Baked Chili Salmon with Mango Salsa

Mango Salsa! Who doesn’t like a sweet delicious Ripen Mango? Mango Salsa made out of these yummy mangoes goes perfectly well with the Oven Baked Spicy Salmon. You can try adding pineapple chunks, Red pepper to improve the taste of Salsa.


For Baking Salmon

Salmon 2 fillet ( 6 oz each )
Lemon juice 2 tbsp
Pepper powder 1 tsp
Chilli powder 1 tsp
Salt req

For Mango Salsa

Ripen Mango 1, Peeled, pitted & diced
Tomato 1 Cup, Chopped
Red Onion 1 Cup, Chopped
Avocado 1 Cup, Sliced ( optional )
Cilantro 2 tbsp, Chopped
Lemon juice 1 tbsp
Salt req


Marinate Salmon
• Marinate the Salmon with Lemon juice, Pepper powder, Chilli powder, salt and allow it to rest for few minutes.


Mango Salsa
• Combine all the ingredients listed below For Mango Salsa with req salt. Mix it gently and refrigerate for 30 mins.


Baked Chili Salmon
• Preheat oven to 400 F.
• Line the baking pan with foil and grease it with the cooking spray.
• Add the marinated Salmon on the foil and cook it for 15 mins at 400F then broil it last 5 mins.

Baked Chili Salmon with Mango Salsa
• Transfer a piece of baked Salmon on a plate. Top it with Mango Salsa and serve.



Vendhaya kali

Vendhaya Kali is one of the most healthiest breakfast. During my early childhood days in Madurai, my Mom used to make it every Sunday during Summer. Now my 2 & almost 4 year old developed the taste for this Vendhaya Kali.

Soak & Grind
Idly Rice 1 Cup
Fenugreek 2 tbsp
Salt 1 tsp

Jaggery Syrup
Jaggery 1 cup
Cardamom 1 or 2
Sukku or Dry ginger less than 1/2″
Sesame oil req

• Wash and Soak Idly Rice, Fenugreek for 5 hours. Grind it to a very fine buttery paste by adding enough water at regular intervals along with the salt.
• Add 1 cup of water to the grounded batter and mix it thoroughly with no lumps to dosa batter consistency.
• Take a heavy bottomed vessel. Add the batter to it and keep stirring it continuously at a medium flame
• Have a bowl of water close by to check the kali consistency. Dip your fingers in cold water then touch the Kali. It should not be sticky. Kali is then ready.
Jaggery Syrup
• Dissolve Jaggery with water. Filter it to remove the scum. Again reheat it with Cardamom and Dry Ginger to a little thick consistency.
Vendhaya Kali
• Keep the Kali in a plate. Make a well in the center. Drizzle the syrup and little Sesame oil on top and serve hot.


Shrimp Biryani

Today, we had some friends for dinner. I made this Shrimp Biryani. This recipe was shared by my best friend Angel John! She is an amazing cook and an expert in Biryani making!
Sea food lovers? You don’t have to make any excuse. It’s 100% worth the try.


Shrimp 1 lb
Basmati rice 2 Cups
Onion 1, thinly sliced
Tomato 1, finely chopped
Mint bunch, Chopped
Coriander little, Chopped
Chilli powder 1 tbsp
Coriander powder 1/2 tbsp
Turmeric 1/2 tsp
Green chillies 4, chopped
Ginger 1 1/2″
Garlic 4-5 cloves
Cinnamon 2″ stick
Bay leaves 2
Cloves 4
Cardamom 1
Cumin 1 tsp
Fennel seeds 1 tsp
Yogurt 1/2 Cup

• Clean, devein Shrimp and wash it thoroughly.
• Marinate it with Yogurt, Chilli powder, Coriander powder, turmeric and little salt for an hour.
• Wash and soak Rice for 30 mins. Drain the water and keep it aside.
• Take a big pot. Heat 2 tbsp oil. Add Cinnamon, Bay leaves, Cloves, Cardamom, Cumin and Fennel seeds. Sauté it for a while.
• Add the finely chopped onion and sauté it to golden brown.
• Grind Ginger, Garlic, Green Chillies, half of Mint and half of Coriander with very little water to a paste and add it to the sautéed onion. Cook it for few mins.
• Add the tomatoes, rest of mint and coriander and continue to cook till the tomatoes shrink.
• Now add the marinated Shrimp. Cook it in medium flame for 5 -10 mins.
• Add the soaked rice and enough water. I added 2 1/2 cups ( Water should stand 1/2″ above the leveled Rice ) Adjust the salt taste.
• When you see the Rice getting cooked up, Cover the pot and keep ‘Dhum’.
• Heat a unused Dosa tawa. Transfer the pot on top of it. Slow cook it for 30-60 mins.
• Switch off the stove and let it sit for an hour before you serve.
• Shrimp Biryani is ready to be served with Raita!


