Thanjavur Fish Fry in english

“Traditional Thanjavur Meen Varuval Recipe |Easy Fish Fry Recipe Tamil”

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"Traditional Thanjavur Meen Varuval Recipe

When we think of Thanjavur, what comes to mind are its majestic temples, culture, music, and paintings. But just as important is the region’s culinary heritage. Among its traditional delights, one standout is the “Thanjavur Fish Fry.”

 

Made with an aromatic paste of ginger, garlic, shallots, green chilies, coriander leaves, curry leaves, and a blend of spices, this dish captures the essence of Thanjavur cuisine. Once marinated and fried, the fragrance that fills your home will transport you straight to this historic land. This fish fry pairs perfectly with rice, sambar, or rasam, and once you’ve tasted it, it’s impossible to forget.

This isn’t just any fish fry—it’s a signature of Thanjavur!

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Preparation Time

30–40 minutes

Serve

6–7 people

Ingredients:

  • For the fish fry paste:
  • Shallots – 5
  • Garlic – 10 cloves
  • Ginger – small piece
  • Tomato – 1
  • Green chili – 1
  • Coriander leaves – a handful
  • Curry leaves – a few sprigs
  • Grated coconut – as needed
  • Fish pieces – 10 large pieces
  • Red chili powder – 1 tbsp
  • Turmeric powder – ½ tbsp
  • Oil – 100 g
  • Black pepper – 1 tsp

Required Cooking Equipments:

  • Mixer – to make the paste
  • Plate – for marinating
  • Kadai/pan – for frying the fish
  • Bowl – to place the fried fish

Cooking Instruction :

  • First, in a mixer, grind together shallots, garlic, ginger, tomato, green chili, coriander, curry leaves, fennel seeds, pepper, and grated coconut into a fine paste.
  • Separately, mix chili powder, turmeric powder, and salt with a little water to form a smooth spice mix.
  • Wash the fish pieces thoroughly and coat them with both the freshly ground paste and the spice mix. Let it marinate for an hour.
  • Then heat a wide pan with a generous amount of oil and shallow fry the fish pieces on medium heat. Turn them gently to avoid breaking. Add some curry leaves while frying for extra flavor.
  • Your delicious Thanjavur Fish Fry is ready! The aroma alone will make your mouth water—get ready to serve and enjoy!

Serving Method:

  • Serve the fish fry warm.
  • Pair it with sautéed onions, lemon wedges, and a few mint leaves for added flavor.
  • Goes perfectly with plain rice and sambar or rasam.
  • For a festive look, garnish with fried curry leaves and onion rings.

Cooking Tips :

  • Adding a bit of gram flour or rice flour gives the fish a crispy outer layer.
  • Always fry the fish only after the oil is well-heated to avoid breakage.
  • Flip the fish gently while frying to prevent crumbling.

Thanjavur Fish Fry isn’t just another fish recipe—it’s an elegant dish that can elevate any meal to a feast. Its irresistible aroma and unforgettable taste make it a timeless treasure from Tamil cuisine. If you’ve tried it before, you’ll be drawn back to it again. If not—now’s the time to experience this culinary gem!

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"Vannakkam! Cooking Signal was born from my love for cooking and for sharing Recipe with family and friends. My goal is to inspire and empower you to cook with confidence and to enjoy quality time with your loved ones."

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Snacks Recipes தின்பண்டங்கள்
Village Recipes / கிராம உணவு
Pickles / ஊறுகாய் வகைகள்
Festival / பண்டிகை உணவுகள்
Dessert Recipes/ இனிப்பு வகைகள்

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Paalakkeerai recipe in english

Definitely try this Palak Keerai Keerai Masiyal at Home!

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Palak Keerai Masiyal Recipe

There are many dishes you can make with Palak (spinach) — like Palak Thokku, Palak Kadayal, Palak Paneer, Palak Chapathi, and more. But today, we are going to see how to make Palak Keerai Masiyal (Spinach Mash).

Though it’s a very simple recipe, the taste will be absolutely amazing. You can easily mix this into rice and feed it to kids — they will love it!

Palak is rich in iron and helps boost hemoglobin levels. Eating it two or three times a week is very good for our health. Regular consumption of spinach offers many benefits, so make sure to include it often in your diet!

It’s also excellent for diabetic patients. Moreover, Palak is rich in folic acid, making it a wonderful food for pregnant women too.

Please do try this Palak Keerai Masiyal recipe at least once at home. We are going to prepare this tasty dish with very minimal ingredients and in a simple method.

This dish is perfect to pack with rice for kids’ lunch boxes as well — they’ll surely finish everything happily and come back home with empty lunch boxes!

Now let’s see how to prepare it! Not just reading — definitely try it at home too! Don’t miss it!

