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.