Macaroni My Style

  • 1 1/2 Cups Macaroni (Elbow pasta)
  • 1/2 Cup Carrots
  • 1/2 Cup Spring beans
  • 1 Large Onion (Cubed)
  • 1/2 Cup Sweet corn
  • 1/2 Cup Mushroom
  • 1/2 Cup Cauliflower
  • 1 Large Capsicum
  • 1/2 Tsp of Ginger & Garlic (Finely Chopped)
  • 2 Green Chills
  • Coriander leaf (Finely chopped)
  • 1 Inch Piece Cinnamon 
  • 2 Cardamom pods 
  • 2 Cloves
  • 1 Bay leaf
  • 1 Tsp Ajinomoto Salt (Chinese Salt)
  • 1 Tbsp Soy sauce 
  • 1 Tbsp Chilly sauce
  • 1 Tbsp Tomato Ketchup
  • 1 Tbsp Fresh Cream
  • 1 Tbsp Vinegar
  • 1 Tbsp Butter
  • 2 - 3 Tbsp Oil
  • Salt to taste

Lets Prepare:
  • Heat  a pot of water to boil the pasta to the water add vinegar, 1/2 tsp salt and oil and bring to a boil then add the pasta and cook as per packet instructions drain and reserve.
  • Heat a wok add butter and oil fry in the finely chopped ginger and garlic tip in the onion fry add the bay leaf, cloves, cinnamon, cardamom fry till the onion turns pink in color add the beans and carrots and add 2 Tbsp water and cover for 2 to 3 mins on medium flame tip in the corn fry for another 2 mins add the cauliflower and capsicum fry everything add the chilly sauce and ketchup and add bit more water cover and allow every thing to cook for another 3 mins add the mushroom and cover for 1 more min add the cream and soy sauce and fry well add the ajinomoto and salt and fry well.
  • After the masala has cooked well add the cooked pasta mix well add coriander and serve hot...Enjoy...:)

I've also done a detail video recipe do watch try the recipe yourself and post your comments...enjoy...:)

Vilampazham Panakam (Wood apple / Elephant apple)

1 Medium Size Wood apple ripe 
3 Tbsp Jaggery 
1or 2 Cardamom pod 
1 Tbsp Lime juice
1/2 Tsp Salt
(Sugar optional)
Ice cold water

Lets Prepare:
In a mixer grinder or blender scoop out the wood-apple and add cardamom and jaggery with 2 tbsp water and blend to a puree and then add the lime juice and salt and add 1/2 cup of water and blend well then adjust the water to your taste is should have a mix of sweet n sour taste adjust adding 1 or 2 cups cold water and serve...your friends and family will love this for sure...Enjoy...:)
I've done a video demo on YouTube do watch and try it yourself and enjoy...:)

Tomato Masala Cheese Toast

A loaf of Bread
2 Large Onion's Cubed
2 Medium Tomatoes cubed
2 Green Chilly cut into pieces 
5-6 Curry leafs
1 Tsp Coriander Powder
1 Tsp Chilly Powder
1/2 Tsp Turmeric Powder
1 Tbsp Ginger & Garlic paste
Cheese singles
Salt to taste.

Lets Prepare :

  • Heat a wok and add 2 tbsp oil fry in the ginger & garlic paste fry a bit and tip in the onion and green chillies fry add 1/2 tsp of salt and allow the onion to change into pink color. tip in the chilly powder, coriander powder and turmeric powder and fry for a sec tip in the tomato and fry  check for salt and adjust to your taste allow the oil to separate from the masala and remove from flame.
  • Heat a tava or a pan and place the slice of bread and spread the tomato masala and layer with cheese single cover with another slice of bread and add 1/2 tsp of oil to either sides and toast well and serve hot with fried egg or ketchup. you can also use a toaster and toast the bread....try it your self you'll love it....Enjoy...:)

I've also done a detail video recipe watch try this easy recipe and post your comments...enjoy...:)

Bhindi Tava Fry(okra recipe)

500 grams Okra (Ladies finger or Bhindi)
1 Tbsp Dry Mango powder = Amchur
1 Tbsp Garam masala powder
1 Pinch Asafoetida
1/2 Tsp Chat masala
1/2 Tsp Cumin powder
1/2 Tsp Black pepper powder
1/2 Tsp Turmeric powder
1 Tbsp Red Chilly Powder
1 Tbsp Salt
3-4 Tbsp Corn Strach or flour
3 Tbsp oil.

