Prawn Kanji Curry/Prawn Curry with Gruel

This is a traditional East Indian curry made with Rice gruel/kanji..its absolutely healthy and delicious . Have it hot steaming Rice and you will really enjoy .The green Masala and the Rice gruel  gives this curry a unique taste.Usually we do add small brinjals and bottle gourd But here I have only added Bottle gourd.

Ingredients

 1 cup  Prawns deveined but keep the shell
 1 1/2-2 cups  gruel/kanji
  1 tomato
2 med Onions chopped
4 to 5 green chillies
5 to 6 garlic cloves
1.5  inch ginger
a pinch of turmeric
1/2 cup  fresh grated coconut
1 tsp cumin seeds
1 tbsp coriander seeds
handful of Coriander leaves
sprig of curry leaves
250-300 gms Bottle gourd/dudhi/lauki
4 to 5 small brinjals(i had not added in this recipe but normally we do add)
1 tbsp tamarind pulp
2 tbsp coconut oil/any oil.
salt to taste

Method

Wash the prawns and marinate with salt and turmeric and keep aside for  15-20 min.

 Grind coconut,coriander seeds cumin,chilli,garlic ginger and coriander leaves with little water to a smooth paste.

Slice the onions and chop the tomatoes fine and cut the vegetables .

In a Vessel heat oil (if u have earthen vessel do use that) add curry leaves ,Onion tomato fry well then add the ground paste and the prawns fry for 6-8  min .

Then add the rice gruel/kanji and the vegetables and bring the curry to very nice boil.

Reduce the flame cover with a lid and simmer and cook till the veggies and prawn are cooked well.

Check for salt as we marinated the prawns and even the gruel has salt..add if needed ..if u find it too thick add water once it comes to a nice boil add tamarind pulp simmer and cook for 5 min .

Serve hot with steamed rice.

















Kadhai Chicken is a lovely chicken preparation made in a tomato -curd gravy and made in a Kadhai preferably.This is my version of Kadhai Chicken and we enjoy this with some jeera rice. Its a very easy recipe.And you too will like this.

Ingredients:
 To grind to powder
4-5 Kashmiri Dry Chillies
5 peppercorns
1 star anise
1 tsp fennel seeds
1.5 tsp cumin seeds
1 .5 tbsp coriander seeds
4 cloves
2-3 green cardamon

To marinate
750 gms chicken pieces
200 gms Curds
salt to taste
1/2 tsp haldi/turmeric powder
2 tsp ginger garlic paste
salt to taste.

Other 
2-3 green chillies chopped
2 tomatoes crushed
3 onions roughly sliced
2 tbsp oil 
2 bay leaves
1/2 tsp Kasuri Methi powder




Method:
Wash the chicken pieces well and drain the excess water.

Dry roast all the ingredients under to grind to a powder till fragrant and grind to a coarse powder.

Whisk the curds well.

Marinate the Chicken with salt,turmeric powder ginger garlic paste and curds and keep aside for  1- 1.5 hour.

In a pan heat about 1.5 tsp oil and fry the onions till they turn light brown.

Grind the fried onion to a paste and keep aside.

In a nonstick Kadhai heat oil then add the bay leaves then add the crushed tomatoes and fry well till the oil separates then add the chopped chillies and fry for a minute.

Then add the onion paste well and add the marinated chicken and fry over medium heat for about 5-7 minutes.

Then add the ground powder and mix well and saute for 5 minutes add 1/2 tsp kasuri methi and about 1-1.5 cup water and bring it to a nice boil.

Once the chicken has cooked well  reduce the flame and add the chopped coriander and mint leaves.

Serve hot with rice/pulav/rotis or bread of your choice.


Pav Bhaji is a very popular street food of Mumbai .Originated in Mumbai it self .You will find a cart in every corner of Mumbai . And the most tasty pav bhaji is the one we get on the road side than the one served in a Restaurant.. Its a blend of all vegetables in a tomato gravy  with  spices made on a Tava/Iron griddle with loads of butter and served with Pav /Bread which is toasted with butter again. Everyone just freak on it. We however don't binge on the street pav bhaji. We  make it quite often at home .Its a very easy recipe and taste simply good. You can add any vegetable you want to make your fussy kids eat with ease and they won't even know which veggies go in.




Ingredients:
4-5 potatoes  Potatoes
1 cup cleaned  green peas
1 carrot
1 cup  cauliflower florets
3 capsicums
3-4 medium sized onions
3  medium sized tomatoes
1 tsp red chilli powder
1.5 tsp pav bhaji masala
1/2 tsp cumin seeds(optional)
lime juice 1 tsp
1 tbsp oil
butter as needed
salt to taste
Method:

Boil all the vegetables in a pressure cooker with salt and water  till soft and mushy don't throw the excess water you can use the water for the bhaji.

