Dry Fish Chutney/Onakkameen Chammanthi

One of the most preferred chutneys with rice gruel! I find it too tasty that cannot resist having it before serving!

Ingredients:

1. Dried fish- 1/2 cup
2. Coconut,grated- 1/2 cup
3. Dried Red chillies-3
4. Onion- 1/4, sliced
5. Salt- 1 teaspoon(Only if fish is unsalted)
6. Curry leaves- 5-6
7. Oil- to fry fishes

Method:

1. Clean with water very well, the dry fish to remove any extra salt,if unsalted clean just once.
2. Heat oil in a pan and fry the dry fishes till crispy, remove from fire and allow to cool
3. Grind together fish,coconut,onion,dried red chilly,curry leaves, salt(if unsalted fish is used) to a fine paste(add small quantity of water if required to accelerate grinding)
4. Serve with rice gruel/dosa

Enjoy the yummy yummy meen chammanthi.

Chutney chicken(Chicken in thick coconut gravy)

Well my husband named it chutney chicekn because of the coconut chutney flavour! Actually I wanted to make a dark colored tempting chicken dish, but  daydreaming  mademe forget to roast ingredients before grinding and hence resulted in this, but we simply loved it. The thick gravy made it a lovely combo with rice, guess it would be equally gud with rotis too, n may b dosas!

Ingredients:

1. Chicken -  1/4 kg
2. Onion- 1 , thinly sliced
3. Tomato- 1 small, chopped
4. Curry leaves- 8-10
5. Mustard seeds-1/2 teaspoon
6. Grated coconut- 1/2 cup
7. Coriander powder-3 teaspoon
8. Fennel seeds- a pinch
9. Cumin seeds- a pinch
10. Cardamom- 1 pod
11. Cinnamon stick- 1 inch stick
12. Dried red chillies-5
13. Turmeric powder- 1/2 teaspoon
14. Salt- 1-2 teaspoon, as required
15. Oil-1 1/2 tablespoon
16. Water

Method:

1. Grind together 1/2 the sliced onions, ingredients 6-12 together to a thick paste(use little water if required)
2. Heat oil in a pan and splutter mustard seeds.
3. Add the onions and saute till soft
4. Add the tomatoes, curry leaves and saute for a hwile
5. Add the chicken pieces,salt and turmeric ,mix well
6. Add the ground paste along with 1/2 cup water and mix well
7. Cover and cook in low flame for 10 min or till chicken is cooked.
8. Check for the salt and spice requirements.
9. Cook in high flame for another 5-6 mins till the gravy becomes thick.
10. Remove from fire and serve hot
11. Enjoy !

Enjoy chutney chciken! Happy Day!

100th post- Egg Spinach Thoran

Simple and healthy egg with spinach thoran, ppl who doesn’t love to have spinach alone, can try this one with eggs, its really tasty, when I made it for first time, even we were in doubt, but hubby was truly happy.

Ingredients:

1. Spinach- 200 gms, cleaned well and chopped very fine
2. Egg- 3
3. Onion- 1 small, thinly chopped
4. Green chillies- 2 slit
5. Grated coconut- 2 tablespoon
6. Mustard seeds- 1/2 teaspoon
7. Red chilly powder- 1 teaspoon
8. Turmeric powder- 1/2 teaspoon
9. Pepper powder- 1/4 teaspoon
10. Salt- 1-2 teaspoon
11. Oil- 1 tablespoon
12. Curry leaves- 8-10

Method:

1. Heat oil in a pan ,splutter mustard seeds
2. Add onions, green chillies, saute till soft.
3. Add curry leaves, turmeric powder,red chilly powder and saute for a min.
4. Add the cut spinach ,salt and 1/4 cup water and cook.
5. Meanwhile coarse grind the grated coconut.
6. Add the grated coconut to the cooked spinach, mix well
7. Break in the eggs and mix well, so that egg is spread all over.
8. Test for the salt requirements and add more if required.
9. Sprinkle pepper powder and remove from fire
10. Serve hot.

Enjoy the egg spinach thoran as a side dish with rice. It seriously good. Happy cooking!

Chicken Thoran

Chicken enriched with coconut serves as a good side dish with rice/Rotis. The real star here is the coconut gravy! May sound a bit weird, but we just loved this dish.

