Monday, 24 February 2014

Chicken Korma

My recipe "Chicken Korma " is a delicious, mouth - watering curry that can be done easily. Its gravy is thick and has got a good flavour. I would like to share this recipe with you today.

Chicken Korma
Preparation time : 30 minutes

  1. Chicken breasts, cubed - 500 gms
  2. Onion, medium -sized, chopped - 3 nos.
  3. Ginger - Garlic - Green Chilli paste - 2 tbsp
  4. Meat Masala - 2 tbsp
  5. Coconut-Cashew  paste - 3/4 cup
  6. Yogurt - 1 tbsp
  7. Coriander leaves, chopped - 3 tbsp
  8. Luke warm water - 1/2 cup
  9. Pepper - 1/4 tsp
  10. Salt to taste

To make ginger garlic chilli paste

  • Ginger, 1 inch - 5 pieces
  • Garlic, big - 5 cloves
  • Green Chilli - 1 chopped
  • Grind all the above ingredients to a fine paste

To make coconut cashew paste

  • Grated coconut - 1/2 cup
  • Cashew nut - 10 nos
  • Luke warm water - 1/4 cup
  • Grind the above ingredients to a fine paste


  1. Heat the sauce pan and pour 2 tbsp of coconut oil.
  2. When hot add onions to the pan and saute it until soft.
  3. Add ginger garlic chilli paste and saute it.
  4. Add the masala and when aroma comes, add chicken.
  5. Stir it till the color of  chicken change and add pepper and salt.
  6. Pour in water and lower the flame and close it with lid.
  7. When the chicken is cooked and the water is reduced, add coconut cashew paste.
  8. Keep on stirring for another 3 minutes and add yogurt.
  9. Turn off the flame and combine together.
  10. Garnish it with coriander leaves.

Chicken Korma can be served along with Appam, Idiyappam, Chapathi, Roti, Pulao and Ghee Rice.

Tuesday, 18 February 2014

Beef Rice

Sometimes I am lazy to cook rice with lots of curries. It is better if a meal gets simplified like " 3 in 1" meal. I tried out one and I would like to share this recipe today. Hope you will like it.

The Beef Rice
Preparation Time : 35 minutes
Serves : 2


  1. Beef, minced - 400gms
  2. Raw Basmati Rice - 1 cup
  3. Boiling water - 3 cups
  4. Red Chilli, sliced - 2 nos.
  5. Long Green Chilli - 1 no.
  6. Garlic, chopped - 2 cloves
  7. Green Peas, cooked - 1/2 cup
  8. Worcestershire sauce - 2 tbsp
  9. Sweet and Sour sauce - 2 tbsp
  10. Black pepper - 1 tsp
  11. Ghee - 1 tbsp
  12. Sunflower oil - 3 tbsp
  13. Cardamom - 2 nos.
  14. Cloves - 2 nos.
  15. Cinnamon stick, 1 inch - 1 nos 
  16. Salt to taste.


The cooked beef mixture

  1. Measure a cup of basmati rice and soak it in water for 30 minutes.
  2. Heat a sauce pan and pour oil.
  3. Add the chillies and garlic and saute it for 2 minutes.
  4. Add the beef to the pan and saute it for about 10 minutes.
  5. After the beef is cooked well, add green peas and salt.
  6. Then add the sauce and stir the beef until the sauce is absorbed.
  7. Turn off the flame and keep it aside.
  8. Heat another sauce pan and add ghee.
  9. Drain the soaked rice and transfer the rice to the pan.
  10. Stir the rice in ghee for 3 minutes and add the spices.
  11. Add the boiling water and salt to the rice and allow it to cook.
  12. When the rice is cooked, drain off the excess water.
  13. Add the cooked beef mixture to rice and combine it.
  14. Transfer the mixture to a hot pan and stir for 2 minutes.

Serve it hot and enjoy your Beef Rice.

Sunday, 16 February 2014

Beef Fry

This is a simple beef fry recipe. A three step process does the magic!!! "Marinate - Pressure Cook - Fry".

