Gobi Manchurian

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Description:

                       Gobi Manchurian is inspired from Chinese cuisine. Serves as a great appetizer as well as side dish. Here is my recipe for Gobi Manchurian.

Ingredients:

1. Cauliflower  floretes- 1 cup

2. Rice flour - 1cup

3. Corn Starch - 2 or 3 tsp

4. Paprika(optional)

5. Milk - 2 tsp

6. Turmeric powder

7. Garlic/ginger paste

8. Ginger/ garlic pods

9. Green chilies - 3

10. Green capsicum - 2

11. Onion - 1

12. Soyasauce - 1 tspn

13. Chili sauce - 1to 2 tspn

14. Tomato sauce

15. Pepper powder

16. Garlic paste

17. Spring onion for garnishing

18. Salt to taste

Procedure:

                 Wash and cut the cauliflower into medium size florets. Take a vessel and put the cauliflower into it and add  some warm water with 2tspn of milk and a pinch of turmeric powder.  Let it soak  for sometime, this is done to clean off any remaining dirt inside the florets. Now take another bowl add the flour, corn starch, salt, soysauce, garlic/garlic paste, chilli sauce, water and make a batter. The batter shouldn't be too runny. Now add the cauliflower florets into this batter. Normally the batter coated florets are deep fried but I tried shallow frying and it came out good. So take a pan, pour little oil and slowly add one by one gobi coated with the batter. Shallow fry it properly on both the sides. Once it done frying in batches transfer the fried gobi's to some tissue paper so that the oil is absorbed.

            Next cut the onions and capsicums into small square pieces. Chop the green chilli, ginger and garlic into small pieces. Chop the spring onions also. Take a skillet, pour little oil. First add the ginger, garlic and the green chillies, saute it for few seconds. Next add the onions and saute it till it starts becoming  transparent. Then add the capsicum and paprika powder(optional). Now add soy sauce, tomato sauce and the chili sauce and mix all the ingredients properly. Allow all this to cook slightly for few seconds and then add the fried  cauliflower and pepper powder into it. Pour some the remaining batter we made to dip the florets into the skillet or you can even take little corn starch add water  and pour it. Let everything cook for few minutes. Add the salt as required. Stir occassionally otherwise it will get stick to the skillet bottom. Keep it on low flame till all the water vapour evaporates and the Gobi manchurian becomes dry. Serve the Gobi manchurian in a bowl and put the chopped spring onions on top of it as garnish. Gobi manchurian is ready to be served. 

Chicken nuggets

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Description:

Another easy to prepare  snack which is very much liked by kids. Chicken Nuggets are molded pieces of chicken with some kind of batter/breaded then fried or baked. Here goes my recipe for Chicken nuggets.

Ingredients:

1. Chicken breasts - 300grm

2. Ginger/Garlic paste.

3. Plain flour - 1 cup

4. Egg white -1

5. Breadcrums(optional)

6. Parmesan grated cheese

7. Lemon juice

8. Oil

9. Salt to taste

Procedure:

 

             Take the chicken breast and cut it into small cube pieces. Put it in a bowl and add the ginger/garlic paste, salt, Lemon juice. Mix all the ingredients  and leave it aside for an hour to marinate. Take the flour in a bowl and the egg white is different bowl. Take oil in a pan for deep frying the chicken. Take the chicken cubes one by one and dip it first in the flour, pat away the excess flour on it and then dip in the egg white and drop it into the hot oil and deep fry it. Turn on both sides. Allow it to fry for 2-3 minutes. Gradually when the color changes take out the nuggets. Once all the chicken nuggets are fried , put some parmesan cheese on top and its ready to be served.  Ketch up can be served too with the nuggets.

Mirchi Bajji

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Description:

              The most amazing evening snack especially on rainy days. It can be made with Bananna peppers, Serrano peppers etc.

Ingredients:

1. Peppers - 8

2. Chat masala

3. Chili powder - 1tsp

4. Besan powder - 1 small cup

5. Water

6. Oil

7. Salt to taste

Procedure.

            This snack is very easy to make. First wash the peppers and slit it into two pieces, whole pepper can be also used but I usually slit the peppers. After sliting take out the pepper seeds.  Take a bowl and add the Besan powder, salt, chili powder and water into it. Make a batter which is not very runny. Now take a pan with oil for deep frying. Heat the oil on medium flame, then dip the peppers one by one into the batter and put it into the hot oil. Deep fry the peppers till color slightly changes. It doesnot take much time, roughly may be just few seconds to get fried. So deep fry all the peppers by dipping in the batter. Once its done sprinkle chat masala on the Bajjis and mirchi bajji is ready to be served. Hope you all will like it.

Pork with bamboo shoots

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Description:

               Very healthy recipe with no oil and masalas.

Ingredients:

1. Pork 

2. Bamboo shoots - 1/2 cup

3. Green chili - 3(If you have traditional raja mirchi at home then go ahead use it)

4. Dry red chili flakes

5. Cherry Tomatoes - 3

6. Ginger

7. Garlic

8. Onions

9. Spring onions(optional)

10. Water - 1ltr

10. Salt

Procedure:

                 If you could get your hands on some pork meat with fat then its perfect. First clean the pork and keep it in a bowl. Add some salt to it and leave it aside. Next cut the Onions into thin slices. Crush the ginger and garlic. Slit the green chilies . Actually, if this dish is made in a deep vessel/stock pan and cooked slowly then it will taste amazing. But since I don't have the same so I'm using cooker to cook. Take the cooker, add the pork meat, crushed ginger/garlic, green chillies, dry chilli flakes and Onions. Also goes in the the spring onions, bamboo shoot, salt and the cherry tomatoes.  Then give a good mix so that all the ingredients coats on the meat. Finally add good amount of water  for the pork to cook nice and tender.

