Nachos

Ingredients:

Tortillas 16

Baked beans 1/2 cup
FOR SALSA

Onion , chopped 1 medium

Tomatoes, chopped 3 large

Yellow capsicum, chopped 1/2

Jalapeno, chopped 1 small

Green chillies, chopped 2-3

Fresh coriander leaves, chopped 2 tablespoons

Lemon juice 1 tablespoon

Salt to taste

Cheese sauce

Oil 1 tablespoon

Garlic, crushed 5-6 cloves

White sauce 1/2 cup

Milk 1/4 cup

Mozzarella cheese, grated 1 cup


Preparation:

1. Mix ingredients for salsa sauce. Set aside in a bowl.
   
2. For cheese sauce, heat oil in a pan. Add crushed garlic and sauté. Add white sauce and milk to dilute. Mix well and add grated processed or mozzarella cheese. Stir.
   
   
3. Spread the corn chips on a serving plate. Spread a layer of baked beans. Pour cheese sauce and top it with salsa sauce. Serve the remaining salsa sauce separately in a bowl.

Courtesy Sanjeev Kapoor

Egg Fried Rice

Ingredients:

Cooked Rice - 3 cups

Eggs - 4

Onions - 2 (medium size ) cut them into thin long slices

Green Chillies - 4 cut them into long slices

Pepper Powder - 2 tsp

Ginger Garlic Paste - 2 tsp

Oil - 4 tsp

Cilantro (finely chopped ) for garnishing


Preparation:

1. Take a pan and add oil.
   
2. When oil is hot enough add onions, green chillies and fry until golden brown in colour.
   
3. Add ginger-garlic paste and fry for a minute.
   
4. Add pepper powder and fry for a min.
   
5. Now Break the eggs into it and mix well. Allow the eggs to cook.
   
6. When the eggs are done ,add cooked rice, salt,and mix well.
   
7. Garnish with cilantro and serve hot
   

Quick Dhokla

Ingredients:

Besan - 1 cup

Rice flour -1 cup

Garlic 3-4 pods

Pepper -2

Soda/Eno salt - 1/4 tsp

Sugar and Salt to taste

Turmeric powder -1/2 tsp

Finely chopped Cilantro 1-2 tsp

Fresh grated Coconut 1-2 tsp

Oil and Mustard for seasoning.

Preparation:

1. Mix besan and rice flour together.
   
2. And Turmeric powder, salt and sugar.
   
3. Add ginger-garlic paste and to the flour mixture and prepare batter.Add soda/eno salt to this mixture.
   
4. Grease a container with a drop of oil and pour the batter.
   
5. Cook for ten minutes without weight in a cooker.
   
6. Cool it and garnish with Cilantro, fresh coconut.
   
7. Sprinkle oil and mustard seasoning on the top.Serve hot with chutney
   

Mysore Bonda

Ingredients:

maida - 2 cups

yogurt - 2 cups

rice flour - 1/2 cup

onion - 1

green chilli - 3 or 4

soda - 1/4 spoon

corriander leaves

salt to taste

Preparation:

1. Mix maida, yogurt and rice flour.
   
2. Add chopped onion, chopped green chilly, chopped corriander leaves, soda and salt.
   
3. Add water to above mixture and make batter slightly thick.
   
4. Take oil in pan and heat.
   
5. Make round balls with above mixture and fry in oil.
   
6. serve hot with sauce or any chutney.
   

Brownie Kisses

Ingredients:

Unsweetened chocolate 2 Oz

Butter or Margarine, softened 1 stick

Splenda/Sugar 1 cup

egg 1 large

Vanilla essence 1 tsp

Wheat flour 3/4 cup

Baking soda 1/4 tsp

Semi-sweet chocolate chips 1/2 cup

Chopped walnuts 1/2 cup

Preparation:

1. Preheat oven to 350 degrees.
   
2. Melt chocolate in small bowl in microwave oven on high for one minute.
   
3. Stir until chocolate is completely melted.
   
4. In a large bowl, beat butter with Splenda/sugar.
   
5. Add an egg and vanilla essence into this mixture and beat it again.
   
6. Stir in melted chocolate, then flour and baking soda.
   
7. Add chocolate chips and nuts.
   
8. Drop by rounded teaspoons onto an ungreased baking sheet.
   
9. Bake about eight minutes. Till bottom is firm

Cherry Vanilla Frappe

Ingredients:

Frozen pitted sweet cherries -1 cup

Skim milk -1 cup

Light vanilla yogurt 1/2 cup

Preparation:

1. Put all the ingredients with ice cubes in blender. Puree until almost smooth.
   
2. Tip:Freezing fruit before blending lets you skip ice cubes.
   
3. Pour into two Tall glasses and serve.Enjoy
   

Tapioca and Prawn Cutlets

Ingredients:

Tapioca boiled and mashed - 1/2 kg

Green chilly finely chopped - 3nos

Small onions finely chopped - 100 gms

Ginger - 1/2 tsp

Garam masala - 1/2 tbsp

Coriander leaves chopped finely 2-3 tbsp

Jumbo prawns - 100 grams boiled and shredded finely

Egg whites - 2

Powdered bread crumbs


Preparation:

1. Lightly fry the chilly, shallots, ginger with the garam masala.
   
2. Mix all the ingredients together with the tapioca and prawns.
   
3. beat egg whites and keep it aside.
   
4. Shape the mixture into desired shape and dip in egg white and roll on crumbs
   
5. Deep fry to a golden brown.
   
6. Serve hot
   

Goan Prawn/Shrimp Curry

Ingredients:

Prawns/Shrimps 2 cups, peeled and De veined

Coconut 1 cup , finely grated

Tamarind small lemon size

Black pepper corns 1 tbsp

Turmeric Powder 1 tsp

Chilly Powder 1/4 tsp

red chillies 3-4

Green Chillies 2-3 cut lengthwise

Coriander powder 1 tsp

Cumin powder 1/4 tsp

Cumin seeds 1 tsp

Onion 1/2 cup finely chopped

salt to taste

oil

Preparation:

1. Wash Prawns by adding salt,turmeric,and lemon juice.
   
2. Marinate with salt, turmeric powder and chilly powder.
   
3. Soak red chilies along with cumin seeds in water for 5-10 min.
   
4. Grind grated coconut,tamarind,black pepper and soaked red chillies to fine paste.
   
5. Now add 3-5 prawns to the above grind paste and grind it again.
   
6. Take a tawa/pan and add oil .
   
7. Fry onions till golden brown.And add green chillies and fry for a min.
   
8. Now add coriander and cumin powder, and add prawns and fry for 3-5 min
   
9. Now add the grind paste and fry.
   
10. Cover and allow the prawns to cook.
    
11. Garnish with coriander leaves and serve with plain white rice
    
12. Adjust your spices accordingly.
    

Chicken Pakoda

Ingredients:

Boneless Chicken cut into small pieces - 500 gm

Curd - 1 cup

Salt - 2 tsp

Chilly powder - 2 tsp

Vinegar - 2 tsp

Soy Sauce - 2 tsp

Onion paste - 2 tsp

Garlic Ginger paste - 2 tsp

Corn Flour -2 tbsp

Oil - 500 gm.

Preparation:

1. Mix all the ingredients along with chicken
   
2. Marinate the above mixture and refrigerate for 3-4 hrs
   
3. Heat oil in pan
   
4. Deep fry the marinated chicken pieces till crisp or done.
   
5. Serve hot with your favourite sauce.
   

Beetroot Halwa Recipe

Ingredients:

Beetroot grated 2 cups

Half and half/whole milk/fat free (your choice milk) 1/2 cup

Ghee/Butter 1/4 cup

Cashews,Pista,badam,Dry grapes/raisins -1/2 tsp each(Your choice)

Sugar 1/2 cup( increase or decrease according to your taste)

Preparation:

Take a thick bottom pan and add ghee/butter.Let it melt for 30 sec.

Now fry all the cashews,badam,pista,dry grapes for 1-2 min on low flame.Till they turn into brown colour.Keep them aside.

Now add grated beetroot to the pan.Gently fry them till raw smell is released on low flame.

Now add milk to this mixture and let it boil for 5-10 min covered on low flame.

Once it is cooked add sugar to the beetroot and keep stirring till sugar completes melts.

Let it cook for 2-5 min.If you want watery you can remove early.If you like thick halwa let it cook for another couple of Min's.

Now add fried cashews,dry grapes,pista,badam etc and enjoy.

Mango IceCream Recipe

Ingredients:

Mango Pulp/Puree 2 cups

Half and half/whole milk/Evaporated Milk/fat free (your choice milk) 1 1/2 cup

Dry grapes/raisins 1-2 tsp

Heavy Cream /Low fat Cream 1 1/2 cups

Sugar according to your taste

Preparation:

In a bowl beat Milk,Cream and raisins till fluffy.

Now add Mango puree and beat for another min.

Now add this mixture to small bowls/ice cream cups and freeze the cups covered .

Remove them from freezer ahead of time and server them in desired cups.

You can garnish with cherries.

Also you can puree strawberries and pour the mixture on top of mango ice cream and enjoy.

Healthy Vegeterian Sandwich Recipe

Ingredients:

White bread/Wheat Bread 3 slices

Carrot grated 1/2 cup

Cabbage grated 1/2 cup

Butter 1 tbsp (Ghee if you like)

Pepper powder 1 tsp

salt to taste

Coriander chutney/mint chutney 2-4 tbsp

Preparation:

Take a bread slice and spread butter evenly on one side.

Now spread a thin layer of carrot grated over slice. (And sprinkle pepper and salt-- avoid if you don't like).

Now place another bread slice on top of carrot layer.

Spread Cabbage mixture on top of it.(And sprinkle pepper and salt-- avoid if you don't like)

Now place another bread slice on top of it.

Keep this in sandwich maker or on pan for 2-3 min.

Cut diagonally and server with any chutney of your choice and enjoy.

Kofta Recipe

Ingredients:

White bread/Wheat Bread 4-5 slices

Small Green Peppers (capsicum) chopped 1/2 cup

Potatoes Boiled and Mashed 2 cups

Onion finely chopped 1/2 cup

Green peas boiled 1/4 cup

Ginger garlic Paste 1 tbsp

Lime juice 1/4 tsp

Green chillies according to your taste chopped finely

Garam masala/Chat masala 1/2 tsp

Red chili powder 1 tsp

salt to taste

Cashew nuts 2-3 tbsp (optional)

Coriander leaves 1-2 tbsp

Canola oil for frying

Preparation:

Mix all the above ingredients except bread and oil in a bowl.This is stuffing for our kofta.

Prepare small balls from the above mixture and keep it aside.

Take care that balls should not be too watery or too hard.

Heat oil in frying pan on medium heat.

Now take some water in a medium bowl.Dip bread slice in water and immediately remove the bread slice.

Squeeze water from bread slices gently using your palms.

Now take the masala balls prepared and keep them on the bread slices.

Gently fold the bread slices covering the masala neatly into small ball.

Now drop them into hot oil.Deep fry them on medium flame.

Server hot with Ketchup or Mint chutney.Enjoy

Stuffed and Baked Fish

Ingredients:

2 whole fish (preferably catfish)

1/2 tsp salt

1 tbsp lemon juice

Coriander leaves for garnishing

For Stuffing:

1 onion, chopped finely

1 sprig spring onion, chopped finely

3 green chillies, chopped finely

1/2 tsp ginger paste

1/2 tsp garlic paste

1/4 cup boiled peas

1/4 cup boiled french beans

1/2 cup cooked minced meat

1/2 cup chopped mushrooms

2 tbsp chopped coriander leaves

1/2 tbsp lemon juice

1 tbsp butter

Salt as per taste

For Sauce:

1/2 cup sour cream

Salt as per taste

1/2 tsp white pepper powder


Preparation:

1. Clean the fish, remove the scales and fish and Slit the fish lengthwise
   
2. Marinate the fish with salt and lemon juice for 1/2 hour
   
3. Heat butter/oil in a pan.
   
4. Fry onion till transparent .Saute green chillies, garlic and ginger for 2 Min's.
   
5. Add vegetables, mushrooms and meat .Cook for 5 minutes
   
6. Add mushrooms and salt.Cook for 2-3 minutes
   
7. Add lemon juice and coriander leaves.Mix it well.Remove from fire
   
8. Stuff the fish with the above stuffing mixture
   
9. Butter the baking fish .Place the fish.Spread little butter on the top of fish
   
10. Bake at 350 degree F for 45 Min's.
    
11. Mix the mixture for sauce
    
12. After the fish is cooked, pour the sauce over it
    
13. Let it bake for another 5 Min's.
    
14. Remove the fish into serving dish .Garnish with chopped coriander leaves

Malai Mushroom

Ingredients:

250 gms fresh button mushrooms

1 cup milk

1/4 cup maida

1 onion, chopped finely

1/4 tsp ginger paste

1/2 tsp garlic paste

1 cup tomato puree

1 tsp cummin seeds powder

1/4 tsp black pepper powder

1 tsp red chilli powder

1/2 tsp turmeric powder

2 tbsp oil

Salt as per taste

1 tbsp fresh cream

Chopped corriander leaves

Preparation:

1. Clean mushrooms and cut into half
   
2. Heat oil in a pan
   
3. Add onions and fry till golden brown
   
4. Add ginger-garlic paste and simmer for 1 minute
   
5. Add tomato puree and simmer for 3 minutes
   
6. Add all the powders and let is cook for 2 minutes
   
7. Add mushrooms and salt and let it cook till 1/2 done
   
8. Add milk and let it cook till gravy thickens
   
9. Garnish with fresh cream and corrinader leaves
   
10. Serve hot with roti or rice

Garlic Chutney

Ingredients:

10 - garlic buds

10 - red chilli dry remove stalk

1 - lemon juice

6 drop - refined oil

salt to taste

Method:

1. Peel garlic bud.
   
2. Put red chilli in hot water for 15 min.
   
3. Then grind garlic and chilli together & add some water in which chillies were soaked.
   
4. Then add salt, lemon juice and refined oil.
   
5. Chutney is ready.

Chettinad Chicken Pepper Fry Recipe

Ingredients:

Chicken -1 no

Veg oil - 2 tbsp

Onions(medium) - 2 nos

Garlic pods - 2 nos

Fresh root ginger - 3/4 inch piece

Turmeric powder - 1 tsp

Cayenne pepper - 1 tsp

Ground coriander - 1 tsp

Curry leaves - 6 nos

Black peppercorns(crushed)

(Kurumulaku) - 2 oz

Tomatoes(peeled & chopped) - 3/4 cup

Salt - As reqd

Preparation:

1)Cut the chicken into small pieces.

2)Heat the oil and fry the finely chopped onions, garlic and ginger.

3)Add the spices and cook for a few minutes longer.

4)Add the tomatoes and salt to taste and cook for a further 5 minutes.

5)Put in the chicken pieces and stir so that they are thoroughly coated with the gravy.

6)Cover the vessel and simmer for about 30 minutes at the end of which, the mixture should be almost dry. But you need to check from time to time and add a little water if necessary.

Chilli Chicken Recipe

Ingredients:

Chicken(bone less) - 500 gm(cut into small pieces)

Green chillies - 4 nos(cut lengthwise)

Finely chopped Ginger - 1 tsp

Finely chopped Garlic - 1-2 tsp

Red/orange color 1/4 tsp

Red chilly powder - 1tbsp (change according to your taste)

White vinegar - 2 tsp

Soy sauce 1/2 tbsp

Green chilly sauce 1 tbsp

Ajinomotto 1tsp

White pepper - 1 tsp

Chopped Coriander leaves 1-2 tbsp

Chopped Spring onions - 1 tbsp

Refined oil for deep frying

For Marination:

All purpose flour 1/2 tbsp

Corn flour 1 tbsp

Egg - 1

Salt - As reqd

Preparation:

1. Marinade chicken in the mentioned marination ingredients for at least an hour.
   
   
2. Heat oil in a deep skillet.
   
   
3. Fry the chicken pieces on medium flame, until they are golden brown and keep them aside.
   
   
4. Heat 1 tbsp of oil in a skillet.
   
   
5. Saute ginger and garlic pieces for half a minute.
   
   
6. Add the fried chicken pieces to it.
   
   
7. Add Vinegar, Soy sauce, green chilly sauce and mix well.
   
   
8. Add a cup of water to it.
   
   
9. Add red chilly powder, china salt, salt (if necessary), reddish orange color and cook.
   
   
10. When half of the water is evaporated, add green chillies to it and cook, till it gets dry.
    
    
11. At the end, add white pepper, coriander leaves and spring onions to it.

Spicy Tea

Ingredients
* 2 cup Water
* 2 Cloves
* 1 brown Cardamom
* 4 Black Pepper corns
* 1 Cinnamon Stick
* 2 tsp Tea Leaves
* 1 1/4 cup Milk
* 2 tblsp Sugar or as desired

Directions

1. Place the water, cloves, cardamom, peppercorns and cinnamon in a saucepan and bring to boil.
   
2. Stir in the tea leaves and continue to cook over a moderate heat for 2 minutes.
   
3. Add the milk and sugar and boil, remove from the heat. Strain and serve piping hot.

Hyderabadi Mutton Briyani

Ingredients:

Mutton -350gms

Basmatirice -750gms

ginger garlic paste-2tbsp

tumeric- 1/2tsp

Elachi pwd- 1/2tsp

cumin pwd - 1tsp

safforn

oil 4tbsp

butter 2tbsp

redchilly pwd 1/2tsp

green chillies(8-10) + coriander leaves(1 bundle) both together into fine paste

dalchi 3-4 sticks

lavang 4+4

sourcream- 4oz
lime juice -3tbsp

water 1 cup

onions 2medium finley sliced

khus khus pwd - 1tbsp


Directions:

wash the mutton pcs,add gin-garlic paste,salt, cumin,elachi,redchilli pwd, chilli &corriander paste,lavang(4), dalchi(1),lime juice(1tbsp),sourcream,tumeric,safforn(soaked in milk/water),water mix well. pressure cook at hi-med upto 12steams.

Meanwhile wash basmati rice add lavang(4), elachi(2),dalchi(1-2sticks),bayleaves(3),salt.cook untill done.Remember it should be cooked more than 3/4th cooked rice.

In another pan heat 4tbsp+1tbsp of oil&butter and fry the onions untill light golgen brown(it should not be fry more than tht).at the end add khus khus pwd just fry for 1min. off the flame.

Lift the pressure cooker lid and cook untill water evaporates, now add onions to the curry and cook for 2to3mins.off the flame keep aside.

GREASE butter to oven proof pan spread the rice(make 2portions).then mutton curry(make 2 portions).then sprinkle the lime juice and little butter at the corners and middle. Repeat the same with the remained rice and curry. It u like u can add boiled egg(cut into 2halves). Cover with the foil .

Preheat the oven at 450 F. Place the oven and bake for 10-15mins.

Before serving mix bottom to up. up to bottom. serve hot.

Bhatura

Ingredients:

4 cups - all purpose flour (maida)

1 to 2 tsp - baking powder

1 cup - buttermilk/yoghurt

vegetable oil for frying

salt to taste

Sieve all purpose flour(maida) with salt and baking soda.

Add oil in it and mix it very well.

Add buttermilk or yoghurt in it and mix it very well (if necessary add water).

Make a smooth dough.

Keep it in warm place for 6-8 hrs.


Preparation:

1. Heat oil in fry pan.
   
2. Make small rolls of dough.
   
3. Roll it like chappati but it should be thicker than chappati.
   
4. Repeat the process to make 3-4 bhatura.
   
5. Put bhatura one by one in heated oil.
   
6. Deep fry them until they become golden brown in colour.
   
7. Remove excess of oil by putting them on paper towel.
   
8. Serve it hot with chole masala and with green chutney.

Maida Buicuits

Ingredients:

maida - 1/2 kg

oil - 1/2 litre

sugar - 1 cup

ghee - 1 cup

milk - 1 cup

Preparation:

1. Boil milk in a pan and keep aside.
   
2. Add sugar and ghee and mix well.
   
3. While mixing sugar and ghee, keep adding maida until a dough is formed.
   
4. Roll them into big pooris and make them into desired circular or square shape.
   
5. Heat oil in a frying pan.
   
6. Fry the uncooked biscuits unti golden brown in meduim heat.
   
7. This can also be baked in an oven also.

Chicken Mughlai Reciepe

Ingredients:

1 kg chicken pieces(thigh, breast, leg or any you prefer)

3 chopped garlic cloves

1 teaspoon ginger paste

1 teaspoon salt

1 teaspoon pepper

1 onion, chopped

1 teaspoon cumin seeds

1 teaspoon red chili powder

1/2 teaspoon garam masala

1 tablespoon cooking oil

1 cup yogurt

1 sprig fresh coriander

Preparation:

1. Boil chicken pieces in water along with 2 cloves of chopped garlic, ginger paste, salt and pepper.
   
2. Once chicken is boiled, take the pieces out of the stock. Set stock aside.
   
3. In a wok or deep cooking pan with lid, pour cooking oil and saute onions and garlic together.
   
4. Once the onions and garlic turn golden brown, add cumin seeds, chicken pieces, garam masala, and red chilly powder.
   
5. Stir fry this mixture for 4 minutes.
   
6. Now add half a cup of stock.Also add yogurt to this mixture.
   
7. Cover and let this cook on medium heat for 20 minutes.
   
8. Check after 20 minutes to see if the oil is visible on the sides. That means you're done.
   
9. You can let your chicken a little more to thicken the gravy or serve right away with rice or bread.

Ras Malai

Ingredients:

2 lbs ricotta cheese

1/2 cup sugar

32 oz half & half milk

A pinch of saffron

1/4 tsp crushed cardamom seeds

1/2 cup blanched almonds

2 tbsp crushed green pistachios


preparation:

1. Mix the cheese with sugar and little cardamom powder and spread out on a baking tray.
   
2. Bake at 350 degrees for 35 minutes or until it sets. It should not get brown.
   
3. Remove from oven, cool at room temperature and cut into 2" squares.
   
4. Place them in a dessert bowl.
   
5. Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares.
   
6. Decorate the rasmalai with pistachios, chill for 2-3 hours and then serve.

Dry Fruits Halwa

Ingredients:

Cashew nuts, Walnuts, Almonds and Pistachios - 1/4 cup each (coarsely ground)

Milk - 1 cup

Sugar - 300 gms

Khoya - 400 gms

Black raisins - 50 gms

Ghee - 1/4 cup

Cardamom powder - 1 tbsp


preparation:

1. Heat the ghee and fry the khoya stirring all the time till it turns a light brown. Keep aside.
   
2. Boil the milk and add the sugar. Stir till the sugar dissolves.
   
3. Remove from heat and mix well with the khoya. Add the dry fruits , raisins and cardamom pwd. and mix well.
   
4. Spoon the mixture into a greased plate and smooth en with a flat spoon.
   
5. Cut into diamond shaped pieces and garnish with almonds and pistachios.

Malai Kofta Recipe

Ingredients fr making Kofta:

1 1/2 lb. potatoes

2 heaped tbsp each of crumbled paneer,

khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream)

4-5 cashewnuts 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-chilli powder

1/2 tsp cardammom powder

Salt To Taste

3 tbsp cooking oil

Oil for frying the koftas

For the gravy:

2 medium onions,chopped

3 flakes garlic,crushed

1 inch ginger,crushed

3 large tomatoes,pureed

1 tsp red-chilli powder

1/2 tsp garam masala powder

1/2 tsp dhania(corainder) powder

1/2 tsp cumin powder

2 tsp powdered poppy seeds

1/2 tsp sugar

1 tbsp ground peanuts/cashewnuts

Preparation:

1. Boil the potatoes till tender and peel, mash and add salt to taste.
   
2. Mix all the other ingredients for the kofta into a paste.
   
3. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
   
4. Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.
   
5. Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.
   
6. Add the pureed tomatoes and the masala powders.
   
7. Add the sugar and the ground peanuts.
   
8. The gravy will begin to thicken.
   
9. You can also add some malai to thicken it some more.
   
10. Mix in some water if necessary.
    
11. When the gravy comes to a boil, add the koftas.
    
12. Heat through and serve the malai kofta.
    
13. Add the koftas just before eating the dish or else they will turn soggy.

Andhra Fish Curry/Chepala Pulusu

Ingredients:

Cat fish 2 lbs

Tomato 1 medium size

Onions 2 medium size

Green chilies 6

Ginger, garlic paste 1 table spoon

Methi seeds 1 tsp

Cumin seeds 1 tsp

Turmeric powder 2 tsp

oil 2 Table spoons

Poppy seeds 1 table spoon

Dry coconut powder 1 table spoon

Tamarind big lemon size ball (add water and microwave it for 1 min prior to starting the dish)

Salt for taste

Red chili powder 1 table spoon

Coriander leaves for garnish

Garam masala powder - 1 tsp


Preparation:

1. To make a tastier chepala pulusu follow the following steps.
   
   
2. Cook 1 onion on direct low flame until fully done, make a paste along with methi and cumin seeds and set it aside.
   
   
3. Make a paste of coconut and poppy seeds powder by adding little water.
   
   
4. Clean the fish with salt and turmeric and cut into big cubes
   
5. In a wide non stick pan take ½ table spoon of oil and fry the pieces on both sides until golden brown. Leave it aside without taking out from the pan.
   
   
6. In another pan take the remaining oil and add finely chopped onions and chilies fry till golden brown.
   
7. Add ginger garlic paste, above onion paste, turmeric powder, salt and red chili powder. Mix the contents thoroughly and fry it in simmer until the raw smell of ginger garlic disappears. Add the poppy seeds mix. Now add 1 chopped tomato, let it cook on low heat until the contents become to paste consistency.
   
8. No need to add water yet since the tomato is added. To this mixture add tamarind juice, add water to the gravy until the right sour taste and consistency is reached, and make sure the salt and chili powder is enough. Let it come to a boil, then simmer for 10 min. becomes semi thick tasty gravy (pulusu).
   
   
9. Now, transfer all the gravy into the big pan where the fish was fried before. Hold the pan and move it side by side, do not use a spatula to mix since the fish pieces will fall apart. Let it simmer on low flame until the oil separates from the gravy.
   
   
10. Garnish with garam masala and coriander leaves.
    
    
11. Serve with hot rice. Tastes great once the dish cools down.

Kanchi Idly

Ingredients:

Rice 1 cup

Urad dal 1/2 cup

Coconut, grated 1

Channa dal 1-2 tbsp

Pepper corn 1 tbsp

Curd 2 cups

Red chillies, broken into pieces 5

Jeera/Cumin seeds 1 tbsp

hing/asofetida a pinch

Chopped ginger 1 tsp

Cashew nuts 1-2 tbsp

Oil/ghee 1 tbsp

baking soda 1/2 tsp

Mustard seeds 1 tsp

Urad dal 2 tsp

Curry leaves, chopped 1 tbsp

preparation:

1. Soak rice for 30 minutes,drain water & dry on cloth in shade for ½ hour.
   
2. Prepare fine rawa out of fry rice and keep it aside.
   
3. Soak urad dal for 4hrs & grind it into fine paste.
   
4. Mix rawa, dal paste, chopped ginger & coconut gratings.
   
5. Fry jeera & pepper in pan without oil and grind them into course powder, and add this to above batter.
   
6. Heat 1 tbsp of oil/ghee, add mustard seeds, hing and curry leaves.
   
7. When mustard seeds start to splutter, add urad dal, channa dal, red chillies & cashew nuts.
   
8. Fry till dal & nuts turn light golden colour & add this to the batter.
   
9. Add salt & mix the batter thoroughly & keep it overnight to ferment.
   
10. Next day morning add curd & soda (add water if necessary) and mix well.
    
11. Prepare idlis as usual (but it takes additional time to steam than normal idlies).
    
12. Serve kanchi idli with any chutney or sambar. Enjoy

Navratna Kurma Recipe

Ingredients:

3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)

150gms - Grated paneer

3 - Tomatoes

2 - Grated onions

1 1/2 tsp -Ginger paste

1 1/2 tsp - Garlic paste

Salt To Taste

1 tsp - Turmeric Powder

1 1/2 tsp - Red chilly powder

1 tsp - Coriander powder

2 tsp - Garam Masala Powder

2 tbsp - Cream

6 tbsp - Vegetable oil

1 tbsp - Ghee

1 cup - Milk / water

1/4 cup - Dry fruits (cashew nuts, raisins)

Coriander leaves for decoration

Preparation:

1. Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Ready made tomato puree can also be used.
   
2. Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.
   
3. Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.
   
4. Add salt, turmeric powder, red chilly powder, coriander powder, garam masala and fry for 2-3 minutes.
   
5. Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan.
   
6. Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick.
   
7. Add paneer to the gravy and stir well.
   
8. Finally add all the vegetables to the above gravy and cook for 5-7 minutes.
   
9. Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna korma decorate .

Chinese Fried Rice

Ingredients:

Rice -2 cups

Beans, finely chopped 1/4 cup

Carrot,finely chopped 1/4 cup

Onion large, thinly sliced 1/2 cup

Cabbage, finely chopped 1-2 tbsp

Spring onions, finely chopped 1-2 tbsp

Green chilies, cut lengthwise 2-4

Ginger and garlic, chopped finely 1-2 tsp

Soy sauce 1-2 tbsp

salt & pepper to taste

Oil as reqd

Preparation:

1. Soak the rice for 30 min and wash and drain water.
   
2. Boil water, add rice and little salt an little oil.Oil helps the rice grain to be separate instead of ticking to each other.
   
3. Cook uncovered on low heat till rice is tender.
   
4. When rice is done, drain and add some cold water and drain again using a large sieve and set aside.
   
5. Heat oil in a kadhai/large pan and stir fry all the chopped vegetables. Cook for 3-4 minutes til vegetables are cooked..
   
6. Take care that vegetables are not overdone, they should be crisp. Now add soy sauce and fry for 2-3 minutes.You can add chilly sauce for extra hot.
   
7. Mix salt and pepper to taste.
   
8. Add the cooked rice and mix well.
   
9. Cook the Chinese fried rice for 2-3 minutes.
   
10. Garnish with spring onions and chopped coriander leaves and serve hot.

Brinjal Corrinader curry/Vankai Kothimeera karam kura

Ingredients:

Brinjals/Egg Plant - 6 nos

Coriander leaves - 1bunch

Green chillies - 6(depends on your taste)

Cumin/Jeera - 2tsp

Tomato - 2 nos

oil - 2tsp

Salt


Preparation:

1. Grind Green chillies,coriander leaves,cumin to smooth paste.
   
2. Now wash brinjals/Egg Plant and cut them with stem intact into four sections.
   
3. Now stuff all the brinjals with coriander paste.
   
4. Take oil in a pan ,when oil is hot slowly add the brinjal/Egg Plant coriander paste .
   
5. Close the pan with a lid and cook the brinjals for about 20-30 min on slow heat.
   
6. When the brinjals are cooked and when oil comes leaves the side of the pan add the finely tomato pieces and cook till they are soft.

Egg Puffs

Ingredients:

Pastry sheet - 1 sheet

Eggs - 3

Salt - as required

Chilly powder - according to taste

Pepper - according to taste

Green chillies -3-5

Onions -1 finely chopped

Ginger garlic paste

Oil - 1 tbsp

Coriander leaves
Preparation:

1. Thaw pastry sheet from freezer for 30-45 min.
   
2. Boil the eggs and cut each egg lengthwise into two halves.
   
3. In a pan add oil and fry the onions,green chillies,ginger garlic paste and saute till done.
   
4. Now add salt,pepper,chilly powder and egg halves.
   
5. Unfold the pastry sheet and cut into square pieces.Be gentle.
   
6. Put egg mixture in each of them and close the sides with egg wash or water.
   
7. Pre heat oven to 350 F. Bake the puffs for 25 to 30 minutes till the puffs turn into golden colour.
   
8. Enjoy with ketchup/Sauce.

Corriander Rice

Ingredients:

Coriander leaves a bunch

onions large,finely chopped

green chilies 3-5

ginger garlic paste 1-2 tbsp

carrots finely chopped 1-2 tbsp

beans finely chopped 1-2 tbsp

potatoes finely chopped 1-2 tbsp

peas 1-2 tbsp

cooked rice 2-3 cups

salt

lime juice

For Tadka :

mustard

channa dal

urad dal

jeera

Red chillies

preparation:

1. Grind together 1 cup chopped coriander, 1/2 onion, 4 green chilies and 1/2 tsp ginger,garlic paste together. Keep aside.
   
2. Take chopped potatoes, carrots, beans, peas (1 cup all together) and 1/2 chopped onion. Keep aside.
   
3. Add some oil to a kadai/pan. Add mustard seeds,jeera, urad dal and channa dal.
   
4. Add chopped onions first. After it becomes transparent, add the other vegetables. Sprinkle some water and saute till done.
   
5. Add the coriander paste. Add enough salt. Continue to stir/fry till it is done.
   
6. Now add the cooked rice and mix. Squeeze a lime and mix again.
   
7. Serve hot with cucumber raita

.

Chinese Fried Rice

Ingredients:

Rice -2 cups

Beans, finely chopped 1/4 cup

Carrot,finely chopped 1/4 cup

Onion large, thinly sliced 1/2 cup

Cabbage, finely chopped 1-2 tbsp

Spring onions, finely chopped 1-2 tbsp

Green chilies, cut lengthwise 2-4

Ginger and garlic, chopped finely 1-2 tsp

Soy sauce 1-2 tbsp

salt & pepper to taste

Oil as reqd

Preparation:

1. Soak the rice for 30 min and wash and drain water.
   
2. Boil water, add rice and little salt an little oil.Oil helps the rice grain to be separate instead of ticking to each other.
   
3. Cook uncovered on low heat till rice is tender.
   
4. When rice is done, drain and add some cold water and drain again using a large sieve and set aside.
   
5. Heat oil in a kadhai/large pan and stir fry all the chopped vegetables. Cook for 3-4 minutes til vegetables are cooked..
   
6. Take care that vegetables are not overdone, they should be crisp. Now add soy sauce and fry for 2-3 minutes.You can add chilly sauce for extra hot.
   
7. Mix salt and pepper to taste.
   
8. Add the cooked rice and mix well.
   
9. Cook the Chinese fried rice for 2-3 minutes.
   
10. Garnish with spring onions and chopped coriander leaves and serve hot.

Easy Pepper Chicken

Ingredients:

500gms chicken pieces/breasts,

2 tsp freshly ground pepper,

1 cup curd,

1 tsp coarse garlic paste,

1 tsp coarse ginger paste,

1 tbsp Oil,

1 medium onion chopped ,

salt to taste.

Peparation

Make a marinade of curd, pepper, ginger, garlic, salt on the chicken and keep it aside (preferably in the fridge) for minimum 2 hours.

