Kadai Keema

Ingredients

600g minced lamb (keema)
1 cup yoghurt
10g ginger-garlic paste
10ml lemon juice
10g garam masala
3/4 cup capsicum (red, green and yellow)
Green chillies, slit lengthwise
Coriander powder
Cumin powder
Tomato, finely chopped
Kadai masala, (readily available at Indian supermarkets)
Oil, for frying
Salt, to taste
Fresh coriander, chopped,
for garnishing
Ginger, julienned, for garnishing

Preparation

Mix together keema, ginger-garlic paste, yoghurt, lemon juice, garam masala and seasoning in a large bowl. Cover and refrigerate, allowing the keema to marinate for three to four hours. Heat oil in a frying pan on medium heat. Add green chillies and sauté till they start to sizzle. Add the marinated keema, along with the marinade. Stir for five to seven minutes without breaking the pieces. Add tomato, capsicum, coriander and cumin powders, then sauté well. Sprinkle some water over the keema. Cover the pan and let it cook until done. Ideally, a bit of thick sauce should remain. Place keema in a serving dish and garnish with ginger juliennes and fresh coriander. Serve with chapatis.

Kesar pista kulfi

Ingredients

1.5l milk
50g sugar
5g cardamom powder
10g pistachios, chopped
Saffron strands, a pinch
20g khoya (dry condensed milk), grated

Preparation

Bring milk to a boil in a deep frying pan and allow it to reduce till it attains a thick and creamy consistency. Add grated khoya and sugar and let it boil for two more minutes. Remove the milk from the heat and let it cool. Once cool, add cardamom powder, pistachio, and saffron to the milk. Pour the mixture
in kulfi (conical ice lolly) moulds and deep freeze for four hours. When the kulfi is set, take out from the mould and cut the shapes into two pieces. Garnish pieces with saffron strands and serve immediately.

Kashmiri Pulao

Ingredients

500g long grain basmati rice
100g red onion sliced
5g cinnamon
5g cardamom
5g clove
1/2 tsp turmeric powder
1g saffron
100ml warm milk
20g walnut
20g cashew nuts
1 litre hot water
50ml oil
Salt, to taste

Preparation

Wash and soak rice for 30 minutes. Soak half the saffron in milk. Heat oil and fry onions till golden brown. Drain and keep aside. In the same oil, fry whole spices and turmeric for a few seconds. Then add rice and sauté gently till all the moisture dries up. Add saffron-infused milk and hot water. Mix gently. When the rice is al dente, add the remaining saffron and cook till grains are separated and done. Garnish kashmiri pulao with fried onions, walnuts and cashews.

Honey Glazed Cookie

Ingredients
All Purpose Flour – 2 cups
Butter – 1/2 cup
Olive oil or vegetable oil – 1/4 cup
Sugar – 1/3 cup
Baking Soda – 1 tsp
Orange Juice – 1 tbsp

For the Dip
Sugar – 3/4 cup
Honey – 1/3 cup
Chopped nuts (I used chopped Pista and raisins)

Method
1. In a bowl, beat the oil and butter until blended well using a hand mixer. Add in sugar, orange juice and baking soda and mix well.
2. Add flour little by little, using a spatula mix the dough well and make a soft dough.
3. Make small lemon size balls and flatten each balls 1/2 inch slices. (I flatten it with my hands) Using a cookie cutter or with moulds cut into any shapes as you like.
3. Place the slices on a baking sheet or a tray lined with aluminium foil and bake at 350 degrees for 10 to 12 mins or until nice brown. (check it in the middle, it tend to be brown very quick) Remove it from oven and cool it.
4. In a pan combine sugar, honey and 1/2 cup of water and boil it for 5mins. remove the syrup from fire and dip each cookie in the warm syrup and sprinkle immediately with chopped nuts. Dry it and enjoy

Carrot Noodles Soup

Ingredients
Onion – 1/2 sliced
Carrot – 1 or 2 cut into slices
Noodles – 1/4 packet
Tomato sauce – 1/2 cup
Chilly powder – 1/4 tsp
Cumin powder – 1/4 tsp
Pepper powder – 1/8 tsp
Butter – 2 tbsps
Cilantro for garnish

Method
1. Heat 2 tbsps of butter in a pan and saute the sliced onion until soft, add the sliced carrot and fry for few more minutes. Add the vegetable broth or water allow it to cook, then add the noodles. Cover and cook it for two more mins.
2. Add the tomato sauce, Chilly powder, cumin powder, pepper powder and mix it well and cook it on low flame for few more minutes. Add salt and cilantro.
3. Once you see the shiny top switch off the gas and serve hot with any bread. Makes 2 servings

