Lot of us love potato cooked in different forms. But potato as such is loaded with carbs, while you enjoy aloo try adding fenugreek and get some nutrition. This one goes well with Chapathi/ Roti.

You can subtitue fenugreek with any spinach varities you like.

No more promising guys, I couldn’t keep up with that. I am little busy with work, traveling and other stuffs, when I get free time I am just lazy to update. I will update recipes when ever I can. Thanks for all the support which is a super booster for me to keep going even though I am unable to sometimes.


This is a simple tomato and onion kara chutney, yes I know I get reminded of breakfast items at hotels back in India. I bet it tastes much similar to that one. I love this with rice idili, dosa, rava dosa and ven pongal.. this is a spicy finger licking chutney.

Color and taste of the chutney varies if you use different tomatoes or lesser red chilies. This is a recipe you can can add or reduce any ingredients to make a various varieties and still tastes good.

• Add garlic while sauteing red chili if you like garlic taste.
• Same way ginger can also be added while sauteing red chili.
• Add or reduce ingredients according to your taste.
• Adding sesame oil while tempering gives a nice smell and taste.
• If you can tolerate onion smell, this can be ground in raw without sauteing them.

(*) Enjoy this with rice Idili, dosa, Paniaram, Rava dosa and Ven pongal.

Chettinadu recipes are one of our favorites. Chettinadu recipes have a nice blend of spices which makes it unique and adds the taste and flavor to the dish.
Mutton takes longer time to cook without pressure cooker. With the pressure cooker 3-5 whistles cooks mutton well done.  If the pressure cooker is not used, it has to be cooked for at least an hour.

We get mutton from Halal Market which is much closer to the taste which we get in India.  Those who dont get Mutton, Lamb can also be cooked in the same way.
I’ve modified my recipe based on various sources from blog-o-sphere to suit my tastes.

(*) Can be accompanied with steamed white rice, variety rice, chapathi and roti.

Well, here’s a quick egg masala. Egg is rich in protein and other vitamins and a daily dose is healthy. Here in the US, eggs taste a little different, probably because of what the hens are fed. For a similar taste to India try buying vegetarian fed hen eggs or organic.

Here’s an easy option when you are in no mood to cook and for those who love eggs I bet this is a special treat. Preparing masala takes just 10 min and the eggs can be boiled in parallel. Do not cook the eggs for more than 20 min. Overcooking will provide very little/no protein benefit from the eggs.

(*) Can be accompanied with steamed white rice, chapathi and poori.

Thank you friends for the constant queries and support. We have moved from Arkansas to Austin, Texas. We are really liking Austin, it feels a lot like India.
It took a little while to get back on track from the busy moving, exploring/enjoying the new place etc and the lazy mood that follows after the exhaustion.
I have lots of recipes to post in my draft. I can’t wait to post them soon. I can say hopefully that I’m back from the long pause/vacation/break or whatever.

Here’s today’s recipe, Kerala Fish Curry. The reason why I like fish is it’s very rich in protein, no cholesterol and wont feel heavy.
When there’s an option for fish and chicken I would always prefer fish. I am trying out different varieties of Fish dishes to not get bored of my favorite ones.

Kerala fish curry is cooked with coconut oil and coconut milk. These two gives an awesome taste, makes it milder and a wonderful treat with white Rice. Any fish of ur choice can be used. I got this recipe from here.

• I usually like the fish cooked in the sauce, but it will be broken into pieces. If you want the fish to be whole add it when adding the coconut milk.

(*) Serve with White rice and fish fry.

When I went to meet my friend in Chicago, we had been to Penang Restaurant for dinner. I never have been to any Malaysian restaurant before but N does many times, since his parents lived in Malaysia for quite a long time.
They all suggested me Roti Canai with the Chicken curry. I very much fell in love with those after having them. Hence I added it to my priority recipes list to prepare at home. The roti canai tasted much like our Ceylon parota but very thin and the chicken curry is different from what we cook. It’s not too much loaded with spicy aroma though it had all the spices we use. I noticed they add coconut milk instead of ground coconut and also the curry gets rich yellow color coz of lot of turmeric.

I read that home made curry masala gives the authentic taste to the Kari Ayam. In search for the recipes I found a tasty chicken curry from here, since I didn’t have Malaysian Chicken Curry powder, I planned to make it at home and got the recipe from here.

It was worth the effort, we loved this chicken curry. The addition of coconut milk makes it milder and with the fresh ground curry masala, it tasted heavenly with Parotas. Enjoy this Malaysian Chicken curry as much as we did !!

• Fry masala in the oil until the raw smell leaves to get the tasty chicken curry.

(*) Serve with Roti Canai, Chapathi, Parotta or White Rice.

Happy Tamil New year Friends !!
I was thinking to do something sweet on the Tamil New year day but wasn’t sure what to do. Suddenly got reminded of the rock sugar which I recently brought from Indian groceries and got this recipe from my MIL. She was telling me that this would taste like halwa as we add more milk and ghee. Trust me, they tasted really like halwa !!! I added more milk than water, also the ghee improved it’s taste.

I don’t remember a special occasion on when this is prepared at our houses, but these days Kalkandu pongal is served in marriages at my palce for dinner.


Some people don’t add milk and prepare just with water, it depends on how you like and milk can be skipped. Of course cooking rice in milk enhances the taste. Some add orange food color or saffron to enhance the look, but I made it plain with no extras. Whatsoever, we really enjoyed this on this new year occasion !!

• Instead of pressure cooked rice, rice can be cooked in a vessel and the rock sugar can be added at the end nd mixed well with the other ingredients.
• Saffron can also be added to get a slight golden color.
• Pinch of orange food color can be added to get nice color.

(*) Recipe from my Mother-in-law.

[Show as slideshow]

1234...121314►

I started liking muffins after coming to America. They serve a lot of varieties for breakfast. I love muffins for it’s soft cake like inside texture and the crispy dome. So here’s my attempt at a Strawberry Muffin with fresh strawberries.
I thought the strawberry would be cooked nicely and that won’t be moist inside the muffins, but I was wrong. When it’s cooked I could see the moistened area around every strawberry chunk, not sure if this is how it would be or I am doing it wrong, someone please answer me, if we use fresh fruits for baking is there any special steps that needs to be done?

• Beat until the dry ingredients and wet ingredients combine to get the soft muffin else muffin would become rough.

(*) This can be refrigerated in a airtight container for about a week. If refrigerated, heat for 10-15 sec in microwave before serving.

[Show as slideshow]

123►

But note a point, they are crispy and taste very good when eaten as soon as they are out of griddle. So normally, when ever I prepare this, there will a plate ready with chutnies to be eaten instantaneously.
I really liked it when I ate it at Adayar Anandha bhavan, since then I never stopped trying it at home. Am sure everyone would love this recipe !!

• The mix can be increased by the quantity and made in advance. But use them before a month from the mixing date, else it spoils the freshness of the dosa
• Add some potato masala in the middle of the dosa after it’s done to make it as Masala Rava dosai..
• Add some finely chopped onions on the top side while cooking dosa to prepare it as Onion Rawa dosa.

(*) Recipe from my Mother-in-law. Serve with Coconut/ Tomato Chutnies or Hotel Sambar.

[Show as slideshow]

123456►

With that let’s get into today’s recipe, you can call it an anniversary special! This is a recipe from Martha Stewart’s book. I hope you’ll enjoy this !!!

(*) Can be saved in a air tight container for up to 1 week.