Jun 7, 2011

Mackerel (Ayila) Fry

This is a simple recipe. We like our fish fry really spicy(the color says it all :)). The spice levels can be adjusted based on taste preference.
The required ingredients for this recipe are:

Chilli pd., Pepper pd.(freshly crushed), Turmeric pd., Salt, Lemon juice

Mix all the above well to make a paste. Smear the fish pieces with the masala paste and keep aside for atleast an hour.

Shallow fry till the fish is crisp and brown on both sides. Can be enjoyed with steamed rice and dal. Surely a comfort food for all fish lovers!

May 31, 2011

Ayila Kurumulaku Curry (Mackerel or Bangda Pepper Curry)

This is a very spicy and flavorful curry. It tastes great if made with king fish, pomfret or shrimp as well. Tomato and garlic enhances flavor but I did not add either of them as I didn't have any in my fridge!


Ayila/ Mackerel - 3
Onion - 1
Tamarind paste - 1 heaped tsp
Ginger (crushed) - 1" piece
Salt - as per taste
Curry leaves - 3 sprigs
Chilli pd. (optional) - 1 tsp
Turmeric pd. - 1/2 tsp
Coconut oil - 2 tblsp

Roast & Powder the following:

Pepper - 1 tblsp
Jeera - 3/4th tsp
Methi (uluva) seeds - 1/2 tsp
Mustard - 1/4 tsp


1. Clean and cut fish. Chop onion.

2. Once the pepper, jeera, methi and mustard have been roasted and powdered, add little water to it and make a paste.

3. In a claypot add fish pieces, chopped onion, tamarind paste (or pulp from a lime size ball of tamarind), salt, crushed ginger, chilli powder, turmeric powder, 1 sprig curry leaves and bring to a boil or till the fish is cooked. The fish pieces have to be immersed in water, so if required add some more water.

4. Add the pepper paste. Stir gently and cover cook for 2 minutes. Check spice level and salt. Add coconut milk and gently stir. Once the curry cools it tends to get thick, so adjust the consistency by adding more water.

5. Boil on medium to low flame for 2 to 3 minutes. Add the remaining curry leaves and drizzle coconut oil. Cover the claypot.

May 17, 2011

Avil (poha/ flattened rice) Upma

This is one of the easiest recipes for breakfast. A generous amount of coconut oil and grated coconut goes into this dish. Everytime I make this, it brings back lot of fond memories of my childhood days :)


1. Avil (thick)- 2 cups
2. Onion - 1 (finely chopped)
3. Curry leaves - 1 sprig
4. Grated coconut - 1/2 cup
5. Ginger - 1" piece (minced)
6. Green chilli - 2 (slit)
7. Dry red chilli - 1
8. Split urad dal - 1 tsp
9. Mustard seeds - 3/4th tsp
10. Salt - as per taste
11. Oil - 6 tblsp


1. Gently wash and drain the avil. I soak it for 2 to 3 minutes before draining.

2. Heat oil in a kadai. Add mustard seeds. Once they start spluttering add urad dal and broken dry red chilli. Wait till the dal turns golden brown.

3. Add the minced ginger, green chillis, curry leaves and onion. Saute till the onion turns soft. Add the drained avil and salt. If it seems too dry, sprinkle some water and cover cook for a minute. Mix well and add grated coconut.

4. Enjoy it hot with sugar, banana and a hot cup of tea!

May 13, 2011

Chicken Potato Curry - with a hint of Sambal Oelek


1. Chicken thighs - 4
2. Onion - 1 large sliced
3. Tomato Paste - 1 tsp
4. Potato (big) - 1 cubed
5. Fresh ginger garlic paste - 3/4th tblsp
6. Sambal Oelek (spicy chilli paste) - 1 tsp
7. Coriander Pd - 1 heaped tblsp
8. Chilli Pd - 1 tsp
9. Jeera Pd - 1/4 tsp
10. Garam Masala Pd - 1 tsp
11. Salt - as reqd
12. Oil + Ghee - 4 to 5 tblsp
13. Cilantro - for garnish


1. Cut the chicken and marinate with little ginger garlic paste, chilli pd and salt (can be done the previous night).

2. Heat oil and ghee in a pressure cooker. Saute the sliced onion till soft. Add ginger garlic paste.

3. Add all the masala powders, after setting the burner to low. Give a quick mix and add the tomato paste, potato cubes, salt and sambal paste. Mix well.

4. After 2 to 3 minutes raise the heat to medium and add the marinated chicken pieces. Combine everything and pour 1 cup of warm/ hot water. Mix well and pressure cook - 2 whistles.

