Restaurant Recipes

Showing: 8 - 14 of 17 RESULTS

Rava Dosa / Rawa Dosai

Cook Time :10-15 Min (for each one) | Servings : 15 nos approximately

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Can any of you deny that Rava dosa is the tastiest of all dosas? Most would agree yes. I love them becoz it’s easy to prepare at home and they are crispy and tasty. Preparing this doesn’t involve much of the process, we need to prepare this mix just before 2 hrs or it can be done instantly too. Though it takes quite a long time to get it done on griddle than a ordinary dosa, it’s worth trying it for it’s taste.

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Chicken 65

Cook Time :30 Min | Servings : 2 Persons

Chicken 65 is a very popular starter in most restaurants that serve non-veg in Tamilnadu. I am sure most would agree with me on this. Chicken deep fried in oil with the extra seasoning makes it tasty and lip smacking. T
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here’s various stories on how the Chicken 65 name evolved. Chicken of 65 days older suites well to cook this recipe or there are 65 ingredients to cook this recipes etc. I’m not exactly sure of the origins of the name, but this is indeed a true mouth watering dry chicken dish. It’s not a tough job to get restaurant quality, this is a very easy method to cook at home with a restaurant style taste.
Chicken 65
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Banana Milkshake

Cook Time :5 Min | Servings : 2 Persons

Banana Milkshake
Milkshakes are very famous in Indian. It will be a hot noon in  India even in Winter. When we go out for shopping definitely there will be a Milkshake/ Fresh juice break. In US, milkshakes are thick and commonly made with ice cream.  In India, it will be made with milk and sometimes little icecream will be added.
Here’s a simple Indian version of banana milkshake. Almost every time atleast one banana goes to waste from a bunch, mostly by just keeping them for a longer period, just becomes too ripe. An easy way not to waste those ripe bananas is to prepare a banana milk shake. A delicious alternative to eating a very ripe banana.
Banana Milkshake

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Blueberry Scones

Cook Time : 40 Min | Servings : 2 Persons

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A perfect tea time scone with Blueberries. It has a crunchy outer layer with fluffy texture inside.
When I tried it for the first time it was super duper flop. I guess, I added more butter and little extra baking soda. The kneaded dough was super sticky with more quantity. When I baked it, he he he it lost it’s shape and was spread across the whole baking tray. I was very disappointed.I just threw them away. So this time I tried with less quantity. Surprise !!! it turned out really good. I used fresh blueberry for the first time, but now I used dry blueberry, somehow i liked dry ones better than the fresh ones. May be I should try some more times to get it exactly.
Blueberry Scone

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Green Peas Sabzi / Pachai pattani Masala ( Dhaba Style )

Dhaba style dishes are rich in spices and a special treat for our taste bubs. I have tried simulating the green peas subzhi from Punjabi dhaba which will be a great combo for Naan, roti etc. An inspired Green Peas Masala recipe from Tamilnadu Punjabi Hotels. When you finish cooking, gravy smell fills ur house.

Green Peas Sabzi / Pachaipattani Masala ( Dhaba Style )

Green Peas Sabzi / Pachai pattani Masala ( Dhaba Style )
Author: Sashi
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • Fresh or Frozen Soft Green Peas – 1 cup
  • Oil – 3 tsp
  • Cinnamon – 1 inch
  • Cloves – 2 no
  • Black stone flower – 2 tsp
  • Big Onion – 1 ( Medium )
  • Ginger – 1 inch
  • Garlic – 6 nos
  • Green Chili – 2 nos
  • Tomato Puree – 5 tbsp
  • Channa Masala – 1 tbsp
  • Red Chili Powder – 1 tsp
  • Sugar – 1/2 tsp
  • Salt – 1/4 tsp
  • Water – 1/2 cup
  • Coriander Leaves – 2 tbsp
  • Ghee – 1 tbsp
  • Curry Leaves – 2 strands ( Must )
  • To Fry :
  • Oil – 1/2 tsp
  • Onion – 1/4 ( Medium )
  • Cashew nut – 5 nos
Instructions
PREP:
  1. Fry the onion in the ” To Fry Section ” to golden brown and grind them with the cashews to a very fine paste. Chop the onion finely. Grind Ginger, garlic and green chili to a fine paste. Chop the coriander leaves.
COOKING:
  1. In a wok heat oil, when hot add cinnamon, cloves, black stone flower and onion. Fry till onion turns brown. Add the ginger garlic paste and fry till the raw smell leaves. Add the tomato puree and fry for 2 min. Add the ground onion paste and fry till oil separates. Add the channa masala , red chili powder, sugar, salt and fry for 1 min, stir continuously to avoid burning the bottom.
  2. Add the green peas, coriander leaves, water and cook for about 2 min. Add the ghee and fresh curry leaves at the end take out from the stove.
Notes
Use fresh tomatoes if you don’t want to use tomato puree. !Preparing Puree: tomatoes – 4 nos. Place tomatoes in the hot water for 3 min, peel it’s skin and grind it in to a fine paste. [br]If you have hard green peas, cook them before adding it to the gravy.[br]Adding fresh curry leaves at the end is must to get the nice aroma like in dhaba.[br]If you want it little more watery add water 1/4 cup.[br]Serve with Roti, Chapathi, Naan and any variety rice for parties

(*) . .

Chilli Prawns / Chili Shrimp

Another restaurant like Chili shrimp. This one tastes much alike Chinese restaurant dish. I bet kids would love it.

Chilli Prawns / Chili Shrimp

 

Chilli Prawns / Chili Shrimp
Author: Sashi
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • Fresh or Frozen Shrimp – 1 pckt ( 20-25 count Medium Sized )
  • Ginger – 1/2 tsp ( finely chopped )
  • Garlic- 1/2 tsp ( finely chopped )
  • Soy Sauce – 2 tsp
  • Corn Flour – 1/2 tsp
  • Red Chili Sauce – 3 tsp
  • Sugar – 1/2 tsp
  • Vineger – 1 tsp
  • Salt – 1/4 tsp
  • Red Food Color – 1/8 tsp
  • To Fry :
  • Oil – 3 tsp
  • Onion – 1 ( Medium )
  • Green Chili – 3 no
  • Spring Onion – 4 stks
Instructions
PREP:
To Marinate :
  1. Clean the shrimp, remove tails, head and devein, wash thoroughly. Cut into very small pieces. Marinate prawn with the items given in “To Marinate” section for 1 hr. Finely chop ginger and garlic. Chop the spring onion.
COOKING:
  1. In a pan heat oil, when hot add onion. Fry till onion turns brown. Add green chili and the marinated prawn and fry in high flame. Stir often to avoid burn. Fry till the water is evaporated and the shrimp is cooked. Add the spring onion at the end.
Notes
Shrimp will be cooked very fast, overcooking it makes rubbery.[br]Serve this with any fried rice, tastes like restaurant style chili prawn.

(*) This is based on recipe from Spiceindiaonline