A PINCH OF HING

  Ingredients: 1 tbsp butter 2 cloves minced garlic 1 piece ginger minced ½ kg shrimp (raw small, shelled and deveined)  20 no. shrimps for broth 4 cups shrimps broth for soup 100 gm tofu (diced small) 2 tbsp frozen peas 1 tsp salt 1/2tsp black pepper Preparations: Add 2 cups of water along with salt and few shrimps, boil till the water change the colour. Switch off the flame cover and keep aside. This is shrimp broth. Heat the butter in a large saucepan.  Cook the garlic and ginger until fragrant and lightly browned. Add the leftover shrimps and stir fry until cooked,but not too much.  Overcooked shrimps can be tough, rubbery and dry.  Pour in the shrimp broth and bring to a boil. Reduce heat to medium, add tofu, peas, season with salt and pepper, then return to a simmer.  If you want here you mix the cornstarch with a little water to form a thin paste.  Stir the cornstarch into the soup and continue to simmer until clear and thickened, about 1 minute. Stir the shrimp back into the so

  Try my version of creamy malai prawns. Easy to make taste awesome full creamy texture and thick gravy. Ingredients...... 500 gm prawns cleaned 4 tbsp Milk powder  1 Cup Tender coconut  6 Green chillies 1 small finely chopped onions 6 cloves garlic finely chopped ⅓ tsp of Turmeric powder 1 tsp of Red chilli powder 1 tbsp of Kashmiri red chilli powder 1 tbsp Butter ½ Cup fresh cream Salt  Oil Preparations..... Marinate all prawns with warm butter, salt and turmeric powder cover in air tight container keep this in a refrigerator. Make a paste of coconut, green chillies and milk powder. Remove in a bowl. Keep aside. Heat oil add prawns and saute for 2 minutes and remove in a dry plate. Do not over cook the prawns. Now add oil butter together add garlic fry till light brown add onions saute for a while, add the white creamy coconut paste add little water. Do not add more water to it just add yo avoid to burnt out the creamy texture cook on low flame keep stirring add prawns add little sal

Andhra cuisine is known for its hot, spicy and tangy dishes and diverse culinary culture.  In this special mttn curry the selection of chilli also is a key to make the right recipe.   Andhra Pradesh is known for its spicy dishes and the credit goes to Guntur chillies, name is Sannam guntur chilli. It is used in the preparation of various local delicacies to develop colour as well as flavour.  I M lucky enough to get this chili from my neighbor Nani maa, She order from her native place and store it for 1 year. She give me 100 gm as a gift to taste this 😂😂😝😝 it's dangerously hot 😭😭😭 Ingredients... For boil....  Mutton - 1 kg with bone Turmeric powder 1 tsp Cumin powder 1 tsp black pepper powder 1 Cup water Salt For mutton masala.... 1 tbsp Sannam chilli powder 1 tbsp fennel 1 tbsp Poppy seeds 1"  2 Cinnamon sticks 4 Cloves 4 Cardomom 2 bay leaves  1 tsp coriander powder  For gravy..... 1 big Onion sliced 2 tomatoes chopped 1 cup fresh tomato puree Preparations..... Wash m

Poi Saga Rai Malabar Spinach in mustard paste Ingredients..... 1 bunch of Malabar spinach ½ tsp mustard cumin and fennel seeds 1 small sized Onion into sliced 8 Garlic cloves  For Rai paste... 1 tbsp of Mustard seeds 1 tsp cumin seeds  1 tsp fennel seeds 4 garlic cloves 2 Dry red chilli  1 cup water  For gravy... Turmeric powder salt Oil Preparations.... It's a perfect accompaniment to hot steamed rice. Trim leaves as whole and seperate the stems. Add soft stems. Stems are used for another curry. Blend all rai ingredients into paste keep aside.  Heat kadhai along with oil, fry the dumplings till nice bown in all sides, remove in a dry plate for later use, Add panch phutana. When start crackling add garlic, onions fry till both become browned in color then add mustard paste, turmeric powder, half cup of water & salt stir well cook for 3 minutes add poi saga stir to coated well cover the lid cook for till it shrinks down now open the lid stir and cook till done without covering t

