Chennai Fish Kuzhambu

Ingredients

Fish - 5 
Chopped Onion - 1
Tamarind Water- 1 Cup
Garlic Pods - 6
Cumin Seeds - 1 Teaspoon
Mustard Seeds - 1 Teaspoon
Poppy Seeds (Kus Kus) - 3/4th of a Teaspoon
Turmeric Powder - Nearly 2 Teaspoons
Chilli Powder - 1 Teaspoon
Ghee - 2 Tablespoons (Do not substitute oil for ghee)
Salt

Chennai Fish Kuzhambu

Preparation

1. In a mixing bowl, put fish, onion, and tamarind water.
2. Grind cumin seeds, garlic pods, poppy seeds, mustard seeds, chilli powder, and turmeric powder into a fine paste. Add this paste to the mixing bowl. Stir once. Transfer the content to the frying pan and add salt. Stir once.
3. Heat the frying pan. Add ghee and little water and boil well until the kuzhambu thickens.  
Once the kuzhambu thickens, the taste would be very nice.

Now, Chennai Fish Kuzhambu is ready!

Serve: Hot Rice, Dosa, and Idly.

Murungakai Poricha Kuzhambu (Drumstick)

Ingredients

Drumstick - 2 (Cut Into Pieces)
Onion - 1/2 Cup
Tomato - 1 Cup
Garlic Pods - 2
Tamarind - 1 Lemon Size
Grated Coconut - 1/2 Cup
Cumin Seeds - 1/2 Teaspoon
Mustard Seeds - 1/2 Teaspoon
Fenugreek Seeds - 1 Teaspoon
Curry Leaves - 5 To 8
Chilli Powder - 2 Teaspoons
Turmeric Powder - 1/2 Teaspoon
Coriander Powder - 3 Teaspoons
Oil - 2 Tablespoons
Salt

Murungakai Poricha Kuzhambu
Learned From Chef Damu

Preparation

1. Grind coconut and cumin seeds to a paste.
2. In a frying pan, heat oil. Add mustard seeds and when it pops out, add fenugreek seeds. When the seeds turn golden color, add curry leaves and onion. Fry until the onions turn transparent color, then add tomato.
3. Fry for 2 minutes then add drumstick pieces. Then, add tamarind water, turmeric powder, chilli powder, and coriander powder in an order. Stir well.
4. When drumstick has cooked, add tamarind water and boil well. Now, sim the fire and add coconut and cumin powder paste. Add salt and stir well.

Now, Murungakai Poricha Kuzhambu is ready!

Serve: Hot Rice, Curd Rice, Idly, and Dosa.

Methi Moong Dal

Ingredients

Chopped Fenugreek/Methi Leaves - 1 Bunch

Cooked Moong Dal - 1/2 Cup

Chopped Onion - 1

Chopped Tomatoes - 2

Minced Ginger - 1 1/2 inch

Minced Green Chillies - 3

Cumin Seeds - 1 1/2 Teaspoon

Turmeric Powder - 1/4 Teaspoon

Oil - 2 Tablespoons

Salt

Methi Moong Dal

Preparation

1. In a pan, heat oil. Add the cumin seeds. When the seeds pop out, add ginger, turmeric 

powder, and green chillies.

2. Add the chopped onions and fry until they turn translucent. Now, add the tomatoes and

saute for few minutes.

3. Add methi leaves and fry for 3 minutes. Do not overcook the leaves. Now, add the

cooked moong dal, 2 cups of water, salt and mix well. Boil well for 5 more minutes. 

Now, Methi Moong Dal is ready!

Serve: Rice and Chappathi

Plantain Fry

Ingredients
Plantain - 1
Chilli Powder - 2 Teaspoon
Turmeric Powder - 1/2 Teaspoon
Color Powder - A Pinch (Optional)
Oil - 3 Tablespoon
Salt


Step-By-Step Pictures

Boiled Plantains

Plantain marinated using turmeric powder, chilli powder and salt (Did not use color)

Grilled Plantain Fry (Without Color)

Plantain Fry (With Color)

Preparation
1. Remove the skin of plantain. Cut them in 1/4 inch thick round pieces.
2. Marinade plantain using chilli powder, turmeric powder, color powder(make a paste using 1 Teaspoon water), and salt. Sprinkle little water.
3. In a pan, heat oil. Put the plantain pieces and fry on either sides in medium flame until the plantain becomes soft. 

Now, Plantain Fry is ready!!!
Note. You can also try the same recipe with yam and potato.

Maida Dosa

Ingredients

Maida - 2 Cups

Rice Flour - 1/2 Cup

Chopped Onion - 1

Chopped Green Chillies - 3-4

Chopped Red Chillies - 2

Asafoetida - A Pinch

Curry Leaves

Salt

Oil

Maida Dosa
Learned From Kamalas Corner

Preparation

1. Mix a thin batter using maida and rice flour along with salt and water. Add the remaining ingredients to the batter.

2. In a dose pan, pour one big ladle of batter and spread it. Pour a teaspoon of oil around the corners of the dosa. Flip it over and cook the other side also. 

