Gobi Manchurian

Gobi Manchurian


Ingredients:

Cauliflower - 1 medium sized cut into medium sized florets
Spring onion chopped- a small bunch (Seperate whites and greens)
Garlic chopped - 5 tbsp
Green chilies chopped - 4-5 tsp (Use according to your spice level)
Soya Sauce - 1 and 1/2 tbsp
Green Chilli Sauce - 2 tbsp
Tomato Ketchup - 3 tbsp
Vinegar - 1 tsp
Coriander leaves - for garnishing
Oil - as needed
Salt - add only if needed
(Add 1 medium sized Onion and 1/2 Capsicum if you wish.i dont add it,if i am preparing it dry)
For the batter :
All purpose flour/Maida - 1/2 cup
Corn flour - 1/4 cup
Rice flour - 2 tbsp
Egg - 1
Ginger-Garlic paste - 2 tsp
Red Chilly powder - 1/2 to 1 tsp
Salt - to taste (consider the saltiness of soya sauce while adding it)
Method:

Prepare a batter with the given ingredinets adding necessary water.Batter should be made a little thick,otherwise it doesn’t coat well on the cauliflower florets.Heat oil in a big wok,dip each floret in the batter and gently put it into the oil.Do not overcrowd the wok while frying.Do it in 2 or 3 steps as needed.Fry it until it turns golden brown in color.Drain into a tissue paper and keep them aside and allow it to cool.
Now heat 2-3 tsp oil in another pan,add chopped spring onion(only the whites),green chillies,garlic and ginger,saute them for a while.(Add onions and capsicum also if you’re adding it)Now add soya sauce,chilly sauce,vinegar and tomato ketchup.Mix them well,check for the salt and add the cooled gobi florets.Turn the heat to high and mix them together until all the florets are well coated with the sauce.Add spring onion greens and coriander leaves and toss it well for few minutes.Serve immediately.
If you want to make it a gravy,add 1 tsp cornflour mixed in 1 cup luke warm water and simmer it for few minutes,before adding spring onion greens and coriander leaves.

Andhra pappu

Andhra pappu

Oil-2 tbsp
Jeera-1 tsp
Fenugreek-1 tsp
Chillies- according to the hotness needed
Garlic-5 -6 pods
Onions-1
Tomato-1
Toor dhal-1 cup

Method

1) Heat oil in a cooker
2) Saute the jeera,fenugreek seeds, then the chillies, garlic,onions and tomato..
3) Then finally add the toor dhal have a quick stir and add water and pressure cooker them
4) Then add tamarind and salt and mash them all together.
5)Finally saute the dhal with hing,mustard seeds ans curry leaves
6) Serve hot with rice or chapati

Avial recipe

Avial recipe


Recipe ingredients:

* 2 cups of cubed and boiled vegetables like:
o Beans
o Carrots
o Potatoes
o Drumsticks
o Raw bananas
o Cauliflower
* Roast in a little oil one by one and blend to a smooth paste:
o 2 teaspoons cumin seeds
o 2 tablespoons of coconut, shredded
o 4-5 green chillies
o 3/4 packet buttermilk
o A pinch of turmeric
o Salt to taste
o 1 teaspoon cooking oil for seasoning
o 1 tablespoon fresh coriander leaves, chopped finely


Recipe method:

* Add the salt, turmeric and the coconut paste to the buttermilk.
* Add the boiled vegetables.
* Heat on a low flame till the buttermilk mixture reaches a thick texture.
* Keep stirring continously.
* Now add the chopped coriander leaves.
* Season with mustard, curry leaves, hing, cumin and red chillies in hot oil.
* Serve hot with plain rice.

Baked Tilapia

Baked Tilapia

Ingredients:

¾ cup of olive oil, preferably extra virgin olive oil
¼ teaspoon of salt
1/8 teaspoon of grounded black pepper
½ teaspoon of dried oregano
1 teaspon of garlic powder
4 tablespoons of tomato paste
4 (4 ounce) tilapia fillets
1 green bell pepper
1 onion (large)
4 tablespoons of butter

Method:

1. Start by preheating the oven to 175° C / 350° F.
2. Prepare a medium sized baking dish by coating its bottom with roughly ¼ cup of the olive oil.
3. Pour the rest of the olive oil, ½ cup, into a small bowl and mix it with salt, pepper, oregano, garlic and tomato paste.
4. Place the tilapia fillets in the baking dish. The skin side should be up.
5. Use a spatula to gently spread the mix from the bowl over the fillets. A large part of the paste should be used to cover the centres of the fillets.
6. Slice one green bell pepper into thin slices
7. Slice one large onion into slices
8. Place the green bell pepper and the onion around the tilapia fillets
9. Place the baking dish in the oven and bake for 15 minutes. The baked tilapia is finished when you can easily flake it using a fork.
10. Remove the baked tilapia from the oven and place 1 tablespoon of butter on top of each fillet.
11.Set the oven to broil and broil the baked tilapia during 5-7 minutes. The butter should be fully melted and just turning slightly brown when you remove the dish from the oven.

