Raw Banana Bhajji|Vazhakai Bhajji Recipe

Bhajji 1Bhajji! Almost everyone would be familiar with this common tea time snack. It is crispy outside, soft and really addictive. This recipe is simple and can quickly be done on a rainy day with few basic ingredients at your home. Continue reading

Crab Curry / Nandu Curry

Seafood lovers this crab curry would definitely be a treat for your palate. It is made in an authentic way with Dungeness crab & tastes heavenly with just plain white Rice. Here is the recipe..

Crab 1 (2lb with Shell)
Onion 2
Tomato 2
Fenugreek seeds 1 tsp
Chilli powder 1 tbsp
Coriander powder 1 tbsp
Salt required

To Grind
Cumin 1/2 tbsp
Fennel 1/2 tbsp
Pepper 1 tbsp
Garlic 6
Coconut 1 Cup
Green Chillies 2
Turmeric powder 1/4 tsp

• Take a big pot. Heat little oil. Add Fenugreek seeds and roast it.
• Add Onions and sauté it to golden brown.

• Grind all the ingredients listed under To Grind to a paste with little water.

• Toss the grounded mixture to the roasted Onions. Sauté it for few minutes.
• Add the chopped Tomatoes and continue to cook.

• Add Chilli powder, Coriander powder and required salt. Cook it along with the tomatoes.
• Now add 2&1/2 to 3 Cups of Water. Let it boil.

• Add the cleaned, de shelled crab in to the boiling curry. Cook covered for a good 15-20 mins in a medium flame.

• Remove the lid and cook till the gravy thickens.
• Serve it hot with Rice!


Mutton Sukka Varuval/ Mutton Chukka

Mutton Sukka is a popular dish of South India. Tender Mutton is cooked along with spices to form a dry curry. Many crave for this mouth watering Mutton Sukka from a famous restaurant called ‘Konar Kadai’ in my hometown Madurai. This Spicy dry curry is delectable with Curd rice or any Roti!
Here is the recipe..

Mutton 1 lb
Water 1-1&1/2 Cup
Onion 1 large, finely chopped
Curry leaves 2-3 Sprigs
Coriander leaves 2-3 tbsp
Ginger garlic paste 1 tbsp
Cinnamon 1″ stick
Cloves 3
Bay leaf 1
Fennel 1/2 tsp
Cumin 1/2 tsp
Chilli powder 1-1&1/2 tbsp
Coriander powder 1 tbsp
Pepper powder 1/2 tsp
Salt required
Oil required

• Wash and pressure cook Mutton with salt and Water until its tender.
• Take a wide pan. Heat oil. Add Cinnamon, Cloves, Fennel, Cumin, Bay leaf & Curry leaves.
• Add Onions and sauté it to golden brown.
• Add Ginger Garlic paste. Cook it till the raw smell goes away.
• Now add Chilli powder & Coriander powder. Sauté it for few mins.
• Toss in the pressure cooked Mutton along with the water.
• Adjust the salt taste.
• Cook it till the gravy thickens to form a dry curry. Add Pepper powder & Switch off the stove.
• Mutton Sukka is ready to be served with Rice/Curd rice/Roti!


• Don’t add lots of water while pressure cooking Mutton. Cos we are making a dry roast here. Add enough water for the Mutton to just immerse.

Chilli Parota


Cooked Parota 4
Onion 1, finely chopped
Tomato 1, finely chopped
Curry leaves 2 sprigs
Capsicum 1/2, cut into 1″ cube
Ginger garlic paste 1 tbsp
Cumin 1/2 tsp
Fennel seeds 1/2 tsp
Chilli powder 1 tbsp, adjust according to your spice levels
Coriander powder 1/2 tbsp
Salt req


• Take a wide pan. Heat little oil. Add fennel seeds, cumin & Curry leaves.
• Add finely chopped Onions and sauté it to golden brown.
• Add ginger garlic paste.
• Next add the tomatoes. Cook till the tomatoes shrink. Add Chilli powder, Coriander powder,Chopped Capsicum & req Salt. Mix it thoroughly.
• Add very little water and make it a thick gravy.
• Cut the cooked Parota in to small squares using kitchen scissors.
• Toss them in to the gravy. Mix it well.
• Cook for another 2-3 mins. Let the Parota get completely soaked in the curry.
• Garnish with Coriander leaves and serve with raitha.