Mor kulambu with coconut milk

Ingredients
Bittergourd / Pagarkai - 1
Onion – 1/2 medium size
Tomato – 1/2
Turmeric powder – 1/4 tsp
Chilly powder – 1/2 tsp
Corriander powder – 1/2 tsp
Coconut milk – 1/2 cup
Beaten curd / Yoghurt – 1/2 cup
Green chilly slited -1 or 2 as per ur taste
Cumin – 1/2 tsp
Mustard
Buttermilk – 1/4 cup or yoghurt – 1 tbsp

Method
1. wash and slice the bittergourd and put it on buttermilk with little salt and keep it aside for 15 mins. ( this will reduce the bitterness of the bittergourd, if u dont have buttermilk take 1tbsp of curd or yoghurt , add water and beat it well) . Drain the buttermilk after 15 mins and rinse the bittergourd slices with cold water for four or five times.
2. Heat little oil in a pan and fry the bittergourd slices till brown.
3. Add the sliced onion, fry till soft and add the green chilly, turmeric, chilly and corriander powders.
Add the sliced tomato and cook for two more mins.
4. Add the coconut milk and cover it with a lid and cook it low flame for few more minutes. Once the raw smells goes off turn off the gas.
5. After 1 or 2 mins add in the beaten yoghurt or curd and mix it well. Finally add the salt.
6. For seasoning , heat little oil pop mustard and cumin and pour over the kulambu and enjoy with rice.
Note:
Dont add the beaten yoghurt, while the kulambu is boiling.
Add salt after adding the yoghurt. I made coconut milk by grinding fresh coconut, you can use any canned coconut milk. (Never used canned coconut milk and I have no idea which brand is good)

Chocolate Coconut Bars

INGREDIENTS
CHOCOLATE BASE
unsalted melted butter – 1/2 cup
Egg – 1
All purpose flour – 1/4 cup
Sugar – 1/2 cup
Unsweetened Coco powder – 1/4 cup
salt – 1/4 tsp

COCONUT TOPPING
All purpose flour – 1 cup
Sweetened shredded coconut – 7 ounce , 1/2 cup for sprinkling
Eggs -2
Sugar – 3/4 cup
Vanilla essence – 1/2 tsp

METHOD
Preheat the oven to 375 degree.
CHOCOLATE BASE :
1. In a mixing bowl , pour the melted butter, sugar and salt and whisk it together . Then add egg, coco powder, flour and using a rubber spatula mix it well until smooth.
2. Take a baking pan and place a aluminum foil and butter the bottom and sides of the foil and spread the prepared batter over this and bake it for about 10 to 15 mins. Remove it from oven and cool it.

COCONUT TOPPING:
1. In a bowl whisk eggs, sugar and vanilla essence, mix in flour and coconut.
2. Spread this mixture over the prepared chocolate base and evenly spread it.
3. Sprinkle the reserved 1/2 cup coconut and bake for 25 to 30 mins in 375 degree. (insert a tooth pick and check , if it comes out clean remove the cake from the oven) Take it out from the pan and cut into bars and store in an airtight container for 3 to 4 days.

Ridged Gourd Curry

Ingredients
Ridged Gourd / Peerkankai – 2 medium
Onion – 1 big
Tomato – 1 medium
Green Chilly – 2
Tamarind Paste – 1 tsp
Cumin – 1/2 tsp
Red Chilly – 1

Method
1. Peel off the skin of the Ridged gourd and cut into small cubes.
2. In a pressure cooker add the rigded gourd pieces, chopped tomato and slited green chilly , tamarind add enough water and pressue cook it.
3. Heat little oil in a pan, pop cumin and add the chopped onion and fry until soft and add it to the cooked ridged gourd add salt. mash it with the back of the spoon.
(If it is too watery , cook it for few more mins after mashing it)

Yellow Pumpkin Curry

Ingredients:
Yellow Pumpkin – 1 medium slice
Channa Dal / Kadala paruppu – 1/2 cup
Onion – 1 small
Green chilly – 2 to 3
Turmeric – 1/4 tsp
Asafoetida a pinch

To grind
Grated coconut – 3 to 4 tbsps
Fennel – 1/4 tsp

Seasoning
Mustard
Red chilly – 1
Curry leaves few

Method:
1. Pressure cook the channa dal with enough water, turmeric and asafoetida. (Dont over cook the dal )
2. Chop the pumpkin into small cubes. Grind the coconut with fennel.
3. Heat little oil in pan, pop mustard , cumin, red chilly , few curry leaves. Add the chopped onion and fry until soft.
4. Add the chopped pumpkin cubes, slited green chilly, little water and cover it and cook until the pumpkin is soft.
5. Add the ground coconut paste ,cooked channa dal, salt and cook for further few mins.

