Friday, February 28, 2014

          Paneer Butter Masala is a popular vegetarian delicacy from Indian cuisine. It is prepared in a tomato based creamy sauce with mild  spices. This famous gravy dish originated from Punjab. Easy to make tasty gravy in minutes. Perfect side dish for Rotis and all types of Parathas.


Paneer, cubed- 200 grams
Onion, chopped- 1
Ginger, chopped- 1 teaspoon
Garlic- 1 teaspoon
Tomatoes- 3-4 medium sized
Kashmiri Chilli powder- 1 1/2 teaspoon
Coriander powder- 1 teaspoon
Garam masala- 1/2 teaspoon
Kasoori methi- 1/2 teaspoon
Cream- 2 teaspoons (or) milk- 1/4 cup
Salt- to taste
Oil- 1 teaspoon
Butter- 2 teaspoons


  • Heat a teaspoon of oil and a teaspoon of the butter in a pan. When the butter dissolves add onions cook till translucent. Now add the ginger garlic paste or finely chopped ginger and garlic. Sauté till raw smell leaves.
  • Add the tomato and sauté for a minute and close the pan and cook till the tomatoes becomes soft and mushy.
  • Set aside to cool this mixture.
  • Grind this mixture as a fine paste in a blender.
  • Pass the puree through a colander or sieve and get the fine, smooth puree without any bits and pieces.(This step is optional)
  • In a wide pan add a teaspoon of butter and add the onion tomato puree.
  • Then add chilli powder, coriander powder, garam masala and salt. Add half a cup of water and cook in a medium high flame till the raw taste of chilli leaves.
  • Now add the paneer and cook for a minute.
  • Add Kasoori methi and allow the gravy to get the flavour a minute.
  • At last add two teaspoons of cream and mixwell and swich off the gas.
  • Garnish with chopped coriander and cream.
  • Note: You can make this gravy more creamy by adding cashew nut paste in this recipe.
  • You can use ginger garlic paste or chopped ginger and garlic in this recipe because it is finally going to be pureed.
  • Raw onion and tomato can be pureed and can be used in this recipe (or) blanch the tomatoes in hot water and puree it and strained and can be used.
  • Using cream is optional you can replace cream with milk.
  • You can add extra butter for more rich taste.


Wednesday, February 26, 2014

   Anchovy Mango Curry is a traditional  fish curry, served with Rice. Mango is the souring agent used in this curry. Easy to prepare tasty Fish Curry.


Anchovies/ Netholi/ Nethili- 300 grams
Sour Raw Mango, chopped- 1 medium sized
Turmeric- 1/2 teaspoon
Chilli powder- 3/4 teaspoon
Coriander powder- 1/2 teaspoon
Tamarind- small piece
Coconut, grated- 1/2 cup
Jeera- 1/4 teaspoon
Garlic- 1 big clove
Green Chillies, slit- 2-3
Curry leaves- 1 sprig

  • Grind coconut, jeera and garlic as a fine paste.
  • Soak the tamarind and extract the pulp. 
  • In a pan add turmeric powder, chilli powder and coriander powder; mix with the tamarind water. Add the fish, salt and allow to soak for a while.
  • After sometime add the coconut paste and mixwell. Add slit green chillies also.
  • Switch on the gas and allow to cook the fish curry. when the curry starts to bubble add the sour mango and mix well. 
  • When the fish is almost cooked and when the mango also becomes soft to touch add the curry leaves and  switch off the gas.
  • Note: For Anchovies curry adding extra turmeric powder is essential.
  • Adding tamarind water is optional.If you get really sour mango you can avoid using tamarind water. I always use little tamarind water for a safer side.
  • Anchovies takes very less time to cook so the total cooking time takes around 10 minutes

      I am linking this recipe to this event, Cook N Share What u Like Event & Giveaway.

Tuesday, February 25, 2014

       'Bolognese' is a meat based sauce generally prepared with minced (Lamb/ Mutton or Beef) meat in tomato gravy. This sauce is generally used to prepare pasta dishes such as Spaghetti, Penne, Lasagna..etc. Here i have tried making the vegetarian version of this sauce by replacing minced meat with Soya Granules, mostly because I do not find any texture difference between the two.

       I have prepared a low calorie version so i have not added cheese in this recipe. If you'd like to add cheese, after cooking grate some Parmesan cheese on top of the pasta. You can even prepare the Pasta Sauce earlier and just cook the soya granules in water and  stir in the pasta sauce.

