Indian Mackerel fry with garlic bread

Indian Mackerel fry with garlic bread

Ingredients

Indian Mackerel – 4 fish

Ginger n garlic paste

Coriander powder

Chilli powder

Fish masala

Lime

Salt to taste

Bread crumbs

Eggs

Method

Marinate the fish with 2 tablespoon of ginger n garlic paste, 1 tablespoon of coriander powder, 1 teaspoon of chilli powder, 1 tablespoon of fish masala (fish masala is a mixture of garam masala, dry ginger, dry mango, tamarind) and sqeeze 1 tablespoon of lime juice, add salt to taste.

Keep the fish marinated for 2-4 hrs.

Later, while you heat the oil for shallow frying of the fish. Spread grounded bread crumbs on a plate and break 2 eggs in a bowl.

Take each fish at a time, dip it in the egg and roll it over the bread crumbs and shallow fry the fishes.

Serve the with some garlic bread, potato wedges and steamed cauliflower. Garnish the fish with some lime and coriander leaves.

Enjoy!!

Hongkong Sweet n Sour Chicken

Chinese is always been one of my interest and this one is very tasty.

Hongkong Sweet n Sour Chicken (servings 4 persons)

Ingredients

Chicken (400gms) boneless cut as small to medium pieces (little smaller than a medium)

Eggs 2

Sugar

Tomato puree or paste

Vinegar

Soya sauce

Onion

Capsicum

Salt to taste

Method

To make this recipe I will teach you in 3 steps,

First - how to fry the chicken

Take a bowl, break 2 eggs, add 1 teaspoon of sugar, salt to taste and ½ tablespoon of cornflour. Mix this batter nicely and place your boneless chicken and mix all of it.

Heat oil in a wok or a kadai to very high sizzling temperature.

Now, spread a lot of cornflour over a plate. Pick chicken one by one from the batter mix and drop them in the cornflour spread over the plate to have a coat of cornflour.

As each one of them gets its coat put them in the oil and fry them till its golden brown in color. Once all fried keep them in aside.

Second – preparing the sauce

Take another bowl, pour ¾ cup of tomato puree, 1 tablespoon of vinegar and 1 ½ tablespoon of soya sauce, mix them and keep them aside.

Third – the finale

Cut 2 medium sized onions into thicker slices, so, it means slices to be 3 times bigger than your normal curry cut onions.

Same way cut 2 big capsicum into bigger flatter pieces.

Put 1 tablespoon of oil in a wok and stir the onions in the oil for 30 sec, it should not try brown, add the capsicum and stir for another 20sec and then add the sauce which you prepared in the second step. Stir all for 1 min and add the fried chicken which you prepared in the step one.

Stir all of them for another 2 mins adding salt to taste, so that the chicken is nicely coated in the sauce.

Optional you can add a pinch of ajino moto.

Voila, you prepared an astonishing dish

Bon Appetite!!

Lemon Cake

Here we are placing another bake n cake stuff. So here we go

Lemon Cake

Ingredients

Butter - 150gms

Castor Sugar - 1cup

Egg yolk - 3

Milk 1/2 cup

Lemon

Baking powder 1 teaspoon

Icing sugar

Vanilla essence

Kiwi fruit for garnishing

Method

Mix the butter and the castor sugar nicely with a beater for 3mins and then place the egg yolks in it. Beat them again for 10mins till you get a nice creamy textured mix.

Take another bowl, place 1 cup flour and 1 teaspoon baking powder, mix them nicely and put it slowly in the earlier mix and nicely mix them. Put milk and put 1 tablespoon of lemon juice in the mix. Also put 1/2 teaspoon of vanilla essence.

Now, beat them nicely, in the beginning you may find the mix curdling a bit due to the reaction of milk and lemon, but later while you mix them more it will smoothen out.

Pre-heat the oven 160 degrees, and place the above mix in a buttered container for 40 mins in the oven too bake.

Now, let’s make the crust over the lemon cake. You can make a thin to medium layer of crust in the following method.

Take a separate bowl and put 1 tablespoon of lemon, add icing sugar to the lemon and keep mixing till you get a consistent paste type cream.

