Thứ Hai, 27 tháng 8, 2012

Mango Ginger Cardamom Mini Bundt Cakes


It poured all day yesterday and not just your average rain but the kind that you hear loud and clear even when all locked up inside the house over the sound of the movie playing on TV. It is surely daunting at first, scary even with the occasional loud thunder but then you start to enjoy it. Hubs decided it was perfect weather for some backyard grilling. First we decided to grill some corn-on-the-cob followed by our favorite veggie pizza. When I went looking for my pizza stone in the drawer where I keep all my baking trays and pans, that is when I saw my mini bundt cake pan sitting idle stacked away and hidden under several other trays. If you noticed recently I have made a few mango based drinks from which I had some mango puree left over. That's when this dish was decided. The cakes turned out perfect with the exotic flavor of Alphonso mangoes and a hint of ginger to kick it up a notch.
Read more »

Thứ Ba, 21 tháng 8, 2012

Vidyas Sunday Special Chicken Biryani

Ingredients for Biryani
1/2 Kilo Chicken
1/2 Kilo Basmati Rice
4-5 Green Chilies(slit)
1 Bay leaf
3-4 Cloves
3 Pods Cardamom
1 inch stick Cinnamon
1 Medium Onion (thinly sliced)
1/2 Tsp Turmeric powder
1 Chicken Stock Cube (Optional)
2 Tsp Oil
2 Tsp Dalda or Ghee
Salt to taste
1/2 Lime
Biryani Special Masala Paste
1/2 Inch Stick Cinnamon
2 Cardamom
3 Cloves
Pinch Nutmeg
2-3 Strands Javitri
1/2 Tsp Fennel Seeds
1 Onion
2 Inch Ginger
10 Pods Garlic
1/2 Bayleaf
Fist Full Coriander and Mint
6 Green Chilies
2 Tbsp Oil

For Marination
1/2 Cup yogurt
1/2 Tsp Turmeric
Do watch demo video...enjoy...:)
First Step:
  • Marinate the chicken in yogurt and turmeric for 1 hour before preparation.

Second Step:









  • Heat a wok with oil add all the spices, onion, garlic, mint, coriander and chilies and fry till light golden in color remove from flame and allow to cool.
  • Add all the ingredients to a mixer jar and grind to smooth paste.
 Third Step:
  • Heat a wok add oil and fry the masala paste a bit add the marinated chicken and fry on medium flame.
  • Add water till chicken is covered add salt and chicken cube stir cover and allow to cook till chicken is half cooked and the water should reduce.
Final Assembly:
  • Wash the rice drain and set aside.
  • Heat a pressure cooker with oil and ghee add cloves, cardamom, cinnamon and fry till the spices crackle add sliced onion and chilies and fry till the onion turns transparent.
  • Add the washed rice and fry for a minute.
  • Add the cooked chicken to the rice and fry on medium flame. 
  • Measure the water for 1 cup of rice add 1 1/2 cups water. add the water to the rice stir and add salt place the cover and allow the steam to form once the steam forms place a whistle and allow to cook for 2 whistles.
Once the steam from the cooker settles open add lime juice and coriander mix the lime and coriander till well distributed in the biryani serve hot with raita and boiled eggs...Enjoy maadi...:)

Thứ Hai, 20 tháng 8, 2012

Tandoori Paneer Tikka


Paneer has been a very big part of me growing up. Those who are regular here know my obsession with this glorious cheese (if you can call cheese that, that is)! Mention paneer and there will be a sparkle in my eyes.
This dish probably needs no introduction besides its chicken counterpart being more popular. For us vegetarians out there (I have also met some meat-eaters that rave about it) this is an absolute delight on a stick. Appetizers are usually loved by people, so is paneer... add tandoori masala to it and wait there's more roast it all in an oven to get the great tandoori flavor... drooling yet?
Read more »

Thứ Năm, 16 tháng 8, 2012

Olive Garden style Bread sticks


When eating out, even when I am ordering an entree that costs me twenty bucks a pop, more than waiting for my order to show up, I anxiously look forward to those tasty baskets of warm and fresh baked rolls or bread sticks. And more often than not I am sure to ask for a second helping. Yes, I am a total bread lover. Love all kinds. Love eating 'em as well as making 'em. Guess our bodies are programmed to like carbs.
Seeing the overwhelming response to the pizza hut bread sticks, I got reminded of some of the other kinds of bread I have eaten at restaurants. On popular demand here is a recipe for Olive Garden style bread sticks. And trust me I got reminded of a few others, so stay tuned :)
This one is the the easiest breads I have baked so far. The recipe is simple and almost effortless and the result is a soft flaky bread stick with a thin crusty shell that garnished with seasoning is a snack unto itself, yes feel free to sit with a knife and some butter if you must.
Read more »