Ingredients:

1. Boneless chicken cut into small cubes- 1 cup
2. Grated coconut- 3/4 cup
3. Onion- 1 medium, very thinly sliced
4. Pepper powder- 1/2 teaspoon
5. Red chilly powder- 1 teaspoon
6. Turmeric powder- 1/2 teaspoon
7. Dried red chilly- 2
8. Chicken masala- 1/2 teaspoon
9. Salt- 1-2 teaspoon, as required
10. Mustard seeds- 1/2 teaspoon
11. Curry leaves- 8-10
12. Oil- 1 1/2 tablespoon

Method:

1. Cook the chicken with 1/2 teaspoon each of salt and pepper with 1/4 cup water, and water is absorbed completely.
2. Coarse grind coconut,chilly powder,turmeric powder,chicken masala, 5 curry leaves,keep aside
3. Heat oil in a pan,splutter mustard seeds, red chillies.
4. Add the thinly sliced onions and saute till soft.
5. Add the  curry leaves, cooked chicken and mix well.
6. Add the coarse ground coconut mixture along with salt and mix well.
7. Cover and cook in low flame for 3-5 mins, till the mix becomes thick.
8. Remove from fire,serve hot with rice or rotis.

The chicken bites along with crunchy coconut bites add more taste to the dish, Please have a try.

Spagetti with saucy chicken steaks

Tired of all the usual snacks/breakfast? Just give atry for this different dish with spaghetti and chicken

Ingredients:

1. Spagetti- as required
2. Chicken breasts- 1/4 kg, cut into 1/4 inch width strips
3. Onion- 1 large, very thinly chopped
4. Tomato- 1 large, thinly chopped
5. Capsicum- 2 large, thinly striped
6. Bay leaves- 2
7. Salt- 1 -2 teaspoon
8. Sugar- 1 teaspoon
9. Pepper powder- 1 1/2 teaspoon
10. Red Chilly powder- 1 teaspoon
11. Cornstarch- 2 teaspoon
12. Soya sauce- 2 teaspoon
13. Water- 1/2 cup
14. Oil- 2 tablespoons 

Method:

1. Marinate the chicken strips with 1 teaspoon pepper powder and 1/2 teaspoon salt and keep aside while cutting veggies.
2. Meanwhile cook the spagetti as per packet instructions and keep aside.
3. Heat oil in a pan and fry the chicken strips in medium heat till the pink colour disappears,remove and keep aside.
4. To the same pan and the very finely chopped onions and saute till soft.
5. Add the fried strips to pan, along with remaining ingredients except capsicum, cornstarch, soy sauce and water. 
6. Add capsicum, cover and cook for 10 minutes.
7. Mix cornstarch, soy sauce and water in small cup and add to the steak onion mix. Mix well,and cook in low flame for 2 mins till the sauce achieves required consistency.
8. Serve hot with spagetti, mix and eat!

Enjoy the  saucy steak with spagetti ! Happy Day!

Kappa with Onakkameen/Dry fish and Tapioca

Boiled tapioca seasoned with dry fishes enriched by coconut and onions!


Ingredients:

1. Tapioca- 3/4 kg
2. Dry fish- 3/4 cup
3. Onion-1,thinly sliced
4. Grated Coconut- 1 cup
5. Garlic- 4 pods,sliced
6. Mustard- 1/2 teaspoon
7. Red chilly powder- 2 1/2 teaspoon
8. Coriander powder-1/2 teaspoon
9. Turmeric powder- A pinch
10. Salt- 1-2 teaspoon,as required
11. Curry leaves- 10nos
12. Oil-2 tablespoon
13. Water- to boil tapioca

Method:

1. Rinse well the dry fishes to remove any excess salt(rinse just once if unsalted)
2. Boil the tapioca with a little salt and pinch of turmeric,drain and keep aside
3. Heat oil in a pan, keeping aside 1 teaspoon oil and fry the rinsed dry fishes with little turmeric (and salt if unsalted) till crispy,remove from fire.
4. Meanwhile crush with hands, onions,garlic,grated coconut ,red chilly powder,salt.
5. Add the cooked tapioca to the pan with fishes along with the crushed onion spice mix.
6. Mix thoroughly so that masala is spread all over the tapioca.
7. Heat 1 teaspoon oil in another pan and season mustard seeds and curry leaves,pour them to the tapioca.
8. Heat covered in low flame for 5 mins
9. Remove from fire,move onto serving dish.