So once the cake is baked and out of oven, put this crusting liquid over the cake and spread it across.

Garnish it with sliced kiwi fruit.

And her you go, you just made another baking marvel

Enjoy!!

Coco-Malai Drink

Hey folks, as summer is approaching I thought of sharing with you an unusual drink but very good to cool you down. I heard about this drink from one of my keralite friend, you are absolutely right it is a drink with coconut, but with a difference.

Coco-Malai Drink (servings 1 person)

Ingredients

1 coconut, which contain malai

1-teaspoon sugar

1-2 leaves of mint (pudina)

Take the water out of the coconut in a mixie jar. Now perforate the coconut mouth a little bit more then with a long spoon scrape out the malai from within the coconut and place it in the coconut water placed in the mixie jar.

Put 1 teaspoon of sugar, ice and mint, then blend then nicely.

There you go a nice cooling coco-malai drink.

Enjoy!!

Chicken Cream Soup

Many people like to have soups and is very healthy and nourishing at the same time. Here we are going to share a soup which you might find a little different in terms of making. But believe us its a yumm!

Chicken Cream Soup (serving 4 persons)

Ingredients

Chicken 200gms boneless cut as tiny pieces

Amul Cream 200gms

Milk 100ml

Maggie chicken cubes 3pcs

Cornflour 1 tablespoon

Vermicelli 50gms

Sweet corn 50gms

Pepper 1tsp

Water

Salt to taste

Method

Put the 3 chicken cubes in a glass and fill it up with water. Pour it in bowl and place it over the heat, add 1 glass more of water. Bring it to boil and turn the flame into low flame. Low to medium flame cooking is a very essential key for this cooking.

Now, put the 200gms of amul cream and 100 gms of milk in a glass, mix them nicely till the creame is beaten turns as complete liquid and put it in the boil chicken stock which in low flame. Add one more glass of water and the tiny cut chicken pieces.

Let it boil for about 15mins in the low flame till your chicken pieces are soft.

Add salt to taste. Mix 2 tablespoon of cornflour in a 200 ml of water and pour it in the soup to make it little thick enough as a soup texture. Boil for another 3-4 mins and place the vermicelli and the sweet corn in the soup and boil it for another 3-4mins.

Add some pepper powder to taste.

Here you go... a wonderful chicken cream soup is ready. You can make some garlic bread toast to go with it. Wondering how to make a garlic bread toast which you generally eat in pizza hut or dominos. So keep checking my blog will post it soon.

Till then.... Bon Appétit

Making cake is quite art and a form, which generally is not found in the India kitchen. I am trying to get a hang of that art. So I try baking stuffs and here is one of our signature cake recipes. I will make this cake in 4 separate sets which are very important to follow and mix the sets at appropriate time when required, so follow closely.

Double Layered Chocolate Cake (with a cholocate cream layer in between)

Set 1

Bournville Dark Cocoa chocolate

Milk 100ml

Take a saucepan and put it in the stove at the low flame, pour milk and put the bournville chocolate in it melt it slowly in the low flame till all the chocolate is nicely melted and mixed in the milk.

Set 2

150gms butter

Castor sugar 2 ½ cups (You will get this in super market)

2 eggs

You can melt the butter and put it in a mixing bowl. Add the castor sugar and nicely beat it together for 3mins. Place the 2 eggs now and again start beating it for 10mins. Try using hand blending/beater equipment, which you will easily get in the market. Remember mixing is very important in making a cake. So beat this mixture till you will see the mixture turns into a nice creamy texture.

Now, mix Set 1 and Set 2 and again nicely mix it to a creamy texture.

Set 3

Flour 2 cups

Cocoa powder 4 tablespoon

Baking powder 1 teaspoon

Cooking soda ¼ teaspoon

Mix all these items nicely in bowl, this is a dry mix.

Now, mix Set 3 with the mixture, which you prepared earlier (mixing set 1 and set 2).

Beat the whole mix nicely for 5-10mins.

Now, take 2 baking moulds, use two 6-inch diameter aluminum moulds, you will get them in a utensil shop, I got them from Big Bazaar.

