Tuesday, November 4, 2008

Chicken Kurma

Since I stay in the south these days, and I am fond of cooking, I picked up a vegetarian South Indian cookbook. This recipe is so great with vegetables, that I decided to make it with chicken hoping it is just as good. And I was happily proved correct. Any vegetables can be used. When this is procedure is followed with vegetables, it is mentioned, to pressure cook it. However, since I don't pressure cook chicken, I cooked it normally in a pan.


Chicken: 1 (900 gms to 1kg)

Whole Cinnamon: 2

Cloves: 2

Cardamom: 2

Curry leaves: 2 sprigs

Onions: 2 (sliced)

Green chilli: 2 (slit)

Turmeric powder: a pinch


Paste A: Fry in a bit of ghee and grind to a fine paste

Cloves: 1

Cinnamon: 1 inch

Anise: 1/2 tsp

Coriander seeds: 1 tbsp

Onion: 3

Green Chilli: 4

Ginger: 1 piece

Garlic: 2-3 flakes

Add 1/4 cup of coriander leaves in the end
Paste B: Grind to a smooth paste

Coconut: 1/2 cup

Poppy seeds: 2tsp

Tomatoes: 2

1. In hot oil, add the whole spices, curry leaves, onion and green chilli, in this order. Saute for 2 minutes.

2. Add Paste A and fry on a low flame, till the oil oozes out.

3. Add the chicken and fry for 2 minutes.

4. Add and mix Paste B and salt. Fry for 2 more minutes.

5. Add the required amount of water for the gravy and cover and cook till done.

6. Serve hot with rice.

Sunday, November 2, 2008

Aloo Jhinga Posto/Potato & Ridge Gourd with Khus Khus

Posto or khus khus or poppy seeds is found sometimes in Bengali cooking. Since childhood, we have been eating "Aloo jhinga posto", but I never attempted to make it. I thought it was too difficult. Turns out, it is very simple. This is another recipe I got from my mom. She always uses Panch Phoron in this dish. Panch Phoron is a blend of five spices in equal quantities, that is very commonly used in Bengali cooking. The five spices included are:
Fenugreek seeds (methi seeds)
Nigella seeds (kalonji/kalo jeera)
Mustard seeds (rai/shorshe) or Wild Celery Seeds (radhuni)
Fennel seeds (sauf/mouri)
Cumin seeds (jeera)
Adding onions in this dish is optional because many people feel that adding onions makes the dish a bit sweet.
Ridge Gourd/Jhinga: 2
Potato: 1 (diced)
Onion 1 medium (chopped) optional
Posto/khus khus: 3tbsp
Green Chilli: 2
Panch Phoron: 2tsp
Turmeric Powder: a pinch
1. Grind the posto in the mixer for a bit, till the seeds break a little. Then add a little bit of water and the green chillies and grind to a smooth paste.
2. In hot oil, saute the potatoes and then keep aside.
3. In the same oil (add more if needed), add the panch phoron. When it starts popping and crackling, add the onion. Add salt and a pinch of turmeric powder.
4. Saute this till the onion looses its colour. Add the potatoes and cook for a while.
5. When the potatoes are half done, add the jhinga. The jhinga cooks faster than the potatoes, which is why it is added after the potatoes are half cooked. Cover and cook. Add water if required.
6. When the vegetable is cooked, add a little water and bring to a boil. I prefer this dish dry, but it can have some gravy if needed.
7. Add the posto paste and cook for around 3-5 mins. The posto paste should not be cooked for a long time as it can turn bitter ruining the whole dish.
8. Serve hot with rice.

Friday, October 31, 2008

Red Leafy Veggie

Ever since I have come to Chennai, I have not seen too many of my favourite leaves. The only leaves I have seen are the ones I don't know. So I was very happy to come across one of my favourite ones...The red leafy kind. I bought the last bunch and called my mom to ask her how to make it, and I proceeded to do the same. It tastes good with quite a bit of garlic in it. Very simple to make.
Red leaves: 1 bunch if it is big or 2.
Garlic: 1 pod
Green Chilli: 2
Red Chilli: 2
Turmeric Powder: a pinch
Salt: as required
1. Wash the leaves and pluck them from the stems. Then chop them finely.
2. Cook the leaves with half the garlic flakes (crushed), the green chillies, salt and turmeric powder, covered. Do not add water unless very dry because the leaves will give out water. Don't add too much salt, as these leaves have salt of their own.
3. When the leaves have reduced in size and the water has disappeared, turn off the gas and keep it aside.
4. Heat oil separately. Add the remaining garlic flakes (chopped) and the red chillies. Fry for a bit and then add the leaves.
5. Let this cook for around 5 mins. Serve hot with rice.

