Egg Kurma and lovely chickens

Past two weeks we had our county fair and there were variety of rabbits, goats, pigs, hen and ducks. They were very different from what I’ve seen in India. My brother is very much interested in all different species of farm animals. He had few pygmy goats, budgies, cockatiel and lovely Indian Fantail pigeons back in India.




Hope you enjoyed these few snaps and here comes an easy recipe of egg kurma. Quick and easy to prepare.


Roasted chickpeas (pottu kadalai) – 2 tsp (use minimal)
grated coconut – 3/4 cup
green chilies – 2-3
coriander powder – 1 tbsp
Egg – 2-3
Onion – 1 medium size
Tomato – 1
Curry leaves
Fennel seeds
Cardamom – 1
Coconut milk – 3 tbsp (optional)



1. Grind roasted chickpeas, grated coconut, green chilies and coriander powder.

2. Heat 3 tsp of oil in a pan. Add curry leaves,fennel seeds and cardamom. Saute finely chopped onion till they get translucent.

3.Next add tomato and saute till they get mushy. After this add the ground paste. Add required amount of water and salt.

4. Cook the paste for a while and add the eggs one by one. Cover and cook in simmer. After a while stir a little without breaking the eggs. Let the eggs cook completely.

5. Once the eggs are completely cooked, add coconut milk and switch off the heat. Add cilantro on top.

Easy egg kurma ready. This goes well with idly, dosa, aappam and paratha.


Chicken Biryani

Back to blogging after loooong break. Biryani being my DH’s favorite dish, i tend to collect recipes from everyone i know. This recipe has worked out very well and turned out tasty each time…fool proof. This one was offered by my anni(sister-in-law), who is a great cook indeed.Let me jump to the recipe directly.


Spice list:
Clove – 2+1
Cinnamon – 1 inch stick + small piece
cardamom – 2+1
Bay leaves – 2
Star anise – 2
Mace – small piece
Kalpasi – little (dagad phool)
Marathi mokku – 2
Cumin seeds – 1/2 tsp

Ghee – 3 tbs (clarified butter)
Green chilies – 4
Onion – 2 big
Tomato – 2 small
garlic – 10 cloves
ginger – 1 inch
Coriander powder – 1 tbs
red chilies – 3
Mint leaves – 5-6 twigs
chicken – 1 lb
Basmati rice – 2 cups


Grind to paste : ginger, garlic, 1-clove, small piece of cinnamon, 1-cardamom, coriander powder and red chilies

1) Heat half portion oil and half portion ghee in a pressure pan. Add cloves, cinnamon, cardamom, bay leaves , remaining spices in the spice list and slit green chilies.
2) Next add onion and saute it. When the onion is golden brown add the ground paste. Next in line is the chopped tomato. Saute till oil oozes out.
3) Add pudina leaves and chicken pieces
4) Soak rice for few minutes and drain the water. Add few drops of lemon juice and mix the rice well.
5) Add rice and 3.5 cups of water (approx).Pressure cook for 2-3 whistles.

I prefer conventional oven to get perfect biryani each time.
If you have conventional oven, skip step 5 and come here.

5) Add rice and 4 cups of water and transfer the contents to a large conventional oven safe bowl coated with ghee.
6) Preheat the oven to 375 deg F.
7) Cover the bowl with aluminium foil, seal as much as possible and place it in the preheated oven.
8) Cook for 20-25 mins.

I hope the biryani taste wonderful as it did for me.Please let me know if you ever try this recipe.
Photo that i shoot lately at my grand dad’s place.

Fish Tacos & Finger Puppet

My inspiration for this recipe came from the tacos that i tried at a local restaurant called “Sabor De lavida”, a small authentic mexican restaurant.You can call this recipe “a 30 minute meal”. So easy to prepare and yet a delicious & healthy dish 🙂


Tilapia or any other fish fillet – 3-4 fillets (serves 3 people)
Ginger paste – 1/2 tsp (try substituting this with Dijon mustard, just a thought :))
chili powder – 1/2 tsp
lime juice – 1 tbs
Salt – to taste
Corn Tortillas – 1 pack (store bought, i still haven’t learned to prepare ’em at home)
Black beans – 1 can
Avocado – 1 (thinly sliced)
Pico de gallo – Chopped onion, chopped tomato, cilantro,green chilies, lime juice and salt to taste. (Mix all the above and keep this aside)


1) Marinade the fish fillets in ginger paste, chilli powder,lime juice and salt.

