Tag Archives: south Indian blog

Smoked Green Tea Duck / How to Smoke Duck with Green Tea at home / Vietnamese Style Smoked Green Tea Duck


Few months back I started my YouTube Channel, being sharing the making of food right from my kitchen. It has been the most toughest job for me, which includes right from the shooting, arranging ingredients, setting up the tripod, fixing the camera, selecting the recipe, tools for cooking and then the editing with a Intro Video and an end card. Do support me with your subscriptions, likes, comments and shares to my youtube which gives more energy and encouragement. STAY TUNED WITH MADRAASI (OUR YOUTUBE CHANNEL) ON EVERY WEDNESDAY’S.

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Exotic Wednesday by Madraasi

But now I feel ok with these process, and so thought of trying out something new, which most of us think as toughest task but sharing the way of making it very simple – on Wednesday’s as EXOTIC WEDNESDAY in my You Tube Channel that includes both vegetarian and non-vegetarian right from the starter till dessert.

The very first share is my Smoked Green Tea Duck, as most of live in an apartment, we feel that making a smoked dish would be the toughest due to the lack of space, smoke and the right quantity of heat. But do you know that it can be made very easy and simple, only it consumes time.

Taking it to Fiesta Friday #161 hosted by Angie@thenovicegardener.

Smoked Green Tea Duck was one such simple, easy and delicious food, that consumes 30 to 40 mins for cooking, as duck consumes time to get cooked compared with chicken. You can attempt this same dish with a chicken or you can also change the marinate as you prefer. I thought of taking it in the Vietnamese Style – as they grow tea in bulks, they infuse tea in most of their foods. Recently I got a pack of tea from Tea Box for review, and felt the strong and wonderful flavor of tea, so decided to procced with the TEA BOX – GREEN TEA with Mint flavor.

CLICK HERE for more Poultry recipes.

Duck was very well smoked with the flavor of green tea, at first I marinated with masala (Indian style). I have infused regular brown rice, you can also substitute it with black rice, regular rice or even millets but only the flavor differs. I have used Full Duck, you can also use breast pieces or medium pieces but the thing is the cooking time differs, as it would be cooked faster. Let me share the recipe…


  • Full Duck – 1 no
  • For Marinate:
    • Red chilli powder – 2 ½ tsp
    • Coriander powder – 4 tsp
    • Turmeric powder – ½ tsp
    • Salt to taste
    • Lemon Juice – 1 tbsp
    • Aluminium Foil – 4 to 5 sheets
    • Olive oil – 2 tbsp
  • For Smoking:
    • Green Tea Leaves – 2 tea bags (TeaBox – Mint Green Tea)
    • Brown or Black Rice – 3 cups
    • Star Anise – 3 nos
    • Cinnamon (1 inch) – 2 nos
    • Bay leaf – 3 nos
    • Cloves – 5 nos

Making of Smoked Green Tea Chicken –


  • Wash and clean the duck, dry the duck. Keep it aside.
  • In a bowl, take all ingredients given under marinate, mix it well by adding little water.
  • Slit the duck in many places, rub the masala all over the duck in each and every nook and corner (refer the video), use only your hands for rubbing the masala.
  • Keep it aside and let it marinate for 2 hours.
  • Heat a vessel, pour olive oil and roast the duck evenly on all sides for 10 to 15 mins.
  • Once roasted well, remove it from the vessel and keep it aside.
  • Take a big vessel with the lid, place the aluminium foil all over the vessel, if possible you can also wrap the lid with aluminium foil (this process is done to avoid the vessel from getting spoiled).
  • Now sprinkle the rice in the bottom of the vessel, so that it should form as a bed.
  • Sprinkle the spices over the rice.
  • Place a stand over the rice and gently place the roasted duck over the stand, cover with the lid.
  • Turn of the flame and place the vessel over the flame (cook in medium flame).
  • Place a weight over the lid, so that the smoke doesn’t escapes out of the vessel.
  • Cook for 30 to 40 mins, remove the lid only after 30 mins, check whether is duck is cooked.
  • If it’s not cooked, cover, place the weight over the lid and cook for another 10 mins.
  • Remove it from fire.

Serve hot with toasted bread, salad and mayonnaise.


Bittergourd Pakoda / Pagarkai Pakoda / Pavakkai Pakoda


Pakoda is a deep fried snack which is most popular street food all over Tamil Nadu. My hubby loves pakoda to the core, when we were abroad we use to get pakoda from VelayudhaNadar Shop, sivakasi and would hold it almost for 2 to 3 weeks. Not only in while abroad but also whenever we go to our hometown, we never miss to get this pakoda. Not only my hubby even my dad, grandpa and the whole family till my son loves to have Milk rice and pakoda for dinner. I would say that this one of the staple dinner among all sivakasi and virudhunagar people.

Taking this to Fiesta Friday #160 hosted by Angie@thenovicegarderner.

Thought of trying it the pakoda with bittergourd and something different than the usual recipe, besan/gram flour is used in pakoda and I have substituted corn meal/maize flour instead of besan/gram flour.

CLICK HERE for vegetarian recipes and CLICK HERE for snacks recipes.

Bittergourd pakoda was slightly bitter in taste, but as it was crispy and crunchy my kids (9 year and 5 year) loved it to the core. This can be served in various forms as tea-time snack, side dish for lunch, side dish for dinner along with rice. I would say try this combination – Steamed rice (mashing consistency), boiled milk with a tsp of sugar (optional) and this pakoda would taste heavenly for dinner. Give a try…

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Bittergourd Pakoda / Pagarkai Pakoda / Pavakkai Pakoda


  • Bitter gourd – 2 nos
  • Onions – 1 no
  • Curry leaves – 2 strands
  • Corn meal / Maize flour – 1 cup
  • Rice flour – 1 tbsp
  • Chilli powder – 2 ½ tsp
  • Asafoetida / Perungayam / Hing – ¼ tsp
  • Salt to taste


  • Wash and thinly slice the bitter gourd to pieces. Thinly slice the onions (lengthwise), keep it aside.
  • In a bowl, add corn meal, rice flour, chilli powder, salt and sprinkle ¼ cup of water, mix it well.
  • Add the sliced bitter gourd and mix it well, so that the flour should get coated well bittergourd.
  • Let it rest for 15 to 20 mins.
  • Heat oil in a kadai, now add the thinly sliced onions and curry leaves to the bittergourd and mix it well.
  • Once the oil is hot, take a small portion of the bittergourd mixture and add it to the oil, swap and fry on the both sides until they turn brown in color or crispy.
  • Drain the oil and remove it from fire.
  • Continue the same process with all the bittergourd.

Serve hot.

Note: Bring it room temperature and store it in an air-tight container, stays fresh for almost a week.

Happy Maha Shivaratri


” Wish you all a Happy Maha Shivaratri” from MADRAASI

Maha Shivaratri is celebrated once in a year in late winter and before the arrival of spring, marks Maha Shivaratri which means “the Great Night of Shiva”. It is observed by remembering shiva and chanting prayers, fasting, doing yoga and mediatating. The ardent devotees stay awake all night and visit Shiva temple.

In Tamil nadu, people gather in temple at the night of Maha Shivratri and do meditation or chant or write “Om Namashivaya” the whole night. Also in few places there would be music concert, stage dramas or dance depicting the life of Lord Shiva throughout the whole night.

Here are few recipes for Maha Shivatri – Thandai, Tapioca Pearls Kheer, Badam Halwa , Makhane Ki Kheer (Fox nuts kheer).