Curry Home Cooking Indian cuisine Onam Vegetarian

Microwave Avial for onam festival

Microwave Avial for onam festival is a quick and delicious method of preparing Avial for the Onam feast


  • Drumstick (1, logn cut)
  • Carrot (1/2 cup, long cut)
  • Beans (1/2 cup, long cut)
  • Plantain/raw banana (1/2 cup, long cut)
  • Curry leaves(1 twig)
  • Freshly grated coconut(1 cup)
  • Garlic (1 tsp, chopped)
  • Onion(1 small size, cut)
  • Cumin seeds (1 tsp)
  • Turmeric powder (1/4 tsp)
  • Salt as per taste
  • Water
  • Yogurt (3 tbsp)


  1. In a microwave safe bowl, add drumstick, carrot, beans, plantain, water (1 cup), turmeric powder, salt and mix well.
  2. Cover it and microwave on high power for 8 minutes or till the drumstick cooks. Stir once after 4 minutes.
  3. In a mixer blender, add cumin seeds, garlic, curry leaves, grated coconut, water(1/2 cup) and blend it well to make a coarse paste.
  4. Add this coconut paste in the cooked vegetable and mix well.
  5. Microwave it uncovered for 1 minute so that excess water is evaporated and we get a semi-dry Avial.
  6. In a bowl, add yogurt and whisk well.
  7. Add this whisked yogurt into the Avial and mix well. Check for salt at this time and adjust it as per your taste.

Delicious and quick Avial for Onam festival is now ready to be served. Enjoy Onam feast.


Blog Curry Home Cooking Indian cuisine Masala Meals North Indian Food Recipe using Makhni gravy Vegetarian

Paneer tawa masala

Paneer tawa masala is a delicious recipe that goes very well with chapati, roti or nan. It is made of Makhni gravy and takes very less time to make.


  • Ghee (1 tbsp)
  • Carom seeds(a pinch)
  • Onion (2, chopped)
  • Salt (1/2 tsp)
  • Ginger paste (1 tsp)
  • Green chilli (1, chopped)
  • Chilli powder (1/2 tsp)
  • Coriander powder (1 tsp)
  • Paneer/Indian cottage cheese (150 gms, diced)
  • Makhni Gravy (1 cup)
  • Garam masala (a pinch)
  • Coriander leaves (few,chopped)


  1. To make paneer tava masala, heat a pan, add ghee or clarified butter.
  2. Once it melts, add a pinch of carom seed & allow it to crackle.
  3. Once the carom seeds starts to crackle, add chopped onion and saute well.
  4. Add salt and saute again in slow flame till it turns light golden brown in color.
  5. Once the onion starts to turn golden brown, add ginger paste, chopped green chilli & saute it for couple of minutes.
  6. After couple of minutes, add chilli powder, coriander powder and saute again so that the spices mixes well with the onion.
  7. Once the aroma of coriander spreads, add the diced paneer into the mixture and mix well.
  8. Add makhni gravy and cook till the makni gravy starts to coat the paneer.
  9. Once the gravy becomes thick, switch off the flame.
  10. Sprinke garamasala, chopped coriander leaves and mix them well.

Our paneer tawa masala is now ready. Serve it along with Roti, chapati or nan. Enjoy!


Paneer Tawa Masala

Curry Fish Home Cooking Indian cuisine Non vegetarian Sea food South Indian Food

Kerala Prawn curry

A simple preparation of prawn curry made in spices and coconut milk, a kerala style of making prawn curry.


  • Kodampuly(Also known as brindleberry(4)/Raw mango (medium size 1/2, cut)
  • Prawns(200 gms)
  • Chilly powder (1/2 tsp)
  • Turmeric powder (1/2 tsp)
  • Coconut Oil/Cooking oil(2 tbsp)
  • Onion( 2, chopped)
  • Ginger garlic paste (1 tbsp)
  • Curry leaves (2 stem)
  • Ginger (1 inch, chopped)
  • Green chilly (1, split)
  • Water (1 cup)
  • Salt as per taste
  • coconut milk (1 & 1/2 cups)


