Friday, December 24, 2010

Baked Sweet Potato

Hello my dear friends..

Wishing you all a Merry Christmas and a Happy Newyear !!
I am sure you all will be busy today making all the preparations for Christmas.Even I am planning to bake a black forest cake and make a good lunch tomorrow.Me being the last minute person ordered for an icing bag and set of nozzles online just this week and luckily I got it delivered today so I am all set to bake and try my decorating skills tomorrow ! Wsh me luck :)

These days I dont update my blogs regularly and as we all know Christmas is all about sharing here I am to share the only recipe that I have in my draft.


Sweet potatoes


Preheat the oven to 220 degree centigrade and bake the Sweet potatoes to 60 -75 minutes.
Remove the skin and Enjoy !

Monday, November 29, 2010

Baked Fish fingers


Fish fillet - 1 medium fish
Rice flour - 1/4 cup
Egg -1
Bread crumbs - 1/2 cup
Redchilly powder - 1/4 tsp


Clean and cut the fish fillet into small pieces.Marinate the fish with salt,pepper and limejuice and keep it aside for half an hour.
In a plate add the rice flour and redchilly powder and mix.Dust the fish in this flour and dip in egg and coat the fish with breadcrumbs.Place them in a baking tray and bake in a preheated oven at 200 degree centigrade for 20 - 25 minutes.

Friday, November 12, 2010

Chakka Puzhukku

The weather here in London is worse since last week,its very windy and rainy all the time.Cant go out really, yesterday I had to go out for a music session for my little one and the wind nearly blew me away, so today me and my little one stayed inside and I decided to make my time useful by visiting my friends blogs and refreshing my blog too. After my holidays I am still not in a mood to do some serious cooking,So I dont have anything fresh to post today. This chakka puzhukku is my moms special which we had during our holidays..

Here goes the recipe


Raw Jackfruit - 1/2 of the fruit
Grated coconut- 1/4 cup
Shallots - 10
Cumin seeds - 1 tsp
Garlic crushed - 1 tbs
Redchilly powder - 1 tbs
Turmeric powder - 1/2 tsp
Mustard seeds
Whole redchilly
Curry eaves


Cook the jackfruit with redchilly powder,turmeric powder and salt by adding water till it is cooked and mushy.
Grind coconut ,shallots,cumin seeds into a coarse paste.Add this paste to the cooked jackfruit along with crushed garlic and cook for 1-2 minutes.Finally in a pan take some oil and sputter mustard seeds followed by whole redchillies and curry leaves and add to the chakka puzhukku.

Tuesday, October 26, 2010

Cottage pie( English meat pie)


Minced Beef - 250 gm
Potatoes - 5 -7 medium size
Milk - 1/4 cup
Butter - 1 tbs
Carrot(chopped) - 3
Chicken stock - 1/2 cup
Worcestershire sauce - 1 1/2 tbs
Onion - 2
Garlic chopped- 1 tbs
Cheese - 75 gm
Pepper powder


Boil potatoes and mash well by adding little milk,salt,pepper (optional) and butter.
In a pan fry the minced meat until its brown in colour.
In a saucepan saute onions,garlic for few minutes. Add chopped carrots,meat and chicken stock.Add salt,pepper and worcesteshire sauce and cook it covered for half an hour.
Meanwhile preheat the oven to 200 degree centigrade.In an ovenproof dish spread the meat mixure.Cover it with mashed potatoes and place it in the oven.After 20 minutes sprinkle the cheese on the top of the pie and bake for another 10 minutes.Serve warm !!
If we use minced lamb instead of beef they call it SHEPERD'S PIE.

Monday, October 18, 2010

Chakka Ada( Vacation special)

Hi friends,
I am back after my holidays.It took me a while to get adjusted with cold weather and empty home which welcomed us back. The vacation was so wonderful,we enjoyed each and every moment and on the way back we stopped in Dubai to visit my sister there.I have never been to Dubai before,so It was like a wonderland to me with the huge buildings and constuctions everywhere.The view from Burj khalifa,the world tallest building was so amazing.Palm island which is a man made island in the middle of sea was another wonder,but weather wise I am happy with London's weather,atleast we can go out wearing layers of clothes.It was too hot in Dubai,outdoor activities is not possible in the hot sun,winter is the best time to visit Dubai.I am sharing some Dubai pictures below.


