Saturday, February 1, 2014

Rava Tawa Fish Fry (Anjal / King / Seer Fish)



  • Seer / King (fish)  / Any neutral fish such as Pomfret, Para etc. : 3 big slices
  • Salt to taste
  • Ginger Garlic Paste – quarter t spoon
  • Sunflower Oil 
  • Chilli Powder – 3 Heaps or 3 Table Spoons
  • Turmeric Powder - Half a teaspoon
  • Lime Juice – Half a large sized lime
  • Pepper – Half a teaspoon
  • Curd – 1 Tablespoon
  • Besan Flour – 1 Table Spoon
  • Rice Flour - 1 Table Spoon
  • Rava / Semolina- 1 Table Spoon


Clean the fish with water and little turmeric powder.

Mix all the ingredients above and make a paste, paste shouldn’t be too watery nor too stick. To get the right consistency use oil and very little water.

Evenly spread the paste on both the sides of the fish, marinate the fish in the refrigerator  for about 2 hours.

Take a griddle and put a little sunflower oil or any neutral smelling oil and heat for 2 minutes and then tawa roast / fry the fish for about 4-5 minutes a side covered and 2 minutes without cover on low to medium flame.

Serve warm so that the fish is moist.


Seer Fish Fry

Seer Fish Fry


Spicy Meter – Medium
Tangy Meter - Low
Taste Meter - High
Ease Meter - Medium
Unique Meter – Medium

Friday, January 10, 2014

Butter Garlic Fish



  • Seer / King (fish)  / Any neutral fish such as Pomfret, Para etc. : 6-8 slices
  • Salt to taste
  • Garlic Pods – 2 full pods
  • Olive Oil
  • Butter few cubes of butter
  • Pepper - quarter teaspoon
  • Mixed herbs (Thyme, Basil, Oregano, etc.) as per your personal taste
  • Vinegar


Sprinkle little mixed herbs and salt on the fish.

Put a little olive oil on the pan and steam / pan fry the fish. Cook the fish to a state where it is 80% done. Take and keep this aside. – Medium Flame

Put a little olive oil and butter on the pan and stir fry the garlic, add little salt, little pepper and lots of mixed herbs and half a teaspoon of vinegar, stir fry until done and keep it aside. – Medium Flame

Put very little olive oil and 2 cubes of butter and lay the fish and garnish / cover the fish with the garnishing of garlic as a layer over the fish, cook for about 3-4 minutes a side for the flavor of the garlic to go in. You could put tiny pieces of butter on top of the fish. Turn if you like roast fish and keep for about 3 minutes.

Serve warm so that the fish is moist.


photo (1)




Spicy Meter – Low
Tangy Meter - Low
Taste Meter - High
Ease Meter - Medium
Unique Meter – Medium

Sunday, September 15, 2013

Oven Tandoori Pomfret



  • Pomfrets (fish) , gutted and washed 2
  • Salt to taste
  • Lemon juice 2 tablespoons
  • Ginger garlic paste - 2 tablespoons
  • Yogurt 3/4 cup
  • Egg 1
  • Gram flour (besan) 2 tablespoons
  • Turmeric powder 1/2 teaspoon
  • Chilli Powder - 2 tablespoons
  • Garam masala powder 1 teaspoon
  • Melted butter 2 tablespoons or two cubes of butter


First smell to de-neutralize odour of the fish.

Make incisions on the fish and rub the salt and lemon juice all over. Set aside for twenty - thirty minutes.

Mix together the ginger-garlic paste, yogurt, egg, gram flour, turmeric powder, chilli powder and garam masala powder. Rub the mixture over the fish and leave to marinate for about one -two  hours in the fridge.

Preheat the oven to 180ºC/350ºF/Gas Mark 4. Put the fish in the baking tray in the preheated oven or in a moderately hot tandoor for about 20 to 25 minutes.

Baste with melted butter or add the cubes on top and cook for another 5 minutes.


Tandoori Pomfret

Tandoori Pomfret



The base of the recipe is from various recipes from the internet with the own variations of the master chef - moi.

