Jeera Ajwaini Aloo


Jeera Ajwani Aloo is a tasty and flavourful side dish to serve with Roti and Rice. Usually in most of the houses, either cumin/jeera or ajwani seeds / carom is used as tadka for side dish, but I learnt this simple yet flavourful recipe from one of my co-blogger Jolly Makker's page. I had bookmarked this recipe long back and waiting for the right time to prepare. Luckily for the Recipe Swap Challenge event, I was paired with Jolly Makker who blogs at jollyhomemaderecipes.com. Recipe swap challenge is an interesting event hosted by two the lovely bloggers Vidya Narayan and Jolly Makkar. The concept of the theme was to recreate the recipe from our partner's webpage.


So here is the delicious potato recipe from my partner Jolly's page. The potato tasted so delicious and the addition of ajwain gave a refreshing taste to the dish. Thanks Jolly for posting such a delicious recipe on your page.

Ingredients :

3 Potatoes, Cut into desired shape 
1 1/2 Tbsp Oil 
2 Tsp Cumin seeds / Jeera 
2 Tsp Ajwain seeds
1 Tsp Coriander powder 
1/2 Tsp Chilli powder 
1/4 Tsp Garam masala powder 
Salt to taste 
Coriander leaves, finely chopped 

Method :

Heat oil in a pan and add ajwain seeds followed by cumin seeds. Fry it in a low flame.

Now add coriander powder followed by chilli powder and fry without burning the masala powders.

Now add the potato pieces and mix well.

Add the required quantity of salt and little water.

Toss well, cover and cook until the potatoes get cooked.

Add garam masala powder and the chopped coriander leaves to the potato and cook until it turns dry.

Serve hot.


Serving Options :

Serve with Roti and Rice.


Garlic Knots


After April month swap post "Hong Kong Noodle Soup", here comes my second month participation in an interesting event Food Bloggers Recipe Swap hosted by Amber Dawn. For May month, I was paired with an amazing blogger Sapana who blogs at cookingwithsapana.com. The concept of the theme was to select one recipe from my partner's page and recreate the recipe. It took so much time for me to choose one recipe from her page while all her recipes looked so inviting and tempting. Finally tried these beautiful baked garlic knots which was a super hit in my place. These garlic knots are perfect with hot tea and also, can be served as breakfast along with salsa, jam or sauce. The actual recipe calls for the parsley, but I have replaced it with coriander leaves in garlic butter. Thank you Sapana for sharing such a delicious baked snack.

Click HERE to view the actual recipe from Sapana's page. 


Ingredients :

11/2 Cups All purpose flour / Maida + extra for dusting 
1 Tsp Sugar 
1 Tsp Salt 
1 Tbsp Olive oil 
1 Tsp Instant dry yeast 
1 Cup Warm water 

For Garlic Butter :

4 Tbsp Butter, melted 
1/4 Cup Coriander leaves, finely chopped ( Actual recipe calls for Parsley ) 
4 - 5 Garlic cloves, minced

Method :

In a large bowl, mix all purpose flour, yeast, sugar and salt. 

Make a well in the center of it and add olive oil followed by warm water. 

Combine together to form a dough and knead it for about 10 minutes. 

Place it in an oiled bowl and let it rise for an hour or until it doubles in size. 

Now knead the dough again for about 5 minutes and divide into 9 equal parts. 

Roll it into long tubes like and make a knot by folding over and under. 

Arrange the prepared knots in a baking tray and keep it aside for 10 minutes. 

Now bake it for 10 minutes in a pre-heated oven at 180 degree C. 

Meanwhile, prepare garlic butter by mixing all the ingredients given in "For Garlic Butter" and keep aside. 

Remove the knots from the oven and brush with garlic butter. 

Bake it again for 5 minutes and remove from the oven. 

Serve warm.


Serving Options :

Serve with Salsa or Sauce.




Aloo Palda / Himachali Cuisine


Aloo palda is a pahari style potato curry cooked along with the spices and yogurt. This creamy and delicious curry pairs perfectly with hot plain rice or Roti. Though the actual recipe included more amount of Elachi, I have reduced and made changes according to my family's taste bud. This recipe goes to my favourite event "shhh cooking secretly challenge" which is happening among a group of bloggers. Click HERE to get the detailed information and recipes which I had posted so far for the event. When we got the theme for May month as Himachali cuisine, Aloo palda was my first thought and luckily got the same secret ingredients ( Yogurt and Aloo ) from my partner Vidya Narayan. Vidya is an amazing blogger who blogs at masalachilli.wordpress.com and have to mention that I am a huge fan of her writing. Her writing gives a lively feel while reading her post which is truly a great talent. And also, her page is loaded with many more delicious and inviting recipes. Don't miss to check out her page and also, click HERE to view a tasty recipe prepared by her using the secret ingredients given by me.



