Pomfret & Prawns fry

Fried Pomfret Fish fillets, This Pomfret fish is a good option for Starters as it has a sweet flesh

Tasty & Easy to cook just like prawns Doesn't take much time at all

Fish fillets are Marinated in a Spicy paste & Pan fried, Healthy Starter
I have cooked this fish on the bone, Marinated the whole fish so that it gets tender & juicy, Fresh fish always has a sweet meat. Try this fried pomfret along with prawns fry

Ingredients
Pomfret Fish: 2 medium
Prawns: 10

Red chili powder: 4tsps
Turmeric: 1/2 tsp
Tamarind paste: 3tbsps
Salt to taste
Lemon juice: 1/2
Rava(Semolina): 1cup

Method
Take fish steaks make a pocket slit & clean the interiors
Then Clean the fish several times
I have given 2-3 slits for the whole fish.
Peel the prawns & wash thoroughly 
Marinate with salt & lemon juice leave for 5 min
Mix together Red chili powder, turmeric & tamarind paste

Apply this paste generously on fish fillets & prawns
Leave to marinate for 5 min
Coat these in Semolina(Rava)both sides & shallow fry in oil or Tawa fry on a pan in lesser oil 4-5 min each side on medium heat

Fried Pomfret & prawns fry ready to serve, Enjoy with Sea food Meals

Mallige Idli with chutney

Soft soft Mallige Idli with Chutney hotel style breakfast special
South Indian special breakfast Idli with chutney, make fluffy soft Idli's at home easily  
Can be served Dipped in Sambhar:

Ingredients for Idli

For Idli Batter:
Urad Daal: 1 cup
Raw Rice(Idli Rice): 3 cups
Cooked Rice: 1+1/4cup

Soak Urad Dal & Dosa Rice in separate containers for  4 hrs 
Wash & Grind Urad dal with cooked rice add water 1cup to fine paste
Remove in a big vessel
Then Wash & Grind soaked Rice with little water to a coarse paste, mix this with Urad dal
Keep in warm place to Ferment Overnite (6hrs)

Procedure is as follows:

After fermentation when making Idli add Salt to batter & mix
Grease the Idli mould with Oil
Pour a laddle full of Idli batter in each section of Idli
Keep in Idli steamer(Keeping water below)& steam for 20 min
After 20 min switch off the heat & let it cool down a bit

Then remove the Idli stand, let it release its steam a bit
Then with help of a wet spatula(ie dip the spatula in water)
Remove the Idli from each section & serve

For Coconut chutney
Coconut: 1 cup
Onion: 1/4thpc
Green chilies: 1-2
Tamarind little
Curry leaves 1-2
Coriander leaves little

Add all the above ingredients along with little water & grind to fine paste add salt to taste & mix well

Serve Soft soft Idli with coconut chutney Enjoy South Indian breakfast 

Creamy Chicken Masala

This is a creamy Onion Based chicken gravy. Bhuna Chicken means fried Onion chicken which gives it a nice rich Gravy. Finger licking Chicken Gravy combine it with Roti or Rice

Ingredients:
Marinate:
Chicken: 500 grms
Curd: 1/2 cup
Turmeric: 1sp
Fried Onion Paste: 2 Onion
Green chilies: 4
Coriender leaves: handfull
Ginger garlic paste: 2 sps
Poppy seeds: 2sps

For tempering:
Oil: 2-3 sps
Cinamon: 1 inch
Cloves:4-5
Bay leaves: 2
Other Ingredients:
Tomato : 2 No
Red chili powder: 1 tbsp
Coriander powder: 1 tbsp

For Garnishing
Coriander leaves
Cream: 2-3sps

Method:

Wash the chicken thoroughly till clean
Marinate the chicken with Curd & turmeric & set aside
In a Blender add greenchilies, coriender & gingergarlic & poppy seeds, Blend these to form a paste
Fry the Onions till brown, add to Blender with little water & make paste
In a pan take Oil & heat up once its hot add all ingredients under temper

Then add Green Paste & fry add the tomatoes & fry nicely add little salt to soften tomatoes
Once its nicely fried add red chili powder & Coriender powder & salt mix
Add Fried Onion paste & mix well till it forms gravy
Add Marinated Chicken mix well
Cook it covered with lid if it thickens add water & cook till the chicken gets cooked
Adjust the gravy by adding water, if you want more spicy check the taste & adjust accordingly. Garnish with Coriander & cream.
Creamy Chicken masala is ready to serve

Prawns Tempura crispy prawns

Tempura is a Japanese dish usually consisting of seafood or vegetables that have been battered and deep fried. The dish was influenced by fritter-cooking techniques. 