Spicy Meter - Medium
Tangy Meter - Low
Taste Meter - High
Ease Meter - Medium
Unique Meter – Medium

Monday, January 7, 2013

Oven Tandoori Chicken

•Chicken , whole    1000 grams / 1 KG
•Kashmiri red chilli powder    4 teaspoons
•Lemon juice    4 tablespoons
•Salt     to taste
•Yogurt    2 cups
•Ginger paste    2 tablespoons
•Garlic paste    2 tablespoons
•Garam masala powder    1 teaspoon
•Oil    2 tablespoons
•Butter     to taste
•Cumin Powder 1/2 teaspoon
•Coriander Powder 1 teaspoon
•Pepper Powder 1 1/2 teaspoon

Make incisions with a sharp knife on the chicken breast, legs and thighs. Mix all the ingredients and apply uniformly over the chicken. Marinate for over 8 hours in the fridge. Keep out for about 30 minutes before cooking. Preheat the oven at 200 C for 20 minute. Coat the baking tray with butter and baste chicken with a little butter and cook for about 30 minutes. Turn the chicken pieces and cook for about 30 minutes. Turn the chicken again and cook for 10 minutes and Turn the chicken again and cook for 10 more minutes.  Remove and set aside. Sprinkle chaat masala powder.

Tandoori Chicken - Start

Tandoori Chicken - End

The base of the recipe is from Sanjeev Kapoor the famous chef with the own variations of the master chef - moi.



Saturday, June 16, 2012

Mango Mania

Mango – the king of fruits. The mango season is almost nearing the end this year. How many of these varieties have you tasted? I have tasted all the ones available in Karnataka.


Picture – Belongs to the original creator.

Monday, May 28, 2012

Tibetan Meal in Bangalore

Have always loved the Tibetan Cuisine, tried the authentic variety in Bylakuppe near Coorg couple of times. That was an occasion to relish.

This weekend decided to try Tselha Anze – the highly rated Tibetan Cuisine Restaurant and after a day I am still chiming the words wowwww, yummm, super…..

Don’t beat a retreat after seeing the dirty entrance path to the restaurant, brave it and you will be rewarded amply. Lovely menu, every dish is a treat to our taste buds.


The must try dishes are

1) Sha Bhaglab

2) Crispy Beef

3) Chicken Momo

4) Meat Shaptak

5) Szechwan Noodles

Next time have to try their soup noodles and many more signature dishes.

You could go on eating for hours but sadly your stomach has capacity issues. Do remember to carry cash as they don’t accept credit cards.  Reminded heavily of Loyola fast foods in Chennai.

Tselha Anze
1, Cornwell Road, Langford Town, Near St Joseph's College, Below Prime Time Snookar Parlor, Bangalore  

Cost Factor – 800 for 4 people

Food           : ***** (5/5)

Ambience : ** (2/5)

Entrance    : * (-1/5)

Service : *** (3/5)

Will Go Again : ***** (5/5)

More info: 

Photograph Credit

Crab Masala

Pictures of the crab masala that I made few weeks back. Recipe on request.





Time to tickle your taste buds


Macky Roast


The Macky Roast consists of cottage cheese, mushrooms, sausages, green pepper, green chilly (long variety).

The spices include –> Ginger Garlic paste, Oregano, Chilly Flakes, Pepper, Chilly Powder, Olive oil, Salt.

Premix it all and leave aside for 1-2 hours and then roast it in the oven – 150 for about 75 - 90 minutes, turning  / tossing it every 15 minutes.







Time to taste the delicious roast.


Monday, May 30, 2011

Okra – Carrot Roast (Barbecue Style)

Okra – Carrot Roast (Barbecue Style)

Okra / Ladies Finger – 500 Grams
Chilly Flakes – 6 Tsp
Pepper Powder – 2 Tsp
Salt - as per taste
Olive Oil – 6-8  tsp
Oregano  / Chat Powder – 4-5 tsp

1) Clean the Okra and Carrot and cut length wise.
2) Add the spices and mix it with the Okra and Carrots well.
3) Add olive oil.
4) Preheat the oven at 100 for about 10 minutes.
5) Place the tray of veggies and turn once in 15 – 20 minutes.
6) Depending on how crisp you want, you can vary the time between 45 – 70 minutes (just ensure you don’t burn them)

