Usha 3212 12 Liter Halogen Oven (Product Review)

This is not a sponsored review the product is purchased by me and review is done on request.

Thanks for watching...:)

Tangadi Kabab

Recipe is very simple I've simplified the process for this recipe normally there is 3 different marination process which involves in preparing this kabab at home this recipe can be done in no time with absolutely very less oil. 
Recipe Demo Video do watch and Subscribe to me on Youtube...:)

1/2 Kilo Chicken Thighs(skinned)
2 Tbsp Cream Cheese
3 Tbsp Yogurt
1/2 Lime 

1 Tbsp Chilly Powder
1 1/2 Tbsp Garam Masala
1/2 Tsp Chat Masala
1/2 Tsp Coriander Powder
1/2 Tsp Turmeric Powder
1/2 Tsp Cumin Powder
1 Tsp Dried Fenugreek (Kasoorimethi)

Few drops Red Food Color
Salt as per taste
2 + 2 Tbsp Oil

I prepared this recipe in a halogen oven. at home you can prepare this recipe on a pan or even in regular oven.

  • Wash the chicken twice place it in a colander and allow the excess water to drip out pat dry.
  • Using a sharp knife gash the chicken this will help the masala to penetrated and will help the chicken cook fast.
  • In a mixing bowl place the chicken add lime juice, cream cheese, yogurt, dried masala powders salt and 2 tbsp oil mix well and distribute the masala on the chicken and into the slit gashes place a cover and allow to marinate for atleast 6 to 8 hours before preparation.
  • I preheated my oven at 180 degree for 10 minutes.
  • Place the chicken on the oven rack and allow to cook in 200 degrees for 20 minutes.
  • In the 20 minutes keep turning the chicken in every 5 minute break keep basting the chicken with oil at the same time.
  • the chicken should turn into reddish brown color remove the chicken from oven serve hot with mint chutney and salad. Enjoy...:)
This is truly an amazing recipe really juicy and perfectly spiced .

Keema Egg Dosa (Kothukari Muttai Dosai)

My all time favorite recipe who doesn't like keema and dosa when both mingle this is what happens...:P traditionally we serve this lovely dish for newly weds or for some special occasion at home like anniversary birthday or as sunday brunch quite a filling tiffin item.

Recipe demo video do watch and subscribe to me on YouTube...:) 

6 Eggs
Dosa Batter
500 Grams Keema
1 Tbsp Chilly Powder
1/2 Tbsp Coriander Powder
1/4 Tsp Turmeric Powder
1 Tbsp Garam Masala
1 Tbsp Ginger Garlic Paste
1 Large Onion (finely chopped)
3 Chilies (finely chopped)
5 Pods Garlic (finely chopped)
Fist Full Mint and Coriander (Finely chopped)
Salt as per taste
Cheese Cubes (grated)

Keema Masala :

  • Heat a wok with a tbsp oil on medium flame add the chopped garlic and ginger garlic paste fry till garlic turn light golden in color then add onion chilies and coriander fry a bit add the dry masala powders chilly powder turmeric powder and garam masala fry a bit add keema and fry till the masala and keema is well combined.
  • Sprinkle some water on top of the keema and also add salt as per taste stir and cover the keema.
  • Cook the keema till done there should not be any moisture as well once done reserve.

 Method to prepare Keema Dosa:

This is my take on the recipe I've added cheese to the keema dosa folded and served with ketchup it was super yummy...:)

Egg Dosa and Chutney Cheese Egg Dosa

Mom always prepares egg dosas for me its one of my most favorite recipes and keep the traditions alive i created my version of chutney cheese egg dosa results were awesome...

