Hello friends
Welcome to ''my cuisine''. According to me cuisine or the culinary art is just that an art. The art of creating delicious foods with a conscience to health has various dimensions with which we can experiment and I have just started to experiment in my kitchen. There is nothing more heartwarming than a hot aroma filled food on a cold rainy day to cheer us up or nothing more satisfactory than satisfying the taste buds of our loved and dear ones.This was the reason i found my new love for cooking. Hope you would enjoy my various recipes......

15 Nov 2010

veggie fritters

This is an easy and tasty snack which can be made real quick. I got this from Sainsbury's recipes. Am not a huge fan of broccoli but had bought one on a whim and clearly had no idea on how to cook it. So decided to give this recipe a try and has become my dh and dd's absolute favourite.


  • Broccoli - 1 small (cut into florets)
  • Cauliflower - 1/2 cauliflower (cut into florets)
  • Cumin powder - 2 tsps 
  • Plian flour - 100 gms
  • Fresh corriander - 1 tsp (finely chopped)
  • Garlic - 2 (crushed)
  • Spring onions - 6 (finely chopped)
  • Eggs - 2 
  • Salt - 1/2 tsp or to taste
  • Oil - for frying
  • Boil the broccoli and cauliflower florets for about 20 minuutes until soft. Drain well and then mash.
  • In a mixing bowl combine plain flour, ground cumin, chopped corriander, garlic and spring onions. Add the beaten eggs, combine with the vegetables and mix well.
  • Heat the oil to a medium high heat. Fry large spoonfuls of mixture until cooked through and golden on both sides. 
  • Serve hot with sweet chilli dip.
You can add chilli powder to the recipe if you want slightly spicy fritters for adults but it really is not a necessity. 
A very good and yummy method to make your kids eat broccoli.

Chicken Moolee

This is a recipe from Indian cookery book which I tried because it had few different ingredients to be used with chicken and I was in a mood try something new. I didn't have a great expectation for this dish and was pleasantly surprised when it came so delicious and mouthwatering.


  • Chicken - 500 gms (pieces of your choice)
  • Oil - 5 tbsp
  • Shallots - 6 (finely chopped)
  • Garlic - 3
  • Green chillies - 6
  • Green cardamom pods - 5
  • Cloves - 5
  • Cinnamon stick - 1/2
  • Pineapple pieces -  200 gms 
  • Pomegranate juice - 5 tbsps
  • Turmeric powder - 1 tsp
  • Peanuts - 3 tbsps (finely chopped)
  • Coconut cream - 6 tbsps 
  • Fresh ginger - 3 tsp (grated)
  • Chicken stock - 250 ml
  • Salt - 2 tsp
  • Was and dry the chicken pieces. Heat the oil and sear the meat on both sides for about 4 minutes. Remove from pan and set aside. 
  • Finely chop the garlic and the green chillies. Put the finely chopped shallots, garlic, and chillies along with the spices and stir-fry for about 6 minutes. 
  • Chop the pineapple pieces finely and mix with pomegranate juice, turmeric, peanuts, coconut cream, and ginger. Add them to the pan and stir- fry for further 5 minutes.
  • Add the chicken pieces, Pour in the stock and cook for 20 minutes stirring until the chicken is fully done. Check for seasoning and add stock if necessary. 
  • Serve hot with rice or rotis.
Enjoy this very different yet delicious chicken dish on a cold evening....

7 Oct 2010

Ritzy Chicken Nuggets

One of  Nigella lawson's recipe from Nigella Feasts. I have always been a great fan of her even before I started to cook in full swing. She always makes the food feel heavenly and so gorgeously mouthwatering. This is a very simple recipe and perfect for babies and kids as a finger food. 

  • Chicken breast - 2
  • Buttermilk - 1 1/2 cup
  • Ritz crackers - 150 gm or any other cracker your kids eat
  •  Place a chicken breast in freezer bag and with the help of a rolling pin bash it until its thin. Take it out and snip it into strips with scissors. Do the same to the other chicken breast.
  • Put the chicken strips and buttermilk in the freezer bag together, mix well and leave to marinate overnight.
  • When ready to cook crumb the crackers well with the rolling pin. 
  • Dip the chicken nuggets in the crumbs shaking of the excess buttermilk and fry them in a little oil in a frying pan for two minutes or so. It would be done. Alternatively bake them at 200 deg cel for 20 minutes turninng them half way. Delicious chicken nuggets are ready to dig in.
I both fried and baked the chicken nuggets and they both were absolutely delicious. my daughter just loved it. It was easy for her to chew as it was really soft and almost melting in the mouth. You can serve witha dip of your choice or just a simple ketchup..... :))

Sending this to Announcing kids delight - finger foods

5 Oct 2010

Pizza fingers

This is a very healthy kind of pizza especially for the kids. Really simple, delicious and absolutely easy to prepare. It can be be done in minutes hence would be very useful for working moms either as a breakfast or as snacks. my Lil one loves this for breakfast and would always eat this on her own with no fuzz at all. Here is the recipe.

  • Bread slices - 2 
  • Red pepper - 1/2 (chopped finely)
  • Carrot - 1 small (chopped finely)
  • Onion - 1/2 (chopped finely)
  • Oregano - 1/2 tsp
  • Thyme - 1/2 tsp
  • Garlic paste - 1/2 tsp
  • Salt - a pinch
  • Cheese - cheddar or mozerralla (grated)
  • In a pan add the tomato puree, oregano, thyme, garlic paste, salt and mix well over high heat until the sauce thickens. This would be your pizza sauce. It would thicken really quick so keep sauteing. 
  • Reduce the heat and add the chopped vegetables to the sauce. Cook for about two minutes and set aside.
  • Spread the sauce mixture over the bread slices well and sprinkle with grated cheese. 
  • In a tawa or a frying pan add a little butter and toast they bread slices over moderate heat until it turns golden brown and the cheese melts. Alternatively grill the bread slices until the cheese melts.
  • Cut the bread into slices and serve to your kids. They would relish it.

