Masala French Fries

This is an instant side-dish or snack recipe very tasty down side to this recipe it will not remain crisp for longer period of time masala french fries are super when served with any southindian recipe...

Recipe demo video...Subscribe+Like+Share+Follow...

 

 Ingredients:
2 Large Potato Chopped into Sticks
4 Tbsp Corn Flour
1 Tbsp Chilly Powder
1/2 Tsp Turmeric Powder
1 Tbsp Garam Masala
Salt as per taste
Oil for frying

Method:

1. Wash the chopped potato thrice place it in a colander and allow the excess water to drip pat it dry and place it in a mixing bowl.
2. Add chilly powder salt turmeric powder garam masala and corn flour toss the potato to coat with masala if needed sprinkle water to coat the masala.
3. Heat oil in a wok and drop the masala coated potato into oil fry. place the flame on low to medium flame fry till all sides are crisp drain potato on tissue serve hot with lime wedges ...Enjoy...:)

Sesame Chilly Cauliflower

Recently I was sent a free sample from Hudson Conola Oil along with the package came a recipe book i found this recipe on hudson canola oil book wanted to try the recipe right away there are few changes in the recipe altered as per my taste...

Here is a recipe demo video...watch and subscribe...:)

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Ingredients:
250 Grams Cauliflower
3 to 4 Tbsp Green masala paste
1 Tbsp Turmeric powder
1/2 Tsp Chat masala
1/2 Tsp Garam or kitchen king masala
3 Tbsp Corn Flour
2 Tbsp Maida/All purpose flour
1/3 Cup Sesame Seeds
Hudson canola oil for frying
salt as per taste.

For garnish: pomogranate seeds, finely chopped coriander and lime

Green Masala Paste:
2 Sprigs Curry lef
5-8 Green Chillies
Fist full mint and coriander
1 Inch Ginger
8 Pods Garlic

• Add all the ingredients to a mixer jar and grind to a smooth paste add water to grind to form smooth paste.
• This masala paste can be used for veg and nonveg recipes its a versatile masala paste that can be prepare and stored in a air tight container and forzen.  

Please follow the simple steps to clean a cauliflower please click here to follow simple steps

Method:

1. In a mixing bowl add the cleaned cauliflower, masala paste, turmeric powder, chat masala, garam masala, salt corn flour and maida mix well sprinkle water if the mixture is to thick the masala paste should coat the cauliflower.
2. Place a cover on the cauliflower allow to marinate for 10 to 15 minutes.
3. Spread the seasame seeds on a plate and rool out each floret on sesame seeds.
4. Heat oil in a wok on medium to low flame drop the florets one by one and fry till golden brown drain.

Serve the cauliflower in a serving bowl garnish with pomogrante seeds coriander and mint.

Baby Corn Chilli

This recipe was forwarded to me by Ajay from Assam. I tried this recipe last week and liked it so much prepared it again had to post it asap this is bit dry version compared to the original recipe and i have avoided adding sugar to the recipe since i have diabetic parents at home.

Ingredients:
150 Grams Baby Corn
1/4 Tsp Ginger Garlic paste
2 Bell Peppers
1 Onion
6-8 Chilies
1/2 Bunch Spring Onion
2 Tbsp All Purpose Flour
1 + 1 Tbsp Corn Flour
2 Tbsp Tomato Ketchup
1/4 Tsp Pepper Powder
1 Tbsp Dark Soy
1 Tbsp White Vinegar
1 Tsp Ajinomoto (MSG) Optional
Oil for frying
Salt to taste

• Cut the baby corn in half then into quarter chop them in 1 inch strips  as shown  in the pic.

• Chop the bell peppers into 1 inch strips.
• Finely chop spring onions.
• Chop onions into 1 inch pieces 

Method: 

• Boil 2 to 3 cups of water in a pot add a pinch of salt add the corn to the boiling water and blanch for 5 to 10 mins.

• Drain the water and set the corn aside.
• In a bowl  add the 1 tbsp corn flour and 2 tbsp maida add pepper powder, ginger and garlic paste, salt and water mix well add water and prepare a thick flowing batter.
• Add the corn to the batter mix well allow to marinate in the batter for 10 to 15 min.
• Heat oil in a wok fry the corn till light golden color drain the oil and reserve in a bowl.
• Heat a pan or wok add 2 tbsp oil  fry the onion and chilies till transparent add the bell peppers and fry for a minute.
• Add the soy, ketchup, vinegar and msg with 1/2 cup water cover and allow the bell pepper to cook.
• Mix 1 tbsp of corn flour in 1/2 cup water and set aside.
• Add the corn flour mixture to the vegetable once cooked add salt as per taste add the fried baby corn to the veg mixture and mix well add the spring onion allow the corn and spring onion to combine and cook a bit. Garnish with spring onion...Serve Hot with noodles or any fried rice...Enjoy...:)

