gongura mutton

Ingredients:

1/2 kg lamb meat, cleaned and cut into pieces
1/2 tsp turmeric powder
Salt to taste
10 cloves of garlic
1/2 inch piece of ginger
For the curry
3 tblsp cooking oil
4 cloves (laung)
4 whole green cardamoms (hari ilaichi)
2 bay leaves
1 large cinnamon stick
200 g gongura leaves
1 large onion thinly chopped
1 stem large curry leaves

How to make gongura mutton:

• Boil the mutton and ginger garlic with some salt in a pressure cooker.
• Fish out the ginger garlic and make a paste of it and keep aside.
• Now in a pan heat oil and add all the whole spices.
• Once they start spluttering, add the ginger garlic paste, green chilies and then the onions.
• Sauté till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt.
• Sauté till the oil is separated from the mixture.
• Now add the meat pieces and sauté for five minutes so that they get well wrapped with the spices paste.
• Then add water for curry and boil till it thickens
• Garnish with fresh coriander or mint leaves and serve with rice.

carrot rice

Ingredients:

2 cup rice
2 onion
5 carrot
2 tsp fried groundnuts
2 tsp oil
a small piece of cinnamon
1 tsp broken block gram
2 nos cloves
1 tsp mustard
1 tsp bengal gram
a few sprigs curry leaves
Salt as per taste

For Masala:
1 1/2 tsp coriander seeds
3/4 tsp cumin seeds
2 tsp grated coconut
4 nos red chillies

How to make carrot rice:

• Heat the pan, pour the 1 tsp oil. Add red chillies, coriander seeds, cumin seeds and fry till it turns brown.
• Add grated coconuts and remove from the heat. Grind it after it cools down.
• Grind seperately, the fried groundnuts coarsely.
• Cook the rice and let it cool.
• Put the carrots in warm water. Grate it without peeling the skin.
• Heat oil in a pan. Add cloves, cinnamon, mustard, broken block gram and Bengal gram. Fry them.
• Add curry leaves and chopped onions. Once the onion is cooked, add the grated carrots. Fry till the carrots are cooked.
• Add rice and fry in a low flame. Add salt and the ground masala powder. Mix it well with the rice.
• Finally add groundnut powder and remove from the flame. Serve hot.

kasmiri pulav

Ingredients:

500gms Long Grain (Basmati) Rice
100gms Onion sliced vertically
5gms Cinnamon (dalchini)
5gms cardamom (Elaichi)
5gms cloves
a pinch of turmeric powder
1gm saffron (kesar)
10 ml Milk
20gms walnut
20gms cashew nut
1litre water
50gms oil
salt to taste

How to make kashmiri pulao:

• Wash and soak rice.
• Heat oil and fry onions till golden brown and remove.
• Fry whole spices, turmeric powder, add rice and sauté.
• Add half-saffron dissolved in little warm milk.
• Add hot water and mix well.
• Cook a little. Finish with remaining saffron and cook till grains are separated and done.
• Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.

kaju utappam

Ingredients:

2 cup rice (chawal)
1 cup split black gram lentil (urad ki dhuli dal)
2 onion (pyaj)
2 tomato (tamatar)
2 green chilly (hari mirch)
a piece ginger (adrak)
1 tsp coriander leaves (dhania patti)
15-16 cashew nut (kaju)
1 tsp salt (namak)
oil for cooking

How to make kaju uttapam:

• Soak rice and dal separately for about 6 hours.
• Then grind them separately.
• Mix them in a container and add salt.
• Cover and leave for fermentation for 12 hours.
• Finely chop adrak, pyaj, hari mirch, tomato and dhania.
• Cut kaju also into pieces.
• Mix lal mirch in chawal batter.
• Heat a non stick pan/tawa and spread 1 tbsp batter on it.
• Spread chopped vegetables and kaju on it.
• Cook at low flame and grease it on the corners and turn it to cook the other side.
• Serve it hot.
• If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa.
• Cook it at low flame to make it tastier.

vada

Ingredients:

1/2 cup Urad Daal

1 Onion finely chopped

1 tsp Ginger

1-2 Green Chilies finely chopped

Salt to taste

1/4 tsp Baking Soda

How to make vada sambhar :

• Pick, wash and soak daals for 3-4 hours.
• Grind them coarsely in a blender.
• Now add onions,ginger, green chilies salt and baking powder and mix well and set aside for 5 minutes.
• Heat oil in a pan or kadhai and deep fry a spoonful of batter till golden
• Serve with chutney as a breakfast or sambhar or rasam as a meal.

paneer kurma

Ingredients:

.

250 gms Cottage Cheese (Paneer) How to make paneer
4 Tomato (Tamatar)
3 Onion (Pyaj)
1 " long piece Ginger (Adrak)
2 Green Chilly (Hari Mirch)
1 cup Mava
1 cup Cream (Malai)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/2 tsp Garam Masala
2 tblsp Clarified Butter (Ghee)

How to make paneer korma:

• Cut paneer in square pieces.
• Grind onion (pyaj), ginger (adrak), green chilly (hari mirch).
• Grate mava.
• Heat clarified butter (ghee) in a pan.
• Add onion (pyaj), tomato (tamatar) paste.
• Continue cooking it on medium flame till ghee/oil begins to separate.
• Add mava, cream (malai).
• Simmer for 2 minutes.
• Add salt, red chili powder (lal mirchi), turmeric (haldi), garam masala.
• Add cottage cheese (paneer) pieceswith 1/2 cup of water
• When the gravy thickens put off the flame.
• Take off the fire and serve hot.

egg toast

Ingredients:

2 eggs
2-3 slices of Bread
1/2 onion (finely chopped)
1/2 tomato (finely chopped)
1-2 green chilies (finely chopped)
2 tbsp chopped coriander leaves
Salt To Taste
1 tbsp milk
1/2 tsp red chili powder or to taste
Oil to fry

