Thursday, January 30, 2014

Masala Egg Fry

Hard boiled eggs-4
Chilly powder- 3/4 tsp( as per taste)
( or pepper powder- 1/2 tsp) 
Turmeric powder- 1/3 tsp 
Ginger garlic paste- 1/2 tsp
Corn starch- 3/4 tsp
salt to taste 


Onion- 1 medium
Ginger- 1 inch thick
Garlic - 3 pods
Garam masala- 1/2 tsp
Curry leaves- a few
Spring onions or coriander leaves- a little
lemon juice- a few drops(optional) 
oil for frying
Salt to taste


  1. Cut hard boiled eggs into two. Make a paste of all those ingredients listed under one and apply on the eggs. 
  2. Heat frying pan and pour one tsp of oil and layer the eggs and fry on both sides. 
  3. In the same oil saute curry leaves,ginger and garlic for a minute followed by onions. Fry this till onions are golden brown. 
  4. Add garam masala,lemon juice and spring onions/coriander leaves and fry for a minute. 
  5. Carefully place the fried eggs and gently mix in every thing together. Serve this with jeera rice, pulao or simply with rice and sambar.

Fish Fry


Medium sized fish fillet - 8-10
Ginger-garlic paste- 1 1/2 tbsp
Juice of one lemon
Pinch cumin pwd
Large pinch coriander powder
Turmeric pwd - a pinch
Red chilli pwd - 1 1/2 tsp
Few curry leaves
Coconut - 1/2 cup
Tomato - 1
Small onion - 1/2 cup
Egg - 1
Salt to taste
  • Clean and cut into thin slices. Wash well inside and outside the fish until the water is clear. Set aside.
  • Grind Coconut , Small onion, Tomato, Cumin seeds turmeric powder like a paste. 
  • Combine Egg, Coconut paste,ginger garlic paste, lemon juice, salt, red chilli pwd, turmeric pwd, cumin pwd and coriander pwd in a flat dish. Apply this marinade lightly to the fish pieces and keep aside for 20-30 mts. 
  • Heat oil in a non-stick pan, add few curry leaves, place the marinated fish and fry for 14-15 mts on low to medium flame. 
  • Once its nicely browned, flip over gently to the other side and roast fish for another 10-12 mts till browned. 
  • Serve hot with onion rings and lemon wedges.

Fish Briyani Kerala Style


For Rice:-
Basmati rice- 2 cups
Water - 4 cups
Cloves - 4nos
Cardamom pods - 3 nos
Cinnamon stick - 2
Bay leaves - 1
Onion - 1
Lemon juice - 1 tsp
Salt - a pinch

For Marinate fish:-

King fish fillet - 1 lb
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4tsp
Ginger garlic paste - 1 tsp
Lime juice- 1 tsp
salt - a pinch
Ghee- 1 tsp

For Fish Masala:-

Onion- 1
Tomato - 1
Green chilli - 2
Ginger garlic - 1 tsp
Yogurt - 1 tsp
R.chiili pdr- 1 tsp
Coriander powder- 1 tsp
Turmeric powder- 1/4 tsp

Briyani Masala:-

Mint - handfull
Coriander leaves - handfull
Ghee - 2 tsp
Lime juice - 1 tsp

For Garnishing:-

Ghee - 1 tsp
Cashew nuts - Handful
Raisin - handful
Fried Onion - 1/2 cup
Coriander leaves- handful
Saffron - a pinch
Warm milk - 2 tsp


Cooking the Fish Masala:-

  1. Clean the Fish and make a wet marinate with above mentioned marinate ingredients, apply it on fish and keep it in the refrigerator for 1 hr.
  2. Make a paste of ginger garlic and green chilli and set aside.
  3. Heat the oil in a pan and fry the fish flipping both the sides and keep it aside.
  4. In same frying pan, add thinly sliced onion to left over oil and saute until its translucent, add ginger,garlic, green chilli paste saute until brown color, add tomatoes, saute for few seconds and add chopped coriander leaves, mint and combine well.
  5. Add briyani masala, Red chilli powder, coriander powder, turmeric powder , salt to taste and combine well.
  6. Add fried fish,yogurt and mix well, if the gravy dry then add 3 tsp of water  if needed.
  7. Cover and cook on low flame for about 5 mins.

