Sabudana and Semiya Payasam

SABUDANA AND SEMIYA PAYASAM

Sabudana and semiya payasam is a very tasty and traditional dish usually prepared during festive and special occasions. It's one of the easiest desserts that can be prepared in a few minutes.

Course: Dessert/ Sweet dish
Cuisine: South Indian
Cook time: 40 minutes
Serves: 6
Author: Saranya Prabhu

INGREDIENTS:

• 1 cup vermicelli, roasted
• 1 ltr Milk
• 1 cup Sabudana (Soaked for 3- 4 hours)
• 50 g Sugar
• 1/2 tsp cardamom powder
• 10 cashew nuts
• 10 Raisins 
• 2 tablespoon ghee
• A pinch of salt

HOW TO MAKE:

1. Heat ghee in another pan and roast cashew nuts and raisins. Keep it aside.
2. Boil milk in a vessel, once it reaches the boiling point, lower the flame and add roasted vermicelli and soaked sabudana. Stir in between and let it cook on low flame.
3. Once it is fully cooked add sugar and cardamom powder. Cook for 5 more minutes.
4. Add the roasted cashew nuts and raisins to payasam.
5. Transfer to a bowl and serve hot or chilled.

Mutton Curry (South Indian Style)

MUTTON CURRY (SOUTH INDIAN STYLE)

Delicious, soft tender chunks of lamb meat in South Indian style spiced with onion tomato gravy. 

Course: Main Course

Cuisine: South Indian

Prep time: 5min

Cook time: 1 hour

Marination time: 4 hours

Serves 3-4

Author - Saranya Prabhu

INGREDIENTS:

For Mutton marination 

• 500 grams mutton with bone
• 2 tablespoon curd (to tenderize the meat)
• 1 1/4 teaspoon ginger garlic paste
• 1/2 teaspoon salt 
• 1/4 teaspoon turmeric 
• 1/2 teaspoon red chilli powder

For Garam Masala powder

• 1-inch stick cinnamon
• 5 cloves
• 2 green cardamom
• 1 petal star anise

For Mutton Gravy

• 5 tablespoon oil
• 20 sambar onions or 2 large onions, chopped
• 2 cups chopped tomatoes
• 2 small green chili
• 2 teaspoon ginger-garlic paste
• 1/2 teaspoon Turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon Kashmiri chili powder
• 3 tablespoon coriander powder
• 1/2 teaspoon black pepper powder
• 1/4 teaspoon cumin powder
• 1/2 teaspoon garam masala powder
• 3 bay leaf
• 3/4 teaspoon cumin seeds
• 3/4 teaspoon fennel seeds
• Salt to taste
• 1/2 cup chopped coriander
• 10 curry leaves

For cashew poppy paste

• 6 to 8 Cashews
• 1 teaspoon poppy seeds
• 1/2 cup water

HOW TO MAKE:

Preparation for mutton curry

1. Marinate mutton with salt, ginger garlic paste, turmeric, chili powder, and Curd. Set aside for about 4 hours. (Marinating for longer makes the mutton soft and tender. Overnight works best)
2. Keep the mutton out of the refrigerator at least 30 mins before cooking.

Preparing Garam Masala Powder

1. Dry roast the ingredients mentioned above. (Cinnamon, cloves, cardamom and star anise) for a few minutes over medium flame.
2. Let them cool completely and grind them to powder form.
3. keep it aside

Preparing cashew poppy paste

1. Soak the cashew and poppy seeds in water and then grind them to a fine paste. ( Adding this paste at the end will give good consistency. Some time instead of cashew poppy paste, I add coconut paste. This also gives a good taste)

Preparing Gravy:

1. Pressure cook the marinated mutton with about 3 cups of water on high flame for 3 whistles or 10minutes in low medium flame. Let the steam settle and set aside the mutton along with its juice.
2. Heat oil in a deep pan, sizzle the bay leaf. Add cumin seeds,  fennel seed, and some curry leaves. Saute for 2min.
3. Now add onion and green chilies. Fry the onions. 
4. Add ginger-garlic paste, fry till the raw smell goes off.
5. Add in the chopped tomatoes along with all the powders (turmeric, red chili, Kashmiri red chili, coriander, cumin, black pepper). Fry for about 10 minutes or till the masala thickens and oil oozes. 
6. Now add the cooked meat along with the juice, ground masala powder, and salt. Cook for more 10min or till the desired consistency on low flame.
7. Add the cashew poppy paste, simmer for few minutes and switch it off.
8. Garnish with coriander leaves and serve hot with Biryani or Patotta or Dosa. 

