Aloo(Potato) – Gobi(Cauliflower) Curry

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This Indian dish combines the rich flavors of cauliflower and potato mixed with a fine curry of onions, tomatoes and coconut. It is best served with roti or steamed rice.

Aloo Gobi Curry
Aloo Gobi Curry


  • Cauliflower – 1 cup
  • Potatoes – 1 cup
  • Scraped Coconut (Coconut flakes) – 4 tablespoons
  • Oil – 4 teaspoons
  • Cumin seeds – 1/4 teaspoon
  • Bay leaves – 2
  • Onion – 1/2 of a big sized onion Read the rest of this entry »

Green Peas semi-gravy

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Green peas is a very small ingredient but can work wonders in the cooking while adding its own flavor and rich content of nutrients. It has potassium, fiber, Vitamin A and C in large amounts. This is an easy to cook recipe that tastes delicious


Green Peas Semi-gravy
Green Peas Semi-gravy

Green Peas – 1 cup

Tomato -1/2 (medium Sized)

Onion – 1/2 (medium sized)

Garlic – 1 clove

Ginger – 1 small piece

Salt to taste

Garam Masala – 1 tspn


Steam the green peas until they become tender.

Make a puree of the following: tomato, onion, garlic, ginger

Heat oil in a skillet and add the puree. Add salt and garam masala and cook for about 2 minutes.

Now add the steamed green peas and mix well with the gravy and simmer cook till done, approximately 5 minutes.

Serve hot with steamed rice or pulao…!

Kerala Fish Stew

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Fish – 1lb
Onion – 1/2
Tomato – 1/2
Green Chili – 4
Pepper (Whole pepper, ground)
Ginger garlic paste – 2 tspn
Coconut powder – 1 cup
Lemon juice – 1/2 tspn
Turmeric powder – 1/2 tspn

Preparation..:Cut the fish into medium sized pieces and marinate for half an hour in turmeric powder, salt and lemon juice.Grind the coconut powder with water and strain the water. Repeat this process three times using the same coconut paste. The first batch of coconut milk will be thick, the second a little thinner and the third the thinnest. Keep these separately.

Heat oil in a pan and add mustard seed, ginger garlic paste and saute for few minutes. Add the sliced onion, curry leaves, green chillies and saute till it becomes soft and translucent. Add the tomatoes and saute for a minute. (Note : Do not mash the tomatoes).

Add the pepper powder and simmer the heat. Add the Thinnest coconut milk and salt and mix well. Add the fish pieces carefully, cover and cook the fish.

Now pour the 2nd extract – Semi thick coconut milk and let it cook slowly for sometime till the fish completly absorbs it.

Then pour the 1st extract- Thick coconut milk; place it on low fire again for a minute and gently shake so that it gets mixed . (Note : Don’t stir after the fish is cooked, as the fish might break.

Remove the pot from the fire and add some lime juice or vinegar.

Serve with Appam or idiyappam or with steamed rice..!!

Spinach Masiyal

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Onion – 1/2 (Big sized)
Garlic – 10 cloves

Turmeric powder – 1 teaspoon
Chilli powder – 1 tablespoon
Mustard – 1/2 teaspoon
Cumin – 1 teaspoon
Urad Dal – 2 teaspoons
Red Chilli – 2
Oil – 6 tablespoons


Chop the onion and garlic into small cubes and set aside 1/3rd for garnishing at the end.

Heat 4 tablespoons of oil in a pan. Add mustard, cumin seeds, urad dal, onion and garlic and saute for few minutes until the onion turns golden brown.

Now add salt, turmeric powder, chilli powder.

Then add the nicely washed and cut spinach leaves in the pan and cook for few minutes till the spinach becomes tender and well cooked.

Cool the mixture and blend well into a puree. (Add water if necessary)

Again heat 2 tablespoons oil in a pan, add mustard, cumin, urad dal, red chilli and the remaining onion and garlic and saute until the onion turns golden brown.

Add this into the puree.

Serve hot with steamed rice..!!

