October 12, 2017

Simple Homestyle Chicken Curry


I make this chicken curry very often, as it taste excellent with rice and rotis.  We can fasten the process by pressure cooking the dish.  


Ingredients :

  1. Chicken, washed & cut - 1 kg
  2. Onions - 2 nos
  3. Ginger garlic paste - 1 tbsp
  4. Green chillies - 2 slit length wise
  5. Tomato puree - 1 cup
  6. Turmeric powder - 1/2 tsp
  7. Red chilly powder - 1 tsp
  8. Coriander powder - 1 tbsp
  9. Cumin powder - 1/4 tsp
  10. Coconut milk - 1 cup
  11. Garam masala powder - 1 tsp
  12. Curry leaves
  13. Salt to taste
  14. Oil 
For spice paste :
  1. Red chillies - 2 nos
  2. Poppy seeds - 1 tbsp
  3. Peanuts - 1 tbsp
  4. White sesame seeds - 1 tbsp
Dry roast the ingredients and grind them to smooth paste.


Method :

1.  Heat oil in the heavy bottomed pan, add finely chopped onions.  Saute till tender.

2.  Add ginger garlic paste, turmeric powder and salt.  Saute.

3.  Add chicken pieces and cook them for 5 mins over medium heat.

4.  Add red chilly powder, coriander powder, cumin powder, tomato puree and spice paste.  Add enough water to adjust the consistency.  Cover and cook for 15 mins or until done, over medium heat.



5.  Add coconut milk and garam masala powder.  Cook for few mins and turn off the flame.

6.  In a separate pan, add oil, slit green chillies and curry leaves.  Cook for few mins.  Garnish the chicken curry with this tadka.


Serve with rice / rotis.

October 10, 2017

Salted Caramel Cake !!


This cake has a lovely light crumb and salty-sweet deliciousness, which is well worth every step.


Ingredients :
  1. All purpose flour - 240 gms
  2. Baking powder - 1 tsp
  3. Butter - 11o gms
  4. Granulated sugar - 225 gms
  5. Dark brown sugar - 150 gms
  6. Eggs - 3 nos
  7. Vanilla extract - 1 tsp
  8. Milk - 240 ml
For Cream Cheese icing :
  1. Butter - 75 gms
  2. Cream cheese, room temperature - 225 gms
  3. Icing sugar - 250 gms
For Salted Caramel Sauce :
  1. Butter - 90 gms
  2. Granulated sugar - 200 gms
  3. Double cream - 120 ml
  4. Sea Salt flakes - 1 tbsp

Method :

For the cake :

1.  Preheat the oven to 180 C.  Grease and line up the baking pan with parchment paper.

2.  Sieve together flour and baking powder.

3.  In a mixing bowl, cream the butter and both the sugars until light and fluffy.  Add the eggs, one at a time, beating nicely until the whole mixture is well combined.

4.  Add vanilla extract, then mix in the dry ingredients alternating with the milk.  Pour the batter in the prepared pan and bake it for 30 mins or until the toothpick inserted comes out clean.  Allow to cool completely.


For the Salted Caramel sauce :

5.  Heat the sugar over low to medium heat.  When the sugar starts to melt, gently swirl the pan but don't stir.  Cook for 5 mins or until the colour changes to brown.

6.  Remove from heat and add the butter.  Allow the butter to melt completely and then slowly stir the  mixture.

7.  Slowly, pour the cream and the sea salt.  Bring the mixture back to low heat and warm until it's a smooth sauce.  Leave to cool completely.

For the Cream cheese icing :

8.  Cream the butter until light and fluffy.  Slowly, add the sifted icing sugar.  

9.  Add cream cheese and caramel sauce.  Whisk until pale and smooth.

Assembling :

10.  Divide the cake into two layers, spread the caramel sauce and cream cheese icing.  Place the top layer of the cake and spread the remaining cream cheese icing and drizzle the caramel sauce and create the marbled pattern on top of the cake.


Enjoy baking :)

October 8, 2017

Fool Proof Poached Eggs !!


A foolproof method for perfectly poached eggs with tight egg white and liquid yolk, perfect for breakfast or toppings.


Ingredients :
  1. Eggs
  2. Distilled White Vinegar - 1 tbsp
  3. Water

Method :

1.  Fill a skillet half way up with water.

2.  Bring the water to a simmer, add the vinegar.

3.  Break each eggs into a small bowl, slowly add each egg into the simmering water.  Let it cook for 1 min exactly.  Switch off the flame and place a lid on the skillet.  Let them sit in the hot water for 5 mins.

