Bitter Gourd Fry


Bitter gourd 8 numbers
chilli powder 1 tsp
coriander powder 2 tsp
cumeen seeds 1tsp
ginger-garlic paste 1tbsp
lemon juice 1tbsp
garam masala a pinch


1) Make a masala paste without adding much water to the masala.

2)Scrape the bitter gourds,so that remove some skin from the top.

3)Using a sharp knife make a cut along one side,and remove the inner skin and seeds without cuting the other side.So now you have one bitter gourd with hollow inside.

4)stuff the inside with the masala. You can tie with a banana leaf twine.

5)In a pan put some oil and put the gourds and slowly fry the gourds.Turn the other isde and it's done.

Whole chicken Fry


Whole chicken - 1 kg
Onions - 8 nos
Green chillies - 5 nos
Ginger-garlic paste - 3 tsp
Tomato - 3 nos
Chilly powder - 1 tsp
Turmeric powder - ½ tsp
Garam masala powder - ½ tsp
Eggs - 3 nos
Curry leaves - 2 sprigs
Coriander leaves - 2 sprigs
Salt - As reqd
Oil - As reqd


For this chicken,you can buy the whole chicken with skin.You can remove the skin without cutting the meat or use the skin.It's your option. Here I removed the skin.In a bowl take some lemon juice(or vinegar),salt,turmeric powder,chillipowder.Apply the mixture as a light coating on the inner and outer parts of the chicken.You can keep it in refrigerator for one night(not in freezer).Use this chicken for the following process.

1)Heat oil in a pan.

2)Sauté the onions until browned.

3)Add the green chillies and the ginger-garlic paste and fry well.

4)Add turmeric, garam masala and chilly powder.

5)Fry well and add the tomatoes.

6)Sauté, until the oil runs clear.

7)Mix a quarter of the masala with the egg beated.

8)Stuff the chicken with the other part of masala, tie a string around the chicken and place the chicken in a pressure cooker.

9)Cook upto 1 whistle.

10)Remove the whole chicken immediately and apply the egg masala on top.

11)preheat the oven to 400F.

12)In an oven-frying pan,put some oil and put the chicken.put some oil on top of chicken,so that it will not dried but crispy.

13). Broil the chicken till it's done.Don't forget to turn the chicken so that evenly crispy.

14)Garnish with curry leaves and coriander leaves.

:- Serve with naan, parathas or rice.

Tips: If you don't have an oven, after cooking in pressure cooker, you can fry the chicken in a kadai with some oil.But remember one thing,not fry for a long time because it's already cooked.

Bagara Baingan(Egg plant curry)

cinnamon 1 stick
brinjals 8 numbers
coriander powder 1tsp
cumin powder 1tsp
dry coconut poder 2tbsp
cardomom 3
ginger-garlic paste 1/2tsp
green chilli 1
peanuts 1 cup
mustard seeds 1tsp
turmeric powder 1tsp
oil 2tbsp
Onion(big) 1
sesame seeds 3tbsp
tamarind juice 50ml
jaggery a pinch
water 3 cups

1.Fry the peanuts with little oil,dry roasting is sufficient. Add sesame seeds and then coconut powder.  When all are slightly roasted take it out of flame. Add a little water and then grind it in a food processor(don't put these hot substance directly into mixer.After it is become warm temperature put it in the mixer).Do not make it fine paste but coarsely grained paste.

2. In a pan pour some oil for deep frying. When the oil is hot put the brinjals and fry 75%.
Keep it aside

3.In a pan put some oil and fry the whole garam masala,mustard and cumin seeds. When they start to splatter and onions.Saute the onions when it is slightly brown. Add little salt to onion will enhance the browning process of onion. 

4. Add little bit hing(asafoetida)and curry leaf. When the onion is done add 1tsp turmeric powder. 

5. Add a little bit of water,add 1tsp cumin powder, 1tbsp coriander powder 1/2tsp chilli powder and roast the masala.

6. Then add the peanut masala. And cook it in medium. Stir it continuously,otherwise it will burn because of peanut.

7.  Add the tamarind juice and a little bit of(1tbsp) jaggery,salt. When the oil starts to oases out and all the froth disappears,the gravy is done.So you can add the eggplant and cook as much as  thick gravy you want.Then it's done
      It is an extremely delicious Hyderabad Vegetable curry.It is mainly used with biriyani,rice,chappathi,nan etc. 

Chicken cutlet(Kerala recipe)

1/2tsp Black pepper powder
2 cup Bread crumbs
1 bunch coriander leaves(chopped)
1 bunch curry leaves(chopped)
1 number egg(beaten)
2tsp garam masala powder
2tsp garlic chopped
5 number of green chillies
500 gm chicken
4 tbsp oil to fry
2 number of onions
3 number of potatoes(medium)
1/2 tspturmeric powder
1)Wash and drain the chicken. 2)Mix it with turmeric powder, salt, pepper and little bit of ginger-garlic paste and half cup of water and cook well in a pressure cooker.(chicken will cook really fast) 3)After cooling it, separate all meat from bones and blend it to get ground chicken. 4)Boil potatoes with a pinch of turmeric and mash and keep it to cool. 5)Heat oil in a pan. 6)Sauté onions, until light brown. 7)Add curry leaves, coriander leaves, green chillies, ginger and garlic and garam masala powder. 8)Add the mashed potatoes and the cooked ground chicken. Keep it on low flame, until its dry enough to make balls. 9)Allow the mixture to cool thoroughly. 10)Take a handful of this mixture and make balls. 11)Flatten it out slowly into thick disc shapes. 12)Dip it in the beaten egg and then roll in the breadcrumbs. 13)Shallow fry it in oil, till both the sides turn golden brown.

Paneer (Indian recipe)

We can make paneer(Indian cheese) in home.It's very easy.Let's look at this simple recipe
1000 ml milk
1 pinch mint
1 piece mualin cloth
1 pinch pepper
30 ml vinegar or lemon juice

Boil the milk in a pan.After boiling bring the milk to a gentle simmer.Start to slowly stir in the lemon juice or vinegar,about atablespoonful at a time.The milk will begin to curdle.Then it appears as "curds and hey".  Drain off the whey,keeping the curds. For this put the cloth in the mouth of a deep vessel and drain the milk.So we will get the curd.Wrap them up,and squeeze the cloth to get the whey out.  Fold the curdsup in the cloth,then  balance the big pot, full of cold water,on top of the wrap. The cold water will set the curd.Keep it for 1 hour.  Cut after setting and your paneer is ready. 

