Fruit Custard

Hats off to the one who founded custard powder! Within minutes, you can make mouth-watering dessert recipes using this ingredient.

You can now delight your loved ones by making fruit custard at your homeself. Very simple dessert recipe which can be made one day before you serve your guests. 

You Need:

Custard powder - 2 tbsp
Milk - 1 lt
Sugar - 1 cup

Take a thick bottomed pan and heat the milk. Once boiled, add the sugar. Meanwhile, take little warm milk and add custard powder to it. Mix well without any lumps. Once the sugar is dissolved, reduce to low flame and slowly add the custard mixture to the milk-sugar mixture. Constantly stir the mixture. This is more important step.

When the mixture starts to thicken, switch off the flame immedietly. Keep it in the fridge till it sets.

Tip: You can check the sweetness before adding the custard. The sweetness will generally reduce little after adding custard mixture. So ensure you add desired qty of sugar.

Once it sets, serve your loved ones along with cut-fruits. You'll be praised the all day:)

Potato Roast

I started to do potato fry recipe which I have posted earlier (Check here), since I chopped potatoes into thin slices, this recipe turned to be more yummy and ultimately delicious. Being thin slices unlike small cubes in potato fry, this turned out to be fully crispy and spicy.

You Need:

Potatoes - 1/4 kg
Kashmiri chilli powder - 2 1/2 tsp
Salt - To taste 
Oil - 3 to 4 tbsp

Peal the potatoes and cut into THIN SLICES. Wash well in cold water. Take a non stick kadai, add 3 to 4 tbsp of oil. Like other side dishes, you need to be generous in amount of oil. Once oil is heated, add potatoes , chilli powder  and salt to taste. The specialty in this dish is cooking covered in low flame without adding water ( In other words, steam cooking). Just in case needed, sprinkle water to avoid burning. Potatoes will be cooked well and FULLY roasted & crispy.

Crispy and delicious potatoes are now ready. Goes well with any rice dishes. 

Vegetable Biryani

Vegetable Biryani is the most common main course for vegan people. It's very easy to cook and tastes really delicious and healthy.

You Need:

Vegetables (Carrot, Potato, Beans , Green peas) - 1 cup ( Finely chopped)
Onions - 2 nos (Finely chopped)
Tomato - 2 nos (Finely chopped)
Ginger Garlic paste - 1 tbsp
Chilli powder - 2 tsp
Garam masala - 1 tsp
Clove, Cinnamon, cardomon, bay leaf - 1 no in each
Jeera - 1 tsp
Rice - 1 cup 
Water - 3 to 4 cups
Salt - To taste

Wash and chop all the vegetables into small pieces and keep aside. You can use either basmati or regular sonamasuri rice, I used the later.

Add 3 tsp of oil or ghee to the pressure cooker. Once heated, add cloves, cardamon  bay leaf, cinnamon, jeera & onions in the same order. Fry the onions till colorless. Then add ginger garlic paste and stir for a min. Add sliced tomatoes and cook they are mashed well. Then add all the spice powders and salt.

Fry for a min and add the chopped vegetables. Add 4 1/2 cups of water, once boiled add the rice. Check the spice level and salt in this stage. If required, increase the spice level and salt. Close the cooker and cook for 10 to 15 min.

Once the pressure is gone, open the lid and check if water is evaporated. If not, keep in low flame and close the lid and keep for few min.

Garnish with coriander if desired.

Serve with raitha or potato roast (Recipe here) to your loved ones.

Momos (Dumpling)

MOMOS - as the name sounds different, this recipe tastes great. Very easy and different snack recipe. I have tried both Chinese and Indian version.

You Need:

For filling (Chinese version)

Boenless Chicken - 1/4 kg
Onions - 1 nos (Finely chopped)
Green chillis - 3 to 4 nos (Finely chopped)
Ginger - 1 no small piece (Finely chopped)
Soya sauce - 1 tsp
Salt - To taste

For Filling: ( Indian version)

Veggies ( Potato, Carrot, cabbage) - 1 cup ( Finely chopped)
Onion - 2 no ( Finely chopped)
Ginger - Garlic paste - 1 tsp
Chilli powder - 1 1/2 tsp
Garam masala - 1/2 tsp
Salt - To taste
Soy sauce - 1 1/2 tsp

For Dough:

Maida flour - 1 cup
Oil - 1 tsp
Salt - A pinch
Water - 1/4 to 1/2 cup

Prepare the filling first.

