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Showing posts with label Lunch recipes. Show all posts
Showing posts with label Lunch recipes. Show all posts

Tuesday, April 26, 2016


A recipe from my kitchen for that yummy prawn curry. Tastes good with rice, aapam, roti and dosa. You can even sandwich it between 2 bread slices and toast it on tava for a delicious prawn curry sandwich.

I have used only 2 whole spices in this prawn dish unlike other non vegetarian dishes. What makes this prawn curry different is that, it does not have ginger garlic paste and garam masala, which is a usual in most non vegetarian recipes. The spicy taste comes mainly from the chili for this dish. Please adjust the spice level as per your taste. If you prefer something mild spicy, please reduce the quantity of chili powder by half. Some of you might like it very spicy, in that case, you can add another slit green chili to the dish.

The ingredients below makes it a medium spicy gravy, nevertheless you can follow the above suggestions to suit your palate. I have marinated the prawns before cooking it in the gravy, this is done to infuse flavour into the prawn. It is sufficient if you marinate the prawns for a few mins. Overnight marination is not required. Easy to cook and tastes great as an accompaniment. Serve hot on a bed of hot steaming rice.




Prawns - 750 gms
Onion - 2 finely chopped
Tomatoes - 2 finely chopped
Garlic - 5-6 cloves finely chopped
Green chili - 1 slit
Fennel seeds - 1 tsp
Cinnamon - 1/2 inch piece
Chili powder - 1 tbsp  (Kashmiri chili powder) OR 
                        2 tsp if you're using ordinary chili powder
Coriander powder - 1 tbsp
Salt as per taste
Water - 1 cup
Coriander leaves chopped for garnish


Chili powder - 1 tsp
Turmeric powder - 1 tsp
Juice of half lemon


Clean and devein prawns. Add all the ingredients for marination and marinate for 10-15 mins. In a pan, heat oil, add fennel and cinnamon. Once fragrant, add the garlic and onion, saute till they turn light golden. Add the chopped tomatoes, green chili, masala powders and cook till it gets mushy. Now add the marinated prawns, 1 cup water and cook for 15-20 mins or till done. Check for salt and spice level. Add more water if you want a gravy. Once done, garnish with fresh coriander leaves. 

Isn't this easy? Do try it and send in your feedback. 

Thursday, April 7, 2016


Curd rice completes a meal, at least for South Indians. This humble dish is a comfort food that we all love with or without any accompaniment. Thayir Sadam, as we call in Tamil is a delicacy and loved by all . We usually make curd rice with rice and sometimes with vermicille (bagala bath) and present it in different ways ~ we temper it with cumin and mustard, add fruits, veggies or consume as it is. 

Here, I've used millets to prepare the curd rice. Millets have a lot of health benefits and it's suitable for all age groups. I've already shared a millet recipe - one pot sambhar rice. Here's another simple and tasty one from my kitchen. At home, mom prepares curd rice by mashing the rice well and adds more milk than curd so it's never sour even if we have it late. It also gives it a rich and creamy taste. I've incorporated the same method here just that I've added milk while cooking the rice itself instead of adding it to cooked rice. 

This is made with Barnyard millet but you're free to choose the millet variety of your choice. If you're using rice instead of millet then cook it in a pressure cooker with water in 3:1 ratio i.e 3 cups water for 1 cup rice because we're looking for a mushy consistency. Once the rice is cooked, mash it further adding milk and temper!  


Barnyard millet - 1/2 cup
Milk - 1/2 cup
Thick curd/yoghurt - 1/4 cup
Water (to cook millet) - 1 + 1/4 cup
Salt to taste

For Temering
Oil - 1 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Urad dhal - 1 tsp
Dry Red chili - 2 
Asafoetida - 1/2 tsp 
Curry leaves - 6
Coriander - chopped finely for garnish


Wash the millet in water for about 5-6 times. This recipe uses Barnyard Millet, feel free to use any variety of your choice. Add the millet, water and required salt in a vessel or boiling pot and keep it on high until it boils. After the first roaring boil, slow down the heat, add the milk and keep mashing until all the liquid is absorbed by the millet. This will take about 7 minutes. Switch off the heat, mash the millet further with a wooden ladle. Check for salt and add the yoghurt. Give it a good mix. 

