Aloo matar curry

Ingredients:


Boiled Potato (Cut into cubes)- 3
Boiled Green peas - handful 
Finely chopped onions - 1 
Tomatoes -2
Ginger garlic paste - 1 tbs
Green chillies - 4
Cumin seeds - 1/2 tbs 
Mustard seeds- 1/4 tbs 
Red chili powder - 1 tbs 
Coriander powder - 2 tbs
Cumin powder - 1 tbs
Garam masala powder - 1 tbs
Salt to taste
Turmeric powder - a pinch
Curry Leaves - few
Coriander leaves - for garnish 
Oil - 2 tbs
Water - 1/2 cup


Method:


1) Heat oil in a pan and add Mustard seeds, curry leaves, cumin seeds, finely chopped green chillies and Onions and fry well.
2) Add salt and mix well till Onions turn golden brown.
3) Add Ginger garlic paste and fry well.
4) Add turmeric powder and mix well.
5) Add chopped tomatoes and let them cook for 5 minutes.Add water if necessary.
6) Add red chili powder, Garam masala powder,Coriander powder,cumin powder and mix well.
7) Add boiled peas and potato cubes and mix well.
8) Add water and mix well. 
9) Cook it for another 5 to 7 minutes with lid closed and on low flame.
10) Garnish with Coriander leaves and serve hot with Roti or chapathi.

Chicken Balls

Ingredients:

Finely grinded Chicken (Keema) - 1/4 kg
Green chillies - 4
Salt to taste
Chilli sauce - 2 tsb
Corn flour - 1 tsb
All purpose flour/Maida - 1tsb
Oil for deep fry

Method:

1) Take chicken keema in a bowl and add Corn flour,Maida, cinely chopped green chillies,salt, chilli sauce and mix well.
2) Keep this mixture aside for about 5 minutes.
3) Heat oil in a pan and drop small balls of keema and fry them till golden brown on low flame.
4) Serve hot .

Vegetable Bullets

Ingredients:


Finely Chopped cabbage - 1/4 cabbage
Finely chopped Onions - 1 
Finely chopped Green chillies - 6
Grated carrot - 1/2 cup
Finely Chopped Coriander/Cilantro - 1 cup
GingerGarlic paste - 1 tsb
Curry leaves- few
Gram Flour - 2 tbs
All Purpose Flour/Maida- 2 tbs
Rice flour - 2 tbs
Corn Flour - 1 tbs
Water - as required
Salt to taste
Oil to fry


Method:


1)Take a bowl and mix finely chopped Cabbage,Onions,Ginger Garlic paste,Carrot,salt,Curry leaves,Coriander leaves,Green chillies and mix well.
2) Add Gram Flour , Maida ,Corn flour and Rice Flour to the mixture and mix well.
3) Add water if necessary.
4) Make small bullets out of the dough and keep aside.
5) Heat oil for deep frying and drop the bullets into the pan.
6) Fry them till they turn Golden brown and serve hot with Red chilli Sauce.

Chilli chicken

Ingredients:


Chicken Thigh meat-Cut into small pieces 
Onions chopped into cubes  - 1
Finely chopped Capsicum/Bell pepper- Half
Dry red chillies - 5
Pepper powder - 1/4 tbs
Chili powder - 1/2 tbs
Chopped garlic - 3 cloves
Chopped Ginger - small piece
Cashew nuts - few
Chili garlic paste -1  tbs
Spring Onions -3
Salt to taste 
Sugar - 1/4 tbs
Corn flour - 1tbs
Soya sauce
Vinegar-1 tbs
Egg -1 
Water - 1 small glass
Oil for deep fry


Method:


1) Take a small bowl and mix cornflour and water and keep aside.This will be used as a thickening agent later.
2) Take a bowl and add Chicken,corn flour,salt,egg,pepper powder and mix well.
3) Heat oil in a pan and fry the chicken well and place them on tissue to drain excess of oil.
4) Heat a pan and add 3 tbs of oil .
5) Add dry red chillies, finely chopped ginger and garlic, cashew nuts,Onions,capsicum,spring onions,pepper powder,chili powder and saute them.
6) Add some Soya sauce, chili garlic paste and mix well.
7) Add little bit sugar,salt and mix well.
8) Now add water and bring it to boil.
9) Add vinegar and mix well.
10) Now add fried chicken to the mixture and mix well.
11) Now add 2 or 3 tbs of the cornflour water spoon by spoon that we prepared earlier to the pan and mix well.
12) Let it cook for few minutes on low flame so that all the sauce is absorbed by the chicken.
13) Serve hot with fried rice , roti or chapathi

Semiya Upma /Vermicelli upma

Ingredients:


Vermicelli/Semiya - 1 cup 
Green chillies - 4 
Finely chopped onions - 1/2
Mustard seeds - few
Urad Dal - 1 tbs
Bengal gram Dal - 1tbs
Broken Cashew nuts - few
Curry leaves - few 
Salt to taste
Oil  2 tbs
Water - 11/2 cup
Coriander / Cilantro leaves- for garnish


Method:


1) Heat 1 tbs oil in a pan and add Vermicelli and fry till golden brown and set aside.
2) Heat 1 tbs of oil in a pan and add mustard seeds,curry leaves,urad Dal, Bengal gram Dal,cashew nuts and fry well.
3) Add finely chopped green chillies and onions to the pan and fry well.
4) Add salt to the pan and mix well.
5) Add water to the pan and bring it to boiling point.
6) When the water starts to boil add fried Vermicelli, mix well and cook it for 5 to 7 minutes.
7) Garnish with finely chopped coriander leaves and serve hot.

Bheendi Jaipuri

Ingredients:

Okra/Bheendi - 10
Vaamu - 10 gms
Cumin seeds - 1 tbs
Corainder powder - 1 tbs
Salt to taste
Onions - 1/2 onion
Vinegar - few drops
Red chili powder to taste
Channa Flour/Besan/Gram flour- 100 gms
Broken Cashew nuts - few
Oil for deep fry
Aamchoor powder - 1 Tea spoon

Method:

1) Cut Bheendi  slantly and keep aside.
2) Take a bowl and add Vaamu, Corainder powder, chopped onions,salt, broken cashew nuts,red chili powder, aamchoor powder,cumin seeds , bheendi and mix well.
3) Sprinkle few drops of vinegar and mix well.
4) Now add Channa flour and mix well so that all bheendi is cover with Channa flour
6) If it is too dry just sprinkle few drops of water and mix well.
7) Heat oil in a pan and deep fry them till golden brown.
8) Place them on tissue paper till golden brown.
8) Serve hot as a snack or with curd rice.

Vegetable Fried Rice

Ingredients:


Basmati Rice - 2 cups
Cinnamon - half stick
Cardamom - 3
Cloves - 4
Bay Leaves - 2
Salt to taste
Turmeric powder - a pinch
Red chili powder - Optional (for extra spice)
Ginger garlic paste - 1 tbs 
Boiled Peas - 1 cup
Potatoes - 1
Coconut Milk - 1 cup
Green chillies - 4 
Onions - 2
Tomatoes - 2
Curry leaves - few
Cilantro/Coriander leaves for garnish 
Oil - tbs


Method:


1) Soak Basmati rice  and keep aside.
2) Grind Onions into paste and keep aside.
3) Heat oil in a deep bottom pan  or directly in a pressure cooker and add Curry leaves,Cinnamon, Cardamon, Bay leaf,Cloves and fry well.
4) Add finely chopped green chillies, Onion paste and Ginger garlic paste to the pan and fry well.
5) Add salt and mix well.
6) Add chopped Potatoes and Boiled green peas to the pan and mix well.
7) Add turmeric powder and mix well.Can add red chili powder for extra spice.
8) Add finely chopped tomatoes and cook well.
9) Now add Coconut milk and mix well.
10) Add soaked Basmati Rice and add required amount of water and mix well.
11) If the above process is done in a pressure cooker close the lid and cover it with whistle and cook it on low flame for 3 to 4 whistles.
12) If you do not have pressure cooker and have an electric cooker, Transfer the content into the electric cooker and cook it.
13) Garnish with finely chopped Cilantro and serve hot with Raitha.

Green chutney

Ingredients:

Cilantro -1/2 cup
Mint leaves - 1/2 cup
Salt to taste
Garlic clove -1
Green chillies - 4
Lemon Juice - 2 tsb

Method:

1) Clean Mint leaves and cilantro under running water to remove any dirt.
2) Grind all above mentioned ingredinets to a fine paste.
3) Serve it with Samosa or Pakoda .
4) Can be used for Chats too.

Tomato Menthi koora Pappu

Ingredients:


Fenu Greek leaves /Menthi aaku- 2 bunches or 3 cups
Thuvar Dal /Kandi pappu- 1 cup 
Tomatoes - 2 
salt to taste 
Turmeric powder - 1/4 tsb 
Green chillies - 4 
Onions - 1/2 
Water - 3 cups 
Cilantro/Coriander leaves for garnish


For seasoning:


Oil - 2 tsb
Garlic cloves - 2
Cumin seeds - 1 tsb 
Dy red chillies - 5 
Curry leaves - few
Hing/Inguva - a pinch 
Mustard seeds -1/2 tsb 


Method:


1) Wash Fenu greek leaves couple of times and keep aside.
2) In a pressure cooker add thuvar dal and clean it with water and rinse the water.
3) Add Fenu greek leaves, chopped tomatoes, sliced green chillies, turmeric powder, salt, chopped onion and water to the pressure cooker and close the lid and cook it for up to 4-5 whistles.
4) After the pressure is releases open the cooker and use a wooden masher and mix dal well.
5) Heat oil in a pan and  add Mustard seeds, cumin seeds, dry red chillies, garlic gloves(slightly smashed),hing, curry leaves and fry till you hear the tampering sound.
6) Add the above to the dal and mix well.
7) Let the dal boil for another  5minutes with the lid open.
8) Garnish with Cilantro and serve hot with Rice or chapathi.