Take a pressure cooker, put a tbsp of oil.

Once its hot put the onion in it and cook till it becomes light brown/transparent (u can add little ginger paste as well).

Then put the chicken with the marinade.

Saute it for s few minutes.

Put water as required and pressure cook for 15 mins.

Once the chicken is done, cook in the pressure cooker with lid open till the gravy is thick.

Rawa Dhokla

Ingredients:

Semolina (rawa, sooji) 1 cup

Besan 2 tbsp

Water 1 cup

Salt as per to taste

Eno fruit salt 1 teaspoon

Lemon juice 1teaspoon

Oil for greasing the plate

Sugar 1 teaspoon

Haldi about 2-3 pinch

Ingredients For tampering/tadka

Mustard Seeds (rai) 1 teaspoon

Green Chillies 2 Sliced

A few Curry Leaves

Hing

sesame seeds 1 teaspoon

Oil 1 tablespoon

Chopped Corinder 2 tablespoon

Grated Coconut 1 tablespoon

Preparation:

Mix rawa,besan, salt, sugar, haldi(turmeric)powder, lemon juice,and then add boiled water enough to make a thick paste.

Mix it all well.

Then add eno and stir it well.

Now, take a vessel which can fit in steamer or pressure cooker and grease it with oil and pour the paste in it.

Steam cook it for 5 minutes on high flame and 10 minutes on low flame .

After it is ready take it out let it cool for 5 minutes. To check it is ready or not put a knife in the mixture if the knife comes out clean then the dhokla is ready.

In the mean time take a pan and pour oil in it and then add hing and mustard seeds

When the seeds splatters then add curry leaves, sesame seeds and green chillies to it.

Then, cut the ready khaman in square pieces(if you want can sprinkle some red chilli powder over it ) and spread the tampering over the khaman.

And then garnish it with fresh coriander leaves and grated coconut.

It is ready to serve.Serve with green coriander chutney or tomato sauace.

Spicy Tomato Chutney

Ingredients:

5 or 6 - tomatoes, big

2 tbsp - Bengal gram

4 or 5 - red dry chillies

tamarind paste or water for taste

1 tsp - cumin seeds

black pepper for taste

Dal powder (with garlic)

oil for seasoning

mustard seeds

Corinader powder

turmeric powder

chilly powder

curry leaves

asofoetida

salt

Preparation:

Heat oil and splutter mustard seeds.

Add dry chillies, Bengal gram, curry leaves, cumin seeds, asofoetida and fry until the Bengal gram becomes light red.

Add the tomato mixture (tomatoes ground with little water and tamarind).

Add chilly powder, black pepper, turmeric powder, Corinader powder, and salt.

Also add two to three teaspoonful of dhal powder.

Let the chutney boil until the oil floats up on the top.

Now the chutney is ready to be eaten.
For Dhal Powder:

Fry Bengal gram, urad dhal, thur dhal, dry chillies, garlic, asofoetida in dry kadai without oil.

Grind them with salt and keep it in a tight bottle.

This mixture could be added with all chutneys to enhance the taste and also acts as a thickening agent.

Karela/Bitter Gourd Chips

Ingredients:

karelas/bitter gourd 2 no

Turmeric powder 1 tsp

Red chilly powder 1 tbsp

Chaat Masala 1 tsp

Garlic 2pods

Curd 1 tbsp

Salt

Oil to deep fry
Preparation:

1. Wash the karelas and remove the water.Chop them into thin circles.
   
2. Now marinate chopped karela with little salt,turmeric and curd.Keep aside for 1 to 1/2 hour.
   
3. After 1 hour drain the water.
   
4. Heat oil in a pan on medium flame and fry the karela till they are crispy.
   
5. Drain additional oil by patting them on paper towel.
   
6. Sprinkle chilly powder,chaat masala and Crushed Garlic and enjoy.
   

Mysore Rasam Recipe

Ingredients:

Toor Dhal 1/4 cup well cooked and smashed to fine paste .

Medium sized Tomatoes 2

Tamarind small lemon size

Turmeric powder a pinch

Asofetida 1/4 tsp

Salt to taste.

Coriander leaves finely chopped

Oil 1 tbsp

Mustard seeds and Cumin seeds 1/2 tsp each for Tadka

Curry leaves

Grind All the below ingredients to make Fresh Rasam Powder:

Coriander seeds 2 tbsp

Thur dhal 1 tsp

Coconut grated 2 tsp

Cumin 1 tsp

Black Pepper 1 tsp

Red Chillies 2 or 3
Roast the above items in little oil and make a fine powder.Adjust ingredients according to your taste.
Preparation of Mysore rasam:

1. Microwave/Boil/Soak tomatoes in hot water and extract the pulp.
   
2. Soak Tamarind in hot water/microwave for few seconds in water and Extract the pulp.
   
3. Mix both the pulps and keep aside.
   
4. Add turmeric powder, salt, Asofetida and the finely grounded Fresh rasam powder into the pulp.
5. Now boil the pulp along with smashed dal.
   
6. Now take a pan and add oil
   
7. Add mustard once the oil is hot.
   
8. After mustard starts splitting add cumin and few curry leaves.
   
9. Now pour the boiled liquid into the pan and garnish with Coriander leaves
   
10. Add sugar if you like.

Dum Biryani

Ingredients

500 gm mutton knuckles
500 gm basmati rice

Marinade
100 gm ginger garlic paste
50 gm red chili paste
150 gm yogurt
20 ml lemon juice
salt
15 gm turmeric
50 ml milk
0.5 gm saffron
dough for sealing Masala
100 gm vegetable fat
5 gm cardamom
5 gm cinnamon
5 gm cloves
2 gm bay leaves
250 gm sliced onion
75 gm tomato paste
50 gm mint leaves
25 gm coriander leaves
25 gm green chillies
20 gm garam masala

Method
Mix the mutton with the ingredients for the marinade. Fry half of the onions until golden, drain and keep aside.Soak the saffron in hot milk.Heat fat in a heavy bottomed pan and add first 5 masala ingredients, then add the sliced onions and saute till slightly golden.Add the mutton and stir for 10 minutes. Mix in the rest of the ingredients and simmer on a slow flame for 30 minutes.Boil the rice till 3/4 cooked, arrange the rice on top of the mutton preparation, layering it with the fried onions and mint leaves.Pour the saffron milk on top and cover with a well fitting lid.Seal the pot with the dough and cook for 5 minutes on a medium flame and simmer or place in a medium hot oven for 20 minutes.

Palak and Mushroom Gravy

Ingredients:

1 big bunch - spinach leaves

2 - button mushrooms, chopped into 4 slices each

10 - garlic cloves

1/2 tsp - asafoetida

1/2 tsp - red chilli powder

2 tbsp - oil

1/4 tsp - cumin seeds

salt to taste

Preparation:

Heat oil and add asafoetida, cumin seeds and saute for few seconds.

Add sliced garlic and fry till slighty brown.

Now put in the sliced mushrooms and saute for minutes.

Put in the red chilli powder, salt and finally the spinach leaves. (Or you can grind the spinach and use it )

When the spinach leaves out some water, cover lid and cook till done (till water evaporates).

Peas Masala

Ingredients:

peas - 1 cup

Tamrind - 1 lemon size

red chillies - 4-5 no

coconut grated - 1/3 cup

garlic - 2 or 3 cloves

Ginger 1" piece

garam masala - 1 tbsp

turmeric powder - a pinch

oil - as required

red chilli powder to taste

salt to taste

Preparation:

Boil peas in pressure cooker for 2-3 whistles.(If using dry peas, soak it over night and then boil).

Grind Tamrind, red chillies, coconut,ginger and garlic into a smooth paste.

Take oil in pan and fry the grinded paste and saute till oil comes out.

Add chilli powder, salt, turmeric powder and garam masala.Stir for 3-4 min till done.

Now add the boiled peas and cook on medium flame for 8-10 mins.Garnish with corriander leaves and enjoy with roti.

Sabudana Vada

Ingredients:

Potatoes 3

Sabudana 1 cup

Roasted Peanuts 1/2 cup

Green chillies 5-6

Fresh corriander leaves chopped 1/4 cup

salt to taste

Red chilli powder 1/2 tbsp

Garam masala Powder 1/4 tbsp

Dry Mango Powder/Amchur 1/4 tsp

oil for frying

Preparation:

Wash and Soak the saaboodana for 30 minutes and strain.Drain the execess water.

Boil the potatoes and mash them.

Take a bowl and mix all the above ingredients to the mashed potatoes.

Take a small bell (lemon size) of the mixture and mould into different shapes.

Heat the oil and fry til golden brown

Serve hot with mint chutney.

Chilly Paneer

Ingredietns:

Paneer Cut into cubes or length wise - 1 cup

Onion Chopped in long stripes - 1/2 cup

Carrot chopped lengthwise in thin long stripes - 1/2 cup

Capsicum chopped lengthwise in thin long stripes - 1/2 cup

Cornflour 1-1/2 tbsp

All Purpose flour 11/2 tbsp

White Vinegar 1 tsp

Dark Soy sauce 2 tsp

Chilli sauce 1 tbsp

Tomato sauce 2 tsp

Ginger Garlic Paste 1 tbsp

Black pepper 1 tsp

Sugar 1/4 tsp

Oil for frying

Salt

Water as required

Green chillies chopped finely 1-2 tbsp(adjust according to your taste)

Coriander Leaves chopped finely 1/2 cup

Preparation:
1. Make a thin paste by mixing cornflour and all purpose flour and add a tsp of salt to taste.
2. Dip the Paneer into the above paste.
3. Heat oil in the pan and fry Paneer cubes til they turn into golden brown
4. Now take a non-stick pan and heat 1-2 tbsp of oil
5. Add onions and fry till colors turn into light brown
6. Add carrots,capsicum and fry for 1-2 min.
7. Now add salt, sugar, black pepper, chilli sauce, tomato sauce, soya sauce, vinegar .Fry for 2-3 min on medium flame.
8. Add some water if required and fry till done.
9. Now add the fried Paneer , add chopped coiander leaves,green chilly and mix well and serve hot.

Egg Pakora

Ingredients:

6 hardboiled eggs

1 cup besan(bengal gram flour)

1/4 cup water

2 tsp red chilli powder

1 tsp cumin seeds

A pinch of hing(asoefetida)

Salt to taste

Oil for deep frying

Method:

Make a small slit on each egg.This is to prevent the oil from splurting when the egg is deep fried.

Made a thick batter with the water, flour, red chilli powder, cumin, hing and salt.

Coat each egg with this batter and deep fry.

Keep the pan covered when the egg is getting fried.

Serve with tomato ketchup.

Mushroom and Peas Curry

Ingredients:

1 lb Muhrooms

1/2 lb Peas

1/2 inch cinnamon piece

1 cardamom

2-3 cloves

1 tsp jeera

1 tbsp Coriander Powder

1 tbsp Chilli Powder

A pinch of Turmeric

1 tsp Garam Masala Powder

3 Onions (chopped)

1 tsp Ginger-Garlic paste

1/2 lb Tomatoes chopped

3 tbsp Cashew nuts

oil as reqd

1/2 cup of chopped Coriander leaves

Preparation:

Heat oil in a pan.

Now add whole spices mentioned above and fry for 2-3 min on low heat.

Add onions and fry for about 2 mins

Then add ginger-garlic paste

Add the tomatoes and add chilli powder,coriander powder,garam masala,turmeric

Cook till oil leaves the sides

Add require amount of water and salt and bring it to a boil

Put the mushroom,peas and cashewnut paste and cook till peas are tender.

Garnish with chopped coriander leaves

Moolangi Chutney

Ingredients:

1 1/2 cups of grated white radish

5-6 tbsp grated fresh coconut

3 green chillies

5-6 garlic flakes, crushed

3-4 peppercorns

1 small piece ginger

1 tsp tamarind juice

Salt to taste

1 tbsp cooking oil

1/2 tsp mustard seeds

1 sprig curry leaves

Method:

Blend together the coconut, tamarind, peppercorns,dalia, green chillies and the ginger.

When it's almost smooth in texture, add the garlic,salt to taste and the grated radish.

Run the blender for about 3-4 secs.

The radish and garlic should be about a qarter mashed up.

Remove from the blender and season with mustard seeds and curry leaves.

Pulihora Mix

Ingredients:

1 cup fresh shredded coconut

4 tsp coriander seeds

2 tsp peppercorns

A pinch of hing(asoefetida)

4 tsps peanuts, shelled and skinned

2 tsp mustard seeds

12 red chillies

4 tsps white sesame seeds

2 sprigs curry leaves

2 tsp urad dal(black gram dal)

1 tsp channa dal( bengal gram dal)

8 tsp oil or ghee

1 1/2 cups thick tamarind juice

1 small piece jaggery or 1 tsp sugar

2 tsp cumin seeds

Method:

Roast the coconut and set aside.

Roast the coriander, cumin, 6 red chillies,1 sprig curry leaves, pepper, asoefetida,1 tsp mustard, 2 tsp sesame seeds, 1/2 tsp channa dal,1 tsp urad dal and 2 tsp peanuts one by one till they turn aromatic.

Powder to a fine powder using a coffee grinder
and set aside.

Mix in the coconut gratings and powder once again andSet aside.

Heat some oil and add the remaining musatard seeds, red chillies, urad dal, channa dal, peanuts, sesame seeds and curry leaves.

When the seeds start crackling, add the tamarind juice and salt/jaggery. Mix well.

Add salt to taste.

The liquid will start boiling.

Now add the powdered masala and simmer till you get a sticky masala.Heat through and cool.

This will keep well for a month in a airtight container if refrigerated.

Mix this with plain cooked rice to get pulihora
or tamarind rice.

Chicken Patties

Ingredients:

Ground chicken 1lb

1-2 tbsp ginger garlic paste

1 egg

2-3 bread crumbs

small onion chopped finely

1-2 tsp red chilly powder

1tsp garam masala powder

Salt to taste

1-2 tbsp chopped corriander leaves

1-2 tbsp green pepper

Preparation

Mix all the above ingredients.

The consistency should be like chapathi dough.It should be not too watery.

You can add bread crumbs too get required consistency.

Then prepare small patties by taking small balls.

Preheat the oven at 400.Bake the patties for 15-20 min on both sides.

Enjoy chicken patties with onion rings and lemon.

Egg Moglai Masala

Ingredients:

8 eggs

tsp red chili pwd

1/2 tsp turmeric

1 tsp dhania(coriander) pwd

1 tsp cumin powder

1 medium onion sliced

1/4 cup finely chopped coriander leaves

1 tablespoon curd (yoghurt)

1 tsp kasoori methi

1/2 tsp garam masala

Salt to taste

2 tbsp cooking oil/ghee(clarified butter)

Blend to a smooth paste:

1 small onion

A medium piece ginger

4-5 clovettes garlic

1 tablespoon curd

1 small stick cinnamon

1 cloves

2 cardammoms

Blend to a smooth paste:

2 small tomatoes

1 tablespoon cashewnuts

Preparation:

Hard boil the eggs, shell them and make slits on each egg with a thin knife.Set aside.

Heat the oil and fry the sliced onion.

When it starts turning brown, add the ground onion masala and fry till the oil starts leaving the sides of the mixture. This will take around 10 minutes.

Add the red chilli, turmeric , dhania and cumin powders and fry for half a minute.

Take it off the fire and add the eggs. Mix thoroughly till each egg is well coated with the masala.

Add the tomato paste, enough water for a gravy, curd,salt to taste and the coriander leaves.

Put it back on the fire and cook covered for about 3-4 minutes.

Now add the garam masala and the kasoori methi and heat through.

Serve hot with phulkas or plain rice.

King Fish Fry

Ingredients:

Slices of king fish cleaned 500gms
lemon juice 1 tbsp
salt as reqd

For Marination Grind these ingredients:

red chilli powder 1 tbsp
black pepper powder 1 tbsp
turmeric powder 1 tsp
cumin seeds 1 tbsp
coriander seeds 1 tbsp
Onion small 1no
garlic 2 pods
ginger 1 inch piece
curry leaves 4-3 leaves

Preparation :

* Coat the fish slices with lemon juice and salt.keep aside for 10 min.Wash and drain.
* Now marinate the fish with the ground paste and refrigerate for 2-3 hrs.
* Heat the tawa or pan till hot.Add enough oil and place the marinated fish slices.
* Fry the fish on medium heat and turn the fish slice once one side is done.Remove from pan till nice aroma comes out and fish is crisp on both sides.
*Serve with onion rings and lemon slices.

Garam Masala Powder

Ingredients:

4 cloves

4-5 cinnamon sticks

1 tsp cumin seeds

1 tsp coriander seeds

7 peppercorns

1 bayleaf

Ghee(clarified butter)

Preparation :
* Roast each of the above till they turn aromatic
* Powder to a fine powder using a coffee grinder and use as required.
* This will keep well for months in a airtight container.
* You can make a larger quantity of this by using the above ingredients in the same ratio.

Kadai Chicken

Ingredients:

Chicken 500gms
Onions 3 large finely chopped
tomatoes 3 large pureed
ginger garlic paste 2 tbsp
red chilly powder 1 tbsp
coriander powder 1 tbsp
garam masala 1 tbsp
dry red chillies crushed 2 nos
coriander seeds lightly roasted and crushed 1 tbsp
green chillies 2 nos cut lengthwise
fresh coriander leaves finely chopped 1/2 cup
dry fenugreek leaves (kasuri methi) crushed 3 tbsp
Oil as required
Salt as per taste
Water/Chicken Broth as reqd

Preparation:

* Heat oil in a pan/kadai.Fry the crushed coriander seeds and pounded red chillies for a few seconds on low flame.

* Add the onions and fry till light brown.Add the garlic and ginger paste.Saute for 2-3 min.

* Add the spice powders and keep stirring for a few seconds on medium heat.

* Now add the chicken pieces and the slit green chillies.Fry till the chicken pieces are golden brown on all sides.

* Now add the tomato puree and fry for 2-3 min and add salt.

* Cover and cook on low heat till the chicken is tender. Increase the heat and cook till the gravy is thick and oil floats on top.Stir gently.

* Now sprinkle the crushed dry fenugreek leaves and mix well.

* Serve hot garnished with coriander leaves.

Pongal or Venn Pongal

Ingredients:

Rice 1 cup
Moong dal 1/2 cup
Ginger and Garlic Paste 1 tbsp
Salt to taste
Cumin seeds 2 tsp
Whole Pepper corns according to taste
Butter/Ghee 5 tsp
Water 3 1/2 cups
Cashews 1/4 cup
green chillies 4-5
Coriander leaves 1/4 cup

Preparation:

1. Heat a pan/cooker with ghee.Add cumin seeds ,pepper corns,slit green chillies and fry for 2-3 min on medium flame.

2.Now add curry leaves,ginger garlic paste and add cashews and fry for a min.

3.Now add the soaked rice and moong dal mixture,water into the fried ingredients in a cooker.Pressure cook and allow 4-5 whistles to come.

4.Now mix the pongal and garnish with coriander. Serve hot with ground nut chutney or tamrind chutney.

Sweet Pongal or Chakara Pongal

Ingredients:

Rice 1 cup
Moong dal 1/2 cup
Salt 1/2 tsp
Ghee 5 tsp
Water 3 1/2 cups
Sugar/Jaggery 1 1/2 cups(change according to your taste)
Cashews 2-3 tbsp
Raisins 2-3 tbsp
Cardamom Powder 1 tbsp

Preparation:

1. Cook rice and moong dal in a cooker.Allow 4-5 whistles to come.
2. Heat a pan/kadai with ghee.Add cashews,raisins and fry on medium flame till color is changed to brown.
3. Now add rice in kadai along with sugar or jaggery powder.Mix thoroughly until sugar/jaggery is mixed well and allow the sugar /jaggery to melt into rice.Keep on flame on low -medium flame till done.
4.Serve hot with ghee and enjoy.

Kappa Puratiyathu or Mashed Tapioca

Ingredients:

1 kg tapioca
1/2 tsp chilli powder
1 cup coconut grated
1/4 tsp turmeric powder
4 garlic cloves
1 tsp cumin seeds
Salt to taste

For the seasoning:

2 tbsp refined vegetable oil
1/2 tsp small button onions chopped
2 dry red chillies halved
A few curry leaves
2 tsp coconut grated (optional)

Method:

1. Peel and chop the tapioca into small pieces. Allow it to cook in plenty of water. Drain and keep aside.

2. Coarsely grind the chilli powder, coconut, turmeric powder, garlic and cumin seeds.

3. Place the tapioca in a deep pan. Scoop out some from the centre and place the ground ingredients in the space created. Add salt to taste and cover with the scooped out tapioca. Mash the tapioca.

4. Cover and cook over low heat.

5. Heat oil. Splutter mustard seeds. Ad button onions, red chillies, curry leaves and grated coconut. Saute till brown.

6. Add the seasoning to the tapioca and mix well. Serve hot.