Ginger Chicken Fry

Ingredients:

1 kg Tender chicken, cut into small pieces
2 tsp Vinegar
1 tsp Ground ginger
Salt to taste
2 1/2 cup refined oil
3 1/2 tsp chopped green chillies
1 cup finely chopped onion
1 tbsp Ginger
1/2 tsp Kashmiri chilli powder
Green chilli slices for garnishing

Preparation:

* Mix chicken pieces with other ingredients in item 1 and keep it to marinate for 3 hours.

* Now cook the chicken on a slow fire so that it does not overcook.

* Cook chicken until water evaporates and it is dry.

* Now fry the green chillies in hot oil without losing its colour on low flame.

* Now add chopped onion. When it becomes light brown in colour, add the ginger paste and season till the masala are fried well and the oil separates. Add the chilli powder and chicken pieces and season till the meat is dry. Dish the chicken pieces on a serving plate and garnish it with green chilli slices. Serve hot.

Chekkalu

Ingredients:

2 cups rice flour
2 cups of water (as reqd)
1/2 cup chenna dal and moong dal.Soak them in water together for 2 hrs
seasame seeds 2 tbsp
peanuts 2 tbsps
Oil to fry
5 green chillies

Preparation:

* grind green chillies,coriander to a smooth paste.

* Mix all the ingrediants,salt add little hot water

* Make them into small balls flatten them using small
amount of oil and deep fry them in medium low heat.

* Store them in an airtight container.

Baby Corn Finger Chips

Ingredients:

* Baby corns - 10 nos
* Ginger-garlic paste - 1 tsp
* Green chilly paste - 1/2 tsp
* Ground Pepper - 1/2 tsp
* Mustard powder - 1/4 tsp
* Egg - 1 no
* Bread crumbs
* Soya sauce - 1 tsp

Preparation:

1)Mix together ginger-garlic paste, green chilly paste, pepper, mustard powder and soya sauce.

2)Marinate baby corns with the above mixture for 30 mins.

3)Dip it in beaten egg and roll them in bread crumbs.

4)Deep fry in oil.

Mysore Pak

Ingredients:

2 cups Ghee
1 cup Besan
2 cups Sugar

Method:

* Grease a plate evenly with ghee and set aside.
* Heat 1 cup of ghee, add besan, stir well and keep aside.
* Heat sugar on a low flame, add sufficient water and boil to make a syrup of one-string consistency.
* Strain syrup to remove scum.
* Add the besan-ghee mixture to the sugar syrup and keep stirring on low flame to remove lumps, if any.
* Heat the remaining cup of ghee.
* Gradually add the ghee to the sugar syrup mixture and keep stirring till the ghee separates and floats on top.
* When done, pour quickly into the greased plate and shake the plate gently to spread the mixture.
* allow it to cool for a few minutes and cut into pieces with a sharp greased knife.

Coriander-Tomato chutney

Ingredients:

Fresh coriander leaves - 1 cup
Tomato - 1 large
Grated coconut - 1/2 cup
green chillies - 2
tamarind - a small lemon size
Salt - to taste

Preparatin:

* Wash fresh coriander leaves and chop finely.
* Cut the tomato into medium sized pieces.
* Now add all ingredients and grind it in the blender into a thick paste.
* Heat 3 spoons oil in a fry pan, add mustard seeds.When it splatters, add urud dal.Add the ground paste and fry till the raw smell dissappears.

Mushroom Pepper Fry

Ingredients:

button or oyster mushrooms - 200 gms
coriander seeds - 1 tbsp
pepper - 1 tsp
fennel - 1 tbsp
grated coconut - 1/3 cup
red chillies - 5-6
garlic - 6 flakes
ginger - small piece
oil - 4 tbsp
cinnamon - 2 pieces, 2 cm each
onions - 1 cup, chopped
tomatoes - 1 cup, chopped
salt to taste

Preparation:

* Clean and cut mushrooms into quarters.
* Roast all the ingredients from coriander to ginger in a little oil and grind to a smooth paste.
* Heat oil, add cinnamon and onion.
* When onions are brown and ground masala tomatoes, fry well.
* Add mushrooms and salt. Cover and cook on a slow flame for about 10 minutes, till the mushrooms are tender. Serve with rice or chapathi's.

Easy version :

* To simplify the preparation replace coriander, pepper , fennel and chillies with ½ the quantities of respective powders.
* Mix them together with 2 Tbsp of water to a paste.
* Use 2 tsps of packaged ginger-garlic paste instead of ginger and garlic, 2 Tbsp of coconut cream instead of grated coconut and ¼ cup of tomato puree instead of chopped
tomatoes.
* Heat oil, fry Cinnamon and onions, add the spice paste, fry for 1 minute.
* Add ginger garlic paste, fry till fragrant. Add mushrooms, tomato puree and coconut
cream. Add salt to taste and simmer till mushrooms are tender.

Kheema Samosa

Ingredients:

2 kgs frozen pastry shells
2 cloves garlic, chopped
1-2 medium sized onions chopped
1 tsp turmeric
2 tsp fresh lime juice
1 lb ground lamb (any meat i.e. chicken, turkey, goat)
1 tbsp shortening
1 dash each of cloves, cinnamon nutmeg and black pepper
1 tsp salt
1 tsp ginger, grated
3/4tsp ground red pepper

Preparation:

* Melt shortening and saute onions and garlic.
* When the onions are brown, add the ginger and other spices.
* Fry for 3 minutes. Add the ground meat.
* Add a few drops of water and cook for a few minutes.
* Uncover and cook a while until the meat is cooked. Add the lime juice.
* While the above is being prepared, bake the pastry shells according to directions.
* Cut the tops of the shells. Stuff the pastry with the meat and replace the top.
* Bake the stuffed shells for five more minutes. Serve warm.
* This type of Samosa may be prepared vegetarian style by substituting potatoes and peas for meat the other ingredients will remain the same.

Brinjal Rice (Vangi Bath)

Ingredients:

1 cup basmati rice
5 brinjals with stems
1/4 cup fresh coriander leaves finely chopped
1 stalk curry leaves
1/4 tsp cinnamon-clove powder
1/2 tsp garam masala
salt to taste
oil as required
1 bay leaf
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/4 tsp asafoetida
1 tsp butter

Preparation:

* Wash, clean and soak rice in 3 cups salted water for 20 minutes.
* Cut brinjals lengthwise, keeping stems attached.
* Heat oil,add mustard and cumin seeds, bayleaf,allow to splutter.
* Add asafoetida, curry leaves, stir.
* Add brinjals, garam masala, cinnamon clove powder, stir for a minute.
* Drain and save rice from water. Add rice, stir fry for 2-3 minutes.
* Add all other ingredients and stir gently.
* Add 3 cups saved water. Add salt to taste.
* Cover, simmer and cook till rice is done.
* Garnish with coriander leaves and Serve hot.

Andhra Special Gongura Pachadi

Ingredients:

2 cups Gongura leaves
1 tsp Tamarind juice
6 small onion peeled
1 big onion chopped finely
10 red chillies
1 tsp dhania powder
1 tbsp urad dhal
1 tbsp sesame seeds
Salt as required
Oil as required

Preparation:

* Thoroughly wash gongura leaves and pat dry.

* Fry gongura in a pan with little oil

* Cover the pan with lid and cook for a about 2-5 min

* Now take red chillies,urad dal,sesame seeds in a pan and fry on low flame with a tbsp of oil.Gring all this ingredients into fine powder.

* Now grind cooked gongura leaves along with the tamarind juice/pulp and add the powder.

* Now add salt and grind till every thing blends well.

* Now Season with mustard seeds,curry leaves.

* Now add small onions to gongura pachadi.

* Server hot and enjoy.

Stuffed Mushroom

Ingredients:

10 large mushroom
1/4 cup mashed potatoes
2 tbsp chopped onion
1 tsp minced garlic
1 tbsp green peas
Salt as per taste
1/8 tsp pepper powder
3 tbsp chopped capsicum
1 tbsp chopped celery
1/4 tbsp garam masala


Preparation:

* Gently clean the mushroom or wipe the mushroom with damp cloth.

* Now remove stems from mushroom, keeping aside the caps

* Chop the stems finely.

* In a microwave bowl, mix stems, onion, capsicum,green peas.

* Microwave for 3 mins at high and let it cool.

* Mix all the ingredients except mushrooms.

* Prepare small lemon sized balls from the above mixture and stuff into mushrooms.

* Arrange in microwave dish and microwave for about 4-5 mins on high.

* Serve hot with your favourite ketchup or sauce.

Easy Sandwich

Ingredients:

4 slices bread (white or brown)
1 cup cooked chicken (small pieces)
1 onion, chopped finely
1/4 cup coriander leaves
1/4 cup lettuce
3 green chillies, chopped finely
Salt as per taste
1/4 cup mayonnaise
1/4 cup sour cream
Butter as required

Preparation:

* Apply butter on both sides of the bread.

* Mix all the above ingredients except bread and butter in a bowl.

* Spread the mixture evenly on top of a bread slice.

* Cover it with one bread slice.

* Repeat the same with remaining bread slices.

* Toast the sandwiches in the toaster till golden brown or on top of grill.

* Serve hot with tomato sauce or ketchup.

Chocolate Glazed Shortbread Cookies

Ingredients:
2 cups - flour
2 cups - almonds or pecans, finely chopped
6 oz - semi-sweet chocolate chips
1 cup - butter
1 cup - powdered sugar

preparation:

* Cream butter and sugar in a mixer.
* Gradually add flour while blender is in running slowly.
* Stir in half of the nuts.
* Refrigerate dough for 1 hour.
* Preheat oven to 325° F.
* Now shape dough into a 2 1/2 inch length roll.It should look like a finger.
* Cut in half lengthwise and place cut side down on a ungreased cookie sheet.
* Bake for 15 minutes or until a pale golden brown.
* Cool on a wire rack.
* Melt chocolate on a double boiler or melt the chocolate on top of boiling water within a cup.
* Dip one end of cookie into chocolate, then into nuts.
* Cool on wax paper until set.
* Enjoy...

