Monday, 7 November 2011

Recipe of Vahrehvah Banana Dosai

Recipe of Vahrehvah Banana Dosai
Ingredient Name Unit Quantity



cashwnuts/chopped raisns







Rice flour




to taste

as needed

Directions | How to make Vahrehvah Banana Dosai
Take banana peel and mash banana in a bowl,rasins,almonda,rice flour,maida,sugar mix well and add cardaom powder mix again.
can you grill or in pan, take a tsp and put as a small dumpling, cook in ever slow flame.
Cook till the banana becomes brown in colour add little ghee.

Tamilnadu Recipes and tamilnadu food items

Tamil Nadu – Has a distinct place in the culinary map of the country having a wide range of vegetarian and non-vegetarian delicacies to offer. The important ingredients in Tamil cuisine are red chillies, turmeric, tamarind, fresh coconut and a whiff of asafoetida. Coconut or gingelly oil is normally used as a medium of cooking, Tiffins or a light meal is very popular and a part of the Tamil Cuisine which is usually served for breakfast or as an evening snack. Tiffins are served steaming hot like Dosas. Idli, Upma. Vada, Uttappam and Pongal accompanied with Sambar, Coconut chutney and Milagai podi are mouth watering and light to eat. The tiffin is accompanied by a steaming hot filter Coffee, which is an authentic signature beverage of the Tamil Cuisine.

Rice is the staple food of the South India, where lunch and dinner is served with rice accompanied with a variety of Poriyals (curries), Avial, Kootu, Kozhambu (stews), Sambar, Rasam and Thayir ( means the Curd or Yoghurt )

Chettinad cuisine is very special in Tamil Nadu and hails from the deep southern region of Tamil Nadu. It is one of the spiciest, oiliest and most aromatic cuisines in India and is famous throughout the country. Some of the popular dishes of the Chettinad menu are Varuval – which is a dry dish fried with onions and spices (sautéed with chicken , fish or vegetables), Pepper Chicken, Poriyal – a curry and Kuzambu – ingredients stewed in a gravy of fresh coconut milk and spices. The Tamil style of Mughalai food can be tasted in Biryani and payaa. Payaa is a kind of spiced broth eaten with Parathas and Appam.

A Tamilian meal is called the ‘Sappadu’ means a full course meal, which can be either lunch or dinner. An authentic tamil cuisine is served in a banana leaf and is to being eaten with hands. A typical tamilian would enjoy to eat in banana leaf as it gives different flavors and taste to the food. But after modernization, the food is also served on a stainless steel plate with varied types of curries served in small bowls.

In one of my visits to Tamil Nadu, I had attended an actual authentic typical Tamil feast which is commonly called as “Virundu Sappadu” which is served in a very customised way on the banana leaf. The top half of the banana leaf is served with a range of curries and the lower half for the rice as it’s the staple food of South Indians. The lower right portion of the leaf is served with a scoop of warm sweet milky rice called Payasam, Kesari, Sweet Pongal or any Dessert items. While the top left includes a pinch of salt, a dash of pickle or chutney. And the middle of the leaf, fried items like chips made of banana, yam, potato, crispy papads called Appalams and vadai.

I got to know about the vegetarian meal where the vegetables are selectively chosen between the gourds, drumsticks, brinjals, carrots, cabbage, french beans or cauliflower and for non-vegetarians, a separate leaf is provided for fried meats, chicken, fish, crab etc. Fish is an integral part of the menu in most parts of the coastal region of Tamil Nadu and the availability of coconut and coconut oil forms a base for almost all the preparations of the region.

Paayasam is usually served at the end as a sweet/dessert to finish the meal.

Finally the virundu sappadu ended by serving a banana, beeda, and a glass burttermilk.

Vah! This was one of the sumptuous, delectable and yummy Virundu Sappadu.

Savories are also one of the important dishes usually prepared during festivites. Some of the popular savories are Murukkus, Chedai (crunchy crispies made of rice flour) etc which are normally served as snacks. Interestingly it is also said from the olden days that if the savories are eaten, than the gums would get stronger.

Tamil cuisine has an umpteen variety of Payasams prepared with Rice, Semiya, Dal, Milk, Sugar or Jaggery. Every festival in Tamil Nadu has an unique preparation of sweets offered to the God. Sweets like Sweet Pongal, Mysore pak, Adhirasam, Coconut Burfi etc are some of the popular yummy sweets of Tamil Cuisine.

Tamilnadu Kothu Parota supper testy


3 Parotas
1 Onion-sliced
1 ½  cup Salna
2 Eggs
1 tsp Pepper powder
2 tsp Vegetable oil


1.      Mince the parotas into small pieces.
2.      In griddle heat oil, add the sliced onions, eggs and sauté well.
3.      Add the minced parotas, salna, pound the ingredients with heavy iron spatula for 4-5 minutes until all the ingredients are mix well.
4.      Add the pepper powder over the ingredients and mix well.
5.      Serve hot with onion raita.

Friday, 4 November 2011




500gms Long Grain (Basmati) Rice
100gms Onion sliced vertically
5gms Cinnamon (dalchini)
5gms cardamom (Elaichi)
5gms cloves
a pinch of turmeric powder
1gm saffron (kesar)
10 ml Milk
20gms walnut
20gms cashew nut
1litre water
50gms oil
salt to taste

How to make kashmiri pulao:
  • Wash and soak rice.
  • Heat oil and fry onions till golden brown and remove.
  • Fry whole spices, turmeric powder, add rice and sauté.
  • Add half-saffron dissolved in little warm milk.
  • Add hot water and mix well.
  • Cook a little. Finish with remaining saffron and cook till grains are separated and done.
  • Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.




1 cup Long Grain (Basmati) Rice
2 cups Water
11/2tsp Cumin seeds(jeera)
1tbsp oil
salt to taste
2 Bay leaves
3-4 cloves
Few whole Black pepper
1 Black Cardamom

How to make jeera pulao (rice):
  • Clean and wash rice. Wash and drain rice 2-3 times and soak in water for 15-10 minutes.
  • Heat oil and add cumin seeds (jeera), bay leaf, cardamom, whole black pepper and cloves.
  • When Cumin seeds are done add the rice and salt, mix well.
  • Add water.
  • When it starts boiling low down the flame of the gas and cover it partially.
  • Keep an eye, rice will be done when holes appear on the surface and water is completely absorbed.
  • Serve the jeera pulao hot with any gravies or raita.



Learn how to make instant onion rice which can be served with any main course dish like daal, curry or with simple ratia.


4 big onions
2 cardamom (elaichi)
1 cup rice
1/2 tsp chilly powder
salt to taste
mustard for seasoning
How to make instant onion rice:

  • Heat the pressure pan and then pour oil and season it with mustard seeds and add onions and fry till it becomes transparent in colour.
  • Then add elaichi ,chilly powder,salt and rice with two glass of water and keep it for boiling for fifteen minutes.
  • once the rice boils serve it hot with aaloo fry. I am sure you will enjoy this instant onion rice.




350 gms Basmati Rice
200 gms Potatoes
200 gms Carrots
100 gms Onions
4 Green Chilies
30 gms Ginger
20 gms Garlic
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1 cup Curd
1 tsp Saffron
2 tbsp Milk
1/3 cup Mint ( Pudina leaves )
1/3 cup Coriander Leaves
4 tsp Rose Water
50 gms Cashewnuts
50 gms Almonds
25 gms Raisins
120 gms Ghee
Salt To taste

How to make hyderabad biryani :

  • Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.
  • Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
  • Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies.
  • Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.
  • Soak the almonds in water for half an hour and keep aside.
  • Beat the curd in a bowl and divide into two equal portions.
  • Dissolve saffron in warm milk and add it to one portion of the curd mixture.
  • Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.
  • Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.
  • Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.
  • Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
  • Add the dry fruits and nuts when the vegetables are done.
  • In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
  • Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
  • Place a moist cloth on top, cover the lid tightly so that it gets sealed.
  • Put the handi on dum in a pre-heated oven for 15-20 minutes.
  • Serve the hyderabadi biryani hot with mint chutney and other vegtables.