Now, equally divide the mixture in 2 moulds. The following settings are very important, Pre-heat your oven, its very important and set your oven temperature to 180 degrees centigrade and bake them for 25mins.

If your oven cannot hold 2 cakes together then bake them separately.

Now, create a cream layer mix as your cake is getting baked

Set 4

Butter 50gms

Fresh Amul Cream 200 gms

Cocoa powder 2 tablespoon

Icing sugar 1 ½ cup

Vanila essence ½ tablespoon

Mix and beat these items altogether nicely with the beater for about 10mins to bring in a nice creamy texture. Place this mix in the low flame stove in a sauce pan and stir continuously till you see the texture has turned little dark brown in color and little more thicker creamier.

Final thing, once your cake is baked take them out and place the set 4 chocolate cream on top of one cake and spread it nicely over it and then place the second cake on top of the first cake. This makes it a nice double layered cake with a chololate cream layer in between……

Yummmm... a one more thing you can also garnish it with almonds to make it a chocolate almond cake...

I know your mouth is already watering so quickly try this out… it tastes good both hot and also cold.

Enjoy!!

Beef in fried onion paste

Beef in fried onion paste (serving 5 persons)

Ingredients

Beef 1kg, tender and boneless cut as nice medium cubes

Soya sauce – 3 tablespoon

Steak sauce – 1 tablespoon

Chilli Powder – 2 tablespoon

Ginger n Garlic paste – 3 tablespoon

Pepper powder – 1 tablespoon

Onion – 500gm

Coriander powder – 1 tablespoon

Garam Masala – 1 tablespoon

Coriander leaves – 50gms

Salt to taste

Method

Marinate the beef in soya sauce, chilli powder, ginger n garlic paste, pepper powder, steak sauce and salt to taste in the proportion mention above. Nicely mix them and keep the marinated beef in the refrigerator for minimum 2 hrs or more.

Now, take the marinated beef and place it in a pressure cooker and pour 2 cups of water. Place it on the stove and cook it for 9-12 whistles till the beef is soft enough.

Separately, chop the onions and keep them ready. Pour 100ml of oil and a kadai and fry the onions in it till it is golden brown in color.

Take the onions out of the oil and put them in a blender/mixie and make a paste out of it.

Now, re-heat the left over oil in the kadai from the fried onions and put the onion paste again in it and stir for 30 sec and put the cooked beef in it. Stir nicely for 2 mins, put 1 tablespoon of coriander powder and garam masala. Stir for another 2 min and place the chopped coriander leaves on it and cover it for 1 min.

WOW!… you just made another beef wonder…

Bon appetite!

Beef Bhuna Masala

Her we are placing another beef recipe which if well made comes out to be one of the best dishes of my choice. Monika picked this recipe from an old city lady and is worth trying. I am not sure what to call it, but for name sake am naming it as Beef Bhuna Masala.

Beef Bhuna Masala (servings 5 persons)

Ingredients

Beef - 1kg tender boneless cut as medium pieces

Onions - 4 big one, chopped as rings

Dhania powder - 4 tablespoon

Red Chilli powder - 3 tablespoon

Ginger Garlic paste - 4 tablespoon

Mustard Oil

Coriander leaves nicely chopped

Garam Masala Powder - 1tablespoon

Salt to taste

Method

Place the beef in a pressure cooker and put in the chopped ringed cut onions, dhania powder, chilli powder, ginger garlic paste and 2 tablespoon of mustard oil. Mix them nicely together and pour 400ml of water and place it on the flame to cook for nice 8-10 whistle.

Now, separate the meat and the juice and keep them aside.

Pour 100ml of mustard oil in a kadai and make it really hot, then put the meat in the hot oil. You will hear the frying sound as you put. Stir for 2mins in the oil and then pour the stock little by little and nicely stir them to mix it well, mix salt to taste and the garam masala powder. Keep it for 5mins or so till you see the gravy becoming thick.

Place the chopped coriander leaves and leave it covered for 2mins.

Great! You have just made a miraculous recipe....

Enjoy!!!

