Sunday, June 29, 2008

Crab Curry (Kurle Ambatt)

This a typical mangalorean amchigele style konkani crab curry which i learnt from my mother.


1 no. of Crab
1 cup grated Coconut
3-4 whole redchillies
1 tspn Coriander seeds
1 large size Onion finely chopped
1/2 tsp Tamarind paste
2 Tbspn Oil
Salt to taste
1 cup Water

Preparation Method:
Step 1
Cut, clean and wash Crabs and keep aside

Step 2:
Take 1/2 tbspn oil in a pan and fry for 1-2 mins whole red chillies and coriander seeds.Grind fried whole red chillies, coriander seeds, tamarind paste and coconut into fine paste

Step 3:
In a pan put oil ,when hot add and fry 3/4 th of chopped onions till golden brown,then add masala and fry for 5-6 mins.Now add Crabs, salt and remaining chopped onions.

Step 4:
Add water as per the desired consistency and let it cook for 15 mins.

Goes well with hot steaming rice.

Friday, June 27, 2008

Egg Curry


6 Eggd boiled ( cut egg into half)
1 large sized Onion chopped
1 medium sized tomato chopped
1 tbspn ginger-garlic paste
1-2 green chillies chopped
1/2 bunch of coriander leaves chopped
Hanful of mint leaves chopped
1 tspn Chilli powder
1/2 tspn turmeric powder
1 tspn Coriander-cummin powdet
1/2 tspn fenugreek leaves
1 tspn Cummin seeds
Pinch of asefotida
2 tbspn Oil
1 cup water
Salt to taste

Preparation Method:

Grind coriander leaves,mint , green chillies and half of chopped onion in a fine paste and keep aside.

Keep some chopped coriander, greenchillies and mint leaves for adding it in curry later.

In a pan add oil then add cummin seeds, when they start spluttering add onions and green chillies.Saute onions till they are slight brown.Add ginger-garlic paste and mix,then add green masala paste which was prepared earlier and kept aside and tomatoes.Fry this masala for 10-12 mins.

Add red chilli, turmeric,asefotida, salt ,coriander-cumin powder and fenugreek leaves .Mix it well and let it cook for another 10 mins Add water and when the curry starts boiling add chopped coriander and mint along with the eggs.

Let it cook for 5 more mins and your egg curry is ready!!!

Mutton Shank ( Payya ) Curry.

This is one of my favorite recipes which i have learnt from my dad who also cooks well...i hope you enjoy this curry as much as i always do.


2 Pounds Mutton or Lamb
4 Large size Onions chopped
3 Tomatoes chopped
2-3 Green chillies chopped
1 bunch of coriander/cilantro chopped
1 cup Mint leaves chopped
2 tbspn Ginger- Garlic paste
2-3 tbspn Oil
3-4 cups Water
Salt to taste

Whole Garam Masala:
2-3 Bay leaves
2 inch cinnamon stick
3-4 black peppercorns
3-4 cloves

Masala powder:
1 tspn Red chilli powder
1/2 tspn Turmeric powder
1/2 tspn Garam Masala powder
1 tspn Coriander-cummin powder
Mix these masala in 1 cup of water and keep it aside

Preparation Method:
Clean Mutton Payya or Lamb chops very well and keep aside.

In pressure cooker pour oil, once the oil is hot add whole garam masala.Add 3/4th of chopped onions and saute till brown.Add ginger-garlic paste,then add tomatoes and fry till they become soft.Add the Masala powder liquid and fry till you get nice aroma.Add coriander and mint leaves and fry.Now add paaya and mix it well in the gravy and leave it for 3-5 mins.Add remaining onions ,water and cover it with cooker lid.

You need to cook it atleast for 6-7 whistle, may take longer if meat is not tender.

Open the cooker lid and check the consistency of curry, if you want to add water let it cook on gas for 5 more mins otherwise your Mutton payya is ready to be served.

Goes well with hot rice, can drink it like soup too.

Mutton payya is considered to be very healthy.

Egg Bhurjee

One of my another quickest and easiest recipe....


4-5 Eggs well beaten
1 medium sized Onion finely chopped
1 medium sized Tomato finely chopped
1-2 Green chillies chopped
1/4th cup of chopped coriander leaves
1 tspn Red chilli powder
1/2 tspn Turmeric powder
1/2 tbspn Coriander-Cummin powder
1/2 tspn black pepper powder
1 tbspn Oil
Salt to taste

Preparation Method:

In a pan take 1 tbspn oil, add onion,green chillies and saute till onions are transparent.Then add all masala powder and fry for 2-3 mins. Add chopped tomatoes and mix well, when the tomatoes are soft add egg , chopped coriander leaves , salt and mix it again.

Once the egg bhurjee is semi-dry turn off the gas.

Serve it with bread, goes really well.

Thursday, June 26, 2008

Masaledar Bhindi (Spicy Okra) Sabji

This is one of the fastest and easiest yet yummy recipe.


