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Delicious fish 65 pairs well with biryanis, pulaos, southindian meals or can be served as a starter.
Ingredients:
300 Grams Skinned and Deboned Fish Cubes (Sail fish, king fish, Tuna, Tilapia or Basa) Can be used for this recipe.
1 Tbsp Degi Mirchi
1/4 Tsp Pepper Powder
1/2 Tsp Curry Powder (Aachi Masala)
1/2 Tsp Chicken Masala (Everest)
1/4 Tsp Turmeric
1 Tbsp Dried Fenugreek Leaves (Kasuri Methi)
1 Egg
1 Tbsp Ginger and Garlic Paste
1/2 Lime
1/4 Tsp Asafetida
2 Tbsp Corn Flour
1 Tbsp Maida
Salt as per taste
Oil for frying
4 Sprigs Curry Leaves
Recipe Video posted on Youtube English and Tamil Channels 😉
Prep:
Gently Rinse the fish pieces in water. Drain excess moisture using a colander.
Separate curry leaves rinse in water and reserve.
Peel and clean equal amounts of ginger and garlic, roughly chop and grind to form a smooth paste.
Wash lime chop into half and reserve.
Method:
Add the fish to a mixing bowl.
Next add lime juice, egg, chilly powder, chicken masala, curry powder, turmeric powder, crush and add fenugreek leaves, asafetida, ginger and garlic paste, massage all the ingredients well in the fish and allow it to marinate for 30 minutes. Cover the fish and place it in the fridge.
Once the fish has marinated add salt, corn flour, and all purpose flour (maida) mix well. Make sure no lumps are formed.
Heat a wok with oil on medium flame.
Gently drop the fish pieces one at a time. fry 4 to 5 pieces in a batch.
Fry the fish pieces for a minute on one side. gently flip and fry it for a minute on the other side.
Add half the amount of curry leaves place the flame on medium and fry the fish on both sides for 5 more minutes until the outer covering turns golden.
Drain the fish from oil and place it on a tissue paper allow excess oil to drain.
This mushroom soup is so soothing and comforting, I like to pair this soup with some sandwich or salad for a complete meal.
Ingredients:
2 Packs Mushrooms = 250 Grams
1 Large Onion
5 Sprigs Mint
5 Sprigs Coriander
2 Green Chilies
6 Pearls Garlic
1/2 Inch Ginger
10 Black Pepper Corns
1/4 Tsp Cumin
2 Strands Mace
2 Inch Sticks Cinnamon
2 Cloves
1 Small Star Anise Piece
1 or 2 Small Cardamoms
1/2 Tbsp Coriander Powder
1/4 Tsp Turmeric Powder
1/2 Tbsp Salt
3 Tbsp Oil
1 Tbsp Butter
4 Cups Warm Water
1//2 Lime for garnish
Recipe Video updated on Youtube English and Tamil Channels 😉
Prep:
Wash the button mushrooms 2 to 3 times, then place it in a colander allow excess moisture to drain.
Spread the mushrooms on a towel to allow excess moisture to drain, allow the mushrooms to air dry for 10 minutes.
Slice the mushrooms and reserve.
Peel and wash 2 medium onions. Slice one onion and finely chop the other.
Remove the stems from chilies, rinse in water and reserve.
Peel the skin from ginger, rinse and roughly chop.
Peel and rinse garlic, rinse and reserve.
Separate the mint and coriander leaves from stems rinse well and reserve.
Method:
Heat a wok with 2 Tsp oil on medium flame. Add the mushrooms to the wok and stir once. Cover and allow the mushrooms to wilt and cook.
Once the mushroom have cooked half way we can remove it from flame allow to reach room temp and store it in fridge for many dishes. This is how I prep mushrooms for my recipes.
Heat a wok on medium flame with 2 tsp oil.
Add whole spices and spice powders to the oil and allow it to crackle. Next add sliced onion, ginger, garlic, chilies, mint, and coriander fry all the ingredients till onion turns transparent.
