Collection of Biryani Varieties, Biryani, a popular rice based dish made with rice, spices and cooked chicken, egg, seafood, lamb or any vegetables. The various indian spices are used to prepare Biriyani and each cuisine has got its own set of ingredients which are brought together to prepare an unique and aromatic Biriyani.

Some of the spices used are Cloves, Cinnamon, Star anise, Cardamom, Nutmeg, Maze & Bay leaf. Other ingredients include Curd / Yogurt, Onion, Tomatoes, Green chilies, Mint & Coriander Leaves.

In Tamilnadu (south-Indian State), two types of rice grains are used to prepare Biriyani. They are Seeraga Samba & Basmati Rice. Basmati Rice is basically a long-grained rice which has got its own flavor and it is also used in north-Indian states. Whereas, Seeraga Samba Rice are very short compared to Basmati Rice and it is grown in south-Indian state of Tamilnadu.

There are various methods to cook Biriyani. Rice can be either 3/4 th cooked, followed by the layering of meat or vegetable base curry and then sealing the vessel with roti dough. This method is called Dum Process where all the ingredients are cooked under slow heat covered with charcoal (as in old traditional method) or on stove top.

I have mostly shared south indian style of biryani making process except for few north indian style biryani recipes. I hope you would find this list useful, especially, the biryani lovers like me Some of the famous biryani recipes like Ambur biryani, Dindugal biryani, Hyderabad biryani, Mumbai biryani, etc.. have been shared.

If you try any of my recipes, then do share your feedback with us. I shall keep updating this list whenever I publish a new biryani recipe. So do check out this space for more number of biryani varieties and cook and enjoy…

Collection of Biryani Varieties

Vegetarian Biryani Recipes

1. Tofu Peas Biryani, an aromatic and delicious tofu and peas biryani prepared using fresh homemade biryani masala, coconut milk and seeraga samba rice.
2. Ambur Vegetable Biryani, the famous south indian style dum biryani variety made using vegetables like carrot, beans, potato and peas.
3. Vegetable Kacchi Biryani, kacchi means ‘raw’, the raw vegetables are marinated with yogurt, spices and cooked with rice on dum till perfection.
4. Mushroom Biryani, how to prepare south indian style mushroom biryani in a clay pot with step by step pictures.
5. Pudina Biryani, spicy mint biryani (without vegetable or meat), another flavorful biryani made with fresh ground mint paste and biryani masala.
6. Hyderabad Vegetable Dum Biryani, a very famous Biryani recipe made with rice and vegetables. Clay pot gives an unique flavor to the dish.
7. Beetroot Soya Chunks Biryani, a vegan friendly, gluten free and healthy south Indian style Biryani recipe flavored with coconut milk and fresh ground coriander powder.
8. Vegetable Pasta Biryani, a spicy and aromatic biryani made from whole wheat fusilli pasta and combination of vegetables like baby corn, mushroom, beans, carrot and green peas.
9. Raw Jackfruit Biryani, a regular biryani recipe made using baby jackfruit and fresh homemade biryani masala powder.
10. Mushroom & Spinach Biryani, a flavorful biryani prepared from Button Mushrooms and Spinach with a touch of fresh Biryani Masala.
11. Kuska Biryani, a south indian special plain biryani recipe prepared without using vegetables or meat but gets its flavor from fresh paste and stock.
12. Achari Paneer Tikka Biryani, a flavorful biryani recipes prepared using pickling spices like fenugreek seeds, onion seeds, mustard seeds, cumin seeds and fennel seeds.
13. Qabooli Biryani, Hyderabad special lentil biryani made from split bengal gram or channa dal and served with special curd chutney.
14. Paneer & Soya Chunks Biryani, another biryani variety prepared using paneer and soya chunks with curd, biryani powder and fresh ground masala paste.
15. Kofta Biryani, biryani prepared using kofta (combination of potato, paneer and plantain), try this biryani for a unique flavor and aroma.
16. Mixed Sprouts Biryani, protein rich healthy biryani variety prepared using mixed sprouts (red kidney beans, white chickpeas, green chickpeas), cashew nuts and poppy seeds.
17. Baby JackFruit Biryani, a regular chettinad style biryani preparation
18. Vegetable Brinji, another famous south indian style vegetable biryani recipe usually served during marriage or on special occasions.

Non-vegetarian Biryani Recipes

Chicken Biryani Varieties

1. Ambur Chicken Biriyani, south-Indian special biryani recipe which is equally famous as Dindgul Biryani. Though each one uses somewhat same types of ingredients, but still they have got their own unique taste.
2. Mumbai Style Chicken Biryani, A very flavorful and aromatic biryani prepared from indian spices, fried potatoes and chicken.
3. Chicken Biriyani with Homemade Masala Powder, a simple chicken biryani recipe prepared using biryani powder and coconut milk.
4. Chicken Biriyani with Brown Rice, chettinad style chicken biryani recipe made healthy using brown rice.
5. Hyderabad Chicken Dum Biriyani, the famous Hyderabad style chicken dum biryani, the cooking procedure may seem long but still worth to try.
6. Dindigul Chicken Biriyani, the famous south Indian style Chicken Biryani with subtle flavors of mint leaves and garam masala.
7. Zafrani Chicken Biriyani, a typical north indian style chicken biryani recipe prepared using dum method of cooking.
8. Chettinad Chicken Biriyani, a regular yet famous and flavorful chettinad style chicken biryani.
9. South Indian Chicken Biryani, how to prepare an easy home style chicken biryani recipe using dum method.

Egg Biryani Varieties

1. Egg Biriyani Using Brown Rice, biryani recipe prepared using curd, vegetable stock, fresh ground masala and indian spices.
2. Boiled Egg & Coconut Milk Biryani, flavored with coriander and garam masala, this is one easy and delicious biryani which can also be tried with vegetables, chicken, fish, mutton or prawns.

Mutton Biryani Varieties

1. Keema Dum Biryani, minced lamb meat biryani, flavored with fresh garam masala and spices.
2. Mutton & Curry Leaves Biryani, Kongu Style Mutton Biryani, doesn’t contain garam masala or biryani masala. It is loaded with the flavors of curry leaves and my special kongu style coriander powder.
3. Chettinad Mutton Biriyani, delicious chettinad style biryani prepared using special ground masala paste which leaves an unique flavor to the dish.
4. Mutton Biriyani using Brown Rice, a simple and nutritious biryani that can be also tried with egg, vegetables, fish or chicken.
5. Chettinad Mutton Biriyani – Using Coconut Milk, how to prepare the famous chettinad mutton biryani using coconut milk and spices. I have followed dum method of cooking to prepare this south indian special chettinad mutton coconut milk biryani.
6. Ambur Mutton Biriyani, the famous ambur style mutton dum biryani recipe with step by step photos.
7. Mutton Biriyani – Microwave Cooking, an easy and simple biryani recipe prepared in a microwave oven.

Seafood Biryani Varieties

1. Easy Prawn Biryani, an easy method which doesn’t require much grinding and very light to stomach.
2. Crab Biriyani, tamilnadu style nandu biryani made with crab meat and not using its claws / legs.
3. Cabbage & Prawn 65 Biriyani, a unique combination of cabbage and prawn 65 in a special biryani recipe.
4. Easy Prawn Tikka Biryani, an easy and delicious prawn tikka biryani made south indian style, prepared using clay pot / manpaanai and filled with the rustic flavors.

The post Collection of Biryani Varieties | 40 Biryani Recipes | How to prepare Biryani appeared first on Jopreetskitchen.

