Tuesday, December 27, 2016

Thursday, July 17, 2014

French Macaroon

This was my first attempt at macaroons... I got lift and feet and no cracks :)

Macaroon Ingredients

3 egg whites
1/4 cup white sugar
1 2/3 cups confectioners' sugar
1 cup finely ground almonds

Raspberry butter cream Ingredients 

1/4 cup salted butter (60g)
3/4 cup powdered sugar (75 g)
1 cup (150 g) fresh raspberries, worked through a sieve to extract 3 tbsp of juice

Macaroon Preparation Directions :

Line a baking sheet with a silicone baking mat.
Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. Sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.

Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.

When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.

Preheat oven to 285 degrees F (140 degrees C).
Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.


added a 1/4 measure of cream of tarter for the following measure ( i added *3 times the measure for mine) and add food color after beating the egg if you are not doing so many colors but just one.

egg whites should be room temp.  To create room temp eggs, submerge in warm water for 5 mins.

Sift almond flour, and powdered sugar as many times as possible. I sifted 4 times.

To measure by weight, use these amounts: 100 grams egg whites 50 grams white sugar 200 grams confectioners' sugar 110 grams ground almonds
If you do not have a sifter, you can use a blender or food processor to thoroughly mix the almonds and confectioners' sugar. Just blend or pulse for thirty seconds. Remember that because the consistency of the mix is like cake batter, you're going to have to be quick about piping it onto the silicone mat. Hold the pastry bag sideways between piping so it doesn't spill.

Strawberry Mousse Cake

 I absolutely LOVE this cake and it is always a huge hit whenever I make it. I like it refrigerated at-least overnight !

Cake Ingredients

Melted butter, to grease
450g (3 cups) self-raising flour
150g (1 cup) plain flour
440g (2 cups) caster sugar
300g butter, cubed, at room temperature
310ml (1 1/4 cups) milk
6 eggs, at room temperature
3 teaspoons vanilla essence

Strawberry Mousse Ingredients

1 envelope unflavored gelatin
2 cups sliced fresh strawberries
1/4 cup granulated sugar
1 cup whipping cream

Strawberry Frosting Ingredients

3/4 cup butter, softened
5 cups powdered sugar, sifted
3/4 cup finely chopped fresh strawberries

Cake Preparation :

Step 1
Preheat oven to 140°C. Position a rack on the second lowest shelf of the oven. Brush a round 25cm (base measurement) cake pan with the melted butter to lightly grease (see Notes tab for instructions for other tin sizes). Line base and sides with non-stick baking paper.
Step 2
Place the self-raising flour, plain flour, sugar, butter, milk, eggs and vanilla essence in a large mixing bowl. Use an electric beater to beat on low speed for 30 seconds or until just combined. Increase the speed to high and beat for 1-2 minutes or until the mixture is thick and all the butter is incorporated. Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon.
Step 3
Bake in preheated oven for 2 1/2 hours or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and set aside for 10 minutes. Turn onto a wire rack for 2 hours or until completely cool.

Strawberry Mousse Preparation :

Sprinkle gelatin over 1/4 cup water in a small bowl; let stand 5 minutes. Process 2 cups sliced strawberries and 1/4 cup granulated sugar in a blender or food processor until smooth, stopping to scrape down sides as needed. Transfer strawberry mixture to a small saucepan; bring to a boil over medium-high heat. Remove from heat. Add gelatin to strawberry mixture, stirring constantly until gelatin dissolves. Cover and chill until consistency of unbeaten egg whites, stirring occasionally (about 30 minutes).

Beat cream at low speed until foamy; increase speed to medium-high, and beat until soft peaks form. Fold whipped cream into strawberry mixture until well blended. Cover and chill 30 minutes or just until mixture is thick enough to hold its shape when mounded.

Spread about 1 cup Strawberry Mousse between each cake layer, leaving a 1/4-inch border around edges; cover and chill 3 hours or until mousse is set.

Strawberry Frosting Preparation :

Beat 3/4 cup softened butter at medium speed 20 seconds or until fluffy. Gradually add powdered sugar and 3/4 cup finely chopped strawberries, beating at low speed until creamy. Spread frosting on top and sides of cake.

