Saturday, November 27, 2010

Sabus Chilli Chicken

This is an easy dish and I cant think of anyone who doesn't like chilly chicken. whenever we have some guests on short notice, My husband helps me in this while I handle all the cleaning and arranging stuff. Lately he has become an expert in this.
and Here I am sharing my hubby dears chilly chicken secret.

1 Whole Boneless chicken cut into small cubes
1/2 tbsp ginger-garlic paste
1 egg (beaten)-optional
2 tbsp soy sauce
1 tbsp tomato sauce,
1 tbsp chili sauce,
1 tbsp cornflour
1/2 cup diced onions
1 cup diced capsicums-red and green
1 tsp Pepper powder
Salt to taste
Oil for frying

*Combine the Soy sauce, corn flour,ginger-garlic paste, salt and beaten egg into a medium bowl and mix completely. Use this mixture to marinate the chicken breast pieces. Let the chicken marinate in this mixture for 30 minutes. Next, heat the oil in a pan and add the marinated chicken. Fry the chicken until it is golden brown.
*In the left over oil fry the  chopped onion slightly.Add the ginger garlic paste.
*Add the 3 sauces,pepper.  and a pinch of salt.Stir continuously.
*Add the chicken pieces along with the diced Capsicum.
*Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Cook for 2-3 minutes.
*Serve Hot. Goes well with steamed / boiled rice/Fried rice.

Thursday, November 25, 2010

Carrot-Beans Mezhukkuvaratti

This is basically carrot beans stir fry.When making this, it is best not to add water. Instead keep the dish on simmer and stir occasionally to retain the natural colour.

Sliced Beans(length wise) -3 cups
Sliced Carrot(length wise) -3 cups
Green Chillies – 3 nos
Onion (Thinly Sliced) – 1 medium
Mustard Seeds- 1/2 tsp
Oil – 2 tbsp
Turmeric Powder -1/2 tsp
Salt – As required

Method:*Heat oil in a non stick pan.
*Splutter the mustard seeds.
*Add onions and saute till golden brown.
*Add the sliced beans and carrot along with little salt and Turmeric and mix well.
*Cover the pan and allow it to cook for around 10 mins or until the vegetables are tender.

Monday, November 22, 2010

Banana chips/Plantain chips

Kaya upperi or ethakka chips is a tasty and easy to make Kerala Snack which is often served alone or with the kerala sadya.

Oil - for frying

*Peel the outer skin of the Banana. Wearing a glows can help your hands from getting stained.
*Dissolve salt in minimum quantity of water and keep them aside.
*Heat the oil in a pan.  Cut the banana into thin slices with a sharp knife into the oil.when it is fried, take them out and sprinkle the salt solution while hot.
*Store the naturally yellow crispy banana chips in an airtight container when they are cooled.

Sunday, November 21, 2010


Vangi bath aka Brinjal rice is a Karnataka specialty . Out of the three years I stayed in Bangalore, this was one of the variety rice I liked.   When I planned to try the recipe, I was not sure about the outcome and Believe me. It tasted same or even better and the recipe was simple and easier than I thought.

Make sure brinjals are not overcooked that they become so mushy.It looks and tastes better with the brinjals intact.It is a full meal in itself  when served with Raitha and pappadam/Pappad.

Add few cooked  chicken pieces along with the brinjal and Non-vegetarians will absolutely love it. (that's what I did with my Hubby :)
It's a less-messy great tasting lunch pack for school/office.

Long brinjal (chop it into cubes and place it in salted water) - 1
Raw rice/Basmati Rice, washed and cooked -  1 and half Cup
Green chillies- 2 nos
Onion chopped - 2 nos
Coconut grated - half shell
Chilli powder - 2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Cumin powder - 2 tsp
Garam masala - 1 tsp
Salt -  to taste
Lemon - 1
Cashew nuts - few roasted

For Tempering:

Split urud dhal
Bengal gram dhal
Red chilli
Curry leaves
Asafoetida powder

* Heat oil in a pan and add Tempering ingredients.  Stir it till the seasoning is done.  Break the  red chillies into two before adding
* Add onion and curry leaves and saute it till light brown
* Add the brinjal pieces and stir until about 3/4 cooked. 
* Add the spice powders i.e. turmeric, coriander, chilli, cumin, garam masala and salt. Mix them properly.
* After about 5 minutes add the grated coconut and let it cook. if needed add little bit of water to help them cook faster and cook it with lid closed.
* Squeeze lemon onto the eggplant. let sit for 1-2 minutes
* Toss the Rice into eggplant, stir and heat it for few minutes. 
* Garnish it with some roasted cashew nuts

Friday, November 19, 2010

Broccoli Madness Salad

Souplantation salads were one of my favorites and this Broccoli salad is one on the Hit list especially for the sweet madness Dressing.This recipe is DELICIOUS! exactly like the broccoli salad at the souplantation and You will not regret trying it


1 bunch uncooked broccoli, cut into florets
1/4 cup crumbled cooked bacon
1/4 cup cashews
1/4 cup raisins
1/4 cup chopped red onion

Sweet Madness Dressing:
1 cup mayonnaise
1/3 cup sugar
2 tabl. apple cider vinegar


*Mix the broccoli, bacon, cashews, raisins and onions in a large bowl.

*In another bowl, beat the dressing ingredients together gently until smooth.

*About 10 minutes before serving, toss the salad with the dressing

Sunday, November 7, 2010

Ethakka boli

The traditional Deep Fried Plantain is known by several names like Ethakka Appam, Ethakka boli, Ethakka Baji,  Pazham Pori, Vazhakka appam. Heating the oil really hot absorbs less oil than frying them at low heat.


All purpose flour
Pinch of salt
Oil for frying


* Cut bananas into small pieces.cut them lengthwise into three pieces or you can cut them banana in the middle and make each piece into two or three lengthwise
* Mix together all purpose flour, water,sugar, Jeera, turmeric and salt in water to make a thick batter.
* Dip the bananas into this paste and fry them in oil.
* Drain them on to a paper napkin to remove excess oil.