Saturday, January 23, 2016

Potato fry

This recipe is so simple and it can be made in 30 mins. We take this recipe to almost all the potluck. Infact once when i was in India,my husband made this for his office potluck, its that simple. 

potato - 800g
turmeric powder-1/4 tsp
chilli powder-2 tsp

  • Wash,peel and cut the potatoes in to small pieces
  • Place the potatoes in a non stick pan ,add enough oil so all the potatoes are coated in oil
  • In a medium flame ,keep turning the potatoes so all the side are roasted.
  • Once the potatoes are done add salt accordingly.
  • After couple of minutes add turmeric powder and mix.
  • Keep turning until the smell of turmeric powder is gone.
  • Atlast add the chillipowder and mix well.Switch off.

Sunday, January 17, 2016

Mutton Biryani

This is a tamilnadu style mutton biryani. I cooked it in a pressure cooker and used seeraga samba rice(kali jeera) ,you can also use basmati rice for this.I have included step-by -step pics for this recipe.

Note : Caramelize the onions,tastier the biryani.


Mutton - 500g
Seeraga samba rice- 3cups(rice cooker cup)
onion- 1 (large size sliced thin)
tomato -1 (medium size chopped)
cashew-10 (spilt)
green chili-6
cinnamon -1 stick
bay leaf-4
ginger garlic paste-2 tbsp
mint leaves-handful chopped
coriander leaves-handful chopped
chilli powder -2 tsp
turmeric powder-1/2 tsp
ghee -3 tsp
coriander leaves for garnish

For masala
cinnamon - 1stick
poppy seeds-1/2 tsp(optional)
star anise-1
saunf -1/2 tsp

Grind all the above ingredients into a coarse powder

  • Place the mutton in a pressure cooker with a tsp of salt ,turmeric powder , 3 green chillies and 12 0z of water. Cook the mutton for 8 whistles or until done. keep aside.

  • Rinse the rice and soak it for 30 mins
  • Heat oil in a pressure cooker ,add cashew,cinnamon,cloves and bay leaf
  • Saute until cashews are golden color.
  • Add onion and remaining 3 green chillies
  • Saute for couple of mins
  • Add ginger garlic paste ,saute for 2-3 mins
  • Add tomato and salt , saute until the tomatoes are mushy
  • Add chilli powder and the masala (see above)powder
  • Mix well and add mint & coriander leaves
  • Add the cooked mutton and mix.Reserve the stock
  • Add rice and mix well.
  • Now to add water, I always add little less water for biryani i.e 5 cups of water instead of 6 cups for 3 cups of rice .
  • The mutton stock we have will be 2 -2.5 cups,so adjust the water acordingly.
  • Check the salt and close the pressure cooker.
  • You can leave 1 whistle,but i switch off just before the whistle .
  • Leave it until the pressure comes down.
  • Open the cooker add ghee and coriander leaves and mix 
  • Biryani is ready ,Serve it with Raitha

Monday, December 28, 2015

Mutton Korma/Kuruma

This is a mild spice curry,you can spice it up by adding couple of green chilies. You can also add potatoes to this recipe.

Note:If you are adding potatoes, add it after 6 whistles ,close the pressure cooker,2 more whistles,switch off.(Please make sure the pressure goes down before opening the pressure cooker)

Variation:You can use chicken instead of mutton (no need to cook in a pressure         cooker),also vegetable korma(carrot,beans,peas,potato and cauliflower)


Mutton-1 pound
onion- 1 (medium size) finely chopped
garlic cloves-2 finely chopped
tomato-1 (small size)finely chopped
cinnamon -1 stick
bay leaf-2
turmeric powder-1/4 tsp
chilli powder-1 1/2tsp
coriander powder-1 tsp

For coconut milk
coconut grated-1/4 cup
saunf or fennel seeds-1/2 tsp

  • Heat oil in a pressure cooker , add cinnamon,cloves,elachi and bay leaf
  • Add onion,garlic and saute for around 4 mins
  • Add tomato & salt and saute for 3 mins
  • Add turmeric ,chilli,coriander powder and mix well.
  • Add mutton and mix well
  • Add water (1 1/2 cup),check salt and close the pressure cooker
  • Let it cook for 8 whistle, in the meantime make coconut milk
  • In a mixie add coconut &saunf and make thick coconut milk
  • Once the pressure goes down in the cooker, open the cooker and add the coconut milk
  • Cook for couple of minutes 
  • Ganish with coriander leaves and switch off
  • Serve it with rice,dosa,idli,appam,poratta,roti.....

Sunday, December 27, 2015


Appam is a popular food in kerala .It's made with rice,cooked rice ,urad dhal and coconut.These are made with Appachatti and are usually bowl shaped. I do have appachatti but my stove has coils,so i make it with non stick pan.


Raw rice - 1 cup
idli rice-1/8 cup
urad dhal -1 tsp
cooked rice- a handful
coconut-grated 1 cup
baking soda-1/8 tsp

  • Rinse & Soak raw rice,idli rice,urad dhal for about 3 hours.
  • Grind it in a mixie or blender with coconut ,cooked rice and water (add little by little)
  • You can also use coconut water instead of water.
  • Don't overgrind,when you rub the batter it should have slight grainy texture.
  • Keep side the batter overnight for fermentation
  • 5 minutes before making appam add  salt and baking soda.
  • Batter should not be too thick or thin.
  • Heat the pan and rub it with oil or spray evenly.
  • Pour the batter using deep ladle in center of the pan and rotate the pan so it spreads evenly.
  • Cover the pan with lid and cook it until its done and the base is light golden color.
  • Serve hot with coconut chutney,sweetened coconut milk,mutton or chicken kurma,kadala curry......

Wednesday, December 9, 2015

Baby potato fry

This is my brother's favorite side dish for chapathi. I usually serve it with chapathi, but it can be served with sambar or dhal rice too.


Baby potatoes-1 1/2 pounds
cumin seeds-1 tsp
ginger garlic paste-1 tsp
turmeric powder- 1/4 tsp
red chilli powder-2 tsp

  • Boil the potatoes ,peel and keep aside
  • Heat oil in a non stick pan , add cumin seeds,then add potatoes & ginger garlic paste 
  • Keep turning the potatoes so its evenly roasted
  • When the potatoes are golden brown add turmeric powder
  • Saute for a minute
  • Atlast add chilli powder and salt accordingly
  • Mix it and switch off the flame