Veggie Roast

Spicy Meter - Medium
Tangy Meter - Medium
Taste Meter - High
Ease Meter - Easy
Unique Meter – Medium

Friday, October 8, 2010

Prawns Sauté Dry

Prawns Sauté Dry

Prawns – 500 – 1000 gms or 15 – 20 Pieces
Chilly Powder – 2 Tsp
Pepper Powder – 1.5 Tsp
Salt - as per taste
Ginger Garlic Paste - 1/2 tsp
Oregano (optional if you want that Italian blend, then don’t add ginger garlic paste)- 1 tsp

1) Clean the prawns well and try to remove the black line in the belly which is the gut / intestine.
2) Add the ginger garlic paste, chilly powder, pepper powder (and oregano optional) and mix it with the prawns well.
3) Leave the marinated prawns in the freezer for 30 minutes or in the fridge for 2 hours.

Prawns getting marinated

4)  Heat some butter or a healthier option – nutralite in a deep vessel.
5) Saute the prawns for a little while and then turn it over for some time (longer than 10 minutes makes it rubbery)

Let it cook in slow flame and presto your dish 'Prawns Sauté' is ready. It can be served with white rice or separately as a snack.

Prawns Saute

Spicy Meter - Medium
Tangy Meter - Low
Taste Meter - High
Ease Meter - Medium
Unique Meter - Medium

Tuesday, August 24, 2010

Hyderabadi Mirchi ka Salan / Masala

Hyderabadi Mirchi ka Salan

Shimla Mirchi - 8 - 10 Pieces or 300 Grams
Onions - 2
Green Chilly - 1
Chilly Powder - 1/4 tsp
Salt - as per taste
Ginger Garlic Paste - 1/2 tsp
Groundnuts - a palm full
Cashewnuts (optional) - a few
Almonds (optional) - 5-6
Haldi / Turmeric powder - Little
Copra / dried coconut - a few pieces (if not there use normal coconut)
Jeera - 1 tsp
Til /sesame seeds - 1 tsp
Menthiya / Fenugreek - 1 tsp
Tamarind - 2 small balls

1) Cut the onions length wise and stir fry it in oil.
2) Add the ginger garlic paste, haldi powder (little) and fry till the onions turn brown
3) Just slit the Shimla Mirchi length wise and add it to the onion oil mix.

Let it cook in slow flame for about 10 minutes

4) Grind the tamarind with little water and add the filtered mixture to the dish on the flame. (you can also just squeeze the tamarind water into the dish)

Let it cook in slow flame for about 5 minutes

5) Fry the groundnuts, cashew nuts, almonds, copra/coconut pieces, jeera, Sesame seeds, Menthiya seeds with a little salt and oil for about 5 minutes in slow flame.
6) Grind the mixture from 5) and once it is in a powdered form add it to the main dish.

Let it cook in slow flame for about 10 minutes and presto your dish 'Hyderabadi Mirchi ka Salan' is ready. It can be served with chappati's or white rice.

Spicy Meter - Low
Tangy Meter - Medium
Taste Meter - High
Ease Meter - Medium
Unique Meter - High

Hyderabadi Mirchi ka Salan

Hyderabadi Mirchi ka Salan


Thursday, July 29, 2010

Pancake Exotica

A.K.A Veggie Dosa

The Exotica Veggie Filling - Mushrooms, Baby Corn, Red Chillies, Grated Carrot, Onions, Grated Capsicum, Pepper, Salt, Soya Sauce, Chilli Powder.
The Veggies Exotica

Laying the exotica filling on Dosa / Pancake Batter
Exotica Pancaka - Veggie Dosa

Shaping the Dosa / Pancake in Various Shapes
Triangle Dosa - Triangle Pancake

Wednesday, July 14, 2010

Continental Food at Chinese Fast Food Rates...

Their aim - "We aspire to do to continental cuisine what the Chinese from Calcutta did to Chinese food decades ago - highly Indianized, very affordable and easily available."

Love economical continental food? Look no further! (and yes their website is very innovative)

Veekes & Thomas have opened a outlet in JP Nagar.

