Category Archives: Non-Veg Recipes

Naatu kozhi kuzhambu | Chicken kuzhambu | Country Chicken gravy recipe

naatu-kozhi-chicken-kuzhambu-recipe-1Authentic naatu kozhi kuzhambu(Country chicken gravy) is a tasty treat my MIL makes if someone sneezes at home. In our villages, they still believe this gravy to be a cold and cough treating food and an energy booster! Who could say no to this yummy medicinal treat ??!!

Eat seasonal food. Enjoy every season 🙂 Welcome Winter 🙂

This gravy is in our menu on every winter sunday. Goes well with rice, idly, dosa, chapathi, parota and biriyani.

Do check out my earlier posts: Naatu kozhi Soup(Click) & Naatu kozhi Biriyani(Click)…


Country Chicken Gravy Recipe – Ingredients

Preparation Time : 30 mins | Cooking Time : 30 mins
Serves : 5 | Suits: 2+ Years kids and whole family

Country Chicken – 1 small full chicken(weighs 1+ kg after cleaning)
Small Onions – 2 handsfull
Tomatoes – 2
Curry leaves – Few
Coriander leaves – Few
Cinnamon/Pattai – 1/2 inch stick
Ginger-Garlic paste – 1 tsp
Curry powder/Kuzhambu podi – 1 tbsp **See Notes below**
Turmeric powder – 1/8 tsp
Salt – As required
Water – As required

To Grind:

Coconut – 10 finger-sized pieces
Cinnamon/Pattai – 1 inch stick
Cloves/Krambu – 2
Aniseed/Saunf/Sombu – 1 tsp
Peppercorns/Milagu – 1 tsp
Poppy Seeds/Kasakasa- 1 tsp
Roasted chana dal/Pottu kadalai – 1 tbsp


1.Wash chicken and soak it in water mixed with salt and lemon drops for 10 mins. Rinse it again, drain water and keep the chicken ready.

2.Peel Small onions and chop them. Wash and chop tomatoes and coriander leaves a pressure cooker, add oil and once hot add cinnamon stick. Add curry leaves and chopped onion. Once onions become translucent, add ginger-garlic paste.
how-to-make-naatu-kozhi-chicken-kuzhambu-step-24.Once raw smell leaves, add chopped tomatoes and coriander leaves. Saute well until oil curry powder/kuzhambu podi and turmeric powder. Saute for 1 cleaned chicken pieces and stir well for 2 mins until the masala coats the chicken. Add water till immersing salt and pressure cook for 8 whistles or 10 mins in high flame whichever is mixie or ammi, grind coconut pieces, cinnamon stick(pattai), cloves(krambu), aniseed(sombu), peppercorns(milagu),poppy seeds(kasakasa),roasted chana dal(Pottu kadalai).how-to-make-naatu-kozhi-chicken-kuzhambu-step-79.Add water and grind to a paste. Once pressure releases, add coconut paste along with required water and let it closed and let it boil for 10 mins. In between, check for salt and add more if                                              Naatu kozhi kuzhambu is ready. Dive in !!



  • Do not get skinless chicken. Just fire out the feathers(Pongu posukki) and get with skin. Tastes best!
  • Small onions can be replaced by normal ones but small onions taste best for this recipe.
  • Pressure cooking is not required for broiler chicken. But, country chicken takes time to cook and hence recommended.
  • You shall use any curry powder that you use for non-veg recipes. Or just add 1/4tbsp dhaniya powder + 3/4tbsp plain chilli powder+ 1 pinch Jeera powder .
  • Fried chana dal(Pottukadalai) is used just to thicken the gravy. It is optional and you can skip it, if you wish.
  • Add water(less or more) according to the consistency you wish the gravy to be.

Nutritional Benefits

Chicken – Proteins, Iron, Calcium, Potassium


Prawn Masala | Prawn Semi-dry gravy Recipe | Eraal Pirattal

Prawn Masala Recipe-1Protein-rich Prawns taste yummy when blended with Indian masala. They imbibe the marinated masala and release out tempting flavor when sauteed. A restaurant style recipe cooked in your kitchen with no magic ingredients or chemical taste makers.

My mom is a seafood cooking expert as she hails from a seashore city. This prawn gravy is my favourite recipe of hers. She cooked this and I just clicked 😉

Prawns are pregnancy-safe food, if cooked thoroughly. Dads-to-be can opt for prawns for proteins, selenium and zinc. Kids can eat prawns from 1 year of age or even bit earlier but depends upon how well they chew. I gave prawns to my kid only after 2 years of age. Make sure they chew it properly and do not swallow as such, causing choking hazards.

