Friday, November 17, 2017

Chilli Garlic Fish

On a Saturday morning...
Me: Can you buy some good fish from the market?? It will be good if it doesn't have bones.
Anjan: Do you want me to buy fish fillet?
Me: No. I want some fish which I can cut into cubes.
Anjan: Are you not going fry fish??
Me: No, I am going to make chilli garlic fish
Anjan: With soya sauce?? Indo Chinese?
Me: Yes!
Anjan: Hmm, ok... (disappointed)

Here I am back with my new recipes after a 6 months break. Well, this time it is an indo Chinese fish recipe. My family is not a big fan of soya sauce or fish sauce flavour. And so, it is not easy to get a positive review for a recipe which has these sauces in it, unless it tastes very good.  Two weeks back when I went to an Indian restaurant here for a buffet lunch, to my disappointment, they had only one non veg dish served and that was chilli fish. ( I always look forward to have some chicken dishes for any buffet. 😉) Though the sauce coating on the batter fried fish was good, the fish itself tasted like a frozen batter fried fish. If the fish also was more flavourful, then this dish would be yummy, I thought.
The idea of recreating a dish to match your taste is definitely interesting.

While having lunch..
Karan : Mamma, what is this?
Me: This is fish, do you like to have it? (usually  Karan doesn't have non veg)
Karan: No, I will have rice and cauliflower
Me: Do you want to try a small piece?
Karan: Ok...

After having one piece of fish..

Karan: Mamma, I don't want to have rice... I will have only fish...
Me: 😃😃
Anjan: It tastes really good...
Me: 😃

  1. Fish, boneless, cut into cubes -250gms
  2. Oil for frying 
For Marinate :
  1. Chilli powder - 1 tsp
  2. Pepper powder - 1/2 tsp
  3. Ginger- garlic paste - 1 tbsp 
  4. Salt to taste
  5. Lemon juice - 1 tbsp
For Batter:
  1. Flour - 3 tbsp
  2. Cornflour - 2 tbs
  3. Soy sauce - 2tsp
  4. Chilli powder - 1 tsp
  5. Salt to taste
For Gravy:
  1. Oil -2tbs
  2. Garlic chopped-1tbsp
  3. Soya sauce - 1tsp
  4. Green chilli sauce - 1tsp
  5. Tomato sauce- 2tbs
  6. Red chilli powder - 1/2tsp
  7. Onion, cut into squares(optional) - 1/4 cup
  8. Capsicum, cut into squares(optional) - 1/4 cup 

  1. Marinate fish with all the marinate ingredients and keep for 10 min
  2. Mix all the ingredients for batter to make batter. Make sure no lumps are there
  3. Heat a kadai with oil for frying 
  4. Dip fish piece in the batter using a fork and fry them till fish is well cooked 
  5. Keep aside the fried fish on a kitchen tissue to remove excess oil
  6. In a pan, add 2 tbsp oil. I used the same oil which I used for frying 
  7. Once the oil is hot, add chopped garlic and give a stir for a minute. Be careful not to burn garlic 
  8. Add chilli powder, soya sauce, green chilli sauce and tomato sauce
  9. Cook until the gravy is well combined and oil starts separating from rest
  10. Add onion and capsicum and cook for 2-4 minutes, stirring in between 
  11. Add fried fish pieces and mix well 
  12. Switch off the stove and serve chilli garlic fish with fried rice or roti!

Friday, April 14, 2017

Masala Pomfret


  1. Pomfret fish, cleaned and gashed for stuffing - about 350gm
  2. Oil for roasting fish

For marinade:

  1. Dry red chillies - 5
  2. Pepper powder - 1 pinch
  3. Cumin seeds - 1 pinch
  4. Fenugreek seeds - 1 pinch
  5. Mustard seeds - 1 pinch
  6. Turmeric powder - 1 pinch
  7. Garlic cloves - 2
  8. Ginger, chopped - 1/2 tsp
  9. Onion/Shallots, chopped - 1/4 cup
  10. salt to taste
  11. Lime juice - 1tbs
  12. Coconut oil - 1 tbs