BEETROOT PORIYAL

BEETROOT PORIYAL

Ingredients:

Beetroot - 2
Sombu(Aniseed) - 1/4 tsp
Coconut(grated) - 1/4cup
chopped onion - 1 tsp
urad dal - 1/2 tsp
oil - 1 tsp
mustard - 1/2 tsp
curry leaves -5 or 6
chilli powder - 1/2 tsp
salt as required


Procedure:

1) Grate the beetroot and keep it aside.
2) Take oil in kadai, add sombu, mustard and urad dal.
3) When mustard splutters and dal turns red add the onion and curry leaves. Saute until the onion becomes transparent.
4) Now add the grated beetroot, chilli powder and salt.
5) Keep stirring in medium flame till the beetroot is cooked. Don't need to add water. Beetroot gets cooked very fast.
6) Finally add the grated coconut and remove from fire.

Brinjal pappu

Brinjal pappu


Ingredients:

Brinjal-5-6(Cut into small pieces)
Toor Dhal-1/4/cup
Onions-1 medium Size
Tomato-1 big
Green Chillies-6-7
Garlic-3-4 ClovesCrushed
jeera-1 tsp
Mustard -1 tsp
Curry Leaves

Method:

1) Saok Dhal for 5-10 mins.
2)Cut the brinjal,onions and tomatoes
3) Heat oil in a pressure cooker,add jeera,onions,green chillies,minced garlic and tomatoes
4) Add Brinjal and dhal to it and pressure cooker it for jus a whistle.
6) Then blend the content with a blender not to smooth paste but with little consistency.
7) Saute with mustard seeds and curry leaves and serve with rice and ghee.

Cabbage kootu

Cabbage kootu

Ingredients:

1/2 lb Caggage
1 cup Chana dal (boiled)
1 tsp Cumin seeds
3 Green chilles
1 Medium size onion
1 Medium size tomato
1/2 cup Shedded coconut
Oil
Salt for taste

Method:

1. Pre-heat the oil in a kadai splutter some cumin seeds.

2. Add the chopped onion & cillies fry till golden brown.Add the chopped tomato,turmeric powder & salt & cook for4-5mts.

3. Add the cabbage & cook for 6-7 mts.

4. Then, add the chana dal & transfer the cabbage in to the pressure cooker & cook till 1whistle.

5. Open the cooker & added the shedded coconut & cook for next 5-6mts.

6. Cabbage kootu is ready serve hot with rice,roti & puri.

Carrot salad

Carrot salad

Ingredients

Carrots-5
Raisins- 1/2 cup
Lemon juice-1/2
Pineapple a cup
Mayonnaise-1/4 cup
Salad cream-1/4 cup
Sugar-2 tbsp
Salt

Method:

1) soak the raisins in the water for 10 mins
2) Grate the carrot to long slices
3) In a bowl mix the salad cream mayonnaise and sugar and salt
4) In other bowl add the grated carrots,lemon juice,pineapple

Kothavaranga(Cluster beans)-Potatato Poriyal

Kothavaranga(Cluster beans)-Potatato Poriyal

Ingredients:

Kothavaranga (gawar) (chopped) – 1 cup
Potato (chopped) – 1 cup
Onions (chopped) – 1
Tomato (chopped) – 1
Ginger-garlic (finely chopped) – 1 tbsp
Mustard seeds – 1 tsp
Jeera – 1 tsp
Split urad dal – 1 tsp
Fenugreek seeds (methi seeds) – ½ tsp
Chilli powder – 1 tbsp
Turmeric – a pinch
Salt – as needed
Oil – 2 tbsp

Method:

1) Heat oil in a pressure pan and add mustard seeds, split urad dal, jeera and fenugreek seeds.
2) Once the mustard starts to splutter add onions and fry till they turn golden brown.
3) Add the tomatoes and chopped ginger-garlic.
4) After the tomatoes turn soft add chilli powder, turmeric and salt.
5) Finally add the chopped vegetabes (potato and kothavaranga) and 1 cup of water and pressure cook for 2 whistles.
6) Remove from heat, wait till the pressure subsides and check if all the water has evaporated.
7) If not heat for a few minutes till all the water evaporates.
8) This dish goes well with chapathi or rice.

