Wednesday, 30 September 2015

Spicy Roasted Carrots Recipes Free | Roasted Carrots Fry | Yummy Roasted Carrots

Ingredients :
  • 4 pound – carrot
  • 4 tablespoon – coconut oil
  • 2 teaspoon – cinnamon
  • 1/2 teaspoon – ginger, ground
  • 1/4 teaspoon – cardamom
  • 2 teaspoon – salt
Method :

  •     Preheat the oven to 425 degrees.
  •     Peel the carrots and cut into 3" long sections. Cut each section in half, quarters, or sixths to keep them mostly even pieces.
  •     Toss the cut carrots with the spices and coconut oil. Divide among half size sheet pans, or 1 full.  I find stone pans are the best, but metal ones work just keep a close eye on them as they like to burn on metal towards the end.
  •     Cook for 15 minutes, and  stir. Cook for another 15 and stir again. Cook for another 5-15 minutes until the carrots are soft and golden.

Tuesday, 29 September 2015

Carrot Rice Recipe Free | How to Make Carrot Rice Indian Taste Food


  • Basmathi Rice ( cooked) - 2 cups
  • Grated Carrot - 1 cup
  • Sliced Onions - 1 medium
  • Sliced Green Chillies - 3 nos
  • Finely Chopped Ginger and Garlic - 1 tbsp
  • Chopped Coriander leaves - 1 tbsp
  • Turmeric powder - 1/2 tsp
  • Salt


  • Heat the Oil in a pan.
  • Seasoned the items under seasoning.
  • Then add the sliced onions,green chillies and chopped ginger and garlic, fry it well till the onions turn golden brown.
  • Add the grated carrot and saute it well.
  • Add turmeric powder and salt.
  • Saute it for few second.
  • Add the cooked rice and mix lightly without disturbing the rice.
  • Cook it in a low flame for 5 minutes.
  • Sprinkle the coriander leaves on the top of the rice mixture.
  • Serve the Carrot rice with Mango Pickles. 

Beetroot Halwa Taste Recipes Free | Indian Famous Yummy Sweet Recipes

Ingredients :

  • 2 cups grated beetroot
  • 1-1 ½ cups of sugar (adjust to ur taste buds)
  • 1-2 cardamom
  • 1tbsp ghee
  • Few broken cashews
Methods :

  • Wash and peel the outer skin of beets and grate it finely in a grater. I used my chopper to make the process easier.
  • In a pan put the grated beets and add water till it immerse. Let it cook to perfection.
  • Once the beets turns soft, add the sugar to it. Mix it. Throw the cardamom (crush it before use) to the beets and mix again.
  • Blend the sugar with the beets. Stir at medium flame. If the beets sticks to the pan, neva mind… add spoons of ghee to the sides and keep blending it well
  • Roast the cashews (either use broken once or whole depends on ur wish) in ghee
  • Once the beets and sugar are cooked, add the roasted cashews along with the ghee. Add some more ghee if needed.

Monday, 28 September 2015

Chilli Paneer Spicy Recipes Free | Chilli Paneer Indian Taste Recipes

Ingredient :

  • Paneer: 250gms
  • Onions: 2
  • Green pepper: 1
  • Green chillies: 5
  • Flour: 2tbsp
  • Cornflour: 2tbsp
  • Garlic: 6 cloves
  • Soya sauce: 2tsp
  • Vinegar: 1tsp
  • Tomato Ketchup: 2tbsp
  • Chilli sauce: 1tbsp
  • Lime juice: 1tsp
  • Spring onion greens: To garnish
  • Oil for frying
  • Salt to taste
Method :

  • Cut the paneer into once inch cubes and keep aside.
  • Make a paste with the flour, cornflour and salt, adding a little water.
  • Dip the paneer pieces into this mixture and deep fry until golden brown. Drain on a kitchen towel and keep aside.
  • Chop the onions and pepper into one inch pieces. Slit the green chillies and crush the garlic.
  • Heat oil in a pan and saute the onions until light brown.
  • Add the garlic and green chillies and fry for a minute.
  • Add the pepper and toss for a couple of minutes.
  • Add the sauces, salt and paneer pieces and mix well. Fry on medium heat for 3-4 minutes, until the sauces coat the paneer well.
  • Serve hot garnished with lime juice and spring onion greens.
  • Approximate preparation and cooking time: 35 minutes.

Sunday, 27 September 2015

Crispy Onion Pakoda Recipes Free | Indian Famous Cuisine Free Taste and Spicy

Onion Pakoda Recipes

Ingredients :

  •     1 cup besan(chick pea flour)
  •     3 - 4 medium sized onions cut lengthwise
  •     salt to taste
  •     1 tsp red chilli powder
  •     1/4 tsp turmeric powder
  •     2 - 3 green chillies very finely chopped
  •     5 - 6 curry leaves very finely chopped
  •     1 tsp coriander seeds
  •     1 tsp ginger garlic paste
  •     1 tbsp coriander leaves
  •     oil for deep frying

Instructions :

  •     Firstly in a mixing bowl, add onions, chopped green chillies, chopped curry leaves.
  •     Add salt, red chilli powder, turmeric powder, ginger garlic paste.
  •     Add coriander leaves, add coriander seeds etc.
  •     Mix the whole mixture well.
  •     Gradually keep adding besan and keep mixing.
  •     Also add more besan if required.
  •     Sprinkle water drops and give a mix(Add more drops if needed).
  •     Do not make a thick dough.
  •     Keep the mix very loose.
  •     Make sure the onions are coated well with the flour.
  •     Heat oil in a wok and drop the small portions of the mixture in oil.
  •     Deep fry on sim flame to medium flame until we get golden brown color on all sides.
  •     Take them out of the oil and serve it on an absorbent paper.
  •     Serve with green dips or ketchup or sauce.

Saturday, 26 September 2015

Spicy Lamb Meatballs American Recipes | How to Make Taste Lamb Meatballs

Ingredient :

  •     1 pound lamb
  •     1 slice bread crumbs
  •     1 egg
  •     2 cloves garlic, finely minced
  •     1/2 teaspoon salt
  •     1/4 teaspoon pepper
  •     1/4 teaspoon oregano
  •     1/4 teaspoon thyme
  •     1/4 teaspoon basil
  •     1/4 teaspoon onion powder
  •     1 t Worcestershire sauce
  •     1/2 teaspoon dry mustard
  •     1 teaspoon dried parsley
Method :

  • mix together. Scoop (with cookie scoop) or roll into balls and place on parchment paper on jelly roll pan and bake in 425F oven until browned, about 15 minutes. Serve with rice or buttered noodles.

Friday, 25 September 2015

Carrot Halwa Yummy Recipes Free | Indian Famous Sweet Carrot Halwa


  • Carrot-3 large grated finely
  • Milk- ½ litre
  • Ghee – 120 ml / ½ cup / 4 fluid ounces
  • Cashews, Almonds, Raisans, Pista-3 tblspn chopped(I used Badam)
  • Sugar- ½ cup / 100 gms(or to taste)
  • Cardamom / Yelakai-4
  • Saffron or Orange food colouring-a pinch


  • Heat half of the ghee in a kadai..Fry some badam pieces in this till golden and remove it..
  • Now Add in grated carrot and fry for 5 mins..
  • Pour in milk and bring that to boil..
  • Simmer the flame and cover it with a lid..Let this cook for 20-30 mins until the carrot is cooked through and milk is evaporated.
  • Now add in sugar and mix well..Throw in the cardamom too..
  • Now add in a pinch of saffron yellow colour and mix well..
  • Let this cook untill the halwa gets thickened..It will take around 10-15 mins..
  • Now add in remaining ghee and mix well..
  • Add in the nuts and mix well..Cook this until the halwa leaves the sides of the pan..
  • Switch off the flame and serve hot.

Hot and Spicy Dragon Chicken Recipes Free | How to Cook Dragan Chicken


  • Chopped Chicken ½ cup (350ml cup) 180g approx
  • Chopped Capsicum ¼ cup
  • Egg White 1
  • Corn Flour 1 tbsp
  • All Purpose Flour (Maida) 1 tbsp
  • Pepper Powder ½ tsp
  • Soya Sauce 1 tbsp
  • Tomato Sauce 1 ½ tbsp
  • Chilli Sauce 1 tbsp
  • Chopped Ginger and Garlic 1 tsp each
  • Spring Onions Few
  • Salt
  • Oil for deep frying


  • Combine chopped Chicken, Maida, Corn Flour, Pepper Powder and Salt in a Bowl. Add Egg White and mix well. Keep it aside for 10-15 minutes.
  • Heat Oil in a Pan. When hot, add Chicken pieces and fry till done. Keep it aside in an absorbent paper.
  • Now heat little Oil in a Pan. When hot, add spring Onions and add chopped Ginger and Garlic. When they turn slightly brown, add chopped Capsicum and required Salt. Fry for a while and then add Chicken Pieces and all the Sauces. Mix well and fry till done.
  • Serve garnished with chopped spring onions.

Thursday, 24 September 2015

Bread Upma Taste Recipes Free | How to Cook Bread Upma Dish Free

Ingredients :

  • Wheat bread slices-4
  • Chopped onion-2tablespoons
  • Green chilly- 2 (adjust to your spice level)
  • Mustard seeds-1/2teaspoon
  • Urad dal-1/2teaspoon
  • Channa dal-1/2teaspoon
  • Grated coconut-1tablespoon
  • Oil-1tablespoon
  • Salt-1/4teaspoon

Method :

  • Grind the bread slices in a mixie jar (or) a food processor into a coarse powder.
  • Heat oil in a pan, make the tempering with mustard seeds, let them pop-up. Then add in the channa and urad dal, fry till they become golden color.
  • Add the chopped onion, green chillies and salt.
  • Saute the onions till they become transparent say 2-3 minutes.
  • Now reduce the heat to low and add the bread crumbs. Stir it for a minute so that it will get combined with the onion.
  • Add the coconut, mix it and put off the stove.
  • Healthy and delicious bread uppuma is ready to serve.
  • Don't cook the uppuma long time after adding the bread. It will make the uppuma dry.
  • As bread already has salt, go easy on salt..just for cooking onions.

Milagai Bajji Hot Recipe Free | How to Make Spicy Chilli Bajji Recipe Free


  •     10 Green chillies, preferably big ones
  •     100 gms Chickpea flour
  •     1 tbsp Rice flour
  •     1 Large potato, cooked and mashed
  •     1/2 tbsp Tamarind paste
  •     1 tsp Cumin powder
  •     1 tsp Red chilli powder
  •     1 tsp Ginger paste
  •     1/4 tsp Turmeric powder
  •     1 Pinch asafoetida powder
  •     Salt as per taste
  •     Oil for deep frying

Method :

  • Combine together the rice flour, chickpea flour, cumin powder, asafoetida powder, red chilli powder, turmeric powder and salt.
  •  Prepare thick batter using water.
  •  Slit the chillies keeping its tail-end intact.
  •  Remove the seeds.
  •  For preparing stuffed chilli bajjis, mix tamarind paste and mashed potato with a little salt.
  •  Fill the mixture inside each Chilli and close them well.
  •  Dip the chillis in the batter and deep-fry in the oil.
  •  Serve Chilli Bajji with sauce.

Kadai Urundai (Peanut Balls) Kids Famous Recipes Free Easy Tips

Ingredient :

  •       2 cups – Raw peanuts
  •       1 cup – Jaggery ( i used organic dark jaggery)
  •       1 / 2 cup - Water
  •       2 pinches – Cardamom powder
  •       Rice flour or ghee or oil to grease your hands
  • Dry roast peanut for 10 minutes or more over low flame until it turns nutty / crunchy. Allow them to cool completely and remove the skin.
  •     Heat a pan, add jaggery powder, cardamom powder and water to immerse, bring it to boil over medium flame and cook until jaggery reaches a consistency of rolling ball. Keep water in a bowl and test the syrup by pouring a few drops in water. Jaggery should not get dissolved immediately and you should be able to form a soft ball as shown in the picture.
  •     Take a mixing bowl, add roasted peanuts and pour jaggery syrup over it through strainer (to remove impurities from jaggery), mix well so that jaggery syrup is well coated on peanuts. Allow them to cool and when it is still warm.
  •     Grease both your hands with ghee / oil / rice flour and make a tight balls of desired size. Store in an airtight container and enjoy.

Tuesday, 22 September 2015

Bitter Gourd Crispy Chips | How to Make Bittergourd Crispy Fry


  • Bittergourd-4nos
  • Gram flour-2 to 4 tsp
  • Rice flour-2 to 4 tsp
  • Salt
  • Oil for frying
  • Chilli Powder-1tsp
  • Thinly slice the bitter gourd in to rings.
  • In a wide Bowl,add bitter gourd.Sprinkle gram flour and rice flour.
  • Then add salt and chilli too.
  • Mix it well with own water,dont add any water.
  • Now heat Oil,when it smoky hot,maintain the heat.
  • Fry few bitter gourd at a time till crispy.

Vazhakkai Bajji Indian Famous Evening Recipes Free Easy Tips

  • Gram flour – 1 cup
  • Bajji flour 1.5 cup
  • Baking soda a pinch
  • Chilly powder 1 tsp
  • Salt
  • Raw banana - 2( thin slices )
  • Oil – for deep frying


  • Mix the gram flour, bajji flour, chilly powder, salt and baking soda with little amount of water.
  • It shouldn’t be too thick nor too Watery
  • Heat oil in a pan.
  • Cut the banana into slices.
  • Dip the slice in batter.
  • Leave slice slowly and fry .
  • Fry till the bajji turn into golden brown color.
  • Serve hot. 

Carrot Payasam Recipes Free Tips | How to Make Yummy Carrot Payasam Recipes

Ingredient :

  • Carrot  peeled and grated  -1/4 kilo
  • Casew nut-8
  • sugar-2 cup
  • milk-1/2 litre
  • cardamom powder-1 teaspoon
  • ghee- 2 teaspoon
Method :

  • put carrots and casew nuts into cooker.
  • Close cooker.Bring to full pressure on high heat.Reduce heat and cook.Remove cooker from heat.Allow to cool naturally.
  • Grind together carrots and casewnuts.
  • Open cooker.
  • Place open cooker with ground paste and milk on high heat.Add sugar .Cook till liquid dries up.
  • Stirring occasionally.Pour the remaining milk into the cooker
  • Add cardamom powder,casewnuts and ghee.Stirring constantly.Remove cooker from heat.
  • Serve hot. 

Monday, 21 September 2015

Vandakkai Poriyal Indian Side Dishes Free | How to Cook Vendakkai (Okra) Poriyal

Ingredient :

  •     300 gm vendakkai/okra/bhindi/lady finger;
  •     1 tsp black mustard seeds;
  •     1 tsp urad dal/black gram/black lentil (optional);
  •     1 large onion, cut big or julienne cut;
  •     1 green chilli, cut into big pieces;
  •     1 sprig fresh curry leaves;
  •     ½ tsp turmeric powder;
  •     ¼ tsp red chilli powder;
  •     1 tsp lemon/lime juice;
  •     few fresh cilantro/coriander leaves;
  •     salt to taste;
  •     oil.

Method :

  •     Wash okra (Vandakkai)and dry it with paper towels. Trim the rough tops and skinny bottom tips off the okra pods, and cut the okra into small pieces.
  •     Heat oil in a pan. Add mustard seeds and when they start sizzle and urad dal/black lentils. Fry until lentils get brown in color.
  •     Add curry leaves, onion, and green chilli and stir fry until onion starts to change color.
  •     Bring okra into the pan, add turmeric powder, red chilli powder and salt to taste. Mix and let it cook for 20 minutes, on low-medium flame, until okra gets roasted.
  •     Garnish with fresh coriander/cilantro leaves and serve as a side dish.

Spicy Rabbit Tikka Recipes Free | How to Make Rabbit Tikka Tips


Ingredients :

  •     1 kg rabbit on the bone
  •     3-4 green chillis chopped
  •     2-3 garlic cloves crushed
  •     1 fresh ginger grated
  •     2 tbsp tandoori mix
  •     200 g butter or ghee
  •     250 g natural yogurt
  •     1 handful coriander chopped
  •     1 lemon
  •     salt and pepper to taste

Method :

  •     Place rabbit pieces in some foil inside a steamer and steam for 20 min or so until rabbit is cooked.
  •     To the yogurt add tandoori mixture, chillies, garlic and ginger paste, and juice of ½ lemon and mix together, season with salt and pepper.
  •     Put the rabbit pieces in yogurt marinade, and allow to sit in the bowl for at least 5 mins.
  •     Heat oven to 180 f
  •     Place the rabbit pieces in an oven proof dish and dot the butter or ghee over it and bake for 30-40mins,
  •     During cooking keep basting with the juices to keep it moist.
  •     Sprinkle chopped coriander and lemon wedges before serving

How to Prepare Saffron Pulao Indian Taste Food Recipes Free Tips


  •  2 pinches Saffron
  •  2 cups Basmati Rice
  •  3 tbsp Ghee or oil
  •  2 tsp Cumin Seeds
  •  2 Bay Leaf
  •  4 cups Water
  •  1 tsp Salt


  •  Wash the rice in warm water.
  •  Soak it for about 20 minutes.
  •  Heat the ghee.
  •  Add cumin seeds and bay leaf.
  •  Fry the contents for a minute.
  •  Add the rice and fry
  •  Add saffron and salt. Pour 4 cups of water.
  •  Simmer till the water gets evaporated.
  •  Put the lid and reduce the flame to low.
  •  Simmer it for another 10 minutes

Sunday, 20 September 2015

Indian Spicy Fish Cutlets Recipes | How to Cook Fish Cutlets Free Tips

Ingredient :

  • 1/2 kg boneless Tuna or any other boneless fish, Steamed
  • 1 big Tomato, Finely chopped
  • 1 head of Garlic, Finely chopped
  • 1 Large Onion, Finely Chopped
  • 3 Green Chillies, Finely Chopped
  • 2 slices of bread, soaked in water for a second and squeezed
  • 1 egg
  • Salt to taste
  • Bread crumbs to coat
  • Oil for Shallow frying
  • 1 Tbsp Lime Juice (optional)
Method :

  • Take all the ingredients besides the bread crumbs, egg and oil and mix them together thoroughly.
  • Taste the mixture. It is safe to do this because the fish is cooked and you have not yet added the egg. Season with more salt if required.
  • Add the optional vinegar if need be.
  • Form into cutlets, dredge in bread crumbs and fry on a medium flame till the cutlets are golden brown.

Saturday, 19 September 2015

How to Make Indian Lassi Spicy Juicy Recipes Free Tips

Ingredients :

  • Plain yoghurt- 1 cup
  • Mustard seeds- 1/4 tsp
  • Finely chopped green chilies- 1 tsp
  • Salt- 1/2 tsp
  • Ice Cubes- 4
  • Oil- 1 tsp
  • Chopped coriander (cilantro)

Method : 

  • Combine the first 3 ingredients and blend in an electric
  • blender. Heat little oil in a
  • small pan and put mutard seeds. When it starts to pop
  • remove from heat and
  • pour this over the yoghurt. Then add the green chilies and
  • coriander. Serve cold.

Egg Pakoda Indian Recipes Free | How to Make Evening Snaks Egg Pakoda

Ingredients :

  •     8 Eggs (hard-boiled)
  •     1 cup Bengal Gram flour (Besan)
  •     2 green chilli finely chopped
  •     1/2 teaspoon red chilli powder
  •     1/8 teaspoon baking soda
  •     1/4 teaspoon black pepper powder
  •     Fresh coriander leaves finely chopped
  •     Salt to taste
  •     Oil for frying

Method :

  •     Remove the skin of boiled eggs and cut each boiled egg into two halves. Sprinkle little salt and  pepper on all the pieces of boiled eggs.
  •     Mix the gram flour salt, chili powder, soda, green chilli and chopped coriander in a big bowl. Gradually add water and make the batter of average consistency.
  •     Heat generous amount of oil in a frying pan. Carefully dip each egg piece in the prepared batter and deep fry in hot oil until golden brown from both sides.
  •     Serve immediately with green chutney and tomato sauce.

Indian Spicy Chicken Soup Recipes Free | How to Make Chicken Soup Recipes

Ingredient :

  • 500 gms chicken bones
  • 100 gms boneless chicken
  • (Skinned)
  • 30 gms all purpose flour
  • 1 tsp garlic, chopped
  • ½ tsp cumin seeds
  • 1 tsp white pepper powder
  • 2 bay leaf
  • 2 green chilies
  • ½ tsp garam masala powder
  • salt to taste.
  • 1 tsp oil
Method :
  • Clean and wash chicken bones.
  • Clean, wash and cut chicken into small pieces
  • Put chicken pieces in a deep pan. Add 1¼ liters water, chopped garlic, bayleaf, slit green chillies and bring it to a boil.
  • Boil for half an hour. Strain and keep aside.
  • Heat oil in a pan. Put cumin seeds when it crackle put flour, cook for a minute on a slow flame and then add reduced chicken stock, chicken pieces, white pepper powder, garam masala powder and salt.
  • Bring it to a boil and serve.

Friday, 18 September 2015

Mutton Cutlet Hot and Spicy Recipes Free | How to Make Indian Recipes Free Tips

Ingredients :

  • Ground lamb- 1 lb
  • Medium potatoes- 3 (boiled and mashed)
  • Green chili- 1 (finely chopped)
  • Red chili powder- 1 tsp
  • Turmeric powder- 1/2 tsp
  • Medium onion- 1 (finely chopped)
  • Grated ginger- 1/2 inch piece
  • Crushed garlic- 2 cloves
  • Raw egg- 1 (beaten)
  • Lemon juice- 1 tablespoon
  • Salt to taste
  • Oil- 3 tablespoons
  • Powdered bread crumbs
  • Ghee- 1 tablespoon
  • Chopped cilantro (coriander) leaves

Method :

Add the turmeric power, red chili powder and salt to the lamb and mix well. Set aside.
Heat the ghee in a pan and fry the onion, ginger-garlic and green chili until the
onion is golden. Add the seasoned lamb and cook for 10 minutes. Add the lemon
juice and chopped cilantro and stir well. Cook for 5 more minutes. Remove from
heat and allow it to cool.
Place a tablespoon of mashed potatoes in the hand and press well to make a thick
round shape. Then keep 2 tsp of meat mixture in the center. Then place another
tablespoon of mashed potato on top of it and cover the meat by pressing the
potato firmly. Dip this in the egg and coat evenly with
breadcrumbs. Make the remaining cutlets in the same way.
Heat the oil in a frying pan and fry few at a time until
golden. Drain on paper

Thursday, 17 September 2015

Rasgulla South Indian Famous Sweet | How to Make Rasgulla Sweet Recipes

Ingredients :

  • Milk - 1/2 litre
  • Lemon Juice - 3 tblsp
  • All Purpose Flour - 1 tsp
  • Water - 2.5 cups
  • Sugar - 1 cup
  • Rose water - 1 tsp

How to Make Rasgulla Dish :

  •  Bring the milk to a boil in a milk cooker or in a heavy bottomed pan.
  •  When the milk is boiling add the lemon juice little by little till the milk curdles. (i.e paneer seperates from the pale coloured whey.)
  •  Switch off the stove and drain this using a clean kitchen cloth.
  •  Squeeze out excess water with your hands.
  •  Dust a clean surface with the all purpose flour and knead the paneer.
  •  Applying pressure and knead for about 5 minutes till it forms a cohesive mass.
  •  Combine the sugar and water in a wide pan or a pressure cooker. Let this come to a boil while you make the balls.
  •  Make small marble sized balls with the paneer dough.
  •  Roll each ball applying some pressure with your palms so that there aren't any cracks. (A smooth ball is very important for good rasgullas.)
  •  Add the balls to the boiling sugar syrup and cook for about 20 minutes. If you are using a pressure cooker, cook for 2 whistles.
  •  Switch off and add the rose water. The balls would have doubled in volume and become spongy.
  •  Refrigerate for few hours and serve chilled.

Boti Kabab Spicy Recipe Free | How to Make Delicious and Popular Boti Kabab


  •  200 gms Meat (Lamb)
  •  1/2 Cup curd
  •  2 Ginger
  •  5 Garlic flakes
  •  1 Large onion
  •  1 tsp Coriander powder
  •  5 tsp Red chilli powder
  •  1/2 tsp Turmeric powder
  •  1/2 tsp Cumin seed powder
  •  6 Cloves
  •  Salt to taste
Methods :
  •      Wash the meat and cut into cubes.
  •      Grind garlic, ginger, onion, coriander, cumin, red chilli, turmeric powder and curd to make a mixture.
  •      Marinate the meat cubes in this mixture for 1 hour.
  •      Stick the meat onto skewers.
  •      Grill it for 20 minutes.
  •      Garnish it with onions.

Wednesday, 16 September 2015

Pidi Kozhukattai Festival Recipe Free | Indian Popular Kozhukattai Sweet Dishes

Ingredients :
  •     Raw rice - 1 cup
  •     Ghee - 2 tsp.
  •     Jaggery - 1/2 cup
  •     Cardamom - 2
  •     Lentil beans (dried) - 2 tsp.
  •     Grated coconut - 4 tsp.
  •     Coconut bits - 2 tsp.
Method :
  •     Wash the rice and and sprea in a cloth until it get dried.
  •     Fry rice until reddish and ground into a nice powder.
  •     Add a little water to the jaggery.
  •     Fry the lentil beans in a little ghee.
  •     When jaggery is dissolved well, add rice flour, grated coconut, coconut bits and fried lentil beans.
  •     Stir well to avoid lumps.
  •     Roll into balls of oval shape and cook in an idli cooker.
  •     Raw rice flour can also be used to prepare kozhukattai.

Vella kozhukattai (Mothagam) Festival Recipes Free | How to Make with Easy Steps


  • Rice flour (Ready made idiyappam flour) - 1/2 cup
  • Sesame oil - 1 tsp
  • Water - As Required
  • Salt - As Required

For coconut pooranam
  • Coconut - 1 cup
  • Jaggery - 1 cup minus 3 tblsp
  • Elachi - 2

Method :

  • For the dough, bring water to boil with a tsp of sesame oil and let it boil for a minute. Add it to the flour with salt and mix well. Use a spatula for mixing. You may need lots of water. So make sure you boil enough.
  • After it becomes warm, knead to a smooth dough and keep covered. You can make equal sized balls and keep covered
  • For the thenga pooranam, place grated coconut jaggery and elachi powder in a pan, with 2 tblsp of water. Mix in medium flame for 5 minutes, when it starts leaving the sides of pan, switch off the flame.
  • Make small cups out of the dough, shape the cup. Fill with the coconut pooranam.
  • Repeat and finish the kozhukattais and keep covered until steaming. Boil water in steamer and arrange the modaks in the steaming plate and cook for 5 mintues. Or until they are cooked.

Tuesday, 15 September 2015

Spicy Crab Soup Recipes Free | How to Prepare Crab Soup Easy Tips

Ingredient :

  •     1 cup Parmesan cheese, freshly grated
  •     1/2 teaspoon white pepper
  •     1/2 teaspoon salt
  •     1/4 cup sherry
  •     1/2 teaspoon Paula Deen Lemon Pepper Seasoning
  •     1 lb crabmeat, picked free of shell
  •     1 cup heavy cream
  •     1 cup milk
  •     2 cups fish stock
  •     3 tablespoons all-purpose flour
  •     1/2 cup fresh chives, chopped
  •     4 tablespoons (1/2 stick) butter
  •     2 teaspoons minced garlic
  •     3/4 cup chopped green onion, with tops
Method :

  • Sauté chopped green onion and garlic in butter until tender. 
  • Stir in flour, stirring until well blended. 
  • Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly. 
  • Slowly add cream and milk. Stir in crabmeat. 
  • Add sherry, lemon-pepper seasoning, salt and white pepper. Simmer until piping hot; adjust seasoning (sherry, salt, and pepper), to taste. 
  • Serve in bowls topped with cheese and chives.

Monday, 14 September 2015

How to Make Tirunelveli Halwa South India Famous Yummy Recipes

Ingredients :

  • Whole wheat 250 gms
  • Sugar 1 kg
  • Ghee 350 gms
  • Boiling Water 8 cups
  • Cashew 1/2 cups
  • Cardamom powder 1 tbsp
Saffron Powder a pinch

Method :

  • Wash & soak whole wheat or rawa in plenty of water for 5-6 hrs. Drain & grind with 1 cup of water in a mixi.
  • Squeeze to get the milk.
  • Repeat this procedure 3-4 times more with a fresh cup of water every time & squeeze the milk thoroughly.
  • Allow the liquid to settle, undisturbed for 6-8 hrs. Then pour out the clear liquid as far as possible, retaining only the thick milk. Make a syrup of the sugar with 2 cups of water. Add 2 tbsp milk, boil .
  • When one-string syrup is reached, add the thick milk, stirring well.
  • Add saffron colour mixed in 1 tsp of water to get the required shade of colour. Keep stirring the mixture on a low fire. Keep water boilng ready .
  • When the mixture starts thickening, add 1 cup of boiling water & cook. Add 2 tbsp of ghee.
  • The mixture will again start thickening .Repeat the above procedure in the same order till you have used up all the 6 cups of boiling water.
  • The halwa gets thoroughly cooked to a very soft texture. Now it will become a mass .
  • Add cardamom powder & cashewnuts.
  • Stir continuously so that ghee starts gradually oozing out. Now empty on a greased plate.
  • Serve hot or cool & cut into pieces.

Tender Coconut Payasam (Illaneer Payasam) Yummy Taste Free Tips

Ingredients :

  • Tender coconut (water)-1
  • Pulp of the tender coconut
  • Condensed milk-2 tbs
  • Cardamom/Elaichi-1/4 tsp
  • Saffron few(optional)
  • Finely chopped nuts(optional)


  • Finely chop 1 tbs of pulp.
  • Grind rest of the pulp with tender coconut water.
  • Boil milk and cool it.(or if  used coconut milk is used no need of boiling)
  • Mix this to the tender coconut paste.Mix well.
  • Add cardamom powder ,saffron  and chopped nuts.

South Indian Taste Rava Kesari Recipes | Free Tips for Yummy Sweets


  • Rava (Cream of wheat)– 1 cup
  • Sugar - 1 cup
  • Water 2and ½ cups
  • Ghee – 5 tablespoons
  • Cashew nuts – 10
  • Raisins - 10
  • Cardamom powder – 1 pinch
  • Kesari colour(orange or yellow) – 2 pinch


  • In a pan add little ghee ,cashew nuts fry it until golden brown then add raisins.Keep it aside. In the same pan add rava and fry it .
  • In a medium size pan add 2 ½ cup water add Cardamom powder and color.
  • When it’s started boiling, add rava and mix well.
  • Keep mixing then add sugar and mix well with out lumps.
  • After 30 secs turn off the stove.
  • Garnish with fried cashew nuts and Raisins.

Sunday, 13 September 2015

Mushroom Biryani Recipes Free | Taste and Yummy Mushroom Biryani

Ingredients :
  • Basmathi rice             3 cups
  • Onion                        1 slit length wise
  • Mushrooms/Kaalon    350 gm
  • Cinnamon sticks         2
  • Cloves                       2
  • Bay leaf                     1
  • Fennel seeds              ¼ tsp
  • Red chilli powder       ½ tsp
  • Coriander powder      1 tsp
  • Garam masala powder ¼ tsp
  • Turmeric powder        ¼ tsp
  • Cilantro leaves             2 tbsp finely chopped
  • Oil + Ghee                  2 tbsp
  • Yogurt/Curd               2 tbsp
  • Water                        4 cups
For Grinding
  • Onion              1 cubed
  • Green chillies   8
  • Ginger             1 inch piece
  • Garlic              6 cloves
  • Mint leaves      One handful
  • Cilantro           One handful
  • Tomatoes        3 cubed
  • Wash and soak the basmathi rice for about 20 min. Mean while grind the ingredients mentioned for grinding in to a fine paste and keep it aside.
  • Do not wash the mushroom, use a clean damp cloth to wipe it. Mushrooms have the tendency of drinking up all the water and become very soggy.
  • In a pressure cooker heat oil+ghee, add cinnamon sticks, cloves, bay leaves, fennel seeds and sauté until nice aroma comes out.
  • Now add the onions and sauté until golden brown. Add the ground paste and sauté well until all the water in it evaporates and you will get a wonderful aroma.
  • Add the sliced mushrooms and give a good stir, add the red chilli powder, coriander powder, turmeric powder, garam masala, salt and stir well until the masala is well blended. Add the yogurt mix it well and sauté for about 2 -3 min for the mushroom to cook.
  • Once the mushroom is soft and masala is really blended well, add the required amount of water and let it come to boil. Now add the basmathi rice and cook for two whistles or without the whistle for about 12 -14 min. Switch off the stove after the steam releases garnish with coriander leaves and serve it hot with raita.

Friday, 11 September 2015

Indian Spicy Recipes Prawn 65 | How to Cook Taste Prawn 65 Free


  • Prawn - 250 gms
  • Chilli powder - 2 tsp
  • Turmeric powder - 2 tsp
  • Garam masala - 2 tsp
  • Ginger-garlic paste - 1 tsp
  • Corn flour -  1 tsp
  • Salt to taste


  •  Marinate clean and washed prawn with spice powders ,corn flour and salt for 1 hr.
  •  Then , shallow fry prawns till cooked , not roasted .

How to Make Beef Pickle Free | Taste Beef Pickle Recipes Step By Step Tips

Ingredient :

  • Beef-1/2 kg,
  • onion-1 medium size,
  • tomato - one medium size,
  • green chilly-2,
  • curry leaves and coriander leaves-few,
  • pepper powder-2 tea spoon or according to taste,
  • turmeric powder-1 tea spoon,
  • chilly powder-1 tea spoon,
  • coriander powder- 1 tea spoon,
  • garam masala-1 tea spoon,
  • garlic and ginger paste - 2 tea spoon,
  • coconut oil-1 table spoon,
  • salt.

  • Mix everything with meat except pickle powder and vinegar, keep in refrigerator.
  • Keep more than 2 hours.
  • Cook this adding little hot water.
  • Cook until the beef is done well.
  • Reduce water by cooking on a low flame , stirring occasionally.
  • When the water reduces, add the pickle powder and stirr well.
  • Heat oil in a pan, put the meat mixture into that.
  • On a low flame, stirring slowly fry the meat.
  • When the meat begins to dry , pour vinegar.
  • Check salt.
  • When the pickle cools, keep in a air tight container, refrigerate after two days.

Thursday, 10 September 2015

How to Prepare Scrambled Eggs with Tomato Indian Spicy Recipes Free Tips

Scrambled Eggs with Tomato
Ingredient :

  • 4 Egg Whites and 1 Yolk, beaten
  • 1/4 cup Diced Tomato (I used canned)
  • 1-2 cloves Garlic, minced
  • 2 Tbsp Onion, minced
  • Salt and Pepper to taste
Method :

  • Cook tomato, garlic and onion together until the onion is done. Add eggs and scramble until cooked the way you like.

How to Make Chettinad Sura Meen Kuzhambu Spicy Recipes Free Tips

Ingredients :

  • Shark fish( with skin on bone, cut into cubes) - 250 gms
  • Shallots / small onions chopped - 10 numbers
  • Garlic cloves sliced - 5 to 6 numbers
  • Red chilli powder - 1.5 tsp
  • Coriander powder - 3 tbsp
  • Turmeric powder - 1 tsp
  • Fennel powder - 1 tsp
  • Cumin powder - 1 tsp
  • Salt to taste
  • Gingely oil - 4 tsp
  • Fennel seeds - generous pinch
  • Water - 1.5 cup
  • Tamarind water - 1/4 cup

Method :

  • 1. Clean, wash the fish pieces and marinate with 1/2 tsp turmeric until used for cooking.
  • 2. Heat gingely oil in a pan, when oil is hot add fennel seeds, chopped onions and sliced garlic cloves. Sauté until onions are transparent.
  • 3. Mix red chilli powder, turmeric powder, coriander powder, cumin powder and fennel powder to the tamarind water, mix until smooth and add this to the pan. Add a 1.5 cups of water to the pan, season with salt, stir well and bring gravy to boil.
  • 4. When gravy starts boiling, cover pan with lid and simmer gravy for 5 mins.
  • 5. Now add the shark fish pieces to gravy, check the seasoning, stir gently and cook for another 7 to 8 mins or until fish pieces are tender and oil floats on top of gravy. Depending on gravy thickness adjust with water.
  • Serve hot Shark Fish Curry with
  • Steamed Rice

Wednesday, 9 September 2015

Kerala Spicy and Taste Fish Fry Recipe | How to Prepare Kerala Fish Fry

Ingredients :
  •     1 medium sized fish
  •     3 medium sized red onions/ shallots
  •     2 dry red chili
  •     1 teaspoon red chili powder
  •     1/2 teaspoon turmeric powder
  •     Salt to taste
  •     Oil for deep frying

Method :

  • Cut and clean fish into equal pieces of desired size.
  •  Put red onion and red chili in a mixer and make a fine paste. Add red chili powder, turmeric powder and salt to the paste. Add fish pieces to this mixture and mix well so that the paste is all over the fish  pieces. Marinate for 1 hour.
  •  Heat oil in a deep fryer. Deep fry fish one by one when oil is hot. Serve with steamed rice.

How to Make Peking Pork Chops Taste and Spicy Chinese Recipes Free

Ingredients :

  • 6 thick cut pork chops (1 inch)
  • 1/4 cup brown sugar
  • 1 teaspoon ground ginger
  • 1/2 cup soy sauce
  • 1/4 cup ketchup
  • 1 clove garlic, crushed
  • salt and pepper to taste


Trim excess fat from pork chops and place in slow cooker. Mix brown sugar, ginger, soy sauce, ketchup, garlic, salt and pepper in small bowl and pour over meat. Cover, turn to low and cook 4 to 6 hours, or until tender. Season with salt and pepper, if needed.

Beef Kabobs Spicy Recipes Free | How to Make Italian Recipes Beef Kabobs


Marinade Ingredients:
  •     1/3 cup olive oil
  •     1/3 cup soy sauce
  •     3 Tbsp red wine vinegar
  •     1/4 cup honey
  •     2 cloves garlic, minced
  •     1 Tbsp minced fresh ginger
  •     Freshly ground black pepper to taste
Kebab Ingredients:
  •     1 1/2 lbs top sirloin steak, cut into 1 1/2-inch cubes
  •     1 large bell pepper
  •     1-2 medium red onions
  •     1/2 to a pound button mushrooms
  •     About 20 bamboo or wooden skewers

  • 1 Mix the marinade ingredients together in a bowl and add the meat. Cover and chill in the fridge for at least 30 minutes, preferably several hours or even overnight. (Heck, I've kept the meat marinating for a couple days, still great.)
  • 2 Soak the skewers in water for at least 30 minutes before grilling. This will help prevent them from completely burning up on the grill.
  • 3 Cut the vegetables into chunks roughly the width of the beef pieces. Taking care not to poke yourself, thread the meat and vegetables onto double bamboo skewers. One way to do this safely is to put the piece that you are trying to pierce on a cutting board, and then push the skewers through the piece to the board. Using double skewers will help you turn the kebabs on the grill. If you keep a little space between the pieces, they will grill more evenly. Paint the kebabs with some of the remaining marinade.
  • 3 Prepare your grill for high, direct heat. Grill for 8 to 10 minutes, depending on how hot your grill is, and how done you would like your meat, turning occasionally. Let rest for 5 minutes before serving.

Tuesday, 8 September 2015

Drumstick Fry (Murungakkai) Indian Recipes | Spicy and Taste Drumstick Fry - Veg

  • 2 drumsticks
  • 2 tea spns coriander powder
  • 1 tea snp chilli powder
  • ½ tea spn turmeric powder
  • Pinch of asafoetida
  • 8-9 leaves curry leaves
  • 1 tsp mustard seeds
  • Oil
  • Salt
  • Cut drumsticks approximately in two inch pieces. It’s a good practice to make incision and peel off from other side. Soak these drumstick pieces in water for around 10 minutes to remove the
  • bitterness.
  • Take out these drumsticks and discard the water. Cook drumsticks in water with pinch of salt for around 10 mins. Discard water and keep it aside.
  • In a pan, heat oil. Add mustard seeds, curry leaves, allow them to splutter. Add asafoetida, chilli powder, turmeric, coriander powder and salt. Fry for 2 mins on low flame. Ensure nothing gets burnt.
  • Add cooked drumsticks to this and fry for another 5 mins. 2 tsps of water can be added so that spices are coated evenly to the drumsticks.
  • Serve the spicy drumsticks with hot rice as side dish.

How to Make Indo Chinese Taste and Spicy Fried Rice Free Tips


  • Rice - 1 cup
  • Onion- 1 medium
  • Capsicum - 1 small
  • Carrot -1
  • Cabbage - 1/2 cup shredded
  • Ginger.Garlic paste- 1 tsp
  • Soy sauce- 3tsp
  • Vinegar - 1tsp(as i didn't have vinegar, i added citricacid)
  • Salt - as per taste
  • Pepper powder- 1-2 tsp
  • Spring onion - few for garnishing

Method : 

  •  Cook Rice with little salt and few drop of oil, set aside.(let it cool before we blend with the mixture).
  •  Fry first onion,then g.g paste, all other veggies one by one.( all the veggise should be in vertical cut, if your wish add beans, peas,red pepper of your choice)
  •  Add little salt, then soy sauce,vinegar, pepper powder mix all the ingredients.
  • Slowly add cooked rice and blend it well, finally garnish with chopped spring onion
  • Serve with ketup or hot &sour sauce. 

Monday, 7 September 2015

Singapore Prawn Chilli Noodles Free | How to Make Taste and Spicy Tips

Ingredients :

  • Fresh Noodles - 400 gms
  • Prawns medium sized - 20 nos
  • Capsicum thickly sliced - ¼ cup
  • Capsicum finely chopped – ¼ cup
  • Onion thickly sliced - ¼ cup
  • Onion finely chopped - ¼ cup
  • Ginger minced - 1 tsp
  • Readymade Sweet chilli garlic sauce – ¼ cup or see below tips for homemade version
  • Sugar – ¼ tsp
  • Chilli powder / paprika – ¼ tsp
  • Salt – ¼ tsp
  • Peanut oil or Vegetale oil - 3 tsp

Method :

  • 1. Marinate the prawns with sweet chilli garlic sauce, sugar, chilli powder  and salt for atleast 15 mins.
  • 2. Heat 1 tsp oil in a wok, when wok is smoking hot add thickly sliced capsicum and onions, quickly stir fry for a minute to retain its crunchiness, remove onto a plate and set aside.
  • 3. In the same pan heat 2 tsp oil, add chopped onions, capsicums and minced ginger stir fry for a minute.
  • 4. Next add marinated prawns along with the marinate sauce to the onion mixture in the pan, add a tbsp of water and cook until prawns are done and sauce had slightly thickened.
  • 5. Now add the noodles to the pan and stir fry until the sauce is well coated on the noodles.
  • 6. Finally add the sliced sautéed onion and capsicum to the noodles, stir well and serve.

Saturday, 5 September 2015

Chettinadu Prawn Tikka Recipes Free | How to Make Spicy and Taste Recipe

Ingredients :

  • 300 gms prawns
  • 1 Bunch coriander
  • 4 garlic flakes
  • 4 tsp lemon juice
  • 3 tbsp sesame seeds
  • 1 tsp chilli powder
  • Salt to taste
  • Oil for frying
Method :
  • First of all, cut the prawns in pieces and grind the garlic for a fine paste.
  • Now, mix lemon juice, salt and garlic paste and make a spot in the middle of the prawns.
  • Then, add the mixture in the spots on the prawns and let the prawns dry.
  • Now, grind sesame seeds, salt, chilli powder and coriander leaves for making a fine paste.
  • Then, add the prepared paste on the dried prawn pieces and fry till crispy.
  • Serve hot.

Sura Puttu (Fish Puttu) Indian Taste and Yummy Cuisine Free Tips


  • sura - 2 pieces
  • pattai- 1
  • cloves-2
  • onion- 1 (small,chopped)
  • garlic- 10(finely chopped)
  • curry leaves
  • turmeric- 1/2 tsp
  • green chillies- 3
  • pepper- 1/4 tsp

  • Boil Sura in a closed vessel with some turmeric and salt. Cook for 20 mins and then switch off gas. Remove sura from water and peel of skin. Crumble the fish and set aside.
  • Heat oil in pan and fry pattai and cloves. Then fry onion, garlic , green chillies and turmeric. Then add sura and salt. Keep frying until color changes. Finally add pepper and curry leaves.

Chicken Liver Masala Taste and Spicy Recipes | Easy Indian Recipes Free


  • Chicken livers- 1 box
  • onion- 1(medium,sliced)
  • ginger garlic paste- 1 tsp
  • green chillies- 2 (slit)
  • tomatoes- 1 (medium,chopped)
  • corriander poeder- 1 1/4 tsp
  • cumin powder- 1/2 tsp
  • pepper powder- 1 tsp
  • curry masala powder- 1/2 tsp
  • turmeric powder- 1/2 tsp
  • curry leaves- few
  • lemon juice- 1 tbsp


  • Open the box of livers and discard all the blood in it.Cut chicken livers into bite size pieces(vary size according to preference). Take care not to leave the blue or green vein with the liver. Some livers may not have the correct shape, it might be slimy. Don't worry those can be cooked too. It helps in getting the masala.
  • Heat oil in kadai and fry onions until golden brown. Then add ginger garlic paste and fry for a minute. Now add chillies,curry leaves and turmeric powder. Next add tomatoes and all the masala powders. 
  • Cook till the raw smell goes and oil starts to seperate. Now add washed chicken livers. Add required salt and mix well. Close and cook for 5 to 8 minutes. Open lid and stir again. Cook for a few more minutes. 
  • You can tell that the liver is done if it is no longer pink in color on the inside.Careful, don't overcook liver as it tends to get hard and little bitter. Finally add lemon juice. Blend well and switch off gas. Serve with any dish of your choice. Today I had with parotta. It tasted good too.

How to Make Honey Soy Broiled Salmon Taste Recipes Free Tips

Ingredients :

  •     1 scallion, minced
  •     2 tablespoons reduced-sodium soy sauce
  •     1 tablespoon rice vinegar
  •     1 tablespoon honey
  •     1 teaspoon minced fresh ginger
  •     1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions
  •     1 teaspoon toasted sesame seeds

Method :

  • Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.
  •     Preheat broiler. Line a small baking pan with foil and coat with cooking spray.
  •     Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.

How to Cook Filipino Chicken Curry Recipes | Taste and Spicy Foods Free

Ingredients :

  •     2-3 tbsp. oil
  •     3 potatoes, peeled, quartered and fried
  •     1 lb. chicken, cut into serving pieces
  •     3 cloves garlic, minced
  •     1 large onion, quartered
  •     1 tbsp. patis (fish sauce)
  •     3 tbsp. curry powder
  •     salt and pepper
  •     1 cup water
  •     1 red bell pepper, cut into big squares
  •     1 green bell pepper, cut into big squares
  •     3 celery stalks, cut into 1-1/2” long
  •     1 cup coconut milk or evaporated milk


  •     Pan fry potatoes. Set aside.
  •     In the same pan, fry chicken pieces and brown a little.
  •     Add garlic and onion. Sauté for a few minutes until soft.
  •     Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
  •     Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
  •     Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
  •     Remove from heat. Serve hot.

How to Cook Roast Chicken Sri Lankan Taste and Spicy Recipes Free Tips


  • Chicken legs and thighs with the skin
  • Red chillie powder
  • Salt to taste
  • Soy sauce
  • Ketchup
  • Black pepper powder
  • 1 tspn olive oil
  • Vinegar

Method :

  • Wash the chicken well and drain the water. Add red chillie powder, black pepper powder, salt, 1 tbsn ketchup, 1tbsn soy sauce, 1 tspn olive oil or cooking oil, Vinegar and mix well. 
  • Poke the chicken with a fork a bit to make holes for the marinade to seep in. Coat well, cover and refrigerate for 4-5 hours or overnight. 
  • After marinating place the chicken in a foil tray and rub them with a little margarine and bake them at 400 F about 30 minutes. 
  • Remove from oven and turn the other side remove all the fat and juices that's in the tray.Then place the tray back in the oven for 15 minutes or until well cooked and the sides are brown.

Dum Aloo Punjabi Yummy Recipes Free | How to Make Step by Step Tips


  • 15 small Potatoes, boiled in salted water
  • 1 large Onion, finely chopped
  • 3/4 cup thick Curd (yogurt)
  • 1 Bay Leaf
  • 1 pinch Asafoetida
  • 1 teaspoon Red Chilli Powder
  • 1/4 teaspoon Turmeric Powder
  • 1 tablespoon Ginger Garlic Paste
  • 1 tablespoon Coriander Seeds
  • 1/2 teaspoon Cumin Seeds
  • 1 pod Green Cardamom
  • 1 small piece of Cinnamon
  • 4 Cloves
  • 8-10 Cashew Nuts
  • 1/2 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
  • 1 teaspoon Sugar (optional)
  • 5 tablespoons Cooking Oil
  • 2 tablespoons Coriander Leaves, chopped Salt 
Method :

  • Peel boiled potatoes and prick them with a fork.
  • Heat 2 tablespoons oil in a pan. Add boiled potatoes and shallow fry them over medium heat until they turn light brown. Drain and transfer to plate.
  • Grind coriander seeds, cumin seeds, cardamom pod, cinnamon, cloves and cashew nuts into a dry mix powder. Keep aside until called for use
  • Take remaining 3 tablespoons oil in same kadai and heat it. Add a pinch of asafoetida and sauté for 8-10 seconds. Add bay leaves and finely chopped onion, sauté until onion turns light brown or for approx. 1-2 minutes. Add ginger garlic paste and sauté for 30 seconds.
  • Add dry mix powder (prepared in step 3) and sauté for a minute
  • Beat curd and slowly add it in kadai. Add turmeric powder and red chilli powder and mix again.
  • Stir continuously for 2-3 minutes or until oil starts to separate
  • Add shallow fried potatoes, kasuri methi, sugar and salt, cook on low heat for 2 minutes.
  • Add 3/4 cup water and bring it to boil
  • When it starts to boil, cook covered on low flame until you get the desired consistency of gravy. Turn off the heat and transfer to a serving bowl.
  • Garnish punjabi dum aloo with coriander leaves, serve hot.

How to Make Korean Marinated Pork Taste and Spicy Recipes Free Tips

Ingredient :

  • 1/4 cup rice wine vinegar
  • 2 tablespoons soy sauce
  • 1/2 cup gochujang (Korean hot pepper paste)
  • 3 tablespoons minced garlic
  • 3 tablespoons minced fresh ginger root
  • 2 tablespoons red pepper flakes
  • 1/2 teaspoon black pepper
  • 3 tablespoons white sugar
  • 3 green onions, cut into 2 inch pieces
  • 1/2 yellow onion, cut into 1/4-inch thick rings
  • 1 (2 pound) pork loin, cut into 1/4 inch slices
  • 1/4 cup canola oil


    Stir together the vinegar, soy sauce, hot pepper paste, garlic, ginger, red pepper flakes, black pepper, sugar, green onions, and yellow onion in a large bowl. Mix in the pork slices, mixing well until completely coated. Place into a resealable plastic bag, squeeze out any excess air, seal, and marinate in the refrigerator at least 3 hours.

    Heat the canola oil in a large skillet over medium-high heat. Add the pork slices in batches, and cook until no longer pink in the center, and lightly browned on the outside, about 5 minutes per batch. Be careful when cooking the meat, the spicy fumes will hurt your nose!

Golden Gate Chilli Ribs Chinese Taste and Spicy Recipes Free Tips

  •     1 rack spare ribs, cut in half through the bone
  •     4 tablespoons dark soy sauce
  •     4 tablespoons hoisin sauce
  •     4 tablespoons honey
  •     4 tablespoons Shaohsing rice wine or dry sherry
  •     2 heaping tablespoons Chinese five-spice powder
  •     2 tablespoons light soy sauce
  •     1 Fresno chile, seeded and finely chopped, for garnish
  •     1 scallion, green part only, finely chopped, for garnish
  •     Roasted Sweet Potato Wedges, for serving, recipe follows
  •     Mixed green salad, for serving

Methods :

Have the butcher cut the rib rack in half through the bone. Cut each half into separate single ribs.

In a large bowl, mix together dark soy sauce, hoisin sauce, honey, rice wine, Chinese five-spice powder and light soy sauce. Add the ribs and marinate for as long as possible, overnight is best.

Preheat the oven to 350 degrees F.

Remove the ribs from the marinade and transfer to a baking sheet, reserving the marinade. Bake the ribs until cooked through and no longer pink at the bone, 30 to 45 minutes.

Transfer the reserved marinade to a wok or small saucepot and bring the mixture to a simmer and reduce slightly. Baste the ribs halfway through cooking with the reserved marinade.

Remove the ribs from the oven and baste with the rest of the marinade. Sprinkle with the chopped chiles and scallions. Serve immediately with Roasted Sweet Potato Wedges and a mixed green salad.
Preheat the oven to 350 degrees F.