Saturday, March 27, 2010


Plantain/Aratikaya 3
Ginger garlic paste1 tbsp
Red chilly powder1 tsp
Turmeric1/4 tsp
Salt to taste
Cumin/Jeera powder1tsp
Oil 4-5 tbsp
Water1 cup

  • Peel plantains and cut them into fingers and soak them in salt water.

  • In a deep pan pour one cup water and add ginger garlic paste, salt, cumin seeds powder and turmeric. When it starts boiling drop plantains which are cut into fingers. Cover with lid.

  • Allow to cook till fingers are soft. Off the flame.

  • Add red chilly powder and mix carefully without breaking the fingers and divide them into 4 equal portions.

  • Heat frying pan and pour 1tbsp of oil and shallow fry one portion of fingers.(As shown in the below picture).
  • Repeat the process till all fingers are fried (for each portion 1tbsp of oil is good enough)

  • Serve with rice and dal as side dish


Prawns gravy Ingredients:
Shrimp/ Prawns1kg
Ginger Garlic paste2 tbsp
Chilly powder1tbsp
Turmeric½ tsp
Saltto taste
Oil¼ cup
  • Add tsp turmeric, lime juice or curd to peeled prawns. Mix and leaves for 10-15 minutes. Wash thoroughly for 2-3 times in fresh water and drain well.
  • In a bowl, add gin-gar paste, chilly powder, turmeric and salt. Mix well and add ½ cup of water and cook till prawns are dry.
  • Heat oil in a pan. Drop boiled prawns and fry nicely in the oil. Fry till prawns are turned into semi-crispy and fried golden in color. Off the flame and keep aside
For Biryani:
Prawns (above fried prawns)

Basmati Rice5 cups (rice cooker cup)
Ginger Garlic paste2 tbsp
Saltto taste
Green Chillies10-12 (grind into coarse paste)
Onions2 cups (sliced)
Coconut and poppy seeds pasteCoconut grated - 50 g
Poppy seeds - 2tbsp
(combine and grind into fine paste)
Whole garam masalaCloves - 12 ,
Cardamom - 8,
Cinnamon - inch size pieces 4,
(blend into coarse powder) and

Bay leaves - 3
2 tbsp
2 tbsp
Water7 ½ cups (1 : 1½ )
Mint cup
Coriander leavescup
  • Soak Basmati rice in more water for 30minutes before preparing biryani. After 30 minutes drain the water well and keep aside
  • Heat oil and ghee in a heavy bottomed vessel.
  • Fry bay leaves and coarse powdered garam masala  for a minute.
  • Now add onions and fry till onions are translucent.
  • Add ginger garlic paste and green chillies paste. Fry till gin-gar paste leaves its raw smell.
  • Add poppy seeds and coconut paste. And fry till oil separates.
  • Add measured water (7½ cups) and salt to taste.
  • When water comes to boiling stage, add soaked rice (drain well) and stir. Cover and cook on medium high flame for 5 minutes. When you remove the lid,  the rice in now 1/4 or half cooked.
  • Add fried prawns along with oil and fried gravy, chopped mint and coriander leaves. Stir and turn down the flame to low and place it on  hot tawa. Cover and cook on low flame for 20 to 30 minutes (or) till rice is soft.
       Coventional Oven:      
  • When rice is 1/4 (or) half cooked add fried prawns, mint and cilantro. Stir and transfer to greased  oven proof pan. 
  • Cover with foil and bake at 400 F for 20minutes (or) till rice soft                                                        

Friday, March 26, 2010


Whole chicken (with bones)1 (cut into medium sized pieces)
Tomatoes medium sized2 (cut into cubes)
Green chillies6
Ginger garlic paste2 tsp
Curd 1/2 cup
Red chilly powder1 tsp
Turmeric 1/4th tsp
Salt to taste
Coriander/ cilantro1/2 bundle
Curry leavesfew
Red food colour (optional)1 pinch (dilute in 1tbsp of water)
Oil5 tbsps

  • Wash chicken and drain the water. 
  • In a food processor/mixer jar put tomatoes, green chilles, coriander leaves, ginger and garlic paste, curd, red chilly powder, turmeric and salt and grind into paste.
  • In a mixing bowl put the chicken, food color(optional) and above paste and combine well. Make sure that chicken is well coated.
  • Place it into refrigerator for a minimum of 2hrs.
  • Heat oil in frying pan. Add curry leaves and fry till they become a little withered.
  • Now add chicken and mix well. When it starts boiling cover with lid and cook on medium heat. Give a stir in between. 
  • When chicken is cooked. Remove the lid and keep stir til chicken is dry. Off the flame.
  • Serve with Rice and Sambar.