Now, Maida Dosa is ready!!!

Banana Blossom Curry (Vazhaipoo Kootu)

Ingredients

Banana Blossoms - 1

Moong Dal - 1 Cup

Chopped Onion - 1

Chopped Tomatoes - 2

Slitted Green Chillies - 2

Ginger Garlic Paste - 1 Teaspoon

Chilli Powder - 1 Teaspoon

Coriander Powder - 2 Teaspoons

Asafetida - A Pinch

Turmeric Powder - 1/4 Teaspoon

Mustard Seeds - 1 Teaspoon

Cumin Seeds - 1 Teaspoon

Curry Leaves - 4-5

Chopped Cilantro - 1 Tablespoon

Salt 

Oil



Banana Blossom Curry
Learned From Gita's Kitchen

Preparation

1. Chop the blossoms finely and soak them in diluted solution of buttermilk.

2. In a pressure cooker, heat oil. When the oil is hot, add the mustard seeds. When mustard seeds pop out, add cumin seeds and fry for a few seconds. 

3. Add the chopped onions and fry till the onions are transparent. Then add the chopped tomatoes, green chilies, ginger-garlic paste, curry leaves and keep frying until everything is well blended. 

4. Now add chili powder, coriander powder, turmeric powder, asafetida, washed moong dal, chopped banana blossoms, and salt along with 2 cups of water. Mix everything well and cook for up to 3 whistles. 

5. Once the pressure is released, add chopped cilantro and let it simmer for 5 more minutes before serving. 

Now, Vazhaipoo Kootu is ready!!!

Serve: With Rice, Chapathis, Idlis, or Dosas.

Cauliflower Poriyal

Ingredients

Cauliflower - 1

Chopped Onion - 1

Chopped Tomato - 1

Sambar Powder - 1 Teaspoon

Turmeric Powder - 1/2 Teaspoon

Mustard - 1/2 Teaspoon

Salt

Oil

Cauliflower Poriyal
Learned From Kamalas Corner

Preparation

1. Cut the cauliflower florets and boil in it water for 5 minutes. 

2. In a pan, heat oil. When oil is hot, add mustard. When mustard pops out, add onions and fry well.

3. Then, add tomato and fry till it is mashed well. Add sambar powder, turmeric powder, and salt. Then, add cauliflower florets and stir well. Keep stirring well until the dish becomes dry.

Now, the Cauliflower Poriyal is ready!!!

Dry fish Lady's Finger Kuzhambu (Nethilli Vendeka)

Ingredients

Lady's Finger - 1/4 Kg

Dry Fish - 1/4 Kg

Chopped Onion - 2

Tomato - 200 Gm

Chilli Powder - 2 Teaspoon

Coriander Powder - 3 Teaspoon

Ginger Garlic Paste - 2 Teaspoon

Tamarind - Lemon Size

Turmeric Powder - 1/2 Teaspoon

Mustard Seeds - 1/2 Teaspoon

Urad dal - 1/2 Teaspoon

Fenugreek Seeds - 1/2 Teaspoon

Red Chillies - 3

Green Chillies - 2

Curry Leaves

Coriander Leaves

Salt

Oil

Dry fish Lady's Finger Kuzhambu
Learned From Chef Damu

Preparation

1. Marinade dry fish for 1/2 hour using turmeric powder and salt.

2. In a pan, heat oil. When oil is hot, put mustard seeds. When mustard seeds crackle, add urad dal, fenugreek seeds, red chillies, curry leaves, and onions in an order.

3.  When onions turn transparent in color, add green chillies, and ginger garlic paste. Fry until the raw smell goes off.

4. Now add lady's finger, tomato, chilli powder, coriander powder, and water. Fry well.

5. Then, add salt, coriander leaves, and tamarind water. Boil well. Finally, add dry fish and boil for 3 minutes. Garnish using coriander leaves and curry leaves.

Now, Dry Fish Lady's Finger (Nethilli Vendeka) Kuzhambu is ready!!!

Egg Paniyaram

Ingredients

Eggs - 2

Dosa Batter - 1 Cup

Chopped Coriander Leaves - As Desired

Salt

Oil

Egg Paniyaram
Learned From Chef Jacob

Preparation

1. Beat eggs well. Add chopped coriander leaves to the eggs.

2. Add the egg mixture to the dosa batter and put salt. Mix well.

3.  In the paniyaram pan, heat oil. Oil should fill half of each slot in the paniyaram pan. Now, pour the dosa batter to each of the slots in the pan. Let it boil for 2 minutes. Turn them over.

Now, Egg Paniyaram is ready!!! 

