Chicken Bites

Main Dishes, Meat | January 17, 2017 | By

If you’re looking to make a easy crowd-pleasing appetizer, or got invited to a pot-luck and need to make something, chicken bites are a good choice. They are quick, easy and seem to satisfy guests as dinner parties. In this I used organic chicken.


Chicken Bites
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  1. Ingredients
  2. Chicken pieces, breast pieces are the best as they cook throughout- 10
  3. Flour - 1/3 cup
  4. Turmeric - 1 teaspoon
  5. Paprika - 1 tablespoon (or more if you like)
  6. Roasted Red Chilli Powder - 1 tablespoon
  7. Black peppercorns - ground, 1 tablespoon
  8. Salt - to taste
  9. Lemon - 2 tablespoons of juice, some to garnish
  10. Parsley, chopped to garnish
  11. Butter or oil for baking
  12. Red onion - for garnish
  13. Yogurt - for garnish/heat control
  14. Shredded cheese (optional)
  1. Clean chicken pieces, pat them dry with paper towels and place them in a dry plastic bag.
  2. Add flour, turmeric, paprika, black peppercorns, red chilli powder, and salt to the bag and shake to mix the spices.
  3. Butter or slightly oil a baking tray and put the wings on the tray and bake for half an hour.
  4. Flip the pieces and bake for another 10 minutes, then broil on low for another 5 minutes. If you have no bone pieces and only chicken breast meat, you can reduce your cooking time by 3-4 minutes (but this can vary on the size of pieces). Just ensure your chicken is cooked throughout.
  5. Make sure you watch the oven to make sure you aren't overcooking the chicken.
  6. Once you are ready to serve, chop some red onion and add it as a garnish. This will taste good with the chicken too. You can also drizzle some yogurt over this and enjoy. (Or hot sauce if you like things spicy)
  7. If you like, you can also add some cheese near the end to melt on the chicken, this actually tastes pretty good, but it is optional.
  1. Make sure you broil the chicken pieces in the end, this will make the wings nice and crispy.
  2. You can serve this with some lemon squeezed over them with hot sauce, ranch or any dipping sauce of your choice.
  3. If this is too spicy for you, reduce the heat elements, or serve with a dairy based dip that will bring down the hear.
Eelam Flavour - Tamil Recipes

Crab Curry/ Nandu Kulambu

Main Dishes, Meat, Seafood | September 15, 2016 | By

Crab curry is probably my favourite thing to eat. I reserve this dish for weekends, when you can sit back, relax and enjoy eating this meal. I made this crab curry last weekend. The aromas in this dish are just heavenly – when you make the spice mix and grind it, the curry leaves emit this beautiful aroma that makes hungry immediately!

This pairs well with rice, veggie curries and a side sald of chopped tomatoes and cucumber mixed with yogurt.


Aatukal/Mutton Rasam

I’m a big fan of rasam, especially mutton rasam. This is one of my favourite dishes, and I’m very happy to share it with you here. My mom use to make mutton rasam and chicken rasam for us when we were sick as it is good for health. The many different spices help heal and nourish the body, especially during sickness or times when immunity is weak. 

The key to this dish is to give it the time and care it requires. Give the ingredients the proper time they need to cook. It is a lengthly process, but I assure you the taste is worth it.


Mutton Rasam
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  1. Mutton pieces/bones - include many bones as this is what adds flavour
  2. Salt - to taste
  3. Turmeric powder
  4. Curry leaves
  5. Tomatos - 2 cubed in small pieces
  6. For dry roast -
  7. Cumin seeds - 1 tablespoon
  8. Fenugreek seeds - Quarter tablespoon
  9. Fennel seeds - Half a tablespoon
  10. Peppercorns - 1 tablespoon (you can adjust this depending on taste. If you are making it for kids, add less).
  11. Dry red chillies - 2 -3 (you can adjust this depending on taste. If you are making it for kids, add less).
  12. Curry leaves - 5
  13. Ginger
  14. Garlic - 4 cloves
  15. Shallots - 10
  16. For grinding with mortar and pestle -
  17. Peppercorns - half a tablespoon
  18. Garlic - 4 cloves
  19. Shallots - 6-7
  1. In a pan, dry roast everything in the dry roast ingredients except the ginger, garlic and shallots. Move everything to a plate to cool. Dry roast the ginger, garlic and shallots alone, and transfer to the plate. Do not add any oil. Toss the ingredients to prevent burning. If you burn the dry ingredients, the taste will be drastically different, so do this on low heat, just warming the spices enough to release their aromas.
  2. Take everything you dry roasted and blend it together using a blender - you may add water to help it blend.
  3. In a pot, add two cups of water, one tablespoon of turmeric powder and one tablespoon of salt. Add the mutton pieces and let it boil on medium heat for 10 minutes.
  4. After 10 minutes, add a quarter of the ground paste you made, mix it and let it boil for another half an hour.
  5. In half an hour, add half the remaining paste and adjust the water. I usually add a cup of water at this time.
  6. Once the mutton pieces are fully cooked through, add the remaining paste and the tomatoes. Using a mortar and pestle, crush garlic and shallots and add this to the pot. Also add an additional 7-8 large curry leaves. This will add immense flavour and aroma.
  7. Let it boil for another 10-25 minutes depending on your pot size and whether your meat has cooked through on medium-low heat.
  8. Remove from heat, adjust for salt and add more crushed peppercorns if needed. The crushed peppercorns really enhance the aroma.
  9. Serve in a bowl warm, enjoy!
  1. No need to add any oil to this dish to cook it. There is enough fat in the mutton, and you will see this being released as you cook it.
  2. The key to this dish is to give it the time and care it requires. Give the ingredients the proper time they need to cook. It is a lengthly process, but I assure you the taste is worth it.
Eelam Flavour - Tamil Recipes

