Category Archives: Recipes

Chicken, Gravy/Side Dish, Non Veg Recipes, Recipe Index, Recipes

Chicken Roast Recipe

Posted on by kavithapadmanaban
12
May

The Chicken Roast recipe is a South Indian recipe which involves the frying of chicken with a few basic ingredients. The recipe is simple as there is no adding onions, tomatoes or even ginger -garlic paste. It goes well with sambar rice or rasam rice. It can be made as a side dish for a party at home. Guests will surely love it.

The blending of the curry leaves and green chillies along with the chicken is a crucial step. It increases the aroma of the dish and makes it appetising. This quick and easy chicken roast recipe is very tasty and children love to eat it. Here no deep-frying is done and so less oil is used.

There is no marination process in this recipe and this saves time. It is the best choice for busy individuals who want to try home-cooked food and have less time. It is best to use a kadai as less oil is used. The kadai will prevent the sticking of the chicken. You can increase the quantity of oil to prevent the chicken from sticking.

Ingredients for Chicken Roast recipe

1 Kg Chicken ( cut into medium pieces)

1/2 tsp turmeric powder

1 and 1/4 tsp chilli powder

2 handfuls curry leaves

4 green chillies

2 tbsp corriander leaves

1 tsp salt  or salt to taste

Method

Take chicken in a kadai or a heavy thick bottomed pan or a cast-iron skillet and add 150 ml of water, chilli powder, turmeric powder and salt. Give a slight mix.

Close the Kadai with a lid and allow it to cook for 20 minutes on medium flame. Cook till the water evaporates.

Now add 3 tbsp of oil and mix well. At this stage add curry leaves and green chilli and give a gentle mix.

Lower the flame and keep cooking until the chicken gets roasted and there is a colour change in the green chillies.

Note: Keep stirring the chicken now and then.

Sprinkle corriander leaves and give a quick stir. The Chicken roast is ready to eat in 2 minutes.Enjoy chicken roast!

Recipe Index, Recipes, Starters, Veg Recipes

Paneer Capsicum Stir Fry

Posted on by kavithapadmanaban
22
Apr

Paneer Capsicum Stir Fry is an easy and tasty paneer recipe. The paneer is first marinated with chilli powder, ginger and garlic paste and then added to the onion and capsicum. This recipe is ready to eat in half an hour and is a great choice if you have sudden guests at home or need to pack tiffin. The ingredients added are simple and are easily available in the kitchen.

You can have them as a starter too. This Indo-Chinese recipe goes well with chappatis, rotis,pulkas. Paneer lovers would really enjoy the crunchy taste of onions and capsicum along with the soft paneer.

For more paneer recipes click Palak Paneer, Paneer Tawa Masala. Now let us see how to make Paneer Capsicum Stir Fry?

Ingredients

200 g  paneer cut into cubes

1 capsicum cut into  squares

1 onion cut into squares

10 -12 cloves of garlic (finely chopped )

1/2 tsp chilli powder

2 green chillies (finely chopped)

5 tsp of oil

1/2 tsp vinegar

1/2 tsp soy sauce

salt to taste

Method

The process involves 3 steps.

  1. Marination of Paneer

  2. Stir Fry of Capsicum and onion

  3. Combining the marinated paneer with the Capsicum and Onion

 1. Marination of Paneer

Take the cut paneer in a small bowl and add ginger and garlic paste, chilli powder and salt. Give a slight mix so that the ginger, garlic paste and chilli powder along with salt mixes evenly. You can use a spoon instead and delicately mix so that the paneer does not break into smaller pieces. Be careful while handling the paneer.

Take a small pan and heat it for 2 minutes. Add 1tsp of oil and heat it for a minute. Now add the marinated paneer to the pan and heat it for a few minutes (not more than 2 minutes)on medium flame. This process will help in further mixing the marinate with the paneer. Now let it sit till the other step of stir-frying the onion and capsicum are done.

2. Stir Fry of Capsicum and Onion

Take a pan and heat it. Now add 4 tsp of oil and heat it on a medium flame for 2 minutes. Add the chopped garlic and green chillies. Sauté till the garlic turns golden brown. Now add the soy sauce and vinegar and stir for a few minutes.

Then add onions and capsicum, mix well so that the vinegar and soy sauce blends with the capsicum and onions. Now heat for around 5 minutes on medium flame.

3. Combining the marinated paneer with the Capsicum and Onion

It is now time to add the marinated paneer to the capsicum and onion. Mix all the ingredients well but as before be careful not to break the paneer. Keep it on a medium flame for 5 more minutes. Give a final mix . Remove from the flame immediately and serve hot.

If you keep heating then the crunchy taste of onion and capsicum will not be there as it will be overcooked.