You can prepare the pizza sauce and freeze it in ice cube trays or small containers if you want. This pizza sauce is absolutely delicious even for us adults pizza. Yummy...... :))

Sending this to Announcing Kids Delight ~ Finger Food

    2 Oct 2010

    Chicken Chettinad

    The brown fiery curry from South India. I used to make these often simply because its a fabulous dish, what with all the peppercorns and chillies and curry leaves this Chettinad dish is simply wonderful on a cold night with white rice.

    • Chicken - 500 gms (cut into small pieces)
    • Onions - 2 (chopped finely)
    • Curry leaves - 1/4 cup
    • Milk -  1/2 cup
           for paste 
    • Tomatoes- 2
    • Ginger - 1 inch piece
    • Garlic - 5 flakes
    • Grated coconut - 1/2 cup
    • Corrainder seeds - 1 tsp
    • Fennel seeds - 1 tsp
    • Peppercorns - 1 tbsp
    • Dry red chillies - 4
    • Green cardamons - 1
    • Cloves - 2 
    • Salt - 1tsp
    • Turmeric powder - 1tsp
    • In a kadhai take 3 tbsps of oil and saute the onions and the curry leaves over a medium heat with a bit of salt to soften the onions quickly.
    • Meanwhile grind the ingredients given under the paste to form a smooth paste adding quarter cup of water if required. 
    • Add the chicken pieces to the onions and saute well until the chicken starts to change colour. 
    • Pour the paste to the onion and chicken and cook covered for about fifteen minutes.
    • Add 1 cup of water to the gravy and cook keeping the lid closed until the chicken pieces are done. 
    • Add the milk at the last stage and take off from heat after checking for salt.
    • Serve hot garnished with freshly crushed peppercorns.
    Hot and spicey chicken chettinad is ready. The adding of milk is optional if you want u can just leave it. Believe me it still tastes good. You can also eat it with naan or as we had it yesterday with tortilla wraps...... It had been a long time since I made this curry and thought of making it yesterday as a simple celebration of my little girls first ever trip to cinema (Enthiran).

    23 Sep 2010

    Carrot kofta curry

    A simple yet delicious curry with raisins stuffed in the carrot balls. The method of the recipe I have given here is by using the microwave. It was easy and fast to make.
    carrot kofta with curry

    • Oil - 2 tbsp
    • Onion - 1 (ground to paste)
    • Tomato - 1 (pureed)
    • Coriander powder - 3 tsp
    • Turmeric powder - a pinch
    • Garam masala - 1 tsp
    • Chili powder - 1 tsp 
           For koftas: 
    • Carrots - 2 (grated)
    • Bread slices - 2 (churned in mixer)
    • Red chilli flakes - 1 tsp ( or use chopped green chilli - 1)
    • Ginger paste - 1 tsp
    • Salt - 1 tsp
    • Garam masala - 1/2 tsp
    • Chaat masala - 1/2 tsp 
    • Yogurt - 1 tbsp
    • Raisins -  8 to 10

    • For the gravy, mix onion paste with oil, turmeric powder, garam masla and red chilli powder in a deep microwave dish mix well and microwave for 5 minutes.
    • Add the tomato puree, mix and microwave for 5 more minutes.
    • Add 1 cup of water, microwave for 6 more minutes and keep aside.
    • For the koftas, mix carrots with all the ingredients given under koftas except for raisins.
    • Mix well. Make round balls with 1 or 2  raisins stuffed in each. Place them on a greased microproof plate in a ring, microwave for 3 minutes. 
    • At the time of serving, place koftas in a serving dish pour the curry over them and microwave for two minutes and serve warm.
    These ingredients makes about 8 to 9 koftas.Utterly delicious and mouthwatering.
    show me your curry

    9 Sep 2010

    Mysore pak

    This is a sweet dish which is mainly found in South India. They are often made at homes during Diwali and other functions. Its a very simple dish but it follows a fast cooking method.

    • Gram flour - 1 cup
    • Sugar - 2 cups
    • Clarified butter(ghee) - 2 cups 
    • In a heavy bottomed pan add the sugar with 1/2 a cup of water or until sugar is just covered and bring it to boil. 
    • Sieve the gram flour so that there are no lumps. Warm the ghee separately. Apply ghee to the sides of a rectangular tray and keep aside.
    • When the sugar syrup reaches half string consistency sprinkle the gram flour in the syrup while mixing consistently. Pour the ghee little by little while still consistently mixing. You will be able to see the mixture frothing up nicely. 
    • Just when you see that the mixture starts to leave from the sides and the ghee separates Pour the mixture onto the tray. 
    • Before it cools put rectangular cuts and leave it cool.
    Enjoy the delicious sweet.

    Stuffed mushroom caps

    Mushroom stuffed with a filling flavoured with Italian dressing. This was a dish which I have tried a long time ago and it has always been yummy and mouth watering. As I had these mushrooms just sitting around in my fridge I just thought of making these stuffed mushrooms on a whim. I made it a bit spicy this time and wow it was sooo good with all those melting cheese and the spiciness of pepper.