Prawn Masala Recipe-3

Prawn Masala Recipe – Ingredients

Preparation Time : 15 mins | Cooking Time : 15 mins | Waiting Time : 30 mins
Serves : 3 | Suits: 2+ Years babies and whole family

To Marinate

Prawns – 1/2 kg
Coconut – 8 thin pieces
Garlic – 5 cloves
Curry Powder/Kuzhambu podi – 1 tbsp
Turmeric Powder – 1/4 tsp
Pepper Powder – 1/2 tsp
Salt – 1/2 tsp or as required

To Saute

Oil – 2 tbsp
Cinnamon/Pattai – 1 stick
Aniseed/Sombu/Saunf- 1/4 tsp
Curry leaves – Few
Onion – 1
Tomato – 1


1.If your prawns are not deveined, you have to remove the veins. You could see them prominently(a dark line) as shown below. Use a toothpick to pull a part of the vein to catch a you caught hold of the vein, gently pull out the vein fully. Repeat this for each prawn. Then, wash the prawns twice or thrice and at last, soak it in turmeric powder mixed water for 5 mins. Give a last rinse and your prawns are now ready to get out 8 thin coconut pieces and grind it in lil water and grind to paste. Peel 5 large garlic cloves and smash it with knife handle or a mixing bowl, add a tbsp of any gravy powder, a generous pinch of turmeric powder and crushed 1/2 tsp of pepper powder, ground coconut paste and required well, add prawns and marinate for half an onion and tomatoes. Heat oil, add Cinnamon(Pattai) and Aniseed(Sombu/Saunf). Then add onion and curry onions turn soft, add chopped tomato and fry well until oil marinated prawns and lil water till prawns immerse(but should be visible). Keep covered and cook in high flame for 10-15 mins. Stir at every 5 prawns are cooked, you can switch off at any of the below shown 3 stages. First stage is prawn gravy. Second stage is Prawn Masala with thick gravy. Third stage is Prawn

All the above 3 stages taste good. I love first stage with plain rice, second stage with dosa and third stage with sambar/rasam/curd rice. Try and let me know which is your favourite stage ?!

Prawn Masala Recipe-2


  • Do not over cook prawns. It becomes hard and chewy. Keep the flame in high as prawns should not be cooked for a longer time.
  • Do not add more water. Just add until prawns immerse but still visible on top.
  • Buy deveined raw prawns or else devein by yourself as instructed in this post.
  • You can use any gravy powder/kuzhambu podi that doesn’t include dhal(Lentils/Paruppu) powder. Or just add 1/4 tbsp Dhaniya powder + 3/4 tbsp Plain Chilli powder + 1 pinch Jeera powder.
  • Crushed garlic is preferred over ginger-garlic paste as the flavor is good.

Prawn Masala Recipe-4


Nutritional Benefits

Prawns – Protein, Calcium, Iron, Zinc, Selenium, Phosphorous, Copper, Magnesium, Omega-3 Fatty Acid, Vitamins A & B


Easy Muslim Style Mutton Biriyani – No Dum Mutton Biriyani in Pressure Cooker

Hotel Style Mutton Biriyani-1I know “Muslim style” and “No Dum” contradicts to go hand-in-hand. Still, trust me.. This tastes soooo good. I am a terrific Biriyani-Lover. Never missed to taste famous biriyani stalls like Madurai Amma Mess, Dindigul Thalappaakatti, Kovai Angannan and the list expands..

This recipe was given by my kovai neighbour Sasmin’s(Nilaa’s friend) grand-ma before 2 years. She actually gave the recipe for Dum biriyani(See notes section down the page), but I made it using cooker. As the cooker biriyani tasted so yummy, I never tried dum method. From then, I stick only to this recipe when it comes to Mutton Biriyani. This is a no-flop recipe for me. Do try next week for this Ramzan. Ramadan Mubarak 🙂

Posting this recipe under expectant parents as they need the proteins, folic acid and essential amino acids present in the meat. Cinnamon and other flavorful ingredients are not just added for aroma but also adds medicinal values for dads-to-be, especially. Limited non-veg intake does good. When it goes unlimited, it invites other health hazards. Eat wisely…Hotel Style Mutton Biriyani-2

Muslim Style Mutton Biriyani Recipe – Ingredients

Preparation Time : 20 mins | Cooking Time : 30 mins
Serves : 4 | Suits: 2+ Years babies and whole family

