Friday, April 29, 2011

kori ghassi (original)

I have already posted kori ghassi recipe beforekori ghassi in a jiffy,but that was the short cut version,This is the original version, this is how my mom makes kori ghassi.Every one has their own way of making it,but this is the one I have been having for a very long time and haven't liked kori ghassi any other way.
I would like to thank my mom (who I think is the best cook)for helping me in this recipe and for sharing it with others.
In this picture kori ghassi is served with pundi

  • 1 kg  chicken medium size pieces
  • 1 onion thinly sliced
  • 2 onion chopped
  • 1tsp poppy seeds (khuskhus)optional
  • 3 cloves
  • 1inch  cinnamon
  • 2 cups scraped coconut
  • 8 long red chillies,roasted (for color)
  • 6 small red chillies,roasted (for spice)
  • 1/2 tsp turmeric
  • 3 tsp coriander seeds(roasted)
  • 1/4 tsp cumin seeds (roasted)
  • 15 peppercorns (roasted)
  • 1/2tsp fenugreek seeds (roasted)
  • 5 cloves of garlic ,with skin(Indian small garlic)
  • marble sized tamarind
  • 5 tbsp ghee
  • 2 tomatoes finely chopped
  • 2 cups coconut milk(optional) can use water instead
  • salt to taste
  1. Place a thick bottom pan on medium flame,add 2 tbsp ghee,then add in 1 sliced onion, poppy seeds,cloves and cinnamon.Fry till onion turns golden brown.Now add the coconut, fry for 3 minutes,now add turmeric powder and fry till the coconut looks little dry and slightly red,around 8 minutes. Add in the red chillies long and small, coriander seeds, cumin seeds, peppercorns, fenugreek seeds,garlic and tamarind and roast for 3 more minutes. it will look like this picture

2. grind the above with water into a very fine and thick paste like consistency. keep this aside
3. Place a vessel on medium heat, add 2 tbsp ghee when hot add 1 chopped onion fry till slight golden brown,now add chopped tomatoes fry till the tomato melts,now add the chicken and 4 tbsp of the ground masala paste and salt,mix well.Cover and cook.
4. When the chicken is cooked half way add the remaining masala paste and mix well. Now, if you want the gravy to be rich add coconut milk or you can add 2 cups of water and adjust the consistency of the gravy.
5.Bring the gravy to a boil and cook till the chicken is done. Adjust salt.
6. Seasoning: In a small pan, add 1 tbsp ghee, when hot add 1 chopped onion and fry till dark brown. Pour this over the chicken gravy.
serve with pundi or rotti.

pundi (steamed rice balls)

pundi is authentic mangalorean dish, it is steamed rice balls served with kori ghassi. The original pundi is prepared with brown rice,brown rice has to be soaked overnight,since brown rice is hard compared to white rice,its a little harder to grind. In this recipe the pundi is prepared with white rice and its an easier version.

  • 2 cups  white rice (dosa rice)
  • 1/2  cup coconut
  • 1tsp salt
  1. Wash and soak the rice in water for little less than two hours.
  2. Grind the rice along with coconut ,water and salt in a mixer.grind coarsely ,it should be of dosa batter consistency.
  3. Transfer this batter in to a thick bottom vessel and cook on medium flame till the water evaporates and you are left with a lump,this should not be too dry, you should be able to form rice balls
  4. Apply ghee to your hand and make big lemon size rice balls.Steam it for 20 minutes
  5. You will know that the pundi is ready when you wet your hand and touch the pundi and it won't stick to your hands.
note:will put up brown rice pundi recipe pretty soon.

Wednesday, April 27, 2011

puri channa

I used to always feel that any dish without onion would not taste good, but I found this channa recipe from Manjulas kitchen without onion and garlic, I guess its a jain recipes,goes very well with puri.

  • 2 cups cooked chickpeas
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 tbsp gram flour(besan)
  • pinch hing
  • 2 medium tomatoes (ripe,roughly chopped)
  • 1 inch ginger
  • 4 green chillies
  • 2 tsp coriander pwd
  • 1/2 tsp turmeric pwd
  • 1 tsp red chilli pwd
  • salt to taste
  • 1/2 tsp garam masala
  • 1 tbsp chopped coriander leaves
  1. puree tomato, ginger and green chillies into a smooth paste and keep aside.
  2. heat oil in a sauce pan , when hot add cumin seeds, when it crackles add hing and gram flour(besan) and fry for a minute.
  3. add the tomato puree paste and coriander, red chilly and turmeric powder and cooks for few minutes,the mixture is ready when oil leaves the sides and has reduced to half in quantity.
  4. add chickpeas, salt and 1/2 cup water(or the water used to cook the chickpeas in).
  5. cook for 10 minutes on medium heat covered.
  6. mash few of the chickpeas with a spatulla.
  7. add garam masala and coriander leaves and cook for a minute.
  8. serve with puri.

