Delicious Paneer tikka masala!!

Ingredients
5 tsp. lemon juice
1 tsp. grated ginger
2 garlic cloves, crushed
2 green chili, chopped
3 tbsp. chopped coriander
1 tsp. chili powder
salt to taste
250g paneer cut into cubes.
2 tbsp. vegetable oil
2 onions, chopped in 1-inch long thin slices
tsp. turmeric powder
3-4 tbsp. thick yogurt
cup milk
Directions
Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and
paneer in a bowl . Cover and leave to marinate for an hour.
Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent. Add turmeric
powder, yogurt, milk and the remaining coriander. Stir for a few minutes till the sauce thickens.
Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the
seasoning.
Serve hot garnished with fresh coriander with your choice of Indian bread or rice

1Like Share
Spice egg curry for you friends!!:)
Ingredients:
Eggs : 4
Onion : 1(finely chopped)
Tomatoes : 2(chopped)
Ginger garlic paste : 2 tsp
Cumin seeds : 1 tsp
Red chilli powder : 2 tsp
Coriander powder : 1 tsp
Cumin powder : 1/2 tsp
Garam masala powder : 1/2 tsp
Chicken masala powder : 1/2 tsp(optional)
Oil : 1 tbsp
Salt : to taste
Coriander leaves : 3 strings
Method of Preparation
Boil the eggs for 15 to 20 min. Peel the shells and cut them vertically into two halves.
Heat oil in a pan and add cumin seeds.
Then add the chopped onions till it becomes translucent.
Then add the ginger garlic paste followed by the chopped tomatoes and salt.
Fry them till they become soft.
Then add the red chilli powder, coriander powder, cumin powder, chicken masala powder and
garam masala powder accordingly.
Fry it for 2 minutes and then add water.
Then add the eggs and let it boil till it forms a thick gravy.
Garnish it with coriander leaves.
Serve hot with chapati or rice.

2Like Share

13 people like this.

Preparation time : 25 mts

Cooking time : 30 mts
Serves : 4 people
Shrimp Curry
Ingredients:
1 big Onion finely chopped
1 Tomato diced
4 tsp Oil
1 lb Shrimp
1/4 tsp Black Pepper
1 tsp Red Chilli powder
1/4 tsp Turmeric powder
1 tsp Lemon Juice
4 dried Red Chillies
1/4 cup frozen of fresh Coconut
3 cloves of Garlic
1 tsp Ginger garlic paste
1/2 cup Coriander leaves
1 1/2 tsp Coriander powder

1 tsp Cumin powder

1 tsp Garam Masala
Method:
1) Wash shrimps well in cold water and remove its tail.
2) Take red chilli powder, ginger garlic paste, black pepper, lemon juice, turmeric powder in a
bowl, add shrimps to it, mix well and marinate shrimps for 30 mts.
3) Take 3 to 4 dried red chillies remove seeds and soak in hot water for 30 mts. Now take
coconut, garlic and red chillies in to blender and grind to make smooth paste.
4) Heat up oil, add onions and saute till onions gets light brown color.
5) Add coriander powder, cumin powder, mix and cook for 2 mts.
6) Add coconut paste, mix well and cook for 5 mts.
7) Add tomatoes, red chilli powder, mix well, add some water, cover and cook for 5 mts till
tomatoes become soft and well blended with onions.
8) Add marinated shrimps, mix, add water, salt to taste, mix well, cover and cook for just about 5
mts on a medium heat till the shrimps are cooked.
9) Garnish with coriander leaves!

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Chettinad Mutton Biryani

Ingredients
for cooking the mutton
Mutton-300 gms
Chili powder-2 teaspoons
Turmeric powder-1 teaspoon
Crushed ginger-a small piece (Or ginger garlic paste-1 teaspoon)
Curry leaf-little
To Grind
Red chilli-2
Green chilli-2
Small onion-10
Garlic-10
Fennel seeds-1 teaspoon
Clove-2
Cardomom-2
Cinnamon-2 small pieces
Ginger-2 small pieces
Mint leaf-handful
For sauting
Minced onion-2
Minced tomato-2
Mint leaf-handful
Fennel seeds-1 teaspoon
Clove-2
Cardomom-2
Cinnamon-2 small pieces
Bay leaf-small piece
Curry leaf-little
Jeeraga samba rice-1 cups (300 gms).
Wash the rice. Soak for 10 minutes. Drain the water. Keep the kadai/skilet in the stove. In a
teaspoon of butter or ghee fry the rice in medium fire for 3-4 minutes i.e., till the rice does not
catch the bottom of the kadai. Frying the rice is to make sure that the biryani doesnt get over
cooked.
Procedure
First keep a small cooker in the stove.
In a teaspoon of oil add the crushed ginger kept for cooking mutton.
Saute for a minute. Add the mutton pieces and saut for 2 to 3 minutes.
Now add the chili powder and turmeric powder. Mix well.
Add a pinch of salt. Pour 1 cups of water. Close the cooker and cook for 8 minutes.
While cooking the mutton, grind the items given in to grind. Keep the rice ready (As given).
Mince the onion and the tomatoes.
Once the mutton is cooked, After the pressure gets released, open the cooker
Strain the mutton stalk (gravy in the mutton) and keep aside. This has to be used instead of water
Keep ready 2 table spoons of thick curd
Now we have to make the Biryani

Keep a big cooker in the stove. In 2 table spoons of oil season the byriani with the items given in
to season.
Saute the onions till oil oozes. Add the grinded masala now and saut for 2 minutes.
Now add the tomato pieces and saut till they become soft.
Add the mutton pieces and mix well.
Now add 2 table spoons of yogurt and mix.
1:2 is the ratio of water to rice including yogurt
Measure the mutton stalk you have
For 1 cups of rice you have to pour 3 cups of water including yogurt.
IF you have 2 cups of stalk the add 1 more cup of water
When this mixture boils, add the salt needed
Add the rice kept ready. Mix everything well.
Close the cooker. When pressure comes put the weight
Keep the stove in low medium fire.
Cook exactly for 10 minutes (Dont wait for any whistle) .switch off the stove in the tenth minute
Open the cooker after the pressure goes
Mostly the first impression you will have is that there is excess water.
Dont worry, after all the steam goes it will be perfect.
If you want the biryani little sticky then reduce water next time.But first time follow the recipe
Mix gently. Garnish with coriander leaves . You Biryani is ready.Have a go at it and leave a
comment for me.
Source:Google