Recipe Source : thefoodfairy

Ingredients:

1 Tbsp Oil / Ghee
2 Elachi / Cardamom 
1/2 inch Cinnamon stick 
4 Cloves 
1 Tsp Cumin seeds
A pinch of Hing powder 
1 Big Onion, thinly sliced 
2 Big sized Potatoes, peeled and cut into small cubes
1/4 Tsp Turmeric powder 
1 Tsp Coriander powder 
1/2 Tsp Garam masala powder 
4 Cups Curd / Yogurt, whisked
Salt to taste 
Coriander leaves for garnishing 

To grind: 

2 Tbsp Raw rice 
1 Elachi 

Method:

Heat oil in a pan and add elachi followed by cloves, cinnamon stick, hing powder and cumin seeds.

Fry and add the thinly sliced onion.

Saute until it turns translucent and add turmeric powder followed by coriander powder and garam masala.

Add the chopped potatoes and mix well.

Add little water and cook until the potatoes get 3/4th cooked.

Now add the ground rice along with the whisked curd and salt.

Let it boil for another 5 minutes or until the potatoes get cooked. Keep stirring after adding yogurt.

Garnish with coriander leaves and remove from the flame.

Serve hot.


Serving Options:

Serve with plain Rice or Roti.





Bajra Khichdi / Pearl Millet Khichdi / Hariyanvi Recipes


When we got the theme as Hariyanvi cuisine in our Shhh Cooking Secretly Challenge group, the first recipe which flashed on my mind was Bajra Khichdi as it is a traditional food in Haryana. Bajra which is also known as Pearl Millet in English is a variety of millet. It is rich in fibre and also has few important minerals like magnesium, iron and phosphorous. Since bajra takes time to cook, soak it for 5 - 6 hours or overnight which ease the cooking process. This khichdi is quite easy to prepare and also, does not require any over dosage of masala ingredients and vegetables. Innovation can also be done based on our taste bud and nutritious factor by including vegetables like peas, potatoes etc.

For the April month, I was paired with an amazing blogger Sujata Roy who blogs at batterupwithsujata.wordpress.com. She have a wonderful page in which loads of healthy, traditional and regional cuisines are there. Don't forget to visit her page to check out all her delicious recipes. Bajra and Green gram were the two secret ingredients given by her to me for the challenge. And using both, prepared a healthy and traditional khichadi using a minimal ingredients. Along with the green gram, I have also included yellow moong dal in this recipe. This healthy and delicious khichdi goes well with papad, pickles and curd. While serving, add few finely chopped raw onions which helps to enhance the taste of khichdi.

Tamil - Kambu
Malayalam - Kambam
Gujarati - Bajri / Bajro
Kannada - Sajje / Kambu
Telugu - Sajjalu

Click HERE to view the delicious recipe prepared by my partner Sujata Roy using the secret ingredients given by me.




Ingredients :

1/2 Cup Bajra / Pearl Millet 
1/4 Cup Green Moong dal 
1/4 Cup yellow Moong dal 
1 Tbsp Oil 
1/2 Tsp Cumin seeds 
1 Green chilli, Finely chopped 
1 Tsp Ginger, Finely chopped 
A sprig of Curry leaves 
1/4 tsp Turmeric powder 
Salt to taste 
3 Cups of Water

For Tadka :

1 Tsp Oil / Ghee 
1/2 Tsp Cumin seeds 
1 Dry red chilli
A pinch of Hing powder 

Method :

Wash and soak Bajra over night.

Drain the water and grind it coarsely. Keep aside.

Wash both the green gram and yellow moong dal. keep aside.

Heat ghee in a pressure cooker and add cumin seeds followed by green chilli, ginger and curry leaves.

Now add the coarsely ground bajra along with the washed green gram and yellow moong.

Mix well and add the measured cups of water along with the required amount of salt.

Pressure cook it for 3 - 4 whistles in a low flame.

Once the pressure gets released, mix the khichdi well and add water if necessary.

For tadka, heat ghee in a pan and add cumin seeds followed by dry red chilli and hing powder.

Fry and add it to the Bajra khichdi.


Serving Options :

Serve with Pickle, Curd or Chutney.





Monday Chit Chat With a HomeChef - Prem Kumar


There is a saying that the way to a man's heart is through his stomach, but when a man can cook delicious food I think the family must be really lucky :) I am really proud and happy to introduce my today's guest PREM KUMAR who is a big foodie and also who love to cook for his family & friends.  I am sure that by reading his chit chat everyone can understand the passion he has on food. Not only cooking, he also shares his other passion which also seem to be really interesting. I got to know this person through a foodie group and really amazed with his culinary skills. I always admire the way he encourage and motivate other foodies through his comments.

Thank you so much Prem for being my today's special guest and it is my pleasure to have your chit chat on my space.. Now over to Prem !

Priya : Love to hear few words about you and your passion. Who is your greatest support ?

Prem : I'm working as a business analyst in Coimbatore. My passion is cooking, photography, pet lover, bike racing and travelling. My sister is my greatest support.

Priya : Your favourite chef, favourite cookery show and favourite cookbook.

Prem : My favourite chef is my grandma. I never missed Chef Dhamu sir's cookery show. I had never reared any cookbooks but I am following two food blogs @priya's menu and @cooking at Mayflower.