Do view my video demo in English...Enjoy...:)

Paneer Jalfrezi/Cottage cheese in spicy tangy sauce with bell peppers and onion

uite unlike the super-star butter paneer masala which is practically synonymous with Indian cuisine, the jalfrezi is mellow but very much like any Indian curry. It has a burst of flavors, is full of aromatic spices with an exotic taste that is bound to take you by surprise. Cubes of succulent home made cheese are simmered in a fragrant garlic tomato sauce with loads of colorful peppers and freshly ground spices that will make you mop your plate clean and ask for more. Unlike a few other paneer dishes this one is not very rich or laden with butter and cream to make it tasty.

A common dhaba dish all over India ~ dhaba is a Indian equivalent to the American road-side diner. Known for its rustic, simple, basic, inexpensive yet flavorful original dishes and very popular among long distance roadies and truck drivers. Whenever I go to India I make it a point  to take a drive with hubs and kiddo to the nearest dhaba on the national highway just to have some of their dal makhani, kadahi paneer and fresh out of the tandoor (clay oven) those buttery flaky tandoori rotis ~ ahh.

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Simple Bhindi/Vendakkai/Okra Fry

Ingredients:

1 Kilo Bhindi/Vendakkai/Okra

1 Tbsp Black Pepper Powder

1 Tbsp Red Chilli Powder

1 Pinch Asafoetida
4 1/2 Tbsp Oil
Salt to taste.

Lets Prepare:

• Wash the okra pat dry and thinly slice into coins.
• Add 2 tbsp oil to the sliced okra mix well and allow to rest for 10 minutes.

• Heat a nonstick pan or wok add 2 /12 tbsp oil add the sliced okra and start fry keep stirring constantly on a medium flame you can place the cover but must stir every 3 minutes once.
• Once the okra is half way done add salt chilli powder and stir well and fry.

• Once the okra has turned light brown in color and there is no more gum texture left add pepper powder and fry for 2 minutes.
• Once you see little bit oil to the sides serve hot...Enjoy...:)

Mom prepares this recipe at home always we love it best served with dhal rice or roti...nothing to touch moms cooking  I enjoyed cooking with mom today it was really fun day...Happy Mothers Day to all the moms out there Indiya or west your the best...♥♥♥ 

My video demo for the recipe...Enjoy...:)

Mushroom Chops Masala

Ingredients:
2 Cups Button Mushrooms (cleaned and quartered)
1 Large Bell Pepper/Capsicum (cubed)
1 Large Onion (finely chopped)
1/2 Cup Spring Onions
1 Tbsp Ginger Garlic Paste
2 Green Chillies
1 Tbsp Chinese 5 Spice Powder 
1/2 Tsp Pepper Powder
2 1/2 Tbsp Oil
Salt to taste
Mint and Lime juice for garnish.

Lets Prepare:

• Heat a wok with oil add the onion and ginger garlic paste fry till the onion turns transparent add the 5spice powder and chillies fry a bit add the mushroom and capsicum fry place a cover and allow the mushroom to wilt down a bit in 5 minutes you can see the amount of moisture the mushroom has oozed depending on the moisture add very little water for the bell peppers to cook place the cover back and allow the moisture to evaporate at the same time mushroom and the pepper should have cooked in add the spring onion and pepper powder and fry for 3 more minutes .
• Garnish with lime juice and mint leafs serve hot with any rice dishes best served with south Indian meals...Enjoy...:)

you can watch my video recipe in english...:)

Chilli Chicken ( Dad's Way)

Ingredients:

500 Grams Chicken
I used boneless chicken thigh thats all I had stored in the freezer. please use with bones its tasty...:) 

6 Tbsp Green Chilly Sauce (you can add more)

3 Tbsp Soy Sauce

1 Egg

1 Pinch Ajinomoto/MSG

7-10 Chillies slit

3 Tbsp Clarified Butter

2 Tbsp Oil

Salt as per taste.

