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.