Brinjal Potato Curry

Ingredients:

1 cup eggplants sliced
1 cup potatoes peeled and sliced
2 cups tomatoes sliced
1 cup onion chopped
1 tbsp red chilli powder
1/4 tsp turmeric powder
1 tbsp coriander powder
1 tbsp cumin powder
1 tbsp garam masala
1 tbsp ginger garlic paste
2-3 tbsp oil
water as required
salt to taste
sugar(if you prefer)
1/2 cup chopped coriander leaves

To Tadka:
mixture of mustard seeds,cumin seeds,urad dal etc
Preparation :

* Heat oil in a pan.Add the ingredients for tadka.
* Now add the chopped onions.Add ginger garlic paste and saute.
* Now add the tomatoes,spices(sugar). Fry on medium heat for 2-3 mins
till the tomatoes are cooked and the mixture will not stick to pan.
* Add potatoes and eggplants and fry for about 4 minutes.
* Add the water and cook covered on medium heat till the vegetables are
cooked.
* Garnish with chopped coriander leaves.

Kadai Paneer

Ingredients :

500 gms paneer
100 gms capsicum
2 tsp coriander seeds
5 whole red chillies
½ tsp dry fenugreek leaves
2 chopped green chillies
2 tsp chopped ginger
4 chopped tomatoes
4 tbsp chopped coriander leaves
3 tbsp ghee
Salt to taste
4 cloves garlic mixed with water for the paste

Preparation :

* Slice the paneer and capsicum into thin long strips.
* Grind the dry coriander seeds and red chillies together.
* Heat ghee in a pan /kadai and add the garlic paste and cook on a low
flame for a min.
* Add the capsicum and the pounded spices and cook on a low flame for a
1-2 mins.
* Now add chopped green chillies and ginger and fry for a min.
* Now add the chopped tomatoes and fry till the oil starts to come out.
* Add dry fenugreek leaves and salt and fry for a min.
* Now add sliced paneer and cook for a few mins on medium flame.
* Garnish with coriander leaves.
* Server hot and enjoy.

Veg Cutlets

Ingredients :
4 boiled potatoes
4 green chillies , chopped
2 tbsp coriander, chopped
1 teacup boiled corn
2-3 tbsp green peas
1 tbsp groundnut powder(optional)
1 teacup maida/gram flour
bread crumbs
oil for deep frying
salt to taste
Chilli Sauce or Tomato Ketchup to serve

Method:

* Smash the potatoes and keep aside.
* Combine the potatoes,green chillies,coriander,corn,the groundnut powder and salt properly.
* Take a lemon sized portion from the above mixture and roll them in
your desired shape.
* Gently roll the squares on bread crumbs and deep fry in oil.
* Ready to serve hot with chilli sauce or tomato ketchup.

Microwave Ricotta Cheese Burfi(Easy)

Ingredients:
1 cup - ricotta cheese
1 cup - milk powder
1 cup - sugar
¼ cup - chopped pista and almond
3 or 4 - cardamom
2 tbsp - butter
green or yellow food color
1 pinch - saffron

Method:
* Place 2 tbsp butter in microwave bowl on high heat in the microwave.Cook for 1 min.
* Now add the ricotta cheese, milk powder and sugar stir it well.
* Now cook again for 5 min.
* Stir it and cook again for 3 mins.
* Completely it may take nearly 15 min or cook until it turns into light yellow color.
* Now add cardamom powder, saffron, chopped pista –almond (save little bit for garnishing) and add few drops of food color.
* Mix well and pour in the plate like you do for any burfi.
* Garnish with chopped pista – almond and let it cool and cut into diamond shape.

Matar Palak

Ingredients:

1 bunch of spinach
1 cup of green peas
1 tomato
1 onion
1/2 cup boiled potato
3-4 green chillies
1 tsp cumin seeds
A pinch of asofetida
1 tsp turmeric powder
Salt to taste

Preparation:

Cut spinach leaves and wash them thoroughly.

Boil spinach for 10 minutes in a very little amount of water.

Allow the boiled spinach to cool for sometime.

Grind the cooled spinach with greenchillies to a fine paste.

Chop onion and tomatoes into small pieces.

Cut the boiled potato into evenly shaped cubes.

Heat oil in a pan.Add the cumin seeds and asofetida.

Add the onions,peas and tomatoes.

Fry for 2-3 mins.Add the potato cubes and allow to cook on medium flame for 5 mins.

Once the onions and tomatoes are cooked, add the spinach-chilli paste to the above.

Add turmeric powder and salt to taste.

Simmer it for 10 mins. Tastes good with rotis/parathas.

Shrikhand

Ingredients:
1 (18 ounce) container plain yogurt
1/2 cup sugar
1 tsp rose water (optional)
1/2 tsp ground cardamom
Dash of ground nutmeg
Few threads of saffron
4 teaspoons finely chopped green pistachios.

Preparatin:

Mix all ingredients except pistachios.
Cover and refrigerate at least 2 hours.
Stir welland server in dessert cups.
Sprinkle on top with chopped pistachios.

Pumpkin Halwa

Ingredients:
yellow pumpkin - 500 gm
milk - 1/2 litre
sugar - 250 gm
khoya - 100 gm
ghee - 1 tbsp
dry fruits
cardamom to taste

Preparation:

Peel out the pumpkin and grate it or grind it.
Fry the grated pumpkin in half tbsp ghee for 2 -3 min.
Mix boiled milk into pumpkin and keep on the gas stove.
keep on the stove untill it is tender and the milk is absorbed by the pumpkin. Keep on stirring.
Take half tbsp ghee and fry the khoya in it till it leaves oil.
Mix the khoya and sugar in the pumpkin mixture and keep stirring till the desired consistency (about 5 - minutes on low flame).
Pour out in a serving dish and decorate with dry fruits and the halwa is ready for serving.
It can be served both hot and cold.

Besan Laddu

Ingredients :
2 cups gram flour/besan
1 1/2 cup sugar (powdered)
1 cup ghee
1 tsp each almonds, pistachios, cashew nuts (chopped)

Preparation :

In a kadhai mix gram flour and ghee over a low heat.
Keep constantly stirring to avoid lumps.
When you can feel nice aroma, it is ready.
Remove from the heat and allow it to cool.
Add sugar and nuts to the gram flour and mix thoroughly.
Now form lemon size balls of the mixture.
Besan Laddoo's are ready to be served.

Egg Noodles

Ingredients:
1 packet noodle
2 eggs
1/4 tsp pepper powder
1/4 tsp oregano
1/8 tsp basil
1/4 tsp garlic powder
1/8 tsp onion powder
1/4 tsp curry powder
1 tsp chopped mint leaves
Salt as per taste
1 tbsp oil

Preparation:
Boil noodles in boiling water will cooked

Drain and run under cold water

Keep aside

Beat eggs and add salt and pepper

Heat 1 tsp oil in a pan

Fry egg till well scrambled

Remove and keep aside

Heat remaining oil

Fry noodles for 2 mins

Add eggs and remaining masalas except mint leaves

Mix all the ingredients well and let it cook for 5 mins.

Garnish with mint leaves and serve hot.

Tomato Tokku

Ingredients:
Tomatoes 1/2 Kg
Chilli Powder 2 tsp
Haldi Powder 1/2 tsp
Salt to taste
Channa Dal 2 tsp
Urad Dal 2 tsp
Hing 1 tsp
Mustard seeds 1 tsp
Refined Oil 2 tablespoons
Methi Seeds 2 tsp

Preparation:

Wash and cut tomatoes into small pieces.

Roast and powder the methi seeds.

Heat the oil in a kadhai, add mustard seeds, then channa dal, urad dal and hing

When the dals turn brown in colour, add the diced tomatoes. Add chilli powder, salt and haldi powder and mix well.

Cook at low heat till the ingredients are cooked well.

Now add roasted methi powder and mix well.

Remove from fire, cool and store in bottles.

Morkozhambu

Ingredients:

Whipped Buttermilk - 3/4 cup
Gram flour - 2 tsp
Turmeric powder - 1/2 tsp
Curry leaves - 2 sprigs
Green chillies(split) - 4 - 5 nos
Salt - As reqd
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Asafoetida - A pinch
Oil - 1 tsp

Optional:
Fried Lady`s finger
or
Fried Black gram( made like small bondas

Preparation:

1)Mix together 1/4 cup of buttermilk and gram flour or besan.

2)Add the remaining butter milk and mix well again.

3)Add turmeric and salt to the buttermilk.

4)Heat oil in a pan.

5)Add mustard seeds, cumin seeds, asafoetida, split chillies and allow them to splutter.

6)Tear the curry leaves and add to the buttermilk mixture.

7)Pour the oil over the buttermilk mixture.

8)Simmer for 3 - 5 mins, until thick.

9)Add the optional items at the end and allow to soak for 5 - 10 mins.

Double Ka Meeta

Ingredients:

bread 1 full
milk 1 litre
sugar 500gms
cashew nuts few(chopped)
almonds few(chopped)
raisins few
saffron a pinch
butter/ghee 1 small cup
cardamom 2(powdered)
water 1/2 litre

Preparation:

1)prepare sugar syrup by adding 1/2 litre of water to 500gms of sugar.To this add saffron,cardamom powder.

2)Now boil milk and keep aside.

3)Take a pan/Kadai,fry bread slices in butter/ghee till it turns golden brown color.

4)Dip fried slices slightly in boiled milk,and add in the syrup.Continue the same with all the slices.

5)Now fry almonds,cashew nuts and raisins in butter/ghee and add to the syrup.

6)Now add remaining milk to the syrup , refrigerate and serve Cold.

Idiappam

Ingredients:

Basmati Rice - 4 cups
Grated Coconut - 1 cup
Salt - 1 tsp

Preparation:

1)Wash and soak rice for few hours or overnight.

2)Drain the soaked rice and spread the rice in thin layer on thin cloth or paper napkins and allow them to dry.

3)When it is completely dry, grind the rice and make it into thin powder.

4)Add salt to it and mix well.

5)By adding small quantities of hot water ,knead to make a smooth dough.

6)Now add a small quantity of dough into the Idiappam Maker and press it.

7)Collect it on a greased plate.

8) Keep it inside a pressure cooker topped by grated coconut and steam it for few min.

9)Serve hot.

Sabudana Khichadi

Ingredients:

Sabudana 1 cup
Roasted Groundnut Powder 3-4 tbsp
Green Chillies 2-3
onion -1 no
Jeera/Cumin 1 tsp
boiled Potatoes cut into small pieces 1 cup
Lemon 1
Coriander chopped finely for garnishing
Oil or Ghee/Butter 3-4 tbsp

Method:


* Wash sabudana 2-3 times with water.
* Soak 1 cup sabudana for 2-3 hrs/overnight in 2 cups of water.
*Add salt as per taste and add groundnut powder. Mix well.
* Heat oil or ghee in pan. When oil is hot add jeera then add green chillies,onion finely chopped and a little salt
* Now add potatoes and fry for 1 minute. After this add sabudana and little sugar (optional) and mix well.
* Sprinkle very little water and close the lid and allow it to cook for a few minutes on medium flame.
* Garnish with coriander leaves and add a few drops of lemon juice just before serving.
* Sabudana Khichadi is ready for serving.

