One Lovely Blog Award

lovely One lovely Blog Award
First of all , I would like to thank Anugya from Indiancurryshack.com           to consider me for this wonderful award. I feel extremely happy and motivated to continue with my work …This is the wonder recognition does to you! Anugya Sudan Oberoi is an inspiring food blogger ,who is blessed with amazing talent. Her super cool recipes will help any one create wonderful dishes from Pav Bhaji to Punjabi Tadka and much more in the kitchen.

7 things about me !!!

  1. A simple soul who hates conspiracy and appreciates real people.
  2. I love my family more than anything in the world .
  3. Still believes in fairy tales and have no idea at what age I should stop doing it.
  4. I like to be a listener more than a talker in social gatherings.It helps me observe and learn human nature and different behavioral patterns.
  5. I want myself to be interested in tidying up my house myself rather than depending on maids. But I don’t think it’s easy.Always fails. 😦
  6. I don’t like arguments and raised voices on silly stuff. Silence is so beautiful.
  7. I love ethnic decor and gets inspired from brass and wooden artifacts.
  1. Cooking is my love and stress buster of my life! 🙂

Now comes the  awesome bloggers I find inspirational !!!I absolutely love their work and passion for blogging !

1.Gloria plateituprecipes
2. Healthy food Blogger
3.Liz
4.Tasty eats Ronit Penso
5. Smiling notes
6.Linda Fernandes
7.Sudhir Suvarna
8.Anjali It’s all about food
9.Nandini GoanImports
10. Chithra’s healthy kitchen

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Mint Chicken-Coconut flavored Super easy party dish.

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Being an Air force officer’s wife,I am pretty much used to presenting a decent layout of dishes on the dinner table in short notice. 16 years of my experience in my social life has given me this confidence . My husband’s course mates from NDA , Colleagues, UNIT types, Station types and my own girl’s circle has given me ample opportunities to celebrate, enjoy good food and a great company. Love them all!
Like most of my Sundays, even today my hubby in a relaxed style, told me about the guest who will be reaching my home for lunch in just an hour and a half . I had already made some vegetarian lunch for my family. But that won’t be enough to welcome my guest warmly. So here I am scanning through my refrigerator to get a clue of what to cook !
Voila!!! I have some chicken in my freezer , grated coconut in a dubba and a bunch of mint leaves . So I decided to cook up all these together with a little more spices. … I have seen some recipes of mint chicken in the net, but decided to cook up something unique . The dish turned out to be finger licking!Happy me!!!
Cuisine Indian
Serves 4
Preparation time 25 minutes
Marination time 15 minutes

Here’s the list of ingredients I used 
Chicken ( Cut into medium sized pieces) – 1 kg
Mint leave – One small bunch
Green chillies – 4
Lemon juice – 3 table spoons
Chilly powder – 1 tea spoon
Pepper powder – 1 tea spoon
Turmeric powder – One pinch
Coriander powder -One table spoon
Green cardamom powder – One tea spoon
Ginger garlic paste – 2 table spoon
Grated coconut – One fistful
Sliced onion – 1 big
Oil – 4 table spoon
salt -to taste
Curd – 2 table spoon

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

How I cooked
Marination
Marinate the clean chicken in one pinch turmeric, 2 table spoon curd and salt.
1. Grind washed mint leaves, green chillies, lemon juice, coconut together to a fine paste using mixie.
2. Heat Oil in a thick bottomed pan . Add sliced onions and saute till pink. Now add ginger garlic paste and saute for 2 minutes.Add turmeric, red chilly, coriander and pepper powders to the pan and saute for 3 minutes on medium heat.
3. Now add the marinated chicken and mix very well. Add some salt.Cover and cook for 4 minutes on slow flame.
4. Open the lid and add the ground coconut paste to the chicken. Mix thoroughly.. Add 1/2 cup water to the pan Bring the whole masala to boil for a minute and then cook on slow flame for 10 minutes. Once the chicken is cooked well, roast the chicken in the pan on high flame till the entire gravy thickens to a dark green colour.
5. Add elaichi powder and switch off the flame.Serve hot with Roti, naan or rice.
Note Please check the salt many times during cooking process to attain perfect balance.

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

Easy chettinadu fish fry -Mackerel (South Indian)

 

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Ingredients
Mackerel ( Or any fleshy fish) – 8 pieces                        click here for Chettinadu sheer fish fry
Oil – for shallow frying
1. Turmeric powder – 1/2 tsp
Red chilli pdr – 1 t tbsp
Coriander pdr – 1 tbsp
Lemon juice – of a big lemon
salt to taste
Marinate the fish for 30 minutes in the above mentioned ingredients.

