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.