Dry chicken sukka

8 medium sized pieces(about 800 grams) of chicken
2 tbl spn coriander seeds
1/2 tea spn of fennel seeds(saunf)
A pinch of turmeric powder
1 tea spn each of black peppercorns, cumin and fenugreek seeds
1 tbs poppy seeds
12 garlic flakes
12 roasted whole dry red chillies
1 tbl spn tamarind paste
1 medium sized coconut grated
8 curry leaves
1 large onion finely chopped
2 tbl spn clarified butter(ghee) / butter /oil
Salt to taste

Heat a little clarified butter(ghee)/butter in a pan and roast the black peppercorns, turmeric powder, fennel, corriander, fenugreek and poppy seeds till aromatic. Allow to cool. Dry grind along with roasted red chillies and tamarind paste. This is the first paste.
Coarsely grind the grated coconut, garlic and cumin seeds (for just a round or two) without adding any water at all, till a ball can be formed of the paste. This is the second paste.

Mix the chicken with the first paste. Cover and cook ( without adding water) on low level in a heavy-bottomed pan for about 25 mins or till the chicken is almost cooked.
Add the second paste and salt to taste. Cover and cook on low level for about 3 minutes or till the chicken is completely cooked.
Heat the clarified butter(ghee)/butter in a pan, drop in the curry leaves and fry for a few seconds. Add the finely chopped onions and fry till brown. Pour this garnish over the chicken.

PS: The most important step in this dish is the dry grinding of the coconut. The paste needs to be very coarse and very dry….as dry as possible.

Preparation time: 28 minutes.

Published in: on March 4, 2007 at 12:12 am  Comments (1)  

Green chicken

Chicken pieces(big) 6-8
Green chilies 5-6
Onion(chopped) 3/4 cup
Coriander leaves 8-10 strands
Ginger-garlic paste 2 tea spns
Cumin seeds(jeera) 1 tea spn
Turmeric a pinch
Coriander powder 1/2 tea spn
Cumin powder 1/2 tea spn
Garam masala 1/2 tea spn

Grind onions, coriander leaves, ginger-garlic paste(use ginger and garlic instead of store bought paste for better taste), green chilies into a smooth paste.
Apply the paste to chicken pieces and leave it for around 30mins.
Heat oil and add cumin seeds. When they start popping, add the chicken and turmeric pieces. Add 1/2 cup water and cook till chicken is almost done. Add salt, coriander powder, cumin powder and garam masala. Cook till chicken becomes tender.
Lineup an oven proof dish with a parchment paper or grease with oil. Keep the chicken pieces on it. Pour the masala (which would have accumulated at the bottom of vessel) evenly on top of the pieces. Bake it in a preheated oven for around 10mins at 350F.
Serve hot.

Published in: on March 4, 2007 at 12:08 am  Leave a Comment  

Prawn Pulao


  • 250g prawns, shelled & deveined
  • 4 tbsp oil
  • 5 tbsp maggie biryani paste
  • 1 large tomato, chopped
  • 3 tbsp coriander leaves, finely chopped
  • 200g basmati rice
  • 400ml water


Stir fry prawns in oil for a minute. Add maggie biryani paste and fry for another 5 minutes. Add chopped tomatoes and fry till they soften. Stir in rice, coriander leaves & water. Bring to a boil, cover and cook on low flame till rice and prawns are done.

Published in: on January 18, 2006 at 3:49 am  Leave a Comment  


Published in: on December 31, 2005 at 7:52 am  Leave a Comment  

Pomfret Curry


2-3 (300-350gms each) pomfrets
1 tbsp lemon juice
Salt to taste
1 medium sized onion
1/4 cup fresh coriander leaves
3 tbsps oil

For paste:
2-3 cloves garlic
1 onion
1/2 tsp. peppercorns
2 tsps. coriander seeds
1 tsp. cumin Seeds
1 tsp. turmeric powder
6-8 red chillies whole
1 cup coconut (scraped)
1/2 cup coconut milk
1 lemon sized ball tamarind