Add 1/2 the amount of cooked mushrooms to the onion and fry it once, add salt and 1 cup warm water stir and cover. Cook the mushrooms and onions till tender.
Once the moisture from the mushrooms have evaporated remove from flame allow it to reach room temp.
Add the mushrooms to a mixer jar and grind to form a smooth paste.
Heat the same wok with butter. Add finely chopped onions and fry till transparent. Next add the other half of mushrooms and fry it for 2 more minutes.
Transfer the ground mushroom paste to the wok. Adjust salt and warm water stir and bring it to a rapid boil. Remove the soup from flame and serve warm...Enjoy!
History and stories behind every dish intrigues me. Did you know strawberry and cream existed way back in 1500? A famous British Newspaper (Independent) first happen to publish the history about this combination. Yes strawberries and cream were first served together in 1509, when Cardinal Thomas Wolsey paired them at a banquet during Henry VIII's reign. The combination stuck and nearly 400 years later was among the offerings at the first Wimbledon tournament in 1877. This combination is still served at Wimbledon and fans happen to love the dessert on a hot summers day. I don't know how they prepared whipped cream back in 1500 but for my concoction, I conveniently used whipped cream powder to make things simple.
Recipe Video is updated on Youtube English and Tamil Channel 😊
Ingredients:
2 Packs Strawberries = 15 to 20 Strawberries
2 Packs Weikfield Whipping Creams Powder
6 Tbsp Sugar
First Prepare Whipping Cream:
In a large mixing bowl, add the whipping cream powder.
According to package directions follow, measure and add water stir to combine and prepare lump free batter.
Then place the bowl in fridge and allow it to sit for 10 minutes.
Next using a electric beater whip the cream to form stiff peaks. cover and place it in fridge for 20 minutes.
Prep Strawberries:
Wash the strawberries in water twice then place it on a colander allow excess water to drain.
Remove the stem from the berries, next chop into tiny pieces and add it to a mixing bowl.
Add sugar and mix the strawberries well. Allow the strawberries to rest on the kitchen counter for 10 minutes.
After 10 minutes mix once more, cover and place it in the fridge for 20 minutes.
The strawberries will soften in sugar and most of the moisture from berries will combine with sugar and form a syrup.
Lets Serve:
Using a large star nozzle and pipping bag transfer the whipping cream to the bag.
In a serving glass layer with strawberries and sauce.
Start to pipe the whipping cream next layer.
Repeat and layer strawberries, followed by whipping cream.
Finally garnish with a fresh strawberry and serve chilled...Enjoy!
I enjoyed different textures and taste in this sandwich. The combination of meaty mushrooms and creamy spinach can never go wrong.
Recipe Video Uploaded on Youtube English and Tamil Channels 😉
Spinach and Mushroom Sandwich Recipe
Ingredients:
150 Grams Mushrooms
150 Grams Spinach
2 Medium Onions
2 Green Chilies
1/4 Tsp Ginger and Garlic Paste
4 Bread Slices
1/2 Cup Grated Cheese
1/4 Tsp Salt
1/4 Tsp Pepper Powder
1/4 Tsp Chilly Powder Optional
4 Tbsp Oil
Prep:
Separate the spinach leaves from hard stems.
Rinse the spinach in water thrice. Add it to a colander and allow excess moisture to drain.
Wash the button mushrooms twice or thrice in water and place it in a colander allow excess moisture to drain. Then spread it on a towel allow the mushroom to air dry.
Peel, wash and finely chop onions.
Separate stems from chilies, rinse in water and finely chop.
Once the moisture from spinach has drained, finely chop and reserve.
Slice the mushrooms and reserve.
Peel and wash equal amounts of ginger and garlic. Add the ginger and garlic to a mixer jar along with 1/4 tsp black pepper and 1/4 tsp fennel seeds, cover and grind to form a smooth paste.