Chinese version:

Cut the chicken into small pieces. Take a non stick pan, add 2 tbsp of oil. Once heated, add green chillis  ginger, chicken and salt. Stir well and add soy sauce as well. Cook covered in medium flame by adding little water  till chicken becomes tender and cooked well. The water should be evaporated and it should be dry.

Let it cool down. Shred the chicken pieces by hand. Alternatively you can coarsely grind the mixture.

Indian Version:

Chop all the veggies and keep ready. Take a non stick pan, add 3 tsp of oil. Once heated, add chopped onion, ginger - garlic paste and stir for one min.

Add all the veggies and stri fry for few min. Then add all the spice powders and mix well. Adjust spice powder depending upon your liking. Add salt and soy sauce. Add little water for veggies to cook. Cook covered till all the water is evaporated and mixture is dry.

Remove from flame and allow it to cool.


Mix flour, salt, oil and water. Make a soft dough by kneading vigorously for about 15 to 20 min. Do not let the dough to dry out. It will become hard.
Divide the dough into small balls. Roll it to 4" dia and keep the filling in between. It should neither be thick (may not cook properly) nor be thin (it will be transparent).

Now cluster the edges towards center so that the filling is completely covered and gently twist like a money bag. You can steam it for 10 min or deep fry.

Be creative and prepare your own filling.

Serve these steamed or fried version as evening snacks to your kids. They taste absolutely great.

French Toast

You Need:

Eggs - 3 nos
Milk - 1/2 cup
Sugar - 1/2 cup ( +- as per required sweetness)
6-7 slices of bread (Avoid using wheat bread) 

French Toast

Mix all the ingredients except bread and beat them well. Heat the oil, in a skillet. Then dip both sides of bread slices in the mixture and shallow fry them over medium heat, till they turn to light golden brown.

Serve warm. French Toasts are good to go at breakfasts. Kids who don't like to drink milk in the mornings, give them this recipe for breakfast. They will love it:)

Poached Egg Curry

You Need:

Eggs - 5 nos
Onion - 2 nos (finely chopped)
Ginger-Garlic paste -2 tbsp
Tomatoes -1 nos large size (finely chopped)
Turmeric powder-1/2 tsp
Red chili powder- 1 1/2 tsp
Coriander powder -1 tsp 
Cumin powder - 1
/2 tsp
Garam Masal powder-1 tsp
Salt  - To taste

Heat oil - 1 tsp in non stick kadai and add onions, fry until translucent. Add ginger-garlic paste and stir for 2 min. Then add tomatoes and cook covered for 5 min till the tomatoes are mashed and become soft in low flame. Then add all the spice powders, salt and fry for 5 min. Add 2 cups of water and let it boil. Check the consistency of curry in this stage. You can add water more and boil again. 
Carefully break the eggs and pour in the curry. Make sure the yoke (yellow) is intact. Add gravy on top of the egg with spoon. Cook covered in low flame for 10 min. Garnish with coriander if desired.

Yummy poached egg curry is now ready. This taste really delicious, taste different from the normal egg curry.   

Ghee - Jeera Rice

You Need:

Rice - 1 cup
Water - 3 cups
Jeera - 1 1/2 tsp
Pepper - 1/4 tsp
Salt - as per taste
Ghee - 3 tsp
Green chilli's - 3 nos

Take a non stick pan, add ghee. Add the pepper, jeera & chilli's till everything is fried for a minute. Add water in microwave pan, add salt & fried spices. Add rice and water to this mixture and keep in high temp in microwave for 8 to 10 min uncovered or till it is cooked. Alternatively you cook in pressure cooker.

Here's a tip for you. If you want your rice to be non-sticky, keep it covered in the last one minute in microwave oven.

Here's your non sticky, hot and ghee flavored rice is ready to be served.

