Category: South Indian Cuisines

Plantain Coconut Curry

plantain coconut masalaValakai Curry



Turmeric powder-1/2 tsp

Hing-1/4 tsp

Salt to taste



For the grinding:


Cumin seeds-2tsp

Green chillies-4



Preparation method:

Peel Plantain and cut into slices.

Add the grinded masala, turmeric, hing, salt  to the plantain slices and mix it well.

Marinate it For the 15 mins.

Heat oil in a pan, add the marinated pieces.

Cover it and cook For the 20 min. stir it occasionally.

Serve it hot with rice or roti.

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Drumstick Leaves Sambar

Drumstick  leaves Sambar

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Egg Peas Curry

egg peas curry

Egg Peas curry



Eggs -4

Fresh peas-200gms

Turmeric powder-1/2 tsp

Salt to taste



For the Sauté:

Onions-2 medium

Green chillies-2 medium

Preparation method:


  • Heat oil in a pan add onions and green chillies and fry it.
  • Add eggs, turmeric and salt and scramble it gently.
  • Add half boiled green peas and mix it well.
  • Cook it in a low flame For the 5 mins.
  • Garnish it with coriander leaves and serve it hot with raita or pickle.

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Plantain Dal Curry

Plantain Dal Curry

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Scrambled Egg Kurma

mom's special egg kurma

Mom Egg Kurma



Oil For the fry

Salt to taste


For the tempering/tadka:

Fennel seeds-1/4 tsp

Curry leaves


For the Tomato paste:

Onion-2 medium


Ginger garlic paste-1 tsp

Turmeric powder-1/4 tsp


For the Coconut Paste:

Red Chillies – 8

Coriander seeds -6 TSP

Cumin seeds -1 tsp

Fennel seeds – 2 tsp

Black Pepper corns- 1 tsp

Curry leaves-1/3 bunch





Preparation method:

  1. Fry the spices in the dry pan, till it gets nice aroma.
  2. Grind the spices to a smooth paste with the coconut.
    1. Heat oil in a pan, add onions and sauté it.
    2. Add ginger garlic paste and cook For the 2 mins
    3. Add tomatoes, turmeric,  salt and cook it For the 5 mins.
    4. Grind it in a blender and make a fine paste. Tomato paste is ready.
    5. Heat oil in a pan, add fennel seeds and curry leaves.
    6. Once it’s spluttered add tomato paste and cook For the 5 mins.
    7. Add coconut paste, salt, water and allow cooking till oil floats at the top.
    8. Heat oil in another pan, add chopped onions and green chillies sauté it.
    9. Pour the whisked egg and scramble it.
    10. Add scrambled egg in the gravy and mix it well and cook in a low flame For the few mins.
    11. Garnish it with the coriander leaves.
    12. Serve it hot with rice.

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Egg Biryani – Egg Biryani Recipe – Egg Biryani Recipe Indian – Monica

Egg Biryani – Egg Biryani Recipe

egg briyani

Egg biryani – Egg biryani recipe is a popular dish in Asian countries. Egg biryani recipe are mainly made from a mixture of spices, basmati rice, egg, meat and vegetables. There are many kinds of biryani and each kind has a uniqueness about it and garnish can be made with nuts, lemon and cilantro.

Egg biryani – egg biryani recipe has spices such as black pepper, cloves, cardamom, cinnamon and bay leaves.You can add chili powder, coriander powder and cumin powder to give richness to taste according to the individual preference.The main ingredient that accompanies the spices is the egg. vegetarians can use mixed vegetables, non vegetarians can use meat, such as chicken, lamb, fish, and shrimp.

Egg biryani recipe is a nutrient-dense food, containing high quality protein and a wide range of essential vitamins, minerals and trace elements. Eggs are not high in contains Vitamin A, D, B2 ,B12, Folate, Biotin, pantothenic acid, Choline, Minerals-Phosphorus,Iodine, helps improving healthy skin, eyes and the nervous helps in the development of all cells in the body,for healthy bones and teeth,formation of red blood cells and for energy metabolism.

There are different methods to prepare egg biryani. This is my quick version of preparing egg biryani, which is very simple and easy and tastes really good. The boiled eggs fried with all the spices. Rice is cooked separately with all the ingredients in the pressure cooker and add to the egg mixture. Egg biryani – Egg biryani recipe is very very delicious yummy recipe,can be prepared for any special day or an occasion/party that everyone at home will love and enjoy!


