Simple Egg Roast

Ingredients:

4 eggs (hard boiled and shelled)
1 large onion (sliced)
1 tbsp of ginger garlic paste
1 tsp of red chilli powder
1 tbsp of coriander powder
1/4 tsp garam masala powder
A pinch of turmeric powder
1 cup of water

2 tbsp of oil
Salt to taste

In a pan, heat oil and add ginger garlic paste fry for a while then add sliced onion and fry until translucent. Now add in red chilli powder, coriander powder, turmeric powder and fry until fragrant, then add in garam masala and fry until oil separates. Next pour water and let the masala simmer and thickens. Finally add in salt and eggs, let the eggs absorb the masala. Now our dish is ready to be served.

Do try and let me know how was it, enjoy!

Tandoori Chicken Briyani

Hi friends, I'm glad to share another recipe with you all Tandoori Chicken Briyani, some of you may have tried this dish before but this is the very first time for me. I got this idea from sis Love's Grilled Chicken Briyani, I fell in love with the preparation the moment she post it on her blog, thanks sis. I have used her idea and made some changes in my briyani, I have used Tandoori Chicken that I have prepared earlier (purposely to use for this briyani). We loved the Tandoori Chicken Briyani, it was so delicious and healthy. Now let us see how to make this briyani:

Ingredients:

500 gm of Tandoori Chicken
2 cups of Basmathi rice or any kind
2 1/2 cups of water (ratio depending on the rice you use)
1 large onion (chopped)
1 tbsp of ginger garlic paste
1 tbsp of tandoori powder
A bunch of coriander leaves
2 large onions (deep fried until brown)
A  few drops of yellow coloring/saffron
1 tomato (chopped)
1 green chilli (slit)
1 pc of cinnamon stick
2 cardamom pods
2 star anise
2 cloves
Salt to taste
1 tbsp of ghee

You have to prepare the tandoori chicken before you cook the rice, you can prepare in advance or right before you cook the rice. Now let us prepare the ingredients for rice, make sure you wash the rice until the water runs clear, then drain and keep aside.

In a pan, pour ghee and add cinnamon stick, cardamom, star anise, cloves, green chilli, onion and ginger garlic paste, stir all these until it releases the wonderful aroma. Next add chopped tomato and tandoori powder and fry until tomato turns mushy, then add rice and mix well.

Transfer all the ingredients above to a rice cooker and add water and salt, let the rice cook until its fluffy and dry. Now add the yellow coloring, place the chicken pieces on the rice, add fried onions and coriander leaves, close the cooker's lid until you are ready to serve the rice.

Gently mix the cooked rice, and now our Tandoori Chicken Briyani is ready to be served. I have served this with Onion Raita.

Do try and let me know how it turned out for you!

Pan-Seared Tandoori Chicken

Wow, it has been three months since I update my blog....it has been crying every day and night because I have abandoned it for so long. So many blogger friends also have been asking why I'm not updating my blog. Before I tell you the reason for my disappearance, let me apologize to all of you for not updating my space and also for not visiting your spaces, I'm very sorry dear friends. Okay, now let me tell why I went missing, I have been very very busy with packing and shifting to the new house. It took such a long time for me to pack, move out, unpack and settle down, by the time we settled down laziness have set in and I couldn't snap any pictures for blog. 

I have been cooking a lot lately but did not snap any pictures as you all know how time consuming setting the food and writing for the post. I think enough stories told, let us get to recipe. I have bought a box of tandoori powder a couple of days ago and have been planning to make Tandoori Chicken, I have used boneless chicken pieces to make this and it looks something like Chicken Tikka. Now let us see how to make this delicious, mouth-watering Tandoori Chicken my style;

Ingredients:

500gm of boneless chicken (cut into bite size chunks)
1 cup of plain yogurt
1 tbsp of lemon/lime juice
1 tbsp of Tandoori powder (store bought)
A few drops of red coloring
Salt to taste
Oil/ Ghee for Pan Searing

Mix chicken, yogurt, lemon/lime juice, tandoori powder, red coloring and salt, mix everything and marinate for minimum 4 hours or over night. I have marinated over night in the fridge.