Pork Masala

I picked this recipe with pork which I am going to share now from one my neighbor here in Hyderabad, I tried it out and it came very nice, so hopefully you can also try it and enjoy the delicacy of pork.

Pork Masala (servings 5 person)

Ingredients

Pork 1Kg boneless, take a mix of meat and fat

Jeera seeds - 3 tablespoon

Red whole dry chilli - 6-8 pieces

Garlic - 10 buds

Onion - 2 large nicely chopped

Vinegar - 3 tablespoon

Salt to taste

Method

Roast the jeera seeds and the red dry chillies in a pan and place it in a grinder, add the garlic buds and 3 tablespoon of vinegar and half cup of water and nicely make a paste of all. Keep it aside.

Now in a kadai, put 3 tablespoon of oil and fry the chopped onions till it is nicely brown in color. Now, place the grinded masala which we prepared earlier into the onions and nicely stir it for 2min, add another half cup of water and salt to taste and stir for another 2 mins. Feel the aroma of the masala which will be coming by now and see to it that the masala is nicely cooked.

Now place the pork meat into the kadai and mix the masala and the pork, add 1 cup of water and let it simmer for 5 mins, till the meat starts to release its water and oil.

Now, place all the stuffs into a pressure cooker and add 2-3 cups water and put the lid and let it cook for 5- 7 whistle. Once done bring it back to the kadai and stir for another 1 min to nicely mix all the stuff.

There you go.... nicely soft pork masala is ready!!!

ENJOY!!!!

Chilli Beef

Here now I am going to write down a recipe with beef, make sure you buy good boneless soft beef from the market and try avoiding the fat stuff on it.

Chilli Beef

Ingredients (servings 4-5)

Beef - 1kg boneless soft cut into medium pieces

Pepper pods - 25gms

Ginger n Garlic Paste - 2 tablespoon

Capsicum - 150gms

Ginger - chopped 1 teaspoon

Garlic - chopped 1 teaspoon

Green Chilli - 4 pieces

Soya Sauce - 4-5 tablespoon

Cornflour - 3 tablespoon

Coriander leaves - nicely chopped

Ajino moto - 1 teaspoon (optional)

Salt to taste

Method

Nicely wash the beef and place it in a pressure cooker. Put the pepper pods and the ginger garlic paste into the beef and cook it to almost 8-10 whistle, so that it is quite soft enough in the pressure cooker.
Now drain the beef out of the water but do keep the water separately for later use.

Cut the capsicum into long thin shreds and also the green chillies.

In a glass put 3 tablespoon for cornflour and the beef stock, which came out of the beef boil and make it around 100ml

Place 4 tablespoon oil in a wok or kadai and place the chopped ginger n garlic and chopped green chillies in it. Stir for 30secs and put 200 ml of the beef stock and 4-5 tablespoon of soya sauce and bring it to boil, then slowly little by little put the cornflour mix into the wok or kadai till you bring it to a nice semi-thick liquid like a thick soup. Add the beef and the salt to taste and nicely mix it in the thick gravy till you see all the gravy is completely sticking to the beef. You can keep the gravy consistency to a gravy type or nicely dry it up with the beef to make a dry chilli beef.

Now add the ajino moto and the shredded capsicum. Stir for another 1min and bring it down from the heat. Sprinkle the cut coriander leaves and cover it.

Serve it in a nice flat bowl and her it is ready to be savoured.

ENJOY!!!

Pasta n Cheese Sauce

There are various methods of making pasta in cheese sauce, but I tried to make it a little different and add some more ingredients which made it taste good to me, so guys you can try out and let me know your comments.