2) Arrange the fish on a baking sheet, brush with oil on top and bake at 400 F for 10-15 mins in the oven.

3) Cook the corn tortillas in medium-high heated skillet for 10-15 seconds.

4) Once the fish is ready, arrange corn tortilla with some black beans, avocado slices, fish and chunky pico de gallo.

You can try your own variation of this recipe.Do lemme know if you did. 🙂

Here is the latest production from my creative crochet factory.I got the pattern from Lion brand website.Easy to make and isn’t he lovely and cute?

Two good things….

In this post, i want to convey about two good things , one is obviously our recipe which is a healthy dinner that we had started recently in our regular diet and the other one is about the good deed that DH and myself did this week.

Three days back when , DH was about to leave after lunch we found a robin nestling under the front yard tree.We were not able to locate the nest initially and didn’t know what to do with that poor thing.Though I took it inside , I totally had no clue on what to feed and how to care for it.In the evening we luckily found the cozy nest and DH put it back along with it’s sibling.I felt so happy after leaving it back to the nest.

But that day i happened to know few interesting facts about such orphaned birds which i thought is worth sharing.

i) If you find a nestling/fledgling put it back to the nest as you will not be able to take care of it.Nestling needs to be fed every 15-20 mins during the day.You can’t teach them to fly too.( Yeah, true 🙂 ). Also you don’t know what to feed them.(Though you might be able to find out what bird it is).

ii)Do not feed a nestling with water.They get their water from the food they eat.If you try to feed the water forcefully water might get into their lungs.Even for a fledgling keep the water near their mouth if they are thirsty they will drink it.

iii) Identify whether the young one you had found is a nestling or fledgling.Nestling will be ‘pinky’ and will not have much feathers.When you put your finger near the beak it doesn’t know to cling to it. But where  as a fledgling has feathers but doesn’t know to fly.

iv) Try to locate the nest and put it back.It is not true that the mother will abandon the young one after touched by human.Once you have put the young one in the nest , leave the place immediately.Don’t try to check on it often as the mother bird will try to take care of the young ones and will not approach the nest when you are around.

v) If you are not able to locate the nest, put the young one in a berry basket with a tissue and hang it on the tree.The parents will take care of the little one.If you are worried about the cats and dogs around the house, hand it over to the near by wild bird care center.

The recipe’s name is ” Tuna guacamole bruschetta”


Sour dough bread or baguette or any french bread – cut into thin slices

For Guacamole:

avocado – 1  ripe
onion – finely chopped, one handful
tomato – finely chopped , one handful
green chilies – 1 or 2 , finely chopped
cilantro – finely chopped , little
lime juice – 1 tbs

For tuna:
Albacore tuna/ Sardines – 2 cans
Freshly ground pepper – 1 tsp
lime juice


1) Place all the thinly sliced bread on the baking sheet.Brush olive oil on both the sides.Broil in oven till both it turns crispy golden brown, turn to the other side and repeat the same process.

2) Mix all the ingredients under guacamole and keep this aside.(You may add or remove any ingredients in this list to adjust your taste buds)

3) Mix tuna,ground pepper, salt and lime juice and keep this aside.(Leave the tuna chunky)

4) Once the bread slices are ready, take them out and let them cool for few seconds. Top the bread slices with guacamole and then with tuna chunks.Do this step only before eating as the guacamole would turn the bread soggy.

Major ingredients in this dish are avocado and fish, which are of course healthy and little amount of olive oil is innocuous.Hope you all like this recipe and do let me know once you try this.

Pho Ga – Vietnamese style chicken noodle soup

Few weeks back we had been to this place called “Vietnam Kitchen” at Louisville, KY. They served some amazing Pho and had extensive authentic menu.Since the day i tasted their Pho, i wanted try some soup of their style, found recipe over i/net and finally made my own version that comes below. But i bet the Pho from Vietnam Kitchen was the best. 🙂


Chicken – 1/2 to 1 lb (pieces with bones preferred)
Cumin powder – 1 tsp
Ginger – 1 inch (crushed/grated)
Bay leaf – 1
Ground pepper – 1 tsp
Mint/Cilantr/Basil – depending on your taste
Rice noodle – 1/2 lb ( I bought this from local chinese store)


You may use conventional oven or range top to prepare the stock.

