Monday, October 29, 2012

Vendakkai Masala (Okra/Bhindi Gravy)

Vendakkai/Okra – 1/2 kg
Onion - 3
Tomato – 3
Green chilli – 2 no 
Garlic - 6 cloves
Ginger – 1 inch
Red chilli powder – 1 1/2 tbsp
Coriander powder – 2 tbsp
Turmeric powder - 1 tbsp
Pepper powder – 1 tbsp
Cumin powder – ½ tbsp
Garam masala powder – 1 tbsp
Salt – as per taste
Oil – 3 tbsp
Fennel seed – 1 tbsp
Clove – 4 no

Method :

Wash and cut the okra into medium pieces.

Cut onion, ginger, garlic, green chilli into a fine pieces.Grind tomato into smooth paste.

Heat oil in a pan, add okra,salt,turmeric powder,red chilli powder and fry till cooked & Keep    

Heat oil in an another pan,add fennel seeds, clove,cinnamon,onion,ginger,garlic, green chilli, & salt and fry till onion turns transparent.

Add ground tomato paste,red chilli powder,coriander powder,cumin powder,pepper powder,garam masala powder and fry it well till oil separates from the gravy. 

Now add fried okra in the gravy and mix it well.

Garnish with coriander leaves.

Serve hot with steamed rice or chapati.

Saturday, October 20, 2012

KFC Popcorn Chicken


Boneless chicken - 1/2 kg
Corn flour - 2 tbsp
Ginger garlic paste - 1/2 tbsp
Turmeric powder - 1/4 tbsp
Pepper powder - 1/4 tbsp
Red chili powder - 1/4 tbsp
Garam masala powder - 1/4 tbsp
Onion powder - 3/4 tbsp
Maida flour - 1/2 cup
Egg white - 1 tbsp
Crushed corn flakes/Bread Crumbs - 1 cup
Salt - as needed
Oil for deep frying


Clean and cut  the boneless chicken into small pieces and wash it.

Take the chicken pieces in a bowl, add egg white,ginger-garlic paste,corn flour,maida flour,turmeric powder,pepper powder,red chilli powder,garam masala,onion powder,salt & mix it well.

Marinate the chicken and set aside for atleast an hour. 

After that,roll each piece of chicken in the crushed corn flakes/bread crumbs & keep aside.

Heat oil in a pan. When oil is hot,reduce the flame to medium & add the coated chicken pieces and fry till they are fully cooked. 

Serve the hot crispy popcorn chicken with tomato ketchup.


Do not fry the chicken pieces on a high flame.

Tuesday, October 16, 2012

Fish Pepper Curry


Fish - 1 ( cut into small pieces)

Tamarind pulp - 1 1/2 tbsp
Curry leaves - few
Pepper - 1 tbsp
Onion - 1(chopped)
Tomato - 1 large (chopped)
Ginger - 1/2 inch
Garlic - 3 cloves 
Coriander leaves - 1/4 cup
Chilli powder - 1 tbsp
Coriander powder - 1 tbsp
Cumin powder - 1 tbsp
Turmeric powder - 1 tbsp
Salt - 1 tbsp


Marinate the fish pieces in salt and pepper for 10 mins.

Grind tomato,garlic,ginger,coriander powder,chilli powder,cumin powder turmeric powder,salt into a smooth paste.

Heat oil in a deep bottomed vessel.Add onion & curry leaves and fry for few mins .

Add the ground masala paste and saute on a low flame till the oil separates from the mixture.Keep stirring occasionally.

Add the marinated fish & stir it for 5 mins .Add the tamarind pulp and 1 cup water  & mix well.

Cook the curry for  5-7 mins & then turn off the flame.

Garnish with coriander leaves(cilantro).Serve hot with white rice or rotis.

Thursday, October 11, 2012

Quick Sambar


Tomatoes - 2 nos (chopped) 

Onion - 1 No (medium size, chopped)

Green chillies - 2 nos (Lengthywise Slitted)

Curry leaves - a few

Mustard seed - 1 tsp 

Fennel seed - 1 tsp

Turmeric powder - 1 tsp

Sambar powder - 1 tsp

Fried gram powder - 2 tbs

Oil - as you need 

Salt - to taste   


Dissolve the fried gram powder into water as thick as you want. 

In a pan heat oil , add mustard seed and fennel seed to splutter. 

Then add chopped onion , tomatoes ,slitted green chillies  and curry leaves.

Add   turmeric powder, sambar powder, salt and some water. 

Allow it to cook well at medium flame.

When the tomatoes comes soft add the fried gram powder paste 

and adjust the quantity and consistency.

Give some time to cook and garnish with fresh curry and coriander leaves...

This is  nice match to hot idlies , dosa and chapathis...