Egg Rice

Egg Rice

Ingredients

1 cup raw rice
1 egg
1 onion (minced)
1 green chilli (minced)
1 teaspoon ginger-garlic paste
1 pinch of-turmeric, chilli powder, garam masala
salt to taste
1 teaspoon coriander leaves (minced),
2-3 curry leaves.

Method:

1. Boil the rice using 1 3\4 cups of water and a pinch of salt.
2. Saute the onion and green chilli in 2 tablespoons of oil.
3. Add the ginger-garlic paste and saute for sometime.
4. Now add turmeric chilli powder, garam-masala and salt and mix well.
5. Add rice and mix well.
6. Lightly beat the egg and pour over the rice mixture and keep stiring often till the rice is dry.
7. Garnish with the coriander leaves and curry leaves and serve hot with raita or any curry.

Green Pea salad

Green Pea salad


INGREDIENTS:

* 4 cups fresh or frozen green peas, cooked just until tender, rinsed under cold water
* 1 small carrot shredded
* 1/2 red bell pepper, finely chopped
* 1 red onion, finely chopped, about 1 cup
* 1/2 cup finely chopped celery
* 1/2 cup light or regular ranch-style dressing
* 1/3 cup mayonnaise
* 1/4 teaspoon dried leaf oregano
* 1/8 teaspoon pepper
* 1/4 teaspoon salt, or to taste

PREPARATION:

In a large bowl, combine the cooked cooled peas with the chopped and shredded vegetables. In a measuring cup or small bowl combine the dressing, mayonnaise, and seasonings. Stir into the vegetables until well coated.

Herb Rice Pilaff

Herb Rice Pilaff

Fresh herbs are essential for this dish, but use whatever mixture suits your taste or complements the main course. Serve the pilaff as a side dish to accompany meat,

poultry or game.

Ingredients:


2 tbsp oil
2 tbsp butter
1 cup uncooked long grain rice
2 1/2 cups boiling water
Pinch of salt and freshly ground black pepper
1 1/2 cups finely chopped fresh herbs (parsley, thyme, marjoram, basil)
1 small bunch of green onions, finely chopped)


Method:


1- Heat the oil in a large, heavy-based saucepan and add the butter. When foaming, add the rice and cook over a moderate heat for about 2 minutes, stirring constantly.

2- When the rice begins to look opaque, add water, salt and pepper and bring to a boil, stirring occasionally.

3- Cover the pan and reduce the heat. Simmer very gently, without stirring, for about 20 minutes or until all the liquid has been absorbed and the rice is tender. Add

extra liquid or pour some off as necessary during cooking.

4- Stir the herbs and green onions into the rice. Cover the pan and leave to stand for about 5 minutes before serving

Masala Vadai

Masala Vadai

Ingredients:

* 3 cups dry chana dal
* 1 cup onion, chopped
* coriander, chopped
* 2 green chilis, chopped
* 1/4 cup coconut, grated
* 2 tablespoons red chili powder
* 1/2 tablespoon fenugreek
* 2 tablespoons salt

Preparation:

1. Soak chana dal in water 6 hours ahead.
2. Take 1/2 cup of it separately.
3. Grind the remaining portion coarsely without adding water.
4. Mix the ground dough with the remaining soaked dal, onion, coriander, chili, coconut, fenugreek, chili powder, and salt.
5. Heat oil in pan, make patties of the dough and fry until it turns golden and crispy.

Mutton Paya(Aatukal Paya)

Mutton Paya(Aatukal Paya)

Mutton Feet(Aatukal) - 2 pounds
Onion - 2 Big Finely Chopped
Tomatto - 2 Big Finely Chopped
Green Chillies - 2 Chopped
Red Chilli Powder - 1 spoon + 1 spoon
Salt to taste
Bay Leaves - 3
Cinamon Stick - 1/2
Cloves - 2
Cardamom - 2
Curry Leaves - 20
Coriander Powder - 1 and 1/2 spoons
Coriander - 1/4 bunch finely chopped
Coconut milk - 1/2 cup
Ginger Garlic Paste - 1 and 1/2 spoon

Serves 2 to 3 people

Step 1
Clean Mutton with running water and turmeric powder.

