All about Food

Ingredients required:
• Chicken breast* 500 gms• Balsamic vinegar 1 tbsp• Tomato 5 medium size cut in qrts• Fresh Basil – few leaves• Fresh Mozzarella cheese as required• Black pepper crushed 1 tsp• Olive oil 3 tbsp• Kosher salt as required
*Cut through chicken breast in to two slices. 
Marinate the chicken with seasoning (salt & pepper) 
Heat a pan over medium flame. Pour olive oil and once the oil get heated, place the marinated chicken breast slices in to pan. Don’t over crowd it, leave adequate space between chicken. Sear them for 3 minutes and flip other side for another 3 minutes so that the chicken gets good sear marks. Now remove the chicken and place it in another dish or a plate. In the same pan, add chopped garlic and saute till it’s mushy. Add tomato to it,add required salt and pepper(Keep in mind, salt is added to chicken while marinating) and cook for about 5 minutes so that the tomato turns soft and mushy. It’s time to cook the chicken once again along with tomato. Arrange the chicken on top of tomato. Tear in fresh Basil and pour half quantity of balsamic vinegar to it. After a minute, turn the chicken and place slices of fresh mozzarella cheese on top of chicken pieces. Cover and cook till mozzarella melts down. Off the flame.Serve Caprese Chicken garnish with Basil leaf and little drizzle of balsamic vinegar. 
Happy cooking! 

One of the popular Chettinad cuisine originated from the region of Chettinad, in Tamilnadu State. Usage of fresh herbs and spices makes it very unique. 
Ingredients:
• Chicken curry cut 500 gms• Fennel seeds 1 tsp• Cumin seeds 1 tsp• Black pepper 1 tsp• Kalonji seeds (Nigella seeds) 1/2 tsp• Red dry chillies 2 nos• Coriander seeds 1tsp• Shallots 8 nos sliced• Ginger paste 1 tsp• Garlic paste 1 tsp• Turmeric powder 1/2 tsp• Garam masala powder 1/2 tsp• Curry leaves 2 sprigs• Mint leaves 1 sprig• Sesame oil 2 tbsps• Kosher salt to taste• Coriander leaves for garnish
Heat a pan over low flame. Dry roast fennel seeds, cumin seeds, black pepper, kalonji seeds, red chillies and coriander seeds. Roast till it release aroma. Once it’s cooled, grind it to fine powder. 
Heat a wok over medium flame. Pour oil and once oil is hot, add sliced shallots, curry leaves and saute till it turns mushy. Add now garlic paste,ginger paste and saute til its raw smell goes. Add turmeric powder, grounded spice powder and mix well and saute for about 2 minutes. Add in the chicken, required salt, mint leaves and combine well. Pour half cup of water,stir well, cover the wok and cook for about 15 minutes. Add now the garam masala powder, coriander leaves and combine well. Ensure the water content is completely evaporated as this dish is bit dry and it’s purely individual choice to have it made with sauce. 
Ideal to have with Nan, Roti or steamed rice. 
Happy cooking! 

An Indo- Chinese recipe, which can be prepared at ease. The star component of this delicious dish is Schezwan sauce. The sauce is normally spicy, but you could plan your spice requirement if sauce is prepared by you. 
Ingredients required:
• Schezwan sauce 2 tbsp• Cooked long grain rice* 3 cups• Shredded chicken 2 cups• Finely chopped ginger 1/2 tsp• Finely chopped garlic 1/2 tsp• Spring onion 2 stalks chopped• Red onion 1 medium size chopped• French beans  chopped 2 tbsp• Carrots chopped 2 tbsp• Green chilly chopped 1/2 tsp• Black pepper powder 1/2 tsp• Soy sauce 1 tsp• Vinegar 1/2 tsp• Salt as required• Cooking oil 1tbsp
* Previous day cooked rice which was refrigerated would be ideal. 
Heat a wok over medium flame. Pour oil and once oil is hot, add ginger, garlic, green chilly and saute till it’s raw aroma is gone. Add onion, and shredded chicken and saute for about 5 minutes. Add now chopped carrots and french beans and saute for a minute or two. Add soy sauce, pepper powder, vinegar, salt. Give it a good toss and combine well. Now increase the flame to high. Add the rice and schezwan sauce. Mix well so that the sauce is combined well with rice and vegetables. Off the flame and add chopped spring onion and give it a good stir. 
Happy cooking! 

(Traditional Fish curry from the Chettinad region of Tamilnadu) 
It can be prepared with coconut or without. 
Ingredients required:
• Fish* sliced or curry cut 500gms• Shallots 10 nos sliced• Tomatoes 2 medium size chopped• Green chillies 3 nos slitted• Ginger 2″ length finely chopped• Lime juice 1tbsp• Garlic 4 clove• Kashmiri chilly powder 1tsp• Turmeric powder 1/2tsp• Mustard seed 1/2tsp• Fenugreek 1/3 • Cumin seeds 1tsp• Black peppercorn 1/2tsp• Fennel seeds 1tsp• Dry Red chillies – Guntur 10 nos• Coriander seeds 11/2 tbsp• Tamarind paste 2 tbsp• Sesame oil 2 tbsp• Curry leaves 2 sprigs• Kosher salt as required
* You may use any type of fleshy fish, preferably with less thorns & bones.
Wash the fish thoroughly and let the water drain out. Add lime juice, turmeric powder and kosher salt. Rub nicely and allow to marinate for an hour or so. 
Dry roast coriander seeds, cumin seeds, fenugreek, dry chillies, Fennel seeds, Peppercorns, garlic and roast them under medium flame. Once spice aroma start emitting, put of the flame and allow it to cool. Once it’s cold, grind it to fine powder along with the kashmiri chilly powder. Now pour little hot water and grind the spice powder to a smooth paste. 
Heat a skillet over medium flame. Pour oil and once it’s hot, add mustard seeds, curry leaves, dry chilly (cut in halves)and saute till mustard starts sputtering.Once done, add the sliced shallots, chopped ginger, slitted green chilly and saute till it turns translucent. Add now the tomato and saute until both onion and tomato is turned mushy. Add now the grounded paste,turmeric powder,required salt( please remember, we have added salt while marinating the fish) and lets saute for about 5 minutes. Add now the tamarind paste and check for the sauce consistency. Should you require to add more water,add and allow to boil till you find oil start releasing on top. Add now the marinated fish and make sure the fish is fully immersed and do not stir.Cover and cook for 10 minutes. Once it’s cooked, allow it to rest for about half an hour before serving. 
Happy cooking! 

Ingredients required:
• Fresh Pandan leaves 5 nos• Grated coconut 2 cups• Palm sugar 1cup• Sugar 2 tbs• Fresh milk or coconut milk 2 cup• Butter • All purpose flour 1 cup• Tapioca flour 1 cup• Egg 1 no• Salt 1/3 tsp
Step 1. Wash Pandan leaves under running tap. Cut in to small pieces and grind it to a fine smooth paste. Use 1/4 cup of hot water while grinding. Strain the paste through a fine sieve and keep the juice aside. 
Step 2. Heat a thick bottom saucepan over low flame. Add chopped palm sugar in to it. Add 1/4 cup of water and allow to it and let the sugar completely dissolve. Add now the grated coconut and keep stirring. Cook till both get combined and turn dry. Put off the flame and allow it to cool. 
Step 3. Time to prepare the batter. Sieve the flour in to a mixing bowl. Break the egg to it. Add Pandan leaves juice, milk, sugar, melted butter, salt and whisk thoroughly. Ensure there is no lumps. Check for the batter consistency – it should be running. Should you require batter to be some more thinner,You may add little water to it. 
Now let’s prepare the pancake. Heat a nonstick pan over low flame. Grease the pan, pour a ladle full of batter in to and spread it across the pan inner circle. Wait until pancake sides start releasing. Do not flip the other side. Remove from the pan to a plate. Prepare the rest accordingly. 
Take a pancake, keep on the work table,cutting board or in a plate. place a tablespoon full of coconut & palm sugar mixture near the bottom of pancake, roll just like making spring roll. Start with edge near to you lifting up over the coconut filling, fold in both sides straight and roll the pancake up to top end. Make sure the coconut filling is thick to avoid leakage of syrup or tearing of pancake while rolling. Repeat same with other pancakes. 
Happy cooking! 

