Sunday, June 28, 2015

Spicy Boneless fried chicken


1 kg boneless chicken- cubed
2 or 3 slit green chillies
few curry leaves
1 tbsp finely minced ginger
1 tbsp finely minced garlic
1 tbsp tomato ketchup
1 onion cut into large cubes
1/2 tsp black pepper powder
 coconut oil as required
1- 2 tbsp lemon juice

For the marinade
1 tbsp kashmiri chilly powder
1 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp coriander powder
1/2 tsp chaat masala
1/2 tsp black pepper powder
1 tbsp ginger-garlic paste
1 tbsp lemon juice
1 tbsp corn flour
salt to taste

  • Marinate the chicken with all the ingredients under marinade and marinate for atleast 2 hours in the refrigerator.
  • Heat oil and shallow fry the marinated chicken in batches until reddish brown in colour and keep aside.
  • Heat 1 tbsp coconut oil and throw in the minced ginger, garlic,green chillies and curry leaves  Saute for a minute and then toss in the fried chicken and mix well.
  • Add the tomato ketchup, onion and pepper powder and mix well. 
  • Remove from the heat and sprinkle the lemon juice, mix well and serve.

Thursday, June 25, 2015

Idli Upma

Have some left over idlis? Then here's how you can turn them into another quick breakfast dish.

4-5 idlis
3-5 shallots sliced thin
1 green chilli chopped
1/4 tsp mustard seeds
1/4 tsp urid dal
few curry leaves
1 tsp chopped coriander leaves
2 Tbsp oil
salt to taste


  • Chop or crumble the idlis into small pieces and keep aside.
  • Heat oil in a pan and add the mustard seeds
  • Once they begin to crackle add the urid dal and curry leaves.
  • Mix well and add the sliced shallots, green chilli and salt(add less salt as the idlis already have salt in them).
  • Fry until the shallots turn golden brown. 
  • Now tip in the chopped idilis to the fried onions and mix well.
  • Fry for 2-3 minutes until the idli pieces are well coated with the onion mixture.
  • Garnish with some finely chopped coriander leaves and serve hot.

Wednesday, June 03, 2015

Mangalorean Fried Squid

1/4 kg squid,cleaned,cut into rings
1 medium onion,finely sliced
2 teaspoon Kashmiri chilli powder
1 teaspoon cumin powder
1/4 teaspoon turmeric powder
1 tablespoon vinegar
Salt to taste
3-4 sprigs curry leaves
Coconut oil for frying


  • In a bowl,add  chilli powder,cumin powder,turmeric powder,vinegar and salt.Mix the ingredients with water and make a paste.
  • Marinate the squid with the above masala and refrigerate for half an hour.
  • Heat a pan with 3-4 tablespoon coconut oil.
  • Sauté onion and curry leaves on medium flame and stir until the onion turns golden brown.
  • Turn up  the heat to high and carefully add the squid.
  • Stir on high flame for 1 - 2 minutes.
  • Turn-off the flame when the squid  turns opaque or white.(over cooking will make the squid rubbery).
  • Serve hot with rice.