Friday, July 29, 2011

Fish Dum Briyani

Fish dum briyani

                     Here is a simple & delicious fish  briyani recipe which has unique taste & wonderful flavor... Great for sea food lovers..Can be served for a special occasion. Makes a complete and Nutritious meal...

Basmathi rice / Long grain rice - 1 cup
Fish - 1lbs or 450 grams
Onion - 1 ( thinly sliced)
Ginger garlic paste - 1 tsp each
Green chili - 1 no ( slit into two)
Curd - 1/2 cup
Minced cilantro & mint leaves - 1/2 cup each
Saffron or orange food color - A pinch
Ghee - 2 tsp
Water - 6 cups
Salt - to taste

Masala powder :
Turmeric powder - 1/4tsp
Garam masala - 1/2 tsp or as needed
Red chili powder - 1 tsp or to taste
Coriander powder - 1 1/2 tsp or to taste.

For Marination:
Lime - 1 tbsp or to taste
Red chili powder - 1/2 tsp
Turmeric powder - A pinch
Ginger garlic paste - 1 tsp both
Oil - 1 tsp
Salt - to taste( for fish only)

For Seasoning:
Oil - 3 tbsp
Cardamom - 1 or as needed
Cloves - 2 or as needed
Bay leaves - 1
Fennel seeds - 1/2 tsp

  • Wash & soak rice for 30 minutes & drain it for minimum 20 minutes.
  • Marinate fish with marination masala and keep in refrigerator for 20 minutes.
  • Soak saffron in little hot water or mix food color in little water and keep it aside.
  • Heat Oil in a pan, fry the fish for  2 minutes one side & 2 minutes other side in medium heat, Remove and keep it aside.
  • Keep the same pan in low heat, add seasoning ingredients allow it to splutter.
  • Add Onion and saute till it turn glossy & transparant.
  • Add Ginger garlic paste and saute it for a minutes or till raw smell disapper.
  • Now add Curd, Green chili, Minced cilantro, Mint leaves and all masala powder.
  • Mix well & saute it for 5 ~ 7 minutes in low heat.  Add Half of the onion masala mixture to fried fish.
Fish dum briyani

  • Mean while boil 6 cups of water in high heat, when water boils vigorously add soaked rice with 1 tsp of oil & 1/2 tsp of salt and allow it to cook in high heat.
  • After 5 minutes or when rice cooks to 90%, strain the water.
  • Immediately add half cooked rice to the onion masala and spread evenly.
  • Then add fish masala mixture over the rice & spread evenly.
  • Sprinkle saffron water or food color water over the rice and cover the pan with plate. keep the hot water bowl on the plate and dum it for 10 minutes in low heat.
  • After 5 minutes, remove the plate and remove all the fishes.
  • Add ghee and gently mix rice & masala gravy.
  • Take one or two slice of the fish and make into small chunks and mix it with briyani.
  • Add remaining fish slices to briyani and mix gently.
  • Serve hot with any raitha..
Fish dum briyani

 Always select boneless fish fillets for this briyani. Fry, fish in nonstick pan to avoid fish to stick at the bottom of the pan. Do not fry fish too crispy.
This recipe goes to Jabeen's CornerTaste of Pearlcity- Iftar Moments Hijri, Hyderabadi Cuisine Recipes,  Signature Recipes.

Monday, July 25, 2011

pasta vadai/vada

pasta vadai/vada
              I have made this recipe for a contest held in WWW.INDUSLADIES.COM for this month showcasing the culinarian day special with theme " International cuisine with a Desi touch" where they categorized in to four.
               I have choosen the pasta category from list having an idea to post pasta Kheer/ payasam. When I am about to cook, suddenly stuck with an idea. Why can't we make vada using pasta?? This thought drag me to give this innovative successful recipes which turned out to a big hit in my family..Give a try & let me know your comments.
Uncooked pasta - 1/2 cup
Basen / Chic pea flour - 1/3 cup
Rice flour - 1/3 cup
Onion - 1/2 (chopped)
Green chili - 1 (chopped)
Ginger garlic paste - 1/2 tsp each
Fennel seeds powder - 1 tsp
Red chili powder - 1/2 tsp or to taste
Coriander leaves/ Cilantro - as required
Curry leaves - 1 string or as required
Oil - 1tsp + For frying.
Salt - To taste.