Chettinad Kara Paniyaram

Onion 1, finely chopped
Channa dhal 1 tbsp
Mustard 1 1/2 tsp
Urad dhal 1 tsp
Curry leaves 2 strands
Coriander 2 tbsp, finely chopped
Green chillies 2-3, finely chopped
Grated coconut 2 tbsp ( optional )

Soak & Grind
Idly rice 1 cup
Raw rice 1 cup
Urad dhal 1/4 cup
Fenugreek seed 1 tsp
Salt req

• Wash and Soak Idly Rice, Raw Rice, Urad Dhal & Fenugreek for 5 hours and grind it to a thick fine paste with req salt.
• Ferment it overnight.
• Heat a pan, add little oil. Crackle mustard, then Channa dhal, Urad dhal, Onion, Curry leaves, Green chillies. Sauté it for a while.
• Toss it in to the batter along with chopped coriander leaves and grated coconut.
• Dilute it with little water and adjust the salt taste.
• Heat the Paniyaram pan. Grease all the wells with little oil.
• Pour batter in to each well. Cover and cook till both sides turn golden brown.
• Serve hot with Tomato Chutney!

Chettinad Kuzhi Paniyaram Sweet

Paniyaram is a Popular dish from Chettinad Cuisine. It can be made Sweet or Spicy. For Sweet Paniyarams, we add jaggery to the batter. Some add ‘Karuppati’ for a extra special Sweet flavor. The usual ratio for paniyaram is equal proportion of Idly rice & Raw rice. In this recipe, I have doubled the quantity of Raw rice to that of the Idly rice to get more Softer & Crispier Paniyarams.

Idly Rice 1/2 cup
Raw Rice 1 cup
Urad dhal 1/4 cup
Fenugreek seeds 1/4 tsp
Salt pinch
Jaggery 1 cup
Cardamom 2, powdered
Coconut 1/2 cup, grated



• Wash and soak idly rice, raw rice, urad dhal & fenugreek for 6-8 hours.
• Grind it to a thick fine paste with very little water and salt. ( As we have to dilute the batter with jaggery water later, it’s grounded to a thick paste now)
• Ferment it overnight.
• Heat Jaggery with little water. Let all the jaggery gets dissolved completely.
• Filter and pour it on the batter, add Cardamom powder & grated Coconut and mix thoroughly.
• Heat the paniyaram pan. Grease the pan with 1 tsp of oil in each wells.
• Pour 3/4 of the well with batter. Cover it and cook in medium flame for 3-4 mins.
• Now gently turn it upside down and continue to cook the other side to get a roasted colour.
• Remove it from the pan and Sweet Kuzhi Paniyaram is ready to be served!


Chicken Biryani Pakistan Style

This week I tried the Pakistan Version of Chicken Biryani. It is more Spicier & Tastier Biryani. Its easier to make and it is full of Flavors, it’s good to give a try.
Source: Kothiyavunu


For Cooking Rice
Basmati Rice 2 1/2 cup
Water 4 cup
Bay leaf 2
Cloves 3
Cardamom 1
Cumin 1 tsp
Saffron pinch
Salt req
Rose Essence 1/4 tsp

For Marination
Chicken 2 lbs
Yoghurt 1/2 cup
Lemon juice of 1/2 lemon
Ginger garlic paste 1 tbsp
Fried Onion 2
Chilli powder 2 tbsp
Garam masala 2 tsp
Turmeric 1/2 tsp
Salt req

For Masala
Fried Onion 2
Tomato 3
Cinnamon 1 inch
Cloves 4
Green Cardamom 1
Black Cardamom 1
Star Aniseed 1
Ginger 1″ cube
Garlic 4 cloves
Green chilli 4
Mint bunch, Chopped
Coriander 1/2 cup, Chopped

• Pan fry finely sliced onions to golden brown and drain it on a paper towel. ( Use half for Marination & remaining for the Masala ).

For Marination

• Marinate with all the ingredients listed below For Marination and keep it aside for min 1 hour.

