Schezwan Noodles

Ummm...that was some real tasty and spicy yummy noodles...:) the cold weather and rains added extra taste...by the by i want to ask you guys a question does the climate has any role in adding taste to food...let me know your views...:)

1 Cup Julienne cut Carrots, French Beans, Cabbage and Capsicum 

1 Large Onion Thinly Sliced

3-4 Slit Green Chilly

2-3 Tbsp Schezwan Sauce

2 Tbsp Soy sauce

1/4 Tsp Orange food color (optional)

2 Packets Hakka noodles (Cooked as per package direction)

3 Dried Red Chilies 

1 Tbsp Ginger Garlic paste

1 Tbsp Chinese 5 spice powder or take 1 inch Stick Cinnamon, 3-4 Cloves, 1 Star anise,1 tsp Crushes pepper corns

6 Tbsp Oil

Salt to taste

Please Click here Schezwan-Sauce Recipe

Do watch my Demo Video...Enjoy...:)

1. Heat oil in a heavy bottom wok add the spices and fry a bit fry the ginger garlic paste and add the dry red chilies fry a bit.
2. Add the onion and chilly and fry a bit add the julienne cut carrots and beans and salt fry the veggies cover and cook on low flame till done.
3. Add the capsicum and cabbage once the beans and carrots are done fry a bit.
4. Add the schezwan sauce and fry a bit add soy sauce and food color fry a bit.
5. Add the cooked noddles to the veg mix well till evenly distributed allow the noodles and veg to heat a bit before serving.

Serve hot with paneer chilly enjoy...:)

Paneer Chilly recipe up next...:)

Schezwan Sauce

The sauce recipe is altered as per my taste...simple straight forward sauce which can be preserved in the  in a air tight container stored away in the fridge ready to prepare many amazing recipes...:)

Fist Full Dried chilly, red chilly, garlic pods.
100grams Tomato puree
2 tbsp Vinegar
1 tbsp Salt
1 Cup Oil

Do watch my video demo in detail...:)

• Boil 1 Cup water in a heavy bottom wok add both the chilies garlic, onion, vinegar and salt to the water allow to cook till the chilies onion and garlic cook and soften a bit.
• Once the chilies and cook switch of the stove allow to cool a bit.
• Add to a blender along with tomato puree and grind to a smooth paste.
• Heat a heavy bottom pan with 1 cup oil transfer the chilly paste to the pan and fry till oil surfaces allow to cool and preserve in a jar till use...:)

Atukkal Paya Soup/Lamb Trotters Soup

This is our family secret recipe. one of my favorites recipes...paya soup tops my list of comfort food...best for sunday brunch quite a heavy meal would not suggest to prepare them often we normally prepare this soup once in 6 months...tastes best with string hopper, dosa or idlly...:)

1 1/2 Dozen Lamb Trotters/Paya
5-6 Tbsp Shredded Dry Coconut
1 1/2 Large Onion
10-15 Dried Red Chilies
1 Tbsp Black Pepper corns
1 Tbsp Turmeric Powder
1 Tsp Fennel Seeds
5 Cloves
4 Cardamom Pods
3 Inch Stick Cinnamon
1 Tbsp Coriander Powder
2 1/2 Tbsp Ginger Garlic Paste
1/2 Lime 
4 Tbsp Oil
Salt to taste

Do view my video demo in english...:)

Please click here to read more how to clean lamb trotters.

• I've used 7.5 liter pressure cooker to cook the paya. normally i cook the paya ahead of time once then add masala and cook it again this way the paya is cooked to perfection.
• Once the paya is added to the pressure cooker add water till the paya is covered add turmeric powder and cover place the whistle and allow the paya to cook for 5 to 6 whistles.

• Heat a wok on medium flame add oil fry all the spices allow to splutter.
• Add the red chillies and fry a bit.
• Add onion, coconut, coriander powder, ginger garlic paste and fry till onion is transparent.

