Pizza Samosa

Whatever toppings are used in pizza can be stuffed into a samosa but make sure the product is chopped into tiny pieces it will be easy for stuffing...:)

Recipe demo video subscribe for more video recipes...:)

Ingredients:

4 Tbsp Pasta Sauce(please click here for pizza/pasta sauce recipe)

1/2 Bell Pepper (Chopped into tiny cubes)

3 Cubes Cheddar Cheese (Chopped into tiny cubes)

50 Grams Paneer/Cottage Cheese(Chopped into tiny cubes)

Pizza Seasoning / Italian Seasoning 

1/4 Tsp Chilly Powder

Oil for frying

Salt 

Filling: 

• Heat a wok add 2 tbsp oil fry the bell pepper on a medium flame till its soften a bit add paneer chilly powder salt and fry for a minute add the 1/4 sp italian seasoning and fry.
• Allow to cool completely mix in the cheese and reserve. 

For Dough:

1 1/2 Cups Maida/all purpose flour

1 Cup Yogurt 

1 Tbsp Ghee

Salt

Prepare Dough:

• In a mixing bowl add maida salt and yogurt knead the dough if needed sprinkle water add ghee and knead  till the dough is soft cover allow to rest for 1 hour.

Method:

• Roll out the dough into thin chapati using a round cutter cut out into equal rounds.
• Add 1/2 tsp of sauce and top with filling fold and seal the edges. secure the edges using a fork it also gives a cute crimp effect on the edges.
  
• Heat oil in a wok on medium flame fry out the samosa till light golden in color drain the excess oil out on a paper towel.

Serve hot along with chai...enjoy...:)

Palak Paneer Samosa (Cheese & Spinach Samosa)

I'm almost become like a mad scientist experimenting on new flavors and taste keeping in mind it has to have a traditional element...talking about the samosa it was awesome bursting with flavors juicy cheesy and everything yum...who doesn't like palak panner its one of our traditional recipe. incorporating it into a samosa was my ultimate challenge results were super duper...:) 

Recipe Demo Video Watch Subscribe...:)

For Filling:
1 Bunch Spinach(frozen or blanched drained and chopped finely)
1 Tbsp Ginger Garlic Paste
1/2 Onion(finely chopped)
1/2 Tomato(deseeded finely chopped)
2 to 3 Green Chilies (finely chopped)

1 Tbsp Yogurt
50 Grams Paneer (Crumbled)
4 Cubes Cheddar Cheese(Finely chopped)

1/2 Tsp Chilly powder
1/2 Tsp Turmeric powder
1/2 Tsp Garam masala powder
1/2 Tsp Cumin powder
1/2 Tsp Coriander powder
1/2 Tsp Pepper Powder

2 Tsp Ghee
1 Tsp Oil
Salt as per taste

• Heat a wok on medium flame add ghee and oil. add the ginger garlic paste fry till raw flavor has gone.
• Add onion fry for a minute add the tomato and chilly fry till tomato reduces a bit.
• Add the powdered spices and fry for a minute add the yogurt and fry a bit.
• Add spinach to the tomato mixture and fry a bit then add the crumble paneer and salt fry for a minute. remove from flame allow to cool completely.
• Add the chopped cheddar cheese and mix well reserve the filling in a bowl.

For the Dough:
1 1/2 Cups Maida/All Purpose Flour
1 Cup Yogurt
2 Tbsp Ghee
1/2 Tsp Salt

• In a mixing bowl add maida yogurt and salt start kneading the dough if needed sprinkle water once dough has formed add ghee and knead to a soft dough cover and allow to rest for an hours time.
• Take a portion of the dough and roll out into chapati using a cutter cut the rolled out chapati and reserve.

Method:

• Heat oil in a wok on medium flame to fry the samosa.
• Take the cut out dough rounds and place a spoon full of filling in the middle wet the edges of the dough slightly.
• Fold the dough and pinch in the middle to secure seal one edge of the dough till center and fold the other half to form a triangle.
• Gently drop the samosa into oil and fry till golden brown drain oil and reserve on paper towel.