Lets Prepare:

• In a bowl add the chicken tip in the soy & chilly sauce add the egg mix well and allow to marinate in room temp for 30minutes if your in a hurry you can allow to marinate for 15 minute.
• Heat a wok on medium flame add  the butter add the slit green chillies to the hot butter and fry for a minute drain and reserve to the let over butter add oil tip in the  marinated chicken fry a bit cover and allow to cook on a low flame keep stirring once in 2 minutes.
• once its half way done check for salt and add salt and slit green chillies fry uncovered if you like to serve with little bit of sauce it will take 15 minutes of cooking time but i like it a bit dry for rice it takes 20 minutes for me add the msg/ajinomoto stir well and serve hot excellent side dish for south indian meals or best served with biryani we love it. try it your self....Enjoy...:)

My dads friend taught dad how to prepare this chicken recipe and trust me thats all he ever knows to cook and he is crazy about this recipe if my parents get to know i'm sharing this recipe with all of you they will kill me for sure but hey i want all my food loving friends to enjoy  its almost 20years of well maintained secret recipe in the family. this recipe is originally from a very famous Andhra Hotel which is located at Bangalore we love to dine there and enjoy this lovely chilly chicken at the restaurant people who enjoy hot and extra spicy food will love it. please dont make any changes to the recipe try it out you'll like it....:)

My new recipe along with video demo in english watch and enjoy...:)

                                                               

Chettinadu Style Mutton Chukka ( Uppu Kari )

Ingredients:

500 Grams Lamb Meat ( Curry Cut )

250 Grams Sambar Onion / Baby Shallots

1 Tbsp Pepper powder

1 Tbsp Ginger & Garlic Paste

10-12 Dried Red Chillies

1/4 Tsp Turmeric powder

1/2 Tsp Garam Masala

1 Tbsp Fennel Seeds

1 Full Garlic Peeled 

2 Sprigs Curry leafs

1/2 Cup Yogurt 

2 Tbsp Clarified Butter or Desi ghee

3 Tbsp Oil

Salt as per taste.

Lets Marinate:

• In  a mixing bowl add the meat, yogurt, turmeric powder, pepper powder, garam masala and the salt mix well cover and allow to marinate for 1/2 hour.

                                                      

Lets prepare:

• Heat a pressure cooker with 2 tbsp oil tip in the marinated meat fry the meat for a bit and add 1/2 cup of water to cook cover the lid and allow the pressure to build once you see steam vapor place the whistle and put the flame on high allow the meat to cook well for five to six whistles. switch of the stove after five whistles and allow the pressure to cool down a bit before opening the lid.
• If you find excess moisture in the meat put the meat back on flame and allow the moisture to evaporate completely from the meat and set aside.
• Heat a wok add the 2 tbsp clarified butter and 1 tbsp oil tip in the fennel seeds fry a bit add the onions fry the onions a bit add the garlic and curry leafs add the dried red chillies and salt to sfry the onions fry alll the ingredients the onion should turn transparent tip in the meat and fry till the meat has incorporated well into the other ingredients garnish with curry leafs and lime serve hot with south indian meals...Enjoy...:)

I'm always in search of best and most traditional south Indian meal recipes some times I would learn a few traditional recipes from mom but most of the recipes I'd learnt preparing in my teens and all the recipes were passed down from both my granny's I thank them a lot.

Traditional uppu kari should be prepared using an earthen pot and whole spices are added it takes almost 1 hour to prepare uppu kari traditionally but i had to change all of that I'm not a person to sit and wait for a recipe to complete in a hour's time come-on i had to use yogurt to soften the meat a bit and also add garam masala powder since most of my viewers and followers on blog and youtube do not get few whole spices where they live...    

This recipe was sent to me by a restaurant owner and celebrity chef swamy from karaikudi tamilnadu i cant tell more about him on this blog  but all that i can say he is just too good at his age young ambitious and very very creative he told me uppu kari is a traditional recipe from chettinadu and always made his uppukari in a different way each and every time...

we had a challenge if we could replace and add two things to the recipe what can we replace...what i did was i have added yogurt and garam masala to the recipe and also used a pressure cooker to cook my meat in...however swamy as always was so creative he used fresh coconut cream and cashew nuts both the recipes  turned out excellent and in flying colors...:P we loved the recipe it totally depends on you how you'd want to prepare your uppu kari but the rule is you can replace only 2 items do try this recipe out and let us know we would love to hear from you...keep cooking share...Enjoy...:)  

I've also done detail recipe video in english do watch enjoy and post your comments...:)

Prawn Fry (Eral Varal)

Ingredients:

250 Grams Fresh Prawns (shelled out and deveined)

2 Medium Onions (cut into medium cubes)

1 Medium Tomato(cut into medium cubes)

4 Green Chillies (cut into pieces)

1 Sprig Curry leafs

1 Tbsp Ginger & Garlic paste

1 Tbsp Red Chilly powder

1 Tbsp Coriander powder

1/2 Tsp Turmeric powder

1 Tbsp Kitchen King masala or Garam masala

1 Pinch Asafoetida

Lime few drops

3 Tbsp Oil

Coriander & Mint leafs for garnishing

Salt to taste.