NOTES : Have the butter at room temperature, soft enough to beat, but not melted. The undecorated cakes will keep in an airtight container for up to 3 days.


Easy vanilla butter cake in other cake pans: For a round 20cm pan (serves 8-12), use half the cake quantity and bake at 180C for 1 hour 10 minutes; 25cm square (serves 20-25), bake at 140C for 2 hours; 80ml/ 1/3 cup capacity muffin pans, lined with patty papers, bake at 180C for 25 minutes then repeat with the remaining mixture in batches (makes about 50).

Rich chocolate cake: Reduce the self-raising flour to 300g (2 cups). Sift 95g (1 cup) cocoa powder and 1/2 tsp bicarbonate soda, and add with the flours. Increase the milk to 435ml (1 3/4 cups). Omit the vanilla essence. When baking, use the following times: Round 25cm pan, 2 1/2 hours at 140C; 25cm square pan (serves 20-25) 2 hours at 140C; 80ml/ 1/3 cup muffin pans for cupcakes, bake at 180C for 25 minutes, the full recipe will make about 50. For a round 20cm tin (serves 8-12), use half the cake quantity and bake at 180C for 1 hour 10 minutes.

Orange cake: Reduce the milk to 185ml (3/4 cup) and add with 2 tbs finely grated orange rind and 125ml (1/2 cup) orange juice. Omit vanilla essence. For cooking temperatures and times for different cake pans, see rich chocolate cake above.
Carrot cake: Add 1 tsp ground cinnamon with the flours. Reduce the vanilla essence to 1 tsp. Add 285g (3 cups) coarsely grated carrot and 100g roughly chopped walnuts. When baking, use the following times: Round 25cm pan (serves 15-20), 2 hours 35 minutes at 140C; 25cm square pan (serves 20-25) 2 hours 10 minutes at 140; 80ml/ 1/3 cup muffin pans for cupcakes: bake at 180C for 25 minutes, the full recipe will make about 70. For a round 20cm tin (serves 8-12), use half the cake quantity and bake at 180C for 1 1/2 hours.

Banana cake: Sift 1 tsp bicarbonate soda and add with the flours. Reduce the milk to 125ml (1/2 cup). Add 390g (1 1/2 cups) mashed very ripe banana with the milk. Reduce the vanilla essence to 1 tsp. For cooking temperatures and times for different tins, see carrot cake above but note that the mixture will make about 60 cupcakes.

Kulumbu Vadagam Recipe - Ingredients

urad dhaal - 1/4 cup
Paasi paruppu - 1 spoon
Thoor daal - 1 spoon
thatta paruppu - 1 spoon
fenugreek seeds ( soaked in water for 2 hours) - 1 spoon
small onion (skin removed) -  3/4 cup
perungayam, asafotida - a pinch or as required

salt - 1/4 spoon
kadugu - 1 spoon
seragam or jeera - 1 tea spoon

For grinding (in to paste (not make it too fine)) - you should be able to make a ball like consistency

garlic - 1 full whole one
curry leaves - 2 strings
fenugreek seeds ( soaked in water for 2 hours) - 1 spoon

Method :

soak paasi paruppu, thoor daal, thatta paruppu, fenugreek for 2 hours
and  urad dhaal, for an hour and drain all the water and grind it without adding water.

consistency should be tight, grind for a lng time and keep it aide.

Mix the above grind ball in the dough, make small onion into paste (not very fine) no

water should be added, crush the jerra seeds with your hands and put in inside the dough,

add required salt - 1/4 tsp - add kadugu (raw)

put a mat and soak a white cotton cloth in water squeeze the water and spread it on the

mat and put the vadagam as droplets in the cloth and dry it in the sun for a day or two and apply or sprinkle water on the bottom side of the cloth and remove the vadagam

and again dry it in the sun (after removing it from cloth) for two days or until crispy.

Friday, June 4, 2010

Vathal kulambu / Manathakkali Spicy Gravy

Manathakkali vathal Kulambu !!! - An ultimate south Indian food. I ate this kulambu @ my friends place for the first time in a small town call darmapuri, India. I fall in love with this delicious recipe from the day and cant wait to share it with you all :) it goes awesomely well with arisi vadaam and appalam. I tried with potato fries and it was like Wow !!!