For stuffing:

  1. Coconut oil - 2 tbs
  2. Onion , chopped- 1/2 cup
  3. Green chillies, chopped - 1 tsp
  4. Ginger, chopped - 1 tsp
  5. Tomato, chopped - 2 tbs'salt to taste
  6. Egg white - 1 tbs


  1. Grind all the ingredients for marinade
  2. Marinate the fish with the above for 3-4 hrs
  3. Heat oil for stuffing in a pan
  4. Add ginger, green chillies and onion and saute it till onion is translucent
  5. Add tomato to the above with salt and cook till tomato is mushy
  6. Stuff the fish with the above stuffing and close the opening by brushing egg white
  7. Heat oil for roasting in a pan
  8. Roast the fish for 8 minutes on each side or till fish is done

Serve Masala pomfret with steaming rice!

I am linking this post to FridayFiesta#167

Thursday, April 13, 2017

Mango Coconut Payasam

  1. Mango puree - 1.5 cups
  2. Coconut thin milk - 2 cups
  3. Sweet condensed milk - 2 tbs
  4. Thick coconut milk - 1/3 cup
  5. Saffron - 1/2 tsp
  6. Brown/white sugar - 2-3 tbs (optional)
  7. Pistachio - 2-3 for garnish

  • In the first step you can thicken mango puree more to enhance the caramelized taste

  1. In a thick bottomed pan, heat the mango puree till it thickens and caramelizes.
  2. Bring it to a very low temperature and add thin milk and mix well.
  3. Add saffron and mix well
  4. Stir in low flame till it reduces to about half or 2/3
  5. Add sweetened condensed milk, thick coconut milk and sugar and mix well
  6. Stir for some more time in low flame till it is all mixed well and thick enough and switch off the flame

Cool the payasam and top it with pistachios for garnish!

Sunday, April 9, 2017

Mexican Dip

Well, who doesn't love a yummy dip with Nachos??? How about a dip rich in multiple flavors, that too made in about 5 minutes? Yumm...
When we had a family get together at Anjan's colleagues house, they served a mexican multilayer dip with Nachos, and it tasted yum... I have tried to replicate the taste with this simple dip recipe..And it took only about 5 minutes to make it and about the same time to finish the whole tray of it. Do try it at home!


  1. Oil - 1 tbs
  2. Cumin powder - tsp
  3. Chilly powder - 1/4 tsp
  4. Salt - as needed
  5. Refried beans - 1 can
  6. Avocado Guacamole - 1 cup (store bought or homemade salsa)
  7. Salsa - 1 cup (store bought or homemade)
  8. Cheddar cheese, shredded - 1 cup
  9. Sour cream - 1 cup
  10. Lettuce leaves - Shredded
  11. Olives - sliced - 2 tbs
  12. Jalapenos, pickled and sliced - 1-2(optional)
  13. Peri peri sauce - 1-2 tsp (optional)


  1. Heat the oil in a pan
  2. Add cumin powder, chilli powder, salt and refried beans. Saute for 2-3 minutes
  3. Spread the above as a base layer
  4. Above that, spoon a layer of guacomole
  5. Then spread a layer of sour cream and top it with shredded cheddar cheese
  6. Then comes a layer of salsa
  7. Top it with shredded lettuce, olives and jalapenos.
  8. Drizzle peri peri sauce on top

Multilayer mexican dip is ready to be served with Nachos!