Ingredients:
• Minced Beef* 500 gms• Onion 1 large finely chopped• Carrot small 2 nos cut in dice• Leeks sliced 1/2 cup• Baby spinach 1 cup• Celery stalk 1 nos diced• Egg 1 nos• Black pepper crushed 1tsp• Kosher salt as required• Grated parmesan cheese 1cup• Olive oil 2 tbsp• Butter 1tbsp• Chicken stock 4 cups
* Add seasoning to minced beef and prepare it to meat balls. Sear them on medium flame and keep aside for later usage. 
Heat a skillet over medium flame. Pour oil and once it’s hot, add onion and saute till it’s translucent. Add carrot, celery, leeks and saute for about 2 minutes. Now pour in the chicken stock and cook for about 5 minutes. Add now the meat balls, seasoning (keep in mind, the meat ball is already seasoned)and cover and cook for about 10 minutes. Take a mixing bowl, break egg in to it, add parmesan cheese to it and combine it well by whisking. Add this mixture to soup and stir well. Ass spinach now and mix well. Let it simmer for another 3 minutes. Portion soup and garnish with grated parmesan cheese. 
Happy cooking! 

Ingredients required:
• Pumpkin – preferably tender 500 gms• Chickpeas* 250 gms • Grated coconut 1 cup• Jaggery 1″ Piece• Cumin seeds 1 tsp• Green chilly 4 nos• Mustard seeds 1 tsp• Curry leaves 2 sprigs• Coconut oil 2 tbsp• Salt to taste
* Wash and soak chickpea for overnight. Boil chickpea in a pressure pan for about 10 minutes or for 4 whistle duration. Grind grated coconut, cumin seeds, green chili to a fine paste and keep aside. 
Wash and cut pumpkin in to an inch length dices. Since we are using tender pumpkin, there is no need to remove the skin. Boil pumpkin along with turmeric powder, jaggery and salt. Once it’s cooked, add boiled chickpea, grounded coconut paste and mix well. Add a sprig of curry leaves, cover and simmer for 5 minutes. Heat a wok, pour coconut oil, once it’s hot, break dry chilly and add to oil, add mustard seed and curry leaves. When mustard seed start sputtering, add this tempering to pumpkin and chickpea. Mix well. 
Happy cooking! 

A very traditional, preparation from the coastal region of Karnataka – Mangalore
Ingredients:
• Thondekai (Ivy gourd) 500 gms• Black Channa* (Garbanzo beans) 1 cup• Red chilly dried 6 nos• Garlic 5 cloves• Coriander seeds 1 tbsp• Cumin seeds 1 tsp• Mustard seeds 1/4 tsp• Urad dal (black gram split) 1/2 tsp• Grated coconut 1 cup• Turmeric powder 1tsp• Tamarind 1 small lemon size • Jaggery (Gur) 1″ Size length cube• Curry leaves 2 sprigs• Kosher Salt to taste. 
For Tempering:
• Mustard seed 1tsp• Dried red chilly 2 nos cut in piece• Shallots 3 nos finely sliced• Curry leaves 2 sprig• Coconut oil 2 tbsp
* Wash and soak black Channa overnight. 
Step 1
A)  Wash thondekai and allow to drain water.Cut it in lengthwise in to 4 quarters. Take a cooking pot or a wok, put thondekai in to it. Add turmeric powder, required salt and pour half cup water. Add the piece of Gur and tamarind.Cook in medium flame for about 5 minutes or cook till it’s soft and cooked perfectly. 
B)  Cook the soaked channa in a pressure cooker for about 5 whistle duration. Do not forget to add little salt. 
Step 2
Dry roast red chilly whole, coriander seeds, mustard seed, cumin seeds, urad dal, curry leaves and grated coconut. Grind all above along with garlic to a coarse paste. If required, you may add tablespoon of water. 