Try it and you are definitely gonna love it !!!


Manathakkali Vathal - 10 tbsp
Small onions 20 Nos
Mango pieces (raw or ripened) - 5 pieces
Garlic cloves - 7 Pods
Tamarind paste - Lemon sized soaked in water
Tomatoes - 3
Black pepper - 2 tbsp
Mustard - 1/4 tsp
urad dal - 2 tbsp
Cumin seeds - 1/2 tbsp
Fenugreek seeds - 1/2 tsp
Turmeric powder -1/2 tsp
Red chilly powder - 1/2 tbsp
Oil - 2 tbsp
Ghee - 2 tbsp
Curry leaves - few
Salt to taste


Dry roast black pepper, curry leaves, fenugreek seeds and red chillies . Grind them into coarse powder and keep it aside.
Roast manathakkali with little oil and keep it aside.
Heat a pan with oil, temper mustard,cumin seeds and urad dal with few curry leaves. Now add onions and garlic pods, saute it until it turns golden brown. Add chopped tomatoes,fry for 10 mns.Add turmeric powder, chili powder and the corse paste made earlier with tamarind water.
allow it to boil for 10 mns. Now add manathakali vathal, mango pieces, sprinkle the ghee, add required amount of salt and close the lid for 10 mns and switch off the stove. Serve hot with rice.

You can keep it for 3 to 4 days by occasionally heating it.

Carrot Beans Poriyal


1/2 Cup Carrot (finely chopped)
1/2 Cup beans (finely chopped)
3 Nos Green chillies (sliced)
2 Tbsp oil
1 Tsp Mustard seeds
1Tsp Urad dal
1 Sprig Curry leaves
Chilli powder - 1/2 tsp
Turmeric powder - a pinch
grated coconut - 1/4 cup
Salt to taste.


Heat the pan with the little oil add mustard seeds and urad dal and green chili and add curry leaves. Fry this for a min.
Then add the chopped carrot and beans. Now,Turmeric powder, chilli powder, salt and cook until the vegetables becomes soft and tender.
Garnish the poriyal with grated coconut.

Serve with white saambar rice or curd rice .

Sardin Fish gravy / Matthi meen kulambu


canned fish (sardines/matthi) - 1 (medium sized fishes 4 approx)
onion - 1 medium
Tomato - 1/2 finely chopped
grated coconut - 5 tsp
ginger - 1 inch piece finely chopped
garlic - 3 cloves finely chopped
curry leaves - few
green chili - 2
turmeric powder - 1/2 tsp
coriander seeds - 1 tsp
fenugreek seeds - 1/2 tsp
coconut oil - 3 tsp
tamarind - small lemon sized measure soak in water
Fish Masala(any) - 3 tsp
Salt as per the taste


Grind coconut,coriander seeds,coriander powder,fish masala,green chili and fenugreek seeds into to a fine paste with little water and keep it aside.
Heat a pan with 3 2tsp of coconut oil. Add onion , ginger , garlic, curry leaves and saute it for 10 mns.Now add tomato and turmeric powder.allow it to cook for 10 mns. Now add the masala paste which we griend early. Add salt as per taste and allow it to cook for 5 mins. Add the sardin fish ( I use canned sardin with tomato sause) with tamarind water.Allow it to cook only for 10 to 15 mns as the canned fish is already cooked/processed.Now sprinkle few drops of coconut oil on top of the gravy and close the lid.

Serve hot with rice/Idly or Dosa.

Recipe courtesy : my friend Bini . Thanks Bini for sharing the recipe :) .

