Friday, July 18, 2014


2 packets of button mushrooms
2 cups of fine rice (basmati)
4 cloves, a small stick of cinnamon
2 onions
2 slit green chillies (Optional)
a little pepper
a little oil (I used olive oil)

Fry the chopped mushrooms (should not get completely dry) in a little oil sprinkle a little salt and pepper
In a little heated oil put the spices and then add the green chillies and onions.  Fry until the onions are slight brown.
Wash the rice and add the fried ingredients to it.  Pour 1 to one and a half cups of water ( depending on the quality of rice) and put everything into a rice cooker.  When cooked remove into a serving dish and garnish with coriander leaves.


Potatoes................6 small (peel the skins and cut in four)
Onions........................1 (sliced finely)
Green Chillies(slit whole)........4 to 8  (depending on the spice you require)
Garlic..........................6 cloves (peeled and sliced finely)
Ginger.........................1 small piece (sliced finely)
Coriander leaves.........4 tbsp chopped finely
Tomatoes....................3 (cut in four)
Tumeric powder...........1 tsp
Thin Coconut milk........2 cups
Thick coconut milk........1 cup
OR  (6 tbsp of coconut milk powder mixed in 1 cup of warm water)
Maldive fish sambol ......2 tbsp (available in Sri Lanka or in any Sri Lankan shop)
OR (Maldive fish flakes along with 1 tbsp of chillie flakes)
If you cannot get Maldive fish any kind of dry or fresh fish (a little) will do
Juice of one lime (or 3 tbs from the bottled lime juice)
Coriander leaves for garnish
Boil the Potatoes until well cooked.
In a frying pan add the oil and put in the onions, greenchillies, garlic, ginger, coriander leaves.  Fry a little and then add the tomatoes, tumeric powder and the Maldive fish and fry a little (if it is fresh fish add it at the end in the curry and keep it just for 3 minutes for the fish to cook).   Add the thin coconut milk and the Potatoes and let it come to the boil.  Take it off the stove and add the thick coconut milk and the lime juice. 
(If you are using coconut milk powder do the same. Take it off the stove and add the coconut milk.  Should not allow it to boil after adding the coconut milk.)

Thursday, July 17, 2014

MENU FROM Viji's Kitchen

MENU - from Viji's Kitchen

November 6, 2013 at 6:56pm
  • Orders can be take-away or home delivered on request.
  • Orders should be given 48 hours in advance.
  • Orders must be for a minimum of 4 persons upto 30.
  •  Given below are the items I will be catering.
  • Any other non-vegetarian as per request.
RICE :  Fried Rice (prawn, chicken, mixed, pork),    Jeera Rice,   Coconut rice,  Mushroom rice,  Ghee Rice,   Prawn rice (my way)

CHICKEN :   Chicken curry,   Chicken Kurma,   Chicken Masala,    Chicken Roast (3 ways),   Chicken chettinad,      Chicken Vindaloo,   Chicken pepper fry,   Chicken cutlets,  Chicken fry with green chillies, chicken lollipops.

PORK :   Pork Vindaloo,    Pork Vadavam curry,    Pork roast (two ways),   Pork Pepper Chops,      Pork ribs.

DUCK :     Duck Vindaloo,        Duck roast,        Duck vadavam curry (Pondicherry Style).

BEEF :    Beef curry,   Beef vindaloo,    Beef roast,    Beef Cutlets, Beef balls,  Beef Kurma,  Beef pepper fry,   Beef Chill fry, Beef Steak,   Beef Devil fry.  Beef Mince Chilli fry,  Beef mince pepper fry.

MUTTON :    Mutton Curry,   Mutton kurma,  Mutton Cutlets,  Mutton Chops,  Mutton chilli fry,   Mutton pepper fry.

SEA FOOD :  Fish Tamarind curry,  Fish Molee,   Fish fry,  Fish cutlets, Crab chilli fry (two ways),   Prawn Masala,        Shark fish puttu

TURKEY :   Turkey roast,        Turkey vadavam curry (Pondicherry style).

PICKLES :   Prawn pickle,  Fish Pickle, Brinjal pickle,  Salt fish pickle,  Lime pickle, Beef pickle.


SANDWICHES :   Chicken sandwiches,         Cheese sandwiches,        Egg sandwiches.


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