Poondu Kuzhambu:

Poondu Kuzhambu:

Garlic in Spicy Hot Tamarind Sauce. Poondu Kara-Kuzhambu. Garlic Curry. Losan Ka Salan. Garlic Pulusu.


Garlic large 4 whole heads - peeled
Cricket ball size tamarind or 1 spoon of thick tamarind paste
Red onion 1 large finely chopped
Garlic 5-7 cloves peeled and grated
Tomato 1 large chopped
Jaggery or brown sugar 1 spoon
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Rice powder 1 spoon
Sesame oil 1 cup
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Fenugreek seeds 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Asafoetida 1/2 spoon
Dry red chilies 3-5
Curry leaves


1. In a pan heat oil and fry the garlic(whole cloves) for few minutes....till oil coats on them.

2. In a deep pan, heat few spoons of oil. Add garlic(grated), fry till its raw smell goes off. Further add onions, fry till they turn to golden brown color. Now add tomatoes, fry them till they loose their water content.

3. Now add salt, turmeric, chili powder, sugar and rice powder. Blend them together.

4. Later add tamarind paste and 2 cups of water. Cover and cook over medium flame.

5. Once the gravy consolidates...add fried garlic cloves to it. Allow it to boil once.

6. In a separate pan, heat oil. Add mustard, cumin, asafoetida, fenugreek, chana dal, urad dal, dry red chilies and curry leaves. Let them pop and splutter well. Run this seasoning over the gravy.

Serve this along with plain steamed rice. Run a spoon full of ghee over it.....just before serving.

Stuffed Capsicum:


Large Capsicum - 2 or 4
Potato 1 medium size - boiled and mashed
Fresh green peas - 1 fistful
Carrot 1 - finely chopped
Green chilies 3 - finely chopped
Ginger-garlic paste 1 spoon
Onion 1 large - finely chopped
Turmeric powder 1/4 spoon
Chili powder 1/2 spoon (optional)
Mint leaves 6 - finely chopped
Cilantro leaves alone - few
Cumin seeds 1/2 spoon
Butter 1or 2 cubes
Cheese - grated for garnishing.


In a pan, heat butter. Add cumin seeds and allow it to pop.

Then add green chilies and fry for few minutes. Then followed by ginger-garlic paste ...fry this real good too.

Now add onion and fry them till they go translucent. Further add salt, turmeric and chili powder to this.

Stir in carrots and peas. Cover and cook. Once the carrot and peas are done....add mashed potatoes too. Let them blend well.

When they are all come to thick stuffing consistency....add mint and cilantro leaves too. Set this aside.

Wash the capsicum and pat dry it. Chop down at the stalk end, like a cap.

Scrape away....carefully its seeds. Now stuff in the masala made above in this capsicum. Repeat the same for all capsicum.

Preheat oven over 350 degree. Spray oil or butter in a oven tray. Place this capsicum and bake for 20 minutes.

Serve steaming hot as an evening tiffin. It could be considered as full meal.

Grate cheese on the top....melt them in a microwave(set for 2 minutes or so) Enjoy!

Instant Mango Pickle:


Raw Green Sour Mango - 1 large size
Turmeric powder 1/4 spoon
Freshly ground chili powder 1 spoons
Asafoetida 1/2 spoon
Mustard seeds 1 spoons
Curry leaves few
Sesame oil few spoons.


Chop the mango along with skin to teeny meeny bits( tiny bits). Oh yeah....discard the seed! Set them aside in a display bowl.

In a pan, heat oil. Add mustard seeds....allow them to pop well.

Then add curry leaves and asafoetida. Fry them for few seconds.

Add salt, turmeric and chili powder to this. Just few seconds....remove them from stove.

Run this over the mango pieces. Mix them well. Thats it....its ready, get eating.

For variation....one can add dash of fenugreek and mustard powder too.

Its easy to fix....simple instant pickle.

