Tuesday, 30 July 2013

Many at times at home, we get confused in making breakfast especially when everyone at your home curse you when you make dosa and idly repeatedly :) One of the regional foods that got my attention is Coimbatore cuisine when you are in trouble especially in weekends the puli sevai,, as its time consuming and loved by kids as well. There is lot of varieties as well in sevai, which I’ll be posting it very soon.

Puli Sevai interesting is it?? As many of my readers is requesting for breakfast recipes, this being my first unique breakfast in my blog. Puli Sevai is normally made by making idiyappam first and then making into a puli sevai, however it takes much time as preparing the idiyappam and then the tamarind paste. So, here is the easiest and simple recipe which is made out of readymade sevai.


  • Instant Sevai Mix - 250 gms
  • Water- 3 Cups
  • Tamarind- Big Lemon Size
  • Channa Dal- 2 Tspn
  • Urud Dal- 1 Tspn
  • Dry Red Chillies- 3 Nos
  • Turmeric Powder- ¼ Tspn
  • Asafetida- ½ Tspn
  • Gingely Oil- 2 Tspn
  • Mustard- 1 Tspn
  • Curry Leaves- Few
  • Peanuts- ¼ Cup
  • Salt- To Taste


  • Add the sevai to the boiling water and let it stay in the water for 5 minutes. Drain the water and set aside the sevai.
  • Make a thick paste of tamarind and keep aside.
  • In a separate pan, pour oil, add mustard,curry leaves,peanuts,channa dal,urud dal,dry red chillies,turmeric powder, asafetida and fry for about 2 minutes.
  • Add the tamarind paste and salt to it and let it boil until it becomes a thick paste (this serves as pulikachal).
  • Add the pulikachal to the sevai and mix well.

"You can add green chilies while making the tamarind paste if you want to make it spicy.

Adding peanuts is optional"

Friday, 26 July 2013

It’s been long time that I didn’t post chicken recipes. Here comes the butter chicken, most served and loved by non vegetarians especially with Rotti or Chappathi.The recipe is most delicious and creamy chicken rich in butter and not a spicy dish, favorite for most kids.

It’s similar to the Paneer Butter Masala, only difference is using the chicken instead of Paneer. I really love the look of the recipe and obviously the taste when it’s cooked in Minu’s Kitchen.Here you go with the making :)

  • Boneless chicken Pieces- 250 Grams
  • Onion- 1 Chopped
  • Tomato-1 pureed
  • Butter – 1 Tspn
  • Curd- 1 Tspn
  • Ginger garlic paste – 2 Tspn
  • Coriander powder- 1 Tspn
  • Chilli powder – 1 Tspn
  • Turmeric Powder- ¼ Tspn
  • Garam masala – 1 Tspn
  • Kasuri methi- 1 Tspn
  • Milk – ¼ Cup
  • Fresh Cream- 3 Tspn
  • Salt- To Taste
  • Cumin Seeds- 1 Tspn


  • Marinate the chicken pieces with turmeric powder,curd and chilli powder and keep aside.
  • Heat butter in a pan, and add cumin seeds,when it spilts up add kasuri methi, ginger garlic paste and sauté for about a minute
  • Add chopped onion and sauté again until it becomes translucent.
  • Add tomato puree to it and sauté continuously.
  • Add the chili, coriander powder and sauté again until the masala smell goes from it.
  • Add the marinated chicken pieces to it and stir all together and cook it covered until the chicken is cooked well.
  • Add the garam masala,milk and salt to it and stir again.
  • After the gravy starts thickening, add the fresh cream and a tspn of butter again to it and stir well.

"You can add cashew paste to replace the fresh cream

After adding tomato puree you can add little water to it to cook the chicken."