Step 2
Pressure cook mutton along with salt , water and 1 spoon of Red Chilli Powder(1 spoon).Cook until 8 whistles

Step 3
In a Pan pour 5 spoons of oil and then add Bay Leaves , Cinamon Sticks , Cloves and Cardamom and fry.

Step 4
Add Ginger Garlic Paste and fry the same.Once this is fryed add Curry leaves , Onion , Tomatto , Green Chillies one by one and fry the same.

Step 5
Add Red Chilli Powder(1 spoon) , Coriander Powder and fry the same.Now add the Cooked mutton prepared in Step 2 to this add water if needed and salt to taste.Let it cook for 5 to 8 minutes or until you see that it has come to the boiling stage.Now add Coconut milk and let it boil for couple of minutes.Now add the finely chopped coriander leaves.Mutton Paya is read to be served.This goes well with Idiyappam or Idly or Parotta.

Palak Paneer

Palak Paneer

Ingredients:

Paneer -400 gm
Spinach Puree-500 gm
Clarified Butter/Ghee-40 ml
Onions-50 gm
Ginger -50gm
Garlic-20 gm
Green Chillies-2 0r 3
Cumin Seeds-1tsp
Tomato puree-10 gm
Coriander Powder-1 tsp
Chilli Powder-1/2 tsp
Garam Masala-1/4 tsp
Salt

Ingredients:

1.Heat the clarified butter/ghee in the pan.
2.Add the cumin seeds.once the seeds splutter add the green chillies.chopped ginger,chopped garlic,saute for about a minute.
3.Add the onions and saute them for a while.
4.Add all the spices.
5.Add the tomato puree and add the spinach puree and add the paneer pieces and finaaly add the salt.
6.Bring to boil and then its ready to serve.

Tip:
The Saag paneer has a high iron and protein content and is just right for meeting your extra nutritional needs. A highly nutritious and healthy dish it goes well with all the Indian breads and even rice.

Pepper macaroni

Pepper macaroni

Ingredients:

Macaroni - 2 cups
Onions - 1 big
Tomatoes - 2 medium
Pepper powder 2 tsp
Chilli powder
Salt to taste
Coriander leaves

Method to prepare:


1. Boil macaroni in enough water to get soft cooked ones. Drain the water and pour little oil so that it doesn't stick together.

2. Chop Onions and Tomatoes finally . Heat Oil in kadai, add chopped onions, sauté well to get golden colour. Then add tomatoes.

3. Add salt so that tomatoes so that they become soft soon. Then add chilli powder. Once oil starts coming out, add cooked macaroni.

4. Sim and cook for 5 mins. Finally add pepper and Coriander leaves.

Potato Rice

Potato Rice

Ingredients

Rice- 1 cup
Tomato-3 large
Potato-1 big
Red Chilli powder - 1 tsp
Garam Masala- 2 tsp
Salt-1 tsp
Oil - 3 tsp
Mustard seeds - 1/2 tsp
Coriander leaves
Lemon - 1

Method:

1. Cook the rice and keep it aside.
2. Cook potato separately for 10 minutes.
3. Put oil in a pan add mustard seeds, tomato, chilli powder, garam masala and the boiled potato to it. When tomatoes become soft add the cook rice to it and mix well. Add lemon juice to it.
4. Garnish it with coriander leaves. It tastes good. Do try it.

Roasted Corn and Black Bean Salad

Roasted Corn and Black Bean Salad

5 ears of fresh corn
1 can black beans
1/4 c. green onion, sliced
1/4 c. each red and green pepper, diced
1 jalapeno, diced (fresh or canned may use less)

DRESSING:

1/3 c. olive oil
1/3 c. lime juice
1/4 tsp. cumin
1/3 c. chopped cilantro

Method:

Prepare charcoal or gas grill. Remove husks from corn. Brush corn with oil then grill until lightly browned. Cut corn from cobs. Mix corn, beans, onions and peppers. Put dressing ingredients in a jar and shake to combine. Pour over vegetables and toss. Chill for 2 hours to let flavors blend. Let salad warm slightly before serving. Serves 8.

Snake Gourd Kootu

Snake Gourd Kootu

1. Poricha kootu:
Snake Gourd Kooto:

Poricha kootu is usually prepared with the Pudalangai (snake gourd). We rarely get this vegetable in the place where I live. So whenever I find this vegetable in the market I buy it to make Poricha kootu.