Serve hot with Chai and ketchup...Enjoy...:)

Mutton Kabab

Mutton Fry in any form is always a treat best served along side for any southindian meal. this recipe is a original nawabi tamil cuisine from vellore and arcot which is located in tamilnadu there are many variations on this recipe we can never go wrong with this its mildly spiced and very tasty meat recipe. there are a few changes in the recipe the origianl recipe calls for whole spices I've reduced the amount of spices and just added garam masala...

Do view the video demo subscribe...

Ingredients:
250 Grams Boneless Mutton (Cubed)
2 + 2 Tbsp Milk
1 Tbsp Chilly Powder
1/2 Tbsp Coriander Powder
1/2 Tsp Pepper Powder
1/2 Tsp Turmeric Powder
1 Tsp Garam Masala Powder
1 Tsp Ginger Garlic Paste
1 Egg
3 Sprigs Curry Leaves
4 Tbsp Maida/All purpose flour
Oil for Frying
Salt as per taste

For Garnish: Pomegranate, green chilies, pepper powder and lime wedges...

Method:

1. In a pressure cooker add 1 tsp oil add meat, chilly powder, turmeric powder, garam masala powder, coriander powder, ginger garlic paste, 2 Tbsp milk and salt fry till the meat releases moisture.
2. Add 1 Cup water place the lid and whistle and cook on high flame for 3 to 4 whistles till mutton is tender and done.
3. Separate meat from stock...stock can be used for other recipes.
4. In a bowl beat the egg, 2 tbsp milk and salt. 
5. Add salt and 1/2 tsp pepper powder in maida. roll the cooked meat in maida first then dip in egg and then in maida reserve in a plate
6. Heat oil in a wok for frying the meat add the breaded meat to hot oil and fry till light brown in color drain.
7. Fry the curry leaves in same oil and garnish meat with curry leaves chilies and sprinkle some pepper powder and lime wedges serve this crispy meat along with hot rasam sambar and rice...or with beer...enjoy...:)

Mango, Drumstick and Brinjal Sambar Recipe

Mango, brinjal and drumstick sambar is a traditional curry prepared for Tamil New Years eve at my house.

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Ingredients:
1/2 Cup Cooked Smashed Pigeon peas
2 Blanched Tomato(chopped)
1 Medium Onion (roughly chopped)
2 Medium Tender Murungakkai/Drum Sticks(Chopped into 2 inch)
4 Medium Brinjal/kathirikai(quartered)
2 Green Chilly (Slit)
1/2 Mango Cubed Please use totapuri mango
Coriander for garnish
3 Tbsp Oil
Salt to taste

Masala:
1 1/2 Tbsp Red Chilly Powder
1/2 Tsp Turmeric Powder
1 Tbsp Coriander Powder

Tempering: 
1/2 Tsp Mustard seeds
1/2 Tsp Split Black Gram Dhal
5 Dried Red Chilly
A pinch Asafoetida

Prep Up:

• Take 1/2 Cup Pigeon peas wash it thrice in running water add to pressure cooker and add 2 cups water along with the dhal add two whole tomato place the lid and pressure cook for 2 to 3 whistles till dhal goes mushy.
• Separate the tomato from the dhal once cooked chop and reserve. using a spoon mash the dhal reserve. 

Method:

• Heat a heavy bottom handi or wok add oil add mustard seeds allow to splutter add urad dhal fry a bit add asafoetida, dry red chilly and curry leaves fry a bit.
• Add chopped onion and fry till light pink in color add drumsticks tomato, chilly powder, coriander powder and turmeric powder fry a bit add 2 cups water cover and cook the drumsticks till half done.
• Add brinjal salt and cook till brinjal is half done add mango cover and cook till well done.
• Add dhal extra water stir and adjust the sour content bring to rapid boil garnish with coriander and serve hot with rice...Enjoy...:)

Please note to adjust sour taste in the sambar always have extra cooked dhal.

Mango Karuvadu/Dry Fish Thokku

This is one of my experiments which totally turned out in flying colors...had to share this recipe with the world its so tangy perfectly spiced and goes well along with sambar rice and rasam rice this will stay in the refrigerator for upto 2 to 3 months if preserved properly.

