Yummilicious - The Food Blog

2017-04-29T09:52:00.000+03:00

Well...
We have been missing. Its been 18 months since we had any update on the blog. Been extremely busy to put it in simple words. Ever since we moved back to India, time has been a premium. Having said that, we will try to update whenever possible, either with the food we have cooked or anything of interest. There is a lot to share but for now its just the simple quintessential goan sausage pao made with our own homemade goan pork sausages.

Special Sunday Lunch - Simple Mutton Curry and Zaafraani Pulao

2015-11-23T14:41:00.000+03:00

What’s your Sunday Lunch?

When we were kids, Sunday would be an important day. Going to church first with our parents and siblings with our best clothes and then our folks would go to the market to get the best meat or fish to cook for our Sunday Lunch. Pork was always the main item on the menu and we would have either a sorpotel or vindaloo or pork or beef roast.

Mutton being the most expensive meat was purchased on few occasions. I was not very fond of mutton as pork was always my favourite meat. However, it was very delectable as it had its own distinct taste and flavour. Biryani was and still is my favourite (mutton) but one of my favourite curries was one without any garam masalas and dry ground spices. I would always like the curry prepared by my mom which was with nicely browned onions, ginger garlic chilles and other wonderful herbs. This would bring out the flavours of the mutton rather than what the dry ground spices do, i.e. suppress the flavours and make it spicy masaledar and which I rarely indulge.

Sari has mastered the preparation of this dish and this preparation was again lip smacking and delicious. The last time I got some wonderful cuts of mutton with nalli (leg bone marrow) that had the creamy buttery marrow oozing out and the dish turned out fantastic. She also made a Saffron infused Pulao which was superb and went so well with the mutton gravy. Another yummilicious preparation.

Simple Mutton Curry

Ingredients

1 kg mutton medium size pcs (washed)

3 med tomatoes finely chopped

3 big onions finely chopped

2 inch pc of ginger finely chopped

7 to 8 big flakes of garlic finely chopped

3 green chillies slit in the center

1 tsp red chilli powder

½ tsp turmeric powder

½ bunch of coriander leaves washed & finely chopped

¼ bunch of mint leaves washed and finely chopped

¼ cup of oil

Salt to taste

Method

In a pressure pan add the washed meat with salt, 2 cups of water and cook till tender.

In a pan take oil and heat it on high flame, add chopped onions and fry till it turns light golden brown.

Add the chopped tomatoes and fry till the oil comes to the surface.. add the chopped ginger and garlic fry well.

Add chilli powder, turmeric powder, Stir well.

Add the boiled meat with water stir and let it cook on high flame till it boils vigorously.

Add green chillies, chopped coriander and mint leaves, reduce the flame.

Cook on slow flame with closed lid for 20 minutes.

Adjust salt if required, Enjoy with Zaafrani Pulao…

Zaafrani Pulao ( Saffron Rice)

Ingredients

4 cups of India Gate Basmati rice (wash it 3 to 4 times and soak it in water for 1 hour)

4 maggi cubes (chicken or vegetable) (there are 2 cubes in a box)

6 tbsp pure amul ghee

½ tsp saffron (zaafraan)

6 cups of boiled water

2 medium onions thinly sliced

Method

In a big handi take ghee, once the ghee is hot add the onion and fry till it’s lightly browned,

Add 6 cups of boiled water, add the cubes,rice and saffron. Let it boil for 5 minutes.

Mix it well, close the handi with foil.. close the lid tightly over the foil.

Let the rice cook on very very slow flame for 15 minutes. Put off the flame.

Open the lid, fluff the rice with a fork and close the lid and let it cook for another 5 minutes in its own steam.

Voila zaafraani pulao is ready to be served with lip smacking mutton curry.

Enjoy…..Leave in your comments if your family really enjoyed this yummy mutton curry and zaafrani pulao

Shrimps Chilly Fry (Maharashtrian Style)

2015-11-07T13:04:00.001+03:00

Ingredients

500 gms Small shrimps (clean devein & wash)

3 big onions (chopped big cubes)

1 big tomato (chopped)

1 big capsicum (chopped big cubes)

2 inch ginger chopped finely

6 big garlic flakes chopped roughly

1 ½ tsp east Indian bottle masala

1 ½ tsp Maharastrian Goda masala

½ tsp turmeric powder

¾ tsp salt

2 tsp white vinegar

4 tbsp Oil

1/4 cup water

In a big frying pan on medium flame add oil…once the oil is hot add chopped onions….fry till translucent.

Add chopped ginger and garlic fry for another minute.

Add chopped tomatoes fry till the tomatoes are well incorporated with the onion mixture on high flame.

Add the dry masala, fry till you get nice aroma for a minute.

Add ¼ cup water and fry till the water evaporates. (water is added so the dry masala dosen't burn)

Add vinegar, salt to taste, shrimps and capsicum. Mix, close the lid and cook for 2 minutes on slow flame. Do not overcook the shrimps as you want them to be sweet and juicy.