Paneer Butter Masala

1 tbsp butter
1/4 tsp chilli powder
1tsp  coriander powder
1tbsp fried onion
1/4 tsp garam masala powder
1tsp ginger garlic paste
1/4 tsp kasthoori methi powder(uluva ela)
1tsp ketchup
1 cup milk to add gravy
1 cup milk to mix spices
250 gm paneer
red colour(optional)
1/2tsp turmeric powder
salt to taste

Melt butter and add ginger garlic paste and mix in a hot pan. Add fried onion crushed.( you can buy fried onions from the store or you can fry the onion separately).In a separate bowl mix 1 cup of milk and the spices.To the fried onion in the pan add all the spices that are mixed with milk. Cover and cook for 3 minutes. Add salt, paneer and remaining milk to adjust the thickness. You can add red colour if you want,here I didn't use it.Add cream if you wish. serve hot with naan.


The Jangri or imarthi is not the Jalebi even though they look alike.The main difference is that Jalebi is made with maida(all purpose flour), while the jangri is made with urad dal.It's a north-indian sweet. 
1tsp rice flour
1 pinch safron colour
3cups sugar
1-2 cups of oil to fry
1cup urad dal(split black gram)

sugar syrup preparation:
  Take 2 cups of sugar and 1cup of water and dissolve.Brig it to boil and stir continuously.Make the syrup as not much thick or thin consistency.Then put off the flame and keep warm.
batter preparation:
Wash and soak the dal for atleast 1 hr.Drain the water and grind to a veryfine paste till the consistency of glue sticking.  For smooth grinding add water very little.Add safron color(red food colour) and rice flour(1tsp) if needed. Add to zip lock bad and pipe it into slightly hot oil.Put them into sugar syrup for not more than few minutes.Serve hot.

Chicken 65


2lbs Chicken-dark meat(boneless thigh meat)
1/2bunch Coriander leaves-chopped
2 tsp Cornflour
1/2 tsp eachCumin seeds, Pepper powder,chilli powder,salt
4-5number Curry Leaves-chopped
1number Egg
1tsp Garlic-chopped
1/2tsp Ginger-chopped
2tsp Ginger/Garlic paste
4-5number Green Chilli
to fry Oil
2-3dropsRed color(Optional)
1/2tsp Ajino moto(MSG)


To make the fried chicken pieces:- Take chicken pieces in a bowl-(We use dark meat so that it is nice and juicy when fried).Add salt, Aji-no-moto,1 tsp ginger/garlic paste, pepper powder-pinch, cornflour and mix-Then add 1 egg and mix in completely-(Egg coats the meat and keeps the juices in).

Heat oil in a frying wok or kadhai-Add chicken pieces few at a time(Do not crowd the kadhai) and fry until lightly golden brown-Drain and remove on a paper towel.

To make the sauce:-This does not need to be very salty-so control salt. Heat 2-3 tsp oil in a pan-Add cumin, add the chopped ginger and garlic and suate until fragrant. Add chopped chillies, curry leaves,1 tsp ginger/garlic paste, remaining pepper powder, chilli powder, salt,chilli/garlic paste, aji-no-moto, red color and mix-Cook for a few minutes.

Add a little water so that the chicken is covering by the masala(not gravy) and then add chicken to this paste and toss lightly-Stir in the coriander leaves and serve.

Chicken Tikka Masala

1tsp cardamom powder
1/3tsp turmeric
1.5lbs boneless chicken
1/2tsp chili powder
2tsp cilantro paste
1/2 of bellpeppers(both green and red) cubed
1 onion cubed
1 onion chopped finely
1 tomato
6 cashew nuts
1/2 tsp cumin powder
1.5tbsp garlic paste
2 garlic cloves chopped
1.5tbsp ginger paste
1tsp cumin powder
1tsp of garam masala
3tbsp lemon juice
5tbsp oil
1/2 cup coconut milk
1/4cup plain yogurt
to taste salt

In bowl put the yogurt,half of all the masalas and powders and salt.Put 1tsp of ginger and garlic also.Separate this paste and In a part add chicken and marinate.Now you have to grill this spicy chicken.If you dont have grill dont worry,you can use the regular thava and fry these chicken by adding oil.But dont crisp,when it is half cooked and turn the other side.
The other part of yogurt masala put the capsicum,onion.Spread this to the half cooked chikken when it is cooking the other side.After frying all these switch of the flame.
In another pan drop the oil and and splutter the mustard seeds.When it is spluttered put the chopped garlic.put the ginger paste. When it is browned put the chopped onion.Fry the onions and add the masalas like chilli powder,coriander powder,turmeric,cumin powder etc.
Ground paste the toamato with cashew nuts.put this paste to the pan.Cook the tomato with out any water that its raw smell will go.Then add some water,salt,curry leaves and bring to a good boil.Then add the cooked chicken.Boil the curry and then add coconut milk and dont allow further boiling.It's ready to serve.

White Bread


1 ½ cups bread flour(all purpose flour)
1 tsp dry yeast
¼ cup sugar
1 tsp salt
1 Tbsp honey
½ cup milk
1 egg
4 oz softened butter

In a small vessel take yeast, 2tsp of sugar and little warm water, mix all together. Keep it aside by covering for 10 minutes.

In a bowl mix the soft butter, sugar, honey, and milk. To this add the egg and mix all well.

In a bowl take the flour, yeast mixture and milk and butter mixture. Add the salt. Knead the flour to make nice dough like chapatti dough. Knead it for roughly 3 minutes, until it takes on a smooth, shiny appearance. Place it into the oiled bowl and cover it with a towel. Let it rise, for 1 hour until it has doubled in volume.

