Chilli Paneer Recipe | Paneer starter recipe | Paneer chilli dry restaurant style

chilli paneerChilli paneer dry is an Indo chinese dish .Anyone who prefers to eat less spices and masala ,would definitely vote for Indo chinese dish.Paneer chilli dry is a popular veg starter and also ordered as a side dish to have with veg fried rice,hakka noodles etc.It is made with a well balanced combination of fried cottage cheese(paneer) ,capsicum,onion and sauces.Once tried you will be tempted to try this recipe again and again 😉 .

So without too much of blah blah shouldn’t I be directly giving you the recipe 🙂 ?? Yes of course,it doesn’t need much introduction .. it’s all about chilli(spicy) and paneer.So,here comes the recipe.For video recipe click here:

Ingredients required :
Paneer/Cottage cheese - 200 gms
all purpose flour / maida - 1/4th cup
corn flour - 1/4th cup
salt - as per taste
capsicum - 1/2 portion of a medium sized capsicum.
onion - 1
finely chopped garlic - 1 tbsp
finely chopped ginger - 1 tbsp
finely chopped green chilli - 1 tsp
soya sauce - 1.5 tbsp
vinegar - 1 tbsp
chilli sauce - 2 tbsp
tomato sauce(optional) - 1 tbsp
chopped spring onion greens - 2 to 3 tbsp
Oil - for deep frying paneer and for 2 tbsp for shallow frying

Method : 
* Mix maida,corn flour and a pinch of salt in a mixing bowl.
* Add water as required and make a thick batter.Do not make the batter watery.
* Now add the paneer cut into an inch long slices or cubes.
* Mix it well and give a nice coating of batter to all the paneer slices.
* Next deep fry the batter coated paneer slices in oil.
* Keep the flame high while deep frying so that paneer doesn't absorb oil.
* once the paneer slices have got a crispy outer layer,remove them from oil and
  transfer them onto a tissue paper.
* Next in the oil deep fry onion slices and capsicum slices for about 1 minute.
  (Please refer the photo below)
* Similarly deep fry chopped capsicum for 1 minute.Keep aside the fried 
  onion and capsicum slices.
* Next,in a pan heat up 2 tbsp of oil.
* Once the oil is heated well,add garlic and ginger. Saute them for a minute.
* Next add finely chopped green chilli and fry on high flame for about 30 seconds.
* Next add 1.5 tbsps of soya sauce,1 tbsp of vinegar and 2 tbsps of chilli sauce.
* If required add a pinch of salt but remember,sauces will also have salt 
* Mix everything together and allow them to blend for 1 minute.Next add fried 
  onion and capsicum slices.Give a good toss.
* And now add in the crispy fried paneer cubes and mix well.
* Finally add finely chopped spring onion greens.Retain some for garnishing at the end.
* Give a good mix and serve.

Step by step photos :

1.In a mixing bowl take 1/4th cup of all purpose flour.chilli paneer recipe.mp4.00_00_08_05.Still001.jpg

2.To this,add 1/4th cup of corn flour.chilli paneer recipe.mp4.00_00_12_18.Still002

3.Also add a pinch of salt. chilli paneer recipe.mp4.00_00_16_17.Still003.jpg

4.Mix it well.chilli paneer recipe.mp4.00_00_22_00.Still004.jpg

5.Add required quantity of water to make a thick batter as shown in the photo below.chilli paneer recipe.mp4.00_00_29_19.Still005chilli paneer recipe.mp4.00_00_51_12.Still006

6.To this thick batter,add the paneer cubes or slices.Cut them either into 1 inch length cubes or rectangular slices.chilli paneer recipe.mp4.00_00_54_11.Still007.jpg

7.Give a good coating of the batter to paneer slices.chilli paneer recipe.mp4.00_00_58_17.Still008.jpg

8.Now deep fry the batter coated paneer slices on high flame until they get a crispy outer layer.chilli paneer recipe.mp4.00_01_17_17.Still009.jpg

9.Keep aside the fried paneer slices.Next,in the same oil fry chopped onion for only 1 minute as shown in the photo.chilli paneer recipe.mp4.00_01_54_27.Still010.jpg

chilli paneer recipe.mp4.00_02_04_16.Still011chilli paneer recipe.mp4.00_02_09_14.Still012

10.After onion,fry capsicum slices too.chilli paneer recipe.mp4.00_02_26_01.Still013

11.Keep aside the fried onion and capsicum slices.To make chilli paneer,take a nonstick pan and heat up 2 tbsp of oil.chilli paneer recipe.mp4.00_02_59_11.Still014chilli paneer recipe.mp4.00_03_01_18.Still015

12.To the hot oil add finely chopped garlic and ginger.Saute them .chilli paneer recipe.mp4.00_03_05_17.Still016chilli paneer recipe.mp4.00_03_08_01.Still017

13.Next add green chillies and fry for about 30 seconds.chilli paneer recipe.mp4.00_03_18_12.Still018.jpg

14.Next add soya sauce,chilli sauce and vinegar.Mix well and allow them blend together for 30 seconds.

chilli paneer recipe.mp4.00_03_30_23.Still019chilli paneer recipe.mp4.00_03_42_11.Still020chilli paneer recipe.mp4.00_03_55_14.Still021

15.Next add fried onion and capsicum and mix well.chilli paneer recipe.mp4.00_04_03_26.Still022.jpg

16.Add a pinch of salt.chilli paneer recipe.mp4.00_04_15_29.Still023.jpg

16.Now add fried paneer slices.Give a good toss.chilli paneer recipe.mp4.00_04_27_25.Still024

17.Now add a tbsp of tomato sauce.However, it is optional.chilli paneer recipe.mp4.00_04_40_13.Still025

18.Finally add spring onion greens and toss it again.chilli paneer recipe.mp4.00_04_56_29.Still026.jpg

19.Our paneer chilli dry is ready to serve 🙂 . Garnish it with some more finely chopped spring onion greens.chilli paneer recipe.mp4.00_05_13_23.Still028For the complete video recipe with detailed narration click here:

Happy cooking 🙂 .chilli paneer

Ginger chutney recipe | Allam chutney | chutney for pesarattu

Ginger chutney.mp4.00_00_04_13.Still001

Ginger chutney or allam chutney is one of the best home remedy for loss of appetite.Ginger is known to improve digestion.Also ginger chutney is a best match to have with pesarattu and with plain dosas too.It is easy to make and takes less number of ingredients.

Ingredients required:
refined oil - 2 tbsp
mustard seeds - 1 tsp
urad dal - 1 tbsp
dry red chillies(byadgi chillies) - 8 to 9
hing/asafoetida - peanut sized (or 1/4th tsp of hing powder)
chopped ginger - 5 to 6 tbsp
tamarind - small lime sized
turmeric powder - 1/2 tsp
jaggery - 9 to 10 tbsp(twice the quantity of ginger)
salt - to taste

* Heat up  oil in a pan.Add mustard seeds.Once mustard starts spluttering
  add urad dal.
* Once urad turns slightly brown,add dry red chillies and fry for 2 minutes.
* After frying red chillies add asafoetida,and chopped ginger.
* Also add a small lime sized lump of tamarind.
* Add turmeric powder fry for 1 more minute and turn off the flame.
* Allow the dried ingredients to cool and then add them to a blending jar.
* Add required amount of salt and grind them into a fine paste.DO NOT ADD WATER
  while grinding.
* Transfer the chutney to a bowl.This chutney can be stored in an air tight
  jar at room temperature up to 4 or 5 days.