The recipe that I am going to post today is one of the delicacies that my mom cooked for me while we were in India.The jackfruit season in kerala is usually during the months of april,may but my mom reserved few for me in the tree itself.My mom never thought that it would stay in the tree till september,but luckily it didnt ripe and nor did the birds pecked it.So I had the luck to eat jackfruit in all forms both ripen and as a chakka puzhukku with raw jackfruit.

Here goes the recipe.

Jackfruit ripen - 1/4 of the fruit
Rice flour - 1 1/4 cup
jagerry - according to your sweetness
Cardamom powder -pinch
Banana leaf


In a saucepan cook the jackfruit with melted jaggery.Allow it to cool down and blend it into a smooth paste. Melt some more jaggery with little water and keep it aside.In a mixing bowl take the rice flour and add the jackfruit paste to it and add the melted jaggery too.Finally add a pinch of cardamom powder.Mix well.Roast the banana leaf in the flame so that it wont tear.Take a spoonfull of the mixture into small banana leaves,press it gently with hands and fold it.Steam the leaves in a steamer for about 30 to 45 minutes. Enjoy with cup of tea !!

Thursday, September 9, 2010

Mathi molishan/ spicy sardines and a blogging break

I am all ready to go for an exciting 4 weeks holidays to India and a short Dubai visit on my return.I am now in the phase of clearing out my fridge and pantry.Cooking is just for namesake these days,and I wonder how long will it take for my kitchen to be back on full swing even when I am back.Anyway coming to todays recipe..


Sardines - 3
Shallots - 10 -15
Tomato -1
Redchilly powder - 1 tbs
Turmeric powder - 1/4 tsp
Green chillies - 1 or 2
Curry leaves - few
Tamarind water - (small piece of tamarind soaked in 1/4 cup water)
Ginger -1/2 tbs
Garlic crushed - 1/2 tbs
Coconut oil


Cut and clean sardines.In a chatty(earthern pot)/ saucepan add all the ingredients with fish adding little water .Cook till the fish is done and drizzle some coconut oil.
Serve hot with steamed rice.

Sunday, August 22, 2010

Wednesday, August 18, 2010

Banoffee pie (English Dessert)

Ingredients(serves 4 )

Digestive biscuits - 10 biscuits
Butter - 35 gm( melted )
Banana - 2
Caramelised condensed milk - 1/2 tin( I used nestle caramel)/ Sweetened condensed milk - 2 tins( see the notes )
Whipping cream-1 /2 cup
Icing sugar - According to your sweetness
Grated Chocolate


Place the biscuits in a plastic bag and roll with a rolling pin or powder it in a mixie/ coffe grinder.
Add melted butter to the biscuits crumbs and mix well.
  Spread the mixture evenly in a tin with removable base and gently press it.     
Chill   it for 1-2 hours. 
Spread the caramel mixture above the biscuit layer and spread it evenly. 

Slice the banana and make a layer or two above the caramel layer.

 Finally whip the cream with sugar and spread the cream above the banana layer.

Decorate with grated chocolate.

Keep in  the fridge for few hours  before you serve it. Cut and serve  !

Notes -
If you are using condensed milk, immerse the tin in a saucepan with boiling water and simmer  for 2 - 2 1/2 hours.  Make sure that  you immerse the tin completely and the tin is always immersed in water, top up with more water when the water level comes down. Open the tin once its cool.

Thursday, August 12, 2010

Ethapazham/Nenthra pazham chuttathu (oven roasted plantain)

Hello Friends,

I feel so bad for not catching up with your posts and for not updating mine too. I think for me active bloggging is not possible for a couple more months.For me winter is the best time for blogging when we dont go out much and have so much time to kill.Eventhough the word Winter itselves scares me I have blogging to look forward too.
I am also excited about our vaccation next month. We are going on to India for 4 weeks. My little boy is going to turn 2 years in september so we are planning to have a small party there with his grandparents ,friends and family. I have already started shopping which never makes me tired.I have to get some gifts for my close family and friends.
I dont have any recipe today I am posting a simple snack which my mother used to make in aduppu(grilling on charcoal),we call it chutta pazham .


Ripe plantains


Preheat the oven to 200 degree celcious.Place the plantains in the oven and cook for 20 minutes.Allow it cool down .Remove the skin and enjoy !!

Sunday, August 1, 2010

Kalathappam/ Rice cake ( Kannur special ) cooked in oven

Kalathappam is a kannur special tea time snack ,we usually make this is in a pressure cooker but this was my first attempt in oven and the result was unbelievable, it came out so well without any burns which used to be my problem when I make this in cooker.