After 1 hour take a bread loaf pan and grease it with oil. Put some flour and make a coating so that the bread should not stick to the pan. Again knead the dough and put it in the pan and make the shape of pan. Keep it for half an hour. To avoid dryness cover it with a plastic bag. After ½ an hour the dough will be rise again.

Preheat the oven to350 F.

TIP! You can also place the bread into the fridge to sit overnight, to bring out a fuller, nuttier flavor!

Before placing the bread in the oven, sprinkle a little flour over the risen dough. Spray the sides of the oven with a little water, to create steam which in turn will create a lovely crust and let it bake for 45 minutes. During cooking, rotate the bread once in order to ensure even browning and enjoy the smell of freshly baking bread, as it bakes.

At the end of the baking time, remove the bread from the oven. Take it out of the loaf pan, using a cloth to protect your hands from the hot bread and firmly tap all along the bottom of the loaf, to check to see if it's fully baked. If it has a hollow sound, it is done. Place it onto a rack to completely cool.

Now it has cooled, it is ready to serve! Nothing beats the taste of freshly baked bread, so enjoy it right now with lashings of butter!

Indian Chicken Biriyani

Black pepper 1tsp
Coriander leaves 10grams
Mint leaves 10grams
Onions 2 number
Basmati rice 300 grams
Cardamoms 4 number
Chicken 600 grams
Cinnamons 6 number
Garlic flakes 3number
Ginger 1number
Curd thick paste 3tblsp
Lemon juice 2tbsp
Oil to fry
parboiled rice 2cup
Salt to taste


  • Soak basmati rice in water for 30 minutes.

  • In a pan saute the onion and fry it to brown.

  • In a bowl add salt, cardamom and cinnamon.

  • Add 3tbl sp of thick curd.

  • Grind ginger and garlic to make a paste.Add this to bowl.

  • Add the paste with coriander and mint leaves.

  • Add Garam masala, lemon juice and black pepper.

  • Mix it well.

  • Now add red chilli powder, coriander powder and salt.

  • Cut chicken into pieces.

  • Marinate the chicken in this mixture.

  • Heat the oil and fry the chopped onions.

  • In a large vessel allow the water to boil and add the rice.Cook the rice to 50%, so that we can crush each rice.Dont over cook(the result is partially cooked rice)

  • Take the rice out of water and spread it in a sheet,so that it will not stick together.

  • In another large vessel put the marinated chicken.Spread it evenly.

  • Sprinkle the fried onions.

  • Above this layer prepare a bed of parboiled rice.

  • Cover it properly and cook for 30 minutes.

  • First 5 minutes in high.

  • Next15 minutes in medium.

  • Next 5 minutes in low.

  • Serve hot.

Kerala parotta

Maida - 2 cups
Luke warm Water - as needed to prepare the dough
Veg Oil/Dalda - 1 tbsp
Salt - to taste
ghee to cook


Step 1:-Combine all the ingredients in a bowl and knead the dough together thoroughly just like you prepare chappathi/roti dough.More than chappathi dough, make it more smoothy by keep kneading the dough. Actually this is a hard part because we want to beat, push,everything to the dough like its our enemy.We do this so that there should not be any air bubbles in the dough.After making almost smooth round shape,apply some oil all over the ball,only outside. keep it for 1 hr,by covering with a wet muslin cloth.Also you can keep it in an air tight container.Otherise the top of the dough may become dry.

Step 2:-Divide the dough into 10 equal portions of size a little less than tennis ball without any air bubbles.

Step 3:-Take a portion and apply some oil on it.In a flat surface apply oil again and roll out the portion to the maximum .(Make it as thin as possible both length wise and width need to be worried about the shape..eventhough it breaks in between..its fine..Our objective is to make it as thin as possible..)To roll the dough to thin sheets,use your pam.You can use a rolling pin for this one also.Apply a little more oil over the rolled dough.The sheet should be so transparent that it is very thin.
Step 4:-Using both hands make pleates on the rolled dough(just like saree pleates) starting from one end.

Step 5:-Then holding at one end of the pleated dough ,rotate it just like a spiral.Keep aside.

Step 6:-Repeat the above procedure for each portions and keep it aside.(Its not as difficult as you read the recipe)Again use wet muslin cloth to cover it or keep it in an air tight container.

Step 7:-Heat a sauce pan until medium hot.Roll out each portion just like roti,but not soo thin.Porotta should be a medium thick.Remember do not apply any flour on it.You can apply some oil/ghee if you like.

Step 8:-When 3 or 4 parottas are done,place them in a flat surface and holding them between hands ,beat the hands together.(Just like clapping,but 3-4 parottas are between).do not beat them soo hard such as you break the parottas.)We are doing this,just to seperate the different layers.Remember this does not add anything to the taste..

Now tasty Kerala Parotta is ready to serve..Its a long process..isn’t it?But as i told you before its not that difficult ,but time consuming…
This goes well with any non-veg or veg curries.Especially Chicken curry or egg curry is very good with these parottas.

Cook each roti with a little butter/ghee for 1 or 2 minutes,turning frequently ,until speckled brown and firm.Keep the cooked porotta in an aluminium foil or in air tight container.

Carrot Halwa(Kajar Halwa)


2 number cardamoms skinned and crushed fine
4 cup carrots, grated finely
1 tbsp casewnuts
1 tbsp chopped almonds
3 tbsp curdled milk or (ricotta cheese)
2 tsp ghee(clarified butter)
4 cup Milk
1 tsp raisins
1 cup sugar

Grate the carrots or make it small peels.In a pan put the ghee or butter. When it is melted roast the dry nuts in this ghee. In the same pan cook the carrots in the milk in an open pan(low flame), with constant stirring.when carrot is cooked add sugar.
Add curdled milk or koya and cook for few more min serve hot.If you like you can ad condensed milk to this.

Banana(Plantain) Fry

2 ripe bananas
1/2 cupall-purpose flour
1/3 cup water
2tbl sp of sugar
1/2tsp of salt
oil (for deep frying)

1)Take the flour in a bowl. 2)Add water, a little at a time, stirring continuously to make a paste. Add sugar and salt. 3)Cut the bananas into half, lengthwise or small pieces. 4)Dip the bananas into the flour batter. 5)Heat oil in a wok or deep frying pan. 6)When the oil is hot, take each slice of banana (well coated with the batter) and put gently into the oil. 7)Fry them until golden. 8)Serve them hot with tea!



