Monday, July 22, 2013

Shrimp Biryani


1 lb Shrimp cleaned
1 cup Basmati Rice
1 no chopped Onion
 Ginger  a small Piece 
2 cloves  Garlic
4 Green Chillies
2/3 cup Grated Coconut
2 tsp Garam Masala pwd
2 tsp yoghurt
1 tbsp Lime Juice
1 tbsp Cashewnuts
2 Bay Leaves 
2 nos cardamon
2 nos cloves
cinnamon stick a small piece
1/4 cup Ghee or butter
 Salt  to taste


  • Soak the rice in cold water for 30 minutes.
  • Make a fine paste of green chilies, garam masala, ginger, garlic, cashew nuts & coconut.
  • In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown.
  • Add the paste to the onions and cook it for about 5 minutes.
  • Add the shrimps and 1/2 tsp salt. Mix well so that all the shrimps are coated nicely with the cooked masala and cook on a low flame for 5 minutes Remove from heat and set aside.
  • In a separate pan heat 2 tablespoons of butter or ghee and fry the bay leaves and add the remaining onions and fry until the onions are golden brown.
  • Add the rice and stir fry for about 10 minutes.then add  1/2 tsp salt and 2 cup of water.
  • Add lime juice and yoghurt mix it well 
  • Put the lid on the pan  until the rice is almost done on a low flame.
  • In a serving bowl mix the shrimps and rice together.
  • Cover the bowl tightly. keep dosa thava in the flame and keep the bowl in top for 10 mins

Tuesday, July 16, 2013

South Indian Fish fry


Fish cleaned -250 gms
chilli powder - 3 tsp

turmeric powder-1/2 tsp
salt- as required

To grind
Pepper corn- 2 tsp
fennel seeds-1tsp
cumin seeds-1tsp
curry leaves a spring
garlic -optional if you like 2 cloves


clean the fish
mix all the spices and the grind masala with little oil
marinate the fish in spices and keep aside for 30 mins
heat oil in a pan and add the marinated fish and cook them in medium heat
cook  till it gets crispy on both side

Friday, July 12, 2013

Prawan Pepper fry


Prawns de veined -250 gms
onions                   - 100 gms
green chillies          - 4 nos
curry leaves           1 spring
ginger garlic paste  2 tsp
chilli powder           1 tsp
salt to taste
black pepper pwd   2 tsp
oil  as required 

For the Prawn marination:

Red chilli powder – 1/4 tsp
Cumin powder – 1/4 tsp
Coriander powder – 1/4 tsp
Turmeric – a pinch
Garlic – 1 clove, minced
Salt to taste


I let the prawns marinate for an hour
Heat oil in a fry pan set to medium heat. When the oil is hot, add the mustard seeds seeds & sauté them.  then add the chopped green chilli’s & fry them for a minute,
Now add the chopped onions and sauté them till they turn light brown. Add a pinch of turmeric to the onions. Add some salt ,then add the ginger garlic paste
Add the  curry leaves to the onions & fry them. Also add the freshly crushed pepper corns and fry them.
Now add the marinated prawns & mix them well..
Lower the heat, cover for 5 minutes & let the prawns cook, but open the lid from time to time & toss them around. Check salt & adjust. Let them fry on low heat till the prawns are tender.

Sunday, July 7, 2013

Sweet Potato Kara Kozhambu

  • onion  – 1 no
  • Tomatoes – 2
  • Sweet Potato -200 gms
  • Ginger Garlic paste – 2 tbsp
  • Green chilies – 3
  •  oil – 4 tbsp
  • Cumin seeds -  1tsp
  • Curry leaves – a small bunch or 10 to 15 leaves
  • Red chili powder – 1 tsp
  • Garam masala – 1/2 tsp
  •   cumin powder – 2 tbsp
  • Coriander powder – 1 tsp
  • Shredded coconut – 1/4 cup
  • Fennel seeds – 1 tsp
  • Poppy seeds – 1 tbsp
  • Tamarind water -  2 cups
Method of Preparation:
  1. Peel Sweet Potato ,boil in salted water until its half cooked strain and cool it
  2. Chop onion and tomato
  3. Heat 2 tbsp of oil in a deep bottomed thick pan.
  4. Add cumin seeds, curry leaves, onions and slit green chilies. Fry till onions are translucent.
  5. Add ginger garlic paste and fry for a couple of minutes and then add chopped tomatoes.
  6. Keep frying till tomatoes are cooked and mashed.
  7. Add red chili powder, cumin powder, garam masala and salt.
  8. Mix well, add 1 to 1 1/2 cups of water and let it come to a boil and leave it for 5 minutes.
  9. Make a paste by grinding coconut, fennel seeds, poppy seeds and coriander powder in a mixer grinder by adding a little water.
  10. In another cup of hot water add a small lemon size of tamarind, let it sit for sometime and extract the juice.
  11. Add this juice to the boiling mixture in the pan and let everything cook and become a thick gravy.
  12. Now add the ground paste and boiled potato let it cook for 5 to 8 minutes at medium heat.
  13. Finally add the remaining 2 tbsp of oil and leave it for a minute and turn off the stove.
  14. Kara Kuzhambu is ready.