add butter, add chopped ginger and garlic, fry till light brown, add cumin
seeds, when it splutter add finely chopped onion, fry till light brown, then
add green chillies, fry for few seconds then add finely chopped tomatoes, when
it becomes smashy add chilly powder, pepper powder, turmeric powder and garam
masala, then add kasuri methi (before putting crush with your hands).Then add bay leaf and salt.Fry for two minutes then add chicken pieces
fry for 2 -3 minutes so that masala gets evenly coated. Then add little water
for gravy close the lid and cook for 15 minutes, then add tomato ketchup and
coriander leaves cook it for another 5-10 minutes.Delicious Punjabi dhaba chicken curry is
ready to serve.
fillets into cubes, add salt, 1 tsp pepper powder, 1 tbsp chilly powder, lemon juice and 1 or 2 tsp of oil, marinate
and keep aside for 10 to 15 minutes.
flour on these pieces and deep fry and keep aside.
Heat oil in
kadai, add onions, fry till light pink, then add ginger, garlic, curry leaves and chopped green chilly fry till light brown,
then add 2 tsp chilly powder, 1 tsp pepper powder, little water to make thick paste, then add
fried fish pieces, cook for 2-3 minutes
so that masala gets evenly coated on fish pieces.
my grand mother used to prepare this by puttingbrinjal on the charcoal firewhich used to give a very rustic smell and aroma.This is nothing but a Konkani version of
Baingan ka Bhartha.
chilly- 5 to 6 optional
Onion-1 finely chopped
oil-1 or 2 tsp
little oil to whole brinjal, keep it on low flame, keep turning the brinjal until
all sides are burnt and cooked inside.Once done, put the brinjal in a bowl close the lid and keep aside for 5
to 10 minutes.Let it cool for sometime.Then crush allchillies and keep aside, add little water to
tamarind and make a puree.Then peel the
dark outer skin of brinjal and smash completely.Add tamarind puree, crushed chillies, chopped onions and salt to the smashed brinjal
and mix it well, add one or two tsp of coconut oil.Serve with rice or rotis.
My friend Nithin Joy’s post “Beef Thengakothu”.Thanks to Nithin’s Mom for this wonderful lip
smacking and aromatic recipe. I got tempted seeing the pic of Beef kothu, Since
we don’t eat Beef I tried this with prawns which came out awesome.This is a very good starter as well as side
·Prawns-½ kg , cleaned and deveined
·Onion-2 no’s , medium
·Ginger-1’’ piece, chopped
chillies -6 no’s
·Coconut-½ cup thinly sliced
powder- 1 tsp
FOR GRINDING MASALA
·Garlic -4 cloves
chillies - 4-5
·Chilli powder- 2tsp
·Jeera - 1tsp
·Salt to taste
1.heat 2 tbsp oil in kadai, add jeera
seeds, add onion cubes, slit green chillies, chopped ginger, garlic and few
curry leaves.Fry till the onion becomes
brown in colour.
2.Add chilly powder, turmeric powder,
coriander powder, meat masala,garam
masala and pinch of salt. Fry this in low flame till masala become dark and
nice aroma comes.Let it cool for some
time and grind into fine paste.
3.Take a pan, add little oil, then add
grounded masala, fry till it becomes dark color, then add cleaned prawns mix it
well add little water(semi thick gravy) cook 10 to 15 minutes.
4.Heat oil in another pan, add finely
chopped ginger, garlic, slit green chilly, onion and sliced coconut pieces. Fry
till light brown, add this to prawns mix.Then add few curry leaves and pepper powder cook till it becomes dry.
This fish is generally very cheap
andrich in proteins, and its bone being
very soft can be eaten with its meat.It
has lots of health benefits it helps in reducing cholesterol level, reducing
weight and increasing skin health.So it
is a very good option to add this in our weekly diet.
Natholi meen-½ kg
Onion-5 to 6
Garlic-3 to 4 flakes
Small piece of ginger
Red chilli powder-2 tsp
Green chilli- 4 to 5
Turmeric powder-¼ tsp
Jeera- ¼ tsp
Curry leaves few
Coconut oil-2 tsp
Cut and clean fish add little salt
and keep aside for 5 min. then mixwelland wash 2 -3 times.
Grind coconut, green chilly, garlic,
ginger, red chilly powder, turmeric, jeera and salt into coarse paste without
Mix this paste to cleaned fish and
coat evenly, then add little water and
few curry leaves.
Cook this in low flame till done and
stir in between. Pour coconut over it and mixwell.Enjoy yourtasty Natholi Meen peera with boiled rice.
In kerala sardines is all season
fish.This particular curry is a special
and very tasty one.In this curry fresh
green pepper corns is used for giving aroma and flavour.My neighbour Pappa Aunty gave me this recipe
and fresh pepper corns from her estate.I had never heard of this curry before but she very clearly taught me
how to prepare it.Really this curry is
different from normal fish curries and has an awesome taste.
Sardines/mathi-8 to 10
Onion-1 big, sliced
Garlic-5 to 6 flakes
Ginger-1 small piece
Green chilly-3 to 4
Green pepper corns -2 tbsp
Turmeric powder-¼ tsp
Pepper powder- ¼ tsp
Coriander powder-1 tsp
Methi seeds-¼ tsp
Curry leaves few
Salt to taste
Oil for cooking
Cut and clean fish and keep aside.
Grind green pepper corn adding little water and make paste.
Heat oil in mud pot,add methi seeds fry for a min then add sliced
onion and garlic fry till light pink then add ginger, green chilly and curry leaves
fry for a minute, then add turmeric powder, coriander powder and pepper powder
fry for a min then add green pepper paste add little water and fish, cover and
cook in low flame for 10 to 15 min.