Cooking the Rice:-
  1. Soak the rice for 30 mins and drain keep it aside.
  2. Heat the oil in the pan, add sliced onions, all spices and saute for few sec.
  3. Boil the water, add rice and cook for 8 or 10 mins. (uncovered).
  4. When rice done drain excess water immediately.Sprinkle the lime juice and keep it aside.
Cooking Dum Briyani method:-
  1. Take a large pan on the lowest burner of your stove. 
  2. The Flame should be at the lowest setting.
  3. Layer the Fish masala and rice, sprinkle briyani masala, fried chasew nuts, fried onions,Coriander leaves, mint, ghee, saffron and warm milk over the rice as the final layering. Repeat this process.
  4. Close it tight fitting and cook  for 15 mins and turn off the flame.
Serve hot with Raitha on the side.

Friday, January 24, 2014

Chilli Paneer Dry

Ingredients For Fried Paneer:-
  • Paneer cubes - 200gms
  • Maida flour - 2 tsp
  • Corn flour - 3tsp
  • Pepper powder- 1 tsp
  • Ginger galic paste - 1 tsp
  • Salt - a pinch
  • Oil 

Ingredients For Chilli paneer:-
  • Onion - 1/4 cup
  • Capsicum - 1/4 cup
  • Garlic Cloves - 4nos
  • Green chilli - 3nos
  • Curry leaves - few
  • Tomato ketchup - 1 tsp
  • Chilli sauce - 1 tsp
  • Soy sauce - 1/2 tsp
  • salt - a pinch


1. In a small bowl add Maida flour, corn flour, ginger garlic paste,Pepper powder, salt and water, mix well to get smooth and fine batter.

2. Heat enough oil in a pan to deep fry the paneer cubes. 
3. When oil is hot deep each and every paneer cubes in the batter, drip the excess batter and drop the cubes in to the hot oil.

4. Fry the paneer until golden brown and crisp.
5.Next 2 tsp of oil in the another pan, when oil is hot, chopped onion ,green cilli, garlic, curry leaves and capsicum, stir fry for few sec.

6. Add chilli sauce, Soy sauce and tomato ketchup and stir fry until raw smell leaves.
7. Add Fried Paneer cubes to the pan, quickly stir fry .
8. Garnish with Cilantro and Scallions.

Korean Fried Chicken

6 chicken drumsticks (or wings)
1 egg
1/3 cup corn flour


1 tsp light soy sauce
1 tsp salt
1 tsp pepper
1/2 onion, sliced finely
3 cloves garlic, smashed

1 tbsp Ketchup
1-2 tbsps gochujang (Korean chilli paste) or more depending on how spicy you want
1 tbsp corn syrup
1/2 tbsp brown sugar
1 tsp white vinegar
2 tsps light soy sauce

  1. Rinse the chicken drumsticks in cold water and then pat dry lightly.
  2. Combine marinade ingredients and marinade the chicken drumsticks for an hour or overnight.
  3. Heat enough oil for deep-frying.  Add in the egg, corn flour and potato flour and mix well.
  4. Coat each drumstick evenly.
  5. Once the oil is hot, turn heat to medium heat and fry the chicken drumsticks for about 8 minutes or until 3/4 cooked. 
  6. Remove from oil and drain on paper towels. After about 10 minutes, deep-fry again for 5 minutes on medium heat then high for another 5 minutes.  
  7. Remove from oil and drain on some paper towels.
  8. Mix sauce ingredients in a bowl.  Do a taste test and add more sugar or soy or gochujang depending on your preferences.
  9. Add the sauce mixture into the pan and bring to a boil. 
  10. Let cool. Place the chicken drumsticks in a container with cover pour sauce, cover and shake. 
  11. Serve immediately .
  12. Garnish with sliced  onions, mint and cilantro.

