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Using Healthy Panda Onion Garlic Masala I prepared this delicious baby potato roast. Healthy Panda Masalas, Podis, Kashaya and more range of products are available on their website, Flipkart and Amazon. Order Products from Online Store: https://healthy-panda.com
Healthy panda products are 100% Natural do not contain preservatives or additives. All products have authentic traditional taste and flavor.
Ingredients: 300 Grams Baby Potatoes 4 Tsp Healthy Panda Onion Garlic Masala 3 Sprigs Curry Leaves 2 Tbsp Sesame Oil 1 Tsp Salt 1 Tsp Lime Juice Coriander for Garnish
Prep:
Wash the baby potatoes well.
Boil 2 to 3 cups water and add 1 tbsp salt. Add the baby potatoes cover and cook on medium flame for 8 to 10 minutes until tender.
Remove the baby potatoes from flame rinse in cold water allow it to reach room temp.
Peel the baby potatoes and reserve.
Separate and wash the curry leaves, reserve.
Method:
Heat a wok with sesame oil. Once the oil reaches smoking point place on medium flame,
Add the prepped baby potatoes and fry well till light golden. Add Healthy panda onion garlic masala and salt toss to coat.
Add salt and curry leaves and toss and fry for 5 to 10 minutes.
Once the baby potatoes are nice and crispy remove from flame, garnish with coriander and lime juice and serve hot..Enjoy!
When in doubt prepare veg fried rice 😊 This recipe is my go to meal if I'm struck and not planed any menu. I always have a batch of basic veggies in my fridge beans, carrots, capsicum and peas, preparing veg fried rice is simple for me.
Veg Fried Rice Recipe Video Posted on Youtube English 😊
Ingredients: 2 Cups Cooked Basmati Rice 1 Large Onion Finely Chopped 1/4 Cup Carrot Finely Chopped 1/4 Cup Beans Finely Chopped 1/4 Cup Capsicum Finely Chopped 3 Green Chilies Finely Chopped 1 Inch Ginger Finely Chopped 10 Pods Garlic Finely Chopped 3 Dried Red Chilies 1/4 Tsp White Pepper Powder 1/4 Tsp Black Pepper Powder 1 Tsp Soya Sauce 1 Tsp Vinegar 1 Tsp Lime Juice 1 Tsp Finely Chopped Coriander 1 Tbsp Sesame Oil Salt as per taste
Prep:
Wash 1 1/2 cups basmati rice and soak it for 15 minutes. Drain and add the basmati rice to a cooker. Measure and add 1 1/2 cup water cover and cook the rice for 10 minutes or two whistles until done. uncover the cooker and allow the rice the cool down.
Peel and wash carrot, finely chop and reserve.
Separate the stem and string from the beans and finely chop.
Peel and wash onion and finely chop.
Peel and wash ginger and garlic and finely chop.
Separate the stems from chilies and finely chop.
Wash the capsicum, chop in half remove the seeds and stem. Finely chop the capsicum and reserve.
Separate the coriander leaves from stem, rinse twice and finely chop.
Method:
Heat a wok with 1 Tbsp Sesame oil.
Break the dried red chilies into half and add it to the hot oil allow it to fry a bit.
Add finely chopped onion and chilies and fry till onion turns transparent.
Add finely chopped ginger and garlic and fry till raw flavor and reduced.
Add finely chopped carrot and beans stir and fry for 2 minutes. Sprinkle some water stir well, cover and cook the veggies on medium flame.
Add finely chopped capsicum and stir well fry all the veggies on medium flame for 2 minutes.
Add soya sauce, vinegar or lime juice, white pepper powder, black pepper powder and salt to the veggies and stir well.
Gently separate the rice and add to the veggies and stir well. Fry the rice with the veggies for 2 to 3 minutes, garnish with coriander and serve the veg fried rice hot...Enjoy!