Nethili Meen Thokku, today we will see how to prepare tamilnadu style nethili fish / anchovies thokku with step by step photos. Nethili meen thokku goes very well with rasam rice or you can prepare it as chapati roll for kids lunch box or for dinner.

Anchovies / Nethili meen is cleaned, washed and marinated with sambar powder. Fry those pieces and saute with onion, tomato, curry leaves and ginger garlic paste. The same procedure can be followed for any boneless fish cubes. I have added fried fish to prepare thokku because I dont like the raw smell of nethili in curry or gravy. You can add raw fish directly to the gravy according to your preference. The preparation is similar to nethili karuvadu thokku, so those who avoid dry seafood can try this delicious nethili meen thokku and enjoy with rasam rice. Nethili meen thokku is prepared without adding water. You would get dry thokku. I have used coconut oil for frying and sauteing. You can replace it with groundnut oil.

Some of the other fish recipes shared in my blog, Sheela Meenu Puttu, Nethili Meen Varuval (Nellikuppam Special), Kezhanga Meen (Smelt) Pickle, Ayala Meen Varuval – Chettinadu Style Fry and Tandoori Pomfret. If you try any of my recipes, then do share your feedback with us.

Nethili Meen Thokku Recipe

5 from 1 reviews

Nethili Meen Thokku Recipe | How to prepare Meen Thokku

 

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Prep time

30 mins

Cook time

25 mins

Total time

55 mins

 

how to prepare tamilnadu style nethili meen thokku with step by step photos

Author: Preeti Tamilarasan

Recipe type: side

Cuisine: south indian, tamilnadu

Serves: 2

Ingredients

To Marinate Fish:

• 40 pieces of nethili / anchovies
• ½ tsp turmeric powder
• 1 tsp sambar powder
• salt to taste

To prepare Thokku:

• 1 big onion - finely chopped
• 1 tomato - finely chopped
• ½ tbsp ginger garlic paste
• ¼ tsp turmeric powder
• salt to taste
• 1 and ½ tsp sambar powder
• 1 tsp coriander powder
• curry leaves - 1 stick
• 1 tsp mustard seeds

Instructions

1. Please check the instructions below.

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How to prepare Meen Thokku

• Marinate fish with turmeric powder, sambar powder and salt to taste. Keep aside for 30 minutes. Heat a tava or frying pan. Add 3 tbsp oil and shallow fry nethili fish till it turns golden brown. Remove from the heat and keep aside. Transfer the left over oil to the pan or kadhai and heat it. Add 1 tbsp extra oil if needed.

• Temper mustard seeds and curry leaves. Add chopped onions and cook for a while. Now, add tomatoes and mash the pulp. Add ginger garlic paste and stir well. Now, add fried nethili fish, turmeric powder, sambar powder, coriander powder and salt to taste. Stir well everything and cook it covered on low flame for 10-15 minutes. Serve thokku with rasam rice or roll inside roti.

The post Nethili Meen Thokku, How to prepare Meen Thokku appeared first on Jopreetskitchen.

Collection of Indian style Pickle Recipes / Achaar Recipes, I have compiled a list of 6 non veg pickle and 12 veg pickle recipes (Indian style Pickle Recipes) shared over a period of time in my blog.

Summer is all about making sun dried pickle recipes in India. The most popular ones are made using raw mango and lemon. Pickle are served as a side for roti and cooked rice. For south Indians, curd rice is never complete without pickle / oorugai. Typing oorugai makes my mouth watery

To store pickle, you need a clean bottle or ceramic pickle jar. If prepared properly, any pickle will last up to 6 months to 1 year. For north indian style pickles, mustard oil is preferred, whereas, for south indian style pickles, gingelly oil / nalla ennai or groundnut oil is preferred. Always use cold pressed oils for pickles and also for regular cooking. I hope you find this list useful. I shall keep updating the list with new indian style pickle recipes. If you try any of my recipes, do share your feedback with us.

Collection of Indian style Pickle Recipes

Veg Pickle Recipes

Instant Grated Amla Pickle, Nellikai Thokku, an easy to prepare indian gooseberry pickle recipe which gets ready in less than 10 mins.

Bitter gourd Pickle, Pavakkai Oorugai / Karela Achaar, sweet and sour pickle made from bitter gourd, palm jaggery and tamarind. This is a south indian style pickle. I have used mid-hi pavakkai / small bitter gourd to prepare this pickle.

Fresh Turmeric Ginger Pickle, Kachche Haldi ka Achaar / Manjal Inji Oorugai, a very easy and tasty pickle variety made from raw turmeric and ginger. Use either mustard oil or gingelly oil to prepare this pickle.

Punjabi Mango Pickle, the famous Punjabi style mango pickle recipe prepared using mustard oil and all the achari spices like mustard seeds, fenugreek seeds, fennel seeds and kalonji.

Garlic Pickle, Malai Poondu Oorugai, a spicy and delicious garlic pickle served with rice, roti / chapati or dosa.

Amla Pickle, a healthy and easy amla pickle recipe made with only 1 teaspoon oil.

Spicy Tomato Pickle, another famous tamilnadu style tomato pickle / thakkali thokku, stays well for a week if refrigerated and best travel food which is not only easy to prepare but tastes excellent with idli, dosa, roti, rice and poori.

Brinjal Pickle, the famous tamilnadu style eggplant pickle mainly served with biryani, gets tangy taste from tamarind.

Green Apple Pickle, Apple Thokku, an easy and yummy pickle with green apple, made south indian style. The recipe is similar to tomato pickle and amla pickle which we prepare regularly at home.

Instant Mango Pickle, learn how to prepare quick and easy south indian style raw mango pickle (maanga oorugai) recipe with step by step photos. Serve this delicious mango pickle with ragi koozh, curd rice or any south indian main coarse.

Pickled Onions, Sirkewale Pyaaz, how to prepare restaurant style pickled onions at home. Vinegar soaked shallots are a famous accompaniment usually served in north indian restaurants.

Lemon Pickle, how to prepare tamilnadu style lemon pickle at home. I have not added much spice and sun dried the pickle for a week.

Non Veg Pickle Recipes

Mutton Keema Pickle, south indian style minced meat pickle which stays well for 2-3 days. The best way to serve is with roti or poori.

Mutton Pickle, mutton pieces are fried, saute with mustard, fenugreek seeds, cumin seeds, ginger garlic paste and tamarind extract.

Smelt Fish Pickle, kezhanga meen pickle, it takes time to clean the fish and remove its center bone and chop fish into small cubes. The effort is all worth once you taste this delicious pickle.

Prawn Pickle, prawn pickle is prepared the same way as mutton pickle.

Fish Pickle, Meen Urugai / Fish Achaar, how to prepare Kerala style fish pickle using Vanjaram / King Fish cubes. Serve this pickle with roti or rasam rice or sambar rice. It stays well for a week if kept in refrigerator.

Pickled Seer Fish, instant vanjaram meen oorugai, serve with any main coarse, stays well for 2-3 days if refrigerated in a clean airtight container.

The post Indian style Pickle Recipes | Veg and Non Veg Pickles appeared first on Jopreetskitchen.

Nei Meen Varuval Recipe, today we will see an easy and simple fish fry recipe using nei meen / seer fish / black vanjaram.

The ingredients used to marinate fish cubes are sambar powder, turmeric powder, pepper powder, cumin powder, rice flour, coriander powder and lemon juice. You can either deep fry or shallow fry them. Since this fish contains high mercury content, pregnant ladies should consume it moderately.