Voila shrimps chilly fry is ready to be served with chapatti or rice bhaakri (rice hand bread)………..YUMMILICIOUS… J J

Banana Chocolatechips Streusel Cake

2015-10-19T16:58:00.001+03:00

Ingredients:

190 gms flour
1/2 teaspoon ground cinnamon
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
75 gms unsalted butter, softened to room temperature
100 gms granulated sugar
1 large egg
1 teaspoon vanilla essence
3 large bananas mashed
60 gms yogurt

StREUSEL

1 Tablespoon ground cinnamon
50 gms dark brown sugar
135 gms semi-sweet chocolate chips
70 gms chopped walnuts

Directions:

Preheat oven to 180°C. Grease a 8x8 baking pan.
In a medium bowl, add flour, cinnamon, baking soda, baking powder, and salt together. Set aside.
Cream the butter and sugar on high speed until creamy, about 1 minute. Add egg beat it lightly. Add vanilla extract, mix well. Add the mashed banana and yogurt and turn the mixer on high and beat until creamy, about 1 minute. Now add the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until combined. Do not overmix.
Make the streusel by combining all of the streusel ingredients into a small bowl. Layer half of the batter into the prepared baking pan. Top with half of the streusel. Repeat with the rest of the batter and streusel. Bake for 55-60 minutes.
Allow to cool for 10 -15 minutes before serving.

Crunchy Spicy Noodles Bhajiyas

2015-09-16T18:12:00.000+03:00

INGREDIENTS

1 cup Gram flour
1 packet boiled noodles (don’t over boil..keep it firm)
1 carrot peeled and finely shredded
½ cup finely chopped cabbage
3 green chillies finely chopped (reduce if you don’t like it spicy)
1 inch piece thinly chopped Ginger
2 tbsp finely chopped Green coriander
Salt to taste
½ tsp red chilly powder
Oil for frying

METHOD

Boil the noodles as per instructions on the packet. Do not over boil…keep it firm. Strain , wash the noodles with cold water so the cooking process stops. Excess starch will also be removed. Strain..Now cut the noodles with the scissors roughly and keep it aside.

In a deep bowl add the shredded veggies, chopped chillies, coriander, ginger.

Add salt, turmeric and chilly powder.

Add in the gram flour and squeeze the veggies and gram flour with your hands as the water from the veggies will come out

Add 2tbsp water and mix well with your hands to form a thick batter. Batter should be smooth without any lumps.

Add the noodles in the batter. Mix it lightly.

Heat oil in a pan on high flame.. Lower the flame to medium.

Take a tbsp full of mixture; drop it slowly in the hot oil. Fry 4 to 5 bhajiyas at a time. Do not over crowd the pan.

Deep fry till its light golden brown, flip and fry on the other side. Remove and leave it on a paper towel to absorb the excess oil.

Enjoy the crispy, spicy noodles bhajiya with green chutney or ketchup.

Leave a comment, would love to hear from you how you enjoyed making and eating these yummy crispy Bhajiyas.

Canara Restaurant, Dubai, UAE- for Awesome Mangalorean Food

2015-08-22T20:26:00.004+03:00

A lot was told to me about this Manglorean rather Canara restaurant and highly recommended too. During my trip to Dubai and on the last day out, a dozen of us made it for lunch. Some of our friends were already seated prior to our arrival but let me assure you that you will have to wait some time as the place was full and noisy with Manglorean and Goan diners. Lot of clattering of dishes going on with people jabbering away to glory. This is simple place with no décor to boast off but the food makes up for everything you don’t need.

Food was already ordered and for starters there were the Crispy Rawa fried Kaane / Mudoshiyo or Lady Fish, some rawa fried prawns, Kubey Mutli which is a Manglorean speciality. The sorpotel came in earlier than expected and was generously dumped by me with the starters…. I didn’t care cos I just loved the sorpotel. We had some paanpoleys / neer dosas again a Manglaorean speciality to go with the above. Stop drooling.

Everything we ate was good. Although the fish was coated with a thick layer of rawa, it was fresh, huge, soft and fleshy. The prawns were pretty good sized and delicious. The Kubey Mutli looked good and had all the goodness I have had before but it is not my favourite, but everyone was raving about it so I guess it was pretty good. I don’t fancy most Manglorean dishes but I can tell you that they are equally good as we are mixed breed family of Goans & Mangloreans. My favourite was the sorpotel which was expected but it was a Manglorean style sorpotel which simply means that it did not have the sourness which identifies Goan sorpotel and which I adore. However this was for me again the star dish and I dunked it in with some neer dosas.

For our main course we had the Prawn and bhenda curry and some hot plain rice to go with it. We also ordered fried Lepos/Sole fish and some Kingfish Masala. The prawns curry was a bit too creamy but excellent however the bhendas were a bit oldish and had a thready texture, however the curry went well with the rice. The fried lepos were excellent too. The Kingfish masala was ok. Not too exciting or probably had lost its zing from the fact that we had eaten such wonderful food earlier.

