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.