Summer Salad (Fruits and veggies salad)

Fruits:

Mango: 1 fruit diced

Pomegranate: 1 fruit

Pineapple: 1 fruit diced

Apple: 1 fruit diced

Green Grapes: 1 cup sliced

Veggies:

Carrot: 1 carrot grated

Cabbage: 1 cup grated

Cucumber: 1 peeled and diced

Onion: 1 medium Diced

Tomato: 1 small seeded and diced

Salt: as required

Vinegar: 2 tbsp

Pepper: 2 tsp

Sugar: 1 tsp (optional)

Dump all this in a big mixing bowl and mix properly.

Keep in the refrigerator for half an hour and enjoy this super yummy healthy salad without guilt.

Recipe Courtesy: My aunt, Leelakochamma

Mayonnaise and Veggies Pinwheel Sandwich

Bread Slices: 15

Homemade Mayonnaise:  1/2 cup (or more to spread)

Cabbage Grated: 1 cup

Carrot Grated: 2 medium carrots

Tomato diced: 1 small

Onion diced: 1 medium

Pepper and Salt: as needed

Mix the diced veggies with pepper and salt.

Mix in the mayonnaise.

Remove the crust from the bread slices

Now take 3 slices of white bread  and place it in such a way that, just the edges overlap.

Now apply a little water on the overlapping edges and press it slightly to keep it together.

Take a rolling pin and flatten out the slices a little.

Spread the filling on each slice of bread.

Roll from one side tightly to create a pin wheel.

Wrap tightly in a plastic wrap and refrigerate for 1 hour or more.

Take out the plastic wrap, and cut it into smaller pinwheels.

The edge pieces will not look good, so you can eat it and serve the rest.

 Notes:
Make sure the bread slices are fresh otherwise you won't be able to roll without breaking.
In case if the slices are a little dry, just microwave it for a few seconds to make it soft.

Mint Coriander Chutney/ Pudina Sandwich

Mint/Pudina Leaves: 1 bunch

Coriander Leaves: 1 bunch and a half

Coconut grated: 3/4 cup

Ginger: 1/2 inch

Green Chillies: 2-3 (adjust according to your tolerance level.... I add 3)

Salt: as needed

Wash the leaves properly under running water.

Take the leaves off the pudina bunch. Discard the stem.

Now put the coriander leaves, pudina leaves, grated coconut, salt, ginger, green chillies in the mixie and blend them till you get a paste.

Spread butter generously on bread slices.

Now spread the mint coriander chutney.

Cover with bread slices.

Serve as an evening snack with coffee.

Left Over Magic- Veg Cutlets!!!

Ever wondered what to do with all the left over vegetable thorans and veg stir fries? please do not throw it ever again!!!!! Heres a simple tip to use it again to make a fresh new dish- Vegetable cutlets!!!! Make it and serve as an evening snack or as a side dish for lunch or rotis!!!!

Any left over veg stir fries and thorans: 1 cup,  (but pls do not use bittergourd!!!)

Potato: 1 large (pressure cooked and mashed with salt added.)

Egg: 1 beaten

Bread crumbs: half cup (maybe more)

If you do not want to use eggs, make it pure veg by making a paste with maida and water.

Mix the left over veggies with mashed potatoes,

 Dip in beaten eggs or the maida paste.

Coat with bread crumbs and deep fry.

Serve with sauce and salad

Spicy Tasty Crab Masala

Ive posted Crab masala recipes before. This is also a very tasty preparation. I got this recipe long back and since Ive already posted crab roast recipes before, I wasnt sure if I wanted to post again!!! But anyways, I clicked pictures. And when I tasted it, I was sure this was going in my blog. My husband gave me full marks... :) :) :) So here it is. Now this recipe is gonna be a regular in my kitchen.

Crab: 1 1/2 kg cleaned

Onion: 4 thinly sliced.
Heat 3 tbsp oil and saute the onions till slightly brown.
Add a tbsp of ginger garlic paste and saute till it is a nice brown.