During my wife’s previous visit, she had the opportunity to try the Sannas, Pothrade, Channa Sukka , Anchovy Chutney, Bombil fry and Bangda Puli Munchi which were all super. It was a takeout service so some pictures were available of those dishes.

A great place to dine and for all those special Mangalorean delicacies.

Ballimaran Dilli, Dubai UAE

2015-08-22T19:56:00.000+03:00

Away from Dubai’s fancy and high end restaurants, you will find a few restaurants dishing out hardcore Indian and Pakistani foods like a Mutton Nihari, Bheja Masala, Payas amongst other spicy flavourful dishes.

We were recommended to try out Ballimaran Dilli specializing in Indian Lucknowi cuisine, in Dubai’s Karama area and which was pretty difficult to find at first. Its located on 6A street but better to call and take directions, tel.no. is 04-3972224.

We were eager to try out the Sheermal and the Lucknowi Galouti Kebabs and that was the main reason for our trip. The waiter who attended on us was an old chap with pretty good experience of the stuff available and recommended we go for the Mutton Nihari and with it some Kulchas plus our choice, which was Sheermal topped with Galouti Kebabs and a Lucknowi Dumwala Mutton Biryani.

We were absolutely disappointed with the Sheermal Bread topped with the Galouti kebabs as the Sheermal was a very flat tasteless bread with a kind off rubbery texture without any flavour. The kebab was soft, smooth and mildly spiced but the texture was too soft and pasty for our liking.

However the star of the show was the Kulchas which was one of the best breads I have ever eaten. It had a golden brown crispy crusty top with buttery soft layers of goodness. The Nihari was excellent and nicely spiced and the kulchas were absolutely divine when dipped in the Nihari.

This was the saving grace of our lunch outing as the Lucknowi Dum Biryani was disappointing as it lacked any flavour and as is the case, biryanis made in restaurants rarely qualify to make the list of recommendations.

We didn’t have space for anything more to experiment but I would definitely recommend the Kulchas and Nihari.

Freej Soweileh – Lamb/Mutton Machbous - Kuwaiti Comfort food

2015-08-19T20:16:00.000+03:00

I've always been wanting to write about this dish for a long time but probably haven't had the best words to describe it. This is one of our favourite dishes from many years in Kuwait and here's my take on it.

I’m sure most of you in Kuwait have visited this restaurant, but if you haven’t, then this is a must do. Freej Soweileh is an authentic Kuwaiti restaurant serving Kuwaiti food in addition to other Arabic dishes. However the star dish of this restaurant is the Lahamb Machbous or Lamb/mutton Machbous. Kuwait's own amalgamation of rice and meat flavours combined.

Now this is what you would call comfort food. We prefer to get a mega serving of this dish in the comfort of our home, sit in our comfy clothes and gorge on this dish.

I haven’t had anything like this anywhere. The quality of meat is so tender that it melts in your mouth. The long grains of rice slowly passing down your throat, giving you that satisfaction, that magic feeling, making you content. This dish has been cooked by someone who is an expert and has been conjured with some magical ingredients with a method that I have found that no one can replicate. Ofcourse if you have eaten this at Kuwaiti homes, only then you will find superior flavours. However, with no such options any more, Freej Soweileh is our only such source and a great one indeed. I had the priviliege of tasting this dish in my early years when I was employed with a Kuwaiti army man and who would have food coming everyday from his home. Partly one of the reasons for me being so chubby. I have tried many restaurants who tried to replicate this dish, but till date have not found any who could match the same taste. The flavour is so distinct that those who have tasted it will know how I feel. Every time we eat this dish, it has the same taste and consistency.

Other than the Lamb Machbous, they also serve Chicken machbous which for some reason can never match the taste of the Lamb flavours. The fish (Pomfret) Machbous is also pretty good but somehow the quality of the fish is not upto the mark simply because the fish used is frozen. Fresh Pomfrets cost a bomb and I doubt it will be feasible at the price they charge. However it is a very good dish. The machbous is served along with a dish of Dakous which is a tomato based gravy. This may be added to your rice which gives you that free flow down your throat..... Ummm yummmm.. I’m drooling. Also served are condiments like a roughly ground fresh green chilly in oil, a red chilli mix and a garlic and carrot pickle which is sour and delicious.

The other noteworthy dishes are the lamb Kebabs and the Kibbeh which are both stunning. However, we keep off the appetizers as we go only to enjoy the machbous. You can have some soup which is served in a bread bowl and some baba ghanouj which is served in a deep fried crisp dough dish.

I guess this dish may happen again on the weekend. You guys who haven’t tried must if you are in Kuwait.

A sweet desset called Luqaimat is also served along with arabic coffee

A short quick glimpse of the Kitchen

German Doner Kebab, Salmiya, Kuwait

2015-07-23T17:36:00.000+03:00

For those who want to try a different type of Shawerma in Kuwait should make a trip to German Doner kebab which is on Food street (Mataam Street) in Salmiya. No idea why it is called so but the street is lined with quite a few restaurants, mostly takeaways. This restaurant is also in Dubai and which has a seating area unlike the joint in Kuwait is only a takeaway.

