In search of Yummyness 2013

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White Chocolate Fondue


Very easy and simple to prepare you can prepare this fondue ahead of time and refrigerate while serving microwave for 10 minutes and serve hot..with apple wedges or potato chips... 

Recipe Video...

Ingredients:
1 Cup White Chocolate Chips
1½ Tbsp Unsalted Butter/Margarine/Dalda
3 Tbsp Condensed Milk
¼ Cup Milk
2 to 3 Tbsp Fresh Cream (Optional)

Method:
  • In a Microwave safe bowl add the white chocolate chips cream and butter place in microwave for 30 seconds.
  • Remove bowl from microwave stir the chocolate mixture well.
  • Add condensed milk and milk stir well place in microwave for 30 seconds keep stirring and mixing the mixture till it forms smooth consistency it took me 2 minutes to melt the chocolate in 30 second intervals.
  • Serve Hot with apple wedges peppery potato chips and strawberries…Enjoy…:)

Caramel Fondue /Caramel Sauce

Simple and easy recipe to put together and is very economical kids of all ages will love this awesome treat for winter its hot sweet and gooey...yumminess in a bowl..

Recipe Video...

Ingredients:
1 Cup Sugar
2 Tbsp Salted Butter
3 Tbsp Condensed Milk(Optional)
1/2 Cup Cream
1/4 Cup + 2 Tbsp Water
2 Tbsp Milk

Method:

  • Heat a pan on medium flame add sugar and water stir and melt the sugar make sure the sugar doesn't burn.
  • Once its up to boiling consistency add butter and stir a bit.
  • Add Cream and using a balloon whisk whisk the sauce if its to thick add water and milk stir well bring to light brown consistency serve hot with chips or fruits of your choice...Enjoy...:)


Kothamalli Mutton Sukka/Thanjavur Mutton Varuval

Years back when we had been to tanjore in tamilnadu good friends of my dads had invited us for lunch we simply enjoyed the mutton fry they served us I've given few tweaks to the recipe and it tasted so yumm along with rice and rasam.all in all its comforting winter recipe... 

Recipe Video...

1 Kilo Mutton( I did ask my butcher to add some chops and few spares like liver and kidneys it added to the taste)
1 Medium Onion
2 Tbsp Ginger and Garlic Paste
2 to 3 Pieces Fresh Coconut
7 Green Chillies 
Fist Full Coriander
1 Tbsp Chilly Powder
1 Tbsp Mutton Masala or Garam Masala
1/2 Tsp Coriander Powder
1/4 Tsp Turmeric Powder
1/2 Tsp Pepper Corns +Pepper Powder
1/2 Tsp Cumin
1 Stock Cube Optional
2 Tbsp Oil and Ghee
Salt as per taste
Lime juice for garnish

Method:
  • In a pressure cooker add a tbsp oil place it on medium flame add washed and drained meat to the cooker along with chilly powder, turmeric powder, coriander powder, garam masala, chicken stock cube and ginger garlic paste fry a bit till moisture releases from the meat.
  • Add luke warm water to the meat give it a good stir and cover place whistle and cook until 4 whistles.
  • Make sure the meat has cooked if there is moisture in meat reduce the moisture on low flame.
  • In a mixer jar add coriander coconut onion pepper corns cumin green chilly add water and grind to a smooth paste.
  • Heat a wok with oil and ghee temper the oil with 2 sprigs curry leaves add the prepared masala paste fry a bit  once the oil separates from masala add cooked meat and salt fry till the masala combines well sprinkle on some pepper powder and fry till desired consistency garnish with finely chopped coriander lime juice serve hot with hot rice and rasam...enjoy...:) 

Kohlrabi/Nool Kol Chops Masala

This is an excellent side dish best served along with rice dal and rasam if you do not like kohlrabi you can use brinjal or potato using the same masala paste even meats like chicken and mutton can be added...:)

Recipe Video...

Ingredients:
250 Grams Kohlrabi/Nool Kol (peeled and sliced)
1 Large Onion
1/2 Tsp Turmeric Powder 
3 Inch Pieces Fresh Coconut
5 to 6 Green Chilies
1/2 Inch Ginger
5 6 Pods Garlic
1/4 Tsp Pepper Corns
1/4 Tsp Fennel Seeds
3 Cloves
1 Inch Stick Cinnamon
3 Pods Cardamom
1/4 Tsp Coriander Powder
1 Tbsp Oil
2 Tbsp Ghee
Salt as per taste
Coriander and lime juice for garnish