Lets Prepare:

Heat oil in a wok tip in the ginger and garlic paste fry for a minute add the curry leafs and asafoetida fry tip in the chopped onion, tomatoes and chillies  fry for 2more minutes tip in the chilly powder, turmeric powder, coriander powder and kitchen king masala also add salt as per taste fry all the ingredients throughly till oil separates to the sides tip in the prawns fry well for 2 minutes add 1/2 cup of water and cover allow the prawns to cook for 20minutes on medium flame allow all of the moisture to evaporate and the prawns should cook through add lime juice and garnish with coriander serve hot with rice, sambar and rasam prefect side dish...do try this simple recipe and Enjoy...:) 

My demo video for eral varal watch and do try the recipe out...enjoy...:)

Cauliflower Pepper Fry

Ingredients:

11/2 Cups Cauliflower florets

1 Large Bell pepper (Cut into cubes)
1 Large Onion (Cut into Cubes)
1 Tbsp Ginger and Garlic paste
1 Sprig Curry leafs
2 Green Chillies Finely Chopped
1/2 Lime Juice
1 Tbsp Pepper Powder
1/2 Tbsp Kitchen king masala or Garam masala
1/4 Tsp Turmeric powder
1/4 Tsp Chilly Powder
1 Tbsp Coriander Powder
1 Pinch Asafoetida
2 Tbsp Vinegar
2 Tbsp oil
1/2 Tsp Clarified Butter
1/2 Cup water
Salt to Taste
Finely chopped fresh coriander and mint leafs for garnish.


Lets Prepare:

• Using a mortar and pestle crush 5 pods of garlic and 1 inch piece of ginger.

• Heat at least 5 cups of water in a pot add vinegar and 1/2 tsp of salt clean the cauliflower and add the cauliflower to the water leave for 5 min and then rinse throughly with running water this  way of cleaning will remove any pesticide from the cauliflower...make sure not to cook the cauliflower in this process.    

• Heat a wok add oil and clarified butter then tip in the ginger and garlic paste tip in the curry leafs fry a bit tip in the onion and the chillies add a pinch of asafoetida fry the onion till transparent tip in the  turmeric,chilly powder and coriander powder and fry everything for a min add the salt and tip in the cauliflower and bell pepper fry everything for 2 more mins add water bring to boil and cover till the veg has cooked and the water evaporates add the kitchen king masala and the pepper powder and sprinkle little water and mix well and fry cover for few more mins and add few drops of the lime juice and  add finely chopped coriander and mint stir and serve hot for rice or roti...Enjoy...:)

In India every one prepares a vegetable for everyday lunch or dinner this is a very common recipe we normally prepare few south indian homes enjoy this recipe for either rasam rice or curd rice either ways this recipe has a class taste well balanced side dish recipe...:) 

I've also done a detail recipe video demo do watch try it your self...enjoy...:)

Rumble Tumble

Ingredients:

• 6 Eggs
• 2 Carrots (finely chopped)
• 2 Indian Turnip / Noolkol (finely chopped)
• 1 Large Onion (finely chopped) 
• 150 Grams Cabbage (finely chopped)
• 2 Green Chillies (finely chopped)
• 1 Tbsp Ginger & Garlic paste
• 1/4 Tsp Fennel seeds
• 1/4 Tsp Pepper powder
• Coriander finely chopped
• 1/2 Cup water
• 3 Tbsp Oil
• Salt to taste.

Lets Prepare:

• Add the fennel seeds, ginger and garlic to a coffee blender and prepare a paste.
• Heat a wok add oil and tip in the ginger and garlic paste fry a bit add the onion and fry for 2 mins till the onion goes to a transparent color tip in the carrots and turnip and fry allow the moisture to evaporate from the veg add salt and water stir and cover allow the veg to cook till its well done.
• Add the chillies and cabbage and fry till the cabbage has cooked add pepper powder and salt if needed add a bit of coriander and mix all the ingredients well.
• Crack open the eggs in a bowl and add the eggs to the veg masala and with gentle hands start to scramble the eggs stir at a slow pace and get the veg incorporated well in the egg scramble. once you see the oil to the sides on the wok the egg scramble is done .
• Garnish with coriander and serve hot for rice or roti ...Enjoy...:)  

 I've done a detail video demo on youtube watch and Enjoy...:)

Cheese & Mixed veg Masala

Ingredients:

1 Bunch Spinach 

1 Cup Sweet corn

1 Cup Cauliflower 

1 Cup Button Mushroom

1 Bell pepper

150 Grams Cottage Cheese (Cubed)

1 Tbsp Chilly flakes

1 Tsp Crushed Black pepper

1 Shallot(sliced)

4 to 5 Pods Garlic (Finely sliced)

3 Chillies

1 Tsp Coarse Salt

3 Tbsp Oil

Lime a few drops.

