Soya chunks manchurian

Soya chunks manchurian

This is a simple recipe of Soya chunks, which can be used as a starter or snack. It also goes well with chappathi’s, special rices, etc. Here the soya chunks, which are also known as meal makers are first marinated and then fried. This fried soya chunks are mixed along with a prepared sauce.

This is a dry version of the meal maker recipe. These soya chunks will be crispier and chewy. The addition of sauce provides a flavour to the soya chunks thus making every chinese food lovers to finish off the plate soon.

Before cooking, you have to soak the soya chunks in hot water or you will have to boil the soya chunks in water. Then remove the water by squeezing it. Now you can take this soya chunks for cooking. Have a look at this simple, yet delicious recipe which you all can easily prepare at your home.


1.) Marinating soya chunks :

  • Soya chunks – 250 g
  • Water             – 3 cups
  • Rice flour      – 2 tablespoon
  • Cornflour      – 2 tablespoon
  • All purpose flour – 1 tablespoon
  • Ginger garlic paste- 1 tablespoon
  • Chilli powder – 1 teaspoon
  • Salt                 – as needed

2.) Preparation of manchurian :

  • Onion, chopped – 1
  • Chopped ginger – 1 tablespoon
  • Chopped garlic  – 1 tablespoon
  • Green chillies     – 2
  • Capsicum, cut into pieces – 1/2
  • Chilli sauce         – 1 tablespoon
  • Soya sauce          – 1 tablespoon
  • Tomato sauce     – 3 tablespoon

Method of preparation :

  • Soak 1 cup of soya chunks in 3 cups of hot water for 20 minutes
  • After 20 minutes,squeeze the water from the soya chunks and transfer it to a bowl
  • Now add rice flour,cornflour,all purpose flour,ginger garlic paste,chilli powder and salt to taste
  • Mix everything properly and keep aside
  • Fry these soya chunks in hot oil till it becomes crisp
  • Heat 3 tablespoon oil in a kadai and add chopped ginger and garlic
  • Then add onion and green chillies to it
  • Further add chilli sauce,soya sauce and tomato sauce and stir it occasionally
  • Add the fried soya chunks and capsicum to the prepared sauce and mix well all the ingredients
  • Garnish the soya chunks manchurian with spring onion, coriander leaves, etc.

Chicken wings Fry

Chicken wings fry

This recipe of chicken wings occupies a big place in the super bowl snacks. Wings are fun to it, as a result there are variety of recipes for chicken wings. They can be used as a party snack or as a side dish, irrespective of occassions.

Here, chicken wings are cleaned and then mixed with some spices and are kept for marination. After half hour, these chicken wings are again coated with cornflour and are deep fried in oil, which is then wrapped in a prepared sauce.

They can be used as a starter or as a side dish for chappathi, naan etc. This fried wings goes well with all kinds of dips. These are juicy, delicious and comes out with the correct amount of spices. This easy wings recipe is full of flavour. Try this delicious recipe at your home and thank me later!


1.) For marination of wings :

  • Chicken wings      – 1 kg
  • Turmeric powder- 1/2 teaspoon
  • Pepper powder     – 1/2 teaspoon
  • Chilli powder        – 1 teaspoon
  • Ginger garlic paste- 1 tablespoon
  • Salt                           –  1 teaspoon
  • Cornflour                –  2 tablespoon
  • All purpose flour  –  3 tablespoon

2.) Frying Chicken wings :

  • Ginger, finely chopped – 1 tablespoon
  • Garlic, finely chopped  – 1 tablespoon
  • Onion, medium sized chopped – 1
  • Tomato, small – 1
  • Capsicum – half of one Capsicum
  • Tomato sauce – 2 tablespoon
  • Barbecue sauce – 1 tablespoon
  • Red chilli sauce – 1 tablespoon
  • Soya sauce – 1 tablespoon
  • Honey – 1 tablespoon
  • Salt   – 1 teaspoon

