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FISH FRY KERALA STYLE / MEEN VARUTHADHU

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fishfry-3Crispy and spicy fish fry made with kerala style homemade marination. This spicy aromatic fish fry can be eaten as an appetizer or goes well with biryani and some curry.

You can use the marination for any fish and make this recipe. If it is a firm fish, that would be perfect.  Frying a fish deep in oil makes the fish hard. So, I would say try to pan fry the fishes. You save lot of oil and better for health.

I would say do not overcrowd the pan when frying the fish. The rice flour coating gives that crispy texture and makes it stay crispy longer. You can adjust the spice level according to your taste. There are different ways of preparing a fish fry. You can do masala fish fry, Indian style pan fish fry and so on.

Fish fry tastes best with tomato pepper rasam or with any chicken biryani or lamb biryani or egg biryani. If you are planning for a party complete Indian meal, there should be a fish fry. I would always suggest you to use freshly blended ginger garlic paste. Usually, the marination is good for 20-30 minutes, I had time, so marinated for two hours and it tasted even better. You should try marinating for more hours!

 fishfry

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FISH FRY KERALA STYLE / MEEN VARUTHADHU
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • • Seer / King Fish /Ney Meen or Any Firm Fish – 500gms
  • • Oil - 2 tbsp

    For Marination:
  • • Mint leaves - 1 tbsp, chopped finely
  • • Coriander powder - 1 tbsp
  • • Chilli powder - 1 tbsp
  • • Ginger garlic paste - 1 tbsp
  • • Coriander leaves - 1 tbsp, chopped finely
  • • Fennel seeds powder – 1 tsp
  • • Sugar – a pinch
  • • Curry leaves - 1 tbsp, chopped finely
  • • Turmeric powder - 2 tsp
  • • Lemon juice - ¼ cup
  • • Pepper powder - 2 tsp
  • • Salt- as needed
  • • Rice flour - 1½ tbsp
Instructions
  1. • Clean fish and wash it well by rubbing with salt.
  2. • In a mixing bowl, add every ingredient under marination. Sprinkle little water to make it as a paste consistency.
  3. • Then add the fish to it and mix well. Make sure each piece is coated well with the masalas. Marinate for 20- 30 minutes.
  4. • Heat oil in a pan. I used non-stick pan and toast the fish until the fish turns golden red in color and turn and toast the other side too. It approximately takes 8-10 minutes. You can deep fry too.
Notes
1. You can use coconut oil or normal oil.
2. You can serve this with lemon wedges and onions.
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Classic Chocolate Cake

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ChocolatecakeHappy Canada Day!!! smile

Double layer chocolate cake with milk chocolate filling and Ganache glaze on the top with white chocolate scrapings and crushed hazelnuts! Rich, Moist and decadent.

YES, I am back to blogging after six months! 🙂 Took a long break for many reasons!  Thank you for the love and confidence you had in me and my blog! I really appreciate it 🙂 I was asked almost every day from my friends, fellow bloggers, well wishers, followers on the status of the blog! Here I am with my recipe to celebrate the 150th birthday of Canada!

We all love chocolate cakes. However I should mention, most places these days serve very bad chocolate cake, it is not moist. If it is not moist, what is the point spending so much on it :)? So, finally I ended up making one myself which I relished for every bite 🙂 I was totally happy with the end product. It was rich.

Chocolatecake-2

The secret ingredients are adding coffee and buttermilk to this recipe, it gives the moist texture to it. I always prefer using oil in the cake and not butter, I don’t like the buttery taste to it. This way it will taste like chocolate and not cocoa powder.

You can also use ganache filling instead of milk chocolate filling. I initially planned so but this sounded even more rich to me 🙂 and finally yes, I was right, it was really good! Next time, will try the ganache filling.  I did my own chocolate scrapings 🙂 if you notice it looks like ratatouille ! Hehehe!:D

 

5.0 from 1 reviews
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Chocolate Cake
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Unsweetened natural cocoa powder - ¾ cup
  • Granulated sugar – 1 ¾ cup
  • All purpose flour – 1 ¾ cup
  • Baking powder – 1 tsp
  • Baking soda – 2 tsp
  • Salt – 1 tsp
  • Brewed strong coffee – 2 cup
  • Vegetable oil – ½ cup
  • Vanilla extract – 1 tsp
  • Eggs – 2 (large) (At room temperature)

    Ganache Glaze
  • Heavy cream – 1 cup
  • Butter – 2 tbsps
  • Chocolate chips (milk) (you can us any type of chocolate ) – 1 cups
  • Salt – a pinch

    Milk Chocolate Filling
  • Unsalted butter – 1 stick (softened to room temperature)
  • Confectioners Sugar – 1 ¾ cup
  • Unsweetened cocoa powder – 35 g
  • Heavy cream – 2 tbsp
  • Vanilla extract – ¼ tsp
  • Salt – a pinch

    Optional for decoration:
  • Crushed hazelnuts
  • (or) (and)
  • Drizzle some melted white chocolate (used my own designs) on a parchment paper and placed in the freezer for decoration.
Instructions
  1. Preheat oven to 350F degrees. Use non stick spray on two 9 inch round cake pans.

    For Cake :
  2. In a medium sized bowl,sift together the flour, cocoa powder, baking powder, baking soda, sugar, and salt in a medium sized bowl. Set aside.
  3. In a large bowl, mix buttermilk, oil, room temperature eggs, and vanilla until combined. Slowly add the dry ingredients to this bowl and mix slowly until combined. Finally add the coffee , the batter might get thin which is good.
  4. Pour the batter into the pan for 28 - 30 minutes and wait until a toothpick is inserted and comes out clean. Allow to cool before frosting.