In a small pan, heat oil, add mustard, cumin, urad dhal, dry chili and once the mustard splutters and the urad dhal has become light brown add the asafoetida and curry leaves. A quick stir and add to the curd rice. Transfer it to the serving bowl and garnish with chopped coriander. 

You can add grated carrots, pomegranate or chopped ginger if you prefer. It enhances the taste. 

Thursday, March 10, 2016


The one thing that we all crave or wish to have when we have a cold is some good hot soup! At the same time who feels like preparing one with all the blending, grinding and boiling procedure when we're sick.. this recipe comes in handy and my go to recipe for such times! 

It's one pot, no grinding required, mild and soothing! You can prepare this soup with veggies of your choice. 


Serves 4

Carrot  - 2
Beans - 10
Frozen peas - 1/4 cup
Onion - 1
Tomato - 2
Garlic - 3-4 cloves
Cumin - 1/4 tsp
Clove - 2
Freshly ground pepper - 2 tsp or more as per taste
Turmeric - 1 tsp
Water - 4 cups
Oil - 1 tsp


Chop the beans into 2 inch pieces and the carrots into thick pieces. Slice the onions and cut each tomato into 4 pieces. In a pressure cooker, add oil and saute the onion and the veggies. After a minute or two add the tomatoes with salt, turmeric and pepper. Saute for 2-3 minutes and add required water. Check for salt and add more salt and pepper if you require. Close the lid, after 3 whistles switch off  the heat and let the pressure release. In a small kadai, temper cumin and clove. Open the lid and add the tempering to the soup. Mix and serve hot. 

Isn't this simple? 

Saturday, March 5, 2016


Potato is one versatile vegetable and loved by all. From soup to desserts it can be used in all! So here's another recipe with the versatile potato. Potato fingers is a good old recipe and I've already posted one of my Potato Fingers recipe but this one is a little spicy and different from that. Try it out, it's very simple to prepare. A very good evening snack recipe that can be had with rice preparations too.


Potatoes - 3 medium size
Chilli powder - 1 tsp
Corn flour - 2 tsp


Wash, peel and cut the potatoes into long strips. In a bowl add chilli powder, salt and corn flour. Mix well. Heat oil and fry immediately. Serve hot. Add corn flour if you're going to fry it immediately otherwise add when you're going to fry them. 

Thursday, February 18, 2016


Egg Roast is a typical Kerala dish and quite popular too. It's usually a thick gravy with hard boiled eggs served with Appam or Idiyappam. Unlike the typical Kerala egg roast, this egg roast recipe of mine is a dry dish prepared using spices specific to chettinadu ( a place in Southern part of India). Chettinad is known for it's spicy and aromatic cooking. This recipe though not an authentic one, tries to bring the chettinad flavours. It's pretty simple to prepare and goes well with any rice preparation or simply enjoy it as a starter.


Hard Boiled eggs - 3
Ginger garlic paste - 1 tbsp
Turmeric powder - 1/2 tsp
Chili powder - 1 tsp
Black pepper powder - 1 tsp
Roasted cumin/jeera powder - 1/2 tsp
Roasted Saunf/Sombu/Fennel seed powder - 1.5 tsp
Coriander seed/ dhania powder - 1/2 tbsp
Coriander leaves chopped for garnish


Slice the hard-boiled eggs into 2 halves. Mix all the spice powders, ginger garlic paste along with little salt, to a thick paste consistency adding little water. Spread the thick paste on the yellow part of the eggs and let it sit for 10 mins. Heat a non stick pan, add a tsp of oil and roast the eggs (masala side down) in low flame, now flip it (masala side up)and roast. Keep flipping and roasting both sides until its done. Serve it garnished with chopped coriander leaves. 

Saturday, January 30, 2016


This dish pairs wonderfully well with fried rice and noodles. Since it's not very spicy you can have it like a starter or an evening snack too. Use homemade paneer for best results or buy the best quality available, that makes all the difference. Vegans can follow the same instructions and use tofu instead of paneer.