Now it’s time to complete final stage. Add the grounded paste in to cooked thondekai. Add boiled channa to it stir well and allow to cook both together for about 5 minutes. Now it’s time for tempering. Heat a pan over medium flame. Pour the oilAdd mustard seed, dried red chilly pieces, crushed  shallots and curry leaves. Saute till shallots are about to get brown color.Remove the pan from flame and add the tempering in to cooked thondekai & channa and combine well.An ideal dish along with steamed rice, Dosa Or Idly. 
Happy Cooking! 

Ingredients required:
• Boneless Chicken pieces 500 gms• Chicken broth* 1/4 cup• Egg 1 no• Lemon juice 2 tsp• Fresh lemon slices• Lemon zest 1 tsp• All purpose flour for coating• Soy sauce 1tbsp• Cooking wine or Mirin 1 tbsp• Sugar 1 tsp• Garlic finely chopped 1 tbsp• Cooking oil for frying chicken• Corn starch 2 tsp• Sesame seeds – for garnish• Spring onion – for garnish
Take chicken pieces in a mixing bowl. Add egg white, Mirin and salt. Mix well and let it marinate for about 2 hours. 
In a glass bowl, mix lemon juice, lemon zest, sugar, chicken stock and soy sauce and keep aside. 
Spread All purpose flour in a baking tray, add chicken pieces to it and give a nice coating of flour on every chicken pieces. Heat a wok under medium flame. Pour oil for frying chicken. Once the oil is hot, fry the chicken in batches. Keep turning the pieces to ensure the chicken is cooked and get golden color. Transfer, the hot oil to another container and in the same wok, saute the chopped garlic till it’s translucent. Pour now the lemon juice and stir well. Add required salt and allow it to summer. Now prepare corn starch slurry and add to it. Once it’s combined well, add fried chicken to it and give it a good toss.Garnish with lemon slices, spring onion and sprinkle sesame seeds. 
Happy Cooking!

It’s different! An ideal starter for any occasions. Crispy,crunchy cassava fries and sriracha sauce is absolutely ultimate. 
Ingredients required:
• Cassava (Tapioca/Kappa) • Cooking oil • Kosher salt as required• Sriracha sauce
Peel cassava, cut in French fries little stick size known as batonnet cut measuring 0.25″ x 0.25″ x 2.5″. Par boil for about 8 to 10 minutes in salt water. Drain the water and keep aside. 
Heat a pan with oil at medium flame. Once oil is hot, add parboiled cassava and fry to golden color. Remove from oil and spread on a kitchen paper towel.Check for salt. If required sprinkle salt and give it a good toss. 
Serve along with Sriracha sauce as dipping. 
  Sriracha Sauce
  Ingredients required:
• Fresh Red chillies* 15 nos • Red Bell peppers 2 nos diced• Garlic 10 cloves • Kosher salt as required• White Vinegar 1 cup• Brown Sugar 2 tbsp
* Cut the chillies in to pieces You may deseed it partially if you prefer to have mild hot sauce. 
Heat a pan over medium flame. Pour the vinegar and add red chillies, diced Bell pepper, garlic cloves. Add required salt and allow it to cook for about 10 minutes. Now seperate the vinegar from it by draing it through a sieve and reserve the vinegar for later use. Now grind the chillies, Bell pepper and garlic to coarse-smooth paste. Add the vinegar, sugar combine well and cook till sugar caramelize. Put off the flame and allow to cool. Store it in a clean, dry glass jar. 
Happy cooking!