Kheema Kofta

Ingredients

For the Gravy:
1 cup: Onions (finely chopped)
1 cup: Tomatoes
1 tsp: Ginger-garlic paste
4-5: Green chilies (finely chopped)
1 tsp: Coriander leaves (finely chopped)
2 tsp:chilli powder

2 1/2 tsp: Coriander powder

1/4 tsp: Turmeric powder
3 pcs: Cloves
2-3: Cardamoms (black)
2-3: Bay leaves
1 tsp: Cumin seeds
Water to make the gravy
5-6 tsp: Oil
salt to taste

For the Koftas:
1/2 kg: Mince (mutton)
1 Egg
Coriander leaves (finely chopped)
1/2 tsp: Cumin seeds
1/2 tsp: Coriander powder
1/2 tsp: Red Chili powder
Salt To taste

Method

For the Koftas:

1.Wash mince and squeeze out water.
2.Finely chop coriander leaves and green chilies.
3.Mix all the ingredients together.
4.Make medium sized koftas and keep aside.

For the Gravy:

1.Finely chop onions and green chilies. Fry them with cumin seeds, bay leaves and ginger-garlic paste till golden.
2.Grind tomatoes, cardamoms, cloves and the powdered masalas together. Add this mixture and salt to the onions and continue frying on a low flame.
3.Immediately put the koftas into the gravy and wait till the koftas leave water and then only if required add more water and let the koftas cook on a low flame.
4.Once cooked, remove from heat and serve garnished with chopped coriander leaves.

Ingredients:

2 cups raw rice

1 medium sized onion, sliced finely

3 tablespoon ghee(clarified butter)

1 cinammon1 clove1 cardammon

1/2 tsp cumin seeds

1 tsp chopped cashewnuts

3 green chillies, minced

1/2 tsp ginger paste

1/2 tsp garlic paste

Salt to taste

2 tsp chopped coriander leaves for garnish

Method:

1.Heat the ghee in a pan and add the cinammon,cloves, cashewnuts, cumin and cardamom.

2.Fry for 10 seconds and add the ginger-garlic paste.

3.Fry for another 10 seconds and then add thegreen chillies and onion.

4.Fry till the onions turn light brown.

5.Now add the rice and salt to taste.Let the rice fry for about 5-6 minutes and get coatedwith the ghee mixture.

6.Now add 4 cups of water and pressure-cook or cook inthe microwave till the rice is completely done.You can also cook it on the stovetop, by keeping itcovered on a low flame.

5.Serve hot garnished with chopped coriander leaves.

How To Organize Your Kitchen

Kitchens are very sophisticated rooms with a lot of fitted appliances and cabinets. For this reason renovating a kitchen can cost an absolute fortune. You may have to replace or refinish cabinets, replace floors, and even contend with specialist problems including plumbing and electricity. To do a number of these difficult tasks you will have to hire professionals which can be very costly. It’s important to plan for such a complex project so that it doesn’t run away with you!

Many people find it difficult to create detailed plans on paper and so they may benefit from computer software. There are lots of pieces of software about which can help you create your kitchen in 3D.

Advantages of using software

There are lots of good reasons to use software to plan your kitchen rather than paper because it’s much more accurate. Computer software will also make it possible to see lots of different design ideas and compare them to find out which one you like the best.

It’s often quite difficult to find out how things will look in your home. Even if you go to home hardware stores and see their displays it is still very difficult to imagine how it will look, plus there are so many different components there’s just too much for most people’s imagination! Kitchen remodeling software will help you to visualize how the finished project will look.

Another very good reason for using kitchen remodeling software is that they will help you to estimate costs. This cost estimator will help you to stick to your budget and take most of the guess work out of renovation projects.

If you buy a good piece of software then the plans it will generate will be detailed enough in order to show to the bank. These plans would also be suitable to show to your contractor so you can get the job done right. Buying the right software will be a fantastic way to get your project off to a good start.

Here are some great tips:

1.Start by removing items in cabinets and drawers. As you do this trash any items that you don't use or need. Or simply put them aside to donate them to your favorite charity.

2.-Dispose of any items that you don't use. This is the first and most important step in arranging your kitchen.

3.As you remove items take advantage and clean very carefully. This is the opportunity to get things cleaned, so take your time.

4.Start organizing each cabinet and drawer. Use dividers for silverware and cooking utensils.

5.Place any items that you don't frequently use on the higher shelves.

6.Remember to place any detergents, sharp objects out of children's reach.
Some appliances such as toasters, can openers, blenders, may be placed all together preferably in the same area. This will avoid the use of unnecessary countertop space.

7.Clear counter top space. The less items on the countertop the better. It makes it much easier for cleaning and neater.

8.Perhaps you would like to add a fruit tray or some flower arrangement to make the kitchen look fabulous.

How to arrange Cut flowers in Kitchen

Research confirms that flowers bring on a smile and make us feel happy even in the kitchen, where most women find place.

Spring tulips are the most colorful choice, and at their best prices. One or two bunches of tulips all-of-a-kind is the way to go. Tulips are good on their own; nothing else is needed.

Some tips on keeping cut flowers:

These flowers can be kept at tin can or a Baccarat crystal vase! Put a bunch of tulips in a water pitcher, a printed can, a flea market jug or your mother's favorite vase.

When you bring a bunch home, first give the stems a fresh cut to open up their water-uptake channels. Choose a vase. Don't limit yourself to vases scaled to the stem length the flowers come with. Cut stems to fit. Stems short or long, either way is perfect.

Quick tricks with tulip leaves. When you want lots of flowers, vases can look crowded if too many leaves are in the way. Then lose some leaves! It's easy to strip off leaves by pulling them downward with a quick gentle tug. To get more flowers in one arrangement, place some “leaf-less” flower stems throughout the arrangement, particularly in the center. Just retain the leaves on the outermost tulips, positioning some of these so the lower leaves fan gracefully outward over

the container edge.

How To Organize Your Kitchen If You Have Arthritis

With a little creativity and organization, your kitchen can be arranged to help protect your joints and conserve energy.
1.Arrange your kitchen with simplicity and efficiency in mind. 2.Store kitchen items near the area they are used. 3.Install cabinet handles which are easy to grasp. 4.Install vertical dividers to store pans and trays so that they are not stacked. 5.Store spices in a drawer rather than in a high cupboard. 6.Use plastic containers with lids instead of heavy canisters for coffee, sugar, and flour. 7.Use lightweight dishes and lightweight, nonstick cookware. Choose silverware, knives, and kitchen gadgets with handles which are comfortable to grip. 8.A stove should have controls in the front rather than the back to eliminate reaching. 9.Small electric appliances make many cooking tasks easier. 10.Raise the front bottom edge of the refrigerator so it closes automatically. 11.Store frequently used items in cupboards between knee and shoulder height to eliminate unnecessary bending and reaching. 12.Purchase storage containers with easy-off lids. 13.Use plastic chip-clips instead of twist-ties for closing bags of food.
Tips:
1.Change whatever seems awkward or inconvenient in your kitchen. 2.A kitchen designed with simplicity will allow you more independence. 3.When arranging your kitchen keep safety rules in mind.

How to Set a Dining Table

Introduction:

The dinner guests are about to arrive; and you have no idea how to set the dining table! Don't panic! Depending on the occasion, a few dishes properly placed here and there will transform your table into a five-star restaurant.

The common types of dining table are generally made from wood or Formica, which both of them have very hard texture and surface. Due to it has very hard texture, this kind of table usually have problems, some people who may do not like them, especially when resting arms and elbows on the table and they feel coarse and uncomfortable. The other problem is, this kind of table will have noise when other material, especially plates or spoons hit the surface or drop down on it.

However, you can fix this problem by use a soft flannel sheet to cover on the table surface, then, if you want your dining table looks beautiful and fancy, you can use another table cover sheet to over lay on the top again

Follow these steps to impress your friends so much they will be convinced you had a former career in fine dining.