Here is a recipe for rice flavoured with garlic and green chillies. learn how to make garlic rice.


2 cup cooked rice
2 tsp crashed garlic
2 green chillies chopped
2 tblsp cashewnuts (kaju)
1 tblsp almonds(badam), slivered.
1 tsp chopped fresh coriander
2 tblsp ghee
Salt and pepper to taste
How to make garlic rice:

  • Take a heavy wok and heat ghee in it.
  • Now add garlic and green chilies to it.
  • Once garlic turns golden in color, add the dry fruits and roast for half a minute.
  • Now add the cooked rice, sprinkle salt and pepper and mix well.
  • Garnish the Garlic Rice with fresh coriander and serve.



This is a typical Indian fried ric recipe.Spices and ghee is added to the boiled rice.


400 gm Rice
100 gm Ghee or butter
65 gms onion
2 gms cinnamon
2 gms Bay leaf
1 gm peppercorns
6 gms Salt
How to make fried rice:

  • Heat the ghee in a large saucepan and add the finely sliced onion.
  • Fry till golden brown, remove from the pan and keep aside.
  • To the hot fat, add the washed and drained rice and the spices.
  • Keep stirring and fry for 4-5 minutes till the rice appears glazed. Add salt and boiling water an inch above the rice.
  • Boil and simmer till the water is almost absorbed and then put into a very slow oven at 250 degree and leave for 20-25 minutes till the rice is cooked.
  • Serve garnished with fried onions. Hard-boiled eggs cut in slices may also be used as a garnish.



1 Cup Boiled Rice
2 cups of plain yogurt (Curd)
2 Tbsp Oil
1/4 cup milk
Finely chopped coriander leaves
1-2 green chilies
1 tsp. chana daal
1 tsp. urad daal
1 tsp. mustard seeds
1 1/2 tsp. finely chopped ginger
2 Tbsp desiccated coconut
1/2 tsp. salt

How to make curd rice:

  • In a saucepan heat 2 tablespoonful of oil.
  • Add mustard seeds to the oil.
  • When the mustard seeds start popping add chana and urad daal.
  • After a minute, add in the ginger, coriander and green chilies.
  • Sauté them for a minute.
  • Take the pan off the gas. Add in the rice.
  • Mix the salt and desiccated coconut.
  • Just before serving, mix all the ingredients with yogurt (curd) and milk. Curd rice is ready to be served.



This is a very delicious and nutritious recipe of carrot rice made from groundnuts, carrots and spices like cinnamon and cloves.


2 cup rice
2 onion
5 carrot
2 tsp fried groundnuts
2 tsp oil
a small piece of cinnamon
1 tsp broken block gram
2 nos cloves
1 tsp mustard
1 tsp bengal gram
a few sprigs curry leaves
Salt as per taste

For Masala:
1 1/2 tsp coriander seeds
3/4 tsp cumin seeds
2 tsp grated coconut
4 nos red chillies
How to make carrot rice:

  • Heat the pan, pour the 1 tsp oil. Add red chillies, coriander seeds, cumin seeds and fry till it turns brown.
  • Add grated coconuts and remove from the heat. Grind it after it cools down.
  • Grind seperately, the fried groundnuts coarsely.
  • Cook the rice and let it cool.
  • Put the carrots in warm water. Grate it without peeling the skin.
  • Heat oil in a pan. Add cloves, cinnamon, mustard, broken block gram and Bengal gram. Fry them.
  • Add curry leaves and chopped onions. Once the onion is cooked, add the grated carrots. Fry till the carrots are cooked.
  • Add rice and fry in a low flame. Add salt and the ground masala powder. Mix it well with the rice.
  • Finally add groundnut powder and remove from the flame. Serve hot.



This is a spicy rice recipe made by tempering the brinjals or eggplants with mustard seeds and curry leaves and then mixing with boiled rice. It is very tasty as well as complete meal in itself.


3 cups plain rice
1 1/2 tsp mustard seeds
a few curry leaves
3 tsp. vegetable oil
3 cups eggplant (brinjals)
3 tsp. finely sliced green chillies
Salt to taste
1 tsp turmeric powder
3 tsp lemon juice
How to make brinjal rice:

  • Boil rice and keep aside.
  • In a large pan fry the mustard seeds, curry leaves, add the eggplant (brinjal) and green chillies. Stir on low flame, cover and cook for 10 minutes.
  • Add salt and turmeric powder cook for another 5 minutes. Remove from fire and add lemon juice stir well and mix with the rice. Stir gently allowing each grain to coat.



This is a South Indian recipe for coconut rice. Fried coconut and cashewnuts are added to boiled rice and garnished with ghee and coriander leaves.


400 gms biryani rice
120 gms coconut
40 ml ghee
25 gms black gram dhal
25 gms broken pieces of nuts
6 gms dry chillies
2 gms curry leaves
2.5 gms asafoetida powder
20 gms (minced) coriander leaves
Salt to taste
How to make coconut rice:

  • Boil rice and keep aside.
  • Fry coconut evenly to a golden colour on a slow fire.
  • Heat 3 dessertspoon of ghee. Fry the cashewnuts and remove.
  • Fry the broken pieces of dry chillies, black gram dhal, and curry leaves well.
  • Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.
  • Serve hot garnished with coriander leaves.

South Indian Vegetarian Recipes

  1. Coconut Rice
  2. Curd Rice
  3. Hyderabadi Biryani
  4. Lemon Rice
  5. Sambhar Rice
  6. Tamarind Rice
  7. Masala Dosa
  8. Idli Sambhar
  9. Vada Sambhar
  10. Vermicelli Upma Kaikari Biryani
  11. Murukku
  12. Onion Adai
  13. Rava Dosai
  14. Bagala Baath
  15. White Pumpkin Kootu
  16. Mixed Vegetables In Coconut Milk
  17. Mango Pesarel
  18. Cucumber Pachadi
  19. Vegetable Rava Uppuma
  20. Olan
  21. Paruppu Usili With Green Beans
  22. Neer More
  23. Jackfruit Puzhukku
  24. Sambar
  25. Tomato Rasam
  26. Moru Curry
  27. Pal Payasam
  28. Wheat Payasam
  29. Bendakaya
  30. Aratikaaya Masala Pulusu
  31. Verusenaga Podi
  32. Vankaya Pachadi
  33. Vadiyalu
  34. Ugadi Pachadi
  35. Pesarapappu Payasam
  36. Sorakaya
  37. Nuvvula Podi
  38. Panasapattu Curry
  39. Mamidikaya Pulihora
  40. Moru Kalan
  41. Kottimeera Pachadi
  42. Kakarakaya
  43. Aviyal
  44. Lady Finger Kichadi
  45. Celery Payaru Thoran
  46. Kalan
  47. Parippu Payasam
  48. Erissery
  49. Pulissery
  50. Koottu Curry
  51. Parippu Curry
  52. Semiya Payasam

More resipts>>>



Indian bandaru ladoo is made by adding spirals of gram flour to syrup. Learn how to make bandaru ladoo. 