Monday, April 25, 2011

vegetable pulao


  • 2 cups basmati rice
  • 1 medium carrot chopped
  • 15 french beans chopped
  • 1 potato diced
  • 1/2 cup frozen peas
  • 1  large tomato chopped
  • 5 green chillies slit
  • 2 tsp ginger garlic paste
  • 1 tsp red chilli pwd
  • 1/2 tsp turmeric pwd
  • 1 tsp garam masala pwd
  • 4 cloves
  • 4 cardamoms
  • 1 inch cinnamon
  • 4 tbsp chopped coriander leaves
  • 4 tbsp chopped mint leaves
  • 4 cups water salt to taste
  • 4 tbsp ghee
for seasoning
  • 1 onion sliced
  • 3 tsp ghee
  1. In a thick bottom vessel,on medium flame add ghee, when hot add cloves, cardamom and cinnamon and the sliced onions, fry till the onion turns pink. Add ginger garlic paste and fry till the raw smell is gone, now add red chilli pwd, turmeric pwd and garam masala, stit in the tomatoes and vegetables.cover and cook till the vegetable are half done.
  2. add rice and fry till the moisture evaporates, now add water, coriander leaves, mint leaves ,green chillies, salt and squeeze of lemon(Optional).
  3. cover and cook on low heat till the rice is done , about 15 minutes.
  4. for seasoning- in a small pan heat ghee and add onion, fry till onion turns dark brown .mix into rice.
  5. serve pulao with raita

Sunday, April 24, 2011

dark chocolate cake

I strongly believe that my mood reflects on the food I make.I was definitely in a good mood when I baked this cake.
This chocolate cake I made it for Neneh, my friends daughter.I learnt it from my teacher Manju Mathew, thank you for the recipe Manju.


  • 90 grms  butter (soften)
  • 1/2 c + 1/3 c  powdered sugar 
  • 2   eggs
  • 1/2 tsp  vanilla
  • 1/4 tsp  soda pwd
  • 1/4 tsp  red color
  • 1 cup  flour (maida)
  • 1/2 tsp baking powder
  • 1/ 3 cup  cocoa pwd
  • 1tsp coffee pwd
  • 1/4 c  water
  • 1/4 c  milk
chocolate frosting
  • 4 tbsp  butter
  • 3/4 cup dark chocolate 
  • 2 tbsp  icing sugar
  1. Pre heat oven 180 degree C.
  2. Grease 7 " baking pan, line with parchment paper.
  3. Sieve flour, baking powder and cocoa powder and keep aside.
  4. Mix milk,water and coffee powder in a bowl and keep aside.
  5. Beat egg, vanilla ,soda powder and color well and keep aside.
  6. In a large bowl cream butter and sugar till light and fluffy, add the egg mixture little at a time, till well combined.
  7. Fold in flour mixture and the milk mixture in two to three batches.
  8. Pour the batter into the prepared baking pan and place it in the oven and bake at 180 degree C for 40 minutes or when inserted with a toothpick it comes out clean.
  9. let the cake cool completely before frosting.
  10. Chocolate frosting : Melt butter and chocolate in a bowl over a pan of simmering water. stir until smooth.
  11. remove from the water and add the icing sugar.
  12. let the frosting cool, keep stirring while cooling. Pour over the cake and let it set.
  13. serve with vanilla ice cream.

Thursday, April 21, 2011


tiramisu is a very famous Italian dessert, it literally means 'pick me up'.In authentic tiramasu recipe mascarpone cheese and dark rum or marsala wine is used. Its hard to get mascarpone cheese here,the recipe I followed  used cream cheese and since I was sharing this with my friend and her kids I skipped the alcohol.