{In the video demo I was unable to show the gravy normally i prepare gravy for bhindi tava fry}
Lets prepare:
  • Wash the okra and chop the head and tail portion slit in the middle  set aside.
  • In a bowl Mix all the dry ingredients chilly powder, turmeric, pepper powder, 1 tsp salt, chat masala, Garam masala, Cumin, asafoetida, Dry mango powder mix everything (Also reserve a pinch of all the masala for the batter)
  • Fill the Masala mix in the slit bhindi and rub the excess masala over the bhindi and marinate for 15 mins
  • In the mixing bowl add corn flour and rest of the dry masala with water and 1 tsp salt and add to the marinated bhindi mix everything.
  • Heat a tava or pan add 2 tbsp oil and toast the bhindi on the tava till the bhindi cooks well and the outer cover goes crisp. serve hot sprinkle a pinch of chat masala and corianderleafs serve with rice and dhal...enjoy...:)

I've done a demo on this recipe over youtube do watch and enjoy...:)

Butter Chicken

  • 500 grams Boneless Chicken ( Cut into cubes )
  • 1 Large Onion ( Cut into medium cubes )
  • 1 Large Tomato ( Cut into cubes)
  • 1 Tsp Turmeric powder
  • 1 Tbsp Coriander powder
  • 3 Tbsp Red Chilly powder
  • 1 Tbsp Garam Masala  
  • 1 Tbsp Kasuri methi ( Dried fenugreek)
  • 3 Tbsp Ginger & Garlic Paste
  • 5 Tbsp Butter
  • 2 Tbsp Cashew nuts
  • 1 Fist full Coriander and mint finely chopped
  • 2 Green Chilly
  • 1/2 Lime juice
  • Salt to taste
  • 6 Tbsp Oil
  • Orange food color (optional)
  • 1 Tbsp Tomato ketchup
First Step:
In a bowl add the chicken add 1 1/2 tsp of chilly powder, 1/2 tsp turmeric powder, 1 1/2 tsp of ginger garlic paste, salt and mix well. marinate for 1 hour.

Second step: 
Heat a wok add 2 tbsp oil and start frying the marinated chicken cover and allow the chicken to cook in its own juice. once the water has wilted and the oil starts to separate reserve the chicken in a bowl.

Third Step:
In the same wok heat 2 tbsp of oil and fry the onion, tomato, green chilly and cashew fry for 2 mins and add kasuri methi  1 1/2 tsp of chilly powder, coriander powder,1/2 tsp turmeric powder fry for a sec add 1/2 cup of water cover and allow to cook for 5 to 10 mins and water should wilt away.
once cook allow the masala to cool a bit and add to a blender and blend to a fine sauce.

Lets assemble:
Heat a wok add 2 tbsp of oil and add the ginger garlic paste fry add the puree sauce and allow to boil add garam masala stir add salt and food color and allow to cook add ketchup and a tbsp of butter and cream allow to boil add the reserved chicken stir and cover for 2 mins the gravy is done add coriander and butter stir and serve garnish with butter, cream and coriander and serve hot for roti or naan...enjoy...:)

I've also done a detail recipe do look into and enjoy...:)

Barotta or Parotta

Parotta is one of the most requested recipes so far I have been creating and recreating the same recipe for years now over the years I've some how experimented and  perfected parotta recipe and would like to share my recipe...

2 Cups Maida = All purpose flour
8-10 Tbsp of Corn Strach or flour (for dusting is optional)
1/4 Cup Oil
1 Tsp Salt
1 Tsp Sugar
Luke Warm Water to knead the dough.

Video Demo Recipe ....

 Prepare dough: 
  •  On a work surface add the maida and make a well in the middle add salt and knead adding water once you form a dough add 2tbsp of oil and knead well as you would knead for any bread or bun, knead for 10mins and allow to rest for 1/2 hour.
Lets prepare:
  • Make roundels and roll out into thin roti with out dipping in flour you can spread oil on the dough while rolling out the roti.
  • spread a tsp of oil on the rolled out roti and sprinkle maida and corn strach and smear even on the roti. 
  • pick the entire roti and creat fan shape and roll it back into a snail shape. 
  • roll the roti out to 1/2 inch rounds.
  • heat a tava or pan and fry the roti in medium flame adding a tsp of oil to either sides of the roti.
  • Serve hot with any curry and enjoy...:)

Cheese & Rice Cutlets

Cheese & Rice Cutlets are perfect snack for parties.