Shawermas and Felafel sandwiches are a staple in Kuwait and a quick snack on the go whenever you are hungry. It can be had for breakfast lunch or dinner.

However the Doner Kebab is something different and full meal by itself and is priced equally high if you compare it to the simple Shawerma. Having said that, it is something you need to try out atleast once as the quality of the meat and the sandwich by itself is way superior than your normal Shawerma. It comes loaded with meat/chicken. However we prefer the veal/beef sandwich and always go in for a topping of extra meat.

The meat is grilled on the stick as in a normal Shawerma, however it’s a bloody huge stick. The meat once grilled is shaved with a shaver and not a knife as is usually the case in your regular Shawerma shops. This gives you the thinnest of tender meat slices, which is loaded onto the sandwich. The quality of meat is so good that although it is well grilled, the meat still melts in the mouth. The staff are very friendly and one of them even posed for pictures. This time we managed a video for those who would like to see how it’s done.

The sandwich is huge and is more than sufficient for a good eater for either lunch or dinner. We always share it as it gives the opportunity to try out a few more things. Highly recommended.

Spice Goa, Thivim, Goa (just off NH17) - A very special Goan lunch

2015-07-22T22:47:00.000+03:00

This place was recommended in 2014 by my cousin Louis and specifically to try out the Prawns Biryani at Spice Goa. However, when on a short holiday, it gets difficult to plan anything in advance and then you never make it. During my last trip to Goa, in April 2015, and the rush to have a biryani, I headed out with another of my cousin, Sandy who is also a foodie and a couple of friends, on our Quest to find Spice Goa.

It was relatively easy to find the place which is on the right side of National Highway 17, if you are heading north and about 200 meters after the Thivim junction on NH17. You need to turn right and get on to a small lane leading to the restaurant. The restaurant can be seen easily if you are on NH11 so you can miss it if you keep looking towards your right.

We were quickly seated on the upper air-conditioned floor and started of with a few Kingfishers which were chilled perfectly. Infact we had to look at one another to admire the chill of the beer at the first sip and had a good acknowledging smile about it.

Ok now to the main focus which is the food. We first asked if the biryani was available which was nodded pleasantly by the waiter who was going to serve us that afternoon. Very cheerful chap, prompt and well versed with the dishes. A pity we didn’t get his name. We told him to ensure that we get our fix of Prawns biryani after we done with our appetizers and beers and asked him to recommend his best dishes. We were told to try the Prawns Grilled in Banana Leaves and the Erliyo (silver fish) Koshimbir. We also asked him if he had Kalwaan curry (Xacuti) to which he said they don’t have the curry but they had it Rawa fried. We decided to go for it and also decided to try out their reichad masala so ordered some bangda reichard to see if they pass the test.

We were first served the Prawns Grilled in Banana Leaves and the Erliyo (silver fish) Koshimbir. Both these dishes were fantastic and in my opinion the best two dishes we had there. The prawns were neatly wrapped in Banana leaf and the green masala stuffing was just perfect..not too spicy and just balanced the sweetness of the prawns.

The Erliyo (silver fish) Koshimbir was something unique and although I have had Koshimbir before, this was different. The fish was fresh, of good size and fried just enough not to overdo the soft tasty flesh. The fish was tossed in a mixture of fried onions, garlic chillies and the works. I would definitely go back for this,

The deep fried mussels too were very good, juicy and crunchy at the same time and had a good buttery taste in it. There are few restaurants that can really do it well and Spice Goa was one of them.

The mackerels were nice and plump and the reichard was ok. Have had better.

One of our friends tried out the thali and loved it. The King fish too was fried well but we were too stuffed and our main event, the prawns biryani was on its way

Finally it was time for the Prawns Biryani and which didn’t disappoint. The prawns were quite large and cooked just right. The Biryani was awesome, not too spicy and with enough flavours to give you that twang in your tongue. This was an extremely good biryani and even after eating so much, the taste of the biryani stood out. The next time will focus on a fewer items so that the biryani can be given its due respect.

This restaurant was the highlight of our trip and will definitely make it once I'm back. I highly recommend that you try it out during your trip to Goa.

Amir Al Khaleej Aiysh Bukhary Restaurant, Kuwait

2015-06-15T16:14:00.000+03:00

At the recommendation of a friend and a very enticing picture on facebook, I decided to check out this restaurant located at Khaitan, for Afghan food. The above picture was taken at the time of Dine-in/

As we had a very tiring day, the idea was to get the food home and relax and enjoy the meal. Got a bit confused finding the location as the name of the restaurant was in Arabic and we missed the spot. However to make it easy and for those who know Khaitan, its just the free right of the 50 before the stadium and about a 100 meters thereafter and before Abou Tareq Koshairy restaurant. Had a long chat with one of the waiters there and he explained that the Aiysh or the Rice is cooked in the stock of chicken or lamb in one pot and called Bukhary by the Afghans.