    Filling:
  5. Beat the butter on high speed until smooth and creamy.
  6. Slowly add confectioners' sugar and the cocoa powder. Beat until sugar/cocoa are absorbed into the butter. Add the vanilla and cream, beat well till you get the right consistency to use as filling.

    Ganache Glaze:
  7. Place chocolate in a medium bowl. In a saucepan, bring cream to a boil. Pour over chocolate and whisk until smooth. Let cool until thick yet pourable, 2 to 3 minutes.

    Assemble cake:
  8. Place 1 layer, flat side up, on a plate, spread the top with frosting.
  9. Place the second layer on top, rounded side up,appy or pour the ganache on top.
  10. decorate it with crushed hazelnuts, or white chocolate decorations like me
Notes
1. Eggs should be in room temperature.
2. If you are allergic to coffee, try hot water or hot chai. You won't taste any of coffee or chai in cake anyways.
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You can store this cake for 4 to 7 days.

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Mushrooms in peanut sesame gravy / Mushroom Salan

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mushroompeanutgravy-3They are made from healthy ingredients – sesame seeds, peanuts, yogurt and coconut. It is light spiced, creamy and tangy!

This dish involves a lot more of ingredients than an average dish. But it is worth doing and tasting it. Making a Salan is not the quickest thing you can do and it does involve a lot more ingredients than the average dish. But trust me when I say, it’s worth it. I have made many a times and it has never failed. when it comes to parties, there are lot of vegetarian and vegan recipes, so it is a perfect dinner recipes.

Salan means gravy here and I have used mushrooms here. You can also do them with capsicum, potatoes or mixed veggies. It tastes great with simple jeera rice, peas pulao or even plain rice. It is perfect with Indian breads like roti,chana dal paratha, parotta and so on. I made this with parotta and it was scrumptious. Usually salan is something that goes well with biryani. I usually make salan for biryani but this time I wanted to try something else and did this. I adapted the idea from Vahchef and then made my twist and turns. After a long time, posting a recipe just after making them, this means it was really good and I have some time.

I am a vegetarian and I love paneer & mushrooms. I cook mushrooms at least twice a week. I have a collection of my favorite mushroom recipes. Few I would mention are Paneer Mushroom bell pepper gravy, Garlic Creamy mushroom spaghetti and mushroom cutlets

veg thali mushroom curry

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Mushrooms in peanut sesame gravy / Mushroom Salan
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • To roast & grind:
  • • Peanuts –2 tbsp
  • • Sesame seeds – 1 tbsp
  • • Coconut – 1 tbsp
  • • Fennel – 1 tsp
  • • Cumin seeds – 1 tsp
  • • Red chilli – 2 broken
  • • Pepper balls – ½ tsp

    For gravy:
  • • Mushrooms – 10-12, sliced or chopped into 4
  • • Oil – 1 tbsp
  • • Cumin seeds – 1 tsp
  • • Fenugreek – 1 tsp
  • • Curry leaves – 6-8 leaves
  • • Green Chillies – 1, slit
  • • Hing - a pinch
  • • Onions – 1 large, sliced, 1 cup
  • • Tomatoes – ½ cup, chopped
  • • Salt – as needed
  • • Turmeric – 1 tsp
  • • Ginger garlic paste – ½ tbsp. or finely chopped garlic – 5, ginger – 1 inch
  • • Red chilli powder – ½ tsp
  • • Coriander powder – ½ tbsp
  • • Mint – 1 tbsp, chopped finely
  • • Coriander – 1 tbsp, chopped finely
  • • Yogurt – 2 tbsp beaten
Instructions
  1. • Dry roasts the ingredients under “to roast & grind” in a medium flame without coconut. When the peanuts are roasted, add the coconut and blend them with little water into a fine paste.

  2. • Now add the oil in the pan and when the oil is hot, add fenugreek seeds and cumin seeds.

  3. • Now add the curry leaves, onions, green chillies, ginger, garlic, hing and little salt. Cook the onions till they are golden brown, add tomatoes and turmeric, wait till they get sautéed well.

  4. • Add the blended mixture, red chilli powder, chopped mint, coriander and coriander powder to the mixture. Fry for two minute and add some water to it. Cook for 8-9 minutes in medium to low flame. Stir in between till the oil oozes out nicely.

  5. • add the mushrooms, beaten yogurt and simmer for another 8 minutes. When it oozes out oil again, mix well and garnish with coriander
Notes
1. Roast the peanuts in medium flame as it gets roasted quickly.
2. If you think, this might be spicy for you, cut down the red chillies when roasting.
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Taste great with Vegetable Biryani or Shrimp Biryani, peas pulao, parotta, chana dal paratha or simple jeera rice.

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Baked Spicy Potato Peas Samosa

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Crispy on the outside and filled with spicy little potatoes and peas, baked on a mug.!

You can also bake in a big corning ware.They are the quintessential Indian tea-time snack. Whenever you think of Indian snacks and the first thing that pops up is Samosa. After coming here, I understood that it has got a big name in the foreign world. Many of my colleagues have told me that they love samosas but never got a chance to make it for them. You can just use the samosa with potato filling or with something else like chicken, lamb, cheese or mushroom. But I am using both potato and peas filling. You can ditch this and use chicken potato filling or potato cheese filling and so on.

Whenever there are some parties or dinner gatherings, these are perfect! I was so scared to make them, not because it is hard to make . I should accept the fact that they are time consuming if fried but baking it makes it health and takes less time to stand in the kitchen before oil.You can make the dough yourself using wheat flour/all-purpose flour or use the samosa pastry.