Fry nei meen carefully as they tend to break easily. I haven’t used this fish to prepare curries, but soon will try that too. You can either use fillets or cubes to prepare varuval. Some of the ingredients which you can also use to marinate are 2 tsp ground curry leaf or mint paste.

Some of the fish recipes shared in my blog, Nethili Meen Thokku, Sheela Meen Puttu, Pepper Sura Puttu, Nethili Meen Varuval and Chutney Fish Fry. If you try any of my recipes, then do share your feedback with us.

Nei Meen Varuval Recipe

5 from 1 reviews

Nei Meen Varuval Recipe | Seer Fish Fry

 

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Prep time

30 mins

Cook time

15 mins

Total time

45 mins

 

how to make nei meen fry

Author: Preeti Tamilarasan

Recipe type: side

Cuisine: south indian

Serves: 2

Ingredients

• 5-6 fish cubes (nei meen / seer fish)
• ¼ tsp turmeric powder
• ½ tsp sambar powder
• 1 tsp pepper powder
• ½ tsp cumin powder
• ½ tsp coriander powder
• 1 tsp lemon juice
• salt to taste
• 2 tsp rice flour

Instructions

1. Please check the instructions below.

3.5.3226

How to make Seer Fish Fry

• Clean and wash fish cubes. Combine all the above mentioned ingredients in a mixing bowl and marinate fish cubes. Keep it aside for minimum 30 minutes. Heat a tava or frying pan. Add few tbsp of oil and shallow fry marinated fish cubes till it turns golden brown. Remove from the heat and serve hot.

The post Nei Meen Varuval Recipe | Seer Fish Fry appeared first on Jopreetskitchen.

Mathi Maanga Kuzhambu, today we will see how to prepare mathi maanga kuzhambu (fish and mango curry) at home with step by step photos. Serve this delicious south indian style fish curry with rice, idli or dosa.

For preparing fish curries, the most basic ingredient we need is tamarind for the sweet and sour taste. Tamarind can be replaced by raw mango too. Raw Mango gives a unique taste to the dish. You can use both tamarind and raw mango at the same time, but you need to reduce the quantity of raw mango or tamarind extract accordingly to avoid too much sweet and sour taste.

I have used ground coconut paste to prepare mathi maanga kuzhambu. You can either replace with coconut milk or skip coconut. Since, we have used coconut, the curry should be finished on the same day. Fish curries without coconut tastes better on the next day. Mathi meen / Sardine fish can be replaced by any fish variety.

Some of the fish curry recipes shared in my blog, Sankara Meen Kuzhambu, Indian Salmon Fish Curry, Fish Kofta Curry, Fish Curry with Mustard Paste & Coconut Milk and Sudumbu Meen Kuzhambu. If you try any of my recipes, then do share your feedback with us.

Mathi Maanga Kuzhambu Recipe

5 from 1 reviews

Mathi Maanga Kuzhambu | Fish Mango Curry Recipe

 

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Cook time

30 mins

Total time

30 mins

 

how to make mathi meen maanga kuzhambu

Author: Preeti Tamilarasan

Recipe type: main

Cuisine: south indian, tamilnadu

Serves: 3

Ingredients

To Marinate fish:

• 8 mathi meen / sardine fish - cleaned and washed
• ½ tsp turmeric powder
• 1 and ½ tsp sambar powder
• salt to taste

For Curry:

• 2 medium sized onion - chopped
• 2 small tomatoes - chopped
• 1 green chili - chopped
• ½ cup ground coconut paste
• ½ tbsp ginger garlic paste
• ¼ tsp turmeric powder
• 1 and ½ tsp sambar powder
• ¼ tsp fenugreek seeds
• 1 tsp coriander powder
• ½ chopped raw mango
• 2 stick curry leaves
• salt to taste
• 1 tsp mustard seeds
• 3-4 cup water

Instructions

1. Please check the instructions below.

3.5.3226

How to make south Indian style Fish Mango Curry

• Marinate fish with the above mentioned ingredients under “To Marinate” and keep aside for minimum 1 hour. Heat a tava or frying pan with enough oil and shallow fry fish till completely cooked. Remove from the heat and keep aside. If there is any left over oil, you can use to prepare fish curry.

• Heat 1 tbsp oil in a pan or kadhai. Temper mustard seeds and curry leaves. Add chopped onions and green chilies. Cook for a while. Now, add tomatoes and mash the pulp. Add turmeric powder, sambar powder and coriander powder. Stir well everything.

• Add ground coconut paste and 3-4 cup water. Now, add salt to taste and cook it covered for 8 minutes. Add chopped raw mango slices and cook covered for another 10 minutes. Now, add fried fish and cook for 10 minutes. Serve curry with rice.

The post Mathi Maanga Kuzhambu | Fish Mango Curry Recipe appeared first on Jopreetskitchen.

Karuvepilai Recipes, I have compiled a list of 13 curry leaf based tamilnadu style recipes shared in my blog. Curry leaves are mainly used for tempering in Indian cuisine. The same wonder leaf can be used to prepare tasty and delicious recipes. I mostly experiment curry leaves with non veg varieties as their taste blends very well with karuvepilai / curry leaf. I have used curry leaves to prepare biryani, masala powders, tikka, curry, gravy and varuval. If you try any of my karuvepilai recipes, then do share your feedback with us.

Some useful facts about Curry Leaves : (Source : Google)

• Dried curry leaves are known to be very useful in the treatment of indigestion and heartburn.
• contains antioxidant properties and have the ability to control diarrhea, gastrointestinal problems such as indigestion, peptic ulcers, dysentery, diabetes and an unhealthy cholesterol balance. They are also believed to have cancer fighting properties.
• Curry leaves are also known to reduce bad LDL cholesterol level.
• Curry leaves are believed to help in strengthening hair roots. Dry curry leaf powder mixed in oil can be applied to your hair with a quick massage. Doing these on a regular basis can improve hair growth as well.

Collection of Karuvepilai Recipes / Curry Leaf Recipes

Masala Powder Recipes

• Homemade Curry Masala Powder, an aromatic kongu special curry masala powder recipe for veg and non-veg curries which leaves a unique flavor to the dish, prepared using coriander seeds, lots of curry leaves, cumin seeds, fennel seeds, peanuts, dry chilies and fenugreek seeds.

• Chicken Masala Powder / Curry Powder, an important ingredient used in most of the non veg preparations all over India to enhance the flavor of the dish. You can also use this powder to prepare veg curries as it doesn’t contain any non veg ingredient.

Veg Recipes

• Karuvepilai Paneer Tikka, a south-Indian style paneer tikka flavored with curry leaves. spicy, flavorful and delicious. serve this with any spicy sauce. you can use this tikka as fillings for roti wraps or simply serve this as snack.

• Karuvepillai Baby Corn Masala, a south-Indian style twist to regular baby corn masala, cooked to perfection with curry leaves and coriander seeds masala.

• Karuvepillai Rajma Masala, a regular rajma masala with more south indian spices and additional aroma of curry leaves.

• Karuvepilai Kuzhambu, south indian style curry prepared using fresh ground masala made from curry leaves, coconut, green and dry chilies. a tamarind based curry best to serve with rice.

Non Veg Recipes

• Mutton Curry Leaves Biryani, a south indian style special kongu style biryani recipe, doesn’t contain garam masala or biryani masala. Biryani is loaded with the flavors of curry leaves and my special kongu style coriander powder.

• Karuvepilai Kozhi Varuval, how to prepare marinated chicken fry flavored with curry leaves and shallots. This is a typical tamilnadu style preparation shared with step by step photos.