                     If you are using a stock pan  then also same procedure  but cook it on medium flame for some 45-50 mnts. There is no need to give more stirs in between, just once or twice will be enough and leave it untouched to cook.  As I'm using cooker, so I cook it 7-8 whistles. Either ways make sure pork is cooked well. We don't have to add any extra oil, because the pork already have enough fat contents in it. Once the dish is ready serve it with hot rice. I hope you all will try this dish. 

Fish Manchurian

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Description:

            

              Manchurians is a type of Chinese Indian dish. Manchurians are made of Chicken, Fish, Cauliflower, Prawns etc. In this dish we don't use any masalas or spices. Lets check my Fish manchurian recipe.

Ingredients:

1. Fish fillets - 6 to 7 pieces(I used Salmon)

2. Capsicum - 2

3. Chopped ginger

4. Finely chopped garlic

5. Egg - 1

6. Greenchili

7. Soya sauce

8. Chili sauce

9. Onion - 1

10. Tomato sauce( very  much optional)

11. Oil

12. Corn starch - 4 to 5 tsp

13. Salt to taste

Procedure:

               First take the Fish fillets in a bowl, add salt, but I didn't add salt here because Salmon itsself is bit salty. So excluding salt I added the Egg, 1 tsp of soya sauce and 1-2 tsp of the corn starch. Mix everything together so that the Fish is completely coated with the paste. Now keep this marination in the fridge for atleast 30-45 minutes.

               By the time marination is going on, we'll prepare the gravy. Dice the onions into small square pieces and the capsicums also the same way. Giner, Garlic and greenchili should be finely chopped. When the marination is done we have to fry the fish and keep aside to cool down before preparing the gravy or sauce. I don't deep fry  the marinated fish, just shallow fries it. But usually in restaurants they deep fry the fish, I guess. Anyways it depends whether to deep fry or shallow fry, no much difference it taste though. I prefer shallow fry.  So take a frying pan and shallow fry the marinated fish till both the sides becomes golden brown. Keep  the fried fish aside to cool down.

              Next will make the gravy. Take a skillet, pour little oil. First put the chopped ginger and garlic . Let it cook for few seconds and then add the Onions. Saute it till it becomes partially transparent. Now add the capsicum . Next to the remaining corn starch add little water and make it a liquid. So now add half of this to the skillet and mix nicely, so that the corn starch finely coates all the ingredients. Next add  1tsp of soy sauce and 1 tsp of the chili sauce. If we are using tomato sauce then it can be added at this point. Cook all this for some 2 minutes on medium flame. Now add the fried Fish into the gravy and also pour the remaining corn starch liquid into the skillet. We can also add little pepper powder to it. Mix everything and let it cook for 2-3 minutes. Keep on stiring at intervals. In between check for the salt, if its less we can add some more. Finally add the chopped greenchili. Don't add any extra water into the preparation, as manchurian's taste good if its dry. Now after 3 minutes of cooking our Fish manchurian is ready to be served. It goes good with Fried rice, Rice, Roti, Naans etc. Hope all of you will like it.

            

Chicken with bamboo shoots curry

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Description:

              This dish is mostly made in North-Eastern India(particularly Nagaland). This curry is so healthy. It doesnot require any type of  spices or masalas. Pork with bamboo shoots is also very tasty and popular dish. Lets check out the recipe.

Ingredients:

1. Chicken

2. Bamboo shoots - 1/2 cup

3. Green chilli - 3

4. Dry red chili flakes

5. Cherry Tomatoes - 3

6. Ginger

7. Garlic

8. Onions(optional)

9. Spring oinions

10. Salt

Procedure:

          First clean the Chicken and keep aside. Add some salt to it. Next cut the Onions into thin slices. Crush the ginger and garlic. Slit the greenchilies. Now cooking part, it will be good if we cook it in a skillet or something instead of using cooker. But to save time I actually cooked in cooker. First pour 1/2 tsp of oil into the cooker, then add the greenchilis, chili flakes, crushed ginger and garlic. Stir it for few seconds then add the onions. Saute it till transparent then add the tomatoes, Spring oinions. Next bamboo shoots will go in. Stir it well, then add the Chicken . we can add little water if more gravy is required. Close the cooker lid, cook it till 3-4 whistles goes and the curry is perfectly ready to be served. This curry goes good with hot rice.

Chicken Samosa

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Description:

           Samosa is a  very popular snack item. There are varieties of samosas like vegetable samosas, Chicken or Beef samosa etc. Here is my recipe for Chicken samosa.

Ingredients:

1. All purpose Flour - 2 cups

2. Boneless Chicken - 2cups

3. Carrots - 1

4. Potatoes - 2

5. Coriander leaves

6. Capsicum - 2

7. Ginger

8. Garlic

9. Frozen Peas

10. Chilli powder - 1tsp

11. Pepper powder  -1/2 tsp

12. Garam masala - 1 tsp

13. Chat masala - 1/2 tsp

14. Cumin whole

15. Oil

16. Water

17. Salt to taste

Procedure:

             Readymade samosa sheets are sold in supermarkets nowadays. I made the samosa sheets at home. Its very easy to make and moreover we can use it fresh. First take the flour in a bowl, add salt, whole cumin and 2- 3 tsp of oil. Now knead the flour and keep the dough aside for atleast 1 hour to set. Lets make ready the fillings by the time the dough gets set. Cut the boneless Chicken into small pieces, add little chili powder, pepper powder, salt and cook it. It will be good if the chicken is kept for marination before cooking. Now chop the Ginger, Garlic into  small pieces. Take the carrots, Capsicum and Potatoes, then cut it into small cubes. 

             Take a pan and heat the oil. First add the finely chopped ginger and garlic. Then goes in the  potatoes and Carrots and cook it for few minutes. Then add the chopped Capsicum and the Peas. Now add the masalas Garam masala, chat masala, Chilli powder, little pepper powder and a pinch of turmeric powder. Mix well and cook with lid closed.  Next goes in the  chicken. Mix slowly so all the masalas coats properly on the vegetables and Chicken. If you want to mash the potatoes in the filling you can do it here or just let it be like cubes. Switch off the stove and finally add chopped Coriander leaves.