Beef Fry
Preparation time : 35 minutes

  1. Beef cubes - 400 gms.
  2. Shallots, sliced - 1/2 cup
  3. Garlic, sliced - 3 tbsp.
  4. Round dry red chillies - 7 nos.
  5. Meat Masala - 2 tsp.
  6. Pepper - 1/2 tsp.
  7. Curry leaves - a sprig
  8. Oil - 4 tbsp.
  9. Salt to taste.
  1. Marinate the beef with the Meat Masala and add salt.
  2. Keep it aside for 5 minutes.
  3. Transfer the marinated beef to a pressure cooker.
  4. Cook it for 15-20 minutes in medium-low flame. 
  5. Heat the pan and add oil.
  6. Add shallots, garlic and chillies to the pan and saute it.
  7. Add cooked beef to pan, sprinkle the pepper.
  8. When fried, remove from flame and garnish with curry leaves.
It can be served along with chapathi and onion chilli salad.

Saturday, 15 February 2014

Freshly Prepared Meat Masala Powder

I prefer preparing fresh masala which gives out a good aroma and a better flavour. These are the ingredients that I use for preparing meat masala.

  1. Star anise - 1 no.
  2. Cloves - 3 nos.
  3. Cardamom- 3 nos.
  4. Cinnamon stick, 1inch - 1 no.
  5. Whole black pepper - 10 nos.
  6. Fennel seeds - 2 tsp.
  7. Coriander seeds - 2 tsp
  8. Chilli powder - 1/2 tsp
  9. Turmeric powder - 1/4 tsp.
  1. Slightly roast the ingredients in a pan.
  2. Put all the ingredients to a grinder. 
  3. Grind it to a fine powder.
You have now freshly prepared meat masala.

Thursday, 13 February 2014

The Chicken Coconut Dry Fry (Chicken Thoran)

This is a special dish from the God's Own Country, Kerala. I would like to dedicate the recipe to my Mother-in-law. The freshly prepared masala always gives an improved aroma and flavour to the dish.Today I would like to share "The Chicken Coconut Dry Fry" popularly known as Chicken Thoran in Kerala.

The Chicken Coconut Dry Fry
Preparation time : 40 minutes

  1. Chicken breasts, cubed - 500 gms
  2. Coconut, grated - 1 cup
  3. Shallots, chopped -.1 cup
  4. Onion, chopped - 1/2 cup
  5. Ginger, crushed - 1 tbsp.
  6. Garlic, crushed - 2 tbsp.
  7. Green chilli, chopped - 1 tsp.
  8. Curry leaves - 2 sprigs
  9. Coconut oil - 2 tbsp
  10. Mustard seeds - 1/2 tsp
  11. Lukewarm water - 1/2 cup
  12. Salt to taste
  13. Masala, grind to fine powder:
  • Star anise - 1 no.
  • Cloves - 3 nos.
  • Cardamom- 3 nos.
  • Cinnamon stick, 1inch - 1 no.
  • Whole black pepper - 10 nos.
  • Fennel seeds - 2 tsp.
  • Coriander seeds - 2 tsp
  • Chilli powder - 1/2 tsp
  • Turmeric powder - 1/4 tsp.
  1. Grind the masala ingredients to a fine powder and keep it aside.
  2. Heat the sauce pan and add oil.
  3. Add the mustard seeds, after it pops, add some curry leaves.
  4. Then add the chopped shallots and stir until soft.
  5. Add ginger, garlic and green chillies and stir it for 5 minutes.
  6. Add the grind masala and stir till the aroma comes out.
  7. Add the chicken cubes, stir until the color of the cubes change.
  8. Pour water, add salt, and cook it with the lid closed for 20 minutes on low flame.
  9. Add grated coconut, stir it until dry on medium flame.
  10. Add remaining fresh curry leaves.
It  can be served along with rice, chapathi and roti.

Tuesday, 11 February 2014

Egg Dosa

This day I would like to share with you a health recipe. How about EGG DOSA for breakfast? Egg Dosa is balanced with carbohydrates, proteins and vegetables. Moreover, its a tasty dish. This is a simple and easy preparation.

