Ani’s Kids Recipe,South Indian samayal & Tips!
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This is simple prawn/shrimp/eral fry. Kids will love this because this is not going to be spicy. This could be made in very less time.

Shrimp fry

Shrimp fry


1. Shrimp – 20
2. Red chilli powder – 1/2 tsp
3. Salt as needed
4. Red food color – a pinch
5. Lemon juice – 1/2 tsp
6. Corn flour – 1 tsp
7. Rice flour – 1 tsp
8.  oil for frying


1. Clean the shrimp and marinate it will all the ingredients.
2. Let this rest for some time if you have time.
3. Fry the marinated shrimp  in oil. Don’t over fry. In medium flame just fry for 2 -3 mins. Mostly shrimps will be done and ready to serve. Shrimps will become like rubber if you over fry.

Just to Share with you………

Though there is always a debate about whether chicken has come first or egg first. When it comes to taste I always vote for Chicken. During my school days we always says kadi jokes.  For that we used to buy kadi jokes books,read from magazines etc. Now I could remember one which relates to chicken which I want to share.

Koli aen muttai poduthu?
Aenna athukku 1,2,3 poda theriyathu parunga. Athan.

This is very simple one. I can say it is very good for bachelors. This is a tasty recipe which uses very less ingredients.


Chicken Sukka

Sukka Chicken

1. Boneless chicken (Chicken breasts) –  1/2  Kg
2. Big Onion – 1
3. Chilli powder – 1 or 2 tsp
4. Ginger garlic paste – 1 tsp
5. Garam masala – 1 tsp
6. Oil and salt as needed
1. Heat  non-stick kadai and pour oil.
2. Add finely chopped onions into it.
3. Now add ginger garlic paste into it.
4.  Fry  well until the onion turns golden brown.
5. Add the chopped chicken and fry well.
6. Add garam masala and chill powder to this. Cover this and cook well by stirring often.
7. Don’t add or Sprinkle water for best taste.

Just to Share with you….

In one of my recipes I already told you about our family friend Agnesmary .  Since her daughter name is Jayanthi we used to call her Jayanthi amma.  She is the one who gave me this recipe when I was in  my 8th grade.  Jayanthi was 4 years old that time. Whenever her mom makes this recipe she used to my mom cooked “karuppandi” today. She used to say like that because of the color. Today I am going to share with you how to make this kola urandai or mutton ball (if ball shape) or Mutton vadai (vada shape).  If you are a pork eater then you can try this with pork meat too. You can make this with chicken too but goat mutton gives better taste rather than chicken.  for making this we need kothukkari. I mean minced meat. Here in US ( atleast in my place) since they won’t mince for less than 2 lbs I use mixie to grind this meat.

Kola Urundai



1. Boneless goat meat -  1 cup
2. Small Onions/Shallots – 10
3. Green Chillis - 5
4. Ginger-Garlic paste – 1 tsp
5. Pottu kadali - 5 tsp
6. cocounut  – 2 tsp
7. Salt – as needed
8. Garam masala  – 1/2 tsp
9.  Corriander powder – 1/2 tsp
10. Oil – to fry
11. Chopped curry and Corriander leaves – as needed


1. Grind boneless goat meat in mixie by putting little by little.  Transfer the meat into bowl.If you got minced meat than no need to grind.
2. Now grind green chillies,coconut and ginger garlic paste and tranfer it to same bowl.
3. Now coarse grind onion ( not smooth paste)  and add to the mixture.
4. Powder pottu kadalai/udacha kadalai or chutney kadalai  and add to mixture.
5. Finely add garam masala,corriander powder,salt and chopped leaves to the mixture.
6. Mix all the ingredients well and make small balls.
7. Fry the balls in oil in low flame . if you want you can flaten the ball and fry like vadas.


