Friday, March 18, 2011


There are so many varieties on fried potato. This is a very different potato fry in Chinese style!  Capsicum, spring onions amd chilli sauce enhance the taste. Very suitable for fried rice and mild pulao varieties!! Hope everybody would enjoy this new dish!!

சில்லி உருளைக்கிழங்கு கறி

Medium sized potato-4

For the marination:

Chilli powder- 1 tsp[heaped]
Turmeric powder= half sp
Pepper powder- 1 tsp
Ginger garlic paste- 1 tsp
Corn flour- 3 tbsp
Monosodium glutomate- ½ tsp
Salt to taste

For the curry:

Finely chopped spring onions- 3 cups
Slit green chillies-5
Capsicum julliens- 1 cup
Soya sauce- 1 tsp
Chilli sauce-1 tsp
Ginger garlic paste- 2 tsp
Enough oil to fry and cook
Cut the potatoes as we would cut for the friench fries.
Marinate them with all the ingredients for marination for half an hour.
Fry in hot oil until they are cooked.
Do not fry to golden brown.
Heat a pan and pour a little oil.
Add the spring onions with the green chillies and fry them a little.
Add the gg paste and fry for a few seconds.
Then add the capsicum, fried potato and all the sauces with a little salt.
Fry them on slow fire until they are well combined and cooked for a few minutes.
The delicious chilli potato is ready now!!  

Friday, March 04, 2011


We always cook milaku pongal in our home. For a change, I am posting here the recipe of ‘Keerai pongal’ which is the most favourite dish in our home.  This will be very delicious with just a pickle as the pongal itself has all the nutrients and the vegetables in it. For the keerai, palak, mulaikkeerai, araikeerai and pasalaikeerai are suitable.

கீரைப் பொங்கல்


Raw rice-1 cup
Tuar dal- half cup
Coarsely ground peppercorn- 1 tsp
Coarsely ground cumin seeds-1 tsp
Asafetida powder- 1 tsp
Cashew nuts-15
Green chillies cut in to small pieces-2
Shredded ginger- half sp
Turmeric powder- half sp
Ghee- ¼ cup
Chopped coriander-3 tbsp
Chopped tomato- 1 cup
Thinly sliced small brinjal- 1[optional]
Finely chopped sambar onions-10
Finely chopped keerai-1 cup
Salt to taste


Pressure cook the rice and the dal with 5 cups of water to 6 whistles.
Heat a pan and pour the ghee.
Add the cumin, asafetida and pepper powder with the cashew nuts.
Fry these for a few seconds on slow fire.
Then add the onion, tomato, ginger, coriander, green chillies and the brinjals with the turmeric powder.
Add a little salt.
Cook them until the tomato is mashed well and the oil floats on the surface.
Then add the finely chopped keerai and cook it for some minutes 
Add the cooked rice and dal with enough salt.
Pour more ghee.
Cook on slow fire mixing frequently for a few minutes.
The delicious keerai pongal is ready now!!