Ingredients:

* 500g Pudalangai (snake gourd)
* 50g moog dal (pasi paruppu)
* 1 cup grated coconut
* ¼ tsp hing (asafoetida)
* 1tsp black pepper powder
* 1 tsp jeera (cumin seeds)
* 1-2 red chilies (dried)
* Salt to taste
* 2 tsp rice flour (for thickening)

For tempering:

* 2-3 tsp oil
* ½ tsp rai (mustard seeds)
* 2tsp udar dal
* 1 sprig curry leave

Method:
Wash and cut the Pudalangai (snake gourd) vertically and slice it.
Cook moog dal and keep it aside. In a copper bottom vessel or in a non stick vessel cook pudalangai with salt and hing.Add enough water to cook the vegetable. Now grind the grated coconut, jeera, and red chillies with little water. Transfer this ground masala paste into the cooked dal. Pour this mixture into the boiling vegetable. Add 1 tsp black pepper powder to the boiling kootu. Stir it now and then. Make thin paste of rice flour with little water and pour it into the boiling kootu. Let it boil for one more minute, and then remove it from the flame. Temper it with rai, udar dal and curry leaves. Now the Poricha kootu is ready.

If you cannot grind the masala just heat the oil in a kadai and add rai, udar dal, jeera, red chillies. When the rai splutters add grated coconut and curry leaves. Sauté it for one minute. Then temper it into the kootu.

Bottle Guard(Sorakkai) Kootu

Bottle Guard(Sorakkai) Kootu

Ingredients:

1 cup Bottle gourd (cubed)
1 cup Bengal gram
1 no Onion
2 clove Garlic
¼ cup Tomatoes
1 no Green chilli
s4 tsp Fresh grated coconut
¼ tsp Mustard
¼ tsp Cumin seeds
¼ tsp Split black gram
¼ tsp Asafoetida powder
5 nos Curry leaves
2 pinch Turmeric powder
¼ tsp Red chilli powder
½ tsp Salt (or to taste)
3 tsp Oil
2 stks Coriander leaves- for garnishing
½ cup Water

Method :

1) Wash and soak Bengal gram for at least 1/2 hour .
2) Wash bottle gourd, peel the skin off, remove the sponge like tissue with seeds, and cut them into small bite size cubes.
3) Chop the onions and tomatoes.
4) Pressure cook soaked Bengal gram with cubed bottle gourd, onions, tomatoes, green chilli, garlic adding little salt, turmeric powder, red chilli powder and 1/2 cup water.
5) Cook for just one whistle and switch off.
6) Now heat oil in a kadai splutter mustard, cumin seeds, split black gram, curry leaves with asafoetida powder.
7) Transfer the cooked Dal to this and mix.
8) Add freshly grated coconut and cook for couple of minutes and garnish with coriander leaves. Serve hot with plain rice.

Macaroni and cheese recipe

Macaroni and cheese recipe


Ingredients:

1 tablespoon vegetable oil
1 teaspoon cumin seeds
2 teaspoons minced peeled gingerroot
2 teaspoons minced garlic
1 1/2 cup chopped onions
3 cups chopped Roma tomatoes
1/2 teaspoon salt or to taste
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk, warmed
1/2 cup shredded Cheddar cheese, divided
1/2 teaspoon cayenne pepper (optional)
1 cup elbow macaroni, cooked
1 tomato, sliced
Turn this recipe into a puzzle! [click]


Directions:

Preheat oven to 375 degrees F. Spray a 4-cup baking dish with vegetable oil spray.

In a saucepan, heat oil over medium heat. Saute cumin, ginger, and garlic for 1 minute. Add onions and cook until translucent, 6 to 8 minutes. Add tomatoes and salt. Mix well. Cook, uncovered, over medium-low heat until tomatoes break down, 5 to 7 minutes. Mash with back of spoon. Set aside.

In another saucepan, melt butter over medium-low heat. Remove from heat and whisk in flour. Add milk in a slow stream, whisking continuously to make a smooth mixture. Return to medium heat and cook, stirring continuously, until sauce is thick, 5 to 7 minutes.

Stir in 1/4 cup of the cheese until melted. Stir in cayenne pepper, if using. Add tomato masala and mix well. Stir in macaroni.

Pour mixture into prepared dish. Arrange tomato slices on top. Sprinkle remaining cheese evenly on top. Bake in preheated oven until top is bubbly and lightly browned, 25 to 30 minutes.

