Showing newest posts with label Restaurant Style. Show older posts
Showing newest posts with label Restaurant Style. Show older posts


Mutton Keema Masal Dosa - Restaurant Delight

Kothu-kari Masal Dosai:

Other Names: Mutton Kheema Masal Dosa. Kaima Masal Dosai. Minced Meat Dosa. Minced Meat Stuffed Crepes.


Dosa batter

For Masala:

Minced meat 1/4 kilo
Green chilies3 sliced
Onions large 2
Ginger-garlic paste 1 spoon
Tomato 1 crushed
Turmeric 1/4 spoon
Chili powder 1 spoon
Garam masala 1/4 spoon
Fennel seeds 1 spoon
Curry leaves few
Oil few spoons
Cilantro leaves few.


Cook minced meat in a pressure cooker, till tender. Set aside along with its water.

In a wide wok, heat oil. Add the tempering spices, followed by chilies, onions and ginger-garlic paste. Wait till its reddish brown and fragrant.

Then add tomatoes, turmeric and chili powder. Cover and cook briefly.

Followed by minced meat along with its water. Remove the lid and cook over high heat, till oil separates.

Finally garnish with cilantro leaves.

Use this as a topping for dosa.


Apollo Fish - Grab Your Fork

Apollo Fish:(Restaurant Style)

One of my favorite topic of conversation at breakfast table is about lunch! I am not really a breakfast person. I was trained that way by various hostel mess masters(chefs) go hungry to school and college! So, the very idea of lunch puts an instant spark on my eyes. On weekends, I prepare an elaborate lunch and save it for dinner as well.

Endless cooking of same old fried fish? Lets put an end to it. Lets move on to the next pedestal of enlightenment in our journey of exploiting other ways of frying fish! Here is my take on 'Apollo Fish' the dish that got my attention! I have tasted them several times at different restaurants at of the best comes from Minerva.


King Fish / I used Tilapia here 4-6 large
Chili powder 1 spoon
Garam masala 1 pinch
Food color (optional)
MSG 1/4 spoon
Lemon juice from 1 fruit
Corn flour 1 table spoon
Egg whites 1-2
Soy sauce few spoons
Oil for deep frying.

To Garnish:

Curry leaves
Garlic 10 - chopped
Green chilies 3-7


Marinate the fish using all the above mentioned ingredients, except oil.

Heat up the oil in a deep fryer. Once it is smoky hot...fry the fish. Never load the oil...always fry few at a time.

Once it turns to reddish brown and crisp, remove from heat.

Fry the garnishing ingredients separately and top them over fried fish. There you go, perfect appetizers ready.


Special Masal Dosai - Extra Spicy / Restaurant Style

Special Masal Dosa - Super Hot:(South Indian Style)

I happen to taste this Extra-spicy version Masala Dosai from the City of Temples, Madurai.

Masal Dosai:


Parboiled rice 1 cup
Raw rice 1 cup
Urad dal 1/2 cup
Fenugreek seeds 1 spoon
Sesame oil 1-2 spoons
Sesame oil for making dosa.

For Topping:

Onion 1 large finely chopped
Green chilies 6 finely chopped
Ginger garlic paste
Potatoes 2 large skinned, boiled & mashed
Tomato 1 small chopped/crushed
Mint leaves few
Curry leaves few
Cilantro leaves few
Turmeric 1/4 spoon
Chili powder 1-2 spoons
Mustard seeds
Oil few spoons.


Mix all the above mentioned ingredients except(for dosa) salt, soda and oil. Soak them in water for about 5 hours.

Wet grind them to thin paste. Now add salt, soda dissolved in water and sesame oil.

Allow this to ferment, maybe 7 hours.

Once the fermentation part is over, the dosa batter is ready.

For Topping:

In a wide pan, heat oil. Crackle mustard seeds. Then and add chilies, curry leaves, onions, ginger-garlic paste. Wait till the raw odor is gone. Then add tomatoes, salt, turmeric and chili powders. Wait till fragrant.

Further add mashed potatoes, mint and cilantro leaves. Remove from heat.

Garnish with cilantro leaves. Set aside.

For Masal Dosa:

Smear a spoon full of oil or ghee on a hot tawa. Take a table spoon full of batter and make a thin crepe. Maintain the stove over medium heat. Cover with lid.

Add few spoons of ghee or oil at the edges of the crepe. Now place a table spoon full of potato masala on the top. Maybe tap and spread them a little. Its not necessary to turn the dosa to the other side.

Serve warm along with chutney, sambar or korma.


Alu Saag / Potatoes in Rich Creamy Spinach Gravy - Instant Love With Green Food!

Aloo Paalak:(Restaurant Style)

Urulaikizhangu varuval - Pasalai Keerai Masiyal (North Indian Style), Alu Palak.


For Alu

Potatoes 1 cup(boiled, peeled, cubed)
Coriander seeds 1/4 spoon
Cumin seeds 1/4 spoon
Garam masala 1/4 spoon
Turmeric 1/4 spoon
Chili powder 1 spoon
Oil few spoons.

For Saag

Fresh spinach - cleaned 1 large bowl full
Green chilies 6-8
Onion 1 small
Ginger 2 inches chopped
Garlic 2 cloves chopped
Tomato 1 small
Oil few spoons
Fresh cream to garnish.


Stir-fry potatoes with all the above mentioned ingredients(Alu) and set aside.

Heat oil in a vessel, add all the above mentioned ingredients(Saag) except cream. Once the leaves wilt, puree them.

Now mix the both fried potatoes with greens puree, top them with fresh cream.

Serve to go with pulkah rotis or rice.


Chili Idly / Idly Fry / Fried Idlies / Hot and Spicy Idly 65

Idly Fry:
I recall my early childhood Mom and brother used to go to my granny's home, during summer vacation. Happily leaving behind, me and my Pappa:( Hmmm, even though Dad would be so busy' he will never fail to give me atleast 3 calls from his office during the day:) Well, indeed we both had some good time, back then:) I will be longing for that evening stroll...where we will drive around the town, go and watch second show movies' usually some thriller movies...exhibition, circus...we won't miss a thing:) And of course sample different food from various restaurants:) You know what? I will get that special attention,all the while... as he will take me to official meetings, sometimes...and I end up chatting with all his friends! Maybe that is why I mingle with older people so easily!! I hardly ever had/have friends of my own age:( So, coming to the story...whenever I think of those fun filled summer vacation...I just recall this one particular dish, this was one of my favorite dinner...back then. Almost all the restaurants prepare this dish in a similar fashion, however my nostalgic feeling goes to one particular place 'Hotel Khanna'! Well...they prepared it exquisite. We really had hard time, cracking the ingredients in it...when we wanted to fix the same, at home! Later, the Hotel owner and friend, generously offered us help by sending one of his chef to our home...he taught my Mom to prepare the dish, how sweet...right! Before' that my Mommy always fed us with less salt, less oil, less chili kind of stuff' thinking that am only a kid...but later, realized that I was really grown and ready for hot-spicy food:) Guess, we all demonstrate our first independence by claiming a favorite meal; thinking that it is all adult and expect everyone should respect it:):)

Idly - Just in case, if you want to know' what idly is!!!


Idly 8-10 numbers - cold
Onion half kilo(finely chopped)
Green chillies 1 cup(finely chopped)
Tomato puree (fresh pressed)1 cup
Mint leaves 1 large bowl full
Curry leaves 1 large bowl full
Red chili powder 2 spoons
Garam masala powder 1/4 spoon
Oil 1 cup.


Heat a cup of oil, in a wide wok. Fry curry leaves crisply, set aside.

Later fry green chillies crisply. Followed by onions...wait till it turns from golden to reddish brown.

Add tomato puree,mint, salt, chili, food color and garam masala powder. Fry real good. Once oil shows up on the sides...stir-in cubed idlies.

Fry over high heat...garnish with curry leaves.

If you have some leftovers idlies, its totally fun' to fix this. It makes a wonderful choice for a relaxed dinner:) Hope you all will enjoy it:)


Vegetables White Korma / Kaikari Vella Kurma - Hotel Saravana Bhavan Style

KaiKari Vella Kurma:(Restaurant Style)

As I told you all before' AK is a big fan of Hotel Saravana Bhavan food, whereas I am totally against it or any Vegetarian restaurant food' for that matter! Its kind of hard for me to find something interesting in the menu! I can't imagine a meatless diet while eating out:( Anyhow, when we visited India Dad was very thoughtful to take him to his favorite place. He was thrilled to sample the authentic Tamil Breakfast:)...its been ages we have eaten a 'fair breakfast' in the morning. Our usual's are 'black coffee or Corn flakes or rarely some toast' or simply a cup of orange juice:( Well, maybe I should agree that, even though' it is the same usual tiffin items' in the menu(like idly, dosa, vada, pongal, poori etc)...however the 'taste' was absolutely stunning. The food was impeccable. This particular korma was ultimate, simply out of this world. As soon as I arrived back home...I went to different length of procuring the best coconuts' in the market to recreate the same recipe:):) It turned out fairly decent' so here you go...


Mixed vegetables 1/2 kilo
Coconut one, grated and pureed
Green chilies 3-6 sliced
Cloves 2
Cinnamon 1
Cardamom 3 crushed
Bay leaf 1
Onion 1 grated
Ginger pate 1 spoon
Coconut oil (preferably).


Heat oil, in a wok...add cinnamon, cloves, cardamom and bay leaf.Wait till it crackles.

Now add sliced chilies, ginger paste and followed by onion paste...saute for few minutes in oil, till fragrant. Add salt and vegetables, cover and cook till tender.

Now add coconut puree and continue cooking over low-medium heat. Once the raw odor of the gravy leaves the pan, oil shows up on top...remove from heat.

Serve warm to go with your appam or iddiappam.


Keema Idly / Mini Idlies with Minced Meat - Taj Special

Keema Idly:

I vividly remember this particular dish, that I have tasted from Taj Coromandel hotel, Chennai. When I was studying at Chennai...myself and my Dad used to dine out a lot. It was lot of fun' to escape from the usual hostel food. I used to long for those Wednesdays...when Dad used to come to my end of the city,...then,somehow we squeeze our time-in and goof around.


Keema Thokku



Restaurant Style Mysore Bonda

Hotel Style Mysore Bonda:


For Vadai:

Urad dal 1 cup
Ginger 2" peeled & chopped
Whole peppercorns 1 spoon
Cumin 1/4 spoon
Asafoetida 1 pinch
Coconut 4" piece finely chopped
Curry leaves few
Sago 1 spoon - powdered(gives crunch on the crust)
Rice flour 2 teaspoons - gives reddish tint
Oil for deep frying.


Soak urad dal and rice in water for nearly 1-2 hours.

Then drain off its excess water. Wet grind them to thick butter like paste.

Now mix all the above mentioned items to it(except oil)

Heat up the oil in deep frying pan. Wet your palm and make bondas as given in the pictures.

Fry till reddish brown. Let the outer side turn nice and crispy.

Serve warm as an evening meal, coconut chutney will be a best combo'.


Chili Parotta - Delightful Dinner:)

Chili Parotta:(Restaurant Style)

As I told you all before' Indo-Chinese is a new style' branching out of Indian cuisine. It could not be found in China, Burma or Malaysia...nowhere else, except India.:) This could be whipped in few minutes using only 4 main Chinese ingredients...the soy sauce, chili sauce, MSG(or Ajino motto) and green onions. Prepared to suit the needs of highly evolved palate...for hot and spicy food' of course:)

Parotta - layered Indian flat Bread; Kothu Parotta - Interesting Street Food.

Now imagine, the Parotta + Kothu Parotta concept' being fused with Chinese ingredients = Chili Parotta was thus born:):)

Here you go, enjoy this delicacy and write to me.


Parotta - 2-4 torn into pieces
Bell pepper 1 large diced
Onion 1 large cubed
Garlic 4-7 cloves - chopped finely
Green chilies 2 finely chopped
MSG 1 pinch - optional
Soy sauce few spoons
Chili sauce - as per taste
Tomato ketchup - few spoons
Green onions - 4 finely chopped to garnish
Sesame oil few spoons.


Heat a large wok, add oil. Throw in chilies, garlic, onions and followed by all the sauces and ketchup. Fry real good.

Now add the parotta pieces and capsicum...fry over high heat for few minutes and remove from heat.

Garnish them with green onions. Serve warm as dinner.


Navratan Korma - Vegetables,Fruits & Nuts in Rich Gravy

Navarathana Kuruma:(Restaurant Style)

Navarathana Korma. Restaurant Style Navrathan Korma.


Green chili 1 minced
Ginger Garlic paste 1 spoon
Onion 1 large head grated
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Food color optional(I didn't use them)
Garam masala powder 1/2 spoon
Almonds/Cashew nuts paste 1/4 cup
Ghee few spoons
Cottage cheese/panir fried 1 cup
Bell peppers
Cashew nuts - fried
Raisins - fried
Cilantro to garnish.


Heat a large wok, add ghee. Add chili, ginger-garlic paste and onion to it. Fry real good, till the raw odor is gone, add salt, turemric, chili and garam masala powder.

Followed by nuts paste. Prepare a thick gravy. Add vegetables, cover and cook till tender.

Add chopped fruits and fried panir plus nuts to it.Remove from heat. Serve to go with your rotis.


Chili Paneer / Paneer Manchurian - Crazy for Cottage Cheese:)

Chili Paneer:(Restaurant Style)


Paneer/Cottage Cheese 1 pack (Home made if you could)-cubed
MSG 1/4 Spoon
Chili powder 1/4 spoon
Soy sauce thick 2 spoons
Chinese 5 spice powder/garam masala 1/4 spoon
Food color- red (optional)
All purpose flour 1-2 teaspoons
Oil for shallow frying.

For Garnishing:

Sesame oil few spoons
Capsicum/bell peppers 1 large diced
Green chili 1 finely chopped
Ginger 1" chopped
Garlic 4 chopped
Shallots 1 finely chopped(optional)
Soy sauce
Tomato sauce
Green onions chopped 1 cup to garnish.


Marinate panir cubes, using salt, MSG, soy sauce, ginger-garlic paste, 5-spice powder, chili powder and flour. Set aside.

Heat oil in a wide wok. Fry these till reddish brown.

In a wide skillet, add few spoons of oil. Add chopped garnishing items and followed by fried paneer...add soy + tomato sauce. Fry real good for few minutes and remove from heat.

Enjoy with fried rice or noodles.