Chettinad Shrimp Pepper Curry

shrimp curry2
Chettinad Shrimp or Prawn pepper curry is one of the most spiciest and aromatic dish in the world. This recipe that I got from my mom is perfect if you want to indulge in some ‘hotness’. It tastes best with rotis or plain rice. Continue reading


Mushroom Peas Curry/ Mushroom Peas Kurma

Mushroom & Peas Curry will make a good side dish to chappathi or paratha. This is a simple recipe, which has a standard kurma base. Instead of mushroom and peas, you can add any combination of vegetables that you like.
You can also check out my other Mushroom curry – ‘Mushroom Masala
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.

Cherupayaru Curry / Pachaipayaru Curry / Green Gram Curry

Cherupayaru or Pachai payaru Curry will be a perfect accompaniment to Puttu/Roti. It is more nutritious and easy to make. Here goes the Recipe..

Whole Green gram 1 Cup
Cumin 1/2 tsp
Coconut 3 tbsp, grated
Turmeric powder 1/4 tsp
Chilli powder 1/2 tsp
Coriander powder 1/2 tsp
Mustard 1/4 tsp
Urad dhal 1/4 tsp
Curry leaves 2 Sprigs
Red Chillies 2

• Wash and pressure cook Green gram dhal with salt till it becomes soft.
• Take a new pan. Heat little oil. Add Mustard, Urad dhal, Cumin, Red Chillies, Curry leaves. Sauté for few mins.
• Once the pressure gets released, add the cooked Green dhal along with the water in to the pan.
• Add Chilli powder, Coriander powder, Turmeric powder. Adjust the salt taste.
• Grind the grated Coconut with little water. Add it to the Curry.
• Allow it to cook for few minutes then switch off the stove. Cherupayar curry is ready to be served with Puttu or Roti.

Punjabi Rajma Chawal

Rajma Chawal is a popular North Indian dish, made with Red kidney beans in a thick curry full of Indian spices. It is served with Rice. This recipe is adapted from Chef In You, with little variations.

Red kidney bean 1 Cup
Onion 1, finely chopped
Tomato 2, chopped
Ginger 1/2 inch
Garlic 2 cloves
Chilli powder 1 1/2 tsp
Coriander powder 1 1/2 tsp
Amchoor powder 1 tsp

Dry Roast & Grind
Bay leaf 1
Cloves 3
Cardamom 1
Cinnamon 1″
Cumin 1/2 tsp
Fennel 1/2 tsp

• Soak Red kidney bean overnight or minimum 8 hours. Pressure cook with a tsp of salt for 4 whistles.( Totally depends on the variety of Kidney bean you use ). Wait till the pressure is released.
• Heat a small pan. Dry roast all the items listed under Dry Roast & Grind and make it a fine powder. Keep it aside.
• Grind Ginger & Garlic to paste. Keep it aside.
• Take a new pan. Heat little oil. ( You can add butter or ghee for a richer flavor ) Add the Onions. Sauté it to golden brown.
• Purée half of the sautéed Onions. Keep it separately. ( You can purée all the Onions if you want ).
• To the rest of the onions in the pan, add the Ginger-garlic paste. Sauté it till the raw smell goes away.
• Add the puréed Onion to it and cook for few minutes.
• Purée the chopped Tomatoes and toss it in to the pan. Cook for couple of mins.
• Add the Chilli powder, Coriander powder, Amchoor powder & the grounded Garam masala powder. Cook till the spices get infused in the curry.
• Add the pressure cooked Red Kidney bean in to it along with the water.
• Mix thoroughly. Adjust the salt taste.
• Cook till you get the desired consistency. Garnish with coriander leaves.
• Serve hot with Rice/ Roti.

• You can add little cream on top before you serve.
• I have used very limited spices. You can increase it according to your needs.

Chicken Manchurian ( No Fry )

Chicken Manchurian, a blend of Indian & Chinese Cuisine. Here the common Indian ingredients Ginger, Garlic & Green chillies are mixed with the Chinese Soy sauce, Corn flour & Chicken (instead of the regular Garam Masala). This is a no fry Version. Give a try, I am sure you would never miss the fried version.
Adapted from Sailu’s Kitchen

Chicken 1/2 lb
Onion 1, finely chopped
Spring onions 3-4tbsp
Ginger 1 tsp, chopped finely
Garlic 1 tsp, chopped finely
Soya sauce 2 tsp
Vinegar 2 tsp
Green chillies 2, finely chopped
Chicken stock 1/4 Cup
Corn flour 1 tbsp + Chicken stock 5 tbsp
Red Chilli powder 1/2 tsp
Brown sugar 1/2 tsp
Tomato ketchup 2 tbsp
Salt req

To Marinate
Egg White 1
Corn flour 2 tbsp
All purpose flour 1 tbsp
Ginger garlic paste 1 tsp
Pepper 1/4 tsp

