Curry Leaves / Karuvepillai

Pallipalayam Chicken Fry

This recipe is very simple but very tasty and one of my all time favorites. Not sure if this is originated from the place Pallipalayam near Erode.

Small onions, unseeded red chilies and no extra water added is the secret of the recipe. Chicken with bones is preferred for better taste. This uses more oil, if you dont prefer use less or remove the excess after cooking.

I usually skip garlic, coconut and coriander leaves. Don’t be alarmed with the red chili count, deseeded one tastes less spicy and that is what adds the taste.

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Mushroom Stir Fry / Kalan Varuval ( Restaurant Method )

On my last visit to India I had this at a restaurant in Erode and really liked it. I have been trying to perfect this recipe for a while to get the restaurant taste, bit this is almost close.

We cook mushroom as an alternative for the days you cannot have non-veg. I used local brown wild mushrooms but any mushroom works.

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Tamilnadu Style Mutton Chops

It’s been a long time since I posted a recipe. I guess I need some motivation here, come on guys!! cheer me up..

Sunday becomes special when cooking non-veg at home that’s why you can see lots of non-veg recipes in my site :) Especially with mutton I always like to try different recipes each time. I got this recipe from one of my Muslim friends. His food used to be very famous during college days. So after I started cooking I collected a few recipes from him.

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Kongu Nadu Kozhi Fry

I’m a big time addict of home cooked food, coz you know whats going inside your body, you can add or skip what you like and add/reduce spice level based on your taste. When you are lazy but still feel like eating home made tasty chicken, here’s a treat for your taste buds, Kongunadu Kozhi Varuval.

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Mini Idli and Sambar

When I think of mini idli, the first thing that comes to mind is the tasty ghee filled mini idli with sambar from Saravana Bhavan/ Ananda bhavan. I don’t think there’s a better way to eat mini idlis other than soaked in sambar. You can make varieties based on the ingredients you have at home like masala idli, fried idli, pepper fried idili etc…

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Medhu Vadai/Ulundhu Vadai

Cook Time :20 – 30 Min | Servings : 4 Persons

Medhu vadai is a very famous savory fritter, a common breakfast item in Tamilnadu served along with idili or ven pongal as combo. It’s also often soaked in Sambar or Curd and served as Sambar/Curd vadai.

I love to have this with coconut chutney as side or soaked in curd.

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Dry Pepper Chicken Fry / Kozhi Milagu Varuval

Cook Time :20 – 30 Min | Servings : 3 Persons

Black pepper is a great medicine to treat cold. Our ancestors say it provides relief from sinusitis and nasal congestion.

Dry Pepper Chicken Fry/ Milagu Kozhi Varuval

This is a dry gravy which can be accompanied with chapathi or rice. This recipe is from my MIL. Fresh ground pepper & cloves and curry leaves gives that extra flavor to the recipe.

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