Grill Fish in Orange Sauce

GRILL FISH IN ORANGE SAUCE

Super quick recipe of Sweet and sour Basa fish cooked with freshly squeezed orange juice.

Course: Main course

Cuisine: Continental

Prep time:10 min

Cook time: 20 Min

Total time: 30 min

Serves: 2 

Author: Saranya Prabhu

INGREDIENTS:

• 1/2 kg basa fish fillet
• 1 tablespoon Olive oil or vegetable oil
• 4 tablespoon butter
• 1 small onion, chopped
• 4 to 5 garlic cloves, minced
• 3 tablespoon orange juice
• 1/4 teaspoon Pepper
• Salt as per taste

HOW TO MAKE:

1. Wash fish fillet and pat dry. Sprinkle salt and pepper. Keep aside for 1/2 hour.
2. Heat 2tbsp butter and 1 tbsp oil together in a flat non stick pan. Place the fish fillet and cook for 3 minutes on each side or until cooked through. Remove from fire and keep aside.
3. Heat the remaining butter, add garlic cloves and onion. Stir for 2min. Add Orange juice  and mix for 1 min.
4. Place the fish on serving plate, pour orange juice over fish and serve. 

Fish Baked in Cheese Custard

FISH BAKED IN CHEESE CUSTARD

Recipe Type: Main Course

Cuisine: Continental

Serves: 4

Author: Saranya Prabhu

INGREDIENT: 

• 1/2 kg boneless Fish
• 1 bay leaf
• 1 onion
• 2 to 3 garlic flakes, crushed and chopped 
• 2 cloves, crushed
• Salt and pepper to taste
• 2 tomatoes Sliced
• 2 eggs, beaten well with a little salt and pepper
• 50 gm cheese, grated
• 1/2 cup hot milk
• 1tablespoon butter

For Sauce:

• 3 tablespoon butter
• 3 tablespoon plain flour
• 2 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper 

HOW TO MAKE

1. Boil fish by Placing it in a covered vessel with 1 cup water, add 1/2 tsp salt and 1 bay leaf. After the first boil, lower the flame and cook for 10 minutes.
2. Strain and keep the stock aside.
3. To prepare the sauce, melt the butter in a heavy-bottomed pan. Add flour and stir for a minute. Now add milk, stir continuously till slightly thick.
4. Add 1/2 tsp salt and pepper to taste and mix. Remove from fire and keep aside.
5. Heat 1 tbsp butter, add the onion. Cook till transparent. Add garlic and crushed cloves.
6. Now add fish flakes. Add salt and pepper to taste. Cook for 2 minutes.
7. Remove from fire and spread in an ovenproof serving dish.
8. Pour hot White sauce over the fish covering it well.
9. Arrange tomato slices on the White sauce and sprinkle some pepper.
10. Pour beaten eggs over the tomato slices.
11. Beat grated cheese with hot milk and pour over the eggs.
12. Dot with butter and bake in a preheated medium-hot oven, at about 200 degree Celsius for about 30 minutes till the top turns golden brown.

Chicken Ghee Roast

CHICKEN GHEE ROAST

A popular Mangalorean delicacy - Chicken Ghee Roast, is a classic recipe among South Indian Chicken Dishes. Fiery red, tangy and spicy chicken is prepared in Ghee roasted spices. 