  • cream cheese  200grms(softened in room temperature)
  • lady fingers 20 (can use white cake)
  • sugar 6tbsp
  • egg yolk 3
  • whipping cream 3/4 cup
  • strong coffee  1 1/2 cup (2 tbsp coffee powder dissolved in 1 1/2 cup hot water)
  • cocoa powder 2 tbsp


  1. In a bowl mix whipping cream and 1 tbsp sugar and beat till soft peaks are formed,keep this in the fridge till further use.
  2. In a large bowl mix cream  cheese and 3 tbsp sugar, beat until the sugar is dissolved.
  3. In another bowl combine egg yolk and 3 tbsp sugar and whisk till the sugar is dissolved. Keep this bowl on double boiler and keep stirring the egg yolks and sugar till it turns lemon yellow in color(keep stirring or you might end up  with scrambled eggs)
  4. pour the egg yolk mixture into the cream cheese mixture immediately.Mix well.
  5. To the above mixture add 2 tbsp of coffee liquid and mix well.
  6. Now add the whipped cream into the cream cheese mixture and combine well.
how to assemble: prepare a serving dish, dip the ladyfingers into the coffee liquid for not more than 2 seconds(ladyfingers are very delicate and dissolve very quickly) and lay it in the serving dish.

on the ladyfingers pour half of the cream cheese mixture, dust cocoa powder through  a tea strainer on the cream cheese
Repeat with layering of ladyfinger, cream cheese and cocoa powder.
let the tiramisu set for 8 hrs in the fridge.
my tiramisu did not set completely, it had a little custard like consistency ,but tasted very good.

Tiramisu on FoodistaTiramisu

Wednesday, April 20, 2011

Acchu's chocolate mousse

My friend Archana tried out the chocolate mousse recipe for a party, It was soooooooooo good,none of us could resist ....... we had our dessert before dinner.
thank you acchu,the chocolate mousse was amazing.

Tuesday, April 19, 2011

chicken and mushroom pasta in white sauce

This pasta tastes just like chicken alfredo, instead of fettucini I  have used normal macaroni pasta.


  • 3 cups cooked pasta
  • 2 chicken breasts
  • 1 1/2 tsp garlic powder
  • 2 cups mushroom sliced
  • 1 cup chopped onion
  • 2 tbsp chopped garlic
  • 2 tbsp plain flour
  • 3 cups milk
  • 1/4th cup fresh cream
  • 5 tbsp butter
  • 1/4 cup grated cheese for garnish
  • salt and pepper to taste

  1. Thinly slice the chicken breast(its easy to slice the chicken breast if its semi frozen), marinate this chicken with garlic powder,salt and pepper for ten minutes.
  2. In a pan melt 4 tbsp butter and when the butter melts fry the chicken for 2 minutes each side,remove from pan and keep it aside.Chop the cooked chicken breast to desired size.
  3. in the same pan add the remaining 1 tbsp butter when hot add the chopped garlic and onion and fry till onion turns translucent (if you want the sauce to be pure white then you can use a fresh pan add 4 tbsp butter and continue,I have used the same pan coz I feel the sauce taste better with all the extra juice from the chicken).
  4. Now add mushroom and sprinkle little salt and fry for two minutes,now add flour and fry for 4  to 5 minutes(be sure to cook the flour properly or the sauce will get a raw and paper kind taste)
  5. Gradually add milk,keep stirring to avoid forming lumps,when the milk comes to a boil add fresh cream,cooked chicken,salt and pepper.
  6. how to serve: just before serving heat the sauce, if too thick add milk or water,toss in the cooked pasta ,garnish with grated cheese and fresh parsley (I used dried parsley)
  7. serve with garlic bread.

Sunday, April 17, 2011

apricot velvet (qubani ka meetha)

apricot velvet or qubani ka meetha is a famous Hyderabadi sweet dish,prepared during weddings and ramadan.
preparation of this dish involves cooking of the apricots with sugar and served with custard, cream or ice cream.


  • 25 dried apricots
  • 500ml milk
  • 2tbsp custard powder
  • 200 ml fresh cream or whipping cream
  • 1/2 cup sugar for apricots
  • 4tbsp sugar for custard
  • 3tbsp sugar for cream
  1. wash and soak apricots in water the apricots and remove the seed , place all the apricots in a pan and keep the seeds aside.
  2. add 1/2 cup of sugar to the apricot and 1/2 cup of water or the water the apricot was soaked in.cook on medium low flame, the apricots are ready when its a thick sauce consistency and bits of apricots still visible,add more water if required.
  3. break open the seed carefully and you will find small kernel inside which resembles an almond, but miniature in size. You can cook these kernels along with the apricots or you can use it for garnish.
  4. prepares custard- mix 2 tbsp of custard powder in 4 tbsp of cold milk and keep aside. Add sugar to  500ml milk and bring to boil, add the custard and milk mixture gradually and keep stirring,till you get a smooth and slightly thick consistency. take it of the flame and keep aside
  5. prepare the cream- whip cream with sugar to your desired consistency and keep aside.
  6. assemble-in a serving dish put one layer of apricot sauce ,top it with custard and the final layer with whipped cream. Garnish with apricot kernels.

semolina pudding

semolina pudding is just a fancy name its AKA sheera or kesri baath.