Wednesday, May 19, 2010

Pav Bhaji


Cauliflower - 1/4 cup
Carrots - 1/4 cup
Beans - 1/4 cup
Green Peas - 1/4 cup
Potatos - 1/4 cup (Boiled and mashed)
Cabbage - 1/4 cup (Optional)
Tomatoes - 1/4 cup (finely chopped)
Onion - 1/4 cup
Ginger - 2 tsp
Garlic - 2 tsp
Medium sized Capcicum - 1/2 finely chopped
Green chillies - 5 (finely chopped)
Butter 5 tsp
Salt to taste
Pav Bhaji Masala - 5 tsp
Diner rolls(buns) - 8 (square shaped)

For garnishing

Lemon juice - 4 tsp
Finly chopped white onions - 1/2 cup
Fresh cilantro a bunch


Heat the butter in a pan . Saute ginger and garlic for few minutes . Add onions, green chillies fry until onions turns transparent add tomatoes and cook for 10 minutes. Put Cauliflower , Potatoes, Grean peas , carrots, capsicum and beans. Allow it to cook for 10 minutes. Add little water if required. Now sprinkle the Pav Bhaji Masala ans stir well. After 10 mns add salt and lemon juice and switch off the stove. Garnish with onions and cilantro.

Heat a non stick pan and toast the diner rolls using butter .

Serve hot with Garnished Bhaji.

Friday, March 26, 2010

Sola Paniyaram / Sorghum Muffins

Sola (Sorghum) Paniyaram with Coconut chutney Recipe .

Idly Rice – 1 cup
Whole Black gram – ½ cup
Sorghum (Solam) seeds – 2 cups
Canned sweet corn – 2 cups
Salt as required
Fenugreek seeds – 3 tsp


Soak Sorghum seeds in water overnight or about 5 to 6 hours.
Soak rice in water for 3 hours along with fenugreek seeds.
Soak whole black gram in water for an hour.
Grind all the above separately to a fine paste.
Add required salt, Mix them together and ferment it for the whole night in room temperature.
Heat the Paniyaram griddle, grease it with little oil and fill it with the batter.
Cook the Paniyaram to golden brown on both the sides.

Serve hot with Coconut chutney.

Wednesday, March 24, 2010

Spiral Pasta in Milk

I`m not very crazy about milk or any recipe made using Milk, But this is one recipe that caught my attention and tasted heavenly delicious even after adding Milk. I have avoided several processed food like sausages and canned pasta sauce and managed to use as many fresh Ingredients as possible.


Spiral Pasta - 2 cups (Or pasta with any shape or color you prefer)
Milk - 3 to 4 cups
Cauliflower - 1/2 cup
Fresh white button mushroom - 1/2 cup thinly sliced
Sweet corn (Fresh/Canned) - 1/2 cup
Capsicum - 1/4 of a medium sized one chopped
Onion shoots - 1/4 cup finely chopped
Green chilies - 3 split in two halves
Fresh black pepper - 4 tsp
Extra virgin olive oil - 4 tsp
Butter - 5 tsp
Shredded mozzarella Cheese - 1/4 cup
Ginger garlic paste - 4 tsp
Maida flour (finely-milled wheat flour) - 5 tsp
Mixed Italian Herbs - 1 tsp
Salt to taste


Bring enough water to boil with required amount of salt.
Soak pasta in the boiling water, cook according to the instruction on the packing and drain.
Heat a pan with olive oil. Add Mushrooms, Cauliflower, Capsicum, Green Chilies, salt and fry until the veggies are cooked.Put ginger garlic paste and stir fry until some nice flavor comes.
Now sprinkle black pepper, Onion shoots and sauté for a minute.
Finally add Sweet corn, fry for 5 minutes and switch off the stove.

Heat a pan with butter, once the butter melts put the Maida flour and fry for 5 minutes.

Now the Maida flour and butter together appears like a paste. Add milk and stir well until it turns somewhat like a smooth baby food. Sprinkle the Italian herbs, Shredded mozzarella Cheese, salt and mix well.

Put in the fried veggies, cooked pasta and stir until everything blends together. Garnish and serve hot.

Note: You can add any of your favorite veggies instead of Cauliflower.

Recipe courtesy: Though I have tasted several versions of this pasta during my visit to Italy, nothing impressed me but this one does… Thanks to my friend Divya for sharing this recipe :)

Tuesday, March 23, 2010

Crispy Adai Dosa / Mixed Lentil Dosa

It`s a very healthy Dosa made with variety of dals . I have added dals according to my taste. You can add different variety of Dals which catches your fancy.


