Ammachi’s Easy Meen (fish) mulaku curry


Fish – 2 pound  (1 Kg, Cut into small 1 inch pieces)
Fenugreek Seed – 15
Ginger chopped – 1 inch piece
Garlic chopped – 8
Green chillies chopped – 4-5 chillies
Kudam puli – 2-3 pieces (aka. Dried Garcinia gummigutta/Malabar tamarind)
Onion – 1 medium sized, chopped. (If you have small onion/shallots, take just that, -or- some of that, and half onion)
Curry Leaf – 10-12


  • Heat oil in a pan over medium heat. Add fenugreek seeds and cook until golden brown.
  • Add Chopped onion to the oil and Sauté  until it is very soft and golden brown.
  • Add 2 tsp’s of chili powder + 3 tsp of Kashmir chili + 1/4 tspn turmeric, and continue sautéing.   Take it off the stove and allow  it to cool.
  • Grind above mixture with water once it cools down. Add enough water while grinding to get your desired consistency of fish curry.
  • Heat oil in a Meen chatti (earthenware) or a deep pan, and Sauté finely chopped Ginger and curry leaf.  Then add chopped garlic and chopped green chillies. Continue sautéing.
  •  Pour the ground mixture to the pan, add Kudam puli 2-3 pieces, and mix well.  Once it boils add fish and allow it to boil for 3-4 mts. Then lower heat and simmer it for 20-30mts.  Add some more curry leaf at the end, and turn the heat off. (Optional: You can add 1  tbspn of coconut oil at the end while adding curry leaf)

Tom Kha Gai – Thai Coconut Soup



2 Tbsp. oil
1 yellow onion sliced
4 garlic cloves chopped
1/2 red jalapeno pepper, or a couple of Thai chiles, chopped
Fresh ginger chopped – 1 tbsp
2 lemongrass stalk pounded with the side of a knife or mallet. (each stalk approx. 4 inch long)
3 tbsp red Thai curry paste
4 cups chicken broth
4 cups canned coconut milk
2 medium chicken breasts cut into bite-sized pieces, (or use shrimp)
1 pinch sugar
3-4 Tbsp. fish sauce plus more to taste
1 Tbsp. fresh lime juice
2-3 green onions sliced thin (Optional)
fresh cilantro chopped, for garnish

In a pot, heat the oil over medium heat. Add the onion, garlic, chiles, ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened.

Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for about 30 minutes.

Add in coconut milk, chicken breast ( or shrimp). Simmer for 10 -12 mts until chicken breast pieces are just cooked through. Taste broth and chicken and add salt if needed.  Simmer for 5 more mts, then add sliced green onions, fish sauce, sugar(pinch), and lime juice – try tasting and if needed, add more of fish sauce, and lime juice to make the taste better.

Cook for 5 more minutes, then ladle into serving bowls and top with fresh cilantro.

Note: It tastes good refrigerated for a a day or two. Also, if you cook jasmine rice, you can add few spoons of that to the soup while eating to make it more filling. I prefer that way when I make this, as it helps to be served as a main meal (lunch/dinner).

Homemade Ice cream (…without ice cream machine)


2 cups heavy whipping cream
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract

Using a stand mixer or  hand mixer whip the cream until stiff peaks occur, don’t over whip. Add vanilla extract and whip it for few seconds for the extract to mix in.

Add sweetened condensed milk to whipped cream from Step #1. Gently fold in the whipped cream with a spatula, slowly incorporating the two mixtures together so it stays light and aerated.

(Optional, if you like to add fruit flavor:   Using a food processor, puree fresh/frozen -> Strawberry – 15 + Raspberry – 1 cup + Sugar – 3-4 tbsp, pour into the ice cream mixture above, and gently fold it in with the spatula. I usually make this with fruit.)

Transfer the mixture into an airtight container and freeze for 4-6 hours.