Plain English Omlette:


Eggs - 3
Milk 1/4 cup
Onion 1 finely chopped
Green chilies 3 finely chopped
Coriander leaves few - finely chopped
Tomato 1 small - chopped(optional)
Dash of salt
Dash of pepper powder
Cooking oil - spray or few spoons.


Break the egg held right above the bowl. Fish out 'yellow yolk' separately.
Now beat the yellow yolk alone....real good. Add milk and beat well once again.

Add egg white tot his and beat vigorously using an electric egg beater. Maybe till it forms peaks and foam.

Now heat a non-stick griddle. Spray oil. Run this well beaten egg into thick omlette. Spread the onions, chilies, cilantro leaves and tomatoes on the top.

Cover with lid and cook for few minutes over medium heat. Do not turn this to other side. It will be quite done.....when you cover with lid!

Serve warm for breakfast. Can be served along with toasted bread too!


Pachai Milagu Thuvaiyal:

Green whole raw Pepper Thuvaiyal. Raw Green Pepper Chutney. Raw Pepper Chutney. Kacha Kali Mirch Chutney. Pacha Kurumilagu Thuvaiyal.

Raw green peppers(raw form of black pepper – looks green) Fresh and firm right from the forest……is used in this recipe.

My Dad showed me the ‘pods’ of black pepper in the forest areas around western ghats. When I tried opening them….they had this amazing cluster of raw green peppers in it. It smelt good. I brought few of those pods home. My mommy never used it in cooking….until it turned black and dry. Maybe we were used to only this form(black pepper) in cooking.

After my culinary adventures….I have no stigma in trying for newer recipes. And for my luck most of the time….it never let me down.


Raw green peppers – 1 pod(Green & Raw form of Black Pepper)
Thuvar Dal – 1 small cup
Grated Coconut – 1 small cup
Garlic – 4 cloves chopped
Tamarind paste less than a ¼ spoon
Sesame oil few spoons.

For Seasoning:

Mustard seeds ½ spoon
Cumin seeds ½ spoon
Chana dal 1 spoon
Urad dal 1 spoon
Asafoetida ¼ spoon
Curry leaves few
Oil few spoons.


In a pan, heat few spoons of oil. Stir in thuvar dal, raw peppers, grated coconut, garlic, tamarind and salt. Stir fry till fragrant.

Then wet-grind the above mixture to thick paste….maybe adding very little water to it.

In the same pan, heat little more oil. Add mustard and cumin seeds. Allow them to splutter. Then add chana, urad dal, asafetida and curry leaves. Fry them for few minutes.

Now run this seasoning over the above prepared chutney.

Serve as a side dish thuvaiyal along with plain steam cooked rice or rasam rice or sambar rice.


Fried Fish With Tamarind Sauce:(Thai Style)

Fish Fry With Tamarind Sauce. Fried Fish With Hot & Spicy Tamarind Sauce. Meen Porichadhu-Puli Thanni. Meen Porichadhu. Fried Machi Aur Imili Ki Sauce. Fried Machili-Imili Sauce. Capalu Fry-with Imili Saaru.


Whole Fresh Firm fish – 2
Oil for frying.

Tamarind Sauce:

Tamarind paste 1 spoon
Brown sugar/jaggery
Onion 1 finely chopped
Garlic 6 finely chopped
Green chilies 2 finely chopped
Red Chilies 2 finely chopped
Oil few spoons.

For Decoration:

Lettuce Leaf - 1
Lemon Wedges - 2


Frying Fish:

Wash and clean the fish. Remove its gut and scales. Well retain its fins for this recipe. If you find it hard….right go ahead and remove its fins too.

Heat oil in shallow wok. When the oil is hot enough….maintain the stove over low-medium heat. Now fry fish in it. When the fish is almost crispier to one side, turn carefully to other side and fry till crispier. Do not turn them often. As the fish will become flaky soon.

Now set this fish on your display plate.

Meanwhile when fish is getting done….prepare the sauce.

Tamarind Sauce:

Heat oil in a shallow pan. Add tamarind paste and ¼ cup of water to it. Boil it really well.

Add salt, brown sugar and continue boiling. Maybe till it turns to thick syrup like consistency.

