Saturday, November 29, 2008

Chicken roast

I tried this recipe from cooking 4 all seasons with a little difference in it.......its a very quick and mouth watering recipe thats why thought of sharing with u all......

For marinate

Chicken 500 gms (with bone or boneless)
Ginger Garlic paste - 2 tbsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala powder - 1/2 tsp
Rice flour - 1 tsp

Corn flour - 1 tbsp
Salt to taste

Lemon juice - 2 tsp
Ghee 2 tbsp
Oil  2 tbsp

For  tempering

Curry leaves - 2 to 3 sprigs
Green chillies - 8( slit)

  • Method

    Clean the chicken and cut them into medium size pieces. Drain them of water and using a knife make few slits on all sides

    In a bowl, take all the ingredients listed under marinate and make it a paste using lime juice.

    Add the chicken in the bowl and mix it well and marinate for half an hour

    Heat 2 tbsp ghee in a pan , then add chicken pieces and keep stirring it till gets cooked and golden in colour.
  • For tempering heat oil in a pan add slit green chillies and fry for a minute then add curry leaves and fry for another minute 
  • Add this to the chicken and mix it well.
  • Serve hot with steamed rice

Chinese Cauliflower Fry


1 cauliflower cut into small florets

2 tbsp ginger-garlic paste

1/2 tsp red chilli powder

a pinch of red food colour

1/2 cup maida

3 tbsp cornflour

oil to deep fry

salt to taste

coriander leaves for garnishing


  • Take a bowl, add ginger garlic paste, red chilli powder, food colour,maida, cornflour and salt and enough water to make a smooth paste 
  • Dip florets in the batter and deep fry it till crisp
  • Garnish it with coriander leaves and serve hot

Yellow Dal Fry


1/2 Cup Toor dal 

Haldi - 1/2 tsp 

1 tomato (Chopped)

For Tempering

2-3 tbsp Ghee/oil

a pinch of hing

1 tsp cumin seeds

1 tsp Coriander seeds

2-3 Dry Red Chilli 

1/2 tsp Kasoori Methi 

6-7 flakes of Big Garlic sliced

4 Green Chillies (slit)

1/2 tsp Garam Masala

1 tsp ginger Juliennes

2 tbsp Coriander leaves

salt to taste.


  • Wash dal and pressure cook dal with 1/4 tsp haldi till done.
  • Add chopped tomato to the dal and let it cook on a low heat for 15 mins.
  • Crush Jeera, coriander in a chakla or belan and keep aside.
  • Heat ghee/ oil, then add this crushed jeera, coriander and fry till it leaves out nice aroma.
  • Then add Garlic and fry till garlic turns brown now add green chillies, Broken Red Chillies and fry for a while.
  • Now add coriander powder, garam masala, Ginger (finely Chopped), add green coriander, Kasoori Methi  and fry and pour over the tempering on dal.
  • Cover the lid and cook till flavours get mixed well with the dal.
  • Serve hot with Rice/ Roti.

Friday, November 28, 2008

Green Chutney

This Chutney goes very well with Dosa, Bread (as Sandwich Chutney)


1 Small Bunch Coriander leaves

2 small flakes of Garlic

1/4 cup coconut

1 Green Chilli 

salt to taste.


  • Grind all the above ingredients to a smooth paste adding little water.
  • Serve with Dosa

Tomato Chutney


4  Red Tomatoes 

4 small fakes of Garlic

1' Ginger

2 sprigs of curry Leaves

small bunch of coriander leaves

2 green chilli 

1/2 cup grated coconut

3 Bedagi Red Chilli

2 tbsp oil

salt to taste

1 tsp Mustard seeds

1 tsp Chana dal


  • In a pan add oil when it turns hot add garlic and fry till golden brown then add ginger and fry.
  • Now add the red chillies, green chilli, curry leaves, add the chopped tomatoes and cook till tomatoes gets mashed up little .
  • Now add coriander leaves, scraped coconut and fry well for a while add salt and then keep it aside.
  • Cool and grind the above chutney coroasely. Take it out in a bowl . 
  • Take a pan add oil put mustard seeds, chana dal when it starts spluttering add curry leaves .
  • Add this to the chutney. 
  • This Chutney goes very well with chapathi, or dosa. 

