Wednesday, December 31, 2014

I love this roast chicken and this is one of my family favorite roast chicken. I donot know one such recipe exists. I used to make roast chicken simply with Chinese sauces. I wanted to give that recipe a variation for a competition and I just made this roast chicken in a chinese way by adding the Chinese 5 spice powder (i refereed Sanjeev Kapoor's Chinese dishes book for this spice mix) and then i just added sauces of my sauce and made this recipe. But the result was really amazing.

The sweetness of the honey and the spices and sauces really an amazing chicken every one must try. I feel this recipe would be perfect for parties and gatherings like Christmas, Thanks Giving..etc. You can taste the perfect balance of flavour and taste.

Roast Chicken Chinese Style

Preparation Time:10 minutes+ 1 hour marination
Cooking Time: 1 hour
Cuisine: Chinese

For the Chinese 5 spice powder:
Peppercorns - 2 teaspoon (If you get Schezwan peppercorns use that or else use normal ones)
Star Anise-5
Fennel seeds-1 teaspoon
Clove-1 teaspoon
Cinnamon-1 inch

Chicken, Whole with skin- 1(1- 1.2 kg)
Honey- 3 tablespoons
Ginger garlic paste- 1 tablespoon
Soya sauce- 1 tablespoon
Tomato sauce- 1 teaspoon
Chilli sauce- 1 tablespoon
Mustard powder/ sauce- 1 teaspoon
Chilli powder-1 teaspoon
Pepper powder- 1 teaspoon
Salt- to taste
Butter/ Oil- 1 tablespoon
Lemon Juice- 1 small

  • For the Chinese 5 spice powder:
  • In a pan add peppercorns, star anise, fennel seeds, cloves and cinnamom and dry roast for a minute and allow to cool and finely powder it on a blender; set aside.
  • Wash the chicken and pat dry the chicken with a towel and allow to dry under a fan for 5 to 10 minutes. Then score the chicken with a knife.
  • In a bowl add 5 spice powder prepared from that 1 tablespoon, honey, ginger garlic paste, soya sauce, tomato sauce, chilli sauce, mustard powder/sauce, ginger garlic paste, chilli powder, pepper powder, salt, butter and lemon juice and mix well.
  • Apply the marinade over the chicken and allow to soak for 1 hour.
  • Transfer the marinated chicken in a oven proof tray.
  • Keep some cut garlic, onion or veggies of your choice. Drizzle some oil preferably olive oil over it.
  • Preheat the oven oven 200 degree for 10 minutes.
  • Keep the chicken inside and bake for 1 hour or till the chicken pricked with a fork or knife juices run clear.
  • I kept some cut garlic, onion and some half boiled potatoes cut and mixed in the leftover marinade and baked together with the chicken.You could bake veggies of your choice.
  • Note: If you wish transfer the cooked pan juices in a pan and add any leftover marinade and allow to boil with little water and salt (if needed)allow to boil and reduce and could be used as a gravy.(Dipping sauce)

Roast Chicken Chinese Style

Tuesday, December 30, 2014

Pepper Paneer is a tasty starter or a dry preparation generally served with rice. It is a tasty combo especially at this cold season. I have used here to make the same recipe with Tofu which is so healthy when compare to cottage cheese. It is rich in protein and has lots of health benefits.

This dish could be used as a starter or side dish for rice. Perfectly suits with rasam and rice combo. Perfect for this winter season. Try this dish healthy dish at your home and stay healthy. If you do not get tofu at the place you stay then replace it with paneer.

Pepper Paneer

Tofu, extra firm- 1/2 packet (250 grams)
Oil- 3 teaspoons
Onion, chopped lengthwise-2
Ginger garlic, crushed/ paste- 1 tablespoon
Curry leaves- 2 strand
Turmeric powder- 1/4 teaspoon
Pepper powder- 1 teaspoon
Garam masala- 1/4 teaspoon
Salt- to taste
Pepper Paneer

  • Rinse the tofu in water and cut them into small cubes.
  • In a pan heat the oil and add the onions and pinch of salt and cook till soft. Now add the crushed ginger garlic and curry leaves cook till the raw smell leaves.
  • Now add the tofu cubes and salt stir in a medium flame to the water content to evaporate from the tofu and allow the tofu to cook for about 2 minutes.
  • Now add  the turmeric powder, pepper powder and garam masala powder and mix well and roast well for a minute or two till the mixture combine well and the masala coats well with tofu.
  • Serve with Onion rings and lemon wedges as a starter or a side dish for rice with rasam. 
  • Notes: You could add a pinch of roasted jeera powder too if you wish.
  • Replace tofu with paneer for variation.