Chicken Egg Kothu Parota / Muttai Parota

Kothu Parota is the most popular dish of the south. Here the Parotta, Egg, Meat and Spicy Sauce are minced finely on a hot iron cast griddle with a heavy iron spatula.

Cooked Parota 4
Onion 1, big finely chopped
Tomato 1, finely chopped
Curry leaves 2 strands
Coriander leaves little
Cumin 1/2 tsp
Fennel 1/2 tsp
Ginger garlic paste 1 tsp
Green chilli 1, finely chopped
Chilli powder 1/2 tsp
Coriander powder 1/2 tsp
Turmeric powder 1/4 tsp
Salna / Chicken curry 1/2 cup
Egg 2
Salt req

• Make small pieces of the cooked Parota with your hand and keep it aside.
• Crack the eggs in a small bowl. Add a pinch of salt and keep it separately.
• Take a wide pan. Heat little oil. Add Cumin, Fennel seeds & Curry leaves.
• Add the finely chopped Onions. Sauté it to golden brown.
• Add the green chillies and ginger garlic paste.
• After few minutes, add the Tomatoes. Cook it till they become soft.
• Add Chilli powder, Coriander powder & Turmeric powder.
• Pour in the Salna / Chicken curry to the masala. Add req salt. Mix it well and let it cook for a minute.
• Toss in the cooked Parota pieces in the curry.
• Parota will absorb all the curry. Make a small well in the center. In that space add the eggs. Scramble it and then mix it along with the Parota.
• Cook in low flame for 2 mins.
• Garnish with Coriander leaves & white Onion.
• Serve with Raitha.

• Using Salna / Chicken curry is optional.

Madurai Mutton Biryani

This is a ultimate Tamil Style Mutton Biryani. Looks & tastes close to Thalapakattu Biryani. This recipe is very special to me as it is the first biryani I learnt from my Dear Mom. My husband’s all time favorite. Check out my other Biryani Recipes.


Mutton 1 lb
Basmati Rice 2 Cup
Onion 2, thinly sliced
Tomato 1, chopped
Garlic 5 cloves
Ginger 1″ piece
Mint 1 bunch
Coriander 1/2 bunch
Green chillies 6
Chilli powder 3 tsp
Coriander powder 2 tsp
Coconut milk 1/2 Cup

To Marinate

Yogurt 1/4 cup
Lemon juice 1 tbsp
Raw papaya paste of 1″ piece or Meat tenderizer 1 tsp
Turmeric 1/2 tsp

Dry Roast & Grind

Bay leaf 2
Cinnamon 2″ piece
Cloves 4-5
Fennel seeds 1 tsp
Pepper 1/2 tsp
Cumin 1 tsp


• Wash Mutton thoroughly and marinate it with Yogurt, Lemon juice, Raw papaya paste, turmeric and little salt. Allow it to stay for 4 hrs or overnight. ( You can skip this step by cooking Mutton in pressure cooker along with a cup of water and salt )
• Wash and soak Basmati rice in water for 20 mins then discard the water alone.
• Dry roast all the spices listed under Dry Roast & Grind. Grind it to powder and keep it separately.
• Take a big wide pot. Heat little oil and add thinly sliced onions. Sauté it till they become nice golden brown. Remove half and transfer it to a plate.
• Grind half of Mint, Coriander, Garlic, Ginger & 4 of Green chillies to fine paste with little water.
• Add it to the sautéed Onions. Next add the chopped tomatoes along with the powdered spices & 2 uncut green Chillies. Cook it for few minutes until the tomatoes shrink.
• Now add the Marinated/ Pressure cooked mutton ( along with the water used) Cook it for few minutes.
• Then add 2 1/2 cup water, 1/2 Cup Coconut milk and adjust the salt taste. If you are using pressure cooked Mutton with water. Reduce the water by half. I always use 3 cups of water to 2 Cups of Rice.
(But the normal ratio is 4 Cups of Water to 2 Cups of Rice or 1/2″ Water above the leveled rice, adjust accordingly)
• When you see the rice getting cooked up. Add the saved sautéed Onions & mint on top. Cover the lid and keep Dhum.
• Heat a unused tawa. Transfer the pot on top of it. Cook it in low- medium flame for an hour. ( Make sure you don’t burn the biryani )
• Switch off the stove. Allow it to rest for an hour before you serve.
• Serve with Raitha!