Tuesday, October 28, 2008

Happy Diwali

I want to wish all my blogger friends and their families a very Happy Diwali & a Prosperous New Year. I never make sweets. Actually to mention, never thought of it, so this time I decided to throw myself in sweet making. I searched blogs on the net and finally settled on Mysore Pak, Kaju Katli and Nimki which I had made and posted earlier. I would like to thank "My Diverse Kitchen" and "Art of Cooking" which helped me to make these.

Friday, October 24, 2008

Fish Rice

I am back. After a very long time. Today I made Fish Rice, something my mom used to cook when we were kids, so I decided to post the recipe. My mom used to make this dish with Tuna tins. Unfortunately I did not find a single tin, so I had to make do with Katla Fish. It tastes just the same. I made this dish because my boy was bored of eating the same kind of food everyday. This can be made with veggies or without them. This can be eaten just as it is, or with dal, pickle or papad.


  • Fish (I used Katla/Rohu): 500 gms
  • Black pepper: 2-3
  • Cinnamon: 1 inch
  • Onion: 1 (sliced)
  • Garlic: 5-6 flakes (chopped)
  • Carrot: 1 (diced)
  • Beans: 100 gms (diced)
  • Green Peas: 1/2 cup
  • Potato: 1 (diced)
  • Egg: 1 (boiled and chopped)
  • Lemon: 1
  • Garam Masala Powder (cloves, cinnamon, cardamon and black pepper): 1 tsp
  • Parsley
  • Rice: 2 cups
  • Butter
  • Oil
  • Salt


  1. Pressure cook the fish with black pepper and cinnamon. I added the black pepper and the cinnamon to get rid of the fishy smell.
  2. De bone the pieces and flake them.
  3. Soak the rice for an hour.
  4. Steam the veggies.
  5. Melt butter and saute the rice in it. Add the fish stock and extra water if needed, the required salt, a bit of oil and the parsley. Cover and cook till done.
  6. Saute the garlic, onion and the veggies. Add to the rice.
  7. Add the fish to the rice.
  8. Squeeze the whole lemon.
  9. Add the egg.
  10. Sprinkle the garam masala powder.
  11. Mix properly.
  12. Cover it and cook on a low flame for 5-8 mins.
  13. Severe hot.

  14. I am sending this dish for the Rice Mela hosted by Srivalli. Hope it is a valid entry.

Tuesday, August 19, 2008

A Meme and Doi Maach

I have not posted anything for a while as my mom is here in town and I am having fun going places with her. We went to the zoo the other day and my boy enjoyed himself. He loved to see the giraffes and his favourite elephants. He also sat on a tree...just like a monkey. Here are some pictures. The one on the left is with one giraffe. It is a bit difficult yo see it as it is standing very far. Wish it had come a bit closer. The picture on the right is the one on the tree. My baby monkey.

I was tagged by Jaya for this Bookish Meme. I have never done this before. I love to read, though with my naughty kid who makes me run around, it takes me longer to finish a book, than it used to.
As per the rules:
Pick up the nearest book
Go to Page 123
Now Find the fifth sentence
post the next three sentences
Tag 5 People and acknowledge the person who tagged you

The book nearest to me is "The Last Mughal" as I am reading that now. The sixth, seventh and eighth sentences on page 123 are:

6th: Despite his lack of Indian experience, Canning was quite clear that now was the moment to take the dramatic and historic step of deposing the Mughal dynasty, which had ruled northern India for more than three hundred years: Babur, the first Mughal, took Delhi while Henry VIII was just beginning his rule in England.

