Food Minia

Prawns are quick to cook and great for curries, soups and pasta; hence the ultimate fast food.  Chilli prawn skewers are such a delicious seafood treat with  traditional Kerala flavors. Ingredients to marinate Prawns: Prawns large- 1/2 kg (cleaned without removing tail and head) Turmeric powder- 1/2 tsp Pepper powder-1 tsp Salt-to taste Corn flour-1 tbsp Vinegar-1 tsp Oil-to shallow fry Ingredients For Seasoning: Oil-2 tbsp Thinly chopped ginger-1 tbsp Thinly chopped garlic-1 tbsp Thinly chopped green chilli-1 tbsp Curry leaves-3 springs Chopped capsicum-1 small Chilly powder-1 tsp Soya sauce-1 tbsp Tomato sauce-2 tbsp Salt-a pinch Coriander leaves chopped-few Preparation: Marinate the prawns with ingredients under marination and rest in fridge for one hour. Mean while soak the bamboo skewers in hot water. After one hour thread the prawns on skewers by lengthwise (thread its tail and head part only to get straight  fried prawns) After that shallow fry it in a wide pan of ...

Murgh musallam is a traditional Mughlai Chicken dish in which the whole chicken is stuffed, steam roasted and then cooked in an onion based thick gravy. Its's mainly cooked in the special occasions and surely it will be the highlight in party table. Even though the preparations include few steps; the end result was awesome lip smacking chicken!!! Ingredients For The First step Marination Chicken-1 medium (skinless) Lemon juice- 1/4 cup Salt-to taste Wash and clean the chicken well. Pat it dry with a kitchen towel to avoid the extra moisture. Using a knife pierce chicken breasts and other parts a number of times. Marinate it with the lemon juice and salt (rub evenly to well coat). Cover it with a cling wrap and marinate in fridge for overnight. (Marinating overnight is an important part in making this murgh musallam; then only the chicken gets easily cooked and juicy.) Ingredients For The Filling: Oil-2 tbsp Onion-1 large Ginger garlic crushed-2 tsp Green chilly crushed-1 tbsp Tomat...

The mango season has been started and the tiny mangoes are falling down.. Pick them up and do pickling. Here is an easy and finger licking tender mango pickle recipe using my Homemade Pickle Powder !!! Ingredients: Tender mangoes- 1/2 kg Mustard oil ( gingelly oil/ sesame oil)- 1/2 cup Mustard seeds-1 tsp Thinly chopped ginger-2 tbsp Thinly chopped garlic-2 tbsp Thinly chopped green chilly-2 tbsp Curry Leaves-3 springs Pickle powder -5 tbsp Salt-to taste Vinegar-1 cup Preparation: Cut the tender mangoes in to two or three pieces (depending on its size up to 4 pieces; disacrd its seed). Heat oil in a pan; splutter mustard seeds Add chopped ginger, garlic and green chilly. Saute for a minute, Add curry leaves, pickle powder in low flame and then add vinegar. When it boils add mango pieces and salt. Cook for about 5 minutes and switch off the flame. Note : If you want more gravy for your pickle; you can add 1/2 cup of hot water along with the vinegar. Then you need to store the pickle in...

A simply delicious spicy chutney (chammanthi) for your lazy meal.. Ingredients: Dry Prawns- 1/4 cup Grated coconut- 1/2 cup Dry red chilly-5 nos (increase or decrease as per your spice tolerance) Shallot/small onion-3 nos Tamarind- 1/2 of a lemon size ball (seedless) Salt-to taste Coconut oil-1 tsp Preparation: Clean and wash the dry prawns well. (if you want; remove its tail and head). Dry roast the washed prawns on low flame for few minutes (about 3-5 minutes) until crisp. Take it out and heat a teaspoon of coconut oil in that pan; saute the dry red chilly for few seconds. In a blender; add roasted red chilly, prawns and all other ingredients. Blend for a minute  or until all the ingredients are mixed well and crushed. Serve it with your steamed rice and enjoy!!!

The mango season has started and raw mangoes are available in everywhere. Mango thokku is an instant version of mango pickle. It can make within few minutes and of course finger licking too.. Ingredients: Raw mango-3 large Oil- 1/4 cup (use mustard oil or gingelly oil for great taste) Mustard seeds- 1 tsp Fenugreek seeds (methi seeds/uluva)- 1/4 tsp Turmeric powder- 1/2 tsp Chilly powder-3 tbsp (increase as per your spice tolerance) Hing powder (kayam/ asafoetida)- two pinch Salt-to taste (little more than normal salt level) Curry Leaves-2 spring Grated Jaggery-2 tbsp (or more) Preparation: Peel the skin of raw mangoes and grate them finely using a carrot grater. Heat oil in a pan; when it is hot crackle mustard seeds and then fenugreek seeds. Make the flame low and add grated mangoes, turmeric powder, chilly powder, salt, hing, grated jaggery and curry leaves. Cook on medium flame for about for few minutes (about 5-6 minutes) until oil floats on top. Switch off the flame and allow to ...

