Prawn / Eral Masala Dosa

 

 

Prawn Masala Dosa Recipe / Prawn Masala Crepe, I’m sharing another Dosa variety which is easy to prepare. Those who’ve visited Madurai, must be aware of the famous Konar Mess Kari Dosai. On our every trip to Madurai, we never forget to visit this famous mess and try their special mutton / chicken kari dosai. I had been planning for a long time to try this dosai variety at home. 

Few weeks back, just for the purpose of preparing this dosai, I bought prawns and tried it. I had also uploaded a video on how to properly clean Prawns. I wouldn’t say it is the exact recipe, but we were totally satisfied with the outcome. You can similarly this with mutton or chicken or minced vegetables. Egg helps to stick the masala with dosa, so that you can easily flip over the sides of dosa and cook both the sides. You can follow two methods to use the eggs mixture. Either use the beaten eggs mixture to spread on dosa as we do to prepare egg dosa or you can mix prawn masala with the beaten eggs mixture and use it. You can do either way. I have tried both, but I always stick on to the former method.

Other dosa varieties shared,

• Barley & Brown Rice Dosa / Fermented Barley Crepe
• Mudakathan Keerai / Balloon Vine Leaves Dosa
• Moong Dal Cheela (Green Gram Pancake)
• Oatmeal Dosa
• Ragi Dosa
• Pearl Millet Dosa (with left over dosa batter)
• Muttai Dosa / Egg Dosa
• Ghee Roast Uthapam
• Pepper Wheat Dosa
• Wheat Dosa

Yields 4-5 Dosa

Preparation time : 20 mins

Cooking time : 15-20 mins (to cook prawn masala)

 

Ingredients :

• 250 gms Prawn / Jhinga / Eral – cleaned and marinated with 1/4 tsp turmeric powder for 20 mins
• 2 Eggs
• Dosa Batter
• 1/2 cup finely chopped onions
• 1/2 cup finely chopped tomatoes
• 1 tbsp ginger-garlic paste
• 1/2 tsp red chili powder
• 1/2 tsp black pepper powder
• 1 tsp coriander powder
• 2 tbsp chopped mint leaves
• 2 tbsp chopped coriander leaves
• salt to taste
• 1 tsp mustard seeds
• 10 curry leaves

 

 

 

Method :

To Prepare Prawn Masala :

• Chop prawns finely. Heat 2 tsp oil in a pan or wok / kadhai. For tempering, add mustard seeds and curry leaves. Add chopped onions and cook for a min on low flame.

 

 

• Add chopped tomatoes, mint leaves, coriander leaves and mash the pulp. Add ginger-garlic paste and saute a while. Add marinated prawns and stir well. Add red chili powder, coriander powder and salt to taste.

 

• Stir well everything and add 1/4 cup water. Cook it covered for 10-15 mins till water is completely absorbed and you get dry masala. Add pepper powder and stir well. cook for another 2 mins and remove from the heat. Keep it aside.

 

To Prepare Dosa :

• Prepare dosa batter and keep it aside. Break the eggs and beat them well. Add little salt. You can use it as it is or mix prawn masala with the beaten eggs and give a stir. I didn’t mix the masala with eggs.
• Heat a tava or frying pan. Grease with little oil / ghee. Pour a ladleful of dosa batter and spread it evenly like we do to prepare uthappam. Take a spoonful of beaten eggs mixture and pour it over dosa. Spread it nicely.

 

 

 

 

• Take a spoonful of eral masala and spread it over dosa. Add little oil all over the edges. Switch to low-medium flame. Carefully, flip over the other side of dosa and add little oil. 
• Cook for few mins and flip over again. Once it is cooked on both the sides, remove from the heat and proceed with the remaining masala and batter. Serve this hot with chutney and any non veg curry.

 

 

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Ayala Meen Kuzhambu / Fish & Methi Leaves Curry – South Indian Style

 

 

Kongu Style Ayala Meen Kuzhambu, a typical south indian style fish curry made more healthy with the addition of fresh fenugreek leaves. I had also shared north indian style fish methi curry. 

I have added only 1/4 cup methi leaves, but you can increase the quantity to 1/2 cup. You can replace coconut oil with gingelly oil, groundnut oil or olive oil. I have used organic cold pressed coconut oil. Instead of frying the fish pieces, you can also add it raw and adjust the cooking time accordingly. You can try this curry with Rohu, Catla (Katla), Viral meen (Butter fish / Murrel) etc.. The curry will taste a bit different if we use Fresh Water fishes.

 

Similar Fish Curry recipes,

• Fish Curry with Mustard Paste & Coconut Milk
• Red Snapper Fish Curry
• Meen Maanga Mochai Kuzhambu
• Fish & Chick Peas Masala
• Fish & Radish Curry 
• Fish Kofta Curry
• Fish & Cabbage curry

 

 

Serves 3-4

Preparation time : 1 hour (including marination)

Cooking time : 35-40 mins

 

Ingredients :

 

To Marinate Fish :

• 400 gms Ayala Fish (Indian Mackerel) – cleaned & cut into 2-3 pieces
• 1/2 tsp turmeric powder
• 2 tsp sambar powder or red chili powder
• salt to taste

 

To Fry & Grind :

• 1/2 cup chopped onions
• 1/2 cup chopped coconut
• 1/2 tsp cumin / jeera seeds
• 1/2 tsp black peppercorn
• 2 tsp coriander powder
• 3 stick curry leaves
• 1 tsp fennel seeds / saunf
• 1 tsp mustard seeds
• 1 tbsp coconut oil / gingelly oil

 

For Curry :

• 1/4 cup chopped onions
• 1 small tomato – chopped
• 1 tbsp ginger-garlic paste
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder or more if needed
• 1/4 cup finely chopped methi leaves (vendayam keerai / fenugreek leaves)
• salt to taste

 

 

 

Method :

• Wash ayala meen and marinate with sambar powder, turmeric powder and salt. Close and keep aside for 30-60 mins.
• Heat 1 tbsp coconut oil in a pan. Temper mustard seeds, fennel seeds, cumin seeds, peppercorns and curry leaves. Add chopped coconut and saute a while till it turns golden brown.

 

 

• Add chopped onions and cook for few mins. Remove from the heat and allow to cool. Blend it in a mixer along with coriander powder to smooth paste. Add little water while grinding to make smooth paste. Keep it aside.
• Heat 4-5 tbsp coconut oil in a pan and fry fish pieces till it is 3/4th cooked. Remove fish from oil and keep aside.
• Add chopped onions in the same oil and cook for a min on low flame. Add chopped tomatoes and mash the pulp. Add ginger-garlic paste and stir well.

 

 

 

• Add chopped methi leaves and saute a while. Add ground paste, turmeric powder, red chili powder and salt to taste. Stir well everything and add 2-3 cup water. Cook it covered on low-medium flame for 25-30 mins. (To make watery curry, cook for 15 mins)
• Add fried fish pieces and mix well with curry. Adjust the salt and spice if needed. Cook it covered for another 5-8 mins till curry thickens and oil splits. Serve hot with rice.

 

 

The post Ayala Meen Kuzhambu / Fish & Methi Leaves Curry – South Indian Style appeared first on Indian Kitchen.

 A collection of more than 125 side dish recipes for Roti, Chapati, Pulao, Poori & Naan. I’ve shared a list of curries / sabzi / gravy made from dal / lentils, vegetables (potato, cauliflower, broccoli, baby corn, capsicum, lauki, raw jackfruit), mushroom, paneer & non veg like egg, chicken, lamb and prawn & also shared raita recipes. You can find both north-Indian & south-Indian style curries. The north-Indian style curries mainly contains main ingredients like yogurt, tomato puree, milk, cream, almonds, cashew & garam masala. Whereas, south-Indian curries contains coconut, poppy seeds, coriander powder, roasted gram, tamarind,etc.. This is how I prepare. You can also find kurma recipes with or without coconut.

The dal recipes are very light, healthy & diet-friendly. They are purely vegan and can be tried by anyone who are allergic to dairy. Most of the curries shared here are easy to prepare and can be tried by even bachelors / spinsters. I hope you find this list useful. If you have any queries regarding the recipes or measurements, you can send your queries to my maid id (jopreet.indiankitchen@gmail.com) or leave a comment here.

Vegetarian Side-dish Recipes:

Dal Recipes:

1. Methi Mooli & Moong Dal
2. Masala Masoor Dal
3. Palak Moong Dal
4. Panchratan Dal
5. Green Dal Fry
6. Dal Tadka 
7. Turai Moong ki Dal
8. Shajahani Dal 
9. Dhaba Style Dal 
10. Rajasthani Dal Baati 
11. Zucchini Moong Dal
12. Masoor-Toor-Channa Dal
13. Masoor Dal
14. Green Gram Dal
15. Amritsari Dal
16. Dal Makhani

Other Lentils Based Curries:

1. Palak Chole Masala
2. Moong Sprouts & Potato Curry
3. Pindi Chole
4. Soya Beans & Lima Beans Curry
5. Hare Chane Ki Dal aur Methi Muthia
6. Karuvepillai Rajma Masala 
7. Paalak aur Lobia ka Saag
8. Pattani Salna
9. Punjabi Chole Masala
10. Manoli Kadle
11. Channa Ghasi
12. Hare Chane ka Masala
13. Soya Chunks Kurma
14. Channa Masala with Poori
15. Poori Chole
16. Poori Aloo Masala
17. Pakoda Kadhi (Pakoda Curry)

Paneer Based Curries:

1. Egg Paneer Onion Masala 
2. Kadai Paneer
3. Paneer & Sweet Corn Curry
4. Paneer Makhani
5. Paneer in Tomato Gravy
6. Paneer Koftas in Spinach Sauce
7. Baby Corn aur Paneer ka Salan
8. Mutter Paneer Masala
9. Spicy Paneer Gravy
10. Paneer Pasanda
11. Paalak Paneer
12. Paneer Bharta
13. Paneer & Potato Bhaji

Potato / Raw Banana Recipes:

1. Methi Aloo ki Sabji  
2. Aloo Roganjosh Recipe
3. Hariyali Kofta Curry 
4. Goan Potato Curry
5. Suwa(Dill) aur Aloo Ki Sabji
6. Lady-Finger and Potato Fry
7. Stir-Fried Potato Gravy
8. Fried Potato Gravy
9. Baby Potato in Tomato Gravy
10. Dum Aloo
11. Green Tomato & Potato Curry
12. Spinach, Potato and Brinjal Curry 
13. Potato & Mint Curry
14. Veggies in Spinach Sauce 
15. Multi Veg Kurma
16. Achari Kela
17. Raw Banana Kofta Curry