Serve the tapioca with dried fishes hot! Give a try.

Dry Fish Curry/Onakkameen Curry

Dont know why,but I does love the dried fish and prawns curries a lot. A good combination with rice/dosa/puttu. The unique flavour of fish mixed with the coconut gravy adds extra flavour.

Ingredients:

1. Dried Fish- 1/4 kg
2. Tomato- 1, sliced
3. Onion- 1 large, thinly sliced
4. Green chillies- 2, slit
5. Garlic- 4 pods, chopped
6. Mustard seeds- 1/2 teaspoon
7. Red chilly powder- 3-4 teaspoon
8. Turmeric powder-1/2 teaspoon
9. Coconut,grated- 1 cup
10. Curry leaves- A handful
11. Tamarind paste(thick)- 3/4 teaspoon
12. Water- as required
13. Oil- 1 tablespoon

 Method:

1. Wash the dried fish well with water 2-3 times, to remove any extra salt present and drain( I used unsalted ones and hence omitted this step).
2. Heat oil in a pan and fry the dry fishes remove and keep aside(If using unsalted ones, add 1/2 teaspoon salt while frying)
3. To the same pan, add onion(Keep 1 teaspoon of onions, cubed aside), garlic and saute till soft.
4. Add the green chillies, tomatoes and saute
5. Add the red chilly powder,turmeric powder,salt,cover and cook for 5 mins.
6. Meanwhile Grind the grated coconut with little water to a very fine paste.
7. Add the ground paste along with turmeric paste to the boiling onion base,stir well.
8. Add the fried dry fishes and mix well.Add water if required 
9. Throw in the curry leaves.
10. Cook covered in low flame for 10 mins. 
11. Check for the salt requirements and add more if required. 
12. Saute the cubed onions till dark brown
13. Add them to the curry and mix well.
14. Remove from fire and move onto a serving bowl.

Serve hot with rice. Check for the spice and tamarind requirements and add more to suit your taste.

Devil Chicken

Hey,don’t get scared with the devil name! A dish which can be served as a starter as well as a side dish. I love having it with rotis/spaghetti.

Ingredients:

1. Chicken Lollipop- 4
2. Onion- 1 small, cut into very part and 1 cut into wedges
3. Tomato- 1 thinly chopped
4. Capsicum- 2 small, cut into wedges
5. Red chilly flakes- 1 teaspoon
6. Garlic- 4 pods,thinly sliced
7. Pepper powder- 1 teaspoon
8. Red chilly powder- 1 teaspoon
9. Turmeric powder- a pinch
10. Sal- 1-2 teaspoon
11. Tomato sauce- 1-2 tablespoon
12. Oil- for frying chicken

Method:

1. Clean the chicken lollipop and make small slits in them with a fork.
2. Marinate them with the red chilly powder,turmeric and little salt,keep aside for 20 mins.
3. Heat oil in a deep pan and fry the chicken pieces till golden brown,keep aside.
4. In a pan take 1 tablespoon oil(use the oil used for frying chicken) and saute thinly chopped onions.
5. When onions become soft add te garlic and curry leaves, saute well till raw smell fades away.
6. Add the chopped tomatoes and saute till they are very soft and gets mixed with onion base.
7. Add the diced onions, capsicum and saute for 1-2 minutes.
8. Add the tomato sauce,red chilly flakes, pepper powder and mix well.
9. To the above base add the fried chicken pieces,mix well so as to spread the base over chicken.
10. Check for salt and add if required
11. Remove from fire and serve!.

This is quite spicy dish, may reduce the quantities of red chilly flakes and pepper powder if you wish to. Happy Cooking!

Cashew Chicken

Another dish form the chicken family rich in cashew paste and coconut paste.