                 Lets make the samosa sheet now. Take the dough that we have kept to set. Kneed the dough again with hands and divide it into 10-11 balls. Keep all balls covered while you work on one at a time. Roll each ball out into a 7 inch (18 cm) round.Cut it in half with a knife. Take one half and make a cone of it. Use water to seal the side and edges of the cone. Once the cone is made, fill it with 2 tsp of the chicken mixture. Seal the open edges with water. Repeat this process for all the remaining balls.

                   Now we can start the frying process. Pour oil in a wok/skillet for deep frying. Drop the samosas one by one into the oil and deep fry it. Turn both sides and cook till the samosas starts get golden in colour. Try to fry the samosas in batches. Chicken samosa is ready to be served with Tamarind chutney or Mint Chutney or even ketchup.  Enjoy Chicken samosas.

                   

            

Dry Prawns with shredded coconut(Konchu Thoran)

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Description:

               Prawns with shredded coconut is a dish that is mainly prepared in South India especially Kerala. Its very tasty and goes good with steamed rice. Normally I use very less coconut  but for this recipe more quantity should be . Lets check out the recipe

Ingredients:

1. Dry prawns - 1/2 cup

2. Onions or Shallots - 1cup(shallots preferred)

3. Shredded coconut - 1/2 cup

4. Green chilli - 3

5. Curry leaves

6. Unripe cherry tomatoes/Gambooge

7. Ginger

8. Garlic

9. Chilli powder - 1tsp

10. Turmeric powder -1/2 tsp

11. Water - 1/2 cup
12. Dry red chili - 2

13. Salt to taste

Procedure:

             This recipe we can be made with either live Prawns or dry Prawns, both taste fantastic.  To clean dry prawns first dry roast it slightly and let it cool down. Once it cools down just give the skillet a shake and you can see the heads will start to separate from body. Discard the head. Chop the green chilli, ginger and garlic. Chop the onions/shallots into thin slices. Cut the Cherry tomatoes into 2-3 pieces length wise and if you can`t find unripe tomatoes then use Gambooge(kudam pulli). Worst case if can`t get both then ignore it.  Take the shredded coconut and coarsely grind it in the grinder with Chilli powder, green chilli and Turmeric powder. Don't make the coconut as paste, just grind it a bit.

          Now take a pan, heat some oil and splutter mustard. Then add the curry leaves, dry red chili,  chopped Ginger, garlic and the green chilli. Saute it for few seconds. Next add the Onions and once it starts becoming transparent add the chopped unripe cherry tomatoes/gambooge. Cook it for almost 2 mnts. Now add the Prawns, Salt and stir properly. After that add the coconut, stir  again and add little water. Close the lid and let it cook slowly on medium heat. Stir gently once or twice in between and let it cook for 10-12 minutes.  If any excess water is there then dry it on low flame with lids open. Prawns with shredded coconut(Konchu thoran) dish is ready to be served.

Prawns Theeyal(Chemmeen Theeyal)

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Description:

Theeyal will go really good with Rice. We can add vegetables like Brinjal, BitterGourd etc with Theeyal. Here is my recipe for chemmeen Theeyal.

Ingredients:

1. Shredded Coconut - 1/2 cup

2. Chopped Shallots - 1 cup

3. Prawns (You can use fresh prawns but for this recipe I  used dried Prawns)

4. Dry red chili - 3

5. Mustartd

6. Chili powder - 1tsp

7. Corinder powder - 2 tsp

8. Cumin seed/powder - 1tspn

9. Curry leaves

10. Turmeric powder- 1/2tspn

11. Tamarind paste
12. Oil

13. Salt to taste

Procedure:

Dry roast the shredded coconut until it starts to change colour. Immediately add  Chili powder, Corainder powder, Turmeric powder and Cumin powder, and sir continousy .Turn off the stove to let it cool down. Once it cools down, grind this and make it into a very fine paste. Don`t add too much water while grinding. Heat 1 tsp of oil and roast  the  prawns for some 2-3 minutes. Leave it aside to cool down. Next step is to saute the chopped shallots. Saute till the Onions becomes  transparent. After that add the coconut paste we have made. Mix well and keep the stove on medium heat. Add the tamarind paste also to this and little water. Add salt as per required. Now simmer the stove and bring the Theeyal to boil . When it slowly starts to boil add the small Prawns. Allow the Theeyal to boil for few minutes, then turn off the stove. Theeyal is ready, but not ready to be served.

Final step, seasoning. Take 1 tsp of oil, splutter mustard and add curry leaves, dry red chilli, and small slices of Shallots(optional). Pour this over the Theeyal. Now the Theeyal is perfectly ready to be served.

Raddish Pachadi

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Description:

             Pachadi is mainly common in South India. It can be made with  variety of vegetables like Pineapple, Beetroot, Bitter Gourd etc. I tried making the pachadi with Raddish and it turned out really good. Here is the recipe.

Ingredients:

1. Raddish - 1

2. Green Chilli - 2

3. Curd - 1 cup

4. Shredded Coconut - 1/2 cup

5. Mustard

6. Dry red chili

7. Curry leaves

8. Turmeric powder

9. Salt to taste

Procedure:

Firstly chop the Raddish into small pieces. Take a pan, pour oil and cook the Raddish, but donot make it too soft. When the Raddish is almost 90% cooked add the chopped Greenchilies and stir it for few seconds. Now leave the Raddish aside to cool down. Grind the shredded coconut with a pinch of Turmeric powder. Turn on the stove, with a very low flame and add the grinded coconut into the cooked Raddish. Stir it for 5-6 seconds and add the required amount of salt. Now finally add the Curd and mix everything properly and turn off the stove. Remember not to add Curd on high flame. Splutter  mustard in a pan along with  dry Red chilies and curry leaves, then add it to the Pachadi. Radish pachaddi is ready to be served with rice.