7th: Britain's Indian Empire, wrote Cannings, had never been so strong, so secure or so happy: "The last few years have seen not only an extension, but a remarkable consolidation of British power in India; its supremacy has become more uniform and unbroken even within the earlier limits of the Empire."

8th: For this reason, 'the preservation of a titular King Paramount of Hindustan has thereby grown to be a greater anomaly than ever', and he therefore decided, in agreement with Fraser's views, that no Mughal prince would now be recognised as heir apparent.

Now, I would like to pass this on to:





Kitchen Flavours

Now for my recipe. This is a very typical Bengali fish dish made with curd. This can be made with either Rohu or Katla and is best eaten with rice. This is very yummy. My hubby who is not a Bengali, enjoys this preparation a lot. So when he got fresh katla the other day, I made him his favourite dish. It was not spicy, so my son also enjoyed it.

First, I marinated the fish with around 150 gms curd and a pinch of turmeric powder for about half an hour. In very hot oil, fry the fish till it is three fourth done. Keep aside. Now, in hot oil, ghee (clarified butter), add 2-3 cloves, 2-3 green cardamons, 1 cinnamon stick, 1 bay leaf, and around 5 peppercorns. Saute for a few seconds, then add chopped onion and ginger paste. Cook till the onion becomes brown. Add the remaining 150 gms curd, red chilli powder, salt and enough water to cover the ingredients. When it starts boiling, add the fish to the pan, and simmer for about 15 mins, or till the fish is cooked.


Tuesday, August 12, 2008

Awards, Awards, and more awards

Yay!!! Today was a good day. Today I received, not one, not two, but three awards. How cool is that!!! I am so happy, I am confused. Where do I start. These awards really encourage me to cook more and post more, but how much can one eat in a day??
Well, the first award is one I have received twice before, so this is the third time. Sudeshna has awarded me "Blogging Friends Forever Award". Since I have already passed it on, I can't think of anybody else to do so. Thank you so much Sudeshna for thinking of me. I will treasure it forever.
My second award of the day was from Kitchen Flavours. She has passed on the "Brilliant Weblog" award to me. Thank you so much for including my blog in the list of brilliant bogs. I appreciate it a lot. Thanks a million.

Brilliant Weblog is a prize given to sites and blogs that are smart and brilliant both in their content and their design. The purpose of the prize is to promote as many blogs as possible in the blogsphere.

Here are the rules to follow :-When you receive the prize you must write a post showing it, together with the name of who has given it to you, and link them back.Choose a minimum of 7 blogs (or even more) that you find brilliant in their content or design.Show their names and links and leave them a comment informing they were prized with ‘Brilliant Weblog’.Show a picture of those who awarded you and those you give the prize (optional).

It was not easy to choose as there are so many blogs out there that deserve this. I had to think for a long time. But I finally came up with these names:

1. Mona

2. Sudeshna

3. Illatharasi

4. Veda Murthy

5. Priti

6. Jayashree

7. Solai Chidambaram

The last person to pass awards to me was SriLekha. These are the "Beautiful Site Award" and "Best Blog Darts Thinker Award". I don't know if these are two awards or just one.

Anyways, I am really thankful to SriLekha for this. Really encourages me. Again I had a tough time selecting people. I pass the award to:

1. Skribles

2. Andhra Flavors

3. Mishmash

4. The Singing Chef

Once again I thank everyone for thinking about me and passing on the awards to me.

Monday, August 11, 2008

The Magnet Event

I don't have much time right now, so I am only posting for the magnet event since it closes today. I love to collect magnets, but I don't have much with me here in Chennai. My son on the other hand has lots of them. The upper part of the fridge (the freezer section) is mine, and the lower portion is his. His collection includes stickers as well. I am posting both the pictures here. The one on the left belongs to my 35 month old, and the one on the right is mine.

I am sending this to EVENT: FRIDGE MAGNET COLLECTION!!!! hosted by Veda. This was a fun event to participate in.

Sunday, August 10, 2008

Nimki, an award and thanks

I remember when I was a kid, my mom used to make nimki for my sister and me for snacks and we loved it. My sister loved it more when they were put in sugar syrup to make it sweet. Since we loved it so much, I thought that my boy would also like it, and I thought correct. He loved it. He was playing with two girls who are eight, and his dadda and among the four of them (one adult and three kids), they finished it. Yay!! It was very difficult for me to save some for a picture.