    • Mushrooms - 200gms (try to get medium to large ones)
    • Olive oil - 1 tbsp
    • Onion - 1/2 (chopped) 
    • Bread slice - 1 ( sides removed and churned in mixer)
    • Fresh coriander -  1 tbsp (chopped)
    • Cheese (mozzarella or cheddar) - 1 tbsp (grated)
    • Salt - 1tsp
    • Pepper - 3 tsps ( just 1 tsp if you like it to be less hot)
           Whisk together
    • Olive oil - 2 tbsps
    • Vinegar or lemon juice - 1 tbsp
    • Garlic paste - 1/2 tsp
    • Salt - a pinch
    • Pepper - a pinch 
    • Wash the mushrooms and hollow out the mushroom by removing the stem.  
    • Scoop out a little more. Pat dry.
    • Whisk olive oil, lemon juice, garlic, salt and pepper. rub this oil on the inside and outside of each mushrooms.
    • Chop the stems finely and mix in with the remaining oil with the chopped onion. Saute them well with 1 tbsp of olive oil for 3 or 4 minutes until the onions turn transparent. 
    • Remove from heat and add churned bread, coriander, salt and pepper. 
    • Fill each mushroom with this filling.You can pierce a wooden toothpick from the sides of the mushrooms
    • Grill the mushrooms for 10 minutes. Sprinkle with cheese and grill for further two minutes or until cheese melts slightly.

    Chicken Rolls

    A very yummy appetizer. This is a recipe that I got from my sister-in-law, Lalitha who is a superb cook. She makes these rolls really good and tasty. So just tried these on my own and got it right this time.

    • Chicken with bones - 200 gms
    • Onions - 1 (chopped)
    • Oil - 1tbsp
    • Plain flour - 1 tbsp
    • Milk - 2 tbsps
    • Salt - 1 tsp
    • Black pepper powder- 1 tsp
    • Red chilli flakes - 1 tsp
    • Green chillies - 2(chopped)
    • Bread slice - 1 (churned in a mixer)
    • Egg - 1 
    • Bread crumbs - 1/2 cup
    • Boil the chicken in a pressure cooker until done with a bit of salt or you can microwave covered for about five minutes. Shred the chicken into very small pieces. 
    • In a pan or a microwave proof dish add oil, shredded chicken, onion, salt, pepper, red chilli flakes, green chillies, and 1 tbsp of plain flour. Saute well until mixed well  or microwave for 1 minute.
    • Add milk mix well and saute again for 2 minutes or so (microwave for 1 minute). Take care that it isnt too watery and if it has become a bit watery just saute until its all dry.
    • Remove from heat and add the churned bread. Keep 2 tbsp off egg white aside and add the remaining to the mixture and mix well. Check salt.
    • Shape the mixture into rolls.
    • Dip the rolls in the egg white and then in the bread crumbs. Coat well. Keep in the refirigerator.
    • To serve either grill for 20 minute overturning after 10 minutes or fry them in a bit of oil.
    • Serve hot with tomato sauce.

    29 Aug 2010

    Crispy Indian Doughnuts

    I usually don't prepare much desserts or sweets except for the occasional kesari and I just wanted to try my hand at making some sweets. So here is my first recipe in the dessert and sweet section. Hopefully more would follow.

    • Rice flour - 200 gms
    • Cornmeal - 200 gms
    • Dried yeast - 1 tbsp
    • Salt - a pinch
    • Yogurt - 5 tbsp
    • Brown sugar - 200 gms
    • Rose water - 1 tsp (optional)
    • Oil (for deep frying)
    • Lukewarm water - 100 ml
    • Mix the rice flour, cornmeal, yeast -taking care to activate the yeast as per direction given (usually with warm water and a pinch of sugar) before adding, salt and lukewarm water to form a firm dough. Take care while adding water so that it doesnt become too watery or too tight a dough. The dough should be nice and pliable.
    • Leave for about two hours to rise.
    • Boil about 300 ml of water with the sugar and form a thick syrup. Stir in rosewater. Remove from heat when single thread consistency is formed.
    • Heat oil in a deep fryer. Knead the dough and transfer it to a piping bag and squeeze circular rings of dough into oil. I used a large star attachment that comes with a muruku maker. Deep fry until golden brown and dip immediately in the syrup.
    • Arrange on a plate and serve.... yummy.

    Chickpea curry

    This curry has the combination of potatoes and chickpea and is a variation from the normal curry which I usually make. It tasted great and was just perfect. I never thought that potatoes would go well with the chickpeas in a curry but it was really superb.


    • Vegetable oil - 2 tbsp
    • Mustard seeds - 1 tsp
    • Onions - 2 (sliced)
    • Ginger - 1/2 inch (chopped)
    • Cumin powder - 2 tsp
    • Coriander powder - 2 tsp
    • Garlic - 2 (crushed)
    • Fresh red chillies - 2 (chopped)
    • coriander leaves - 2 tbsp (chopped)
    • Potato - 1
    • Chickpeas - 250 gms (boiled)
    • Lemon juice - 1 tbsp
    • Heat the oil in a saucepan splutter the mustard seeds and add the onions cooking until golden. Add all the ingredients except for the chickpeas, potato and lemon juice and stir fry for a minute or so.
    • Add about 100 ml of water to the saucepan and stir to mix. 
    • Dice the potatoes and add them along with the chickpeas to the saucepan. 
    • Cover and leave to simmer for about 10 minutes. 
    • Sprinkle lemon juice and serve hot.

    Balti Fish Curry

    A very delicious dish of fish. I always used to love the Balti dishes whenever we go to a restaurant and hence I thought of doing this Balti fish curry. Balti dishes usually has marinated pieces of meat and spices cooked in high flame.