Adding vegetables also to shrimp tempura turns an appetizer into a full meal. We like frying vegetables that take minimal prep work. Japanese chefs spend years learning how to create a light, crisp coating on these quick-fried fritters.

Ingredients for Prawns Tempura

For the marination

Prawns: 10

Lemon juice: 1/2pc

Black pepper powder: 2sps

Salt o taste

Oil for deep frying

For the Batter
All purpose flour 3/4thcup
Cornflour: 3tbsps
Ice cold water with ice: 1/2cup
Salt little 
Oregano: 1/2sp

Method for Prawns Tempura 

• Marinate: take cleaned prawns apply salt to taste & 1/2 lemon juice keep for 5 min
• Then squeeze out little extra juice then add black pepper powder keep aside for 5 min
• Mix together All purpose  flour & corn flour & oregano add little by little Ice cold water to form a thick batter leave for 2min
• Then add ice cubes 2-3to this & mix now the consistency should be flowing
• Heat oil to deep fry
• Squeze the Prawns remove excess water & dip the prawns one by one in this paste 
• Deep fry 2-3 prawns at a time till its crisp

Serve Crispy fried Prawns Tempura as starters 

Daal Paratha

Healthy wholesome Daal paratha is Indian bread in which lentil is mixed to make it more nutritious & healthy. This is the way we serve lentils to  fussy children by mixing them up in chapati or paratha.

Kids will eat this tasty breakfast without any complaints as every one loves Parathas

Ingredients for Daal Paratha

Whole wheat flour: 2 cups
Cooked lentils(Moong daal cooked): 1+1/2 cups
Red chili powder: 1 sp
Jeera(cumin) powder: 1 sp
Oil: 2-3 sps
Salt to taste
Ghee -3-4 sps

For the Dough of daal paratha

Take a big bowl add wheat flour & daal then add all the spices and salt
Add Oil & mix till daal combines then add little by little water to make a soft dough.
Let the dough rest for a while, then make thick parathas
Or you can a chapati apply ghee & make its layers roll out thick & make laccha paratha

On a Hot griddle put the paratha & cook for 2 min then turn and cook lastly add ghee
Soft & tasty nutritious Daal paratha is ready to serve
Kids will definetely finish their food on time as these hot hot parathas are soft and tasty

Mutton Chops

Mutton Chops prepared in semi gravy
Follow this simple recipe for Spicy Mutton chops

Ingredients
Mutton chops: 1/2 kg
Ghee :2-3 sps
Whole spices- cardamom cloves bay leaf
Onion: 1
Tomatoes: 2
Green chilies: 2
Ginger garlic paste: 1sp
Curd: 1cup
Saffron: 1pinch
Red Chilli powder: 1tsp
Turmeric: 1sp
Mutton masala: 1sp
Coriander leaves: 1/2 cup
Lemon juice: 1/2

Method to prepare
Marinate mutton chops with Redchilli powder & turmeric powder keep aside for half an hr
In a pressure cooker add oil & all spices fry a bit. Add marinated mutton chops & fry nicely
Add 1-2 cups water & pressure cook for 5-6 vissels. Remove the mutton chops & keep the stock.

In a pan add Ghee add Green chilies & Onion slices fry nicely. Add ginger garlic paste fry it
Add tomato's paste & fry well then add cooked mutton chops. Add mutton masala & salt add Curd & saffron mix and cook till gravy is thick
Then add mutton stock little mix well till its semi gravy
Garnish with coriander & lemon juice

Spicy Mutton chops is ready to serve 

Spicy Prawns Noodles Stir fry

Spicy Schezwan prawns Noodles using Hakka Noodles, try this tasty combination of fresh prawns and Noodles for lunch.

Ingredients 

Hakka egg Noodles: 1 packets
Water for boiling

Prawns/shrimps: 5-6
Capsicum julians: 2
Carrot Julians: 2
Spring onion: 1 bunch
Schezwan powder: 1tsp
Taste maker powder: 3sps
Redchili sause: 2 sp(add more according to your taste)
Soyasause: 1sp
Oil: 3-4sps

Method:

Place the Noodles in boiling water add salt & little oil & cook the Noodles(Refer the packet Instuctions of Noodles) dont overcook Hakka noodles are already cooked al-dente

Drain the noodles & keep them in Cold water until use, this way they wont turnout sticky
In a wok add Oil & heat it add capsicum & fry for a minute
Then add spring onions chopped(whites & bit of greens as well) &
Add Carrot fry for 2-3 min, then add the shrimps and mix well

Now add Redchili sauce, A bit of Soya sauce,& schezwan powder & mix well add taste maker powder(contains salt)mix little water & cook till the prawns are pink.