  Manjiram Meen kuzhlambu ******************* King Fish curry **************** Meen kuzhambu is a dark oily red traditional village curry of Tamilnadu, which you can make just with few ingredients with milagai kuzhambu powder ( it's a special chilli+curry powder) it was simply delicious with white steamed hot rice.  Ingredients... 1 kg king fish curry cut Salt and turmeric for marination ½ Cup oil  1 tsp mustard, cumin and fennel seeds Hand full of pearl onions  2 Tomatoes chopped 1 tsp GG paste Handful of curry leaves 2 tbsp of tamarind paste 6 tbsp HM Kuzhambu powder 1 tbsp coconut oil Preperations... Wash and Clean fish and marinate with salt and turmeric powder. Divide onions and chopped tomatoes into 2 halves.  Take a bowl of warm water add tamarind paste mix well, add kuzhambu powder, gg paste, salt, add 1 halves of onions, and chopped tomatoes mash with using your hands and set aside. Heat oil in a pan and add all tempering seeds. When start to splutter, add the remaining on

  If you're a dessert lover, then this dessert will surely bring a smile on your face. It is not just scrumptious, but easy-to-make as well. It is sure to be loved by kids and adults alike. After an elaborate meal, this Hyderabadi specialty will give a perfect end to your meal.  Ingredients....  Bread 10 slices Milk 1 litres Sugar 1 cup (as per taste) Water 1 cup Saffron few Cardamom ¼ tsp Khoya 4 tbsp  Desi ghee for deep frying Preparations... Cut bread slices into round shapes and deep fry until they are golden brown. If you want to avoid deep frying, drizzle a little ghee on slices and bake them in oven or fry in tawa. When slices change color to golden brown, remove from ghee to a dry plate Add saffron and sugar to milk and place on stove for simmering. As it simmers, lower the flame and let it cook. When it is remained to 1/2 litre, add cardamom powder stir well and remove from the stove. Heat a pan add 4 tbsp of above milk add khoya stir well when all mix well add this to pre

              South Indian special breakfast idli  with karam podi . Karam podi means spice powder.    Add sesame seeds in a heavy bottomed pan.         Dry roast till they turn golden brown.         Keep aside.         Add 2 tsp oil.     Cook the dried red chillies till they puff up.     Add a few curry leaves.         Sauté till they turn crisp.         Set aside and allow to cool.     Add a tea spoon more oil.         Sauté chana dal and urad dal till they turn golden brown.     Transfer mixture to a blender.         Blend to a coarse powder.                   For Podi Idli     Add a tsp of ghee or oil to a tawa or pan.         Coat the leftover idli once the ghee melts.     Warm the idlis on both sides by flipping occasionally.         Add the prepared podi.     Toss and coat the idlis with podi on both sides.     Fry the idli for 1 minute.  

  Ingredients.... Moong dal – ½ cup Prawns – 200 gm  Onion – 1 small Chopped Garlic – 1 tsp Green chili – 2 to 3 Turmeric powder – 1 tsp Dry red chili – 2 Kalonji seeds – 1/2 tsp Coriander leaves – 1 tbsp Salt to taste Mustard oil for cooking 1 tbl spn Cumin-red chilli powder     Presentations.... Clean the baby prawns and put some salt and turmeric into it mix well and Keep it aside. Dry roast dal in a pan remove and wash it nicely then pressure cook it with little bit of salt, hing  and turmeric powder. Now heat kadhai along with mustard oil, add the prawns and saute them till they change their color do not fry too much take them out in a dry plate. On same kadhai add all tempering ingredients lets crackle it, then add onions fry till light brown,add garlic. Stir and fry well till nice aroma comes out.  Now add boil dal now, if required you can add little water also but make sure don’t make it to thin. When the dal starts boiling add all sauteed prawns,chopped green chilis and salt c

  Champaran chicken ********************* The important part is to not open the lid at all during cooking, and the cook instinctively knows when the dish is ready. Actually cook it over a coal fire in earthen pots and that is another reason the meat gets a lot of earthy flavours. But here I cook on gas top in an earthen pot. Add all spices and other ingredients according to your convenience but do not compromise with oil, ghee and garlic 😁 Ingredients are....  sliced onion, crushed ginger, garlic, onion, black pepper, whole red chillies, turmeric, garam masala, cinnamon,star anis, bay leaves, cloves, mustard oil, ghee and whole pods of garlic and salt. The garlic is more important to this recipe. So here I add full 4 whole garlic. Pour all mustard oil in an earthen pot apply all over inside the pot so that all pores will closed . Add each and every ingredients along with chicken inside this earthen pot. Make a dough and seal the edges of the pot with it's lid.  Then, put over simm

