Exquisite Corner

'Exquisite' means of such beauty or delicacy as to arouse intense delight .A food that's creative, thoughtfully prepared, beautifully presented and easy to eat makes it absolutely delicious.On this corner,I have tried to recollect the spicy memories and food that I have enjoyed, a delicacy that still persist on the corner of my heart.Hope you too will enjoy it. Bon Appetit !


Friday, July 29, 2011

Egg Fry


  1. Egg - 2 (hard boiled)
  2. Chilly powder - 1/4 tspn
  3. Turmeric powder - 2pinch
  4. Chicken masala - 1/4 tspn
  5. Salt - to taste
  6. Coconut oil - 1 tspn
  7. Water  - 1 tbspn

How to make

Hard boil the egg  in water for 10 -20 min and remove the shell. Mix  2- 5 ingredients in a bowl with 1 tbspn of water. Heat oil in  a wok. Add the masala mixture. Boil it till the raw taste of the powders leave. Now make slits in the egg using a knife. Add cooked egg and mix well. Keep stirring till the masala mixture becomes dry and the egg is completely covered with the masala. Serve hot with rice/roti

Thursday, July 14, 2011

Rava Ladoo

  1. Rava  - 1 Cup
  2. Sugar - 1 Cup
  3. Dry coconut powder / shredded coconut - 1 tbspn
  4. Cardamom powder - 1/4 tspn
  5. Ghee - 1 tbspn

How to make

Heat ghee in a heavy bottom pan. Add rava and fry till it turns brown. Mix coconut and elaichi powder and fry it for few more minutes. Prepare sugar syrup.Add sugar syrup to the rava  and  mix  well till the mixture turns thick.Remove from flame and let it cool Make ladoos of this mixture while still warm.

Tuesday, July 12, 2011

Pepino Melon Dal Curry

Pepino may look a lot like a melon, but it's actually related to nightshades which include the tomato and eggplant. Pepino is known around the world by many names including: melon pear, melon shrub, pepino dulce, sweet pepino, and mellowfruit. It's flavor is described as a delicious blend of cucumber and honeydew.They can be eaten raw for breakfast, in fruit and spinach salads.And also raw pepino can be used for curries. Its scientific name is Solanum muricatum. Ripen at room temperature until as firm as a slightly ripe plum, then refrigerate ripe fruit for up to 3 days.

Monday, July 11, 2011

Vendakka Mulakittathu


  1. Vendakka/Ladies finger - 450 g
  2. Whole red chilly(piriyan mulaku) – 100 g
  3. Chilly powder – 1/2 tspn
  4. Onion – 1 medium size
  5. Green chilly – 2
  6. Ginger – 1 inch size
  7. Garlic – 2 pods
  8. Tamarind – of size of a lemon
  9. Fenugreek seeds – a pinch
  10. Whole red chilly – 1
  11. Coconut oil – 1 tbspn and  2 tspn
  12. Mustard seeds
  13. Curry leaves

How to make

Chop the ladies finger in 1 ½ inch size. Fry them and set aside. Grind the whole red chilly(100g) in a mixer to make a fine paste. Heat 2 tspn oil in a wok . Add chopped onion, ginger and garlic . Remove onion-ginger-garlic from the wok when the onion turns brown in color. In the same oil add whole red chilly,splutter fenugreek seeds & mustard seeds,add curry leaves .Add the chilly paste. When the raw smell of the chilly paste leaves, add chilly powder and the fried onion. Sauté well. Add tamarind juice and bring it to boil . Now add the fried ladies finger. Add salt to taste and cook well. Serve with roti or rice.

 Recipe Source : vanitha magazine

Tuesday, July 5, 2011

Mambazha Pulisseri


  1. Mango - 2 ripe (sliced)
  2. Green chilly - 2 (cut lengthwise)
  3. Coconut - 3 tbspn
  4. Chilly powder - 1/4 tspn
  5. Turmeric powder - 1/2 tspm
  6. Cumin seeds - 1/2 tspn
  7. Water - 1-2 cups
  8. Salt - to taste
  9. Coconut oil - 2 tspn
  10. Whole red chilly - 1
  11. Fenugreek seeds - 1/4 tspn
  12. Mustard seeds
  13. Curry leaves

How to make

Take a heavy bottom pan.Add the sliced mangoes,1 cup water and salt. Cook till the mangoes are done. Grind coconut,chilly powder,turmeric powder, cumin seeds and green chilly in a mixer to make a paste. Add this ground paste to the cooked mangoes, add water as required and cook for 5 more minutes. Heat coconut oil in a wok.Add whole red chilly and Fenugreek seeds. When the fenugreek seeds become brown in colour, splutter mustard seeds and add curry leaves. Pour this over mambazha pulisseri.Serve with rice.

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Egg Chettinadu

  1. Egg - 2 (hard boiled)
  2. Onion - 1(chopped)
  3. Tomato - 1 (chopped) 
  4. Chilly powder - 1 tspn
  5. Coriander powder - 1/2 - 1 tspn
  6. Turmeric powder - 2 pinch
  7. Pepper powder - 1/4 tspn
  8. Garam masala powder - 1/4 tspn
  9. Whole red chilly - 1
  10. Mustard seeds
  11. Curry leaves -  1 sprig
  12. Ginger - 1 inch size
  13. Garlic -  2-3 pods
  14. Green chilly - 2 
  15. Coconut - 2 tbspn
  16. Cumin seeds - 1/4 tspn
  17. Cashew nuts -  3-4 No:s
  18. Water  - 1cup
How to make

Grind the ingredients 12 - 14 and 1/2 of the chopped onion coarsely. Grind the ingredients 15 -17 to make a fine paste. Heat oil in a wok. Add whole red chilly , splutter mustard seeds and add curry leaves. Fry for a few seconds. Add remaining chopped onion. Saute till the onions become translucent . Now add the coarsely ground ingredients and saute till the raw taste leaves. Add the chopped tomato and saute till the tomato becomes mushy. Add chilly powder,coriander powder, turmeric powder,pepper powder and garam masala and saute well till the raw taste leaves. Now add the ground coconut paste , water and salt. Let it boil. When the coconut paste is cooked, add the eggs and cook for 5 more minutes.

Note: You can either slice the eggs to 2 halves or you can add the eggs as such. 
Tips : Add some salt while hard boiling the egg. Its shell wont break.