Step by step photos :

1.In a pan heat up oil.Ginger chutney.mp4.00_00_08_13.Still002

2.Add mustard seeds and wait until it starts spluttering.Ginger chutney.mp4.00_00_11_09.Still003.jpg

3,Next add urad dal and fry it until it turns slightly brown in color.Ginger chutney.mp4.00_00_13_15.Still004.jpg

4.Next add byadgi red chillies and fry them for 2 minutes.Ginger chutney.mp4.00_00_15_28.Still005Ginger chutney.mp4.00_00_21_03.Still006

5.Next add hing and chopped ginger.Ginger chutney.mp4.00_00_29_14.Still007.jpgGinger chutney.mp4.00_00_36_03.Still008.jpg

6.Fry it and add tamarind.Ginger chutney.mp4.00_00_38_26.Still009.jpg

7.Finally add turmeric powder,fry well and turn off the flame.Ginger chutney.mp4.00_00_51_16.Still011

8.Once the fried ingredients have cooled transfer them into blending jar.Ginger chutney.mp4.00_01_13_15.Still012

9.Add required amount of salt and jaggery.Amount of jaggery should be twice that of ginger.Do not add water while grinding.Ginger chutney.mp4.00_01_25_00.Still013Ginger chutney.mp4.00_01_38_25.Still015

10.Grind into a fine paste and our ginger chutney will be ready to serve 🙂Ginger chutney.mp4.00_01_41_23.Still016Ginger chutney.mp4.00_01_49_18.Still017For the complete video recipe click here : Ginger chutney.mp4.00_00_04_13.Still001

Akki Rotti Recipe | traditional Karnataka style Akki rotti

DSC_0023.JPGAkki rotti is one of the popular breakfast item originated from Karnataka.There are 2-3 ways of making akki rotti.It can be done by soaking dosa rice for few hours and then grinding and making a thick batter from it.It can also be done with rice flour.In this post I have given the detailed akki rotti recipe using rice flour.

Ingredients required :
Rice flour - 1 cup
grated cucumber(optional) - 2 tbsp
grated carrot(optional) - 3 tbsp
finely chopped onion - 3 tbsp
finely chopped coriander leaves - 3 tbsp
grated / finely chopped ginger - 1 tsp
cumin seeds - 1 tsp
Salt - 3/4 tsp
refined oil(or butter or ghee) - to shallow fry the rotti

* In a mixing bowl take all the above mentioned ingredients except oil.
* Mix all the ingredients together and add water little by little to make 
  a dough.
* Take a big lime sized portion of the dough and place it on a butter paper
  or a plantain leaf that is greased with oil.
* Pat the rotti with your fingers (see the photo below) and make a thin rotti.
* Shallow fry the rotti on tawa.You can use little oil or butter or ghee to fry
  the rotti.
* These rottis go well with coconut chutney or any vegetable sagu.

Step by step photos :

1.In a mixing bowl,take 1 cup of rice flour.Akki Rotti.mp4.00_00_08_23.Still001.jpg

2.Next add grated cucumber(2 tbsp) and grated carrot(3 tbsp).Adding cucumber and carrot is optional but it adds to the taste.Optionally you can also add coarsely powdered roasted peanuts to give that extra crunchy taste to rottis.Akki Rotti.mp4.00_00_13_05.Still002Akki Rotti.mp4.00_00_16_12.Still0033.Next add 3 tbsps of finely chopped onion and finely chopped coriander leaves.Akki Rotti.mp4.00_00_19_07.Still004Akki Rotti.mp4.00_00_22_19.Still0054.Also add 1 tsp of finely chopped or grated ginger,3/4th tsp of salt (or as per taste) and a tsp of cumin seeds.Akki Rotti.mp4.00_00_25_23.Still006Akki Rotti.mp4.00_00_32_12.Still007Akki Rotti.mp4.00_00_35_11.Still0085.Mix everything together and then add water little by little to make a soft dough.Akki Rotti.mp4.00_00_49_29.Still010Akki Rotti.mp4.00_01_09_19.Still0116.Take a small portion of the dough and shape it like a ball.Place it on a plantain leaf greased with oil.You can also use butter paper for patting rotti.Akki Rotti.mp4.00_01_37_02.Still013Akki Rotti.mp4.00_01_47_17.Still0147.Try to pat the rotti as thin as possible to make it taste better.Akki Rotti.mp4.00_02_02_21.Still015.jpg8.Place the rotti along with plantain leaf (upside down) on a heated tawa for roasting the rotti. Wait for few seconds before you remove the leaf otherwise the rotti may tear.Akki Rotti.mp4.00_02_09_15.Still016Akki Rotti.mp4.00_02_17_21.Still0179.Roast the rotti well on both sides.Apply little oil or butter or ghee while roasting.And serve the rottis with coconut chutney or vegetable sagu.DSC_0023Happy cooking and enjoy akki rotti 🙂

Click here for complete video recipe :

omurice recipe or omelette rice


Omurice or omelette-rice is a dish consisting of an omelette wrapped over a vegetable fried rice or a chicken fried rice.Though exact origin of omurice is not clear,it is believed to be derived from a Japanese dish called yoshoku.For those kids who create a big fuss about whatever you serve to eat,just make this omurice (of course with all the vegetables in rice which they otherwise don’t eat 😉 ..) and give to them and see the magic … they will become your fans !!! I am telling this out my own experience 😉 .Though in our house we do eat chicken and fish(sometimes) we are not that big fans of nonveg dishes.So I have made this omurice with veg fried rice.You can also add thin strips or small pieces of boneless chicken,season it and fry it in oil and then add to the rice.Remaining procedure will be same.

In the japanese yoshoku recipe the method of making omelette is slightly different.They keep the eggs half cooked and cover the cooked layer upon the juicy and half cooked part in middle.They place the omelette on rice in a serving plate and then they cut the uppermost layer of the omellete making the juicy,half cooked egg surround the rice.And then they top it off with some sauce or ketchup.In this recipe I have made a simple full cooked thin omelette and wrapped it over the rice.Go ahead and see it yourself in the photos below 🙂 . So here comes the recipe for omurice.

For omelette - eggs -2 ,pinch of salt & pepper powder
For rice:
Cooked rice - 1 cup
Oil - 3 tbsp
ginger(finely chopped) -1 tsp
onion(finely chopped) - 2 tbsp
carrot(finely chopped) - 2 tbsp
capsicum(finely chopped) - 2 tbsp
beans(finely chopped) - 2 tbsp
salt - to taste
green chilli(finely chopped) - 1 tsp
tomato sauce - 3 tbsp

To serve : tomato ketchup

Method: * Heat up 3 tbsp of oil in a pan.
* Add ginger and onion,stir fry them in high flame for 2 minutes.
* Next add all the vegetables and green chilli.
* stir fry for 2 minutes on high flame.
* Add tomato sauce and mix it well.
* Next add cooked rice and salt.
* Mix everything together and cook it for 1 or 2 minutes
  while you continuously stir fry it.
* Fill the rice into a cup(tightly) and place the cup upside down on
  a serving  plate.
* Make omelette by beating 2 eggs with salt and pepper.Remove the chalazae
  as it improves the texture of omelette.
* Cook the omelette in low flame so that the texture of omelette remains even
  and yellow.Remove the omelette from pan and place it over the rice wrapping the rice.
* Optionally top it off with some tomato ketchup and show your drawing skills
  to your kid :)
* And our Omurice is ready to serve.

Step by step recipe with photos:

1.Heat up 3 tbsp of oil in a pan.omurice.mp4.00_00_09_05.Still0022.Add ginger.omurice.mp4.00_00_12_22.Still003.jpg3.Add onion and stir fry for 2 minutes on high flame.omurice.mp4.00_00_15_06.Still0044.Add all the vegetables.omurice.mp4.00_00_27_29.Still005omurice.mp4.00_00_29_16.Still006omurice.mp4.00_00_31_29.Still0075.Add green chilli.Stir fry for 2 minutes on high flame.omurice.mp4.00_00_46_22.Still0096.Add tomato sauce and mix well.omurice.mp4.00_01_04_26.Still0107.And now add cooked rice and salt to taste .Mix it well.omurice.mp4.00_01_22_02.Still011omurice.mp4.00_01_30_17.Still012

8.Transfer the rice into a cup.Fill it tight so that it retains cup shape when you transfer it onto a serving plate.omurice.mp4.00_02_13_09.Still014.jpg9.Beat 2 eggs,strain to remove the chalazae and add salt & pepper.Pour it onto the same pan. Cook on low flame to retain the yellow texture.See the step by step photos below.omurice.mp4.00_02_16_13.Still015omurice.mp4.00_02_54_27.Still016omurice.mp4.00_03_02_22.Still017omurice.mp4.00_03_08_29.Still018omurice.mp4.00_03_32_21.Still019omurice.mp4.00_03_59_23.Still02010.Place the rice on a plate upside down.Remove the cup.And now place the omelette on the rice and tuck it near the rice edges as shown in the photo below.omurice.mp4.00_04_18_16.Still021Show off (lol) your drawing skill to your kid by drawing a smiley on top with ketchup.And our tasty omurice..yes .. omurice is ready to serve 🙂omurice.JPG

omurice.mp4.00_04_46_08.Still022omurice.mp4.00_04_49_12.Still023And you can find complete video recipe here:

For more video recipes SUBSCRIBE to my youtube channel:

Natural Sleeping Drug !!!