Then remove this from stove. Add chopped chilies, onion and garlic to it.


In a display plate….place a lettuce leaf and place your fried fish on the top. Then run this sauce above it. Just run only few spoons. Serve the remaining sauce in a cup, along with it. Decorate the plate with lemon wedges.

Grilled Corn:

Indian Grilled Corn. Spicy Grilled Indian Corn. Sutta Makkacholam. Grilled Makka. Tandoor Makka. Grilled Indian Maize.


Indian Corn (Long, Strong pearled, Orange colored) – 2
Fresh Lemon juice – from 1 small fruit
Chili Powder ½ spoon
Oil few spoons.


Remove the outer skin and grill the corn over charcoal fire. Let it turn dark at few or most spots. Constantly turn to all the sides.

When it is almost done, remove it from the griller. While it is still warm enough, sprinkle salt, chili, lemon juice and oil.

Serve warm as an evening snack.
Dry Shrimps Thokku:(Country Style)

Kaindha Eral Thokku. Dry Prawns Curry. Dry Shrimps Curry. Sukka Kekda Ka Salan. Sukka Roiyalu Koora. Kaindha Iral Thokku.


Dry Prawns – ¼ kilo
Onions 4 – medium size, finely chopped
Garlic 1 – peeled and finely chopped
Tomatoes 2 – finely chopped
Curry leaves few
Turmeric powder ¼ + ¼ spoon
Chili powder 1 spoon
Mustard seeds ½ spoon
Cumin seeds ½ spoon
Chana dal 1 spoon
Urad dal 1 spoon
Sesame oil ¼ cup.


Wash thoroughly the dry shrimps in running water. Maybe for several times….to remove its excess salt content.

Now drain and strain them in a colander. Add ¼ spoon of turmeric to it and set aside.

In a deep pan, heat oil. Add mustard and cumin seeds. Let them pop and splutter well.

Then add chana and urad dal. Fry them for few seconds. Add curry leaves and fry for few more minutes.

Now add onion and fry real good. Maybe till it turns to golden color.

Then add garlic and continue frying.

When raw small of garlic leaves, add tomatoes too and fry real good.

When they all blend together and oil shows up on sides. Add salt, turmeric and chili powder. Fry real good till fragrant.

Now add the shrimps and fry over medium heat. Cover and cook for 5 minutes.

When the shrimps are almost done, remove the lid and fry over high heat.

Fry them till its fragrant and oil shows up on sides.

Remove it from the stove and serve warm.

Serve warm as a curry for plain steam cooked rice. This tastes good with rasam rice too.

It makes a perfect choice when we run out of vegetables or fresh meat. I like to take this with par-boiled rice. Simply unbeatable!

Sugar Cane Juice:

Cane Sugar Juice. Lemon-Ginger Cane Sugar Juice.

This is semi-home made drink. Generally we get ‘crushed sugar cane juice’ from road side vendors. I used to add flavor to it. I am not sure…about any ‘trade name’ for this juice here.


Fresh Sugar cane juice – 2 cups
Ginger 2” size peeled and roughly chopped
Lemon 1 small


Wet-grind ginger with limited water. Extract strong juice from it.

To this ginger juice, add lemon juice too. Mix sugar cane juice to it.

Serve chilled in a tall glass tumbler.

This is perfect choice during sunny days. Very comforting drink.
Butter Chicken: (North Indian Style)

Mild Butter Chicken Curry. Butter Chicken Gravy. Baked Chicken In Fresh Cream Sauce. Tandoor Chicken In Mild Cream Sauce. Butter Murgi. Murgi Masala Curry. Butter Kozhi. Kozhi Paladai Kuzhambu. Butter Kodi.