Monday, March 20, 2017

Phool Makhana Curry / Lotus seed curry

Phool Makhana or puffed lotus seeds is a highly nutritious protein rich food. The nutrients contained are the super source for vitamin, mineral and fiber while the medical properties have been proven to be beneficial for diabetic patient and those who have hypertension history.
Phool Makhana is not so familiar for Malayalees. But it is truly worth a try to make it and I am sure you will love it.
  1. Phool Makhana/ puffed lotus seeds - 2.5 cups
  2. Onion, sliced - 3 cups
  3. Tomato, cut - 2 medium size
  4. Ginger, chopped - 1 tbs
  5. Garlic, chopped - 1 tbs
  6. Badam/Almonds, peeled, soaked - 1/2 cup
  7. Oil - 2 tbs + 2tbs
  8. Cumin seeds - 1/2 tsp
  9. Chilli powder -  1 tsp
  10. Coriander powder - 2 tsp
  11. Garam masala - 1 tsp
  12. Tomato ketchup - 1 tbs
  13. Ghee/butter - 1 tbs
  14. Milk cream - 1 tbs, optional
  15. Salt to taste
  1. Dry roast phool makhana for 3-4 minutes
  2. Heat 2 tbs oil in a pan and sauté onion, ginger  and garlic till soft
  3. Add tomato and sauté till tomato is mushy
  4. switch off the heat and keep it aside to reach room temperature
  5. Blend the above with almonds to fine paste
  6. Heat 2 tbs oil in a pan and splutter cumin seeds in it.
  7. Add the above paste and saute till the mixture is thickened and oil can be seen in the paste
  8. Add salt and all the spice powder and sauté for a minute or two
  9. Add 2 cups of water, tomato ketchup and phool makhana to the above
  10. Cook phool makhana for about 15 minutes with closed lid till it is soft
  11. Switch off the stove and top with butter
Phool Makhana curry is ready to be served with Roti or Pulav

Sunday, March 19, 2017

Victoria Sponge Cake

Me : What kind of cake do you like most?
My Friend : I like chocolate cake the most
Me : Tell me some other cake
My Friend : Red Velvet Cake
Me : Hmm, something else, Red Velvet cake is so common these days..
My Friend : I have told you the cakes which I like the most
Me : Hehe,  I am looking for any new cake for me to try baking, Suggest something different or unique
My Friend : How about Victoria Sponge Cake?
Me : That sounds new to me, by the way what is it?
My Friend :  It is a kind of sponge cake..
Me : Hmm... Sponge Cake.. Sponge Cakes usually have emulsifier in it, which is not good for health..
My Friend : Is it?
Me : Yes...

A few months later...

I was planning to visit my dear friend Diya to see her new born baby boy and, I wanted to bake a cake for them. And this time I didn't want to make something which I have baked before...
After all the recipe search through internet and books, I finally landed on a page which read "Victoria Sponge Cake". The name definitely sounded interesting and familiar this time. And yes, it is not the conventional egg white sponge cake or emulsifier sponge cake. The method was different and new to me. Here goes the recipe for the yummy Victoria Sponge Cake.

  1. Superfine castor sugar - 175gm
  2. Self-raising flour - 175gm
  3. Butter - 175gm
  4. Egg - 180gm (large 3 eggs)
  5. Vanilla paste - 1tbs


  • Use all the ingredients at room temperature
  • Preheat the oven for a minimum of 20 minutes before baking the cake


  1. Preheat the oven to 175 degree C.
  2. Butter and line 2 X 6inch pan with parchment paper
  3. In a standing mixer bowl or any big bowl. beat butter and sugar till light and creamy. This takes about 2 minutes, medium speed in stand mixer
  4. In another bowl, lightly mix egg and vanilla.
  5. Sift the flour several times and keep aside.
  6. Add a little egg in the butter mixture and beat for about 30 sec.
  7. Add a little flour to the above and beat for about 30 sec.
  8. Continue adding egg and flour in 4-5 steps and beat well after each addition until the batter is smooth
  9. Divide the batter among the prepared pan, level the batter and make a small dip in the center using a spoon.
  10. Bake for 30-35 minutes or until a skewer dipped in the cake center comes out clean
  11. Turn out the cake on to a wire rack and keep it till it cools to room temperature.

Victoria sponge cake is cake ready to be served as it is or layer it with cream cheese frosting and fruit filling and decorate as you like. In the above picture I have used cream cheese frosting with blueberry filling.

Tuesday, February 21, 2017

Rice Pudding


  1. Small grain rice - 1/2 cup
  2. Milk - 1 cup
  3. Butter - 2 tbs
  4. Vanilla extract - 1 tbs
  5. Cinnamon powder - 1/2 tsp
  6. Sweetened condensed milk - 3/4 can
  7. Milk cream - 1/4 cup
  8. Caramel sauce - 1/2 cup
  9. Walnuts/cashewnuts, roasted - 1/2 cup


  • Replace a tbs of  butter with ghee if you like the ghee taste
  • Add additional flavorings like lemon flavor or Rum flavor if interested
  • Make it more fancy with whipped cream topping or fruit toppings


  1. In a pressure cooker, cook rice with butter, 1 cup water and 1 cup milk for about 4 whistles., 5-8 minutes
  2. Once the pressure is gone, 
  3. Heat the stove again and add vanilla extract , cinnamon powder and condensed milk to it and mix well
  4. Cook for about 2-3 minutes and switch off the stove
  5. Add milk cream and stir it
  6. Serve the rice pudding warm or cold with caramel sauce and roasted nuts

Sunday, February 19, 2017

Brigadeiro, a brazilian chocolate truffle

Brigadeiro, a yummy delicious chocolate truffle introduced to me by my co sister.
  1. Cocoa powder - 2 tbs
  2. Melted Butter/Ghee - 1 tbs
  3. Sweetened condensed milk(milkmaid) - 1/2 can
  4. Vanilla /Rum extract - 1/2tsp
  5. Sprinkles as required for rolling
  • Mix ghee/Butter with cocoa powder first using a small wire whisk so that no lumps are formed
  • Spread the hot mixture on plate with cling wrap so that it doesn't stick to plate
  • Use chopped nuts or sweet coconut shavings instead of sprinkles for variety


  1. Heat all the ingredients in a heavy bottomed sauce pan, mixing well
  2. Stir it in medium heat till it starts thickening and pull from the pan, about 20 min
  3. Switch off the heat and spread it on a buttered plate
  4. Keep it refrigerated for about 1 hr
  5. Butter the palm and make small balls about size of small lime
  6. Roll it in sprinkles and keep it refrigerated till serving

Friday, February 17, 2017

Chicken Fajitas


  1. Chicken breast, cut into thin strips - 250gm
  2. Chilli powder - 1 tsp
  3. Paprika - 1 tsp
  4. Cumin powder - 1 tsp
  5. Lemon juice - 2 tbs
  6. Salt to taste
  7. Bell pepper (red and yellow), cut into thin strips - 1 cup
  8. Onion, cut into strips - 1/2 cup
  9. Sour cream - 1/2 cup
  10. Salsa -  1 cup
  11. Corn/Flour tortillas - 4
  12. Ghee/Butter/Oil - 1/4 cup
  13. Avocado slices - 1/2 cup
  14. Coriander leaves, chopped - 1/4 cup
  • Use thin chicken strips so that it is cooked well and browned enough
  • Roll lemon on kitchen slab before squeezing it to get more juice from it
  • Substitute sour cream with greek yogurt to make it more healthy
  • Use cast iron grill to get that crispy brown finish for chicken
  • Substitute tortillas with big lettuce leaves for a healthier version of fajitas


  1. Marinate chicken with chilli powder, paprika,cumin powder, salt and lemon juice and rest it for 15 minutes
  2. Heat ghee in a cast iron grill pan
  3. Roast chicken in it for about 10 minutes on each side
  4. Once chicken is cooked and browned, add bell peppers and onion to the same pan and grill them for 2-3 min 
  5. Once all are cooked, switch off the stove
  6. Warm the tortillas on a tawa
  7. Spoon chicken pepper mix on it
  8. Top it with 1-2 tbs of salsa,sour cream, coriander leaves and avocado

Serve Fajitas with lemon wedges and more salsa!

