Showing posts with label Side dish. Show all posts
Showing posts with label Side dish. Show all posts

Wednesday, October 6, 2010

Goan Prawns Fry

Prawns and Goans are synonomous...just thinking of them makes my mouth water,coz here in Azerbaijan we do not get any...
Prawns are extremely low in fat and calories, yet packed with nutrition.Prawns  are an excellent source of protein, omega 3 fatty acids , iron, zinc ,selenium and vitamin E. Prawns are even lower in calories and fat than chicken yet with much more protein.

  • 10-12 king prawns,cleaned and deveined
  •  1 tbsp garlic paste
  •  3/4 tsp freshly ground pepper
  •  1/2 tsp red chilli powder
  •  1 tbsp lime juice
  •  Salt to taste
  •  cooking oil for frying

  • Clean the prawns, devein and wash. Keep the tail on. Pat dry.
  •  Mix the  garlic, pepper, chilli powder, lemon juice, salt  together and marinate the prawns in this mix for 1-2  hours or longer
  •  Heat oil in a pan and when oil is hot ,add the prawns 
  • Fry till golden on both sides
  • Serve hot with Goan Fish Curry.Enjoy

Tuesday, October 5, 2010

Grilled Chicken

  • 8 chicken leg pieces or wings
  • 1 tsp red chili powder
  • 1 tbsp Pepper powder
  • 1/4tsp turmeric powder
  • 1 tbsp ginger-garlic paste
  • juice of half lemon
  • 1/2 tsp salt or according to taste
  • olive oil

  • Combine the spices  ginger-garlic paste and lemon juice.Mix well.
  • Clean wash and pat dry the chicken pieces. Using a knife make a few cuts on the pieces. Add the chicken pieces to the above marinade. Make sure the marinade fully covers the chicken pieces.
  • Cover the pot and marinate in fridge for  atleast 4-5hrs.The longer you keep the better.
  • After 4hrs, preheat the oven to 425F.Cover a grill with an aluminium foil.
  • Remove chicken pieces from fridge and place them on the grill, making sure the  marinade still covers them well (shake off any extra marinade).
  • Drizzle more olive oil on the chicken pieces.
  • Grill 10-12 minutes each side till done,spraying some cooking oil ater every 10 mins.
  • Serve with hot with some pulao or just as it is.

Sunday, October 3, 2010

Sabhudana Khichdi

Sabhudana Khichdi is a Maharastrian dish.The first time i had Sabhudana khichdi was in my hostel mess.They would prepare it every Thursday as it was a fasting day and the girls could eat only this.Anyways it was my favourite dish among all the other dishes they would prepare in the hostel and i would wait for Thursdays to come i could gorge on this delicious dish.After i was back home ,i forgot all about this dish and started to enjoy my Mom's Goan food.After about 2 years ,i  was at a  supermarket when  i saw sabhudhana and suddenly remembered this dish and my days in the hostel .So i picked up a packet of sabhudana and after googling for the recipe went straight to make it as all the other ingrediants were at home....and turned out delicious...much better than the hostel one and from that day it has a weekly place in my kitchen,specially when  am home alone and in no mood to cook an elaborate meal or for braekfast.

Its a comfort food for me which i can have any time...m sure u guys wouldbe in love with this dish go ahead and try it out....and do send in your valuable comments...

  • 1 cup  sabudana
  • 2 medium sized potato,boiled and cut into fine cubes
  • one handful groundnuts
  • 2 green chillies
  • 2 tbsp oil
  • 1 lemon
  • 1 tsp sugar
  • salt to taste
  • 1 tsp  jeera seeds


  • Wash sabudana nicely and soak the sabhudana  for 4 hours in a little water(the water added to soak must not be more than 1/4 the quantity of sabhudana )
  • After 4 hours add salt, sugar and  mix well.Keep aside.
  • Heat oil, add jeera seeds, chopped green chillies, groundnuts and  potatoes and stir for 3-4 minutes
  • Now add sabudana and mix well. Keep  on simmer for 5 to 10 minutes till sabudana is cooked. Sabudana will change colour once it is cooked. Don't cover the pan ,at any point.
  • Sprinkle some lime juice.
  • Remove from fire and serve hot.

Saturday, September 25, 2010

Vegetable Corn Soup

Soup is the epitome of comfort, a wonderful soul warming food filled with wholesome ingredients and fantastic flavors,specially on a cold winter or a rainy day.Soups are ideal as appetizers or starters, as a side dish, or as a one-pot meal.


