Friday, January 28, 2011

Fish Curry in Coconut Gravy


A very delicious fish curry which serves as a fine combination with rice as a main curry, with puttu, dosa, appam and plain bread!

Ingredients:
  1. Fish- 1/2 kg
  2. Tomato- 1, sliced
  3. Onion- 1 large, thinly sliced
  4. Green chillies- 2, slit
  5. Garlic- 4 pods, chopped
  6. Mustard seeds- 1/2 teaspoon
  7. Red chilly powder- 3-4 teaspoon
  8. Turmeric powder-1/2 teaspoon
  9. Coconut,grated- 1 cup
  10. Curry leaves- A handful
  11. Tamarind paste(thick)- 3/4 teaspoon
  12. Water- as required
  13. Oil- 1 tablespoon

 Method:

  1.  Marinate the cleaned fish with 1/2 teaspoon turmeric and 1 teaspoon each of salt and red chilly powder and keep aside.
  2. Meanwhile heat oil in a pan, add onion(Keep 1 teaspoon of onions, cubed aside), garlic and saute till soft.
  3. Add the green chillies, tomatoes and saute
  4. Add the remaining chilly powder,turmeric powder,salt,cover and cook for 5 mins.
  5. Meanwhile Grind the grated coconut with little water to a very fine paste.
  6. Add the ground paste along with turmeric paste to the boiling onion base,stir well.
  7. Add the marinated fishes and mix well.Add water if required
  8. Check for the salt requirements and add more if required.
  9. Throw in the curry leaves.
  10. Cook covered in low flame for 10 mins.
  11. Saute the cubed onions till dark brown
  12. Add them to the curry and mix well.
  13. Remove from fire and move onto a serving bowl.
Serve with rice. Check for the spice and tamarind requirements and add more to suit your taste.

Chicken Noodles

Very easy evening snack. I usually go for it when I am damn too lazy to cook on winter evenings!

Ingredients:
  1. Noodles- as required
  2. Chicken,Boneless- 1/2 cup shredded
  3. Capsicum- 1 large, cut into small pieces
  4. Carrot- 1/2 cup, Cut into small pieces
  5. Cabbage-1/2 cup,Cut into small pieces
  6. Onion- 1 small,thinly sliced
  7. Garlic- 2 pods,thinly sliced
  8. Pepper powder-1 1/2 teaspoon
  9. Salt- 1 teaspoon
  10. Chilli Sauce- 1 teaspoon
  11. Soya sauce- 1 teaspoon
  12. Oil- 1/2 tablespoon
  13. Water- To boil Noodles
Method:
  1. Boil noodles as per packet instructions, drain and keep aside.
  2. Heat oil in a pan ,saute the shredded chicken pieces.
  3. Add onion, garlic, and saute till onions are soft.
  4. Add the remaining vegetables, Salt,pepper and saute maintaining the crispiness of vegetables.
  5. Add the drained Noodles and mix well.
  6. Add the sauce and mix thoroughly.
  7. Heat a non stick pan and make scrambled egg.
  8. Add egg to the noodles.
  9. Serve hot!
Pepper and salt can be added more, As always I added and extra 1 teaspoon of pepper. Also adding some oil while boiling noodles will help in the noodles not sticking to each other. Enjoy the chicken noodles. Egg noodles can be prepared with omitting the chicken part.

Tomato Rasam


Very healthy and vitamins and iron rich dish. Can have it as a curry with rice, can have it as a health drink/soup. A must dish with all Kerala sadya. A pretty good medicine for cough and cold!

Ingredients:
  1. Toor dal- I tablespoon
  2. Tomato- 1 medium,diced
  3. Garlic- 4 pods, crushed
  4. Turmeric powder- 1/4 teaspoon
  5. Red Chilly powder-1 teaspoon
  6. Pepper powder- 1 teaspoon, or more
  7. Salt- 1 1/2 teaspoon, or more
  8. Coriander leaves- 6-10
  9. Water- 2 cups
  10. Thick Tamarind paste- 1 teaspoon or more,as required
  11. Ghee-1/2 teaspoon
  12. Mustard seeds-1/2 teaspoon
  13. Dried red chilly- 2
  14. Asafoetida powder- A pinch

To Grind:
  1. Pepper whole- 6
  2. Dried red chilly- 3
  3. Coriander seeds-5-6
Method:
  1. Grind the grinding ingredients to a fine powder.
  2. Pressure cook the toor dal, mash well and keep aside.
  3. Meanwhile boil water in a vessel , add the ground powder,red chilly powder,turmeric powder,pepper powder to it.
  4. When the water boils, add the crushed garlic, tomatoes, cover and cook.
  5. When the tomatoes blend well with water, add tamarind paste, mashed toor dal, salt, sprinkle coriander leaves, cover and cook for 10-15 mins on low flame.
  6. Heat the ghee in another pan, splutter mustard seeds, dried red chillies and season the rasam along with asafoetida powder.
Serve hot! More pepper can be added when having it during cough or cold. Its an excellent medicine.Tamarind taste can also be altered on requirements. Enjoy Rasam!!!

Masala Egg Omelet


Too simple evening snack. Well this can be served as a side dish fr rotis/chapathis too. A variation of ordinary egg omelet with masalas stuffed in. Have a try

Ingredients:
  1. Egg- 2
  2. Tomato- 1 small, thinly chopped
  3. Onion-1 Small,very thinly sliced
  4. Green chillies- 2,thinly chopped
  5. Garlic- 2 pods,finely sliced
  6. Pepper powder- 1 teaspoon
  7. Garam Masala- 1/4 teaspoon
  8. Red Chilly Powder- 1/2 teaspoon
  9. Salt-1 teaspoon,as required
  10. Turmeric powder- A pinch
  11. Oil- 1/4 tablespoon
Method:
  1. Beat the eggs well with 1/2 teaspoon pepper and 1/2 teaspoon salt and keep aside
  2. meanwhile Heat oil in a pan, saute onions,garlic till soft.
  3. Add the remaining spice powders,green chillies and mix well.
  4. Add tomatoes and cook till they blend well with onion base.
  5. Do not overcook the onion tomato base since it may get burnt.
  6. Keep aside 2 teaspoon of the cooked base and spread the remaining on to a non stick pan.
  7. Pour the beaten egg to the base and cook in medium flame. Do not burn the base.
  8. Turn over and cook the other side too.
  9. Move on to a serving dish and sprinkle the cooked onion base kept aside on top.
Spice lovers can add more pepper/red chilly powder. Give a mild spice flavour for kids to love the dish. Masala egg omelet is ready to be served!

Tuesday, January 25, 2011

American Chopsuey


Hey Do not get confused with the name! Its an Indo chinese cuisine. Noodles, topped up with a rich sauce and bulls eye adds extra appeal to the dish.

Ingredients:
  1. Noodles- 200 gm,take as you need
  2. Egg- 2
  3. Cut vegetables- 1 1/2cups(carrot,capsicum,cabbage,mushroom,cauliflower)
  4. Ginger- 2 inch piece,finely cut
  5. Garlic- 4 pods,minced
  6. Onion- 1 medium,thinly sliced
  7. Cornflour- 2 teaspoon
  8. Vegetable/chicken stock- 1 cup
  9. Minced chicken- 1/2 cup
  10. Salt- 1-2 teaspoon, as required
  11. Pepper powder- 1-2 teaspoon,as required
  12. Tomato sauce- 2 tablespoon
  13. Chilly sauce- 2 teaspoon
  14. Soya sauce- 1 teaspoon
  15. Water
  16. Oil- for frying noodles
Method:
  1. Cook the noodles as per instructions, drain water and keep aside.
  2. Heat oil in a deep bottomed pan and fry noodles little by little till crisp. Do not make it too solid.Drain oil and set aside
  3. Heat 1 tablespoon oil in a pan
  4. Add the minced chicken pieces and fry for 2 mins.
  5. Add the onions,ginger,garlic and saute till soft.
  6. Add the cut vegetables and saute till they get cooked , but remains crispiness
  7. Meanwhile mix the corn flour with chicken stock, all sauces, salt and pepper to a fine consistency.
  8. Add this to the cooked vegetable chicken mix.
  9. Add 1/4 cup water,mix well
  10. Cook till the sauce attains a thick consistency.
  11. Just taste it and add more salt or pepper if required, I added 1 teaspoon more pepper.
  12. Now heat a non stick pan and make bulls eye with egg, salt and pepper.
  13. Bring the fried noodles to a serving plate , top them with the prepared sauce and throw the bulls eye on top. Serve hot!.
Enjoy the Indo Chinese delicacy. Eggetarians and avoid mean and opt for vegetable stock, Vegans, just do the same and pull out form bulls eye part!. Kids would love it. My husband just loves the dishes. Please don’t over fry the noodles, since it would become difficult to mix with the sauce. Also you can use any noodles of your choice, I used the brown ones here. Enjoy!

One pot Chicken Biriyani


One pot chicken biriyani or bachelors chicken biriyani is the simplest of all biriyanis! Well it can be called as chicken pulao, suits better than biriyani! 