Are you suffering from loss of sleep ? Looking for a natural home remedy for sleeplessness that has no side effects ? You must try this healthy drink made with poppy seeds and coconut milk.Traditionally called gasagase payasa in our native language,this is nothing but poppy kheer.Very easy,very healthy kheer that can be made with minimal number of Ingredients.One glass of poppy kheer before bedtime and see the magic 🙂 you will fall asleep in no time.This kheer will also relieve you from joint pains.And here comes the recipe 🙂

Ingredients required :
Poppy seeds - 1 cup
homemade thin coconut milk - 3 cups
homemade thick coconut milk - 1.5 cups
jaggery - 3/4 cup
cardamom powder - 1/2 tsp

* Dry roast poppy seeds in low flame for 4 to 5 minutes.
* Grind the dry roasted poppy seeds by adding little water in a blending jar.
* Add the poppy seed paste to a pan or a wok and add 3 cups of thin coconut milk to it.
* Mix it well and then turn on the flame.
* Let it boil for 5 minutes in low to medium flame.
* After 5 minutes add 3/4 cup of jaggery and stir it.wait until jaggery melts.
* Once the jaggery has melted and the mixture has come to the second boil,
  add thick coconut milk.
* Stir it and boil it in low flame for 3 minutes under closed lid.
* Turn off the flame after 3 minutes.And finally add cardamom powder and mix.
* Allow this to cool and then serve it in a glass.
* 1 glass of this drink before going to bed would make you get a good sound sleep
  and remove any existing body pain too.

Step by step recipe with photos:

1.Dry roast poppy seeds in a pan.poppykheer.mp4.00_00_10_23.Still002poppykheer.mp4.00_00_18_01.Still0032.Transfer the dry roasted poppy seeds to blending jar,add little water and grind it into a fine paste.poppykheer.mp4.00_00_34_07.Still004poppykheer.mp4.00_00_43_00.Still005poppykheer.mp4.00_00_58_02.Still0063.Transfer the poppy seed paste to a pan or a wok and add 3 cups of fresh homemade thin coconut milk.Mix it well and turn on the flame.It is important to use homemade and fresh coconut milk and not the shop bought as it may contain some preservatives.poppykheer.mp4.00_01_05_10.Still007poppykheer.mp4.00_01_10_29.Still0084.Keep stirring it and let it boil in medium flame for 5 minutes.After 5 minutes add 3/4 cup of jaggery.poppykheer.mp4.00_01_38_18.Still009poppykheer.mp4.00_02_08_16.Still0105.Once the jaggery has melted and the mixture has come to second boil,add fresh homemade thick coconut milk.poppykheer.mp4.00_02_33_26.Still011.jpg6.Close it with a lid and boil it in low flame for 3 minutes.And then turn off the flame.poppykheer.mp4.00_02_51_02.Still012.jpg7.After turning off the flame add cardamom powder and mix it.poppykheer.mp4.00_03_08_23.Still014.jpg8.Allow the kheer to cool down and then serve it in a bowl or glass.poppykheer.mp4.00_03_24_24.Still015poppykheer.mp4.00_03_32_18.Still016And our natural sleeping drug poppy kheer or gasagase payasa is ready to drink 🙂 .. For video recipe click here:

Jeegujje Podi | Bread fruit fritters | Jeegujje da Podi


Jee gujje podi is one such traditional evening snack I have seen since my childhood in and around Udupi Mangalore regions.We had a jee gujje tree in our backyard and my mother used to make this for us.Jee gujje also called as Bread fruit looks like a mini jackfruit but tastes almost like a potato.Bread fruit is know to have lot of health benefits.

We can make jee gujje podi by either shallow frying or deep frying in oil.I have made it by using shallow fry method.Also you can make variations to the batter by using rice flour and gram flour mixture.Here I have shared the traditional way of making the podi in which we soak dosa rice for an hour or so and then grind it with roasted spices to make the batter for podi.You can find the video recipe on our youtube channel.

Ingredients required:
Jee gujje or Bread fruit - 1
(below measurements are for 1/4 th portion of a large sized bread fruit)
Dosa rice - 1 cup
Dry red chillies - 5
Urad dal - 2 tbsp
Coriander seeds - 2 tsp
Cumin seeds - 1 tsp
Asafoetida - a pinch
Salt - to taste
oil - 2 to 3 tbsp

Method : 
* Remove the peels of jee gujje.
* Cut the jee gujje into 4 portions vertically.
* Take 1 portion and remove the middle part and discard it.
* Make thin slices of jee gujje and soak it in water for 30 minutes.
* For the batter soak dosa rice for 1 hour.
* After 1 hour drain the water from soaked rice and keep it aside in a bowl.
* Dry roast urad dal,coriander seeds,cumin seeds,dry red chillies and a 
  pinch of asafoetida in low flame for 3 to 4 minutes.Allow the roasted spices
  to cool.
* Add the roasted spices,soaked and drained dosa rice along with salt to taste
  to a mixie jar and grind it into a fine and thick batter by adding little
* Bring the batter into right consistency.
* Drain the water from soaked jee gujje slices.
* Dip the slices in batter and shallow fry them in oil.You can also deep fry 
  them in oil for better taste.
* Shallow fry them in low flame on each side for 3 to 4 minutes and remove 
  onto a plate.
* Our crispy and tasty jee gujje podi will be ready to eat :)

Step by step recipe with photos:

1.Remove the peels from jee gujjeJee gujje podi.mp4.00_00_20_02.Still002.jpg2.Cut jee gujje vertically into 4 portions and remove the inner most part and discard it.Jee gujje podi.mp4.00_01_16_17.Still004.jpg3.Cut one portion into thin slices.Jee gujje podi.mp4.00_01_35_07.Still0054.Soak the slices of jee gujje in water for 30 minutes.Jee gujje podi.mp4.00_01_54_17.Still006

5.Dry roast urad dal,coriander seeds,cumin and red chillies in a pan.Jee gujje podi.mp4.00_02_02_18.Still007Jee gujje podi.mp4.00_02_05_24.Still008Jee gujje podi.mp4.00_02_07_28.Still009Jee gujje podi.mp4.00_02_10_08.Still0106.Dry roast the spices for 3 to 4 minutes in low flame.Just before turning off the flame add a pinch of hing powder or asafoetida to the pan and roast it.Jee gujje podi.mp4.00_02_20_07.Still0127.For batter preparation soak dosa rice in water for 1 hour.Drain the water from soaked rice and transfer the rice into a mixie jar.Jee gujje podi.mp4.00_02_50_23.Still014.jpg8.Also add the dry roasted and cooled spices into the jar along with salt and little water.Jee gujje podi.mp4.00_02_58_25.Still015Jee gujje podi.mp4.00_03_01_24.Still0169.Grind it and make a fine and thick batter.Bring the batter into right consistency.Jee gujje podi.mp4.00_03_20_01.Still017Jee gujje podi.mp4.00_03_41_20.Still01810.Apply 2 tbsp of oil on a tawa.Jee gujje podi.mp4.00_03_45_28.Still01911.Dip the jee gujje slices in the batter and shallow fry in low flame on each side for 3 to 4 minutes.Jee gujje podi.mp4.00_03_59_21.Still020Jee gujje podi.mp4.00_04_08_25.Still021Jee gujje podi.mp4.00_04_17_29.Still02212.Remove it on a tissue paper after frying well on both sides.And our crispy and tasty Jee gujje podi is ready to taste 🙂 Jee gujje podi.mp4.00_04_34_09.Still023podiComplete video recipe can be found here:

Dum Aloo Recipe | Kashmiri Aloo Dum Recipe

Dum aloo

Dum Aloo is one of the easy,tasty and frequently ordered north Indian curry in any restaurant 🙂 .Also know by the names Kashmiri Shahi Dum Aloo or Shahi Dum Aloo ,it is an aloo curry made with a mix of yogurt and spices mainly the kashmiri red chillies or degi mirch.This gravy goes well with roti,chapati,paratha and also with few rice items like jeera rice,pulao,ghee rice,veg biryani etc.

Complete video recipe can be found on our youtube  channel Shetty’s Kitchen

In this post you will see the recipe with step by step photos.