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Preparation Time

25 minutes

Serve

2-3 person

Ingredients:

  • 1 bunch Palak (spinach)
  • 1/4 tsp Turmeric powder
  • 1/4 tsp Asafoetida powder
  • 1/4 cup Grated coconut
  • 2 Green chilies
  • 1/2 tsp Mustard seeds and urad dal
  • Salt, as needed
  • 1 tbsp Oil

Required Cooking Equipments:

  • Pot (for cooking the spinach)
  • Mixer jar (for grinding)
  • Pan (for tempering)
  • Ladle

Cooking Instruction :

  • Cooking the Spinach:
  • First, take a pot and add the cleaned spinach.
  • Add turmeric powder, required salt, and a little asafoetida powder.
  • Add enough water and cook over medium flame until the spinach becomes soft and frothy.
  • Grinding:
  • Once the spinach is cooked, let it cool a little.
  • Add it to a mixer jar along with grated coconut and green chilies.
  • Grind everything coarsely (it should be slightly grainy, not too smooth).
  • Tempering:
  • Place a pan on the stove, add oil, and heat it.
  • Once the oil is hot, add mustard seeds and let them splutter.
  • You can add a pinch of salt too while tempering.
  • Cooking the Masiyal:
  • Now, add the ground spinach mixture to the tempered oil.
  • Stir well and cook over a low flame.
  • Keep stirring occasionally so that it doesn't stick to the bottom.
  • Cook until the mixture thickens and the raw smell goes away.

Serving Method:

  • Serve with hot plain rice or sambar rice for an amazing flavor.
  • It’s a healthy option even for small kids.
  • A side of potato fry or vatha kuzhambu will pair beautifully with it!

Cooking Tips :

  • Always wash the spinach 2–3 times thoroughly to remove any dirt or mud.
  • You can adjust the amount of green chilies according to your spice preference.
  • Adding coconut enhances the richness and flavor — you can also add a little fennel seeds if desired.
  • While grinding, make sure not to grind it into a very fine paste; a slightly coarse texture is best.
  • Avoid adding too much water; otherwise, the masiyal will not thicken properly.

Delicious, simple, and extremely healthy, Palak Keerai Masiyal is a wonderful dish to make at home. Spinach is loaded with iron and a variety of essential vitamins, making it beneficial for everyone from kids to adults.

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"Vannakkam! Cooking Signal was born from my love for cooking and for sharing Recipe with family and friends. My goal is to inspire and empower you to cook with confidence and to enjoy quality time with your loved ones."

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Podi Recipes / பொடி வகைகள்
Chutney Recipes / சட்னி வகைகள்
Snacks Recipes தின்பண்டங்கள்
Village Recipes / கிராம உணவு
Pickles / ஊறுகாய் வகைகள்
Festival / பண்டிகை உணவுகள்
Dessert Recipes/ இனிப்பு வகைகள்

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Chettinad nandu recipe in enlish

“Chettinad Crab Thokku | How to Make Delicious Seafood Crab Thokku”

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Chettinad Crab Thokku (Chettinad Nandu Thokku)

This Chettinad Crab Thokku (Chettinad Nandu Thokku) tastes absolutely divine when served hot with steaming rice. You can even mix it well with rice and enjoy. Especially during rainy and winter seasons, it feels soothing and comforting for the body.

No matter what type of crab you use, when cooked with this masala method, it turns out delicious.

Among crab dishes, everyone loves crab rasam, crab gravy, and many more — and crab is available year-round. Many people are unsure how to cook crab, but don’t worry about that!

Try following this simple method — it’s very easy to make, and the taste will stick to your tongue making you crave for more!

Be sure to try this crab thokku recipe once this weekend; everyone at home will absolutely love it!

 

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Preparation Time

45 minutes

Serve

3-4 person

Ingredients:

  • ½ kg - cleaned sea crab
  • 2 large - onions
  • 2 - tomatoes
  • 2 - green chilies
  • 1 tablespoon - ginger garlic paste
  • Salt - as needed
  • 1 ladle - groundnut oil
  • ½ teaspoon - turmeric powder
  • 2 teaspoons - coriander powder
  • 1 teaspoon - chili powder
  • 2 teaspoons - black pepper powder
  • 2 sprigs - curry leaves

Required Cooking Equipments:

  • Large heavy-bottomed pan (kadai)
  • Spatula
  • Plate
  • Large bowl to clean crabs
  • Lid for covering the pan

Cooking Instruction :

  • Place a kadai (pan) on the stove and heat it. Once hot, add oil.
  • Add ginger-garlic paste and crushed green chilies.
  • Once the raw smell goes off, add the chopped onions with a little salt and sauté well.
  • When the onions turn golden, add the tomatoes and continue sautéing.
  • After the onions and tomatoes have softened well, add all the spice powders one after another and fry them well.
  • Adjust the salt according to your taste and mix thoroughly.
  • Now add the cleaned crab, mix well, and pour about one tumbler (approx 200 ml) of water. Cover the pan and allow it to cook.
  • Once the water from the crab dries up, sprinkle pepper powder over it like gentle rain.
  • Stir it gently and let it simmer for about half an hour covered.
  • Now your aromatic, mouthwatering Chettinad Crab Thokku is ready to serve!

