coconut peanut chuttney

This chuttney is my fav for dosa.

Ingredients:

1)one cup grated coconut

2)roasted peanuts few (15 to 20)

3)red chilli powder -1/2 tsp

4)salt

5)1 tsp oil

6)Tamrind pulp -1 tsp

7)mustard seeds

8) curry leaves -4

9)1/4 th of a onion.

Preparation:

Grind items 1,2,3, 4,6 and 9 in a mixer and remove it to a bowl. Heat oil in a pan and add mustard seeds, when the seeds splutter add curry laves and 1/2 a tsp of finely chopped onion.

when its golden brown add this to the chuttney in the bowl and mix well.Chuttney is ready!!

Mashroom Thoran

Mashrooms are my all time favourites.
This is a kerala receipe.

Ingredients:

1. Mashrooms 10 t0 12

2.1/2 onion finely chopped.

3.green chilli 2-3 chopped

4.grated coconut 1 cup

5.1/4 black pepper powder

6. ginger garlic paste 1tsp

7.mustard seeds

8.curry leaves.

9.cooking oil

10.salt

11.Turmeric powder 1/4 tsp

Preparation

cut the mashrooms in small and soak it in turmeric water for 15-20 min.
wash and take it out of the water. Now heat oil in a pan and put mustard seeds and curry leaves, when they splutter add onion , green chilli and ginger garlic paste, fry till the onions become transparent. Now add grated coconut and a pinch of turmeric powder and fry for a minute.Add mushrooms , pepper powder, salt and cover it, do not need to add extra water. Stir in between and cook it on medium heat. Once the water is completely dried turn of the gas.

Indian Banana Pan cake

Pan cake is one of my fav for breakfast.

The banana pan cake described here

is one very easy and healthy breakfast or

snack item. I bet you will never go wrong with

this, you can make this in minutes and

it is very tasty too.

ingredients:

1)banana 2Nos

2)Maida/all purpose flour -1/2 cup

3) Rice flour -1/2 cup

4) ghee/butter- 2 tbsp

5)cashew nuts -6

6) resins -few

7) sugar powder- 2 tsp

Preparation:

mash the bananas in a bowl, add items 2 , 3 and 7 and mix well.now add crushed cashew and resins,mix again. Take a nonstick pan and aply butter when the pan heats up. Now with a big spoon spread the mix on the pan, and wait few seconds so that one side is cooked. Turn it to other side and wait till both the sides become golden coloured. Its hard to get the shape round (mine was also not round)but after making it few times you can get it correct.

Chicken Cutlet

Ingredients

1)Ground chicken -½ kg

2)Egg white beaten -2
3)1 chopped onion
4)2 boiled and mashed Potato
5)3 chopped Green chillies

6)1/2 tsp of ginger garlic paste
7)finely chopped Ginger 1 '' piece
8)finely chopped Garlic 4 pods
9)1 tsp Mustard seeds

10)Turmeric powder ½ tsp
11)Black pepper ½ tsp

12)Garam masala powder 1 tsp
13)Bread crumbs 2 cups(you can buy them from shop or make at home)

14)salt according to taste
15)Vegetable Oil

16)Coriander leaves A few

17)Curry leaves 4-5

Preparation:

Mix ground chicken with turmeric powder, salt, pepper and little bit of ginger-garlic paste and half cup of water and Cook well, until the water is absorbed.Now heat oil in a pan and add mustard seeds wait till it Splutter then add chopped onionsand fry until it becomes light golden colour.Add curry leaves, coriander leaves, green chillies, ginger and garlic and fry a minute .

then add garam masala powder and chicken and black pepper powder.Fry it on a low flame, until the entire water is absorbed, once done turn off the gas and add mashed potato.
Once the mixture is cool make medium size balls and dip it in the beaten egg and then roll in the breadcrumbs.Fry it in oil, till both the sides turn golden brown.

Roasted jumbo chicken thighs in herbs and olive oil

This was the first time that i made chicken in oven. I watch Rachel Ray's show a lot and i noticed that many of her recipes are made in oven and by looking at the finished product you

can feel its taste. They are very healthy too.

So, here i started thinking of making chicken in oven. went out with hubby to winco and we brought back some junbo chicken legs.

This was my first time, so i thought of trying with

3 pieces.

Ingredients:

1) Jumbo chicken legs (you can also use whole

chicken cut into pieces)

2) Black pepper 1 tsp

3) turmeric 1/2 tsp

4) garam masala 1 tsp

5) ginger garlic paste 1 tbsp

6) tomato sauce 1 tbsp

7) soy sauce -1 tbsp

8) chilli sauce 1 tsp

9) salt according to taste

10)olive oil 2 tbsp

11) green veggies (potato, bell pepper, spring onions, tomato etc)

Preparation

Make a paste of ingredients from 2 till 9. Make deep cuts on chicken legs ( you can also use boneless chicken) and marinate it with this paste for 3 to 4 hrs in fridge. Just apply the paste as needed (do not over coat it, keep the exta will use it later). Now take a baking tray spray oil to the base (you can apply olive oil by a spoon) now make a bed of the veggies and put the extra spice paste on it and place the marinated chicken on top and put little oil on top and its sides.

preheat oven at 350 degrees. cook the chicken for 25 to 30 min, you might wanna turn the

chicken to other side in between.Done Dana Done Done!!!!

Chingri malai curry

Ingredients
1) jumbo Prawns/white prawns

Golda

/Tiger prawns -1/2 kg
2)1 Can of coconut milk
3)1 big onion finelychopped
4)1/2 tsp turmeric powder

5)1tsp chilli powder (adjust it according to taste)

6)1 tbsp coriander powder.

7)1/2 tsp cumin powder

8) 2 tsp garam masala
9)salt according to taste

10) 1 big tomato chopped

11) 1 tbsp ginger garlic paste

12) 1/2 tsp mustard seeds

turmeric powder

chilli powder

13)2 bay leaves
14)4tsp oil

garam masala

Preparation

Clean the prawns and de-vein them(you can also purchase frozen de -vein prawns) and take off the skin.sprinkle pinch of salt and turmeric and keep aside for 10-15 mins. Take a non stick pan and heat 2tsp oil and then add the prawns and stir it for a minute and keep aside.Then add 2 tsp of oil to the same pan and after the oil heats up add mustard seeds.Once it splutter add onion,bay leaf and keep frying till it becomes light golden colour. To this add cumin powder,turmeric powder,red chilly powder,coriander powder,garam masala powder, salt and stir for 1 min till the aroma of the spices spread and the oil separates. Now add chopped tomato to it and fry till tomato are soft and mix well with the remaining masala. Then add the prawns and cover it for sometime. Remove lid and add half a cup of water and cook till prawns have softened.Now add coconut milk and let it come to boi.Cover it for some more time till the gravy thickens. Chingri malai curry is ready!!!

Cabbage Thoran (Kerala Dish)

Ingredients:

1)one half of a small Cabbage finely chopped

2)1 Onion finely chopped

3)Chopped Green chillies - 2 nos

4)Grated coconut -1 cup

5)Turmeric powder - 1/2 tsp

6)cooking oil - 2 tbsp

7)Mustard seeds - 1 tsp

4)Red chillies (dried)- 1

5)Curry leaves - 4 to 5

6) 2 cloves of garlic finely chopped

7) Salt according to taste.

Preparation:

Heat oil in a pan, add mustard seeds and wait till it splutter. Then add dry red chillies and curry leaves to it. Add onion , grated coconut, green chillies and garlic to it, fry it for a minute on slow flame. Add chopped cabbage , salt and turmeric and cook it on low fame . It is done when the water from the cabbage is fully gone.

NOTE: I add half a cup of finely chopped carrot to it while cooking to give it a good colour combination :)

Fish Fry /Mach Bhaja(in Bengali)/Aila meen Varattade (Malayalam)

Mackerel Fish fry.

Mackerel fish is also called Bhangra in many parts of India, and this is mostly found in coastal regions. In Bangalore i remember Buying this mackerel fish fry from a nearby hotel almost every weekend :)..Really Yummy!!

I then once tried making it at home, called mummy and she told me how to make it.It was a

success!!

You can find this fish at sea food shops. I dont like frozen fish that we usually get in many Indian stores here in US.

Ingredients:

1) 6 big mackerels insides cleaned thoroughly

2)1 tsp turmeric powder

3)1 1/2 tbsp lemon juice

4)1 tsp red chilli powder

5)1 tbsp garlic paste

6)1 tbsp ginger paste

7)1 tbsp coriander powder

8)2 tsp black pepper powder

9)salt to taste

10)oil to deep fry

Clean the insides of the fish, wash well and make deep incisions on both sides .Make a paste with with the rest of the ingredients from 2 to 9.Marinate the mackerels with the paste and keep in refrigerator for 2 hrs.Put oil in a pan and fry these marinated mackerel.

Chicken Bhuna

Chcken Bhuna is one of my favourite Chicken dishes. During my Engineering days while going back to hostel (which is 4 hrs from home) mummy will wake up early morning and make this for me so that i can have it with lunch(as usual the food in hostel was not good).This is very simple and easy dish.

Ingredients

1) One Chicken cut into small pieces.

2) one big onion, finely chopped
3)3 tbsp oil
4) 1 tbsp Ginger paste

5)i tbsp Garlic paste

6)3 tsp Coriander powder
7)1 tsp Cumin powder
8)1 1/2 tsp Chilli Powder
9)1/4 tsp Turmeric
10)1 tsp Salt (according to taste)
11)handful of Coriander Leaves, chopped

12) 1 tbsp lemon juice.

13) 1 tbsp garam masala.

Preparation:

In a heavy bottom pan, wash and put chicken pieces, now add items from 3 till 10 and lemon juice. Mix well , make sure that chicken gets coated with masala. Now marinate it for 30 min .

Now cook over medium heat for 10 to 15 min.Add oil in a nonstick pan and add onion fry for 2 min , add garam masala and then the half cooked chicken. Fry for another 10 - 15 min.

Garnish with coriander leaves.

Hydrabadi Dum biriyaani

I had tried making different biriyani several times, but this one was the best of all. I made this on 1st January 2010, new years day..I must accept that this one takes some time but it taste like heaven. If its a weekend and you are in a good mood then try this..everyone at home will be very happy and satisfied after eating this biriyaani , i promise.

let me tell you why it is called "Dum" biriyaani, it is because this is cooked on a very slow heat and this method of cooking is said to have been brought by the Mughals from Central Asia. The cooking vessel is covered tightly from top, and is cooked very slowly on indirect heat.

Lets start with the recipe and you will come to know.

Ingredients

1)1/2 kg of basmati rice

2)1 whole chicken cut into pieces

3)200gm of curd /yogurt

4)4 tsp Ginger-Garlic Paste

5)1tsp of cumin powder
6)3 tsp of coriander powder
7)2 tsp of red chilli powder
8)1/4 tsp turmeric powder

9)2 tsp of garam masala powder

10)2 Big Onions (sliced)

11)1 stick cinnamon (1 inch) & 4 bay leaves

cinnamon stick

12)3 cardamom

13)4 whole clove

14)5 black peppercorns

15)1/4 cup chopped mint

16)1/4 cup chopped cilantro

17)1/2 cup butter or Ghee

18)1 teaspoon saffron boiled in 1-cup milk

19)salt according to taste.

20) 10 Cashew nuts

Preparation:

step 1)Mix ingredients from 3 to 9 and 1 tsp of salt and make a fine paste. marinate chicken pieces with this paste and keep aside for 3to 4 hrs(keep it in refrigerator).Then cook for 15 to 20 minutes or until the liquid evaporates. Remove from heat and keep aside.

step2)Heat oil in a heavy base pan and fry onions till golden brown, remove them and keep aside. now fry cashew in the same oil till it become golden colour, remove and keep aside.

step3)Wash basmati rice drain water and keep aside for 30 min. Then boil water in a vessel add salt, and items from 11 to 15 and soaked rice, when rice is 1/4th done drain off the water (keep checking rice should not get fully/over cooked).

step4)take another heavy bottom vessel and spread 1/2 tsp of ghee/butter then spread 1/4th of chicken from step 1. put a layer of rice on it and then add chopped cilantro and mint. Spread fried onion and cashew and 2 tbsp of saffron milk. Repeat this layering 4 times. spread remaing onions on the top(if any).Place a tawa on gas stove (at slow flame), keep this vessel on it and close tighty(make sure the steam should not escape), after 15-20 min open the lid. Dum biriyaani is ready..Serve with raita, or salan.

Spicy Fish fry (pomfret)

During my childhood days while coming home from school, i will keep thinking what would be there for lunch today!!

even before i take off my clothes or bag i will start

asking my mummy "what have you made mummy, do we have fish today???"..My mummy used to say i will find a fisherman as a groom for you when you grow up :D

I miss those golden days :(

We usually purchase some fresh pomfret from "sea food city" and i like them fried.

here is the receipe

do let me know if you liked it :)

Ingredients:

1) 5 white Pomfret fish, clean and make diagonal incisions on both sides

2)5-6 Cloves of garlic

3)ginger paste 1 tsp

4)1/2 tsp of cumin powder

5)2 tsp of coriander powder

6) 1 tsp of red chilli powder (you can use 1/2 , if you dont like it hot)

7)1/4 tsp turmeric powder

4)2 tsp lemon juice

5)Salt (according to your taste)

6)fresh coriander leaves to garnish

Make a fine paste of ginger, garlic, lemon juice, coriander, salt,turmeric, cumin and chili powder.
Apply the paste on both sides of the fish and set aside to marinate for about 60 minutes.
Heat oil in the pan and carefully, place the fish into the hot oil and shallow fry on each side till it becomes golden red coloured.
Garnish Pomfret Fry with onion rings and fresh coriander leaves.

brinjal in coconut & sesame gravy

I made this first time in last summer during lent time(fasting), we do not eat any non vegetarian food during this period. so i started trying out some green veggies.This curry came out very well.

This goes well with roti paratha or rice. I would say for a dinner make tomato rice and this brinjal curry, it will be a great combination.

Ingredients:

7-8 Thai egg plant(you can use small violet

egg plants also)

1 tbsp of sesame seeds.

2 tbsp of peanuts

1 cup of coconut

1 tsp of garam masala powder

1 tsp jeera/cumin seeds

1 tsp cumin powder

1 tsp coriander powder

1/2tbsp ginger garlic paste

1 onion chopped finely3-4 green chilies ( or you can use red chilli powder)

2 tomatos chopped

salt to taste

cooking oil

mustard seeds

fresh coriander leaves

Preparation:

First roast the peanuts,sesame seeds and coconut(roast them seperately) and make it fine paste in blender. Heat oil in a pan, put mustard seeds when it starts splattering add chopped onions. Once the onions turns little golden color, add ginger garlic paste and fry again then add cumin powder,coriander powder, chilli power and garam masala powder (make sure the masala powders doesn't burn).Add tomatos and salt then keep frying for 5-6 mts, mixing occasionally.Now remove the masala to a plate. In the same pan heat oil again and put sliced eggplant into it and add salt.cover the pan and keep frying occasionally.once done , add the masala mixture to it, add water and let it cook for few minutes .Once egg plants are cooked well add paste (coconut, sesame and peanut).garnish with coriander leaves.Your eggplant curry is ready !

Mutton Masala

I have stayed mostly in northern part of India ,

We used to stay in community where everyone's

houses were very close by. You can say it was like a township which was constucted by a government company for their employees. you can find families from all part of india in our community.To our left was banerjee uncle's home and to our right was gurpaal singh.During kali puja Banerjee uncle's wife would bring rosogulla and prasad in a plate to our home and during lohri we will get a plate full of "tilkut" gajjak and pakoras from Gurpreet uncle.

Our moms would assemble at one person's home during evenings and we kids would play in yard .

let me not get carried away with those old memories.

During kali puja mutton will be prepared in almost all houses in our

community. We kids would go from one house to another

tasting good food :)

Here is the reciepe for motton masala

Ingredients:

Mutton (cut into pieces)- 1/2 kg

Bay leaves -3

mustard seeds -1/2 tsp

Onion - 2 big chopped

tomato 1 chopped

Turmeric powder - 1/4 tsp

Ginger-garlic paste - 2 tbsp

red chillies powder - 1 tsp

tspGaram masala - 1 tsp

coriander powder 2 tsp

cumin powder 1/2 tsp

Coriander leaves

cooking oil -1/4 cup

salt (according to taste)

Preparation:

put oil in a heavy bottom pan and when it heats up, put mustard seeds. When mustard seeds stop splattering add chopped onions and fry till its golden colour.Now add the ginger and garlic pastes and stir well.Add all the other masalas and fry for 2 minutes (make sure it doesnt burn, you can make a paste of rest of the masalas with water and then add it to fried onions). Now add chopped tomato and fry till its soft. Add mutton to it and cook till its done(i usually cook mutton in cooker). Garnish with coriander leaves.

Gobi Manchurian

Try out this great dish, this goes well with roti or paratha.

Gobi Manchurian.

1)one medium Cauliflower

2)one green capsicum.

3)3/4 cup all purpose Flour (Maida)

4)1 tbsp Corn Flour

5)Salt to taste

6)1 Chopped green chili

7) 4 cloves of garlic chopped

8)i tsp Ginger Paste

9)1 cup Chopped Onions

10) Chopped Coriander Leaves

11)1/4 tsp Ajinomoto (optional)

12)2 tbsp Soya Sauce

13) 2-3 tbsp Tomato sauce

14)2 tbsp Oil

15)red Food colour (optional)

16) 1 chopped tomato.

Preparation:

Cut gobi into florets and keep it in hot water for 5-7 min (i do this to clean it make the gobi soft).

Make a paste of maida, corn flour, food colour, ginger paste and salt using water. Dip the gobi florets in the paste and deep fry till golden brown. Keep aside on kitchen paper (it absorbs excess oil).Heat oil in another pan and add chopped onions and garlic saute them and after 2 min add chopped capsicum and green chili to it. After 2-3 min add chopped tomato and salt.

Now, mix aginomoto, soya sauce and tomato sauce to it. Then add fried gobi , mix well and garnish it with coriander leaves. Done !!