Preparation:

• Beat the eggs and add milk, chopped onions, tomatoes, green chilies, coriander, salt & chili powder.
• Beat the mixture until foamed.
• Heat oil in a frying-pan or griddle.
• Dip bread slice in the mixture and coat it evenly and fry over low flame.
• Fry on both sides until done. Repeat the same for other slices.
• Serve egg toast hot with ketchup.

gunta ponganalu

Ingredients:

2 cups raw rice, soak in water overnight
1 tsp methi/fenugreek seeds
1 cup urad dal/minappa pappu/black gram dal, soak for 4-5 hrs
1 chopped onion
1 1/2 tsps green chilli-ginger paste
1 tsp cumin seeds
2 fistfuls channa dal/senaga pappu, soaked in water for an hour
1 tbsp chopped coriander leaves
oil for frying
salt to taste

method

1 Soak rice, urad dal and methi seeds for 7-8 hrs. Strain and grind the soaked dal and rice to a fine paste. Ferment the batter for 6-7 hrs. Add salt to taste and combine well. (Alternately you can use left over dosa or idli batter too.)

2 Add chopped onions, green chilli-ginger paste, soaked channa dal, cumin seeds and coriander leaves to the batter and combine well.

3 Pour few drops of oil into each depression of the ponganalu penam. Place flame on medium high for a mt. Pour batter into each depression and allow to cook with lid for 4-5 mts undisturbed and cook on low to medium flame. It will cook to a golden brown shade. Flip over with help of a spoon or fork and allow to cook for 2-3 mts without lid.

4 Remove onto absorbent paper. Serve hot with chutney of your choice.

punugulu with dosa batter

ingredients

• Dosa Batter - 2 cups
• Rice flour - 1 - 2 tbsps
• Semolina - 2 tbsps (semolina/cream of wheat)
• Onions - 1/2, finely chopped
• Green chili paste - 1 tsp or 2 finely chopped green chilies
• Cumin seeds - 1/2 tsp
• Curry leaves - 1 sprig, finely chopped
• Coriander leaves - 2 tbsps, finely chopped
• Salt to taste
• Oil for deep frying

Method

1. Combine all the above ingredients except oil. Mix well. Leave aside for half an hour.
2. Heat oil for deep frying. Once the oil gets hot, reduce flame to medium. Place a tablespoon for batter into the hot oil. (You can use your hand instead of a spoon to drop small balls of the batter into the hot oil) Place 7-8 punugulu in the first batch. Do not crowd the vessel.
3. Turn the punugulu as they change color and cook till golden brown.
4. Remove onto absorbent paper. Serve with chutney of your choice.

chilly baby corn

Ingredients:1/4 kg baby corn, cut into 1″ pieces
2 small onions, quartered (optional)
6-7 tbsps spring onion whites
3-4 tbsps spring onion greens
1 tbsp chopped garlic
1 tbsp chopped ginger
2 tsp soya sauce
2 tsps vinegar
1 tbsp corn flour + 5 tbsps water
1/2 tbsp brown sugar
1 large green capsicum, cut into thin slices
1 1/2 tbsps tomato sauce
1 tsp green chilli paste
salt to taste
2 tbsps oil
For marinade: (marinate baby corn with below ingredients for 10 mts)
large pinch black pepper pwd
1/4 tsp ginger-garlic paste
salt to taste
1 tbsp corn flour + few tbsps water (the marinade should just coat the baby corn)

1 Heat 2 tbsps oil in a flat pan, place the thinly coated baby corn pieces next to one another and shallow fry till brown. Flip over and let it brown the other side. Remove and keep aside.
2 Heat a heavy bottomed vessel, pour the left over shallow fried oil (if necessary add 1-2 tsps more oil), add the chopped ginger and garlic and saute on high flame for about 30 secs. Add the chopped spring onion whites and quartered onions and saute for 2-3 mts. Add sliced capsicum and stir fry on high flame for 3 mts. Add green chilli paste, tomato paste, soy sauce, vinegar, sugar and combine. Add the sauteed baby corn and toss for a mt on high flame. Add 1/4 cup water and adjust salt if necessary.
3 Add the cornflour water and combine on high flame, tossing the contents, for 3 mts. You will find that it becomes thick due to cornflour.
4 Add the chopped spring onion greens and combine. Garnish with more spring onion greens. Serve hot as a starter/appetizer.

babycorn manchuria

.

Ingredients:15-16 baby corn, each cut diagonally into two
1 1/2 tbsps maida/all-purpose flour
1 tbsp cornflour
1 tsp rice flour (optional)
1 tsp ginger-garlic-green chilli paste
few tbsps water
salt to taste
For sauce:
1/4 cup spring onions, finely chopped,
1 capsicum, finely sliced
1/2 tbsp finely minced garlic
1/2 tsp finely minced ginger
1-2 finely chopped green chillis
1/2 tsp red chilli pwd (preferably Kashmiri)
1 tsp soya sauce
1 tsp chilli sauce
1 1/2 tsps vinegar
2 tbsps tomato sauce
1/2 tsp brown sugar (optional)
salt as required
1 1/2 tbsps sesame oil

1 tbsp finely chopped coriander leaves

method

1 Heat oil for deep frying in a heavy bottomed vessel.
2 In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste and water to make a thick paste. Dip the washed and drained baby corns into the batter such that its well coated. Place each piece that is well coated with the batter into the hot oil. Reduce flame and deep fry till the baby corn is almost cooked. Increase the flame towards the end of the cooking process and fry the baby corn till it turns golden brown. Remove onto absorbent paper and keep aside.

3 Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.

4 Add the whites of spring onions and stir fry on high for 3-4 mts, constantly tossing them. Add the sliced capsicum and stir fry for another 3 mts. They should retain their crunch.