Boneless Chicken
Finely chopped Ginger
1 tbsp
Finely chopped garlic
1 tbsp
Medium sized onion
1 (cut into cubes)
Green chillies split
Green chillies
6 (paste)
Green chilly sauce
1 tbsp
Maida flour
2 tbsp
Corn flour
2 tbsp
Soy sauce
1+1 tbsp
1/4 tsp
Black pepper powder
1+1 tsp
for deep frying
Red chilly powder
1 tsp
Ginger garlic paste
Red food color
1pinch (mix in 1tbsp of water)
Curry leaves
10 leaves
to taste
Vinegar/ lime juice

  • Cut chicken into cubes. To this add ginger garlic paste, salt, chilly powder and salt and 1tbsp lime juice, mix well. Marinate for at least half an hour.
  • Now to this add 1tbsp soy sauce, green chillies paste, green chilly sauce, maida, corn flour, pepper 1tsp, ajinomoto and one egg white. Mix all the ingredients well.
  • Deep fry them in oil til light brown in color and keep aside.
  • Heat 2tbsp of oil in kadhai.
  • Add finely chopped ginger and garlic and fry for a min, then add green chillies and curry leaves and fry for a min. Add  soy sauce, vinegar, pepper power, inch of salt and onions and fry for a min.
  • Now add fried chicken pcs and red food color water and mix well. Stir fast til dry. Remove from heat.
  • Garnish with Cilantro and Lime

Thursday, March 25, 2010


Ripen tomatoes (medium sized)6 (cut into cubes)
Coriander leaves/cilantrohalf bunch
Curry leaves2 strings
Garlic flakes4 (flatten)
Red chilly powder1/2tsp
Saltto taste
Tamarindless than lemon size
Green chillies4
Coriander/dhaniya powder1tbsp
Cumin/jeera powder1/2tbsp
Water2 cups

 For Tempering/Tadka:
Mustard seeds1/2 tsp
Fenugreek seeds1/4tsp
Cumin seeds1/2tsp
Garlic 2 flakes
Red chilles2
Curry leavesfew

    • In a deep sauce pan add 2cups of  water, tomatoes, coriander leaves, curry leaves, garlic, red chilly powder, tamarind, salt, turmeric and green chillies and boil for at least 10-5 Min's until tomatoes are cooked.
    •  Allow it to cool and smash the tomatoes with hand or with lentil/dal masher. Take out the juice as much as possible. Strain the juice and throw out the pulp.
    • Again keep the tomato rasam on heat add 1/2cup water and bring to boil. While boiling add coriander and cumin seeds powder and check salt and spicy. Allow to boil for 3-5mins.
    • Now in separate pan heat ghee and give tempering/tadka and add to tomato rasam.
    • Serve with hot rice along with papads


    Boiled and peeled eggs6
    Onions1/2 cup (chopped)
    Green chillies6 (paste)
    Capsicum1 (cut into cubes)
    Fresh green peas1/4th cup
    Fresh coconut1/4th cup (grated)
    Poppy seeds/ khuskhus2tbsp (paste)
    Red chilly powder1/2tsp
    Saltto taste
    Mint leavesfew
    Coriander leavesfor garnishing
    Whole garam masala3 cloves, 2 cardamom, small pcs cinnamon
    Sazeera/Black cumin seeds1/4tsp
    Ginger garlic paste2tsp
    Curd 1 cup

    • Make  khuskhus and coconut together into a fine paste.

    • Heat oil and fry sajeera and whole gram masala.

    • Now add onions and turmeric, let it turn into light golden brown.

    • Add ginger garlic paste and fry for 2Min's.

    • Then add green chillies paste , khuskhus and coconut paste and fry till oil floats on sides.

    • Now add capsicum and peas. Saute for a while.

    • Now add seasonings and sour curd (if u don't have sour curd, squeeze one medium sizes lime in curd).

    • Allow vegetables to cook in curd for 5mins and then add 1/2 cup water and boiled eggs.  Stir well. When gravy starts boiling add chopped mint leaves.

    • Cover with lid and cook till gravy thickens.

    • Garnish with coriander and serve with any kind of veg rice or Rottis.


    Basmati rice
    Boiled and peeled eggs
    Ghee 2tbsp
    Cinnamonsmall piece
    Bay leaves2
    Red chilly powder
    3 spoons
    Mint leaves3 spoons
    1 sliced
    Ginger garlic paste
    1/4th tsp
    Garam masala
    to taste
    • Wash rice and soak for 30 Min's before you preparing  biryani.
    • Heat oil and ghee in heavy bottomed stockpot. Add sliced onions and fry til onions are translucent.
    • Now add ginger garlic paste and fry for 2-3 Min's.
    • Then add whole garam masala (cloves, bay leaves, cinnamon,cardamom)and fry til it turns to golden brown.
    • Then add chilly powder,turmeric  and eggs and mix well.
    • Add rice and fry for 3-5Min's and now add measured water, salt, mint leaves and garam masala powder and give a nice stir. Lower the heat and cover with lid and allow cook on steam for 20Min's.
    • Remove from the heat and let rest, covered, for 10 minutes. Fluff with a fork and garnish with coriander

    Wednesday, March 24, 2010


    Rice flakes1/2 cup
    1 cup
    Curd (sour)
    1 cup
    Onions (medium sized)1 (finely chopped)
    Green chillies6 (finely chopped)
    Cumin seeds/Jeera1tsp
    to taste
    1/4th cup

    • Soak rice flakes in curd for 2hrs and soak rice in water for 4hrs.
    • Grind rice and rice flakes along with curd in mixer jar into smooth paste. Add required water while grinding. The batter consistency should be like dosa batter.
    • Take this batter into a bowl and add onions, green chillies, cumin seeds and salt. Mix well and cover the batter and set aside in a warm place for 8-9 hours or overnight for fermenting.
    • Now heat tawa and take one ladleful of batter and pour on tawa starting from sides and finishing off in the middle. Not need to spread like ordinary dosa. Pour one 1tsp of oil on sides and when it turn to light golden brown, turn and fry on the other side.
    • Serve with any chutney.
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