Feb 282015

This fish curry is prepared using dried fenugreek leaves in a spicy ,tangy and rich sauce.Few days ago a regular visitor of my blog sent me a message asking me whether you can post the methi fish masala and this is specially for her.Do try this different style of fish masala. I am sure you all will definitely love this.


Methi Fish Curry (2)



  1. Fish (Red snapper,Tilapia or any fleshy fish) – 1/2 kg
  2. Shallots –10
  3. Garlic – 10
  4. Green Chilly – 3
  5. Ginger(chopped) – 2 tsp
  6. Tomato(chopped) – 3
  7. Onion(sliced and fried until golden brown) – 2
  8. Onion(chopped) -2
  9. Turmeric powder –1/4 tsp
  10. Red Chilly Powder – 3tsp
  11. Fish curry Masala -  1 1/2 tsp
  12. Cumin powder (roasted) – 1/2 tsp
  13. Tamarind Sauce – 1/2 cup
  14. Dried Fenugreek leaves – 1 1/2 tbsp
  15. Coriander leaves – 3 sprigs
  16. Yogurt –1 1/2 tbsp
  17. Cream – 1/4 cup
  18. Salt
  19. Oil
  20. Water-1 cup

Methi Fish Curry (1)



  1. Marinate fish with turmeric powder,red chilly powder and salt for 10 minutes.Heat oil in a pan and deep fry till golden brown.
  2. In a blender, make a paste of shallots,garlic,ginger,2 tomatoes,fried and golden brown onion.
  3. Heat 2 tbsp oil in a pan.add chopped onions,1 tomatoes and saute until soft.
  4. Add ground paste and cook for 5 minutes.Add fish curry masala ,cumin powder and remaining chilly powder and saute well.
  5. Add salt to taste and tamarind sauce.Bring to a boil and let it cook on low flame for 15 minutes.
  6. In a small pot,bring 1 cup of water to boil.Add dried fenugreek leaves to soften, then strain and discard water.
  7. Add boiled fenugreek leaves to the simmering sauce.
  8. Add fried fish and 2 sprigs of  coriander leaves.Cook over low heat for another 10 minutes.
  9. Add cream and yogurt to it and mix well.Stir carefully not to break fish.
  10. Add remaining coriander leaves. Remove from fire.Allow the curry to stand for 30 minutes before serving with rice or roti.
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Posted by prajusha Tagged with: , ,
Feb 142015

I wish all my readers a happy Valentines day.On this special day,I am sharing a simple and yummy recipe of Vanilla hearts.Kids will definitely love these sweet cookies and a must try for your loved ones.

Vanilla Hearts (1)



  1. All Purpose Flour/Maida – 2 cups
  2. Butter(cut into small Pieces) – 3 cups/150gms
  3. Caster sugar(superfine) – 1/2 cup
  4. Vanilla Essence(for flavoring) – 1tsp
  5. caster sugar – for dusting


Vanilla Hearts (2)


  1. Sieve the flour into a large mixing bowl and rub in the butter with your fingers until mixture resembles fine breadcrumbs.
  2. Stir in caster sugar and vanilla flavoring and bring the mixture together with your hands to make a firm dough.
  3. On a lightly floured surface,roll out the dough to a thickness of 1 inch.stamp out 12 hearts with a heart shaped biscuit cutter.
  4. Lightly grease the baking tray.Arrange the hearts on the prepared baking tray(cookie sheet).
  5. Bake in a preheated oven at 350degree F for 15-20 minutes until the hearts are light golden color.
  6. transfer the vanilla hearts into a wire rack and leave it to cool.
  7. Dust with a little caster sugar before serving.

Vanilla Hearts (4)

Recipe source: Essential Cooking-Baking

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Posted by prajusha Tagged with: , , , , ,
Feb 052015

This is a perfect evening snack with leftover iddlies.



  1. Iddli(cut lengthwise like fingers) – 3
  2. Besan/chickpea flour – 1/4 cup
  3. Cumin seeds(jeerakam) – a pinch
  4. Chutney powder – 1 tbsp
  5. Asafoetida powder- 1 pinch
  6. salt
  7. Oil



Iddli bhaji



  1. Make a batter with chickpea flour,asafoetida powder,cumin seeds,water and salt.
  2. Mix chutney powder with little oil and marinate iddlipieces with the mix and keep aside for 10 minutes.
  3. Heat oil in a pan. Dip the marinated iddli pieces in the batter and deep fry in oil till golden brown.
  4. Serve with tea as evening snack.
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Posted by prajusha Tagged with: , , , ,
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