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Fish Curry

Fish curry! My husband is a big seafood lover…homemade fish fry and fish curry top his list. So, we make sure that we make seafood at least twice a month. The first time I made fish curry was when I was newly married. It was a complete flop show 🙈. How much tamarind, how much spice, how much salt to put in the curry, I didn’t know! 🤷‍♀️ I still remember how disappointed my husband was when I killed his favourite dish. But he was sweet enough to eat without complaining. Now when I look back, it brings back so much laughter 😂. Back to the dish. This is a family recipe I learnt from my co sister Viji akka. The dish is a perfect balance of spices and tanginess. It is ready in almost no time. Also, not much grinding work, except for extracting the coconut milk. From personal experience, the curry tastes better on the next day of preparation, when the fish completely absorbs the flavor. So, I always prepare a little extra curry so that we can enjoy it the next day too. Make some fish fry …

Thandai

Looong time since I posted…exams had me held up…back today with a post. Because…
It’s Holi time! It’s the time when the Holika bonfire is lit and you meet your friends and family to douse them, from head to toe, in vibrant colours! But any occasion is incomplete without a sweet dessert to enjoy together…what better than some chilled Thandai to go with the heat? Thandai is a chilled dessert with a lot of nuts like almond, cashews, pista and also poppy seeds, melon seeds with a few spices. This is sweet and creamy dish, with just a hint of spice in it. The fusion of the flavours is a real treat for your taste buds. A glass of chilled Thandai is just what you need for the heat. Grab your colours, aim your pichkari and have a happy Holi!
Preparation time: 10 to 15 minutes| Cooking time: 15 to 20 minutesCourse: Dessert| Cuisine: IndianIngredients:Full cream milk- 1 ½ litres Sugar- 1 ½ cups Saffron- few strands Almonds- 25, blanched and peeled (refer notes) Cashew nuts- 20 (soaked) Pistachios- 30…

Prawns Roast

Prawns Roast Here’s another non-veg dish, ready in a jiffy. Just have to marinate the prawns, shallow fry on tawa, and mix with fried onions. And it’s good to eat. Very easy na? Deveining the prawns is the only boring step, but if you are as lucky as me, you can get it deveined at the store itself. This is a new addition to my recipe collection. The first-time trial itself turned out super good that it found place in my blog. Kids went gaga over this dish!
I first saw this dish on my friend Muthamizh Subash’s Instagram feed. I am a huge fan of her non-veg recipes. All her non-veg dishes have a magnetic red color and this is what attracted me to this dish too. The next thing I did was to ask her for the recipe and gave it a try. And it was as tasty as it looked. Do try it out and you will know for yourself…! Preparation time: 10 to 15 minutes| Cooking time: 10 to 15 minutes
Course: sides| Cuisine: IndianIngredients:Prawns- ½ kg Kashmiri red chili powder- 1 tblsp Coriander powder- 1 tsp Turmer…

Paneer Pav Bhaji

All the paneer lovers make some noise!! I love paneer. My kids love Pav Bhaji. And we love Paneer Pav Bhaji 😍! Yes, that’s right… The paneer just adds a new level of taste to the dish. This dish is loaded with veggies and if you add in some paneer, then your kids will ask for more and more servings to go along with the crispy pavs. And with homemade pav bhaji masala powder, you can enjoy tasty pav bhajis that suit your taste. Earlier, I used to make this dish using store brought pav bhaji masala powder. I made the powder at home when I was making the dish for the blog and needless to say, just loved it.  
Potato, peas and carrots are the main ingredients. The paneer adds a tasty twist. If you wanna pamper your kids more, then you can also grate some cheese on top of the bhaji and trust me, it tastes great 😆 One of my top choices for school box. Also good for a filling after school snack. Don’t forget to add some freshly chopped onions and squeeze some lemon on the bhaji before you st…

Pav Bhaji Masala Powder

Homemade is the best. No preservatives, perfect taste and customized spice levels. So here is the recipe for home made Pav Bhaji Masala Powder. The recipe is from Hebbar’sKitchen. Try this once and you will never consider buying store bought powder again. This adds the perfect taste to the paneer pav bhaji!
Preparation time: 5 minutes| Cooking time: 10 minutesCourse: masala| Cuisine: IndianIngredients:Coriander seeds- 4 tblsp Cumin seeds- 2 tblsp Bayleaf-2 Cloves-10 Cardamom-2 Cinnamon- 2 inch Pepper- 1 tblsp Fennel seeds- ¾ th tblsp Kashmiri red chilies- 6 to 7 Turmeric powder-1 tsp Dry mango powder-1 tblsp
Method:1.Dry roast coriander seeds and cumin seeds on low flame, in a thick bottomed pan, until aromatic. Remove and keep aside. 2.Now dry roast bay leaf, cloves, cardamom, cinnamon stick, pepper and fennel seeds. Dry roast on medium flame until aromatic and keep aside. 3.Dry roast Kashmiri red chilies till they puff up. 4.Allow everything to cool completely. Transfer to a mixer grinder. 5.Add t…

Death By Chocolate

*WARNING- extra chocolaty dish ahead* So, this is my hundredth Instagram post! 💃 It should be special na? To celebrate, I have made a divine dessert- Death By Chocolate! This is a super sweet dish, with alternating layers of chocolate brownie, vanilla ice cream, topped with yummy chocolate sauce and some crunchy peanuts. When I was first introduced to this dish, it was totally an alien dish to me. But once I tasted it, one thing became clear- this dish surely kills you with sweetness. The perfect dish for anyone with sweet teeth. 😉 You can surely order this dish, but making it at home is also not that hard. I have used homemade ice cream, homemade brownie and Hershey’s chocolate syrup along with some roasted peanuts to complete the dish. When you make the vanilla ice cream at home, you can enjoy a guilt free dessert, as we are not using any preservatives in the ice cream. Best eaten chill, with every scoop, you can treat yourself to the heavenly combination of brownie, ice cream, choc…