    •  Fish fillets - 250 gms
    • Bay leaf - 1
    • Ghee or oil - 50 ml
    • Onions - 2 (chopped)
    • Salt - 1tsp
    • Water - 100 ml
         For marinade
    • Ginger paste - 1/2 tsp
    • Garlic paste - 1/2 tsp
    • Fresh red chillies - 3 (chopped finely)
    • Ground coriander - 1 tsp
    • Ground cumin - 1 tsp
    • Turmeric powder - 1tsp
    • Chilli powder -  1tsp
    • Salt - 1tsp
    • Water - 1 tbsp
    •  To make the marinade mix all the ingredients given under marinade ingredients to form a thin paste. Add the fish fillet and leave to marinate for 30 minutes, or upto 4 hrs in the refrigerator.
    • Heat the ghee or oil in a large frying pan over a medium high heat, add the onions with salt and cook until   very soft and golden. 
    • Add the fish fillets and the marinade to the pan and stir in the water. Bring to boil, then simmer for 5 to 10 minutes spooning the sauce over the fish and carefully moving the fish around until well cooked and flake easily. 
    • Serve warm.

      28 Aug 2010


      Its one of the Mexican dip with avocado. It makes a real good dip for tortilla chips and also for carrot or cucumber sticks. Very simple and real easy to make.

      • Avocado - 1
      • Lime juice - 2 tbsps
      • Onion - 1/2 (diced very finely)
      • Coriander - 2 tsp
      • Green chilli - 1 (chopped finely)
      • Salt - 1 tsp
      • In a mixing bowl pour the lime juice and add salt so that the salt can dissolve in the acid. 
      • Add the chopped onions and the chilli. Cut avocado along the sides, remove the seed, scoop the buttery flesh and mix it to the bowl.
      • Mash them well with masher. Sprinkle with the finely chopped coriander leaves.
      • Serve them in a dip bowl along with chips, or any vegetable sticks of your choice.

      Enjoy the perfect Mexican dip at the leisure of your home.

        26 Aug 2010

        Vegetable fried rice

        There are lots and lots of recipe for the fried rice. So many variations and so different methods are available for the fired rice. Well the recipe I have given is something which can be made very quickly and absolutely delicious.

        • Boiled rice - 3 cups
        • Green peas - 50 gms (boiled)
        • Sweet corn kernels - 50 gms (boiled)
        • Spring onions - 3 (chopped)
        • Black pepper powder - 3 tsps
        • Soy sauce - 2 tbsps
        • Mushrooms - 50 gms (chopped)
        • Salt - 1 tsp
        • oil - 1 tsp
        • Heat a little oil in a wok and add the mushrooms, spring onions, and saute well then add the green peas and sweet corn kernels. Add salt, soy sauce, pepper powder and saute for a minute or so.
        • Remove from heat add the boiled rice and mix well.
        • Now saute the mixed rice in a medium heat for about 6 to 7 minutes.
        • Serve immediately with tomato sauce.

        You can make this recipe with any leftover rice for a quick dinner also with vegetables of your choice.

        Lamb chilli

        This recipe is one of Nigella lawson's dishes. The only difference is that I have substituted minced lamb instead of the beef. This is a spicy stew made with the chillies and beans. Its basically a one pot dish. A very satisfying,  comforting and absolutely easy to make.
        lamb chili with cornbread

        • Minced lamb - 250 gms
        • Red kidney beans - 200 gms(boiled)
        • Onions - 2 (diced)
        • Red bell peppers (capsicum) - 1 (diced)
        • Red chilli flakes - 2 or 3 tbsps 
        • Garlic - 2 (minced)
        • Cumin powder - 2 tsps
        • Corainder powder - 2 tsps
        • Tomatoes(medium) - 2(chopped)
        • Tomato puree - 2 tbsps
        • Tomato sauce - 2 tbsps
        • Salt - 1 tbsp
        • Oil - 2 tbsps
        • In heavy based pot add the oil, onions, diced pepper, minced garlic and saute well until they turn soft and transparent. Add chilli flakes, cumin and corainder powder. 
        • Add minced meat  mix well. 
        • Add all the three tomato ingredients (chopped, puree and the sauce), then the red kidney beans. 
        • Pour half a cup of water and add salt. 
        • Cover partially and let it simmer for about 2 hrs.
        • Serve hot in a bowl. 
        In Nigella's recipe she would dollop the cornbread batter on top of the chili and bake it for half  hour. You can also bake the corn bread separately as I did and serve with the chili or with plain white rice or a meal on its own.

        17 Aug 2010

        Spicy Oats upma

        They say that oats is a real healthy food, but I have never really liked to eat it as porridge. Could be the fact that its sweet, and hence thought of trying this version of upma. You got to believe it.... it was good and quite filling too......So here is how I did it. Its a pretty fast recipe.

        • Oats - 1 cup
        • Onion - 1 (diced)
        • Green chilly - 1 (chopped)
        • Red chilli flakes - 2 tbsps
        • mustard seeds - 1 tsp
        • Urad dal - 2 tsp
        • Chana dal - 1 tsp
        • Curry leaves - few
        • Coriander leaves - 1 tbsp
        • Asafoetida - a pinch
        • Dry fry the oats in a frying pan for about ten minutes.Set them aside.
        • Pour a little oil in the pan and splutter the mustard seeds, urad dal, chana dal, asafoetida, curry leaves and the chilly. Add the diced onions and the chili flakes. Saute until the onions are soft and translucent. 
        • Pour 2 cups of water and let it come to a boil. Add the oats and let it cook and absorb all the water.
        • Sprinkle with coriander leaves and serve immediately.
        You can also serve with any kind of chutney or houmous......

        Okra curry

        I have never really eaten curry made with okra and was reluctant to try this one out, but it was really delicious and a good curry for chapatis I guess. Very simple and easy to make.

