Thursday, October 27, 2011

Shrimp/Prawns Manchurian

My favorite dish right from childhood. I like it a lot especially when we cook in Jumbo size prawns/shrimp.


For Shrimp marination:-

Shrimp/prawns-2lbs(deviled and cleaned)
Ginger-garlic paste-3tspn
Soy Sauce-1/2 tsp
Chili sauce-1 tsp
SALT to taste

For making the sauce:-

Ginger-1/2 finely chopped
Garlic-4pods finely chopped
Green chilies-3 finely chopped
Spring Onions-1 bunch finally chopped
Soy sauce-1/4 tbspn
Chili sauce-1/2 tsp
Tomato sauce/ketchup-1 tbspn
Black pepper powder-1/2 tspn
Maida(mix 3tbspn of maida with 1/4 cup of water)
SALT to taste


1) Combine all the ingredients for the marination(except the oil) and set aside for 3hrs.
2) Heat the oil in a frying pan. Deep fry the shrimp,drain the excess oil in a tissue.
3) In another pan heat the oil and then add the chopped ginger,garlic and green chilies. Now add the green onion and saute for a min.
4) Add the soy sauce,chili sauce,tomato sauce/ketchup, pepper powder and SALT.
5) Add little water and bring it to boil. Add the fried shrimp and cook for few mins.
6) Then add the maida and water mixture,stirring that no lumps are formed.
7) Cook for few more mins until the mixture slightly thickens.

Enjoy the Manchurian...Serve hot with roti,naan,fried rice and noodles..

This can be done with Boneless chicken also.

Wednesday, October 5, 2011

Bhuna Ghost


Red Chili powder-1tbspn
Turmeric powder-1tspn
Ginger-garlic paste-1tbspn
Garam Masala-1/2 tspn
Whole Red Chili-3-4
Onions-3 medium
Tomato-2 medium sized
Cilantro-1/2 bunch


1) Marinate the meat with above ingredients(except onion,whole red chili and jeera).
2) Pressure cook the meat with little water,until the meat becomes soft.
3) On high flame dry all the water,if left.
4) In another pan add oil,when hot add onions,whole red chili and jeera,let it cook for some time,when the onion turns soft and pink add ginger garlic paste.
5) Add the meat and fry for 20mins,add little water to stop sticking it from the pan.
6) Garnish with cilantro.

Goes well with Roti,rice and dhal.

Beans Carrot Poriyal

When i was growing i was not a big fan of beans carrot poriyal but when my daughter ate at my place back in India,she simply loved it and wanted to make for her and it became a big hit,that's how i started to make beans carrot poriyal. This is my first vegetarian dish in my blog :)


Beans-1/2 lbs
Carrot-2 big
Mustard seeds-1/2 tspn
Curry leaves-little
Onion-1/2 medium
Whole red chili-2
Urad dhal-1/2 tspn
Grated coconut-2tspn
Turmeric powder
Ghee-1/2 tspn


1) Cut the veggies and add 1/4 cup of water and boil the veggies.
2) In a pan add oil when hot sputter the mustard seeds,curry leaves,whole red chili and urad dhal.
3) Then add the onion and saute nicely. Now add the veggies and turmeric powder.
5) When almost done add little ghee and grated coconut,keep in slow flame and cook it until done.

Chicken Cutlet


Boneless Chicken-2lbs
Potato-1 medium sized
Ginger-garlic paste-1/2 tspn
SALT-according to taste
Pepper powder-according to taste
Cilantro-1/2 bunch
Oil-for frying

For coating:-

Egg white(beaten)-2 small
Maida(mixed with water,the consistency must be little thick)-3tbspn
Bread crumbs


1) Wash the chicken and cut into 2" cubes.
2) In a pan add the chicken,ginger-garlic paste,pepper powder,SALT and cardamon. Add water and let the chicken cook until nicely done.
3) Peel the skin of the potato and pressure cook for 2 whistle. Let the water drain.
4) Nicely mash the chicken with hand and constantly adding the boiled potato. When both the chicken and potato nicely mashed together add cilantro.
5) Make round shape and first put in egg white,then dip it in maida and then into bread crumbs.
6) In a pan add oil and deep fry it.

Note:- There must be no water in chicken and in your hand when you mash the chicken.

Thursday, September 8, 2011

Fish Fingers

My daughter loves Fish and I found this recipe in my friend's blog. I have tried fish finger back at home and I just loved this.