250 gms senaga pindi / bengal gram (chana dal) flour
250 gms sugar (cheeni)
1 tsp cardamom (elayachi) powder
oil to fry
50 gms cashew nuts (kaju) fried in a tbsp of ghee

How to make bandaru ladoo:
  • Take Bengal gram flour and add four spoons of warm oil to it.
  • Mix the oil and add water to make dough of medium consistency.
  • Take the muruku press with medium size holes.
  • Take a heavy bottomed pan and heat oil to fry.
  • Fill the muruku press with dough and make spirals in of dough in the oil by pressing it.
  • Fry till it becomes golden brown and crispy.
  • Take them out and put it on tissue paper to absorb extra oil.
  • Repeat the same procedure with the rest of dough.
  • Put them in blender and make powder of it.
  • Measure the powder and take same amount of sugar.
  • Add water to sugar and make syrup.
  • When the syrup is made, add the powdered spiral, nuts and cardamom powder to it and stir.
  • When it is done take it off the fire and make balls of medium size (ladoos).



Indian Sarkarrai Pongal is made by cooking rice with milk and adding lot of dry fruits. Learn how to make mouthwatering Sarkarrai Pongal. 

2 litre Milk (dudh)
10 Almonds (badam)
1 1/2 cups newly harvested rice (chawal)
1/4 cup Moong dal (gram pulse)
15 Cashew nuts (kaju)
1 1/2 cup Jaggery (gur) grated
30 Kishmis or raisins
1/4 level teaspoon nutmeg (jayphal) powder
1/4 teaspoon saffron (kesar) crushed
1-teaspoon cardamom (elayachi) powder
2 tablespoons ghee (oil).

How to make sarkarrai pongal:
  • Take a thick-bottomed pan and put it on medium fire.
  • Pour milk and bring it to boil.
  • Add rice and dal and cook.
  • When rice becomes tender add jaggery and ghee.
  • Chop almonds and cashew nuts and add to it with saffron, raisins and cardamom powder.


Pongal is the harvest festival of Tamil Nadu. The enthusiasm and zeal of Tamils ​​comes alive during the four-day festival. Pongal literally means "boiling." This festival is the most important event of the year for Tamils.

           The festival consists of four days Bhog-Pongal, Surya Pongal,, Mattu Pongal, and Kanyapongal. The first day is called Pongal Bhog day starts with a bath oil (sesame) TIL. In the evening a huge bonfire of old clothes, files, mats and carpets are made. The day is devoted to the Rain God, Indran (Bhog). The legends say that day that Krishna lifted the mountain on his little finger Gobardhan.

Surya Pongal, the second day dedicated to Surya (sun). Women cook Pongal, which is rice cooked in milk and palm sugar and offer it in the sun on that day.

              The third day is dedicated to honor and worship of the cattle (Mattu) and is called Mattu Pongal. Cattle are decorated with turmeric and kumkum on his horns and small bells and flowers are hung around the neck. Then marched through the streets and eat Pongal, which is then offered to local deities.

              The last day, which is Kanya-colored balls Pongal Pongal offered the birds. In several places in Andhra Pradesh and Tamil Nadu, Jallikatu (which is a kind of bullfight) is considered. Unarmed villagers try to grab the tied bundles of the wild bulls horns. Bullock cart races and cock fights to be part of this event. Andhra Pradesh, the meals at night just repaired products are specialty. All the houses show their collection of dolls for three days.


Make Indian ariselu by making balls of rice flour and jaggery syrup coated with sesame and deep fried. Learn how to make ariselu.


1 kg rice
3/4 kg jaggery(gur) (grated)
2 tablespoons of sesame seeds(teel)
Oil to fry

How to make ariselu:

Wash rice and soak it in water for10 hours.
Remove water and let it dry on a piece of cloth.
In a blender make thin powder and sieve it.
To make the syrup add jaggery to the boiled water and heat.
Let it thick.
Add the fine powder of rice to it and stir continuously.
Avoid lumps.
Cool it and make balls.
Dab these balls with sesame seeds and fry it at low heat in a frying pan.
When it comes deep brown sieve it.
Cool and serve.

Low Calorie Cooking-5



1 sliced Onion (Pyaj)
1 tsp Turmeric (Haldi)
1 tblsp Oil
1 tsp Fenugreek Seeds (Methi)
1 tsp Cumin Seed (Jeera)
1 tsp Aniseed (Saunf)
1/2 tsp Onion Seeds (Kalonji)
200 gms Brinjals (Biangan)
10 gms chopped Green Chilly (Hari Mirch)
100 gms Red and Yellow Capsicum cut into strips
500 gms chopped Cabbage (Pata gobi)
1 tblsp Vinegar
150 gms French Beans (Flas Beans)
Sugar ( or Artificial Sweetner) To Taste

How to make sweet and sour vegetables:

Heat oil in a pan and fry the onions till they turn transparent.
Add fenugreek, cummin, aniseed and onion seeds and fry for a minute.
Add turmeric and chillies.
Stir in cauliflower, cabbage and sugar (artificial sweetner).
Cover and cook on a low flame for 5 to 7 minutes.
Add pepper strips and sprinkle vinegar on top.
Cook for a further 5 minutes till the vegetables are tender.

                    VEG SALAD WITH YOGURT DIP


1/4 cup Mint leaves
4 cloves Garlic
8-10 Cherry Tomatoes
3 medium Carrots
1 medium White Radish
4 Red Radish
8-10 leaves Ice lettuce
2 medium Cucumbers
4 cups Skimmed Milk Yogurt
1/4 tsp Sesame Seeds (white)
1 tsp Lemon Juice
Salt to taste

How to make veg salad with yogurt dip:

Wash the cherry tomatoes & cut them into halves.
Peel carrots, wash & cut it into finger sized pieces. peel white radish, wash & cut into finger sized pieces.
Clean mint leaves, wash and reserve some leaves for decoration and chop the remaining. peel & chop garlic finely.
Wash red radish & quarter each. wash lettuce leaves & soak in chilled water. peel cucumber, wash and cut into finger sized pieces.
Hang skimmed milk yogurt in a muslin cloth to remove excess water. toast the sesame seeds lightly & cool.
Combine thick yogurt with chopped mint, lemon juice, white sesame seeds & garlic. mix thoroughly. add salt to taste and chill.
Just before serving drain the lettuce leaves and spread on a serving plate, arrange the prepared vegetables decoratively and serve with the chilled dressing.

                                 TOAST FANTASY RECIPE


1 big sized Bread Slice
30 gms Potato (Aloo)
25 gms French Beans (Flas Beans)
20 gms Peas (Matar)
20 gms Carrot (Gajar)
20 gms Cabbage (Patha gobi)
1/4 tsp Lime or Lemon Juice (Nimbu)
1/4 tsp Mango Powder (Amchur)
1/4 tsp Oil
Salt and Pepper to taste

How to make toast fantasy:

Boil potato, mash and keep aside. boil green peas.
Cut french beans and carrot into very small cubes and boil together.
Mix all the vegetables together.
Add salt, pepper powder, lemon juice and mango powder.
Grease the baking tray with oil.
Place the bread on the tray and apply the vegetable mixture on it.
Bake on medium temperature (160 to 175 degree c) until golden brown.
Cut the cabbage finely and saute in ¼ tsp oil for a few seconds.
Serve the toast hot with the cabbage and chutney over it.

Low Calorie Cooking-4

                                 MOONG DAL PANKI


50 grams Moong Dal
1 tblsp fresh Curd
2 Green Chilies
1 tsp Gram Flour (besan)
A pinch Asafoetida
1 tblsp chopped coriander
A pinch sugar
1/2 tsp Lemon Juice
Salt to taste

How to make moong dal panki:

Soak the moong dal in water for 2 hours. drain.
Grind with the fresh curds and green chilies.
Add the gram flour, asafoetida.
Grease balana leaves lightly.
Spread 1 tablespoon of the mixture on one leaf and cover with another leaf. roast on a tawa (griddle) until brown spots appear on both sides.
Serve hot with green chutney.

