MINT PULAO

MINT PULAO RECIPE

Ingredients :

Raw rice /Basmati rice - 1
cupMint leaves - 1/4 cup (small bunch)
Corriander leaves - 1 tbspGreen
peas - 2 tbsp
Potato - 1 medium sized
Onion - 1 1/2 no
Grated coconut - 5 tbsp
Green chillies - 2 nos
A small piece of ginger
Tamarind pulp - 1/2 tsp (concentrate)
Oil - 1 tbsp (or ghee)
Cloves - 2 nos
Cinnamon stick - 1 no
Bay leaf - 1 no
Cardamom - 1 no
Salt to taste

Method :

1. Heat 1 tsp of oil, add green chillies, ginger, 1/2 onion, mint leaves, corriander leaves & salt to taste.  Allow it to cool.

2. Grind the cooked mint leaves mixture with the grated coconut & tamarind pulp to smooth paste.

3. Heat oil / ghee in the pressure cooker, add cinnamon stick, cloves, cardamom, bay leaf & finely chopped onion.  Saute till tender.

4. Add grounded paste, green peas, diced potato & rice.  Add enough water (For 1 cup raw rice = 2 cups of water ; 1 cup basmati rice = 1 cup of water) & salt to taste.

5. Serve with raita.

CORN AND PEAS PULAO

CORN AND PEAS PULAO RECIPE

Ingredients:

Basmati rice - 1 1/2 cup
Corn kernels -1/2 cup
Green peas - 1/2 cup
Onion - 1 large finely chopped
Cinnamon sticks -1 piece
Cardamom -2
Bay leaves -1
Cloves -2
Turmeric powder - 1/4 tsp
Ginger garlic paste -1 tbsp
Green chilli -4
Coriander and mint leaves
Butter/oil/ghee as required

Method:

1. Soak rice for 15 minutes  in water and drain.

2. Heat butter/oil or butter in a thick bottom cooking pan.Add cardamom,cinnamon,cloves and bay leaves.Saute it.

3. Now add sliced onion and saute finely.Then add ginger -garlic paste,turmeric powder  and chopped green chillies.Toss until the raw smell  disappears.

4. Now add drained rice and fry for 2 or 3 minutes.Add green peas and corn kernels.Saute again.

5. Add 3 cups of water and cook on medium -high flame with lid closed until the rice is cooked and the water is fully absorbed.

6. Decorate with chopped corainder and mint leaves.Serve with raita.

PANEER BRIYANI

PANEER BRIYANI RECIPE

Ingredients:

1 cup Basmati rice
1 onion, sliced
1 -1/2 tblsp ginger-garlic paste
1 tsp green chilli paste
3 tblsp ketchup
1/2 roma tomato chopped
1 cup paneer cubes
3 tblsp yogurt
1/2 tsp garam masala
Palmful of dried parsley(optional)
1/2 tsp butter , oil each
Salt to taste
2 tblsp whole cashewnuts
sugar

Method :

1. Wash the rice, soak and keep aside.Put 2 cups of water to boil.

2. Heat the butter and oil in a pressure cooker, add the cashewnuts & fry until golden brown. Remove & keep aside.

3. In the same oil fry onion, ginger, garlic and green chilli paste and stir for a few seconds.

4. Then add the tomato, ketchup and paneer cubes and cook for some time.

5. Then add garam masala  drained rice. Fry for 30 seconds.

6. Then add whisked yogurt, parsley, sugar, 2 cups of hot water and salt and pressure cook on high until you hear the pressure had built up.

7. Reduce the stove to med or med -low  cook for 3 mins only.

8. After 3 mins remove from stove , let cool for 5 mins.

9. After 5 mins forcefully allow the steam to escape by lifting the whistle.

10. Fluff the pulao with a fork/spoon gently, transfer to a serving dish.

11. Garnish with fried cashew parsley.

MUSHROOM BRIYANI

MUSHROOM BRIYANI RECIPE

Ingredients

Basmati Rice - 2 cups
Mushroom - 8 0Z pack
Onion - 1
Tomato - 3 or 4 medium
Green chillies - 2 slit long
Ginger and garlic paste - 1 1/2 tbsp
Coconut milk - 1 cup
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Garam Masala powder/Biryani Masala - 1 tsp
Mint and coriander leaves - few
Lime juice - Half of a small lime
Bay Leaf - 2
Cardamom - 2 or 3
Clove - 3
Cinnamon - 2 small piece
Cumin seeds - 1 tsp
Salt as needed
Oil - 3 tbsp

Method

1. Wash rice and drain water and keep it aside for 20 mts.

2. Clean and cut mushroom into 4 pieces.

3. Heat oil in a pressure pan and add bay leaf, cardamom, clove, cinnamon and cumin seeds. Wait for few seconds and add onions cut lengthwise thinly. Fry till nice brown.

4. Next add green chillies and ginger and garlic paste. Saute for a minute until raw smell leaves.

5. Then add chopped tomatoes. Fry till they mashed and pulpy and water leaves out and oil floats on top.

6. Next add chopped mushroom and saute for a minute or two and then add all the masala powders and mix and immediately add the drained rice. Fry for a minute, also add mint and coriander leaves.

7. Next add coconut milk and 3 cups of water. Also add salt and lime juice. Reduce flame and cover and cook till done or transfer to a rice cooker and cook till done. 8. Serve with any raita or gravy.

BISI BELE BATH

BISI BELE BATH RECIPE

Ingredients

Rice - 1 cup
Toor Dal (Red Lentils) - 3/4 cup
Water - 5 cups
Onion - 1/2 (chopped)
Tomato - 2 (chopped)
Mixed Vegetables - 2 cups
(You can use whatever you have on hand like brinjal, ashgourd, capsicum, carrot, potatoes, Green Peas, Drumstick, Yam, Beans, cauliflower, zucchini, yellow squash etc)
Turmeric Powder - 1/4 tsp
Salt - to taste
Tamarind Juice - 1/4 cup (or as needed)
Ghee - 2 tblsp
Sesame Oil - 1 tblsp

For Masala

Channa dal - 1.5 tblsp
Urad dal - 1 tblsp
Dry Red Chillies - 5
Black Peppercons - 4
Corriander seeds - 2 tblsp
Dry Coconut Powder/ Fresh Grated Coconut - 3-4 tblsp
Cumin seeds - 1/4 tsp
Curry Leaves - 1 spring
Poppy Seeds - 1 tsp (optional)
Whole Garam Masala - 1" piece cinnamon, 2 cloves, 1 cardamom

For Seasoning

Ghee - 1 tblsp
Mustard seeds - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Cashews - 10
Curry Leaves - 1 spring
Asafoetida - a pinch
Dry Red Chillies - 2

Method

1. Wash the rice and toor dal. If you have time, soak it for 10 minutes. Wash and chop the vegetables in big chunks so that it doesn't get completely mashed up.

2. Take a pressure cooker or a heavy bottomed pan and add the rice, lentils (toor dal), 1 tblsp sesame oil, onion, tomatoes and all the other vegetables.

3. Add 5 cups of water, required salt and turmeric powder. Close the cooker and pressure cook for 3-4 whistles.

4.  Alternatively if you are using a heavy bottomed pan, cook for about 45 minutes till the rice, dal and vegetables are soft.