Clean, wash and cut fish into one and half inch thick slices and pat dry with an absorbent kitchen towel. Mix lemon juice with a little salt, apply liberally on the fish slices and keep aside. Peel and finely chop onion. Clean, wash and chop fresh coriander leaves. Peel garlic. Soak tamarind in one cup of warm water for half an hour, remove the pulp, strain and keep aside. Dry roast peppercorns, garlic, red chillies and coriander seeds separately and grind to a paste along with scraped coconut. Heat oil in a pan, add chopped onion and stir-fry for two minutes or till translucent. Add masala paste and turmeric powder and sauté for two to three minutes. Add two cups warm water, tamarind pulp and salt. Bring it to a boil, reduce heat and cook further on medium heat for three to four minutes. Gently slide in the pomfret slices and cook on medium heat for four to five minutes or till the fish is firm and cooked. Stir in coconut milk, reduce heat and simmer for a minute. Garnish with chopped coriander leaves and serve hot accompanied with steamed rice.

TIP: You can replace pomfret with any other fish or seafood in this recipe

Published in: on December 29, 2005 at 5:40 am  Leave a Comment  

Squid Dry Curry


1/2 kg squid
1 cup grated coconut
1 & 1/2 tbsp. bafat powder
2 big tomatoes chopped finely
1 big onion chopped into lengthy size
2 green chillies
1″ ginger – chopped
3-4 cloves garlic chopped
3- 4 tbsp. oil
Salt 3 tbsp.
chopped coriander leaves
4-5 bay leaves
1 cup water


Clean the Squids nicely & cut into small pieces and drain the water thoroughly. Heat oil and add bay leaves, chopped onion. Fry till onion turns into brown colour. Then add ginger, garlic and green chilly. Fry for five minutes and add chopped tomatoes. Once the tomato cooks, add bafat powder and fry for two minutes. Finally add cut squid pieces, grated coconut, salt and one cup water. Stir it nicely and cook for 15 minutes on a slow fire. Once the water dries up put-off the flame and sprinkle chopped coriander leaves over it.

Note: Quantity of Bafat powder depends on your taste.

Published in: on December 29, 2005 at 5:32 am  Leave a Comment  

Prawns with Coconut Milk


1 kg fresh prawns skinned, de-veined, washed and strained
1 & 1/2 cup thick, fresh coconut milk

For Paste:
10 long dry red chillies
1 tbsp jeera (whole)
2 tsp haldi (turmeric) powder
Salt to taste
2 tbsp vinegar
(Grind all these to a fine paste)

For seasoning:
1 tsp mustard seeds
1 pod garlic crushed
2 springs of curry leaves
2 tbsp coconut oil


Marinate the prawns with the paste for 30 minutes (there should not be any water). In a vessel start cooking the marinated prawns with the thick coconut milk. Let the liquid (coconut milk) reduce completely (1/4 the quantity). Keep the oil in a pan , when heated (not smoking hot) add the mustard and let is splutter, now added the crushed garlic and curry leaves, when the garlic is golden, take from the heat and season on the prawns.

Published in: on December 29, 2005 at 5:31 am  Leave a Comment  

Chilli Pork


1 kg pork
1 green capsicum
2-3 onions
6 green chillies
1 inch ginger
6 flakes garlic
1 tsp. bafat powder
1 tsp pepper powder
2 tablespoons soya sauce
1 tablespoon chilli sauce
Salt and vinegar to taste


Cut pork into chunks (4 large pieces) and wash. Add crushed ginger/garlic, salt and vinegar and boil for 20 minutes adding very little water. When cool, slice pork into thin slices. Fry these slices till light brown on both sides. In the same pan (remove excess oil) fry the thinly sliced onions, capsicum and green chillies for 2 minutes. Add bafat powder, pepper powder and soya sauce and chilli sauce. Mix well. Add the fried pork to this mixture and let it cook for 5 more minutes.

Published in: on December 29, 2005 at 5:25 am  Leave a Comment