I am linking this post FiestaFriday#159 which is hosted this week by  Zeba @ Food For The Soul and Jhuls @ The Not So Creative Cook

Sri's Vegetable Biryani

Thanks to my friend Srividya for sharing this delicious vegetable biryani recipe with me.
On a casual day in office, topic of discussion was food, vegetarian food..
Srividya : I can prepare hyderabadi vegetable biryani which tastes really good, may be better than non vegetarian biryani. But I know, for non vegetarians delicious biryani has to be the one made with non veg.
Me: Yeah.. For us a very good Biryani has to be the one with non veg.
Few Days Later..
Srividya: I have brought some vegetable biryani which I made at home for some guests. Would you like to taste it?
Me: Yes ofcourse, I want to taste it..
And here I am adding that vegetable biryani recipe in my blog.. She was totally right, it tasted great. Delicious. After trying the biryani from her, rightaway I asked her to share her recipe with me and with in a week we tried it at home for a weekday dinner. It came out really good, though not up to hers.
And yes, I agree that this can be a tough competition to chicken biryani.. :)
Here goes the recipe:

  1. Saffron - 1/2 tsp
  2. Milk - 1/4 cup
  3. Mint leaves - 1/2 cup
  4. Ghee fried cashew nuts/raisins - 2-3 tbs (optional) 
  5. Ghee - 2tbs
For Veg Masala:
  1. Ghee\Oil - 4 tbs
  2. Onion Sliced - 1+1 cup
  3. Ginger, finely chopped - 1 tbs
  4. Garlic, finey chopped - 1 tbs
  5. Tomato, chopped - 1 cup
  6. Carrot,chopped - 1/2 cup
  7. Beans, cut into small pieces - 1/2cup
  8. Green peas - 1/2 cup
  9. Cauliflower, chopped - 2/3 cup
  10. Fenugreek leaves/fresh methi leaves, chopped - 1/2 cup
  11. Salt to taste
  12. Turmeric powder - 1/2 tsp
  13. Chilli powder - 1 tsp
  14. Coraiander powder - 1 tsp
  15. Cumin powder - 1/2 tsp
  16. Yogurt, whisked - 1.5 cups
For Rice:
  1. Basmati Rice - 2cups
  2. Cumin seeds - 1/2 tsp
  3. Garam masala - 1/2 tsp
  4. Salt to taste
  5. Ghee - I tbs
  • Soak saffron the previous day itself and store in fridge to get dark saffron color
  • Heating in oven or microwave after layering helps to give added flavour 
  1. Soak saffron in 1/4 cup milk for a minimum of 30 minutes.
  1. Wash and soak rice for 20 min
  2. Drain it and keep it aside
  3. Heat a thick bottomed pan for cooking rice
  4. Add ghee
  5. Splutter cumin seeds and add garam masala along with Rice
  6. Saute for a minute in medium flame and add 4 cups of hot water and salt to taste
  7. Once it starts to boil, Cover and cook rice in medium flame until all the water is absorbed and rice is cooked
  8. Fluff the rice using and fork to separate rice grains 
Vegetable Masala:

  1. Heat ghee or oil in a kadai
  2. Add 1cup sliced onion and fry till golden brown and keep fried onion aside
  3. Add rest of the onion to the same pan and once it is translucent, add ginger and garlic
  4. Saute for a minute more
  5. add all the vegetables and sauté again for 2 more minutes
  6. Add fenugreek leaves and sauté for another minute
  7. Add salt, turmeric powder, chilli powder, coriander powder and cumin powder and give a quick stir
  8. Add chopped tomatoes and cook till it is mushy
  9. Add yogurt to the above and mix well
  10. Let the vegetables cook well in the closed kadai for about 20 minute
  11. Once vegetables are cooked and gravy is thick switch off the stove 
  1. Take a big deep flat bottomed microwave proof bowl or oven safe bowl
  2. Brush a tbsp of ghee in the bowl
  3. Spread a layer of rice in it, about 1/3 of rice
  4. Sprinkle chopped mint leaves, 2tbs of saffron milk, 1/2 of chashewnuts, raisins and 1/2 of fried onion on the rice
  5. Spread a layer of vegetable masala on the layered rice
  6. Add another layer of rice and repeat the same for mint leaves, fried onion, saffron milk,chashewnuts, raisins and veg masala
  7. Spread final layer of rice on top and any left over saffron milk and ghee on top
  8. Close the bowl with aluminium foil and place it in hot oven for about 20 min. (If using microwave don't use aluminium foil, you may use microwave safe lid and microwave it for about 2-3min. )
Serve layered veg biryani with Raitha!