Grind onion ,ginger garlic together to a fine paste.

Make a paste of Capsicum.

Chop the tomatoes very fine or just grate it fine or grind to a paste.

Heat a Kadhai or  a Iron Griddle. add butter and oil .

Then add 1/2 tsp cumin seeds(optional) then add the onion and ginger garlic paste fry well till the raw smell goes off.

Add the capsicum paste fry well then add the tomatoes and fry well.

 Now mix in the pav bhaji masala and red chilli powder and mix well.

Add the water and salt and mix well with the masher.

Serve hot with a dollop of butter and butter toasted bread .

Note:
You could add grated cheese to it and serve as Cheese Pav  Bhaji.
You can use any vegetables and adjust the quantity according to your taste.
You can also make a paste of garlic and  dry red chillies and avoid the ginger garlic paste and the chilli powder.

Mutton stew is a light soup like gravy  with Mutton and vegetables. Its light as it doesn't have coconut and lots of spices.Taste very good with steamed rice or pulav.Mutton Stew is one of East Indian's favourite dish and a must for every feast or any special occasion or for a Sunday meal. Mutton and other vegetables make it healthy too.







Ingredients:
500 gms Mutton
2-3 carrots
200 gms green peas
2-3 potatoes
3 onions chopped fine
100 gms french bean
3-4 green chillies
1 tsp poppy seeds
1.5 tsp sesame seeds
handful of coriander and mint leaves
2 bay leaves
2 tomatoes chopped
1 tbsp ginger minced
5-6 garlic cloves minced
1 tsp garam masala powder
lime juice as needed
salt to taste
2 -3 tbsp oil/as needed

Method:

Wash the mutton pieces ,clean the green peas ,chop the carrots  and cut the potatoes and the french beans.

Grind together the roasted poppy seeds ,sesame seeds 2 green chilies 1 onion coriander and mint leaves to a fine paste.

In a Pressure Cooker vessel add oil once the oil is hot put the bay leaves and then the chopped onion garlic and ginger.

Saute well  then add the ground paste fry well over medium heat.

Now add the chopped tomato and fry for a while now add the mutton pieces fry all together add the vegetables and salt add water and pressure cook for 10-15minutes or till the mutton is well cooked.

Once the mutton has cooked well ,release the pressure and open the lid add garam masala powder and let it simmer . check for salt add if needed also add lime juice as needed.

Serve hot with steamed rice/pulav/bread/fugiyas.

Sending this to "Delectable Flavours Giveaway Event "




Methi with Chicken is a lovely combination .Cooked in a Curd  based gravy Fresh Methi and Chicken makes a very good dish .I have made Methi Chicken many times . Recently i had brought some fresh Methi/Fenugreek leaves to make some Theplas and Methi Matar but ended up in Making it with Chicken Mince. It tasted amazing .Everyone at home and even my neighbours who tasted it absolutely  loved it .And my neighbour asked me for the recipe too .So thought of posting it.





Ingredients:
400 gms Chicken Mince
1 bunch of  fresh Methi /Fenugreek leaves.
 4 onions finely chopped
2 tomatoes chopped
 2 tsp ginger garlic paste
3 green chillies chopped/to taste
 1 tsp dry fenugreek leaves/kasuri methi
4 tbsp curds (not too sour)
2 tsp meat masala(i used bottle masala)
1 tsp garam masala powder
1.5 tsp coriander powder
1 tsp roasted cumin powder
1/2 tsp haldi/turmeric powder
2 bay leaves
2-3 tbsp oil
salt to taste
fresh cream to garnish(optional)



Method:
In a  Non stick Kadhai /Vessel add oil .

Once oil is sufficiently hot add cumin seeds once they crackle add bay leaves.

Then add chopped onions and fry well over medium heat fry well till raw smell goes off and the onion turn soft and translucent.then add the chopped green chillies

Add ginger garlic paste and saute for some time till the raw smell goes off then add the chopped tomatoes and saute till the tomatoes turn mushy.

Now put the chopped fenugreek /methi and saute for 3-5 minutes.

Add all the powdered masalas and the turmeric powder mix all well.

Then add the Chicken Mince and fry well for 5 -7 minutes .

Add the whisked yogurt and mix well add salt and water and mix.Then add the kasuri methi.

Cover with a lid and let it come to a nice boil then reduce the flame and simmer for 7-10 minutes or until done.

Garnish with a dash of fresh cream or just serve it right away with some Hot Chapattis/Bread.

Note:
I have used homemade Curds  which was not sour,If the curds you use is sour you may reduce the amount or add according to your taste.