Thursday, January 23, 2014

Jalapeno's Baby Chimis

Jalapeno' s Chimichangas:-


For Jalapeno's Sauce :-
  • Jalapeno, minced - 1 tbsp
  • Sour Cream - 5 tbsp
  • Salt and pepper to taste  

For Tortillas:-
  • All purpose flour - 1 cup
  • Baking soda - a pinch
  • Olive oil - 2 tbsp
  • Warm water as needed
  • Salt to taste 
For Jalapeno's Chimichangas:-
  • Boneless chicken, minced - 1/2 cup
  • Jalapenos, Seeded and minced - 2 tbsp
  • Grated garlic - 1 tbsp
  • Onion, chopped - 1 
  • Pepper powder - 1 tbsp
  • Vinegar - 1/2 tbsp
  • Fresh Cilantro, chopped - few
  • Shredded mozzarella cheese
  • Canola/Vegetable oil - for frying

For Garnish:-

  • Shredded iceberg lettuce 
  • Tomato, diced 
  • Spinach
  • Cucumber


1. To make jalapeno's sauce for dipping:-

  • Grind jalapeno's and mix well in to the sour cream.
  • Finally add little bit of salt and pepper. keep it in a bowl.  

    2. To make Tortilla's:-
    • Combine all purpose flour, baking soda and salt in a medium bowl.
    • Add required warm water, 2 tsp oil and knead to smooth dough.
    • Cover it with thin wrap and allow to rest for 1 hour.
    • Equally divided into small balls. Use a rolling pin to roll into thin circular bread.
    • Pan fry over low flame in a non-stick frying pan till both sides cooked. Set aside.

    3. To make jalapeno's chimichangas filling-
    • In a pan, heat oil over medium-high heat. Add minced chicken and brown on all sides.
    • Add onions and grated garlic and saute for 4 to 5 minutes. 
    • Add jalapenos and saute for 1 minute more. 
    • Then add vinegar. Stir well to combine. Bring to a boil.  

    • When meat is tender,add cilantro. Cook until mixture is heated through. 
    • Remove from heat and allow it to cool.  

        6.  Fry the Chimi 's:-
        • Place 2 tbsp of the jalapenos chicken mixture and 2 tbsp of shredded pepper jack in the middle of a flour tortilla. 
        •  Fold in both sides and then the bottom is folded up and continue rolling until you reach the opposite end. 
        • Secure with a 6-inch skewer weaved through the seam side of burrito. Repeat with remaining tortillas.   
        • Heat oil and drop chimichangas slowly and cook 2 minutes on each side or until golden brown.
        • Remove from oil, drain on paper towels and keep warm in oven until all are cooked.  

        7. To Serve:-
        • Place a bed of shredded lettuce on plate, . Place chimichangas on top. 
        • Jalapeno's sauce, sprinkle with tomato, spinach and cucumber slices and cilantro to garnish.
        • Serve immediately.   

        Spicy shrimp gravy


        2 lb shrimp or prawns - medium size, deshelled, deveined
        2 Tbsp oil (Vegetable/Canola/Sunflower)
        2 large tomatoes or 1 cup tomato puree
        2 large onions finely chopped
        5 -6 green chillies slit
        12-15 curry leaves
        1 tbsp Ginger Garlic paste
        2 tsp red chilly powder
        1 tsp turmeric power
        1 tsp finely crushed cinnamon + cloves or garam masala powder
        1/2 cup finely chopped coriander leaves.
        Salt to taste

        1. Place the cleaned shrimp/prawn in a bowl and add enough salt, turmeric and chilly powder.
        2. Allow to marinate for 5 - 10 min.
        3. In a Kadai/pot, heat oil add the seasoned prawns and saute till prawn smell is gone and a wonderful aroma starts to come, the prawns are almost cooked here...
        4. Remove from the kadai and keep aside.
        5. Add more oil to the kadai and after the oil heats ups, add the crushed cinnamon + cloves, saute' till nice aroma is smelled.
        6. Add cut onions, green chillies, curry leaves, and saute' till onions are fried and cooked fully.
        7. Add ginger garlic paste and saute till raw smell is gone.
        8. Add crushed tomatoes and cook till smell changes.
        9. Add red chilly powder, salt and cook till oil leaves the thick gravy.
        10. Add the sauteed prawns and mix well to coat them with the masala evenly.
        11. Add a bit of garam masala powder now.
        12. Once the red color is achieved, and the gravy is very thick sticking the prawns add the finely chopped coriander leaves and remove from heat.
        13. Serve hot.

