Aloo Shrimp Fry/ Potato Shrimp Fry/ Potato Prawn Fry/ Urulai Eral Varuval

Aloo Shrimp Fry is a crispy and tasty dish which served well with white rice, chapatti, dosa and bread. In this dish, shrimp is cooked with Indian spices and potato. We used to get fresh Shrimp at Assiee Plaza (Asian Market), even though if it is long distance from our place, we would like to prefer to get fresh seafoods over there. The taste will be amazing and a simple, quick dish. Happy cooking: )

Ingredients
Cleaned & Washed Shrimp – 1 lb.
Sliced Potato – 1 (medium/big)
Sliced Onion – 1 (Big)
Chopped Tomato – 1 (Big)
Finely Chopped Ginger – 1 tsp
Crushed Garlic – 1 tsp
Chilli Powder – 1 tsp
Cumin Powder – 1 tsp
Salt to taste
To Temper
Sesame Oil – 3 tsp
Mustard Seeds – 1 tsp
Cumin Seeds – ½ tsp
Fennel Seeds – ½ tsp
Cashew Nuts – 2 tsp
Curry Leaves - few
Method
Heat oil in a pan, add the tempering ingredients one by one and fry for a min. Add sliced onions, ginger and garlic then fry until it gets translucent.
Add the chopped tomatoes and fry until it becomes mushy. Now add salt, chilli powder, cumin powder and fry for 30 seconds.
Add the cleaned shrimp and fry until slightly color changes. Then add the sliced potato pieces and mix well for a min.
Add required water and close the lid and keep cook for about 5 minutes. Once it done, switch off the flame and serve hot with steamed white rice.

Spicy Besan Egg Toast

This is perfect dish for school lunch box. We can prepare and serve it for breakfast or evening snack. In this dish, bread is toasted with besan batter, egg and spices.

Happy Cooking!!!

Ingredients

Besan/Bengal Gram Flour/kadalai Maavu – 1 Cup
Bread Slices – 6
Beaten Eggs – 2
Chilli Powder – 1 tsp
Salt to taste
Ginger Garlic Paste – 1 tsp
Dry Mango Powder – ½ tsp
Hing – a pinch
Butter – 2 tsp
Water as required
Method
In a bowl, add besan, chilli powder, salt, hing, ginger garlic paste, beaten eggs, dry mango powder and mix well. Add the required water and make the right consistency batter.
Melt little amount of butter, dip bread slices into the besan batter and place it in tawa.
Cook until both sides turned into light brown in color. Repeat the same process to complete all the bread slices done.
Serve the hot bread egg toast with tomato ketchup.

Bottle Gourd Peanut Gravy

Bottle Gourd is one of the great veggies and help to reduce weight loss. In this dish, bottle gourd is cooked with peanut coconut paste. That will give unique taste to this dish. It goes very well with rice, roti, chapatti, idiyappam, idli, dosa and so on.

 Happy Cooking :)

Ingredients

Chopped Bottle Gourd - 1 Cup
Sliced Onion – 1 (Big)
Chopped Tomato – 1 (big)
Chilli Powder – 1 ½ tsp
Salt to taste
For Dry Roast & Grind
Peanut – 4 tsp
Sesame Seeds – 1 tsp
Grated Coconut – 5 tsp
To Temper
Oil – 1 tsp
Mustard Seeds – ½ tsp
Cumin Seeds – ½ tsp
Urad Dal -1 tsp
Bengal Gram – 1 tsp
Curry Leaves – few
Method
Heat a pan and dry roast the ingredients one by one and fry until it slightly changes in color. Then transfer into blender, let it cool down completely then grind it as fine paste.
Heat oil in pan, add the tempering ingredients one by one and fry for few seconds. Then add sliced onions, fry it for few min and add tomatoes.
Add chilli powder, salt and required water, then keep cook for five minutes.
Once it done, add the peanut ground masala, mix well and cook for another 2 min. Switch off the flame and serve hot with steamed rice.

Shrimp Coconut Gravy

Shrimp Coconut gravy is a tasty gravy which goes very well with steamed coconut rice, ghee rice, chapatti, idiyappam, dosa and Idly. In this dish, shrimp (prawn) is cooked with Indian spices and coconut paste.