Grate Cheese and place it in a box refrigerated until use.
Method:
Heat a pan with 1 tbsp oil.
Add the onion and chilies fry till onion turns transparent.
Add ginger and garlic paste and fry the onions till golden.
Add sliced mushrooms and fry till mushroom release moisture.
Add the spinach on the mushroom cover and cook for 2minutes.
Gently stir the mushroom and spinach and fry it on high flame till the moisture evaporates.
Remove the mushroom and spinach masala from flame transfer to a mixing bowl allow it to reach room temp.
Heat a tawa on medium flame.
On a flat dry surface place bread slice, next spread 2 tbsp of mushroom and spinach mixture.
Sprinkle chilly flakes, evenly spread cheese, place another bread slice and gently press.
Gently transfer the sandwich to the tawa, add 1 tsp oil and fry till golden on low flame for a minute, gently flip and add 1 more tsp oil fry till golden.
Remove the sandwich from flame and serve hot with ketchup...Enjoy!
Chicken chops is a semi dry curry which can be served as a side dish or a starter. I remember mom used to prepare this dish all the time. She used to serve this as a starter or sidedish with fried rice or biryani. I like to pair this with hot rice and rasam.
Recipe Video Uploaded on Vidyascooking Youtube Channels English and Tamil 😊
Chicken Chops Ingredients:
500 Grams Chicken Thighs
1/4 Cup Yogurt
1 Tbsp Ginger and Garlic Paste
1 Tbsp Coriander Powder
1/4 Tsp Turmeric Powder
1/4 Tsp Blackpepper
1 Inch Stick Cinnamon
3 Cloves
3 Cardamoms
8 Green Chilies (Spicy)
1 Inch Ginger
10 Pods Garlic
1 Tbsp Oil
1 Tbsp Ghee
Salt as per taste
Curry leaves and Lime for Garnish
Prep:
Peel and Wash equal amounts of ginger and garlic, roughly chop and add it to a mixer jar grind with less water till smooth paste and reserve.
Peel and wash equal amounts of ginger and garlic, roughly chop and reserve.
Remove stem from green chilies wash and roughly chop and reserve.
Wash the chicken thighs twice and using a sharp knife place slits and reserve the chicken in a bowl.
Massage the masala in the chicken cover and allow it to marinate for 30 minutes on kitchen counter.
Prepare Masala Paste:
Heat a wok with 1 tbsp oil on medium flame.
Add black pepper, cinnamon, cardamom, cloves to the wok gently stir and fry till the spices splutter.
Add chopped chillies, ginger and garlic fry all the ingredients on low to medium flame for 10 minutes.
Keep stirring constantly and fry the masalas evenly.
Remove the fried ingredients on a plate. Spread the ingredients and allow it to reach room temp.
Transfer the ingredients to a mixer jar and grind to form a smooth paste with very less water.
Once the masala is ground reserve it.
Lets prepare chicken chops:
Once the chicken has marinated well, add 2 to 3 Tsp of the ground masala and massage it in the chicken.
Cover and allow the chicken to marinate in the masala for 30 minutes if you have time in hand.
Transfer the chicken thighs to a nonstick handi, do not waste the marination...dilute the marination with half a coffee tumbler water and add it to the chicken.
Stir the chicken once cover and cook on medium flame till tender.
Once the chicken is half cooked open the cover and add salt stir once and cover cook it till all the excess moisture has evaporated. We can adjust the flame once the chicken has cooked and place it on high flame to evaporate the moisture.
Next add curry leaves, 1 tbsp ghee and 1/2 tbsp oil gently flip the chicken thighs and fry on all sides to desired consistency.
Remove the chicken chops from flame and plate it. Garnish with few drops of lime juice and serve hot...Enjoy!
Spinach and fenugreek leaves combination is popular across southindia, curries, stir fries and gravies are prepared. I have incorporated these greens to prepare a basic masala which can be used in biryani, gravy and stir fry. Masala base can be refrigerated upto a weeks time. This spinach and fenugreek chicken biryani is aromatic and very tasty locals here in Karnataka refer this type of biryani as "natti biryani".