                             PINEAPPLE CRUSH RECIPE


100 ml Pineapple Juice (Ananas)
1 tblsp Sugar (Artificial Sweetner)

How to make pineapple crush:

Make sugar syrup.
Strain it and mix it into the pineapple juice.
Your pineapple syrup is ready.
Take ¼ proportion of syrup and ¾ proportion of water.
Garnish it with chopped pineapple pieces and serve cold.
To get pineapple juice, put pieces of pineapple in the blender and extract the juice.



500 gms Spinach (Palak)
25 gms Cottage Cheese (Paneer) (made from skimmed milk)
1 tblsp Fine Wheat Flour (Maida)
1 small sized Onion (Pyaj)
1 tsp Cinnamon (Tuj/Dalchini) Powder
1 tblsp Oil
a pinch of Nutmeg Powder(Jaiphal)
Salt to taste
150 ml skimmed Milk
2 small sized Eggs

How to make spinach souffle surprise:

Chop spinach and puree it.
Blend maida with a little milk and make a smooth paste.
Add the rest of the milk, mix well and bring to a boil.
Separate egg whites from the yolks.
Heat oil in a pan, saute the chopped onion for two minutes, add spinach puree.
Leave it to cool, add two well beaten egg yolks, cinnamon powder and nutmeg.
Beat egg whites till stiff and fold in carefully into the mixture.
Season with salt and pour this mixture into a greased baking tray.
Sprinkle grated paneer over it and bake on medium temperature (160 to 175 degree c) for 30 minutes.

                                          SUJI IDLI


1 cup Semolina (Suji)
1 cup fresh Curd
1 tsp Fruit Salt (Eno)
1 cup finely chopped Cabbage
1 chopped Onion
2 tblsp chopped Coriander
A few curry leaves
2 to 3 finely chopped Green Chilies
Salt to taste

How to make suji idli:

Roast the suji in pan withour oil till it changes it color to light pink on low flame.
Keep it aside.
When it gets cool, in a bowl take the curd and add semolina evenly.
Then add the fruit salt and the remaining ingredients.
In a pressure cooker put some water to boil.
Now put 1 spoonful of this batter in the idli maker slots.
Place this idli maker in the cooker and let it steam for 10 minutes.
Take it out and serve hot with green chutney.

Low Calorie Cooking-3

                               GINGER ALE RECIPE


1 tblsp Lime or Lemon Juice (Nimbu)
1/2 tsp Ginger Juice (Adrak)
2 tblsp Sugar (Artificial Sweetner)
Water to make squash
Salt to taste

How to make ginger ale:

Mix lemon juice and ginger juice, add sugar.
Stir continuously until the sugar/sweetner dissolved.
Add salt to your taste..
This is ginger ale syrup.
Take ¼ glass of ginger ale syrup, add water to make a glass of ginger ale.
Add ice and serve cold.

                         MACRONI IN A HURRY


100 gms Macroni
1 chopped Onion (Pyaj)
1 each yellow, red, green Capsicum (Shimla Mirch)
2 tblsp Ketuchup 1/2 tsp Red Chilly
Little White Pepper
1 tblsp Butter
Cheese for garnish

How to make macroni in a hurry:

Chop the vegetables.
Heat oil and add onions and capsicums.
When they tender add sauce, chilly powder, white pepper and salt.
Mix well and then add macroni.
When fully mixed garnish with grated cheese.

                                       MASALA NOODLES


1 packet Noodles
2 Onion (Pyaj)
3 - 4 chopped Tomato (Tamatar)
4 tsp chopped Coriander Leaves (Dhania Patta)
1 " chopped Ginger (Adrak)
3 - 4 flakes chopped Garlic (Lasun)
4 5 chopped Green chilli (Hari mirch)
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Garam Masala Powder
1 tblsp Oil

How to make masala noodles:

Boil the noodles as directed on the pack.
Drain them in a strainer and wash with cold water. Keep aside.
Heat oil in a nonstick pan and fry garlic, ginger, green chillies and onions until they are golden.
Add tomatoes along with salt and masala.
Cook till tomatoes are tender.
Add the noodles and stir well.
Cook for a while and remove the fire and serve immediately.

                                MIXED VEGETABLE PANCAKE


For pancake:
40 gms Fine Wheat Flour (Maida)
100 ml Milk
1/2 Egg
3 tsp Oil
a pinch of Salt
For Filling:
50 gms Potato (Aloo)
50 gms Cauliflower (Phool gobi)
50 gms Carrot (Gajar)
75 gms Peas (Matar)
50 gms Tomato (Tamatar)
1 tblsp Butter
1/2 tblsp Tomato Sauce
Salt and Chilli Powder to taste

How to make mixed vegetable pancake:

To make the pancakes sift the flour along with the salt.
Add the egg and gradually add the milk.
Mix and beat thoroughly till the batter is smooth and free of lumps.
Allow the batter to remain in a cool piece for about an hour.
Heat little oil in a frying pan.
Pour a spoonful of the batter on it.
Cook one side till it is light brown and then turn the side.
Now cook on the other ise.
Make the pancakes of all the batter.
To make the filling cut the vegetables into small pieces and carrots in shreds.
Heat butter in a pan , add the vegetables and the seasoning.
Coook it on low flame till vegetables are done.
Now add tomato sauce.
Spread this filling on the pancakes and roll them and serve hot with the chutney.


                                BROCCOLI SOUP


500 gms Broccoli
1 medium sized Onion
4 cloves Garlic
2 inches Celery Stalk
4 cups Stock or water
1 Cup Low fat milk
Salt to taste
White pepper powder to taste

How to make broccoli soup:

Cut broccoli into small florets and wash well. soak in salted water for ten to fifteen minutes and drain.
Peel and roughly chop onion and garlic. wash and chop celery stalk.
Boil or dry roast almonds on medium heat till almond skin changes its colour slightly. remove from heat, cool it and slice them into slivers.
Heat vegetable stock or water with chopped onion, garlic andcelery. bring to a boil.
Add broccoli florets and continue to cook without covering the pan. cook for five to seven minutes or till broccoli is tender.
Remove from fire, cool and puree it in a blender.
Add milk to pureed broccoli. mix well. bring to a boil again..
Add salt and white pepper powder to taste. stir in toasted almond slivers and serve hot.

                        CABBAGE APPLE DELIGHT RECIPE


1 sliced Red Cabbage (if not available then normal cabbage)
2 meduim sized sliced Apple (Sabe)
1 meduim sized chopped Onion (Pyaj)
1/2 cup Vinegar
4 Pepper corns (Kalimirchi)
1/2 " Cinnamon (Tuj/Dalchini)
2 Cloves (Lavang)
1 tsp Oil
1 tblsp Fine Wheat Flour (Maida)
1/2 Litre Water
Lemon Juice to taste
Salt to taste
Artificial Sweetner to taste

How to make cabbage apple delight:

Heat oil in a teflon-coated pan.
Saute onion for a little while.
Add apples and cook for a few minutes.
Add sweet-n-low, cloves, peppercorns, cinnamon, vinegar, salt, lemon juice and water and bring to a boil.
Add chopped cabbage, cover and cook on a low flame.
When it's done, just before serving, add flour, stirring continuosly to avoid lumps.
Serve immediately.

                                FRUIT FUN RECIPE


100 gms Apple (Sabe)
75 gms Guavas (Amrood)
70 gms Grapes (Angoor)
1 Sweet lime (Mosambi) / Orange
50 gms Cottage Cheese (Paneer) (made from skimmed milk)
1 small bunch Mint Leaves (Pudina Leaves)
1 tblsp Lime or Lemon Juice (Nimbu)
Salt and Pepper To Taste

How to make fruit fun:

Clean and wash mint leaves.
Grind the mint leaves with lemon juice, salt and pepper.
Cut paneer into small cubes and dress it with mint paste.
Keep aside.
Peel, clean and segment the orange.
Clean and wash grapes.
Wash guava and apple and cut into small cubes.
Mix the fruits and paneer together.
Serve chilled.

