Baby Potatoes Green Peas & Prawns Masala/ Eral Urulai Kizhangu Thokku

I dont have to brag much on the recipe its of course a traditional south indian recipe which is modified a bit to help us prepare the recipe easy and fast and yet no compromise on taste and flavor its still the same. I personally love the recipe when served along with rice topped with ghee and dhal.

Do view my recipe video in detail.

Ingredients:
1/2 Kilo Prawns (shelled devenied and washed thoroughly)
100 Grams Peas (Par boiled)
200 Grams Baby Potetoes (Par boiled)
1 Cup Shallots(cut in halfs)
1 Whole Garlic(peeled and crushed a bit)
2 Chilies (Slit)
1 Tbsp Ginger garlic paste
1 Sprig Curry Leaves
Mint and coriander for garnish
1/2 Lime
3 tbsp Oil

1/2 Tbsp Fennel seeds
1 Tbsp Garam masala Powder or kitchen king masala
1 Tbsp Chilly powder
1/2 Tbsp Turmeric
1/2 Tbsp Coriander Powder
1/2 Tsp Asafoetida
Salt to taste

Method:

1. Heat oil in a wok on a medium flame.
2. Add fennel and allow to splutter a bit add ginger garlic paste asafoetida and curry leaves fry a bit till raw flavor has gone.
3. Add crushed garlic and fry till light pink. add the shallots chilly and fry till transparent.
4. Once the onion is transparent add coriander powder, chilly powder, garam masala and turmeric fry till oil separates a bit.
5. Add the baby potatoes and peas fry for a minute add the prawns and salt and fry a bit.
6. Add lukewarm water stir cover and allow to cook till prawns are done.
7. Once the water has evaporated a bit and the prawns are done garnish with freshly chopped mint, coriander and lime juice. serve hot with rice...enjoy...:)

Tricolor Party Popcorn

Vijayi vishwa tiranga pyara,

Jhanda ooncha rahen hamara;

Sada shakti sarsane vala, prem sudha barsane vala

Veeron ko harshane vala, matribhoomi ka tan-man sara;

Vijayi vishwa tiranga pyara,

Jhanda ooncha rahe hamara!!

Aaoo pyare veeron aaoo, desh-dharma par bali bali jao

Ek saath sab milkar gaao, pyara Bharat desh hamara;

Vijayi vishwa tiranga pyara,

Jhanda ooncha rahe hamara!!

Shaan na iski jaane paaye, chaahe jaan bale hi jaaye

Satya ki vijay kar dikhlaye, tab hove pran poorn hamara

Vijayi vishwa tiranga pyara,

Jhanda ooncha rahe hamara!!

Do view the recipe demo...:)

 I love popcorn one of my favorite past time snacks to munch on especially while watching the parade on TV its always been a tradition in my family where we get together and watch the parade this is my 6th post on a tiranga recipe I've given my own twist to the recipe I'm so proud to be and Indian food blogger...Jai Hind!! 

Ingredients:

250 Grams corn kernals
1/2 Cup Oil
1 Cup Sugar
orange and green food color
2 Tbsp Butter
6-8 Tbsp water for 1/2 cup Sugar

Magic Masala:
1 Tsp Chatmasala
1 Tsp Chilly powder
1 Tsp Cumin Powder
1 Tbsp Salt

I prepared a very large batch of popcorn to giveaway friends and family.

To make Popcorn:

• Heat a heavy bottom pot on medium flame add 1/2 the oil add half measure of cornkernals fry a bit till the corn starts to pop place a cover allow the corn to pop on high flame. 
• Try to prepare the pop corn in batches its easy to handle. at store or any super market you can also find air popped corn that is much more healthy and easy to use.
• once the popcorn is done divide into 2 equal portions.