Ingredients required:
baby potatoes - 500 gms
hung curd or yogurt - 150 ml
kashmiri red chilli powder - 3 to 4 tsp
turmeric powder - 1/3 + 1/4 tsp
oil - 6 tbsp
ginger garlic paste - 1/2 tsp
whole garam masala - 1/2 inch cinnamon + 4 cloves + 
                     1 mace strand + 1 black cardamom
cumin powder(raw or roasted)- 1/2 tsp
coriander powder - 1 tsp
garam masala powder-1/2 tsp
kasuri methi - 1 tsp
cashew nuts - 20
salt - to taste
tomato puree - of 4 medium sized tomatoes
chopped coriander leaves - 1 tbsp

Method :
* boil the baby potatoes in pressure cooker upto 2 whistles
* let the boiled potatoes cool completely before removing the peels.
  once it cools remove the peels and prick the potatoes with help of a 
* In a pan heat up 4 tbsp of oil(you can also deep fry the boiled potatoes)
* Once the oil is heated well,add 3/4 tsp of red chilli powder and 1/3 tsp
  of turmeric powder and fry it.
* Next add the boiled,peeled and pricked baby potatoes .Fry it in low flame 
  for 4 to 5 minutes and keep aside the fried potatoes.
* In a mixing bowl,beat 150 ml of curd and add 1/2 tsp of red chilli powder to it.
* Next in a seperate kadai,pan or a wok heat up 2 tbsp of oil.Once the oil is
  heated well add 1/2 tsp of ginger garlic paste and fry.
* Next add crushed whole garam masala spices listed above.
* Also add cumin powder,coriander powder,turmeric powder and 2 tsp of
  red chilli powder.
* Add tomato puree and cook it in medium flame for 2 minutes under closed lid.
* After 2 minutes add beaten curd and stir once.After adding curd keep the flame low
  and keep stirring to avoid the gravy from curdling.
* wait until the gravy comes to first boil.
* Once the gravy starts boiling add 1/2 cup water.You can adjust the gravy
  consistency as per your need.Again wait until it comes to a boil.
* Once the gravy comes to a 2nd boil add 1/2 tsp of garam masala powder and
  shallow fried potatoes and mix well.
* Next add salt to taste and close the lid and cook it for
  3 minutes in low flame.
* After 3 minutes open the lid,stir well and add 1 tsp crushed kasuri methi.
* Mix well and turn off the flame.
* Finally add finely chopped coriander leaves and mix it.
* Our tasty kashmiri dum aloo is ready to serve.

Step by step recipe with photos:

1.Take 500 gms of baby potatoes .Wash them well and boil in pressure cooker up tp 2 whistles.Remove the peels.kashmiri dum aloo.mp4.00_00_04_09.Still0012.Next,prick the boiled and peeled potatoes with help of a toothpick.kashmiri dum aloo.mp4.00_00_07_00.Still002kashmiri dum aloo.mp4.00_00_10_15.Still0023.In a pan heat up 4 tbsp of oil and once the oil is heated well add kashmiri red chilli powder and turmeric powder.kashmiri dum aloo.mp4.00_00_34_23.Still004kashmiri dum aloo.mp4.00_00_37_22.Still005kashmiri dum aloo.mp4.00_00_39_26.Still0064.Add the boiled baby potatoes to the pan and shallow fry it by stirring it in between for about 4 to 5 minutes in low flame.kashmiri dum aloo.mp4.00_00_55_07.Still0085.Keep aside the shallow fried baby potatoes.Next in a mixing bowl add 1/2 tsp of kashmiri red chilli powder to 150 ml of beaten hung curd or yogurt.Mix it well.kashmiri dum aloo.mp4.00_01_17_10.Still009kashmiri dum aloo.mp4.00_01_24_18.Still0106.Keep aside the curd.Next in a wok or a kadai heat up 2 tbsp of oil.kashmiri dum aloo.mp4.00_01_43_14.Still011.jpg7.Add 1/2 tsp of ginger garlic paste and fry it for a minute.kashmiri dum aloo.mp4.00_01_45_19.Still012.jpg8.Next add crushed whole garam masala spices and roasted cumin powder.You can also add raw cumin powder.kashmiri dum aloo.mp4.00_02_03_04.Still014kashmiri dum aloo.mp4.00_02_10_21.Still0159.Fry it well and next add coriander powder,red chilli powder and turmeric powder.Fry them well.kashmiri dum aloo.mp4.00_02_17_13.Still016kashmiri dum aloo.mp4.00_02_19_26.Still017kashmiri dum aloo.mp4.00_02_22_16.Still01810.Next add tomato puree of 4 medium sized potatoes and mix well.Cook this for 2 minutes in medium flame.kashmiri dum aloo.mp4.00_02_27_28.Still019.jpg11.Next add cashew nut paste.Take about 20 cashew nuts,soak it in water for 10 minutes and make a fine paste of it.Add this paste and mix well.kashmiri dum aloo.mp4.00_03_03_15.Still021.jpg12.Next add beaten curd.After adding curd flame should be kept low and gravy should be continuously stirred to avoid the gravy from curdling.kashmiri dum aloo.mp4.00_03_33_13.Still001.jpg13.Once the gravy comes to first boil add water as required.Do not add more than a cup of water.kashmiri dum aloo.mp4.00_03_52_08.Still022.jpg14.After adding water wait again until the gravy comes to second boil.Once it starts boiling add garam masala powder, mix well and then add shallow fried potatoes.kashmiri dum aloo.mp4.00_04_16_24.Still023kashmiri dum aloo.mp4.00_04_24_27.Still02416.After cooking it in low flame for 3 minutes add 1 tsp of crushed kasuri methi,mix well and turn off the flame.Finally add chopped coriander leaves.

kashmiri dum aloo.mp4.00_05_08_00.Still027kashmiri dum aloo.mp4.00_05_31_22.Still02817.And our tasty kashmiri dum aloo is ready to serve 🙂kashmiri dum aloo.mp4.00_05_53_24.Still029.jpgDum aloo.JPGComplete video recipe can be found here : .For more video recipes SUBSCRIBE to our youtube channel:

Vegetable Biryani Recipe | hyderabadi veg dum biryani | veg dum biryani recipe

Vegetable biriyani or simply called veg biryani is one of the most popular rice item ordered in any restaurant by vegetarians.One of my personal favorite rice item and I make it mostly for sunday special lunch 🙂 .In this post you will see the step by step recipe of healthy and nutritious veg dum biryani or vegetable biryani.Video recipe can be found on our youtube channel Shetty’s kitchen.

Ingredients to partially cook the rice :
Cinnamon sticks - 2 to 3
Shahi Jeera - 1 tsp
Cloves - 7 to 8
Mace strands - 5 to 6
Salt -to taste
Basmati rice - 400 gms
Ghee - 2 tsp

Ingredients to partially cook the vegetables :
Oil - for deep frying
Potato cubes - 1/2 cup
Cauliflower florets - 1 cup
Beans - 1 cup
carrot - 1/2 cup
green peas - 1/2 cup
Tomato - 1/4 cup
Ghee - 5 to 6 tsp
Ginger garlic paste - 1 tsp
Salt - to taste
Turmeric powder - 1/2 tsp
Biryani masala powder - 2 tsp
Green chillies - 2
Red chilli powder - 1/2 tsp
curd - 1/2 cup
mint leaves - 1/4 cup
coriander leaves - 1/4 cup

For layering :
Brown onions - 1 cup
Mint leaves - 1/4 cup
Coriander leaves - 1/4 cup
Cashew nuts - 2 tbsp
food color - a pinch (optional)
ghee - 2 tsp