We ordered our takeaway which was a dish of Rice with Grilled Chicken and some kebabs to go with it. We ordered three portions, but the quantity was easily sufficient for 5. It was a massive dish. The rice was served half and half in two different flavours. One was a orange coloured rice and the other was white and both had its own distinctive flavours. The char grilled chicken gave an additional flavor to the rice and made it all the more delicious. It was served with a sauce mixture of raw garlic, chillies and tomatoes which the ladies of the house enjoyed. I however felt that an added gravy item would make it really fantastic. When I mentioned it to my friend who had recommended the restaurant, he recommended to try the Channa masala gravy which is a killer. So next time perhaps.

The Lamb Kebas in my opinion was OK but the ladies loved it. I will definitely recommend it as it is very cheap and tasty. However, for those of my friends who are looking for an alternative to the Machbous from Freej Soweileh, please don’t confuse yourself. There is no better place for Machbous than Freej Soweileh and you cant compare the two. It’s a different flavor altogether. So for those who would like to try Afghan food, then this probably is one of the few places where you can get good Afghan food. So if you make it, do let me know. Cheers

The Quest for Kebabs- Malek Al Meshawy (King of Grills)

2015-06-15T16:05:00.000+03:00

Arabian Kebabs differ from the Indian variety and are much mildly spiced. The meat is mildly flavoured with light herbs so as to retain the meat flavours. Our quest for kebabs in Kuwait had ended with Kebabs from Hijja Kebabs and there was nothing we thought could surpass that taste.

However, after tasting many kebabs we were recommended to try an Iraqi Restaurant in Kuwait city for Kebabs. Chanced to pass by on one of the days at about 6 pm and decided to go for it.

We ordered lamb kebabs and Shish Tawooqs along with sides of hummus and muttabel. The kebabs were fantastic, thick and juicy with a different taste altogether. However, the shish tawooqs was the dish that hit the spot. The chicken was grilled to perfection and was soft and juicy. The taste too was different and went well with the hummus and muttabel. The piping hot and soft Khubz (Iraqi/ Iranian Style rotis) was an added incentive and was brought as and when required.

The price surprisingly is bloody cheap and easily affordable. Its located at the Sawaber intersection in Kuwait city adjacent to the KIPCO tower.

Egg Masala

2015-01-14T17:37:00.000+03:00

Ingredients

6 Eggs (boiled, shelled and shallow fried in little oil)
3 Big Onions chopped finely
3/4 pkt Tomato paste
7-8 garlic flakes chopped finely
3 green chillies chopped finely
2 inch ginger chopped finely
1/2 tsp turmeric powder
1 tsp red chilli powder
5-6 tbsp Oil
salt as per taste
1/2 cup water

Method

In a pot add oil and once hot add the chopped onion. Fry till its light brown.

Now add the chopped ginger, garlic and green chillies fry for another minute

Add the tomato paste and fry till it leaves the oil.

Add turmeric,chilli powder and salt stir well and fry for another minute.

Add 1/2 half cup of water,give boil and now reduce the flame and leave it to simmer for 5 minutes.

Leave the whole fried eggs in the thick gravy.

Enjoy with rotis or steamed rice.

Prawns Pulao

2014-12-15T17:20:00.000+03:00

Ingredients:

1/2 kg small prawns shelled, deveined, washed and kept aside
3 cups of rice (I used India Gate) wash and soak it in water for 1 hour
1 big onion sliced
2 med tomatoes chopped
1 tsp ginger garlic paste
6-7 tbsp oil
3 veg. maggi cubes
1/4 tsp turmeric powder
1/2 tsp red chilli powder
4 1/2 cups of boiling water

Method

In a hot pan add the oil.... once the oil is hot add the sliced onion, brown it.
Add the tomatoes brown it well, now add the ginger garlic paste brown it lightly.
Add the turmeric and chilli powder.
Add the prawns and fry it for another minute or 2.
Add the boiling water and the cubes.
Once the water starts boiling add the rice. (make sure to throw the water in which the rice was soaking)
Stir it slowly while its boiling. Now reduce the flame to minimum .
Cover the pan or pot with foil and cover the lid.
Leave it on sim for 15 minutes,open the lid and give one stir with very light hands. Close the flame and cover it again for another 5 minutes.
Serve and Enjoy

Sannas (Idlis)

2014-12-13T18:58:00.000+03:00

Ingredients :

2 cups of raw rice (washed and soaked overnight)

1 cup of urad dal (washed and soaked overnight)

Salt as per taste

1/4 cup water (luke warm water)

3/4 tsp instant yeast

Grind the rice and dal with 11/2 cup of water to a fine paste. Add salt as per taste

Add another cup of water... the batter should be little thick and pouring consistency.

In small bowl take 1/4 cup of water put it in the microwave for 15 Seconds (lukewarm). Add the yeast and leave it aside to froth.

Add the yeast to the ground batter, cover and leave it aside in a warm dark place to ferment ( it will rise within 4 to 5 hours).

Take a steamer, add water to it and put it on gas to boil.