Biscuits

Ingredients:

All purpose flour/ Maida- 1 1/2 cup
Butter-1/2 cup
Sugar-1 cup
Egg-1
Coconut Powder-1 cup
Cooking soda- 1/2 tsb
Elaichi Powder- 1 tsb
Salt a pinch

Method:

1) Take a bowl and add Maida,salt,cooking soda and mix well.
2) Take Butter in another bowl and add sugar to it and mix well till sugar disolves and beat an egg into the mixture and mix it well.
3) Now add Maida, Elaichi powder and coconut powder to the bowl and mix well till it forms a soft dough.
4) Make small balls out of the dough and flatten them a bit.
5) Heat oven to 220 degrees and place the flattened dough on a flat plate and bake it for 20 minutes till they turn golden brown.
6) Take the biscuits out of oven after 20 minutes and let them cool and serve.

Tandoori Chicken

Ingredients:

Chicken legs - 6
Salt to taste
Lemon Juice - 3 tsb
Ginger garlic paste - 4 tsb
Tandoori chicken masala - 4 tsb
Curd - 1 cup
Papprika - 2 tsb
Red chilli powder - 1 tsb
Turmeric powder - 1/4 tsb
Finely chopped Onions for garmish

Method:

1) Make fine slits on Chicken leg pieces with a sharp knife and apply salt, lime and keep aside for 15 minutes.
2) Take a bowl and mix Ginger garlic paste,Turmeric powder,Tandoori chicken masala,curd, salt, red chilli powder and Papprika.
3) Marinate the Chicken leg pieces in this mixture for about 2 hrs.
4) Pre heat oven to 375 degrees and place the marinated chicken leg pieces on a flat pan and roast them till well cooked.
5) Serve hot as a side dish with Fried rice.


 

Plain Omlet

Ingredients:

Eggs - 2

Salt to taste

Red chilli powder - 1/2tsb

Pepper Powder -1/4 tsb

Method:

1) Heat a flat pan and crack the egg and just mash the yolk a bit.

2) Sprinkle salt, Red chilli powder and Pepper powder and fry it on both sides.

3) Serve hot as the breakfast.

Mirchi bajji

Ingredients:

Bajji Mirchi - 6

Vaamu/Carom seeds - 1 tsb

Gram Flour/Senaga pindi - 1 glass

Rice Flour/Beeyam pindi - 1 tsb

All purpose flour/Maida - 1 tsb

Cooking soda/Vanta Soda - pinch

Salt  to taste

Finely chopped onions - 1

Lemon Juice - 1 tsb

Red chilli powder - 1/2 tsb

Water as required

Oil for deep fry

Method:

1) Dry roast Carom seeds and keep them aside to cool.

2) Grind the carom seeds and make a fine powder.

3) Take a bowl and add Carom seeds powder, 2 tsb of Gram flour, salt and mix well.

4) Take the chillies and make a slit with knife on one side and remove the seeds and keep aside.

5) Open the green chillies with left hand fingers and take the above mixed powder with right hand fingers and stuff it inside the chillies and remove the excess powder by tapping.

6) Take a bowl and add gram flour,rice flour, all purpose flour, salt,cooking soda and water and mix well to make batter.

7) Make sure that the batter is not too thin and not too thick and should be in right consistency so that it sticks to the green chillies when dipped.

8) Keep the batter aside for 10 minutes.

9) Heat oil in a pan and when the oil is hot enough for deep fry switch the flame to medium.

10) Dip the chillies in the batter and place them in oil and fry them on both sides till golden brown.

11) Place them on tissue to drain excess oil.

12) Take a bowl and add finely chopped Onions,salt, red chilli powder and lemon juice and mix well.

13) Serve hot with the onions and enjoy it with hot tea or coffee.

Fish Fry

Ingredients:

Fish - 4 Pieces

Green chillies-6

Turmeric Powder as required

Redchilli Powder - Optional

Cilantro/Coriander Leaves-few

Curry leaves-few

GingerGarlic paste-1 tsb

Paprika - 1 tsb

Salt to taste

Fish Masala - 1 tsb

Lemon Juice - 1 tsb

Pepper powder- 1/4 tsb

Maida as required

Oil - 1 tsb

Method:

1) Grind Greenchillies and Cilantro and make a fine paste. 

2) Take a bowl and add the grinded paste, turmeric powder, Redchillipowder, Ginger garlic paste,Paprika,salt,lemon juice,Fish masala,pepper powder, curry leaves and mix well.

2) Coat the fish with this mixture on both sides and marinate it for 10 minutes.

3) Heat a pan and add few drops of oil .

4) Before placing the fish on the pan sprinkle All purpose flour on both sides so that the masala sticks to the fish.

5) Fry it on both sides by adding little oil till the fish is well cooked and the raw  smell of masala vanishes.

6) Garnish with Onions and Lemon and serve hot as a side dish.