Spiceindiaonline

Category: Tamil Nadu

  • Mutton Kurma Recipe – Kari Kurma – Mutton Korma

    Mutton Kurma Recipe – Kari Kurma – Mutton Korma

    Mutton cooked in thick coconut gravy, which looks little thicker than stew. This is slightly different from the usual preparation. Green chillies are substituted instead of red chilli and dhania powder, which gives this korma, a pale yellowish look. Moreover sauteing with a couple of fresh mint leaves gives good aroma and adds a slight  tinge of…

  • Mutton Fry – Varutha Kari

    Mutton Fry – Varutha Kari

    Very simple mutton dish from my home town.

  • VEGETABLE KOOTU

      Cook the dhal in a cooker with turmeric powder and oil. May use thur dhal, channa dhal, or pasi dhal. Best with channa dhal or pasi dhal. Wash  and cut veg. Can use vegs. like chow chow, vazhakkai, or a combination of carrot, ladysfinger and potatoes. Boil the veg  in a vessel with salt. Close and…

  • RASAM (THE SIMPLEST, BASIC RECIPE OF SOUTH INDIA)

    side dishes can be appalam,potato or any side dishes …. its good for digestion RASAM Take some dhal that was cooked for sambar, 2 tbl spoons and some dhal water. To it add tamarind juice, tomatoes, coriander leaves, crushed garlic and ground pepper, cumin seeds, coriander seeds and 1 red chilli. Mix them well adding salt. In…

  • CUTLET (SNACK)

    CUTLETSCook 4- 5 large potatoes  in a cooker and peel and mash them. Cook vegs. like peas, carrots and beans cut into small pieces with salt . Add this to the potatoes. Add small cut green chillies and mix them well together. Then form round shaped balls  and then flatten them to get the cutlet…

  • KICHADI (TIFFIN ITEM)

    KICHADIThe procedure is same as Uppma. First you season cinnamon, cloves, souf and curry leaves in ghee. Add onions, green chillies, two cloves of garlic and vegs. like carrot, peas and beans (cut into small pieces and small quantity) otherwise you will bite into vegs all the time. Then cook it with little water. Add…

  • COCONUT RICE

      COCONUT RICEIn a pan, heat ghee and oil and then season mustard, urad dhal, channa dhal, dry chillies, asafoteda and grated coconut, curry leaves and ground nuts. Cook rice with less water and cool it. Put ghee, salt and the fried mixture and serve hot. 

  • FRIED CHICKEN

    FRIED CHICKEN  Buy thigh part of the chicken and cut it into large pieces. Make deep slashes in the chicken. Put one beaten egg, 1 tsp of vinegar and crumbled maggi chicken cubes (3-4) in a bowl. Add the chicken joints and mix well till each piece is coated. Marinate chicken for 2 hours.Coat each chicken…

  • FISH KUZHAMBU (CURRY)

      MEENKOZHUMBUGrind curry leaves,coriander leaves, onion(small onion) about 6 of them, pepper, ginger, cumin seeds with water and keep aside. Use little of each. In a pot, use nallayennai and season mustard, methi seeds and cumin seeds and curry leaves, fry them and then add tomatoes.

  • CARROT HALWA

    CARROT HALWAGrate 4 -5 carrots and cook them with half a cup milk  and some cardamoms in the inside vessel of a pressure cooker and cook for 3 pressures. Cool it and then in a pan, with ghee stir the fry the contents of the cooker until the carrots loose its shape and the content…