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Easy to prepare breakfast or after school meal. Combination of crunchy capsicum stir fry with cheese is very tasty. I like to pair this paratha with coffee or vanilla milk for a filling and satisfying meal.
Recipe Video is Updated on Youtube English and Tamil Channels 😊
Capsicum Paratha Ingredients: 3 Ready to Use Kerala Paratha 1 Large Onion 1 Large Capsicum 2 Green Chilies 2 Sprigs Curry Leaves 2 Sprigs Coriander 1/4 Tsp Cumin Seeds 1 Cup Grated Cheddar and Mozzarella Cheese Salt and Pepper as required 3 Tbsp Oil 1 Tbsp Butter
Prep: Peel, wash and finely chop onion. Remove stem from chilies, rinse in water and finely chop. Separate the coriander and curry leaves rinse in water twice and finely chop. Wash the capsicum in water and chop in half. Remove the seeds and stem, chop into tiny pieces and reserve. Grate the cheese and reserve.
Method: Heat a wok on medium flame with oil.
Once the oil reaches temp, add cumin seeds, allow the cumin to splutter.
Next add finely chopped onions, chilies, curry leaves and coriander stir well and fry it till onion turns golden.
Add chopped capsicum and salt as per taste and fry it for 2 more minutes. Sprinkle some water and stir fry the veggies till tender and remove from flame.
Heat a tawa / griddle on medium flame start fry the paratha for a minute on each side. Start to stuff one half of the paratha with capsicum, spread it evenly and spread cheese on the capsicum in a even layer.
Fold the paratha in half and drizzle oil on the paratha both sides. Flip it and fry till the paratha is golden on both side and start to plate the capsicum paratha hot with ketchup and enjoy. Follow and prepare desired amount of parathas with rest of the filling.
This is my own version of drumstick, raw banana, potato and prawn curry. The flavor and taste in this recipe is ultimate because I'm using freshly ground masala paste, freshly extracted coconut milk, veggies and fresh water prawns. This prawn curry is superb with idiyappam, dosa, idly, steam cooked rice or chapathi.
Recipe is Uploaded on Youtube English and Tamil Channel 😊
Ingredients To Prepare Curry: 1inch Pieces Drumstick 6 nos 1 Medium Potato 1 Medium Raw Banana 1 Cup Coconut Milk 2 Tsp Tamarind Pulp 1/4 Tsp Chilly Powder
1/4 Tsp Coriander Powder 1/4 Tsp Turmeric Powder 1/2 Cup Shallots 1 1/2 Medium Tomato 2 Green Chilies 2 Sprigs Curry Leaves 1 Tbsp Ginger and Garlic Paste 1/4 Tsp Asafetida 1 Inch Stick Cinnamon Salt as per taste Coconut and Sunflower Oil
Prep: Chop and remove the fibers from drumstick, rinse in water twice. Chop the drumstick into 1 1/2 Inch pieces we need 6 pieces. After chopping the drumstick place it in a pot of water. Peel and remove the hard fiber from raw banana rinse in water twice. Chop it into 1 inch cubes and place it in water along with drumstick. Peel and wash potato, chop it into 1 inch cubes and place it in the same pot of water along with raw banana and drumstick. Crack and peel fresh coconut. Chop it into tiny pieces and add it to a mixer jar, add small portions of warm water and grind the coconut. Transfer the ground coconut to a sieves and squeeze and extract coconut milk. reserve the coconut milk.
Peel and rinse the shallots well. Chop into halves and quarters and reserve. Wash and finely chop tomatoes.
Soak 1 tbsp tamarind in hot water.
Ingredients for Prawns:
600 Grams Fresh Water Prawns
1/4 Tsp Chilly Powder
1/4 Tsp Turmeric Powder
1/4 Tsp Ginger and Garlic paste
1/4 Tsp Salt
Prep Cook Prawns:
Peel, devein and rinse the prawns well. Place it in a colander allow excess moisture to drain.
Peel and wash equal portions of ginger and garlic. Add it to a mixerjar and grind to form a smooth paste.
Half cook Prawns: In the same wok we fried the masala paste add 1 tsp coconut oil. Cleaned prawns, 1/2 tsp ginger and garlic paste, 1/4 tsp chilly powder, 1/4 tsp turmeric powder, 1/4 tsp salt stir well and fry for 2 minutes and remove the prawns from flame.