Priya : Can you share us about your first cooking experience and the recipe which you tried first ?

Prem : Sure. My first cooking experience is the most funniest one. In my school days, I tried to cook rice for the first time but it turned out into pongal.

Priya : Please share some kitchen tips or secrets of yours..

Prem : Use Greek yogurt instead of fresh cream to get a soft and smoother texture. If you forgot to soak chickpeas earlier, soak it for just 1 hour in boiling water and it will be ready to cook.

Priya : When your house filled with sudden guests... What would be your quick menu ?

Prem : My quick menu will contain Kesari, Bajji, Variety dosa's and a tomato gravy.

Priya :  What is your family's most favourite recipe which you cook ?

Prem : I always love to cook non-vegetarian foods. Most favourite among them are Chettinad mutton gravy, Country chicken pepper fry and Capsicum omelette.

Priya : What do you like in my blog and please share your suggestions to improve mine.

Prem : I am impressed with your innovation in each and every dish. For example, your on going 100 types of chutney varieties. Rather than suggesting I request you to come up with more and more innovative recipes.

                                  Pepper Chicken 


Ingredients:

Chicken -1/2 kg
Onion -1
Oil-4 tablespoon 
Cinnamon -2
Clove -2
Cumin seeds-1 teaspoon 
Turmeric powder -1 teaspoon 
Chilli powder -1 tablespoon 
Garam masala -1/2 tablespoon 
Pepper -2 tablespoon 
Salt -as per your need 

⚪Clean the chicken. 

⚪Add little amount of salt and turmeric powder and mix well.

⚪Add sufficient amount of water to the marinated chicken and leave to boil till the chicken is half cooked.

⚪Heat a frying pan.add 4 tablespoons of oil.add 2 cinnamon and cloves,1 teaspoon cumin seeds,few curry leaves.

⚪Add 1 finely chopped onion and fry till it turns to golden brown.

⚪Add boiled chicken,1 tablespoon chilli powder, 1/2 tablespoon garam masala, 2 tablespoon pepper,salt as per your requirement and mix it well.

⚪Cook for few minutes and your pepper chicken is ready.

Note : Add pepper according to your taste 


Oh wow ! Thanks a lot Prem for your appreciation. I am overwhelmed. I will try for sure to post many more 100 series. I loved your chit chat and I hope the same from my readers too. Your pepper chicken sounds super delicious and tempting. Will try this soon. Thanks again for sharing your recipe with us. All the very best for your bright future and may all your dream comes true :)

Friends, Stay tuned till next Monday to meet another interesting Home chef who is also going to share a yummy dish with us. Have a great week ahead !

If you are interested to participate in my Chit Chat event, please do drop a mail at priyasmenu@gmail.com

                                         

























Hong Kong Noodle Soup


This is my first time participating in an interesting event happening among food bloggers called Food Bloggers Recipe Swap. The concept of the group is that we have to recreate recipe from our co-blogger to whom we got paired with. This month I was paired with an amazing blogger as well as a trained Chef Mireille who blogs at www.theschizochef.com. I was truly amazed with the varieties of cuisine and recipe in her page. I have almost checked all her recipes from Recipe index and got into a confusion of which one to try. Even I had bookmarked few recipes to try them in the future. Such an amazing space and must visit page. While browsing her page for a recipe , my little one happened to see her delicious Hong Kong Noodles and got tempted as he love soupy noodles a lot. In addition, the word Hong Kong fascinated him as it was his first international trip. All the more reason for him to be back of me to prepare this Hong Kong Noodle Soup. As a mother, I fulfilled his cute request and he really enjoyed the soup. I have to Thank Chef Mireille for sharing such an easy and delicious soup. I made few changes by including my son's favourite veggie Mushroom and Tofu in the substitute of prawns. And the soup turned out very delicious with a quite simple process.

Click HERE to view the original version of Hong Kong Noodles from Chef Mireille's Page.


Ingredients :

3 Cups Water
1/2 Tbsp Soya Sauce
1 Tbsp Rice Wine
1 Tsp Sugar
Salt to taste
1/2 Tsp Sesame oil
1 Tsp White Pepper
1/4 Cup Scallions, finely chopped
1 Pack Plain Noodles
Tofu, chopped into cubes
Mushroom, sliced

Method :


Boil water in a large vessel and add soy sauce followed by white pepper, rice wine, sugar, salt, oil and scallions.

Once it starts boiling, add tofu and mushroom pieces in it.

Let it boil for 5 - 10 minutes or until the veggies get cooked.

Meanwhile, cook plain noodles in another pot of boiling water until it turns soft.

Once done, drain the noodles and keep aside.

To serve, take a portion of noodles in a bowl and add the hot soup along with Tofu and Mushroom.

Serve hot.


Serving Options :

Serve hot with Toast.




Monday Chit Chat With A Home Chef - Priyadharshini Selvam


Hey ! It's Monday and Happy Rama Navami to all my readers !

Are you ready to meet my today's special guest ?