Palak and Methi Chicken Biryani Recipe is Posted on Youtube English Channel 😊
Palak Methi Chicken Semi Dry Fry Recipe Ingredients for Masala: 10 Sprigs Mint 10 Sprigs Coriander 1/4 Cup Fenugreek Leaves 1/4 Cup Spinach Leaves 1/2 Cup Onion 1/2 Cup Tomato 5 Green Chilies 1 Tsp Coriander Powder 1 Tsp Chilly Powder 1/4 Tsp Turmeric Powder 1/4 Tsp Cumin Seeds 1/4 Tsp Fennel Seeds 1/4 Tsp Shahi Jeera 1 1/2 Inch Stick Cinnamon 3 Cardamoms 3 Cloves 1/4 Tsp Black Pepper 1 Strand Stone Flower 1 Marathi Moggu 1 Star anise 1 Black Cardamom 3 Strands Mace (Javitri) 1 Tbsp Ginger and Garlic Paste 2 Tbsp Oil
Prep:
Peel and wash onion. Slice the onion and reserve.
Wash the tomato, chop and reserve.
Remove the stems from chilies, wash and slit.
Separate mint leaves from stem, rinse twice and reserve.
Separate spinach leaves from stem, rinse twice and reserve.
Separate coriander leaves from stem, rinse twice and reserve.
Separate fenugreek leaves from stem, rinse twice and reserve.
Peel and wash equal amounts of ginger and garlic. Add the ginger and garlic to a mixer jar and grind to form a smooth paste.
Prepare Masala Paste:
Heat a wok with oil. Add sliced onion, slit chilies and tomatoes fry all the ingredients till onion turns transparent.
Add the whole spices, powdered spices chilly powder, coriander powder, turmeric powder, ginger and garlic paste, to the onion and tomato stir and fry all the ingredients for 5 minutes.
Once the oil surfaces on the masala add all the cleaned leaves mint, spinach, fenugreek and coriander don't stir place the flame on low, cover and allow the green to wilt.
Open the lid once and stir fry all the ingredients cover and cook for 5 to 10 minutes.
Once the masala has fried remove from flame allow it to reach room temp.
Add the masala to a mixer jar and grind to form a smooth paste and use this as base for many recipes.
We can prepare this masala paste and store it in a airtight container refriderated for a week.
Chicken Biryani Ingredients:
750 Grams Curry Cut Chicken
500 Grams Basmati Long Grain Rice
2 Tbsp Ginger and Garlic Paste
1 Large Onion
1 Large Tomato
2 Green Chilies
1 Inch Cinnamon
3 Cloves
3 Cardamoms
2 Bayleaves
1 1/2 Cups Ground Biryani Masala Paste
1 Tbsp Chilly Powder
1/4 Tsp Turmeric Powder
3 Tbsp Yogurt
3 Tbsp Ghee
3 Tbsp Oil
1/2 Lime Juiced, 2 Tbsp Coriander for Garnish.
Prep:
Prepare the biryani masala paste first.
Wash the chicken well. Place it in a colander allow excess moisture to drain.
Whisk 3 to 4 tbsp Yogurt and reserve.
Prepare Ginger and Garlic Paste. Peel and Wash equal amounts of ginger and garlic. Chop the ginger and garlic, next add it to a mixer jar and grind to form a smooth paste.
Peel and wash onion. Roughly chop the onion and reserve.
Wash the tomato. Roughly chop and reserve.
Wash the lime chop in half then juice the lime in a bowl and reserve.
Separate coriander and mint leaves, rinse in water twice, finely chop and reserve.
Boil 3 to 4 cups water in a pot.
Method:
Heat a heavy bottom pot on medium flame.
Add ghee and oil allow it to reach temp. Add bayleaf and whole spices allow it to splutter.
