Thursday, September 22, 2016

Onion Pakora/ Vengaya Pakoda/ Garam Pakoda Recipe

Onion pakoda or garam pakoda are crispy fritters prepared using gram-flour and spices. These onion fritters store upto 3 days in a air tight container. We serve these pakodas as a tea time snack or as a side dish for southindian meals.

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10 Onions 
2 Sprigs Curry leaves
10 Cloves Garlic
15 Cashews
2 Tbsp Chilly Powder
1/4 Tsp Asafoetida
1/4 Tsp Cooking Soda

6 Green Chilies
1/2 Tsp Fennel Seeds
1 Inch Cinnamon Stick
4 Cloves
1 Inch Ginger
Fist Full Mint and Coriander

1 Cup Roasted Bengal Gram Flour (Pottukadalai Mavu)
1 Cup Chickpea Flour (Besan/Kadalai mavu)
2 1/2 Tbsp Rice Flour
Salt as per taste
Oil for frying
Prep Up:
  • Peel, Wash and Slice the onions. Separate the onion strands and reserve in a large mixing bowl.
  • Add 6 Green Chilies, 1/2 Tsp Fennel Seeds,  1 Inch Cinnamon,  4 Cloves,  1 Inch Ginger,  Fist Full Mint and Coriander to a mixerjar grind to form a coarse paste.
  • Peel, Wash and Chop the garlic into thin slices or tiny pieces.
  • Split the cashews and reserve.
  • Heat oil for frying in a wok on low flame.
  • Sift all the 3 flours and reserve.
  • Combine curry leaves, sliced onion, ground chilly masala, chilly powder, asafoetida, cashews and chopped garlic mix well and reserve.
  • Take 1/3 Portion of the onion mixture add to a mixing bowl, add 1/3 Cup of both besan and roasted gram flour, 1 tbsp rice flour, a pinch of cooking soda, 2 tbsp hot oil and salt as per taste to the onion mix well.
  • Sprinkle 2 to 3 tbsp water mix well and form a tight dough.
  • Make sure the oil is hot and ready for frying.
  • Take a large portion of the dough pinch and drop portions of this dough to the hot oil.
  • Fry on low flame. 
  • Gently turn and fry the pakodas till the pakodas turn golden brown in color.
  • Drain the pakodas and place on tissue paper...Serve right away...Enjoy :)
Do not mix salt to the entire batch of onion batter it will turn watery and the onion wont be crispy.
Before slicing a batch of onion always place onions in the fridge until use this is best way to prevent onions from stinging your eyes.
Wash hands with lemon base dish wash soap to eliminate onion and garlic smell from hands. 

Tuesday, September 20, 2016

Rajasthani Food Festival @Howard Johnson-Bengaluru

Howard Johnson hosted me for their ongoing Rajasthani Food Festival. Padharo Maro Des! One gets to Savour a royal culinary tour of Rajasthan right here in Bengaluru. 

The menu consists Laal maas to churma, Ker sangri, Ghevar and other famous Rajasthani dishes, there are many authentic preparations to offer you a unique experience of the state's rich culinary heritage.

Executive Chef  Dev bose has curated a scrumptious combination of both veg and nonveg menu  'Padhro Maro Des!’ at Nest between 16th September, 2016 and 25th September, 2016. 
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Private family Dinning Room

 Watermelon Juice

Nonveg-Thali consisted of both veg and nonveg dishes: Hari mirchi Tapure, ker sangari, Papadkisabji, Rogni Tikka, Gatte Ki Sabji, Pyaz ki Kadhi, Lasooni Dal, Laal Maas, Safed Murgh, Bakhari Roti, Ghee Rice, Lassi and Churma.

Three dishes I thoroughly enjoyed from the Thali
 Laal Mass: Mutton curry prepared with curd, spices and red chillies.
Hari Mirchi Tapure: Instant Chilly Pickle prepared using fresh green chilies, dry mango powder, fenugreek and mustard.

Papad ki Sabji: Slow cooked potato in a spicy gravy topped with toasted pepper papad

Sunday, September 18, 2016

Tamarind Chicken Recipe (Bullet Chicken)

Tamarind chicken is an excellent side dish for southindian meals. I tasted this dish at a roadside shack the lady who prepares this dish had named it as bullet chicken because of the spicy guntur chilies. I personally enjoyed this fried chicken with sambar and rasam rice.

500 Grams Boneless Chicken 
1 Tbsp Garam Masala
2 Tbsp Chilly Powder
1/2 Tsp Turmeric Powder
2 Tbsp Tamarind Pulp
1/2 Lime
1 Tbsp Ginger and Garlic Paste
2 Tbsp Corn Flour
2 Tbsp Maida(all purpose flour)
1 Beaten Egg
10 to 15 Pods of Garlic Chopped
2 Sprigs Curry Leaves
6 Dried Red Chilies
1/2 Tsp Pepper powder
1/4 Tsp Cumin or Carom Seed Powder
Oil For Frying
1 Tbsp Ghee
Salt as per taste.


* Wash the chicken thoroughly allow excess water to drain using a colander and add the chicken pieces to a mixing bowl.

