Wednesday, September 24, 2008

Easy Mathi/Sardine Curry

One of my fav fish dish in my college hostel...


Mathi/Sardine Fish - 10
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4tsp
Small onion /shallot slices - 1/4cup
Ginger slices - 1tsp
Garlic pods/sliced - 6 (small)
Red Chilli powder - 1tbsp
Tamarind water - as needed (or you can use kodam puli)
Curry leaves
Salt - as needed


Soak red chilli powder in little water.Fry mustard and fenugreek seeds in hot oil.Add onion slices to this and saute.Once it is almost sauted well, add ginger slices and fry.When this almost fried add the soaked red chilli powder and saute.Add sufficient water to this sauted masala and cook.Add garlic slices,curry leaves,salt and tamarind to this.Once the gravy is cooked well and raw smell of chilli powder is gone, the gravy thickens , plcae fish fish pieces slowly into the gravy and cook with lid half covered.Whenit starts to boil, remove the lid and cook it slowly until the gravy thickens.

Recipe source - K.M.Mathew

Saturday, September 20, 2008

Chicken Deviled Fry

Got it from a cookbook, don't know why the name deviled fry.But when it comes taste of this dish there no DEVIL..tasted delicious.


Chicken - 2 lbs
Onion - 2
Coconut milk - 1 cup (made from coconut milk powder)
Red chillies - 7
Turmeric powder - 1 tsp
Vinegar - 3 tbsp
Clves - 5
Cinnamon - 1 piece
Cardamom - 3
Oil - as needed
Salt - as needed


Cut onion into slices and red chillies into pieces.Marinate chicken pieces with half of the onion slices,red chillies,cardamom,cloves,cinnamon,turmeric powder,salt and vinegar for about 1 hour.In a thick bottomed pan,heat oil and fry second half of sliced onion until golden brown.Now add the marinated chicken mix to this and cook.Mix very well and coconut milk to this and let chicken cook.Cover and cook under medium low heat.Stir in between to avoid burning.Cook until chicken is fully cooked,gravy is all evaporated and the dish is crispy brown.Serve hot with roti/rice.

Wednesday, September 10, 2008

Chicken Podimas

Chicken Podimas, One of my favorite snack item that I tend to make very regurlarly.You can serve this as an appetizer or as a filling for Pita/Chappati roll. My kids love to have this mixed with steamed rice as well (instant chicken pulav! )  . In short , you can dress up this dish in many ways. Go ahead and try this and let me know.

Note : My version below is a spicy version, please feel free to adjust spice level according to your taste.

What You need

Boneless Chicken - 2 lbs
Rotisserie Chicken - 1
Onion - 2 (chopped)
Shredded Coconut - 1/2 cup ( Optional)
Ginger Garlic paste - 1 1/2 tbsp (Optional)
Green chillies - 4
Turmeric powder - 1/2 tsp
Pepper powder - 2 tsp
Cashew nuts - 10
Coriander leaves - for garnish
Oil - as needed
Salt - as needed

How you do it

Boil boneless chicken pieces with little salt and shred into pieces. In case you are Rotisserie chicken , just pick apart the whole chicken just leaving skin and bones.In a pan , heat oil and fry cashew nuts till golden brown and keep it aside.In the same pan, add more oil and fry onion till they are brown.Now add green chillies,ginger garlic paste and fry till raw smell goes away.Add chicken too this and mix well.Add turmeric,pepper and salt (Note:We have already added some salt while boiling the chicken , so be mindful while adding more salt)and mix well. Now add shredded coconut and fry these on High heat until the chicken pieces turn into dark brown color. I personally like darker side of the fry(you can see the pic below) .If you are not a fan, feel free to switch off  when the dish turns into golden brown color.Garnish with chopped coriander, fried cashew nuts.

Monday, September 01, 2008

Palak/Spinach Paratha

Both my kids love this as a snack with yogurt.Very healthy and easy recipe.


Spinach - 1 cup (chopped)
Wheat flour - 3 cup
Jeera/cumin seeds - 1 tsp
Garlic - 1 clove(minced)
Pepper powder - 1/tsp
Salt - as needed
Oil - 2tbsp
Warm Water - as needed


In a pan,heat oil and fry jeera and finely minced garlic.Careful not to burn the garlic.Once they are fried add the spinach,salt and pepper.Saute till spinach is fully cooked.Add this to the wheat flour and knead into a dough using warm water.Cover the dough with wet paper towel and let it rest for 30 minutes.After 30 minutes,make it into parathas.I made small parathas and served it with homemade yogurt as a snack.