  • 1/2 cup rava
  • 1 cup water
  •  5 tbsp sugar
  • 10 cashew nut
  • 10 raisins
  • 4tbsp ghee
  • 1/4 tsp cardamom powder
  • pinch saffron
  1. In pan heat ghee and fry the cashew nuts and raisins, when the cashew turn brown and the raisins puff up, remove from ghee and keep them aside.
  2. to the same pan add rava (semolina) and roast on low flame for 2 to 3 minutes, till you get a nice aroma.
  3. add water slowly and keep stirring to avoid lumps
  4. when the semolina is little dry sprinkle sugar evenly and cook till the sugar melts
  5. add cashews, raisins and saffron(soaked in little hot water or milk)
  6. semolina pudding is ready.

Friday, April 15, 2011

zebra cake with chocolate frosting

nothing as satisfying as baking a cake.

my very special friend Mini came to Bahrain from Kerala for a two week vacation.It was her daughter Nia's birthday and I decided to make a cake, I first thought i will stick to my no fail rich chocolate cake, then I came across a recipe for zebra cake from a famous blogger Divya (divyaseasycookbook.blogspot)
I thought of trying this out, though I was a little scared,coz I am not a great baker,pathetic at icing cakes and I don't like making cakes with more than 2 eggs(I just hate that eggy smell)I was worried that this cake will fail.
but Mini who is my motivation guru ;) said "don't worry, cakes won't fail a die hard chef like you", I knew she was joking,but I still felt I went ahead.
The original recipe did not have frosting, since it was a birthday cake I thought of frosting it.


  • 2cups flour
  • 2tsp  baking powder
  • 1/4 tsp salt
  • 5tbsp cocoa
  • 4 eggs
  • 1cup sugar
  • 1cup milk
  • 1cup oil
  • 1tsp vanilla
  1. Grease a 9 inch round baking pan and keep aside.Preheat oven at 180 degree c
  2. Sift flour, baking powder and salt ,keep aside.
  3. Combine eggs, sugar and vanilla essence in a bowl, I used an electric whisk, beat well till the mixture is light yellow in color and creamy texture (about 6 to 7 minutes)
  4. Add milk and oil and continue to beat until well blended.
  5. fold in the flour mixture with a whisk or wooden spoon and blend well until you get a smooth batter.
  6. Divide the batter equally in to two bowls. Sift in cocoa powder into one of the bowls and blend well, until you get a dark chocolate batter.
  7. Pour 3 tbsp(or one small ladle) of plain batter in middle of the 9 inch baking pan, now pour 3 tbsp chocolate batter in middle of the pan on top of the plain batter, do not touch the pan, keep  repeating this layering till you finish all the batter.
  8. 8.Slowly place the baking pan in the oven and bake for 45 minutes or check by inserting a toothpick to see if it comes out clean.
ingredients for chocolate frosting
  • 1 1/2 cup semi sweet chocolate chips
  • 6 tbsp butter(soften and unsalted)
  • 4 tbsp icing sugar

  1. put the chocolate chips and butter into a heat proof bowl, keep the bowl on a double boiler, keep stirring till the chocolate chips melt. Take of the double boil and mix in the icing sugar. The icing will be thick. Frost the cake with a flat spatula.

Wednesday, April 13, 2011

marvai aajadina (clams sukka)

Yesterday my friends had been to the beach and they dug out some fresh clams,I remember mom making marvai pundi(rice balls in clam gravy,I will surely put up this recipe some day),which is like a long process.I decided to make marvai sukka,there are two ways of making this,one -grinding roasted red chillies,coriander seed. cumin,pepper and fenugreek seeds and the other which I did using my moms magical powder(the one used for kori ghassi). 


  • 1/2 kg  clams
  • 1 onion finely chopped
  • 1 tomato finely chopped 
  • 3tsp masala powder (roast 8 redchillies<4 long chillies 4 small chillies>, 1 tsp coriander seeds, 1/4tsp cumin seeds, 8 black pepper, 4 fenugreek seeds and grind to fine powder)
  • 1/4 cup fresh grated coconut
  • salt to taste
For seasoning 
  • 1/2 onion finely chopped
  • 1/2 inch cinnamon
  • 1tbsp  ghee
  • freeze the clams for 1/2 hour, remove and put it in normal temperature water, clams will open up,the one that does not open just throw them away.Open the shell and separate them,using the shell itself scrape the shell that has least amount of meat and put onto the other shell.Throw away the empty shell(or you can use the whole clam if you want to skip this process)
  • place the chopped onion and tomato in a vessel add 1/4 cup of water, keep it on medium flame ,cover and cook for 5 minutes. Add the masala powder and cook for a minute, then add in the clams and salt. Cook for few minutes(clams cook very fast)
  • in a small mixer jar grind the coconut for 4 seconds not longer. sprinkle the coconut over the clams, mix well and cover and cook for two minutes. Take this off the flame.
  • seasoning- in a small pan melt ghee when hot add onion and cinnamon, fry till onion turns dark brown. pour over the clam sukka.
  • enjoy marvai sukka with hot ganji .

