Category Archives: Non Vegetarian

Prawns Biriyani

In a cooker add 2 tbsp of ghee & 2 tbsps of oil. Then add whole spices (Cinnamon, cloves, bay leaf & star anise) Add 3 big sliced onions. Grind 3 red chillies, 3 green chillies, 5 – 6 garlic cloves & 1 big piece ginger. When onions are slightly brown add ground masala & 3 chopped tomatoes. Cook for 2 – 3 minutes. Add 1/2 kg define prawns. Mix well & cook for some more times in low flame. Add 2 tsp then red chilli powder, 2 tsp coriander powder & 1 tsp turmeric powder & salt. Then add 2 tbsp of each coriander & mint leaves. Add 3 glasses of dialuted coconut milk. When boil, add 2.5 glasses of basumathi rice. Cook for 2 whistles. Prawn biriyani is ready. Enjoy with cucumber, onion raitha


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Posted by on April 25, 2017 in Non Vegetarian


Prawns fried rice


Prawns                                     – 250 g, medium sized
Cooked cold rice (LEFTOVER) – 3 cups (check below for more)
Onion                                       – 1, big, finely chopped
Carrot                                      – 2, finely chopped
Beans                                       – 1 cup, chopped
Ginger garlic paste                 – 1 tsp
Pepper powder                        – 1 tsp
Soy sauce                                 – 1 tbsp
Salt, Coriander leaves, Ghee / butter


Marinate the cleaned prawns with half tsp chili powder, half tsp coriander powder and half tsp turmeric powder along with some salt. Fry the prawns and set aside.

  • Heat 4 tbsp ghee / butter in a pan and add the chopped onion.
  • After a while add ginger garlic paste and then add chopped beans . Cook with lid closed.
  • Cook till the beans is half done and then add chopped carrot ( add vegetables according to your taste).
  • Add required salt also.
  • Saute well and when done  add soy sauce ( you can add more or less according to your taste).
  • And add chopped coriander and pepper powder.
  • Now add the fried prawns to it and mix well.
  • Finally add  the cooked rice and spread it evenly all over the pan. Cook on medium high flame for 1 minute.
  • Combine again, spread out and again leave on medium high flame for another one minute. Toss well on high flame for seconds and off the flame.
  • Serve this yummy fried rice with curd, pickles, condiment etc..

PREPARATION OF RICE FOR FRIED RICE (if you do not have cold cooked rice)

  • Clean and wash the rice (2 CUPS) and drain it. Keep it aside.
  • Then take a vessel and pour some ghee in it.
  • When hot add cardamom, cloves, cinnamon stick, fennel seed  to the same vessel. Saute for a while .
  • Then  put the  rice to it and mix well.Make the flame to medium low and close the lid.
  • Fry the rice well .
  • By the time boil 33/4 cups of water( take water, approximately double of the rice) in a separate pot.
  • When the water boils, pour it over the rice. Mix well.
  • Add the lemon juice and  salt too.
  • Stir well .
  • Close the lid and cook in a low flame until all the water gets dried up.
  • When done keep the lid open and let it cool. Do not mix or stir the rice when hot.
  • Once cooled, take a bowl, drop some rice to it, add some masala , again drop some rice, then masala and continue until fully completed.



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Posted by on May 5, 2016 in Non Vegetarian, Rice


Sukkale Sungta (dry prawns) Phanna Upkari

Ingredients: 250 grams peeled and cleaned dry prawns, finely chopped onions 2, tamarind pulp 2 tbsps, red chilli powder (I used Everest thikhalal) 3 tbsps, bimbul 3 – 4 chopped, 2 tbsps coconut gratings, 3 tbsps coconut oil and salt to taste.

Method: Put dry prawns in hot water for half an hour. Then cook prawns and bimbul in very little water till soft. In a pan add coconut oil, add chopped onion. When onions are little brown add chilli powder. Saute for a while. Add tamarind pulp and little water and boil for 2 – 3 minutes. Then add prawns, coconut gratings and salt. Cook till little dry.



Mussels Upkari

Recipe: Take about 3 tbsps of coconut oil in a pan. Add 1tsp mustard seeds. When it splutters, add 1/2 tsp of hing & 2 tbsps of red chilli powder. Fry for about 2 -3 minutes on a low flame.Then add  2 tsps of tamarind paste and cook for some more time. Lastly add 1/4 kg of cleaned mussels. Cook for 5 more minutes.

mussle curry

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Posted by on November 5, 2015 in Non Vegetarian


Egg Masala

Ingredients: Eggs 4 (boiled), 1 big onion chopped, 2 big tomatoes chopped, 3 tbsps oil , few coriander leaves for garnishing and salt to taste.
For masala: 1/4 cup coconut gratings, red chillies (6 long Byadagi and 6 short), coriander seeds 2 tsp, g
arlic cloves 4, onion 1, ginger 1 small piece, cinnamon 1 small piece, cloves (lavang) 2,  All the above items should be roasted in little oil for 2 – 3 minutes. When cool grind to a fine paste.

Method: Heat oil, add onions and fry till little brown. Then add masala and stir fry for 2 – 3 minutes or the raw smell goes out. Then add tomatoes and fry till tomatoes become mashy. Add 2 cups of water and bring to boil. Add boiled eggs and mix carefully. Garnish with chopped coriander leaves.

egg masala

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Posted by on November 16, 2014 in Non Vegetarian


Neeli (Mussels) Panna Upkari

Cleaning mussels is necessary before cooking them because they usually contains small amount of sand, grit and may be even bits of seaweed. Soak mussels in a large bowl or bucket of cold water for about 20 minutes Then wash thoroughly and cooked in water for 20 – 25 minutes or till the shells open. Separate the flesh and keep aside.

Ingredients: Half kg Neeli (Mussels), 4 to 5 big onions chopped, 2 tbsps tamarind pulp, 2 tsp coriander seeds, half tsp methi seeds (both seeds are roasted in little oil) 3 tbsps kashmiri red chilli powder & salt to taste.

Method: In a pan add 3 tbsps of oil. Then add chopped onions. Saute till the onions are light brown. In a mixy, add tamrind pulp, roasted mustard and methi seeds, red chilly powder & salt. Grind to a smooth paste. Then add to the onions, saute till the oil comes out. Add 2 cups of water & bring in to boil. Add mussels. Cook till done. Remove from fire. Serve with boiled rice.

neeli phanna

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Posted by on September 12, 2014 in Non Vegetarian


Chettinad Meen Kozambu

Clean and wash 5 – 6 medium slices of seer (anjal, visonu) fish. Roast 3 tbsps of coriander seeds lightly and grind along with 10 – 12 red chillies, 1 tsp fennel seeds and 1 tbsp poppy seeds to a smooth paste. Heat 3 tbsps of refined oil in a pan and add 1/2 tsp of fenugreek seed, 1/2 tsp mustard seeds, 1/2 tsp urad dal and 1/2 tsp fennel seeds. Once the mustard splutters add 1 cup of onions and 2 chopped tomatoes and 15 – 20 curry leaves. Fry for 2 minutes. Add the ground masala and fry till raw smell disappears. Add tamarind juice, 1/2 tsp turmeric powder and salt to taste. Add additional water as required to get a medium consistency. Add fish pieces and boil till the fish has cooked.



chettinad fish


Recipe by Anuradha Prabhu

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Posted by on August 23, 2014 in Non Vegetarian