I got this idea of baking in meal mugs when I received these corningware meal mugs. These are not the usual ordinary mugs. They are supersized at 20 ounces. They are made of a durable stoneware material, the meal mugs are dishwasher, refrigerator, freezer, microwave and preheated oven safe (meaning, do not put it in when the oven is cold, only once it’s been pre-heated for even cooking; this also prevents damage if it heats up unevenly). I have never seen a mug that can be kept in oven. So these are perfect one meal mugs. You can make a lot of things in this one meal mug like just biryani or pasta or any meal just for one. You can purchase your own Meal Mugs in Canada at your local Walmart, Loblaws, Home Outfitters, or London Drugs. Or, you can buy them online at Amazon or World Kitchen. The patented vented lids are BPA-free, microwave and top-rack dishwasher safe (please, don’t put the lids in the oven though).

My Other Favorite snacks/appetizers: Jalepeno Herbs cheese muffins, Indian spiced kale chips, Potato Garlic Tikka.

samosabaked

5.0 from 1 reviews
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Baked Spicy Potato Peas Samosa
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • • Potatoes - 3 big
  • • Peas - 15 - Boiled
  • • Oil - 2 tsp
  • • Jeera - 1 tsp
  • • Onion - 1, chopped finely
  • • Green chilli - 2, chopped finely
  • • Red chilli - 1, broken
  • • Hing - a pinch
  • • Turmeric powder - 1 tsp
  • • Red chilli powder - 1 tsp
  • • Fennel seeds - 1 tsp
  • • Coriander seeds - 1 tsp
  • • Amchur powder/ chaat masala - ½ tsp (optional)
  • • Coriander leaves - 2 tbsp, finely chopped
  • • Spring roll pastry sheet - 3 or
  • • Maida/ all-purpose flour - 2 tbsp & ajwain seeds - 1 tsp and salt for taste
  • • Salt - 1 1 /2 tbsp
Instructions
  1. Pre steps:
  2. Keep pastry sheet at room temperature for 20 mins before preparing the samosa. or make the dough by mixing the all purpose flour, ajwain seeds ,sat and knead well with water. Keep aside for twenty minutes.

  3. Boil the little potatoes for 15 minutes, mash and keep aside.

  4. Boil the peas for 5-7 minutes and keep aside
  5. Crush the fennel seeds and corainder seeds coarsely and keep aside.
  6. Mix maids with water to make it a paste and keep aside.

    Steps:Potato masala:
  7. Heat a pan with oil and temper with jeera, broken red chilli and hing. Now add the chopped onions and green chilli and sauté till golden brown.

  8. Now throw the boiled mashed potatoes, peas, turmeric powder, red chilli powder, crushed fennel and coriander seeds powder and amchur powder with salt and sprinkle a tbsp of water.
  9. Mix well and fry for 2 minutes in medium flame, finally add coriander leaves, mix well and switch off. Keep it aside.



    Samosas:
  10. Preheat the oven to 350. Grease the mug.
  11. Place the samosa sheet in the mug like we keep a pie sheet. Cover the inside of the mug with the dough. Fill the inside with samosa filling and and cover again with the dough like forming a cone.

  12. Place the mug inside oven without the lid and bake for 30 mins till the outer layer is crispy. Take it from oven and serve it.
Notes
If you do not have spring roll pastry sheets, you can do the same with all-purpose flour, Make stiff dough with 1 cup all-purpose flour, a tbsp of oil, salt and water, keep aside for 30 minutes, knead and make equal sized balls. Roll as thin as possible and cut into square. Use more oil to roll it easily.
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Disclaimer: Corningware sponsored this post, I was given this beautiful four-piece set of Corningware baking mugs to try and I’ve been compensated monetarily for this recipe. However, all opinions are my own as always.

Handi Paneer Dhaba Style

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HandipaneerNorth Indian style one pot soft paneer curry recipe packed full of spices and flavor. Pair it with hot steamed cumin rice or butter naan.

Anything with paneer is a definite win. The texture of paneer is similar to Greek feta/cottage cheese which is prepared in a similar manner. I used the tin baby corn instead of boiling some. I have seen that paneer a part of most Indian restaurants menu. This goes well with steamed rice, Pulao, naan or roti. Paneer can be replaced with tofu also. Don’t add lots of cashews to make it rich, it will spoil the originality of the taste. I cut my paneer in this manner, but you can always cut in the way you fancy.Pepper helps to cure stomach related problems. Pepper should be dry roasted to remove moisture content. And also note that you don’t want to dry roast and store this powder. If you want good flavors, I am sure you want to! If so grind it fresh each time you make this recipe. This is a spicy curry. If you want it dry, leave it for another five to ten minutes to make it a roast.

It is called handi paneer because it is made in one pot. Handi is cooking in one pot. I usually make this in clay pot . This time I made it in the usual vessel. It still taste the same good :). We can replace paneer with any veggie like potato, tofu, eggplant or mixed vegetables. I cooked this long back but did not like the pictures much so kept it as a draft. however i liked the taste of it, so wanted to post it.

This recipe taste great with veg fried rice, ghee rice or kerala parotta, restaurant style vegetable biryani or butter naan.

 Vegan note: Replace paneer with tofu. Use coconut milk instead of cream and yogurt.

I have collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at.

Other favorite Paneer Recipes: Paneer Makhanwala, Paneer peas masala, Palak Paneer, Paneer sandwich.

