spoon

Featured Posts

Valai Poo vadai Valai Poo vadai

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!

Chicken Kulumbu Varuthu Aracha Chicken Kulumbu

This is another favorite recipe of mine, which is always appreciated when served! Goes well with both chapathi as well as white rice. This type of chicken kulumbu is mostly served in the southern parts of tamil nadu.

Baby Potato Fry Baby Potato Fry

Baby Potatoes are house favorites because of their thinner skin and sweeter flesh. And these when cooked with Indian flavors are just too delicious to resist. They pair along very well with any rice dish.

Mushroom Masala Mushroom Masala

This is a very unique recipe of mushroom. After several tries of various combination I finally landed with this recipe...

Spicy Onion Tomato Chutney Spicy Onion Tomato Chutney

My family loves chutneys and they seem to expect different varieties throughout the month for idlys and dosas. This is one of my favorite and is kind of different because of the ginger flavor.

Chicken Meat Balls Chicken Kola Urundai

Mutton Kola urundai is one of the authentic Chettinad dish, but in US the texture of mutton is too hard and it gets too messy to cook this dish, so I have altered the recipe a little bit so that I can get a similar dish using minced chicken.

Related Posts Plugin for WordPress, Blogger...

Welcome to Spiced Curry

Hello and welcome to Shree's Spiced Curry, a blog fully dedicated for Indian food. Here you will find many authentic Indian recipes including Chettinad cuisine. Chettinad food is known for its spice and aroma. There are some unique ingredients that are dominant in this cuisine. Check out my secret ingredients in Chettinad food post for more information. Also recently, I am having fun cooking non Indian veggies the Indian way and have shared my experience here. There are a number of both North and South Indian recipes with easy to follow instructions and loads of useful tips to make your Indian cooking experience as pleasant as possible.


Recent Recipes

Chettinad Chicken Masala

Comments (4) | Sunday, February 24, 2013


This is a traditional chicken curry that is very common in most of the Chettinad household and is best accompanied with Chicken Rasam.

Ingredients for the Masala
Coconut - 1/2 cup
Sombu - 1 teaspoon
Jeera - 1 teaspoon
kus kus - 1/2 teaspoon
Ginger - 1/2 inch
Garlic - 3 pieces
Chilli powder - 1.5 teaspoon
Corriander powder - 1 teaspoon

Grind the above ingredients to a smooth paste

Other Ingredients
Chicken - 1.5 pounds (chicken breasts)
big red onion - 1
plum tomato - 1

For seasoning 
1 bay leaf
1 cinnamon stick
/cloves - few
Sombu - little
Urad Dhal - little
peppercornes - little
curry leaves - little

Method
Pressure cook chicken with some little chili powder, turmeric powder and salt for about 1 whistle and 5 minutes. Then let it cool and save the chicken stock for making Chicken Rasam or any other dish. In a deep pan, add oil then the seasoning. then add finely chopped onions and tomatoes and cook well. To this add the ground masala and let it cook for about 15-20 minutes. To this add the cooked chicken and cook for 10 more minutes until the chicken is well blend with the masala. Serve hot on a bed of rice with some chicken rasam.

Chettinad Chicken Rasam (Aaya's Style)

Comments (4) |


This is a very authentic Chettinad recipe that goes very well with white rice. Also this can be had as a soup and is one of the best comfort food when you have cold :-)

Ingredients:

For the Stock:

Chicken: All the non meaty parts from a whole chicken (reserve the meaty part for the chicken masalai).
You can also include the neck portion, liver and gizzard.
Turmeric Powder: 1/4 teaspoon.
Chili Powder: a pinch.
Salt

Pressure cook the above: 1 whistle + 15 minutes in simmer.

For the Rasam Powder:
1) Dry Red Chillis: 8
2) Coriander seed: 1 teaspoon.
3) Urad dhal: 1 teaspoon
4) Pepper: 1 teaspoon
5) Aniseeds: 1 teaspoon
6) Jeera: 1 teaspoon.
In a little ghee fry the above and grind coarsely.