Monday, December 29, 2014

Schezwan Tofu is a variation of Schezwan paneer prepared using schezwan sauce. Easy to prepare dish in minutes. Healthy and protein rich preparation as Tofu is rich in protein. Tofu in spicy sauce tastes absolutely delicious. Bright vibrant coloured spicy sauce with garlic flavour and with the juicy tasty tofu cubes.

If you have the szechuan sauce prepared at your home it is easy to prepare in no time. Simple yet delicious gravy. You can reduce the sauce well till the sauce coats well to the paneer and can be serves as a semi thick gravy too.

Preparation Time: 10 minutes
Cooking Time: 15  minutes
Cuisine: Chinese
Serves- 3-4

Fried Tofu:
Tofu, Extra firm- 250 grams (1/2 packet)
All purpose flout- 1 tablespoon
Corn flour- 1/2 tablespoon
Pepper- pinch
Salt- to taste
Oil- to deep fry

To make Szechuan Tofu:
Oil- 3 teaspoons
Onion, cubed-1
Garlic, chopped- 3 cloves
Capsicum, cubed-1
Szechuan sauce- 1 tablespoon (use according to your spice level)
Soya sauce- 2 teaspoon
Salt- to taste
Sugar- 1/2 teaspoon
Water- 1 cup
Corn flour-2 teaspoon

Szechuan Tofu

  • Take the tofu cubes and corn flour and all purpose flour  with a pinch of pepper and slat in a flat plate and roll well to coat the tofu well in the flour mixture.
  • Heat oil in a pan and deep fry the tofu till crisp on outside and set aside.
  • In a broad pan or wok add oil and put the chopped onion, garlic and cook till soft for about a minute. 
  • Then add the capsicum and cook till the blisters starts to appear.
  • Now add the salt, sugar, szechuan sauce, soya sauce and a cup of water. 
  • Mix well to combine all the sauces well in the water and bring it to boil.
  • Once it starts to boil mix the corn flour with 1/4 cup of water and pour  the slurry into the sauce and allow to simmer on low flame.
  • Once the sauce thicken and got the shinning add the fried tofu cubes and mix well. Check for salt and balance the taste with salt or sugar.
  • Add some chopped spring onion and switch off the gas. 
Schezwan Tofu

Peanut chutney is my hubby's most favourite chutney. When ever i make idli or dosa if i have not made sambar he demands for this peanut chutney. I have tasted this chutney when i was under going my under graduation.

For a project we stayed outside the college for 6 months and we used to try many dishes that time we were new to cooking. That time some girls know basic cooking and one girl used to make this yummy chutney and i started loving this chutny and i gave a try for this chutney after my marriage and we love this chutney a lot.

I used to make with skin on and it wont tastes bad if you under cook or over cook the nuts. Because skin contains fibre and nutrients too.

Groundnut Chutney

Raw peanuts- 1/2 cup
Oil- 2 teaspoons
Dry red chilli- 2-3
Onion- 1 small
Ginger- 1/2 inch
Garlic- 2 cloves
Coconut, grated- 1 teaspoon (optional)
Salt- to taste

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/2 teaspoon
Curry leaves- 2 strand

Side dish for Idli Dosa

  • In a pan dry roast the peanuts without adding oil. Roast well but do not allow to fry till the skin burns because we are not going to remove the peel for this chutney; set aside to cool.
  • In a separate pan add some oil and add the ingredients one by one. Add the dry red chillies and fry for thirty seconds on low flame till slightly crispy.

  • Then add in the onion and cook till soft for a thirty seconds. Then add the roughly chopped ginger and garlic and cook for another thirty seconds till the raw smell leaves and switch off the gas.
  • Allow this mixture to cool slightly.
  • In a blender jar add the roasted peanuts, onion mixture, a teaspoon of coconut if you wish with some salt to taste.

  • Add some water and grind as a paste. The consistency of the chutney could be made according to your taste either as fine paste or with some crunchy bits and pieces of nuts. If the chutney is thick dilute with some more water and add salt to taste.
  • Heat oil in a pan and add the mustard seeds. Once it splutter add the curry leaves and switch off the gas.
  • Pout the tempering on top of the chutney and mix well.