1/2 lb Tilapia filet
2tbspn Red Chili powder
1/2 tspn Garam Masala
1/4 tspn Soy Sauce
1 tsp Ginger garlic paste
1/2tspn white vinegar
1 Small Egg(beaten)
Bread crumbs
Oil to fry
Red food color-optional


1) Cut the fish 3" pieces.
2) Marinate the fish with above ingredients,egg must be added last. Marinate for 4hrs.
3) Heat the oil,once hot dip in egg then bread crumbs and fry them until done.


Rasam Vadai

Rasam Vadai/Vada is common South Indian Appetizer. When I was growing up I just loved rasam vadai and now it's my daughter's turn to love it.


To make Methu Vadai:-

Urad Dhal-1/2 cup(soak it in water for 3hrs)
Carrot-1/2 finely cut
Whole Pepper-as per taste
Onion-1/2 finely chopped
Green chili-as per taste
Curry leaves-little
SALT-as per taste

To make Rasam:-

Tuver dhal-1 cup(soak it in water for 1/2hr)
Mustard seed-1/2 tspn
Whole Red chili-3
Curry leaves
Garlic-2-3 pods
Rasam powder-2tbspn
Coriander leaves-1/2 bunch for garnishing


1) Grind the Urad dhal for atleast 15mins,the consistency must not be watery. To that add carrot,black pepper,onion,green chili,curry leaves and SALT. Keep it aside.

2) Pressure cook the Tuver dhal and tomato. Blend it and to that add the rasam powder and SALT.

3) In a pan add the ghee and saute with mustard seeds,whole red chili,curry leaves and garlic.

4) Garnish with coriander leaves

Masala Bread


Onions-1/2 finely chopped
Tomato-3/4 finely cut
Capsicum-1/4 finely sliced
Coriander leaves-1 bunch finely chopped
Green Chilies-according to taste
Turmeric powder-1/2tspn
Jeera Powder-1/2tspn
Garam Masala-1tbspn
Whipping cream-1 small carton box
Bread(Wheat/Milk)-4 slice
Butter-1/2 tspn


To the whipping cream add the cut vegetables and then add Sooji and SALT,make it into paste. Spread it nicely to the bread. Heat the Tava add little butter,put the bread,fry it for 3-4mins on each side.

Friday, July 29, 2011

Pepper Chicken BBQ(Chettinad Style)

Couple of days back I was talking with my mom and she was telling me about these ready made masala packets we get here in US. The minute she told me the recipe i thought i must try it out before Ramdan comes.


1 whole chicken-8 to 10 pieces
Dhaniya/Coriander powder-3tbspn
Red chili powder-according to taste
Garam Masala-2tbspn
Pepper powder(freshly ground)-according to taste
Turmeric powder-1tbspn
Lemon-1 or 2
Kitchen King Masala(Badshaa,Everest)-2tbspn


Marinate the chicken with above ingredients for 5hrs. Then put it in the grill.

Conventional Oven:- 350 degree Fahrenheit for 30mins or until the chicken is done.

Sizzling Fish Fry

I was talking to my cousin about Fish and she suggested me this recipe when I heard this recipe I wanted to do it.


Fish-Tilapia filet or White/Black Pomperft-2lbs
Tomato Puree-1/2 of the small tin
Tomato ketchup-2 cups
Lemon juice-little
Jeera Powder-according to taste
Coriander powder-according to taste
Red color-little
Red Chili powder-according to taste
Turmeric powder-1 tspn
Ginger-garlic paste-1 tspn
Maida/all purpose flour-2 cups
Spring onion,Cilantro-1 bunch


1) Wash the fish and drain all the water.

2)To that add lemon juice,red color,ginger garlic paste,red chili powder and SALT. Marinate it for few hrs(2hrs)

3) In a plate mix maida/all purpose flour & SALT. Dust the fish with maida & SALT and shallow fry the fish.

4) In a empty pan arrange the fish.

5) In a separate bowl add tomato puree,tomato ketchup,lemon juice,jeera powder,coriander powder,red chili powder,turmeric powder and ginger-garlic paste and let it stand for 30mins,now drain this by adding little water.

6)Now heat the pan in which the fish is arranged when it's hot add the drained liquid.

7)Garnish with spring onions and cilantro.

NOTE:- We can use the same method to do with chicken and shrimp

Kayal Kanji

Kayalpattinam is famous for many things one among them is their traditional food. Kanji is made during the month of Ramadan,as Ramadan is fast approaching i tried my hands on this dish.