When I started making it I realized that this needed maida (refined flour) and had to be deep fried. Now I got paranoid with the combination of maida and deep frying which are both not very good for health, so I substituted maida with atta (whole wheat flour). Also I used less oil for frying. Thought it might be different, but it was very much like what I ate as a kid.


Atta (Whole wheat flour): 125 gms

Ghee (clarified butter): 1 tbsp

Salt: 1tbsp

Kalo jeere(kalaunji/nigella seeds): 2 tbsp

Water: as required

Oil: for frying


1) Mix the ghee, atta and salt together.

2) Add the kalo jerre and water, and knead into a dough just like we do while making roti.

3) Divide the dough into balls.
4) Flatten the balls and then roll them out in circles, dusting with flour when required.
5) With a knife, cut criss cross strips on the rolled out dough. They should be diamond shaped. I know mine are not good shapes, but that is the idea.
6) Heat oil in a kadai and fry.
7) Drain on kitchen paper.
8) If kept in an air tight container, it can last for up to 2 weeks.
I also wanted to thank Dibs for the Blogging Friends Forever award. She is the second person to do so, and I thank her with all my heart. I will always cherish it Dibs. I have already passed it on to 5 people earlier.
I received a lot of wonderful comments for my last post. I want to thank everyone for the kind words. This really encourages me to do better.

Monday, August 4, 2008

Prawn Masala

My land-lady's daughter in law made prawns the other day, and gave me some for lunch. It was absolutely delicious. I just loved it. So I wrote down the recipe from her. Today I decided to make it. I did exactly what she said. Mine was fine...not as good as hers. But not bad for a first attempt. She said that this does not taste good with big prawns.Ingredients:
Prawns: 200 gms
Onion: 200 gms
Tomatoes: 200 gms
Curry leaves
Coriander leaves
Ginger Garlic paste (better if it is made fresh at home): 1 tsp
Turmeric powder
Coriander powder
Chilli powder
1. Drop some curry leaves in hot oil.
2. Next add the chopped onion and a bit of salt. Fry for a bit and then add the ginger garlic paste. Fry till golden brown.
3. Add the prawn and fry for 2 minutes.
4. Then add the tomatoes and fry.
5. Add the coriander, turmeric and chilli powders and the remaining salt. Fry for a minute.
6. Add water till the prawns are submerged. Not too much water.
7. Simmer and cook till the oil leaves.
8. Add coriander leaves. It should be dry. No gravy at all.

I would like to enter this to the event hosted by Jeenas Kitchen. I just found out about it, and I hope that this does qualify for it.

Sunday, August 3, 2008

Chicken Kofta Curry

I have always eaten mutton kofta curry, fish kofta curry and vegetable kofta curry, but never have I tasted chicken kofta curry. I wanted to try it out since I could not think of anything else to make. It was not bad. I added cinnamon to it, and it had a wonderful cinnamon flavour. It was very nice. And by the way, I would love to wish everyone a Happy Friendship Day. First, in a bowl, I mixed the following ingredients. It should be dry.
Ground Chicken (Chicken Kheema)
Chopped Onion: half
Chopped Garlic: 2-3 flakes
Curry powder: a pinch
Besan (Bengal gram flour)
Then I made balls out of these, and shallow fried them.
There was some oil left in the pan, so in the same oil, I first added CUMIN SEEDS. When they started spluttering, I added small CINNAMON sticks. Then I added chopped ONION and chopped TOMATOES.
I fried this for a bit, then added GINGER GARLIC PASTE and fried it for two more minutes. Then I added SALT, CUMIN POWDER, CORIANDER POWDER and TURMERIC POWDER. I fried this, sprinkling water at times. When this looked cooked, and the oil had left it, I added water. When the water started to boil, I added the fried balls and covered it and cooked on a medium flame. The balls soaked some water. and the water level reduced. In the end there was a lovely aroma of cinnamon.

