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Friday, June 16, 2017

Red Snapper fry/ Sankara Meen Varuval

Hope you liked my yesterday's recipe - Red Snapper Fish Curry. In order to go with that, I wanted to share a fish fry as side dish. Fish fry is usually prepared with all size fishes namely Anchovies, King Fish/ King Mackerel, Red Snapper, Tilapia, Sea Bass,etc., It all tastes good with fish curry.

When I went to the fish market this time, I found fresh red snapper and a good butcher. He did an awesome job cutting the fish - clean and steak. But my last time red snapper shopping experience was gross. So I thought of sharing this recipe which I am tasting it after many days.

  • Prep time - 15 mins for mixing and 2 hours  ( For best results, marination time should be at least 2 hours)
  • Cooking time - 7 mins
  • Serves - 3
  • Red Snapper - 1 and half pound ( cut into thin slices)
  • Ground Red chili pepper - 2 tablespoon
  • Ground Coriander - 1 tablespoon
  • Ground turmeric - 1/4 teaspoon
  • Salt to taste 
  • Oil for shallow frying
  • Lemon ( optional after cooking)
  • Cut and wash the fish pieces.
Fish slices

After cleaning and washing

Adding the marination ingredients

Marinated fish slices

Oil for shallow frying

Frying the fish slices

Ready to be served!

  • Add the all the ingredients except oil and lemon and mix the fish pieces well in the spices. Keep it marinated.
  • Heat oil in a saucepan over high heat. Once is oil is heated enough, add the marinated fishes one by one.
  • Cook it for 3.5 mins over medium and high flame. Flip it slowly and cook the other side too.
  • Once the fish is cooked, serve it hot. Lemon may be squeezed.
I will share another interesting recipe in my next post. Your suggestions and feedbacks are welcome.
Have a wonderful day!

Thursday, June 15, 2017

Fish Curry Tamilnadu style (Red Snapper)/ Sankara Meen Kuzhambhu

Fish can be served in many ways. Especially when fish is cooked with tamarind juice, it tastes so delicious - Like you are born to eat! Fish curry is a recipe in which the fish pieces including head are cooked in the tamarind garlic curry. Generally small fishes are used in fish curry as big fishes won't be that fun to eat along with curry. Fishes which are bigger in size are commonly used to make fish fry. One of the common fish used in fish curry worldwide is Red Snapper.

This curry can be served with steamed rice, idli, dosa particularly egg dosa.


  • Prep time - 20 mins ( Excluding the fish cleaning time)
  • Cooking time - 30 mins
  • Serves - 3
  • Red Snapper - 1 pound ( I prefer clean and steaks cut)
Note: If you don't prefer head, discard it and use the rest of the fish for the curry.

  • Tamarind - 1 medium lemon size ( If tamarind extract is used, adjust the quantity as per the tanginess. The tanginess should be a little more as the fish can absorb  it)
  • Onion - 1 medium (diced)
  • Tomato - 1 medium ( diced)
  • Garlic - 1 big ( peeled and crushed ; divide it into 2 portions)
  • Ground peppercorns - 1 teaspoon
  • Red Chilli powder - 1 and half tablespoon
  • Coriander powder - 1 tablespoon
Note: The above two ingredients can be replaced with homemade traditional chilli powder.

  • Salt to taste
  • Ground turmeric - 1/4 teaspoon
For seasoning:
  • Oil - 3 tablespoons
  • Vadagam - 1 teaspoon 
Note : This can be replaced by mustard seeds, split urad dal ( black gram)
  • Curry leaves - 1 sprig

Seasoning with vadagam

Sauteing onions

Adding in the tomato and crushed garlic

Adding the tamarind water and the spices

After adding the fish pieces in

Second portion of crushed garlic

Boiling and reduction

Half opened pot

Oil separated out and curry leaves are added

  • Clean the fish pieces.
  • Put tamarind in hot water for quick softness. Extract the tamarind juice by adding water three times. Keep it aside. Chilli powder and coriander powder can also be added to the tamarind along with salt.
  • In a deep cooking pot, add the oil over medium and high heat. Add the seasoning ingredients except curry leaves.
  • Add the onion in. Saute well for 2 to 3 mins. Then add the one portion of the crushed garlic. Save the next portion for later.
  • Add the tomatoes in and saute it well till the tomatoes are soft enough.
  • Now it's time to add the tamarind water along with chilli powder, coriander powder, salt, turmeric powder.
  • Mix well and cover the pot over medium high flame. When it's boiling, keep the lid half open so that it won't be spilled.
  • Let it be boiled for 5 mins. Reduce the heat to low. Now add the cleaned and washed pieces of red snapper in. Cover it.
  • Let the fish be cooked. After 5 mins add the another portion of garlic in along with the ground pepper.
  • Keep the lid half open in high heat till the curry is reduced to semi thick state and oil gets separated.
  • Add the curry leaves. Bring it to a boil.
  • Serve hot with steamed rice along with fried fish.
This fish curry can be served with fish fry, omelette, fryums, etc., Hope you liked the recipe. Your feedback and suggestions are welcome. Have a wonderful day!

