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Showing posts from October, 2016

Coq au Vin/Anglo Indian Rooster Curry

Coq au Vin/Anglo Indian Rooster Curry
Coq au vin is a traditional French recipe of chicken/rooster cooked or braised in red wine. The first time I read about this recipe was from Julie Child's cook book. Recently I found this recipe which is an Anglo Indian version of Coq au Vin. I tried this Indian version and instantly fell in love with the recipe.This recipe is adapted from here

Chicken/rooster- 1 Kg
Potatoes- 250 grams
( or you can add carrots)
Onion- 3 medium
Tomatoes- 3-4
Garlic- 5-6
Ginger paste- 2 tsp
bay leaf-2
Chilly powder- 1 tbs
Coriander powder- 1 tsp
salt to taste
Chopped coriander leaves- 2 tbs
Clove powder- a pinch
Cinnamon- 1/8 tsp
Black pepper powder- 1/2 tsp
Red wine- 1 1/2 cup
Vinegar- 2 tsp
Cognac/brandy-2 tbs (optional)
salt and sugar

Wash and clean chicken and marinate with ginger garlic paste, chilly powder, coriander powder, masala powder, pepper, salt sugar, brandy and vinegar. Set aside for at least two hours.

Heat oil in a pan and add …

Coconut Rose Burfi

Coconut Rose Burfi
Burfi is an Indian fudge made with milk and milk solid/khoya .It is a sweet confectionery that is usually made on festive occasions. There are different kinds of burfi. This one is made with coconut milk,khoya and grated coconut. It is flavored with cardamom powder and rose essence.Try this sweet,you will surely love it.

Grated coconut- 2 1/2 cup
Khoya- 1 cup
Coconut Milk- 1 cup
Water - 1 cup
Sugar- 1 1/2 cup
Rose essence - a few drops
Rose water- 1 tsp
Ghee- 3 tbs
Cardamon- 1/2 tsp

In a mixer pulse the coconut and coconut milk into a course mixture. No need to make it into a paste.
In a heavy bottom pan add sugar and water and simmer till all sugar dissolves and the consistency thickens (one string consistency). Add the coconut and khoya and mix well. Stir continuously   to avoid sticking to the bottom of the pan. Add half of the ghee and cook the mixture till it becomes thick and leaves the edges of the pan.
 Add the cardamom powder, rose water, ros…

Ethapazham Paal Curry

Ethapazham Paal Curry
Ethapazham paal curry or pazham curry is a simple breakfast stew made with ripe plantains and coconut milk. It is mildly spicy and sweet curry and goes well with appam or idiyappam.

Ripe plantain/ethapazham- 2 large
Shallots chopped- 1/4 cup
Green chilly- 3
Ginger chopped- 1/2 tsp
Curry leaves-a few
Coconut milk thin- 1 cup
Coconut milk thick- 3/4 cup
 Turmeric powder- 1/4 tsp
Cardamom powder- a pinch
Cumin powder- a pinch
Powdered jaggery- 1/2 tsp (optional)
salt to taste

Heat oil in a pan and saute shallots, curry leaves, green chilly and chopped ginger till translucent.
Add turmeric powder and salt and then the chopped plantains. Mix well and add thin coconut milk.Cover and cook till the plantain are cooked and soft. Remove the lid and mix cardamom powder, cumin powder and powdered jaggery. Mix well. Add thick coconut milk and simmer for a minute and remove from the stove. Serve with appam or idiyappam.

Try this,
Hope you will all enjoy!

Gongura Chicken Curry

Gongura Chicken Curry
Gongura  chicken curry or chicken curry with sorrel leaves is very popular in Andhra Pradesh. Sorrel leaves have nutritional value and is known for it tangy taste. It is used to make dal/lentil curries and also added in chicken and mutton curries. This spicy tangy chicken curry is a great accompaniment with rice or chapati.This is not the authentic Andhra curry but a home style version that my mom used to make. We spend several years in Andhra and mom picked up the food culture and Andhra and experiments several recipes and this is one is a family favorite. Try this simple, spicy and aromatic chicken curry,you will surely love this .