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Onam special Trivandrum Chicken Recipe...have fun:)

Ingredients:
Chicken - 1 kg
Chilli Powder - 3 tblsp
Ginger - 1 inch piece, chopped
Garlic - 10 cloves
Button Onions - 10
Aniseed - 1 tblsp
Lime Juice - 2 tblsp
Red Food Colouring - 1/4 tsp
Rice Flour - 4 tblsp
Coconut Oil (or any other Cooking Oil) - 1/4 kg
Method:
1. Wash and clean the chicken.
2. Cut into large pieces and make gashes in it.
3. Grind chilli powder, ginger, garlic, onions and aniseed into a paste.
4. Add the lime juice and colouring to the ground paste and rub the chicken pieces with it.
5. Keep in a cool place for 4 hours.
6. Sprinkle the rice flour over and fry the chicken pieces in hot oil.
7. The residue of the fried flour should be drained and sprinkled on the chicken pieces.
8. Serve hot.
Source:Google

2Like Share
Stuffed Crust Pizza
Pizza with cheese stuffing will make it more cheesy and of course more yummy.... and I made
this time with Fajita filling but you can make it with any topping of your choice...
for dough:
all purpose flour 3 cups
yeast 1 tsp
sugar 1 tsp
salt 1 tsp
butter 2 tbsp
water for kneading
for fajita filling:
boneless chicken small chunks 1 lb
garlic paste 1 tsp
crushed red pepper 1 tsp
salt 1 tsp
wooster sauce 2 tbsp
lemon juice 2 tbsp
chili garlic sauce 2 tbsp
onion cubes
bell pepper cut in strips
mushrooms sliced
pizza sauce
cheese strings for stuffing
mozzarella cheese
cheddar cheese
oregano leaves to sprinkle on top
crushed red chili to sprinkle (optional)
for step by step recipe with pictures:
http://www.facebook.com/photo.php?
fbid=511441388873174&set=a.459030744114239.124762.434418296575484&type=3&theater
in mixing bowl, add flour, salt, sugar and butter
mix yeast with some warm water, leave it for 2 -3 minutes... it will become frothy which means
its active and good to use... if it doesn't get frothy... means yeast has some problem
add in flour and knead it with water to make a soft dough.... knead it for 8 - 10 minutes... more
you knead it better the result

cover in a bowl and set aside for 40mins to an hour for it to double in size....
now for the filling:
make a mixture with, garlic paste, salt, red chili, lemon juice, worcestershire sauce and chili
garlic sauce
add the chicken pieces... mix well and leave it... give it at least 15 minutes
heat about 1 tsp of oil, add marinated chicken and cook till tender and all water dries
transfer in bowl... let it come on room temperature
now assembling, if you are using strings cut them in half... you can cut the strips from a cheese
block as well
take the 3/4 part from dough.... roll it on pizza plate and corners of the base must bit thick as you
are going to roll them inner side
it should be at least 1 inch out of pizza tray...
place the strips around the edges
roll in the extra base which was out of tray... and cover the strings
press the inner tucking firmly... make sure... it close completely otherwise cheese will come out
when you bake
leave it covered for second proofing... and then bake it on 450F/250C for 7 to 10 minutes
bring it out and let it rest for few minutes... now the topping part.... spread the pizza sauce
then sprinkle some cheese, then place the cooked chicken all over.... onion cubes, bell peppers
and mushrooms...
sprinkle both the cheese generously.... sprinkle oregano leaves and crushed red chili...
bake it on 500 f/300 C... till cheese get bubbly on top....
cut the wedges.... and this time I served it with cheesy garlic biscuits and enjoyed it
Alhumdulilah

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Eggless Mayonnaise
Ingredients :

3 tablespoons lemon juice

cup soy milk (or skim)
teaspoon salt
teaspoon mustard
6 teaspoons vegetable oil
Combine your lemon juice, soy milk, salt, and mustard in a blender. On a medium speed, blend
the ingredients together. Next, take your vegetable oil and gradually blend it in. Add in a few
more drops of oil, and then blend and repeat. You'll notice the mayonnaise will get thicker in
consistency. When it's finished, transfer the mayonnaise into a container, and refrigerate.

Corn Fritters (Maka Pakoda)

Ingredients:
Boiled Corn- 2
Onion-1 big sized or 1 cup
Gram or Chickpeas flour (Besan)- 3 tbsp
Rice flour-1 tbsp
Ginger- 1 inch piece
Green Chilies- 2
Cumin powder-1 tsp
Coriander powder- 1 tsp
Turmeric Powder : tsp
Asafetida (hing)- tsp
Red Chili Powder : tsp
Chopped Fresh coriander (cilantro)- cup
Salt to taste

Oil for deep frying

Method :
Grind the boiled corn, green chillies, ginger into a paste. Combine the ground corn, chopped
onion, besan, rice flour, salt, above all spices and cilantro in a mixing bowl. Take a small portion
of this mixture and drop them into the hot oil. Deep fry the fritters until golden brown and crispy.
Remove from the oil and serve hot with tomato ketchup.