Ingredients:
  1. Chicken-1/4kg,cut into pieces
  2. Basmati Rice- 1 cup
  3. Onion- 2 large, thinly sliced
  4. Ginger garlic paste- 2 teaspoon
  5. Red chilly powder- 1 1/2 teaspoon
  6. Turmeric powder- 1/2 teaspoon
  7. Pepper powder- 1/2 teaspoon
  8. Coriander powder- 1/2 teaspoon
  9. Salt- 2 teaspoon, as required
  10. Bay leaves- 2-4
  11. Cardamom pods- 2
  12. Cloves-2
  13. Cinnamon stick- 2 inch piece
  14. Pepper,whole-2-4
  15. Cumin seeds- 1/4 teaspoon
  16. Ghee-1/4 cup
  17. Raisins,cashew- for garnishing
  18. Water- 1 1/2 cups
Method:
  1. Wash drain and keep rice aside.
  2. Heat half of the ghee in a pan. 
  3. Add ingredients 9-13 and saute till aroma fills in air.
  4. Add ginger garlic paste and saute till raw smell fades away
  5. Keep 1/2 onion aside and add remaining to the pan with spices and saute till golden brown.
  6. When they are done, keep them to a side in pan and lower the heat.
  7. Pour in the ingredients 4-7 and heat them.
  8. Mix the spice and onion well.
  9. Pour in remaining ghee and add the chicken pieces, and fry them till they become firm.
  10. Add the drained rice, and mix well.
  11. Add water,salt and mix well.Check for salt,spice requirements and add more if required.
  12. Cover and cook in low flame till rice is done. 
  13. There may be some water at the bottom, open the lid and move gently with a fork to let the water escape and evaporate.
  14. Fry remaining onion, cashews,raisins in ghee and garnish!
Serve hot with cucumber onion raita. Simple dinner/lunch is ready to be served. Happy cooking,happy eating.

Prawns curry in coconut gravy


A very delicious curry for all prawns lovers. Good combination with rice as a main curry, with chapathis, puttu, dosa, even bread!

Ingredients:
  1. Prawns- 1/2 kg
  2. Tomato- 1, sliced
  3. Onion- 1 large, thinly sliced
  4. Green chillies- 2, slit
  5. Garlic- 4 pods, chopped
  6. Mustard seeds- 1/2 teaspoon
  7. Red chilly powder- 3-4 teaspoon
  8. Turmeric powder-1/2 teaspoon
  9. Coconut,grated- 1 cup
  10. Curry leaves- A handful
  11. Tamarind paste(thick)- 3/4 teaspoon
  12. Water- as required
  13. Oil- 1 tablespoon
Method:
  1. Marinate the cleaned prawns with 1/2 teaspoon turmeric and 1 teaspoon each of salt and red chilly powder and keep aside.
  2. Meanwhile heat oil in a pan and splutter mustard seeds.
  3. Add onion, garlic and saute till soft.
  4. Add the green chillies, tomatoes and saute
  5. Add the remaining chilly powder,turmeric powder,salt,cover and cook for 5 mins.
  6. Meanwhile Grind the grated coconut with little water to a very fine paste.
  7. Add the ground paste along with turmeric paste to the boiling onion base,stir well.
  8. Add the marinated prawns and mix well.Add water if required
  9. Check for the salt requirements and add more if required.
  10. Throw in the curry leaves.
  11. Cook covered in low flame for 10 mins.
  12. Remove from fire and move onto a serving bowl.
Serve hot with rice along with any thoran. Its surely slurping! Check out!

Mushroom Thoran


A mild spicy thoran/side dish with rice/chapathis. Very simple yet healthy.

Ingredients:
  1. Mushroom- 1 cup,very thinly sliced.
  2. Onion-1 thinly sliced
  3. Garlic- 4 pods, sliced
  4. Dried red chillies- 2
  5. Curry leaves- 5-10
  6. Grated coconut- 1 cup
  7. Salt-1-2 teaspoon, as required
  8. Red chilly powder-1 teaspoon
  9. Turmeric powder-1/4 teaspoon
  10. Pepper powder- 1 teaspoon
  11. Mustard seeds- 1/2 teaspoon
  12. Oil- 3/4 tablespoon
Methods:
  1. Rub the thinly cut mushroom with turmeric powder and 1/2 teaspoon salt and keep aside for 10 mins.
  2. Heat oil in a pan and saute the mushrooms for 2-4 mins.
  3. Drain and keep aside
  4. Heat the same pan, splutter mustard seeds, add red chillies, curry leaves and saute.
  5. Add thinly sliced onions, garlic and saute till soft.
  6. Add the grated coconut ,mushrooms and saute till coconut turn golden brown in low heat
  7. Remove from fire and serve hot

Good combination with chapathi. Mushroom lovers will love this dish, can add garam masala if that taste is desired!

Saturday, January 22, 2011

Prawns Roast


Prawns roast in a very traditional way. Spicy, simple and yummy. Even being allergic to prawns I cant resist myself from having a bite whenever I cook for him.

Ingredients:
  1. Prawns- 1/4 kg
  2. Onion-1 large,thinly sliced
  3. Tomato- 1 medium, chopped into wedges
  4. Green chillies-2,slit
  5. Ginger-garlic paste- 1 teaspoon
  6. Red chilly powder-2 teaspoon
  7. Pepper powder-3 teaspoon
  8. Coriander powder-1 teaspoon
  9. Garam masala- 1/4 teaspoon
  10. Turmeric powder- a pinch
  11. Curry leaves- 10
  12. Salt-1-2 teaspoon, as required
  13. Think coconut milk- 1/2 cup
  14. Water-1/4 cup
  15. Oil- 3/4 tablespoon
Method:
  1. Clean and wash the prawns
  2. Marinate the prawns with 1 teaspoon each of pepper powder and chilly powder,1/2 teaspoon salt,turmeric powder and keep aside for around 30 mins.
  3. Heat oil in a pan and shallow fry the prawns and keep aside
  4. To the same pan add onions and saute till soft
  5. Add ginger garlic paste and saute till raw smell fades away
  6. Add slit green chillies, tomatoes along with ingredients 6-12 and mix well
  7. Add prawns,water and cook in low flame for 5 min.
  8. Check for salt and spice requirements and and if required
  9. Add coconut milk,cook in medium flame for 2 mins then on high flame till the water evaporates and masala becomes thick.
  10. Move to a serving dish.
Serve hot with rice/ chapathi/ roti. Its simple delicious. 

Lemon Flavoured Chicken Pasta


Too simple dish, can be served as morning breakfast as well as evening snack. Healthy too, No cheese, no mayonnaise!

Ingredients:
  1. Macaroni- 1 cup
  2. Boneless chicken breasts- 1/2 cup, cut into small pieces
  3. Onion-1/2 , thinly sliced
  4. Lime juice- 2 teaspoon
  5. Black pepper powder- 1 1/2 teaspoon
  6. Salt-1 teaspoon
  7. Water- to boil macaroni
  8. Oil- 2 teaspoon

Method:
  1. Marinate the chicken pieces with 1/2 teaspoon each of salt and pepper and keep aside.
  2. Meanwhile boil the macaroni according to instructions on pack and keep aside
  3. Heat oil in a pan and saute onions till soft.
  4. Add the chicken pieces and saute till colour changes to whitish.
  5. Pour in the boiled macaroni , add remaining salt,pepper and mix well.
  6. Add the lime juice and mix thoroughly.
  7. Saute till all water content evaporates and pasta becomes dry.
  8. Add more salt or pepper if required, I love pepper flavour and added another 1/2 teaspoon of them
  9. Serve hot

Very simple and easy to prepare dish. Kids would love it a lot. Any oil can be used, can be substituted with butter too. Happy eating!

Achari Murgh/Chicken Achari


Achari Murgh as the name says ,is spicy as any pickle. Very much tempting chicken delicacy.

Ingredients:
  1. Chicken- 1/2 kg
  2. Onion- 2, very thinly sliced
  3. Green chillies- 4,slit
  4. Ginger garlic paste- 1 tablespoon
  5. Red chilly powder- 2 teaspoon
  6. Salt- 1 1/2 teaspoon
  7. Sugar- 1 teaspoon
  8. Cumin seeds- 1/2 teaspoon
  9. Cardamom- 2
  10. Cloves- 2
  11. Dried red chilli flakes- 1 teaspoon
  12. Asafoetida- a pinch
  13. Fenugreek seeds- 1/2 teaspoon
  14. Mustard seeds- 1/2 teaspoon
  15. Turmeric powder- 1/4 teaspoon
  16. Lemon juice- 1 tablespoon
  17. Curd- 3/4 cup, beaten
  18. Oil- 1 tablespoon
  19. Coriander leaves for garnishing
  20. Water- 1/4 cup
Method:
  1. Heat oil in a pan and splutter mustard seeds.
  2. When they splutter reduce heat and add ingredients 8-14 and fry for a while.
  3. Add the cut onions and saute till golden brown
  4. Add the ginger garlic paste and saute till raw smell goes away
  5. Add the chicken,green chillies, salt,red chillies, sugar,turmeric powder and fry for 2-3 mins on high flame
  6. Add curd and stir well, and let it boil. 
  7. Cover and cook for another 10-15 mins till chicken is cooked
  8. Add the lime juice,boil for another 3 mins.
  9. Add water and stir well.
  10. Cook in high flame till the gravy becomes thick.
  11. Garnish with coriander leaves and serve hot.
Serve with roti/ rice! Adjust the spice levels as desired. Lime juice too can be adjusted to suit demand. Enjoy Achari Murgh!