pasta vadai/vada

  • Cook pasta in required amount of water with few drops of oil and a pinch of salt or cook according to package directions.Once pasta is cooked, drain and rinse with cold water.
pasta vadai/vada

  •  In a mixing bowl add cooked pasta, chopped onions, chopped green chilies, Minced cilantro, besan flour, rice flour, red chili powder, fennel seed powder, Ginger garlic paste, 1 tsp of oil and salt together.
  • Adjust salt to taste.
pasta vadai/vada

  • Heat Oil in a pan in a medium heat, divide the dough into small equal portions.
  • Shape them into 1/4 inch thick discs.
  • Drop them into oil, deep fry till golden brown.
  • Serve hot with cup of coffee.

pasta vadai/vada

Note: Always use mini pasta for this recipe( I used macaroni flower pasta). Mix all the ingredients, if it is not sticky, drizzle some water.
If dough is more sticky add extra flour.
This vadai is similar to masala vadai very tasty and crispy and  consume less oil.

Friday, July 22, 2011

Tandoori chicken

Tandoori chicken

              For all chicken loversss, I am going to share King recipe of chicken...Guess???? Yeah it is Tandoori Chicken. Isn't it a treat???. .Well, after trying different recipe, I finally satisfied & stuck to this particular recipe. Its is very close to original version and tastes great.
              My husband went crazy after tasting this dish.  He ask me to make it very often and made as a default Sunday menu. ( Im always a creator not an eater, because I m a vegetarian LOL).   Because it is a Protein rich dish and good for people in diet.
             Some authentic information about Tandoori chicken, Tandoor is a cylindrical clay oven usually heated by using charcoal or wood to produce high heat above 480 degree Celsius(900 degree F) which can sustain for longer time.
              Chicken marinated by special Yogurt sauce & cooked in this oven is said to be Tandoori chicken.
It oriented from India & now popular in most part of the world. For more interesting details check this link.
              The recipe given here gives very moist & juicy chicken with spice level of 3.5 out of 5 being the max. You can add or less the spice according to your taste. So what you are waiting for,  start cooking & enjoy with family & friends.

Chicken whole - 800gms / 2 pounds
Oil / Oil spray or butter - For drizzling

Tandoori chicken

Masala ingredients #1

Lemon juice - 3 tbsp
Red chilli powder - 1/2 tsp
Salt - To taste
Oil - 1/2 tsp

Masala ingredients #2
Oil - 2tbsp
Ajwain / Tymol seeds- 1/2tsp
Gram Flour / Besan / Chic pea flour - 4 tbsp

Tandoori chicken

Masala ingredients #3
Yogurt - 1 cup
Ginger garlic paste - 2tsp each
Red chilli powder - 1tsp
Garam masala powder - 1/2tsp or to flavor
Mustard seed powder - 1/4 tsp
Any cooking oil - 2tbsp
Red food color - A pinch
Salt - To taste


  • Remove the skin, clean and wash chicken.
  • Using a sharp knife, make incisions on the chicken breast, legs and thighs as shown in the picture.  Mean while make a cut in joint bones of the chicken.
  • With your hands, apply masala # 1 over the chicken and in between the cuts. Let it marinate for 1/2 an hour.
Tandoori chicken
  • Heat oil in a pan or kadai, add ajwain. Let it splutter.
  • Add Chic pea flour and stir continuously for a minute or till you get nutty flavor of the flour. Keep it aside.
Tandoori chicken

  • Mix all ingredients in masala list 3.
  • To this add prepared chic pea mixture(masala #2) and mix well. Adjust salt to taste.
Tandoori chicken

  • Apply this masala over the chicken and between the cuts. Marinate for 5~ 6 hours in a refrigerator.
  • Preheat the oven at 400 degree F for 10 minutes.

Tandoori chicken
  • Spray oil on the baking tray and place the marinated chicken on the tray.
  • Brush or spray oil over the chicken & place in oven.
  • Change Oven temperature setting from 400 degree F to Broiler setting and cook chicken for 30 minutes or til done. ( Brush or Spray oil over the chicken in between).
Tandoori chicken

  • Remove chicken from the oven and allow it cool.
  • Cut chicken into four pieces as shown in below picture or as per your requirment.  Enjoy with mint chutney & lemon.