Radish/Mooli Ka Dosa

Mullangi polo mom's signature dish I simply love this when she prepares it for us...even my hubby who doesn't like radish I have managed to make him fall in love with this and now this is the requested dish at my house as well . Serve it with Rice and dalitoi it's a heavenly combo I am so fond of this that we eat it just like that is just yummy.


4 Small Radish Grated
1 Cup Rice (soaked in water for 1/2 Hr)
1/4 Cup Grated Coconut
3-4 Red Chilli (Bedagi)
Hing (small piece of hing diluted in water) Or 1/2 tsp hing 
Salt to Taste

  • Grate Radish and squeeze out the water and keep aside.
  • Don't discard the water and keep aside for a while
  • Now Grind Soaked Rice along with the red chillies, salt, hing .
  • Grind to a smooth paste , the batter should be semi- thick .
  • Now add squeezed grated Radish and mix it well .
  • If u feel the batter is thick then you can add this squeezed water.
  • Now heat a dosa tawa , grease with a little oil then add a little batter and spread it evenly .
  • Fry on both the side till golden brown.

Thursday, November 27, 2008

Noodles Poha

Am sending this to shama's first cooked food event


1 tsp mustard seeds

1 packet Maggi Noodles(masala flavour)

4-5 cashewnuts

5-6 green chillies

10 curry leaves

1 chopped onion

1 potato cut into cubes(boiled)

1 cup boiled green peas

1/2 cup grated coconut 

1 tbsp lemon juice

2 tbsp oil


  • Heat oil in a pan , add mustard seeds , when it splutters add cashewnuts and fry till golden brown .
  • Add green chillies, curry leaves and fry for a min. Then add onion and fry for a while.
  • Then add maggi masala powder and fry for a while.
  • Add potatoes , peas and then add water.
  • Add crushed noodles and let it cook for 5 min or till done
  • Lastly add lemon juice and garnish it with grated coconut .
  • Serve Hot.

Masala Poha with Sweet Potato Bajo

Masala Poha is the Authentic way of how konkanis do poha and which goes on very well with Sweet Potato Bajo (Bajji).
Masala Poha
3 tsp Coriander seeds
2 tsp Jeera
1 tsp salt
Medium ball of Jaggary Crushed (around 2 tbsp)
5-6 Red Chillies (Bedagi) 
For tempering
Mustard seeds 1 tbsp
curry leaves    2 sprigs
  • Grind all the above ingredients to a fine powder and take it out in a bowl .
  • Now add half cup grated coconut and mix till coconut gets blended well with the above masala.
  • Temper the above masala by heating oil .
  • Add musturd seeds when it starts to splutter, add 2 sprigs of curry leaves and fry till it gets little crisp.
  • Now add this to the above masala and Mix well .
  • Take 1 cup of paper thin poha just sprinke little water over it and then add 3 tbsp of this  masala and mix till masala gets blended to the poha giving it a ting of orange colour.
  • Serve this with Sweet Potato Upkari, Sweet Potato Bajo.
Sweet potato Bajo 
1 Sweet Potato (Peeled and cut into thin Roundals)
For the Batter
1/2 cup Gramflour
2 pinches of soda
1/4 tsp Jeera
1/4 tsp Hing powder
1/2 tsp salt
1 tsp chilli Powder
Oil for frying
  • In a bowl add hing powder, salt, jeera, chilli powder, soda, and gram flour and mix till there are no lumps in the Gram flour.
  • Now add the water and mix till the batter is semi thick and smooth .
  • Heat oil in a kadai and when it is hot, dip the sweet potato roundals in gram flour and deep fry in oil till golden brown.
  • This goes well with the Masala poha or can be eaten just as an evening snack.

Sweet Potato Upkari


Sweet Potato 2 ( cut into small pieces)

Mustard seeds  2 tsp

Green chillies 3-4

Hing powder 2 tsp

water 1 cup

jaggary 1 small piece

coconut ( grated) 1/4 cup

oil  2tbsp

salt to taste


  • Heat oil in a pan and add mustard seeds 
  • when mustard seeds splutters add hing powder
  • Then add green chillies and fry for a minute
  • Add sweet potato and mix it well 
  • Then put water, jaggary and salt and close the lid and cook for 10 min or till done
  • Garnish with freshly grated coconut and serve hot.