Butter 4-6 cubes
Bay leaves 2
Cloves 3
Cinnamon sticks 2
Cardamom pods – crushed 3
Green chilies 3-6 slitted
White pepper ½ spoon
Fenugreek seeds powder ¼ spoon
Turmeric powder ¼ spoon
Tomatoes – 500 grams – made into puree
Fresh Cream 1 cup
Cashew nuts 10 – wet-ground into paste

Tandoori Chicken Masala / Butter Chicken Masala:

Chicken – 1 small cut into 8 pieces
Yogurd 1/4 kilo
Lemon juice from 1 fruit
Onion 1 large – made into paste
Ginger paste 1 spoon
Garlic paste 1 spoon
Red Food color 1 pinch
Mango powder – 1 spoon
Fenugreek seeds powder ½ spoon
Chili powder 1 spoon
Garam masala powder ½ spoon
Black salt ¼ spoon
White pepper ½ spoon
Butter 1 or 2 cubes – melted

For Garnishing:

Coriander Leaves 1 cup – finely chopped
Fresh Cream – few spoons.


Mix all the butter chicken masala together except chicken in a large bowl.

Marinade chicken with this above butter chicken masala for 10-12 hours.

Preheat oven over 350 degrees. Cover the oven tray with Aluminum foil. Spray some cooking oil over this sheet. Now place this well marinated chicken over this.

Bake chicken for 40 minutes. When chicken is almost done….broil this chicken for 2 minutes. Then set aside.

In a large strong handi(vessel) heat butter. Then add cinnamon, cloves, cardamom and bay leaves in it.

Add green chilies and sauté it for few minutes.

Add tomato puree to this add fry real good.

When oil shows up on sides…add salt, turmeric, white pepper powder & fenugreek powder. Fry this real good.

Add baked and broiled chicken to this and fry real good. Add 1 cup of water….cover and cook over medium heat.

When chicken turns soft and tender, add fresh cream and cashew nuts paste to it. When gravy thickens, oil shows up on sides and aromatic….remove it from the stove.

Garnish with chopped coriander leaves and few spoons of fresh cream.

Serve warm with Plain Naan or Butter Naan, Pulkas, Chappathis or Pooris.
Achaar Ghosht:(North Indian Style)

Achar Gosht. Achaari Gosht. Pickling Style Goat’s Meat recipe. Lamb Pickled Curry. Mutton Pickle Curry. Mutton Oorughai Masala. Kari Oorughai Kuzhambu. Hot & Spicy Pickles Meat Gravy. Mutton Oorughai Thokku. Mutton Pachadi.


Bay leaves - 3
Green chilies 6 - slitted
Goat’s meat / Lamb’s meat – bone less ½ kilo
Yogurd ¼ kilo
Country tomatoes ¼ kilo - chopped
Lemon juice – from 1 large fruit
Ghee/Clarified butter – 1 cup

Achaari Masala Powder:

To be Toasted & Powdered:(Achaar Powder 1)

Mustard seeds 2 spoons
Fenugreek seeds 2 spoons
Coriander seeds 2 spoons
Black pepper 2 spoons
Dry red chilies 10
Cumin seeds 1 spoon
Fennel seeds 1 spoon.

Other Ingredients for (Achaar Powder 2):

Turmeric powder
Mango powder 2 spoons (Amchoor powder)
Dried Ginger powder
Dried Garlic powder.


Mix achaar powder 1 & 2 together. To this achaar masala mix lemon juice and set aside.

Now slit green chilies and stuff few spoons of above masala in it. Set these stuffed chilies aside.

Marinate meat with remaining achaar powder and yogurd. Let it marinade for at least 2-4 hours.

Heat ghee in a strong bottomed Handi(vessel). When the ghee is hot enough, add bay leaves to it.

Then followed by stuffed chilies. Let the chilies splutter well.

Now add chopped tomatoes to it. Fry this real good. Maybe till tomatoes are soft and oil shows up on sides.

Add marinated chicken to it. Fry them real good. Maybe till meat turns opaque.

Then add 4 cups of water….cover and cook. May be till meat is done soft and oil shows up on sides.

Variation: One can fry these stuffed green chilies separately in a pan and garnish it later. This looks better while serving.

Serve this gravy warm along with Naan, Pulkas, Chappathis or Pooris.