Achaari Anda Curry:

Eggs in Spicy Hot Pickle Curry. Eggs in Pickle Gravy. Muttai Oorughai Kuzhambu. Muttain Oorughai Curry. Kodi Gudilu - Oorugai Pulusu. Muttai Oorugai Masala. Pickling Style Egg Curry.


Hard Boiled Eggs 4-5
Bay leaves - 3
Green chilies 3 - slitted
Yogurts 1 cup
Country tomatoes 1-2 - chopped
Lemon/Lime juice – from 1 large fruit
Sesame oil – 1/4 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.

Make a fine slit gently over the eggs...using a short knife. Better one can make small holes using a fork. Then leaves these eggs in remaining achaar powder + yogurd. Let it get marinatede for at least 20 minutes.

Heat oil in a strong bottomed Handi(preferably iron vessel). When the oil 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 eggs to it along with yogurts. Cover and cook them. Maybe till the gravy thickens and eggs get little color.

When the gravy is done and oil shows up on sides. Remove immediately from stove top and transfer the contents to display bowl.

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.


Schezwan Fried Rice

Chicken Fried Rice:

Veg n Chicken Fried Rice. Indo-Chinese Fried Rice.


Long grain Rice - 1 cup
Eggs 4
Carrot 100 grams (chopped finely)
Beans 100 grams (chopped finely)
Green chilies 2 (optional)- chopped finely
Scallion or white part of spring onion 50 grams
Chicken 100 grams (skinlees, boneless & diced)
Spring onion - green part 100 grams
Agina motto 1/4 spoon
Soy sauce few spoons
White pepper 1-2 spoons
Corn starch 2 spoons
Oil 1 cup.


Cook rice along with salt and few spoons of oil. Then spread this rice over wide tray....inorder to get well seperated stiff rice.

In a seperate bowl, marinate chicken with 1 spoon of white pepper + 1 spoon of soy sauce + salt + pinch of agino motto + corn starch. Let this set-up sit for minimum 20 minutes.

Ina large, heavy bottomed wide skillet....heat oil.

Now break in eggs and scramble them. Add limited salt to taste. Sprinkle white pepper too. Then set this aside.(no-1)

In the same skillet(maybe after wasing)heat again few spoons of oil. Now add chilies, carrots and beans. Fry them real quick over high heat. Sprinkle salt, white pepper and a pinch of agino motto. Just 2 minutes will do. Then set this aside too.(no-2)

Heat few spoons of oil in the wok. Add marinated chicken pieces....stir-fry over high heat. When the chicken is done...set this aside.(no-3)

Chop roughly both white and green part of the spring onion(or green onion) and set aside. (no-4)

When the rice is cold and stiff enough. Heat a wide wok. Add few spoons of oil. Now fry cold rice over high heat. Maybe till it coats oil all over and smoky.

Add soy sauce and continue frying over high heat. Now stir-in no-1,2,3 and 4. Fry real good!

Serve steaming hot as a main dish for lunch or dinenr. Tomato sauce and hot sauce can be served along with this.

Pine Apple Sorbet:

Sorbet is something served between 5 or 7 course meals....to clean up the palate. Its nothing but frozen drink....but served in short glass!

I chose pineapple for several reasons! The Bromelain, a digestive enzyme present in it...has shown to alleviate symptoms of mucos membrane inflamation! It makes bronchial secretions more fluid and helps to decrease the amount of secretions. So naturally this sorbet improves nasal inflamation and breathing difficulties! Besides they also promote fibrin breakdown. Bromelain enzyme helps to prevent the formation of the hard, lumpy skin that forms around the varicose veins!


Fresh or canned pine-apple 1 cup(chunks)
Clear water 1 cup
Sugar as per taste
Mint leaves for decoration.


Blend sugar and pineapple to thick smoothy using very limited water.

Then transfer them to a closed container. Freese this box or container for 4-6 hours.

Whent he juice is completely frozen. Remove it carefully and give a quick blend again. Just to break the frozen juice to crunchy one.

Serve in a short glass. Maybe garnish with mint leaves.

French Toast / Egg Bread / Sweet Bread

French Toast:

Simple Fresh Toast. Sweet Bread B'fast. Breakfast Bread.


Brown/white bread 4 slices
Sugar 3 spoons
Eggs 2
Milk 1/4 cup
Ghee or Butter few spoons.