Things You'll Need
1.Dinner plate
2.Salad plate
3.Soup bowl
4.Bread plate
5.Dinner fork
6.Salad fork
7.Dinner knife
8.Bread-and-butter knife
9.Soup spoon
10.Dessert spoon
11.Dessert fork
12.Cloth napkin
13.Wine goblet

14.Drinking goblet

Steps

1.Start by laying out a nice tablecloth to show your personal style and a special touch. Think traditional white, perhaps, for a formal setting or something with more color for a festive occasion.

2.Place a dinner plate directly in front of each guest's chair. On top of each dinner plate, you may place a salad plate or soup bowl, if appropriate.

3.Lay the forks on the table to the left of the plate, with the shorter and wider salad fork directly next to the plate, and the longer and more slender dinner fork to the left of the salad fork. Line up the bottoms of the forks.

4.Place a dinner knife on the table directly to the right of the dinner plate, with its blade facing the plate.

5.Set a soup spoon to the right of the knife, again lining up the bottoms of the utensils.

6.Position all drinking glasses at the top right corner of the plate, directly above the knife and spoon. Arrange the glasses in a slanting or V pattern, whichever you prefer, just so long as all glasses are easily accessible.

7.Place a small bread plate directly above the forks. Lay a bread-and-butter knife horizontally across the plate.

8.Arrange a dessert spoon and fork horizontally on the dining table above the main plate. Place them close together, aimed in opposite directions.

9.Finally, add a cloth napkin to the far left of the place set, next to the forks; or, fold the napkin into any number of fancy designs and place it on top of the plates. Add your personal touch!

10.Besides, if you want to create beautiful and fresh atmosphere, you can have a vase decorated with flowers put on the table, but have to make sure the flower won't be too high and obstruct people. Candle is also a good idea to have some on the dining table, which you may or may not light it, and don't forget an ashtray. Music will make you visitors happy, but choose only soft or jazz music unless you have a modern party.

Crab Curry

Ingredients

1/2 Kg Crab

4 Kashmiri red chillies

2 tbsp Coriander

½ tbsp Turmeric

4 pods Garlic

Ginger, small piece

1/4 tbsp Cumin

1 big Onion

1 big Tomatoes

Coconut, as per taste

Tamarind juice, little as per taste. If more then it will be more sour.

Salt to taste

Method:

1.Cut the crab 4 pieces (or as per taste)

2.Grind ginger, garlic, chillies, coriander, coconut, cumin into thick paste.

3.In a kadhai, add oil, put mustard , then add cut onion, fry well

4.Add tomatoes and fry well.

5.Then add the masala and fry well till oil leaves

6.Add the crabs and boil well.

7.Add tamarind juice and cook for 10 minutes

8.Garnish with Cilantro

Fish Manchurian

Ingredients

250 gms fish pieces

1 small bunch spring onion finely chopped

2 tsp. ginger finely chopped

1 tsp. garlic finely chopped

1/4 cup plain flour

3 tbsp. cornflour

1/4 tsp. red chilli powder

2 red chillies, dry

3 tbsp. oil1

1/2 cups water

1 tbsp. milk

Method:

1.Boil the fish for 10 minutes in plenty of water, to which a tbsp. of milk has been added.

2.Drain and pat dry on a clean cloth.

3.Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.

4.Dip the pieces in the batter one by one and deep fry in hot oil.
Keep aside.

5.In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.

6.Add the salt and spring onions.
Stir fry for a minute.

7.Add 1 1/2 cups water and bring to a boil.

8.Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.

9.Gradually add to the gravy and stir continuously till it resumes boiling.

10.Boil till the gravy becomes transparent. Add florettes and soya sauce.

11.Boil for two more minutes and remove.
12.Serve hot with noodles or rice.

MEEN KULAMBU

Ingredients-1:

To grind:

1 no Onion
4 nos Curry leaves
2 tsp Black peppercorns
1 tsp Cumin seeds

Ingredients-2

1 cup Tomato (finely chopped or crushed)
¼ cup Tamrind juice (or thick store bought pulp 1/4 tsp)
1 pinch Sugar
¼ tsp Turmeric powder
1 tsp Red chilli powder
3 tsp Corrainder /dhania powder
1 tsp Salt


Ingredients-3

2 nos Onion (diced)
2 nos Fish fillets (cut into pieces)
4 nos Curry leaves
3 clove Garlic (crushed)
1 no Green chilli
4 tbsp Oil
¼ tsp Mustard
¼ tsp Cumin seeds
¼ tsp Asafoetida powder

Method:

Grind all ingredients from table-1 and keep aside. In a bowl mix all ingredients from table-2 along with the ground masala. This is the basic sauce which we use to cook fish. Take a large sauce pan, heat oil , splutter mustard , cumin and curry leaves. Add asafoetida powder to it and saute onion along with green chilli and garlic until they turn golden.

Now add the prepared basic sauce to this and bring it to a boil and reduce to simmer. Add the fish at this stage, close with a lid and let cook for 10 minutes on low flame. Garnish with fresh curry leaves and serve hot with rice and pappadam.

Notes

Use sesame oil to enhance taste.

Using fresh curry leaves makes it real tastier.

A day old meen kuzhambu tastes very good.

CARROT CHUTNEY

Ingredients:

3 large carrots, chopped

2 cups water

1 teaspoon tamarind paste

1/2 cup chopped onion

3 Dry Red Chillies

1 teaspoon urad dhal

1 teaspoon mustard seeds

Pinch of hing

2 to 3 curry leaves

Salt to taste

2 tablespoons peanut oil

Method:

1.In a medium sized pot, add water, tamarind paste and chopped carrots and bring to a low boil.

2.Cook carrots in this tamarind water till fork tender.

3.In a separate pan, heat up peanut oil and add urad dhal, mustard seeds, red chillies, curry leaves and hing.

4.After the mustard seeds jiggle and urad dhal is a golden brown, remove from heat. Save half of tempering for garnish and add the rest to carrots.

5.In the same tempering pan, saute onions till they are translucent.

6.Blend/puree carrots & tempering mixture along with sauteed onions till it reaches a semi-smooth consistency.

7.Add a little bit of water to the mix if you its not blending well.

8.Serve chutney garnished with rest of the tempering with your favorite dosas.

TOMATO GARLIC CHUTNEY

Ingredients:




1 kg Tomatoes (Tamatar)

1 teaspoon Red chilli


30 grams fresh Ginger (Adrak) (2 tsps long strips)


2 cloves Garlic (Lasun), chopped


60 grams Raisins (Kishmish) (4 tsps)


2 teaspoons Salt (Namak)


1 Onion (Pyaj)


240 grams Sugar (Cheeni) (1 1/22 cup)


3/4 teaspoon crushed big Cardamoms (Elaichi Moti)


1 1/2 cups Vinegar (Sirka)


10 blanched Almond (Badam)



Method:

1.Put the tomatoes in boiling water for 5 minutes.
2.Take out from the water, wipe and remove their skins and cut into small pieces.
3.Cut ginger into long, thin slices.
4.Put tomatoes, Red chilli , chopped garlic and ginger into a degchi and cook till tender.
Stir constantly until thick.
5.Add vinegar, sugar, cleaned raisins and crushed cardamoms and cook for 10 minutes.
6.Remove from the fire, cool and keep in air tight jar.

GARLIC CHUTNEY

Ingredients:

4 garlic pods

20 red chillies, roasted

2 cups grated coconut

4 tsp oil

a little tamarind

Salt To Taste

Method:

1.Sauté the garlic, coconut in oil.
2.Make tamarind pulp by soaking tamarind in some water for 2 hours and then straining.
3.Then grind the saute mixture with roasted red chillies and tamarind pulp.
4.Add the garlic and salt and grind once again to a smooth paste.

