Tuesday, July 30, 2013

Thirukkai Meen Kuzhambu / Sting Ray Fish Curry

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  •  1 lb of Sting Ray fish / thirukka meen (washed)
  • 15 Onion Pearl
  • 15 Garlic pods
  • 1 teaspoon of Vadagam
  • 1 tomato chopped
  • 1 medium lemon size tamarind.
  • 1 1/2 tablespoon of pepper
  • 1 teaspoon of chilli powder
  • 1 tablespoon of cumin seed powder
  • 2 tablespoon of coriander powder
  • 1/2 teaspoon of turmeric powfer
  • 1 tablespoon of grind coconut ( optional )
  • 3 tablespoon of sesame oil
  • Salt to taste


  1. Soak the tamarind in water for 30 minutes. Extract the water (4 cups)
  2. Heat oil in pan. Add vadagam, garlic pods, small onion. saute for few minutes.
  3. Add tomato, saute until soft. 
  4. Add Tamarind water, pepper, turmeric, chilli powder, cumin seed powder, coriander seed powder, coconut and salt. Mix altogether.
  5. Cover the lid, cook until the raw smell goes away. 
  6. Add fish, close the lid and cook for few minutes.
  7. Serve with white rice.

Linking this recipe to Nandoo's Kitchen and Anu's Healthy Kitchen

Monday, July 29, 2013

Quail / Kaada Gravy

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  • Quail /  Kaada - 4
  • 1 big onion chopped
  • 1 tomato chopped
  • 1 tablespoon of ginger garlic paste
  • 1 1/2- 2 tablespoon of ground pepper
  • 1 tablespoon of Cumin seed powder
  • 1 tablespoon of Fennel seed powder
  • 1 teaspoon of Fennel seed
  • Salt to taste
  • Cilantro for garnishing
  • 2 tablespoon of olive oil

  1. Remove the quail skin and wash with turmeric, set aside.
  2. Heat oil in pan. Add fennel seed, onion and ginger garlic paste, sauté till it become translucent.
  3. Add tomato, sauté until soft. 
  4. Add quail, cumin seed powder, fennel seed powder, pepper and salt with 1 cup of water. Mix well.
  5. Cover the lid and cook until gravy consistency.
  6. Garnish it with cilantro and Serve with rice.

Saturday, July 27, 2013

Shrimp Fry/ Prawn Fry/ Eral Varuval


  • 1 lb of Shrimp
  • 2 chopped onions
  • 1 chopped tomato
  • 1/2 tablespoon of fennel seed powder
  • 1/2 tablespoon of fennel seed
  • 5 garlic pods finely chopped
  • 1 tablespoon of chilli powder
  • 1 tablespoon of coriander powder
  • 2 tablespoon of olive oil
  • Salt to taste
  • Handful of Curry leaves
  • Cilantro for garnishing

1. Devein and wash the shrimp, set aside.

2. Heat oil in the pan, add fennel seeds, curry leaves, garlic, onion. Cook until onion becomes translucent.

3. Add tomato, cook till it become soft.

4. Add shrimp,chilli powder, coriander powder, fennel seed powder, salt . Mix all together.

5. Reduce the flame, Cover the lid and cook until the raw smell goes away. ( do not over cook the shrimp )

6. Finally garnish it with cilantro and serve with rice.

German Apple Cake

  • 2 cups of Apple (sliced)
  • 1 cup of All purpose flour
  • 1 cup of unsalted butter
  • 2 cups of sugar, divided
  • 1 cup of Milk
  • 1 teaspoon of Baking soda
  • 1 tablespoon of lemon juice
  • 1 teaspoon of Vanilla extract
  • 1 teaspoon of Nut mug
  • Pinch of salt

Serve : 6


1. Preheat oven to 400 degrees F (170 degrees C).

2. In mixing bowl; add all purpose flour, 1 cup of sugar, milk, baking soda, salt and vanilla extract. Mix all together without any lumps.

3. Heat medium saucepan, melt 1 cup of sugar, add sliced apple and lemon juice.Stir constantly. Cook until apple become soft.

4. Melt the butter in the baking dish 9 inch. Pour the flour mixture into the dish. (do not stir).

5. Arrange the sliced apple on the top of the mixture. Sprinkle with nut mug.

6. Bake for 30 minutes or until golden brown.

P.S:  Submitting this Recipe to the event " Flavours of Germany ","  Bake Fest ", " Cooking with love cousin."

Thursday, July 25, 2013

Banana mousse


  • 3 medium size Bananas
  • 2 tablespoon of milk (2%)
  • 4 teaspoon of sugar
  • 1 teaspoon of vanilla extract
  • 1 cup of plain yogurt (1% low fat)
  • 4 slice of Banana 


  1. Blend banana, milk, sugar, vanilla extract and purée it.
  2. Pour the purée into the bowl and mix with yogurt.
  3. Divided it in glasses and refrigerate it for 3 hours. 
  4. Garnish with banana slices just before serving and enjoy the delicious mousse.

P.S:  Submitting this recipe to the event " Cooking with love cousins "

Wednesday, July 24, 2013

Chocolate Cookies

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Chocolate Cookies

Chocolate Cookies

  • 1 1/2 cup of All purpose flour/Maida
  • 150 g of Unsalted butter
  • 3/4 cup of Sugar
  • 100 g of Dark Chocolate bar
  • 1/2 tsp of Pure vanilla extract
  • 1 Whole egg

1. In a small saucepan, add about an inch of water and bring it to simmer. Place a small plate over the saucepan and add chocolate and butter, cook untill the chocolate melts.

