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Archive for December, 2009

Fish Fry

A simple yummy dish for a cold winter evening.

This is my sister’s contribution to my blog. She is an awesome cook ( that’s what she thinks ūüôā ). Even though she is younger than me, she learned to cook much before I did.

It’s a boring day at work and she sends me this recipe and here I am posting it on this blog. Yes…this is what I do at work ūüėÄ

Ok…now let’s get to the recipe.

Fish Fry

Fish Fry

Ingredients:

Tilapia fillets – 5

Corn flour as required

Yogurt – 2 tsp

Fish masala – 1 tsp

Lemon juice – 2 tsp

Red chilli powder – 1 tsp

Ginger garlic paste –¬†1 tsp

salt to taste

soy sauce – 1 tbsp

Procedure:

Marinate the tilapia fillets with all the above ingredients for an hour.

Heat the oil in a pan and deep fry the marinated fish fillets in the oil.

Serve with ketchup.

 

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Shrimp Biryani

We had a snow storm during christmas. So we were pretty much stuck at home. Could not go anywhere.

So obviously the next thing to do at home would be movies and food. Hubby darling did his part and got some DVDs from redbox and my part would be to cook some nice food.

I chose shrimp Biryani. It’s been a while I made a shrimp dish. I did not even know that biryani¬†could be made with shrimp until a collegue¬†of mine got that for lunch. His wife made it and it tasted yummy and when I asked him for the recipe, he said it’s a secret. This was a log time ago, and I still remember the taste. So I thought of experimenting myself from what I remember of the looks and the taste of his biryani¬†and guess what? It came out really good and may be even better than his biryani ūüôā and now the secret recipe is out!

Shrimp Biryani

Shrimp Biryani

 Ingredients:

Shrimp( I used frozen cooked shrimp medium sized)

Basmati Rice – 1 cup

Onion ( medium sized) – 2

Tomatoes ( medium sized) – 1

Garam masala – 1/2 tsp

Dhaniya powder – 1 tsp

Chicken masala – 2 tsp

Mint leaves – 10 leaves

Oil

Yogurt – 1/4 cup

Salt to taste

Cillantro for garnishing

Lemon – 2 tsp

Red chilli powder – 1 tsp

Ginger garlic pastes – 3 tsp

Procedure:

Marinate shrimp with some yogurt, turmeric, lemon, salt and chilli powder for 20-30 minutes.

Cook the basmati rice in a rice cooker ( for each cup of rice, I add 1.5 cups of water).

Then cook the shrimp with lil water in a pressure cooker until you get 2 whistles.

Finely chop onions and tomatoes.

In a pan add oil,add turmeric powder, onions, mint leaves and let them fry. Add the ginger garlic paste to the onions and fry them together. Fry till the onions are golden brown and very soft. Now add finely chopped tomatoes and fry them together. Add dhaniya powder, garam masala, chicken masala( you can add shrimp masala here. As I did not have shrimp masala, I used the chicken masala I had.) and cook them t until you see the oil separating. Now add the cooked shrimp to the onion tomato mixture and let them cook. Add some yogurt and red chilli powder. Make sure you beat the yogurt well before you add to the onion tomato mixture. Keep cooking on a low flame for 5-10 minutes. Now add this mixture to the basmati rice and mix well. Add salt as required and garnish with cilantro.

Thats my christmas day lunch and we enjoyed the biryani watching the movie “Four Christmas”. Perfect holiday Lunch!!!

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Rava dosa by Prash

Rava dosa is my favorite dosa. Not only because it tastes good but also it can be made instantly.

This is one of my instant foods.

Ingredients:

Rice flour – 1 cup

Sooji( upma rava) – 1/2 cup

Maida – 1/4 cup

Green chillies – 4

Jheera – 1 tsp

Carrot grated -1

Coconut grated – 1tsp

Ginger – finely chopped

Curry leaves

Kothmeera

Salt

Oil

Water

Procedure:

To make the batter, mix rice flour, sooji, maida with water and add salt. Add enough water to make it dilute. Batter should be very dilute compared to normal dosa. Add jheera, grated coconut, grated carrot, green chillies, finely chopped ginger, curry leaves and kothmeera.

Heat the tava on high and sprinkle some water to make sure it is heated well. Once the tava is heated well, pour the batter on the tava to cover the whole tava. Add oil around the dosa, reduce the flame  to medium and let it cook.

Rava dosa

Once the dosa becomes lil dry, turn it and let the other side cook. The trick to get good rava dosa is make sure the pan is hot when you add the batter and then reduce the flame to medium.

Once the other side is cooked well, fold the dosa and serve with coconut chutney.

rava dosa

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Yes…cooking is an art indeed.

For our interest in cooking and experimenting and for our love for food, we started this blog.

This blog serves as a way to share our experiments with the world and also to save our recipes!

Keep checking for some mouth watering stuff ūüôā

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