TOMATO CHUTNEY

Ingredients:

6 to 8 large cloves

garlic finely chopped

1/4 cup spring onion whites chopped

1 tbsp finely chopped spring onion greens

2 dry red chilies,soaked

1 cup tomatoes finely chopped

1 tbsp finely chopped coriander

1 tsp oil

Salt To Taste

Preparation:

1.Drain the soaked chillies and chop them finely.
2.Heat the oil, add the onions and garlic and sauté over a slow flame for 4 to 5 minutes till they are lightly brown.
3.Add the chillies and salt and sauté again.
4.Add the tomatoes and cook for 10 to 12 minutes over a slow flame till the tomatoes are soft and can be mashed lightly.
5.Cool completely and add the coriander and spring onion greens and mix well.
6.Serve tomato chutney chilled or at room temperature.

COCONUT CHUTNEY

coconut with corriander leaves:

Ingredients:

1 fresh coconut (grated)
3 fresh green chilies or as per taste
2 tbsp cilantro or coriander leaves (chopped)
1 tbsp lemon or lime juice
1 tbsp split peas (roasted)
3/4 cup plain yogurt
Salt To Taste

Method:

How to make coconut coriander chutney :

Grind coarsely all the ingredients in a blender and serve.

south indian chutney:

Ingredients:

120 grams Channa dal
4 teaspoons Ghee
10 Green Chillies (Hari Mirch)
1 Coconut (Narial),fresh
2 teaspoons Whole mustard

Method:

1.Fry dal and green chillies until light brown.

2.Grind coconut, fried dal and green chillies finely.
3.Add salt and fried whole mustard in 2 teaspoons of ghee.

4.Serve with Dosa. Sufficient for 12 to 14 persons.

PEANUT CHUTNEY

Ingredients:

1/2 cup peanut

3-4 green chilies

few coriander leaves

1 tsp cumin powder

Salt To Taste

sugar or jaggery as per taste

Method:

1.Soak peanuts in little water for half an hour. Shell them and keep aside.
2.Chop the green chilies. Blend the peanuts and chilies.
3.Add salt, sugar or jaggery and cumin powder and mix again.
4.When serving add lemon juice.

ONION CHUTNEY

Ingredients:

1 cup peeled onions
6 -7 flakes of garlic
2 tbs channa daal (Bengal Gram)
5 red chilies or as per taste
Salt As Per Taste
1tsp mustard seeds
curry Leaves
little tamarind (Imli)

Method:

1.Heat oil, fry chilies, daal, garlic and the onions, till golden brown.
2.Grind with tamarind and salt.
3.Splutter mustard seeds and curry leaves, in oil and pour on top.
4.Serve with paratha or puri.

Moor Kulambu

Ingredients

Sour Yoghurt/Butter milk - 1 cup

Bengal gram flour 1 tsp

Grated coconut - 3 tsp

Ash gourd or Ladies finger - 1/4 lb diced (optional)

Cumin Seeds - 1/2 tsp

Mustard seeds - 1/4 tsp

Green chillies - 3

Red chillies -2

Ginger - 1/4 inch piece

Curry leaves - a few

Turmeric powder - 1/4 tsp

Hing a pinch Ghee- 1 tbsps

Salt to taste

Method

1.Grind green chillies, ginger and coconut and cumin seeds to a coarse paste.

2.In a bowl, blend the yoghurt and bengal gram flour.

3.In a pan cook the veggies with the grinded masala.

4.Then, add in yoghurt mix to the pan and bring to a boil.

5.In a pan, heat the oil and ghee splutter mustard seeds,red chillies ,hing and curry leaves.

Avial

Ingredients

3/4 kg Vegetables

1/2 teaspoon Turmeric powder

1/2 teaspoon Red chilli powder

6-8 nos. Green chillies

2 large Onions

1 cup Grated coconut

1 tablespoon Tamarind paste

2 tablespoons Oil

5-6 nos. Curry leaves

Preparation

Vegetables:Drumsticks, Brinjals, Yam, String beans, Raw banana, Ash gourd, Ridge gourd.

1.Peel and cube the vegetables. Slightly boil the drum sticks with salt.

2.Grind the coconut to a fine paste.

3.Boil some water and add cubed vegetables to it.

4.Add the red chilli and turmeric powders.

5.When the vegetables are almost cooked add green chillies and salt. Add the tamarind extract and coconut paste.

6.Simmer on a low flame for 15 minutes.

7.Heat oil in a small pan and add the curry leaves. When the leaves change colour pour over the cooked vegetables.Serve hot with rice and pickle.

Spicy Tomato Rasam

Ingredients

2 large ripe healthy tomatoes
4 cups water or top water of boiled dal (stock)
2 whole red chillies
1 stalk curry leaves
1 tiny sprig mint leaves
1 tiny sprig coriander leaves
1-2 flakes garlic grated
2-3 pinches clove-cinnamon powder
1/2 tsp. sambar masala
8-10 peppercorns
1 1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
2 pinches asafoetida
1 marble sized ball of jaggery or 1/2 tsp. sugar
1 small strip tamarind
1 tbsp. ghee or oil
salt to taste

Preparation

1.Put whole tomatoes in boiling water, simmer for 3 minutes, keep aside for 5 minutes. Heat 1/4 tsp.

2.oil in a small pan, add pepper corns and 1 tsp. cumin seeds.

3.Roast till aromatic, grind in a mortar or under a stone till powdered. Keep aside. Remove tomatoes from water, peel away the broken skin.

4.Grate or mash till fine. To the thick pulp, add roasted whole chillies, all leaves, all masalas, salt, tamarind, jaggery and mash well either with hand or with a hand blender. The ingredients should have blended well into the pulp.

5.Take in a deep pan, add stock or water.

6.Heat ghee in a small pan, add mustard and remaining cumin seeds, asafoetida and allow to splutter.

7.Add garlic and stir, add carefully to the rasam. Bring to a boil, check spices and salt and adjust.

8.Simmer for 2-3 minutes. Keep aside covered for 10 minutes before serving.

9.Serve hot as a soup or with steaming hot plain rice and papads.

Punjabi Carrot Pickle

Ingredients:

3 medium carrots peeled

1 medium caulifower stalks removed

1/2 cup salt

1/4 cup red chilli powder

1 tbsp. turmeric

1 cup vinegar

1 cup jaggery grated

Method:

1.Cut carrots lengthwise into four, or six, if very thick.
2.Cut lengths into 1 1/2 inch stubs. Keep aside.
3.Separate cauliflower florets.
4.Break to halves if very big.
5.They should match size of carrot pieces.
6.Add chilli, salt, turmeric. Toss well.
7.Transfer to a clean dry bowl,
8.Keep in sun for 4 days.
9.Heat vinegar till warm.
10.Add jaggery, stir.
11.Heat further till vinegar is very hot, and jaggery has melted.
12.Cool to room temperature. Add to sunned vegetables.
13.Transfer to a clean dry pickle jar, close lid tightly.
14.Marinate in a warm dark place for 5-6 days.
15.Turn well with a spoon;
16.Serve with chappatis, rices or just about anything.

TURNIP PICKLE RECIPE

Ingredients:

1/2 kg Turnips
1 cup Mustard Oil
15 cloves Garlic
1 cup Vinegar
3/4 or 1 cup Sugar
15 dry Dates
6 teaspoons seedless golden Raisins
1 teaspoon peppercorn
2 teaspoons chilli powder
1 teaspoon Onions seeds
1 teaspoon Cumin Seeds
1/3 cup Salt

Method:

1.Grind the spices and sugar together.
2.Grind dates and raisins with a little vinegar.
3.Peel and cut turnips into thick round slices and rub salt on them.
Keep for 8 hours.
4.Heat oil, fry the ground garlic till golden brown.
5.In it fry turnips till dry.
6.Add vinegar, ground spices with sugar and ground dates and raisins.
7.Put in a jar, keep in the sun for 6 days.