So after marinating, heat a flat frying pan or griddle pour some ghee or oil and sear the marinated chicken pieces until it is cooked and has some char marks on it. Do not crowd the griddle, give enough room for the chicken to be moved, cook everything in batches and keep aside.

Now our Pan-Seared Tandoori Chicken is ready to be served with slices of lemon and onions.

Do try and let me know how it turned out for you!

Chicken and Mushroom in Oyster Sauce

Ingredients:

250g of chicken boneless (cut into big chunks)
5 dried shiitake mushroom (soaked and cut into half)
5 dried red chillies (cut into half)
2 inches of young ginger (sliced)
3 cloves of garlic (minced)
1 tbsp Shao Hsing cooking wine/ white vinegar
2 tbsp of spring onion
1 tbsp of corn starch
1 tbsp of chilli sauce
2 tbsp of oyster sauce
1 tsp of dark soy sauce
1 tsp of light soy sauce
1 tsp sesame oil
1 tbsp of cooking oil
1 cup of water

In a pot, pour cooking oil add dried red chilies when its plumped up add in garlic and ginger fry for a minute then add chicken that have been mixed with corn starch, fry until the chicken releases water. Then add sesame oil, oyster sauce, chilli sauce, dark soy sauce and light soy mix well then add water and let chicken cooks well. Now add in Shao Hsing cooking wine or white vinegar (this give some tangry sharp taste), now add mushrooms and let it cook further until the gravy thickens. Now our Chicken and Mushroom in Oyster Sauce is ready, add in the spring onion and our dish is ready to be served.

Do try and let me know how it turned out for you!

Coriander Pepper Chicken Guest Post for Priya's Versatile Recipes

Wow, blogging is an awesome experience getting to know many sisters all over the world, even without meeting face to face the chemistry is fantastic....hehehe, I got to know Priya Suresh ka of Priya's Versatile Recipes last year while blogging and she have even done a guest post for my blog. I was so happy when akka asked newbies to write a guest post for her blog to introduce us the newbies to blogging world. Thank you so much for the opportunity ka, want to know more on the recipe do visit Priya ka's blog Priya's Versatile Recipes for Rendezvous with a Foodie.

Do visit and let me know how is it!

Fried Meehoon (Rice Noodle)

Ingredients:

A pack of meehoon (rice noodle, boiled and drained)
2 pcs of chicken breast (cubed)
1/2 cup of shredded cabbage
5 pcs of dried red chilli
1 tsp of dark soy sauce
1 tbsp of light soy sauce
3 cloves of garlic
1 onion (chopped)
1/4 cup of dried shrimp
1/4 cup of water
2 bird eye chilli
2 eggs beaten
Oil

Blend dried red chilli, garlic, dried shrimp and water until smooth and keep it aside.

Heat oil in a pan and fry the chicken pieces until half cooked, drain and keep it aside, fry the beaten eggs and scramble it until you get small pieces.

Now in the same pan pour oil and simmer chilli paste until it changes in color to deep red and oil separates. Then add chicken, cabbage, dark soy sauce and light soy sauce mix well until everything is well incorporated then add in boiled noodles, toss well so that the chili paste and noodles are mixed perfectly. Adjust seasoning depending on your preference and Fried Meehoon is ready to be served. Garnish with scrambled egg and bird eye chilli that have been sliced.

Fried Meehoon is ready to be served, do try and let me know how it turned out for you!

