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Tuesday, June 24, 2008

Aranti Pandu Kachayam

Everytime I get Bananas from the stores I always wish I made Kachayam for snacks dont know why I waited all these days to make them. Namo and Myself would be very excited when my Mom makes Kachayam. We would run to the kitchen every now and then and have them hot from the skillet... That was good old days...


Bananas - small 2 nos. ripe and sweet
All Purpose Flour - handful
Sugar - 2 tbsps powdered
Baking Powder - 1/4 tsp
Salt - 1/4 tsp
Water - few tbsps
Oil for deep frying


1. Peel the Bananas and mash them in a large bowl. Mix in the remaining ingredients except Water and Oil.
2. Sugar itself will give the dough a thick consistency, if needed add Water and bring the dough to Idly Flour consistency.
3. Heat Oil in a skillet, when it is hot reduce the flames and always keep it in medium.
4. Using a spoon drop the dough into Oil and roll them if needed until it is cooked.
5. If Oil is not hot enough then increase the flames but before the dough is dropped in, reduce the flames and cook the balls slowly on medium flames so that the dough inside cooks well.

Thursday, June 19, 2008

Bread Upma


Red Onion - 1 medium
Tomatoes - 2 nos.
Curry Leaves - few
Garlic Paste - 2 tbsps
Green Chutney - 2 tbsps
Cilantro - few stalks
Mustard Seeds - 1/2 tsp
Cooking Oil - 3-4 tbsps
Bread Slices - 6-7 nos.
Salt to taste

Green Chutney Ingredients:
Mint Leaves - few stalks
Ginger - 1 inch
Green chillies - 4 nos.


1. In a skillet heat Oil and add Mustard Seeds and allow it to pop.
2. Add the sliced Onions, Curry Leaves and Salt and cook until the Onions are translucent.
3. Now add the Green Chutney and Garlic Paste and cook till oil starts seaping out.
4. Mix in the chopped Tomatoes, cook until the Tomatoes are tender.
5. Crumble the Bread slices and add it to the mixture, mix well and add Cilantro.
6. Keep the flames medium all the time. Too much of masala would not taste good with bread.
If the Bread is fresh then leave them out before cooking or toast them so they loose their moisture.

Monday, June 9, 2008

Gobi Manchurian


For the Fritters:
Cauliflower Florets - 1 pack
All Purpose Flour - 1 1/2 cups
Yellow Corn Flour - 1 cup
Ginger Paste - 2 tbsps
Garlic Paste - 2 tbsps
Chilli Powder - 1 1/2 tbsps
Salt to taste
Oil for deep frying

For Garnishing:
Garlic Cloves - 4 nos. finely chopped
Ginger - 1 inch finely chopped
Soy Sauce - 2 tbsps
Balsamic Vinegar - 2 tbsps
Ketchup - 2 - 3 tbsps
Shallots - few stalks
Salt to taste
Oil - 2 tbsps
Lemon slices - few


1. In a large bowl heat Water add the Cauliflower Florets and Salt until tender. Drain the Water and pat it dry.
2. In a bowl mix all the ingredients for fritters and deep fry in Oil and drain the excess Oil on paper towel.
3. In a pan heat Oil, add finely chopped Ginger - Garlic and Shallots, Salt and mix well. If there is any remains of the batter for fritters add in and stir well.
4. Now add Vinegar, Say Sauce and Ketchup stir well and mix in the Cauliflower fritters.
5. Cook for 5 - 10 mins on low flame. Squeeze in a lime and serve hot.

Serve with: Roti, Fried Rice, Pulav or just as Snacks

Sunday, June 8, 2008

Fried Rice


Basmati Rice - 1 cup
Ghee - 1 tbsp
Water - 2 cups
Salt to taste
Eggs - 2 nos.
Onion - 1 medium finely chopped
Shallots - few stalks chopped
Carrot - 2 medium washed, peeled and diced
Zucchini - 1 medium peeled and diced
Soy Sauce - 3 tbsps
Pepper - 1/2 tsp
Chilli Powder - 1/2 tbsp
Balsamic Vinegar - 2 tbsps
Olive oil - 2 tbsps
Cilantro - few stalks finely chopped


1. Wash Rice. In a pressure cooker heat Ghee and add Rice and Salt stir for a coupla mins then pour water and pressure cook.
2. In a large pan heat Olive Oil and Onions and Salt cook until the Onions are translucent.
3. Add the Carrots and Chilli Powder cook until the raw smell disappears.
4. Crack in the Eggs, sprinkle Salt and Pepper cook for a min then add the Zucchini, Soy Sauce and Vinegar mix well.
5. Add the Shallots, cooked Rice and sprinkle Cilantro. Cover and cook for 10 - 12 mins on reduced flames.

Saturday, June 7, 2008

French Toast


Bread - few slices (white)
Egg - 2 Nos.
Egg Whites - 2 Nos.
Milk - 1/4 cup
Haldi - 1/4 tsp
Sugar - 6-7 tbsps
Cinnamon Powder - 1/4 tsp
Vanilla Extract - few drops
Salt a pinch

Whipped Cream


1. Beat the Egg Whites and Eggs, then add the remaining ingredients and whisk tholroughly.
2. Heat a tawa, spray oil and dip the Bread slices and toast them on medium flame.
3. Toss the Bread Slices until they dont burn up.
4. Serve with Whipped Cream and Strawberries.