Mixed Vegetable Bonda

Ingredients
Potato , Beans, Carrot, Green peas – 3 cups chopped
Onion – 1/2 chopped
Green chilly – 3 to 4
Ginger/ garlic paste – 1/2 tsp
Turmeric – 1/4 tsp
Garam Masala – 1/4 tsp
Cilantro

Method
1. Wash and chop all the vegetables into equal sizes except green peas.
2. Heat little oil in a pan, add the chopped onion , green chilly and ginger garlic paste and fry until soft. Add turmeric powder.
3. Add the chopped vegetables and saute it until the vegetables become soft. Finally add the garam masala, cilantro and salt. Turn off the heat and let the vegetables cool. Mash it coarsley and make small balls.

For the batter.
Gram Flour / kadalai Mavu – 1 cup
Rice Flour – 1/4 cup
Red chilly powder – as per ur taste
Baking Soda a pinch (optional)
Salt

Mix all the ingredients together by adding enough water make a thick batter. Dip each vegetable balls in the batter and deep fry until brown and serve with coconut chutney or green chutney. Good tea time snack.
Makes 8 to 10 bondas.

Ribbon Pakoda

Ingredients
Rice Flour – 2cups
Garam Flour / kadalai Mavu – 1cup
Chilly powder – 1 tsp
Butter / oil – 2 1/2 tsp
Asafoetida – 2 pinches

To Grind (this is for method -2 , not for method 1)
Red Chilly – 3 to 4
Fennel – 1 tsp
Garlic – 4 pods
Ginger – 1/2 inch (Grind these coarsley and take the juice from the mixture. Adjust the spices as per your taste)

How to
Method 1. Mix Rice flour and Garam flour in a bowl, add chilly powder, asafoetida, butter, salt and add enough water and knead the dough. In your murukku press, place the pakoda plate and load the dough and press it directly into the hot oil. Fry for few minutes, turn it over and fry until brown and crisp. Drain it from oil once it is done.

Method 2: If you want an extra spicy flavor, follow this method. Everything is same as method 1, instead of chilly powder, use the juice from the spice mix. Rest all the ingredients are same.

Note: The dough should not be too watery.

Sweet Corn Meal Pudding

Ingredients
Butter – 1/4 cup
Vegetable shortening – 2 tbsps or olive oil – 2 tbsps
Corn flour (Masa Harina) – 1/2 cup
Water – 4 to 5 tbsps

Corn meal – 3 tbsps (looks like sooji/rava)
Corn Kernels – 3 tbsps canned or frozen
Sugar – 1/4 cup
Whipping Cream – 3 tbsps
Baking Powder – 1/4 tsp
Salt a pinch

Method
1. Mix butter and shortening together in mixing bowl and mix until creamy.
2. Add corn flour little by little and mix thoroughly. Add water and make like a cookie dough. Add the corn kernels.
3. In another bowl add corn meal, whipping cream, sugar, baking powder, salt and mix well.
4. Combine this two mixtures together and mix until well blended.
5. Pre heat the oven to 350 degrees.
6. Grease the baking pan with butter or oil , pour the mixture cover it with a aluminium foil and bake for about 25 to 30 mins.
7. Remove it from oven and cool it and serve as a dessert, or with breakfast, lunch or dinner. Makes 2 to 3 servings

Bok Choy Poriyal

Ingredients
Bok Choy / Chinese Cabbage – 3 medium size
Shallot Onion – 3 to 4
Cumin seeds – 1/2 tsp
Grated Coconut - 2 tbsps
Garlic pods – 2
Green chilly – 2

Method
1. Wash and chop the leaves.
2. Grind green chilly, cumin, garlic, coconut into a coarse paste.
3. Heat little oil and pop mustard, add the sliced onion fry for a minute. Add chopped leaves and fry for 2 to 3 mins. Add the ground paste , salt and sprinkle little water and cover it with a lid and cook for few more mins.
4. Open the lid and fry until all the water evaporates and the leaves cooked well. Serve with white rice as a side dish

Vegetable Kurma

Ingredients
Potato, Cauliflower, Green beans, Carrot – 2 cups cubed
Onion – 1/2 sliced
Tomato Paste – 11/2 tsp or tomato – 1 (if using tomato, put it in hot water for 5 mins remove the skin and extract the juice)
Red chilly powder – 1tsp
Corriander powder- 11/2 tsp
Pepper powder- 1/8 tsp
Cumin – 1/4 tsp
Fennel- 1/4 tsp
Coconut milk – 1/2 cup

To grind
Coconut – 3 tbsps
Green Chilly – 2
Khus Khus – 1/4 tsp
Garlic pods – 2
Cashew nuts – 5 to 6
Shallot Onion – 3
Cilantro – 3 tbsps chopped
Grind all the above into a smooth paste.

