Monday, April 3, 2017



Chicken: 500g (ideally leg pieces)

Hung curd: ½ container

Ground ginger: 1 tsp

Pulverized garlic: 1½ tsp

Mace powder: 1 tsp

Dark pepper powder: 1tsp

Red stew powder: 1 tbsp

Saffron strand: 8-10, rubbed and broke up in 2-3 tbsp of warm drain

Lime juice: 1-2 tsp

Poppy seed: ¼ container

Salt to taste

Sugar: 1 tsp

Oil: ¼ container


. Wash and clean the chicken pieces and pat it dry with kitchen fabric.

. SOak the poppy seed in 1/5 container warm water for 30 mins, secured. Deplete the water and make a fine glue of it. Keep it aside for later utilize.

. In a blending dish beat the curd. Blend in all rest fixings aside from meat, oil, poppy seed glue and sugar and beat well to make a smooth glue.

Dunk the chicken pieces in the curd blend. Rub the chicken pieces well to coat them from all sides. Permit it to rest for 4 hrs – 6 hrs in fridge.

Remove the chicken and let it come to room temperature.

Take a non-stick wok and warmth oil in it on medium fire.

Presently shake off all marinade and include chicken pieces into the hot oil. Sear them on medium warmth. Try not to give the chicken pieces a chance to turn dark colored.

Add sugar alongside the marinade and give it a decent mix.

Continue singing revealed until oil drifts on top.

. Add poppy seed glue along withthe saffron injected drain and blend well so all pieces get covered with the glue.

.Continue cooking until chicken is done and oil isolates

On the off chance that your sauce has become scarce and chicken is as yet fixed sprinkle some warm water in the middle. What's more, if chicken is done and it is watery increment the fire to dissipate.

Friday, March 3, 2017

Chettinad Chicken


  • Chicken 1 cut into pieces (without skin) 
  • Curry leaf 1 group 
  • Onions 3 slashed finely 
  • Tomatoes 4 bubbled, cleaned and slashed 
  • Red Bean stew powder 1 Tsp 
  • Turmeric 1/2 Tsp 
  • Poppy Seeds 2 Tsp 
  • Coriander Seeds 1 Tbsp 
  • Fennel seeds 1 Tbsp 
  • Cumin Seeds 1 Tsp 
  • Cinnamon 1" 
  • Cardamom 3 
  • Entire Cloves 5 
  • Dried Red Chile 4-5 
  • Peppercorns 6-8 
  • Ginger 1 Tbsp slashed finely 
  • Garlic 1 Tbsp slashed finely 
  • Coconut 1.5 glasses (crisp coconut ground) 
  • 2 teaspoons lemon juice 
  • Oil 7-8 Tbsp 
  • Salt to taste

1. Step

In 1 Tbsp oil sear cumin seeds, coriander seeds, fennel seeds, entire cloves, cardamoms,whole red chilies, peppercorns, cinnamon for a few moments. Include slashed ginger and garlic and sear some more. After the ginger garlic get daintily singed, include poppy seeds and crisp coconut. Broil for about a moment on low fire and include 1/some warm water to relax the masalas.

2. Step 

Permit the masalas to cool and pound it to a fine glue.

3. Step

Warm the rest of the oil and broil cleaved onions. After the onions get all around sautéed, include turmeric, red bean stew powder, a large portion of the curry leaves and the masala glue. Sear everything on low till oil isolates. Continue sprinkling water as you broil the masala, this aides in mixing the flavors and making the curry delightfully fragrant.

4. Step

After the masala is all around broiled, include chicken and cleaved tomatoes. You won't be required to include water in the event that you include tomatoes at this stage and the chicken will cook in the oil and tomatoes. On the off chance that you do require to include water you can, however recollect to include warm water. Add salt and permit chicken to cook totally on low fire.

5. Step  

After the chicken is cooked through, kill the warmth and include lemon juice and the rest of the curry clears out.

