Mutton Keema

Ingredients:
Minced meat  150 gms
Onion 1
Tomato 1
Ginger/garlic paste   1 tsp
Turmeric powder   ¼ tsp
Chilli powder   1 tsp
Coriander powder   2 tsp
Oil  3 tsp
Salt to tast

Preparation:

1. Heat oil in a pan. add chopped onions and stir well. now, add ginger and garlic paste.
2. Wait tii onion turn brown and then add chopped tomato.
3. When tomato turn soft. Add turmeric powder, chili powder and coriander powder and Mix well.
4. Now, add minced meat.
5. Add required water and close the vessel with a tight lid.
6. Cook on a low flame. Occasionally open lid and stir the contents slowly.
7. If dry minced meat is required, allow it cook till the water is completely absorbed.
8. Sprinkle coriander before serving.

Kashmiri Chicken Biryani

Ingredients:
500 gms basmati rice
6 chicken thighs
2 tsp of cumin seeds
2 tsp coriander powder
4 pods of green cardamom
3 sticks of cinnamon
2 tsp mace
3 black pepper corns
6 chopped garlic
6 raisins
1/4 tsp saffron
1 cup yoghurt
2 tbsp ghee
1 cup sliced onion
2 tsp coriander seed powder
1 tsp red chilli powder
1 finely sliced ginger
Oil
Salt & water

Method:

1. Soak the rice in water for 20 minutes. 
2. Take chicken and cut it into even sized pieces. Now wash these pieces well and keep it aside. 
3. Now, In a bowl add 1 cup of yoghurt and add salt, 1 tsp red chilli powder, 1 tsp turmeric powder, 3 tsp coriander seed powder and 1 tsp black pepper powder. mix the yogurt well. 
4. Heat 2 tbsp ghee in a pan, add chopped garlic, 1 cup sliced onions and saute. Now add 1 tsp ginger paste and chopped green chillies and saute. 
5. Now add the yoghurt mixture and saute well. Cook for 2 minutes and then add the chicken pieces. 
6. Cook for 1 minute and add 2 cups of water and leave it to boil. 
7. Now add the rice to the chicken and allow it to cook. Serve hot

Coriander Mint Rice

Ingredients:
Basmathi Rice-1 cup
Ghee-1tbsp
Oil-1 tbsp

For tampering:
Cloves-3
Cinnamon-1
Bay leaf-1
Star anise-1
Jeera-1 tsp

To grind:
Mint leaves-1/2 bunch
Coriander leaves-1/2 cup
Onion-1 cup
Garlic-2
Green chilli-1
Red chilli-1
Salt
Hing
Tamarind-a small piece

Method:

1. Soak basmathi rice in water for 15 minutes and cook with 2 cups of water. Set aside.
2. Grind the ingredients to a nice paste.
3. Heat oil and ghee in a pan and tamper with the above mentioned ingredients and add the ground paste. Simmer and cover.
4. When the paste becomes thick and raw smell goes, switch off the gas and mix the paste with rice. 
5. Serve with raitha.

Prawn Fried Rice

Ingredients:
2 cups basmathi rice
1/2 cup spring onions, chopped
1 cup carrots
1 cup beans and capsicum
1 cup sweet and sour prawn stir fry
1 tsp vinegar
black pepper powder
salt as required
1 1/2 tbsps sesame oil

Method:

1.  Heat oil in a large kadai and once the oil is hot, add the spring onions and stir fry for 1 mins.

2.  Add the rest of the vegetables and toss them on high heat for 5 mins.

3.  Add salt and pepper powder,Add the cooked prawns and toss. Cook on high for a mt. Add the cooked rice and combine well. Spread it all over the pan and leave on medium high for a mt.

4.  Add vinegar and toss all the contents on high heat for a few seconds. Turn off flame.

5. Garnish with chopped spring onion greens and serve hot.

Tomato Soup

Ingredients:
10 tomatoes
1 onion , chopped
5 garlic cloves
salt to taste
4 tsp butter
chopped coriander

Method:

1. In a pan boil 4 cups of water and add the tomatoes, onions, garlic and salt, Mix well.
2. Cook on a medium flame for 10 mins.
3. Allow the steam to escape before opening the lid and allow it to cool.
4. Blend into a smnooth puree using a hand blender and strain.
5. Transfer the soup in the pan and boil it again.
6. Add the butter and mix well.
7. Serve hot garnished with coriander.

Potato Soup Recipe

Ingredients:

2 potatoes
2 tsp onion paste
1 turnip
1 tomato
2 glass of water
1/4 tsp garlic paste
1/2 tsp ginger paste
4 tsp butter
1 tsp cumin seeds
2 tsp coriander leaves chopped
salt and pepper to taste
1 tsp sugar

How to make potato soup:

• Boil potato, turnip and tomato till they are tender. Blend and pass through a sieve.
• Melt butter, add cumin seeds, onion, ginger and garlic paste. Fry till it is golden in colour.
• Add soup, coriander leaves, salt, pepper and sugar and boil well.

