Kadalai parupu/Channa dhall chutney




Kadalai parupu – 1/4 cup

Coconut – 2 tsp

Onion – 1

Tomato – 1

Red chillies – 3 to 4

Ginger – A small piece

Asafoetida –  A pinch

Tamarind paste – 1 tsp

Salt to taste


Fry the channa dhall in a tawa for few minutes. Make sure it does not get burnt.  Then, in a separate tawa, add oil.  Add asafoetida, red chillies, onion, tomato, ginger one by one.  Saute until it becomes soft and add tamarind paste, add salt.  Now once this is done, switch off the flame and allow it to cool.  Grind the roasted channa dhall along with the onion-tomato mix along with coconut.  Goes well with idly, dosa, and rice (serve with sesame oil).


Mutton cutlet



Mutton – 1/4 kg

Potato – 2

Ginger-Garlic paste – 1 tsp

Onion – 1 (finely chopped)

Green chillies – 4 to 5 (finely chopped)

Egg – 2

Breadcrumbs – 1 cup

Turmeric powder – 1/2 tsp

Chilly powder – 1 tsp

Coriander powder – 1 tsp

Garam powder – 1/2 tsp

Curry leaves – few

Cilantro – 1/2 cup (finely chopped)

Salt to taste



Mince the meat in a blender (make sure to mince only the fleshy part of the meat).  Cook the minced mutton with turmeric powder, chilly powder, coriander powder, garam masala powder, ginger-garlic paste, salt.  Pressure cook potato for 1 whistle separately. Peel off the skin and mash it up.  In a pan, add oil, add chopped onion, chopped green chillies, curry leaves.  Now add the cooked mutton.  Saute for a few minutes making sure there is no liquid left out.  Mix the mutton along with potato.  Add cilantro.  Mix well.  Make small patties.  Beat the egg separately in a bowl. Now dip the patties in the egg and then coat with breadcrumbs.  Deep fry in oil.  Enjoy with ketchup.


Spicy Pasta




Pasta – 1 cup

Onion – 1

Tomato – 1

Chilly powder – 1/2 tsp

Coriander powder – 1/2 tsp

Garam masala powder – 1/4 tsp

Turmeric powder – 1/4 tsp

Ginger – a small piece (finely chopped)

Garlic – 4 to 5 (finely chopped)

Tomato ketchup – 1 tsp

Grated cheese – Little (optional)

Salt to taste

Cilantro to garnish


In a pan, add water. Add pasta. Boil it until the pasta becomes soft. Strain it in a colander once the pasta is well cooked.

In a separate pan, add oil.  Add ginger, garlic, onion, tomato one by one.  Saute them well.  Add salt.  Add chilly powder, coriander powder, garam masala powder.  Mix them well and cook well until the raw smell is gone.  Now add pasta and mix well.  Add tomato ketchup.  Mix well.  Switch off the flame.  Add cilantro.  Add grated cheese at the end if required.

Chicken curry – Quick and Easy



Chicken – 1/4 kg

Small onions – 10 to 12

Tomato – 1 (chopped)

Ginger-Garlic paste – 1 tsp

Turmeric powder – 1/4 tsp

Chilly powder – 1 tsp

Coriander powder – 1 tsp

Fennel seeds – 1 tsp

Cinnamon – a small piece

Cloves – 2

Curry leaves

Salt to taste

Cilantro to garnish


Wash chicken. Heat the pan.  Add cinnamon, cloves, fennel seeds. Fry for a few minutes.  Blend this into fine powder. In another pan, add oil.  Add small onions saute and add tomatoes.  Saute until it becomes soft. Grind this into a paste.  Now in a separate pan, add oil. Add ginger-garlic paste.  Add curry leaves. Fry for 2 min. Now add chicken. Mix well and saute for 5 min.  Add turmeric powder, chilly powder, coriander powder, salt one by one. Cook for 5 to 10 min. Now add the onion and tomato paste.  Mix well.  Add some water and cook well in medium flame.  Once the chicken is well cooked, add the spice powder (cinnamon, cloves, fennel seeds) and cook for another 10 minutes in low flame. Switch off the flame.  Finally garnish with cilantro.

Tasty Potato Fry




  • Potatoes – 4
  • Red chilly powder – 3/4 tsp
  • Coriander powder -1 tsp
  • Cumin powder – 1/2 tsp
  • Red chilly flakes – 1/2 tsp (optional)
  • Crushed pepper – 1/2 tsp
  • Chilly chicken powder – 1 tsp
  • Garlic powder – 1/2 tsp
  • Salt – to taste
  • Oil – 2 tbsp
  • Cumin seeds – 1/2 tsp
  • Curry leaves – a few


Make a paste of red chilly powder, coriander powder, cumin powder, red chilly flakes, pepper powder, chilly chicken powder, garlic powder and salt with little water.

Boil the potatoes in a pressure cooker for one whistle and peel off the skin.  Cut the potatoes into cubes.

Marinate the potatoes with the paste for 5 minutes.

Heat oil in a pan and add the cumin seeds followed by curry leaves.

Fry the potatoes in low flame.  Gently toss the potatoes taking care not to break them. Fry until it turns golden brown.

Spicy potatoes ready!!!

Paruppu Rasam



Toor dal,cooked – 1/4 cup
Tomatoes,finely chopped – 4
Tamarind,pulp – 1/4 cup
Garlic – 4-5 pieces
Turmeric powder – 1/4 tsp
Coriander leaves,finely chopped – 1/2 cup
Salt to taste – 1 tsp

For Seasoning:
Mustard seeds – 1/4 tsp
Urad dal – 1/4 tsp
Hing powder – a pinch
Jeera – 1 tsp
Curry leaves as needed
Dry red chillies – 3
Green chillies, long slit – 2

To Make Rasam Powder:
Toor dal – 1 tsp
Jeera – 1 tsp
Pepper – 2 tsp
Coriander seeds/dhania – 1 tsp
Dry red chillies – 2

Blend these items into fine powder.



Cook the toor dhall in a cooker.  Smash the dhall once its is well cooked.

Chop tomatoes finely into small pieces.

Crush the garlic.

Soak the tamarind in hot water and extract the pulp.

Heat ghee/oil in kadai and do the seasoning one by one.

Add the chopped tomatoes.  Saute them.  Add the crushed garlic. Fry for few more mins. Then add turmeric powder,salt and let it cook for few more mins.

Add the rasam powder to the tomato mix and saute for few mins,add little water and let it cook.

Then add the tamarind pulp water.

Then finally add little dhall, let it cook. Allow it to boil. Switch off the flame. Garnish with coriander leaves.