Chettinad Chicken Biriyani

Chettinad Biriyani:

Hmmm, can't help it...yet another biriyani recipe from my Kitchen!:) Though all the biriyani recipe sound the same, one small teeny deviation...make them special. Yep, that goes to this HOT, hot, Super Hot Chettinad Biriyani.



Cinnamon 1 stick
Cloves 5
Black cardamom 3
Green cardamom 3
Nutmeg 1 crushed
Birinji flower 1
Marati mokku 1
Green chilies 6 sliced
Onion 1 sliced
Toamtoes 2 chopped
Mint 1 fistful
Turmeric 1/2 spoon
Chili powder 1-2 spoons
Chicken thighs 4
Basmati rice 4 cups
Ghee 1 cup
Fried curry leaves to garnish.

Spices to be toasted and powdered:

Fennel seeds 2 spoons
Coriander seeds 2 spoons
Peppercorns 2 spoons
Cumin seeds 2 spoons
Dry red chilies 4-6
Poppy seeds 2 spoons
Dry coconut 6 spoons.

To be fried in oil and then wet-ground:

Onion 1 small
Ginger 2" grated
Garlic 6 cloves
Tomato 1
Green chili 1
Curry leaves few
Cilantro leaves few.


Marinate chicken, with enough salt, powdered spices, wet-ground spices and lemon juice. Maybe for 4 hours.

In a wide vessel, bring ghee...throw in dry spices, followed by chilies and onion. Wait till they get golden color.

Then stir-in mint and tomatoes...cover and cook. Once they turn pulpy, add the marinated chicken. Do not cover, cook over medium heat.

Once the meat turns to opaque...and oil shows up on the top. Add turmeric and chili powders. Stir-in rice, cover and cook over least possible heat.

When the rice is done, remove from heat.


Crispy Finger Fish

Fish Fingers:

Finger Fish, Fish fries.

This is a long due recipe for me...though I make this often, either I will be busy and forget to take the snap or it will be Katham'(finished) by then. Who can really resist this crispy fish fingers, right. For an evening high tea party...this is an important dish.


White, flaky fish will do for this(fridge clean up)
Corn flour 2 spoon
Pepper powder
Egg whites 2-3
Ginger-garlic powders
Onion powder
Dried parsley flakes
Bread crumbs
Oil for deep frying.


Boil the fish for a quick 2 minutes and skin and bone them.

Now using fork...make the fish flaky. Add salt, pepper and corn flour to this.

In a seperate truf, add egg whites set aside. In a seperate tray, add all the remaining spices and bread crumbs.

Now roll the fish to finger shapes...and then roll them in egg whites and followed by spice mixture.

Yeah...take ti to deep frying, repeat the same.

Serve warm with ketchup.

Thai Eggplants Thokku

Kathirikai Thokku:

Kathikai Vadhakal. Eggplants masala. Baingan Masal.

I like those small green thai eggplants, they are cute. I hardly find them at the market here. Happend to spot them at Korean market, I got lucky...found most of my favourite veggies there. Ever since it became my favourite market.


Green Thai Eggplants 10
Purple Onion 1 large finely chopped
Country tomatoes 3-4 finely chopped
Ginger-garlic paste
Turmeric 1/4 spoon
Red chili powder 1 spoon
Coriander seeds powder 1 spoon
Garam masala powder 1/2 spoon
Sesame oil 1 table spoon
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Asafoetida 1 pinch
Curry leaves few.


In a wide wok, heat oil...add the tempering spices and allow this to pop.

Now add onions and fry real good, till golden brownn followed by ginger-garlic paste.

Once the raw odour leaves the pan, add tomatoes too. COver and cook for 4 minutes.

Now, add eggplants and all the powdered spices. COver and cook over medium heat.

Once the vegetable is done, remove the lid and cook over high heat for 2 minutes.

Serve warm to go with chappathis or rotis.


Murg Paalak Curry

During Summer vacation...I got a strange phone call for my Cooking Class enrollment. Though I have 5 different programs to choose from, She asked me for that particular dish 'Paalak Chicken Curry'. Later when the couple came to my class...I happened to discover, they tried this dish in a restaurant and ever since, they had special cravings for it. They were more than excited to find out my class. Though it was first time, for me to fix this dish, it turned up really good and Katherine and Nan, really appreciated my effort.

Paalak Chicken Curry:

Spinach Chicken Curry. Paala Keerai-Kozhi Curry.


Spinach 2 bunches - blanch the leaves
Chicken thigh (bone less) chop
Turmeric 1 pinch
Chili powder 1/4 spoon
Green chilies 3 crushed
Onion 1 medium - grated
Tomato 1 large pureed
Ginger-Garlic paste 1 spoon
Garam masala powder 1/4 spoon
Heavy cream 1 tablespoon(optional)
Butter few cubes.


In a wide wok, melt butter. Add chicken, salt, turmeric and chili powder.

Followed by chilies, ginger-garlic paste and onion. Fry real good, maybe until raw odour leaves the pan. Add tomato puree too. Cover and cook over medium heat.

Now in a seperate pan, mealt butter add spinach and apinch of salt tot it. Cover and cook for quick 2 minutes. Once the leaves wilt...puree them.

Now stir-in spinach puree to the chicken and continue cooking. Once the meat is done, add fresh cream and garam masala powder and remove from heat.

Serve to go with your naan bread or tandoored roti. Enjoy.



After a long break, I am back. India trip was rather good, Mom and Dad are fine. Thanks for the concern and lovely enquiries girls, it really means so much.


Extra fine vermicelli 1 cup
Basil seeds / takhmaria seeds 1-2 teaspoons
Roof Afsa (rose syrup) 1 table spoon
Vanilla icecream
Whole milk 4-6 cups
Sugar as per taste
Pistachios 10 crushed
Almonds sliced
Sarai Paruppu(no idea about its English name?!)2 spoons.


Cook vermicelli for a brief 2 minutes and then rinse them in cold water. Set aside

Soak basil seeds in water or preferably milk for a about 10-20 minutes, once they bulge and give a nice appearance...its ready.

Now combine, vermecelli, soaked basil seeds, milk, sugar and rose syrup. Mix them well.

Serve them ina tall glass, add a scoop of vanila ice cream on the top...garnish with nuts.