Method
1. Heat little oil and pop cumin and fennel. Add the sliced onion and fry until soft. Cook the vegetable seperately and keep it ready.
2. Add the ground paste, chilly, corriander and pepper powders and fry for 3 mins add the cooked vegetable and cook for about 10mins.
3. Add the coconut milk & tomato juice and cook until oil comes out from the gravy.
Goes very well with Pulav, Chapathi, Poori and Idly.

Carrot Rice

Ingredients
Basmati rice – 1cup
Grated carrot – 1 cup
Onion – 1/2 sliced
Green chilly – 2 slited
Cumin seeds – 1/2 tsp
Chilly powder – 1/4 tsp
Turmeric powder – 1/4 tsp
Garam masala or pulav masala- 1/2 tsp
Lemon juice- 1/2 tsp
Broken Cahew nuts – 5 to 6

Method
1. Wash and cook the rice seperately with 2 cups of water. Spread in on a tray and let it cool.
2. Heat little ghee or oil in pan, add the cumin, cashew nuts, green chilly fry it for a min. Add turmeric, chilly powder and then the grated carrot.
3. Once the carrot is done add garam masala and cilantro.
4. Finally add the cooked and cooled rice adjust the salt , add lemon juice, mix it gently and serve with raita.

Mushroom Egg Curry

Ingredients
Eggs – 4
Mushroom – 6
Potato – 1 small
Red onion – 1 medium
Tomato – 2 medium
Red chilly powder – 1 tsp
Turmeric – 1/4 tsp

To grind
Coconut – 3 tbsps
Ginger garlic paste – 1 tsp
Cardamom – 3
Cloves – 2
Cinnamon – 1 inch
Cashew nuts or almonds – 5 to 6
Cilantro – 1 tbsp
Mint – 8 to 10 leaves

Method
1. Grind all the ingredients “to grind” into a very smooth paste adding little water(I used the kitchen aid coffee grinder).
2. Heat oil in the pan fry the sliced onion until soft add the chopped tomates and fry till it mashed well and oil seperates.
3. Now add red chilly, turmeric powders, ground masala fry for 3 to 4 mins.
4. Add the mushroom and pototo pieces, add two cups of water add salt and cover it with a lid and cook for 8 to 10 mins.
5. In the mean time boil the eggs for 10mins, remove the shells and make some slits over the egg and keep it ready.
6. Once the curry starts to thicken add the eggs and chopped cilantro mixed it once and cook for further few mins.
7. Now the delicious curry is ready to go.

Coconut chutney

Ingredients
Grated Coconut – 1/2 cup
Green Chillies – 3 to 4 ( as per ur taste)
Fried gram dal / Pottu kadalai – 2 tbsps
Garlic – 1 pod
Tamarind paste – 1/8 tbsp
Curry leaves – few (optional)
Chopped Cilantro few (optional) gives a nice green color to the chutney and a great smell.
Salt

For Seasoning
Mustard
Shallot onion – 2 chopped

Method
1. Grind all the ingredients together into a smooth paste with little water if necessary.
2. Heat little oil in a pan and pop mustard and add the chopped onion and fry till brown and pour it over the chutney.Delicious coconut chutney it ready to serve. Goes very well with Idly, dosai and pongal, vadai ….

మామిడి బొబ్బట్లు

కావలసిన పదార్థాలు:

మామిడికాయ తురుము - అరకప్పు;
క్యారెట్‌ తురుము - కప్పు;
బీట్‌రూట్‌ తురుము - పావుకప్పు;
పచ్చికోవా - కప్పు;
మైదా - మూడు కప్పులు;
నెయ్యి - కప్పు;
పంచదార - రెండు కప్పులు;
యాలకుల పొడి - టేబుల్‌ స్పూను;
ఉప్పు - చిటికెడు;
నూనె - తగినంత.


