Ulli Chammanthi/ Onion Chutni / Red chilly chutni

Onion chammanthi

Spicy onion Chutni

Serves : 4

Cooking time (approx.):  20 minutes


Shallots /  Cheriya ulli – 15

Red Chillies  – 9

Ginger –  A small piece

Curry leaves –  Few leafs

Tamarind  water(Vaalan puli)- a gooseberry(nellikka) size socked in hot water

Salt – to taste

Coconut oil – as needed

Jaggery / Sarkkara- 1 piece( optional to make chamanthi sweet)

Method of Preparation:

Saute the red chillies and Small onion/Shallots  in  heated oil for  3-4 minutes.

Grind all the ingriedients  except coconut oil to make coarse paste.

Add some cocounut  oil to paste


Punjabi Chicken Gravy / Dhaba Chicken Gravy

Punjabi Chicken gravy, Dhaba chicken gravy

Punjabi Chicken gravy, Dhaba chicken gravy

Serves 4 : Cooking Time -35 minutes


Chicken- 1  ( cut into medium  pieces)

Onion- 1 cup (chopped)

Ginger and garlic paste- 2table spoon

Dry red chillies- 4

Turmeric powder- 2tsp

Red chilli powder- 1 table spoon

Coriander powder- 1 1/2 table spoon

Cumin seeds- ½tsp

Garam masala- 1tsp

Bay leaf- 2

Salt- as per taste

Coriander leaves- 2tbsp (chopped)

Oil- 4tbsp

Water- 1-2 cups


Heat oil in a frying pan. Season with bay leaf, cumin seeds and dry red chilies. When the seeds start to splutter, add onions and ginger garlic paste. Saute well and cook on a medium flame for 2-3 minutes. Now add garam masala, red chilli powder, turmeric powder, coriander powder, chicken and salt. Mix all the ingredients well and cook on a high flame till the chicken pieces turn a little dark. When the chicken pieces look tender and cooked, add water as per the requirement. If you want to make a thick gravy, add little water. Bring it to boil. When the water thickens, put the pan off the flame.

Serve with Roti or Chappathi/ paratha immediately; while warm and creamy.

Remarks : Spice Names in Malayalam Click here

Scrambled Eggs with Tomato and Potato


Serves 4 : Cooking Time -25 minutes

Please use stainless steel frying pan intead of non stick frying pan for more taste. Ingredients:


* 1 small onion, minced

* 1 Tomato minced

* 2 medium-sized red potatoes (approximately 120g / each), peeled and diced into ½ cm (approximately ¼ inch)

* 2 tables spoon olive oil/ oil

*4 eggs

*½ tsp salt

*1 tsp green chilles

*1½ tsp red chilli pepper or  1 tsp

*pinch turmeric *optional

*Coriander leaf or herb of your choice for adornment

*slices of crusty bread, rubbed with olive oil and grilled


*Break the eggs into a bowl, add salt and chilli pepper and whisk lightly together, just enough so that the yolks combine with the whites.

*Heat a stainless steel frying pan for a minute or so on medium-heat, then add olive oil

*Immediately add onions  ,tomatos,green chilies,salt and potatoes and sauté for 7-10 minutes till they are caramelized and look bronze.

*Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir till the eggs are at the point of setting and resemble a soft custard. Make sure to keep scraping the bottom and sides of the pan.

* Adorn with Coriander or herb of your choice

Serve atop crusty bread  or paratha immediately; while warm and creamy.

Paneer Masala with Honey Twist/ Indian Cottage Cheese Roast / Paneer Kadai

Paneer Roast with Honey

Paneer Roast with Honey

Cooking time ( Approx: 25 minutes)


vegetable oil , for frying

400g paneer , cut into bite-sized pieces

1 tsp coriander seeds

2 tablespoon  ginger , peeled and chopped

1 medium onion , chopped

4 large ripe tomatoes , chopped

2  -3 tsp chilli powder

1/2 tsp fenugreek seeds

1 tsp garam masala

1 tbsp   honey

Garnish( optional)

small handful of fresh coriander , chopped

small knob of ginger , peeled and shredded into matchsticks

1 small red and 1 small green capsicum , seeded and finely chopped

3 spring onions , finely shredded


Heat oil in a large frying pan and fry the paneer in batches until golden brown – watch out as the oil spits. Scoop it on to kitchen paper.

Heat 1 tbsp oil in a frying pan and gently fry the coriander seeds, ginger, chilli and onion for about 8- 10 minutes until golden. Tip in the tomatoes and cook for another 5 minutes until they start to soften. Add the other spices and honey, stir and simmer for a few minutes.

Tip the paneer into the sauce and stir. Simmer for a few minutes, then add the chopped coriander and shredded ginger. Serve sprinkled with capsicum and spring onions.