Thứ Ba, 14 tháng 8, 2012

Tiranga Panna Cotta (Indian Flag Inspired)

WISHING EVERYONE HAPPY INDEPENDENCE DAY 
Tricolor pannacotta turned out yummy and excellent....Jai Hind....:)

Do watch My Video Recipe Demo...Enjoy...:)

1/2 Liter Milk
1/2 Tin Sweetened Condensed Milk
1 Tbsp Gelatin or  Agar Agar
1/2 Tsp Vanilla Essence
Pinch of orange and green food color

Adding CMC is upto you normally in hotels they add the cmc for all custard and cream based recipe to give a fluffy lite texture i did not add CMC since i did not use whole cream in my recipe rather choose to use healthier version just used condensed milk.

  • Soak gelatin in 1 Cup water and allow to rest for 10 minutes.
  • Boil milk in a heavy bottom pot add condensed milk and keep stirring on a low flame.
  • Place the gelatin in the micro wave and melt for 30 seconds or use a double boiler and melt the gelatin.
  • Once the milk starts to boil add the gelatin and stir well allow to boil for 10 minutes.
  • Add Vanilla essence and stir well.
  • Divide the milk into 3 equal portions.

  • Add the green food color to one portion and orange food color to other milk well.
  • In a cupcake mould or any other mould add the orange layer first place the mould in the freezer for 10 to 15 minutes till set. 
  • Place the other 2 portion in a pot filled with hot water make sure the other 2 portions remain warm.
  • Once the first layer is set add the white layer and place in the frezeer till set and add the final layer allow to set before serving.
Serve the pannacotta with fruits or chocolate sauce Enjoy...:)

Mango Pineapple Smoothie


There are a very few things sweet that my little one will let touch her taste buds. She even drinks her daily glass of milk with no sugar. Chocolate is one thing she enjoys but although a total chocoholic when it comes to drinks she doesn't even like hot chocolate or chocolate milkshake - go figure. As far as drinks go, mango based drinks is one the recent finds the we discovered she thoroughly enjoys. It happened at a recent visit to an Indian restaurant at their lunch buffet. They had a dispenser with Mango Lassi. It took a little effort to get her to try it. We always make it a point to get her to try things, the conversation usually goes - "Try it, you don't have to eat any more if you don't like it". Well... those 30 minutes at the restaurant, that mango lassi is all she drank. Several little cups full.
Hence this drink. Granted its a variation of your typical mango lassi, I wanted to put a little tropical tang and twist with it. Yes she enjoyed this too.
Read more »

Thứ Hai, 13 tháng 8, 2012

Coorg Special Koli Saaru/Chicken Curry

Nom Nom Nom...The chicken curry was all gone in 10 minutes happily devoured the kadubu and chicken curry kya combination hai boss super...one of my favorite chicken curries normally in coorg and mangalore  they would serve this to guests visiting or prepare the curry for special occasions and specially during rainy season amazing treat for lunch or dinner you'll not feel heavy after this wonderful meal...amazing...:)
Do watch my demo video and subscribe to my channel...:)

1/2 Kilo Chicken
1 Tbsp Chilly Powder
1/2 Tsp Turmeric Powder
1/2 Tsp Salt to taste
  • Wash and clean the chicken thoroughly prick with chicken with fork and make cuts on the chicken thighs so that the masala can marinate evenly. 
  • Marinate the chicken with the mention ingredients well in advance minimum time for marination 1/2 hour.
1 Medium Onion
15 Garlic Pods
1 1/2 Inch Ginger
1 Tbsp Black Pepper corns
1/2 Tsp Fennel seeds
1 Inch Stick Cinnamon
3 Cloves
3 Pods Cardamom
1 Tbsp Coriander Seeds or Powder
10-15 Dried Kashmiri Red Chilies
10-12 Dried Guntur Red Chilies
3 Tbsp Ghee
3 Tbsp Oil
Salt as per taste

