Introduction: Spice Banquet With Murgee Pottage and Ada Kebab

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Hi !

In this post I'm going to share how to make appetizer and main course using the same MASALA.

I'm from south of India and we use lot of spices in our daily meals which is also our tradition . Being an Indian malasa & kebabs are our favorite ones. So in a busy working week ,it is hard to grind and prepare the masala and use it for my gravy or any other dishes I cook. I don't want to give up my tradition way of cooking by just adding all the powder masalas which u get in the grocery stores packed. Look into my recipe as you will find it interesting, how the meal is prepared and tips about how the masala is prepared and stored .



1 Tb spoon of rice

! Tb spoon of Urad dal (brought in Indian store)

2 Tb spoons of fennel seeds

! Tb spoon of cumin seeds

3-4 Tb spoons of coriander seeds

4-5 cloves

2 cinnamon sticks broken

3 dry red chilly (depends on Spice level)

1 cup of grated coconut .


MASALA PASTE (see in the preparation note)

1 cup of onion cut into strips

1/2 cup of chopped tomatoes

1/2 spoon mustard seeds.

1/2 spoon turmeric powder

salt to taster.

cilantro leaves finely chopped


Take a pan , add 2 Tbs of oil and heat it to medium.

Now add rice , urad dal , cumin seeds , fennel seeds, coriander seeds , cinnamon , cloves and dry red chilly (as mentioned in the ingredients list ) and fry it in low heat .

The aroma of the spices starts to smoke out little by little.

Now when it is fried in low heat for about 2 mins , turn off the heat and allow it to cool down.

When it has come to the room temperature , put these fried spices in the spice grinder along with one cup of coconut .

Grind it by adding little amount of water.

This will turn into a masala paste as shown in the picture above.


If you want more quantity of masala , do this preparation with the ingredients in double the ratios mentioned in the ingredient list. You can store the masala in the refrigerator for about a week.


Take a pan , add 4 table spoons of oil and heat it to medium.

Now add little mustard seeds .

Then add chopped onions and saute it .

Let it turn into golden brown. Then add 1 Tbs of ginger garlic paste

Saute it for about 2 mins in medium heat.

Now add chopped tomatoes and stir it and allow it to cook well for about another 2 mins.

Now add the MASALA which u have grinded in the spice grinder.

Add little turmeric.

Stir it and mix it well .

Now add 250g of chicken and again stir it well with the masala as shown in the picture above.

Add 1 1/2 cups of water , stir it well with all the ingredients added.

Close it with a lid and cook for about 7-10 mins in low heat untill the chicken is cooked .

The final gravy will be like the one shown in the above picture.

Serve it with hot rice or roti .


3 eggs

1 cup chopped onions


salt to taste


Break 3 eggs into a bowl.

Add chopped onions, MASALA paste , salt to taste and mix it well .

You will get the batter like shown in the above picture.


Take a PANIYARAM pan (see the above picture) which i got it in the indian store.

Wipe it with oil and pour the batter in each cup of the pan like shown in the picture above.

Cook it in low flame for about 2 mins with lid closed.

Now flip it using a fork or a spoon . See the picture above.

Now allow it cook for about 1 - 1:30 mins .

Now your ADA KEBAB or EGG KEBAB is ready .

NOTE: You can also bake this egg kebab using the cup cake tray if you do not have any PANIYARAM COOKING PAN ( can get it amazon in non stick). Traditional this Paniaram pan is made of SOAPSTONE VESSELS( KAL CHATTI) . This is also used widely in South Asian countries like Thailand , Malaysia . But I used which is made of metal.


This PANIYARAM COOKING pan is a useful one for making south Indian Breakfast more quickly and is a life saver in the kitchen at times.


This Murgee pottage ( chicken gravy) goes well with both cooked white rice and wheat roti or even NAN Bread(famous in Indian restaurants).


In this post I'm sharing you how to make 2 dishes with one MASALA grinded into Paste.

This Masala Paste can be used for making more such gravies like vegetable korma , soy chunks korma , soy chunks kebab , potato gravy and it goes on with different combinations of gravy .

This MASALA PASTE which is grinded , can be refrigerated about a week untouched.

You can also put the paste in ice trays , freeze them and store in the freezer in cubes zip locked.

This helps you to make any gravy of your choice for your meals even on your busy week .

Enjoy this recipe by making it . Hope you find all the tips useful .

If you like it please give comment & click on the heart above in this page.

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