Tuesday, July 29, 2008

Chicken 65

This evening my husband had to go to Bangalore for two days, leaving my toddler boy and me alone in a new city like Chennai, where I don't know anybody. It was an unexpected tour, and since I would be bored alone, I decided to cook something from the many blogs I have visited. I thought of making chicken. In most of the recipes I saw, the masalas had to be grinded, and I was feeling very very lazy to do that. And my son was crying because his dadda did not take him along. He even put on his pants on his own so that he could go with dadda.
The recipe which I thought was the easiest was Chicken 65, from Bong Mom. The marinade smelled so good, that I was sure the end result would also be good. While cooking, my boy said "nice smell mums (he calls me mums now. Don't know why)". He loved eating it.

I marinaded the chicken for about an hour with:
Ginger garlic paste
Pinch of Turmeric powder
Pinch of red Chilli powder
Soya Sauce: 2 tsp
Corn flour
Sambar powder: 2-3 tsp
Then, in hot oil, I fried curry leaves, mustard seeds and chopped garlic.
Next, I added the chicken pieces and fried them. I covered it and cooked it on a low flame till it was ready. Like the recipe suggests, I did not add water.
I am really thankful to Bong Mom for posting this yummy dish. It tasted great!!

Yam with Garlic

I like yam and I had not eaten it for a very long time. Every vegetable shop I go to in Chennai, has yam, so I decided to buy some. I remember my mom making a very tasty yam dish, so I called her up and asked her how to make it. In this recipe we use kalo jeere, which is an important ingredient in Bengali dishes. It is better know as kalaunji or nigella seeds Ingredients:
Yam: 250 gms
Garlic: 5-6 flakes
Kalo jeere/kalaunji/nigella seeds: 1 tsp
Red Chilli: 2 torn in bits
Turmeric powder: a pinch
Salt: as required
1. Pressure cook the peeled, cut, cleaned yam without salt.
2. After it has cooled, mash it nicely.
3. In hot oil, add the kalo jeere, torn red chillies and garlic and saute them.
4. Add the mashed yam and mix well.
5. Add the salt and the turmeric powder.
6. Cook a bit and no water should be added.

My First Award

This morning I got a wonderful surprise for my blog. Suma Rajesh has awarded me with the "BLOGGING FRIENDS FORVER AWARD". I really appreciate that. This is my first award. I am very happy. Thank you so so so so much Suma. It means a lot to me.

The following rules apply to this award:
1. Only 5 people are allowed to receive this award
2. 4 of them followers of your blog.
3. One has to be new to your blog and live in another part of the world.
4. You must link back to who ever gave you the award.
Since my blog is relatively new, I am not very sure if I have any followers, but still, I choose:
5. Sireesha: she is new and in France.

Sunday, July 27, 2008

Orange Fish Curry

My sister got this recipe from a friend and she insisted I try it. I am glad I listened to her. She said that the paste should be preferably made using a stone grinder, but a mixie is fine if there are no stone grinders lying around. Fortunately for me, my land lady has two stone grinders and so she let me use one. Yippee!! I made it and I must say that it tasted great. This tastes great with rice and dosa. Unfortunately I could not take a picture with the rice or the dosa.
Fish (I used Seer): 500 gms
Onion: 1/2
Garlic: 5-6 flakes
Curry leaves: 2 sprigs
Make a paste of the following ingredients. The paste should be bright orange colour. It should not be thin at all. It should be very thick. Wash the mixie or the grinder and retain the water from that so that it still has the flavour of the paste.
Coconut: a bit more than half (grated)
Onion: 1/2
Ginger: 1/2 inch
Green Chillies: 2
Coriander powder: 1tsp
Chilli powder: 4 tsps
Turmeric Powder: a pinch
Tamarind water: 7-8 tbsp
1. In a kadhai, fry the curry leaves, garlic and the other half of the onion.
2. On a very low flame, add the paste. Then add the water from the paste and cover it and simmer it.
3. When it starts bubbling, add the fish to it, and cook on a very low flame for a long time.
I am submitting this recipe to CURRY MELA HOSTED BY SRIVALLI

Thursday, July 24, 2008

Carrot Roti

I was inspired to make this roti for my 34 month old son from Sireesha. I grated the carrot and added it to the dough. I did not add any spices. Instead, I added some left over dal that I had while kneading the dough. I am not much of a roti maker, so was happy to see that the rotis fluffed. My son likes to put butter on his rotis and roll them to eat, so thats what I did..... And my son who is a carrot hater, happily ate the rotis.