  1. Soak Kodampully or tamil tamarind in water and keep it aside.
  2. In another bowl, add prawns, chilly powder, turmeric powder mix well and allow it to marinate for 15 minutes.
  3. In a pan add the coconut oil.
  4. Once oil is heated, add chopped onion and saute till it turns light color.
  5. Add ginger garlic paste and saute till the aroma of ginger garlic spreads.
  6. Add curry leaves and saute again.
  7. Add chopped ginger, green chillies, water, mix well and bring it to a boil.
  8. Add marinated prawns and mix well.
  9. Close it with a lid and cook it for about 2 to 3 minutes in slow flame.
  10. Add salt as per taste, Kodampully or tamil tamarind. You can also add raw mango (medium size, cut into half).
  11. After 1 minute, add coconut milk into it and mix well.
  12. Simmer it for 1 minute and switch off the flame.

Creamy Kerala prawn curry is now ready to be served with steamed rice. Enjoy!

Kerala Prawn curry

Curry Fish Home Cooking Non vegetarian Sea food South Indian Food

Kerala Fish Curry

This Kerala Fish curry is how my mom makes fish curry at home. While I realize that all homes will have varied recipes this is a very simple Kerala Fish curry recipe and I am sure you will love it as well once you make it.

Fish cooked in coconut gravy


  • Fish (1/2 kg)
  • Trumeric powder (1/2 tsp)
  • Salt (1 tsp)
  • Grated coconut(1/2 coconut)
  • Curry leaves(few)
  • Kodampully/Tamil tamarind/ tamarind (3 soaked in water)
  • Red chilly powder(1 tsp)
  • Coriander powder(2 tbsp)
  • Water as required
  • Curry leaves along with twigs (2)
  • Green chilly (1, split into half)


  1. In a small bowl, soak Kodampully and keep it aside.
  2. Marinate the fish in salt and turmeric and keep it aside.
  3. In a wok, add grated coconut, curry leaves and saute till it turns light golden in color in slow flame.
  4. Once the aroma of the coconut start to spread, switch off the flame and add chilly powder & coriander powder and saute well till the aroma of the spices spread.
  5. Add water in the mixture and make a smooth paste.
  6. Heat the same wok, add the paste and add water to make it a curry consistency.
  7. Add marinated fish, Kodampully/Tamil tamarind/ tamarind, curry leaves twigs, green chilly and bring it to boil.
  8. Once the curry comes to a boil, slow the flame and let the fish cook in the curry.
  9. After 5 to 7 minutes, the fish will be cooked and become tender. Switch off the flame.

Kerala fish curry is ready to be served with steamed rice. Enjoy!

Kerala Fish curry




Breakfast Curry Dal recipe Home Cooking Indian cuisine Meals South Indian Food Vegetarian

Kadala Curry (Whole Bengal gram daal Kerala curry)

Kadala curry (Whole Bengal gram daal Kerala curry) is very tasty vegetarian preparation of Kerala made in coconut and spices.


  • Black bengal gram daal (1 & 1/2 cups)
  • Salt as per taste
  • Coconut oil/Cooking oil (2 tbsp)
  • Mustard seeds (1/2 tsp)
  • Curry leaves (2 stems)
  • Green Chilly (2, split)
  • Ginger (1 inch, chopped)
  • Onion (2 medium size, chopped)
  • Coconut (of 1/2 shell, grated)
  • Cumin seeds (1/2 tsp)
  • Water (enough to cook the black gram daal)
  • Chilly powder (1 tsp)
  • Turmeric powder(1/2 tsp)
  • Coriander powder (1 tbsp)


  1. Soak whole black gram daal in water overnight.
  2. Add salt, water, whole black gram daal and cook till they turn tender.  Keep it aside.
  3. In a wok, add coconut and roast till it turns light golden brown in color in slow flame. Grind the roasted coconut, cumin seeds, water (1/2 cup) to get a smooth paste.  Keep it aside.
  4. In a pan, add coconut oil, mustard seeds and allow it to splutter.
  5. Add curry leaves, green chilly, onion, ginger, and saute till onion turns light golden brown in color.
  6. Add chilly powder, turmeric powder, coriander powder, mix well till the aroma of coriander spreads.
  7. Add stock or water (3/4 cup), cooked black gram daal, water (1/2 cup) and bring it to a boil.
  8. Add coconut paste, mix well in slow flame.  Bring it to boil. Check for salt and switch off the flame.