Ingredients
Cleaned & Washed Shrimp – 1 lb
Sliced Potato – 1 (medium/big)
Sliced Onion – 1 (Big)
Sliced Green Chilli - 2
Chopped Tomato – 1 (Big)
Ginger Garlic Paste – 1 tsp
Chilli Powder – 1 tsp
Coriander Powder – 1 tsp
Lemon Juice – 2 tsp
Salt to taste
Chopped Coriander Leaves - few
For Dry Roast & Grind
Fennel Seeds – 1 tsp
Cumin Seeds – ½ tsp
Peppercorn – 1 tsp
Curry Leaves – few
Grated Coconut – ¼ Cup
To Temper
Oil – 2 tsp
Bay Leaf – 1
Cinnamon Stick – 1 inch
Clove – 2
Cardamom – 1
Method
Heat a pan and add the ingredients one by one which are under “for dry roast & grind” and fry for few minutes. Then switch off the flame, let it cool down and grind it as fine paste and keep aside.
Heat oil in a pan, add the tempering ingredients and fry for few seconds. Add sliced onions and fry until get translucent. Then add the tomato pieces and cook until it becomes mushy.
Add the shrimp and fry for 2 to 3 minutes. Now add the sliced potatoes, green chillies, chilli powder, coriander powder, salt and required water. Close the lid and keep cook for 10 minutes. 
Add the ground masala and mix well, keep cook for another 5 minutes on low flame. Then switch off the flame and add 2 tsp of lemon juice. Garnish with chopped coriander leaves and serve with hot steamed rice/chapatti.

Carrot Egg Omelette with Multigrain Breads- How to make healthy breakfast with bread and eggs

It is a simple and healthy breakfast recipe. This is a combination of beaten eggs, butter and carrots are cooked in frying pan. Carrot Egg Omelette is rolled and served with little butter toasted multigrain bread slices. This is a best suitable dish for weight watchers.

 Happy Cooking :)

Ingredients
Eggs – 2
Finely Chopped Carrot – 5 tsp
Salt to taste
Pepper to taste
Butter – 2 tsp
Multigrain Bread Slices - 2
Method
Break two eggs and whisk it completely. Then add a tsp of butter, salt and pepper then mix well evenly.
Heat ½ tsp of butter in a tawa and toast the bread slices until it gets slight brown in color.
Heat remaining butter in a pan and pour the carrot egg mixes and make fluffy omelette. Switch off the flame.
In a serving plate place the bread slices and keep the carrot egg omelette inside the bread slices with chopped carrots and any of your favorite sauce.

OPRP Fritter

Do you want to eat some fried snacks? Looking perfect tea snack for winter or rainy season. This is the perfect choices of dish especially winter or rainy seasons. OPRP is nothing but Onion Potato Raw Plantain. This is always available item in your kitchen. So, enjoy your food and happy cooking 😊

Ingredients
OPRB Veggies – 2 Cups (Thinly Sliced)
(Onion, Potato and Raw Plantain)
Besan – 1 cup
Chilli Powder – 1 tsp
Salt to taste
Hing – a pinch
Crushed Curry Leaves – few
Oil for fry
Water as required
Method
In a bowl, add besan, chilli powder, hing salt, curry leaves with required water to make right consistency of batter. It should not be thicker or waterier.
Add the veggies into the besan batter and mix well. Adjust the salt level as per your tongue buds.
Heat oil in a pan, add the sliced veggies and fry well.
Drain out the excess oil using a paper napkin. Serve this hot and crispy snack with hot coco.

Spicy Crab Roast

Spicy Crab Roast is a famous and tasty South Indian seafood. Even though it’s little hard to clean up, but the taste will be amazing. In this dish, the crab is cooked with some Indian Spices, onion tomato masala and coconut milk. I have added coconut oil, that will give extra aroma to this dish. Especially most of the Keralites use coconut oil to prepare this dish. This goes well with any steamed white rice, ghee rice, pulao, idli and dosa.