SPICY ONION PICKLE RECIPE

Ingredients:

1/2 Kg button Onions (very small onions)

2 cups white Vinegar

1Cinnamon

4 Cloves

16 Peppercorns

16 green chillies, slit in the middle

1/3 cup Salt


Method:

1.Peel the onions, rub salt on them and keep for one day.
2.Drain the salt water.
3.Boil the vinegar with spices and in it cook onions and green chilli to boiling.
4.Cool and put in ajar; cork it tightly.
5.Keep for 4 days before using.

HOT LEMON PICKLE RECIPE

Ingredients:

1 kg Lemons (Nimbu)

250 grams Salt (Namak)

2 teaspoons Turmeric (Haldi)

3 teaspoons Red chili pepper (Lal Mirchi)

125 grams Ginger (Adrak), scraped and sliced

1 cup Vinegar (Sirka)

125 grams Green Chillies (Hari Mirch)(slit)

4 teaspoons fenugreek

4 teaspoons Mustard seeds (Rai/Sarson)

2 level teaspoons asafoetida

1 1/2 cups Mustard Oil (Sarson Ka Tel)

Method:

1.Cut each lemon into eight pieces.

2.Mix salt with lemons, keep in the sun for 15 days in the jar and shake it daily.

3.Heat oil till smokes.

4.Remove it from the fire and cool a little.

5.In it fry asafoetida, fenugreek and mustard seeds.

6.Mix vinegar, ginger.

7.Green chillies, chilli powder and lemon with its juice.

8.Keep 15 days in the sun.

AMLA (Gooseberry) PICKLE RECIPE

Ingredients:

1/2 kg Amla

125 gms Green Chillies (slit )

125 gms Oil

50 gms Salt

1/2 tsp Jeera

1/2 tsp Mustard seeds

2 tblsp roasted & powdered Sesame seeds

1 small Lemon

Method:

1.Wash and dry amla and keep aside.
2.Heat oil in a pan and fry green chillies for 2 minutes.
3.Remove the chillies from the pan Add jeera and mustard seeds.
4.Then add Aamla and fry for few minutes.
5.Sprinkle some water and cover the pan with a lid and let it stay for 6 minutes.
6.Turn the flame to medium and stir regularly.

MANGO PICKLE

2 raw mangoes

6-8 dried red Chillies

1½ tbsp methi seeds

1 tbsp mustard seeds

1½ tsp Asafoetida

Salt to taste

4 tbsp oil

Method:

1.Wash, remove the seed/pit and cut the mangoes into small pieces along with the skin.

2.With ½ tbsp of oil in a kadai, fry methi, mustard seeds, red chillies and hing till the mustard seeds splutter.

3.Powder them when cool.

4.Add this powder, salt and remaining oil to the raw mango pieces and mix well.

5.Shift the mixture into a clean jar and marinate overnight or at least 10-12 hrs and serve.

6.This pickle will last for 1-2 weeks in room temperature and 3-4 weeks in refridgerator.We usually eat with hot rice, mudda pappu and ghee .

STUFFED RED CHILLI PICKLE RECIPE

Ingredients:

240 grams big red chillies for stuffing

4 teaspoons fenugreek seeds, roasted and powdered

3 teaspoons Red chili pepper (Lal Mirchi)

8 teaspoons aniseed powder

8 teaspoons Salt (Namak)

6 teaspoons ground spices

4 teaspoons mustard powder

4 teaspoons cumin powder juice of

2 Lemons (Nimbu)

1 cup Oil (Tel), heated and cooled

4 teaspoons amchoor

Method:

1.Remove the stems of the chillies and then the seeds from the stem side carefully with the back of a hair pin.

2.Wet all the ingredients with lemon juice and a little oil.

3.Fill the masala tightly in the chillies and pack them in a jar.

4.Pour the oil over them.

5.Keep for one month.

6.Shake the jar carefully every 2 or 3 days.

Pineapple Ice Cream

Ingredients:

450 gms Pineapple slices

12 Teacups milk

36 tsp Sugar

6 tsp Custard powder

1 tsp Pineapple essence

100 gms Fresh cream

Method:

1.Drain and make thin slices from pineapple.

2.Mix custard powder in 1/2 teacup milk.

3.Boil the remaining milk with sugar.

4.When boiling approaches, gradually add custard powder.

5.Cook the mixture for about 2 minutes. Cool it.

6.Add chopped pineapple, essence and fresh cream. Mix properly.

7.Make ice cream in a churner.

8.Pineapple ice cream is ready.

Raspberry Ice Cream

Ingredients:

1 cup whipping cream
2/3 cup sweetened condensed milk
1 tablespoon lemon juice

1 10-oz. pkg. frozen raspberries, partially thawed

Method:

1. Whip cream until thick.

2.Put remaining ingredients in blender, cover & blend, then fold into whipped cream.

3.Pour into shallow container & freeze for 2 to 3 hours

Blackberry Ice Cream

Ingredients:

2 C. freshly picked blackberries

1 C. sugar

2 C. heavy cream

2 - 3 T. fresh lemon juice

Method:

1.Puree berries in a food processor. Force the berries through a fine strainer to remove the seeds.

2.Add the sugar to the cream and mix until dissolved.

3.stir in the berry puree and lemon juice.Freeze in an ice cream machine according to manufacturer's directions.

Chocolate Ice Cream

Ingredients:

6 oz. semi-sweet chocolate

1 egg

1 C. half and half

3/4 C. sugar

1 t. vanilla extract

3 C. heavy cream

Method:

1.Melt chocolate in a double boiler. Keep warm.Put the egg, half and half and sugar into a blender.

2.Blend until the sugar is dissolved and smooth.

3.Whisk this into the chocolate mixture and stir until smooth. Remove from heat and add heavy cream and vanilla.Chill thoroughly.

4.Transfer to your ice cream maker and freeze according to manufacturer's directions.Makes slightly more than 1 quart.

Vanilla Ice Cream

Ingredients:

1 cup powdered sugar
1/2 cup whipping cream
1 tablespoon plus 1 teaspoon vanilla extract
1 quart half-and-half

Method:

1.Directions for vanilla ice cream Combine powdered sugar, whipping cream and vanilla; stir until smooth.

2. Add half-and-half; pour into freezer container of electric freezer. Freeze vanilla ice cream according to manufacturer's directions.

3.Makes 2 quarts vanilla ice cream.

Strawberry Ice Cream

Ingredients:

600 gm Strawberries, hulled and sliced
280 gm Caster sugar
600 ml Double cream

Method:

1.Place the strawberries in a food processor and blend it to make a puree.

2.Pour the puree into a mixing bowl and stir in the cream and sugar.

3.Now whisk till well blended.

4.Pour the mixture into an ice cream machine and chill according to the manufacturer's directions.

5.Transfer it into a freezer-proof container, cover the surface with cling film and freeze till hard.

Pista Kulfi

Ingredients:

2 Cups of evaporated milk

1 Cup condensed milk

16 oz Whipped cream

1/2 tsp Ground green cardamom powder

1/4 Cup of green sliced pista

Sugar to taste

Method:

1.Pour evaporated milk, condensed milk and whipped cream in a mixer.

2.Add ground green cardamom powder & sugar.

3.Blend well the mixture.

4.Then add sliced green pista and stir slightly.

5.Now fill the mixture in Kulfi cones or ice cream tray.

6.Place it in the freezer for a whole night (minimum 6 hours).

7.At the time of serving, keep the outer surface of the ice cream tray or cones in contact with hot water for just 1-3 seconds and remove it in a plate.

8.Pista Kulfi is ready to serve.

ALOO CHANA CHAT

Ingredients:

3 Potatoes, boiled, peeled, diced
1 can Chick peas, drained
1/2 tsp Red chilli powder
1 tsp Roasted cumin powder
1 tsp Chaat masala
2 Green chillis, deseeded, finely chopped
2 tbsp Chopped coriander leaves
1 Small onion, finely chopped
1 Tomato, deseeded, medium chopped
Juice of 1 to 1 1/2 lemons
Salt to taste

Method:

1.Heat oil in a heavy saucepan. Add cinnamon, cloves and cardamom and fry for 1 minute. Add onion, sauté until soft, stirring occasionally.