You can also make it with Chicken pieces .
  If  you ask me Which is the best one pot meal you love ? My answer to that will be pasta . I love cooking pasta and more than that i love eating pasta .Truly a  best one pot meal there is so much to choose from .Amongst all Lasagna is utmost favourite. But at times I prefer eating a lighter yet cheesy version of pasta .

Making Pasta is very easy even a bachelor or a beginner can do it . I had made this pasta yesterday with some cherry tomatoes and some Capsicum . It was a simple yet delectable pasta dish and we all loved it especially my little Godchild who is just 2 .5 years old loved it so much that he was asking me How You made this Goma?? aww how cute was that and i was overwhelmed and amazed with this compliment of his.
He thoroughly enjoyed it and even asked me to pack some to take away..The reason being it was cheesy and non spicy.


Ingredients:
250 gms Elbow Macaroni/any pasta
200 gms boneless chicken breast
1/2 green capsicum
1/2 yellow capsicum n Red if you want.
1/2 tsp chilli flakes
4 garlic cloves minced
1 tsp oregano
1 tbsp tomato ketchup(optional)
100 gms grated cheese
2 tbsp cream
1 tbsp butter
2 tbsp olive oil
salt to taste.

Method:
Boil sufficient water  to cook the pasta and cook it with salt and a tsp of oil.

Cook pasta till al dente and drain all the excess water .

Boil the chicken pieces with salt and pepper and shred to pieces.

In a wok /Non stick pan heat oil
Add the minced garlic and saute for a minute.

Then add the capsicum and saute for a minute add some salt and freshly ground pepper.

Now mix the shredded chicken and the oregano mix all well then add the boiled macaroni .

Toss it up well .Add tomato kethcup and mix well.

In a sauce pan mix the butter,cream and the cheese and whisk till all mix to a smooth sauce over low heat.

Add the sauce to the pasta and mix it well  quickly.

Serve immediately.
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Puddings have always been my favourite since childhood especially My Mommy's Caramel Bread pudding.

Since I am an ardent Chocoholic I wanted to try a pudding with some chocolate .I had made a  steamed eggless chocolate pudding some years back but had never made a choco chip bread pudding.

Since there were lots of choco chips in my fridge I added them to the pudding and was very happy n satisfied with the taste n richness of this gooey chocolaty pudding.....

It tasted very nice the chocolate melted and the richness of the pudding was beyond compare.I will be making this quite often now.


Ingredients:

6 bread slices /4 loaves
500 ml milk
100 ml fresh cream
2 eggs
2 tbsp butter
1/2 cup sugar
 1 tbsp brown sugar
3-4 tbsp choco chips
1 tsp vanilla extract

Method:
 Cut the breads into cubes or tear them off into tiny pieces.

Boil the milk and set aside .

In a vessel take the boiled milk ,cream and whisk together on a low heat

Then add the eggs and continue to whisk ,add sugar and whisk till the sugar melts.

Remove from the flame add the bread pieces and the butter  to the milk and add the  vanilla extract and keep aside for about 15 minutes so that the bread slices are absorbed well in the mixture.

Mix all well then pour the mixture in  a greased baking pan .

Mix in the choco chips and sprinkle the brown sugar from top.

Bake for about 35-40 minutes on 180 Degree  Celsius.

Serve hot or cool it taste great either ways.


Sending this to Remmy's First Blog anniversary event
First blog Anniversary and giveaway
Cutlets are very popular at my place . Its everyone 's favourite at home that is one reason why I love making cutlets in different style . I had tasted Chicken cutlets with carrots in one of the restaurant but it was with a white sauce base.  It tasted good but I am not a white sauce fan so wanted to try them using spices .So tried them with grated carrots added little spring onions and some spices and then shallow fried them.They tasted yummy and had a beautiful orange colour  And the best thing was that it included a healthy vegetable with otherwise I only love eating in a sweet form..Yes you guessed it right I love Gajar ka halwa..This is the only way I love eating carrots.

The sweetness of the carrot and the spices and lime together blend very well with the mince giving these cutlets a yummy taste with loads of nutrition too. Try these out I'm sure you too will love adding carrots to the cutlets after you tasted them.


Ingredients:
500 gms Chicken Mince
2  medium onions grated
3 carrots grated
5-6 spring onion green chopped
3-4 green chillies chopped fine
6-7  garlic cloves minced
1 inch ginger minced
1 tsp garam masala powder
1/2 tsp roasted cumin powder
1.5  tsp pepper crushed /to taste
2 tbsp coriander leaves chopped
2 tbsp mint leaves chopped
Lime juice as needed
2  bread slices
1 egg 
salt to taste
breadcrumbs to coat
oil to  shallow fry

Method:
Wash the Chicken mince and drain all excess water.

In a bowl Mix the mince with grated onions ,ginger garlic paste,lime and all other ingredients except the oil and bread crumbs.

Mix all well and refrigerate for 30 minutes .

When you want to fry take the mixture out of the Fridge ,Wet Palms with water and flatten the mixture to shape into a cutlet.

Coat  with bread crumbs ,heat oil in a pan on medium heat fry on  both sides till golden brown.

Serve hot with ketchup or Mustard sauce.



Chicken being my favourite I love trying different dishes with it. I had never made a chicken curry in a presure cooker till I tried this as I never found it necessary to use the pressure cooker to cook chicken as it gets cooked really fast . But today  thought of trying it out and was really  happy .

This Chicken Curry tasted very nice I had added coconut milk along with the other spices and the result was a smooth tasty coconuty flavoured  curry.



 Ingredients:
500 gms Chicken cut in pieces.
1 tsp lime juice/as needed
2 tsp ginger garlic paste
a pinch of turmeric powder
salt to taste.
2-3 medium  onions roughly sliced
2 tomatoes chopped
 2-3  green chillies
50 gms dessicated coconut
1/2- 3/4 cup coconut milk
1 inch ginger
4-5 garlic cloves
1 tsp cumin seeds/ jeera
2 tsp coriander seeds/dhaniya
a small bunch of coriander leaves
2 tsp bottle masala/mutton masala
handful of mint leaves
1 tsp garam masala powder
1/4 tsp turmeric powder
a spring of curry leaves
2 tbsp oil
2 medium potatoes.

Method :
 Clean and wash the chicken pieces and marinate with salt lime juice and a pinch of haldi/turmeric keep side for 15 min.

Dry roast coconut ,cumin and coriander seeds and set aside to cool.

Then roast the chillies and onion in a tsp of oil till fragrant.

Once cool grind  together with ginger,garlic ,mint and coriander leaves and 1 chopped tomato to a fine smooth paste.

In the pressure cooker heat oil add the curry leaves , the remaining chopped tomato and then add the paste and the chicken fry well till oil separates .

Then add salt,water and the potatoes , lastly add the coconut milk and cover with the lid and pressure cook till done. It may take about  12-15 minutes.

Once done release the pressure open the lid and switch the gas off .

Serve hot with rice/pulav/breads of  your choice.





Made this stir fry for dinner yesterday .I was very tired and wanted something very quick yet tasty that would compliment Chicken Hakka Noodles . I had some Cocktail sausages left in the Fridge and had already boiled some chicken for the noodles .So thought mixing both and making something really quick. .
I was not sure how its going to taste ,I was just experimenting with all the sauces and veggies. I just threw in whatever sauces  I had and it really tatsed good. It was ready in a jiffy and tasted awesome it really went very well with the Noodles .I will be making this very often now especially when I'm running short of time.  
Ingredients:
200 -250gms  Boneless Chicken
8-9 cocktail sausages
2 carrots sliced fine
3-4 spring onions chopped fine
1 capsicum chopped in juliennes
salt to taste
pepper as needed
2 tbsp oil
3 -4 garlic cloves crushed
1.5 tsp chilli flakes/to taste
1 tsp red chilli paste/to taste
1 .5 tsp oyster sauce
1 tsp soy sauce

Method:
In a vessel boil the chicken with salt and pepper and once cooked shred to pieces and set aside.

Heat a Wok add oil once the oil is hot enough add the crushed garlic saute for a while.

Then add the spring onions saute for a minute on high flame then add the capsicum and carrot.

Then add pepper salt  and all the sauces Mix well then throw in chicken and give it a good mix .

Once mixed well add the  chopped cocktail sausages  and saute for 2 minutes.

If you wish to add water just add 1-2 tbsp .I had not added water i wanted it to be dry.

Lastly add the spring onion green and toss well .

Serve immediately with some Noodles Or Fried Rice.
 
 I used boiled shredded chicken as I had lots remaining after making Noodles. If you don't have them you could still make this by cutting boneless chicken into fine strips or pieces you wish too.
Add whichever veggies you want to.


Everyone loves Noodles specially a hot favourite among kids . The best part is it gets ready quickly . Hakka Noodles are my favourite I simply love them but I don't add eggs to the Fried Rice or Noodles.

Coming back to the recipe its very simple just Some pre preparation makes this a quick dish .Have it with a stir fry /Chicken chilli or Lollipops or  just have this the way it is .Its always a winner.
The sauces can be adjusted to ones like and you could add whichever vegetable and meat you wish to add.

Ingredients:
1 Packet Hakka Noodles  (200 gms)
1 cup  boiled chicken shredded 
2 small carrots finely chopped
5-6 spring onions chopped
2 capsicum sliced fine
1-2 tsp soy sauce
1 -2 tsp chilli sauce
1 tsp vinegar (optional)
2-3 garlic cloves minced
2-3 tbsp Oil / as needed
 salt to taste

Method:
 Boil the noodles with sat and water and 1 tsp oil  until  85-90 % done and drain all excess water .

Add one tsp of oil and toss the noodles so that they do not stick .

Heat a large wok on high flame add about 1 -2 tbsp oil add the minced garlic and saute.

Then add the spring onion green ,fry well then add the carrot and capsicum .

Add the remaining vegetables and then add the shredded chicken toss well

Add the salt ,pepper,the sauces mix all well toss it so that everything mixes well.

Now add the boiled noodles and mix well check for salt and sauce if needed add and mix well.

If you wish to add egg crack open an egg after the garlic is fried add little salt and pepper and scramble the egg then you could add all the other vegetables and the chicken.




This is a simple yet delicious curry made mainly during rains. Its a very easy curry needs no grinding and can be done quickly. So this is the best option when you are in hurry..Tastes really great when hot with some hot steamed rice and some crispy fried Bombay ducks.
Ingredients:
 7-8 Fresh  wet Bombay ducks /Bombil
 6-7 garlic cloves chopped fine
1 ''ginger chopped fine
2-3 green chillies slitted
1 tbsp bottle masala/fish masala
3-4 spring onions both green n onions chopped
1 tbsp coriander powder
1 tsp cumin powder
2 tbsp oil
1-2 tsp tamarind pulp
coriander leaves to garnish

Method:
Wash the Bombay ducks well and cut into 2-3  pieces.

Marinate the Bombay ducks with salt and turmeric powder/haldi.

In a vessel heat oil add the chopped ginger garlic and the spring onions and  fry for a minute

Then add the green chillies and the powdered masala now gently add the fish without breaking the fish.

Now add water and spring onion green and salt and let it come to a nice boil then add the tamarind pulp and let it simmer for 3-5 minutes.

Check for salt add if needed and once done serve hot with steamed rice or with handbreads.

My all Time Favourite these pan rolls taste sooo good. Its like a savoury Pancake stuffed with dry mince mixture and then dipped in egg and coated with bread crumbs and fried.
It can be made with any mince you want to . Its made regularly at my place.I'm sure you too will like it.






Ingredients:
250 gms Mince
2 Onions finely chopped
1 tomato finely chopped
1 tsp garam masala powder
1 tbsp ginger garlic paste
2-3 green chilli/as needed
1-2  tsp bottle masala/mutton masala
2-3 tbsp oil
2 tbsp coriander and mint leaves chopped
salt to taste.

 For the Pan rolls
200-250 gm All purpose flour/Maida
1 egg
Water as needed
salt to taste

For the coating
Egg lightly  beaten
breadcrumbs to coat

oil  to shallow fry.

Method

Wash the mince well and drain all the excess water.

Heat oil in a vessel put the chopped onions and fry well till translucent .

Then add the ginger garlic paste and fry till raw smell goes off.

Now add the chopped tomato and fry till mushy .

Add the chopped green chilli and the powdered masala.

Add salt and fry till oil seperates now add the mince and fry well for about 5-7 minutes.

Cover with lid and cook over medium heat till the mince has cooked and the mixture is dry.

Add the chopped coriander and mint leaves.

Let the mixture cool.

Make a batter with sifted flour ,egg,salt and water The batter should be thick but pouring consistency.

Heat the Non stick pan and coat with little oil .

Pour out the batter and roll the batter to spread on the pan.

Once it leaves sides remove out from the pan and stuff the mince mixture and roll like spring rolls.

Dip them gently in the egg mixture and roll it in the breadcrumbs and shallow fry till golden brown.

Serve hot or cold..

You can also store the panrolls and fry them whenever needed.
My Hubby is a ardent fan of Bhindi  ,he just loves them .We had tasted these crispy fried bhindi in Orchids and he was after me since then to make it .Got the recipe from Cookery show on food food  adjusted the ingredients a bit and tried it out. It was a big hit n Hubby was very happy to have them.

These crispy fried bhindis are so yummy everyone will love it.They are easy to prepare the recipe is very simple and gets ready in no time.



Ingredients:
200 gms Bhindi/ Ladies Finger/ Okra
1 tbsp cornflour
2 tbsp besan/gram flour
1/2 tsp amchur powder
1 tsp roasted cumin /jeera powder
2-3 tsp red chilli powder/to taste
1 tsp lime juice
salt to taste
chaat masala as needed
oil to deep fry.

Method:

Wash the bhindis and pat dry with a cloth and cut them fine lengthwise.

In a bowl mix all the ingredients with the bhindi except the oil.

Toss them well till all the bhindis are coated well .

Gently mix them taking care not to break the bhindis.

Heat oil to deep fry and fry bhindis  over medium heat in small batches until crisp.

Remove and drain the excess oil on absorbent paper.

Serve hot sprinkling little chat masala if you like.

A very popular Middle eastern dip . Hummus is made from chick peas and Tahina/Sesame paste.
Can be made easily at home . Taste very good with pita bread or with bread sticks.





Ingredients:

 2 cups boiled Chick peas/Kabuli Chana
3-4 garlic cloves
2 tbsp Tahini/Sesame paste
1 tbsp lime juice/ as needed
 salt to taste
1/4 cup Olive oil
1/2  tsp red chilli powder.


Tahini/Sesame paste.
1/2 cup Sesame seeds

2 tbsp olive oil

Dry roast the sesame seeds for few seconds on a non stick pan .
 Once cool grind together with olive oil to a smooth paste.
Store in a airtight container and use as needed.



Method:

In a pan add about 1/2 tsp oil and roast the garlic till slightly brown.

Grind together chick peas ,tahini paste,lime juice and the roasted garlic and olive oil.

Grind till well blended and smooth.

Sprinkle the chilli powder and cumin powder if you wish to from top.

Drizzle a tsp of olive oil and serve as dip .


Great as a starter or Appetizer these fish cutlets are sure to please a crowd . A treat for Fish lovers you could serve them with sauce or any dip you wish to .Goes very well with Dal and rice as a side dish.

These Cutlets are easy to make and need very less oil for frying. You could use any fish to make these cutlets .I have used Shark Fish as the meat is soft and it just has one thorn which can be discarded easily.

Ingredients:

Shark Fish Small 4
1 Large onion chopped
1 tsp ginger paste
2 tsp garlic paste
1/2 tsp garam masala powder
1/2 tsp turmeric powder/haldi
1 tsp cumin powder
Juice of half lime or as needed
3tbsp coriander leaves
1 tbsp mint leaves
cumin powder
3- 4 green chilli finely chopped/as needed
2 bread slices
salt to taste
oil to shallow fry
breadcrumbs to coat

Method:
Clean the fish and wash it well.

Boil the fish with salt ,turmeric and water as needed.

Once boiled let it cool ,then discard the thorn and mash it well.
 
In a pan add little oil and fry the onion till translucent let it cool then add it to the boiled fish.

Now add the ginger ,garlic paste,Garam masala powder ,cumin powder and the chopped green chilli .

Or you could grind together chillies,coriander and mint leaves and then add the paste.

Mix in the bread slices and the coriander- mint leaves and mash it well with hands to form a mixture.

Roll it in desired shapes and coat well with bread crumbs.

Cling wrap and store if frying later and keep  it in the fridge or freezer if storing for many days.

Or Shallow fry on all sides on medium flame.

Serve hot with sauce or any dip.



Kheer/Payassam is one of India's traditional sweet dish made for festive occasion or any special day.
Kheer is one of my favourite sweet dish. Its made with rice and milk with some sugar and dry fruits.It taste good hot or cold.I have added  saffron to this kheer which gives the kheer a beautiful colour and the aroma is just beyond compare.
The sweetness can be adjusted according to ones taste.




Ingredients:

1 lt full cream Milk
1 cup sugar
1 cup rice soaked in water
1 tsp cardamon powder
Dry fruits needed.
1/2 tsp Saffron soaked in warm milk

Method:

Soak the basmati rice in water for 2 hours.

Then grind it coarsely adding little milk/water.

In a large  Heavy Bottomed Vessel Heat the milk  add the sugar and stir on low flame till it reduces .

Then add the rice paste and stir continuously bringing the milk to boil on low flame ensuring there are no lumps.

Add the Cardamon Powder and the saffron .

Now put  all the dryfruits you wish to add.

Serve hot or cold.



Khube potato chop/pin shell potato chop

Khube/pin shell  is kind of a shell fish which is found on rocks mainly during rains....Though it is a very tedious process cleaning it ..Its worth all the effort ..Its fun collecting them Me and my Husband enjoy collecting it form the rocks ..it fun!! .He just loves this and was asking me to make some ..
Its A TYPICAL EAST INDIAN DISH can be eaten as a side dish or with bread or tomato sauce...


Ingredients:

2 cups boiled  khube/pinshell  (  really in a good number as u see in the pic we get very little after cleaning)
2 onion finely chopped
1 tomato finely chopped
1 tsp garam masala powder
2 to 3 green chilli chopped
9 garlic cloves chopped
1 inch ginger chopped
1 tsp lime juice
salt
oil 1 cup  for filling and frying
bread crumbs to roll
poatoes 5 boiled and mashed
1 egg beaten




Method  for filling

Wash khubes and boil it with salt ..use a  clean safety pin to remove from the shell ..
In a Pan heat oil add chopped ginger ,garlic fry well

Now  add the onion fry till transparent then add tomatoes and fry well  till mushy.

Then add chopped green chilli salt,khube and garam masala powder add  lime juice and very well little water as we want the mixture to be dry.

Method For Outer Covering
 You can refer to my earlier post On Potato Chops to make the outer covering.
Boil the potatoes and remove the skin and mash them add salt and 1/2 tsp sugar and mix well .Make sure the mixture is well mashed .

Take a small portion of the potato mixture in ur palms flatten it and stuff the filling and cover it to shape into a patty and roll it  so that it gets it shape

dip it into beaten egg one by one and coat it well with bread crumbs ..

Shallow fry until golden brown n serve hot....




This tangy, sweet and spicy Chicken taste simply superb.I tried it for the first time for my hubby's birthday.
 This recipe was shown on  TV in one of the cookery show  . I liked it  a lot so made some changes with the ingredients and made this. It tasted very nice.
  My hubby said it was  finger licking good. We had it with Herbed Garlic Rice It complimented the chicken very well. It tasted more better the other day.
 The recipe is very simple and gets ready quickly with some pre  preparation.It doesn't need any grinding or more of chopping .
Ingredients
For marinating chicken
1/2 kg boneless chicken
salt to taste
1 tsp pepper powder/to taste
1 tsp red chilli powder
1/2 tsp oregano( the original recipe did not have this)
1tbsp lime juice/as needed
2 tbsp cornflour
1 egg beaten lightly

For the Orange Sauce
3- 4tbsp orange juice
1 cup water
2 tbsp vinegar( i used 1 tsp)
1 tbsp soy sauce
1 tbsp orange zest(i used 1 tsp)
3 tbsp brown sugar( i used 2 tbsp)
 2 tbsp cornflour +1/2 cup water mixed together to form a slurry.
salt to taste.

other ingredients
oil to shallow fry+ 1 tbsp oil
3 spring onions chopped
1/2 cup spring onion green
1 tsp red chilli flakes
1 tbsp garlic minced
1 tsp ginger chopped

Method:

Marinate the chicken well with all the ingredients under the marination and keep aside for 30 minutes.

Shallow fry the chicken on both sides till crisp and cooked.

Mix all the ingredients under the orange sauce in a bowl.

In a pan heat the oil and fry the ginger garlic well then add the  spring onion fry well then add the spring onion green  saute for a minute.

Now add the mixed orange sauce and let it simmer .

Once the sauce has thickened and boiled well add the chilli flakes and lastly add the chicken and toss well till the sauce has covered the chicken well and serve immediately with some fried rice or  noodles.







Homemade Butter is always fun to make and Economical too. I always use to buy peanut butter untill i Found the recipe on food network.I  tried it one fine day and i instantly fell in love with it. Ever since i never  brought Peanut butter from out
.Peanut butter is yummy and healthy spread. Use it to make cookies or spread it on your sandwich.
With just few ingredients which are easily available at home you can make this in no time.


Ingredients
Makes about 1 1/4 cup peanut butter

2 Cups peanuts
3 tbsp  oil
2 tbsp brown sugar/ 1 1/2 tbsp honey
pinch of salt

Method:

Dry Roast the peanuts for a while and remove the skin.

Grind them in a food processor /grinder  with the sugar, salt and slowly drop in the oil.

Scrape down the sides and blend well till smooth.

Store in air tight container and refrigerate.
Shami kabas are pan fried kababas made from mince and lentils .I have made these using soya  granules instead of the mince .They taste equally as good and yummy as the mince kababs.A great alternative for Vegeterains . Packed with soy proteins and flavoured with spices these kababs just melt in the mouth .Serve them as starters or as a side dish.






Ingredients:

 250 gms Soya granules soaked in water
 50 gms Chana dal washed and soaked for an hour.
6-7 garlic cloves
1 inch ginger
4-5 kashmiri red chillies
1 tsp jeera/cumin
5-6 pepper corns
1 stick Cinnamon
4-5 cloves
 4 green cardamon
2 bay leaves
few sprigs of coriander and mint leaves
1 tbsp besan/gram flour
1 tbsp lemon juice/as needed
1 tbsp + to shallow fry

Method:

Soak the soya granules  for 30 minutes and drain all the excess water.

In a Vessel add soya,Dal,and  rest of the ingredients except the besan,lemon and the coriander ,mint leaves

Add sufficient water and boil it  in a vessel or pressure cook it till water evaporates and dry.

Let the mixture cool down a bit then discard the bay leaves and grind the boiled  mixture.

Then add the chopped coriander and mint leaves.

Add salt ,lime juice 1 tbsp oil and besan and mix well.

Wet your palms with water and flatten them to shape it into a pattie.

Heat oil in a non stick pan and shallow fry on both sides till brown.

Serve hot with mint chutney.