Ponni Rice – ½ kg
Thick coconut milk – 1½ cups
Sugar – ½ kg
Salt – A pinch
Ghee – 100 gm
CashewsRaisins(Onakkmunthiri)1/4 cup
Cardamom(Elakka) – 8 – 9 nos(powdered)
yeast 1tsp


1)Wash the rice well and soak in water for sometime.

2)Grind it to a fine paste.:- Make sure you don’t have any lumps in it.

3)Add thick coconut milk, sugar, salt, powdered cardamoms and about 4 cups of water. Mix well.

4)In a bowl add yeat , 1spoon of sugar and little warm water.set aside for 10 minutes.

5) Mix the yeast mixture to the batter and ferment for 3 to hours.

5)Add cashews and raisins fried in ghee into the above mixture and mix well again.

6)Pour the above into a greased vessel of about 2 – 3 inch thickness.

7)Steam it till done(about 30 minutes).

8) When it is cooled cut into small pieces.

Mysore Pak


ghee 2 cups
Gram flour(besan) 1.5 cups
sugar 2 cups
water 1/2 cup


mix besan gram flour with little ghee or oil and sieve .
Take sugar in thick bottomed saucer.Add water and let it boil to form sugar syrup till it is soft ball stage.When we take the syrup it will form strings(2 string consistency) between the fingers.Melt the ghee in a bowl.You can add 1cup of ghee and 1 cup of oil instead of 2 cups of ghee.Now add the flour slowly to the sugar syrup and mix rapidly so that no lumps are formed.Then add the hot ghee to the flour spoon by spoon, stirring continuously(it takes about 15 seconds only.But this 15 seconds are very important because when we por the ghee it becomes frothy and cooked.dont stop stirring.).Cook till the mixture becomes frothy and ghee seperates.When the mixture start to colour change,take it immediately from the flame.Spread out on a greased plate. Cut into squares when firm(within 10 minutes).

Butter cream cake


butter (unsalted)8 oz
Sugar 1 1/2 cup
sugar 1 1/2cup(frosting)
Eggs 3
Salt 1 pinch
All purpose Flour 1 1/2cup
Baking powder 1 tsp
vegetable oil 1/4 cup
vanila essence 1/2tsp
chocolate powder1/4 cup
food colour
Preheat oven to 350 degrees F (175 degrees C).
Grease two 9-inch round cake pans with vegetable spray. An alternative is to butter and flour the cake pans.
Using a stand mixer with a paddle attachment, beat the butter on high speed until smooth, about 5 minutes. Reduce speed to low and slowly add confectioners' sugar. Mix until thoroughly combined and light and fluffy. Raise speed to high and add the vanilla extractand mix until just incorporated. You can add a few drops of milk for a nice texture.This is the frosting cream.

Melt the chocolate with little butter and sugar to become a smoothy paste.

In another bowl take all the liquid ingredients- eggs,oil ,vanilla extract and whisk for 1 minute. To this add the flour and sugar and continue beating using a mixer.So the batter is ready.Divide the batter into two equal parts and pour into the prepared cake pans and smooth the surface with a spatula. Bake in the lower third of the oven for 25-30 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pans to a wire rack and let cool. Remove from pans and shape the cakes by cutting its peaks. Apply the chocolate paste at the top of one cake.Place the other cake above this paste.Then start the frosting using the whipped cream.Using the butter cream and the food colour you can make the flowers and other decorations.Chill the cake for few hours.Now its ready to present as a birthday gift.

Chinese Chilli Chicken

corn flour
egg 1
red chilli 2
bell pepper
onion 2
pepper powder
sesame seed oil
soya sauce
chilli garlic paste 1tsp
cashew nuts 5-6
Cut the bell pepper(capsicum),onion and chicken into cubes of same size.
In a small bowl mix 1tsp of corn flour with 3tsp of water.
Mix chicken with egg,pepper powder,salt and corn flour.Fry it in vegetable oil.When it become crispy take it out and set aside.
In another pan pour sesame seed oil. Add red chilli.Add chopped ginger and garlic.Saute for a minute. Add cashew nuts(optional),Add onion,add bellpepper,celery,pepper powder. Little bit of red chilli powder. Add soya sauce,vinegar(1tblsp),salt.Add chicken stock or water. When it is boil add chicken. Again boil and add 3 spoons of corn flour mixed with water. It will give you a nice gravy. Its done.Here is your favourite chilli chicken!!

Chettinad Mutton Fry

Mutton cut into small pieces - 1 kg
Mustard seeds - 1/2 tsp
Onion chopped finely - 2(large)
Curry leaves - 1 sprig
Tomato sliced - 2
Salt - to taste
Oil - as needed
For Grinding:-
Shallots(Kunjulli) - 7-8
Ginger - 1 inch size piece
Garlic pods - 7-8
Cinnamon(Karuvapatta) - 2 pieces
Cloves (Grambu) - 4 nos
Fennel seeds(Perumjeerakam) - 1/2 tsp
Cumin seeds(Jeerakam) - 1/2 tsp
Pepper corns(Kurumulagu) - 3-4
Chilly Powder - 2 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Grind all the above ingredients into a coarse paste and keep it aside.

Marinate the mutton pieces in the ground paste and salt for 30 mins.Heat little oil in a pressure cooker,add the marinated mutton pieces and cook(If you want a gravy add some water.If you want fried mutton do not add water) until the mutton becomes tender(upto 4-5 whistles).Heat oil in a different pan and allow mustard seeds to splutter.Add in curry leaves and onions and saute until onion turns golden brown.Add tomatoes and saute until they become soft.Finally add the cooked mutton pieces.Stir all together and cook for another 10 minutes.Your curry is ready.For frying, fry it till the oil seperates.

Chinese Chicken stir fry

This easy chicken stir fry recipe is quick to make, and tastes better than take-out! It's also extremely healthy. Strips of chicken breast or thigh are stir-fried together with vegetables and mushrooms, bell pepper, and snow peas in a Thai stir fry sauce. Or add your own choice of vegetables, depending on what you have in your refrigerator (broccoli, carrots, and celery also work well). Makes a quick and delicious dinner - just serve with rice and you're done!

