July 2, 2014

Lemon Squash/ Lemon Cordial

It is officially summer here but unofficially summer started long ago.The heat is soaring up and feeling exhausted very fast.So I need sugar boost on those days.We got a surplus quantity of lemon from uncles place.So made a batch of lemon squash aka concentrate aka cordial.My makes suash with even weird fruits.I am not that extreme.If you need to keep unrefrigerated and need long self add the preservatives but i am not adding since i intend to keep it in refrigerated and we drink it in the daily basis.This is a  basic recipe for any citrus fruit so can be adapted in the case of other fruits.


Water -1 liter
Lemon Juice - 1 liter
Sugar - 2.5 - 3 kg of Sugar
Potassium meta bi-sulphite(KMS) (preservative) - 1/2 tsp {optional}
Citric acid - 1 pinch. {optional}


  1. Heat sugar with water in a heavy bottom pan till it boils.
  2. Turn off the heat and add citric acid. If you find froth on the surface extract and discard it. Thats the impurity in sugar that citric acid helps to collect.
  3. Once the sugar syrup is cool add the lime juice, PMS and mix well.
  4. Store in clean, dry bottle.
  5. Keep it refrigerated if no preservative is added .If the preservatives are added it can be stored in the room temperature.





Take a serving glass and fill in 1/4 with lemon squash and rest with cold water. Stir well garnish with mint spring and enjoy!!!

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April 6, 2014

Nikunjam Style Chilly Chicken

Being from Trivandrum the name "Nikunjam" rings some bells in our heads. The taste of the delicious food that cannot be reproduced easily. Nikunjam is a very small restaurant in Trivandrum in vazhuthacaud, but food from there is phenomenal. They are very popular for the chilly chicken and chilli beef. It is not prepared in the usual method with soy gravy with capsicum and onions. After a lot of trials i have perfected the recipe .Comparing with the taste in memories with my own version it comes close.Beware it is spicy, do not attempt to eat it you cannot handle :)


Onion - 3 large
Chopped Green Chilies - 3nos
Chicken - 1/2 Kg (cut in to small pieces)
Red chilly powder - 4 tsp
Green chillly sauce - 1 tbsp
Ginger garlic paste - 1 1/2 tsp
Soy sauce - 1 tbsp
Tomato sauce - 4 tbsp
Lime - 1/2 of small sized
Oil - as required
Salt - to taste
Pepper powder - to taste


  1. Marinate the chicken with salt, pepper,lime juice of lime, 1 1/2 tsp of chilly powder,1tbsp of tomato sauce, 1 tsp of soy sauce and ginger garlic paste.
  2. Keep it aside for half an hou. In the mean time make a fine paste of onions..yes a fine paste .. not need to add water.
  3. Deep fry the chicken pieces until cooked. Drain and set it aside
  4. Now heat a heavy bottomed pan or a wok and add some oil.
  5. Once the oil in hot add the chopped green chillies and fry.Add the onion paste and saute until all the water content vaporized and is not raw any more.
  6. Add the tomato, green chilli sauce and the soy sauce and mix.
  7. Add the chicken peices and mix well until coated.
  8. Check for seasoning if need more salt add salt and pepper powder if needed.
  9. Remove from fire and enjoy ... this dish goes very well with everything.

February 13, 2014

Kung Pao Chicken

Today I am sharing a very popular Chinese dish. It is a classic from Szechuan cuisine from aprovince called Sichwan in Central western China.This dish is primally made with Sichwan Peppercorn and Shaoxing wine( fermented rice Wine). As it  happens to many dishs this one is also westernied a lot.
The original recipe calls for flash frying of the meat and vegetables in a wok.However the dish is very popular in US and very Americanized.Here in US they add zucchini,chestnuts and the sweet.


Boneless & skinless chicken breast -1 1/2(or 3 boneless & skinless chicken thigh meat)
Roasted peanuts - 3 tbsp
Dried red chilies - 8-12 nos( to tone down the spiceness you can deseed the chillies)
Oil- 3 tbsp
Fresh ginger- A small piece sliced
Garlic sliced -3 -4 cloves
Spring onions/scallions - 2 nos

For the marinate:

Corn starch - 1 tbsp
Soy sauce- 2 tsp
Shaoxing wine(chinese cooking wine) - 1 tbsp
1 teaspoon oil

For the sauce:
light soy sauce - 11/2 tsp
Dark soy sauce - 1 tsp
Sugar - 1tsp
Vinegar - 1 tsp
Corn starch - 1 tsp

  1. Cut the chicken meat into small cubes, rinse in water, pat dry with paper towels and marinate with the ingredients above for 30 minutes.
  2. Mix the sauce ingredients in a small bowl and set aside.
  3. Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cook. Remove for pan set aside
  4. Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes.
  5. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
  6. Stir fry the dried red chilies until aromatic and they smell spicy, then add in the chicken meat.
  7. Do a quick stir before adding in the roasted peanuts and continue to stir a few times.
  8. Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.
  9. Add in the chopped scallions and stir evenly.Check for seasoning
  10. Remove from fire and serve hot with chowmein or fried rice.