Recipe demo video do watch and subscribe...:)

6 Eggs
Pepper Powder
Grated Cheddar Cheese
Bell Pepper Chutney Please click for recipe here
Oil for frying 
 Traditional style egg dosa
  1. Ladle the  batter on a greased hot tawa and spread and make it into dosa sprinkle some oil cover and cook till the upper surface is cooked.
  2. Crack open a egg on the prepared tawa and to spread it evenly.
  3. Sprinkle some pepper powder and flip it and cook to the other side. once done serve with ketchup or hot chutney...enjoy...:) 
Chutney Cheese Egg Dosa
  1. Ladle on some batter and prepare a dosa.
  2. Spread on some capsicum chutney on the dosa crack open a egg and spread evenly.
  3. Flip to the other side and cook a bit.
  4. Flip it back again to the egg side and spread some grated cheese fold and serve hot...enjoy...:)

Red Bell Pepper Chutney

I've used red bell pepper instead of tomato in this chutney its a nice twist and cool combo when served along with egg dosa.
recipe demo watch and subscribe for more recipes...:)

1 Large Red Bell Pepper(Roughly Chopped)
1 Large Onion(Roughly Chopped)
3 Cloves Garlic
5 to 6 Dried Red Chilly
1 Tbsp Split Black Gram Dal
Pinch Asafoetida
Small Piece Tamarind
Salt as per Taste
2 Tbsp Oil
  • Heat a wok on medium flame with oil temper add asafoetida to the oil and fry a bit add black gram dal and chillies and fry a bit add the chopped onion garlic and bell peppers and fry till onion and peppers wilt down a bit then add to a mixer jar add salt and a splash of water and grind to a smooth chutney serve along with egg dosa enjoy...:)

Masala Dosa Recipe and Paneer/Cottage Cheese Butter Masala Dosa

This masala dosa is my mom's version. Adding paneer was my idea. I tasted paneer masala dosa at hyderbad and liked it so much they call it cheese dosa there.

Recipe demo enjoy...subscribe to me on YouTube...:)

Masala Paste:
1 Inch Ginger
5 to 6 Fresh Green Chilies 
1 Sprig Curry Leaves
1/4 Tsp Cumin Seeds
  • In a mixer jar add all the above ingredients and grind to a semi coarse paste reserve.
The magic is in the masala friends...:D
Potato Filling:
3 Medium Size Potato(boiled peeled and crumbled)
2 Medium Size Onion(Finely Chopped)
1/2 Cup Peas(Frozen or Fresh)
1/4 Tsp Mustard Seeds
1/4 Tsp Split Black Gram
1/4 Tsp Split Chick Pea Dal
A Pinch Of Asafoetida 
Prepared masala paste
1 Cube Paneer for cheese dosa
1/2 Tsp Turmeric Powder
1 Tbsp Ghee
1 Tbsp Oil
Salt as per taste
  • Heat oil and ghee in a wok on medium flame add mustard seeds allow to splutter add asafoetida and fry a bit add split black gram and chick pea dal fry a bit add masala paste and fry.
  • Add onion and fry till transparent add salt and water add fresh peas and cover allow the peas to cook till well done.
  • Add crumbled potato and stir and mix all the ingredients till well combined.
  • Make sure the water has evaporated completely from the potato remove from flame and reserve. 
Lets Prepare Masala Dosa:
  • Heat a nonstick tawa or Iron tawa spread few drops of oil and place on medium flame.
  • Ladle out batter on tawa spread into dosa drizzle oil over the dosa and cover for few seconds till the upper portion has cooked.
  • Spread some onion chutney or chutney powder over the dosa place the filling in the center and fold the dosa and serve hot with chutney...Enjoy...:)

Lets Prepare Paneer Masala Dosa:
  • Follow the same step as before and prepare a dosa spread onion chutney and butter then grate paneer and place aloo masala in the middle fold and serve hot topped with butter and chutney...Enjoy...:)

How to Season Iron Tawa/Skillet Quick Tip

This is a trick/tip we've been following at home for years to make perfect dosa...

All we need is half onion or raw potato few drops oil a glass of water and of course a tawa.

Place the tawa on medium flame sprinkle on some water allow the water to evaporate then add few drops oils rub the onion on the tawa then ladle the dosa batter and prepare a perfect dosa the dosa should not stick to the pan...enjoy perfect dosa also please look into the demo video subscribe to me on YouTube support me...