2.Add garlic and ginger and fry for 3 minutes, stirring frequently. Add lamb cubes and fry until brown, about 5 minutes.

3.Whisk yogurt, saffron mixture, salt and chili powder together and add to lamb cubes. Cook for 5 minutes.

4.Grind almonds with enough water to form a thick paste. Add paste and whole chilies to lamb cubes, stir well to mix paste with gravy. Simmer for 5 minutes over low heat.

5.Add coconut milk, reduce heat to low, cover and simmer for 35-40 minutes or until lamb is cooked through and tender. Uncover the pan for the last 10 minutes of cooking.

6.Transfer to a warmed dish and serve at once.

Masala Dosa

Ingredients

2 cup: Rice - preferably parboiled
1/2 cup: Split and husked Black Gram (Dhuli Urad) - soaked with rice for 5-6 hours
1/2 tsp: Fenugreek Seeds
Oil to smear the pan for cooking the dosas
2 tsp: Salt For Masala
500 gm (3 cups): Potatoes - boiled, peeled and cubed
1 1/2 cups: Onions - sliced not very thin
1/4 tsp: Powdered Turmeric
2-3: Green chillies - chopped coarsely (optional)
6-7 :curry leaves or 1/2 tsp dried curry leaves
2 tbsp: Oil
1 tsp:Mustard seeds

2 tsp: Salt
1/2 cup: Water

Method

1.Grind daal mixture together to a very smooth consistency.

2.Add salt and enough water to make into a dropping consistency. Leave to ferment for about 5-6 hours, till a little spongy.

3.If thickened too much, add a little water to thin a bit.

4.Heat tawa, and brush oil over it. When really hot, splash a little water over it, and immediately pour batter onto it, spreading it thin, with a circular motion. This will have to be very swift and will need a bit of practice.

5.After spreading the batter, lower the heat and dribble a little oil around the edges so that it

seeps under the dosa. When edges start browning a bit, pass a flat spoon under it to ease the dosa off the pan.

6.Put desired filling in the centre and fold the two edges over. Serve accompanied with sambhar and chutney For the Masala Filling

7.Heat the oil in a heavy based pan and add the mustard seeds, then onions, curry leaves and green chillies, and sauté over high heat till the onions are a little transparent.
Add the salt and the turmeric and mix well before adding the potatoes. Turn the potatoes

8.around till well mixed and add the water and let it simmer for 2-3 minutes.

Kozhi-Melagu-Varuval

Ingredients:

1kg chicken
2 tbs vegetable. oil
2 medium onions
2 cloves garlic
3/4 inch piece fresh root ginger
1 tsp turmeric
1 tsp cayenne pepper
1 tsp ground coriander
6 fresh or dried curry leaves
2 oz crushed black peppercorns
3/4 cup peeled chopped tomatoes
salt

Method:


1.Cut the chicken into small pieces.

2. Heat the oil and fry the finely choppedonions, garlic and ginger.

3.When they begin to turn color, add the spices andcook for a few minutes longer. Now add the tomatoes and salt to taste andcook for a further 5 minutes.

4.Put in the chicken pieces and stir so that they are thoroughly coated withthe sauce. Cover and simmer for about 30 minutes.

5. At the end of this timethe mixture should be almost dry, but you need to check from time to timeand add a little water if necessary.Source:

Tandoori Chicken

Ingredients:

1(800 gms) of chicken
1 tspn of kashmiri red chilli powder
1 tblspn of lemon juice
Salt to taste

For Marination
200 gms of yogurt
1 tspn of kashmiri red chilli powder
Salt to taste
2 tblspns of ginger paste
2 tblspns of garlic paste
2 tblspns of lemon juice
½ tspn of garam masala powder
2 tblspns of mustard oil

For basting of butter
½ tspn of chaat masala

For garnishing
Onion rings and lemon wedges

Method:

1.Skin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.

2.Apply a mixture of kashmiri red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.

3.Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twenty minutes. Mix Kashmiri red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil to the yogurt.

4.Apply this marinade onto the chicken pieces and refrigerate for three to four hours.

5.Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done. Baste it with butter and cook for another four minutes.

6.Sprinkle chaat masala powder and serve with four onion rings and lemon wedges.
Chef’s Tip : To make Chicken tikka, use boneless chicken pieces cut into 1 ½” cubes and proceed same as Tandoori chicken.

Butter Chicken

Ingredients

1 Tandoori Chicken - cut into 8 pieces
1 onion - grated
1 tsp ginger paste
1 tsp garlic paste
3/4 cup tomato puree
1/2 tsp chilli powder
2-3 green chillies - finely chopped
100 gms butter
salt to taste
200 gms creama few green coriander leaves - finely chopped

Method:

1. Melt butter in frying pan. Add the grated onions & fry until golden brown.
2. Add the ginger & garlic pastes. Fry for a minute & add the tomato puree.
3. Add the chopped green chillies, coriander leaves, salt and the chilli powder. Fry for 2-3 minutes.
4. Turn heat to low & add the cream stirring constantly. Do not let it boil. Cook for a minute & turn off the heat.
5. Arrange tandoori chicken pieces in an ovenproof dish. Pour the sauce on it.6. Heat in a preheated oven at 180C/350F fro 20 minutes Serve hot.

MICROWAVE PANEER MATAR

Ingredients:

6"-7" round dish or 2" high with cover
100g paneer - grated
1 cup shelled peas
2 tbsp. oil
1 medium size onion
1-2 green chillies
1/2" piece ginger
6 tbsp. ready made tomato puree
1/4- red chilli powder
1/2 tsp. cumin powder
1/2 tsp. garam masala powder
Cashewnuts - optional
Salt to taste

Method:

1.Grind together onion, green chillies, ginger and fry this masala for 4 to 5 minutes in a non-stick pan.
2.Add tomato puree, garam masala, cumin powder, peas and sprinkle 1 tbsp. water.
3.Now transfer this to a micro dish and micro high for 3 minutes.
4.Add salt, grated paneer 5 tbsp. water and cashew nuts and mix gently.
5.Cover the dish and again micro wave for 2 minutes and stand for another 2 minutes.
6.Serve, garnished with fresh coriander and green chili.

Greeny-Green Soup

Ingredients:-

1/2 kg Fresh green pea pods
2 No Onions
2 teacups White Sauce
Salt & pepper to taste
Fresh Cream & courtons to serve

Method:-

1.Pressure cook the pea pods & onions by adding 4 teacups of of water.
2.After being a cold blend that in liquidiser & strain.
3.Add the white sauce,salt and pepper& mix thoroughly.
4.Now its time to serve it hot topped with fresh cream & croutons.

Milk Vegetable Soup

Ingredients:-
2 tea cups mixed veg
etables (French beans, Green peas, Carrots).
1 chopped Onion.
1 table spoon Butter.
2 cups Milk.
1 ½ tablespoon Butter.
2 cups Milk.
1 ½ tablespoon plain flour.
4 cups of Water.

Preparation :-

1.Heat the butter and fry the onion for a minute in a casserole.
2.Add the vegetables and fry for 2-3 minutes.
3.Add 4 cups of water and cook till vegetables are soft.
4.Then add the milk.
5.Mix 1 ½ tablespoon of plain flour and water and add it to the soup.
6.Boil for sometime.
7.Add salt.
Serve hot.

Spinach soup

Ingredients:

1bunch (2 cups ) very finely chopped spinach (palak)

Small piece of bottle gourd (Ghiya / Lauki), grated

Salt & Black pepper to taste

2 cups water

2tbsp. Butter little fresh cream (malai) for garnishing

Method:

1.Wash & clean Spinach very finely.

