Flaxseeds are considered to be one of the most health foods in the market today. Among all 127 World’s Healthiest Foods, flaxseeds come out number one as a source of Omega-3s. These are called avisa ginjalu in Telugu and Alsi in Hindi. These seeds are high in omega 3 fatty acids, fibre, alpha-linolenic acid and […]
Chop – 100 gm – Cabbage Carrots – 2- Carrots – 50 gm Green peas -50 gm Beans
Marinate – 600g Prawns – 1 tsp. salt – 1 tsp. Chilli Powder – ½ tsp Turmeric powder – 30 mnts.
Shallow Fry – Heat 5 tbsp. Oil – Marinated Prawns -5 mnts. Drain Prawns.
Fry – Drained Oil – 2 pcs each – Cardamom, Cloves, Cinnamon – 1 Cup chopped Onions – 1 Tbsp. Ginger – 2 tbsp. Garlic – Pinch Salt.
Saute – To above – 2 tsp. Coriander Powder – 1 1/2 tsp Garam Masala powder – Stir – Chopped Veg – 3-4 Mnts – 1 chopped Tomato – 2 mnts. – Mix with Fried Prawns. – 2 mnts. – Turn off Stove – 2 tbsp. Ghee – Mix – Prawn Masala
Cook – Soak ½ kg Rice – 30 mnts – Cook 70% – 1 tbsp. Lemon Juice – 1tsp. Salt – Drain.
Garnish – 1 Cup each – Coriander Leaves – Mint Leaves –
Layer – Broad Dish – Spread a layer of Rice – Prawn Masala -Pinch Garma Masala – Garnish – Repeat Layers till Done.
Dum – Seal Dish with Foil – Leave on Hot Skillet or in Hot Oven for 15 Mnts.
Delicious Prawn Biryani Ready to be Served. Serve with Salad or Raitha or Tsatski.
This Recipe was shared by Preethi. Preethi is a great cook. Each time she invites us she makes something new and interesting. This Prawn Biryani was a dish she served many years ago when she invited us for dinner. A memorable and delicious dinner.
Thank You Preethi. We had it for lunch and dinner yesterday.
Recipe How to Make Prawn Pilaf or Prawn Biryani
Chop – 1/2 Cucumber in Small Pcs.
Flavour – 1 tsp Dried Dill – 1/2 Tsp Dried Mint – 1 Clove Garlic – 1/2 tsp. Salt – 1 tbsp. Olive Oil – Crushed and Mixed.
Sauce – 2 cups Creamy Greek Yougurt
Mix – Chopped Cucumber with Flavouring and Sauce. Stir well.
Decorate – With Dill Flowers or Mint.
Note : Deseed and Grate and Drain Cucumber if preferred. Use fresh herbs instead of Dried. Use just Mint or Just Dill.
Delicious Tzatziki Greek appetizer Meze ready to be Served. Eat as a Side Dish for a Barbeque, with Pita Bread, Naan or Biryani.
I used Tzatzik as a Salad instead of Raita today with Prawn Pilaf, a delicious recipe shared by Preethi, which I will be posting soon.
How to Make Tzatziki Greek Appetizer Meze a Sauce Dip for Barbeque or side dish for Pilaf or Biryani.
Chop – 1/2 Cucumber – 1/2 Apple – 1 Red Onion – Small Pcs.
Deseed – 1/2 Pomogranate – Remove Skin – Deseed
Sauce – 1 1/2 Cup Creamy Yogurt – 1 tsp. Crushed Ginger – 1 tsp Salt
Mix – Chopped Items – Pomogranate Seeds – Mix well with Sauce
Garnish – Sprinkle handful chopped Coriander Leaves
Serve Tasty Delicious Cooling Raitha Salad with Spicy Biryani or Chapati or Naan. Or just eat plain. A cooling Salad of Summer.
Note : Use Pineapple or Grapes instead of Apples and Pomogranate. Use parsley instead of Coriander. Garnish with green Chilli if spicy version preferred.
This Salad can be made with just Cucumber and Yogurt and any spice of your choice. A recipe which compliments Spicy Indian dishes or Biryani.
This recipe was requested by my friend Maren who loves Yogurt and Fruits and thought it was a great Salad. Dear Maren Matheo and Little Roma enjoy a great Vatation in Rome.