Enjoy eating and do let me know how it tastes.

 

 

 

Gravy/Side Dish, Recipe Index, Recipes, Veg Recipes

Palak Paneer

Posted on by kavithapadmanaban
26
May

Palak Paneer is an easy, healthy  Indian dish in which cottage cheese or paneer is added to spiced palak. Palak is spinach. The combination of palak and paneer is a delicacy and can be eaten with Indian bread like roti, naan and chapati. It can also be eaten with rice like ghee rice and jeera rice.

Palak is nutrient-rich and paneer has high protein content. Paneer and palak along with spices make a rich delicacy.  Vegans can use tofu instead of paneer. This is one of the most awesome gravy with spinach.

I have added paneer in this recipe without frying, but you can fry the paneer in oil for two minutes if you want. For a richer Palak Paneer, you can add cream.

Ingredients

4 teaspoon oil

1 teaspoon ghee

1 bunch palak (stem removed)

4 medium-sized onions (chopped)

3 green chillies

1 bay leaf

4 cloves

1-inch cinnamon

1 cardamom

5 cashew nuts

1/2 teaspoon chilli powder

1/2 teaspoon kasuri methi

1 and 1/2 teaspoon salt or salt to taste

Method

Blanching of Palak

Take around 500ml of water in a vessel and heat it till it starts to boil. Add green chillies to it. Then add half a teaspoon of salt and washed palak to it. Allow the palak to remain in the water for a minute and then drain the water. Wash again with cold water so that the green colour of spinach is retained.

Grinding the palak

Add the blanched and cooled palak and green chillies to a mixer. Without adding water grind the palak along with the green chilli. Then add a few drops of water to get a semisolid paste of palak puree.

Making of Onion masala

Keep the bay leaf, cloves, cinnamon and cardamom ready. Take a kadai or a heavy thick bottomed pan or a cast-iron skillet and heat it. Then add oil and heat it for 2 minutes. Now add bay leaf, cloves, cinnamon and cardamom to the heated oil.

 

After a minute add onions and stir. Add cashew and keep stirring till the onions turn golden brown.

Then add kasuri methi after crushing in the fingers and add ginger- garlic paste. Fry till the raw smell of the ginger -garlic paste goes.

Now add chilli powder and keep stirring for a few minutes. Then switch off the gas stove. Allow it to cool.

Grinding of the onion masala

Transfer the cooled onion masala to a mixie jar. Grind it without adding water. Then add a few drops of water to get a smooth paste.

Making of Palak Paneer

Take the kadai and heat it. Add ghee and heat it for less then a minute. Now add the ground onion masala into the kadai and fry until the raw smell of onions is not there. This usually takes 5-10 minutes.

Then add palak paste and mix thoroughly. Allow it to cook for another 5 minutes. Add salt and mix well. You can add cream if you want. I have not added it to this recipe.

Cook till the colour changes to a darker colour.

Finally, add the paneer and stir gently such that the paneer does not break. Cook for 2 minutes and switch of the gas stove.If you want your paneer to be crispier then fry them in oil and then add to the above palak.

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Your delicious and mouth-watering Palak Paneer is ready! Enjoy:)

Breakfast, Egg, Non Veg Recipes, Recipe Index, Recipes

French Toast

Posted on by kavithapadmanaban
23
Feb

This amazing simple dish is called pain perdu meaning “lost bread” in France while some call it Bombay toast or French toast. Whatever the name may be the basic process is the same. The bread is dipped in an egg-milk mix to give a custard-like taste. This mix is flavoured and sugared as per your taste.

Mostly thick bread slices are preferred. If you use thin slices of bread just dip it in the egg-milk mix and take it out immediately. Otherwise, the bread will become soggy and it will be difficult for handling. For better results, toast the bread. A perfect French toast should be crispy.

Usually, 1 egg for 50 ml milk (approximately) is taken. (In terms of the cup, for 1 egg 1/4 cup of milk is taken.)

Usually, butter is used for French toast. As butter has a low melting point the bread gets burnt very fast. In order to prevent the burning of bread, you can use any oil with a high melting point. Here I have used vegetable oil. You can also use olive oil. This increases the crispiness of bread.

Ingredients

2 teaspoon oil

2 eggs

100 ml or 1 cup (approximately) of milk

4 slices bread

2 tablespoons sugar

1/4 teaspoon cinnamon

1/2 teaspoon vanilla extract

a pinch of salt

Method

Preparation of the mix

Add all the ingredients except the oil and bread into a shallow mixing bowl. Mix well using a whisker.

Preparation of French Toast

Take a tawa or a skillet or a grill pan and heat it. Then add butter and allow it to melt. Now toast the bread on both sides on a low medium flame so that it turns slightly brown in colour. Keep it aside.