Serving Method:

  • Serve hot with steaming rice.
  • Mix it into rice for a juicy, flavorful meal.
  • It also pairs beautifully with chapati, idiyappam, and even idli.
  • Serving it alongside a little fenugreek (vendhaya) curry makes it even more delicious.

Cooking Tips :

  • Clean the crab thoroughly to avoid any unwanted smell.
  • Always fry the spice powders on medium heat to preserve the final taste.
  • Adding a little extra black pepper enhances the spicy and aromatic flavor.
  • Avoid adding too much water while cooking crabs; they release their own juices.
  • Gently stirring and slow-cooking in the final stage ensures the crab meat doesn’t break apart.

Chettinad-style Crab Thokku is a wonderful dish bursting with the aroma of the sea. It’s the perfect choice for both rainy and winter seasons. With this simple method, you can prepare restaurant-quality crab thokku right at home.

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Cook's Signal

"Vannakkam! Cooking Signal was born from my love for cooking and for sharing Recipe with family and friends. My goal is to inspire and empower you to cook with confidence and to enjoy quality time with your loved ones."

You Must Read

Must Visit Recipes

Podi Recipes / பொடி வகைகள்
Chutney Recipes / சட்னி வகைகள்
Snacks Recipes தின்பண்டங்கள்
Village Recipes / கிராம உணவு
Pickles / ஊறுகாய் வகைகள்
Festival / பண்டிகை உணவுகள்
Dessert Recipes/ இனிப்பு வகைகள்

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 “செட்டிநாடு நண்டு தொக்கு ரெசிபி| சுவையான கடல் நண்டு தொக்கு செய்வது எப்படி”

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செட்டிநாடு நண்டு தொக்கு(Chettinad nandu thokku)

இந்த செட்டிநாடு நண்டு தொக்கு(Chettinad nandu thokku) செஞ்சு சுட சுட சாதத்தோட சேத்து சாப்பிட்டா அவ்வளவு அற்புதமான டேஸ்டுல வரும். இத சாதத்தோட போட்டு பெரட்டியும் சாப்பிடலாம். மழை காலத்துலயும் குளிர்காலத்துலயும் நம்ம ஒடம்புக்கு இதமா இருக்கும். எந்த வகையான நண்டா இருந்தாலும் இந்த செய்முறையுல மசாலா செஞ்சா சுவையா இருக்கும்.

இதுலயே எல்லாரும் விரும்பி சாப்பிடுறது நண்டு ரசம், நண்டு கிரேவி,நண்டு எல்லா காலத்துலயும் கிடைக்கும். நெறயா பேருக்கு நண்டு எப்பிடி சமைக்குறதுனு தெரியாது, ஆனா அந்த கவலையே வேண்டாம்.

இந்த செய்முறையில செஞ்சு பாருங்க. ரொம்ப சுலபமா செய்ய முடியும். சுவை நாக்குலயே ஒட்டிக்கிரும்.அடி கடி செய்ய தோணும். இந்த வாரம் கடைசில நீங்க இந்த நண்டு தொக்கு ரெசிபிய கண்டிப்பா ஒரு தடவை ட்ரை பண்ணி பாருங்க எல்லாரும் விரும்பி சாப்பிடுவாங்க.

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தயாரிப்பு நேரம்

45 நிமிடம்

சேவைகள்

3-4 நபர்

தேவையான பொருட்கள்:

  • 1/2 கிலோ - சுத்தம் செஞ்ச கடல் நண்டு
  • 2 பெரிய - வெங்காயம்
  • 2 - தக்காளி
  • 1/2 ஸ்பூன் - மஞ்சள் தூள்
  • 2 ஸ்பூன் - மல்லி தூள்
  • 2 - பச்சை மிளகாய்
  • 1 டேபிள்ஸ்பூன் - இஞ்சி பூண்டு விழுது
  • உப்பு - சுவைக்கு ஏற்ப
  • 1 குளிக்கரண்டி - கடலை எண்ணெய்
  • 1 ஸ்பூன் - மிளகாய் தூள்
  • 2 ஸ்பூன் - மிளகு தூள்
  • 2 கீற்று - கருவேப்பிலை

தேவையான சமையல் உபகரணங்கள்

  • பெரிய கடாய்
  • கரண்டி
  • தட்டு
  • நண்டு சுத்தம் செய்ய பெரிய பாத்திரம்
  • மூடுவதற்கான தட்டு

செய்முறை :

