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Chettinad Pepper Cauliflower Fry Recipe - Chettinad Recipes

Cauliflower is one of my favorite veggie and today's recipe is from one of  my favorite cuisines. The secret to this Pepper Cauliflower Fry is the home made spice mix. This dish could be made in a jiffy and vanishes in few minutes of serving. Try this fabulous Chettinad Pepper Cauliflowe Fry and let me know how it was :)

Chettinad Pepper Cauliflower Fry  / Milagu Cauliflower Fry

1 1arge cauliflower, thinly sliced
1 large onion, finely chopped
1/2 of a small (very small) tomato, chopped
2 tbsp. ginger garlic paste (coarsely ground)
few curry leaves
2 green chillies, thinly cut lengthwise
1 star anise
1/8 tsp. turmeric powder
kashmiri red chilli powder or chilli powder (as per taste)
spice mix(as per taste)
1/4  tsp. meat masala(Aachi/ Shakthi) or 1/4. garam masala
salt(as per taste)
3 tbsp. oil
Spice Mix
2 dry red chillies
2 tbsps. whole black pepper
1 tsp saunf
1tsp jeera
1 tbsp. coriander seeds


1. Dry roast the ingredients under spice mix. Allow it to cool and grind into a fine powder. Add oil to a clean saute pan. Once it is hot, but not smokey, add the star anise.

2. In few seconds, add the onion, green chillies and curry leaves. Saute until the edges of the onion turns brown.

3. Bring in the ginger garlic paste, turmeric powder and tomato. Saute until the tomato is well cooked and flesh of the tomato is all gone and just only when the skin is left, add the cauliflower pieces and some salt, saute for a minute or two.

4. Cook covered just until the veggies is slightly tender. Open the lid and sprinkle some water(very little) as and when needed.

5. Now add the spice mix(as needed), red chilli powder, meat masala/ garam masala and remaining salt needed. Saute for few more minutes until the powders get well mixed with the dish and the cauliflower gets cooked. Do not over cook the veggies.

6. Serve it hot  as a sidedish for Rasam &Rice or simple Yogurt & Rice. Tastes Delicious !.


  • The spice mix can be made in bulk and well ahead of time and stored in an airtight container.
  • I have added kashmiri red chilli powder to enhance the color of the dish, which is not much spicy. 
  • Just be careful with the spice level as there is dry red chillies, black pepper, green chillies, meat masala and red chilli powder .
  • If you are hesitant to add meat masala, garam masala could be substituted. But, my vote goes to meat masala :P

Read the entire recipe here

Kothu Kari Fry - South Indian Style Chicken Kheema / Ground Chicken

Kothu Kari fry is one of the dishes that my kids love. It again an easy and aromatic ground chicken recipe that is full of flavors and most importantly the home touch to it. Try this Kothu Kari (Ground Meat, in Tamil) recipe for your loved ones and definitely they are gonna love it. This recipe can be followed the same for ground turkey too.

Kothu Kari Fry/ Indian Style ground Chicken Recipe


1 lb. ground chicken/ ground turkey
1 large onion, extra finely chopped
1 small size tomato or 1/2 of medium size tomato, finely chopped
2 tbsp. ginger garlic paste
2 to 3 green chillies, finely chopped
few curry leaves (finely chopped)
1/8 cup finely chopped coriander leaves
1 1/2 tsp red chilli powder
3/4 to 1 tsp. garam masala powder
3/4 to 1 tsp. spice mix
salt (as per taste)
oil(as needed)
For the spice mix (Dry roast and grind to a fine powder)
2 tbsp. whole black pepper
2 tbsp. coriander powder
1/2 tsp jeera


1. Wash the meat and drain completely. In a wide pan, add the oil and once it is hot, but not smokey, add the onion, curry leaves, coriander leaves and saute at low medium flame, until the edges turn lightly brown. add the tomato and when it is half cooked, add the ground chicken and cook at medium flame. Just make sure the scramble the meat evenly so that it could make fine crumbles. Add the ginger garlic paste in this process.
2. When the meat starts shedding the moisture, add all the powders and salt. Saute continuously until it becomes dry.  Serve it hot with Rotis,rice with rasam on the side(Heaven !) stuff inside idli/ dosa / paratha/ bread and hence I call it an awesome recipe :).