Do let us know reviews of your visit.

Dosa Varieties

A bored mind with a frying pan and dosa batter would result in something similar!

Tiger Paw Dosa
Egg Dosa + Mini Dosa

Mini Dosa
Mini Dosa's unheard discovery

Thursday, March 18, 2010

Carrot Halwa

Grated Carrot - 2 cups
Sugar - 2 cups
Ghee - 3-4 tbsps
Milk - to cook the carrot
cardamom - 3 (crushed)
saffron - 1pinch (optional)
cashews - 50 gms (optional)

Place a round bottomed non-stick pan on stove and add 2tbsps of ghee. Add the carrot and saute for 5 mins or until the carrot changes color.
Add milk such that the carrot is immersed completely. Close the lid and allow it to cook.
Once all the milk has been absorbed and the carrot is cooked, add sugar and stir continuously for 15 -20 mins.
Put off the stove once you get the required consistency.
In a small pan add the remaining ghee and fry the cashews. Once the cashews turn light brown add it to the carrot halwa.
Add the crushed cardamom and saffron and serve hot.

Monday, March 15, 2010

Beetroot Rice

Ever wondered if only subzi is possible with Beetroot, here is a simple yet tasty beetroot rice recipe.


Cooked White Rice - 1 - 1 1/2 Cups
Oil - 5 t spoons
Mustard - 1/2 tspoon
Jeera - 1/2 tspoon
Saunf - 1/2 tspoon
Curry Leaves - 10-15 leaves
Onions - 1-2
Pinch of turmeric powder
Beetroot - 1 - 2
Dhaniya / coriander Leaves
salt - to taste


keep aside cooked rice. Add a little oil in the Kadai, do the seasoning with mustard, 1 teaspoon whole jeera, 1/2 teaspoon sombhu, curry leaves - add cut onions saute a little- add thin and small cut beetroot saute a bit- add salt , a pinch of turmeric and the required red chilli powder. Add a teaspoon of ghee. Add cut dhania leaves and put off the stove. Now mix the cooked rice with it. Papad will go very well with it.

Tuesday, February 2, 2010

Chicken 65


Chicken (boneless) - 250 gms
Chilly powder - 1tsp
Garam masala - 1/2 tsp
Ginger garlic paste - 1tsp
Lime juice - from that of 1/2 lime
curd - 2-3 tbsps
salt - to taste


Clean and wash the chicken and poke each piece with a fork.
Add all the other ingredients mentioned above and marinate the chicken well. Refrigerate it for 30 minutes.
Heat oil in pan and fry the chicken immediately after removing it from refrigerator.Make sure that you fry the chicken on medium flame so that it gets cooked well.Remove from flame once chicken turns dark brown.
Pat with a tissue to remove excess oil and serve hot.

Tuesday, January 19, 2010

Kandi Podi / Toor dal spice pdr / Dosa pdr / Rice pdr

Kandi Podi / Toor dal spice pdr / Dosa pdr / Rice pdr


2 cups toor dhal (skin removed) 1/4 cup channa dhal, 8 no red chilly (medium size) 10 to 12 pods of garlic (peeled), 1/4 lemon size tamarind, 1 tablespoon jeera, 1/4 teaspoon sombhu, 3 cloves, 3 elachi, one handful of curry leaves (washed) 1 tablespoon gingely oil, salt,grated copra(optional)


Saute well thinly cut garlic and tamarind in gingely oil. Now add toor dhal, channa dhal, red chillies, curry leaves. Saute till the toor dhal becomes golden brown. Put off the stove and then add jeera, cloves, sombhu, elachi and salt. Let the mixture comes to room temperature.Now powder it. Add grated copra if you like the taste.

If you are not cholesterol conscious add grated copra or dessicated coconut.


Recipe: RM

Monday, December 21, 2009

Nenthiram banana sweet snack / Pazhampori / Banana Fritters

Maida- 1 cup
Nenthiram Banana (ethapazham) - 1 ripe
Salt - a pinch
Baking powder - a pinch

Make a mix of maida with a pinch of salt and a pinch of baking powder(optional) adding water so that the consistency is like dosa batter. No need to add sugar. Keep this aside.

