Parangikkai Masiyal aka Kaddu ki Sabzi

Back home , we make parangikkai as Poriyal or in Sambhar.These only went well with rice but I wanted to have the Parangikkai with Paratha/Roti and when I got this taste from a Punjabi friend here,I could not hold myself from calling her mom and to check out this preparation.

What I made was certified almost close the target "kaddu sabzi" !So , here we go !

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Meen Varuval (Tamil-Fish-Fry-Recipe)

True origins of coastal South India,my family relishes meen/fish anytime and its also the most preferred Non-Vegeterian dish during the weekdays.
Fish Storage
People do get paranoid when it comes to preserving/storing fish, I do not count amongst them and have been doing so conveniently for years now. And only for those who are interested and can’t get to the market regularly I will share the basic of fish storage techniques which I follow for decades now!!

Needless to say,the start would be cleaning the fish thoroughly with rock salt and turmeric{I clean them twice}. Now grate fresh ginger- garlic and apply them to the fish,  followed by dhania /coriander powder, chilli powder {option:green chilli paste} , salt, turmeric and Jeera Powder. Add a proportionally larger quantity of jeera powder{Cumin seeds powder}as Jeera cuts down the smell of raw fish even when you fry it after 4 days. Deep freeze them in small boxes {so that you can remove only a part of it and thaw , rather than doing the whole stock everyday which will only reduce the storage life}. So that when you need to use the fish for that day, keep it in room temperature for 2 hours and use the way you want.
My Nutrition Corner

- Fish is a very good source of protein, Omega3 fatty acids
- Good for low fat diets
- Contains Vitamin Bwhich helps to reduce stress and Anxiety
- Vitamin A helps prevent arthritis, acne and bronchitis
- Calcium helps teeth and bones to keep healthy


Sheela Fish - 1/2kg {use any Fish}
Red Chilli Powder - 1tbsp
Jeera Powder - 2tbsp
Dhania Powder - 1 1/2tsp
Karuvepilai/ Curry leaves powder - 1tsp(dried and powdered)
Ginger /garlic paste - 1tbsp
Salt- to taste
Olive oil - to use {alternatively any cooking oil}

1. Mix all the ingredients with little olive oil and apply on fish.

2. Allow it to soak for 2 hrs in fridge{if you are runnign short of time, you can cook in 10 minutes but be ready to accept a comparatively insipid taste}.

3. Heat a pan and grease with olive oil. Place the fish on them. Allow to cook for 2-3 min and turn over and again allow to cook the other side.

4. Server hot with steamed rice and dal/sambhar.

Karai Kozhambu Podi- Tamil Gravy Masala

Note :

A spicy gravy Podi/Masala used to make gravy with vegetables like Brinjal,Ladiesfinger, Chick Peas etc.

I generally get this ground from the local "Atta Chakki/Flour Mill Machine" during my visit to Chennai.It stays fresh for almost a year when stored properly. Ideally I keep a good amount of the Podi, in a air tight container in my kitchen rack for regular use, while the rest stays secured in fridge sheltered in "ziplock covers"{alternatively in any air tight containers}.

For those not having access to the local Flour Mill , can grind in a food processor.But be careful not to fill them in containers soon out of the blender as the heat in the Masala/Podi will translate to mositure and dampen the Podi. This will reduce the shelf life ruin the entire effort.If I had the time I would have preferred doing them at home,as the aromaof all the fresh masala's transforming in the blender is a heavenly nostalgic experience.

From Rajis Food Blog


Whole Red Chilli - 250 gms
Dhania Seeds - 500 gms
Jeera -50gms
Black pepper - 50 gms
Curry leaves ( 1 Cup)- Washed, dried and lightly dry roasted


1. Dry roast all ingedients. Please roast ingredients seperatly as all of them have different heating temperature and you can land up buring dhania seeds and red chillis while waiting for blackpepper to roast.
2. Cool the roasted ingedients and grind them together in Processor /Local Flour Mill.

Bisibela Bhat (Sambhar Rice- Tamil Rice Recipe)

Bisibela bhat has been associated with special occasions in our house. I have deliberately avoided making that often to retain the sanctity of taste that is so unique.I have tasted a lot number of variations in Bisibela Bath in different corners of the Country.

