Chili chicken

Ingredients:

500 gms chicken
1 chopped onion
1 chopped capsicum
1 tbs chili sauce
1 tbs soy sauce
1/2 tbs vinegar
1 tbs corflour diluted in water
2 tbs oil
1 tbs ginger garlic paste
1/2 tbs pepper powder
Salt

Method:

In a cooker heat 1 tbs oil add ginger garlic paste & chicken & fry it for around 10mins
In a kadai heat oil add & fry onions till its golden brown add capsicum & cook it well.
Add all the sauces,vinegar, salt & pepper. Then add this to the chicken & pressure cook it for upto 10mins (1 whistle).

Chocolate chip pancake

Ingredients:

1 cup all purpose flour (maida)
2 eggs
1 tbs butter
50 gms chocolate chips
1 cup milk
1 cup sugar
1 tbs baking powder
1 tsp salt.

Method:

Heat butter when it melts add 1/4th cup milk & mix it for 2 mins & keep it aside.
In a mixing bowl add all purpose, sugar(powder the sugar),  baking powder, salt mix it well.
Add the milk & butter mixture to the dry ingredients & mix it well & bring the batter together by adding milk.
Add chocolate chips to the batter. Heat small tawa & pour the pancake batter & fry well on both the sides & serve it hot along with the side of a glass of milk.

Kesari bath/ Sheera

Ingredients:

1 cup sooji rava
1 cup sugar
2 cups water
1 tbs cashew
1 tbs raisins
3 tbs ghee
Saffron

Method:

Heat 1 tbs ghee & fry cashew & raisins well & keep it aside.
Same kadai fry the rava till it changes the color slightly & keep it aside.
Same kadai boil the water & dissolve all the sugar. Add rava when water boil.
Stir continously avoid lumps add the remaining ghee. Dissolve the saffron in milk or water & add it & stir it well. Garnish with cashews & raisins.

Brinjal Colmbo

Ingredients:

1 cup chopped brinjal
1 small onion
1 cup toor dal
1 tsp mustard seeds
2 tsp coriander seeds
1 tsp jeera
1/4 tsp methi
1 tsp urad dal
A pinch of hing
5 red chilies
1 tsp haldi
2 tbs coconut
1 tsp tamarind paste
1 tsp oil
4-5 curry leaves
Salt

Method:

Pressure cook toor dal, brinjal & onion together for around 20 mins.
Dry roast coriander seeds, cumin seeds, methi. urad dal, hing, red chilies & coconut.
Grind the above roasted ingredients along with some haldi & tamarind paste. Paste should be thick so add very little water.
Boil dal mixture add the ground paste & salt.
Season with oil & curry leaves.

Palak Paneer

Ingredients:

1 bunch of palak
1 cup cubed paneer
1 onion
1 tomato
1 tsp jeera
1 tbs coriander powder
1 tbs cumin powder
1 tbs garam masala powder
1 tbs ginger garlic paste
1 tsp kasoori methi
1 tsp cream
Salt.

Method:

Boil palak & grind it into a paste.
Heat oil add jeera, onion & fry till its golden brown. Add ginger garlic paste & fry it well.
Add tomatoes, coriander powder, cumin powder & garam masala powder & fry till tomatoes are cooked.
Add kasuri methi(crush it well), add salt & paneer cubes.
Finish it off with fresh cream.

Sarna Idli

Ingredients:

1/2 cup grated coconut
1/2 cup rice
5-6 red chilies
1 tsp tamarind paste
Salt

Method:

Soak rice for at least an hour.
Dry roast red chilies & grind coconut, red chilies, soaked rice, tamarind paste & salt together into a ground paste. (Do not add too much water).
Steam the paste & serve it hot with coconut oil.

Tomato Ghoju

Ingredients:

2 big tomatoes
1 onion
1 tsp mustard seeds
1 tsp urad dal
4-5 curry leaves
1 tsp haldi
1/2 tbs chili powder
1/2 tbs rasam powder
1 tbs coriander leaves
1 tbs oil
Salt

Method:

Heat oil add mustard seeds, urad dal when they splutter add curry leaves.
Add chopped onion when its golden brown add haldi, salt,chili powder & rasam powder.Cook for 10mins.
Garnish with coriander leaves.

Green Chicken Biryani

Ingredients:

500 gms chicken
2 cups basmati rice
1/2 bunch mint leaves
1/2 bunch coriander leaves
1 lemon sized ginger
5-6 green chilies
1 tbs garam masala powder
1 onion
1 tsp jeera
2 tbs oil
Salt

Method:

Grind mint leaves, coriander leaves, green chilies, ginger & a piece of onion.
Heat oil add jeera, onion & when it turns golden brown add green paste, garam masala powder & salt.
Add chicken & cook for 5 mins then add rice & mix it well. Add 1 cup water & pressure cook it for 20mins (3 whisltes).