Just to share with you……

My native is Madathukulam.  Amaravathi Dam,Kutharayar Dam and Thirumoorthi Dam are some of the dams nearby.  We used to get Fish from these dams.  I never had Vanjaram fish  before my marriage.   I heard and saw this fish when I got married and we were in Chennai.  We were in WestMambalam that time.  Our house owner aunty’s first daughter got married and few days after marriage  aunty invited her daughter and her in-laws for virunthu(feast).  She bought Vanjaram/King fish  and marinated with puli water and other ingredients for fry and after that she told her relatives to cook lunch and she went to her daughters house to bring them to her place.  When her relatives tried frying it didn’t come well and all the slices got broken into pieces.  This is when I saw  king fish for the first time in my life. She came to our house and asked what to do. My mom was with me at that time we both went and no body knows how to fix that.  The guests were on their way. Suddenly I told them to mash the fish and took  out all the bones.  We fine chopped the onion, green chilles and fried these in pan and then we added the fish and did like the way we make egg poriyal or egg burji.  It tasted so good with onion, chillies and the  marination which aunty did. That time I don’t know about sura puttu. Now I can relate that proriyal to puttu with little pulippu taste.  The guests had.   The hit  item on that day was that fish poriyal.  When ever I see Vanjaram fish /King fish this incident will come to my mind immediately.  Today I made kulambu with Vanjaran which I am going to explain you below.

Fish Kulumbu



1.  Oil – 4 tsps

2.  Sombu  - 1/2 tsp

3. Venthaym/Fenugreek/Methi seeds  – 1/2 tsp

4. Poondu/Garlic – 5 cloves

5. Curry leaves

6. Onion – 1 mediaum size

7. Tomato -3 medium size

8. Thick tamarind extrct – 1/2 cup

9. Corriander powder – 3 tsp

10. Chilli powder – 2 tsp

11. Turmeric powder – 1/4 tsp

12. Any fish – 1/2 kg

13. Salt as needed


1. Heat oil in wide mouth kadai. Splutter sombu,venthayam ,garlic and curry leaves by adding one by one.

2. Add finely chopped onion and fry well .

3. Add finely chopped tomoto and fry well. Add salt at this stage so that it gets fried well.

4. Add tuemeric powder,corriander powder and chilli powder and fry well.

5.  Cook this mixture very will until it comes to thokku consistency. Based on this stage only your gravey gets color and taste.

6. Now add Tamarind extract . Add water along with it to desired consistency and bring it to boil (atleast 10 mins) until the oil seperates out.

7. At this stage add fish and cook in slow flame for 5 mins. Garnish it with corriander leaves.

Just to share with you…..

I got this from my  friend Kameshwari.  I used to make egg kulambu in the same way as my mutton curry without adding tamarind.  In my place we won’t use Puli/tamarind  for Nonveg recipes (except fish).  Once we went to our  friends palce for potluck (lunch) and we were there till dinner so she made egg curry that time. She told she will make egg kulumbu like kara kolumbu by adding tamarind extract and she prepared that recipe.   It was really nice.   You can try that too.   You try it You will like it.   She prepared with coconut milk .   I have given another version also without not which is without coconut milk.

Method 1 (with coconut)


1.  Egg – 6
2.  Onion – 1
3.  Tomato – 2
4.  Ginger/garlicpaste  -  1 tsp
5.  Tamarind  - lemon size
6.  Chilli powder – 1 tsp
7.  Corriander powder –  2  tsp
8.  Turmeric powder  -  1/4 tsp
9.  Sombu – 1/2 tsp
10. Curry leaves and corriander leaves
11. Coconut milk  -  1/2 cup ( as needed)


1.  Heat  2 tsp of oil in pan.  Splutter ani seeds (sombu) and curry leaves.
2.  Add finely chopped onion,  ginger/garlic paste and fry well.
3.  Now add the chopped tomato and  fry well.
4.  Add chilli powder, corriander powder and turmeric powder.
5.  Add puli water, salt and  boil till raw smell goes away.
6.  Add little coconut milk readily available in shops (if you don’t have grind 2 -3 tsp of grated coconut and add)
7.  When the gravy is boiling break egg and pour when it comes up, break another and pour.  Close and cook in slow heat for  5mins.   Don’t put spoons inside before the poured egg gets cooked.

Method 2 (with out coconut)


1.  Egg – 6
2.  Shallot onion – 10  (or)  big onion  – 1
3.  Tomato – 3
4.  Tamarind  - lemon size

For grinding

1.  peppercorns – 1 tsp
2.  chillipowder – 1 tsp
3.  garlic – 10
4.  sombu – 1/2 tsp
5.  jeera – 1 tsp


1.  Heat oil in pan.  Fry well finely chopped onions and tomato.
2.  Grind the ingredients given under grinding and add the grinded masala and turmeric powder.
3.  Add puli water,  salt and boil till raw smell goes away.
4.  When the gravy is boiling break egg and pour when it comes up break another and pour.
5.  Close and cook in slow heat for 5 mins.
6.  Garnish with coriander leaves.

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