Spaghetti Soyagnese


Spaghetti- 400 grams (1 Packet)
Soya Granules- 150 grams
Onion, chopped-1-2
Garlic, chopped- 2 big cloves
Celery, chopped- 2 tablespoons
Rosemary- pinch (optional)
Tomatoes, chopped- 2 big
Tomato paste- 1 packet
Cherry tomatoes- 6 (optional)
Oregano- 1/4 teaspoon
Tomato sauce/ ketchup- 3 teaspoons
Vegetable stock- 250 ml (I have dissolved maggi vegetable stock cube half in 250 ml hot water.)
Oil- 3 teaspoons
Pepper- 1/2 teaspoons
Salt- to taste


  • Take soya granules in a bowl and add hot water and allow to stand for a minute. Then squeeze out the excess moisture from the granules. Set aside.
  • Heat oil in a pan and add the onion.  Cook till soft, then add in garlic and celery to cook till nice aroma arises.
  • Add the soya granules and roast for 2 minutes. Add rosemary and chopped tomatoes; mix well and cover with lid;cook till the tomatoes becomes soft and mushy.
  • Now add cherry tomatoes, oregano and tomato paste.
  • Add the prepared vegetable stock and bring it to boil atlast add the tomato sauce and pepper; mix well and put off the gas.
  • In a large vessel boil some water till rolling hot add some salt, a teaspoon of oil and Spaghetti. 
  • Cook the spaghetti till done. Cooking time varies depends on the size and thickness of the spaghetti. Follow package instructions.
  • Drain the cooked water from the pot and rinse spaghetti with cold water to stop cooking further.
  • You can mix spaghetti inside the sauce and serve or else you can take spaghetti using tongs and spin serve on to a plate and add the sauce on top. Garnish with basil leaves or parsley leaves.

  • Notes: You can replace soya granules with Lamb/ Mutton or Beef mince to prepare the original version.
  • You can add grated parmesan cheese on top of the dish before serving.


Monday, February 24, 2014

       Mousse is a Creamy Dessert that incorporates air to give a light and airy texture. I normally avoid making some recipes at home due to the quantity of oil /butter /cheese, eggs etc., used. One such Recipe is Mousse, i always think that i am literally eating fat as such, due to the addition of egg yolks and cream. But when i came across this recipe i got so geared up to try this recipe.

       This recipe is Gordon Ramsay's 4 minutes Chocolate Mousse recipe but he had served this in glasses. I had a big doubt till finishing this cake, as to whether this mousse would suit this cake recipe??? In glasses or cups it does not matter, if the mousse is properly set or not. But when it comes to a mousse cake, the mousse must be properly set. Otherwise the cake cannot be cut and served. But the recipe was super easy and was perfect for cakes too. Thanks Chef Gordon for this low calorie version.....

       I am making this cake in a very less quantity for home purpose, you can double the quantity mentioned for mousse and make a bigger cake. I have allowed the cake to set for not even a day, only for about 18 hours. If you are planning to make a big cake, chill in refrigerator about 2 days for good results. The quantity i have mentioned below for a day is fine.

Chocolate Mousse Cake


Dark Chocolate/ Milk Chocolate- 100 grams (1/4 cup)
Heavy cream (thick cream/ whipping cream)- 300 ml (around 1 ¼ cup)
Egg White-1, Large
Sugar- 2 teaspoons
Chocolate sponge cake-1 thin round


  • Prepare a Chocolate Sponge Cake by using Chocolate Swiss Roll Sponge Cake method in tray or can even make normal Chocolate Sponge Cake in cake tin. Keep the tin on top of the sponge cake and cut the same size of your cake tin. 
  • Cut the sponge cake into as thin a cake as possible.
  • Do not use the spring foam cake pan's bottom to set the cake. Instead use a cake base/ board as the bottom to place the sponge cake. Set aside.
  • To prepare the Mousse chop the chocolate into small pieces.
  • Heat approximately half of cream in a pan and bring it to boil. Once it starts to bubble turn off the heat and add the chopped chocolate pieces.
  • Stir well the chocolate has melted in the heat and has become a smooth mixture.
  • Meanwhile whip the egg white like meringue by adding two teaspoon of sugar till you get the soft peaks. Set aside.
  • Pour the chocolate mixture into a bowl and add the rest half of the cream. Keep the bowl over a large bowl of ice water.
  • Beat the whole mixture well using hand held electric beater or normal whisk till soft peaks form. Remove the bowl from ice water.
  • Gently fold in this egg white with the chocolate mixture. Now you get the fluffy mousse ready to be set on top of the sponge.
  • Keep the cut Chocolate sponge cake inside the cake pan. Then pour the prepared mousse over the sponge cake and smooth the top using a spatula.
  • Cover the spring foam pan with Cling film and allow to chill/set inside the fridge for about a day. If you are doubling the quantity mentioned. Chill for 2 days for good results.
  • Unmould the cake by running a knife through the edges of the cake or heat the cake pans outer side by blowtorch.
  • I have garnished the cake in a very easy way by piping the cream in a circular manner. You can garnish the way you like.
  • Notes: This mousse you can prepare and serve in glasses too without the addition of sponge cake.


Sunday, February 23, 2014

       Kappa Biryani is a traditional Kerala dish. It is a non vegetarian preparation generally prepared with beef and tapioca. Easy to prepare tasty dish (mouth watering). It is a tasty delicacy and can be eaten as a heavy snack, lunch, brunch or dinner.

       This dish can be prepared using lamb/mutton or beef. Here I have used lamb to make this dish. Lamb cooks fast, so I prepared this dish in a single pan. If you use mutton or beef you can follow the same procedure by cooking the meat for long time in a single pan method. 

