April 28, 2009

Fish kuzhambhu (Fish gravy)

Posted in Gravy, Indian Lunch, Non Vegetarian at 11:58 am by kalpana

My mother, though a strict vegetarian didn’t deprive us of goodness of non vegetarian dishes.Since my dad is a  meat person, as kids we were shown  the best of both worlds.My mother makes this dish twice or even thrice a week. She used to be so scared to even see the meat but  she always made sure that we ate what we loved to eat.All the prep work would  be done by the sweet helper lady, my mom would do the cooking part and i would happily do the taste testing 🙂 .Here is my mom’s fish recipe…



  1. Tilapia  – 1 pound  ( or any fish of your choice)
  2. Fenugreek seeds – 1/2 teaspoon ( or less if you think it’s gonna be bitter)
  3. Fennel seeds – 1/4 teaspoon
  4. Curry leaves – 3 sprigs
  5. Garlic – 4 cloves
  6. Roma tomatoes – 4
  7. Chilli powder – 2 teaspoons
  8. Coriander powder – 3 teaspoons
  9. Turmeric – 1/4  teaspoon
  10. Grated Coconut – 3/4 cup
  11. Oil – 4 tablespoons.
  12. Tamarind pulp – 1/4 cup


  • Heat oil in a deep pan.Add the fenugreek seeds, fennel seeds, curry leaves ,sliced garlic and fry them .
  • Add the finely chopped onion and pinch of salt.Saute them for few minutes.
  • Add the tomatoes and saute the tomatoes till the oil separates from the tomatoes.
  • Add the chilli powder, coriander powder,turmeric, salt and mix them well for a minute.
  • Grind the grated coconut to a fine paste.Add the coconut paste, tamarind pulp and bring it to a boil.
  • Check for seasoning before adding the fish.
  • Now ,add the fish  and cook till the fish is done.
  • Serve hot with rice.

March 18, 2009

Chicken masala, birthday party and a thing of beauty.. :)

Posted in chicken, Indian Lunch, Non Vegetarian, sides, Uncategorized at 11:40 am by kalpana


my son has  turned one! yayyy! 🙂

It was so tempting to see the left over  Cake lay on the kitchen island . Since i am on diet 😦 , i didnt want the temptation to win over me.. so i quickly packed the leftover cake and stored it in the refrigerator (No.. i am not going to eat it ever 🙂 ).I heard someone say this -‘ A minute on the lip ,forever on the hip ‘ :).  And now this has become my slogan 🙂  . As i said, since iam on diet i am cutting back on rice. I try to make flavorful and spicy meals so that i dont miss rice that much.The following recipe is my mother’s chicken recipe.My mother though  a strict vegetarian, makes the best chicken masala  without even tasting it.you can use chicken breasts,thighs or even drumsticks  for this  recipe.

Chicken masala


  • Chicken cut into 1 inch pieces – 1/2 pound
  • Ginger garlic paste- 1  1/4  tablespoons
  • Fennel seeds – 1/2 teaspoon
  • Whole pepper corns – 3/4 teaspoon
  • Cinnamon ,cloves,bayleaf – 1 stick,4,1 respectively
  • onion finely chopped – 1 cup
  • Tomatoes – 4
  • Chilly powder – 2 teaspoons
  • Turmeric powder – 1/4 teaspoon
  • Dhania powder (coriander seeds) – 3 teaspoons
  • Garam masala powder – 1/2 teaspoon
  • Tamarind paste –  2 teaspoons (can be adjusted to taste)
  • Curry leaves – 2 sprigs
  • Cilantro to garnish
  • oil – 3 tablespoons


  1. Heat oil in  a pan.Add the fennel seeds,Bay leaf,cloves,cinnamon sticks,curry leaves and pepper corns.fry them on medium flame.Pepper corns may burst .watch out for it and stay away 🙂
  2. Add the finely chopped onions and cook it till it turns golden brown.
  3. Add the ginger- garlic paste and saute them until you get rid of raw smell .
  4. Add the finely chopped tomatoes and cook till they are well done.
  5. Add the chilli powder,turmeric powder,salt,dhania powder and cook them for a min.
  6. Add the chicken pieces and a little water to it.Mix well,cover it with lid and cook well on medium flame until the chicken is well done.Add the tamarind paste and cook for 3-5 minutes.
  7. Garnish with cilantro and serve it with rice.


My hubby surprised me with a chocolate fondue on valentine’s day.It tasted scrumptiousssssss  though he scorched it  a little bit :).I made the strawberry hearts for him.These two looked too pretty to eat….so we just left it and had the rest :).


September 25, 2006

prawns (shrimp) curry

Posted in Non Vegetarian at 10:06 pm by messycooks



  • prawns (big size) (cleaned and deveined) – 8 to 10
  • Onion -1
  • Tomatoes – 3
  • Ginger Garlic paste – 2 teaspoons
  • cinnamon stick – 1
  • cloves – 4
  • bay leaf – 1
  • Chilli powder – 1 tablespoon ( can be adjusted to taste)
  • Turmeric – 1/4 teaspoon
  • Garam masala – 1 teaspoon
  • Thick coconut milk – 1/2 cup
  • oil – 2 tablespoons
  • Salt to taste
  • Cilantro (coriander leaves ) – Little


  1. Add oil to a deep skillet.When it is hot add cinnamon stick ,cloves, bayleaf. When it pops add finely chopped onion and ginger- garlic and saute them for few minutes.
  2. Puree the tomatoes in a blender and add it to the pan.
  3. Cook the tomatoes until you get rid of the raw smell.
  4. Add the chilli powder,turmeric powder, garam masala powder, salt and mix well.Add about a cup of water and stir well.Close it with a lid.
  5. When it comes to a boil add the prawns (shrimp) and cook for not more than 5 mins.
  6. Add the coconut milk to the gravy.Cook for a miute and take it out of heat.
  7. Garnish with cilantro (coriander leaves).

Note : Dont over cook prawns as it becomes tough if overcooked.

August 14, 2006

Prawns (Shrimp) fry

Posted in Non Vegetarian at 12:57 pm by messycooks


Prawns (cleaned and deveined) – 8-10 (bigger size prawns)

Butter – 2 tablespoon

Garlic cloves (crushed) – 2


To marinade

Fresh ground black pepper – 1 teaspoon

Chilli powder (for color) – 1/4 teaspoon

Turmeric powder – a pinch

Salt to taste


1.Marinade the prawns (shrimp) with above said ingredients for 20 minutes.

2.Heat butter in a pan.Add garlic.Don’t let the garlic to burn.

3.Add the prawns to the pan and saute them for 2 mins on each side until they turn pink.

4.Garnish with cilantro.


July 23, 2006

fish fry

Posted in Non Vegetarian at 10:41 pm by messycooks


fish has been one of my favorite food items.here is a recipe for fish fry.vanjiram or tilapia or salmon is  perfect for this recipe.

Fish fillet – 5
red chilli powder – 1 table spoon (can be adjusted to suit your  taste)

turmeric powder – 1/2 teaspoon.

dhania poder – 1 table spoon

garlic cloves (crushed)- 3

cumin powder (seeragam) – 1 teaspoon

Corn Flour – 1 tablespoon

juice of half a lemon

curry leaves – for garnish

salt to taste

oil for frying.


Add all the above ingredients and form a paste adding some water.

Coat the fish fillets with the paste and marinate them for a minimum of 3 hours.

you can either deep fry or shallow fry the fish using oil.

Garnish with fried curry leaves.

Note : Corn Flour helps the paste to stick to the fish and forms a uniform coating.