Top 10 Recipes- 2011

2011 Top 10 Most Popular Recipes( blogger statistics)

1.Panda Express Black Pepper Chicken

2.Indo Chinese Vegetable Fried Rice

3.Chicken Tikka Masala

4.Indian Chicken Lollipop

5.Chettinad Pepper Chicken Curry

6.Muslim's Chicken Biryani

7.Kongunadu Style Chicken Biryani

8.Madurai Chicken Chalna

9.Tangdi Kabab

10.Vegetable Puffs

Top 10 Recipes

Top 10 Most Popular Recipes

Most Popular Recipes 2011

Schezwan Vegetable Noodles- Indo Chinese recipe.

This delicious Szechuan noodles recipe is very simple and easy to make with minimal ingredients.

Schezwan Vegetable Noodles

Ingredients

Veg Noodles or Egg Noodles- 1 packet( 150 gms)

Cabbage shredded- 1/4 cup

Green beans- 5 nos( thinly sliced)

Carrot small- 1 no( julienned)

Garlic cloves- 3 nos( minced)

Whole dry red chilli- 2 nos

Ajinomoto- less than 1/4 tsp

Red chilli paste- 1/2 tbsp* or Red chilli powder- 1 tsp

Salt to taste

Oil- 2 tbsp

Schezwan Noodles

Method

Cook noodles as per instructions on carton box or wrapper and set aside.

In a wok or sauce pan heat 2 tbsp oil, when oil is hot add whole dry red chilli and garlic. Sauté until red chilli turns brown.

Add cabbage, carrot and green beans to the wok and sauté vegetables on high heat.

Sautéd vegetables should retain crispiness.

Now add the cooked noodles and give a stir, season noodles and vegetables with red chilli paste, ajinomoto and required salt.

Give a good stir until vegetables and noodles are well blended on high heat.

Serve hot Schezwan vegetable noodles along with chilli chicken or cauliflower manchurian of your choice.

Szechuan noodles recipe

*To make red chilli paste

Boil dry red chillis in water until the chillis are soft and water turns red in color. Remove chillis from water and grind chillis to smooth paste along with few tbsp of vinegar and oil.

About 30 red chillis, 3 tbsp vinegar and 5 tbsp oil will yield 1 cup red chilli paste.

This red chilli paste can be refrigerated and stored for 1 month.

Fish Fry Recipe/ Vanjaram Meen Varuval.

How to make Hotel Fish Fry Recipe/ Vanjaram Fry.

Vanjaram Fish Fry

Ingredients

Vanjaram( Seer Fish) slices- 1/2 kg( 1 pound)

Kashmiri Red chilli powder- 2 tsp

Turmeric powder- 1/2 tsp

Chicken masala or Meat masala powder- 2 tsp

Cornflour- 2 tbsp

Lemon juice- 1 tbsp

Salt- 1 1/4 tsp

Oil required

Seer Fish Fry

Method

Clean and wash the fish slices and set aside.

Make a smooth masala paste out of red chilli powder, chicken masala powder, turmeric powder, cornflour, lemon juice and salt( if required 1 tbsp water can be added to make paste). 

Spread this masala paste generously on fish slices and allow the fish slices to be marinated in the masala for 1 hour.

Heat 1 tbsp oil in a pan or tawa, when oil is hot place the fish slices on the pan and cook the fish slices both sides until golden brown in color and crispy. 

Serve hot fish fry with Steamed rice, Sambar and Rasam.

Fish Fry

Ellu Sadam/ Sesame Rice.

How to make South Indian Ellu Sadam Recipe.

Ellu Sadam

Ingredients

Cooked rice- 2 cups

Salt to taste

To make Ellu Podi/ Ellu Powder

( roast and grind below ingredients to coarse powder)

Ellu/ Black sesame seeds/ Black Til- 1 tbsp

Black peppercorns- 1 tsp

Whole dry red chilli- 2 nos

Roasted peanuts- 1 tbsp

For tempering

Gingely oil- 2 tbsp

Mustard seeds- 1 tsp

Urad dal- 1 tsp

Channa dal- 1 tsp

Curry leaves- few

Whole dry red chilli- 2 nos

Sesame rice

Method

Heat gingely oil in a pan, when oil is hot add mustard seeds and allow to crackle. 

Add the channa dal, urad dal and whole dry red chilli, fry until golden brown. 

Add curry leaves and ground powder, fry for few seconds on low heat. 

Now add the cooked rice to the frying powder and season with salt. 

Mix well so that rice is well blended with Ellu powder. 

Serve hot with Appalam or Vadam.

Kerala Fish Stew/ Meen Moilee Recipe

Kerala Fish Stew Recipe

Ingredients

Any variety of fish( I used Vanjaram/ Seer fish slices)- 1/2 kg( 1 pound)

Onions medium-1 chopped

Tomato small-1 chopped

Ginger-1" inch julienned

Garlic-6 cloves thinly sliced

Curry leaves- few

Green chilles-2 broken into half

Red chilli powder-2 tsp

Turmeric powder-1tsp

Salt to taste

Thick Coconut milk- 2 cups

Coconut oil required

Cinnamon-1"inch

Cloves-2

Cardamom-2

Fish Stew

Method

Grind the shredded fresh coconut to smooth and fine paste

Clean and wash the fish slices. 

In a small bowl mix 1 tsp red chilli powder, 1/2 tsp turmeric powder and 1/4 tsp salt, mix with 1 tsp water and spread this red chilli paste on fish slices and set aside for 2 minutes.

Heat 1 tbsp oil in a pan, when oil is hot place the fish slices on the pan and cook on both sides for 1 minute( fish slices should be half cooked). Remove the fish slices on to a plate and set aside.

Heat 2 tbsp oil in same pan add cinnamon, cloves and cardamom. 

When the aroma of whole spices raises add the chopped onions, green chilli, ginger and garlic. Saute until the onions turn pink, then add the tomatoes and cook until the tomatoes are mashed. Add 1 tsp red chilli powder, 1/2 tsp turmeric powder, required salt and a cup of water. Bring the gravy to boil, when the stew starts boiling add the half cooked fish slices and thick coconut milk and simmer for another 5 mins.( Note after adding the coconut milk do not cover pan with a lid because coconut milk tends to curdle). Serve hot with Steamed Rice or Idiyappam or Parota.

Meen Moilee Recipe

Mealmaker Pakora/ Soy Pakoda.

Meal maker pakoda

Ingredients

Soya chunks/ Meal maker- 2 cups

Ginger and Garlic paste- 1 tbsp

Red chilli powder- 1 1/2 tsp

Garam masala powder- 1 tsp

Lime juice- 1 tsp

Cornflour- 3 tbsp

All purpose flour/ Maida flour- 3 tbsp

Red food color- few pinches

Water required

Salt to taste

Soy Pakora

Method

Soak soy chunks in hot water for couple of minutes, when they become soft drain them from water, squeeze soy chunks and set aside.

In a medium sized bowl add ginger and garlic paste, red chilli powder, Garam masala, lime juice, cornflour, all purpose flour, red food color and required salt.

Make a smooth paste out of above masala mixture by adding very little water.

Add the soy chunks to this masala paste and mix well until the masalas are well coated on the soy chunks.

Now heat enough oil in a pan to deep fry, when the oil is smoking hot, drop the masala coated soy chunks carefully into the hot oil.

Fry the soy chunks until golden brown in color and crisp, drain the soy chunks on a paper towel and serve hot with mint chutney and tomato ketchup.

Prawn( Shrimp) Greens Thoran/ Era Keerai Poriyal

Prawn is a versatile seafood, prawn can be added to any recipes like fry, curry, thoran( poriyal) or to rice preparations. This Chettinad Prawn Keerai Poriyal is a popular dish, its a custom in our home to add prawns to any kinds of poriyal( thoran) or varuval( dry fry). Everyone from kids to adults love this side-dish, even adults or  kids who neglect eating greens( keerai) will love this greens preparation.

Prawn Greens stir fry

Ingredients

Prawns/ Shrimp- 250 gms( 1/2 pound) 

( small sized prawns are preferred, if medium sized prawns were available, cut each prawns into half)

Any type of Greens( Keerai)- 1 bunch

( we can use ponnanganni keerai, palak( spinach), arai keerai, mulai keerai etc)

Onions medium( sliced)- 1

Red chilli powder- 1 tsp

Turmeric powder- 1/4 tsp

Salt to taste

Oil- 2 tsp

Mustard seeds/ Vadagam- 1 tsp

Shredded fresh coconut- 1/4 cup

Prawn Keerai Thoran( Poriyal)

Method

Heat oil in a pan, when oil is hot add the mustard seeds/ vadagam and allow to crackle. 

Now add the chopped onions and fry until onion turns light color.

Next add prawns and fry until prawns become pale in color. 

Now add the chopped greens, red chilli powder, turmeric powder and required salt. 

Add 1/4 cup of water to the pan and cover the pan with lid. 