In a large bowl, bring sugar and milk together. Mix them thoroughly till the sugar dissolves.

Then add egg yellow to this and whisk to peaks. Then followed by egg white and bring it to peak too.

Now heat a griddle. Smear a spoonful of ghee.

Dip the bread in egg-milk until it coats all over at the same time not too soaked.

Place it over heated griddle and toast both the side till golden. One can run few spoons of ghee at the sides.

Serve warm as a breakfast dish.


Peas Masala:

Pachai Pattaani Masala Kuzhambu. Muttar Masala. Green Peas Masala. Fresh Peas Gravy. Fresh Peas Spicy Curry.


Fresh Peas 1 cup
Onion 1 - made into paste
Ginger 2" size - peeled and made into paste
Garlic 6 cloves - peeled and made into paste
Ripe Tomatoes 3 - made into puree
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Garam masala powder 1 spoon
Bay leaf 1
Butter/ghee/oil - 1/4 cup.


In a deep, heavy bottomed, wide pan....heat oil.

Add bay leaf and followed by onion paste. Fry this real good.

Then add ginger-garlic paste and fry till the raw smell leaves.

Followed by tomato puree. Further add salt, turmeric, chili and garam masala powder.

Stir-in fresh peas and continue frying. Add 2 cups of water, cover and cook over medium heat.

When the peas are done and gravy thickens....remove it from the stove. Maybe make sure that oil shows up on sides.

Serve warm for parathas, naan, chappathis or pulka rotis.

Beet-Root Pickle:

Beet-Root Oorughai. Beet-Root Instant Pickle. Dry Instant Beet-Root Pickle.


Beet-Root 1 firm and medium size
Lemon 2 fruit.

To be Toasted and Powdered:

Mustard seeds 1/2 spoon
Fenugreek seeds 1/2 spoon
Cumin seeds 1/2 spoon
Dry red chili 5
Asafoetida 1/4 spoon.

For Tempering:

Mustard seeds 1/2 spoon
Oil few spoons.


Wash and clean beet root. Peel its skin off. Grate the root and set aside.

In a heavy bottomed skillet, heat oil. Add mustard seeds and allow them to pop and splutter well.

Then add grated beet-root to this and fry real good. Cover and cook. Let the beet-root get done with its own water content.

When it is almost done...add lemon juice and powdered spices. Cook over emdium heat without lid. Maybe till the moisture leaves and oil shows-up on sides.

Serve warm or at room temperature as a pickle for South Indian Meals.

Well...this is my own innovative dish. As I hate pickle with lots of salt and oil....I generally fix them fresh. As most of the fibre and vitamins don't just give away!

Chili Chicken:

Chili Chicken. Fried Chicken.


Chicken 200 grams - boneless, skinless & diced.
Agina motto 1/4 spoon
Lemon juice few spoons
Hot sauce 1 spoon
Tomato sauce 1 spoon
Soy sauce 1 spoon
Corn flour 1 spoon
White pepper 1/2 spoon
Red food color 1 pinch(optional)
Oil for deep frying.

For Garnishing:

Green chilies 6 finely chopped
Garlic 10 cloves - finely chopped
Curry leaves 1 cup
Oil 1/4 cup.


Wash and clean chicken. Generally I prefer bite size pieces for this recipe!

Mix all the ingredients togather except oil. Let this marination sit for 2 hours.

Heat oil in a deep frying pan. Let the oil come to smoky hot. Now maintaint he stove over medium heat.

Fry few chicken pieces. Let it turn to nice deep red color and crispy enough. Fry only few at a time. Do not crowd the oil. Always maintain the stove over medium heat. Between each batch....heat oil to maintain its temeprature.

After frying leave the chicken pieces over kitchen tissues for some time.

Now in a seperate shallow pan, heat oil. Fry garlic till fragrant. Set this aside. Fry green chilies till they crack. Also fry curry leaves till crisp in the same oil.

Now arrange the fried chicken in a bowl or plate. Then garnish them with fried garlic, chilies and curry leaves.

Serve warm as an appetizer or side dish.

Baked and Broiled Chicken Wings:

Crispy Chicken Wings. Broiled Chicken Wings.


Chicken wings 4
Lemon juice few spoons
Dry parsely 1/4 spoon
Dry mint leaves 1/4 spoon
Turmeric 1/4 spoon
Chili powder 1/4 spoon
Black pepper powder 1/4 spoon
Olive oil 1 spoon.