Wednesday, July 27, 2016

Methi Corn Vada

Methi Corn Vada 


Channa dal - 1/4 glass 

Sweet corn - 1/4 glass 

Fenugreek leaves - 1/2 glass 

Onion - 1 (finely slashed) 

Green chilies - 2 

Corn flour - 2 tbsp 

Rice flour - 1 tbsp 

Fennel seeds - 1/4 tsp 

White sesame seeds - 1/4 tsp 

Asafoetida - a squeeze 

Curry leaves - 4 (slashed) 

Salt - to taste 

Oil - for profound browning 


Wash and douse the chana dal in water for 2 hours. Channel the fluid and toil it coarsely in a blender or a mixie. Try not to include any water while pounding.

After the chana dal is coarsely ground, include the sweet corn and heartbeat it till it is somewhat squashed. Try not to granulate to a smooth glue.

Expel it in a blending dish. Blend the various fixings - fenugreek leaves, cleaved onion, hacked green chilies, curry leaves, corn flour, rice flour, salt, asafoetida, sesame seeds and fennel seeds. It ought to shape a thick vada hitter.

Squeeze out little balls out of it and smooth it like vadas in your palm. If necessary, oil your palm before forming.

Heat oil in a kadai. Profound sear the vadas in medium warmth till brilliant cocoa.

Channel abundance oil onto a paper towel. Serve hot.

Saturday, July 23, 2016

Masala Vazhaipoo Vadai

Masala Vazhaipoo Vadai - A super delicious, crispy fried south Indian snack made from lentils and banana flower.



  • 1/8 tsp Asafoetida
  • 1 Banana flower
  • 2 Chilli, Green
  • 1 Onion

Pasta & grains

  • 1 tbsp Rice, Raw

  • Baking & spices

    • 1 1/2 tsp Fennel seed
    • 1 Salt

    Oils & vinegars

    • 1 Oil


    • 1 Curry leaves - 1, Spring


    • Chana Dal - 3/4 Cup

Thursday, July 7, 2016

Bombay Street Bhel Puri


4 cups puffed rice (kurmura)
1 cup sev
20 papdis
1/2 cup chopped onions
1/2 cup boiled potatoes , chopped
2 tsp fresh garlic chutney
8 tbsp khajur imli ki chutney
4 tbsp green chutney
1 tsp black salt (sanchal)
1/2 tbsp lemon juice
salt to taste

For The Garnish
8 papdis , crushed
1 tbsp finely chopped raw mango (optional)
4 tbsp sev
2 tbsp chopped coriander (dhania)

Join every one of the fixings in an expansive bowl and hurl tenderly till every one of the fixings are very much blended.

Partition into 4 meet parcels and enhancement every bit with the papdis, crude mango, sev and coriander.

Serve instantly.

Tso's chicken

An easy slow cooker version of the family favorite General Tso's chicken and it's soooo much better than takeout!

Gluten free
3 Chicken breasts (about 2 pounds), large boneless skinless

1 tbsp Garlic
1 tsp Garlic powder

4 tbsp Hoisin sauce
4 tbsp Soy sauce

Baking & spices
1 cup Corn starch
1/2 tsp Pepper
1 tsp Red pepper flakes
1 tsp Salt
2 tbsp Sugar

Oils & vinegars
2 tbsp Oil
4 tbsp Rice vinegar
1 Steamed or fried rice

2 tbsp Water

Preheat oil in a nonstick container or skillet over medium warmth. Whisk together corn starch, salt, 1 teaspoon garlic powder, and pepper.

Include corn starch blend and chicken pieces to an extensive zip lock sack. Seal and shake to coat chicken.

Add covered chicken pieces to dish. Saute 1-2 minutes until seared. (It chicken will in any case be crude in the center now, that is alright)

In a dish consolidate all sauce fixings and speed to join. Add half to the stewing pot alongside chicken pieces. Cook on low for 4 hours.

Instantly before serving, Add remaining sauce to the simmering pot and mix tenderly. Present with rice.