(Tip for Cleaning the cauliflower)

This is best way to clean the cauliflower by adding 1 tbsp vinegar and 1 tbsp of coarse salt helps to remove pesticides and germs after we finish rinsing the veg in vinegar run cold water and wash twice.(watch the video demo below how i clean the cauliflower)

Lets Prepare:

• In a wok add oil and fry the cottage cheese and drain the cheese and reserve in a bowl.

• In the same oil and fry the garlic and chillies tip in the shallot and spinach stocks first and sauté for few mins add the corn and cauliflower and fry for a min add the salt and 1/2 cup of water and cover till the corn and cauliflower is cooked tip in the bell pepper  mushroom and fry for a min add the spinach leafs tip in the black pepper and chilly flakes along with the cottage cheese and fry till the water has evaporated from the veg add lime and prepare wraps or serve with rice or toast...Enjoy...:) 

I've also done a detail recipe video on youtube do watch and try the recipe...enjoy...:)

Bhindi Tava Fry(okra recipe)

Ingredients:

500 grams Okra (Ladies finger or Bhindi)

1 Tbsp Dry Mango powder = Amchur

1 Tbsp Garam masala powder

1 Pinch Asafoetida

1/2 Tsp Chat masala

1/2 Tsp Cumin powder

1/2 Tsp Black pepper powder

1/2 Tsp Turmeric powder

1 Tbsp Red Chilly Powder

1 Tbsp Salt

3-4 Tbsp Corn Strach or flour

3 Tbsp oil.

{In the video demo I was unable to show the gravy normally i prepare gravy for bhindi tava fry}

Lets prepare:

• Wash the okra and chop the head and tail portion slit in the middle  set aside.
• In a bowl Mix all the dry ingredients chilly powder, turmeric, pepper powder, 1 tsp salt, chat masala, Garam masala, Cumin, asafoetida, Dry mango powder mix everything (Also reserve a pinch of all the masala for the batter)
• Fill the Masala mix in the slit bhindi and rub the excess masala over the bhindi and marinate for 15 mins
• In the mixing bowl add corn flour and rest of the dry masala with water and 1 tsp salt and add to the marinated bhindi mix everything.
• Heat a tava or pan add 2 tbsp oil and toast the bhindi on the tava till the bhindi cooks well and the outer cover goes crisp. serve hot sprinkle a pinch of chat masala and corianderleafs serve with rice and dhal...enjoy...:)

I've done a demo on this recipe over youtube do watch and enjoy...:)

Kondai Kadalai Beetroot

Ingredients:

• 1 Large Beetroot ( chopped into small cubes) 
• 1 Large Bell Pepper( chopped into small cubes)
• 1 Medium Size Onion( finely chopped) 
• 1/2 Cup Chickpeas (soaked and cooked with a tsp of salt)
• 1/2 Cup Grated Coconut (desiccated coconut can be used)
• 1 Tsp Mustard 
• 1/2 Tsp Split Black Gram dal
• 1/2 Tsp Split Chick peas
• 1 Dry Red Chilly
• 2 Tbsp Coriander leafs ( finely chopped)
• 6-8 Curry leafs
• 3-4 Green Chillies
• 1 Pinch of Asafoetida 
• 1/2 Cup Water
• 1 Tsp Salt
• 3 Tbsp Vegetable Oil

Preparation:

Heat a wok add 1/2 tsp oil and sauté bell pepper and reserve in a bowl. then add 2 1/2 tsp oil in the same wok and temper with mustard seeds allow to splutter then add black gram dal and split chickpeadal fry for a sec add asafoetida and dry red chilly fry for a sec then add curry leafs and onions fry add the greenchillies fry till the onions goes transparent add the chopped beets and fry add the cooked chickpeas and fry add salt and 1/2 cup water cover and allow the beets to cook. add the sauté bell peppers fry for 2 more minutes check for salt and allow the water to dry out completely on a medium flame. Garnish with coriander and coconut and fry for sec and allow the coconut to incorporate....serve hot with rice or roti and enjoy....:) 

I've also done a detail recipe video demo do look into try out my recipe and enjoy...:)