Note: For best result, always select chicken which weight below 2 lbs or 800 to 900gms. I used 1 cornish hen weighted 2 pounds( about 900 gms).  You can use mustard oil for authentic Panjabi tantoor and mustard powder is optional, if you add it holds  its original flavor & taste.
                 Don't burn chic pea flour, stir continuously. Approximately it will take 1 minute in medium heat. Always use thick curd, If it is watery, tie the curd in a piece of muslin cloth & hang over for 20 ~30 minutes. 
                It took 30 minutes for me to cook chicken at broiler setting. 15 minutes one side & another 15 minutes for other side.   Cooking time may vary depends upon the oven & as well as on chicken size. ( If you are going to use chicken drumsticks, follow the marinating procedure and then bake it for 20 ~ 25 minutes in 350 degree F and broil it for 5 ~ 10 minutes depends on your oven. This will ensure juicy chicken).

Tandoori chicken

This recipe goes to Iftar Moments Hijri 1432, Signature recipesCook it healthyWhat's everyone having for Iftar?Serve it Grilled.

Tuesday, July 19, 2011

Butter beans gravy

Butter beans gravy
              Last Sunday, I was very lazy & everything went out of time.. As a mother, I can't escape myself from cooking. I had no vegetable in my fridge except onion & tomatoes and bit confused what to do apart from tomato gravy. I called my mom and got this recipe from her..It is very easy & tasty side dish...we enjoyed our dinner..

Butter beans or any bean variety - 3/4 cup
Onions - 1 1/2 cups ( chopped)
Tomatoes - 1/2 cup (chopped)
Ginger Garlic paste - 1 tsp
Almonds -  15 nos
Water - As required
Minced cilantro leaves - For garnishing
Salt - T o taste

Masala powders:
Red chili powder - 2 tsp or to taste
Coriander powder - 1 tsp
Cumin powder -1/4 tsp
Turmeric powder - 1/4 tsp
Garam masala powder - 1/4 tsp

For Seasoning:
Oil - 2 tbsp
Butter - 1 tsp
Fennel seed - 3/4 tsp
Curry leaves - As required (optional)


  • Soak butter beans overnight and pressure cook it with pinch of salt & 1tsp of oil  for 4~5 whistle or until soft.
  • Boil almonds  with required water for 2 minutes. Allow it to cool & remove the skin easily or soak almonds overnight and peel the skin.
  • Heat oil in a pan, add fennel seeds, let it splutter.
  • Add chopped onions and saute it in medium heat for 5 minutes. Add pinch of salt to speed up the process.
  • When Onion turns glossy, add ginger garlic paste & saute for a minute or till raw smell disappear.

  • Then add chopped tomatoes and fry it till soft & mushy.
  • .Add all masala powder as listed. Mix well & stir till raw smell disappear or oil leaves the sides of the gravy.
  • Add almonds and fry it for a minute then add required water and bring to boil.
  • After a 3 minutes, turn off the heat & allow mixture to cool.
  • Grind the mixture into fine paste by adding little water if required.
  • Heat butter in a pan, add the ground masala to the pan.
  • Add water & cooked butter beans.
  • Allow it to boil in low heat for 10 minutes or till required consistency reached.
  • Garnish with cilantro & serve hot with Roti or Naan. 
Butter beans gravy

Note: You can add cooked beans water to the gravy. I used frozen butter beans, so I added 1/2 cup of normal milk along with 1 cup of water. You can avoid water & make it as dry curry. Cooking in low heat makes gravy more tastier. Reduce or increase the amount of Onion for more or less gravy/ curry quantity.

This recipe goes to Bookmarked recipe, Any one can cook, Cook it healthy, Subzis for rotis, MLLA - Kicking off year 4.