        • Okra - 450 gms
        • Oil - 100  ml
        • Onions - 2 (thinly sliced)
        • Fresh green chillies - 3(chopped finely)
        • curry leaves - 2
        • Tomato - 1(sliced)
        • Lemon juice - 3 tbsps
        • Fresh coriander - 2 tbsps
        • Salt - 1 tsp
        • Rinse okra and discard the ends of them. Cut them into 1 inch pieces.
        • Heat the oil in a heavy based frying pan. Add the onions, chillies, curry leaves, salt and stir fry for 5 minutes          
        • Gradually add okra and stir fry for 15 minutes.
        • Add the tomato, lemon juice and coriander. Cover and leave to simmer for another 15 minutes until okra is done.
        Serve hot with chapatis but it goes well with rice too I guess. It really brought out the taste of okra.....

        14 Aug 2010

        mushroom & capsicum bhujia

        A fantastic side dish for chapatis. This has a very unique taste. Simple and easy to cook. Here I have prepared it in microwave oven but one can also cook it on hob. 

        • mushrooms - 100 gms
        • Capsicum - 1
        • Onions - 2 (cut into rings & separated)
        • Ginger - 1 inch piece ( cut into sticks)
        • Tomato - 1 (chopped)
        • Turmeric powder - 1 tsp
        • Garam masala - 1 tsp
        • Red chilli powder - 1 tsp
        • Coriander powder - 1 tsp
        • Salt - 1 tsp
        • tandoori masala - 1 tsp
        • amchoor powder(dry mango powder) - 1 tsp
        • In the oven dish micro high oil and onions for 2 minutes uncovered. 
        • Add turmeric powder, garam masala, chilli powder, coriander powder. mix well and micro for another 2 minutes.
        • Add tomatoes, ginger, mushrooms, capsicum, salt and tndoori masala. mix and micro high for 8 minutes stiring once in between.
        • Serve hot with chapatis
         For the tandoori masala I used the ready made powder but if you want you can prepare some and store it in an air tight container.

        Tandoori prawns

        Prawns marinaded in creamy spicy mixture. Tandoori is usually done in the oven at the grill mode, but here I have done using a fring pan. Relish it..

        • Natural yogurt - 4 tbsp
        • Green chillies - 3 (deseeded)
        • Ginger garlic paste - 1 tbsp
        • Cumin powder - 2 tsp
        • tomato puree - 1 tsp
        • Turmeric powder - 1 tsp
        • Chilli - a pinch
        • Salt - 2 tsp
        • Raw king prawns - 12
        • Put all the ingredients except for he prawns in the food processor and grind them well.
        • Remove the marinade to a non metallic bowl and mix the prawns in them well. Set them aside to marinate in refrigerator for 2 hrs.
        • Heat a frying pan over a high heat until few drops of water dance when they hit the surface. 
        • Grease the surface of the pan with oil with te help of kitcen paper
        • Lift the prawns from the marinade and fry them on both sides for two minutes or so until the prawns are pink and curled. 
        • Serve immedieately with a wedge of lemon.
        I found that this marinade has the taste of traditional tandoori. Have to try it with chicken too I guess...

        Prawn pineapple tikka

        A delicious appetizer. The pineapple gives a tangy contrast to the hot spicy prawns. A real exotic dish.
        Served with lemon and tomatoes

        • Cumin seeds - 1tsp
        • Coriander seeds - 1 tsp
        • Fennel seeds - 1 tsp
        • mustard seeds - 1/2 tsp
        • Fenugreek seeds - 1/4 tsp
        • Chilli powder - 1 tsp
        • Salt - to taste
        • Lemon juice - 2 tsp
        • raw tiger prawns - 12(peeled and deveined)
        • Pineapple - 12 (bite sized pieces)
        • Fresh coriander - chopped
        •  Dry fry the cumin, coriander, fennel, mustard, fenugreek in a hot frying pan stirring continuously until the aroma wafts up. Immediately tip the spices and grind them in a spice grinder adding chilli and salt. 
        • Transfer to a mixing bowl and add lemon juice. Add the prawns to the bowl and set aside to marinate for 10 min. Preheat the grill to high.
        • Thread prawns and pineapple alternatively onto the skewers. If using wooden skewers soak them before hand for 30 min so that they don't burn.
        • Grill at the top shelf of oven for two minutes on each side, brushing with left over marinade until the prawns are cooked. 
        • Sprinkle over coriander and serve hot.

        Chicken roast (whole)

        It was my long standing wish to buy a whole roast chicken to try and eat but being someone who doesn't eat meat which has no flavour other than its own we have never bought one. So this time I thought of roasting a whole chicken at home. Wow.. I guess it really was a success.... It was so succulent and full of flavour...one of the benefit of slow cooking I guess......Everyone should try it......Here is how I did it....

        • Whole chicken - 1
        • Black pepper powder - 3 tbsp
        • White pepper powder - 3 tbsp
        • Cayenne pepper - 2 tbsp
        • Thyme - 2 tbsp
        • Oregano - 1 tsp
        • Onion powder - 2 tsp
        • Garlic powder - 2 tsp
        • Onion - 1(quartered)
        • Salt  - 3 tsp
        • mix all the ingredients except the onion in a small bowl. Clean the chicken cavity and pat it dry.
        • Generally the next step would be to rub the spice mixture all over the chicken but what I did was to crisscross the surface of chicken with a sharp knife and then rub the spice mixture inside and outside of chicken. 
        • Place the quartered onion inside the chicken cavity. Double wrap the chicken with  plastic wrap Refrigerate overnight. 
        • Preheat the oven to 125 deg cel. Bake the chicken in a roasting pan for about 5 hrs. It would be done just to perfection.
        Well now comes the part of carving the chicken to serve. Let it stand for 10 min so that some of the moisture oozed out could again be absorbed by the chicken. You could carve and serve it if its a formal dinner or lunch else just dig in. Thats exactly what we did..... :)))))))). One of the most easiest and simplest way to roast the chicken.....

