Lemongrass chicken curry with coconut

Thai cuisine is something I enjoy very much due to its deep flavours from the ingredients they use including coconut, galangal, lemongrass and chilli. This recipe is a thai inspired one but also closely resembles in taste to the Kerala chicken curry. Very simple and easy to cook recipe to have with steamed rice.

Lemongrass chicken curry with coconut

  • Servings: 3-4
  • Difficulty: easy
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  1. Chicken – 500 gms
  2. Onions – 2, add more for a thicker gravy
  3. Ginger – a small piece
  4. Garlic – 5 pods
  5. Red chilli – 3 (increase according to heat required)
  6. Fish sauce/Soy sauce – 1 tbsp
  7. Lemongrass – 1 stalk
  8. Thick coconut milk- 1/2 cup
  9. Chicken stock – 3/4 cup
  10. Curry powder – 2tbsp
  11. Coriander leaves – to garnish
  12. Salt and Oil as required

Please watch video for the method:


Hyderabadi Dum Chicken Biryani

No Sunday passes without making a biryani at our home. This time it is the Hyderabadi Dum Chicken Biryani. It is an out of the world experience to have this dish which is full of flavours and tastes absolutely yum.

Hyderabadi Dum Chicken Biryani

  • Servings: 6-7
  • Difficulty: Skilled
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    For cooking rice:

  1. Basmati rice – 3 cups
  2. Cardamom – 2-3
  3. Cloves-2
  4. Ghee – 2 tbsp
  5. Anise seed -1
  6. Salt as required
  7. For layering:

  8. Onions – 4
  9. Orange/yellow food colouring – 2-3 drops
  10. Milk – 4 tsp
  11. Ghee – 2 tbsp
  12. Chilli flakes as required
  13. Coriander leaves- a little
  14. Butter or ghee a little as required for topping (optional)
  15. Ingredients for Chicken marination:
  16. Chicken – 1.5 kgs
  17. Chilli powder – 2 tsp
  18. Coriander powder – 4 tbsp
  19. Biryani masala- 3 tbsp
  20. Turmeric powder – 1 tbsp
  21. Green chilli- 1
  22. Cardamom- 5
  23. Cloves- 5-6
  24. Ginger garlic paste – 4 tbsp
  25. Coriander leaves – 1/2 cup
  26. Yogurt – 4 tbsp
  27. Mint leaves – 1 cup
  28. Anise seed- 1
  29. Salt as required


  • Start by deep frying the onions required for layering (listed as layering ingredient). Once it turns golden brown, set it aside.
  • Soak Basmati rice for minimum of 30 mins.
  • Marinate the chicken: Mix all the ingredients required for chicken marination listed above. Allow to marinate for minimum of 30 mins.
  • Cooking the rice: In a large pan, take water (enough to cover the rice) and bring to boil. Add salt and the spices listed for cooking rice. Add the soaked rice to the boiling water. Once the rice gets half cooked, remove the spices and drain the water. Transfer the rice to a wide plate or vessel to avoid any further cooking.
  • Next take a large pan and place it on flame.  Add little oil and transfer the marinated chicken to it. Cook for around 6 mins and set aside.
  • Now we have come to the final sequence of layering the chicken and rice. Take a big vessel again and place it on flame. Add a first layer of the chicken from the previous step. Then add the second layer of half cooked rice (half the quantity). Spread some of the fried onions from the first step on top of the rice. Repeat the layer of remaining chicken and rice.
  • Mix the colouring to few drops of milk and sprinkle around on top of the rice.
  • Drizzle 2 spoons of ghee around it.
  • Cover with an aluminium foil and place a tight lid over it.
  • Cook on low flame for 45 mins.
  • Remove the lid. The chicken and rice will be nicely cooked through with excellent flavours.
  • Yummy dum biryani is ready and can be served with raita and egg. Enjoy!

Please find the video recipe below:

Mains, Side dish

Pepper chicken masala – restaurant style

My first chicken recipe to share with all of you. It is the hot Pepper Chicken Masala. I am addicted to spicy food and I am sure you will love this too.
A great restaurant style recipe, you don’t have to go to any Anjappar or chettinad restaurant hereafter to have this. Make it at home and enjoy!

Pepper chicken masala

  • Servings: 3-4
  • Difficulty: easy
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  1. Chicken – 750 gms
  2. Red Onions – 4-5
  3. Toamtoes – 2
  4. Green chilli- 1
  5. Curry leaves – few
  6. Cinnamon stick – 1
  7. Coriander leaves – to garnish
  8. Oil – 1/2 cup. Add more if required
  9. Salt to taste
  10. Turmeric powder – 1 tsbp
  11. Ginger garlic paste – 4 tbsp

Ingredients to grind into Pepper masala powder:

  1. Peppercorns – 2 tbsp
  2. Coriander seeds- 3tbsp
  3. Fennel seeds – 1 tsbp
  4. Dry red chillies – 2
  5. Cloves – 2
  6. Cardamom – 4

Please watch video for the method:


Murungai Keerai Kolambu (Drumstick leaves with Dal curry)

I miss eating so many native vegetables of India and Murungai keerai (drumstick leaves) is one of them. I was so happy to get hold of fresh drumstick leaves here in Melbourne. This keerai kozhambu is one of my favourite curry to have with steamed rice.