For the Rasam:
Aniseed: little
Jeera: little
Pepper: little
Curry leaves: few
Tomatoes: 2 large
Tamarind paste: 1/4 teaspoon
Coriander leaves.

Garnishing (this is the secret step to the great tasting soup :-)
Small pearl onion: 2 nos
Garlic pod: 2 nos
(Coarsely crush both the ingredients).
Coriander leaves

Preparation:
1) Prepare the chicken stock and the rasam powder in parallel
2) In a pan, add ghee, then add the seasoning (Aniseed, Pepper and Jeera)
3) Then add curry leaves and the chopped tomatoes
4) Cook the tomatoes until oil oozes out
5) Add the chicken stock
6) Add the Rasam powder
7) Add the tamarind paste
8) Allow the whole mixture to boil for about 10 minutes
9) Then add salt and the secret seasoning.
10) Allow the mixture to boil for 5 more minutes and finally season with chopped coriander leaves.

If it is a bit spicy to drink this rasam, try it with some rice and ghee.


Banana Walnut Muffins

Comments (1) | Friday, February 22, 2013


Recently I have developed some interest in baking and wanted to try something very simple and quick that would satisfy my sweet tooth. So tried this recipe with some basic ingredients easy to find at home. The finished product was too good and the muffin was really moist and soft.

Ingredients for Banana Walnut Muffins

All Purpose Flour - 1.5 cups
Sugar - 3/4 cup
Finely chopped Walnuts - 1/2 cup
Baking powder - 1.5 teaspoons
Salt - 1/4 teaspoon
Ripe Bananas - 2
Canola Oil - 1/2 cup
Egg - 1
Yogurt - 3 tablespoons


Dry roast the walnuts in a pan for about 2 minutes until slightly brown and keep them aside.

Mash the bananas into a smooth paste. I used a food processor to get a smooth consistency. To that add one egg, the oil and yogurt and blend into a smooth paste

In a mixing bowl add the flour, sugar, walnuts, baking powder and salt. Mix them well

To this add the blended ingredients and mix well without any lumps.

In a muffin pan line muffin sheets and fill the pans with the prepared mixture.

Preheat the oven to 375 degrees and bake the muffins for about 18-20 minutes until brown. Insert a tooth pick into the center of the muffin to check if the muffin is cooked completely. Let the muffin cool for about 10 minutes and then enjoy it with a cup of coffee :-)

Sweet and Tangy Mango Curry

Comments (0) | Monday, October 8, 2012




I love mangoes in any form... be it ripe, tangy, sour, sweet etc., it really doesn't matter, I enjoy eating them. I once read that Mango is the Ayurveda King of fruits. Ayurveda considers ripe mango sweet and heating. It balances all the three doshas and acts as an energizer. Green, unripe mango is also used in Indian cooking. The fruit is added to dhals and vegetables, or made into chutneys and pickles. They should not be eaten alone or in large quantities because they can aggravate the doshas, especially Pitta dosha. However, prepared with combination of dhal and spices they help digestion and improve the flavor of food.

Illustrated here is a very popular south Indian mango curry that is prepared with dhal and some spices and finally glazed with some jaggery (or brown sugar can be used) to enhance the flavor. This is a great combination with white rice.  

Ingredients
Raw Mango - 1 (Peel the skin and cut into small pieces)
Green chilli - 1
Turmeric powder - little
Moong dhal - 1 tablespoon
Jagger or brown sugar - about 1/2 tablespoon (alter this to taste)

For seasoning
Mustard seeds - little
Curry leaves - few
Red chilli - 1

Method

Add cut mango, dhal, green chilli and turmeric powder with about half a cup of water to the pressure cooker and cook for about one whistle and 10 minutes. If you do not have a pressure cooker then cook the ingredients in the stove top for about 20-25 minutes until the dhal is soft. Let the cooker to cool for about 10 minutes and then mash the dhal and the mangoes until soft. The dhal should be mashed completely and you should be able to see some pieces of mango (do not mash the mangoes completely). Heat oil in a pan, then add mustard seeds, curry leaves and 1 red chilli. To this add the mashed mango dhal. Let this boil for a minute and then add the jaggery and cook for 5 more minutes.