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SPICY BOMBAY BIRYANI
Who dont like biryani ???? no one na:D..so here is my version of spicy bombay biryani.......
Bombay Mutton Biryani:
For Mutton Marrination:
Mutton:500 gm
Yougart:1 1/2 cup
Ginger garlic paste: 1 tbs
Dry plums/sookha allu bokhara:1/2 cup
Salt: to taste
Red chilli powder:1 tsp
Garam masala powder/All spice powder:1 tsp
Powder of nutmeg and mace/Jaifal and jawatri powder:1/2 tsp
Mix all the spices in yougart and add mutton in it leave the mixture for marination of about 3-4

hours.
For potatoes:
Take 3-4 medium sized potatoes and cut into four pieces and then fry these in oil.
For Gravy:
Take 1 cup of oil add 5-6 tomatoes chopped and cook
until tomatoes are soft and tender.
Now add mutton in yougart mixture to tomatoes.
Cook on medium heat i did it in pressure cooker and cooked for 15 minutes.If making without
pressure cooker then add 2-3 glass of water and cook covered until meat is cooked.
Then add potatoes and cook for further 5-6 minutes until potatoes are full done.
For rice:
Soak half kg of rice in waterfor 30 minutes.
Now take a big pan and add salt,3-4 black peppers, 2 big cardamoms,1 cinnamon stick,1 tsp
zeera,3-4 badyaan flower/aineseeds, 3-4 curry patta/bay leaves.
Now boil water with all this spice when water comes to boil add rice in it and cook until half
done.
Assembling.
Grease the pot with little oil then place a layer of rice, pour some yellow food color.
Now add chopped mint leaves and coriander leaves some green chillies.
Add next layer of mutton masala.
Alternate all the layers and on top add 2 tsp of kewra water and keep it on dum for 5- 10 .
Serve hot with raita nad salad..enjoy:)

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Dhansak tastes even better the next day!
Ingredients:
1 cup mixed lentils - toor, masoor, urad and moong (1/4 cup each)
500 gms chicken pieces of your choice - boneless
10 black peppercorns
8 cloves
1"piece cinnamon
1/4 tsp grated nutmeg
1" piece of mace
2 large bay leaves
1 star anise
3 dry red chillies
1 tbsp cumin seeds
1 tbsp coriander seeds
1/2 tsp fenugreek seeds
1 tsp sesame seeds
1 tsp turmeric powder
1 large bunch each of fresh coriander leaves and fenugreek leaves (approximately 150 gms/ 0.33

lbs each)
1/2 bunch mint leaves (approximately 75 gms/ 0.17 lbs)
1 tbsp tamarind paste
1 tbsp garlic paste
1 tbsp ginger paste
2 tbsps vegetable/ canola/ sunflower cooking oil
1 litre chicken stock
Salt to taste
Preparation:
Wash the lentils well. Put them in a deep pan, add the chicken stock, salt to taste and a cup of
water. Boil till the lentils are soft. Add more water if required.
While the lentils are boiling. Heat a griddle or heavy-bottomed flat pan on a medium flame and
dry roast all the spices (except the turmeric and nutmeg) till they begin to release their aroma.
Remove from the fire, cool and then grind to a fine powder in a dry coffee or spice grinder. Mix
in the turmeric and nutmeg and blend well. Keep aside.
When the lentils are cooked soft, whisk them to get a smooth soup-like consistency. Keep aside.
Heat the cooking oil in a pan on a medium flame and when hot, add the fresh coriander,
fenugreek and mint leaves to it. Fry till soft. Remove from the fire and cool. Grind into a smooth
paste in a food processor.
Heat a deep, heavy-bottomed pan on a medium flame and add the lentils, ginger, garlic and
tamarind pastes and bring to a boil, stirring frequently to prevent sticking. The consistency
should always be like a medium-thick soup. Add a cup of water, the spice powder and corianderfenugreek-mint paste you made earlier, salt if required and the chicken pieces. Mix well.
Simmer and cook till chicken is done. Add more water to maintain consistency.
Serve Dhansak hot with Brown Rice and Kachumbar salad.

2Like Share
Mutton Chukka...Believe me ..its an amazing recipe ..no onions ..no tomatoes... no chopping
...only great flavour...try it over the weekend:):)
Instructions (Preparation Steps):
1. Cut mutton into very small cubes (smaller pieces cooks eas
ily and tender)
2. Mix garam masala, chilli powder, lemon juice, ginger garlic paste, add salt and little water and
cook them in pressure cooker (appx 4 whistles)
4. Heat oil in a frying pan
5. Fry fennel, cinnamon and curry leaves
6. Add boiled mutton and fry until the aroma eludes and oil comes our seperately.

3Like Share

Sweet Mango Pickle

By Yogesh Singh, August 16, 2012, In Chutneys
100 Servings ~ 30 minutes for preparation, 45 minutes for cooking
Home Chutneys Sweet Mango Pickle

1 kg raw mango

2 1/2 cup sugar

1 cup white vinegar

3-4 red chilies

6-7 black peppercorns

1 teaspoon salt

1/2 teaspoon black salt

1 teaspoon jeera powder

4-5 green cardamom

Sweet Mango Pickle

Mango is the king of all fruits and the national fruit of India. Raw mangoes are useful to beat the
summer heat and can be used to prepare a number of dishes. Sweet Mango Pickle is an easy to
prepare dish from raw mangoes and can be preserved throughout the year and is best when
served with Lachcha Parathas or Roghini Paratha.

Directions to prepare Sweet Mango Pickle

Preparation:
Wash the raw mangoes properly. Pat them dry with a clean dry towel. Peel off the skin from the
mangoes and grate them and keep aside.
Cooking:
Keep a wok on a medium heat and let the wok heat a little. Add the grated mangoes to the wok
and mix well. Let cook for 2 minutes. Add the sugar and let the sugar melt into the wok. Reduce
the flame. Let cook for 15 minutes more on low flame. Keep stirring lest the mixture may stick
to the bottom of the wok. Once the mangoes start changing color, add white vinegar to the wok.
Let cook for another 20 minutes on low flame. Keep stirring at frequent intervals.
Now add red chilies, crushed black pepper, crushed green cardamom seeds, salt, black salt, jeera
powder and mix well. Once added, mix well and let cook on low flame until the whole mixture is
reddish brown in color and has attained a thick consistency. Your sweet mango pickle is now
ready.
Remove it from the heat and let cool. You can now preserve the sweet mango pickle in a dry
glass bottle for later use. Sweet Mango Pickle is best when served with Lachcha Paratha or
Roghni Paratha.

To know more about mango pickles, visit the link about.