To prepare:

• Heat a heavy and deep bottom pot on medium flame add half the measure of sugar and water stir and bring to boil.
• Once the sugar melts completely add the desired food color and keep stirring till the sugar forms pearl consistency.
• what i mean by that is when the sugar has melted and starts forming a toffee consistency  to be more precise when the melted sugar is dropped in bowl of water it should remain in place and form a ball when we roll it.
• At this point add half the pop corn and mix till well combined remove from flame and spread on a plate or on a flat surface and allow to cool.
• Mix the chilly powder,cumin powder,chat masala and salt add to the cooled popcorn mix well...serve...enjoy...:)

Flower Show @Lalbagh, Bangalore

Do view my video and enjoy the flower show...:)

Basil Tea/Tulasi Kashayam

Right in time for Cold, Cough, Flu,body pain and also indigestion winter and harsh summers are always a pain. everyone of us have to suffer from such aliments the holy basil  is soothing and gives an instant relief...hope this recipe is helpful for you...:)

Recipe video watch enjoy...:)

Ingredients:
2 Fist Full Basil if you can find fresh basil where  you live 4 tbsp of dry basil can be used.
2 Tbsp Coriander Seeds
1/2 Tbsp Pepper Corns
4-5 Cardamom Pods
2 Inch Ginger
8 Tbsp Jaggery or Honey
4 Cups Water
3 Tbsp Lime Juice (Optional)

Method:

1. In a fry pan dry roast the coriander seeds, pepper corns and cardamom pods on a medium flame till light brown in color.
2. Transfer the dry roasted ingredients to a mixer jar and grind till fine powder.
3. Boil water in a heavy bottom pot add jaggery allow the jaggery to melt.
4. Crush ginger in a mortar and pestle add the ginger to the boiling water allow to boil for 5 minutes.
5. Add the spice powder and basil bring to a rapid boil strain and serve hot.

this drink can also be served cold during summer lime juice can be added to enhance flavor and tangy taste.

Do you know basil can help keep away pesty flies and cockroach away...:)

South Indian Special Prawn Curry/Eral Uralai Puli Kuzhambu

Most treasured family recipe and one of my favorites too...winter is the time to enjoy some hot and spicy soul food...it was fun to prepare soul food for my soul mates...:) 

Recipe video in english...:)

Ingredients:
1/2 Kilo Prawns
1 Cup Shallots
2 Whole Garlic Pods
2 Sprigs Curry leafs
2 Ripe Tomatoes
250 Grams Baby Potatoes

1 1/2 Tbsp Chilly Powder + 1/4 Tsp extra to fry prawns
1/2 Tsp Turmeric + 1/2 Tsp
1 Tbsp Coriander Powder + 1/2 Tsp
Lime Size Tamarind

1/4 Tsp Fenugreek
1/2 Tsp Mustard seeds
1/2 Tsp Cumin
1/2 Tsp Split Black Gram
Pinch Asafoetida

3 Tbsp Ghee
2 Tbsp Oil
Salt to taste

For Masala Paste:
Fist Full Shallots
1 Inch Ginger
2 Sprigs Curry leafs
1 Tbsp Black Pepper corns
1/4 Tsp Fenugreek
1 Tsp Cumin
4 Fresh Chilies
2 Tbsp Oil

Prep Up:

1. Shell and devein prawns wash twice drain and reserve in a bowl
2. Boil the potatoes. peel the skin. prick the potatoes with a fork and reserve.
3. Heat a wok with 2 tbsp oil  on medium flame fry shallots, ginger, curry leafs, black pepper corns, fenugreek , cumin, chillies till the shallots turn light pink in color remove from flame allow to cool add to a mixer jar grind to a smooth paste.
4. In a pot add 2 cups water add tomatoes and tamarind boil till the tamarind and tomatoes have cooked till mushy consistency strain the puree and separate the skin and seeds add extra water to the skin strain twice and extract the puree reserve.
5. In a mortar and pestle bruise the shallots and garlic. 

Method:

• Heat oil and ghee in a wok on a medium flame temper oil with fenugreek, mustard seeds, cumin, split black gram, asafoetida and curry leafs allow all the ingredients to splutter.
• Add the crushed shallots and garlic fry till transparent add the tamarind and tomato puree, masala paste, chilly powder, turmeric powder, coriander powder salt and stir bring to a boil.
• Heat another wok with 2 tbsp oil and add chilly powder, turmeric, coriander powder and salt allow the spices to fry a bit add the baby potatoes and prawns fry till the prawns are half cooked.
• Add the bubbling curry to the prawns and allow the prawns to cook till well done and till oil surfaces on top of the curry.