Tuesday, April 12, 2011

French toast

This is dedicated to sudhir anna and pops who can have french toast anytime of the day.........
This is how my mom has been making french toast since I was a kid.

  • 10 slices of bread(preferably two days old)
  • 1  egg
  • 1 cup  milk
  • 3tbsp sugar
  • few drops of vanilla
  • butter or ghee to fry


*In a bowl mix in egg,milk,sugar and vanilla. Beat with a whisk or a fork and combine.

* heat a pan ,when pan is hot add butter, dip the bread into the milk and egg mixture and place it on the pan.fry 1 minute on each side, till they look golden brown.

* serve the french toast with maple syrup or pancake syrup or honey.

Monday, April 11, 2011

heavenly chocolate mousse

I had this....died...... went to heaven and came back coz I knew there was more waiting for me...............This is the ultimate chocolate mousse,once you taste this then you will never try to make mousse any other way.

This is Nigella Lawsons Recipe, any one who has watched Nigellas Show knows that she gets up in middle of the night pays a visit to her fridge and we think "come on who does that" but believe me if you make this mousse then you will pay a visit to your fridge in middle of the night. I know I did:)

Print this recipe
  • 150 grams      Mini Marshmallows
  • 250 grams      semi sweet chocolate chips
  • 50grms           butter (unsalted and soften in room temperature)
  • 60ml               hot water
  • 250ml             cream
  • 1tsp                vanilla


* Pour cream and vanilla into a bowl and keep in the fridge until further use.

* In a thick bottom sauce pan add marshmallows(if you have regular size marshmallows cut it into bits,coz marshmallow might take time to melt),semi sweet chocolate chips(Nigella uses dark chocolate,but i would strongly suggest you use semi sweet), soften butter and hot water.

* On low flame melt the marshmallows and chocolate, keep stirring until you get a smooth mixture, marshmallows will be the last to melt. keep this  aside.

* Bring out the cream and beat it till fluffy with electric beater or hand whisk(this will take a long time).

* Pour the cooling chocolate mixture into the whipped cream and mix till well combined.

* pour this mixture into a serving bowl or individual dessert bowl and let it set in the fridge for 1 hr.

* This beauty is ready to be served.

points to be noted
* Cut marshmallows to small bits, I have read comments from people who have tried this dish, that the marshmallow took very long time to melt( mine did not),but its better to be safe
* Use semi sweet chocolate chips or mix both semi sweet and dark chocolate. My friend who tried this with dark chocolate told me that her mousse turned out bitter.
*when Nigella combined the chocolate and cream ,the batter looked very thick, but mine was flowing consistency, maybe  because my chocolate mixture was hot when I poured it into the whipped cream, I thought I jinxed the whole dish, but don't worry if this happens the mousse will set just fine. I did not let the chocolate mixture cool completely coz i was scared it will harden and form a lump when I combine it with the whipped cream...So anyone who is trying this go ahead and pour the hot chocolate mixture into the whipped cream,coz either way you are going to have amazing chocolate mousse :)

lemon rice

there are different version of lemon rice,this is how we make it.I would like to thank Kamala,my maid who taught me to make this:)(my mom would so be happy if she knew that I thanked her maid,ever felt how most of the Indian ladies have this special attachment with their maids. If I asked my mom to choose between me and her maid, she would choose her maid in blink of an eye)


  • 3 tablespoons oil
  • 1 teaspoon mustard seed
  • 1 teaspoon urad dal
  • 1 tablespoons chana dal
  • 1/2 teaspoon turmeric
  • 2 red whole red chili
  • 1 medium sized onion chopped finely(optional)
  • 4 green chili slit
  • 10 to 15 fresh curry leaves
  • 1/4 cup roasted peanuts
  •  salt adjust to taste
  • 3 tbsp  lemon juice
  • 2 cups cooked rice( for 1 cup raw rice add 1 3/4 cup water)

* Heat oil in a pan on medium flame. when oil is little hot add mustard seed, urad dal, channa dal and peanuts. fry till mustard start to pop and the urad and channa dal turns light brown.add curry leaves,red chillies and green chillies and fry for few seconds. Add chopped onions and fry till translucent. Now add turmeric powder and salt and fry for 30 seconds. Pour in the lemon juice( At this point you can cool the mixture and refrigerate it till further use, this can be kept in the fridge for up to 3 weeks)

*After adding the lemon juice mix in the rice and stir till well combined.