                                    GARLIC TOMOTA SOUP


6 medium sized Tomatoes
2 cloves Garlic
10 gm Gelatin powder
2 Bay leaves
½ tsp crushed Pepper Corn
½ tsp Mixed herbs
Salt to taste
4 tblsp Port wine (optional)
2 tsp skimmed Milk Yogurt
2 tsp Lemon juice
4 sprigs fresh Mint

How to make garlic tomota soup:

Wash and finely chop the tomatoes. peel garlic and crush. soak the gelatin quarter cup cold water and keep.
Cook the tomatoes in a saucepan along with the crushed garlic, bay leaves and cook the tomatoes in a saucepan along with the crushed game, bay leaves and crushed pepper corn for about five to six minutes or until soft.
Remove from the heat, cover and leave to infuse for twenty minutes.
Remove the bay leaves, puree the mixture and pass through a sieve.
Stir in the mixed herbs, salt and wine. whisk the skimmed milk yogurt and mix into the tomato mixture.
Heat the gelatin lightly on a double boiler to dissolve and add to the tomato mixture. mix in the lemon juice and stir well.
Pour this into small ceramic pots for individual serving. refrigerate for threat to four hours to set. do not freeze.
Serve chilled in the same pot garnished with sprigs of fresh mint.


Baingan Bake;


2 meduim sized sliced Brinjals
1 tblsp Oil
6 - 7 Tomato (Tamatar)
2 flakes chopped Garlic (Lasun)
2 - 3 chopped Onion (Pyaj)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Thyme (Ajwain)
1 tsp Sugar
1/2 cup Cottage Cheese (Paneer)

How to make baingan bake:
  • Slice the brinjals.
  • Heat oil in a nonstick pan and spread the brinjals over the pan when the oil is hot.
  • Cover and cook on low flame till they are soft.
  • Sprinkle little salt, cover and cook till the brinjal slices are soft.
  • In a blender, grind tomatoes, onion and garlic.
  • Add the chilli powder, thyme, sugar and salt to the brinjals.
  • Cook for few more minutes.
  • Now grease a baking dish and make layer of the brinjals, then paneer crumpled up and then the tomato sauce.
  • Cover the top with paneer and bake in the oven for 5 - 10 minutes at 210 degrees.
  • Serve hot. 



1 cup chopped Mixed Boiled Vegetables (French beans,carrots,cauliflower,Green peas)
2 chopped Onions
4 tblsp chopped Capsicum
1 chopped Tomatoes
½ - 1 tsp Chili Powder
A pinch Garam Masala
2 tblsp chopped Coriander
4 tblsp grated Paneer
1-1/2 cup tomato gravy
4 teaspoons oil
Salt to taste

How to make baked vegetable jalfrazie:
  • Heat the oil and fry the onions for ½ minute.
  • Add the capsicum and tomatoes and fry again for 2 minutes.
  • Add the vegetables, chilli powder, garam masala, coriander and salt and cook for a few minutes.
  • Spread the tomato gravy on top and sprinkle a little grated paneer over it.
  • Bake in a hot oven at 200c for 10 minutes. 



1/4 cup White beans (Chowli )
1/4 cup Red kidney beans (Rajma)
1/4 cup Green grams (whole moong)
100 gms French beans
1medium sized Onion
1/2 cup Fresh coriander
1/3 cup Mint
2 Green chillies
3 tblsp Lemon Juice
1 ½ tsp Chaat Masala

How to make beans salad:
  • Wash white cow beans and kidney beans separately.
  • Soak them separately, overnight in plenty of water. wash and soak the green moong beans for about two hours.
  • Boil the three dry beans separately in salted water till soft. drain and let them cool..
  • Strain the french beans and cut into one-fourth inch pieces. boil in salted boiling water till done.
  • Drain immediately (you may reserve the cooking liquid to use as stock for sonic officer recipe) and refresh with cold water. drain and keep aside.
  • Peel and cut onion into one-fourth inch size pieces. clean, wash, drain and chop green coriander and mint. wash and chop green chilies finely. peel and wash and chop it.
  • Dilute lemon juice with equal amount of water. stir in chopped green coriander, mint, green chilies and chaat masala.
  • Shake well and refrigerate the dressing for at least an hour.
  • Mix all the cooked beans with diced onion and add the dressing. toss the salad to evenly mix the dressing. 



2 cups Besan
1 large finely chopped Onion
1 finely chopped Green Chilli
1 bunch leaves finely chopped Coriander
1 tsp Ajwain
1 tsp Black Pepper Powder
1/2 tsp Red Chilli Powder
1 tsp Chat Masala
1 tsp Coriander Powder
1- 1 1/2 cup water to make batter
Oil for cooking
Salt to taste

How to make besan ka cheela:
  • Put all the ingredients except water in a big bowl.
  • Now start adding small quantities of water to make a smooth batter, so that there should be no lumps in it.
  • Add water till it comes to a dropping consistency or just like dosa batter. now keep it aside.
  • Now heat a non-stick- tawa or heavy bottom frying pan, then turn the heat on medium. put little oil on tawa [1tsp.] & spread 1 serving spoonful of batter evenly on it.
  • Cover it with lid just for a minute so that it should cook inside also. then remove lid, put some more oil on the top & turn it upside down.
  • Let it be brown & crispy from both sides.
  • Repeat the same with rest of the batter.
  • Serve hot with green chutney or sause. it can be taken with toast also.


Thursday, 3 November 2011

Mixed Greens Fritters

Aku Kura Punukulu.
Spinach, fenugreek and cilantro are mixed with besan and made into batter with yogurt. The mixture is then dropped into hot oil and deep fried till brown in color. Serve mixed greens fritters as a tea time snack or with any pickle rice.
Makes: around 10 Mixed Greens Fritters.
Besan 1 Cup
Yogurt 1/2 Cup
Onion 1 Small
Sooji 2 Tbsps
Cilantro few Leaves
Fenugreek Leaves Few Pinches
Spinach few Leaves
Green Chiles 2
Soda Bi Carb a Small Pinch (optional)
Salt to taste
Oil for Deep Frying
Method of preparation:
Remove stems, wash and finely chop green chiles.
Wash and roughly chop spinach and cilantro leaves.
Separate and thoroughly wash fenugreek leaves.
Peel and slice the onion.
In a mixing bowl, combine all the ingredients and make it into a thick pourable batter.
Use few drops of water if necessary.
Heat oil in deep frying pan on medium low heat.
Drop small lime sized portions of the prepared batter into hot oil.
Let the bhaji turn brown on all sides.
Remove the bhaji onto a absorbent paper.
Repeat the same with any remaining batter.
Serve mixed greens fritters immediately.
Notes: Make sure to deep fry on a medium low heat to allow insides of the fritters to cook.
Suggestions: If the fritters are not cooked properly, drop them back into oil and deep fry on low heat till done.
Variations: You can also add soaked sago to the batter if you wish.
Other Names: Aku Kura Punukulu, Mixed Greens Fritters, Mixed Greens Bhaji.

Tips for Preparing and Grilling Kebabs try now

Summer time is a great time for some nice outdoor grilling and this summer we spent a lot of time doing that and experimenting with some new kebab recipes.  Through those experiments we learnt a few things that we thought were worth sharing.

  • If you grind your own spices, ensure that they are correctly pounded whenever possible to bring out the true flavors/aroma
  • When yogurt is to be used for marination, it should be hung in a muslin cloth for at least 1 1/2 hours before use to drain out extra whey.
  • With many Indian kebabs, marination is very important. Make sure your marinate the meat for as long as the recipes require, more if possible.
  • The marination should be thick paste to coat the meat and vegetables well.
  • For tandoori kebabs, basting acquires  special significance. It is the application of butter or oil which selas in the juices  and makes the kebab succulent.