Saturday, July 16, 2011

Raw mango rice

                 I always  love hot summer.. long & warm days, bright & beautiful colors goes around the season... Summer always brings me a pleasant memories of my child hood, Playing hide & seek under the trees in hot silent afternoons, buying popsicles, picking mangoes straight from trees, tasting it with chili powder..sucking the pulp from the hole made on the tip of ripe mangoes..these are all the parts of my summer vacations.. 
                In India, mango season  starts form April to July.  Market are filled with mangoes where we only see & smell these golden beauties. Still I can remember my Dad used to buy boxes of  mangoes..and my Mom used prepare shakes & smoothies out of it and our terrace is filled with canister of mango pickles.  Whole vacation will be in flavor of mangoes from main dish to dessert.  Below is one of  the recipe my mom used to make quite often during our vacation. It is simple but delicious one pot meal prepared in less time. here goes the recipe..

Cooked rice ( any variety) - 1 cups
Grated Raw mango -  1/2 cup to 1 cup ( depend upon the soreness of the mango)
Green chilies - 3 or to taste
Turmeric powder - 2/8 tsp
Salt - To taste

For Seasoning:
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Urad dhal - 1 tsp
Channa dhal - 1 tsp
Cashews - As required
Peanuts - As required (to taste)
Cumin seeds - 1/4 tsp
Asafoetida / Hing - 1/ 8 tsp
Red chilies - 3( broken)
Curry leaves - 1 string or as required.
Cilantro - For Garnishing.


  • Cook rice and allow it to cool.
  • Heat oil in a pan,  add red chilies, mustard seeds , cumin to crackle.
  • Add channa dhal, urad dhal, broken cashews, peanuts, saute it for a minute or til golden color.
  • Then add hing, green chilies and curry leaves. Stir for a minute.
  • Add turmeric powder and grated mango.
  • Cook till mango is tender & soft, add salt & adjust to taste.
  • Turn off the heat, mix mango mixture to cooked rice evenly
  • Serve with any spicy side dish.

Note:  Adjust spice according to soreness of mango. If mango is not much tangy you can add amchor powder.

This goes to Mango recipe event & also to Signature recipes.


Tuesday, July 12, 2011

Cauliflower pepper fry

 Cauliflower pepper fry
        Chef Damo gave this delicious recipe in one of his cookery show, which turned out great success in my home..Quick & easy recipe, Will make the spicy lover to ask for more. Goes well with sambar, rasam rice especially with curd rice. Try this and let me know your comments...


Cauliflower - 1 medium( cut into small florets)
Onions - 1 small, chopped
Green chilies - 1 or to taste
Ginger Garlic paste - 1 tsp
Turmeric powder - 1/8 tsp
Pepper powder - 1 tbsp or to taste
Salt - To taste
Cilantro - As required for garnishing.

For Seasoning:

Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/8 tsp
Fennel seeds - 1/8 tsp
Urad dhal - 1/8 tsp
Red chili - 1
Curry leaves - 1 string or as required


  • Boil cauliflower florets in water with turmeric powder & salt for few minutes
  • When half cooked, drain the water & keep the cauliflower aside.
  • Heat oil in a pan, add seasoning ingredients as listed, let it splutter.
  • Add Onions & Green chilies, saute till onion turns glossy.
  • Then add ginger garlic paste & saute untill raw smell disappear.
  • Add half cooked cauliflower florets, mix well & add 1/4 cup of  water.
  • Cover the pan & cook in low heat till water evaporates. 
  • Stir in between. Adjust salt to taste.
  • Finally add pepper powder & mix gently with out breaking the floret.
  • After 3 minutes, turn off the heat, garnish with cilantro & serve hot.

 This recipe goes to Any one can cook & also to Bookmarked Recipes.

Monday, July 11, 2011

Ven Pongal with Eggplant Gotsu

Ven Pongal /Eggplant Gotsu
   Ven Pongal is a rice porridge breakfast dish in many South Indian houses and served as a prasadam in most of the temples in South India. Mainly offered  to God in month of Margazhi ( Tamil month btween December mid to January mid).  Taste heavenly with Eggplant Gotsu. Here goes both the recipes.


Raw Rice - 1 cup
Moong dhal - 1/2 cup
Turmeric powder - A pinch
Water - 3 1/2 cups ~ 4 cups
Salt - To Taste

For Crushing:

Grated Ginger - 1 tsp
Green chili - 1

For Seasoning:

Oil + Ghee = 3 tbsp ~ 4 tbsp(2:1)
Black pepper corns ( crushed or whole) = 1 tsp
Cumin seeds - 1 tsp
Asafoetida  - 1/4 tsp
Broken Cashew - As required
Curry leaves - As required.