This recipe from CDKitchen for Indian Macaroni & Cheese serves/makes 6

Brinjal Chutney

Brinjal Chutney

Ingredients:

6 purple, round brinjals/eggplants chopped into medium sized pieces or two cups of chopped eggplant.
One onion, finely chopped
Red chillies - 12
Coriander seeds - 1 Tbsp
Urad dal - 1 Tbsp
Mustard seeds - 1 tsp
Fenugreek seeds (Methi) - 1/4 tsp
A little asafoetida powder
Jaggery powdered - 1 tsp
Tamarind extract - 4 tbsp - 1/4 cup (depending upon the sourness you prefer)
Salt
Oil

Preparation:

* Wash the eggplants and wipe them dry. Chop them into medium sized pieces.
* Heat 2 Tbsp oil in a saute pan and add the chopped eggplants to it. Fry them on low to medium heat till they are done.
* Heat two tsp of oil in a small pan and add urad dal and mustard seeds. When urad dal start to turn slightly red, add coriander seeds, red chillies and asafoetida. When coriander seeds start to turn brown and urad dal, fenugreek seeds have turned red, turn off the stove and transfer them to a plate.
* Heat another Tbsp of oil in the same pan and add finely chopped onions and fry them till they turn translucent.
* Now add the fried eggplant, spices, jaggery and required amount of salt to a blender and blend to a coarser consistency with out adding water. Then add onions and whizz/run the blender so that the onions are just blended with the eggplant mixture. You don't want the onions to get pureed.
* Remove and serve with hot rice and tsp of ghee or as a relish.

Vazhakkai Poriyal

Vazhakkai Poriyal

Ingredients:

Vazhakkai(green plantain)- 1 (medium size)
onion- 1 (chopped)
garlic- 5 (sliced, I love garlic. If you don't want so much reduce the quantity)
curry leaves- few
salt
sambar powder- 1 1/2 tsp
turmeric powder- 1/2 tsp
besan powder- 1 tbsp

Procedure:

Peel off the outer skin from the plantain. Cut it into any shape you like. Usually I do the rounds.
Keep the cut plaintains in water as it might turn dark when exposed to air.
Heat oil in a kadai, fry mustard seeds, urad dal and channa dal (1/2 tsp each).
Then fry onions, garlic and curry leaves.
When onion turns transparent add the cut plaintains and turmeric and sambar powder. Fry for 2 mins.
Then add reqd salt and 1/4 cup water.
Close and cook until 3/4 th done.
Then remove the lid and allow all the water to dry. Check for seasonings. Add more salt or chilli if you want.
When it is dry and almost done add besan powder and mix well.
Keep it in medium low flame and roast till done.
This curry goes well with sambar rice, rasam rice or curd rice.

Indian Spinach Chicken

Indian Spinach Chicken

Ingredients:

500 grams spinach
6 green chillies chopped
2 tablespoon(s) oil
2 bay leaves
4 green cardamoms
1 cinnamon stick(s) of 1" each
2 onion(s) chopped
2 teaspoon(s) each of ginger, garlic pastes
2 tomatoes chopped
8 medium sized pieces (about 500 grams) of chicken
salt to taste
4 tablespoons thick yoghurt whisked
1 teaspoon(s) hot spice mix (garam masala) powder

Method:

1. Cook the spinach leaves (discard hard stems) in boiling salted water for 2 minutes. Drain and refresh in cold water. Puree in a blender with the green chillies.
2. Heat oil in a heavy-bottomed pan and fry the bay leaves, cardamoms and cinnamon for a few seconds till aromatic. Add the onions and fry for about 3 minute(s) or till they are lightly browned.
3. Add the ginger-garlic pastes and fry for about 2 minute(s).
4. Add the tomatoes and fry for about 3 minutes.
5. Add the chicken and sprinkle salt to taste. Mix well. Cook on low heat for about 5 minutes.
6. Stir in the spinach puree. Cook on low heat for about 8 minutes or till the chicken is tender.
7. Stir in the yoghurt and the hot spice mix (garam masala). Simmer for about 3 minutes.

TIP:
* A handful of fresh fenugreek leaves (methi) used along with the spinach makes this dish very flavorful.
Serve hot with: Green Peas Rice (Matar Pulav), steamed rice or Indian bread (Roti).

