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Deep Fried Fish Recipe
Mango Lassi Drink
Barbecue (B.B.Q) Chicken

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Mango Lassi Drink

Here is the Aamb suthra! A wonderful fresh fruit drink with mango ...

Deep Fried Fish Recipe

A delicious non vegetarian, fish lovers recipe. Simple and tasty dish for your dinner or to serve the guest at home...

Barbecue (B.B.Q) Chicken

When the chicken has been barbecued improperly, it looks still pinkish in the center and burnt on the outside. Not only it will affect the taste but it also becomes unhealthy....


Boondi is a very popular recipe. Learn how to make/prepare Sweet Boondi easily ...

Dahi Vada

Dahi vada (also known as thayir vadai in Tamil and perugu vada in Telugu, mosaru vade in Kannada , ଦହି ବରା Dahi Bara in Oriya and Doi Bora in Bengali) is an Indian chaat, prepared by soaking vadas in thick yogurt ...


  • Moong Dal Vada (medium size) :10
  • Curd : 500 gms
  • Sugar : 2 tbsp
  • Salt : to taste
  • Garam masala : 1/2 tsp
  • Roasted Jeera Powder : 1 tsp
  • Red Chilly powder 1: tsp
  • Tamarind Chutney : 1 cup
  • Coriander Leaves : (finely chopped) a few


Soak moong-dal vada for 4-5 hours. While serving, squeeze out the water. Put it in a serving plate. Beat the curd along with sugar and pour over the vadas. Also pour the tamarind chutney and sprinkle all the masala to taste. Garnish with chopped coriander.

Serves: 6-7 persons.


  • 700 gms steaks with bone fish
  • Salt To Taste
  • 1 tbsp lemon juice
  • 1 1/4 cup fresh green coriander
  • 6 green chillies
  • 4 - 6 cloves garlic peeled
  • 3/ 4 cup plain yogurt
  • oil for deep frying


  • Cut fillets into pieces that are about 5-6. 5 cm long and 4 cm wide.
  • Spread the pieces out in a single layer in a large plate and sprinkle with about 1/3 tsp of salt and 1 tbs of lemon juice.
  • Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. Set the plate at a tilt and leave it tilted for 2-3 hours.
  • As water accumulates at one end, discard it. Put the green coriander, green chillies, garlic, 1/4 tsp of salt and tbsp of water into the blender.
  • Blend until you have a paste. Empty the paste into a deep dish or shallow bowl. Put the yogurt into another deep dish or shallow bowl.
  • Add 1/4 tsp of salt to the yogurt and mix it in. Set the oil to heat in a wok, karhai or frying pan over a medium flame.
  • When very hot, dip 2 or 3 pieces of fish, first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil.
  • Fry for about 5 minutes, turning the pieces over once, until the fish is cooked through. Remove with a slotted spoon.
  • Fry all the pieces of fish this way.
  • Serve the fried fish hot with green chutney.


  • 1 cup Curd (plain non-fat Yogurt)
  • 1cup peeled and chopped Ripe Mango
  • 2 tblsp Sugar or to taste
  • 1/4th tsp Cardamom Powder
  • Few Ice-cubes


  • Combine all ingredients and blend until smooth in a blender.
  • Strain through a sieve, pushing as much liquid as possible.
  • Pour in glasses and serve.

BBQ chicken that has been cooked perfectly will taste delicious. Although it seems that with its increased popularity and careless manner of BBQ cooking, many people cannot enjoy this.

When the chicken has been barbecued improperly, it looks still pinkish in the center and burnt on the outside. Not only it will affect the taste but it also becomes unhealthy.

Here is a guide to BBQ chicken in a good way it can be enjoyed.


  • 4 seeded and sliced Red chili
  • 2 chopped Garlic cloves
  • 5 small Onion
  • 2 tsp crushed Brown Sugar
  • 1/2 cup Coconut Cream
  • 2 tsp Fish Sauce
  • 1 tblsp Tamarind Water
  • 4 boneless Chicken Breast
  • As required Basil Leaves
  • As required Coriander Leaves
  • As required Salt


  • Chilies, garlic and onion to make a paste like mixture.
  • Combine sugar, coconut cream, fish sauce, tamarind water and salt.
  • Stir continuously.
  • Make cut 4 slashes in chicken breast.
  • Place chicken in a shallow dish.
  • Pour over spice mixture.
  • Turn to coat.
  • Cover dish.
  • Place it aside for 1 hour.
  • Place chicken on a piece of foil.
  • Grill chicken for about 4 minutes a side.
  • Bast occasionally till cooked thoroughly.
  • Garnish with basil or coriander leaves.


  • 1 cup gram flour
  • 1/2 cups sugar
  • 1 cup water
  • 1/4 tsp. cardamom powder
  • 6-8 chopped almonds
  • ghee to deep fry
  • perforated flat spoon about 5" diameter


  • Boil the sugar and water together. Add a tbsp. of milk to bring up the scum.
  • Remove scum and boil liquid till the syrup is sticky between the fingers.
  • Keep aide, but keep warm for use.
  • Make batter with gram flour, which should not be too thin.
  • The batter should evenly coat the back of a spoon when dipped in it.
  • Heat ghee, hold perforated spoon a little above the hot ghee, pour some batter on the spoon.
  • Tap very lightly at edge of spoon to allow small droplets to fall in the ghee.
  • Pour back remaining batter and wipe spoon.
  • Stir the boondis in the ghee gently and fry till crisp but not brown.
  • Drain and put into the syrup. Keep for 3-4 minutes before draining from the syrup.
  • Spread on a wide plate, add cardamom powder, almonds and mix gently.
  • Cool completely and loosen the boondi with finger till each droplet separates.
  • Store in airtight container.

Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself. A little practice and it is very easy.

Making time: 30 minutes.
Makes: 3 cups approx.