 Happy Cooking :)

Ingredients
Crab – 1lb (Cleaned, Washed & Chopped)
Chopped Shallots/Small Onions – 1 Cup
Chopped Tomato – 1
Ginger Garlic Paste – 1 tsp
Chilli Powder – 1 tsp
Coriander Powder – 2 tsp
Coconut Milk – ¼ Cup
Water – ¼ Cup
For Dry Roast & Grind
Cumin Seeds- 1 tsp
Fennel Seeds – 1 tsp
Peppercorn – 1 tsp
Garlic – 1 Cloves
To Temper
Coconut Oil – 4 tsp
Cumin Seeds – ¼ tsp
Fennel Seeds – ¼ tsp
Peppercorn – ¼ tsp
Curry Leaves – few
Method
Wash and clean the crab and cut into two pieces. Then keep aside.
Heat oil in a pan, add the tempering ingredients and for few seconds, then add curry leaves.
Add chopped onions and fry well, then add chopped tomato pieces, ginger garlic paste and required salt. Fry until it becomes mushy.
Now add cleaned crab pieces and fry in oil for 4 to 5 minutes. Now add chilli powder, coriander powder, coconut milk and water. Do not add to much water unless you want to get crab masala. Close the lid and cook until the crab cooked well.
By mean time, dry roast the ingredients and fry for few minutes and switch off the flame. Let it cooldown and grind it as fine powder.
Add this dry roast masala and fry until you get the right consistency.

Instant Tiffin Sambar - How to make an easy sambar recipe in 5 minutes

Looking for something quick and easy side dishes for idli and dosa…? Getting tired and bored with regular sambar with Dhal. Are you running out of coconut? No worries. Here is an easy and simple Instant Tiffin Sambar recipe which needs 5 mins of your busy schedule. This goes well with idli, dosa, upma, Pongal, kichadi, etc.

Happy Cooking :) 

Ingredients

Crushed Garlic – 7 Cloves
Sliced Onions – 1 (Big)
Sambar Powder/ Kuzhambu Mix Powder/Chilli Coriander Powder – 1 tsp
For Sambar mix
Chopped Onion – 1 (Big)
Chopped Tomato – 1 (Big)
Chopped Green Chilli - 1
Besan Flour/ Kadalai Maavu – 4 tsp
Water – 3 Cups
Salt to taste
To Temper
Oil – 2 tsp
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp
Hing – a pinch

Curry Leaves – few

Dry Red Chilli - 2
Method
In a bowl add besan flour, water, chopped onion and tomato pieces, chopped green chilli, required salt with 3 cups of water and mix well and keep aside this sambar mix.
Heat oil in a pan, add the tempering ingredients one by one and fry for a min.
Add crushed garlic, sliced onions and fry for few min. Once it done, add the sambar mix, sambar powder and cook 2 to 3 minutes. Then switch off the flame and serve with idli or dosa.

Eggplant Gravy / Side Dish for Biryani

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­This is simple and mild eggplant curry, which is a best side dish for biryani. In this dish, egg plants are cooked with some Indian spices and tossed with Peanut sesame masala. You can serve this dish with Idli, Dosa, steamed white rice rice, etc,..                                                                                                                                                                                                                                                                                                  

Ingredients
Indian Sliced Eggplant – 6
Sliced Onions – 1 (Big)
Chopped Tomato- 1 (Big)
Ginger Garlic Paste – 1 tsp
Chopped Garlic – 7 Cloves
Salt to taste
Chilli Powder – ¾ tsp
Coriander Powder – 1 ½ tsp
Turmeric Powder – ½ tsp
Tamarind – Gooseberry sized ball
For Dry Roast & Paste
Peanut – 5 tsp
Sesame Seeds – 1 tsp
To Temper
Mustard Seeds- ½ tsp
Cumin Seeds – ½ tsp
Fenugreek Seeds – ¼ tsp
Urad Dhal – 1 tsp
Dry Red Chilli – 2
Curry Leaves - few
Sesame Oil – 3 tsp
Method
Heat a pan and dry roast sesame seeds and peanuts for few minutes. Once it gets cooled grind it as fine paste and keep aside.
Heat 1 tsp of oil in a pan, add the sliced eggplants with little salt and fry well. Once it done, keep it aside.
Heat remaining oil in a pan, add the tempering ingredients one by one and fry for a min.
Add sliced onions, garlic cloves, ginger garlic paste fry until gets golden brown in color.  Add the chopped tomatoes and cook until it becomes mushy.
Then add turmeric powder, chilli powder, coriander powder and required salt, then cook well.
By meantime soak tamarind in a cup of water, Extract the tamarind juice and then add into spices. Let it cook for 2 to 3 min.
Now add the fried eggplants into the spices, close the lid and keep cook. Finally add the ground paste Keep stirring it well.