Tuscan Sausage and Kale Soup


1 lb (450g) Hot Italian sausage (or turkey sausage). I used 3 Turkey Hot Italian sausage from Whole Foods
Bacon Cooked – 4-6 strips (chop into small pieces)

1.5-2 large onion, chopped
5 cloves garlic, minced or sliced
1 teaspoon dried oregano
3/4 cup sun-dried tomatoes – chop and soak in water. Add water just enough to soak it. Microwave for 1 minute with water to make it soft.
Salt and freshly ground black pepper
32oz low-sodium chicken broth
1 bunch kale, leaves stripped and chopped. (I used 8oz chopped& washed kale pack)
1.5 cup heavy cream
2-3 teaspoon red pepper flakes crushed  – (change according to your spice level)

1/4 cup shredded grated Parmesan, for serving
Fresh chopped parsley, for garnishing/serving



Heat a  large skillet (cast iron preferred), add few tsp’s of oil to brown sausage meat. Cut open sausage into half – lengthwise, and place them on the heated skillet over medium heat.  Make sure the sausage’s inside faces down. Brown the ground sausage together until cooked through. You can break the sausage into small chunks while cooking.

Drain grease, if there is any, and transfer sausage  into a 6-quart slow cooker.
In the same skillet, add olive oil and sliced garlic,  chopped onions, and chopped bacon and saute until translucent and fragrant. Add crushed red pepper flakes, oregano, salt, and pepper, and sauté for a minute. Then add kale and sauté for few more minutes until kale reduces its volume.

Add the above onion and kale mix to the slow cooker. Add the chopped, softened Sun dried tomatoes. Add the chicken broth. Mix until combined.

Cook on high for 4 hours or on low for 8 hours. I usually use low setting and leave it until I come back from work.. Most likely 9-10 hrs.

After cooking time is up add the heavy cream and mix until combined. Leave in slow cooker for another 15 minutes. When it is done, change slow cooker setting to “Keep warm”

Taste, season with salt and pepper as needed, to taste
Serve hot garnished with chopped parsley, and shredded parmesan cheese. If you like it more spicy, add crush red pepper flakes.

Recipe ideas from:   (Using Instapot)  (Using Slow Cooker)

Spicy Roasted Peanuts

Spread raw peanuts (about 2 cups) on a microwavable plate, then sprinkle chili powder (1 tsp), and salt (as needed) on it.

Sprinkle some water on it (just little to get the peanuts wet, and coat the chili powder and salt). Mix well…   Let it stay for 15 mts, to absorb water and spices.

Microwave two minutes uncovered .. Take it out and stir. Microwave again for another minute and a half… Stir again. Keep it outside of microwave oven for sometime to cool  off.  From then onwards repeat:

1) microwave for 45 seconds each and  take it out

2) allow it to cool outside

3) stir, and then back to microwave …

Until peanuts are ready/crispy.. You can chew peanuts after it cools off to see if it is crispy.. When it is very hot… It is hard to tell if it is ready as it will be little chewy… That is the reason why we are allowing it to cool little between microwaving, and tasting to make sure.  When it is almost ready you can reduce the intervals to 30 sec.

When peanuts are done and crispy, sprinkle some oil (2 tspn), 1/2 tsp black pepper powder, some curry leaves and mix well. Now microwave again two times for 45 secs each.

Once you get it correct, you can increase/decrease chili/pepper pwdr, salt etc to your desired taste. Your microwave power may vary, and you will have to adjust times accordingly. Times above are based on 2.0 cu ft, 1200 Watts microwave.


Overnight Oats (Muesli) With Banana


  • 1 cup rolled old fashioned oats
  • 1 large, ripe banana
  • 1/4 cup chopped walnuts
  • 1/4 cup sliced almonds
  • 1/4 cup chopped dates
  • 1/4 cup sweetened coconut flakes (unsweetened should be OK too)
  • 1 cup milk (+ more for adding in the morning) (I used 2% milk. Most recipes use Almond milk)
  • Toppings (any/all/none): Banana, Strawberry, Blueberry etc (optional), whipped cream (Extra creamy Reddi Wip) or homemade whipped cream.


  1. Mash the banana with hand or a masher.
  2. Add mashed banana, rolled oats, walnuts, almonds, dates and coconut flakes, and milk to a bowl and Mix well with hand or spoon.
  3. If you have an airtight container/jar transfer to that. If not, Cover the bowl tight with a cling wrap.
  4. Place in the refrigerator overnight or for at least 6 hours.
  5. In the morning add additional milk (few spoons) to thin out (if desired) and top with toppings you like or have. A squirt of whipped cream is only 15 calories, and adds nice touch/taste to it. You can be creative and try any toppings you like.
    1. Also, I usually transfer half cup or more of the mixture to the serving glass/bowl first, and add milk & toppings individually to have a good presentation, and also to save leftover mixture back in the fridge.