Wash and clean chicken wings. Let it be with skin.

Add lemon juice, salt and olive oil to this. Let it sit for 1 whole hour.

In a baking tray....spray oil and spread this wings. Sett he oven over 350 degree for 20 minutes.

When the wings are baked almost...remove them and sprinkle turmeric, chili, pepper, parsely and mint leaves.

Again bake for 4-6 quick minutes or maybe till they turn to golden fried color and crispy enough.

Then broil over high heat for exactly 2 minutes.

Yeah....done without deep frying! Those who hate fried can be happy now. It will be crispy as fried ones and also so easy to fix within minutes!

Vendaikkai Thayir Pachadi:

Fried Okra in Yogurts. Fried Lady's Finger Raita. Bindi Pachadi. Bendakai Perugu Pachadi.


Okra/lady's finger - 200 grams
Yogurts 2-3 cups
Oil for deep frying.

To Wet-Grind These:

Fresh grated coconut 1/2 cup
Green chilies 2
Yogurts 1/4 cup.

For Tempering:

Oil few spoons
Mustard seeds 1/2 spoon
Cumin seeds 1/4 spoon
Asafoetida 1/4 spoon
Urad dal 1/2 spoon
Curry leaves few.


Wash and pat dry okra. Trim their ends. Then finely chop them. Set aside.

Heat oil in a deep frying pan. When the oil is smoky hot....fry few chopped okras in it. Maintaint he stove over medium-high heat. Fry them real crisp.

Fry little in each batch. Maybe till they turnt o dark brown and crispy enough.

Leave these fried okras over kitchen tissue for some time.

Now wet grind coconut, green chili with salt and 1/4 cup of curd.

Mix fried okra and wet-ground above paste in yogurd. Mix them well.

In a shallow frying pan...heat oil and add sesonning items and fry them.

Then run this above sesonning over mixed okra-yogurd set-up.

Serve chillied or at room temeprature as a side dish.

Than usual fried okra or regular pachadis....this is differnet! I prefer to have this chilled. Its very refreshing treat. Though its fried it wont give the appearance or feel heavy here! Give a try sometime!

Takkali Thayir Pachadi:

Tomato Raita. Takkali Pachadi.


Plain yogurd 2-3 cups
Roma tomatoes/bangalore tomatoes ripe & firm -4 chopped
Green chilies 1 finely chopped
Cilantro leaves few.

For Tempering:

Oil few spoons
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Urad dal 1/2 spoon
Curry leaves few.


Mix yogurd with salt and toamtoes. Add cilantro leaves and green chilies. Mix well and set aside.

Heat oil in a pan. Fry the sesonning items and run over the raita prepared above.

Serve a side dish for pilaf or biriyanis.

Its bit different in taste then regular onion raita.

Tomato Pilaf:

Thakkaali Saadham. Tomato Rice. Tamatar Ka Pulav.

This recipe was inspired by one of classmates lunch box food. Yeah...she is called Madhana. We lost touch....the last time I heard about her...was she have a baby girl named Raagavi and she has settled down at Coimbatore. So whereever she is this post is dedicated to her. Who knows...she could stumble me at Orkut one day. I recently met my 3rd standard classmate at Orkut. Okay...back to the story...most of the days she brings this 'Tomato Rice' as a lunch. Though she called this 'Tomato Rice'....its worth calling Tomato Pulav. As her Mom used to make with regular Biriyani spices, mint and what not. So the taste was so good and I never forgot. After started cooking....I thought of making this and wondering what should I call this, yeah let it be 'Tomato Pulav'!


Short grain rice(seeraga samba) or Long grain rice(basmathi) -1 cup
Tomatoes ripe and juicy ones - 6 chopped
Green chilies 3 slitted
Onion 1 sliced
Ginger-garlic paste 1 spoon
Mint leaves 10-15
Lemon juice from 1 fruit
Chili powder 1 spoon
Bay leaves 3
Cloves 3
Cinnamon sticks 2
Marati Mokku 2
Star anise 1
Ghee 1 cup.


In a pressure pan, heat ghee. Add cinnamon, cloves, star anise, marati mokku and bay leaves. Fry for few minutes.

Then add green chilies and wait until it cracks.

Followed by onions and ginger-garlic paste. Fry them real good until its raw odour leaves.

Add salt, chili powder and mint leaves. Fry them for few minutes.