తయారీ:

మైదా పిండిలో ఉప్పు, మూడు చెంచాల పంచదార, పాలు చేర్చి చపాతీ పిండికన్నా కాస్త పల్చగా కలిపి గంటసేపు నానబెట్టాలి. బాణలిలో రెండుచెంచాల నెయ్యి వేడిచేసి బీట్‌రూట్‌, క్యారెట్‌ తురుములను పచ్చివాసన పోయే వరకు వేయించాలి. దాన్లో మామిడి తురుము కూడా చేర్చి మరికాసేపు వేగనివ్వాలి. పదినిమిషాలయ్యాక పంచదార, అరకప్పు నీరుచేర్చి ఉడికించాలి. బాగా ఉడికి దగ్గరపడ్డాక పచ్చికోవా, యాలకుల పొడి చేర్చి స్టౌ కట్టేయాలి. ఇప్పుడు మైదా పిండిని చిన్న ఉండల్లా చేసుకోవాలి. ఒక ఉండను తీసుకుని పాలిథీన్‌ కవరుపై నూనె అద్దుతూ చేత్తో చిన్న పూరీలా వత్తాలి. ఇందులో మామిడికాయ మిశ్రమాన్ని రెండుచెంచాలుంచి.. చుట్టూ మూసి.. మళ్లీ వత్తాలి. పెనంపై రెండుచెంచాల నూనె వేడిచేసి ఒక్కో బొబ్బట్టునూ రెండువైపులా దోరగా కాలిస్తే సరి.

Masala Omlet

Ingredients:

-2 eggs beaten
-1 onion chopped into small pieces
-2 green chilli chopped into small pieces
-1 small pellet of Ginger cut into small pieces(optional)
-Red chill powder(quantity as required )
-Salt(quantity as required )
-Pepper (quantity as required )
-Pinch of curry leaves powder
-1 tbs spoon Ghee

Procedure:

1.Beat 2 eggs into a bowl and mix or stir it until it gets mixed firmly
2.Add onions,cgreen chilli,ginger pieces and mix it well.
3.Fry the small pan with ghee and pour the egg mixture into pan
4.Turn to both sides until it gets boiled.
5.Sprinkle red chilli powder,salt,pepper,curry leaves powder as required.
6.Serve hot to enjoy the taste immediately.

Bangaladumpa Vepudu

Ingredients:

2 large potatoes, washed, peeled and cut into small cubes
pinch of turmeric pwd
1/2 tsp red chilli pwd (adjust)
large pinch of coriander pwd
small pinch cumin pwd
salt to taste
1 tbsp oil


Procedure :


1) Heat oil in a cooking vessel, add the chopped potatoes. Saute on high heat for 2-3 mts.

2) Reduce to medium flame and cook for 4-5 mts, stirring inbetween and scrapping the sides and bottom. Reduce flame to low, add salt to taste, place lid and cook till the potatoes turn soft, approx 15-17 mts. Stir inbetween, scrapping the sides of the dish as the potato tends to stick to the vessel.

3) Add the coriander pwd, turmeric pwd, chilli pwd and jeera pwd and combine. Stir fry without lid on high flame for 3-4 mts and combine well till the potatoes turn a golden brown. Turn off heat and serve with rice, rasam and appadam.

Baingan Bhartha/ Kathirikai Masiyal

Ingredients
Eggplant – 1 Medium
Green Peas – 1/2 cup (frozen)
Onion -1 Medium (white or yellow)
Tomato – 1
Ginger / garlic paste – 1 tbsp
Green chillies – 2 or 3
Cumin seeds – 1/2 tsp
Asafoetida (perungayam) a pinch
Salt

Masala Powders
Chilly powder – 1/2 tsp
Corriander powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Pepper Powder – 2 pinches
Garam masala – 1/4 tsp

To Garnish
Lemon juice
Cilantro

Method
1. Make some slits over the eggplant using a fork or a knife and broil it for around 5-6 mins. Turn the eggplant and broil it again for 5-6 mins. (you can also roast the eggplant over the gas flame). Let it cool. Peel off the skin and mash the eggplant well, keep it aside.
2. Heat little oil in a pan, pop cumin seeds, add then finely chopped onion, ginger garlic paste, green chillies , asafoetida and saute until the onions are soft and brown.
3. Add the chopped tomato cook until it mash well. Add all the masala powders and saute until oil seperates from the masala.
4. Add the mashed eggplant and cook for 8 to 10mins. Mean time microwave the peas for about 3 to 4 mins. Once the eggplant is done add the cooked peas and cook for few more mins.
5. Add salt, cilantro and little lime juice and serve with naan, roti, chapathi etc.

Tips:
- You can add water after you add the mashed eggplant to get more gravy.