Indian Yogurt Condiment Salad Recipe with Fruits and Vegetables.
Chop – One Onion – Small Peices.
Shred – Half Small Cabbage – Remove Hard Core – Shred to peices.
Boil – Water – 250 g Glass Noodles – Bring to Boil – Turn off Stove – Drain
Fry – Chopped Onion – Till Translucent – 250g Mince Meat – +/- 5 mnts till cooked
Saute – Add Cabbage to Above – Saute – +/-4 mnts – Noodles in Saute – Stir Well
Flavour – 1 -2 tbsp. Soya Sauce – tbsp. Spicy Chilly Sauce – Combine with Saute – Stir well – Done
Delicious Cabbage Noodles ready to eat. Yummy!!
Note – I used Mung Bean Noodles. Use potato glass noodles or Rice Cellophane noodles. Use spring Onions instead of regular. Use Bacon instead of Mince meat or Both.
One morning a couple of years ago I was in the corridor of my Office when an American Visitor arrived to meet one of my collegues . Since I was by the entrance, I opened the door for her. She smiled at me and gave me a big hug and said – Oh The Recipe Lady!! and thanked me.
Puzzeled I asked her what she meant. She said when she had visited a few month prior and was waiting at the reception she had Overheard me sharing this recipe at the lunch table. She went home at made it for her husband. They loved the recipe so much that they make it very often.
Though I have shared several recipes with my friends over the years, I felt she was my first real fan who had followed a recipe by just overhearing it!! So Flattering!!
Boil – Boil – Peel – 6 Eggs – Cut in two.
Chop – 3 Big Onions Handful Curry Leaves – Garlic 4-5 cloves.
Spice – 1 tsp. Chilli Powder – 1 tsp. Corriender Powder – 1 tsp. Turmeric Powder
Saute – Heat Oil -1 tsp. mustard seeds – Add Chopped items – 1-2 tsp. Salt – Saute – 1-2 mnts.
Fry – Add Spice Mix to Saute -Stir well – 6-8 Medium Size Tomatoes Chopped – 5-6 mnts – Medium Flame – till tomatao melts in Gravy
Topping – Top With Boiled Eggs
Serve with Chapati or Naan or Rice. Delicious Tomato Gojju Ready.
Note : Use herb of Choice. Adjust Salt and Spice to Taste.
When we were living in Mathikere Bangalore, most evenings Anto and me, ended up at Latha and Ramesh’s Place.
Such beautiful memories of Indian Summer evenings. Me and Latha chatting inside the house, Shruthi was so samll then, a little princess dancing around. Anto and Ramesh as usual outside discussing various plans and Projects and ideas.
Ramesh would come in suddenly and say – ” Lathama can you quickly make some Chappatis and Tomato Gojju with Eggs”
Both Latha and Ramesh never allowed us to leave before sharing dinner with them. Siddhu, this was before you were born and Karthik, you were then part of Princess Shruti’s dreams yet to come true.
Thank you Ramesh and Latha for welcoming us everytime we visit India and the gifts and the parties you have organised with all our friends group.
Latha we make Tomato Gojju atleast once a week. It is the most loved dish in our house. We eat it with Breakfast Lunch and Dinner!!
We Cherish your Friendship that has grown stronger despite, Time and Distance.
Tangy Tomato Gojju or Tomato Chutney Quick Delicious and Easy Recipe with Boiled Eggs
Boil – Peal – Cube – 6 medium size boiled Potatoes
Chop – 2 Onions – 2 Handful Dill leaves
Spices – 1 tsp Chilli Powder -1 tsp. Coriender Powder – 1 tsp Turmeric Powder – Spice Mix
Fry – Heat 2 tbsp. Oil – 1 tsp. cumin Seeds – Stir – Onions – +/- 1 tsp. Salt – Fry till Translusent
Saute – Add Spices to above – Stir 1 mnt. Add Potatoes – Stir Fry – 2 mnts – Chopped Dill –Stir.
Cook – 5 tbsp. Water to above – Bring to Boil – Lower Flame – Stir to Mash Potatoes Slightly – 2-3 mnts. Done
Serve Indian Style with Chapati, Puri Or Rice. Mmm… Delicious. The Flavours texture and aroma of this dish is amazing.
Note : Adjust spices and Salt to taste.