Handipaneer

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Handi Paneer Dhaba Style
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • • Paneer - 400gm, sliced into big rectangular cubes (or any shape you fancy)
  • • Bell pepper/ capsicum – ½ cup, sliced
  • Oil – 3 tbsp
  • • Onion - 1 cup, sliced thinly
  • • Tomato - 1 cup, roughly sliced
  • • Ginger garlic paste - 2tbsp (blend it fresh if you can)
  • • Turmeric powder - 2 tsp
  • • Chili powder - 1 tbsp
  • • Coriander powder - 1 tbsp
  • • Salt - as needed
  • • Dry fenugreek leaves (methi dry leaves) – 2 tsp
  • • Sugar – ½ tsp
  • Yogurt - 1 tbsp
  • cooking cream - 1 tbsp
  • • Amchur powder/ Mango powder – ½ tsp
  • • Coriander leaves – 1 tbsp, finely chopped

    To Roast and grind:
  • • Pepper - 1 tsp
  • • Fennel seeds - 1 tsp
Instructions
  1. Dry roast the ingredient under "to roast & grind” for 2 mins in medium -low flame. Grind them together and keep it aside.I roasted it together but you can roast together.

  2. Heat very little oil in a pan, add the paneer, wait till gets brown., remove and set aside. Add some capsicum, wait till it gets sautéed. Remove them and set aside. Take some cold water in a cup, add the fried paneer cubes and bell pepper to it. Set aside, this way it will help the paneer not to get chewy or hard.

  3. In a pan, heat oil, add cumin seeds, add onion, salt and sauté till golden brown. Then add ginger garlic paste and sauté for a minute.

  4. Now add tomato and fry till its mushy and raw smell leaves. Add the turmeric, red chili powder, coriander powder, dry fenugreek leaves and sauté well. Keep it to low medium and wait till the oil oozes out.

  5. Add yogurt and ½ cup of water. Mix well, Close the lid and wait for 2 mins till it gets mixed up.
  6. Now add paneer and stir well till the paneer & capsicum is well blended with the spices.
  7. It will take around ten minutes for it to cook and blend well. Don’t add more water, it may make it rubbery.
  8. Now add the cream, sugar, amchur powder, powdered pepper fennel powder and sauté for two minutes.
  9. Add chopped coriander leaves, squeeze some lime and switch it off.
Notes
1. This is a spicy curry. If you want it dry, leave it for another 5-10 minutes to make it a roast.
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Spicy Coconut Cardamom Lamb Chops

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lambmasala-5When it’s cold, make these Lamb chops rubbed with spices and cook them till they get juicy and delicious!

This is my own recipe. I did not know what to name them, so just named it as coconut cardamom. I know the major ingredients are garlic, fennel, coconut and cardamom. Hopefully you all like this recipe. You can make this in pressure cooker or in a pan which might take little longer. I have heard from my friends that mutton taste juicier than lamb. You should try it with mutton if you got in your area. I am realizing my lamb recipes are just building up. 😀 I guess I am becoming a specialist. I usually do not click pictures on my day to day cooking. I just mostly click pictures when I make this for some guests. I made this for my office colleagues a month or more back. I just drafted the ingredients and clicked the pictures. They liked it a lot even though they were not Indians. I love to cook. I am sure of that one thing. It puts me to peace. If I am too stressed, I go to the kitchen, watch some movie and cook something for me or someone I like to make them happy. Happiness is making the loved ones happy!

I make different styles of lamb each time and I usually tend not to make the same recipe again and again. There are so many recipes to try, why to waste on preparing the same one.  We have thousands of recipes to try in every cuisine.    I made this with rasam one day. It is one of the finest spicy recipes. If you are making it for the first time, try to taste as you make to adjust to your spice level. This recipe was spicy, tasty and flavorful. The authentic method of preparing this recipe is by pureeing spinach, but I liked to make it this way.

When all the lamb curry is over, take some plain rice mix it in the same pan and have it right away. You can have this with plain rice,rasam/sambar, or roti,naan, paratha, parotta. Taste great with chicken biryani restaurant style or vegetable biryani.

I would say normally Mutton and lamb recipes are a treat to any Non Vegetarian food lover.

My other lamb recipes to try – Lamb/Mutton sukka dry curry, Restaurant Style Lamb Biryani, Kadai Gosh/Lamb curry, lamb kebabs

lambmasala

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Spicy Coconut Cardamom Lamb Chops
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • • Lamb Meat(shoulders)– ½ kg, cut into 2 inch chunks
  • • • Red chilli – 1, broken
  • • • Curry leaves – 1 sprig
  • • • Red Onions – 1 cup, chopped finely
  • • • Shallots – ¼ cup (optional), chopped finely
  • • • Tomato – ½ cup, chopped finely
  • • • Turmeric powder – 1 tsp
  • • • Green chilli – 2, slit
  • • • Lime - ½ , garnish
  • • • Coriander leaves – 1 tbsp, Garnish
  • • • Salt - 2 tbsp

  • Grind:
  • • • Red Chilli – 3
  • • • Coriander leaves – 1 tbsp, chopped finely
  • • • Yogurt – 1 tbsp
  • • • Poppy seeds – 1 tsp
  • • • Cardamom – 4
  • • • Cloves – 1
  • • • Cinnamon stick – small piece
  • • • Red chilli powder – 1 tsp
  • • • Garlic – 4, Minced finely
  • • • Ginger – 1 inch, julienne cut
  • • • Coriander seeds – 1 tbsp
  • • • Whole pepper balls – 1 tbsp
  • • • Cumin seeds – 2 tsp
  • • • Fennel seeds – 2 tsp
  • • • Coconut (desiccated/fresh) – 2 tbsp
Instructions
  1. Wash lamb pieces and drain well.
  2. Soak red chilli and poppy seeds in water for 15 mins. Blend them in a blender with other ingredients to a smooth paste. Add it to the lamb, rub them well on the lamb and let it marinate for an hour at least. I put them for 4 hours. (do so if you got time, you can also marinate them overnight).

