Peanut Masala

INGREDIENTS:-

Peanuts - 1 cup roasted and skin peeled
Tomato - 1 small finely chopped
Onion - 1 small finely chopped
Green chilly - 1 chopped and de-seeded
Coriander leaves - few strands finely chopped
Salt - as per taste
Lime juice - 1 tablespoon
Chat masala powder - if required

METHOD OF PREPARATION:-

• Mix all the above mentioned ingredients in a bowl and serve.
• Can also add roasted and crushed masala papad.

Pineapple Pinacolada

INGREDIENTS:-

Pineapple juice or pulp - 1 glass
Sprite or 7-up - 1 1/2 glass
Vanilla ice cream - 3 scoops


METHOD OF PREPARATION:-

• Blend the ice cream in a mixer to make a liquid
• Pour it into a container and add pineapple juice and sprite to it
• Blend all with a hand blender to get a foam
• Serve chilled

Cold Coffee

INGREDIENTS:-

Instant coffee powder - 1 tablespoon
Vanilla ice cream - 4 to 5 scoops
Sugar - if required
Ice cubes
Toppings of your choice

METHOD OF PREPARATION:-

Take ice cream, ice cubes and coffee powder in a mixer and blend well till it melts and becomes a liquid.
Pour into a serving glass and top it with a scoop of ice cream, chocolate sauce or any toppings as you wish. Serve chilled.

Punjabi Chicken Curry

INGREDIENTS:-

Chicken - 800gms cut into pieces ( wash and pat dry )
Oil - 10 tablespoon
Bay leaf - 1
Cloves - 4
Cinnamon - 1" stick
Cardamoms - 4
Tomato - 4 pureed in a mixer
Salt - as per taste
Red chilly powder - 1 teaspoon
Coriander powder - 2 tablespoon
Turmeric powder - 1/2 teaspoon
Garam masala powder - 1 teaspoon
Yogurt - 1/2 cup well beaten
Coriander leaves - 2 tablespoon chopped

Grind to a paste:

Onions - 5 big
Ginger - 2 " piece
Garlic - 12 flakes


METHOD OF PREPARATION:-

• Grind onion, ginger and garlic to a paste in  a mixer
• Puree tomatoes in a mixer and keep aside
• Heat oil in a kadai. Add bay leaf, cloves, cinnamon and black cardamoms.
• Add onion and ginger-garlic paste. Stir fry on medium heat till it blends well
• Put the chicken pieces, let it boil for 5 minutes on medium flame till the water evaporates and the chicken turns whitish first and then later it turns golden.
• Add salt, red chilly powder, coriander powder, turmeric powder and garam masala powder. Stir for 3 minutes
• Add tomato puree and 1 teaspoon chopped coriander leaves. Cook for about 10 minutes. Stir after every few minutes. Cook till oil separates and the tomatoes blend well with the onions
• Reduce heat and add the yogurt. Boil for 8 more minutes till the yogurt dries completely and oil separates
• Add about 2 cups of water. Pressure cook in a pressure pan for the chicken to become tender
• Serve garnished with the remaining coriander leaves

Chilly Baby Corn

INGREDIENTS:-

Baby corn - sliced
Gram flour - 3 to 4 table spoon
Salt - as per taste
Red chilly  powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Red chilly sauce - 1 tablespoon
Onion - 1 sliced
Capsicum - 1 sliced
Garlic - 4  flakes chopped
Cumin seeds - 1/2 teaspoon
Corn flour - 1 to 2 tablespoon
Coriander leaves - chopped for garnishing
Soya sauce - 1 tablespoon
Tomato sauce - 1 tablespoon
Ginger garlic paste - 1 tablespoon
Water - to make batter
Oil - for deep fry

METHOD OF PREPARATION:-

• Make a batter of required consistency with gram flour, salt, red chilly powder, ginger garlic paste, corn flour and water
• Fry the baby corn in oil and remove the excess oil with  a tissue paper
• Heat 1 tablespoon oil in a kadai and add cumin seeds
• Add sliced onions and fry till they become brown
• Add capsicum and fry well
• Add salt and turmeric powder to it and mix well
• Add fried baby corn to it and close the vessel for 10 minutes
• Add red chilly sauce, tomato sauce and soya sauce and mix well
• Keep it closed for 5 to 10 minutes
• Remove from flame and garnish it with chopped coriander leaves
  

Pav Bhaji

INGREDIENTS:-

Vegetables: beans, potatoes, carrot, green peas and cauliflower
Onion - 1 big chopped
Tomato - 1 chopped
Ginger garlic paste - 1 tablespoon
Cumin seeds - 1/2 teaspoon
Dhania powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Red chilly powder - 1 teaspoon
Pav bhaji masala powder - 2 tablespoon
Oil/Ghee - 1 tablespoon
Salt - as per taste
Water - if required
Coriander leaves - 1 tablespoon chopped
Lemon juice - 1 teaspoon


METHOD OF PREPARATION:-

• Grind the onion to a paste and keep aside in a bowl
• Grind the tomato to a puree and keep aside in a bowl
• Cut and boil the vegetables and after boiling mash them well
• Heat oil/ghee in a kadai and add cumin seeds
• Put the onion paste and fry till the raw smell goes
• Add the tomato puree and fry well
• Add the ginger garlic paste and fry till the raw smell goes
• Now add the boiled  and mashed vegetables and mix well. Add water if required
• Add all the spices and salt and mix well
• Let it boil for few minutes
• Check for salt and sprinkle the chopped coriander leaves on top
• Add lime juice on top and mix well
• While serving serve with chopped onions and garnished with chopped coriander leaves and a piece of lime.

Roast the pav on a tava by adding ghee or butter on both sides

Palak ( spinach )Paneer

INGREDIENTS:-

Spinach leaves - a bunch
Coriander leaves - few strands
Kasoori methi - 1 tea spoon
Green chilly - 2 chopped
Ginger - 1" piece
Garlic - 6 cloves
Turmeric powder - 1 tea spoon
Garam masala powder - 1 tea spoon
Red chilly powder - 1 tea spoon
Pepper corns - 5
Salt - as per taste
Paneer pieces - 15
Onions - 1 big chopped and 1 small chopped finely
Tomato - 1 chopped
Water
Oil - 1 table spoon
Cumin seeds - 1 tea spoon
Coriander seeds - 2 tea spoon

METHOD OF PREPARATION:-

• Wash and chop the spinach thoroughly.
• Deep fry the paneer pieces and remove the excess oil with a tissue.
• In a vessel boil together spinach, cumin seeds, coriander seeds, pepper corns, green chilly, ginger, garlic, chopped big onion, chopped tomatoes and chopped coriander leaves for 10 minutes.
• Drain the water and allow it to cool.
• Grind the boiled ingredients in a mixer to form a fine paste.
• In a kadai, heat oil and fry the chopped small onion till golden brown.
• Add salt, turmeric powder and kasoori methi to this and mix well.
• Add the ground mixture and water required.
• Let it boil for 5 minutes.
• Add red chilly powder and garam masala powder to it and mix well. Let it boil for another 5 minutes until the required consistency is reached.
• Add the fried paneer pieces.

Bhindi Fry ( Okra fry )

INGREDIENTS:-

Okra - 1/4 kg chopped into cubes
Onion - 1 big finely chopped
Green chilly - 1 chopped
Tomato - 1 finely  chopped
Curry leaves
Salt - as per taste
Cumin seeds - 1 tea spoon
Red chilly powder - 1 tea spoon
Dhania powder - 1 tea spoon
Garam masala powder - 1 tea spoon
Oil - 2 table spoon
turmeric powder - 1 tea spoon

METHOD OF PREPARATION:-

• In a pan fry the chopped okra with a table spoon of oil till it becomes half boiled. Keep it aside.
• In a kadai heat the remaining oil and add cumin seeds.
• Add the curry leaves and chopped green chilly and fry well.
• Add the chopped onions and fry till it becomes brown in colour.
• Add salt and turmeric powder to this and mix well.
• Add tomatoes and fry till it becomes tender.
• Add all the spice powders and fry till oil separates.
• Now add the fried okra and mix well.
• Check if its boiled and adjust the salt and chilly.
• Serve with chapathi or pulkas.
  
