Capsicum Prawns

Capsicum Prawns spicy side dish, Super easy prawns recipe which is very addictive 

Try this Capsicum Prawns for starters or Side dish with Roti

Ingredients 

Prawns: 1cup

Capsicum: 1

Onion: 1

Tomatoes: 2

GingerGarlic paste: 1sp

Red chili powder: 2sp 

Turmeric little 

Garam masala :1sp

Lemon :1/2

Coriander leaves: 1/2 cup

Salt to taste

Easy Process to follow

Clean the Prawns after deshelling and De- vien it

In a pan add Oil then add chopped Onions and fry

Add the Ginger Garlic paste saute it

Then add Capsicum chunks & fry it well

Lastly add Tomatoes & fry nicely till its mushy

Add Red chilli powder, turmeric powder, garam masala powder & salt mix well

Add the prawns & mix well cook with lid for 6-7 min. Sprinkle lemon juice & coriander 

Switch off the flame mix well

Capsicum Prawns is ready serve with Roti or Rice

Malabar Spinach Fritters

Crispy Malabar Spinach Fritters, best tea time Indian snacks.

Try these tasty fritters for crispy snacks, Malabar Spinach leaves are dipped in Batter & deep fried these fritters are usually served on a rainy day with Tea/Coffee

Ingredients:

Malabar Spinach leaves: 7-10

For batter

Besan(chicpea flour): 1 cup

Chili powder/ paprika: 2 tsp

Ajwain(caraway seeds): 1tbsp

Cooking soda:1/4th tsp

Salt to taste

Water to make thick batter

Oil for deep frying

Simple & Easy recipe for crispy fritters 

Wash the Malabar Spinach & pat it dry with kitchen towel leave it for 5 min

Make a thick batter by mixing all ingredients with water to make a thick paste, leave for 5min

Keep the Oil for deep frying on heat once heated

Add little soda/eno to the batter & mix

Dip each leaf in batter  & coat exterior well

For deep frying:

Reduce heat to medium & add leaf dipped in batter one by one. Fry till brown, remove on absorbent

Enjoy Crispy fritters, on a rainy evening with tea/coffee.

Parippu Payasam

Parippu Payasa for Onam, Easy to make healthy Sweet dish using Rice Rava( Broken Rice/Akki Tari). Along with Jaggery coconut milk & Chana Daal

Also known as Madgane in Konkani. This is wholesome sweet dish. You can add groundnuts & cashewnuts for this to make it more rich.  Try this recipe today

Ingredients
Coarsely powdered Rice: 1cup( bowl)
Chana Daal(gram daal) : 1 cup
Jaggery: 1+1/2 cup
Groundnuts: 1/2cup
Cashew: few
Cardamom powder: 1sp

To grind
Coconut: 1/2
Jeera: 1/2 sp
Turmeric little

In a Blender dry blend the Raw uncooked Rice to a coarse powder( it must resemble Rava)
Wash it and keep aside
Boil the chana Daal till cooked & keep aside
Make a paste of coconut jeera along with little turmeric

In a Pan add 4-5 cups(bowl) water to boil
Once it boils add the Rice rava & cook stiring in btwn till it softens
Then add cooked Chana Daal

Mix well and add coconut paste& cook for 2min
Add Jaggery and cardamom powder mix till it all melts

Lastly add fried destined groundnuts & cashew along with ghee.
Once it comes to boil. Switch it off

Relish this healthy Parippu Payasa for Onam

Modak for Ganesh Chathurthi

Modak Fried sweet Dumplings offered to Lord Ganesh ji, his favorite sweet

I have prepared this for the upcoming Ganesh Chathurthi festival, this fried Modak is crispy on the outside & sweet coconut filling is refreshing 

Try making this today

For the Stuffing

Coconut grated: 2cups

Jaggery to taste: 1+1/4 cup

Elaichi powder ½ sp

Mix together freshly grated coconut & jaggery keep this pan on heat & fry till its all mixed & Jaggery melts

For the outer cover

Maida: 1cup

Oil: 2-3sps

Water as needed for tight dough 

First sieve Maida add hot oil 2sps then little by little add water & make a dough slightly tight, let it rest for 5min

Let the stuffing cool down completely 

Then make small size balls of dough & make small poori it must be very thin, then make 4-5 poori & add one spoon stuffing to each close making folding like pleats

Pinch the top to seal properly

In medium hot oil fry these 4-5 in one batch till golden dont Roast it more, keep turning till all the sides are cooked

Remove on absorbent paper, then start making rest of the poori of next batch & repeat filling & frying

(Dont make all the poori at once as they dry up)

Cool down the Modak completely then store in air tight container 

Schezwan Veg Fried Rice

Vegetable Fried Rice is a nice way to Include lots of Vegies in the platter. Specially for children who always make fuss to eat veggies...