Serve hot with rice dosa or idlly...enjoy...:)

The best part about this curry is the taste enhances 3 times more after a days time the shallots and garlic are stars in my curry with a super sweet and mushy taste the prawns soak up all the spices and is super juicy this is what i call every bite of yumminess soul food served at its best...:)

Cheese Fondue with a Twist

Yummy yummy tasty tasty treat for my tummy and for some one special too...melting hot pot of spicy cheese served with favorite condiments is truly a feast for a dull cold winter nights...:) I've used few local and international blend cheese for this recipe.

Video recipe...watch...Enjoy...:)

Ingredients:

100 Grams Brie Cheese

100 Grams Grinzing Cheese or Monterey Jack Cheese

50 Grams Britannia Processed Cheese

All these cheese are available in major super markets in Bangalore @ MG 1 Food Hall, Auchan hypermarket, Big market and Big Bazaar.

3 Tbsp Corn Starch

1 Cup White Wine

5 Cloves Garlic

5 Sprigs Cilantro

2 Pinch Nutmeg Powder

1/4 Tsp Black Pepper Powder

A pinch Cinnamon Powder

1/4 Tsp Green Chilly Paste

Salt to taste.

To Serve:

Carrot Sticks

Celery Sticks

Par boiled Cauliflower 

Chicken Sausages

Bread Cubes

 Prep Up:

1. Grate the Cheese and mix the corn flour and reserve in a plate.
2. Clean wash and finely Chop the cilantro and garlic.

Method:

• On a medium flame heat a heavy bottom pot add wine and bring to a boil slowly add the grated cheese and keep stirring add garlic and cilantro to the melted cheese and keep stirring add salt if needed. add the spices nutmeg, pepper and cinnamon powder and stir add the chilly paste and stir bring to a boil and reserve in a fondue pot on a low flame and serve with condiments enjoy...:)

Handi Kabab Masala

As everyone knows I'm totally fida over seekh kababs I love those juicy smokey and extraordinarily spicy kababs I'm not allowed to use a BBQ in my apartment miss all my BBQ days I settle down preparing my seekhs on a tava never to compromise on taste one day when a friend asked me have you tried handi ka kabab i was like what on earth is that...she gave me this utterly marvelous delicious recipe excellent when served with roti....:)

Do view the recipe demo video...:)

To Prepare Seekhs:
1 Large Onion
6 Green Chilies
Fist Full Coriander and Mint
1 Egg
50 Grams Paneer (Optional)
2 Tbsp Ginger and Garlic Paste
1 Tbsp Garam Masala Powder
1/4 Tsp Chat Masala
1 Tbsp Coriander Powder
3-4 Tbsp Roasted Bengal Gram
1/2 Kilo Lamb Mince
Salt to taste
Oil for frying

To Prepare Masala:
1 Large Onion
1 Large Tomato
100 ML Cream
1 Tbsp Chilly powder
1 Tbsp Garam Masala
1/2 Tsp Turmeric
1 Tbsp Coriander Powder
1 Tbsp Ginger Garlic Paste
Salt as per taste
3 Tbsp Oil

Method:

• In a mixer jar add onion, chilly, ginger garlic paste, coriander, turmeric, garam masala, chat masala and bengal gram grind to a smooth paste.
• Add meat to the masala and pulse twice or thrice till well combined reserve in a bowl add salt and egg mix well and cover allow to marinate for 6 hours before preparing seekhs
• I did add paneer to the meat since i had left over panner from a different recipe. you may totally leave the panner out.
• Heat a pan with oil and start preparing seekhs and shallow frying on a low to medium flame.
• Once the seekhs turn brown to all sides reserve on a plate and allow to cool cut them into bit size pieces and reserve.
• Heat oil in a wok add the ginger and garlic paste fry a bit till raw flavor has gone add dry spices chilly powder, coriander powder, turmeric powder, garam masala and fry a bit add onion and tomato and fry till oil surface to the sides.
• Add 2 cups water and cover allow the onion and tomato to cook down a bit.
• Add salt as per taste and add cream stir well bring to a boil.
• Add the kabab pieces and mix well in the curry bring to a boil garnish with lime juice coriander and serve hot with roti...enjoy...:)

preparing seekh kabab from my video archive do watch enjoy...:)

Nutella Coffee Pannacotta

Wishing Everyone a Fabulous 2013 

Recipe demo video...:)