Sunday, December 28, 2014

I have tasted so many varieties of Fish curry. But my mother in law loves this fish masala and i happened to taste it once they ordered a Fish Thali on an occasion when we were in home town. I have tasted that curry and that fish masala tasted heavenly so i tried so many times after that and could not able to get the taste of it. This time i have added garam masala too to this masala and it came out very well.

You could use tamarind juice same quantity if you does not like curd to be used in fish curry. Curd gives more richness to the curry but you have to be careful and put off the gas at the right time to prevent the curd curdles.

Easy to make tasty fish masala with thick gravy to be served for more people. Generally fish curry has a thin gravy but this is thick; generally if we prepare thick gravy that will not be sufficient to serve more people. When we dilute the gravy it becomes thin and tasteless. But this gravy is scrumptious to feed more people with a rich tasty gravy.

King Fish Masala


To marinate the fish:
Fish, White meat- 6 big pieces (500 grams)
Turmeric powder- 1/4 teaspoon
Red chilli powder- 1 teaspoon
Salt- 1/2 teaspoon

To make the gravy:
Oil- 3 teaspoons
Jeera- 1/2 teaspoon
Fenugreek/ Methi seeds- 1/2 teaspoon
Cinnamon, cardamom, clove- 3 each
Onion, chopped- 2 big
Ginger garlic paste- 1 tablespoon
Tomato, chopped -2 big
Turmeric powder- 1/4 teaspoon
Red chilli powder- 1 teaspoon (I have used here Kashmiri Chilli powder. Marinated fish also has chilli powder so add according to your spice level)
Garam masala powder- 1/4 teaspoon
Thick yogurt/ curd,beaten(or) thick tamarind juice- 2 tablespoon
Coconut, grated- 3/4 cup
Curry leaves- 1 strand (optional)
Coriander leaves- to garnish

King Fish Masala

  • In a plate add red chilli powder, turmeric powder and salt; mix well and rub over the fish and allow to marinate till the gravy cooks; set aside.
  • In a pressure cooker (I am using to make the onion tomato mixture to cook nice and soft . You could use normal vessel too) or in a pan add the oil and add the jeera, fenugreek seeds, cinnamon, cardamom and clove allow to fry well in oil and wait till nice aroma arises.
  • Now add the chopped onion with a pinch of salt and cook till soft. Then add the ginger garlic paste and cook till raw smell leaves.
  • Add the chopped tomatoes and cook for a minute and then add half a cup of water and close with the lid and pressure cook the mixture till 2-3 whistles. (If you are cooking in a normal pan add 1 cup of water and allow the mixture to cook till soft)
  • Meantime grind the coconut with some warm water and extract the coconut milk as much you can; set aside.
  • Once the steam goes off open the lid and add turmeric and chilli powder cook for a minute. (If you are using tamarind add now and cook well till the raw taste leaves)Then add half a cup of water and salt and allow the mixture to boil.
  • Once the mixture starts to bubble add the marinated fish. (Do not use ladle and mix after adding the fish)
  • Swirl the pan in between to mix well the masala and allow the fish to cook. Now the colour of the fish turns white once it cooks. Now its time to add the garam masala powder and cook for fifteen seconds.
  • Now add the yogurt and coconut milk and gently mix without breaking the fish.
  • Allow the mixture to cook for a minute on low flame once the curry starts to bubble switch off the flame.(Do not cook the curry after adding yogurt and coconut milk as the curry tend to curdle)
  • Add some curry leaves or chopped coriander leaves.
Vanjaram Meen Masala

Saturday, December 27, 2014

Chettinad Cuisine is one of a popular South Indian cuisine. This preparations are generally flavourful and spicy tasty. Today i am posting a chicken recipe which is spicy and easy to make dry preparation. Perfectly suits with plain rice and rasam. This could be served with rotis and parathas too.

Easy to make dish with the ingredients available in our pantry. Simple yet delicious preparation perfect for all type of festivals. I got this recipe from Vanitha Magazine.