Friday, January 21, 2011

Pav Bhaji Rolls


Healthy evening snack made of long bread and vegetables.

Ingredients:
  1. Long bun- 4
  2. Potato- 2 medium, boiled and mashed
  3. Onion- 1 large,cut into edges
  4. Green peas-1/2 cup, boiled and mashed along with potatoes
  5. Tomato-1,cut into wedges
  6. Green chillies-2 ,cut into small pieces
  7. Pav bhaji masala-1 tablespoon
  8. Red chilly powder- 1 teaspoon
  9. Turmeric powder- a pinch
  10. Ginger garlic paste- 1 teaspoon
  11. Salt-1 teaspoon
  12. Lemon juice-1 tablespoon
  13. Oil
Method:
  1. Boil and mash potatoes and green chillies with a pinch of salt and keep aside
  2. Meanwhile, heat oil in a pan, saute onions till soft(Keep 2 teaspoon onion aside)
  3. Add tomatoes green chillies along with ingredients 7-11 and mix well
  4. Add the boiled vegetables and mix well. Pour the lemon juice and mix thoroughly in low flame. Add little water if the mix is too thick.
  5. Boil till the gravy becomes thick.
  6. Stuff the long bun with the thick masala gravy
  7. Garnish the stuffed part with onion wedges
  8. Microwave for a min
  9. Serve Hot!
If you don't have a ready made pav bhaji masala,you can easily prepare them.Please follow the steps below to know how to prepare home made pav bhaji masala.
Roast separately 1 tablespoon each of red chilly powder,coriander powder,1/2 tablespoon each of black pepper powder, cumin powder, 2 sticks of cinnamon,2 cloves, 2 cardamom ,a pinch of turmeric powder,1 teaspoon fennel seeds and grind them while cool. Fresh pav bhaji masala is ready.Store in airtight container
Happy eating!

    Rava Kesri/Laddu/Burfi


    Very sweet snack. Served during festivals, as a breakfast , also a favourite snack for sweet lovers. Frankly speaking I would love to have it as breakfast ,though cant eat much cos the sweetness hits!

    Ingredients:
    1. Rava/Semolina- 1 cup
    2. Sugar- 2 cup
    3. Ghee- 1 cup
    4. Milk- 1/2 cup
    5. Water- 2 cups
    6. Cardamom powder- 1 teaspoon
    7. Raisins- 10
    8. Cashew-10
    9. Color- A pinch(optional)
    Method:
    1. Heat 2 tablespoon ghee and fry cashews and raisins and keep aside
    2. To the same pan add rava and roast them till raw smell is gone
    3. Boil milk and water together and pour into the rava
    4. Add sugar and stir well so that no lumps are formed.
    5. Pour in remaining ghee and color along with cardamom powder and stir well till the rava thickens
    6. Remove from fire and cool.
    7. Serve Kesri as such or roll them to any desired shape. Make laddus or burfi!
    Refrigerate once it cools down. Serve as a dessert!

    Special Egg Puff


    Something I was missing for pretty long time.. Egg puffs along with hot evening tea. Though couldn't manage to get puff pastry sheets, I tried making these puffs in pan cakes, and guess what? My husband loved it  a lot..

    Ingredients:
    1. Boiled eggs-2, cut into half
    2. Pepper powder-1/2 teaspoon
    3. Salt-1 1/2 teaspoon
    4. Turmeric powder- a pinch
    5. Chicken masala- 1 teaspoon
    6. Ginger garlic paste- 1 teaspoon
    7. Onion- 1 medium, thinly sliced
    8. Corn flour- 2 tablespoon
    9. All purpose flour- 2 tablespoon
    10. Egg-1
    11. Water
    12. Oil- 2 teaspoon
    13. Paste of 2 teaspoon All purpose flour in little water
    Method:
    1. Make a dosa like batter with corn flour,all purpose flour and egg adding 1/2 teaspoon salt.
    2. Heat a non stick pan and make 4 pan cakes one by one using the batter.
    3. Try to make square shaped pancakes, or else cut the edges once the pan cakes are ready to make a square.
    4. Heat oil in a pan add onion,saute.
    5. Add all other ingredients (2-6) and mix well till dry.
    6. Remove from fire and keep aside,dividing the into 4 equal parts
    7. Now take the squared pan cakes and place onion masala at centre and keep halved egg on it. 
    8. Fold from all side and stick them to one another using all purpose flour paste as binding agent
    9. Repeat the same for rest 3 ..
    10. Microwave for a minute or two.
    Serve hot! A simple evening snack. Though it doesn't look like the authentic egg puffs with puff pastry, anyone can easily make it at home even at absence of sheets! Please try it out and enjoy!

    Wednesday, January 19, 2011

    Minced Chicken Masala


    A very spicy dish. Goes well with dosa, rice, chapathi and even bread!. The potato fillings make it even enjoyable.

    Ingredients:
    1. Minced chicken- 1 cup
    2. Onion- 1 large, cut into small wedges
    3. Tomato- 1 medium, cut into small wedges
    4. Capsicum-1 ,cut into small wedges
    5. Green chillies-2 slit
    6. Potato-1 large,cubed
    7. Ginger- 1 inch piece, finely shredded
    8. Garlic- 4 pods, sliced
    9. Chilly powder-2 teaspoon
    10. Pepper powder-2 teaspoon
    11. Turmeric powder-1/4 teaspoon
    12. Coriander powder- 1 teaspoon
    13. Garam masala-1 teaspoon
    14. Salt-1-2 teaspoon, as required
    15. Oil
    16. Water
    17. Milk-2 teaspoon(optional)
    18. Curry leaves-5-10
    Method:
    1. Wash and marinate the minced chicken with little salt and milk for 5 min(Milk helps in the chicken pieces not sticking to one another)
    2. Meanwhile pressure cook the potatoes
    3. Heat oil in a pan and saute onion,ginger,garlic till they are soft
    4. Add capsicum, tomatoes ,cooked potatoes and saute for 2-3 mins.
    5. Add the minced chicken, green chillies along with all other ingredients
    6. Cover and cook in low flame for 10-15 mins till the water is absorbed and gravy becomes thick
    7. Move onto a serving dish and serve hot
    Its very simple and tasty. Just can have it like a thoran with rice!

    Carrot Halwa/ Gajar Halwa


    Carrot halwa, one of the sweets served during many Indian festivals. Made up of rich carrot its healthy but its sweet so.... be careful not to eat too much!

    Ingredients:
    1. Carrot- 2 cups,grated
    2. Sugar-3 tablespoon
    3. Ghee-1/4 cup
    4. Milk-3/4 cup
    5. Raisins-10
    6. Cashew-10
    Method:
    1. Heat ghee in a pan, toss the cashews and raisins and keep them aside
    2. To the same pan add the grated carrot and saute for 5-10 mins.
    3. Add milk and saute so that the carrots become soft.
    4. Add the sugar and stir well in low flame so that its completely dissolved with milk.
    5. Throw in the cashews and raisins, keep stirring till the milk is evaporated and halwa becomes thick.
    6. Refrigerate and serve!
    Kids would love it a lot. Can be preserved up to 5 days in refrigerator, but eat fresh always!

    Sweet Bread Toast


    A sweet evening snack that kids would love to have.Healthy too, but since ghee is used, be careful with adults!

    Ingredients:
    1. Bread- 8 nos
    2. Milk- 1/2 cup
    3. Sugar- 1 tablespoon
    4. Ghee-4 teaspoon

    Method:
    1. Dissolve sugar in milk and pour it in a wide plate
    2. Heat a pan and add 1/2 teaspoon ghee.
    3. Dip the bread in the milk syrup and throw into the pan.
    4. Turnover the sides so that it wont get burnt
    5. Toast the bread till they becomes  semi soft
    6. Repeat the same procedure with remaining bread loafs
    Serve hot with evening tea or as an breakfast!

    Paneer Bhurji


    Vegetarian side dish to be served with roti/chapathi also rice. Can be a substitute for egg bhurji.. :)

    Ingredients:
    1. Paneer/Cottage cheese- 1 cup, grated or crushed
    2. Onion-1 large,cut into small squares
    3. Tomato- 1 large,cut into small squares
    4. Capsicum-2,cut into small squares
    5. Green chillies- 2,slit
    6. Cumin seeds- 1/2 teaspoon
    7. Chilly powder-2 teaspoon
    8. Turmeric powder-1/4 teaspoon
    9. Garam masala- 1 teaspoon
    10. Pepper powder-1 teaspoon
    11. Coriander powder- 1/2 teaspoon
    12. Salt- 1-2 teaspoon, as required
    13. Water- 1/2 cup
    14. Oil- 1 tablespoon
    Method:
    1. Heat oil in a pan and crackle cumin seeds.
    2. Add onion and saute till they become soft.
    3. Add capsicum, green chillies and saute for another 2-3 mins.
    4. Add tomatoes and saute for a while
    5. Add ingredients 7-12 and saute.
    6. Add the grated paneer along with water and mix well.
    7. Cover and cook in high flame for 3-5 mins.
    8. Remove from fire when the gravy is thick and ready to be served
    Serve hot with Chapathi.. Spice level can be adjusted, I love pepper flavour, so added another spoon of them!