Mutton Curry

If you’re hosting a Tamil lunch or dinner party, then you know mutton is expected of you. Cooking a good mutton curry is all about the timing and good meat. This is my mother-in-law’s recipe that I made. She’s a great cook and sticks to vary traditional methods in her cooking, so she doesn’t use tomatoes or tamarind in this curry. You may choose to do so if you want to add more tanginess or sourness to your curry.

Mutton curry is not a dish we make often in our house because of all the fat in mutton, so when we do make it, we try to make it right. We usually make it mostly when we have family over. For mutton curry, you want to cook the meat so that is just right, not too soft. You want it to taste ‘meaty’ and like mutton. I know some people prefer really soft mutton, but no one in my family does, so this is the recipe we use.

Mutton1 Mutton2 Mutton3

Here’s the recipe:

Mutton Curry
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  1. Mutton
  2. Chopped onions (2 medium sized or ~ 6 smaller ones)
  3. Turmeric powder (to clean and half a tablespoon for curry)
  4. Garlic (half a bulb, crushed)
  5. Jaffna Curry powder (2-3 tablespoons)
  6. Cinnamon stick (half a stick)
  7. Karambu (2-3 pieces)
  8. Green chillies (2-3, or to taste)
  9. Salt (To taste)
  10. Curry leaves (handful)
  1. First cut the mutton into cubes. You want to remove all the fat. The fat does add flavour, but too much of it is not good for your health. This can be a long task, but ultimately is better for you. You won't be able to remove all the fat, which is okay since some of it is needed for the curry. Also remember to add the bones, they are what give the curry a rich flavour. And who doesn't love mutton bone marrow?
  2. Now wash the meat with water and turmeric. Remove any excess water and set aside in a bowl.
  3. In the bowl with the cut mutton pieces, add half a tablespoon of turmeric powder, a tablespoon salt, cinnamon sticks and karambu. Mix well.
  4. Add one tablespoon of Jaffna curry powder and mix again. Cover, and set it aside to soak in the spices for half and hour to an hour before cooking.
  5. In a pot, heat sesame oil. Once the oil is hot, add a 3/4- 1 tablespoon kadugu and let it pop.
  6. Add 2 chopped onions. When chopping onions for mutton curry, sliver the onions thinly so it cooks well. You want to cook until they are golden brown. When they get half golden, add curry leaves.
  7. Add ginger garlic paste, or crushed ginger and garlic.
  8. Drain the oil from the pot and add the mutton pieces. Cover and let it cook for 15-20 minutes on medium heat, until about 3/4 cooked. DO NOT OPEN THE LID. There needs to be some pressure built up for the taste to really seal. There will be liquid forming in the pot from the bones and the meat. If you do not have enough bones, you may need to add half a cup to one cup of water. Be sure to check this through the glass lid, without opening the pot. Only open it if you need to add some water.
  9. Open, add another tablespoon of Jaffna Curry Powder and adjust for salt. Add 7-8 more curry leaves. Cover the lid quickly and let it cook until fully cooked.
  10. Remove from heat, set aside and check for salt and adjust if needed. You can add some ground peppercorns if needed.
  11. Serve.
Eelam Flavour - Tamil Recipes

Nethali Poriyal

Meat, Seafood, Side Dishes | November 26, 2015 | By

Nethali poriyal (anchovy fry) is one of my husband’s favourite dishes. It makes a wonderful side with fish curry. Since you eat the bones of this fish as they are so small, you get lots of calcium from this dish. 