Add onion, tomato, slit chilies, ginger and garlic paste, followed by chilly powder and turmeric powder fry all the ingredients till the onion turns transparent.
Add Yogurt and fry till the oil separates. Next add the chicken and fry in the masala for 5 to 10 minutes on medium flame.
Add salt and biryani masala, stir and fry the chicken in the masala for 2 to 3 minutes. Add 1 cup water to cook the chicken cover and cook the chicken till tender.
While the chicken is cooking sort the rice and wash the rice twice in water add enough water and soak the rice.
Drain and add the rice in the chicken and stir well. Measure and add water for every 1 cup rice add 1 1/2 cups water stir once. Check and add salt if needed.
Place on high flame allow the rice to absorb most of the moisture. Then stir once cover and place on low and cook for 15 minutes.
Once the biryani is done garnish with lime juice, mint and coriander. Serve the chicken biryani hot with raita...Enjoy!
Spinach and fenugreek leaves combination is popular across southindia, curries, stir fries and gravies are prepared. I have incorporated these greens to prepare a basic masala which can be used in biryani, gravy and stir fry. Masala base can be refrigerated upto a weeks time. This spinach and fenugreek chicken semi dry pairs well with rasam rice, southindian meals, biryani, parottas and naans.
Recipe Video Posted in Youtube English and Tamil Channels 😊
Palak Methi Chicken Semi Dry Fry Recipe
Ingredients for Masala:
10 Sprigs Mint
10 Sprigs Coriander
1/4 Cup Fenugreek Leaves
1/4 Cup Spinach Leaves
1/2 Cup Onion
1/2 Cup Tomato
5 Green Chilies
1 Tsp Coriander Powder
1 Tsp Chilly Powder
1/4 Tsp Turmeric Powder
1/4 Tsp Cumin Seeds
1/4 Tsp Fennel Seeds
1/4 Tsp Shahi Jeera
1 1/2 Inch Stick Cinnamon
3 Cardamoms
3 Cloves
1/4 Tsp Black Pepper
1 Strand Stone Flower
1 Marathi Moggu
1 Star anise
1 Black Cardamom
3 Strands Mace (Javitri)
1 Tbsp Ginger and Garlic Paste
2 Tbsp Oil
Prep:
Peel and wash onion. Slice the onion and reserve.
Wash the tomato, chop and reserve.
Remove the stems from chilies, wash and slit.
Separate mint leaves from stem, rinse twice and reserve.
Separate spinach leaves from stem, rinse twice and reserve.
Separate coriander leaves from stem, rinse twice and reserve.
Separate fenugreek leaves from stem, rinse twice and reserve.
Peel and wash equal amounts of ginger and garlic. Add the ginger and garlic to a mixer jar and grind to form a smooth paste.
Prepare Masala Paste:
Heat a wok with oil. Add sliced onion, slit chilies and tomatoes fry all the ingredients till onion turns transparent.
Add the whole spices, powdered spices chilly powder, coriander powder, turmeric powder, ginger and garlic paste, to the onion and tomato stir and fry all the ingredients for 5 minutes.
Once the oil surfaces on the masala add all the cleaned leaves mint, spinach, fenugreek and coriander don't stir place the flame on low, cover and allow the green to wilt.
Open the lid once and stir fry all the ingredients cover and cook for 5 to 10 minutes.
Once the masala has fried remove from flame allow it to reach room temp.
Add the masala to a mixer jar and grind to form a smooth paste and use this as base for many recipes.
We can prepare this masala paste and store it in a airtight container refrigerated for a week.
Palak and Methi Chicken Semi Dry Fry Recipe
Ingredients:
750 Grams Curry Cut Chicken
1 Onion
1 Tomato
4 Sprigs Curry Leaves
3 Green Chilies
2 Tbsp Ginger and Garlic Paste
1 1/2 Cups Green Masala
1/4 Tsp White Pepper Powder
1/4 Tsp Black Pepper Powder
1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/2 Tsp Turmeric Powder
1/2 Tbsp Chicken Masala Powder
Salt as per taste
3 Tbsp Ghee
1 Tbsp Oil
1/2 Lime Juiced
Prep:
Peel and wash the onion, next slice the onion and reserve.