Spicy Chicken Briyani

Ingredients:

(Serves 4)
4 pcs of chicken drumstick
4 hard boiled eggs
2 cups of Basmathi rice (70% cooked)
1 tbsp of coriander powder
1/4 tsp of cumin powder
1/4 tsp of fennel powder
1 tsp of red chilli powder
1/4 tsp of turmeric powder
1/4 tsp of garam masala
2 onions (chopped)
2 tomatoes (chopped)
2 green chillies (slit)
1 tbsp of ginger garlic paste
2 tbsp of cashew nuts
2 tbsp of raisins
A bunch of coriander leaves
1/2 cup of mints (chopped)
1 cinnamon stick
2 star anise
4 cloves
2 cardamom
3 tbsp of ghee
1 cup of water
Salt to taste

In a pan, heat ghee and add cinnamon stick, star anise, cloves, cardamom and stir for a minute then add  chopped onions fry until translucent. Now add in ginger garlic paste, mix well and add chopped tomatoes and cook until tomatoes turn mushy. Then add green chilli, chilli powder, coriander powder, turmeric powder, fennel powder and cumin powder, mix everything together so that the spices incorporates well and add in chicken drumsticks, half a cup of water. Let all this cook on medium flame until the chicken is cooked and the liquid is evaporated.

Now add in boiled eggs, 70% cooked rice to the chicken mixture mix everything well and pour in the balance water, adjust seasoning and cover to cook until rice is fluffy. Mix in coriander and mint leaves to the rice and cover for a couple of minutes so that the flavor will be infused in the rice. Finally add in cashews and raisins that have been fried in ghee to garnish.

Now our Spicy Chicken Briyani is ready to be served. Do try and let me know how it turned out for you!

Egg and Sausage Stir Fry

Ingredient:

3 sausages (cut thinly)
2 eggs (beaten)
2 large onion (chopped)
2 garlic pods (chopped)
2 bird eye chilli (chopped)
1 tsp of meat curry powder
2 tbsp of coriander leaves
A pinch of salt
1 tbsp of oil

In a pan heat oil, add in chopped onions, garlic and chilli stir for a minute then add in the sausages and fry the sausages until its slightly browned, now add in meat curry powder and salt stir for a couple of minutes. Finally add in the beaten egg and fry like making scrambled eggs but to smaller pieces just like the above picture. Add in coriander leaves and mix well, now our Egg and Sausage Stir Fry is ready to be served. Best eaten with white rice, bread and roti.

Do try and let me know  how it turned out for you!

Home-made Garlic Butter

Ingredients:
1 bar of unsalted butter (softened)
6 cloves of garlic paste or diced
1 tbsp of chopped parsley (optional)
A pinch of salt

Beat softened butter oh high speed until its fluffy, add the garlic paste mix well. Finally add salt and chopped parsley. Fill in a bottle and store in fridge, can be kept for a week or up to a month if frozen.

Now our Home-made Garlic Butter is ready to be used for garlic bread or to spread on a toast. Do try and I'm sure you will love the flavor.

Kerala Kappa Masala/ Tapioca Masala

Blogging is a very interesting hobby to do, you get to know so many other bloggers from all around the world sharing their recipes with talent and photography skills which I really admire. I have joined many groups and share my recipes with others, recently I have joined group known as Kerala Kitchen, got to know lots of friends and Nags from Edible Garden have suggested that we should have cook-along event every month with selected recipes. I was so excited because, being a Malayali from Malaysia there are many recipes that we hardly cook and have forgotten over the years, my grandparents have taught my mom many Keralite recipes but I never take time to learn all of it. So this is a great chance, for me to learn with the others.

This month we have to cook Kappa Masala, which the recipe have been shared by Nags. This is slightly different from what my mom cooks but it tastes so delicious that I ate this as it is for lunch today. This is a very simple recipe and requires very less ingredients and you need so less a time to prepare it, I just love the flavour of garlic in this dish. Now let us see how to make this Kappa Masala, this recipe have been adapted from Edible Garden who is hosting Kerala Kitchen's cookout this month;

Ingredients:
500 g of kappa/tapioca
5 cloves of garlic
5 dried red chilies
1 tbsp of coconut oil
1/2 tsp of mustard seeds
1/2 tsp of split urad dal
1 sprig of curry leaves
1/4 tsp of turmeric powder
Salt to taste

Peel the tapioca and cut into cubes, wash and drain. Now boil the tapioca with some salt and turmeric powder until its soft but not too mushy for about 10 to 15 minutes, once its cooked drain and keep aside.