Healthy Egg Dosa
Preparation time : 15 minutes
Serves :1 or 2


  1. Dosa Batter - 1/2 cup
  2. Egg, beaten - 1 no.
  3. Tomato, chopped - 2 tbsp
  4. Onion, chopped - 2 tbsp
  5. Green chilli, chopped - 1 no.
  6. Ginger, chopped - 1 tsp.
  7. Coriander leaves, chopped - 1 tbsp.
  8. Curry leaves, chopped - 1 tbsp.
  9. Salt to taste

Combine and mix the ingredients together in a bowl. Heat the pan and rub with oil on the pan, when hot. Pour a handful scoop of the mixture onto the pan. Run with a spoon on top of the mixture to level in the pan.
A handful scoop levelled onto the pan
 When the down portion is cooked and a little crispy, turn it over. Cook the other side and transfer it to a plate.
Flipped dosa , cooking

Cook the remaining mixture as mentioned above.

Have a healthy plate of Egg Dosa for breakfast!!!

How to make dosa batter at home?

Nowadays, instant dosa mix is available in stores. But still, making the batter at home is a fresh preparation. So I would like to share the recipe of how to make dosa batter at home.

  • Raw white rice - 1 cup
  • Urad dal - 1/2 cup
  • Fenugreek seeds - 1 tsp
  • Salt to taste
  • Wash the ingredients thoroughly.
  • Soak the rice, dal and fenugreek seeds separately for a minimum of 3 hours.
  • Grind it to a fine paste and transfer it to a large container for fermentation.
  • Add salt to the batter and keep it at room temperature for about 10 - 12 hours for fermentation.
  • Now the batter is ready for making dosa.

Saturday, 8 February 2014

My Signature Hot Cup

Good Morning!!! How about a good cup of my signature drink? Give a try to this simple recipe.

My Signature Hot Cup

Preparation time : 10 minutes
Serves : 1


  • Full Cream / Low Fat Milk - 1 cup
  • Sugar - 1 tsp.
  • Coffee Powder - 1/2 tsp.
  • Cocoa Powder - 2 tsp.
  • Vanilla essence - 1 drop


  • Bring the milk to boil. 
  • Add coffee, cocoa powder, sugar and vanilla essence.
  • Turn off the flame and pour it to a blender so as to make it smooth.
  • Turn on the blender for 30 seconds and transfer it to a cup.
  • Serve it hot.
Enjoy the hot cup and have a good day!!!

Wednesday, 5 February 2014

Macaroni with White Mushroom Sauce and Spinach

Macaroni with White Mushroom Sauce and Spinach
Delicious, seems to be an understatement when I am trying to explain what I felt when I had this dish. The amazing flavor drawing out of the combination of mushroom, spinach and the herbs is just irresistible and is sure to be palatable.

Preparation time : 35 minutes
Serves : 3

  • Macaroni - 300 gms
  • Shallots finely chopped - 1/2 cup
  • Spring onion finely chopped - 1/2 cup
  • Garlic paste (garlic cloves - 10 nos grind to paste with a pinch of salt)
  • Mushroom, diced - 250 gms
  • Spinach - 125  gms
  • Chives - 20 gms
  • Dried Basil - a pinch
  • Dried Oregano - a pinch
  • Dried Rosemary - a pinch
  • Dried Thyme - a pinch
  • Cream - 1 cup
  • Pepper - 1 tsp
  • Vegetable/Sunflower Oil - 2 tbsp
  • Salt to taste


First up we need to cook macaroni in boiling water. Add some salt and a tablespoon of oil to water so that the macaroni won't stick to each other. Note that do not add pasta to cold water. Boil the macaroni until cooked. Drain water and keep it aside.

Cooked and drained macaroni 
Heat a pan on medium flame. Pour oil, when hot, add shallots, spring onion and garlic paste. Add a pinch of salt and a pinch of pepper.Saute it for about 5 minutes.

Onions and garlic sauted
Add mushrooms to it, and combine. Again add a pinch of salt and pepper. Saute it for 5 minutes.

Mushrooms added
Add cream to it. If you are using thick cream, loosen it by adding water to make it a cup. Add a pinch of salt and pepper. Take half of the chives and chop it and add to the mixture. Taste to see if the salt is sufficient. Do not add pepper anymore. Allow the cream to reduce and then add the dried herbs. Occasional stirring is required.