Tuesday, 23 July 2013

Thinking for an easy unique desert to serve during festivals?? Your best choice would be Ragi Halwa. As this is Aadi Month, most tamil hindu ladies celebrate the Aadi perukku (Adiperukku is a unique South Indian and specially a Tamil festival celebrated on the 18th day of the Tamil month of Aadi (mid July)). Young women wear new clothes and take a dip in the holy waters of the river and worship Amman. So, here is a unique sweet recipe to celebrate it.

Halwa is a common desert throughout India. There are lot of varieties in that and each halwa is special in each cities say thirunelveli is famous for Halwa in Tamil Nadu. This is a unique dessert made out of ragi flour and it’s healthy too. It’s very easy to make and best when served after it sets completely cool. Here comes the making.


  • Ragi flour – 1 cup
  • Jaggery powdered – 1 to 1 ½ cup
  • Water – 2 cups
  • Fresh Cream/Thick Milk - 1 cup
  • Ghee – 2 to 3 tablespoons
  • Cardamom powder – ½ teaspoon
  • Cashew nuts – few


  • In a pan, pour ghee, add ragi flour and fry on medium flame till nice aroma arises from it and keep aside.
  • In a separate pan, add ghee and fry the cashews and keep aside.
  • In a separate pan, add water with the jaggery powder and boil for some time until it thickens, filter it to remove the impurities if any.
  • To the fried ragi, add the jaggery syrup and stir continuously.
  • When it starts thickening, add the fresh cream or milk to it and stir continuously until it becomes thicker.
  • Add the fried cashews and powdered cardamom to it and stir thoroughly.
  • Add a tspn of ghee again to the halwa and stir again.

"Adding milk is optional. You could skip it if you want to reduce the fat however it adds a good taste to the halwa."


Tuesday, 16 July 2013

Yummm!!! Look at the pics mouth watering is it!! Yes it is, we felt the same after having it cooked so tasty at My Kitchen. I know I was bit late in posting in my healhy menu for long time however I was waiting for a good recipe to do so. Mutton Liver is excellent source of Iron and should be taken by people who are anemic. Many children suffer from Anemia, and do you know Signs of iron deficiency anemia include.

  • Feeling tired and weak
  • Slow cognitive and social development during childhood
  • Difficulty maintaining body temperature
  • Decreased immune function, which increases susceptibility to infection
  • Glossitis (an inflamed tongue).

So, to overcome the anemia, one should take the foods which comprises of Iron, though you take any medicine or any tonics, vegetables, Iron from meat, poultry, and fish is absorbed two to three times more efficiently than iron from plants. Foods containing (meat, poultry, and fish) enhance iron.

At most of the south Indian houses especially in Tamil Nadu often people cooks the mutton liver fry, I never tried in my kitchen before, and to my surprise it turned out tasty after I did. So here comes my ultimate spicy and tasty Mutton Liver Fry!!. Best with rice, chapathi or Dosa.

Few Nutritious Facts:

  • Vitamin A- Vitamin A helps form and maintains healthy skin, teeth, skeletal and soft tissue, mucus membranes, and skin. It is also known as retinol because it produces the pigments in the retina of the eye.
  • Vitamin C- Vitamin C is required for growth and repair of tissues in all parts of the body. It is essential for life and in healing wounds and maintaining the integrity of gums, bones, and teeth.
  • Potassium- Potassium is an essential mineral and a major electrolyte found in the human body. It plays an important role in electrolyte regulation, nerve function, muscle control, and blood pressure and is essential for the growth of cells and tissue repair.
  • Iron- Iron is a part of many enzymes and is used in many cell functions. Enzymes help our bodies digest foods and also help with many other important reactions that occur within our bodies.


