Wednesday, March 26, 2014

Feeding Egg Yolk for Infants | How to introduce eggs for babies

Please read the instructions under Baby foods for more information on feeding Non-veg for infants.

The recipe posted here is received from the advice as per my pediatrician. This method I started for my son from his 9th Month onwards. As you all know egg white is rich in"Protein" and Yellow or Yolk is rich in "Fat".  The infants below 1 year needs only the fat and not the Proteins as they easily tend to get allergic for Protein. But at this stage they require adequate amount of Fat for the better development of brain, as the brain constitutes major of fatty compounds. After 1 year or when they asre capable of chewing properly,cook eggs in the form of burji and feed. 

Here I do have a step by step procedure to know how to introduce egg yolk for Infants.

Ingredients :

Egg -1
Oil - 3-4 drops


 1. Spread the little oil around the center of the tawa.
 2. Break and put the eggs slowly such that the yolk part remains full. Reduce the flame to simmer and let it cook.
 3. Wait until you get bubbles over the white part,meaning that the yolk to ready to be removed.
4. Now use a spoon and slowly mark around the yolk and take out slowly.
 5. Transfer this egg yolk to the cooked and smashed rice.

6. Smash well the rice and egg yolk together with a spoon and is now ready to feed the baby.

Egg Rice for Babies

Thursday, March 20, 2014

Egg kurma | Egg side dishes

Egg kurma

In this method of preparing Egg kurma, fry,grind,saute,cook and finally break in the eggs and mixed well with kurma. This would be a great side dish for Roti/Chappathi.

Ingredients :

Egg -4
Grated Coconut -1 cup
Turmeric powder -1/4 tsp
Tamarind water -2 tbsp
Tomato -1
Saunf/fennel seeds -1/2 tsp
Curry leaves -few
Green chilli -2

To fry and grind
Onion -2
Dry red chilli -3
Tomato -1
Channa dal -1 tsp
Cinnamon - 1 inch
Cloves -2

Egg kurma

Method :

  1. Heat oil in a pan, fry cinnamon,cloves,onion,channa dal,tomato and cook until mushy.
  2. To the above fried items add coconut,saunf and grind to a fine paste.
  3. Heat oil in separate pan,add mustard,onion,green chilled,curry leaves and saute for about a minute.
  4. Now add in chopped tomatoes and fry well. Add the grinded paste and fry well.
  5. Add 3 glass of water,turmeric powder,salt,tamarind water and allow it to boil well.
  6. When it reaches the gravy form break the eggs into the gravy and mix well evenly.
  7. Finally garnish with chopped coriander leaves.

Note :
  • This egg kurma would serve a better side dish for roti/Chappathi.
  • Adding tamarind water is tried out with the idea of my friend. It tastes good but I like the curry without tamarind juice.

Wednesday, March 19, 2014

Prawn fry | Easy prawn recipes | prawn sauted in chilli powder

 This simple method of preparing prawns sauted with red chilli powder is from my cousin. He had eaten this method of cooked prawns in one of his friends home. Its really really simple and a spicy starter to enjoy.Thanks to my brother for this recipe...

Ingredients :

Prawn - 1/2 kg
Red chilli powder -3-4 tsp
Turmeric powder -2 pinches
Salt -1 tsp
Oil -1 tbsp

Method :

  1. Wash and clean the prawns and drain out the water completely.
  2. Heat oil in a pan,add the prawns,turmeric powder, red chilli powder, salt and fry well.
  3. Cook in medium flame and saute in between.
  4. Once the prawns gets swirled completely and cooked put off the flame and serve hot.

Prawn chilli fry

Note :
  • Cook in low/medium flame to avoid burnt smell.
  • Do not add water or even sprinkle as the washed prawns would leave water while cooking.
  • This recipe would be spicy, so check for chilli powder and add if required.
  • This serves as starter along with any curries and gravies or just like snack.

Tuesday, March 18, 2014

Fish fry (method 2) | Vanjaram fish fry

I have previously posted a similar recipe with slight variation in the ingredients. Though I use the previous method to fry all the variety of fishes, I follow the below recipe sometimes to fry especially vanjaram/seer variety,because with less ingredients we feel the flavor and taste of the fish.It will also taste better,so thought just to share with you this similar recipe.