5 Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 3 tbsps of water and cook for 2 mts.

6 Add the deep fried baby corn and combine. Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and coriander leaves.

chilly paneer curry

.

Ingredients:1/4 kg paneer, cut into 1″ pieces (as shown in the image above)
6-7 tbsps spring onion whites
3-4 tbsps spring onion greens
1 tbsp chopped garlic
1 tbsp chopped ginger
2 tsp soya sauce
2 tsps vinegar
1 tbsp corn flour + 5 tbsps water
1/2 tbsp sugar
2 green capsicums, thin slices
1 1/2 tbsps tomato sauce
1 tsp red chilli paste (soak 3 or 4 dry chillis in hot water for 10 mts, cool, grind to a paste, and saute paste in a tsp of oil for 2 mts)
salt to taste
1/2 tbsp chopped coriander leaves (optional)
2 tbsps oil

For marinade: (marinate paneer with below ingredients for 10 mts)
large pinch black pepper pwd
salt to taste
1/2 tsp chopped ginger
1/2 tsp chopped garlic
1 tbsp corn flour + 5 tbsps water

1 Heat oil in a flat non-stick pan, place the thinly coated paneer pieces next to one another and shallow fry till brown. Flip over and let it brown the other side. Remove and keep aside.

2 Heat a heavy bottomed vessel, pour the left over shallow fried oil (if necessary add 1-2 tsps more oil), add the chopped ginger and garlic and saute on high flame for about 30 secs. Add the chopped spring onion whites and saute for 2 mts. Add sliced capsicum and stir fry on high flame for 2 mts. Add red chilli paste, tomato paste, soy sauce, vinegar, sugar and combine. Add the sauteed paneer and toss for a mt on high flame. Add 5 tbsps of water and adjust salt if necessary.

3 Add the cornflour water and combine on high flame, tossing the contents, for 2 mts. You will find that it becomes thick due to cornflour.

4 Add the chopped spring onion greens and combine. Garnish with more spring onion greens. Serve hot as a starter/appetizer.

Note:

Alternately, you can deep fry the marinated paneer till golden brown and follow rest of the procedure.

challa mirapakailu (majjiga mirapakailu)

ingredients:

Fresh green chillis -1kg

thick buttermilk(majjiga) – enough

salt -¼ kg bright hot sun.

1.Usually we use the green chillis which have more spice (the ones shown in the picture below).Wash and pat dry the green chillis and make vertical slits half way along the green chilli on two sides.The slits have to be made such that the green chilli is intact and doesnt open up.Generally the seeds of this particular variety remove seeds but ensure you dont break the green chilli.Now soak them in enough quantity of thick buttermilk ,salt,green chillies added to it till they are well immersed for 2 days (and nights).Cover and shake them twice a day

2. Take out the green chillis from the butter milk on the 3rd day morning and sun dry it all day by spreading them over 4-5 sheets of newspapers or thick plastic sheet and put them back in the same majjiga again later in the evening at sunset(5-6 pm). Remember to remove them in the evening and put them back in the buttermilk and let them sit in it all night before you again remove them the next morning to be sun-dried.Continue this process for atleast 2 days.Then throw away the left over sour buttermilk and continue to sun dry the chillis till completely dry (which is usually 3-4 days).

3. Store them in an air tight container and deep fry them in hot oil till crisp and golden brown (like papad and vadiyaalu) appears .

4.Even a simple curd rice & pappu annam or dal rice when eaten with a majjiga mirapakaaya makes it a special meal.

mango avakai(mamidi kai avakai pachadi)

Ingredients:

Mango (Mamidikaya) -3(tella gulabi or china rasalu or punasa mamidi)
(Make each mango into 8 pieces).

Sesame seeds oil (pappu nuvvula nune) - 1/4kg

Fenugreek powder (menthi pindi)-1TBSP

Salt - 1/2cup

Mustard powder (Ava pindi) - 1/2cup

Red chilli powder (endu mirapakayala pindi) -1/2cup

Garlic (vellulli) -12 cloves finely chopped -12 cloves crushed

How To Make:

1. First heat oil in one pan, keep aside for cooling.

2. Roast (2or 3 mts) fenugreek in one pan with out oil till a nice aroma emanates the kitchen, keep aside.

3. Make powder of fenugreek with crushed garlic.

4.Take one heavy bottomed vessel add Mango pieces, Red chilli powder, mustard powder, Fenugreek powder,Salt,Garlic chopped & pour sesame seeds oil ,combine all contents thoroughly, keep aside for 3days(keep vessel away from water)with cover.

5. After 3 days taste it, if you need extra salt add &mix thoroughly.
6. This traditional avakaya pachadi really tastes well with hot rice & Ghee.
Note:{Combine cut mango pieces with oil& other ingredients immediately .If you need time to combine add oil & turmeric to that pieces)

karam bundi,hot snack

Ingredients:
Gram flour (senagapindi or besan) -1cup
Masala red chilli powder -1/4tsp
Salt -1/4 tspor enough
Ground nuts (verusenagalu) -1/4 cup
Curry leaves (karivepaaku) -5or 6
Water -enough
Oil -1/2 lit

How To Make:

1.First take one vessel make thin paste(like bajjila pindi) with gram flour ,pinch of salt &water.

2.Heat oil in one pan make bundi with the help of bundi garita.

3.Fry ground nuts in hot oil till golden brown colour appears.Then in same pan saute curry leaves for a while.

4.Now combine these fried ground nuts ,curry leaves& salt , Masala red chilli powder to karam bundi.