Grilling Tips
  • When you have a lot of different items to grill, take your time. Start with vegetables, then do red meat and poultry. Fish and seafood should be done last, when the most delicate cooking is required.
  • Success of kebabs depend on the succulence, freshness, tenderness of meat, fish or vegetables besides the right degree of cooking. In tandoor or charcoal, one must ensure that which cooking kebabs, juice in meats are retained.
  • Kebabs should not be over-cooked as they tend to become dry and not remain succulent
  • If you are using skewers, make sure that you keep adequate gaps between the meats.
  • Seafood should typically be double skewered.

With a few more weeks of hot and warm weather in the US, you should still have plenty of time to enjoy some nice outdoor cooking unless you are in Texas where we have had about 40 days on 100+ degree weather.

Diwali Special – Chakali (Muruku)very teasty

  • Channa daal/Bengal gram (1 cup)
  • Urad daal/ Black gram (1/2 cup)
  • Rice (3 cups)
  • Sabudana / Sago/ tapioca pearls (1/2 cup)
  • Chakali flour(2 cups)
  • White sesame seeds(1 tbsp)
  • Red chilly powder (1 tbsp)
  • Asafoetida powder (1/2 tsp)
  • Cumin powder (1/2 tsp)
  • Coriander powder (1/2 tsp)
  • Salt as per taste
  • Oil (2 tsp)
  • Oil to deep fry
  1. Roast Channa daal/Bengal gram,  Urad daal/ Black gram, Rice, Sabudana / Sago/ tapioca pearls  separately till it turns golden brown and powder them.
  2. Mix all the powder in a large bowl. Chakali flour is ready and it will last upto an year if stored in an air tight container.
  3. In another bowl, take 2 cups of chakali flour, heat oil (2 tsp) and pour it in the flour.
  4. Mix well till the oil is coated all over the flour.
  5. Add the  White sesame seeds,Salt , Coriander powder,Cumin powder, Asafoetida powder, and mix well.
  6. Boil 1 cup of water and add it to the chakali flour, mix well and knead the flour. The dough for making Chakali or muruku is now ready
  7. Fill the chakali maker/Kitchen presser with the dough and give it a circle shape on a nonstick plate or a paper.
  8. Heat oil in a pan till smoking hot and then reduce the flame.
  9. To make straight chakali, directly add the dough with kitchen presser in hot oil.
  10. Deep fry the chakali till it turns crispy.
Crispy, delicious homemade chakali or muruku is now ready to be served with a hot cup of tea.

Palakura Pakodilu. very easy to make

Palakura Pakodilu.
Fresh spinach leaves are rolled and chopped. Batter is prepared with besan / gram flour and coriander seeds. The chopped spinach is then dipped in besan batter and the batter is dropped into hot oil. The spinach fritters are deep fried till golden brown in color. Serve spinach fritters as a snack or with steamed rice and dollop of ghee.
Makes: around 2 Cups of Spinach Fritters.

Spinach 1/2 of a Small Bunch
Green Chiles 2
1/2 Cup
Coriander Seeds
1/4 tsp
Soda bi carb a Small Pinch
Salt to Taste

Method of preparation:
Wash, remove stems and finely chop the green chiles.
Wash, pat dry and roll the spinach leaves in cigar style.
Then chop the spinach to form long thin strips.
Crush the coriander seeds and keep aside.

In a mixing bowl, mix together besan, green chiles, coriander seeds, salt, soda bi carb into smooth thick paste adding as little water as possible.
Stir in chopped spinach into the besan batter just before dropping into hot oil.

Heat oil in a pan on medium heat.
When oil gets hot, carefully drop the besan covered spinach into oil little by little.
Once the surface of the pan is full, lower the heat if necessary.
Fry on both sides till golden brown in color.
Remove the deep fried spinach onto absorbent paper.
Serve spinach fritters as a snack or with steamed rice and dollop of ghee.
Make sure the besan batter is right.

Suggestions: If fritters doesn’t come out crispy, either reduce the amount of soda – bi – carb next try or fry again in medium low heat till done.
Add a tbsp or so of rice flour if you wish. Check other fritters recipes here.
Other Names:
Spinach Fritters, Palakura Pakodilu.

Next posts;


Khara Sev easy to make

Khara Sev;

  • Bengal gram flour/Besan (1 cup)
  • Salt as per taste
  • Red Chilly powder (1/2 tsp)
  • Rice flour (1/2 cup)
  • oil to fry
  • Water to knead the dough
  1. In a bowl, add Bengal gram flour/Besan, salt, red chilly powder, rice flour and mix these dry ingredients.
  2. Add little by little water, knead it to make a stiff dough.
  3. In a special sev mold/kitchen presser, add the dough and press it to get a sev shape.
  4. Deep fry in oil till it turns light golden brown in color.
Khara sev is now ready to be served with a hot cup of tea.

Tuesday, 1 November 2011

Latest Additions


1.Amritsari Fish


8 fish fillet
200 gms gram flour
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp ajwain
1 tbsp red chili powder
1 tbsp lemon juice
1 egg
100 gms curd
oil for deep frying
Salt To Taste

How to indian fried fish :

  • Clean, wash and cut fish into one and a half inch size cubes.
  • Apply salt, lime juice, ginger paste, garlic paste and red chilli powder.
  • Keep aside for 20 minutes.
  • Make a batter of gram flour, curd, egg, ajwain, salt and water.
  • Keep marinated fish pieces dipped in this batter for 15 minutes.
  • Heat oil in a kadai and deep fry the fish till golden brown and crisp.
  • Serve amritsari fish hot sprinkled with chaat masala and lemon wedges.

2.Machher Jhol


800 gms white-fleshed fish
1/2 tsp ground turmeric
1/2 tsp salt
2/3 mustard oil or vegetable oil
1 tbsp ground coriander seeds
1 tsp ground cumin seeds
1 1/2 tsp finely grated ginger
1 tsp ground turmeric
1/2 tsp red chilli powder
1/2 tsp salt
1/4 tsp kalonji
4 whole red chillies dried
2 bay leaves
1 large onion peeled, chopped
3 whole green chillies

How to make bengali fish fry:

  • Cut the fillets in about 4cm size.
  • Rub the fish well with the 1/2 tsp of turmeric and 1/2 tsp of salt and set aside for 10-15 minutes.
  • Heat the oil in a non-stick frying pan over a medium flame. If you are using mustard oil, let it get smokingly hot.
  • Now put in the fish pieces and brown lightly on all sides without cooking them through.
  • Gently lift the fish out of the oil and put it on a plate. Turn off the heat.
  • Combine the ground coriander seeds, the cumin, ginger, 1 tsp turmeric,chilli powder (cayenne pepper) and 1/2 tsp of salt in a small bowl. Add 3 tbsp of water and mix.
  • Remove all but 5/6 tbsp of oil from the frying pan. Heat the frying pan over a medium flame.
  • When hot, put in the nigelia seeds. A few seconds later, put in the red chillies.
  • As soon as they darken a bit, put in the bay leaves. When the bay leaves start to darken, put in the onion.
  • Stir and fry the onion, lowering the heat, if necessary, until it is translucent and lightly browned. Add the spice paste. Stir and fry it for about 1 minute.
  • Now put in the fish in a single layer as well as 1 cup of water. Lay the green chillies over the fish.
  • Simmer over a medium heat for 2 minutes, spooning the sauce over the fish pieces as you do so. Now cover, turn the heat to low and cook the fish for 10-15 minutes or until it is just done.
  • Serve machher jhol (fish in bengali sauce)with rice.