Recipe Type: Main Course

Cuisine: Mangalorean / South Indian

Preparation time: 15 min

Cook time: 45 min

Total: 1 Hour

Serves: 5

Author: Saranya Prabhu

INGREDIENTS:

For Marination

• 1 kg Chicken
• 1/2 cup curd, thick yogurt
• 1/2 teaspoon turmeric powder
• 1 tablespoon lemon juice
• Salt to taste

Other ingredients

• 6 tablespoon ghee
• 7 - 8 dry red chilies
• 7 - 8 black peppercorns
• 3 cloves
• A pinch fenugreek seed
• 1 1/2 tablespoon coriander seeds
• 1/2 teaspoon cumin seeds
• 7 - 8 garlic flakes
• 2 teaspoon Jaggery
• 1 1/2 tablespoon Tamarind paste

HOW TO MAKE

1. Marinate chicken in curd, turmeric powder, lemon juice and half tsp of salt for a minimum of 2 to 3 hours or overnight in the refrigerator.
2. Dry roast the red chilies on low flame for 2 mins. Remove from fire and keep aside.
3. In the same pan, add a tsp of ghee and roast fenugreek seed, cumin seeds, coriander seeds, cloves and peppercorns on low flame for 2 mins. Remove from fire and cool.
4. Grind the roasted red chilies and spices along with garlic and tamarind to a fine paste. (I have used 1/2 cup water for grinding), Keep aside.
5. Heat 3 tbsp ghee in a heavy bottomed vessel, place the marinated chicken and roast on high flame for 2-3 mins. After 3 minutes of roasting lower the flame, cover and cook for 15-20 mins or till the chicken is three forth cooked.
6. Remove the sauteed chicken and keep aside.
7. In the same vessel, add the remaining ghee and add the prepared masala paste. Saute on low to medium flame for 7-9 mins or till the ghee separates. 
8. Add chicken pieces and mix well. Add Jaggery, curry leaves and salt to taste. Cover and cook for more 4-5 mins.
9. Remove lid, roast chicken for 2-3 mins. Turn off the flame.
10. Garnish with curry leaves and serve hot.  

Rasgulla

RASGULLA

A popular dessert from bengali cuisine. Soft and spongy balls made out of fresh paneer and dipped in sugar syrup. 

This recipe of rasgulla is quick to make and it can even be tried by beginners.

Course: Dessert / Sweet dish

Cuisine: Bengali, India

Prep time: 20 minutes

Cook time: 15 minutes

Serves: 15 to 18 rasgullas

Author: Saranya Prabhu

INGREDIENTS:

For rasgulla:

• 1-liter milk or 4 cups ( full fat or whole milk)
• 2 to 3 tablespoon lemon juice

For Sugar Syrup:

• 1 1/2 cups sugar
• 4 cups of water
• 3 green cardamom pods

HOW TO MAKE THE RECIPE:

Step 1 - Making Chenna: 

1. Boil milk in a pot. Add 2 tablespoon lemon juice and stir until the milk curdles. ( If it doesn't curdle add 1tablespoon more of lemon juice add stir). Switch off the stove and let it rest for 5 minutes.
2. Place a colander over a large bowl and line with a thin cloth. Drain the curdled milk.
3. Rinse the chenna under running water to remove the acidic flavour.
4. Tie the cloth. Squeeze it well to remove the excess water. Hang it for 1 to 1 1/2 hour.

Step 2 - Making Sugar Syrup:

1. Add sugar, cardamoms and water to a wide pan. (Make sure you use wide pan good enough to hold all the rasgullas. As the rasgulla will double in size when boiled)
2. Stir to dissolve the sugar. Bring it to boil. 
3. Remove and keep aside.

Step 3 - Making Rasgulla: 

1. Knead the chenna well to make it a smooth dough for 3 to 5 minutes.
2. Divide the dough into small portions and make tiny balls.
3. Bring the sugar syrup to a rolling boil on a medium flame.
4. Remove the cardamom pods and add the balls into the syrup. Cover the pot immediately with a lid.
5. Cook on a medium flame for 10 to 15 minutes (or cook till puffed up). 
6. Allow rasgulla to rest and cool completely. Served them chilled.