This Schezwan Veg Fried Rice is made with Chings Schezwan powder you can even add scrambled egg to make this Egg Frief Rice

Wonder how to make regular fried rice spicy & Garlic flavoured, you will be amazed with this trick i use, check the recipe for more details....

When we get Brored of Pulav & Other rice Items this Tasty & Quick veg Fried Rice is a savvior.....Just chop some veggies, fry it add Rice & other Sauces & Your Veg fried Rice is Ready....I find it Easy for Packing Tiffins

Ingredients

Cooked Rice :4 cups

Capsicum : 2

Carrot: 2

Cabbage: 1cup

Spring Onion: 4

Sweetcorn: 1cup

Garlic minced little

Oil: 4sps

Cilantro & Spring onion for garnish

Chings Schezwan powder: 1 sachet

Method

·       Chop capsicum & carrots, cabbage to small cubes

·       Separate the corn kernels  

·       Take a Wok heat it then add Oil

·       Add garlic & fry 

·       Add Spring onion other vegetables fry for 2 min

·       Add Chings Schezwan powder 

·       Mix well & add Cooked Rice

·       Now keep mixing (if you want eggs you can add scrambled eggs to this)Lastly  Sprinkle Cilantro & Spring Onion Greens

Schezwan Vegetable Fried Rice is Ready to be served

NOTE: If you want to make your own Schezwan Sauce here is the recipe: Mushroom Schezwan Rice

Coconut Rice with Vegetable kurma

Comfort food, Coconut rice is flavorful rice mildly spiced, tasty one pot meal so easy to cook

Rice dishes cooks fast in pressure cooker, this one pot meal is a quick rice dish can be made in a jiffy, Being a south Indian I love coconut rice and many other Quick rice dishes on my Blog

I have made this coconut rice along with Vegetable kurma, this is also a great combo as the rice is mildly spiced it goes along well with Gravy, try this quick fix easy recipe which can be made for Kids Lunch box

Ingredients for the Coconut rice:

Rice: 2 cups

Cinnamon: 1inch

Bay leaves: 2

Green chili: 2

Onion: 1

Coconut grated: ½ cup

Tomato: 2 small

Ghee 3-4 sps

Turmeric little

Salt as per taste

Method to follow:

In a blender add coconut along with green chilies add little water & make a course paste

In a pressure cooker add Ghee once heated add cinnamon & bay leaves

Then add onion julians and fry nicely, then add tomato & fry till mushy

Add washed peas & cubed potatoes mix

Add washed & drained rice & fry for 2 min, add the course coconut paste mix it nicely

Add 4 cups water & close the lid, put the Pressure whistle & cook for 2 whistles

Once the cooker releases pressure, open & fluff it with a fork

Flavourfull Coconut Rice is ready for lunch enjoy it with Veggie Kurma gravy 

Vegetable Kurma side dish for Chapati/Roti or ac-compliment for rice

This is a dish which has gravy along with mixed vegetables mildly spiced try this colorful side dish

Kurma perfect side dish with Roti for Breakfast or as a meal with Rice

Ingredients:

Potato: 1

Cauliflower florets: 1cup

Carrot cubed: 2

Fresh green peas: 1cup

Tomato: 1

Oil: 3sps

Mustard seeds:1 tsp

Curry leaves few

Aachi garam masala: 1sp

For the masala

Onion: 1 roughly chopped

Coconut grated: 1/2 cup

Red chilies: 4-5

Coriender leaves: 1/2 cup

Khuskhus: 2sps

Cook the vegetables in a pressure cooker and keep aside

Make a paste of onion ,coconut & Red chilies, khuskhus & coriender leaves with little water & keep aside

Then In a pan add Oil when heated add mustard seeds & curry leaves

Then add Onion & sauté Add Tomato & cook till soft (Add little salt so that tomatoes will soften)

Add all cooked Veggies & give it a mix,

Then add this prepared paste (blended) & mix well

Add garam masala & cook with lid for 2 min

Adjust salt & add more water if you want to make it Gravy consistency

Vegetable Kurma is ready enjoy with meals.