2.In a deep pan add spinach & grated bottle gourd. Add little salt and water and boil covered till soft. Let it cool to room temperature.

3.Add water and blend it in a blender into a puree. Now in a deep vessel add the puree and water and mix well. Add salt, pepper & butter. Allow one or two boils. Beat the cream finely. Serve hot garnished with cream.

Vendakkai More kulambu

Ingredients:

15 Green okra
1/4 Cup coconut shredded
1/2 Cup Curd
5 Green chillies 1 tsp Cumin seeds
1 tsp Mustard seeds
1/2 tsp Turmeric powder
Salt to taste
Oil for frying

Method:

1.Wash okra and cut it properly.

2.Grind cumin seeds, chillies and ginger to make a paste.

3.Beat the curd well.

4.Heat the oil and fry okra pieces separately.

5.Add salt.

6.Keep it aside.

7.Heat the oil.

8.Add mustard seeds and curry leaves.

9.Mix fried okra pieces.

10.Add turmeric powder and stir it well.

11.Pour the coconut paste and water.

12.Add salt to it.

13.Boil it for 15 minutes.

14.Keep it for cooling.

15.Add curd and mix it well.

16.Vendakkai More kulambu is ready.

Paal paniyaram

Ingredients:

1 Cup urad dal

1 Cup raw rice

1 Coconut

3 Cup sugar

Few cardamoms

Oil to fry

Method:

1.Soak urad dal and rice for about 3 hours.

2.Add little salt and grind to make paste.

3.Extract coconut milk and add cardamom and sugar.

4.Heat oil and fry one tsp of the above paste in it. It should form round balls.

5.Add them to the coconut mixture.

6.Paal paniyaram is ready to serve.

Sheekh kabab Recipe

Ingredients:

Lamb(mince) - 400 gm
Ginger(chopped) - 1 tsp
Green chillies(chopped) - ½ tsp
Coriander leaves(chopped) - ½ tsp
Garam masala powder - 1 tsp
Red chilly powder - 1 tsp
Salt - As reqd
Oil - 1 tsp

Method :

1)Squeeze mutton mince in a dry cloth to remove excess water.

2)Mix all the above ingredients except oil and knead well.

3)Divide into 8 equal portions and make balls.

4)Spread the mince balls onto the skewers, using a wet hand.

5)Press evenly to get kababs of six inches length.

6)Roast in a moderately hot tandoor for 7-8 minutes or in a pre-heated oven(175°C) for 10 minutes.

7)Baste with oil and again roast for 2 minutes.

Vermicelli-Meat Biriyani

Ingredients:

Vermicelli(Semiya) – 250 gm
Meat – 250 gm
Onion – 1 no(chopped)
Tomato – 2 nos
Green chillies – 4 nos(chopped)
Ginger-garlic paste – 1 tsp
Coriander leaves(chopped) – 1 tbsp
Turmeric powder – ¼ tsp
Chilly powder – ½ tsp
Coriander powder – 1 tsp
Garam masala powder – ½ tsp
Cashew nuts – As reqd
Raisins(Onakka munthiri) – As reqd
Ghee – 2 tbspOil – 3 tbsp
Egg(hardboiled) – 1 no (optional)
Salt – As reqd

Method:

1)Cook meat along with all the powders including salt.
2)Drain off the excess water and mince the meat well.
3)Dry roast vermicelli in a pan.
4)Cook it in salted water and strain.
5)Fry raisins and cashews in ghee and keep it aside.
6)Heat oil in a pan or a kadai.
7)Add onion and sauté well.
8)Add green chillies and ginger-garlic paste and sauté again.
9)Add chopped tomatoes and sauté again.
10)Add the minced meat, coriander leaves and salt and mix well the whole thing.
11)Remove from flame.
12)Take another big bowl and mix together the meat mixture and the cooked semiya.
13)Garnish with fried cashews and raisins and egg(halved).

Mutton Kuruma

Ingredients:

Mutton - 1/2 kg
Oil - 1/4 cup
Cinnamon(Karugapatta) - 3 small pieces
Cloves(Grambu) - 6 nos
Cardamom(Elakka) - 3 nos
Onions - 1/2 cup(chopped length-wise)
Ginger - 1 tsp(chopped length-wise)
Garlic pods - 12 nos
Green chillies - 4 nos
Coriander powder - 2 tsp
Chilly powder - 1 tsp
Curd(not sour) - 1/4 cup
Lemon juice - 1 tbsp
Coriander leaves(chopped) - 1 tsp
Mint leaves(Pudhina) - 3 leaves
Milk - 1/2 cup
Allpurpose flour(Maida) - 1 tsp
Salt - As reqd

Method:

1)Mix together coriander powder and chilly powder with water and keep it aside.
2)Heat oil in a pan.
3)Add onions and fry till, they turn brown.
4)Add cinnamon sticks, cloves and cardamom pods and stir well.
5)Add ginger, garlic and green chillies and stir well.
6)Keep this mixture aside.
7)Heat some more oil in the same pan.
8)Saute the chilly-coriander powders mixed with water.
9)Add the mutton pieces, curd, salt along with enough boiled water and cook well.
10)When mutton is almost cooked, add the kept aside mixture along with lemon juice, coriander leaves and mint leaves.
11)Mix the maida in milk and add to the curry, when mutton is fully cooked.
12)Mix well.:- Serve hot

Chalna

Ingredients:

Chicken/Mutton bones - 1 cup
Red gram(Thuvaraparippu) - 1/2 cup
Bengal gram(Kadalaparippu) - 1/2 cup
Onions(chopped) - 1/4 cup
Tomato(big chunks) - 1/2 cup
Ginger-garlic paste - 1 tbsp (made fresh)
Bay leaf(Vazhana/Karuga ela) - 1 no
Cinnamon(Karugapatta) - 1"
stickCloves(Grambu) - 1 - 2 nos
Onions - 1/2 cup
Tomatoes - 1/4 cup
Brinjal(Vazhuthananga) - 2 small nos
Raw mango(big chunks) - 4 nos
Curry leaves - A few
Chilly powder - 1 tbsp
Coriander powder - 2 tbsp
Coriander leaves for garnishing
Oil - 1 - 2 tbsp

Method:

1.Measure equal amount of both dals and pressure cook upto four whistles along with mutton or chicken bones, onions, ginger-garlic paste, tomato and bay leaf.
2.Heat oil in a pan.
3.Saute cinnamon, clove and curry leaves.
4.Add chopped onions and tomatoes and saute well.
5.When it is done, add chilly powder and coriander powder.
6.Add brinjal and cook, until it becomes tender.
7.Add the mango chunks.
8.Add the cooked dal and mutton mixture.
9.Simmer for 10 mins.
10.Garnish with coriander leaves.:- Serve hot with Biriyani.

Brain Fry Recipe

Ingredients:

Brain (lamb) - 500 gm
Oil - 5 tbsp
Onion - 1 cup(sliced into thin pieces)
Green chillies - 1 tsp(cut into round pieces)
Ginger - 1/2 tsp(sliced into thin pieces)
Chilly powder - 1/2 tsp
Pepper - 1 1/2 tsp(coarsely powdered)
Salt - As reqd

Method:

1.Apply little salt on the brain lamb and steam cook, cool and make a few gashes on it.
2.Heat oil in a pan and saute sliced onions over medium fire.
3.When it changes colour, add green chillies and ginger. Saute and remove.
4.In the remaining oil, fry chilly powder and when it turns brown, add pepper powder.
5.When done, add the brain.
6.Sprinkle salt to taste.
7.When it becomes hot, add the sauted ingredients and stir gently without crumbling the brain. Serve hot.