Egg Scramble Masala(Egg Bhurji)

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Description:

             This dish is very easy to prepare and it can be served with Chapatis, Naan's, stuffing for sandwich etc. Lets check the recipe.

Ingredients:

1. Eggs - 4

2. Onion - 1/2

3. Green Chilli - 2

4. Garlic

5. Ginger

6. Potato - 1

7. Tomato/tomato Puree(optional)

8. Pepper powder - 1 tsp

9. Turmeric powder - 1/2 tsp

10. Chili powder - 1tsp

11. Corinder powder - 1/2 tsp

12. Garam masal - 1/2 tsp

13. Salt to taste

Procedure:

                 First break the Eggs in a bowl.  Then beat it and add Salt, little chilli powder, little pepper powder. Take a skillet and scramble the egg. Add tomato/Tomato puree into the scramble. Cook it for few minutes. If you are make this for sandwich stuffing then need not add the tomatoes.

                Chop the Onions, Green chilis ,Ginger into small pieces and Potatoes in cube shapes .We can add Capsicum also in this preparation. Crush the Garlic. Take a pan, pour oil in it. Add Garlic, Giner and Green chili, saute for few seconds. Next add the Onions, saute it till Onions becomes transparent. Now add the Chili powder, Turmeric powder, Garam masala, Corinder powder and stir in well. Check salt as required in between. Stir well for 1 minute so that the masalas mix well with the other ingredients. Add the potatoes at this point and close the lid allowing it to cook well. Remember not to add water, as we are making it dry. Almost after 7-8 minutes the potatoes will be cooked. Now add the Egg scramble into this and mix well. Add some more pepper powder. Stir well for  few seconds and switch of the stove. Ready!!!

Chicken Keema Masala

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Description:

                Keema means minced meat. Keema can be made with almost all the meats lamb meat, Chicken etc. Here I share my Chicken Keema masala recipe.

Ingredients:

1. Minced Chicken

2. Onion - 1

3. Potato - 1

4. Green Chili- 2

5. Capsicum - 1

6. Tomato - 1/2

7. Ginger

8. Garlic

9. Chili powder - 1tsp

10. Garam masal - 1/2 tsp

11. Turmeric powder - 1/2 tsp

12. Chicken Masala - 1/2 tsp(Optional)

13. Whole Cumin/ Cumin powder - 1/2 tsp
14. Milk(optional)

15. Salt to taste

Procedure:

                  Take the minced Chicken in a bowl and add very little milk to it. This step is done to make the minced Chicken soft and loose, so that no lumps will be formed when we cook it. This step can be avoided also, but I start with this step. Next chop the Onion, Giner, Garlic, Capsium, Green Chili and tomatoes into small pieces. Take the pan add Oil, put the ginger, Green chili and Garlic first into it. We can use Ginger/garlic paste also .  Next add the chopped Onions and Salt  into the pan and saute till the Onions become transparent. Add the chopped Capsicum into the pan and stir. Next goes the minced Chicken. Add salt as required, Chili powder, Turmeric powder, Chicken Masala, Garam masala powder and Cumin powder. Mix all the ingredients really well. We don't have to add any extra water into the pan, because the minced Chicken will ooze out water. 

             Close the pan lid and let it cook for some 5 mnts. Do stir it well in between. After 5 minutes add the tomatoes. Again close the lid and let it cook for 7-8 mnts. Now time to add the Potatoes. Before the Keema gets dry we have to add the potato. Add the chopped Potatoes and let it cook for some time with the lid  closed. Check it between whether the potatoes are cooked. When the Potatoes are 90% cooked, remove the lid and allow all the excess water to evaporate, so that we get our Keema really dry and tasty. Finally before the Keema is fully done, take some garlic clove and whole pepper, Crush it and add it to the Chicken  Keema.  It gives a good flavor. We can skip this step, but I would suggest it. Granish it before serving. Chicken Keema goes good with Rotis, Rice, Naans, Sandwich fillings etc. 

Egg Curry

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Description:

              Egg curry is another awesome dish mainly preferred with Rotis,Appams, Naans,poori, rice  etc. LCheck out my recipe for  simple Egg curry.

Ingredients:

1. Egg - 4

2. Onion - 1

3. Ginger

4. Garlic

6. Dry red chilli

7. Red Pepper

8. Carrots

9. Potato - 1

10. Chili powder - 1/2tsp

11. Corinder powder - 1 or 1.5 tsp

12. Turmeric powder

13. Cilantro leaves

14. Curry leaves

15. Tomatoes
16. Greenpeas - handful

17. Salt to taste

Procedure:

                Boil the Eggs and keep it aside. Chop the Onions. Potatoes, Tomatoes, Carrots, Red pepper into small cube shapes. Now take a pan, pour oil and splutter mustard. Add in the Red Chilis, Curry leaves. Add  chopped ginger and garlic into the pan and stir for few seconds. Saute the Onions  till it becomes transparent then add the red bell pepper . Next add the tomatoes  and cook it for 2-3  minutes with lids closed. 

                  Take a separate bowl, add the Carrots, Potatoes, greenpeas, Water(1/2 ltr), Salt, a pinch of turmeric powder and cook the vegetables. It will take 10-15 minutes for the vegetables to get cooked. Once it is cooked,  drain the water and add it into the pan with gravy. Mix all the ingredients well and add the Chili powder and Corinder powder. Add the remaining water of the vegetables that we have drained. Close the lid and let it cook for some 5-6 minutes on medium flame. 