Mutton Rogan Josh

Ingredients:

1 Kg mutton
6 tbsp oil
1 cup curd
2 onion chopped
2 tbsp ginger/garlic paste
1 1/2 tsp kashmiri red chilly powder
1 tsp garam masala powder
1 tsp ginger powder
2 tbsp Coriender powder
1/2 tsp turmeric powder
1tsp cumin powder
1tsp black pepper corns
12 cloves
8 green cardamom
5 stickds of cinnamon
few threads of mace
2 tbsp white cream
Salt
Chopped coriender to garnish

Directions:

1. In a bowl mix mutton with curd and little salt, and keep aside.
2. Heat oil in a pan and put whole garam masala, when they start to crackle, put chopped onions anf fry till golden brown.
3. Add ginger-garlic paste and fry again for two minutes.
4. Add all the masala powder and fry till oil comes up.
5. Now add marrinated mutton and stir fry on a high flame for 2 minutes.
6. Now add water and  lttle salt and cook with closed lid till meat is tender and gravy is medium thick in consistancy.
7. Now add cream and stir well and cook for another 3 minutes.
8. Garnish with chopped coriender.
9. Serve with Rice.

Badam Phirni

Ingredients:
Almonds - 12 nos
4 tsp Rice flour
2 cups Milk
5 tsp Sugar
8 strands Saffron
1 tsp Cardamom powder

Method:

1. Blanch and grind the almonds to a fine paste with 1/2 cup milk.
2. Mix the ground almond paste and rice flour and keep aside.
3. Bring the  remaining milk to a boil. Add the sugar and stir well. Keep aside a tablespoon of hot milk and dissolve the saffron in it. 
4. Add the almond-rice mixture into the boiling milk along with the saffron.
5. Stir continuously for a few mintues till the milk thickens and attains a custard-like consistency.
6. Sprinkle in the cardamom powder. 
7. Take off fire and cool to room temperature.
8. Finally,garnish with almonds and pistachios and refrigerate.

Paneer Pakora

Ingredients:
200 gms Paneer
1 cup Chickpea Flour
2 tsp Oil
Salt as required
1/2 tsp Red chili powder
1-2 Chopped Green Chillies
1/2 cup Water

Method:

1. In a bowl add all the ingredients well
2. Beat in a blender for 4-5 minutes
3. Keep the batter rest 1/2 hour in a warm place
4. Cut the paneer into thick cubes.
5. Sprinkle little salt, chili powder on the cubes
6. Deep fry in oil
7. Serve the paneer pakora with coriander or mint chutney.

Cucumber Soup

Ingredients:
1 kg fresh cucumber
1/2 ltr curds
3/4 cup milk
1 tbsp chopped capsicum
2 tsp butter
salt to taste
a few mint leaves

Method:

• Cut the cucumbers into big pieces.
• Add 3 cups of water and cook until soft.
• When soft, blend in a mixer. make it  Cool.
• Add the curds, milk and salt and beat well.
• Heat the butter and fry the capsicum for 1/ 2 minute, Add to the soup.

Wheat Flour Ladoo

Ingredients:
Wheat flour - 1 cup
Powdered sugar - 1 cup
Ghee - 1/2 cup
Mixed dry fruits - 1/2 cup
Cardamom powder - 1/2 tsp

Method:

1. Heat the ghee fry the dry fruits & keep it aside , now add wheat flour and fry on a very low flame for 15 mins.

2. Now add sugar and fry for 5 more minutes.

3. Add cardamom powder, dry fruits & cool it a bit do not cool completely, laddu has to be made when the mixture is still hot. Add more ghee, if you find its difficult to bind into ladoo.

4. Store in air tight container after cooling the ladoo.

Chilly Soya Chunks

Ingredients:
1 cup Soya Chunks
1 cup tomatoes Chopped
1/4 cup Onions Chopped
1 tbsp Ginger/Garlic Paste
1/2 tsp Garam masala
1/2 tsp Red chilli powder
1/2 tsp Cumin and Coriander powder
1/4 tsp turmeric powder
2 tbsp Oil
Salt as required
Cilantro chopped

Method:

1. Heat oil in a pan, add ginger garlic paste. Saute for 1 min, and then add chopped onion.

2. Fry onion till it colour changes. Add chopped tomatoes, add pinch of salt.

3. When the tomatoes are cooked smash them in the pan it self to make a gravy kind.

4. Now, add all the masalas, required water and cook it for few minutes to make it a thick gravy.

5. Now add the soaked soya chunks and cook it for 2-3 minutes.

6. Garnish with cilantro.

Oats Porridge

Ingredients:
50 gms rolled oats
350 ml milk
1/4 tsp cardamom powder
2 tbsp mixed nuts

Method:

1. Pour milk in pan add oats in milk
2. Add sugar as per taste
3. Boil for 5 minutes stir continously on slow fire 2-3 minutes
4. Add cardamom powder, add kishmish, badam pieces.

Strawberry Oatmeal Smoothie

Ingredients:
1 cup soy milk
1/2 cup rolled oats
1 banana
14 strawberries
1/2 tsp vanilla extract
1 1/2 tsp sugar

Preparation:

• In a blender, add soy milk, oats, banana and strawberries. 
• Add vanilla extract and sugar. Blend until smooth. 
• Pour into glasses and serve.