4.  Take the egg out of the water, pat them dry on a paper towel.


Serve immediately.

October 5, 2017

Green tomato Chutney - Hot n Spicy !!!


Hot and spicy green tomato chutney is delicious when served with hot rice and ghee.  This is the wonderful way of using fresh, green tomatoes from your garden.


Ingredients :

  1. Green tomatoes - 10 medium sized
  2. Garlic - 7 pods
  3. Onion - 1 small sized
  4. Green chillies - 4 to 5 nos (to taste)
  5. Oil - 2 tsp
  6. Mustard seeds - 1 tsp
  7. Chana dal - 1 tsp
  8. Curry leaves 
  9. Shallots - 12 nos
  10. Salt to taste
  11. Coriander leaves for garnishing

Method :

1.  Clean and cut the green tomatoes roughly.

2.  Heat a tsp of oil in the pan, add chopped tomatoes, garlic, green chillies and chopped onion.  Cover and cook till done.  Cool the mixture completely and grind them coarsely.

3.  Heat a tsp of oil, add mustard seeds, channa dal, curry leaves and chopped shallots.  Saute.

4.  Add the grounded tomato puree and salt to taste.  Cook until done.

5.  Garnish it with coriander leaves.



Serve with rice.

September 30, 2017

Home Style Vegetable Soup


Vegetable soup is one of the simplest soup and the best way to use the leftover vegetables.  Addition of lentils mix gives thickness and richness to the soup.  I like to serve this vegetable soup with whole wheat bread or garlic bread.


Ingredients :

  1. Vegetables (Carrot, beans, corn,peas, cabbage)chopped - 1 cup
  2. Lentil mix (Toor dal, channa dal, moong dal, raw rice, idly rice) - 2 tbsp
  3. Vegetable stock / Water - 2 cups
  4. Oil / Butter - 1 tsp
  5. Bay leaf - 1 no
  6. Black pepper powder - 1 tsp
  7. Onion, chopped - 1 small sized
  8. Tomato , chopped - 1 small sized
  9. Salt to taste
  10. Coriander leaves

Method :

1.   Pressure cook the lentil mix and smash them to smooth paste.

2.  In a heavy bottomed pan, add butter and bay leaf.  Add finely chopped onion and saute.

3.  Add finely chopped vegetables, tomato and salt to taste.  Saute.



4.  Add smashed lentil paste and vegetable stock.  Cover and cook until done.

5.  Finally, remove the bay leaf and garnish it with coriander leaves and black pepper powder.


Serve warm with bread.

September 28, 2017

Squid Pepper Fry

Squid pepper fry is a very tasty and delicious dish flavoured with pepper and other spices.  In this preparation, squid is marinated and fried till crispy.  Alternatively, this can be grilled in oven too.  Enjoy this squid fry as an appetiser or with rice.


Ingredients :

  1. Squid, cleaned and cut - 1/2 kg
  2. Oil - 1 tbsp
  3. Fennel seeds - 1 tsp
  4. Ginger garlic paste - 1 tsp
  5. Red chilly powder - 1/2 tsp
  6. Turmeric powder - 1/2 tsp
  7. Coriander powder - 1 tbsp
  8. Garam masala powder - 1/2 tsp
  9. Salt to taste
  10. Curry leaves
  11. Black pepper powder - 1 tsp



Method :

1.  In a mixing bowl, combine ginger garlic paste, red chilly powder, turmeric powder, coriander powder, garam masala, salt and squid together.  Marinate for 30 mins.

2.  Heat oil in the frying pan, add fennel seeds, curry leaves and marinated squid.  Cook until done.

3.  Before switching off the flame, add pepper powder and stir. 



Serve with rice.

September 23, 2017

Fresh Tomato Juice


Healthy, delicious, easy, simple and refreshing tomato juice helps in reducing the cholesterol level.  Addition of black pepper powder gives an additional kick to the juice.  Like to have any time of the day.


Ingredients :

  1. Ripe tomatoes - 2 nos
  2. Water - 1  cup
  3. Salt to taste
  4. Black pepper powder
  5. Ice cubes, optional

Method :

1.  Quarter the tomatoes.  In a blender, blend together tomatoes, water, salt, black pepper powder and ice cubes.

2.  Strain through the filter and pour into glasses.


Serve immediately.

September 21, 2017

Dhokla !!


Try this soft and spongy dhokla's with green chutney.


Ingredients :

  1. Besan / Chick flour - 1 cup
  2. Ginger and green chilly paste - 1 tsp
  3. Semolina - 1 tbsp
  4. Turmeric powder - 1/4 tsp
  5. Sugar - 1 tsp
  6. Salt to taste
  7. Fruit Salt (Eno Salt ) - 1/2 tsp
  8. Lemon juice - 1 tbsp
  9. Oil - 1 tsp
  10. Luke warm water 
  11. Yoghurt - 1 tbsp
For Tempering :
  1. Oil - 1 tbsp
  2. Mustard seeds - 1 tsp
  3. Green capsicum, thinly sliced - 2 tbsp (optional)
  4. Green chillies - 2 nos
  5. A pinch of hing
  6. Curry leaves 
  7. Grated coconut - 1 tsp

Method :

1.  Dry roast the besan slightly. 

2.  In a mixing bowl, combine together roasted besan, ginger & green chilly paste, semolina, turmeric powder, sugar, salt to taste, oil, yoghurt, water and lemon juice.  Mix well without any lumps. 

3.  Boil the water in the steamer. Meanwhile, grease the pan with oil.

4.  Now, add the eno salt in the batter and stir gently.  Pour the batter immediately in the greased pan. Place the pan inside the steamer and close the lid. 


5.  Steam cook the dhokla's for 15 mins.  Turn off the flame and cool down a bit.  Cut them into desired shapes.

6.  Heat oil in the pan, add mustard seeds, capsicum, green chillies, hing, curry leaves, grated coconut and little water finally. 

7.  Pour the tempering over the dhokla and serve.


Enjoy with green chutney.

September 18, 2017

Mushroom Pepper Fry - Chettinad style !!


Try this spicy, hot and delicious dry mushroom pepper fry with rice or rotis.


Ingredients :

  1. Button mushrooms - 250 gms
  2. Oil - 1 tbsp
  3. Fennel seeds -1/2 tsp
  4. Mustard seeds - 1 tsp
  5. Curry leaves, few
  6. Green chillies - 2 nos
  7. Onion, sliced - 1 large sized
  8. Turmeric powder - 1/2 tsp
  9. Black pepper powder - 1/2 tsp
  10. Coriander powder - 1 tbsp
  11. Cumin powder - 1 tsp
  12. Salt to taste

 Method :

1.  Clean the mushrooms and slice them.

2.  Heat oil in the pan, add fennel seeds, mustard seeds and curry leaves.  

3.  Add green chillies and sliced onion.  Saute till tender.


4.  Add turmeric powder, coriander powder, 1/4 tsp pepper powder, cumin powder and sliced mushrooms.  Cover and cook till done.

5.  Finally, add the remaining pepper powder and cook till the water evaporates.  Switch off the flame.


Serve hot with rotis or rice.

September 15, 2017

Tulsi Jeera Water | Holy Basil n Cumin Herbal water


Suffering from cold / cough / headache / indigestion problem?  Try this best home remedy bowl of herbs for immediate relief.  


Ingredients :

  1. Water - 1/2 lt
  2. Cumin seeds - 1/2 tsp
  3. Basil leaves - 20 leaves
Method :

Warm the water along with cumin seeds.  Add basil leaves and switch off the flame.  


Drink warm.

September 13, 2017

Tomato Pickle !!


Hot, spicy and tangy tomato pickle taste great with rice, rotis or as a sandwich spread.


Ingredients :
  1. Tomatoes - 1 kg, washed and chopped finely
  2. Oil - 1/4 cup
  3. Turmeric powder - 1/2 tsp
  4. Hing - 1/4 tsp
  5. Chilly powder -  3 tbsp
  6. Salt to taste
  7. Tamarind extract  - 1 tbsp
  8. Mustard seeds - 2 tsp
  9. Fenugreek seeds - 1 tsp

Method :

1.  Dry roast the mustard seeds and fenugreek seeds and grind them to fine powder.  Keep aside.

2.  In a wide pan, add the finely chopped tomatoes and cook them over medium heat.  Let the tomatoes gradually mash and reduces.

3.  Add tamarind extract and keep cooking until the mixture becomes thick.


4.  In a separate pan, heat oil and switch off the flame.  Add chilly powder, turmeric powder, hing and salt to taste in the oil.  Pour the oil in the tomato mixture.

5.  Add grounded spice powder to the tomato mixture.  Keep stirring for 5 mins or until done.

6.  Allow it cool completely and store it in an air tight container.


Refrigerate for longer use.
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