Nethali Poriyal
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  1. Nethili Fish Fry - 1 cup
  2. Oil - enough to fry the fish, coconut oil is best to mask the smell of the fish.
  3. Curry leaves - 2-3 springs
  4. Fennel seeds - 1/2 spoon
  5. Chilli powder - 2 spoons
  6. Green chilies - 2-3 slivered
  7. Jaffna curry powder- 2 spoons
  8. Turmeric powder - 1/4 spoon for marinate, 2 spoons to clean
  9. Coriander powder - 1 spoon
  10. Ginger garlic paste - 2 spoons
  11. Lemon or lime juice - 2 spoons
  12. Salt - to taste
  13. 1 onion - cut very thinly
  1. Wash the fish a few times with turmeric powder. Wash at least 3-4 times with different water. Remove the heads, you can cut them off.
  2. Pat dry the fish with a paper towel.
  3. Mix together curry leaves, chill powder, green chilies, Jaffna curry powder, coriander powder, ginger garlic paste, lemon and salt with the fish and let it marinate overnight in a silver or glass bowl. The curry leaves help mask the smell of the fish.
  4. Bring the marinated fish to room temperature.
  5. Heat oil in a pan and fry the onion. Remove from the pan.
  6. Fry the fish and additional curry leaves in the remaining oil, you can add more oil if needed, about 7 minutes each side or until cooked throughly.
  7. Remove from pan, taste for salt, and add salt if needed. Top with fried onion.
  8. Enjoy!
Eelam Flavour - Tamil Recipes

Chicken Fry

Main Dishes, Meat | November 20, 2015 | By

This was a dinner I made a few weeks ago of chicken curry (top) and chicken fry (bottom). The chicken curry recipe can be found here. Here’s the chicken fry recipe. It’s very simple, quick and tasty. Chicken

Chicken Fry
Delicious Chicken Fry.
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  1. Chicken breast, with bone-in, 2 pieces loosely chopped
  2. Cayenne Pepper, 1 teaspoon
  3. Ground Pepper, 1 teaspoon
  4. Lemon, 1 medium
  5. Coriander leaves (for garnish)
  6. Salt, to taste
  7. Tumeric, 1 teaspoon
  8. Yogurt, 1 teaspoon
  9. Onions, 1 medium
  10. Mustard seeds, teaspoon
  11. Curry leaves, 4-5
  1. Wash chicken and pat dry.
  2. Coat chicken with yogurt, salt, ground pepper, cayenne pepper and tumeric. Let it sit for 30 minutes.
  3. Heat oil in pan and start to onions, mustard seeds and curry leaves. If the mustard seeds sputter when you put them in, it means the oil is hot enough.
  4. When the onions turn translucent, add chicken and dry for 5-10 minutes each side until cooked throughly.
  5. Right when you ready to turn the heat down, add lemon juice all over the chicken pieces and stir.
  6. Remove from heat, add coriander leaves and enjoy.
Eelam Flavour - Tamil Recipes

Chicken Curry

Main Dishes, Meat, Meat Dishes | September 27, 2015 | By



Chicken curry is one of my favourite dishes. When made right, it tastes amazing with basmati rice and parrupu curry.

Chicken Curry
Serves 4
Delicious Chicken Curry
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
  1. 1 whole chicken, cleaned and cut into cubes. Keep the bones as this enhances the flavour.
  2. 4-5 curry leaves
  3. 1 tablespoon ground cumin
  4. 1 tablespoon salt
  5. 1 tablespoon crushed peppercorns
  6. 3-4 cardamom pods
  7. 2-3 karambu
  8. 5 fenugreek seeds
  9. 0.25 - 0.5 tablespoon fennel seeds
  10. Half a cinnamon stick
  11. 1 whole onion sliced thinly
  12. 1 teaspoon turmeric powder
  13. 2-4 tablespoons curry powder
  14. 2 Roma tomatoes
  15. 1 potato, diced
  16. 1 whole garlic clove
  1. Mix together the chicken, half the garlic bulb and 1 teaspoon of curry powder and salt and let it sit for 30 minutes (or overnight in the fridge for maximum flavour).
  2. Heat oil in a pan and once warm, add the onions, potatoes, cumin powder, fennel seeds, fenugreek seeds, karamu, and cinnamon stick and let it turn brown. Don’t let it burn, stir if needed.
  3. Add turmeric powder to the pan and stir.
  4. In a blender, mix together the peppercorns, tomatoes, half the bulb of garlic and curry powder.
  5. Pour this mix to the pan and mix together on low heat. Add very little water if needed. Don’t add too much water as you want a thick gravy. If it is getting too dry, add diced tomatoes.
  6. Add the marinated chicken and close the pan on low heat to let the juices flow for 15 minutes.
  7. Increase the heat on high and let it cook with the closed lid, stirring for another 10 minutes. Add more curry powder and salt if desired (if you like it spicier, add more curry powder). Alternatively, you can add green chilies if you like.
  8. Reduce the heat and let it cook for 10 more minutes (or longer if the chicken is not cooked. If you don’t defrost the chicken properly, you may need to cook longer).
  9. Add curry leaves and let it cook for a few more minutes, stirring occasionally.
  10. Remove from heat and enjoy!
Eelam Flavour - Tamil Recipes