Grease some small aluminium vaatis (bowls) with oil. Pour the batter into it and. place them in the steamer once the water starts boiling. Close the lid and let them steam for 15 minutes.

Once cooked remove them out and leave it on the counter to cool for 10 to 15 minutes.

Remove from the vaatis and enjoy them with sambhaar and chutney or chicken roce curry.or pork bafat.

With this same batter you can also make dosas... They are soft, fluffy, crisp at the edges and yummy.

To make DOSA

Grease lightly with oil a tefal medium pan. Once the pan is hot pour 1 laddle full of batter. Close the lid and cook on medium flame for 1 minute until its crisp on the sides. Just dunk them in your chai or coffee and enjoy.

Note : For sweeter version of sannas just add 5 tbsp of sugar and 1/4 cup of thick coconut milk while grinding the rice and dal.

Quick Microwave Bread Pudding

2014-12-05T12:05:00.000+03:00

Ingredients

7-8 leftover bread slices ( U could also use the leftover buns too) The bread slices in India are smaller...
2 tsp butter at room temperature
1/2 cup milk
2 eggs
3 Tbsp sugar (if you want it more sweeter add as per your taste.
few dry fruits chopped ( raisins, walnuts, cashewnuts,almonds whatever you prefer)
2 cardamoms ( remove the seeds and powder it)
1/4 tsp cinnamon powder
1/4 tsp vanilla essence

Roughly tear the bread slices, add milk and sugar.
Add the beaten eggs, vanilla essence, butter, cardamom and cinnamon powder.
Leave it aside for 5 minutes.
Now add the batter into a pyrex casserole. Sprinkle the chopped dry fruits.
Put the pyrex casserole in the microwave on high speed for 5 minutes.
Voila bread pudding ready to be served...Yes it just took 5 minutes.... YUMMMY.

Note : You could even add chopped chocolate for a gooey chocolatey bread pudding.

A quick dessert when you cant think of anything and craving for something sweet,,,

Red Velvet Crinkle Cookies

2014-12-03T17:01:00.002+03:00

Ingredients:

2 1/4 cups flour

1/3 cup cocoa powder

1 1/2 teaspoons baking powder

1/4 teaspoon salt

113 gms unsalted butter, softened

100 gms cream cheese, softened

1 1/2 cups granulated sugar

2 eggs

1 1/2 teaspoons Red Food Color

1 teaspoon Vanilla Essence

1/2 cup powdered sugar

Directions:

Place flour, cocoa powder, baking powder and salt into a medium-sized mixing bowl. Mix with a rubber spatula and set aside.

Mix butter and cream cheese in a large mixing bowl with an electric hand mixer. Add sugar to the bowl. Cream the butter, cream cheese and sugar together for about 1 to 2 minutes.

Add eggs, red food color and vanilla extra and mix well. Add flour-cocoa mixture in two batches and mix with rubber spatula until incorporated.

Refrigerate cookie dough for 4 hours.

Heat oven to 180 deg C. Using a 1 1/2 Tablespoon cookie scoop, portion out dough and roll into balls. Roll in powdered sugar until it's completely covered.

Bake on a baking sheet covered with parchment paper for about 10 to 12 minutes.

Pull parchment paper from baking sheet with cookies and place on wire cooling racks.

Allow to cool completely before storing in an airtight container.

Fenugreek flavoured Khampi Fish Curry & Fish Fry

2014-11-28T14:20:00.000+03:00

This fish curry recipe originates from Mangalore and was given to Sari by her Mom... the curry is awesome and for fish curry aficionados its a must try.

Ingredients for the curry

4 pcs of fish clean and cut into half.

Masala for grinding :

1 tsp fenugreek seeds dry roasted.
3 tsp coriander seeds
1/2 tsp cumin seeds
7 kashmiri dry chillies
6 to 7 black peppercorns
2 small flakes of garlic
Medium lemon size ball of tamarind
1 small onion sliced
6 tbsp dessicated coconut
3 tbsp coconut milk powder

Grind the above to a fine smooth paste with half cup of water. Add if u need more water. Keep the ground masala aside.

For tempering
1 medium onion sliced
Few curry leaves
3 tbsp oil

Method

In a handi add oil. Heat the oil , add the sliced onion and fry till its lightly browned. Add the curry leaves and the masala. Fry the masala for 4 to 5 minutes. Add 2 to 3 cups of water as per the thickness of the gravy you prefer. Once the curry starts boilng add salt to taste and 1 tsp vinegar. Add the fish. Let it cook for 3 to 4 minutes. Switch off the flame.

For the Fish fry

5 to 6 whole fish clean't and scored on the sides
2 tsp red chilly powder
1tsp turmeric powder
1tsp crushed black pepper
5 tsp vinegar
1 tsp salt.

Mix above spices with vinegar and salt. Rub this thick paste on the fish and leave it aside to marinate for 2 to 3 hrs. Shallow fry the fish in medium hot oil till its nice and golden.

Enjoy your curry and fish fry with white steamed rice.