2. Dry roast the ingredients listed below on a hot tawa until the color of urad dal and chana dal turns brown. Roast on a medium flame and do not burn the masalas. If you burn the masala, that’s the end of the show! 🙂

Chana dal – 1 tbsp
Urad dal – 1 tbsp
Black pepper corns – 3/4 tbsp
mustard seeds – 1 tspn
Curry leaves – 2 strands
Salt – very little ( as u have marinated the fish with some amount of salt earlier)
After roasting, Powder the masala using a mixie .

  1.  Now roll the marinated fish pieces in the ground masala and leave aside for 5 minutes before shallow frying on a hot tawa.

Looking for more easy yet exotic fish ,prawns, crab recipes?click here 

Quick Prawn spicy dry fry on Tawa -Low calorie

Wondering what to cook with those lovely prawns you have in the kitchen? Not too much time to spent on the recipe? Here is a recipe which will help you to make the best of your time as well as your lovely prawns!Easy to marinate…Just a little oil to cook…Healthy …Superb taste… Quick cooking method… What else you need?!
Cuisine                                       Indian
Dish                                            Snack party
Cooking time                           5 to 6 minutes
Marination time                     15 to 20 minutes

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Here’s what you need.

Dewained clean prawns

Turmeric powder

Red chilli powder

Coriander powder

Lime juice

Salt

Rice flour

Oil

500 gms

1 teaspoon

1 table spoon

1 /2 table spoon

1 table spoon

To taste

1 table spoon

2 to 3 table spoon ( For frying on the tawa/pan)

How to fry – Follow the easy instructions.
1. Marinate the prawns in all the mentioned ingredients except rice flour for 20 minutes.
2. Heat Tawa/pan in high flame and pour 2 table spoon oil on it. Quickly add the rice flour to the marinated prawns and mix well.Now reduce the heat and place the prawns one by one on the Tawa.
3. Cook for one minute and bring the flame to high for the next one minute.Turn the prawns and repeat the same procedure.Add 1 table spoon oil incase you feel the need .
5. Make sure the prawns are crispy .
Enjoy!!!

Looking for more exotic prawns or sea food recipes?    Check out my sea on my table menu.

Malabar Crab Roast -Kerala seafood delicasy-Step by step method

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Malabar is a land of great sea food  recipes. It’s the northern part of Kerala which is rich in sea food cuisines and fish from backwaters as well as Arabian sea !I am currently living in Jammu where fresh seafood is available only in my dreams. My hubby , seeing my depressed state without sea food , got me around 10 kgs of sea food items from Delhi on his return flight. How he got it packed and delivered safely to my kitchen is another story which is kinda romantic too!   😉  Now I have lovely prawns, mackerels and anchovies in my freezer.Guess who is the happiest woman on earth today!!!    😀
I decided to cook some crabs at the first go. This is an easy roast which left us licking the fingers . here I’ve added pictures of step by step method to create this great yet simple dish in your kitchen.

Recipe
Serves 4
Cooking time 20 minutes
Cuisine South Indian/Kerala/Malabar
Ingredients
Medium sized crabs                                                             – 5           (around 1 kg)
Turmeric powder                                                                   – 1 teaspoon
Kashmiri red chilli powder                                                 – 1 table spoon
Coriander powder                                                                  – 1 table spoon
Black pepper powder                                                            – 1 table spoon
cumin seeds                                                                             -1 teaspoon
Fennel seeds                                                                             – 1 teaspoon
Grated coconut                                                                         – 1/2 a coconut
Ginger crushed                                                                          – 2 inch
curry leaves                                                                                – 4 strands
coconut oil                                                                                  – 4 table spoon
Elaichi powder                                                                          – 1/2 table spoon
Sugar                                                                                            -a pinch
salt                                                                                                -to taste

 

  1. Cut the crab into pieces. Marinate the pieces in turmeric, red chilli , coriander and black pepper powders for 30 minutes.

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2.Now heat some oil in a wok, and add roasted coconut, cumin and saunf to it. Roast until the coconut turns brown. Add some water  and crushed ginger to this and grind to a smooth paste using mixie.
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3. Add the marinated crab into a wok and cook on high flame for 5 minutes. Add additional water only if required. Crabs lose some water from it’s body while marination. Never waste that water as it is very essential for the flavor.