Jeerakasala rice/ kaima rice/biriyani rice - 1 1/4 cup
Cooked rice - 1/4 cup
Jaggery -5- 6 cubes( according to your sweetness)
Grated coconut - 2 tbsp
Shallots - 10 nos
Coconut slices- 2 tbs
Ghee/coconut oil
Baking soda - 1/4 tsp
Cardamom powder -  1/4 tsp
Cumin powder - a pinch
water - 1 1/4 cup


Soak rice for 5-6 hrs in water.Grind rice with cooked rice and grated coconut by adding 3/4 cup water and prepare a loose batter.Add cumin powder and cardamom powder. .
Melt the jaggery by adding 1/2 cup water and add this to the batter by mixing well while adding.
In a thick saucepan add some ghee/coconut oil and saute the chopped shallots till light brown in colour.
In a small pan add some oil and brown the coconut slices.Add this to the sauted shallots.Pour the batter to the saucepan and gently warm the mixture by stirring continiously .Pour the batter into a greased tin and bake in a preheated oven at 170 degree centigrade for 25- 30 minutes or until a tooth pick inserted comes out clean.Allow it cool down for another half and hour before you cut it.

Monday, July 19, 2010



Wheat flour - 3 cups
Warm Water
Oil - 1tbs
Oil - for deep frying

Knead the atta by adding water,salt and oil and keep it aside for 30 minutes.Roll smalls balls and using rolling pin roll out the balls into small circles.In a sauceapan heat some oil and when the oil is hot ,deep fry the puris one by one.Serve hot with bhajis, kadala curry or any curry of your choice.

Monday, July 12, 2010

Beetroot pachadi


Beetroot - 1
Green chillies - 2
Grated coconut - 1/8 cup
Mustard seeds - 1 tsp (for grinding)
Cumin seeds - 1/2 tsp
Yogurt/Curd - 1/2 cup
Whole redchillies -1-2
Curry leaves


Grate the beetroot and cook by adding salt and green chillies.
Grind coconut with cumin seeds and mustard seeds by adding little water.Add this to the cooked beetroot.let it cook for 2-3 minutes and turn off the flame.Beat yogurt with a spoon and add to the pachadi.In a saucepan take some oil and sputter mustard seeds,add redchillies and curry leaves.Season pachadi with tempering.

Friday, July 2, 2010

Chicken roast


Chicken - 1 kilo
Onions - 4
Tomato -1
Ginger - garlic paste - 1 tbs
Green chillies - 3
Red chilly powder - 1 tbs
Turmeric powder - 1/4 tsp
Chicken masala - 1 tbs
Coriander powder - 2 tbs
Garam masala - 1tsp
Curry leaves - few
Coconut cuts - 1 tbs


Marinate the chicken with all the powders,ginger garlic paste and keep it aside for 2-3 hours.
In a saucepan add oil and saute chopped onions till light brown in colour.Add green chillies tomatoes and saute well.Add chicken and oook it covered until its almost done.Take the lid off and cook until the gravy dries and coat the chicken pieces well.Finally in a saucepan add some oil and roast the thinly chopped coconut cuts till light brown in colour and add curry leaves.Add this to the roast.

Thursday, June 24, 2010

Vermicilli upmav

Vermicilli - 1 1/2 cup
Water - 3 cup
Chopped vegetables - 3/4 cup(carrot,beans,green pepper(capsicum),green peas etc)
Onion - 1
Ginger - 1 tbs(finely chopped)
Green chillies - 3-4
Turmeric powder - 1/8 tsp


  • In a saucepan take some oil and saute the vermicilli for couple of minutes until it is light brown in colour.Keep it aside.
  • In another saucepan add some oil and sputter mustard seeds.
  • Add chopped onions and saute well.Add chopped ginger, green chillies,chopped vegetables,salt and turmeric powder and cook till the vegetables are done.
  • Add the water and when it starts to boil add the roasted vermicilli and cook for about 10 minutes or until vermicilli is cooked.