Ras Malai

2014-10-26T22:46:00.002+03:00

How to make Ras Malai in very simple way

Ingredients

135 gms milk powder

1 tsp baking powder
1 egg (at room temperature)
1 litre milk
80 gms sugar
Few strands of kesar (saffron) dissolved in 3 tbsp warm water)

Method

In a bowl sift the milk powder, add the baking powder and one egg. Knead it to a smooth dough. Make 14 to 15 balls and flatten them lightly with your palms and keep it aside. In a pan boil the milk, add the sugar. Now reduce the flame and add the balls in the milk and leave it to simmer for 20 minutes with closed lid. After 20 minutes put off the flame. Add the Kesar water. Sprinkle chopped pistachio over it. Serve chilled.

Nihari (Mutton / Lamb Shanks Gravy)

2014-10-15T21:45:00.000+03:00

As our daughter had returned back from India for holiday, we made one her favorite dishes. Mutton Nihari! Usually it is easier to buy Nihari from a restaurant as the cooking process is long, however it is very difficult nowadays to get this dish as very few restaurants make it and those who do, have not been able to master this dish and provide it regularly with the same consistency.

In the old days the meat was usually cooked with all its ingredients on slow fire for hours till the fat melts and the meat literally falls off. But nowadays due to our busy lives and to save time, a pressure cooker is ideal to quicken the cooking process. The meat should be pressure cooked just enough as you will need another hour of cooking the meat with the gravy so that the masala blends well with the meat. We used full lamb shanks but meat with bones can be used, preferably from the leg. Bone marrow gives it that additional kick and makes it a superbly flavoursome gelatinous gravy.

You can use a ready-made/ packaged Nihari masala from the store, which actually makes sense due to the no. of ingredients involved or use the recipe as given below.

For the Nihari masala – Grind the below spices to a fine powder

2 Bay leaves

1 ½ tbsp Fennel seeds

¼ Nutmeg

1 blade of Mace

10 to 12 Black peppercorn

6 to 8 Green cardamom

5 to 6 Cloves

1 ½ tsp Cumin seeds

2 sticks Cinnamon sticks

1 Black cardamom

1 Star anise

7 to 8 Kashmirir red chilies

1 tbsp Roasted chana dal

½ tbsp Poppy seeds

Other Ingredients

1 kg Mutton with bones / Lamb Shanks

6 to 8 tbs Oil / ghee may be substituted

4 medium sized onions – finely chopped

3 tbsp ginger/ garlic paste

1 tbsp red chilli powder

Water as required

Salt as per taste

2 tbs Wheat flour mixed with little water to thicken the gravy

1 tbsp Lemon juice

METHOD

Pressure cook the mutton with enough water and salt (a few full spices can be added for flavour) till the meat gets soft enough and tender. Separate the stock and keep aside.

In another vessel heat the oil and add the onions till nicely brown, add the ginger paste along with the chilli powder and ground Nihari masala. Fry well. Add the mutton stock with some water and let it simmer on slow fire for an hour. Check the taste once done and add salt if required.

Make a mixture of wheat flour with some water and add this to the gravy. Stir well to avoid lumps from forming. Add lemon juice and simmer on slow fire till the gravy is thick and the fat floats on the top.

Garnish with ginger, coriander leaves and green chillies.

Serve hot with your favourite naan or roti. We also had it with rice and it was awesome

Rosemary chicken roast with caramelised onions garlic and chillies

2014-05-26T07:31:00.001+03:00

Here is the recipe for succulent rosemary chicken roast with caramelized onions, garlic and chilies. It's moist and juicy, you will love it.

Ingredients

Chicken 1.2 kg

4 tsp sweet chilli sauce

2 tsp soya sauce

1/ 2 lemon juice

2 flakes garlic

1/2 tsp black pepper powder

3 finely chopped green chillies

1 tsp dry rosemary herb

Wash the chicken and drain the water for 10 to 15 minutes. Marinate the chicken with all the above ingredients and leave it in the fridge overnight.

Next day remove from the fridge and leave it out for 30 minutes.

Take a deep pan with 2 to 3 tbsp oil. Once the oil is extremely hot add the chicken slowly. The skin will be browned turn it over and brown the other side on high flame. Now reduce the flame. Add all the leftover marinade along with another 5/6 tbsp water . sprinkle 1/4th tsp salt. Add 3 thickly sliced onions, 4 slit green chillies and 1 whole pod of garlic. separate the garlic flakes but leave the garlic skin on.

Cover the pan. On very slow flame cook the chicken for 45 minutes until the chicken is cooked and all the water is absorbed by the onion garlic and its gets golden caramelized colour.

Serve the chicken with fried potato wedges or creamy mashed potatoes and salad of your choice. A light yummy meal.

I sliced 2 big potatoes sprinkled it with little salt and shallow

pan fried it in little oil. Turned it over once browned. Sprinkled some cracked black pepper and browned the other side. Voila the succulent chicken roast is ready to be served with fried potato slices. Yummmmm...

Spicy Lamb or Beef Mince Cutlets

2014-02-28T09:07:00.002+03:00

½ kg mince (Mutton/Beef) washed & strained.