Peanut Chutney with sesame seeds/ Verkadalai El chutney


This is a dip made with roasted peanut and sesame seeds along with tamarind water. One of the best replacement for coconut chutney. Unlike ordinary peanut chutney, this one is prepared by sauteing onions.

Since I don't get good coconuts often in my place, I wanted to find a better replacement for my indian breakfast/ dinner recipes. This peanut chutney is a fantastic combination for Pesarattu, Upma, Kichdi ( Pongal),etc.,


  • Prep time - 15 mins
  • Cooking time - 15 mins
  • Serves - 3


For roasting and grinding:-

  • Peanut - 1 and half tablespoon
  • White sesame seeds - 1 teaspoon
  • Red chillies - 3 
  • Salt to taste
For tempering:-
  • Cumin - 1/2 teaspoon
  • Split urad dal - 1/2 teaspoon
  • Pearl onions - 6 to 7 peeled and finely sliced
  • Curry leaves - 1 sprig
  • Tamarind juice - 140 ml diluted ( tanginess can be adjusted accordingly )
  • Ginger garlic paste - 1/4 teaspoon
  • Oil - 1 teaspoon
  • Slow roast the peanut over low and medium heat.
  • Separately roast the sesame seeds and red chillies.
  • Grind the mixture along with half salt in a blender to as smooth paste.
  • In a saucepan, add oil then cumin, split urad dal. When the urad dal turns colour, add the onion.
  • When onion turns translucent, add the ginger garlic paste then curry leaves.
  • Pour the tamarind juice when the raw smell of ginger garlic paste vanishes. This won't take long time.
  • Add the remaining half salt and cover the pan. Once the raw smell in the tamarind vanishes, add the tamarind water in the pan to the smooth peanut sesame paste and mix well.
  • Serve it.

Slow roasted red chillies and sesame seeds

Roasted peanuts added into the blender

Mixture of peanut, sesame, red chillies dry before adding water

Smooth paste is ready

Tempering with cumin, split urad dal

Adding onion and curry leaves

Adding ginger garlic paste

Smooth paste is ready for tempering

Boiling tamarind juice under reduction

Mixing the tamarind reduction with the peanut paste
An awesome combination when served with tiffins. Try this! Hope you liked the recipe. I will share another interesting recipe in my next post. Your feedback and suggestions are welcome. Have a wonderful day!

Wednesday, June 14, 2017

Pesarattu/ Whole Green Gram Salty Pancakes/ Moong Dal dosa

Green gram generally called as Moong dal, Mung bean, Paccha paruppu is one of the common ingredient used in sweets and in savories. Usually this green gram is used after removing the outer green skin and only with the yellow pulse inside and is cooked until the dal is soft.

Whole green gram is generally used southern part of India as gruel, payasam, as sundal ( Boiling the whole green gram and adding salt), dal recipe for chappathi, grinded and poured on a griddle as pancake. This can be otherwise used as a natural scrub for the body.

It can also be deep fried and served as snack. Mung bean sprout is commonly used in asian recipes. It has high nutritive value as well. Pesarattu is a commonly served breakfast in Andhra Pradesh, India. Soaking the green gram overnight and grinding it to a batter and making a thin pancake in a smooth griddle. Tastes awesome! When put in mouth, melts like butter.


  • Prep time - 20 mins ( excluding overnight soaking)
  • Cooking time - 2 mins each
  • Serves - 3

  • Whole green gram/ paccha paruppu - 1 cup
  • Rice - 1/2 cup ( Idli rice)
  • Cumin - 1 teaspoon
  • Green chilli - 2 
  • Ginger - 2 inches
  • Onion - 1 small
  • Salt to taste
  • Oil for greasing the dosa

Overnight soaked whole green gram

idli rice soaked in water

Grinding the whole green gram, rice, ginger, green chillies, cumin and onion into a fine batter

Batter is ready 

Dosa on the griddle/tawa

About to flip it

Dosa is ready

  • Soak the green gram in water overnight or more. I soaked it almost 1 day. Once the green gram are all evenly soaked you will know it. Also separately soak the rice.
  • Grind the onion, green chillies, cumin, ginger raw along with green gram and rice in a blender or in a wet grinder. If you choose wet grinder, add the onion, green chillies, ginger first. Then add the cumin and then rice and dal.
  • No need to get the batter fermented as the skin in the green gram will make the batter aerated soon along with the overnight soaking. Also depending upon how much it is aerated, the dosa will be darker in colour.
  • Add salt and mix well. 
  • In a smooth griddle/tawa, add few drops of oil and grease it all over the griddle with a paper towel or a piece of cloth used to make dosa.
  • Take a deep gravy ladle full of batter and make a thin dosa. Add few drops of oil around the dosa. Flip it after 1 min with a spatula.
  • After 1 more minute, pesarattu is ready to be served.
An awesome mouthwatering breakfast recipe with flavours packed. This dosa can be served with kara chutney, coconut chutney, peanut chutney, thuvayal, etc.,  Hope you liked this recipe. I will share another interesting recipe in my next post. Your feedback and suggestions are welcome.