Ingredients :

Fish -7 pieces
Curd -1 tbsp
Ginger Garlic paste -1 tsp
Rice flour -1 tsp
Salt as required
Red chilli powder -4 tsp
Oil to fry


  1. Clean the fish : First wash the fish about 5 to 6 times in water. Add the turmeric powder, salt and mix or rub well and leave aside for about 10 minutes and then just wash only for about 2 times.
  2. Mix all the above ingredients (except oil)to afine paste
  3. Apply on both sides of fish and leave it aside for about 2 hours.
  4. Heat a flat pan/flat skillet and add required oil to fry. The oil should cover till half of the fish.
  5. Leave for about 1 minute in medium flame till one side gets cooked, then turn the other side to fry.

Vanjaram fish fry

Note/tips :

  • Instead of ginger- garlic paste you can also use whole ginger and garlic pods,if you are grinding the ingredients in blender.
  • To avoid masalas coming out while frying....... Take care not to apply more masalas over the fish,just apply a coating.
  • while frying wait for at least a minute to turn the fish for frying. Because continuous turning will make the masalas dropping out.
  • When making the marinated fish to dry, take care to turn other side after an hour. You can do the same process keeping in freezer instead of room outside.

Monday, March 17, 2014

Chicken Chinthamani | Erode chinthamani chicken

I tasted this recipe chicken chinthamani in a feast served for wedding couple. This recipe is a traditional recipe of erode and is also called as Erode chicken chinthamani.I was waiting to try this recipe from so long time but I couldn't. Because,our usual menu of non veg has a curry,gravy or in fried form. Chicken chinthamani is an intermediate so waited to try out and find where it suits better. Finally tried this yummy,spicy,chilli fried chicken......

Ingredients :

Chicken -1/2 kg
Dry red chilli -20
Sliced Shallots -1 cup
Turmeric powder -1/4 tsp
Oil -1/2 cup
Salt as required

Method :

 1. Wash and clean the chicken. Drain the water completely.
 2. Heat oil in a thick kadai/pan,fry the shallots and dry red chillies for about 5 minutes.
 3. Add the cleaned chicken,turmeric powder,salt and fry in low flame. Keep sauting in between until the chillies blended with chicken.
4. Cover and cook until soft. Transfer to a serving bowl and serve hot with rice.

Chicken Chinthamani

Note :

  • Do not add water as this recipe has to get cooked in oil. But I sprinkled a little water to cook soft.
  • Adding grated coconut at the end is optional.
  • Cover and cook in medium/low flame with stirring in between.
  • I used byadgi chilli variety,which gives the color. You can add 2 varieties of dry chilli (which gives spice and other for color)
  • This goes well when mixed with hot rice.

Sunday, March 16, 2014

Egg burji | Chilli sauted egg burji

Eggs are the readily available ingredient to satisfy the taste for non-vegetarians. Eggs fall between the category of vegetarians and non-veggies. Simple recipe made of eggs is the burji always.Usually egg burji is prepared just with salt or pepper. Here is a different spice touch with chilli powder. Try sometime this recipe as a side dish with rasam or any curries of your choice.

Ingredients :

Eggs -4
Pepper -2 tsp
Red chilli powder -1 tsp
Salt as required
Oil-1 tbsp

Method :
  1. Crack the eggs one by one in a bowl and beat nicely to get mixed.
  2. Heat oil in a pan, add the beaten eggs and stir continuously to get small granule forms.
  3. when they are half cooked, add the pepper powder and chilli powder and salt and keep mixing until you get the spice mixed evenly with the egg burji.
  4. Serve this along with rice,rasam or serve as plain burji.

Egg burji with chilli powder

Monday, March 10, 2014

Chicken kuzhambu | South Indian chicken curry | chicken curry recipe

Making kuzhambu using the meat is a traditional method of side dish for Idli,Dosa and Rice varieties. Here is a simple method of making chicken curry in pressure cooker which is a time saving process. Just fry the given ingredients, grind and pressure cook.