2 boneless chicken breasts, cut into strips
1 tsp. cornstarch
2 Tbsp. soy sauce
1tsp oyster sauce
1tsp sesame oil
1 small onion
3 cloves garlic
1cup cabbage chopped
1 cup carrots cut into strips
2 green onion
1/2 cup green bell pepper
2tblsp of vegetable oil

Marinade the chicken in the mixture of 1tsp of soyasauce,1/2tsp of oyster sauce,1tsp of corn starch.Heat the vegetable oil in a pan.Fry chicken till done and set aside.In this oil fry the vegetables except bell pepper,green onion.Add little salt. When the vegetables are half done add the chicken. Then add the bell pepper and green onion. Add the soy sauce, stre continously. Flame should be in high. Add the oyster sauce and stire well.Add salt if necessary.
Fry until the vegetables have turned bright in color but still have some crispness. Remove from heat. Taste-test the stir-fry. If you'd like more spice, add more chili sauce. Serve with rice and garnish with a sprinkling of fresh coriander, if desired. Enjoy!!

Peanut Masala

pea nuts 1 cup
besan(chick pea flour) 1cup
red chilli powder 1 tbsp
salt to taste
oil 3 tbsp
water 1tblsp

Mix all the ingredients with little amount of water.Cover each peanut with this mixture.if needed sprinkle little more water.The consistency should not be like chappathi dough. It should be dry also.In a pan heat the oil.When the oil is ready fry the peanuts batch by batch.When it is lighly browned or become crispy take out of oil.serve hot with tea.(In Microwave cooking all peanuts in a greased tray in medium high for about 9 to 10min. if necessary keep some more time until it becomes hard). Let it come to room temperature.Store it in an air tight container.


Butter at room temperature - 1/4 cup
Eggs - 3
Sugar - 3/4 cup
All purpose flour - 1cup
Baking powder - 1 tsp
Vanilla - 1/2 tsp
Raisins - 1/4 cup


Preheat the oven to 325 degree F. Mixing Cream butter and sugar together until it is nice and smooth. Separate egg whites.Beat the egg whites in a bowl till it become white frothy.Add sugar little by little while beating the eggs. Sift flour and baking powder.Add this mixture little by little. Add vanilla. Add the raisins,nuts and gently stir to incorporate. Pour into muffin tins and bake 25-30 minutes or until a toothpick inserted at the center of a muffin comes out clean. Remove from the oven and cool on wire racks. This recipe makes 6 medium size muffins, but you can easily double or triple it.

American Cheesecake

A cheesecake is a sweet, often cheese-based dessert. The combination of its crust and soft filling (typically containing eggs, cream, and a soft fat-like cream cheese) means the various varieties often resemble custard based desserts like buttermilk pie or creme brulee more than traditionally firm cakes. This places it firmly in the pie category, rather than (as its name would suggest) that of cakes.
Here is a basic cheesecake recipe with blueberry marbling.

8oz cream cheese
1/2 cups sugar
3 eggs
1tbsp cornstarch
1 tsp vanilla extract
1/2 cup melted butter
2tbsp sour cream
graham cracker crust
frozen blue berries


Take the cream cheese in a large mixing bowl; beat until smooth. Gradually add sugar, stire well(dont beat). Add eggs and stire(dont beat) until well blended. Add cornstarch, lemon juice, and vanilla; stir well. Note that the mixture should be pasty not watery.You can add corn starch to short the water.
Add melted butter and sour cream, stirring until smooth.Pour filling into 9-inch graham cracker crust (below). (Here I used the wheat crustof pillsburry.Make the smoothie paste of frozen berries.For this you can use the fruits mix of blueberry,strawberry,raspberry etc.Pour this mixture little by little on the top of cake mix.Lightly move the spatula only at the top to form a marble design.slowly move the spatula not vigorously.Then u will get a pretty design.Ok its time to bake.Preheat the oven to 300F.
Always bake cheese cake at low temperature .This will prevent the cracking on the cake.When the oven is ready, place the crust at middle part of oven. Make sure,not put in the top of oven.Bake for 15 minutes or until the top become dry. Turn off oven and let cheesecake cool with oven for10 minutes. Remove from oven and cool completely. Then refrigerate for 2 hrs. When completely chilled, serve.

chicken curry

This is a chicken curry with less ingredients.The appearance is also very good-dark brown.Some people likes the dark gravy not the yellow orbrown.This chicken doesn't use the coconut and tomatoes.

Chicken breast cubed- 2cups
Onion - 2 nos
Ginger paste - 1/2 tsp
Garlic chopped - 1tsp
Curry leaves - 1 stalk
Chilly powder - 1 tsp
Coriander powder -1 tsp
Pepper powder-1tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1 tsp
Salt to taste


First fry all the masalas till a dark brown colour appears.Mix this masala with chicken pieces and salt, Set it aside(marinating).
Heat oil in a pan.
Add garlic and saute till its colour changes. Then add onion(savaula) and saute for a few mins till it becomes transculent. Add curry leaves. Saute the onion to become fried(browned). The color of the fried masala and onion will be the colour of our curry.So fry them as we can. Add the marinated chicken pieces Mix well and stir for few mins. Add less water because the curry should be a little pasty.If you feel that the curry is more watery the add 1tsp of corn starch(optional). Add salt to taste. Close the vessel and cook. When the chicken is fully cooked and appears the consistancy,its ready to serve.we can serve it with chappathi, porotta, idiyappam or rice.

Potato Pudding


1 large sweet potato peeled and quartered
3 tblsp butter
1/4 cup sugar
1 egg beaten
1 1/2 cup milk
1/2 teaspoons vanilla extract
nuts and raisins


This is a simple and delicious pudding.The speciality is we dont need an oven for this recipe.You may wonder by seeing two colours.Here I made two types of pudding -one by red sweet potatoes and other by white sweet potatoes.Now it's your turn,try this anyone or both.

