Sunday, November 9, 2014

Kidney Beans in Tomato Sauce Curry

Kidney Beans - 1 cup
Tomato - 2
Onion - 1, chopped 
Ginger - 1" piece
Garlic - 4 cloves
Curry Leaves - 1 sprig
Coriander Powder - 1 Tbsp
Chili Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/4 tsp
Salt - Enough
Coconut Oil - 2 tsp

  1. Soak kidney beans overnight and pressure cook the beans and set aside
  2. Boil tomatoes and puree it along with ginger and garlic
  3. In a pan heat coconut oil and splutter mustard and cumin seeds
  4. Add onion, curry leaves, and salt and saute for few minutes
  5. Add coriander, turmeric, and chili powder to the pan and mix well
  6. Add tomato puree to the pan, mix well and let it simmer
  7. Add cooked kidney beans, mix everything well. Check for salt and add more water if needed
  8. Simmer for about 5 minutes and switch off the flame
Serve with rice or chapati

Saturday, November 1, 2014

Boneless Chili Chicken

Ingredients to Marinate:
Chicken Tenderloin - 1 lb
Chicken Thighs - 2 lbs
Ginger-Garlic Paste - 2 tsp
Black Pepper Powder - 1 tsp
Salt - 1/4 tsp
Corn Flour - 2 tsp
Egg - 1
Oil - to shallow fry

Ingredients for Sauce:
Red Onion - 2 , chopped
Garlic - 4 cloves, chopped
Green Chili - 4, sliced 
Green Bell Pepper - 1, chopped
Soy Sauce - 1.5 tsp
Tomato Chili Sauce - 2 Tbsp

  1. Cut chicken into bite size pieces and add ginger-garlic paste, pepper powder, salt, corn flour, beaten egg and mix well.
  2. Set it aside for 20 minutes.
  3. Heat oil in a pan and fry chicken in batches, 3 minutes per side on medium heat
  4. Preheat oven to 425 degree F and bake chicken for 10 minutes
  5. In the same pan used to fry chicken, add more oil if needed and saute chopped onion for 3 minutes on medium high heat.
  6. Add garlic and green chili to the pan and saute for another 2 minutes.
  7. Add bell pepper to the pan and saute in low heat and add soy sauce and tomato chili sauce, mix well and cook for another 5 minutes.
  8. Add the baked chicken pieces and mix well.
Serve hot with fried rice or chapathi. Enjoy!!!!

Tuesday, September 3, 2013

Kerala Egg Roast

Hard boiled eggs: 6
Tomato: 1, diced
Onion: 2 big, thinly sliced
Garlic: 6 cloves, thinly sliced
Curry leaves: 1-2 sprigs
Coriander Powder: 1.5 Tbsp
Chili Powder: 2 tsp
Turmeric Powder: 1/4 tsp
Black Pepper Powder: 1/4 tsp
Fennel Powder: 1.5 tsp
Salt: To taste
Water: 1/3 cup
Oil: 1 Tbsp

  • Heat oil in a pan and add onion, garlic, and curry leaves and cook in medium heat for about 10 minutes
  • Add salt and all the powders, mix well and cook for about 5-10 minutes
  • Add diced tomatoes along with water and cook till tomato is soft
  • Add hard boiled eggs and serve with appam

Sunday, February 10, 2013

Lamb Roast

Lamb: 3 lbs, cut into small pieces
Onion: 4, thinly sliced
Curry Leaves: 2 sprigs
Tomato: 1 big, chopped
Ginger-Garlic Paste: 2 tsp
Garam Masala Powder: 2 tsp
Turmeric Powder: 1/2 tsp
Chili Powder: 1 Tbsp
Coriander Powder: 3 Tbsp
Fennel Powder: 1 Tbsp
Green Chili: 2, thinly sliced
Cilantro Leaves: 1 cup, chopped
Salt: enough
Coconut Oil: 2 tsp
Canola Oil: 2 tsp