Harissa Hareesa
By Yogesh Singh, August 7, 2012, In Non-Veg main Courses, Non-Veg Starters
4 Servings ~ 10 minutes for preparation, 150 minutes for cooking
Home Non-Veg main Courses Harissa Hareesa

900 gram mutton(goat meat)

3-4 cloves garlic

2 medium onions

5 black peppercorns

1 1/2 teaspoon fennel seeds

4 cloves

1 pinch cinnamon stick

2 big black cardamom

8-9 small green cardamom

1 teaspoon shahi jeera

1 teaspoon turmeric powder

Salt to taste

1 1/2 cup wheat flour

2 cup oil

1 spanish onion

Harissa Hareesa Delicious Kashmiri Dish

Harissa also known as Hareesa is a delicious Kashmiri recipe of goat meat or mutton. The dish
requires patience and is time taking but is worth it. Harissa is a yummy treat to the taste buds
and can be served with naan or pita bread. Harissa is served with seekh kababs in the original
kashmiri dish. Hope you enjoy the delicious dish.

Directions to prepare Harissa Hareesa

Preparation:
Cut two onions in quarters. Slice two onions into thin slices. Clean all the fat from the mutton
pieces and keep aside. Make garlic paste of the peeled garlic.
Cooking:
Put the following ingredients in pressure cooker mutton, garlic paste, quarter onions, black
peppercorn, small green cardamom, black cumin seeds (shahi jeera), fennel seeds, cloves,
cinnamon (dalchini), big black cardamom, turmeric powder and salt to taste. Now fill the cooker
with water such that everything is soaked deep into it. Place the cooker on medium-high heat and
let cook for two whistles. Reduce the flame now and let simmer for 45 minutes to 1 hour. Turn
off and leave till the pressure releases.
When the pressure is released and the stuff cooled inside remove the cardamom, cinnamon stick,
peppercorns and cloves. Remove the bones from the meat. Separate the broth from the pieces.
Now using a blender or mixer grind the mixture coarsely using both if needed. Now add wheat
flour to broth (1 cup) and let it boil. Mix this boiled wheat flour with blender meat and grind both
of them together.
Now, take a nonstick pan and put the whole mixture in the non-stick. Now, cook the whole stiff
for nearly 45 minutes stirring frequently. When the required consistency is achieved switch of the
flame and keep the harissa aside.
When serving heat about 1 cup oil and fry the thin slices onions till golden brown. Mix this
with meat mixture. You are now ready to serve the hot harissa with seekh kabab. You can also
serve the harissa with naan or pita bread.

You can also find the recipe of harissa which I followed at lifensuch.

Please do put your comments about the recipe once you have tried it!!
Feel free to contact me in case of any queries/concerns at Contact Me.
chettinad surmai fish fry
Ingredients
2 surmai (King fish)
15 cloves garlic
1 knob ginger, mashed
1 tsp cumin
1 tsp fennel
1 tsp coriander seeds
1 tsp black pepper
1/2 tsp mustard seeds
Curry leaves, a small bunch
Sea salt, to taste
50 ml refined oil
1 jug water
1 tomato, chopped
1 tsp turmeric powder
1 tsp red chili powder
5 tsp tamarind extract
1 small cup cornflour
Method
In a pan, dry roast garlic cloves, smashed ginger, cumin seeds, fennel, coriander seeds, black

pepper, mustard seeds, few curry leaves, seal salt, refined oil and little water.
Pound them in a mortar and pestle.
In the mortar and pestle, add one chopped tomato, turmeric powder, red chili powder, salt and
tamarind extract.
Pound them together and spread it over the chopped Surmai.
Sprinkle some cornflower over the fish for the batter to stick.
Marinate the fish in the fridge for 20 minutes.
In a pan, fry the fish with the refined oil and serve hot.

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21 people like this.

Chicken Satay...
500g de-boned Chicken Thighs & legs preferably or / chicken breast, do not trim off fat..
1/2 Onion or shallots/ pearl onions - 4-5

Garlic- 2 pods
a small pc of galangal or ginger (optional)
1-2 tbsp minced lemon grass (optional)
1/2 teaspoon Salt
3 teaspoon Brown Sugar
1tsp Coriander Powder
1/2 tsp Turmeric Powder or a small pc of fresh turmeric
1 tsp Cumin Powder or fresh cumin
1tsp Sweet Paprika Powder
1 tsp Chili Powder
1 tablespoon Curry Powder
Fish Sauce - 2 tsp (optional)
Soya Sauce - 2 tsp (optional)
1/2 teaspoon sesame oil
If using wooden skewers, soak them in water for 30 min.. Cut chicken into thin strips and
place in a bowl. Place all marinade ingredients in a food processor or chopper. Grind it to
paste. Taste-test the marinade - it should taste sweet, spicy, and salty. Add more salt or
spices to adjust the taste. Pour the marinade over the meat and stir well to combine.
Allow at least 1 hour for marinating, or longer (up to 24 hours). When ready to cook,
thread meat onto the skewers. Grill it,turining it every 5 min and basting it with the
leftover marinade Depending on how thin your meat is, the satay should cook in 10 to 20
minutes.
Serve with satay sauce, cucumber and onion....
Satay Peanut Sauce:
1 1/2 cup dry roasted peanuts (unsalted) (or use 4-5 tbsp crunchy peanut butter)
Spicy Paste: To Grind
6-8 dried red chilies (seeded and soaked in warm water)
3 cloves garlic
3 shallots
2 lemon grass (white parts only)
1 inch galangal or ginger
1 tablespoon coriander powder
3/4 cup
1/4 cup coconut milk
1 tablespoon sweet soy sauce
1 1/2 tablespoon brown Sugar
pinch of salt
1/4 cup oil
1 heaping tablespoon tamarind pulp (soaked in 1/4 cup water for 15 minutes, squeeze the
tamarind pulp for juice and discard the pulp)
Method:

Crush the peanuts coursely with mortar and pestle. set aside.
Make Spice Paste - grind all 07 ingredients to fine paste.
Heat oil and fry the spice paste until aromatic and smell spicy. Add the peanuts paste/
peanut butter, tamarind juice, water, sugar, sweet soy sauce and stir thoroughly.
Simmer in low heat while continue stirring for about 3 minutes until the peanut sauce
turns smooth..
Add the milk and simmer another 5-6 minutes. The sauce is ready for serving.