• Eral Varuval, a very aromatic Prawn Masala flavored with Curry Leaves. a simple preparation where prawns are marinated with fresh ground masala and cooked to perfection.

• Karuvepilai Kozhi Kari, curry leaf flavored South Indian style chicken Curry made from fresh ground masala using peppercorns, fennel seeds, coriander seeds, dry chilies and onion.

• Karuvepilai Eral Thokku, how to prepare tamilnadu style eral thokku / prawn masala recipe with step by step photographs. eral thokku is nothing but prawn masala flavored with curry leaves and spices.

• Marinated Fish Gravy, marinated and fried fish fillets are cooked in a south indian style curry prepared using cashew nuts, curry leaves, pepper corns and garam masala.

• Karuvepilai Aatu Kari Thokku, another south indian special lamb and curry leaves gravy prepared using fresh ground masala.

The post Collection of 13 Karuvepilai Recipes | Curry Leaf Recipes appeared first on Jopreetskitchen.

Collection of Rava Recipes / Indian style Semolina Recipes, I’ve compiled a list of 28 sooji / rava recipes shared in my blog. Rava / Sooji is used to prepare sweets like halwa and ladoo. But you can also try them in cake, cookies, payasam / kheer and gujia / somaas. Other than sweet recipes, they are used to prepare instant idli recipes.

Instant idli prepared using rava doesn’t require any fermentation. It really makes the cooking more easier sometimes. Use rava / sooji for coating purpose like fish, chicken for frying. Similarly, use it to coat patties / cutlet/ tikki.

Some of the other collection of recipes you might be interested in, maida recipes, besan recipes, halwa recipes, kheer recipes, no ghee sweet recipes, paniyaram recipes and cutlet recipes. If you try any of my recipes, then do share your feedback with us.

Collection of Rava Recipes

Rava Sweet Recipes / Dessert using Sooji

• Semolina Cardamom Cake, a middle eastern style cake made from semolina, coconut, sugar, milk and butter. The cake is completely soaked in sugar lemon syrup before serving.

• Savory Semolina Cake, the indian version of savory semolina cake made using pressure cooker.

• Beetroot Cookies, egg-less and butter-less beets cookies made using maida, brown sugar, rava, beets puree with a touch of cinnamon powder.

• Nan Khatai, an indian egg-less cookie made from maida, sugar and ghee.

• Rava Ladoo, an easy ladoo variety which can be prepared without any difficulties.

• Sweet Rava Paniyaram, an egg-less version of chettinad style rava paniyaram prepared using maida, rava, sugar and milk.

• Surul Poori, south indian style sweet / dessert made using rava, maida and butter, filled with a paste of rice flour and butter.

• Rasgulla, the famous rasgulla recipe prepared using paneer / cottage cheese and rava, soaked in sugar syrup.

• Sooji Halwa, the famous and easy indian dessert made using semolina, sugar, water / milk. try any variations like adding fruit puree or dry fruits.

• Peach Kesari, a fruity twist to the regular halwa recipe using peaches.

• Egg Paniyaram, the famous chettinad special muttai paniyaram made from maida, rava, egg, milk and sugar.

• Oats Mango Phirni, a north indian dessert prepared from milk and ground rice. Ground rice makes it thick and people serve it chilled for dinner. Instead of rice, use rava and oats.

• Gobi Kheer, a healthy trio combination of oats, cauliflower and sweet basil seeds in kheer. Instead of sugar or condensed milk, add honey.

• Besan Mawa Ladoo, Kadalai Maavu Khoa Laddu, another variety of besan ladoo which is prepared from milk solids / mawa and condensed milk. easy to prepare and takes 15-20 mins.

• Baked Millet Gujia, a perfectly baked gujia / karanji with crispy outer layer and aromatic filling of rava, mawa, desiccated coconut and palm jaggery. guilt free and low in calories.

• Moong Dal Gujia, Baked Mawa Somaas Recipe, a simple and healthy gujia variety made with moong dal, mawa and dates powder stuffing, with step by step photos.

• Peanut Gujia, Verkadalai Somas, a deep fried dumpling made from wheat flour and filled with peanuts, desiccated coconut and palm jaggery.

• Mawa Gujia,  a sweet dumpling made with maida and filled with nuts or coconut or khoya.

Breakfast / Tiffin / Snacks Recipes Using Rava

• Beetroot Dhokla, a regular dhokla recipe with an addition of beetroot puree. It can be enjoyed well with Green Chutney & Dates Tamarind Chutney.

• Khaman Dhokla, a famous and healthy snack from Gujarat. I have shared the instant version.

• Barley Rava Idli, a healthy breakfast / dinner recipe which doesn’t require any fermentation. To make this Idli even more colorful, add finely chopped veggies like carrot, beans, beetroot to the batter.

• Oats Rava Idli, another instant version of idli, which doesn’t require any fermentation.

• Oats Rava Bread Toast, healthy snacks recipe, bread slices are toasted with a mixture of  rava, oats and buttermilk.

• Methi Khasta Roti, healthy indian style flat bread variety made using wheat flour, semolina and methi leaves.

• Rajasthani Dal Baati, the famous dal baati recipe, hard wheat rolls are baked, crumbled and soaked in dal, served with roti or any indian flat bread variety.

• Oatmeal Dosa, instant dosa variety, batter is prepared using oats, rice flour, curd and rava.

Fish Fry recipes using Sooji / Rava

• Spicy Vanjaram Varuval, spicy king fish slices fry, fish is marinated with fresh ground masala and then coated with semolina before frying.

• Pomfret Fish Fry, semolina coated pomfret fish fry flavored with mint leaves.

The post 28 Rava Recipes | Semolina Recipes | Sooji Recipes appeared first on Jopreetskitchen.

Viral Meen Varuval, how to prepare simple tamilnadu style fish fry recipe using murrel fish / butter fish. Viral meen, a fresh water variety, should be cleaned well since it is a slippery fish. The same set of ingredients can be used to marinate any other sea water or fresh water fish varieties.

It is best to get viral meen 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, pepper powder, lemon juice and salt. Fish fry has always been my favorite rather than preparing fish curry. Just a plate of rice, rasam and fish fry makes a simple and delicious meal.

If you are looking for more fish based recipes, then do check my page. Some of the other fish fry recipes shared in my blog,  Chutney Fish Fry, Ayala Meen Varuval, Amritsar Machli, Spicy Vanjaram Meen Varuval, Pomfret Fish Fry, koduvai fish finger and King Fish Tikka. If you try any of my recipes, then do share your feedback with us.

Viral Meen Varuval / Simple Tamilnadu style Fish Fry Recipe

5 from 1 reviews

Viral Meen Varuval | Simple Fish Fry Recipe | Butter Fish Fry

 

Print

Prep time

1 hour

Cook time

10 mins

Total time

1 hour 10 mins

 

how to prepare simple south indian style murrel fish fry

Author: Preeti Tamilarasan

Recipe type: side

Cuisine: tamilnadu, south indian

Serves: 4

Ingredients

• 6-8 viral meen slices / murrel fish
• ½ tsp turmeric powder
• 3 tsp sambar powder
• 1 tsp coriander powder
• ½ tsp pepper powder
• lemon juice - according to your need
• salt to taste

Instructions

1. Clean and wash fish slices. Marinate with turmeric powder, sambar powder, coriander powder, pepper powder, salt and lemon juice. Rub the masala all over the slices.
2. Keep it aside for 1 hour. Heat oil for deep frying or shallow frying in a pan or tava. Once oil gets hot, switch to low medium flame and fry fish slices till it turns golden brown on both the sides. Serve with rice and curry.

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The post Viral Meen Varuval, Simple Fish Fry Recipe | Butter Fish Fry appeared first on Jopreetskitchen.

Mathi Meen Kuzhambu, learn how to prepare south indian village style sardine fish curry with step by step photos. There are various versions of fish curry recipes shared in my blog. Fish curry are usually tamarind or coconut based curries which is served with rice and sometimes with idli too. If you have not tried that combination, then do try it.

Marinate mathi meen with turmeric and sambar powder, fry them till crispy and use to prepare curry. I have not tried adding raw sardine fish to the curry. Curry leaves, shallots and coriander powder are ground to fine paste. Instead of using regular onions, try shallots / sambar vengayam to prepare fish curries or mutton or chicken curry. You can also add coconut paste here. You can try this curry with podi sankara / small sized red snapper, sudumbu meen etc.. Use the left over oil from frying fish to prepare curry.

Some of the non veg curry recipes shared in my blog, Spicy Andhra Style Egg Curry, Kodi Kura, Punjabi Chicken Curry, Mutton Roganjosh and Prawn Butter Masala. If you try any of my recipes, then do share your feedback with us.

Mathi Meen Kuzhambu

5 from 1 reviews

Mathi Meen Kuzhambu | Village style Fish Curry

 

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Cook time

30 mins

Total time

30 mins

 

how to prepare south indian style sardines fish curry at home

Author: Preeti Tamilarasan

Recipe type: main

Cuisine: tamilnadu, south indian

Serves: 3

Ingredients

To marinate fish:

• 8 sardines / mathi meen
• ¼ tsp turmeric powder
• 1 and ½ tsp sambar powder
• salt to taste

For masala paste:

• 10-15 shallots
• 1 tbsp ginger garlic paste
• 1 tsp coriander powder
• 2 stick curry leaves

For curry:

• lemon sized tamarind ball - soaked in 1 cup water
• 5 shallots- chopped
• 1 tomato - chopped
• ¼ tsp turmeric powder
• 1 and ½ tsp sambar powder
• salt to taste
• 1 cup water

Instructions

1. Please check the instructions below.

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How to prepare Village style Fish Curry

• Marinate fish with turmeric powder, sambar powder and salt to taste. Keep aside for minimum one hour. Heat oil for shallow frying in a tava or pan. Fry marinated fish till it turns golden brown and crispy. Keep it aside. If there is any left over oil after frying, then reserve for cooking curry.

• Heat 1 tsp oil in a pan or kadhai. Add 10-15 shallots and curry leaves. Cook for a while and remove from the heat. Allow to cool and grind along with ginger garlic paste and coriander powder to smooth paste adding little water. Keep it aside.

• Heat reserved oil from frying fish along with 1 tbsp oil in a pan or kadhai. Add shallots and cook for a while. Now, add tomatoes and mash the pulp. Add masala paste, turmeric powder and sambar powder. Stir well everything.
• Add tamarind extract after squeezing pulp and 1 cup water. Mix well everything and add salt. Cook for 10-15 minutes till raw smell goes. Now, add fried fish and cook for another 5-8 minutes. Remove from the heat. Serve mathi fish curry with rice or idli.

The post Mathi Meen Kuzhambu | Village style Fish Curry appeared first on Jopreetskitchen.

1. Nethili Meen Fry, today we will see a very simple fish fry recipe prepared using nethili / anchovies. Nethili meen fry, a south indian style preparation, very tasty and delicious and also crispy. It can be served as snacks or as a side for any indian main coarse.

Nethili meen is marinated with turmeric powder, sambar powder, coriander powder and salt. Shallow fry them along with curry leaves for an authentic taste. I never liked batter coated fish fry recipes as they do not turn out too crispy. We have tried nethili meen fry in many restaurants and never got satisfied. They either add ready made fish masala or flours and eggs. I have always liked simple fish fry prepared using sambar powder. Apart from sambar powder, you can also add pepper powder. Always fry the fish at medium flame to get crispy texture. At the time of serving, sprinkle little lemon juice and enjoy the taste.

Some of the other fish fry recipes shared in my blog, Chutney Fish Fry, Nethili Meen Varuval, Pepper Sura Puttu, Amritsar Machli and King Fish Tikka. If you try any of my recipes, then do share your feedback with us.

Nethili Meen Fry

5 from 1 reviews

Nethili Meen Fry | South Indian style Anchovies Fry Recipe

 

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Prep time

30 mins

Cook time

15 mins

Total time

45 mins

 

how to prepare south indian style anchovies fry

Author: Preeti Tamilarasan

Recipe type: side

Cuisine: south indian, tamilnadu

Serves: 4

Ingredients

• 50 pieces of nethili / anchovies - cleaned and washed
• ½ tsp turmeric powder
• 2 tsp sambar powder or more if needed
• salt to taste
• 1 tsp coriander powder
• 1 stick curry leaves

Instructions

1. Please check the instructions below.

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How to make Nethili Meen Fry

• Clean and wash nethili fish. Marinate with turmeric powder, sambar powder, coriander powder and salt to taste. Keep it closed for minimum 30 minutes. Heat a tava or frying pan. Add 3-4 tbsp oil and switch to medium flame.

• Place all the pieces or fry them in batch. I have fried all the pieces together. Place the fish pieces and keep curry leaves on the top. Fry till it turns golden brown and crispy. Remove from the heat and serve hot. You can sprinkle little lemon juice.

The post Nethili Meen Fry | South Indian style Anchovies Fry Recipe appeared first on Jopreetskitchen.

Pallipalayam Meen Varuval Recipe, today we will see how to prepare pallipalayam style meen varuval recipe with step by step photos. This is a tamilnadu style meen varuval preparation, which is not only easy to prepare but also healthy. Serve pallipalayam meen varuval as starters / appetizer.

Use any fresh water / dam water fish with less bones for this preparation. The recipe can prepared in two ways. Either use raw fish to prepare varuval or deep fry them before using. I have followed first method to cut down calories. The main flavor of this dish comes from shallots, dry chilies and coconut bits. The same cooking method can be tried for chicken or mutton.

I have used asal koduva / original sea bass fish variety. Since we are using raw fish, it takes less than 10 minutes to cook after adding fish, so fry the masala before adding fish pieces and make sure to not stir fry too much because fish will get broken. It would be better to use boneless fish cubes for the recipe.

Some of the other fish starter recipes shared in my blog, Vanjaram Meen Varuval, Tandoori Pomfret, Amritsar Machli, Nethili Meen Thokku and Fish Finger. If you try any of my recipes, then do share your feedback with us.

Pallipalayam Meen Varuval Recipe

5 from 1 reviews

Pallipalayam Meen Varuval Recipe

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

how to cook pallipalayam style meen varuval

Author: Preeti Tamilarasan

Recipe type: side

Cuisine: south indian, tamilnadu

Serves: 3

Ingredients

• 250 gm fish cubes - chopped into medium size pieces
• 1 tbsp oil
• 1 tsp mustard seeds
• 2 dry red chilies
• 1 stick curry leaves
• ¼ cup chopped coconut bits
• ½ cup chopped shallots / sambar vengayam
• 1 tbsp ginger garlic paste
• ¼ tsp turmeric powder
• salt to taste
• 1 tsp coriander powder - optional
• 1 tbsp chopped coriander leaves

Instructions

1. Please check the instructions below.

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How to prepare Meen Varuval

• Heat 1 tbsp oil in a pan or kadhai. Temper mustard seeds, broken red chili and curry leaves. Add chopped coconut bits and cook till it turns light brownish. Now, add shallots and cook for a while. Add turmeric powder and ginger garlic paste.