In a deep pan heat coconut and canola oil and add onion, green chili, and curry leaves along with some salt
When onion turns light brown add ginger-garlic paste and let it cook for 1 minute
Add garam masala, turmeric powder, chili powder, coriander powder, fennel powder and cook till the raw smell goes away (about 3-4 minutes)
Add tomatoes to this, mix well, and let it cook till they turn soft
Add lamb pieces to this along with chopped cilantro leaves. Mix well
Cook it covered for 20 minutes in medium heat
After 20 minutes open the cover and cook in high heat for about 7-8 minutes stirring often
Transfer to a serving dish, sprinkle with chopped onion or cilantro and serve hot with rice or chapathi

Saturday, December 1, 2012

Spinach Dal Curry

Chana Dal: 1 cup
Garlic: 2 cloves
Turmeric Powder: 1/4 tsp
Spinach: 2 cups, chopped
Onion: 1 small, thinly sliced
Mustard Seeds: 1/4 tsp
Dry Red Chili: 2, broken
Salt: To taste
Oil: 2 tsp
Ghee: 1 tsp

Ingredients for Coconut Paste:
Coconut: 5 Tbsp, shredded
Green Chili: 2
Cumin Seeds: 1/4 tsp


In a blender blend all the ingredients under coconut paste with very little water and set aside
In a pressure cooker cook chana dal with garlic and turmeric powder (I waited for 7 whistles before I switched off the flame)
In a pan heat oil and splutter mustard seeds
Add onion, salt, and red chili to the pan and saute till onion turns light golden brown
Add  chopped spinach to the pan and let it cook for about 3 minutes, uncovered
Open the pressure cooker carefully (after all the pressure has been released) and pour the chana dal along with water left in the pressure cooker to the pan. Cover the pan and let it cook along with spinach for about 5 minutes
When it starts to boil add the coconut paste, mix well, check for salt, and add 1 tsp ghee. Let is stand covered for about 3-4 minutes before transferring to a serving dish.

I loveeeeeeeeeeeeeeee this dish with white rice and some fried fish!! Hope you all will try this dish :)

Saturday, November 3, 2012

Carrot Thoran

Carrot: 2 cups, grated
Coconut: 3 Tbsp, shredded
Green Chili: 2, sliced
Onion: 1 medium, diced
Turmeric Powder: 2-3 pinches
Mustard Seeds: 1/4 tsp
Curry Leaves: 1 sprig
Salt : According to taste
Oil: 2 tsp

  • In a pan heat oil and splutter mustard seeds
  • To this add onion, green chili, curry leaves, salt, and turmeric powder
    When onion turn light brown add carrot, mix well, and check for salt
  • Cook in uncovered in medium heat for about 10 minutes
  • Now add shredded coconut and cook for another 5-6 minutes

Transfer to a serving dish and having with rice!!

Saturday, October 13, 2012

Chili Chicken


To Marinate:
Chicken breast, boneless: 2 lbs, cut into small pieces
Turmeric Powder: ¼ tsp
Black Pepper Powder: 1.5 tsp
Chili Powder: 1 tsp
Salt: ½ tsp
Corn Starch: 1.5 tsp
Egg: 1
Rest of the Ingredients:

Red Onion: 2 big, cut into chunks
Bell Pepper: 1 big, cut into chunks
Garlic: 8 cloves, thinly sliced
Ginger: 4” piece, minced
Spring Onion: 2 stalks, cut into small pieces
Green chili: 3, thinly cut
Tomato Ketchup: 5 Tbsp
Soy Sauce: 1.5 Tbsp
Oil: 5 Tbsp
  • Cut chicken into small pieces and marinate with the ingredients mentioned under “To Marinate” for 1-2 hours
  • In a pan heat the oil and shallow fry marinated chicken pieces in 2-3 batches and drain to a paper towel
  • Once the chicken pieces are shallow fried in the same pan add garlic and ginger (Add more oil if needed) and sauté for about 1-2 minutes in medium heat
  • To this add onion, sauté for 3 minutes and add bell pepper and green chilis and sauté for another 3 minutes
  • Add spring onion, ketchup, and soy sauce to the pan, mix well, and let it stay on the heat about a minute or two
  • Add fried chicken pieces to the pan, mix well and let it stay on the heat for 5 minutes without covering the pan.

Serve with fried rice, chapatti, naan or even as an appetizer!!
This dish always taste good when you serve it the next day. Enjoy!!