5. In the meantime, dry roast all the ingredients under 'Spice Mix' on low heat till everything turns light brown. Cool it and make a coarse powder. You can also add some water and make a paste.

6. After the pressure has gone down from the cooker, open the lid and turn on the heat again.

7. Mix the coarsely ground spice and the tamarind juice with the rice.
         
8.  Heat ghee in a seperate small pan and splutter the mustard seeds. Fry the fenugreek seeds, cashews on a low heat for 30 seconds. Add the curry leaves, dry red chillies and asafoetida to this.

9. Add this hot tempering to the bisi bele bath. Mix everything together and let it cook on low heat for about
10 minutes till all the flavours blend up.

10. Finally add 2 tblsp of fresh ghee and switch off. Serve it piping hot with some potato chips, papad, salad or some fry.

CARROT RICE

CARROT RICE RECIPE

Ingredients

Rice - 1 cup (uncooked) or 2 cups cooked rice
Grated carrot - 1 cup (about 3 carrots)
Onion - 1 (chopped)
Green chilly - 2 (slited)
Turmeric powder - 1/4 tsp
Salt - as needed
Oil - 1 tblsp
Cilantro - for garnish

For tempering

Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad dal - 1 tsp
Curry Leaves - 1 strand
(You could also use channa dal and some cashew nuts for tempering)

For Masala

Corriander seeds - 1 tsp
Dry red chillies - 3-4
Peanuts - 1 tblsp
Grated Coconut - 2 tsp

Method

1. Cook the rice seperately and keep it aside. Spread it on a tray to ensure that the grains dont stick to each other.

2. Heat little oil (2 tsp) in a pan and splutter the ingredients under 'for tempering'.

3. Add the chopped onions and green chilly and fry for 2-3 minutes.

4. Add turmeric powder and the grated carrot and fry for another 2-3 minutes.

5. Toss in the rice and required salt.(If you are in a hurry you could stop with this but I like to go further and add some more flavoring.)

6. Heat 1 tsp of oil in a small pan and fry the ingredients under 'for masala' until it turns nice and golden brown.

7. Coarsely grind it and toss this powder along with the rice. This adds nice flavour and crunch to the rice.

8. Garnish with ribbons of carrot and finely chopped cilantro and serve with some raita.

MANGO RICE

MANGO RICE RECIPE

Ingredients

Basmati rice - 1 cup (cooked)
Mango - 1 cup (Grated)
Mustard seeds - 1 tsp
Urad Dal - 1 tsp
Channa Dal - 1 tsp
Ginger - small amount (chopped)
Red chillies - 2
Green Chillies - 2
Curry leaves
Cilantro
Turmeric powder - a pinch
Salt - to taste
Oil -  tblsp

Method

1.Heat oil in a pan, pop mustard seeds, Urad dal and Channa dal.

2.Add Chopped ginger, Red chillies , Green chillies, Curry leaves and Turmeric powder.

3.Add Grated Mango, Salt and saute well till mango is tender.

4.Add Cooked rice and mix well.

5.Garnish with Cilantro.

PEAS PULAO

PEAS PULAO RECIPE

Ingredients

Basmati rice – 2 cups
Green peas - 1 cup
Onion - 1 big/ 2 small (cut lengthwise)
Ginger- Garlic paste – 1 tsp
Green chilli -3 (finely chopped)
Bay leaf - 1
Cloves - 3
Cinnamon stick - 2
Cardamon - 2
Cumin seeds - ¼ tsp
Water - 2 cups
Coconut milk (diluted with water) – 1.5 cups
Salt - to taste
Oil - 2 tblsp
Ghee - 2 tblsp
Fried curry leaves – 8-10 (for ganish)
Corriander leaves( Cilantro) – for garnish

Method

1. Soak the basmati rice in water for 10 minutes and drain the water completely.

2. Heat 1 tblsp of ghee in a pan and fry the rice till it releases a nice aroma. Remove and keep aside.

3. Now heat oil and the remaining ghee in the pan and add bay leaf, cinnamon, cloves, cardamom and cumin seeds.

4. Add the green chillies, onions and ginger-garlic paste and fry everything for 5 minutes until the everything becomes tender.

5. Now add this mixture along with salt, green peas, fried rice, coconut milk and water in a rice cooker.

6. Once the rice is done, garnish with cilantro. Serve with spicy chicken curry.

MINT THOGAYAL

MINT THOGAYAL RECIPE

Ingredients

Mint leaves - 1 cup tightly packed
Urad dal - 2 tbsp
Red chillies - 2
Hing - a pinch
Tamarind - 1/4 tsp tamarind paste or a small bit tamarind
Oil - 2 tsp

Method

1. Clean and wash the mint leaves. Drain the water completely.

2. Heat oil in a kadai/pan, add mustard seeds, when it splutters, add urad dal, hing and red chillies.

3. Saute until dal turns golden brown. Switch off the flame.

4. Add the mint leaves and saute in the heat of the pan itself.

5. After it cools, grind it a bit coarsely along with tamarind and salt.

6. This thuvaiyal is very flavorful and tastes great when mixed with hot rice topped with a tsp of ghee or sesame seed oil.

PALAK DAL

PALAK DAL RECIPE:

Ingredients

300g masoor dal (red lentils)
825ml water
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon chilli powder
500g spinach, rinsed and chopped
30g ghee
1 onion, chopped
1 teaspoon ground cumin
1 teaspoon mustard seed
1 teaspoon garam masala
125ml coconut milk

Method:

1. Rinse dal and soak for 20 minutes.
2. In a large pan, bring water to the boil and stir in salt, dal, turmeric and chilli powder.
3. Cover and return to the boil, then reduce heat to low and simmer for 15 minutes.
4. Stir in the spinach and cook 5 minutes, or until dal is soft. Add more water if necessary.
5. In a small pan over medium heat, melt ghee and stir fry onions with cumin and mustard seeds, stirring often.
6. Cook until onions are transparent, and then combine with dal.
7. Stir in garam masala and cook until heated through.

Note: 

Can add coconut milk with garam masala for a variation.

BREAD POTATO ROLLS

BREAD POTATO ROLLS RECIPE:

Ingredients:

4 bread slices, bread should be firm
2 medium size potatoes boiled peeled and mashed
1/4 cup green peas boiled
1 teaspoon oil
1/4 teaspoon cumin seeds (jeera)
1/2 teaspoon salt
1/8 teaspoon red chili powder
1/2 teaspoon mango powder (amchoor)
1 tablespoon finely chopped cilantro (hara dhania)
1 green chili (hari mirch) minced; adjust to taste
1 teaspoon finely chopped ginger
Oil to fry

Method

1. Heat the oil in a frying pan and add cumin seed. As cumin seed starts cracking add green peas, green chili and ginger, stir for a few seconds. Add potatoes and all the spices, chili powder, mango powder, salt, cilantro, stir fry for a minute. Turn of the heat. Taste the mix it should be little spicier then you prefer as it will taste milder after filling in bread. Set aside.

2. Trim the edges of the bread slices, cut into two pieces. Set aside.

3. Take about 1-1/2 tablespoons of mixture and roll them in oval shape. Make 12 rolls. The size of potato roll will depend on the size of the bread.