  • 1 medium Onions, chopped
  • 1 medium tomato,chopped
  • 1large Carrots, peeled and chopped
  • 1 large Potatoes, peeled and cubed 
  • a handful of spinach leaves,chopped finely
  • 1/4 cup corn
  • 1/4 cup macarooni
  • 1tsp garlic paste
  • 3 cups Cold Water
  • 1 teaspoon Coarse Salt 
  • 2 tbsp,soup powder
  • Salt and Pepper, to taste
  • 2 tbsp,Butter

  • Add butter to a pan and melt over medium heat.
  • Add  onions and saute  until soft.
  • Add tomatoes and saute for 3 more minutes
  • Now add the garlic paste and cook till the raw smell of garlic dissapears
  • Stir in shredded carrots, corn,macarooni,spinach leaves,cubed potatoes, soup powder,cold water, coarse salt.
  • Reduce heat to low. Simmer 30 minutes, stirring occasionally.
  • Season with salt and pepper.
  • Serve hot

Tuesday, August 10, 2010

Tuna and Corn Salad


  • 1 tin tuna or sardines,remove bones and mash well
  • 1 cup sweet corn
  • 1 large onion ,chopped finely
  • 1 green chilli, chopped
  • 1 tomato chopped finely
  • corainder leaves,chopped
  • Mix all the above ingrediants well
  • Serve as a accompaniment to pulao .

Aloo Bhaji

This easy potato recipe Potato Masala is also called Aloo Subji or Potato Bhaji.
Alu or Aloo means Potato in hindi. This is a very quick and easy to make dish. This Potato fry dish, is a good accompaniment with any Indian Bread, such as chapati, Poori or with Dosa, the Indian Vegan Pancake.

Potato masala is served in restaurants as well as in indian homes with Indian Breads such as Chapati , Poori, Dosa.
In many homes, this potato subji is the favorite accompaniment for chapati and poori. If you like potatoes, you are going to like this potato bhaji.


  • 3 large potatoes, peeled and boiled
  •     1 teaspoon mustard seeds
  •     5 to 6 curry leaves
  •     4 green chillies, chopped
  •     5 small onions, chopped
  •     a pinch turmeric powder (haldi)
  •     1 teaspoon jeera seeds
  •     juice of 1 lemon
  •     1/4 cup chopped coriander
  •    1/4 cup green peas,boiled
  •    2 tablespoons oil 
  • Boil the potatoes, mash and keep aside
  • Heat oil in a pan and when hot add the mustard and jeera seeds.
  • When they crackle,add curry leaves,onions,chillies and fry till onions turn golden brown
  • Add the mashed potatoes, green peas ,turmeric,salt,coriander leaves,lemon juice and mix well
  • Cook for about 3 mins and remove from heat
  • Serve hot with puris or chappatis

Roasted Beef Tenderloin

A beef tenderloin, known as an eye fillet in New Zealand and Australia, filet in France and fillet in England, is cut from the loin of beef. The tenderloin refers to the muscle near the kidneys. This muscle does very little work, so it is the most tender part of the beef. This makes it one of the most popular cuts. This also makes it one of the more expensive cuts as well. The tenderloin can either be cut for roasts or for steaks.

Ingrediants for the marinade:
  • ginger-garlic paste-1 1/2 tsp
  • juice of 1/2 a lemon
  • 1/2 tsp pepper powder
  • 1/2 tsp sugar
  • vinegar-1/2 tsp
  • a pinch of clove powder
  • a pinch of cinnamon 
Apply 1/2 tsp salt to 1/4 kg beef cut  and keep aside for 5-6 mins.Throw out the water. 

  •  2 onions sliced
  • 2 green chillies slit
  • 1 tomato sliced
  • 2 potatoes wedges , fried
  • 5 tbsp cooking oil
  • Marinade the beef overnight in a refrigerator with the above marinate.
  • Now heat a frying pan with 4 tbsp of oil and when hot add the meat pieces and fry till done.Takes 3 minutes each side.
  • Remove the meat from the pan and keep aside
  • Now heat 1 tbsp of oil in the pan and when hot add the sliced onions and chillies and fry trill translucent.
  • Now add the tomatoes and cook for a minute
  • Than add the fried potatoes,and beef and mix well and cook for another 3 mins.
  • Turn of the heat and enjoy.
This meat is succulent and tender all by itself.