  • ஒரு கடாய அடுப்புல வச்சு அது சூடானதும் எண்ணெய் ஊத்தி காஞ்சதும் அதுல இஞ்சி பூண்டு பேஸ்டும் பச்சை மிளகாய ஒடச்சு போட்டுக்கோங்க.
  • அதோட பச்ச வாசனையலாம் போனதும் வெட்டி வச்சு இருக்க வெங்காயத்த சேத்து கொஞ்சமா உப்பு சேத்து வதக்குங்க.
  • வெங்காயம் பொன்னிரமா ஆனதும் தக்காளி சேத்து வதக்குங்க.
  • வெங்காயமும் தக்காளியும் நல்லா குழஞ்சதும் மேல குடுத்து இருக்க மசாலா தூள் எல்லாத்தையும் ஒண்ணுக்கு அடுத்து ஒன்னு சேர்த்து போட்டு நல்லா வதக்குங்க.
  • இப்போ உங்க டேஸ்ட்டுக்கு ஏத்தமாதிரி உப்பு சேத்து நல்லா கிண்டி விட்டு அடுத்து அதுல சுத்தம் செஞ்சு வச்சு இருக்க நண்ட சேத்து கிண்டி விட்டு ஒரு டம்ளர் அளவு தண்ணி ஊத்தி மூடி வச்சு வேக விடுங்க.
  • நண்டுல இருந்து தண்ணி வத்துனதுக்கு அப்பறமா மிளகு தூள் எடுத்து அதுக்கு மேல அப்டியே மழை சாரல் போல தூவி விடுங்க.
  • அத அப்டியே ஒரு பெறட்டும் பெரட்டி ஒரு அரை மணி நேரம் மூடி போட்டு வச்சுட்டு அடுத்து பரிமாறலாம். இப்போ அருமையான சூப்பரான நண்டு தொக்கு தயார்.

பரிமாறும் முறை:

  • சுட சுட சாதத்தோடு பரிமாறலாம்.
  • சாதத்துல போட்டு பெரட்டி சாப்பிட்டா நண்டு சாறு நிறைய ஒட்டும்.
  • சப்பாத்தி, இடியப்பம், இட்லி கூட நண்டு தொக்கு சூப்பராக காம்பினேஷன் ஆகும்.
  • கொஞ்ச வெந்தயக் குழம்பு சைடாக இருந்தா இன்னும் சிறந்த சுவை கிடைக்கும்.

குறிப்பு:

  • நண்டு நன்றாக சுத்தம் செய்யணும், இல்லனா வாசனை வரும்.
  • மசாலா தூள்களை மிதமான அச்சினில் வதக்கணும், கடைசி சுவைக்கு முக்கியம்.
  • மிளகு தூள் அதிகமா போட்டா சிறப்பான காரத் தனி சுவை வரும்.
  • நண்டு வேகும்போது தண்ணி நிறைய விட வேண்டாம்; அதுக்கு தன்னோட சாறு வரும்.
  • கடைசி ஸ்டேஜ்ல பெரட்டி வச்சா தான் நல்லா மசியாத நண்டு தொக்கு கிடைக்கும்.

செட்டிநாட்டு ஸ்டைல் நண்டு தொக்கு  கடல் வாசனையோடு கலந்த ஒரு அற்புதமான உணவுப்பொருள். மழைக்காலத்திலும் குளிர்காலத்திலும் சாப்பிட இது மிகவும் சிறந்த தேர்வு. இந்த எளிமையான செய்முறையால் வீட்லயே கடை தரமான நண்டு தொக்கு தயார் பண்ணலாம். ஒருமுறை செய்துபாருங்க, உங்க வீட்டுல இருக்கு எல்லாரும் நிச்சயம் விரும்பி சாப்பிடுவாங்க!

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வணக்கம்! சமையல் செய்வதிலும், குடும்பத்தினர் மற்றும் நண்பர்களுடன் உணவைப் பகிர்ந்து கொள்வதிலும் எனக்கு இருந்த அன்பிலிருந்து குக்கின் சிக்னல் பிறந்தது. நம்பிக்கையுடன் சமைக்கவும், உங்கள் அன்புக்குரியவர்களுடன் தரமான நேரத்தை அனுபவிக்கவும் உங்களை ஊக்குவிப்பதும், அதிகாரம் அளிப்பதும் எனது குறிக்கோள்

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Podi Recipes / பொடி வகைகள்
Chutney Recipes / சட்னி வகைகள்
Snacks Recipes தின்பண்டங்கள்
Village Recipes / கிராம உணவு
Pickles / ஊறுகாய் வகைகள்
Festival / பண்டிகை உணவுகள்
Dessert Recipes/ இனிப்பு வகைகள்

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Authentic Recipes

Kovakkai Roast Recipe in english

Crispy Kovakkai Roast – A Tasty Twist from Mom’s Kitchen! Just Try This Once!

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Kovakkai Roast (Ivy Gourd Roast)

Try making this crispy Kovakkai roast once and have it with hot rice – you’ll be amazed by how delicious and flavorful it is! Everyone in the family will love it, and they’ll keep asking for more. Not just tasty, this dish is packed with nutrition too. Kovakkai is very healthy, even for those with diabetes – they can include it in their diet two to three times a week. Diabetic-friendly Indian recipes.

To make this Kovakkai roast extra crispy, add a bit of rice flour while cooking. Kids will especially love it! Just looking at it will make your mouth water – that’s how tasty this dish turns out. You can pack this crispy Kovakkai roast with rice in your kids’ lunchboxes – it makes a great side dish and is perfect for lunch.This is such a wonderful recipe that you must definitely try it at home. It’s even good enough to serve to guests.This is my Amma style fry, At my mother’s house, we make this often. I’ve brought her special cooking touch into this recipe. It goes perfectly with rice, especially during lunch. Once you try this crispy Kovakkai roast, I promise everyone will love it. This is sure to become a favorite!

