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Monday, March 26, 2012

Baked Fish - Indian Style

I love to eat deep fried fish , but I did not feel good about the fact, that the oil used for deep frying has to be discarded and cant be used for anything else. It was a big waste according to me. So  most of the time I would pan fry the fish. Deep frying or pan frying- it takes a lot of time,  to do them in batches and I had to stand near the stove all the time. Sometime the fish will break into pieces while I try to flip it. Hubby does not like the smell of the fish, while cooking.  He  complains that the whole apartment smells fish. So I tried baking the fish. Though it took 20- 30 min for the whole process, once mixed and kept in the oven and set the timer, can go do the other work until the timer beeps. No complaint from Hubby too. Very easy and simple alternative for fried fish.


Fish (Salmon or Tilapia) , 1 lb
Chilli powder, 1 tsp
Turmeric powder, 1/4 tsp
Oil, 2-3  Tsp
Salt, to taste

  1. In a bowl combine chilli powder, turmeric powder, ginger-garlic paste salt and 2 tsp of oil to form a paste.
  2. Apply this paste to the cleaned fish.
  3. Line the baking tray with silver foil and grease it with oil. Arrange the fish  on this prepared tray.
  4. Pre-heat the ovento 400F and bake the fish for 15 minutes then turn the fish to the other side and bake for another 5-10 minutes.
  5. Take out the fish and serve it hot.
  • You can use any fish(with less or no bones) of your choice.
  • The timing in the oven varies with the thickness of the fish.

Sunday, March 25, 2012

Corn Fritters - My style

Last weekend, when we went for grocery shopping,I just grabbed a small bag of frozen corn  with  absolutely no  idea what i am going to prepare with it. I convinced myself that will try something new. There were so many recipes in the internet but couldnt decide on any. Today again, was in the hunt for recipe, I came across corn fritters. Its a very simple dish and was interesting. But it called for use of egg which I didn't want to use.  So made some modifications added some personal touch and made , "Corn fritters-My style" .It was crunchy and tasted very good. Thaara couldnt let me finish, as I was still frying, the other ones in the bowl were quickly disappearing. She was like" Amma i want more.." That really showed, this dish is a hit.

Sweet corn            - 1 cup
All purpose flour     - 1/2 cup
Ginger garlic paste  - 1 teaspoon
Cumin powder        - 1/4 teaspoon
Pepper powder       - 1/2 teaspoon
Chilli powder          - 1/2 teaspoon
Baking powder        - 1/2 teaspoon
Butter                    - 1 tablespoon
Water                    - 2 tablespoons
Salt                       - to taste

1) Thaw frozen corn.
2) Mix all the ingredients and make a dough.

3) Make small dumplings and deep fry it in oil.

Serve it warm.

Its a great tea time snack.

Wednesday, March 21, 2012

Simple Butter Cookies (Egg-less)

Today's recipe is Simple Butter Cookies. These butter cookies requires only 4 ingredients and are egg-less. I have this recipe since I started taking my baby steps in baking . I don't even remember from where I got this recipe (obviously from internet but no idea from which site) This  is a very simple and easy recipe and cookies come out delicious each time. Cookies are so buttery and melts right in the mouth.
Thaara loves these cookies. She always helps in making them. She has her own cookie sheet in which she makes her own shapes. When Mom was here last summer I made this and she loved it too. This recipe is dedicated to both my mommy and little Thaara. :) 


Butter, 1/2 cup
Sugar, 1/4 cup
Vanilla extract, 1/4tsp
Flour, 1 cup
Salt, a pinch(optional)

  1. Preheat the oven to 350F.
  2. Cream butter and sugar together and add vanilla to it
  3. Slowly add the sifted flour to this butter mixture and mix well until all the ingredients are incorporated into a soft dough.
  4. Scoop up the cookie dough and roll them into balls and flatten them evenly into discs with fingers . You can press them with fork too. The impression is also decorative for the cookie.
  5. Place them in the cookie sheet lined with parchment paper. 
  6. Bake @ 350F for 12-14 minutes until the edges are slight golden brown. 

  • The butter used has to be in room temperature to get nice cookie dough.
  • I used one tablespoon measuring spoon to scoop the dough and lightly flattened them using fork. 

Sunday, March 18, 2012

Carrot Cucumber Salad

Its a very simple salad which brings back my childhood memories. Since summer has started in India, was recollecting all those golden days, summer vacation we had as kid. Mom used to make this salad. She adds some green chillies, some chopped red onions and a bunch of cilantro. But I didn't add them, as I wanted my daughter to eat salad. (she is not a big fan of chilies or raw onions)I also added some peanuts (her favorite). My hubby really liked it  and his question was why I didn't make this all for him all these years.?? :)
A refreshing light salad with just 4 ingredients. 

Carrots, 2 nos.
Cucumber, 1 no.
Peanuts,  a handful
Lemon, half
salt to taste

  1. Grate the carrots.
  2. Chop the cucumbers.
  3. Boil the peanuts.
  4. Extract the lemon juice.
  5. Mix them together and salt to taste.
Ready to serve. 

Thursday, March 15, 2012

Sambhar (without Sambhar powder)

Sambhar needs no introduction at all. It is the most preferred dish in a south Indian home. Our house is no exception. We love Sambhar. Even if I make it daily, we are all ready to have it. I make it only once in a week though. Different vegetables  can be added to it like drumstick, radish, brinjal, carrot, turnip, ladies finger(okra) etc,. The sambhar gets it flavor, depending on the vegetable used.  I don't use sambhar powder, which makes it even simple. One of my friend, Kalpana used to love my sambhar so much. She was my neighbor when we were in California. Unfortunately she is with us no more now. So whenever i make sambhar I will always remember her. I made a Turnip sambhar today.

Toor dhal, 1/2 Cup
Vegetable(any of ur choice), 2-3 nos. depending on the size
Tamarind, small lime ball size
Tomatoes, 1 no
Garlic, 5-6 cloves
Coriander powder, 1 tablespoon
Chilli powder, 1 teaspoon
Turmeric powder, 1/2 teaspoon
Asafoetida, a pinch

To temper
Oil, 1 Tablespoon
Mustard seeds , 1/2 teaspoon
Cumin seeds, 1/2 teaspoon
Fenugreek seeds, 1/2 teaspoon
Red Onion, 1 no. (thinly sliced)
Curry leaves, 1 sprig
Cilantro, a bunch to garnish

  1. Cook toor dhal in pressure cooker with tomato and garlic.
  2. Soak tamarind in warm water and extract the pulp.
  3. Cook vegetable with little salt till they are almost done.
  4. In a sauce pan, heat oil, add mustard seeds, cumin seeds and fenugreek seeds. Then add onions, curry leaves and saute it. Also add asafoetida.
  5. Add the vegetable to it and then add turmeric powder, chilli powder and coriander powder. Cook till the raw smell is gone.
  6. Then mash the cooked toor dhal and add to this. Finally add the tamarind extract and add required salt. Check the consistency of sambhar and add water accordingly.
  7. Simmer it for 10-12 minutes.
  8. Garnish with Cilantro.

Friday, March 9, 2012

Cilantro Chicken | Easy Chicken Curry Recipe

Today I am sharing Cilantro Chicken Curry recipe. It is nothing but cilantro flavored Chicken curry. This is a very simple recipe without much spices. Suddenly I started craving for the flavor of  cilantro a lot. I remembered tasting  cilantro flavored chicken in friend's place. But she was a little busy, so couldnt call her for recipe . so decided to give a try in my own version. It came out very well. 

Chicken Curry with Cilantro


Chicken - 1 lb
Oil- 1 tablespoon
Cumin seeds  - 1/2 tsp
Onion (chopped)  - 1/2 cup
Tomato (chopped) - 1/2 cup 
Turmeric powder- 1/4 tsp
Salt - to taste

To grind into paste
Washed and Chopped Cilantro, 1 1/2 cups
Green Chillies, 2 nos
Cumin seeds, 1/2 teaspoon
Chopped onions, about 1/4 cup
Garlic, 5-6 cloves
Ginger, about 1 inch long
Easy chicken curry

  1. Grind the ingredients listed under 'to grind' fine paste.
  2. In a pan, heat oil then add cumin seeds and when they crack add chopped onions, saute till they are translucent. Then add tomatoes, let it cook for 2-3 minutes  and the ground cilantro paste along with turmeric powder and cook till the raw smell is gone.
  3. Now add chicken mix well and cook. Chicken will release water. So check and if required add water.
  4. Let it simmer for 15 - 20 minutes.
  5. When the oil starts seperating, turn off the stove and Serve it warm.
Chicken Curry with coriander leaves

  • I have used boneless chicken. You can chicken with bones too.
  • I have added green chillies. If you want you can add chilli powder too.