Cream, herbs, chives added
Add spinach to the mixture and cook for about 5 to 7 minutes.

Spinach added
Now add macaroni, and stir to combine properly for almost 3 minutes.

Macaroni added
Before serving, garnish with the remaining chopped chives.

Enjoy and have a good Macaroni!!!

Sunday, 2 February 2014

The Lamb Grill

An easy and mouth-watering recipe which doesn't take much of your time. Why waste money in restaurants when you yourself can work out the magic at home? Today I would like to share the Lamb Grill recipe.

Preparation time: 60 min to 80 min
Serves: 2


  1. Lamb ribs - 4 pieces
  2. Tomato paste - 3 tbsp
  3. Onion paste - 3 tbsp
  4. Green chilli, chopped to small- 1 nos.
  5. Garam masala - 1/2 tsp
  6. Pepper - 1/2 tsp
  7. Extra Virgin Olive oil - 2 tbsp
  8. Lemon juice - 2 tbsp
  9. Red wine - 2 ounce
  10. Salt to taste


  1. Wash the lamb pieces and drain off the water.
  2. Marinate the lamb with onion - tomato paste, chilli, garam masala, pepper, olive oil, lemon juice and salt and refrigerate it for 30 minutes.
  3. Preheat the oven grill at about 200 degree Celsius. Place the marinated meat in the grill  for about 25 minutes turning sides after every 10 minutes. Pour 1 tsp. of red wine over each piece. Do not over cook the meat as it might turn hard. 
  4. You can remove the meat from the grill when the lamb is cooked.
  5. It is best when served with green leaves or bell peppers

The Lamb Grill

Enjoy the Lamb Grill !!!

Saturday, 1 February 2014

The Tomato Effect

Tomatoes are available in plenty. There wouldn't be a kitchen without a tomato. Heard some say " wish i had baby soft skin on my face". Why not use a small slice of tomato to make your skin baby soft? Tomatoes are also known for hair treatment. Here I would like to share some useful information on tomatoes.

Tomatoes are rich in vitamins like Vitamin A, B1, B3, B6, C, E and K and minerals like potassium, manganese, iron and phosphorus. All these vitamins and minerals in turn have numerous scientifically proven beauty and health benefits.

Tomato is full of anti-oxidants, so its application as well as consumption helps you to remain young and energetic. The red color in tomato is due to a fat soluble anti-oxidant known as lycopene. Skin with high lycopene is less affected by the harmful rays of the sun. Natural consumption of lycopene from tomatoes enhances softness of skin. The acidity in tomato helps to balance the pH levels in your hair bringing back its natural color. Tomato will add shine to dull, damaged and lifeless hair. It gets rid off itchy scalp as well as dandruff.

Application of tomato juice/rubbing a slice of tomato on your skin have many benefits such as:

  • Reduces skin tan
  • Counters skin-discoloration
  • Helps in treating and preventing skin acne
  • Shrinks open pores 
  • Regulates secretion of sebum in oily skin
  • Makes your skin softer
  • Makes your skin intact 
  • Delays aging and wrinkling
  • Gets rid off itchy scalp and dandruff
  • Acts as a conditioner for hair
  • Adds shine to hair

A word of caution:

Eating too many tomatoes may cause some side effects. Tomatoes should be of a moderate consumption in your diet.

Tomatoes are acidic vegetables which may cause acidic reflux - a condition in which the digestive acids in your stomach rise and leak through the muscle(acting as a valve) between your stomach and esophagus, burning your esophagus.

The seeds in tomatoes aggravates diverticulitis- inflammation in the diverticulum, especially in the colon, causing pain and disturbance in the bowel movement.

One medium sized tomato contains 1025 IU of Vitamin A, just under half of daily recommended Vitamin A. If you were to eat 10 tomatoes in a day, you would exceed the vitamin A upper limit which could lead to nausea and headache.

Tomatoes are rich in Vitamin C. Eating too many tomatoes can cause an overdose in Vitamin C which may lead to the development of kidney stones.