4. Take small bowl of water for wetting the bread.

5. Take one slice of the bread and dip in the water lightly on one side. Place the slice in between your palms and press squeezing out the access water. This will make the bread moist.

6. Place the filling in the center of this bread and completely cover it all around giving the oval shape. Repeat and make all the rolls. Before frying let them sit for about 5 minutes. This will evaporate some of the water from the bread and it will absorb less oil when frying. The Bread Rolls will also be crispier.

7. Heat the oil in a frying pan on medium high heat, and drop the rolls slowly not over lapping.

8. Fry the Bread Rolls until they are golden brown, turning occasionally. This should take about 2-3 minutes.

9. Take them out over paper towel. Serve them hot with Hari Cilantro Chutney and Tamarind Sweet and Sour Chutney.

MILAGU CURRY

MILAGU CURRY RECIPE:

Ingredients

Tamarind -1 lemon sized ball
Garlic -50 grams
Gingelly oil -3 tbsp (Sesame seed oil)
Curry leaves -handful
Turmeric powder - a pinch
Salt -as required

For grinding

Whole black Pepper-2 tsp
Coriander seeds-2 tsp
Toor Dal -1 tsp
Red chillies-2
Raw rice-1/4 tsp
Garlic- 2 cloves

Fry the above ingredients mentioned under grinding in a tsp of gingelly oil and grind it to a smooth paste along with a handful of curry leaves.Keep aside.

For seasoning

Mustard-1/2 tsp
Fenugreek seeds-1/4 tsp
Asafoetida/ hing -a pinch
Red chillie-1
Curry leaves -little

Method

1. Heat 3 tbsp of gingelly oil/ sesame seed oil in a kadai, add mustard seeds, when it splutters, add fenugreek seeds, hing, red chilli, peeled garlic, curry leaves and saute for a few minutes.

2. Add the tamarind extract, salt needed, a pinch of turmeric powder and the grounded paste and bring it to boil.

3. After it boils, simmer and cook till it thickens and leaves oil. Serve with hot steaming rice.

Note:

This pepper kulambu can be refrigerated for 3-4 days.

AVIYAL

AVIYAL RECIPE:

Ingredients:

Ash gourd -3/4 cup (white pumpkin)
Cucumber - 1 cup
Carrot -1
Drumstick -1
Beans -6-7
Potato -1
Raw plantain -1
Raw Mango - few pieces (5-6 medium size pieces)
Elephant foot yam -100 grams (chenna kizhangu)
Curd -2 tbsp

For grinding

Grated coconut - 1 cup
Cumin seeds /Jeera - 1/2 tsp
Green chilli -3

For seasoning

Coconut oil - 2-3 tsp
Curry leaves - few

Method:

1. Since each vegetable needs different time for cooking, I cooked cucumber, plantain and ash gourd together in a pan separately adding salt needed for that alone. When it is half cooked, add chopped raw mangoes.

2. Pressure cook the rest of the vegetables adding salt and turmeric powder for 2 whistles.You can cook in open pan also.The vegetables should be soft but not mushy. (use very less water and cook)

3. Add the grounded coconut paste and cook for a few minutes. Remove from flame.

4. Add curd and mix well. Check for salt. Season with coconut oil and curry leaves.

5. It is a fantastic side dish for rice.

Note:

You can skip curd, if you are adding raw mangoes or add according to the sourness you want.

VEGETABLE BRIYANI

VEGETABLE BRIYANI RECIPE:

Ingredients:

Basmati rice – 1 cup
Onion – 1
Green chilli - 2 ( add more if you want hot)
Ginger - garlic paste - 2 ½ tsp
Tomato -1
Mixed Vegetables - 2 cups
( carrot, beans, cauliflower, fresh peas, potatoes )
Mint / pudina leaves – handful
Coriander leaves – handful
Lemon juice -1 tbsp
Turmeric powder – a pinch
Red chilli powder -1 tsp
Coriander powder – 2 tsp
Biriyani masala – 2 tsp (Available readymade)
Salt as required

For seasoning:

Oil – 1 tbsp
Whole garam masala – ( cloves - 3, cardamom -1, cinnamon – 1 inch piece)

For Garnishing: 

fried onions (optional)
Cut onions into thin strips and fry it in oil till golden brown. Add it before serving.

Method:

1. Heat oil, add whole garam masala, then add onions and sauté till it turns transparent.

2. Now add ginger-garlic paste and sauté for a few more minutes.

3. Add green chillies, all the vegetables, chopped tomatoes, turmeric powder, chilli powder, coriander powder, biryani masala, mint and coriander leaves, needed salt and sauté for some more time.

4. Add 2 cups of boiling water and lemon juice.( Check for salt by tasting the water ).

5 Transfer all the contents to a rice cooker and switch on the cooking mode. After it comes to keep warm mode, switch off .Transfer the rice to a hot pack or any other vessel to prevent the bottom from getting burnt.

6. Once done, mix it gently, garnish with fried onions and serve hot with raitha or papads.

Enjoy!!

Note:

You can pressure cook or cook it in a big pan or you can do everything directly in the rice cooker itself .Since I do not like to cook directly in the rice cooker, I did everything in a pan and transferred it to the rice cooker.

SWEET CORN CURRY

SWEET CORN CURRY RECIPE:

Ingredients:

Sweet Corn kernels - 1 Cup
Tomatoes chopped - 2
Onions chopped - 2
Cashews - 2 tbsp
Grated Coconut - ½ Cup
Green Chillies - 2
Oil - 2 tbsp
Cumin Seeds - ½ tsp
Black Pepper - ½ tsp
Coriander Powder - ½ tsp
Red Chilli Powder - 1 tsp
Garam Masala - ½ tsp
Ginger grated - ½ tsp
Tomato Puree - 2 tsp
Butter melted - 1 tbsp
Lemon juice - ½ tsp
Salt to taste
Coriander Leaves / Cilantro chopped for garnishing

Method:

1. Cook the Sweet Corn in sufficient Water and keep it aside.

2. Heat Butter in a pan. To this add chopped Tomatoes, Onions, Black Pepper, Ginger, Green Chillies and fry for few seconds.

3. Then add Cashews and further fry till it becomes light brown in colour.

4. Then add the Coconut and fry for a minute or two. Then grind this to a paste and keep it aside.

5. Next heat Oil in a pan, add Cumin Seeds and the ground masala along with Sweet Corn.

6. To this add the Red Chilli Powder, Coriander Powder, Garam Masala, Salt, Tomato Puree and mix well. Bring it to boil for 2 minutes.