  • Goat Liver- ½ Kg
  • Onion – 1 sliced
  • Tomato- 1 Small sliced
  • Garlic Crushed- 5 nos
  • Coriander Powder- 1 Tspn
  • Turmeric Powder- ¼ Tspn
  • Ginger Garlic Paste- 1 Tspn
  • Chilly Powder- ¼ Tspn
  • Gingely Oil- 2 Tspn
  • Mustard Seeds- 1 tspn
  • Curry Leaves- Few
  • Coriander Leaves- Few
  • Salt – To Taste
To Roast and Grind:
  • Onion – ¼ Cup
  • Coconut – 2 Tspn
  • Black Pepper Corns- 1 Tspn
  • Fennel Seeds- ½ Tspn
  • Garlic – 6-7 Pods
  • Green Chilies - 6
  • Ginger – a Small Piece
  • Cardamom- 1
  • Cloves- 3
  • Bay Leaves- a small leaf
  • Cinnamon- a small piece
  • Oil – 1 Tspn


  • Wash and keep the goat pieces mixed with turmeric powder and keep aside.
  • In a small pan, add all the ingredients under “To roast and grind” and roast for 2 minutes and grind to a fine paste.
  • In pressure cooker, add oil and add ginger garlic paste,goat liver with salt and cook it for 1 or 2 whistle and set aside.
  • In a separate pan, add gingely oil, and add mustard seeds,curry leaves when it starts spiting add the sliced onion,tomato and sauté for 5 minutes until it becomes translucent.
  • Add the baked mutton pieces to it and add the ground paste, chilly,turmeric and coriander powder and sauté for until the masala smell goes off completely from it.
  • Sauté until it becomes dry and garnish with coriander leaves.

Tuesday, 9 July 2013

Here comes another vegetarian delight with Brinjal. Usually I don’t like brinjal too much, but this recipe fall as exceptional after I tasted it. Kathirikai gosthu is one of a ultimate tasty recipe which can be served with ven pongal or Idly. It’s an ancient recipe and very simple to make as well. There are lot of different ways to do it, many of them doesn’t dry roast and grind and use the powder as some just use the chilly and the coriander powder. The only main requirement for this recipe is to cut the brinjal as small cubes.

This recipe is mainly cooked in most houses at Chidambaram,Tamil Nadu. Its a perfect recipe for vegetarian lovers and can cook this easily if you want to treat a vegetarian lovers for a dinner. Here you go with the making!


  • Brinjal (Cut into small cubes)- 1 Cup
  • Onion – 1 Medium
  • Tomato- 1
  • Green Chilies- 3
  • Turmeric Powder- ¼ Tspn
  • Tamarind Paste- ¼ Tspn
To Temper:
  • Coconut Oil- 2 Tspn
  • Curry Leaves-few
  • Mustard Seeds- 1 Tspn
To Dry Roast and grind:

  • Coriander seeds- 2 Tspn
  • Cumin seeds- ½ Tspn
  • Toor dal- 2 Tspn
  • Fenugreek seeds – ¼ Tspn
  • Dried red Chillies- 5 Nos
  • Jaggery – a very small piece
To Temper:
  • Sesame Oil- 2 Tspn
  • Curry Leaves- Few
  • Urud Dal- 1 Tspn
  • Split Bengal gram- 1 Tspn
  • Asafetida- ¼ Tspn
  • Mustard- 1 Tspn


  • Dry roast all the ingredients under “To Dry roast and grind” and keep aside.
  • In a pressure cooker, add oil and add all the ingredients under “To Temper”
  • Now add sliced onions, sauté until it becomes translucent.
  • Add sliced tomatoes and green chilies and sauté again.
  • Add the ground powder, turmeric powder along with salt and sauté well.
  • Once the masala smell goes off add the cubed brinjal and sauté for a minute to let the masala mix well.
  • Add a cup of water(adjust as per the vegetables used) and cook for 2 whistle.
  • After the whistle goes off completely, smudge the curry well with a wooden ladle and mash it well.
  • Add the tamarind paste to it and mix well.
"You can use the normal vegetable as well if you don’t want to use the sesame oil, however it gives a nice taste.

You can add a bit of ginger to the curry to bring an aroma.

Using jaggery is also optional."