Monday, August 1, 2011

Savoury Garlic Buns(eggless)

As soon as i got an oven of my own,this was the very first recipe i tried. Though it looks a bit tough, i decided to try it as the pictures here tempted me a hell lot.
For the first attempt,the results were really good. I had added a bit more garlic than mentioned in the recipe,as i basically like garlicky flavour.
Recipe and a step by step description of how to make these wonderful roll is at Sharmi's blog
As she has mentioned,the use of whole wheat flour instead of maida leaves the bun slightly dense.But the compromise is worth it.

Tuesday, November 16, 2010

Veg Biriyani with Mohanlal's taste buds meat masala

I had a packet of Mohanlal's Taste Buds Meat Masala which i had to finish soon,and with no meat in the fridge,i had no other option but to try it with some veggies to make a vegetable biriyani,but the result was really good.


  1. Rice-1 1/2 cup
  2. Potato- 1 medium/ 2small cut lengthwise
  3. Carrot - 2 cut lengthwise
  4. Onion- 3 medium( sliced)
  5. Onion-2 medium(very finely sliced)
  6.  Garam Masala- 1-2 tsp
  7. Mohanlal's Taste Buds meat masala - 2 levelled tablespoon
  8. Green cardamom-3
      Cinnamon- 1 inch stick
  9. Tomato - 1 large,sliced
 10. Curd- 1 tablespoon
 11. Ginger Garlic paste- 1 tablespoon
  12. Coriander and Mint leaves-1 handful each
13. Cashewnuts - 15
14. Raisins- 3 tablespoon  
 15. Bread -3 slices(Optional)

In a pan, heat the required amount of ghee(1 or 2 TBSP) and fry the finely sliced onions till crisp and brown. Add a pinch of sugar to speed up the process. Once done, remove from ghee and set aside. In the same oil,(add more ghee/oil if too less), saute the onions till light brown, add salt, green chillies, ginger garlic paste and saute till the raw smell goes. Add tomatoes and stir for 2-3 minutes.Add the meat masala and the veggies. Add little water to cook the veggies. Cover and cook till the potato and carrot are cooked. Add curd and remove from fire and set aside.
 Cook rice till 80% done, along with little salt, cloves cardamom and cinnamon.
 In little ghee fry cashews and raisins. Cut bread into small squares and deep fry them in oil(Optional)
In a thick bottom vessel smear ghee along the sides and bottom. Layer the vegetable mix,rice and some fresh coriander,mint leaves,little fried onions,cashews,raisins and some fried bread. Repeat the process till all the rice and mix is finished. It is okay if u have some leftover rice,u can use it tomorrow ;)
Cover the vessel so that no vapor escapes.
Keep the vessel in low flame and cook for 10-15min. Mix and serve.

Wednesday, June 2, 2010

Sweet and Sour Chilly Pickle


Things u need :
Green chilly cut into small pieces- A cup
Ginger sliced-2 tablespoon
Garlic flakes-2 tablespoon
Kashmiri Chilly Powder- 1-2 tablespoon
Vinegar- 3/4 cup- 1 cup
salt-to taste
Sugar-3/4 tablespoon
Asafoetida- a pinch
Curry leaves-a bunch
Methi/Fenugreek seeds- 1 Teaspoon


1. Splutter the mustard seeds,and add the methi seeds.
2. When done,add chilly, garlic, ginger and curry leaves and saute for around 5-6min or until the chillies are cooked.
3.Add kashmiri chilly and salt to taste and saute for few minutes on low flame,till the oil seperates out.
4. Add Vinegar and sugar. Check the taste. The amount of vinegar and sugar can be varied according to individual taste preferences.
5.Remove from fire and and sprinkle asafoetida powder.
6.Allow to cook and transfer to an air tight container

The little dash of sugar thrown in at the end is to give a little bit of sweetness to the pickle.Also sugar is supposed to neutralize the other flavors.A little vinegar gives a certain amount of tanginess to the dish ,which i totally love.The sugar and extra vinegar is totally avoidable,but i'd advice to go ahead with it coz pickles tastes better if it also leaves a sweet taste in your mouth,along with the heat.

Prawns and Drumstick Curry

You'll need 

Prawn- 1/4kg
Drumsticks-2( cut into 2 inch pieces)
Ginger-Garlic paste-2 teaspoons
Onion- 1 (chopped fine)
Chilly powder-1 tablespoon
Coriander powder-1/2 tablespoon
Curryleaves-a twig
Mustard Seeds-1 tsp
Oil- as reqd
Pepper-1/2 tsp
Vinegar- 1 tablespoon

Here you go....

Marinate the prawns with chilly powder,salt,pepper,turmeric,vinegar and ginger garlic paste and keep aside for atleast 30min. Heat oil and fry the prawns lightly.In the same oil,splutter mustard seeds and add curry leaves.Saute the onion till it loses the raw smell and then pour the left over marinade and coriander powder,and cook in very low flame for 5 min,till the oil seperates. Add required amount of water and the drumsticks and cook till the drumsticks turn transparent.Add the fried prawns and cook for 4-5mins.Check salt and add more if required

Prawns and Drumstick in Coconut Milk

Karimeen Fry

Ayala Thoran


Mackerel- 4
Curry leaves-few
Mustard seeds- a teaspoon
salt-to taste
Dry red chilly(vattal mulak)- 2-3

To grind :
Coconut-3/4 cup
Ginger-a small piece
Garlic-3-4 flakes
Chilly- 2 or 3 medium sized
Cumin seeds- a teaspoon
turmeric powder-  1/2 tsp

Cook the cleaned Mackerel in little water,salt and turmeric.When done,remove the bones and mince it.Grind the ingredients without water.It should be medium coarse and not a fine paste.
In a pan,heat oil,splutter mustard seeds,curry leaves and few dry red chillies.Add the ground mix and saute for a while.When the raw taste is gone, add the minced fish and stir till it becomes very dry.Do this on a low flame for few minutes.Add salt to taste.

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