Methi Chicken

Ingredients:

1 bunch of methi leaves
500 gms chicken
1 onion
1 tomato
1 tbs coriander powder
1 tbs chili powder
1/2 tbs ginger garlic paste
1 tsp jeera
1 tsp haldi
2 tbs buttermilk (or diluted yogurt)
1 tbs coriander leaves
2 tbs oil
Salt

Method:

Wash & clean methi leaves & chicken.
Heat oil add jeera when they splutter add onions & fry till its golden brown.
Add ginger garlic paste & when the raw flavor is gone add haldi.
Add tomatoes & mix it well, add coriander powder, chili powder & salt.
Add buttermilk & cook it in medium flame for around 5 mins.
Add methi leaves & chicken & let it cook for another 15 mins.
Once chicken is cooked garnish it with corainder leaves.

Rasmalai

Ingredients:

1 canned rasgullas
3 tbsp badam milk powder
1 pinch kesar
5 cups of milk (Whole milk or half & half)
2 cups of sugar
1 tbs badam/pista

Method:

Squeeze rasgullas & keep it aside.
Boil milk add sugar, kesar & badam milk powder.
Add squeezed rasgullas & garnish with badam or pista.

Brinjal stuff

Ingredients:

4-5 brinjal (small purple ones)
1/2 cup grated coconut
4 red chilies
4 cloves of garlic
2 tsp coriander seeds
2 tsp cumin seeds
1 tbs roasted peanuts
1 tbs coriander leaves
1 tsp sugar
1 tbs oil
Salt

Method:

Dry roast 1 tsp cumin seeds, corainder seeds, red chili & coconut.
Grind it along with roasted peanuts & salt, add very little water.
Add finely chopped onions & coriander leaves to the ground masala.
Cut the brinjals in "+" shape & cut it only till 3/4th.
Fill all the brinjals with the ground masala
Heat oil add cumin seeds add stuffed brinjals & add some water, cook for upto 10 mins with lid closed.
Add the remaining ground masala & cook for around 10 mins.
Serve it with akki roti or chapati.

Fenugreek leaves with dal

Ingredients:

1 bunch of fenugreek leaves (methi leaves)
1/2 cup toor dal
1 tbs red chili powder
1 tbs garam masala powder
1 tsp haldi
1 onion
1 tsp cumin seeds
1 tbs oil

Method:

Pressure cook toor dal.
Heat oil add cumin seeds, once they splutter add onions & fry till its golden brown.
Add haldi, red chili powder, garam masala powder & mix it well.
Add methi leaves & fry for around 4-5 mins.
Once the leaves shrink & cook well add dal & salt & let it cook for another 3 mins.
Serve it with chapati or rice.

Tomato Rice

Ingredients:

5 tomatoes
1 onion
2 cloves, 2 cinnamon, 1 bay leaf
1 tbs garam masala powder
1 tbs red chili powder
1/2 tbs ginger garlic paste
1 cup coconut milk
1 tbs chopped coriander leaves
1 tbs oil
2 cups rice
Salt

Method:

Heat oil add cloves, cinnamon, bay leaf, onion fry till its golden brown.
Add chili powder, garam masala powder, finely chopped tomatoes & cook it well.
Add ginger garlic paste & rice & mix it well.
Add 1 cup of coconut milk & 2 cups of water & salt. Pressure cook it for around 20 mins (2 whistles).
Garnish it with corainder leaves.

Alsando Kodhal

Ingredients:

1 cup of alsando (black eye peas)                                            
5-6 cloves of garlic
5 green chilies
1 tsp oil
Salt

Method:

Pressure cook alsando, add green chilies & salt.
For seasoning heat oil & add garlic, add it to the above. Serve hot with rice.

Chicken Roll

Ingredients:

500 gms chicken                                                                      

3 tbs tandoori powder (Shan tandoori powder)
2 tbs coriander leaves
1 thinly sliced onion
1 tbs chat masala powder
1 tbs curd (finely beaten)
1/2 tbs ginger
1/2 tbs garlic
1 tsp mace powder
1/2 tbs coriander powder
1/2 tbs chili powder
1 cup maida
4 eggs
1 lime
Salt

Method:

Clean the chicken & marinate with tandoori powder, ginger, garlic, coriander powder, chili powder, mace powder ,salt, lemon & curd. Set it aside for 30-45 mins.
Make a soft dough of maida & salt.
Heat oil add cumin seeds & add chicken cook for 20 mins.
Make parathas out of maida dough & fry on both the sides & keep aside.
Heat tawa add some beaten egg & place paratha on that & fry it well.
Assemble chicken in between add chat masala powder, raw onion, squeeze lime & roll it. Serve it with ketchup.

