Happiee Eatz

Sweet Corn Soup is a non - spicy with  mild sweet flavoured taste made of fresh American sweet corn and veggies. You can also make it in Egg drop and Chicken soup version. Adding finely chopped roasted garlic gives a mild kick to the soup. I prefer not to miss adding garlic. But if you don't like garlic, you can skip. The recipe given below is my style of preparation but tasty one. You get almost the exact taste served in restaurants. Even kids will love it since it has mild sweet flavor. Preparation Time - 10 minutes | Cooking Time - 10 minutes | Total time - 20 minutes | Cuisine - Indo - Chinese|Servings - 3 to 5 bowls   Ingredients : Sweet Corn - 1 Butter - 1 tbsp  Garlic - 3 (finely chopped) Onion - 1 small size (finely chopped) Carrot - 1 if big / 2 if small ( finely chopped) French Beans - 3 ( finely chopped) Coriander leaves / Spring onion - 2 tbsp( finely chopped) Salt - Required amount  Sugar - Required amount Pepper - Required amount  Soya Sauce - 1...

Nallampatti Chicken is a famous chicken recipe originated from a small town called Nallampatti located in Erode district, Tamil Nadu. Hence the recipe got its name.It is prepared with country chicken along with freshly dry roasted spice masala, de-seeded dry red chilly and shallots. The best part is we add thin slices of garlic and curry leaves fried in sesame oil atlast to the prepared chicken fry. I was skeptical about adding the fried garlic but it turned to be the highlight of the dish. It's quite spicy but you can adjust the spice level according to your taste. The best way of having it is mix the chicken with piping hot rice. It feels heavenly when you have cold. Check below for the recipe. Ingredients: Country chicken - 1/2 kg Sesame oil - 2 tbsp Curry leaves - 5 Dry Red Chilly - 5 ( de - seeded) Shallots - 1 cup (thinly sliced) Tomato - 1  (thinly sliced) Ginger garlic paste - 1/2 tbsp Turmeric powder - 1 tsp Red chilly powder - 1/4 tbsp For Masala Powder: Coriander seeds -...

Raw Mango is spicy tangy condiment. I love to have this along with curd rice. Once I went to a Barbeque restaurant, I found this as a dip for barbeque dishes. Though I found it new, it tasted good. Since it is a mango season, you can prepare it and can refrigerate for two days. Check below for the recipe.                                             Print Friendly and PDF Preparation Time - 5 minutes | Cooking Time - 10 minutes |Course - Condiment| Cuisine - South Indian | Servings - 4 Ingredients : Raw Mango - 1 Refined oil - 1 tbsp Mustard seed - 1 tsp Fenugreek seeds - 1 tsp Curry leaves - 4 Dry red chilly - 1 Red chilly powder - 1/2 tbsp Turmeric powder - 1 tsp Salt - 1/4 tbsp  Jaggery powder - 4 tbsp Method: Clean the raw mango and peel off its skin. Cut it into small pieces. You can also grate it / can be used with skin if u want. It's completely your choice. I...

  Print Friendly and PDF Gobi 65 is an Indian starter / appetizer which is one of the most favourite starters for both vegetarians and non-vegetarians. Sometimes, we also call it as ' Chilly Gobi 'or 'Chilly Cauliflower'. It is a quick snack recipe as well as great accompaniment for sambar rice, curd rice or any other variety rice too. It is nothing but cauliflower marinated with Indian masalas and deep fried in oil. Check below👇 for the crispy and tasty Gobi 65 recipe. Ingredients: Cauliflower - 1 whole cauliflower  Refined oil - 250 ml Turmeric Powder - 1/4 tsp Red chilly powder - 1 tbsp Kashmiri red chilly powder - 1 tbsp Garam Masala - 1/2 tsp Pepper Powder - 1/2 tsp  Ginger Garlic Paste - 1 tsp Corn Flour - 2 tbsp Rice Flour - 2 tbsp Curry leaves - 8 ( chopped) Salt - Required amount Method: Pre - Preparation: Cut the cauliflower into pieces without the hard part of the stem. Boil water in a kadai at high flame with 1/2 tbsp of rock and 1/2 tsp of Turmeric powder....