  • 1 Bunch Spinach leafs ( finely chopped )
  • 2 Cups Rice (We can use leftover rice)
  • 1 Cup Sweet Corn
  • 1 Cup Coriander Leaves ( finely chopped)
  • 1 Cup Cottage cheese = Paneer ( Shredded )
  • 1 Large Onion ( finely chopped )
  • 3 Tbsp Maida = All purpose flour
  • 2 Tbsp Corn flour = Corn starch
  • 2 Fresh Chilly ( finely chopped )
  • 1 Tbsp Ginger & Garlic paste
  • 1 Tbsp Butter
  • 4 Tbsp Parmesan Cheese ( I used cheddar cheese) 
  • 1/2 Cup Cornflakes
  • 1/2 Cup Oatmeal 
  • Oil for frying 
  • Salt to taste.

First Step:
  • Dry roast the cornflakes and oats and grind to a powder.
  • You can even use bread crumbs.
  • This outer cover came out real good and crispy was very nice.
Second Step:
  • Heat a wok or a pan and add butter and a tsp of oil 
  • Add and fry the ginger and garlic paste for a minute then add the onion fry till transparent.
  • Add the chopped chilly fry.
  • Add the corn and fry for a minute then add the palak=spinach and add salt, cover the water content from the spinach will cook the corn we need not add water. 
  • Once the spinach has wilted stir every thing and add the shredded cottage cheese and coriander sauté for a minute then add the Parmesan cheese and mix everything well check for salt at this point remove the pan from flame and allow everything to rest for 5 to 10 minutes.     
Third Step:
  • In a mixing bowl add maida = all purpose flour and corn flour add salt and mix well adding water the batter should look thick and should not have lumps in it the batter should coat your spoon.
  • Add the rice to the spinach masala mix all the ingredients. Cottage cheese will give good binding to the rice please do not mash the rice while mixing check for salt at this point and add if needed.
  • Create your own desire shape of cutlets using a cookie cutter or create pellets or finger shape but pack the rice tight while creating the cutlets.
  • Refrigerate for 11/2 hour before preparation.
Lets Assemble:
  • Dip the rice cutlets in the batter and roll into the cornflakes powder and set a side.
  • Create a batch of six to seven in one batch.
  • Heat oil in a wok and fry the prepared cutlets on medium flame.
  • Fry till golden brown and serve hot with chilly sauce or ketchup and share and enjoy this recipe with family and friends...:)

Tapioca & Apple Payasam (Pudding)

1/4 Cup Tapioca pearls (Sabudana,Javvarisi)
2 Tsp Chopped Cashew, Pistachio,Almonds
1 Dried Fig Chopped (You can add more..:)
3 Cardamom pods
2 Tbsp Sugar
2 Tbsp Milk powder
2 Medium Apples(cored and chopped into pieces) 
500ml Milk
Rose water few drops
1 pinch Yellow food color (Optional)
1 Tbsp Clarified butter (Ghee) 

First Step:
  • Soak the sabudana or tapioca in water for 3 hours before preparing the pudding.
  • core and chop the apples into pieces and soak in cold water and set aside.
  • Chop all the nuts and set aside.
  • In a fry pan add clarified butter and fry all the chopped nuts till light golden color and set aside.

Lets prepare:
  • Heat a heavy bottom pan and boil milk reduce the milk a bit and add the soaked tapioca the tapioca has to turn transparent that and soft this is the indication that the tapioca is cooked add cardamom pods i peeled a bit and added the cardamom add sugar and milk powder and allow the sugar and milk powder to dissolve completely by this time the milk should have a thicker constancy check in case you need to add extra sugar at this point add the fried nuts stir and remove from heat before serving drain the apples from water and add to the pudding and serve...this pudding tasted excellent when it was hot you can serve it cold as try this recipe and enjoy...:) 

I've also done a detail recipe demo on YouTube do watch and try this recipe share and enjoy with family and friends...:)

Potato Bites

250 grams Baby potato
1/2 Cup All purpose flour (Maida)
2 Tbsp Corn flour or starch
1/2 Tsp Turmeric powder
1 Tsp Cumin seeds
1/2 Tsp Pepper powder
1/2 Tsp Chat Masala
2-3 Green Chiles (Finely chopped)
1 Sprig Curry leafs
2 Tsp Coriander leafs (Finely chopped) 
5-6 Garlic pods(Finely Chopped)
2 Tbsp Vinegar 
Oil for frying
Salt to taste.