    Tuesday, January 18, 2011

    Honey Chicken


    A sweet and mild spicy chicken. Rich sauce made with ginger and honey is the real star here!

    Ingredients:
    1. Boneless chicken- 1/2 kg, cut into small parts
    2. Corn flour- 3tablespoon
    3. All purpose flour-1/4 tablespoon
    4. Egg- 1
    5. Baking powder- 3/4 teaspoon
    6. Water -1/4 cup
    7. Oil- for frying
    8. Ginger- 2 teaspoon, very finely cut
    9. Garlic- 2 teaspoon,very thinly sliced
    10. Honey- 4 tablespoon
    11. Salt-1/2 teaspoon
    12. Corn starch- 1 teaspoon dissolved in 1 teaspoon water
    13. White vinegar- 1 teaspoon
    14. Oil-1 tablespoon 
    15. Sesame seeds- For garnishing
    Method:
    1. Clean and keep the cut chicken aside
    2. Mix ingredients 2-6 to make a thick and smooth batter.
    3. Combine chicken with the batter and keep aside for min 30 mins.
    4. Now fry enough oil in a deep bottomed pan and put the chicken pieces one by one.
    5. Fry all the pieces,drain and keep aside.
    6. To make the sauce,1 tablespoon oil in a pan and ad minced ginger,garlic and saute for a while.
    7. Add ingredients 10-13 and keep stirring for 3 minutes till a lovely smell comes!
    8. Keep the pan with sauce in very low heat and add the fried chicken pieces to it,mix well.
    9. Remove and drain the hone chicken.
    10. Move onto a serving plate and garnish with sesame seeds,fresh or roasted!
    A perfect side dish for fried rice and other Chinese items. Well can be served as a starter item too.. Kids will love it because of the sweetness!

    Chilly Chicken


    Chinese chilli chicken, I guess would be the most demanding of Chinese dishes. Its a simple one to prepare,but beginners may find it a bit time consuming.

    Ingredients:
    1. Chicken- 1/2 kg, boneless,cut into small parts
    2. Onion-1 large,cut into wedges
    3. Capsicum-2,cut into squares
    4. Garlic- 4 pods,thinly sliced
    5. Ginger- 1 inch, thinly sliced
    6. Corn flour-3 tablespoon
    7. Egg- 1
    8. Salt- 1-2 teaspoon
    9. Red hilly powder-2 teaspoon
    10. Chilli sauce- 1/2 tablespoon
    11. Tomato sauce- 1/2 tablespoon
    12. Soya sauce- 1 1/2 tablespoon
    13. Chicken stock- 1/2 cup(prepare by boiling chicken in water)
    14. Water-1/2 cup
    15. Oil
    Method:
    1. Make a fine batter with 2 tablespoon cornflour,egg,salt,red chilly powder and 1 tablespoon Soya sauce
    2. Dip the clean and cut chicken pieces into the batter and keep aside for 15-20 mins
    3. Heat oil in a deep bottomed pan and fry the chicken pieces till brownish.
    4. Drain a keep aside.
    5. In another pan heat 1 tablespoon oil(use the same oil used in frying the chicken) and saute the onions,capsicum,ginger and garlic.
    6. Add the chicken stock,water and boil the mix.
    7. Add all the remaining sauces and mix thoroughly.
    8. Add the fried chicken pieces
    9. Dissolve 1 tablespoon corn flour in 1/2 cup water and ad to the chicken.
    10. Cook for 4-5 mins, to attain a thick consistency
    11. Serve hot!
    Garnish with spring onions and serve hot. Serve as a starter/side dish. Happy Cooking!!!

    Lazy Chicken Fry


    A very simple chicken dish with minimal ingredients.. So I named it lazy lazy!!! LOL...

    Ingredients:
    1. Chicken breasts- 1/2 kg,cut into small parts
    2. Onion-2 large,thinly sliced
    3. Ginger-2 inch piece,cut very fine
    4. Chilly powder-1 teaspoon
    5. Pepper powder-1 teaspoon
    6. Turmeric powder- A pinch
    7. Salt-1-2 teaspoon,as required
    8. Oil-2 tablespoon

    Method:
    1. Wash and clean the cut chicken pieces
    2. Marinate the chicken pieces with pepper powder,turmeric powder,chilly powder,1 teaspoon salt and keep aside for some 10-15 mins
    3. Heat oil in a pan and fry the marinate chicken pieces,till they turn golden brown.
    4. To the same pan add the sliced onions,ginger,salt and saute till the onions becomes soft.
    5. Remove from fire and move aside to drain the oil.
    Serve hot with rice/chapathi/roti... very simple, yet spicy and yummy!

    Sunday, January 16, 2011

    Japanese Curry Rice


    Well, ever since I came here, curre rice is the only food  I had courage to eat form outside. I have fallen in love with this dish that I have started preparing them at home too. This curre rice is said to be derived from Indian curry with lots of spice added but its only a mild spicy one!

    Ingredients:
    1. Onions- 1/2 cut into thin slices
    2. Carrot- 1 cup, Cut thin and round 
    3. Potato-  1,peeled and chopped into chunks
    4. Any meat- 1/2 cup minced
    5. Salt- 1 teaspoon
    6. Oil- 2 teaspoon
    7. Water- 6 Cups
    8. Premade Curry roux- 4 cubes
    9. Rice- as required
    Method:
    1. Heat oil in a pan and saute onions,carrot,meat,potato.
    2. Add water,salt, cover and cook for 20-25 mins till the water is a bit thick and veggies are boiled.
    3. Remove any impurities or froth forming on top.
    4. Meanwhile cook the rice
    5. Add the curry roux and heat in low flame for about 10 mins till teh gravy is thick and aroma fills air.
    6. Serve hot rice along with curry !

    Its too simple and too lovely. You can cook without the meat too, but mostly the roux comes in non veg flavour!

    Spinach Thoran


    Vegetarian side dish for rice. Too healthy for all age groups!

    Ingredients:
    1. Spinach-250 gms
    2. Green chillies-2,slit
    3. Grated coconut-1/2 cup
    4. Mustard seeds- 1/2 teaspoon
    5. Rice- 1/2 teaspoon
    6. Salt-1 teaspoon
    7. Turmeric powder- a pinch
    8. Oil
    Method:
    1. Wash well the spinach and cut them into small parts.
    2. Heat oil in a pan and splutter mustard seeds.
    3. Add the rice and saute till they turn golden brown.
    4. Add the cut spinach,turmeric powder and mix well.
    5. Add the grated coconut,green chillies, salt and mix thorughly.
    6. Test salt and add more if required
    7. Cover and cook the spinach in low heat for around 5 mins till the water in spinach is absorbed.
    8. Serve with rice!

    Spinach has got plenty of nutritive values, It is highly advised to include spinach in our normal diet..

    Bhindi masala/ Vendakka thoran


    Another healthy vegetarian side dish served with rice/ chapathi.

    Ingredients:
    1. Lady's finger(Bhindi)- 10, thinly sliced round
    2. Onion-1/2 onion, thinly sliced
    3. Green chillies- 2 ,slit
    4. Mustard seeds- 1/2 teaspoon
    5. Garam masala- 1 teaspoon
    6. Red chilly powder- 1 teaspoon
    7. Salt- 1-2 teaspoon, as required
    8. Curry leaves- 10 nos
    9. Water- 1/2 cup
    10. Oil
    Method:
    1. Heat oil in a pan and splutter mustard seeds.
    2. Add the onions and saute till soft.
    3. Add the green chillies, lady's finger and saute for 2-3 mins.
    4. Add garam masala, chilly powder,salt,curry leaves mix well.
    5. Add water, cover and cook in low flame for 10-15 mins till the Bhindi becomes soft.
    6. Serve hot.
    Serve hot with rice as a side dish or with chapathi. Garam masala flavour can be adjusted as required.

    Malabar Mutta curry/ Egg Curry


    A spicy egg curry goes well with rice/rotis/chapathis/appam/puttu/dosa...Made in fried coconut enriches the flavour

    Serves- 4

    Ingredients:

    1. Egg- 4, hard boiled and unshelled
    2. Grated coconut- 1 cup
    3. Onion- 1 large,sliced
    4. Tomato- 1 big
    5. Green chillies- 2,slit
    6. Garlic- 4 pods
    7. Dried red chillies- 2
    8. Ginger- 1 inch piece
    9. Chilli powder- 1 tablespoon
    10. Coriander powder-1 tablespoon
    11. Salt-1 teaspoon
    12. Turmeric-1/2 teaspoon
    13. Pepper powder- 1 teaspoon.
    14. Curry leaves
    15. Oil
    16. Water
    Method:
    1. Heat 2 tablespoon oil in a pan
    2. Add grated coconut, 1/2 of the sliced onion, cut ginger,garlic,red chillies,curry leaves
    3. Stir continuously in low flame till these turn brown.
    4. Make sure they don't get burned.
    5. Add 1/2 tablespoon chilli powder,coriander powder,pepper powder. Stir well for a min.
    6. Take out from flame and allow to cool.
    7. Grind them to a very fine paste.
    8. Heat oil in a pan and saute the sliced onions
    9. When they turn golden brown add the chopped tomatoes,green chillies.
    10. Add the remaining chilli powder,turmeric powder,salt.
    11. Stir well in low flame.
    12. Cook till the mix turns soft.
    13. Make slits in the boiled eggs and add them .
    14. Add the grind paste, one cup water , stir well(Test for salt and spice and add more if required)
    15. Cover and cook for another 10 mins adding curry leaves.
    16. Transfer to a serving bowl.
    Serve hot. Making slits in the egg helps the flavour get inside!. enjoy cooking and eating!

    Friday, January 14, 2011

    Chicken Piralan


    Lemon flavoured chicken side dish served with rice and rotis.

    Ingredients:
    1. Chicken- 1/2 kg
    2. Onion- 1 onion,sliced
    3. Curry leaves- 10- 15
    4. Red Chillies- 2-3
    5. Ginger- 1 inch chopped finely
    6. Garlic-4 pods,chopped
    7. Cinnamon- 1 stick
    8. Cardamom- 2 
    9. Cloves- 2
    10. Fennel seeds- 1/2 teaspoon
    11. Chilly powder- 1 teaspoon
    12. Turmeric powder- 1/4 teaspoon
    13. Coriander powder- 1 1/2 teaspoon
    14. Pepper powder-1/2 teaspoon
    15. Lemon Juice-1 tablespoon
    16. Salt- as required
    17. Oil
    18. Water
    Method:
    1. Cut chicken into small pieces
    2. Roast chilly powder,turmeric powder,coriander powder,pepper powder without oil till raw smell disappears.
    3. Marinate the cut chicken pieces with the above roasted mix ,lime juice,ginger garlic paste and salt.Keep aside for min 30 mins.
    4. Cook these chicken pieces with little water till all water is absorbed and gravy is thick.
    5. Now heat oil in a pan and saute onion,curry leaves,red chillies.
    6. Add the cooked chicken pieces,mix well
    7. Pour very little water, cover and cook in low flame for 10- 15 mins.
     Garnish with coriander leaves and serves hot with rice/ chapathi/ roti or appam! People who love lemon flavour will surely love this dish!

    Thursday, January 13, 2011

    Chicken Tikka


    Served hot as a starter/side dish.

    Ingredients:
    1. Chicken breasts- 1/2 kg cut into 1.5 inch pieces
    2. Chilly powder- 3 teaspoon
    3. Pepper powder- 1 teaspoon
    4. Coriander powder-1 teaspoon
    5. Turmeric powder- 1/2 teaspoon
    6. Salt- as required
    7. Ginger garlic paste- 2 teaspoon
    8. Fresh yoghurt- 2 tablespoon
    9. Lime juice- 3 teaspoon
    10. Chat masala- 1 teaspoon(optional)
    11. Red colour(optional)
    12. Skewers
    13. Oil
    Method:
    1. Wash well the chicken pieces and keep aside
    2. Mix all other ingredients(2-11) well in a non reactive bowl.
    3. Marinate the chicken pieces and refrigerate for 6-7 hours or overnight.
    4. Take them out at least 30 mins before cooking
    5. Place the chicken pieces in skewers , don't keep them too tight,since it will be difficult to cook
    6. Preheat the oven to 220 C.
    7. Oil the pan and place the skewers.
    8. Rotate the skewer and roast the other side after 20 minutes
    9. Alternatively you can grill them in a grill turning both side.
    Serve with sauted onion and capsicum. Add some lemon juice on the top for an extra flavour. A good starter,side dish for roti /chapathi and well as a good companion for drinks!

    Easy Bread Upma


    Very easy upma made with bread. An easy tea time snack/ breakfast

    Ingredients:
    1. Bread- 6 ,cut into  small pieces
    2. Onion-1/2 sliced
    3. Green chillies,slit-2
    4. Curry leaves- a few
    5. Turmeric powder- A pinch
    6. Salt- As required
    7. Mustard seeds- 1/2 teaspoon
    8. Urad dal- 1/2 teaspoon
    9. Oil

    Method:
    1. Heat oil in a pan and splutter mustard seeds and throw in urad dal.
    2. Saute the sliced onions till they turn translucent
    3. Add the green chillies and curry leaves and saute for a while.
    4. Add the cut bread pieces and saute.
    5. Add salt and turmeric powder, mix well
    6. Saute till the bread pieces turn slightly brown.
    Serve hot! garnish with coriander leaves !

    Chicken drumsticks


    A pretty good starter. The spices and extra flavour to the drumsticks

    Ingredients:
    1. Chicken legs: 6
    2. Chilly powder- 2 teaspoon
    3. Pepper powder- 1 teaspoon
    4. Coriander powder-1 teaspoon
    5. Turmeric powder- 1/2 teaspoon
    6. Salt- as required
    7. Ginger garlic paste- 1 teaspoon
    8. Fresh yoghurt- 1 tablespoon
    9. Lime juice- 2 teaspoon
    10. Oil
    Method:
    1. Make small slits in the chicken legs with a fork.
    2. Mix all other ingredients well in a non reactive bowl.
    3. Marinate the chicken pieces and refrigerate for 6-7 hours or overnight.
    4. Take them out at least 30 mins before cooking
    5. Preheat the oven to 220 C.
    6. Oil the pan and grill the chicken legs on either side for 20 mins.
    7. Alternatively you can grill them in a grill turning both side.
    Serve hot with onion rings and lemon!. Its simple spicy and yummy. The best starter I would always look out for!

    Oats Chicken nuggets


    An easy evening snack. Healthy, and kids would love to have it.

    Ingredients:
    1. Boneless chicken: 1/4 kg
    2. Oats- 1 cup
    3. Corn flour- 4 tablespoon
    4. Pepper powder- 2 teaspoon
    5. Salt- 1-2 teaspoon,as required
    6. Oil for frying
    7. Water

    Method:

    1. Marinate the cut chicken pieces with salt and pepper and keep aside for 15 mins.
    2. Meanwhile make a thin batter with corn flour and water 
    3. Take oats in a plate
    4. Dip the chicken pieces in the batter and roll over the oats. 
    5. Dip it again in corn flour batter and roll again over oats
    6. Fry oil in a pan enough to dip the chicken pieces
    7. Dip the coated chicken pieces one by one in hot oil
    8. Fry till brown.
    9. Drain oil in an oil absorbing sheet

    Serve hot with onion rings or tomato sauce.

    Sunday, January 9, 2011

    Egg Roast/ Mutta Roast


    Easy spicy,tasty egg curry. Very easy to make, just rush into the kitchen and make it when you are late from office n dont know wat to make for dinner?Can be served with rice/chapathi/roti..

    Ingredients:
    1. Egg- 4
    2. Onion-2 medium
    3. Tomato- 1 medium
    4. Ginger-1 inch piece,cut fine
    5. Garlic-3 pods
    6. Green chillies- 4, slit length wise
    7. Chilly powder-2 teaspoon
    8. Turmeric powder-1 teaspoon
    9. Coriander powder-1 teaspoon
    10. Pepper powder- 1 teaspoon
    11. Chicken masala-1/2 teaspoon
    12. Curry leaves-10-12
    13. Salt- 1-2 teaspoon, as required
    14. Water- 1 cup
    Method:
    1. Boil the egg, remove shell and keep aside
    2. Heat oil in a pan
    3. Add the ginger,garlic,sliced onions, green chillies,curry leaves and saute till golden brown.
    4. Add the remaining spice powders and mix well, heat for 2 mins.
    5. Add chopped tomatoes,salt,cover and cook till tomato blends with the mix.
    6. Add the boiled eggs to the onion gravy and mix well
    7. Cook till the gravy becomes thick ,remove from fire.
    Serve hot with rice/chapatis.

    Simple chicken roll



    Easy snack with leftover chapathis/rotis.

    Ingredients:
    1. Chapathi-A few
    2. Minced chicken-1 cup
    3. Chopped tomatoes-1 small
    4. Onion chopped- 1 cup
    5. Ginger garlic paste- 1 teaspoon
    6. Red chilly powder-1/2 teaspoon
    7. Turmeric powder- A pinch
    8. Salt-As required
    9. Garam masala-1/2 teaspoon
    10. Pepper powder-1/2 teaspoon
    11. Egg-2
    12. Oil- for frying

    Method:
    1. Beat the egg with little salt and keep aside.
    2. Heat oil in a pan and saute onions
    3. Add tomatoes,chicken followed by all spices,mix well and saute
    4. Remove from fire and keep aside.
    5. Heat a non stick pan
    6. Pour the beaten egg and when its cooked place a chapathi over it and turn over.
    7. Spread the onion tomato chicken mix on to the centre and remove from fire.
    8. Fold from both sides.
    9. Flip one of the open end and lock with a toothpick.
    Serve hot with tea/coffee. Too simple and now worries on leftover chapathi!

    Saturday, January 8, 2011

    Coconut Chicken/ Thenga Kozhi



    Chicken side dish rich with fried coconut. Coconut lovers will love every bite of this dish!

    Ingredients:
    1. Chicken- 1/2 kg
    2. Onion- 1 onion,sliced
    3. Grated coconut- 1 cup
    4. Curry leaves- 10- 15
    5. Ginger- 1 inch chopped finely
    6. Garlic-4 pods,chopped
    7. Cinnamon- 1 stick
    8. Cardamom- 2 
    9. Cloves- 2
    10. Fennel seeds- 1/2 teaspoon
    11. Pepper corn- 4
    12. Chilly powder- 2 teaspoon
    13. Turmeric powder- 1/4 teaspoon
    14. Coriander powder-1 teaspoon
    15. Salt- as required
    16. Oil for frying
    Method:
    1. Marinate the cut chicken pieces with 1 teaspoon chilly powder,turmeric powder salt and keep aside.
    2. Heat oil in a pan and add ingredients 5-11 and saute till aroma fills the air.
    3. Cool them and grind to a fine paste with little water.
    4.  In the same pan saute the grated coconuts till they turn brown. Please be careful not to burn them.
    5. Drain and keep aside.
    6. To the same pan add curry leaves,onions and saute till tender.
    7. Add the ground paste and saute for 2 mins
    8. Add the chicken pieces, salt,1/2 cup water cover and cook in low flame till chicken is cooked.
    9. Add the fried coconut and mix well. 
    10. Keep on fire till the gravy thickens and the coconut sticks on to the chicken pieces.
    11. Move to a serving dish and garnish!
    Serve with rice /chapathi/ roti/ dosa/ appam.. Its lovely. I just love biting the fried coconut pieces!

    Malabar Chicken Fry


    A spicy side dish loved by all. A perfect Malabari dish.

    Ingredients:
    1. Chicken- 1/2 kg, any piece can be used, I used leg part
    2. Onion- 1 sliced
    3. Curry leaves- 10-15
    4. Chilly powder- 2 teaspoon
    5. Pepper powder- 1 teaspoon
    6. Turmeric powder- 1/4 teaspoon
    7. Coriander powder- 1 teaspoon
    8. Ginger garlic paste- 2 teaspoon
    9. Lime juice- 2 teaspoon
    10. Salt-1-2 tablespoon,depending on requirement
    11. Oil- 1-2 tablespoon
    Method:
    1. Make small slits in the chicken pieces with fork.
    2. Mix the spice ingredients together in a bowl(except onion and curry leaves)
    3. Add chicken pieces to the marinade and marinate thoroughly
    4. Keep aside for min 30 mins.
    5. Heat oil in pan
    6. Fry the chicken pieces till they turn dark brown on all sides.
    7. Drain and keep aside.
    8. To the same pan add the onion and curry leaves and saute till soft
    9. Mix the remaining marinade with little water and pour to the onion base.
    10. Mix well and add the fried chicken pieces, cover and cook till the gravy is thick
    11. Take care not to burn either the chicken or onion.
    12. Stir well till the water dries up.
    13. Garnish and serve!
    Its a very loving dish . A perfect combo for ghee rice/ chapathi.Must try it!

    Chicken dry fry


    Simple chicken fry which can be served as a starter/appetiser as well as with ghee rice,rice,rotis. Simple spicy and yummy!

    Ingredients:
    1. Chicken- 1/2 kg, any piece can be used, I used leg part
    2. Chilly powder- 2 teaspoon
    3. Pepper powder- 1 teaspoon
    4. Turmeric powder- 1/4 teaspoon
    5. Coriander powder- 1 teaspoon
    6. Ginger garlic paste- 2 teaspoon
    7. Lime juice- 2 teaspoon
    8. Salt-1-2 teaspoon,depending on requirement
    9. Oil- 2 tablespoon

    Method:
    1. Make small slits in the chicken pieces with fork.
    2. Mix all the other spice ingredients together in a bowl
    3. Add chicken pieces to the marinade and marinate thoroughly
    4. Keep aside for min 30 mins.
    5. Heat oil in pan
    6. Fry the chicken pieces till they turn dark brown on all sides.
    7. Serves hot with onions/ lemon

    Spice level can be adjusted to match ones requirement. An apt starter for all non veg/chicken lovers.

    Mutter Panner / Greenpeas with Cottage cheese



    A very easy vegetable curry, goes as a side dish for chapathi/roti. Vegetarians as well as non vegans,equally would love this dish. Again its Paneer, so be careful!

    Serves-3

    Ingredients:

    1. Paneer/cottage cheese ,cut into cubes- 1 cup
    2. Green peas- 1/2 cup
    3. Onion-1 big
    4. Green chillies- 2
    5. Garlic- 2 pods
    6. Ginger- 1 inch piece
    7. Tomato sauce- 2 Tablespoon
    8. Cinnamon -1 small stick
    9. Cloves- 2
    10. Cumin seeds- 1/2 teaspoon
    11. Red chilly powder- 1 teaspoon
    12. Salt-1 teaspoon
    13. Turmeric powder- a pinch
    14. Garam Masala- 1/2 teaspoon
    15. Oil- 1 tablespoon
    16. Water
    17. Coriander leaves for garnishing
    Method:
    1. Dry roast cloves,cinnamon,cumin seeds
    2. Grind them with Cut onion, green chillies,garlic and ginger adding little water
    3. Heat oil in a pan.
    4. Shalow fry the paneer cubes till light brown and drain aside
    5. To the same pan, add the ground paste to the oil and stir well on low flame till the raw smell is gone
    6. Add the chilly powder,turmeric powder,garam masala
    7. Add the green peas,fried paneer cubes,1 cup water cover and cook in low flame for another 10 mins(Be careful not to mash up the florets)
    8. Add the tomato sauce and mix well.
    9. Test the taste and adjust spices if required.
    10. Garnish with coriander leaves 
    Serve hot with chapathi/roti.

    Instant Onion Uthappam


    A very very simple instant onion uthappam. Pretty good snack with evening tea.

    Ingredients:
    1. Rava/Semolina/Sooji- 1 cup
    2. Urad dal/ Black gram- 1/2 cup soaked for min 1/2 hr
    3. Onion- chopped into tiny parts-1 onion
    4. Ginger- 1 inch piece,finely sliced.
    5. Curry leaves- 4-5 crushed
    6. Green chillies- 2-3(Optional)
    7. Water as required
    8. Salt as required
    Method:
    1. Grind the soaked urad dal into a fine paste with min water.
    2. Add the ground paste,salt to sooji and mix well.
    3. Add water to get a dosa batter consistency. Keep aside for 5 mins.
    4. Heat a non stick pan ,pour dosa batter to make a thick base 
    5. Sprinkle the chopped onions, ginger,green chillies,curry leaves 
    6. Turn upside down when the base is done.
    7. Cook till the fragrance comes.
    8. Serve hot!
    Too simple to prepare that too within a very short time within always available ingredients!

    Curd Chicken


    Multi flavoured chicken curry with curd and cashews! Spicy aromas add extra flavours to the dish

    Ingredients:
    1. Chicken- 1/2 kg
    2. Onion- 2 ,sliced
    3. Tomato-1 large,sliced
    4. Green chillies- 3,slit
    5. Curd- 1 tablespoon
    6. Cashew- 10
    7. Bay leaves-2
    8. Cinnamon-2 sticks
    9. Cardamom- 2
    10. Cloves- 2
    11. Curry leaves- 10-15
    12. Chilly powder- 2 teaspoon
    13. Turmeric powder- 1/4 teaspoon
    14. Pepper powder- 1 teaspoon
    15. Fennel seeds- 1/2 teaspoon
    16. Coriander powder- 1 teaspoon
    17. Salt-1-2 teaspoon, as required
    18. Water
    19. Oil- 1 tablespoon

    Method:
    1. Marinate the chicken pieces with 1 teaspoon red chilly powder,turmeric powder,1/2 teaspoon pepper powder little salt and keep aside. 
    2. Soak the cashews in warm water. 
    3. Heat oil a pan and saute the cinnamon,cloves,cardamom,bay leaves till the aroma fills the air.
    4. Now add the sliced onions,green chillies and saute till onion turns golden brown
    5. Grind together the chilly powder,coriander powder,pepper powder,fennel seeds  and add to the onion mix.
    6. Saute for 2 mins.
    7. Add curd,salt,saute for a while 
    8. Now add the marinated chicken pieces along with the tomatoes and stir well.
    9. Add 1/2 cup water, cover and cook in low flame,stirring in between till chicken is cooked.
    10. Grind the soaked cashews to a fine paste and add to the chicken. 
    11. Now make the gravy thick with high flame.
    12. Garnish with coriander leaves!
    Serve with rice/ appam/ dosa/ naan/ chapati/ roti... well it goes with anything! Spice level can be adjusted to meet your requirements

    Pulao / Pulav


    Pulav or Pulao whatever it is called, is a very simple and yummy dish. Easy to make, A perfect lunch box for kids, for day outings n all..

    Serves -2

    Ingredients:
    1. Basmati Rice- 1 cup
    2. Onion- 1/4, sliced
    3. Carrot,cut into small cubes- 1/2 cup
    4. Green peas-,fresh/frozen- 1/2 cup
    5. Ginger garlic paste- 1 teaspoon
    6. Ghee- 3 teaspoon
    7. Turmeric powder- 1/4 teaspoon
    8. Salt- 1-2 teaspoon,as required
    9. Water-1 1/2 cups
    10. Bay leaves- 2
    11. Cinnamon stick- 1 small
    12. Cardamom- 2
    13. Cloves-2
    14. Cashew - 10
    15. Raisins-10

    Method:
    1. Wash,drain and keep the rice aside
    2. Heat 2 teaspoon ghee in a pan and add bay leaves,cinnamon,cardamom,cloves and saute till the aroma fills the air. 
    3. Now add the ginger garlic paste and saute till raw smell is gone
    4. Add the sliced onions and saute till light colour
    5. Add the cut carrots and fresh green peas and saute for 2 mins.
    6. Now add the drained rice,salt,turmeric powder and saute for a min (check for the salt requirement adn add salt)
    7. Add the water,cover and cook till rice is cooked and water is absorbed
    8. Heat the remaining ghee in another pan and toss the cashews and raisins
    9. Mix them with the rice
    10. Pulao is ready
    Serve hot with cucumber raita! When you dont prefer to bite the cinnamon sticks or cardomom, u can grdng them to a powder and add it. Its yummy yummy. Just give a try.

    Thursday, January 6, 2011

    Chilly Paneer

    Chicken Roast

    A very special chicken roast. Mt latest trial in chicken cuisine. Give a try and taste the roasted delicacy

    Ingredients:
    1. Chicken-1/2 kg
    2. Onion-2 medium
    3. Ginger-1 inch piece,cut fine
    4. Green chillies- 4, slit length wise
    5. Chilly powder-2 teaspoon
    6. Turmeric powder-1 teaspoon
    7. Coriander powder-1 teaspoon
    8. Chicken masala-1/2 teaspoon
    9. Curry leaves-10-12
    10. Coconut milk-1/2 cup
    11. Salt- 1-2 teaspoon, as required
    12. Coriander leaves- for garnishing
    13. Water- 1 cup
    Method:
    1. Marinate the cut chicken pieces with 1 teaspoon red chilly powder, 1/2 teaspoon turmeric powder,salt and keep aside for minimum 30 mins.
    2. Heat oil in a pan
    3. Fry the marinated chicken pieces till they they turn brown.
    4. Drain and keep aside.
    5. To the same pan add the ginger,sliced onions, green chillies,curry leaves and saute till golden brown.
    6. Add the remaining Ingredients and mix well, heat for 2 mins.
    7. Add the chicken pieces to the onion gravy and mix well
    8. Add the coconut milk, adjust salt and mix well.
    9. Cook till the gravy becomes thick
    10. Garnish with coriander leaves and serve hot

    Have it with rice/roti/chapati. Its simply awesome! Please give a try..

    Lemon Rice.. Simple and Healthy!

    Much healthy and tasty dish. Very easy to cook too. lemon is equally healthy for all.

    Ingredients:
    1. Rice- 1 cup
    2. Oil-1 tablespoon
    3. Lemon juice- extracted from a large lemon
    4. Turmeric powder-1/4 teaspoon
    5. Salt-1-2 teaspoon (depending on requirement)
    6. Dry red chillies- 4
    7. Mustard seeds- 1/2 teaspoon
    8. Curry leaves-10
    9. Pepper corns- 4-5
    10. Bengal gram-1 teaspoon
    11. Black gram-1 teaspoon
    Method:
    1. Cook rice and keep aside
    2. Heat oil in a pan, splutter mustard seeds
    3. Add curry leaves, Bengal gram,black gram,pepper corns,red chillies, saute for a while
    4. Add salt,turmeric powder,lemon juice
    5. Add the cooked rice to the pan and mix well
    Serve hot with pickle! A healthy lunch-box for kids or have it as an evening snack. Enjoy!

    Spicy Pepper Chicken


    Very hot and sexy chicken dish for all spice lovers. Heat tolerance can be adjusted to suit ones level

    Ingredients:
    1. Chicken- 1/2 kg cut into pieces
    2. Onion - 2 large
    3. Ginger - 2 inch piece
    4. Garlic- 3 pods
    5. Green chillies- 2,slit
    6. Fennel seeds-  1/2 teaspoon
    7. Pepper corns- 5
    8. Cinnamon stick- 2 pieces
    9. Pepper powder-2 teaspoon
    10. Turmeric powder- 1/2 teaspoon
    11. Curry leaves- A handful
    12. Oil
    13. Water
    Ingredients for Roasting:
    1. Coconut grated-1/2 cup
    2. Onion-2 tablespoon
    3. Pepper powder-2 tablespoon
    4. Coriander powder- 1 teaspoon
    5. Garam masala- 1 teaspoon
    6. Curry leaves
    7. Oil- 1 table spoon

    Method:
    1. Heat oil in a pan and roast the ingredients for roasting
    2. Add the onions, grated coconut,curry powder and saute till coconut turns brown( Do not burn them!)
    3. Now add the coriander powder,pepper powder,garam masala and fry till dark colour.
    4. Cool and grind them to a paste with minimum water.
    5. Meanwhile in another pan heat oil, add curry leaves, fennel seeds,pepper corns,cinnamon and stir well. 
    6. Add ginger,garlic and slit chillies and saute till raw smell fades away.
    7. Now add the sliced onions ,turmeric powder,pepper powder and saute till onions turn light.
    8. Add the chicken pieces,little water,salt,cover and cook for 10 mins.
    9. Now add the ground paste to the chicken gravy and mix well.
    10. Cover and cook for 10 mins.
    11. Stir in between till the gravy thickens
    Garnish with coriander leaves and serve hot with rice /roti/chapati/dosa.. Well a very spicy side dish for any sort of drinks! Give a try

    Wednesday, January 5, 2011

    Onion Chicken/ Ulli Kozhi

     Onion chicken or Ulli kozhi is a dish rich in Onion. Its a spicy side dish for rice, roti,chapthi,appam.... Since this dish has more gravy, ppl who love chicken flavour yet don't want to eat chicken, have enuf of the gravy!

    Ingredients:
    1. Chicken- 1/2 kg, cut into small pieces
    2. Onion- 3 large, sliced
    3. Tomato-1 large
    4. Lime juice- 1 teaspoon
    5. Salt- 1 teaspoon or more
    6. Ginger- 1 inch piece,cut
    7. Garlic- 2 pods
    8. Chilly Powder- 2 teaspoon
    9. Turmeric Powder- 1/2 teaspoon
    10. Pepper powder- 3 teaspoon
    11. Oil- for frying
    12. Curry leaves- 10
    13. Water for grinding

    Method:
    1. Marinate the chicken pieces with 1 teaspoon chilly powder,turmeric powder,1 teaspoon salt,lime juice and keep aside for min 1 hr.
    2. Heat 1 tablespoon oil in a pan, add the sliced onions an saute till golden brown(Be careful not to burn the onion)
    3. Meanwhile grind ginger,garlic,pepper powder and remaining chilly powder to a fine paste.
    4. Now once the onions have cooled, give a whip in a mixer with little water, please don't grind them completely.
    5. To the former pan, add tomatoes and saute till they soften
    6. Add the ground ginger garlic masala paste and fry for a min
    7. Add the chicken pieces,followed by the onion mix.
    8. Stir well adding 1/2 cup water,curry leaves
    9. Cook in low flame till chicken get cooked up and gravy becomes thick,stirring in between
    10. Serve hot

    Garnish with onion or lemon or coriander , anything of your choice. Its simply lovely

    Kadhai Paneer

    Healthy vegetarian side dish, but if you are a weight watcher, beware of paneer!

    Serves-2/3

    Ingredients:
    1. Paneer,cubed-1 cup
    2. Onion-1 large,sliced
    3. Tomato- 1 medium,sliced
    4. Capsicum- 1,cubed
    5. Garlic- 2 pods,crushed
    6. Ginger- 1 inch,crushed
    7. Red chilly powder- 1 teaspoon
    8. Turmeric powder- a pinch
    9. Coriander powder- 1 teaspoon
    10. Salt-1 1/2 teaspoon or as required
    11. Oil- 1 tablespoon
    12. Water- 1/2 cup
    13. Coriander leaves for garnishing
    Method:
    1. Heat oil in a pan and shallow fry the paneer cubes
    2. Drain and keep aside
    3. To the same pan, add chilly powder,turmeric powder,coriander powder and heat for a min.
    4. To this add crushed garlic and ginger, saute till raw smell goes
    5. Add chopped onions and saute till they turn light
    6. Add tomatoes, cover and cook till tender.
    7. Allow them to cool for a while.
    8. Coarse grind them in  a mixer with 1/2 cup water and keep aside
    9. To the former pan add cubed capsicum and saute for a while.
    10. Add the ground paste,salt and mix well.
    11. Test for the spice requirements
    12. Add the fried paneer cubes, cover and cook till gravy thickens.
    13. Garnish with coriander leaves
    Serve in a Kadhai(Indian style pot) to get a restaurant touch! If you love biting onions, then you can omit grinding them. A very good side dish for roti/chapati/naan/rice.b Serve hot!