Spicy Vegetable Biryani

Vegetable Biryani is a spicy mix of veggies & Rice cooked together with aromatic spices. The veggies used are beans, potato, carrot, capsicum, peas, double beans

Vegeterian Rice special This Vegetable Biryani is easy to make and full of flavour. You can even use any basmati or Long grain Rice try this easy vegetable biryani recipe

Ingredients:
Oil :3sps
Cinnamon :1 inch
Cloves:  5
Bayleaf: 2
Carrot:  2
Peas: 1 cup
Beans: 4-5
Capsicum: 1
Potato: 1

Double Beans: 1 cup
Onion :2
Tomato :2
Pudina leaves: 1/2cup
Greenchilies : 2
Biryani masala: 2sps
Gingergarlic paste : 2sp
Rice (soaked for 10 min ): 2cups

Procedure as follows
Clean the Veggies thoroughly
In a Cooker Heat Oil add cinnamon cloves, Bay leaf, then add Slit green chilies

Add Onion slices & fry, add gin-garlic paste & saute
Add all veggies one by one & fry then add chopped pudina fry, add tomatoes chopped & fry
Add salt to taste, close lid to soften tomatoes for 2 min, then add Biryani masala powder
And Finally add Rice add water 4 cups (1:2 ratio for rice)

Close & cook 2 whistles, cool down completely then mix the rice with Fork. and serve

Spicy Mutton curry

Spicy Mutton curry aromatic gravy with chunky mutton pieces

While Preparing this Mutton curry you will enjoy the Aromas of roasted spices & its very Inviting, Here is the Recipe

Ingredients:

For the marinade:

Mutton:1/ 2 kg cleaned 
Turmeric powder - a generous pinch
Red Chilli powder - 1/4 tsp
Salt - as required

To roast and grind:

Grated Coconut - 1/8 cup
Dry Red Chillies - 3 to 4
Coriander seeds - 1/2 tbsp
Cumin seeds - 1/2 tsp
Black pepper corns - 1/2 tsp
Fennel seeds - 1 tsp
Roasted gram (Potukadalai) - 1 tsp
Big Onion - 1 chopped roughly
Tomato - 1 chopped roughly
Ginger garlic paste- 2sp

To temper:

Oil -1 tbsp
Bay leaf - a small piece
Curry leaves - few
Small Onion - 5 to 7 halved
Spice powder
Cinnamon - 1/4 inch piece
Cloves - 4
Cardamom - 1-2
Star anise,-2

Method:

•   Heat a pan and add red chillies, coriander seeds, cumin seeds, black pepper corns, fennel seeds, roasted gram and dry roast till slightly golden brown. Then add onion, tomato and saute till onions turn golden brown and tomatoes raw smell leaves. Finally add in coconut and saute till browned.

• Cool down and grind it to a fine paste after sprinkling little water. In a pressure cooker heat oil, add bayleaf, saute for a minute.

• Then add onion, fry & add ginger & garlic paste, curry leaves and saute for 2mins. Then add the marinated Mutton and saute it for 10mins atleast. Then add the grinded masala paste and mix well. Saute until raw smell comepltely leaves and the Mutton blends well with the masala add the spice powder of cloves, cardamom, cinnamon & star anise mix well

• Add 1/2 cup water , required salt very little(add red chilli powder if required at this stage) and pressure cook for 2 whistles in medium flame. Once pressure releases, transfer it to a kadai(in medium flame) and allow it to boil until oil seperates(this may take sometime). Garnish with coriander leaves and switch off as per your required consistency. It gets thick with time so switch off accordingly.

Spicy Muttom curry with all the aromatic spices is ready to serve

Spicy Butter Masala Dosa

Spicy Crispy Masala dosa, with Spicy spread & Potato filling
South Indian famous breakfast or snacks Make this Crispy Masala dosa which tastes just like Hotel's Masala dosa at home easily with following steps

Ingredients for Dosa
Urad dal : 3/4thcup
Chana Daal(Bengal gram): 1/4 cup 
Toor dal (yellow lentil): 1/4 cup 

Dosa Rice: 3cups
Beaten Rice: 4sps
Oil: 2 sps per dosa
Ghee: 1sp per dosa

Method:
Soak all the daals & Dosa rice in water for 4-5 hrs
Just before grinding soak Beaten rice in water till soft
Grind all together with 1cup water to smooth & bit thick paste(the batter should be thick like Idli batter as it tends to thin when grinding because of poha)
Ferment for 6 hrs or Overnite

While making dosas add salt & mix well.
Place a tawa(griddle) on heat pour one bowl of batter then spread out evenly with the base of a ladle or bowl to form a thin pancake, apply oil to the sides 
Sprinkle ghee 1sp on the top of dosa & cook with lid for 3-4 min

