Apr 242015

This is a signature dish of Chef Vikas Khanna and I had read in news long time back that this dish  was being served to the President of United states specially for dinner by chef .I was looking for the recipe and finally got it from my blogger friend Mareena.In this recipe, she did some changes to the original one.I followed her recipe and the final outcome was yummy and delicious.This dish is prepared by cutting cauliflower like a tree,then deep fry in oil and serve on top of spicy masala. This is a must try and can be served during parties to surprise the guests.

Tree Of Life (2)



1.Cauliflower cross section cut in thickness (should look like a tree) 1"

For Marination

  1. Ginger-garlic paste -1 tablespoon
  2. Chilly powder-  1/2 teaspoon
  3. Turmeric powder – 1/4 teaspoon
  4. Salt – to taste
  5. Oil – 1/2 teaspoon
  6. Oil – for deep frying

For the masala

  1. Onion (cut into slices) -1/4 cup
  2. Fennel seeds – 1/2 teaspoon
  3. Mustard seeds -1/2 teaspoon
  4. Fenugreek seeds -1/2 teaspoon
  5. Nigella seeds(Kalonji) – 1/2 teaspoon
  6. Cumin seeds – 1/4 teaspoon
  7. Asafoetida – 1/4 teaspoon
  8. Ginger-garlic paste – 1/2 teaspoon
  9. Green chillies(chopped) – 1/2 teaspoon
  10. Turmeric powder – 1/4 teaspoon
  11. Chilly powder – 1/4 teaspoon
  12. Garam masala – 1/4 teaspoon
  13. Dried mango powder (Amchoor) – 1/2 teaspoon
  14. Salt – to taste
  15. Beaten Curd – 1/2 cup
  16. Cream – 1/4 cup
  17. Coriander leaves – to garnish

Tree Of Life (3)

Tree Of Life (4)


  1. Marinate the cauliflower with the ginger-garlic paste, turmeric powder, chilly powder, oil and salt. Keep aside for 15 minutes. Heat  oil in a pan and fry the cauliflower piece wholly, till golden brown. Drain onto an tissue paper and keep aside.If you want, you can bake in an preheated oven at 180 degree c for 15 minutes.
  2. Heat another pan with 1/2 tablespoon oil. Add the fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, cumin seeds and asafoetida. When they start to crackle, add the onions followed by ginger-garlic paste and chopped green chillies. Saute till the onions turn translucent.
  3. Add the turmeric powder, chilly powder, garam masala, amchoor powder and stir for a minute. Add curd & cream and mix well. Cook for 3-4 minutes.Remove from fire.

For Presentation

  1. Take a plate and spoon the gravy to the centre of the plate forming a round shape. Carefully place the fried cauliflower tree in the centre.
  2. Garnish with  coriander leaves
  3. Serve hot with Roti or Rice.

Recipe Source:Mareenas Recipe collections

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Posted by prajusha Tagged with: ,
Mar 252015

This is a popular dish in the south west coast of India.This is prepared using Fish  ,coconut milk and spices.Adding tamarind and coconut milk to the curry enhances the sour taste and richness to the curry.This goes well with rice.

Mangalore fish curry (1)



  1. Fish(Mackerel,pomfret or king fish)- 1 lb
  2. Onion- 1
  3. Tomato (chopped) – 1
  4. Green Chilly(slit open lengthwise) –1
  5. Coconut Milk – 2 cups
  6. Curry leaves – 2 sprigs
  7. Salt
  8. Water
  9. Red masala paste – 1/4 cup
  10. Tamarind paste – 1 tsp

For red Masala Paste

  1. Red chilly(Dry) –5
  2. Coriander seeds-1 tbsp
  3. Cumin Seeds –1/4 tsp
  4. Peppercorns(black) –1/2 tsp
  5. Cinnamon stick – 1”inch
  6. Garlic – 6
  7. Ginger(chopped) – 1tsp
  8. Tamarind paste – 1/2 tsp
  9. Turmeric powder – 1/4 tsp
  10. Fenugreek seeds – 1 pinch
  11. Grated Coconut – 1/4 tbsp
  12. Oil

Mangalore fish curry (2)

Mangalore fish curry (3)


  1. For red masala paste ,heat oil in a pan on medium heat.Add dry red chilly,coriander seeds,cumin,pepper,cinnamon,fenugreek,ginger and garlic.Roast until aromatic for 5 minutes.Remove from fire.
  2. Transfer the mix into a mixer.Add coconut,tamarind and turmeric powder to it.Grind the mix into a smooth paste adding water a little at a time.Masala paste is ready.
  3. Heat oil in a pan.Add curry leaves and chopped onions and saute till golden brown.
  4. Add chopped tomato,green chilly,salt and red masala paste to it and stir well .Add coconut milk and water to it and bring it to boil.
  5. Add fish pieces and tamarind paste and reduce the heat to low.
  6. Cover and cook on low flame for 10 minutes or until fish is cooked well.
  7. while preparing the curry try not to stir too vigorously instead swirl the pan to mix.
  8. Serve hot with white rice.

Recipe Source:My Indian Kitchen by Hari Nayak.

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Posted by prajusha Tagged with: , , ,
Mar 132015

This is an simple and tasty upma which can be prepared using leftover idiyappam.

idiyappam Upma (1)


  1. Idiyappam – 5 nos
  2. Carrot – 1/4 cup
  3. Onion(medium,chopped) –1
  4. Turmeric powder-1 pinch
  5. Curry leaves – 2 sprigs
  6. Mustard seeds – 1 tsp
  7. Cashewnuts – 1tbsp
  8. Raisins –1 tbsp
  9. Ghee – 1 tbsp
  10. Salt

idiyappam Upma (2)

idiyappam Upma (4)


  1. Cut the idiyappam into small pieces and keep aside.
  2. heat ghee in a frying pan. Splutter mustard seeds and add cashewnuts,raisins and saute it.
  3. Add finely chopped onions and carrots.Add curry leaves and stir fry for a minute.
  4. Add turmeric powder,salt  and idiyappam.Mix well.Remove from fire.
  5. Serve hot as evening snack.
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Rating: 5.0/5 (1 vote cast)

Posted by prajusha Tagged with: , , , ,
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