7. Transfer into a serving dish and garnish with some chopped Coriander leaves / Cilantro and Lemon Juice.

VADAI CURRY

VADAI CURRY RECIPE:

Ingredients:

1 finely chopped Onion
1/2 cup finely chopped tomatoes
3 Garlic flakes
1 tsp ginger-garlic paste
1/2 tsp turmeric powder
1 tsp chilli powder
1 tsp salt to taste
1/2 cup grated coconut
1 tsp garam masala
1 tbsp refined oil
3 cups water

For Vadai:

1/4 cup gram dhal
1 tbsp toor dal
2 Red chillies
1 tsp saunf
1/4 cup chopped onion
few Coriander leaves and curry leaves
1 tsp salt

Method:

1. Soak the dhals for 30 mins and grind coarsely with the chillies,saunf and salt(without adding water).

2. Mix the onions, curry leaves and the coriander leaves with the batter.

3. Pour the batter in an oil coated idli plate and steam them for 12 mins.

4. Let it cool for some time and then cut it into small pieces.keep it aside

5. Grind the coconut with chilli powder,garam masala 1 cup of water and keep it aside.

6. Heat oil in a pan, add the onions,curry leaves, ginger-garlic paste, garlic flakes and chopped tomatoes.

7. When the oil floats on the surface, add the coconut masala, turmeric powder, salt and 2 cups of

8. water.when oil begins to separate, add the vadai pieces and coriander leaves and cook for 5 more minutes.

9. Serve this vadai curry with Appams or idlis.

CHETTINAD PEPPER CHICKEN

CHETTINAD PEPPER CHICKEN RECIPE:

Ingredients:

Chicken - 2 lbs
Oil - 4 tbsp
Cinnamon(Karugapatta) - 2 sticks
Cloves(Grambu) - 4 nos
Onion - 2 nos
(finely chopped)
Tomato - 1 no
(finely chopped)
Turmeric powder - 1 tsp
Salt - As reqd

For Masala:

Ginger - 2" piece
Garlic pods - 5 nos
Pepper - 2 tbsp
Dry red chillies(Kollamulaku) - 3 nos
Fennel seeds(Perinjeerakam) - 1 tsp
Cumin seeds(Jeerakam) - 1 tsp

Method:

1. Fry the ingredients for masala and grind it to a fine paste.

2. Heat oil in a big pan or a pressure cooker.

3. Add cinnamon, cloves and chopped onions and saute, till the onions turn golden brown.

4. Add turmeric powder.

5. Add chicken and ground masala and saute for 5 mins.

6. Add tomato and salt.

7. Add water and pressure cook it for 10 - 15 mins.

8. Serve hot with rice or roti.

Note:

If you are cooking in a pan, cook, till chicken is tender.

CHETTINAD CHICKEN GRAVY

CHETTINAD CHICKEN GRAVY RECIPE:

Ingredients

To marinate:

Chicken - 1 cup cleaned (around 10-12 small pieces)
Curd - 2 tbsp
Turmeric powder - a generous pinch
Salt - as required

To roast and grind:

Grated Coconut - 1/8 cup
Dry Red Chillies - 3 to 4
Coriander seeds - 1/2 tbsp
Cumin seeds - 1/2 tsp
Black pepper corns - 1/2 tsp
Fennel seeds - 1 tsp
Roasted gram (Potukadalai) - 1 tsp
Big Onion - 1 chopped roughly
Tomato - 1 chopped roughly

To Temper:

Oil - 1 tbsp
Bay leaf - a small piece
Cinnamon - 1/4 inch piece
Cloves - 2
Cardamom - 1
Curry leaves - few
Small Onion - 5 to 7 halved
Tomato - 1 small sized chopped roughly
Garlic - 5

Other Ingredients:

Red chilli powder - 1/4 tsp (optional)
Water - 1/2 cup
Salt - as required

Method:

1. Heat a pan and add red chillies, coriander seeds, cumin seeds, black pepper corns, fennel seeds, roasted gram and dry roast till slightly golden brown. Then add onion, tomato and saute till onions turn golden brown and tomatoes raw smell leaves. Finally add in coconut and saute till browned.

2.Cool down and grind it to a fine paste(sprinkle little water). Add chicken, salt, turmeric powder, curd in a mixing bowl and marinate for atleast 1 hour(the more time, the better) and Set aside. In a pressure cooker heat oil, add bayleaf, cardamom,cinnamon, cloves and saute for a minute.

3. Then add onion, tomato, garlic, curry leaves and saute for 2mins. Then add the chicken and saute it for 10mins atleast. Then add the grinded masala paste and mix well. Saute until raw smell comepltely leaves and the chicken blends well with the masalas.

4. Add 1/2 cup water , required salt(add red chilli powder if required at this stage) and pressure cook for 2 whistles in medium flame. Once pressure releases, transfer it to a kadai(in medium flame) and allow it to boil until oil seperates(this may take sometime). Garnish with coriander leaves and switch off as per your required consistency. It gets thick with time so switch off accordingly.

5. Serve hot with rice or rotis.

Notes:

1. Instead of adding the whole spices while tempering, you can add them(bayleaf, cardamom,cinnamon, cloves) with roasting and grinding itself.

2. Instead pressure cooking you can just cook in kadai with water itself, but chicken will take more time to get cooked.

3. Make sure to saute chicken well to get rid of the raw smell.

4. The spice level can be adjusted according to taste, we prefer it a bit less spicy.

CHETTINAD FISH CURRY

CHETTINAD FISH CURRY RECIPE:

Ingredients:

Fish - 5 to 6 pieces
Tamarind - lemon sized
Turmeric powder - a generous pinch
Coriander leaves - 1 tsp
Salt- to taste

To Temper :

Oil - 1.5 tbsp
Vadagam(the one used for tempering) / Vendhayam - 1 tsp
Mustard seeds - 1/2 tsp
Small Onion - 10
Garlic - 5 pearls
Tomato - 1
Curry leaves - few

To grind:

Coconut - 1/4 cup
Fennel seeds - 1 tsp
Chilli powder - 1.5 tsp
Coriander powder - 1.5 tsp

To saute and grind:

Oil - 1/2 tsp
Tomato - 1 chopped roughly
Big Onion - 1 chopped roughly

Method:

1. Make ready all the ingredients under to grind(coconut, fennel seeds , chilli powder, coriander powder) in a mixer. Heat 1/2 tsp of oil in a kadai - add onion , saute till slightly browned then add tomatoes saute until raw smell leaves and becomes mushy. Add sauted onion, tomato to the ingredients in the mixer , sprinkle little water and grind it to a fine paste.

2.Soak tamarind in warm water(say 1/4 cup), extract pulp and keep aside. Heat remaining oil in the kadai add mustard seeds, allow it to splutter. Then add curry leaves, onion, garlic saute for 3mins then add tomatoes saute until raw smell leaves. Then add the grinded paste,turmeric powder and tamarind pulp. Add 1/4 cup water(adjust according to thickness) , required salt and allow it to boil for 15-20mins.

3.When oil seperates add the cleaned fish pieces. Allow it to boil and the fish to cook well. The fish will cook faster so be careful not to break the pieces. Once the fish turns soft and the curry is well boiled and thick, oil will start collecting at the edges as shown below. At this stage garnish with coriander leaves and switch off.

4. Give resting time for atleast an hour before you serve. Serve hot with rice, tastes heavenly. Tastes best the next day or even after that :)

Notes:

1. Once fish is added it gets cooked faster so cant boil for more time, so allow the curry to boil well before the fish is added, which gives a nice taste to the curry.

