Avarekalu dosa

Ingredients:
1/2 cup avrekalu
1/4 cup grated carrot
1/4 cup finely chopped onion
3-4 green chilies
1/2 cup moong dal
1/2 cup urad dal
3/4 cup rice flour
1/2 tea spn finely chopped ginger
Oil/ghee
Salt

Method:
Soak moong dal and urad dal in water for around 2-3hrs. Grind along with green chilies and ginger to a smooth batter adding required amount of water.
Cook avrekayi till soft. Grind to a coarse paste, (there should be some small pieces after grinding) and add this to the batter. Add onion, carrot, salt and mix well.
Add rice flour to batter, mix well.
Make dosas of desired thickness.

Corn-Capsicum curry

ngredients:
1 cup corn
1/2 cup capsicum
1/2 cup onion
1/2 cup tomato
4 red chillies
1 tbl spn coconut
2 cloves
1″ cinnamon
1 tea spn ginger
1 tea spn garlic
1/2 tea spn coriander seeds
2 tea spn chopped coriander leaves
Oil
Salt

Method:
Heat oil and add ginger garlic, 1/4 cup onion, cloves, cinnamon, coconut, chillies for few minutes. Then add tomato and let it cook. Grind to a smooth paste.
Heat little more oil and add remaining onion. Add corn, capsicum, salt, add ground paste and cook till done (if required, use little water).

Chicken Fry

Ingredients:

Chicken Boneless 1/2 kg
Corn Flour Powder 2 Tablespoon
Maida (Plain flour) 2 Tablespoon
Chili powder 1 Teaspoon
Pepper powder 1 or 1/2 Teaspoon
Ajinomoto (Optional) a pinch
Soya sauce 1/2 Teaspoon
Lemon juice 1 Teaspoon
Ginger n garlic paste 1 Teaspoon
Egg 1
Salt
Oil to fry

Method:

• Marinate the chicken with all the above ingredients and leave it for 3 to 5 hrs.
• Heat the oil in a frying pan.
• Fry the chicken in oil.

Vegetarian Lentil Burger Recipe

3 cups cooked black lentils
4 large eggs
1/2 teaspoon fine-grain sea salt
1 onion, finely chopped
1 cup toasted fine (whole-grain) bread crumbs
1 tablespoon extra-virgin olive oil (or clarified butter)

Combine the lentils, eggs, and salt in a food processor. Puree until the mixture is the consistency of a runny yet textured hummus - it's o.k. if many of the lentils remain whole (see photo). Pour into a mixing bowl and stir in the onion. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a very moist mixture that you can easily form into twelve 1 1/2-inch-thick patties. I err on the moist side here, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.

Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.

Carrot, Dill & White Bean Salad Recipe

1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1/4 teaspoon fine grain salt
1/2 cup thinly sliced shallots

more olive oil (or ghee) for cooking
2 cups sliced carrots, cut 1/4-inch thick on deep bias
3 cups cooked white beans
scant 1/4 cup chopped fresh dill
2 tablespoons brown sugar (or honey)
1/3 cup sliced almonds, toasted

Combine the olive oil, lemon juice, salt and shallots in a small bowl. Stir and set aside.

In your largest skillet over medium high heat, toss the carrots with a splash of olive oil or a spoonful of ghee (I love ghee with carrots). Let them cook in a single layer - they'll give off a bit of water at first. Keep cooking, tossing gently every three or four minutes until the carrots are deeply browned. All told, about twelve minutes.

Add the beans and dill to the skillet and cook for another five minutes, or until the beans as well heated through. If you are using beans that weren't canned you can allow them to brown a bit as well (just cook a bit longer, and stir less frequently) - they can handle this in a way that most canned beans can't. If you need to add a bit more olive oil to the pan - do so.

Place the contents of the skillet in a large mixing bowl, sprinkle with the brown sugar and pour the 3/4 of the lemon-olive oil mixture over the top. Toss gently. Let sit for ten minutes. Toss gently once again, taste and adjust with more salt or sugar or lemon juice if needed to balance the flavors. Serve warm or at room temperature and finish by sprinkling with the almonds just before serving.

Sura (Shark) Puttu

Ingredients:

Sura meen (Shark) 250 gms
Big Onion 2
Green Chili 4 or 5
Garlic 3 pods ( cut into small pieces)
Ginger 1/2 inch
Curry Leaves a bunch
Grates tender coconut 1 Tablespoon
Turmeric powder 1/4 Teaspoon
Salt
Oil

Method:

• Remove skin and bone from fish.
• Add salt, turmeric powder and little water to boneless fish and cook it.
• Mash the cooked fish.
• Now add oil to a pan.
  
• Add garlic pieces, ginger, curry leaves and fry for 2 minutes.
• Add onion and green chili and fry for 4 minutes.
• Now add mashed fish and mix well.
• Finally add grated tender coconut.

Fish Cutlet

Ingredients:

Fish ( King Fish or any fleshy fish) 1/2 kg
Big Onion 2
Green chillies 4
Ginger and garlic paste 1 teaspoon
Pepper powder 1 tablespoon
Garam masala powder 1/2 tablespoon
Turmeric powder 1/4 Teaspoon
Potato 1
Coriander Leaves a handful
Curry Leaves a handful
Egg 1
Salt
Oil

Method:

• Remove the skin and bone from fish.
  