It is super healthy and rich in nutrition. If you are low on Iron, this is usually the recommended vegetable. It is rich in protein, vitamins and calcium.
Please find the recipe below:

Murungai Keerai Kolambu

  • Servings: 3-4
  • Difficulty: easy
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  1. Drumstick leaves – 1 cup
  2. Moong dal – 1/4 cup
  3. Toor dal – 1/4 cup ( you can also choose 1/2 cup toor dal and skip the moong dal)
  4. Shallots – 5 or Onion -1
  5. Tomato – 1
  6. Curry leaves – little
  7. Channa dal – 1tsp
  8. Turmeric powder – 1 tsp, Mustard seeds – 1 tsp
  9. Oil and salt as needed

Ingredients to grind into powder

Channa dal – 2 tbsp and Coconut – 2 tbsp

Please watch video for the method:


Pumpkin Erissery- Curry with pumpkin and dal

Vishu is fast approaching. It is one of the key festivals of Kerala in India celebrated as the new year. Vishu always brings to my mind the Vishu kani, kaineetam and most definitely the sadya(feast). Erissery is one of the main dishes which is made for the sadya.

A delicious Pumpkin with toor dal curry along with the roasted coconut is a gravy not to be missed. This is a simple an easy method to try at home and can be enjoyed with steamed rice.

1. Yellow Pumpkin – 1 cup
2. Toor dal – 1/4 cup
3.Chilli powder – 1-2 tsp
4.Curry leaves- few
5. Oil (Coconut oil preferred) -3 tbsp

To grind into a paste:
1. Fresh grated coconut – 1/2 cup. I used dry coconut – 4 tbsp with 1/2 cup coconut milk as a substitute.
2. Cumin seeds – 1 tsp

For tempering:
1. Grated coconut- 1/2 cup
2.Mustard seeds- 1.5 tsp
3. Curry leaves – few
4. Dry red chillies – 2-3
5. Oil (coconut oil preferred) – 2 tbsp

Please watch video for method.


Egg Kothu Parotta

A light in the main street with people always in front of that shop. What could they be eating I used to wonder when I was a kid. I hear the chopping against the pan loud and clear. Then I knew it is the famous “Kothu Parotta”. A mouth watering dish!

For this recipe the key ingredient is paratha/parotta. I have used frozen parotta and followed pack instructions. You can get it from any Indian/Srilankan grocery shop. The other ingredients are very commonly found.

Please find the video recipe below:


Stuffed Mushrooms with pan fried Asparagus

It is a great feeling to create a healthy dish. This recipe does just that.

Asparagus has been on my list to cook for a long time. It is known for its health benefits and nutritional value including being high in fiber and rich in vitamins like A,B,C and E.  It is generally served up as a side to a main dish.

The combination of Stuffed mushrooms with Asparagus turned out to be a wonderful light meal. Easy and simple to cook. Hope you like it too.

Please find the video recipe below:





Mains, Side dish

Egg Kurma- curry with coconut

Egg kurma is a popular Indian curry dish with a coconut base. In this dish I have used boiled eggs which will taste amazing in the thick curry. Adding coconut to the curry always adds the rich flavour and also gives a denser consistency to the gravy which I love.

It goes well with rice or any Indian bread. Hope you like it!

Things you need:

  1. Eggs boiled – 4 nos
  2. Onions – 3 medium
  3. Tomatoes – 2 small
  4.  To grind:
    1. Dry red chillies – 3
    2. Coriander seeds – 1.5 tbsp
    3. Fennel seeds- 1 tsp
    4. Cardamom – 3
    5. Coconut fresh – 1/2 cup or dry coconut – 3 tbsp
  5. Ginger garlic paste- 2 tbsp
  6. Turmeric powder – 1 tsp
  7. Curry leaves – few
  8. Cardamom – 3
  9. Cinnamon stick – 1 crushed
  10. Fennel seeds- 1 tsp
  11. Salt to taste
  12.  Oil – 1/4 cup – 1/2 cup as required
  13. Coriander leaves – to garnish

Please watch the video below for the method:



Egg with Spinach on Toast and Mango

When the weather decides to be wet and rainy, the plate can still be full of colours.

Enjoy this simple yet delicious morning breakfast and say hello to the world.


Things you need:

  1. Bread wholemeal – 2 slices
  2. Egg – 1
  3. Spinach- few leaves
  4. Mango – 1/2 side
  5. Salt and pepper as required
  6. Butter- little for toasting
  7. Sprouts and pomegranate for garnishing-Optional


  1. Toast the bread with little butter and keep it aside.
  2. For the egg:
    1. Pour a beaten egg with little salt and pepper in a pan drizzled with oil.
    2. Add the spinach leaves over it and roll it over.
    3. Allow to cook through for a minute and remove.
  3. Cut the mango and slit it with a knife to small cubes
  4. Serve all in a plate and enjoy. Optionally garnish with some pomegranate and sprouts.

Stir Fry Veggie Wrap

Most nights I make roti or chapati at home. Almost always there are a few extra ones or extra dough which I keep in the refrigerator for later use. This recipe I created just to make use of those leftovers in an interesting way and I absolutely loved the flavours of the base spread and the veggies stuffed to make the wrap.

This recipe I would highly recommend to try and am sure you will love it.

Stir Fry Veggie Wrap

Things you need :

  1. Roti/Any wrap – 2

For Base spread:

  1. Cooked chick peas- 1/2 cup
  2. Mint leaves- few
  3. Coriander leaves- few
  4. Paprika- 1/4 tsp
  5. Salt as needed

For Stir fry:

  1. Onion – 1/2 sliced
  2. Red pepper – 1/4 sliced
  3. Mushrooms – 3 sliced
  4. Spring onion- little
  5. Cooked cut Potato- little (Optional)
  6. Paprika-1/4 tsp
  7. Salt as needed

Please watch the video below for the method: