Monday, May 24, 2021

Baked Sweet and Sour Chicken

Try out this 'Baked sweet and sour chicken recipe, which is sure to be a hit on your dinner table!

Ingredients 1/2 kg boneless chicken (cut into bite-size pieces) Salt 1 tsp pepper 2 eggs 1 cup corn starch 1/4 cup oil Chopped spring onion Toasted sesame seeds For the sauce: 1/4 cup sugar 4 tbsp ketchup 1/2 cup vinegar 1 tbsp soy sauce 1 tsp garlic powder Salt 1 tbsp Sriracha hot sauce 1 tbsp red pepper flakes
  • Rub the chicken pieces with salt and pepper and keep aside.
  • In a bowl add the eggs and beat well.
  • In another bowl keep the corn starch ready.
  • Heat oil in a frying pan.
  • As the oil gets hot, take each chicken piece and dip it in the corn starch so that the corn starch coats the piece. Then dip it in the beaten egg and back again in the cornstarch. Then place it directly into the oil that is heated up in the frying pan.  Repeat this with all the chicken pieces.
  • Watch the video to know how it's done.
  • Fry the chicken pieces in batches until golden brown on both the sides. (approximately fry for 1 to 2 minutes on a medium high heat)
  • Place the fried chicken pieces in a single layer on a deep flat baking dish.
  • Now let us prepare the sauce- In a bowl add sugar, tomato ketchup, vinegar, soy sauce, garlic powder, salt, sriracha hot sauce(or any other hot sauce) and red pepper flakes. Mix everything well.
  • Pour this sauce evenly over the fried chicken pieces placed in the baking dish.
  • Bake this in a preheated oven for 45 to 60 minutes at 160 degree celsius / 325 F. Turn the chicken pieces every 15 minutes.
  • Once the sauce is absorbed and it's done, remove from the oven. Sprinkle some toasted sesame seeds and chopped spring onions on top.
  • Serve with rice or noodles.
Have a look at how this yummy dish is being prepare by clicking here !


Friday, April 23, 2021


The brigadeiro is a traditional Brazilian dessert, created by a confectioner from Rio de Janeiro, Heloisa Nabuco de Oliveira. It is made of condensed milk, cocoa powder, butter, and chocolate sprinkles covering the outside layer. It is a popular confection throughout the country, especially for festive events.
What attracted me towards these beauties is nothing but their beauty itself! They look so elegant and at the same time cute too. What strikes my mind is that these can be made as a treat for kids. Roll them in golden sprinkles and make them look classy and gift them to loved ones by placing them in fancy cupcake holders and boxing them beautifully. Perfect for gifting during festivals. I made them as gift boxes during the Diwali season- a Brazilian touch to our Indian festival. Everyone loved them!

1 tin condensed milk (396 grams)
4 tablespoons cocoa powder
1 tablespoon unsalted butter

And that's it! So what are you waiting for? Go ahead and start making these delicious Brazilian Chocolate Truffles!

  • In a pan add one tin (396gms) of condensed milk, butter and cocoa powder. Mix everything well.
  • Now cook this on medium-low heat, stirring continuously.
  • Cook until the mixture starts to leave the sides of the pan and turns thick. (Please have a look at the video to understand the right consistency.)
  • In the meantime, grease a plate with butter and keep it ready.
  • Transfer the mixture from the pan to the greased plate and spread it. Allow it to cool completely to room temperature.
  • Grease your palms with a little butter. Scoop out small portions of the mixture and roll them into balls between your palms.
  • Now roll these balls over sprinkles/chopped nuts/chocolate shaves/desiccated coconut or anything of your choice. You can keep them plain as well.
  • Place them in small cupcake holders and present these elegant cute sweet treats for your loved ones.  Now isn't that really simple!