5Like Share
Pre-Weekend Recipe:Prawn Koliwada is a spicy Fried Prawn dish, relished as a starter in
restaurants , can also be a star appetizer of your party. In contrary to the popular belief that this
dish originated on the Konkan coast, it is actuall
y a dish originated in the Sion fishing village, or koliwada in Mumbai by a north Indian
immigrant from Punjab. These deep-fried ,crunchy prawns can be identified by their signature
red color because of the use of Kashmiri red chili powder.
Ingredients :
12 medium sized prawns
1 and 1/2 tbsp gram flour/ besan
1 tsp all purpose flour
1tbsp yogurt
1 tsp ginger paste
1 tsp garlic paste

1 and 1/2 tbsp lemon juice

1 tbsp kashmiri red chili powder
1 tsp coriander powder
Salt, to taste
1 tsp oil, used for marination
Oil, for deep fry
1 tsp chat masala
Preparation :
Peel and devein the prawns, wash thoroughly and pat dry.
In a bowl, marinade the prawns with ginger garlic paste, 1/2 tbsp kashmiri red chili powder,
coriander powder, 1 tbsp lemon juice, salt, keep marinated for 15 to 20 minutes.
Once marinated, squeeze out the extra moisture, add all purpose flour, gram flour/besan, another
1/2 tbsp kashmiri chili powder, rest 1/2 of the lemon juice, yogurt with 1 tsp of oil. Mix all the
spices with the marinated prawns.
Prepare oil for deep frying, make sure to maintain the temperature at medium high, else the
outside of the prawns will get cooked faster ,while the inside will remain uncooked and raw. Add
one prawn initially in the hot oil to check if it is sufficiently hot.
Next add the marinated prawns in the hot oil in batches, fry till they turn a rich golden brown
color on both the sides.
If you want to avoid deep frying, arrange the marinated prawns on an aluminium foil in a baking
tray, drizzle a little oil on the prawns, BROIL on HIGH, 5 to 7 minutes on both sides or until they
turn a light golden brown color on both sides.
source:google

2Like Share

16 people like this.

Healthy Reasons to Have Warm Water in the Morning

Some people have tea first thing in the morning. Some others? They drink a full glass of
warm water. The second group of people are at an advantage. Here's why.

1. Warm water flushes out t

he kidneys
2. It prepares the stomach for food by stimulating the glands on its walls
3. It helps regular bowel movements
4. It cleanses the system
5. It encourages weight loss. Don't ask me how. It does!

Here are seven health benefits of cashews.

1. Cancer Prevention
Cashews are ripe with proanthocyanidins, a class of flavanols that actually starve tumors and
stop cancer cells from dividing. Studies have also shown that cashews can reduce
your colon cancer risk. Their high copper content also endows the seed with the power to
eliminate free radicals and they are also good sources of phytochemicals and antioxidants that
protect us from heart disease and cancer.
2. Heart Health

Cashews have a lower fat content than most other nuts and most of it is in the form of oleic acid,
the same heart-healthy monounsaturated fat found in olive oil. Studies show that oleic acid
promotes good cardiovascular health by helping to reduce triglyceride levels, high levels of
which are associated with an increased risk for heart disease. Cashews are wonderfully
cholesterol free and their high antioxidant content helps lower risk of cardiovascular and
coronary heart diseases. The magnesium in cashews helps lower blood pressure and helps
prevent heart attacks.
3. Hair and Skin Health
Cashews are rich in the mineral copper. An essential component of many enzymes, copper plays
its part in a broad array of processes. One copper-containing enzyme, tyrosinase, converts
tyrosine to melanin, which is the pigment that gives hair and skin its color. Without the copper
cashews are so abundant in, these enzymes would not be able to do their jobs.
4. Bone Health
Cashews are particularly rich in magnesium. It's a well-known fact that calcium is necessary for
strong bones, but magnesium is as well. Most of the magnesium in the human body is in our
bones. Some of it helps lend bones their physical structure, and the remainder is located on the
surface of the bone where it is stored for the body to use as it needs. Copper found in cashews is
vital for the function of enzymes involved in combining collagen and elastin, providing
substance and flexibility in bones and joints.
5. Good for the Nerves
By preventing calcium from rushing into nerve cells and activating them, magnesium keeps our
nerves relaxed and thereby our blood vessels and muscles too. Too little magnesium means too
much calcium can gain entrance to the nerve cell, causing it to send too many messages, and
leading to too much contraction.
Insufficient magnesium leads to higher blood pressure, muscle tension, migraine headaches,
soreness and fatigue. Not surprisingly, studies have demonstrated that magnesium helps diminish
the frequency of migraine attacks, lowers blood pressure and helps prevent heart attacks.
6. Prevent Gallstones
Data collected on 80,718 women from the Nurses' Health Study demonstrates that women who
eat at least an ounce of nuts each week, such as cashews, have a 25% lower risk of developing
gallstones.
7. Weight Loss
People who eat nuts twice a week are much less likely to gain weight than those who rarely eat
nuts. Cashew nuts are indeed relatively high in fat, but it is considered "good fat." This is
attributable to the ideal fat ratio in the nut, 1:2:1 for saturated, monounsaturated, and
polyunsaturated, respectively, which is recommended by scientists for tip-top health. Cashew
nuts contain less fat than most other popular nuts, including peanuts, pecans, almonds and
walnuts. They are dense in energy and high in dietary fiber, making them a very valuable snack
for managing weight gain

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2,022 people like this.

Breaded shrimp recipe:

Ingredients:
1lb large shrimp (peel and deveined, and butterflied if you choose)
4 cups water
1 cups corn starch
2 eggs
2 cups breadcrumbs
teaspoon garlic powder
teaspoon onion powder
Oil (for deep frying)
Cooking Instructions:
Step 1: In a large bowl mix water, cornstarch and eggs. On a plate or using a shaker bag mix
breadcrumbs, onion and garlic powder.
Step 2: Dip the shrimp into the cornstarch mixture until completely coated and then roll them in
the bread crumb mixture. Stir the cornstarch batter, and then dip the shrimp back into the mixture
and roll in breadcrumbs once more.

Step 3: Deep fry shrimp in batches until golden brown. Drain on paper towels.
Source:Google

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10 people like this.

Kaleji Tikka Gravy

Chicken Kaleji: half kg
salt: as per ur taste
lal mirch, dhania powder, haldi:
Shan tikka masla: 2 tsp
Tomatoes: 3 medium sized (makes around 1 pao)
Onion (thinly sliced): 4 medium sized
GG: 2 tbsp
green chillies: 3 finely cut.
1. Fry onion in oil till a bit golden
2. add GG, fry well.
3. add all diced tomatoes with all spices and bhnofy it nice. around 10 minutes.
4. add kaleji..mx well. lid the pan and leave to cook till tender.
5. Chek after 25 minutes. crush the tender kaleji with the back of ur spoon a bit. add green
chillies.

6. keep stiirring and bhooning till u acheve a nice thick gravy

7. give smoke with a coal atleast 2 times.

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9 people like this.

Chicken Tart
A savory tart or a pie would always be delightful when you have them home made... its a crispy
crust filled with yummy chicken with some veggies and yummy layer of cheese is cherry on to
p [:)]
For dough:
all purpose flour 2 cups
butter 1/2 cup (125 gm)
salt 1/4 tsp
baking powder 2 tsp
milk 1/2 cup
For filling:

boneless chicken 1 cup

onion finely chopped 5 -6 tbsp
garlic mince 1 tsp
butter/oil 3 tbsp
salt 1/2 tsp
black pepper 1/2 tsp
flour 2 tbsp
cream 2 tbsp
milk 1/2 cup
bell pepper 1 medium (small chunks)
cheese - blend of mozzarella n cheddar
oregano - optional
for step by step recipe with pictures:
http://www.facebook.com/photo.php?
fbid=505818516102128&set=a.459030744114239.124762.434418296575484&type=3&theater
To make the pastry:
combine the flour, baking powder and salt in a large mixing bowl....add the butter and mix with a
pastry blender or hands
until the mixture resembles coarse crumbs
make a well in the middle of the pastry... pour water and bind the dough until it holds together
without being too wet or sticky
separately make chicken filling... heat oil or butter...
add onions and cook till soft
add minced garlic and mix
add chicken pieces..cook till chicken changes it color... cover for 2-4 minutes....
cook till chicken release water and tender
Add flour, salt and pepper ...give it a quick stir then add cream and milk... and mix immediately...
add chopped bell peppers and mix,...switch off the flame
transfer it into other bowl and cool completely
now for the tart.... generously grease 9 inch pie pan

roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick
carefully roll the dough up onto the pin and lay it inside pie pan
press the dough into the pan so it fits tightly...press the edges into the sides of the pan...
shave off the excess hanging dough with a knife...
prick the bottom all over with the fork
now bake it for 15 - 20 minutes in preheated oven on 350F/180C...
remember the tart will be cooked again with the filling.... it should be cooked but light in color so
that it will not burn on the second bake
spread the chicken filling into the cooled tart shell
sprinkle mix of cheddar and mozzarella cheese and sprinkle some oregano leaves
and bake again until cheese melted and set
cut into wedges and serve

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9 people like this.

Saima Saqib added to foodilicious

Muthi Kabab" is a purely punjabi dish. The Punjabi people are known for their distinctive
cooking style and taste and i am PUnjabi:)
500 gm. ground / minced meat
2 to 3 tbsp basin (gram flour
)
1 tsp dessicated coconut (optional)
1/2 tsp garam masala
1 tsp ginger garlic paste
1 tsp salt ( or to taste )
1 1/2 tsp red chillies powder
1 1/2 tsp red chillies, crushed
Pinch of nigella seeds, optional
1 tsp coriander seeds, crushed
1 small onion, finely chopped
2 tbsp mint / green coriander leaves,chopped
2 green chillies, finely chopped
1 tomato finely chopped (removed seeds)
Pomegranate seeds 1/2 tsp
1/4 tsp chat masala
1/4 to 1/2 cup oil, for frying
1.Combine all ingredients except oil in a large bowl.
Mix well and let stand 1/2 an hour to blend flavors.
Take some mixture. With wet hands, shape mixture into thin sausage shapes about 4" long.
2.Heat oil for shallow frying in a large pan / wok.
Place kababs and cook on low heat for about 15-20 minutes until light brown and cooked
through. Turn off the heat.
3.To give kababs a BBQ effect, separately heat a piece of coal until red hot and place it in a small
bowl inside the pot.
Pour 1 tbsp oil over it and immediately cover the pot. Open after few minutes.
Serve with tamarind chutney, salad and yogurt raita.
NOTE: Don't stir kababs with spoon as they are tender and can break. Just move the pan
occasionally to turn the kababs. Kababs will leave water during cooking, cook till water dries
out.

1Like Share

4 people like this.

Fragrence Pk added to foodilicious

RasMalai

milk powder 1 cup

baking powder !/2 tsp
all purpose flour 1 tbsp
oil 1 tbsp
egg 1
cardemom seeds (grinded) 1/2 tsp
milk 1 and 1/2 ltr
cardamom powder 1 tsp

sugar as per ur taste

pistachio nd almond for garnishing
method
in wok add milk cardamom powder sugar nd bring to boil now slow the flame
in bowl add milk powder baking powder cadamom powder oil all purpose flour nd egg
now make smooth dough
make small balls bcoz it ll b swollen double in size
add balls into milk nd cover the lid cook for 8 to 10 minutes at slow falme
close the flame when u feel its cooked completly
chill garnish with almonds and pistachios nd surve

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Chicken Aloo Samosa
SIIIIIIIIIIIIIIIIIIII Spicyyyy Yummy

Chicken Aloo Samosas :)

Sath imli ki chutni Ho tu kiya kehne :D
For Samosas:
Used my old recipee....
RECIPE..
ingredients for dough..
4tb spoon oil ,
2 cups of maida( white flour),
half tspon salt ,
3 tb spoon desi ghee
1 to 2 tspoon zeera ..
. knead all these ingrdients 2gther... with slightly warm water..
for filling.. add 2 cups of boiled thn shredded chicken..... 2 large size potatoes mashed..
mix 2gthr n add red chili flakers, red chilli powder, lil of chinese salt, salt ,green chillies,
coriandr, zeera ,2to 3 tb spoon of chilli sauce ,2 to 3 tb spoon of soya sauce , half t spoon
of blck pepper ...u can also add boild peas...
serve it hot n always wid green coriandr chuttni .. u will luv n enjoyy.!!!