Read the entire recipe here

Restaurant Style Paneer Butter Masala Recipe - Paneer Recipes

Paneer Butter Masala, I guess is one of the most famous Indian foods. The base for the curry can be made well ahead of time and can be stored in freezer for weeks. Just on the day of using, bring that to room temperature, reheat and add the paneer cubes. It's that easy and simple.A great dish that is very ideal  when you host a party or attend a potluck. This recipe is almost the same as my Butter Chicken Recipe, but with few changes. Over the years, I have experimented with the ingredients and below is the recipe that satisfies my family and matches the restaurant taste.

Restaurant Style Paneer Butter Masala Recipe


14 oz. paneer (Store bought/ Home made), cut into cubes
3 tbsp butter
2 tsp kasoori methi (dried methi leaves), crushed
1/4 cup heavy cream
1/2 tsp. honey(or) equivalent sugar
1/4 tsp black jeera / kala jeera
a big pinch of ground nutmeg
For the Base
1 medium size onion
3 pulpy tomatoes ****
2 to 3 green chillies
1 inch ginger
2 to 3 garlic cloves (peeled)
1 inch cinnamon(pattai)
2 green cardamom(elakkai)
about 10 cashews (whole)
5 to 6 peeled almonds
2 tsp or more red chilli powder
1 tsp coriander powder
1 tsp garam masala powder
some salt
3 tbsp oil


1. In a pan, add oil and heat. One it is hot, but not smokey, add the cardamom and cinnamon. When the aroma comes out (within few seconds), add the onion, garlic and ginger. Saute until the until edges turn lightly brown, giving a good amout of time for the onion to cook.
2. Add tomato, green chillies and saute until the tomato becomes mushy. Add red chilli powder, coriander powder, garam masala powder, some salt and saute until the mixture comes all together(very thick, but not dry). Switch off the flame. Add the cashew and almonds and give a quick stir. Allow this mixture to cool completely. Grind it into a some what coarse( not too coarse). I prefer it to be lightly coarse, but could be ground fine too.
3. By that time, bring a pot of water to boil and switch off the flame. Add the paneer cubes to it and close it with a lid. After a minute or two, drain the water and gently squeeze the paneer to remove the excess water. Cover it with the lid and keep it aside.
4. Heat the same pan used for cooking onion. Bring the ground mixture, butter, some water and rest of the salt needed. The mixture will thicken after few hours because of the addition of  cashews and almonds. So, make sure the gravy is not too thick while cooking.
5. While the mixture is cooking, add the nutmeg powder and kala jeera. When the fat(butter) just starts to form on top of the curry, add the whipping cream and the paneer cubes. Gently stir. Just two more ingredients to go 1. honey and 2. kasoori methi. Add both one by one to the curry and switch off the flame.
6. Serve the delicious Paneer Butter Masala with hot Naan/ Rotis.


  • I use the tomatoes with the stem for the curry, as they are pulpy and juicy enough.
  • Soak the almonds in boiling water for 5 minutes, Peel and add to the recipe, before grinding. I have used the sliced almonds that saves some time.

Read the entire recipe here

Mutton Curry (Pressure Cooker Method)

Goat(Mutton - as we call in India) Curry is the best non vegetarian side dish for idlies. We had a pack of goat meat lying in the freezer and wanted to make this curry or varuval and this time I decided to go with the curry .I have limited time in the evening to prepare the dishes. By the time I reach home, nowadays its already dark and mostly myself drained. Cooking has never taken the backseat, it just the blogging, as always :P.But, am just pushing myself to post the recipes,as they are long time due and I don't want to ignore this space :). This mutton curry is easy to put all together, yet very flavorful :)