Tuesday, July 22, 2008

Mallai Chingri (Prawns in Coconut Milk)

This dish has been a childhood favourite. My sister and I love the way mom cooks it. I tried to make it my way, but it was not that good. Finally I asked my ma for the recipe and I made it. Even my baby loved it. This is again a Bengali dish and I think most of the Bengalis love it. I have not put the amount for the ingredients as it depends on the quantity of the prawns.
Prawns (big medium or small)
Coconut milk
Turmeric Powder
Red Chilli powder
Garam Masala powder (cloves, cinnamon, black pepper, cardamon)
1. Wash, peel and devein the prawns. Chop the onions, tomatoes, ginger and garlic.
2. In the hot oil, first add the ginger and garlic and fry for a minute.
3. Then add the onion and fry a bit more.
4. Next add the tomato. Fry a bit and then add the salt, turmeric powder and red chilli powder. Fry till the smell of onion disappears.
5. Add the coconut milk and bring to a boil.
6. When it starts to boil, add the prawns.
7. Cover and cook on medium flame, till the prawns are soft.
8. Just 2 minutes before turning it off, add the garam masala powder and let it simmer.
This is best eaten with steamed rice.

Monday, July 21, 2008

Yummy Squash

I feel in love with this vegetable when I was studying in boarding school in a nice, quiet hill station called Kurseong. My 34 month old boy who only likes to eat potatoes loved this one. People have different ways of cooking it, and mine is as follows (of course I got it from my mom)... It is very easy to cook.Ingredients:
Squash 3
Onion 1
Potato 1
Tomato 1
Garlic 2-3 flakes
Turmeric powder
Red Chilly powder
1. Peel and cut the potato and squash in thin strips.
2. Chop the onion, garlic and tomato.
3. In hot oil, add the garlic.
4. When it is cooked a bit, add the onion.
5. When it has a glazed look, add the tomato and fry.
6. Add the salt, turmeric powder and red chilly powder and fry sprinkling water.
7. When this looks a bit cooked, add the potato and squash.
8. Fry for a bit, and then add water and cook. Cook till both the potato and the squash are soft ad feel cooked. It can be kept dry, or more water can be added for gravy.

Friday, July 11, 2008

Baingan Bharta (Brinjal)

This is a simple baingan bharta recipe. I learnt it from my mom. Except for the brinjal roasting part, everything is very easy. The bhartas I have eaten are normally full of masalas. This does not need too much oil or spices. Ingredients:
Brinjal 1 big
Onion 1
Tomato 1
Turmeric powder
Chilly powder
Coriander leaves for garnishing
1. Wash the brinjal and pat it dry. Rub a bit of oil on the whole thing.
2. Keep it on a grill on the gas top and turn it around to roast it.
3. When it is completely roasted, the skin of the brinjal will start to peel and the rest of the vegetable will look cooked.
4. Let it cool, then peel it.
5. Remove the seeds if necessary as many people don't like them. Mash it nicely.
6. In hot oil, fry the onions, and then add the tomato.
7. Next, add the salt, turmeric powder and red chilly powder and fry well. Sprinkle water if needed.
8. Add the brinjal and mix well. Let it cook for some time.
9. Add coriander leaves to garnish.

My favourite Dal

Normally when we make dal, we first pressure cook the dal and then temper it. When I get bored of doing that, I make this dal, where I fry everything first and then pressure cook with the dal. It is yummy, looks good, and smells amazing. This can be made with Masoor Dal as well as Tur Dal. I prefer Tur Dal. It is very simple. Ingredients:
Tur Dal
Cumin Seeds
Coriander powder
Cumin powder
Turmeric powder
Red chilly powder
Oil or Ghee
1. Wash the Dal and keep aside.
2. Heat oil or ghee in the pressure cooker.
3. When it is hot, add cumin seeds.
4. When the cumin seeds splutter, add the slit green chillies, garlic and onion. Add them one by one frying each a bit.
5. Add the tomato. Fry well.
6. Add the ground spices and salt.
7. Fry for sometime sprinkling water.
8. Add the dal and mix well.
9. Then add water as per the required amount, and pressure cook it.