Kadai Chicken (Version I)

There are many ways to cook kadai chicken. Here's mine (Version 1):

You Need:

Chicken - 250 gms
Onion - 2 nos ( Nicely Grinded)
Chilli powder - 1 1/2 to 2 tbsp (I used kashmiri chilli powder)
Chicken masala (Any brand - I used Aachi's) - 1 1/2 to 2 tsp
Ginger - Garlic paste - 1 1/2 tsp
Salt - as per taste
Curd - 3 to 4 tsp (optional)

Take a non stick pan, add oil. Add the grinded onions and fry it raw smell goes off and it turns slight golden brown color. Add ginger - garlic paste and fry well. Then add all the spice powders and finally chicken. Cook till the oil separates from the gravy. Add water if needed to avoid burning.

Finger licking chicken kadai is now ready to be served with ghee rice or roti.



Maida flour-1 cup
Baking powder -1/2 tsp
Rice flour-2 tbsp
Ghee-4 to 5 tbsp
Water-1/2 cup for dough (or little less)
Sugar-1 1/2 cups
Water-1/4cup (for syrup)
Oil - For deep frying

First Trial

Second Trial
Note: During my first trial, due to addition of baking soda, my kaja's went out of shape. My second trial turned out to be very authentic. You need one or more trials to get right dough consistency.

Take maida/flour in a bowl, add ghee, baking powder to the maida/ flour, add sufficient water to make a dough, knead well. The dough should be like puri or chapathi dough. Divide the dough into two balls and roll into big chapathi. Mix rice flour and ghee in to a paste, lightly smear this paste on the chapathi, place another chapathi on top of it like a stack of 2 chappathies. Roll it like a mat and cut them into small pieces lengthwise. Heat oil and deep fry the kajas and drop them directly  into the hot  sugar syrup(one string consistency). Let the kaja absorb the syrup for a while. Remove from the syrup.

Serve Kaaja - Sweet delicacy of Andhra to ur near and dear ones.

Tindora Roast (Kovakkai varuval)

Tindora is a diabetic friendly vegetable, very famous in Hyderabad. Serve this spicy tasty tindora roast as side dish. 

You Need:

Tindora - 1/4 kg (Kovakkai in tamil)
Chilli powder - 1 tsp
Salt - To taste
Oil - 2 tbsp

Cut the tindora into thin round slices. Wash well in cold water. Take a non stick kadai, add 2 tbsp of oil. You need little more oil for this recipe when compared to other side dish recipes. Once oil is heated, add tindora, chilli powder, salt. Reduce to low flame. Stir well until it is cooked and masala is well coated and roasted. Sprinkle water to avoid burning. Tindora takes little more time while cooking than other vegetables.

The taste of this dish depends on fresh tindora and cooking in low flame till it is well roasted.

Chicken Tikka

Chicken Tikka (Version I)

This is very ancient recipe, I say. Very simple yet irresistible! So here comes the recipe.

You Need:

Boneless Chicken pieces - 1/4 kg
Chilly powder  - 1 tsp
coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Pepper powder - 1/2 tsp
Jeera powder 1/2 tsp
Ginger Garlic paste - 2 tsp
Curd -  1 cup
Red food color - 1/4 tsp ( Optional)
Salt To taste
Oil - As needed

Take a bowl and make a thick paste of above ingredients except chicken and oil. Add the chicken pieces and mix well. Keep it for marination for 3 to 4 hrs in refrigerator. 

Meanwhile take a wooden skewers and place it in water for one hour. Arrange the chicken pieces in the skewers and place on a tray. Pre heat the convection oven to 325 degree Fahrenheit and cook for 10 to 15 minutes each side. For each 5 min, apply oil over the pieces using brush or cotton. During last few min, check for every one min to avoid burning. 

Remove from the oven and squeeze lemon and serve hot. 


Dont use the wooden skewers without soaking them in water. This is done to avoid burning. You can use the same masala and use soya or paneer and prepare paneer tikkas. 

Just to tempt last one

Potato Fry

People of all ages loves potatoes. It's one of the veggie which kids will never say "NO".The way of cooking & the use of kashmiri chilli makes this dish to be more tasty & appealing ;)

You Need:

Potatoes - 1/4 kg
Kashmiri chilli powder - 2 1/2 tsp
Salt - To taste 

Peal the potatoes and cut into small cubes. Wash well in cold water. Take a non stick kadai, add 3 tbsp of oil. Like other side dishes, you need to be generous in amount of oil. Once oil is heated, add potatoes , chilli powder  and salt to taste. The specialty in this dish is cooking covered in low flame without adding water ( In other words, steam cooking). Just sprinkle water to avoid burning. Potatoes will be cooked well and semi roasted.

Crispy and delicious potatoes are now ready. Goes well with any rice dishes. 

Gobi Manchurian (Dry)

Its the most popular appetizer served in almost all Indian restaurants back in India and now too. Where ever we go, me and my hubby search for this in the menu card:)

Both my first and second trial of Gobhi Manchurian are similar and needless to say it turned out great. What I've tried is dry version. Will soon try wet version and post soon. 

You Need:

Cauliflower - 1/2 kg ( Cut into bite sized Florets)
Besan Flour - 1/2 cup or 6 tbsp
Corn Flour - 1/4 cup or 4 tbsp
Ginger Garlic Paste - 1 tsp
Chilli powder - 2 tbsp 
Soya sauce - 1 tsp for Batter, 2 tbsp for Sauce
Oil for frying
Salt to taste
Onion finely chopped - 1 small 
Tomato Ketchup - 4 tbsp
Green Chilli's - 2 nos (Optional)

First Try

Second Trial - Dry

Gobi Manchurian - Sauce coated

Cut the cauliflower into small florets and wash well in cold water. Pat dry. Now take a bowl and mix together besan flour, corn flour, ginger - garlic paste, soya sauce, chilli powder and salt with some water to form a thick batter. Heat oil in a pan on medium heat. Dip each floret in the batter and fry till it becomes crispy in very low flame.  Lay them on a tissue paper to drain the excess oil.

During my second trial, I used kashmeri chilli powder and hence the appealing color. You can use normal chilli powder and use pinch of kesar color if desired.

Sauce: ( Prepare just before serving)

Heat oil - 1 tsp in non stick tawa, saute the finely chopped onions. Then add ketchup and soya sauce and mix well. Add small pieces of shopped green chilli's (I have used during my first trial only). Add little water and cook in medium flame. Add the fried cauliflower and mix well until it's coated well with sauce.

It tastes delicious when served with sauce coated and caramelized onions. Serve these tongue-tinkling as evening snacks.

Vinayagar Chaturthi

Hai friends,

This year me and my hubby had celebrated the festival at mom's place and I have just finished eating a platter of sweet modak and drank yummy kheer before started posting here ;) Will try various festive recipes and start posting here.

Our first vinayagar chavithi was at USA. So this year, it was more special with family. Chit-chat, carrom, evening & night show movies, playing cards, cooking , photo session and lots more..:)

Lunch menu includes Sweet modak (obviously), moong dhal payasam (kheer), salad, vada, papad, rice, sambar, rasam, curd, panjamirtham, cauliflower roast, cabbage fry.....Wow..whatta a menu:)

Happy Ganesh Chaturthi to all my viewers and friends!!!

Pepper Chicken

You Need:

Boneless chicken - 1/4 kg
Onion - 2 nos ( Finely Grinded)
Ginger Garlic paste - 1/2 tsp
Pepper powder - 1 1/2 tsp
Chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 2 tsp
Jeera powder - 1/4 tsp
Salt - To taste

Take a non stick pan, heat 2 tbsp of oil. Add onions and saute till its color is slightly changed. Then add chicken pieces and saute for a min. Add all the spice powder and salt. Mix well and add little water.

Cook covered till the chicken pieces are well cooked and water is all evaporated. The masala should be well coated with the chicken pieces.

Serve this spicy tasty dish to your loved ones as an appetizer. 

Chilli Chicken ( Wet version)

You Need:

Boneless Chicken - 1/4 kg
Chilli chicken masala ( Any Brand)
Onion - 2 nos ( Finely Grinded)
Tomato 2 nos ( Finely chopped)
Chilli powder - 1 tsp
Red chilli - 2 nos
Coriander powder - 1 tsp
Salt - To taste

Prepare the chilli chicken as per the procedure given in the masala packet. Keep the fried chicken pieces aside. Use the tissue to drain excess oil.