3.Bharawan Macchli


1 kg fish
1/2 cup curd
1/2 cup onion paste
2 tsp ginger paste
1 tsp garlic paste
1 tbsp coriander paste
6 cardamom
1 inch cinnamon
2 tsp salt
3/4 cup ghee or oil
6 green chilli
2 tbsp kewra
1 tbsp sugar
1 tbsp lemon juice


  • Use large fish for korma.
  • Do not cut the fish into too small pieces.
  • Carp is great for Korma.
  • Except for the green chilles and kewra, add all the rest of stuff into the cooking dish. Mix well. Heat covered in low heat.
  • Turn over the fish once (be careful).
  • When the water has almost dried up, add the green chilli and the kewra heat for another half hour in very low heat.
  • When the oil begins to float on top, you are done.
  • Serve fish korma hot with tandoori roti or rice.

4.Deep Fried Fish


700 gms steaks with bone fish
Salt To Taste
1 tbsp lemon juice
1 1/4 cup fresh green coriander
6 green chillies
4 - 6 cloves garlic peeled
3/ 4 cup plain yogurt
oil for deep frying

How to make deep fried fish :

  • Cut fillets into pieces that are about 5-6. 5 cm long and 4 cm wide.
  • Spread the pieces out in a single layer in a large plate and sprinkle with about 1/3 tsp of salt and 1 tbs of lemon juice.
  • Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. Set the plate at a tilt and leave it tilted for 2-3 hours.
  • As water accumulates at one end, discard it. Put the green coriander, green chillies, garlic, 1/4 tsp of salt and tbsp of water into the blender.
  • Blend until you have a paste. Empty the paste into a deep dish or shallow bowl. Put the yogurt into another deep dish or shallow bowl.
  • Add 1/4 tsp of salt to the yogurt and mix it in. Set the oil to heat in a wok, karhai or frying pan over a medium flame.
  • When very hot, dip 2 or 3 pieces of fish, first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil.
  • Fry for about 5 minutes, turning the pieces over once, until the fish is cooked through. Remove with a slotted spoon.
  • Fry all the pieces of fish this way.
  • Serve the fried fish hot with green chutney.

5.Fish Curry

Ingredients: for fish curry indian :

700gms / 11/2 lb white fish fillet
2 medium Onions
4 cloves garlic (paste)
1 tbsp ginger (paste)
4 tbsp tomato puree
2/3rd cup water
Salt To Taste
1/2 cup ghee Spices :
1tsp white cumin seeds
1tsp turmeric powder
1tsp garam masala powder

How to make curry fish:

  • Cut the fish into medium-sized pieces.
  • Heat the ghee in a frying pan and fry the fish pieces gently for 5 minutes. Drain the fish on absorbent kitchen paper and set aside.
  • Chop one onion finely and grind the other one.
  • Add the chopped onion to the ghee in the pan and fry until golden.
  • Add all spices and cook stirring for 10 seconds.
  • Now add the grinded onion, garlic, ginger and tomato puree. Fry the mixture until the ghee starts to separate.
  • Add the water and salt. Bring the mixture to the boil. Add fried fish pieces. Reduce the heat and simmer for about 10 minutes.
  • Serve the indian fish curry hot with rice or roti.

6.Fish Kofta Curry


1 kg white fleshed fish
250 gms tomatoes blanched & diced
2 tbsp beaten curd
1 inch piece ginger
6 flakes garlic
2 cloves
1/2 tsp turmeric powder
small piece cinnamon bark
1 tsp garam masala powder
2 cardamom
1 onion
few mint leaves
1 slice bread soaked & squeezed dry
1 tsp cumin seeds
1 tsp coriander seeds
8 green chillies
small bunch coriander leaves
1 tsp chilli powder
3 tbsp oil
oil to fry
Salt To Taste

How to make indian fish kofta curry :

  • Boil the fish and remove the bones nicely.
  • Mince the small onion, 4 green chilies, mint, coriander leaves and blend with the fish along with bread, salt and garam masala powder.
  • Knead to a smooth mixture, form into small balls and deep fry to a golden brown colour. Drain and set aside. Pound together the remaining spices to a fine powder.
  • Grind onion, ginger and garlic to a paste. Heat 3 table spoons of ghee and fry the ground paste to a golden brown colour.
  • Put in spices and fry for a couple of seconds, then put in tomatoes and curd.
  • Cook till the ghee floats to the top. Put in 2 cups of water, mix nicely and cook over a low fire till all the liquid dries. Mash to a smooth paste with the help of a wooden spoon and then pour in 2 more cups of water.
  • Bring to a rolling boil, reduce heat and simmer gently for 5 minutes.
  • Put in the fish balls and simmer for 5 more minutes.
  • Serve fish kofta curry hot garnished with coriander leaves.

8.Fish Korma 


1 kg fish
1/2 cup curd
1/2 cup onion paste
2 tsp ginger paste
1 tsp garlic paste
1 tbsp coriander paste
6 cardamom
1 inch cinnamon
2 tsp salt
3/4 cup ghee or oil
6 green chilli
2 tbsp kewra
1 tbsp sugar
1 tbsp lemon juice


  • Use large fish for korma.
  • Do not cut the fish into too small pieces.
  • Carp is great for Korma.
  • Except for the green chilles and kewra, add all the rest of stuff into the cooking dish. Mix well. Heat covered in low heat.
  • Turn over the fish once (be careful).
  • When the water has almost dried up, add the green chilli and the kewra heat for another half hour in very low heat.
  • When the oil begins to float on top, you are done.
  • Serve fish korma hot with tandoori roti or rice.

9.Fish Moilee


1 fish Rawas, Surmai or Halwaa
1 onion cut in strips
1 inch ginger griunded to paste
10-12 green chillies chopped
few curry leaves
1 tomato cut in strips
1/2 coconut grated
1/2 tsp cornflour
1/2 tsp lime juice


  • Marinate fish in salt for 15-30 minutes and semi-fry carefully.
  • Saute the onion, ginger, chillies, curry leaves, tomato in oil till light brown.
  • Soak the grated coconut in warm water and then remove and keep aside first milk.
  • Take rest of the milk, pour into fried masala and put in fish pieces.
  • Cook for 10 minutes. When cooked add cornflour dissolved in water and boil.
  • Then add first milk. Add juice of half a lime or to taste.

10.Fish Pakora


4 white fish fillets (steamed and cut into pieces)
2 eggs
A large pinch of salt
A pinch of red chili powder
2 tbsp corn flour
2 tbsp lemon juice
1 tsp chopped coriander leaves
Oil for deep-frying paoda


  • Beat the eggs, salt, chili powder, lemon juice and coriander leaves together to make a batter. Add corn flour and mix well to form a smooth batter.
  • Heat oil in a kadhai or deep-frying pan.
  • Dip each fish piece into the batter and fry in batches till golden and crisp all over.
  • Serve the fish pakora hot with your favorite chutney or ketchup.

11.Fish Tikka


500 gms fish pieces of any type
150 gms vegetable oil
1 tbsp ajwain
45 ml cream
2 tsp cumin seeds powder
2 tsp garam masala
1 tbsp garlic paste
20 gms flour (beasn)
30 ml lemon juice
5 tbsp mint or coriander chutney
1/2 tsp white pepper powder
1 onion, chopped in circles.
60 gms curd / plain yogurt
Salt To Taste
chili powder to taste


  • Mix cream garlic paste, ajwain , chili powder, cumin seeds powder, garam masala, lemon juice, salt, mint or coriander chutney, besan flour in yogurt.
  • Add fish pieces to the above mixture and mainate them for about 3 hours.
  • Heat oil in a pan, fry fish pieces on both sides till golden & crisp.
  • Serve fried fish tikka with chopped onions.

