GOAT BRAIN OMELETTE


This is like a souffle ,and an excellent side dish

with rice and curry or as a stuffing for rotis.

Very simple on preparation, so do try this dish,

and post in your comments!

To the recipe now

INGREDIENTS

3-4 brains ( membranes removed and mashed lightly)

3 eggs

3 potatoes boiled and mashed

1 cup chopped onions/spring onions

3-4 green chillies chopped fine

Curry leaves

1 tsp pepper powder

1/4 tsp cummin powder( optional)

Salt to taste

Oil to make the omelettes

METHOD

Mix all the ingredients well.

Heat a tsp of oil in a flat pan,and pour a ladle of

the mix ,and cook on a medium flame .

Flip over and cook on both sides.

Tip : Cover with a small lid after pouring,and when you flip to the other side remove lid .

RADISH & CARROT PORIYAL


This a lovely side dish with rice and rotis.

Everyone knows the benefits of carrot and

radish,and I think I needn’t get into the topic.

Well, both are highly nutritious and I thought

to mix both root vegetables.The combination

was indeed lovely.

For the recipe now

INGREDIENTS

2 radish peeled and chopped

2 carrots ( I used the red carrots )

I onion chopped

1 chopped garlic

1/2 tsp mustard

1/2 split urad dal/ gram dal

2 red chillies

1/4 tsp.turmeric

1 tblsp.oil

Curry leaves

1/2 coconut,2 green chillies,1/2 tsp cummin seeds ( dry ground)

Salt to taste

METHOD

Heat oil,add mustard,dry chillies,urad dal and

curry leaves.

Next add the chopped vegetables with turmeric

and salt and cook with a little water on a slow

flame.

Once the vegetables are cooked add the ground

coconut and mix well.

Remove from fire.Serve with rice .

CHILLI GRAVY ( MIRCH KA SALAN)


This is a famous dish from the Hyderabadi

cuisine served with biriyani or pula is.

Even, though chilli is the key ingredient, it isn’t

hot and spicy . The heat of the chillies, can be

tolerated and enjoyed .

You could use julienned capsicums to substitute

for chillies

This recipe can be tried with baby brinjal,onion

cherry tomatoes….

So do try this awesome recipe, and post in your

comments!

INGREDIENTS

Green chillies/ capsicums

1 tsp mustard seeds

2 dry chillies

1/2 tsp cummin seeds

1/4 tsp fenugreek seeds

Curry leaves

1/4 cup tamarind water

1 tblsp chilli powder

1/2 tsp turmeric

1/4 tsp garam masala

1/2 tsp roasted cummin powder

3-4 tblsp oil

Dry roast and grind to a paste

1/4 cup peanuts

1 tblsp coriander seeds

2 tblsp sesame seeds

2 tblsp poppy seeds

1/4 coconut/2 tblsp copra / desiccated coconut

1-2 tblsp jaggery

Salt to taste

Coriander leaves

METHOD

First dry roast the bold listed , grind to a paste

and set aside.

Heat oil in a pan , add mustard seeds,cummin

seeds,fenugreek seeds,dry chillies . When the

mustard seeds starts to splutter add the green

chillies and sauté till the chillies turn color .

Next add the spice powders, and tamarind

water and let it boil.

Next add the ground peanut paste , jaggery and

cook on a low flame till oil separates.

Garnish with coriander leaves

SHRIMP SCAMPI MASALA


Scampi is one tasty dish no one could resist.

It is made with pastas, stir fry, battered or different types of rice.

Today’s recipe is scampi masala with few ingredients, but rich in taste.

Do try this and post in your comments.

To the recipe now.

INGREDIENTS

400-500 gm scampi

1 big onion

2-3 green chillies

7-8 cloves garlic

1 inch piece ginger

1 tblsp. chilli powder

1 tblsp coriander powder

1 tblsp.cummin seed powder

3-4 tblsp oil

Few curry leaves

Salt to taste

A sprinkle of pepper powder( to be added last)

METHOD

Clean the scampi, ( let the tails on).

Wash and add turmeric powder and salt and leave it in the fridge for some time. ( you

could marinade overnight too)

Grind the onion ginger, garlic,and green chillies to a paste.

Heat oil , slightly toss the shrimp in oil for 2 minutes and remove from fire.

Add the ground paste to the same hot oil and cook with a little salt for 5 minutes.

Next add the rest of the ingredients.

Add 3/4 cup water and cook till slightly thick.

Next add the scampi, and cook till thick ( not more than another 5-7 minutes).

Remove from fire and sprinkle pepper. Serve hot.

SESAME CHILLI CHICKEN


This is a dish which can be served with any rice.

First the chicken has to be fried slightly and mixed in with the amazing spicy hot and

sweet sauces and chillis.

You can use boneless or chickenwith bones.

This recipe can be tried with fish fillet ,prawn and squid or thinly sliced meat.

So for the recipe now

INGREDIENTS

To fry chicken (500 gm chicken)

2 tblsp.chilli powder

salt

2 tblsp besan/gram/chickpea flour

oil for frying

Method

Mix the chicken with the ingredients and set aside for few minutes.

Fry till light brown and set aside.

For the sauce

1 bunch spring onions chopped

4-5 green chillies julienned

1 tblsp chopped garlic

2-3 tblsp.sesame seeds

2-3 tblsp honey or jaggery

2 tblsp chilli paste

1/2 tsp pepper powder

2-3 tblsp.tamarind paste/ vinegar 1/4 cup.

2 tsp.cornflour

salt to taste.

2-3 tblsp.oil (you cn use from the leftover fried oil)

METHOD

Heat oil.add the garlic.When lightly browned add the spring onions,green chillis .

(reserve a little spring onion leaves only and green chillies for garnishing)

Next add the fried chicken ,stir for 1 minute and add all ingredients listed for sauce and

cook till you get a silky look.

Garnish and remove from fire.

Serve hot.

SWEET ‘N’ SOUR TENDER JAK ( KATHAL)


This is a good recipe for vegans who love Chinese food.

You have to slice the jak thin,fry it and add to the sauce. Simple and easy!

I will be going to the recipe right away.

INGREDIENTS

1 cup slices of washed,sliced raw jak fruit.

1 tsp chilli powder

1 tsp vinegar (optional)

a litle salt

METHOD

First soak the sliced pieces in buttermilk and salt.Wash well, and then marinade with

chilli powder and salt.

For the batter

2 eggs (vegans opt out the egg and use 1/2 cup flour)

1 tsp chilli powder

tblsp.water

1/4 tsp.baking powder

3-4 tblsp flour.(1 tsp cornflour /rice flour )

salt to taste.

Oil for frying.

method

Separate the yolks from the whites.

Beat the whites till stiff,and add in the rest of the ingredients gradually.

Dip the jak pieces and deep fry in oil  till golden brown.

Set aside till you prepare the sauce.

For the sauce

1 onion sliced

1-2 green chillies /capsicum sliced

1-3 tomatoes chopped fine

2 tsp.ginger- garlic paste

1 -2 tsp.red chilli powder or chilli paste

1/4 tsp.pepper powder

1/8 th cup white vinegar or any vinegar

tblsp.honey or sugar

1/4 teacup tomato sauce

1 tblsp.cornflour mixed in 1 cup water (you could add more according to the amount

of sauce you require)

few chives chopped to garnish

salt to taste.

METHOD

Take 2-3 tblsp.of oil (from the oil you fried the jak).

Add the onions and saute with the rest of the ingredients except the cornflour mixture.

After 5 minutes of cooking add the cornflour- water mixture.(it will thicken quickly).

Cook till thick and glossy.

Remove from fire.Drop in the fried jak and chives.Mix well.

Serve with fried rice,egg rice, noodles .

Note: The same recipe can be made with 1/2 cup pineapple pieces or 1/2 cup orange juice.

Your favourite vegetables or other seafood can be made in the same way.

Meat balls or vegetarian balls (koftas) also will taste good.

ACHARI CHICKEN


This is a finger licking tangy dish, which could be tried out with any meat,seafood,or

vegetarian dishes too.

Can be served with any rice or rotis .Well,I made..as a side dish for biriyani.

Let me share the recipe right away!

INGREDIENTS

500 gm boneless chicken

Few whole small onions

4-5 slit green chillies

Few thin strips of ginger

1 tblsp chilli powder

1 tsp kashmiri chilli powder

1 tsp.garam masala

4 tomatoes pureed

3 tblsp oil

1 tblsp gram dal flour

1 tsp sugar

1/2 tsp.mustard

1/2 tsp cummin seeds

1.5 tblsp amchur (  dry mango powder)

1 tblsp kasuri methi leaves ( dried fenugreek leaves)

Salt to taste

METHOD

Heat oil in a wok/ kadai ,add the mustard and cummin seeds.

Add the chicken,ginger,green chillies and when the chicken changes color,add the

powders with the besan flour and mix well.

