Since I'm basically from Chennai, I always love fishes and other seafood varieties. Even when I'm writing this, I'm drooling for my mother's fish curry and fish fry. But I never learnt to know the different types of fishes my mom cooks... I just Vanjaram (Sheer fish), Shankara (Red Snapper), Sura (Shark) and there ends my fish knowledge!! Same goes with different Greens available here!!

Usually my fish curry is pretty simple with small onions, garlic and tomato, in a tamarind base curry. Its simple and tasty, but I wanted to try something different. Make the curry a little thick and try to bring in the authentic Kerala taste with coconut and other spices. So I landed in this recipe of roasting and grinding spices with coconut to make this gravy. It's almost similar to my masala used for Chicken gravy if you have tried it.

As you can see in the picture, I made it with our regular fish fry, which is always yummy :P    Recipe coming next!!

Every weekend I have to make some snack or the other for Sandy... He loves starters/appetizers than any main food. So this week when i was deciding what to make, I saw the bread pack lying lifeless on my kitchen counter. After using the bread for breakfast on one day, nobody likes to have bread again in our house!! So I was thinking of a way to finish up my breads and landed in this yummy recipe. :) 
Some people use mashed potatoes also with other veggies, but i wanted to make it in a jiffy without pre-preparation. So it's a good choice for any unplanned snack option. Ok.. now lets move on to the recipe:

I'm Back to posting recipes after a long time. Infact back to actual cooking... ;) I ve been enjoying quite a long time, travelling, eating out all kind of cuisines in US. I even tried red lobsters, crab meat.... :) 
Now I'm busy trying to fit in my new job. 

After this trip, our food habits have also changed a bit. We like a lot of salads, fries, nuts, coke, granola bars, hazelnut latte from starbucks, lots of chicken, burgers, pizzas, cheese, mayo, ranch sauce.....!! 
Out pf all this junk, the good thing is that I'm inspired to try out different cuisines at home. 

So let's move on to today's recipe. When my husband landed back in India, I wanted to cook something he really loves for breakfast and he surely would have missed it in US. I decided to make hot Idlis with our famous Chettinad chicken curry. 

The specialty of Chettinadu curry is choosing the perfect quantity & roasting and grinding the masala items. But trust me it's easy and worth the time it takes to roast and grind (which is just 10 mins)