Reduce the heat and cook the greens until tender.

When the greens are cooked, increase the heat, add the shredded coconut and fry until the greens are dry. Serve hot with steamed rice or roti.

Baby Potato Fry Chettinad

Baby Potato Fry Chettinad Style

Ingredients

Baby potatoes- 250 gms

Onion medium( chopped)- 2 nos

Garlic cloves crushed- 4

Curry leaves- few

Kashmiri Red chilli powder- 1 tsp

Turmeric powder- 1/4 tsp

Salt to taste

Mustard seeds- 1 tsp

Oil- 2 tbsp

For masala powder

( roast and grind the below ingredients to fine powder)

Pepper corns- 1 tsp

Cumin seeds- 1 tsp

Fennel seeds/ Sombu- 1 tbsp

Chettinad Potato fry

Method

Boil the baby potatoes until tender, peel the skin and set aside.

In a sauce pan heat oil, when oil is hot add the mustard seeds and allow to crackle.

Add the chopped onions, crushed garlic cloves and curry leaves, fry the onions until they turn brown.

Add the red chilli powder, ground masala powder and turmeric powder to the onions, fry for few more mins.

Add 1/4 cup of water to the frying onions and bring the mixture to boil. 

Add the boiled potatoes to the boiling onion mixture and season with salt.

Fry the potatoes on high heat until the water is absorbed and baby potatoes are dry.

Serve hot Chettinad potato fry with Rice or with Rotis.

(Note: I used kashmiri red chilli powder for giving gorgeous color to the recipe, you can also use normal red chilli powder.)

South Indian Prawn Fry/ Era Varuval.

Prawn Fry

Ingredients

Prawns/ Shrimp- 500 gms( 1 pound)

Onion large( chopped)- 5 nos

Red chilli powder- 2 tsp

Turmeric powder- 1/2 tsp

Salt- 1 1/4 tsp( or as required)

Oil- 4 tbsp

Era Varuval

Method

Remove shell, devein prawns, wash and set aside.

Heat oil in pan, when oil is hot add the onions and fry onions till brown.

Next add the prawns, red chilli powder, turmeric powder and salt to the frying onions.

Sauté for few mins, cover pan with lid and cook prawns for two mins on medium heat.

Remove the lid, increase the heat and fry the prawn and onion mixture until browned and dry.

Shrimp Fry

Cream of Mushroom Soup.

This homemade cream of mushroom soup is a quick and simple soup which can prepared in 10 mins, its rich and creamy texture makes everyone to fall in love with it....

Homemade Cream of Mushroom Soup

Ingredients

White button mushrooms( thickly sliced)- 1 packet

White pepper powder- required

Nutmeg powder- few pinches

Cream- 1/4 cup

Salt to taste

Butter- 2 tbsp

Ingredients for white sauce( Basic white sauce recipe)

Butter- 4 tbsp

All purpose flour/ Maida- 4 tbsp

Milk- 3 cups( at room temperature)

Cream Of Mushroom Soup

Method

In a heavy bottom sauce pan heat 4 tbsp butter.

When butter starts melting add flour and fry flour for few secs on medium heat( make sure the flour is not burned).

When flour smell rises start adding milk slowly and whisk continuously until smooth and semi thick sauce is formed. Remove pan from heat and set aside.

In another sauce pan heat 2 tbsp butter, when butter starts melting add the sliced mushrooms and sauté for few secs and set aside.

Now add the sautéed mushroom to the prepared white sauce, season with nutmeg powder, white pepper powder and salt. Return pan to heat and adjust soup thickness by adding cream and more milk, check the seasoning. 

When soup starts to boil, transfer hot soup to bowls and serve.

Mushroom Soup

Paneer Fried Rice( Indo Chinese recipe)

This is a restaurant style fail-safe Paneer Fried Rice recipe, excellent main course for all occasions.

Paneer Fried Rice

Ingredients

Paneer( Indian cottage cheese)- 250 gms

Basmati rice( cooked)- 4 cups

Capsicum( Green Bell Pepper) medium size( thinly sliced)- 1 no

Onion( white) medium size( thinly sliced)- 1 no

Garlic cloves( minced)- 4 nos

Ajinomoto/ MSG- few pinches

White pepper powder- required

Salt- required

Oil- to deep fry

Butter- 2 tbsp

Indo Chinese Paneer Fried Rice

Method

Cut the paneer into bite sized cubes, deep fry paneer pieces in hot oil until golden brown and set aside.

In a large wok heat 2 tbsp butter, when butter starts melting add garlic, onions and capsicum, toss well on high heat for few secs.

Next add the cooked rice, fried paneer pieces to the wok. Season with ajinomoto, white pepper powder and salt.

Toss everything well until Paneer, vegetable and rice are well blended

( make sure not to break the rice). 

Remove fried rice on to a plate.

Serve hot Paneer fried rice with Gobi Manchurian or with Chilli Paneer.

Restaurant Style Paneer Fried Rice

Indian Masala Pasta( Spicy)

Masala Pasta

Ingredients

Pasta/ Macaroni- 200 gms( Any variety can be used, I used fusilli and elbow)

Onion large( thinly sliced)- 1 no

Capsicum/ Bell pepper large( thinly sliced)- 1 no

Tomato medium( thinly sliced)- 2 nos

Ginger and Garlic paste- 1 tbsp

Red chilli powder- 1 tsp

Garam masala powder- 2 tsp

Turmeric powder- 1/4 tsp

Salt to taste

Oil- 2 tbsp

Water required

Spicy Indian Pasta/ Macaroni

Method

Cook pasta until tender as per the instruction on the box carton.

Heat oil in a sauce pan, when oil is hot add the sliced onion and sauté till the onions turn brown. Add the ginger- garlic paste and saute until the raw smell of the paste leaves. 

Now add the capsicum slices and sauté for a minute.  

Add the sliced tomatoes, stir fry and cook until the tomatoes are mashed. 

Add the red chilli powder, Garam masala powder, turmeric powder and required salt. 

Fry for few seconds and sprinkle couple of tbsp of water to get a light sauce. 

Now add the cooked pasta and toss well so that the masala is well blended with pasta. 

Serve hot pasta as it is or with raita of your choice.

Idli Upma/ Masala Idli

Masala Idli

Ingredients

Idli- 6 nos

Red chilli powder- 1 tsp

Cumin powder- 1/2 tsp

Coriander powder- 1 tsp

Turmeric powder- 1/4 tsp

Lemon juice- 1 tsp

Water- 1 tbsp

Whole red chilli- 4 nos

Curry leaves- few

Mustard seeds- 1 tsp

Urad dal- 1 tsp

Idli Upma

Method

Cut each idli into bite size cubes.

In a bowl add red chilli powder, cumin powder, coriander powder, turmeric powder, salt, lemon juice and water, whisk the ingredients together.

Add the idli cubes to the whisked masala paste, mix well and marinade idli pieces for 5 mins.

Heat oil in a pan when hot add mustard seeds, urad dal, curry leaves and whole red chilli,. When the mustard seeds crackle add the marinated idli cubes and stir fry for 3 mins or until idli cubes are roasted well. Serve hot Masala idli with Coconut chutney.

Paneer Kothu Idiyappam/ Masala Idiyappam

During my childhood I was not a great fan for Idiyappam, eating idiyappam was hard time for me it always requires a sidedish like Kurma or Payaa. My mom prepared so many Idiyappam varieties like Coconut Idiyappam, Lemon Idiyappam, Sweet Idiyappam and much more. But none of these Idiyappam recipes won my heart, until I made this Kothu Idiyappam. This is not an usual Idiyappam recipe, there is lot of spicy twists and yummy turns like paneer, cauliflower etc. When I shared this recipe with my mom and sister they appreciated a lot and now its one of the top hit recipe in our family. Hope you guys out there would try it and appreciate it as my family does.

Kothu Idiyappam

Ingredients

Idiyappam( cooked or leftover)- 10 nos

Onion medium( finely chopped)- 1 no

Garlic cloves( thinly sliced)- 2 nos

Tomato medium( finely chopped)- 1 no

Green chilli( broken into half)- 2

Curry leaves- few

Paneer( grated)- 1/4 cup( optional)

Cauliflower tiny florets- 1/2 cup

Carrot medium( finely chopped)- 1 no

Fresh green peas- 1/4 cup

Everest Garam masala powder/ Chicken masala powder- 2 tsp

Turmeric powder- 1/4 tsp

Salt to taste

Cinnamon-1" piece

Oil- 2 tbsp

To Garnish

Coconut grated- 4 tbsp

Coriander leaves chopped- 4 tbsp

Kothu Idiyappam/ Masala Idiyappam

Method

Tear and break the Idiyappam into tiny pieces.

Heat oil in a pan, when oil is hot add cinnamon and fry for few seconds, then add chopped onion, garlic, green chilli and curry leaves, fry the onions until it turns golden brown.