I have used dry mill to blend dried chilli and garlic to a coarse paste and keep aside, you can even use pestle and mortar to crush garlic and dried chilli.

In a pan, heat coconut oil and add mustard seed and let it crackle, once the seeds crackle add the curry leaves, chilli and garlic paste mix well and then add in the cooked tapioca. Mix well all the ingredients without breaking the tapioca and let the masala coat the tapioca. Add more salt if needed and our Kappa Masala is ready to be served.

Do try and let me know how it turned out for you!

Mix Vege Stir Fried with Chicken

Ingredients:
1/2 cup of minced chicken
1 pack of peas
1 carrot (sliced)
1 cup of cauliflower
3 garlic pods (chopped)
1 tbsp of oyster sauce
1/2 tbsp of corn slurry
3 tbsp of water
1 tbsp of oil
Salt to taste

In a pan, heat oil and fry chopped garlic and minced chicken, add all the vegetables and oyster sauce, fry all for a couple of minutes. Now add in salt and water stir very quickly, finally add in the corn slurry let the sauce thicken and ready to be served. Serve in a platter, do try and let me know how it was!

Broad Beans, Potato and Carrot Stir Fry

Ingredients:
200g broad beans (chopped)
2 small potatoes (cubed)
1 carrot (chopped)
1 tsp of mustard seed
1 tsp of cumin seed
1 green chilli (chopped)
1 tsp of ginger garlic paste
1/4 tsp of turmeric powder
1 tsp of red chilli powder
1/2 tsp of cumin powder
1/2 tbsp of coriander powder
1 onion (chopped)
A pinch of hing
2 tbsp of oil
Salt to taste
Water

Heat oil and fry mustard seed once it crackled add in cumin seed, onion, ginger garlic paste, green chilli and hing until it releases aroma. Now add in broad beans, potato, carrot, turmeric powder, chilli powder and coriander powder with a splash of water, add salt and cover to cook. 

The water should be completely evaporated and our Broad Beans, Potato and Carrot Stir Fry is ready to be served. Do try and let me know how it turned out for you!

Prawn and Radish Kaara Kuzhambu/ Curry

I have been craving for my mom's cooking for the past few days, I have been cooking for many years now but still nothing beats my mom's cooking maybe because she mixes the spices with the right amount  and pour lots of love in what ever she cooks. Ma, I love you so much! Now coming back to today's recipe mom makes this curry so well and the taste lingers in our tongue even after so many hours having it. I have tried making this curry as similar to mom's, radish is a very nutritious and contains very low calorie, it also very useful in treating constipation and detox the body. Mom always says that radish also prevents and fights urinary tract infection and excellent kidney cleanser.

Now let us look at how to make this curry;

Ingredients:

5 small radish (sliced thinly)

1 cup of prawns (cleaned)

1 tomato (chopped)

1 onion (sliced)

1 tsp of ginger garlic paste

1 tsp of fenugreek seed

1/4 tsp of turmeric powder

1 tsp of chilli powder

1 tbsp of meat curry powder

1/2 cup of tamarind juice

1 sprig of curry leaves

2 green chili (slit)

2 tbsp of oil

Salt to taste

Water

In a pan, heat oil and fry fenugreek seed, curry leaves, onion, green chilli and ginger garlic paste. Then add the sliced radish until its almost soft and slightly browned, now add enough water and turmeric, chilli and meat curry powder and let it boil until the raw smell of the spices are gone. Boil the gravy further until it reduces a little and add salt and prawn.

Finally pour the tamarind juice and let it simmer for a couple of minutes. Finally add in sliced tomatoes and turn off the flame and cover the pan. Now our Prawn and Radish Kaara Kuzhambu is ready to be served.

Do try and let me know how was it!