1/2 pound Bhindi(Okra)
1 medium sized Onion
1 large size tomato
1 tspn Ginger Garlic paste
1 tspn Red Chilli powder
1 tspn dhani-jeera powder
1/2 tspn Turmeric powder
1/2 tspn Garam Masala
1/4 tspn Amchur powder
1 tspn Cummin seeds
2 tbspn Oil
Salt to taste
1/4 cup water

Preparation Method:

Wash Bhindi, wipe with paper towel and cut them into pieces.Chop onion and tomato.

In a pan put cooking oil once hot add Cumin seeds.When cumin seeds start crackling add onion and salt and fry till goden brown.Add Ginger-Garlic paste and all other masala powder and fry for 2-3 minutes.Add tomotoes and bhindi and mix it well with the masala.

Add water and cook on medium heat till the bhindi is cooked.

Bhindi Sabji is ready to be served with hot rice and dal.....Enjoy.

Also if you dont have amchur and garam masala powder you can substitute it with sabji masala readily available in Indian Grocery stores.

Wednesday, June 25, 2008

Raita: Side dish prepared with Curd.


1 Cup Curd beaten

1/4 cup chopped Onions, tomatoes

2 Green chillies chopped

1 tspn Chat masala

Pinch of pepper powder(optional)

Handful of chopped coriander and mint leaves

Salt to taste


Mix all the above ingredients well.
Garnish it with chopped Coriander and mint leaves.
Refrigerate the raita if you want.

Serve it along with Biryani and Pulav.

Chicken prepared in India with Chicken and Rice

This chicken biryani prepartion is what i use and my family and friends love the way it taste.Hope you like it too...Happy Cooking.

Ingredients :

2 pound Boneless Chicken
2 Cup Rice
1 cup Curd
2 Medium size onions ( Cut in to thin long strips)
1/2 tbsp lemon Juice
1 tbspn ginger-garlic paste
Salt to taste
3 tbspn Oil

Dry Masala Powder:
1 tspn Chilli, coriander and Cumin powder
1/2 tspn turmeric powder
1 tspn Chicken Biryani masala(optional)

Whole Gram Masala:
1 black Cardamom
4-5 Green cardamom
4-5 Bay leaves
1 inch piece of Cinnamon
3-4 Cloves
3-4 black peppercorns
1 tbspn ginger-garlic paste

Green masala:
7-8 Mint leaves
2 Green Chillies
1/2 bunch of Coriander Leaves

Marination for chicken:

Grind green chillies, mint , coriander leaves to a fine paste.

Cut, clean and wash chicken, apply the above green masala paste along with ginger garlic paste.Add red chilli, turmeric, coriander-cumin and chicken biryani masala powder.Add curd and lemon juice with 1 tspn oil.Mix it well with chicken and marinade for atleast 2 hrs.

Remove it from refrigerator 1/2 hour before preparing the curry.

Preparation Method of rice:

2 Cup Rice (soaked in luke warm water for 45 mins before preparing ,drain out the water after 45 mins and let the rice dry).

In a pan boil atleast 4 cups of water adding 1 tspn oil, green cardamons, 1-2 cloves,bayleaf and pinch of salt.When the water is boiled add the previously soaked rice.

Keep checking regularly and drain water and when the rice is 95% done drain water and spread it out in a tray.

Preparation method for Curry:

In a pan fry Onions till they turn golden brown,keep aside half of fried onions for garnishing.

In another pan add remaining oil, add other half of fried onions, reamining whole garam masala and fry for 2-3 mins.Then add the marinated chicken and mix well.Add 1 cup of water,cover and let it cook for 5-10 mins.Remove the lid and now let it cook for 5-10 mins.Make sure the chicken is cooked and the gravy is not too watery.

Now take cooker /pan with a tight lid and start to do layering by spreading out rice and then chicken,again rice and chicken on top.Add the fried onions kept aside previously.

Keep it on gas for 5-6 mins (dont use whistle if using cooker).

Chicken Biryani is then ready to be served.

Goes well with Raita.(Recipe of raita is posted above).

Tuesday, June 24, 2008

Panna- Refreshing summer drink

Panna a beverage of (Kacche Aam ) raw mango prepared in North especially in summer .


1 raw mango
1/2 tspn Kala namak or Black salt
1/2 tspn Black Pepper powder
7-8 Mint Leaves
Sugar to taste
Water 3 cups

Preparation Method:

In a pan place mango and water and cover it to boil for 15 mins or until you can eaily cut the mango through knife.

Remove the Mango from water and let it cool off . Peel the mango and scrap out the pulp in a bowl.

Add all the ingredients to the mango pulp except mint and grind it.

Add the mint leaves to the mango juice and grind it again.

Transfer the Juice in a jar and chill it in refrigerator.

Serve chilled drink.

Rabdi- North Indian Dessert.

Rabdi is prepared in Northern India as Dessert.
I feel it is a ideal dessert for any occasion.You can use rabdi preparation for making Ras malai and Shahi tukra too. I will be posting very soon how to make rasmalai and shahi tukra.