Base Ingredients

Jeeraga Samba Rice – 1/2 kg or 2.5 cups
Water – 4.5 cups
Mutton – 1/2 kg
Big onions – 2
Green Chillies – 3
Mint Leaves – 1/4 cup tightly-packed
Coriander leaves – 1/2 cup tightly-packed
Plain Chilli Powder – 1 tbsp
Tomato – 2 Medium-sized
Ginger-Garlic paste – 1 tbsp
Salt – 1 tbsp or as required

To Grind Separately

Pearl/Small Onions – a handful or 1/2 cup

To Grind to paste

Cinnamon/Pattai – 4 pieces each 1/2 inch
Cloves/Kraambu – 3
Cardamom/Aelam – 6
Water – 1 tsp

To Temper

Groundnut oil – 1/3 cup
Ghee – 1 tbsp
Cinnamon/Pattai – 1/2 inch
Clove/Kraambu – 1
Bay leaf/Pirinji – 2

For Extra Flavor

Lemon – 1 small lemon giving 1 tbsp juice
Curd – 1/2 cup
Ghee – 1 tbsp


1.Keep all the ingredients ready. Peel small and big onions. Wash and chop big onions, tomatoes, mint and coriander leaves.How to make Muslim Style Mutton Biriyani Step 12.Grind cinnamon(4)+cloves(3)+cardamom(6) to powder and then grind again with a tsp of water.How to make Muslim Style Mutton Biriyani Step 23.Grind small onions just for 2-3 pulses. In a pressure pan, add 1/3 cup oil and 1 tbsp ghee.How to make Muslim Style Mutton Biriyani Step 34.Add cinnamon(1),clove(1),bay leaves(2),green chillies(3) and a pinch of salt. Once onions become soft, add mint leaves and coriander leaves(Do not add all coriander leaves. Just reserve some for later use).How to make Muslim Style Mutton Biriyani Step 45.Once leaves shrink, add washed mutton pieces and fry for a minute.How to make Muslim Style Mutton Biriyani Step 56.Add a tbsp of plain chilli powder or any gravy powder. Fry for few seconds and add tomatoes.How to make Muslim Style Mutton Biriyani Step 67.Once tomatoes turn mushy, add ginger-garlic paste and fry for a minute.How to make Muslim Style Mutton Biriyani Step 78.Add coarsely ground small onions and fry for a minute or so till raw smell leaves. Add ground masala paste.How to make Muslim Style Mutton Biriyani Step 89.Fry for a minute. Add salt and water(1.5 cups).How to make Muslim Style Mutton Biriyani Step 910.Close the lid and cook for 5-7 whistles(10 minutes in high flame if you don’t count on the whistle) until mutton is cooked well.How to make Muslim Style Mutton Biriyani Step 1011.Just after closing the lid, wash and soak rice in 3 cups of water for 20-30 minutes. Rice gets soaked by the time mutton is cooked and pressure is released naturally.

12.Switch on the stove and add curd(1/2 cup), lemon juice(1 tbsp) and reserved coriander leaves to cooker contents.How to make Muslim Style Mutton Biriyani Step 1113.Add the soaked water and 1/4 tsp rock salt. Mix well and let the mixture start boiling.How to make Muslim Style Mutton Biriyani Step 1214.Now add rice and a tbsp of ghee. Once it starts to boil again, close the lid and keep the flame in medium high. When the first whistle is about to release, cut off heat and just press back the whistle with a ladle so that pressure is not released out.How to make Muslim Style Mutton Biriyani Step 1315.Once pressure is released naturally,open the lid mix once, level it and again close the lid along with whistle(Stove switched off) and leave it untouched for 10-15 mins.How to make Muslim Style Mutton Biriyani Step 14   Aromatic, tasty Mutton Biriyani is ready… Relish with raita and mutton gravy. Yummmmm…..

Hotel Style Mutton Biriyani-3


  • Do not grind small onions to smooth paste. Coarse texture enhances the taste.
  • For best result, use groundnut oil. If unavailable, use any cooking oil.
  • Tastes best when mutton is fatty. Oil from fat adds taste to biriyani.
  • Items under “To Grind to paste” can be ground using “Ammi”(Horizontal stone mortar) for a traditional touch and taste.
  • If you feel rice is under-cooked, from next time, add rice along with soaked water. I get rice from the same shop and every time this timing and ratio works perfectly for me. It might slightly vary depending on rice quality and age.
  • For dum, use cooker till you cook mutton. Then, use a large biriyani vessel and follow the same process. Add rice only when water comes to a rolling boil. Here, Rice:Water ratio will be 1:2. Close with a lid and keep stove in high flame. When water is absorbed(but before rice starts sticking to the bottom), simmer the flame and keep a dosa tawa under biriyani vessel. Once biriyani is done, place a newspaper on top of the vessel and place the lid on top of the newspaper so that there is no air space for the steam to escape and the lid closes tightly.Leave in this setup for 10 mins in sim. Thats it! Dum biriyani is ready!
  • Check this link for Chicken Biriyani.