2. You can even marinate the fish with little salt, turmeric powder and lemon as suggested by a reader.

CHICKEN FRIED RICE

CHICKEN FRIED RICE RECIPE:

Ingredients

ajinamoto
salt
chopped ginger garlic
cooked rice( left ove rice works best)
diced carrots
diced Celery
Diced chicken ( cooked)
diced peas
egg
green or red chilli sauce
oil
pepper
soya sauce
vinegar

Method:

1. Take chicken but cut into small pieces and wash.

2. Take a bowl add chicken,pepper,salt,cornflour and mix well and add half egg and keep it a side.

3. Now cook rice and keep it a side see that its not cooked too much.

4. Take a pan add oil to fry chicken, once chicken is cook transfer it to a plate.

5. Take the same pan but remove the oil, use only 1tsp of oil then add ginger,saute it for a min,add onion saute it,add egg.

6. Once it is cooked add pepper,salt,ajinamoto,vegetables,vinegar,soya sauce,chicken,saute it.

7. Add cooked rice mix well.

8. Lastly add some spring onions and finish it off.

BABY CORN PEPPER FRY

BABY CORN PEPPER FRY RECIPE

Ingredients:

15 sticks Baby Corn
2 medium-sized Onions, finely chopped
4 tsp Peppercorns, crushed
5 flakes Garlic, crushed
2 tsp Oil
Salt, to taste
Water, as required

Method:

1. Pressure cook the baby corn for about 10 minutes or till it turns tender. When boiled, drain water out of it and keep it aside.

2. Heat oil in a pan and saute onions in it, till they turn golden-brown.

3. Now, put crushed pepper corns in it, along with garlic and mix well.

4. When the mixture is well cooked, add boiled baby corn and salt in it and cook for about 10 minutes.

5.Sprinkle some water over the mixture and cover it. Let it cook on low flame for about 5 minutes.

6. Serve hot.

GOBI MANCHURIAN

GOBI MANCHURIAN RECIPE:

Ingredients:

1 medium Gobhi (Cauliflower)
3/4 cup Flour (Maida)
1 tbsp Corn Flour
Salt to taste
1 Chopped green chili
11/2 tbsp Garlic Paste
11/2 tbsp Ginger Paste
1 cup finely Chopped Onions
Finely Chopped Coriander Leaves
1/4th tsp Ajinomoto
2 tbsp Soya Sauce
2-3 tbsp Tomato Ketchup
2 tbsp Oil

Method:

1. Make a paste of maida, corn flour and salt using water.
2. Take a tsp. of ginger and garlic paste, add it to the paste.
3. Dip the gobi florets in the paste and deep fry till golden brown. Keep aside.
4. Heat oil in another pan and add the left ginger & garlic paste, chopped onions and green chili to it.
5. Now, mix aginomoto, soya sauce and tomato sauce to it.
6. Add fried Gobi kept aside and mix well. Garnish it with coriander leaves. Serve the gobi manchurian hot.

MIXED VEGETABLE KURMA

MIXED VEGETABLE KURMA RECIPE:

Ingredients:

Mixed Vegetables (peas, cauliflower, Double beans, carrot, beans, potato) - 1 & 1/2 cup
Onions - 2 medium
Tomatoes - 2 medium
Ginger Garlic paste - 3/4 tsp
Dry methi leaves - 3/4 tsp
Cloves, Cinnamon & Cardamon powder - 1 tsp
Chili powder - 1 tsp
Coriander powder - 1 tsp
Salt to taste
Oil - 2 tsp
Coconut milk - 3/4 cup
Water as required

Method:

1. Chop all vegetables to medium size peices.
2. Heat a pressure cooker with oil. Saute chopped onions, when they start turning brown, add the ginger garlic paste. Fry well.
3. Then add the tomatoes and cook in sim till they get soft, then add all the vegetables and beans.
4. Cover with lid and cook in sim for 10 mins for the vegetables to get evenly cooked.
5. Add all the spices along with the dry methi leaves. Once they are done, add the coconut milk and water.
6. Cover with lid and pressure cook till they are done.

Note: You can make home made dry methi leaves by simply shade drying the fresh methi and storing it in an air tight container. The taste it leaves in a dish is simply awesome!

And vegetables are versatile, you can add or omit as you wish!

CHANNA MASALA

CHANNA MASALA RECIPE:

Ingredients:

1 can chickpeas in water (also called garbanzo beans) or 1 1/2 cups precooked + 1/2 cup water
1/2 onion, diced
3 cloves garlic, diced
3 tbsp olive oil
juice from one lemon (approx 2 tbsp)
1/2 tsp curry powder
1/2 tsp coriander powder
1/2 tsp cumin
1/2 tsp garam masala
1 large bunch of spinach or two handfuls, rinsed

Method:

1. In a large skillet or frying pan, sautee onions and garlic in olive oil until soft, about 3-5 minutes.

2. Add chickpeas straight from the can, including all the water.

3. Add spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chickpeas are cooked and soft.

4. Reduce heat, add spinach and cover.

5. Allow spinach to wilt for 2-4 minutes.

6. Serve immediately and enjoy your chana masala!

MUSHROOM MASALA

MUSHROOM MASALA RECIPE:

Ingredients:

Button mushrooms - 200 grams
Onion - 1 cup
Tomato - 3/4 cup
Ginger garlic paste - 1 tsp
Chilli Powder -1 tbsp
Coriander powder - 2 tbsp
Garam masala powder - 1/2 tsp
Curry leaves - few
Coconut paste - 3 tbsp
Coriander leaves for garnishing

For seasoning:

Oil - 4 tbsp
Whole Garam masala - 2 cloves, 1 inch cinnamon, 1 marathi moggu.
(If you want it very spicy, you can dry roast the spices, powder it and add after heating the oil. In that case. skip the garam masala) I did not powder it but used the whole spices for seasoning.

Preparation

Wash and clean the mushrooms well and chop it into big pieces.
Finely chop onions and tomatoes.

Method

1. Heat oil in a pan, add cloves, cinnamon, marathi moggu, when it splutters, add finely chopped onions and curry leaves.

2. Saute onions till it becomes brown.This step is important. Do not add tomatoes without browning the onions.

3. Then add ginger-garlic paste and saute for a few more minutes. Add tomatoes and cook till tomatoes become mushy.

4. Add the chopped mushrooms, chilli powder, coriander powder, garam masala, salt needed and cook for a few minutes.

5. Then add a cup of water and cook till the mushrooms are soft.

6. Finally add coconut paste, simmer and cook for another 6-7 minutes.Garnish with coriander leaves.

Note-The consistency of the gravy can be adjusted according to individual preferences.This is a fantastic side dish for flavored rice, pulao, chapati, poori and naan.

GREEN PEAS MASALA

GREEN PEAS MASALA RECIPE:

Ingredients:

Green peas - 1/2 Kg
Tomatoes - 2
Onions - 2
2 tbsp. oil
Black mustard seeds - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Chili powder - 1/2 teaspoon
Pepper powder - 1/2 teaspoon
Coriander Leaves to garnish
Salt to taste

Method:

1. Heat the oil in a pan.
2. Add the mustard seeds, as they begin to pop, add onions, salt and cook until soft.
3. Add the coriander, turmeric and chili powder.
4. Mix well and then add tomatoes and  Water and cook for 5 minutes.
5. Stir in the peas and pepper. Cover the pan and cook until the peas are tender.
6. Mix in fresh coriander and add more pepper.
7. Cook another two minutes then serve.
8. Garnish with extra fresh coriander if desired.
9. Enjoy Green Peas Masala with Paranthas or chapaties.