Ingredients:

1. Chicken- 1/4 kg
2. Onion-1 large, thinly sliced
3. Tomato- 1 large, thinly sliced
4. Cashew,ground to a fine paste-1 tablespoon
5. Coconut grated and ground-1/2 tablespoon
6. Red chilly powder- 2 teaspoon
7. Coriander powder- 1 teaspoon
8. Turmeric powder-1/4 teaspoon
9. Ginger garlic paste- 1 teaspoon
10. Fennel seeds,powdered- 1/2 teaspoon
11. Salt- 1-2 teaspoon, as required
12. Oil- 1 tablespoon
13. Curry leaves- 10
14. water

Method:

1. Clean and cut the chicken into medium pieces.
2. Heat oil in a pan and saute onion till soft.
3. Add the ginger garlic paste and saute till raw smell fades away.
4. Add the chicken pieces,red chilly powder,coriander powder,turmeric powder,salt and mix well. Cover and cook for 2-3 mins.
5. Add the chopped tomatoes,mix well.
6. Add 1/4 cup water,cover and cook,till till tomatoes blend well with chicken.
7. Next add the ground coconut,cashews,fennel powder and mix well.
8. Throw in the curry leaves.
9. Cook in low flame for 15- 20 mins till chicken is cooked and gravy becomes thick.
10. Check for the spice requirements,remove from fire,serve hot!

Goes well with rice/ghee rice/rotis/dosas. Enjoy another chicken delicacy!

Fried Chapathi

A very simple evening snack made of chicken and chapathis. If you have got any leftover chapathis from breakfast and doesn’t know what to do with them,go ahead, make fried chapathis!

Ingredients:

1. Chapathi- 4-5,as required
2. Boneless chicken cut into small pieces- 1 cup
3. Capsicum- 2,cut into wedges
4. Onion-1 small, cut into wedges
5. Tomato Sauce-1 tablespoon
6. Salt-1-2 teaspoon,as required
7. Turmeric powder- a pinch
8. Pepper powder- 1 teaspoon
9. Red chilly powder- 1 teaspoon
10. Oil- 3/4 tablespoon

Method:

1. Marinate the chicken pieces with pepper powder,chilly powder,turmeric powder and salt,keep aside
2. meanwhile cut the chapathis,vegetables into small wedges.
3. Heat oil in a pan, fry the chicken pieces till light brown.
4. Add the onion, capsicum and saute till soft.
5. Add the cut chapathis,salt and mix well.
6. Pour in the tomato sauce and mix well.
7. Heat in low flame for 2-3 mins,remove from fire.

Serve hot!  Serve as an evening snack. Chapathis with little bites of chicken is truly awesome!

Tapioca Biriyani/ Kappa Biriyani

A different biriyani with tapioca and chicken. Can either have it as a main dish or snack item. We love it as our Sunday evening snack,though a bit heavy.


Ingredients:

1. Tapioca- 3/4 kg
2. Chicken- 1/2 kg, boneless and cut into small pieces
3. Onion-1,thinly sliced
4. Grated Coconut- 1 cup
5. Garlic- 4 pods,sliced
6. Mustard- 1/2 teaspoon
7. Red chilly powder- 2 1/2 teaspoon
8. Coriander powder-1/2 teaspoon
9. Turmeric powder- A pinch
10. Fennel powder- 1/2 teaspoon
11. Salt- 1-2 teaspoon,as required
12. Curry leaves- 10nos
13. Oil-2 tablespoon
14. Water- to boil tapioca

Method:

1. Marinate the chicken pieces with 1 teaspoon red chilly powder,coriander powder and 1 teaspoon salt,keep aside
2. Boil the tapioca with a little salt and pinch of turmeric,drain and keep aside
3. Heat oil in a pan, keeping aside 1 teaspoon oil and fry the marinated chicken pieces,remove from fire.
4. Meanwhile crush with hands, onions,garlic,grated coconut ,red chilly powder,fennel powder,salt.
5. Add the cooked tapioca to the pan with chicken pieces along with the crushed onion spice mix.
6. Mix thoroughly so that masala is spread all over the tapioca.
7. Heat 1 teaspoon oil in another pan and season mustard seeds and curry leaves,pour them to the tapioca.
8. Heat covered in low flame for 5 mins
9. Remove from fire,move onto serving dish.

Serve the tapioca chicken biriyani hot! Serve with pickle if required, I guess there wont be a need for pickles for this mouthwatering dish!. Give a try.

Squid Roast/Koonthal Roast

Spicy,juicy squid roast prepared in traditional Kerala method. Kids would love it,as its bones free! try it out if you haven’t ever tried out any squid recipes!