Now, let’s see how to make this crispy and tasty Kovakkai Roast!

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Preparation Time

25 Minutes

Serve

3 person

Ingredients:

  • 200 grams – Kovakkai (Ivy Gourd)
  • 250 ml – Oil (for frying)
  • Salt – as needed
  • ½ tsp – Red chili powder
  • ¼ tsp – Turmeric powder
  • ½ tsp – Sambar powder
  • 1 tsp – Kashmiri red chili powder

Required Cooking Equipments:

  • Cutting board and knife
  • Heavy-bottomed pan or kadai
  • Slotted spoon (for frying)
  • Mixing spoon or spatula
  • Kitchen tissue (for draining oil)

Cooking Instruction :

  • Wash the kovakkai thoroughly, dry them, and cut them lengthwise.
  • Heat oil in a pan. Once hot, add the sliced kovakkai and fry them like fritters until crispy. Set aside.
  • In another pan, heat 1 tsp of oil. Add the fried kovakkai and sauté for 2 minutes.
  • Then add all the spice powders mentioned above, along with salt and some curry leaves. Mix well and sauté for another 2 minutes.
  • Once done, transfer to a serving bowl.
  • Now your crispy, tasty Amma-style Kovakkai Roast is ready to enjoy!

Serving Method:

  • Serve hot with plain rice and sambar or rasam.
  • Can also be served as a side dish for variety rice like lemon rice or tamarind rice.
  • Pack it in kids’ lunch boxes along with curd rice – they’ll love the crispiness.
  • It also works well as a light evening snack with a cup of tea.

Cooking Tips :

  • Slice the kovakkai uniformly so they cook evenly.
  • Fry in small batches to keep them crispy.
  • Adding a pinch of rice flour makes them extra crunchy.
  • Use Kashmiri chili powder for color without making it too spicy.
  • Always sauté the spices on low flame to avoid burning.

This Amma-style Kovakkai Roast is not just tasty, it’s also healthy and easy to prepare. Whether it’s for a family lunch, kids’ lunch box, or a simple weekday meal, this crispy side dish fits perfectly. Try it once and it’s sure to become a regular in your home!

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Cook's Signal

"Vannakkam! Cooking Signal was born from my love for cooking and for sharing Recipe with family and friends. My goal is to inspire and empower you to cook with confidence and to enjoy quality time with your loved ones."

You Must Read

Must Visit Recipes

Podi Recipes / பொடி வகைகள்
Chutney Recipes / சட்னி வகைகள்
Snacks Recipes தின்பண்டங்கள்
Village Recipes / கிராம உணவு
Pickles / ஊறுகாய் வகைகள்
Festival / பண்டிகை உணவுகள்
Dessert Recipes/ இனிப்பு வகைகள்

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Authentic Recipes

Chicken samosa recipe

Chicken Samosa: A Delicious Snack Recipe

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Chicken samosa:

Chicken samosa is a popular snack enjoyed by many around the world. It features a crispy and golden crust with a flavorful chicken filling. With this recipe, you can easily make chicken samosas at home.

Chicken samosa is a delicious and easy snack. It is a favorite among children and adults alike. Using this recipe, you can easily make delicious chicken samosas at home.

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Preparation Time

1 Hour

Serve

4-6 person

Ingredients:

  • For the Samosa Pastry:
  • All-purpose flour (Maida) - 1 cup
  • Salt - 1/4 teaspoon
  • Water - as needed
  • For the Chicken Stuffing:
  • Chicken - 1/2 kg
  • Cumin seeds - 1 teaspoon
  • Fennel seeds - 1 teaspoon
  • Ginger-garlic paste - 2 tablespoons
  • Large onions - 2 (finely chopped)
  • Tomato - 1 (finely chopped)
  • Chili powder - 1 teaspoon
  • Pepper powder - 1 teaspoon
  • Yogurt - 1/2 tablespoon
  • Salt - 1/2 teaspoon
  • Coriander leaves - a handful
  • Oil - 1/4 liter (for frying)
  • For the Sealing Paste:
  • All-purpose flour (Maida) - as needed
  • Water - as needed

Required Cooking Equipments

  • Mixing bowls
  • Rolling board
  • Rolling pin
  • Deep frying pan
  • Slotted spoon
  • Knife
  • Cutting board

Cooking Instruction :

  • Preparing the Samosa Pastry:
  • In a bowl, combine the all-purpose flour, salt, and water, and knead well.
  • Knead until the dough is smooth.
  • Divide the dough into small balls and roll them into thin circles.
  • Preparing the Chicken Stuffing:
  • Cut the chicken into small pieces.
  • Heat oil in a pan.
  • Add cumin seeds, fennel seeds, and ginger-garlic paste, and sauté.
  • Add onions and tomato, and sauté.
  • Add chicken, chili powder, garam masala, pepper powder, yogurt, and salt, and mix well.
  • Cook until the chicken is cooked through.
  • add the coriander leaves, and mix.
  • Shaping the Samosas:
  • Cut the rolled pastry circles in half, form cones, and fill them with the chicken stuffing.
  • Mix all-purpose flour and water to make a sealing paste and seal the edges of the samosas.
  • Frying:
  • Heat oil in a pan.
  • Fry the samosas until golden brown.
  • Serve hot.