I am feeling great to introduce my third guest of the series and a wonderful Home chef Priyadharshini Selvam. I got to know about her through my another foodie friend Adaikkammai Annamalai who's Chit Chat also got published a couple of weeks back. Since I do not know much about Priya, thought of giving a small surprise by making her bestie to share few words about her..

Here is what her bestie Adaikkammai Annamalai shared with us about her friend...

"Priyadharshini is a very nice person. I admire all her recipes especially loaded sweet potatoes and casserole layer are my favourites. She works as a lecturer and at the same time, she follows her passion Cooking too.I personally feel, thats the great talent. And finally she is a wonderful Chef !"

Now let's hear from Priya...

Priya : Love to hear few word about you and your passion. Who is your greatest support ?

Priya : I would like to introduce as a foodie. I love to explore different cuisines and try new recipes. I started cooking after marriage only. Concentrated on healthier home made recipes after my son's arrival in my life. Definitely my husband is my greatest support since the day I got married as he encourages and supports me to do what I love. 

Priya : Your favourite chef, favourite cookery show and favourite cookbook. 

Priya : Venkatesh Bhat is my favourite chef as he doesn't repeat usual dishes in his show Samayal Samayal. I love watching Master Chef. I don't follow any cookbooks. I read blogs, watch videos online and learn. 

Priya : Can you share us about your first cooking experience and the recipe which you tried first ?

Though I cooked a little here and there, after marriage only my serious cooking experience started. Kongu special Arisimparuppu Sadham was the first recipe I made for my husband. 

Priya : Please share some kitchen tips or secrets of yours..

Priya : Working women can try to balance home cooking by preparing the veggies and necessary items the previous night itself. When it comes to your kid you always want to give the best and healthy homemade food. So try to cook at home with healthy ingredients and teach your kid to eat homemade food which will impact their lifestyle in future. 

Priya : When your house filled with sudden guests.. What would be your quick menu ?

Priya : I actually never get any sudden guests. I prepare well in advance when guests arrive. Still coconut milk rice with spicy baby potato roast and lime mint punch would be my quick menu. 

Priya : What's your family's most favourite recipe which you cook?

Priya : My husband likes Chicken biryani, Chicken 65 and Ennai Kathirikai Puli Kulambu. My son's favourite is Banana Appam and Sathumaavu cookies. 

Priya : What do you like in my blog and please share your suggestions to improve mine. 

Priya : I like your neat presentation and simple words used for the recipe. Suggest you to continue the interesting home chef Chit Chat which will encourage a lot of women and build up confidence in them. 



Sathumaavu cookies

Sathumaavu powder recipe: 

Finger millet (Ragi) -  200 gms
Pearl Millet (Kambu) - 200 gms
Red Rice - 100 gms
Wheat (Samba Godhumai) - 100 gms
Jowar (Cholam) - 100 gms
Green gram (Paasi Payaru) - 100 gms
Soya Beans - 100 gms
Corn (Makka Cholam) - 50 gms
Roasted gram (Pottukadalai) - 50 gms
Foxtail millet (Thinai) - 50 gms
Horse Gram (Kollu) -  50 grams
Sago (Sabudhana, Javarisi) - 50 gms
Barley - 50 gms
Almonds - 50 gms
Cashew - 50 gms 
Cardamom - 10 nos

Step 1 : Wash each ingredient separately ( except almonds,cashew,cardamom) , look for impurities , drain water completely and air dry/sun dry them.

Step 2 : Dry roast each ingredient separately in a pan.

Step 3 : Grind everything together.. 

Usually we give it to small mills for grinding.. You can grind using mixie too in two sets. This can be stored for 6 months! ( storing in airtight container in a Refrigerator works well)

Cookie making : 

Sathumaavu powder - 250 gms
Butter - 120 gms 
Cane sugar - 100 gms ( can increase if more sweetness needed)
Milk - 2 tbsp ( only to achieve desired dough consistency)
Vanilla essence - 1/2 tsp ( optional)
Salt - a pinch 

(This ratio gave me 40 cookies.. Adjust accordingly) 

Step 1: Cream butter and cane sugar together with vanilla essence.

Step 2 : Add sathumaavu and salt to it and make a cookie dough (add milk if needed).

Step 3: Cover the dough with a cling wrap and refrigerate for 30 mins. 

Step 4 : After 30 mins ,Preheat oven to 180°C. Press the dough flat with the rolling pin ( cling wrap helps in even rolling) to 0.5 mm thickness.

Step 5 : Cut to desired shape with a cookie cutter and carefully line them on a baking tray with parchment paper and bake for 10 mins at 180°C . Watch carefully as it turns from dark brown to black within seconds.

Step 6 : Remove from oven, cool for 10 mins and serve.

                                 I really enjoyed today's Priya meets Priya chit chat ;)

Thank you so much Priyadharshini for being my special guest and for sharing your signature healthy recipe with us. I am sure that my readers will love it for sure. Cookies look so perfect and sounds super healthy too. I wish you all the success in your life and may all your dreams come true ! Happy Cooking !