First Step:
Par boil the potato with salt.
Peel the potato and add vinegar and salt and prick the potato with a fork and allow to marinate in the vinegar for 1/2 hour.
Lets prepare:
Drain the excess vinegar from the potato after 1/2 hour.
In a mixing bowl add the all purpose flour,corn starch, turmeric, garlic, pepper powder,cumin,chilles, curry leafs, garlic and salt and mix well adding water the batter should be a bit thick, now add the potato and mix in the batter and set aside. Heat oil in a wok and start frying the well coated potato till golden brown color and drain and  sprinkle chat masala on top and decorate with coriander leafs  serve hot with ketchup really good snack for  chai or drinks...enjoy..:)

I've also done a demo video do watch and try this recipe and enjoy...:)

Mooli Paratha

  • 500 grams of Raddish
  • 1 Medium Onion
  • 4-5 Green Chillies
  • 1 Tsp Cumin powder
  • 1/2 Cup Chick pea flour
  • Fist full of finely chopped Coriander leafs
  • 1 inch piece of Ginger
  • A pinch of Asafoetida 
  • 1 Cup of Whole Wheat flour
  • 1/2 Cup of All purpose flour (maida)
  • Oil for frying
  • Salt to taste

First Step:
Peel the raddish and grate using a medium size grater
Using the plam of both hands squeeze out excess water out of the raddish and set aside.

you may leave the moisture in the raddish if you have time to sauté and allow all the moisture to wilt away.

Second Step:
In a mixer grinder add the ginger, chillies & onion and coarse grind the masala.

Third step:
Heat a wok or pan add 2 tbsp oil and fry the raddish along with the ground masala, cumin powder, asafoetida and salt fry till the moisture evaporates from the raddish if you have moisture in the preparation you can add 2 to 3 tbsp ground chick pea flour and add coriander fry everything properly and allow the filling to cool completely.

Fourth Step:
In a mixing bowl add the wheat flour and all purpose flour make a well add 1tsp of salt and 2 tsp of oil and kneed adding water the roti dough should be soft not sticky you may add excess oil kneed well cover and allow to rest for 1/2 hour.

Final assembly:
Roll out the roti and by this time the filling should have cooled down take a fist full of the filling and create a cylindrical shape and place on the roti fold the roti and roll the roti in the cylindrical shape and creat a circle shape and dip the fillied roti in some flour and gently roll out the paratha heat a tava or pan and fry the paratha adding 2 tsps of oil to either sides of the paratha and serve hot with yogurt, butter or ketchup...enjoy...:)
Mom has show a detail demo on youtube do look into this video and try out this ultimate paratha...:)

Kondai Kadalai Beetroot

  • 1 Large Beetroot ( chopped into small cubes) 
  • 1 Large Bell Pepper( chopped into small cubes)
  • 1 Medium Size Onion( finely chopped) 
  • 1/2 Cup Chickpeas (soaked and cooked with a tsp of salt)
  • 1/2 Cup Grated Coconut (desiccated coconut can be used)
  • 1 Tsp Mustard 
  • 1/2 Tsp Split Black Gram dal
  • 1/2 Tsp Split Chick peas
  • 1 Dry Red Chilly
  • 2 Tbsp Coriander leafs ( finely chopped)
  • 6-8 Curry leafs
  • 3-4 Green Chillies
  • 1 Pinch of Asafoetida 
  • 1/2 Cup Water
  • 1 Tsp Salt
  • 3 Tbsp Vegetable Oil
Heat a wok add 1/2 tsp oil and sauté bell pepper and reserve in a bowl. then add 2 1/2 tsp oil in the same wok and temper with mustard seeds allow to splutter then add black gram dal and split chickpeadal fry for a sec add asafoetida and dry red chilly fry for a sec then add curry leafs and onions fry add the greenchillies fry till the onions goes transparent add the chopped beets and fry add the cooked chickpeas and fry add salt and 1/2 cup water cover and allow the beets to cook. add the sauté bell peppers fry for 2 more minutes check for salt and allow the water to dry out completely on a medium flame. Garnish with coriander and coconut and fry for sec and allow the coconut to incorporate....serve hot with rice or roti and enjoy....:) 

I've also done a detail recipe video demo do look into try out my recipe and enjoy...:)


Street Food Series: Banana Stem Chaat Recipe / Baledindina Chaat Masala / Vazhaithandu Chaat

One can find banana stem chaat or as its referred as bale dindina masala sold across street food vendors in Mysore region and some parts ...