Serve hot with some white rice!

Mini Puris and Chenna Masala (Chole)

Comments (0) | Sunday, October 7, 2012


In this post I have illustrated how to make deep fried Indian wheat bread called Puri accompanied with an Indian curry called Chole made of chickpeas/garbanzo beans. Puris are usually as big as any regular wheat tortilla and there is a variation to this puri called the Batura which is about 3 times the size of a regular puri. Since my daughter likes to eat finger foods I usually make them small.

Ingredients for Puri

whole wheat flour - 1 cup
salt - to taste

In a mixing bowl add the wheat flour and the salt and mix well with sprinkling some water until a smooth dough is formed. Then roll them and cut small circles using a cookie cutter or any small lid as illustrated in the pictures below.






Heat oil in a pan and deep fry the puris until golden brown.

Ingredients for Chenna Masala

Canned or cooked Chickpeas/Garbanzo beans - 1 cup
Onion - 1
Tomato - 2
Ginger - 1/2 inch piece
Garlic - 3 pods
Cinnamon stick - 1
Cloves - 3
Cardamon - 1
Red Chilli Powder/Paprika - 1/4 teaspoon (or per taste)
Coriander powder - 1/2 teaspoon
Salt - to taste

For seasoning
Jeera/Cumin Seeds - little

Coriander leaves (for garnish)



Pressure cook onion, tomato, ginger, garlic, cardamon, cinnanon and cloves with 1/2 cup water for about 1 whistle and 10 minutes. If you do not have a pressure cooker, you can cook the ingredients in the stove for about 30 minutes with the lid covered.


Grid the cooked ingredients to a smooth paste after letting it cool for about 15 minutes.


In a pan, add oil and when the oil is hot add the cumin seeds. Then add the ground mixture and cook well for about 2 minutes. To this add chilli powder, coriander powder and salt. Let this cook for about 5 to 6 minutes. Add 1 tablespoon of butter and let it boil for 2 more minutes. Butter is optional. Now add the cooked chickpeas to the gravy and let it cook for 10 more minutes. A very tasty chickpeas gravy is ready to be served with the puris.


Baby Potato Fry

Comments (0) | Saturday, October 6, 2012


Baby Potatoes are house favorites because of their thinner skin and sweeter flesh. And these when cooked with Indian flavors are just too delicious to resist. They pair along very well with any rice dish. A secret tip when cooking dry fry veggies: Mix the curries and salt with a little water and coat the veggies; Then add them to the pan and saute well. This ensures that the masalas are evenly coated on the veggies.

<Ingredients>
Baby Potatoes - 1/2 Pound
Red Chilli Powder/Paprika - 1 teaspoon ( ). Alter this to taste.
Coriander Powder - 1 teaspoon
Turmeric Powder - little
Garlic 3 pods
Aniseed  - little for seasoning
Curry leaves - for seasoning
Salt - to taste



Method

Thinly slice the baby potatoes. In a mixing bowl, add the chilli powder, coriander powder, turmeric powder, salt and a few tablespoons of water and mix well. To this paste add the sliced baby potatoes and mix well.

In a frying pan, add oil and when the oil is heated enough add aniseed and the curry leaves. Let it saute for a couple of seconds and then add the marinated potatoes. Saute for a few minutes. To this add some crushed garlic and close the lid and let it cook for about 10 minutes in low flame.

Now the potatoes  should be almost done. Increase the flame and saute in hing flame for about 2 minutes.  The potatoes should be well roasted and ready to serve!

Microwave Whole wheat flour cakes

Comments (0) | Sunday, September 2, 2012


Microwave whole wheat cake


Last weekend I was traveling with a friend of mine to New Jersey. We didn't know each other much but had met a few times in common parties and both her and I were traveling to NJ the same week so decided to car pool. During the journey I came to know that she is also a food lover like me :-) Good... so our conversations was entirely around food and cooking (for the entire 4 hr journey :-). She shared this quick and easy cake recipe with me and I tried it this week and it was really really delicious and took only about 5 minutes to prepare!