* First cook the rice partially.In a vessel keep water for boiling .
* Once water starts boiling add cinnamon,cloves,shahi jeera,
  cloves,mace strands and salt.
* Next add rice and cook it upto 70 to 80 %.
* Drain the water from rice and keep aside the cooked rice.
* Next step is to cook the vegetables partially.In a kadai deep fry potato 
  and cauliflower.Deep fry only until they are cooked 50 to 60%.
* Keep aside the fried potato cubes and cauliflower florets.
* Next,in a wok heat up 4 tsps of ghee.To this add 1 tsp ginger garlic paste 
  and saute for a minute.
* Next,add finely chopped tomato and saute for 1 more minute.Next add
  1/4 tsp of salt,1/2 tsp of turmeric powder,2 tsp of biryani masala powder.
* Mix it well and add 2 green chillies and the vegetables.Add carrot,beans 
  and green peas.Also 2 more tsps of ghee.
* Next add deep fried potato and cauliflower.Mix it well and then add 1/2 tsp
  of red chilli powder and 1/2 cup of curd.Mix everything together and finally 
  add fresh coriander leaves,fresh mint leaves , salt to taste.Cook this for 
  2 to 3 minutes and keep aside the cooked vegetables.
* Next we can start layering the rice and vegetables for making biryani.
* Heat a tawa on high flame for 5 minutes.Meanwhile in a seperate biryani handi
  or a wok start layering the rice and vegetables.
* First spread a layer of cooked rice.
* Upon the layer of rice spread a layer of vegetables.And 3rd layer will be again rice.
* Next spread a layer of brown onions,followed by some fresh mint leaves,
  coriander leaves, cashew nuts,diluted food color and 2 tsp of ghee.
* Tightly secure the wok with a foil sheet before closing it with a lid.
* Place the biryani handi or the wok on the preheated tawa.
* Cook it in low flame for 20 minutes.
* And our vegetable biryani will be ready to serve :)

Step by step recipe with photos:

1.Take a vessel and keep some water for boiling.Take about twice the quantity of rice.VegBiryani.mp4.00_00_11_13.Still002.jpg

2.Add 2 to 3 sticks of cinnamon to boiling water.VegBiryani.mp4.00_00_13_17.Still003.jpg

3.Add 1 tsp of shahi jeera,7 to 8 cloves and 5 to 6 strands of mace(javitri).VegBiryani.mp4.00_00_15_29.Still004VegBiryani.mp4.00_00_19_08.Still005VegBiryani.mp4.00_00_22_00.Still0064.Also add salt as per taste.VegBiryani.mp4.00_00_24_21.Still0075.Next add rice to boiling water.Keep rice soaked in water for 30 minutes before adding it to boiling water.6VegBiryani.mp4.00_00_29_16.Still008.jpg6.Add 2 tsp of ghee and cook the rice until rice is cooked up to 70%.VegBiryani.mp4.00_00_36_23.Still010VegBiryani.mp4.00_00_46_12.Still0128.Drain the water from cooked rice and keep aside the rice.Next in a kadai deep fry 1/2 cup of potato cubes and 1 cup of cauliflower florets.VegBiryani.mp4.00_00_55_22.Still013VegBiryani.mp4.00_01_27_11.Still0149.Keep aside the deep fried vegetables.Take a wok and heat up 4 tsp of ghee.VegBiryani.mp4.00_01_56_18.Still015.jpg10.Add a tsp of ginger garlic paste and 1/4 cup of finely chopped tomato.Fry them well.

VegBiryani.mp4.00_02_04_13.Still016VegBiryani.mp4.00_02_12_26.Still01711.Once the tomatoes are cooked well and turn mushy add salt,turmeric powder and 2 tsp of biryani masala powder.VegBiryani.mp4.00_02_23_03.Still018VegBiryani.mp4.00_02_28_07.Still019VegBiryani.mp4.00_02_34_25.Still02012.Give a good mix and add green chillies and vegetables.VegBiryani.mp4.00_02_42_29.Still021VegBiryani.mp4.00_02_51_12.Still022VegBiryani.mp4.00_02_54_22.Still023VegBiryani.mp4.00_02_56_25.Still02413. Mix everything,add 1 tsp of ghee,deep fried potato and cauliflower.VegBiryani.mp4.00_03_04_20.Still025VegBiryani.mp4.00_03_13_21.Still02614.Mix well and add 1/2 tsp red chilli powder and 1/2 cup of curd.

VegBiryani.mp4.00_03_20_19.Still027VegBiryani.mp4.00_03_31_14.Still02815.Also add few fresh mint leaves,coriander leaves and salt . Mix it well.Cook it on low fame for 2 minutes and switch off the flame.

VegBiryani.mp4.00_03_43_25.Still029VegBiryani.mp4.00_03_46_07.Still030VegBiryani.mp4.00_03_51_02.Still03116.Pre heat a tawa on high flame for 5 minutes.VegBiryani.mp4.00_04_11_25.Still03317.While the tawa is getting pre heated take a wok or a vessel in which you want to make biryani.Start layering the rice and vegetables.First spread a layer of partially cooked rice as shown in the picture below.VegBiryani.mp4.00_04_21_06.Still034.jpg18.Next spread the layer of fried vegetables.You can spread the entire quantity of fried vegetables.VegBiryani.mp4.00_04_41_02.Still035.jpg19.As a third layer spread rice again.VegBiryani.mp4.00_04_52_25.Still036.jpg20.Next spread a layer of brown onions followed by few mint leaves,coriander leaves,diluted food color and few cashew nuts.If you want you once again spread a layer of brown onions.VegBiryani.mp4.00_05_12_21.Still037VegBiryani.mp4.00_05_27_23.Still038VegBiryani.mp4.00_05_41_01.Still04021.Finally add a tsp of ghee and seal the vessel tightly with a foil sheet and then close it with a lid and place the vessel on pre heated tawa and cook it on lowest flame for 20 minutes.VegBiryani.mp4.00_05_48_17.Still042VegBiryani.mp4.00_06_00_27.Still043VegBiryani.mp4.00_06_10_07.Still04422.And our vegetable biryani will be ready to serve 🙂VegBiryani.mp4.00_06_33_23.Still045VegBiryani.mp4.00_06_44_19.Still046

For the complete video recipe click here: . For more video recipes and instant notification on new uploads SUBSCRIBE to our youtube channel: .Happy cooking 🙂

Prawns Pulimunchi | Prawns Puli Munchi recipe

prawns pulimunchiIn one of my earlier posts I have given the recipe for bangude pulimunchi or Spicy and tangy Mackerel masala curry. Prawns puli munchi recipe is almost similar to bangude pulimunchi except for few spices and ingredients.Here comes a detailed recipe with step by step photos.

Prawns -  500 gms
Oil - 4 tsp
Crushed garlic - 1 tsp
Salt - to taste
For masala :
Dry red chillies - 8 to 10
Tamarind - small lime sized lump
Green chillies - 4
Cumin seeds - 1 tsp
Mustard seeds - 1/2 tsp
Garlic cloves - 7
Turmeric powder - 1/2 tsp

* First prepare the masala by grinding all the ingredients 
  for masala listed above.Let it be a fine masala paste. 
* Keep aside the masala paste.In a pan heat up 4 tsp of oil.
* Once the oil is heated well,add crushed garlic and saute it.
* Next add prawns.Prawns can be marinated with salt and turmeric powder
  30 minutes before making the pulimunchi.
* After adding marinated prawns to oil fry it in low or medium flame 
  for 10 minutes or until the water content completely dries out.
  Keep stirring it in between.
* After frying prawns well,add already prepared masala and mix it well.
  Add little water and adjust the consistency as per your requirement.
* Add required amount of salt.
* Cook the prawns along with masala in medium to low flame for 5 minutes
* And our prawns puli munchi will be ready.