Saturday, June 28, 2008

Cabbage with Fish head

This is a typical Bengali recipe. Many people like it, and many don't because many people don't like fish head. I learnt this recipe from my mother. It takes time to make this dish. Made best with Head of Hilsa fish, but can also be made by Rohu or Katla

Cabbage 1/2 kg
Fish head 1 big
Onion 1 (optional)
Tomato 1
Potato 1 (optional)
Green Chilly 2
Bay Leaves 2-3
Red Chilly 2-3
Cumin seeds a pinch
Turmeric powder
Cumin powder
Coriander powder
Red Chilly Powder
Garam Masala (Cinnamon, Black Pepper, Cloves and Cardamon ground together)
1. Sprinkle turmeric powder on the fish head and keep aside.
2. Meanwhile cut the cabbage, chop the onion and tomato. Dice the potato, slit the green chilly and make a paste of cumin, coriander, turmeric and red chilly powders with a bit of water.
3. Fry the fish heads till the fishy smell disappears. Break them in small pieces. Keep aside.
4. In hot oil, drop the bay leaves and the red chillies.
5 When they thurn dark, add the cumin seeds.
6. When the cumin seeds stsrt to splutter, add the potatoes. Fry lightly.
7. Then add the onions and fry till they lose their colour.
8. Add the tomatoes and cook for 5 minutes.
9. When the whole thing looks a bit cooked, add the spice paste and salt.
10. Then add the cabbage and cook covered.
11. When the cabbage is semi cooked, add the fish heads and mix well.
12. Cover and cook on medium flame.
13. Add the garam masala and cook for 2 more minutes.

Friday, June 27, 2008

Torai (Ridge Gourd)

I just love this vegetable. When I cooked it last night, I thought it was not good. When we ate it, it was good. My husband loved it and urged me to post it here. This can be cooked with gravy or can be had dry. If more gravy is needed, more water has to be added while cooking covered.
Ridge Gourd 2 Big
Potatoes 2 medium
Onion 1 big
Tomato 1 big
Garlic 5-6 pods
Corriander powder
Cumin powder
Turmeric powder
Chilly powder
1. Peel and dice the ridge gourd and the potatoes. Chop the onion and garlic and slice the tomato.
2. Make a paste of the corriander, cumin, red chilly and turmeric powders with a bit of water.
3. In hot oil, first fry the garlic.
4. Then add the onion and fry for some time.
5. Add the potatoes and fry for some more time.
6. Add the paste and salt. Fry this by sprinkling water, till the smell of onion dissapears and the spices smell good.
7. Then add the ridge gourd and mix well.8. Put the tomato slices, cover it and cook on a medium flame. The vegebables will be cooked with the juice of the tomato. Add water if

Monday, June 23, 2008

My Chicken Curry

I love to experiment with food. I have noticed that when people cook chicken, it is a very elaborate procedure. I wanted to do something very simple, so I made this dish. My husband and toddler son loved it.

Chicken 1 kg
Onion large 1
Tomato large 1
Potato large 1
Curd 3-4 tbsp
Cumin seeds a pinch
Corriander powder
Turmeric powder
Red Chilly powder
Cumin powder
Ginger Garlic Paste
1. Wash the chicken pieces, dry them and soak in the curd with a
bit of turmeric powder.
2. In the meanwhile, chop the onions, cube the potatoes and slice the tomato. Also make a paste with the cumin powder, coriander powder, turmeric powder and red chily powder in a bit of water.
3. In hot oil, add the cumin. When it splutters, add the onion.
4. Fry the onion and when the colour changes a bit, add the potatoes.
5. Fry for around 4 mins and add ginger-garlic paste.
6. Fry for 4 more mins and add the spices paste.
7. This has to be fried longer by stirring and sprinkling water (so it does not burn), till it smells good and the oil leaves the mixture.
8. Add the chicken with the curd.
9. Stir well till everything is blended.
10. When it starts to boil, add the tomatoes.
11. The chicken should cook with the curd and the juice of the tomato. The curd should be enough gravy, but if more gravy is needed, then add more water after it boils.
12. Cover and cook on medium flame till chicken is done.