  English...Mackerel Odia....Kanagurda Marathi.. Bangda Tamil...Kanankeutti Telugu... Kannangadatha To cook a fish,  begin by first preheating your oven. Place your baking sheet on tray so your fish don't stick to the pan. Place your fish on the sheet, season both sides with any marination, and then place in the oven. Check your fish at the middle of cooking process mark to check for doneness, which means flaky flesh and milky-white juices in the pan. Turn and fry for fixed time. No smells ,no oil, no waiting, no mess in your kitchen. Cooking time depends on the thickness of your fish. Prevent your fish from drying out, preheat your grill on high before you begin cooking.

  Heat a pan add butter add broccoli fry the broccoli on high heat until half done or tender but still a vibrant green. Remove broccoli from pan to plate spread and let cool for few minutes.  Add the cooked broccoli, green onion, garlic, parsley hungcurd and lemon juice to your blender, blend and pulse until completely smoothens. Now add olive oil and salt, if needed, add a little water to smooth it out, one tablespoon at a time. It should be thicker and creamy.  Remove in a bowl give a nice swirling around and drizzle olive oil on top with few chopped coriander leaves.

  Ingredients.... 100g cocoa powder 180 ml butter milk 40 ml oil 1 tbsp coffee powder 120g caster sugar 1 tsp vanilla essence 150g plain flour 1 pouch Eno Preparation.... Preheat the oven before baking. Take a mixing bowl, mix cocoa powder, coffee powder, caster sugar, vanila essence and oil to butter milk and beat until well combined. Add the flour and mix until just combined. When all done add a pouch of eno mix well and pour the mixture into a lightly greased 21cm x 10cm loaf tin lined with non-stick baking paper  Bake for 70 minutes or until cooked when tested with a skewer. Cool in the tin for 5 minutes before turning out on to a wire rack to cool completely.

  Ingredients..... Long beans cut into half inches long 1 cup Fine GratedCoconut  1 Tomato chopped 1 Onion chopped ½ tsp Red chilli powder 1 tsp Kashmiri chilli powder ⅓ tsp Turmeric powder 1 tsp GG paste ⅓ tsp Sambar powder ½ tsp Mustard and Cumin seeds Salt to taste Oil Boil all long beans along with salt. Do not add more water it should be wet without water.  Take a kadhai heat oil splutter mustard and cumin seeds once they start crackling add onion, tomato, GG paste, both the chilli powders fry till enhance the fragrance now add grated coconut fry for a while add all boiled beans fry a bit add just half cup of hot water give a nice boil rem9ve from flame sprinkle sambar powder stir when you serve. * Little high in spiciness is delicious * Watery texture is not taste good. *Fry few peanuts crushed and sprinkle in top this is totally optional. * If you have coconut paste remove the excess extract from the paste. Use the dry coconut paste.

  Two way preparation recipes are written checkout 👇👇 Ingredients.....  1 head cauliflower  1 cup melted butter  1 tbsp Garlic powder  1 tsp white pepper powder  1 tsp Kashmiri chili powder  1 tsp Red chilli powder  ½ tsp mixed herbs  Salt to taste  Preparation.....  Oven made....    In a large bowl pour the melted butter and all above  seasonings, salt and pepper mix well  Using a fork piercing one floret and dip in butter mixture ensures cover the florets in all sides.  Place these cauliflower florets in a separate bowl do all as done before.  Once all florets done pour left over butter mixture in marinated florets bowl cover and keep in refrigerator for 10 min.  Preheat oven for 10 minutes.  Remove after 10 minutes spread evenly across the baking sheet and bake for 30 minutes, then flip and bake for another 10 minutes.  Heat the left over butter mixture before serving.  Collect all florets and place as round and keep as whole cauliflower is and then pour the butter mixture on top.