2. Mix Sugar and butter in a bowl.

3. Add egg and vanilla extract and mix well

4. Add melted chocolate and flour, mix altogether .

5. Take a small portion from the mixture, roll it in your palm and flatten it on to the greased baking sheets. Sprinkle some sweet balls, choco chip on it.

6. Preheat the oven 180 deg Celsius (Bake mode), bake for 15 minutes.

7. Take out from the oven and let it cool for sometime. then store it in air tight container/zip-lock bag.

Chocolate Cookies
Chocolate Cookies

Tuesday, July 23, 2013

Coconut Panna cotta - Italian Dessert


     For panna cotta
  • 1 cup of thick coconut milk
  • 1/2 cup of Half and half ( half cream and half milk)
  • 1/2 tbsp of Gelatin (unflavoured)
  • 3 tbsp of sugar
  • 3 tbsp of hot water
     For papaya sauce
  • 1 cup of chopped papaya
  • 1/2 cup of coconut milk
  • 1 tbsp of sugar

To make Papaya sauce:

1.Place the papaya and sugar in the blender and purée it.

2.Bring the purée to a simmer and add coconut milk and cook stirring constantly for 5 minutes.

3.Remove from the heat and let it cool for sometime and refrigerate it.

To make Coconut Panna Cotta:

1.Sprinkle gelatin in hot water, stir well and set aside.

2.Take a medium sauce pan, add coconut milk, half and half and sugar, bring it to simmer over medium heat.

3.Turn of the heat and add gelatin, stir until the gelatin dissolves.

5.Divided it into small cups and let it cool down for few minutes.

6.Cover it with plastic wrap and refrigerate it for 6 hours or overnight.

7.Run a sharp knife around the edges of the panna cotta and invert it to the serving plate. Serve with the papaya sauce.

Monday, July 22, 2013

Crispy Fried Shrimp


  • 10 number of Tiger Shrimp
  • 5 tablespoon of Bread crumbs ( i used Italian style seasoned bread crumbs)
  • 2 tablespoon of Besan flour
  • 1 tablespoon of Corn flour
  • 1 tablespoon of Paprika
  • Oil for deep frying
  • Salt to taste


1.Peel the shell, wash and devein the shrimp, then Keep it aside

2.Mix besan flour,corn flour, paprika and salt with little amount of water in a bowl.

3.Dip the shrimp in the mixture and immediately coat it with the bread crumbs.

4.Heat oil in the pan for deep frying.

5.Fry the shrimp till it turns brown colour.

6.Enjoy the appetizer!

P.S: Submitting this recipe to the event "Cooking with love cousins"

1. I did not remove the tail part shell, you can remove if you want.
2. Use large shrimp for crispiness.

Saturday, July 20, 2013

Paruppu Vadai / Masala Vadai

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Paruppu Vadai / Masala Vadai

Masala Vada | Paruppu Vadai is a very popular snack dish in South India. It is made with Channa daal/Bengal gram, onion, chilli and some spices. You can serve this masala vada with hot cup of coffee/tea. I love this combo :)

Paruppu Vadai / Masala Vadai

  • 1 cup of Channa dal
  • 1 Finely chopped onion
  • 1 Finely chopped green chilli
  • 4 Red dry chilli
  • 4 garlic pod
  • 1 inch ginger
  • 1 teaspoon of fennel seeds
  • Chopped coriander leaves
  • Salt to taste


1.Soak the channa dal with enough water for 2-3 hours.

2.Grind the garlic, ginger, red chilli, fennel seeds and set aside.

3.Coarse grind the channa dal without adding water and mix the ginger garlic paste with it.

4.Add onion, chilli,coriander leaves, salt and mix all together.

5.Heat oil in the pan, take small portion from the mixture and make it like flatten round shape.

6.Fry the vadai both sides till it turns golden brown colour.

7.Remove the excess oil by using paper tissue and serve hot.

Paruppu Vadai / Masala Vadai

Friday, July 19, 2013

Meen kuzhambu / Fish Curry


  • 1 lb of fish ( cut into pieces)
  • Tamarind - Golf ball size
  • 1 teaspoon of mustard seeds(optional)
  • 1 - onion chopped 
  • 1 - tomato chopped
  • 3 - slitted green chillies
  • 4 - garlic pods
  • 1/2 teaspoon of vadagam
  • 1 tablespoon of chilli powder
  • 1 tablespoon of coriander power
  • 4 tablespoon of sesame oil
  • pinch of turmeric powder
  • Handful of curry leaves
  • salt to taste
  • For grinding:
  • 1 teaspoon of fennel seed
  • 120g of shredded coconut
  • 1/2 - onion(small size)


1.Wash the fish with turmeric and keep it aside.

2.Soak the tamarind in water for half an hour and extract the juice.(3 cups)

3.Blend the coconut, fennel seed and onion in food processor and make it like paste.

4.Heat oil in the pan. Add mustard,wait til it splutter then add vadagam, chillies and garlic pods.

5.Add onions,until it gets cooked well, add tomatoes in it and fry for sometime.

6.Add the coconut paste into tamarind pulp. 

7.Add chilli powder, coriander powder and salt as required. mix all together once.

8.Pour this mixture into the pan and close the lid, cook till the raw chilli smell goes away.

9.Add fish into the pan, close the lid and cook for few minutes.

10.Finally, garnish it with curry leaves and serve with rice.

  • Use pearl onions and  sesame/gingelly oil, it will give traditional flavour.
  • You can add some fenugreek seeds.
  • Handle the cooked fish gently, otherwise it will break.
Linking this recipe to Nandoo's Kitchen and Anu's Healthy Kitchen

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