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.

Vegetable Pulao

VEGETABLE PULAO

Vegetable Pulao or Veg Pulao is a spicy rice dish prepared by cooking rice with various vegetable, spices and coconut milk.

Recipe Type: Main Dish

Cuisine: Indian

Preparation Time: 30minutes

Cooking time: 20 minutes

Serves: 4 serving

Author: Saranya Prabhu

Ingredients (1Cup = 250ml):

For rice

• 1.5 cup Basmati Rice
• enough water for soaking rice

Vegetable and other ingredients:

• 2 to 3 tablespoon Ghee or oil
• 1/2 Cup thinly sliced onion
• 1/3 cup chopped tomato
• 2 teaspoon ginger-garlic paste
• 2 to 3 green chillies
• 2 tablespoon coriander leaves (dhania patta)
• 1 tablespoon mint leaves (pudina patta)
• 1/4 teaspoon turmeric powder (haldi)
• 1/2 teaspoon red chilli powder (lal mirch powder)
• 1 teaspoon coriander powder (dhania powder)
• 1 pinch asafoetida (hing)
• 3 cups mix vegetable (i used a mix of cauliflower, french beans, potatoes and carrot) 
• 1/3 cup green peas (Fresh or Frozen)
• 2 tablespoon coconut milk 
• 2.5 cups water
• salt as required.

whole spices:

• 2 small bay leaf  (tejpatta)
• 2 to 3 cloves (lavang)
• 4 to 5 black pepper (sabut kali mirch)
• 1/2 inch cinnamon (dalchini)
• 2 green cardamoms (hari elaichi)
• 1 star anise (chakri phool)
• 1 teaspoon fennel seeds (saunf)
• 1/2 teaspoon cumin seeds (jeera)

HOW TO MAKE:

1. Rinse rice in running water, then soak the rice in running water for 30 min.
2. After 30 min drain the water and keep aside the rice.
3. Heat oil or ghee in a pressure cooker. Add all the whole spices mentioned above. Saute the spice for 2 min.
4. Now add onions. Stir and saute till the onions start to become golden.
5. Now add ginger garlic paste, green chillies, coriander leaves and mint leaves. Saute till raw aroma of ginger-garlic goes away.
6. then add the chopped tomatoes.
7. next add the spice powders - turmeric powder, red chilli powder, coriander powder and a pinch of asafoetida.
8. saute this spice mixture till the tomatoes soften and become mushy. 
9. Now add all chopped vegetables and peas. Mix well with the spice mixture.
10. Now add soaked and drained rice, Stire gently and saute the rice for a minute.
11. Add 2.5 cups water, coconut milk and salt as per taste.
12. cover the pressure cooker with a lid and pressure cook pulao on medium to high flame for 1 whistle. (it may take 12 to 15min).
13. Turn off flame. Let it cool at room temperature. Open the lid once the pressure comes down..
14. Fluff the rice gently and serve veg pulao with raita or salad.  

Fried Chicken Kabab

FRIED CHICKEN KABAB

Chicken coated in batter and deep fried. Crispy outside juicy from inside.

Recipe Type: Appetizer/ Snacks
Cuisine: Indian
Prep time: 6 hours
Cooking time: 20min
Serves: 5-6 people
Author: Saranya Prabhu

Ingredients:

1-kilo chicken
1cup yogurt
1/4 teaspoon turmeric powder

2 tablespoon Maida/ all purpose flour
1 tablespoon corn flour
2 tablespoon red chilli powder
1 tablespoon garam masala
1 teaspoon coriander powder
2 tablespoon ginger and garlic paste
2 eggs
1/4 teaspoon red food colour (optional)
Juice of 2 lime or to taste
Salt as per taste
Oil for frying

How to Cook:

Marination:

Stage 1:  In a bowl add chicken,  yogurt 1/2 lime juice and turmeric powder.  Mix well and allow to marinate to 2 hours.

After 2 hours drain the excess yogurt from the chicken.

Stage 2:  In a bowl mix all the ingredients from Maida to salt. Add a few drops of water if the batter is very thick.
Now add chicken pieces and mix to coat well.
Cover and refrigerate overnight or for minimum 3 hours.  ( Resting tenderizes the chicken and it absorbs flavours well)

Frying:

Heat oil on high heat in a deep vessel. Reduce the heat to medium-high and start adding chicken pieces.
A few pieces at a time.

Fry for 4 to 5 min turning occasionally

Drain on paper towel and serve hot with few lime wedges and onion rings.