                   Now deshell the eggs and put small slits on both sides of the eggs so the masalas will go into. Add them  into the curry. Stir well and keep the curry for some 3-4 mnts on medium flame. If you want can add coconut milk too.. But in this recipe  I didn`t add Coconut milk. Once the Egg curry is ready we can garnish it with Cilantro leaves and serve hot.

Salmon scramble

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Description:

       Salmon scramble is very easy to make, it can be had with rice, roti aswellas stuffing for Sandwiches etc. Here goes the recipe.

Ingredients:

1. Salmon

2. Onion -1

3. Green chili- 2 or 3

3. Ginger

4. Garlic

5. Chili powder - 1 tsp

6. Turmeric powder - 1/2 tsp

7. Curry leaves

8. Salt to taste

Procedure:

    

        First take the Salmon and put some chili powder on it. Smoke the Salmon. When its done, place it on a plate and shred the Salmon into small pieces. Chop the Onions, Ginger, Garlic and Greenchili into small pieces. Take a pan and splutter mustard, add curry leaves. If you are going to use this as Sandwich stuffing then you can avoid Curry leaves. Add Ginger and Garlic, saute for few seconds. Then add chopped Onions and Salt. When the Onions becomes bit transparent add the Salmon. Put the remaining Chili powder. Stir it well for few minutes and switch off the stove.

Chicken Seekh kebab

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Description:

                

               Seekh kebabs are made of minced meat and grilled on a skewers. Seekh kebabs can be made with Lamb, Chicken etc. Here goes my recipe for Chicken Seekh kebab.

Ingredients:

1. Minced Chicken - 250 gms

2. Ginger

3. Garlic

4. Corinder leaves

5. Onions/ Fried onions - 1 cup

6. Garam masala - 1 tsp

7. Chili powder - 1tsp

8. Corinder powder - 1 tsp

9. Lemon juice - 2 tspn

10. Egg -1

11. Salt to taste
12. Garam masala - 1/2 tspn

Procedure:

          First take the minced Chicken and mix it with hands nicely in a bowl to break all lumps. Chop Onions, Ginger and Garlic  into very small pieces . Take a pan, pour oil and add the Onions first. Saute the Onions for few seconds, add the Ginger and Garlic, then salt also. Cook it for just few secs and remove it from the stove. Instead raw onion we can even use fried Onions. Just add the fried onions together with Ginger and Garlic into the minced meat. Now take the minced meat and remove any moist on it with a tissue paper. Then add the mixture, Chili powder, Corinder powder, Garam masala, Salt and chopped cilantro leaves. Mix it properly with hand and add in the Egg white. Add the Egg as per the amount of the minced meat mixture. Its not necessary to add an entire Egg if the mixture is less. If we add more egg white then the mixture will become very mushy and difficult to stick it to the skewers.

        We add the lemon juice to the mixture or we can even squeeze the lemon juice on top of the Kebabs when then are ready to be served. Keep the mixture in fridge for at least 30-45mnts. Meanwhile make your skewers ready. If you are using a bamboo Skewer then soak it in water for almost 30 minutes. After sometime take out the mixture from the fridge. Now its time to grill. The mixture should be dry with no moist in it, otherwise it will not stick to the skewers.  Unfortunately if you find that the mixture is mushy and moist is there, then  add little bread crumbs. It will absorb all the moist, but we usually don't add bread crumbs in Seekh Kebab.(This is an optional step which you can do only if the mixture contains moist and is difficult to stick on the skewers.) 

       Take the Skewers( Bamboo/Metal skewers)  for grilling the Kebabs. Take small portions of the meat mixture and stick it to the Skewers length wise. We can grill the Seekh kebabs in a  stove griller or  in the Oven. If using an oven then don`t forget to pre heat the oven. I used a simple stove griller this time. It will take almost 15-20 minutes to cook. Brush little oil on top and  cook for some 7- 8 minutes.When the top starts getting brown, turn it over and cook for another 6-7 minutes. Once its done take out the Kebabs from the skewers and keep it on a plate. Garnish the Seekh kebabs and serve hot with Chutney. Hope all of you will try it at home. Thanks.

Salmon Fried rice

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Description:

                Fried rice can be of various varities, like Chicken fried rice, Egg fried rice, Prawns fried rice etc. Here lets see my recipe for Smoked Salmon fried rice.

Ingredients:

1. Basmati rice - 1 cup

2. Salmon

3. Egg - 1 or 2

4. Carrots

5. Soyasauce

6. Chili powder - 1/2 tsp

7. Pepper powder - 1/2 tsp

8. Salt to taste

Procedure:

            First cook  the basmati rice and keep it aside. Don't over cook the rice. Now take the salmon and apply the chilli powder on both sides of the Salmon and then smoke it. Once its done then shred the Salmon into small pieces. Now take the eggs, beat it , add salt and pepper powder. Make egg scramble. We can add Carrots, Spring Onions, Capsicum also into this fried rice. Chop the carrots into real small pieces and keep aside. Take a deep skillet, pour oil and add the carrots. Saute for few seconds and add the shredded Salmon and scrambled eggs also. Stir it well and add the Soyasauce. Now finally add the cooked rice, close the lid and leave it on low flame for few minutes and switch off the stove. This fried rice can be served with Ketch up. Hope you guys will try it.

Onion Pakoda

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Description:

              Onion pakadoas are very ease to prepare and tasty also. It is a very good evening snack especially on rainy days.

Ingredients:

1. Onion - 1

2. Besan/Gram flour - 1.5 cup

3. Chilli powder - 1 tsp

4. Oil

5. Salt to tatse

Procedure:

              Take the onion and cut it into very thin slices. In a bowl put the Besan powder, salt, Chili powder add water and make a batter. The batter shouldn't be very watery. Now put the sliced onions into the batter, mix it well. In a deep skillet, pour oil  and drop small portions of the batter it into the hot oil and deep fry it, till the pakodas turns brown. Thats it Onion pakodas are ready. Serve with chutney/ Ketchup.