* Add lime juice, tamarind pulp, ginger and garlic paste, chilly powder, turmeric and garam masala to the chicken mix well cover and allow to marinate for 15 minutes on kitchen counter.

* After 15 minutes add corn flour, maida, and egg to the chicken mix well check for salt add salt as per taste.

* Heat enough oil for frying in a wok on medium flame.

* Gently drop the chicken pieces in oil and allow to fry for 2 minutes on each side once the outer covering turns light golden in color drain from oil an reserve the chicken on a tissue paper. Fry the entire batch of chicken and reserve.

* Heat 1 Tbsp of ghee in a wok add curry leaves, chopped garlic, dried red chilies, pepper powder and carom powder to the garlic fry until the raw flavor from the garlic has gone.

* Add the chicken pieces to the garlic masala toss to coat check for salt add if needed...toss and serve hot...Enjoy..:)

Thursday, September 15, 2016

Basics of Indian Cooking Series: Ginger & Garlic Paste

In my basics of Indian cooking series one can find many different chutney's, podis, pickles, jams and masalas. Ginger and garlic is a key ingredient for many dishes like kababs, curries and stir-fries. These ingredients not only enhances the flavors and taste but also helps in digestion.  

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1/4 Cup Ginger
1/4 Cup Garlic
1/4 Tsp Fennel
1/2 Tsp Peppercorns

  • Peel the ginger and garlic. 
  • Wash both the ingredients thoroughly. 
  • Chop the ginger into tiny chunks. 
  • Add all the ingredients to a mixer jar grind to form a smooth paste we can add a splash of water to help grind into a smooth paste. Preserve in a air tight container refrigerated until use.
Do not prepare this paste in bulk it might loose its flavors. We prepare this paste which will last only for a weeks time and re-prepare if needed.

Tuesday, September 13, 2016

Epigamia Greek Yogurt Review and Breakfast Parfait Recipe

Hokey Pokey, leaders of finest quality vegetarian ice-creams are the innovators in introducing the concept of a live kitchen in India. I was invited to "Mixing ice-creams on a frozen stone slab" event in early Jan 2016. Please click here read more about Hokey Pokey icecreams. 
During the icecream mixing event I also got to taste epigamia frozen yogurt desserts. The greek style yogurt is creamy and excellent to create many healthy snack dishes. 
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Epigamia, in Ancient Greek, meant a way to formalize the relationship between different nations. Thus, with this cup of Greek Yogurt has applauded the marriage of a healthy lifestyle with delicious taste, using only natural ingredients, no preservatives or artificial flavours. 
About Greek Yogurt
Greek yogurt is one of those foods that contradicts the saying "if it tastes good, it must be bad for you." Made from an ancient Greek process of straining the yogurt, it is low in fat and calories with double the amount of protein as compared to regular yogurt. It encourages a healthy lifestyle and tastes extremely delicious and creamy. Apart from plain greek yogurt one can choose from their impressive eight different flavors range. 

Go Greek For Your Health! Here’s Why:

1. An excellent source of protein without the added fat :Greek yogurt is a great way to boost your protein levels while avoiding heavy foods like meats. (meats are not bad and heavy – its how they are cooked that’s of concern) Contains proteins that can repair damage done by exercise.

2. It’s a smart choice for low carb-dieters -- containing half the amount of carbohydrates as compared to regularyogurt.

3. It’s low in sodium as well as high in potassium and helps to maintain proper balance in the body. (Ideal post workout fuel!)

4. The creamy rich texture enables it to be nutritiously dense and satisfying.  Add a banana or some berries for a nutrition-packed post workout snack.

5. Yogurt is a source of Iodine, which helps to increase metabolism and promote weight loss.

6. A solid recipe inclusion for delicious dips, smoothies or marinades (not to mention DIY face masks!)

7. It will help keep your gut in check

8. Vegetarians can rejoice with the protein source – contributing to their daily recommended intake.

9. It’s lower in lactose as well as carbohydrates making it much easier to digest.

10. When cooking sweet and savoury dishes; many people use it as a substitute for milk, sour cream and even icing for cupcakes.

Epigamia Breakfast Parfait Recipe:

2 Tubs of Epigamia Yogurt (Banana and honey, Alphonso mango or Strawberry flavors)
1/2 Cup Chopped Banana and Apples
2 Tbsp Candied Cherries
2 Tbsp Toasted and Chopped Nuts (Almonds and Cashews)
1 Tbsp Melon Seeds
1/2 Cup Honey or Chocolate Corn Flakes...We can also use muesli.

In a serving tumbler add corn flakes top with 1 tub banana and honey yogurt. Top with fruits and toasted nuts and cherries. Top with 1 more tub of Alfonso mango yogurt garnish with chopped nuts and cherries and serve right away...Enjoy :)

Sunday, September 11, 2016

Chicken Meatball Manchurian Recipe

Food History fascinates me sometimes, specially asian cuisine. Asia truly has a rich culture of heritage be it food, lifestyle or sports. Did you know? Meatballs originated in shandong province of china during Qin Dynasty in 207 to 221 BC meatball were referred as "Four Joy Meatball". 

Coming back to manchurain recipe this was my interpretation to create chicken meatball manchurain. All of us at home enjoyed this sidedish with noodles. I have prepared a dry chicken meatball manchurain. We can add 1/4 cup water and 2 tbsp corn starch to the pan masala and prepare a gravy if you want to serve this dish with roti. 

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500 Grams Boneless Chicken
1 Medium Size Onion
1 Medium Size Capsicum
8 Green Chilies
5 Sprigs Green Onion
20 Pods Garlic
2 Tbsp Ginger and Garlic Paste
2 Tbsp Soya Sauce
2 Tbsp Chilly Sauce
2 Tbsp Tomato Ketchup
1/2 Tbsp MSG or 1 Chicken Cube
Salt and Pepper
Oil as required

Prep Up: Wash and Clean all the veggies throughly. Peel the onion and garlic. Chop all the veggies as fine as possible.

I used chicken breast in this recipe we can also use chicken boneless thighs. Wash and chop the chicken to bite size pieces and place in the colander allow the excess moisture to drain. 

Add the chicken to a mixer grinder pulse and grind to form chicken mince reserve the mince in a bowl.

Add 1 Tbsp ginger and garlic paste, 1/2 chopped onion, 1/2 chopped capsicum, 4 chopped green chilies, 2 tbsp chopped spring onions, 1 tbsp chopped garlic, 1 tbsp chilly sauce, 1 tbsp soya sauce, 1 tbsp tomato ketchup, 1/4 tsp pepper powder, salt as per taste, 1/4 tsp msg or half a chicken cube to the chicken mince mix well allow to rest for 15 minutes before forming meat balls.

After 15 minutes grease your hands with oil. take small portions of mince and form meat balls. Heat a pan on medium flame with 3 tbsp oil. Add the chicken meatballs to the pan cover and cook on medium flame for 5 minutes. 

After 5 minutes check if the chickenmeat has released moisture place on high flame allow the moisture to evaporate fry the meatballs for a minute and reserve in a bowl.

Using the same pan place on medium flame add 1 tbsp oil and add 1 Tbsp ginger and garlic paste, 1/2 chopped onion, 1/2 chopped capsicum, 4 chopped green chilies, 2 tbsp chopped spring onions, 1 tbsp chopped garlic fry until onions turns transparent. 

Add 1 tbsp chilly sauce, 1 tbsp soya sauce, 1 tbsp tomato ketchup, 1/4 tsp pepper powder, salt as per taste, 1/4 tsp msg or half a chicken cube fry for a minute. Add cooked chicken meatballs toss for a quick minute and serve hot...Enjoy this chicken manchurian with fried rice or noodles...:)
Daddy is enjoying his noodles and meatball meal :)

Thursday, September 8, 2016

Chilly Paneer Recipe (Indo-Chinese Fusion Side Dish Recipe)

Indo-Chinese cuisine has developed through out the years of social and economic changes, and encompasses the regional and traditional foods of India. I thoroughly enjoy mixing all my southindian dishes with indochinese dishes like gobi manchurian with sambar sadam and so on. 

Chilly paneer is again relished with roti or pulao that is how I like it. Since many indochinese dishes consist a combination of delicious sauce the taste and flavor is unique.
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250 Grams Paneer (Cottage Cheese)
1 Medium Size Onion
1 Medium Size Capsicum
6 Green Chilies
1 Whole Bulb Garlic
3 Sprigs Spring Onions

2 Tbsp Corn Flour
2 Tbsp Tomato Ketchup
2 Tbsp Green Chilly Sauce
1 Tbsp Soya Sauce

1 Inch Ginger
10 Pods Garlic
6 Green Chilies
Salt as per taste
Oil for frying

Prep Up:
Add 1 Inch Ginger, 10 Pods Garlic and 6 Green Chilies to a mixer jar grind and create a smooth paste.
Wash, clean and slice the onion and capsicum.
Chop the paneer into bite size pieces reserve.
Peel whole bulb of garlic wash and chop reserve.
Chop the spring onions into tiny pieces reserve.
Mix 1/4 cup water in corn flour and reserve.

Heat a wok with 1 cup oil for frying on medium flame. Gently drop 10 pieces of paneer at a time fry until light golden brown drain from oil reserve on a tissue paper.

Heat a Pan or wok on medium flame. Add 2 tbsp oil.
Add  1 1/2 tbsp of ground masala paste and fry until raw flavor has reduced.

Add chopped garlic and onions stir and fry till onions turn light pink in color.

Add sliced capsicum and fry for a minute add a dash of salt and 1/2 cup water allow the capsicum to cook for a minute.

Once the moisture has reduced from the capsicum masala, add chopped green chilly and chilly, soya and tomato sauce stir and fry until the raw flavors have reduced.

Add fried paneer to the masala allow to cook for a minute.

Add corn starch to thicken the gravy stir check for salt allow to cook for 2 minutes on low flame stir once and garnish with spring onions...Serve paneer chilly with roti or fried rice...Enjoy :)