Everyones Favorite chicken wings fried and then tossed and rolled in sweet and spicy sauce and
served with KFC style fried rice...what a Delicious Combo...just loved it:)!!
Saucy Chicken wings:
Ingredients:
Chicken wings: 8 pieces without skin you can use with skin also
Salt: 1tsp
Soya sauce: 1 tbsp
white vinegar: 1 tbsp
White pepper:1/2 tsp
Red chilli flakes:1/2 tsp
Ginger garlic paste: 1 tsp
Prick the chicken wings with a fork very well .
Marinate chciken wings with all above mentioned ingredients and leave for 2-3 hours.
Frying:
NOW add 3 tbsp of plain flour/maida and 2-3 tbsp of corn flor in the marinated chicken and mix
lightly to coat flour on chicken wings.
Deep fry chciken wings for 15 minutes until golden and crispy.
Sauce:
Take 1 tbsp of oil add 1 tsp of freshly chopped garlic and saute.
Now add 1/2 cup of chilli garlic sauce and 3 tbsp of ketchup. and 1/2 tsp of red chilli
flakes(optional) if you like spicy then add it otherwise just skip it.
Mix well and add 1 cup of chicken stock i used chciken cube dissolved in water.
Now cook the mixture, when it start boiling then add corn flour 2tbsp) mixed in 1/4th cup of
water.
Add little by little until the suace is thick.
Yummy sauce is ready now remove it from heat and toss fried chicken wings in this sauce.Or just
pour sauce over the fried wings....yummmy sauce wings are readyto serve with rice...
KFC Style fried rice:(My Way...)
4 Cups of boiled rice( Boil rice with 1 tbsp of salt along with 1 tbsp of oil to avoid rice from
sticking each other).
In a pan add 3 tbsp of butter and 1 tbsp of oil heat butter until melted, now add 3-4 big green
chillies whole.
Cook until green chillies begin to splutter, add 1 tbsp of gram masala and now add boiled rice.
At this stage add 1 crushed cube of chicken stock and add 1-22 pinches of yellow food color mix
the rice very well.Turn off the heat and delicious,aromatic fried rice are ready to serve...enjoy:d!!

1Like Share
Monday recipe:Honey BBQ Chicken Wings
Ingredients:
20 chicken wings- clean, cut and tips removed
1 tsp salt
1 tsp pepper
garlic powder
1 tsp paprika
1 cup flour
Sauce:
1 cup of barbecue sauce of your choice
2 tbsp Sriracha chili sauce or any kind of chili sauce (optional)
3 tbsp honey (more if you like it sweater)
1. Marinate the wings with salt, pepper, garlic powder and paprika for an hour.
2. Heat up the oil to about 350 degree F in a deep fryer, or you can use a deep heavy skillet with
enough oil to fry the wings.
3. Lightly coat it with the flour. Fry the wings in batches until theyre golden brown and crispy.
4. In a small saucepan, heat up the BBQ sauce, chili sauce and honey. Once the wings is done
toss it with some BBQ sauce. Serve warm or at room temperature.

Note: I over-fried the wings a bit that is why the color was a bit dark to my liking.
Source:Google

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17 people like this.

Kolkatans are better known for their taste and choice for recipe. Although Bengali dishes are
very popular, yet preparations of various countries and places in India have grown popular with
the cosmopolitan characteristics of the city. In t
his cuisine section, we are trying to figure out some very special and delicious menu that could
be easily prepared at home. The recipe has been brought in here from different sources and we
thank them for their cooperation in enlighten us with the special dishes.
Ilishmacher Tok
This is a traditional preparation of Hilsa fish (popularly known as Ilish Maach), very much
famous in the river/sea side villages where Ilish maach is abundantly available.
Ingredients
Ilish Maach 10 pieces (moderate size) cleaned

Dry Red Chilly 6 pieces

Smashed Mustard (Sarshe Bata) 25 gms
Imli stock 5 Tablespoonful
Haldi (Turmeric) 2 teaspoon
Paanch Foron 1/2 teaspoonful
Sugar 2 Tablespoonful
Mustard Oil 25 grams
Salt
1/2 teaspoon
Preparation
The preparation is very simple.
Step 1 - Soak fish pieces in Haldi and Salt for 30 minutes.
Step 2 - Put the pan on the oven.
Step 3 - Put oil in the pan.
Step 4 - Put Paanch Foron, Red Dried Chilly.
Step 5 - Put the fish pieces in the pan and fry the fish for 3 minutes.
Step 6 - Put 2 cups of water in imli and mix to make stock.
Step 7 - Put this Imli stock in the pan and wait for 30 seconds.
Step 8 - Add sugar in it.
Step 9 - Allow the entire things get boiled on seamed oven for 5 minutes in the
open pan.
Ilisah Maacher Tok is now ready to serve.
Source:Google

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20 people like this.

Sunday lunch special recipe:Chicken Chaap!

Ingredients :
Chicken : 500 gms
Onion Paste : 4, medium size
Ginger Paste : 1 tbsp.
Garlic paste : 1 tbsp.
Tomato puree : 1, medium size
Yogurt : 3-4 tbsp.
Rose water : 1 tsp.
Kawra water : 1 tbsp.
Turmeric Powder : 1 tsp.
Kashmiri Red Chilli Powder : 11/2 tsp.
Black Pepper Powder : 1 tsp.
Garam Masala Powder : 1 tsp.
Sugar : 1/2 tsp.
Salt to taste
Refine Oil : 2 tbsp.