Take the nenthiram banana(kerala banana / ethapazham).Cut the whole banana into three pieces. Then slit it lengthwise into thin rectangle pieces. Dip each piece in the maida batter and fry on a low flame.


Recipe: RM

Rava - Banana Sweet Snack

Rava (roasted)- 1 cup
Egg - 1
Banana - 1 ripe
Sugar - 6 tsp
Salt - a pinch
Baking powder - a pinch
Milk - a few drops / 50 ml

Take 1 cup of roasted rava. Mix it with 1 egg, 1 ripe banana(mash and add), 6 teaspoon of sugar(change the measure according to taste). With this add a pinch of salt and a pinch of baking powder. If the mix is thick, add a few drops of milk.

You can't flatten the mix like vadas. So use a spoon to scoop and drop it in the hot oil. Ensure that the stove is on medium flame or else the outer coating will become dark brown and the inside will be raw. Take it out when it becomes golden brown.


Recipe: RM

Thursday, December 17, 2009

Bread pudding


Bread - 6 slices
Butter - 3 - 4 tbsp or as required to spread on the bread
Milk - 3 cups
Egg - 2 nos
Sugar - 1/2 cup
Vanilla essence - 1 tsp
Cashews & raisins - 1/2 cup (optional)


Spread the butter on both sides of the bread and cut each slice of bread into 4 pieces.
Beat the eggs and sugar together until a thick paste like consistency is obtained.
Now add milk and vanilla essence and beat for a few mins.
Spread the bread pieces evenly on a baking dish. Add the cashews and raisins.
Now pour the milk mixture over the bread slices until they are completely immersed.
Press the bread pieces with a spoon to ensure that they are soaked well.
Now place the baking dish in the oven and bake at 160 C for 40 mins.
Once done, cool completely and refrigerate for few hrs.
Delicious bread pudding is ready.

Paneer pulao


Paneer - 200 gms
Basmati rice - 1 1/2 cups
Onion - 3 medium sized
Tomatoes - 2 medium sized
Oil + ghee mixture - 3 tbsps
Peas (boiled) - 100 gms (optional)

Whole masala:

Cinnamon - 2 small sticks, cardamom - 3 nos, bay leaf - 1 no, cloves - 4 nos, fennel seeds - 1 tsp

To grind:

Garlic - 5 - 6 pods
Ginger - 1 inch piece
Coriander leaves - 2 tbsp
Coconut (grated) - 2 tbsp
Green chillies - 3 nos
Onion - 1/2 no.
Garam masala - 1 tsp


Grind all ingredients under "To Grind" into a fine paste.
Soak basmati rice in water for 10 mins and cook in 3 cups of water and 1tbsp oil. Add salt as per taste.
In a deep pan, pour the ghee oil mixture, when the mixture turns hot add all items under "whole masala".
Slice the onions and add them once the spices splutter. Saute until onion is cooked.
Add the masala paste and saute till the raw smell leaves and the masala blends well with the onions.
Chop tomatoes into small pieces and add it. Close the lid and wait until tomatoes gets cooked.
Once done, add paneer, peas and salt to taste. Saute for few mins.
Pour 1/2 cup of water and close the lid and let it cook on medium flame for 10 mins.
Switch off the stove when a thick gravy consistency is achieved.
Spread the rice in a large vessel and let it cool completely.
Add the gravy to the rice and mix well. Place the vessel on the stove and put it on low flame for 10 mins and stir it occasionally so that the rice does not get burnt.
Turn off stove after 1o mins, garnish with coriander leaves.
Serve hot with raita.