Vegetable Spring Roll

Ingredients:

1 cup All Purpose Flour
1/4 cup Corn Flour
1 tbsp Butter
1/2 cup thinly sliced Onions
1/2 cup grated Carrot
1/2 cup grated Cabbage
1/2 cup thinly chopped Beans
1/2 cup thinly chopped Bell Pepper
1/4 cup corriander leaves
2 tsp Soy Sauce
Oil for frying
Salt as reqd

Method:


Take both flours in a bowl along with butter & required quantity of salt & mix it well.
Prepare a stiff dough with water & keep it aside for about 1 1/2 hrs.

Filling:

Take a pan & add 3-4tsp oil & add all the vegetables.
Fry the vegetables till nicely cooked.
Now add Soya sauce & salt and fry it for 3-4 min.

Preparing Vegetable Spring Roll::

* Now prepare lemon size balls out of the dough.
* Roll the dough as big as a chapathi.
* Take 2-3 spoons of the filling & spread it lengthwise.
* Now gently roll the dough to the other end covering the filling & seal it with the help of water.
* Seal the edges with the help of water ,to completely cover the filling.
* Deep-fry till it turns golden brown.
*Pat dry spring rolls on a paper napkin.

*Enjoy with Tomato Sauce or Any other chutney!

Vegetable Korma

Ingredients:

To grind:
* Coconut 4 tbsp shredded
* Ginger 1/2 tsp
* Garlic 1
* Cinnamon 1
* Fenugreek 1 Tsp
* Onion 1 Small Piece Cut into pieces
* Green Chillies 2
* Cashew Nuts 5 nos
* Water 1 Cup
* Oil 1 Tablespoon

To Make Curry:
* Cauliflower 1 Cup small florets
* Grean Peas 1/2 Cup
* French Beans 1 Cup cut in 1 inch pcs
* Carrot 1 Cup diced
* Potato 1 Cup diced
* Mustard Seed 1/2 tsp
* Onion 1 no chopped
* Turmeric Powder 1 Pinch


Directions:
Grind ingredients in grind section in a blender and keep aside. Saute the onions and mustard seeds with the vegetable oil, till the onion becomes light brown and mustard seeds start cracking. Add the Vegetables and stir till they become half cooked. Add the ground mixture .
Add salt and turmeric. Let it boil for a few minutes till vegetable are tender and fully cooked.
Serve with hot rice.

Paya Soup Curry

Ingredients
* Goat leg(whole) - 1 no
* Red onion(medium) - 2 nos
(finely chopped)
* Plum tomato - 2 nos
(finely chopped)
* Green chillies - 4 nos
(cut length wise)
* Ginger-garlic paste - 2 tbsp
* Coriander leaves - 1/2 cup
* oil - 3 - 5 tbsp
* Turmeric powder - 1 tbsp
* Cumin powder - 3/4 tbsp
* Coriander powder - 2 tbsp
* Pepper powder - 1/2 tbsp
* Fennel powder - 1/2 tsp
Masala:
* Whole red chillies - 5 nos
* Curry leaves - 10 sprigs
* Whole pepper - 5 nos
* Cinnamon - 1" stick
* Cardamom - 2 nos
* Cloves - 2 nos
* Cumin seeds- 1 tsp

Directions:

1)Pressure cook the leg pieces by adding 3 cups of water up to 10 whistles.

2)Heat 1 tsp of oil in a pan.

3)Add all the spices and fry on low heat until the nice smell comes out.

4)Add onion and fry, until golden brown.

5)Add green chillies and coriander leaves.

6)When it`s done, add ginger-garlic paste and saute, until golden brown.

7)Add salt followed by turmeric powder.

8)Add tomatoes and bring flame to medium-low and fry, until oil separates.

9)Make a paste of all the powders and add it to the above mixture.

10)Add 2 cups of water and bring the mixture to boil on a medium flame.

11)When the raw smell leaves, add the cooked leg bone pieces.

12)Bring the flame to medium-low and allow to cook on all sides for at least 30 - 40 mins.

13)Now add chopped coriander leaves.

Enjoy hot with roti, chappathi, parotta and idiyappam.

Fish Cutlet

Ingredients
* Canned tuna fish - 200 gm
* Potato(mashed) - 1 cup
* Onion(chopped) - 1/2 cup
* Ginger(chopped) - 1 tsp
* Garlic(chopped) - 1 tsp
* Green chillies(chopped) - 2 nos
* Pepper powder -1tsp
* Garam masala powder -1/2tsp
* Coriander leaves(chopped) - 1/2 cup
* Salt - 1 tsp
* Egg - 1 no
* Bread crumbs - 1 cup
* Oil - 1 cup
Preparation:

1)Mix together tuna, mashed potato, chopped onions, ginger, garlic, green chillies,pepper powder,garam masala powder, coriander leaves and salt.

2)Make small oval shaped balls from this mixture.

3)Dip these balls in beaten egg and roll them in bread crumbs.

4)Heat oil in a pan.

5)Deep fry in oil, till they become golden brown in colour.

Vegetable Omelette

Ingredients:

egg - 1
bean sprouts - 1/2 cup
carrot - 1/2 of a carrot
mint/pudina - 1 small twig
green onions/ - 2 (stems)
green chili - 1
Coriander leaves/cilantro - 1/4 cup
black pepper powder for taste
turmeric for taste

Method:

Trim bean sprouts(Moong Dal/Green Gram)on the edges(If necessary).
Grate carrot finely.
Chop green onions, green chilli ,coriander leaves and mint/pudina into fine pieces.
Put above ingredients into a bowl, add turmeric, salt and black pepper powder.
Mix well, and break an egg into the mix.
Mix throughly, and pour it onto a pre-heated, oil smeared pan for a nice omelette.Gently cook on both sides.
Enjoy :)

Pakoda

Ingredients:
besan - 250 g
onions - (chopped nicely)
rice powder - 1tbsp
green chillies - 4(chopped finely)
chopped ginger - 1tsp
curry leaves - 10, chopped
chopped coriander leaves - 1/4 cup
pudina leaves - 10, chopped
cashew nuts bits - 1tbsp
cloves - 3
garlic cloves - 4
Cinnamon - 1"bit
oil - 1 tbsp and for frying
salt

Method:

Crush Cloves, garlic cloves, cinnamon roughly.
Take besan in a large plate add all ingredients (except oil for frying)& 1 tbsp of hot oil.
Mix well,add very little water as required .
Heat oil and with wet fingers take a handful of dough, slowly drop small (lemon size) portions of it into hot oil.
Fry pakodas till golden brown & drain excess oil on a tissue paper. Serve them hot.

Methi Poori(Spicy)

Ingredients:

Wheat Flour - 2 cups
Fresh Methi - 1 bunch (finely chopped)
Fresh Cilantro Leaves - 1/4 cup (finely chopped)
Red Chilli Powder - 2 tsps
Cumin Seeds - 1 tsp
Asafoetida - 2 pinches
Turmeric Powder - 1/4 tsp
Salt - according to taste
Oil - for deep frying

Method:

Mix the wheat flour with all the ingredients except oil.

Add enough water and make puri dough.Add a 1-2 tsp of oil to make soft poori dough.

Knead well for making soft dough.

Keep the dough closed in a container for 30 minutes.

Make small balls from the dough.Roll the balls into pooris.

Deep fry till light brown by gently pressing the poori in oil.So poori will puff.

Serve hot spicy puris with Coconut Chutney.

Spicy Egg Omlette

Ingredients:

Eggs - 2
Besan flour - 1 tsp
Green Chillies - 5
Salt to taste
Ground pepper - 1 tsp
Coriander leaves -
Tomato - 1 (medium size)
Onions - 2 (medium size)

Method:

Beat the egg well. Keep it aside.
Cut Onions, Tomato, Green Chillies and Coriander leaves.

To the egg mixture add Finely chopped Onions, Tomato and Green Chillies and mix well.

Add Besan flour to 1 tsp water and mix thoroughly without any lumps and mix to egg mixture.

Heat the tawa pour the mixture and sprinkle Ground pepper powder and finely chopped coriander leaves and pour a teaspoon of oil and cook on both sides.

Turn over the omlette and fry until done.

Dal Makhani

Ingredients:

full black urad dal - 1 cup (soaked overnight)
rajma - 3 tbsps (soaked overnight)
tomatoes - 4 small( puree them)
butter - 3 tbsps
ginger, garlic and red chilli paste - 1 tbsp
dhania powder - 1 tsp
meat masala - 1 tsp
fresh cream mixed with 1/4 cup - milk

Method:

Cook the dals with half the quantity of ginger garlic chilli paste, salt and 1 tbsp of butter for 1 whistle and then on slow fire for nearly 40 mins.
Cool the dal after cooked and mash the dal.
In a cooker heat butter, add pureed tomatoes and cook till oil starts coming out of the paste.
Add the left over ginger garlic paste and mix well.
Add meat masala, dhania powder and little salt and cook till the oil separates.
Add this mixture to the dal and mix well.
Keep the gas on low flame and cook till the dal is blended well .
Now add the cream mixed with milk and mix well.
Cook further for 10-15 mins.
Garnish with corainder leaves.
Serve hot with chapathi.Enjoy :)

Bisi Bela Bath

Ingredients:

rice 1/2 cup (washed and soaked in water for half an hour)
toor dal - 3/4 cup
medium potatoes peeled and cut into big chunks - 2
carrot cut into big pieces - 1
beans cut into long pieces - 100gms
capsicum cut into big pieces (optional) - 1
(can also include vegetables like turnip, English gourd, cauliflower)
salt according to taste
water to cook dal and rice

For Seasoning :

oil - 3 tbsp
mustard - 2 tsp
gram dal - one tsp
urad dal - one tsp

For Paste :

coconut - 1/2
coriander seed - 1 and 1/2 table spoons
gram dhal - 1 and 1/4table spoon
urad dhal - 1 table spoon
jeera (cumin seed) - 1 tsp
red chillies - 10 - 12
pepper - 4 to 5 corns
Cinnamon - 1 inch
clove - 1
fenugreek and mustard - very few
asafoetida - a pinch
tamarind - a small lemon size
onion - 1 no
tomato - 1 no
jaggery - a small piece

Method:

In a pressure cooker, put the dal and add enough water.
Cook till half done, one whistle would be enough.
Grind all the ingredients listed for paste.
Roast all with a little oil till golden brown.
Add this to the other ingredients required for the paste and grind till smooth.
Once the dal is done, In a heavy based cooker or pan put oil.
Once the oil is heated, add mustard and allow to splutter.
Add the gram and urad dals and wait till golden brown.
Now add the ground paste and stir for a minute or two.
To this, add the cut vegetables and fry for a few minutes.
Add the half cooked toor dal ( including water) and the soaked and drained rice.
Add enough water to cook the rice well. It may take the twice the usual amount.The result should semi solid.
Add the salt and set the cooker, 1 or 2 whistles would be enough.
Serve hot with a dollop of ghee (optional) with potato chips and any raitha.

Dry Masala Karela

Ingredients:

karela(Bitter Guard) - 4 to 5
Oil

For Filling :

cardamom - 1
clove - 2
rai - 1 tsp
jeera - 2 tsp
garlic - 4 to 5 pieces
black pepper - 4 to 5
sabut dhania - 1 tsp
sabut methi - 1 tsp
garam masala - 1 tsp
ajwain - less than 1/4 tsp
dried mango powder - 1 tsp
ginger as per taste
salt as per taste

Preparaion :

Grate the karelas gently and add salt to them overnight and wash them before cooking.
Grind all the spices (in filling column) to a smooth paste.
Remove seeds from the karelas and fill them with this mixture.
Wrap these karelas with thread so that masala does not come out while cooking in pan/kadai.
Heat oil in kadhai with enough quatity to cook karelas(don't deep fry karelas).
Now stir karelas in the kadhai on low flame.
Cover the kadhai with lid.
Stir the karelas gently after every 2 to 3 mins so that they get cooked completely from all sides.
After 15 to 20 mins when they get cooked up,take them out in a container.
Now masala karelas are ready.

Vegetable Theeyal

Ingredients:

* Potato - 2
* Tomato - 1
* Coriander powder - 2 tbsp
* Chilly powder - 1 tbsp
* Turmeric powder - 1/2 tsp
* Fenugreek powder - A pinch
* Tamarind - A small lemon size
* Baby onions - 6
* Mustard seeds - 1 tsp
* Dried red chillies - 2
* Curry leaves - A few
* Oil - 1 - 2 tbsp
* Water - as reqd

Preparation:

1)Mix together coriander powder, chilly powder, turmeric powder and methi powder in water and keep it aside.

2)Heat oil in a kadai or a pan.

3)Add mustard seeds and when they crackle, add dried red chillies.

4)Add small onions and saute for a min.

5)When it turns into brown color,add the wet powders .

6)Add potatoes and tomatoes chopped.

7)Add tamarind water and allow it to boil.

8)Keep the heat on medium.

9)When it starts making bubbles, add curry leaves and coriander leaves and let it boil for few more seconds.

Serve hot with rice.

Add more vegetables if you wish.

Chole Masala

Ingredients:

1 cup dried chickpeas (canned chickpeas)
4 green chilies
1 inch fresh ginger
4 cloves garlic
2 tsp oil
1 tsp cumin seeds
1 cup tomato puree
1 tsp red chili powder
1 tsp garam masala
salt to taste

preparation:

*Wash and soak chickpeas in 5 cups of water for 5 to 6 hours. Drain; add 3 cups of fresh water and pressure-cook until peas are cooked. Drain excess water.

*Now grind green chilies,ginger and garlic with a little water to a coarse paste.

*Heat oil in a pan.Add cumin seeds and saute for 1 min til they change color.

*Now add the grinded chilly and ginger garlic fry for a minute.

*Add tomato puree,red chili powder, garam masala and salt and fry for a 2-3 minutes .

*Add cooked chickpeas/canned peas and stir gently.Cover the pan with lid and simmer on low heat for 5 to 6 minutes.

Serve hot and enjoy with bread.

Pongal

Ingredients
* Rice - 1 cup
* Green gram(moong dal) - 1/2 cup
* Turmeric powder - a pinch
* Salt - As reqd
* Green chillies(cut length wise) - 2 nos
* Ginger - 1/4" piece
(finely chopped)
* Black pepper - 1/4 tsp
* Cumin seeds - 1/4 tsp
* Mustard seeds - 1/4 tsp
* Black gram - 1/4 tsp
* Curry leaves and coriander leaves
* Asafoetida - a pinch
* Ghee - 2 tsp
* Oil - 1 tsp
* cashew nuts - 2 tsp
Method:

*Cook green gram/moong dhal and rice by adding 4 cups of water in a pressure cooker. Make it into a paste.It should be semi watery.

*Heat ghee and oil in a pan.

*Fry cashew nuts and keep them aside.

* Now add pepper and cumin seeds.Allow them to fry for a min.

*Now add green chillies,coriander leaves,ginger chopped and fry for 2 min on medium flame.

*Now add the other ingredients and mix it well with the cooked rice and moong dhal.

*Cook the mixture on medium flame till all ingredients are blended well.Finally add coriander leaves.
:- Serve hot with sambar and ground nut chutney

Gobi Manchurian

Ingredients:

cauliflower (gobi)
corn flour (or corn meal)
sour ketchup
3 garlic pods(finely chopped)
1/2 inch ginger(finely chopped)
6 to 8 - chillies( cut lengthwise)
ajinamato (1 tsp) - available in Indian stores
soya sauce
oil as required
salt to taste

Method:

First clean and cut the cauliflower into big Florette's.

Make a batter of Corn meal/corn flour by adding water to 1 cup of corn meal.
Add a little salt and make a thin batter.

Take oil in pan/kadai and heat the oil on medium flame.

Dip the Gobi pieces in the batter completely and fry them until light brown.
Spread them on a paper towel,excess oil will be absorbed .

In a frying pan, add 1 tsp of oil and heat it for a minute in low to medium flame.

Now add the chopped garlic, ginger and green chillies and fry them for 2-3 min.

Add 2 tablespoon of sweet and sour sauce and 2 spoons of soy sauce to this. Add salt as required.

Start stirring the mixture for about 2 minutes.

Now add the fried Gobi pieces to this mixture.

If you don't need dry gobi you can add 2 more tablespoons of the sweet & sour sauce.

Continue stirring for about 10 minutes.

Now add a pinch of Ajinamato( optional) to the Manchurian.

Serve them hot with any sauce.

Mixed Vegetable Sabzi

Ingredients:
1 potato, boiled and chopped
1 onion chopped
1 capsicum chopped
1 tomato chopped
1 tbsp. coriander leaves finely chopped
curry leaves
1/2 tsp red chilly powder
1/2 tsp coriander seed powder
1/4 tsp turmeric powder
1/2 tsp soy sauce
1/2 tsp tomato sauce
1/2 tsp cumin
1/2 mustard seeds
2 pinches asafetida powder
salt to taste
2 tbsp oil


Preparation Method:
.Heat oil in a pan, add seeds, curryleaves, asafetida, allow to splutter.

.Add onions, saute for a minute, add capsicum and stir gently.

.Now add potato, tomato, all masalas, sauces, coriander leaves, salt.

.Now mix all ingredients allow flavours to blend, and oil to separate.

.Remove from fire, garnish with chopped coriander leaves.

.Serve hot with chappatis, puris.

Dahi Vada(Perugu vada)

Ingredients:

* 1 Cup Urad daal
* Salt to taste
* Oil to frying

For Dahi :

* 1 kg Dahi (yogurt)
* 1/2 tsp grated Ginger
* Finely chopped coriander leaves
* 1-2 green chilies chopped
* Salt to taste
* 2 tsp Roasted cumin(jeera)powder
* Red chili powder to taste

Preparation
- Clean, wash and soak the daal overnight. Grind it into smooth paste. Add salt to taste. Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown. Take the hot vadas and put in cold water for 2-3 minutes. Now Take them out of water and squeeze the water and keep aside. For Dahi - Blend the curd (yogurt) and little water until it is smooth. Keep in refrigerator for an hour to get chilled. Add salt, red chili powder and cumin powder. Serving - In a deep dish arrange vada and pour dahi over them. Now add tamarind chutney and green chutney. Garnish with coriander. Serve the dahi vadas chilled.

Vegetable Upma(Kichidi)

Ingredients:

Rawa - 1 cup (Fried in a pan with 2tsp oil, till light brown)
Onions - 2 nos
Green Chillies - 8 nos
Tomato - 1 small
Coriander leaves - as reqd
Curry Leaves - 1 stem
Carrot chopped - 1
Beans chopped - 100 gms
Fresh Green Peas - 2-4 tsp
Cloves - 2 nos
Cinamon - 1 stick
Lime Juice - 1 tsp
Cashews - 1 tsp
Salt to taste

For Seasoning:

Oil-as reqd
Butter-2-3 tsp(optional)
Mustard Seeds ,Cumin seeds

Preparation:

First preccok vegetables with little water.

Heat the oil and Butter in a pan. Add Cashews first and fry till light brown and remove and keep them aside.
Now add the mustard seeds,cumin seeds and urud dal, let it splutter add curry Leaves, chillies and onions. Fry well till the onions turn golden brown, add precooked vegetables and fry for 2 min, then add tomatoes, powdered cloves and cinamon with garam masala.
Boil water in a separate pan, add the boiling water to this fried ingredients add salt, mix well for 1 min, then add roasted rava slowly and keep stirring well avoiding formation of lumps.
After the upma is cooked properly add coriander Leaves and lime juice.
Serve with desired chutney or powder.

Veg Puff

Ingredients :

Puff pastry roll
Cheese singles
4 medium potatoes boiled & mashed
2-3 green chillies
2 tbsp finely chopped coriander leaves
1/2 tsp cumin
1 tbsp ginger garlic paste
1 tbsp curry leaves finely chopped
1 lemon juice extracted
salt to taste
1 tbsp oil


Method :

Heat oil in a pan.
Add curry leaves, cumin seeds, chillies.
Add it to mashed potato, mix well.
Add ginger garlic paste, lemon juice, salt and coriander leaves.
Make round balls.
Open puff pastry sheets and allow it to thaw for about 10 minutes.
Cut the sheet into 2 pieces.
Place filling in the center of one piece and place cheese singles on top and fold it along all sides.
Transfer it to a pre-heated oven (350 F) for about 20-30 minutes.
Make sure that you flip sides of the puff.