Prep Up:
  • In a mixer jar add 1/2 of an onion, coconut, whole spices coriander powder, chilly, ginger and garlic grind to a paste.
  • Chop the other half of onion.
Method:
  • Heat a wok on medium flame add oil and ghee.
  • Add the masala paste and turmeric powder and fry till oil separates.
  • Add the other half of onion and fry a bit add the kohlrabi salt and fry add water cover and allow to cook.
  • Once the vegetable has 3/4 cooked remove the lid and stir fry till well done till moisture evaporates.
  • Garnish with coriander and lime juice serve hot with rice...Enjoy...:)

Mountain Spinach Curry/Keerai Kuzhambu/Palak Dal

Spinach Curry is a classic recipe in India we prepare this curry in many different ways this recipe is just a basic version,,,
Just pluck the tender spinach from the steams and place it in a polythene bag and refrigerate before preparing recipe make sure to wash at least thrice till the water runs clear.

Recipe Video...

Ingredients:
1 Bundle Mountain Spinach
Fist Full Coriander Leaves
2 Cups Cooked Pigeon Peas 
2 Medium Tomatoes
1 Large Onion
6 to 8 Pods Garlic
7 Green Chilly
1 Tbsp Tamarind pulp or 1/3 Cup Tamarind water
1 Tbsp Chilly Powder
1/4 Tsp Turmeric Powder
1 Tbsp Coriander Powder
1/4 Tsp Mustard seeds
1/4 Tsp Cumin seeds
1/4 Tsp Split Black Gram
3 Dried Red Chilies
Oil 
Salt as per taste
Prep Up:

  • Wash the spinach thoroughly drain the excess water finely chop the spinach.
  • Chop the garlic, chilly,onion and tomato
  • Wash and finely chop coriander leaves
  • Take a lime size tamarind add hot water and extract tamarind pulp/water.

Method:

  • Add the chopped tomato,chilly,garlic,chilly powder, turmeric powder,coriander and onion to a pot which fits inside the pressure cooker steam cook till 3 whistles.
  • Transfer the cooked tomato a heavy bottom pot add the chopped spinach and coriander cover and cook the spinach a bit.
  • Once the spinach has cooked add cooked dal tamarind water and salt as per taste add a splash of water if needed bring to a boil.
  • Using a masher mash the spinach this way the taste will enhance.
  • Place a fry pan with 2 tbsp oil add mustard seeds once it splutters add cumin seeds black gram red chilly and asafoetida fry a bit and temper the curry.
  • Serve this curry with hot rice or ragi muddle potato fry and chips this is typical southindian lunch do try the recipe and post your comments...Enjoy...:) 

Sambar Potato/Sambar Uralai Roast

Who doesn't like roasted potatoes I for sure love them as a side dish along with any south indian meal mom normally prepares her version of roasted potatoes i just wanted to spruce up a bit  this recipe is a original no copy all experimented by me and of course it turned out spicy and yumm...

Recipe Video...

Ingredients:
3 Large Potatoes(peeled,washed and cubed)
1 Tbsp Chilly Powder
1 Tbsp Sambar Powderplease click here for recipe...
1/2 Tsp Turmeric Powder 
3 Sprigs Curry Leaves
Salt as per taste
3 Tbsp Oil 
Lime juice for garnish(optional)

Method:
  1. Heat oil in a wok temper with curry leaves add potato turmeric, chilly powder and salt fry a bit.
  2. Add a splash of water cover and cook on low flame till the vegetable has cook and the moisture has evaporated.
  3. Sprinkle on sambar powder and fry till nice and golden once done serve hot with sambar rice or rasam sadam...Enjoy...:)

Radish Kurma/Mullangi Uralai Kadalai Paruppu Kurma

We prepare radish kurma in different variations this is one of the best recipes mom prepares i totally love this recipe its excellent recipe served during winter.

Recipe Video...




Ingredients:

250 Grams Radish(peeled and cut into coins)
2 Large Potato Cubed
1 Large Onion Chopped
1 Large Tomato Chopped
2 Sprigs Curry Leaves
Fist Full of Coriander
1/4 Cup Fresh Coconut
1 1/2  Tbsp Ginger Garlic Paste
1 Inch Cinnamon, 2 Cardamom Pods,4 Cloves, 2 Bay leaf
2 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/4 Tsp Turmeric Powder
1/2 Cup Split Chick Pea/Channa Dal
3 Tbsp Oil
2 Tbsp Ghee
Salt as per taste
Lime juice for garnish

Prep Up:
  • Wash the split chick pea twice or till the water is clear add to a pressure cooker with a pinch of turmeric powder and few drops of oil add 2 cups water and pressure cook for 2 to 3 whistles it should be aldente.   
  • In a mixer jar add coriander and coconut with a splash of water and grind to a smooth paste.