750 ml Whole Milk
1 Can of condensed Milk
1/2 Cup sugar
3-4 Strands of Saffron
4-5 Pistachios cut into thin slices
4-5 Almonds cut into thin slices
1/2 tspn Cardamom Powder

Preparation Method:

Pour whole milk , condensed milk and sugar in a heavy bottom.
Keep stirring frequently on medium heat(make sure it does not stick at the bottom of pan).
Add Saffron strands , cardamon powder and stir well .
The milk should thicken or reduce to half before you turn gas off.
Add pistachio and almonds.
Chill rabdi in refrigerator for 2-3 hrs before serving.

Clams Curry

This is a Manglorean Style Clam Curry ....


1 pound Clams
3-4 Red chillies
7-8 Garlic pods
1 medium size Onion
1/2 tsp tamarind paste
1 tsp Coriander seeds
1 Cup coconut
2 tbsp oil
Salt to taste
Prepartion Method:

Step 1:
Boil clams in hot water,once they open up you can discard one part of the shell.

Don't throw the stock as it can be used while preparing curry.

Step 2:Make Paste
Grind dry red chilli, coriander seeds, tamarind paste, coconut

Step 3:
In a pan put oil ,when hot add garlic when they turn golden brown add clams and then add chopped onion, above masala and little salt.

Step 4:Add 1 cup of clam stock and boil the curry till you get desired consistency.

Goes well with hot rice.

Clams Green Curry....(Khubbe Sukhae)

This is an amazing dish prepared in North Karnataka with Clams in Green paste.....

1 pound Clams
1 Onion Medium size chopped
1 bunch Corianderleaves chopped
3-4 Green chillies chopped
3-4 Garlic pods chopped
1 inch ginger finely chopped
Salt to taste
1 tbsp mustard seed
2 tbsp Oil
2 tbsp Coconut to garnish

Preparation Method:
Step 1:
Boil clams in hot water,once they open up you can discard one part of the shell.

Don't throw the stock as it can be used while preparing curry.

Step 2:
Make a paste of green masala: garlic, ginger, greeen chillies,coriander

Step 3:
In a frying pan hot oil and add mustard seeds, once they crackle then add chopped onions and fry them till they become transparent,then add the above green paste.
Add clams and little salt(as clams are salty) and mix it well.

Step 4:
Add 1/4 th cup of clam stock and let it simmer for 5-10 mins.

Step 5:
Garnish it with coconut and chopped green coriander.

Goes well as side dish with hot rice and curry or with Chappati(Bread).

Puri Bhaji...Potato Sabji Variation

Potato Sabji Variation :

2 Potatoes boiled and Mashed
1 Onion cut into thin slices
1 tspn Ginger paste
2-3 Green chillies
1 tspn. Red Chilli powder
1/2 Tspn turmeric powder
Pinch of asefotida
1 tbspn Oil
Salt to taste
1/2 cup water

For Tempering:
1 tspn Mustard Seeds
1/2 tspn Urad Dal

Preparation Method:
In a pan add oil, once the oils is hot add mustard seeds and urad dal.Then add onions and fry till they turn golden brown.Add green chillies ,ginger paste, red chilli pwdr, turmeric powder, asefotida and salt ,then add mashed potatoes and mix it well and fry for 2-3 mins.Add water and cook for another 2-3 mins.

Serve it with Puri's.

Friday, June 20, 2008

Batata Song (Potato Onion Sabji)


3 number Onions
2 number Potato
1 tsp Chilli powder
2 tsp Coriander-Cumin Powder
1 cup Oil
1 tbsp Tamarind Paste
Salt to taste

Cooking Method :

2 potato(90% boiled and cut into desired size)

2 mediun size onion cut in thin long slices and fried till they become transparent..Keep them aside. Now in a pan take 2 tbspn oil and fry the 1  finely chopped onion till they turn brown.Now add red chilli powder,coriander-cumin powder and tamarind pulp and salt and fry for 2-3 mins.

Add potatoes and fry for 5-6 mins then add the earlier fried onions( the long thin slices kept aside). Fry and Cover it for 5-10 mins.....its ready to eat.

Goes well with hot rice and dal as side dish or with Chappati(Bread).

Chicken Sukha- dish prepared with chicken cooked in lot of spices.


2 lbs Chicken
1 number Cocounut-Shredded
4 number Black Pepper
1 piece Cinnamon
4 piece Cloves
1 cup Coriander leaves
1 tsp Coriander seeds
1 tsp Cumin seeds
1 tsp Fennel seeds
1 tsp Fenugreek seeds
5-6 piece Garlic
1/2 tsp Khus Khus
3 number Onions
5 number Red chillies
Salt to taste
Small pinch of Asefoetida

Cooking Method:

Step 1: Take a pan and roast coconut until it turns light brown....keep it aside

Step 2: In another pan take 1 tbsp oil and fry all other ingredients except onions.

Step 3: Grind coconut and these fried ingredients with water.

Step 4: Now take a pan and add oil,onions and a pinch of asefoetida(saute onions till they are slightly brown),then add chicken pieces and cover it with lid and let the chicken cook in steam.Once the chicken is half done add the masala...cook it till chicken is soft and ready.

Step 5: Sprinkle coriander leaves and serve.

Goes well with hot rice or Chappati(Bread).


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I am not a certified nutritionist.All recipes are tried by me at home.

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