Ingredients:

1. Squid- 1/4 kg
2. Tomato-1 large,thinly sliced
3. Onion-1 large,very thinly sliced
4. Green chillies- 3,slit
5. Garlic- 4 pods,thinly sliced
6. Ginger- 1 inch piece, thinly chopped
7. Curry leaves- 10
8. Red Chilly powder- 2 teaspoon
9. Pepper powder-1 teaspoon
10. Coriander powder-1 teaspoon
11. Turmeric powder-1/2 teaspoon
12. Salt- 1-2 teaspoon,as required
13. Coconut milk- 1/2 cup
14. Oil-1 tablespoon
15. Water- 1/2 cup

Method:

1. Clean the squid well, removing all those ink-jets,inks and light skins,if any .
2. Marinate with 1 teaspoon each of red chilly powder,1/4 teaspoon turmeric powder,1/2 teaspoon salt and keep aside while cutting vegetables.
3. Heat oil in a pan saute onions,ginger an garlic.
4. When they turn slight brown ,add tomatoes, green chillies, and all the remaining spice,salt and mix well
5. Cook covered for 5 mins.
6. Add the marinated squid pieces and mix well
7. Transfer all the ingredients to a pressure cooker and pressure cook with 1/2 cup water for 2-3 whistles
8. Transfer the cooked gravy to the previous pan,throw in curry leaves and coconut milk and cook them in high flame till the water content gets dried up.
9. Remove from fire when the gravy becomes thick.

Serve hot as a side dish with rice! Coconut milk is optional, can omit it if you wish it for next day.

Beef Kappa /Beef with Tapioca

A very tasty combination of kappa/tapioca and beef. A very much loved dish in southern Kerala. Have it as a snack/lunch/dinner/breakfast/or brunch! It suits all time!

Ingredients:

1. Tapioca- 1 kg,cut into small chunks
2. Beef- 1/2 kg,cut into small pieces
3. Salt- 1/2 teaspoon
4. Turmeric powder- a pinch
5. Water-1/2 cup

Marinate Beef with

1. Red chilly powder- 1tablespoon
2. Coriander powder- 1tablespoon
3. Pepper powder-1 teaspoon
4. Turmeric powder- 1/4 teaspoon
5. Salt-1-2 teaspoon

Dry roast

1. Grated coconut- 3/4 cup
2. Garlic- 4 pods,sliced
3. Coriander powder- 2 teaspoon
4. Chilly powder- 2 teaspoon
5. Turmeric powder- a pinch
6. Salt-1/2 teaspoon
7. Onion-1/2large,thinly sliced
8. Curry leaves- 10

Method:

1. Marinate the cleaned beef with the marinating ingredients for 20-30 mins.
2. Cook the tapioca pieces with 1/2 teaspoon salt and turmeric,and keep aside.
3. Pressure cook the beef in the same water remaining(if any or add more water)
4. Meanwhile dry roast the ingredients and grind them to a very smooth paste with minimum water.
5. Take the cooked beef,tapioca in a wide pan,mix well
6. Add the ground paste and stir well. 
7. Cook on very low flame for 5 mins ,assuring the ground paste is spread all over the beef and tapioca.
8. Remove from fire,move to a serving dish and serve hot!

Take care not to overcook the tapioca,but if you love it that way, proceed! Adjust the salt and spice requirements according to desire. Enjoy the delicacy of beef with tapioca!

Chicken broccoli

Another simple chicken dish combined with broccoli! Chicken stripes combining with broccoli giving them a nice flavour

Ingredients:

1. Chicken,Boneless- 1/4 kg, cut into strips
2. Onion- 1 small, thinly sliced
3. Broccoli- 1 floret, thinly sliced
4. Dried red chillies- 3
5. Salt- 1-2 teaspoon
6. Pepper- 2 teaspoon
7. Turmeric powder- a pinch
8. Curry leaves-5-10
9. Water- 1/2 cup
10. Oil- 1 tablespoon

Method:

1. Marinate the chicken pieces with turmeric powder and 1 teaspoon each of salt and pepper.
2. Meanwhile cut the vegetables.
3. Crush with hands the red chillies and onions.
4. Heat oil in a pan and saute onion,red chillies
5. When they turn soft, add the chicken pieces and saute till they turn slight brown on all sides.
6. Add the sliced broccoli and and the remaning spices,curryleaves and saute.
7. Add water,cover and cook in low flame for 5-10 mins.
8. Cook in high heat till the water is lost and the masala becomes thick.
9. Serve hot!

Serve as a side dish with rice or chapathis! 

Meen Thoran

Very very simple meen thoran, I guess more than adults,kids would love it cos of the absence of bones!