Serving Method

  • They taste great with tomato sauce or mint chutney.
  • They can be enjoyed as an evening snack.
  • They are a great snack for parties and gatherings.

Cooking Tips

  • you can add your favorite vegetables to the stuffing.
  • you can use ready made samosa pastry.
  • When frying the samosas, the oil should be at a medium heat.
  • After frying the samosas, place them on a paper towel to remove excess oil.
GRAMATHU KATHIRIKAI PULI KOOTU IN TAMIL

Gramathu Kathirikai Puli Kootu: A Tangy Brinjal Delight from the Village

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GRAMATHU KATHIRIKAI PULI KOOTU :

Village cooking, with its rustic charm and authentic flavors, often brings back fond memories of simple, hearty meals. Gramathu Kathirikai Puli Kootu, a tangy brinjal stew, is a perfect example of this. This dish, originating from the rural kitchens of South India, combines the earthy taste of brinjal with the sharp tang of tamarind and the subtle sweetness of jaggery, creating a symphony of flavors that will tantalize your taste buds. Let’s dive into the heart of this traditional recipe and learn how to recreate this delightful dish in your own kitchen.

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Preparation Time

40-45 Minutes

Serve

3-4 person

Ingredients:

  • Shallots :10( peel and roughly chopped)
  • Garlic - 5 to 6 cloves,
  • Chillies - 5-6
  • Curry leaves A few sprigs
  • Tomatoes- one big sized (chopped)
  • Salt
  • Turmeric powder - 1/2 tsp
  • Kulambu or sampar podi - 1 or 2 tbsp
  • Tamarind Extract ( a big lemon sized tamarind soaked in two cup water and extracted)
  • Sesame oil - 2 tbsp
  • Brinjal (chopped into bite size pieces)
  • Jaggery - 1 tsp

Required Cooking Equipments

  • Heavy-bottomed pot or pan
  • Mixing bowl
  • Spatula or spoon

Cooking Instruction :

  • Prepare the Base:
  • Heat 2 tablespoons of sesame oil in a heavy-bottomed pan.
  • Add 10 roughly chopped shallots and sauté until they start to turn translucent.
  • Add 5-6 minced garlic cloves and continue to sauté until they release their aroma.
  • Add 5-6 slit green chilies and a few sprigs of curry leaves. Sauté briefly.
  • Add 1 large chopped tomato and cook until it softens.
  • Add salt to taste, 1/2 teaspoon of turmeric powder, and 1-2 tablespoons of kulambu/sambar podi. Mix well, ensuring the spices are evenly distributed.
  • Pour in the tamarind extract (from a large lemon-sized tamarind soaked in 2 cups of water).
  • Cover the pan and cook (boil) on low-medium heat for 10-15 minutes, allowing the flavors to meld.
  • Add Brinjal and Finish:
  • Add the chopped brinjal (eggplant) pieces to the pan and mix well with the gravy.
  • Add 1 teaspoon of jaggery and mix well.
  • Cover the pan and cook on low-medium heat for approximately 15 minutes, or until the brinjal is tender and the oil starts to separate from the gravy.

Serving Method

  • Serve Gramathu Kathirikai Puli Kootu with hot rice and a dollop of ghee.
  • This Gramathu Kathirikai Puli Kootu pairs exceptionally well with hot rice.
  • It's also delicious with fermented rice (Palaya Soru), dosai, and other South Indian staples.
  • It also pairs well with idli or dosa for a delicious breakfast or dinner.
  • You can serve with appalam or papad.

Cooking Tips

  • Use tender brinjals for the best flavor and texture.
  • Adjust the quantity of tamarind extract and jaggery according to your taste preferences.
  • For a richer flavor, you can add a pinch of asafoetida (hing) while tempering.
  • You can roast the shallots and garlic before adding them to the oil, this will add a smoky flavour.
  • For a thicker gravy, you can add a small amount of rice flour mixed with water.
  • Gramathu Kathirikai Puli Kootu is a testament to the simplicity and richness of village cooking. Its unique blend of tangy, spicy, and sweet flavors makes it a delightful addition to any meal. This easy-to-follow recipe allows you to bring a piece of rural South India into your kitchen. Enjoy the authentic taste of this traditional brinjal stew and savor the warmth of home-cooked goodness.
murungai keerai urulaikilangu varuval in tamil

Drumstick Leaves Powder Potato Fry – A Tasty & Healthy Delight!

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Drumstick leaves powder potato fry:

Drumstick leaves powder potato fry is a delicious and healthy side dish that pairs perfectly with rice, chapati, or even dosa. The unique flavor of drumstick leaves powder enhances the taste of crispy fried potatoes, making it a must-try recipe.