Add Cooked & drained noodles 
Spicy schezwan Prawns noodles are ready for lunch 

Creamy Vegetables Makhani

All the mixed vegies are cooked with tomatoes & spices, then mashed up to make a fondue style thick gravy to dip the bread. Cream is added to make this Makhani

For this spicy tangy fondue chopped onion is added for crunch & garnished with butter. This  is served with crispy fried Paav/ Bread, So enjoy this street food as breakfast or snacks

Ingredients Needed

Peas : 2cups
Mixed vegetables: 2 cups(Carrot, potato, beans)
Onion 2
Gingarlic paste: 1sp
Tomato 2-3,
Pavbhaji masala 1/2sp,
Redchili powder 1sp,
Turmeric : 1/2 sp
For garnishCoriender leaves : 4-5 sps
Onion chopped: 1/2
Butter: 1-2 sps
Lemon: 1/2
Cream: 2sps

Procedure is as follows:

In a pressure cooker
Add Oil & Add Onions chopped & fry till transparent then 
Add gingarlic paste, stir
Add Chopped tomatoes, add salt
Add pavbhaji masala, redchili powder
Add haldi & cook 2 min, add chopped veggies & peas
Mix well & then Add 1cup water & cook for 3 vissels......

Once cooled down open the cooker & mash everything & cook for 5-8 min till it thickenes
Add cream and mix

Vegetable makhani is ready Garnish with chopped onion & lemon juice, Serve with fried Paav( soft bun)

Milk Cake

Sweets for Diwali try this Milk Cake simple recipe creamy Milk solids

Ingredients 
Milk: 1+1/2 ltrs
Sugar: 1+1/4th cup
Ghee to grease
Lemon juice: 2sps

Procedure is as follows 
First use 1ltr milk boil it nicely & then add half spoon lemon juice to curdle it
Again boil nicely if it doesn't split use some more lemon juice 
Once the split milk is boiled switch off and drain
Then wash this Chenna & let it drain off for 1/2 an hour

In a deep Pan add 1/2 ltr milk
Boil it and reduce it to 1/2
Then you will get condensed milk like texture 
Boil it some more stirring it and scraping from sides
Then add lemon juice 1/2sp
And keep mixing add the prepared chenna
Add sugar and cook till it thickens for about 5-6 min
Switch off and let it cool for a minute

Then transfer to greased(with ghee) dish
and let it cool down then cut to pieces 

Enjoy creamy Milk cake

Curry leaves Chicken Gravy

Curry leaves chicken Gravy served with Indian soft bread try this combination. flavorful curry leaves gravy goes well with Rice or Roti

Chicken is cooked in Onion & Tomato gravy which is flavored with curry leaves try this recipe

Ingredients
Chicken : 500grms
Onion: 2
Tomatoes: 2
Ginger garlic paste: 1sp
Curry leaves: 10-12
Green chilies: 3-4
Poppy seeds: 2sps
Coconut grated: 1/2 cup
Coriander leaves: 1/2 cup
Chicken masala: 2sps
Oil: 4-5sps

Procedure to follow

Wash the chicken thoroughly and keep ready

In a pan add little oil then add 1 onion julian & fry nicely
Add Green chilies & coriander leaves fry for some time
Then add 1 Tomato chopped & poppy seeds and fry it for 2 min
Switch off the flame and let it cool down
Then add all this to a blender jar along with coconut & 1/2 cup water
Blend to a fine paste

In a Deep dish or Kadai add rest of the oil add curry leaves and Rest of the Onion julians
Fry this till changes colour, then add ginger garlic paste & chicken and fry it for 5 min
Add rest of the chopped tomatoes add salt & cook till tomatoes are mushy
Add chicken masala powder and mix well.
Once chicken is cooked half way add the Grounded paste
and cook it with lid for sometime
Then add water to adjust gravy. cook till chicken falls apart from bone

Spicy & flavorful chicken curry leaves is ready to serve

Drumstick leaves & Moth beans stir fry

Super Healthy & tasty side dish Drumstick leaves & Moth beans stir fry

Ingredients
Soaked Moth beans:1 cup
Drumstick leaves: 2cups
Green chilies: 2
Onion chopped: 1
Cumin little
Oil for tempering
Mustard seeds

Wash the drumstick leaves nicely
In a pressure cooker add Drumstick leaves with Moth beans & 2-3 cups water
Cook for 2 whistles
Once cooled open up cooker & drain water
Keep the water for stock for curry

In a pan add oil for tempering
Add mustard seeds wait till it splatters
Add cumin & Green chilies
Add chopped onions fry till changes color
Then add the drained Drumstick leaves & Moth beans add salt & mix well

Fry for 2-3min. Stir fry is ready to serve

Rava Idli with homemade mix

This is a speciality of the state of Karnataka in India and a very popular restaurant dish of MTR Restaurant who Invented this dish.