Tuesday, June 15, 2010

Butter chicken


To marinate

Chicken (boneless) - 1/2 kg
Redchilly powder - 1 tbs
Turmeric powder -1/4 tsp
Coriander powder - 1 tbs
Cumin powder - 1/2 tsp
Garam masala - 1 tsp
Yogurt -1/2 cup
Lime juice - 1/2 tsp
Ginger -garlic paste - 1 tbs

For gravy

Onion - 3
Tomato puree - 3 tomotoes
Ginger - garlic chopped - 1 tsp
Redchilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Kasoorimethi - 3/4 tsp
Garam masala - 1/2 tsp
Fresh cream - 1/2 cup


Marinate the chicken with ingredients mentioned and set aside for 1 hour.Preheat the oven to 200 degree centigrade and cook the chicken for 15 -20 minutes.(For extra taste add the fat that get deposited in the baking tray to the gravy)

In a a saucepan add some oil and saute onions till light brown in colour.Add chopped ginger and garlic saute for few minutes and add all the powders except kasoorimethi and saute till raw smell goes off. Allow it cool down and blend it to a smooth paste.Pour the gravy back to a saucepan ,add tomoto puree and allow it boil.Add cooked chicken and kasoorimethi powder .Let it boil for few more minutes.Finally add fresh cream and when it is starts to boil turn off the flame and garnish with coriander leaves.

Tuesday, June 8, 2010

Vellerikka Perekku (Tempered Indian Cucumber - Mango salad) Kannur special


Indian Cucumber - 1
Raw Mango - 1
Grated coconut - 1/4 cup
Mustard seeds - 3/4 tbs
Redchilly powder - 1 tsp
Turmeric powder - 1/4 tsp

For tempering

Curry leaves
Whole red chillies - 1-2
Mustard seeds


Peel the skin of the cucumber. Remove the seeds from inside and slice cucmber very thinly( paper thin).Marinate the sliced cucmber with salt and turmeric powder and keep it aside for 1/2 an hour.Strain the water that comes out from the cucumber and squash it gently to remove water completely.Add finely chopped raw mangoes to it.In a belnder make a coarse pase of grated coconut,mustard seeds and redchilly powder.Add this to the salad.Check the salt.Finally in a pan add some oil and sputter mustard followed by curry leaves and whole red chillies.Pour this to the salad.

This salad goes well with rice as a side dish.

Wednesday, June 2, 2010

Wheat rava upmav

Usually on weekdays I hardly make Indian breakfast but this upmav is a an easy and healthy one that I fix even on weekdays.

Wheat rava - 1 1/2 cup
Water - 4 cup
Finely chopped vegetables (carrots,beans etc)- 1/4 cup
Green peas - 1/4 cup
Onion -1
Tomato -1
Green chillies -3
Pepper powder - 1/4 tsp
Tumeric powder - 1/3
Grated coconut(dessicated coconut)- 3 tbs
Curry leaves
Corainder leaves
Ginger chopped -1 tbs
Garlic Crushed- 1 tsp


In a saucepan add some oil and sputter mustard seeds. Add chopped onions and saute well. Add finely chopped vegetables , green peas ,tomatoes, ginger, garlic , green chillies ,curry leaves,salt, tumeric powder, pepper powder , salt and cook the vegetables . When the vegetables are almost cooked add grated coconut and give it a good mix.Finally add rava , water and cook well. Add freshly chopped coriander leaves and turn off the flame.

Monday, May 24, 2010

Chicken Dopiaza

Summer has finally arrived in its full glory in London. Everybody is out enjoying this lovely warm weather outside. Finally we can go out without sweaters and coats. Hope all my friends are enjoying the summer too.

I think it was an year ago when we were back home ,I saw a cookery show in Kairali TV(Malayalam channel) and the hostess Laksmi nair prepared this dish.I scribbled the recipe in a book.I tried this recipe last week and it was delicious.Those who can follow malayalam please find the recipe video here. For others here is the recipe...


Chicken - 1 kilo

Onion -4(sliced in round)

Tomato- 2

Green chillies -4

Garam masala - 1 tsp

Redchillypowder - 1 tbs

Cashew nuts - 50 gm

Kasoorimethi - 3/4tsp

Ginger - (chopped lengthwise ) 1 tbs

Oil - 2 tbs

Cumin powder - 1/2 tsp

For gravy

Onion -3

Garlic - 1 1/2 tbs(chopped)

Tomato -1

Coriander powder - 1/2 tsp

Red chilly powder - 1/2 tsp

Tumeric powder - 1/2 tsp

Ginger - 1 tbs


In a saucepan add all the ingredients for the gravy and add 1 cup of water and cook well.Allow it to cool .Blend it in a blender to get a smooth paste. Add chicken to this gravy , add 1/2 tsp of garam masala and salt.Cook the chicken.
In another saucepan take some oil and add the sliced onions (round shaped),ginger and green chillies and saute well.Add the tomatoes and saute again.Add all the spice powders and saute till raw smell goes.Finally add the chicken gravy and mix well. Allow it to boil for few minutes. Finally add the cashewnut paste and bring to boil.Turn off the flame and garnish with coriander leaves.