Shahi paneer

Ingredients:

1 big tomato
1 cup paneer
1 bay leaf
1 tsp cumin seeds
1 tbsp ghee
1 tbsp coriander powder
1 tbsp red chili powder
1 tbsp garam masala powder
1 tbsp curd (well beaten curd)
1 tbsp cream
1 tbsp chopped ginger
4 cloves of garlic
5-6 cashews soaked in water (around 10 mins)
1 tsp sugar
Salt

Method:

Grind tomato along with ginger, garlic & cashew.
Heat ghee, add cumin seeds & bay leaves, once they splutter add the ground tomato mixture.
Add red chili powder, corainder powder, garam masala powder & salt.
Once ghee separates & forms a gravy add curd, cream, sugar & water (if needed).
Add paneer & cook for around 2-3 mins.
Serve it with chapati or ghee rice.

Tindoora & jackfruit seed ambat

Ingredients:

1 cup tindoora (each one chopped into four pieces)

1/2 cup toor dal
2 tbsp jackfruit seeds
1/2 cup grated coconut
4-5 red chilies
1 tsp tamarind paste
1 tsp coriander seeds
1 tbsp finely chopped onion
1 tsp oil
Salt

Method:

Pressure cook toor dal along with tindoora & jackfruit seeds.
Grind coconut, red chilies, corainder seeds, tamarind paste & salt together.
Once the dal is cooked, add the ground paste.
Heat oil for seasoning & add finely chopped onions & fry till its golden brown.
Add it to the ambat & serve it hot with rice. :)

Bhendi Gojju/ Bhendi in Yogurt

Ingredients:

2 cups cut okra                                                                   
2 cups yogurt/curd                                              
1/4 tsp haldi pwd
1/2 tsp red chili pwd
1/4 tsp mustard
1/4 tsp urd dal
1 string curry leaves
2-3 tsp oil
2-3 finely chopped green chillies


Method:

Heat oil in a pan, add mustard and urd dal.
Once mustard crackles, add curry leaves and green chillies.
Add bhendi/okra and cook for 6 to 7 mins.
Add chili pwd, haldi and salt.
Saute for 2-3 mins.
Let the bhendi roast a little.
Let it cool.
In a bowl add yogurt/curd and beat for a min.
Add the bhendi and mix well.

Cilantro Chicken Fried Rice

Ingredients:

1 cup chopped chicken                                                        
1 cup rice
1 bunch cilantro (finely chopped)
5-6 cloves garlic (mashed)
4-5 green chillies
3-4 tsp Olive oil
2-3 tsp soy sauce

Method:

Cook rice with 1 1/2 cups of water and 2 drops oil.
Cook chicken with little salt.
I bought Tyson grilled chicken and cut them into cubes.
Heat oil in a wok/pan, add garlic and fry for a min.
Add green chillies and cilantro.
Add chicken and saute for 5mins.
Add soy sauce and salt.
Add rice and mix well.

Tomato Upma

Ingredients:

2 cups Sooji rava                                                   
1 finely chopped onion                                                             
3-4 tomatoes (finely chopped)                                
3-4 green chillies
2 strings curry leaves
2 tsp cashew nuts
1/4 tsp mustard
1/4tsp urd dal
3-4 tsp chopped cilantro
3-4 tsp oil

Method:

Roast sooji rava without any oil
In a pan heat oil, add mustard,urd dal,cashew nuts.
Add curry leaves and green chillies.
Add onions and saute till its tranperant.Add tomatoes and cook till
oil oozes out.Add 4 cups of water and salt to taste.
Once water comes to boil, add sooji rava and make sure to keep stirring.
Please make sure you stir continuously and pour rava very slowly to boiling water.
Close the lid and cook for 3-4 mins.
Garnish with cilantro.

Veggie Pulav

Ingredients:

1 bunch mint leaves

1 bunch cilantro                                                       
4-5 green chillies
1/4 inch ginger
2-3 cloves garlic
2-3 elaichi
3-4 cloves
1inch cinnamon
1/4 onion
1 onion thinly sliced
2-3 tomatoes (diced)
1/2 cup peas
1/2 cup beans
1/2 cup cauliflower
1/2 tsp jeera
3-4 tsp oil
2 cups of Basmati rice
Pls add any veggie u like!

Method:

Grind to a smooth paste mint,cilantro,ginger,garlic,green chillies,whole garam masalas and 1/4 onion.
Soak rice for 30-45 mins.
Heat oil in a pan, add jeera and onions. When the onion turns brown, add tomatoes and cook till done.
Now add desired veggies and the grounded masala paste.Add salt to taste.When it comes to a boil, turn off the gas.
Add it in rice cooker with rice and about 3 cups of water.
If you are using pressure cooker, its fine too.Please cook for 2 whistles only.

Gobi & capsicum in soy sauce

Ingredients:

1 cup gobi
1/2 cup capsicum
1 finely chopped onion
1 tbsp finely chopped spring onions
1 tbsp finely chopped ginger & garlic
3-4 finely chopped green chilies
1 tbsp soy sauce
1 tsp chili sauce
1/2 tbsp tomato ketchup/sauce
1 tsp vinegar
1 tsp cornflour
1 tbsp coriander leaves
1 tbsp oil
Salt

Method:

Heat oil add ginger,garlic,green chilies & onions fry till its golden brown.
Add capsicum & gobi add salt & fry for around 10mins with lid closed.
When they are cooked add all the sauces,vinegar & spring onions.
Make a cornflour paste by adding a little water & pour it.Add coriander leaves & serve it hot.

Spring onion chicken

Ingredients:

500 gms chicken
1 bunch of spring onions                                
1 tsp haldi
1/2 tbsp ginger garlic paste
1 tsp cumin seeds
1 tbsp chili powder
1 tbsp coriander powder
1 tbsp garam masala powder
1 tbsp coriander leaves
2 tbsp oil
Salt

Method:

Heat oil add cumin seeds, when they crackle add finely chopped spring onion bulb.
When its golden brown add ginger garlic paste, haldi, chili powder, coriander powder & salt.
Add chicken & then add finely chopped spring onions (green part) & cook for around 15 mins in medium flame.
Finish it off by adding garam masala powder & coriander leaves. Serve it hot .

All Recipes

Breakfast/Snacks

1. Aloo Paratha

2. Veggie Omelette

3. Mangalore Buns 
4. Tomato Upma

Non Veg Courses

1. Butter Chicken

2. Hyderabadi Chicken Biryani

3. Tomato Chicken

4. Chicken Biryani

5. Chettinad Pepper Chicken

6. Green Chicken
7. Spring Onion Chicken
8. Cilantro chicken fried rice

North Indian Courses

1. Paneer Jalfrezi

2. Gobi Manchurian

3. Masala Peas

4. Palak Aloo

5. Kadai Paneer

6. Chole/Channa Masala
7. Gobi & capsicum in soy sauce
8. Veggie Pulav
9. Shahi Paneer

Randai/ MainCourse

1. Dali Thoy

2. Ambat/Sambar
3. Tindoora & jackfruit seeds ambat

Evening Snacks

1. Onion Pakoda

2. Cabbage bhajo/ cabbage pakoda 

3. Bread Omelette 
4. Chicken Roll

Sweets

1. Appi Paysu/Poori Payasam 

Upkari / Side Dish

1. Beans Upkari / Fry 

2. Kadgi(Young Jackfruit) Chakko

3. Ridge gourd sabzi/palya

4. Kale Upkari/ Raw Banana Fry

5. Cabbage Sukke 
6. Bhendi gojju or bhendi in dahi

Butter Chicken

Ingredients:

500 gms chicken
1 tbsp ginger garlic paste
2 tbsp red chili powder
2 tbsp coriander powder
4 small tomatoes or 3 medium tomatoes
1 big onion or 2 small onions
Cashewnut 5-6
1 tbsp garam masala powder
1 tbsp cream  (thick milk is a good substitute)
2 tbsp butter
1 tsp cumin powder
1 tbsp kasoori methi
1/2 tbsp sugar
Salt as per taste.

Clean the chicken & marinate with 1/2 tbsp ginger garlic paste, 1 tbsp coriander powder,1 tbsp chili powder & salt.
Heat 1/2 tbsp butter & fry the chicken till its just more than half cooked & keep it aside.
Same kadai add cumin powder,  chopped onions & fry till its golden brown.
When onions are fried add ginger garlic paste, corainder powder, chili powder , cashewnuts,kasoori methi, chopped tomatoes, salt & some water & cook it well for about 5-6 mins till tomatoes get cooked & forms a gravy.
Cool the above mixture & blend it to a fine paste.
Heat the remaining butter & add the blended tomato paste & make it thin by adding some water.
Add chicken & cook till chicken is cooked completely.
Add cream & finish it off by adding garam masala powder. Serve it with chapati or ghee rice. Enjoy!!!

Aloo Paratha

Ingredients: (Makes 6 parathas)

2 Boiled potatoes
1 Small onion
1 cup wheat flour
1/2 tbsp garam masala powder
1/2 tbsp coriander powder
1/2 tbsp chili powder
1 tbsp finely chopped coriander leaves
1 tsp haldi
1 tsp lemon juice
2 tbsp ghee
1 tsp oil
Salt as per taste

Method:

Make a chapati dough using wheat flour, salt, oil & water. Knead it well & keep aside.
In a bowl add finely chopped onion, haldi, chili powder, coriander powder, garam masala powder, finely chopped corainder leaves & salt.
Add boiled potatoes & mash it well, add lemon juice & make small balls out of the potato mixture.
Heat tawa & roll the chapati dough, keep the potato ball in the center, close from all ends & get rid of excess dough. Roll the parathas as thin as possible & fry it using ghee on both sides till its golden brown.
Serve hot with curd & Enjoy!!!