Chettinad Chicken Varuval

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Cuisine: Chettinad


To marinate the Chicken:
Chicken- 1/2 Kg (Half chicken)
Turmeric powder- 1/4 teaspoon
Chilli powder-1½ teaspoons
Coriander powder- 1½ teaspoons
Lemon Juice- 1 teaspoon
Salt- to taste

To prepare the semi gravy:
Oil- 3 teaspoon
Fennel seeds- 1/2 teaspoon
Jeera- 1/4 teaspoon
Dry red chilli- 2
Curry leaves- 1 strand
Onion, chopped- 1 large
Ginger garlic paste- 1 teaspoon
Tomato, chopped-2 medium
Pepper powder- 1/2 teaspoon
Coriander and mint leaves- handful
Chettinad Chicken Varuval


  • In a bowl add the chicken, turmeric powder, chilli powder, coriander powder, lemon juice and salt.
  • Mix well to incorporate well and allow to soak well for 15-30 minutes.
  • Meantime heat oil in a pan and add oil once the oil gets heated up add the fennel seeds and jeera, dry red chilli once you get the nice aroma of jeera add the curry leaves.
  • Now add the chopped onion with a pinch of salt cook till soft for about 3-5 minutes.
  • Then add the ginger garlic paste and cook till the raw smell leaves for about 3 minutes.
  • Add the chopped tomato and cook till it starts to get soften.
  • Now its time to add the marinated chicken and mix well.
  • Cover with a lid and cook till the chicken cooks well.
  • Now open the lid and increase the flame to high to evaporate the excess water.
  • Add some pepper powder and salt if needed and roast the chicken well till the water content totally evaporates from the gravy.
  • You could serve this as a semi dry or dry preparation as per your wish.

Wednesday, December 24, 2014

First of all I wish you all a Merry Christmas!!! For this year i have prepared a Chocolate Fruit Cake which is dark intense fruity and with a hint of Chocolate. This recipe has no alcohol init and no soaking. So fast and easy to prepare fruit cake.

Christmas fruit cake could be prepared in various ways. Each part of the world makes fruit cakes in various manner but the basic ingredients added are same the dried fruits and nuts. I love the dark intense fruit cakes that makes me feels like Chrismassy.

I have so many Christmas cake recipes and i was in a confusion which fruit cake i have to make for this year's Christmas. Finally i have selected this super easy but very appealing Christmassy fruit cake for this year.This cake is super easy to make and deep in colour which i am looking for.

Fruit cake with Chocolate

Black raisins- 250 grams
Soft variety Dates(or)Dried soft prunes-250 grams
Honey- 1/4 cup (100 ml)
Oranges, zest and juice-2
Mixed spice- 1 teaspoon (cinnamon, cloves, nutmeg)
Cocoa powder- 2 tablespoons
Grape Juice- 3 tablespoons
Butter- 3/4 cup (175 grams)
Dark brown sugar- 3/4 cup (175 gms)(Could be replaced with normal white granulated sugar)
Eggs-3 medium
All purpose Flour- 1 ¼ cups (150 gms)
Ground almonds(with or without skin)- 1/2 cup(Could be replaced with APF)
Baking powder- 1/2 teaspoon
Baking Soda- 1/2 teaspoon
Salt- pinch
Chocolate Christmas Cake

  • Preheat the oven to 150 degrees for 10 minutes.
  • In a broad pan add the raisins and chopped prunes/ dates.
  • Then add the butter, mixed spice powder, dark brown sugar, honey, orange zest from 2 oranges and orange juice from 1 and1/2 orange add remaining half at-last if needed.
  • Then add the cocoa powder, grape juice and bring the mixture to boil in low flame.
  • It takes about 5-8 minutes to start the mixture to bubble. Once the bubbles start appear on the edges switch off the gas and allow the mixture to cool for about 30 minutes as such or if you wan to proceed fast keep the mixture 15 minutes under the fan.
  • Mean time prepare the cake tin by lining bottom and the sides of the cake. I have used two sheets at the bottom to prevent the cake from burning at the bottom.
  • To protect the top of the cake from burning i have kept the side little larger the tin.
  • In a blender jar add the blanched or whole almonds and make a powder.
  • In a separate bowl add the all purpose flour, ground almonds, baking powder, baking soda and salt together and mix with a whisk to combine well.
  • After around 30 minutes, the mixture will have cooled a little, now add the beaten eggs.
  • Now add this flour almond mix into the fruit mixture and mix with a spatula until the ingredients have combined.
  • If you feel the batter is thick drizzle little orange juice now to loosen the batter.(I have not used)
  • Then carefully pour the fruit cake mixture into the lined 20 cm with minimum of 7-8 cm height cake tin (Cake raise up to the top so height of the tin is essential or use 22 cm pan). 
  • Cover the cake tin with another wax paper on top to prevent the sides from burning. Transfer the cake tin to the oven and bake for around 1 and 3/4 to 2 hours, or until the top of the cake is firm. If you insert a sharp knife into the middle of the cake the knife should come out clean. If you add more orange juice the cake may turn slightly sticky at the centre.

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