These flavorful melt in your mouth chicken meatballs manchurian, pairs well with fried rice, noodles or bread toast.
Recipe Video Posted on Youtube English Channel 😊
Ingredients: Meatball 500 Grams Chicken Mince (Keema) 1/2 Cup Finely Chopped Onion 4 to 5 Finely Chopped Or Roughly Crushed Chillies 1 Inch Ginger Finely Chopped 10 to 15 Pods Garlic Finely Chopped 1 Chicken Stock Cube 1/4 Tsp Tasting Salt (Ajinomoto) Optional 1 Tsp Salt 2 Tbsp Oil
Manchurian Sauce
1/4 Cup Tomato Puree
3 Tbsp Corn Flour
1 Tsp Vinegar or Lime Juice
3 Tbsp Soya Sauce
1 Tbsp Chilly Sauce
1 Tsp Ginger and Garlic Paste
1/4 Tsp Pepper Powder
1/4 Tsp Sugar
Manchurian
1 Tbsp Finely Chopped Garlic
1 Tbsp Finely Chopped Ginger
1 Large Onion Cubed
1 Large Capsicum Cubed
1/4 Tsp White Pepper Powder
1/4 Tsp Black Pepper Powder
1 Tsp Vinegar
1 Tsp Salt
2 Tbsp Sesame Oil
Prep: Peel and wash 50 grams (2 to 3 whole garlic), finely chop and reserve.
Peel and wash 50 grams (3 inch piece ginger), finely chop and reserve.
Peel and wash equal amount ginger and garlic, add it to a mixer jar and grind to form a smooth paste.
Peel and wash 2 large onion, finely chop 1 onion and reserve, Cube the other onion and reserve.
Remove the stem from 5 green chilies, finely chop or add it to a mortar and pestle and crush to form a coarse paste and reserve.
Wash 1 large capsicum, chop in half and remove the seeds, cube the capsicum and reserve.
Wash the boneless chicken well and add it to a mixer jar, pulse twice and form chicken mince and reserve.
Boil 2 tomatoes and grind to form a smooth paste.
Marinate:
To the chicken keema add ajinomoto, egg, chicken stock cube, finely chopped onion, finely chopped chilies or paste, 1 tbsp finely chopped ginger and garlic.
combine all the ingredients well in the chicken mince and cover, allow the chicken to marinate for 15 minutes.
Meatball:
Add salt to the chicken and mix well.
In a pan add 2 tsp oil. Place a bowl of water to dip the fingers and form the meatballs.
Take small lime size portion chicken and form meatballs. Place the meat ball in the pan.
Place the pan on medium flame cover and cook for 5 minutes, place the flame on high and cook the chicken meat balls for 2 minutes on each side until the meatball turns light golden in color, reserve the chicken meatball in a bowl.
Manchurian sauce:
In a bowl add puree tomato, 3 tbsp corn flour, 1 tsp vinegar or lime juice,3 tbsp soya sauce, 1 tbsp chilly sauce, 1 tsp ginger and garlic paste, 1/4 tsp pepper powder, 1/4 tsp sugar, combine all the ingredients if required add 2 to 3 tbsp water and mix well.
Manchurian:
Heat a wok on medium flame with 2 tbsp sesame oil.
Add 1 tbsp finely chopped garlic, 1 tbsp finely chopped ginger, 1 large onion cubed, 1 large capsicum cubed fry all the ingredients for 2 to 3 minutes.
Add the prepared manchurian sauce and stir well. Add 1/4 cup water and allow the veggies to boil in the sauce for 2 minutes.
Add cooked meat balls to the sauce, stir cover and cook the meatballs for 5 minutes.
Add 1/4 tsp white pepper powder, 1/4 tsp black pepper powder, 1 tsp vinegar, 1 tsp salt stir the sauce well and allow it to boil for 2 more minutes.
Remove the Manchurian from flame, garnish with finely chopped coriander and serve...Enjoy!
