Su Kitchen

Indian & World Cuisine Recipes (Enjoy the healthy version of homemade food)

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Recipe Index

Baked Foods93 Beverages/Drinks & Smoothies89 Breakfast120 Cakes & Breads58 Chaaru & Dal32 Chaats11 Chicken52 Condiments10 Desserts & Sweets113 Egg50

Frankies & Wraps15 Ice-creams/Kulfis/Popsicles & Chocolates20 Indo Chinese24 Instant Pot & Air Fryer Recipes11 leftover recipes16 Lunch Box Recipes48 Mango38 Mushroom20 Mutton24 Nonveg Curries & Side Dishes56 Nonveg Starters29 Oats & Millets44 Paneer37 Pickles/Chutneys & Podis23 Pizza & Pasta13 Potato51 Rice/Pulao & Biryani58 Rotis & Parathas21 Seafood16 Snacks99 Soups & Sandwiches32 Spices8 Veg Curries45 Veg Masala Curries & Side Dishes41 Veg Starters42 World Cuisine149

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Posts

Flan/Creme Caramel Custard In Instant Pot

Posted by Su On June 03, 2020

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Kala Chana Masala/Black Chickpeas Curry In Instant Pot

Posted by Su On June 03, 2020

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Chipotle Veggie Burrito Bowl

Posted by Su On May 30, 2020

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Indo-Chinese Paneer Lettuce Wraps

Posted by Su On May 27, 2020

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P.F. Chang's Chicken Lettuce Wraps

Posted by Su On May 27, 2020

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Chettinad Prawns Fry/Chettinad Shrimp Fry

Prep Time: 5min Cook Time: 30min Total Time: 35min Yield: 4-5 Servings Ingredients 500 Grams Tiger Prawns/Shrimp, peeled & deveined 1 Medium Sized Onion, finely chopped 1 Tspn Red Chilli Powder Salt to Taste 1/8 Tspn Turmeric Powder 2 Tspn Gingergarlic Paste Few Curry Leaves (Karivepaku) 2 Tblspn Mint Leaves (Pudina), chopped 2 Tblspn Cilantro Leaves (Kothmir), chopped 2 Tblspn Oil For Chettinad Masala 1 Tblspn Dry Coconut Powder 1/2 Tspn Black Cumin Seeds(Shahjeera) 1-2 Small Cinnamon(Dalchini) Sticks 3 Green Cardamom(Ellachi) Pods 3/4 Tspn Pepper Corns 1/2 Tspn Fennel Seeds (Saunf) 1/4 Tspn Cumin(Jeera) Seeds 1-2 Cloves(Lavang) 4 Dry Red Chillies 2 Tspn Coriander Seeds(Dhania) Directions Wash shrimp under running water & drain. Heat a pan on a low flame & add all the chettinad masala ingredients. Dry roast for 2-3 minutes or until golden brown. Turn off the flame & let it cool at room temperature. Add it to a mixie...

Dum Ka Chicken

Prep Time: 2hrs 5mins Cook Time: 40min Total Time: 2hrs 45mins Yield: 1 Whole Chicken Ingredients 1 Whole Chicken With Skin 1/2 Tspn Turmeric Powder 2 Medium Sized Onions, thinly sliced 1 Tblspn Oil 2 Tblspn Ghee/Butter For Marination 2 1/2 Tblspn Red Chilli Powder 1/4 Tspn Turmeric Powder 1 Tblspn Gingergarlic Paste 3/4 Cup Thick Yogurt/Curd 1 1/4 Tspn Coriander(Dhania) Powder 1/4 Tspn Cumin(Jeera) Powder 1 1/2 Tspn Garam Masala Powder 1/4 Cup Mint(Pudina) Leaves, chopped 1/4 Cup Cilantro(Kothmir) Leaves, chopped Directions For marination, add all the ingredients in a mixing bowl & mix everything well. Cover the bowl & keep aside. Insert a wooden spoon into chicken & place it on a medium-high flame (directly on stove top). Roast whole chicken evenly on all sides by rotating the wooden spoon (place the whole chicken on flame not the wooden spoon). Once it is evenly roasted on all sides, turn off the flame & plac...

Papaya Leaf Juice

Prep Time: 5min Yield: 1 Serving Ingredients 4-5 Fresh Tender Papaya Leaves, washed & chopped 1/4 Cup Water Directions To a blender jar add chopped tender papaya leaves, water & b lend into a smooth puree. Strain the papaya leaf juice using a strainer into a glass. One can have upto 30ml or 2 tablespoons (Total 90ml or 6 tablespoons a day in three parts) of papaya leaf juice 3 times a day to get early recovery from dengue & also to increase the platelet count with immunity (Make sure to consume papaya leaf juice only for 2 to 3 days to increase the platelet count & do not take for more than 3 days). Note : Do not consume papaya leaf juice for more than 3 days to increase the platelet count. Papaya leaf juice tastes bitter. Do not consume more than 90ml in a day & its better to make fresh juice 3 times a day(do not store it in the refrigerator).