5.Karam bundi ready to taste as snack item.

egg pakodi

EGG PAKORA RECIPE

Ingredients:

4 Eggs (hard boiled)
3 tbsp Gram flour (Besan)
Salt To Taste
Red Chili powder to taste
Little Black pepper powder
Oil to fry

Preparation:

• Peel and cut boiled egg into two halves.
• Sprinkle little salt and pepper on eggs.
• In a bowl take gram flour salt, chili powder and make a thick batter using water.
• Heat oil in a kadhai.
• Dip each egg piece in the batter and deep fry till golden brown on medium flame.
• Serve egg pakora hot .

cabbage poriyal

Cabbage Poriyal Recipe

Cabbage poriyal is a South Indian dish which is made by adding grated coconut with cabbage.Learn how to make cabbage poriyal.

Ingredients:

1 small sized cabbage (chopped)
1/2 tsp urad dal
2 tsp mustard seeds
1 onion (chopped)
2-3 green chillies (slit in halves)
3 tblsp oil
6-7 curry leaves
1/4 cup fresh grated coconut
1/2 tsp turmeric powder
salt to taste

How to make cabbage poriyal:

• Heat oil in a pan.Add mustard seeds and urad dal and let it splutter.
• Add curry leaves,green chillies and onions.Fry till golden brown and then turmeric powder.
• Add chopped cabbage and salt and mix well.Add 1/4 cup water and cook covered for 5 mins.
• Once cabbage is done add grated coconut and stir.
• Serve hot

chicken kheema with egg

CHICKEN KEEMA AND EGG RECIPE

Smack your lips for this mouthwatering dish made with chicken keema, thai curry paste, mustard paste, hard boiled eggs and spices.

Ingredients:

1 cup chicken keema
2 tbsp oil
1 tsp garlic 9 chopped)
1 tsp ginger ( chopped)
1 small onion chopped
2 tomato chopped
1 tsp jeera powder
1 tsp dhaniya powder
1/2 tsp turmeric powder
1 tsp Thai curry paste ( red)
8-10 curry leaves
2 tbsp hot –n sweet sauce
1/2 tsp mustard paste
4 hard boiled eggs.
Salte to taste.

For Garnishing
1 double fried egg
1 tbsp coriander chopped

How to make chicken keema and egg:

• Heat , oil, saute the garlic, ginger, onion, add in tomatoes powdered spices, salt to taste.
• Thai curry paste, curry leaves,
• Add in the keema and saute for a few seconds and add in the hot-n- sweet sauce and mustared paste.
• Simmer the keema for 8-10 minutes on a medium flame.
• Fry the keema on high flame for 2-3 minutes.
• Add a little water and cook for another 15 minutes.
• Finally mix in the shredded egg and serve hot garnished with wedges of hard boiled eggs and chopped coriander.

bombay chicken curry

BOMBAY CHICKEN CURRY RECIPE

Hot and spicy taste of Bombay food in chicken curry with olive oil, vinegar, coconut, curries leaves, sugar and spices.

Ingredients:

2 kg chicken pieces
2 tblsp olive oil (tel)
2 tblsp white Vinegar (Sirka)
1 1/3 cups (125gms) desiccated coconut (narial)
4 cloves garlic (lasan), crushed
1/2 tsp ground turmeric (haldi)
1 tsp chilli powder
1/2 tsp ground black pepper (kali mirch)
1 tsp grated, fresh ginger (adrak)
10 curry leaves (kari patta)
1 tblsp sugar (cheeni)

How to make bombay chicken curry:

• Place chicken pieces in a saucepan, cover with water and bring to boil. Reduce heat, cover, simmer for 30 minutes or until chicken is tender. Drain, reserving 1 cup (250ml) of liquid.
• Heat oil in a saucepan, add vinegar, coconut, garlic, cumin, turmeric, chilli, pepper, ginger and curry leaves. Sauté for 2 minutes.
• Add the chicken pieces, reserved stock and sugar. Bring to boil, reduce heat to low, cover, simmer for 15 minutes.

dry chicken curry

DRY CHICKEN CURRY RECIPE

The thick curry has ingredients like curry powder, tomato, ghee and onion with chicken. Lemon juice and coconut is sprinkled to make it dry.

Ingredients:

60gms ghee
2 Onion (Pyaj)s, thinly sliced
2 clove (laung)s garlic (lasan), thinly sliced
2 tblsp curry powder
1 tblsp tomato (tamatar) paste
1 1/2 kg chicken pieces

How to make dry chicken curry:

• Meld ghee in a frying pan, sauté onions and garlic until onions is tender.
• Add curry powder and tomato paste, sauté 3 minutes.
• Add chicken pieces, mix well, cover, simmer for about 45 minutes or until chicken is tender.
• Add lemon juice and coconut, which will absorb any excess gravy.
• Note: The pan must be continually watched, as the contents may stick. If this happens, add just sufficient water to prevent it.

chicken mushroom rice

CHICKEN MUSHROOM RICE RECIPE

Ingredients:

1/4 cup long grain white Rice (Chawal)
2 tblsp Vegetable oil (Vanaspati)
1 small chopped finely Onion (Pyaj)
2 chopped finely Garlic Cloves (Lasun)
2 seeded and cut into slivers Red chili (Lal Mirchi)
225 gms chopped finely Chicken breast meat
85 gms chopped or cut into matchstick strips Bamboo Shoots
8 dried, soaked for 30 minutes, drained and chopped Chinese Black Mushrooms (Goochi)
2 tblsp dried Shrimps
1 tblsp Fish Sauce
25 Thai Holy Basil Leaves (Tulsi)
Thai Holy Basil Sprig to garnish
As required Salt (Namak)

How to make chicken mushroom rice top:

• Cook rice.
• Heat oil in a wok.
• Combine onion and garlic.
• Cook till golden.
• Stir occasionally.
• Combine chilies and chicken.
• Fry stirring for 2 minutes.
• Stir in bamboo shoots, mushrooms, dried shrimps, fish sauce and salt.
• Stir continously 2 minutes.
• Combine in the rice and basil.
• Stir well.
• Garnish with basil sprig.
• Serve hot.