Kalmi Kabab

KALMI KABAB

Another non-vegetarian delicious recipe from Mughlai cuisine - Kalmi Kabab.

This recipe is prepared by marinating the chicken leg piece or chicken drumsticks in spices and yogurt. The spice gives it a depth of flavour while yogurt keeps them tender and juicy. 

Serve Kalmi kabab as a party starter along with onions and Dahi Pudina Chutney

Course : Appetizer/ sides / snacks 

Cuisine : Mughlai
Prep time: 1 hour
Cook time: 30 Minutes
Serves: 4

Author: Saranya Prabhu

INGREDIENTS:

• 4 chicken leg pieces
• 1 tablespoon cashew nuts
• 1/4th cup hung curd
• 1 tablespoon fresh cream
• 1 tablespoon ginger garlic paste
• 1 tablespoon lemon juice
• 1/4 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala powder
• 1 teaspoon red chilli powder
• 1 teaspoon black pepper powder
• Oil for shallow fry
• salt to taste

How to Cook:

1. To start with thoroughly wash and clean chicken leg pieces.
2. In a mixer, grind the cashew nuts to a fine thick paste using water.
3. In a mixing bowl combine yogurt, cream, ginger garlic paste, lemon juice and mix well.
4. Now add all the spices mention above - turmeric powder, cumin powder, garam masala powder, red chilli powder, black pepper powder, salt and cashew nut paste. Mix everything well.
5. Add the chicken pieces, coat well and refrigerate for a minimum of 30 minutes or overnight.
6. Heat oil in a pan. Place the marinated chicken on it and shallow-fry on high heat till the underside side turns deep golden in colour. Flip and cook the other side till golden.
7. Cover and cook on medium heat for 10 to 15 minutes or till chicken is cooked.
8. Remove from pan and serve hot with onions and curd pudhina chutney.

Garlic Butter Grill Fish (Sword Fish)

GARLIC BUTTER GRILL FISH

This easy garlic butter fish takes only 20 minutes and a handful of ingredients. Serve it with mashed potatoes and vegetables for a healthy weeknight dinner.

Course: Side/ Main Dish
Cuisine: American
Prep Time: 10min
Cook Time: 10min
Serving: 2 people
Author: Saranya Prabhu

Ingredients:

• 2 Fish fillets ( I used sword fish fillet)
• 3 tablespoon melted butter
• Juice of 1 small lemon
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoon chopped garlic
• 2 teaspoon olive oil
• salt to taste

How to cook:

1. Use a paper towel to thoroughly pat-dry excess moisture from fish fillet. Set aside.
2.  Place a grill pan over medium flame and add olive oil in it, once the oil is hot, place the fish fillet in it. Sprinkle salt, pepper and lemon juice over fish. Grill it on both the side.
3. Once the fillet turns crispy, transfer them on a plate.
4. Now place another pan (or you can use the same pan) over medium flame. Add butter along with chopped garlic. Add remaining salt and black pepper powder. Mix well until mixture turns aromatic.
5. Remove sauce from the flame, pour over the grilled fish.
6. Garnish and serve hot to enjoy. 

Gulab Jamun

GULAB JAMUN

A simple and easy version of Gulab Jamun recipe prepared using instant Gulab Jamun mix.

Course: Dessert
Cuisine: Indian
Prep time:  30mins
Cook time: 20mins
Serves: 10  - 12
Author: Saranya Prabhu

Ingredients:

• 1 and 1/2 cup sugar
• 1 and 1/2 cup water
• 3 cardamom, powdered
• 100 grams instant gulab jamun mix. ( I used MTR) 
• 3 tablespoon warm milk
• Oil for frying

How to cook: 

1. In a large pan add sugar and water and bring it to boil till sugar syrup turns slightly sticky.
2. Switch off the flame, add cardamom powder. Cover and keep aside.
3. In a mixing bowl take 100 grams instant gulab jamun mix. Add 2 tablespoon of warm milk. Make a smooth and soft dough.
4. Now make small balls greasing ghee to hands. Make sure there are no cracks on balls.
5. Heat oil in a kadai and fry all the jamuns on low flame stirring in-between. 
6. Fry till the balls turn golden brown. Drain and keep aside.
7. Drop the hot jamuns into the sugar syrup.
8. cover the lid and let it rest for 30mins to 2 hours.
9. Serve warm or chilled.

