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Showing posts from April 10, 2009

Stir-Fried Bittergourd With Egg

Stir-Fried Bittergourd With Egg

Bittergourd is one of my favourite vegetable esp the Chinese bittergourd which has minimum bitterness compared to the Indian bittergourad. normally in Chines es recipe they prefer to cut down the bitterness by adding carrots and eggs. I love the combination of the carrot's sweetness and the flavour of the egg in this dish is marvelous.

Serving Size: 4
1 cup sliced Chinese bittergourd
1 red onion chopped
2 garlic clove minced finely
1tsp chillie powder
1/2tsp tumeric powder
1/4 cup shredded carrots
1 egg
1tbsp crushed chillie flask
salt and pepper to taste

Preparation Methods:

Infuse 2tbsp oil with the crushed chille flask followed by the minced garlic and chopped onions. Saute till the onions turned golden brown, then add the sliced bitergourd, shredded carrots and salt. Saute them for 10 minutes and add the spice powder and cook till the raw smell are removed and veggies tender. Then move them to one side of the wok,add 1tbsp oil and break the egg in…

Vellai Poosinikai Poriyal


Serving Size: 4

1 cup chopped vellaipoosinikai (white pumpkin)
1 large chopped onions
2 garlic clove minced
tsp gram masala
1tbsp chicken curry masala
1tsp chili powder
1tbsp crushed chili flask
1tsp uraldhal
1/2tsp mustard seeds
1/4tsp cumin seeds
3 curry leaves
2tbsp crushed tomato puree
1/2 cup hot water
salt to taste

Preparation Methods:
Heat a wok with 2tbsp oil and splutter curry leaves,mustard,cumin,uraldhal and chillie flask followed by the chopped onions and minced garlic cloves. Once the onions turn brown add the chopped poosinikai and salt. Saute for 10 minutes- then add all the spice powder with 1/2 cup of hot water. Cover with a lid. Once they are tender, and all the water has evaporated adjust the level of salt and spice. Remove from flame and transfer to serving bowl with chopped coriander leaves.

Fish Curry

Fish Curry

Serving Size: 4

For the masala paste:
10 shallots
1 tomato
3 galic cloves
1 small ginger root
4 curry leaves
1 cup tamarind juice
1/4 cup coconut powder
1tsp salt
1tsp chillie powder
1/2tsp gramamasala
2tbsp fish curry powder
1tsp cumin seeds
1/4tsp fenugreek seeds

Add 2tbsp oil to a wok on medium flame and roast all the ingredients til golden brown expect the tamarind juice. Transfer the roasted ingredients to a food processor ,pulse a bit by bit add the tamarind juice to a smooth mixture. Keep aside

Marinate for the fish:
1lb tilapia cubed
1tsp chillie powder
1/2tsp turmeric powder
1tbsp fish curry powder
2tsp fresh lime juice
1tbsp grounded pepper
1tsp salt

First mix the with salt and leave aside for 10 minutes. Then rise then well and transfer them to large bowl with all the remaining ingredients. Mix well and let it marinate for 2 hours in fridges. Remove 1/2 hour before cooking from the fridge.

1 large chopped red onion
1 large tomato quartered
2 green chillies spit into halves
3 garli…