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TO DELICIOUS FOOD RECIPES

Tandoori Prawns

12.58 | Label: , , , , , , , ,


Its been a while since Seattle saw sun barring couple of days last week so having barbeques in patio is long gone time. But this is my effort to feel like those beautiful sunny evenings.. I came up with recipe on my own as I started adding spices but the taste was so good that i cant wait to fry remaining prawns tomorrow night.

Tandoori Prawns
Ingredients
3/4 Kg Prawns
1 Spoon Tandoori Masala
1 Spoon Red Chilli Powder
1 Spoon Corriander Powder
1/2 Spoon Jeera Powder
1/4 Spoon Garam Masala
1/4 Spoon Turmeric Powder
1/2 Spoon Ginger Paste
1/2 Cup Thick Curd
Salt to taste
Oil

Method
  • Clean the prawns shells and marinate it with salt.
  • Add in ginger paste, chilli powder, corriander powder, jeera powder, garam masala, turmeric powder and mix well. Keep aside for atleast half an hour.
  • Add oil to a pan and heat it really well.
  • In the earlier marinated prawns, add in tandoori masala and curd. Mix well. Add this mixture onto the heated pan.
  • Let the prawns cook on medium heat without flipping or stirring them till the side is completely done. Then flip them and cook the otherside too. Take of the heat and serve.
Notes
Cooking on medium heat and not flipping the prawns serves as great trick to get that tandoori-charred-smoky flavour that any authentic tandoori dishes have.

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Sugar Free Date Almond Laadu

12.58 | Label: , ,


Yesterday I was going to prepare Chocolate Macaroons for which I had to powder the almonds but when i made the almond powder it was little moist and not a fine powder that i needed for the macaroons. That is when I sent Ajoy to get more almonds and i made these laadus. They are very yummy and sugar free is bonus :)

Sugar Free Date Almond Laadu
Ingredients
2 Cup Almonds
1 Cup Dates
3-4 Spoon Raisins

Method
  • Powder the almonds.
  • Divide it in two batches. In each batch add 1/2 cup dates and make a thick paste in mixer.
  • Knead the mixture. Make small round balls inserting couple of raisins in each of them. Serve.
Notes
I decided to use sweetness of raisins and dates to complement Almonds instead of adding sugar or jaggery which really worked for me as I don't like items too sweet. You can add couple of spoon sugar in case you feel it lacking sweetness.

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Lychee Icecream

12.57 | Label: , , , , , ,


Here almost all stores sell the canned lychees but never the fresh ones. Last month I decided to give it a try especially for ice-cream. It turns out that if you use the syrup you get pretty good flavor from one can

Lychee Icecream
Ingredients
1 Can of Seedless Lychee
1/2 Cup Sugar
1/2 Cup Milk
3.5 Cup Cream
1 Lemon

Method
  • Take out lychees from the syrup and put the syrup in the mixie.
  • Add in sugar and milk and blend it till the sugar is disolved.
  • Mix in cream and lemon juice and whisk a bit.
  • Add it in ice-cream maker and let it set.
  • Fine chop the lychees and mix that in the ice-cream around 3-4 minutes before the setting is complete.
Notes
If using fresh lychees just use around 30 lychees. Puree around 15 of them with 2 cups of water and use that instead of lychee syrup and finely chop remaining lychees. You might need to use probably 2/3 cup of sugar.
The lemon helps in bringing out the taste from the lychee.

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Payesh

06.45 | Label: , , , , ,


I had made this earlier too but today i thought i would make this for milind and ajoy. Its one of ajoy's favorite sweet dish and so easy to make.

Payesh
Ingredients
1 Liter Milk
3/4 Cup Rice
1.25 cup Jaggery

Method
  • Boil the milk and reduce to 3/4th.
  • Wash rice and and add it to the boiling milk. Let it cook completely.
  • Take off the heat once the rice is cooked completely. Add in grated jaggery
  • Mix well and let it dissolve completely. Chill and serve.
Notes
Cook the milk and rice over medium heat with constant stirring so as to avoid burning.

