Thursday, November 10, 2016

Chicken chilly roast

Chicken Chilly Roast 3

Ingredients(Serves 10 - 12):

Chicken                    –- 2 kg
Turmeric powder -– ½ tsp
Chilly powder        -– 1 ½ tsp
Black Pepper powder -– 2 tsp
Pearl onions           -– 10 - 15
Green chilies          -– 6 - 8, depending upon how spicy they are.
Ginger                       -– 1 inch piece
Garlic                        -– 8 - 10 cloves
Onion                        –- 2 cups, thinly sliced
Tomato                    –- 3 cups, chopped
Curry leaves          –- 1 sprig
Chilly Sauce           -- 2 - 3 tbsp
Soy sauce               –- 2 - 3 tbsp
Coriander leaves -– ¼ cup + 2 tbsp, for garnishing
Oil                              -–  3 tbsp or as required
Salt                            –-  As required

Chicken Chilly Roast 1


Clean and cut the chicken in to medium size pieces. Marinate it with turmeric powder, chilly powder, black pepper and salt. Keep is aside for 2 - 3 hours or refrigerate if leaving it for more time.

Heat oil in a heavy-bottomed pan at medium heat. Add the thinly sliced onion and fry until brown. Drain and keep aside.

Add the marinated chicken pieces and fry them until golden brown. You might want to do this in batches. Drain and keep aside.

Meanwhile crush the pearl onions, ginger, garlic and the green chillies.

Once the chicken is fried, add the crushed mixture, few curry leaves and saute until the mixture turns light brown. Add the chopped  tomatoes and saute until they are really mushy.

Now add the fried chicken pieces. Mix well and add the chilly sauce and soy sauce. Mix well and then add the fried onions and ¼ cup chopped coriander leaves.

Mix well and leave for couple of minutes.

Serve with any kind of bread / rice.

Chicken Chilly Roast 2

Recipe Courtesy:  Lekshmi Nair – TV show

Monday, September 26, 2016

Spinach Artichoke Dip

Spinach Artichoke Dip 3

Ingredients (Serves 10 - 12):

Butter                       -- 2 tbsp
Olive oil                    -- 2 tbsp
Onion                         -- 1 cup, diced into small pieces
Garlic                         -- 1 tbsp, minced
All purpose Flour -- ½ cup
Heavy Cream          -- 1½ cup
Chicken stock         -- 1 cup
Cajun Spice Blend -- 1 tsp
Sugar                          -- 2 tsp
Hot sauce                  -- 1 tsp
Lemon juice             -- 1 tbsp
Sour cream               -- 1 cup
Cream cheese           -- 8 Oz., softened
Spinach                       -- 1½ lb, frozen
Artichoke Hearts    -- ½ lb.
Parmesan cheese    -- 1 cup,grated
Monterey Jack Cheese -- 1 cup, shredded
Paprika                        -- ½ tbsp

Spinach Artichoke Dip 1


Thaw the spinach to room temperature and drain the the excess moisture. You will end up with 1 lb or more of the thawed/drained spinach.

In a large sauce pan, melt the butter with the olive oil. Add the onion and garlic and saute until they are translucent.Add the flour and mix well. Saute until the flour absorbs all the moisture and starts turning light yellow.

Spinach Artichoke Dip 4

Add the heavy cream and warm chicken stock and using a wire whisk blend the mixture until smooth. Simmer over low heat for 5 - 8 minutes.

Add the Cajun spice blend, sugar, hot sauce, lemon juice, ½ cup of the Parmesan cheese, sour cream, and cream cheese and stir well with a large spoon to incorporate.

Add the spinach and artichoke hearts and mix well with a large spoon, continue to simmer for about 5 minutes.

Transfer to an oven proof dish and then sprinkle the shredded Monterey Jack cheese and then the remaining Parmesan cheese, and then sprinkle the paprika over the top.

Spinach Artichoke Dip5

Heat the dip in a 375º F oven for 30 – 35 minutes, or until cheese is melted and slightly browned on top.

Serve with chips of your choice.