Hotel Style Mutton Biriyani-4

Nutritional Benefits

Mutton – Protein, Vitamin B, Iron, Potassium, Magnesium, Calcium, Zinc, Selenium


Chicken Biriyani

Chicken Naatu Kozhi Biriyani-2Biriyani is mandated in Indian Christmas Lunch menu. Chicken biriyani was already in my to-do list for dads-to-be and am glad to publish it on this Christmas occasion. With the wishes for Merry Christmas to my readers, here we go with today’s post…

We have a custom in inviting newly married couple for non-veg feast(virundhu). Atleast for a month, they just keep enjoying the variety of meals served at friends and relatives homes. Every custom has its own sane reason to have become a custom! The healthy reason behind this custom is that dads-to-be and moms-to-be need more proteins, iron, folic acid & variety of nutrients. Their kith & kin happily cook and serve them the required nutrients.

Serve it to your guests or enjoy on your own .. I assure you restaurant style taste. Do try and give your valuable feedback. Over to the recipe…

Chicken Naatu Kozhi Biriyani-3

Chicken Biriyani Recipe – Ingredients

Preparation Time : 30 mins | Cooking Time : 30 mins
Serves : 4 | Suits: 2+ Years babies and whole family

Jeeraga Samba Biriyani Rice – 1/2 kg or 2 1/2 cup
Country chicken/Naatu kozhi – 1/2 kg
Water – 4 1/4 cup
Big onions – 3
Tomatoes – 2
Green Chillies – 3
Coriander leaves – 1 handful
Mint Leaves – little less than coriander leaves
Pearl onions – 1 handful
Lemon – 1
Curd – 1 tbsp
Ginger-garlic paste – 1 tbsp
Gravy powder/Kuzhambu podi – 1 tbsp **See notes**
Salt – As required
Oil – 3 tbsp
Ghee – 1 tbsp + 1 tsp

To Temper:

Cinnamon/Pattai – 3
Cloves/Krambu – 3
Pirinji/Bay Leaf – 1
Cardamom/Aelam – 3


1. Wash and chop onions, tomatoes. Just wash green chillies and do not cut. Clean mint and coriander leaves. How to make Naatu Kozhi Chicken Biriyani Step-12.Finely chop mint and coriander leaves. Peel the skin and grind pearl onions to a coarse texture in mixie.How to make Naatu Kozhi Chicken Biriyani Step-23.Wash and cut lemon, discard the seeds, extract the juice of half lemon and keep ready. Use the other half lemon to wash chicken. Click this link to see, how to wash chicken ?How to make Naatu Kozhi Chicken Biriyani Step-34.In a pressure cooker add 3 tbsp oil and 1 tbsp ghee. Once hot, add cinnamon,cloves,pirinji leaf and cardamom.How to make Naatu Kozhi Chicken Biriyani Step-45.Then add green chillies and onion. Once onion turns translucent, add ginger-garlic paste and saute well. Once raw smell leaves, add mint and coriander leaves.How to make Naatu Kozhi Chicken Biriyani Step-56.Once the leaves shrink, add tomatoes. Fry well till oil separates.How to make Naatu Kozhi Chicken Biriyani Step-67.Then add ground pearl onions and fry till raw smell leaves. Add sambar/gravy powder.How to make Naatu Kozhi Chicken Biriyani Step-78.Saute for a minute and then add washed chicken. Saute for a minute and then add curd. Saute well so that chicken is coated with curd and masala.How to make Naatu Kozhi Chicken Biriyani Step-89.In the meanwhile, wash rice twice and soak in 2 1/4 cups of water for 30 mins(exactly).How to make Naatu Kozhi Chicken Biriyani Step-1010.Once chicken is blended well with masala, add salt(only for chicken) and 2 cups of water.How to make Naatu Kozhi Chicken Biriyani Step-911.Pressure cook for 8 to 10 whistles or 10 mins in high flame.How to make Naatu Kozhi Chicken Biriyani Step-1112.Once pressure is released, add lemon juice, soaked rice along with water and salt(remember you have already added some salt for chicken).How to make Naatu Kozhi Chicken Biriyani Step-1213.Once water starts to boil, taste and adjust salt accordingly. Again pressure cook for 1 whistle in high flame. When the whistle starts, switch off the stove and tap the whistle down so that pressure is not released out. Once the pressure settles down, open the lid.How to make Naatu Kozhi Chicken Biriyani Step-1314.Add 1 tsp ghee and mix the rice gently with ladle/mathu handle. Again close the lid tightly and leave it untouched for 5-10 mins on the stove top(stove switched off).How to make Naatu Kozhi Chicken Biriyani Step-14Hotel style chicken biriyani is ready! Serve hot with raitha and gravy!