Ven Pongal /Eggplant Gotsu

  • Wash Rice and Dhal & crush Ginger and Chilies.
  • Pressure cook Rice, Dhal, Turmeric powder, crushed Chilies & Ginger along with Salt with 4 cups of water in medium heat for 4whistle.
  • When pressure drops in the cooker, remove the lid.
  • Heat a kadai or skillet with oil and ghee, roast cashew & keep it aside.
  • In the same oil, add seasoning ingredients as listed, let it splutter.
  • Add seasoning and cashew to pongal.
  • Mix well to mash the rice and dhal to get a creamy texture. 
  • If need add 1/2 cup of hot water. Adjust salt to taste.

 Note:  Water amount which I have given will get you pongal as shown in picture here. If you want grainy pongal then reduce water amount to 31/2 cups.  For long grain rice consume only 3 1/2 cups water to get creamy texture as shown in picture here. You can avoid crushed ginger & chillies. Shredded ginger can be used along with seasoning instead of cooking with rice & dhal mixture. Crushed pepper corns & cumin seeds are used for spicy pongal... Depend upon the age of rice, it may consume less or more water.

Brinjal/ Eggplant Gotsu

          Gotsu & Ven pongal are made for each other recipes, Will have its appearance in most of  South Indian wedding menus.   Eggplant cooked with tomatoes in a tangy tamarind sauce along with few spices  makes a delicious Gotsu..  Goes will with Idly & Dosai also..
Ven Pongal /Eggplant Gotsu

Medium size egg plant - 4 ~ 5( chopped)
Moong dhal - 3 tbsp
Onions - 1 (big- chopped)
Tomatoes - 3 (chopped)
Green chilies - 2 or to taste
Curry powder - 1/2 tsp
Turmeric powder - 1
Salt - To taste
Cilantro - As required

For Seasoning:
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Urad dhal - 1 tsp
Red chilies - 1
Garlic - 2 pods (crushed)
Curry Leaves - As required


  • In a pressure pan  add finely chopped Eggplant, Onions, Tomatoes, Green chilies, Curry powder, Turmeric powder, minced cilantro, moong dhal with 1 cup of water & pressure cook it for 2 ~ 3 whistle.
  • After 10 minutes, Open the pan & drain the water completely from the cooked mixture and keep it aside.
  • Using hand blender or potato masher, mash the pulp.  Now pour drained water to this pulp & mix it.
  • Add & adjust salt to taste.
  • Season as given & add to gotsu.
  • Serve hot with pongal.

Note: Curry powder is optional, you can avoid it by adding extra green chilies.  1tsp of  Tamarind juice can be used if tomato is not sore. Small eggplant will be good for this gotsu. If gotsu is watery then boil till it reaches correct consistency. I love to add curry powder & moong dhal in my gotsu it will stands for it taste.

Sending this to Any one can cook  & Signature Recipes

Thursday, July 07, 2011

Crispy Onion Pakora


Large Onion - 2(thinly sliced)
Rice flour - 2 tbsp
Gram flour - 1/2 cup
Baking soda - A Pinch
Fennel seed powder - 1/2 tsp
Chili powder -  1 tsp or to taste
Green chili - 1 (chopped) optional
Cashews - As required (optional)
Salt - To taste
Curry leaves - As required
Orange food color - A pinch
Oil - To fry

  • Mix Gram flour, Rice flour, Baking soda, Chili powder, Cashews, food colour & salt together.
  • Heat oil in a pan or kadai in medium heat.
  • Take small amount of sliced onion and mix with little flour, if needed sprinkle little water ( I never used water).
  • Check the oil by dropping little onion mixture in the oil, if it rise immediately without changing colour then oil is ready for frying.
  • Deep fry the onion mixture in small batches.
  • Enjoy with cup of Tea.

    Since onion tends to induce water, no additional water is required. What ever quantity you make,  add required amount of sliced onions to the small amount of flour and fry in batches.  This will ensure uniform color & crispness to pakoda or else Onion mixture will become watery.

Linking this to Let's cook- Break Time Snacks, Anyone can cookKid's Delight: Mini Bites, Signature Recipes.

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