Paneer/ Tofu - 250 gms
Onion - 1 (cut into square pieces)
Capsicum - 1 (cut into square pieces)
Spring Onion - 4 stalks (slice the white onion and finely chop the greens)
Ginger - 1 inch piece (finely chopped)
Garlic - 3 pods (finely minced)
Tomato sauce - 2 tbsp
Dark soy sauce - 1 tbsp
Green chili sauce 1/2 tbsp
Gingely oil - 2 tbsp

To coat paneer/tofu
Tomato sauce - 2 tbsp
Soy sauce - 1 tbsp
Green chili sauce - 1 tbsp
Maida - 1 tbsp
Corn flour - 2 tbsp
Chili powder - 1/2 tsp


Cut the paneer into 1 inch cubes and keep aside. In a bowl, mix together 2 tbsp of tomato sauce, 1 tbsp of soy sauce and 1 tbsp of green chili sauce. Coat the paneer cubes with this paste. Next, in another bowl mix 1 tbsp maida and 2 tbsp cornflour along with 1/2 tsp chili powder and little salt. Take the coated paneer cubes and gently toss them in this mix. Once done, take a pan, add 1 tbsp of oil and shallow fry the paneer till lightly crisp. 

 In the same pan, add oil (sesame oil/gingely oil gives a very good flavour) and saute the ginger and garlic, once they're brown add the onion, sliced spring onion whites and capsicum pieces. Fry till they're crisp and cooked. Now add the sauces, check for salt. Give it a good stir and finally add the paneer pieces and the greens. Toss and remove from flame. 

If you want a gravy, before adding the paneer, make a mix of cornflour and water. 1 tbsp of cornflour in 1 cup water, add this, let it boil and then add the paneer. 


Pumpkin is rich in Vitamin A, which aid vision. It is high in antioxidant and a good source of Vitamin C. Pumpkin poriyal is what all of us usually make at home. I came across a recipe which added channa or chick pea to it and I found that interesting. I don't remember the other ingredients of that recipe so did a basic poriyal with onion, pumpkin and finally added boiled chick pea. It was different and good.


Yellow Pumpkin - 250 gms
Onion - 1 sliced
Brown channa/ chick pea - 1/2 cup boiled 
Cumin pwd - 1tsp
Turmeric pwd - a pinch
Dry Red chili - 1
Mustard seeds - 1/2 tsp
Jeera/cumin seeds - 1/2 tsp
Sesame oil - 2 tbsp  (can use any oil) 


Wash, peel and cut the pumpkin into cubes. In a pan, heat 2 tbsp of Gingely/sesame oil and temper the mustard, cumin seeds and red chili. Add the onions and saute till light brown. Then add the pumpkin along with turmeric and cumin powders. Cook on high flame for a minute and then close the lid and cook on low heat till the pumpkin gets tender. I dint add water. Once it's done, add the boiled chick peas and saute for 2 mins till it gets coated with all the masala. Serve hot. 


I love salads and these pasta salads are my favourite for it's simplicity and taste. These salads are kept on all the buffets these days! As usual, I wanted to re-create that at home just by tasting and without finding out what actually goes in. I usually do such experiments at home, sometimes, it's a hit and at times it's a miss. Don't worry! I share only the hit ones here.

Here's my recipe for the pasta salad, try it out and I'm sure you'll love it. It's a cold salad, so chill it before you serve. Also, do add your favourite seasoning or veggies to it if you prefer.


Pasta - 100 gms (I've used Penne)
Fresh cream - 1 tbsp
Eggless Mayonnaise - 1 tbsp
Cherry Tomatoes - 5
Fresh Basil - 3 leaves
Celery - 1 tbsp finely chopped
Freshly ground black pepper - a pinch 


Boil pasta with enough water and salt. Add a drop of oil to prevent from sticking together. Make sure you don't over cook them. Once done, run under cool water. Add all the ingredients except cherry tomato and give a good mix. Finally add the cherry tomatoes and give a light mix. Chill and serve!

If you don't have cherry tomatoes, then use 1/4 tsp tomato sauce to give a tangy and sweet taste. Use not more than 1/4 tsp otherwise it'll alter the whole taste. 