Pasta n Cheese Sauce (4 servings)

Ingredients

Pasta - A packet which serves 4 persons, I choose the DelMonte Spiral Pasta

Cheese - britannia cheezza 200gms, its a mix of processed, Cheddar

Cheese - mozzarella cheese 100gms

Cream - Amul 200gms fresh cream

Chicken - 500gms cut as diced cubes

Broccoli - 150 gms

Onion - 2 large ones

Tomato - 3 pcs

Basil - 4-6 leaves

Garlic - 7-10 cloves

Flour - 100gms

Butter - 100gms

Milk - 400ml

Cornflour - 2 tablespoons

Oregano - dried 1tablespoon

Italian Seasonings - 1 tablespoon

Chilli Flakes

Maggie - 2 chicken cubes

Pepper - powdered

Salt to taste

Method

Cutting:

Cut the Chicken as diced cubes

Cut the broccoli medium pieces

Cut the tomatoes as diced cubes

Slice the onions as small pieces

Grate the Cheezza and Mozarella cheese separately

Cheese Sauce:

Mix the milk and 200gms of fresh cream and keep it ready

Place a sauce pan in low flame heat and place the butter to melt. Once it is melted place the flour into the butter and pour pre-mixed milk and cream mixture little by little into the pan, stir continously. Bring it to little boil and place all the grated Cheezza into it and stir nicely to get a nice creamy texture. Place little bit of pepper to taste and place it aside from the heat.

Pasta preparation

Boil enough water in a vessel and bring it to boil. Place the pasta in it and keep it in the boil for about 5-8mins till the pasta is soft enough to eat, but not completely soft.

Shallow fry the chicken cubes in a wok or kadai till for 7-10 mins till it is cooked and keep it aside.

In a glass break the maggie chicken cubes and 2 tablespoon of cornflour and mix it nicely with 200ml of water. Keep it aside.

Now, in a wok or kadai type vessel, put 4 tablespoon of oil and place the chopped garlic, Place the basil leaves and stir for 30secs, till you place the chopped onions and the tomatoes. Stir for 2mins and add the broccoli and the chicken which was prepared earlier. Add oregano, Italian seasoning, pepper and salt to taste. Stir for 1 min and start adding the maggie and cornflour mix little by little till it nicely absorbes into the chicken.

Now, place the boiled and cooked pasta into the wok and stir nicely stir so that all the stuffs are mixed properly.

Now, take it off the heat and place all the stuff in a baking dish. Pour all the cheese sauce into the pasta, pasta should nicely submerge into the cheese sauce. Top it with chilli flakes (optional)

Now the next step is optional, if you have an oven or you can readily eat it now.

Place the grated mozzarella cheese on top of the pasta to cover it. Pre-heat the oven at 220 degree centigrade and place the dish in it for 15mins.

Here you go.... nice cheessy pasta is hot to melt in your mouth.....

ENJOY!!!!

Chicken n Mushroom Sauce

Chicken n Mushroom Sauce

Ingredients (servings 4)

Chicken - 500 gms boneless

Mushroom - 200gms

Garlic - 6-10

Carrots - 200gms (large sized)

Capsicum - 200 gms (large sized)

Soya Sauce - 4 tablespoon

Sweet Chilli Sauce - 2tablespoon

Oyster Sauce - 1 tablespoon

Cornflour

Sugar - 1/2 tablespoon

Process

Cutting methods:

Cut the chicken into diced cubes

Cut the mushrooms into thin slices

Finely chop the garlic

Cut the carrots into thin flat vertical slices

Cut the Capsicum into big slices

Now, in a frying pan put some oil and wait till it is very hot and then deep fry the chicken cubes for 7-10mins till it is almost cooked and slightly brown. Take them out in a vessel.

Now, place 4 tablespoon of oil in a chinese wok or a kadai, place the chopped garlic in the oil and fry it for 1min, then place the sliced mushrooms in it for another 1 min.

Place the fried chicken in the wok and stir in for another 2 mins

Now, in a glass take 4tablespoon of cornflour, soya Sauce - 4 tablespoon, chilli Sauce - 2tablespoon, Oyster Sauce - 1 tablespoon and mix it with 3/4 glass of water.

Now place this sauce mix little bit at a time to the wok over the mushroom and chiken, untill you place all the sauce in it and you will find it turns in to a thick and nice textured sauce, you can place more water to make little more gravy. Put a half tablespoon of sugar and stir for another 3min.

Now, place the cut carrots and capsicum into the wok and stir it a bit. Cover the wok and keep it for another 3mins.

Now, you will find the capsicum and the carrots are semi-cooked, which is the right taste.

Place it in a serving bowl and here is your Chicken n Mushroom sauce ready to go....