*Lemon rice is ready to be served with potato chips.

*you can double or triple the quantity of this mixture and refrigerate.Whenever you  want to make lemon rice, remove 3 tbsp of the lemon mixture, heat it in  pan and add cooked rice.
(I make this lemon mixture is large quantities before I leave to India so that my husband can make lemon rice whenever he wants to)

Sunday, April 10, 2011

Ghee rice

I made this ghee rice in an electric rice cooker,I feel  rice cooker is a good investment. all I have to do is put the rice in along with water and close and it will tell me when the rice is can go ahead and use a regular vessel, preferably a thick bottom vessel.


  • 3 cups  basmati rice ( washed and soaked)
  • 3 onion medium (finely sliced)
  • 1/2 cup ghee
  • 4   cardamom
  • 4   cloves
  • 1/2 inch   cinnamon
  • 1   bay leaves
  • 10  cashew nut
  • salt to taste
  • 5   cups water  

* In a pan add ghee (please don't be stingy with ghee,the dish is named 'GHEE rice' for a reason), when the ghee is hot add cardamom, cinnamon, cloves and bay leaves. fry for few seconds,then add sliced onions and fry till slightly brown, now add cashew nuts and drained basmatic rice. Stir for 2 minutes. Add water and salt, I don't like the rice to be overcooked, so I put 5 cups of water to 3 cups rice(its your preference)

* cook on very low flame till the water has evaporated.

* serve ghee rice with any kind of curry.

Kori Ghassi in a jiffy

every mother when they give away their daughters after marriage , they send them with love and loads of 'masala powder', be it homemade masala powder or store bought 'kundapur taal powder (in case of mangaloreans), just to make our life a little easier.So did my mom,these masala powders are like universal,can be used for any kind of curry be it veg or non veg.The first thing a 'bunt' mom teaches her daughter is not how to make ganji or neer dosa or rasam, its always 'kori ghassi'. this is one short cut kori ghassi.


  • 1 kg  chicken 
  • 3   onions (chopped finely)
  • 2   tomatoes (chopped finely)
  • 4   tbsp masala powder( or 4tsp chilli pwd, 2 tsp coriander pwd,1 tsp cumin powder, 1/2 tsp pepper pwd)
  • 3tbsp  oil
  • 1 tin coconut milk
  • 10 curry leave (optional)
  • 1 cup water

for seasoning
1  small onion (finely chopped)
2 tbsp ghee
1/2 inch cinnamon 


* Keep a vessel on medium high flame, add oil, when oil is hot add chopped onion, fry till translucent, then add the masala powder and fry for 3 to 4 minutes ,add tomatoes and fry till the tomatoes are melted and the oil seperates, now add the chicken and fry for two minutes.pour in the coconut milk and 1 cup of water  curry leaves and salt.

* When the gravy comes to boil, reduce the heat to medium, cover partially and cook till chicken is done.

seasoning method

* heat ghee in a small pan , when hot add chopped onion and cinnamon, when the onion turns dark brown,take it of the flame and pour this on the chicken ghassi.

* this kori  ghassi can be served with roti, ghee rice, neer dosa, chappati............

my next post will be ghee rice

Saturday, April 9, 2011

pineapple and cream

I don't know what to call this , pineapple and cream or pineapple mousse. As far as i know mousse is mostly made out of raw eggs, where the egg white is beaten stiff and mixed into the cream and all, but to tell you the truth, I am just not comfortable handling raw eggs, i can eat chocolate mousse and pineapple mousse at restaurants , but i just don't trust myself with raw eggs.So I am settling with gelatin.

Print this recipe
  • 1 tin pineapple
  • 1/3 cup pineapple syrup/juice(taken from the tinned pineapple)
  • 2    tsp  plain gelatin
  • 5    tbsp powdered sugar
  • 250ml  whipping cream


* Pour the whipping cream in a bowl add powdered sugar(the quantity of sugar is up to you) . Whip the cream till almost fluffy and double the volume. Keep this in the fridge till further use.

* chop the pineapple rings into small cubes and keep aside.