Delicious Kadala curry is read to be served with Puttu or steamed rice. Enjoy!

Curry Home Cooking Indian cuisine Meat recipe Non vegetarian South Indian Food

Kerala style Mutton Coconut Fry

Mutton coconut fry is a kerala style of making meat with dry gravy and delicious coconut flavour. (Irachi curry )


For special masala:
Black pepper powder (1 tbsp)
Turmeric powder (1 tbsp)
Red chilly powder (1 tbsp)
Coriander powder (2 tbsp)

For lamb:
Lamb (600 grams, small pieces)
Salt (1 tbsp)
Turmeric (1/2 tsp)
Water (enough to cook the meat)

Coconut oil/Cooking oil (1/3 cup)
Onion (2 large, chopped)
ginger paste (1/2 tbsp)
garlic (4 cloves, chopped)
Ginger (2 inch, chopped)
Green chillies (2, split into half)
curry leaves (3 stems)
Salt (1/2 tbsp)
Special masala (3 tbsp)
Water (1/4 cup)

coconut oil/Cooking oil (3 tbsp)
Coconut slices of 1/2 coconut
Coconut (freshly grated, 1/2 cup)



Heat a pan, add black pepper powder, turmeric powder, red chilly powder, coriander powder, roast well in a slow flame till the aroma of coriander spreads.

Special masala to make Mutton coconut fry is now ready.

Take it in a bowl and keep it aside.

In a pressure cooker, add lamb pieces,  salt, turmeric powder and cook for about 45 minutes or till the lamb turns tender and cooked. Keep it aside.


In a wok, add oil, onion and saute till it turns light golden brown in color.

Add ginger paste and saute for a minute. Add garlic, ginger, green chilly, curry leaves and saute well.

Add salt as per taste.

Add the cooked lamb and saute for 4 to 5 minutes.

Add special masalas and mix well.

Add very little water if the masalas stick to the pan and saute.

Switch off the flame and keep this lamb preparation aside.


In another pan, add coconut oil/cooking oil, coconut slices and saute till it turns light golden color.

Add the grated coconut and mix well.

Switch off the flame.

Add this seasoning into the lamb preparation and mix well.

Mutton Coconut fry is now ready to be served with steamed rice.

Kerala style mutton coconut fry,

Blog Breakfast Curry Home Cooking Indian Bread Indian cuisine North Indian Food Side dish Snacks Vegetarian

Puri Bhaji

Puri Bhaji is a popular breakfast dish in North India. Puri is made with wheat flour and bhaji is made of potatoes in spices.

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How to make Puri:


  • Wheat flour (2 cups)
  • Salt (a pinch)
  • Ghee (1 tbsp)
  • Water (to knead)


  • In a bowl, add wheat flour, salt, ghee, water and knead it to make a stiff dough.
  • Keep it aside for 15 min.
  • Make small balls of the dough.
  • Dust some flour on a flat surface, with the help of a rolling pin, flatten the wheat balls.
  • With a cookie cutter or a container lid, give it a round shape puri.
  • Heat oil in a pan to deep fry.
  • Fry the puris till golden brown in color.

Puri is ready, keep it aside.

How to make Bhaji:


  • oil (1 tbsp)
  • Cumin seeds (1/2 tsp)
  • Onion (1, chopped)
  • Salt as per taste
  • Turmeric powder (1/2 tsp)
  • Green chilly (1, chopped)
  • Curry leaves (few)
  • Garlic paste (1/2 tsp)
  • Potatoes (4, boiled & diced)

Method :

  • Heat oil on a wok or frying pan.
  • Add cumin seeds and allow it to splutter.
  • Add onion and saute till onion changes color.
  • Add salt as per taste, turmeric powder, green chilly, curry leaves, garlic paste, little water and saute well.
  • Add potatoes and mix well so that the masalas coats the vegetable.
  • Saute for 5 minutes.

Bhaji for puri is now ready.

In a serving plate, serve hot puri and Bhaji.