South Indian Goat Curry / Mutton Kuzhambu Recipe


1 large onion, chopped fine or 1/4 cup shallots, roughly chopped
1 medium size tomato, finely chopped
few curry leaves
1 inch ginger crushed
a small piece of cinnamon
1 tsp. saunf
2 bay leaves
3 to 4 dry red chillies, broken
2 green chillies
1 tsp. coriander powder
1 tbsp plain yogurt(beaten)
water (as needed)
salt(as needed)
3 tbsp. Oil
To marinate
2 lb goat meat, cut into small pieces
1 1/2 tbsp ginger garlic paste
1/2 tsp. turmeric powder
1 tbsp. kuzhambu milagai thool
some salt
To grind( into a fine paste)
3 tbsp. shredded coconut
4 garlic(peeled)
1 inch ginger
1 tsp poppy seeds
2 to 3 green chillies
1 inch cinnamon
2 to 3 cloves
1 tsp saunf


1. Clean the mutton pieces with plenty of water. Drain and marinate with the ingredients given for atleast 30 minutes.
2. In a pressure pan/ cooker, add oil and once it is hot, add the dry red chillies, bay leaves, cinnamon, saunf and saute until the aroma comes out.
3. Now, add the onion and saute until the edges turn lightly brown. Add the tomato, green chillies, coriander leaves, curry leaves and ginger garlic paste. Saute until the tomato becomes mushy. Add the Mutton pieces, kuzhambu milagai thool, coriander powder. Saute until the moisture leaves out. Add enough water needed (I add just until the pieces are soaked or little more), yogurt, crushed ginger and salt.
4. Close the lid with the whistle on. Cook for 8 whistle(mostly) at medium flame. Once done, switch off the flame. Wait for the pressure to go and remove the lid. Add the ground paste the curry and cook at low medium flame for about 5 to 7 minutes. Easy, delicious Mutton Curry is ready to be served.


  • Ginger helps to reduce the smell of the goat meat
  • 3 tbsp. oil is more than enough. the fat from the meat will all top once the pressure from the cooker is released. So, do not add more oil.
  • I have used Homemade Kuzhambu Milagai Thool. It could be subsituted with red chilli powder and gram masala powder.
  • The number of whistle sound needed for the meat to cook depends on the quality of the meat. Mostly 8 is enough. While cutting the meat, one can get an idea of number of whistles needed.
  • If the meat is kept in the freezer, leave it in the refrigerator for atleast 12 hours, before cooking it.
  • This recipe is not that super spicy mutton curry one.  You can increase the spice level by adding ground black pepper while cooking the mutton.

Read the entire recipe here

Pumpkin Pulikuzhambu Recipe

Pumpkin Pulikuzhambu comes under one of those curries that taste like honey - absolutely delicious and finger licking good !. Our immediate neighbor has a wonderful vegetable garden at their backyard and the best part of it is that they share the fresh vegetables with us. Isn't that and Aren't they wonderful? They are lovely couple, very helpful . They got us a B-I-G part of the H-U-G-E pumpkin that came out  for this season and the very first dish I prepared was this Pumpkin Pulikuzhambu. The curry is very light , colorwise and that's due to the tamarind :( which isn't giving out dark extract.

 Yellow Pumpkin Pulikuzhambu Recipe / Parangikai Pulikuzhambu Recipe


1 1/2 cups yellow pumpkin, cut into cubes
1 medium size tomato
2 tbsp multi purpose powder (click here for the recipe)
1 tsp. red chilli powder
tamarind extract from a lemon sized tamarind
a small piece of jaggery, crushed
1/2 tsp. black mustard
1/8 tsp. turmeric powder
1/8 tsp. methi seeds
2 dry red chillies
big pinch of asafoetida
few curry leaves
3 tbsp Oil
Salt (as per taste)


1. In a pan, heat oil and once it is hot, add the mustard, methi seeds and dry red chillies.
2. When the mustard begins to splutter, add the onion and curry leaves. Saute at medium flames until the onion becomes translucent. Now add the tomatoes and saute until it becomes mushy.
3. Bring in the pumpkin pieces, turmeric powder and some salt. Saute for few minutes and cover the pan with the lid. When the pumpkin pieces are half cooked add the tamarind extract , salt, asafoetida and water. Cook covered at low flame. When the curry comes to a boil and when the pumpkin is soft( use a spoon and press a piece of pumpkin, it should easily get mashed), add the multipurpose powder(you can dilute it with some water , as it might form some lumps, if not stirred quickly), red chilli powder (optional), Cook for couple of minutes and just before turning off the flame add the crushed jaggery.