Idly rice - 1/2 cup
Urad dal - 1/4 cup
Toor dal - 1/2 cup
Moong dal - 1/2 cup
Fenugreek seeds - 2 tsp
Large Onion - 1 (finely chopped)
Curry leaves - a hand full (half for grinding and half for batter)
Coriander leaves - 1/2 cup (finely chopped)
Garlic - 3 cloves
Ginger - 1 inch piece
Red Chilies - 5 or 6 (According to ur preference)
Asafotida - 1/4 tsp
Salt to taste


Soak the rice and dals along with fenugreek seeds for 3 hours in water.

Now add Red chilies, curry leaves, Ginger, Garlic, Asafotida and salt. Mix all of the above together and grind it to a coarse paste.

Remove the batter from grinder and add chopped onions, coriander leaves, curry leaves, mix well, cover and keep overnight for fermentation.

Heat the dosa griddle and pour the ada batter in circular motion, spray some oil and roast both the sides till it turns golden brown color.

Serve hot with tomato chutney .

Wednesday, March 10, 2010

Veg Fried Rice


Basmati rice - 1 cup
Onion - 1 chopped ( Medium sized)
Cauliflower - 1/4 cup ( you can also add mushrooms if you prefer)
Carrots and Beans - 1/2 cup (finely chopped)
Spring onion shoots - 10 (finely chopped)
Green Capsicum - 1/2
Ginger paste - 2 tsp
Garlic paste - 2 tsp
Pepper - 2 tsp
Soya sauce - 2 tbsp
ghee - 2 tsp ( for frying rice)
Oil - 3 tbsp
Salt - to taste


Soak the rice in water for 10 mns, drain the water and fry them using ghee until a good smell comes.
Now,Pressure cook the rice with enough water,cool it and keep it aside.
Heat oil in a pan, fry onions, once it turns transparent add ginger and garlic paste and saute for few mns.
Then add the veggies together and fry until they are half cooked . Now Add some frozen green peas if you prefer.
Add capsicum , soya sauce, pepper powder and fry for few mns. Finally add onion shoots fry for a minute and switch off the stove. Now mix the cooked rice with this mixture with required amount of salt .

Serve hot with tomato ketchup.

Peanut Poha Fudge


Peanuts - 1 cup
Poha - 2 cups
Sugar - 8 tsp
Condensed Milk - 1/2 cup (For preparing sugar syrup)
Grated coconut - 1/2 cup grated
Cardamom - 7 (powdered)
Ghee - 5 tsp
A pinch of Salt


Dry roast the peanuts to a golden brown texture. Remove the skin off and Keep it aside. Soak poha in water for 15 mns. Drain the water.

Mix together: Peanuts, Poha, Grated coconut, Cardamom powder, Milk mixed with sugar, a pinch of salt, Ghee and grind everything to a coarse mixture using a blender. Shape it according to your preference.

Refrigerate and serve cool.

Recipe courtesy : My friend Sharmi and this sweet is my Anniversary Special :)

Wednesday, February 10, 2010

Methi/Palak Malai Mater

I usually try only a couple of side dishes for chapathi most of the time and found this delicious recipe from one of my friend `s blog when i`m searching for something green and Healthy. I used coconut milk instead of Heavy whipping cream used in the actual recipe.


Fenugreek leaves – 1 bunch
Spinach- 1 bunch
Paneer- 10 small cubes
Green Peas – 1 cup
Coconut milk – 1 1/2 cup
Oil – 3 tsp
Cumin Seeds – 1/2 tsp
Ginger – 1 tsp, minced
Onions– 1 medium, chopped
Riped Tomatoes – 2 medium, chopped
Turmeric Powder – 1/2 tsp
Coriender Powder – 1/2 tsp
Garam Masala – 2 tsp
Red Chili Powder as required
Salt as needed


Wash and cut Fenugreek and Spinach leaves.Keep aside.
Heat oil a pan and Fry the paneer and soak it in warm salt water.
Now heat some oil in a pan and add mustard seeds, cumin seeds,curry leaves and allow it to splutter.
Add onions, fry for some time and add turmeric powderand Ginger.
Now add Tomatoes, mix and cook for 5 minutes.
Add Green Peas, Coriander Powder, Garam Masala, Red Chili Powder and Salt. Mix well, cover and cook for 5 minutes. drain the water from Fenugreek and spinach leaves and add it to the peas.Add the paneer to this mixture .
Cover the lid and cook until the leaves turns soft.
Finally add the coconut milk, mix well and remove from the stove. Dont cook after you add the coconut milk .
Serve hot with Chapati or Naan.