Friday, March 19, 2021

Venad Paal Konju

A recipe by Chef Suresh Pillai. I am an ardent fan of Chef Suresh Pillai's most recipes. They are simple to make and taste just out of the world. Here I am sharing one of the simplest yet most delicious prawns recipes. Thank you Chef for introducing this beautiful authentic prawns recipe.

500gm cleaned prawns 1/2 tsp turmeric powder 1/2 tsp crushed pepper 1/4 tsp pepper powder 1 tbsp chilli flakes salt to taste 5-6 garlic cloves (with skin) few curry leaves 2 tbsp coconut milk + few curry leaves 1 inch ginger chopped 3-4 green chillies slit
1 tbsp + 1 tsp + 3 tbsp coconut oil

Check out my video to see how this incredibly delicious dish is prepared👉👉 Venad Paal Konju
  • Marinate the prawns with turmeric powder, crushed pepper, pepper powder, chilli flakes and salt.
  • Crush the garlic cloves(with skin) and add them to the prawns. Add a few curry leaves and 1Tbsp coconut oil and mix everything well and marinate for 30 minutes.
  • Meanwhile, in a small bowl take 2Tbsp coconut milk. Chop a few curry leaves and add them to the milk. Add 1tsp of coconut oil and mix everything well. Keep this aside.
  • Chop the ginger and slit the green chillies and keep aside.
  • In a pan heat 3Tbsp coconut oil and shallow fry the prawns along with the crushed garlic.
  • Sprinkle the chopped ginger and green chillies over the prawns while frying.
  • Fry the prawns on both sides for not more than 2 minutes. (If you cook for a longer time the prawns will turn rubbery)
  • Drizzle the prepared coconut milk mix over the prawns and roast the prawns until the coconut milk is fully absorbed. (This will take just 2-3 minutes)
  • Serve the delicious venad paal konju with piping hot steamed rice and a curry of your choice.

Thursday, February 18, 2021

Paalada Payasam

 Ingredients 1/2 cup rice ada (palada - choose the smallest ada) 4 cups milk 3/4 cup sugar + 2 tbsp sugar 3 tsp water a dollop of butter
For the creamier version (optional): 1/2 cup milk 3 tbsp milk powder


  • Boil enough water(around 4 cups) of water and add the rice ada.
  • Cook for three minutes and then strain it through a sieve. Run some cold water over the strained ada and keep aside so that the water drains out completely.
  • Now into a pressure cooker (a three-litre pressure will be required for 4 cups of milk) pour the milk.
  • Add 3/4 cup of sugar and the cooked strained ada.
  • Heat for one to two minutes, mixing everything well and then keep aside.
  • Meanwhile, in a pan add 2 Tbsp sugar and 3 tsp water. Bring this to a boil. Reduce the heat to medium-low and allow the sugar to caramelize. (Please note: Do not stir in between as that will lead to the sugar crystallising on the spoon. You can lift the pan and rotate it gently to ensure an even caramelisation).
  • Take care not to burn the sugar. The colour should be an amber colour. Remove from heat as soon as it attains an amber colour. Watch my video to get an idea about the caramelization process and the correct colour and consistency.
  • Now very slowly and carefully add the caramelized and hot sugar syrup into the milk mixture.(Remember to do this step very carefully and slowly as it may splash out)
  • Close the cooker and keep it on medium-high heat. Once the steam starts to show up through the vent of the cooker lid put on the weight and cook for 20 minutes on the lowest heat.
  • After 20 minutes switch off the heat and let the cooker remain as such until the steam has settled on its own.
  • Open the cooker once the steam has settled and mix well.
  • Add a dollop of butter and our sadya style paalada payasam is ready. 
  For a creamier version, you can do this step as well👇
  • To half a cup of warm milk add 3-4 Tbsp of milk powder and mix well so that there are no lumps.
  • Pour this to the prepared payasam through a sieve(to remove any milk powder lumps).
  • Cook for 3 to 4 minutes stirring continuously. 
  • Add more butter if preferred and serve.