Monthly Archives: March 2012

Sukha murg (semi dry chicken fry)


Chicken sukha is a dry masala chicken, which goes well with plain rice, any dal, rasam or chapathi (roti) . In the chicken sukha, it is up to you, can add onions or not. I have added onions, but I have cooked with the same ingredients without onions also. As in this dish, frying and roasting is involved I have used oil in between cooking. It is very easy to cook, simple ingredients, spicy and delicious.


Coconut milk rice


Coconut milk rice goes well with any thai curry well or can be served with our Indian dishes too. Can prepare with ordinary rice or basmati rice too. It is easy to prepare and a simple dish.


Chennai style chicken fry masala


Chicken fry masala is a very popular and appetizing dish in south India. It is a fried chicken, which is marinated with curd and spices and deep fried in the oil. In each house it is done differently. This chicken fry is juicy, succulent and spicy, as it is marinated, deep fried and then again cooked in a spicy curd mixture, which gives chicken double coating and makes it more delicious and appetizing. I call this chicken as chicken65, as my previous recipe is dry with fried onions. There are varieties of chicken fry (chicken 65) and each has different taste and method.


Thai red curry paste


This authentic Thai red curry paste is famous for its Thai red curry. This Thai red curry paste can be used in curry or in starters. Can add any vegetables, fish, chicken and beef to make red curry with this red curry paste. Can make starters like fish cakes or crab cakes. A famous curry is made with this red paste duck curry in Thailand.


Thai red chicken curry


Thai red chicken curry which is hot and spicy but can be made mild by reducing chillies. Thai red chicken curry can be prepared as the same method as green chicken curry. The difference is I have used with bones in red curry can use boneless pieces. This curry was hot for me, so I have added sugar and coconut milk more and lemon juice at the end. With this red curry paste can prepare tradional red curry with pumpkin, duck, beef and other vegetables.


Fish cakes with green curry paste


Fish cakes are traditionally made in Thailand and is still popular among thai people and other countries in the world. Although there are many recipes for fish cakes but can try this authentic thai fish cakes as it is easy to prepare and has exotic flavours. Fish cakes are served as a snack or starter with a dip called ar-jard(cucumber relish) or sweet chilli sauce. For the fish lovers, iam the one among them, can try this mouth watering snack or appetizer.


Thai green chicken curry


Thai green curry is one of the most popular curries in Thai cuisine. Thai green curry is prepared with Thai green curry paste and can use any vegetables you like, any meat like chicken, beef, fish, prawns. Traditionally Thai green chicken curry is prepared and only Thai egg plant (light green brinjal type) and Thai pea egg plant (pea size and colour) are used in preparing Thai green chicken curry.


Thai green curry paste


This authentic Thai green curry paste is famous for its Thai green curry. This Thai green curry paste can be used in curry or in starters. You can add any vegetable, fish, chicken or beef to make green curry with this green curry paste. You can make starters like fish cakes or crab cakes using this paste.


Suthriyan (Indian pasta)


The word Suthriyan, we use for a Indian pasta , which is flat in shape, which I used to get it in Chennai adam market, near Wallajah road in triplicane high road Or any old grocery shops. It is light in weight and made freshly but I don’t have recipe of it. It is mostly made in muslims home in Chennai and in my relations house. Each house has their own sauce, to go with suthriyan.


Mutton fry (south Indian style)


Mutton fry is a very popular and loved dish in all non-vegetarian homes. We call it gosht fry (mutton fry) in my home and we love to have it with plain rice and rasam. There are a few varieties of mutton fry like pepper mutton fry, capsicum mutton fry, dry mutton fry, etc. This mutton fry is very simple and can easily be prepared. It has no gravy and is dry. I have taken mutton with bones. If possible, ask your butcher to give some chops and delicate chewable bones. These when fried and eaten will be juicy and can be chewed easily. I always enjoy this mutton fry with plain rice along with a squeeze of lemon juice and some sliced onions.