Next add the chopped carrots, cauliflower, green peas and paneer to the frying onions and saute for few more mins.

Now add the chopped tomatoes and fry until tomatoes are cooked and mashed.

Season the frying vegetables with Garam masala, turmeric powder and salt.

Add a tsp of water to the vegetables, cover the pan with lid and allow the vegetables to cook for a minute.

When the water is absorbed and vegetables are dry, add the Idiyappam pieces and stir well until the vegetables are mixed well with Idiyappam.

Finally add the grated coconut and chopped coriander leaves to the Idiyappam and mix well.

Serve hot Kothu Idiyappam or Masala Idiyappam with raitha or gravy of your choice.

Note: Instead of grated Paneer, cooked minced meat can be added to the above Idiyappam preparation.

Brinjal Pachadi( Brinjal side dish for Biryani)

Brinjal Pachadi also known as Brinjal chutney or Brinjal Serva is a popular side dish for Biryani. This Brinjal side dish for biryani is commonly served in many Hyderabadi and Muslim Restaurants. I got this recipe from a caterer who specializes in Non Vegetarian Biryani, they serve Brinjal Pachadi and Onion Raita along with Biryanis. When I tried this Brinjal Pachadi at home it came out perfect like the one they served. Sharing this recipe with everyone, guaranteed that this recipe is fail safe.

Brinjal side dish for biryani

Ingredients

Small Purple Brinjals( Eggplant)- 10 nos

Onion small( sliced)- 1 no

Tomato small( chopped)- 1 no

Ginger and Garlic paste- 1 tbsp

Red chilli powder- 1 tsp

Turmeric powder- 1/4 tsp

Salt to taste

Gingelly oil/ Oil- 4 tbsp

Ingredient for Peanut Masala Paste

( Grind the below ingredients to a smooth and fine paste)

Roasted Peanuts/ Groundnuts- 2 tbsp

Roasted Poppy seeds( Kuskus)- 1 tbsp

Roasted Black Sesame seeds( Karuppu Ellu)- 1 tbsp

Tamarind pulp( thick)- 1 tbsp

Ingredient for tempering

Mustard seeds- 1 tsp

Black Peppercorns- 1 tsp

Cinnamon stick- 1/2"

Cloves- 4 nos

Cardamom- 4 nos

Brinjal Serva for Biryani

Method

Cut the brinjals into quarters and soak it in water to avoid de-coloration.

Grind the onion into fine paste.

Grind roasted peanuts, poppy seeds, black sesame seeds and tamarind pulp to a smooth and fine paste.

Heat oil in a pan, when oil is hot add the mustard seeds, peppercorns, cinnamon, cloves and cardamom.

When the mustard seeds crackle, add the ground onion paste and fry till the onion paste turn golden brown in color.

Next add the ginger and garlic paste and fry until the raw smell leaves.

Add the quartered brinjals to the pan and fry until the Brinjal turns light brown in color.

Now add the tomatoes and saute until tomatoes are cooked and mashed.

Add the ground peanut paste, red chilli powder, turmeric powder, salt and a cup of water to the brinjals and mix well.

Bring the Brinjal gravy to boil, cover pan with lid and reduce the heat.

Cook until the brinjals are tender and gravy reaches the desired consistency.

Serve hot Brinjal Pachadi with Mutton Biryani/ Chicken Biryani/ Vegetable Biryani of your choice.

Note: This Brinjal Pachadi tastes very best when prepared a day before, can be stored for a week when refrigerated.

Egg 65/ Egg Pakora.

Egg/ Muttai Bajji with spicy twist.

Egg 65
Ingredients
Eggs( hard- boiled)-6
All purpose flour/ Maida- 1/2 cup
Rice flour- 1/4 cup
Cornflour- 1/4 cup
Ginger and Garlic paste- 1 tbsp
Red chilli powder- 2 tsp
Red food color- pinch
Cooking soda/ Baking soda- less than 1/4 tsp
Salt to taste
Water required
Oil to deep fry

Egg Pakora

Method

Remove the egg shells and cut each egg into half or quarters.

In a deep bowl add all the flours, ginger- garlic paste, red chilli powder, red food color, baking soda, required salt and water. 

Mix well to make smooth and semi- thick batter.

Heat enough oil in a pan to deep fry. 

When oil is smoking hot, dip the egg pieces in the prepared batter( make sure the bajji batter is well coated on the eggs) and drop carefully into the hot oil. 

Deep fry the egg pieces until golden color and crisp. Drain the Egg pakoras on paper towel.

Garnish with few curry leaves and serve hot.