Serve with ketchup or hot sauce

Kashmiri Dum Aloo

Ingredients:
-------------

500gms Potatoes
2 cups water
Salt To Taste
Oil for deep-frying
1 cup ghee
1 large Onion (finely chopped)
4 tbsp tomato puree
140 ml curd
4 tbsp hot water
1 green capsicum (seeds removed and sliced)
1tsp garam masala powder

Masala:
------
2 cloves
2 bay leaves
4 black peppercorns
2 green cardamoms
1 brown cardamom
1 cinnamon stick

Puree:
------
1 large onion
8 flakes garlic
1 tbsp ginger
4 black peppercorns
1 tsp poppy seeds
1 tbsp coriander seeds
1 tsp cumin seeds
2 dry red chilies
1 tsp turmeric powder
A pinch of ground mace
A pinch of ground nutmeg


Making of kashmiri dum aloo:
----------------------------

1)Peel the potatoes, prick all over with a fork and soak in the water with little salt for 2 hours.
2)Pat dry the potatoes on a cloth and heat the ghee or oil.
3)Deep fry the potatoes until golden brown. Drain and set aside.
4)Heat the measured ghee in a pan and fry onions with all the spices until golden brown.
5)Prepare the puree by grinding all the ingredients mentioned under puree to a smooth paste and mix with the fried onions.
6)Cook for 10 minutes. Now add the tomato puree,curd and salt.
7)Add the potatoes and hot water and stir over a low heat for 5 minutes.
8)Now add pepper and garam masala and cook for few minutes.

Stuffed Capsicum

Ingredients:
-------------------------
5-6 Capsicum
2 boiled potatoes
2 tbsp boiled green peas
1 Onion finely chopped
1/4 tsp turmeric powder
Red chili powder as reqd
1/4 tsp Garam masala
1/4 tsp Dry mango powder (amchur)
Salt To Taste
Oil for frying

Preparation:
-------------------------------
* Wash the capsicum and boil them till they are 75% cooked(not completely cooked), * * Remove excess water and keep aside to cool.
* Mash the boiled potatoes.
* Heat tsp oil in a pan and add chopped onion and fry till it turns golden brown.
* Add all spices, mashed potatoes and peas and fry for few minutes.
* Remove the stem of the capsicum and cut the top and remove all seeds gently and add the stuffing .
* Now take oil in a pan and fry the stuffed capsicums on all sides.
* Garnish the capsicum with chopped coriander leaves and thinly sliced rings of tomato,onion and serve hot.

Italian Veg Pizza

Ingredients :

2 big onions (nicely chopped)
1 can of mushrooms - cut into small pieces
1 capsicum - thinly sliced
tomato puree
chilli sauce
ketchup
soy sauce
garlic - grated
salt - as reqd
oregano - for flavour

Method :

* Heat the oil in pan
* Fry garlic and onions until pink
* Now add mushrooms
* Add salt, soy sauce, ketchup, chilli sauce and fry for a min.
* Add capsicums and sprinkle some oregano for flavour and fragrance.
* Add sauce on pizza base and add cheese(handful of) on top.

Tangi Tomato Pasta

Ingredients :
=========================

1/2 lb Mix Pasta
2 Tomatoes
1/2 cup Cheese
1 Medium Capsicum
1 small red onion
2 cloves of Garlic
1 tsp Red Chili Powder
Spring Onion/Basil Herb for garnishing
Olive oil
Salt and Black pepper as Reqd

Preparation:
=============
· Boil pasta with 2 tsp of salt till it softens.
· Drain and pour cold water over pasta and keep it aside.
· Deseed tomatoes and chop finely for sauce.
· Chop capsicum and onion in to small pieces.
· Take a pan with little oil and add minced garlic to it.
· Add tomatoes to it and stir it over medium high flame for 2-3 mints.
· Add 1 tsp of red chili powder, salt and black pepper powder and cook for 2-3 mints.
· Take a baking dish, and spread a layer of cooked pasta over it.
· Over pasta spread the tomato sauce, chopped capsicum and onion and lastly cover it with cheese.
· Bake the dish at 400F for 6-7 mints till the cheese melts and turns crispy.
· Garnish baked pasta with basil and spring onions greens along with some cheese.
Serve hot with Garlic Bread.


Garlic Bread:

Take normal bread whaterver you have handy.Slightly roast slices on both sides.After roasting the slices gently rub with garlic on both sides.That's it Garlic bread is ready....Enjoy.....

Samosas

Ingredients:
----------------
2-3 cups of cubed Boiled Potatoes (Cut the red or white potatoes into small 1/2 inch cubes and microwave for 5-6 minutes)
1/2 cup of finely chopped Onions
1/2 cup of Green Peas
1/4 cup of chopped Coriander Leaves
1 tsp Coriander Powder
1 tsp Cumin Powder
Two-three Flour Tortillas
Red Chili Powder and Salt as reqd.
Oil for frying

Preparation Method:
-------------------------

Take oil into pan. Fry the onions till golden brown. Put cumin and coriander powder and fry for another min on low flame.
Now add the boiled potatoes and green peas. Add salt and chilli powder according to taste. Stir for 10 minutes.
Add the chopped green coriander leaves and fry for a min.Now filling is ready.

Now cut the flour tortillas lengthwise, add the filling, roll it in the shape of a triangle and seal the edges with a flour and water paste. Samosa is ready.

Heat oil in a deep frying pan.

Slowly drop samosas into oil.

Fry till samosas turn into light golden brown and serve hot with Mint Chutney or Tomato ketchup.

Shrimp(Prawn) Biryani

Ingredients:
=================================
* Shrimps(Prawns) - 1 lbs
* Ghee - 2 tbsp
* Oil - 2 tbsp
* Onions - 2 no
* Green Chillies - 2 no
* Tomatoes -2 no
* Lemon - 2 nos
* Salt - As reqd
* Coriander leaves - As reqd
* Chilly powder - As reqd
* Coriander powder - 1 tsp
* Turmeric powder - 1 tsp
* Ginger-garlic paste - 2 tbsp
* Curd - 1/2 cup
* Cloves - 3 nos
* Cinnamon - 1" piece
* Cardamom - 2
* Bay leaf - 1 no
* Star anise - 1
* Basmati rice - 2 cups


Method:
=======
* Devein the shrimps and clean.

* Now add 2 tbsp of lemon juice and salt to shrimps.

* Add 1 tsp of chilly powder, 1/2 tsp of coriander powder, 1/4 tsp of turmeric powder and 1 tbsp of ginger-garlic paste and curd.

* Evenly coat shrimps with the mixture and marinate for 30 min.

* Heat ghee(optional) and oil in a thick bottomed pan.

* Add cinnamon,cardamom,bay leaf,star anise and cloves and fry for min on medium heat.

* Now add onions(finely chopped),green chillies(finely chopped) and fry till onion turns golden brown.

* Add 1 tbsp of ginger-garlic paste and fry for 2 - 3 mins,til the smell of fresh ginger garlic comes out.

* Now add the remaining chilly powder, coriander powder and fry for another minute.

* Add the chopped coriander leaves and fry for another minute.

* Now add shrimp to this and let it cook, until the shrimp starts to change color.

* Now you can add rice and fry for an minute.

* Now add 2 1/2 cups of water and salt.

* Now cook til the rice is done.

* If there is excess liquid ,keep the dish on stove top uncovered for few min.

* Serve with raita.

* Enjoy :-)

Mussel Fry

Ingredients:
====================
* Mussel - 1 lb
* Onion(big) - 1
* Grated coconut - 5 tsp
* Coriander powder - 2 tsp
* Red chilly powder - 2 tsp
* Garam masala powder - 1 tsp
* Salt - as required
* Curry leaves
* Coriander leaves
* Oil

Preparation Method:
===================
*If you bought mussels with shells, boil water and drop the shells in them and boil for few minutes.

*Now remove the meat out of shells with a spoon or knife after a few minutes.

(You can chop the meat into small pieces)

*Heat oil in a pan(kadai).

*Add curry leaves and onion and saute.

*Add all the powders and saute for a few more minutes.

*Once onions turn their colour add mussel ans stir them gently for a few minutes.

*Now add salt.

*Fry for a few minutes and add chopped coconut.

*Keep frying on low heat until done and garnish with coriander.

*Enjoy with hot rice

Baingan ka burtha(brinjal recipe)

Ingredients:
2 brinjals large
2 big onions finely chopped
1 tomato finely chopped
1 tsp garlic paste
1 tsp ginger paste
2 red chillies dried crushed
1 tsp cumin seeds
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp cinnamon-clove powder
1/2 tsp garam masala powder
salt to taste
2 tsp lemon juice
2 tsp ghee
2 tbsp oil


Preparation Method:

Hold the brinjals with stems over fire, to burn skin.
(Or add a few drops of oil and microwave in a bowl for 3-4 min).

When skin turns black remove from fire and hold under running water.

(if you miicrowave skin will not blacken so you can peel)

Now emove the skin and mash brinjals to a puree.

Heat oil in a heavy kadai or pan. Add ginger garlic and stirfry for a minute.

Add onions, all dry masalas, except red chilli powder,mix all ingredients and fry for a 1-2 min. Now add tomatoes, brinjal puree , salt, lemon juice and mix well.

Decrease the flame for five minutes. Garnish with coriander leaves and take in to a serving bowl.

Just before serving, heat ghee in a small pan.

Hold pan over bowl, add chilli powder, and pour immediately over bhartha.

Do not allow the chilli powder to burn.

Garnish with chopped coriander.

Serve hot with tandoori roti, paratha, etc.

Gongura chicken

Ingredients:
============
1/2 kg chicken, cleaned and cut into small pieces
1/2 tsp turmeric powder
Salt to taste
10 cloves of garlic
1/2" piece of ginger

For curry preparation :
-----------------------
3 tbsp cooking oil
4 cloves
4 cardamoms
1 bay leave
1 large cinnamon stick
200gm gongura leaves
1 large onion thinly chopped
curry leaves

Preparation:
============

Boil the chicken along with ginger garlic paste with some salt in a pressure cooker.
Now in a pan heat oil and add all the whole spices.
Once they start spluttering, add the ginger garlic paste, green chilies and then the onions.
Saute till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt.
Saute till the oil is separated from the mixture.
Now add the chicken pieces and saute for five minutes till chicken is absorb the spices paste.
Then add water for curry and boil till it thickens
Garnish with fresh coriander leaves and serve with hot rice.

Methi Baingan

Ingredients:
=================
1 green chilly
salt to taste
1/2 bunch fenugreek leaves (methi leaves)
3 baby brinjals
1 tsp cumin seeds
oil for frying
1 pinch sugar


Method:
============:
Cut brinjal into pieces.
Wash methi leaves thoroughly, cut roughly and keep aside.
Heat up oil in a kadhai.
Deep fry the brinjal pieces and set aside.
Heat up 1 tbsp oil in a pan.
Mix in cumin seeds and slit green chilly.
Once the cumin seeds begin to crackle, mix in the washed methi leaves.
Cover and stir fry for a while.
Mix in salt and a pinch of sugar and stir fry till done.
Now mix the fried brinjal and stir fry for another 2 min.
Serve hot.

Malai Kofta

Ingredients:

For the Kofta:
1 1/2 lb. potatoes
2 large tbsp each of smashed(crushed) paneer,
khoya or baked ricotta cheese and heavy cream.
4-5 cashew nuts chopped
1 tbsp raisins
2-3 finely chopped green chillies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilly powder
1/2 tsp cardamom powder
Salt To Taste
3 tbsp cooking oil/butter
Oil for frying the koftas

For the gravy:
2 medium onions,chopped
1.5 tsp garlic finely chopped
1 tsp ginger finely chopped
3 large tomatoes,pureed
1 tsp red-chilly powder
1/2 tsp garam masala powder
1/2 tsp dhania(coriander) powder
1/2 tsp cumin powder
2 tsp powdered poppy seeds
1/2 tsp sugar
1 tbsp ground peanuts/cashew nuts


Preparation:

Preparing malai kofta :
• Boil the potatoes and mash and add salt to taste.
• Mix all the other ingredients for the kofta into a paste.
• Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
• Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.
• Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to separate.
• Add the pureed tomatoes and the masala powders.
• Add the sugar and the ground peanuts.
• The gravy will begin to thicken.
• You can also add some malai to thicken it some more.
• Mix in some water if necessary.
• When the gravy comes to a boil, add the koftas.
• Heat through and serve the malai kofta.
• Note: In this malai kofta recipe , the koftas should be put in just before eating the dish or else they will turn soggy.

Mango Rice

Ingredients
Cooked Rice – 1 cup
Raw mangoes - 2 nos
Grated coconut – 3 tbsp(optional)
Bengal gram dal – 2 tsp
Udad dal - 1 tsp
Sesame seeds - 2 tsp
Fenugreek seeds - 1/4 tsp
Red chillies - 3 nos
Green Chillies -2 nos


For Popu:

Oil – 3 tsp
Mustard seed – 1 tsp
Asafoetida powder – 1/4 tsp
Curry leaves
corriander leaves(optional)
Salt to taste
Ground nuts – 1tbsp
Cashew nuts – 10 nos(optional)

Preparation Method:
1. Peel the raw mangoes and grate them.
2. Dry roast the grated coconut, Bengal gram dal, Udad dal, sesame seeds, fenugreek seeds and red chillies till light brown and grind it to fine powder.
3. Take oil in a pan and fry the groundnuts and cashew nuts till golden brown and keep aside.
4. Heat the same oil and add mustard seeds, when it crackles add asafoetida powder and fry for a minute, add the curry leaves, add the grated mango and sauté for a minute on a low heat, then add the powdered masala, add salt and mix well.
5. Add the cooked rice and mix well to coat evenly with the masala.
6. Garnish with coriander leaves and with the fried cashew and groundnuts and serve hot.

Fried Rice

Ingredients
boiled basmati rice-1 cup
onions-1 or 2
vegetables cut into small pieces-1 cup
salt,pepper-to taste
tomato sauce,chilly sauce-each 1 tbsp
soya sauce-1 or 2 tsp
coriander leaves-1 or 2 tbsp
thinly chopped green chilly-1 or 2
oil-1 or 2 tbsp
spring onions-1/4 cup

Method
1)Heat oil in a pan
2)Fry chopped onions.when onions become transparent,add green chillies and fry for a min
3)Now add all sauces and fry for 30 sec.
4)Add vegetables,spring onions,salt,pepper and fry for 2 min.Until vegetables are cooked.
5)Add boiled rice and mix well.Garnish with coriander and spring onions.
6)serve hot and enjoy.

Fish Masala Fry

Ingredients :

500 gms. fresh fish cut into large pieces and gashed or whole fish gashed either side,
12 dry chilies,
1 tsp. Coriander,
1/2 tsp. Turmeric powder ,
1/8 tsp. Mustard,
12 pepper corns,
6 garlic flakes,
1/2 cup red onions,
Salt to taste,
1/4 cup oil,
1 cup milk extracted from one cup of grated coconut,
1 tsp. Ginger,
sliced thin and long,
1 tsp. Vinegar.

Preparation Method :

Grind the ingredients of the second item to a smooth paste and smear over the fish and keep for 2 hours. Remove excess of paste from the fish before frying. Heat oil and fry onion till light brown and drain. In the remaining oil fry the fish lightly on both sides over medium fire and drain. Fry rest of the paste in the oil stirring constantly. Mix coconut milk. When it boils add the fried fish, onions and sliced ginger. When the gravy thicknes add vinegar. As the oil separates remove from fire and serve hot. The fish can be decorated when prepared whole. Since it is to be served hot, have the decorated plate ready and place the fish covered with thick gravy in the middle.

Prawn Gravy

Ingredients:

* Prawns(Chemmeen) - 500 gm
* Onion - 2 nos
* Tomato - 1 no
* Capsicum - 1 no
* Chilly powder - 2 tbsp
* Coriander powder - 1 tbsp
* Garam masala powder - 1/2 tbsp
* Turmeric powder - 1/4 tsp
* Salt - As reqd
* Lemon juice
* Oil
* Coriander leaves for garnishing

Method :

1)Clean the prawns well .

2)Marinate prawns with lemon juice, salt and chilly powder. Keep aside.

3)Heat oil in a pan or a kadai.

4)Fry chopped onions.When onions had turned into light brown color add chopped tomato and capsicum.

5)Add marinated prawns, coriander powder, turmeric and garam masala.

6)Add salt, if required.

7)Allow it to cook for 20 mins on low flame.

8)Garnish with coriander leaves.

Prawn Pakara

Ingredients
Prawns - 2 lb
Egg - 1 no
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Chilly powder - 2 tbsp
Salt - 1 tbsp
Turmeric powder - 1/2 tbsp
Lemon - 1 no
Coriander leaves(chopped) - 2 tbsp

For garnishing:-

Onion(medium) - 1 no
Capsicum(medium) - 1 no
Coriander leaves(chopped) - 2 tbsp

Preparation:

1)Marinate prawns with above ingredients for 4 hrs.

2)Deep fry the marinated prawns and keep aside.

3)Heat a litle oil in a pan or a kadai.

4)Fry chopped onions and capsicum.

5)Mix fried prawns, onions and capsicum.

6)Garnish with thinly sliced lime and coriander leaves.

Spicy Mutton Chops

Ingredients
Mutton chops - 1 kg
Curd - 250 ml
Onions - 1 cup, chopped
Tomatoes - ½ cup, chopped
Green chillies - 2 tsp, chopped
Coriander leaves - 2 tbsp, chopped
Red chillies - 3
Coriander seeds - 2 tsp
Cumin seeds - 1 tsp
Pepper corns - 1/2 tsp
Cardamoms - 3
Cloves - 4
Cinnamon - 2 pieces
Ghee or oil
Salt

Method:

Wash the chops and drain the water. Add curd and salt and marinate for 1 hr.
Add onion, tomato and green chillies.
red chilli Powder, coriander, cumin, pepper, cardamoms, cloves and cinnamon together and add to the chops.
Add ghee or oil and ½ cup of water .Pressure cook for 15 minutes.
Cool the cooker for 10 minutes and open the lid.
Place the cooker back on fire and cook stirring till all the liquid is absorbed and ghee or oil floats on top. Serve with roti or parathas

Fish Masala Fry

Ingredients
1 Medium Sized Pomphret
1 Tbsp Ginger Garlic Paste
Salt as per taste
Lemon juice 1 tsp
Kolhapuri tecchha {Readily available at any store}



Method
Clean Pompret, make fine lines on both the sides. Please don't make pieces. Mix all the given ingredients. Keep aside for 5 mins.

Heat oil in a pan & fry the Pompret in simmer gas till done.

If required garnish with Coriander leaves & tomatoes.

Fish Fry

Ingredients:
4-6 Mackerels/ Pompret (Cut & cleaned)
tamarind Paste
semolina (Suji Rava)
1/2 tsp Turmeric( Haldi)
2-3 tbs Red Chili powder (According to the spice preferred)
1tsp Coriander Powder ( Dhania powder)
salt
oil

Method:
First Cut and Clean the Fish.
Marinate the Fish with Tamarind Paste/ Juice and Salt and keep it aside for almost 1/2 an hour.
Now take separately Semolina (Rava), Red Chili powder, Turmeric,Coriander Powder, Mix all of them and keep it.
Before frying the fish coat the fish with the above mixture.
Take a Pan and spread little oil on it and place the Coated Fish on the pan and put little more oil on top of the fish and cover the pan with a lid over it.
After frying for 5-7 minutes on a medium flame , turn the fish on to the other side so that both the sides are cooked properly.
Follow the same procedure of putting little oil and covering it with a lid.

Bengali Fish Keema

Ingredients
Rahu fish 500 gm ( preferably stomach section of the fish)
Onion 150 gm
ginger garlic paste 1 table spoon
turmeric 1/2 teaspoon
tomato 1 medium sized
cumin seeds
bay leaves
garam masala
red chilli paste
green chilies 2-5

Method
Add salt and turmeric to the fish and keep aside for 10 min. Place the fishes in a microwave safe dish,sprinkle 2 table spoons of water and microwave on high for 7 mins.Allow it to stand for 5 mins in the oven.Remove the fish from the oven and then remove the bones from the fish( they easily come out because the stomach pieces don't have too many bones). Add the de-boned fish to a electric mixer and grind for 1 min with some green chilies.Remove the fish from the grinder and keep aside.
Heat oil in a pan and add the cumin seeds,bay leaves,once they crackle,add the chopped onion. Fry the onion til golden brown and then add the ginger garlic paste,red chili paste & cumin paste.Fry on low flame for 3 mins till the spices cook well. Then add the tomato pieces and turmeric powder. Then add the fish paste and simmer down the flame.sprinkle oil and salt as per taste around the pan and keep turning the mixture of fish and spices so that they mix and cook well.Cook on low flame for 15-20 min. Once the fish looks brown , add the garam masala powder and remove from flame. Garnish with coriander leaves and serve with steamed basmati rice.