IDLY and DOSA Batter

This was the most requested recipe from all my viewers on youtube and facebook...this recipe is simple as it can get no fuss recipe i will be uploading variations on dosa and idly soon...

As requested the recipe uploaded recipe demo video...:)

Salem Rice(Salem Kusubalakki)-3cups
Split Black Gram (Urad dal) -1 Cup
Flatten Rice Flakes (Paper Avalakki or Poha) 2 Fist Fulls
Fenugreek Seeds-2 Sp
Cooking Soda-1/4 Sp
Salt Fist Full
Oil- 4Tbsp
  1. Wash rice thrice and soak in water for 6 hours
  2. Wash urad dal and soak in water for 6 hours
  3. Wash Fenugreek and soak in water for 4 hours after soaking for 4 hours drain the water. place one cup of water to boil in a pot add the fenugreek in boiling water and cook till it doubles in size drain water and reserve.
  4. Wash the rice flakes twice drain a reserve. this step should be done just before grinding the batter. 
  5. Mom has been using ultra grinder for almost 10 years now to grind the batter mixer grinder can also be used.
  6. Drain water from the soaking urad dal and rice reserve.
  7. First grind the cooked fenugreek and rice flakes to mushy consistency add water if needed.
  8. After grinding the rice flakes and fenugreek add urad dal and grind to soft batter water can be sprinkled to grind to a smooth consistency to double check if the urad dal has ground to a smooth paste add a drop of batter to a bowl of water the batter should retain consistency and float on the water. 
  9. Remove the ground dal batter into a large bowl. add the soaked rice and grind to a smooth paste water can be added to grind into a smooth paste.
  10. Once the rice is ground to a smooth batter mix both the batter till well combined.
we prepare this batter in bulk and store in the fridge when needed we reserve some batter in a large bowl and allow to ferment over night and use the next day. this measure of batter will serve 3 sets of idly and 2 sets of dosa over a period of 1 week...
  • Reserve some batter in a large bowl sprinkle on salt and allow to ferment over night.
  • Once batter has fermented add a pinch of cooking soda 2 to 3 tbsp oil sprinkle some water and mix the batter till well combined.
Now the batter is ready to use for IDLY or DOSA....Enjoy...☺

Basil Garlic Chicken Tikka (Lasooni Basil Murgh Tikka)

This was purely 100% my own experiment and some how turned out real good the kabab was moist and very fragrant and my home was filled with aromatic sweet smells of basil ☺
500 Grams Cubed Boneless Chicken
3 Tbsp Yogurt
2 Tbsp Cream or Cream Cheese
1 Tbsp Turmeric Powder
1 1/2 Tbsp Garam Masala
8 Chillies
15 Pods Garlic
1 Inch Ginger
1/2 Lime
Fist Full Fresh Basil or 1 Tbsp Dried Basil
Salt as per taste
Oil For Frying

1 Tomato (Deseeded) 1 Bell Pepper (Desseded) 1 Large Onion all the veggies must be cut into equal cubes this step is optional....veggies can be added or left out....

Recipe Demo Video...Subscribe to me on Youtube...

Marination Paste: 
  1. In as fry pan add 1sp oil on medium flame fry the garlic till light brown in color add ginger chillies and basil  fry a bit till basil and chillies have roasted a bit remove from flame allow to cool.
  2. Add the fried ingredients to mixer jar grind to a coarse paste add yogurt, garam masala, cream cheese, salt and turmeric grind to a smooth paste.