Monday, December 14, 2009

Simple Vanilla Sponge Cake


Plain flour (maida) - 1 1/2 cups
Sugar - 1 1/2 cups
Eggs - 3 nos
Butter - 1/2 cup
Milk - 1/2 cup
Baking powder - 1 1/2 tbsp
Vanilla essence - 1 tbsp


Mix plain flour and baking powder together and keep aside.
Remove the butter from the refrigerator an hour before you start the process so that the butter is soft and blends easier.
Powder the sugar and keep aside.
In a deep bowl beat the butter with an electric blender until it is soft.
Add sugar and continue beating until you get a thick smooth batter.
Add the eggs one at a time and beat continuously.
Pour the milk and continue to beat until you get a smooth batter.
Add the vanilla essence and fold the batter using a spatula.
Now slowly add the plain flour and baking powder mixture and fold it in with the spatula. Ensure that there are no lumps formed. After adding the flour you can beat the mixture for a minute using the blender. This is to ensure that the batter is smooth and there are no lumps.
preheat your oven at 180C for 10 mins
Grease a cake mould with butter liberally (else it might be difficult to remove the cake from the mould) and sprinkle some flour. and dust it so that it spreads all over the mould.
Pour the cake batter into the mould and place the mould in the oven at the centre position.
Allow it to bake for 40 mins at 180C.
Once done remove from the oven and let it cool for 30 mins and then invert into another dish.
Yummy vanilla cake is ready.

Tip: 1) You can sprinkle some powdered sugar as soon as you remove the cake from the oven. This gives a frosting look on the cake. However this should be done when the cake is hot failing which it doesn't set.
2) You can also pour some chocolate sauce over it just before serving. However it tastes yummy even just plain.

P.S.: I made this cake at home and it came out very well. It was very soft and tasty. Everyone at home just loved it that it got over within a few hours :-)

Sunday, December 13, 2009

Vegetable Cutlet


Carrot - 2 nos (medium sized)
Beans - 100 gms
Peas - 100 gms
Onion - 1 no (medium sized)
Potatoes - 200 gms
Jeera - 1 tsp
Chilly powder - 1 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/2 tsp
Oil - 1 tbsp for seasoning and as required for tawa frying the cutlets
Salt - to taste
Rusk powder / bread crumbs - as required to coat the cutlets
Corriander leaves - 2 tbsp


Cut the carrot and beans into small pieces and boil them along with green peas and turmeric powder until they are well cooked. Simultaneously pressure cook the potatoes until they are completely cooked.

Chop the onions. Heat oil in pan and add jeera. Once the jeera changes colour add onions and saute until they turn transparent.

Now add the cooked vegetables and fry for few mins. Add salt, garam masala and chilly powder and saute until all ingredients blend well. Once done remove from flame and keep aside.

Peel the skin of the potatoes and mash them well using a masher and combine the vegetables mixture. Mix well and add chopped corriander leaves.

Now make round balls of this mixture and flatten them to make cutlets, placing them between your palms. Coat these cutlets with rusk powder/bread crumbs and keep them aside.

Heat tawa on medium flame and grease it with oil. Now place the cutlets on the tawa and fry until they are golden brown. Turn them up and repeat the same process. Add oil when necessary. Remove from tawa when both sides are done.

Serve hot with tomato sauce or pudhina chutney.

Monday, December 7, 2009

Mutton Stew Recipe

Mutton Stew

***Also similar to Chicken Stew and Vegetable Stew***


Mutton ½ kg, potatoes medium size 2 , 4 nos green chillies, 1” piece ginger crushed, onion 2 sliced thin and long, elachi 2 (cardamom), clove 2, whole pepper corns 5 nos, salt, curry leaves, dhania leaves, 1 teaspoon jeera., 1 cup thick coconut milk.


Pressure cook mutton with one cut onion, jeera, curry leaves and salt. Keep this aside.

In another vessel cook potato pieces(cut small) in water (3 cups) with green chillies, cut onions, pepper corns, elachi , cloves and crushed ginger. Ensure that at least half the cooked potatoes could be mashed. Add the cooked mutton with this and let it boil together for 5 minutes. Now add 1 teaspoon of corn flour dissolved in water to this stew( to make the stew thick). Add the coconut milk now and immediately put off the stove.

In a small pan, do the seasoning with mustard, crushed garlic (2 pods) and curry leaves and add this to the mutton stew. Add cut thania leaves.

For vegetable stew add the vegetables along with potatoes and jeera and follow the same method. For chicken stew add small pieces of chicken along with potatoes and continue.

Pic Courtesy


Recipe: RM