GOBI ALOO GRAVY

GOBI ALOO GRAVY RECIPE:

Ingredients:

Cauliflower – 1, medium size, break into flowerettes
Potatoes – 3, large size, scrapped off the skins and cut into cubes
Onions – 2, large size, finely chopped
Garlic – 3 beads, finely sliced
Tomato – 1, large size, firm, fully ripe, sliced
Red chilli powder – 1 teaspoonCoriander powder – 1 teaspoon
Black pepper powder – ½ teaspoon
Cummin seeds powder – ½ teaspoon
Fenugreek seeds powder – ½ teaspoon
Turmeric powder – ¼ teaspoon
Garam masala - 1/2 teaspoon
Salt – 1-1/2 teaspoons
Coconut – one quarter piece, ground to a smooth paste with khus-khus
Khus-khus – 1 teaspoon
Cloves – 2
Cinnamon – 2 one-inch long sticks
Oil or ghee – 2 tablespoons
Coriander leaves – a bunch, finely chopped
Tamarind extract – 1 tablespoon

Method: 

1. Heat a flat-bottomed vessel and pour in the oil into it. Keep aside 1 tablespoon of onions. When the oil becomes smoking hot, add the remaining onions and garlic in it and saute till the onion edges turn brown here and there.
2. Now add the cauliflower and potatoes, stir once thoroughly, cover with a lid, and cook over moderate heat for 3 minutes.
3. Add all the spice powders and salt at this time and saute for a minute.
4. Add 2-3 cupfuls of water to just cover the vegetables, close with a lid, and cook over moderate heat till the vegetables are cooked and tender.
5. Now add the tamarind extract and cook for another 3 minutes.
6. Add the coconut and khus-khus paste diluted in a cupful of water. Adjust the thickness of the sauce accordingly while adding water at this time. Simmer and cook for 2 mintues or until the raw smell of the coconut goes away.
7. Add the tomatoes, simmer for another 10 minutes, and remove from heat. Stir in the coriander leaves.
8. Heat a small frying pan and pour in one tablespoon oil. When the oil becomes very hot, put in the cloves, cinnamon, and then the remaining onions.
9. When the onions turn brown here and there pour a spoonful of sauce over it and return to the sauce immediately.
10. Stir once thoroughly and cover with a lid. Serve hot with rice or chappaties. Enjoy!

BLACK CHANNA GRAVY

BLACK CHANNA GRAVY RECIPE:

Ingrediants:

Kala Channa-1 cup dried
Tomato -2 large pureed
Amchoor powder / Dried Mango Powder-1 tsp
Red chilli powder – 1 tsp
Garam masala powder-1 tsp
Cumin seeds / Jeerakam-2 tsp
Coriander leaves / Cilantro-for garnishing
Oil-2 tblspn
Salt to taste
Sugar-1 tsp

Method:

1. Soak channa overnight...Put this in the pressure cooker add 3 cups of water and some salt.Presure cook it for 3 whistles and simmer it for 30 mins..Let the pressure go all by itself..Now open the pressure cooker and see whether the channa is soft(If you take  one channa and press it with your fingers it should mash easily).
2. Take one handfull of channa in a blender and make it into a paste..This what helps the curry to get thicker.
3. Heat oil in a kadai..Add in cumin seeds and let it splatter..
4. Add in tomato puree and cook till oil separates from this..It will take around 8-10 mins..
5. Add in chilli powder,garam masala powder,amchoor powder and mix well.
6. Add in salt and sugar and mix well.
7. Now add in the channa along with the cooked water and mix well.
8. Add in the ground channa paste also..
9. Cover this and simmer for 15 mins..
10. Garnish with coriander leaves and mix well.
11. Serve hot with puri or roti..

PLANTAIN STEM / VAZHAITHANDU JUICE

PLANTAIN STEM / VAZHAITHANDU JUICE RECIPE:

Lets see the benefits first.

A potassium rich food with high fiber content and it has many other amazing health benefits.

Most people include banana in their daily diet, but very few have ever thought of including banana stem. The banana stem has many nutritive and health benefits. The stem is usually thrown away once the fruit is cut from the plant. So next time if you happen to find one, think of including it in your menu. Here are some good health reasons why banana stem must be part and parcel of your diet at least on occasions.

Banana stem is rich in fiber and helps weight loss.  Due to rich content, it helps body to feel full faster.  The intake of food gets reduced by including banana stem to diet.  It can be taken in the form of juice, but eating it as a whole provides more benefits. Including it once or twice a week can help people looking for ways to cut down extra pounds.
Like banana, banana stem is also rich in potassium and vitamin B6.  Vitamin B6 helps production of chemicals such as hemoglobin and insulin. Again, it improves the ability of body to fight against infection. Potassium helps effective functioning of muscles including cardiac muscles, prevents high blood pressure, helps nerve impulses and maintains fluid balance within the body.

It is a diuretic and helps detoxify the body. Some believe that banana stem can prevent and treat kidney stones. This is fact under study and the effectiveness has not been proven by the western world.

It can be taken as a laxative for constipation. Again, the rich fiber content prevents constipation. It cools the body. So overall, banana stem does wonders to our body.

How to include them in diet? Very tender ones can be used in salads and not so tender ones can be added to soups or as a steamed vegetable.

Slicing banana stem for dishes might be hard work, but it provides unmatchable health benefits.Its a cooling agent to our body , so use it weekly twice is recommended.

Juice can be made in both ways either with salt or with sugar. Here you go...

SWEET JUICE

Plantain stem /Vazhaithandu - 1 /2 no (medium size)
Boiled Milk - 1/2 cup (adjust)
Sugar - 2 tbsp
Water- If necessary

Method

Remove the outer layer of vazhaithandu till core ( At this point u dont have layers to remove).
Cut into rings while removing the fiber simultaneously that comes between the rings .
Chop into small pieces .Grind with sugar and milk.Add more milk & sugar if necessary.
Strain in a double cloth filter.Pour in a serving glass.
Serve it chilled or at room temperature !!

SALT VERSION

INGREDIENTS

Vazhaithandu - 1/2 no (medium size)
Sour curd - 2tbsp
Salt & water - As needed
Pepper powder - 2 pinches (optional)
Coriander leaves - To garnish

METHOD

Repeat steps 1 and 2 given in the above version and cut the stem into pieces and immerse in buttermilk to avoid color change.
Grind the pieces along with curd and salt.
Add more water , whisk and strain in a double cloth filter.
Pour in a serving glass and  garnish with little coriander leaves
serve chill!!

NOTE

Drinking vazhathandu juice alone does not help you to shed your weight. You have to carry on the other things like diet .exercise etc.
U can prepare the juice in another way .
Grind the Banana stem with salt , pepper powder and lime juice. Filter and enjoy !! Hope this method sounds easier.