Rava-Idli translates to semolina-idli . It is usually found in restaurants that serve the Udupi cuisine. Rava idli is served hot and is to be eaten along with Saagu and Coconut Chutney or Sambhar. A dash of Ghee poured on the top of Rava Idli adds to the overall taste.
Make your own Rava Idli Mix at home with this simple steps click here for Rava Idli Mix

Method of preparing For Soft & Fuffy Rava Idli take the above Semolina Mix add Vegies & Curd & lastly add Fruit Salt, this gives you the Fluffy Texture

Ingredients :

Rava Idli mix: 1 cup (yields 8-10 idlis)
Chopped Carrots & beans: 1/2 cup(optional)
Coriender leaves
Curd: 2cups
Eno(fruit salt): 1 satchet(5grms)

For making Batter: 

To above rawa mix of 1 cup add- 1 cup curd mix add salt to taste & leave 2-3 min
Then add 1cup curd again & mix add salt to taste mix 
Add finely chopped carrot, beans coriender 
[if batter is very thick can add bit more curd not water]
Grease the Idli Mould with little Oil & Keep the steamer ready
Switch on the gas & keep Idli maker let it be ready
Then Quickly add Eno 1 satchets(5grms) mix
Quickly Pour 1-2 sps of batter in each Idli mould
(Do not Overfill the Idli moulds as it may Rise a bit)
Steam in Idli moulds(like any other steamer water at the bottom)
Steam for 20-25 min on Medium Flame & serve hot with chutney/ Sambhar, Soft Rava Idli is ready to serve.

Chicken Biryani & Kabab

Chicken Biryani simple Biryani full of flavour cooked in Pressure cooker, you can make this dish in a jiffy, this can be served with mughlai chicken gravy . Try this Easy to make Chicken biryani & Kabab recipe

One Pot chicken Biryani. This time cooked together Rice & chicken gives this dish extra flavor & makes it more tasty, so try this chicken Biryani & Relish the biryani taste

Ingredients Required:

Chicken: 500 grms
Basumati Rice: 2 cups(300grms)

To marinate:
Curd: 1 cup
turmeric little

To temper:
Oil: 3-4 sps
Cloves: 4-5
Cinnamon: 1 inch
Bay leaf: 2
Onion: 2 sliced
Ginger Garlic paste : 2sps
Green chilies: 2-3
Coriender leaves: handful
Tomatoes: 2 chopped
Pudina: 1/2 bunch
Mutton masala: 2sps

Method to prepare:

Wash the chicken thoroughly & rinse, then Marinate with curd & turmeric & keep aside
Soak Basumati rice in water for 15 min
Chop all the rest Ingredients & keep it ready

Procedure to follow:

Heat a pressure cooker, Preferably Handi style with Nonstick coating
Add Oil & once heated add whole Garam masalas Cloves, Cinnamon, Bay leaf
Then Add Green chilies & Onions & fry then add gingergarlic paste & fry further
Now at this stage add chopped Pudina & fry
Then add Tomatoes & fry it till mushy
Add the marinated chicken & give it a mix cook for 2-3 min
Now add coriander leaves fry nicely
Add the Biryani/Mutton masala(or Garam masala) & mix add salt to taste
Wash the Soaked Basumati Rice(or Normal sona masuri) & drain water add this to the cooker

Add 3 cups water(500 ml)(1:1.5 ratio) & mix bring this to a boil
Turn the Heat to medium or low (if its not non stick keep on sim)
Once it starts bubling close the lid & pressure cook for 2 visels

Let the Pressure Cooker Cool down completely, Then once all the pressure is released Open the lid

Wait for 2-3 min let the steam settle down, then with a fork just  fluff the biryani
Dont Over Mix it just separate with the help of fork, Then Serve Portions using a spatula
Chicken Biryani is Ready to Serve

Recipe for Kabab

Boneless Chicken: 10pcs
Marinate Chicken pieces with salt & lemon juice for 10min
Squeeze out then add 1egg, 4sps Redchili powder & 4sps cornflour mix well till coats
Or else you can use Kabab powder(don't add salt of using Kabab powder)
Heat up Oil & deep fry

Spicy Chicken Kabab is ready