Do view my video demo...rate comment and subscribe...thank you...:)

Ingredients:
3 Cups Raw Mango Pulp
5 to 6 Sprigs Curry Leaves
150 Grams Dry Seer/King Fish(Vajaram Karuvadu)
2 Tbsp Mustard Seeds
12 Dry Red Chilly
2 Tbsp Chilly Powder
2 Fist Full Garlic Pods(peeled)
1 Tsp Turmeric Powder
1 Tsp Asafoetida
1 1/2 Cup Oil
3 Tbsp Salt

For Masala Powder:

2 Tbsp Split Chickpeas 

15 Whole Dry Red Chilly

2 Tbsp Pepper Corns

Fist Full Garlic Pods

Fist Full Curry Leaves

1 Tsp Asafoetida

1 Cup Dry Shrimp

• Dry roast all the ingredients given in the masala list one by one on a medium flame once dry roasted place on a plate and allow to air dry.
• Add the ingredients to a mixer jar and blend to a fine powder.

• Peel and dice the raw mango wash twice and place in a bowl with a splash of water place inside a pressure cooker steam cook for 3 to 4 whistles.
• The mango should go mushy reserve.

• Dice the dry fish wash in running water and add chilly powder a pinch of asafoetida mix allow to marinate.

Method:

• Heat oil in a large heavy bottom wok on a medium flame add mustard and allow to splutter add garlic and fry till light golden.
• Add asafoetida curry leaves dry chilly and turmeric fry a bit.
• Add the mango pulp and stir.
• In another wok or pan add 5 tbsp oil and start frying the fish on medium flame allow the fish to turn golden in color reserve.
• Add the shrimp masala salt and the fried fish to the mango stir and fry till oil separates preserve in a air tight container once cooled serve along for any southindian meal...Enjoy...:)

Oreo Frappé (Cafe Coffee Day Inspired)

I'm died hard fan of cafe coffee day tried their new oreo frappe and was totally inspired I like my coffee blend on the stronger side since I don't drink coffee and tea often  prefer it that way did add little extra coco to the mixture you may reduce it if you want only coffee flavor...

Ingredients:
10 Chocolate Cream Oreo
1 Cup Strong Filter Coffee ( Please Click Here to see how I prepare Filter Coffee)
1/2 Tsp Instant Coffee
2 Cups Milk
3 Cup Ice Cream Chocolate or vanilla
3 Tbsp Sugar
2 Tbsp Coco Powder
3 Cups Milk

Method:

• Mix all the ingredients in a bowl leaving the ice cream out use a whisk to well combine cover and place in freezer for 4 to 6 hours till crystals form.
• Once crystals have formed  crush the crystals using a spatula add to a blender along with ice cream and crushed oreo blend till oreo is crushed into tiny bits.

Serve the Coffee in a tall tumbler garnished with oreo...Enjoy...:)

Fruit Slush (Watermelon, Lychee, Kiwi and Mango)

People have different names for these beauties like slush, fruit frappe, fruit crush etc i don't know what to name it anyways if its summer i prepare these in bulk and stock up in my freezer as a summer fix. normally i prepare these slush with just water melon and mango this year there are 2 new additions with lychee and Kiwi...Kiwi fruit slush is my favorite since it has jeera powder and has perfect sour taste...

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Lychee Slush:

200 Grams Fresh Lychee (Peeled and Pitted)

1 Can Lychee Juice

1 Can Coconut Milk

2 to 3 Tbsp Lime Juice

4 to 5 Tbsp Sugar 

Lemon Zest Optional

• Add the lychee sugar lime juice in the blender first run it twice till well blended if there are chunks of lychee its alright. add lychee juice and coconut milk pulse twice and reserve in a bowl.
• Place the bowl in the freezer to from crystals once crystals are formed break it up and add to blender blend till the ice is crushed garnish with lime zest and serve right away.

Please adjust the sugar and lime juice as per your taste buds.

Kiwi Slush:

2 Kiwi Fruits(Peeled)

1 Liter Apple Juice

1 Tbsp Lime Juice

1/2 Tsp Jeera Powder

1/2 Inch Ginger (peeled and chopped)

5 to 6 Tbsp Sugar

2 Sprigs Mint 

• Add kiwi, ginger, sugar, lime juice and mint to  blender blend well till kiwi fruit goes to a mush add apple juice and jeera powder and pulse twice.reserve in a bowl.
• Place the bowl in the freezer to from crystals once crystals are formed break it up and add to blender blend till the ice is crushed garnish with mint and serve right away.