Take a non stick pan, heat oil. Then add onions and saute it it slightly changes color. Then add tomatoes and cook till the tomatoes are cooked and mashed. Add the spice powders and salt now. Cook till the oil separates from the gravy. Add little water if needed. Stir in between to avoid burning. Once the masala is well cooked, add the fried chicken pieces to the mixture and mix well. The chicken should be well coated with the masala.

People who don't like dry dishes, they will surely love this chilli chicken. This recipe goes well with Ghee rice or roti. 

Dhal Tadka


This is my mom's version of making dhal. Will soon post my MIL's version:)

You Need:

Toor dhal - 1/4 kg
Red Chilli - 3 nos
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Cilantro - For Garnish
Turmeric powder - A pinch
Salt - To taste
Asafoetida - Pinch

Wash the toor dhal twice in cold water. Add 3 cups of water and pinch of turmeric powder and pressure cook it for 10-15 min.

Take a non stick pan, heat oil. Once heated, add mustard seeds, once popped up, add cumin seeds, red chilli, asafoetida and saute for a min.

Add the temperings to the dhal and garnish with coriander seeds.

A simple dhal curry is now ready. Very quick and easy curry when you have nothing in your kitchen or when you are back from your vacation. Serve this dhal tadka with omelette to your loved ones.

Fish Cutlet

Ready for the Indian Fish cakes recipe?

You Need:

Fish ( I used seer fish - vanjaram in tamil) - 1/2 kg
Onion - 2 no (  Very Finely chopped)
Chilli powder - 2 tbsp
Ginger - Garlic paste - 1 tbsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1/4 tsp
Egg - 1 no
Bread crumbs - 1 cup
Corn flour - 1 tbsp
Potato - 1 no ( Small, boiled, peeled & mashed)
Salt - To taste
Oil - To shallow fry

The type of fish you use is up to you. Any fish with single center bone would be good as it is easier to clean.

Rub the fish with salt and turmeric powder. Wash after 5 min. Turmeric powder will act as antiseptic agent. 

Fry the fish pieces one by one in non stick pan in little oil. Don't cook till it is roasted. The fish pieces should be just cooked. 

In the same pan, fry the finely chopped onions and saute for a min till onion has become translucent. Add the spice powders, salt, potato and mashed fish in the same order and saute for 3 min till it loses the moisture content and mixed well. 

Transfer the mixture to a bowl, add corn flour and mix well. Divide into equal shaped balls. Shape the balls into desired shape.

Beat the egg in a bowl. Dip the cutlet in egg mixture and roll it over them in bread crumbs and keep aside. Do the same for all cutlet pieces.

For Vegan people, mix the maida in little water and use as substitute to egg mixture.

Heat oil in kadai and deep fry the cutlet till it is golden brown in color in medium flame. 

Serve these as snacks or as appetizer or as a breakfast along with an omelette. It's crispy on outside and soft on the inside. 

Palak Potato

You Need:

Potatoes - 2 nos
Spinach - 1 bunch ( If you want more gravy, use 2 bunch)
Onion -1 No (Small, finely chopped)
Coriander powder - 2 tsp
Chilly powder - 1 tsp
Garam masala - 1/4 tsp
Turmeric powder 1 1/4 tsp
Mustard Seeds - 1 tsp
Bengal Gram - 1 tsp
Salt - To taste
Oil - 2 tsp

Take a non stick pan, add oil. Add mustard seeds and Bengal gram. Then Add the chopped onions and saute it  become soft. Once cooked, add the potatoes, salt and all the spice powders. Fry for a min. Then add little water for potato to cook. 

Meanwhile, take the spinach leaves, chop it and wash it twice. Once the potatoes are 3/4th cooked, add the spinach leaves and cook covered for approx 5 min till the spinach is cooked and nicely coated over the potatoes. Evaporate the water from the mixture if you want it be dry. 

Spicy and healthy palak potato is now ready to be served with roti's and jeera rice. 