And also, Thanking her friend Adaikkammai Annamalai for sharing few words about her bestie with us.

Click the below link to view the so far posted Monday Chit Chat with a Home Chef..

Monday Chit Chat with a HomeChef - Adaikammai Annamalai 

Monday Chit Chat with a HomeChef - Karuna Pooja 

Stay tuned till next week to meet a another interesting Home chef along with an interesting recipe. Have a great week ahead !

If you are interested to participate in my Chit Chat series, please do drop a mail at priyasmenu@gmail.com










Monday Chit Chat With a HomeChef - Adaikkammai Annamalai



Hey! It's Monday and I am here again with an interesting chit chat with a lovely Homechef Adikkammai Annamalai. Recently got a chance to know about her and her passion in cooking through one of the Facebook food group. And thats where our journey of friendship started. She is such a friendly person and also won prizes in online cooking competitions. You can also check her Facebook page where she posts all her mouth watering recipes. Thanks Adikkammai for being my today's guest and it is my pleasure to have your signature recipe on my page.

With no more delay... let's see what Adaikkammai shares with us !


Priya : Love to hear few words about you and your passion and who is your greatest support?

Adaikkammai : I am a homemaker, having 2 cute daughters. We are living in Malaysia and my native is Karaikudi. So our traditional Chettinad cuisine is our favourite one. My passion is Food photography, uploading recipes on my fb page and other food groups. And also, I like to do Mehandi work. My greatest support is my Husband.

Priya : Your favourite Chef, favourite Cookery show and favourite Cookbook.

Adaikkammai : My mother in law is my favourite cook and all time favourite.

Priya : Can you share us about your first cooking experience and the recipe which you trie first ?

Adaikkammai : Ya Why not ! I don't have any cooking experience in the begining. After marriage, I learned cooking from my Mother in law and very first time I tried Chettinad chicken curry which got me a very bad experience. And later I started to learn.

Priya : Please share some kitchen tips or secret of yours..

Adaikkammai : We do not prefer to buy any store bought masala powders and instant mix. We always like to use our homemade powders in all our cooking. Like homemade dry chilli paste or a special masala paste which has coriander seeds, cashews, fennel seeds and dry chilli in it. All these ingredients are blended together and made into thick paste. We usually store this masala paste in a refrigerator and use it in gravies in the quantity of 2 or 3 Tsp. It gives a nice taste compared to regular red chilli and coriander powder.

Priya : When your house filled with sudden guests.. What would be your quick menu ?

Adaikkammai : Always my quick menu would be Halwa, Uluntha vada and Masala tea. These are our favourite and fastest dish.

Priya : What is your family's favourite recipe which you cook ?

Adaikkammai : My hubby loves my Egg kothu biryani, he always ask me to do that. My mother in law likes my most of the food but sometimes she will tell bad comments. ( Just kidding )

Priya : What do you like in my blog and please share your suggestions to improve mine.

Adaikkammai : Yes I like your blog. Actually I am a beginner, so I am not in the place to suggest you. But of course, I am taking tips from your blog.


Fried Brinjal Sweet & Sour Curry

This is a Chinese curry which has a different taste because of the addition of Jaggery and Tamarind pulp. It has a blend of sweet and sour taste and since the brinjals are deep fried, it gives a crunchy texture.

Preparing Time - 10 mins
Cooking Time - 30 mins
Serves - 3 People

Ingredients :

500 gm Brinjal
2 Tsp Jaggery
2 Tsp Tamarind Pulp
2 Large Tomatoes, Puree
2 Tsp Chilli paste / Chilli powder
Salt to taste
5 - 6 Cloves Finely chopped Garlic

Method :

Collect all ingredients, jaggery, tomato puree, tamarind pulp, brinjal, chilli paste and chopped garlic.

Heat oil in a pan and fry 500gms of brinjal.

Fry until it turns little glossy, remove in a plate and keep them aside.

In the same pan, add 2 Tsp of fine chopped garlic and fry until golden brown and ass 2 tsp of jaggery.

Mix well, stir fry for 2 - 3 mins, add 2 large tomato puree mix well cook for 5 mins on a medium flame.

Add 3 Tsp of chilli paste and add salt to taste.

Add 2 Tsp of Tamarind pulp mix well cook for 2 to 3 mins.

Add fried brinjals mix well nicely, so that the gravy cored the brinjal properly. cook for 20 mins.

Now the fried brinjal sweet and sour curry is ready to eat with biryani or rice or chapatti.



Thanks again for participating in my event. I really enjoyed your chit chat and I hope the same from my readers too. Brinjal curry looks so delicious and sounds flavourful. Will try this recipe soon.

Friends, Stay tuned till next week to meet another amazing Homechef who is going to share a healthy recipe with us! Have a great week ahead !

If you are interested to participate in my Chit Chat event , please do drop a mail at priyasmenu@gmail.com !



