Andhra Chicken Pickle

Ingredients:1 kg chicken with bones, cut into bite sized pieces
1 1/2 tbsps ginger garlic paste
1 1/2 tbsps red chilli pwd
1/2 tsp turmeric pwd
juice of 3 lemons, heat for 3 mt and cool
1 1/2 – 2 tbsps salt (adjust)
4 tbsps oil
Dry roast and make a powder:
3 tbsps coriander seeds/dhaniyalu
1 tbsp cumin seeds/jeera
1 tbsp poppy seeds/khus-khus/ghasagasalu
1 1/2 tsps methi seeds/methulu/fenugreek seeds
6 cloves
2″ cinnamon stick
1 elaichi/cardamom
1 star anise
For tempering/poppu/tadka:
pinch of methi seeds
30 fresh curry leaves
3-4 dry red chillis
15 cloves garlic, slightly crushed
3/4 cup oil


1 Dry roast all the spices individually over low heat and cool. Once cool, combine all the dry roasted ingredients and grind to a fine pwd.
2 Heat 4 tbsps oil in a heavy bottomed vessel, add chicken, ginger garlic paste, red chilli pwd and salt and cook on high heat for 5 mts. Reduce heat to medium high and continue to cook till the oil separates and there is hardly any water content. This frying will take about 25 mts. This step is crucial to chicken pickle making. Keep stirring in between.
3 Heat 3/4 cup oil in another heavy bottomed vessel, add methi seeds, curry leaves, dry red chillis, crushed garlic and saute for a minute. Add the cooked chicken pieces along with any left over gravy and oil. Combine well. Add the ground spice pwd and combine well and cook on medium to high for 15-18 mts, stirring in between.
4 Add the cooled lemon juice and combine well and turn off heat. Cool and store in an airtight bottle and refrigerate.
Note:
Prepare this pickle when you have some time on hand and refrigerate it for a longer shelf life. The recipe I follow calls for heating of lemon juice so do not skip this step. Dry roast the spices well over low heat. Cloves, cinnamon, star anise and cardamom can be roasted together.

Kadai Paneer

ingrediants
200 gms paneer (cottage cheese) cubed and sauté in a tbsp of ghee till golden brown and remove into a dish and add a cup of hot water to the fried paneer cubes and let them sit in it for 5 mts.Drain the water and keep aside.
1 big tomato (deseeded and diced)
1 big capsicum (bell pepper) diced
In the same kadai in which the paneer cubes were sauted,add the diced tomatoes and capsicum and sauté for 2-3 mts and remove from heat.
1 1/2 tbsp oil or ghee
3 medium sized onions (make a paste)
1 tsp ginger garlic paste
¼ tsp turmeric pwd
1 tbsp coriander pwd
1 tsp cumin pwd
1 tsp chilli pwd
1 cup tomato puree or paste
¼ tsp kasturi methi (dry fenugreek leaves)
¼ tsp garam masala (make a pwd of 3 cloves,2 green cardamoms and 1” cinnamon)
1 tbsp fresh cream(optional) for garnish
salt to taste
Heat ghee or oil in a kadai or vessel and add the onion paste and fry it well till oil separates.It should be well fried till the raw smell of onions disappears.
Add ginger garlic paste and fry for 3 mts.Add turmeric pwd,coriander pwd,red chilli pwd,cumin pwd and salt and mix well.
Add the tomato puree and mix well and cook for 5 mts.Add kasturi methi and the fried paneer cubes and let it cook covered for 2-3 mts.
Now add a cup of water,garam masala pwd and sauted capsicum and tomatoes and mix well.Cook for 5 mts covered.
Garnish with fresh cream and serve hot with rotis(Indian flatbreads)/naan or paranthas
Note:You can prepare this dish without kasturi methi also.If you dont have kasturi methi,garnish with chopped coriander leaves.It tastes equally good.