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Preparation Time

30 Minutes

Serve

3-4 person

Ingredients:

  • To Make Drumstick Leaves Powder
  • Drumstick leaves – 1 cup
  • Urad dal – 2 tbsp
  • Moong dal – 2 tbsp
  • Sesame seeds – 1 tbsp
  • Cumin seeds – 1 tbsp
  • Dried red chilies – 2
  • 🔹 For Potato Fry:
  • Oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Curry leaves – 1 sprig
  • Potatoes – 2 (finely chopped)
  • Garlic – 4 cloves (chopped)
  • Salt – as required

Required Cooking Equipments

  • Grinder / Mixer
  • Pan
  • Spatula

Cooking Instruction :

  • Step 1: Preparing Drumstick Leaves Powder In a pan, dry roast urad dal, moong dal, sesame seeds, cumin seeds, and dried red chilies until golden brown. Let it cool and grind it along with drumstick leaves into a fine powder.
  • Step 2: Making Potato Fry :Heat oil in a pan and add mustard seeds, urad dal, and curry leaves. Add chopped garlic and sauté until aromatic. Add finely chopped potatoes and salt, then sauté well. Once the potatoes are cooked and crispy, sprinkle the drumstick leaves powder and mix well for 2 minutes. Remove from heat and serve hot.

Serving Method

  • Best paired with hot rice and dal!
  • Goes well with chapati and dosa.
  • A perfect lunchbox side dish!

Cooking Tips

  • You can make the drumstick leaves powder in bulk and store it for future use.
  • Soaking potatoes in water for some time before frying makes them crispier.
  • Cooking on low flame after adding salt ensures soft and well-cooked potatoes.
  • Try this delicious and healthy Drumstick Leaves Powder Potato Fry at home and let me know how it turned out in the comments!
chicken tikka sandwich in tamil

Chicken Tikka Sandwich: A Flavorful Feast in Every Bite

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Chicken Tikka Sandwich:

This recipe brings the vibrant flavors of Indian chicken tikka to a convenient and delicious sandwich.  Tender, marinated chicken tikka, bursting with aromatic spices, is nestled between slices of bread with refreshing toppings, creating a symphony of tastes and textures. It’s a perfect balance of spicy, savory, and fresh, ideal for a quick lunch or a satisfying light dinner.  

Imagine succulent chicken pieces, marinated in a rich blend of yogurt, lemon juice, and a medley of spices like tandoori masala, garam masala, and red chili powder. These chicken pieces are then cooked to perfection, achieving a delightful char while remaining juicy and flavorful.  This forms the heart of our sandwich.  We then layer this flavorful chicken tikka between slices of bread (you can choose your favorite – white, whole wheat, or even naan for an authentic touch).  To complement the spiciness of the chicken, we add a smear of cooling mint-coriander chutney and creamy mayonnaise.  Thinly sliced red onion adds a sharp bite, while cucumber slices provide a refreshing crunch.  Finally, a sprinkle of fresh cilantro adds a touch of herbaceousness, completing this culinary masterpiece

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Preparation Time

45 Minutes

Serve

4 -5 person

Ingredients:

  • For the Chicken Tikka:
  • 1 lb boneless, cskinless hicken breasts, cut into 1-inch cubes: Provides the protein base of the sandwich.
  • 1 cup plain yogurt: Tenderizes the chicken and adds a tangy flavor.
  • 2 tbsp lemon juice: Adds brightness and helps tenderize the chicken.
  • 2 tbsp ginger-garlic paste: A cornerstone of Indian cuisine, adding aromatic depth.  
  • 1 tbsp tandoori masala powder: A spice blend that gives the chicken its signature red color and flavor.
  • 1 tsp garam masala: A blend of warm spices adding complexity.  
  • 1 tsp red chili powder: Adds heat and color. Adjust to your spice preference.
  • 1/2 tsp turmeric powder: Adds color and has anti-inflammatory properties.  
  • 1/2 tsp salt: Enhances the flavors.
  • 2 tbsp vegetable oil: For cooking the chicken.
  • For the Sandwich:
  • 4 slices of bread (white, whole wheat, or naan): Your choice of bread to hold the filling.
  • 1/4 cup mint-coriander chutney: A refreshing and cooling accompaniment.
  • 1/4 cup mayonnaise: Adds creaminess and richness.
  • 1/2 cup thinly sliced red onion: Adds a sharp, pungent flavor.
  • 1/2 cup thinly sliced cucumber: Provides a cooling crunch.
  • 1/4 cup chopped cilantro: Adds a fresh, herbaceous note.

Required Cooking Equipments

  • Mixing Bowls: For marinating the chicken and combining ingredients.
  • Measuring Spoons and Cups: For accurate measurements of spices and liquids.
  • Knife and Cutting Board: For preparing the chicken and vegetables.
  • Large Skillet or Pan: For cooking the chicken tikka. A cast iron skillet works well for achieving a good sear.
  • Spatula: For flipping and handling the chicken while cooking.
  • Bread Knife (optional): For slicing bread if needed.
  • Serving Plates or Platters: For presenting the finished sandwiches.
  • Optional: Griddle or Panini Press: For toasting the sandwiches.