          11 Aug 2010

          Pepper chicken

          Pepper chicken is a well loved dish by many. Its hot and delicious. A dish which would definitely burn your mouth rooftops....Wicked......

          • Chicken - 250 gms
          • Green chillies - 3(deseeded & chopped finely)
          • Onions - 2(diced)
          • Black pepper corns - 2 tbsps (coarsely crushed)
          • black pepper powder - 2 tsp
          • Soy sauce - 3 tbsps
          • Tomato - 1 small(diced)
          • Ginger paste - 1 tbsp
          • Garlic paste - 1 tbsp
          • Oil - 5 tbsps
          • Salt - 2 tbsps
          • Cornflour -  1tsp dissolved in 2 tbsp of water
          • Cut the chicken into bite size pieces. mix them together with ginger, garlic paste, salt and the crushed peppercorns. Let them be for 15 min
          • Heat the pan with oil and fry the chicken pieces on all sides until its a bit brown.
          • Remove the pieces and keep them aside. In the remaining oil saute the diced onions, tomato and chillies until they are well cooked. 
          • Add Pepper powder, Soy sauce and salt. Let them cook in medium heat for 15 min.
          • Add the fried chicken, cover the pan and let them cook in low heat for 30 min.
          • At last add the cornflour and mix the gravy well and serve hot.
          This is a mouthwatering dish to be eaten with naan or bread or even white rice. Enjoy...

          8 Aug 2010

          Spicy Prawn masala

          A kind of prawn curry which goes well with almost most dishes. It was delicious and definitely had a nice twist of taste.

          • Prawns(small) - 500 gms
          • Onions - 2
          • Tomato Puree - 1 tbsp or half a tomato chopped
          • Ginger paste - 1 tbsp
          • Garlic paste - 1 tbsp
          • Green chillies - 3 
          • black pepper powder - 2 tsp
          • Chilli powder - 1 tbsp
          • Ground coriander powder - 1tbsp
          • Fresh chopped coriander
          • Clean and devein the prawns. Chop the onions and the chillies.
          • Heat a little oil in the pan and add the ginger garlic paste, onions, tomatoes, and chillies. Saute well until the onions are nearly caramelised. 
          • Add a little water if required and add coriander, chili, salt and black pepper powder to the gravy. Let it cook for further 10 min. Add the prawns now and simmer closed  for about 20 min. 
          • make sure that the prawns are well cooked. Sprinkle fresh coriander on the top.
          • Serve hot with freshly cooked white rice. 
          This gravy goes well with chapatis or with rice. I loved to eat it as a side dish for my toasted and buttered bread. Delicious..... :))

          Tempura prawns

          Great tasty prawns to be eaten as a snack or a starter. mouthwatering succulent prawns in the tempura batter.

          • King prawns - 15
          • Plain flour - 250 gms and some for dusting
          • Egg - 1 
          • Ice cold water - 250 ml
          • Paprika - 1 tsp (else chilli powder)
          • Oregano - 1 tsp
          • Lemon zest - 1 tsp
          • Salt - 1 tsp
          • Bread crumbs (optional)
          • Prepare the prawns by cleaning and deveining them. Dust the prawns with flour and shake off the excess.
          • mix the plain flour with the egg and ice cold water to form the batter and add the paprika oregano and the lemon zest.
          • Bring the oil to high heat. 
          • Dip the Prawn in the batter, coat it in breadcrumbs(this step is optional as the batter alone would be crisp) and fry them in the oil until golden brown and the prawns are done.
          • Serve them with a sweet chilli dip.

          murghal masala chops

          A randomly tried recipe with the lamb chops. A real aromatic way to cook lamb.

          • Lamb chops -4
          • Ground cardamom - 1 tsp
          • Cinnamon sticks - 1/2
          • Garlic - 2 cloves
          • Black pepper corns - 1 tbsp
          • Chilli powder - 1 tbsp
          • Olive oil - 3 tbsps
          • Lemon juice - 2 tbsps
          • Wash and set the meat aside. Finely grind the cardamom, cinnamon stick, garlic with peppercorn and chilli powder.
          • Spread the spice mix over the lamb chops. Let it marinate for 20 min. 
          • Heat the oil and fry the chops for 15 min. Sprinkle the lemon juice and cook for further 15 min.
          • Serve the chops with fresh tomato wedges.
          A sure favourite for lamb lovers. It would go well with chapati or naan.

          Saucy kebabs

          One of the most yummy dishes made with minced lamb meat. Quick to make and delicious to eat. A real finger licking appetizer. Try and you wont be disappointed.

          • minced meat - 500 gms
          • Ginger paste - 1 tbsp
          • Garlic paste - 1 tbsp
          • Green chillies - 4 
          • Onions - 2(chopped finely)
          • Chilli powder - 1/2 tbsp
          • Salt - 1 tbsp or to taste
          • Cumin powder - 2 tsp
          • Garam masala - 1 tbsp
          To make Sauce :
          • Chopped coriander - 3 tbsp
          • Vinegar or lemon juice - 1 tbsp
          • Soy sauce - 1tbsp
          • Tomato sauce - 1 tbsp
          • Chilli sauce - 1 tbsp
          • Corn flour - 1 tsp dissolved in water of 2 tsp
          • Grind in a mixer together minced meat, onions, green chillies together.
          • Add all other ingredients together and mix well. Shape into finger shape kebabs. Apply little oil to hand if needed.
          • Place on a plate in the form of ring. micro high uncovered for 2 min. Turn over and micro high again for 2 min. Remove to another plate and collect the juice that have come out on cooking kebabs.
          • Add all the ingredients given under sauce with the juice. micro high for 1 min and stir well.
          • Coat the kebabs with sauce and micro high for 2 minutes.
          • Serve hot with onion rings and wedge of lemon.
          You can also cook the kebabs in the conventional oven at 200 deg cel for about 45 min or till the meat is done or alternatively grill them on the skewers. I find microwaving them less time consuming. You can also shape them into burgers and proceed as above.