Ingredients :

Chicken -1/2 kg

Shallots - 1 cup
Dry red chilli -4
Cinnamon -2
Cloves -2
Dhania -4 tbsp
Turmeric powder -1/4 tsp
Rice -1 tsp
Oil -1 tbsp
Pepper -1/2 tsp
Curry leaves -few
Salt as required

Idli with chicken kuzhambu

Method :

  1. Heat a tsp of oil in a pan and fry the rice,dry red chillies,dhania and allow it to cool and grind separately as coarse powder. 
  2. In the same pan fry the cinnamon,cloves,shallots until soft and slight golden brown.
  3. Add the fried shallots to dhania powder and grind them to a fine paste adding a glass of water.
  4. Add this paste to the cleaned chicken,salt,turmeric powder and pressure cook for 3 whistles.
  5. Heat a tsp of oil,add mustard and let it splutter. Then add pepper and curry leaves and pour into the curry.
  6. Serve hot with Rice/Idli/Dosa of your choice.

Chicken kuzhambu

  • When we grind all the ingredients together dhania will remain whole, so first grind the dhania as a powder and then add other ingredients to make paste.
  • You can also add dhania/coriander powder also,but adding dhania gives a fine flavor,but doesn't make much difference.

Saturday, March 8, 2014

chicken clear soup for infants | Baby soup recipes

As per the advice of my pediatrician, I started introducing chicken,mutton and fish to my son in his 9th month onwards. The baby care differs with each pediatrician, so consult with your pediatrician once before you can introduce any new heavy food stuffs. If  they are advisable to introduce here is a recipe you can go with.Very simple,plain and tasty too....

Also refer baby care space for more vegetarian infant recipes.

When introducing for the first time just boil the chicken with turmeric powder, curry leaves and feed the soup. Then gradually increase the below ingredients.

Ingredients :

Chicken bones -4 pieces
Tomato -1/4 piece
Shallot -2
Garlic -2
Curry leaves -few
Tumeric powder -a pinch
Pepper -3
Jeera -2 pinches
Salt required a pinch for infants above 1 year

Method :

  1. When you buy chicken wash them clean and collect the bone pieces.
 2. Add all the above ingredients with 2 glass of water and boil.
 3. Close the lid and cook for about 15 minutes in medium flame.

4. Now filter out the soup and few very fine chicken pieces.

5. This can be mixed with idlis,smashed rice and feed the baby. Avoid the chicken pieces when feeding the babies below 15 months,as they do not know to chew properly.

Chicken clear soup

Note :

  • Avoid the pepper and garlic when introducing the soup initially.
  • Gradually start adding each ingredient one by one.

Friday, March 7, 2014

Bulls eye eggs | How to make a perfect bulls eye eggs

When eggs are half fried/cooked on one side when making omelet, it called as bulls eye eggs. Some people love to have one side raw cooked and some love taking it as half cooked retaining the yellow and white colors as such. The omelets of bulls eye do not require whisking so that the yellow remains full.But when we try to flip other side the yellow would rupture and this would no more can be called as bulls eye....

Ingredients :

Egg -1
Pepper powder -1/4 tsp
Salt a pinch

Tadka pan

Method :

1. It is always a good choice to use non stick pan to make a perfect round shape bulls eye.

2. Heat the tawa,add 2 drops of oil and spread around. Break the shell and drop the egg slowly into the tawa.

3.  Simmer the stove and after 2 minutes just flip the egg carefully with a flat spatula.

4. Serve with pepper powder and salt sprinkled on top.

Bulls eye egg

 If you are using a iron flat tawa the half boil would be flat. I got this tadka pan mainly to make bulls eye,because my hubby likes them the most.

Thursday, March 6, 2014

Fish curry recipe | Black pomfret fish curry

Fishes found to have more nutritional benefits when compared to other non-vegetarian foods. In that compared to deep frying of any meat,preparing curries would make them to retain the nutrients. Fishes are the richest source of omega-3 fatty acid. The major role of this fatty acid is that a predominant compound in brain development. Also consuming fish helps to stay away from various diseases. Even the vegetarians try to consume this omega-3 fatty acid in the form of tablets. I prepared this recipe using black pomfret (vavvaal in Tamil). But this recipe can be applied to cook any variety of fish.