Gajar Ka Halwa

GAJAR KA HALWA

Carrot halwa or Gajar ka halwa is a slow cook sweet dish of making delicious halwa with just 5 to 6 ingredients - carrot, milk. khoya, ghee, sugar and some dry fruits.

Course:  Sweetdish / dessert
Cuisine:  North Indian
Prep time: 15-30 mins
Cook time: 1 hour
Serves:  4 - 6
Author: Saranya Prabhu

Ingredients:

• 1/2 kg carrot
• 1cup milk
• 1/2 cup sugar + ( 2 tablespoon sugar if you want it to be sweeter) 
• 1/2 cup grated khoya or mawa
• 60 grams ghee
• Few almonds, cashew and pistachio for garnishing

How to cook: 

1. Wash the carrots and peel them (choose tender or young carrots that are fresh) 
2. Grate them in a food processor or with a hand greater. Set them aside. 
3. Dry roast nuts on a low heat until crunchy.  You can also chop them first and fry in ghee.  Set aside. 
4. Bring milk to a boil in a heavy bottom pot or deep pan
5. Add grated carrots and stir continuously. 
6. Cook until the milk evaporates completely (keep stirring constantly in between to prevent burning) 
7. Add sugar and stir. Sugar will release a lot of moisture.  Cook until half the moisture evaporates. 
8. Add ghee and stir well. 
9. Continue to cook until the moisture evaporates and the halwa thickens
10. Now add grated khoya. Stir well and cook for just 2 to 3mins.
11. Garnish halwa with nuts.  Serve warm or chilled. 

Butter Garlic Squid

BUTTER GARLIC SQUID

Fresh squid tossed in garlic with added butter. It makes a good squid appetizer. 

You can also try and add some shrimps and scalloped so that you can have a seafood feast at home.

Course:  Appetizer

Cuisine: General

Prep time: 5min

Cook time: 5min

Serves: 2
Author: Saranya Prabhu

Ingredients: 

• 250grams squid
• 50 grams salted butter
• 3 tablespoon minced garlic
• 2 tablespoon chopped spring onion
• Salt to taste

How to cook: 

1. Heat butter in a pan
2. Once the butter melts and starts to get hot, add the garlic.  Continue to cook between low to medium heat until the garlic starts to turn light brown. 
3. Add the squid. Stir fry on medium to high flame for 3 to 4 min. 
4. Sprinkle some spring onion.  Add salt if needed. 
5. Transfer to serving plate and serve hot. 

Ven Pongal/ Khara Pongal

VEN PONGAL/ KHARA PONGAL

Pongal is a traditional South Indian food prepared with rice & moong dal, either to a sweet or savoury dish. Ven or Khara Pongal is the name given to the savoury version.

It is often served as breakfast along with chutneys and sambar. However, it is great to be enjoyed at lunch/ dinner time too.

Course:  Breakfast
cuisine: South Indian / Tamil
Preparation Time:  5min
Cooking Time: 20min
Author:  Saranya Prabhu

Ingredients:

For pressure cooking:

• 1 teaspoon ghee
• 1/2 cup rice rinsed
• 1/2 cup moong dal rinsed
• 4 cup of water

For tempering:

• 2 tablespoon ghee
• 1 teaspoon jeera/ cumin
• 1/2 teaspoon pepper crushed
• 1-inch ginger finely chopped
• 2 chilli slit
• 10 cashew nuts
• Pinch hing
• 8- 10 curry leaves

How to make:

Roasting moong dal:

1. Heat 1 teaspoon ghee in a pressure cooker/ kadai.
2. Add 1/2 cup each of rice and moong dal, saute on a low flame for a 2-3 minute or until it turns aromatic.
3. Remove them in another bowl & rinse for 2-3 times with water.