Ingredients:

2 Cups Milk please use full fat milk
2 Cups Heavy cream
2 Tbsp Gelatin
3-4 Tbsp Sugar
2 Tbsp Instant Coffee Powder
4 Tbsp Nutella
2 Tbsp Coco powder

Method:

• In a bowl add the gelatin and add luke warm water and mix allow to melt or place the bowl in the microwave for 30 seconds till gelatin melts.
• Place a heavy bottom pot on medium flame add 1 cup milk and 1 cup cream bring to a simmering boil add half of the sugar and whisk till sugar dissolves.
• Mix the coco powder with a bit of luke water or milk in a cup this is to avoid lumps add the coco to the boiling milk and stir using a whisk is much more faster and really helps.
• Add the nutella and stir till nutella melts and combines with milk thoroughly add half of the melted gelatin and keep stirring till well combined.remove from flame allow to cool a bit before pouring into serving glasses.
• Once the mixture is divided equally into serving glasses cover with clingwrap and place in the fridge till sets.
• To prepare the coffee panna cotta add 1 cup milk and 1 cup cream into heavy bottom pot and bring to a simmering boil on medium flame.
• Add sugar and whisk till sugar dissolves. add the instant coffee and stir well add the remaining gelatin and stir till well combined remove from flame and allow to cool a bit.
• Divide the mixture equally and layer on the pre set nutella follow the same process and place in the fridge till set.

Garnish with tempered chocolate and chocolate shaving serve with loads of love to your guests and family enjoy

Chicken Mug Biryani

To prepare this same recipe in vegetarian version please click here to visit priyasfest.com thanks to priya for a wonderful most attractive and innovative recipe idea, this chicken mug biryani is inspired, and created after priya's blog.

Recipe Demo Video...Enjoy...:)

Ingredients:
1/2 Kilo Boneless Chicken (I used chicken breast)
1/2 Kilo Basmati Rice
3 Onions
2 Fist Full Mint and Coriander
10 Green Chilies
2 Tbsp Ginger Garlic Paste
1 Chicken Stock Cube
2 Tbsp Garam Masala Powder
1 Tbsp Chilly Powder
1/2 Tbsp Turmeric Powder
1/2 Tbsp Cumin Powder
3 Cardamom pods, 3 Cloves, 2 Inch Stick Cinnamon, 1/2 Tbsp Fennel Seeds.
1/2 Cup Yogurt
Salt as per taste
5 Tbsp Oil
3 Tbsp Ghee
Ajinomoto/MSG (Optional)
Milk Half cup
2 Pinch Yellow color or Saffron strands
1 Cup Wheat flour

Prep Up:

1. Clean and wash the chilies add to a mixer jar to prepare paste.
2. Using a mortar and pestle crush the cardamom cloves fennel and cinnamon.
3. Peel was and  slice the onion heat oil in a wok and fry the onion till light brown in color.
4. Clean and wash the mint and coriander finely chop and reserve.
5. Cut the chicken into bite size cubes wash and drain water reserve.
6. Add yellow color to the milk.
7. Prepare a tight dough with wheat flour and water.

Marination:

• In a mixing bowl add the chicken, yogurt, crushed spice, garam masala, turmeric, chilly powder, cumin powder, ajinomoto, chicken stock cube, mint 

Method:

• Heat oil and ghee in a wok add the marinated chicken and fry till the masala has cooked a bit add 2 to 3 cups water cover and allow to cook till well done.
• Boil water in a pot to cook rice add salt.
• Wash the basmati rice thrice and add to boiling water stir and allow to cook till rice is half done.
• The rice should be in breaking consistency ex:should have a bite. once the rice has cooked drain the water and reserve the rice.
• Spoon out the chicken into mug and pack the cooked rice.
• Drizzle the milk mixture. 
• Roll out the dough into small roti and cover on the mug.
• Place the mugs in the oven at 180 degree for 15 to 20 minutes till well done.
• Open the dough to check if the rice has cooked once done...