Then stir in chopped tomatoes and lemon juice...cover and cook for 5 whole minutes.

When the tomatoes give up moisture and oil shows up on sides....stir-in rice. Let the rice get coated oil.

Add 1 and 1/2 cup of water. Cover and pressure coook over medium heat. Maybe till 1 whistle sounds.

When it is done...transfer to display vessel. Serve warm with onion or cucumber raitha.

This is bit aromatic than regular tomato rice. My friends always say that my mom's tomato rice is much aromatic than original biriyani!


Gothumai Kesari:

Cracked Wheat Kesari. Gothumai Rawai Kesari. Gothumai ravai pongal. Cream of wheat Halwa.


Cracked wheat 1 cup
Whole milk 2-3 cups
Sugar 3/4 cup
Cardamom pods 3-5 crushed
Cashewnuts 10 halved
Raisins/dry grapes - 15
Ghee 1 cup.


In a heavy bottomed vessel, heat few spoons of ghee. Toast cracked wheat till fragrant. Then transfer it to a bowl. Set aside.

In the same pan, heat 1/2 cup of ghee. Fry cashew nuts till golden color. Set this aside too.

Add raisins and fry them...till they pop well. Then set this aside too.

Throw away the fried ghee. Rinse the vessel.....then reheat it.

Add sugar and 1/2 cup of water. Bring this to boil. Now add cardamom seeds powder to it. Let this sugar solution turn to nice syrup like condition.

Now stir-in toasted cracked wheat. Cover and cook. When it absorbs almost all moisture...add 2-3 cups of milk and cook. Maintain the stove over medum heat.

When it is almost done...stir-in remaining ghee, fried nuts and raisins. Mix them well.

When oil shows up on sides and wheat is done...transfer it to display vessel.

Serve chilled as a dessert!

Cous Cous Upma:

To explain it simple...'Cous Cous' is Ethiopian 'Sooji'! As Semolina is broken from wheat....this cous is also is broken from a kind of wheat(buck wheat). Semolina is directly being broken.....whereas cous cous is broken after kneading them into a dough! So...cous cous is not gooey! Thats the one of the reason....I chose it!
Though 'cous cous' is generally cooked with chicken broth...used as base for salad and main course......here I tried it in a differant way. The idea is adapted from my brother. Thanks to Pari!:)


Cous cous 1 cup (pearl cous cous)
White onion 1 finely chopped
Green chilies 3 finely chopped
Carrot 1 - diced
Beans 6-8 chopped
Peas fistful
Garlic powder 1 spoon
Mint leaves 6
Bay leaves 1
Olive oil few spoons.


In a stron bottomed pan, heat oil. Add Bay leaves and saute it for few minutes.

Add green chilies and let it crack well.

Further add onion, garlic powder, mint leaves and salt. Fry them for few minutes.

Followed by carrots, beans and peas. Cover and cook for 2 minutes over medium heat.

When the veggies are semi-done....add cous cous! Add enough water(generally as per direction) 1:1. Cover and cook till they are done.

Serve warm as a main dish. Adjust sesonning to your taste.

Saffron Rice:

Saffron Infused Rice. Kesar Ka Chawal. Kunguma Poo Pulav. Saffron Pilaf.

Ingredients:Long Grained Rice - 1 cup
Saffron 1 teaspoon
Milk 1/4 cup
Ginger-garlic paste 1 spoon
White onion 1 small - sliced
Bay leaves 3
Star anise 1
Cloves 3
Cinnamon sticks 2
Marati Mokku 2
Ghee 1 cup.

Using mortar and pestle....grind saffron strands gently. Add few spoons of milk to wet grind it thoroughly. Set this aside.

Heat ghee in a pressure pan. Add cinnamon, cloves, marati moku, star anise and bay leaves to this. Fry them for few minutes.

Now add ginger-garlic paste and fry real good or until its raw odour leaves.

Add onion and saute for few minuts.

Stir-in rice....let the rice get well coated with ghee. Add ground saffron, salt and 1 and 1/2 cup of water.

Cover and pressure cook till 1 whistle sounds. Generally try to maintain the process over mediun heat.

When the pressure is released....remove and transfer to display vessel. Aromatic saffron rice is ready!

It turns up with mild yellow color! Can be served as main dish with any spicy Qorma!

Its one of my favourite dish. Its simply aromatic....and I love it!