5. Finally, add chopped cilantro. Serve hot with steamed basmati rice or rotis!

May 10, 2011

Berry Delicious - Strawberry Smoothie

Perfect way to beat a hot day!!


1. Strawberries - 6 to 8 large
2. Vanilla Ice-cream - 2 big scoops
3. Milk (whole or 2 percent) - 1 cup
4. Ice cubes - a few


1. Blend strawberries, ice cubes and milk.

2. Add the ice cream and whip for not more than 3 seconds, so the smoothie retains a thick consistency.

Just like any other recipe, there are so many ways to make a smootie! To make the above kid friendly, can add a variety of fruits.
For those who are watching their diet, stick to low fat milk and instead of ice cream add yogurt.

May 5, 2011

Easy Breezy Tomato Rice


1. Rice – 2 cups
2. Tomato – 3
3. Onion – 1
4. Ginger Garlic paste – ½ tsp
5. Cilantro – a handful
6. Mint Leaves – 2 sprigs
7. Chilli Pd – 1 tsp
8. Turmeric Pd – ¼ tsp
9. Garam Masala Pd – ½ tsp
10. Chilli garlic sauce – 1 tblsp
11. Salt – as reqd
12. Oil or Ghee – 3 to 4 tblsp
13. Water – 4.5 cups


1. Finely chop onion and tomatoes. Rough chop cilantro and mint leaves. Wash and soak rice.

2. In a pressure cooker heat oil/ ghee. Add the onion and sauté till soft. Once soft, add GG paste.

3. Add chilli pd, turmeric pd and garam masala along with mint, cilantro and chopped tomatoes. Mix well.

4. Now in goes the rice and chilli garlic sauce. Sauté this for 2 to 3 minutes. Add salt and water.

5. Pressure cook for 2 whistles. Enjoy hot with pappad and plain yogurt!

May 4, 2011

Milk Chocolate Brownies

Everytime I make this, I miss my darling nephew. This one is for you baby...

How I made the brownies:
Dunk the entire box of brownie mix (I used Pillsbury) into a large mixing bowl. Add the required amount of oil, water and eggs. For the gooey effect, I threw in 2 tblsp of chocolate chips!! Follow the baking instructions from the box.

Once cool (which requires LOT of patience:)), serve with scoops of your favorite ice cream.

Apr 7, 2011

Mango Pie


1. Mango Pulp (alphonso) - 1 can

2. Cream Cheese (room temp) - 8 oz

3. Coolwhip - 8 oz container

4. Sugar - 1/2 cup

5. Gelatin - 3 pkts

6. Pie Crust - 1

7. Warm Water - 1/2 cup


1. Dissolve gelatin in warm water.

2. In a large mixing bowl pour the mango pulp, add softened cream cheese and coolwhip. Mix.

3. Add in the sugar and gelatin mixture. Mix well with a spatula or for better texture use hand blender.

4. Pour the above into the pie crust. Refrigerate for 4 hours.

5. Serve with a scoop of ice cream or whipped cream. Enjoy!! :)

Nov 1, 2008

Shrimp in spicy coconut sauce

This dish was made within a few minutes time. Result of a sudden craving for shrimp :). I was in no mood to go through any typical recipe, so made it my own way. Well, I don't mean to brag but the end product was totally YUMMMMMM. So, here goes:

  • Clean and devein shrimp.

  • Make a paste using salt, chilli pd., turmeric pd., ginger garlic paste (very little), powder pd. and a few curry leaves. Add shrimp and marinate for a few minutes. (this is optional, depending on how hungry you are! ;))

  • In a food processor, blend (coarse) the following: few shallots, ginger, green chillis, curry leaves, a pinch jeera and 2 tblsps grated coconut.
    Heat oil in a pan (coconut oil adds to taste). Add mustard and then the coconut mixture. Saute till the raw smell is gone and add the shrimp. Saute for 3 minutes on low flame. Move it aside.
  • Either in the same pan or fresh one, pour a little oil and saute sliced shallots. When they turn soft pour about 1/2 cup coconut milk (thick). When it starts bubbling add the shrimp and bring to a boil for not more than 3 to 4 minutes. Do not keep it for too long as the shrimp might turn hard (depending on the size of the shrimp cooking time may vary). Adjust the consistency.

  • Enjoy with a steaming plate of white rice :).