Matar Paneer Paratha

For the dough:
3/4 cup maida (all purpose flour)
1 cup atta (whole meal flour)
1 tbsp ghee (clarified butter)
salt to taste
3/4 cup buttermilk (whisk 2 tbsp yogurt with enough water to make 1 cup of buttermilk)
For the stuffing:
1 small cup boiled peas lighly mashed
1 small cup grated panner (cottage cheese)
1″ ginger
2-3 minched green chillis(you can reduce if you want less spice)
2 tbsp of chopped coriander leaves
1 tsp garam masala pwd
salt to taste
Mix the two flours,salt and ghee.Add enough buttermilk to the flours and knead a soft dough.Set aside covered with a thin wet cloth (so that the dough doesnt dry) and let it sit for an hour.
Mix together minced ginger and chopped coriander leaves and make paste.Mix the mashed green peas and this paste and stir fry for 2 mts in a little ghee.Add garam masala and a pinch of salt and mix.Finally add the grated cottage cheese and mix well and make small balls and keep aside.
Divide the dough into small portions(shape into lemon sized balls) and flatten each ball (approx 3″-4″ in diameter) and put a small ball of the stuffing in the center.Cover the mixture by drawing the edges towards the center and mould into a ball again.
Take each of these stuffed balls and by pressing on a floured board ,roll into a round (pancake shape) (approx 6″-7″ diameter) paratha with a rolling pin. Pre-heat a griddle or tawa and place a rolled out parantha and cook till small bubbles appear on top and then flip the paratha and cook it again for a few seconds or so by pressing with a spatula or kitchen towel.Brush little ghee/oil on both the sides along the edges and fry on both sides until brown patches appear.Keep flipping over both the sides and make sure that both the sides of the parantha are cooked well till golden brown.While preparing the paranthas ,keep the fried paranthas warm by placing them in a towel-lined basket or bowl and fold over the sides of the towel.
Note:Any left over dough can be refrigerated upto 3-4 days.The parathas taste just as good if not better and since the dough has been rested the paranthas can be rolled out easier.

Chicken Masala Balls

Chicken Masala Balls
Boneless chicken pieces, onions, fresh coriander leaves, green and dry red chillis, ginger, garlic, cashewnuts and roasted spices are ground to smooth paste and shaped into bite sized balls and deep fried (can be grilled too). The grilled balls are absolutely perfect on their own and offer a healthy alternative but nothing to beat the crisp deep fried version..
Ingredients:1/2 kg boneless chicken pieces, cleaned and washed
1/4 kg onions finely sliced
8-10 fresh green chillis
5-6 dry red chillis (adjust according to your choice)
15-20 garlic flakes
3″ piece ginger chopped
small bunch coriander leaves, chopped
4 tbsps coriander seeds
1 1/2 tbsps cumin seeds
2″ cinnamon stick
3 green cardamoms
5-6 cloves
20 cashewnuts
salt to taste
oil for deep frying


1 Heat a tbsp of oil in cooking vessel. Add the cumin seeds, coriander seeds, cardamom, cloves, cinnamom, red chillis and cashewnuts and stir for a minute till a nice aroma emanates the whole kitchen. Be careful not to burn the spices. Cool.
2 First grind the roasted ingredients along with ginger, garlic and green chillis to a coarse paste. Next add the chopped raw onions, coriander leaves, chicken and salt and grind further to form a smooth paste like shown in the picture above.
2 Add a tbsp of oil to the ground mixture and mix thoroughly before shaping into small lemon sized balls.
3 Heat oil for deep frying. Once its piping hot, reduce flame to medium and place these balls in the oil and fry them to a crisp, golden brown color.
4Serve hot with tomato sauce or green chutney.


Note:
The green and red chillis can be adjusted according to your spice level. The chicken balls can also be grilled for a more healthy version.

Chilli Paneer

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.

Chicken Manchurian

Ingredients:1/4 kg boneless chicken, cut into fine pieces
6-7 tbsps spring onion whites
3-4 tbsps spring onion greens
1/2 tbsp chopped garlic
1/2 tbsp chopped ginger
2 tsps soya sauce
1 tbsp chilli sauce
2 tsps vinegar
1 tbsp corn flour + 5 tbsps chicken stock or water
1/2 tsp brown sugar
2 tbsps tomato sauce
1/2 tsp red chilli pwd (preferably Kashmiri)
salt to taste
1 1/2 tbsps sesame oil
oil for deep frying
For marinade: (marinate chicken with below ingredients for at least 15 mts or 1 hr)
1/4 tsp pepper pwd
1 egg white
salt to taste
1 1/2 tsps ginger-garlic-green chilli paste
1/2 tsp soy sauce
1 tbsp maida/all purpose flour
2-3 tbsps corn flour
1-2 tbsps of water, if required


1 Heat oil in a heavy bottomed vessel, make small balls of the marinated chicken and carefully drop into the hot oil. Cook on low medium flame and towards the end of the cooking process increase flame to high and deep fry to a golden brown shade. Drain with a slotted spoon and place on absorbent paper. Keep aside.
2 Heat a heavy bottomed vessel, add oil, add the chopped garlic and saute on high flame for about 30 secs. Add the chopped ginger and green chillis and saute for a few more secs. Add the spring onion whites and saute for 3 mts on high flame.
3 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 1/4 cup chicken stock or water and cook for a mt. Add the deep fried chicken balls and cook for 4 mts. Adjust salt, if necessary.
4 Add the cornflour water and cook, tossing the contents, for 4-5 mts. You will find that it becomes thick due to cornflour.
5 Add the chopped spring onion greens and combine. Garnish with more spring onion greens. Serve hot as a starter/appetizer