KOLLU RASAM

KOLLU RASAM RECIPE:

Ingredients:

2 tbsp horse gram
2 tbsp red gram dal
1/4 tsp turmeric powder
1 small lemon size ball tamarind
2 tsp rasam powder
2-3 cloves garlic, crushed
1/2 tsp pepper, roughly powdered
salt to taste
1 tbsp chopped coriander

Seasoning

1 1/2 tsp oil or ghee
1/2 tsp mustard seeds
1/2 tsp cumin seeds
a large pinch of asafoetida
1-2 red chillies (broken into 2 pieces)
1-2 sprigs curry leaf

Method:

1. Clean and broil (dry roast) horsegram in a kadai. Remove, cool, powder fine in a mixi, set aside.
2. Boil red gram dal, mash thoroughly, set aside.
3. Boil tamarind in water, take out extract, set aside.
4. Heat oil/ghee, add seasonings and when done, add tamarind extract, rasam powder, salt and some water if necessary and set to boil. Simmer till the raw smell of tamarind is not there any longer.
5. When sufficiently boiled, add horsegram powder, cooked dal, crushed garlic and pepper, boil for a few more minutes.
6. When rasam starts to froth, add chopped coriander and remove from fire.

Serve hot with rice.

COCONUT RICE

COCONUT RICE RECIPE:

Ingredients:

2 cups basmati rice
3 tablespoons coconut oil (or vegetable oil)
6 dried red chilies, torn into 1/2-inch pieces
1 1/2 teaspoons channa dal
1 1/2 teaspoons Urad Dal
1 teaspoon brown mustard seeds
15 fresh curry leaves
1 teaspoon salt (more or less, to taste)
1/4 teaspoon asafetida powder
1 3/4 cups freshly grated coconut
2 tablespoons chopped fresh cilantro

Method:

1. Wash the rice well and cook until tender in a rice cooker or by the absorption method.
2. While the rice is cooking, heat 3 tablespoons oil in a medium-sized pan or skillet, and when hot add the chillies, chana dal, urad dal and mustard seeds. Stir and fry until the chillies darken and the dals turn golden brown.
3. Add the curry leaves, salt, asafetida and coconut, and stir and fry for a minute or two before reducing heat.
4. Gently cook the coconut mixture until the coconut turns a toasted reddish-brown and becomes quite crisp. It burns easily, keep the coconut moving by stirring and tossing constantly.
5. As soon as the coconut is the right colour and texture, turn off the heat. If the rice is not ready, transfer the coconut mixture to a bowl, so that it doesn't continue browning in the hot pan.
6. Mix the coconut mixture gently through the hot, cooked rice, then stir through the chopped cilantro and serve immediately.

LEMON RICE

LEMON RICE RECIPE:

Lemon rice is very easy to prepare. But the proportion of lime juice to salt has to be perfect for great tasting rice. I prefer using lime instead of lemon.

Ingredients:

Basmathi Rice - 3/4 cup uncooked
Juice from 2 small limes
Salt
Coriander leaves - To garnish
Curry leaves - a few
Frozen Peas - 1 tsp(optional)

Seasoning:

Oil - 1 tbsp
Mustard Seeds - 1 tsp
Urud Dal - 1 tsp
Cashews or Peanuts - 1 tsp
Raisins - 1 tsp(optional)
Green Chilli - 1
Hing - a pinch
Turmeric powder - 1/4 tsp

Method:

1. Rinse and drain basmathi rice. Cook in 1 1/2 cups of water. Set aside.
2. Heat oil in a wide pan.
3. Add mustard seeds, urud dal, cashews and raisins. Allow mustard seeds to splutter and cashews to turn light golden brown. Add peas, green chilli, hing and turmeric powder. Saute for 10 seconds. Turn off the heat.
4. Add lime juice and salt to the seasoning.
5. Now gently mix rice without smashing it.
5. Garnish with coriander leaves and curry leaves.
6. Serve with pappad or avial.

DAAL MAKHANI

DAAL MAKHANI RECIPE:

Ingredients:

1 cup whole urad daal (urad sabut)
1tbsp Red kidney beans (Rajma)
1 onion finely chopped
1 tomato finely chopped
1" Ginger piece
2-3 green chilies finely chopped
chopped coriander leaves
4-5 flakes Garlic paste
1/2 cup stirred curd
1/2 cup fresh stirred cream (malai)
2tbsp butter
1tsp cumin seeds (jeera)
1/2tsp turmeric powder
1/2tsp Garam masala
Red chili powder to taste
1/2tsp dhania powder
Salt to taste

How to make dal makhni :

1. Soak rajma in water overnight.
2. Add water & little salt and pressure-cook Rajma and urad daal till soft for about 20-25 minutes.
3. Mash and boil again for 15-20 minutes and add curd and cream to the daal.
4. Now in kadhai heat oil, splutter cumin seeds and add garlic paste, fry till light brown. Add onions and fry till golden brown.
5. Now add ginger, green chilies and tomatoes and fry till tomatoes soften.
6. Now add dry masalas (turmeric powder, chili powder, dhania powder & salt) and fry again for a moment.
7. Add daal and stir on medium flame. As soon as it starts boiling remove from the gas.
8. Sprinkle garam masala powder and garnish daal makhni with coriander and add butter.
9. Serve daal makhni hot. Goes well with laccha paratha, naan or rice.

PANEER BUTTER MASALA

PANEER BUTTER MASALA RECIPE:

Ingredients:

Paneer cubes             1 & 1/2 cup
Onion                        1 large
Tomatao                    1 large
Ginger garlic paste     1 tsp
Cashew nuts              5-8
Milk                          1/2 cup
Cooking cream*        1/4 cup
Kasoori methi            1 tsp
Red chilli powder       1 & 1/2 tsp
Coriander powder      1 tsp
Turmeric                    1/8 tsp
Salt                            As needed
Butter                         2 tsp

*You can use milk fully and omit cooking cream.

To temper

Oil                   2 tsp
Elachi, clove    Each one
Cinnamon       1 small piece

Optional seasoning

Butter                         1 tsp
Red chilli(dry)             1
Black pepper whole    1 tsp

Method

1. Heat a pan and fry cubed onions until goldenin a tsp of butter. Grind it along with cubed tomatoes to a smooth paste.
2. Grind cashews with little milk or water to a smooth paste and set aside.
3. Heat oil and temper with elachi, cinnamon and cloves.
4. Add the ground onion tomato paste and give it a stir.
5. Add red chilli powder,coriander powder, turmeric and ginger garlic paste. Mix well.
6. Meanwhile, keep the paneer cubes immersed in hot water. Fry for  4-5 minutes in medium flame or until the raw smell goes off.
7. The onion tomato mixture should be thick now. Add the kasoori methi by crushing it in between your palms.
8. Add the ground cashew and mix well. Fry for another 2 minutes. Add oil if needed.
9. When it becomes shiny, add required milk or water slowly while you stir. Add salt. When your desired consistency reaches, add paneer drained from water and the cooking cream.
10. Keep the flame in low and dont let the gravy boil. Just mix in low flae for 2 minutes and switch off the flame.
11. Garnish with coriander leaves finely chopped or season with the red chillies and whole pepper corns in butter. Serve hot with roti/ naan or any flat breads or mild pulavs.

