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Showing posts with label Non vegetarian. Show all posts
Showing posts with label Non vegetarian. 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, 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, March 7, 2014


This Chicken Korma recipe is my style and goes very well with idli and dosa. I wanted to try out something different with the marinated chicken I had. Since it was idli for dinner that day I wanted something not very spicy at the same time something that would go very well with idlis. I used the marinated chicken I had to make a korma my style. The ingredients required for marination is also given below. Here's my recipe to a tasty chicken korma/ chicken in a nutty gravy/ vellai (white) korma or however you want to call it. 


Chicken - 250 gms
Onion (chopped) - 2
Tomato (chopped) - 2
Green chili (slit) - 2 [make it 3 if you prefer it spicy]
Ginger & Garlic paste - 1/2 tbsp
Turmeric pwd - a pinch
Coriander pwd - 1 tbsp
Chili pwd - 1 tsp
Garam masala - 1/2 tsp
Cardamom, Clove - 1 each
Cinnamon -  1/2 a stick
Coconut milk - 1/2 cup
Salt to taste 
Coriander leaves for garnish

To marinate 

Turmeric pwd - 1/2 tsp
Chili pwd - 1 tsp
Ginger & Garlic paste - 1 tsp
Lemon juice - 1 tbsp
Salt - 1 tsp

To grind 

Poppy seeds - 1 tsp
Cashews - 6
Add water when grinding to make it a paste. 


Marinate the chicken pieces in the above marinade mixture for 30 mins.
In a cooker pan add little oil and add cardamom, cinnamon and clove. Immediately add the chopped onion and slit green chilies. After 2 mins add the ginger garlic paste and saute for about 5 mins. Now add the chopped tomatoes, chicken and all the masalas. Give it a good mix. Add very little water and close the cooker lid. Cook for 4 whistles and switch off. When the pressure releases add the prepared cashew paste. Keep it on medium flame and let it boil. Now add coconut milk, give it a stir and finish it off with chopped coriander leaves. It's a tasty chicken kurma made in a South Indian style- a good side dish for appam(hoppers), idiyappam(string hoppers), idli and dosa. 

Tuesday, April 9, 2013


This pepper chicken is my mother’s recipe to which I have added a few changes. It tastes good with rasam, curd rice and even with chapati. 


Chicken – 500 gms boneless cut into small pieces
Onion (chopped) – 2  
Ginger and garlic (grated) – 2 tbsp each  OR  Ginger garlic paste - 1 tbsp
Green chilly (slit) – 1
Black pepper (crushed) – 1¼ tbsp
Garam masala – 1 tsp
Fennel powder – 1 tsp
Turmeric powder – ¼ tsp
Juice of half a lemon
Tomato puree – 2 tsp
Curry leaves
Coconut oil
Chopped coriander leaves for garnish


Wash the chicken pieces by adding a tsp of turmeric and little salt. Heat oil in a pan and add chopped onions and little salt and let it brown. Add grated ginger and garlic OR ginger garlic paste, slit green chili and curry leaves. Let it cook until the raw smell goes. Add crushed pepper, turmeric powder, garam masala, fennel powder and cook for about 3 mins. Add tomato puree and mix well. I have used tomato puree for this recipe but my mother adds chopped tomatoes. If you prefer tomatoes then use one small sized tomato and chop it into small cubes. Add the chicken pieces and squeeze in the lemon and add the required salt. Combine everything well. Add about half a cup of water and let it boil. Reduce the heat once it starts boiling, cover and cook the chicken for about ten minutes or  until done stirring in occasionally in between if needed and add little water if the masala sticks to the pan. Once the chicken is done, heat coconut oil in a tadka pan, add curry leaves, switch off the heat and pour this on the chicken. Serve hot.