Mango Custard

Ingredients:
1 cup Milk
1 tsp Coconut extract
3 tbsp brown sugar
2 cup Ripe Mangoes, chunks
1 tsp Lemon juice
1/4 cup Cornstarch

Preparation:

• Combine mango chunks, lemon juice and coconut extract and blend until smooth.
• In small saucepan, combine remaining ingredients.
• Mix until cornstarch is dissolved.
• Stir in mango mixture.
• Cook over medium heat, stirring constantly, until mixture comes to a boil.
• Continue to cook and stir for 2-3 minutes.
• Transfer into a bowl and let it cool.
• Chill thoroughly.
• Add some mango chunks before serving.

Egg Pulusu (Andra style)

Ingredients:

6 eggs

1 cup onions

7 curry leaves

4 red chilly

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp chilli powder

1 tsp coriander powder

2 tbsp tamarind paste

1 tsp ginger-garlic paste

1 tsp whole black pepper

Oil

Salt to taste

Method:

1. Boil eggs and remove the shells. 
2. Heat oil and fry the onion, ginger-garlic, curry leaves , red chillies and 1/2 the pepper till they turn brownish. Make a smooth paste.
3. Heat a little oil and add mustard seeds, cumin seeds,remaining pepper and when they start popping. Add  chilli powder, coriander powder, tamarind, 1/4 cup water and cook till the mixture thickens. Now add onion paste, salt and enough water.
4. Slowly put the eggs into the gravy. Let it cook for about 10mins.
5. Serve hot with rice.

Paneer Burji

Ingredients:
1 cups paneer, crumbled
1 onion, chopped
2 green chillies, chopped
1/2 of a capsicum, chopped
1/2 tsp turmeric
1/2 tsp cumin seed
1/2 tsp garam masala
coriander leaves to garnish
2 tsp oil
Salt to taste

Preparation:

1. Heat oil in a pan, add the onions and green chillies. Once the onions turn soft, add cumin seed, salt, and turmeric. Fry for a minute.

2. Now add the paneer, garam masala and capsicum. cook well and keep stirring in between. The capsicum should be crunchy. Adjust salt.

3. Garnish with the coriander leaves.

4 serve warm with rotis or pav.

Chinese Chicken Fried Rice

Ingredients:
Basmati rice – 2 cups, cooked
Chicken – 1 cup, cut into small pieces
Egg – 1
Oil – 2 tsp
Garlic – 4 cloves, chopped
Ginger – ½ inch piece, chopped
Spring onion – 4 stalks, cut into ½ cm pieces
Cabbage – 1 cup, chopped
Carrot – ½ cup, finely diced
Soya sauce – 2 tsp
Pepper – 1 tsp
Tomato sauce – 1 tsp
Salt – 1 tsp
Chicken stock – 1/3 cup

Method:

1. Cook the rice and keep aside. 
2. Heat Oil in a pan. Add garlic and ginger and fry. Add egg, 1/4th of the spring onions, and fry until the egg turns into small pieces. 
3. Add chicken pieces, and stir. Add ¾ of the remaining sping onions, cabbage, and carrots and stir. Add chicken stock, stir, and cook for two minutes. 
4. Add cooked rice, soya sauce, tomato sauce, and stir-fry. 
5. Garnish with the remaining spring onions. 

Paal Kolukkattai

Ingreidents:
Rice flour  1 cup
Coconut milk  1 cup
water  1 cup
Milk   1/2 cup
cardamom  5-6 (crushed)
saffron   a pinch
Sugar : 1/2 cup

Method:

1. In a bowl add rice flour, 1 cup of water and 1/2 cup of milk, Gently mix it all together.
2. Heat the batter in medium flame and keep stirring to avoid lumps.
3. When the batter becomes thick enough to make a dough, remove from heat.
4. When it’s cool, add 2 tsp of ghee and oil then knead it into a soft dough.
5. Now make any shape you want by rolling in between your palms out of the dough.
6. Heat a cup of coconut milk in a pan, add sugar and add the balls one by one into the milk.
7. When the balls starts to float on top, add cardamom and saffron.
8. Remove from heat and serve it hot or cold.

Samosa

Ingredients:
Maida – 2 cup
Salt as required
Oil – 4tsp
Water as required
Boiled  Potato – 4 (cut it into 1 inch size pieces)
Big Onion – 2
Peas – 1/4 cup
Ginger chopped – 1tsp
Chopped Coriander leaves – 1 bunch
Coriander Powder – 1tsp
Cumin Powder – 1/2tsp
Chat masala – 1tsp
Amchur Powder – 1tsp
Garam masala powder – 1/2tsp
Lemon extract – 2tsp
Maida water – 2tspn maida(Add 1/4 tspn water with maida)
Oil – to fry

Preparation:

1. In a bowl mix maida and salt.
2. Add 4 tsp oil and rub until the mixture resembles coarse breadcrumbs. Slowly add about 4 tablespoons water and knead the dough  until it is smooth.
3. Cover it and set aside for 30 minutes.
4. Heat 5 tsp oil in a pan. Add onion and fry till its color changes.
5. Add ginger, green chilli, peas, coriander leaves, fry it for a minute.
6. Now add potato, coriander powder, cumin powder, chat masala, amchur powder and lemon extract, mix well and cook on low heat for 2-3 minutes.
7. Knead the dough again. Divide it and make a balls.
8. Roll it into flat round shape and cut it into half. Make the half into a cone by sticking seam together with a little maida water.
9. Fill the cone with about 2 tsp of the potato mixture. Stick the top of the cone together with a little water.
10. Heat about 2 inches of oil for deep frying over a medium-low flame.
11. When the oil is hot, carefully put the samosa. Fry slowly, turning the samosas until they are golden brown and crisp.
12. Drain excess oil and serve hot with chutney.

Green Gram Cury

Ingredients:
1 Cup Whole Green Gram
4 Green Chilles Slit
1/2  inch Ginger Finely chopped
1/2 tsp Turmeric
1/2 tsp Red Chiily Powder
1/2 Cup Coconut paste

Seasoning:
3 tsp Oil
1/2 tsp Mustard Seeds
3 Dry Red Chilles Broken
Curry Leaves

Method:

1. Soak the green gram for about 15-30 mins in water.
2. Pressure cook the gram adding enough water.Add few curry leaves, grated ginger, slit green chilles & turmeric, Stir well.
3. Pressure cook for 2 whistles & turn off the flame.
4. After the cooker has cooled & released the pressure open it & put it back on flame.
5. If you want gravy add little water.
6. Add the chilli powder & salt, Stir well & cook for 7-8 minutes.
7. Add the coconut paste. 
8. In a separate pan heat 3 tsp of oil for seasoning.
9. When the oil is hot, add mustard seeds, broken red chilles, Stir for a second & add the curry leaves.
10. Add the seasoning to the green gram curry, simmer for 2-3 minutes before switching the flame off.
11. Serve hot.

Carrot & Beetroot juice

Ingredients:

2 raw beetroot, cut into cubes
4 carrots, cut into cubes
1 apple, stalk removed and cut into wedges

Method:

1. Put the beetroot, carrots and apple through the juicer.
2. Stir and serve at once.

Spinach Curry

Ingredients :

Toor Dhal  - 1/2 Cup
Green Chilli - 3
Garlic -  4 nos.
Cumin - 1 tsp
Tomato - 1
Spinach - 1 bunch
Oil - 1tsp
Mustard - 1/2 tsp
Curry Leaves - 5-6
Onion - 1/4

Directions:

1. Add Dhal, Green Chili, Garlic , Tomato, Spinach Salt and pressure cook it for 1 whistle and simmer the stove for 5 min. Mash the pressure cooked items. chop the onion, red chili.
2. In another pan add oil, mustard seed, Cumin seed, Curry Leaves and Red Chili. Add the onion and fry till brown, Add the mashed dhal and spinach, and cook for another 5 mins.
3. Finally, Serve hot with rice.

Carrot Ginger Soup

Ingredients:

3 tsp olive oil
1 onion, chopped
1/3 cup chopped ginger
3 cloves garlic, minced
6 cups vegetable stock
1 1/2 pounds carrots, peeled and cut
Salt & ground pepper

Method:

1. Heat olive oil in a large pot over medium heat. 
2. Add onion, ginger and garlic; saute for 5-10 minutes. Add the vegetable stock and carrots. let it boil. Reduce heat and simmer until the carrots are very tender, about 30 minutes. 
3. Puree the soup with an immersion blender. Season with salt and pepper to taste.

Sweet Corn Soup

Ingredients:
Corn kernels - 1 cup
Cornflour - 1/2 tsp
Sugar - 1/2 tsp
Soya sauce - 1/2 tsp
Chilli sauce - 1/2 tsp
Vinegar - 1/2 tsp
Salt to taste
 
Method:

1. Boil the corn kernels adding enough water till tender.
2. Grind the corn kernels and cook on medium heat.
3. Mix cornflour in 2 tablespoon of water and add to corn mixture.
4. Bring the soup to boil and then cook on medium heat stirring constantly.
5. Add sugar, salt, soya sauce, chilli sauce and vinegar and remove from fire.
6. Enjoy hot Sweet Corn Soup.

Curd Rice

Ingredients:

3 tsp oil
1 cup rice
2 cups water
Salt to taste
1 cup sour yogurt
6 curry leaves
1 tsp mustard seeds
3 dry red chillies
Coriander leaves to garnish

Preparation:

1. Pressure Cook the rice adding enough water. Cook till done. Keep aside for an hour.
2. Mix the yogurt in the rice and add salt to taste.
3. Heat the oil in a small pan and add the mustard seeds, curry leaves and dry red chillies. Cook till the chillies are almost black.
4. Add this mix to the rice and stir well.
5. Serve with a pickle or chutney.