Basmati rice-2 cups
Moong Dal-1 cup
Carrot-1 big
oats-1 handful
Chicken boneless-1/2 lbs or Beef stew-1/2 lbs
Yogurt-1 cup
SALT-to taste
Red chili powder-as per taste
Turmeric powder-1/2 tsp
Coconut milk-1/2 can

For Tampering:-

Cinnamon,Cardamon(elachi) & Clove-few
Curry leaves-few
Ginger-garlic paste-1tspn
Cilantro for garnish


1) In a pressure cooker put oil when the oil is hot add curry leaves,onions and saute until the onions becomes little brownish color,then add Ginger garlic paste saute until the smell goes off.

2) Now add the veggies and cook for few minutes.

3) Add the chicken,red chili powder,yogurt,coconut milk & SALT.Pressure cook for 3 whistles.When the pressure is gone keep this separately.

4) In the same pressure cooker,cook basmati rice & moong dal with some water. Pressure cook for 4 whistles.

5) Now blend the cooked moong dal and basmati rice,constantly adding water.

6) Remove the chicken piece & blend the veggies separately and add it to the blended ingredients.

7) Smash the chicken pieces with hand and add to the blended ingredients.

8)Keep it in slow fire when the Kanji is boiling add cilantro and mint.

9) Now tamper with cinnamon,cardamon,clove,curry leaves & onion.

10) Add the tampering into hot Kanji.

Friday, May 20, 2011

Agani Curry

Agani Curry is traditional dish made at Kayalpatnam,my home town..we make this during marriages...


Lamb shoulder/leg-3lbs
Onion-1 big(finely chopped)
Ginger-garlic paste-little
Cinnamon,cardamon & clove-2-3 each
Green chilies-5-6small(cut lengthwise)
SALT-to taste
Badam powder-2tspn
Coconut milk-little(optional)


1)Wash the meat & let the water drain,then add SALT,green chili(4) & yogurt to it and nicely mix it.

2)In a pressure cooker add oil and ghee. When hot add the onions and green chili(2), saute it until golden brown, now add ginger-garlic paste and little yogurt.

3)Now add the meat and pressure cook it for 25mins or until the meat is done.

4)When the meat is cooked bring it to low flame & drain all the excess water,now add the badam powder.

Serve hot with rice,rasam or daal...

Tuesday, March 1, 2011

Egg Briyani


Basmati rice-2cups(soak it in water for 1/2 hr)
Coconut milk-2cups
Onion-1(cut lengthwise)
Coriander powder-2tbspn
Turmeric powder-1/2 tsp
Egg-2 boiled eggs
Oil/Ghee-2 tsp
Cinnamon,Clove,Cardamon & bay leaves-accordingly
Lemon jucie-1/2 tsp
SALT-to taste

To grind:-

Ginger-1 small piece
Poppy seeds(Khas-khas)-1/2tsp or if you have Khas Khas powder-1/2tsp
Whole Cashew-6
Green chili-2 or 3
Cilantro & mint leaves


1) In a pan add oil & ghee,when it's hot add the bay leaves,cinnamon,cardamon & clove leave it for 3mins.

2) Ad the onions and nicely saute it until the onions turns pinkish.

3)Then add the grinded ingredients,cook for 5mins,to this add coriander powder and turmeric powder. Cook for abt 10mins.

4) Now add SALT,coconut milk and 1/2tsp lemon juice. Cook for abt 10mins

5) Now add the briyani rice & cook it. Finally add the egg.


* 1 cup of rice = 1 1/2 cups of water

* In a pan drizzle little oil and put the boiled eggs,then cut into pieces and put it in Briyani...

Thursday, February 24, 2011

Kayal Puricha Curry

Kayalpatnam(Kayal)is a small town in Southern Tamil Nadu,this is the place where i was born.It was once know as Mecca of Tamil Nadu. We have 66 streets and each street has 66 mosques. Our food & spices are very different from others,we make our own spices..


Lamb leg/shoulder-2lbs
Yogurt-1 1/2cups
Red Chili powder-3tbspn
SALT-to taste
Ginger-garlic paste


1) In a pressure cooker add the meat to that mix yogurt,red chili powder,SALT,ginger-garlic paste & cardamon.

2) Cook the meat until 5whistles. Cook until the all the water is evaporated.

3) In a sauce pan add little oil & butter/ghee,when hot add the meat. In slow flame cook the meat for 15mins.