Do you know what the yummy taste when the milk is combined with the potato.I'm sure you will like it, try this recipe.
Bring a large pot of water to a boil. Add the sweet potatoes(I use the white sweet potatoes from Indian grocery store) and cook until tender, about 20 minutes. Drain and mash. In a thick bottom vessel boil the milk.To this add sugar and butter.Before boiling add the mashed potatoes.Stire continously.Otherwise it may stick in the bottom.When the mixture is evenly combined, add the beatened egg.Keep stirring till a thick paste is occured.we can add a one tsp of corn starch for the thickening of mixture.Take it out of flame and cool for 20minutes.You can blend this mixture in a blender(here I use my mixy).Pur the smoothe paste in a vessel.Garnish with some nuts and raisins.Chill in a refridgerator and serve.

Uzhunnu Vada


Urad dal soaked in water for 2 hours - 2 cups
Finely chopped shallots - 10
Green chillies - 3
Chopped Ginger - 1 tsp
Chopped curry leaves - 2 tsp
Crushed pepper - 1 tsp
Baking Soda - 1/4 tsp
Salt - to taste
Oil - to taste

Grind urad dal and salt together adding very little water,into a coarse paste.It would be better if you don’t add water at all.But if you think,your grinder won’t coperate, just add necessary water little by little.Now add shallots,ginger,curry leaves,pepper and baking soda into the ground paste and mix them together.
Pat your hands with water and make a ball with the paste.Flatten it and make a hole in the center like a doughnut.Wet your hands with water,when ever needed.
Drop the vadas into hot oil and deep fry till golden brown in color.Serve with chutney or Sambar.(If you’ve accidently added more water while grinding,you can always use Urad dal powder to compensate it)

Chicken Tandoori


yogurt 4tsp
ginger/garlic paste 1/2tsp
lime 1/2
pepper powder 1/2tsp
red chilli powder 1tsp
fenugreek leaves 1/2tsp
garam masala powder 1/2tsp
cumin powder 1/2tsp
coriander powder 1tsp
turmeric powder 1/2tsp
red color 1 or 2 drops
chickendrumsticks 4
chatmasala 1/2tsp
salt to taste


For this recipe we can use the chicken legs.Cut some of the places near bones of chicken legs.Rub these cuts with the mixture of lemon juice and chilli powder(light coating).Make the marinating mixture by mixing yogurt (yogurt should be thick and take 1 tblsp yogurt for 1 leg),chilli powder,salt,pepper powder,fenu greek powder,garam masala,cumin powder,coriander powder,turmeric powder.Then add re color.put chicken to this mixture and marinate it.Atlast add alittlle oil to this marinate.

If you dont have a tandoor to cook tandoori chicken you can use an oven.For this in a oven based tray or aluminium tray made a bed by chopped vegetables like cabbage,carrot etc.

OrangeMeringue Pie

A pie is a baked food, with a baked shell usually made of pastry dough that covers or completely contains a filling of fruit, meat, fish, vegetables, cheeses, creams, chocolate, custards, nuts, or other sweet or savoury ingredients. Pies can be either "filled", where a dish is covered by pastry and the filling is placed on top of that, "top-crust," where the filling is placed in a dish and covered with a pastry/potato mash top before baking, or "two-crust," with the filling completely enclosed in the pastry shell. Some pies have only a bottom crust, generally if they have a sweet filling that does not require cooking.These bottom-crust-only pies may be known as tarts or tartlets.Here is a tart pie recipe.
1(9-inch)chocolate pie crust in a deep dish
1/2 cups corn starch
1/4 cups sugar
1 cups milk
3 eggs
1/4 cup orange juice
1 Tsp Orange Extract
1Tbsp butter
1/2 cup sugar
2 tsp corn starch
some dry fruits to garnish


Separate the egg whites and yolks into 2 dishes. Lightly beat the egg whites in a dish.Add the milk,1/4 cup sugar and 1/2 cup corn starch.Heat this mixture in a sauce pan, stirring constantly,bring mixture to boil( about 8 minutes) ,reduce heat and continue stirring for 1 minute until very thick. Remove from heat;stir in orange juice,orange extract until smooth.
Por hot filling into pie crust.
Beat egg whites using a hand mixer at high speed until soft peaks form;gradually add 1/2 cup sugar and 2tsp of corn starch,beating until stiff peaks form about 3 minutes.This is the merigue.Top this mixture in the pie by spooning merigue oer hot pie filling, making sure merigue touches edge of pie crust to seal. Use the back of the spoon to spread equally.
Garnish with some dry fruits.
Preheat oven to 375 F.Bake the pie for 10 minutes until top is lightly browned.
Cool at room temperature for 30 minutes. Chill for minimum 3 hours before serving.

Bindi Masala


2 tblsp oil
1 large white onion, finely chopped
2 inches fresh ginger root,finely chopped
1 1/2 teaspoons chopped garlic
1/2 teaspoon turmeric
2 teaspoons ground coriander
2 teaspoons ground cumin
1 large tomato chopped
2 cups of bindi(okra or ladies finger)
1 teaspoon Garam Masala

Grind ginger and garlic into a paste.Heat oil in large skillet, over medium heat,fry the Bindi for 10 minutes.It will increase the taste.Then add onions, and sauté until translucent, about 5 minutes.Add ginger-garlic paste, turmeric, coriander, cumin, and salt; cook, stirring 1 to 2 minutes.Add tomatoes.Add garam masala, and cook for 10minutes. If you like dry bindi masala now its ok.I prefer this one.If you want gravy type add 1/4 cup water. Serve with rice,chappathi or roti..

IndianChicken Curry

Hai Everybody this is the simplest and delicous chicken curry we malayalies made in kerala.Its delicious because it's so spicy and using the whole chicken with its bones!The cutting of this full chicken is really an art.(Forgive me the vegees!!)