Wednesday, December 16, 2015



Brown chickpea boiled - 1 cup
Basmati Rice - 1 cup
Water - 2 cups
Onion - 2 sliced
Green chili - 1 slit
Turmeric pwd - a pinch (optional)
Clove - 2
Green Cardamom - 1
Black cardamom - 1
Cinnamon - a small piece
Fennel seeds - 1/2 tsp
Cumin/ Jeera seeds - 1/2 tsp
Ginger garlic paste - 1 tbsp
Pudina leaves - about 7 leaves


Wash and soak basmati rice for 10 mins. Drain the water and keep it aside. Heat oil in a pan (you can add ghee if you wish), add fennel, cumin, green cardamom, cinnamon, clove and black cardamom and saute for 2 mins. Now add the sliced onions and salt. Saute till it gets brown and add ginger garlic paste, slit green chili. Once the raw smell goes, add the boiled and cooled chana, turmeric and saute for 5 mins. Now add the drained rice, salt, water and boil in high flame till 80% of the water is absorbed, then add pudina leaves and cover the pan with a foil and close the lid airtight. Reduce the flame to low and cook till the water is absorbed completely, this will take about 10-15 mins ( it took 7 mins for me ). Once ready have it with raitha. It goes well with my Capsicum peanut gravy

Thursday, November 26, 2015


Here's the much awaited and most requested recipe! My Hyderabadi Dum Biryani! We all love biryani for its lovely aroma and taste. The taste and flavour of a good biryani comes from the use of spice, marination and also by the method of cooking. The traditional and popular way of cooking a biryani is called - dum method. This certainly gives it the excellent aroma. 

The original recipe (Taken from Times of India) calls for mutton but I have been doing this only with chicken with a little variation. All the mentioned ingredients should be added to get the authentic flavour and taste. It tastes great with any raitha.

Chicken - 1/2 kg
Indian Basmati rice - 3 cups
Bay leaves - 2
Green cardamoms - 6
Black peppercorns - 23
Cinnamon sticks - 3
Onions (sliced) - 5
Caraway seeds/Shahi jeera - 1/2 tsp
Cloves - 9
Ginger paste - 2 tbsp
Garlic paste - 2 tbsp
Red chili powder - 1 tbsp
Yoghurt - one cup
Fresh coriander leaves (torn) - 1 cup
Fresh mint leaves (torn) - 1 cup
Black cardamoms - 2 
Saffron (kesar) mix in 1/4 cup lukewarm milk
Chopped coriander for garnish.

Spice powder

Grind 1/2 tsp caraway seeds/shahi jeera, one cinnamon stick, 15 black peppercorns, 9 cloves and 1 green cardamoms to a fine powder and set aside.


Take chicken pieces in a bowl. Add ginger paste, garlic paste, salt, and mix. Add the spice powder, red chili powder, sliced and  fried onions (crushed), yoghurt, and coriander leaves, half of the mint leaves and one tbsp oil and mix.  
Let it marinate for about two hours or longer in the refrigerator. I usually marinate it overnight. 


Heat five to six cups of water in a deep pan. Add drained rice, salt, bay leaves, 5 green cardamoms about 8 black peppercorns, one cinnamon stick and cook until 3/4th done. Drain and set aside.  


Heat sufficient oil in a kadai and deep-fry half the onion slices until golden brown. Drain and place on an absorbent paper. Heat 2 tbsp ghee in a pan, add one cinnamon stick and black cardamoms and saute till fragrant. Add the remaining sliced onion and sauté until light golden. Add marinated chicken, stir and cook on high heat for 3-4 minutes. Cover, reduce heat and cook until almost done.

Preparing the dum

Heat about a tbsp of ghee in a thick-bottomed pan. Spread half the rice in a layer and chicken over the rice. Sprinkle remaining torn mint leaves. Spread the remaining rice.  Sprinkle saffron milk. Cover and cook under dum (very low flame) until done. Garnish the biryani with fried onion.

Friday, October 23, 2015


It's raining in Chennai now so how about some hot potato fingers to have by the window sill, enjoying the rain? Here comes the recipe for homemade, all time favourite potato finger- Indian style.


Potato - 2
Chili powder - 3-4 pinches
Oil to deep fry


Cut the potato into thin strips. Heat oil and when ready add the potato fingers and fry only till the potato turns pale yellow and remove immediately. Repeat this until all the strips are fried. Cool them. Heat oil (let it be smoking hot) and add the lightly fried and cooled potato strips. Fry till they turn golden brown. When hot and just out of oil, add the salt and chili powder and toss well. Here you go! Homemade potato fingers is ready to eat! You can add seasoning of your choice. Try black pepper and salt or add some chili flakes and oregano to make it Italian!

Tuesday, August 18, 2015


This is one of my favourite dish and this yummy gravy goes well with ghee rice, biryani, Pulao , steamed rice and even roti. Usually prepared with brinjal as a side dish for biryani or ghee rice but I've used capsicum here. It's a tasty dish with roasted peanuts, sesame and has a tangy flavour. A good accompaniment for plain rice or other rice preparations. 


Capsicum - 1 big chopped into big square pieces
Onion - 3
Tomatoes - 3
Tamarind pulp - 3 tbsp
Coconut - 2 tbsp grated
Roasted peanuts - 5 tbsp
White sesame seeds - 4 tbsp
Chili pwd  - 2 tbsp
Coriander pwd - 1 tbsp
Turmeric - 1/2 tsp
Pepper corns - 5
Green chilli - 1
Gingelly oil


Heat 2 tbsp of gingely  oil and when hot sauté the capsicum in high heat stirring to avoid burning it. When the pieces start turning brown remove off the heat and keep aside. This will take 3-4 mins. 
Grind- onion, tomato, coconut, chili pwd, coriander pwd, turmeric adding little water and keep aside. Roast peanuts and sesame and grind separately without adding water. In a pan add 5-7 tbsp oil, (preferably sesame oil/ gingelly oil) when hot add pepper, ginger garlic paste, green chilli and sauté till raw smell goes then pour the onion masala paste. Add 2 cups of water. When they boil add the ground sesame and peanuts. Add salt, tamarind pulp and additional 1 cup of hot water. Close lid and cook for 25 mins in low heat, stirring when necessary.
When oil starts separating and the raw smell of the masala goes add sautéed capsicum and cook for 2 minutes. Remove from heat and serve hot with ghee rice, biryani or Pulao


Millets - these small grain plants are primarily produced in India, who cultivates over 8 million tons every year, followed by a number of larger African countries and China. Millet is gluten-free, so Celiac sufferers can turn to millet as their source of grains, instead of wheat. There are myriad health benefits of millets. Regular consumption of millets is beneficial to health.  

Millet is  rich in fibre and the breakdown of glucose is slower.  It benefits people suffering from respiratory ailment, digestive disorders and high cholesterol. They reduce the risk of type 2 diabetes because millets are rich in magnesium, which regulates secretion of glucose and insulin. 

Now, there's enough reason to include millets in our daily diet. This sambhar rice, prepared with barnyard millet and little millet is not only healthy but tasty and pretty simple to prepare. A good option for packed lunch too. Enjoy this healthy tasty one pot sambahar sadam with Yam fryPotato fryCarrot and roasted peanut raitha or Chena kilangu roast

Once you start cooking with millets, you'll never want to go back to eating rice. In this recipe, I've added 2 types of millet and 2 types of dhal along with vegetables, which makes it a healthy one pot meal. I've used barnyard millet and little millet, please feel free to use any millet with any combination or just one millet. The same applies to dhal, I prefer mixing 2 dhals in all that i cook. You may use only toor dhal or only moong dhal too.