Mushroom Recipes:

1. Mushroom Gravy – Flavored with Almonds
2. Tandoori Spiced Mixed Vegetable Curry
3. Mushroom Tikka Masala
4. Mushroom Vindaloo
5. Pepper Mushroom Gravy
6. Mushroom Gravy

Baby Corn / Cauliflower / Broccoli Recipes:

1. Baby Corn & Curry Leaves Curry
2. Quick Vegetable Kurma – without coconut
3. Achari Gobhi & Brussels Sprouts
4. Broccoli Stems Gravy
5. Spicy Baby Corn Masala Gravy
6. Baby Corn & Capsicum Curry
7. Gobi aur Soya Pasanda

Other Vegetable based Recipes:

1. Simla Mirchi ki Sabji
2. Karela, Capsicum & Egg Burji
3. Kaddu Aur Matar ki Sabji
4. Tinda Bharta
5. Lauki ka Bharta 
6. Lauki ki Sabji
7. Baby Onion ka Salan – without Tomato
8. Hyderabadi Bagara Baingan
9. Hyderabadi Mirchi ka Salan
10. JackFruit Kuzhambu
11. Kongu Style Baby Jackfruit Curry

Raita Recipes:

1. Carrot Raita
2. Boondi Raita 
3. Cucumber-Carrot Raita 
4. Mullangi Raita

Non-Veg Side-dish Recipes:

Egg Recipes:

1. Beetroot, Moong Sprouts & Egg Curry
2. Egg & Soya Chunks Masala
3. Egg Salna
4. Crumbled Egg Curry
5. Egg & Paneer Curry
6. Spicy Muttai Kurma
7. Egg & Mushroom Curry 
8. Boiled Egg Masala 
9. Egg Gravy – Flavored with Cumin Seeds 
10. Fried Egg Curry
11. Egg with Curd Curry
12. Green Scrambled Egg Curry
13. Egg Fried Masala
14. Baby Potato & Egg Gravy
15. Egg Jeera Masala
16. Egg Pepper Masala Fry

Chicken Recipes:

1. Murgh Channa Dal
2. Chicken Tikka Masala
3. Chicken, Beans & Potato Curry
4. Malvani Style Chicken Curry
   
5. Murgh Chole Masala
6. Dhaba Style Chicken Curry
7. Achaari Murg
8. Zafrani Chicken
9. Punjabi Chicken Curry
10. Chicken Roganjosh
11. Chicken Gravy
12. Chicken Fry (Flavored with Mint & Almonds)
13. Chicken Haldighati
14. Simple Chicken Curry – without coconut
15. Murgh Makhani
16. Chicken with Spring Onion Gravy
17. Chicken With Vendhyam Keerai
18. Green Chicken Curry
19. Chicken Kurma (Semi Gravy)

Mutton Recipes:

1. Channa Mutton Masala
2. Mutton Thoran
3. Hyderabadi Mutton Kheema
4. Mutton Dalcha
5. Mutton Roganjosh
6. Mutton Curry
7. Marinated Mutton Gravy
8. Mutton Gravy
9. Mutton Keema Gravy

Prawn Recipes:

1. Anjeer Jhinga
2. Tangy Prawn & Bottle Gourd Gravy
3. Prawn Curry – Without Tomato
4. Prawns & Curry Leaves Gravy
5. Prawn and Bottle Gourd Gravy
6. Eral Gravy / Prawn Gravy

The post Side dish for Roti, Chapati and Pulao – Indian Style Curry (125 Recipes) appeared first on Indian Kitchen.

I have been always fond of collecting different types of props for my photography. Be it a traditional one or modern utensils made of stainless steel / copper / aluminium. I have compiled a list of common cooking tools, equipment, cookwares used in every Indian household. I do hope that bachelors / spinsters / newly married may find this list useful. Along with the stainless steel utensils, I also have shared the pictures of traditional utensils which are vanished from our day to day life. On my last trip to Karaikudi, I took few pictures of the utensils which were used in the past.

Few weeks back, I got a request from one of my reader to share the cookwares used for Indian cooking as she was very interested to learn about Indian cooking. I had been working on this list since then and collected the items as far as possible. Please leave your comments / feedback here if you find something is missing in this list or you want to add some more items. I shall try to keep the page updated with more items in future.

Measuring Section

These items are known as Padi (in Tamil) and used to measure rice & lentils. Now we get these made of brass & stainless steel. I got this rustic ones from my grandma and in-laws. In modern cooking, plastic and stainless steel measuring cups and spoons are used. The aluminium measuring cup in the second image is used to measure milk and other liquid ingredients. For the same purpose, you can use plastic or glass measuring containers. 

Peeling, Grating, Cutting, Slicing & Mashing

The first image is of Bonti ( in Hindi) or Aruvamanai (in Tamil), which is mainly used to cut vegetables, meat, fish & scrape coconut. The wooden base acts as a support to the vertically fixed sharp knife. The uppermost part of knife is used to scrape coconut. It sure requires good practice to perfect the skill of scraping coconut. The person has to sit down on the floor, and press the wooden base with their foot/knee to maintain balance. It requires good balance to cut the vegetables perfectly. The person has to hold the vegetable at it tip ends with both hands and slide it against knife. I have also shared the image of vegetable peeler and stainless steel grater, which is used to make thin slices of potato (for chips, bhaji), raw banana (to prepare bhaji) and grate vegetables. Aruvamanai also comes in different shapes.

Made of wood & used as carving board for Appalam / Papad

This is Boondi Ladle which comes in several sizes. This one is bigger in size. You can check the small ladle as well.

     This tool is used to mash vegetables (potato, peas, cauliflower,etc.) for paav bhaji, to prepare stuffing for paratha & to mash fruits for jam

 This flower shaped mold is used to prepare Achu Murukku / Achappam / Rose Cookies. Various precautions need to be followed while using this mold. The  mold should always be hot while preparing murukku from whole batter. Before you dip the mold in batter, keep the mold in hot oil for a minute. Also if the batter sticks in the mold and hardens, then take a minute and clean the mold carefully and proceed. Please check this recipe to get more details.

   The yellow mold is used to shape kozhukattai / modak. The other one is for gujia / somaas.

   This is a very essential tool in indian kitchen. Murukku / Chakli press comes in stainless steel, wood, brass & plastic materials. I always feel comfortable with the steel ones. You can prepare murukku, ribbon pakoda, idiyappam, sevai with this mold.

  Muram / Winnow, made of plastic, comes in different sizes. They are also made of silver, brass and bamboo. I’m not an expert in this, but have seen mom & in-laws using it often to remove dust particles / small stones from grains by throwing them into the air. The thin air will blow off the dust particles & grains will fall off on murram. They are also used to dry the ingredients (onion, garlic, peanuts, dry red chilies, coriander seeds, etc..). I will try to post the picture of the one made of bamboo later.

  Flour Sieve / Plastic flour Sifter, used to sieve flour & other dry ingredients. The stainless steel flour sifter will have interchangeable sifter.

Wide mouth round bowls / besan is used to prepare roti dough & also serves many purposes like mixing cake batter, can be used to prepare dough for idiyappam, murukku, for mixing rice with paste to prepare lemon rice, tamarind rice, bread dough etc. Some also use paraat (hammered steel / copper / aluminium / brass wide plates) for kneading roti dough. Chakli & Belan (rolling pin & board) for rolling thin or thick paratha, roti, chapati, pizza, poori, biscuits, etc.. They are made of wood, marble & steel. The wood ones are easy to handle as they give good grip and doesn’t move while rolling.

Grinding Section / Preparing Masala

  Here comes my most favorite Masala Grinding Stone (Ammikallu), made of stone. Designed to grind masala paste for veg and non-veg curries. This can also be used to prepare thick chutney / thogaiyal / dip sauce. It comes in all size. Unlike mixie / food processor, the masala prepared with ammikallu leaves an unique authentic flavor. It sure takes time to grind the paste (for beginners), but once you perfect the skill of grinding masala, you will never go back to mixie.

  Mixie / Grinder / Food Processor, helping hand for modern women in kitchen. In modern day cooking, masala grinding stones have taken a back step and replaced by electric mixer primarily due to the time it takes. The Mixie performs too many tasks like grinding masala, chutney, preparing idli / dosa batter, vadai batter, sometimes juice, buttermilk,etc.. It comes with jars of different sizes to perform various tasks.

  Mortar-Pestle / Hamam-Dhasta, made of wood, stone, brass, ceramic & steel. Used to grind herbs & spices for curries, rasam,etc. I’m using stone mortar pestle, though its heavy, yet love the result.

Cooking Tools

  1. Flat Ladle / Dosa Karandi / Palta / Turner, made of stainless steel, ever-silver, wood & silicon ( used while preparing dosa, roti, chapati, fish, cutlet, omelet,etc). Palta made from stainless steel cannot be used in nonstick cookwares, as they scratch the surface. Palta made from wood or silicon can be used in any type of cookwares.

  2. Mattu / Churner / Ghotni, made of stainless steel and wood. The traditional ones are made from wood. They are used to churn buttermilk.

  3. Tong ( for serving poori, salad, sandwich, etc.), comes in different sizes and made of stainless steel & silicon.

  Chimta / Stainless Steel Tong, to hold the iron wok / kadai while cooking & removing them from stove

  1. Cooking Oil Strainer / Filter, helps to strain / filter the oil while preparing pakoda, bhaji, boondi, vadai, bonda & other fritters. It also comes in different size & made of stainless steel & silicon.

  2. Hand Whisk / Mixer, helps to beat egg mixture (for omelet), for making cake batter, dhokla batter & other wet batter.

  3. Coffee Strainer, made from stainless steel, can also be used to strain coconut milk.

  4. Lemon Squeezer, made of stainless steel, aluminium, brass, wood & plastic.

  5. Wooden Churner / Kadaisal, a special churner made from wood to mash dal, keerai (green leaf vegetables) & other vegetables.

  Picture 1 & 2.  Panja / Rice & Vegetable Serving Spoon, can also be used to serve idli.

  Picture 3 & 4. Round Ladles / Karandi to serve curry, made from stainless steel, wood & silicon.

