Prawn Curry

Ingredients 

Cooked king prawns (Fried) (250 gms)

Small onion finely chopped (2-3)

Bay leaf

Cumin seeds (1/2 tsp)

Sliced green chillies (4)

Turmeric (1/2 tsp)

curry leaves,

Coriander Powder (1/2 tsp)

Cumin powder (1 tsp) 

Red chilli powder (1 tsp)

Fresh chopped coriander

Salt 

Oil

Procedure

1. In a non-stick saucepan add oil and heat up.

2. Add the bayleaf and cumin seeds till it splatters

3. Add onions and cook until  soft and smooth

4. Add the powders mentioned above, mix and leave on medium heat for a few minutes until the raw smell goes away

5. Add the prawns and the sliced chillies and cook until the prawns have released all the water 

6. Add 1 very small cup of water and cook until it's all done

Garnish it with Coriander leaves or Curry leaves and have it with rice or chapati.

5 Healthy Breakfast Hacks

It's usually a long week of hectic schedules and skipping meals, be it at work in the office or busy client meetings; but it is high time that we understand the importance of breakfast. To get you going for the entire day, you need a lot of energy and for that skipping meals is definitely not a wise thing to do. If you are a regular offender in skipping your lunch, then you should probably focus more on your breakfast; as they say, one should have their breakfast like a king, lunch like a common man and dinner like a beggar. Yes, it is the key to a healthy lifestyle that not only helps you stay fit but also keeps unwanted diseases at bay.
Enough said we know you don't plan to get late for your office, so these quick breakfast hacks come handy to save your day.

1. Bread-omelette

It won't be wrong to call it one of the most preferred breakfast of the Indians, quite easy to make and just gets done in 5 minutes.

Ingredients 

4 Loaf of bread
2 Eggs
Onions (1/2 chopped)
salt (1/2 tsp)
Pepper Powder

Method

Heat oil in a pan, in the meantime, break the eggs in a bowl, add the chopped onion and salt and whisk it thoroughly. once the oil gets heated, spread the oil in the entire pan.
Take 2 pieces of bread, dip it in the bowl containing whisked egg and place it on the pan, after 10 seconds toss the bread to cook the other side. Repeat for the next two loafs.
Once done take it out, sprinkle black pepper powder and serve it with Ketchup

2. Egg Masala Maggi 

Remember those hostel days where maggi used to be your staple diet. Yes, it had always been there to rescue you when you needed to relieve yourself from quick cravings. Even this time it comes highly handy when you are running late and famished at the same time.
How ?? Read on :

Ingredients

Nestle Maggi 1 Packet
Oil (2 Tbsp)
Onion finely chopped (1)
2 Eggs
Green Peas
Salt (2)


Preparation
Heat the pan on a medium flame and add the oil.
Once the oil has heated, add the green peas.
Break Open the eggs and add a pinch of salt and scramble it.
Cook the scrambled egg till it turns solid.
Now Break the Noodles and add it to the pan and mix the eggs and cook for 20 seconds.
Add two Cups of water and then add the Masala packet that comes along with the noodle in the pack.
Stir it well and let it boil for 2 minutes till the consistency is achieved.
Take it out on a plate and serve hot.

3. Sooji / Rava Upma

Not purely south Indian, this is also a famous breakfast for the north Indians, purely simple quick and easy to make, this dish surely does justice as a breakfast.

Ingredients

1 cup semolina/sooji/rava (fine variety)
1 medium sized onion, chopped finely
1 green chilly, chopped
½ inch ginger grated or chopped finely
2.5 cups water
1 tsp mustard seeds/rai
½ tsp cumin seeds/jeera
1 sprig of curry leaves/kadi patta
10 to 12 cashew nuts/kaju
2 tbsp oil or ghee
salt as required

Preparation

Finely chop 1 medium sized onion, 1 to 2 green chillies and ½ inch ginger and take the 8 to 10 curry leaves, 10 to 12 cashews. Now heat a pan and add 1 cup Rava (sooji), roast it till it looks dry and fragrant (DO NOT roast it to brown). Transfer it to a plate separately and keep aside.
Now add 2 Tbsp of oil/ghee and add mustard seeds till it crackles, now add 1/2 Tsp cumin seeds and fry till it turns light brown. Now add the cashews and fry it till it turns golden. Now add the finely chopped onions. saute the onions till they become translucent.
Then add the chopped green chilly, ginger, curry leaves. saute for a minute.
then add 2.5 cups water to this mixture. Add salt as required. On a medium to high flame, heat the water and let it come to a to a boiling.
when the water comes to a boil, lower the flame to its lowest and add the Rava/Sooji to it. Stir it immediately to prevent it from coagulating and settling. Now cover and allow the Sooji/Rava upma to steam for 2 minutes on the low flame. Switch off the flame. 
Serve it hot with coconut chutney.

4. Poha 

This is another quick and regular breakfasts at homes. 
This is not only very delicious but also quick and known as mom's favourite for their school kids. Coz it is dry and doesn't mess the school bag. It was one of my mom's favourite when it came to a tasty breakfast. Now I cook it when I want to have my breakfast and am running late for my office at the same time.

Ingredients

2 cup of Poha (500 ml)
2 tbsp oil
1 tsp mustard seeds/rai
10 to 12 cashews or 1 tbsp peanuts
1 red chili
1 or 2 green chilies, chopped
½ inch ginger/adrak, finely chopped
8 to 10 curry leaves/kadi patta
1 medium onion, finely chopped or ⅓ cup finely chopped onion

Preparation

Rinse the thick poha in water in a colander or strainer for a couple of times. the poha just need to get softened. so rinse gently.
add ½ tsp turmeric powder and salt to the poha.

mix gently. keep aside.
Now in a pan, heat 2 tbsp oil and add 1 tsp mustard seeds.
when the mustard seeds crackle, add cashew/peanuts. Cook it by uniform stirring and saute till the cashews/peanuts turn golden. Now add ⅓ cup finely chopped onion, 1 tsp finely chopped ginger, 1 tsp chopped green chilies, 1 dry red chili, 8 to 10 curry leaves.
Saute till the onions turn translucent.Now add the poha, stir and mix gently till everything gets evenly mixed. Now cover the pan and cook for 3-4 minutes on a low flame.
Transfer it to a plate and serve it with a lime juice.

5. Fruit yogurt

Yogurt is one thing that keeps your stomach cool and going for the day. So its not ust limited to be merely a snack but it also makes a perfect breakfast recipe.

Ingredients

Fruits like papaya, strawberry, grapes, pineapple.
Dry Fruits: Nuts, cashew, raisins(kishmis)
Honey

Preparation

Cut the fruits into medium sized pieces, cut the dry fruits into small peces but not finely chopped.
Take Yogurt in bowl, add the fruits, dry fruits and honey. Mix it well and just enjoy it.

Mughlai Paratha

There are many contributions of Mughals, among one among them is the food that they have passed on as their legacy. This street food is popular in the streets of Kolkata and Bangladesh but is quite rare in the other parts of India. One must definitely cook this dish to relish its heavenly taste. Among many Mughlai dishes, this also holds an important place.

It is easy to make.

Preparation time 25-35 minutes

Ingredients

1.  Eggs (4)

2. Whole wheat flour (4 cups)

3. Oil for frying the parathas

4. 2 Cups of water to knead the dough

5. 4 Onions finely chopped

6. Black-pepper Powder

7. Red Chilli Powder (a pinch)

8. Salt

Method

1. Take the wheat flour, add 2 Tbsp of oil, mix it and knead it well into soft sticky dough

2. Divide the dough into as many possible medium rounds

3. Heat the tawa in a stove and add half a bowl (small) of oil and allow it to heat on a medium flame.

4. In the mean time in a bowl break the eggs, add onion, red chilli powder black pepper powder and salt. whisk it thoroughly

5. Take one of the divided doughs and roll it into a square

6. 

Pour the whisked egg on the dough and seal it over from four ways towards the centre with their ends overlapping







7.

Place the roti with egg stuffing carefully into the tawa with hot oil







8. Cook it on a medium flame for sometimes, then toss it over and fry the other side till it turns golden brown

9. Cut into 4 pieces and serve it with yogurt or ketchup

Mutton Roghan Josh

We do understand Chicken holds an upper place when it comes to non-veg food but trust me when I say Mutton dishes are equally delicious. Mutton Roghan Josh is the perfect delicacy for all the Non-Veg lovers who wants to try try something different from the mainstream chicken dishes.
This famous Kashmiri dish has made its own niche around the globe and comes under one of the "must try Mutton dish".
Though this dish might take a little bit more to cook than its non-veg counterparts but yes patience is a virtue and this dish is worth waiting for.
So before we grab that delicious Mutton Roghan Josh let us have a little bit of insight about  its Recipe.

Cooking Time

2 Hours

Ingredients

1 Kg mutton
Onions 4-5 ( depending on the size)
Tomatoes 2
Garlic- 5-6 strands
Ginger- 1 inch
Cardamom 2
cinnamon sticks 2
Black Pepper seeds 5-6
cloves 2
Bay Leaf
Cumin
Cashew
Almond
Coriander Powder
Turmeric Powder
Red Chilli Powder
Salt
curd

Preparation: 

1. Wash the mutton properly and thoroughly and keep aside

2. Marinade the mutton with turmeric powder, salt, curd, part of ginger garlic paste and mustard oil and leave it for 40 minutes

3. Heat the oil in a pan and add cumin seeds, bay leaf, cinnamon bark, and cloves when it sizzles, add the onions and put some salt , fry the chopped onions till it turns brown, now add the chopped tomatoes till the tomato melts and mixes completely.

4. Now add the rest of the ginger garlic paste and saute it for 2 minutes

5. Now add the marinaded mutton to the pan and mix it thoroughly.

6. Take a little bit of more cumin seeds,black pepper seeds, almonds, cashews and grind it in a mixer grinder to a paste.

7. Add the paste to the cooking mutton and also add cumin powder, red chilli powder  and coriander powder.

8. Mix it thoroughly and cook this on a low flame till the oil separates. 
9. Now transfer this to a pressure cooker and cook for 15 minutes on a low flame.

10. Turn off the flame after 15 minutes, and let it cool and depressurize naturally.

11.  Serve it hot with Chappatis or Rice and raita.

Spicy Chicken 65

Chicken 65 is a spicy fried dish that seems to have originated in Chennai in India.
Why the number 65, this dish used to be listed in the number 65 of a restaurant named Buhari that used to serve this fried chicken and it became so famous that people ordered this dish using the number 65.

So if you are wondering what was so special about this dish that made its mark not only in Chennai but also across India, you yourself have to taste this dish to find out more. It is not that tough seems like cooking normal chicken fry but the taste is entirely different when served with curry leaves that leaves behind its flavour.

So here we go:

Ingredients: 

• 300 gm chicken breast, cleaned and cut into small cubes (boneless)
• ½ tsp Kashmiri chilli powder (adjust to taste)
• ¼ cup thick plain yogurt (or ½ cup buttermilk)
• ¼ tsp black pepper powder
• ½ tsp coriander powder
• ½ tsp cumin powder
• 3 tsp ginger garlic paste
• ½ tsp turmeric powder
• 3 tsp rice flour or corn flour (corn starch)
• few of curry leaves
• 2-3 cups of oil, for frying
• 1 tsp vinegar (optional)

Preparation:

1. Whisk the yogurt with all the spices, corn flour, ginger-garlic paste, and some salt. Add the vinegar only if your yogurt is not sour.

2. Now add the chicken pieces to it and marinade it well.

3. Now keep this mixture under refrigeration for minimum of 6 hours or overnight would be perfect

4. When you want to prepare this dish, heat oil in a pan which should be enough for the chicken to be deep fried.

5. Once the oil gets heated up fully, put the marinaded pieces one by one overlapping each one and fry it till the crust turns fully red in a medium flame , once it is cooked and the crust turns deep brown or red. Take it out from the pan and keep it on a tissue paper to soak the rest of the oil.

6. Drain and add curry leaves to the fried pieces of chicken. Serve it with Lemon and onion rings. 

Fried Ice Cream

It is always good to be adventurous with your food. Along with experiment, an adventure with your recipe can add a little bit more spice to your life and food, but right now we will add a little bit of chocolate and ice cream instead of spice in a new and adventurous style.
Yes we are going to break the traditional way of how you relish your ice cream, it is the time for some fried ice cream. Yes you heard that right.

So all that you need to know as to how to make it .. Read on

Ingredients: 

• French vanilla ice cream, soft
• 4 teaspoons ground cinnamon
• 2 cups powdered cornflakes
• Oil for deep-fat frying
• chocolate sauce/ Honey

Preparation : 

• Place nine 3-in. scoops of ice cream on a baking sheet. Freeze for 1 hour or until firm
• In a shallow bowl, combine corn-flake crumbs and cinnamon. Roll ice cream balls in crumb mixture. Place on baking sheet; freeze overnight. Wrap each scoop separately in plastic wrap; transfer to a freezer bag.
• heat oil in a pan or an electric deep fryer until it is very hot. Unwrap ice cream; fry one ball at a time for 8-10 seconds. Place in chilled bowls; serve immediately. Top it with Chocolate sauce or honey