Ghee : 2 tbsp.
For Tempering :
Bay leaves : 1 or 2
Whole Garam Masala Powder : 2 cardamoms, 2 cloves, 1" cinnamons
Method :
To prepare the chicken chaap, firstly marinate the chicken with half of ginger-garlic paste,
yogurt, and salt for 2-3 hours.
Heat oil and ghee in a pan, add bay leaves, whole garam masala and sugar to it. When seeds are
splutter then add onion paste, fry till it become golden brown.
Now add rest of ginger-garlic paste and tomato puree, cook well. Add turmeric powder, red chilli
powder, pepper powder and salt, mix masala for 5 mins.
Then add marinated chicken to the mix and fry for 5 minutes. Close the lid of the pan and steam
for 10 - 15 minutes till the chicken becomes tender. Do not add water.
Open the lid and add garam masala powder, rose water and kawra water, Stir the mix thoroughly.
Cover and cook for 3 4 minutes more.
Chicken Chaap is ready to serve!!:)

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12 people like this.

Recipe:Ilish Biryani
(Serves 5-6)

Ingredients
Basmati rice, 500 g
Hilsa, 1 kg (7-8 pieces)
Mustard oil, 400 ml
iced onion (medium size), 3
Garlic paste, 1 tbsp
Ginger paste, 1 tbsp
Green chilli paste, 1 tbsp
Green chillies (slit), 5-6
Mustard paste, 1 tbsp
Kashmiri red chilli powder, 1 tbsp
Turmeric powder, 1 tbsp
Bay leaves, 3
Khoya, 50 g
Salt to taste
Method
Soak Basmati rice for 30 minutes and keep aside.
Marinate the hilsa with turmeric and salt, including the head.
Heat mustard oil in a wok. Fry the sliced onion till golden brown and keep aside. Lightly
fry the hilsa and keep (including the head).
Keep aside 3/4 of the mustard oil used to fry the hilsa. Let the rest remain in the wok.

To this oil add garlic paste, green chilli paste, mustard paste, turmeric powder and
Kashmiri red chilli powder and cook for a while. Add the hilsa head and 1 litre of water.
Simmer till it reduces to one-third. Strain and keep aside.
Boil water for the rice in a container (dekchi or a flat-bottomed wok) with bay leaves and
salt and cook the rice till it is 3/4 done.
Now take a thick-bottom copper dekchi and put half of the boiled rice and sprinkle with
reduced hilsa stock, hilsa pieces, half of the mustard oil, fried onion, khoya and cover this
with remaining rice and repeat the same with the remaining ingredients.
Cover the dekchi with a lid and seal it with dough made from atta.
Set your oven temperature at 160C and cook the biryani for about 30 minutes.
Serve hot with fresh green salad.
Recipe courtesy: 6 Ballygunge Place,Kolkata
Picture:Google

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Recipe: Malabar fish fry:

Ingredients :
Fish (Any,I used Pompfret/King fish) - 1/2 Pound
Chili Powder - 1 - 1 1/2 Tbsp
Turmeric Powder - A Little
Salt - As Per Taste
Ginger-Garlic Paste - 1 Tbsp each
Oil - For Frying(As Required)
Method :
1) Cut,clean and wash the fish.Marinate it with chili powder,salt,turmeric,ginger and
garlic paste.Keep aside for 1/2 hour.
2) In a non stick pan,pour 2-3 Tbsp of oil.Once the oil gets hot,put the fish pieces and fry
well on either side adding little by little oil whenever required .While frying top it with
some curry leaves and sliced onions.It will add a different flavour and will be very tasty.

4Like Share
Asfia Taranum Khan aded to FOODILCIOUS "COOKS @ WORK"
My weekend special egg biryani n lauki ki kheer enjoyed with my neighbour friend
ingredients

Boiled eggs as needed 6

1 big onion sliced
500 gms potato
ginger garlic 1tb
rice 500gms( boiled with salt untill 1 kanni left )
tomato 4-5 chopped
red chilli 1tb
coriander powder 1tb
1.1/2 tb cumin
cinnamon 1
green cardamom 3-4
cloves 6-7
black pepper 8-10
salt
zarda colour
kewra
lemon 1tb
mint,coriander leaves
green chillies
Heat oil fry onion till golden brown then take it out and keep a side in same oil put potatoes ,..fry
5 min then add tomato,ginger garlic,whole spices, coriander powder,salt,red chilli,onion,fry fry
till oil separtes around 10 min then add egg mix with light hands ...layer green chillies,green
coriander ,mint ..layer rice ...sprinkle..kewra,lemonjuice,zarda colour put on dum untill rice done
......receipe by fati
lauki ki kheer
1 medium lauki grated n boiled
1 litre milk
1 cup sugar
1/4 cup sabu dana soaked n boiled seperately
1/4 cup pistachio soaked in water n peeled n sliced
green food colour 1 pinch
vanilla essence 1 tspn
condensed milk 1/2 cup
method
boil milk n add sugar n bring it to a boil n then add boiled lauki n sabu dana n mix wen u add
sabu dana the consistency becomes thick then add condensed milk n vanilla essence n green
colour n mix well n garnish with pistachios n serve chilled

17Like Share
CHILLY CHICKEN RECIPEE:
Ingredients:
Chicken kg, boneless, cut into 1-inch pieces
Onion 2, medium size, finely sliced
Ginger inch size, finely chopped and crushed
Garlic 2 beads, finely chopped and crushed
Tomato 1, big size, fully ripe, pureed; or alternatively use 1 tablespoon of tomato sauce
Green chillies 3, medium size, medium hot, finely chopped
Capsicum - 1, sliced length-wise
Red chilly powder 1 teaspoon
Black pepper powder teaspoon
All purpose flour 2 tablespoons
Soya sauce 3 teaspoons
Vinegar 2 teaspoons
Salt teaspoon
Oil 1 tablespoon
Method: Mix well the flour, chilly powder, black pepper powder, soya sauce, vineger, tomato
puree, ginger, garlic, and salt. Add the chicken pieces to this marinade and marinate it covered
for 2-4 hours in a refrigerator. Heat oil in a fry pan and when the oil is very hot, add the onions
and saute till slightly golden. Add the marinated chicken pieces and capsicum and saute on low
heat for 30 to 35 minutes or until the chicken is tender taking care not to burn the chicken pieces

by stirring continually. Sprinkle a litte hot water only whenever needed while cooking. Serve it
hot garnished with onion rings, lemon wedges, tomato slices, and/or fresh green chillies as a
main entre or as appetising snacks. Enjoy!

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