12.Fried Fish


900 gms./ 2lb Fish
1cup gram flour (besan)
1 green chili (chopped)
Salt To Taste
1/2 tsp turmeric powder
3 tbsp fresh bread crumbs
1/2 tsp red chili powder
1/2 black pepper powder
2 cups water
3 tbsp chopped coriander leaves For Garnishing :
1 lemon (sliced)
2 tomatoes (sliced)

How to make deep fried fish:

  • Wash the fish thoroughly and cut into pieces. Rub the turmeric over the fish pieces with about 1tsp salt and set aside for 15-20 minutes.
  • Rinse the fish under running water.
  • Mix gram flour, bread crumbs, salt, chili & pepper powder, green chili, coriander and water and form a smooth batter.
  • Heat the oil in a kadhai or wok .
  • Coat the fish nicely with batter and deep-fry until golden all over on a moderate heat for about 8-10 minutes.
  • Serve batter fried fish hot garnished with lemon & tomato slices.

13.Indian Fish Curry


250 gms fish washed, sliced
1 cup coriander leaves chopped
2 tomatoes finely chopped
8 cloves garlic
2 green chillies chopped
1 tsp methi seeds
1 tsp coriander powder
A pinch turmeric powder
Salt To Taste
oil as required.

How to make indian fish curry:

  • Marinate the fish in salt and turmeric powder for 15 minutes.
  • Shallow fry the fish pieces, drain and keep aside.
  • Grind the coriander leaves, garlic and green chillies.
  • Heat oil, add masala paste and fry till the oil separates out.
  • Add tomatoes, methi seeds and powder masalas and fry till the oil begins to float on top.
  • Add about 1 cup water. Bring the gravy to a boil.
  • Add the fish slices and cook for 10 minutes.
  • Serve fish curry hot.

14.Machhi Ka Salan


500 gms fish cut into slices
1 coconut grated
2 tsp til
2 tsp dhania powder
1 tsp mustard seeds
1 tsp jeera
2 tsp khus khus
1/2 tsp haldi
2 tsp chilli powder
2 green chilies
3-4 tbsp oil
1 onion sliced fine
few curry leaves
lemon size tamarind
salt to taste


  • To make Masala grind the til, dhania, jeera, mustard, khus khus, 1 tbsp grated coconut, chili powder, haldi garlic and 1 onion to a fine paste.
  • Extract 2 cups milk from the grated coconut. Extract the pulp from the tamarind soaked in 1 cup of water.
  • Heat oil and add the 1 sliced onion and fry till crisp. Put in the masala paste and fry till the oil separates.
  • Now add the fish pieces and fry a little. Pour in the coconut milk and add salt to taste along with the curry leaves.
  • Gently simmer till nearly done. Lastly add the tamarind water and again simmer a little.
  • Serve machhi ka salan hot.

15.Kerala Fish Curry


400 gms fish pieces
1/2 cup chopped onion
1 tsp chopped ginger
2 tbsp tamarind pulp
1/2 cup coconut milk
1/2 cup fresh grated coconut
2 dry red chili
1 tsp red chili powder
1 tbsp soaked rice
1 tsp cumin seeds
2 tsp coriander seeds
1/2 tsp turmeric powder
2 tbsp oil
Salt To Taste

How to make kerala fish curry:

  • Apply salt, turmeric powder and red chili powder to the fish pieces and keep aside for 15 minutes.
  • Lightly roast cumin and coriander seeds. Mix with dry red chillies, soaked rice and grated coconut.
  • Grind it to a smooth paste. Soak tamarind in half a cup of hot water. Heat oil in a pan.
  • Add chopped onions and chopped ginger. Cook on a high flame till onions are golden brown. Stir in fish pieces and add 2 cups of water.
  • Bring it to a boil. Stir in coconut and spice paste. Mash tamarind dissolved in water to make a pulp.
  • Strain and add to the gravy. Simmer for 2 minutes and finish with coconut milk.
  • Add fish pieces and cook on a medium flame for 7-8 minutes or till the fish is done.

16.Patrani Macchi


800 gms fish
little vinegar
salt to taste
banana leaves to wrap each fillet
30 ml goundnut oil
3 lemons

For coconut chutney :

100 gms fresh coconut
50 gms coriander
6 green chillies
20 gms garlic
5 gms chilli powder
15 gms coriander seeds
15 gms cumin seeds
60 ml lemon juice
Salt To Taste
15 gms sugar


  • Clean and wash fish.
  • Make fillets and cut each fillet into two.
  • Make horizontal slits on the pieces. Sprinkle vinegar and salt and miarinate for 30 minutes.
  • Trim, wash and wipe banana leaves. Cut coconut into pieces. Clean and chop coriander.
  • Wash, slit and remove the seeds from the green chillies. Peel garlic.
  • Now put all these and the remaining ingredients in the mixie to make a smooth paste. Keep aside.
  • Stuff fish pieces with chutney and spread the rest on both sides. Apply oil on banana leaves and wrap each piece separately.
  • Steam the wrapped fish pieces for 30 minutes. Cut lemon into wedges.
  • After 30 minutes, remove fish from steam, unwrap arrange on a platter and serve with lemon wedges.

17.Sarsoon Machhi


1/2 kg Rohu or Hilsa fish, cut into small pieces
1/2 tsp coriander leaves chopped
1 tsp mustard seeds
1 tsp poppy seeds
1 tsp cumin seeds
4-5 kashmiri chillies
8 garlic flakes
1/2 tsp turmeric powder
1/4 tsp kalonji
1 small raw mango cut into pieces or 2 tomatoes
4 green chillies chopped
a little curry leaves
Salt To Taste
4 tbsp mustard oil


  • Clean and wash fish pieces well.
  • Apply one tsp. turmeric powder and two tsp. salt to the fish and keep aside.
  • Heat oil in a flat vessel.
  • Add kalonji and curry leaves .
  • When the kalonji splutters, add the fish pieces and light fry them. Grind the rest of the ingredients to a paste.
  • Add 2 cups of water for the gravy and stir well.
  • Add the garam masala and salt. Simmer till the gravy becomes thick.
  • Garnish with coriander leaves and green chillies. Serve sarsoon machhi hot with plain rice.

18.Tandoori Fish

2 lbs of any white fish fillets (cut into 2-3-inch pieces)
1 tbsp chopped fresh ginger
4 cloves garlic
1/3 cup vinegar
Salt To Taste
1 tbsp ground coriander seeds
1 tbsp ground cumin seeds
1 tsp ground cayenne pepper
1/2 cup vegetable oil

How to make barbecued fish :

  • Blend together ginger, garlic, vinegar, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste.
  • Marinate the fish pieces into the paste for about 4 hours in the refrigerator.
  • Pre-heat the oven on maximum heat at broil.
  • Cover the oven tray with foil to avoid mess.
  • Place the marinated fish pieces on the tray and broil for about 8-10 minutes.
  • Turn over and broil for about 8 minutes again.
  • Keep a constant check. Broiling time may vary depending on the thickness of fish pieces.
  • Serve the tandoori fish hot with your favorite chutney.

19.Yogurt Fish


500 gms fish
2 cups curd blended smooth
4 tbsp mustard oil
a little flour
1 bay leaf
1 cinnamon
1 cardomom
2 ginger grounded to paste
1 onion grounded to paste
2 tsp red chilly powder
1 tsp turmeric powder
1 tsp cummin powder
1 tsp sugar
Salt To Taste

How to make masala fish curry:

  • Cut fish onto cubes, or as traditional cross-section.
  • Roll pieces separately in flour.
  • Heat 2 Tbl.sp oil.
  • Fry fish till pale golden.
  • Drain and keep aside.
  • Add remaining oil and fry bay leaf, cardamom and cinnamon.
  • Add ginger, onion, chilli powder turmeric and cummin.
  • A little water may be added if it becomes too dry.
  • Fry for a while.
  • Add blended curd.
  • Simmer on slow fire till oil comes up on top.
  • Add fish with a little water,salt and sugar.
  • Simmer till gravy is thick golden.
  • Serve yogurt fish with plain rice.