Ingredients :

Black pomfret fish - 1 cup
Shallots -1/4 cup
Tomato -1
Green chillies -2
Garlic -3 pods
Curry leaves -few
Fenugreek -1/4 tsp
Tamarind - lemon size 
Turmeric powder - 1/4 tsp
Red chilli powder -3 tsp
Dhania powder -4 tsp
Coconut milk -2 cups
Gingelly oil -2 tbsp
Salt as required

Pomfret fish curry

Method :

  1. Wash the fish at the most you are satisfied its clean.
  2. Cut the shallots into fine thin slices. Soak the tamarind and extract the pulp.
  3. Grind the coconut to fine paste with little water and extract the milk. This is 1st milk and it will be thick.
  4. Grind the coconut adding a glass of water and again extract the second milk for about 1and half cups.
  5. Heat oil in a pan,fry fenugreek,shallots,chillies,crushed garlic and saute for while. 
  6. Now add in the chopped tomatoes and cook for about 2 minutes. 
  7. To this add the powders (turmeric,red chilli,dhania) and then add the tamarind juice.
  8. Add about 2 cups of water,little salt and let it boil for 10 minutes.
  9. After 10 minutes add second coconut milk and boil until the raw smell goes off.
  10. It would take about 20 minutes in medium flame. Now add the cleaned fish pieces,first coconut milk extract and cook for 5 to 10 minutes.
  11. Finally garnish with curry leaves.

Fish curry

Note :
  • You can use rock salt and turmeric powder to clean the fishes.
  • Water to be added according to the sour taste of tamarind. Also cooking time for the raw smell to go off also depends on tamarind variety you use. So check accordingly.
  • Usually it is said to put off the flame once you add the fish, but I don't prefer that. 
  • I would feel comfortable when cooked for at least 10 minutes.
  • Do not stir the gravy once fishes are added. You can just give a shake with the laddle.
  • As we are adding coconut milk, you can refrigerate and reheat later to use it for the next day.

Monday, March 3, 2014

Egg pepper fry | pepper fried eggs

As per article in Times of India,When you say eggs, they are super healthy food and can be prepared in many interesting ways. They are storehouse of vital nutrients and takes an integral part on healthy diet. Eggs are well known to be rich source of protein.Another important nutrient found abundant in egg white is Riboflavin (this is vitamin B2, a water sdoluble vitamin,which is required for normal cell function, growth and energy production ). Here is there recipe of boiled eggs fried with touch of pepper and jeera.


Eggs -4
Jeera -1/2 tsp
Turmeric powder -1/4 tsp
Pepper powder -1 tsp
Salt -1/4 tsp
Curry leaves -few
Oil -1 tbsp
Coriander leaves to garnish


  1. Boil the eggs and cut in square shape.
  2. Heat oil in a pan, add curry leaves and let it splutter.
  3. Add turmeric powder and then cut egg pieces, pepper powder and salt and cook in low flame.
  4. Saute well untill the heat spreads over the eggs.
  5. Garnish finally with chopped coriander leaves.

    • Cut in cube shapes to get an even spread of masala.
    • Do not stir continuously and take care that the white part has to get roasted in the pepper and turmeric powder

    Chicken gravy | Simple chicken gravy

    When I was thinking to share something of Non- vegetarian recipe, how can I miss to give you all my special. This very simple recipe which does not require grinding/blending process,packet masalas.This gives a good combination for Chapathi/phulka/Rice.This is my own recipe and preparing for past 11 years which is my fathers favorite dish.


    Chicken -1 kg
    Cinnamon -2 inch size
    Cloves -3
    Bay leaf -1
    Shahi jeera/jeera -1 tsp
    Onion -2
    Tomato -2
    Ginger - 2 inch
    Garlic -10 pods
    Green chilies,redchillies -2 each
    Curry leaves -1 stick
    Red chilli powder -2 tsp
    Turmeric powder -1 tsp
    Dhania powder -4 tsp
    Pepper powder -1 tsp
    Shallots -10
    Coriander leaves - 1/2 cup
    Oil -2 tbsp
    Salt as required


    • Cut the onion,tomato lengthwise.slit the g.chilli, crush the ginger and 7 pods of garlic.
    • Heat oil in kadai/pan,add cloves cinnamon,bay leaf,shahi jeera,onion and saute for a while.
    • Put in the chilies,curry leaves and fry till onion turns light brown. add ginger, garlic and saute for a while.
    • Now add the tomato and cook till mushy. 
    • Add in the chicken,swirl well and add the spice powders and mix well till the masalas get coated.
    • Cover with a lid and cook for 5 minutes in low flame.then pour 1 or 2 glass of water.
    • When the chicken is half cooked add in the salt and close the lid again and keep mixing in between at this stage as the chicken is about to get cooked.
    • Cut the shallots and garlic into thin slices and finely chopped coriander when the chicken is cooked completely.
    • Transfer to a serving dish.