Step by step photos :

1.First in a mixie jar add dry red chillies,tamarind,green chillies,turmeric powder,garlic cloves,cumin seeds and mustard seeds.PrawnsPulimunchi.mp4.00_00_22_07.Still001PrawnsPulimunchi.mp4.00_00_25_26.Still002PrawnsPulimunchi.mp4.00_00_29_24.Still003PrawnsPulimunchi.mp4.00_00_32_28.Still004PrawnsPulimunchi.mp4.00_00_36_07.Still005PrawnsPulimunchi.mp4.00_00_39_01.Still006PrawnsPulimunchi.mp4.00_00_42_05.Still007

2.Add little water and grind it into a fine paste.PrawnsPulimunchi.mp4.00_00_46_18.Still008PrawnsPulimunchi.mp4.00_00_53_16.Still009

3.Keep aside the masala and heat up 4 tsp oil for frying the prawns.PrawnsPulimunchi.mp4.00_00_57_20.Still010

4.Add crushed garlic to heated up oil and saute it for a minute.PrawnsPulimunchi.mp4.00_01_02_18.Still011.jpg5.Next add the marinated (with salt & turmeric powder) and de-veined prawns and fry them in low to medium flame for 10 minutes.Keep stirring in between.PrawnsPulimunchi.mp4.00_01_12_04.Still0126.After frying prawns for 10 minutes and water contents are dried,add prepared masala paste and mix well.Fry prawns again with masala for 5 more minutes.PrawnsPulimunchi.mp4.00_01_50_01.Still014PrawnsPulimunchi.mp4.00_02_02_26.Still0157.Add required amount of water depending on the gravy consistency that you need.PrawnsPulimunchi.mp4.00_02_29_22.Still0178.Add salt as per taste,mix well and boil cook it for few more minutes.PrawnsPulimunchi.mp4.00_02_42_12.Still018PrawnsPulimunchi.mp4.00_02_56_07.Still0209.And our tasty,spicy and tangy prawns pulimunchi will be ready to serve 🙂prawns pulimunchiClick here for complete video recipe :


Peanut chikki recipe | Moongfali ki chikki | How to make peanut chikki with jaggery

Peanut chikki.JPGPeanut chikki or moongfali ki chikki or shenga chikki is an easy yet tricky Indian sweet.It doesn’t require much ingredients but definitely requires sense of time 🙂 .If you are a peanut lover then probably this would come on top in your list of peanut recipes.Here is a perfect,no fail peanut chikki recipe with step by step photos.

Give it a try and you will keep doing it always 🙂

Ingredients : 
peanuts - 1 cup
jaggery -
ghee - 1 tsp

* Dry roast 1 cup of peanuts in low flame for about 15 minutes until
  they become crisp.Dry roast them in low flame so that they dont become dark in color.
* Remove the peels of dry roasted peanuts once they come to room temperature.
  To remove the peels slightly rub them with your fingers.
* Split the peanuts into after removing the peels and keep aside
  roasted,peeled and split peanuts on a plate.
* Proceed towards making jaggery syrup.To the pan add 3/4 cup of jaggery 
  and 1/4 cup of water.Keep stirring.Let the jaggery melt.
* Keep stirring the syrup and at one stage if you drop little syrup into
  cold water in a cup and try to bring it together,then you can easily give 
  it a ball shape.At this stage you should add the roasted and split peanuts to the
  jaggery syrup.
* Mix peanuts well with the jaggery syrup and pour it on a rolling board
  greased with ghee or any steel plate (preferably back side of the plate).
* Allow the mixture to cool for some time.Before it cools completely
  make cut marks on the chikki.If you wait until it becomes hard you may not
  be able to make cut marks and give a good shape to chikkis.
* Little later remove the chikkis from rolling board and keep each chikki 
  separately on a plate.Store it in an air tight jar once it becomes hard 
  and enjoy crispy peanut chikkis.

Step by step recipe with photos:

1.Dry roast 1 cup of peanuts in low flame for 15 minutes.Do not let them become dark.peanut chikki.mp4.00_00_06_22.Still001peanut chikki.mp4.00_00_34_15.Still0022.Remove the peels by slightly rubbing it in your palm and after removing the peels split the peanuts into two.peanut chikki.mp4.00_01_42_28.Still003peanut chikki.mp4.00_01_47_25.Still0043.Keep aside the peanuts.Next for preparing jaggery syrup add 3/4th cup of jaggery to the pan and 1/4th cup of water.peanut chikki.mp4.00_01_54_25.Still005peanut chikki.mp4.00_02_07_20.Still0064.Keep stirring the syrup. Jaggery would melt,continue to stir until the syrup reaches a consistency such that if you drop little syrup in cold water,you will be able to bring it together and form a small ball.peanut chikki.mp4.00_02_26_18.Still007peanut chikki.mp4.00_03_27_02.Still0095.Now add the roasted peanuts and mix it well.You should be quick in stirring and pouring the mixture onto a plate.Do not stir it for a long time after adding peanuts to the syrup as you may not be able to spread and shape the chikki.peanut chikki.mp4.00_03_49_21.Still010peanut chikki.mp4.00_04_15_29.Still0116.Roll it and give an even surface and thickness all over.peanut chikki.mp4.00_04_46_24.Still012.jpg7.Let it cool for sometime and then make cut marks.You cannot make cut marks if it cools completely.So do not wait until it becomes hard for making cut marks.Also cut mark is done to give chikkis an even and proper shape.peanut chikki.mp4.00_05_06_10.Still013.jpg8.Once it comes to room temperature remove the chikkis from rolling board and place them on a plate.Wait for some more time and the chikkis would become hard and crisp just like the ones we get in shops 🙂 peanut chikki.mp4.00_05_45_22.Still015peanut chikki.mp4.00_06_08_01.Still0169.And our tasty and crisp peanut chikkis will be ready to taste.peanut chikki.mp4.00_06_36_23.Still017.jpgFor the complete video recipe click here :

For more video recipes SUBSCRIBE to our youtube channel : Shetty’s Kitchen

Bangude Pulimunchi | Spicy Mackerel Curry

1.jpgIts been 3 months since I uploaded a video recipe on How to make Bangude pulimunchi-a popular fish masala curry in Udupi Mangalore regions.I have always been thinking to start a blog but with my current schedule and also being a mother of one of the most hyperactive girl child 🙂 it was difficult to find time for blogging.But when I saw my youtube video being embedded in some other website ( I decided that my recipes should get the due credit and right place to publish and hence I started this blog.

Bangude pulimunchi,the spicy and tangy Mackerel Masala Curry is a typical bunt style of making Mackerel fish Masala curry.I prepend the word “Masala” before “curry” because that is how it is 🙂 a thick semi gravy kind of mackerel fish curry.Personally I am not a big fan of seafood but I have learnt many seafood recipes and chicken recipes by my mother.In this blog post I have explained detailed recipe with step by step photos which should make it very easy for the reader to follow the recipe.The recipe is popular in youtube under the link : So here comes the text recipe 🙂

Mackerel Fish - 500 gms
Dry Red Chillies(Byadgi) – 20
Pepper corns – 1 tsp
Cumin – 1 tsp
Mustard – ½ tsp
Methi seeds – ¼ tsp
Coriander seeds – 2 tbsp
Garlic cloves – 10
Salt – to taste
Curry leaves – 6 to 7
Coconut oil – 3 to 4 tbsp
Turmeric powder – ¼ tsp
Green chillies – 2
Tamarind – 2 lime sized lumps
Onion – 1 medium sized
Ginger – 1 inch

* Marinate fish with salt and 1/2 tsp of turmeric powder and 
  keep aside for 30 minutes.
* In a pan dry roast red chillies,pepper corns,coriander seeds,
  cumin seeds,mustard seeds and fenugreek seeds without adding oil.
* Keep aside all the dry roasted spices to cool.Once they are cooled 
  add them to a mixie jar.
* Also add garlic cloves,ginger,onion,tamarind,turmeric powder and green chillies
  to the same mixie jar.Grind everything together into a very fine masala paste.
* Next take a clay pot(preferably) or a wok to make pulimunchi.
* Add 3 to 4 tbsp of coconut oil to the pot.Let it get heated.Once oil is
  heated well add curry leaves and half the quantity of masala paste.
* Spread the masala as a first layer inside the pot.Next keep the marinated
  fish upon the layer of masala.Add salt as per taste.Take care while 
  adding salt as the fish is already marinated with salt and turmeric powder.
* After placing the fish spread the remaining masala.Do not stir it with a laddle,
  instead you should gently shake the pot in clockwise or anticlockwise 
  direction and give a nice coating of the masala to the fish.
* Cook it for 4 to 5 minutes in medium flame.Pulimunchi gravy is usually made
  thick.After 4 to 5 minutes in medium flame gently flip the fish and cook 
  it on other side too for 2 to 3 more minutes.
* And our bangude pulimunchi is ready to serve.Pulimunchi tastes better when 
  it is allowed to remain in the pot for one day and served the next day.