          Houmous can be used as a spread or as a dip. This houmous recipe is very easy and simple to make. Less time consuming as well....
          houmous sprinkled with paprika

          • Chickpeas - 250gms(boiled and skin removed)
          • Tahini - 100gms
          • Ground cumin - 2 tbsps
          • Chilli powder - 1 tbsp
          • Salt - 1 tsp
          • Olive oil - 1 tsp
          • Lemon juice - 5 tbsps
          • Put the chickpeas in a blender and whizz with little water until smooth. 
          • Add tahini, ground cumin, chilli powder, olive oil, salt and whizz again until its all combined. You can add a bit of water if required. Take care not to add much water.
          • Serve with any kind of dosa, oatcakes or pancakes. Try using it as a dip for carrot sticks or cucumber batons.
          This can be stored in fridge for a week or so in a sealed container.

          4 Aug 2010

          Coconut sambal

          This is a chutney which can be used for idly, dosa or can be stirred through rice to go along with fried chicken or cauliflower. It is also a good side dish for the lemon rice or tamarind rice. Hope you like it.

          • Coconut - 1
          • garlic- 4 cloves
          • Green chillies - 3
          • Red chillies - 2
          • Grated ginger - 1 tbsp
          • Coconut milk - 4 tbsps
          • salt to taste
          • Lemon juice - 3 tbsps
          • Onion - 1
          • Oil - 1 tsp
          • Black mustard seeds - 1 tbsp
          • Few curry leaves
          • Ground cumin - 3 tbsps
          • Turmeric - 1 tbsp
          • Chop the coconut into small pieces. Crush the garlic. Deseed the chillies and slice them.
          • mix the coconut, garlic, chillies with coconut milk, salt and lemon juice. Blend it to a puree.
          • Splutter the mustard seeds in the oil, add the curry leaves, onions. Season with the cumin powder and saute them. stir this in the coconut mixture.
          • Serve hot or cold as a meal accompaniment.
          I find that this sambal is delicious when served with the lemon rice. To serve for the dosa or idly just add a bit of water. You can make it as hot as you want it. Just increase the red chillies.

          Totmato dates chutney

          This is a very interesting combination of the tangy tomatoes and the sweet dates. It goes well with most of the dishes. Try it and enjoy.

          • Dates - 6 seedless 
          • Tomatoes - 2
          • Ginger freshly grated - 3 tbsps
          • Onion - 1
          • Garlic - 2 cloves
          • Olive oil - 2 tbsps
          • Cumin powder - 2 tsps
          • Fennel powder - 1 tsp
          • cardamom - 1 tsp
          • Ground cloves - 2 tsp
          • Brown sugar - 1 tsp
          • Bay leaves - 1
          • Salt to taste
          • Chili powder - 1 tbsp
          • Turmeric - 1 tsp
          • Vinegar or lemon juice - 4 tbsps
          • Wash and finely chop the tomatoes and the dates. mix them with the ginger.
          • dice the onions and the garlic finely.
          • Saute the onions and garlic and add the tomatoes and dates.
          • Stir in the remaining ingredients along with the vinegar or the lemon juice.
          • Let it simmer for about 20 min or so.
          • serve the chutney either hot or cold .
          A real good combination of tanginess and the sweetness along with a twist of the spiciness.

          makhani chicken

          This chicken curry is a superb accompaniment to any chapatis or naan bread. Its full of flavour and can be kept mild or spicy. Its an all time favourite.
          Delicious makhani chicken

          • Chicken - 1 kg (preferably boneless)
          • Garlic - 6 cloves
          • Green chillies - 6
          • Red chillies - 2
          • Cumin seed - 2 tbsps
          • Garam masala - 3 tbsps 
          • Salt - 2 tbsps or to taste
          • coriander leaves (chopped)  4 tbsps
          • Lemon juice - 5 tbsps
          • Pineapple juice - 3 tbsps
          • yogurt - 150 gms
          • tomatoes - 3 ( or u can use tomato puree - 5 tbsps)
          • butter - 2 tbsps
          • brown sugar - 1 tsp
          • Pepper - 1 tbsp
          • Sour cream or just cream - 150 gms
          • Creme fraiche - 3 tbsps (optional)
          • Oil for frying - 5 tbsps
          •  Wash and dry the chicken and cut into thin pieces. Deseed the chillies. Combine the garlic, chillies, salt, coriander leaves, lemon juice, pineapple juice, cumin seeds, garam masala in a blender and puree to make the marinade. mix the chicken with the marinade and marinate it fro 30 min in the fridge.
          • Wash and boil the tomatoes until they break apart and strain through a sieve. heat the butter in the pan and the tomato puree, brown sugar, salt and pepper and reduce the heat for about 10 min. Stir in the cream and set this aside.
          • Remove the chicken from marinade and fry in hot oil for 5 min. Add the remaining marinade and cook for 20 min. 
          • Add the prepared tomato sauce and mix well and simmer for 15 min.
          • Garnish with coriander leaves, stir in creme fraiche(optional) and serve hot.

          mexican hot chili wings

          Chicken wings has become one of the widely eaten food. If u  have eaten them at a restaurant you are bound to love them. It is ideal as an appetizer or main course.
          hot chicken wings