Method of preparation:

1.) Marinating chicken wings :

  • Wash, clean and drain the water from chicken wings
  • Take a large mixing bowl and add the chicken wings
  • Add turmeric powder, chilli powder, pepper powder, ginger garlic paste and salt to it
Marinating chicken wings
  • Mix well and allow it to rest for half hour
  • After half hour, add cornflour and all purpose flour to the bowl
  • Mix it once again using your hands
  • Keep them aside

2.) Frying chicken wings :

  • Heat oil in a kadai or pan and fry the chicken pieces in 2 or 3 batches for about 8 minutes
  • Keep all the fried chicken wings aside
  • Take another kadai and add 1 tablespoon of oil to it ( you can take the oil in which the chicken was fried)
  • Add chopped ginger and garlic to it
  • Add onion and tomato also
  • Now add tomato sauce, barbecue sauce, red chilli sauce, soya sauce and honey to it
  • Saute the sauces in low flame for 1 minute
  • Further add the fried chicken wings and capsicum
  • Make sure that the chicken pieces gets coated well with our prepared sauce
  • Switch off the flame and serve hot.

Chicken ghee roast

This chicken recipe is a traditional chicken recipe from mangalore. Here, the spices are roasted and then grinded into a fine paste, which then finally gets coated around the chicken pieces.

Chicken pieces are initially kept for marination and are shallow fries in ghee. The roasted spices gives an aroma and flavour to our curry. Since homemade masala is used to cool this chicken recipe, this dish has got a classy flavour. The addition of ghee actually enhances the flavour. This dish has got a fiery red colour.

The total preparation time is approximately 1 hour, excluding the marination time. This recipe can serve 6 to 8 persons. You can go through this simple recipe which is very easy to prepare. You can serve this dish with rice, chappathi, neerdosa, etc.

Chicken ghee roast


1.) To make chicken marinade :

  • Chicken – 1 kg
  • Ginger garlic paste – 1 teaspoon
  • Curd – 1 tablespoon
  • Lemon juice – 1 teaspoon
  • Chilli powder- 1 teaspoon
  • Turmeric powder- 1/4 teaspoon
  • Salt – 1 teaspoon

2.) To make masala :

  • Dried Kashmiri chillies – 8
  • Cumin seeds – 1 teaspoon
  • Fennel seeds – 1 teaspoon
  • Peppercorns – 1 teaspoon
  • Fenugreek seeds – 1/4 teaspoon
  • Garlic – 10 pods
  • Tamarind (gooseberry size) soaked in water
  • Water – to grind

3.) Roasting of chicken :

  • Marinated chicken pieces
  • Chopped onions – 3
  • Dry red chilli – 2
  • Ghee – 4 tablespoon
  • Curry leaves – 2 sprig
  • Ground masala paste
  • Salt – 1 teaspoon
  • Jaggery – 2 teaspoon

Method of preparation :

1.) Marinating of chicken :

  • Wash and clean the chicken pieces and transfer it to a bowl
  • Add ginger garlic paste, curd, lemon juice, chilli powder, turmeric powder and salt to it
  • Mix well and let it rest for about 1 hour.

2.) Preparing masala paste :

  • Dry roast kashmiri chillies, cumin seeds, fennel seeds, peppercorn and fenugreek seeds
  • Allow it to cool and transfer it to a mixer grinder
  • Add garlic, tamarind and sufficient water to grind them and form a paste
  • Keep the masala paste aside.

3.) Roasting of chicken:

  • Heat ghee in a kadai and add the marinated chicken pieces to it
  • Fry the chicken in high flame for about 10 minutes, by sauting them in between
  • Remove the chicken pieces from kadai
  • Now add the dry red chilli and chopped onions to the ghee, which is leftover in kadai after frying the chicken pieces
  • Once the onion changes its colour, add salt and ground masala paste to it
  • Now add jaggery and saute well
  • Further add the half fried chicken pieces
  • Cook for 10 to 15 minutes in medium flame and make sure that the masala has become thick and the chicken pieces are completely coated with this masala paste
  • Garnish the chicken with curry leaves
  • Switch off the flame and serve hot with chappathi, rice, variety rices etc.

Clam roast | Kakka irachi roast

Kakka irachi roast

The flavour of most food improves with cooking : Proteins break down into their component parts (amino acids) to stimulate the taste buds, starches breakdown into sweeter sugars, tough fibres weaken, textures firm, and excess moisture is driven off. This is not true in the case of shell fish such as clams.

Clam meats are usually found in the coastal areas of India. Clam meats are also known as kakka irachi. This is an easy recipe of kakka or clam, where the kakka is fried along with the spices.

Clam meats which are available in markets are devoid of shells. The only thing you have to take care is to remove the dark matter in the clam by slightly pressing on the clam and expelling it out. Once the dark matter is removed, clean the clam by washing under running water for 3 to 4 times.

Clam meats are rich source of iron, omega 3 and highly nutritious. Clam meats are available in different sizes. The smaller the clams, the tastier will be your dish. Do check the recipe of clam or kakka irachi and try once in your home.

Ingredients :

1.) Cooking of clam meat

  • Clam meat / Kakka irachi, cleaned – 500 g
  • Crushed ginger – 1 inch piece
  • Crushed garlic – 8 pods
  • Pepper powder – 1/4 teaspoon
  • Turmeric powder – 1/4 teaspoon
  • Salt – 1 teaspoon

2.) Frying of clam meat

  • Onion, medium size chopped – 3
  • Green chillies, chopped – 2
  • Turmeric powder – 1/4 teaspoon
  • Kashmiri chilli powder- 2 teaspoon
  • Coriander powder – 1 teaspoon
  • Garam masala powder- 1 teaspoon
  • Pepper powder- 1 teaspoon
  • Curry leaves – 2 sprig
  • Oil – 3 tablespoon

Method of preparation:

1.) Cooking of clam meat :

  • Wash and clean the clam meat properly
  • Pressure cook the clam by adding ginger, garlic, turmeric powder, pepper powder and salt along with half cup of water
  • Wait for 2 whistles and let the pressure release naturally.

2.) Frying of clam meat :

  • Heat oil in a kadai and add onions to it
  • Add green chillies and saute till the onion becomes translucent
  • Now add turmeric powder, kashmiri chilli powder, coriander powder, garam masala powder and pepper powder to it
  • When the raw smell of the powders are gone completely, add the cooked clam meat to the prepared masala
  • Fry the clam meat in this same kadai till the colour of the clam becomes dark brown
  • Add additional pepper powder and salt, if required
  • Garnish the clam fry with curry leaves
  • Serve hot with rice.

Blueberry cheesecake

Cheesecakes are smooth desserts which has got more than one layer. The mid layer has got a texture similar to that of a mousse and the bottom layer is a bit crunchy. The top portion can be filled with fruits, crushes or whipping cream as per your choice. This is one of the most easy dessert which you can prepare at your home.

Here is the recipe of a cheesecake which requires no baking, but the result is amazing. This no-bake cheesecake can be prepared for parties or special occasions, where you want to impress your guests. Both the crust and the creamy layer requires no baking. So, you will not be stuck in the kitchen for the whole day to prepare this dessert.

The top layer is completely based on your preference. Since blueberry crush was in my home, I had used it as the topping. You can replace it with caramel, hot fudge, whipping cream, nutella, etc.

The total preparation time is 30 minutes. You can refrigerate overnight for the best results. This cheese cake can serve 12 persons. Now, let us move to the recipe part. Make sure you have all the ingredients at your home. I had given step by step method with images on how to prepare this delicious cheesecake. Do check it out and try this dessert in your home also.

Blueberry cheesecake


1.) For biscuit crust :

  • Marie Biscui – 180 g (you can use any biscuit)
  • Melted butter – 100 g

2.) For cheese cake :

  • Cream cheese      – 200g
  • Powdered sugar – 150 g
  • Gelatine                – 2 teaspoon
  • Fresh cream        – 200 g
  • Vanilla essence   – 1 teaspoon
  • Lemon juice – 1 teaspoon
Ingredients for cheesecake

3.) For topping :

  • Blueberry crush – 3 tablespoon

Method of preparation :

1.) Preparation of crust :

  • Add the biscuits to a mixer or food processor and blend it to fine pieces
  • Then add melted butter to it and mix properly using a spatula
Crushed biscuit and melted butter
Mixture of biscuit and butter
  • Transfer this mixture to a springform pan and make sure the biscuit crumbs are evenly distributed on the bottom of the pan. You can use a tall glass to press this mix into a flat layer.
  • Keep this pan aside, while we go for the preparation of cheese cake

2.) Preparation of cheese cake :

  • Take a bowl and add cream cheese
  • Soak gelatine in water
  • Now add lemon juice and powdered sugar to the bowl
  • Mix everything until it becomes creamy
  • Double boil the gelatine to form a liquid without lumps in it
  • Then add fresh cream and vanilla essence to the bowl, whisk until it becomes completely smooth
  • Add the gelatine to the prepared cream and mix well
  • Pour this batter into the springform pan as the second layer over the biscuit crust
  • Refrigerate the cheesecake to set, you can chill it overnight for the best result
  • Cover the cheesecake with a plastic wrap

3.) Preparation of topping :

  • Once the cheese cake is set, take it out of the refrigerator and spread the blueberry crush over it as the top layer
  • Instead of using spatula, you can swirl the pan slowly so that the topping is evenly distributed over the cheese cake
  • Chill it again for 30 minutes
  • Cut and serve our delicious cheesecake.

Raw mango pachadi

This is a special recipe of raw mango which I received from my grandmother. She used to prepare this dish frequently during the summer seasons, as mangoes were available in plenty at that time. I can guarantee that if you have this curry prepared, you can finish off your rice with this curry alone.

In this recipe, we use raw mango which is grated. This grated mango is cooked in coconut milk. The sour taste of the mango thus blends with the coconut milk. The speciality of this curry is that we are not adding any spices or masala in it.We can also adjust salt and sugar as per our taste. So, this curry can be called as a curry with mixture of all the flavours in it.

This is a very simple and easy recipe which you can prepare under 40 minutes. This recipe can serve 4 persons. The only time consuming here is the extraction of thick and thin coconut milk. Rest all the procedures are easy in this recipe. I suggest all of you to go through the recipe and make a try at your home. Everyone will definitely love it.

Raw mango pachadi


  • Raw mango, grated – 1
  • Coconut oil – 2 tablespoon
  • Chopped onion – 1
  • Chopped ginger – 2 inch piece
  • Green chillies, finely chopped – 2
  • Mustard seeds – 1 teaspoon
  • Fenugreek seeds – 1/4 teaspoon
  • Curry leaves – 1 sprig
  • Thin coconut milk – 1.5 cups
  • Thick coconut milk – 1 cup
  • Salt – 1.5 teaspoon
  • Sugar – 1 teaspoon

Method of preparation :

  • Heat oil in a kadai, you can take earthenware kadai if have the same
  • Sputter mustard seeds and fenugreek seeds
  • Add chopped onions and curry leaves to it
  • Once the onion becomes translucent,add chopped ginger and green chillies
  • Saute for 2 minutes and then add the thin coconut milk
  • Add grated mango and allow it to boil by closing the lid
  • Add salt and sugar also, you can adjust both as per your taste
  • Once the mango is cooked, switch off the flame
  • Add thick coconut milk to the kadai and stir it
  • You can serve this pachadi with boiled rice.
Raw mango pachadi