Recipe Courtesy : My friend Vaish

ThattaPayaru Kulambu / Gravy


Thatta payar-1 cup
Small onion-10 or big onion chopped-1
Sambar powder-2 tSP
Garlic smashed-6
Tamarind-1very little(1/4 tSP) (depend on the sourness of the mango used)
For seasoning
Mustard-1 tSP
Fennel seeds-1 tSP


In a kadai dry roast the the thatta payar in slow fire for 3 minutes .
Pour 3 cups of water and pressure cook for 5 minutes till the peas get cooked well.
Once the peas get cooked add the onion, tomatoes and sambar powder.
Now add the tamarind extract and the salt needed and cook for further 5 minutes.
Make sure that the curry is little watery.
The curry should be a little bit extra salty and hot so that the taste remains when it is mixed with rice.
When everything is cooked add the smashed garlic pieces before switching off the stove.
Season the gravy with the little oil and mustard seeds.
Serve hot with rice.

Vazhakkai Podimas / Raw Banana Fry


4 Raw Bananas (medium size)
5 cups of water
Salt as required
Hing as required
Turmeric powder 1/2 tsp
4 tsp of boiled rice
3 tsp of toor dhal
3 tsp of bengal gram
1 tsp of corriander seeds
Few Curry Leaves
5 Red Chillies


Slice the raw banana in to two halves without peeling the skin off and allow it to cook for about 10 mns in water with no salt.
remove from the stove,drain the water, peel the skin off and keep aside.
The bananas should be half cooked and firm and not mushy as this will render them impossible to be grated.
Grate the half cooked banans and spread them on a plate. Sprinkle salt and hing and allow to settle.
Roast the boiled rice, toor dhal, bengal gram, red chilies and the curry leaves and grind to a coarse powder in the mixer.
In a pan, add 2 spoons of oil, mustard seeds, urad dhal, curry leaves and hing and then the grated raw banana.
Add the roasted ground powder, mix well and serve hot with rassam saadham.

Tuesday, January 26, 2010

Garlic Gravy / Poondu Kulambu


Garlic - 10 to 12 cloves (Big one)
Onion - 1/2
Tomato - 1
Tamarind - Big gooseberry size
Mustard seeds and Urad dal - 1/2 tspn
Curry leaves - 1 sprig
Turmeric powder - 1/4 tspn
Oil - 2 to 3 tspn
Salt - to taste

Rost and make a paste of :

Red chilies - 3 to 4
Coriander seeds - 1/2 tspn
Cumin seeds - 1/2 tspn
Peppercorns - 1/4 tspn
Fennel seeds(perunjeeragam) - 1/4 tspn
Curry leaves - 2 sprigs
Garlic - 4 to 5


Finely chop Onion and Tomato.
Soak Tamarind in water for 15 minutes.
Extract about a cup tamarind juice from it and keep aside.
Heat a tspn of Oil in a pan.
Add Red chilies, Coriander seeds, Cumin seeds, Peppercorns, Fennel seeds, Curry leaves and roast till they are light brown, then remove from pan.
Roast 4 to 5 Garlic cloves till they are golden brown. Then make a very fine paste of these roasted items.
Heat little Oil in a pan, add Mustard seeds and Urad dal.
Once the seeds starts spluttering add Curry leaves and Garlic, fry till they are light brown.
Add Onion and fry till they are golden brown. Then add Tomatoes and fry till they become soft.
Add Turmeric powder, ground masala paste and fry for 2 to 3 minutes.
Add Tamarind juice, 1 or 2 cups of water and Salt to it. Keep the stove in high heat and bring the curry to boil completely, then reduce the heat to medium.
Cook till the curry becomes thick and Garlic are soft.
Serve hot with rice.