1 small onion

3-4 flakes garlic

1 inch ginger

2-3 green chilies (as per taste)

Salt (as per taste)

1 Tbsp White Vinegar

¼ tsp turmeric powder

Put all the above ingredients in a pot and boil for 10 minutes till all the water gets absorbed.

Cool the mixture and now blend it to a smooth paste along with 2 slices of bread.

Make small patties, Brush them with egg wash then coat it with fine semolina or bread crumbs.

Shallow fry the cutlets and enjoy with mint chutney.

You can make a big quantity and freeze. Directly remove from the freezer and deep fry them in hot oil then reduce the flame & cook on slow flame…..

Lamb Chops braised in a puree of green Indian herbs .. aka Mutton champ Hariyali

2014-02-28T08:45:00.001+03:00

During the weekend we visited our local butcher who showed us a lovely rack of lamb chops.. It was pink and juicy and we did not hesitate picking it up. Ended up making a great dish of juicy lamb chops...

1 Kg Mutton Chops (nicely washed & strained)

3 big onions thinly sliced

2 med. Tomatoes finely chopped

4- 5 Tbsp Oil

Masala for grinding:

Grind the be low to a smooth fine paste with enough water.

1 big bunch of coriander leaves (picked & washed)

1 inch pc of ginger

5 green chilies (add more if you like it spicy or reduce if you want it less spicy)

6-7 flakes of garlic

½ tsp cumin seeds

3 tsp coriander seeds

4-5 black peppercorn

Small ball of tamarind

1 Inch pc of cinnamon

4-5 cloves

1 star anise

Take a pot heat oil add sliced onion and fry till it is golden brown. Now add the tomatoes & fry well.

Add the ground paste and fry well till it starts leaving the oil & sides of the pot.

Add the chops, salt as per taste. Add 1 & 1/2 cups of water and let the chops cook on slow flame for 30-45 minutes until the meat is tender & the gravy is thick. (if you want thin gravy add another cup of water) enjoi with green peas pulao or plain rice or Naan.

Would suggest making this dish at least 8 hours in advance to allow the meat to soak up the flavours, however it is equally good if you cant resist the temptation to wait..Enjoy

Quick & Easy Fiery Mutton Curry

2013-10-29T18:11:00.003+03:00

The process may be a bit long..but its very simple and quick if you can do both processes together

Pressure cook the meat with the below mentioned ingredients:

1 kg lamb / mutton (meat with bones)

1 large onion chopped

3 chillies slit

4 to 5 garlic cloves chopped roughly

3 bay leaves

5 to 6 pepper corns

3 to 4 cloves

3 cardamom pods split open

1.5 tsp salt

1 tsp haldi

Pressure cook the meat in a pressure cooker with the above ingredients until tender. You can discard the bay leaves and full spices. Keep aside to mix in your gravy mixture.

For the gravy

2 tbsp oil

4 large onions chopped finely

1 pod garlic chopped finely

2 green chillies slit

2 tbsp ground Kashmiri chilli paste

1 large tomato chopped

1 tbsp vinegar

Brown the onions well in oil. Add garlic and fry till garlic has cooked through or till it has turned lightly brown. Add chopped chillies and chilli paste and fry well for 5 to 10 minutes till the chilli paste is cooked and oil starts leaving the pan/dish. Add tomatoes and let it simmer till cooked. Add a little water if required to break down the tomatoes and to avoid burning. Once tomatoes are cooked add the vinegar.

Finally mix all the contents of your pressure cooker to this mixture and let it simmer on slow fire for 20 to 30 minutes to absorb the flavours. The gravy is usually a thick gravy and water may be added if required to make the gravy thin.

Prawns in Schezuan Sauce

2013-10-27T19:01:00.001+03:00

15 large prawns shelled with tails on, and butterflied (split open from the back)

Marinate Prawns in 1 tbsp soya sauce, pinch of salt, pepper powder & sugar, mixture of red and yellow colour preferably foster clarks for 15 min

Add 1 egg yolk, 1 tbs of flour, 1 to 2 tbsp of rice flour to the prawn marinade. Mix well and deep fry for a few minutes till cooked.

For the Sauce

2 pods of garlic finely chopped

5 green chillies finely chopped

2 tbsp red chilli paste ( I use a paste made of Kashimiri chillies as it is mild and gives a deep red colour)

2 tbsp Soya Sauce

5 tbsp ketchup

2 tbsp vinegar

½ tsp pepper powder

In a wok fry garlic till lightly browned. Add chillies and red chilli paste and fry well till the chilli paste has cooked through or else the raw smell of chilli paste will linger in your sauce.

Add soya sauce, ketchup, vinegar and pepper. Fry for a few minutes till well combined. Toss Prawns in it and stir well till the sauce has coated the prawns.

If you need extra gravy, add some water to your sauce mixture and then thicken with a mixture of 1 tbsp cornflour and 3 tbsp water before adding prawns.

Serve with fried rice or noodles