Brinjal Puzhi Kolambu

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Oil – 4 tablespoons
Onion – 1/2
Red Chilli – 2
Salt – 2 teaspoons
Turmeric powder – 1 teaspoon
Red Chilli powder – 2 tablespoons
Coriander powder – 2 tablespoons
Tamarind – 1 inch piece

Soak the tamarind in water for half an hour.

Cut the onion into tiny cubes. Cut the brinjal into long slices with medium thickness.

Heat oil in a pan, add red chilli, onion and brinjal.

Add salt, turmeric powder, chilli powder and coriander powder and saute for 3 to 5 minutes.

Add the tamarind water (Drain the soaked tamarind water) and to it add remaining required quantity of water (1 cup) and allow to boil for 15 minutes till the curry is evenly cooked and becomes thick.

Serve with freshly cut coriander leaves and plain cooked rice..!!

Egg Curry

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Egg– 4
Olive Oil – 6 tbsp
Garlic – 4 pieces (Crushed)
Ginger – 1″ piece
Onion – 1 big onion thinly sliced in long pieces
Tomato – 3 (cut in cubes)
Green Chili – 2 (chopped)
Chili powder – 1 tsp
Turmeric Powder – 1 tsp
Salt – to taste
Coriander powder – 2 tsp
Coriander leaves – 3 stems
Lemon juice – 4 tablespoons
Spices (Bay leaves, Cinnamon sticks)
Potato – 1 (Medium sized, cut into small cubes)


Boil the eggs separately.

Heat oil in pan, and add the ginger, garlic, onions and fry till they are golden brown. Add the tomatoes, turmeric, chili, coriander powder and salt and saute for few minutes.

Turn off the stove and cool it. Then blend it well without adding water.

Heat oil in pan, add the spices, and add the blended mixture. Add 2 cups of water.

Add the potatoes and egg and bring to boil.

Serve hot with chopped coriander leaves..!!

Bengali Fish Curry with Kerala Touch

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2 tblsp lemon juice
2 tblsp olive oil for frying
salt to taste
8 fish fillets
1 tblsp red chilli powder
2 red chillies whole
1 tsp turmeric powder
2 green chillies slit
2 tblsp coriander powder
1 tblsp garlic paste
1 tsp mustard seeds
1 bay leaf
2 cup onions chopped
1 tblsp ginger paste
1 tsp turmeric powder
Coconut paste – 5 tablespoons

Clean and cut fish fillet, wash well, remove excess water and then marinate with limejuice, turmeric powder and salt. Keep aside for 30 minutes.

Heat up a pan, mix in 1 tblsp oil, shallow fry marinated fish from both sides until slightly browned. Take off and keep aside.

Heat up remaining oil, mix in mustard seeds, whole dry red chillies and bay leaf, stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment. Mix in cut onion and stir fry until slightly brown in color.

Mix in red chilli powder, coriander powder and turmeric powder, stir fry masala nicely until oil starts separating. Adjust water and salt, bring to boil.

Now add the coconut paste and then mix in shallow fried fish, put green chilli slits on top.

Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy.

Take off and decorate with cut green coriander leaves…!!

Seer Fish Curry

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Fish – 1/2 kg (cut into pieces)
Oil – 4 tbsp
Mustard seeds – 1/2 tsp
Curry leaves – 2 stems
Small Onion – 20 numbers
Ginger – 1/2″ piece
Garlic – 6 cloves
Chili powder – 1 tsp
Coriander powder – 2 tsp
Turmeric Powder – 1/2 tsp
Asafetida – ¼ tsp
Tamarind (Soaked in water for few minutes and drained) – 30 ml
Coconut Paste (Scraped and ground into a paste) – 3 tsp
Salt – to taste


Soak fish in lemon juice and salt for 15 minutes.
Heat oil in a pan and add mustard seeds, curry leaf, finely cut small onion, ginger and garlic paste and fry till onions are golden brown.
Now add coriander powder, chili powder and turmeric and fry for 2 minutes.
Add tamarind juice and salt.

Add the coconut paste and water according to the quantity required and boil.
Add fish after few minutes and allow to simmer on slow fire till gravy thickens and cook till done.

Garnish with fresh coriander leaves and serve with Seer Fish Fry…!!