• Make sure you saute the Mint, Coriander, Ginger, Garlic & Green Chilli paste till they become really dark. This adds beautiful colour to the biryani.

Madurai Chicken Soup / Madurai Kozhi Rasam


Chicken with bones 1/2 lb
Bay leaf 1
Cumin 1/2 tsp
Fennel seeds 1/2 tsp
Whole pepper 1/2 tsp
Curry leaves 1 strand
Coriander leaves little
Onion 1, small, finely chopped
Ginger 1/2″ ( optional )
Garlic 2 cloves, finely minced
Tomato 1, finely chopped
Green chilli 1 ( optional )
Turmeric 1/4 tsp
Pepper powder 1/2 tsp
Salt req


• Take a heavy bottomed vessel. Heat 1 tbsp of oil. Add the Bay leaf, Cumin, Fennel, Whole pepper, Curry leaves, Coriander leaves. Sauté it for few seconds.
• Add onions and green chilli and cook till the onions become translucent.
• Add 1/2″ ginger ( you can remove it later if you don’t want ) and garlic.
• Now add the tomatoes. Sauté it till the juice comes out.
• Add the cleaned Chicken. Cook it without water for couple of mins.
• Then add 2-3 cups of Water, Turmeric & Salt. Allow it to boil in medium flame for 15 mins.
• The water level would have reduced to half. Add freshly chopped coriander leaves and grounded pepper and serve hot.


Crab Masala

Fresh Crab 1 1/2 lb
Onion 1
Tomato 1
Curry leaves 1 strand
Fenugreek seeds 1 tsp
Chilli powder 1 tbsp
Coriander powder 1 tbsp
Turmeric powder 1 tsp
Coriander leaves Required

To Grind
Shredded coconut 1 cup ( preferably use fresh coconut)
Cumin seeds 1 tbsp
Fennel 1/2 tbsp
Pepper 1/2 tbsp
Garlic 3 cloves
Green chillies 2

• Heat oil in a pot and add fenugreek.
• Add onions, curry leaves and sauté it till golden brown.
• Grind coconut, cumin, fennel, pepper, garlic and chillies with little water and add the grounded paste to the sautéed onions.
• Add the chopped tomatoes and cook for couple of minutes.
• Now add the chilli powder, coriander powder,turmeric powder and required salt with 5 cups of water.
• Cook the curry till the raw smell goes away.
• Then add the cleaned Crab to the curry and cover and cook in medium flame for 15 mins.
• Open the cover and simmer it for the next 10 mins to form a thick curry. Garnish with coriander leaves.
• Crab masala is ready!


Madurai Fish Curry

Today, I made this Fish curry using my aunt Nagi Krishnan’s recipe. She is an amazing cook who constanly bestowed me with numerous recipes and this authentic Madurai Meen Kulambu goes awesome with rice/idly/dosa.



Fish ( Salmon) 1/2 lb
Onion 1
Tomato 1
Curry leaves 2 strands
Coriander leaves little
Fenugreek 1 tsp
Cumin 1 tsp
Fennel 1 tsp
Garlic 2 cloves optional ( I dint use it)
Mustard 1 tsp
Chilli powder 1 tbsp
Coriander powder 1 tbsp
Green chillies 1
Tamarind paste 1 tbsp
Coconut Little
Pepper 1 tsp
Salt Required

1. Take little amount of oil in a pot. To that add mustard, fenugreek, cumin, fennel seeds roast it along with curry leaves.
2.Add onions, coriander and chilli
and sauté it till they become golden brown.
3. Once the onions turn light brown, add tomatoes and let it cook for couple of minutes.
4. Now add one spoon of chilli powder, two spoons of coriander powder,3 cups of water and allow it to boil.
5. Grind coconut and pepper to fine paste and mix it with the boiling curry.
6. Add tamarind paste and the required salt to it.
7. To the boiling curry add the fish pieces and cover it and cook for 7 to 10 mins and simmer it for the next 2 mins.
8. Fish curry is ready!