For Masala
• Grind Green Chillies, ginger & garlic to paste.
• Take a big pot. Add Fried Onion, Green Chilli-Ginger & Garlic paste, Cinnamon, Cloves, Green Cardamom, Black Cardamom, Star Aniseed. Sauté until the raw smell goes away.
• Add the chopped tomatoes, Cook it along with the masala for couple of minutes.
• Now add the marinated Chicken along with the chopped Mint and Coriander. Allow it to cook covered for 10-15 mins.

For Cooking Rice
• Wash and soak Rice for 30 mins. Drain and keep it aside
• Boil 4 cups of water with the following ingredients Bay leaf 2,Cloves 3, Cardamom 1, Cumin 1 tsp, Salt req.
• Add soaked Rice and cook until 70% done. Approximately 5-8 mins.
• Add a pinch of Saffron to a tbsp of warm water. Pour it on top of the cooked rice.
• Remove and drain it in a colander.

For Layering Masala & Cooked Rice
• Remove half of the cooked Chicken masala to a plate.
• Layer with half of cooked Rice to it and level it. Garnish with chopped Coriander,Mint and few drops of Rose Essence.
• Again empty the Chicken Masala from the plate on top of the Rice.
• Layer with rest of the Rice, chopped Coriander,Mint & Rose essence.

• Cover it and keep ‘Dhum’. Transfer the pot to a unused Dosa tawa and allow it to cook in low flame for an hour or two.
• Switch off the stove. Let the Biryani sit for an hour before you serve.
• Serve with cold raitha.


• Use big pieces of Chicken with bones for this Biryani.
• You can try this with Mutton too. Don’t forget to add Meat tenderizer powder along or you can even pressure cook Mutton separately and prepare Biryani.

Tamil Muslim Biryani (Bai Biriyani)

Can anyone forget the taste of Biryani from a Muslim Wedding?
Definitely not! Back home in India, we had a few close friends, who doesn’t forget to treat us with Biryani on Special Occasions. So I never longed for it then. Ever since I came to US ( with my husband being a die hard Biryani Lover 🙂 ) I always try to learn & try new biryani recipes at home. I came across this wonderful recipe from Viki’s Kitchen Viki, An Amazing cook and an Excellent Narrator! She has many good recipes that I have to learn from her.
Pls note that chilli powder, coriander powder, biryani masala is NOT used in this recipe. Its just a blend of spices, meat & rice.Definitely worth a try.

Chicken 1/2 kg, big pieces with bones
Basmati rice 1/2 kg
Onions 2, thinly sliced
Tomato 4 small, chopped
Cinnamon 2 ( 1 inch piece)
Cardamom 2
Cloves 6
Fennel seeds 1 tbsp
Pepper 1 tbsp
Mint bunch
Coriander 10 strands
Green chillies 6 ( adjust according to your taste)
Ginger 1 inch
Garlic 6 cloves
Ghee 2 tbsp
Oil 1 tbsp
Curd 1/2 cup
Lemon juice from 1/2 lemon
Milk 2 tbsp
Saffron pinch
Rose essence 1 tbsp
Nuts & raisins little
• Wash & Soak rice & keep it separately.
• Clean Chicken really well and marinate it with 1 tsp salt, 1/2 cup curd & juice of 1/2 lemon. Minimum 1 hr to overnight marination for a tender juicy chicken.
• Paste 1
Dry roast one piece cinnamon, cloves, cardamom, fennel & pepper and grind it to powder.
Paste 2
Grind ginger & garlic and keep it separately.
Paste 3
Grind 1/2 of mint with coriander and 4 of green chillies to fine paste. Keep it separately.

• Take a heavy bottomed vessel and heat 2 tbsp ghee & 1 tbsp oil. Add one piece of Cinnamon, 1 Star anise, 1tsp Sea weed (kalpasi), 1 chip of Nutmeg (jathikai) then add the sliced onions. Sauté it to golden brown.
• Add ginger garlic paste ( Paste 2 ) and sauté it till the raw smell goes away.
• Then add the remaining chopped mint along with the tomato, continue to sauté it.
• Add mint, coriander & green chilli paste and continue to sauté it.

• Add marinated Chicken along with the grounded masala powder ( paste 1) and 2 or 3 uncut green chillies. Cook it covered till the chicken is almost done.

• Add the rice and required water ( water should stand up to 1/2 inch above the rice). I added 3 cups.
• Adjust the salt taste.
• Now add in the chopped mint leaves and allow the rice to cook

• When the water starts to disappear and the rice is getting cooked up. Switch off the stove and keep dhum.