Method:
  • Heat a wok with oil and ghee add the whole spices and allow to splutter a bit add ginger and garlic paste fry till raw flavor has gone.
  • Add onion curry leaves and fry till transparent add tomato and fry start adding dry powdered spices chilly powder turmeric and coriander powder fry till raw flavor has gone.
  • Add the radish and potato stir fry a bit add water and salt as per taste and cook till half done.
  • Add the cooked dal stir a bit cover and cook till well done.
  • Add the coconut paste stir the gravy add water if needed and cook further till the raw flavor from coconut has gone garnish with lime juice and coriander serve hot with hot rice...Enjoy...:)

Mysore Bonda

This Crunchy winter snack tops the favorite list of  every bangalorean we love to prepare mysore bonda during winter these soft snowy centered crunchy butter balls are so tasty when served with coconut chutney or a dal soup..this is truly soul food.
Video Recipe


Ingredients:
2 Cups Split Black Gram Dal/Urad Dal
1 Inch Ginger
1 Tbsp Pepper corns
1/4 Fresh Coconut
Salt as per taste
Oil for frying

Prep Up:
  • Wash a soak urad dal for 2 hours or till it doubles in size.
  • Crush the pepper corns.
  • Peel and chop coconut into tiny pieces
  • Peel and grind ginger.

Method:

  • Drain water from the soaked dal add to a mixer jar and grind to a smooth paste do not add much water to grind the dal.
  • Once the dal is ground add to a mixing bowl along with ginger pepper and coconut add salt and mix well.
  • Heat oil in a wok on medium flame wet your hand take a portion of  batter and drop in oil fry till golden brown drain oil and serve hot with coconut chutney or dal soup...Enjoy...:) 

Bonda Soup

Bonda Soup is a southindian comfort food its normally served with crispy fried vadas.

Recipe Video Demo...

Ingredients:
2 Large Onions(Roughly Chopped)
4 Green Chillies (Slit)
3 Tomatoes (Chopped or Blanched)
3 to 4 Pieces Fresh Coconut
3 Sprigs Curry Leaves
1/2 Tsp Ginger Garlic Paste
2 Tbsp Coriander Powder
1 Tbsp Chilly Powder
1/4 Tsp Turmeric Powder  
1/4 Tsp Asafoetida 
1/2 Tsp Mustard Seeds
1/2 Tsp Split Black Gram
4 to 5 Fenugreek Seeds
1/2 Cup Split Pigeon Peas/Toovar Dal(Cooked)
Salt as per taste
2 Tbsp Ghee
2 Tbsp Oil
Lime Juice and Coriander for garnish.
Method:
  1. Heat a heavy bottom pot with oil on medium flame.
  2. Temper the oil with mustard fenugreek and urad dal allow the mustard to splutter a bit then add asafoetida curry leaves and chilly fry a bit add onion and fry a bit.
  3. In a mixer jar add coconut, ginger garlic paste, 1 sprig curry leaves, chilly powder, coriander powder and turmeric powder grind to a smooth paste.
  4. Add the masala paste to the onion with a splash of water and salt as per taste allow to cook for a while till the raw flavor has gone
  5. Add tomato and fry a bit add water bring to a rapid boil allow to boil for 5 minutes.
  6. Add cooked dal to the boiling tomato masala stir and check for salt add if needed add the sambar and rasam powder stir and bring to a boil.
  7. Garnish with coriander lime juice and ghee serve hot for medu vada or mysore bonda...Enjoy..:)
Tips:
  • Always cook tomato along with dal in a pressure cooker we can save a lot of cooking time.
  • Make sure to always cook extra dal and tomato preserve some in air tight container and refrigerate to prepare other recipes.

Home Made Badam Milk Powder Recipe

Badam Milk has always been my comfort food during winter its one of my favorite hot beverages so yummy and tasty when ever  i have a tired day i will always take a hot shower and lounge down with my badam milk its so comforting...and will always have a good nights sleep do try my mantra for stress relief...:)

Recipe Demo Video..

Ingredients:
Almonds 1 Cups
Crystal Sugar/Kalkandu 1 Cup
Cardamom powder 2 Tbsp or 5 to 6 pods
1 Tsp Saffron

Method:

  • In a mixerjar add the above ingredient and pulse twice then grind in 1 speed till powdered.
  • Allow to cool and preserve in a air tight container store in fridge till use.
  • Take 2 or 3 tbsp badam milk add hot milk and sugar if needed mix well and serve...Enjoy...:)
  • This milk can be chilled and served during summer...:)

Basa Fish Fry/Amritsari Fish Fry/Punjabi Fish Fry

I always like basa fish for such recipes basa is really buttery and very tasty...