Mutton Chukka Using FishandMeat Product


Happy Weekend Friends ! Finally weekend is here after a hectic weekdays and if you are planning for a delicious mutton recipe, then this post is for you :)

If you are following my non - veg posts, then you must be knowing from where I regularly buy non-veg products. Yeah ! It's FishandMeat!

FishandMeat is an e-commerce firm operating solely in Hyderabad and serving wide varieties of fresh Seafood and Meat products. It is a FSSAL and Halal Certified firm operating with strict food and safety standards. The product order is quite easy as they have an app and website to order online or their Whatsup service makes the task more easier. We just have to drop an order in Whatsup, and I am sure, you will be amazed by the immediate response from their team. It is like a lifesaver for me when I feel like eating non veg food and no time to go to the market. When we get a good quality of products at door step, what is the necessity of driving long way to buy meat products. Sensible right ? And coming to today's recipe, I have prepared a spicy and tasty mutton recipe using their product.

Click HERE to get more detailed information about their products.

Mutton Chukka is a very famous dish in Tamil Nadu in which Chukka means Dry. So the consistency of the curry will be dry and sometimes little gravy based on one's preference. Though it is a time consuming process, the taste of the dish will be truly delicious. Hot water is added time to time to cook the mutton pieces but alternatively, the mutton pieces can also be pressure cooked and then added to the masala. Pressure cooking method is generally used to save the time of cooking. This chukka pairs perfectly with plain Rice, Rasam rice, Biryani or any variety of rice.

Also check out my recipes which I had prepared earlier using FishandMeat product...

Spicy Mutton Fry 



Mussel and Basil Risotto 



Seer Fish Curry Leaves Kuzhambu 


SailFish Biryani 


Srilankan Spicy Sailfish Curry 


Here comes the recipe of delicious and flavourful Mutton Chukka..

Ingredients :

500 gms Mutton Pieces 
4 - 5 Tbsp Oil 
1/4 Tsp Fennel seeds / Saunf 
3 Big Onions, Finely chopped 
2 Tsp Ginger garlic paste 
2 Big Tomatoes, Finely chopped 
2 Tsp Chilli powder 
2 Tsp Coriander powder 
1/2 Tsp Turmeric powder 
Salt to taste 
Few Corinader leaves for garnishing 

Method :

Clean mutton pieces and keep aside. 

Heat oil in a thick bottomed pan and add fennel seeds. 

Once it starts spluttering, add finely chopped onions and saute till it turns brown. 

Add ginger garlic paste and saute until the raw smell goes off. 

Add chopped tomatoes and saute until it turns soft and mushy. 

Now add chilli powder followed by turmeric powder and coriander powder. 

Mix well and add 1/4 cup of water.  

Let it cook in a medium flame until oil separates from the masala. 

Now add the cleaned mutton pieces and required amount of salt to the masala. 

Mix well, cook it for a minute and add hot water from time to time till the mutton pieces get cooked. 

Once mutton is cooked well and all the moisture is evaporated, remove from the flame. 

Garnish with coriander leaves and serve hot.


Serving Options :

Serve with Plain rice, Rasam rice and Biryani. 



Monday Chit Chat With a HomeChef - Karuna Pooja


I am so excited to restart my "Friday Chit Chat With Bloggers" event after 4 years and this time with Homechefs. It was my first event which happened in 2013 and also, it was a great privilege for me to have a chit chat and guest post of many talented bloggers on my space. Click HERE to view all my old Chit Chat posts. Trust me, it will be really interesting!

Now coming to the Season 2 event, instead of Friday, all my chit chat and guest posts will be published on every Monday. This idea is basically to encourage the Home chefs and introduce them to the culinary world. This might even help them to start a blog soon.

Let me introduce my first guest of this season, Karuna Pooja. She used to post her recipes in our food group and that's where our journey of friendship started. Since I am a great non veg food lover, I love all her recipes and also love the way she serves her food in Banana leaf.  It looks so authentic. Sometimes, I used to wonder by seeing the varieties of recipes she posts on Sunday. Its a complete feast for our eyes. I am feeling great and proud to introduce such a talented foodie and Home chef to all my readers. She was so generous to share her couple of recipes along with an interesting chit chat.  Thanks pooja for accepting my request and wishing you a great success in future.


Priya :  Love to hear few words about you, your passion and who is your greatest support ?

Pooja : I am an orthodox family girl. Good at creativity. My passion is to be become a successful business women to help the poor and needy. God Jesus is my greatest support and strength.

Priya : Your favourite Chef, Favourite Cookery show and Favourite Cookbook ?

Pooja : Chef Damodaren is my favourite Chef. I love watching all shows of Village food factory in Youtube.

Priya : Can you share us your first cooking experience and the recipe which you tried first ?

Pooja : Prepared Omelette when I was in my 6th class. It came out well and my family appreciated me for that.

Priya : Please share some Kitchen tips or secrets of yours...

Pooja : Cook with concern and love. It will add more bonding and nutritions than you expect.

Priya : When your house is filled with sudden guests.. What would be your quick menu ?

Pooja : Spicy crispy corner bread omelet and Mint lemon Sarbath.