Please adjust the sugar and lime juice as per your taste buds.

Watermelon Slush:

3 Cup Water melon(cubed and deseeded)

2 to 3 Sprigs Mint

4 Tbsp Sugar

4 Tbsp Lime Juice

1/2 Tsp Pepper powder

1 Liter Club soda

• Add the water melon, mint, sugar, lime juice and pepper powder to a mixer jar and blend well add a splash of water if needed blend well and reserve in a bowl.
• Place the bowl in the freezer to from crystals once crystals are formed break it up and add to blender along with club soda blend till the ice is crushed and serve right away.

Mango Slush:

2 Cups Mango

1/2 Inch Ginger

2 Sprigs Mint

1/2 Tsp Lime Juice

5 to 6 Tbsp Sugar

1 Liter Club Soda or Orange Juice

• Add mango ginger mint lime juice sugar to the blender and blend thoroughly till well blended into a pulp water can be added reserve in a bowl place in the freezer to form crystals.
• Once frozen break it up into tiny chunks and add to the blender along with club soda blend well and serve it up....Enjoy...:)

Mango Puliyodharai Karnataka Style Recipe

Mango/Manga Puliyodharai is a famous dish in Bangalore. Once the mango base is prepared it can be stored for weeks even months refrigerated. The mango base has prefect blend of spices excellent lunch box recipe.

Do watch the video demo comment and subscribe for more Recipes...:)

Ingredients: 
2 Raw/Green  Mango(killi mukku mango is best for this recipe)

For Masala Powder:
2 Tbsp Peanuts
3 Tbsp Dried Shredded Coconut
1 1/2  Tbsp White Sesame Seeds
2 Inch Stick Cinnamon
1 Tbsp Pepper Corns
1/2 Tbsp Cumin
2 1/2 Tbsp Channa Dhal/Split Chick Peas
1/2 Tsp Fenugreek Seeds
2 Fist Full Dried Red Chilly
12 Pods Garlic (Optional)
6 Sprigs Curry Leaf
1/2 Tsp Hing/Asafoetida

For tempering:
1 Tbsp Mustard Seeds
1/2 Tsp Hing/Asafoetida
1 Tbsp Turmeric Powder
1 Tbsp Dried Shredded Coconut
10 Red Chilly
3-4 Sprigs Curry Leaf
1/4 Cup Sesame Oil
1/4 Cup Sunflower Oil
Salt to taste

We prepare this in bulk and store for the rest of the year you may try half recipe if you like it then try the full recipe...:) oil should always be extra since it will preserve the mango.

Masala Powder: 

• Heat a wok on medium flame dry roast 2 1/2  tbsp channa dhal once its golden brown reserve on a plate, and dry roast 2 tbsp peanuts once that turns light golden in color reserve in the same plate, dry roast sesame seeds once it splutters reserve in the plate, dry roast pepper corns cumin fenugreek and cinnamon and reserve in the same plate, dry roast 3 Tbsp dried coconut when it turns light brown in color reserve in the plate dry roast 2 fist full dry chilly and reserve in plate dry roast curry leafs and garlic for few minutes and reserve in the same plate lastly dry roast 1/2 tsp asafoetida and reserve in the plate allow all the ingredients to air dry before grinding to a powder.
• Basically all ingredients should be dry roasted separately all the ingredients have different cooking time.   
• Once all the dry roasted ingredients have cooled add to a mixer jar and grind to a fine powder.

Method:

• Peel the mango chop into cubes wash and place in a bowl which can fit inside pressure cooker.
• Add 1/3 cup water to the mango and steam cook inside pressure cooker for 5 to 6 whistles the mango will go mushy.
• In  a wok add oil bring to a boil fry the peanuts till golden in color drain and reserve in a plate. in the same oil add mustard seeds allow to splutter add 1/2 tsp asafoetida 10 red chilly fry a bit add 2 to 3 sprigs of curry leaves and turmeric powder fry for a second.
• Add the mango pulp to the oil and fry a bit add the prepared masala powder and fry the mango on low heat till oil surfaces.
• Add the peanuts and salt must be a bit extra fry for 2 more minutes.
• Allow to cool and store in air tight container.

