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Lilly's Kitchen Tales, Chennai (2026)

22/01/2024

Delicious Honey Garlic Vegetable Stir Fry :

Ingredients:

2 tablespoons soy sauce
2 tablespoons honey
1 teaspoon sesame oil
1 teaspoon cornstarch
2 tablespoons vegetable oil (for cooking)
3 cloves garlic, minced
1 tablespoon ginger, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium-sized carrot, julienned
1 cup broccoli florets
1 cup snap peas, ends trimmed
1 zucchini, sliced
Any other vegetables of your choice
1-2 teaspoons red pepper flakes (adjust based on your spice preference)
Salt and pepper to taste
Sesame seeds and green onions for garnish (optional)
Cooked rice or noodles for serving

Instructions:

In a small bowl, whisk together soy sauce, honey, sesame oil, and cornstarch. Set aside.

Heat vegetable oil in a wok or large skillet over medium-high heat.

Add minced garlic and ginger to the hot oil, and stir-fry for about 30 seconds until fragrant.

Add the sliced bell peppers, julienned carrots, broccoli florets, snap peas, and zucchini to the wok. Stir-fry for 3-5 minutes or until the vegetables are crisp-tender but still vibrant.

Pour the sauce mixture over the vegetables, add red pepper flakes, and toss everything together until the vegetables are evenly coated in the sauce. Cook for an additional 2-3 minutes.

Taste and adjust the seasoning with salt and pepper as needed.

Remove the stir fry from heat and serve it over cooked rice or noodles or enjoy just as it is!

Garnish with sesame seeds and sliced green onions if desired.

21/01/2024

Prawn Coconut Milk Curry

Ingredients:

500g fresh prawns, cleaned and deveined
1 cup grated coconut
1 cup coconut milk
2 onions, finely chopped
2 tomatoes, chopped
2 green chilies, slit
1 tablespoon ginger-garlic paste
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 sprig curry leaves
1 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon coriander powder
1/2 teaspoon fenugreek seeds
2 tablespoons vegetable oil
Salt to taste
Fresh coriander leaves for garnish

Instructions:

Prepare Coconut Paste:
Grind the grated coconut with a little water to make a smooth paste. Set aside.

Marinate the Prawns:
In a bowl, mix the prawns with turmeric powder, red chili powder, and salt. Allow them to marinate for at least 15-20 minutes.

Cooking the Curry:
Heat oil in a pan or kadai over medium heat. Add mustard seeds and let them splutter.
Add cumin seeds, fenugreek seeds, and curry leaves. Sauté for a few seconds until fragrant.
Add chopped onions and sauté until they become golden brown.

Add Aromatics:
Add ginger-garlic paste and sauté until the raw smell disappears.
Add chopped tomatoes and green chilies. Cook until the tomatoes are soft and the oil starts to separate.

Add Coconut Paste:
Add the ground coconut paste to the pan. Mix well and cook for 3-4 minutes until the raw smell of the coconut disappears.

Spices:
Add turmeric powder, red chili powder, and coriander powder. Mix well and cook for another 2 minutes.

Add Prawns:
Add the marinated prawns to the pan and cook for 5-7 minutes until they are cooked through. Stir occasionally.

Coconut Milk:
Pour in the coconut milk and stir gently. Allow the curry to simmer for another 5 minutes until it thickens slightly.

Adjust Seasoning:
Adjust salt and spice levels according to your taste.

Garnish and Serve:
Garnish with fresh coriander leaves.
Serve the prawn coconut milk curry hot with steamed rice or appam.

Enjoy this flavorful South Indian Prawn Coconut Milk Curry with your loved ones!

17/01/2024

Paneer Butter Masala Recipe:

Ingredients:
250g paneer (cottage cheese), cubed
2 large tomatoes, pureed
1 large onion, finely chopped
1/4 cup cashew nuts, soaked in warm water
1/4 cup fresh cream
2 tablespoons butter
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon coriander powder
1 teaspoon kasuri methi (dried fenugreek leaves)
Salt to taste
Fresh coriander leaves for garnish
Instructions:

Prepare Cashew Paste:
Grind the soaked cashew nuts into a smooth paste. You can add a little water to achieve the desired consistency.

Cooking the Base:
Heat 1 tablespoon of butter in a pan. Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and sauté for another minute.
Pour in the tomato puree and cook until the oil starts to separate from the mixture.

Add Spices:
Add red chili powder, turmeric powder, garam masala, coriander powder, and salt. Mix well and cook for a couple of minutes.

Add Cashew Paste:
Stir in the cashew paste and cook for a few more minutes until the mixture thickens.

Paneer and Cream:
Add the paneer cubes and cook for 2-3 minutes, allowing them to absorb the flavors.
Pour in the fresh cream and mix gently. Simmer for an additional 5 minutes.

Finishing Touch:
Crush kasuri methi between your palms and sprinkle it over the dish. This adds a wonderful aroma.
Finish with a tablespoon of butter and garnish with fresh coriander leaves.

Serve:
Your Paneer Butter Masala is ready! Serve it hot with naan, roti, or steamed rice.

16/01/2024

Kadha for Cough and Cold

Ingredients:
1 inch piece of ginger, grated
2-3 cloves
2-3 black peppercorns
1 small cinnamon stick
1-2 cardamom pods
1 tablespoon honey (for sweetness, optional)
2 cups water
Instructions:
In a small saucepan, add the water.
Add grated ginger, cloves, black peppercorns, cinnamon stick, and cardamom pods.
Bring the mixture to a boil, and then reduce the heat to simmer for about 10-15 minutes.
Allow the kadha to cool for a few minutes.
Strain the mixture to remove the spices and collect the liquid.
Add honey for sweetness if desired, and mix well.
Dosage:
For kids, you can give 1-2 teaspoons of Kadha, 2-3 times a day, depending on the age of the child.
Note:
Adjust the quantity of honey based on your child's preference.
It's always a good idea to consult with a healthcare professional before giving any home remedies, especially for young children.
This Kadha is believed to have soothing and healing properties, and the spices used in it are known for their anti-inflammatory and immune-boosting benefits. However, if the symptoms persist or worsen, it's important to seek medical advice.

16/01/2024

Tropical Green Smoothie

Ingredients:
1 cup fresh spinach leaves
1/2 cup pineapple chunks (fresh or frozen)
1/2 cup mango chunks (fresh or frozen)
1/2 banana
1/2 cucumber, peeled and sliced
1/2 lime, juiced
1/2 cup coconut water
Ice cubes (optional)
Instructions:
Place the spinach leaves in the blender first.
Add the pineapple chunks, mango chunks, banana, cucumber slices, and lime juice.
Pour in the coconut water.
If you like a colder smoothie, add a handful of ice cubes.
Blend until smooth and creamy.
Taste the smoothie and adjust the consistency by adding more coconut water if needed.

Optional Add-ins:
Chia seeds or flaxseeds for added fiber and omega-3 fatty acids.
Greek yogurt for extra protein and creaminess.
Mint leaves for a burst of freshness.
This smoothie is not only delicious but also packed with vitamins, minerals, and antioxidants. Enjoy it as a refreshing snack or a light breakfast on a hot summer day!

15/01/2024

Easy One-Pan Baked Lemon Garlic Chicken with Vegetables

Ingredients:

4 boneless, skinless chicken breasts
250g baby potatoes, halved
2 cups carrots
1 cup cherry tomatoes
1/4 cup olive oil
4 cloves garlic, minced
1 lemon, juiced and zested
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions:

Preheat your oven to 400°F (200°C).
Prepare the Chicken and Vegetables:

Place chicken breasts in the center of a large baking dish.
Arrange halved baby potatoes, baby carrots, and cherry tomatoes around the chicken.

Make the Lemon Garlic Marinade:
In a small bowl, whisk together olive oil, minced garlic, lemon juice, lemon zest, dried oregano, dried thyme, salt, and pepper.

Coat Chicken and Vegetables:
Pour the marinade over the chicken and vegetables, making sure to coat them evenly. You can use your hands or a brush for this.

Bake in the Oven:
Bake in the preheated oven for about 25-30 minutes or until the chicken is cooked through (reaches an internal temperature of 165°F or 74°C) and the vegetables are tender.

Check for Doneness:
To check if the chicken is done, cut into the thickest part of a breast. If the juices run clear and there is no pink, it's ready.

Garnish and Serve:
Garnish with fresh parsley if desired. Serve the chicken and vegetables hot, and enjoy your delicious and easy one-pan meal!
This recipe is not only beginner-friendly but also versatile. Feel free to customize it by adding your favorite herbs or adjusting the vegetables according to your preferences. Happy cooking!

15/01/2024

Kitchen Organization Tip: Magnetic Spice Jars!

Maximize your kitchen space by organizing your spices in magnetic jars! Attach small, clear containers with magnetic lids to the side of your refrigerator or a magnetic board. This not only keeps your spices easily accessible but also adds a decorative touch to your kitchen. Say goodbye to cluttered spice cabinets and hello to a well-organized cooking space!

You can buy this here :
https://www.amazon.in/Trouwids-Magnetic-Refrigerator-Organizer-Kitchen/dp/B0BK3V4WN3

15/01/2024

Vanilla Cupcakes : A simple and delicious recipe!

Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
4 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Instructions:
Preheat your oven: Preheat the oven to 350°F (180°C). Line a cupcake tin with paper liners.

Cream butter and sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Alternate flour mixture and buttermilk: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.

Fill cupcake liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.

Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Cool: Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

Optional Vanilla Buttercream Frosting:
Ingredients:
1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar
1/4 cup whole milk
2 teaspoons vanilla extract
Instructions:
Beat butter: In a large bowl, beat the softened butter until creamy.

Add sugar and vanilla: Gradually add the powdered sugar, milk, and vanilla extract. Beat until smooth and fluffy.

Frost cupcakes: Once the cupcakes are completely cooled, frost them with the vanilla buttercream using a piping bag or a spatula.

15/01/2024

South Indian Vegetable Pulav Recipe:

South Indian Vegetable Pulav is a flavorful and aromatic rice dish that's easy to prepare. Here's a simple recipe for you:

Ingredients:

1 cup basmati rice
2 cups mixed vegetables (carrots, peas, beans, potatoes, etc.), chopped
1 large onion, thinly sliced
1/4 cup cashews or peanuts (optional)
2 tablespoons ghee or oil
2 pieces cinnamon
3 elachi
1 briyani leaf
2 cloves
1-2 green chilies, slit
Few curry leaves
1 tablespoon ginger-garlic paste
1 teaspoon garam masala
2 cups water
Salt to taste
1 cup coconut milk from half a coconut shell
Fresh coriander leaves and mint leaves for garnish and flavour
Instructions:

Rinse the Rice:

Wash the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.

Sautéing Vegetables:

In a large pan or pot, heat ghee or oil over medium heat. Add Cinnamon, clove, briyani leaf and cardamom.
Add sliced onions and sauté until they turn golden brown.

Adding Aromatics:

Add ginger-garlic paste, green chilies, curry leaves, coriander and mint leaves. Sauté for a minute until the raw smell disappears.
Vegetables and Tomatoes:

Add mixed vegetables. Cook for 3-4 minutes until the vegetables become soft.

Spices:

Add 1 tsp garam masala. Mix well to coat the vegetables.
Rice and Water:

Drain the soaked rice and add it to the pan. Sauté for 2 minutes to allow the rice to absorb the flavors.
Pour 1 cup of coconut milk and 1/2 cup of water, add salt, and bring it to a boil.

Cooking Rice:

Once it starts boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 15-20 minutes or until the rice is cooked and water is absorbed. If you are using a pressure cooker, pressure cook for 1 whistle.
Fluffing the Rice:

Once the rice is cooked, gently fluff it with a fork. If you used cashews or peanuts, you can add them at this point for extra crunch.
Garnish:

Garnish the pulav with fresh coriander leaves.

Serve:

South Indian Vegetable Pulav is ready to be served hot. Enjoy it with raita or a side of your choice!

15/01/2024

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Lilly's Kitchen Tales

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