    Chicken Gravy

    Note :
    •  Please do not forget to add sliced shallots at the end as this adds a great aroma and taste to the chicken gravy.
    • Adding shahijeera to this dish gives a good flavor.If you do not have shahi jeera then add normal jeera.
    • As it does not require any blending process, this recipe can be prepared when we go for trekking or tour.
    • By adding or reducing the water level this recipe can be adjusted to varuval or gravy. So this is 2 in 1 process recipe.

    Coriander chicken fry recipe

    After celebrating Pongal in my Village I was thinking to give you all a spicy recipe of non veg.Coriander chicken fry is a dry starter dish. This recipe does not require much of ingredients and not consume much time also the chicken is pressure cooked and fried with pepper and coriander. The aroma of coriander blends well with the chicken and the pepper touch gives a spicy taste for a cool weather.


    Chicken – ½ kg
    Onion – 3
    Green chilli – 2
    Curry leaves – 1 stick
    Garlic -4 pods
    Coriander leaves -1 ½ cup
    Pepper powder -3-4 tsp
    Red chilli powder – ½ tsp
    Turmeric powder -1/2 tsp
    Mustard -1/2 tsp
    Lemon – 1/2
    Oil -2 tbsp
    Salt as required


    1.       Pressure cook chicken with salt and turmeric powder with adequate amount of water(1 cup)
    2.       Heat oil in a pan and fry mustard. Let it splutter.
    3.       Now add finely sliced onion, slit green chillies, curry leaves and fry well. Add the crushed garlic pieces and sauté for a while.
    4.       Add the cooked chicken and put red chilli powder, pepper powder and stir well for 10 minutes. Add salt (check before adding salt as the chicken is cooked already with little salt) and finely chopped coriander leaves.
    5.       Cook well till the aroma of coriander leaves blends with chicken.Now squeeze out the lemon juice to it and stir well.
    6.       Finally garnish with chopped coriander leaves.

    Coriander Pepper fried Chicken


    • If required add water in between for the chicken to become tender.
    • Cook in low flame and take care such that the chicken should not get burnt. You can use crushed pepper too

    Fish fry (method 1) | Easy fish fry recipes

     When compared to all types non-veg foods, fish seems to have the most nutritious and health benefits. Consuming fish at least twice a week is found to reduce the risk of certain diseases from childhood asthma to prostate cancer. Fishes are the richest source of omega -3 fatty acid,the most predominant compound required for brain development. They are also found to reduce the risk of heart diseases.


    Fish - 10 pieces
    Corn flour -3 tsp
    Rice flour -2 tsp
    Kashmiri chilli powder -4 tsp
    Ginger garlic paste 1 tsp
    Lemon juice -1 tsp
    Curd -2 tbsp
    Salt -1 and half tsp
    Soy sauce -1/2 tsp
    Oil to fry

    Variety of fish used:

    Here I used Butter fish (paarai meen). In this method I also fry Black pomfret (vavaal), Seer fish (vanjaram) not tried in any other varieties. But you can choose the fish variety of your taste and method is same,but take care that fish to be cut in thin cylindrical slices...which would make frying easy and even.


    1. Clean the fish : First wash the fish about 5 to 6 times in water. Add the turmeric powder, salt and mix or rub well and leave aside for about 10 minutes and then just wash only for about 2 times.
    2. Add all the above given ingredients (except oil) to a blender and give 3 to 4 pulse. Its just to mix all the ingredients.
    3. Marinate the fish with this paste on both sides and leave it aside for about 2 hours.
    4. Heat a flat pan/flat skillet and add required oil to fry. The oil should cover till half of the fish.
    5. Leave for about 2 minutes in medium flame till one side gets cooked, then turn the other side to fry.

    Fish fry

    Note/tips :
    • Grinding in blender is just to get masalas get mixed evenly,instead using spoon or hand.
    • Instead of ginger- garlic paste you can also use whole ginger and garlic pods,if you are grinding the masalas.
    • To avoid masalas coming out while frying....... Take care not to apply more masalas over the fish,just apply a coating.
    • while frying wait for at least a minute to turn the fish for frying. Because continuous turning will make the masalas dropping out.
    • When making the marinated fish to dry, take care to turn other side after an hour. You can do the same process keeping in freezer instead of room outside.
    • Do not use food color at any cost to give the eye catching colors as they are not safe to get digested and absorbed.
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