      Else if you want to prepare this dish using mutton or beef you can pressure cook the meat by adding a teaspoon of ginger garlic paste and salt for 3 whistles. Retain the meat cooked water and sprinkle when you cook the tapioca and meat together and follow the below mentioned recipe.

Beef Kappa


Tapioca/ Kappa, cubed- 1 kg
Lamb/ Mutton/ Beef- 500 grams
Onion, chopped- 1 ½ -2
Green chilli-2
Ginger, finely chopped- 1 tablespoon
Garlic, finely chopped- 1 tablespoon
Turmeric powder- ¼ teaspoon
Chilli powder- 1 teaspoon
Coriander powder- 1 ½ teaspoons
Garam masala- ¼ teaspoon
Pepper- ¼ teaspoon
Salt- to taste
Curry leaves- 2 sprigs
Oil- 2 teaspoons

Kappa Biryani


  • Boil some water and add the tapioca pieces & salt; cook till it becomes soft.
  • Heat oil in a pan and sauté onion till translucent, add ginger and garlic cook till the raw smell leaves.
  • Add the meat pieces and salt. Cook till the meat colour changes from pink to white.
  • Now add turmeric, chilli powder, coriander powder, garam masala , pepper and cook till the masala smell leaves.
  • Add the curry leaves and let it cook for a minute; it flavors the whole meat a lot.
  • Check if the meat is properly cooked and add salt.
  • Now add the cooked tapioca and lightly mash it and mix well.
  • Add if you need extra curry leaves.
  • Add chopped onions while serving.
  • Note: I have prepared this dish with less oil though the meat oozes out some fat from that.
  • You can add extra oil/ coconut oil and curry leaves to make this dish more rich.
  • If you use mutton or beef cook the meat with ginger garlic paste, salt, quarter cup of water and cook till three whistles on medium flame and follow the above procedure.
Mashed Tapioca with Beef or Mutton

  You might also like Kappa Puzhukku/ Mashed tapioca in coconut masala.   

I am linking this recipe to the event, Cook N Share What u Like Event & Giveaway.

Thursday, February 20, 2014

       French fries, Chips, Fries, Finger Chips, French-fried Potatoes are batches of deep fried potatoes. Originated from Belgium.North Americans refer to any elongated pieces of fried potatoes are Fries, while in the UK, Australia, Ireland and Newzealand long thin cut slices of fried potatoes are sometimes called fries to distinguish from the more thickly cut strips called Chips.

      French Fries are served hot and generally eaten as an accompainment with lunch or Dinner, or eaten as a snack, and they are a common fixture of Fast Food. French Fries are generally salted and in their simplest and most common form are served with Ketch up or Mayonnaise.


Salt-to taste
Oil- for frying


  • Peel the potatoes and cut the potatoes using French fry cutter/knife.
  • Cut the potatoes into ¼ “x ¼ “in thickness and about 4” to 6”long. Soak the potatoes into the bowl of cold water. (avoid browning)
  • Boil some water dump the potatoes and cook till the color of the potatoes slightly changes and slightly soft to touch.
  • Drain the water and dump the potatoes in cold water.(Keep some ice cubes in water)
  • After 1 to 1 ½ minutes, remove the potatoes and place them on a paper towel lined plate. 
  • Heat up the oil, add the potatoes and deep fry till golden.
  • Sprinkle with salt, and then toss the fries to mix salt evenly.
  • Note: You can avoid boiling the potatoes instead double fry them. Fry first till becomes soft to touch then cool them the fries to room temperature then again fry them to golden and crisp.

 I am linking this recipe to the event, Cook N Share What u Like Event & Giveaway.

Wednesday, February 19, 2014

       Netholi masala is another finger licking seafood recipe. This is easy to make and tasty. If mangoes are not in season, you can try this tasty dish and relish your taste buds. This dish is equally good as the anchovy dishes prepared using mango. With rice and rasam it becomes a  perfect combination. Try this simple tasty dish.


Netholi/ Anchovies- 250 grams
Onion, chopped- 1 1/2
Green chillies-2
Ginger, chopped- 1 teaspoon
Garlic, chopped- 1 teaspoon
Tomato, chopped-1 medium sized
Turmeric powder- 1/4 teaspoon
Chilli powder- 1 1/2 teaspoon
Coriander powder- 1 teaspoon
Garam masala powder- 1/2 teaspoon
Coconut- 1/4 cup
Jeera- 1/4 teaspoon


  • Heat oil in a pan and add onions with green chilli and saute till soft. Now add the ginger, garlic and saute till the raw smell leaves.
  • Add masala powders turmeric, chilli powder, coriander powder and garam masala;  mix well 
  • Add the cleaned anchovies, salt and cook till the colour starts to change white. Add the chopped tomatoes and mix well. 
  • When the tomatoes becomes soft coarsely grind the coconut with jeera and add the coconut mixture and mix well. Cook till the water evaporates and becomes dry masala.
  • Note: Adding coconut in this masala is optional. But it gives nice taste to this dish.

  You might also like Nethli Peera Vattichathu/ Netholi Thoran.

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