A must order Chinese starter. Great as a appetizer Kids favourite,Chicken lollipops make a wonderful starter. Chicken lollipops need no introduction..A big  hit at parties .Loved by all. I always marinate these and refrigerate it becomes handy when guest are expected. The recipe is very simple .








Ingredients:
1 doz. Chicken Lollipops
juice of half lime/to tase
2 tsp kashmiri chilli powder
1 tsp chilli sauce
 red colour optional
1/2 tsp pepper powder/ to taste
1.5 tbsp ginger garlic paste
salt to taste
oil to fry
1 egg beaten
2 tbsp cornflour


Method:

 Clean wash the chicken lollipops .

Mix the chilli paste,red chilli powder,ginger garlic paste,pepper powder, salt lime and food colour and marinate the lollipops  well for 2 hours.

Whisk the egg along with the cornflour,salt, and some water to make a batter  and dip the lollipops .

Or you could even add the cornflour while marinating and then just dip the lollipops in  lightly beaten eggs and  then fry.

Heat  sufficient oil to deep fry once the oil is hot gently drop the lollipops and fry over medium heat till crispy and cooked .

Drain the excess oil and serve hot with  any sauce you like.

Note:
You could adjust the amount of the chilli paste ,red chilli powder and the pepper according to taste.
You can avoid using egg  instead you could use 1 tbsp flour/maida and 1 tbsp cornflour and marinate.
The flame should be kept medium  while frying as if cooked on high flame the outside will turn crispy but will be uncooked from inside.
Adding food colour is optional.
I had tasted this Dal in one of the restaurant and liked the texture and the taste .I had  spinach in the fridge and wanted to try something that would go well with rice So i thought of making this Dal which was  a instant hit.My Hubby just loved it .

Its a very simple recipe and taste yummy .The garlic adds a very nice flavour.Moreover the spinach and Dal make a great combo and they are nutritious too.

Ingredients
1 cup Mung Dal
1 cup tur Dal
a bunch of palak/spinach
1 onion chopped 
2-3  green chillies
1 tsp mustard seeds
1 tsp cumin seeds
5-7 cloves of garlic
1/4 tsp methi /fenugreek seeds
1/4 tsp asafoetida/hing
a sprig of curry leaves
1.5 tsp ghee/oil /as needed
1//4 tsp turmeric powder/haldi
1 kashmiri dry chilli

Method:
Soak the dals in sufficient water for about 1 hour.
Wash  and Chop the spinach .
In a pressure cooker add the dals ,spinach ,chopped onion,turmeric  and salt and water as needed and pressure cook for 5-7 minutes or till the Dal is mushy.
Heat  a vessel add the ghee once hot add the curry leaves followed by mustard seeds,cumin,methi,asafoetida,green chilli and the garlic (keep two garlic for tempering later)and saute for a minute.
Then add the dal and water as needed bring it to a nice boil .
In a small  pan add 1/2 tsp ghee add 2 crushed garlic and Kashmiri chilli and fry till garlic turns brown then pour this on the dal and serve hot with rice or roti.


Fugiyas /Foogyas is an East Indian Bread .A Favourite among all East Indians .You will find it in every East Indian Home.No weddings or festive occasion is complete without fugiyas.Its a fun to watch it at East Indian weddings when all ladies sit to knead this, sometimes Men do help in kneading the dough as you really got to beat hard and the quantity made is massive.During Weddings the dough is needed late night and left to rise till morning .Then next morning its fried.

But when made at home in lesser quantity its left to ferment  for two to three hours. The time is enough for it to rise.And once when well risen its formed into balls and then deep fried .They are so soft that they just melt in the mouth..Making fugiyas needs a special technique but you master it with time.

Favourite among kids and loved by elders as well .It can be eaten any time taste great with all meat curries or munch it with tea. Fugiyas with Vindaloo and Sarpotel  are great combination .There is another sweet version of fugiyas too in which coconut milk is added I will post that later.

Ingredients:
500 gms Maida
1 egg
1/4 cup oil or ghee
1 tsp  yeast
2  tbsp sugar
salt to taste
luke warm water as required to knead the dough
oil to fry

Method:
In a bowl mix the yeast with 1 tbsp sugar and 1/4 cup lukewarm water ,let it rise.

In a large Vessel mix sifted maida ,salt ,egg and then add the yeast ,warm oil and luke warm water keep beating the mixture to form a smooth soft pliable dough .
Cover the vessel and keep aside in warm place for it to rise well.It may take about 2 hours or more .

Once risen well that's when you will see lots of bubbles coming up .

Wet your palms with water grasp the dough with left hand and squeeze out through fore finger and thumb with  right hand lift the ball and drop them in the hot  oil   carefully.

Or  you could use the spoon to scoop the dough as shown in the pic above.

Fry over medium heat till light golden then remove and drain excess oil.

And enjoy the fugiyas hot or cold


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