Cooking Instruction :

  • Marinate the chicken: In a large bowl, combine the yogurt, lemon juice, ginger-garlic paste, tandoori masala powder, garam masala, red chili powder, turmeric powder, and salt. Add the chicken cubes and mix well, ensuring every piece is coated in the marinade. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
  • Cook the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook until it is cooked through and slightly charred, about 8-10 minutes. This will depend on the size of your chicken pieces. Remove from heat and set aside.
  • Prepare the sandwich: Spread mint-coriander chutney on one slice of bread and mayonnaise on the other. Layer the cooked chicken tikka on one of the slices, followed by red onion and cucumber slices. Top with the other slice of bread.
  • Garnish and serve: Garnish the sandwich with chopped cilantro. You can also lightly toast the sandwich on a griddle or in a panini press for a warm and crispy texture. Serve immediately and enjoy the explosion of flavors!

Serving Method

  • This sandwich is incredibly versatile when it comes to serving. Here are some ideas:
  • Classic Sandwich: Simply cut the assembled sandwich in half diagonally and serve on a plate. This is the most common and convenient method.
  • Open-Faced Sandwich: Serve the sandwich open-faced, with the chicken tikka and toppings displayed on one slice of bread. This presentation can be visually appealing.
  • Cut into Smaller Portions: Cut the sandwich into smaller pieces or triangles for appetizers or party snacks. You can secure the pieces with toothpicks.
  • Served with Sides: Enhance the meal by serving the sandwich with complementary sides. Some good options include:

Cooking Tips

  • Spice it up: For a spicier sandwich, add more red chili powder or a few drops of hot sauce to the chicken marinade.
  • Veggie boost: Add other vegetables like bell peppers, tomatoes, or lettuce for extra nutrition and flavor.
  • Chutney alternatives: If you don't have mint-coriander chutney, use store-bought chutney or make your own by blending mint leaves, coriander leaves, green chilies, ginger, and lemon juice.
  • Bread choices: Feel free to experiment with different bread types. Naan bread is a popular and authentic choice, but pita bread, ciabatta, or even a croissant can be delicious.
  • Healthier twist: Use whole wheat bread and low-fat mayonnaise for a lighter version.
vengaya vada recipe

Thoothukudi Style Onion Vada: Our Local Evening Snack!

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Onion Vada:

Who doesn’t love onion vada? It’s one of my favorite snacks. Whenever I visit Thoothukudi (my hometown), I always enjoy it with tea in the evenings. They make it at the tea shop near my house.

It’s very easy to make with just a few ingredients and doesn’t take much time. It’s not time-consuming or difficult to make at home. So, when you’re away from home, whether in another city or abroad, you can recreate that hometown feeling with these easy and tasty snacks.

The outside is hot, crispy, and beautifully colored, while the inside is soft and fluffy.

It took me about 20 minutes to make this vada, and I made tea within that time too. This vada pairs perfectly with both coffee and tea.

 

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Preparation Time

20 Minutes

Serve

4 -5 person

Ingredients:

  • Onions - 3 large (thinly sliced lengthwise)
  • Gram flour (besan) - 5 tablespoons
  • Corn flour - 1 tablespoon
  • Chili powder - 1 teaspoon
  • Turmeric powder - 1/4 teaspoon
  • Fennel seeds - 1 teaspoon (generous amount)
  • Asafoetida - a pinch
  • Curry leaves - 15 (finely chopped)
  • Salt - as needed

Required Cooking Equipments

  • A deep frying pan or wok (for deep frying)
  • A cutting board and knife (for chopping onions and curry leaves)
  • A mixing bowl (for mixing the batter)
  • A ladle (for placing and removing vada from oil)
  • A slotted spoon (for draining excess oil)
  • Tissue paper (to absorb excess oil)

Cooking Instruction :

  • Prepare the onions: Thinly slice the onions lengthwise.
  • Mix the batter: In a bowl, combine gram gram flour, corn flour, chili powder, turmeric powder, fennel seeds, asafoetida, curry leaves, and salt. Mix well.
  • Add the onions: Add the sliced onions to the batter and mix well without adding water. The moisture from the onions should be sufficient.
  • Shape the vada: Heat oil in a pan. Take small portions of the batter, shape them into small patties, and gently drop them into the hot oil.
  • Fry until golden brown: Fry the vada on both sides until golden brown.
  • Serve: Serve the hot onion vada with tea or coffee.

Serving Method

  • Serve hot: Best served hot with tea or coffee.
  • Serve with chutney: Can be served with coconut chutney or tomato chutney.
  • Serve with sauce: Can be served with tomato sauce or green chili sauce.
  • Evening snack: Can be served as a standalone evening snack.
  • Paper cone: Serve in a paper cone as they do in the shops.

Cooking Tips

  • Slicing the onions lengthwise makes the vada crispier.
  • Adding a generous amount of fennel seeds enhances the aroma.
  • Ensure the oil is hot before adding the vada to prevent it from breaking apart.