Now add 

Chilly Powder: 2 tsp heaped

Coriander powder: 2 level tsp

Cumin Powder" 1 level tsp

Garam Masala: 1 level tsp

Pepper Powder: 1 tsp

 Saute till oil oozes out onlow flame. keep sprinkling water so that it doesnt stick to the bottom.

Add 2 chopped tomatoes, keep the flame on high and saute till it is all mashed up

Now add the cleaned crab, 2 cups water, required salt and let it get cooked on medium flame.
When all the water dries up and masala is coated, take off fire and garnish with coriander leaves.
Enjoy!!!!!

Paneer Butter Pepper Fry

Iam a big fan of Chef Sanjay Thumma. Ive tried many of his recipes including paneer curries, biriyanis, snacks, lots of airfryer recipes (I must say, those r really good, especially the crumb fried fish and chips in airfryer,,,,ooooolalala) ......
Well, this paneer one is also his recipe.

Butter:  1tbsp
Green chilly:  4 slit
Curry leaves: 1Sprig
Ginger garlic paste : 1/2tsp
Salt: as needed
Garam masala: 1 tsp
Turmeric: 1/4tsp
Maida: 1Tbsp
Rice flour 1Tsp
Corn flour: 1tsp
Paneer: 250 grms
Coriander powder: 1tsp
Chilly powder: 1tsp
Pepper powder: 1Tbsp
Oil for deep frying
Lime juice: 1Tsp

 Make a thick paste with corn flour, rice flour, maida, turmeric, garam masala powder, salt and ginger garlic paste. Add water in spoonfuls.
Dip the paneer pieces in the paste and coat the masala and deep fry them and keep it aside.
Heat oil in a kadai and add curry leaves, green chilly and butter.
 Saute them and add coriander powder, chilly powder, pepper powder, salt.
 Add fried paneer pieces, toss it and sprinkle lime juice.
Garnish with coriander leaves.
Serve warm as an appetizer.

Recipe got from here

Mayonnaise (Homemade)

Why run to the store, when you can make it at home at quarter the cost? and yes, you can store it in airtight bottles for upto two weeks. (to be on the safer side, refrigerate)
This can be used as a sauce with grilled kebabs, fish, salad dressing, with vegetables for a sandwich.....anything!!!!!

Egg yolks: 3 (I use the whole egg, yolks and white...works fine)
Mustard: 1.5 tsps or Garlic: 4 cloves (depends on what flavour you want)
Pepper Powder: a pinch
Vinegar: 3 tbsp
Salad Oil: 12 ounce or 340 grams (I use sunflower oil)
Sugar: 1 tsp
Salt: as required

Cream together egg, salt pepper, mustard and sugar in your mixie.
 In case you are using garlic,run the mixie for a minute with just garlic alone and then add the egg, salt, pepper and sugar.
Add vinegar and continue beating the mixture while oil is added in tea spoonfuls at a time.
As the mayonnaise begins to thicken (yes, you need patience...it will take some time) the oil maybe added in table spoonful until all the oil is used up.

What can go wrong? Well if it curdles,  (which very very very rarely happens......of the 1000 times ive made, once it happened to me when i used garlic......only once )..... but dont panic....take it out of the mixie....clean the bowl, and again beat one egg and then add the curdled mix in spoonfuls, and you will get a perfect sauce.

King Fish Grilled with Indian Masala and Carrot Salad.

The taste of the fish masala brings back lot of happy memories of my childhood, of summer vacations at my moms place. Fresh catch of the day marinated in this delicious masala for an hour and fried in coconut oil. Well, over the years, I had forgotten this taste and then it was my cousin, Nischchechy who gave me the recipe a few days back. Wow, I made it and all I can say is....WOW!!!! 

Fish Masala

King Fish: 1/2 kg sliced

Kashmiri Chilly Powder: 3 tsp

Pepper Powder: 1/4 tsp

Turmeric Powder: 1/4 tsp

Fenugreek: a pinch

Pearl Onion/Shallots: 20

Garlic: 8

Ginger: 2 inch

Vinegar: 2 tsp

Salt: to taste

Curry leaves: a few.