Picture 5. Pauni / Perforated Spoon / Jharani / Jharo, made of stainless steel & silicon, used to prepare deep fried food items. The holes in the spoon helps to drain the oil.

  Nut Cracker, made from brass, stainless steel & many other materials. They are used to crack open the nuts & comes in various interesting designs.

Cookwares

  Man Paanai / Clay Pot, made from clay, comes in different sizes and shapes, used to prepare fish curry, keerai kuzhambu & other veg / non-veg curries. Food cooked in mud pots possess more nutritional benefits than cooked in nonstick pan or steel vessels. Clay pots keep the food warm for longer time and there is no need to reheat the food. Do not use soap or detergent to wash the pot. Scrub it with brush and wash with warm water. The earthy smell of clay pots gives a distinct flavor to dish.

  Biryani Vessel, made from stainless steel, nonstick, indolium, clay, brass, aluminium, etc. It comes in different shapes and sizes. The base is very thick and heat is distributed uniformly.

  Idli Cooking Vessel / Idli Steamer, comes with idli plates & large pot to be filled with water, which acts as a steamer. I have used both aluminium and stainless steel based idli steamers. The aluminium idli plates has holes in each cups as shown in the picture. So you cannot pour the batter directly  into those cups. Instead, spread a thick wet handkerchief or cotton cloth & pour batter. The stainless steel plates doesn’t have holes in it so there is not need to use any cloth. If you are using the stainless steel plates make sure to grease it with little oil. The idli steamer can also be used to prepare steamed cakes, brownies, idiyappam, muthia, bread, kozhukattai, vadakari and other steamed dishes. 

Steamer Pot, made from stainless steel, used to steam vegetables, fish, meat, lentils, prepare steamed desserts like pudding, cake, brownie & bread. You can also use it to prepare dhokla, khandvi, idiyappam, muthia, steamed vada, kozhukattai, idli, etc.. Fill the bottom pot with water and use the upper pot to steam the dishes. Idiyappam & regular and mini Idli plates are sold separately, which can be used here.

Tawa / Flat Pan / Dosa Kallu, made of stainless, aluminium, iron & non stick, comes in different size. The iron / aluminium tawa are very thick and perfect to fry fish, prepare roti & chapati. I have been using nonstick tawa to prepare dosa, oothappam, pancake, half boiled egg, omelet & shallow fried cutlet.

  Paniyaram Kallu / Pan, made of cast iron & teflon coated nonstick. The number of paniyaram cups vary for different sizes. It also comes with a needle like wooden stick to remove paniyaram from pan. The cast iron pan require more oil to fry, whereas nonstick pan requires very less oil. You can use the same pan to prepare low fat vadai, bonda, kola urundai, pakoda, etc..

  Pressure Cooker, one of the best equipment which saves me lot of time. They come in different size & quantity. I have been using 2 liter, 5 liter & 7 liter cooker. Used to prepare curry, dal, sambar, soup, biryani, pulao, payasam, porridge, pongal, khichdi, etc..

  Milk Vessel & Tea Making Vessel, this pot is used to boil milk and the base will be thick. Tea making vessel comes with a handle and the same can be used to prepare coffee.

Cast Iron, Aluminium, Indolium, Non Stick Wok / Kadai, the cast iron pans / thick bottomed iron kadai are best to prepare indian style curries. They are available in different shapes and sizes. Chimta / Stainless steel tongs are used to hold the wok while cooking.

  Chiratta Puttu Maker, made of stainless steel, serves one person. This puttu maker can be fixed on top of a pressure cooker lid after removing its weight. Kuzha Puttu Maker comes with a steamer and serves more than 2 persons.

  Stainless Steel Mesh, used to roast roti / indian flat bread, papad directly over flame to give charred look.

Serving

1. Tiffin Thattu / Breakfast / Dinner Plate, made of stainless steel, comes in different shapes and sizes. This is a two divider tiffin plate. Each section serves its own purpose. Usually, chutney or pickle or raita is served in small section. The medium sized section is used for sambar, dal or any other veg / non veg curries. The large section is for idli, dosa, roti, upma, khichdi, poori or pongal. The plate also comes with more than 3 or 4 dividers.

2. Lunch Plate / Thali / Saapadu Thattu, made of stainless steel or brass. The plate will be flat with straight rims. The bottom will have either steel or copper finish. Small stainless or brass bowls are used to serve sambar, kootu, rasam, curd, poriyal / sabzi, kurma, kara kuzhambu, mor kuzhambu, dessert like payasam, kesari, gulab jamun, and the list goes on. Each cuisines of India have their own list of items to be served in thali.

1. Pickle Jars / Jaadi / Bharani, made of ceramic and porcelain, comes in different shapes and sizes. The same jaadi can be used to store salt, dry spices and masala powders.

2. Serving Ladles / Kuzhambu Karandi, these round ladles are made of aluminium, stainless steel, brass and wood. They are used to serve curry and other side dishes.

3. Tiffin Carrier, made of brass, stainless steel & enamel comes with more than 2 compartments. The picture shown above is an antique piece with 3 compartments. They keep food warm for long time, now they have been replaced by stainless steel / silver tiffin carriers, Tupperware or plastic tiffin boxes.

 Chombu / Sombu Kalasa, pot like utensil used to drink water. Made of stainless steel, copper and brass, comes in different shapes and sizes. They looks similar to pot with curved neck. The second picture is of antique water storing vessel. Brass Andaa or Kudam was used to store water & still used by some. 

1. Brass, Bronze, Stainless Steel & Copper bottomed Serving Bowls, used to serve veg and non veg curries

2. Casserole, to keep food warm. The outer coating is plastic and sometimes stainless steel. 

  Antique Milk Can, to carry milk. It is made of bronze and weighs heavy. They are now replaced by stainless steel and aluminium milk cans.

  Old Dabara Set, used to serve coffee. Made of brass & stainless steel. Coffee is poured back and forth between tumbler and dabara.

The post Indian Kitchen Cookwares / Essential Indian Utensils appeared first on Indian Kitchen.

Ramadan season has begun and this would be the most appropriate time to post this list of 85 Iftar / Suhoor Recipes. Suhoor meal is taken before sun-rise & Iftar meal after sunset. I had been always surrounded by Muslim people since my childhood. My father was in defense, so we had Muslim neighbors. I did my engineering studies in a Muslim college. Every year me and my brother would be waiting to taste Nombu Kanji.

People break their fast after sunset by having dates and some by drinking water. Nombu Kanji or Haleem is prepared for Iftar and in places like Hyderabad, people break their fast with Haleem. It is very filling and an excellent source of protein. I have shared the list of protein rich recipes which includes lentils, chicken, meat and paneer. Protein rich food will keep you filled for long time. To maintain balanced diet, include fresh fruits, vegetables, milk, dry fruits, dates, indian bread, healthy fat food and drink water.

You will also see thandai recipe which is mainly prepared during holi (Hindu Festival), but since its rich in nutrition and loaded with dry fruits, I have included this drink. And for dessert, I have shared the list of kheer and dry fruit ladoo varieties. This list would also be useful to those preparing for iftar party meals. I hope my Muslim friends and readers find the list useful. Do leave your suggestions or feedback in comment box.

Appetizer / Snacks:

1. Soya Chunks Kola Urundai using Paniyaram Pan
2. Nandu Kola Urundai
3. Zucchini, Paneer & Sweet Potato Cutlet with Dates Tamarind Chutney
4. Potato, Peanuts & Cabbage Tikki
5. Kalmi Bare (Mixed Gram Cakes)
6. Paneer Cigar Rolls
7. Spring Onion & Chickpeas Kabab
8. Beetroot & Chickpeas Cutlet
9. Mutton Keema Samosa
10. Coconut Filled Potato Patties
11. Aloo, Beets & Carrot Bonda
12. Beetroot Masala Vadai
13. Cabbage & Carrot Masala Vadai
14. Soya Beans Dahi Vada / Low Fat Thayir Vadai
15. Egg Bonda
16. Grilled Omelet Sandwich
17. Lemon Pepper Roasted Chicken / Whole Roasted Chicken
18. Easy Paneer Tikka Recipe – Stove Top Method
19. Pudina Paneer Tikka
20. Tandoori Chicken
21. Murgh Malai Kabab
22. Chicken Tikka
23. Chicken Cigar
24. Minced chicken cutlets
25. Mutton Mince Stuffed Capsicums
26. Mutton Keema Kabab
27. Tandoori Pomfret flavored with Dill Leaves (Baked & Stove-top Versions)
28. King Fish Tikka
29. Baked Whole Fish Masala in Banana Leaf
30. Tandoori Mushroom
31. Achari Murg Tikka

Kheer / Payasam:

1. Apple Vermicelli Kheer
2. Dry Fruits Kheer
3. Carrot Phirni
4. Channa Dal Kheer
5. Rice Phirni

Nuts Ladoo:

1. Dates & Nuts Ladoo
2. Sweet Carrot & Badam Ladoo
3. Oats, Avocado & Nuts Balls – No Bake Energy Balls
4. Jowar Dates Laddu
5. Multigrain Ladoo

Drinks:

1. Thandai
2. Chicken & Oats Porridge
3. Ramadan Nombu Kanji
4. Ramadan Nombu Kanji – Non Veg Version
5. Chicken Haleem
6. Spicy Saamai Kanji
7. Mango Nannari Syrup Sharbat
8. Mango, Coconut Milk & Sabja Seeds Smoothie
9. Apple, Dates & Flax Seeds Milkshake
10. Apple & Nuts Milkshake
11. Lemon & Jaggery Drink
12. Orange & Cardamom Sharbat
13. Apple, Pear & Cinnamon Sharbat
14. Gur ka Sharbat
15. Cardamom Sharbat
16. Cardamom flavored Jackfruit Milkshake

Main Coarse:

1. Chicken Tikka Pizza
2. Mutton & Curry Leaves Biryani
3. Kuska Biriyani
4. Qabooli Biriyani with Curd Chutney
5. Kofta Biriyani
6. Hyderabadi Chicken Dum Biriyani 
7. Ambur Chicken Biriyani
8. Mutton Keema Dum Biryani
9. Mutton Keema Paratha
10. Dindigul Chicken Biriyani 
11. Chettinadu Mutton Biriyani – Using Coconut Milk
12. Prawn / Eral Masala Dosa
13. Homemade Pita Bread – Stove Top Method
14. Homemade Naan Bread – without yeast (Stove Top Method)
15. Aloo Paneer Kulcha

Curry:

1. Hyderabadi Mutton Kheema
2. Mutton Dalcha
3. Mutton Roganjosh
4. Mutton Stew
5. Mutton Keema Gravy
6. Butter Chicken / Murgh Makhani 
7. Chicken Roganjosh
8. Chicken Tikka Masala
9. Chicken, Beans & Potato Curry
10. Murgh Channa Dal
11. Pearl Onion / Baby Onion ka Salan
12. Karamani Muttai Salna
13. Pattani Salna
14. Hyderabadi Bagara Baingan
15. Hyderabadi Mirchi ka Salan
16. Mushroom Tikka Masala

Snacks / Appetizers

Veg Recipes

Non-Veg Recipes

Main Coarse

Curry Varieties

Juice / Beverage

Kheer / Payasam

Dry Fruits Ladoo

The post 85 Ramadan Iftar Recipes / Ramzan Recipes appeared first on Indian Kitchen.