Wash and chop the tomato and reserve.
Separate the curry leaves, rinse in water twice and reserve.
Remove stems from the chilies, finely chop and reserve.
Peel and wash equal amounts of ginger and garlic. Roughly chop and add it to a mixer jar grind and form a smooth paste.
Wash the chicken and place it in a colander allow excess moisture to drain.
Method:
In a heavy bottom wok add oil and ghee place it on medium flame.
Add sliced onion, tomato followed by ginger and garlic paste, stir and fry till onion turns transparent.
Next add curry leaves and spice powders chilly powder, coriander powder, chicken masala, white pepper powder and turmeric powder fry all the ingredients for 2 minutes on medium flame.
Add the green masala, followed by cleaned chicken pieces, salt as per taste stir and fry all the ingredients for 2 to 3 minutes on high flame.
Add 1 Cup water stir well cover and cook the chicken on medium flame until tender.
To reduce excess moisture remove the cover and place on high flame stir and fry the chicken to required consistency.
Finally add curry leaves, chopped chilies, lime juice and black pepper powder stir and fry for a minute and remove from flame...Dish out the chicken in a serving plate and serve hot...Enjoy!
Garlic chicken pairs well with south Indian meals, biryani and pulao's. This side dish come starter is on the spicy side and pair well with aerated beverages.
Recipe Video is uploaded on Youtube English and Tamil Channels Please Visit and Subscribe 😉
Garlic Chicken Recipe Ingredients:
300 Grams Boneless Thigh Chicken
150 Grams Yogurt
3 Tbsp Garlic
1 Tbsp Ginger and Garlic Paste
1 Tbsp Chilly Powder
1/4 Tsp Turmeric Powder
1/2 Tbsp Chicken Masala or Garam Masala
3 Green Chilies
4 Sprigs Curry Leaves
1/2 Lime Juiced
1/4 Tsp Pepper Powder
1 1/2 Tsp Salt
2 Tbsp Ghee
1/2 Tsp Oil
Prep:
Chop the chicken into bite size pieces.
Wash the chicken pieces twice and place it in a colander allow excess moisture to drain.
Once the moisture has drained add the chicken to a mixing bowl.
Peel, wash and chop garlic.
Remove stems from chilies and chop it finely if you like the dish spicy, if not chop the chillies into large pieces.
Separate the curry leaves from stem. Rinse the curry leaves twice, drain and reserve.
Wash and chop the lime in half. Juice the lime in a bowl and reserve.
Add the yogurt to a mixing bowl, whisk the yogurt and reserve.
Marination:
Add yogurt to the chicken followed by chilly powder, turmeric, lime juice , ginger and garlic paste mix well, cover and allow to marinate for 15 minutes.
Tip: Do not add salt while marinating the chicken, as the chicken tends to get rubbery while cooking.
Method:
Heat a wok on medium flame.
Add the marinated chicken to the wok and stir once. Add 1/4 cup of water to the marination dilute it and transfer the liquid to the chicken.
Stir the chicken once more, cover and cook on medium flame, occasionally stir the chicken.
Once the chicken has cooked and there is excess moisture place on high flame and stir well allow excess moisture to evaporate.
Transfer the chicken to a plate in the same wok add oil and ghee.
Add garlic and fry it till raw flavor has reduced.
Add chillies and curry leaves fry it a bit. Transfer the chicken back to the wok and stir well.
Cover and cook for 2 minutes. Stir once cover and cook for 2 minutes. Finally add pepper powder and stir fry once. Remove the garlic chicken from flame, dish out on a serving plate and serve hot...Enjoy!