Notes

1. You can add milk fully to make it gravy without adding any water. This way you get thicker and more creamier gravy. The colour mainly is because of this. If you add water, then the gravy may not be orange and will be more red.
2. Also the cashews give a thick texture, mild coloured gravy and also prevents milk/ cream from curding.
3. Add 1/2 tsp of pepper powder if you want more spicy.
4. You can omit red chilli powder and add 5 green chillies while you fry onion. This also tastes great.
5. If you dont have ginger garlic paste, then you can add 4 cloves of garlic and a piece of ginger while you fry onion and grind it along.
6. Butter can be omitted and made with oil alone, but remember this is butter paneer masala ;)

BUTTER CHICKEN

BUTTER CHICKEN RECIPE:

Ingredients:

1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream

How to make butter chicken :

1. Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
2. Put the chicken into a large mixing bowl and pour over the yogurt mixture.
3. Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes.
4. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
5. Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil.
6. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.

CHICKEN SOUP

CHICKEN SOUP RECIPE:
Ingredients

500 mls chicken stock
3 to 4 carrots, chopped
1 stalk celery, chopped (optional)
1 onion, chopped
1 clove garlic, minced
2 skinless, boneless chicken breasts
handful chopped fresh coriander

Preparation method

1. Bring the chicken stock to a boil in a medium pan . Add the carrots, celery, onion and garlic.
2. Reduce heat to low and add the chicken. Cover and simmer for 20 minutes.
3. Carefully remove the chicken, cut it into small pieces, and return it to the pot. Stir in the coriander and serve.

SWEET CORN VEGETABLE SOUP

SWEET CORN VEGETABLE SOUP RECIPE:

Ingredients

Sweet Corn, cream style: 1 tin
Sweet corn kernels: 1/2 cup (boiled)
Vegetable stock: 1.25 litres (5 cups) OR water
French beans: 8 (finely chopped)
Cabbage: 1/2 cup (finely chopped)
Carrot: 1 (finely chopped)
Cornflour: 2 1/2 tbsps (corn starch)
Sugar: 3/4 tbsp
Salt to taste
White pepper powder: as required
Spring onion greens: 3-4 tbsps (finely chopped)

Method

1. In a heavy bottomed vessel or wok, add the cream style sweet corn and vegetable stock or water. Mix.
2. Add the chopped carrot, beans, cabbage, boiled corn and stir to mix.
3. Cook for 5 mts on medium flame. Mix the cornflour in 4 tbsps of vegetable stock or water and keep aside.
4. Add sugar and salt to the simmering soup and cook further for 3-4 mts. Add white pepper powder and mix.
5. Add the cornflour mixture and go on stirring till the soup thickens. Turn off heat and pour into soup bowls.
6. Garnish with spring onion greens and serve hot.

Few Tips

1. Vegetable stock can be prepared by boiling 6-7 cups of water, 1 large onion (quarter it), a carrot (slice it) and a potato (large cubes). Boil till water reduces to 5 1/2 cups. Turn off heat, strain the stock and discard vegetables.
2. You can use black pepper powder instead of white pepper powder.
3. Sugar can be reduced to 1/2 tablespoon.
4. Adjust corn flour according to the desired thickness of soup. More corn flour yields a thicker soup.
5. You can prepare cream style corn at home. Take 2 corn cobs, take a share knife and scrap the corn kernels. Melt a tbsp of butter in a vessel, add 3/4th of the corn kernels and saute for 2 mts. Blend the remaining corn kernels to a paste. Add this corn paste and a tbsp of sugar to the vessel and mix. Add 1/4 cup of water and 3 tbsps milk (optional ingredient) and cook for 7-8 mts. Mix a tbsp of flour in 3 tbsps water and mix. Add the corn flour mixture and go on stirring till it thickens. Season with salt and pepper. Cool and freeze until use.

COCONUT BURFI

COCONUT BURFI RECIPE

Ingredients:

225 gms Khoya
225 gms coconut (dry and ground)
1 tsp cardamom seeds (ground)
1 tbsp ghee
2 1/2 cups sugar
2 cups water
1/2 tsp almonds (grated)
1/2 tsp pistachios (grated)

How to make coconut burfi:

1. Mix khoya and coconut and fry them lightly with ghee on a low heat.
2. Add cardamom and mix well.
3. Prepare one-string syrup by dissolving sugar in the water.
4. Now stir the coconut mixture into the syrup.
5. Grease the plate and spread the grated nuts on it.
6. Spread the prepared evenly over the plate and allow it to cool.
7. Now with the knife, cut it into desired shapes.
8.. Turn them over so that nuts covered part appears on the top.
9. Nariyal ki burfi is ready to be served.

GOTHUMA RAVA (Broken Wheat) PAYASAM

BROKEN WHEAT KHEER RECIPE:

Ingredients for Sooji Gothambu Payasam (Broken Wheat Kheer) Recipe

Broken wheat(sooji gothambu) - 2 cups
Jaggery syrup - 2 cups
Coconut milk II extract(thin) - 3 cups
Coconut milk I extract(thick) - 1 1/2 cup
Cardamom powder - 1 tsp
Roasted cumin powder - 1/2 tsp
Dry ginger powder - 1/4 tsp
Ghee - 4 tbsp
Coconut flakes - 1/2 cup
Cashew nuts - 50 gm

Preparation Method of Sooji Gothambu Payasam (Broken Wheat Kheer) Recipe

1) Wash and cook broken wheat by adding boiled water.

2) When it is cooked well, drain it and keep aside.

3) In a heavy bottom vessel, boil the jaggery syrup and mix in cooked broken wheat.

4) Mix well till it absorbs the syrup well and reaches a thick consistency.

5) Add the 2nd extract of coconut milk, mix well and cook on low heat.

6) When it starts thickening, add the Ist extract of coconut milk.

7) Mix well, keep it in a low flame for 5 minutes and remove from fire.

8) If you are using fresh coconut milk, make sure the dish does not boil after adding the Ist extract of coconut milk.
:-) This is not applicable if we are using instant coconut milk powder.

9) Sprinkle cardamom powder, roasted cumin powder and dry ginger powder over the payasam.

10) Heat ghee in a pan and fry coconut flakes till it becomes golden brown.

11) Drain it and sprinkle it over the payasam.

12) In the remaining ghee, fry cashew nuts and sprinkle it along with the ghee over the payasam.

:-) Gothambu paayasam is ready to serve!!!

CARROT/ GAJAR HALWA

Hello folks

Like you people i have also visited so many cooking sites after i got married. Daily i wish to cook new new items and impress my husband :). I had got a very big list of items which i can share with you people. Just now got time to do that. So lets start with all the recipes which i have cooked till now.

Lets Goooooo!!! Yeeeeaaaaaaaaaah!!!!!!!!!!!!!!

In our tradition whatever maybe the festival celebration we will be starting off with the sweet. Lets start off with few sweets now...

CARROT HALWA/ GAJAR HALWA RECIPE:


Ingredients

cardamoms, skinned and crushed fine 2 nos
carrots, grated finely                 4 cups
casewnuts                         1 tsp
chopped almonds                 1 tsp
curdled milk or (ricotta cheese)                 3 tsp
ghee(clarified butter)                 2 tsp
Milk                         4 cups
raisins                                 1 tsp
sugar                         1 cup

Directions - How to make Carrot Halwa: 1. Roast dry nuts in ghee 2. Grate and Cook the carrots in the milk in an open pan(low flame), with       constant stirring.when carrot is cooked add sugar 3. Add curdled milk or koya and cook for few more min     serve hot