Rush rush Prawns fry

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Description:

                       This Prawns fry  is  one of my fast and easy to make recipe.

Ingredients:

1. Prawns - 10

2. Onion - 1

3. Dry red chili/green chilli - 2 or 3

4. Ginger

5. Garlic

6. Tomato/tomato puree

7. Curry leaves

8. Chili powder - 1 tsp 

9. Tumeric Powder - 1/2 tsp

10. Corinder powder - 1tsp 

11. Garam masala - 1/2tsp

12. Pepper powder - 1tsp

13. Rice powder
14. Mustard

15. Salt to taste

Procedure:

                   Devein and clean the Prawns. Make a paste of  chilli powder, turmeric powder, Pepper powder, salt and add  the Prawns. Mix well and  make sure the masala is coated over the prawns. Leave it aside for some 30 mints. Now chop the Onions and tomatoes into small pieces, chop ginger and garlic as well. After 30 mnts take out the marinated prawns and springle some rice powder on it. No need to dip the prawns in rice powder , just put little rice powder on the prawns and mix it. Next step is to  shallow fry the prawns.  Fry it on medium heat, and don`t cook prawn for long time otherwise it will become rubbery. When prawns are partially cooked take it out and keep aside to cool down. Take a non stick pan. Add oil and splutter mustard, add dry red chili and curry leaves. Next add the chopped ginger, garlic, dry chilli/green chilli and saute for few seconds. Add the onions , salt and saute till the onions gets cooked, it need not become golden brown. Then add the tomatoes and cook till the rawness goes. Next add the chilli powder, Turmeric powder, Garam masala and coriander powder . Now toss in the prawns to the dry gravy. After adding the prawns, close the lid of the pan and leave it for sometime on low heat for 3-4 minutes. Don't add water, since we are making the Prawns masala dry. Switch off the stove and serve the prawns. Hope everyone will like this recipe. 

Chicken Tikka

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Description:

             Chicken Tikka is traditionally baked  small pieces of boneless chicken skewers.

Ingredient:

1. Boneless chicken breasts - 250gms

2. Thick Curd  - 2 to 3tspn

3. Lemon juice

4. Ginger/Garlic paste

4. Chilli powder - 1/2 teaspoon

5. Garam masala

6. Coriander powder - 1/2 teaspoon

7. Onions

8. Yellow & Red pepper

9. Pepper powder

10. Salt

Procedure:

            First marinate the Chicken . The chicken can be marinated for 5-6 hrs or more, longer the marination the masalas will get into the Chicken which will give a good taste. Lets make the marination, take a bowl put the chilli powder, coriander powder, garam masala, Pepper powder, salt, squeeze in the lemon juice, ginger/garlic paste and mix well. Next add the curd and always use thick curd for tikka. Mix it well with the masalas. Now cut the chickens in small cubes and put it into the marination and mix nicely. Cut the onions, yellow & red pepper into small square pieces and add it into the marination. Leave the marination for some hours.

         Meanwhile take the wooden skewers, if you are using wooden Skewers then soak it in water for atleast 20minutes before cooking, so that the moist goes inside the skewers and it wonn't get burnt while cooking. Now insert the chicken pieces , yellow&red peppers and onions one after another into the skewers. The Tikka can be cooked in Oven or in a stove grill. I usually the stove  grill to make the chicken tikka. Once the chicken is placed on the skewers, keep it on a grill and allow to cook for around 15-20 minutes. Cook one side for some 10 minutes and other for some 8-10 minutes. Before turning over the chicken  apply oil on the Tikka with a brush. If we don't apply oil then the Tikka's will become very dry. Apply oil and turn it over for the other side to get cooked. Once the chicken tikka is ready take it out and keep on a plate. Garnish the Tikka's with some Coriander/Mint leaves. If we put a bit of Chat masala over the Tikka, it will also taste good. Chicken Tikka can served with Corinder/ Tamirand chutney. Hope all liked the recipe. Thanks!!

Appam with egg roast.

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Description:

             Appams are made from fermented rice flour. These Appams are cooked in Appachatti.  Appams goes good with Chicken curry, Vegetable stew, Egg roast etc.  Here goes my recipe for Appam and Egg roast.

Preparation of Appams:

Ingredients:

1. Raw rice - 2 cups

2. Cooked rice - 1/2 cup

3. Coconut  milk - 1/2 cup

4. Sugar - 1 tablespoon

5. Yeast 

6. Salt to taste

Procedure:

            Soak the raw rice for almost 7-8 hours or overnight. After that grind the soaked rice smooth. Don't add more water into the rice as the final batter should`t be watery. Next add the cooked rice, coconut milk, sugar  into the rice batter and grind. Pour the batter into a bowl and keep aside. Take lukewarm water and add little yeast into it. Leave this for 10-15 minutes. After 15 minutes the yeast will  rise. Pour this yeast into the batter and leave it to ferment for 6-7 hrs, if its fermented properly then we can see the batter will have little foam/bubble formed on top. 

            Before cooking add salt to the batter and stir well. Heat the appamchatti and pour a ladle full of batter into the chatti and give a twirl. Close the lid and cook for 2-3 minutes on medium/low flame. Appam is ready.

Lets check the egg roast recipe now.

Preparation for Egg Roast:

Ingredients:

1. Egg

2. Onions

3. Dry red chilli

4. Ginger

5. Garlic

6. Tomato

7. Chilli powder

8. Coriander powder

9. Turmeric powder

10. Cumin powder

11. Curry leaves

11. Salt to taste

Procedure:

           Boil the egg properly and keep aside. Slice the onions length wise  and keep aside. Chop the tomatoes, ginger and Garlic. Pour oil in a pan and splutter mustard. Next add curry leaves and dry red chilli. Add chopped ginger and garlic too.  Now add the sliced onions and salt. Stir well and saute the onions till it starts to change colour. Put the tomatoes into the gravy and give a stir. Lightly roast the chilli powder, Cumin powder, corinder powder , turmeric powder and add it into the gravy. Add some water and cook it with the lids closed till the gravy becomes thick. After 6-8 minutes add the egg . In between make slits on the egg so that the masala will go inside the egg. Cook the egg roast for few minutes and turn off the stove. The egg roast should be dry, then it will taste more good with appam. We can garnish egg roast with coriander leaves .  Hope all of you likes it. Thanks!!!

