PANIYARAM / PADDU

PANIYARAM/ PADDU

Paniyarams are ball-shaped dumplings made with idli or dosa batter. It's one of the everyday breakfast food from South Indian Cuisine. It goes well with Peanut, Coconut or Tomato Chutney.

Course: Main

Cuisine: South Indian

Prep Time: 5minutes

Cook Time: 20minutes

Total Time: 25minutes

Servings: 15 to 20 dumplings

INGREDIENTS:

• 1 1/2 Cup Idli or Dosa batter
• 1 medium onion, finely chopped
• 1 tablespoon carrot, grated
• 2 green chilies, chopped
• 6 curry leaves
• 2 tablespoon coriander leaves, chopped
• 1/2 teaspoon mustard
• 1 tablespoon oil. for seasoning
• Oil as needed for  frying
• Salt as needed

HOW TO MAKE

1. Heat a pan with oil and add mustard.  Let them crackle.
2. Add curry leaves. Saute for a min. 
3. Now add Onions, chilies, and carrot. Saute till the onions turn pink or raw smell disappears.
4. Remove from fire and let them cool. Add to the batter.
5. Add coriander leaves and salt as per taste to the batter.
6. Now Grease the Paniyaram pan and let it heat.
7. Pour batter up to 3/4 in each mold. Lower the heat, cover and cook for 2 minutes.
8. When the base is golden fried, flip them and let it cook for 2 - 3minutes more.
9. Use skewer or fork to check if it's fully cooked from inside.
10. Serve hot with chutney

Butter Garlic Prawns

BUTTER GARLIC PRAWNS

Sometimes the most simple preparation of food can be the most delicious. This easy garlic butter prawn is succulent prawns tossed in butter garlic sauce. The perfect quick dinner or appetizer!!

Course: Main

Cuisine: American

Prep Time: 5 minutes

Cook time: 5 minutes

Total time: 10 minutes

Servings: 2 - 3

Author: Saranya Prabhu

INGREDIENTS:

• 2 tablespoon olive oil
• 2 tablespoon unsalted butter
• 500 grams prawns, peeled and deveined
• 2-3 teaspoon minced garlic ( use more if you love garlic)
• salt and pepper as required
• 1 tablespoon chopped parsley

HOW TO COOK:

1. Take a pan and add olive oil + butter. keep the gas on medium-high heat.
2. Add chopped garlic, saute them for a minute.
3. Now add salt and pepper as per your taste.
4. Add washed and cleaned prawns. 
5. Cook for 3-5 minutes, stirring occasionally until prawns are pink. 
6. Transfer to a bowl. Garnish with parsley and serve hot

Matar Paneer

MATAR PANEER

Matar paneer is one of the most popular dishes in North India. Paneer and green peas are cooked in a onion-tomato gravy with spices. It goes best with naan or rotis !!

Course: Main course

Cuisine: North Indian

Cook Time: 40 minutes

Serves: 4

Author: Saranya Prabhu

INGREDIENTS:

• 1 tablespoon oil
• 2 whole green cardamom
• 4 - 5 black peppercorns
• 1/2 teaspoon cumin seeds
• 2 medium onion, roughly chopped
• 1-inch ginger
• 4 large garlic cloves
• 1-2 green chilies
• 3 medium tomatoes, roughly chopped
• 1 tablespoon butter
• 1 bay leaf
• 1/4 teaspoon red chili powder
• 3/4th teaspoon coriander powder
• 1/4 teaspoon garam masala
• 1/4 teaspoon turmeric powder
• salt to taste
• 1.25 cups water
• 250 grams paneer
• 1/2 cup green peas
• coriander leaves for garnish

HOW TO MAKE

Note: If using store brought paneer, soak in warm water for 20 minutes before you start the recipe. Also, soak frozen green peas in warm water for 10minutes.

1. Heat 1 tablespoon of oil in a pan on medium heat. once the oil is hot add green cardamom, black peppercorns, and cumin seeds. Sizzle for a few seconds.
2. Now add the ginger, garlic, green chili, and onions. Cook for 4 to 5 minutes till the onions are light brown and soft.
3. Then add the chopped tomatoes and mix. Cover the pan with a lid and let it cook for 7 to 8 minutes until the tomatoes fully cooked.
4. Remove pan from heat and let the mixture cool down. Transfer to a mixture jar and grind to a smooth paste. Set it aside.
5. Heat a tablespoon of butter in the same pan. Add bay leaf and then add red chili powder. Saute for a few seconds.
6. Now add the prepared onion-tomato paste. Mix well.
7. Now add all the masala powders - Coriander, garam masala, cumin, and turmeric powder. Mix well and cook for 1 minute.
8. Add water to the pan and let it come to a boil.
9. Add paneer cubes and green peas. Stir and cover the pan. Cook for more 6 to 7 minutes on medium heat.
10. Garnish with coriander leaves and serve hot.

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.