Ingredients For Masala Paste:
1/2 Large Onion
2 Green Chilies
10 Cashews
1/4 Cup Fresh Coconut
10 Pods Garlic
1 Inch Ginger
2 Sprigs Curry Leaves
1/4 Tsp Fennel
1/4 Tsp Cumin
3 Cardamoms
3 Cloves
1 Inch Cinnamon Stick
1/4 Tsp Black Pepper
2 Strands Javitri
2 Dried Red Chilies
1 Star Anise
1/4 Tsp Fenugreek
Prep for Masala Paste: Remove the stems from chilies and slit it in the middle. Separate the curry leaves and rinse in water. Drain and reserve. Peel, wash and slice 1/2 large onion. Grate or chop 3 tbsp fresh coconut. Remove stem from green chilies and reserve. Peel, wash and reserve 1 inch ginger Peel, wash and reserve 8 pods garlic Separate 2 sprigs curry leaves and reserve. Soak 8 cashews in hot water.
To Prepare Freshly Ground Masala Paste: Heat a wok on medium flame. Add 1 tbsp coconut oil and 1 tbsp sunflower oil. Add cinnamon, cardamom, cloves, fenugreek seeds, star anise, black pepper corns, fennel,2 strands Javitri (mace), 2 dried red chilies, and cumin allow the spices to splutter. Next add sliced onion, roughly chopped ginger, garlic, curry leaves, fresh coconut, and green chilies fry all the ingredients till the coconut turns golden in color, next drain and add cashews and fry all the ingredients. Remove the fried ingredients from flame and allow it to reach room temp. Add the fried ingredients to a mixerjar and grind to form a smooth paste. We can add a splash of water to grind all the ingredients.
To prepare the curry: Heat a wok on medium flame. Add 2 tbsp coconut oil and 1 tbsp sunflower oil allow it to reach smoking. Add mustard seeds, cumin seeds, dried red chilies and asafetida allow it to splutter. Next add shallots, chopped tomato, slit green chilies, 1/4 tsp salt and curry leaves start to stir and fry all the ingredients till the onion turns transparent. Drain and add chopped drumstick, 1/4 tsp chilly powder, 1/4 tsp coriander powder and 1/4 tsp turmeric powder and fry all the ingredients for two minutes. Add a cup of water and stir well cover and cook the drumstick till tender. Once the drumstick has softened, drain and add raw banana and potato stir well, cover and cook the veggies till tender. Add the cooked prawns to the veggies, followed by the masala paste and stir well check for salt and add salt as per taste. Place on medium flame add coconut and stir well allow it to boil. Once the curry starts to boil add tamarind pulp and stir well allow to boil for another minute and remove from flame garnish with finely chopped coriander leaves and serve hot with steam cooked rice...Enjoy!
Prepare this protein rich paratha in a giffy. We can use whole wheat layer paratha or maida paratha the taste might differ slightly. The is a superb breakfast recipe to prepare if your in a hurry.
Recipe is posted on Youtube English and Tamil Channels 😊
Ingredients: 300 Grams Button Mushrooms 1 Large Onion 3 Green Chilies 3 Sprigs Coriander 1 Tbsp Kitchen King Masala or Chicken Masala 1 Cup Grated Cheddar Cheese Ready to use Kerala Paratha (Any Brand) I prefer to use asai parathas these days it depends on your taste an preference. Oil as required 1 Tbsp Butter Salt and Pepper Powder as required.
Prep: In large mixing bowl add enough water to rinse the mushrooms. Add a tsp salt and stir the water well, then add the mushrooms and allow it to stit in the water bath for 5 Minutes. Follow the same process as above and rinse the mushrooms well. Then place the mushrooms in a colander and allow the excess moisture to drain. Spread the mushrooms on a towel and allow it to air dry for 10 minutes. Slice the mushrooms and reserve. Grate cheese and reserve. Peel and wash onion, slice it and reserve. Remove the stems from green chilies and finely chop. Separate curry leaves and coriander leaves rinse in water thrice and finely chop.
Method:
Heat a wok with a tsp full of butter and tsp full of oil. Add the sliced onion, chilies, curry leaves and coriander fry all the ingredients till the onion turns transparent. Add the sliced mushroom, pepper powder, chilly powder, kitchen king masala and salt stir well and fry all the ingredients. Cook the mushrooms on high flame till the moisture has completely evaporated. Stir well and fry the mushrooms. Once the mushrooms have fried remove from flame.
Heat a tawa on medium flame. Place the paratha on the tawa and fry it on both side for a minute. Place the mushroom filling on one half side of the paratha and spread it. Sprinkle even layer of cheese and fold the paratha in half. Gently press the paratha. Top the paratha with a tsp oil and flip it follow and fry the paratha on both sides for 4 minutes. Transfer the paratha on a plate and serve hot. Follow and prepare as many desired parathas and enjoy these parathas hot with mint chutney.