Mutton Pakki Biriyani

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Description:

          Biriyani is basically made with spices, Basmati rice and meat(Chicken, Mutton, Beef, Fish can be used) . Here I will share my recipe for Mutton Biriyani.

Ingredients:

1. Mutton - 1 kg

2. Onions - 2

3. Green chilli

4. Ginger

5. Garlic

6. Tomatoes

7. Capsicum

8. Basmati rice - 1kg

9. Egg

10. Curd

11. Pepper powder

12. Coriander leaves

13. Mint leaves

14. Salt to taste

Masalas required:

1. Meat masala - 2 tablespoon

2. Chili powder - 1 tablespoon

3. Corinder powder - 1 table spoon

4. Turmeric powder - 1/2 teaspoon

5. Olive oil (any oil)

6. Cardamom

7. Cinnamon sticks

Procedure:

                   First lets start with the marination for Mutton. Clean and cut the mutton into small pieces and keep aside. Take thick curd and add in to the mutton. Add the following ingredients aswell 2 tablespoon of pepper powder, Salt, little chilli powder and mix nicely. Keep for marination overnight or atleast 4-5 hrs.

                  Now slice the onions finely. Chop green chilli, tomatoes  into small pieces then crush the garlic and ginger. Take a pan and heat oil. Splutter mustard then add the chopped green chilli, crushed Ginger and garlic and saute for few seconds. After that add the sliced onions into it and stir till it becomes slightly brown in color. Now heat the Meat masala, Chili powder, Turmeric powder and Coriander  powder. Add this lightly roasted masalas into the Onion and mix. Next add  the tomatoes and cook all this together for some 5 minutes to form a thick gravy.

                  Take the cooker add the marinated mutton into it, also add some chopped corinder and cook it. Allow it to go for 5-6 whistles. Once its cooked  pour it into the gravy .  Cook on medium flame for few minutes to make the gravy thicker. Meanwhile cook the basmati rice. For saving time  I used rice cooker to cook rice. Otherwise, soak the rice for almost 30 mnts in water. Then take 2 ltr of water and cook the rice.  Either ways we can cook it as per our convenience. 

               Take some Ghee in a pan and heat the Cashew nuts and raisins, keep it aside. Now slice little onions into very thin pieces and sprinkle little rice flour on it and deep fry it. Remember to remove the onions from the pan before it gets darker in color inside the pan, because after taking out the onions from oil it tends to get darker. So if we take it out after it had already become dark in oil, then when we take it out it will be black in color. Chop some mint and corinder leaves and keep aside. Boil Eggs and slice it into 2 pieces.

            Now take a big vessel, place it on very low flame. Put little Ghee and spread a layer of  rice then spread some mutton pieces on it. Put little Mint leaves, Corinder leaves,Cashewnuts, Raisins, Cardamon and Cinnamon stick. Again put some Ghee here and there, then  spread rice then mutton on top again put little Mint leaves, Corinder leaves,Cashewnuts, Raisins, Cardamon and Cinnamon stick. Repeat this process till the rice ends on top. Now on top again add Raisins, Cashewnuts, Mint leaves and keep the eggs. Also spread the fried onions. Put some Ghee again then cover it and keep for sometime on very low flame.

         Hope you guys liked the recipe. Thanks!!!

Vegetable stew

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Description: 

               Vegetable stew is a very good option for people who are vegetarians. Its a  healthy curry as its made of different varities of vegetables. Lets check how my vegetable stew recipe goes.

                We can add many more vegetables in this curry like Mushrooms, Cauliflower etc.

Ingredients:

1. Carrots

2. Potatoes

3. Greenpeas

4. Corn

5. Brocolli

6. Beans

7. Coconut milk(optional)

8. A bit of Turmeric powder,Chili powder and corinder powder.

9. Curry leaves

10. Onion

11. Dry red chili

12. Ginger & Garlic
13. Chilli powder - 1tspn
14. Coriander powder - 1tspn

Procedure:

             For this recipe we can use frozen vegetables or fresh vegetable.Cut all the veggies into small cubes and partially cook or steam them but don`t over cook.

             Chop onions, ginger and garlic. Take a pan, pour some oil and add  ginger and garlic. Now add the onions and cook till they are transparent. Then add  the cooked vegetables and some water into the pan . Add salt and a pinch of turmeric powder, chili and corinder powder and allow it to simmer lightly because the veggies are almost cooked . Reduce the flame to sim and add the coconut(skip this step if not using coconut milk) milk. Cook it on low flame for few seconds and turn off the flame. 

           Heat little oil in a pan and add dry red chili and curry leaves, saute  a bit and pour it over the vegetable stew. Vegetable Stew is ready and serve it with anything rice, chapaties, Appams.

Chicken Patties

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Description: 

              Chicken patties are usually made of ground meat.

Ingredients:

1. Ground chicken(mince chicken) - 250gms

2. Onion -1(big)

3. Green chili - 2

4. Ginger

5. Garlic

6. Coriander leaves.

7. Chili powder - 1 tablespoon

8. Turmeric powder-1/2tspn

9. Breadcrums

10. Oil

11. Egg - 1

12. Soyasauce(optional)
13. Salt to taste

Procedure:

Take the onions, ginger, garlic and greenchilli into very small pieces. Heat little oil in a pan and put the chopped onions,greenchilli, ginger, salt and garlic into it and saute for fews minutes. Make the onion mixture very  dry. There should be no moist present in the mixture otherwise when we add it to the  chicken, the entire mixture will become very mushy and it will not give good shape to the patties. Once this is done allow the mixture to cool down. Now take the ground Chicken in a bowl and mash it very nicely and then add the  onion mixture  into the ground meat. Mix all this together throughly. Now add little salt, chili powder, turmeric powder into it . Add large amount of chopped coriander leaves. Beat an egg white and pour into the mixture.  Add the eggs as per the quantity of the ground chicken mixture.  Check for salt. Keep this mixture in the fridge for  30-45 mnts.