  • In a mixing bowl add the chicken veg and masala paste mix well cover allow to marinate over night.
  • In a large pot of water soak the bamboo one hour before preparing kabab.
  • Take a skewer shake of excess moisture start to skew the veg and chicken and stack them tight.
  • Heat a iron tava or use a oven at 200 degree for 15 to 20 minutes to cook the chicken till well done make sure all sides of chicken are roasted make sure to butter the chicken time to time and keep the kababs turning till well roasted serve hot with chutney...Enjoy...:)

Basil Paneer Tikka

This recipe is a experiment which turned out real good i also tried a similar twist with chicken both the recipes turned out in flying colors everyone at home enjoyed my recipe...this will be a great party item...☺
250 Grams Paneer/Cottage Cheese
1 Medium Bell Pepper
Fist Full Basil Leaves 
1 Large Onion
1/2 Cup Yogurt

10 Pods Garlic
1 Inch Ginger
7 to 8 Fresh Chillies
1 Tbsp Garam Masala
1 Tbsp Turmeric Powder

Salt as per taste
Oil for frying

We also require Bamboo Skewers or Metal Skewers  

Recipe Demo Video...Subscribe

  1. Cut the bell pepper into half remove the seeds and steam and cube in to equal pieces.
  2. Peel and cube the onion into equal cubes as bell pepper.
  3. In as fry pan add 1sp oil on medium flame fry the garlic ginger chillies and basil  fry a bit till basil and chillies have roasted a bit remove from flame allow to cool.
  4. Add the fried ingredients to mixer jar add yogurt, garam masala and turmeric grind to a smooth paste.
  5. Cube the paneer into bite size pieces.
  6. Soak the bamboo skewers in water for a  hour before use. 
  • In a mixing bowl add paneer cubed veg add the prepared masala and salt as per taste mix well and marinate atleast for an hour.
  • Using the bamboo skewers skew on the onion and bell pepper first then a cube of paneer layer atleast 2 rows and reserve.
  • Heat a tava or a iron skillet on medium flame place the skewers one by one add a sp oil and start to pan roast the paneer turning them gently and frying them on all sides add extra oil if needed and roast till it turns golden brown color to all sides...serve hot with lime wedges...Enjoy...:)  

♣♣♣Cauliflower Onion Pakoras♣♣♣

My cousin use to hate the very site of cauliflower I wonder why this cute looking flower vegetable has many haters any how I can eat a cauliflower in any form God is truly great he has thought ahead of time and created such wonderful looking veggies for man we must learn to appreciate food in any form...P.S I don't want to preach ☺

This recipe is a slight variation from our regular pakora recipes instead of slicing the onion I've created a very hot masala paste and marinated the cauliflower it totally tasted yum...☺

Video watch and Subscribe...☺

1 Medium Onion
6 Pods Garlic
1 Inch Piece Ginger
1 Tsp Turmeric Powder

3 Tbsp Gram Flour(besan/kadalai maavu)
2 Tsp Rice Flour

6 Fresh Chillies
1 Tbsp Garam Masala
1 Medium Cauliflower
Oil for frying
Salt as per taste
Prep Up:
  • Please follow the steps shown how to clean cauliflower in the link given Click here for the detail blog post
  • In a mixer jar add onion, garlic, chillies, ginger, turmeric, garam masala and a splash of water grind to a very smooth paste reserve.


  • Make sure the cauliflower has no moisture in it after power cleaning pat dry the florets with a kitchen towel.
  • Add the prepared masala to the cauliflower with salt and mix well add the gram flour and rice flour mix well place a cover and allow to rest for 20 to 45 minutes.
  • Heat oil in a wok on medium flame.
  • Add the florets one by one into hot oil and fry till golden brown drain and place the florets on a paper towel.
Serve hot garnish with lime wedges serve as a side dish for any meal or as a snack...Enjoy☺☺☺

Gola Urundai Kuzhambu (Spicy Meat Ball Curry Southindian Style)

Mom and I are delighted to share our traditional meatball curry recipe. This curry is on the spicy side. we normally prepare this dish during a big event or if our entire family visit us for special occasion. There are three different ways we prepare meatballs its either in a curry, shallow fried or deep fried.

Please plan ahead of time to prepare this recipe as it may consume a lot of time for people who are trying to prepare for first time. split the recipe in three stages starting with marination and then prepare the curry.