* In a bowl add 1/3 cup pineapple syrup, sprinkle gelatin into the syrup, keep it aside for few minutes.

*Double boil the gelatin liquid over a bowl of hot water till all the gelatin powder is dissolved and there is clear liquid. Take it off the double boil.

* Whisk the gelatin mixture with a hand whisk or electric beater (I used electric beater) till frothy.

* get the whipped cream out add the chopped pineapple (keep few aside for garnish). Fold in the frothy gelatin mixture.

* In a bowl lay some chopped pineapple. Pour in the cream mixture ,smooth it out and decorate with chopped pineapple.

*let the pineapple and cream set in the fridge for an hour.

Friday, April 8, 2011

mixed fried rice

every one has their own version of fried rice, this is mine. no matter how much I try i can never get the Chinese restaurant taste but close enough, and most important NO MSG


  • 4 garlic cloves (finely chopped)
  • 1 onion medium(finely chopped
  • 1  carrot (finely chopped)
  • 1cup beans (finely sliced)
  • 1/3  cup peas( frozen)
  • 1 green capsicum(finely chopped)
  • 1/3 cup spring onion (finely chopped)
  • 1/2 cup mushroon(sliced)
  • 2 eggs
  • 1 cup chicken (cooked and shredded)
  • 1 tbsp soya sauce
  • 2tsp vinegar
  • salt /pepper to taste
  • 2tbsp oil
  • 6 cups  rice cooked (I fry the the rice in two batches in a hot wok with oil salt, pepper and soya for few seconds and then add to the stir fried vegetables, but you can skip this step)


* In a wok or big pan add oil on high flame, when its hot add in garlic fry for few seconds then add in the onion, when the onion turns translucent add chopped carrot and beans(it should be finely chopped so that it can cook faster) , keep stirring for two minutes until they are 70% cooked , now add mushroom. capsicum and frozen peas(if you are using fresh peas, cook it separately ), now add cooked chicken, stir well add the soya sauce, vinegar , salt and pepper, stir fry for few seconds.

* push all the vegetables and chicken to one side of the pan, add little oil and break in two eggs and scramble them. After they are scrambled mix in the vegetables and chicken.

*Now add the cooked rice and fry for a minute at the end sprinkle spring onion. serve with chilli chicken .

note: the fried rice should be cooked on high flame throughout
if you are worried the carrots and beans won't cook through, you can always cook them separately and then add it to the rice. if you notice in all Chinese restaurants the vegetables are only 80% cooked. 

Thursday, April 7, 2011

chilli chicken

this is Chinese style chilli chicken, goes very well with fried rice(which will be my next post) and its very easy to make.


chicken cube           2 crumbled (I used maggie)
chicken                   500g (with bone)
soya sauce dark      3tbsp
vinegar                    1 tbsp
ginger chopped       1tsp
garlic chopped         1tsp
oil                            3tbsp
spring onion             2 chopped
cornflour                 1 1/2 tbsp
water                       1 1/2 cup 
green chillies            5 slit
res chillies                5 slit
capsicum                  1 chopped
mushroom                1 cup chopped (optional)


* Marinate the chicken in 3 tbsp soya sauce, vinegar,garlic,ginger and chicken cubes for 1/2 hr.

* Heat oil in a wok/pan, add in only the chicken pieces, keep the leftover marinade liquid aside and fry the chicken. Cover and cook for 5 minutes and fry without cover for 15 to 20 minutes.

* Add spring onion, green and red chillies, capsicum and mushroom. Cook for 3 to 4 minutes.

* Add 1 1/2 cup water and 1 1/2 tbsp of cornflour to the leftover marinade liquid and mix well. Pour this liquid into the chicken and cook till the gravy thickens.

* serve with fried rice and noodles

(note: do not add salt because the chicken cubes already has a lot of salt in it)

Wednesday, April 6, 2011


quesadillas is a mexican savory dish, its different kinds of fillings topped with cheese sandwiched between two flour or corn tortillas . In this recipe I am using store bought flour tortillas. You can make your own tortillas(if you want the recipe just let me know) or you can also use leftover wheat chappatis.

Flour tortilla           8
capsicum               1(chopped)
mushroon               2cups (chopped)
tomato                   1medium(chopped)
spring onion           5tbsp(chopped)
green chilly            4(chopped)
coriander leaves      1tbsp(copped)
cumin powder        1/2 tsp
chilli flakes              1tsp
salt to taste
garlic powder         1tsp
cheddar cheese      11/2 cups grated
oil                         2 tsp


* In a pan heat oil and add all the above ingredients except for the tortillas and cheese, cook for few minutes till the water has evaporated and you are left with a dry mixture.keep this aside.