Serve with ghee rice or rice and dal

Thursday, February 10, 2011

Pista Kheer


1 lit Milk
2handful of Pista(grounded)
1 can condensed milk
1 elachi/Cardamon(powdered)
4tbspn Sooji/Rava
Sugar to taste


Pour the milk & to it add the pista.Nicely boil for 10mins.Then add the remaining ingredients and boil for 20mins.Cool it down.Keep it in fridge.When serving if is thick,add warm milk & nicely mix..yumm it's ready to be served

Sunday, January 30, 2011

Chinese Bhel


chow mein noodles (pre-fried) - 1 cup (u can even use maggi or ramen noodles)
green bell pepper - 1/2 cup sliced
Red bell pepper -1/4 cup sliced
yellow/orange bell pepper -1/4 cup sliced
Red onions - 1/2 cup
Cilantro finely chopped
Cabbage chopped - 1/2 cup
Spring onion - 1/2 cup finely chopped
Spicy Tomato ketchup or Bhel Chutney -1/3 cup
Chinese Green chilli sauce - 1/4 cup
Ginger-little chopped or ginger grated(little)
Paprika powder.
Oil -2 tsp
Salt to taste
(adding little imli chutney taste great too.... but its optional)
Lemon Juice


1. If using pre-fried chow mein noodles...just proceed to the step two.If using ramen / maggi , crumble and put them in a baking sheet. Spray oil over them and bake them in a preheated oven for 10 mins at 300 degree F. Don't over cook them, only until light brown in colour.

2. Mix all the vegetables in a bowl. Add ginger, paprika, oil and lemon juice.Add the noodles to this now, along with the sauces, salt, cilantro and pomegranate. Mix them all well and serve. (if using imli chutney add a bit of that too for some tangy flavor..)

3. Garnish with some cabbage and cilantro (optional) n serve. You can serve this chill for the best taste...:D

Saturday, January 29, 2011

Minestrone Soup


Carrots - 1/2 sliced

Onions - 1 finely chopped

Celery - 1 cup finely chopped

Diced Tomato - 1 can medium size (i used 4-5 Roma tomatoes)

Peas - 1/4 cup

Shell pasta /Elbow pasta - 1/2 cup (uncooked)

Garlic pods - 7 finely chopped

Vegetable/Chicken stock / Water - 5 cups

Garbanzo beans - 1 cup

Oregano - 4 tsp (fresh or dried)

Basil - 2 tbsp (fresh or dried)

Pepper - 2-3 tsp

salt to taste

Olive oil

Italian parsley for garnish

Chicken breast-cut into small cubes


In a big pan add some oil and heat it well. When hot enough add the garlic and saute for few minutes. Now add the onions and saute well till the onions are transparent.

Now add the stock / water and bring to a boil. Add all the chopped vegetables and mix well. Add the spices(Oregano), salt ( be careful while adding salt if ur using vegetable stock, as the stock may contain some salt in it as preservatives) and let it boil for like 10 minutes, until the veggies cook. Now add the garbanzo beans and chicken pieces and cook covered on medium flame for 25 minutes.

Now after 25 minutes stir the soup well. If you think the soup looks too thick or too chunky add some water to it. Let it boil a bit and then add in the pasta. Stir well and cook it covered for another 12 mins. By now u can smell the minestrone soup. Once the pasta is cooked your soup is ready for serving...:)

If your are Vegetarian don't add chicken stock & chicken breast

Friday, January 28, 2011

Chicken & Veggie Soup


Cornish game hen-cut into 8-10 pieces
Peas,carrots,lima beans-1/2 cup
baby corn-1 cup
Pepper powder-1tbspn
SALT-to taste
Cilantro/coriander leaves-to garnish
Red chili powder-1tspn
Ghee-for frying(1tspn)


In a vessel add the chicken,SALT,water,pepper powder & red chili powder. Keep flame to medium-low,cook until the chicken is soft & tender. In a separate pan add little ghee to that add the veggies & nicely shallow fry them..Now add the veggies to the boiling chicken & bring the flame to low. Cook for abt 25mins on simmer..Garnish with cilantro...Yumm it's ready..

Thursday, January 27, 2011

Kamma's Shrimp

I have this unique name Kamma's shrimp is because this is the way my Kamma(mom's mom) make the shrimp...


Salad Shrimp(cleaned & deviled)
Shallots-7 finely chopped or 1 big onions finely chopped
Tomato-1 big
Ginger garlic paste-1tspn
Red Chili powder-3tbspn
Curry leaves
Cilantro-to garnish


In the kadai add oil,after the oil becomes hot add curry leaves & onions. Saute the onions until golden brown,now add the ginger garlic paste.Now add the tomato,nicely mix the onions & tomato they have to become soft. Now add shrimp,red chili powder & SALT. Cook on medium-low flame until the shrimp becomes soft,once the shrimp is soft turn the flame to low & add cilantro...

Serve hot with rotis or with rice and Dal..