  3. In a pressure cooker, heat oil in medium flame. Add red chillis, curry leaves, green chilli and sauté for few seconds till it gets roasted. If you do not have pressure cooker, use a pan and do the same
  4. Now add the onions and salt, sauté well. Add the tomatoes, turmeric powder and sauté well. After two minutes when sautéed well, add the marinated lamb and roast in that oil for two minutes.

  5. Mix well and enough water covering till half the meat and whistle for 5 counts. If you are doing in the pan, cover it and let it get cooked for 35-40 minutes in medium-low flame.

  6. Now remove the cover, check if the consistency is good or just keep it open and cook for few more minutes till they become dry and all the masalas stick to the lamb with less liquid.
  7. Switch off, Garnish with lime juice and coriander leaves.
Notes
1. If you think, you added more water, just follow the same procedure but it might take some time for water to evaporate.
2. You can replace lamb with mutton in this recipe.
3. You can switch of at the consistency you think it’s right for you.
4. If you like the brown roasted dry texture, then leave it till almost all water is gone from the gravy.
5. Feel free to cut the chilli powder by half if you think it’s too hot for you.
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Sundakkai paruppu usili/ Turkey berry lentil stir fry

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sundakkauberi-3South Indian Style turkey berry and lentil stir fry. Healthy vegan comfort side dish for rice or roti. You can replace this with any veggies like French beans or cabbage.

My mom made this and I just clicked pictures. Both my mom and sister makes this recipe. I just enjoy when they make it and relish it. So this time when my mom made it with sundakka (turkey berry), I found it healthy and tasty. I wanted to share this recipe. Turkey berry is used for treating intestinal worms and also recommended for diabetics. It is good for indigestion and stomach ache.

In India when we grew up, I think when parents fed us, it was healthier stuffs. I don’t even remember having fried items monthly once. Now the kids have pizza, French fries, chocolates and coke. I remember the time I had chocolate bars only during my birthdays or when family friends visit our house. This is so different these days. I do agree they have more fruits and salads. However, I used to have all my food healthy. Even when I went home this time, it was more home food. Tasty, healthy and less expensive!

It tastes great with rice and Mor kulambu, Punjabi khadi pakora, tomato rasam, vengaya kulambu.I find it taste great with any yogurt based gravy.

My other favorite vegan stir fry recipes:  beans,carrot, cabbage, chow chow/chayote, Mixed veggies, bitter gourd/pavakkai, bottle gourd, beetroot, okra,potato, broccoli, cauliflower, arbi/seppankezhangu , raw banana/ vazhakkai,Kothavarangai stir fry, tindora/kovakkai fennel stir fry and so on.

sundakkausili4

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Sundakkai paruppu usili/ Turkey berry lentil stir fry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • SUndakka (Tukey Berry) – 1.5 cup
  • Salt – to taste

    To grind (coarse paste):
  • Toor dal – 1 /2 cup
  • Dried red chillies – 2

    To temper:
  • Oil – 1 tsp
  • Mustard seeds – 1 tsp
  • Urad dal – ½ tsp
  • Curry leaves – a sprig
  • Turmeric powder – a pinch
  • Hing – a pinch
Instructions
  1. Wash the toor dal, soak the dal with red chilli for one hour atleast.
  2. Drain water from dal and grind the dals along with red chillies to a coarse mixture. Boil water in idli pan, spread the coarse mixture on the steamer plate and steam it for 5-8mins. You can also microwave for 10 mins.

  3. Cool the mixture, crumble it with hands and set aside.
  4. Rinse turkey berries well, sauté in a pan with little oil and boil it with enough water for the berries to get cooked.

  5. Once the berries get cooked (turns soft), set aside.
  6. Now heat oil in a pan, add the items listed under 'to temper'. Wait for the mustard seeds to splutter, then add urad dal, hing, curry leaves and turmeric powder. When the urad dal color changes and then add the dal mixture.

  7. Sauté till golden brown then add the cooked turkey berries and mix well. Add required salt.
  8. Sauté well and cook for 3-4mins until the lentil mixture blends well with the turkey berry. Switch off.
  9. Serve with rice and curry like Punjabi khadi pakora(yogurt based gravy)
Notes
Use any veggie you fancy instead of turkey berries.
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Spicy Chettinad Chicken Drumstick Roast

by 6 Comments

chickendrumstickmasaladry-2Blend some flavorful spices, massage the chicken and roast it in pan or oven! 🙂 and delicious!

I am having a feeling I am posting too many chicken or lamb recipes, the fact is I don’t cook much these days, even if I cook, I just don’t get a chance to take pictures. When I make it planned I try taking pictures as I would like to keep this page alive too :). It is my hard work and I really don’t want to go waste after all these. I made this with some lamb chops curry last weekend for my colleagues. I had this recipe typed long long back J and actually I have so many saved in drafts. However never tried them or posted them. This recipe was quick to make and I really like recipes when I don’t have to stand in the kitchen watching it cook.

I made them in pan, you can also make them in oven by baking it.  It is Diwali week, I really wanted to make some sweets and snacks. Too busy and held up with a lot more things now so no time. For me Diwali is just another day, but I like the fact I can indulge on those sweets and snacks. I totally miss the fact that I have no family to share with so I am really not tempted to make some. I get tempted once in a while checking out the pictures in Instagram. I usually don’t get any pictures other than foodie pictures in my feed 😀 it is so loaded with those pictures. Sometimes I liked them which helped me still inspired with cooking and recipes. When I want to lose weight, it’s a big NO! Also for the fact, even if I make them, I have no one much to enjoy eating them.

It is best with some tomato garlic rasam and rice or some salad.