• Add the fried masala to a mixer jar add 1/4 Cup water and grind to smooth paste.
• Add the masala to the paya stir well add salt and stir well.
• Place the paya back on the stove on high flame place cover and whistle and allow to cook for further 5 whistles.

Once the paya has cooked till tender add lime juice serve right away with dosa or idlly enjoy...Happy cooking 

How to Clean Lamb Trotters/Paya

Its very simple to clean lamb trotters provided if the steps are followed properly. few tips to buy lamb trotter my granny always used to buy the front legs its more fleshy and the meat is nice and juicy more over front legs cook fast as you can see in the pic the front legs are completely covered with skin the hind legs have bone showing make sure the butcher gives you the best trotters which is already burnt and cleaned makes the cleaning process simple for us...

Do watch the video demo and follow the steps before preparing paya

• Make sure to check the trotters burnt properly and hair is removed if there are remains of burnt hair make sure to scrap the burnt hair using a knife.
• Remove all the burnt tissue which is not edible .

• Second stage of cleaning is to take 100 grams of cooking soda and equal quantity of salt .
• Sprinkle the soda and salt over the trotters rub the trotters with the soda and salt allow to rest for 5 mins before rinsing in water.
• After 5 min using a scrub pad or a toothbrush scrub the trotters and make sure all of the char skin and any brunt tissue is removed properly.
• Once the trotters are cleaned rinse in running water make sure all of the soda and salt have washed thoroughly.
• I normally rinse them thrice in running water and twice in hot water and make sure the trotter are really clean before cooking...

Prawn 65

I prepared a batch of prawn 65 for my cousin when she visited me during summer vacation she liked them so much i posted a pic on facebook next day all my close friends who know me there were asking me for the recipe...had to post the recipe right away...:)

750 grams Prawns
1 1/2 Tbsp Ginger Garlic Paste
2 1/2 Tbsp Red Chilly Powder
4-5 Tbsp Corn Starch
1/2 Tsp Garam masala, Corander powder and Turmeric Powder
Salt to taste
Oil for frying.

After deveining the prawns make sure to wash them in salt and turmeric water to remove any funny smell.

Do watch the recipe Video in detail ...)

To prepare:

1. Heat a heavy bottom pot or wok add the prawns, ginger and garlic paste, 1 1/2 tbsp chilly powder, turmeric powder, coriander powder, garam masala and salt mix well add 1/4 cup water and allow the prawns to cook and moisture to dry out on a high flame.
2. We dont want the prawns to cook all the way thru.
3. Once the moisture has evaporated remove from flame allow to cool.
4. Add cornstarch and remaining chilly powder salt if needed and mix all the ingredients make sure the prawns is coated with the masala mixture.
5. Heat oil in a wok on medium flame drop the masala coated prawns one by one in the hot oil and fry till  nice and crispy the frying time will be 3 to 4 minutes on each side once fried drain the oil on a paper towel  and serve with lime wedges and onion rings serve hot...enjoy...happy cooking...:)

Food Haul (SPAR Hyper Market)

I'm not paid or sponsored from any of the product companies the food haul is done with my interest...thanks for watching...:)

Chocolate Corn Flakes Clusters

“For pleasure has no relish unless we share it.” 

― Virginia Woolf,

The quote has so much meaning in it. yes sharing makes lot of difference can change a person completely and can help solve all the misunderstandings. make sure to treat that person with something crunchy and definitely chocolaty these chocolate cornflake cluster are so easy to make even kids can prepare them in no time.

2 Cups Kellogg's Chocos
1 Tbsp Dalda or unsalted butter
250 Grms Chocolate Chips
Sprinkles to decorate.

I've used kelloggs chocos because of the crunchy texture and its chocolaty taste.

Do look into the video demo and post your comments....happy cooking...♥

To Prepare:

• In a microwave proof bowl add the chocolate chips and the dalda microwave for 30 seconds remove from the microwave and mix well if the chocolate has not melted place it back in the microwave for additional 30 seconds and allow the chocolate to melt. Please note constantly keep checking the chocolate in the 30seconds some times the chocolate might burn if we don't have a constant look at it keep stirring and check if the chocolate has melted.