Chicken- 1 1/2 lb
Sorrel leaves/gongura leaves- 1 big bunch
Onions-   3  medium
Green Chilly- 2
Chilly powder- 2  tsp
Kashmiri chilly power- 1 tsp
Ginger  -   2 inch thick
Garlic-      8-10
Garam Masala- 1 tsp
hing- a pinch
Bay leaves-2
Coriander powder- 2 tsp
Roasted cumin powder- 1/4 tsp
Pepper powder - 1/2 to 3/…

Chickoo Coconut Halwa

Chickoo Coconut Halwa

Chickoo/ Sapota is a tropical fruit with a sweet caramelized flavor.It is delicious fruits and can be used to make milkshakes and desserts. This recipe is inspired from Tarla Dalal's chickoo halwa recipe. She used mawa in her recipe. I used coconut instead. The key ingredients of this halwa is chickoo,grated coconut and condensed milk.Try this halwa, you will surely love it.
Chickoo chopped-6-7
Grated coconut- 3/4
Condensed milk- 1/2 tin
Sugar- 2 tbs
Cashew nuts-8-10
Ghee-3 tbs
Cardamom crushed- 5

Peel the skin,chop and lightly mash the chickoo.Heat ghee in a heavy pan and fry cashews drain and keep aside.

Now add  the crushed chickoo and cook it in low flame for 6-8 minutes. Add the grated coconut, sugar and condensed milk and mix thoroughly. Stir continuously for another 10 minutes and in between  add a tsp of ghee to prevent it from sticking.When it starts leaving the edges of the pan and ghee separates mix in the cardamom powder and switch …

Unakka Meen Manga Curry/Dry Fish Mango Curry

Unakka Meen Manga Curry/Dry Fish Mango Curry
Dry fish is salted sun dried fish. It is used to make fish curry and is made just like the regular fish curry. This fish curry is coconut based and is spicy, sour  with raw mango and tamarind. The dry fish in this recipe is mackerel. You can use any other dry fish of your choice.

Dry salted mackerel- 3
Raw mangoes diced- 1 medium
Shallots- 8-10
Ginger- 2 inch thick
Green chilly-2
Turmeric powder- 1/2 tsp
Chilly powder- 1 1/2 tsp
Fenugreek powder- 1/3 tsp
Shredded coconut- 1 1/3 cup
Tamarind- 1 small ball
Mustard seeds- 1/2 tsp
Dry red chilly-1
Curry leaves
Coconut oil

Rinse and clean  the fish thoroughly. Soak in warm water for 10 minutes.
Make a fine paste or coconut, tamarind, chilly powder, turmeric powder and fenugreek powder. Finally add shallots and ginger and give it a quick pulse. Just crush it coarsely ,no need to make a paste.
Add this paste into an earthen pot or pan. Add chopped mangoes, green chilly, little …

Spicy Chilly Sardine/Mathi Adukkiyathu

Spicy Chilly Sardine/Mathi  Adukkiyathu
Sardine is very common sea food in Kerala. I love this small oily fish and tastes best when it is fried. Mathi adukkiyathu refers to layering of the fish and the masala.This recipe is very similar to the Pepper Sardine posted earlier. But the best part of this recipe is that, the fish and the masala is spicy and slightly crispy. This is inspired from a recipe I found this in a newspaper and I guess it is one among the collection of Mrs K. M. Mathew recipes.Had  tried several of her recipes in the past and they have turned out really good. So I decided to give this  a try and was really surprised as to how simple, yet tasty this turned out.

Sardine- 1 lb
Shallots- 1/2 cup
Onion- 1 medium chopped
Ginger -1 inch thick piece
Garlic- 4-5 cloves
Turmeric powder- 1/3 tsp
Dry red chilly- 6-7
(or according to spice tolerance)
Pepper powder- a pinch
Coriander seeds- 1 tsp
Fenugreek seeds- a few
Thick tamarind paste -  2 tbs
Mustard seeds- 1/2 t…