Saturday, September 13, 2014


Recipe for Teriyaki Salmon

How to make homemade Teriyaki Salmon ?
Cooking Time : 20min
Level : Easy
Serves : 2

Ingredients :

Salmon steak : 2, 12 oz, wash and pat dry

For the sauce 
Garlic : 4 cloves, grated
Ginger : 1/2 inch piece, grated
Natural Vinegar / Rice Vinegar : 2 tbsp 
Soya sauce : 2 tbsp
Honey / Brown Sugar : 2 tbsp
Paprika / red chilly powder : 1/4 tsp
Salt : 1/4 tsp
Pepper : 1/2 tsp
Sesame oil / Vegetable oil : 2 tbsp

Method :

1. Combine all ingredients listed under "for the sauce", in a pan and allow to boil in low-medium flame for 4 minutes. This is our homemade teriyaki sauce. Keep aside.

2. Add salt, and our homemade Teriyaki sauce to an oven proof dish and add the pat dried salmon. Cover tightly and Keep refrigerated for 30minutes( you can marinate teriyaki salmon in a zip-lock bag/ any airtight container ). 

3. Preheat the oven to 400 degrees F(200 degrees). Bake uncovered for 20 minutes, or until easily flaked with a fork..

4. Sweet and tangy Teriyaki Salmon is ready to serve. It goes well with brown rice, Mexican black beans

Notes :

  • Never marinate fish more than 30 minutes as it is totally different from meat. 
  • You can also grill the teriyaki salmon.
  • If you dont have fresh Salmon, do not make this dish. Defrosting and again marinating in freezer will spoil the fish.
  • This dish is slightly sweet, those who doesn't like the combo of fish+ honey can also skip the recipe :)
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Friday, September 5, 2014


Kovakka / Tindora / Ivy Gourd Peera - Vegetarian Fish curry :)
 How to make a vegetarian version of Meen Peera Pattichathu?
Cooking time : 10min
Serves : 4 

Ingredients :

Kovakka / Tindora / Ivy Gourd : 300g, Cut lengthwise into half
Gambooge (kudambuli) : 2pieces*
Shallots : 6, chopped
Curry Leaves : 2Springs
Ginger : 1 inch piece
Garlic : 3, chopped
Green Chilly : 2
Shredded Coconut : 1/2Cup
Turmeric Powder : 1/2tsp
Chilly Powder : 1/2tsp
Coconut Oil : 2tbsp

Directions :

1. Soak gambooge for 30 minutes in lukewarm water. Then clean well under running water and drain. keep aside.

2. Crush together green chilly, shallots, garlic, ginger, turmeric powder, chilly powder, and curry leaves. Now add Coconut and crush well(Do not add water). 

3. Add 1tbsp coconut oil to the clay pot or any heavy bottom vessel to prevent the curry from sticking to the  bottom. Before the pot becomes too hot, add Kovakka / Tindora, crushed coconut mixture, salt, 1/4Cup water and gambooge.

4. cover and cook in low-medium flame for 7-10 minutes or till the kovakka / Tindora is done. Stir occasionally. Serve hot with Rose matta rice. 

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*Update : 
Since my friend and a great follower of "Lemon n Spice" - Anandi told me that she substituted gambooge with tamarind extract and it came out well, i tried it last time and it came out really well... 

Saturday, August 30, 2014

CHICKEN ULARTHIYATHU - Spicy chicken dry fry with coconut slices

Chicken cooked with Authentic  Kerala spices and coconut slices.

Chicken ularthiyathu / Spicy chicken dry fry with coconut slices
How to make restaurant style Chicken ularthiyathu / chicken Olarthiyathu at home
Cooking time : 25min
Serves : 3 
Ingredients :

Chicken : 1/2kg

Turmeric Powder : 1/4tsp
Chilli Powder : 1/2tsp
Coriander Powder : 1/2tsp

Garam Masala : 1/4tsp
Vinegar / Lemon juice : 1tsp


Mix everything and marinate for 30min.

Chicken ularthiyathu / Spicy chicken dry fry with coconut slices
To saute :

Onion : 1 finely chopped
ginger : 1/2 inch piece
garlic : 4cloves
green chilly : 2 

Pepper corns : 1/2tsp
Fennel seeds (Perunjeerakam) : 1/4tsp 

Turmeric powder : a pinch
Chilly powder : 1/2tsp
Coriander powder : 1/2tsp
Garam Masala : 1/4tsp
Currry leaves : 2springs
coconut slices : 12 to 15
coconut oil : 1tbsp 


Method :

1. Using a mixer, crush together pepper corns, fennel seeds, ginger, garlic, curry leaves and green chillies(should not make fine paste).

2. Heat oil in a kadai and add coconut slices. When it turns to light brown in color , add onion and saute till translucent. Now add the crushed ginger mixture and saute till you get a nice aroma. 

3. Now add the turmeric powder, chilly powder, coriander powder and when it is roasted add marinated chicken pieces. Cover and and cook till the chicken pieces are tender. Adjust the salt and add garam masala. 

4. Serve hot with rice / Chappathi. 

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Thai red Curry

How to make Thai Red curry with Tofu / Chicken / Shrimp at home
Cooking Time : 25min
Serves : 3 
Ingredients :

Tofu / Chicken / Prawns : 200g
Onion : 1/2
Zucchini : 1/2
Carrot : 1
Mushrooms : 5, halved
Blanched  / Steamed Broccoli : 4florets (Do not add broccoli before steaming  / blanching it as broccoli can dominate its flavor)
Thai Red Curry Paste : 1tbsp
Coconut Milk : 1/2 Can
Boiling Water : 1Cup
Ginger : 1/2 inch, Julienne 
Garlic : 2, Julienne
Basil leaves : 5, finely chopped
Coriander Leaves : handful, finely chopped
Fish Sauce : 1tsp (optional, i didn use)
Kaffir Lime Leaves : 2, or Lemon zest of 2 lemons
Lemon grass : 2stalks (if you are not using Lemon grass, add Lemon juice from half of a lemon after making the curry and boil for a minute)
Brown sugar : 1/2tbsp
Olive oil

Thai Red Curry

Directions :

1. Heat oil in kadai and saute Thai Red curry paste for 2minutes. Now add kaffir lime leaves, onion, garlic, ginger and lemon grass. 

2. If you are using chicken  / shrimp, add at this stage and cook till its 70% cooked. Now stir in coconut milk and boiling water.

Brown Rice and Thai Red Curry with Shrimp & vegetables
 3.  When chicken is completely cooked,  add the vegetables (If you are using Tofu, add now) and cook for few minutes(3-5minutes, they should be tender-crisp). 

4. Stir in coriander leaves, salt, sugar and basil leaves. Add sauce and adjust the salt if needed. Serve Thai red curry hot with Thai Jasmin rice / Thai sticky rice / cooked basmati rice / Brown rice.

Thai Red Curry
 Notes :
Yo can add 3tbsp of pineapple chunks to give natural sweetness to this dish.

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