Tuesday, November 25, 2008

Paneer & Mushroom Stir Fry


200 gms paneer cut into cubes

1 packet mushroom 

1 leek sliced( root )

1 tsp soya sauce

1/2 tsp red chilli flakes

1/2 tsp vinegar

1/2 tsp freshly ground pepper (optional)

1 tbsp oil

salt to taste

coriander leaves 


  • Heat oil in a pan and fry sliced leeks for 2 min
  • Add paneer and toss till light brown
  • Then add mushroom, chilli flakes,soya sauce and vinegar
  • Mix it well and then add pepper and salt accordingly
  • Lastly garnish with coriander leaves and serve hot

Mushroom Biryani


Mushroom -250 gms

Basmathi Rice -1 1/2 cups

oil -3 tbsp

Cinnamon - 1''stick

Bayleaf - 2

Cloves -5-6

Cumin seeds - 1tsp

Green Cardamom 3-4

Onion (sliced) - 2 med.

Green Chillies, - Slit 3

Haldi -1/4 tsp

Tomatoes (chopped) - 2 Medium 

salt to taste

Ginger Paste -3/4 tbsp

Garlic paste - 3/4 tbsp

Red Chilli powder - 1/2 tsp 

Milk - 11/2 cup

Garam Masala Powder- 1/2 tsp 

Ginger , cut into thin stripes- 1 '

Fresh mint leaves a few

Fresh coriander leaves- a few


  • Soak Rice for 1/2 hr and then cook and drain the rice when it is half done. 
  • Apply salt, and oil to the rice and mix and keep aside.
  • Heat oil in a kadai  add cinnamom, bayleaf, cloves, cumin seeds, green cardamom, saute for 1/2 a minute.
  • Then add sliced onion and fry till onion turns brown then add green chillies, Mushrooms, continue to saute for a while .
  • Add haldi, chopped tomatoes, salt and mix.
  • Add ginger-garlic paste fry well till the raw smell disappears, then add red chilli powder, mix well.
  • Add milk and bring that to a boil till gravy thickens . then add mint leaves, coriander leaves, garam masala and fry for a while.
  • Then add coked Rice and mix well. Simmer and cook till rice mixes well with all the flavours.
  • Serve with Raita or curry.

Monday, November 24, 2008

Quick Veggie Sandwich

As the name suggests these sandwiches can be made quicky and they are healthy as well. 
2 Slices of Bread (buttered lightly)
5 tbsp curd 
2 tsp tomato ketchup
1 capsicum finely chopped
2 carrot grated
salt to taste, pepper
Mix curd, ketchup, chopped capsicum, grated carrot, salt and pepper and keep aside.

Spread two heaped tbsp of the Above mixture on one side of the bread slice.
Cover with another Slice.

Toast or grill the sandwich on both the side till golden brown. Cut into 2 and serve.

Saturday, November 22, 2008

Corn Roll

This is a tea time snack which you can prepare either for the breakfast or evening snack , which everybody will like, especially children they will just love this corn roll  and am also sending this to sunday snacks with bread event hosted by priya of priya's easy and tasty recipes


4 pieces of Fresh Bread

For the filling

1/2 cup cooked corn (I have used frozen corn)

1 Onion (finely Chopped)

2 big flakes of Garlic (finely chopped)

2 Green chillies (finely chopped)

1/2 tsp Soya sauce

1/2 tsp salt 

1/4 tsp pepper

1/2 tsp vinegar

2 tbsp oil + oil for frying


To prepare the filling

  • Heat oil in a pan add the chopped garlic , green chilli and fry till garlic turns golden brown . 
  • Then add chopped onion and fry till onion turns golden brown .
  • Then add soya sauce, vinegar , pepper, salt and corn and mix well and cover and cook till for 2 mins on medium flame . Remove from fire and cool. 

    Corn Filling
  • Cut the sides of Bread , keep it flat on a rolling board. 
  • Press applying pressure with rolling pin (belan) and then keep aside. Similarly roll the other slices.
  • Spread the layer of the filling on each side of the bread . Roll it carefully .
  • Seal the edges with maida paste (mix little water and maida and make thick paste).
  • Now you can pan fry the roll or deep fry it till golden brown.
  • Serve Hot with Tomato Sauce.

Wednesday, November 19, 2008

Ginger Capsicum Rice

This Rice has got a lot of good flavours in it and goes well with any chinese gravy, it is sure to be a hit when ever you invite guests over dinner at your house. 


1 cup Long grain Rice ( preferably Basmati Rice)

1 Onion (finely Chopped)

2 ' ginger finely chopped + 1 'ginger cut into julians for garnishing

3 Green chillies (Slit)

1 Capsicum (finely cut into long strips)

Spring Greens for Garnishing

Salt to taste 

3 tbsp Butter/Oil 


  • Soak Basmati Rice for 1/2 hr and then cook it till rice is half done. Drain and keep aside.
  • Heat Butter and fry green chilli and chopped ginger , onion for a while. 
  • Then add the capsicum and fry till capsicum is half Crisp .
  • Add salt and little oil to the Rice and keep aside so that rice doesn't stick to each other .
  • Then add this rice and fry well tossing it very lightly and slowly 
  • Simmer and cook till 5 mins. Then serve it with Spring Greens.

Paneer Burchi

This is one of my favourite recipe which is easy and can be done quickly , and sauce does add a very good taste to the Paneer Burchi.  


500 gms Paneer

1/4 tsp Jeera

2 tbsp Tomato Sauce

1/4 tsp Haldi 

1 Big Tomato (chopped)

3 tbsp Cream 

1/2 tsp Red Chilli powder

3-4 Green Chilli (roughly chopped)

1/4 cup Milk 

2 tbsp chopped coriender leaves


  • Grate Paneer and keep aside.
  • In a pan add oil then add jeera, when it starts spluttering add onion and fry till transparent.
  • Add chopped tomato and fry tomato gets mashed and leaves out oil then add haldi , chilli powder, green chilli cook for a min then add sauce and fry .
  • Now add the grated paneer, Cream , milk and bring to a boil and cook till gravy is semi dry .
  • Garnish with chopped coriender leaves.

Tuesday, November 18, 2008


Modak is one of the favorite sweet of Lord Ganesha which I always prepare during Sankashta Chaturthi . So here goes the recipe of Modak 

For stuffing 
1/2 cup Grated coconut
1 tsp elaichi powder
5 tbsp sugar
5-6 cashewnuts (broken into small pieces)
10-12 raisens 
For the Dough 
1 cup Maida
1 tsp Ghee
pinch of salt 
1 tsp sugar
1 tbsp  oil + oil for frying 
  • Take a bowl mix grated coconut , sugar , cashewnuts, raisens, elaichi powder and keep aside.
  • In a bowl  add sugar , pinch of salt, maida and mix. Heat oil and ghee in a small kadai till smoking point and add this to the maida (this is done so that it remains crisp for a long time) then add sufficient water and make a smooth dough 
  • Make small balls out of the dough and roll into small circle and then put the stuffing in the centre and close it to give a shape of modak . Similarly repeat with the remaining dough .Heat oil in a kadai and  simmer and deep fry modak till golden brown . 

Veg Wrap


For Stuffing 

1 cup Bean sprouts

1 onion (sliced)

1 carrot cut into thin stripes

1 capsicum cut into thin stripes

1 tsp pepper

1 tsp soya sauce

2 tbsp oil

salt to taste

For dough 

1 cup Maida

1 tsp sugar

1/2 tsp salt

2 tsp hot oil 



  • Take a bowl add maida, salt, sugar, mix then add hot oil over the flour . Mix well and knead to a smooth dough adding sufficient water . Now Divide the dough into small balls and roll into thin chapathis . Now fry the chapathi on the tawa and keep aside.
  • For the stuffing : Take oil in kadai fry sliced onion now add all the vegs and fry for a while till half done now add salt, pepper, soya sauce and toss well . 
  • Place the chapathi on the plate and put the stuffing on the center and shape them into a roll and serve with Tomato sauce or Mayonise

Monday, November 17, 2008

Bread Upkari


7-8 slices of bread cut into cubes

1/4 water

2 tsp sugar 

1/2 tsp salt 

1/2 tsp Mustard seeds 

3-4 red chillies (broken into pieces)

1/4 cup Grated coconut for garnishing

3 tbsp oil


  • Cut Bread into cubes and keep aside.
  • Take 1/4 cup water add 1 tsp salt and 2 tsp sugar in water and mix well and keep aside.
  • Sprinkle this water over the bread pieces little by little with a help of spoon , taking care not to make it to soggy . 
  • Take one kadai. Put 3 tbsp oil, add mustard seeds and put 2-3 red chillies broken into pieces , when it starts spluttering add bread cubes and mix and fry well. simmer for 2 mins and toss lightly till bread gets slightly crispy .
  • Garnish with grated coconut. Serve hot. 

Saturday, November 15, 2008

Vatana usal

This is one of my favorite gravy which goes along very well with chapathi or poori ...Quick and easy recipe too !...Here I have used fresh peas this can be prepared with dry vatana too :)
1 Cup peas
1 Big tomato 
6-7 flakes of garlic 
1/2 tsp chilli powder
1/4 tsp haldi powder
1/2 tsp garam masala powder
1 tsp Besan 
1 Sprig curry leaves
1 tsp mustard seeds
2 tbsp oil 
1/4 cup Coconut milk 
  • Heat oil in a kadai add mustard seeds when its starts to splutter add kadipatha, sliced garlic and fry till golden brown . 
  • Add chilli powder, haldi and stir for a while add besan and fry till it leaves nice aroma, then add garam masala and fry .
  • Add boiled peas , chopped tomato and fry and cook till tomato gets mashed well then add coconut milk and bring that to a boil . Serve hot with Chapathi or Steamed Rice.

Thursday, November 13, 2008

Parval,Capsicum & Potato sukka

This recipe is a speciality in Mangalore and can be prepared without  onion and garlic even during fasting......


1 capsicum cut into cubes

10-12 parval cut into cubes

2 potatoes cut into cubes

1 tsp mustard seeds

1 tbsp urad dhal

1/4 tsp methi seeds

2 sprigs of curry leaves

3/4 cup grated coconut

4-5 fried Red chillies

salt to taste


  • Take a pan, add oil then fry urad dal and methi seeds till light brown and it leaves aroma
  • Grind this along with red chillies and grated cocunut coarsely adding very little water
  • In a kadai , add oil then put mustard seeds ,when it starts spluttering add curry leaves and cubed vegetables.
  • Add water to it and allow it to boil till tender
  • Then add the masala to it and fry well.
  • Serve with steamed rice.

Chilli Honey Potato Nuggets

This is one of my favourite starter which I make whenever I have guests for dinner and my family just love this so just thought of sharing this easy and quick recipe with u all which u can make in a jiffy here it goes


1 pkt Mc cain's potato nuggets (which is readily available in any super market)

8-10 big cloves of garlic (finely chopped)

2 tbsp Tomato sauce

1 tsp chilli sauce 

2-3 broken Red chillies

1 tsp soya sauce 

2 tbsp Roasted White seasame seeds

2 tsp Honey 

2 tbsp greens of spring onion for garnishing

2 tbsp oil 

salt to taste


  • Bake the Potato nuggets in a preheated oven at 200 ' c for 20 mins till the nuggets turn golden brown .
  • In wok add oil fry chopped garlic till golden brown and then add broken red chillies, fry for a minute
  • Then add tomato sauce, soya sauce, chilli sauce and honey , mix well then sprinkle little water and then add the potato nuggets , roasted seasame seeds and salt to taste and at last garnish with spring greens and serve hot with any dipping sauce of your choice ....Enjoy.

Wednesday, November 12, 2008

Butter Garlic Noodles

Hi, this is my first post in my blog ....And this recipe which I am sharing is my all time favorite which my sister prepares and I must admit that she is a very good cook especially I just love all the chinese food that she prepares , it's absolutely lip smacking and delicious.  This recipe is almost like Butter garlic Noodles which they serve in Rice bowl, but I must admit that they do the best in Bangalore. So here goes the recipe of Butter Garlic Noodles.


4 tbsp Butter 

12-15 cloves garlic

1 onion (Sliced)

1/4 cup cabbage(shredded)

1/4 cup carrot (cubed)

1 Pkt Ching's Noodles 

4-5 slit Red Chilli (Slice)


  • Boil Noodles drain and mix melted butter around 3 tbsps, salt as per your taste and keep aside.
  • In Wok add butter then add sliced red chillies, garlic and fry till garlic turns golden brown and leaves out a nice aroma. 
  • Then add onion, carrot, cabbage stir for 2 mins then add Noodles mix well and Serve with Hot Garlic Sauce. Enjoy.............