Friday, June 6, 2008

Chicken Tikka


Chicken Breasts - 1 lb
Onion - 1 large finely chopped
Tomoatoes - 3 nos. diced
Chilli Powder - 1 1/2 tbsps
Coriander Powder - 1 1/2 tbsps
Bay Leaves - 2 nos.
Ginger Garlic Paste - 2 tbsps
Garam Masala - 1/2 tsp
Chicken Broth - 1 cup
Cooking Oil - 2 tbsps
Salt to taste

Onions - 1 medium cut into rings
Tomatoes - 1 small cut into rings
Cilantro - few stalks finely chopped


1. In a skillet heat Cooking Oil and add the Bay Leaves.
2. Fry the Onions until transparent then add the Ginger Garlic Paste.
3. When Oil seaps out add the Tomatoes, Chilli Powder, Coriander Powder and Salt.
4. Cook until Tomatoes are well cooked, add Chicken Broth for the Tomatoes to cook.
5. Then mix in the Chicken and the Broth, cook until the Chicken is soft.
6. Garnish with Onions, Tomatoes and Cilantro.

Serve With: Parotha, Bread, Chappathi.

Thursday, June 5, 2008

Bhel Puri


Puffed Rice - 2 cups
Sev with Moong Dhal - 1 cup
Onion - 1 medium finely chopped
Tomatoes -2 ripe diced
Carrot - 2 nos. peeled and shredded
Cilantro - few stalks finely chopped
Potato Chips - few flakes

Sweet and Sour Chutney:
Dates - 4 nos. deseed and soak in water
Tamarind - small lime size soak in water
Jaggery - 1 tbsp
Roasted Peanuts - handful
Turmeric Powder - 1/2 tsp
Chilli Powder - 1/2 tsp
Paparika - 1/2 tsp
Cumin Seeds - 1 tbsp roasted and powdered
Mint Leaves - few stalks
Salt to taste


1. Blend Dates, Tamarind and Jaggery to a fine paste.
2. Heat a skillet and pour the Dates and Tamarind paste, add Peanuts and mix well.
3. Sprinkle Salt, Turmeric Pwd, Chilli Pwd, Paparika, Cumin Pwd.
4. In a Motor grind the Mint Leaves and mix it with the Paste. When the Paste thicken remove from flames.
5. Mix Onions, Carrot, Cilantro and Tomatoes in a large bowl, add few spoonfuls of the Sweet and Sour Chutney now add the Puffed Rice and Sev.
6. Transfer the mixture to a plate and sprinkle some Sev on top and crush the Potato Chips and serve immediately.

                Sweet & Sour Chutney

Wednesday, June 4, 2008

Tandoori Chicken


Chicken Breasts - 1 lb
Turmeric Powder - 1/4 tsp
Chilli Powder - 1/2 tbsp
Paparika - 1/2 tsp
Pepper - 1/2 tsp crushed
Cumin Powder - 1/2 tbsp
Garam Masala - 1/2 tsp
Coriander Powder - 1/2 tbsp
Ginger Paste - 2 tbsp
Garlic Paste - 2 tbsp
Garlic Salt - 1/2 tsp
Curd - 1 cup
Salt to taste
Sambar Powder - 1 tbsp
Red Food Color - a pinch (optional)
Cumin Seeds - 1/2 tbsp
Onion - 1 small
Cilantro - few stalks
Oil - 4-5 tbsp


1. Wash the chicken and cut them into desired sizes.
2. Mix all the ingredients until Food Color and marinate for 30 mins.
3. In a skillet heat Oil and add Cumin Seeds, once it splutters add the marinated Chicken.
4. Cover the pan and cook for 10-15 mins until the Chicken is soft by tossing it occassionally.
5. Before the dish turns dry add in the chopped onion and mix thoroughly.
6. Garnish with Cilantro and serve hot.

Serve with: Bread

Adding Sambar Powder was Namo's idea and it did work out well... I liked the dish and it tasted good. I dint have any Food color so the color may not be upto how Tandoori Chicken looks...

Tuesday, June 3, 2008

Angel Hair Pasta with Shrimps

I happened to visit Star Market last Sunday and tasted this it was lovely, I thought I shall give it a try...


Angel Hair Pasta - 1 pack
Shrimps - 1 1/2 cup washed, deveined and tail removed
Garlic Cloves - 4 nos. chopped
Garlic Salt - 1/2 tbsp
Pepper - 1/2 tsp (cruched)
Paparika - 1/4 tsp
Crushed Red Chillies - to taste
Salt to taste
Olive Oil - 4-5 tbsps
Parsley for Garnishing


1. In a large pasta bowl add adequate Water and Salt, bring it to a boil. When its bubbly add the Angel Hair Pasta and boil for 4-5 mins as directed.
2. Drain the Pasta and reserve some Water.
3. In a wok heat Olive Oil and Shrimps, when they turn golden add the chopped Garlic and Garlic Salt.
4. Saute well with Red Chilli Flakes, Paparika and Pepper.
5. Add the reserved water and cook for a while then add the Pasta and check for Salt.
6. Garnish with Parsley and serve hot.

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