  1. Chicken - 1 kg (cut into medium sized pieces)
  2. Onion - 3 nos
  3. Tomato - 1large
  4. Ginger paste - 1 tsp
  5. Garlic chopped - 1o cloves
  6. Lemon juice 1tbl sp
  7. Curry leaves - 1 stalk
  8. Chilly powder - 1 tsp
  9. Coriander powder - 2 tsp
  10. Pepper powder-1tsp
  11. Turmeric powder - 1/2 tsp
  12. Garam masala powder - 1 tsp
  13. Salt to taste

First fry all the masalas(8-12) till a brown colour appears.Mix this masala with chicken pieces salt and lemon juice(marinating chicken),andSet it aside.
Heat oil in a pan.
Add garlic and saute till its colour changes. Then add onion(savaula) and saute for a few mins till it becomes transculent. Add curry leaves. Add the chopped tomato. When the color changes.Add the marinated chicken pieces Mix well and stir for few mins.Add water as required and salt to taste.close the vessel and cook.When the chicken is fully cooked, add thick coconut milk and allow it to simmer for a few mins.
Serve hot with chappathi, porotta, idiyappam or rice.

Chocolate-Bread Pudding


1 loaf of white bread (about 18 slices)
11 ¾ fl oz milk
15 fl oz cream
5 eggs
3 ½ oz sugar
7½ oz chocolate powder
2 oz crushed chocolate pieces
a pinch of salt


Preheat the ovenPreheat the oven to 150ºC (300ºF/ gas mark 2).
Cut the breadUsing the large knife, cut all the bread into quarters and put them into a large bowl.

Make the chocolate sauce.Place the pan on a medium high heat, add the cream and milk and heat. As soon as you begin to see small bubbles on the surface, add the chocolate powder,stire well so that no lumbs,add the salt, stir in and turn off the heat.
Mix the eggs into the sauceTo a bowl, add the eggs and sugar and whisk well to combine. Add a small amount of the hot chocolate sauce and whisk together. Pour this back into the pan and whisk once again.

Strain the saucePlace a sieve over the bowl of bread and strain through the chocolate sauce. Add the chocolate pieces.Being very careful not to break up the bread. Leave to soak for 10-15 minutes.
Transfer the bread and chocolate mix into the buttered tin. Spread it evenly and pour over any excess sauce.

BakePlace the tin into the centre of the oven and bake for roughly 35-40 minutes.Check to see if it's done by gently piercing the centre of the loaf with a knife point. If a little chocolate is left on the knife it is ready to remove as we don't want it too dry. Leave to cool.

Remove from the pan, cut into thick chunky slices and serve hot or cold with raspberry sauce, ice cream, toffee or simply on its own.
Here I like it to enjoy with my vanilla ice-cream,whow...



onion 1big
Lemon 1/2
tamarind juice 1oz
ginger paste 1/2tsp
garlic 3 cloves
fenugreek powder 1/4tsp
mustard 1/4tsp
turmeric 1/4 tsp
coriander powder 1 tsp
red chilli powder 1tsp
curry leaves a few


First make a paste of little massala and lemon juice for fry and marinate the fish for 10 minutes.You can use any fish.Here I am using the Salmon fish. Heat oil in a pan fry fish slightly on both sides.This fish will hold all the masala into it and it keeps its freshness.So after 4 minutes take the fish out and and kept aside.
In a pan suate onion with little salt.While frying onions always add a pinch of salt because the salt will brings out the moisture from onion and cooks it faster.When the onions are slightly brown take it out of flame and make a paste of all the roasted masalas ,onion and tomato.
Heat the oil in a pan and put the mustard seeds.When it is pop up add the paste of masalas we made. Add chopped green chillies. Add the tamarind juice and salt to taste.Add water,stire well and allow it to boil for 10 minutes till the traces of oil coming up and all the froth disappears.Check for the slat if it is less add more.Add the fish .

About 10 to 15 minutes it will be ready.Then a nice layer of oil appears and get a nice aroma of all masala.Get ready to a nice meal...

Mushroom Masala


mushroom diced 2cups
Onion 2
Tamarind a pinch
Ginger pste 1/2 tsp
Garlic minced 3 cloves
Tomato 1
Coconut milk 1/4 cup
Garam masala little
Turmeric Powder 1tsp
Coriander powder 1 1/2 tsp
Chilli powder 1 tsp
Salt To taste
Coconut oil 3tblsp


Heat oil in a pan. Saute the mushroom pieces with turmeric powder.Cook for about 10 minutes(till it become tnder).Note that the salt should not be added to mushroom this will dehrate the mushroom.

When it is half done(after 10 minutes) set it aside.
In another pan sauté together sliced onion, garlic, ginger, curry leaves, green chilli till get browned.
Add all spice powder and little chopped tomatoes.
Add the cooked mushrooms to the masala and cook it with some water.
Finally finish with coconut milk and diced tomatoes can be added to make it attractive.

Chop small onion(red pearl onion). Heat the oil on medium heat and add the mustard seeds.when it is pop out add onion,curry leaves.Add this mixture to the curry.

If u dont want gravy then do not pour water during cooking.

Gobi Fry


Gobi cut into pieces 2cups
Eggs 2
Turmeric powder 1/4 tsp
Pepper powder 1/2 tsp
Oil 3tbsp
Salt a pinch


Add turmeric powder,pepper powder and salt to the beatened eggs.To this mixture add the Gobi pieces.Marinate it for 1/2 an hour.

Heat oil in a pan.When the oil is hot add the Gobi from egg mixture.Fry it till it browned.Serve hot.It can be serve as aside dish or as a snack.For using as a snack we add one tbl spoon of cornflour or all pupose flour to the marinating mixture.So it will be more crispy. Enjoy it!

Egg Puffs

For the dough:
2 1/2 cups of Maida (All-purpose Flour)
2tsp oil

For the Masala Filling:

4 Eggs
4 Onions (finely chopped)
1/2 teaspoon-Cumin seeds
1/4 teaspoon-Turmeric powder
1/2 teaspoon-Red chili powder
1/2 teaspoon-Garam masala powder
1-sprig Cilantro (chopped)
Garlic-2 flakes
Ginger-1/2 inch
Green chilies-2

Add Maida & salt warm water & knead to a smooth dough. Cover the dough with a wet cloth and keep it aside for 30 minutes. Keep some maida for dusting.
To Prepare the Stuffing:
Heat oil in a pan & add cumin seeds and ground ginger, garlic & chili paste. Fry for few minutes. Add chopped onions and fry until, brown.Then put the turmeric powder, red chili powder, garam masala powder & salt. Mix well and fry until done. Then squeeze lime juice & put cilantro. Remove from fire.
boil the eggs in water for about 10 minutes.Remove from the shell and cut into two halfs.
Puff Preparation:
Take a small ball of dough and roll it into thin rounded shape.Then the rounded dough cut into 2 half through its center.Lightly wet the non-curved edge using a little water . fold the edges to made a cone shaped cup.Keep the stuffing into the cup with one half of egg .close the cup.brush some oil alaround the puffs and the cooking sheet. the Preheat the oven at 300 F. In a tray spray the oil and arrange the puffs with enough space in between. Bake for 45 minutes until golden brown. Serve hot.