  • In a wok or heavy bottom pot boil 1 1/2 cups water.
  • To the boiling water add ginger, garlic, chilies, spices and onion place a cover and allow to cook for 10 to 15 minutes on very low flame.
  • Once the water reduces and the onion has cooked a bit allow to cool and add to the mixer jar to grind into a smooth paste.
  • Heat oil and ghee in a heavy bottom wok transfer the masala paste to the oil and fry till oil surfaces on top add the chicken to the masala and fry a bit.
  • Add salt and water till the chicken is covered place a cover and allow to cook on medium flame till the chicken has cooked till fork tender and the gravy should have reduced a bit.
Once the gravy is done add lime and fresh coriander serve hot with Kadubu...enjoy...Happy Cooking...:)

Thứ Bảy, 11 tháng 8, 2012

Butter Dumpligs/Benne Kadubu/Uppu Urundai

Benne Kadubu is one of the most favorite dishes served in coorg its served for break fast lunch and dinner these lite and fluffy dumplings can be served with chutney, chiken curry and mutton or pork vindaloo.
1 Cup Cream of Rice
1/4 Cup Coconut grated
1 1/2 Tbsp Butter
2 Cups Water
Salt to Taste
Do watch the video demo...:)
  • Boil water in a heavy bottom wok or pan add coconut and butter to the boiling water.
  • Once the butter has melted and the coconut has cooked a bit add the rice and keep stirring make sure there are no lumps formed in the process. cover and allow to cook for 5 to 10 minutes.
  • Once cooked remove from flame allow to cool.
  • Form equal size roundels and place in a steamer or idly cooker to steam.
  • Allow the dumplings to cook for 10 minutes till firm and and soft.

Serve hot with chicken curry and enjoy...:)

Thứ Năm, 9 tháng 8, 2012

Mushroom Tikka masala


This dish is one of the staples in my household. I make it often but for some reason never thought of posting it yet. Hubs mentioned this morning that he hasn't seen a curry on USMasala in a while. Incidentally I had plans of making this curry for dinner (yes the eternal quest for what to make for dinner was to be fulfilled by this curry today). The obvious idea clicked in my head to share it with you guys followed by of course the clicking of the camera.
Paneer and mushroom are hot favorites in our household. This recipe combines two of my absolute favorite things- juicy marinated meaty mushrooms in a tikka masala gravy. The result is always rewarding especially when I hear feedback from the little one like 'mommy  this is million gazillion nice' that she somehow manages to speak with a mouth full of the piece of roti and mushroom that she just so eagerly gobbled up. Another great thing about this dish is its versatility. You can pair it just as easily with naan and roti as with some biryani or plain white rice. A definite must-have for your next pot-luck.


Read more »

Thứ Tư, 8 tháng 8, 2012

Paneer Chilly

Oh bhoy...the cold winds and rains are making me crave for spicy food specially spicy indo chinese...:)
250 Grams Paneer(Cut into bite size cubes)
2 Tbsp Schezwan Sauce Please Click Here for sauce recipe
1 Tbsp Soy Sauce 
1 Tbsp Red Chilly Sauce
1 Tbsp Ginger Garlic Paste
5 Green or Red Chilies Slit 
1/2 Onion (Finely Chopped)
5-6 Garlic pods (Finely Chopped)
1/2 Capsicum (Finely Chopped)
2 Tbsp Maida/all purpose flour
2 Tbsp Corn Flour
1/2 Tsp Orange food color
1 Tbsp Corn strach
Salt to taste
Oil for frying
Do watch the ...Demo video...Enjoy...:)
  • Marinate the paneer with ginger garlic paste, orange food color and red chilly sauce for 1/2 hr.
  • Add salt, maida and corn flour to the paneer and sprinkle little water mix and coat the paneer with all the ingredients.
  • Heat oil in a wok for frying on medium flame drop the paneer cubes in oil and fry till the coating turns light golden in color drain the oil reserve in a bowl.
  • Heat a pan or wok add 2 tbsp oil fry the garlic, onion, capsicum and chilies add the schezwan sauce, soysauce and 1/2 tsp of red chilly sauce fry a bit.
  • Add salt and 1/2 Cup water allow to boil a bit add corn starch and stir till thickens a bit add fried panner and toss in the sauce.
Garnish with spring onion and serve hot with noodles or fried rice enjoy...:)