• Cook fish with salt and turmeric powder in a pan of boiling water.
• When the fish is cooked, grind it in the mixer and keep it aside.
• Boil the potato separately with salt and mash it.
  

• Add oil to kadai and add onion and curry leaves, saute it.
• Add green chillies, ginger and garlic paste and add pepper and garam masala powder.
• Add the grinded fish and mix well, if needed add salt.
• Add mashed potato, coriander leaves and mix well.
• Now the cutlet filling is ready.
• Add egg to the cutlet filling and mix well.
  
• Make small balls of the fish cutlet fillings and press it flat.
• Finally deep fry in oil.

Its a great snack.

Sambar Podi

Ingredients:

Coriander seeds 1 cup
Whole pepper 1/4 cup
Jeeragam (Jeera) 1/4 cup
Channa dal (kadalla paruppu) 1 Tablespoon
Rice 1 Tablespoon
Vendhayam 1/4 teaspoon
Curry leaves a handful
Red dry chili 2 cup

Method:

• Fry all the ingredients separately in a frying pan.
• Cool the content.
• Grind it into a powder in mixcy or grind it in a mill.

Store it in a air tight container.

Coconut Burfi

Ingredients:

Grated coconut 1 Cup
Sugar 1 Cup
Water 1/4 Cup ( To soak the sugar)
Cardamom Powder 1/2 Teaspoon
Ghee 1 Teaspoon

Method:

• Keep heavy bottomed pan on stove.
• Add sugar and pour the water (till the sugar soaks)
• Dissolve the sugar and bring it to strings make it sugar syrup.
• Add the grated coconut and cardamom powder, mix well.
• Keep mixing till the coconut sticks on side.
• Spread ghee on a tray and pour the coconut.
• Make the slices immediately and cool it.

Badam Halwa

Ingredients:

Badam 1 Cup
Milk 2 Cup
Sugar 2 Cup
Ghee 1 Cup

Method:

• Soak badam in hot water for 2 hours.
• Then remove the skin.
• Grind the badam with milk and make it into a fine paste.
• Add sugar to the badam paste in a pan.
• Bring it to a boil and keep mixing till the content becomes thick.
• Add ghee little by little and continue to stir.
• The content will absorb the ghee.
• Stir well and off the stove.
• Apply ghee on a tray and spread the content.
• Cool it and make pieces.

Coconut Rice

Ingredients:

Rice 2 Cup
Grated Coconut 1 Cup
Mustard 1/2 Teaspoon
Urid Dhal 1 Teaspoon
Channa Dhal 1 Teaspoon
Curry Leaves a handful
Dry Red Chili 4 to 5
Ghee 1 Teaspoon
Salt
Oil


Method:

• Cook rice with salt.
• Add oil to pan and add mustard, urid dhal, channa dhal, dry red chilies and curry leaves and fry for 2 to 3 minutes.
• Add the grated coconut and fry for 1 to 2 minutes.
• Add rice to the pan and mix well in low flame.
• Add salt if needed.
• Add ghee and mix well.

Bisibelebath (Sambar Sadham)

Ingredients:

Rice 2 Cup
Toor Dhal 1 Cup
Turmeric Powder 1/4 Teaspoon
Asafoetida Powder 1/4 Teaspoon
Potato 1 small
Carrot 2
Beans 8
Peas 1/2 Cup
Drumstick 1
Small Onion 12 to 14
Tomato 4
Dry Red Chilies 6
Mustard 1 Teaspoon
Tamarind Lemon size (make a pulp)
Ghee 4 Teaspoon
Cashew nut little(Fry it in ghee)
Oil

Masala Powder:

Channa Dhal 2 Teaspoon
Dhania Seeds 3 Teaspoon
Fenugrek(Methi seeds) 1 Teaspoon
Dry Red Chilli 14
Cinnamon 1 Inch
Cloves 1
Grated Coconut 3 Table spoon

• Fry all the above ingredients in a fry pan.
  
• When it cools add to mixcy and powder it.

Method:

• Add rice, toor dhal, asafoetida powder, salt, turmeric powder and add 5 cups water to pressure cooker and cook it.
• Leave it aside.
  
• Add oil to a pan and add mustard when it splits add 6 dry red chilies and curry leaves.
• Add small onions and fry for 3 to 4 minutes.
• Add tomato, vegetables and salt fry for 2 to 3 minutes.
• Add 5 to 6 spoon of masala powder fry for 2 minutes.
• Add water and cook the vegetable.
• Add tamarind pulp and boil it.
• Note this gravy should be watery.
• Add this gravy to cooked rice and dhal.
  
• Mix well, add ghee and fried cashew nuts.
• Garnish with coriander leaves.

Goes well with potato chips.

Pudina (Mint) Rice

Ingredients:

Rice 1 Cup
Cashew nut little (Fry it in ghee or oil)-Optional
Turmeric powder 1/4 teaspoon
Salt
Oil

Make a Paste:

• 1 bunch pudina(Mint) grind it to paste and keep it aside.

Garlic Pods 3
Ginger 1 inch
Green Chilies 4
Grated Coconut 1/4 Cup
Sombu (Fennel Seeds) 1 Teaspoon

• