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.