Pani Puri

Pani Puri's are Indian snacks like Donuts are to US people or Tacos are to Mexico! 
This sensational street food is very popular among all age groups. Every home have their own version of Pani Puri in terms of filling. Here's mine: 

You Need - For Sweet-tangy sauce

Dates - 20 nos (Small Pieces)

Jagerry - 1 1/2 cups (Grated)

Tamarind (adjust) 1 lemon size ball

Chilli powder - 1 tsp

Water 2 cups.

Salt - A pinch

Chat masala - 1 tsp (Optional)

In a non stick pan, add the tamarind along with the water and bring to a boil until it becomes thick paste. Once cooled down, grind tamarind mixture along with dates to a fine paste. Pour this tamarind-date paste back to non stick pan,cook for 10 mins on medium flame. Add the grated jaggery and allow it to melt with the tamarind date mixture.  Add all the spice powders and pinch of salt. Continue to cook till it becomes little thick, approx 20 mins on medium low flame. Turn off heat and allow it to cool.

This is how the sweet sauce looks like when done. It will have a sweet-tangy and a little spicy flavor. You can use this sauce in all other chaat items.

You Need: For Filling

Potato - 2 nos ( Boiled, peeled, mashed, salted)

Chick peas - 1 cup ( Boiled)

Curd - 1 cup

Boil , peel and mash the potatoes. Add salt to taste. Boil the chick peas separately. 


Break the top the puri, add potatoes, few chick peas, 1 tsp of curd, 1 tsp of sweet tangy sauce, pinch of chilli powder and chaat masala. 

Stuff the whole puri into your mouth till you feel the erupt of flavors - spicy and sour curd, salty potatoes, crispy puri and sweet-tangy sauce! you know you've reached HEAVEN..:)

Chicken Bytes

This is my own recipe. 

You Need:

Chicken - 1/2 kg ( Breasts pieces are preferred)
Chilli Powder - 2 tbsp
Coriander powder - 1 1/2 tbsp
Cumin powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - To taste
Oil - 3 to 5 tbsp

You need generous amount of oil for this recipe.  Take a non stick kadai, heat oil in medium low flame. Cut the chicken breasts into very small pieces and keep ready. Once the oil is hot, add the chicken pieces and fry for a min till the color changes. Add all the spice powder and stir well. Add little water and cook covered in medium low flame till the chicken is cooked well and coated well with masala. Stir fry in between to make sure it is not burned. There are chances when you stir, chicken breasts can come like thread as seen in the pic.

Serve this finger-licking chicken bytes as side dish with roti or as appetizer.  Kids will love this recipe.

Crispy Chicken Kofta's

You Need:

Boneless Chicken - 1/2 kg ( cut into small pieces)
Onion - 1 no ( finely chopped)
Chilli powder - 1 1/2 tbsp
Turmeric powder - 1/4 tsp
Salt - To taste
Bread crumbs - 2 cups
Ginger Garlic paste - 1 1/2 tsp
Green chilli - 3 nos
Coriander powder - 1 tbsp
Cilantro leaves - Little ( finely chopped)
Oil for deep frying

Take a non stick pan, add 3 tsp of oil. Add all the ingredients starting with onions, ginger-garlic paste, chicken, spice powders and cilantro along with 2 cups of water (except the bread crumbs) and cook till the chicken pieces are tender and cooked well. The water should be evaporated.

Once they are cooled, coarsely grind the mixture without adding water. Make small balls from this mixture and roll these balls over bread crumbs till they are evenly coated.

Deep fry the kofta balls till they are golden brown in color.

Serve these crispy chicken kofta's as appetizer. Try this dish and share your views.

Chicken Roast

You Need:

Chicken drumsticks - 1/2 kg
Chilli powder - 3 to 4 tbsp ( I used kashmiri chilli powder)
Coriander powder - 3 tbsp
Jeera powder - 1 tbsp
Turmeric powder - 1/4 tsp
Salt - To taste
Curd / Yogurt - 1/4 cup

Take a bowl, add the spice powders, salt and curd. Mix well to make a fine paste. Meanwhile, wash and pat dry the drumstick pieces. Apply the paste evenly to the chicken and marinate for about one hour.