Microwave whole wheat cake
Ingredients
whole wheat flour - 3 tablespoons
Milk - 1 tablespoon
Yogurt - 1 tablespoon
Nutella - 1 tablespoon
Chocolate syrup - 1 tablespoon
Butter - 1 teaspoon
Baking powder - 1/4 teaspoon
Sugar - if needed (I did not use)
Oil/butter spray (to coat the cup for baking)

Method
Coat the coffee mug or cereal bowl with PAM spray and mix all the ingredients into a smooth paste and microwave for 2 minutes in high setting. Remove the cup from the microwave and let it cool for 5 minutes and then serve with some chocolate ice cream.

Microwave whole wheat cake
Tapthi was extremely excited to make this cake all by herself. A real easy way to keep the kids occupied in the summer and make them feel so special that they can also bake :-) Isn't that wonderful...




Corrinader chutney

Comments (0) | Wednesday, April 11, 2012



This is Tapthi's favorite side dish for idli or dosa and she calls this the green chutney. This can be made with Mint/Coriander leaves/Curry leaves or even by combining all 3. Here I have used just Coriander leaves.

Ingredients
Oil
Mustard Seeds - little
Urad Dhal - little
Asafoetida - little
Onion - 1 big (Finely copped)
Tomato - 1 big (finely chopped)
Ginger - 1 inch piece (peeled and sliced)
Garlic - 2 pods (sliced)
Green Chili - 2
Red Chili - 3
Shredded Coconut - 3 tablespoon.
Tamarind - little piece
Coriander leaves - 1 bunch.

Method
In a pan add oil, and when it gets hot add mustard seeds, urad dhal and asafoetida. Fry for a minute and then add chopped onions and tomatoes. Cook until onions are soft. Then add ginger, garlic, green chili and red chili and fry for a few more minutes. To this add the shredded coconut, salt and tamarind. Fry until coconut turns a little brown. Finally add the coriander leaves and fry for a minute and then remove from the fire and let it cool.



Grid this mixture to a chutney consistency and serve with Idli, Dosa or Chapathi.

Valaikai Fry (Raw Banana Fry)

Comments (1) |



Raw Banana fry tastes more like a non vegetarian dish and is a great ac-compliment for curd rice. I love this fry because it is so easy to make at the same time extremely delicious.

Ingredients
Raw Banana - 1 (Peeled and thinly sliced)
Chili Powder - 1/2 teaspoon
Coriander Powder - 1/2 teaspoon
turmeric powder - 1/4 teaspoon
Salt

For seasoning
Fennel seeds - 1 teaspoon
Urad dhal - little
whole black pepper - little
Curry leaves
Garlic - 2 (crushed)

Method
Mix the sliced raw banana with chili powder, coriander powder, turmeric powder, salt and a little water. The raw banana should be well coated with the masalas.

In a pan add add oil and when it is hot add fennel seeds, urad dhal and whole black pepper. To this add curry leaves and crushed garlic. Fry for about a minute and then add the marinated raw banana and fry well for about 10 to 15 minutes until the banana is completely cooked. Garnish with coriander leaves and serve with yogurt rice.

Nethili Meen Kulumbu (Smelt Fish Curry)

Comments (0) |



This is the same recipe that I posted in Chettinad Fish Curry
but using Smelt Fish (Nethili Meen). This fish curry should be made a little thicker than the regular fish curry for a better taste.

Ingredients
Nethili Meen (Smelt) - 15 - 20. (With head removed)
Red Onion - 1 small (finely chopped)
Plum Tomatoes - 2 (Finely Chopped)
Garlic Pods - 15 (Thinly Sliced)
Green Chili - 4 (Slit them into 2 halves)
Tamarind - 1 lemon sized ball (Soak in water for 1/2 hr and then extract the juice)
Chili Powder - 1 teaspoon (or more as per taste)
Coriander Powder - 2 teaspoon
Turmeric Powder - little
Salt

Seasoning
Oil - 1 tablespoon
Mustard seeds - little
Urad dhal - little
Methi seeds - little
Curry leaves

Method

Marinate the fish with some chili powder, turmeric powder and salt for about 1/2 hr.