Grind these in a mixie and apply it on the fish and keep aside for half an hour.

Take a grill pan, Add a tbsp coconut oil.

Place one fish and cook on medium flame, both sides.

Serve warm with salad.

Carrot Salad

Carrot: 1 grated

Onion: 1 medium sliced thin

Green Chilly: 1 sliced

Mint Leaves: 4

Salt and Pepper: to taste

Lime Juice: of half a lime

Mix the carrot, onion, green chilly and mint leaves with lime juice, salt and pepper.

Prawns Pan Grilled.

Prawns: 200 grams.

Oil: a tbsp

For Marination:

Kashmiri Chilly Powder: 1 level tbsp

Sweet Chilli sauce; 1 tsp

Soya Sauce: 1 tsp

Ginger Garlic paste: 2 tsp

Salt as needed

Turmeric Powder: a pinch

Vinegar: 2 tsp

Marinate the prawns with these ingredients and keep aside for an hour.

Heat your grill pan with a tbsp oil.

Thread the prawns on the skewer.

Place it on the grill pan. the flame should be low.

Once cooked, turn over and cook the other side too.

Serve Warm with sliced onions and lime as an appetizer.

Beef Kababs (Oven Baked), Mushrooms & Peppers Grilled on stove top, Steamed Broccoli &Cauliflower in White Sauce

Beef Kebabs:

Beef: 1 kg

Onion: 2 large

Ginger: 1 inch

Garlic: 6 cloves

Green Chillies: 2  (more if u like more spicy)

Chilly Powder: 1 tbsp

Corinader Powder: 2 tbsp

Garam Masala: 1 tsp

Salt: as needed

Pepper: 1 tsp

In a food processor mince all this together.

Whisk 2 eggs and mix with this.

Make patties, (any shape- oval, round, or even you can shape it onto skewers)

Preheat oven 220C

place these patties on a baking sheet lined with aluminium foiled and lightly greased.

Bake for 30 minutes.

Turn over half way through.

Serve with vegetables grilled and vegetables steamed and mixed with white sauce.

For the grilled veggies
Veggies of your choice: Capsicum, paneer, mushroom, onion, tomato.
Mix all this with readymade kebab masala (o yes, i use ready to buy kebab masala) curd, ginger garlic paste.
arrange on a skewer (mushroom followed by peppers, onions, paneer, tomato--- your choice)
Heat your stove top grill with a tbsp of olive oil.

Place the skewers and grill on low heat.
Turn over once and cook through.


Broccoli and Cauliflower: 1 each
Clean well and steam it for a few minutes till done.

White sauce:
Butter: 1 tbsp
Milk: 2 cups
Maida/All Purpose Flour: 2 tbsp
Pepper and salt: 1 tsp each

Heat the butter in a saucepan and saute the flour making sure it doesnt burn
Add a little milk and whisk so that no lumps are formed.
Add rest of the milk, pepper and salt.
Boil till it thickens and bubbles up.

Place the steamed veggies on a platter.
Pour the white sauce over it and serve warm.

Cheese Chilli/ Paneer Chilli

Coming from my sister Sophy's kitchen with love.

Paneer: 250 gms
Capsicum: 1 (half of it chopped, half cubed)
Onion: 1 finely chopped
Onion: 1 cubed
Ginger: 1 inch piece minced
Garlic:  8 pods minced
Green Chillies:4
Crushed Pepper Powder: 1 tsp
Tomato Sauce: 3 tsp
Chilly Sauce: 1 tsp
Soya Sauce: 1 tsp

For the Batter:
Maida: 1/4 cup
Corn Flour: 1/4 cups
Red colour: a pinch
Ginger Garlic paste: 1/2 tsp
Red Chilli powder; 1/2 tsp
Slat: as needed

Make the batter first. dip the cubed paneer pieces in it, deep fry and keep aside.
In the same oil, add the minced ginger, garlic and green chillies and saute till slightly brown.
Add the finely chopped onions and finely chopped capsicum.
When that is brown, add the cubed onion and capsicum and saute for 1 minute.
Add all the sauces, pepper powder and salt. Add a little red colour too.
Add the fried paneer to it and mix it well.
Serve warm.