 

 

My favorite chicken recipes : Madras chicken curry in 30 minutes, chicken drumstick masala, coconut butter chicken roast, chicken dum biryani style

I have a collection of chicken, lamb, egg and seafood recipes here : All chicken-lamb-egg&seafood

chickendrumstickmasaladry

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Spicy Chettinad Chicken Drumstick Roast
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Oil – 2 tbsp
  • Chicken drumstick - 4
  • Lime juice – ½ tsp to garnish
  • Salt – 1 tbsp
  • Rice flour – 1.5 tbsp
  • Coriander leaves – 1 tbsp

    To Blend
  • Red Chillies - 4
  • Garlic - 4
  • Pepper balls – 2 tsp
  • Green Chilli – 1
  • Curry Leaves – 5-8 leaves
  • Red onion – ½ cup
  • Coriander seeds – 2 tsp
  • Cumin Seeds – 2 tsp
  • Fennel Seeds – 2 tsp
Instructions
  1. Blend everything under “To blend” into a paste.
  2. Take some chicken pieces, I used only drumsticks, slit here and there for masala's to pass in , add the blend paste to it with rice flour ,required amount of salt and massage. Marinate for 30 minutes to 2 hours.
  3. Take a pan in medium flame, add oil, add the marinated chicken and roast it till they get brown coating on top both sides which will take 5-7 minutes.
  4. Reduce flame to medium to low, close the pan with lid and wait for it get cooked inside for another 20-25 minutes. Switch off when all the water and oil has gone. ( or keep in a baking pan for 16 minutes in an oven with 4 minutes in broil mode)
  5. Garnish with coriander leaves, lime juice and serve!
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chickendrumstickmasaladry-3

Almond Butter Murukku – Indian snacks

by 2 Comments

buttermurukku-1Quick, super addictive and perfect snack to have while sipping a cup of hot chai.

I made this last year and saved in drafts. 🙂 Now posting it.

It is very easy to prepare and perfect for teatime snack. It is spicy and crunch and made with simple ingredients, just mix all ingredients, press it using murukku press and fry it. I have tried cashews many a times but I used almonds last time which tasted equally good and I felt its far more healthy.

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A crispy, crunchy, mouth melting murukku made with rice flour and spices. I usually make a lot of murrukus during diwali but these butter murukkus are something that I would make usually for home snacks :). Instead of buying store bought chips, I highly recommend these. I already have a murukku press, but it was not that good  and one of my friend gave me new one last week  I was so eager to make it with that

My other favorite Diwali sweets: Basundi, carrot ladoo,Gulab jamun, kala jamun, rice kheer, thaen mittai, rasgulla,coconut ladoo, coconut burfi, beetroot halwa aval payasam,rava ladoo, semiya kesari

My other favorite Diwali snacks : Spicy curry leaves seedai,cashew pakoda, karasev/ chickpea snacks, ribbon pakoda,Spicy curry leaves murukku, Ribbon pakoda, Uppu seedai

 Vegan note: Use vegan butter if vegan  .

You can store them for 2-3 weeks in an air tight container and enjoy 🙂


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Almond Butter Murukku - Indian snacks
Author: 
Recipe type: Appetizer,snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • • Rice flour/ Idiyappam flour – 1 cup
  • • Almonds – 5
  • • Gram flour (pottukadalai maavu) - 3 tsp
  • • Red chilli powder – ½ tsp
  • • Sesame seeds – 1.5 tsp
  • • Salt – as needed
  • • Ghee/Melted butter – 2 tsp (optional)
  • • Oil – for deep frying
Instructions
  1. Heat oil for deep-frying in a pan.
  2. Soak almonds in water and blend almonds in a smooth paste
  3. In a wide bowl, add all the ingredients. Add almond paste little by little to form soft stiff dough. Then add some water little by little.

  4. Fix the Murukku achu (mould) into the murukku press. Add a portion of dough in the murukku press and close it.

  5. When the oil is hot, in medium high heat, make a round layer in hot oil. Do not add more layers to form even cooking.

  6. When it turns into crispy golden brown color on one side and cook till the bubble ceases. Drain it in tissue paper, cool down completely and store in airtight container.
Notes
1. Make sure you fry them in hot oil. If you make it in low flame, the murukkus will drink up lot of oil.
2. You can store use store brought gram flour or use some pottukadalai and blend them.
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Sunday Lamb chettinadu curry

by 9 Comments

LambcurryFall is upon us! When it’s cold, make this spicy flavorful lamb curry :)! Darling & delicious!

I made this the last Sunday for my friend Jothi who came to Montreal. She likes anything other than vegetarian much 😉 so wanted to make something for her. She really liked it 🙂 packed her some to take away too 😉 so I think she did like it ;). I cooked meat after a long time and clicked pictures also. If I know that my recipe is new and hot, I make sure I click pictures at least to remember that I made something like this and post it. I will share it if it turns out good.

It’s getting cold here, so just have it with some cooked basmati rice, no one would stop with one bite on this cold weather. This is an enticing hot curry. It’s so relaxing when you have this for a weekend lunch. This lamb recipe is just mind boggling lamb curry. Feel free to cut the chilli powder by half if you can’t take spicy food. And also you can replace the lamb by mutton.

When all the lamb curry is over, take some plain rice mix it in the same pan and have it right away. You can have this with plain rice,rasam/sambar, or roti,naan, paratha, parotta. Taste great with chicken biryani restaurant style or vegetable biryani.

I would say normally Mutton and lamb recipes are a treat to any Non Vegetarian food lover.