Read the entire recipe here

Shrimp Bottlegourd Masala Recipe

I enjoy having plain rice with some dry curry or something that is semigravy.For yesterday's lunch,Hubby asked for  Sorraikkai kuzhambu- which is his favorite. Myself and kids wanted to go with this Shrimp- Bottlegourd Masala. I love this for many reasons- 1. Shrimp, 2.tastes YUM ! 3. Easy. This is a very easy protein packed Indian recipe with very few ingredients.
Shrimp Bottlegourd Masala Recipe - எறால் சொரக்காய் கறி 

2 cups of bottlegourd, cut into small cubes
1 cup small shrimps
1 medium size onion, finely chopped
1 large size pulpy tomato, roughly chopped
few curry leaves
2 tbsp chopped coriander leaves.
1 1/2 tbsp ginger garlic paste
1/2 tsp. fennel seeds( saunf/ sombu)
2 green chillies, finely cut lengthwise
1 1/2 tbsp to 2 tbsp(or as per taste) kuzhambu milagai thool
1/4 tsp kashmiri red chilli powder(optional)
1 tbsp coriander powder
1/2 tsp jeera powder
1/4 cup water
3 tbsp. Oil
Salt(as per taste)

1. Wash, clean and dry the shrimps. In a wide pan, add oil and once it is hot, add the fennel seeds. Just when the fennel seeds start getting the golden brown shade, add the onions, curry leaves and saute at medium flame until the edges turn slightly brown.
2. Now, bring in the chopped tomatoes. Saute and when  its half cooked, add the bottle gourd, ginger garlic paste, turmeric powder, half of the salt needed. Cover and cook until its 3/4th cooked. Drizzle water as and when needed. Make sure the mixture doesn't become dry).
3. When veggie is 3/4 cooked, add the shrimps, remaining salt needed, kuzhambu milagai thool(or sambhar powder), kashmiri red chilli powder, coriander powder, jeera powder and saute just until the shrimps are cooked. Drizzle water as and when needed even when the shrimps are getting cooked. Just before switching off the flame, add the coriander leaves and give a quick stir.

  • Whole fennel seeds in the masala could be avoided. Dry roast, powder and add the equal amount.
  • Kashmiri red chilli powder is optional. I have added that for the bright red color.
  • My preference for this recipe is only tiny shrimps.
  • Do not overcook shrimps. Else, it would become hard and rubbery.
  • Lemon juice can be added to the water for cleaning the shrimps.
  • Uncooked shrimp will be somewhat pale and when it is cooked, it would gain the white color and it would be seen within 5 minutes of cooking. 

Read the entire recipe here

Thengapaal Kesari / Coconut Milk Kesari

Rava kesari- The very first sweet that I learned and the one I make quite often, as my little one loves it. Here is  one of the variations to the Rava Kesari, with one of my favorite ingredient - coconut milk. Never prepared Rava kesari with any measurements. It's all eyeball quantity and first time, I noted down all the measurements :).