Salmon Cutlets

Ingredients:

Salmon – 3 slices
Turmeric powder – ½ tsp
Salt – to taste
Potato -1 big
Onion - 1 medium. Finely chopped
Ginger – 1 tsp grated
Green chillies – 2 thinly sliced
Egg – 1
Fresh breadcrumbs – from 2 to 3 tsps
Oil


Preparation Method:

Cook the fish with salt and turmeric powder until it is done. Remove the bones and shred into small pieces. Keep aside.
Cook the potato in a pressure cooker, peel and mash it with a fork.
Heat one tbsp of oil in a frying pan. Saute onion until they are translucent. Add ginger and green chillies and cook for a couple of minutes. Add the shredded fish and stir well. Cook for another couple of minutes and turn off the flame. Let it cool.
Add the mashed potatoes to the fish mixture. Mix well and add salt if needed.
Make lemon size balls and shape into cutlets.
Prepare the wet dip by whisking one egg with salt.
Prepare the dry dip by processing the fresh bread in a food processor. You may also use store bought breadcrumbs, but the fresh breadcrumbs make the cutlets very crispy on the outside.
Heat oil in a frying pan. Dip the cutlets in egg and then in the breadcrumbs. Shallow fry until it is golden brown on both sides.
This is a less spicy version. If you want the cutlets spicier, increase the number of green chillies or add chili powder .Enjoy :-)

Fish Kofta Curry

Ingredients:
300 gms fish pieces, boneless
2-3 onions, chopped
4 green chilies, chopped
1 egg, beaten
1/2 cup bread crumbs
1 lemon
1 tsp coriander powder
1 tsp cumin powder
1/4 tsp turmeric powder
1 tsp chili powder
1/2 tsp ginger-garlic paste
3-4 tomatoes
Few coriander leaves, chopped
Oil for frying



Directions
Grind the fish pieces in a blender until smooth. Keep aside.
Heat 2 tsp of oil in a pan and fry few chopped onions, chopped green chilies, chopped coriander leaves for a while.
Add these to the blended fish, salt, beaten egg, lemon juice and mix well. Make balls from this mixture, roll in the bread crumbs, and fry in hot oil until golden. Keep them aside.
Heat oil in another pan, fry the remaining chopped onions until brown. Also add ginger-garlic paste, coriander powder, cumin powder, chili powder, turmeric and fry for few more minutes.
Blend the tomatoes to a fine puree and add to the above mixture. Boil until it simmers, add salt and koftas. Simmer for 10 more minutes or until the koftas are tender. Serve hot with plain rice or naan

Fish Curry Kerala Style

Ingredients:

White Fleshy Fish : 500gm
Onions : 4 (chopped)
tomatoes : 3 big(chopped)
Ginger Garlic Paste : 4 tsp
Green Chillies : 4 (slit)
Tamarind : lemon sized tsp
Coconut : 1
Turmeric Powder : 2 tsp
Coriander Powder : 3 tbsp
Red Chili Powder : 2 tbsp
Garam Masala Powder : 2 tsp
Pepper Powder : 2 tsp
Mustard Seeds : 1 tsp
Lemon Juice : 2 tbsp
Salt : to taste
Coconut Oil : as required
Curry Leaves : 1 spring
Water : 1 cups



Method
Preparation:

Scale, clean, wash and cut fish into 1 ½' cubes. Grate coconut & extract the milk from half of it. Make a thick paste of 1tsp turmeric, 1 tbsp chili powder, 1 tbsp coriander powder, 1 tsp pepper powder, salt and lemon juice. Apply it to the fish pieces and keep it fridge for at least one hour. This can be done a day before.

Heat oil in a pan and fry marinated fish pieces on a medium flame and keep it reserved. Remove excess oil from the pan and mustard fry till it splutter. Add onions and fry till golden brown. Add the grated ginger and garlic and chillies. Add tomato and fry till dry. Add remaining chili powder, coriander powder, garam masala and ½ cup of water. Fry for 2-3 minutes.

Take half of the coconut extract and add it to the tomato mixture along with ½ cup of water. When it starts boiling reduce the flame, add salt and the fried fish pieces. Stir gently not to break the fish pieces.

Cook covered for 5 minutes in the lowest flame. Turn off the flame. Now add reaming thick coconut milk and stir gently. Garnish with curry leaves.

Kadai Chicken

Ingredients
Chicken pieces- 500 gm. (boneless will be good)
Oil - 3/4 cup
Jeera - 1/2 tsp
Bay leaves - 2
Dried red chilly- 2
Garam masala- 2 tsp
Onion - 2 medium size
Ginger Garlic paste - 1 big tbsp
chopped coriander/cilantro leaves - 1 tbsp.
Haldi powder- 1 tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder - 1 tsp
Tandoori masala powder - 1 tsp (optional)
Salt - to taste
Water - 1 litre
ghee- 1 tbsp


Method
1. Wash the chicken thoroughly.
2. Heat oil in a non stick kadai, put jeera, bay leaves, and dried red chilly.
3. When the jeera begins to splutter, add garam masala, onion and saute for sometime over medium flame for 2 minutes.
4. Add ginger garlic paste, powdered masalas, chicken, salt and saute everything for 2 minutes.
5. Put the flame to minimum.
6. Put 1 tbsp ghee and cover the lid of the vessel.
7. Open the vessel after every 10 minutes, saute and cover again.
8. After 30 minutes, check if chicken is cooked.

9. Garnish with chopped coriander/cilantro leaves.
10. Add 1 tbsp ghee when chicken is cooked(optional)

Ellu Chicken

Ingredients:
1. 1 kg chicken
2. 2 tsp garlic, chopped
3. 2 tsp ginger, chopped
4. 6 green chillies
5. 1 tsp peppercorns
6. 1 tsp turmeric powder
7. 2 dsp lime juice
8. Salt to taste
9. 2 cups hot water
10. 2 eggs, beaten
11. 1 cup bread crumbs
12. 3 dsp white & black mixed sesame seeds
13. Oil to fry

For the gravy: 1. 1 tsp butter 2. 1 tsp rice flour

Method: 1. Wash and clean the chicken. Cut into ten pieces. 2. Grind into a paste ingredients 2 to 6. Add lime juice and mix the chicken pieces with the ground paste. 3. Add salt to taste and cook the chicken in hot water. When the chicken is cooked, there should be ½ cup stock left for the gravy. 4. Separate the chicken pieces from the gravy. 5. Dip the cooked pieces of chicken in beaten egg. 6. Coat well by rolling in bread crumbs mixed with sesame seeds. 7. Heat oil in a shallow pan, deep fry the chicken and serve hot with a bowl of gravy.

To make the gravy: 1. Melt the butter. Add the flour and brown. Add the stock and stir to make a gravy.

Note:Try using the same recipe for mutton chops.
Serves 10 persons

Source:Mrs. K.M.Mathew

Chicken Curry

Ingredients
1 Chicken (boneless and cubed).
2 big bunches of coriander leaves.
4 tbsp of ginger, garlic paste.
2 tbsp of green chillies paste.
salt.
2 tsp of garam masala powder.
Whole garam masala( 5 pods of cardamom, 5 pieces of cinnamon, 3 tsps of jeera,)
3 red dry chillies.
2 big onions( sliced and fried)
1 cup fresh yogurt.
2 tbsp oil.

Method
1. Boil chicken in 2 cups of water , salt,and 2 tbsp ginger,garlic paste till just soft.
2.Grind fried onions, with yogurt and coriander leaves.
3.Put oil in a pan add whole masala and red chillies, fry for 20 sec.
4.Add yogurt paste, remaining ginger, garlic and green chillies paste. Fry for 15 mins on medium heat.
5.Add boiled chicken ( not the stock) cook again for 10 mins on med heat, till oil separates.
6.Add stock ,salt and garam masala powder, slow the heat and cook for 10 mins.
7.Garnish with coriander leaves and serve hot with naan or jeera rice.

Easy Chicken Biryani

Ingredients:
basmathi rice - 2 cups
chicken -1/2 kg
water - 4 cups
onion - 1 large
tomato - 1 large (or 2 small)
green chillies - 8 (or according to taste)
garam masala - 1/2 teaspoon (optional - can be used is u desire spicy dishes)
turmeric powder- 1/4 teaspoon
mint leaves - few
ginger - 3 inch piece
garlic - 15 flakes
bay leaf - 1 leaf
cloves - 3
cardamom - 3
oil - little
salt - as desired
coriander's leaves - for garnishing

Preparation Method:

Make a paste of the ginger & garlic.
Cut onions & tomatoes.
Wash the basmathi rice & let it soak in water for 30 mins.
Clean & cut chicken into pieces suited for biriyani.
Place the pressure cooker on the stove, add oil. When oil is hot, add the spices to it.
Add the cut onion & fry till transparent.
Now add whole green chillies (without cutting or slitting them).
Add the ginger garlic paste (prepares in step 1) and fry till oil separates.
Add the tomatoes, mint leaves, garam masala and turmeric powder & fry for a while.
Add chicken & fry for 3 mins.
Now add the basmathi rice, water & salt.
When the mixtures starts to boil, close the cooker, put the weight & reduce the flame to medium.
Leave the cooker on the flame for 10 to 12 mins & switch off the stove (no need for any whistles)
Garnish with coriander leaves & yummy biriyani is ready.

Chicken Biryani

Ingredients:
chicken - 1.5 kgs (cut into big pieces),basmati rice - 2.5 cups,onion - 5 (medium),pudhina - 1 bunch,coriander leaves - 1 bunch,cloves - 6 to 7,cinnamon - 1,biriyani leaves - 3 0r 4,ginger - 1 " piece ,garlic - 20 cloves,ghee - 3 tbs,oil - 3 tbs,red chillies - 13(according to your taste), green chillies - 3,coconut milk - 1 cup,salt to taste


Method:
Fry some onion ,chillies and garlic in ghee for 4 mins in medium heat till done.
Allow it to cool. Meanwhile Fry Basmati rice in ghee for 1 mins.
Keep it aside. Grind the fried onion and chillies to a paste.
Make ginger - garlic paste.
Keep the pan on the stove and pour the remaining ghee and oil and after it gets heated put the cloves,cinnamon ,biriyani leaves and fry it.
Put the remaining onion and fry it again.
Now add the chicken pieces and fry for 4 mins.
Add pudhina and corinader leaves into it.
After 4 mins, add the grinded onion paste into it and coconut milk should be added now.
Allow it to fry for another 5 mins. Now add boiled water (measured almost double the amount of the rice ).
Allow it to boil for few mins add turmeric powder and salt to it.
Now add rice into it. Close the lid keep it in medium flame. Cook till rice id done.Serve it hot with Raita or Spicy Kurma.