In a pan add oil and when it is hot add the seasoning (mustard seeds, urad dhal, methi seeds and curry leaves). To this add the chopped onions and tomatoes and fry until the onions are soft and then add the garlic, green chili and saute for a few minutes. (The garlic should not turn too soft).

In another vessel add a cup of tamarind extract, 1 cup of water, chili powder, coriander powder, turmeric powder, salt and mix well.

Add this mixture to the sauteed onions and let it boil for about 15 minutes.

To this curry now add the marinated fish and cover the pan for about 5-7 minutes.

The oil should be floating on top of the curry when you open the lid. The curry is now ready to be served.

Chettinad Fish Curry (Vanjaram Meen Kulumbu)

Comments (5) | Sunday, March 4, 2012


Fish Curry (Meen Kulambu) is one of the easiest dish to make yet very tasty. More often I find myself being appreciated and be asked for the recipe and usually people are surprised as to how easy it is to make this dish. I guess you cannot go wrong with this recipe. Today I used Spanish Mackerel (Vanjaram) but you can use any kind of fish (Red Snapper - Sankara, Cat Fish -- Keluru, Tilapia -- Nei meen)


Ingredients
Spanish Mackerel (Vanjaram) - 500gms
Red Onion - 1 small (finely chopped)
Plum Tomatoes - 2 (Finely Chopped)
Garlic Pods - 15 (Thinly Sliced)
Green Chili - 4 (Slit them into 2 halves)
Tamarind - 1 lemon sized ball (Soak in water for 1/2 hr and then extract the juice)
Chili Powder - 1 teaspoon (or more as per taste)
Coriander Powder - 2 teaspoon
Turmeric Powder - little
Salt

Seasoning
Oil - 1 tablespoon
Mustard seeds - little
Urad dhal - little
Methi seeds - little
Curry leaves

Method

Marinate the fish with some chili powder, turmeric powder and salt for about 1/2 hr.



In a pan add oil and when it is hot add the seasoning (mustard seeds, urad dhal, methi seeds and curry leaves). To this add the chopped onions and tomatoes and fry until the onions are soft and then add the garlic, green chili and saute for a few minutes. (The garlic should not turn too soft).

In another vessel add a cup of tamarind extract, 1 cup of water, chili powder, coriander powder, turmeric powder, salt and mix well.

Add this mixture to the sauteed onions and let it boil for about 15 minutes.

To this curry now add the marinated fish and cover the pan for about 5-7 minutes.

The oil should be floating on top of the curry when you open the lid. The curry is now ready to be served.

Refreshing Pasta Fruit Salad

Comments (0) | Sunday, January 8, 2012


I was so bored of eating fruit salads and wanted to make it special this time, so added pasta to it and it made a world of difference. I used 2 kids of pastas: Ditalini and Campanelle. You can typically use any kind of pasta and any variety of fruits.




Ingredients
1. Ditalini Pasta - 1 cup
2. Campanelle Pasta - 1 cup.
3. Apple - 1
4. Pear - 1
5. Mandarin Orange fruit cup - 1
6. Blueberry - few
7. Raisins - few
8. Walnuts - few
9. Almonds - few
10. Pepper
11. Salt
12. Sugar - 1 teaspoon.
13. Raspberry vinaigrette - 1 tablespoon (You can use any dressing)
14. Strawberry - few
15. Grapes - few

Method
Cook the pastas as per instruction and let it cool for at least 1/2 hour. To the Pasta add the rest of the ingredients and mix well. Server chilled.

Mint Chicken Biryani

Comments (1) |



Tried this recipe as a main dish for the Chettinad chicken gray and it turned out to be great!

Ingredients to grind
1. Coconut - 3 tablespoons
2. Green Chili - 10 to 15. (Thai Red hot peppers)
3. Mint leaves - 1 bunch.
4. Garlic - 4 pods
5. Ginger - 2 inch piece.
6. Red Chili Powder - 1/4 teaspoon.
7. Coriander Powder - 1/2 teaspoon.

Grind the above to a smooth paste.