Sunday, March 4, 2012

Blueberry pancakes recipe | Homemade Pancakes with Blueberries | Soft and fluffy pancakes made with blueberries

Today I am sharing here, Blueberry Pancakes recipe. These are soft and fluffy pancakes made with blueberries from scratch. 
When first I heard about pancakes, I made my trial with the box mix. I still remember the day when I got the box mix- I was not even sure how it will taste- may be like sweet dosa??, but why does it requires egg?? where the questions that were going on in my head. But when it came out light and fluffy, immediately it became one of my favourite dish.  Then when Hubby and Thaara showed interest in them too, started to make them every week. So Sunday is pancake day.They have become a part of our sunday tradition. I once saw Cake boss, Buddy make pancake for his TV show- kitchen boss, that is when I started to make it from scratch. Sometimes as per Thaara's request, will make different shapes for her. Out of excitement, she will finish her breakfast in fraction of seconds. Still there were few blueberries left after making muffin, so when the pancake time came, they became the key ingredient. Pancake came out really well.


All purpose flour   - 1 1/2cups
Baking powder     - 2 1/4 teaspoons
Sugar                   - 3 tablespoons
Salt                     - 1/2 teaspoon
Milk                     - 1 cup
Melted butter       - 3 tablespoon
Egg(whites)         - 2 eggs
Fresh blueberries - 1 cup

  1. Seperate the egg whites from the egg and beat them till they are stiff and keep aside.
  2. In another bowl, mix together all dry ingredients- Flour, baking powder, sugar, salt.
  3. To the dry ingredients add milk and melted butter, then add the prepared egg whites, mix in till you form a homogenous mixture. Then fold in the blueberries.
  4. Heat the griddle. Pour a laddle full of pancake batter and then drizzle some butter. cook for a minute then turn to the other side and cook till its done.
  5. Serve with maple syrup.

Thursday, March 1, 2012

Blueberry Muffins Recipe | Best Blueberry muffin recipe | Soft and delicious blueberry muffins from scratch

Blueberry Muffin is one of my favorite muffins. These blueberry muffins are very delicious and are perfect for breakfast. Today I am sharing the recipe to make perfect blueberry muffins every time. When my daughter started pre-school, making her eat breakfast was a big struggle. I wanted to make something which she loves, so that she does not resist eating early in the morning. Sometimes she has breakfast on the go (she will eat on the way to school in car). So muffins seemed one among the choices I had. Hence I always bake different varieties of muffins. Today I am sharing blueberry muffins recipe. I have baked these muffins so many times by now and each time I get the perfectly delicious soft muffins.

All purpose flour      - 3 cups
Baking Powder        - 1 Tablespoon
Baking soda             - 1/2 Teaspoon
Salt                          - 1/2 Teaspoon
Butter,softened         - 10  Tablespoon
Sugar                        - 1 cup
Eggs                          - 2 nos.
Yogurt                       - 1   1/2 cup
Bluberries                  - 1  1/2 cup
Milk                          -  1/4 cup

  1. Pre-heat the oven to 375 F.
  2. In a bowl, mix together all the dry ingredients ( flour, baking powder, baking soda and salt) and set aside.
  3. In a large bowl, cream together butter and sugar, beating till its fluffy adding one egg at a time.
  4. To this mixture add 1/3 of yogurt and 1/2 of dry ingredients and mix well. Then add another 1/3 of yogurt and rest of the dry ingredients and mix. Then add rest of the yogurt, milk and mix well, till it forms a homogeneous mixture.
  5. Finally fold in the blueberries.
  6. Grease and flour the muffin pan and fill in the batter.
  7. Bake for 15-20 minutes in the pre-heated oven till its done.
Makes 24 muffins.