• Once the chocolate has melted completely add the chocos to the melted chocolate and mix well in a lightly greased plate or tray spoon out small clusters of cornflakes and decorate the sprinkles on top allow to chill in the fridge till set. 
• Once set place it in air tight container or Ziplock packets.share with friends and family...Happy cooking...:) 

Green Chilly Mutton Biryani Recipe

My mom's recipe green chilli masala biryani, I've already posted this recipe earlier, recreated this recipe and posted with newer clicks and video. 

Please click here to see the older version of green chilly mutton biryani..:)

Ingredients: 
500 Grams Basmati Rice
1 Kilo Mutton
2 Large Onion(Chopped into cubes)
4-5 Tbsp Green Chilly Biryani Paste
5 Green Chilly (Slit in middle)
Fist Full Coriander and Mint Leaves washed and chopped
1/2 Lime Juice
2 Pods Cardamom
3-4 Cloves
2 inch Sticks Cinnamon
1 Bayleaf
1 Chicken Stock Cube
1 Cup Coconut Milk
1 Tbsp Turmeric Powder
1/2 Cup Yogurt
Ghee 3 Tbsp
Oil 2 Tbsp
Salt to taste.

Please watch the video demo in english Enjoy...:)

Subscribe for more videos posted on Youtube English and Tamil Channels :)

Green Chilly Biryani Paste:

10-15 Green Chilly (add or reduce the chilly depending on the heat)
1/2Tsp Fennel Seeds
1 inch Stick Cinnamon
3 Pods Cardamom
2 Cloves
1/2 Tsp Pepper corns
2 Whole Garlic peeled add equal quantity peeled and chopped ginger

First measure the ginger and garlic equally then measure the chilly equally to the quantity of ginger and garlic.

In a fry pan add 1 tsp oil and fry all the above mentioned ingredients for 2minutes allow to cool add to the mixer jar and grind to smooth paste.

Marinate Mutton:

Add 1 Cup Yogurt and 1/2 Tsp Turmeric powder to the meat and marinate upto 1 hour before preparation.

Pressure cook mutton:

• In a pressure cooker add 1 Tbsp oil and the marinated meat fry a bit add the 2 Tbsp of the Biryani paste and salt stir well allow the meat to fry in its own juices for some time. 
• Add 1 1/2 Cups water place the lid and allow to cook for 3 to 4 whistles till the meat is fork tender.
• Separate the meat from stock and set aside.

to cook the meat I used 2 liter pressure cooker.

• Wash the rice twice or till the water is clear drain and set aside.
• Heat pressure cooker add 2 tbsp oil and 3 tbsp ghee fry the whole spices cardamom cinnamon cloves and bay leaf allow the spices to crackle a bit add the onion and fry till transparent.
• Add the 2 Tbsp of the biryani paste and green chilly to the onion and fry a bit add the rice fry a bit add the coriander and mint the meat stock coconut milk and water add salt and lime juice add the chicken stock cube stir well cover the cooker place the whistle allow to cook for 2 whistles till rice is done.

If the rice measure is 1 cup I've added 1 1/2 cups of liquid i.e meat stock water and coconut milk combined.
For me when i measured the 500grms rice its exactly 2 glasses of rice so I've added 3glasses of liquid to the rice.

• Add 1/2 to 1 Tbsp of biryani paste to the meat and fry the meat a bit set aside the heat in the biryani depends on your choice its up to you how much heat you want we normally like it spicy and hot.

The layering can be done in the pressure cooker or in a microwave dish and microwave for 5 minutes depending on the heat setting your microwave has.