Onion Pakoda

Ingredients:

1 cup thinly sliced onions
5-6 green chilies thinly sliced
2 tbsp thinly sliced ginger
1/2 cup besan
1/4 cup rice flour
1 tbsp curry leaves
7-8 cashewnuts
1 tbsp finely chopped coriander leaves
1 tsp cumin seeds
Salt
Oil fo deep frying

Method:

In a bowl add onions, green chilies, ginger, corainder leaves, curry leaves, cumin seeds, cashewnuts, 1 tbsp oil ,salt & mix them well.
Add besan & rice flour & mix it well ( add water only if needed)
Heat oil in medium flame & deep fry the onion dumplings. Serve hot when its raining :).

Hyderabadi Chicken Biryani

500 gms chicken                                                                   
2 stick cinnamon
1 tsp cloves     
1tsp cardamom

1 tbsp mace

5-6 peppercorns

1/2 tbsp coriander powder

1/2 tbsp cumin powder
2 medium sized onions
1 tbsp chopped coriander leaves
1.5 cup basmati rice
2 tbsp fried onion
Salt to taste
1 tsp haldi
1 cup curd
2 tbsp oil
1 tbsp lemon juice
1 tbsp ghee
8-9 raisins

Method:

In a bowl take chicken, gingergarlic paste, mint, curd, green chillies, coriander leaves, pepper corns, cumin, chilli powder turmuric, salt, cumin, coriander powder and whole garamasala dry, fried onion and add oil, mix all very nicely. In a bowl add water,salt and bring to boil to cook rice, once the rice is half cooked drain the wate. Now in a biryani bowl add marinated chicken spread at the bottom and then add half cooked rice, mint leaves, onion fried, saffron color and close it with the lid and cook for 30min. In a small kadai heat ghee & add raisins. When raisin begin to swell add it to the biryani.

Paneer Jalfrezi

Ingredients:

1 cup paneer                                                                                
1 cup capsicum
1 medium sized onion

1 medium sized tomato

1 tsp kasuri methi

1 tbsp coriander powder

1 tbsp chili powder

1 tbsp garam masala powder
1 tsp haldi
1/2 tbsp cumin powder
1 tsp cumin seeds
1 tsp ginger garlic paste
2 tbsp oil
1 tsp sugar
Salt

Method:

Heat oil add cumin seeds when they crackle, add onion & fry till its golden brown.
When onions are fried add ginger garlic paste & mix till raw flavor is gone.
Add all the powders, sugar, salt & then add tomatoes & fry it for 3 mins.
Add kasuri methi & capsicum & fry till capsicum is cooked well & becomes soft.
Add the paneer fry for another 2 mins. And Enjoy!!!

Gobi Manchurian

Ingredients:

1cup gobi                                                                                
1/2 cup finely chopped onion                                                    
1 tbsp finely chopped ginger
1 tbsp finely chopped garlic
1 tbsp finely chopped green chilies
2 tbsp corn flour
1 tbsp soy sauce
1 tbsp hot & sour ketchup (or any normal ketchup)
1 tbsp coriander leaves
Salt to taste
Oil for deep frying.

Method:

Marinate gobi with corn flour & salt & then deep fry them. Make sure they are crispy.
Heat 1 tbsp oil add finely chopped ginger, garlic & green chilies.
Add onion & saute till its golden brown. Then add soy sauce & ketchup.
Now add deep fried gobi & garnish with finely chopped coriander leaves.

Masala Peas

Ingredients:

1 cup peas                                                                                 
1 medium sized onion

1 medium sized tomatoes

1 tsp finely chopped ginger

1 tbsp coriander powder
1 tbsp garam masala powder
1 tbsp red chili powder
3 tbsp oil
4-5 curry leaves
1 tsp mustard seed
1 tbsp lemon juice
Finely chopped coriander leaves
Salt to taste

Method:

Heat oil, add mustard when they crackle,add ginger, curry leaves, onion & saute till golden brown.
Add coriander powder, garam masala powder, red chili powder & saute for 3 mins.
Add tomatoes & salt, fry till you get gravy consistency.
Then add peas & some water & close the lid for about 15 mins till peas are cooked.
Turn off the heat, squeese lemon & garnish with fresh coriander leaves.

Dali thoy

Ingredients:                                                                             

                                                                                                   

2 cups toor dal
4 green chilies
1 tbsp oil (coconut oil also tastes good)
1 tsp mustard seeds
3-4 red chilies
1 tsp hing
4-5 curry leaves
Salt as per taste

Method:

Pressure cook toor dal with 1:2 ratio of water.
Heat cooked dal, add salt & slit green chilies.
Heat oil, add mustard seeds, red chilies, curry leaves & hing.
Add the seasoning to dal. Serve with rice.

Cabbage Sukke

Ingredients:
                          

1 cup finely chopped cabbage
1/4 cup finely chopped onions
3-4 curry leaves
1 tbsp raw coriander seeds
6-7 red chilies
1/2 cup grated coconut
1 tsp haldi
1 tsp mustard seeds
1 tbsp urad dal
1 tsp tamarind extract
2 tbsp oil

Method:

Heat oil & fry 1 tbsp urad dal & keep it aside.
Grind coconut, raw coriander seeds, red chilies, tamarind extract, fried urad dal, haldi & salt to a fine paste.
Heat oil in a kadai add mustard seeds, urad dal, curry leaves then add onions & fry till its golden brown. Then add cabbage & fry for 5 mins.
Add the ground mixture to the cabbage & sprinkle some water & close the lid for about 10 mins.
Fry till all the water is evaporated & serve it as side dish.

Tomato Chicken

Ingredients:

500 gms chicken
1 big onion
4 medium tomatoes
1 capsicum
1 tbsp ginger garlic paste
1 tbsp red chili powder
1 tbsp coriander powder
1/2 tbsp cumin powder
1 tbsp garam masala powder
4 tbsp oil
1 tspn cumin seeds
1 tbsp coriander leaves
Salt

Method:

Heat oil add cumin seeds, onion & fry till the onions are transparent.
Then add ginger garlic paste fry till raw flavor is gone. Add all the powders mentioned above.
Fry well then add capsicum & tomatoes together & fry it atleast for 10mins in the medium flame.
When tomatoes get the gravy consistency add chicken & cook it for 20 mins.
Add salt & garnish it with coriander leaves.

PS: Do not add any water during entire cooking process.

Chicken Biryani

Ingredients:

1 lb Chicken (cut into med pieces)
2 cups Basmati rice
1 onion thinly sliced
1 tsp ginger garlic paste
1/2 cup yogurt
1tsp red chili pwd                                                            
1 tsp dhania pwd
3-4 green chillies (sliced)
1/2 tsp geera pwd.
1/2 tsp haldi pwd
1 bunch cilantro/coriander leaves (finely chopped)
1 bunch mint leaves (finely chopped)
3-4 tsp oil/ghee

Whole Garam Masala:

1 to 2 inch cinnamon
1 tsp cloves, cinnamon and elaichi
1 tsp kalajeera or shahjeera
4 to 5 bay leaves

Biryani Pwd Ingredients:

1 tsp kalajeera
1 tsp elaichi
1 tsp cloves
1 tsp cinnamon
Grind the above to a nice powder. DO NOT add water.

Method:

Soak rice for at least 30mins.
Marinate chicken with all the above powders, mint, cilantro,green chillies
ginger garlic paste and yogurt. Keep it in fridge for 45 mins to an hour.
You can use 3 tsp of biryani powder for marination.

In a pot boil 5 cups of water.
Add a little oil and salt.
Once the water is boiling, add rice.
Cook for 5 to 6 mins.
The rice should be half or little more than half done.
Never cook the rice fully it gets mushy.
Drain the water and spread it on a plate.

Heat oil, add whole garam masalas then add onions and fry till golden brown.
Add the marinated chicken.
Cook the chicken totally covering the lid.
You get a nice thick gravy.
Now add the rice and close the lid.
Do not mix them.Allow it to cook in sim (very sim) for 30mins.
If you feel the gravy is very thick, add just 1/2 cup water.
Close the lid tightly and close the hole of the lid with inserting paper.
Once totally done, you mix them very gently.

Beans Upkari / Fry

Ingredients:

1lb Beans (thinly cut)
3-4 Red chillies
1/4tsp mustard seeds
1/4 tsp urd dal
1-2 strings curry leaves
1/4 cup fresh coconut
2 tsp oil

Method:

Cut the beans as desired ( I like finely chopped)
Heat oil in a pan, season with mustard, urd dal and curry leaves.
Once the mustard splutters,add red chiiles and beans.
Add little water just enough for it to steam.
Cover the lid and simmer for 15 mins.Pls don't over cook them.
Add salt and grated coconut.