Hot Butter Tiger Prawns

King Prawns: 16

Garlic: 4 pods or 50 cloves chopped fine

Ginger; 1 inch julienne

Onion: 1 small diced

Pepper: 1.5 tbsp

Salt: as needed

Butter; 2.5 tbsp

Carrot: 4 tbsp thin long slices.

Clean the Prawns under tap water and shell it keeping the head and tail intact.

Make a slit to remove the black thread. (its very easy to remove on big prawns)

Heat butter and saute the garlic and ginger.

When it browns along the edges, add the onion and saute for a minute.

Now add the prawns, pepper, salt and stir everything.

Keep the lid and let it cook on low flame for sometime.

Open the lid and add the carrot and give everything a saute and let the water dry up.

Take off fire. Serve as an appetizer. 

(Believe me, the carrot sauteed tastes so good but for me I didn't add the whole lot coz I was apprehensive, that's why u can see it on the plate- only a little of it went in to the sauteing)

Srilankan Hot Butter Cuttle Fish/Squid/Calamari

I took a long break from the blogging world. Well, there is no reason..just that I was too lazy to click pics!!! Okay over to todays recipe... We went on a Srilankan trip and oooo, the food in Srilanka is to die for. For seafood lovers, it is heaven and beyond!!!! and this is one of the dishes I used to have almost every single day.. tried from all the sea food joints i went to.. and the best was from Beach Wadiya and also from a restaurant in Mount Lavinia.

 So, I had to get the recipe somehow and finally the day before we left, I gathered the courage to ask a chef how to prepare this and he could speak tamil too. He gave me the detailed recipe and here it is. 

Squid - 1 kg

Oil: for deep frying

Milk: 1 cup

To Marinate:

Salt and Pepper: as needed

Egg: 1 beaten

Corn flour: half cup

Semolina: 2 tbsp

Maida: 2 tbsp

Clean the squid properly.

Soak in milk for an hour (so that it doesnt turn rubbery when u cook)

drain the milk completely and pat dry. 

Dip in egg whisked with salt and pepper.

Coat it with the cornflour-maida-semolina mix

Deep fry till golden brown.

To saute:

Butter: 4 tbsp

Garlic: 10 cloves minced

Green Chillies: 10 chopped

Cashewnut fried: 8

Chilli Paste: 3 tbsp (I used readymade Srilankan Chilli paste, but if you dont get it, u can try this recipe )

Sugar: 1 tsp

Salt: if needed

Heat butter in a wok and add the green chillies and minced garlic.

After a few secs, add the sugar, chilli paste, cashewnuts and the fried squid and toss everything.

Take off fire and serve warm.

Paneer Cutlet

Paneer: 400 gms

Potato: 1 large boiled and mashed

Green Peas: 1/4 cup

Oil: 2 tbsp

Onion: 1 medium chopped

Ginger: 1 tsp minced

Garlic: 1 tsp minced

Green Chillies; 3 chopped

Pepper: 1 tsp

Garam Masala: 3/4 tsp

Salt: as needed

Bread crumbs: 1 cup

Oil: for deep frying

Optional:

Egg:1 beaten or Maida paste to coat the cutlets before rolling it in bread crumbs,

 But I didnt have to use either of the two coz the cutlet was sticky enough coz of the paneer.

Also, I used Frozen green peas. If you are using the fresh ones, cook it before you add it to the mix.

Heat oil in a kadai and throw in the chopped onions, ginger, garlic and green chillies.
Saute till they are wilted.
Add the green peas and let it get cooked.
Add the garam masala, pepper and saute for a few seconds.
Add the grated paneer, mashed potatoes, required salt and let everything get mixed properly.
Take off fire.
When cooled, form it int desired shaped and roll over bread crumbs.
Deep fry till golden brown and serve warm with tomato sauce.