After 30-45 mnts take it out for shallow frying.  Take breadcrums and keep some water aside to dip the hands after making each patties. Take a little  chicken mixture make  a ball first, then slow start patting it on both hands. Once we get the exact shape coat the patties with bread crums and shallow fry the patties. When both the side are cook springle little soysauce on the patties. Chicken patties really delicious. We can serve it with Tomato sauce etc. Hope you guys will surely try this.

                              

  

              

Simple Mushroom Masala

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Description:

Mushroom that possess many nutrients like protein, minerals etc and  low in calories are favourite of many. Mushrooms are of two types ediable and non-ediable, so be careful while buying it.

Ingredients:

1. Mushrooms(any edible type) - 1 pkt

2. Garlic

3. Ginger

4. Dry red chili - 2

5. Mustard seeds

6. Onions -1 big

7. Tomato - 1medium

8. Oil

9. Salt to taste

Masalas Required:

1. Chili powder - 1 tspn

2. Turmeric powder - 1/2 tspn

3. Coriander powder - 1/2 tspn

4. Chicken masala - 1/2 tspn

Procedure:

Chop onions into very small pieces and keep aside. Also chop the Ginger, Garlic and tomatoes into small pieces. Take a pan and pour oil. When oil becomes hot drop the Mustard and allow to Splutter. Then add the dry red chili and stir for 1 sec. Now add the garlic,ginger and finally the onion. Saute till onions turn golden brown and add tomato. Cook it for few minutes on medium heat.  Turn off the stove and let it cool down. Next grind the mixture and make a smooth paste.

Now cut the Mushrooms and keep aside. Switch on the stove and in the same pan we used before, pour the  paste that we made. Then goes in the Chili powder,Turmeric powder, Coriander powder, and Chicken masala. Add Salt  and cook. Now put the Mushroom, we dont have to add extra water into the curry, because Mushrooms will release water . Cook till the Mushrooms  are done. Incase you want to make the curry to have a thick consistency then remove the lid and cook till the excess water dries off. Garnish the curry with Coriander leaves. Mushroom masala goes good with Fried rice, Roti etc.. Hope you guys liked it.. :)

Chicken Kofta

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Description: 

              Kofta is  a mash of blended ingredients like fish, lamb, Chicken and to a variety of vegetables. Normally Koftas are  deep fried  and dropped into the gravy.But I thought to try  a bit more healthier way by not frying the Koftas and directly dropping it into the gravy. It came out good,just have to be bit careful while serving them.  Lets check out the recipe..

Ingredients:

1. Minced Chicken/ Boneless chicken breasts - 250gms
2. Onion - 1
3. Tomato Puree/Canned tomato
4. Greenchilli-2
5. Cilantro
6. Ginger
7. Garlic
8. Egg - 1(white)
9. Rice powder(optional)
10. Granted coconut(optional)
11. Cardamom
12. Oil
13. Water
14. Pepper powder
15. Mustard seeds
16. Salt to taste

Masalas required :-

1. Chilli powder - 1 tablespoon
2. Coriander powder - 1 tablespoon
3. Turmeric powder -1/2 teaspoon
4. Garam masala -1/2 teaspoon

Procedure:

          Lets make the mixture for Koftas first. If you are using the boneless chicken then, grate it in a food processor. I used the store bought minced chicken for this recipe. Take the minced chicken in a bowl. Add little Chilli powder, Pepper powder, Coriander powder, Turmeric powder, Garam masala, salt, chopped cilantro  and mix throughly with hand. Now  add Egg and add the eggs as per the quantity of chicken you are using. If the chicken mixture  is less reduce the egg white, otherwise the mixture will become very mushy. So after adding the egg mix nicely and leave this mixture in the fridge for atleast 30mnts.

        Side by side lets start preparing the gravy. Chop onions into very small pieces.  We can use canned tomato puree, but its always good to use natural tomatoes and puree them. If we want the gravy to be bit colorful then we can add 1 or 2 spoons of canned tomato puree because natural tomato puree that we make at home won't have that much color. So it depends which one you want to use. Chop the greenchilli, Ginger and Garlic as well.

       Take a pan and pour oil. Once the oil becomes hot add Mustard seeds and allow it to splutter. Now goes in the chopped Greenchili, Ginger, Cardamom and Garlic and stir it for 2 secs.  Then add the chopped Onions into it and a pinch of Salt also. Stir  until the onions becomes golden brown. Now add the Tomato puree and cook for 5 mnts. Add chilli powder,Corinder powder,Turmeric powder , little Garam masala into the gravy.Close the lid and allow it to boil.

       Its time for the koftas to go in. Take out the Kofta mixture from the fridge. Always remember to dip you hands in water before making kofta balls,otherwise it will stick to our hands and will become shapeless. Start making small Kofta balls by taking the mixture little by little. Spread bit of rice powder on the koftas. By doing so the surface of the Koftas will be soft and get a good texture. Once the Kofta balls are ready drop it one by one into the gravy. Cover it and cook for almost 10-15 mnts. Since minced meat will not take much time to cook.If you want to make the gravy more thick and tastier just add some curd but only on low flame.   To make sure Koftas are cooked or not then , prick on the Koftas and if  a watery juice comes out, its cooked. Chicken koftas can be served with Rice, rotis, Naans etc. Hope you guys will try it. :)