Tuesday, May 18, 2010

Chocolate chip cookies

Yes I am back after my break. My sister and hubby is back in Dubai and I am back to my normal routine. Feeling a bit lonely after they left :(

When I took the break I thought that I can be back with special recipes that I cook for them, but I was totally wrong.The days were too short for me to even enter my kitchen..They were here only for 8 days and 3 days we were out of the city. And the remaining days after all the outing by the time we come back it will be very late to cook, so we eat outside. I cooked only 2 days and that to just a simple dinner.

Today I am going to post a recipe of chocolate chip cookies which I made for them before they came.They really like it and it was all gone within 2 days.


Flour - 1 1/4 cup
Butter - 1/2 cup
Sugar - 1/2 cup
Brown sugar - 1/4 cup
Egg - 1
Vanilla essence - 1 tsp
Chocolate chips - 1/4 cup
Baking soda - 1/2 tsp
Salt - a pinch


Beat butter , sugar and brown sugar. Add egg and vanilla essence and beat again. Add all the dry ingredients and mix well.Finally add chocolate chips and mix well.

Make small balls with batter and place them in a baking tray and cook in a preheated oven at 190 degree centrigrade for about 15 minutes. Allow the cookies to cool down before you taste them.

Tuesday, April 20, 2010

Green Chicken and a short break

My younger sister and her hubby is coming for a short trip to London in 2 weeks time.I am so excited about their visit and I m counting days now. I have plenty of planning to do aswell,my hubby has asked me to plan the trips and I have some Leisure guides to read for the planning .We are going to take them to wales for 3 days thats the only plan I have now.So I m going to take a short break for few weeks from active blogging and will be back with the treats that I am going to cook for them...
* * * * * * * * * * * *
Chicken pieces - 4
Ginger-parlic paste - 2 tbs
Green chilly paste - 2-3 tbs
Curry leaves-coriander leaves - mint leaves paste - 5- 6 tbs
yogurt - 1 tbs
Limejuice - 1 tsp
Marinate the chicken with all the ingredients and refrigerate for few hours. Preheat the oven to 180 degree centigrade. Place the chicken in the oven and cook for 20- 25 minutes flipping the sides over in between.

Monday, April 19, 2010

Rava Fish Fry


Fish - 4 pieces
Red chilly powder - 1 1/2 tbs
Turmeric powder - 1/4 tsp
Ginger paste - 1 tbs
Lime juice - 1 tsp
Cury leaves - few
Rava/Semolina - 1/4 cup
* * * * * * * * * * * * * * * * *
Marinate the fish pieces with all the ingredients except rava and keep it aside for half an hour. Coat the fish pieces in Rava/semolina. In a pan heat some oil and shallow fry the fish .

Friday, April 16, 2010


Hope all those who celebrated Vishu and Newyear had a fabulous day yesterday. Thank you all for your warm wishes on my previous post. As mentioned earlier I arranged a Vishukkani and made a small sadhya.With just me, my hubby and my little one to eat I didnt pepare all the sadhya items. I have loads of leftover in my fridge even after making on a small scale. I prepared a Kallathappam(kannur special),Payasam,Sambar. Avial, kootu curry,Pachadi and a Thoran.
Today I am going to post the simple recipe of Avial which was requested by one of my friend last month , since Vishu was around the corner I posponed making it till yesterday.
* * * * * * * * * * * * *
1 1/2 cup vegetables chopped lengthwise. I used
Carrot ,Plantain,Yam (chena),Long Green beans and Drumsticks
Greenchillies- 3
Grated Coconut - 1/2 cup
Cumin seeds - 1/4 tsp
Cuury leaves- few sprigs
Turmeric powder- 1/4 tsp
Curd/Yogurt - 1 cup
Coconut oil
* * * * * * * * *
Cook the vegetables by adding salt and turmeric powder,
In a blender make a coarse paste of grated coconut,green chillies , cumin seeds and curry leaves.When vegetables are cooked add this paste and cook for 1 - 2 minutes. Add the beaten curd/yogurt and give it a good stir and turn off the flame immediately. Add coconut oil and give a good mix again.