Slow roast the dosa till it turns crisp
Turn the dosa & cook other side for 2 min, Remove when crisps up
Apply Spicy spread on the dosa
While serving Keep Potato filling inside & close

Note: Dosa batter should be bit thick for crispy dosas & Oil should be spread generously 
Always once the Griddle(Tawa) is heated turn the flame down to medium/slow & Roast the Dosa on slow flame till it turns Golden this way the dosa will be crisp

Enjoy Masala Dosa with spicy spread & Potato Filling & serve with a dollop of butter

Accompliments:

Recipe for garlic chutney to spread on masala dosa..
Garlic pod-1(medium size)
byadagi red chillies- 6 to 7(Soaked in water)
Tamarind-small piece 
Poppu(Fried gram): 4sps
Salt as per taste.

Method:
Soaked in water Red chilies for 4-5 hrs or Overnite
Remove & add with other ingredients in a Blender to form a Coarse paste with little water.

Potato Filling
Boil & peel potatoes & dice them
In a pan heat 2 sps Oil add mustard once splatters 
add chana dal & fry, add jeera(cumin)1/2 sp
Then add Greenchilies 2 fry add Onion chopped 1
Fry onions add salt to taste, turmeric &mix
Add diced potatoes toss mix well
Garnish with coriender leaves

Pomfret Masala fry

Pomfret Masala Fish Fry also called the Naked fry 
This pomfret Masala fry is spicy & masalas are well coated so no extra coating is required while frying so these are called Masala fry 

Combine it with Drumsticks Sambar
I have used Aachi Fish Fry Masala for this Masala fry

Ingredients for Masala Fry(4-5 fish steaks)
Aachi Fish Fry Masala: 4sps
Tamarind Paste 
or else
Lemon juice:1/2
Little Salt to taste
Coconut Oil: 3-4 sps

Marinate the fish steaks apply salt(very little )to taste keep for 5 min
Mix together Aachi Fish Fry Masala &1/2 Lemon juice or tamrind paste 2-3sps to form a thick paste 
Squeeze the fish remove excess water & apply this paste leave to marinate for 1/2 hr to 1 hr

In a pan heat Oil on tawa add then place the fish & fry 2-3 min each side....

Tawa Masala fish fry ready serve with Drumsticks Sambar and Rice

Daal Vada

Daal Vada....for evening snacks try these Crispy fried lentils cutlets

Usually every special occasions like any vegeterian parties & Social gatherings specially weddings this  Daal Vada is served as a starter Everyone loves this crispy treat

Very easy to make, just needs a bit prep of Soaking the lentils 3-4 hrs advance

Daal vada Ingredients

Bengal gram dal(yellow flat lentil): 4 cups soaked
Ginger : 1 inch
Green chilies: 3-4
Onion: 2
Salt to taste
Greens like dill leaves & Fenugreek(optional)
Oil for deep frying

Method
Soak lentils( Daal) in water for 3-4 hrs
Drain it then add in blender along with ginger & 
green chilies
Don't add water grind coarsely
Remove in a mixing bowl
Add chopped onions, add dill leaves & Methi leaves chopped

Mix add salt to taste & mix well
In a deep kadai heat oil to deep fry
Once its hot reduce heat to medium
Make medium size balls of the mix & flatten it with hands

It must be of tikki shapes but not very thick

Fry in oil, add 5-6 in a batch flip in between

Fry till changes colour to light brown, remove on absorbent

Note: Oil for deep frying must not too hot else inside will not be cooked

Remove the vadas once it starts to change colour.Don't brown it too much it may taste bitter

King Fish fry

Surmai Fish fry, Seer fish fillets fried coated with Cornflour for the crispy fish fries, Served with Fish curry Rice & Appitizer drink Solkadhi made with Kokam

With very few Ingredients this crispy fish fry is ready

Ingredients:

Seer fish Fillets: 2
Red chili powder: 2-3tsps
Turmeric: 1/2 tsp
Tamarind paste: 2tbsps
Coconut Oil: 4-5 tbsps
Salt to taste
Cornflour: 1 cup
Curry leaves few

Method

Take Seer fish steaks & clean several times
Marinate with salt leave for 5 min
Mix together Red chili powder, turmeric & tamarind paste
Apply this paste generously on fish fillets & leave half an hr to marinate
Coat these in Cornflour dust off extra then shallow fry in oil with curry leaves or Tawa fry on a pan in lesser oil

Crispy Fish fry is ready to serve