CHICKEN BON BON

Ingredients:

2 cups cooked and shredded Chicken
Salt to taste
2 small sized Cucumber (Kheera)
1 tblsp Soya Sauce
3 tblsp Seasame Seeds
3 Red Chili (Lal Mirchi)
1 tblsp Vinegar (Sirka)
1 tsp crushed Black Pepper (Kali Mirch)
1 tsp powdered Sugar
1 tblsp chopped Spring Onions
1 tsp chopped Ginger (Adrak)

How to make chicken bon bon:

• Cut the cucumber into half length wise.remove the seeds and cut the cucumber into half.
• Divide the halved cucumber into length wise pieces approximately 1 inch in thickness. keep aside.
• Grind the red chillies in a blender along with the vinegar to a smooth paste. keep aside.
• Prepare the bon bon sauce by mixing in a basin the sesame oil, sesame seeds, salt , soya sauce, ginger, sugar, red chilly paste, crushed pepper corns and the spring onions.
• Mix thoroughly.
• Arrange the chicken pieces in a bowl. surround with the cucumber pieces.
• Pour the bon bon sauce on top of the chicken.

chicken with rice

CURRIED CHICKEN WITH RICE RECIPE

Ingredients:

1 cup uncooked Rice (Chawal)
1 cut in serving pieces broiler- fryer Chicken
2 tsp Butter
1 tsp Paprika
1 tsp Curry Powder
1/4 cup slivered Almond (Badam)
1 10 1/2 oz can Chicken Broth
1/2 can Water
Curry Sauce:
1 10 3/4 oz can Cream of Chicken Soup
1/4 cup Milk
1 tblsp Sherry
1 tblsp Cornstarch
1/2 tsp Curry Powder

How to make curried chicken with rice top:

• Place dry white rice in bottom of a buttered baking dish.
• the rice with pieces of chicken.
• Spread butter over.
• Drizzle paprika, curry powder and almonds.
• Combine chicken broth and water.
• Cover the baking dish.
• Bake it in a oven at 375o for about 45 minutes.
• Remove from the oven.
• Spread curry sauce over chicken.
• Continue cooking unvcovered for 15 more minutes.
• Curry sauce:
• Mix all ingredients of curry sauce in a pan.
• Take it to boil over low heat.
• Remove from heat.

kadai paneer curry

KADHAI PANEER RECIPE

Ingredients:

250 gms Cottage Cheese (Paneer)
3 Capsicum (Shimla Mirch)
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
1 tsp Red Chili Powder (Lal Mirchi)
2 Bay Leaf (Tej Patta)
4 Cloves (Lavang)
1 piece Cinnamon (Tuj/Dalchini)
Little Orange Color
4 tblsp Clarified Butter (Ghee)

How to make kadhai paneer:

• Cut cottage cheese, capsicum in long pieces.
• Grind onion, tomato, ginger, salt, red chili powder and orange color.
• Mince cloves and cinnamom.
• Heat clarified butter in a pan.
• Add bay leaf, cloves, cinnamon.
• Then add onion, tomato, ginger paste.
• Continue cooking it on medium flame till ghee/oil begins to separate.
• Add paneer and capsicum pieces.
• Cook on low flame.
• When the capsicum are done put off the flame.
• Take off the fire and serve hot.
• Serve with nan or paranthas..

chilli paneer curry

CHILLI PANEER RECIPE

350 gms Paneer How to make paneer
2 tsp Salt
1 Egg
1/2 cup Corn Flour
1 tsp Ginger-Garlic Paste
2 cups Coarsely Chopped Onions
2 tbsp Sliced Green Chillies
1 tbsp Soya Sauce
2 tbsp Vinegar
1/4 tsp Ajinomoto
Oil for frying
Little Water

How to make chilly paneer:

• Cut the paner into cubes.
• Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the paneer pieces with the mixture.
• Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color.
• Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.
• Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.
• Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.

tomato rice

TOMATO RICE RECIPE

Tomato rice is a very delicious and simple to prepare recipe. Pureed tomatoes are sauted with spices and then added to rice.

Ingredients:

2 large tomatoes made into a thick puree.
1 cup basmati rice, washed and soaked for ten minutes
1 whole black cardamom (bari ilaichi)
1 tsp red chili powder (lal mirch )
Salt to taste
1 tsp garam masala powder.
1 tblsp ghee
2 cup water

Preparation:

• Heat ghee in a heavy bottom vessel
• Put in the whole black cardamom and then the tomato puree.
• Now add the dry spices, salt and saute.
• Put in the rice and mix well.
• Finally add the water and cook covered till done.
• Seve hot.

rice khichdi

RICE KHICHDI RECIPE

Learn how to make nutritious and tasty Khichdi with toor dal and rice.

Ingredients:

2 cups rice
1 cup toor dhal
5 cloves
1 cinnamon
5 cardamom
2 finely sliced onion
6 to 8 small size tomatoes
4 slitted into halves green chillies
12 to 15 mint leaves
1/2 bundle corriander leaves
1 tsp garlic paste
1 1/2 tsp ginger paste
salt to taste
1/4 cup veg. oil
a few curry leaves
3 cups water
a pinch of turmeric powder

How to make rice khichdi:

• Wash and cook dhal with a pinch of turmeric powder. Set aside.
• Don't discard the cooked dhal water.
• Fry the onions, cloves, cinnamon and cardamom.
• When onions are golden add slit green chillies, mint, curry leaves and a part of the corriander leaves.
• Keep the remaining corriander leaves for garnishing.
• Add salt, ginger and garlic paste. Fry for 2 minutes.
• Add the washed, drained rice and chopped tomatoes. Fry for few minutes.
• Add the cooked dhal, mix well and add 3 cups of water.
• Add cooked dhal water. Cook it for 8 to 10 minutes till the rice is done.
• Garnish with chopped corriander leaves and serve hot.

coconut rice

COCONUT RICE RECIPE

This is a South Indian recipe for coconut rice. Fried coconut and cashewnuts are added to boiled rice and garnished with ghee and coriander leaves.

