Wednesday, November 20, 2019

Baked Tandoori lamb Chops

From so long I was thinking of making lamb chops but many things were going through my mind, like how they will turn out, whether they will get cooked properly or not and whether they taste good if baked. But when I saw lamb rack in Costco, I thought of giving it a try and here it is today in my blog which I am sharing for all of my friends to try and let me know how this dish turned out.

Before making the lamb chops, I was thinking this dish as a time consuming one, but once you start the process, this dish will take less time and at the end you can enjoy a very healthy and tasty, delicious food.

Marinate the lamb rack using the marinade ingredients and bake it till done. A perfectly cooked, mouth watering, juicy lamb chops will be ready within no time and this will be a hit among the guests. Marination plays an important role in enhancing the flavors of lamb chops. this can be served along with Indian mint chutney or along with potato wedges or cooked veggies. I served them along with quinoa- veggie soup, a perfect combination. Hope you all might like this.


  1. Lamb Chops- 8-12 nos
  2. Marinade:
  3. Greek Yogurt- 1/2 Cup
  4. Paprika powder- 1 tbsp
  5. Turmeric Powder- 1/2 tbsp
  6. Cumin powder- 1/2 tbsp
  7. Minced ginger- 1 tbsp
  8. Minced garlic- 1 tbsp
  9. Garam Masala powder- 1/2 tbsp
  10. Salt- as required
  11. Coriander Powder- 1 tbsp
  12. Lemon juice- 2 tbsp


  1. Mix all the ingredients under marinade in a bowl and keep this aside.
  2. In the above mixture add the cleaned and drained lamb chops and coat the chops well with the marinade.
  3. Let it sit for  3-4 hours. No need of keeping this in the refrigerator, if you are doing so, make sure the lamb should be in room temperature before baking.
  4. Preheat the oven to 400 degrees F and line a baking tray with parchment paper.
  5. Place the marinated lamb chops on the baking paper and pour the liquid on top and bake this for almost 10- 15 minutes. After 15 minutes let the chops broil for another 2- 3 minutes and switch off the oven and take the lamb chops out.
  6. Cut accordingly and serve warm.

Tuesday, November 12, 2019

Simple and Easy South Indian Fish Curry/ Meen Kulamb

I first tasted this fish curry, when my dear friend made it for a potluck and instantly we all liked it. From then on,  I started making this fish curry by asking her for the recipe. When I made the first time, I forgot to note down, so the next time again I asked her for the recipe and this time I noted it and here I am sharing the recipe in my blog. I never made a fish curry other than the Kerala style. My daughter likes this fish curry a lot, as this is not at all spicy. A perfect kid- friendly dish. Of course in any dish we can adjust the spices accordingly.

This is a delicately flavored, finger- licking, delicious dish in a bowl which can be served in a party along with appam/ idiayppam. I am sure that this will be an instant hit. This is a simple and an easy dish with a combination of freshly roasted and ground spices and tangy gravy in which the cleaned fish pieces gets cooked till done. Here in my house, fish curry is everyone's favorite and this is a perfect one, which we all like to have anytime. Please try this recipe and let me know how it turned out.


  1. Fish Slices - 15- 20 nos
  2. Oil- 2 tbsp
  3. Onions(roughly chopped)- 2 nos
  4. Tomatoes (chopped)- 1 no
  5. Garlic Cloves- 6-7 pieces
  6. Coriander Seeds- 1 tbsp
  7. Pepper Corns- 1/2 tbsp
  8. Cumin Seeds- 2 tsp
  9. Turmeric Powder- 1 tsp
  10. Red Chili Powder- 1 tbsp
  11. Mustard Seeds- 1/2 tbsp
  12. Fenugreek Seeds- 1 tsp
  13. Asafoetida Powder- 1/2 tsp
  14. Tamarind Extract- 1 tbsp


  1. Heat 1 tbsp of oil in a pan, add the cumin seeds, coriander seeds, pepper corns along with roughly chopped onions. Stir in between till it becomes translucent.
  2. Add the tomatoes and garlic. Stir till they get well blended with each other. After for about 5- 10 minutes, switch off the flame and let it cool.
  3. After the mixture cools down, grind to a paste. Meanwhile heat the remaining oil in a pan, splutter mustard seeds, fenugreek seeds, curry leaf and asafoetida.
  4. Add the ground paste, salt, red chili powder and turmeric powder. Mix well. When the raw smell disappears add little amount of water, stir and allow the gravy to boil. Add the cleaned and washed fish pieces and cook on a low flame till done. Turn off heat and serve along with steaming hot rice.

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