Monday, November 29, 2010


1.Chicken breast-2pieces
   Garlic paste-1tsp
   Pepper powder-1tsp
   Garam masala-a pinch
   Lemon juice-1tbsp
3.Pita bread-5
   French fries-1bowl
   Cucumber (Thinly sliced) -1
   Onion(Thinly sliced)-1
   Lettuce leaf(chopped)-1bowl
   Tomato(Thinly sliced)-1

·         Marinate chicken pieces with 2.Refrigerate atleast 4hours.

·         Grill chicken for about 10 minutes on each side..
·         Cut chicken into small pieces

·         Marinate cucumber and onion with lemon juice and salt.
·         Spread tahini sauce over the chicken ,french fries and veggies into the bread.Roll it and enjoy with salad.

Wednesday, November 24, 2010

Tahini & Tahini Sauce

Tahini paste is an essential ingredient in Middle Eastern dishes that can be used as a dip or spread, salad dressings, toppings for burgers and more.

Tahini and tahini sauce
Tahini is a paste made from ground sesame seeds and Tahini sauce is a sauce made with tahini.

White Sesame seeds-1cup
Olive oil-2tbsp

Dry roast sesame seeds for 5-10minutes.
Grind until smooth. Add olive oil and water.
Process until the sauce has the consistency of thick cream.

1. Tahini-1/2cup
3. Cumin powder-a pinch
4. Lemon juice-1 lemon
5. Garlic paste-2-3 cloves
5. yoghurt-3-4tbsp
6. Salt-1tsp

Grind tahini, garlic and cumin powder until smooth.
Add other ingredients and mix well.

Sunday, November 21, 2010

Vegetable Chappathi

Wheat flour-2cups
Red spinach-1/2cup (chopped)
Toor dal-1/3cup

  • Cook dal and carrot in a pressure cooker. When cold, blend it in a mixie.
  • Mix all the ingredients and knead to a smooth dough. Keep covered for half an hour.
  • Make equal sized balls and roll them out on a rolling board.
  • Heat a pan and put the chappathi on it. Apply oil/butter on both sides.
Wheat Flour on Foodista

Friday, November 19, 2010

Reposting for chicken Recipe Event &Awards

Sending following entries to Dr.Sameena's  Chicken recipe event

Grilled Chicken(Microwave)

Chicken Kurma(Microwave)

Butter Chicken(Microwave)

Chicken Nawabi

Kerala Chicken Fry

I got "One Lovely Blog Award" from Dr.Sameena and 'The Versatile Blogger' award from Kurinji.Thanks a lot friends for remembering me...... I would like to share these awards with all my friends.....

Sunday, November 14, 2010


1.Chena(yam/suran)-2cups(Cut in to cubes)
   Turmeric powder-1/2tsp
   Chilly powder-1/2tsp
   Cumin seeds-1tsp
3.Coconut oil-2tsp
   Mustard seeds-1/2tsp
   Cumin seeds-1/2tsp
   Dry red chilly-2
   Chopped shallots-1tsp
   Curry leaves.

  • Cook chena pieces with 1/2cup water, turmeric powder, chilly powder and salt.
  • Grind together coconut, cumin seeds and garlic.
  • Add ground mixture in to the cooked chena and mix well. Cook until desired consistency is reached.
  • Heat 2tsp oil in a pan and splutter mustard seeds and cumin seeds. Add red chilies curry leaves shallots and grated coconut .Fry till golden brown. Add this to the errissery and mix well.

Friday, November 12, 2010


1. Karimeen (pearl spot)-2
    Lemon juice-1tsp
    Turmeric powder-1/4tsp
    Pepper powder-1/4tsp
2. Pearl onion-200gms
    Green chilly-2
    Black pepper seeds-1tsp
3. Tomato (chopped)-2medium
    Curry leaves (chopped)-1spring
4. Turmeric powder-1/2tsp
    Chilly powder-1tbsp
5. Coconut oil-2tbsp

1. Marinate fish with turmeric powder, salt and pepper powder. Keep it aside for 10 minutes.

2. Grind together pearl onions, black pepper, ginger and garlic into a coarse paste.
3. Heat 2tbsp oil in a pan. Add ground paste and stir well. When the onions become golden, add turmeric powder chilly powder and salt. Add curry leaves and tomato. When it all gets blended, remove from fire.

4. Apply a thick layer of the paste on the inside and on the outside. The fish should be wrapped in plantain leaf (aluminum foil) and tied with the plantain strings.

5. Cook on low fire till both sides are done.

pearlspot fish on Foodista

Tuesday, November 9, 2010


Boiled egg (cut in to small pieces) -3
Tomato (sliced)-1
Green chilly-4
Turmeric powder-1/2tsp
Curry leaves-1spring
Coconut oil-1tsp
To grind
Coconut-3/4 cup
Chilly powder-1tsp
Pearl onion-1

  • Cook egg, tomato &green chilly with turmeric powder and salt.
  • Add coconut paste and cook till the gravy has reduced to a thick consistency.
  • Add coconut oil and curry leaves. Serve hot with rice.
Egg Curry on Foodista

Sunday, November 7, 2010

ARABIC CHICKEN BIRIYANI/Chicken Majboos/Chicken Kabsa

1. Chicken (with skin)-6 pieces
2. Refined oil-3tbsp
3. Cardamom-4
    Bay leaf-1/2
    Pepper seeds -1tbsp
4. Onion (sliced)-2
5. Tomato puree -1/2cup
6. Tomato-1
7. Garlic (chopped)-4
    Ginger-(chopped)-1 piece
8. Green chilly-6
9. Dried lemon-1-2piece
10. Carrot-1
11. Turmeric powder-1tsp
12. Busmati rice-2cups
13. Raisins-1/4cup
Almonds/cashew nuts-1/4cup

  • Soak rice in water for 30 minutes.
  • Heat oil in a pan and fry spices.Add onions and saute till they turn brown.Add chicken pieces, tomato puree, green chilly and garlic, and stir for about five minutes over low heat.Add carrot, tomato, lemon, turmeric powder, salt and 2 cups hot water.Cover and cook on medium heat for about 20-25 minutes, until chicken is done.

  • Remove chicken and tomato from the gravy.

  • Add rice in to the gravy and mix well. Add boiling water (gravy+water=4cups)) and cook covered on medium heat until rice is tender.
  •  Grill the cooked chicken until the skin is brown.
  • Arrange the chicken on top of the rice while serving. Garnish with cooked tomato, raisins cashew nuts and almonds.
Kabseh on Foodista