        Pasta (Spinach & Mushroom)

        • Ingredients:
        Conchiglie (shells) pasta - 1 cup
        1 large eggs
        4 tablespoons extra virgin olive oil, divided
        2 tablespoons butter
        2 to 3 cloves garlic, very finely chopped
        Chopped mushroom
        Salt and freshly ground black pepper
        4 ounces baby spinach leaves, roughly chopped
        1/3 cup mascarpone parmesan cheese, finely grated

        1. Bring a pot of salted water to a boil and cook the Pasta.
        2. While the pasta are cooking, over medium heat, sauté the mushrooms until they shrink down a bit. After a few minutes, add the chopped garlic to the mushrooms and cook for about 3 minutes, stirring often.
        3. Drain and rinse the pasta and place them back in the cooking pot. 
        4. Add the mascarpone cheese and stir until the pasta are covered. Add in salt and pepper and give the Pasta a taste. 
        5.  Add in the mushroom-garlic mixture and stir. Lastly, add the spinach, black pepper stir, and place the lid back on the pot. Leave the spinach in the pot, string occasionally, until it's slightly wilted. Serve and top with shredded cheese and half - boiled egg.

        Mozzarella Chicken


        Oil - 1 tsp
        Small Boneless skinless chicken breasts - 4
        Milk - 1/2 cup
        Fresh broccoli florets - 2 cups
        Shredded Mozzarella Cheese - 3/4 cup
        Lemon juice - 1 tsp
        Basil - 5 or 6 leaves
        Honey - 1tsp
        Mustard powder/ paste - 1tsp
        Chopped   lettuce and  tomato

        1. Preheat oven to 375 degrees F (190 degrees C). 
        2. Marinate chicken with honey , milk, mustard powder, basil, lemon juice, pepper , salt.
        3. Bake chicken 30 minutes in the preheated oven. 
        4. Top each chicken breast with 1/4 cup mozzarella cheese. Continue to bake until cheese is starting to brown (about 10 minutes). 
        5. Garnish with lettuce and tomato.

        Red Velvet Pistachio Chocolate cake


        1 1/2 cups -purpose flour
        6 tbsps unsweetened cocoa
        1 tsp baking soda (1/4 tsp at 8500 ft.)
        1 tsp salt
        1/2 cup of almond, nuts.
        4 oz. butter plus extra for coating the pan
        2 oz. unsweetened chocolate, broken into 1/2 oz. pieces
        1 cup sugar
        2 eggs
        1 tsp vanilla extract
        1 tsp red raspberry vinegar
        1 cup water
        milk 1/2 cup
        1 cup Pistachio(shelled)

        For the Frosting:-

        1. In a large bowl, whisk together the yogurt, tofu , almond milk and extracts.
        2. Whisk in the cocoa powder, then whisk in the protein powder.
        3. Frost the cake, then refrigerate for 40 minutes.
        4. Slice and serve.

         1. Preheat the oven to 350 degrees Fahrenheit .

        2. Add the vinegar to the mixing stand mixer, then slowly add the dry ingredients. Increase mixer speed to medium-high and mix until batter is even and everything is well incorporated (~20 seconds)

        3. Scoop/pour batter into the prepared pans and spread/flatten the surface. Bake for ~40 minutes, or until the surface springs back when tapped.

        4. Cool cakes in the pan for 15 minutes then flip over onto a wire cooling rack and let cool completely.

        Firecracker Shrimp

        25 large tail-on shrimp, deveined and nicked .
        15 eggroll/springroll wrappers, cut in half diagonally (2 triangles)
        oil for frying
        1 tsp minced garlic
        1/2 tsp grated ginger
        1/2 tsp sesame oil
        1 tsp soy sauce
        1 tsp sweet chili sauce
        1 tsp cornstarch
        Cornstarch “paste" (mix well to form paste)
        1 Tb cornstarch
        1/4 cup water
        1.  Nick the shrimp:  Nick the shrimp several times along the inside of the “curve.” This lets you straighten out the shrimp . Just three little nicks is good.
        2.  Roll tight: When you roll, try to make the roll tight .you put it in the fryer.  you need to brush your cornstarch “paste" in wrapper corner.
        3. Combine marinade ingredients in bowl, marinate shrimp for 20 minutes.
        4. Wrap each shrimp in a eggroll/springroll wrapper half. Seal with cornstarch paste.
        5. Fry in hot oil  for 3 minutes, until golden brown and shrimp is cooked through. 
        6. Serve with sweet chili sauce for dipping.

        Stuffed Mushroom

        Large white mushroom, stems removed.
        8 large Spanish green olives, pitted
        1/4 cup  nuts
        2 handfuls fresh cilantro
        2 garlic cloves
        Extra-virgin olive oil
        Salt and freshly ground black pepper
        Pinch red pepper flakes
        Chopped potatos, beans, carrot, onion,capsicum.
        1/4 cup of cheese.
        1 cup fresh bread crumbs, dried out

        1. Preheat oven to 400 degrees F.
        2. To make the stuffing, Fry all the ingredients slightly and put into a mixing bowl. . Drizzle the stuffing with about 1/4 cup of olive oil  and season with salt, pepper, and red pepper flakes; mix well with your hands to combine. Put the bread crumbs in another bowl, drizzle with a bit of olive oil and add 1/4 cup of the cheese; season with salt and pepper.
        3. Oil the bottom and sides of a casserole dish which is large enough to hold all the mushrooms in a single layer. Arrange the mushrooms snugly in the pan, cap side down; season the insides with salt and pepper and drizzle with olive oil. Stuff each mushroom with a generous spoonful of the sausage stuffing and sprinkle the bread crumbs on top; drizzle with even more oil. Bake for 20 minutes until the stuffing is browned and the mushrooms soft, rotating the dish periodically for even cooking.


        Avocados, peeled, pitted, and chopped/mashed - 2

        Red onion, chopped - 2 nos
        Jalapeno pepper/capsicum, minced - 1/2 cup
        Cucumber chopped - 1 ( 1/4 cup)
        Tomato - 1
        Lemon juice - 1 tsp
        Corn - 1/2 cup
        Salt and pepper
        Chopped fresh cilantro leaves, to taste

        1. Combine all ingredients in a molcajete/blender and mix to a chunky consistency.
        2. Season, to taste, with salt, pepper, and cilantro. Serve immediately with tortilla chips.

        Chicken Satay


        Chicken Breast or thighs (boneless and skinless)
        Olive Oil
        Bamboo Stewers
        Cucumber and spinach for garnishing 

        To Marinate:-
        Soy sauce- 1 tsp
        Ginger garlic paste/ powder - 1 tsp
        Shallots - 5 nos
        Dried basil - 1 tsp
        Red pepper pdr/ paste - 1 tsp
        Lime juice - 1 tsp
        Black Pepper pdr- 1/4 tsp
        Cumin powder - 1/4 tsp
        Sugar & Salt


        1. If using wooden skewers, soak them in water while you prepare the meat. 
        2. Cut chicken into thin strips and place in a bowl.
        3. Place all marinade ingredients in a food processor or blender. Process well.
        4. Pour the marinade over the meat and stir well to combine. Allow at least 1 hour for marinating, or longer (up to 24 hours)

        5. When ready to cook, thread meat onto the skewers. 

        6. Grill the satay.
        7. Serve hot with fresh cucumber pieces and Peanut butter sauce for dipping.