    Tuesday, January 4, 2011

    Tempting Goan Chicken fry


    Very spicy and simple chicken fry. Side dish that can be served anytime.

    Ingredients:
    1. Chicken- 1/2 kg, cut into pieces.
    2. Salt- 1 1/2 teaspoon
    3. Lime juice- 3 teaspoon
    4. Dried Red Chilly- 5
    5. Green Chillies- 3
    6. Black Pepper whole- 1 teaspoon
    7. Ginger- 2 inch piece
    8. Garlic- 5 pods
    9. Oil- for frying
    10. Onion rings,coriander leaves- for garnishing
    Method:
    1. Make slits in the chicken pieces with a fork.
    2. Grind together ingredients 4-8 to a fine paste.
    3. Marinate chicken pieces with salt,lime juice,grind paste and refrigerate for minimum 8 hrs.
    4. Deep fry in oil and transfer to an oil absorbing paper.
     Garnish with onion rings,serve hot!!!

    Aloo Gobi Dry

    An apt side dish for potato lovers! Served with roti,rice.

    Serves-3

    Ingredients:
    1. Potato-3 large(cut into chunks)
    2. Cauliflower florets- 2 cups
    3. Green chillies- 2,slit
    4. Ginger garlic paste- 1 teaspoon
    5. Cumin seeds- 1teaspoon
    6. Chilly powder- 1/2 teaspoon
    7. Coriander powder- 1/2 teaspoon
    8. Garam masala- 1/2 teaspoon
    9. Salt- 1 teaspoon
    10. Curry leaves- 10 nos
    11. Oil- 3 teaspoon
    12. water-1/2 cup
    Method:
    1. Pressure cook the potato chunks with 1/2 teaspoon salt and 1/4 cup water for 2 whistle.
    2. Drain and Keep aside.
    3. Heat Oil in a pan and splutter cumin seeds when hot.
    4. Add the green chillies,ginger garlic paste,saute for a while
    5. Add the turmeric powder,chilly powder,coriander powder,salt,mix well and saute.
    6. Add cooked potatoes,cauliflower florets,remaining water mix well
    7. Cover and cook in low flame till the cauliflower is cooked
    8. Add curry leaves, Cook for another min.

    Aloo Gobi Dry is ready to be served. Serve with rice as a side dish or rotis as a sabji!!!

    Red Spicy Tamarind Fish Curry





    Spicy and sour fish curry. Malabar special, easily prepared with limited ingredients. Love to have it with rice,dosa,puttu.

    Serves-4

    Ingredients:

    1. Fish- 10 pieces
    2. Onion- 1 large
    3. Ginger- 1 inch piece
    4. Garlic- 3 pods
    5. Red chilly powder- 2 1/2 tablespoon
    6. Coriander powder- 1 teaspoon
    7. Turmeric powder- a pinch
    8. Salt-2 teaspoon
    9. Mustard seeds- 1/2 teaspoon
    10. Tamarind- 1 teaspoon/ 4 kodampuli(I used paste since only that is available here)
    11. Curry leaves- 10
    12. Oil-2 tablespoon
    Method:
    1. Marinate the fish pieces with 2 teaspoon chilly powder and 1 teaspoon salt for 1/2  hr.
    2. Grind the garlic,ginger along with chilly powder,coriander powder,turmeric powder to a fine paste.
    3. Heat oil in a pan and splutter mustard seeds.
    4. Add the sliced onions and curry leaves and saute
    5. When they turn golden brown add the ground paste and fry for a min.
    6. Add 2 cups water,stir well on low flame.
    7. Add salt, tamarind paste, mix well.
    8. Cover and cook for a min.
    9. Add the fish pieces,cover and cook for 10 mins.
    10. Stir in between and cook till the gravy thickens.

    Move to a serving bowl. Have it with rice/dosa.

    Gobi Mutter Sabji


    A very easy vegetable curry, goes as a side dish for chapathi/roti. Vegetarians as well as non vegans,equally would love this dish.

    Serves-3

    Ingredients:
    1. Cauliflower florets- 1 cup
    2. Greenpeas- 1/2 cup
    3. Onion-1 big
    4. Green chillies- 2
    5. Garlic- 2 pods
    6. Ginger- 1 inch piece
    7. Tomato sauce- 2 Tablespoon
    8. Cinnamon -1 small stick
    9. Cloves- 2
    10. Cumin seeds- 1/2 teaspoon
    11. Red chilly powder- 1 teaspoon
    12. Salt-1 teaspoon
    13. Turmeric powder- a pinch
    14. Garam Masala- 1/2 teaspoon
    15. Oil- 1 tablespoon
    16. Water

    Method:
    1. Dry roast cloves,cinnamon,cumin seeds
    2. Grind them with Cut onion, green chillies,garlic and ginger adding little water
    3. Heat oil in a pan.
    4. Add the ground paste to the oil and stir well on low flame till the raw smell is gone
    5. Add the chilly powder,turmeric powder,garam masala
    6. Add the cauliflower florets and salt, mix the masala well
    7. Cover and cook till teh cauliflower is done.
    8. Add the green peas,1 cup water cover and cook in low flame for another 10 mins(Be careful not to mash up the florets)
    9. Add the tomato sauce and mix well.
    10. Test the taste and adjust spices if required.
    Serve hot with chapathi/roti.

    Sunday, January 2, 2011

    Simple Chicken Cutlet

    An easy evening snack . Can be prepared in a very simple way. A best snack to serve evening tea time guests.

    Makes- 20 cutlets

    Ingredients:
    1. Minced chicken-1/4 kg
    2. Potato- 3 large
    3. Onion-1/2 ,cut into small cubes
    4. Green chillies- 2 ,cut into fine parts
    5. Ginger- 1 inch piece cut into fine piece
    6. Egg white- 1 egg
    7. Bread crumbs- 1 cup
    8. Salt- 2 teaspoon
    9. Pepper powder- 2 teaspoon
    10. Chilli powder-1/2 teaspoon
    11. Turmeric powder- 1/2 teaspoon
    12. water- 1/4 cup
    13. Oil-1 cup
    Method:
    1. Boil chicken and potato with 1/2 teaspoon each salt,pepper,water for 2 whistle.
    2. Cool and mash them gently.
    3. Meanwhile saute all remaining ingredients in 1/2 teaspoon oil
    4. Add the mashed mix and mix well
    5. Cool them
    6. Make small lemon sized balls and flatten them gently with fingers(be careful not to break them)
    7. Beat one egg white till foamy.
    8. Dip the flattened cutlet in the egg white and dip them again in bread crumbs evenly.
    9. Repeat the same for the remaining balls.
    10. Heat remaining oil in a pan.
    11. Put the cutlets slowly into the pan for frying.Fry both sides.
    12. Drain oil with an oil absorbing paper
    Serve hot with tomato sauce. You can bake the cutlets instead of frying. Salt and pepper quantities can be altered according to your taste.

    Fish Curry in Fried Coconut Gravy



    A spicy fish curry goes well with rice and only rice! Any time favourite for fish lovers. The coconut flavour makes the gravy rich.

    Serves- 4

    Ingredients:

    1. Fish,cut- 10 pieces
    2. Grated coconut- 1 cup
    3. Onion- 1 large,sliced
    4. Tomato- 1 big
    5. Green chillies- 2,slit
    6. Garlic- 4 pods
    7. Dried red chillies- 2
    8. Ginger- 1 inch piece
    9. Chilli powder- 1 tablespoon
    10. Coriander powder-1 tablespoon
    11. Salt-1 teaspoon
    12. Turmeric-1/2 teaspoon
    13. Pepper powder- 1 teaspoon.
    14. Curry leaves
    15. Oil
    16. Water

    For marinating:

    1. Chilli powder-3 teaspoon
    2. Turmeric powder-1 teaspoon
    3. Pepper powder-1 teaspoon
    4. Salt-1 teaspoon
    Method:
    1. Marinate and keep the fish aside for an hour(minimum)
    2. Heat 1 tablespoon oil in a pan
    3. Add grated coconut, 1/2 of the sliced onion, cut ginger,garlic,red chillies,curry leaves
    4. Stir continuously in low flame till these turn brown.
    5. Make sure they don't get burned.
    6. Add 1/2 tablespoon chilli powder,coriander powder,pepper powder. Stir well for a min.
    7. Take out from flame and allow to cool.
    8. Grind them to a very fine paste.
    9. Meanwhile, cut the remaining onions into slices, and make 1 teaspoon of them into small cubes.
    10. Saute the sliced onions in oil.
    11. When they turn golden brown add the chopped tomatoes,green chillies.
    12. Add the remaining chilli powder,turmeric powder,salt.
    13. Stir well in low flame.
    14. Cook covered for 5 mins.
    15. Add the marinated fish pieces along with 1 cup water.
    16. Cook covered for 10 mins, stirring in between.
    17. Add the grind paste, half cup water , stir well.
    18. Cover and cook for another 10 mins adding curry leaves.
    19. Transfer to a serving bowl.
    20. Saute the cubed onions till dark brown.
    21. Add them to the curry and mix well.
    Serve hot with rice. Can be had with chapathis, Puttu, Appam,Idiappam etc. Add more salt and spice if required. Kerala style coconut fish curry is ready to be served.