• Stir well everything and cook for 2 minutes on low flame. Now, add fish cubes, coriander powder and salt to taste. Cook it covered for 5-8 minutes till raw smell goes. Garnish with chopped coriander and serve hot.

The post Pallipalayam Meen Varuval Recipe appeared first on Jopreetskitchen.

Mathi Meen Fry Recipe, learn how to prepare tamilnadu style sardine fish fry with step by step photos. Mathi Meen / Chala Meen is considered to be more healthy and has lots of nutritional benefits. Though we like the taste of this fish, the cleaning part is bit smelly compared to other fish varieties.

Mathi meen is marinated with sambar powder, turmeric powder and coriander powder. The three masala powders which I always use to marinate any fish variety since they are very light and do not give that raw masala smell when fired. I always stay away from the ready made fish fry masala powders. There are various methods to prepare or marinate fish, but I mostly prefer simple marination. I marinate the fish after cleaning and keep it in a freezer which stays good for 4-5 days. Before frying, keep the marinated fish at room temperature for minimum 2-3 hours.

Some of the other non veg starter recipes shared in my blog, Egg Bonda, Karandi Muttai, Chicken Tava Fry, Mutton Keema Kabab and Pepper Sura Puttu. If you try any of my recipes, then do share your feedback with us.

Mathi Meen Fry

5 from 1 reviews

Mathi Meen Fry | Indian style Sardine Fish Fry

 

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Cook time

15 mins

Total time

15 mins

 

how to prepare mathi meen varuval

Author: Preeti Tamilarasan

Recipe type: side

Cuisine: tamilnadu, south indian

Serves: 3

Ingredients

• 10 medium sized sardine fish / mathi meen - cleaned and washed
• ¼ tsp turmeric powder
• 1 and ½ tsp sambar powder
• salt to taste
• 1 tsp coriander powder
• 1 stick curry leaves

Instructions

1. Please check the instructions below.

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How to prepare Chala Meen Varuval

• Clean and wash mathi meen. Marinate with turmeric powder, sambar powder, coriander powder and salt to taste. Keep it aside for minimum 1 hour. Heat oil for shallow frying in a tava or frying pan.

• Place marinated mathi meen over hot oil and also place curry leaves. Fry on low medium flame till it turns golden brown and crispy. Serve fried mathi meen with any main coarse.

The post Mathi Meen Fry | Indian style Sardine Fish Fry appeared first on Jopreetskitchen.

Asal Koduva Kuzhambu, learn how to prepare koduva meen kuzhambu with step by step photos. Serve this delicious and aromatic meen kuzhambu / fish curry with rice. This is a tamilnadu style fish curry recipe prepared using tamarind and coconut.

Asal Koduva / Original Sea bass fish is marinated with turmeric powder, sambar powder and salt. Let it marinate for few hours and then shallow fry them till 3/4 th cooked. Do not throw off the oil used for shallow frying. I have used the left over oil to prepare curry which leaves more flavor to the dish. Fresh ground paste prepared from coconut, onion and curry leaves are added to the curry along with tamarind extract. The recipe is very simple and taste good with rice. You can replace asal koduva with any other fresh water fish variety. You can either add raw fish slices or fried fish slices to the curry. I have used coconut oil to shallow fry fish and prepare this curry. You can also give a try with groundnut oil.

Some of the other fish curry recipes shared in my blog, Salem Style Fish Curry, Viral Meen Kuzhambu, Meen Maanga Mochai Kuzhambu, Fish Kofta Curry and Ayala Meen Kuzhambu. If you try any of my recipes, then do share your feedback with us.

Asal Koduva Kuzhambu

5 from 1 reviews

Asal Koduva Kuzhambu | Meen Kuzhambu Recipe

 

Print

Cook time

30 mins

Total time

30 mins

 

how to prepare tamilnadu style fish curry recipe with step by step photos

Author: Preeti Tamilarasan

Recipe type: main

Cuisine: tamilnadu, south indian

Serves: 3

Ingredients

To marinate fish:

• 250 gm asal koduva slices / original sea bass
• ½ tsp turmeric powder
• 2 tsp sambar powder
• salt to taste

To prepare coconut paste:

• 1 medium sized onion or 7-8 shallots
• ½ cup chopped coconut bits
• 1 stick curry leaves
• 1 tbsp ginger garlic paste

For Curry:

• ¼ cup tamarind extract
• 1 medium sized onion - chopped
• 1 small tomato - chopped
• ¼ tsp turmeric powder
• 1 and ½ tsp sambar powder
• 1 tsp coriander powder
• salt to taste
• ¼ tsp fenugreek seeds
• 1 tsp saunf / fennel seeds
• 1 tsp mustard seeds

Instructions

1. Please check the instructions below.

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How to prepare Meen Kuzhambu

• Marinate fish slices / cubes with turmeric powder, sambar powder and salt to taste. Keep it aside for minimum 1 hour. Meanwhile, prepare coconut paste by grinding onion, curry leaves, coconut bits and ginger garlic paste to smooth paste adding enough water. Keep it aside.

• Heat oil for shallow frying. Fry fish slices till it is 3/4 th cooked. Remove fried fish from the oil and keep aside. Heat the same oil in a pan or kadhai. Add 1 tbsp oil more if needed. Temper mustard seeds and fennel seeds.

• Add chopped onions and cook for a while. Now, add tomatoes and mash the pulp. Add turmeric powder, sambar powder and stir well. Now, add tamarind extract and ground coconut paste. Mix well everything and add coriander powder, salt and 1 cup water.

• Cook it covered for 10-15 minutes on low medium flame. Now, add fenugreek seeds / vendayam and 1 tbsp chopped coriander leaves. Mix well everything and finally, add fried fish pieces. Let it cook for another 5-8 minutes. Remove from the heat and allow to cool. Serve with rice.

The post Asal Koduva Kuzhambu | Meen Kuzhambu Recipe appeared first on Jopreetskitchen.

Simple Fish Curry / Gramathu Meen Kuzhambu / Village style Fish Curry, today we will see how to prepare easy and simple south indian style ayala fish curry at home with step by step photos. You can use any fish variety to prepare this simple fish curry. Either deep fry them or add raw marinated fish to the curry.

I have already shared the recipe for another village style fish curry which requires grinding of masala. But this one doesn’t require any grinding and also no coconut. This is purely a tamarind based curry. You can either use sambar powder or red chili powder. Recently, I have been trying lots of different fish curry varieties at home. I would prefer fish during summer season as they do not increase body heat and also easily digestible. Pregnancy has changed my taste bud a lot.

Some of the other curry varieties without coconut shared in my blog, Hyderabadi Mutton Kheema, Mutton Roganjosh, Karuveppilai Kozhi Kari, Kodi Kura and Mustard Egg Curry. If you try any of my recipes, then do share your feedback with us.