Ingredients:

1. Fish,salmon preferred- 6 pieces
2. Onion- 1 small, thinly chopped
3. Green chillies- 2,thinly sliced
4. Ginger garlic paste- 2 teaspoon
5. Red chilly powder- 1 teaspoon
6. Pepper powder- 1 teaspoon
7. Turmeric powder- 1/2 teaspoon
8. Salt-1 1/2 teaspoon
9. Curry leaves- 10
10. Oil- for frying fish

Method:

1. Marinate the fish with turmeric powder and 1 teaspoon each of ginger garlic paste,red chilly powder,pepper powder,saly and keep aside for 10-15 mins
2. Heat oil in a pan and shalow fry the fishes on both sides and keep aside
3. Remove the bones from fishes and tear them into small pieces
4. To the same pan add the chopped onions,salt and saute.
5. Add the ginger garlic paste and saute till raw smell fades away.
6. Throw in the green chillies,curry leaves and saute for a while.
7. Add the fish pieces and mix well
8. Saute for 2 mins.
9. Serve hot

Serve with rice as a side dish! well, fish fry is something very common,so just give a small change!

Chicken Capsicum Masala

I love capsicum a lot! Just gave a try of capsicum with ever favourite chicken, a very spicy and tickling side dish.

Ingredients:

1. Chicken- 1/4 kg,cut into small pieces
2. Capsicum- 2, thinly sliced
3. Onion-1 large,thinly sliced
4. Garlic- 3 pods,sliced
5. Ginger-1/2 inch,thinly chopped
6. Lemon Juice- 2 teaspoon
7. Red chilly powder-1 1/2 teaspoon
8. Turmeric powder-1/4 teaspoon
9. Salt- 1-2 teaspoon,as required
10. Chilly sauce- 2 teaspoon
11. Soya sauce-1 teaspoon
12. Oil- 1 1/2 tablespoon
13. Water- 1/2 cup

Method:

1. Marinate the chicken pieces with 1 teaspoon red chilly powder,1/2 teaspoon salt, turmeric powder and keep aside
2. Heat oil in a pan, saute onion,capsicum till soft.
3. Add the sliced garlic,ginger and saute till raw smell fades away.
4. Add the marinated chicken pieces and stir till they turn brown on all sides.
5. Add the sauces along with all other spice, salt and lemon juice, stir well.
6. Cover and cook in low flame for 2 mins.
7. Add water,cover and cook in low flame for 5-10 minutes till the gravy becomes dry.
8. Serve hot with rice/Chapathis.

Enjoy chicken masala with a flavour of capsicum! Add more chilly sauce if you would love it to be more spicy!

Beef Roast Kerala Style

Very much nadan Kerala Beef Roast. Best combination with kappa(tapioca), chapathis as well as rice.

Ingredients:

1. Beef- 1/4 kg,cut into small pieces
2. Onion- 1 1/2large,thinly sliced
3. Green chillies- 3 slit
4. Garlic- 4 pods, sliced
5. Ginger- 1 inch piece,thinly chopped
6. Coconut,sliced(Thenga Kothu)- 1/2 cup
7. Cinnamon- 1 inch piece
8. Cloves-2 pods
9. Lemon juice- 1 teaspoon
10. Turmeric powder-1/2 teaspoon
11. Pepper powder-2 teaspoon
12. Red chilly powder- 2 teaspoon
13. Coriander powder-2 teaspoon
14. Cumin seeds- a pinch
15. Dried red chilly flakes-1 teaspoon
16. Salt- 1-2 teaspoon, as required,more may be required
17. Oil- 1 tablespoon
18. Curry leaves- A handful
19. Water

Method:

1. Pressure cook the cut beef pieces with 1/4 teaspoon turmeric powder,1 teaspoon each of red chilly powder and coriander powder ,keep aside
2. Meanwhile powder together the remaining chilly powder,turmeric powder,coriander powder,pepper powder,cumin seeds, cinnamon and cloves till smooth.
3. Heat oil in a pan, saute the sliced coconut till light brown.
4. Add onion, ginger,garlic and saute well till soft.
5. To this add the powdered ingredients and mix well.
6. Add lime juice,green chillies,cover and cook for 2 mins.
7. To the above gravy add the pressure cooked beef, throw in the curry leaves, mix well.
8. Cover and cook in low flame till all the water content gets dried up.
9. Sprinkle the red chilly flakes and mix up.
10. Test for the spice requirements and add more pepper or salt if required
    

Well now just try it out and enjoy the flavour! Serve hot with rice/rotis.Garnish with some fresh onion slices!