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Pachadi

06.45 | Label: , , , , , , , , ,


Now that mom is here, she made this awesome pachadi two days back. I loved it so much that I asked her to show me how to make it the very next day when we were actually going to eat Paani Puri for the dinner :) Nevertheless we had this pachadi after eating paani puri with excuse that something healthy after something chatpata :)

Pachadi
Ingredients
2 Cup Cabbage
1 Cup Carrot
1 Tomato
3/4 Cup Onion
1 Spoon Groundnut Powder
1 Spoon Sugar
1 Green Chilli
Handful of Coriander Leaves
1 Lemon
1/4 Spoon Mustard Seeds
A pinch of Asafoetida
Oil
Salt to taste

Method
  • Finely chop cabbage and add it to the bowl

  • Add finely chopped tomato

  • Add finely chopped onion

  • Add in finely chopped coriander leaves and green chilli

  • Add in grated carrots

  • Add in groundnut powder, sugar and salt to taste

  • Squeez lemon juice in it and mix well.

  • Heat a spoon of oil in the small pan and add in mustard seeds and Asafoetida and let the mustard splutter.

  • Add it to the mixture and mix well.

Notes
If you are going to serve it to guests, you could finely chop all the veggies and then at the last moment just before serving, mix in sugar, salt and add in heated oil-mustard. It would be much more fresh and would taste better than the complete procedure done in advance.

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Vanilla Icecream

06.45 | Label: , , , , ,


This is Ajoy's favorite flavor in ice-cream which i finally made last Saturday. This is so easy and tasty flavor that i wonder why i didn't make it earlier. The texture of the ice-cream came out so well, so much better than the store bought ice-cream.

Vanilla Ice-cream
Ingredients
1 liter Milk
3.5 Cup Cream
2 Cup Sugar
1/4 Cup Vanilla Extract

Method
  • In a mixie blend sugar and 1/2 liter of milk together till sugar completely till it dissolves.
  • In a bowl mix the milk-sugar mixture, cream and vanilla extract and whisk with fork till everything is combined.
  • Set the mixture in ice-cream bowl according to the ice-cream maker's instructions.
Notes
I used heavy whipping cream instead of light whipping cream so if using light whipping cream, you may need to use 4.5 cups of cream instead for the smooth flavor.

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Veg Manchurian

06.44 | Label: , , , , , , , , , , ,


I like Indian style Chinese a lot and I make it very regularly. But after loosing Kitchen to Mom :), it was while since we had Chinese. So on Friday, I decided to take the kitchen in control and make Chinese menu for dinner. I have made Veg Machurian so many times but every time I had trouble with photo, so this time since the photo also came out okayish, here is the recipe.

Veg Manchurian
Ingredients
2 Cup Cabbage
2 Cup Carrots
2 Cup Beans
1 Bell Pepper
1 Green Chilli
3 Spoon Corn Flour
5 Spoon Maida
1 Spoon Garlic Paste
2 Garlic Cloves
3 Stems of Spring Onions
1/4 Cup Sweet Chilli Sauce
1/4 Cup Soy Sauce
2 Spoon Hot Chilli Sauce
Salt to taste
Oil

Method
  • Chop cabbage, carrots, green chillies, beans and pepper into fine pieces.

  • Add in salt to taste and mix well.

  • Add in garlic paste, 4 spoon of Maida and 2 spoon of corn flour. Knead well to make the dough

  • Make small balls from this dough and roll each of them into the remaining Maida and fry in the medium hot oil till golden in color. Keep aside.

  • Heat oil in pan and add in finely chopped garlic cloves, spring onion's white part and fry till light brown in color.

  • Add in sweet chilli sauce, hot chilli sauce, soy sauce and mix well.

  • Take 3 cups of water and mix in 1 spoon of corn starch. Add it to the sauce that is boiling in the pan. Mix well

  • Add in the Manchurian balls made earlier and cook for couple of minutes. Garnish with spring onion's green part and serve.

Notes
Normally I add in salt and keep aside the mixture of finely chopped vegetables aside so that i don't need to add extra water nor do the dough loosens after a while because of all the water that salt would come from the vegetables.
Instead of using sweet chilli and and hot chilli sauces, I have also used 3 spoon chilli flakes, 1/4 Cup Vinegar and 2 spoon sugar instead.

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Eggplant Bhaji

06.44 | Label: , , , , , , , , ,


Pakoda - Bhaji is quite famous in Maharashtra. All weddings must have these, when guests are invited, you have to have this item. Its been quite long time since we had bhaji so i decided to make them on Monday but decided to give it a twist. Given that eggplant is so easily available here i thought why not use it. The experiment was quite successful so here is the recipe.

Eggplant Bhaji
Ingredients
2 Cup diced Eggplant
1 Onion
1 Spoon Red Chilli Powder
1/4 Spoon Turmeric Powder
1/2 Spoon Coriander Powder
1/4 Spoon Jeera Powder
1/2 Cup Besan
Handful Coriander Leaves
Salt to taste
Oil

Method
  • Mix in diced eggplant, diced onion, chilli powder, besan, turmeric powder, jeera powder, coriander powder, finely chopped coriander leaves and salt to taste. Add in some water to make the paste.
  • Heat oil. Add couple of spoon of oil to the paste and mix well.
  • Take a small lemon sized ball from the paste and flatten it a bit
  • Fry on medium heat till done on both sides. Serve immediately
Notes
Normally i would wait around 5 minutes after mixing all ingredients but before adding water. The salt with all the veggies secrets water so if you wait your paste doesn't end up loosing consistency later on while you are in the middle of frying.

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Gobi Chatpata

06.40 | Label: , , , , , ,


When I was small, I had seen something called gobi tura recipe on DD marathi.. And this recipe is inspired by that recipe.. I have made it more chatpata according to my taste.. And believe me you just can't control yourself from eating it while cooking itself :)

Gobi Chatpata
Ingredients
4 cups of gobi pieces
1/2 spoon turmertic powder
1/2 spoon red chilli powder
1/2 lemon
Salt
Oil

Method
  • Mix 2 cups of gobi pieces, red chilli powder, turmeric powder, lemon's juice and salt together and keep aside
  • Mix remaining gobi pieces and salt separately and keep aside
  • Heat oil and first fry salted gobi pieces and then masala gobi pieces
  • While serving mix both these gobi pieces and serve
Notes
You can sprinkle little chat masala while serving.
Fry salted gobi first so that their colour is not spoilt because of masala that gets left over in the oil

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Fish Tawa Fry

23.46 | Label: , , , , , , , , , , ,


Since the time we started bringing Tilapia fillets, I have always grilled them. I am fish lover and its been a while since i had fish curry. Since i am trying to not eat too much coconut, I didnt want to make our traditional fish curry so I came up with this one. Turned out awesome. Reminded me of my favourite fish curry from Nandini restaurant in Bangalore that i use to have frequently around 10 years back.

Fish Tawa Fry
Ingredients
500gm Fish
1 Big Onion
2 Tomatoes
1 Spoon Tamarind
1/2 Spoon Black Pepper
1 Spoon Red Chilli Powder
1/2 Spoon Jeera Powder
1/4 Spoon Coriander Powder
1/4 Spoon Garam Masala
1/4 Spoon Turmeric Powder
4-5 Garlic cloves
1 Spoon Ginger
Coriander Leaves

Method
  • Marinate the fish with 1/4 Spoon Red Chili Powder, Coriander Powder and Salt.
  • In mixie, add tamarind, onion and black pepper leaving 6-7 aside. Grind to fine paste. Keep aside.
  • Heat oil in tawa and add in fish pieces. Let them cook for a minute.
  • Flip the fishes and cook for another minute. Take out of the tawa and keep aside.
  • In same oil add in onion paste and saute it till the raw smell from it goes away and you can only smell pepper in it.
  • In mean time grind tomatoes, garlic, ginger in mixer and make paste.
  • Add tomato paste, jeera powder, garam masala, turmeric powder, remaining black pepper and salt to onion and cook for 5 minutes with constant stirring.
  • Add in fish and lightly mix everything together. Cook for 2-3 minutes.
  • Sprinkle finely chopped coriander leaves and serve.

Notes
I used cleaned boneless Tilapia fillets each cut into four pieces but you can use any fish in any form but boneless has its own fun :)

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