Priya : What is your family's favourite recipe which you cook ?

Pooja : Spicy Mutton Biryani, Mutton chukka and Coconut brinjal Gravy.

Priya : And finally, what do you like in my blog and please share your suggestions to improve mine.

Pooja : You prepare unique dishes and thats nice, your photography is spectacular and all your content are in English which can't reach many. So as a suggestion, I would like you to post videos and others in Tamil.

Guest Post Recipe 1 - Fish Fry


Ingredients :

1/2 Kg Fish
2 Spoon Red chilli powder
1 Spoon Cumin powder / Jeera powder
1 Spoon Pepper powder
Salt to taste
1/2 Spoon Turmeric powder
Lemon juice from 1 lemon
1 Spoon Ginger - garlic paste

Method :

Clean the fish and add lemon juice. Keep it aside for 5 minutes.

Now add the remaining ingredients and marinate it for half an hour.

Now deep fry the marinated fish and serve.

மீன் வறுவல்
~~~~~~~

தேவையான பொருட்கள்

மீன் 1/2கிலோ
மிளகாய்த்தூள் 2 ஸ்பூன்
சீரகப் பொடி 1 ஸ்பூன்
மிளகு பொடி 1 ஸ்பூன்
உப்பு தேவையான அளவு
மஞ்சள்தூள் 1/2 ஸ்பூன்
சிறிது ஒரு எழுமிச்சை சாறு
இஞ்சி பூண்டு விழுது 1 ஸ்பூன்
செய்முறை
*"*"""""""""""
சுத்தம் மீனில் செய்த எழுமிச்சை சாறு உப்பு சேர்த்து கலந்து
சிறிது நேரம் கழித்து மற்ற பொடிகளை சேர்த்து 1/2 மணி நேரம் வரை ஊறவிடவும்...
பின்னர் பொரித்து எடுக்கவும்...

Guest Post Recipe 2 - County Chicken Pepper Fry


Ingredients :

1/2 Kg Country Chicken pieces, cooked
100 gms Shallots
2 Spoon Gingelly oil
1 Spoon Cumin / Jeera powder
2 Spoon Pepper powder
1/2 Spoon Garam masala powder
Salt to taste
1/2 Spoon Red chilli powder
1/2 Spoon Turmeric powder
1 Green chilli
Few Curry leaves

Method :

Heat oil in a pan and add green chilli followed by curry leaves and shallots.

Saute well until the shallots turn golden brown colour.

Now add all the masala powders and saute it for a minute.

Add ginger garlic paste and add cooked chicken pieces.

Add the required quantity of salt to the chicken and add little water.

Cook it for few minutes and remove from the flame.


நாட்டு கோழி மிளகு வறுவல் தேவையான பொருட்கள் நாட்டு கோழி 1/2 கிலோ சின்ன வெங்காயம் 100 கிராம் நல்லெண்ணெய் 2 ஸ்பூன் சீரக தூள் 1 ஸ்பூன் மிளகு பொடி 2 ஸ்பூன் கரமசாலா 1/2 ஸ்பூன் உப்பு தேவையான அளவு மிளகாய்த்தூள்1/2 மஞ்சள்தூள் பச்சை மிளகாய் 1 கருவேப்பிலை சிறிது செய்முறை : நல்லெண்ணெய் விட்டு நறுக்கிய பச்சைமிளகாய், கருவேப்பிலை சேர்த்து நன்கு பொரிய விட்டு , சின்ன வெங்காயம் சேர்த்து நன்கு வதக்கவும் . வெங்காயம் பொன்னிறமாக வறுத்து பொடி வகைகள் சேர்த்து ஒருநிமிடம் வதக்கி பின்னர் இஞ்சி பூண்டு விழுது சேர்த்து வேகவைத்த கோழி சோர்த்து வதக்கவும். உப்பு தேவையான அளவு, தண்ணீர் சிறிது சேர்த்து நன்கு வறுத்து இறக்கவும்.....


Thank you Pooja for being my first guest and also, thanks a lot for sharing your feedback.

Friends, Hope you all enjoyed this lovely chit chat. Next week, same day.. Interesting chat and mouth-watering recipe is waiting from a wonderful Homechef. Stay Tuned!









Goan Fish Curry


You all must be wondering, how come a regular post in the middle of chutney series on my blog. When this recipe goes to my favourite event Shhh Secretly Cooking Challenge group, how can I miss it :) If you are following my page, then you must be familiar with this group which I have been posting every month. For others, this is an amazing event hosted by few co-bloggers in which, the bloggers are paired and shared their secret ingredients among them. Using those ingredients, a recipe is prepared and posted on every month end. And the best part of the event is guessing the secret ingredients of other bloggers by seeing their food picture. For February month, I was paired with a wonderful blogger Aruna Panangipally who blogs at aahaaramonline.com and our theme was Goan cuisine. Like the name of her blog, her page is also filled with loads of delicious aahaaram ( food ). Do visit her page and try out her yummy recipes.


And coming to the secret ingredients, Fish and Coconut milk were given to me by my partner Aruna. And using those ingredients, prepared a delicious and tasty Goan Fish Curry. Click HERE to view a yummy dish prepared by my partner using the secret ingredients given by me.