Take a non stick pan, add 5 to 6 tbsp of oil. Shallow fry the chicken drumsticks in medium low flame for about 10 min. Add 1/4 cup of water and cook covered for about 10 min. Then cook un-covered till the spice masala is cooked/roasted and chicken is tender. Care should be taken in between to check if the chicken pieces are getting burned. 

 So for people who are looking out for a different chicken recipe, this is definitely worth a try. 

Prawn Roast

You Need:

Prawns - 1/2 kg
Chilli Powder - 3 tsp
Salt - To taste
Coriander powder - 1 1/2 tsp
Jeera Powder - 1/2 tsp

Make a paste of chilli powder, coriander powder, jeera powder and salt. Remove the shell from the prawns and wash it twice. Apply the paste evenly to the prawns till it is coated well. Let it sit for one hr.

Heat the oil ( 3 tsp) in pan, add the prawns ( 3 to 4 nos at a time) and fry them in medium flame. Make sure you don't cook overtime, otherwise it will be like rubber.

Fry till the spices and prawns are cooked well. It takes 5 to 7 min.  Always fry in batches for ease.

Very easy recipe for bachelor's, by using very less ingredients and very little time.

Serving the dish is as important as the taste. Insert each prawns in each tooth pick and serve your loved ones. This will surely be the top of the dish during potluck:)

Sent this recipe to Any one can cook event.

10 Min Laddu

This is one of the easiest recipe you can do in less time.

You Need:

Roasted Split gram dhal (Pottu kadalai ) - 1 1/2 cup ( Nicely powdered)
Sugar - 3/4 or 1 cup ( Nicely powdered)
Ghee - 1/4 cup
Cardamon powder - 1/4 tbsp
Cashew nuts / Rasins - 3 tsp (optional)

Take a bowl, add roasted gram dhal, sugar, cardamon and nuts if desired. Mix well and add the warmed ghee little by little. Constantly mix by the hand. The mixture should have just about enough ghee, so that it can shape into laddus or whatever shape you like. Of course you can add more ghee if you want, but make sure you go to gym afterwards ;) You can substitute milk instead of ghee to shape into laddus.

The ghee is actually which brings this to be delicious sweet. 

Yummy maavu laddu is now ready.

Eggplant Fry

You Need:

Eggplant - 1 no
Chilli powder - 1 1/2 tsp
Salt - To taste
Coriander powder - 1/2 tsp

Wash and cut the egg plant into thin sliced round pieces. Add the chilli, coriander powder, salt to a bowl and make a paste by adding little water. Apply the mixture evenly to the eggplant pieces and marinate for about an hour.

Shallow fry each pieces in generous amount of oil, till it is cooked and turned golden brown in color.

This goes well with dhal rice or sambar rice.


Haleem is basically a Arabic dish. You get haleem in Hyderabad which i have tried and it is different from what given below. I learnt this recipe from my Pakistani friend. 

You Need:

Boneless Chicken 3/4 kg
Shan Haleem Masala (It contains, 2 packets inside the box; one is the spice mix, and the other is the lentil/grain/pulses mix)
Onions - 2 nos
Green Chillis - 2 nos
Ghee/Oil - For cooking

Take a non stick pan, add ghee/oil. Add the chicken pieces and the spice powder ( 1/2 packet). Add 1/2 cup water and cook till the chicken is cooked and all the masala is well coated. You can also use pressure cook for 4-5 whistles. Use boneless and skinless chicken breasts for authentic results. Shred the chicken with your hands or using mixer. Make sure you don't grind the chicken.

Take a another non stick pan, add the shredded chicken , half packet of pulse powder, lots of water and cook for about 1 to 2 hrs or till you get the consistency as shown in the pic. The pulses should have cooked fully and blended well with the chicken.

Mean while fry the onions in oil. Chop and add the green chilli's and the fried onions to the haleem before you serve.

This tastes best with roti and even delicious when had as it is. You can also try with meat. 

With little patience, you cook yummy food and delight your loved ones.