Basmati Rice-500 gms
Salt to taste

For the Tempering / Tadka:

Bay leaves-2

For the Sauté:

Onions-2 medium
Green chillies-2 medium
Garlic-6 cloves -1/2 tsp. paste
Ginger -2 inch cube-1/2 tsp. paste
Tomatoes- 2 medium (make it puree)

Spices Used:

Turmeric – 1/2tsp
Cumin powder-1/2tsp
Chilli powder-1tsp
Coriander powder-2tsp
Garam masala-1/2 tsp


Fresh Coriander – 1/3 bunches

Preparation method:

  • Cook the rice separately. Boil the egg and keep it aside.
  • Heat oil in a pan, cinnamon, cloves, cardamom and bay leaves.
  • Add Chopped onions and green chillies and sauté it
  • Add ginger garlic paste and fry it.
  • Add tomato puree and the spices with the salt
  • When the oil floats at the top, add the boiled eggs and mix it well
  • Cover it and cook it For the 8 mins in a low flame.
  • Take the electric cooker, add the cooked rice as a layer and add the egg masala on the top as a layer, garnish it with coriander leaves .repeat it For the 3 times.
  • Sprinkle orange colour diluted water at the top and cooks it For the 4 mins.
  • Garnish with Fresh coriander and serve it hot with raita

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Anchovies Fish Curry – Spicy Anchovy Curry recipe – Nethili Meen Kuzhambhu

Dry Anchovies Gravy


Anchovies Fish Curry – Spicy Anchovy Curry recipe – Nethili Meen Kuzhambhu – Origin

Anchovies Fish Curry – Spicy Anchovy Curry recipe – Nethili Meen Kuzhambhu is a great dish based on South Indian style of cooking specially from Tamil cuisine.Simple and very delicious dish, easy to prepare.

Dried anchovies curry – Karuvattu Kuzhambu – Karuvadu Thokku – Spices and cooking method

Anchovies frcurry y indian recipe- Netholi Meen curry – Anchovies curry Kerala Style – This is my version of cooking. Anchovies cooked with shallots,tomatoes and with the spices in slow cooking process. The special ingredient is tamarind, added to the curry enhance the taste. The flavours are realy good. The spicy level can be adjusted according to individual taste.Lima beans and brinjals have added to give rich taste to the curry.

Anchovy fish curry – Nethili Meen Kuzhambhu – Spicy Anchovy Curry Kerala Style – – Nutritional health benefits

Anchovies are good source of omega-3 fatty acid, which helps to promote healthy skin and helps anti aging. Anchovies contains unsaturated fat which can help lower your cholesterol and reduce your risk of heart disease.Anchovies are rich in protein and a low calorie count, which is an excellent diet to lose weight.Anchovies are rich in iron, which helps to increase white blood cells. Anchovies are rich in minerals such as calcium… which are essential for the growth and maintanenece of strong bones.
Anchovies indian curry – Anchovy fish curry – Serving method

Netholi Meen Curry – Anchovies indian curry – Anchovy fish curry – is perfect dish for lunch or dinner. Anchovy fish curry served as a main course with rice.This is perfect dish well goes with idli and dosa. This excellent dish that anyone can do in a quick time and delicious recipe.

Anchovies indian curry – Anchovy fish curry – Ingredients

Anchovies -250 gms
Brinjal-250 gms
Lima beans -250 gms
Onions-2 medium
Tomato-2 medium
Green chillies-3
Tamarind juice-1 cup
Garlic cloves-6 (optional)
Coriander leaves
Salt to taste
Sesame oil

For the Tadka/Tempering:
Mustard seeds-1/2 tsp
Urad dal-1/2 tsp
Red chillies-4
Curry leaves-1 spring
Fenugreek seeds-1/4 tsp
Cumin seeds-1/4 tsp

Turmeric -1/2 tsp
Chilli powder-1 tsp
Coriander powder-2 tsp
Cumin powder-1/2 tsp
Pepper powder-1/2 tsp
Hing-1/4 tsp

Nethili Meen Kuzhambu – Anchovies Curry – Preparation method:

Heat oil in a pan add tempering spices.
Once they splutter, add chopped onions, green chillies, garlic cloves and sauté it.
When it turns to golden brown, add chopped tomatoes.
When the tomatoes are cooked well, add tamarind juice .
Add all the spices and salt mix it well.
cook until oil floats on the top.
Add chopped brinjal, boiled lima beans and anchovies..
Cover it and cook for 20 mins in a medium flame.
Garnish it with coriander leaves.
Serve it hot with rice.

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Methi Chicken Pulao

Methi Chicken Pulao

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Prawn Fry

instant Prawn fry



Prawn -500 gms

Chilli powder-1tsp

Turmeric powder-1/4 tsp

Cumin powder-1/4 tsp

Ginger garlic paste-1 tsp

Lemon juice -2 tsp

Salt to taste

Preparation method:

  1. Mix the spices to the prawn and marinate it For the 1 hr.
  2. Heat oil in a pan and add prawn fry it in a medium flame.
  3. Add few pieces at a time; fry it until it reaches golden brown.
  4. Serve it hot.

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Jeera Chicken Fry

jeera chicken fry

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