• Marinate the boneless chicken with the listed ingredients for 1 hour. Pan fry it with very little oil to golden brown. ( If you want you can deep fry the same marinated Chicken)
• Take a new pan. Heat little oil. Add the chopped garlic and ginger. Sauté it and then add the finely chopped onions and green chillies. Fry the onions to golden brown. ( dont smash the onions )
• Add Red Chilli powder and gently sauté it along with the onions for a min.
• Bring the flame to low and then add Soy sauce, Vinegar, Brown sugar & Tomato ketchup. Mix it well.
• Add 1/4 cup Chicken stock. Combine all the ingredients & cook for couple of mins.
• Toss in the pan fried Chicken. Adjust the salt and cook for few mins.
• Pour Corn flour mixed in Chicken stock to it and give a thorough mix and cook at medium heat for 5 mins.
• Switch off the flame. Garnish with chopped spring onions & Serve hot as an appetizer or as a side dish to Rotis!


Kadai Paneer

Paneer/ Indian Cheese 1 Cup, 1″Cube
Onion 1, Cubed
Tomato 1, Chopped
Red bell pepper 1, Cubed ( any color )
Coriander seeds 1/2 tsp
Cumin 1/2 tsp
Ginger garlic paste 1 tsp
Green Chillies 2 ( optional )
Chilli powder 1 tsp
Coriander powder 1 tsp
Garam masala powder 1/2 tsp
Tomato ketchup 2 tsp

• Soak the cubed Paneer in hot water and keep it aside.
• Dry roast Cumin & Coriander seeds in a pan and crush it coarsely with pestle & mortar.
• Take a wide pan. Heat little oil. Add the crushed Cumin & Coriander seeds.
• Add the Onions & sauté it till they become translucent.
• Add Ginger garlic paste.
• Add the chopped Tomatoes. Keep sautéing it.
• Now add the Chilli powder, Coriander powder & Garam masala powder.
• Next add the Red bell pepper and req Salt.
• Remove the Paneer cubes from the hot water and toss it in to the Curry.
• Add 1/2 Cup of water & cook it in medium flame for 8-10 mins. ( Make sure you don’t burn any )
• Switch off the stove. Add Tomato ketchup, give a gentle mix. Garnish with Coriander leaves & Serve hot with Roti!


Karaikudi Chicken Curry

Serves: 3-4 people
Chicken 1 lb
Onion 1, chopped
Tomato 1, chopped
Cumin 1/2 tsp
Fennel 1/2 tsp
Chilli powder 1/2 tsp
Coriander powder 1/2 tsp
Turmeric 1/4 tsp
Coriander leaves req
Salt req

Roast & Grind
Red chilli 4
Coriander seeds 1 tsp
Garlic 3 cloves
Ginger 1″ piece
Cinnamon 1″ piece
Cloves 3
Cardamom 1
Pepper 1 tsp
Coconut 2 tbsp
Curry leaves 1 small sprig

• Dry roast all the ingredients listed in
Roast & Grind one by one for few mins.(Make sure not to burn any). Grind it to paste with little water. Keep it separately.
• Take a vessel, heat Sesame oil. Add Cumin & Fennel seeds.
• Add Onions & sauté it to golden brown. ( Never mash the onions, sauté it gently )
• Add the chopped Tomatoes. Cook it till the tomatoes shrink.
• Next add the Chilli powder, Coriander powder & Turmeric. Sauté it for couple of mins.
• Now add the grounded paste. Cook it for few mins then add the Chicken.
• Mix it thoroughly in the curry with enough water & required salt.
• Cover & cook for 5-8 mins. Open the lid and simmer for the next 5 mins.
• Garnish with Coriander leaves & serve with Chappathy/ Naan/White Rice.


Palak Paneer

Palak Paneer is a North Indian dish, popular among Vegetarians. Here the Paneer/Indian Cheese is simmered in the pureed Palak/Spinach Curry. I usually make it very mild with reduced spices for my kids to relish and to hold up the actual Spinach taste.

Organic baby Spinach 4 Cups
Onion 1, finely chopped
Ginger garlic paste 1 tsp
Paneer / Indian Cheese 200 gms, Cut in to 1″ Cube
Fresh Cream 3 tbsp
Green Chilli 3 (adjust according to your needs)
Salt req

• Take a wide pan, add the Spinach & Green chillies. Sauté it till the Spinach shrinks. Switch off the stove. Let it cool and then grind to paste with little water. Keep it aside. (You can blanch the Spinach & purée instead)

• Take a pot. Heat little oil. Add Cumin then add the chopped Onions. Sauté it till they become translucent.
• Now add the Ginger garlic paste. Cook it till the raw smell goes away.
• Add the puréed Spinach and adjust the salt taste.
• Pan fry the Paneer cubes in a separate pan for couple of minutes and toss it in to the Spinach curry.
• Cook it in low-medium flame for 5 mins and switch off the stove.
• Add fresh cream on top and serve hot with Chappathy or Naan.