Monthly Archives: June 2012

Fish cakes with ready made red curry paste


Thai Fish cakes can be made with ready made red curry paste, but try to make it yourself, as food processor will do all the hard work for you. I bought this ready made red curry paste to make fish cakes as I suddenly desired to eat and want to know the difference between ready made and freshly home made red curry paste. The truth is freshly homemade are the best, but as a alternative we can use ready made red curry paste, during our lazy times and for a quick starter or appetizer.


Thai fish cakes


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, can try this mouth watering snack or appetizer.


Thai red curry paste with dry chillies


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. Traditionally a heavy based stone pestle and mortar is used and fresh ingredients are used to give that fresh and aromatic flavour to the paste.


Kovakkai poriyal


This is a chennai style kovakkai poriyal, which is made with chana dal and is very delicious and goes very well with plain rice and dal, rasam. I tasted this in one of my friend’s house, I liked it very much. Kovakkai/Dondakaya/Tindora is a small green vegetable with white lines on it. It has a white flesh inside with small seeds on it. If red flesh is inside, it is over ripen, then discard it.


Shahi paneer malai kofta


This is quick and easy kheema masala , no need to chop onion or any vegetables and no fussle to make it. I have used spring lamb, can use mutton or lamb as per your taste.


Malai kofta


This is quick and easy kheema masala , no need to chop onion or any vegetables and no fussle to make it. I have used spring lamb, can use mutton or lamb as per your taste.


Kofta ka saalan


This is quick and easy kheema masala , no need to chop onion or any vegetables and no fussle to make it. I have used spring lamb, can use mutton or lamb as per your taste.


Kheema aur aloo masala


This is quick and easy kheema masala , no need to chop onion or any vegetables and no fussle to make it. I have used spring lamb, can use mutton or lamb as per your taste.


Mutton curry with broad beans (Chikkudukaya mutton curry)


Chikkudukaya mutton curry or avarakka mutton curry is a very popular dish combining meat and vegetable in Andhra and southern part of India. Broad beans (chikkudukaya in Telugu, avarakka in Tamil, sem ki phalli or gwarphalli in Hindi) or flat beans are nutritious and rich in fibre and proteins. Mutton curry with broad beans gives the curry a different flavour and taste.


Mutton chettinadu curry


Chettinand curry a south Indian spicy curry which goes well with our south Indian break fasts like idli, dosa, set dosa, aapam, parotta , puri and chapathi(roti). It is different from other curries as shallots and aniseed (suanf) gives a sweet taste and where as whole spices and pepper seeds the heat. Chettinand curry is prepared differently in each house and every one has its own recipe. I have cooked this curry in a pressure cooker, can cook in any vessel.