Spinach Artichoke Dip 2

Recipe Courtesy: CajunChef

Sunday, September 11, 2016

Aval Payasam


Ingredients (Serves 3 - 4):

Aval / poha  --  ½ cup
Milk                 --  2 - 3 cups
Sugar              --  ¼ cup
Cashews        --  5 - 6 broken
Raisins           --  5 - 6
Cardamom powder -- a small pinch
Ghee                -- 1 tbsp



In a pan with relatively high walls, heat the ghee. Fry the cashews until golden, drain and keep aside. Then add the raisins and fry until it bloats up.Drain and keep it along with the fried cashews.

To the same pan, add aval/poha and fry for 2 - 3 minutes. Remove and set aside.

Add milk and sugar to the pan and let it boil. Simmer for about 10 minutes. Add the fried poha and let it cook. Add more milk, if the consistency is too thick.

Switch off the flame and add the fried cashews, raisins and cardamom powder.

Serve hot or cold.


Thursday, September 8, 2016

Kaaya Mulakooshyam

Kaaya Mulakooshyam 2

Ingredients(Serves 4 - 5):

Raw Banana     -- 2 small
Pearl onions    -- 12 - 15
Garlic                 -- 4 - 5, small cloves
Whole pepper corns -- 1½ tsp
Chilly powder -- ½ tsp
Coriander powder -- 2½ tsp
Kudam Puli      --  3 – 4 pieces
Curry leaves    -- 1 sprig
Coconut oil      -- 2 - 3 tsp
Salt                      -- To taste


Soak the kudam puli pieces in a cup of warm water. Keep it aside.

Cut the banana into medium-sized cubes, into a vessel filled with water. Water helps to save the colour of the banana from turning to black / dark.

Heat a heavy bottomed pan. Add chilly powder and coriander powder.Saute for 2 - 3 minutes on low flame. Meanwhile cruch the peppercorns in a mixer. Add the pearl onions and garlic to the mixer and crush all to a coarse mixture. Immediately add this to the pan and saute until the water is evaporated.

Kaaya Mulakooshyam 3

Too much grinding or keeping the ground mixture for a while will induce the bitter taste of the pearl onions.So take care to just crush it and saute it immediately.

Add the kudam puli pieces with the soaked water, few curry leaves, enough salt and bring to a boil. Drain the chopped banana and add to the gravy. Cook until the banana cubes are fully done and the gravy is thick.

Add coconut oil and a few curry leaves. Close with the lid and keep aside for few minutes to help the flavors blend.

Serve hot with rice.

Kaaya Mulakooshyam 1

Recipe Courtesy: YummyOYummy

Sunday, August 14, 2016

Beef Curry

Beef Curry1

Ingredients(Serves 5 - 6):

Beef,cut into cubes  --  ½ Kg
Onion                             -- 2 medium / 2 cups ,sliced
Ginger                           --  1 tsp, finely chopped
Green chilies              --  2
Curry leaves               -- 3 - 4 sprigs
Coconut oil                 --  as required
Mustard seeds           -- 1 tbsp
Salt                                 --  to taste

To grind :
Ginger                           -- 1 tbsp,chopped
Garlic                            -- 1 tbsp,chopped
Fennel seeds              --  ½ tsp
Cinnamon                    --  1" piece
Cloves                           -- 2
Cardamom                  -- 2
Star anise                     --  1 small
Whole black pepper --  ½ tsp
Kashmiri chilly powder -- 1 tbsp
Turmeric powder     --  ¼ tsp
Coriander powder    --  1 tbsp

Beef Curry2


In a small blender, grind all the ingredients in the "To grind" section into a thick paste.

Heat oil in pan. Add sliced onion,ginger,green chillies and 2 sprigs of curry leaves. Saute until onion turns translucent.
Now add the ground masala and fry until oil starts to separate. Add beef and salt and mix well.

Beef Curry

I used a slow cooker for cooking. At this stage, transfer the mix into the slow cooker and cook on low for 6 hours or until done.
Heat 2 tbsp oil in a small pan. Add the mustard seeds and let it splutter. Add the curry leaves and switch off the flame. Pour this on the curry and give a quick stir.