My other lamb recipes to try – Lamb/Mutton sukka dry curry, Restaurant Style Lamb Biryani, Kadai Gosh/Lamb curry, lamb kebabs

Lambcurry

5.0 from 1 reviews
Print
Sunday Lamb chettinadu curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
  • • Lamb Meat(shoulders)– 500, cut into 2 inch chunks
  • • Red chilli – 1, broken
  • • Curry leaves – 1 sprig
  • • Red Onions – 1 cup, chopped finely
  • • Shallots – ¼ cup (optional), chopped finely
  • • Tomato – 1 cup, chopped finely
  • • Yogurt – 1 tbsp, beaten
  • • Turmeric powder – 1 tsp
  • • Green chilli – 2, slit
  • • Coriander leaves – 1 tbsp, chopped finely
  • • Lime - ½ , garnish
  • • Coriander leaves – 1 tbsp, Garnish
  • • Salt - 2 tbsp

    Grind:
  • • Red Chilli – 3
  • • Poppy seeds – 1 tsp
  • • Urad dal – 1 tbsp
  • • Cardamom – 1
  • • Cloves – 2
  • • Cinnamon stick – small piece
  • • Red chilli powder – 1 tsp
  • • Garlic – 4, Minced finely
  • • Ginger – 1 inch, julienne cut
  • • Coriander seeds – 1 tbsp
  • • Whole pepper balls – 1 tbsp
  • • Cumin seeds – 2 tsp
  • • Fennel seeds – 2 tsp
  • • Coconut (desiccated/fresh) – 1 tbsp
Instructions
  1. Wash lamb pieces and drain well.
  2. Soak red chilli and poppy seeds in water for 15 mins. Blend them in a blender with other ingredients to a smooth paste. Keep it aside.

  3. In a pressure cooker, heat oil in medium flame. Add red chillis, curry leaves,green chilli and sauté for few seconds till it gets roasted.

  4. Now add the onions and salt, sauté well. Add the tomatoes, turmeric powder and sauté well. After two minutes when sautéed well, add the blended paste and lower the flame. It will ooze out some oil.

  5. Add the lamb and roast in that oil for two minutes.
  6. Add yogurt, Mix well and enough water covering till half the meat and whistle for 5 counts. Or cover it and let it get cooked for 35-40 minutes in medium-low flame.

  7. Now remove the cover, check if the consistency is good or just keep it open and cook for few more minutes.

  8. Switch off, Garnish with lime juice and coriander leaves.
Notes
1. If you think, you added more water, just follow the same procedure but it might take some time for water to evaporate.
2. You can replace lamb with mutton in this recipe.
3. You can switch of at the consistency you think it’s right for you.
4. If you like the brown roasted dry texture, then leave it till almost all water is gone from the gravy.
5. Feel free to cut the chilli powder by half if you think it’s too hot for you.
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Cauliflower Biryani/ Gobi Dum Biryani

by 18 Comments

cauliflower_biryani_gobiFamous Indian One pot meal cooked with spices coated cauliflower. Rich and flavorful 🙂 It is surely a festive dish and this is perfect to cook when you have guests over or make it for dinner parties

To be honest, it does take time to cook biryani than many easy 10 minutes food. I even don’t like to post time consuming recipes but it is so tasty that I could not resist myself not posting it. The best thing about biryani is that it tastes great even the next day and the day after. It will save you from cooking for next three days and it will never be like you are tasting leftover food! Awesome right?

I usually made a lot of biryani’s both meat and vegetarian. I have more than 10 biryani recipes in my website which surely elaborates that I am a biryani lover. This one was just made for me. No special occasion or anything. I totally loved it! I have a biryani collection recipes on my website with all biryani recipes.

Biryani’s are best to have plain or with just some yogurt side like cucumber raita, garlic tomato raita or sometimes with gravies like paneer makhanwala, mirchi ka salan. If you want you can make some vegetable biryani like this and make chicken dry roast, chicken pepper curry or chicken 65.

My fav Biryani recipes : restaurant style Vegetable biryani, Mushroom biryani, paneer biryani, chicken homestyle dum biryani, restaurant style lamb biryani

To make it vegan, replace ghee with oil.

cauliflower_biryani_gobi-4

5.0 from 1 reviews
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Cauliflower Biryani/ Gobi Dum Biryani
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5 cups
 
Ingredients
  • For onion paste:
  • • Onions – 2 small onions, chopped roughly
  • • Garlic – 6 whole
  • • Green chilli – 2, slit
  • • Ginger – 1 inch
  • • Khus khus (White poppy seeds) – ½ tbsp.
  • • Fennel seeds – 1 tbsp


    For Tomato Paste:
  • • Mint – ½ cup, chopped finely
  • • Coriander leaves – ½ cup, chopped finely
  • • Tomatoes – 1, chopped roughly


    For fried onions:
  • • Onions – ½ cup, 2 small onions, sliced thinly
  • • Cashewnuts - 6
  • • Oil – to fry


    For the rice:
  • • Basmati rice – 2 cups
  • • Salt – 2 tbsps
  • • Cumin Seeds/ Jeera – 1 tbsp
  • • Ghee – 1 tsp


    For the cauliflower:
  • • Oil/ghee – 3 tbsp
  • • Bay leaf – ½
  • • Cinnamon – 1 thin piece
  • • Cloves – 3
  • • Cardamom pods – 2
  • • Biryani masala – 1 tbsp
  • • Red Chilli powder –1 tsp
  • • Cauliflower – 1 medium
  • • Saffron – ½ tsp dissolved in ½ cup warm milk
  • lemon to squeeze at the end
Instructions
  1. Precooking:
  2. Grind the Onions, cashews, fennel seeds, poppy seeds, cumin seeds,green chillies, garlic and ginger into a smooth paste using as little water as possible. Set aside.
  3. Grind the tomato, mint and coriander into a smooth paste. Set aside.
  4. Wash the rice and soak in water for twenty minutes.
  5. Boil the water and add the cauliflower florets with little salt. Boil for 4 minutes and not more than that. Drain, wash with cold water and keep it aside.
  6. (Optional)Deep fry the sliced onions when it is hot. Don’t overcrowd the oil. When the onions turn light brown, remove from oil and drain on paper towel. The fried onion will crisp up as it drains.