Bhel Crisp Fried Noodles

Ingredients: (Serves 2)
1 1/2 Cup Fried Hakka Noodles
1 Cup Grated OR Shredded Carrot
1 Cup Shredded Cabbage
1/4th Cup Spring Onion Greens finely chopped
Salt if needed
For Sauce:
1 tsp Minced Garlic
1 tbsp Red Chili Sauce
2 tbsp Tomato Ketchup
1 tbsp Soy Sauce
1 tsp Vinegar

In a big sauce pan add 2 liters of water and bring it to boil. Once the water starts boiling add the store bought hakka noodles and cook the noodles as per instruction on the cover.
Once the noodles are cooked, drain the water from noodles completely & drizzle 2 tsp of Oil so that the noddles do not stick to each other.
Once the noodles are cooled, deep fry them in oil over medium flame till they are crisp and golden in colour.
Your fried noodles are ready.

In a bowl, add minced garlic, red chilly sauce, soy sauce, tomato ketchup, vinegar and mix well.
In a mixing bowl, add carrot, cabbage some spring onion greens, fried noodles and above prepared sauce. Keep aside some spring onion greens for garnishing.
Mix all the ingredients well. Check for seasoning and if required add salt as per your preference.
Bhel Crisp Fried Noodles is ready.
Garnish with finely chopped spring onions and serve. 

Tuesday, July 5, 2016

Crab Kurma

Crab Kurma 


Crab - 5-6 

Onion - 1 major (finely cleaved) 

Tomatoes - 2 (finely cleaved) 

Ginger garlic glue - 1 teaspoon 

Green Chillies - 2 

Coriander powder - 1 tbsp 

Red cold powder - 1 tbsp 

Turmeric powder - 1/2 tsp 

Entire Garam Masala - 1 cove leaf, 2" piece cinnamon stick, 2 cloves, 3 cardamoms 

Curry Leaves - 1 spring 

Cumin seeds - 1 tsp 

Fennel seeds - 1 tsp 

Oil – 2 tbsp 

Cilantro (Coriander Leaves) - modest bunch (finely slashed) 

To Grind 

Ground Coconut - 1/4 glass 

Fennel seeds - 1 tsp 

Poppy seeds - 1 tsp 

Cashews - 4 


Clean the crab and cut it. Include some salt and keep it aside.

Heat oil in a profound dish (kadai) and temper the entire garam masala, cumin seeds, fennel seeds and curry clears out.

Include the onions and green chillies and broil till it turns brilliant.

Next broil the ginger garlic glue for a moment.

Include the tomatoes and cook till the tomatoes are crushed up.

Presently include the crisp powder, coriander powder and turmeric powder.

Presently add the crabs and blend to coat the crabs with the masala.

Include some water depending the amount of sauce you require. You can likewise make it a semi sauce dish.

Cover and let it cook for 5-7 minutes. The crab turns red in shading when done. In the event that you overcook the crab it will get to be stringy.

Meanwhile granulate the fixings under 'To crush'.

Add this ground glue to the crab sauce. Check for salt and different seasonings and conform if necessary.

Give the sauce a chance to stew for an additional 5 minutes for the ground masala to get cooked.

South Indian Seafood Medley Curry

South Indian Seafood Medley Curry 


Fish - 1 lb (application. 1/2 kg) 

Shrimp - 1 lb 

(You can likewise include other fish like squid, scallops and so forth.) 

Onion (Big) - 1/2 (slashed) 

Green Chillies - 4 

Tamarind - 100 gm 

Turmeric Powder - 1/4 tsp 

Cold Powder - 3 tsp 

Corriander Powder - 3 tsp 

Fenugreek Seeds - 1/4 tsp 

Salt - as required 

Oil - 1 tblsp +1 tblsp 

Cilantro - for decorating 

To crush 

Fennel Powder - 1 tsp 

Tomato - 1 major (or 2 little) 

