Monthly Archives: April 2017

Mutton (Lamb) Head Roast / Thalakari Varuval / How to make Thalakari Varuval with Video


Varuval is a semi-dry dish which is can be served as a side dish for rice, idly or dosa. Also, generous amount of oil is used in this dish, as the food gets cooked more in oil and less of water. Thala Kari Varuval or Lamb Head roast is one of the common dish among all the south Indian families (consuming non-vegetarian). Also, I have shared 2 variants of Lamb head curry / Thala Kari kulambu in my earlier posts, also click here to check out the recipe – Lamb Head Curry / Thala Kari Kulambu – 1 and Lamb Head Curry / Thala Kari Kulambu – 2.

CLICK HERE for more Lamb / Mutton / Goat recipes.

Coming to this varuval or roast, I have cooked the lamb head / Thala Kari with few ingredients available in all kitchens, but it tastes delicious. Let me share the recipe…

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Lamb Head Roast / Thalakari Varuval


  • Mutton (Lamb) Head – ¼ kg
  • Onions – 3 no’s (medium size)
  • Chilli powder – 1 tsp
  • Cumin seeds – 2 ¼ tsp
  • Curry leaves – a sprig
  • Mustard seeds – ¼ tsp
  • Turmeric powder – ¼ tsp
  • Pepper – 1 tsp
  • Ginger – 1 “inch stick – 1 no
  • Garlic – 6 cloves
  • Salt to taste
  • Sesame oil – 2 tbsp

Making of Lamb Head Roast / Thalakari Varuval –


  • Peel and finely chop the onions.
  • Clean the mutton head and roughly chop them into pieces.
  • Crush the ginger, garlic, 2 tsp of cumin seeds, black pepper to a coarse powder.
  • Heat oil in a pressure cooker, add mustard seeds, leftover cumin seeds and curry leaves, wait until they crackle.
  • Add the onions and cook until they turn golden brown, add the crushed spice masala (ginger, garlic, cumin and peppercorns).
  • Add the red chilli powder and turmeric powder, cook until the raw smell of the powder goes off.
  • Add the lamb head / thala Kari, salt and cook for 3 mins.
  • Pour ½ cup of water, and pressure-cook for 3 whistles or cover and cook until the meat is cooked.
  • Once the meat is cooked, remove the lid and cook in medium flame until the water evaporates and the oil floats on the top of the varuval.
  • Garnish with coriander leaves.

Serve hot. Goes out well with steamed rice or idly or dosa.

Note: After cooking when you need it to be gravy, you can wait until the oil floats on the top and remove the dish else if you want it to be dry, you can cook until the water evaporates and remove the dish.

Mango Chicken Salad / Summer Salad / Mango Recipes


What happens when there are so many mangoes around, my kids love to eat them as such, when it comes to me, I wanted to try some delicious recipe with mangoes (after eating it fresh). This resulted me in mango recipe collections and today it going to be Mango Chicken Salad.

CLICK HERE for more Mango Recipes and CLICK HERE for more Summer Recipes

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Mango Chicken Salad / Summer Salad / Mango Recipes

This salad takes just few mins to prepare and also very easy, even kids can prepare this. This salad has sweet, crunchy, little sour, creamy and mild spice in it, due to the ingredients used in it. Let me share the recipe…


  • Mango (Alphonso) – 1 no
  • Chicken – ¼ kg (Boneless)
  • Onions – 1 nos (medium size)
  • Pepper powder – 2 ½ tsps
  • Lemon juice – 2 tsps
  • Ice-berg Lettuce – 1 head
  • Cream Cheese – 3 tbsps
  • Mayonnaise – 1 tbsp
  • Cherry tomatoes – 8 nos
  • Salt to taste
  • Olive oil – 3 tbsp


  • Peel and cut the mangoes to medium pieces.
  • Clean and chop the chicken to small pieces, transfer it to a bowl, add 1 ½ tsp of pepper powder, 1 ½ tsp of lemon juice, salt and mix it all together. Marinate it for 15 mins.
  • Peel and thinly slice the onions (lengthwise).
  • Take cream cheese, mayonnaise, leftover pepper powder and mix it well until soft and creamy.
  • Heat olive oil in a pan, fry the marinated chicken pieces until they turn golden brown on both sides.
  • Drain the oil and transfer it to a plate.
  • Pour the drained olive oil to the cream cheese mixture, mix it well.
  • Now separate the petals of the ice-berg lettuce, take a plate and arrange it over the plate.
  • Transfer the 2 to 3 tsps of cream cheese mixture over the lettuce and spread it over the plate.
  • Add mangoes to the top it, and then sliced cherry tomatoes.
  • Add fried chicken over it and drizzle cream cheese over the chicken.
  • Serve at room temperature.

Note: You can also substitute cream cheese with sour cream and if don’t have cream cheese or sour cream you can omit the creamy portion.

Food Review – Toscano, VR Bengaluru, Whitefield, Bangalore


Got an invite for Food review at TOSCANO, VR Bengaluru, Whitefield, Bangalore. Usually it’s not only me but the whole family likes Italian Cuisine. Ambiance was too good, with beautiful music and the service was perfect. We had a three-course meal with starter, main course and the dessert. Let me share the pictures we had,

  • Starters –
    • Chicken Nuggets with Fries – Chicken nuggets was juicy, crispy and mildly flavored with spices.
    • Roasted Tomato soup with Crispy Pesto Bread – Soup was rich and tangy, pesto was wonderful with aroma and delicious taste.
  • Main course –
    • Grilled Pesto Chicken – chicken breast was marinated with the pesto sauce and was served with mashed potato and grilled vegetables.
    • Grilled Pesto Fish – Fish was marinated with pesto and served with mashed potato and grilled vegetables. Fish available on that particular day would be used for the dish.
  • Dessert –
    • Tiramisu with Chocolate Ice cream – Tiramisu was prepared done – juicy, soft and melts in the mouth.

We were invited for a Sunday Brunch and the price of the Sunday brunch is INR 799. Give a try, food was awesome and would keep on visiting frequently as it’s my neighborhood.

Toscano - Forum Neighbourhood Mall Menu, Reviews, Photos, Location and Info - Zomato