If using a pressure cooker, add required amount of water to get it cooked and cook for 2 - 3 whistles or until the beef is done.

Beef Curry3

Recipe Courtesy: Kurryleaves

Thursday, August 11, 2016

Dal Makhani

Dal Makhni1

Ingredients (Serves 4 - 5):

Whole black gram  --  ½ cup
Red kidney beans   -- 2 tbsp
Red chilly powder  -- 1 tsp
Onion                           -- 1½ cup, chopped
Green chillies           -- 2
Ginger                         -- 2 inch, thinly chopped
Garlic                          -- 6 cloves, chopped
Tomatoes                  -- 2 cups, chopped
Cumin seeds             -- 1 tsp
Cloves                         -- 2
Cinnamon stick       -- 1 inch piece
Black cardamom    -- 1
Bay leaf                      -- 1
Kasoori methi         -- 1 tsp
Garam masala         -- 1 tsp
Heavy whipping cream -– 1 tbsp
Coriander leaves   -- 1 tbsp, chopped finely
Butter                         -- 3 tbsp
Oil                                -- 1 tbsp
Salt                              -- to taste

Dal Makhni2


Wash and soak black gram and kidney beans overnight or for at least 6 - 8 hours.

In a pressure cooker,  add the black gram, kidney beans and half of the red chilly powder with required water. Cook until the kidney beans are soft ; 3 - 4 whistles.

Heat butter and oil in a pan. Add the whole spices(cumin, cloves, cinnamon, black cardamom and bay leaf). Saute for a minute until you get the aroma. Add onion, green chillies, ginger and garlic and sauté till golden.

Add the tomatoes and sauté on high heat. Add the remaining red chilly powder and sauté till the tomatoes are totally mashed up and you have a thick paste-like mix.

Add the cooked dal along with the stock. Give a good mix and add more water if required.

Simmer on low heat till the dals are totally soft and well blended. Add the crushed kasoori methi and garam masala and adjust salt.

Add the cream and give a good mix. Switch off the flame.

Garnish with coriander leaves and more cream / butter. Serve hot.

Dal Makhni3

Recipe Courtesy: Sanjeev Kapoor

Sunday, August 7, 2016

Ice-cream Sandwich Cookies

Icecream - Cookie Sandwich3

Ingredients (Yields around 15 sandwiches):

Salted butter        -- 1/2 cup (1 stick)
Yellow cake mix -- 1 (16.5 oz) box
Maple & Brown Sugar instant oatmeal -- 2 (1.5 oz) packets
Eggs                          -- 2 large
Mini Choco chips -- 1 bag (12 oz)

Vanilla Ice-cream -- 2 quarts

Icecream - Cookie Sandwich5


Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

Melt one stick of butter until golden brown, whisking constantly after butter melts. Immediately pour into the bottom of a large mixing bowl. Let it cool slightly.

Add cake mix, oatmeal, and eggs and beat on low speed until just combined. Stir in chocolate chips. Make sure that the mixture is not too warm while adding the chocolate chips - It might melt if too hot.

Icecream - Cookie Sandwich1

Scoop 1.5 tablespoons of dough onto prepared cookie sheet. Bake for 10 minutes, until edges are just starting to turn golden brown. Let it cool completely before sandwiching.

Line a baking pan(or any freezer compatible dish) with aluminum foil or cling wrap. Spread the ice-cream evenly, thickness as required to be in the sandwich. Let it freeze for 2 - 3 hours.


Line a piece of Al foil or cling wrap on the counter. Take 2 cookies of almost the same shape and size.

Using a round cookie cutter, almost the size of the cookie, cut the spread ice-cream and sandwich it between the cookies. Wrap it immediately in the foil/wrap and transfer to the freezer.

Icecream - Cookie Sandwich2

When its ready to serve, Remove the wrap and serve immediately.

Icecream - Cookie Sandwich4

Recipe Courtesy: KevinAndAmanda