Sidedish: Tomato Ketchup

Fish Kuzhambu

Ingredients

Chopped Onions - 1

Chopped Tomato - 1

Fish - 1/2 to 1 kg

Coconut - 1/2 

Tamarind Juice - 1-1 1/2 Cups

Turmeric Powder - 1/2 Teaspoon

Chili Powder - 2 Tablespoons

Coriander Powder - 4 Tablespoons

Fenugreek Seeds - 1 Teaspoon

Curry Leaves

Sesame Oil - 3 Tablespoons
Salt



Fish Kuzhambu



Preparation

1. Marinade fish using turmeric powder and salt. 

2. Grind 3/4th of chopped onions, tomato, and coconut to a fine paste. Add turmeric powder, chili powder, and coriander powder. Grind again. 

3. Add tamarind juice to the onion tomato paste. 

4. In a pan, heat sesame oil. Add fenugreek seeds and curry leaves. When fenugreek seeds turns golden brown, add onions and saute till the raw smell of onions go off. 

5. Then add the ground paste with some water. Boil for at least 15-20 minutes. Add little water if the curry is thick. Cook the curry till the fish is cooked. 

Now, Fish Kuzhambu is ready!!! 

Egg Kothu Parotta

My family likes Kothu Parotta so much...Though it involves a lot of pounding...., I still feel it is worth the effort.  A perfect non-stick pan would even make this preparation easier.


We do not have good Indian restaurants nearby. So, I have to look for a recipe that matches the exact taste of our Indian TamilNadu style Kothu Parotta. My search did not go vain...Thanks a lot to Em Samayal Pakkam for posting a recipe that gives the perfect taste of Kothu Parotta. This recipe is definitely a BLOCKBUSTER hit in my kitchen.


When I have parathas and eggs at home, I make Egg Kothu Parotta. 


Ingredients

Cooked Parotta - 4

Chopped Onion - 1

Tomato - 1

Eggs - 3

Ginger Garlic Paste- 1 Teaspoon

Chalna - 1 Cup

Green Chillies - 1-2

Turmeric - 1/4 Teaspoon

Curry Leaves

Pattai - 1

Cloves - 2

Egg Kothu Parotta
Learned From En Samaiyal Pakkam

Preparation

1. Heat oil in a pan. Add pattai and cloves. Now add onions and ginger garlic paste and saute till the raw smell goes off.

2. Add green chillies, turmeric, and curry leaves. Add tomatoes and fry for some time.

3. Cut parotta into pieces. Then add parotta pieces and fry for few minutes. Now add eggs, salt, and pepper. 

4. When the eggs are almost done, add chalna. Now break the entire parotta into small pieces using ladles. Garnish with coriander leaves.

Egg Kothu Parotta is ready to serve!!!


Serve: Chicken Salna

Shrimp Tomato Masala

Ingredients

Chopped Big Onions - 2
Shrimp - 1lb

Chopped Tomatoes - 3

Ginger Garlic Paste - 1-2 Teaspoon

Curry Leaves - 1 Strand

Cumin Powder - 1-2 Teaspoon

Turmeric Powder - 1/2 Teaspoon

Chili Powder - 2 Teaspoons

Coriander Powder - 3-4 Teaspoon

Slitted Green Chillies - 3

Garam Masala - 1 Teaspoon

Chopped Coriander Leaves - A Handful

Salt

Oil

Shrimp Tomato Masala

Preparation

1. Clean the shrimp by cutting off its head and tail. Devein it.

2. In a pan, heat oil. Add onions and ginger garlic paste. Saute till the raw smell goes off. 

3. Add green chillies, tomatoes, and curry leaves. Cook till the oil seperates.

4. Add turmeric powder, chili powder, coriander powder, cumin powder, garam masala, and salt. Fry for 4 mins.

5.  Add shrimp. Cook till the water evaporates. Shrimp should blend nicely with the masala. Do not cook for more than 10 mins otherwise shrimp will become rubbery.

6. Garnish the shrimp tomato masala using coriander leaves.

Now, Shrimp Tomato Masala is ready!!!

Chicken Salna

Ingredients

Chicken - 1 lb

Chili Powder - 1 Teaspoon

Turmeric Powder - 1/2 Teaspoon

Lemon Juice - A Pinch

Salt - As Required

Dry Roast & Grind

Fennel Seeds (Sombu)- 1 Teaspoon

Jeera- 1 Teaspoon

Peppercorns - 1 Teaspoon

Red chillies - 4

Pattai - 1/2"

Masala

Chop, roast and grind the following ingredients  in 2 tsp oil.

Onion- 1

Garlic - 5 Pods

Ginger - 1/2"

Tomato - 1

Coconut - 1/4 to 1/2 Cup

Chicken Salna
Learned From En Samaiyal Pakkam

Preparation

1. Marinade chicken using turmeric powder, chilli powder, lemon juice and salt for 30 minutes.

2. Heat oil in cooker and fry chicken for 2- 3 mins. Then add all the masalas under part 1 and part 2. 

3. Add salt. Mix well and pressure cook for 2 whistles. 

Finally, add corriander leaves. 

Now, Chicken Salna is ready!!!

Serve: Hot Rice, Chappathi, Idly, and Parathas.