Lemon pepper chicken can be served as a starter or as a side dish. we can change the flavor of the chicken by switching and adding butter, ghee or oil while roasting. This chicken roast pairs well with ghee rice, fried rice, kushka, and noodles.
Recipe Video Posted on Youtube English 😊
Ingredients:
(Marination)
500 Grams Chicken Thighs
1/4 Cup Yogurt
1 1/2 Tbsp Ginger and Garlic Paste
1 Tbsp White Pepper Powder
1 Tbsp Black Pepper Powder
1 Whole Lime Juiced
1 Tsp Salt
1 Tbsp Butter or Oil
Garnish:
5 Sprigs Coriander
5 Sprigs Mint
1/2 Inch Ginger
4 to 5 Green Chilies
1/4 Tsp Chilly Flakes
1/4 Tsp Black Pepper Powder
1/2 Lime
Prep:
Wash the chicken thighs well, place it in a colander and allow it to drain.
Using a sharp knife score / slit the thighs for the marination to penetrate.
Peel 1 inch ginger and 10 pods garlic it should be equal amount rinse in water and add the ginger and garlic to a mixer jar and grind to form a smooth paste.
Separate the coriander and mint leaves, rinse in water twice and drain, finely chop and reserve.
Separate the stems from chilies, rinse well, finely chop.
Peel 1/2 inch ginger and rinse well. finely chop and reserve.
Marination:
Add the chicken thighs to a mixing bowl.
Add ginger and garlic paste, followed by black pepper powder, white pepper powder, yogurt, salt and lime juice.
Mix and massage all the ingredients well in the chicken till the marination penetrates inside the chicken. Cover the mixing bowl and place the chicken in the fridge to marinate for 3 hours. For best results allow it to marinate overnight.
Method:
Heat a pan with a tbsp butter. Place the chicken thighs and roast it till brown on one side the flip and roast it till it turns brown on other side.
Add 1/4 cup water and adjust salt as per taste. Flip the chicken thighs once, cover and cook till tender for 10 to 15 minutes on medium flame.
Place the flame on high flame and roast the chicken on both sides.
Garnish with finely chopped mint, coriander, ginger, chilly flakes, black pepper powder, lime juice and serve hot with noodles or fried rice and enjoy!
Sitaphal / Custard Apple or Seethapazham contains valuable nutrients and antioxidants like vitamin C, vitamin A, the B vitamins, iron, calcium, magnesium, phosphorus, zinc, copper, carotenoids and flavonoids. When in season prepare milk shakes, payasam or consume the fruit as much as possible. This sitaphal payasam is very simple to prepare and everyone will surely enjoy the texture and taste.
Sitaphal Payasam Recipe Video Posted on Youtube English Channel 😉
Place a sieve on a mixing bowl. Then scoop the sitaphal in the sieve and using a spoon press and scrap the fruit which will drain in the mixing bowl and remove the seeds. Scrape and reserve the pulp from the sieve.
In a small bowl add corn flour and 1/4 cup water stir and form a lump free mixture.
Boil the milk in a sauce pan.
Method:
Add sugar to the milk and stir well till it is dissloved.
Slowly add the corn flour mixture and stir to form a smooth custard.
Remove the custard from flame and allow it to cool down completely.
Add the sitaphal pulp and mix well in the custard. Add chopped nuts and place the bowl in the fridge.
Once the sitaphal payasam is chilled serve it in serving bowls and Enjoy!
This warm mushroom salad is a meal on it's own. We can also pair the salad with a soup or sandwich. I liked the juicy taste and flavor from mushroom combined with crunchy greens. If you like cheese then top the salad with any cheese of your choice it is excellent.
Once the water has drained spread the mushrooms on a towel and allow to air dry.
Slice the mushroom in half, if it is to big then in quarters and reserve.
Wash the bell peppers, chop in half, remove the stem and seeds. Cube the bell peppers and reserve.