          • chicken wings - 10
          • tamarind juice - 3 tbsps
          • red chili powder - 3 tbsps
          • cumin powder - 2 tbsps
          • oil - 1 tbsp
          • salt - 1 tbsps or according to taste
          • corn flour - 1 tsp
          • pepper - 1 tbsp
          • oregano - half a tsp
          • chicken stock granules - 1 tsp (optional)
          • soak lemon size ball of tamarind in warm water and strain to get juice.
          • In a bowl mix all he ingredients and the chicken wings, poke the chicken with a fork so that the marinade seeps inside too.
          • Let it marinate in the fridge for 30 minutes.
          • Pre heat the oven at 180 deg cel for 15 min
          • Grill the wings in the centre of the oven at 200 deg cel for 45 min or until golden brown, turning the chicken twice in between and basting them with remaining marinade. I use a pastry brush for the basting.
          Serve with onion rings and a wedge of lemon or with sweet chilli sauce. yummy to eat hot. :))

          30 Jul 2010

          mushroom roast/mushroom 65

          This is one of my all time favourite. After trying with lots of variations i found this simple one as the best. You can use this as an appetizer or as an accompaniment to any meal. I usually prepare in large batches as it can always be eaten as snacks.

          • Button mushrooms - 500gms
          • salt - 2 tbsps or according to taste
          • Chilli powder - 2 tbsps or according to taste
          • White pepper powder - 1 1/2 tsps
          • Egg white - 1
          • Juice of 1 large lemon
          • Rice flour - 2 tbsps
          • Cornflour - 2 tbsps
          • Plain flour - 1 tsp
          • Oil for frying
          • Slice the mushrooms into half. Do not slice the mushrooms into small pieces as this will make them mushy. If the mushrooms are small in size like the baby button mushrooms just keep them as whole.
          • mix all the ingredients except the mushrooms and oil in a mixing bowl. Add a bit of water (say 2 tbsps) if the batter is too thick. the batter should be in a dropping consistency.
          • Heat the oil in the shallow pan. 
          • Dip the mushrooms in the batter and deep fry then until golden brown. Serve with onion rings and a wedge of lemon.
           I took this mushroom for my little girl's Stay and Play group when they had a Party Theme. I just skipped the chilli powder and increased the amount of lemon juice a bit as it was for babies and toddlers. I found out that this made a great finger food. Hope you all like it too :)

          cuisine - the culinary art

          Hello friends
                          Welcome to ''my cuisine''. According to me cuisine or the culinary art is just that an art. The art of creating delicious foods with a conscience to health has various dimensions  with which we can experiment and I have just started to experiment in my kitchen. Its almost like reading a novel(which by the way I love to do), there is a prologue- preparation of ingredients, then the main part- the actual cooking, then an epilogue- garnishing or the presentation. There is nothing more heartwarming than a hot aroma filled food on a cold rainy day to cheer us up or nothing more satisfactory than satisfying the taste buds of our loved and dear ones.This was the reason i found my new love for cooking. Hope you would enjoy my various recipes...... Chefs Blogs

          Garam masala

          Garam masala is the mixture various spices which lends the fragrant aroma and the exotic twist of the taste in the Indian foods.

          freshly prepared garam masala
          • Coriander seeds - 5 tbsps
          • Cumin seeds - 5 tbsps
          • Black peppercorns - 4 tbsps
          • Green cardamom pods - 20
          • Cinnamon sticks - 3
          • Cloves about 10 or 12
                    Toast the spices in a pan with no oil until it releases the aroma. let it cool and then grind it in a mixer.
                     Store in an airtight container.

          Stuffed Pepper/Capsicum

          This is a dish which is known worldwide. It can be used as a starter or as a midday snack. Its a delicious dish which I prefer to eat hot but can be eaten hot or cold.

          stuffed pepper one with rice and other without
          Ingredients :
          • Bell Pepper/Capsicum  4
          • minced meat - 250 gms
          • Garlic paste - 2 tbsps
          • Ginger paste - 2 tbsps
          • Green chilies - 3
          • Garam masala (see here for spice mixture)
          • Red chilli powder- 2 tbsps
          • Onion medium size - 1
          • Oil - 5 tbsps
          • Salt - according to taste
          • Rice preferably basmati - 100 gms(optional)
          • Dice the onions.
          • Slit the chillies length wise and deseed them. The best way to i find to deseed the chilli is by using a spoon with a thin edge. Just scrap them along chillies. Then cut them into small pieces.
          • Take a shallow bottom pan add the oil and then add the ginger garlic paste with the diced onion and chillies. saute them for a minute or so.
          • Add the minced meat along and fry well until the meat turns brown. Add the salt, garam masala and keep frying. Add a bit of water (say half a cup) if necessary. As the final consistency of the meat should be dry and not gravy like.
          • Set the cooker on slow, cover the pan and cook till the meat is done. If the meat is not dry just fry on high till it becomes so.
          • When the meat is cooking you can prepare the peppers but cutting around the stalk and removing the top of the peppers and removing the seeds and insides of  pepper. You can cut the pepper into half or leave it as whole for stuffing
          • Cook the basmati rice and fluff it with a fork. mix the meat mixture with the rice and keep the mixture aside. (This step is optional as just the cooked meat alone could also be used as the filling). I mix just a part of the meat with rice so that i can have two fillings one with rice and the other without.
          • Now stuff the pepper with the prepared stuffing taking care not to over stuff, replace the tops, set in a baking dish on the middle of a conventional oven and bake for 30 min at 150deg cel.
          • Another method is to steam by placing the capsicum in a pressure cooker with water at the bottom. Do not place the weight of pressure cooker, cook for about 15 min till the skin of the pepper is chaffed and done.
          Serve with tomato sauce and sprinkle with cheese if desired and serve hot.