Jun 072012

Potato Thoran (1)


  1. Potato(boiled and cut into cubes) – 1 cup
  2. Onion(chopped,medium) –1
  3. Ginger (chopped) – 2tsp
  4. Garlic (chopped) – 1 tsp
  5. Green Chilly(chopped) –2
  6. Grated Coocnut – 1/4 cup
  7. Turmeric powder –1/4 tsp
  8. Mustard seeds – tsp
  9. Cumin seeds – 1tsp
  10. Urad daal –1/4 tsp
  11. Chana daal (kadala parippu) – 1tsp
  12. asafoetida powder –1/4 tsp
  13. Dry red Chilly –2
  14. Curry leaves
  15. Salt
  16. Coconut oil
  17. Coriander leaves

Potato Thoran (2)


  1. Heat oil in a  pan.Add mustard seeds and let it splutter.Add urad daal,cumin seeds,chana dal,dry red chilly curry leaves and once the nice aroma of roasted daal comes ,add chopped ginger,garlic and green chilly.Let it saute for sometime on medium flame.
  2. Add chopped onions and once it turns brown,add turmeric powder,asafoetida powder and mix well.
  3. Finally add potato cubes and salt  to it and stir well.
  4. Add grated coconut and chopped coriander leaves to it and mix well.let it cook for 1 minute and remove from fire.
  5. serve with rice.
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Rating: 3.7/5 (6 votes cast)

Posted by prajusha Tagged with: , , , ,
May 062011

This is a spicy and yummy fish curry which goes great with roti or rice. This recipe is adapted from kairali TV fame Lakshmi Nair’s cook book “Magic oven Pachakavidhikal”.Hope you enjoy it.



  1. Seer fish/Neimeen (cut onto medium slices) – 1/2 kg
  2. Onion(chopped) –2
  3. Tomato(chopped) –2
  4. Garlic paste- 2 tsp
  5. Ginger apste-2 tsp
  6. Turmeric powder-1/4 tsp
  7. Red chilly powder-1/2 tsp
  8. Pepper powder-1/2 tsp
  9. Lime juice-1/2 of a lemon
  10. Kashmiri red chilly  – 10
  11. Green chilly – 2
  12. Cloves –4
  13. cardamom pods –4
  14. Coconut milk –1 cup
  15. Oil
  16. Salt – to taste



  1. Marinate fish pieces with pepper powder and salt and keep aside for 1 hour.Make a fine paste of Kashmiri red chilly.
  2. Heat oil in a pan and fry the fish pieces till golden brown.
  3. In another pan, heat oil and fry chopped onions till brown .Keep aside.
  4. in the same oil, add cloves,cardamom and fry. Add ginger-garlic paste,turmeric powder and saute.once the  smell comes, add Kashmiri chilly paste,red chilly powder,green chilly and saute well.add chopped tomatoes and once it is done, add coconut milk to it.
  5. Add fried onions to it and stir well.Let it boil.
  6. Once it starts to boil, add fried fish pieces and cook on low flame till the gravy is thick.
  7. Finally add lime juice to it and stir.Remove from fire.
  8. Garnish with curry leaves.
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Rating: 3.5/5 (24 votes cast)

Posted by prajusha Tagged with: , , , , ,
Apr 062009

prawn dum dum


  1. Prawn -1/2 kg
  2. Onion(chopped) -4
  3. Tomato paste -1/2 cup
  4. Ginger – garlic paste -1 1/2 tbsp
  5. Garam Masala -1 tsp
  6. kasoori methi powder-1/2 tsp
  7. Turmeric powder – 1tsp
  8. Kashmiri chilly Powder-1 tbsp
  9. Coriander powder ? 1/2 tsp
  10. Cashewnut or Almond paste – 2 tbsp
  11. Salt
  12. Coriander Leaves



  1. Wash and devein prawns.
  2. Heat oil in a kadai and fry chopped onions till brown in color.
  3. Add ginger-garlic paste and fry till the raw smell goes.
  4. Add turmeric powder , chilly powder,coriander powder and tomato paste and saute well.
  5. Then add prawns with little quantity of water and boil for 6 mins.(Don’t overcook prawns as they tend to become tough on overcooking)
  6. Add salt and kasoori methi powder.
  7. Add cashewnut or almond paste dissolved in 1 cup of water to get a thick gravy and add it to the curry and cook for 2-3 mins.
  8. Garnish with Coriander Leaves.
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Rating: 3.1/5 (66 votes cast)

Posted by prajusha Tagged with: , , , ,
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