Ingredients:

400 gms biryani rice
120 gms coconut
40 ml ghee
25 gms black gram dhal
25 gms broken pieces of nuts
6 gms dry chillies
2 gms curry leaves
2.5 gms asafoetida powder
20 gms (minced) coriander leaves
Salt to taste

How to make coconut rice:

• Boil rice and keep aside.
• Fry coconut evenly to a golden colour on a slow fire.
• Heat 3 dessertspoon of ghee. Fry the cashewnuts and remove.
• Fry the broken pieces of dry chillies, black gram dhal, and curry leaves well.
• Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.
• Serve hot garnished with coriander leaves.

paneer tikka roll

Panner Tikka Roll Recipe

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Ingredients:

1 Cup Paneer (cubed)
1/4 Cup Tomatoes (diced)
1/2 Cup Capsicum (diced)
1 tsp Oil

For marination
1/2 Cup thick Yogurt (whisked)
1 tsp red Chilly Powder
1/4 tsp Turmeric Powder
1 tsp Ginger-garlic paste
1/4 tsp Gram flour or besan
1/2 tsp Chaat Masala
1/2 tsp Kasuri Methi
1/2 tsp Garam Masala Powder
Salt to taste

For the roti or wraps
1 Cup Flour (Maida)
1/4 Cup Milk
Salt to taste

For the roll
1/2 cup Green chutney
1 onion sliced
Chat masala for garnish

How to make paneer tikka kathi roll:

• To make the rolls : Mix the flour,milk and salt in a vessel. Now using little water knead a soft dough. The dough should neither be too stiff nor too soft.Keep it aside for 15 mins.
• Knead the dough and divide it into equal parts and roll out thin rotis.
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• Heat tawa and cook the rotis (ready 3/4 cook) on both sides. Keep aside. Don't cook the roti completely otherwise while assembling the wrap they will get very crisp and dry.
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• To make the stuffing: Mix all the ingredients of marinate well and then add paneer cubes. Let the paneer marinate for 15-20 minutes.
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• Heat oil in a pan and fry capsicums for 2-3 minutes.
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• Now add marinated paneer and saute for 5-6 minutes on medium flame stirring occasionally. Now add tomatoes and saute for another minute.
• Remove from heat.
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• To make a roll: Take a roti and spread some green chutney in the center, then put the paneer-capsicum-tomato stuffing evenly in the center. Sprinkle thinly sliced onion and some chat masala. Now fold /14 of the roti horizontally from the lower side and then roll the roti vertically tightly ensuring that no stuffing falls out. 
•  
• How to serve: Heat the roll on the tawa. Then wrap each roll in a aluminium foil and then cut diagonally from the center into two pieces. Arrange on a platter and serve with tomato and green chutney.
• Note :
  1. You can use whole wheat flour (Atta) to make healthy wraps.
  2. You can use non stick to cook the paneer and avoid oil.
  3. You can use low fat yougurt for the marination.
  4. You can substitute paneer with low fat paneer.

masala dosa

MASALA DOSA RECIPE

Ingredients:

Dosa shell:
1 1/2 cups rice
1/2 cup urad dal
salt to taste
Oil
Masala Filling:
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste

Preparation:

Dosa shell

• Separately soak rice and urad dal at least 6 hour or overnight in water.
• Grind to paste.
• Mix together, add salt with water to make batter.
• Leave in room temperature overnight.
• Mix onion and chilies to the thin batter.
• Heat pan or griddle with little ghee or oil.
• Spread the mix on pan in circular motion to make thin Dosa.
• Cook on both the sides, if desired.

Masala Filling (Spicy Filling):

• Heat oil. Add mustard seed, peas, onions and spice.
• Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
• Add potatoes and mix and cook some more Serve
• Add filling inside Dosa and roll. Serve hot with Chutney.

grilled fish with garlic lemon

ingridients

fish fillets(Tilapia) - 2 nos or Sword fish steaks Pepper(ground) - 1 tsp Fresh garlic(chopped) - 1 tbsp Lemon juice - 1 tsp Turmeric powder - A pinch Chilly powder - 1 tsp Olive oil - 2 tbsp Salt - As reqd

Preparation Method of Garlic and Lemon Grilled Fish Recipe

1)Marinate the fish fillets or fish steaks with all the ingredients for 2 - 3 hours. 2)Place aluminium foil over baking tray and spray with cooking spray. 3)Place the fish in it and grill for 7 mins. :- Fish steaks may take longer because it is thicker. 4)Turn the sides of the fish while grilling. 5)Garnish with onion rings and stir fried vegetables.

tandoori roti

Ingredients:

• 2 cups Wheat Flour • 2 tsp Baking Powder • ½ cup Plain Yogurt • ½ cup Maida • ½ cup Milk • 2 tbsp Ghee • Salt to taste

How to make Tandoori Roti:

• Mix the flour, maida, yoghurt, baking powder, milk and salt together. Pour enough water into it to make dough. Knead for about 10 min or until the dough becomes smooth and elastic. • Cover the dough and leave it for 20-30 min. After due time, divide it into small balls of equal portions. • Occasionally, apply some flour to roll the balls into a thick (4-5 mm) circular/oblong shape. • Apply ghee over the rotis. Now bake each roti for 4-5 min in a tandoor or oven at the temp of 200 degrees Celsius. • Tandoori Roti is ready to eat. • Serve hot with any veg / non-veg curry.

tandoori fish fry

Ingredients:

2 lbs of any white fish fillets (cut into 2-3-inch pieces)
1 tbsp chopped fresh ginger
4 cloves garlic
1/3 cup vinegar
Salt To Taste
1 tbsp ground coriander seeds
1 tbsp ground cumin seeds
1 tsp ground cayenne pepper
1/2 cup vegetable oil

How to make barbecued fish :

• Blend together ginger, garlic, vinegar, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste.
• Marinate the fish pieces into the paste for about 4 hours in the refrigerator.
• Pre-heat the oven on maximum heat at broil.
• Cover the oven tray with foil to avoid mess.
• Place the marinated fish pieces on the tray and broil for about 8-10 minutes.
• Turn over and broil for about 8 minutes again.
• Keep a constant check. Broiling time may vary depending on the thickness of fish pieces.
• Serve the tandoori fish hot with your favorite chutney.

aloo tikki

Aloo tikki

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INGREDIENTS-
3 Potatoes (Boiled & mashed)
1/4 Cup Cilantro (Chopped)
1/4 Cup Mint leaves (Chopped)
3 Hot peppers (Chopped)
1/4 Tsp Turmeric
1 Tsp Amchoor powder
1 Tsp Cumin powder
1 Tsp Coriander powder
1 Tsp Garam masala
1 Tsp Red chilli powder
1 Tbsp Lemon juice
2 Tbsp Bread crumbs
Salt to taste
Corn starch as needed

For frying-
Oil as needed

PREPARATION-
1. Mash potatoes in a bowl. Add all the dry ingredients and mix well. Do a taste check before making the patties. Take lemon size balls and press in between hands forming a patty.
2. Roll these patties in corn starch and set aside. Finish off the entire potato mixture.
3. Heat oil in a shallow pan. Add 2 tbsp oil.  Place the patties in the pan and fry on low flame till golden on both sides.

You can also make these tikki's and store in refrigerator. Defrost and fry them as needed.
Serve them with yogurt, tamarind chutney, mint chutney, onion and sev on the top. Or use them for aloo tikki chana chat.

meal maker manchuria

INGREDIENTS- 
2 Cups Meal maker / Soya chuncks
1 Onion (Chopped)
2 Hot peppers (Chopped)
2 Tbsp Garlic (Chopped)
2 Tbsp Tomato sauce
1  Tbsp Soy sauce
1 Tbsp Chilli sauce
1/2 Tsp Vinegar
1 Spring Onion / Scallions (Chopped)
1 Tbsp All purpose flour
1 Tbsp Corn flour
1 Cup Cilantro (Chopped)
Ground black pepper to taste
Salt to taste
1 Tbsp of oil
Oil for frying
lemon


PREPARATION-
1. Bring some water to boil in a pan. Add the soya chunks and cook for 2 mins and drain the water. Squeeze to remove any excess water.
2. Now heat oil in a pan for deep frying.
3. Take the soya chunks into a bowl, add the all purpose flour, corn flour, salt, pepper and mix well. Now drop them in the oil and deep fry till golden brown on medium flame. Drain them on paper towel.
4. Heat 1 tbsp of oil in another pan, add the garlic, onion, peppers and saute. As they get tender add the tomato sauce, soy sauce, chilli sauce, vinegar , 1 cup of water and bring to a boil.
5. Now add the fried soya chunks and mix well. check for salt and pepper. Finally add scallions, cilantro mix well and turn off the flame.
6. Squeeze lemon juice before serving if you like it.

aloo chole curry

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Recipe:

3 cups of dried chickpeas
(soaked in water beforehand then pressure cooked to tender)
A fistful of cooked chickpeas made into smooth paste
2 potatoes, peeled and cut into cubes
1 large onion and 4 ripe tomatoes finely chopped
1 tablespoon - readymade chana masala powder(any brand will do)
1 teaspoon - garlic-ginger-cilantro paste
½ teaspoon each - red chilli powder, salt and turmeric
For garnish - finely chopped cilantro and lime wedges

Ingredients for Aloo Chole

Heat one teaspoon of ghee or peanut oil in a saucepan over medium heat. Add and toast quarter teaspoon each - mustard seeds and cumin, wait till they start to dance; then add ginger-garlic-cilantro paste and onions, saute for few minutes until onions soften.

Add the ingredients - potatoes, tomatoes, chickpea paste, chana masala powder, red chilli powder, salt and turmeric, along with 2 to 3 cups of water. Cook them covered for about 15 minutes, until potatoes are slightly tender.

At this stage, stir in chickpeas. Turn the heat to medium-low, and simmer for about 10-15 minutes or until the curry thickens. (When curry served on a plate, it shouldn’t spread like flodding river.) Garnish with finely chopped fresh cilantro and serve.

My favorite way to have this curry is with limejuice squeezed and few finely chopped onions (washed beforehand in water) on the side with parathas.

 

 

chana masala puri kura

Recipe:

Chickpeas
Soak 4 cups of chickpeas in water overnight or atleast 6 hours. Take them in a pressure cooker, add salt, one teabag(optional) and water and pressure cook them until they are just tender. Take care not to overcook. Drain the water and separate one cup of cooked chickpeas. Blend these separated ones into into thick, smooth paste with little water.
Veggies
2 cups of finely chopped ripe, juicy tomatoes
1 onion, finely chopped lengthwise
Seasoning
1 tablespoon of premade Chana masala powder (Badshah or any other brand from an Indian store)
½ teaspoon of red chilli powder and salt
¼ teaspoon of turmeric
Fresh cilantro and lime juice - for garnish

Preparation:

1. Heat one teaspoon of peanut oil or ghee in a large pot over medium heat.
2. Add and toast ¼ teaspoon each- cumin and mustard seeds.
3. When seeds start to pop, add the onion, and cook until translucent.
4. Add the tomatoes and cook on high heat until the tomatoes turn to soft. Press with a spatula and mush them.
5. To this tomato sauce, add the cooked chickpeas, pureed chickpea paste, chana masala powder, salt, red chilli powder, turmeric and one to two cups of water. Stir to combine.
6. Have a taste and adjust the spice levels to your liking. Keep the heat on medium and cook for about 20 to 30 minutes, until the curry thickened. (The curry should not spread like a flooding river when served on a plate.)
7. Just before turning off the heat, stir in finely chopped fresh cilantro and lime or lemon juice to taste.