Cooking Pongal:

1. Drain well and then add in a pressure cooker.  Further, add 4 cups of water and salt. Mix well.
2. Cover and pressure cook for 5 whistles on medium flame.
3. Once the pressure settles down.  Open and give a good mix.

Tempering:

1. In a pan heat 2 tablespoon ghee.
2. Add all the ingredients mention under tempering.
3. Saute on low flame until cashew turns golden brown.
4. Pour the tempering over cooked rice and dal mixture.
5. Give a good mix, add more ghee if required.
6. Serve Khara Pongal with coconut chutney and sambar.

Squid Masala Fry

SQUID MASALA FRY

Cooking squid or calamari is one more quick and easy recipe.

Whether you buy it whole or portioned into rings, it can be fried, braised or barbecued in no time.

Recipe Type: Snacks, Appetizer, side

Cuisine: South Indian

Preparation time: 20

Cook Time: 15min

Taste: Spicy

Serves: 4

Author: Saranya Prabhu

Ingredients:

• 200 grams squid/ calamari rings
• 2 teaspoon red chilli powder
• A pinch turmeric powder
• 1 teaspoon ginger - garlic paste
• 1 1/2 teaspoon lemon juice
• 1 tablespoon oil
• 2 medium onions, finely chopped
• 2 green chilli slit
• 1 medium tomato, finely chopped
• 2 tablespoon coconut oil
• A pinch black pepper
• 1 teaspoon fresh coriander leaves
• Salt to taste

HOW TO COOK:

1. Place squids in a bowl. Add 1 teaspoon red chilli powder, turmeric powder, salt, ginger-garlic paste and 1 teaspoon lemon juice. Mix well & set aside to marinate for 15 to 20 min.
2. Heat oil in a non-stick pan. Add onions, saute till they turn golden then add green chillies. Saute for 2 min.
3. Now, add tomatoes and salt. Mix and cook till the tomatoes turn soft and pulpy.
4. Heat coconut oil in another non-stick pan. Add marinated squids stir and cook on high heat till squids are half done.
5. Add the onion tomato masala to squid. Mix well. Sprinkle little water, cover and cook till fully done.
6. Switch off heat, add remaining lemon juice, pepper powder and 1 teaspoon coriander leaves. Mix well.
7. Garnish with coriander leaves and serve hot.

Paneer Aloo Tikki

PANEER ALOO TIKKI

When I think of making a veg recipe, "Paneer" is the one ingredient which comes to my mind first. 

An ideal party starter or appetizer, also a favourite kids snacks.

This recipe of paneer aloo tikki can be put together easily in minutes. 

Recipe Type: Snacks, Appetizer, side, street food

Cuisine: North Indian

Preparation time: 15 Mins

Cook time: 15mins

Total Time: 30mins

Serves: 3 - 4

Author: Saranya Prabhu

Ingredients:

For Cutlet:

• 2 potatoes, boiled and mashed
• 200 grams shredded paneer
• 1 small onion, finely chopped
• 1 green chilli, finely chopped
• 1/2 teaspoon Kashmiri red chilli powder
• 1/2 teaspoon dry mango powder, amchur
• 1/2 teaspoon garam masala
• 2 tablespoon coriander leaves, finely chopped
• 2 tablespoon cornflour
• 1/2 teaspoon salt

For maida paste:

• 1/4 cup corn flour
• 1/4 teaspoon pepper, crushed
• 2 tablespoon maida
• 1/4 teaspoon salt
• 1/2 cup water

Other Ingredients:

• 1 Cup bread crumbs
• oil for shallow or deep fry

HOW TO COOK

1. In a large mixing bowl combine all the ingredients listed for cutlet.
2. Divide the mixture into equal size portion and shape them into small round balls.
3. Now, prepare maida paste by combining and mixing all the ingredients mention for maida paste. Mix well to form lump free and flowing consistency batter.
4. Now dip the cutlet in prepared maida paste until coated completely
5. Further coat with bread crumbs all sides
6. Repeat step 4 and 5 for all cutlets
7. Now shallow fry or deep fry in hot oil on medium flame, flipping occasionally until it turns golden brown.
8. Finally, serve paneer aloo tikki with tomato sauce or mint dip.