• Divide the meat and rice. layer the meat and rice equally add coriander and mint close the pressure cooker and place on very low flame for 5 to 10 minutes with out placing the whistle.
• Serve with onion raita and boiled eggs enjoy...Happy cooking...:)

I've used 7 1/2 liter pressure cooker to cook the rice. used the same pressure cooker to layer the meat and rice for dum...:)

Spicy Crab Masala

Everyone has their own twist to nandu masala 2 of my very close friends pradeep from Australia who is originally from pollachi and shilaja sukumar from Dubai who is from madurai sent me their traditional recipes i combined both the recipes and this is my take on the authentic recipe nandu masala at its best...served with dosa, idlly or roti...:)

• 1/2 Kilo Crab (cleaned)
• 1 Large Onion chopped
• 1 Large Tomato chopped
• 2 Sprigs Curry leafs
• 1 Tbsp Chilly powder
• 1 Tsp Coriander powder
• 1/2 Tsp Turmeric powder
• 1 Tsp Garam masala
• 1 Tbsp Ginger Garlic paste
• 1 Cup water
• 1/2 Lime
• Coriander to garnish
• Salt to taste
• 3 Tbsp Oil 

Special Spice Mix:

• 1 Tsp Cumin 
• 1 Tsp Fenugreek
• 2 Tbsp Pepper powder

Dry roast all the above coarsely grind the spices.

Coconut Paste:

• 1/4 Cup Coconut
• 1 Tsp Fennel Seeds
• 2 Tsp Khus Khus

Heat a fry pan with a tbsp oil fry the coconut fennel and poppy seeds to light golden colour add little water grind to a smooth paste.

Please look into the recipe demo and follow the steps as shown on the video and blog...happy cooking...:)

• Heat 2 tbsp oil in a wok add the ginger and garlic paste fry a bit till raw flavour has gone.
• Add the onion and curry leafs fry the onion till light pink in colour add the tomatoes and fry till tomato reduces a bit.
• Add the chilly powder, turmeric and coriander and fry a bit.
• Add the crabs and toss the masala over the crabs place a cover for 2 minutes.
• Add the special spice powder and toss the crab a bit add water and salt place a cover allow the crab to cook for 5 minutes.
• Once the crab has cooked for 5 minutes add the coconut paste and little bit extra water stir and combine the masala cover and allow the coconut flavour to reduce a bit.
• Once the coconut flavour has reduce a bit add lime juice and garnish with fresh coriander serve hot with rice or roti...Enjoy...:)

Tirunelveli Halwa (My Way)

My all time favourite halwa to prepare and share. mostly during rainy and really cold days I crave for the most loved halwa on earth...lets face it to prepare this halwa we need a lot of time and these days each and everyone of us run out of it easily....No Time....this is my simplified version of the halwa with just 1/2 the time consumption...everyone at home are still amazed with the halwa recipe I came up with...just kidding...:P  

• 1 Cup Wheat Flour
• 2 Cups Sugar
• 2 Tbsp Corn Flour
• 1 Tsp Cardamom Powder
• 1/2 Cup Ghee
• 4 Tbsp Coconut oil
• 1 Pinch Salt

please view the demo video and follow the steps...:)

Method:

• In a mixing bowl add wheat flour pinch of salt mix well add water and knead to a smooth chapathi dough consistency.
• Add water to the dough and allow the dough to soak for 2 to 3 hours.
• Once the dough has soaked for 3 hours mix the and strain remove the gluten from the dough we will only use the wheat which is dissolved completely.
• Place a heat bottom wok or pot on the stove add the wheat mixture to the pot constantly keep stirring.
• Add the sugar and cardamom powder keep stirring the process will take 15 to 20 minutes.
• Mix the corn starch and add to the boiling mixture keep stirring till it has thickened.
• Add the ghee and coconut oil and keep stirring the colour in the halwa will change and will start to leave sides of the pan keep stirring constantly once the ghee starts to separate from the halwa transfer in a plate decorate with cashew and serve hot or cold...enjoy...:) 

 Try using a heavy bottom pan or wok for this recipe preferably use a nonstick pan.