What I make is a spicier version as for me, the tangy hot flavor with the extra spice evokes is what makes it so special. Thankfully, my family agree to this,specially the kids making it all the more easier.

While I was in Bangalore, I liked the garnishing with Khara boondi.However,Bisibela Bhat in Chennai are served with Applam.

I have always believed -there is no perfect "recipe" defined , the way you like is perfect for you!

Preparation time: 10 mins
Cooking time: 20 mins
Serves: 6

1 cup onions, finely chopped
1 1/2 cup vegetable, chopped and boiled (carrots, potatoes, peas and beans)
1 1/2 cup raw rice
1/2 cup toor dal /Lenthil
Tamarind Size of a small lime
1 big tomato, chopped
4 green chilli, finely chopped
1 inch (25mm) of ginger, chopped
1 tsp of mustard seeds
1 tsp of cumin seeds (jeera)
pinch of asafoetida (hing)
2 tsp red chilli powder
2 tsp corainder powder (dhania)
2 tsp sambar powder
1 tsp of bisibela bhat powder (optional)
pinch of tumeric powder
6-8 curry leaves
4-5 piece of drumstick
1 cup of water
1 tbsp of ghee

1. Wash rice and dal. Place in the containers with 2 1/2 cups of water, a pinch of turmeric powder . Cook in a pressure cooker till the rice and dal is done.

2. Soak tamarind in a little water and extract juice.

3. Heat little ghee, add mustard seeds, cumin seeds.

4. When the mustard seeds and cumin seeds crackles add curry leaves, pinch of asafoetida, ginger and green chillies.

5. Add onions fry them till they are translucent.

6. Add drumstick and tomatoes and fry for few minutes.

7. Add vegetables and fry them for few more minutes.

8. Then add red chilli powder, corainder powder, tumeric powder, sambar powder and salt to taste. Mix well.

9. Add the tamarind pulp and cook for some time till the raw smell of masala is gone.

10. Add rice to the mixture and 1 cup of water. Mix well and cook it for few minutes.

11. Mix well. Remove from fire. If you like ghee, add just before serving.

12. Serve with onion raita and papad.

Paneer Liver Curry (Paneer and Palak sabzi)

Nutrition Corner :
** Paneer is a wholesome food rich in protein and riboflavin
** Spinach has a high nutritional value and is extremely rich in antioxidants,
specially when fresh,steamed,or quickly boiled,also a rich source of vitamin A
** It is considered to be a rich source of iron.
** Spinach also has a high calcium content
** For maximum benefit from the folate in spinach,better to steam it than to boil it

So, we have all reasons to have this in our menu regularly ...!!

It might sound a little extensive process , but trust me the pleasure of the final dish is so divine that, it overrules the effort. :)

Ingredients :

Palak - Half Bundle
Paneer- 250gms
Besan - 3 tsp/ as per taste
Capsicum - 2 (cut in slices)
Onion - 1
Tomato - 2
Khaskhas - 1tsp
Dhania Powder - 1tsp
Turmeric Powder - 1/4tsp
Red Chilli Powder -1/2 tsp
Ginger Garlic Paste - 1 tsp
Green Coriander /Cilantro - for Garnish

Method :

1. Wash and steam Palak. Remove water and add pinch of red chilli powder and salt to Palak and grind in mixie to make a paste

2. Grind Khas Khas to a fine paste

3. In a pan , heat 3 tsp Oil, add onion, tomato, Khas Khas Paste, Ginergarlic Paste, Rede Chilli, Turmeric and Dhania. Stir well.

4. When almost cooked, add the water which was used to steam palak, and pinch of salt to it ( make sure you add the salt only for the gravy)

4. To the palak puree add besan and bring to dough consistency. Make lemon size balls and steam them.

5. Remove , cool and fry these balls in oil over medium heat.Cut into medium sized piece.

6. Add Paneer and Capsicum and cut palak balls to the gravy and mix well.Garnish with fresh dhania leaves.

7. Remove from fire and serve with hot Parathas'

This recipe is a participant of :Let's relishh-Paneer

Food thoughts

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