  
  

Sweet Dosa

INGREDIENTS:-

Urad dal - 1 cup
Rice - 2 cups
Fenugreek seeds - few seeds
Salt - as per taste
Jaggery - 1 cup
Cucumber - 1


METHOD OF PREPARATION:-

• Soak rice and urad dal separately for 7-8 hours.
• Soak fenugreek seeds along with the urad dal.
• Grind the urad dal and fenugreek seeds with a little water to make a paste.
• After urad dal becomes a paste, add jaggery, cucumber and rice and grind all together to get a batter of required consistency.
• Be careful not to add water as cucumber and jaggery has water in it.
• Mix well and leave the batter over night to ferment.
• After 6-8 hours of fermentation add salt and water if required to the batter.
• Heat a non stick tawa and make tasty dosas.
  
  
  

Ceylonese Chicken Curry

INGREDIENTS:-

Chicken - 1 full
Turmeric powder - 1 teaspoon
Lemon juice - 2 tablespoon

for frying:
Oil
Cloves - 6
Cardamoms - 6
Cinnamon - 2 sticks

Onion - 1 sliced
Curry leaves - a few springs
Red chilli powder - 2 teaspoon
Garlic - 5 cloves
Ginger - 4 cm
Green chillies - 2
Coconut milk - 2 cups
Water - 2 cups
Salt - as per taste

METHOD OF PREPARATION:-

• Rub turmeric and lemon juice over the chicken pieces and leave aside for 1/2 hour.
• Make a paste of ginger, garlic and green chillies.
• Heat oil and fry the whole spices till fragrant. Add the onion and curry leaves and saute till onion turns brown.
• Add in the chicken pieces and stir fry over sim flame until the chicken changes colour.
• Add in the rest of the ingredients and boil till chicken is thoroughly cooked.

Prawns Sukka

INGREDIENTS:-

Prawn - 1 cup ( shelled and De-veined )
Lemon juice - 1/2 table spoon
Oil - 3 tablespoon
Cumin seeds - 1 teaspoon
Curry leaves - 4
Onion - 1 medium sized  ( finely chopped )
Tomato - 2 medium sized ( finely chopped )
Coconut milk - 1/2 cup
Turmeric powder - 1/4 teaspoon
Fresh coriander leaves - a few springs
Salt - as per taste

for paste:

Onion - 2 sliced
Dry coconut - 1/4 cup grated
Dry red chillies - 4
Cardamoms - 4
Cloves - 4
Cinnamon - 1" stick
Star anise - 1
Stone flower - 1
Coriander seeds - 2 teaspoon
Cumin seeds - 1/2 teaspoon

METHOD OF PREPARATION:-

• Marinate prawns with salt and lemon juice for an hour.
• Roast sliced onions in 2 teaspoons of oil on a tawa till light  golden brown.
• Roast grated dry coconut on a hot tawa until light brown. Keep aside.
• Dry roast dry red chillies, cardamom, cloves, cinnamon, star anise, stone flower, coriander seeds and cumin seeds one by one.
• Grind all ingredients into a fine paste with a little water.
• Heat the remaining oil in a pan. Add cumin seeds, cook until brown, add curry leaves and chopped onion. Continue cooking until onion turns golden brown.
• Add chopped tomatoes and cook till the tomatoes are completely mashed.
• Add ground paste and saute for 3 minutes. Add prawns and mix well.
• Cook on low heat for 10 minutes. Add coconut milk and  turmeric powder.
• Adjust salt and mix well.
• Cook for another 2 minutes and serve hot garnished with chopped coriander leaves.

Prawn Fry

INGREDIENTS:-

Prawns - 15 medium sized ( shelled and deveined )
Lemon juice - 1 1/2 table spoon
Turmeric powder - 3/4 teaspoon
Red chilli powder - 3 teaspoon
Ginger paste - 1 1/2 teaspoon
Garlic paste - 1 1/2 teaspoon
Oil - for shallow fry
Rice flour - 4 table spoon
Semolina - 4 tablespoon
Salt - as per taste

METHOD OF PREPARATION:-

• Wash prawns under running water, drain excess water and press between the folds of an absorbent cloth to dry.
• Marinate with salt and lemon juice for 15 minutes.
• Mix together turmeric powder, red chilli powder, salt, ginger paste, garlic paste and apply this to the prawns. Keep them covered for 30 minutes in a refrigerator.
• Heat oil on  a tawa.
• Mix rice flour and semolina and spread on  a plate. Dust the prawns with this mixture and shallow fry till golden brown on both the sides.
• Drain on an absorbent paper and serve hot.

Chicken Roast

INGREDIENTS:-

Chicken - 1 1/2 Kg
Ghee - 6 tablespoon
Sugar - 3 tablespoon
Onion - 4 finely chopped
Tomato - 4 cut into small pieces
Ketchup - 3 tablespoon
Vinegar - 3 tablespoon
Pepper powder - 1 teaspoon
Garam masala powder - 1 teaspoon
Salt - as per taste

METHOD OF PREPARATION:-

• Clean and cut the chicken into pieces. Take a pan and heat the oil add sugar and make it brown. Add little crushed ginger and garlic. Add chopped onion and tomatoes and fry for two minutes then add salt, pepper powder, garam masala powder, ketchup, chilli sauce and vinegar and cook for two minutes then add the chicken pieces and mix well.
• Cover with a plate with little water on top and cook for 10-15 minutes on a medium flame.
  

Rajasthani Khadi

Ingredients

For the kadhi4 cups curds (dahi), beaten
2 tbsp besan (Bengal gram flour)
1/4 tsp turmeric powder (haldi)
salt to taste
For the pakodis 1 cup besan (Bengal gram flour)
2 tbsp chopped coriander (dhania)
1/4 tsp turmeric powder (haldi)
a pinch of baking soda
1 tsp cumin seeds (jeera)
2 green chillies, finely chopped
salt to taste
oil for deep-frying
For the tempering12 mm. (1/2") stick cinnamon (dalchini)
2 cloves (laung / lavang)
2 whole dry kashmiri red chillies
1/2 tsp fennel seeds (saunf)
1/2 tsp coriander (dhania) seeds
1/2 tsp cumin seeds (jeera)
1/4 tsp fenugreek (methi) seeds
2 tsp grated ginger (adrak)
4 to 6 curry leaves (kadi patta)
1/2 tsp chilli powder
2 tbsp oil

Method of preparation:-For the pakodis

• Mix all the ingredients for the pakodis except the oil and add a little water to make a thick batter.
• Heat the oil in a kadhai and drop spoonfuls of the batter into the hot oil.
• Deep fry till the pakodis are crisp and golden brown. Drain on absorbent paper. Keep aside.

For the kadhi

• Heat the oil in a pan and fry the ingredients for the tempering for 2 minutes. Keep aside.
• Mix the curds, gram flour, turmeric powder and salt with ½ cup of water and bring to a boil. Pour the tempering over the mixture.
• Simmer for 10 to 12 minutes.

How to proceed
Add the pakodis to the hot kadhi and mix well. Serve hot

Kara Kolumbhu

Ingredients:
Tamarind - 1 big lemon sized ball. (if using tamarind concentrate, use half teaspoon)
Onion - 1
Tomatoes - 2 small
Green chillis - 2
Ginger Garlic Paste - tsp  (grind  1 teaspoon peeled & chooped  ginger and 2 to 3 pods garlic)
Oil (preferably sesame seeds/gingily oil)
Mustard Seeds 1/2 tsp
Urad dhal - 1tsp
Cumin seeds - 1 tsp
Curry leaves as required.( A little more curry leaves will add to taste)
Turmeric Powder - a pinch
Red Chilli Powder - depending on spice required
Asafoetida Powder - a pinch
Raw rice - 2 tsp
Pepper - 6 whole grains
A small piece of jaggery is desired
Salt to taste

Method of preparation:-

 Grind 1/2 onion,Raw rice,pepper,curry leaves,ginger & garlic adding very little water into a fine paste and keep it aside.

Soak the tamarind in water and extract thick juice from it. (If using tamarind concentrate, dilute it with water to get the extract)

Soak the tomato in hot or boiling water for a few minutes. Pour off the water. Immediately rinse with cold water. Remove the skin . Chop and keep it aside.

Chop the remaining half onion into fine pieces

Heat oil in a kadai. Fry the mustard seedsand wait for it to sputter.Now  add the urud dal, green chillies, curry leaves, cumin seeds and fry till the dhal become light brown.

 Add the onion and fry until it become tender & light brown

Add the tomatoes. Fry for a couple of minutes and add the ground masala, turmeric powder, tamarind extract, red chilli powder and salt to taste.

Pour 2 cups of water and allow it to boil. Stir occasionally.

After some time, the kuzhambu will start thickening.

 Add the Jaggery.

Stir and turn off the heat.

• Serve it with hot white rice. Can also be served with Idlis and Dosas.

Dry Fish Curry

INGREDIENTS:-

Dry fish chunks - 250g
Tamarind - 50g
Onion - 1 big chopped
Coriander powder - 2 teaspoon
Red chilli powder - 2 teaspoon
Grated coconut - 3 teaspoon
Cumin seeds - 1/2 teaspoon
Fenugreek seeds - 1/4 teaspoon
Sesame oil - 4 teaspoon
Curry leaves - few
Salt - as per taste


METHOD OF PREPARATION:-

• De seed tamarind and soak in water for 20 minutes
• Wash the dry fish chunks and soak separately to remove excess salt
• Heat a wok, add 2 teaspoon sesame oil, chopped onions and fry till brown
• Add grated coconut and fry till it becomes brown
• Add fenugreek and cumin seeds and fry a little, add coriander powder and red chilli powder.
• Remove from the flame and cool for a while
• Add soaked tamarind along with fried masala in a blender and blend to a fine paste.
• Heat the wok, pour the remaining oil and shallow fry the washed dry fish chunks.
• Remove and keep it aside
• In the same oil add curry leaves to splutter, add the ground masala paste and enough water to boil.
• Add dry fish chunks
• and salt and cook on a medium flame for 10-15 minutes.
• Reduce the gravy till it thickens.
• Serve hot with steamed rice.

Choco Brownie with Almonds and Nuts

INGREDIENTS:

Flour - 1 cup
Sugar - 3/4 cup
Eggs - 2
White butter - 1/2
Baking powder - 1 teaspoon
Sodium-bi-carbonate - 1/2 teaspoon
Milk - 5 tablespoon
Cocoa powder - 3 tablespoon

METHOD OF PREPARATION:

• Grease a microwave safe cake dish.
• Sieve flour, cocoa powder, sodium-bi-carbonate and baking powder in a bowl.
• In a separate bowl, beat eggs, white butter and sugar till fluffy and creamy.
• Mix sieved flour mixture with the beaten sugar mixture slowly. Add milk and stir it gradually.
• Pour cake batter in the greased microwave safe dish.
• Microwave for 10 mins at 60% power.
• Cool for 10 mins.
• Garnish with your favourite icing
• Serve with tea
  
  
  

Shrikhand

INGREDIENTS:

Thick curds - 1 Kg
Powdered sugar - 3/4 cup
Saffron - few strands
Warm milk - 1 tablsespoon
Cardamom powder - 2 teaspoon

For garnish:
Pistachio slivers
Almond slivers

METHOD OF PREPARATION:

• Hang the curds in a muslin cloth in a cool place for minimum of 3 hours until all the liquid has drained off the curds.
• Mix saffron strands into the warm milk until it dissolves.
• Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and blend using a hand blender.
• Serve garnished  with slivers of pistachios and almonds.
  
  
  

Coondapur Chicken

INGREDIENTS:

Chicken - 1 Kg
Ghee - 2  tablespoon
Coconut milk - 2 cups
Onion - 2 finely chopped
Salt - as per taste
Lemon juice - 2 tablespoon

For paste:-

Oil - 2 teaspoon
Whole red chilly - 8
Coriander seeds - 1 tablespoon
Cumin seeds - 1 teaspoon
Peppercorns - 8
Feugreek seeds - 1/2 teaspoon
Coconut - 1/2 cup scrapped
Garlic - 10 cloves
Turmeric powder - 1 teaspoon

METHOD OF PREPARATION:

• Lightly roast the whole red chillies, coriander seeds, cumin seeds, peppercorns and fenugreek seeds in 2 teaspoons of oil. Grind to a fine paste along with coconut, garlic, turmeric powder and half a cup of water.
• Heat one tablespoon of ghee in a kadai. Add half of the chopped onions and ground paste. Saute for 2 minutes then add chicken, coconut milk, salt and lemon juice. Cover and cook for 10 minutes or till the gravy thickens.
• Heat the remaining ghee in a pan. Add the remaining chopped onions and saute till light golden brown. Add the cooked chicken and half a cup of water and cook for 5 minutes.
• Serve hot with rice, dosa or Indian bread.

Achaar Murgh

INGREDIENTS:

Chicken - 1 kg
Red chilly powder - 4 teaspoon
Ginger paste - 1 tablespoon
Garlic paste - 1 1/2 tablespoon
Cumin powder - 2 teaspoon
Coriander powder - 1 1/2 teaspoon
Lemon juice - 10 to 12 tablespoon
Green chillies - 6 (cut into half lengthwise)
Curry leaves - 1/4 cup chopped
Salt - as per taste

For tempering:-

Cumin seeds - 2 teaspoon
Mustard seeds - 1 teaspoon
Fenugreek seeds - 1 teaspoon
Oil - 4 to 5 tablespoon


METHOD OF PREPARATION:

• Wash and pat dry chicken to drain out the water completely. Place the chicken in a deep bowl and add all the ingredients except the ones for tempering.
• Keep the marinated chicken aside for 1 hour.
• Heat oil in a kadai. Add cumin, mustard and fenugreek seeds. Add whole red chillies. When the colour of the red chillies darken, remove from fire. Add the marinated chicken. Mix well.
• Return the kadai to heat. First cook chicken on high flame, stirring continuously for 3-4 minutes till it turns whitish on all sides. Cover and cook on medium fire for another 10 minutes or till the chicken gets tender and the water dries up. Stir once or twice in between.
• Serve hot as a starter.

Era Murungakai Theeyal - Prawns and drumstick curry

INGREDIENTS:

Prawns - 1/2 Kg
Drumsticks - 2 ( cut into lengthy pieces)
Green chillies - 3
Tomato - 1 (finely cut)
Turmeric powder - 1/2 teaspoon
Onions - 4 (sliced)
Mustard seeds  - 1/2 teaspoon

For frying:-

Scrapped coconut - 1 cup
Turmeric powder - 1/2 teaspoon
Red chilly powder - 1 teaspoon
Coriander powder - 1 teaspoon
Fennel seeds - 2 teaspoon
Curry leaves - 2 teaspoon
Salt - as per taste

METHOD OF PREPARATION:

• Clean the prawns and cook with turmeric powder and salt.
• In a pan pour 2 tablespoon of oil and fry the onions till they turn brown.
•  Add green chillies and tomato and fry till tomato becomes tender.
• Add the drumsticks and stir adding salt and 1/2 cup water to cook on medium flame.
• In other heavy bottomed pan, fry coconut with fennel seeds till brown,
• To it add turmeric powder, chilly powder and coriander powder.
• Grind the fried items to a paste and keep aside.
• Add the ground paste and cooked prawns to the cooked drumsticks and add 1 cup of water and let the gravy thicken.
• Season the curry with mustard seeds and curry leaves.

Rice bread - Kai Pathiri

INGREDIENTS:

Roasted rice flour - 1 cup
Scrapped coconut - 1/2 cup
Small onions (shallots) - 3 (finely chopped)
Salt - as per taste


METHOD OF PREPARATION:

• In a bowl pour 1 cup water to the scrapped coconut and chopped shallots.
• Squeeze out the coconut milk and sieve out the coconut and shallot mix.
• Keep a pan on the flame, pour 1 cup water and add  the squeezed coconut with salt.
• On boiling add the roasted rice flour and stir to make a dough. Knead it well to make balls of even size.
• On a banana leaf greased with coconut oil, place a ball and lightly press it with hands to make discs.
• Heat a tawa and cook the pathiris turning both sides.
• These pathiris are to be lightly soaked with the extracted coconut milk while eating.  

Spicy Tomato Rice

INGREDIENTS:

Boiled rice - 3 cups

Chopped coriander leaves - 4 tablespoon

Oil - 2 tablespoon

Carom seeds (ajwain) - 3/4 teaspoon

Onion - 2big (finely chopped)

Tomato puree - 6 tablespoon

Tomato ketchup - 1 tablespoon

Salt - as per taste
Red chilli powder - 1 teaspoon

Pepper powder - 3/4 teaspoon

METHOD OF PREPARATION:

• Heat oil in a kadai, reduce the flame and add ajwain seeds.
• After half a minute add onions and stir fry till light brown.
• Add tomato puree and cook for a minute.
• Reduce flame, add tomato ketchup, red chilli powder, salt and pepper.
• Add the rice. Stir fry gently for 2 minutes.
• Add chopped coriander leaves. Mix well.

Dum ka Murg

INGREDIENTS:-
(serves 4-6)

Chicken with bones - 800 grams
Onion - 3 thinly sliced
Curd - 1 1/2 cup whisk till very smooth
Salt - as per taste
Turmeric powder - 1/4 tea spoon
Oil - 1/4 cup

Grind together:

Green chillies - 10 chopped
Ginger - 1 tea spoon chopped
Garlic - 1 tablespoon chopped
Water melon seeds - 1 table spoon
Almonds -  6 blanched and chopped
Curd - 1/4 cup

Crush together:

Shah jeera(black cumin) - 1 tea spoon
Cloves - 4
Cardamoms - 2

METHOD OF PREPARATION:-

• Grind together green chillies, ginger, garlic, watermelon seeds and almonds with 1/4 cup curd till smooth. Whisk the remaining curd, salt and turmeric powder with a blender till smooth and keep aside.
• Wash and pat dry the chicken pieces. Add the green chilli paste and the whisked curd. Mix well. Marinate the chicken for 2 hours in this mixture. Keep in the refrigerator.
• Heat oil in a pan and add onions. Cook for 10 minutes till they turn brown.
• Add marinated chicken in it and cook for about 8 minutes till the oil separates. Do not cover while cooking. Add enough water and cook for another 5 minutes or until the chicken becomes tender.
• When the chicken is ready, add the crushed spices and cover the pan for the flavours to be absorbed.

Chowgra -- Nawabi sabji with six different vegetables

INGREDIENTS:-

Potatoes - 2 ( cut into 3/4" pieces )
Carrots - 2 medium ( cut into 1 1/4" thick slices )
French beans - 12 to 15 ( cut into 1 1/2" pieces )
Cauliflower - 10 to 12 1" sized florets
Brinjals - 2 ( thin, long - cut into half lengthwise and then cut diagonally into 1 1/2" pieces )
Frozen or boiled green peas
Onion - 3 medium - thinly sliced
Ginger paste- 1 teaspoon
Garlic paste - 1 teaspoon
Salt - as per taste
Turmeric powder - 1/4 teaspoon
Red chilly powder - 1 teaspoon
Yogurt - 1 cup ( whisked till very smooth )

INGREDIENTS for grinding:-

Green cardamoms - 2
Cloves - 4
Bay leaf - 1
Cinnamon - 1/4 " piece
Shah jeera - 1/4 teaspoon


METHOD OF PREPARATION:-

• Heat oil in a kadai. Deep fry potatoes on low medium heat till golden and almost cooked. Remove from oil. Add cauliflower and fry till light golden, for about 2 minutes. Add brinjal and deep fry till they start changing colour. Add the carrots and fry for just a minute to retain their colour. Similarly fry the beans for just a minute. Set everything aside.
• Remove the excess oil from the kadai, leaving about 4 tablespoon oil. Heat the remaining oil and fry onions till golden brown in colour.
• Reduce the heat. Add ginger and garlic and fry for a minute. Add salt, turmeric and red chilli powder. Sprinkle 2-3 tablespoon water and simmer for 2 to 3 minutes for the spices to blend well.
• Keeping the heat to a medium, add the fried vegetables and whisked yogurt. Stir and cook at medium low heat, till the vegetables are fully cooked. Sprinkle a little water while cooking if required.
• Add the ground spices and mix well.
• Serve hot with rotis.

Malabar Chicken Curry

Ingredients

Chicken - 1 kg

(cut into medium sized pieces)

Onion - 3 nos

(grind without water)

Tomato - 2 nos

(grind without water)

Ginger paste - 1 tsp

Garlic paste - 1 tsp

Thick coconut milk - 1/2 cup

Thin coconut milk - 1 cup

Chilly powder - 1 tsp

Coriander powder - 2 tsp

Turmeric powder - 1/2 tsp

Garam masala powder - 1 tsp

Curry leaves - 1 stalk

Mustard seeds - 1 tsp

Cloves - 3 nos

Salt - As reqd

Oil for frying    

 Method of preparation:-

   

• Heat oil in a pan.
• Splutter mustard seeds.
• Add cloves and curry leaves.
• Add onion and tomato and saute for a few mins.
• When the color changes, add ginger and garlic paste and saute, till the raw smell goes away.
• Add the chicken pieces along with coriander, chilly, turmeric and garam masala powders.
• Mix well and stir for few mins.
• Add thin coconut milk.
• Add water as required and salt to taste.
• When chicken is fully cooked, add thick coconut milk and allow it to simmer for a few mins.