Veggie Cheese Omelette

Ingredients :
             

2 Eggs per serving
1 cup finely chopped onions
1 cup finely chopped capsicum
4 finely chopped green chilies
1 tbsp pepper
1 tbsp milk per serving
1 cup grated cheese
1 tbsp butter/oil
Salt

Method:

Heat butter/oil, add chopped green chilies, onion & capsicum fry till they are golden brown, add pinch of salt & 1/2 tbsp pepper.
Take 2 eggs beat them with pinch of salt,1 tspn pepper & milk.
Heat the pan & fry the omelette on both sides, then when its closer to getting cooked completely add the fried veggies on top & spread the grated cheese. Melt the cheese & serve it hot :)

Mangalore Buns

Ingredients:  
                                                                       
2 cup maida
3 tbsp curd
1 cup sugar
1 tspn baking soda
1 tspn salt
1 tbsp wheat flour
Oil for deep frying

Method:

In a mix bowl add curd & add 50 ml water (only if the curd is too thick) add sugar , baking soda & salt. Mix it well till sugar gets dissolved.
Add maida, wheat flour & 1 tbsp oil. Make it into a nice dough (similar to a poori dough)
Keep it out over night. (atleast takes 8-10 hours to ferment)
Heat oil in a deep frying pan. Take around lemon sized dough & roll it. Make sure that the flat dough is a little thick.
Deep fry till it turns golden brown on both sides & serve it hot for breakfast.

PS: Few prefer to add Bananas while making buns. Gives it a different taste & color. If adding banana reduce the sugar quantity & add smash bananas to the dough. I prefer without the bananas. :)

Kadgi Chakko

Ingredients:

1 cup Kadgi

6-7 red chilies
1/2 cup coconut
1 tspn haldi
1 tspn mustard seed
1 tbsp coriander seeds
2 tspn urad dal
1 tspn methi seeds
Small piece of jaggery
1 tspn tamarind paste
4-5 curry leaves
2 tbsp oil
Salt as per taste

Method:

Heat 1/2 tbsp oil fry coriander seeds, methi seeds, urad dal, red chilies.
Grind coconut, fried ingredients, tamarind, jaggery, haldi,salt. Grind into coarse paste.
Beat kadgi with a stone or rolling pin ( if using tinned kadgi squeeze the water out properly & smash it with hand)
Heat remaining oil, add mustard seeds, curry leaves, then add kadgi fry for about 2 mins, add ground masala mix it well, sprinkle some water & close lid for around 15 mins. Serve it hot as a side dish. Goes best with dhali thoy & rice :)

Cabbage bhajo/ cabbage pakoda

 Ingredients :

1 cup finely chopped cabbage
3-4 green chilies
4 tbsp besan
2 tbsp rice flour
1 tspn hing water
1 tbsp red chili powder
Salt as per taste
Oil for deep frying

Method:

In a bowl add cabbage, besan, rice flour, chili powder, finely chopped green chilies, hing water & salt.
Mix it well, add some water to make solid dough.
Heat oil add these pakodas & enjoy it hot.

Chettinad Pepper Chicken

Ingredients :

500 gms chicken
1 big onion
1 medium sized tomato                  
5-6 green chilies

4-5 cloves, 1 inch cinnamon stick, 2-3 elachi, 2 bay leaves 
1 tbpn mustard seeds
1 tbpn cumin seeds
1 tbsp chili powder
2 tbsp coriander powder
1 tbsp cumin powder
1 tspn haldi
1 tbsp ginger garlic paste
3 tbsp oil
5-6 curry leaves
7-8 peppercorns
Salt to taste

Method:

Heat oil in a kadai, add mustard seeds, cumin seeds, all the spices mentioned above. When mustard crackles add onion.
Saute onion till they are golden brown, then add ginger garlic paste, fry till the raw flavor is gone.
Now add haldi, curry leaves, chopped tomato.
Add coriander powder, cumin powder, red chili powder & salt & fry till oil separates the gravy.
Add salt & then add chicken mix them well & close the lid & let it cook for 10-15 mins.
Meanwhile crush all the pepper corns.
When the chicken is cooked & you have a nice gravy, add the pepper corns.
Garnish with coriander leaves & serve it hot with rice or chapati.

Urad Methi

Ingredients :

1 Raw Mango                                                                          
1 cup coconut
1 tbsp urad dal
1tbsp methi seeds
3-4 curry leaves
1 tspn mustard seeds
1 tspn haldi
5-6 red chilies
Lemon sized jaggery
1 tspn hing
Salt to taste

Method:

Heat oil, add 1/2 tbsp urad dal, 1/2 tbsp methi seeds & red chilies fry them.
Grind coconut, fried urad dal, methi seeds, red chilies, haldi, salt, hing.
Heat oil in a kadai, add mustard seeds, urad dal when they crackle add curry leaves then add raw mango & add some water & close the lid for about 5 mins.
Add ground mixture, jaggery & mix it well, fry for another 5 mins. Check the salt & serve it hot. :)

Ridge gourd sabzi/palya

Ingredients :

2 ridge gourd
1 small onion
1 tbsp oil
1 tspn mustard seeds
1 tspn urad dal
4 curry leaves
1 tspn haldi
1 tbsp red chili powder
1 tbsp rasam powder ( sambar powder is a good substitute)
Salt as per taste

Method:

Heat oil in a kadai, add mustard seeds, urad dal, curry leaves once they crackle add onion & fry till golden brown.
Peel the skin of the gourd & chop into cubes.
Once onions are cooked add haldi, chili powder, rasam powder (or sambar powder) & saute for a min then add ridge gourd, salt & sprinkle some water.
Saute for around 5 mins. Serve hot with chapathis.