Spinach Curry/ Kirai Curry

Ingredients:

1/2 cup of toor dal

14 cup of moong dal

A bunch of spinach (cleaned)

1/4 cup of coconut milk

1 brinjal (cut into small pieces)

1 tsp mustard seed

2 dried red chilli

5 bird eye chilli

1 onion (sliced)

3 garlic pods

Salt to taste

Oil for tempering

Wash and soak toor dal and moong dal for at least 30 minutes. Then pressure cook dal, garlic, bird eye chilli until soft.

Next add in spinach and let it soften, now add the sliced onion, brinjal, salt and mix well until cooked. Let all this boil until brinjal soften then add coconut milk let it simmer for a few minutes and turn off the flame.

Finally temper the curry with dried chilli and mustard seed and pour over the curry. Cover the pan and let the flavour trapped in the cooker until ready to eat.

Now our Spinach Curry is ready to be served. Do try and let me know how was it!

Simple Fried Flat Noodle

Simple and easy to prepare meal would be what every woman prefer making especially when she's busy and do not have much time. Okay to go to that list I have prepared this Stir fried Flat Noodle, I have added chives, tofu and chicken pieces to this dish. Now let us see how to make this;

Ingredients:

1 pack of flat noodles (fresh ones)

3 pcs of white tofu (cubed)

2 pcs chicken breast (cubed)

5 cloves of garlic (diced)

2 tbsp of chilli sauce

2 tbsp of chilli paste

1 tbsp of light soy sauce (depending on individual preference)

A bunch of chives (cut into 1 inch length)

Heat oil in a a wok

Fry diced garlic once lightly browned add cubed tofu and fry for a couple of minutes

Then add cubed chicken pieces and fry until almost cooked

Add in the chilli paste and chilli sauce to the chicken and tofu, mix evenly

Add in chives and stir together with the other ingredients

Now add the flat noodles and mix well, add in the light soy sauce

Now our Simple Fried Flat Noodles is ready to be served

Do try and let me know how it turned out!

Chicken Kofta Kurma

Cooking is always have been a passion for me, especially when my husband loves my cooking and gets very happy when I take the effort to cook varieties of food for him to try. Being some one who always travel all around the globe, he have tasted lots of food and remembers it when I cook for him. Blogging have been an advantage for anyone who love to cook and try on new recipes, I get this recipes from my fellow blogger sisters who share the same passion.

Many of us definitely know Priya from Priya's Versatile Recipes where she have even done a guest post for me Vegan Christmas Fruit Cake. I have known Priya for few months now and I was digging some chicken recipes in her archive and found this recipe, as you all know I really admire her cooking and photography skills trying her recipe was exciting. I love Chicken Kofta Kurma as it was so creamy and thick not forgetting you would ask for more once you taste it.

Now let's look at how to cook this wonderful, lip-smacking dish;

Ingredients:

For Chicken Balls:
3 Chicken breast pieces (I used 250g of minced chicken)
1 Onion (big & chopped)
1tsp Garam masala powder
1 Green chilly (chopped)
1tbsp Corn flour
Salt

For Kurma:
1 onion (chopped)
2 tomatoes (chopped)
2 green chillies (slit opened)
1tbsp ginger garlic paste
1cup yogurt
5 cashewnuts
1tbsp coriander powder
1/2tsp red chilly powder
1tsp cumin powder
2 tbsp grated coconut
1 cinnamon stick

1 star anise
Chopped coriander leaves
Chopped mint leaves
Salt
Oil

In a bowl mix all the ingredients for chicken balls and make medium sized balls and keep aside.

Blend coconut, cashew nuts and yogurt to a fine paste without adding any water and keep aside.

Heat 3 tbsp of oil, fry cinnamon stick, star anise, onion, green chilli and tomato until aromatic. 

Then add ginger garlic paste and salt cook until all the ingredients are soft

Now add coriander powder, chilli powder and cumin powder and stir for a few seconds.Then add all the blended ingredients to the veggies and cook until the raw smell is gone approximately 5 minutes. 

Then add the prepared chicken balls to the gravy and cover to cook for another 5 minutes without stirring, this is to ensure that the chicken balls cook without breaking loose.