Serve hot with raita and boiled eggs...enjoy...:)

Nutella Latte

I read about this recipe long time back in a magazine I guess it was cosmopolitan... don't remember my bad however I tried the recipe right after i read it on the magazine from then this has been my secret recipe...there are few changes that I've done over the years trust me this is awesomeness...:)

Do view my demo video...:)

Ingredients:
2 Cups Full Fat Milk
1 Tsp Instant Coffee Powder
1/2 Cup Filter Coffee
2-3 Tbsp Nutella or an entire jar what say...:D
1 Tbsp Sugar (Optional)
Heavy whipping Cream (optional)

Please click here to look into filter coffee recipe.

Method:

• In a heavy bottom pot add milk and bring to a boil on a medium flame.
• Add sugar to the milk and keep whisking add nutella and keep stirring till nutella melts.
• Add coffee and stir once bring to a boil and remove from flame.
• If you have a whisk just whisk the coffee once to create froth pour into serving mugs and top with whipping cream.

Serve right away with toast or biscuits...this recipe can be chilled and served during summer...enjoy...:)

Do view my filter coffee recipe too...:)

Basil Chutney + Basil Salami Cheese Toast/Tulsi Thuvaiyal

As per Indian myth basil is considered to be auspicious we consider basil to be really holy in india tulsi is so secred from birth till death tulsi/basil is used in our homes...as per ayurveda tulsi has many properties the few which i know are its good for common cold flu digestion heart aliments liver related aliments and skin diseases and many more...

After all that gyan I feel hungry for more basil toast turned out really good yaar...you people need to try my side of Italian pesto converted to our style chutney I'm getting better or rather say excellent with my kitchen experiments... superb when served with hot steaming rice roti or dosa...can be stored upto 3 days in the fridge...perfect treat for winter...

Basil chutney video...:)

Ingredients:

1 Medium Size Bell pepper

4 Green Chilies 

1/2 Onion

4 Pods Garlic

2 Fist Full Basil leafs/Tulsi

10-15 Almonds

10 Walnuts

1 Tsp Cumin Powder

1 Tsp Lime juice

Salt as per taste

2 Tbsp Olive Oil

• Pick out all the old leafs and wash the basil thoroughly before use. 
• Heat a wok with oil on medium flame add the garlic chilly and fry a bit add the onion and fry till transparent.
• Add the bell pepper and fry on low flame add the almonds and walnuts and allow the bell pepper to cook a bit.
• Add the basil and fry.
• Allow all the ingredients to cool before grinding.
• Add all the ingredients to amixerjar add cumin lime juice and salt and grind with out adding any water.

Serve right away with rice or roti...enjoy...:)

To prepare toast:
Cheese Singles
Basil Chutney
Bread
Salami
Butter

• Spread a dollop of chutney on the bread slice layer with salami and cheese spread chutney over the second slice and place over a hot tava add butter and toast till both sides turn light golden in color...serve hot with cafe latte and enjoy...:)

Teri Deewani Ho Gayi...:P

Ginger Chai Latte

Ginger and cardamom is know for its digestive properties in my family dad is true die hard fan of tea he loves tea so much every hour he needs a shot of tea to keep him going its a bad habit though i can never control him. winter is a best weather to enjoy creamy ginger tea. I've added my own pizazz and created chai latte just for you...such a warm post for holidays so happy to spread love around me.

Chai latte recipe demo...:)

Ingredients:
3 Cups Water
1 Inch Piece Ginger
4-5 Tbsp Tea powder
5-6 Cardamom pods
3 Cups Milk (Full Fat)
Whipping Cream (Optional)
Sugar as per taste

Method:

• Peal the ginger and wash thoroughly before preparation.
• Using a mortar and pestle first crush the cardamom pods and reserve in a bowl. just bruise the ginger a bit and reserve in a bowl.
• Add water to a heavy bottom pot and bring to a rapid boil. add the cardamom and ginger and bring to a rapid boil for 2 minutes reduce the flame.
• Add the tea and stir allow to boil turn of the flame and cover the pot with a plate allow the tea to rest a bit.
• Bring milk to a rapid boil add sugar to the milk and keep stirring remove from flame once the sugar dissolves.
• Filter the tea into the milk directly and stir serve hot into mug topped with whipping cream. 

Serve along with biscuits or cakes enjoy...:)

Kabhi kabhi mere dil mein khayaal aata hai...Ki jaise tujhko banaya gaya hai mere liye...this is my tea time song...Just singing...I know...okay...done...:P see you soon with my next blog post...:)