Vegetable Puffs

For the dough:
2 1/2 cups of Maida (All-purpose Flour)
2tsp oil

For the Masala Filling:
4 Onions (finely chopped)
3 Medium Sized Potatoes
3 tablespoons of peas
1 Carrot
1/2 teaspoon-Cumin seeds
1/4 teaspoon-Turmeric powder
1/2 teaspoon-Red chili powder
1/2 teaspoon-Garam masala powder
1-sprig Cilantro (chopped)
Garlic-2 flakes
Ginger-1/2 inch
Green chilies-2

Add Maida & salt warm water & knead to a smooth dough. Cover the dough with a wet cloth and keep it aside for 30 minutes. Keep some maida for dusting.

To Prepare the Stuffing:

Cook the potatoes, peas, beans & carrot. Mash the potatoes coarsely. Heat oil in a pan & add cumin seeds and ground ginger, garlic & chili paste. Fry for few minutes. Add chopped onions and fry until, brown. Then put the boiled vegetables, turmeric powder, red chili powder, garam masala powder & salt. Mix well and fry until done. Then squeeze lime juice & put cilantro. Remove from fire.

Puff Preparation:

Take a small ball of dough and roll it into large thin rectangles.We can make it perfect rectangle by cutting the sides using a sharp knife.Then the dough again cut into small rectangle.Take each rectangle and brush the 4 sides using a little water or beatened egg(if u use eggs).keep the stuffing at center and fold the 4 edges.The brushed edges smoothens the sticking.
Pre heat the oven at 300 F. Apply little water to a tray and arrange the puffs with enough space in between. Brush little milk on top of the puffs(or beatened egg) bake for 45 minutes until golden brown. Serve hot.


Jalebi is a very popular recipe of India. Here is Jalebi Recipe.


2 cups All purpose flour (maida)
11/2 tbsp fine grained semolina or rice flour
1/4th tsp baking powder
2 tbsp curd (plain yogurt)
11/4th cups warm water
1/2 tsp saffron threads,
3 cups sugar
2 2/3rd cups water
1/2 tsp green cardamom seeds powder
Ghee or vegetable oil for frying


Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl . Mix well with a whisk. Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth. Set aside for about 2 hours to ferment. Whisk thoroughly before use. Prepare one string syrup by dissolving sugar in the water and heat it to make a saturated syrup. Just before the syrup is ready add saffron and cardamom powder. Heat oil in a kadhai. Pour the batter in a steady stream into the kadhai to form coils. Make a few at a time. For this u can use the seva nazhi(idiyappam maker) or any ketchup bottle.Deep fry them until they are golden and crisp all over but not brown. Remove from the kadhai and drain on kitchen paper and immerse in the syrup. Leave for at least 4-5 minutes so that they soak the syrup. Take the jalebi out of syrup and serve hot.

Double Layered Chocolate Cake

Preheat the oven Set the oven to 150ºC (300ºF/ gas mark 2) in preparation for baking.

To melt the chocolate put it into a bowl. Pour over the hot coffee and whisk continuously, until the chocolate has thoroughly melted.
Combine the dry ingredients- Add the sugar into a separate bowl. Follow with the flour, cocoa, baking soda, baking powder and the salt. Mix it all together into a finely combined powder, by twisting it with your whisk and set it aside.

For the cake:
3 oz dark chocolate chopped
12 fl oz brewed coffee ,
Hot 12 ½ oz flour
21 oz sugar
4 ¼ oz unsweetened cocoa powder
1 tsp baking powder
2 tsp baking soda
1 tsp salt
3 eggs
6 1/8 fl oz vegetable oil
12 fl oz buttermilk
1 tsp vanilla essence

For the icing:
6 oz dark chocolate ,
Chopped 6 oz milk chocolate ,
Chopped 16 oz crème fraiche
2 tsp vanilla essence
A pinch of salt
Combine the wet ingredients. Put the eggs into the mixer. Whisk them on high speed until fluffy. Slowly pour in the oil, little by little. Make sure that it has fully incorporated before adding in the next batch. Add the buttermilk, vanilla and the melted chocolate and coffee liquid. Add it in slowly as it will splash back!
Add the dry ingredientsSlow down the mixer and carefully spoon in the dry mixture. Allow it to mix until it's just combined and remove the bowl from the mixer.
BakePour the batter equally into the two cake tins and transfer them into the oven. Bake for roughly 60 minutes or until done, then remove.
Test the cake- Insert the wooden skewer into the middle of both cakes, to see if they have baked enough. If it comes out free of batter, they are done.Let both cakes cool down completely. In the meantime you can make the frosting.
Make the frosting: heat a saucepan, one third full of water and put a bowl over it. Spoon in the dark chocolate and the milk chocolate.Stir it until they have melted. Add the crème fraiche, the vanilla and the pinch of salt. Mix together with your spatula until thoroughly combined and remove the bowl from the pan.
Frost the cake: allow the chocolate spread to cool and begin to solidify before frosting. Occasionally whisk it to maintain the same consistency. When cool, take one of the cakes and using the spatula, pour over some of the frosting. Spread it generously but evenly all over the sponge. Place the second cake, upside down over the top of the first cake, removing the baking paper, as you go. Finally, spread the remaining frosting, liberally and evenly over the top and sides of the cake.
Its time to decorate the cake.It can do by your own taste. I use some of the coconut pecan frosting cream.I put some of this on the top of the cake.
Serve your cake is now ready to serve. Slice and enjoy it as you would any other chocolate cake, or as a dessert or else as a snack!