Idly Fry

Usually Idly fry is made with mini idlys (small idlys). This is something I order for sure when I go to my favourite restaurant in Chennai. Since I dont have a mini-idly plate here in Cairo, I make it by chopping left over Idlys made in the normal Idly plate. And whenever I make this, it gets over in matter of SECONDS!!!!

Idly : 16

Oil: 1 cup

Idly Chutney Powder: 2 tbsp

Or 

Chilly Powder: 1.5 tbsp (You can increase or decrease according to your tolerance level)

Salt: as required

Chop the Idlys into bite size pieces

Deep fry till light brown.

Drain it on absorbant paper and coat it with either Idly chutney powder or Chilly powder and salt.

Serve hot as starters.

Spicy Peanuts

This is another version of the Masala Peanuts Ive posted earlier. We used to buy this version from Chennai Nilgiris. Used to love to have it with my evening Tea/Coffee. Since we dont get anything like this here in this corner of the world, I make it myself now. :)

Roasted Peanuts: 1 kg 

Oil: 2 tbsp

Chilly Powder: 2 tbsp

Pepper Powder: 1 tbsp

Turmeric Powder: 1/4 tsp

Asafoetida: 1/4 tsp

Garlic Powder: 1 tsp (optional)

Salt: as required

You can either buy roasted peanuts or you can roast raw peanuts in a kadai on medium heat till they are done. Keep stirring while you roast it and make sure not to burn it.

Remove the skin of the roasted peanuts.

Now heat the oil in a kadai.

Lower the flame and add all the masala powders, asafoetida and stir.

(Sometimes I add garlic powder, sometimes I don't- its totally upto you)

Add the peanuts and keep stirring till the peanuts is coated properly with the masala.

Add required salt and mix again.

Take off fire.

Once cool, store in airtight containers.

Cauliflower Manchurian

When I met my future hubby for the first time, I asked him what food he likes and prompt came the reply "Chinese".. and I was like..."Phew!!! that's easy....Maggi Noodles"

Well, we survived on Maggi Noodles for a long time and then we visited my inlaws and woooo.... Mom's chinese preparation is better than what we get in the Indo Chinese restaurants. Well, I had to learn it somehow. So this is Cauliflower Manchurian her way.

Cauliflower: 500 gms (washed properly and cut into bite size pieces)

All Purpose Flour: 1/3 cup

Corn Flour: 1/4 cup

Salt: as required

Pepper: 2 tsp

Water: to make a thick batter

Spring Onions: 3  sliced

Green stalk of the Spring Onion: to garnish

Garlic: 10 pods chopped

Ginger: 1 tsp chopped

Green Chillies: 5-6 chopped

Soya Sauce: 1 tbsp

Tomato Sauce: 2 tbsp

Red Chilli Sauce: 1 tbsp

Corn Flour: 1 tbsp

Water: 3/4 cup

Oil: 1 tbsp

First make the sauce. You can make it beforehand and then fry the Cauliflower just before serving.

Mix the cornflour in cold water. mix the Tomato sauce, Chilly Sauce, Soya Sauce, required salt and keep aside.

In a kadai, heat oil and saute the sliced onions, garlic, ginger and green chillies for a few minutes. You will get a nice aroma of the garlic.

Now add the sauce to it and mix well and let it cook for 2 minutes on medium heat.

Turn off the stove and keep aside till ready to be used.

Make a batter with the cornflour, Maida, pepper and salt by adding water. Make sure it is a thick batter so that the cauliflower will get evenly coated.

Heat oil in a pan.

Dip each cauliflower in the batter and deep fry till golden brown. (medium heat)

Drain on an absorbant paper.

Now heat the sauce and add the fried Cauliflower to it and do a mixing for a minute.

Turn off the stove.

Serve the manchurian warm garnished with the spring onion stalk.

Linking this to CC dish for loved ones

Mutton Liver Roast

Iam not very fond of liver but when I saw this recipe , I had to try it and wow, my whole outlook changed... it was so yummooo!!!! I was smiling as I read her post about how skinny she and her sis and bro were, and how her dad used to make this to make them fat!!!! I still remember those skinny days of yours, Maya and I feel its a blessing !!!! Ive made little changes as I didnt have pearl onions, but well, its almost the same otherwise!!!