Mar 4, 2008


  1. Black channa/ kadala - 2 handfuls
  2. Onion - 1 sliced
  3. Ginger 1" piece - chopped fine
  4. Green chillis (slit) - 3
  5. Curry leaves - a few
  6. Coriander powder - 1 tbslp
  7. Turmeric powder - 1/4 tsp
  8. Salt - to taste
  9. Fennel seeds - 1/2 tsp (lightly crushed)
  10. Meat masala/ chicken masala - 1 tsp (optional)
  11. Oil - 3 to 4 tblsp
  12. Mustard - 1/2 tsp
  13. Coconut milk - 1 cup

Soak black channa overnight. Pressure cook with a pinch of salt.

Heat oil and add mustard. When it crackles add onion, green chillis, ginger and curry leaves. Saute till the onion turns soft.

Add crushed fennel seeds, coriander pd., turmeric pd., and saute for a minute. At this point if desired, add the meat masala. Pour the cooked channa alongwith the water used for cooking the same. Add salt and bring to a boil.

Pour the coconut milk and adjust the consistency. Boil for a minute or two. Remove from stove and garnish with some curry leaves.

Feb 26, 2008

Minty Dal & Cabbage Thoran

Same question every morning...what do I cook today? Well, I wanted to cook something fast. Problem: I wanted a quick but a different recipe. Nothing can be faster than making dal and then I opened the fridge and was so glad to see fresh mint leaves. So, I put a few ingredients together and came with something new. The end result was definitely good. So here's how I made it...


1. Tur dal - 1 cup
2. Mint leaves - 10
3. Green chillis -2
4. Curry leaves - a few
5. Garlic clove - 1 (small)
For seasoning:
1. Oil/ Ghee - 2 tblsp
2. Mustard - 1/2 tsp
3. Jeera - 1/2 tsp
4. Hing - a pinch
5. Turmeric powder - 1/4 tsp
  • Make a paste out of mint leaves and green chilli. Set aside.
  • Pressure cook dal with a pinch of turmeric powder and a few drops of oil/ ghee.
  • In a kadai or pan heat the oil. Add mustard, jeera, hing, curry leaves and turmeric powder. Pour the cooked dal and mint paste. Add salt. If required add some water to adjust the consistency. Mix well and boil for 3 to 4 minutes.
  • Serve hot with rice and pickle.


  1. Shredded cabbage - 1/2
  2. Onion - diced
  3. Mustard - 1/2 tsp
  4. Jeera - 1/2 tsp
  5. Turmeric powder - 1/4 tsp
  6. Curry leaves - a few
  7. Oil - 4 tblsp
  8. Salt - as reqd
  9. Grated coconut - 1 tblsp

Heat oil in a kadai. Add mustard seeds, jeera, curry leaves. When it splutters add the diced onion, shredded cabbage, salt and turmeric powder. Saute for 4 minutes on medium high, as cabbage cooks fast or else it turns mushy. Add the grated coconut and mix well. Remove into a serving dish.

Feb 19, 2008

Brinjal Rice


  1. Rice - 2 cups
  2. Brinjals (small) - 8
  3. Onion - 1
  4. Capsicum (optional) - 1/2 cup
  5. Mustard - 1 tsp
  6. Jeera - a pinch
  7. Turmeric powder - 1/4 tsp
  8. Hing - a pinch
  9. Curry leaves - 1 sprig
  10. Coriander leaves chopped- a handful
  11. Grated Coconut - 3 tblsp
  12. Salt - as per taste
  13. Ghee/ oil - 4 to 5 tblsp

Dry roast & powder:

  1. Coriander seeds - 1 tblsp
  2. Urad dal - 1 tblsp
  3. Dry Red chillis - 4
  4. Cumin - 1 1/2 tsp
  5. Methi seeds - 1/2 tsp
  6. Cinnamon - a small piece
  7. Cloves - 4


1. Cook rice and keep aside to cool. Add few drops of oil during the cooking process to avoid lumps.

2. Slice brinjals and onion lengthwise. Immerse the brinjal slices in a bowl of salted water for a few minutes. This is done so they don't turn brown and it also helps in removing bitterness. Dice capsicum.

3. Heat oil in a kadai. Add mustard, jeera, hing. When they splutter add the sliced onions, curry leaves and capsicum. Saute for a minute and then add the sliced brinjals, turmeric powder and salt. Saute till the brinjals are well cooked. Add the powdered spices and mix well.

4. Add the cooked rice, coconut and coriander leaves. Mix thoroughly.

***The amount of spices can be increased according to personal preference. Also, if you like it tangy add few drops of lemon juice while adding coconut.

Feb 14, 2008