A very simple, delicious and aromatic side dish. Cumin and potato together brings out the best combo and anything can suit with it. Ingredients: Potato chopped (lengthwise or cubed)-2 cup Mustard seeds- 1/2 tsp Cumin-1 1/4 tsp Oil-2 tbsp Curry leaves-2 springs Dry red chilly-2 nos Turmeric powder- 1/4 tsp (optional) Chilly powder-1 tsp Hing (asafoetida/kayam)-2 pinch Salt-to taste Preparation: Heat oil in pan; when it is hot make the flame to low;crackle mustard seeds followed by cumin seeds;  Add dry red chilly and curry leaves. Add all the powders and potato pieces; mix well. Cover cooks it for about 15 minutes on low flame by stirring occasionally(or cook until potato pieces get cooked well; no need to add water; if necessary; sprinkle little). Switch off the flame and serve hot..

Beef vindaloo is an absolutely delicious Anglo-Indian spicy curry packed with the flavors of garlic, red chilly and vinegar. Give a try on it, serve to your family and don't forget to leave your feedback here. Ingredients: Beef-1 kg Dry red chilly- 12 to 15 nos (depending on the spice tolerance) Garlic- 1/2 cup Vinegar- 1/2 cup Onion-2 nos Tomato-1 nos Coriander powder- 2 tbsp Garam masala powder-1 tsp Salt-to taste Oil-for frying onion Coriander leaves-to garnish  Preparation: Soak dry red chilly in vinegar for few minutes. (Remove the inner seeds of dry red chilly; if you don't want much spiciness; but the dish tastes its best with hot). Add it in to a blender along with garlic. Make a smooth paste out of it. Marinate the cubed beef pieces with salt and the above blended paste. Let it rest for 1 hour (first 1/2 hour in fridge and half hour at room temp). After that, pressure cooks the beef pieces  (without adding any water ; if necessary add little) for few whistles until co...

Every year from mid spring to late summer I eagerly await the appearance of dark-green خرفه (purslane) sprouts in my backyard, vegetable garden, flower borders and in between the cement cracks. The often under-appreciated and ignored purslane has always been a favorite of mine. You can throw a handful of fresh purslane in almost any dish and make it taste better with its slightly tart and

It has been awhile since I posted a new recipe.  This recipe for potato salad isn't new but an all time favorite.  I've been making it for years and I'm surprised I've never posted it.  Today we are having a cookout and this potato salad is always requested.  It's a basic recipe and turns out perfect every time. Ingredients: 2 eggs 2 lbs. new red potatoes, cut into bite size pieces (about 7 cups when cut up) 1/3 cup celery, diced 1/3 cup onion, diced 1/2 cup mayonnaise (I only use Real Hellmann's Mayo) 1/4 cup sour cream 2 teaspoons yellow mustard 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1.  Place cut potatoes in a large saucepan; add enough water to cover. Bring to a boil. Reduce heat; cook 10 to 15 minutes or until potatoes are tender. Drain well.   2.  Meanwhile, place egg in small saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over egg to stop cooking. Peel egg; ...

I read this article in The Guardian the other day and thought that Eliane Glaser had a very good point. Sure, celebrity chefs do live in a bubble, and their culinary advice, as healthy and tasty and wonderful as they might sound, aren't always practical. But I work full time, I have two young kids, an overworked partner, no one around to give us a hand, and yet we cook dinner from scratch every single night. The kids and I get home at 6:30pm every week night and we are ready to eat dinner by 7:15. Dinners consist of freshly cooked vegetables, usually served with meat or fish (the type of recipes you read on this blog), then a dairy product (yogurt or cheese), and a fruit. Most nights we start with a salad or soup (made from scratch as well, including dressing). (For drinks: water.) So I know there is a way to eat healthy food even on a tight schedule, and I know that the food revolution isn't just a great big fat lie. Well, that was my conclusion two weeks ago. Yesterday, I...

Last week I listened to an interview of Alice Waters on NPR (by Terry Gross on Fresh Air). It was so inspiring that it got me dreaming about opening a place of my own all over again. (This is a recurring fantasy... which shouldn't surprise you too much). I spent last night in my Dream Café, welcoming patrons with delicious yet simple, healthy, affordable food made from the freshest ingredients, presented in a short, ever-changing seasonal menu, and featuring a fun selection of small plates for children, and a place for them to quietly play and read after their meal, so grown ups can have a few minutes of respite. Sigh... As I was listening to Alice, two thougts came to mind. First, she mentioned that she stopped seeing her friends when she got into the chaos of opening Chez Panisse . She also said that she stopped cooking there when she had her daughter... So this dream business of mine sounded quite incompatible with my dream life of the moment. Unless maybe I could have a cafe ...

Halved, steamed in a pressure cooker for a few minutes, then placed in a buttered pyrex dish, sprinkled with butter and grated Gruyère cheese, under the broiler for 5 minutes.