Monday, April 12, 2010


Malayalees around the globe are celebrating Vishu on 15 th of April this year.Vishu is the first day of Malayalam year . Wikipedia says that the occasion signifies the suns transit to first Zoadiac sign as per Indian Astrology.Eventhough the official New year of Malayalees is in Chingam (Aug- Sep) ,Vishu is the Astrological New Year day of Kerala.

Back home Vishukkani is the most important thing about Vishu , we arrange fruits,vegetables,rice, grains etc in our Pooja room where we keep our Gods .We do all the arrangement in the night before and early morning my mom gets up first and she light the lamp(vilakku) and come and call us.We close the eyes and walk to the poojaroom and open our eyes to a bright future ahead by seeing the Vishukkani. Dad gives us kaineetam (money)which is the most exciting part.We also get Kaineetam from our Uncles, Aunts and all elderly persons. So Vishu is season of Pocket money !! In my place ( Kannur ) making uniappam and neyappam is very important for Vishu. So our kitchen will be very busy in the night, we make 100's of uniappam and in my place there is custom where children around the area come in gangs to see the Vishukkani. We have to give Kaineetam and unippam to them. Fire works is the other exciting part( not so excting for me as I m scared of Fire crackers).We spend so much money for it.We start the fire works on the previous night and finish it after seeing the vishukkani in the morning. Last but not least is our delicious sadhya(feast) !!

This year our Vishu is going to here , will really miss the vibrant celebration back home.But I will defintely arrange a Vishukkani and make a Sadhya.

Sunday, April 11, 2010

Kadai Paneer


For the Sauce

Onion - 1
Tomato - 2
Redchilly powder - 1 tbs
Corainder powder - 1 tbs
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Ginger - Garlic paste - 1tsp

Paneer- 1 1/2 cup
Green and Red pepper( Capsicum)
Kasoori methi - 1 tbs


In a saucepan add oil and saute onions till soft, add ginger garlic paste saute till the raw smell goes off. Add the spice powders and saute again. Add tomatoes and cook again .
In another pan add some oil and fry paneer cubes and chopped capsicum ,add the sauce and mix well. Finally add kasoori methi powder stir again.Turn off the flame when paneer is well coated in the sauce.

Wednesday, April 7, 2010

Caramel Custard


Milk - 2 1/2 cup
Egg - 3
Sugar - 3/4 -1 cup
Vanilla essence - 1 tsp


Caramelise 4-5 tbs of sugar in a pan adding little water. Pour the caramelised sugar into a greased baking tin immediately and spread the mixture evenly by titlting.
Beat Egg and sugar in a mixing bowl and add milk ,vanilla essence and stir again .Pour this mixture into the baking tin and keep it in a baking tray filled with water. Place the tray into a preheated oven at 190 degree centigrade and bake for 45 minutes or until a tooth pick inserted comes out clean . Allow it cook down and chill it in a refrigerator overnight.

Tuesday, April 6, 2010

Malai Kofta

Collaborative curry needs no special introduction , a Collaborative blog by my friends Namitha and Sunitha. They always come up with fabulous recipes and irrestitable clicks, so I have a long try list from their blog but only time is the factor that restrict me from trying our their recipes.When Sunitha posted this recipe I bookmarked this one and last week was perfect to try it out and the outcome was superb...My hubby has approved this as a hit item and I am defintely going to include this in my guest menu. Thank you so much Sunitha for sharing this recipe.

Wednesday, March 31, 2010

Thai Scallops curry

This is one of the easiest and delicious curry that anyone can make , all you have to do is a little shopping . Those who love Thai curry and scallops do try this out and I gurantee that you can really impress your family. If scallops is not available in your place, substitute with any other seafood of your choice.
Scallops - 300 gm
Spring onion -4
Fish sauce - 2 tbs
Thai curry paste - 3 tbs
Coconut milk - 1 - 1 1/2 cup
Finely chop the white portion of the spring onions. In a saucepan add some oil and saute the chopped spring onions for few minutes. Add Thai curry paste and saute again for few seconds. Add scallops , fish sauce, coconut milk and bring to boil. Simmer it for few minutes until Scallops are cooked.

Sunday, March 28, 2010

Spring Pictures

Finally much awaited spring has arrived. Of all the four seasons ,to me spring is the most beautiful one .Flowers has started to appear everywhere , birds are singing and making nest. This weekend we went to capture the colour of spring and took a few pictures.The most exciting part was that we got a chance to see a peacock dancing with its gorgeous feathers to seek the attention of a female one.