ShobisKitchen

Vazhakai is nothing but the vegetable plantain. It's a powder packed vegetable as it contains potassium and other vitamins. Podimas is like burji style, we cut the plantain into small cubes and saute it with oil, mustard, red chili, onion tempering and cook it till soft. Vazhakai podimas is best served with white rice, rasam sadham or curd rice. Curd rice with vazhakai podimas is one of my childhood favorites and my mom cooks this every now and then. Do give it a try and let me know your valuable feedback. Happy Cooking!!! 😋😊😊 Ingredients: 1 plantain 1 medium sized onion 1/4 cup water 2 dry red chilli 1 tsp mustard seeds 1/2 tsp split urad dhal 1 tbsp cooking oil 1 sprig curry leaves salt to taste a pinch of turmeric powder 1 tbsp chopped coriander leaves Steps: Heat a wok with oil. Once the oil is warm enough add mustard seeds, urad dhal. When it starts to sputter add dry red chillies, curry leaves and chopped onions. Saute till onions become translu...

Potato Fish Pepper Curry has medicinal value as it is made using ginger, pepper, cumin seeds. It helps in preventing cold and running nose. The dish is quite spicy but not the chilli powder spiciness - black pepper corns are freshly ground along with onions, cumins, ginger and garlic and hence it retains it's aroma and freshness. The pepper curry could also be made without using potatoes but potatoes does add flavour to the dish and you must give it a try. Usually, potatoes are added to chicken and mutton gravy but not to any fish recipes. Today, i just had plans to make a pepper kuzhambu with atlantic salmon fish and somehow dragged myself to do a vegetable addition to the gravy and simmered it down to a thick tamarind paste like curry - it tasted awesome and spicy! Do give it a try and share your comments :) Ingredients: 4-5 medium sized fish pieces, preferably king fish or atlantic salmon or tilapia 1 cup tamarind extract 1 medium sized onion 1 small tomato 1/2 ...

Chicken kuzhambu and soft idlies are our typical sunday morning breakfast aka brunch, which we like a lot during childhood days. We wait all week long to have this yummy breakfast as we do not have the time to cook chicken gravy for breakfast on busy weekdays. This chicken recipe is quite easy as compared to other varieties  pepper chicken ,  chettinad chicken ,  chicken in yogurt sauce ,  Indian style chicken kabob,    chicken tenders ,  chicken keema,   chicken salna ,  chicken teriyaki ,  chicken stir fry . I like the taste of this chicken curry for idlies especially. The raw onions and garlic are blended with raw black pepper corns and then added to a sauteed onion, ginger-garlic,tomatoes to have a nice blend of spices and some garam masala like fennel seeds, bay leaf, cloves and cinnamon. Then i let it pressure cook for 2 whistles and simmer down till it releases all of the oil from the chicken pieces. Yummy! Do try this recipe ...

Potato podimas is a typical south indian curry aka side dish for rice varieties. The potatoes are cut into tiny chunks and then they are sautees in a sesame oil tempering with mustard seeds, urad dhal, red chillies with seeds, bengal gram. Then to add more spice to the curry, a pinch of turmeric powder and some generous amount of red chilli powder is added and cooked on steam for couple of minutes. Then the half cooked potatoes are roasted till they turn little brown on all sides, on high flame. You just need to be careful enough not to burn the potatoes or avoid getting stuck to the bottom of the pan. Once the potatoes are roasted to the desired level, you can optionally garnish the podimas with chopped corainder leaves and serve with your favourite rice variety for lunch course. Ingredients: 3 large potatoes, peeled and finely chopped into tiny chunks 3 dry red chillies 1 tsp mustard seeds 1 tsp urad dhal or split black gram 2 tbsp oil, i used sesame oil for better t...

Shrimp or prawns are one of those sea foods, that get cooked within minutes. The more you cook shrimp it becomes rubbery and harder to chew. A tip to cook shrimp nicely is to cook it on high flame for just 2-3 minutes in case of any curry or gravy and 2 minutes on each side in case of shallow fry with any cooking oil. Needless to say capsicum gives a unique flavour to the recipe altogether. Be it kothu barotta (crushed barotta), kabobs in skewers, sambar, curry etc., Today i tried a different variety of shrimp masala as compared to my regular shallow fried shrimps. It's the capsicum shrimp masala. I will walk you through the steps of making the dish with pictures. While there are a plenty of options to eat the shrimp masala with, i prefer rice and dosa. Other options could be roti, naan, jeera rice, idly, poori and the list goes on. Ingredients: 10-11 jumbo shrimps, thoroughly cleaned 10 squared pieces of capsicum, any color - I have chosen red 2 ...