• Take a unused dosa tawa and start heating it in a low flame.
• Mix saffron, rose essence in warm milk and sprinkle it on the rice.
• Add ghee roasted cashews & raisins and close the vessel with tight lid and place it on top of the tawa.
• Cover the lids edges with chappathy dough. So that no steam escapes.
• After 2 hours the whole house will be filled with the Aroma of Biryani.
• It can be served with Raitha, Brinjal thalicha & thakkali thithippu.


Tomato Rice ( Thakkali Sadam)

Tomata Rice is one of a quick fix lunch. I usually make it when I have lots of ripen tomatoes at home. It’s a simple yet flavorful recipe. It can be paired up with raita/eggs/potato chips.

Rice 1 cup
Onions 1 big, thinly sliced
Tomatoes 4 small, chopped
Ginger garlic paste 1 tbsp
Mustard 1 tsp
Urad dhal 1/2 tsp
Channa dhal 1 tsp
Cumin 1 tsp
Fennel seeds 1 tsp
Cinnamon 1 inch
Bay leaf 1
Mint little ( I dint use it)
Coriander leaves little
Chilli powder 1/2 tbsp
Coriander powder 3/4 tbsp
Turmeric powder 1/2 tsp
Curry leaves 1 strand

1. Wash & soak rice for 30 mins then cook it with 2 cups of water and a tsp of oil. Once cooked transfer it to a wide bowl and keep it separately.
2. Take a vessel and add little oil. Then add mustard, allow it to crackle.
3. Next add channa dhal, urad dhal,cumin, fennel, cinnamon, bay leaf,curry leaves one by one sautéing it.
4. Add the finely sliced onions and roast it to golden brown.
5. Add ginger garlic paste. Continue sautéing it till the raw smell goes away.
6. Then add the chopped tomatoes. Cook till the juice cooks out and finally add the chilli powder, coriander powder,turmeric powder and req salt.
7. Add the cooked rice to it. Mix slowly and add chopped coriander leaves and give a final mix.
8. Tomato rice is ready!

• Instead if cooking rice separately, you can add the required water & rice to the tomato mix and pressure cook it.
• You can use ghee instead of oil to enhance the flavor.
• Roasted cashews can be added for a crunchy taste.


Muttai Bun ( Bun stuffed with Egg Masala)

It’s a quick dish that can be made easily. If you have a really softer buns/ dinner rolls then quickly go ahead.


Eggs 4 beaten with req salt
Onions 1, finely chopped
Tomato 1/4 of small tomato,chopped (optional)
Green chilli 1, crushed
Ginger 1/2 inch, crushed
Chilli powder 1/2 tbsp
Coriander powder 1/2 tbsp
Turmeric pinch


• Heat little oil and add the crushed ginger & green chilli.
• Add onions and sauté it to golden brown.
• Add very little tomatoes and cook it or you can omit this step.
• Now add the chilli powder,coriander powder & turmeric powder.
• Pour in the beaten eggs and adjust salt taste.
• Switch off the stove when you see the eggs getting scrambled! DON’T allow the eggs to dry! ( The main key is that the egg masala will bind with the bun more easily if it is little wet)
• Take a wide pan and start toasting the bun.
• Fill it with the masala and transfer it back to the wide pan.( Make sure the stove is always low at this stage). Don’t burn the bun! Let it stay for 2 minutes before you serve.
• Muttai Bun is ready!


Paav Bhaji


Potatoes 3 big, cubed
Cauliflower 1 small
Mixed vegetable 1 cup
Onion 1 big, finely chopped
Tomato 2 small, finely chopped
Ginger garlic paste 1 tbsp
Paav bhaji masala 2 tbsp ( you can buy this in Indian store)
Chilli powder 1/2 tbsp
Coriander powder 1/2 tbsp
Butter 1/2 stick
Coriander leaves req



1. Pressure cook cauliflower, potato, mixed vegetable with required water and salt. Keep it separately.
2. In a wide pan heat 1/2 of the butter listed in the ingredients. Add onions and sauté it till they become translucent.
3. Add ginger garlic paste followed by the finely chopped tomatoes and sauté it for few more minutes.
4. Now add paav masala, chilli, coriander powder and cook it till the raw smell goes away.
5. Add the pressure cooked vegetables and adjust the salt taste.
6. Allow it cook in the medium flame, covered for 15 mins. Make sure there is enough water in it.
7. Now remove the cover, add rest of the butter and simmer it for another 10-15 mins.
8. Garnish with cilantro.
9. Serve it with toasted dinner rolls/ buns with chopped onions and lemon.