Homemade Curry Masala Powder Recipe / Chicken Masala Powder, an aromatic curry masala powder recipe for veg and non-veg curries which leaves a unique flavor to the dish. I had already shared number of homemade masala powders like Garam Masala, Tandoori Powder, Chicken Curry Powder. This powder is mainly used to prepare Kongu style curries. Kongu Nadu covers the region of Erode, Salem, Coimbatore and near by places. They give a special touch to their recipes. Most of them uses coconut in curry. My in-laws prepare this powder in abundant and use to prepare Nattu Kozhi Kuzhambu (or) Mutton Curry. But I use this powder to prepare even veg based curries made from potato, cauliflower, baby corn, paneer, mushroom,etc.. So there is no limit for usage. You can even use this powder to prepare Biryani.

The main ingredients are coriander seeds, cumin seeds, peanuts, curry leaves, fennel seeds and fenugreek seeds. It is optional to add red chilies. You will get 120 gms of masala powder. For large quantity, adjust the measurements accordingly. Keep the ingredients under sunlight for an hour and then roast them. I have tried many version of curry masala powder, but this one always stays my favorite. Some of the recipes prepared with this powder are Potato Curry for idli and dosa, Raw Jackfruit Curry, Salem style Fish Curry, Paneer Tikka & Beetroot Curry. Use this powder to prepare any indian style curries.

The post Curry Masala Powder / Non-Veg Curry Powder appeared first on Indian Kitchen.

Achari Jhinga (Prawns) with Whole Wheat Pasta, a very spicy preparation made by cooking prawns with pickling spices powder and everything is tossed together with pasta. You can also add little cheese. 

Pickling spices are roasted together and ground to coarse powder. Prawns are cooked with mint leaves, curd, Garam Masala and pickling spices powder to perfection. Cooked pasta is tossed together with achari prawns masala. This is a simple pulao style preparation. Instead of pasta, you can also try this with cooked rice. I have already shared Vegetable Pasta Biryani. You can also check my post on how to clean prawns properly along with video. Some of my other recipes made with achari spices are Chicken Tikka, Achari Gobi Brussels Sprouts, Achari Kela & Achari Paneer Tikka Biryani.

Achari Prawns with Pasta

2015-07-27 15:01:15

Serves 3

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Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Ingredients

1. To Roast & Grind : (Pickling Spices)
2. • 1 tsp fennel seeds (saunf)
3. • 1 tsp mustard seeds
4. • 1/4 tsp fenugreek seeds
5. • 1/4 tsp kalonji (onion seeds)
6. • 1 tsp cumin seeds
7. • 4 dry red chilies

To Cook Pasta

1. • 3 cup Fusilli Pasta
2. • 9 cup water
3. • salt to taste
4. • 1 tsp oil

For Pulao

1. • 250 gms prawns
2. • 1 big onion – finely chopped
3. • 2 tbsp curd / yogurt
4. • 1/2 cup mint leaves
5. • 1/4 cup chopped coriander leaves
6. • 1/2 tbsp ginger-garlic paste
7. • 1/2 tsp turmeric powder
8. • 1 tsp pepper powder
9. • 2 tsp Garam Masala
10. • salt to taste
11. • 1 tsp mustard seeds

Instructions

1. Dry roast all the ingredients mentioned under “Pickling Spices” for few seconds till nice aroma comes. Make sure to not burn them. Remove from the heat and allow to cool. Grind them together in a mixer to coarse powder. Keep it aside.
2. Heat 9 cup water in a vessel. Add 1 tsp oil and allow to boil. Add pasta and salt to taste. Stir well and let it cook for 10-13 mins on low-medium flame. Remove from the heat and strain water completely.
3. Heat 2 tbsp oil in a pan. Temper mustard seeds. Add chopped onions and cook till it turns golden brown. Add ginger-garlic paste and saute a while. Add mint and coriander leaves. Stir well. Add prawns and stir well.
4. Add turmeric powder and ground powder. Stir well everything and add curd. Mix well and cook it covered on low-medium flame for 5 mins. Add pepper powder, garam masala and salt to taste. Add 1/2 cup water and cook it covered for another 10 mins. Now add cooked pasta and mix well everything. Adjust salt. Let it cook covered for another 8-10 mins on low flame. Sprinkle lemon juice and serve hot. You can also add grated cheese.

By Preeti Tamilarasan

Indian Kitchen http://www.jopreetskitchen.com/

The post Achari Prawns with Pasta appeared first on Indian Kitchen.

Sudumbu Meen Kuzhambu, tamarind and coconut based south indian style fish curry which can be tried any fish variety like vanjaram, nethili, kuduva, sankara, ayala,etc.. We are not fish curry lovers especially my husband who loves only fried fish. Due to which, I always prepare fish fry. Recently, I bought mann chatti / mud pot and tried this fish curry in that. It was awesome and tasted typically like village style fish curries. I have used minimal ingredients. Curries cooked in mud pot leaves an earthy flavor to the dish and stays warm for longer time.

I always prefer to fry fish before adding it to the curry. But If you like to add raw fish directly in curry, then adjust the cooking time accordingly. I had prepared thick curry, for thin watery like curry, adjust water quantity. Sudumbu Fish is always fried instead of using in curry. But my mom sometimes adds this in curry and we love it. Do try this curry in a mud pot which will sure make you surprised with its earthy flavor.

Some of the fish curry recipes shared in my blog are Salem style Fish Curry, Ayala Fish Curry, Fish Curry with Mustard & Coconut, Fish & Chickpeas Masala. You can also refer my post on 40+ Indian Style Fish Recipes.

Sudumbu Meen Kuzhambu

2015-08-17 15:06:14

Serves 3

a tamarind and coconut based south indian style fish curry

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Prep Time

30 min

Cook Time

40 min

Total Time

1 hr 10 min

Prep Time

30 min

Cook Time

40 min

Total Time

1 hr 10 min

To Marinate (for 30 mins)

1. • 5-6 Sudumbu / White Fish
2. • 2-3 tsp sambar powder (or) red chili powder
3. • 1/2 tsp turmeric powder
4. • salt to taste

For Curry

1. • 2 medium sized onion - finely chopped
2. • 1 tomato - chopped
3. • 1 tbsp ginger-garlic paste
4. • 1/2 tsp turmeric powder
5. • 1/2 tsp red chili powder
6. • 1 tsp coriander powder
7. • salt to taste
8. • 1 tsp mustard seeds
9. • 1 stick curry leaves
10. • 1/4 tsp fenugreek seeds
11. • 2 cup coconut milk
12. • lemon sized tamarind ball - soaked in 1 cup water for 30 mins

Instructions

1. Squeeze tamarind pulp and keep the extracted water aside. Heat enough oil in a pan or tava and fry fish till it is 3/4th done. Remove fried fish and keep aside. Use the same oil in which fish is fried to prepare curry.
2. Heat fish fried oil in a pan or mud pot. I have used mud pot to prepare this curry. For tempering, add mustard seeds, fenugreek seeds and curry leaves. Add chopped onions and cook till it turns golden brown.
3. Add ginger-garlic paste and stir well. Add chopped tomato and mash them well. Add turmeric powder, chili powder and coriander powder. Stir well and finally add tamarind water.
4. Mix well everything and cook it covered for 5-8 mins. Add coconut milk and salt to taste. Cook for another 5 mins. Add 1 or 2 tbsp oil. Add fried fish and cook it for 10 mins or till oil separates. Serve this hot with rice, idli or dosa.

By Preeti Tamilarasan

Indian Kitchen http://www.jopreetskitchen.com/

The post Sudumbu Meen Kuzhambu / White Fish Curry appeared first on Indian Kitchen.

 Nandu Kola Urundai using Paniyaram Pan, a delicious chettinadu style kola urundai recipe made with crab meat and spices. These are healthy, very light and can be enjoyed as evening snacks or as starters. I have already shared soya chunks urundai and chicken kola urundai recipe. This urundai is very flavorful. Since we are using paniyaram pan, only 1 tsp oil to fry each balls is enough. Just make sure to keep the flame low. Similarly, you can try the same with scrambled fish or prawn. This time I asked my mom to be my model and photographed her hands  

Removing crab meat from the shells is a very tedious job and takes too much time. Usually, I cook crabs in water to make it soft and remove those meat from the shells. But this time, I ordered crab meat from Supreme Sea Food, Chennai which made my job very easy. They were fresh, neat and clean. All I had to do was just stir fry them and use. This is the first time I bought crab meat from them and totally satisfied with their service. 

Some of the other recipes tried with crab are Crab Biryani, Crab Podimas, Crab Soup, Crab Curry & Crab Legs Masala.

Nandu Kola Urundai Recipe

2015-09-10 06:31:53

Yields 20

a delicious chettinadu style kola urundai recipe made with crab meat and spices.

