Sunday, February 23, 2014

Egg drop curry | Broken Egg Gravy | Poached Egg Gravy |உடைத்து ஊற்றிய முட்டை குழம்பு

Egg drop curry | Broken Egg Gravy | Poached Egg Gravy |உடைத்து ஊற்றிய முட்டை குழம்பு is a famous Goan specialty dish. It is a quick curry which we can reserve for lazy Sundays. Usually, our regular egg curry with boiled eggs can also be made very quickly, but the specialty in this  Egg drop curry is that it the eggs don’t need to be boiled separately.  But we have to follow some steps to make it perfect! That’s all. If we learn the art of  making this curry perfect, we can even make it for guests! The pet name for this curry in our family  is Pothu Ooththi  meaning “break” & “drop”!

Here is the recipe.
  • Egg – 3 Nos.
  • Shallots (finely chopped) – 3 tbsp
  • Tomatoes (finely chopped) – 1 No.
  • Green chilli (slitted) – 1 No.
  • Garlic (crushed) – 4 pods
  • Turmeric powder – ¼ tsp
  • Red chilli powder – 2 tsp
  • Coriander powder – 2 tsp
  • Tamarind  – small gooseberry size
  • Salt to taste

To grind:
  • Coconut gratings – 2 tbsp
  • Pepper – 1 tsp
  • Fennel seeds – ½  tsp

For seasoning:
  • Oil – 2 tbsp
  • Cinnamon – 1” piece
  • Fennel seeds – ½ tsp
  • Curry leaves – few.

  1. Keep all the ingredients ready as mentioned above.
  2. Soak tamarind in a cup of water.
  3. Take a broad vessel with flat bottom, pour oil and season with the items given “For seasoning”.
  4. Add finely chopped onions, crushed garlic and slitted green chilli and sauté till the onion becomes brownish in colour.
  5. Then add tomatoes and sauté until it gets mashed well.
  6. Add all masala powders given above and sauté till oil leaves from the masala.
  7. Now add tamarind pulp extracted from the soaked tamarind and salt and bring it to a boil.
  8. In the mean time, grind the ingredients given for grinding by adding little water and keep it ready.
  9. Once the raw smell of the tamarind and masala goes off, add the ground paste.
  10. When the gravy is about to boil, break the egg and carefully drop the broken egg into the gravy.
  11. Close with a lid and cook in simmer for about 5 minutes. Open the lid and pour some gravy over the egg so that the egg will get cooked faster.
  12. Then close the lid and keep in fire for about 5 minutes. Once the eggs are cooked, switch off and serve.

Your spicy, tangy Egg Drop Curry is ready to serve. It can be served with hot steaming rice and rotis. Any stir fires | poriyal or vegetable kootu goes well with this gravy. Today we had the curry with Chow chow kootu and colour vadams!

  • Care should be taken while dropping the broken egg into the gravy. You should lower your hand nearer to the gravy maximum possible and gently drop so that the yoke and white part of the egg remain together.
  • Don’t stir the gravy once eggs are added.
  • The vessel used for making this curry should be broad enough to accommodate the eggs.
  • Don't overcrowd the gravy with eggs at any point of time. 

Tags: Egg Drop curry, Udaithu potta muttai kuzhambu recipe, Goan special egg drop curry, Broken egg gravy, poached egg gravy, egg curry without boiling eggs, easy to make egg curry, secrets of making egg drop curry perfect, how to make egg drop curry, how to drop broken egg while making egg drop curry, poththu oothiya muttai kuzhambu

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Monday, February 17, 2014

Murgh Methi | Chicken & Fenugreek Leaves Gravy

Today , a Pot-Luck  Lunch was organized at my husband’s office and I wanted to make a dish which I had not posted in my blog so far. The challenge was to make a dish that takes less time to cook and at the same time, be yummy enough to tickle everyone’s taste buds. The less time constraint was because I had to rush up to my office after finishing up work at home. So I decided to prepare Methi Murgh | Murgh Methi.

Methi Murgh is an interesting dish from Hyderabadi cuisine. It is a creamy chicken curry combined with the flavours of methi | fenugreek leaves | வெந்தய கீரை . I need not talk about the goodness of fenugreek leaves, which I’m sure you’re aware of already. This curry is a perfect party dish and goes well with plain rice, flavoured rice, roti |naan etc.

Here is the recipe of Methi Murgh!