Lemon Coriander Soup

Ingredients:
 For Stock :
 3 Whole Lemon Grass Stalks, washed
 2 Chilly, slit vertically

Other Ingredients:
¼ cup Carrots, sliced
¼ cup Mushrooms, sliced
¼ cup Cabbage, diced
¼ cup Red 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

Preparation:

1. In a pan take 5 cups of water. Add to it,lemon grass and slit green chilies. Bring it to boil. Simmer till the mixture reduces to about 3 cups.
2. Now, filter out the water. The stock is ready.
3. Take a separate pan and heat oil in it.
4. Add cabbage, mushrooms, carrots, red cabbage and onion whites to the heated oil and sauté for 3 minutes.
5. Now, add the stock, a pinch of pepper and salt. Bring the mixture to boil.
6. Simmer until the vegetables become soft.
7. Now, add the lemon juice and spring onion greens.
8. Garnish with fresh coriander and serve hot.

Tutti Frutti Cake

Ingredients:
1 cup maida
1/4 cup sugar
1 cup tutti frutti
1/2 cup unsalted butter
2 eggs
1 tsp baking soda
2 tsp baking powder
1/2 cup milk
2 tsp pineapple essence

Procedure:

1. Preheat the oven to 350 F/ 180 C and grease a loaf pan and set aside.
2. In a bowl beat together butter and sugar until light and fluffy (using a hand mixer).
3. Add one egg at a time to this wet mixture, then add the pineapple essence and beat well.
4. Now add the flour mixture,baking soda,baking powder and milk alternatively in batches and beat well.
5. Fold in the tutti frutti’s and mix it gently. 
6. Pour the batter in the pan and bake for 40 to 45 minutes until a knife inserted in the center comes out clean.
7. Remove from oven and allow it to cool. Slice and serve as required. 

Methi Tepla

Ingredients:

1/2 Bunch methi leaves
1 Cup wheat flour
1 tsp Ajwain
1 tsp Coriander powder
2 Crushed green chillies
1 tsp Red chilli powder
1 Pinch hing
1/2 tsp Turmeric
1 tbsp Ginger-garlic paste
1 tsp Cumin powder
Oil as needed
Salt to taste

How to make Thepla:

1. Put the flour in a flat vessel.
2. Add all the ingredients and mix with the flour.
3. Knead it using 1 tsp oil. Set aside for 15 minutes.
4. Prepare medium sized balls from the dough.
5. Give them a round shape with a rolling pin.
6. Heat a tava and roast rolled out theplas on it.
7. Roast both sides properly. Apply little oil on the turned side of each thepla. Repeat the procedure with the other side.
8. Remove when well roasted.
9. Serve hot with curd or chutney.

Beetroot Fry

Ingredients:

Beetroot - 1/2 kg
Grated coconut - 1/4cup
Fennel seeds - 1/2tsp
Onion - 1/4 cup
Garlic - 3 no
Salt-to taste
Oil - 3tsp
Chilli powder - 1tsp

Method:

1. Peel off the skin of Beetroot and cut it to small cubes.
2. Grind Coconut, Fennel seeds, into a fine paste. At  last add the onion and garlic and grind it.
3. Mix this ground masala with the Beetroot and add Salt.
4. Cook till the Beetroot is cooked to soft. Then add Oil.
5. Fry till  all the masala forms a nice coating on it.
6. Finally, Serve hot.

Sweet Paniyaram

Ingredients:

Idli rice - 1 cup
Urad dal - 2 tspn
Fenugreek seeds - 1/2 tspn
Jaggery - 1 cup
Salt as required
Oil

Method:

1. Soak Idli rice, Urad dal and Fenugreek seeds for 5-6 hours.
2. Then grind the soaked ingredients with the grated jaggery and make a nice batter. 
3. The consistency of the batter should be thick like idli batter. Let this batter sit for 1 hour.
4. Heat paniyaram pan. Once its hot, leave little oil in each impression.
5. Pour a spoonful of batter in each impression. After 5 minutes turn it to the other side carefully using a spoon. 
6. Remove from pan once it is cooked.

Mutter Paneer

Ingredients:

300 gms paneer
1 cup boiled green peas
3 tomatoes
1 tsp cumin seeds
1 stick of cinnamon
5 cloves
4 cardamoms
1 tsp fennel seeds
1 tsp garam masala powder
1 tsp chilli powder
1/2 tsp turmeric powder
1 tsp coriander powder
1 cup curds
4 tbsp oil
coriander leaves
salt to taste

Method:

1. Combine the cumin seeds, cinnamon, cloves, cardamoms, fennel seeds, and soak in hot water for 10 mins.
2. Blend in a mixer to a fine paste. Keep aside.
3. Blend the tomatoes and keep aside.
4. Heat the oil in a kadhai, add the ground spice paste and saute for a few mins.
5. Add the tomato paste and saute for 2 minutes.
6. Add the garam masala, chilli powder, turmeric powder and coriander powder and saute till oil leaves the sides.
7. Add the curd while stirring continuously and mix well.
8. Add the paneer, boiled green peas and salt and cook for a few mins.
9. Garnish with coriander leaves and serve hot.

Kerala Fish Fry

Ingredients:

Any Fish  – 4 to 5 pieces
Ginger Garlic paste – 1 tsp
Pepper powder – 1/2 Tbsp
Red chili powder – 1 1/2 Tbsp
Turmeric powder – 3/4 tsp
Salt  as needed
Curry leaves – 2 sprigs
Oil to fry


Method:

1. Make a paste of all the ingredients except fish and curry leaves. Check salt. Add more if needed.
2. Marinate the fish with the above paste well.
3. Mix in the curry leaves and leave to marinate for an hour.
4. Defrost when needed and pan fry in hot oil on a medium flame till brown on both sides and cooked through.
5. Serve hot with rice and other curries.