Prawn masala/ Eral Thokku


Prawn masala is a simple but very delicious recipe which is made by cooking raw prawns in a mild masala. Masala is generally onion, tomato, garlic. Adding mint to the recipe gives an awesome flavour which can be served with rice, tiffins like idli, dosa.

It is my all time favorite breakfast recipe. Nowadays I am having this as lunch. Recipes like omelette, gravy, biryani, fritters, fried rice, noodles, grills etc can be prepared from prawns. Very small shrimps can be dried and used as pickle, crushed with salt and used as gunpowder for idli and dosa. I am sharing a very basic mom's recipe in this post.

Prawn Curry

  • Prep time - 15 mins ( for deveined prawns. For fresh prawns, it will 30 mins to 45 mins)
  • Cooking time - 30 mins
  • Serves - 2
  • Prawns - 1.5 pound (680 gms) fresh or frozen 
  • Onion - 1 medium ( finely chopped)
  • Tomato - 1 medium (finely chopped)
  • Garlic - 1 medium ( crushed)
  • Red chilli powder - 1 and half tablespoon
  • Coriander powder - 1 and half tablespoon
Note: The above 2 ingredients can be replaced if home chilli powder is used.

  • Salt to taste
  • Ground turmeric - a pinch
  • Oil - 2 tablespoon
  • Mint leaves - few (fresh or dried)
  • Curry leaves - 1 sprig
  • Devein the prawns and clean completely.
Cleaned prawns

Adding spices to marinate

Marinated prawns

Onion, tomato needed

Crushed garlic

Sauteing onion

Crushed garlic is added

Nice and saucy masala

After adding the prawns in along with litte water

  • Add ground turmeric, red chilli powder, coriander powder and salt to the prawns. Marinate for 15 mins.
  • In a saucepan, heat oil and add the onion. Saute well.
  • Add in the crushed garlic. Saute till the onion turns translucent.
  • Now add the tomatoes. Once the onion, tomato forms a masala mixture, add the prawns in.
  • Mix well and add 160 ml water to the prawns. Cover it.
  • Cook it for 7 to 8 mins in closed pan. Open the pan and check if the prawns are cooked. If it's not done, close it for few more minutes. If its cut through softly, cook in open pan and add the mint leaves ( fresh or dry). 
  • Allow it for reduction till the oil gets separated and add the curry leaves.
  • Serve hot.
This dish can be improvised by adding some vegetables to the dish like Valor beans ( Avaraikkaai), bottle gourd, etc., Hope you liked this recipe. I will share another interesting recipe in my next post. Your feedback and suggestions are welcome.

Wednesday, June 7, 2017

Crab masala

Crab masala is a traditional way of cooking crab with light masala along with coconut milk. A very tasty way of cooking crab can be served for lunch or dinner. Usually when this recipe is made, it is better to drink milk after the meal. The recipe is the best served with idli, dosa, rice.

Crabs can be eaten in various ways around the world. In some dishes, boiled crab can be used like crab cake. But in this recipe, raw crab is well cleaned and cooked along with the masala gives a phenomenal flavor and taste. The masala will be nicely gone all through the crab.


  • Prep time - 30 mins
  • Cooking time - 30 mins
  • Serves - 2

  • Crab - 1 and half pound 
  • Salt to taste
  • Ground turmeric - a pinch
  • Onion - 1 large ( finely chopped)
  • Tomato - 1 large ( finely chopped)
  • Ginger garlic paste - 1 tablespoon
  • Fennel seeds - 1 teaspoon
  • Coconut - 1/2 cup ( grated)
  • Pepper corns - 1 teaspoon
  • Red chilli powder - 1 tablespoon
  • Coriander powder - 1 tablespoon
  • Water - 160 ml
  • Oil - 2 tablespoon
  • Curry leaves - 1 sprig

  • Cut, clean and wash crab.
  • Add enough salt, ground turmeric, chilli and coriander powder. Mix well and marinate the crab.
  • While the crab is marinated, chop the onion, tomato and grate the coconut.
  • Grind the coconut, peppercorns, fennel seeds into a smooth paste.
  • In a deep cooking pot, add onion and saute till translucent.
  • Then goes in the ginger garlic paste. Saute till the raw smell vanishes. Add the tomatoes in.
  • After the tomato is very softened, add in the crab. Mix well and cover the pot. Let it cook for 5 mins.
  • Add in the coconut paste and mix well. Bring it to a boil and cover the pot over high flame and medium heat over 10 mins till the oil gets separated. Add the curry leaves.
  • Serve hot along with idli, dosa, rice.
Hope you liked this recipe. I will share another interesting recipe in my next post. Your feedback and suggestions are welcome.

Blog Archive

Before you say "bye - bye!",

Why don't you check my Vegetarian Recipes, Beginner's Kitchen ( Recipes and Tips ), Non - Vegetarian Recipes, Chutney Recipes.
Your feedback and suggestions are always welcome. This blog is about cook with love and your food tastes yummy which fills your tummy.
Happy cooking!