1 3/4 white rava(semolina)
3 1/4 cup sugar (or more)
5 cups water
3/4 cup solidified ghee
1/2 cup thick coconut milk (used canned,unsweetened)
big pinch of ground green cardamom
yellow or any food color 
Cashew and Raisins***

1. Add the rava in a nonstick pan and fry at low flame until its hot when touched. Feel the rava and it should be hot, as soon as touched. Do not burn the rava in this frying process :).In a small pan, melt the ghee and fry the cashews(not shown clearly in the pic)in the hot ghee at low flame until they turn golden brown. Add the raisins to it and it just takes few second for the raisins to puff up. Switch off the flame and remove from the heat and reserve.
2. Meanwhile, in another pan, add the water, sugar, food color and ground cardamom. Bring it to a rolling boil. This doesn't need any syrup consistency.
3.Simmer and at this stage we need to have two hands :). Slowly add the roasted rava as well continue to stir, making sure that there are no lumps. Continue to stir for about 2 minutes at low medium flame. By that time, the rava should have got cooked.
4. Add the ghee+ cashews + raisins mixture little by little and stir until the ghee is completely absorbed.
5. Finally, add the coconut milk and stir just until combined well.
6. Serve it warm and Enjoy !!!

  • Just be nice :) and add some generous amount of cashews and raisins. It was targeted for my little one, so it was way too much generosity.
  • Use the top portion in the coconut milk can, that has the thickest cream

Read the entire recipe here

Vegan Chocolate Cake Recipe

April is National Soyfoods Month. It’s the perfect time to learn about the place for soy in a healthy diet and easy ways to incorporate it into everyday meals.  Look for many soy recipes here. Packed with protein and fiber, soyfoods are a tasty way to reduce calories, saturated fat and maintain your weight.

The Soyfoods Association of North America (SANA) provides information about the health benefits and nutritional advantages of soy. SANA offers fun recipes and convenient ways to incorporate soy into meals for everyone – from athletes to families. SANA is dedicated to spreading the word about soy, especially during National Soyfoods Month in April!

As a part of food publisher program, I received  Westsoy Soy milk, SOYJOY bars and Honey roasted soy nuts. I decided to bake a vegan chocolate cake using the soy milk. I have baked a vegan chocolate cake an year ago from a website. Had in the the bookmarks in my old computer, which is no longer working. I found a similar recipe here and made a single change by using apple cider vinegar, instead of red wine vinegar and followed the rest of the recipe to the DOT. Bakes very perfect with no hassle. I decided not to cover it with any frosting and serve it plain, as my elder one has recently started loving dark chocolate kinda cakes and it was just perfect for him.

There are so many good things to tell about the  WESTSOY Soymilk. And, I am listing it in the order that attracted me towards it.

  •   It is a NON GMO product.
  •   It is a USDA certified organic product.
  •   It doesn't need refrigeration and comes in  tetra pack with easy pour and resealable spout.

The soyjoy bars are gluten free and  could make a great on the go snack. I fell in love with the honey roasted soy nuts. These nuts are crunchy, mild sweetened and comes in portion sizes - Isn't it great for packing lunch boxes for school and offices?




List 1
2 cups all-purpose flour
3/4 cup natural cocoa powder
2 tsp baking soda
1 tsp baking powder
a pinch salt
List 2
1 3/4 cup soy milk
2 tsp apple cider vinegar
1 2/3 cups superfine sugar
2 tbsp vanilla extract
1 cup Canola oil

1. Preheat the oven to 325 degree Fahrenheit. Oil two 9 x 2 inch pans and line with parchment or wax paper. Dust lightly with cocoa powder or flour.

2.In a large bowl, add the ingredients under List 1 and sift everything together until well combined.

3. In a small bowl, whisk all the ingredients under List 2 together until well combines.

4. Now, transfer the items in small bowl to the large bowl. At low speed using a electric hand mixer beat for 45 seconds to 1 minute until the ingredients are combined and forms a silky smooth batter. A hand whisk also can do this job very well.

5. Transfer the batter to the prepared pans. Tap the bowls gently on the hard surface to remove the air bubbles in the batter.Bake in the oven for 45 to 55 minutes or just until a tooth pick inserted comes out clean. Allow it to cool and run a blunt knife on the sides of the pan and remove the cake from the pan by rolling it upside down. Remove the parchment paper/ wax paper. Dust with powdered sugar, just before serving.

Recipe Source : leitesculinaria

This sponsorship is brought to you by the Soyfoods Association of North America whom we have partnered with for this promotion.

Read the entire recipe here
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