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Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Ingredients

1. • 150 gms crab meat / nandu flesh
2. • 80 gms boiled & mashed potato
3. • 4 pearl onions / sambar vengayam - chopped
4. • 2 tbsp grated coconut
5. • 1/2 tbsp ginger-garlic paste
6. • 1 tbsp pottukadalai / roasted gram
7. • 1/4 tsp turmeric powder
8. • 1/2 tsp red chili powder
9. • 1/2 tsp cumin powder / jeera
10. • 1/2 tsp fennel seeds / saunf
11. • 1/4 tsp black pepper powder
12. • salt to taste
13. • 1/4 cup mint leaves
14. • 1 stick curry leaves
15. • 1 tbsp beaten egg

Instructions

1. Stir fry crab meat with 1 tsp oil till you get dry bhurji style mixture. Keep it aside. Take a bowl and combine all the above mentioned ingredients except beaten egg. Mix them well and grind them to coarse paste using mixer grinder or food processor.
2. Now, transfer them to a bowl and add beaten egg. Mix well everything and keep aside. Make small balls of the paste and keep aside. Heat paniyaram pan and grease with little oil. Add 1 tsp oil in each cups of pan and drop the balls in each cups. Fry them evenly on all the sides by rotating with the help of a needle like wooden stick.
3. Keep the flame to low and cook, otherwise the outer layer will get cooked soon and the inner part remains uncooked. For each batch, it took 10-15 mins to cook. Serve them hot with coconut chutney or mint chutney.

By Preeti Tamilarasan

Indian Kitchen http://www.jopreetskitchen.com/

The post Nandu Kola Urundai / Crab Meat Balls appeared first on Indian Kitchen.

Creamy Crab Meat & Butter Beans Pasta, an indian style crab beans pasta recipe flavored with coconut milk and garam masala. This is very creamy and serves 2 person. It is easy to prepare and also rich in protein. The mashed butter beans and coconut milk gives it rich and creamy texture. I have not added any flour for the thickness.

I had few left over fusilli pasta after trying Achari Prawn Pasta. It was very less to serve 2 person. So I prepared this simple crab beans pasta which can be also served as soup or one pot meal. To serve it as soup, you can increase the quantity of water or add vegetable stock instead of water, which will increase its nutrition value. You can also add vegetables like green peas, carrot and beans to make it colorful. Similarly, you can replace crab meat with chicken or prawn. We enjoyed this creamy pasta with whole wheat bread and eggs.

 Some of the other recipes tried with pasta are Creamy Vegetable Pasta using Healthy Wheat Sauce, Vegetable Pasta Biryani,  Gongura Fusilli Pasta, Channa Masala Pasta &  Chicken Fusilli Pasta.

Crab Meat & Butter Beans Pasta

2015-09-11 07:04:48

Serves 2

an indian style crab beans pasta recipe flavored with coconut milk and garam masala.

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Prep Time

5 min

Cook Time

40 min

Total Time

45 min

Prep Time

5 min

Cook Time

40 min

Total Time

45 min

Ingredients

1. • 100 gms crab meat
2. • 40 gms pasta
3. • 3/4 cup dried butter beans - soaked in water overnight
4. • 1 cup thick coconut milk
5. • 1 medium sized onion - chopped
6. • 1/2 tbsp ginger-garlic paste
7. • 1/4 cup mint leaves
8. • 1/4 cup chopped coriander leaves
9. • 1/4 tsp turmeric powder
10. • 1 or 2 tsp black pepper powder - according to your need
11. • 1/2 tsp garam masala
12. • salt to taste

Instructions

1. Soak butter beans in enough water for overnight or maximum of 6 hrs. Remove the skin and pressure cook beans with enough water for 4-5 whistles. Remove from the heat and mash the beans. Keep it aside.
2. Heat 1 tsp olive oil in a stock pot or pan. Add chopped onions and stir well. Add mint and coriander leaves. Stir well and add ginger-garlic paste. Add crab meat and scramble the meat. Add turmeric powder, pepper powder, garam masala and little salt. Stir well everything.
3. Add mashed beans and 2 cup water. Mix well and cook it covered for 8-10 mins. Meanwhile, cook pasta in enough water along with salt and 1 tsp olive oil for 10 mins. Drain the water completely and add this pasta to the crab sauce. Stir well everything. Now, add coconut milk and salt to taste. Adjust the salt and pepper. Cook it covered for another 10-15 mins. Serve hot.

By Preeti Tamilarasan

Indian Kitchen http://www.jopreetskitchen.com/

The post Creamy Crab Meat & Butter Beans Pasta appeared first on Indian Kitchen.

Butter Garlic Prawn Rice, a very rich and flavorful recipe with a slight touch of Garam Masala. Marinated Prawns are sauteed with burnt garlic and then cooked rice is mixed with the whole mixture. I have added dry herbs like dry oregano. You can also add mixed dry herbs or fresh herbs. To know how to clean prawn properly, check my post.

Basmati rice should be cooked well and the grains must be separate ie., not mushy. While cooking rice, you can also add few spices like cloves, cardamom and bay leaf to enhance the flavor of the cooked rice. Garlic flakes can be either chopped or mashed before adding to the skillet pan. Those who would like to try this dish with vegetables, can add cauliflower, peas, broccoli, soya chunks, paneer etc.. For non-veg lovers, they can serve this rice with Chicken Manchurian.

Some of the rice preparations that can be tried with seafood are Easy Prawn Biryani, Crab Biriyani, Cabbage Prawn 65 Biriyani & Andhra Style Prawn Pulao. 

Butter Garlic Prawn Rice

2016-01-04 13:48:35

Serves 2

Butter Garlic Prawn Rice, a very rich and flavorful recipe with a slight touch of Garam Masala.

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Prep Time

20 min

Cook Time

30 min

Total Time

50 min

Prep Time

20 min

Cook Time

30 min

Total Time

50 min

Ingredients

1. • 1 cup basmati rice - soaked in water for 20 mins
2. • 1 medium sized onion - finely chopped
3. • 3 garlic cloves - flakes removed and chopped
4. • black pepper powder - according to your need
5. • salt to taste
6. • 2 tbsp Parmesan cheese
7. • 1 tbsp butter
8. • 1 tbsp olive oil

To Marinate Prawn

1. • 250 gms prawn - cleaned
2. • 1/2 tbsp ginger-garlic paste
3. • 1/2 tsp turmeric powder
4. • black pepper powder - according to your need
5. • salt to taste
6. • 1 tsp garam masala
7. • 1 tbsp dry oregano

Instructions

1. Marinate prawn with ginger-garlic paste, turmeric powder, pepper powder, salt, garam masala and dry oregano. Keep it aside for 10 mins. Cook basmati rice in enough water for 10 mins on low-medium flame till rice is cooked well. Drain the water completely and spread rice on a plate.
2. Heat butter and olive oil in a skillet pan. Add chopped garlic and cook till it turns golden brown. Add chopped onion and saute a while. Add little pepper powder and salt to taste. Add marinated prawn and cook it covered on low flame for 10 mins or till prawns are done.
3. Check for the salt and spice and adjust accordingly. Now, add cooked rice and Parmesan cheese. Mix well everything and let it cook for another 2-5 mins. Serve hot with tomato-chili sauce or any Manchurian gravy.

By Preeti Tamilarasan

Indian Kitchen http://www.jopreetskitchen.com/

The post Butter Garlic Prawn Rice appeared first on Indian Kitchen.

Prawn Vindaloo Recipe, a thick curry flavored with fresh ground masala prepared from Indian spices. I have already shared the recipe for Mushroom Vindaloo. Though all the grinding process may seem difficult, but believe me the final dish turns out too delicious and you can sure impress your loved ones with this mouthwatering curry. Serve this curry with rice or roti or any other indian flat bread varieties.

If you do not wish to add vinegar, then replace it with lemon juice. I have made thick curry to enjoy with roti, but if you intend to serve with rice, then make it little watery by adjusting the quantity of water added. The same curry base can be tried with Mutton, Egg or Chicken. Vegetarians can try with paneer, tofu, cauliflower, mushroom or potato. I have shared a page on Prawn based recipes which you can also refer for some ideas. Some of the curry recipes made without coconut shared in my blog, Achaari Murg, Chicken Tikka Masala, Hyderabadi Mutton Kheema, Mutton Roganjosh & Dhaba Style Chicken Curry. If you try any of my recipes, do share your feedback with us.

Prawn Vindaloo Recipe

2016-05-03 13:21:39

Serves 3

Prawn Vindaloo Recipe, a thick curry flavored with fresh ground masala prepared from Indian spices.

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Prep Time

10 min

Cook Time

30 min

Prep Time

10 min

Cook Time

30 min

Ingredients

1. To Grind: (Masala 1)
2. • 1 tsp cumin / jeera seeds
3. • 1 tsp khus khus / poppy seeds
4. • 5-6 dry red chilies
5. • 2 tsp coriander powder
6. To Grind: (Masala 2)
7. • 1 medium sized onion – chopped
8. • 1 tbsp ginger-garlic paste
9. • 1 tsp black pepper powder
10. • 1 tsp cardamom powder
11. • 3-4 cloves
12. • 2 tbsp vinegar

For Curry

1. • 250 gms prawn / shrimp
2. • 1 medium sized onion – finely chopped
3. • 1/4 tsp turmeric powder
4. • salt to taste
5. • 1 tbsp chopped coriander leaves
6. • 1 tsp lemon juice - optional

To Prepare Masala 1

1. Dry roast cumin seeds, khus khus and red chilies in a pan till nice aroma comes. Remove from the heat and allow to cool. Blend in a mixer along with coriander powder to coarse masala powder.

To Prepare Masala 2

1. Heat 1 tbsp oil in a pan. Add cloves and chopped onions. Cook till onions turn golden brown. Remove from the heat and allow to cool. Grind them with ginger garlic paste, pepper powder, cardamom powder and vinegar to smooth paste. Add 2 tbsp water and grind. Keep it aside.

To Prepare Curry

1. Heat 4-5 tbsp oil in a pan. Fry prawn for 5 mins on low-medium flame. Remove prawn from the oil and keep aside. Fry chopped onions in the same oil till it turns golden brown. Add masala 2 and turmeric powder. Saute a while. Add masala 1 and stir well.
2. Add 2 cup water and salt to taste. Cook it covered on low flame for 20 mins till raw masala smell goes. Add fried prawns and sprinkle lemon juice. Mix well everything and cook for another 10 mins. Garnish with chopped coriander and serve with roti or rice.

By Preeti Tamilarasan

Indian Kitchen http://www.jopreetskitchen.com/

The post Prawn Vindaloo appeared first on Indian Kitchen.

Prawn Butter Masala, a rich and creamy curry made without dairy cream and tomato puree. The recipe is easy to prepare and flavored with cashew-nuts. You can replace cashews with almond paste or thick coconut milk or dairy cream. Instead of blanching tomatoes and then preparing puree out of it, I have ground tomato and onion together to fine paste and used for cooking. You can follow either method. This curry goes very well with roti, naan or any indian flat bread variety. You can also serve this with pulao.

I have also shared the recipe for Butter Chicken. Marinate the prawns for minimum 1 hour and then fry it. Do not discard the leftover marination masala. Use it to prepare the curry along with other mentioned ingredients. The main flavor of the curry comes from garam masala and cashew-nuts. I have made thick curry, to make it watery adjust the quantity of water added. Some of the curry recipes prepared without coconut, Mustard Egg Curry, Mutton Roganjosh, Prawn Vindaloo, Karuvadu Konda Kadalai Kuzhambu & Karuveppilai Kozhi Kari. If you try any of my recipes, do share your feedback with us.

Prawn Butter Masala

2016-05-17 10:29:49

Serves 3

Prawn Butter Masala, a rich and creamy curry made without dairy cream and tomato puree.

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Prep Time

1 hr

Cook Time

30 min

Prep Time

1 hr

Cook Time

30 min

To Marinate Prawn

1. • 250 gms prawn - deveined
2. • 1/2 tsp turmeric powder
3. • 1/2 tsp red chili powder
4. • 1 tsp garam masala
5. • 3 tbsp hung curd / yogurt
6. • 1 tsp lemon juice
7. • 1 tbsp ginger-garlic paste
8. • salt to taste

To Grind

1. • 1 tbsp melon seeds & 5 cashew-nuts (soaked in water 30 mins)

For Curry

1. • 1 medium sized onion - chopped
2. • 1 small tomato
3. • 1 bay leaf
4. • 2 green cardamom
5. • 1/2 cinnamon stick
6. • 1/2 tsp red chili powder
7. • 1/2 tsp jeera / cumin powder
8. • 1/2 tsp sugar
9. • dry fenugreek leaves
10. • salt to taste
11. • 2 tbsp butter
12. • 2 tbsp oil

Instructions

1. Marinate prawn with the above mentioned ingredients and keep aside for 1 hour. Prepare cashew paste by grinding melon seeds and cashew till smooth. Grind onion and tomato to fine paste. Keep aside. Heat butter and oil in a pan. Fry marinated prawns for 5-8 minutes on low-medium flame. Remove prawns from pan and keep aside. Add bay leaf, cardamom, cinnamon to the same pan and stir well.
2. Add onion-tomato paste and give a stir. Add left over marination, red chili powder and cumin powder. Stir well. Add cashew paste and 1/2 cup water. Mix everything well. Add salt to taste and cook it covered for 5 minutes. Add fried prawns, sugar and 1 tbsp dry fenugreek leaves. Cook it covered for another 10 minutes or till oil splits. If you want watery curry, adjust the volume of water added. Serve this curry with roti, naan or pulao.

By Preeti Tamilarasan

Indian Kitchen http://www.jopreetskitchen.com/

The post Prawn Butter Masala appeared first on Indian Kitchen.

Kerala Style Fish Pickle / Meen Urugai / Fish Achar, today we are going to see how to prepare Kerala style fish pickle using Vanjaram / King Fish cubes. I have referred “Kerala Essential Cookbook“. At my home, we prepare non-veg pickles more often when compared to veg pickles. We serve this pickle with roti or rasam rice or sambar rice. This pickle stays well for a week if kept in refrigerator. But since, we have used less quantity, it may not last long more than one day The more oil you add, the shelf life will be more. Any bone-less fish cubes can be used here. You can also give a try with mutton, chicken or prawns. Instead of adding lemon juice, you can also try tamarind paste.

I had recently mentioned that we are on vegetarian diet for next few months. This recipe, I prepared some 2 months before and still has few more non-veg recipes to be shared. Some of the non-veg pickle varieties shared in my blog, Pickled Seer Fish (Vanjaram Pickle), Mutton Pickle, Prawn Pickle, Mutton Keema Pickle & Smelt Pickle. If you try any of my recipes, do share your feedback with us.

Kerala Style Fish Pickle / Meen Urugai / Fish Achar

2016-07-18 11:21:44

Serves 4

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Prep Time

30 min

Cook Time

25 min

Prep Time

30 min

Cook Time

25 min

To Marinate

1. • 250 gms fish cubes (I have vanjaram / king fish)
2. • 1/2 tsp red chili powder
3. • 1/2 tsp turmeric powder
4. • salt to taste
5. • 1 tbsp lemon juice

To Fry

1. • 2 green chilies - chopped
2. • 1 tbsp ginger-garlic paste
3. • 1/2 tsp fenugreek seeds
4. • 15-20 curry leaves
5. • 1/2 tsp red chili powder
6. • 1/2 tsp black pepper powder
7. • asofoetida / hing - a pinch
8. • salt to taste
9. • 1 tsp mustard seeds
10. • 1/2 tbsp lemon juice
11. • 1/2 cup gingelly oil

Instructions

1. • Clean and wash fish cubes. Marinate with turmeric powder, chili powder, lemon juice and salt. Keep aside for 30 minutes. Heat gingelly oil in a pan or kadai. Fry marinated fish cubes till it turns golden brown. Remove fish cubes from oil and keep aside.
2. Add mustard seeds, fenugreek seeds and curry leaves in the same oil. Add chopped green chilies and saute a while. Add ginger-garlic paste and stir well. Add chili powder, pepper powder and asofoetida. Stir everything well. Add cooked fish cubes, salt to taste and lemon juice. Cook for 8-10 mins and serve with rice or roti.

By Preeti Tamilarasan

Indian Kitchen http://www.jopreetskitchen.com/

The post Fish Pickle / Meen Urugai appeared first on Indian Kitchen.

Indian Style Crab Recipes, I have shared 7 crab recipes made indian style, healthy and protein rich. It includes Crab Biryani, Crab Burji, Crab Curry, Crab Masala, Crab Rasam, Crab Pasta and Crab Kola Urundai. If you try any of my recipes, do not forget to leave your feedback. I shall update this list once and when I post crab related recipe post.

Crab / Nandu is protein rich and contains omega 3 fatty acids. Just like any other seafood varieties, crab is a package of nutrients. Crab Rasam is given to those suffering from cold / flu. With crab legs, curry or gravy can be prepared. But for biryani / burji / fritters, you need crab meat. There is an exception for biryani, because some like to add whole crab in biryani, though I have not yet tried that method. To remove crab meat, steam or boil crab, remove the shells and take out the meat part. Removing crab meat may seem time consuming. But its worth to try.

Indian Style Crab Recipes

1. Nandu Kola Urundai / Crab Meat Balls

2. Creamy Crab Meat & Butter Beans Pasta

3. Muttai Nandu Podimas / Crab Mean Burji

4. Chettinadu Nandu Rasam / Crab soup

5. Crab Biryani

6. Crab Curry

7. Crab Legs Masala

The post 7 Indian Style Crab Recipes, Healthy Crab Recipes appeared first on Jopreetskitchen.

Top 25 Diwali Special Non Veg Recipes, a special list for the non vegetarians to try and enjoy this Diwali with your family and friends. Since we are hard core non vegetarians, it is a must to prepare non veg recipes on the day of Diwali. We enjoy non veg food, burn crackers and do gowri nombu poojai on the next day.

For breakfast, there will be only two items, idli and chicken or mutton curry. I dont like idli but when served with non veg curry, I can easily swallow more than 10 idli For lunch, the menu would be biryani, dalcha, gravy, raita and pakoda or kebab. We prepare mutton keema samosa for evening snacks and finish the dinner with left overs from lunch. This is our regular diwali routine

I have shared a list of simple recipes with various varieties which you can also try for diwali party. This is a very simple menu. You can prepare the marination or dry masala powders (for starters and biryani) a day before to reduce the cooking time. If preparing white rice, then pair it with kodi kura, salem style fish curry or mutton curry. For pulao / biryani, mutton dalcha, boti masala, lamb liver gravy or chicken podimas suits best. Serve roti or naan with prawn butter masala or chicken tikka masala.

I have also shared 82 Diwali sweet and 33 snacks recipes. If you try any of my recipes, then do share your feedback with us. Stay safe and enjoy Diwali with your family and friends..

Diwali Special Non Veg Recipes

Appetizer / Starter / Snacks / Soup

1. Mutton Keema Samosa (deep fried samosa stuffed with the mixture of mutton keema masala)
2. King Fish Tikka (a regular tikka recipe prepared with king fish fillets / vanjaram meen using grill method)
3. Prawn Pakoda (crispy and spicy prawn pakora prepared by marinating prawn with indian spices and then deep fried)
4. Aathu kaalu soup (healthy lamb bone soup prepared south indian style with the flavor of pepper and cumin powder)
5. Tandoori Chicken (a popular Indian dish prepared by marinating chicken with yogurt and tandoori masala)
6. Chicken Pakoda (chicken pieces are marinated with ginger-garlic paste, coriander powder, corn flour and rice flour. They are then deep fried until crisp)
7. Egg Bonda (an easy recipe prepared by dipping boiled and shell removed eggs in bonda batter and then deep fried)
8. Chicken Kola Urundai (chettinad style deep fried chicken keema fritters combined with all fresh ground masala)
9. Murgh Malai Kabab (creamy chicken tikka kebab prepared by marinating chicken with cheese, fresh cream and spices)
10. Ayala Meen Varuval (a chettinad style fish fry where fish is marinated with freshly ground masala and then shallow fried)

Curry Varieties

1. Prawn Butter Masala (a rich and creamy curry made without dairy cream and tomato puree. It is easy to prepare and flavored with cashew-nuts.)
2. Mutton Dalcha (hyderabad style mutton and red lentils curry flavored with indian spices and served with kuska or chicken / mutton biryani)
3. Kongu Style Aatu Kari Kuzhambu (kongunadu special village style mutton curry flavored with fresh ground coconut and coriander powder masala)
4. Chicken Tikka Masala (chicken chunks are marinated in yogurt and other indian spices, cooked in tandoor, oven or stove top and then cooked chunks are added in special sauce/masala)
5. Kodi Kura  (andhra style spicy chicken curry (no coconut) prepared using tomato puree and fresh ground masala of poppy seeds, cinnamon, cloves, red chilies, pepper, cumin and fennel seeds)
6. Spicy Boti Poriyal (Spicy Mutton Tripe Gravy) (easy boti masala recipe prepared south indian style)
7. Lamb Liver Gravy (aatu eeral varuval, a spicy and flavorful lamb liver preparation which goes very well with hot steamed rice or with roti)
8. Salem Style Fish Curry (raw dam or river fish is cooked in tamarind based curry flavored with onion, coconut and coriander masala)
9. Chicken Podimas Gravy (a very simple and easy to prepare chicken podimas gravy with not much masala added)

Rice / Pulao / Roti Varieties

1. Andhra Style Prawn Pulao (a less spicy and coconut milk flavored prawn pulao made in Andhra style)
2. Chicken Kurma with Idli (the famous diwali breakfast of non vegetarians of tamilnadu, steamed piping hot idli served with chicken or mutton kurma)
3. Ambur Chicken Biriyani (a famous south indian style chicken biryani prepared using dum method of cooking)
4. Hyderabadi Chicken Dum Biriyani (hyderabad style biryani prepared using dum method, chicken is marinated overnight with the fresh spices and masala and cooked together with basmati rice)
5. Mutton & Curry Leaves Biryani (kongu style mutton biryani loaded with the flavors of curry leaves and special coriander powder)
6. Keema Paratha (minced lamb meat stuffed indian style flat-bread filled with the aroma of mint leaves)

The post Top 25 Diwali Special Non Veg Recipes appeared first on Jopreetskitchen.