Japanese Paniyaram (Takoyaki)

Takoyaki is normally prepared with seafood I did my own fusion version of this recipe and the results were awesome everyone at home liked this spicy soft and yummy lite spongy balls oh my they were to good...the first time I tried them it turned out a bit hard then added yogurt and soda it was lite as air do try my version on japanese paniyaram...:)

Finely Chopped 3 Green Chilly, 1/2 Onion and 2-3 Spring Onion
3 Chicken Sausage  Finely Chopped
1/2 Tsp Grated Ginger
2 Shredded Carrots
1 Egg
1/2 Cup Yogurt
1 Cup Maida/All purpose flour
1 Pinch Cooking Soda
1/2 Cup Water
Salt to taste
Oil for frying

Its a must to have a takoyaki pan at home we call it paniyaram Chatti or pan

Do watch my video demo for the recipe ...Enjoy...:)

• In a large mixing bowl add maida, egg, yogurt, cooking soda, salt and mix till there is no lumps. add grated ginger and chilly mix well and dilute the batter by adding extra water set aside for 10minutes.
• In a mixing bowl add the chicken sausage, onion, spring onion, carrots and salt mix and set aside.
• Heat the paniyaram Chatti on medium flame add enough oil ladle the batter in and fill the centre with the sausage mixture allow to fry a bit. gently turn the paniyaram and allow to fry till turn golden brown to all sides drain on a paper towel and garnish with chilly sauce mayo and finely chopped spring onion serve hot...Enjoy...:)

Japanese Vegetable Dosai (Okonomiyaki)

I love Japanese food the recipes which i will be posting are some of my favorites though we cant find most of the ingredients I've managed to compare and adjust the ingredients locally found and prepared it as per my taste...:)

1 Medium Shredded Carrot
1/2 Onion (finely chopped)
1/2 Cup Cabbage (finely chopped)
5-6 Spring Onion (finely chopped)
3-4 Green Chilly (finely chopped)
1 Inch Grated Ginger
1 Cup Maida/All purpose flour
1 Egg
2 1/2 Cups Yogurt
Salt
Oil

For Sauce:
3 Tbsp Tomato Ketchup
1 Tsp Oyster Sauce
1 Tbsp Sweet n Sour Chilly Sauce
1 Tbsp Soy Sauce
2 Tbsp Worcestershire Sauce
1 Tsp Green Chilly Sauce
1 Pinch Piece Chicken Stock Cube

Do watch the video demo in english...enjoy...:)

Method:

• Add all the above measured sauces in a sauce pan place on medium flame allow till well combined...do not allow to boil..once the sauces have heated and combined well remove from flame allow to cool.
• In a mixing bowl add all the vegetables mix well add the flour,salt, yogurt and egg mix and combine till batter consistency has formed if the batter is too thick add extra yogurt and combine till batter has formed to dropping consistency cover and allow to rest for 10minutes.
• Heat a pan on medium flame ladle the batter spread a bit add 2 sp oil cover and allow to roast well once it has roasted to one side flip it to the other side and allow to fry till well done.
• Serve the dosa on a serving plate apply the sauce on the dosa garnish with finely chopped spring onion and mayonnaise...serve hot enjoy...:)

Maraschino Cherry Lemonade

Dad got me a big box full of fresh maraschino cherries so confused what to do with them then after some surfing on google saw a recipe for lemonade it was okay but the recipe they'd posted called for canned cherries gave this recipe my twist and it was pure....awesomeness....

people who cant find these cherries you can try the same recipe out of ooty apple which is totally in season now...:)

1/2 Cup Sugar

1/2 Cup Maraschino cherries

4 Tbsp Glucose powder

4-5 Tbsp Lime Juice

1 Cup Water + Cold water and ice cubes 

Do watch my video demo ...thank you...:)

Method:

• In a heavy bottom pot add water and allow to boil add sugar and cherries and allow the sugar to melt and the cherries to cook in 10 minutes this process should be done. remove from flame allow to cool.
• Once the mixture has cooled just by squeezing the cherry the seeds should pop out remove the all the seeds reserve.
• In a blender add the cherries along with the sugar syrup lime juice and glucose blend well.
• Strain the cheery mixture and add cold water  adjust as per your taste serve in a tall tumbler with loads of ice lime rings and cherry...enjoy...:)