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4. Once the crab colour changes, be sure that the meat is cooked. Now add the ground masala to it and mix gently. Add salt as per your taste and cover and cook for the next 3 minutes. Now open the lid and and mix gently on high flame to give it a roasted finish.Add elaichi powder and a pinch of sugar at this stage.Add curry leaves and 3 table spoons of oil (preferably coconut oil) and keep roasting for 2 more minutes. Be gentle do not spoil the crab meat by vigorous ladle movements.
5. Switch off the flame when the gravy is completely dry. Serve hot with rice. Enjoy! 🙂

Pradhaman ( Authentic kerala Yellow lentils dessert)

Kerala Pradhaman

savour exotic with sari

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Festivals bring in a lot of beautiful memories into my mind. I feel that no matter how old you become, the festivals bring back your childhood memories and nostalgic feelings to your mind. If I introspect , I would not think twice before putting myself under the category of insecure and introvert kids. Things change with time.:) Even now, Onam and Vishu brings back the vague mind of that kid to me. Now I am able to embrace that kid with a grown up, confident inner self . I think this technique of comforting your aches and hurts of mind as a mature self of the same childhood soul/mind works well. It brings harmony and happiness to my mind . 🙂 Food plays a big role in the formation of your memories. Pradhaman is that one taste/flavour which connects me to my childhood and aromas have a memories.The aroma of this dessert instantly…

View original post 227 more words

Mushroom Chettinadu (Mushrooms in spicy gravy) South Indian

Mushroom chettinadu.

savour exotic with sari

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Today I am so happy and relaxed as i’ve learned quite a few things about blogging. Last few days, I’ve been struggling to learn the art of blogging .As a novice blogger, I was lost at many places,with no one around to ask help for. Most of the time, when I want to publish a post,my family is out for their work &school. I would feel terrible without help to solve the issue but Google always was beside me, helping me to find a way out.Love you Google! muah!!!
Today, I got some nice mushrooms in my kitchen. My friends have been asking me for some nice south Indian vegetarian recipes. So, i decided to make Chettinadu Mushroom masala for dinner.

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My choosy teenager Adi also loved it. Well, that gives me a lot of confidence to post the recipe here.

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Ingredients
Oil – 4 to 5 tbsp
freshly grated…

View original post 303 more words

Chicken Xacuti (Step by step method)

Today’s recipe, Chicken Xacuti (pronounced “sha-kooti”) is a classic dish from Goa and encompasses the rich array of its spices resulting in a delicious dish with complex flavors.

Goa is a small yet flavorful and culturally rich state of India.Abundance of spices, fresh sea food and tourists across the globe has helped Goa grow beautifully in its culinary journey. Goan cuisine has a wide variety of non vegetarian recipes. Here I am going to cook up some chicken in a spicy blast called Chicken Xacuti.

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

 

DSCN8713.JPGWith layer upon layer of flavors, you are sure to enjoy this wonderful Goan dish!

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I just asked my little one to pose for the camera and here is what he did!   Eyes closed, limbs tight , in an attempt to act as if he is in deep sleep! Caught ya baby!

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The basilica of Bom Jesus holds the mortal remains of St. Francis Xavier. The church is located in Old Goa, which was the capital of Goa in the early days of Portuguese rule.

 

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Adi & Aaru catching crabs on the sea shore! Simple pleasures of life or rather life itself!!!

Cuisine                    Indian/Goan

Preparation time      35 minutes

Serves                            4

Here’s is what all you need for making chicken Xacuti.

Marination Ingredients
1. Chicken pieces medium sized 1 kg
2. Turmeric powder 1/2 tsp
3.salt 1 tsp
4. ginger paste 1 tsp
5.garlic paste 1 tsp
6. coriander and green chilies paste
(Grind one small bunch of coriander leaves with 3 green chilies to a semi coarse paste)
Wet Xacuti masala Ingredients
1. Ground nut oil                                                   3 table spoon
2.sliced onions                                                      1 large
3.green chillies                                                     2
4. Ginger piece                                                      1 inch
5.garlic flakes                                                        8
6.grated coconut                                                  grate half a coconut
7.coriander leaves                                               one handful
Heat oil in a kadai. Ad sliced onions to the oil and fry till golden brown. Add the remaining ingredients also and saute till the coconut turns light brown.Grind in a mixie using some water and keep aside
Dry Xacuti masala ingredients
1.Cinnamon                                                           2 inches
2.cardamom                                                           3
3.Black peppercorn                                              1 1/2 tsp
4.Poppy seeds                                                        1 table spoon
5.coriander seeds                                                  1 table spoon
6.Kashmiri red chillies                                        10
7.Star anise                                                             1
8.maize flower                                                        1
9.Nutmeg                                                                  1/4 piece
( Dry roast all the ingredients and grind it in a mixie to a fine powder.)
Final
For the final preparation, heat oil in pan and add 1 cup sliced onions .
After one minute add the marinated chicken pieces.
After two minutes add Xacuti masala (both Dry and wet) and mix very well on high flame for 2 minutes. Now reduce the heat and add some water to attain your desired consistency. Cook for 10 minutes in low flame covered. Enjoyyy!!!!

Serve hot with bread or rice.

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.