Mutton Korma

MUTTON KORMA

Mutton korma is a delicious mutton preparation, which can be prepared at home using some easily available ingredients in your kitchen.

In this authentic Mughlai recipe mutton is cooked with yoghurt, whole spices and spice powder like garam masala, red chilli powder, cloves, cardamom, coriander powder and turmeric powder.

Recipe Type: Main course

Cuisine: Mughlai 

Preparation time: 15mins

cook time: 1 hour 10min

Total: 1 hr 25min

Serves: 4
Author: Saranya Prabhu

Ingredients:

1kg Mutton

1-inch cinnamon stick

1-2 bay leaf

5-6 cloves

2 star anise (optional)

4 green cardamom

6-8 black pepper

1/2 tsp black cumin seeds

2 tablespoon ginger garlic paste

1 cup browned onion (Deep fried onions)

1 cup curd

1/2 cup coriander leaves

3-4 green chillies

1/2 tablespoon turmeric powder

1 tablespoon Kashmiri red chilli powder

1 tablespoon coriander powder

1/2 tablespoon garam masala

3 tablespoon ghee

3 tablespoon oil

salt as per taste

How to cook:

1. Heat oil & ghee in a pressure cooker
2. Add all the dry masalas - cinnamon stick, bay leaf, cloves, green cardamom, black pepper, star anise, clove and cumin seeds. Saute for 2-3min
3. Add ginger-garlic paste followed by green chillies. Fry till the raw smell of ginger-garlic is gone.
4. Now add all spice powder - turmeric powder, Kashmiri red chilli powder, garam-masala, coriander powder and salt. Fry it for 2-3 mins.
5. Add mutton pieces & roast them on high heat for 6-8 mins, or till the mutton completely absorbs the masala.
6. Add a glass of water. Pressure cook on high flame for 2 whistles and then on medium to high flame for 3 whistles.
7. Remove the cooker from heat and let the pressure release.
8. Crush the deep fried onions and add into the mutton curry. let it cook for 3minutes.
9. Beat the yogurt and add into the tenderized mutton curry & mix well.
10. Switch on the flame and cook for 5-6 more minutes.
11. Add in some fresh coriander leaves. Mix it well. Cook for 10 minutes on low flame until a thick gravy is observed.
12. Switch off the flame. Serve hot with roti or rice.

Pan Fries Herb Chicken

PAN FRIED HERB CHICKEN

It is an easy, quick and one of my favourite way to cook boneless and skinless chicken breast when I am running short on time.

Recipe Type: Main course

Cuisine: American/ Continental

Preparation time: 10mins

Cooking time: 20mins 

Total time: 30Mins

Serves - 2
Author - Saranya Prabhu

Ingredients:

2 boneless skinless chicken breast

1 tablespoon vinegar

1/2 teaspoon salt

1 1/2 teaspoon freshly ground pepper

4 tablespoon butter

1 tablespoon oil

50 - 75 gm mushrooms (very finely chopped)

1 small onion ( very finely chopped)

1 tablespoon mixed dry herbs

How to cook:

1. Wash and pat dry the chicken. Using a sharp knife cut the chicken breast in half lengthwise.
2. Marinate chicken in vinegar, salt and pepper for 5 to 10 mins.
3. Heat 2 tbsp butter and 1 tbsp oil together in a flat non-stick pan. Add chicken pieces and cook for 5 - 6 min till it turns brown on both sides.
4. Lower heat and add mushrooms and onions. Stir for 2 minutes. Cover and cook till chicken turns tender. (Sprinkle little water if needed)
5. Add herbs and cook for 2more minutes.
6. Add 2 tablespoon butter on chicken. Remove from fire.
7. Serve hot with boiled mashed potatoes and boiled peas tossed lightly in butter.