  • Chicken – 1 Kg
  • Methi leaves ( Baby) –  1 bunch
  • Ginger garlic paste – 1 tbsp
  • Onion (finely chopped) – 3 Nos
  • Tomato (finely chopped) – 3 Nos
  • Red chilli powder – 2 tbsp
  • Coriander powder – 3 tbsp
  • Roasted cumin powder – 1 tbsp
  • Turmeric powder – ½ tsp
  • Garam masala powder – ½ tsp
  • Curd – 3 tbsp
  • Salt to taste

For seasoning:
  • Oil – 3 tbsp
  • Jeera – 1 tbsp

  1. Wash chicken thoroughly and dice into required size, drizzle some turmeric powder, mix well and keep aside.
  2. Cut the leaves portion alone using kitchen scissors without unbundling the bunch and place it in a bowl full of water. After some time, the leaves will float on water and the impurities will get settled down. Collect only the leaves, discard the bottom  and  repeat the same 2 to 3 times till you get only the leaves.  Keep it aside.
  3. Grind tomatoes in a mixer grinder and keep it aside.
  4. In a non-stick pan or heavy bottomed kadai, pour oil and season with jeera.
  5. Add finely chopped onions and  sauté till the onions become brownish in colour.
  6. Then add ginger-garlic paste and sauté till the raw smell goes off.
  7. Add tomato puree and cook till the raw smell of tomatoes goes off and blend well with onions.
  8. Add all the masala powders except garam masala powder and sauté well till the oil leaves out.
  9. Now add chicken pieces, sauté for 3 minutes, pour 2 cups of water and cook it covered stirring in between.
  10. When the chicken pieces are ¾th done, add curd, methi leaves and mix everything well. Cook on low flame with lid.  Check for spice & salt at this stage and if you want, you can add more now.
  11. After 5 minutes, open the lid and check for the curry consistency. Allow it to become thick & glossy. Before switching off, add garam masala powder, gently mix everything and allow it to stand for 5 minutes with the lid closed.

Your delicious, creamy Murgh Methi is ready to serve!

  • I have used baby(freshly sprouted) methi leaves and hence I have added straight away. But if you use fully grown leaves, sauté the cleaned leaves in a tsp of oil before adding to the gravy.
  • Cashew nut paste can be added at the last step to thicken the gravy.

Tags: Methi Murgh recipe, Hyderabadi  Style Murgh Methi, Chicken with fenugreek leaves, Chicken curry with methi leaves, Chicken and baby Methi leaves curry, Chicken curry for rotis, chicken methi curry for variety rice, spicy chicken methi curry, creamy chicken curry with fenugreek leaves, Hyderabadi special chicken recipe
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Sunday, February 16, 2014

Spicy Chola Paniyaram | Spongy Jowar Appam | Paniyaram with Sorghum

For the past one week, I have been overloaded with my office work and other important chores, so I couldn’t spend time for my blog. Those days, before I started blogging, I used to worry about my son for not taking care of him to my satisfaction. Now, my blogs also got added to the list and the “worry list” is getting lengthy!

Now coming to Chola Paniyaram | Spicy Jowar Paniyaram, it is an addition to my list using Sorghum/Jowar/Cholam. These spicy paniyarams can be made for breakfast as well as for evening snack. This recipe is diabetic friendly too.

Let us know how to make these healthy Jowar Paniyarams!

  • Cholam (white)  – 1cup
  • Urad dhal – ¼ cup
  • Fenugreek seeds – 1 tsp
  • Salt to taste.
  • Oil as required

For seasoning:
  • Oil – 1 tbsp
  • Mustard – 1 tsp
  • Jeera – 1tsp
  • Asafoetida – ½ tsp
  • Onion (finely chopped) – 1 no.
  • Green chilli (finely chopped) – 1 No.
  • Curry leaves (finely chopped) – 1 tbsp
  • Coconut gratings – 1 tbsp

  1. Wash and soak cholam separately and urad dhal & fenugreek seeds together for 6 hours.
  2. Drain cholam alone from water and pulse it to a coarse powder without adding water. After it gets powdered, add water and grind to a fine batter. Transfer it to a bowl.
  3. Grind urad and fenugreek seeds to a soft batter as we do for idli batter and transfer to the same bowl.
  4. Mix both the batter by adding required salt and allow the batter to ferment for about 6-8 hours.
  5. Take a non-stick pan, pour oil, season with the items given “For seasoning” by adding one by one. Allow it to cool.
  6. Add the seasonings to the fermented batter and bring it to idli batter consistency.
  7. Heat a non-stick paniyarakkal and pour ¼  tsp of oil in each hole.
  8. Take a ladleful of batter and pour into each hole so that each hole gets filled  ¾ th with the batter.
  9. Cook in simmer until the paniyaram gets cooked on both sides by flipping it on  both sides.