Hyderabad Chicken Biryani

Ingredients:
chicken - 500 gms ,basmati rice - 800 gms, curd - 1/2 cup, shahzeera - 1 tsp,coriander & mint leaves - 1 bunch,green chillies - 5,salt to taste,chilli powder - 1 tsp,turmeric powder - 1 tsp,ginger garlic paste - 1/2 cup,whole garam masala,garam masala powder - 1 tsp,onions - 2 (bigger ones),saffron (optional) - few strands,milk - 1/4 cup,oil - 100 ml


Method:
Soak the rice in water and keep it aside.
Wash the chicken thoroughly.
Add salt, chilli powder, garam masala powder, ginger garlic paste, turmeric powder and curds.
Make a paste of coriander leaves, mint leaves and green chillies and add it to the marinade.
Heat oil in a kadhai and add finely sliced onions and fry till golden brown and crispy. Add the onions with the oil to the chicken mixture and let it marinade for 1 hour.
In a vessel, take the soaked rice and add a pinch of turmeric, whole garam masala and required amount of water to cook.
Let it cook till the rice is half done and then strain the water and remove the rice.
In the same vessel, add a layer of marinated chicken and then on top of it add a layer of rice. Then add the remaining chicken and the remaining rice on the top.
Mix saffron in milk for a minute and pour it over the rice. Cover it with a lid and let it cook for 20 minutes till steam comes out.
Garnish with boiled egg and serve hot with Raita and Mirchi ka salan.

Different Cuisines in India

North Indian cuisine


North Indian cuisine is distinguished by the proportionally high use of dairy products; milk, paneer, ghee (clarified butter), and yoghurt (yogurt, yoghourt) are all common ingredients. Gravies are typically dairy-based. Other common ingredients include chilies, saffron, and nuts.

North Indian cooking features the use of the "tawa" (griddle) for baking flat breads like roti and paratha, and "tandoor"(a large and cylindrical coal-fired oven) for baking breads such as naan, kulcha and khakhra; main courses like tandoori chicken also cook in the tandoor. Other breads like puri and bahtoora, which are deep fried in oil, are also common. Goat and lamb meats are favored ingredients of many northern Indian recipes.

The samosa is a popular North Indian snack, and now commonly found in other parts of India, Central Asia and the Middle East. A common variety is filled with boiled, fried, or mashed potato. Other fillings include minced meat, cheese (paneer), mushroom (khumbi) and chickpeas.

The staple food of most of North India is a variety of lentils, vegetables, and roti (wheat based bread). The varieties used and the method of preparation can vary from place to place. Popular dishes include buknu, gujiya, chaat, daal ki kachauri, jalebi, imarti, several types of pickles (or achar), murabba, sharbat, pana and aam papad. Popular sweets include mithai, such as gulab jamun, peda, khurchan, petha, rewdi, gajak, milk cake, balushahi, bal mithai, singori, kulfi, falooda, khaja, ras malai, gulqand, and several varieties of laddu, barfi and halwa.

Some common North Indian foods such as the various kebabs and most of the meat dishes originated with Muslims advent into the country. Pakistan was part of North India prior to the partition of India. As a result, Pakistani cuisine is very similar to northern Indian cuisine.

Eastern
East Indian cuisines employ thickening agents such as cashew or poppy seed paste. Milk-based sweets are also very popular fare, being a particular specialty in Bengal and Orissa. Bangladeshi cuisine is very similar to East Indian cuisine. Fish and seafood are very popular in the coastal states of Orissa and West Bengal. Many of the sweet dishes now popular in Northern India initially originated in the Bengal region.

Southern
Main article: South Indian cuisine

The South Indian staple breakfast item of Idly, Sambhar and Vada served on a banana leaf.South Indian cuisine is distinguished by a greater emphasis on rice as the staple grain, the liberal use of coconut and particularly coconut oil and curry leaves, and the ubiquity of sambar and rasam (also called saaru'/'chaaru) at meals.

South Indian cooking is more vegetarian-friendly than north Indian cooking. The practice of naivedya, or ritual offerings, to Krishna at the Krishna Mutt temple in Udupi, Karnataka, has led to the Udupi style of vegetarian cooking. The variety of dishes which must be offered to Krishna forced the cooks of the temple to innovate. Traditional cooking in Udupi Ashtamatha is characterized by the use of local seasonal ingredients. Garam masala is generally avoided.

The dosa, idli, vada, bonda, and bajji are typical South Indian snacks. Andhra, Chettinad, Hyderabadi cuisine, Mangalorean, and Kerala cuisines each have distinct tastes and methods of cooking. In fact each of the South Indian states has a different way of preparing sambar; a connoisseur of South Indian food will very easily tell the difference between sambar from Kerala and sambar from Tamilnadu and 'pappu pulusu' in Andhra cuisine.


Western
Saraswat cuisine forms an important part of coastal Konkani Indian cuisine. Poha is an important food item made from rice that originates in Western India.

Souce:Wikipedia

Common Ingredients in Indian Food

The staples of Indian cuisine are rice, atta (whole wheat flour), and a variety of pulses, the most important of which are chana (bengal gram), toor (pigeon pea or yellow gram), urad (black gram) and mung (green gram). Pulses may be used whole, dehusked, eg dhuli moong or dhuli urad, or split. Pulses are used extensively in the form of dal (split). Some of the pulses like chana and "Mung" are also processed into flour (besan).

Most Indian curries are fried in vegetable oil. In North and West India, groundnut oil is traditionally been most popular for frying, while in Eastern India, Mustard oil is more commonly used. In South India, coconut oil and Gingelly Oil is common. In recent decades, sunflower oil and soybean oil have gained popularity all over India. Hydrogenated vegetable oil, known as Vanaspati ghee, is also a popular cooking medium that replaces Desi ghee (clarified butter).

The most important/frequently used spices in Indian cuisine are chilli pepper, black mustard seed (rai), cumin (jeera), turmeric, fenugreek, asafoetida (hing), ginger, and garlic. Popular spice mixes are garam masala which is usually a powder of five or more dried spices, commonly comprised of cardamom, cinnamon and clove; and Goda Masala, a popular spice mix in Maharashtra. Some leaves are commonly used like tejpat (malabathrum), bay leaf, coriander leaf, fenugreek leaf and mint leaf. The common use of curry leaves is typical of South Indian cuisine. In sweet dishes, cardamom, cinnamon, nutmeg, saffron, and rose petal essence are used.

The term "curry" is usually understood to mean "gravy" in India, rather than "spices."

Courtesy:wikipedia

History and Influences on Indian Food

Food is integral to any culture and, as a land that has experienced extensive immigration and intermingling through many millennia, the subcontinent has benefited from numerous food influences. The diverse climate in the region, ranging from deep tropical to alpine, has also helped considerably broaden the set of ingredients readily available to the many schools of cookery in India. In many cases, food has become a marker of religious and social identity, with varying taboos and preferences (for instance, a segment of the Jain population eats no roots or subterranean vegetable; see Jain vegetarianism) which has also driven these groups to innovate extensively with the food sources that are deemed acceptable.

One strong influence over Indian foods is the longstanding vegetarianism within sections of India's Hindu and Jain communities. At 31%, slightly less than a third of Indians are vegetarians.[1].

Around 7000 BCE, sesame, eggplant, and humped cattle had been domesticated in the Indus Valley.[2] By 3000 BCE, turmeric, cardamom, black pepper and mustard were harvested in India[3]. Many recipes first emerged during the initial Vedic period, when India was still heavily forested and agriculture was complemented with game hunting and forest produce. In Vedic times, a normal diet consisted of fruit, vegetables, meat, grain, dairy products and honey.[citation needed] Over time, some segments of the Brahmin caste embraced vegetarianism,[citation needed] facilitated by a cooperative climate where a variety of fruits, vegetables, and grains can easily be grown throughout the year. A food classification system that categorized any item as saatvic, raajsic or taamsic developed in Ayurveda. Each was deemed to have a powerful effect upon the body and the mind.[1]

Later, Muslims from Central Asia, Arabia, the Mughal empire, and Persia, and others had a deep and fundamental effect on Indian cooking. Influence from traders such as the Arabs and Chinese, and invaders such as the Mongols, Turks, British and Portuguese diversified subcontinental tastes and meals. As with other cuisines, Indian cuisine has absorbed the new-world vegetables such as Tomato, chilli, and potato, as staples. These are actually relatively recent additions.

Islamic rule introduced rich gravies, pilafs and non-vegetarian fare such as kebabs, resulting in Mughlai cuisine (Mughal in origin), as well as such fruits as apricots, melons, peaches, and plums. The Mughals were great patrons of cooking. Lavish dishes were prepared during the reigns of Jahangir and Shah Jahan. The Nizams of Hyderabad state meanwhile developed and perfected their own style of cooking with the most notable dish being the Biryani, often considered by many connoisseurs to be the finest of the main dishes in India. During this period the Portuguese introduced foods from the New World such as potatoes, tomatoes, squash, and chilies.

Source:wikipedia

About Indian Food

Food, glorious food...The way to a man's heart is through his stomach...An army marches on its stomach....and so many other cliches that all centre around one of life's necessities - eating. Without exception we aim to ensnure you into a truly unique, unforgettable cuisine experience. We combine the ancient with the modern and take you down the path to losing yourself in the exotic flavours of INDIA.

Most Indian cuisines are related by similiar usage of spices. Often, Indian cooking is distinguished by the use of a larger variety of vegetables than many other well-known cuisines. Within these recognisable similarities, there is an enormous variety of local styles.


The multiple families of Indian cuisine are characterized by their relatively extensive use of spices and herbs. Indian cuisines vary, reflecting the varied demographics of the ethnically diverse subcontinent. They are also characterized by a wide assortment of dishes and cooking techniques.

Indian Cuisine
India Food, Recipes, Spicy Food, Indian Curry, ...

Most Indian cuisines are related by similiar usage of spices. Often, Indian cooking is distinguished by the use of a larger variety of vegetables than many other well-known cuisines. Within these recognisable similarities, there is an enormous variety of local styles.