Friday, January 30, 2009


Neer dosa with chicken curry is a classic combination.I ate this for the first time during my college days in manipal.I fell in love with it instantly.This is a must try combo for all chicken lovers.

Neer dosa is a thin pancake/dosa made from rice.'Neer' means 'water' in Kannada and Tamil.So one can guess that its made from a watery batter.The batter is made by grinding soaked rice and shredded coconut and adding enough water to make a thin batter.It is a very popular cuisine in udupi district.It can served with chicken curry or chutney and sambar or with sugar/jaggery mixed with coconut.



Raw rice - 2 cups

shredded coconut - 1 1/4 cup


salt to taste


Soak the rice for atleast 3 hrs.Grind the rice and coconut separately to a smooth paste.Add enough water to make a thin batter ,the consistency similar to that of buttermilk.Add salt.Let it rest for half an hr.

Heat a tawa/griddle.Pour a laddleful of batter on it and swirl it in a circular motion to spread it.Cover with a lid and let it cook till the top becomes dry.Serve with warm chicken curry or chutney.



For marination:-

Chicken breast - 1 large , cut into cubes

turmeric - 1/4 tsp

kashmiri red chilli pdr - 1 tsp

salt and pepper

For gravy:-

onion - 1 medium size,thinly sliced

tomato - 1 medium size,sliced thin

coconut - 1 cup

cumin seeds - 1 tsp

turmeric - 1/4 tsp

kashmiri red chilli pdr - 1 1/2 tsp

curry leaves - 1 sprig

coriander leaves - a bunch,chopped

For Masala:-

Onion - 1 medium size,roughly chopped

tomato - 1/2 a piece,rougly chopped

garlic cloves - 2 nos

ginger - 1 tsp,chopped

cinnamon stick - 1" piece

cloves - 4-5 nos

cardamom pods - 2 , peeled

fennel seeds - 2 tsp

black peppercorn - 10 nos

coriander pdr - 1 tbsp

cumin pdr - 1 1/2 tsp

kashmiri red chilli pdr - 2 tsp

lemon juice - 2 tsp



In a bowl mix the ingredients for the marinade and add chicken into it.Marinate it for about 2 hrs. Grind all the ingredients for the masala and keep aside.Also grind the shredded coconut adding some water and keep aside.

Heat some oil in a pan and add the grinded masala in it.Fry it slowly on a medium heat until the mixture turns dark brown and the raw taste of onion completely disappears.Remove and keep aside.This is the most important part in the dish so be careful not to burn it.

Heat some oil in the same pan.Add cumin seeds and curry leaves. Saute it for a few seconds and then add the sliced onions. Saute until they become soft and translucent.Add turmeric pdr and the chicken pieces.Stir for a couple of mins.Then add the grinded masala and stir until they are well mixed.Add the grinded coconut and water(if needed) to bring it to the consistency you like.Add salt.Lower the heat and let it simmer for 5-8 mins or until the chicken is fully cooked.Garnish with coriander leaves.

Tuesday, January 27, 2009


Fish molee is one of the most popular seafood dish in Kerala.Its a mild tasting,non-spicy dish prepared with coconut milk.Its very easy to prepare, the extraction of coconut milk being the only hard job here.It is at its best only when a fresh fish is used,preferably a firm fleshed fish like king fish,pomfret or even cod.I used king fish.In US you can find it in any Asian grocery stores. There is not many spices used in this dish,coconut milk is the main ingredient so a bad fish can totally ruin the taste.Fish molee is usually served along with rice or Aappam.

For Marination:-

King fish or any firm fleshed fish - 1 lbs
red chilli pdr - 1 tsp
turmeric - 1 tsp
lemon juice - 1 tbsp
salt to taste

For Gravy:-

onion - 1 medium size, sliced
tomato - 2 medium size,diced
ginger - 1 tbsp
coconut milk, 1st extract - 11/2 cup
coconut milk, 2nd extract - 2 cups
curry leaves - of 1 sprig
turmeric - 1 tsp
green chillies - 4 nos, slit
lemon juice - 1 tbsp
salt to taste


Wash and clean the fish.Pat it dry.Marinate it in a mixture of lemon juice,turmeric,red chilli pdr and salt for about 1 or 2 hrs in the refrigerator.

Heat some oil in a pan.Add the chilies and ginger.Saute for a minute and then add the onions.Add salt.Stir it until the onions become soft and translucent.Add turmeric and tomatoes.Stir it for a couple of minutes.Then add the 2nd extract of coconut milk.Add salt and stir well.Let it come to a boil.Now add the marinated fish pieces.Hold onto the sides of the pan and swirl it until the fish is well totally immersed in the gravy.Do not stir using a spatula.That will break the fish.Cover the pan and let it cook for 5 mins or until the fish is cooked.A fresh fish cooks really fast.So do not turn away from the stove.Ones done switch off the flame and add the 1st coconut milk extract and lemon juice and gently swirl it again until its fully blended with the rest.Garnish with coriander leaves and curry leaves.Serve with aappam or rice.