Southindian Rice Puttu

Ingredients:

1/2 kg - Raw Rice
1/2 cup - Coconut grated
Water to sprinkle
Salt to taste

Method:

1. Soak rice in water for 4-5 hrs, then drain it and grind it to make fine powder.
2. Heat the powder for 5-10 mins. While heating stir it. Keep it for cooling.
3. Mix salt with water sprinkle this to the powdered rice just to make the powder wet.
4. For making puttu, use Puttukutti. Put a handful of grated coconut in the puttu kutty and then put rice powder till half followed by another handful of grated coconut. This is done till the top. 
5. Close the lid and steam it for 2 minutes. 

Appam Recipe

Ingredients:

2 cup raw rice
4  cup coconut shaving
1  cup cooked rice
Pinch of yeast
Sugar to taste
Salt

Preparation:

1. Grind the soaked rice along with the coconut shavings and cooked rice to a fine thick paste. Do not add too much water. 
2. Add the yeast and mix lightly. Add the salt and sugar to taste. Allow to ferment at room temperature for at least 6 hours. 
3. Heat a small non-stick wok. Pour approximately half a cup of batter and quickly swirl the pan around such that only a thin layer of the batter covers the sides and a thick layer collects at the bottom. 
4. Cover with a lid and cook the appam on medium heat or till the edges have become golden crisp and the centre is soft and spongy.

Tomato Garlic Chutney

Ingredients:

Tomatoes - 1/2 kg
Red chilly - 5 nos
ginger - 15 gms
Garlic - 5 flakes
Salt as required
Oil - 3 drops


Method:

1. Keep the tomatoes in boiling water for 5mins. Then remove the skins and cut them into small pieces.
2. Heat oil in a pan. Add tomatoes, red chillies, ginger and garlic. Cook the tomato until it becomes tender. Allow it to cool.
3. Add salt and grind them to a smooth paste.

Chettinad Mutton Curry

Ingredients:

Mutton - 1lbs
Oil - 1 tsp
Cinnamon - 1 piece
Cloves - 2 piece
Cardamom - 2 piece
Star Anise - 1
Big Onion - 1
Ginger Garlic Paste - 2 tsp
Turmeric - 1 tsp
Tomato - 2
Coconut Milk - 1 cup
Salt to taste
Water - 1 cup
Coriander Leaves - 3 tbsp

TO DRY FRY AND GRIND :
Cinnamon - 1 piece
Cloves - 2 nos
Cardamom - 2 nos
Cumin - 1/2 tsp
Fennel Seed - 1 tsp
Red Chilli - 8 nos
Coriander Seed - 3 tsp
Coconut - 3 tbsp

Method:

1. Cut the Mutton into small pieces and marinate with Turmeric and Salt.
2. Add oil in a pan and fry all the ingredients of grinding, add coconut  at the end and fry till they turn golden brown. Grind them into fine paste. 
3. Chop onion, tomato and coriander leaves. Grind ginger garlic into fine paste. Extract the coconut milk from coconut.
4. In a pressure cooker heat Oil. Now, add cinnamon, cloves, cardamom, star anise and onion in the order. Fry till the onion is translucent. Add ginger garlic paste and fry till the raw smell is gone. 
5. Add chopped tomatoes and fry till they are cooked. Add the ground paste and fry till oil seperates. 
6. Add the marinated mutton and water. Check for salt and close the lid. Allow the mutton to cook for 5 whistles.
7. Add the coconut milk and allow it to boil for 10-15 min in medium flame. Add the coriander leaves at the end.
8. Finally, serve hot with rice.

Bhindi Masala

Ingredients:

 Bhindi - 1/2 kg
 Tomatoes - 4
 Onions - 2
 Green chillies - 2
 Garam Masala - 1 tsp
 Ginger-garlic paste - 1 tsp.
 Red chilli powder - 1 tsp.
 Oil - 4 tsp
 Chopped Coriander leaves 1/2 bunch
 Salt to taste
 Bay leaves 1
 Cloves 4

Preparation:

1. Dice the onions & tomato.
2. Chop the chillies and corainder. 
3. Slice Bhindi ( Okra) in long pieces.
4. Heat the oil in pan and add the Bhindi pieces and fry. 
5. Keep the fried bhindi aside.
6. Heat 3 tsp of oil in a pan. Add the Bay leaves and cloves.After a minute add onions and fry them until light brown.
7. Add the chopped green chilli pieces, ginger-garlic paste and fry for one minute. 
8. Add Garam masala and fry for 2 minutes. now, Add tomato pieces, red chilli powder and salt, cover the pan and cook for a few minutes until tomatoes become soft. 
9. Finally, add fried okra and mix slowly. Keep on heat for two more minutes and then remove the pan.
10. Sprinkle some more garam masala on top .
11. Garnish with coriander leaves and serve hot. 

