Chettinad Fish Curry (without Cocunut)

Ingredients
Fish : appr 1 kg
Small onions : 10 -15 nos or Big onions : 2 med sized, chopped finely
Tomatoes : 3 med sized,choppped roughly
Garlic : about 15 flakes,
Corriander powder : 3-4 tsps
Cumin seeds : 1 tsp
Fennel seeds : 2 tsps
Chilli powder : 4 tsps
Turmeric powder : 1/2 tsp
Tamarind : med lemon sized, soaked in 1/2 cup of water.
Curry leaves : a few sprigs
Black gram dhal : 1/2 tsp
Whole pepper corns : 1/2 tsp
Fenugreek seeds : 1/2 tsp
Oil : 3 Tblspns
Salt as per taste

Method
Clean the fish and cut it into slices.
Apply some salt, 1 tsp turmeric powder and keep it aside.
Heat oil in a kadai, add the black gram dhal, fenugreek seeds, and pepper corns.
After they start spluttering (about 1 min), add the chopped onions, pinched curry leaves and garlic.
Fry till the onions give out an aromatic smell and become translucent (about 5-10 mins).
Grind together the corriander seeds, cumin, fennel,turmeric and chilli powder.
Add a little water to the ground powders and add it to the onions.
Fry for a few minutes.
Now add the tomatoes.
Fry till the tomatoes are pulpy.
After this point add about 3 cups of water to this,( the amount of water may be varied depending about how thick or thin you want it to be).
Make a thick paste out of the soaked tamarind.
Discard the tamarind pieces and and add the paste to the kadai.
Let this mixture boil on low flame for some 15 minutes.
Now the mixture would have reduced considerably and will be quite thick.
Add some water if you want.
Then add the fish pieces and some salt (keep in mind that you have already added salt to the fish) as required .
The fish will cook very quickly in a matter of five minutes.
Don't overcook the fish as they will break.

Serve it hot with rice.

Fish Curry

Ingredients:

 Mullet Fish or any other medium sized fish - 1/2 kg

Coconut - 2 cups

Chilly powder - 1 tbsp

Coriander powder- 2 tsps

Pepper powder - 1/2 tsp

Jeera powder - 1/2 tsp

Garlic - 4 cloves

Shallots - 4(to grind)

Tamarind paste - 2 tbsp

Turmeric powder - 1/2 tsp

Curry leaves

Mustard and fenugreek seeds- 1/2 tsp

Oil - 2 tbsp

Salt as required

Preparation:

1. Grind coconut,chilly, coriander and pepper powders, garlic, shallots, turmeric and jeera to a paste with some added water.

2. Heat oil and add mustard seeds. Fry fenugreek for a while and add a couple of chopped shallots. Then add curry leaves.

3. Add the gound paste, tamarind ,salt. Half a cup water may be added at this stage if gravy is too thick. Boil for 2 mins.

4. Add the cleaned and cut fish pieces, close and simmer cook for 10 mins.

5. Serve hot with rice.

Pudina (Mint) raita

Ingredients:

1. Green Coriander  (Chopped)
2. Mint  (Chopped)
3. Green Chilly  (Chopped)
4. Yoghurt 3 Cups
5. Jeera 1 tbsp
6. Salt to taste
7. Black Pepper 1/2 tbsp
8. Black Rock Salt 1/4 tbsp

Instructions:

1. Heat the Fry Pan and put the Jeera and let it cook till it turns dark brown,take it off the pan let it cool down.
2. Put this roasted jeera in a mortar and Pestle and ound it a bit to turn the jeera into a thick and coarse powder.
3. Whip the yoghurt in a blender.
4. Add all the ingredients in the yoghurt.
5. Put it in the fridge.

lemon coriander soup

Ingredients:

For Stock
2 to 3 Whole Lemon Grass Stalks
2 Chilly, slit vertically

Other Ingredients
¼ cup Carrots, sliced
¼ cup Mushrooms, sliced
¼ cup Cabbage, diced
¼ cup Spring Onion Whites, sliced
2 tbsp Spring Onion Greens, chopped
1 tsp Oil
Salt and Pepper to taste

For Garnishing
1 tbsp Coriander Leaves, chopped
1 tsp Lemon Juice

Method:

Take 6 cups of water in a pan. Add  lemon grass and slit green chilies and boil it. Simmer till the mixture reduces to about 4 cups.

Now, filter out the water. The stock is ready.

Take a separate pan and heat oil in it.

Add cabbage, mushrooms, carrots, red cabbage and onion whites to the heated oil and sauté for 2 to 3 minutes.

Now, add the stock, a pinch of pepper and salt. Bring the mixture to boil.

Simmer until the vegetables become soft.

Green gram curry Recipe

Ingredients:

1. Green gram - 1/2 cup
2. Tomato - 1
3.Coriander powder – 1 tsp
4.Sambar Powder – 2 tsps
5.Curry leaves
6.Mustard seeds -1/2 tsp
7.Chilli Powder -1/2 tsp
8.Turmeric Powder -1/2 tsp
9.Salt to taste
10.Coconut Oil – 2 tbsp
11. Dry red chillies 2 nos

Method:

Soak Green gram 5-6 hours. Cook the gram after adding coriander ,chilli, turmeric powders and salt.

Cut the tomatoes into small pieces .

Heat the pan on medium flame and add oil, mustard seeds and let it splutter. now, add curry  leaves and whole dry red chillies .

Now, add tomatoes and sauté till its well cooked.

Now add the cooked gram and mix well .Finally add the Sambar powder and let it cook for 2 -5 mins.

Remove from flame and serve hot.

Sambar Recipe

Ingredients: 

1/2 lime sized Tamarind
1 cup Toor Dal
1/2 tsp Turmeric Powder
2 tsp oil
Salt to taste
5 Dry red chilies
Curry Leaves
1 onion
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp fenugreek seeds
1 large tomato
2 tsp sambar powder

coriander leaves
1 cup of a vegetable of your choice like green beans, chopped carrot

Method:

Soak the tamarind in 1 cup water for 20 minutes. 

In a heavy large pan. Wash and clean the dal. Boil 2 cups of water and add the dal, turmeric powder and 1 teaspoon of oil.

As the dal boils, skim off the foam and discard. Boil until the dal is soft and then mash it. If needed, add more water as it is boiling but do not let it get too watery.

In a separate pan, heat the remaining oil. Once the oil is hot, add the chilies, mustard seeds, fenugreek and curry leaves and sauté for 2 minutes.

Add the onion and brown lightly. Add the tamarind extract and let boil lightly until the onions are cooked.

Add this mixture to the dal with asafoetida, tomato, vegetable of choice and sambar powder.

Allow this to boil for 10 to 15 minutes and remove from the heat. Garnish with cilantro.

Basundi

Ingredients

1  ltrs full fat milk
1/2  cup sugar
1/2 tsp cardamom  powder
 Almonds  and pistachio slivers

Saffron (kesar) strands.

Method

1. Bring the milk to a boil in a non-stick pan.
2. Reduce the flame and cook on a slow flame till the volume is reduced to half, while stirring occasionally.
3. Add the sugar and cook on a slow flame  till the milk thickens, stirring continuously and scraping the sides of the pan.
4. Add the cardamom powder and cook on a slow flame for another 10 minutes.
5. Serve warm or chilled, garnished with pistachio, almond slivers and saffron.

Cheese corn tikki

Ingredients:

100 gm corn,
 25 gm cheese (grated),
50 gm paneer (grated),
 3 gm cumin powder,
 3 gm cardamom powder,
3 gm salt,
2 gm green chilli (finely chopped),
3 gm coriander leaves,
 3gm garam masala
5 gm cornflour.

METHOD:

 Cook the corn, squeeze to remove excess water.

 Mince roughly in blender. Mix with cheese, paneer, cumin powder, garam masala, cardamom powder, salt, green chillies and cornflour.

Divide mixture into small balls and pat them into coin shaped tikkis.

Shallow fry till they turn light brown and serve with mint chutney.

Cardamom Lassi

Ingredients:

2 cups curds (dahi)
1 cup full fat milk
8 tsp powdered sugar
2 tsp cardamom powder
4 to 5 ice-cubes to serve

 

 

Method:

1. Combine all the ingredients except the ice-cubes and blend in a mixer for 2-3 minutes.
2. Pour into 4 individual glasses and serve immediately.

Chicken Manchow Soup

Ingredients:

1 cup cooked chicken pieces
4 cups chicken stock
1 tsp ginger-finely chopped
1 tsp garlic-finely chopped
1 tsp green chilies-finely chopped
1 tbsp coriander leaves-finely chopped
2 tbsp cabbage-finely chopped
2 tbsp capsicum-finely chopped
2 tbsp mushrooms-finely chopped
2 spring onions-finely chopped
2 tbsp French beans-finely chopped
2 tbsp carrots-finely chopped
1 tsp pepper
1 tbsp Soya sauce
4 tbsp cornflour mixed with 1 cup water
2 stems of spring onion
2 tbsp oil
salt as required

Method:

1. In a pan, fry the ginger, garlic, coriander leaves and green chilies for about 2 minutes.
2. Add all the vegetables, pepper, ajinomoto and salt and continue to fry for 2 more minutes.
3. Add the vegetable mixture to the cooked chicken and mix well.
4. Add the chicken stock, soya sauce and salt.
5. Let it boil, reduce the heat and add the cornflour mixed with water and stir constantly till it thickens slightly.
Remove from heat and Garnish with spring onion stems.
serve immediately.

Baigan Tikha Masala

Ingredients:
1/2 kg brinjal (baigan)
3 onions
2 tbsp of dry grated coconut
1 whole garlic
ginger
2 tbsp chilli powder
1 tsp turmeric powder
salt to taste
small lump of tamrind
1 tbsp garam masala powder
1 tsp jeera

Method:

1. Grind all the ingredients at once without adding water.
2. Add 2 tbsp of oil in pan and heat it, put the mixture in the pan.
3. Fry the mixture properly. Take of the pan from stove and let it cool
4. Take the brinjal slit it in 4, fill the mixture in the brinjal.
5. Pour 2 - 3 tbsp of oil in kadai, heat it and then put the stuffed brinjal, cook it.
6. Add little water to the brinjal.
7. Let it cook for 15-20 minutes.

Susiyam (sweet dish)

Ingrdients:

soaked chana dal- 2 cup
Jaggery - 150 gms
maida - 3 spoons
rice flour- 2 spoons.
salt - 1/4 tsp.
tumeric powder- 1/4 tsp.
cardamom powder
Oil

Method:

Soak chana dal for an hour and drain the water. cook the dhal with 1 cup of  water  . Take it out and mash it.

Add 1/4 cup water to jaggery and heat until it dissolves.

Now add the jaggery solution to the mashed dal and heat them in a vessel , until the mixture loses moisture. Add cardamom powder.

 After the dough becomes cool, make small balls of the dough.

Mix rice,maida flour,  salt, turmeric powder, with 1 cup of water to get a thin batter like dosa batter.

Heat oil in a frying pan . Take a ball , coat it with the batter by soaking . Then deep fry the coated balls for a 1 minute.

Grill Cheese Sandwich

Ingredient:

• 2 slice white bread
• 2 tablespoon butter
• 2 slice Cheese

Preparation:

Preheat skillet over medium heat. 

Put butter on one side of slice of bread. 

Place bread butter-side-down onto skillet bottom and add 1 slice of cheese.

Butter a second slice of bread on one side and place butter-side-up on top of sandwich. 

Grill until lightly browned and flip over; continue grilling until cheese is melted. 

Repeat with remaining 2 slices of bread, butter and slice of cheese. 

Oat Cookie

Ingredients:
Sugar-2 cup
Dark Cocoa powder 5-6 tbsp
Butter 1/2 cup
Milk 1/2 cup
Coconut Powder 1 cup
Oats 3 cup

Method:

Mix cocoa powder, butter, sugar and milk in a large pan.

Bring it to a boil.

Remove it from flame and add oats and coconut powder. Mix well.

Pour the mixture one spoonful on a waxed paper.

Bake the cookies at 350° till they become brown.

Chicken Roll

Ingredients:

Chicken 1 cup
1 Onion chopped

1 tomato chopped
1 tsp of ginger-garlic paste
1 tsp garam masala
2 eggs
Chapathi

Chilli powder to taste

Salt to taste.

Methods

1. Heat oil in the pan and fry the onions. Then add the ginger garlic paste and fry for 2-3 mins, if required add little water.
2. Add the tomatoes and the chicken.
3. Fry well, add al the masala. Fry this till the raw smell goes.
4. Now in a bowl beat the eggs, season with salt.
5. Heat 1 tsp of oil add 2 tbsp of the egg and cover it with a chapthi. When the egg gets cooked flip the chapthi and fill it with a little of the chicken mix.
6. On top of the chicken you can add a few chopped onions, cilantro and a dash of lime.
7. Roll it up and serve hot.

 

Prawn pasta

Ingredients

• 6 ounces pasta
• 4 tbsp olive oil
• 3 garlic, sliced
• 1/2 cup prawns, peeled and deveined
• 1/2 cup grated cheese
• 1 tbsp chopped fresh parsley.

Directions:

1. In a large pot bring water to boil and add salt. Add pasta and cook for 7 to 10 minutes.
2. Heat oil in a pan over medium heat. fry garlic for 5 minutes. Add prawns, and cook for another 5 minutes.
3. Pour oil over pasta in pot, and toss to evenly coat. Sprinkle 3/4 of the cheese onto pasta, and stir it evenly. Transfer to serving dish. Arrange prawns on top, then sprinkle with remaining Cheese and parsley.

Paneer Biryani

Ingredients:

Basmati Rice - 1/2 cup, washed, soaked for 15 minutes
Paneer - 200gms
Oil - 4-5 tbsp
Cumin Seeds - 1 tsp
Ginger Garlic Paste - 1 tsp
Onions - 1 cup
Tomatoes - 1 cup
Green Peas - 1/2 cup
Carrots - 1/2 cup, chopped
Beans - 1/2 cup
Cauliflower - 1/2 cup
salt to taste
Fenugreek Leaves - 1 tsp
Red Chilli Powder - 1/2 tsp
Coriander Powder - 1 tsp
Biryani Masala - 1 tsp
Garam Masala - 1 tsp
Water - 3 cups
Coriander Leaves to garnish

Method:

1. Heat 1 tbsp of oil in a  pan.
2. Fry the paneer till it turns golden brown.
3. Heat the remaining oil in a pan.
4. Add the cumin seeds, ginger garlic paste and saute.
5. Add the onions and fry until browned.
6. Put the tomatoes, then add all vegetables.
7. Season with salt, fenugreek leaves, chilli and coriander powders, biryani masala and garam masala and cook for 2 minutes. now, Add  the rice with 3 cup of water.
8.Cook for 5 mins till the water is absorbed.
9. Now,add  the paneer into the rice& mix it.
10. Transfer to a serving dish.
11. Garnish with coriander leaves and serve hot with cucumber salad.

Coconut Macaroons

Ingredients

• 3 cup flour
• 5 cups grated coconut
• 1/4 teaspoon salt
• 1 can of condensed milk
• 2 teaspoons vanilla extract.

Directions:

1. Preheat oven to 350 degrees F . Line cookie sheets with aluminum foil.
2. In a large bowl, mix the flour, grated coconut and salt. And stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
3. Bake for 10 to 15 mins in the preheated oven, until coconut is lightly brown.

Flour Omelette (besan omelet)

Ingredients:

Besan 1- cup

1 tsp of Cumin Seeds

Coriander leaf

1 tsp of Garam Masala

1 tsp of Turmeric

1 tsp of Black Pepper powder

Salt for Taste.

Method:

In a bowl, mix the besan with all the spices and then add water until you get the consistency of pancake batter.

Heat the oil in a pan. Put the batter and flatten it with the spoon until thinly .

Let it brown on each side.and garnish it with coriander leaves.

Puli Kulambu (Tamarind curry)

Ingredients:

Ladies Finger -5
Tamarind - 1 lemon sized
Tomato - 2
Chilli powder - 1 1/2 tbsp
Turmeric powder - 1/2 tbsp
onion- 1
Brinjal-1
Garlic pods - 3
Coconut - 2 pieces
Curry leaves
Salt  to taste
Mustard seeds - 1/2 tbsp
Fenugreek seed - 1/2 tbsp
Cumin seeds - 1/2 tbsp
Oil

Method:

Cut onion, garlic and ladies finger into pieces.

Heat oil in a pan.

Add mustard seeds, fenugreek seeds and cumin seeds.now,
Add onion, garlic, brinjal and ladies finger and fry well.

Make tamarind paste using 1cups of water and add to it.

Now, grind coconut and tomato paste and add to it.

Add chilli powder, turmeric powder and  salt and cook well.

When the raw smell goes, add curry leaves to it.

Basboosa (Semolina Cake)

Ingredient:

 For Syrup:

• 2 cup sugar
• 1 1/2 cup water 
• Lemon juice 1
• rosewater 1 teaspoon

Cake:

• 2 cups rawa
• 1/2 tbsp baking soda
• Unsalted butter 1/2 cup
• 3/4 cup sugar
• 1 tbsp vanilla essence 
• 2 eggs beaten
• Yogurt 1 1/2 cup 
• Almonds 1/2 cup 
• Baking powder

Method

1. Heat the oven to 350°F. Add the 2 cups of sugar, water and lemon juice to a large pan. Bring to boil to a  medium heat and stir to dissolve the sugar. Reduce heat to low heat and continue to boil for about 5 to 8  minutes. Remove from heat, stir in rosewater if using and set the syrup aside to cool.
2. Sift together the semolina, baking powder and baking soda in a bowl and set aside.
3. Add the butter, sugar to the bowl of an electric mixer and cream together until fluffy. And, add the eggs, one at a time. Then add the vanilla.
4. With the mixer speed must be on medium speed, add about 1/3 of the semolina mixture to the butter and beat to incorporate. Then add 1/2 the yogurt and again beat to incorporate. Finish with the remaining ingredients, alternating the semolina with the remaining yogurt. Beat until smooth. Scrape the bowl and beat again.
5. Pour the batter into a buttered 9x12-inch baking pan or into two 8-inch round cake pans and smooth out the top. Use a knife to make diagonal lines in two directions on the surface of the batter, creating diamond shapes. Arrange an almond in the center of each diamond. Place in the oven and bake 30 to 40 minutes, or until lightly browned on the top.
6. Remove the cake from the oven and pour some of the cooled sugar syrup slowly over the entire cake while it is hot. Allow the syrup to soak into the cake before pouring on more, using up all the syrup. Set the cake aside until it is completely cooled.
7. Cut the basboosa into diamond-shaped pieces and serve at room temperature with coffee or tea.

shrikand

Ingredients:

2 cups yogurt .
1/2 cups sugar
1/2 cup chopped almonds
1/4 tbsp cardamom powder
5-6 strands of saffron soaked in 1 tbsp warm water

Method:

In a clean wet cloth take yogurt in it.

Remove all the water from the yogurt. leave it for about 12hrs.

In a bowl mix yogurt, sour cream, sugar. Mix well.

Add saffron, cardamom powder to get a nice saffron color. Now add almonds. And serve with puris.

palak puri

Ingredients:

• Wheat flour - 2 cups.
• Spinach leaves - 1 cup
• salt - 1 tsp
• water to form dough
• oil

 Method:

1. Cook spinach leaves with water .
2. Add flour, salt, oil, spinach puree well.
3. Add water if needed to form a dough ball.
4. Keep aside for 10 minutes.
5. Make the  dough into lime sized balls.
6. Roll  ball into a small round.
7. Heat oil in a deep frying pan.
8. And let  it cook for a 4-5 seconds.
9. Remove from oil and drain well.

Potato Nuggets

Ingredients:
Potaotes - 4 medium size
Pepper - 1 tsp
Chilly Powder - 2 tsp
Salt
Cilantro

Method:
1.First preheat the oven.Grate the potatoes,add salt,pepper,chilly powder before baking them.

2.Put it in a greasted  tray and pour oil on top.

3.Bake it till it becomes golden brown .Turn off it.

4.Serve it with tomato sauce.

Almond Butter Cookies

Ingredients:

• 1/2 cup butter (soften) 
• 1/2 cup shortening
• 6 ounces almond paste
• 1 1/2 cups sugar
• 1 egg
• 2 cups all-purpose flour
• 1 tbsp baking powder

Directions:

In a bowl, butter, shortening, almond paste and sugar.

Beat egg. Mix flour and baking soda; equally add to the creamed mixture.

 Roll into small balls.

 Place it on ungreased baking sheets.

Bake at 400 degrees F for 8-10 minutes or until lightly browned.

Pasta with Cheese

Ingredients

• 1 pound shell pasta
• 2 tbsp olive oil,
• 1/2 pound spicy Italian sausage
• 2 garlic cloves, minced
• 2 tablespoon fresh basil, chopped
• 1 teaspoon dried oregano
• 2 cups home-made marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon finely chopped Italian parsley

Preparation:

Cook pasta  according to package information. Drain and set aside.

Heat 1 tablespoon of olive oil in large pan over medium heat. Add sausage and fry until nicely browned, breaking up sausage into smaller pieces.

Add chopped garlic and cook until fragrant, about 1 minute. Stir in chopped basil, oregano, and marinara sauce, followed by cooked pasta.

Season to taste with salt and pepper. Transfer to other pan. Sprinkle both cheeses on top.

Place in broiler and broil until cheese melt and beginning to brown, about 1 minute.

Sprinkle with chopped parsley and with olive oil before serving.

Beetroot pulao

Ingredients:

1 cup basmati rice
1 grated beetroot
1/4 cup mint leaves chopped
1/4 tomatoes
1 green chilly
1 tsp ginger-garlic paste
1/2 tsp garm masala powder
1/2 tsp red chilly powder
salt  to taste
1 tbsp ghee

  Method :

 

Soak basmati rice in water for about 20 minutes.
 

Drain and cook the rice with  2 cups water. Keep aside. Heat the ghee in a pan, add  ginger garlic paste, green chilli, onions and fry till the onions turn translucent.

Add the tomatoes and fry till they turn soft.

Add the mint leaves and the grated beetroot and fry for 3 minutes.

Add the salt,garam masala, turmeric, chilli powder, mix well and cook for 2 minutes.

Add the rice and mix well.

Garnish with coriander leaves.

Serve hot.

Hot Paneer Chilli

 

Ingredients:

300 gms paneer, cut into 1-inch cubes
1 onion, sliced thin
1 tbsp ginger, finely chopped
1 tbsp garlic, finely chopped
2-4 green chillies, finely chopped
1 tbsp tomato puree
2 tbsp soya sauce
1 tbsp corn starch
2 tbsp green onion, chopped
1 capsicum (green or yellow), chopped
2 tbsp cooking oil

salt, to taste

Method:

Fry the paneer pieces till brown and drain them on a piece of paper, then place them in a bowl of warm water.

In a  pan,  heat oil and add chopped green chillies, ginger and garlic for a few mins. Add chopped onions and capsicum and fry till lightly browned. Add paneer pieces, salt, tomato sauce, and soya sauce and cook for 2 more minutes.

Add corn starch mixture and stir till it get thick, add more water if necessary. Cover and cook for 2-3 minutes to allow paneer to soak in all the flavors, and garnish with chopped green onions.

Sugar Cookies

Ingredients

• 2 cups flour
• 1 1/2 teaspoons baking powder
• 1 pinch salt
• 1/2 cup butter, soften
• 1 egg
• 1 tbsp whipping cream
• 1 1/2 tbsp vanilla extract
• 1/2 cup Sugar

Method:

1. In a  bowl, mix the butter and brown sugar. Beat in egg, heavy cream, and vanilla.
2. Slowly add in flour, baking powder and salt. Mix well till it get blended. If dough seems too dry, add water.
3. Cover and refrigerate for 4 hours.
4. Preheat oven to 375 degrees F.
5. Roll out dough on a floured surface to a thickness of 1/8 of an inch. Cut with cookie cutters and place 1  inches apart on cookie sheets.
6. Bake for10 minutes, until lightly colored.

Mushroom chicken

Ingredients:

• 3 boneless chicken breasts
• 1 tablespoon butter
• 6 sliced mushrooms
• 1 tin cream of mushroom soup
• 1 garlic, minced
• 1/4 tbsp leaf thyme, crumbled
• 1/8 tbsp dried rosemary
•  1/2 tbsp salt and pepper to taste

Preparation:

In a large pan, mix chicken in butter  keep a side to warm.

Add mushrooms to pan sauté until golden. Stir in soup, garlic, thyme, and rosemary.

 Return chicken to pan. Cover and cook over low heat 30 to 40 minutes, stirring now and then. Blend in half heat slowly.

 Taste and adjust chicken and mushrooms seasoning, adding salt and pepper, if needed. Serve chicken and mushrooms hot.

Fenugreek Yogurt Soup (Methi kadhi)

Ingredients:

 fenugreek leaves 1 cup

Sour Curd - 1 cup

Gram flour- 2 tbsp

oil- 1 tbsp

Asafoetida Powder- a pinch

Cloves- 3 nos

Cinnamon- 1 Stick

Cumin Seeds- 1 tsp

Ginger Chopped 1 Inch Piece

Garlic Paste- 1 tsp

Green Chillies  2

1/2 tsp turmeric powder

1/2 tsp red chilli powder

Curry Leaves

Salt To Taste

Method :

Whip the sour curd and to it add enough water & add besan to it and mix such that no lumps will be there.

Heat oil in a pan, add curry leaves to it and saute till they splutter.

Add jeera, asafoetida, slit green chillies, cinnamon and cloves. Add curd mixture to it and stir continuously to see that no lumps are formed and the mixture boils well.

Then  add chopped ginger, turmeric powder , red chilli powder and salt to taste . Add chopped Fenugreek leaves to it and mix well. Cook on a low flame for sometime. Check the seasoning and adjust accordingly. Serve hot !

Egg Thokku

Ingredients
Egg - 5
Onion - 3
Tomato - 2
Chilli powder - 2
Coriander Powder

Curry leaves
Salt to taste

Method
1.Boil the eggs.

2.Heat oil in a pan, splutter mustard and fry urad dal till light brown.

3.Then add onions and tomatoes and fry  for while.

4.Add chilli powder with little water.

5.Add the salt and cut the eggs in oval shape.

6.Add the eggs  to the mixture and cook for 10 minutes.

Aviyal (Mixed Vegetable)

INGREDIENTS-

1.Carrots

2. White pumpkin

3. Raw banana

4. Drumstick

5. Snake guard

6. Coconut

7. Green chilli

8. Jeera

9. Coconut oil

10.Curry leaves


METHOD:

1. Peel and cut all the vegetables in to batons and put in water.

2. Make a paste of coconut, green chilly and jeera.

3. In a separate pan heat coconut oil and temper the curry leave, add all the vegetables.

4. Cover for  5 minutes.

5. Check for seasoning.

6. Garnish with curry leaves and serve hot.1. Peel and cut all the vegetables in to batons and put in water.

Cheese Potato Fries

Ingredients

1. 4 large potatoes , cut into
2. french fries (with the skin)
3. 2 tbsp butter
4. 1 tbsp olive oil
5. 2 tsp cornflour
6. 1 tsp grated garlic
7. 1/2 tsp dried oregano
8. 1/2 tsp dried rosemary
9. 1/2 tsp  black pepper powder
10. salt to taste
11. 4 tbsp grated cheese
12. 1/4 tsp butter for greasing

Method

1. Combine the butter, olive oil, cornflour, garlic, oregano, rosemary, pepper and salt in a bowl.
2. Add the potatoes, toss well till they are coated from all the sides and keep aside to marinate for at least 10 to 15 mins.
3. Place the potatoes in a greased baking tray in a single layer and bake  till the potatoes are cooked and crisp, turning once in between.
4. Sprinkle the processed cheese evenly on top, toss well using a spoon and bake for another 3 to 4 minutes.

Spicy mutton fry

Ingredients:
1.  Mutton - 1 kg
2.  Onions - 2 (finely chopped)
3.  Tomato - 1 (finely chopped)
4.  Ginger garlic paste - 2 tsp
5.  Turmeric powder - ½ tsp
6.  Chilli powder - 1 tsp
7.  Coriander powder - 2 tsp
8.  Pepper powder - 2 tsp
9.  Mustard seeds - 1 tsp
10. Curry leaves - 10
11. Coriander leaves - few
12. Oil - 4 tbsp
13. Salt - to taste

Method:

Clean and wash the mutton pieces.

Then pressure cooks the mutton pieces with chilli powder, salt and turmeric powder up to 5 whistles.

Now take a kadai and heat with oil.

Add mustard seeds and curry leaves.

Then add chopped onions.

Fry till the onion colour changes to slightly brown colour.

Then add chopped tomatoes and ginger garlic paste and pepper powder.

Fry for a mins.

Then add the pressure cooked mutton pieces.

mix well.

Now close with a lid and cook till the mutton pieces would be in dry form.

In between stir well.

Finally garnish with coriander leaves.

Spicy mutton fry is ready.

Coconut Powder Cream pie

Ingredients

• 1 blind-baked pastry shell
• 2 1/4 cups  milk
• 3/4 cup sugar, plus 1/4 cup for the egg whites
• 3 eggs, separated
• 1/4 cup cornstarch
• 1 teaspoon vanilla ic -cream
• 1 3/4 cups toasted coconut
• 1 tablespoon butter

Directions

1. Preheat the oven to 400 degrees F. In a saucepan, add 2 cups of the milk and 3/4 cup sugar together.
2. Place the pan over medium heat and bring the liquid up to a simmer. Put the egg yolks together.
3. Temper the hot milk into the egg yolks. Put the egg mixture into the hot milk mixture.
4. In a small bowl, dissolve the cornstarch in the remaining milk, making a slurry.
5. Add the slurry into the hot milk mixture.
6. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture, stirring constantly, until the fillingis  thick, about 4 to 6 minutes.
7. Fold in the vanilla, coconut, and butter. Mix well. Pour the filling into the prepared pan and cool the pie completely.
8. Using an electric mixer with a whip attachment, whip the egg white to soft peaks.
9. Add the remaining sugar and whip the egg white to stiff peaks. Spread the egg whites over the top of the pie.                 

10. Place the pie in the oven for about 3 to 4 minutes, or until the meringue is golden brown.

Coconut Shrikand

Ingredients:
Yogurt - 2 Cups
Grated Coconut - 3 Tbsps
Cardamom - 1 Pod
Sugar to Taste

How to prepare:

1. Crush the cardamom pod and remove the seeds and grind the seeds into fine powder.

2. Freshly grate the coconut or use frozen grated coconut.

3. Heat a pan on low heat, add ghee and grated coconut.

4. Fry till coconut turns golden brown in color.

5. Remove from heat and keep aside.

6. Tie plain yogurt in a clean muslin cloth and hang it in refrigerator (tie the ends of cloth to the rack) for 6 – 8 hours with a bowl underneath to collect the whey. Alternatively, hang it above the kitchen sink for couple of hours and then refrigerate for an hour or so.

7. Remove the thick yogurt onto a mixing bowl, stir in sugar, cardamom powder and toasted coconut.

8. Garnish with toasted coconut and serve coconut shrikand immediately.

Notes: Make sure to not burn the grated coconut while toasting.

Suggestions: Make sure to use full fat yogurt for better taste.