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Tuesday, October 26, 2010

Spinach Cutlet

1 cup finely chopped spinach
1/4 cup finely chopped coriander leaves
1 and 1/2 cups boiled,mashed potatoes
1 tbl spn rice flour
3 green chilies ground into paste
1 tea spn ginger paste
1 tea spn garlic paste
1 tea spn pav bhaji masala (or garam masala)
Mix all the ingredients except sooji/rava. Make into ping pong sized balls.
Press each ball into cutlets. Roll these cutlets in sooji/rava.
Spread some oil on a tava and shallow fry the cutlets. Serve hot.
Serves : 2-3
Preparation time : 20mins

Chicken gravy (traditional style)

Chicken 1 whole
Coconut 2 cups
Onion 1 and 1/2 cup
Tomato 1
Coriander leaves 6-7 strands
Ginger-garlic paste 2 tea spn
Garam masala:
Cloves 6-7
Cinnamon 2″ piece
Nutmeg 2″ piece
Pepper 7-8
Shahjeera(caraway seeds) 1 tea spn
Dagad phool(stone flower) 1 tea spn
Japatri(mace or the skin of nutmeg) 2-3
Red chilies 5-6
Khus khus(Poppy seeds) 1 tea spn
Fennel seeds(badishepi) 1 tea spn
Increase or decrease the amount of spices to suit the taste.
Mix ginger garlic paste with chicken and leave it for around 1-2hrs.
Heat oil and fry the spices on a low flame in it taking care not to burn them. When a nice aroma comes out, add 3/4 cup onion and fry till they turn brownish. Grind this to a smooth paste and keep aside. This paste is called as ‘brown paste’.
Roast the coconut(without adding oil) till it turns slightly brownish. Grind to a smooth paste. This takes a very long time to become smooth paste as roasted coconut is being ground (do not mix both pastes as these are added at different stages to the gravy). This paste is called as ‘white paste’.
Heat oil and fry remaining onion till they turn slightly brownish. Add the marinated chicken and fry for sometime. Add 1/2 cup water(if required), close the lid and cook till chicken becomes tender.
Add the ground coconut, cook for a minute. Add tomatoes chopped into big pieces and chopped coriander leaves. When the mixture starts boiling, add the brown masala and salt. Cook for another 5-6mins.
Serve with chapathi and yellow flavored rice, ie fried rice(gravy does not go well with white rice, so serve it with this rice).
Serves : 8-9
Preparation time : 1 and 1/2 hrs to 2hrs (including time taken to cut onions, grind masala)

Friday, October 22, 2010

Vegetable and almond pasta

2 cups pasta(fusilli or penne)
1 cup vegetable (bellpepper, zucchini)
1/4 cup tomato
2 cups milk
2 tbl spns all purpose flour
2 tbl spns butter
1 tea spn chopped garlic
1/4 cup parmesan cheese
1/4 cup almonds
Heat water and cook pasta along with salt according to package instructions.
Heat butter in a wide pan on medium low heat. Add vegetables (do not add tomato), garlic. Fry for 5-6 mins.

Make a well in the center and add flour. Whisk it, taking care not to butn it and removing all lumps.
Pour the milk and let it thicken. Add salt and pepper as required.
Add cooked pasta, tomato.
Serve hot.

Tangy Spicy Radish

2 cups chopped radish(mulangi)
1 tea spn chana dal
1 tea spn + 1/2 tea spn mustard seeds
1/4 tea spn methi (fenugreek) seeds
A pinch asafoetida
1/2 tea spn tamarind extract
1 tea spn red chilli powder
5-6 curry leaves
Heat oil and add chana dal, 1 tea spn mustard seeds, methi seeds, asafoetida. Coarsely powder it (if there are some pieces remaining in powder, it is okay).
Heat oil, add mustard seeds. When they start popping, add curry leaves, radish, salt and a little water. When the pieces are almost half cooked, add chilli powder, the prepared powder, tamarind and mix well. Cook till radish is done and all water is absorbed.
Serve hot as a side dish with rice or chapati.
Serves : 2-3
Preparation time : 20mins

Thursday, October 21, 2010

Egg Patia

5 eggs
1/2 cup onion
3-4 green chillies
1/2 tea spn pepper powder
4-5 strands coriander leaves
Salt as per taste
Heat oil or ghee, add green chillies(slit into halves) and finely chopped onion. Fry till onions turn slightly brownish. Add half the coriander leaves and a little salt. Spread out the onions so that it covers the full pan. Break eggs and add on the onions. (There should be a thick layer of eggs on the onion layer). Sprinkle coriander leaves, pepper powder and salt. Cook covered until eggs are completely cooked. Cut into pieces and serve hot.
Serves : 2-3
Preparation time : 15min

Egg curry

4 eggs
1/2 cup finely chopped onion
3-4 medium sized tomatoes (blanched and skin removed)
1 tea spn chopped ginger
1 tea spn chopped garlic
1 tea spn red chilli powder
4-5 curry leaves
1 tea spn mustard seeds
4-5 coriander leaves

Spice powder(Grind to powder)
: (Or use garam masala powder)
1 tea spn coriander seeds
1 tea spn cumin seeds
1 tea spn poppy seeds
3-4 cloves
1″ cinnamon
Heat oil and add mustard seeds. When they start popping, add curry leaves.
Add ginger, garlic, onions.  Add half of the spice powder, salt, chilli powder.
Chop the tomatoes and add it to the onions and fry till the tomatoes become a paste (you can just puree it and add it to the onions). Add 1/2 cup water and cook for a min.
Break the eggs and and add it to the curry. Add the remaining spice powder, close the lid and let it cook (without disturbing it).
Add coriander leaves and serve.
Serves : 2-3
Preparation time : 25mins

Egg biryani

1 cup basmati rice
3 eggs
3 tbl spn chopped coriander leaves
1/2 cup onion
1/2 cup tomato
2 green chillies
2-3 strands saffron
1 tbl spn yogurt
1 tea spn ginger paste
1 tea spn garlic paste
2 cloves
1 cardamom
1 tea spn biryani masala (use this or this or store bought) or goda masala
Take water in a vessel, slide in eggs and let them cook.
Wash rice and add 1 and 1/2 cup water, cloves, cardamom, salt. Cook till water is absorbed, I cook it in cooker. Here rice gets undercooked because we are using only 1 and 1/2 cups water.
While that is cooking, Chop onions, tomatoes. Chop green chillies, ginger, garlic, coriander leaves as finely as possible (do not make a paste of coriander leaves, just chop them).
In a thick bottomed pan, add ghee and add onions. Fry for few minutes. Then add tomatoes, salt(be careful as rice has salt too) and the coriander-ginger-garlic-green chillies. Fry for 2-3 minutes. Keep the flame on medium.
Run cold water on eggs and peel them. Cut them into 1/2″ X 1/2″ pieces. I discard the egg yolks and use only the white portion. You can even use whole egg, I like to cut them to make it easier to eat from lunchbox.
Add the egg pieces to the cooking onion-tomato mixture. Add the spice powder. Tomato and onions leave lots of water, which helps in cooking rice, so do not fry for long.
By this time, rice would have been done. Add the rice on top and spread yogurt on top. Spread saffron on top. Cover the lid. Keep the heat on medium-low. (cooking on low flame is very important, don’t rush this). You can keep a heavy object on top of the lid to avoid any fumes escaping (not very necessary).
Cook for about 15-20mins. Switch off the heat and leave it as it is on the warm stove for another 10mins.
Mix everything very carefully before serving.
Serves : 2
Preparation time : 45mins.

Dried Green Peas Pulav

1/2 cup dried green peas (soak overnight and pressure cook)
1 and 1/2 cups basmati rice
5 eggs (boiled, peeled and cut into pieces) (Optional)
2 Bay leaves
2 cardamom
Paste -
4 cloves
1″ cinnamon
1/2 tea spn fennel seeds (badishepi/saunf)
1/2 tea spn coriander seeds
1/2 tea spn cumin seeds
4-5 red chillies
1 tea spn garlic
1 tea spn ginger
1/2 cup onion
1/2 cup tomato
Heat oil and add cloves, cinnamon, fennel seeds, coriander seeds, cumin seeds, onion and fry for few minutes. Add tomato, little salt and let it cook till tomato becomes slightly mushy. Add chillies and mix again. Grind it to a paste (I left it a little coarse, make a smooth paste if desired).
Heat ghee and add cardamom and bay leaf. Add washed rice and fry for few minutes. Add paste, mix.
Add salt, cooked peas and eggs (if using). Pour in about 3 cups water (be careful while adding water, if cooked peas have a lot of water, modify the water added at this step).
Cook till done. Serve hot on its own or with raita.

Wednesday, October 20, 2010

Spicy fish (Iswana sukke)

1 lb (0.45kg) king fish(seer fish/ surmai/ Iswan)
1/2 cup chopped onion
2 tea spns chilli powder
1/2 tea spn tamarind extract
1 tea spn coriander seeds
A pinch turmeric
1 tea spn chopped ginger
Coconut oil
Heat a little oil and fry coriander seeds. Powder them. (Ready made coriander powder gives a very different taste, so make it at home).
Heat coconut oil and add onions, ginger. Fry till the onions turn translucent.
Now add fish, tamarind, salt, coriander powder, chilli powder, 1/2 cup water. Cover and cook till fish is done.
While serving, drizzle some coconut oil on top.

Capsicum-Cumin Rice With Saffron

1 cup basmati rice
1 tea spn cumin seeds
8-10 strands saffron soaked in 1 tbl spn warm milk
1/2 cup bellpepper (capsicum)
A pinch turmeric
1 tea spn chopped garlic
1/2 cup onion
2 cloves
2 cardamom
1″ cinnamon
4 green chillies
Heat ghee and add cloves, cinnamon, cardamom. Then add cumin seeds, onion, garlic. Fry till the onions turn brownish.
Add capsicum, rice, green chillies, salt, turmeric. Fry for 2-3mins.
Add salt, about 2 cups water (approx). Cover and cook till 3/4th done.
Open the lid and add the saffron milk. Mix well. Close and cook till done.
Serve hot on its own or with a simple dal.

Pad Thai

1/2 lb Pad Thai noodles
1 Egg
1 tea spn garlic
1 tea spn red chilli flakes
1 tea spn red chilli sauce
2-3 tbl spn brown sugar
3 tbl spns coarse peanut powder
1 tbl spn coriander leaves
2 tbl spns lemon juice
Vegetables -
Green beans cut into thin long pieces
Carrot cut into thin long pieces
Snow peas
Extra firm Tofu (did not use these)
Bean sprouts (did not use these)
Broccoli (did not use these)
Cook noodles according to packet instructions.
Heat 2 tbl spns water, sugar and red chilli flakes till it thickens a bit.
Heat oil in a big wok and add tofu. Stir fry them for few minutes. With a spoon, push them to a side of wok and add eggs in the remaining space. Scramble the eggs.
Now add all the vegetables, garlic and fry them for few minutes. Let them cook for a bit.
Add cooked noodles, salt and the prepared sugar-red chilli sauce. Add the red chilli sauce(if using). Mix everything well. (Taste it at this point and add more chilli flakes or sugar if necessary).
Add lemon juice, peanut powder and mix well.
Garnish with coriander leaves and serve hot.

American chopseuy

I have never seen this dish in any restaurants here so far. So I really don’t know if there is any connection between America and American chopseuy :) . So please enlighten me if any of you know more about it.
1 chunk maggie noodles (I use 1/2 packet soba noodles or hakka noodles)
1/2 cup onion slices
1/4 cup green capsicum
1/4 cup cabbage
1/4 cup carrot
1/2 tea spn garlic paste
1 tea spn ginger paste
3 tbl spns (approx) tomato ketchup
1/2 tea spn soya sauce
1/2 tea spn chilli sauce  or 1 green chilli
1/4 tea spn red chilli powder

Chop all vegetables into thin strips.
Boil the noodles in salted water according to packet instructions until cooked. make sure you don’t overcook them. Drain, pour 1 tea spn of oil over it and toss the noodles. This ensures that the noodles don’t stick.

Heat oil and deep fry the noodles in batches until  crispy , golden in colour. Remove on a kitchen towel. (Or line them on a baking sheet and bake on on low heat till they crisp).
For the Sauce – Heat oil in a shallow pan and add onions. Saute for 1 minute, add capsicum and cabbage (and carrots, if using). Reserve few shreds of cabbage for garnishing later. Stir  constantly for 5 mins until they seem only 75% cooked.
Add garlic, ginger and chilli sauce/chilli. Stir for 30 secs.
 Add soya sauce stir, then add tomato sauce. Stir continuously adding water to thin the sauce according to the consistency desired. Bring to boil while stirring constantly.
Serving – Put crisp noodles in to serving bowl/plate and pour in the sauce over it. Garnish with cabbage shreds.

Vegetarian Pineapple Fried Rice

"One of the prettiest ways to serve fried rice is in a pineapple boat. The first time I was served fried rice in a pineapple boat was at a Thai Restaurant in Bangkok. It was my first visit there. I was so fascinated by the presentation and after that, for the longest time, it was Mum who makes pineapple rice for us and serves them in pineapple boats."

  • medium size pineapple, cut into 2 halves
  • 3 cups of cooked rice 
  • ¾ cup diced carrot 
  • 1 cup pineapple chunks 
  • 1/3 cup roasted cashew nuts 
  • ½ cup diced baby corn 
  • ½ cup cooked edamame beans, remove skin (optional) 
  • ½ cup chopped parsley 
  • ¼ cup diced spring onion, green part only 
  • 6 pcs thinly sliced red chilly 
  • 1 cube vegetable bullion stock, mashed 
  • 3 tsp chilly oil 
  • ½ tsp ground white pepper 
  • 1 tsp salt 
  • 2 tbsp soya sauce 
  • 1 egg, lightly beaten 
  • (A)
  • 1 tsp chopped garlic 
  • ½ cup diced white onion 
  • 1 green chilly, finely chopped 
  • 1 red chilly, finely chopped 
  • 2 tsp gelangga, finely chopped 
  • 2 tbsp bunga kantan, finely chopped 

How to make it

  • First prepare the pineapple boat. Here is a link to show you how
  • Blanch diced carrot into boiling water for 1 min and deep into cold bath. Drain water and set aside. Heat oil in wok, add (A). Fry till fragrance and add egg. Add cooked rice and stir fry till rice is shiny. Add baby corn and pineapple chunks, soya sauce, vegetable stock, chilly oil and stir fry for 2 mins. Add edamame beans, and cashew nuts and stir fry for another min. Finally add chopped parley and mix well. Add salt and white pepper to taste. Garnish with diced spring onion slices of red chilly and serve.

Nawabi Mutton Biryani Recipe


Basmati rice 3 1/2 cups
Mutton 1/2 kg
Onions 3
Ginger garlic paste 1/2 tbsp
Garam masala powder 1 tap
Red chilies 3
Cinnamon stick 1" piece
Curd 1/2 cup
Green cardamom 3
Peppercorns 5
Cloves 5
Shahi jeera 1/2 tsp
Turmeric powder 1/2 tsp
Saffron 1 pinch
Jardalu 5
Water 6 1-2 cups
Dry fruits as required
Coriander leaves and pudina leaves as required
Ghee as per requirement

How to make Nawabi Mutton Biryani

Take 2 1/2 tbsp of ghee.
Put some salt in it and fry the dry fruits and apricots.
Make a fine paste by grinding red chilies and fried onion.
Make a mixture of curd, ginger garlic paste, onion chilly paste, turmeric powder and salt and marinate the mutton pieces in it.
Put some ghee in a pressure cooker heat it, and then add the marinated mutton into it.
Pressure cook it until done.
Put some ghee in another vessel and heat it.
Add to this the whole spices and fry them for a while.
Now add the rice.
Add some salt and warm water.
Cook the rice till all the water has been absorbed.
Once the rice is cooked, spread it out and let it cool.
Also, remove the whole spices that were added to it.
Grease the inner wall of a heavy bottomed pan with ghee.
Put the cooked mutton into it and sprinkle some garam masala powder.
follow this with a layer of rice, then melted ghee and then saffron milk.
Add to this the fried nuts and cover it with a tight fitting lid.
For the next 75 to 20 mins, keep it on dum on low flame.
Mix it well and serve hot.
Garnish the dish with chopped coriander and pudina leaves.

Mutton Curry Recipe


500 grams Mutton
2 Large onions peeled and chopped
Ginger paste- 2 tbsp
Garlic paste- 2tbsp
Cinnamon sticks- 2
Cardamom pods-3
Bay leaves-2
Chilli powder- 1 tbsp
Turmeric powder- 1/2 tbsp
Coriander powder-1 tbsp
Cumin powder-1 tbsp
Yogurt- 1/2 cup
Salt to taste

How to make Mutton Curry

1. Wash and clean the mutton.
2.Heat oil in a heavy bottomed pan and add the whole spices (cardamom, cinnamon, bay leaves and cloves)
3. Add the onions and fry them until they are slightly brown. Don't burn them.
4.Add the ginger-garlic paste and saute for 2 minutes.
5. Add all other powdered spices and saute for a minute. Add 1/4 cup of water and simmer for about a minute. Now add the yogurt and salt and stir for another minute.
6.Add the mutton pieces and cover with 1 cup of water.
7. Allow it to simmer in low heat until the mutton is cooked and the desired consistency is achieved.
8. Serve hot with plain rice/biryani/bread.

Coconut Chicken Curry


  • 8 medium sized, pieces of Chicken
  • 1 Coconut, grated
  • 8 whole Red Chillies, roasted
  • 1 teaspoon each of Cumin Seeds and Black Peppercorns, roasted
  • 2 Green Chillies
  • 1 Tablespoon Coriander Seeds, roasted
  • 1 Tablespoon Tamarind paste
  • 8 Garlic Flakes
  • 1 inch piece Ginger
  • 1 inch piece Cinnamon, broken
  • 2 Cloves
  • 1 Green Cardamoms
  • 1/2 teaspoon Turmeric powder
  • 2 medium Onions, finely chopped
  • 1/2 teaspoon Fenugreek Seed powder
  • 2 Tablespoons Clarified Butter(Ghee)/Butter/Oil
  • Salt to taste
  • Finely chopped fresh Coriander Leaves to garnish
Method for “Coconut Chicken Curry”
Grind together all the ingredients except half the onions and fenugreek seed powder to a fine paste. Heat the clarified butter(ghee)/butter/oil in a heavy bottomed pan till hot. Add the fenugreek seed powder and the remaining chopped onions. Fry till the onions are light brown in color. Add the ground paste and saute on medium level for about 3 minutes or till it is aromatic. Add the chicken pieces and salt to taste. Add water according to the consistency desired and bring to a boil. Cover and cook on low level for about 25 minutes or till the chicken is fully cooked. Garnish with finely chopped fresh coriander leaves. Serve hot with Ghee Rice, white rice or roti.
Preparation time: 10-15 minutes, Cooking time: 30-35 minutes, Serves: 4
If it is difficult to obtain fresh coconut, it can be substituted with desscicated coconut shavings. Soak the shavings in little hot water for some time before use

Cheese Chili with Rice


1 medium onion, minced
1 clove garlic, minced
2 Tbs. butter or margarine
1 can (8 oz.) stewed tomatoes, mashed
1 can (16 oz.) kidney beans, undrained
2 Tbs. hot chili sauce or more – to taste
1 cup shredded sharp Cheddar cheese
Salt to taste
Hot cooked rice


  1. In saucepan saute onion and garlic in butter until onion is tender.
  2. Ad tomatoes, beans and chili sauce. Bring to boiling and simmer, uncovered, for 10 minutes.
  3. Remove from heat. Add cheese (reserve a little for garnish) and stir until melted. Add salt to taste.
  4. Serve chili in soup bowls with scoops or mounds of rice in the centver, topped with shredded cheese.
Chili can be made ahead and reheated. Add cheese just before serving. Hot chili sauce. Chili powder to taste can be substituted for hot chili sauce.

Indian Cabbage Fry


  • 250g cabbage
  • 1 medium onion
  • 2 small tomatoes
  • 1 inch of ginger
  • 2 Garlic cloves
  • 2 Green chillis
  • A pinch of Turmeric
  • 1 Tbl spoon Chilli powder
  • 2 Tbl spoons oil
  • Salt


1) Wash and cut cabbage finely
2) Cut 1 inch of ginger and 2 Garlic cloves very very fine
3) Cut 1 medium onion, 2 small tomatoes, and 2 Green chillis finely

Cooking process

1) In a pan heat oil and fry ginger and garlic pieces for 10 seconds
2) Add cut onions and chillies and fry for 2 minutes
3) Add cut cabbage and to it add A pinch of Turmeric, 1 Tbl spoon Chilli powder, and salt and cook for 10 minutes covering the dish
4) Now add cut tomatoes and cook for 5 more minutes
5) Serve with plain rice or chappati

Kerala Fish Fry


  • 500 grams skinless firm White Fish, slices or pieces well washed
  • 1 Tablespoon finely sliced Garlic
  • 1 Tablespoon Ginger Juliennes
  • 4 Green Chillies, slit

  • 4 Green Chillies, slit

  • 4 Green Chillies, slit

  • 4 Green Chillies, slit

  • 1 teaspoon Red Chilli powder
  • 1 medium Onion, finely sliced
  • 1/2 teaspoon Turmeric powder
  • 1 small raw Mango, sliced or Tomato, chopped
  • 2 cups Water
  • 1 sprig Curry Leaves
  • 2 Tablespoons Oil
  • Salt to taste

Method for “Kerala Fish Fry”

Heat the oil in a heavy-bottomed pan till hot. Add the garlic, ginger, green chillies and onions. Saute for about 4 minutes. Add the turmeric powder, red chilli powder, curry leaves and salt. Saute briefly. Add the water and raw mango slices/chopped tomato. Bring to a boil. Drop in the fish and mix gently. Cover and cook on low for about 10 minutes or till the fish is cooked and the gravy is semi-dry. Serve hot with steamed rice.

Cooking Tips:

For a sour taste, either vinegar, lime juice or tamarind paste can be used in place of raw mango or tomato.

Cod Fish Fillet Curry


  • 350g cod fillets
  • 4 Small Onions
  • 2 Green Chillies
  • 1 Tbl spoons Ginger Garlic paste
  • 1 Tbl spoons Garam Masala
  • 2 Tbl spoons of oil
  • 1 Tbl spoon red chilli powder
  • 3 medium Tomatoes
  • Pinch of Turmeric powder
  • Salt to taste
  • Coriander leaves


1) Wash and cut cod fillets into large cubes
2) Marinate fish cubes with 1Tbl spoons Ginger Garlic paste, 1 Tbl spoon red chilli powder, 1 Tbl spoon red chilli powder, Pinch of Turmeric powder and salt for 10 miutes
3) Cut 4 onions, 3 medium tomatoes and 2 green chillis very finely

Cooking process

1) In a pan heat 2 Tbl spoons of oil and fry onions and chillis for 2 minutes
2) Add cut tomatoes and fry for 2 more minutes
3) Add marinated fish pieces to the pan and carefully stirr with out breaking the pieces
4) Add Garam masala and cook for 10 minutes and garnish with corriander
5) Serve with rice

Andhra Fish Curry (Chepala Pulusu)


  • 250g Tamarind pulp or juice
  • 1 Kg Sea bass or Sea Bream or Monk Fish or any firm Fish
  • 50g Oil
  • 2 TBSP Ginger/Garlic Paste
  • 2 Big onions
  • 2 Small Tomatoes
  • 6 Green Chillis
  • 1/4 TBSP Turmeric
  • 1 TBSP Chilli Powder
  • Salt to Taste
  • Corriender Leaves


1) Wash and cut fish into 2 inch pieces
2) Wash and cut onions and make them into a rough paste
3) Wash and cut tomatoes into 4 cubes
4) Wash and slit green chillis
5) Marinate fish with onion paste, chillis , Tomatoes, 1 TBSP Chilli Powder, 1/4 TBSP Turmeric and salt to taste for 10 minutes

Cooking Process

1) Heat 50g of oil in a shallow wide pan
2) Add fish marinate and cook for 2-3 minutes with out strring
3) Add tamarind pulp or juice from tamarind and slow cook for 20 minutes with out breaking fish pieces with stirring
4) Sprinkle corriander leaves and serve with plain Rice

Stir Fried Garlic Prawns


  • 3
  • 400g King Prawns deshelled
  • 1 Big Onion
  • 8 Garlic cloves
  • 1 Lemon Juice
  • 2 Red Dried Chillis
  • 4 Big Tomatoes or 1/2 Tinned Tomatoes
  • Chopped Corriander
  • Salt to Taste
  • 2 TBSP Oil


1) Wash the prawns and keep it aside
2) wash and cut onions very fine
3) cut garlic roughly into halves
4) Crush Red dry chillis

Cooking Process

1) Heat 2 TBSP of Oil in a pan and add garlic and fry for 2 minutes
2) Add Onions and fry for 2-3 minutes and add crushed dry chillis
3) Add Tomatoes, lemon juice and salt and cook for 2-4 minutes
4) Add prawns and mix well and cook for another 10- 12 minutes or till they are done
5) Sprinkle corriander and mix well
6) Serve hot with Plain Rice

Chicken Biryani



1) Wash chicken and marinate with 10g of Ginger Garlic paste, salt , and tumeric
2) wash and cut 2 Small Onions, 5 Green Chillies and 4 Big Tomatoes finely
3) Wash and cut mint leaves and corriander leaves very fine
4) Wash the rice and keep it aside

Cooking Process

1) In a very deep shallow thick bottom pan heat 50g Clarified Butter or Ghee with 25ml of oil for 2 minutes
2) Add 2 Bay leaves, 4 Cloves , 2 Star Anise and 3 Cinnamon Sticks and fry for 40 seconds or till the aroma comes
3) Add onions and chillis fry for 3-4 minutes or till they are light brown
4) Add tomatoes and fry for 3 minutes , then add remaining ginger/garlic paste
5) Add chopped mint and corriander leaves and mix well and cook for 1 minute
6) Now add marinated chicken and cook for 15 minutes stirring ocassionally
7) Add rice and mix very well and leave it for 1 minute
8) Add 500ml of water and 1 cup of coconut milk and cook for 20 -25 minutes in avery very low flame till the rice is cooked
9) Serve hot with onion and tomato Raitha.

Indian Tomato Chicken Curry


1) Cut and wash chicken
2) Marinate chicken with 2 Tbl spoons Ginger Garlic paste, 2 Tbl spoon red chilli powder, a pinch of Turmeric powder and salt for half an hour
3) Wash and cut onions, tomatoes and chillis very fine

Cooking Process

1) In a deep pan heat oil and fry onions and chillis for 2 minutes
2) Add marinated chicken and fry for 10 minutes without adding water and turnning very often
3) Add tomatoes and cook for 5 minutes adding 2 cups of water
4) Add coconut powder/paste/ grated and garam masala and cook for 15 minutes
5) Finally add pepper powder and corriander.
6) Serve with Basmati Rice or chappatis.

100% Parmesan Chicken


6each chicken breasts halves, skinless, about 2 pounds
2tablespoons butter or margarine
1/2cup parmesan, parmigiano-reggiano cheese, grated grated
1/4cup bread crumbs
1teaspoon oregano dried
1teaspoon parsley flakes
1/4teaspoon paprika
1/4teaspoon salt
1/4teaspoon black pepper
1x black pepper


Heat oven to 400 degrees F. Spray 15x10x1 inch baking pan with no stick cooking spray.
Dip chicken in margarine; coat with combined remaining ingredients. Place in prepared pan.
Bake 20 to 25 minutes or until tender.
Makes 6 servings.
SPICY: substitute 1/8 to 1/4 teaspoon ground red pepper for black pepper.

Spicy Sweet Bacon Wrapped Chicken


1 pound bacon sliced
1 1/4 pounds chicken breast halves, boneless and skinless about 4 breasts
1/2cup brown sugar
2 tablespoon chili powder
1/2teaspoon cayenne pepper use one teaspoon for more spice


Preheat your oven to 350 degrees F.
Cut the chicken breasts into one inch (2 1/2 cm) cubes.
Cut each bacon slice into thirds.
Wrap each chicken cube with bacon and secure with a wooden toothpick.
Mix together brown sugar, chili powder and cayenne pepper.
Dredge the wrapped chicken in the sugar chili powder, hot pepper mixture.
Coat a rack and broiler pan with non-stick cooking spray.
Place chicken on rack in broiler pan.
Bake at 350 degrees F for 30 to 45 minutes or until bacon is crisp. Your time will vary depending on how fatty your bacon is.

Baked Parmesan Chicken Fingers (Low Fat)


1/3cup buttermilk or milk
2teaspoons vinegar
3/4teaspoon seasoning liquid red-pepper
1pound chicken breast halves, boneless and skinless cut in 1/4 inch strips

3/4cup cracker crumbs no-fat, saltine
1teaspoon paprika
1/2teaspoon salt
2tablespoons parmesan, parmigiano-reggiano cheese, grated grated


Stir together buttermilk, garlic and red-pepper seasoning in large bowl.
Add chicken; toss until evenly coated.
Refrigerate for 30 minutes.
Prepare coating; combine cracker crumbs, paprika, salt and 1 tablespoon parmesan cheese in pie plate.
Line baking sheet with aluminum foil; coat with nonstick spray.
Drain chicken; dip in coating, tossing to coat.
Arrange on baking sheet.
Sprinkle with remaining Parmesan.
Can be frozen up to 1 month ahead.
Freeze chicken on baking sheet, then place in freezer food-
storage bag and seal.
To serve: bake chicken in preheated 450 degree F oven for 8 to 10 minutes or until no longer pink in center.
To bake frozen: Bake in preheated 450 degree F oven for 12 minutes or until no longer pink in center.

Santhosh's Mutton Biryani

Here's one of my authentic mutton biryani recipes. Guys and gals enjoy! Let me have your comments.


500 gm Rice
500 gm Mutton or chicken
500 gm Tomatoes
250 gm Onion
50 gm Garlic
50 gm Ginger
5 Green Chilli
Half Lemon
3 strips 1/2 inch long Cinnamon
5 Cardamom
5 Cloves
125 gm Oil
50 gm Ghee
handful Dhania leaves
handful Pudina leaves
Half cup/ 2 tsp curd
1:2 ratio(1/2 kg rice needs 1 ltr water) water
Salt 2 teaspoon

Preparation method

1. Make spice powder: Gring cardamom, cinnamon, cloves in a mixie. Take care to leave it coarse, not like talcum powder. Grind ginger and garlic to a fine paste. Chop tomatoes finely and add slit chillies. Add chopped onions. Juice the lemon, taking care to discard the seeds.
2. Add oil to the cooker, when it gets hot, add ghee. When that gets hot, add onions. Fry till golden brown, add ginger garlic paste and fry about 2 minutes, followed by spice powder. Fry again for about a minute. Now, add mutton, stir, add tomatoes, chilli and chilli powder. Add 1 tsp salt, add half the coriander and mint leaves. Fry till oil starts oozing out, about 5 minutes will do. Add 1 cup water. Cover with a lid, allow it to cook (if mutton, for 4 whistles, if chicken 1 or 2 whistles will do.) Open cooker once steam has escaped. Again keep it on stove, add remaining water, around 3 cups, add 1 tsp salt for the rice. Add remaining coriander and mint, add rice only after water comes to a boil, then add lemon juice, finally add curd and close with the lid. Once steam starts coming out, put the whistle, then cook on low flame for 15 mins. Then, take it off the stove. Wait for the steam to escape. Serve hot.
3. NOTE: 1. Basmati rice should be soaked for 15 mins and any other rice, 30 minutes, prior to cooking. 2. Don't over fry your onions to dark brown. 3. Add spice powder to the cooker to prevent ginger garlic paste from sticking. 4. Use coriander leaves only, no stalks. 5. Taste for salt before you close the cooker.

Chicken tikka with couscous & mint yoghurt

Quicker than takeaway, this delicious dish is served with a cooling mint-yoghurt dressing.

Preparation Time

10 minutes

Cooking Time

20 minutes

Ingredients (serves 4)

  • 8 chicken thigh cutlets
  • 60g (1/4 cup) tikka masala curry paste
  • 1 x 165g can coconut milk
  • 250ml (1 cup) natural yoghurt
  • 1 cup firmly packed mint leaves
  • 1/4 cup firmly packed coriander leaves
  • 2 shallots, ends trimmed, thinly sliced
  • 1 small garlic clove, crushed
  • 1 tsp finely grated fresh ginger
  • 1 x 200g pkt Ainsley Harriott Spice Sensation Cous Cous
  • Fresh mint leaves, extra, to serve  


  1. Preheat oven to 210°C. Line a baking tray with foil. Place a wire rack on the tray.
  2. Cut four 1cm-deep slashes in the top of each chicken thigh, almost to the bone. Combine the chicken, curry paste and coconut milk in a bowl. Place the chicken on the wire rack. Bake in oven for 20 minutes or until the chicken is cooked through.
  3. Meanwhile, place the yoghurt, mint, coriander, shallot, garlic and ginger in the bowl of a food processor and process until well combined. Transfer to a bowl and cover with plastic wrap. Store in the fridge.
  4. Prepare the couscous following packet directions.
  5. Divide the couscous and chicken among serving dishes. Top with the yoghurt mixture and extra mint leaves. Serve immediately.


  • Tip: To help the chicken cook faster, make the slashes in the chicken thigh cutlets about 1cm deep. This will also let the marinade soak right into the chicken and give a more intense flavour.

Green Salad

Green Salad - We are going to make a Crispy Salad that will give not only lot of nutrition but will also spruce up your weight loss efforts.

Recipe Ingredients * Romaine Lettuce - 4 cups

* Spinach - 4 cups

* Juicy Ripe Tomatoes (diced) - 1.5 cup

* Cucumber (cut into chunks) - 1/2 cup

* Walnuts (chopped coarsely) - 1/4 cup

* Black Pepper - 1/4 tsp

* Olive Oil - 2 tsp

* Balsamic Vinegar - 4 tsp

* Salt (optional) - 1/2 tsp

First rinse and spin dry the lettuce and spinach leaves. Tear into bite sized pieces and place in a salad bowl. Add cubed tomatoes and cucumber to the leaves in the salad bowl. Chill in the refrigerator.
Mix the olive oil, vinegar, salt and pepper in a small bowl and keep aside. Pour this dressing over the salad just before serving.
Add chopped walnuts. Toss the ingredients gently to mix them well. Your crispy salad is ready to serve.

Avocado Salad

Avocado Salad - An easy salad made with avocado, figs and lettuce. You can make it ready in 10 minutes with all these ingredients. Serve little cold by putting in refrigerator for 15 minutes after making. This is also a very healthy salad as avocados & lettuce are rich source of potassium, iron and calcium.

Recipe Ingredients
* Sliced Avocados - 1 cup

* Romaine Lettuce - 2 heads

* Fresh Figs - 6

* Grated Cheese - 12 tbsp

* Olive Oil - 1 tbsp

* Vinegar - 2 tbsp

* Black Pepper - To taste

* Salt - 1/2 tsp

First wash well the lettuce and tear into bite sized pieces. Wash and cut figs into 6-8 slices each. Divide the sliced avocados into 6 parts.
Take a big bowl and mix all the ingredients along with cheese, oil, vinegar, salt and black pepper.
Divide into 6 individual portions and serve.
If you want to know more salad recipes then find by typing in the search box.

Tuesday, October 19, 2010

Apple Oat Bran Muffins

Oat bran binds cholesterol in the gut and blocks its absorption. Perfect for a healthy breakfast treat.
Recipe Ingredients
  • Canola oil for oiling the muffin pan
  • 2 large green cooking apples
  • 2 cups whole-wheat pastry flour
  • 1 cup unbleached white flour
  • 1 1/4 cups oat bran
  • 2 1/2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 12-ounce can apple juice concentrate
  • 1 cup water
Heat oven to 325 F. Lightly oil muffin pan. Peel and core apples; chop them coarsely. Set aside.
In a mixing bowl, stir together pastry flour, white flour, oat bran, baking soda, cinnamon, and nutmeg.
Add apple juice concentrate, chopped apples, and enough water to make a light batter.
Mix just enough to moisten all ingredients. Divide batter among the muffin cups and bake till lightly browned, 25-30 minutes.
Remove muffins from cups while hot.
Serves 12.
    Nutrients Per Serving
  • Calories: 208
  • Protein: 5.6 grams
  • Fat: 1.4 grams
  • Saturated Fat: 0.3 grams
  • Carbohydrate: 48.7 grams
  • Fiber: 5.4 grams
  • Cholesterol: 0 mg

French Onion Soup Recipe

Here is a well sought after recipe of French Onion Soup. Use the freshest of onion available to get a delicious French Onion Soup. It is a great Appetizer. Serve your family this delectable French Onion Soup today. They are gonna love it!


Onions : 4 large chopped fine
Butter : 1 tbsp
Cheese grated : 2 tbsp
Flour : 1 tbsp
Meat stock : 6 cups
Salt and pepper

How to make French Onion Soup

1. Melt butter in a thick saucepan, fry onions till golden brown.
2. Add stock and cook for at least 1/2 an hour on simmer.
3. In a little butter stir in the flour, add the soup and cook till slightly thick.
4. To serve add 3/4 of the grated cheese equally in six soup bowls.
5. Add piping hot soup, sprinkle with remaining cheese and serve.


Prawn biriyani ingredients:

1.  Prawns - 500 g
2.  Basmati rice - 3 cup
3.  Ghee - 5 tsp
4.  Onion big - 1 sliced
5.  Tomato medium - 1 chopped
6.  Green chillies - 5
7.  Ginger - 2 inch
8.  Garlic - 4 pods
9.  Cashew nuts -10

prawn biriyani, prawn biryani recipe, royyalu biryani receipe 10. Coconut milk - 1 cup
11. Coriander leaves - ½ cup
12. Pudhina leaves - ½ cup
13. Water - 5 cups
14. Cardamom - 2
15. Cinnamon - 1 inch stick
16. Jaji flower - 1
17. Anasi flower - 1
18. Cloves - 3

Prawn biriyani preparation:

First clean and wash the prawns. Drain all the water and keep it aside.

Next make a paste with green chillies, ginger and garlic.

Take a pressure cooker and heat with 5 tsp of ghee.

Then add cardamom, cloves, anasi flower, jaji flower, cashew nuts and cinnamon.

Fry for few seconds. Then add onions and sauté for 2 mins.

Then add tomato pieces, prawns, salt and paste.

Sauté until the raw smell disappears.

Now add washed basmati rice and combine well.

Then add coconut milk, water, coriander leaves and pudhina leaves.

Then combine well and close the pressure cooker.

Now pressure cook for 2 whistles and switch off the stove.

Now prawn biriyani is ready.

Serve with onion raitha and chicken fry.

prawn biriyani, prawn biryani receipe, biryani recipes

Preparation time45 mins
Cooking time30 mins
No. of Servings4

Hyderabad Biriyani

Hyderabad Biriyani:

Hyderabad Chicken Biriyani:

1.  Chicken – ½ kg
2.  Basmati rice – ½ kg (cooked)
3.  Curd – 1 cup
4.  Onion – 1 finely sliced
5.  Lime juice – ½ of the lemon
6.  Ghee – ¼ cup
7.  Ginger – 1 inch piece
8.  Garlic - 3 flakes
9.  Red chilli powder – 1 tsp or to taste
10. Coriander powder – 1 tsp
11. Garam masala – 1 tsp
12. Turmeric powder – ¼ tsp
13. Saffron – ¼ tsp
14. Bay leaf – 2
15. Cardamoms – 3
16. Cinnamon – 1 inch stick
17. Cloves – 4
18. Cashwenuts – 10
19. Coriander leaves – ¼ cup (roughly chopped)
20. Mint leaves – ¼ cup (roughly chopped)
21. Salt – to taste

hyderabad biriyani, hyderabadi biryani, biryani recipe

Hyderabadi Chicken Biriyani Preparation:

Marinate the chicken with curd, red chilli powder, coriander powder, turmeric powder and salt for 1 hour.

Cook the basmati rice with enough salt, till half done and drain the water and keep it aside.

Make a paste with ginger, garlic and keep it aside.

Soak the saffron strands in 1 tbsp warm milk and keep it aside.

Take a pan and heat with ghee.

Add cashewnuts, bay leaf, cardamom, cinnamon and cloves.

Sauté for few mins.

Then add onins and ginger garlic paste.

Saute till the raw smell disappears.

Then add marinated chicken pieces and garam masala.

Mix well and fry well till the curd is absorbed.

Add enough water and cook till the chicken pieces are tender.

Now divide the cooked rice into two portions.

Take few semi-cooked grains of rice and colour them with diluted saffron for garnishing.

Place half of the semi cooked rice in the heavy bottomed vessel.

Then spread half of the chicken gravy.

Sprinkle some coriander and mint leaves.

Again spread by a layer of remaining rice.

One more layer of remaining chicken gravy.

Again sprinkle remaining coriander and mint leaves.

Close the vessel tightly and cook on low flame for 30 to 45 mins.

Remove from the heat.

Hyderabad biryani is ready.

Serve with raitha.

hyderabad biriyani,

Preparation time15 to 20 mins
Cooking time30 to 60 mins
No. of Servings6

How to Make Caramel Apple

Mix 2 cups sugar, 1/4 cup light corn syrup and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring just until the sugar dissolves. Cook, swirling the pan (do not stir), until the mixture is light amber and a candy thermometer registers 320 degrees, 8 to 10 minutes. Remove from the heat; slowly whisk in 1/2 cup heavy cream, then 2 tablespoons unsalted butter, 1 teaspoon vanilla extract and a pinch of salt. Return to low heat and whisk until smooth. Let cool until the caramel is thick enough to coat a spoon. Insert sticks into the stem ends of 6 apples and dip the apples into the caramel, letting the excess drip off. Roll in toppings if desired, then let cool on a parchment-lined baking sheet coated with cooking spray.

Chicken Hazaarvi

Butter Chicken, a non-vegetarian delicacy is one of the most popular dishes not only in India but also other parts of the world. Also known as Murg Makhani, the popular Indian non-vegetarian dish of Butter Chicken is easily available across many Indian restaurants and eateries all over India especially the north of India. Butter Chicken is said to have originated from the popular Moti Mohal restaurant in Daryaganj, Delhi. Butter Chicken is a gravy chicken preparation where butter, cream, tomato and chicken are the main ingredients.
Ingredients Butter Chicken
  • 700 gm: Raw chicken
  • ½ kg: Curd
  • 1 tsp: Ginger garlic paste
  • 1 tsp: Red chilli powder
  • Salt to taste
  • 100 gm: White butter
  • ½ kg: Tomato (pureed)
  • ½ tsp: Black cumin seeds
  • ½ tsp: Sugar
  • 1 tsp: Red chilli powder
  • Salt to taste
To Prepare Chicken
  • 100 gm: Fresh cream
  • 75 gm: White butter
  • 4-5: Sliced green chillies
  • ½ tsp: Crushed fenugreek leaves