Aattirachi Curry Recipe

Ingredients:

Mutton - 11/2 kg

Grated coconut - 1 1/2 cups

Water - 2 cups

Coconut oil - 6 tbsp

Coriander seeds - 5 tbsp

Red chillies(Kollamulaku) - 8 nos

Garlic pods - 8 nos

Ginger - 10 gm

Cardamom(Elakka) - 2 nos

Cloves(Grambu) - 4 nos

Peppercorns(Kurumulaku) - 1/2 tsp

Cinnamon(Karugapatta) - 2 sticks

Onion(large) - 2 nos(chopped)

Salt - As reqd

Turmeric powder - 1 tsp

Ghee - 1 tbsp

Coconut chips(Thenga kothu) - 1/4 cup

Curry leaves - 1 sprig

Method :

1.Extract 1 cup of thick milk from grated coconut using 1 cup of water.

2.Add 3/4 cup of water to the same coconut and extract 3/4 cup of thin coconut milk.

3.Heat 1 tbsp of oil in a pan.

4.Roast together coriander seeds, chillies, garlic, ginger, cloves, cinnamon, cardamom and peppercorns.

5.Grind them into a paste adding 1/2 cup of water.

6.Heat remaining oil in a pan or a cooker.

7.Add onion and fry, till golden brown.

8.Add the ground masala and stir for 2 - 3 mins.

9.Add the cleaned mutton, salt and turmeric powder and stir fry for 5 mins.

10.Add thin coconut milk and stir.

11.Close the cooker and bring it to full pressure.

12.Reduce the flame and cook for 12 mins.

13.Remove the cooker from heat and allow it to cool naturally.

14.After opening the lid, add the thick coconut milk.

15.Cook, till the gravy becomes thick.

16.Heat ghee in a pan or a kadai for a minute.

17.Add coconut pieces and curry leaves and stir fry, till the coconut turns golden brown.

18.Pour it over the curry.:- Serve hot.

Chettinad Mutton Curry

Ingredients:

Mutton - 1 kg
Shallots(Kunjulli) - 100 gm
Ginger - 1 piece
Garlic pods - 5 - 8 nos
Cinnamon(Karugapatta) - 2 pieces
Cloves(Grambu) - 4 nos
Cumin seeds(Jeerakam) - 1/2 tsp
Fennel(Perinjeerakam) - 1/2 tsp
Pepper corns(Kurumulaku) - A few
Chilly powder - 2 tsp
Coriander powder - 2 tsp
Salt - As reqd
Oil - 1/4 cup
Turmeric powder - 1/2 tsp
Onion(large) - 2 nos(finely chopped)
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig
Tomato - 2 nos(sliced)

Method:

1.Clean and cut mutton into medium size pieces.
2.Grind together shallots, ginger, garlic, spices, pepper corn and all powders into a coarse paste
3.Marinate the mutton with the above paste and salt for 30 mins.
4.Heat a tbsp of oil in a pressure cooker.
5.Add the marinated mutton.
6.Pressure cook upto 4 whistles.
7.Heat oil in a pan or a kadai.
8.Splutter mustard seeds.
9.Add curry leaves and chopped onions and saute, till they become golden brown.
10.Add chopped tomatoes and saute, till they become soft.
11.Add the mutton to it and cook, till the oil separates.

Mutton Fry - Dry Recipe

Ingredients:

Lamb meat - 1 kg
Ginger-garlic paste - 2 tbsp
Turmeric powder - 1 tsp
Red chilly powder - 3 tbsp
Rice flour - 200 gm
Corn flour - 100 gm
Lemon juice - 2 tbsp
Curry leaves - 2 fistful
Marinated green chillies - 20 nos
Salt - As reqd
Oil - 350 ml

Method:

1.Cut the mutton into somewhat small pieces.

2)Add ginger-garlic paste, turmeric powder, red chilly powder, lemon juice and some salt to the mutton and marinate for an hour.

3)Mix rice flour and corn flour.

4)Add water and salt and prepare a dough (like pakoda dough )

.5)Add the marinated mutton to the dough and allow to settle for 10 mins.

6)Deep fry the mutton like bajjis.

7)In the same oil, deep fry the curry leaves and the chillies (marinated in lemon juice and salt for a day ).:- Serve the mutton fry and the curry leaf-green chilly fry while hot.

Dry Chicken Roast

Ingredients:

Chicken 1 kg
Turmeric powder 1/2 tsp
Chillie powder 1 tsp
Coriander powder 1/4 tsp
Garam masala powder 1/2 tsp
Ginger 1"
Garlic 5 to 6 flakes
Salt as required
Oil 1 tbs
Butter 1 tsp

Method:

1.Clean the chicken and to it add ginger---garlic paste and all the above said powders, salt and marinate it for an hour.

2.Then steam cook it for 5 minutes in the pressure pan.

3.In a non stick pan heat the oil and butter and then add the steam cooked chicken to it and keep roasting till it is dry.

4.Garnish with coriander leaves, onion, carrot and lemon. Tastes good with fried rice and vegetable noodles.

Chickpeas biryani

Rice:

1 and 1/2 cup basmati rice

5-6 cups water

1/2 tea spn oil

1 tea spn salt

Method:

1.Heat water with salt and oil. When it starts boiling, add rice. When rice is 3/4th done, strain all water. Run the rice under cold water. Remove all water.

Masala powder:

4-5 cloves2″ cinnamon

1 green cardamom

A small piece of nutmeg (just a tiny piece)

1/2 tea spn poppy seeds

1/2 tea spn coriander seeds

1/4 tea spn cumin seeds

Method:

Roast everything and grind to powder.

chickpea(chole) gravy:

1/2 cup finely chopped onion

1 tea spn ginger paste

1/2 tea spn garlic paste

1 bay leaf

1 cup chopped tomato

1 cup chickpeas (soaked overnight and cooked in pressure cooker)

1 tea spn chili powder

6-7 strands coriander leaves

3/4 tea spn masala powder (mentioned above)

Oil,Salt as req

Method:

1.Heat oil and add bay leaf, onion, ginger, garlic.

2. Fry till onions turn brownish. Now add tomato, salt and cook till tomatoes are cooked.

3. Add the chickpeas, masala powder, chili powder and mix well. Cook till all water is absorbed.

4.Take off heat and add chopped coriander leaves.

Caramelized onion:Take half cup slitted onions.
Heat a little oil and fry till they become brownish. Take out on a paper towel.

Saffron milk:Take about 2 tbl spns of warm milk and add 7-8 strands of saffron. Let it stand for sometime to leave color.

Putting it together:Divide rice into 3 equal parts. Divide chickpeas gravy into 2 equal parts.Heat about 1 tbl spn of oil in a thick bottomed pan. Pour one half of the chickpeas gravy. Spread one part of rice on it. Now spread half the caramelized onion, half of remaining masala powder, one half part of saffron milk.On top of it, spread another layer of rice. Spread a layer of gravy. Spread remaining rice on top. Top it with remaining caramelized onion, saffron milk and masala powder. Add 1/2 cup water and 1 tea spn oil. Cover and cook on a medium flame.After about 10mins, keep the vessel on a tava. and keep the tava on burner (this is mainly to give double thickness to the biryani and distribute heat evenly). Cook on medium flame till it is completely cooked.Serve hot.

Serves : 4-5Preparation time : 90mins

PEPPER CHICKEN

Ingredients:

1/4 lb boneless chicken

A pinch turmeric

1 tbl spn thick yogurt

1 tspn ginger paste

1 tspn garlic paste

1/2 tspn chili powder

1 tspn pepper powder

Oil15-20 tspn

curry leaves

Salt

Method:

1.Apply ginger-garlic paste, chili powder, 1/2 tea spn pepper powder, salt, yogurt to chicken and leave it aside for about 2-3hrs.

2.Heat oil in a pan.

3.When the oil is steaming hot, add the marinated chicken. Cook for 5-6mins from both sides (do not add any extra water).

4.When the chicken is almost half done, add 1/2 tea spn pepper powder, curry leaves (cut into two), cover and cook till chicken is completely done.Serve hot with lemon wedges.

CURD RICE

Ingredients:

Rice 2cup
Water 4cup
Milk 1cup
Sour curd 1cup
Mustard seeds 1/4tsp
Channa dhal 1/2tsp
Red chillies 3(broken)
Ginger (chopped) 1/4inch
Asofodita a pinch
Curry leaves few
Oil 3tps
Salt as reqd

METHOD

1.Pressure cook the rice with 4cup of water ,1cup of milk &salt.
2.Heat oil in a heavy bottom deep curved pan,add mustard seeds.
3.When mustard seeds pops, add channa dhal, green chillies, red chillies, ginger curry leaves & asofetida.
4.Stir for 1 min.
5.Turn over the heat.
6.Add curd &rice.
7.Mix throughly.
8.Garnish with corriander leaves.

NOTE
If you want you can add grated carrot, chopped cucumber, grapes, chopped green mango, chopped apple with cooked rice &smash it little.

EGG RICE

Ingredients:

Rice 1 cup
Green peas 1/4 cup(frozen)
Egg 2 nos
Onion 1 (chopped(
Tomato 1 (chopped)
Green chillies 2 (chopped)
Pepper powder 1 tsp
Curry leaves few
Oil 3 tsp
Salt as reqd

METHOD

1.Pressur cook the rice with water & salt.
2.Beat the eggs with pepper powder.
3.Heat oil,add curry leaves, green chillies, onion &Tomato.
4.Fry for few min.
5.Add green peas, fry for some more min.
6.Add egg &scramble it.
7.Add cooked rice.
8.Mix thoroughly.

TAMARIND RICE

Ingredients:

Rice 2cup
Water 4cup
Tamarind juice 1/2cup
Mustard seeds 1/4tsp
Urad dhal 1/2tsp
Channa dhal 1tsp
Peanuts 1tsp
Red chillies 4(broken)
Garlic 4flakes(chopped)
Fenugreek powder 1/4tsp
Turmeric powder 1/4tsp
Curry leaves few
Asafoetida a pinch.
Oil 3tsp.
Salt as reqd.

METHOD:

1.Pressure cook the rice with 4cup of water&salt.

2.Heat oil in a heavy deep curved pan, add mustard seeds.

3.When mustard seeds pops, add urad dhal, channa dhal, peanuts, red chillies, garlic &curry leaves.

4.Stir for 1min.

5.Add tamarind juice & turmeric powder.

6.Add fenugreek powder & asafoetida powder.

7.Boil tamarind juice till it becomes gravy.

8. Slow down the heat, then add cooked rice.

9.Mix thoroughly.

Mutton Chops

Ingredients:

8 Pieces lamb chops
1/2 Cup yoghurt
2 tsp Gram flour
1 tsp Red chilli powder
3/4 tsp Garlic paste
1 tbsp Lemon juice, ginger paste
A small piece of raw papaya
1/4 tsp Black pepper
1/2 tsp Black cardamom
3-1/2 tbsp Oil
5 Cloves
Salt to taste

Cooking Instructions:

1.Crush the chops with a hammer.

2.Rub ginger-garlic paste and set aside.

3.Roast the besan in a pan until brown and sprinkle it on the chops.

4.Beat curd in a bowl and set aside.

5.Grate papaya and massage properly on meat.

6.Combine yoghurt and rest of the ingredients with it, mix well.

7.Add little oil to it and marinate the meat for about one hour.

8.Take a pan and heat 1 tbsp oil and fry the chops for 5 minutes.

9.Place the chops to the microwave for about 6 minutes, cover and sprinkle it with a little water.

10.Stand them for about 3 minutes and serve with mint, onions and a dash of lemon juice.

CHRISTMAS CAKES

Ingredients
Condensed milk 400 gms, sweetened
Maida 200 gms
Butter 100 gms
Soda bicarbonate 1 teaspoon

Aerated soda 125 ml

Dry fruits 200 gms, chopped (Cashews, almonds, walnuts, cherry raisins)

Sugar 6 tablespoons

Water 50 ml

Method

1.Heat the sugar in a pan till it melts and becomes brown and then add the water to make caramel syrup.

2.Melt the butter and then add the condensed milk.

3.Mix the maida with the condensed milk mixture and the soda.
Then add the caramel syrup and the chopped dry fruits and mix well all these.
Grease a cake tin with butter and pour this mixture into the tin and bake for 45 minutes at 150 degrees in an oven pre-heated to 150 degrees.

Quick Pizza

Ingredients:

Pizza Base

100 gm maida (1 cup packed)
2 tbsp / 30 gm butter
1 medium potato
½ tsp baking powder

Pizza Sauce

4 tbsp ready made tomato puree
½ tsp garam masala
½ tsp dhania (coriander) powder
½ tsp salt
½ tbsp tomato ketchup
½ tsp chili powder

Topping

50 gm pizza cheese
½ medium onion - thinly sliced
½ medium capsicum - thinly sliced

Method:

1.Put the potato in a polythene ( plastic ) bag and micro high for 2½ minutes. Mash the cooked potato to a smooth paste. Rub butter into the flour till it resembles bread crumbs. Add mashed potato, baking powder and salt. Knead to a dough using a few tbsp of cold water. To prepare the sauce.

2. Mix all the ingredients with the tomato puree. Keep aside. Roll out pizza dough using a rolling pin. Spread sauce on the pizza, leaving ¼ " space all around. Micro high uncovered for 4 minutes.

3. Mix a little salt to onion and capsicum and tomatoes and sprinkle on the pizza. Grate cheese on it. Micro high uncovered for 3 minute. Let it stand for 2 to 3 minutes before slicing.

Banana Nut Cake

INGREDIENTS:

1/3 cup oil
1 cup maida
1 sugar (powdered)
1 tsp baking powder
1 tsp baking soda
½ tsp salt
¾ cup ripe mashed bananas
½ cup dahi
3 eggs
½ cup chopped walnuts

Method:

1.Add dry ingredients to oil. Add banana pulp and half of dahi. Mix well.

2.Add remaining dahi and eggs. Beat again. Fold in half nuts. Micro high minutes. Garnish with nuts.

Ingredients:

1 kg mutton (boneless cubes)
6 cardamoms
1 bay-leaf
5/6 cup oil
2g saffron
3tbsp. Garlic paste
1 boiled egg
4 cinnamon
8 cloves
1/2 cup yoghurt
1/2 tsp black pepper
3tbsp. Ginger paste
3 tbsp. Green chilli paste
Salt to taste

Preparation:

1.Heat oil, add cinnamon, cardamom, cloves and bay leaf.

2.When brown put ginger, garlic, green chilli paste.

3.Saute for a few minutes and add yoghurt and mutton cubes.
Put it in a glass dish, cover it and micro it for 10 minutes and then stand it for 5 minutes.

4.When meat is tender, add salt, pepper and saffron and micro it further for 3-4 minutes. Stand it for another minute and serve.

5.To serve garnish with quartered boiled egg and mint.
A squeeze of lemon juice will greatly enhance the taste. (For chicken curry use chicken instead of mutton).

PANEER MATAR

Ingredients:

6"-7" round dish or 2" high with cover
100g paneer - grated
1 cup shelled peas
2 tbsp. oil
1 medium size onion
1-2 green chillies
1/2" piece ginger
6 tbsp. ready made tomato puree
1/4- red chilli powder
1/2 tsp. cumin powder
1/2 tsp. garam masala powder
Cashewnuts - optional Salt to taste

Preparation:

1.Grind together onion, green chillies, ginger and fry this masala for 4 to 5 minutes in a non-stick pan.

2.Add tomato puree, garam masala, cumin powder, peas and sprinkle 1 tbsp. water.
Now transfer this to a micro dish and micro high for 3 minutes.

3.Add salt, grated paneer 5 tbsp. water and cashew nuts and mix gently.
Cover the dish and again micro wave for 2 minutes and stand for another 2 minutes.

4.Serve, garnished with fresh coriander and green chili.