Malabar Fish Curry

Ingredients:

Any Fish – 1 kg  cut into pieces
Onion – 1 big chopped
Ginger & Garlic paste
Green chillies – 6 slit
Curry leaves – 2 sprigs
Tomatoes – 2 chopped
Coriander powder – 2 tsp
Chilly powder -3 tsp
Turmeric powder -2 tsp
Tamarind – 1 small lemon size
Grated coconut – 1 cup
Water – 3 cups
Salt – to taste

For Tempering:

Small onions – 5 sliced
Curry leaves – 2 sprigs
Mustard seeds – 1 tsp
Fenugreek seeds - 1/4 tsp
Oil – 2 tbsp

 Method:

1. Soak the tamarind in 1 cup of water for half an hour.  
2. In a large pan, add onions, ginger & garlic paste, green chillies, curry leaves, tomatoes, spice powders, tamarind extract, salt and 2 cups of water.  
3. Close the lid and allow it to boil.  Add the fish pieces and cook covered on a medium heat for 15 minutes. 
4. Grind the coconut to a fine paste.  Add this paste to the fish and gently mix in with a small spoon.  
5. Cook for another 10 minutes more.  Switch off the flame when the gravy is thick.  
6. Heat oil in a small pan and splutter mustard seeds and fenugreek seeds.  Add the small onions and curry leaves and fry till golden brown.  Pour this over the fish curry. 
7. Serve hot with rice.

Uttapam Recipe

Ingredients:

1:3 ratio of urad dal and rice (Batter)
1 Tomato
1 Onion
1 bunch of fresh Coriander leaves
2 Green Chillies
Salt

Method:

1. Cut the Onion, tomato and red chilly into small pieces.
2. In a batter, mix all of it and add little salt.
3. Heat the tawa on medium flame. Use a serving spoon to spread the batter thick and cover the pan for a while. When it is light brown remove the lid and turn the Uttapam.
4. Allow it to bake for a while without the lid now. Turn it once more and keep it for less than a minute to make it crisp. 
5. Serve with sambar and coconut chutney.

Papaya Mint Juice

Ingredients:

Papaya - 1
Mint leaves - 10-15
Sugar  - 1/4 cup
Lime juice - 1/4 cup
Ice cubes

Method:

1. Peel skin of papaya, cut into pieces grind with sugar, water and set aside.

2. Cut mint leaves finely and add to the papaya juice.

3. Add lime juice, ice cubes, mix well and serve.

Green Chicken Curry

Ingredients:
Chicken - 1 kg
Onion - 1 (chopped)
Turmeric Powder - 1/4 tsp
Corriander Powder - 2 tsp
Cumin Powder - 1 tsp
Pepper Powder - 1 tsp
Garam Masala - 1/2 tsp
Fennel seeds - 1/2 tsp
Yogurt - 1/4 cup
Heavy Cream - 1/4 cup
Lemon Juice - 3-4 tblsp
Oil - 2 tblsp
Bay Leaf - 1
Salt as required

To grind:
Cilantro - 1 bunch
Mint - 1/2 bunch
Green Chillies - 4-5
Shallots - 3
Ginger - 1.5 " piece
Garlic - 10 cloves

Method:

1. Marinate the chicken with salt, pepper powder and lemon juice for atleast half an hour.
2. Make a smooth paste of all the ingredients under 'to grind'. Try to avoid water while grinding.
3. Heat oil in a heavy bottomed pan and add the bay leaf and fennel seeds.
4. Add the finely chopped onions and fry till it is golden brown.
5. Add the ground paste and let it cook until the oil seperates from the masala.
6. Add the yogurt, turmeric powder, corriander powder, cumin powder and garam masala.
7. After adding the chicken, saute it with the masala.
8. Add required water, salt and bring it to a boil. Cover the pan and cook till the oil starts seperate from the gravy.
9. Add the heavy cream to the curry and mix well.
10. Serve hot with rice.

Vermicelli Keer

Ingredients:
 Milk – 1 ltr
 Vermicelli – 100 grams
 Ghee – 2 spoon
 Sugar – 150 grams
 Elachi – 4 Nos.
 cashew nut – 10 Nos.
 raisins – 10 Nos.

Method:

• Roast the cashew nut and raisins separately in the pan and keep aside.
• Fry vermicelli in the same pan, pour ghee, heat for 3 minutes and take out. 
• Pour 500 ml of milk into the pyrex dish, add the vermicelli into the milk, add half the quantity of sugar and boil for 15 minutes. 
• After 10 minutes pour the remaining quantity of milk and let it boil. 
• Now, sprinkle the remaining quantity of sugar, cashew nut, dry grapes and elachi powder and serve.

Tomato Rice

Ingredients:
2 large tomatoes.
1  large Onion
1 green chilly
1 cup basmati rice, washed and soaked for ten minutes
1 black cardamom
1 tsp red chili powder
Salt to taste
1 tsp garam masala powder.
1 tblsp oil
2 cup water

Preparation:

1. Heat oil in a heavy bottom vessel
2. Put in the black cardamom and then add Onion & fry till its colour change.
3. Now add tomato,green chilly and the dry spices, salt and saute.
4. Put in the rice and mix well.
5. Finally add the water and cook covered till done.
6. Seve hot.