Your healthy chola paniyarams are ready to serve. You can have them with coconut chutney. It is a healthy evening snack for the kids from school.

  • Don’t confuse cholam with Makka Cholam | Corn. I’ve already posted the pic of white cholam in my Chola Adai recipe.
  • The chola paniyarams would remain soft for hours and you can prepare in advance.

Tags: Chola paniyaram recipe, Healthy breakfast recipe with Jowar, Millet recipes, Diabetic friendly recipes with millets,  Jowar appams, Spicy chola paniyaram, soft Sorghum spice appam, spongy chola paniyaram
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Sunday, February 9, 2014

Reader's Album

One more addition to my Reader's Album!

Umadevi Sundararaj on Muttai Thokku:

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Reader's Album

I have got some of the pics taken by my Friends & Readers who have tried out my recipes.Thus I have created  Reader’s Album.

I  am very much happy to know the outcome of my recipe and your words keep me motivating. Thanks for all your supports & encouragements. 

Friends, if you try out my recipes and have taken a shot, send me to the email or  post from my FB page  Keep in touch!

Sameena Yusuf on Rava Kesari

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Friday, February 7, 2014

Rava Kesari | Semolina Pudding | Cream of Wheat Indian Dessert

Rava Kesari  | Semolina Pudding | Sooji Kesari  | Kesari Bath  is an Indian desert made with semolina, sugar, little ghee and few  nuts. It is very easy to prepare and I suggest this recipe as a ‘must to learn’ for those new to the kitchen. It is a handy recipe that you can utilize in many difficult situations like when a guest shows up unexpectedly, when we are left with little time to prepare a dessert, when we desperately want to satisfy our sweet tooth or  sometimes for Neivedyam too.  I am sure that we can make everyone happy  with this simple dessert if it is done to perfection.


  • Rava  (Semolina) – 1 cup
  • Sugar – ¾  cup
  • Water – 3 cups
  • Ghee – 2 to 3 tbsp
  • Cardamom powder – 1 tsp
  • Cashew nuts, raisins – few
  • Kesari colour – a pinch.

  1. Dry roast rava in simmer until you get a nice aroma. Keep it aside.
  2. In a heavy bottomed kadai, pour a tbsp of ghee, and fry the cashew nuts and raisins until they turn golden brown. Drain them from the ghee and keep it aside.
  3. In the same kadai, add water and bring it to rolling boil.
  4. Now add rava little by little while continuously stirring water. Don’t let the rava lump. This is to be done in high flame. Allow the rava to get cooked completely.
  5. Then add sugar and kesari colour (Red), and mix everything. By this time when the sugar gets melted in the heat, the mixture should be watery. When the mixture becomes thick, simmer the fire, add cardamom powder and ghee and stir it continuously.
  6. When the mixture leaves the sides of the kadai, switch off the stove. Add the fried cashew nuts and raisins, mix everything well and transfer the contents to a serving bowl.

Your yummy, hot rava kesari is ready to be enjoyed. I love the taste when it is hot!


  • The given water measurement will give you a soft, mushy  kesari  when it is hot. You can reduce water to 2 ½ cups as well.
  • Sugar can be increased to 1 cup if you want it sweeter.
  • Red colour is optional. If you want to serve only to your family and they are not concerned with the colour rather than taste, then you could avoid this.

Tags: Rava kesari recipe, semolina pudding, sooji kesari  recipe, Easy sweet recipe, how to prepare soft rava kesari, restaurant style kesari recipe, Cream of wheat dessert, Cream of wheat pudding, 
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Wednesday, February 5, 2014

Wheat Rava Upma | Broken Wheat Upma | Cracked Wheat Upma | Sambha Godhumai Rava Uppuma

Wheat Rava Upma | Broken Wheat Upma | Cracked Wheat Upma is  a healthy, filling breakfast and can be made in minutes. Normally I go for this when I don’t have idli batter or feeling bored of making something laborious. I prefer white rava upma over Samba Godumai Rava Upma but the latter is healthier and hence I changed my mind to make this once in a while. This is very good for diabetic people as it helps to start the day with a filling breakfast and those who are on diet can also go for this recipe since the sambha godhumai is rich in fibre.