  Ingredients.... 3 Plantains 1 cup Soya chunks 2 tbsp Besan 1 tsp GG paste 1 tsp Red chilli powder 1 tsp kashmiri chilli powder 1 tsp aam chur powder ¼ tsp Turmeric powder 1 tsp Garam masala powder Salt to taste Oil  Few wooden Skewers Preparation.... Wash and soak soya nuggets in warm water. When it double in size, Squeeze and gently press the soya chunks between your palm to drain the excess water from it. Do this process 2 to 3 times for removing impurities if any. Put them in the grinder jar,add half of the soya nuggets at a time. Grind till small granules without using water.  Wash plantains with skin trim the tip and  stem. Boil plantains with excess water and remove the skin, cut and grind into roughly  without water. Add both nuggets granules and plantain on mixing bowl add all above spices and mix make a nice thick dough.  Keep this in refrigerator for 10 minutes.  Soak the skewers before making seekh kebbabs. Through this your skewers are not burn in any way. Now remove the

  Ingredients... 4 Cups chopped Cabbage ⅓ tsp Mustard seeds Jeera 1 tsp Urad dhal 1 tbsp Bengal Gram Dhal 2 tbsp Grated Coconut 4 Green Chillies Few Curry leaves Salt to taste Preparations.... Heat oil in kadhai Add all seasionings one by one bengal gram dal, urad dal, mustard, jeera, green chillies and curry leaves fry till light brown Add cabbage and salt and mix well. Cover with a lid and cook on low flame. No need to add water.  When half done add grated coconut and stir well cover and cook for just two minutes. It's ready to serve.

  Ingredients..... Corn 65 .....  1 packet Baby corn  ½ tsp GG paste  2 tbsp of 65 masala Oil for frying Preparations ..... Cut the baby corn into 1" size pieces. In a mixing bowl add 65 masala and GG paste with a little water mix well add corns mix and coat each and every piece of corn,  let it marination for few minutes.  While baby corn absorb these masalas let's  prepare bread 65  For bread 65 ..... 8 bread slices 1 tsp Gg paste 1 Onion  4 Green chillis  6 Garlic pods Garam masala 4 tbsp 65 masala.... Take a chopper add onion, garlic and green chillies chop finely keep aside. Take a mixing bowl add bread , add chopped OGGc , garam masala,GG paste and 65 masala. Mix with using little water . It is like a loose dough. Keep in refrigerator for few minutes.  Heat oil in a kadhai. Drop one by one the babycorn pieces into the oil. Deep fry on medium flame till they looks crispy.  Take them out on paper towel to remove excess oil.  Now remove the bread dough from refrigerator mix

Dal Tadka without Onion, Garlic and ginger is healthy and one of the most comfort foods on this auspicious month. Ingredients.... For dal.... 1 Cup Bengal gram dal 2 Bay leaves ½ tsp Termeric powder ¼ tsp hing ½ tsp Homemade garam masala  (without garlic) Salt to taste For tempering.... Pinch of Hing ¼ Mustard seeds ½ tsp Cumin seeds 1 tsp Fennel seeds 2 Dry chillis into half ½ tsp Garam masala 1 tsp of Kashmiri Chilli powder Oil Salt Water Vegetables.... 1" Radish 1" Cucumber 1 Tomato  ½ Cup Cabbage 1 tsp of Green chillis Chopped coriander leaves Preparations.... Chopped radish, cucumber, green chillies and tomato into small pieces. Thinly slice the cabbage. Keep aside. You may also add carrots and capsicum. Now rinse dal nicely until the water runs clear. Soak dal for 10 minutes. After 10 minutes pour the soaked dal in pressure cooker with 2 more cups of water, salt, termeric, bay leaves and garm garam masala. Cook it for perfect tender, do not overcook otherwise dal will b

Skipping dal is easy now. Dal is full of protein but sometimes we need something different in regular going food isn't?  This Green Curd is better option to skip dal without any difficulty. Ingredients.... ½ Litres thick curd For Green masala.. Handful of Coriander leaves Hand full of curry leaves ½" Ginger 4 Garlic cloves 4 Green chillis Pinch of cumin seeds For seasionings.. ½ tsp Fennel seeds ½ Fenugreek seeds ¼ Mustard seeds ¼ Cumin seeds ¼ tsp Hing Oil salt Presentations..... Take a mixing bowl along with thick curd add two cups of water and 1 tbsp salt and churn to mix well. Keep aside. In mortar add all green masala ingredients with little salt crushed into fine and add this green masala to curd and mix well. ( Adding salt to mortar helps to make a fine paste easily ) Take seasioning pan along with very little oil add all above dry spices when start spluterning add these to curd.  Serve with plain rice.  

  How to make instant appe when your family hungry on evening time.  Maida, oil,  salt, Eno and curd mix well to form a paste without forming any lumps to form a thick batter. Heat appe pan with oil just add one tbsp of batter flip twice and it's done.  Serve with coconut chutney.