Crispy Chilli Beef Recipe

The perfect accompaniment for your Fried rice or noodles or just because you want something spicy and crispy and yummy.


This recipe was first published by me in Better Butter 

  • Beef – 1/2 kilogram (Marinated in salt and Pepper)
  • Corn Flour powder – 5 teaspoon
  • Rice powder – 5 teaspoon
  • Red Chilli sauce – 2 teaspoon
  • Soya sauce – 2 teaspoon
  • Salt & Pepper – 1 teaspoon each
  • Water – to make a paste
  • Spring Onion – 2 (white & green seperate_
  • Ginger – 1″(finely chopped)
  • Garlic- 2-3 (finely Chopped)
  • Green Chillies – 2-3 (finely Chopped)
  • Celery – 1 stalk (finely Chopped)
  • Capsicum- 1 (I used green you can use any colour)
  • Soya sauce – 2 teaspoon
  • Chilly Sauce – 2 teaspoon
  • Vinegar – 1 teaspoon
  • Salt and Pepper – to taste
  • Sunflower Oil – for frying
  • Sesame Oil – for cooking
  • Red Chillies for garnishing-1


How to make Crispy Chilli Beef

  1. Pressure cook the beef for 7-8 whistles with salt and pepper and sprinkle water if required.
  2. Make a thick slurry with corn flour, rice powder, the sauces, salt, pepper and water.
  3. After the beef cools dip the beef in the slurry and fry. I deep-fried but you can also shallow fry.
  4. Heat a wok add sesame oil.
  5. When hot add the white part of spring onions, celery, ginger, garlic and green chillies. Saute well.
  6. Saute until fragrant.
  7. Add the capsicum and give it a good toss. Add the liquids.
  8. Add the liquids and mix well. Add the leftover batter that has been loosened with water.
  9. Stir quickly.
  10. Add the fried beef.
  11. Toss well.
  12. Switch off flame and garnish with the green part of spring onions and toasted white sesame seeds and red chillies.

My Tip:

Cooking is all about taste. Taste your dish after each step. You can add or delete as per preference. Keep the items all ready near the stove before you start cooking. Maintain a medium-high all throughout. Keep stirring/tossing

Chicken Noodles

Hey guys, as my first come back recipe I am posting Chicken noodles my style. This is a favourite of everyone who has eaten it and I have heard nothing but recipe please for this. Not giving a lamba bhashan but here goes.

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Chicken noodles


For Chicken

Chicken Breast – 500 grams

Kashmiri Chilly powder – 1 tblsp

Garlic powder – 1 tsp

Egg – 1

Corn Flour –  to slightly coat the chicken

Salt – as required


For Noodles

Noodles – 1 packet (I use Japanese style noodles)

Chicken Stock cube  -1

Water and salt – As Required

Rest of the Ingredients

Onion – 1 sliced

Spring onion whites – 2-3 stalks

Ginger – 1 tsp chopped

Garlic – 1 tsp chopped

Red chilly – 3-4 chopped

Celery – 1 stalk chopped

Chicken Stock cube – 1 (more)

Carrot – 1 whole julienned

Beans – 1 cup sliced

Cabbage – 2 cups thinly shredded

Capsicum – 1/2  from each colour julienned

Egg – 2 beaten with salt and pepper

Soya Sauce – 2 tsp

Vinegar – 1 tsp

Pepper – a sprinkling all around the surface area

Sesame OIi – As required


Spring onion greens

Coriander leaves

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Akrandam ..a.k.a greed


Marinate the chicken in the spices mentioned and keep aside for 5-10 minutes. We are looking for a thick coating of the chicken so adjust corn flour accordingly.

While the chicken is marinating cut all the veggies and keep it ready.

Take a broad kadai/pan/wok and heat sesame oil in it. Be generous as you are going to fry the chicken (shallow not deep fry). Take the chicken in batches and fry. It should be crispy. Resist the temptation to eat it all up. Once the chicken is fried using a strainer remove the sediments in it as the sediments will burn and is thought to be responsible for various health issues.

Meanwhile take a large pan and fill it with water enough to comfortable immerse the noodles. Add salt, and stock cube and bring it to a boil. When adding salt it should be a bit saltier than the sea water as we will be washing the noodles after cooking. Once the water starts boiling add the noodles and cook until 90% done. Remove from heat source and strain the water. Immediately wash it in cold /room temperature water and keep it in said water until needed further. It’s important that it is immersed in a wide pan so that the noodles wont clump up. I feel it’s an important part of maintaining the texture of the noodles.

Back to our kadai which is having the residual oil from frying chicken. Top with a little bit more oil if required.  Keep the vegetables and condiments close to you (within arms reach) and the temperature high. Add the vegetables in the order I have mentioned.

First the onions, then ginger and garlic with the celery, spring onion whites, and chillies. Add stock cube and saute it well. The sautéing is understood as this entire duration you need to keep sautéing. Once you get the beautiful smell of the garlic and ginger in sesame oil start adding the vegetables. Carrot goes first, a good toss later in comes the beans. Couple of tosses and saute’s later add the cabbage, capsicum. The important thing is to cook the vegetables without losing the crunch and constant sautéing is the way to go for that.

Once you re convinced the vegetables are good to go make some space in the middle of the pan and add the eggs in it. Cover it for a minute and just as it is about to set start scrambling it. Once it has scrambled mix in the rest of the vegetables and give it a good toss. Add the chicken and saute vigorously. Add the soya sauce and vinegar and give it a good mix.

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Before adding noodles

Add the noodles and toss well. I would suggest using two forked ladles to make the tossing easier.

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above mentioned forked ladles

Garnish with spring onion whites and coriander leaves.

And we are good to go.

I hope you guys will try this out and let me know your feedback.


I am back

It’s been 3 years, can you believe it. Rather it has been 3 years, 7 months, 18 days or 1326 days (NOT INCLUDING TODAY) since I last blogged.

What happened

Did I lose interest in cooking … no

Did I lose interest in blogging … no

Then what happened. Laziness happened, full time job happened and a lot of other things happened.

So long story short here I am again…back to blogging.

My repertoire has increased and my photography skills too..marginally.

A little bit of love and a whole lot of prayers I hope to be back for good.

October has always treated me with kindness so decided there is no day like today.


I hope to be regular with my updates and share the food I know and I love.


So long and Fare well…


Image result for i am back free poster




Ellum Kappayum

Today I am sharing kappa Biryani, a.k.a tapioca Biryani. It is a delicacy from my home state Kerala. It is cooked with beef bones (and flesh) and tapioca. The prefered meat is beef,especially the breast bone, but here I’ve used ribs. Also called ellum kappa and kappayum Irachi this is a delicacy to all who have eaten it.



Tapioca – 2 kg

Water – To Boil

Turmeric – ½ tsp

Salt – As reqd

Boil the tapioca with turmeric and water till soft. When almost done add salt and drain. Keep Aside.

Beef with Bones – 2 kg

Meat Masala – 2 tblsp

Chilly Powder  – 1 tblsp

Coriander Powder – 1 tblsp

Turmeric Powder – ¼ tsp


Onions – 1 (Sliced)

Ginger – Garlic 2 tsp freshly crushed

Pressure Cook the above till soft.

Coconut Oil –As reqd.

Onion – 1 (Sliced)

Dried Red Chilly – 4

Turmeric Powder- ¼ tsp

Chilly Powder – 1 tsp

Coriander Powder – 1 tsp

Meat Masala – 2 tsp

Curry Leaves – 3-4 sprigs

Heat oil in a pan, add Onions, sauté till pink. Add dry red chilies, curry leaves and all the powders. When done add the pressure cooked beef, and give good mash. Cover and cook on low flame for about 10 minutes. Add cooked tapioca and mix well till well combined.

Serve Hot.



Rose milk soda

Namak shamak namak shamak daal deta hai …

Who sings this song, no one else but the one and only fantastic Chef Harpal Singh Sokhi. The star of the Food Food show Turban Tadka he sings his way around, charming all of us. He is considered as Energy Chef Of India.

I am a huge fan of Food Food and Chef Sokhi is a particular favourite. I have tried many of his recipes with great success, this rose milk soda is no different.

The interesting thing here is that I detest milk, but it convinced even me to give it a shot. So if I tried it so should you.



Cold Milk –  2 cups

Rose Syrup – 2 tblsp (use more or less depending on your taste)

Honey – 1 tblsp (to taste)

Cold Club Soda – 1 can

To Garnish


Pistachio & Almonds – coarsley crushed


In a blender blend together the cold milk, rose syrup and honey.

Take a serving glass and pour half full. Slowly top with club soda.


Garnish with crushed nuts and cherry.



Home made Apple Cider Vinegar

I have a treat for you my readers, as you read in the title it is home made Apple Cider Vinegar.

Surely we have all hears about the wonder drink that is Apple Cider Vinegar. The list of benefits make it a preferred addition to many health enthusiasts, but, it is not easily available everywhere and its sharp taste make it less than palatable. So here I have a recipe to make your own ACV. It is easy and inexpensive. All  you need is some apples, water, sugar and patience. You will get healthy, organic ACV that tastes great, believe me when I tell you drinking your own home made ACV is any day better than store bought ones.

I got the recipe from

For your convenience here is the recipe


Apples – 3(core and peel included, no stem)

Raw sugar – 3 tsp

Filtered water to cover the apples and sugar



Wash and chop the apple. Place it in a wide mouthed jar. add the sugar and pour enough water to cover it. Give it a good stir. Cover the jar with a cheesecloth and secure it with a band. Place it in a warm dark place for 3 weeks.

Strain it and discard the apples, return the liquid to the jar and cover and keep for 4-6  weeks. Stir it once in a while.

When it reaches a level of acidity that is acceptable to you transfer to a bottle and use.

For the benefits of ACV read this.

See you soon.

Oats Payasam

Wishing all of you a very happy Onam.

This is the season of celebration.

Of Nostalgia, of food eaten, of cousins getting together, of payasam had by the vatfuls.

Today is a busy day so I will not linger for long. Here is a healthy payasam to celebrate the joy of Onam.


Oats Payasam

Oats Payasam

Jaggery – 200 grams

Water – 1/3 cup

Oats – 1 cup

Thick Coconut Milk – 1 cup

Thin Coconut Milk – 2 cups

Cardamom – 1/2 tsp

Ghee- 1 tsp

broken Cashew nut – 2 tblsp

Raisins – 1 tsp



Melt Jaggery in water. Cool the jaggery syrup and strain it.

Add oats to the jaggery syrup and cook till it becomes all dried up. Add thin coconut milk and bring it to a boil.

Add crushed cardamom.

Stir well.

Add thick coconut milk give it a good stir and take it off the heat.

Heat the ghee fry the broken cashew and raisins.

Add it to the payasam and serve hot.

P.S. Make sure the payasam is loose as it gets thick the more it sits.

Happy Onam too all of you.