When it comes to Goan cuisine, Seafood is the first thing which pops up in our mind. Generally, there is a saying that Goan cuisine is incomplete without Fish. Though there are varieties of Goan fish curry, this one is a tangy and spicy version. After doing some research on Goan curry finally ended up the recipe with handy ingredients. I have used tamarind in this recipe for the sourness but kokum can also be included instead of tamarind. And also, I have used tamarind as such in the masala paste whereas few soak them and add the tamarind extract. Since both green chillies and red chillies are used, adjust the quantity of it according to taste bud.


Ingredients :

300 gms Fish ( I have used Pomfret ) 
1 1/2 Tsp Oil 
1 Onion, finely chopped 
2 Green chillies, slitted 
1/4 Tsp Turmeric powder 
1/2 Tsp Cumin / Jeera powder 
Salt to taste 
1 Cup Coconut Milk 

For Masala :

5 - 6 Dry red chillies ( Adjust according to taste bud ) 
1 1/2 Tsp Ginger garlic paste 
1 Tbsp Coriander leaves 
4 - 5 Pepper corns 
1/2 Tsp Cumin seeds 
1/4 Tsp Methi / Fenugreek seeds 
Small gooseberry size Tamarind 
1/4 Cup Coconut, grated 

Method :

Grind all the ingredients given in "For Masala" into fine paste by adding water.

Heat oil in a pan and add chopped onion followed by green chillies.

Saute it for a minute and add the ground masala along with 1 - 1 1/2 cups of water and the required quantity of salt.

Let it boil until the raw smell of masala goes off in a low - medium flame.

Now add the coconut milk and boil it again for 5 - 7 minutes.

Add fish pieces and cook until the fish gets cooked.

Garnish with curry leaves ( optional ) and remove from the flame.

Serve hot.


Serving Options :

Serve with hot plain rice. 


Egg Kuzhipaniyaram Masala Bhaat / Egg Appe Masala Bhaat ( No Tomato Recipe )


                                                          Happy Weekend Friends :)

One pot recipes are always my family's favourite meal than the regular menu like kuzhambu, sambhar etc. Today's recipe is also an one pot flavourful rice prepared using freshly ground masala and eggs. Since eggs play a major role in my pantry, I love including it in our menu in a different way. In this recipe, I had prepared eggs in the form of Appe / Kuzhipaniyaram and cooked along with rice and masala. Trust me ! The taste will be really delicious since the juice of freshly ground masala gets into the eggs. Boiled eggs can also be used but adding in this kuzhipaniyaram form will sure enhance the taste of eggs. Adjust the quantity of red chillies and green chillies according to taste bud. This rice goes perfect with onion raita or any varieties of raita.

The same recipe can also be prepared in the form of regular omelette instead of kuzhipaniyaram.  Check out my Egg Omelette pulao for the reference.


Ingredients :

For Masala Powder :

1 1/2 Tbsp Coriander seeds
5 - 6 Red chillies ( adjust according to taste bud ) 
1 Tsp Black pepper corns
1 Tsp Jeera / Cumin seeds 
2 Cloves 
1/2 inch Cinnamon stick 
3 Tbsp Coconut, grated 

For Masala Bhaat :

2 - 3 Tbsp Oil / Ghee 
1 Tsp Cumin seeds
1 1/2 Tsp Ginger garlic paste
Few Mint leaves  
1 1/2 Cup Rice 
2 Onions, finely chopped 
3 Green chillies, sliced ( adjust according to taste bud ) 
1/2 Tsp Turmeric powder 
3 Cups Water 
Salt to taste 
4 Eggs

Method :

Before starting the cooking process, wash the rice and soak it in water.

Dry roast the ingredients given in "For Masala Powder" and grind into fine powder. Keep aside.

Beat 4 eggs by adding little salt and prepare kuzhipaniyaram omelette using Kuzhipaniyaram / Appe pan.

Once done, keep aside and start the cooking process for masala bhaat.

Heat oil / ghee in a thick bottomed pan or cooker and add cumin seeds followed by mint leaves, green chillies and ginger - garlic paste.

Saute till the raw smell of ginger - garlic paste goes off and add chopped onions.

Saute till the colour of onions changes into light brown colour.

Now add the prepared egg kuzhipaniyaram along with turmeric powder, chilli powder and ground masala powder ( add little water if the masala is very dry ).

Mix well, cover and cook it for 2 - 3 minutes in a low flame.

Meanwhile, drain the water from rice and add it to the masala. Mix gently without breaking the rice.

Add the required amount of salt along with the measured water.

Cover the pan with alumnium foil and close it with a lid.

Simmer the flame and cook until the rice is cooked.

Rest the masala bhaat for at least 10 minutes before serving.

Garnish with coriander leaves or mint leaves along with a little ghee for the flavour.

Serve hot.


Serving Options :

Serve hot with onion raita or any varieties of raita.