Another popular seafood dish in kerala is Meen pollichathu.Click here for my recipe.

Wednesday, January 21, 2009


Pongal is one of my favorite rice dish.There are 2 types of pongal - sweet and spicy.I love both types but if given a choice i will lean more towards the spicy one.

Here first the rice is cooked along with moong dal(yellow) and then the seasonings and nuts are added to it.Its one of the most popular breakfast dishes in South India.I came across so many pongal dishes last week, but the one that really popped my eye was Sukanya's Pongal with Gotsu. I have eaten pongal many times but its usually along with chutney or shallot sambar.Gotsu was new to me.

Gotsu is a spicy and tangy dal based dish.Here Its made using eggplant and moong dal.The eggplant is cooked along with onions , tomatoes and some spices in the dal gravy.The combination of gotsu and pongal was simply incredible.The pongal simply melted in the mouth.I can have this day and night.

We loved it.Thank you sukanya for the recipe.

I am sending this to this months MBP - Easy Breezy breakfast event started by Coffee of The Spice Cafe and guest hosted by Simple Indian Food .

Monday, January 19, 2009


Chana Bhatura is one of the most popular breakfast in North India.Its so popular that its sold as a fast food dish by roadside vendors.Bhatura is a fried puffy bread made out of All purpose flour(maida).I add a little bit of semolina and some slices of bread for the crispiness.Its usually served along with chana masala, a spicy and tangy chickpea dish.



All purpose flour-2 cup
rava-1/4 cup(for extra crispness)
Bread - 4-5 slices,crust removed
Baking pdr - 1/4 tsp
curd-1/2 cup
water -just enough to knead to a smooth dough
salt to taste
oil for frying

Channa Masala - Click on the pic below for the recipe


Sift the flour,salt and the baking pdr into a bowl.Break the bread and add it in the bowl.Add the curd and knead to a smooth dough adding little water.Cover it with a moist cloth and keep it aside.Allow it to ferment for 5-6 hrs or overnight.Make small size balls out of it and roll it out just like a chapathi.Dont roll out too thin ,it should be slightly thick and even ,otherwise it wont puff up.Heat the oil and fry the flattened dough.Serve it hot with chana masala.

Friday, January 16, 2009


Methi dal is one of my favorite dishes to have with rice.The flavor of methi leaves is simply incredible .You dont have to add any other flavor to the dish when you are cooking with methi leaves.Toor dal compliments the methi leaves very well in this dish.It reduces the slight bitter taste of the methi leaves.I can have this dish 5 days in a row or even 10 days in a row without getting tired of it.

Methi leaves - a whole bunch, cleaned and chopped
Toor dal - 1 cup,cooked
shredded coconut - 1 cup
Mustard seeds - 1 tsp
turmeric pdr - 1/4 tsp
urad dal - 2 tsp
curry leaves - of 1 sprig
red chillies - 3-4 nos
Garlic - 1 tsp
salt to taste


Coarsely grind the coconut and keep aside.Heat some oil in a pan.Add the mustard seeds.When it starts to crackle add urad dal,curry leaves,turmeric pdr and red chillies.Add the chopped garlic and saute for a couple of mins on a medium low flame.Then add the methi leaves and the cooked dal.The methi leaves will cook really fast in about 2 -3 mins.As soon as they become soft add the coconut and some salt.Stir it well and remove from the flame.Serve hot with rice.

Monday, January 12, 2009


Chicken 65 is a spicy, deep fried chicken dish popular in South India.There are different stories behind its name, whatever the story be, its the taste which has made this dish an all time favourite.It can be prepared using chicken on or off the bone.Here the chicken pieces are marinated in a mixture of spices, onions and curry leaves.The flavor of curry leaves is imparted into the chicken and this makes it unique and very tasty.In restaurants,usually the color is added to make it look red.Here i havent used any color. Vegetarians can prepare the same using cauliflower or potatoes.


Chicken breasts - 1 large (bone in or boneless),cut to bite size pieces
oil to deep fry

For Marination:-

Onion - 1/4 cup , diced
Fresh Ginger- 1 tsp
Fresh garlic - 1 tsp
red chilli pdr - 1 1/2 tsp
coriander pdr - 2 tsp
garam masala - 1 tsp
curry leaves - of 1 or 2 sprigs, chopped
curd - 2-3 tbsp
lemon juice - 2 tsp
rice pdr - 3-4 tbsp + more if reqd.(just enough to coat the chicken and a give a crispy crust)
coriander leaves - a small bunch,chopped
green chillies - 3-4 nos,diced
salt to taste


In a bowl combine all the ingredients for the marination.Add the chicken to it and mix it well.Let it marinate for atleast 4 hrs, overnight is even better.

Heat oil in a kadai or deep sauce pan.Fry the chicken on medium heat until it turns golden brown.Serve hot with lemon wedges and sliced onions.