Simple Fish Curry Recipe

5 from 1 reviews

Simple Fish Curry Recipe | Gramathu Meen Kuzhambu

 

Print

Cook time

30 mins

Total time

30 mins

 

How to prepare village style simple fish curry

Author: Preeti Tamilarasan

Recipe type: main

Cuisine: south indian, tamilnadu

Serves: 3

Ingredients

To Marinate:

• 6 pieces of fish (i have used ayala fish)
• ¼ tsp turmeric powder
• 1 tsp sambar powder
• salt to taste

For Curry:

• 1 and ½ cup tamarind extract
• 10 shallots (or) 1 big onion - finely chopped
• 1 tomato - chopped
• 1 tbsp ginger garlic paste
• ¼ tsp turmeric powder
• ½ tsp red chili powder
• 1 tsp coriander powder
• salt to taste
• 1 tsp mustard seeds
• 1 stick curry leaves

Instructions

1. Please check the instructions below.

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Gramathu Meen Kuzhambu / Village style Fish Curry

• Marinate fish slices with salt, turmeric powder and sambar powder. Keep it aside for minimum 30 minutes. Heat a tava or frying pan and add oil for shallow frying. Fry fish till it turns golden brown. Remove form the oil and keep aside. If there is any left over oil, use it for cooking fish curry.

• Heat clay pot / man paanai or kadai. Add oil and temper mustard seeds, curry leaves. Now, add chopped onions and cook for a while. Add tomato and mash the pulp. Now, add ginger garlic paste and stir well.

• Add turmeric powder, chili powder and coriander powder. Stir well everything and add tamarind extract. Add 1/2 cup or 1 cup water and cook it covered for 10 minutes on low medium flame. Now, add fried fish and salt to taste. Cook for another 10-13 minutes. Garnish with chopped coriander leaves and serve with rice or idli. The curry tastes even better on the next day.

The post Simple Fish Curry Recipe | Gramathu Meen Kuzhambu appeared first on Jopreetskitchen.

Prawn Cutlet, how to prepare South Indian style Prawn Cutlet Recipe at home with easy steps. Today we will see the recipe of prawn cutlet / eral cutlet which can be served as evening snacks to the toddlers / kids or elders.

This cutlet is nothing but kola urundai recipe and instead of making round balls, I have shallow fried them as cutlet. I have added moringa leaves powder for additional nutritional benefit. These cutlets are made crunchy by adding aval / poha powder instead of bread crumbs. My boy loved the cutlets. Instead of shallow fry, you can also bake them or make kola urundai using paniyaram pan. Prawns can be replaced by chicken, fish, crab meat or mutton. The cutlets can be served as finger food to the babies from 6 th month onward. They are very filling and also healthy if appropriate ingredients and the cooking method is chosen. I have used cold pressed coconut oil for shallow fry. To check other cutlet recipes, do chem my post.

Some of the cutlet recipes shared in my blog, Baked Paneer Millet Cutlet, Mixed Veg Cutlet, Beetroot Chickpeas Cutlet & Peanut Cabbage Cutlet. If you try any of my recipes, then do share your feedback with us.

Prawn Cutlet Recipe

5 from 1 reviews

Prawn Cutlet | How to prepare South Indian style Cutlet

 

Print

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

How to prepare South indian style Prawn Cutlet

Author: Preeti Tamilarasan

Recipe type: starter

Cuisine: tamil

Serves: 11 cutlet

Ingredients

• 500 gm Prawn, shells removed and deveined
• 1 medium sized onion - chopped
• ¼ cup chopped coconut
• 1 dry red chili - broken
• ¼ tsp turmeric powder
• ½ tsp pepper powder
• 1 tsp coriander powder
• ½ tsp moringa powder - optional
• 1 stick curry leaves
• ½ tbsp ginger garlic paste
• 1 tsp saunf / fennel seeds
• 1 tsp cumin seeds powder

Instructions

1. Please check the instructions below.

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How to prepare Prawn Cutlet

• Grind prawns in a mixer to paste. Now heat 1 tbsp coconut oil in a kadai and saute ground prawn paste. Sauté till all the moisture dries and you get dry crumbled prawn. Combine dry prawn mixture, onion, red chili, chopped coconut, Turmeric powder, cumin, fennel seeds, ginger garlic paste, pepper powder, coriander powder, cloves, cinnamon and moringa powder. Blend everything in a mixer. Add few tsp of aval powder and salt. Combine well.
• Keep the mixture closed in a refrigerator for 15 minutes. Heat few tbsp of coconut oil in a pan. Make small balls of the mixture and slightly flatten it. Coat it with aval powder and keep aside. Proceed with the remaining paste and shallow fry them till they turn crispy and raw smell goes. Serve cutlet with green chutney or tomato sauce.

The post Prawn Cutlet | How to prepare South Indian style Cutlet appeared first on Jopreetskitchen.

Fish Coriander Curry, today we will see how to prepare fish curry using coriander coconut masala. I have used Vanjaram fish / king fish to prepare the curry. You can also use koduva/ sea bass or rohu. Vegetarian can try this curry with Paneer or tofu or Channa. The options are endless. The base curry is very important.

The recipe is one of my creation. The freshly ground masala prepared using coconut, coriander leaves, spices and dry chilies gives a unique flavour to the dish. Prepare this curry in a mud pot for the rustic flavor. The dish tastes awesome with dosa. Though you can also serve with rice. I have prepared bit spicy curry so you can adjust the spice level accordingly. The fresh coriander leaves makes a huge difference and also the coriander powder.

Some of the other curry varieties without coconut shared in my blog, Hyderabadi Mutton Kheema, Mutton Roganjosh, Karuveppilai Kozhi Kari, Kodi Kura and Mustard Egg Curry. If you try any of my recipes, then do share your feedback with us.

Fish Coriander Curry

5 from 1 reviews

Fish Coriander Curry | Vanjaram Meen Kuzhambu

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

How to prepare Fish curry using coconut and coriander masala

Author: Preeti Tamilarasan

Recipe type: Main

Cuisine: Tamil

Serves: Serves 4

Ingredients

• To marinate fish:
• 5 fish fillets (Vanjaram)
• 2 tsp sambar powder
• Salt to taste
• To grind:
• ½ cup chopped coconut
• ½ cup chopped coriander leaves
• 1 tbsp ginger garlic paste
• 2 cloves
• ¼ cinnamon stick
• 2 or 3 dry red chilies
• 1 tsp pepper powder
• ½ tsp cumin powder
• For Curry:
• 2 onions - finely chopped
• 1 tomato- chopped
• ¼ tsp turmeric powder
• 4 tsp coriander powder
• Salt to taste
• 1 tsp fennel seeds
• 1 tsp mustard seeds
• 2 stick curry leaves

Instructions

1. Please check the instructions below.

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How to prepare Vanjaram Meen Kuzhambu

• Heat oil in a tava for shallow frying. Fry fish fillets till they are 3/4 th cooked. Remove from the heat and keep aside. Meanwhile, grind all the ingredients mentioned under ‘to grind’ to smooth paste adding enough water.
• Heat 3 tbsp oil in a clay pot. Temper mustard seeds, fennel seeds and curry leaves. Add chopped onion and cook for a while. Now add tomatoes and mash the pulp.
• Add ground masala, turmeric powder, coriander powder and salt to taste. Mix well everything and add 2 cup water. Cover it and cook for 10 minutes. Now add cooked fish fillets and cook for another 8-10 minutes. Serve warm with dosa or rice.

The post Fish Coriander Curry | Vanjaram Meen Kuzhambu appeared first on Jopreetskitchen.

Prawn Drumstick Curry, how to prepare prawn drumstick curry using tamarind and coconut as based. This is a Tamilnadu style curry made using clay pot.

I have used medium sized prawns but small prawns taste better. The tangy taste of tamarind suits very well with prawns. Serve this curry with rice or idli. The curry tastes more delicious when served the next day. Since we have used coconut, it’s better to finish it up on the same day.