Once the chicken balls are cooked, simmer the gravy in low heat until it thickens and oil is 

separated from the gravy, this shows that the gravy is done and ready to be served

Now our Chicken Kofta Kurma is ready to be served, garnish with coriander and mint leaves

Do try and let me know how it turned out!

Spicy Crab Curry

My husband's all time favourite have been and will be crab forever, especially if home cooked and spicy. He have ordered through a friend few days back and he brought it home today, the difficult part for cooking crabs will be cleaning it. This time we have got real huge crabs which weighs 1kg per crab, just imagine how tough it would be to clean it, lucky thing for me because they have the claws detached from the crab and half cleaned. I just had to wash and cook it, the taste was awesome and my husband was so happy it tasted so delicious with the thick gravy I cooked.

He said next week she should buy again, I must think of some other style to cook the crab. It is always fun to cook for people who really appreciate our work and effort. Okay now let me bring you to the recipe;

Look at how big the claw is....yummmm!!!

Ingredients:

3 large crabs (cleaned, claws broken)

2 large onions sliced thinly

2 tbsp of ginger garlic paste

2 sprigs of curry leaves

3 tbsp of fish curry masala

3 tsp of chilli powder

1 tsp of turmeric powder

2 large tomatoes sliced

10 pcs of bird eye chilli (for extra heat)

1/2 cup coconut cream

1 tbsp of jaggery

1 egg slightly beaten

1 cinnamon stick

2 star anise

Salt to taste

Oil to fry

Water

In a bowl mix fish curry masala, chilli powder, turmeric powder and water to form masala paste, keep aside.

In a huge pan, heat oil then add cinnamon stick, star anise, curry leaves and onion fry lightly, now add ginger garlic paste fry until the aroma released. Add sliced tomatoes and bird eye chilli, let it turn mushy, now add in the masala paste and let it cook in oil for few minutes.

Then add water to the paste, depending on the amount of gravy needed as per preference then cover and let it cook for 10 minutes. Add salt and jaggery, let the gravy cook until gravy thickened, then add coconut cream mix well.

Now add the cleaned crabs and stir in well so that the crabs will cook and absorb the flavours in the gravy, crabs shouldn't be cooked for very long just wait until its shell turn colour and its ready to be served. I have removed the crabs to a serving platter before adding in the beaten egg to the gravy, adding egg will make the gravy thicker and yummy.

Now our Spicy Crab Curry is ready to be served.

Do try and let me know how it turned out for you!

Carrot & Peas Stir Fried with Tofu

Ingredients:
1 pack of peas
1 carrot (cut as per your preference)
2 fried white tofu
2 tbsp of mushroom sauce
1 tbsp of diced garlic
1 tbsp of oil
Salt to taste

Clean peas and carrot, wash, drain and keep aside.

Heat oil in a wok and fry garlic until fragrant, now add in tofu, peas and carrot stir very quickly. Then add mushroom sauce, salt and stir for another minute. Ready to dish out, do not over cook the veges as it wouldn't taste good.

Now our Carrot and Peas Stir Fried with Tofu is ready to be served.

Do try and let me know how it turned out!

Ginger Garlic Paste

Cooking is something really fun to do and needs lots of creativity and patience in making a wonderful meal for the family, but one thing I really hate is peeling garlic for cooking. It just takes so much of my time and patience so I always peel lots of it and store in a air tight container and keep it in the fridge. 

I use ginger garlic paste for most of my cooking and always have some in fridge so that I don't have to prepare a fresh one when planning to cook. Ginger garlic paste is very easy to prepare but peeling garlic again something I really hate. But I have a very easy way to peel garlic for ginger garlic paste preparation, let's look at what actually I'm trying to say;

Ingredients:

500g of ginger (cleaned and cut small)

500g of garlic (cleaned)

Water

Prepare 500g of ginger and garlic

Soak garlic pod in water, this make it easy to peel the skin off

Peel off skin from ginger and cut into small pieces

Put ginger and garlic in a blender and add very little water to make into fine paste

Store it in an air tight container and can be stored it in fridge for nearly a month