Usal Pav

Ingredients:
Chana  (Chole) - 1 cup
Onion - 1/2 cup (chopped)
Coconut - 1/2 cup (grated)
Green chilly - 8 (chopped)
Cumin seed - 1/4 tsp
Garam masala - 1/2 tsp
Coriander leaves - a small bunch
Lemon juice - juice of one
Oil - 2 tbsp
Salt - to taste
Water as required

Preparation:

1. First grind coconut,green chillies and coriander into a fine paste. & keep a side.
2. Take a pan add oil,Cumin seed When it crackles add the paste and fry for few mins.Then add enough water.
3. Let it boil for few mins.Then add peas and cook for few mins.Then add garam masala,salt.
4. Allow the Chole to cook well.When all the water gets evaporates and peas are soft,add lemon juice.
5. Finally, Garnish with sev,onions or coriander leaves.
6. Usal pav is ready and serve with pav.

Chana Masala

Ingredients:
1 cup of chickpeas
3 tsp oil
Pinch of asafetida
1 tsp cumin seeds
1 ts gram flour
1 tomato
1 tsp ginger paste
1 tsp chopped green chilies
2 tsp coriander powder
1/2 tsp turmeric
1/2 tsp red chily powder
Salt as required
1/4 tsp garam masala
1 tsp chopped cilantro

Method:

1. Drain and wash the chickpeas well.
2. Blend the tomatoes, green chilies and ginger to make a puree.
3. Heat the oil in a pan. Add the Cumin seeds, and asafetida.
4. After the cumin seeds crack, add the gram flour and stir-fry for a minute.
5. Add the tomato puree, coriander powder, turmeric, red chily powder and cook for about 3-4 minutes on medium heat.
6. The mixture will start leaving the oil and will reduce to about half in quantity.
7. Add the chickpeas and a half cup of water and let it cook for 10 minutes on medium heat, covered.
8. Press the chickpeas with a spoon so they soften.
9. Finally, add the garam masala and cilantro. Let it cook for another minute.

Rava Ladoo

Ingredients:
Semolina (Rava) -1 cup
Grated coconut -3/4 cup
Sugar - 3/4 cup
Cashew nuts - 15
Raisins -10-15
Blanched almonds -5-10
Cardamom powder -1/2 tsp
Milk -1/4 cup and little more
Ghee - 2 tbsp

Method:

1.Heat a tbsp of ghee and fry the raisins, cashew nuts and almonds till the nuts change color slightly.

2.Then add grated coconut and roast for a few more minutes.

3.Then add the roasted rava and mix well. Add sugar, cardamom powder and roast for a few more minutes.

4.Switch off the flame, add milk little by little and keep mixing it well. If you are able to make ladoos, stop adding milk.

5.When the heat is bearable, divide mixture into equal parts and make small balls out of it.

Carrot Halwa (Gajar ka halwa)

Ingredients:

2 cup grated carrots
1/2 cup milk
Sugar as required
1 tsp Ghee
1 tbsp cardamom powder
2 tbsp almond, pista and cashew nut slices

Method:

Heat 3 tbsp ghee in a wide pan.
Roast the nuts till golden brown and set aside.
In the same pan, add grated carrots and saute for 5 minutes.
Add milk and let it cook on low flame till all milk is absorbed and the mixture becomes thick.
Add sugar and cook for 5 minutes.
Add cardamom powder and mix well.
Simmer for 5 minutes.
Garnish with roasted nuts and add some ghee before serving.

Medhu Vada

Ingredients:

2 cups urad dal
1 tsp cumin seeds
1 tsp black peppercorns, crushed
2 sprig curry leaves, chopped
2 green chili, chopped
1 tbsp chopped ginger
Salt to taste
Oil for deep frying
Water if needed to make the batter


Instructions:

1. Soak the urad dal for overnight.
2. Grind the soaked dal to a smooth batter with little water if required.
3. Add the spices, herbs, and salt.
4. Heat oil.
5. Make the vada as round shape and make a hole in center.
6. Gently slid the vada in to the oil.the oil should be medium hot.
7. Fry the vada till they become evenly browned and crisp.
8. Drain them on tissue paper to remove excess oil.
9. Serve the medhu vadas, hot with sambar and coconut chutney.

Cheese Toast Sandwich

Ingredients:

2 slices of white bread
1 medium size potatoes, boiled, peeled and mashed
2-3 cheese slices
1/2 tsp chaat masala
1/2 tsp red chili powder
1/2 tsp cumin powder
1/2 cup chopped coriander leaves
butter for the sandwich (optional)
any veggie slices of your choice (optional)
salt to taste

Instructions:

1. In a bowl mix chopped coriander leaves, chaat masala, red chili powder, cumin powder, salt with the mashed potatoes. 
2. On slices of bread, apply butter.
3. Add the mashed potato mixture on top of the bread.
4. Top up the mashed potato keep a sliced cheese
5. Cover with another buttered bread slice.
6. Any veggie of your choice can also be added to the sandwich.
7. Toast the sandwich till browned and crisp.
8. Spread some butter on the hot toast sandwich and serve hot with green chutney.