Some of the fish curry recipes shared in my blog, Salem Style Fish Curry, Viral Meen Kuzhambu, Meen Maanga Mochai Kuzhambu, Fish Kofta Curry and Ayala Meen Kuzhambu. If you try any of my recipes, then do share your feedback with us.

Prawn Drumstick Curry

5 from 1 reviews

Prawn Drumstick Curry | Eral Kuzhambu

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

How to prepare prawn drumstick curry

Author: Preeti Tamilarasan

Recipe type: Main

Cuisine: Tamil

Serves: Serves 3

Ingredients

• 400 gms prawn
• 2 onions-finely chopped
• 1 tomato - chopped
• 1 tbsp ginger garlic paste
• 2 tsp sambar powder
• 2 tsp coriander powder
• 1 cup tamarind extract
• ½ cup chopped coconut
• Salt to salt
• 1 tsp mustard seeds
• 2 stick curry leaves
• ½ tsp pepper powder
• ½ tsp cumin powder
• 1 drumstick- chopped

Instructions

1. Please check the instructions below.

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How to prepare Eral Kuzhambu

• Grind chopped coconut along with enough water to smooth paste. Keep it aside.
• Heat oil in a clay pot. Temper mustard seeds and curry leaves. Add chopped onions and sauté a while. Now add chopped tomatoes and mash the pulp.
• Add ginger garlic paste and stir well. Now add prawns, chopped drumstick, sambar powder, coriander powder, pepper powder, cumin powder and tamarind extract. Stir well everything.
• Add 1 cup water and cook for 5-8 minutes. Now add coconut paste and salt to taste. Add more water if needed and cook for 10-15 minutes. Serve warm with idli or rice.

The post Prawn Drumstick Curry | Eral Kuzhambu appeared first on Jopreetskitchen.

Meen Maanga Kuzhambu, today we will see how to prepare fish and raw mango curry. I have already shared one version of Sankara Meen Kuzhambu where only tamarind is used. In this recipe, I have used Sankara fish / red snapper to prepare curry. Raw fish is cooked together with raw mango in tamarind sauce and flavoured with sambar powder and coriander powder.

Serve the curry with idli or rice. You can either add raw marinated fish or shallow fried fish to the curry. If you are adding fried fish then add 5 minutes before switching off the stove. You can also add coconut paste to the curry but this one is very simple and easy curry which doesn’t require any grinding. Try to cook the curry in clay pot or Manpaanai for the rustic village style taste. I have added groundnut oil whereas coconut oil can also be used.

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. Please do check our YouTube channel for the recipe videos and subscribe us if you like the recipe.

Meen Maanga Kuzhambu

5 from 1 reviews

Meen Maanga Kuzhambu | Fish Mango Curry

 

Print

Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

How to prepare South Indian style fish and raw mango curry

Author: Preeti Tamilarasan

Recipe type: Main

Cuisine: Tamil

Serves: Serves 4

Ingredients

• To marinate fish :
• 6 small Sankara fish / red snapper
• 2 tsp sambar powder
• Salt
• For curry :
• 3 onions - finely chopped
• 2 tomato- chopped
• 1 tbsp ginger garlic paste
• ½ cup tamarind extract
• 2 slices of raw mango
• 3 tsp sambar powder
• 2 tsp coriander powder
• 1 tsp mustard seeds
• 1 stick curry leaves
• Salt
• 4 tbsp groundnut oil
• Water

Instructions

1. Please check the instructions below.

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How to cook easy fish curry

• Marinate fish with sambar powder and salt. Keep aside for 30 minutes. Heat oil in a clay pot. Temper mustard seeds and curry leaves.
• Add chopped onions and sauté a while. Now add ginger garlic paste and stir. Add tomato and mash the pulp. Now add sambar powder, coriander powder and little water.
• Mix all and let it cook for a minute. Add tamarind extract and 2 cup water. Mix all and let it cook covered for 10 minutes. Add fish, mango spices and salt to taste. Close the lid and cook for another 5-8 minutes. Switch off the flame. Serve with idli or rice.

Recipe Video :

The post Meen Maanga Kuzhambu | Fish Mango Curry appeared first on Jopreetskitchen.

Masala Prawn Varuval, today we will see how to prepare yeral varuval using curd / thayir. It can be served with roti or rice.

This is a simple preparation and doesn’t require much time to cook. Prawns are cooked with dry masala powders and curd till it become dry. You can either cook it in a kadai or claypot. I have added groundnut oil whereas coconut oil can also be added. Please do check our YouTube channel for the recipe videos and subscribe us if you like the recipe.

Masala Prawn Varuval

5 from 1 reviews

Masala Prawn Varuval | Yeral Varuval

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

How to prepare Yeral masala Varuval

Author: Preeti Tamilarasan

Recipe type: Side

Cuisine: Tamil

Serves: Serves 3

Ingredients

• 250 gms prawns
• ½ tsp turmeric powder
• 2 onions - sliced
• 2 tsp ginger garlic paste
• ½ tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• salt
• ¼ cup curry leaves
• ½ tsp chili powder
• 2 tsp coriander powder
• 2 tbsp curd

Instructions

1. Please check the instructions below.

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Yeral Varuval

• Heat 2 tbsp oil in a pan. Temper mustard seeds, cumin seeds, fennel seeds, cloves and cinnamon. Add sliced onions and curry leaves.
• Stir well. Add ginger garlic paste, prawns, turmeric powder, chili powder, coriander powder, curd and salt. Mix all and cook covered for 10-15 mins without adding water. Serve warm.

The post Masala Prawn Varuval | Yeral Varuval appeared first on Jopreetskitchen.

Prawn Karuvepillai Biryani, today we will see how to prepare Yeral Karuvepillai Biryani using Clay Pot.

The freshly ground masala leaves a unique flavour to the dish. The recipe doesn’t require mint or coriander leaves. Serve this delicious Biryani with Brinjal Salan or raita.

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Prawn Karuvepillai Biryani

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Prawn Karuvepillai Biryani | Yeral Biryani

 

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How to cook prawn curry leaves biryani

Author: Preeti Tamilarasan

Recipe type: Main

Cuisine: Tamil

Serves: Serves 3

Ingredients

• 250 gms prawn
• ¼ tsp turmeric powder
• 2 cup seeraga samba rice soaked in water for 10 mins
• Handful curry leaves
• 1 garlic clove
• 1 tbsp ginger grated
• ¼ cup sambar onion, 1 small tomato - grinding
• 2 tsp coriander powder
• 1 tsp fennel seeds
• 1 tsp peppercorns
• 2 onion - chopped
• 1 tomato - chopped
• salt
• 1 tsp Garam Masala
• ½ tsp red chili powder
• Water
• ½ tsp ghee

Instructions

1. Please check the instructions below.

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How to cook Prawn Biryani

1. Marinate prawn with turmeric powder and keep aside. Prepare masala by grinding curry leaves, ginger, garlic, onion, tomato, coriander powder, fennel seeds, peppercorns and little water. Keep it aside.
2. Heat oil in a pot. Add chopped onions and tomato. Sauté a while. Now add marinated prawns, masala paste and 1/4 cup water. Mix all. Add chili powder, Garam Masala and little salt. Cook it covered for 8-10 minutes.
3. Add 4 cup water and let it boil. Now add soaked rice , ghee and salt to taste. Cook covered on medium flame for 5-8 minutes. Now keep a tava and place pot over tava. Let it cook on dum for 5 mins on medium flame, switch to low flame and cook for 10 minutes. Switch off the flame and open the lid at the time of serving.

The post Prawn Karuvepillai Biryani | Yeral Biryani appeared first on Jopreetskitchen.