Step by step recipe with photos:

Dry roast 20 dry red chillies.Take Byadgi red chillies.2.jpg

Keep aside the red chillies to cool.And to the same pan add 1 tsp Pepper corns.3.jpgNext add 1 tsp cumin seeds,1/2 tsp mustard seeds and 1/4 tsp of fenugreek seeds .Fry them all in low flame without adding oil.Keep aside the fried spices to cool.56Next in the same pan dry roast 2 tbsp of coriander seeds.7.jpgOnce all the fried spices have cooled add them to a mixie jar.8.jpgAlso add 10 cloves of garlic,an inch size of ginger and 1 medium sized onion(chopped).91011Also add 2 lime sized lumps of tamarind,2 green chillies and 1/4 tsp of turmeric powder.121314Grind everything into a very fine masala paste by adding very little water.15.jpgTake an earthen or clay pot for making pulimuchi.Pulimunchi tastes better when it is made in clay pot and is allowed to remain in clay pot for atleast 12 hours after cooking and served the next day.If you don’t find a clay pot,you can also use any nonstick pan or a wok.16.jpgHeat up 3 to 4 tbsp of coconut oil in clay pot.17.jpgNext add curry leaves and half the quantity of masala.1819Add salt to taste.Do not too much of salt as the fish is already marinated with salt and turmeric powder.20.jpgNext add the marinated fish and spread it upon the layer of masala.Spread remaining masala on top of the fish.2122Add the masala water too.2325Cook it in medium flame for 4 to 5 minutes and then flip the fish and cook for 2 to 3 minutes more on other side too.28And our Bangude Pulimunchi or Spicy and Tangy Mackerel Masala Curry is ready to serve.It tastes better when served the next by letting it remain in clay pot for at least 12 hours.


Kesari Bath Recipe


Kesaribath or Rava Kesari originated from Karnataka is a sweet dish popular all over India.It is prepared during festivals and also in wedding functions and other celebrations.It is one such sweet dish that is prepared for normal breakfasts too.It is served with Kharabath or Uppittu or Upma.When both kharabath and kesribath are served together in one plate its called as the “Chow Chow Bath” 🙂 Here comes a detailed recipe of Kesribath with step by step photos.Complete video recipe is popular on youtube under this link:

Rava - 1 cup
Ghee - 1/2 cup
Sugar - 2 cups
water - 2 cups
Cardamom powder - 1/2 tsp
Saffron - 0.25 gms
Cashew nuts - 2 to 3 tbsp
Raisins - 2 to 3 tbsp

*In a pan heat up 3 tsp of ghee.
*Add 1 cup rava to ghee and fry it in low flame for 5 to 7 minutes.Frying
 in low flame is important otherwise rava may change color & become dark.
*Keep aside the fried rava.
*Next boil 2 cups of water.Once the water comes to a good boil add fried 
 rava to boiling water.Keep the flame low.Keep stirring after adding rava.
*Once you make sure that there are no lumps close the vessel with a lid 
 and let the rava cook in low flame for 2 minutes.
*After 2 minutes open the lid,stir it once again and add 2 cups of sugar.
 Stir and wait until sugar melts completely.
*After sugar has melted add remaining ghee and mix well.
*Also add saffron strands.Before adding saffron soak it in warm milk for
 10 to 15 minutes.
*Mix well and finally added cashew nuts and raisins that were fried in 
And our tasty Kesari Bath is ready to serve :)

Step by step recipe with photos:

Heat up 3 to 4 tsps of ghee in a pan.2

Add 1 cup rava to the  ghee and fry in low flame for 5 to 7 minutes.3.jpg4.jpg

Keep aside the fried rava and in another vessel keep 2 cups of water for boiling.5.jpg

Once the water has come to a boil add fried rava to boiling water.6.jpg

Stir it well and make sure there are no lumps created.7.jpg

Cook it in low flame for 2 minutes by closing it with a lid.8.jpg

After cooking for 2 minutes in low flame add 2 cups of sugar.10.jpg

Wait until the sugar melts completely.Kepp stirring until then.Once the sugar has melted completely add remaining quantity of ghee.11.jpg

Mix well after adding ghee and add saffron soaked in warm milk.13.jpg

Give a good mix after adding saffron.15.jpg

Switch off the flame and 1/2 tsp of cardamom powder.16.jpg

And finally add ghee roasted cashew nuts and raisins and mix well.1718

Mix everything together and our tasty,mouth watering Kesari bath is ready to serve 🙂1921


Chicken Fried Rice Recipe

DSC_0010.JPGChicken fried rice is a favorite rice item for all the non vegetarians in India.Here is a perfect and complete recipe for chicken fried rice that you can make at home.For complete video recipe click here :


Ingredients Required:
Basmati rice - 2 cups
Ghee - 1 tsp
Salt - to taste
Eggs - 2
Cooking oil - 1 or 2 tbsp
finely chopped garlic - 1 tsp
finely chopped ginger - 1 tsp
chopped spring onion bulbs - 1/2 cup
finely chopped carrots - 1/2 cup
finely chopped beans - 1/2 cup
finely chopped capsicum - 1/2 cup
vinegar - 1 tsp
soya sauce - 1/2 tsp
pepper powder - 1/2 tsp
finely chopped spring onion greens - 2 tbsp

For marination :
Boneless chicken strips - 200 gms
salt - 1/2 tsp
Pepper powder - 1/2 tsp
Corn flour - 1.5 tsp
Chilli sauce - 1/2 tsp
Soya sauce - 1 tsp

* Soak rice in 2.5 cups of water for 30 minutes.Wash the rice well before soaking
  as we are not going to throw away the water used for soaking the rice.
* While rice is getting soaked keep the chicken pieces marinated.For 
  marination add thin boneless chicken strips into a bowl and to this
  add all the ingredients listed above for marination.
* Let the chicken pieces get marinated at least for 30 minutes.
* Take the soaked rice , add it to pressure cooker along with soaked water.
  Add 1 tsp of ghee and 1/2 tsp of salt and pressure cook the rice in high flame
  upto 1 whistle.The rice grains should not become mushy.Do not overcook it.
* Next, heat up 4 to 5 tsp of oil in a wok and stir fry the marinated chicken 
  strips for about 4 to 5 minutes in low to medium flame.Keep aside the 
  fried chicken pieces.
* In the same wok scramble 2 eggs.Optionally you can add a pinch of salt
  and pinch of pepper powder.Keep aside the scrambled eggs.
* Next to the same wok add 1 tbsp of oil.Once the oil is heated well add 
  garlic and ginger and saute them for 1 minute.Next add spring onion
  white part.Do not over fry any of the ingredients.
* Next,add all the vegetables and fry them in high flame.Let the vegetables
  remain half-cooked.That is how it is done for a chicken fried rice.
* While frying the vegetables add vinegar,pepper powder,salt and soya sauce.Adding
  too much of soya sauce will make the rice get dark color.So add only
  1/2 tsp of soya sauce.
* Next add scrambled eggs and rice.Mix it gently.Do not break the rice grains
  while mixing.Finally add fried chicken pieces and spring onion greens.
* And our chicken fried rice is ready to serve.See below for the recipe with
  step by step photos.

Step by step recipe with photos:

Take 2 cups of Basmati rice in a bowl.1.jpg

Add 2.5 cups of water .Wash the rice well before soaking in water.2.jpg

Soak the rice for 30 minutes.3.jpg

Take 200 gms of boneless chicken strips in a seperate bowl.

Add 1/2 tsp of salt .5.jpg

Add Pepper powder.6.jpg

Add corn flour.7.jpg

Add chilli sauce.8.jpg

Add Soya sauce.9.jpg

Mix well and keep it marinated for 30 minutes.10.jpg

After 30 minutes of soaking the rice add it to pressure cooker along with soaked water.11.jpg

Add ghee and salt.12


Pressure cook the rice on high flame for 1 whistle and keep aside the cooked rice14

15In a wok heat up oil and fry marinated chicken strips for 4 to 5 minutes.Keep aside the fried chicken pieces.17.jpg

In the same wok scramble 2 eggs.Add a pinch of salt and pepper powder while scrambling the egss. Keep aside the scrambled eggs.19.jpg

Next,in the same wok heat up 1 tbsp of oil and saute garlic,ginger and spring onion bulbs.22.jpg

Fry it in high flame.Do not over fry.Next add all the chopped vegetables one by one.232425

Next add salt,vinegar,soya sauce and pepper powder.Do not add too much of soya sauce as it changes the texture of rice.26272829

Mix everything together.Next add scrambled eggs and mix well.30.jpg

Mix it well and add cooked rice.Mix it gently without breaking the rice grains.31.jpg

Next add the fried chicken pieces and mix again.32.jpg

Mix well and finally add spring onion greens and our tasty restaurant style chicken fried rice is ready to serve 🙂34.jpg

For complete video recipe click here :

