Tuesday, 24 May 2011

Tofu tikka masala/grilled tofu

After a long time I made grilled tofu with some veggies. For vegetarian this is one of the high protein rich food.


450 gms extra firm tofu
1 yellow or green or red bell pepper
1 onion
1 tsp corn starch for extra crunchiness

For marination:-

Thick yogurt 1/4 cup
1 tsp red chilly powder
1/4 tsp turmeric powder
1/2 garam masala
1/2 tsp coriander powder
1/2 tandori masala (optional)
1 tsp crushed kasoori methi/dry fenugreek leaves
1 tsp oil
1 tsp ginger garlic paste


Wrap tofu in a kitchen towel/paper towel and keep it aside for 30 mins and remove excess water from tofu. Cut tofu into thick cubes (bite size cubes). Dice the onions and bell pepper ( I have used yellow bell pepper in my recipe).  Mix all the ingredients and marinate diced tofu, onion and bell pepper together and let it rest for at least 30-40 mins. Till your marinated tofu is resting soak 6-7 wooden skewers in water for at least 20 mins (this way it will not burn on high heat when you grill).

Pre heat oven for 400 degree F. After 30 mins arrange tofu, onion and bell pepper on a wooden skewer-alternating between them, sprinkle little corn starch on top of the veggies and tofu. Once the oven is preheated bake/grill for 45 mins or until its nice and crispy (make sure to turn it couple of times so that it bakes evenly on all sides). If you don't have oven you can also open grill your tofu.

Enjoy your spicy appetizer!!

Thursday, 5 May 2011

Spicy Tindora channa bhaji Mangalorean style

Kadla Manoli / Tindora channa is a traditional Mangalorean dish. This is usually made on a special occasions.


1/2 pound Tindora or Tendli
1/2 cup black channa / black chic pea
1/2 cup grated coconut
1/2 onion chopped
1 tsp cumin seeds
2 tsp roasted coriander seeds
1/4 tsp turmeric powder
1/4 mustard seeds
1/2 tsp chopped ginger
2 cloves of chopped garlic
3 whole kashmiri red chill
chopped cilantro
Salt to taste

For tempering
1/4 finely chopped onion
1/2 tsp mustard
pinch hing
few curry leaves
crushed garlic


Boil channa in a pressure cooker with little salt and take 2 whistles. Drain the excess water and keep it aside.
Wash, clean and cut each tindora vertically. 
Coarsely blend red chilly, coriander seeds, cumin seeds, mustard seeds, turmeric powder, few curry leaves, chopped onion, ginger and garlic into the mixer adding very little water. Onces you coarsely blend all the masala add the grated coconut and run the mixer just one more time (make sure not to make a paste of coconut). Remove the masala in a plate and keep it aside.
Now heat 2-3 tbsp of oil in a kadai and add hing, mustard seeds, crushed garlic and remaining curry leaves. Add the chopped onions and fry for few minutes. Now add the masala and salt and fry for 2-3 minutes.After you fry the masala add tindoras and cook on a medium flame till the tindoras are soft and fully cooked. Now add the boiled channas and mix nicely and cook for a 1min before you switch off the heat. Garnish it with chopped cilantro. 

Serve hot with dal rice / sambar rice!!

Wednesday, 4 May 2011

Bhindi Potato Bhaji

I like variety in my cooking and every time I make bindi recipe with little variation. In this recipe I fried bindi and potato and than mixed with many spices.


1 lb okra
1 medium diced potato
1 finely chopped onion
3-4 tsp ginger-garlic paste / minced ginger garlic
few curry leaves
1 finely chopped green chilly (optional)
2 tsp coriander powder
1 tsp cumin powder
1 tsp cumin seeds
1 tsp mustard seeds
3/4 tsp mango powder
1/2 tsp turmeric powder
1/2 tsp garam masala
3 tsp red chilly powder
pinch of hing
salt to taste
oil to fry

Wash, clean and cut the okras into small pieces and deep fry till they are fully cooked. Remove it on a paper towel and keep it aside. Now deep fry the diced potatoes and fry till they are nice and crisp. Remove from the oil and keep it aside.
Now heat 1-2 tsp of oil in a pan and add hing, mustard seeds, cumin seeds, green chillies, ginger garlic paste, curry leaves and chopped onions and fry the onions till translucent. Now add turmeric powder, cumin powder, coriander powder, mango powder, chilly powder, garam masala powder, salt and mix them nicely. Now add the fried bindi /okras and potatoes and mix them with the spices.

Serve hot with roti/paratha!!

Monday, 2 May 2011

Dry fish chutney

Today I am going to share with you a secret authentic Mangalorean recipe spicy & tangy dry fish chutney. This type of chutney can also be made using dry shrimp/dry mackerel or dry shark. This makes a great side dish. Great combination with dal rice and especially during raining season. I simply love the taste of this tangy chutney.


2 cups of dry fish/ salt fish/ dry shrimp
1/2 cup freshly grated coconut
4 whole red kashmiri chili
2 cloves garlic
2 tsp chopped ginger
2 tsp dry tamrind or tamrind paste

Wash, clean and dry roast the dry fish in a non stick pan till they are fully cooked. Allow it to cool for sometime and after that break the fish into small pieces and keep it aside.In a mixer coarsely blend red chilly, garlic, ginger, tamarind and very little salt without adding water. Once you coarse blend the masala add the grated coconut and just blend onces so that the masala get nicely mix with the grated coconut (see video below). Now remove the masala in a mixing bowl and add the broken roasted dry fish and mix it with your hand for 2-3 minutes. Your dry fish chutney is ready!!

Sabudana vada

Sabudana vada is one of my favorite and mouth watering snack. It's a fried dumplings made of sago and potatoes, great during fast.

Ingredients :-

1 cup sabudana (soaked for 3-4 hours)
2 medium boiled potato mashed
1/4 cup of roasted peanut(coarse powder)
few strings of chopped cilantro
2 finely chopped green chilly
1/2 tsp minced ginger
1 tsp cumin seeds
pinch of hing

Soak the sabudana in enough water to cover it, for about 4 hours. Drain off excess water. Mix together sabudana, potatoes, peanuts, green chillies, minced ginger, cumin seeds, hing, coriander leaves and salt. Mix thoroughly. Make a lemon sized balls, flatten between palms of your hands. Heat sufficient oil in a kadai and shallow fry vadas in hot oil till golden brown on both sides. Serve hot with chutney / ketchup of your choice.


Sunday, 1 May 2011

Chicken Cutlet, Patties

Chicken cutlet/patties is a very delicious non veg starter. You can make this kind of patties using any ground meat (lamb/turkey).


400 gm of ground chicken
1/2 cup fried onions
1 beaten egg
1/4 tsp turmeric powder
1/2 garam masala
1/2 tsp chat masala
1/2 tsp cumin powder
1 tsp coriander powder
2 tsp red chill
2 tsp ginger garlic paste
1 tsp lime juice
1/3 cup bread crumbs
Oil to fry

Method :-

Take a large mixing bowl and mix the minced chicken, fried onions, garam masala powder, turmeric powder, coriander powder, ginger -garlic paste, red chilly powder, cumin powder, chat masala, lime juice and salt. Mix every thing well and add 1/2 beaten egg to bind the chicken mixture. Add some bread crumbs (if the mixture is moist) and mix nicely. Now heat oil in a non stick pan, make a lemon sized ball of the chicken mixture and press it between your hands. Coat it with bread crumbs and shallow / deep fry your cutlets till nice golden brown in color.

Enjoy hot with hot sauce and lemon wedge!!