Ground Coconut - 1/2 container 


1. Grind the tomatoes, coconut and fennel powder to a fine glue. Keep this aside.

2. Absorb the tamarind around some water for around 10 minutes and concentrate its mash.

3. Blend the cold powder, corriander powder and turmeric powder with this mash and keep it aside.

4. Heat oil in a wide skillet or mud pot. Saute the onions and green chillies till they turn brilliant cocoa.

5. Include the spiced up tamarind mash to this and heat it to the point of boiling.

6. Include the fish and shrimp pieces to the sauce.

7. Include the ground coconut-tomato glue and obliged salt to the sauce.

8. Heat it to the point of boiling, lessen the fire and let it stew till the oil seperates from the sauce.

9. Heat 1 tblsp of oil in another skillet and sear the fenugreek seeds.

10. Add this treating to the sauce and switch off.

Kerala Crab Curry

Kerala Crab Curry 

Fixings - I 

Coconut (ground) - 3 tbsp 

Pearl Onions - 3-4 

Garlic Cloves - 3 

Curry leaves - 4 takes off 

Dry red Chilies - 2 

Peppercorns - 1 tsp 

Cumin seeds - 1 tsp 

Fixings - II 

Crab - 1 lb (½ kg) 

Tamarind juice - ¼ container 

Turmeric powder - ¼ tsp 

Nippy powder - 1 tsp 

Coriander powder-2 tsp 

Curry leaves - 4 

Green nippy - 1 

Mustard seeds - ¼ tsp 

Oil - 2 tbsp 

Fenugreek Seeds - ¼ tsp 

Asafoetida powder - ¼ tsp 

Salt - to taste 

Cilantro - for embellishment 


Clean the crab, cut it into little pieces and keep aside.

Take a skillet and warmth some oil in it. Presently broil every one of the fixings from group 1.

Once the fragrance begins coming, expel it from flame and let it cool. After it cools, grind everything together with some water to frame a fine glue and keep aside.

Presently take a mud pot or profound vessel, warm some oil, splutter mustard, fenugreek seeds and curry clears out.

Presently include the tamarind juice, cold powder, coriander powder, turmeric powder, salt, asafoetida alongside the ground masala and heat it to the point of boiling. Include water on the off chance that you need more sauce.

Include the crab pieces, cover and cook for 10 minutes on low-medium fire. The crab is done when it turns red in shading.

Crab Cake

Crab Cake 


Crab meat - 1 lb 

Onion - 1/2 (finely cleaved) 

Potato - 1 

Garlic - 2 cloves (minced) 

Cumin/Fennel seeds - 1/2 tsp 

Egg - 1 

Cold powder - 1 tsp 

Garam Masala - 1/4 tsp 

Cilantro - handful(finely slashed) 

Bread morsels - 2 tblsp 


1. Heat up the crab, evacuate the meat out and keep aside. You can get crab meat from the store.

2. Heat up a potato and keep it aside.

3. Heat oil in a skillet and saute the onions and garlic.

4. Take blending dish, include the sauteed onions, garlic, bubbled potato, destroyed crab meat, cumin seeds and cilantro.

5. Include cold powder, salt, garam masala and one egg. Combine everything.

6. On the off chance that the blend is clammy, include bread pieces.

7. Make meet measured crab meat balls and afterward shape them as cutlets.

8. Sear them with few drops of oil on a hot iron.

Crab Fry (Nandu Varuval)

Crab Fry (Nandu Varuval) 


Crab - 2 

Onion - 1 major (finely hacked) 

Tomato - 2-3 (finely hacked) 

Ginger Garlic Paste - 1 tbsp 

Turmeric Powder - 1/2 tsp 

Crisp Powder - 1 tbsp 

Coriander Powder - 1/2 tsp 

Curry Leaves - modest bunch 

Cilantro - modest bunch 

Salt - to taste 

Oil - 2 tbsp 


  • Heat water (1 or 2 glasses) to the point of boiling in a profound vessel. With regards to a moving bubble, include enough salt and turmeric powder to it. 

  • Add the crab to this and cook for 2-3 minutes. After that deplete the water and keep it aside. 

  • Heat the oil in a major kadai/container and saute the onions till it turns chestnut in shading. 

  • Include the ginger garlic glue and broil for a moment. 

  • Next include the tomatoes, salt, nippy powder and coriander powder. (You can include few spoons of the water in which you cooked the crab to the masala to keep the flavors from getting blazed.) 

  • Sear this blend pleasantly till oil isolates from the masala and the vast majority of the dampness has dissipated. 

  • At this stage include the crab pieces, finely slashed curry leaves and coriander clears out. 

  • Hurl everything together for around 5 minutes till all the crab pieces are pleasantly covered with the masala.