Separate the ice berg lettuce, baby-butterhead-lettuce and rocket leaves rinse thrice in water and place it in a colander.
Once the moisture from the green have drained, spread it on a towel and allow the moisture to drain.
Chop the greens in bite size pieces and reserve.
Method:
Heat a pan with 2 tbsp oil. Add the mushroom and bell peppers followed by 1 tbsp pepper powder and 1 Tbsp Kashmiri or paprika chilly powder stir and fry on high flame for 2 minutes.
Add a tsp salt to the mushrooms and fry till no moisture is there. Remove the mushrooms from flame and reserve.
On a serving plate spread the salad leaves. Sprinkle salt, pepper, kashmiri chilly powder and add lime juice on the salad leaves.
Top the salad leaves with stir fried mushrooms and bell peppers...Serve right away and Enjoy!
This natti style mushroom biryani is so delicious and comforting, I enjoyed it with some raita. Natti in local dialect is village style or traditional recipe, only fresh ingredients chopped, ground are used in such recipes.
Recipe Video posted on Youtube English Channel 😊
Masala Paste:
2 Tsp Ghee
2 Tsp Oil
1/4 Tsp Cumin
1/4 Tsp Fennel
1 Inch Cinnamon
3 Green Cardamom
3 Cloves
2 Strands Mace
1 Marathi moggu (Kopok bud)
1 Small Piece Stone Flower (Kalpasi)
1/2 Cup Chopped Onion
5 Slit Green Chilies
5 Sprigs Coriander
5 Sprigs Mint
2 Tbsp Ginger and Garlic Paste
3 Tbsp Dried Fenugreek Leaves (Kasuri Methi)
Biryani Rice:
250 Grams Jeera Rice
300 to 350 Grams Button Mushrooms
2 Inch Sticks Cinnamon
3 Cloves
3 Green Cardamom
1 Black Cardamom
1 Bay leaf
10 Cashews
1/2 Cup Chopped Onions
3 Slit Green Chilies
1/4 Cup Green Peas
4 Cups Warm Water
2 Tsp Ghee
2 Tsp Oil
Salt as required
1/2 Lime
Prep:
Wash and peel 1 inch ginger and 10 garlic equal amounts. Chop the ginger and garlic to grind easily.
Peel, wash and slice 1 cup onions.
Separate the mint and coriander leaves and rinse in water twice. Drain and chop, reserve the coriander and mint leaves.
Wash the mushrooms well. Spread the mushrooms on a towel and allow it to drain and air dry for 30 minutes.
Slice the mushroom stem and chop into half or we can used the whole mushroom.
Remove stems from green chilies and wash, slit...reserve.
We can use ginger and garlic paste or peeled and chopped ginger and garlic
To Prepare the masala paste:
Heat a wok on medium flame. Add 2 tsp ghee and 2 tsp oil.
Add the whole spices (1/4 tsp cumin, 1/4 tsp fennel, 1 inch cinnamon, 3 green cardamom, 3 cloves, 2 strands mace, 1 marathi moggu, 1 small piece stone flower and 6 pepper corns) allow the spices to splutter.
Add 1/2 cup sliced onion, 5 slit green chilies, 5 sprigs coriander leaves, 5 sprigs mint leaves and fry all the ingredients till onion turns transparent.
Add 1 1/2 tbsp ginger and garlic paste or use freshly chopped 1 inch ginger and 10 pods garlic to the onion and fry for a minute.
Add dried fenugreek leaves (kasuri methi and fry for another minute. Once the masala has fried lower the flame and transfer to a mixerjar allow it cool down and add 2 tbsp water and grind to form a smooth paste.
To prepare the Mushroom Biryani:
Heat the same wok with 2 tbsp ghee and 2 tbsp oil on medium flame.
Add 2 inch sticks cinnamon, 3 cloves, 3 green cardamom, 1 black cardamom and 1 bayleaf. Allow the spices to splutter.