Broccoli Egg Fry

A healthy side dish that goes well with rice and chapathi.Crispy broccoli florets with a flavour of egg... hmmm... try it!

Ingredients:

1. Broccoli- 1,cut into small florets.
2. Egg- 3
3. Onion- 1/2 onion, thinly sliced
4. Green chillies- 2,slit
5. Pepper powder-1 teaspoon
6. Turmeric powder- a pinch
7. Salt-1 teaspoon
8. Mustard seeds- 1/2 teaspoon
9. Curry leaves-10
10. Oil-1 tablespoon

Method:

1. Clean and cut the broccoli into small florets, thinly slice the stem part.
2. Heat oil in a pan and splutter mustard seeds
3. Add the onions, and saute till soft
4. Add the cut broccoli florets,green chilies, sate till broccoli turns crisp.
5. Add the turmeric powder,salt,pepper powder and mix well.
6. Throw in curry leaves
7. Cover and cook for 5-10 minutes in low flame.
8. Break the eggs into the pan and stir well,so that broccoli gets mixed with egg.
9. Remove from fire and serve hot

Healthy veg-nonveg dish ready to be served with rice/rotis. Well try for urself and enjoy the new flavour.

Egg Fried Pasta

Very simple egg fried pasta. Made in a similar way of fried rice, rice being substituted with pasta! Have a try and love it.

Ingredients:

1. Macaroni- 2 Cup
2. Onion- 1/4 cut into slices
3. Vegetables cut into small cubes-1 1/2 cups(carrot,cabbage,beans)
4. Tomato sauce-3 teaspoon
5. Chilli sauce-2 teaspoon
6. Soy sauce-1 teaspoon
7. Ginger-garlic paste- 1teaspoon
8. Salt-as required
9. Pepper powder- as required
10. Egg- 2
11. Oil-for frying
12. Water-To boil macaroni

Method:

1. Cook the macaroni with enough water,little salt and boil as per packet instructions,drain and keep aside.
2. Heat oil in a pan and saute onions. 
3. Add ginger garlic paste and saute till raw smell fades away.
4. Add the chopped vegetables and saute till soft.
5. Add the salt,pepper powder along with all the sauces and mix well. 
6. Break the eggs into the pan, mix and stir well.
7. Add the cooked macaroni to the above mixture and mix well.
8. Add more pepper powder if required.
9. Serve hot!

Simple egg fried pasta is ready! An easy breakfast for lazy Sunday mornings!

Puttu Chicken

Puttu chicken/chicken puttu is a variation from the normal puttu. Along with coconut layering, chicken masala is also layered. Try it and enjoy!

Ingredients:

1. Chicken- 1/4 kg, boneless and cut into very small pieces
2. Tomato- 1 small, thinly cut
3. Onion- 1 medium, thinly sliced
4. Green chillies- 2,slit
5. Curry leaves- 8-10
6. Red chilly powder- 1 1/2 teaspoon
7. Pepper powder- 1 1/2teaspoon
8. Coriander powder- 2 teaspoon
9. Turmeric powder- 1/2 teaspoon
10. Salt- 1-2 teaspoon as required
11. Rice flour/Puttu podi- as required
12. Grated coconut- as required
13. Water- 1 cup
14. Oil- 1 tablespoon

Method:

1. Clean the chicken pieces and marinate them with 1/2 teaspoon each of red chilly powder,pepper powder,salt, 1/4 teaspoon turmeric powder and keep aside.
2. Heat oil in a pan and saute the onions till soft.
3. Add the tomatoes, green chillies, saute till they blend well with onions. 
4. Add the marinated chicken pieces along with remaining spices,salt and saute well. Add 1/2 cup water,curry leaves, cover and cook till chicken is cooked and the gravy is thick and almost dry(Dont make them too dry)
5. Mean while, make the puttu mix by adding little water to the flour just to wet it.
6. In a puttu maker add coconut, followed by chicken mix,puttu podi,again coconut,chicken mix,puttupodi. 
7. Repeat the same with the remaining, steam and cook.
8. Serve hot.

A simple variation to the normal puttu will be loved and like by all. Have a try!