1) In 1.5 litres of water add the chicken pieces and crushed ginger.Allow this to boil in medium low flame for 2 -3 hrs.(350 F for oven).Never let the water boil, all you need is a clear broth.

2) During the final half an hour add bay leaf, cumin powder and pepper powder.

3) Filter the stew. Discard the ginger and the bay leaf. Shred the chicken into small pieces.

4) Make noodles as per instructions on the package.Prepare noodles just before you want to serve the soup.

5) In the soup bowl add very little cilantro/mint/basil, little shredded chicken,scoop of rice noodles and few scoops of chicken stew. Add green chili sauce if you like your soup to be spicy.

Enjoy Pho Ga during a rainy evening and yes, you are in heaven. 🙂

Here are the visitors of our backyard during last few weeks.

Chicken Sampoorna & Yellow beauty!!

This is not just some recipe that i looted from some hotel’s recipe stack.This great…yummy…recipe was offered by my dear friend Sampoorna and hence the name…LOL. When i visited her the last summer, she prepared so many delicious recipes that my DH still speaks about them.Here comes her recipe, try this out and lemme know the outcome.

Saute and grind the following to fine paste:
Raw rice – 1/2 tsp (பச்சரிசி/ you may use basmati rice too)
Cinnamon – 1 small stick
Cloves – 2
fennel seeds – 1 tsp
poppy seeds – 1 tsp
coriander seeds – 1 tbs
red chilies – 2
Whole pepper corns – 4-6
Onion – 1 medium or Shallots(preferred) – 10 – 15
curry leaves – 1 twig


chicken – 2 lbs / 500 gm
Onion – 1 medium
green chilies – 2
ginger & garlic paste – 2 tbs (freshly made will be good :))
curry leaves – 1 twig
mustard seeds – 1/2 tsp
tomato – 2
salt & oil

1) Heat oil in a pan. Add mustard seeds, curry leaves, chopped onion and slit green chilies.

2) Next add ginger- garlic paste. Saute till the raw smell is gone.

3) Next in queue is the chicken. Add chicken pieces and saute for 2 mins. Next add the finely chopped tomatoes.

4) Now add the ground paste and allow it to boil.

5) Add salt, when you find the water reducing set the flame to low and allow the chicken to be cooked in low heat till done.

There is this tulip festial going on Holland, MI. Check this site below for more details if in case you wanna visit.

We have plans to go to this festival.Also here is a yellow beauty from our backyard.Isn’t she lovely?!?!

Easy Goat Meat Curry – Mutton Kuzhambu

Two weeks back we visited this store in Cincinnati called “Jungle Jims International Market”. This place was awesome and had almost products from all countries .Varieties of cheese, meat, wine, cigars and what not.I usually get this craving to try new fruits, so bought this fruit called Kiwano.It looked weird and tasted weird too.I was made to search google to find a better method to eat this fruit 😉


Not only Kiwano but also we found goat meat that had come all the way from Australia.Though lamb meat is common in our area, goat meat is seen rare.So here I’m with this wonderful mutton curry recipe.Enjoy!!

This recipe was given by one of my old project mate.This seems to have originated from Orissa.


Goat meat – 1 lb or 1/2 kg
Onion – Big 4-5 (need lots of onion, finely chopped)
Curry leaves – 1 stick
Cumin seeds – 1 tbs
Cardamom – 2
Clove – 3
Cinnamon – 1 inch
Whole Peppercorn – 1 tsp
Green chilies – 2-4
Ginger & garlic paste – 2 tbs

Mix the following powders with water and make it into paste.
Turmeric powder – 1/4 tsp
Garam Masala – 1/2 tsp
Red Chili powder – 1 tbs
Corriander powder – 2 tbs

Note: tsp – teaspoon ; tbs – tablespoon

Goat Meat Curry


1) Take a pressure pan.Heat 3 tbs of oil.Add cumin seeds, curry leaves, cardamom, cloves, cinnamon, peppercorns and chopped green chilies.

2) Next add all the onion and saute till it gets translucent.

3) Add ginger & garlic paste.Saute till the raw smell is gone.

4) Now add goat meat,salt and required amount of water.

5) Add the masala powder paste and mix well.

6) Pressure cook the goat meat for 6-8 whistles.

This dish goes well with dosa, chapati and paratha.This has slight sweet taste and doesn’t go well with rice.