Sweet Potato Halwa

Ingredients:

Sweet Potato 1 large
Grated Jaggery 1 cup
Pure Ghee 1 tsp
Cashews 4
Raisins 4

Method of preparation:

Wash, peel, remove ends and grate the sweet potato.

Heat ghee in a pan, add cashews.
When cashews turn light brown, add raisins and remove from heat.

Wash, peel and grate the sweet potato (app. 1 1/2 cups).
Heat a pan, add jaggery and a cup of water.
When jaggery thickens a little (having the consistency of honey), add grated sweet potato.
Cook the whole mixture for a minute or two.
Remove from heat and pour into serving bowl.
Garnish with fried cashews and raisins.
Serve hot or cold.

Notes: You can use any kind of sweet potato (red, purple,white…) for this recipe

Capsicum Tomato Curry

Ingredients:2 large green capsicums/bell peppers, cut into big squares
1 large onion, finely chopped
1/4 tsp ginger garlic paste
2 tomatoes, cut into big pieces
1 tsp red chilli pwd
1/4 tsp turmeric pwd
1 tsp coriander pwd
1/2 tsp kasuri methi/dry fenugreek leaves
1 1/2 tsps roasted sesame seeds pwd
1 1/2 tsps roasted peanuts pwd
salt to taste
few curry leaves
1 tbsp oil
chopped coriander leaves for garnish


1 Heat oil in a heavy bottomed vessel, add chopped onions and curry leaves and fry till onions turn transparent. Add ginger-garlic paste and saute for 3 mts. Add red chilli pwd, turmeric pwd, coriander pwd and salt and combine. Add the chopped capsicums and tomatoes and fry for 7-8 mts,without lid.
2 Add a cup of water and cook for approx 10-12 mts with lid on low to medium flame. Allow the gravy to thicken.
3 Add the ground nut and sesame seeds pwds and kasuri methi and combine. Cook without lid for 5 mts. Turn off heat. Remove onto serving bowl and garnish with chopped coriander leaves.
4 Serve with rice or rotis.

soya chunks pulao

Soya Chunks Vegetable Pulao Recipe
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Ingredients:3 cups basmati rice – washed and soaked in water for 15 mts
1 cup dried soya chunks – washed and boiled in water till soft
2-3 tbsp ghee
1 tsp shah jeera
2 bay leaves
2 big onions finely sliced
1 tbsp grated ginger
3-4 green chillies slit length wise
1 cup chopped mixed vegetables like beans, green peas, carrots or potatoes
½ tsp turmeric powder
salt to taste
3-4 tbsps of fresh mint leaves (pudina)
3 cups of freshly extracted coconut milk
2 ½ cups water
2-3 tbsps lemon juice
fresh coriander leaves for garnish
3-4 bread slices (cubed and lightly fried in ghee) – optional
8-10 cashewnuts (lightly roasted in ghee till golden brown)
For Masala Powder (lightly dry roast in a pan and grind to a fine pwd)
2 green cardamoms
4 cloves
2” cinnamom stick
3-4 pepper corns
1/4 tsp fennel seeds (optional)
1 tsp coriander seeds
1/2 tsp cumin seeds
1-2 dry red chillis


1 Heat ghee in a heavy bottomed vessel. Add shah jeera and bay leaves and stir for a few seconds till the jeera splutters. Add the sliced onions, grated ginger and green chillis. Saute the onions till they turn pink.
2 Add the mixed vegetables and on medium heat, let them cook. Add salt and keep covered for 4-5 mts.
3 Add turmeric pwd, masala pwd and combine well. Stir fry for a minute.
4 Add the cooked soya chunks and keep covered for 2 mts. Add the mint leaves and combine.
5 Add the coconut milk, let it come to a boil, reduce heat and add the water. Bring to a boil again.
6 Add the drained basmati rice and mix well. Add salt, if required, at this stage. Reduce heat to medium and let it cook covered with lid.
7 Finally, once the rice and vegetables are cooked, add the lemon juice, fried bread cubes, fried cashewnuts and garnish with fresh coriander leaves.
8 Serve with raita, mixed vegetable curry or chicken curry.