• The mango paste can be mixed with cooked rice or can be eaten with roti.
• For 2 cups good quality rice (sona masuri) add 3 cups water and pressure cook for 3 whistles till rice is cooked
• Allow the rice to cool add 2 to 3 tbsp of the mango paste mix and adjust the tang as per your taste buds.

Serve mango puliyodharai along with rice fryums...Enjoy...Happy Cooking...:)

Muttai Karuvadu Kuzhambu (Tamilian Style Dried Seer Fish Curry)

Karuvadu/dried fish is prepared in so many different ways,  tamilians love it with steam cooked rice or kanji/porridge. This recipe has been in my family for ages my granny used to add plantain, yam and few other veggies as per season.  I have added my favorite veggies and beans like brinjal, field beans and potato. 

This curry is tasty after couple of days. Eggs soak up majority of the spices and sour taste, the mushy beans and salty dried fish literally melts every bite. If your a fan like me of spicy and pungent curries this is a must try recipe.

Do watch my video demo...:)

Ingredients:
1/2 Cup Dried Mochai/ Dolicho Beans/Field beans

250 Grams Brinjal

250 Grams Potato(i've used baby potato)

200 Grams Shallots

150 Grams Peeled Garlic

6 Sprigs Curry Leaves

12 Eggs

1 1/2 Tbsp Cumin seeds

1/2 Tsp Fenugreek seeds

1/2 Tsp Mustard seeds

1 1/2  Tbsp Pepper Corns

Lime Size Tamarind

4 Tomatoes

1 Large Onion
1 1/2 inch Ginger
8 Green chilies
1 Tbsp Vinegar

Asafoetida a pinch

2 + 2 Tbsp  Chilly Powder

1/2 + 1/2 Tsp Turmeric Powder

1 Tbsp Coriander Powder

8 Tbsp Ghee

4 to 5 Tbsp Oil

Salt as per taste

Prep Up: 

• We need to soak the beans in a hot pack or a flask with enough hot water to soak the beans.
• Pick and clean the beans wash twice soak the beans in a hot pack filled with hot water for 2 to 3 hours till the beans double in size.
• Once the beans have doubled in size add to a pressure cooker along with potatoes and cook for 2 to 3 whistles till the beans have cooked and well done.

• Heat a wok on medium flame with 2 tbsp of ghee and a tsp of oil add 1 Large Onion, 1 1/2 inch Ginger,8 Green chilies, 1 Tbsp Cumin seeds, 1/2 Tsp Fenugreek seeds, 1 1/2  Tbsp Pepper Corns, 3 sprigs of curry leaves fist full garlic and  fry till the onion turn light brown in color.

• Cool all the ingredients and add to a mixer jar and grind to a smooth paste 1/2 cup water can be add the grind into a smooth paste.
• In a pot add the tomato and tamarind and enough water and cook till the tomato and tamarind turn mushy extract the pulp/water and reserve.
• Hard boil the eggs peel and reserve.
• Roughly crush the garlic and shallots and reserve.
• Cut the boiled potato into half's and  reserve.
• Cut and clean the brinjal reserve.
• Wash the dry fish throughly in running water and lukewarm water atleast 4 to 5 times then add 2 tbsp chilly powder and turmeric powder along with a splash of vinegar marinate.

Method:

1. Heat a wok with remaining ghee and oil temper with mustard cumin and fenugreek seeds one it stops spluttering add the masala paste prepared earlier along with a pinch of asafoetida and curry leaves.
2. Once the masala paste has fried a bit add crushed onion and garlic fry a bit add red chilly powder coriander powder and turmeric powder fry till the oil surfaces.
3. Add the brinjal and beans to the masala with salt as per taste fry a bit.
4. Add the tamarind water and bring to a boil cover and allow the brinjal to cook.
5. In a different wok add 2 tbsp oil and on medium heat fry the marinated fish till it turns light golden brown in color.
6. Once the brinjal has cooked add the cooked potatoes and bring to a boil add the fish and boil.
7. Add the boiled eggs cover and boil for another 10 minutes.

Serve hot with rice enjoy....:)