Thứ Ba, 7 tháng 8, 2012

Oatmeal Lace Cookies


Yes I know, you have baked a cookie before or atleast had one. But if you haven't held one of these in your hands, you don't know what I am talking about. They say you taste food with your eyes first and these cookies are a definite treat to the eyes. When hubs picked one of these up, he turned it around a couple of times, gave it a good look and went "hmm... they look like lace", and I hadn't told him what they were named. I just smiled "they do, don't they?". They are not all about looks either. They are addictive and I am talking like potato chip addictive. You just cannot stop at one. When you bite into it you wonder how it is so thin and crispy yet manages to be delightfully chewy at the same time... and yes absolute fun to make too.
Read more »

Thứ Hai, 6 tháng 8, 2012

Schezwan Noodles

Ummm...that was some real tasty and spicy yummy noodles...:) the cold weather and rains added extra taste...by the by i want to ask you guys a question does the climate has any role in adding taste to food...let me know your views...:)
1 Cup Julienne cut Carrots, French Beans, Cabbage and Capsicum 
1 Large Onion Thinly Sliced
3-4 Slit Green Chilly
2-3 Tbsp Schezwan Sauce
2 Tbsp Soy sauce
1/4 Tsp Orange food color (optional)
2 Packets Hakka noodles (Cooked as per package direction)
3 Dried Red Chilies 
1 Tbsp Ginger Garlic paste
1 Tbsp Chinese 5 spice powder or take 1 inch Stick Cinnamon, 3-4 Cloves, 1 Star anise,1 tsp Crushes pepper corns
6 Tbsp Oil
Salt to taste
Please Click here Schezwan-Sauce Recipe

Do watch my Demo Video...Enjoy...:)
  1. Heat oil in a heavy bottom wok add the spices and fry a bit fry the ginger garlic paste and add the dry red chilies fry a bit.
  2. Add the onion and chilly and fry a bit add the julienne cut carrots and beans and salt fry the veggies cover and cook on low flame till done.
  3. Add the capsicum and cabbage once the beans and carrots are done fry a bit.
  4. Add the schezwan sauce and fry a bit add soy sauce and food color fry a bit.
  5. Add the cooked noddles to the veg mix well till evenly distributed allow the noodles and veg to heat a bit before serving.
Serve hot with paneer chilly enjoy...:)
Paneer Chilly recipe up next...:)

Chủ Nhật, 5 tháng 8, 2012

Gulabi Phirni/Rose rice pudding


Phirni is an Indian sweet dish. It has a texture that is a cross between custard and pudding and is made with ground rice and milk. The popular flavor variations are badam (using almond paste), aam (with mango pulp) and rose phirni (obviously with rose syrup). Unlike other Indian sweet treats which can be tricky and time consuming to make, phirni is  quite quick and easy. The smooth creamy cool taste of this dessert just puts you in a good mood. It is so good that my princess who doesn't have much of a sweet tooth and is a very fussy eater, ate a whole bowlful of this "pink ice-cream" as she likes to call it :)

Read more »

Thứ Sáu, 3 tháng 8, 2012

Caprese Pizza Dip!


Caprese salad is always my fallback when I don't feel like the regular lettuce and dressing. Mozzarella and Tomatoes are definitely a match made in food heaven - a totally classic combo and Mozzarella being such a versatile cheese you are often tempted to try variations with it. So a caprese dip sounded like a fabulous idea and I was (very) tempted to try it. I was not disappointed. It has the unmistakable flavor of fresh tomatoes with mozzarella and being warm and melty, it definitely has the essence of your simple caprese pizza. The fact that all these fabulous ingredients take the shape of a dip makes this dish extra fun to eat as you scoop it out with your favorite chip or toasted bread.
Read more »

Thứ Năm, 2 tháng 8, 2012

Schezwan Sauce

The sauce recipe is altered as per my taste...simple straight forward sauce which can be preserved in the  in a air tight container stored away in the fridge ready to prepare many amazing recipes...:)
Fist Full Dried chilly, red chilly, garlic pods.
100grams Tomato puree
2 tbsp Vinegar
1 tbsp Salt
1 Cup Oil
Do watch my video demo in detail...:)
  • Boil 1 Cup water in a heavy bottom wok add both the chilies garlic, onion, vinegar and salt to the water allow to cook till the chilies onion and garlic cook and soften a bit.
  • Once the chilies and cook switch of the stove allow to cool a bit.
  • Add to a blender along with tomato puree and grind to a smooth paste.
  • Heat a heavy bottom pan with 1 cup oil transfer the chilly paste to the pan and fry till oil surfaces allow to cool and preserve in a jar till use...:)