Next add the tomato puree and onions with the sugar and cook on a low flame till the

raw smell is gone and the oil separates.

Add kasuri methi leaves and cook till you need the required gravy.I made it a little dry as

i served as a side dish for biriyani.

Note: You could also fry/ roast the meat to add to this masala.

PINEAPPLE PACHADI


This dish is from the Kerala cuisine. The Onam Sadya is the vegetarian banquet of the

Keralites and there are more than 25 dishes served as a single course,on a banana leaf.

I have relished this Sadya meal in an authentic Kerala restaurant.The flavours and the

way it is served is unique.This dish is just a pick from the menu .You can serve with non-

vegan courses too.

Simple and tasty!

INGREDIENTS

1 cup chopped pineapple

1 -2 tsp chilli powder

1/2 tsp.turmeric powder

1/2-3/4 cup curd

For grinding

1/4 cup coconut

1-2 green chillies

1/4 tsp mustard

1/2 tsp cummin seeds

For tempering

1 tblsp coconut oil

Few mustard seeds

Curry leaves

1-2 dry chillies.

Salt to taste

METHOD

First cook the pineapple,( preferably in a pressure pan) with chilli powder,turmeric

powder and salt till soft.Lightly mash the pineapple and set aside.

Grind the ingredients listed for grinding.

Heat oil in a pan and temper with the listed ingredients .

Add pineapple and the ground mix and cook for few minutes.

Next add the curd and cook on a low flame till thick.

Remove from fire .

DAL MAKHANI(KIDNEY BEANS)


Dal makhani an authentic dish belonging to the Punjabi cuisine,is a healthy and super

dish.

Protein packed nutritious dish is made with kidney beans and black lentils.

Can be served with any type of rotis or rice.

The beans and lentil have to be soaked overnight and cooked well ( preferably pressure

cooked).

It should be soft enough to be mashed.You can drain the water and give a stir in your

mixer too.

Now let’s get into the recipe

INGREDIENTS

3/4 cup rajma ( kidney beans)

1/4 cup black lentil ( whole ulundhu with skin on)

1 onion

1 tblsp.ginger-garlic paste

2 green chillies

4 tomatoes pureed

2 tsp chillie powder

1 tsp coriander powder

1 tsp.garam masala powder

2-3 tblsp.ghee/butter

1 bay leaf

1 black cardamon

1 staranise

2 green cardamons

1 small piece cinammon

2-3 cloves

1/2 tsp cummin seeds

METHOD

Wash and cook rajma and lentils together in a pressure cooker for 4-5 whistles.Allow the

steam to release on its own and mash well and set aside.

Heat ghee,add the whole spices with chopped onion and saute till onion is translucent.

Add ginger garlic paste,and tomatoes with chilli powder,coriander powder,salt and cook

for another 5-10 minutes .

Add the mashed dal, with the green chillies and garam masala powder,and simmer for 5

minutes.You can add water to your requirements ,not more than 1/2-1 cup water

You can add 1tblsp heated ghee after removing from fire.

If you prefer you can top it with a little fresh cream .Serve hot.

KOLLU ‘N’ BRINJAL THOKKU


This is made with horse gram sprout and brinjal (egg plant).If you can’t find sprouts it’s

best to soak the gram overnight .

This is a good side dish for rice or pulaos.Tangy and keeps your taste buds active.

Healthy and fat burning lentil.

Incuding horsegram at least once or twice a week is a healthy practice to keep your

cholesterol levels stable.I have posted kollu recipes before so do check them too.

Now to the recipe.

INGREDIENTS

1 big brinjal or 4-5 medium sized (200 gm)

1 cup horsegram sprouts

Marble sized tamarind

5-6 garlic cloves

1 heaped tsp. cummin powder

1 -2 tsp chilli flakes

1 tsp kashmiri chilli powder (normal chilli powder also can be added if you like it hot)

Salt to taste

I tsp gingelly oil

1 tblsp.oil for tempering

Few mustard seeds

Coriander leaves

1 tsp jaggery powder.

METHOD

Put the cut brinjal in a pan,with garlic,chilli flakes , tamarind, one tsp oil and little salt.

Shove the horsegram to one side of the same bowl and steam till brinjal is soft.

Remove the horsegram,and blend the rest of the ingredients.

Pour 1 tblsp.oil in another pan and temper with mustard seeds.

Put the rest of the ingredients in and cook for 1 minute.

Remove from fire,and add coriander leaves.