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.

Easy & Quick Kadai Paneer

Ingredients:

                                                                                                       
1/2 cup Paneer
1 spn cumin seeds                                                                            
1 medium sized tomato

1 big onion

Ginger

2 tbsp red chilli powder
1/2 cup chopped capsicum (chop it in cubes)
2 tspn kasoori methi
4 cloves
A small cinnamon stick
2 bay leaves
Salt as per taste
Ghee/Butter 1 tbsp

Method:
Grind tomato,onion,ginger,red chilli powder & salt.
Heat ghee in a kadai, add cumin seeds once they crackle, add bay leaves & crushed cloves & cinnamon.
Add the ground mixture to ghee & fry till ghee/butter separates from the gravy & raw flavor of onion & tomato is gone.
Add kasoori methi,capsicum & paneer cook till capsicum is soft.

Serve hot with chapatis,roti or ghee rice.

Appi Paysu/ Poori Payasam

Ingredients:

For Poori:

1 cup Maida

1 tbsp Sooji Rava

Oil for deep frying

A pinch of Salt

For Payasa :

1 Litre Thick Milk (If available, please use Half n half)

6-7 Cashew's paste (optional, can be used if milk is thin)

1/4 spn Elachi powder

3 cups Sugar

1 tsp Ghee

Cashews & Raisins (as per your taste) 

Method :

Make a Poori dough using above ingredients, make the dough with minimal water & rest it for 10 mins.

Make pooris (they can be stored for a day or two).

Boil milk & add cashew paste. ( only if milk is not thick enough, can avoid if milk is thick)

Add sugar , elachi powder.

Fry cashews & raisins with ghee & add it to the milk. 

Rest the milk & let it come to the room temperature then add pooris.

Can be served Hot or chilled, I prefer chilled one :)!!! Enjoy & do give us your feedback.....

Chole/Channa Masala

Ingredients:

1 cup cooked chickpeas

1 big onion

3 medium tomatoes

1 potato

1 tsp ginger-garlic paste

½ tsp jeera

4 tsp oil

2 tbsp MTR Channa masala powder

3 tbsp finely chopped cilantro.

Method:

Cook potatoes and mash them.

Finely chop onion and tomatoes.

In a pan, add oil once hot, add jeera.

Add onion sauté till golden brown.

Add ginger-garlic paste.

Add channa masala powder and sauté well for a minute.

Add tomatoes and salt to taste then cook till tomatoes are totally cooked.

Add chickpeas and mashed potatoes.

If u want more gravy, add water and cook for at least 15mins.

Garnish with finely chopped cilantro.

Tip:  I use cooker pan and once you add water, cook it for one whistle. This way you get nice gravy and the chickpeas and potatoes mix very well.