Once it done switch off the flame and serve with yummy biryani.

Cashew Cauliflower 65

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­ It’s a rich and delicious evening snack. This is a perfect starter in parties and potluck. The richness of cashew gives extra taste to this dish. I tried with this snack with hot coca in extreme cold weather like the chillness of Antarctica (In Chicago, United States of America). Happy Cooking 😊

Ingredients

Cauliflower Florets – 2 Cups
All Purpose Flour – ½ Cup
Corn Flour – ¼ Cup
Chilli Powder – 1 tsp
Pepper Powder – 1 tsp
Ginger Garlic Paste – 1 tsp
Cashew Paste – 3 tsp
Finely Chopped Curry Leaves – 2 tsp
Salt to taste
Cashew Nuts – ¼ 
Oil for fry
Water as required
Method
In a vessel, add all the ingredients except oil, cauliflower and cashew nuts. Coated well with water, make the batter is for right consistency.

Once it ready add cauliflower florets, cashew nuts and mix well.

Heat oil in a pan, when it’s ready add the coated cauliflower and cashew nuts.

Deep fry until it is get cooked well and crispy then put it in a paper napkin.Serve yummy crispy Cashew Cauliflower 65 with hot chocolate. 

Crispy Onion 65

Onion 65 is another yummy snack. This quick dish fulfills your snack cravings. This is not a best choice of dish for diet persons. Food lovers can enjoy with this crispy onion 65 with ketchup and hot chocolate milk.

Ingredients

Sliced onions – 1 Cup

Ginger Garlic Paste – 1 tsp

Corn Flour – ¼ Cup

All Purpose Flour – ½ Cup

Salt to taste

Chilli Powder – 1 tsp

Pepper Powder – 1 tsp

Curry leaves – 2 tsp

Water as required

Oil for deep fry

Method

In a big bowl, add corn flour, all-purpose flour, chilli powder, pepper powder, salt, crushed curry leaves, ginger garlic paste with required water and make a right consistency batter.

Once the batter is ready, add the sliced onions and mix well.

Heat oil in a pan and when its ready, add the onion batter and fry well.

Drain out the excess oil in the paper napkin and serve hot.

Spinach Rice

This is simple and healthy dish. It’s a combination of rice, green leaves and some spices. This goes very well with any veggie fry.

Ingredients

Chopped Green Leaves/ Spinach – 2 Cups

Garlic Pods – 5

Green Chillies – 3

Chopped Tomato – 1

Salt to taste

Garam Masala – ½ tsp

Basmati Rice – 1 Cup

Bay Leaf – 1

Cinnamon Sticks – 1 inch

Cardamom Seed – 1

Clove – 3

Ghee – 3 tsp

Finely Chopped Onion – 1
To Temper
Mustard Seeds - 1/2 tsp
Dry Red Chilli - 2
Oil -1 tsp

Method

In a pressure cooker, add rice, bay leaf, cloves, cinnamon sticks, cardamom seed and 1 and ½ cups water and cook this until 2 whistles coms out. Once it done, let it cool down completely.

In a pan, add chopped spinach, green chillies, garlic pods, tomato and salt with few drops of water. Then cook for few minutes, then switch of the flame. Let it cool down and grind it as paste.

Heat ghee in a pan, add sliced onions and fry for few minutes. Add the cooked rice and fry well. Then add the ground paste, garam masala and mix well. Make sure, the greens masala coated well with rice.

Heat oil in a pan, add the tempering ingredients one by one and fry it for few seconds. Then transferred into rice. Sprinkle some ghee for extra fragrance and serve hot.

Healthy Mixed Veggies

It’s a simple and healthy mixed veggie which is very easy to prepare. This is a combination of mixed vegetables, coconut and cooked with some spices. You can have this for your breakfast too.