* On medium heat oil a non stick pan place one tortilla on the oil and flip it, cook till golden brown, flip over and place 2 tbsp of the mushroom mixture  and spread evenly, spread cheese on top of this mixture and place one more tortilla on top of the cheese. apply oil on the tortilla, and press down on the tortillas with the spatula and flip it over.

*Fry till the tortillas are golden brown on both sides and a little crispy and the cheese has melted .

* Place it on a plate and cut it into quarters. Serve with salsa or sour cream.

Tuesday, April 5, 2011

Chicken and mushroom lasagna

Before I got married,I used to go to a cooking class near my house held by Manju Mathew, if I know anything about cooking apart from mangalorean food then its because of Manju Mathew.I have attended almost every class she took be it baking, desserts,italian, mexican, north indian, kerala dishes, steaks, Chinese, ice cream you name it.  so if you are in Bangalore and you want to learn to cook then this is the lady you want to meet , check out her website
One of the recipes that I often make is Lasagna ,and this I learnt from Manju Mathew.

This Lasagna is dedicated to Amit Shetty who loves good food.

Photography by Archana Shetty :)

Pasta(lasagna sheets)        100grms
Cheese                             150grms (grated)
chicken                             200g (boiled and shredded)
Mushroon                         1cup (chopped and fried in 2tsp of oil)
olive oil                             1tbsp
garlic                                 6 finely chopped
chilli pwd or flakes             1tsp
onion                                1 finely chopped
tomato puree                     8tbsp
sugar                                 2tsp
salt/pepper                         to taste
basil                                  1tsp
oregano                             1tsp

* Boil water add salt and put in the pasta sheets,put 2tsp of oil so that the sheets won't stick. When the sheets are cooked, drain the water and keep it aside ( add little cold water to the sheets and drain, separate the sheets or they tend to stick together).

* Heat oil in a pan add garlic and saute add the onion. Saute for few seconds then add the chill powder, basil and oregano. Fry for 30 seconds and then add the tomato puree, salt, pepper and sugar. cook well and add the chicken and mushroom, cook for few seconds. If the consistency is too thick you can add few tablespoons of water.

White sauce
(the original recipe asks for half the recipe I am using, since I like more of white sauce I have doubled the quantity)
Milk         2 cups
butter        2 tbsp
flour         4tbsp(maida)

* Melt butter in a pan add maida and fry for a minute, make sure you fry it properly on medium low heat, if the maida is not cooked properly then the white sauce will have a weird paper taste.Add milk gradually and keep stirring or lumps will form(if you are making it for the first time then remove the pan away from the flame and add the milk, mix properly then put back on the flame again)
cook well till you get smooth thick custard like consistency.Add pepper and salt.

To assemble the lasagne
*Apply butter on an oven proof dish. Spread a layer of white sauce, then arrange the pasta sheets. spread the chicken mixture, then the layer of grated cheese. Repeat the layer. The final layer should be white sauce and cheese.
bake for 10 mins at 180 degree C in a pre heated oven or micro wave it till the cheese melts.

serve with garlic bread                                                                                                                                                  
<step1: white sauce

step 2: pasta sheets>  

 <step3: chicken mixture

step 4:grated cheese>

                 final layer white sauce and cheese

Monday, April 4, 2011

homemade strawberry jam

Would you believe how easy it is to make strawberry jam.Once you start making jam at home,say goodbye to store bought jam. The best part about this jam is we know exactly what went into it and no preservatives. Of course all good things have a drawback, this jam has a shelf life of 1month(in the fridge). Thats why I make it in small quantities. This jar of jam will get over within two weeks in my house coz my daughter loves it.


<Strawberry jam with banana on toast my daughters favorite .


                 nutella with banana on toast my favorite >
Ingredients for strawberry jam
200grms fresh strawberries
1/2 tbsp lemon juice
1/3 cup granulated sugar

* wash strawberries and dry them completely, grind them coarsely in a mixer or  food processor.
* pour the strawberries into a saucepan, mix in lemon juice and sugar(add more sugar if you want it to be sweet)
* on medium high flame cook the strawberries, when it comes to a boil,reduce the flame to medium and cook until there is no more white bubbly  froth in the strawberry mixture(about 10 minutes)
* let the jam cool a little then pour it into a very clean and dry jar.
Let the jam cool completely before you cover it and place it in the fridge.
* this jam can be kept in the fridge for up to a month
(important: jar should be very clean and dry)

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