Royyala Iguru (Prawns in thick gravy)

Royyala Iguru (Prawns in thick gravy)

Ingredients :

Prawns - 500 gms
Onions - 6 finely chopped
Green chililes - 5 to 6 (slit into two halves)
Curry leaves - 2 sprigs
Coriander leaves - a small bunch (finely chopped)
Turmeric - 1 tsp
Chillie powder -2 tb sp
Salt to taste
oil- 3 tb sp
water - 2 cups
Poppy seeds (gasagasalu) - 2 tb sp
Cloves (lavangalu) - 6
Cardamom (elaichi) - 3
Small cinanmon stick (dalchini)
Coriander seeds (dhaniyalu) - 2 tb sp
Cashew nuts - 3 tb sp
Ginger - 1" piece
Garlic - 3 pods


Preparation:

1. Grind poppy seeds, cloves, elaichi, cinanmon stick, coriander seeds, cashew nuts, ginger, and garlic to smooth paste.

2. Wash prawns with water and little turmeric powder. Add ground masala paste,2 tb sp of chillie powder, a pinch of turmeric, and salt, leave aside for 15 mts.

3. Heat oil in a kadhai, add chopped onions, a pinch of turmeric, curry leaves, green chillies and fry till onions turn soft.

4. Add prawns and mix well. cover with a lid for 6 mts and let it cook in low flame.

5. Remove the lid, add 2 cups of water, cover and cook in low flame till the prawns turn soft. salt can be added at this point if not sufficient. once the prawns turn soft, cook in high flame till the gravy turns thick.

6. Garnish with coriander and serve hot with rice or chapathis

Rava Idli and Potato sag

Rava Idli and Potato sag

Ingredients

Rava -3 cups
Onion- 1/2 of one onion chopped finely
Cashews - 1/2 cup cut in to small pieces
Coriander leaves- 1/4 bunch finely chopped
Curry leaves- 4-5strings finely chopped
Yogurt- fresh curd without sourness and it should be thick
according to the mixture.
Salt- to taste
Soda- a pinch
Oil-4 tbsp
Urad dhal-2 tbsp
Channa dhal-2 tbsp


Method:

1. Heat oil in a pan, add the urad dhal and channa dhal together and fry until its light brown.
2. Add the chopped cashews and fry a minute then add the chopped onion and fry until is soft
3. Then add the chopped coriander and chopped curry leaves to it and fry for a miute
4.After its set add the rava to the mixture and fry until the rava turns to opaque.
5.then make the rava mixture to cool

Note. This mixture has to be prepared before four to five hours befor u make the idlis

6.In a bowl add the salt,soda and yogurt and mix well ,and finally add the rava mixture to the curd and pour the idlis within 5 minutes dont make the rava to soak in the yogurt for along time.You may not get soft idlis.It would become hard.
7.Serve with potato curry

Potato sag

Ingredients:

Potato-3
Mustard seeds-1 tsp
Oil-for sauting
Urad dhal- 1 tsp
Channa dhal- 1 tsp
Onion-2 finely chopped
Coriander-1/4 bunch finely chopped
besan powder-2tbsp
Salt to taste
Green chillies-4 slit into two halves
Turmeric powder-1/4 tsp

Method:

1. Cut the potatoes into small dice shape and boil them with little salt. and keep aside. dont pour the boiled water down.keep even that aside.
2. Heat the oil in a pan splutter the mustard seeds,add the urad dhal and channa dhal and fry for a minute.
3. Then add the chopped onions and green chillies,turmeric powder and fry until the onions are soft
4. Then add the cooked potatoes along with the water and bring it to a boil, add the coriander leaves.
5. Finally add the besan powder ,give a fast stir and remove from flame and its ready to serve.

Muttai Kuzhambu(Egg Curry)

Muttai Kuzhambu(Egg Curry)

Ingredients
Eggs - 3(boiled and cut into halves)
Onion - 1/2 onion(finely chopped)
Red chillies - 5
Coconut - 1/4 cup (shredded)(optional-Pottu kadalai and onions)
Jeera - 1tsp
Garlic - 1 small pod
Turmeric powder -1/4tsp
Curry leaves - as needed
Mustard seeds -1tsp
Vendhayam/fenugreek seeds -1/4tsp
Urad dal - 1/2tsp
Coriander leaves for garnishing.

Method:
Hard boil the eggs and shell them.Cut them into halves and keep it aside.Grind coconut,red chillies,garlic,jeera into a fine paste.Heat oil in a pan and fry mustard,vendhayam,urad dal.Now add curry leaves and onion and fry till onions are gloden brown.Add the grounded coconut paste,turmeric powder and salt and fry till the raw smell goes and oil separates.Pour this gravy into the eggs and garnish with coriander leaves.