Bread Omelette

Ingredients:

Eggs                                                                                                     
Bread
1 small onion

1/4 bunch of coriander leaves                                               
2-3 green chilies
Pepper
Salt
1 tspn Oil

Method:

Beat an egg with 1 tbsp of chopped onions, coriander leaves, 1 tspn pepper, 1 tspn salt, 1 tspn chopped green chilies.
Heat a non stick pan, add 1 tspn oil & place a bread.
Before turning the bread pour the beaten egg on the cooked part of bread add 1 tspn oil & then flip the bread.
Fry for around 2-3 mins & serve it hot with ketchup.

Green Chicken

Ingredients:

1 kg Chicken                                                                    
1 bunch of mint leaves
1 bunch of coriander leaves
Lemon sized ginger
5-6 cloves garlic

8-9 green chilies
1" inch Cinnamon stick
5-6 cloves
1 big onion
1 medium sized tomato
1 tbsp coriander powder
1 tbsp cumin powder
1 tbsp red chili powder (optional)
1/2 tbsp haldi
Salt
3tbsp Oil

Method:

Marinate chicken with haldi & salt for 15-20 mins.
Grind mint leaves, coriander leaves, ginger, garlic, green chilies, 1/2 onion, cinnamon, cloves.
Heat oil add remaining half of the chopped onion once it turns golden brown add tomato & cook till its soft.
When tomato is cooked add chicken & cook for 10 mins.
Add green puree & cook it with chicken for another 10 mins, add water if there is less gravy.
Add coriander powder, cumin powder, chili  powder ( if you like it more spicy) & salt. Cook for 4-5 mins.

Serve hot with chapati or ghee rice or rice.

Palak aloo

Ingredients:


1 bunch of palak/spinach
2 medium sized aloo/potatoes
7-8 cloves of garlic
A small piece of ginger
1 medium sized onion
1 tspn of cumin seeds
2 tbsp ghee
1 tbsp coriander powder
1/2 tbsp cumin powder
1 tbsp garam masala powder
1 tbsp red chilli powder
1 tspn haldi
Salt as per taste.


Method:


Heat 1 tbsp ghee in a pan, add ginger, 4 cloves of garlic, onion & fry till its golden brown.,then add spinach & fry for around 3-4 mins & grind all of this into a puree.
Boil aloo along with haldi & salt for about 8-10 mins.
Heat another tbsp of ghee,add cumin seeds when they splutter add remaining garlic & cook the puree till it boils.
Then add coriander powder, cumin powder, chilli powder & garam masala powder, salt & fry for another 2 mins.
Add boiled aloo & cook for 2 mins .


Serve hot with chapathis or rice & Enjoy!!! :)

Ambat/ Sambar

You can make ambat with cauliflower,cabbage,mushroom,potato,pumpkin,chickpeas or vatana.
The picture given is of cauliflower ambat.

Ingredients:

One of the vegetable mentioned above.
1 cup toor dal
1 1/2 tsp chili pwd
1/2 tsp tamarind pulp

1/2 cup fresh grated coconut.

1/2 tsp haldi

1/2 onion (finely chopped)

Method:

Grind coconut,chili pwd and tamarind pulp into a very smooth paste adding little water.

Cook dal with haldi and the veggie in cooker for 3 whistles.

In a pot, add cooked dal with veggie.Boil it with the coconut paste.
You can add little water if needed.
The consistency should be like sambar.Add salt according to taste.
Boil for 10 to 15 mins till the dal totally boils with the coconut paste.

Season with 3 tsp oil and 1/2 finely chopped onion.
Roast the onion till its dark brown.

Kale Upkari/ Raw Banana Fry

Ingredients:

2-3 Raw Bananas

2 tsp Red Chili pwd

1/2 tsp Haldi pwd

3-4 tsp Oil

1/2 tsp mustard

1/2 tsp urd dal

1 pinch hing

Method:

Peel the bananas and cut them into cubes.

Heat oil in a pan.
Add mustard, urd dal and hing and saute' till mustard crackles.
Now you can add raw bananas.
Add little water (1/4 cup) and cook covered till the bananas are soft.
Do not over cook them or stir them as the banana can get mashed easily.
Add chilli pwd, haldi and salt to taste.
Mix them carefully.
Fry them for 2-3 mins without the lid, they get crispy and golden brown.