Other Ingredients
1. Basmathi Rice - 2 cups
2. Ghee to fry - 1/2 teaspoon (Clarified butter)
3. Turmeric Powder - 1/4 teaspoon.
4. Onion - 1 large finely chopped

Garam Masala Spices
1. Bay leaf - 1
2. Cinnamon stick - 1
3. Cloves - 4
4. Cardamon - 2.

Method
Soak Basmathi rice for 1/2 hour. In a flat bottom pan add ghee and the soaked basmathi rice and fry for a few minutes and set it aside. In the same pan add a little oil and the whole garam masala spices and fry well. To this add the chopped onions and fry well. Then add the chicken and turmeric powder and fry for a few minutes and then add the grinded masala along with necessary salt. Cook the chicken until it is completely done. To this add the fried rice and add 4 cups of water. You can either cover the pan with a lid until the rice is cooked or transfer it to a Rice cooker and then cook the biryani. I used the rice cooker this time and it took about 10 minutes for the rice to be cooked.

Served with Chettinad Chicken Gravy.

Authentic Chettinad Chicken Gravy

Comments (4) |



This is typically my style of cooking chicken. Very quick, less work, simply delicious and always appreciated! Doesn't this sound good. Try it out and let me know!


Ingredients for the Masala
Red Chilli - 10 nos
Corriander seeds - 1 tablespoon
turmeric powder - little
cloves - 3
cinnamon - 1 inch piece
cardamon - 2
ginger - 1 inch piece
garlic - 3 pieces
Sombu - 1 teaspoon
Jeera - 1 teaspoon
kus kus - 1 teaspoon
pepper - 2 teaspoon or more as per taste
small onions - 10
Curry leaves - few
coconut - 1/2 cup

Fry the above ingredients in ghee and grind them into a smooth paste. I call this the brown masala and make them in batches and freeze them. Once this is ready, you can cook this curry with no effort ;-)


Other ingredients
Chicken - 2 pounds (with the bones)
Mustard seeds
Urad dhal
curry leaves
big read onion - 1
very ripe plum tomatoes - 1
turmeric powder - a pinch
chilli powder - a pinch



Method
In a non-stick pan, add mustard seeds, urad dhal, curry leaves, finely chopped onions and tomatoes. Fry well and then add the cut chicken pieces with some turmeric and salt. Fry well for a few minutes, then add a pinch of chilli powder. When the chicken is about 3/4th cooked, add the grinded masala and cook for another 15-20 minutes!

The Chettinad Chicken Gravy served with Mint Chicken Biryani!!

Mixed Vegetable Kurma

Comments (0) | Thursday, July 7, 2011


Vegetable Korma is a dish that goes very well with idli, puri, dosa or chapati. When you have less than 1/2 hr to make a side dish this would be a great option.





Ingredients to grind
Coconut - 1 tablespoon
Chilli powder - 1 teaspoon
Corriander powder - 1 teaspoon
fennel seeds - 1 teaspoon
jeera - 1/2 teaspoon
Cashewnuts - 2 or 3
Cinnamon stick - 1 inch piece
Cardamon - 1
Cloves - 3 or 4
ginger - 1 small piece
garlic - 3 pods

Grind the above to a smooth paste.

Other Ingredients
Bay leaves - 1
Onion -
Tomato - 1/2
Fennel seeds - 1/4 teaspoon
Whole black pepper - 1/4 teaspoon
Curry leaves
Carrot - chopped 1 cup
Beans - chopped 1/2 cup
Potato chopped - 1/2 cup
Butter beans - boiled/canned - 1/4 cup.

Method
In a pressure cooker add oil, bay leaves and fry for a few minutes, then add fennel seeds, black pepper and curry leaves. Once the fennel seeds changes to brown color add finely chopped onions and tomatoes. Fry for a few minutes then add all the veggies except the butter beans. Fry for couple of minutes, then add the ground paste and fry well. Add 1 cup water, salt to taste and close the pressure cooker
and cook for 1 whistle and 7 minutes. Let the Kurma cool down for about 15 minutes then add the cooked butter beans and boil for 5 more minutes. Sever this Korma with idli, dosa, puri or chapati!