Baked Veggie Omelette


Category :


Eggs - 6
Onion - 1/2
Tomato - 1
Mushrooms - few
Red pepper - 1/2
Green Pepper - 1/2
Carrot - 1/2
Beans - few
Tofu - small piece
Spring onions - few
Paratha - 1

Beat the 6 eggs with some alt, chilli powder and turmeric powder.
Sautee all the veggies with some salt and pepper. In a baking pan, Place a paratha, then add the
veggies and then add the beaten eggs.

Top with some green chillis and cilantro. Bake in 450 degrees for about 20 - 25 minutes or until the egg turns golden brown. Serve hot!

Valai Poo Vadai


Category : ,

Valai Poo (Banana Flower) is a very tasty veggie, the only drawback being its a very time consuming process to clean and de-vein it! So try to clean it the previous day, while watching TV, so you wouldn't feel the strain on the day of cooking it!

1) Banana Flower - 1 (deveined and cut into small pieces)
2) Channa Dhal - 1 Cup (Soak it for 3 hrs and drain the water completely, then grid coarsely.)
3) Big Onion - 1 (chopped to fine pieces)
4) Green Chillis - 4 (chopped to fine pieces)
5) Corriander leaves - 1/4 bunch (chopped to fine pieces)
6) Curry leaves - few (chopped to fine pieces)
7) Garlic - 2 pods (chopped to fine pieces)
8) Ginger - 1/2 inch piece (chopped to fine pieces)
9) Chilli Powder - 1/2 teaspoon
10) Sauf, Jeera and Kus Kus each 1/2 spoon. Dry roast and grid to a fine powder.
11) Salt to taste

Mix all the above ingredients and make them into small patties and deep fry them in oil.

Can be used as an appetizer or can be served with rice and sambar.

Spinach Dhal


Category :

Spinach is one of the easiest veggies to cook. Its nutritious value increases when cooked with lentils. This is one simple recipe which shouldn't take more than 15 minutes but goes well with rice or chapati.


1) Spinach - 1 pack (finely chopped)
2) Tool Dhal - 1 cup (pressure cook for 5 minutes with turmeric powder and mash)
3) Garlic - 10 pods (finely chopped)
4) Chilli Powder - 1/2 teaspoon.

For seasoning:
1) Mustard
2) Cumin Seeds
3) Asefotodia

In a pan, add 1 teaspoon of oil (preferably olive oil) and add the seasoning. Then add the chopped garlic, and sautee it for 5 minutes. Once the garlic changes its color, add the spinach and cook for 5 more minutes. Finally add the mashed dhal and allow it to boil for 5 more minutes. Serve hot with rice or dhal!

Spinach dhal served with rice, valai poo (banana flower) vadai and yogurt!

Kozhi Varuval --- as an Appetizer!


Category :

1 pack of Chicken (1.5 pounds)
Mariante the chicken with the following ingredients for alteast 1 hr:

1) Chilli powder - 1 spoon
2) Turmeric Powder - 1/2 spoon
3) Freshly ground ginger, garlic paste (No ready made paste pls!!!)
4) Corriander Powder - 1/2 spoon
5) Pepper powder - 1/2 spoon
6) Jeera Powder - 1/2 spoon
7) Garam Masala - 1/2 spoon (optional)
8) Salt
9) Secret Ingredient -> Honey 1 tablespoon

In a pan add enough oil, and when it gets really hot add a few chicken pieces and fry until done.

Serve as an appetizer with Chopped onions, green chilis and corriander leaves. And of course don't forget the lemon.

Kozhi Milagu Kari


Category :

For one pack of chicken (2 pounds).

Marinate chicken mixing with the following ingredients for minimum 1 hour.

1) Chilli Powder -1 teaspoon (remember this is pepper chicken... so we need to keep the chilli powder a bit less)
2) Corriander Powder - 1 teaspoon
3) Garam Masala - 1/4 teaspoon
4) Fresh Ginger (1/2 inch) and Garlic (3 pods) Ground
5) Curd 1/2 cup
6) Turmeric Powder - 1/2 spoon
7) Salt to taste
8) Juice of one small size lemon.

For the seasoning:

1) 1 Bay leaf
2) 4 Cloves
3) 1 small cinnamon stick
4) Big Red Onions (no white onions pls) - 2 finely chopped
5) One small bag of red pearl onions (small onions) - finely chopped

For the gravy:

Coconut - 3 tablespoons
Black pepper - 2 tablespoons.

In ghee fry the above 2 ingredients until golden brown and grind with some water to form a thick paste.

In a pan add 2 tablespoons of oil, and fry bay leaf, cinnamon, both the onions until golden brown. Then add the marinated chicken and cook until almost done. (min 1/2 hr) in medium to high flame.

Cover and cook the chicken, so that the cooking process would be faster.

Once the chicken is almost done add the coconut, pepper paste and cook in high flame with constant strring for 5 minutes. Then reduce the flame, and cook for 10 minutes with lid closed.

Finally add curry leaves! And serve hot with Ghee rice, curd rice or white rice!

Why Chicken?


Chicken is my favorite ingredient for cooking. Nothing else inspires me most than this does. Why? The answer is Arun, my better half! He can eat anything that crawls, flies or runs but doesn't even like to taste veggies (Except Potatoes)! When we got married, I remember cooking chicken almost everyday and hence was running short of recipes. Whereever I visited, I started collecting these chicken recipes and now I have more than 50 of them! I know its going to take a while for me to post these recipes. Thanks Arun for making me a chicken expert :-)

A small secret, (sssssssssssssssh Arun is willing to try veggies now... Thanks to my convincing skills :-)

There are way too many Chettinad restaurants today, but none can compete to the chicken cooked by Aaya (Grandma). I was just 7 yrs old when she died, but I can still remember how I used to wait right next to the stove until the chicken rasam was ready. This hot rasam will cure your cold in just a few minutes!

Don't get me wrong, I am not against these restaurants, they have some great food, which are really tasty and mouth watering, but the point is the authenticity. I feel that Sombu, Jeeragam, Kasakasa and Thenkai dominate Chettinad Chicken in any chettinad house. But today there are so many recipes out there with no coconut and still claim to be Chettinad chicken! I guess my co-achis would agree!

I will be posting the following Chettinad Chicken recipes in the following week:

1. Chicken Rasam
2. Traditional Chicken masala (This is the best combination with the chicken rasam)
3. Chicken Kulumbu
4. Chicken Kuruma

Make them, taste them and sent me your comments. Happy Authentic Chettinad cooking!!

Story behind this blog


Once upon a time i was a dancer, later I was "the most studious", then became the most spotive entertainer at college! One fine day I find myself too interested in computers and from that day on was deeply rooted into computer programming (Had to do something to make a living... figured IT was my only option). Worked, working and will be working as a Software proessional (God only knows until when). So what next? Is there something that I can do to make a difference in people's life? Can I make a difference in IT... well, not when I have a 11 month old who needs my attention most of the time.

A couple of my friends came home one night.. and we played poker until 4 am! At 8am I woke up and realized that we had a few hungry people at home. 4 years back I would have served them with bread and bagels... But I did feel that I had to make a good Indian breakfast! Reason: The little cook in me now inspires me to do things differently. Thanks to my mom, mil and sis, they are much better cooks than me but don't have enough time to create a blog! But no worries, you'll see a lot of their recipes too!

Few years back, I didn't know the difference between Toor dal and Chenna Dal, they looked the same to me! Guess what, today I am starting a blog to give away my authentic recipes... If just 4 years could make me a good cook and inspire me to create a blog... hats off to the achis who have been cooking great chettinad food for more than 40 years!