Mutton Liver: 1/2 kg
Onions: 2 diced
Garlic: 10 cloves or 1 pod
Ginger: 1.5 inch
Green Chillies: 4
Pepper corns: 3 tsp
Fennel: 1 tsp
Turmeric Powder: 1/2 tsp
Chilly Powder: 1.5 tsp
Coriander Powder: 2.5 tsp
Curry Leaves: 2 sprigs
Mustard: 1/2 tsp
Dried red chilly: 1
Coconut oil: 2 tbsp
Salt: as required.

Chop the liver pieces and soak it in water in which 2 tbsp vinegar has been added for about half an hour.
Wash and drain it in a colander.
Grind the fennel and pepper corns in a dry grinder and then add the garlic, green chillies and ginger to it and run the grinder again so that it is crushed well. Keep this aside
Heat oil in a frying pan and splutter the mustard and dried red chilly.
Throw in the onions and curry leaves abdsaute till onions are light brown in colour.
Now add the crushed mix of fennel, pepper corn, garlic, green chilly and ginger.
Saute till raw smell is gone and it slightly changes colour.
Add all the masalas and stir till oil separates.
Add half cup water and required salt and bring to a boil.
Add the liver pieces and cook on low flame for 20 minutes.
Check if it is cooked well, if not, again sprinkle some water and let it get cooked.
Now open the lid and stir fry on medium heat till the dish turns dry and the liver is coated with the masala.
Add curry leaves and half teaspoon pepper powder and mix well.
Keep it closed for some more time after you take it from the stove.
Serve with rice, chappati or as a starter.

Recipe from: here

Masala Peanuts

Oh how I love peanuts!!! I always used to say that peanut is my favourite nut.... until a year back...when I became all health conscious and actually found out that peanut actually is not a nut, but a legume!!! So now it has become my favourite bean!!! howzaat??????? This preparation is my all time favourite and I love to have it with hot chai!!!

Raw peanuts: 1/2 kg

Chilly powder: 2 tbsp

Salt: as required

Asafoetida: a pinch

Oil: 2 cups

Heat oil in a kadai on medium flame and fry the peanuts till done.

(Do it in one layer batches)

Once all the peanuts are fried, transfer it in to another kadai and mix, salt, chilly powder and asafoetida.

Now again heat it on stove on low flame for 2 minutes and yes- keep stirring!!!

Turn off the stove, transfer it into a bowl and allow it to cool.

Once cool, store it in airtight containers.

Meat Rolls (Kerala bakery style)

As a child, whenever I used to go to Mallapally town bakery with my parents, my eyes will go to the meat roll tray. I just used to love it,.....still do. Once I asked my mom if she knows how its made and she said "its very easy...its just beef cutlet mix inside bread and deep fried. Once I came to Chennai, I used to miss it as only spring rolls were available in the bakeries there. So from then on, I started making this at home and my son will forego dinner if I make this. He even takes this as his school lunch!!!!





Bread slices: 12
Beaten eggs: 2
Bread crumbs: 2 cups

For the filling:
Beef cooked and minced: 2 cups
ginger garlic paste: 1 tbsp
Onion: 1 diced
Tomato: 1 chopped
Green chillies: 2 chopped
Pepper: 1 tsp
Cumin seed: 1 tsp
Coriander Powder: 3 level tsp
Garam masla: 2 level tsp
Salt and Oil: as required

Heat oil, splutter cumin seeds.
Add onions, finger garlic paste, green chillies and saute till onions turn brown.
Add the masalas and saute for a minute and then add the minced beef and mix properly.
Now add the tomatoes and cook till limp
Turn off fire.


Remove the crusts from bread and roll it with a rolling pin sprinkling water on it.
Place a tablespoon of the filling and roll the bread tight.
Dip it in the beaten egg and roll it in bread crumbs.
Repeat the procedure for the remaining bread slices.
Freeze it for atleast half an hour.
Now heat oil and deep fry the rolls.
Serve it as a teatime snack. Goes well with Tomato sauce.