Coconut Chicken Curry

Coconut Chicken Curry

Coconut chicken curry is a creamy curry dish with coconut milk and spices. Try this recipe with rice or Indian bread.

Recipe Type: Main course

Cuisine: South Indian

Preparation time: 20min

Cooking time: 50min

Serves - 2

Author - Saranya Prabhu

Ingredients:

• 500 grams chicken
• 3 tablespoon oil
• A few curry leaves
• 2 dried red chilli
• 2 medium-sized onions, finely chopped
• 4 tablespoon tomato puree
• 1 teaspoon Ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• 2 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala powder
• 1 1/2 cup Coconut milk
• Salt to taste
• coriander leaves to garnish

How to make

1. Heat oil in a pan. Add cutty leaves and dried red chillies.
2. Add onions and fry till golden brown.
3. Add ginger-garlic paste and fry till the raw smell is gone.
4. Now add tomato puree. Fry on low heat until the oil starts to separate. (Add little water is the masala is too dry)
5. Add turmeric powder, coriander powder, red chilli powder, cumin powder and garam masala powder. Let it fry for 2 - 3 mins.
6. Add chicken pieces. Mix well with the masala and fry for another 2 - 3 mins.
7. Add 1/2 cup water to the pan. Cover and cook for 5 - 6 mins.
8. Now add coconut milk. Cover again and cook till the chicken is done.
9. Transfer to a serving bowl. Garnish with coriander leaves.
10. Serve hot with rice or any Indian bread.

Fruit Custard

Fruit Custard

Delicious dessert/ sweet dish made with mixed fruits and custard powder.

Recipe: Dessert/ Sweet dish

Cuisine: Indian

Preparation: 10min

Cooking Time: 15min

Serves: 4 - 6

Author: Saranya Prabhu

Ingredients:

2 Cup milk

2 tbsp custard powder

4 tablespoon sugar

1/4 cup chopped banana

1/4 cup chopped apple

1/4 cup grapes

1/4 cup pomegranate kernels

(You can take any of your favourite fruits)

How to make

1.  Set aside a 1/4th cup of milk and boil the rest of milk in a pan on medium heat. Stir occasionally to prevent the milk from sticking on the bottom.
2. Bring milk to boil.
3. Meanwhile, add custard powder to the 1/4th cup milk. Mix well to remove all lumps. Add this mixture to boiling milk. (Keep stirring to ensure it does not burn)
4. Add sugar and stir
5. Let it boil for another 2-3 mins.
6. Remove pan from heat.
7. Transfer custard to a bowl and let it cool to room temperature.
8. Add chopped fruits to the custard and refrigerate for a while to serve chilled fruit custard. 

Fish Curry

FISH CURRY

Who knew that fish curry could be so easy to make? In less than an hour, your bowl can be full of steaming spicy curry.

Recipe Type: Main course

Cuisine: Indian 

Preparation: 10 Mins

Cooking time: 40mins

Serves: 4

Author: Saranya Prabhu

Ingredients: 

• 1/2 kg sliced seer/king fish
• 3 medium sized onions, finely chopped
• 2 tomatoes, chopped
• 2 teaspoon chilli powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 2 teaspoon chopped garlic
• 1 teaspoon chopped ginger
• 2 green chilli
• 1/2 cup coconut milk
• A few curry leaves
• Salt to taste
• 3 tablespoon oil

How to make:

1. Wash fish well and fry pieces gently for 5mins.
2. Drain the fish on absorbent kitchen paper and set aside.
3. Heat oil in a shallow vessel and saute the onions, curry leaves, ginger, garlic, green chillies for about 5 mins
4. Add the tomatoes, chilli powder, cumin powder, turmeric powder, coriander powder and salt. Fry on low heat until the oil starts to separate.
5. Add coconut milk and a little more water and bring it to a boil.
6. Add fried fish pieces. Reduce the heat and simmer for about 10mins.
7. Garnish with chopped coriander leaves & serve with rice.