  • Do not grind pearl onions to a smooth paste. Semi-ground onions enhance taste.
  • Groundnut oil is preferred. You shall use ordinary refined oil too.
  • Soak rice exactly for 30 mins. If time exceeds, drain and keep the rice and water separately.
  • Note that salt is added twice. Once for chicken and again for rice.
  • You shall use any gravy powder that doesn’t have pulses/dal/paruppu in it. Or just add 1/2tbsp dhaniya powder + 1/2 tbsp plain chilli powder+ 1 pinch turmeric powder + 1 generous pinch of pepper powder.
  • Unlike broiler chicken, country-side chicken is harder and so needed such long cooking.
  • Rice will cook perfectly in just 1 whistle as we have already soaked it for 30 mins and also it will cook partially in the water boiling time before closing the cooker. Also in the time where we don’t allow the pressure to escape through whistle.

Chicken Naatu Kozhi Biriyani-1

Nutritional Benefits

Chicken – Proteins, Iron, Calcium, Potassium


Chicken Soup

Chicken Soup for babies-1Proteins are the building blocks of a body. From hair to nail, every cell requires protein. Chicken is highly recommended for children as it is the richest form of proteins. Do not opt for skinless chicken for kids as they needed fats too.

Soup is firstly recommended for babies before feeding flesh. Soup extracts the nutritions from the meat and the liquid form eases digestion.

Chicken Soup for babies-2Do not skip sesame oil as it is used as a coolant to subside the heat generated by chicken. Traditionally, Chicken soup is prepared for Lactating moms every week when she and the baby have hair bath.

As I repeatedly emphasize, do not get Broiler chicken if there is a threat for injected antibiotics in your country. Prefer naturally grown country-side chicken(Naatu kozhi).

Give it as such or mix it with rice/idly. Vegans please excuse 😉

Chicken Soup for babies-3

Chicken Soup for babies Recipe – Ingredients

Preparation Time : 5 mins | Cooking Time : 5 mins
Makes : 1 Cup | Suits: 11+ Months babies

Chicken – 250g
Turmeric powder – 1 pinch
Coriander/Dhaniya powder – 1 pinch
Peppercorns/Milagu – 1 pinch
Fennel seeds/Sombu- 1 pinch
Cumin seeds/Jeeragam – 1 pinch
Clove/Krambu – 1
Cinnamon/Pattai – 1/2 inch
Pearl Onions – 4
Tomato – 1/2
Garlic cloves – 2
Curry leaves – Few
Coriander leaves – Few
Gingelly oil/Nallennai – 1/4 tsp
Water – 1 cup


1.    Wash chicken twice in plain water and then soak it in water mixed with turmeric powder and few drops of lemon for 5 mins. Then again wash it twice in plain water.How to make chicken soup for babies-12.   In a pressure cooker, add chicken, turmeric powder and plain coriander powder.How to make chicken soup for babies-2 3.   Add few peppercorns, cumin and fennel seeds.How to make chicken soup for babies-34.   Add few coriander & curry leaves, chopped small onions, tomato, clove, cinnamon, crushed garlic and few drops of gingelly oil.How to make chicken soup for babies-45.   Add a cup of water and pressure cook for 8 whistles. I am not sure about broiler chicken. This whistle count is for country-side chicken.How to make chicken soup for babies-56.   Once cooked, drain out the soup to a bowl.How to make chicken soup for babies-6      Oily, frothy, healthy and aromatic soup is ready. Feed warm to the baby and you too have a sip with salt & pepper!


  • Select chicken pieces with bones for the soup. The bones and the marrow add taste and nutrition to the soup.
  • Once soup is extracted, you shall use the remaining chicken pieces in the curry prepared for adults.
  • Remaining soup can be consumed by moms with an addition of salt. It tastes too good with idly.
  • If prepared in the morning, you can use for breakfast and lunch. If prepared in the afternoon, you can use for lunch and dinner. Consume within the same day. Heat well before the second use.
  • After 1 year of age, you shall add a piece of ginger and some salt before cooking. Slowly you can add a pinch of chilli powder too.
  • The same preparation applies to Mutton soup as well.

Chicken Soup for babies-4

Nutritional Benefits

Chicken – Proteins, Iron, Calcium, Potassium