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Showing posts with label Side dish for rice. Show all posts
Showing posts with label Side dish for rice. 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. 

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. 

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

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. 

Wednesday, April 15, 2015


A very spicy gravy that goes well with roti, dosa, idli and even hot ghee rice. The aroma of ground masala gives this dish a true chettinad touch. Do try this dish and I'm sure you'll love it.


Mushroom - 200 gms
Onion - 1
Dry Red chili - 6
Green Chili - 1
Pepper - 1 tsp
Coriander seeds - 1 tbsp
Cumin seeds - 1 tsp
Garlic pods - 6
Ginger - a small piece
Fennel seeds - 1 tsp
Curry leaves - 4
Coconut milk - 1/4 cup


Grind all the ingredients except mushroom, coconut milk and salt. Add little water and grind to make a paste. Clean and chop mushrooms. Heat oil in a kadai and add the ground paste. Cook in low heat till the raw smell goes, this should take about 5 mins. Now add the mushroom and salt. Give it a good mix ,add 1 cup water and cook in low flame for 15-20 mins stirring every 5 mins. Once the mushroom is cooked, add 1/4 cup coconut milk. Stir well and switch of the heat. Hot and spicy mushroom gravy is ready to serve. 


This is something different and easy to try with snake gourd. Apart from the boring and usual podalanka poriyal, podalanka or snake gourd can be used to make something interesting like this. Its similar to the bajjis we eat, so it can be prepared as an evening snack, served as a starter or even with a rice preparation. 


Snake gourd - 2 (small size)
Gram flour - 1 cup
Rice flour - 1/2 cup
Chili pwd - 1 tsp (add more if you require)


Wash and wipe the snake gourd dry. Scrape the skin lightly and cut them into rings. Remove the pith from the rings and keep the chopped rings aside. Prepare a batter with gram flour, rice flour, chili pwd and salt with water. It should resemble dosa batter. Check for salt and chili pwd and add more if required. Now add chopped snake gourd into the batter. Heat oil in a kadai and fry them. Snake gourd rings are ready!! 

Tuesday, March 17, 2015


Egg scramble is not a new preparation to most of us but each of us do it in a different way. At home, I prepare it differently when it accompanies rice, a little different from this method for chappati and with a little twist and flavour for bread. This preparation tastes good with rice. Will soon be updating the other methods.


Eggs - 2
Onion 2 - finely chopped
Green chili - 1 cut into 2 halves 
Turmeric pwd - a pinch
Ginger garlic paste - 1 tsp
Coriander leaves - chopped for garnish
Oil - 2 tbsp


Heat a pan with 2 tbsp of oil , once hot add the onion and green chilly. Sauté for 2-3 mins and add the ginger garlic paste. Once the raw flavour of the paste goes and the onions have turned light brown, break the two eggs, add salt, turmeric and scramble on high flame for 2 mins and for 4-5 mins on medium flame. Garnish with coriander leaves and serve hot.

Monday, March 9, 2015


Vendhaya keerai/ Fenugreek leaves added to baby potatoes makes it a tasty and healthy combo. Its quite easy to prepare too. This dish can be had with rice and chapatti.


Baby potao - 1 pack

Vendhaya keerai/ methi/ fenugreek leaves - 2 small bundles

Onion - 2 large, finely chopped

Sambar pwd - 2 - 3 tbsp

Turmeric pwd - a pinch

Mustard seeds - 1/2 tsp 




Wash and boil the potatoes. Add enough salt while boiling. Remove the peel and set aside. 
In a hot pan add oil, mustard seeds, onion and cook till the onions turn light brown. Add the chopped leaves, boiled potatoes, turmeric pwd, salt, sambar pwd or you can even use chili pwd if you prefer. Mix well and check for salt and spice. Cook for 10-15 mins. Serve hot.

Monday, December 29, 2014


Beans usili is a traditional dish prepared in South India more particularly by the brahmins. It's a lovely combination of lentil prepared in a particular way and mixed with beans. Its packed with nutrients and can be made with very little oil. Beans usili can be a good side dish for sambhar rice or mix it with hot rice with little ghee. It's delicious!

Usili is usually prepared using beans, cluster beans or banana flower. At home we use either cluster beans or beans.


Beans - 30 nos
Toor dhal - 3/4 cup
Dry Red chili - 5 
Asafoetida - 1 tsp
Cumin seeds - 1/2 tsp
Turmeric - 1/2 tsp
Split Urad dhal - 1/2 tsp
Curry leaves


Wash and soak the toor dhal for an hour. Meanwhile, wash and cut the beans into small pieces. Cook beans with water and salt till done and keep aside. 
Drain the dhal of water and grind it to a coarse paste with cumin seeds, asafoetida, dry red chilies and salt. 
Heat oil in a kadai and add split urad dhal and curry leaves then add the ground paste with little turmeric and fry on low heat for about 11- 15 mins. You can also steam the ground paste in an idli maker. 
When it reaches a crumbly texture, add the beans and stir well. Check for salt. 
Cook for another 5-10 mins and beans usili is ready. 

Friday, September 5, 2014


I've already posted a recipe with yam/chena kilangu and this is just another variation.


Chena kilangu/ Yam - 250 gms
Sambhar pwd - 2 tbsp
Turmeric pwd - a pinch
Salt to taste
Oil - 2


Cut the yam into small cubes.
Boil them in water with required salt and turmeric till its cooked about 70% (it should not get too soft or mashed)
Drain the water and cool the yam cubes (it should dry completely) 
In a pan add oil, yam cubes, sambhar pwd (you can use plain chili pwd too, in that case reduce the quantity to 1 tbsp) and salt.
Toss it and cook till crisp.
This dish goes well with sambhar sadham/rice, curd rice or as an evening snack all by itself.

Yam should not be cooked completely while boiling.
A few curry leaves can be added while frying to enhance the flavour.

Wednesday, May 7, 2014


Though I've tried a variety of raitha recipes, something with peanuts was little unusual and that intrigued me. I ended up preparing it the very next day for bisi bela bath and trust me it was simply superb and heavenly for this summer heat. It tastes too good that it could be eaten without any roti or rice preparation. 
A little information about peanuts wouldn't hurt. Despite their name, peanuts are not actually nuts, they are legumes. Peanuts contain mono unsaturated and polyunsaturated fats that keep the heart healthyPeanuts are an extremely high source of plant protein. Peanuts contain high concentrations of the antioxidant polyphenols, primarily a compound called p-coumaric acid and oleic acid, that not only protect the heart but inhibit the growth of free radicals, keeping infection at bay.  Peanuts provide our body with essential vitamins, that also help in regulating metabolism, converting fat and carbohydrates into energy, and facilitating bone and tissue formation. A good source of folate, peanuts reduce the incidence of birth defects, and anemia related conditions. The number of peanuts health benefits match the number of ways it can be consumed.
Here's the recipe to yummy and healthy peanut and carrot raitha. 


Carrot (grated) - 1
Peanuts - a handful
Curd/ Yoghurt - 2 cups
Mustard - 1/2 tsp
Cumin seeds/ Jeera- 1/2 tsp
Curry leaves- 4-5
Oil - 1 tsp


Mix the grated carrots, curd and keep it aside. In a pan, add the peanuts and toss for about 3-4 mins in medium heat without oil. In case you're using roasted peanuts then this step can be skipped. Add the roasted peanuts and required salt to the curd mixture and give it a good mix. In a small pan heat oil and add mustard and cumin. Once they crackle add the curry leaves, switch off the heat. Pour this over the curd mixture. Roasted peanut carrot raitha is ready to be served. Tastes good when chilled.