Enjoy the chana masala with rice/roti (chapati) or with puris. Keep the leftovers refrigerated. The curry tastes very good next day.

Chole Batura - Chana masala with Puris..

green chana potato curry

Brussels Sprout If cabbage has a mini me, it would definitely look like a brussels sprout, I think. To compensate what they lack in size, they got lot of that cabbage sp(t)unk. Somehow this tiny, tightly wounded veggie brings out the bad in people here. Blah, eew, yuk, is what you hear often with the mention of brussels sprouts. Blanching them whole and buttering them up, I would say yuk too. My way of preparing brussels sprouts is different and cooking curried way makes this winter season vegetable pleasantly pleasing.
For our lunch today, I saut?ed the brussels sprouts with potatoes and fresh green chana (garbanzo/chickpeas). Little bit of chillie and little bit of garam masala, together with sweet taste of green chana - one tasty curry was ready for chapatis.

Brussels Sprouts, Cooked Potato and Fresh Green Garbanzo (green chana) Recipe:

15 fresh brussels sprouts - outer leaves removed and finely chopped lengthwise
2 medium-sized potatoes - Boiled to tender, skin removed and quartered to cubes
½ cup of fresh green garbanzo beans (green chana/chickpeas)
1 red onion - finely sliced lengthwise
Green chillies to taste or 6 - finely chopped
Garam masala, coconut powder, turmeric and salt - to taste or 1 tsp each
Popu or Tadka Ingredients:
Cumin, mustard seeds, curry leaves - ½ tsp each

In a big skillet, add and heat a teaspoon of peanut oil. Add and toast tadka ingredients first. One by one add and saut? onions, green chillies and garbanzo beans. Add in brussels sprouts. Stir in garam masala, coconut powder, turmeric and salt. Mix. Cover and cook for few minutes until the sprouts start to wilt. Add in cubed potatoes. Cook covered for another 10 to 15 minutes on medium heat, stirring in between, until the sprouts reach the tenderness you desire. Keep in mind just like cabbage and cauliflower, brussels sprouts also release unpleasant odor on overcooking.
Serve hot with chapati or with rice.

senagalu tamato sora kai curry

Tomato, Punjabi Tinda, Cooked Chickpeas Recipe:
(for two, for two meals)

1 tablespoon - ghee
1 onion- finely chopped
4 tomatoes - finely chopped
1 Punjabi tinda – Peeled and the white flesh cut to cubes
1 potato - peeled and cut to cubes
3 cups chickpeas (cooked to tender)
(Separate ½- cup chickpeas and puree to smooth. Added to thicken the chole)
1 tablespoon - chana masala powder (homemade or store-bought)
Chilli powder, salt, and lemon juice - to taste

1 tablespoon - kasuri methi,

method

Heat ghee in a big pot.
Add onions and tomatoes. Saute to soft mush.
Add Punjabi tinda and potatoes. Saute to tender.
Stir in chickpeas, the chickpea paste, chana masala and chilli powders, and salt.
Add about one cup of water. Combine. Simmer, covered for about 15 to 20 min.
At the end, sprinkle the kasuri methi and lemon juice.
Mix and serve right away. Great with chapati/roti and rice.


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masala senagalu (masala chik peas)

Fried Chickpeas ~ A Tasty Snack on a Cold, Rainy Day It has been so dreary cold here lately. Soup like dal-rice combo has been my main meal most of the days. Worn-out of my routine tomato dal, I thought of dazzling it a bit. That started a craving for crispy, crunchy chickpeas. A cup of rehydrated chickpeas, 20 minutes in front of hot oil. Now, I remember why I don’t make these often.:) Next time I will simply buy or bake.
For those of you who would like to try the recipe, here we go:

Soak dried chickpeas in water to plump.
Drain and then pat them dry using a kitchen towel.
Deep-fry in batches, in hot peanut oil to crisp.
Prepare spice mixture: Heat a teaspoon of ghee. Add and toast curry leaves, chilli powder, amchur and salt to taste. Toss and coat the chickpeas in spice mixture.

The fried chickpeas are great to jazz up the dal and sambar rice. Also to munch on, and to add to salads.
.one add and saut? onions, green chillies and garbanzo beans. Add in brussels sprouts. Stir in garam.

bendakai boondi fry ,lady finger boondi fry

Ingredients:

Lady’s Finger / Okra 20 app.
Boondi 1 Cup
Garlic 4 Cloves
Green Chiles 2
Red Chile Powder 1/2 tspTurmeric Powder a pinch
Salt to taste
Talimpu:
Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chiles 3 – 5
Curry Leaves 6
Asafoetida a pinch
Oil 1 tbsp

Method of preparation:

Remove stems, wash and slice the green chiles.
Wash, pat dry, remove ends and chop okra into inch sized pieces.
Peel and roughly chop the garlic cloves.
Heat a tsp of oil in a pan, add chopped okra.
Stir fry until the edges of okra turns light brown.
Make little space in the middle of the pan and pour a tsp of oil.
Add all talimpu ingredients in order in the oil along with the green chiles and garlic.
When urad dal changes color, mix the tempering with the fried bhindi.
Stir in boondi, turmeric powder, red chile powder and salt.
Sprinkle a tbsp of water and fry for a minute or until all the water has gone.
Serve okra and fritters curry over plain steamed rice.Notes: Make sure bhindi is dry and seperate before adding boondi.