Baingan Ka Bharta recipe | Roasted EggPlant Recipe

Baingan Ka Bharta or roasted eggplant recipe or roasted brinjal masala is originally a punjabi side dish for roti,chapati and pooris. Baingan or the brinjal is roasted directly on the flame and then peeled off and mashed.Directly roasted it over flame and then adding to the sabji add its own smoky flavor to the dish.Here you will see a detailed recipe of baingan ka bharta with step by step photos.Complete video recipe can be found here : Baingan Ka Bharta.JPGIngredients Required :

Brinjals - 2 (medium sized)
Cooking oil - 2 tbsp
Cumin seeds - 1 tsp
Onions - 2 
Tomatoes - 2
Green chillies - 4 to 5
Coriander powder - 1.5 tsp
Cumin powder - 1 tsp
Salt - to taste
Turmeric powder - 1/3 tsp
Lime juice - 1 tbsp
Finely chopped coriander leaves - 2 tbsp

* First roast the brinjals directly over the flame as shown in the 
* Allow the roasted brinjals to cool and then remove the peels completely.
* Mash the roasted and peeled brinjals. Keep aside the mashed brinjals 
  in a bowl.
* Heat up cooking oil in a pan.
* Add cumin seeds and finely chopped onions to the hot oil.Fry it until 
  the onions turn translucent.
* Add finely chopped tomatoes and thin slit green chillies and fry it.Close
  it with a lid and cook it until the tomatoes shrink and get cooked well.
* Now add coriander powder,cumin powder and turmeric powder.Mix well.
* Now add the roasted and mashed brinjals , mix well and add turmeric powder 
  and salt to taste.Mix everything and close with a lid and cook in low flame
  for 2 minutes.
* After 2 minutes of cooking in low flame give a final mix and add 1 tbsp of 
  lime juice and few finely chopped coriander leaves.Mix it again and our
  delicious,mouthwatering baingan ka bharta is ready to serve with all types
  of rotis and pooris :)

Step by step recipe with photos

Roast the brinjals over the flameBaingan Ka Bharta.mp4.00_00_20_03.Still001


Baingan Ka Bharta.mp4.00_00_30_14.Still002

Allow the roasted brinjals to cool for few minutes and then remove the peels.Baingan Ka Bharta.mp4.00_00_42_22.Still003.jpg

Mash the roasted and peeled brinjals in a bowl.Baingan Ka Bharta.mp4.00_00_58_27.Still004.jpg

Heat up oil in a pan and add cumin seeds to oil.Baingan Ka Bharta.mp4.00_01_15_23.Still006.jpg

Also add finely chopped onions and fry it until it turns translucent.onions.jpg

Once the onions are fried well,add finely chopped tomatoes.tomatoes.jpg

Also add thin slit green chilis.jpg

Cook the tomatoes until they shrink and become soft and mushy.Once the tomatoes are cooked well add coriander powder and cumin powder.Baingan Ka Bharta.mp4.00_02_09_17.Still012.jpg

Mix well and add turmeric powder.Baingan Ka Bharta.mp4.00_02_28_04.Still013.jpg

Add roasted and mashed brinjals.Baingan Ka Bharta.mp4.00_02_39_21.Still014.jpg

Add salt and mix everything well.salt.jpg

Close it with a lid and cook in low flame for 2 minutes.Baingan Ka Bharta.mp4.00_03_00_25.Still017.jpg

After 2 minutes add lime juice.Baingan Ka Bharta.mp4.00_03_10_11.Still019.jpg

And finally add few chopped coriander leaves and mix well.And our tasty and mouthwatering Baingan Ka Bharta is ready to serve 🙂

Baingan Ka Bharta.mp4.00_03_37_18.Still022.jpg

Cabbage Manchurian Recipe

Cabbage manchurian is one of the all time favorite fast food item.Deep fried cabbage balls are dipped in spicy and tasty gravy of sauces and cornflour and served hot.Here comes the recipe for cabbage manchurian .Complete video recipe can be found here

Cabbage Manchurian.JPG

Ingredients required:
Grated cabbage – 2 cups (200 gms)
Maida/All purpose flour- 3 tbsp
Corn flour – 4 tbsp
Red chilli powder – 1/2 tsp
Ginger garlic paste – 1 tsp
Cooking oil
Spring onion bulbs/white – 1/2 cup
Finely chopped ginger -1 tbsp
Finely chopped garlic – 1 tbsp
Finely chopped green chilli-1
Black soya sauce – 2 tsp
Chilli sauce -1 tsp
Tomato sauce – 2 tbsp
Vinegar-1 tsp
pinch of food colour
salt to taste
spring onion greens – 3 tbsp

Method :

  1. Take 2 cups or 200 gms of grated cabbage
  2. Squeeze water content from the grated cabbage and transfer the squeezed cabbage to a bowl.
  3. Now add 3 tbsp of maida/all purpose flour,2 tbsp of corn flour,1 tsp ginger garlic paste,1/2 tsp red chilli powder and mix everything together.While mixing do not mash the cabbage and mix it lightly.
  4. Now make small manchurian balls from this mixture and deep fry the balls in hot oil.Keep the flame medium while frying.
  5. Place the deep fried manchurian balls on a kitchen towel.
  6. Now to prepare the gravy heat up 3 tsps of oil in a pan.
  7. Add 1/2 cup of finely chopped spring onion white or bulbs and fry it for 1 minute on high flame.
  8. Next add finely chopped ginger and finely chopped garlic 1 tbsp each.
  9. Fry it and add 1 green chilli finely chopped,2 tbsp of spring onion greens and fry again.
  10. Now add the sauces : 1 tsp of vinegar,2 tsps of black soya sauce,1 tsp of chilli sauce,2 tbsp of tomato sauce .Mix everything together.
  11. Optionally you can dilute a pinch of red food color in water and add.Also to create the gravy add 2 tbsp of corn flour mixed with 1/2 cup of water.Mix everything well.
  12. Finally add manchurian balls and pinch of salt mix and fry.
  13. Our cabbage manchurian is ready to serve .Garnish it with finely chopped spring onion greens

Step by step recipe with photos

1.Take 2 cups or 200 gms of grated cabbage.


2.Squeeze the juice out of grated cabbage.Don’t throw the juice.You can add it to any vegetable gravy or even drink it by mixing it with water.Cabbage juice is good for digestion process.


3.Transfer the grated and squeezed cabbage to a bowl.


4.Add 3 tbsp of maida or all purpose flour to grated cabbage.


5.Add 2 tbsp of corn flour.

DSC_0001.MOV.00_04_58_40.Still005.jpg6.Add 1/2 tsp of red chilli powder

DSC_0001.MOV.00_05_55_43.Still006.jpg7.Add 1 tsp of ginger garlic paste.

DSC_0001.MOV.00_06_12_03.Still007.jpg8.Mix everything together .Do not add water while mixing and mix it lightly without further mashing the grating cabbage.

DSC_0001.MOV.00_08_46_04.Still009.jpg9.And now take small portions of this mixture and make manchurian balls.

10.Deep fry the manchurian balls in oil keep them aside

11.To prepare the gravy take a pan and heat up 3 tsps of oil .Once the oil is heated add chopped spring onion bulbs.If you don’t have spring onion bulbs add finely chopped onion.Fry the onion in high flame for about 1 minute.You don’t have cook it until it turns translucent.

12.Next add 1 tbsp of finely chopped garlic and ginger each.

13.Fry them well and add few chopped spring onion greens,1 green chilly which is finely chopped and also the sauces.Add 2 tsps of black soya sauce,1 tsp of vinegar,1 tsp of chilly sauce and 2 tbsp of tomato sauce.Mix everthing together and fry it for 1 minute on high flame.

14.Add a pinch of food color however adding food colour is optional.If you are adding then dilute it with water and add.Also for the gravy mix 2 tbsp of corn flour and half cup of water and prepare a solution and add it to the pan.This creates the gravy.You can skip adding corn flour solution if you want the manchurian to be dry.

15.Finally add the manchurian balls mix it well and give a nice coating of the gravy to the manchurian balls.Add salt as per taste mix well.And our tasty cabbage manchurian or patta gobhi manchurian is ready to taste .Transfer it to a serving bowl or platter and garnish with some spring onion greens.

This is how our tasty Cabbage manchurian looks 🙂 . You can find complete video recipe on our youtube channel Shetty’s Kitchen: