Thứ Ba, 31 tháng 7, 2012

Thai Spicy Chili Garlic Noodles with Basil and Peanuts


As I have said several times before Thai food is my favorite after Italian (and of course Indian) cuisine. I like everything about the cuisine - the ingredients used, the flavor, the way it is cooked, the fresh herbs and aromatic spices and above all the way it tastes. Another reason for my soft corner for Thai food is the familiar spices that inspire flavors similar to my very own Indian cuisine. Among the different Thai dishes the variety of curries definitely top the charts. The unique burst of flavors and the gorgeous color is so appealing and appetizing. Hubs, kiddo and I are all BIG into noodles so the Pad-Thais and other kinds are definitely the highlight of our trip to any Thai restaurant or takeout. I have shared quite a few Thai recipes that you can see here and this is my very own version of spicy Thai noodles with aggressive yet subtle flavors and simple basic ingredients. The chilli-garlic oil is definitely the highlight of the recipe. It gives the noodles the clean and crisp taste and yet the spicy kick it renders definitely kicks it up a couple of notches.
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Thứ Năm, 26 tháng 7, 2012

No Bake Nutella Cheesecake!


  Yup! back with yet another Nutella recipe. US Masala and Nutella have gone to such lengths that even Google recognizes my love for the decacent chocolate spread by giving me my own type-ahead - you see Nutella as an option as you start typing "US Masala" in the search box. If you are looking for a dessert that is decadent, looks like a million bucks and is rather quick to put together, this one is surely for you. It will get you rave reviews from anyone you serve it to and impressive as if you spend all day in the kitchen making it.
I have made a few fundamental changes to the recipe this is inspired from. Things like using regular soft fudge cookies instead of the recommended Oreo cookies (believe it or not, no one in my household cares much for Oreo, not even the kid), bumped up the Nutella (*smirk*) than was suggested and cut down on the whipped topping quite a bit and oh yes before I forget, completely skipped the butter. 
As you push your spoon through the garnish and then the top layer, you feel the thick lusciousness of the creamy layer underneath which all the more urges you to pick up the spoon and satisfy your senses. Make sure you find a lone corner so you don't have to share. lol.
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Thứ Ba, 24 tháng 7, 2012

Atukkal Paya Soup/Lamb Trotters Soup

This is our family secret recipe. one of my favorites recipes...paya soup tops my list of comfort food...best for sunday brunch quite a heavy meal would not suggest to prepare them often we normally prepare this soup once in 6 months...tastes best with string hopper, dosa or idlly...:)
1 1/2 Dozen Lamb Trotters/Paya
5-6 Tbsp Shredded Dry Coconut
1 1/2 Large Onion
10-15 Dried Red Chilies
1 Tbsp Black Pepper corns
1 Tbsp Turmeric Powder
1 Tsp Fennel Seeds
5 Cloves
4 Cardamom Pods
3 Inch Stick Cinnamon
1 Tbsp Coriander Powder
2 1/2 Tbsp Ginger Garlic Paste
1/2 Lime 
4 Tbsp Oil
Salt to taste
Do view my video demo in english...:)

Please click here to read more how to clean lamb trotters.
  • I've used 7.5 liter pressure cooker to cook the paya. normally i cook the paya ahead of time once then add masala and cook it again this way the paya is cooked to perfection.
  • Once the paya is added to the pressure cooker add water till the paya is covered add turmeric powder and cover place the whistle and allow the paya to cook for 5 to 6 whistles.
  • Heat a wok on medium flame add oil fry all the spices allow to splutter.
  • Add the red chillies and fry a bit.
  • Add onion, coconut, coriander powder, ginger garlic paste and fry till onion is transparent.
  • Add the fried masala to a mixer jar add 1/4 Cup water and grind to smooth paste.
  • Add the masala to the paya stir well add salt and stir well.
  • Place the paya back on the stove on high flame place cover and whistle and allow to cook for further 5 whistles.
Once the paya has cooked till tender add lime juice serve right away with dosa or idlly enjoy...Happy cooking 

Thứ Hai, 23 tháng 7, 2012

Sparkling Iced Tea Basil Limeade


The world drinks tea hot or at least I thought until I came to the United States. Hot tea was a mystery here up until a couple of years ago when Starbucks introduced the chai latte, which by-the-way is no where close to the hot steaming 'elaichi-adrak' desi chai that I knew growing up. I will be honest here, I have tried the iced tea several times, tried hard to build a liking for it, even tried to convince myself that it might be an acquired taste - did not work (hubs is sitting here nodding his head, he didn't care for it much either). Alright, so much about what I do not like. I sat back and in my head tried to extract the good from the iced tea and compensate for the part that was not so much. My conclusion was that iced tea needed some citrus and some fizz. So that is exactly what I did - some lime and sparkling water and voila it worked great - both as a refreshing crisp citrusy drink made exotic with the goodness of leaf tea and also to revive a tired hubs just back from work - an awake hubs is much more useful than a tired sleepy one *wink*.
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How to Clean Lamb Trotters/Paya

Its very simple to clean lamb trotters provided if the steps are followed properly. few tips to buy lamb trotter my granny always used to buy the front legs its more fleshy and the meat is nice and juicy more over front legs cook fast as you can see in the pic the front legs are completely covered with skin the hind legs have bone showing make sure the butcher gives you the best trotters which is already burnt and cleaned makes the cleaning process simple for us...

Do watch the video demo and follow the steps before preparing paya
  • Make sure to check the trotters burnt properly and hair is removed if there are remains of burnt hair make sure to scrap the burnt hair using a knife.
  • Remove all the burnt tissue which is not edible .
  • Second stage of cleaning is to take 100 grams of cooking soda and equal quantity of salt .
  • Sprinkle the soda and salt over the trotters rub the trotters with the soda and salt allow to rest for 5 mins before rinsing in water.
  • After 5 min using a scrub pad or a toothbrush scrub the trotters and make sure all of the char skin and any brunt tissue is removed properly.
  • Once the trotters are cleaned rinse in running water make sure all of the soda and salt have washed thoroughly.
  • I normally rinse them thrice in running water and twice in hot water and make sure the trotter are really clean before cooking...

Chủ Nhật, 15 tháng 7, 2012

Pizza Hut Style Breadsticks with Dipping Sauce ~ All Homemade


Those among my readers that like to cook and experiment in the kitchen will surely agree that recreating a dish that you had somewhere just by memory and getting similar results, if not better, has that extra special kick. You get to eat what you like and can do it whenever you like without having to drive out, not to mention at a fraction of the cost. If you have followed my work, you would know I am a bread lover. Every now and then we take kiddo to our local dine-in Pizza Hut for her fix of pizza. I hit the salad bar and mostly load up on that while hubs and the little one tear open little packets of grated parmesan, sprinkle on their slice and devour it while emphatically claiming how good it was. They offer me a slice which I gladly accept. Every now and then we order a side of breadsticks as well. It would probably be no surprise to you when I say I love those. This weekend I pushed my memory a little and attempted to make them at home. Yes it a success story and a nice one at that. They came out just perfect. Light and fluffy, slightly crispy at the bottom and perfectly seasoned with cheese and spices. I had a taste and instantly knew they will be a hit. My proof came when kiddo, who never wants to eat, took one stick and walked away. Couple of minutes later she returned to the kitchen saying 'mommy can I have one more please'. I did not need to hear any more.
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Prawn 65

I prepared a batch of prawn 65 for my cousin when she visited me during summer vacation she liked them so much i posted a pic on facebook next day all my close friends who know me there were asking me for the recipe...had to post the recipe right away...:)
750 grams Prawns
1 1/2 Tbsp Ginger Garlic Paste
2 1/2 Tbsp Red Chilly Powder
4-5 Tbsp Corn Starch
1/2 Tsp Garam masala, Corander powder and Turmeric Powder
Salt to taste
Oil for frying.
After deveining the prawns make sure to wash them in salt and turmeric water to remove any funny smell.
Do watch the recipe Video in detail ...)

To prepare:
  1. Heat a heavy bottom pot or wok add the prawns, ginger and garlic paste, 1 1/2 tbsp chilly powder, turmeric powder, coriander powder, garam masala and salt mix well add 1/4 cup water and allow the prawns to cook and moisture to dry out on a high flame.
  2. We dont want the prawns to cook all the way thru.
  3. Once the moisture has evaporated remove from flame allow to cool.
  4. Add cornstarch and remaining chilly powder salt if needed and mix all the ingredients make sure the prawns is coated with the masala mixture.
  5. Heat oil in a wok on medium flame drop the masala coated prawns one by one in the hot oil and fry till  nice and crispy the frying time will be 3 to 4 minutes on each side once fried drain the oil on a paper towel  and serve with lime wedges and onion rings serve hot...enjoy...happy cooking...:)

Thứ Bảy, 14 tháng 7, 2012

Food Haul (SPAR Hyper Market)


I'm not paid or sponsored from any of the product companies the food haul is done with my interest...thanks for watching...:)

Thứ Sáu, 13 tháng 7, 2012

Gobhi Manchurian/Crispy Cauliflower in a spicy chilli-garlic sauce

Featued on: The Kitchn


Growing up, I remember this was one of the few dishes we would expect to eat only in restaurants. Always thought it was too difficult to be made at home or there was some special closely guarded secret to making it. Then one day mom got brave (that she always is and not just about food), using her exceptional skills to be able to tell the components in a dish merely by tasting it, tried it at home. It was an instant hit among family and friends. My brother and I could not wait for the next time she would make it - at times we would force her :) These days the sides have switched a bit. Hubs is a big fan of this dish as well and now it is his turn to talk me into making it every so often. I don't mind either.
I love Chinese food but I have a certain (very strong) bias towards Indian-Chinese (aka indo-chinese) cuisine. We Indians have had a long-lived love affair with Chinese food. Long before pizzas, burgers and junk food became popular, it was Chinese food that most of us wanted when we craved something different. One may argue that Indo-chinese is not really Chinese food as it is not very close to authentic Chinese food. It has been totally adapted and re-flavored to suit an Indian palette. But hey, that is what fusion food is all about, right? Who knew the marriage of a little soy sauce with Indian spices could be so delicious!
My favorites have always been the chilli and manchurian varieties. These dishes may be made with cauliflower, paneer or chicken and are extremely popular in India. The sauce has no basis in the historical Chinese cuisine. In India this ever popular dish is served at glamorous restaurants as well as by the street-side vendors and is consumed with vigor and excitement among all class of people.
The cauliflower has a crispy coating and is tossed with a mouth-watering spicy tangy sauce. These are perfect for appetizers or may even be served as a side dish. Use a toothpick or a fork as you please and enjoy with cocktails during or before a meal.
These are really easy to make at home, taste awesome and are always a big hit with guests. They are often paired with Chinese style fried rice. These are great for potluck parties and will be gone in seconds! 
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Thứ Năm, 12 tháng 7, 2012

Chocolate Corn Flakes Clusters

“For pleasure has no relish unless we share it.” 
― Virginia Woolf,
The quote has so much meaning in it. yes sharing makes lot of difference can change a person completely and can help solve all the misunderstandings. make sure to treat that person with something crunchy and definitely chocolaty these chocolate cornflake cluster are so easy to make even kids can prepare them in no time.
2 Cups Kellogg's Chocos
1 Tbsp Dalda or unsalted butter
250 Grms Chocolate Chips
Sprinkles to decorate.
I've used kelloggs chocos because of the crunchy texture and its chocolaty taste.