Sesame crusted prawn toast served with sweet chilly sauce or a garlic sauce is a excellent starter dish. I dont know what time of the day chinese eat this but I enjoyed this toast for chai. It was filling and very crunchy.
Sesame Crusted Prawn Toast
Ingredients: 4 Slices Bread 300 Grams Prawns 1 Tbsp Ginger and Garlic Paste 1/4 Tsp White Pepper Powder 1/4 Tsp Chicken Masala or Kitchen King Masala 1/4 Tsp Chaat Masala 3 Green Chilies 1 Tbsp Soya Sauce 1 Tbsp Fresh Cream 1/4 Cup White Sesame 1/4 Cup Black Sesame Salt as per taste Oil and Butter as required
Recipe Video Uploaded on Youtube English and Tamil Channels 😊
Prep: Peel, Devein rinse the prawns in water twice and reserve. Peel and wash equal amounts of ginger and garlic paste. Add it to a mixer jar and grind to form a smooth paste. Remove the stems from chilies and rinse well. Place the rinsed prawns in a colander and allow excess moisture to drain.
Grind: In a mixerjar add the prawns grind to form a smooth dough and reserve in a mixing bowl. In the same mixer jar add ginger and garlic paste, chilies, chicken masala, cumin powder, white pepper powder, salt, soya sauce and fresh cream grind to form smooth paste. Transfer the ground masala to the prawn and mix well. Cover and allow the prawns to rest for an hour.
Method: Spread black and white sesame seeds on a plate and reserve. Place a tawa on medium flame allow it to reach temp on low flame. Take the bread slice and start to spread 2 tbsp of prawn mixture on the bread. Once the prawn spread is evenly spread on the bread gently flip it and place the prawn side on the sesame seeds, with gently hands press and allow the sesame seeds to stick on the prawns. Make sure the bread slice is evely coated with sesame seeds. IF there are gaps it might tend to crack and fall apart.
Place the bread slice prawn side down on the tawa, add a tsp oil and allow it to fry on low flame for 2 minutes. Gently flip the bread slice and allow it to fry for another 2 more minutes. Keep flipping and frying the bread slice until golden and remove from the tawa, place it on a chopping board. Repeat and prepare as many bread slices as possible. Using a sharp knife chop and slice the bread diagonally and serve it hot along with ginger chai...Enjoy!
Unboxing Video American Micronics Electrical Barbecue Griller😊
AMERICAN MICRONIC is an Indian-owned home appliances brand headquartered in Delaware, USA with global ambitions and footprint. The vision is to make an Indian-owned world-class brand that competes with the largest multinationals in the most advanced countries ie: the USA, Europe & Middle East by offering better product quality, technologies and service delivery.
American Micronic 1500 Watts Electric Barbeque Griller (BBQ) with toughened glass lid.
It has an adjustable temperature control 90C-220C with 15A Indian plug.
Non Stick Grill plate with Pull out oil box and Toughened Glass Lid with Heat Proof Handle.
I enjoy grilled meats and veggies to the fullest and always wanted to own a barbecue, since we stay in a rented apartment using charcoal grill is not an option, but now with my new found love for electric barbecue griller from American Micronics it is convenient to prepare grills as per choice with out hazel of smoke. the non stick plate in the grill is easy to clean. Compact easy to store.
These superb chutney grilled prawns makes a delicious starter or can be rolled in side a roti can be stuffed in tacos and many more ways. I enjoyed preparing many grill dishes using American Micronics barbecue electric griller. It is easy to clean, with nonstick grill plate we hardly need oil or butter, plus the drip tray collects excess oils and dripping from grills.
American Micronic 1500 Watts Electric Barbeque Griller (BBQ) with toughened glass lid. It has an adjustable temperature control 90C-220C with 15A Indian plug.
Non Stick Grill plate with Pull out oil box and Toughened Glass Lid with Heat Proof Handle.
All spare parts are available for warranty & post-warranty repairs.
AMERICAN MICRONIC is an Indian-owned home appliances brand headquartered in Delaware, USA with global ambitions and footprint. The vision is to make an Indian-owned world-class brand that competes with the largest multinationals in the most advanced countries ie: the USA, Europe & Middle East by offering better product quality, technologies and service delivery.