Recipe Video Demo..

Ingredients:
500 Grams Basa Fish or any other fish fillets 
4 Tbsp Gram Flour/Besan
1 Egg
1/2 Lime Juice
1 Tbsp Ginger Garlic Paste
1 Tsp Kasoori Methi
1/4 Tsp Ajwain/Carom Seeds
1/4 Tsp Black Pepper Powder
1 Tbsp Chilly Powder
1/4 Tsp Turmeric Powder
1/4 Tsp Garam Masala
Few drops orange food color(optional)
Salt as per taste
Oil for frying

Prep Up:
  1. Chop the fish fillets into cubes and wash thoroughly drain excess water and pat dry reserve in a mixing bowl. 
Method:
  • Take juice of half a lime add to the fish and mix well.
  • Add chilly powder, turmeric powder, ginger garlic paste, kasoori methi, pepper, ajwain and garam masala mix well if you want fish spicy marinate in the masala for 1 hour the fish will soak up most of the marinate.
  • Add egg and gram flour to the fish mix well if needed add food color. do not add water to mix.
  • Once the fish has coated allow it to rest for few seconds heat up oil for frying in a wok.
  • On medium flame start frying the fish till golden brown the oil will foam up while frying its due to egg we've added in the fish once the fish has fried drain oil and reserve on a paper towel then serve hot along with lime wedges onion and radish chutney...Enjoy...:)

Chilly Garlic Cassava/Tapioca Chips

I had tapioca in my fridge its was raining cats and dogs obviously i was in a mood for fried and chilly hot chips so i had to prepare and share this recipe....bangalore has worst weathers from warm weather it will change to rainy and cold in no time...
Recipe Video Demo..

Ingredients:
250 Grams Tapioca/Cassava 
10 Pods Garlic
10 Green Chillies
2 Tbsp Rice or Corn Flour
Salt as per taste
Oil for frying 

Method:
  • Wash and peel the tapioca remove all the hard bits for some reason tapioca does not stay in fridge it turns bad dont store in fridge if you buy them.
  • Place the tapioca in a colander add 3 cups water to a pressure cooker place tapioca in the cooker and steam cook for 7 to 8 whistles till its well done.
  • Once the cassava has cooked chop into finger length chips heat oil on medium flame.
  • In a mixerjar add chillies and garlic add salt grind to a paste once ground add the paste to the chopped chips along with corn or rice flour mix well and fry in oil once golden brown in color drain oil and serve right away...Enjoy...:)

These chips can be served for any south indian meal it will taste yum...:)

Tandoori Prawns

Tandoori prawns turned out yum it was perfect combo served alongside with a pint of beer...Enjoyed...:)

Recipe Video Demo..

Ingredients:
1/2 Kilo Prawns (Shelled & Deveined) 1/4 Cup Yogurt 1 TSp Chilly Powder 1/2 Tsp Turmeric Powder 1/2 Tsp Pepper Powder 1/2 Tsp Tandoori Masala or Garam masala 1/4 Tsp Carom seed /omam powder 1/2 Tsp Kasoori Methi 1 Tsp Ginger Garlic Paste 1 Tsp Lime Juice Salt as per taste oil
Method:
  • Wash the prawns thoroughly drain excess water pat dry.
  • In a Mixing bowl add prawns lime juice yogurt, kasoori methi, chilly powder, turmeric, carom seed powder, tandoori masala pepper powder , ginger garlic paste and salt mix well and allow to marinate for 1/2 hour.
  • Soak bamboo skewers in water for 1/2 hour
  • once the prawns are marinated skew the prawns.
  • Heat a skillet or Tawa on medium flame add 2 tsp oil and start frying the prawns do not waste marinate keep smearing on the prawns and fry flip and fry the prawns till well done serve hot with mint chutney.
Mint Chutney: Fist Full Mint Leaves Fist Full Coriander leaves 2 Cloves Garlic 1 Chilly 1/2 Cup Yogurt 1/2 Tsp Cumin Salt as per taste
  • Wash the mint Chilly garlic and coriander
  • Add to a blender along with yogurt salt and cumin grind and serve.
  • If you do not wish to add yogurt you can add water to make chutney.
These tandoori prawns are not only starters it can be rolled in roti along with chutney and onion they make wonderful wraps or can be served along with any biryani...

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ShivajiMilitary Hotel Style Mutton Biryani Recipe

Shivajimilitary hotel is located in Banashankari, its a favorite joint for all biryani lovers in Bangalore. The menu here is simple with...