Happy Cooking :)

Ingredients

Chopped Mixed Vegetables - 2 Cups
(Carrot, Beans & Egg Plant)
Sliced Onions – 2 (Big)
Chopped Tomato – 1 (small)
Salt to taste
Chilli Powder – ½ tsp
Coriander Powder – 1 tsp
Grated Coconut – ¼ Cup
Chopped Coriander Leaves – few
To Temper
Mustard Seeds – ¼ tsp
Cumin Seeds – ½ tsp
Fennel Seeds – ¼ tsp
Urad Dal – 1 tsp
Channa Dal – 1 tsp
Curry Leaves – few
Dry Red Chilli – 2
Oil – 2 tsp
Method
Heat oil in a pan, add the tempering ingredients one by one and fry for few minutes.
Add the sliced onions with little salt and fry for 2 to 3 minutes. Now add chopped tomatoes and cook until it becomes mushy.
Now add the chopped vegetables and mix well. Add chilli Powder, coriander powder, turmeric powder with required water and close the lid, then keep cook for few minutes.
Once it done, add the grated coconut and mix well. Then switch off the flame and garnish with chopped coriander leaves.
Serve this healthy mixed veggie with hot steamed kuzhambu rice/rasam sadam.

Chicken Chukka

It’s a South Indian based Chicken Dry curry. In this dish, the chicken is marinated with some Indian spices and yogurt. Then cooked with other spices in kadai. This is basically dry chicken curry which goes very well with hot steamed rice and any variety rice.

 Ingredients

Chicken – 1 lb. (Cleaned, Washed & Chopped Small pieces)

Oil – 2 tsp

Ghee – 1 tsp

Fennel Seeds – 1 tsp

Cumin Seeds – 1 tsp

Garlic Pods – 10

Sliced Green Chilli – 3

Garam Masala – ½ tsp

Turmeric Powder – ½ tsp

Finely Chopped Onions – 1 Cup

Curry Leaves – few

Chopped Coriander Leaves – few

For Chicken Marinate

Yogurt – 2 tsp

Salt to taste

Torn Curry Leaves- few

For Dry Roast & Grind

Fennel Seeds – 1 tsp

Cumin Seeds – 1 tsp

Peppercorn – 1 tsp

Dry Red Chilli – 4

Chopped Ginger & garlic – 4 tsp

Peeled & Chopped Shallots – 10

Method

Heat a pan, and dry roast the ingredients which are under “for dry roast & grind” and fry for few minutes. Let it cool down. Then grind it as fine paste along with yogurt and salt.

In a bowl add chicken pieces, ground paste and mix well. Then keep it aside for at least 1 hour.

Heat oil & ghee in a pan, add cumin seeds, fennel seeds and fry for few seconds. Then add curry leaves, green chilli, garlic pods, chopped onions with little salt.

 

Once the onion gets slight golden in color add the marinated chicken and mix well.

Add turmeric powder, garam masala and mix it well. Close the lid and keep cook for 20 minutes or until the chicken cooked well. 

Once it done, add chopped coriander leaves and curry leaves. Serve this yummy chicken chukka with steamed white rice or roti.

Pumpkin Spice Pasta with Scrambled Eggs

This super simple pumpkin spice drenches your favorite pasta for a quick, warm and comforting your kids lunch box. Happy cooking :)

Ingredients

Pasta – 1 pack

Chopped Onion – 1 (Big)

Chopped Tomato – 1

Chopped Beans & Carrots – ½ Cup

Chopped Coriander Leaves - few

Crushed Ginger & Garlic – 1 tsp

Eggs – 3

Salt to taste

Pumpkin Spices – 1 tsp

Pepper powder to taste

Crushed Pepper to taste

Olive Oil – 2 tsp

Method

Bring a large pot of lightly salted water to boil, and cook the pasta for about 10 minutes, until it’s done. Drain and return the pasta to the pot.

Heat oil in a pan, add chopped onions and fry for a min. Then add salt, crushed ginger and garlic.

Add chopped tomatoes and fry until it becomes mushy. Then add chopped carrot and beans. Fry for few minutes, then add pumpkin spices, pepper powder, crushed pepper.

Break the eggs and pour into the veggies. Let it cook for a min then add the cooked pasta.

Mix well coated the masala with pasta and veggies.  

Sprinkle spices on top and serve hot yummy pasta.