Green Thai Chicken Curry

You Need:

Onion - 1 no (finely chopped)
Egg plant - 1 no ( cut into small pieces)
Bell pepper - 1 no ( Red or Green color or half of both , Chopped)
Carrot - 1/2 no (Chopped, Optional)
Chicken Breasts - 250 gms (cut into small pieces)
Thai Green curry paste (any brand) - 4 tbsp
Coconut milk - 2 cups
Salt - To taste

Note: The original recipe calls for use of fish sauce, basil leaves & bamboo shoots. But the below recipe is my own version. Similar to authentic recipe.

Take a non stick pan, add 2 tsp of oil. Add the diced onions and fry well. Once it is cooked, add the one cup of coconut milk. Once it starts to boil, add the thai green curry paste and stir for about 2 min. Add 2 cups of water and cook in high flame. When it starts to boil, add the chicken ( Chicken breasts are preferred). Cook in the low flame till the chicken is cooked. Then add all the vegetables and bring to a boil. Add the rest of coconut milk, salt and let it cook for another 5 min. check the consistency of curry and switch off the flame.

Delicious Thai green curry is ready to be served with rice.

Mutton Liver Curry

You Need:

Mutton Liver - 250 gms
Rasam Powder - 4 tsp (Check recipe here)
Onion - 4 nos (nicely chopped)
Turmeric powder - a pinch
Salt - To taste
Oil - 3 tsp

While it is being cooked

Mutton Liver Curry

Take a non stick pan, add 3 tsp of oil. Then add onions and fry it is turned golden brown. Add 1/2 salt to cook the onions faster. Add turmeric powder and fry well. Frying onions is very important in this recipe.

Add the mutton liver and rasam powder. Add water and cook covered for 15 min. Check in between to prevent burning. Add more water if required. Check the spice level and add rasam powder if needed. Cook till the oil separates from the curry. Once the desired gravy is obtained, switch off the flame. Garnish with coriander leaves.

Mutton liver is a great source of protein. Those who have cholesterol concerns should avoid lamb liver. 

Spicy Mutton liver curry is ready to be served with hot rice.

Banana Kheer/Payasam

Banana is a healthy fruit ,easily avilable and very cheap indeed.This fruit which is available through out the year and we need not wait for the season.

You Need:

Ripe Banana's - 2-3 nos
Milk - 2 cups
Water - 1/2 cup
Jaggery - 1/2 cup (Powdered)
Sugar - 1/4 cup ( As per sweetness)
Nuts (Cashews, Badam, Raisin) - 1/4 cup
Butter/Ghee - 1tsp

Mash the riped banana's with hand so as to form a nice paste. Take a pan add 2 tsp of butter and then add the banana paste to it and fry till it turns slighty brown. Next add either jaggery/sugar to it and keep mixing properly when all the jaggery/sugar is properly mixed well. Then add milk and water to it and simmer it to cook for 5 mins. 

You can add cardammom powder if you need  flavour.  Add the butter roasted nuts to it and mix properly and bring to boil and allow it to enhance the flavour by increasing the heat and cooking for another 4 mins. Depending upon the required consistency, add milk.

Hardly take 15 min to prepare this dessert. Serve hot or chilled. Kids will love it. 

Egg masala - Kerala style

You Need:

Eggs - 6
Onion - 4 nos (thin sliced)
Tomato - 2 ( nicely chopped)
Ginger Garlic paste - 1 tbsp
Green chillies - 3 ( slitted)
Turmeric powder - 1/4 tsp
Chilly powder -  1.5 to 2 tsp
Garam masala - 1/2 tsp
Salt - To taste
Oil – As required
Cilantro - For garnish

Boil the eggs in water for about 10 - 15 minutes or until they are done. Remove their shells. Cut them into halves. Keep aside. Heat 2 tbsp oil in a non-stick pan at medium heat and splutter the mustard seeds. Add  ginger,  garlic and green chilies. Once they are done, add the sliced onion, curry leaves and little salt. Stir-fry until onion turn golden brown in color. Now add the chopped tomatoes. Cook covered for a few minutes at medium heat until they get mashed up and the oil separates. Now add all the masala powders. Stir until the oil separates. You can sprinkle a little water to avoid the masala powders from getting burnt.  Now add the egg halves. Mix them carefully with the masala. Cover with the lid and cook for one minute at very low heat. Garnish with chopped cilantro. 

Yummy egg masala is ready to be served hot with chapatis or rice.
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