Do look into the video demo and post your comments....happy cooking...♥
To Prepare:
  • In a microwave proof bowl add the chocolate chips and the dalda microwave for 30 seconds remove from the microwave and mix well if the chocolate has not melted place it back in the microwave for additional 30 seconds and allow the chocolate to melt. Please note constantly keep checking the chocolate in the 30seconds some times the chocolate might burn if we don't have a constant look at it keep stirring and check if the chocolate has melted.
  • Once the chocolate has melted completely add the chocos to the melted chocolate and mix well in a lightly greased plate or tray spoon out small clusters of cornflakes and decorate the sprinkles on top allow to chill in the fridge till set. 
  • Once set place it in air tight container or Ziplock packets.share with friends and family...Happy cooking...:) 

Thứ Hai, 9 tháng 7, 2012

Pasta in avocado sauce with chickpeas and spinach


his pasta dish is again a story of how to keep everyone happy. The hubs is a BIG avocado fan, me and kiddo - not so much. Pasta however is liked a lot by kiddo.
The sauce is the highlight in this pasta preparation. It is not your regular creamy cheese laden sauce but instead a healthier and tastier alternate with all the goodness of avocado and spinach. The richness of the Avocado lends the perfect amount of creaminess to the pasta and not to mention the beautiful and appetizing green color. If you are already an avocado fan you are in for a treat, if not, you just might turn into one.
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Chủ Nhật, 8 tháng 7, 2012

Green Chilly Mutton Biryani

Thanks to all my friends on Facebook and You tube you guys rock you have tried my moms chilly biryani recipe and posted me lot of comments so many of you have asked for a updated version here's to all those who love spicy hot mutton biryani...:)

Please click here to see the older version of green chilly mutton biryani..:)

500grams Basmati Rice
1Kilo Mutton
2 Large Onion(Chopped into cubes)
4-5 Tbsp Green Chilly Biryani Paste
5 Green Chilly (Slit in middle)
Fist Full Coriander and Mint Leafs washed and chopped
1/2 Lime Juice
2 Pods Cardamom
3-4 Cloves
2 inch Sticks Cinnamon
1 Bayleaf
1 Chicken Stock Cube
1 Cup Coconut Milk
1 Tbsp Turmeric Powder
1/2 Cup Yogurt
Ghee 3 Tbsp
Oil 2 Tbsp
Salt to taste.
Please watch the video demo in english Enjoy...:)

Green Chilly Biryani Paste:


















10-15 Green Chilly (add or reduce the chilly depending on the heat)
1/2Tsp Fennel Seeds
1 inch Stick Cinnamon
3 Pods Cardamom
2 Cloves
1/2 Tsp Pepper corns
2 Whole Garlic peeled add equal quantity peeled and chopped ginger

First measure the ginger and garlic equally then measure the chilly equally to the quantity of ginger and garlic.

In a fry pan add 1 tsp oil and fry all the above mentioned ingredients for 2minutes allow to cool add to the mixer jar and grind to smooth paste.

Marinate Mutton:


Add 1 Cup Yogurt and 1/2 Tsp Turmeric powder to the meat and marinate upto 1 hour before preparation.
  • In a pressure cooker add 1 Tbsp oil and the marinated meat fry a bit add the 2 Tbsp of the Biryani paste and salt stir well allow the meat to fry in its own juices for some time. 
  • Add 1 1/2 Cups water place the lid and allow to cook for 3 to 4 whistles till the meat is fork tender.
  • Separate the meat from stock and set aside.
to cook the meat I used 2 liter pressure cooker.
  • Wash the rice twice or till the water is clear drain and set aside.
  • Heat pressure cooker add 2 tbsp oil and 3 tbsp ghee fry the whole spices cardamom cinnamon cloves and bay leaf allow the spices to crackle a bit add the onion and fry till transparent.
  • Add the 2 Tbsp of the biryani paste and green chilly to the onion and fry a bit add the rice fry a bit add the coriander and mint the meat stock coconut milk and water add salt and lime juice add the chicken stock cube stir well cover the cooker place the whistle allow to cook for 2 whistles till rice is done.
If the rice measure is 1 cup I've added 1 1/2 cups of liquid i.e meat stock water and coconut milk combined.
For me when i measured the 500grms rice its exactly 2 glasses of rice so I've added 3glasses of liquid to the rice.
  • Add 1/2 to 1 Tbsp of biryani paste to the meat and fry the meat a bit set aside the heat in the biryani depends on your choice its up to you how much heat you want we normally like it spicy and hot.
The layering can be done in the pressure cooker or in a microwave dish and microwave for 5 minutes depending on the heat setting your microwave has.
  • Divide the meat and rice. layer the meat and rice equally add coriander and mint close the pressure cooker and place on very low flame for 5 to 10 minutes with out placing the whistle.
  • Serve with onion raita and boiled eggs enjoy...Happy cooking...:)
I've used 7 1/2 liter pressure cooker to cook the rice. used the same pressure cooker to layer the meat and rice for dum...:)

Thứ Năm, 5 tháng 7, 2012

Veggie Pizza muffins!


he story behind these muffins is basically about how you sometimes get a crazy idea and the idea just makes you get up from the chair and go try it out. Well sometimes it works and sometimes it doesn't. You get to hear about the times that it does :)
In retrospect, here's what I think went through my head - I feel like baking muffins, I am not a big fan of sweet ones so they have to be savory, any old flavoring? Been there, done that - how about infuse pizza flavors in a savory muffin - get up from the chair.
Yes they turned out great. Ideal for a late afternoon snack. Just dip in some marinara on the side and off you go.

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Spicy Crab Masala

Everyone has their own twist to nandu masala 2 of my very close friends pradeep from Australia who is originally from pollachi and shilaja sukumar from Dubai who is from madurai sent me their traditional recipes i combined both the recipes and this is my take on the authentic recipe nandu masala at its best...served with dosa, idlly or roti...:)
  • 1/2 Kilo Crab (cleaned)
  • 1 Large Onion chopped
  • 1 Large Tomato chopped
  • 2 Sprigs Curry leafs
  • 1 Tbsp Chilly powder
  • 1 Tsp Coriander powder
  • 1/2 Tsp Turmeric powder
  • 1 Tsp Garam masala
  • 1 Tbsp Ginger Garlic paste
  • 1 Cup water
  • 1/2 Lime
  • Coriander to garnish
  • Salt to taste
  • 3 Tbsp Oil 
Special Spice Mix:
  • 1 Tsp Cumin 
  • 1 Tsp Fenugreek
  • 2 Tbsp Pepper powder
Dry roast all the above coarsely grind the spices.

Coconut Paste:
  • 1/4 Cup Coconut
  • 1 Tsp Fennel Seeds
  • 2 Tsp Khus Khus
Heat a fry pan with a tbsp oil fry the coconut fennel and poppy seeds to light golden colour add little water grind to a smooth paste.

Please look into the recipe demo and follow the steps as shown on the video and blog...happy cooking...:)
  • Heat 2 tbsp oil in a wok add the ginger and garlic paste fry a bit till raw flavour has gone.
  • Add the onion and curry leafs fry the onion till light pink in colour add the tomatoes and fry till tomato reduces a bit.
  • Add the chilly powder, turmeric and coriander and fry a bit.
  • Add the crabs and toss the masala over the crabs place a cover for 2 minutes.
  • Add the special spice powder and toss the crab a bit add water and salt place a cover allow the crab to cook for 5 minutes.
  • Once the crab has cooked for 5 minutes add the coconut paste and little bit extra water stir and combine the masala cover and allow the coconut flavour to reduce a bit.
  • Once the coconut flavour has reduce a bit add lime juice and garnish with fresh coriander serve hot with rice or roti...Enjoy...:)