Green Chilli Chicken

Green Chilli Chicken

1 Ginger garlic
2 Green Chillies-Grinded
3 Chicken
4 Salt
5 Soya sauce 1 spoon
6 Vinegar -1 soon
7 Corn Starch

Method:

1) Heat oil in apan
2) Add Ginger garlic paste. Fry til raw smell disappears.
3) then add Ground green chillies and saute them
4) Then add the chicken and salt and close the pan and cook them for 10 mins
5) Then add 1 spoon of soya sauce and vinegar each and stir it.
6) Then finally take 11/2 spoon of corn starch..whisk it in water and finaaly add to the chicken and drop them from the fire..
7) Garnish with fries onions and capsicum.
8) And serve hot

Indian Spinach Chicken

Ingredients:

500 grams spinach
6 green chillies chopped
2 tablespoon(s) oil
2 bay leaves
4 green cardamoms
1 cinnamon stick(s) of 1" each
2 onion(s) chopped
2 teaspoon(s) each of ginger, garlic pastes
2 tomatoes chopped
8 medium sized pieces (about 500 grams) of chicken
salt to taste
4 tablespoons thick yoghurt whisked
1 teaspoon(s) hot spice mix (garam masala) powder

Method:

1. Cook the spinach leaves (discard hard stems) in boiling salted water for 2 minutes. Drain and refresh in cold water. Puree in a blender with the green chillies.
2. Heat oil in a heavy-bottomed pan and fry the bay leaves, cardamoms and cinnamon for a few seconds till aromatic. Add the onions and fry for about 3 minute(s) or till they are lightly browned.
3. Add the ginger-garlic pastes and fry for about 2 minute(s).
4. Add the tomatoes and fry for about 3 minutes.
5. Add the chicken and sprinkle salt to taste. Mix well. Cook on low heat for about 5 minutes.
6. Stir in the spinach puree. Cook on low heat for about 8 minutes or till the chicken is tender.
7. Stir in the yoghurt and the hot spice mix (garam masala). Simmer for about 3 minutes.

TIP:
* A handful of fresh fenugreek leaves (methi) used along with the spinach makes this dish very flavorful.

Serve hot with: Green Peas Rice (Matar Pulav), steamed rice or Indian bread (Roti).

BISI BELLA BATH

Ingredients

Raw Rice- 2 cups
Thoor dal- 1 cup
Turmeric powder- ¼ tsp
Asafoetida- ¼ tsp
Peas- ½ cup
Shallots- ½ cup
Tomatoes-2 cut finely
Carrot -1 chopped into small pieces
Beans- 10 chopped finely
Potatoes-1 chopped into small pieces
Drumsticks- 1 cut into 3” pieces
Brinjal – 1 cut into cubes.
Chowchow- ¼ cup cut into cubes
Garlic- 6 cloves
Green chillies- 3
These are the main veggies. U can add any vegetable u want to this except beets and bittergourd.The more the vegetables the better the taste. I added bottlegourd too with this.
Sambar powder- 1 tsp(optional. As I use very little red chilies ,I add this for better colour.I use sakthi masala)
Tamarind – 1 small lemon sized.
Salt to taste
Ghee- 5 tsp
Coriander leaves- 3 tsp chopped

To roast and grind

Channa dal- 2 tsp
Thoor Dal – 1 tsp
Urad dal- 1 tsp
Coriander seeds- 3 tsp
Jeera- 1 ½ tsp
Pepper- ½ tsp
Fenugreek seeds- ½ tsp
Saunf/Aniseeds- ½ tsp
Curry leaves- a few
Red chillies- 3( the one I have is very spicy so I add little) or acc to taste
Cinnamon- 2 one inch pieces
Cloves- 5
Coconut- 3 to 4 tsp

Heat 1 tsp of oil in a pan and add all the spices except coconut and fry for 2 minutes. Then add coconut finally and fry for a minute. Cool it and grind it to a fine paste by adding water.

For seasoning

Oil- 3 tsp
Mustard seeds- ½ tps
Broken urad dal- ¼ tsp
Fenugreek seeds- ¼ tsp
Curry leaves- a few

Method

Pressure cook the dal with turmeric powder and asafetida and set aside. Soak the tamarind in water and squeeze the juice.
In a cooker or big vessel, add 10 cups of water(1:5 ratio) . when it boils add the rice and the vegetables(from peas to green chillies). When the rice is ¾ th cooked. Add the dal and salt.mix properly and add the ground paste , tamarind juice, sambarpowder and ghee. Partly Cover and cook for a few minutes in reduced flame.Heat oil in another pan and add the seasonings one by one. Now add this to the rice. Garnish with coriander leaves. Serve hot with raita and papad/chips and ghee on top.
This bisi bela bhath should be in a slightly semisolid consistency than the normal rice.