Easy Prawn Tikka Biryani Recipe / Manpaanai Eral Biryani, today we will see how to prepare an easy and delicious prawn tikka biryani made south indian style with step by step photos. This biryani is prepared using clay pot / mud pot / manpaanai. Biryani is filled with the rustic flavors just like village food. I have shared a post on how to clean prawns and also a video.

Prawn tikka is prepared just like any other tikka recipe. I have used the left over marination and the oil used to shallow fry prawn as the base to prepare curry for biryani. After shallow frying prawns, just add little water to the oil which will have the masala. Mix the masala with water and use it to prepare biryani. You can either deep fry or shallow fry or grill prawns.

If you do not have clay pot, no need to worry, you can prepare this biryani using a biryani vessel or pressure cooker. You can either use seeraga samba rice or basmati rice here. The same way you can prepare tikka biryani with fish, chicken, mushroom, mutton, paneer or tofu.

I have marinated prawns for 3 hours but if you are using vegetables then no need to marinate for long, 30 minutes should be fine. I have not added tomato. If you wish then add 1 small tomato. Coconut milk can also be added to the biryani.

I always use either pressure cooker or indolium biryani vessel to prepare biryani. But after preparing biryani in a clay pot, I have become a huge fan of its taste. It has got a nice and unique flavor. Just give a try once. The clay pot I use can prepare biryani to serve 3 people. I find dum cooking method is best when using clay pot for biryani as the bottom layer doesn’t get burnt.

If you are looking for prawn recipes, then do check my compiled list. Some of the easy biryani recipes shared in my blog, Prawn Biryani, Crab Biriyani, Boiled Egg & Coconut Milk Biryani, Dindigul Chicken Biriyani and Chettinadu Mutton Biriyani. If you try any of my recipes, do share your feedback with us.

Manpaanai Eral Biryani

5 from 1 reviews

Easy Prawn Tikka Biryani | Clay Pot Biryani Recipe | Biryani Varieties

 

Print

Prep time

3 hours

Cook time

45 mins

Total time

3 hours 45 mins

 

how to prepare south indian style prawn tikka biryani

Author: Preeti Tamilarasan

Recipe type: main

Cuisine: south indian

Serves: 3

Ingredients

• To marinate prawn :
• 350 gms prawn - cleaned and deveined
• ½ tsp turmeric powder
• ½ tsp red chili powder
• 1 tbsp ginger-garlic paste
• 1 tsp garam masala
• 4-5 tbsp thick curd / yogurt
• salt to taste
• ½ tsp cumin powder
• For Green Paste:
• 1 small onion - chopped
• ½ tbsp ginger garlic paste
• 3 dry red chilies
• 4 cloves
• ½ cinnamon stick
• ¼ tsp saunf / fennel seeds
• ¼ cup mint leaves
• 1 chopped green chili
• For Biryani:
• 1 and ¼ cup basmati rice - soaked in water for 20 minutes
• 1 big onion - sliced
• ½ cup mint leaves
• salt to taste
• 1 tbsp ghee
• ½ lemon juice

Instructions

1. Please check the instructions below.

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How to prepare Easy Prawn Tikka Biryani

To Prepare Prawn Tikka and Green Paste:

• Marinate prawn with turmeric powder, chili powder, garam masala, ginger garlic paste, cumin powder and curd. Add salt to taste and mix well everything. Keep it aside for 3 hours. If using otg or microwave oven then grill them for 20-25 minutes at 200 degree C. I have shallow fried prawns.

• Take a pan or kadai. Add 4 tbsp oil and fry prawns till they turn golden brown. Remove prawns and keep aside. Add 1 cup water to the oil in which you fried prawns and mix well. Also preserve the left over marination. Grind chopped onion, green chili, dry red chilies, ginger garlic paste, cloves, cinnamon, fennel seeds and mint leaves to smooth paste without adding any water. Keep it aside.

To Prepare Biryani:

• Heat a clay pot and add 1 tbsp ghee. Add sliced onions and saute a while. Now, add mint leaves and stir well. Add green paste, left over marination and mix well everything. Now, add prawn tikka and stir well with masala.

• Add 1 cup preserved oil-masala water, 1 and 1/4 cup water and lemon juice. Close the lid and cook for 5 minutes on low medium flame. Add washed and drained rice and salt to taste. Mix well everything and close the lid.
• Cook for another 5-8 minutes. Keep checking frequently once after 2-3 minutes if the water level reduced. We do not want the biryani to get burnt at the bottom. Once rice is 3/4 cooked, switch flame to low and keep a tava on stove top.

• Now, keep the biryani pot above tava and cook it covered on low-medium for another 10 minutes. Switch off the flame and do not disturb the pot. At the time of serving, open the lid and mix everything with a fork. Serve biryani with raita or any veg / non-veg gravy.

The post Easy Prawn Tikka Biryani | Clay Pot Biryani Recipe | Biryani Varieties appeared first on Jopreetskitchen.

Veg and Non Veg Curry for Idli Dosa, I have compiled a list of 62 side dish varieties which can be served with idli and dosa. It includes chutney varieties, sambar recipes, veg curries / kurma and non veg curries.

Chutney recipes are all simple and easy to prepare. They can be even tried by bachelors or working women in no time. Some of the chutney stays well for more than 2 days which are mentioned in the particular recipe. The sambar recipes which I have shared goes well with rice too. Vegetable kurma varieties and non veg curries goes very well with parotta / idiyappam.

All the recipes are very simple. I have also shared the recipe for Idli Milagai Podi. Almost all the curry and chutney recipes are south indian style preparations. Vegetables curries are coconut based and flavored with garam masala and coriander powder. Puli Kuzhambu / Meen Kuzhambu / Fish Curry works very well with idli instead of dosa. I hope you find this list of curry for idli dosa useful. If you try any of my recipes, then do share your feedback with us.

Side Dish Recipes for Idli and Dosa

Chutney

1. Coconut Ginger Chutney, a very easy chutney recipe served with idli, dosa, pongal, upma or kara paniyaram.
2. Carrot Peanut Mint Chutney, an easy & healthy chutney recipe perfect to go with idli or dosa, prepared using carrot, peanut, mint and coconut.
3. Thalippu Vengaya Vadagam Chutney, a very easy chutney recipe made with sun-dried seasoning balls using ammikallu / masala grinding stone.
4. Kollu Chutney, a healthy kongu style chutney recipe prepared from horse gram can be enjoyed with idli, dosa or rice.
5. Green Capsicum Pottukadalai Chutney, green bell pepper, onion, dry chilies, pottukadalai and tamarind flavored chutney with no coconut added.
6. Mint Peanut Chutney, a vegan chutney recipe, stays good for 2 days if stored in refrigerator.
7. Gramathu Pudina Chutney, village style thick / getti mint chutney.
8. Gongura Chutney, andhra style pulicha keerai chutney with no tamarind or coconut added.
9. Tomato Chutney, tomato, coconut, tamarind and red chilies flavored simple chutney recipe.
10. Coconut Coriander Chutney, coconut, pottukadalai, coriander and garlic flavored chutney, no frying needed.
11. Coriander chutney, very light and simple chutney recipe made from coriander leaves, coconut, tamarind and dried methi leaves.
12. Coconut Chutney, fried coconut, garlic and tamarind chutney.
13. Onion-Tomato Chutney, a regular onion and tomato combination based chutney recipe.
14. Coconut-Pottu Kadalai Chutney, raw coconut, garlic and pottukadalai chutney takes only 5 minutes to prepare.
15. Onion Chutney, simple fried onion and coconut chutney prepared in less than 15 minutes.
16. Groundnut Chutney, fried peanuts blended together with raw coconut, tamarind and garlic flakes.
17. Coconut & Onion Chutney, another raw chutney recipe variety prepared from coconut, onion, red chilies and pottukadalai.
18. Spicy Tomato Pickle, spicy south indian style pickle made from pulpy tomatoes and can be preserved for 10 days in refrigerator.

Sambar for Idli, Dosa and Rice

1. Udupi Sambar, tamarind and coconut based sambar prepared with toor dal and with a touch of jaggery for mild sweetness.
2. Dry Chili Sambar, very simple and easy to prepare chili sambar without any vegetables and no sambar powder added.
3. Bombay Sambar, quick and easy sambar variety made using besan, no vegetables needed to prepare this simple curry.
4. Mulangi Sambar, radish and toor dal sambar, tamarind based and sambar powder added.
5. Uppu Sambar, simple sambar recipe, not spicy and filled with the flavor of whole moong dal, a slight touch of turmeric powder and salt alone makes it too delicious.
6. Moong Dal Sambar, a tiffin sambar variety prepared from pasi paruppu / green gram.
7. Mulaikattiya Payatham Paruppu Sambar, a healthy and quick sambar variety made from moong dal sprouts, tamarind based curry.
8. Brinjal Drumstick Sambar, no onion sambar made from fresh masala of coconut, fenugreek seeds, coriander seeds, dry chilies and peppercorns.
9. Raw Mango Nookal Sambar, no tamarind based curry since raw mango is used.
10. Peerkanga Masial Sambar, sweet and sour in taste & good for health, this dish is common among village people, made from ride gourd and moong dal.
11. SiruKeerai Kuzhambu, amaranths, toor dal and tamarind combination in a curry with no sambar powder added.

