Macaroni in Indian Spices

1 cup Macaroni
1 big onion chopped
3 big tomatoes chopped
1 tsp ginger garlic paste
1 tsp ajwain
1 tsp garam masala
Salt to taste
1 tsp red chili powder
1 tbsp parsely

Method to cook:
Boil water. Cook macaroni for 7-8 minutes. Drain and wash in cold water. Keep aside.
Heat 1 tbsp olive oil in a pan. Add ginger garlic paste. Add onions and cook till it turns brown.
Add tomato and cook for 5-6 minutes more till tomato is soft and pulpy.
Add cooked pasta, rest of the spices and mix well.
Serve Hot

South Indian Fish Curry- courtsey Master Chef Australia

200 grams Fish fillets cut into cubes
3 big onion cut into julians
2 tbsp olive oil (original recipe - peanut oil)
1 tsp cumin seeds
4 green cardamom
1 mace
5 whole black pepper corn
1/2 tsp saunf/ aniseed
1/2 tsp cumin seeds
3-4 cloves
2 cinnamon
20 curry leaves divided into two portions
1/4th cup palm sugar
2 tsp tamarind pulp mixed with 1 glass of water
2 tbsp ginger garlic paste
1 tbsp turmeric powder or fresh turmeric ground to paste
1 tsp cumin powder
1 tsp coriander powder
1 tsp red chili powder
salt to taste
2 tbsp coriander leaves chopped
1/2 cup coconut milk

Method to cook:

Heat oil in a flat pan.
Add aniseed, cumin seeds, green cardmom, cinnamon, cloves & black pepper corn .
Cook spices in oil for 1 min. Add half of curry leaves, ginger garlic paste, turmeric powder and onion.
Cook till onion turns brown.
Add coriander powder, cumin powder, red chili powder and tamarind water.
Add palm sugar and bring it to boil.
Add fish cubes, salt to taste. Cover and cook for 7-8 minutes.
Open the lid, add rest of curry leavesm coriander leaves and coconut milk.
Gently stir or shake the utensils so that fish doesnt break.
ENjoy with Roti/ Rice or Kerela Paratha

Chicken Exotica Sizzler in BBQ Sauce & Veggies



Take 200 grams of Chicken Breast cut it into thin slices.

Marinate the slices with Salt, Pepper, 1 whole Garlic pod crushed, 1 tbsp Tomato ketchup and Lime juice. Keep aside for 1 hour.

Cook Chicken on grill or tawa for 4-5 minutes on both sides

Vegetables :

Cut 1 Carrot into thin slices. Saute in tawa with 1 tsp Oil, Pepper, Rosemary and dried Parsley 

Cut 1 Zucchini into thin slices. Saute in tawa with 1 tsp oil, Pepper, Rosemary and dried Parsley

Cut 1 Capsicum into big pieces. Saute in tawa with 1 tsp oil. Capsicum have a nice taste of their own. You need not add any flavoring.

Don't add salt while cooking vegetables. You can adjust the same in sauce.

Cut 1 Potato into thick pieces. Boil in hot water for 5 minutes. Deep Fry just before you are placing them in the sizzler plate.

1 cup cooked rice/noodles/pasta.
2-3 small florets of Cauliflower cooked in boiling water for 5-6 minutes or until soft
2-3 thick leaves of Cabbage cooked in boiling water for 5-6 minutes or until soft
1/2 cup boiled Corn and Green peas

BBQ sauce :
Puree of 2 small tomatoes
1/4th cup ketchup
1 tsp soy sauce
1 onion chopped finely
1 tsp oil
1 tbsp brown sugar
1 tbsp tamarind sauce
1 tsp chili sauce

To make the sauce: Heat oil. Add chopped onions and cook till it turn dark brown. Add the puree and rest of ingredients and cook till the smell of raw tomato disappears and blend in a mixture. A beautiful tangy BBQ sauce will be ready.

Arranging the Sizzler Plate: Heat the sizzler plate on medium flame for about 20 minutes. Put little butter on the plate and arrange all the vegetables on the plate one after another.

Generally, I put Carrots, Zucchini and Capsicum, boiled Corn & Peas on the sides. In middle I place Cauliflower, Cabbage and  Freshly cut Tomatoes.

Put the cooked rice/pasta/noodles in the center on top of cabbage and cauliflower. Place cooked chicken over it.

Now pour the BBQ sauce prepared above . The plate will start sizzling and hot fumes will come out. You can place the potato chips at this point on the top or arrange on the sides.

Place the sizzler plate carefully on the wooden plate with help of tong.

Serve immediately and enjoy.

Cajun Potatoes

Use baby Potatoes/ if Big potatoes cut into them into pieces
1 tsp Red Chili flakes
1 tsp Thyme
1 tsp Parsley
1 tsp Oregano
1 tbsp Garlic paste
2 tbsp Oil

Salt to taste

Boil water in a pan. Add Potato cubes to the boiling water and cook for 5-7 minutes.
Strain the excess water and pat dry with a kitchen towel.
Mix rest of the ingredients together. Pre-heat over for 10 minutes.
Cook the marinated potatoes in over in a flat baking tray for 10-15 minutes

To serve:
Spread the cooked potatoes in a plate.
Take 2-3 tbsp of curd. Add 1 tsp french salad dressing. Add 1 tbsp maple syrup/honey. Add finely chopped onions to it.Mix well.
Spread the curd mixture over the cajun potatoes.
Serve Hot.

Note: If you are using cajun potatoes, slightly mash them before serving.