Recipe Video is Posted on Youtube English and Tamil Channels 😉
Chutney Prawns Ingredients: 300 Grams Prawns 5 Sprigs Coriander Leaves 2 Sprigs Curry Leaves 2 Sprigs Mint Leaves 1 Tbsp Dried Fenugreek 3 Green Chilies 1/4 Tsp Cumin 1/4 Tsp Pepper Powder 1/4 Tsp Kitchen King Masala or Chicken Masala 1/4 Tsp Chaat Masala 1/4 Tsp Coriander Powder 1 Tbsp Ginger and Garlic Paste 1 Tbsp Fresh Cream 1 Tbsp Tamarind Pulp Salt as per taste Oil and Butter as required
Prep: Peel, Devein and rinse the prawns twice. Add the prawns in a colander allow it to drain. Peel and Wash equal amounts of ginger and garlic, add the ginger and garlic to a mixer jar cover and grind to form a smooth paste. Wash and soak the bamboo skewers in water till use.
Marination: In a mixer jar add curry leaves, coriander leaves, mint leaves, dried fenugreek, green chilies, ginger and garlic paste, tamarind pulp, chaat masala, chicken masala, coriander masala, pepper powder, cumin powder, and fresh cream cover and grind to form a smooth paste. Add the prawns to a mixing bowl and transfer the masala paste to the prawns mix well. Cover and allow to prawns to marinate for 10 to 15 minutes. Just before grilling adjust salt as per taste in the prawn mix well.
Grill: Heat the grill on 5 mode for 2 minutes. Start to skewer the prawns and place it on the grill pan. Add butter and oil and grill the prawns covered for 2 mins Gently flip and grill the prawns on the other side for 2 more minutes. Add butter and grill on 3 mode for 2 minutes on each side. Remove the grilled prawns on a serving plate. Sprinkle some chat masala, pepper powder and serve along with garlic chutney...Enjoy!
Quick and easy to prepare chicken sausage paratha roll can be served any time of the day. I like to pair rolls with cold coffee or vanilla milk.
Recipe Video is posted on Youtube English and Tamil Channel 😊
Recipe Video is posted on Youtube English and Tamil Channels 😊
Ingredients:
2 Ready to use Kerala Paratha
2 Chilly Chicken Sausages
1 Onion
3 Green Chilies
2 Eggs
1 Tbsp Chilly Powder
1 Tbsp Pepper Powder
1 Tbsp Salt
Oil as required
Prep:
Peel, wash and finely chop an onion
Remove stems from chilies rinse well and finely chop
crack an egg in a bowl add salt and whisk.
Heat a tawa add 2 tbsp oil and add the chicken sausages. Add 2 tbsp water cover and cook on low.
Occasionally turn the sausages and fry it on all sides until golden. remove from flame and reserve on a plate.
Method:
Heat a tawa on medium flame for 3 minutes then place it on low flame once it reaches temp.
Add the ready to use paratha on the tawa and fry it on both sides for a minute.
Crack the egg directly on the paratha and spread it evenly over the paratha or whisk the egg and then spread it evenly on the paratha.
Sprinkle salt evenly, followed by pepper powder and chilly powder. Add a tsp oil and flip the paratha cook it till the egg is fried, add another tsp oil and flip the paratha and fry it till golden.
Remove the fried paratha on a plate. Place the chicken sausage in the middles followed by finely chopped onion and chillies then roll the paratha and serve it hot with mint chutney...Enjoy!
Crunchy and tasty besan bread toast used to be a popular 80's breakfast / tea time snack dish in Bengaluru. These were all home spun recipes.
Recipe Video Posted on Youtube English and Tamil Channel😉
Besan Masala Toast
Ingredients:
6 to 8 Bread Slices
1 1/2 Cups Chickpea Flour
1 Cup Finely Chopped Onions
1/4 Cup Finely Chopped Coriander
2 Tbsp Finely Chopped Curry Leaves
2 Green Chilies Finely Chopped
1/2 Tsp Chilly Powder
1/4 Tsp Cumin Powder
1/4 Tsp Carom Seeds
1/4 Tsp Asafetida
1 Pinch Cooking Soda
Salt as per taste
Oil as required
Prep:
Peel and wash onions, finely chop and reserve.
Separate curry leaves and coriander leaves. Rinse thrice and finely chop.
Remove the stems from chilies and finely chop.
Batter:
In a mixing bowl add chickpea flour, followed by onions, chillies, coriander, curry leaves, cumin powder, asafoetida, cooking soda, chilly powder, salt and carom seeds mix all the ingredients once.
Allow the batter to rest for few minutes and start preparing the toast.
Shallow fry the Toast:
People who prefer shallow fried bread can try it with my method or you can also choose the healthy route and use a griddle to toast the bread with less oil
Heat a shall pan or wok on medium flame with 5 tbsp oil.
Dip the bread slice in the batter making sure the batter is evenly coated.
Gently drop the bread slice and fry it for 3 minutes on lowest flame, using a slotted spoon flip and fry for 3 more minutes or until golden. Drain the bread slice from oil and serve with ketchup...Enjoy!
