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Sunday, 31 March 2013

Chicken Manchow Soup


                  I got the recipe for this spicy soup from Magic oven , Kairali T V.... Part 1 and Part 2

Ingredients:

6 cups of chicken stock ( prepared from chicken pieces with bones)
1 chicken breast , shredded
2 tbsp garlic,finely chopped
2 big firm tomatoes
2-3 tbsp green chilli sauce
1/4 tsp turmeric powder
4 tbsp cornflour
1 1/2 tsp sugar
salt
2 egg whites

Preparation:
  1. Boil 1/2-1 cup of chicken pieces ( with bones) with 1/4 tsp turmeric powder and salt adding 6-7 cups of water. Strain the stock and keep it aside.
  2. Remove the skin and seeds of tomatoes and finely chop them and keep it aside.
  3. In a thick bottomed pan, add 6 cups of chicken stock, chopped garlic and shredded chicken. Cover and boil it for few minutes.
  4. Reduce the heat and add the chilli sauce, sugar and salt, mix well. Boil for 2 minutes on medium flame.
  5. Add chopped tomatoes and bring to a boil.
  6. Mix cornflour with 1/2 cup water and add to the boiling soup, little by little stirring continuously.  Check salt and boil till it thickens.
  7. Then slowly add the egg whites and keep stirring continuously until it forms like fine threads.
  8. Switch off and serve hot....
  • Can add vegetables like carrots,mushrooms, spring onions....




Saturday, 30 March 2013

Baby Corn Manchurian


Ingredients:

12 baby corns, cut into pieces
4 tbsp corn flour
1 tbsp plain flour
1 tsp chilli powder
1 tsp ginger- garlic, finely chopped
1 capsicum, chopped
1 onion, finely chopped
2 tsp soy sauce
1/4 cup tomato sauce
2-3 spring onions, chopped
salt
oil

Preparation:
  1. In a bowl, add corn flour, plain flour, chilli powder, 1/2 tsp chopped ginger-garlic and salt and make a batter adding little water.
  2. Mix the chopped baby corns in the batter and deep fry in the oil till golden brown and keep it aside.
  3. Heat oil in a pan, add 1/2 tsp chopped ginger-garlic and onion and saute well.
  4. Add chopped capsicum and mix well for a minute.
  5. Add soy sauce, tomato sauce and fried baby corns and mix well.
  6. Add spring onions and mix well. Remove from flame and serve as a starter/ side dish... 
Linking to Julie's Flavors of Cuisines- " Chinese" Event

Friday, 29 March 2013

Mixed Noodles


Ingredients:

200 gm noodles ( I used egg noodles)
1/2 cup cooked chicken, shredded
1 or 2 eggs
2-3 garlic cloves, chopped
1 medium carrot, chopped
5-6 beans, chopped
2 spring onions,chopped
2 tsp soy sauce
1 1/2 tbsp chinese seasoning mix
1 tsp pepper powder
salt
oil

Preparation:
  1. Boil water in a large pan adding a tsp of oil and 1/2 tsp salt. Add noodles in boiling water and boil for 8-10 minutes until tender,stirring occasionally to separate. Strain in colander, rinse with cold running water and drain thoroughly.
  2. Cook chicken with 1/2 tsp pepper powder and salt adding little water. Shred it and keep it aside.
  3. In a small bowl, add egg, a pinch of pepper powder and salt and beat it very well. Heat oil in a pan and scramble the beaten egg and keep it aside.
  4. Heat 1 tbsp oil in a pan or wok, add garlic and saute for a minute.
  5. Add chopped beans, carrots and half of spring onions and stir fry for a minute.
  6. Then add shredded chicken and scrambled egg and mix well.
  7. Add soy sauce and seasoning mix and stir well. Now add the cooked and drained noodles and mix well. Check for salt. 
  8. Garnish with chopped spring onions and remove from flame...Serve hot..
  • Can add prawns, sausages and other vegetable like cabbage, capsicums, baby corn etc..


Thursday, 28 March 2013

Chicken and Carrot Rice


Ingredients:

2 carrots, grated
1 cup cooked chicken, shredded
11/2 cup basmati rice
1 onion finely chopped
3-4 garlic cloves
2 green chillies
1/2 tsp cumin seeds
1/4 cup coriander leaves
1 tsp pepper powder
1/4 tsp garam masala
1 tbsp butter
2 tbsp oil

Preparation:
  1. In a large pan, boil water adding enough salt. Add rice and cook till done. Drain the water and keep it aside.
  2. Cook chicken adding little pepper powder and salt, shred it and keep it aside.
  3. Crush garlic ,green chillies, cumin seeds and coriander leaves together.
  4. Heat a pan and add butter and oil. Then add chopped onion and salt and saute for 2-3 minutes.
  5. Add grated carrots and stir well. Add crushed mixture (step 3) and saute till raw smell disappears.
  6. Add shredded chicken and pepper powder and mix well.
  7. Add cooked rice and mix well. Cover and cook on low-medium flame for 5 minutes.
  8. Add garam masala and few coriander leaves and mix well. Remove from flame and serve....

Tuesday, 26 March 2013

Egg Stew


Ingredients:

3 hard boiled eggs, cut each into half
2 onions, finely chopped
3 green chillies, slit
1 tomato, chopped
2 sprigs curry leaves
1 tbsp coriander leaves, chopped
1 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp garam masala
1/2 tsp pepper powder
1-1 1/2  cup coconut milk
1 tbsp oil
salt

Preparation:
  1. Heat oil in a pan, add chopped onions, green chillies, tomato and curry leaves and saute well.
  2. Add coriander powder, turmeric powder, salt and 1/2- 3/4 cup water and cook for few minutes.
  3. Add coconut milk, garam masala, pepper powder and coriander leaves, mix well and bring to boil.
  4. Add boiled eggs and cook for 1-2 minutes. Remove from fire and serve hot...

Monday, 25 March 2013

Semiya Payasam/ Vermicelli Kheer


       Semiya Payasam is the easiest and delicious payasam to prepare. It can be served warm or chilled..

Ingredients:

1/2 cup vermicelli
4 cups milk
1/2 cup sugar (adjust to your taste)
2 cardamoms, crushed
10-12 raisins
10-12 cashew nuts
1-2 tbsp ghee

Preparation:
  1. Heat ghee in a pan and fry cashew nuts and raisins till golden and keep it aside.
  2. Add vermicelli in the same pan and roast it till light brown and keep it aside.
  3. In a large sauce pan, add the milk and bring to a boil, stirring occasionally.
  4. When it boils, reduce the heat and add the roasted vermicelli, mix well and cook until it becomes soft.
  5. Then add the sugar, stir well and cook till it dissolves and the payasam reaches the required consistency.
  6. Add crushed cardamom and stir well and garnish with fried cashew nuts and raisins. Remove from fire and serve warm or chilled...


Sunday, 24 March 2013

Prawn/ Chemmeen Macaroni


Ingredients:

2 cups macaroni
1/2- 1 cup prawns
3 onions, chopped
3 green chillies, slit
1 tsp ginger paste
1 tsp garlic paste
2 tomatoes, chopped
few curry leaves
few coriander leaves
1 tsp chilli powder
3/4 tsp turmeric powder
1/2 tsp garam masala
salt
2 tbsp oil

Preparation:
  1. Boil water in a deep pan, add macaroni and salt and cook for 8-10 minutes or according to the package instructions. Drain the macaroni  and keep it aside.
  2. Heat oil in a pan, add onions, green chillies, ginger ,garlic and tomatoes and saute well.
  3. Add  curry leaves, coriander leaves, cleaned prawns, chilli powder, turmeric powder and salt and mix well.
  4. Add 1/2 cup water  and cook for few minutes till prawns are cooked. 
  5. Then add garam masala and cooked macaroni, mix well and cook for 5 minutes in low flame...Serve hot..

Saturday, 23 March 2013

Mushroom- Spring Onion Masala


Ingredients:

500 gm mushrooms
3 spring onions
2 onion, chopped
1" piece ginger, chopped
3 garlic cloves, chopped
2 tomatoes, finely chopped
2 tsp chilli powder
1 tsp turmeric powder
2 tsp coriander powder
1/2 tsp cumin powder
2-3 tbsp cashew nuts
2 tbsp oil
salt
2 tbsp cream (optional)

Preparation:
  1. Cut each mushroom into four pieces and keep it aside. Chop spring onions and keep the green parts and white parts separately.
  2. Boil cashew nuts in little water for 5 minutes and grind it to a paste.
  3. Heat oil in a pan, add chopped onions and white parts of spring onions and saute till brown.
  4. Add chopped ginger and garlic and saute well.
  5. Add chilli powder, coriander powder, turmeric powder, cumin powder and salt and saute well for few minutes.
  6. Then add chopped tomatoes, mix well and saute till soft.
  7. Add ground cashew paste and stir well. Add chopped mushrooms , mix well and cook for 5 minutes.
  8. Add green parts of spring onions and cream and mix well. Remove from fire and serve hot...
Recipe Source: Vanitha Magazine

Friday, 22 March 2013

Crunchy Chicken and Pineapple Salad


Ingredients:

200 gm boneless chicken breasts, cooked
1 cup carrot, grated or thinly sliced
1 cup coloured capsicum , thinly sliced (green, red and yellow)
1 onion, thinly sliced
1 1/2 cup pineapple cut into long pieces
1/4-1/2 tsp white pepper powder
pinch of sugar
1/2-1 cup mayonnaise
salt
few cashew nuts

Preparation:
  1. Cook chicken with little pepper powder,turmeric powder and salt. Cut it into thin strips and keep it aside.
  2. In a bowl, add chicken strips, carrot, capsicums and onion and mix well.
  3. Then add pineapple pieces, salt,sugar ,white pepper powder and mayonnaise. 
  4. Toss the salad till well combined. Add cashew nuts and serve....

Thursday, 21 March 2013

Crispy Chaat Poori/ Puri


Ingredients:

1 cup wheat flour/
1/3 cup semoina
1/4 tsp chaat masala
water as required
salt
oil

Preparation:
  1. In a bowl, add wheat flour, semolina, chaat masala and salt and mix well. 
  2. Add water little by little and knead well into a smooth dough. The dough should not be sticky...
  3. Make small balls out of the dough and roll into small thick circles using a rolling pin or poori press.
  4. Heat oil in a pan and drop the rolled poori carefully in the oil. 
  5. Now gently press the poori with the slotted ladle. This helps the poori to puff up.
  6. Turn over and fry until golden brown.  Remove from flame and serve hot...
Recipe Source:  Asianet Cookery

Wednesday, 20 March 2013

Chicken Sausage Masala


Ingredients:

200 gm chicken sausage,sliced
4 medium onions, chopped
2 tbsp  garlic, crushed
2 slit green chillies
1 tbsp kashmiri chilli powder
1 tsp vinegar
1/4 cup coriander leaves, chopped
2 sprig curry leaves
3 tbsp oil
salt

Preparation:
  1. Heat oil in a pan, add crushed garlic, curry leaves and green chillies and saute for 1-2 minutes.
  2. Add chopped onion and salt and saute well.
  3. Add sliced sausages and saute for 5 minutes. Add chilli powder and mix well.
  4. Check salt and cook for 5 minutes on medium flame.
  5. Then add vinegar and mix well. Add coriander leaves and curry leaves and remove from flame...Serve hot...

Monday, 18 March 2013

Spring Onion Butter Rice


Ingredients:

1 cup basmati rice
2-3 tbsp butter
4-5 spring onions, chopped
5 garlic cloves, finely chopped
2 dry red chillies
1/2- 1 tsp crushed pepper
salt

Preparation:
  1. In a large pan, boil water adding enough salt. Add rice and cook till done. Drain the water and keep it aside.
  2. Heat butter in a pan, saute chopped garlic and dry red chillies. 
  3. Add white part of chopped spring onions and saute for a minute.
  4. Add cooked rice, green part of chopped spring onions  and crushed pepper and mix well for 2-3 minutes.
  5. Garnish with chopped spring onions and serve hot with any curry of your choice...

Sunday, 17 March 2013

Chicken and Cheese Balls


                                 Easy to make and tasty snack for kids............
Ingredients:

1 cup chicken, cooked
2 tbsp cheese, grated
2 tbsp onion, finely chopped
1/2 cup bread crumbs
1 egg
1- 1 1/2 tsp pepper powder
salt
oil

Preparation:
  1. Cook chicken with 1/2 tsp pepper powder and salt adding enough water. Shred or mince it and keep it aside.
  2. In a bowl, add minced chicken, cheese, onion, pepper powder and salt, mix and knead it well and make small lemon- sized balls out of this mixture.
  3. Beat egg in a bowl and dip each ball into the beaten egg and roll it in bread crumbs.
  4. Heat oil in a pan and fry it till golden brown. Serve hot with sauce.....
Recipe Source: Manoramaonline

Saturday, 16 March 2013

Squid/ Koonthal Fry


Ingredients:

250 gms squids/ koonthal (cut into round or small pieces)
1 tbsp kashmiri chilli powder
1/2 tsp turmeric powder
1/2 tsp garlic paste
few curry leaves
salt
3-4 tbsp oil

Preparation:
  1. In a bowl, add chilli powder, turmeric powder, garlic paste, curry leaves and salt.
  2. Add cleaned squid pieces, marinate well and keep it aside for 1 hour.
  3. Heat oil in a pan and add the marinated squid pieces. 
  4. Fry it in low flame, stirring occasionally till it gets cooked.
  5. Remove from fire and serve hot...

Thursday, 14 March 2013

Tomato- Masoor Dal Curry


Ingredients:

1 cup masoor dal/ red lentils
1/2 cup onion, finely chopped
1 tsp garlic, finely chopped
1/2 cup tomato, finely chopped
1/2 tsp chilli powder
1/4 tsp turmeric powder
1 tbsp ghee
1 tsp mustard seeds
1/2 tsp cumin seeds
1 tbsp coriander leaves, chopped
salt

Preparation:
  1. Cook dal by adding enough water and keep it aside.
  2. Heat ghee in a pan and splutter mustard seeds and cumin seeds. 
  3. Add chopped onion and garlic and saute well.
  4. Then add chopped tomatoes, chilli powder, turmeric powder and salt, mix well and saute for few minutes.
  5. Add cooked dal into this, stir well and allow to boil. Add chopped coriander leaves and serve hot...
Recipe Source: Vanitha

Wednesday, 13 March 2013

Stir Fried Chicken with Bell Pepper


Ingredients:

300 gm boneless chicken breasts,  cut into thin strips
1 big capsicum/ bell pepper, diced
2 big onions, chopped
1 1/2 tbsp garlic, chopped
2 green chillies, chopped
1/2 cup spring onion, cut into long pieces
2 1/2 tbsp soy sauce
1/2 tbsp chilli sauce
3/4 -1 tsp pepper powder
2 tbsp oil
1/4- 1/2 cup cornflour
salt

Preparation:
  1. In a bowl, mix chicken strips with little salt and pepper powder and keep it aside for 10 minutes.
  2. Take some cornflour in a plate, roll or dust the chicken strips in the cornflour and keep it aside.
  3. Heat oil in a thick bottomed pan , add garlic and stir for a minute. 
  4. Then add chicken strips and green chillies and stir well till light brown.
  5. Add soy sauce and mix well. Then add chilli sauce and  pepper powder and saute well for 2-3 minutes. Check the salt..
  6. Add chopped capsicum and onion and stir fry for 2-3 minutes.
  7. Add 1/4 tsp sugar and stir to mix everything together. Add chopped spring onion, mix well and serve hot.....
Recipe Source: Magic Oven

Linking to Julie's Flavors of Cuisines- "Chinese" Event



Monday, 11 March 2013

Sweet Crispy Toast


Ingredients:

2 bread slices
1 egg
1 tbsp sugar
1 1/2 tsp semolina/ rava
ghee/ oil for frying/ toasting

Preparation:
  1. Cut each bread slices into four pieces.
  2. In a bowl, beat the egg with sugar until sugar dissolves.
  3. Add semolina to the egg mixture and mix well.
  4. Heat a frying pan and add 1 tbsp ghee/oil on medium- low flame.
  5. Dip each bread pieces in the egg-rava mixture and toast/ fry until crispy and golden brown on both sides....

Sunday, 10 March 2013

Green Chicken Pulav / Pulao


Ingredients:

500 gm chicken, cut into small pieces
2 cup basmati rice
4 cup water
1 big onion, chopped
2 tomato, chopped
1 cup coriander leaves
3/4 cup mint leaves
6-8 garlic cloves
1/2 tbsp ginger
4 green chillies
2 tsp coriander powder
1/2 tsp turmeric powder
2 tbsp lime juice
3 cloves
3 cardamoms
3 cinnamons
1/2 tsp garam masala
salt
2 tbsp ghee

Preparation:
  1. Wash the rice,  drain it and keep it aside. Grind coriander leaves, mint leaves, garlic, ginger and green chillies together to a paste without adding water.
  2. Heat ghee in a thick bottomed pan, add cloves, cardamoms, cinnamons and onion and saute well.
  3. Add chopped tomatoes  and saute well till soft. Then add ground paste and stir well.
  4. Add cleaned chicken pieces, coriander powder and turmeric powder and mix well.
  5. Add drained rice, garam masala, lime juice, water and salt and mix well.
  6. Cover and cook on medium flame till it is done. Switch off and let it stand covered for 5 minutes. Serve with raita..........

Saturday, 9 March 2013

Beans Thoran/ Varavu


Ingredients:

2 cups beans, chopped
1/2 onion, chopped
small piece tomato, chopped (1/4 of 1 tomato, optional)
3 green chillies, chopped
2 garlic cloves,crushed
1/4 tsp turmeric powder
1/2 cup grated coconut
1 sprig curry leaves
1/2 tsp mustard seeds
salt
oil

Preparation:
  1. Heat oil in a pan and splutter mustard seeds and add crushed garlic and curry leaves.
  2. Add chopped onion, green chillies and tomato and saute for 2 minutes.
  3. Then add chopped beans, turmeric powder, salt and 1-2 tbsp water and stir well for few minutes.
  4. Add grated coconut and mix well. Cover and cook it in low flame until it is dry and fully cooked...Remove from fire and serve with rice...

Friday, 8 March 2013

Watermelon Juice


Ingredients:

2 cups of watermelon, chopped and deseeded
1 tbsp lemon juice
2-3 mint leaves
1 tsp sugar (add to your taste)

Preparation:
  1. In a blender, add chopped watermelon, lemon juice,mint leaves and sugar and blend it well. 
  2. Strain it and serve chilled in a tall glass......

Thursday, 7 March 2013

Pasta with Mushroom and Sausage


Ingredients:

2 cups pasta ( I used shell pasta)
3 big sausages, thinly sliced
1 carrot, chopped into small pieces
10 mushrooms, sliced
3 green chillies, chopped into round pieces
1 onion, chopped
3-4 tbsp tomato sauce
3 tbsp coriander leaves, chopped
2-3 tbsp oil
salt

Preparation:
  1. Boil water in a deep pan, add pasta and salt and cook for 8-10 minutes or according to the package instructions. Drain the pasta and keep it aside.
  2. Heat oil in a pan, add chopped onion and green chillies and saute well.
  3. Add sliced sausages and fry well till it turns light brown colour.
  4. Then add chopped carrot, mushrooms and salt and stir well till they are cooked.
  5. Add tomato sauce and chopped coriander leaves and mix well.
  6. Add the drained pasta, mix well and keep covered for 5 minutes on low flame. Transfer to a serving plate and serve hot...

Tuesday, 5 March 2013

Peechinga Parippu Ularthu / Ridge Gourd and Dal Stir Fry


Ingredients:

1/2 cup toor dal
2 cup ridge gourd/ peechinga/ tharavirikka
1/2 cup shallots
4-5 big garlic cloves
5 dry red chillies
1 tsp turmeric powder
1 sprig curry leaves
1/2 tsp mustard seeds
2 tbsp oil
salt

Preparation:
  1. Cut ridge gourd into small pieces. Cook  toor dal adding enough water till half done. Drain the water from it and keep it aside.
  2. Crush shallots, garlic and 3 dry red chillies together and keep it aside.
  3. Heat oil in a pan, splutter mustard seeds and add 2 dry red chillies and curry leaves.
  4. Add crushed ingredients (step 2) and turmeric powder and saute well for few minutes.
  5. Then add chopped ridge gourd , cooked dal and salt and stir fry for few minutes till dry and cooked. Serve as a side dish for rice....
Recipe Source: Vanitha Magazine

Monday, 4 March 2013

Beef Chukka


Ingredients:

1/2 kg beef, cut into small pieces
2 big onions, chopped
1" piece ginger, finely chopped
2 sprigs curry leaves, chopped
1 tbsp kashmiri chilli powder
few coriander leaves
5-6 tbsp oil
salt

Preparation:
  1. In a pressure cooker, add cleaned beef, chilli powder and salt and cook without adding water for 4-5 whistles . When pressure releases, open it and if there is any remaining water inside, cook till all the water dries up.
  2. Heat 4-5 tbsp oil in a pan and fry the cooked beef pieces till dark brown colour on medium flame and keep it aside.
  3. In the same oil (add more if needed), add chopped onions, ginger and curry leaves and saute well.
  4. Add fried beef and stir well for few minutes. Add coriander leaves and mix well. Remove from fire and serve hot....
Recipe Source: Magic Cook Cookery Book

Sunday, 3 March 2013

Bitter Gourd / Pavakka Mulakittathu


Ingredients:

1 big pavakka/ kaipakka/ bitter gourd
2 green chillies, finely chopped
4-5 shallots, chopped
1 tomato, sliced
2 tsp chilli powder
1/2 tsp turmeric powder
tamarind- size of a lemon
2 sprigs curry leaves
1 tsp mustard seeds
1- 1 1/2 tbsp oil
salt

Preparation:
  1. Wash and cut bitter gourd into thin round slices. Soak tamarind in little water, extract its juice and keep it aside.
  2. Heat oil in a pan, add chopped shallots, green chillies and bitter gourd and saute for few minutes till bitter gourd turns light brown.
  3. Add tomato sliced, chilli powder, turmeric powder and salt and cook by adding 1 cup water.
  4. When it is half cooked, add tamarind extract and mix well. Cook till done and remove from fire.
  5. Heat 1 tsp oil in a pan, splutter mustard seeds and add curry leaves. Pour this over the curry and serve hot with rice....

Saturday, 2 March 2013

Mulaku Bajji/ Chilly Bajji


Ingredients:

8 bajji mulaku/ chilli pepper
1 cup gram flour/ kadalamavu/ besan
2 tbsp rice flour
1 tsp chilli powder
1/4 tsp turmeric powder
a pinch of asafoetida
salt
oil

Preparation:
  1. Wash the chillies and wipe it with kitchen towel. Make a slit lengthwise with a knife and remove the seeds. (if it is too spicy) 
  2. In a bowl, mix gram flour, rice flour, chilli powder, turmeric powder, asafoetida and salt with enough water to make a thick batter.
  3. Heat oil in a pan on medium heat and dip each chilly in the batter and deep fry until it turns golden colour on both the sides. Serve with tea or coffee....
  • For extra taste, you can first dip chilly in  tamarind water (mix small ball of tamarind with little water and salt and extract its juice) for 2 minutes. Then dip in the prepared batter and fry till golden.....

Friday, 1 March 2013

Mutton Curry


Ingredients:

1/2 kg mutton, cut into pieces
3 onions, sliced
2 tomatoes, sliced
1 1/2 tsp ginger paste
1 1/2 tsp garlic paste
1 tsp chilli powder
3/4- 1 cup grated coconut
1 tbsp coriander seeds
4 dry red chillies
1/2 tbsp whole  pepper corns
1/2 tsp fennel seeds
small piece cinnamon
3 cloves
6 shallots, sliced
1/4- 1/2 tsp pepper powder
curry leaves
1-2 tbsp chopped coriander leaves
1/2-1 tbsp ghee
oil
salt

Preparation:
  1. Heat oil in a pressure cooker, add sliced onions and saute till transparent. Add ginger and garlic paste and saute for 2 minutes.
  2. Add chilli powder and stir well for 2-3 minutes. Then add sliced tomatoes and cook till it turns soft.
  3. Add mutton pieces and salt, mix well and pressure cook till done adding enough water (about 1 1/2- 2 cup).
  4. Heat oil in a pan, add grated coconut, coriander seeds, dry red chillies, whole pepper corns, fennel seeds, cloves, cinnamon, 3 shallots and 1 sprig curry leaves and fry till golden brown in low flame. Grind well without adding water and keep it aside.
  5. Add ground masala to the cooked mutton, add more water if required and mix well. Cook well for few minutes ( 6-10 minutes) in medium flame  and remove from fire.
  6. Heat ghee in a pan, add 3 sliced shallots and curry leaves and fry till golden brown. 
  7. Switch off and add pepper powder and coriander leaves. Add this to the prepared mutton curry and mix well. Serve hot......
Recipe Source: Vanitha Pachakam

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