Video Recipe do watch and subscribe...☺

For Masala:
15 to 20 Fresh Green or Red Chilies
1 Whole Garlic Pods
3 inch Pieces Ginger

1 Tbsp Fennel seeds 
2 Inch Sticks Cinnamon
4 to 5 Cloves
4 to 5 Pods Cardamom
1 Tbsp Pepper corns

Do not be alarmed at the hot and spice content in the recipe its very normal for southindians we prepare this masala paste in bulk for this recipe more than half of it will be used.
  • In a mixer grinder add all the above ingredients and grind to a smooth paste very little water can be added to grind into a smooth paste.
For Coconut Paste:
1/2 Cup Fresh Coconut
Fist Full of Coriander
  • Add the coconut and coriander to the same blender and blend well till smooth paste water can be added to prepare a smooth paste.
Please prepare this masala paste a head of time place in a airtight container in the fridge till use.
For Meat Marination:
1 1/2 Kilo Sheep or Goat Meat Mince
1 Tbsp Coriander Powder
1/2 Tbsp Turmeric Powder
3 Tbsp Masala Paste
2 Medium Sized Onion(Finely Chopped)
Fist Full of Mint and Coriander(Finely Chopped)
1 Tbsp Salt
  •  Add all the above mentioned ingredients to the meat mix and knead till well combined place in a bowl and allow to marinate at least overnight.
I Highly recommend to prepare the meat marination a head of time. if the meat is not minced fine i would suggest to add it to a coffee grinder and pulse it twice and then start the marination process.

Mutton Bone Stock:
Marrow Bones
1 Tsp Masala Paste
1/4 Tsp Turmeric
  • When we buy meat mince the butcher will always add few marrow bones these have to be cooked ahead of time which can be used for gravy.
  • In a pressure cooker add the bones masala paste turmeric and salt with 2 cups water and cook for 3 to 4 whistles till well done reserve.
This process can also be done a head of time and refrigerated till use. 

Lets Prepare Meat Balls:
  • Mix and knead the marinated meat i would suggest you work will cold meat since its refrigerated it will be firm and hold shape.
  • Oil your hands take a golf size ball portion of meat and start preparing firm meat balls and reserve in a plate.
  • Heat 3 Tbsp oil in a wok on medium flame and start to arrange the meat balls in a circle inside the wok place on low flame and cover.
  • The meat will cook in its own juices once the moisture evaporates stir gently and cook till moisture has completely gone reserve in a bowl and follow the same step and continue the process of cooking the meat balls.

Lets Prepare Gravy:
1 Large Onion(Roughly Chopped)
1 Tomato (Toughly Chopped) tomato is optional if you want it can be added
3 to 4 Tbsp Masala Paste
Prepared Coconut Paste
Meat Stock

1/2 Tsp Turmeric powder
1/2 Tsp Coriander Powder
Mint and Coriander
Lime Juice

2 Inch Stick Cinnamon
3 Cloves
3 Pods Cardamom
3 Tbsp Ghee
3 Tbsp Oil
Salt as per taste

  • In a heavy bottom handi or wok add the ghee and oil temper the oil with whole spices cinnamon cardamom and cloves.
  • Once the spices splutter a bit add the masala paste and fry a bit till raw flavor has gone.
  • Add onion and fry till transparent.
  • Add the masala powders turmeric and coriander and fry till raw flavor has gone.
  • Add the meat stock and water stir and add salt and bring to a boil add coconut paste and bring to a boil till the raw flavor from coconut has evaporated.
  • Add the meat balls and bring to a boil add lime juice and garnish with mint and coriander...
Serve hot with hot rice raita and rasam...Enjoy...:)

To Prepare Dry Meat Balls:
  • While cooking the meat balls in the wok allow to dry out a bit if oil is needed add a sp full of oil and stir and fry in the same wok till it turns brown in color sprinkle on some pepper powder and coriander and serve hot...Enjoy...:)

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