Pour a few drops of oil on the tawa. Dip the bread in the egg-milk mix and remove it immediately. This is a very crucial step as the bread will tend to become soggy if kept for a long time.

Place it on the tawa. Heat it on a low medium flame for a minute and turn it over. Continue heating for another minute and remove from the tawa.

Top it with honey and berries lavishly and enjoy your French Toast 🙂

Non Veg Recipes, Recipe Index, Recipes, Seafood

Vanjaram Fish /Kingfish Tawa Fry(South Indian Style)

Posted on by kavithapadmanaban
30
Jan

Vanjaram Fish Tawa Fry is one of the tastiest and simplest recipes in non -vegetarian. The marination helps the masala blend well with the kingfish and the taste is really awesome. It is absolutely mouth-watering even when tasted with sambar rice or rasam rice. I can literally feel its amazing taste tingling my tastebuds.

You need not go to a restaurant to taste your favourite Kingfish but instead you can cook it in the house itself and still find it amazing by simply marinating and frying the fish.

In this recipe, the ingredients for marination are very simple as compared to Fish Tawa Fry (Tandoori style). The method of preparation includes simple marination and frying. Kingfish is also called Seer fish, King mackerel or Indo-pacific mackerel.

The minimum time for marination is 15 minutes. The same marination can be done for other types of fish too.

Ingredients

100 ml  oil or oil for shallow frying 

250 g /5 thin slices of Vanjaram fish

1tsp chilli powder

1/2 tsp turmeric powder

1tsp ginger garlic paste

1/2 tsp salt or salt to taste

Method

Marination of the fish

Wash the fish slices carefully. Remove the excess water. Add chilli powder, turmeric powder, ginger-garlic paste and salt. 

Smear it properly so that it is evenly distributed. Be careful as the slices tend to break. If you want you can mix the ingredients for marination beforehand and then smear the mixture on the fish slice. But I prefer smearing the masala on fish using the first method.

Leave it for at least 30 minutes in the fridge. The more the fish is marinated the tastier it is. If you want you can also marinate it the previous night itself.

Frying of the fish

Take a grill tawa and heat the tawa well. Add 100 ml oil and heat it well.

Now place the marinated fish on the pan on high flame. Do not disturb for 5 minutes. Now turn the pieces. Allow this side to cook for another 5 minutes.

Note: If the fish sticks to the tawa while trying to turn over, wait further.

TheVanjaram Fish Tawa Fry is now ready to be relished! Enjoy 🙂

Mutton, Non Veg Recipes, Recipe Index, Recipes

Mutton Kheema Masala

Posted on by kavithapadmanaban
12
Jan

 

Mutton Kheema Masala/Mutton Kothukari masala is a popular Indian dish. This mutton recipe is very delicious and easy to cook. As the mutton is minced it cooks faster and is one of the easiest mutton recipes. This time-saving recipe will be the best choice for a beginner.  A simple and favourite non-vegetarian dish that can be eaten with rice, chapati, phulka, paratha and dosa.

Ingredients

1/2 Kg Mutton

4 tbsp of oil

6 onions (medium-sized) – finely chopped

20 small onions or 3 big onions

 A sprig of curry leaves

12 medium-sized green chilies

3 tsp ginger garlic paste or 2 pod garlic and 2inch ginger

1/2 tsp turmeric powder

1 tsp coriander leaves

4 piece (1 inch) of cinnamon

8 cloves

1tsp fennel

1 small cup coconut (grated)

1/2 tsp salt or salt to taste

Grinding of masala

Grind the cinnamon, clove, fennel, turmeric powder, ginger and garlic in the mixie without adding water. Then add the small onions and grind further. 

 

Method

Heat the pan of the pressure cooker and add 2 tbsp of oil. Allow the oil to get heated for 2 minutes. Then add the washed mutton kheema to the heated pan.

 

Stir well. Now add the ground masala to the mutton kheema. 

Mix well and add a small cup of water and salt.

Give a final mix and close the lid of the cooker. Place the weight after the vapor comes out.

Cook for one whistle. Remove the weight only after the cooker cools down.

Take another kadai or a thick bottomed pan or a cast-iron skillet and heat it. Add 2 tbsp of oil and heat it for 2 minutes.

Then add the onions and curry leaves.

Next, add green chilies and saute.

Saute till the onion turns golden brown. Then add the cooked kheema and stir well.

The mutton kheema is almost ready. Keep heating till the water dries up to the required consistency.

Last but not the least, add the grated coconut and stir well. Leave it to cook for 5 minutes.

Your delicious mutton kheema masala is ready. Garnish it with coriander leaves and serve hot.

Enjoy mutton kheema masala with rice, chapati, phulka, paratha or even dosa.