We were flooded with homegrown vegetables and herbs last sunday when Gina and Andy dropped in. I was planning to make Pakoda with the Dill but ended up making this delicious Dill Potato.
Delicious Dill Roasted Potatoes Indian Style Recipe as Side Dish for Sunday Roast.
Nadan Beef Fry Kerala Style Indian RecipeBoil – 1/2 kg Beef – Bite Size – 2 Onions – quartered – 2 Green Chilli Slit – 2tsp. Salt – Bring to Boil.Add – 1tsp each – Turmeric – Garam masala – Ginger Garlic Paste +/- 1 cup water – Cook till Done (or pressure cook)Spice Mix – 2 tsp. Pepper Powder – 1 tbsp. Corriender Powder – Pinch Chilli powder – Pinch Garam Masala – 1 tsp Salt – 2 tsp. VinigerFry – 1tbsp. Oil – 2 cups Sliced Onions – Handful Curry Leaves – Translucent – Add Spice – Stir till Aroma – Add cooked Beef with Stock – Saute till dry.Garnish with Corriender Leaves – Serve with Rice or Chapati and Salad.
Note : Add or Reduce Chilli and Salt to Taste. Reduce Saute time if Sauce consistancy preferred.This recipe was inspired by cousin Mini. A beautiful recipe by a beautiful person. She is a great inventive cook. Thank you for all the delicious meals every time I visited india. Every meal tastes so special .I enjoyed the Fish Feast made by you so much. It was a dream come true. Whole table filled with different types of Fishes Fried and Curried.The Secret ingredient in each of Minu’s recipe is love. Alfred and Geo seems to have inherited your cooking skills and the secret ingredient too.With Amachi and Appachan and Mummy gone the whole family look to you for moral support. I am sure Victor, Daddy, Sherl, Bindhu and Joy and all the kids agree with me. I do not not have enough words to describe you. Thank you for being Special and Wise and Kind.
Chicken Baida Roti Recipe
Chop – 1 onion – 2 cups Cabbage – 2 green Chilli – 1 inch pc Ginger – handful Curry Leaves
Spice – 1 tsp Cinnamon – 1 tsp. Pepper – 1 tsp. Turmeric.
Mince – 1 cup cooked Chicken
Filling – Heat 1 tbsp. Oil – Chopped items – fry 1-2 mnts – Add Spices Stir – Minced Chicken – Stir fry 2 mnts – 1 tbsp Tomato paste – Salt to taste – 1-2 mnts.
Stuff – Unroll Puff Pastry – Pizza Size – Roll a bit more – Fill one half and close with other half.
Bake – Preheat oven 200C and Bake for 20 minutes.
Delicious Chicken Stuffed Puff Pastry Ready to Eat. Slice and Serve with Mint or Coriander Chutney. Or just eat plain.
Note – Use Filling to make regular Chicken Stuffed Paratha. Use left over fillings as a side dish.
During Ramzan or Ramadan the month of Fasting and feasting many streets in Bangalore are filled with Iftar Snacks. My Brother bought us this Iftar Snack for Tea Time while I was staying with Cousin Bindhu.
Dear Bindhu, Timmy and Aleeta, thank you dears for your kind hospitality. Flory Aunty I enjoyed our morning chats. Aleeta it was great to meet your friends too and I had a lovely evening out with Geo and you eating burgers and icecream.
I would like to thank Bindhu’s Boss too on this occation. Though I have never met him, whenever I am visiting India he has always granted her leave to spend time with me.
Flavour – Blend – 5 cardamoms – 5 Cloves – 5 sticks of Cinnamon – 1 inch pc Crushed Ginger – Coarse Spice Blend.
Heat – 3 cups Water – 2 Cups Milk – Bring to Boil
Brew – 1 1/2 tbsp. Black Tea Leaf/ powder – Spice Blend – Add to above – Continue boiling for 3- 4 mnts – low flame – Turn of Stove.
Sweeten – Add 3 tbsp. Sugar to above – Stir gently.
Froth – Pour Hot tea from one cup to another at some height to form forth. Traditional Indian Street Vendor Style.
Note : Change quantity of Milk / Tea Powder to taste. Use Just Cardomoms or Ginger to flavour Tea. Adjust Sugar to taste.
Tea is said to have a Cooling effect on the Body during summer months.
Enjoy Delicious Indian Masala Chai with Spicy Savoury Snacks. Mmmm…..