Barnyard millet - 1/2 cup
Little millet - 1/2 cup
Toor dhal - 3 tbsp
Moong dhal - 2 tbsp
Onion - 2 sliced
Tomatoes - 2 chopped
Beans - 10 nos chopped into 2 inch pieces

Carrots - 1 chopped into 2 inch pieces
Potato - 1 cut into cubes
Peas - 1/4 cup
Tamarind pulp - 3 tbsp
Turmeric pwd - 1 tsp
Sambhar pwd - 3 tbsp
Coriander pwd - 2 tbsp
Water - 5 cups
Green chili - 2 
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Fenugreek seeds - 1/4 tsp
Asafoetida - 1 tsp
Curry leaves - 6
Salt to taste
Finely chopped coriander for garnish
Cashews fried in ghee or oil - 10 


Wash and soak rice and dhal for about 30 mins. In a cooker, add 4 tbsp of oil, when hot add mustard seeds, cumin seeds, asafoetida, fenugreek, curry leaves and green chilies. Don't slit the chilies, chop the ends and add. Then add all the curry powders, fry for a minute. Add sliced onions, tomatoes and sauté well for 3 minutes. Add the vegetables, sauté and add tamarind pulp, rice dhal mix, salt, 5 cups of water. Check for salt and spice level. Let it boil now close the cooker and reduce the flame to low. Cook for 25 mins and open once the pressure releases. Garnish with cashews and coriander. Enjoy millet sambhar sadam with appalam/ papad. 

Wednesday, August 12, 2015


A simple humble dish but a comfort food for me. Dhal Palak goes well with plain rice, ghee rice, pulao and roti. 


Toor Dhal - 1/2 cup
Palak - a small bunch
Onion - 2 finely chopped
Tomatoes - 2 finely chopped
Ginger - 1/2 tbsp shredded
Garlic - 4 pods chopped
Chilli pwd - 1/2 tbsp
Turmeric pwd - 1/2 tsp
Green chilli - 1
Kalonji/ nigella seeds - 1/2 tsp
Cumin - 1/2 tsp
Butter/oil - 3 tbsp
Coriander - chopped finely for garnish


Wash and soak dhal in water for 30 mins. Pressure cook with salt, turmeric, a drop of oil and 2 cups water for 7 whistles on high and switch off heat. Let it release on its own. Clean and wash palak. Chop finely.

In a pan heat oil, when hot add cumin, slit green chilli, garlic and ginger. Add nigella seeds, onion and sauté till they turn golden brown. Add tomatoes, chopped palak and chilli pwd. Sauté till it becomes mushy. Now add the cooked dhal, required water and bring to boil. Check for salt and switch off heat. Garnish with coriander.

Monday, July 27, 2015


Potato and broccoli fry tastes great with any rice preparation, roti or simply relish it like a healthy snack. The potatoes are crisp and the broccoli is cooked soft which makes it a nice combination. Try this and you're sure to like it.  


Potato - 3 medium (cubed)
Broccoli - 1 whole (small size)
Mustard seeds - 1/4 tsp
Cumin seeds / Jeera - 1/4 tsp
Sambhar pwd - 11/2 tbsp
Turmeric - a pinch
Salt to taste


Wash and clean the broccoli. Cut them into big florets, don't cut them into small pieces, it might get mashed while boiling. Boil the florets in a wide vessel with little salt for about 5 mins. Drain the water and let it cool.  In a non stick pan, add little oil, when hot add the mustard seeds and let it crackle then add the cumin seeds. Now add the cubed potatoes, turmeric, sambhar pwd and give a good mix. Cook till they turn little brown and then add the broccoli. Don't add water while cooking this, may be little oil if necessary. This gives a nice crisp to the potato but make sure it's cooked in non stick pan. Check for salt and turn off the heat. Serve hot. 


A quick and easy to make side for rice. I like it with hot sambhar sadam. This is a non spicy and tasty preparation, can be made without onions too. 


Carrot - 4 (grated)
Onion - 1 (finely chopped)
Peas - 1/2 cup
Green chili - 2
Mustard seeds - 1/2 tsp
Turmeric - a pinch
Salt to taste
Curry leaves - 5


In a kadai or non stick pan, add little oil and crackle the mustard seeds. Add curry leaves and green chilies. Chop only the ends of the chili, needn't slit or break into halves. Now add chopped onions, little salt, turmeric and saute for 3-4 mins. Add grated carrots and saute for 2 mins, add 1/4 cup water, close the lid and cook for about 5 mins in high. Add more water if it gets burnt, open and check in between. Once all the water has been absorbed and the carrots are cooked, add peas. I use frozen peas, in case you're adding fresh peas, boil them separately and add now. Mix well, let it cook for about 2 mins, check for salt. Serve hot.