Event Round Up…!!!

Print Friendly and PDF

For more Video recipes Subscribe here
Celebrating Dad’s Special Event Round Up…!!!
Hello Friends,
“ I Love My Dad”  event round up is here. It was a great pleasure hosting this event and I was amazed by the encouraging response and the yummy entries from My blogger buddies. 
My heartful thanks to one n all for your loving participation in the event and for all the delicious  Dad’s Special recipes. Without You friends this event couldn’t have become a success. I would like to special mention  Sanyukta, Niloufer, Divya, Umm Mymoonah & Priya  for sending in a lot of their Dad’s favorites…!.
I have listed the entries in the order  I have received them. I apologize if I have missed anyone. Plz leave a comment or mail me, I will try to add as soon as possible.
I would like to share this “ Loving Blogger  Award " ,  with all  blogger friends, who participated in this event. 
Plz accept this award..! This Award comes with a rule, you can share it with three of your blogger friends, highlightening why you like them best. The intention is to spread the message of love from our heart..!
Without futher delay, letz check out the yummy recipes…!
Plz  click on the links to go the respective entries…!

Kaaya Vadai
Satya's Palpuri
Suja Suganthan's  Adapradaman Payasam
Sanyukta's Chicken Biryani

Thank U Friends...Plz Visit again...!!!
Hugs n Smiles...:)

For more Video recipes Subscribe here