Add 10 cashewnut and fry till golden. Add 1/2 cup sliced onion and 3 slit green chilies fry till the onions till it turns transparent.
Wash and soak 250 grams jeera rice in water till the peas cook.
Add 1/4 cup peas to the onion, stir and fry for a minute. Add 1/2 cup water and 1/4 tsp salt stir and cover the peas and cook till tender.
Add the biryani masala paste in batches and combine it with the peas. Drain and add the soaked rice to the masala. For every 1 cup rice add 1 1/2 cups warm water, 1 tbsp salt and 300 grams cleaned mushroom to the rice and stir well. If needed add the biryani masala paste and stir well.
Cook the rice on medium flame till half done then cover and cook the rice on low flame for 20 minutes.
once the rice is done add lime juice and ghee gently mix and serve the mushroom biryani with raita and enjoy!
Arabic grill chicken turned out really good with out oven and bbq. This flavorful grilled chicken can be used in wraps or sandwiches. I personally enjoyed the grill chicken with salad.
Recipe Video Posted on Youtube English Channel 😊
Arabic Grill Chicken
1 Kilo Whole Chicken Thigh
1 Tsp Roasted Cumin Powder
1 Tsp Chicken Masala or Curry Powder
1 Tsp Kitchen King Masala
1 Tsp White Pepper Powder
1 Tbsp Sweet Paprika / Kashmiri Mirchi
1 Tbsp Degi Mirchi / Spicy Chilly Powder
1 Tbsp Ginger and Garlic Powder
1 Tbsp Mint Masala or Pudina Masala
1 Tbsp Coriander Powder
1 Tbsp Zaatar
1 Tbsp Sumac
1/2 Cup Yogurt
1 Tbsp Lime Juice
2 Tbsp Sesame Oil
Salt as per taste
Prep: Wash the chicken well pat it dry with a towel. Using a sharp knife score the chicken 3 to 4 times both sides.
In a mixing bowl add all the spice powders, salt and sesame oil mix it well, then add yogurt and mix well.
Add the chicken to the marination and apply the marination on the chicken. Cover the mixing bowl and place the chicken in the fridge for min 3 to 5 hours to marinate well.
Method: Place a pan on medium flame.
Remove the chicken from fridge and mix it well once.
Place the chicken on the pan. Add 1/4 cup water and dilute the marination and add it to the chicken. Do not flip or turn the chicken it might fall apart white cooking.
Cover and cook the chicken till all the moisture has evaporated.
Do not turn or flip the chicken it will be well done we don't have to flip and cook it. The marination is a meat tenderizer and will cook the chicken faster.
Remove the chicken from flame once the moisture has evaporated if there's left over gravy we can reduce it a bit serve it with the grilled chicken as a dip . Allow the chicken to cool down and reach room temperature.
Place a grill rack on medium flame allow the grill to heat well. Place the chicken thigh on the grill rack and grill the chicken on both sides for 5 minutes. Once the grill chicken is ready remove from grill rack and serve right away. We can serve the grill chicken with the gravy and mayo...Enjoy!
No extra sugar added sitaphal milk shake. This milk shake is creamy and tasty and no extra sugars added, which is very healthy.
Recipe Video Posted On Youtube English 😉
Sitaphal Milk Shake Recipe Ingredients:
1 Cup Custard Apple Pulp
1 Cup Milk
Prep:
Boil the milk allow to reach room temp place it in the freezer to form crystals.
Wash the custard apple place it to air dry. Place a sieve on a mixing bowl. Scoop the custard apple and add it to the sieve. Using back of a spoon press the custard apple and strain the pulp.
Extract the pulp and place it in the fridge covered until use.
Method:
In a mixer jar break and add the milk grind on one speed for a minute.
Add the custard apple pulp and grind to form smooth milk shake.
Transfer the milkshake to a tall tumbler and serve...Enjoy!