Broken Wheat Rava – 1 cup
Water – 2 ½ cups
Onion (finely chopped) – ½ cup
Ginger (finely chopped) – 1 tbsp
Salt to taste
For seasoning:
Oil – 2 tbsp
Mustard – 1 tsp
Bengal gram dhal (Kadalai Paruppu) – 2 tbsp
Red chillies – 2 to 3 Nos
Curry leaves – few

Dry roast the rava in a kadai in simmer  until you get a nice aroma and keep it aside.
In a heavy bottomed kadai or Non-stick pan, pour oil and season the items given one by one “for seasoning”.
Then add ginger and sauté for a while. Add onion and sauté till it becomes translucent.
Add water and bring it to rolling boil.
Then add roasted rava and cook in high flame until the upma thickens.
Mix well, simmer the flame and cook for about 5 minutes by covering with a lid and stirring in between.
Open the lid and cook until you get the upma consistency as shown in the pic.

Your healthy breakfast is ready to serve with any chutney of your choice! I like Coconut chutney with this Godhumai Rava  Upma.

  • The water measurement I have given above will give a non-sticky upma and this consistency tastes the best for Wheat Rava Upma unlike the regular white rava upma. If you like it mushy, you can add 3 cups of water.

Tags: Broken wheat rava upma recipe, samba godumai ravai upma, udaitha samba godhumai ravai uppuma, cracked wheat rava upma recipe, cracked sambha rava upma, recipes with broken wheat, Healthy breakfast recipes, Diabetic friendly recipes, high fibre diet          
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Monday, February 3, 2014

In the Media...Malligai Magal-Chapathi Recipes

Friends! My Chapathi recipes got published in Feb’2014 issue of Malligai Magal along with the recipes from Chef Damu & Kalaichelvi Chokkalingam. I want to share this to you all!

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Sunday, February 2, 2014

Chicken 65 (Dry)

Chicken 65 is a “quick to make” starter with many interesting stories behind its origin. The 65 at the end of the name has many explanations. Some claim that this chicken dish is named after 1965 – the year it first appeared on Buhari’s menu. This trivia even features in some of the famous quiz programmes!

Today, I thought of making this dish for lunch as it had been a long time since I made this at home. I did not make this dish for a long time as we happened to go out for dinners frequently and whenever  we went out, we used to consume a lot of fried foods. So I have avoided even frying appalam | vadam at home. Otherwise, I feel it is always better to prepare the fried items at home once in a while  because the home-made dishes will be healthier since we use our regular masalas and not adding any harmful ingredients like food colour, ajinomotto, etc. So,  I made this for 2 reasons, one for  blog post and other,  my son. He is a fan of Gobi 65 as well as Chicken 65 and hence he thanked the blog!

Here  we go for the recipe of making Chicken 65  starter at home.

  • Boneless chicken  – 1/2  Kg.
  • All purpose flour (Maida) – 4 tbsp
  • Corn flour – 3 tbsp
  • Ginger garlic paste – 1 tsp
  • Red chilli powder – 1 tbsp
  • Pepper powder – ½ tsp
  • Garam masala powder or chicken masala powder – ½ tsp
  • Turmeric powder – ½ tsp
  • Thick curd – 2 tbsp
  • Salt to taste
  • Oil for frying

  1. Wash chicken in running water and cube it into desired size. Squeeze out the water completely from the chicken pieces and keep it aside.
  2. Take a large bowl,  mix all the above ingredients given above except oil. To this add chicken pieces and mix everything well. Mix until all the chicken pieces get  coated with the marinade. Allow to stand for about 30 minutes.
  3. Heat a deep bottomed kadai, pour required oil for deep frying. When oil is heated, take out the marinated chicken pieces  and spread one by one in the oil.
  4. Cook in medium flame, after some time when you find the bottom layer got cooked, turn to other side and cook until done on all sides.
  5. Continue the process for rest of the batch.

Your hot, spicy, juicy  Chicken 65 is ready to serve.  It can be served as a starter or as a side dish for rice, pulao or rotis.

  • I didn’t add any food colour in this recipe but in restaurants, they do. I got the colour as shown in the pic, so I feel that there is no need to add any colour.
  • I feel the chicken breast suits the best for the recipe. You can also use chicken with bone.
  • Don’t add water before adding the chicken pieces to the marinade because chicken will also leave out some water. Decide whether to sprinkle some water after mixing everything.

Tags: Chicken 65 recipe, Restaurant style chicken 65 recipe, Chicken fry, chicken breast pieces fry, Spicy chicken fry recipe, Quick starter recipe, chicken 65 dry, deep fried chicken 65. Deep fried chicken fritters, fried chicken fritters, starter recipe with chicken, quick starter recipe with chicken
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