Veg Curries / Kurma for Idli, Dosa

1. Vadakari, the famous steamed channa dal curry prepared without coconut, best to be served with idli or dosa.
2. Potato Kurma, another famous kongunadu special potato curry made from fresh ground masala with a touch of coriander powder.
3. Poondu Kuzhambu, a very simple and easy to prepare garlic curry which tastes just like non veg curry.
4. Chettinadu Puli Kuzhambu, tamarind based simple plain curry without any vegetables added and tempered with onion vadagam.
5. Chettinadu Style Veg Curry, mixed vegetable curry loaded with the flavors of coconut, poppy seeds, cashew, red chilies, cumin seeds and fennel seeds.
6. Pattani Salna, street side hotel famous salna curry prepared from dried peas, perfect with idli, dosa or parotta.
7. Multi Veg Kurma, green colored curry prepared from mixed vegetables and mint, coconut, green chilies and pottukadalai.
8. Quick Vegetable Kurma – without coconut, a very easy mixed vegetable kurma prepared without coconut, the creaminess comes from milk.
9. Thakkali Kurma, a tomato and coconut based curry which can be prepared in a jiffy, no vegetables added.
10. Kadala Paruppu Kurma, simple channa dal and vegetable curry to go with idli or dosa or parotta.
11. Vegetable Kurma, a simple and spicy vegetable kurma prepared using pressure cooker in less than 20 minutes.
12. Kollu Kurma Kuzhambu, a healthy and nutritious horse gram sprouts curry prepared south indian style.
13. Moong Sprouts & Potato Curry, moong bean sprouts & potato curry, a flavorful coconut based curry made with fresh ground masala and sambar powder.
14. Kathirikkai Kuzhambu, tamarind and coconut based curry, goes very well with cooked rice or idli or dosa.
15. Soya Chunks Kurma, potato and soya chunks curry, mild spicy and full of flavors of coriander seeds, fennel seeds, cumin seeds and coconut milk.
16. Pavakkai Verkadalai Kuzhambu, a very unusual combination of bitter gourd and peanuts which is spicy, tangy and bitter in taste.

Non Veg Curry for Idli Dosa and Parotta

1. Simple Egg Curry, creamy boiled egg curry prepared using coconut milk, mildly spiced and has a rich flavor of garam masala.
2. Karamani Muttai Salna, black eyed beans and egg drop curry prepared with freshly ground masala made by blending coconut, pottukadalai, cumin seeds and spices.
3. Egg Salna, an another egg drop curry variety prepared from fresh ground masala also served with parotta.
4. Spicy Muttai Kurma, easy to prepare egg curry flavored with sambar powder and coriander powder / garam masala.
5. Meen Kuzhambu, a spicy and tangy fish curry based on tamarind, no coconut added, best to serve with idli and dosa.

Chicken Curries

1. Kongu Style Kozhi Kuzhambu, village style country chicken curry prepared with coconut, sambar onion, red chilies and kongu special coriander powder.
2. Chicken Curry using Sambar Powder, an easy and simple chicken curry recipe prepared using sambar powder and coconut.
3. Chicken Kurma, another simple chicken curry recipe prepared home style with easily available ingredients.
4. Spicy Chicken Kuzhambu, a spicy curry made using pressure cooker, marinated chicken cooked with fresh ground masala and coconut milk.
5. Karuveppilai Kozhi Kari, curry leaf flavored south indian style chicken curry made from fresh ground masala.
6. Kongu Style Aatu Kari Kuzhambu, village style mutton curry flavored with fresh ground coconut and coriander powder masala, the flavor of coriander seeds will be leading.

Mutton Curries

1. Chettinadu Mutton Kuzhambu, the famous Mutton Curry prepared with fresh ground masala, use either pressure cooker or mud pot to prepare this curry.
2. Boti Kuzhambu, a simple tripe curry prepared south indian style with the combination of coconut, coriander powder, cloves, cinnamon and saunf.
3. Boti Kadala Paruppu Kuzhambu, lamb tripe curry prepared with channa dal and brinjal, typical village style curry also served with ragi kazhi.
4. Mutton Curry, simple and flavorful mutton curry prepared with curd base.
5. Mutton Curry Home Style, a rich and creamy lamb meat curry with the addition of maida and coconut milk.

The post Curry For Idli Dosa | Side Dish Recipes for Idli Dosa appeared first on Jopreetskitchen.

Viral Meen Kuzhambu, today we will see how to prepare tamilnadu style butter fish / viral meen kuzhambu recipe with step by step photos. Viral Meen is a fresh water fish variety and tastes delicious when prepared in tamarind or raw mango based curry.

This is a chettinad style viral meen kuzhambu where I have not used coconut. You can substitute tamarind with raw mango according to your need. Viral meen should be cleaned well as it is a slippery fish. It is best to get it cleaned by fish selling vendor. Rub it with salt and wash under running water. Wash it well and marinate with sambar powder, coriander powder, turmeric powder and salt. You can either fry the fish and use in curry or follow the method which I have mentioned below. I have used it raw and cooked for some 8-10 minutes as they tend to break if cooked for longer duration. Just follow the steps and enjoy this tamilnadu style fish curry which is a delicacy. If you do not get viral meen, then try this curry with any fresh water fish variety.

Some of the other fish curry recipes shared in my blog, Salem Style Fish Curry, Ayala Meen Kuzhambu, Fish Kofta Curry, Fish and Cabbage Curry and Fish curry using Mustard Paste. If you are looking for more fish based recipes, then do check my page. If you try any of my recipes, then do share your feedback with us.

Viral Meen Kuzhambu

5 from 1 reviews

Viral Meen Kuzhambu, Tamilnadu style Meen Kuzhambu | Butter Fish Curry Recipe

 

Print

Prep time

30 mins

Cook time

25 mins

Total time

55 mins

 

How to prepare south indian style fish curry with step by step photos

Author: Preeti Tamilarasan

Recipe type: curry

Cuisine: south indian, tamilnadu, chettinadu

Serves: 4

Ingredients

To Marinate Fish:

• 500 gm Viral Meen / Butter Fish
• ½ tsp turmeric powder
• 2 tsp sambar powder
• salt to taste
• 1 tsp coriander powder

For Curry:

• 150 gm shallots / sambar vengayam - chopped
• 1 small tomato - chopped
• 1 tbsp ginger garlic paste
• ¼ tsp turmeric powder
• 2 and ½ tsp sambar powder
• 1 tsp coriander powder
• asofoetida / hing -a pinch
• salt to taste
• 1 tsp fennel seeds / saunf
• 1 stick curry leaves
• ¼ tsp fenugreek seeds / vendhyam
• lemon sized tamarind ball - soaked in 2 cup water for 30 minutes
• 1 tsp mustard seeds

Instructions

1. Please check below for the instructions.

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How to prepare Tamilnadu style Fish Curry

• Wash fish and marinate well with the above mentioned ingredients. Keep it aside for 30-40 minutes. Meanwhile, soak tamarind in 2 cup water and keep aside for 30 minutes. After 30 minutes, squeeze tamarind pulp and strain the juice. Keep it aside.

• Heat 4 tbsp coconut or peanut oil in a pan or kadhai or mud pot. Temper mustard seeds, fenugreek seeds and curry leaves. Add chopped shallots and cook for a while. Now, add chopped tomatoes and mash the pulp. Cook it covered on low flame.

• Add ginger garlic paste and stir well. Now, add turmeric powder, sambar powder, asofoetida and coriander powder. Mix well everything. Now, add tamarind water and another 2 cup water. Add salt to taste and cook it covered for 10 minutes on low medium flame. If you want thick curry, then cook for another 5-8 minutes.

• Now, carefully drop marinated fish pieces in the curry and give a stir. Close the pan and let it cook on low flame for 10 minutes. Switch off the flame and mix the curry carefully. Serve this curry with rice or idli.

The post Viral Meen Kuzhambu, Tamilnadu style Meen Kuzhambu | Butter Fish Curry Recipe appeared first on Jopreetskitchen.

Collection of Karuvadu Recipes, I’m sharing a list of 8 south indian style karuvadu / salted dry fish recipes. The list includes curry varieties and dry varuval recipes. Karuvadu recipes are often tried during summer at my place. There are various karuvadu varieties which you can find at market mostly during aadi month. But our most favorite one is nethili karuvadu. I have shared 3 different varieties of nethili karuvadu kuzhambu.

Always pre soak karuvadu in water and cook for some 10 minutes in water. This step is necessary to avoid raw smell. Karuvadu kuzhambu is paired with Ragi Koozh or Ragi Kazhi or rice. I have tried karuvadu varuval or thokku with roti, which is also my family’s favorite dish. Just roll the masala inside roti and serve. If you try any of my recipes, then do share your feedback with us.

List of Karuvadu Recipes

• Karuvadu Konda Kadalai Kuzhambu, nethili karuvadu and white chickpeas are cooked in a tamarind based curry. freshly ground masala prepared using shallots, tomatoes and dry chilies add unique flavor to the dish.

• Vanjaram Karuvadu Varuval, an easy dry varuval or thokku recipe prepared using vanjaram karuvadu / dry king fish, onion, tomatoes, ginger garlic paste, chili powder and coriander powder. serve this with cooked rice or as a side dish with roti / chapati.

• Sundakkai Nethili Karuvadu Kuzhambu, a unique combination of fresh turkey berry / sundakkai and nethili karuvadu along with other vegetables like brinjal and drumstick, flavored with sambar powder and coriander powder and cooked with tamarind juice. serve this along with ragi kazhi or cooked rice.

• Nethili Karuvadu Kuzhambu, another nethili karuvadu kuzhambu variety prepared using avarakkai and mochai beans in coconut and tamarind based curry.

• Nethili Pepper Fry, a simple and easy thokku variety prepared using onion, curry leaves and lots of pepper.

• Prawn Masala Chapati Roll, small size dry prawns are cooked as masala and stuffed inside chapati / roti.
• Nethili Karuvadu Thokku, another thokku variety prepared using dried anchovies or nethili, best to serve with rasam rice.

• Nethili Kadai Fry, a very simple stir fried nethili karuvadu recipe flavored with turmeric powder, chili powder and salt. Serve it as starter / appetizer.

The post Collection of Karuvadu Recipes, Tamilnadu style Dry Fish Recipes appeared first on Jopreetskitchen.