    Cooking:
  7. Take a big pan, add thrice the cup of rice you use, and boil it. When it is boiling high, add the rice, salt and jeera and mix well. After 7 minutes exact or when the rice is 80% done. Switch off and drain the rice. add the a tsp of ghee on top and mix a bit for them not to stick.

  8. Take another big wide pan, add half & half oil and ghee in medium heat, and add the spices like Bay leaf, Cinnamon, Cloves, Cardamom pods, saute for a minute. Add the blended onion paste, and fry for few minutes in medium flame. It completely needs to get sauteed well around 5-7 minutes till the raw smell leaves. (Vegans use oil instead of ghee)
  9. Then to it add the blended tomato paste with turmeric powder and saute well. Add the red chilli powder, biryani powder and sauté them well till they ooze out little oil.

  10. Add the cauliflower and sauté well. Cook for 5 minutes till they mix up well and get little roasted.
  11. Now, the layering starts. To the sautéed cauliflowers, pat and level it. Add the drained hot rice on the top of it. Garnish with fried onions (optional), ghee, mint, coriander leaves and saffron dissolved in milk (optional).



  12. Cover the pan with a tight lid or foil with some heavy weight like mortar and pestle on top, keep it in medium flame for 10 minutes and then keep it in low flame. Keep an open pan (like a dosa or crepe pan, place the biryani pan on top of it and cook it for 30 minutes)

  13. Squeeze some lemon and switch off. Mix and serve hot!
Notes
1. If you are cooking in oven, do make sure to cook in a big oven safe pan and cover it tight and then keep in oven for the final step.
2. You can skip biryani masala if you don’t have and add just garam masala (1 tsp and red chilli powder – 2 tsp instead of 1 tsp)
3. If it is spicy in the end, squeeze some lemon, it will reduce the heat and enhance the flavors also.
4. Vegans can leave the ghee
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Taste perfect with raita or mirchi ka salan. Even having it plain is delicious.

cauliflower_biryani_gobi-3

Ginger Chilli chutney – Inji Puli

by 2 Comments

gingerchilichutneySweet sour and spicy mom’s ginger chutney recipe!

This is made for onam(kerala festival) meals (sadhya) in Kerala. It is a kerala cuisine recipe. This recipe connects me with my family a lot. My mom makes this for me always. It is something I like to have with my curd rice/ dosa. When I went to India last time, she had this already prepared in her fridge in a bottle for my sister who visited a week before. So, I just had it after a year and tasted yum after my 35 hours of travel (delayed flights). Comfort food for me! Ginger has lots of health benefits and makes stomach alright. I try to have ginger lemon honey tea daily and it really helps in digestion. I am typing this as I have one 😀 how not ironic :D! My mom made this again before I left and my dad packed it for me. It did travel with me to my fridge in Montreal. You can store them for two – three weeks in the refrigerator. I clicked the pictures when my mom made this and noted the recipe. My dad always made sure that I click pictures in most of my vacation even when I said no or got bored or felt low. 😀 May be he believed this is not some passion to go just like others I did :D. I don’t think this one is same as the usual inji puli recipe when I checked few photos online, they looked different. I guess it’s my mom’s delicious version recipe :D. I once tried to make ginger rice , carrot ginger raita and I loved it too. It was not that strong as I expected!

My other favorite chutney recipes : Spicy tomato chutney, Ridge gourd chutney, Garlic coconut chutney

gingerchilichutney-4

5.0 from 2 reviews
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Ginger Chilli chutney - Inji Puli
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 1 cup
 
Ingredients
  • Oil – 3 tbsp (preferably gingelly oil)
  • Mustard seeds – 1 tsp
  • Methi/fenugreek seeds – blended – 1 tsp
  • Urad – 1 tbsp
  • Curry leaves – 2 sprigs
  • Asafetida/hing – 2 tsp
  • Ginger – 2 cups, chopped finely (FINELY)
  • Green chilli – 1 cup, chopped finely
  • Turmeric powder – 1 tsp
  • Salt – 2 tbsp (change it as per your taste)
  • Tamarind extract – ½ lemon size soaked in ¾ cup of water
  • Powdered Jaggery - 1 tbsp
Instructions
  1. Wash, peel of the skin and chop ginger finely. Chop the green chilli finely without edges. Soak tamarind in ¾ cup of water and set aside.
  2. Take a pan with gingelly oil (3 tbsp., do not compromise) in medium heat, add some mustard seeds, wait you hear pop sound (cracks), and then add the urad dal, wait till it changes color to brown, add curry leaves and asafetida.

  3. Then add ginger and green chillies and fry till nicely browned. It will shrink. This might take around 10 minutes. Filter and add the tamarind water with required salt.

  4. Allow it to boil for another 5 minutes till the raw smell leaves. Then lower the heat and let it get just mixed, sautéed, thicken and ooze out some oil.
  5. Add powdered jaggery, fenugreek powder and let it boil for another 2 minutes and switch off.
  6. Cool and store in a glass bottle for 2-3 weeks. Use clean spoon every time
Notes
1. DO not compromise on oil, it helps for storage and not spoil easily.
2. The ginger and green chilles need to be chopped finely.
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It is a great side for Roti, Chana dal paratha, curd rice, idli, paniyaram

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