Fish Curry

Healthiest form of fish is to eat it is boiled in gravy…!


Fish – 1 Kg (Sliced)
Oil – 100 ml
Mustard – 1 teaspoon
Fenugreek – 1/2 teaspoon
Asafoetida powder – a pinch
Curry Leaves – hand full
Pepper – 10 seeds
Green Chilly – 4
Shallots (small onions) – 300 grams
Garlic – 10 cloves
Tomatoes – 4
Turmeric Powder – 1/2 teaspoon
Chilli Powder – as per taste
Coriander Powder – 3 teaspoon
Tamarind – 2 lemon size
Coconut – half
Corriander Leaves – 3 stems
Salt – as per taste


1. Soak the tamarind and extract the pulp. Keep it aside.
2. Grate the coconut and grind it into a fine paste.
3. Heat oil in big pan (Big enough for the fish to be able to cook properly)
4. Temper with mustard, fenugreek, asafoetida, pepper seeds and curry leaves.
5. Add chopped green chilly.
5. Add the chopped shallots and fry until it turns golden brown.
6. Add finely cut garlic and fry it until half cooked.
7. Add finely chopped tomatoes and fry until it becomes soft. (Add a pinch of salt for the tomato to get cooked fast)
8. Add turmeric powder, chilli powder (as per taste) and coriander powder. Mix well.
9. Add the tamarind pulp and allow it to boil for 5 to 10 mins.
10. Add the coconut paste and add water as required.
11. Close the pan with a lid and Allow it to boil until the oil floats on top.
12. Now add the properly cleaned fish pieces into the boiling gravy.
13. Immediately add chopped coriander leaves.
14. Turn off the flame after 5 mins as the fish cooks really fast. Be sure not to overcook.
15. Keep the gravy aside for an hour for the fish flavour to get into the gravy.

Gravy is ready to be served with hot steamed rice!


South Indian Potato Sambar (for Tiffin)

A simple and yummy side dish for Dosa and Idly…


Potato – 5
Onion – 1
Tomato – 2
Curry leaves
Green chilly- 2
Oil (any preferred cooking oil)
Mustard seeds (kaduku in Tamil)
Turmeric powder
Red chilly- 2
Fennel seeds (Sombu in Tamil)
Cinamon (Pattai in Tamil)
Coriander leaves


1. Pressure cook potatos and keep it aside.
2. Grind coconut, red chilly, fennel seeds and cinnamon into a paste and keep it aside.
3. Chop onion, tomato and green chilies into fine pieces.
4. Heat 4 to 5 spoons of oil in a pan.
5. Add mustard seeds and allow it to splatter.
6. Add curry leaves and green chilly. Saute it.
7. Add chopped onion, saute it until it turns brown.
8. Add cut tomato, saute it until it is cooked.
9. Add the cooked potatoes and then add turmeric powder, saute it.
10. Add some water (as per required consistency), salt as per taste and simmer it for 2-3 mins.
11. Add the ground coconut paste and allow it to cook for 5 mins.
12. Finally, add fresh coriander leaves and serve it hot.

NOTE: This sambar tastes best with Ghee Dosa.

Wait for more interesting recipes!!!


Healthy Vegetable Pakoda

Yet Another Interesting Recipe!

Vegetable Pakoda is one of the healthy and tasty evening snacks.


Cabbage – half of small once
Carrot – 1
Potato – 1
Onion – 1
Rice Flour – half cup
Urad dal Flour – half cup
Roasted gram Flour – half cup
Pepper powder –
Chilli powder


1. Clean the vegetables and onion. Chop then finely. Chop the carrot and potato like sticks.
2. Mix the chopped vegetables with Rice Flour, Urad dal flour and Roasted Gram flour.
3. Add pepper powder, chilli powder and salt as per taste.
4. Sprinkle some water on the mix until the flour finely sticks to the vegetables like paste.
5. Heat oil in a pan and deep fry the mixture in small pieces.

Hot Vegetable Pakoda is ready to be served.

Courtesy: Innovation!



Vegetable Kuruma – South Indian Style

Cooking! – It is one of the important vertical in my life. Cooking is the part and parcel of our life. In order to have a healthy and happy meal, we always need to put in a little extra effort in cooking.  I am developing the passion for cooking and would like to share the recipes that I try. In this post, I will share the recipe of “Vegetable Kuruma” which I learnt from my mom and is my favorite. This goes well with rice, chapati and dosa.


Bay leaf – half
Star anise – 1
Pepper – 1 tablespoon
Cinnamon sticks – 1
Black Stone Flower – 1 tablespoon
Fennel seeds – 1 tablespoon
Cumin seeds – 1 tablespoon
Cloves – 3
Cardamom – 2

Onion – 1
tomato – 2
Green Chilli – 2
Ginger garlic paste – 2 tablespoon
Carrot – 1
Beetroot – 1
Potato – 1
Cauliflower – half
Tumeric powder
Corriander powder
Pepper powder
Chilli powder
Cashew – 5
Corriander leaves

1. Clean and chop the vegetables, onion , green chilli and tomato.
2. Prepare the ginger garlic paste.
3. Heat 3 tablespoons of oil in a pressure pan and temper with all the masala items.
4. Add chopped green chillis.
5. Add the chopped onions and saute it until golden brown.
6. Add the ginger garlic paste and saute it, until the raw smell of the paste goes off.
7. Add the chopped tomatoes and saute it until cooked. Add some salt to fasten the          cooking of tomato.
8. Add all the chopped vegetables and saute it for a minute.
9. Add half a spoon turmeric powder, one spoon coriander powder, half a spoon chilli powder, half a spoon pepper powder and required salt.Mix well.
10. Add some water and pressure cook, so the vegetables are cooked well.
11. Meanwhile, prepare the paste out of coconut and cashew.
12. After the vegetables are pressure cooked, add the coconut paste and mix well.
13. Leave the mixture in simmer for 10 minutes and finally, garnish with coriander leaves.

Vegetable Kuruma is ready to be served with white rice or chapati or dosa.

Wait for more recipes:)

Courtesy: Mom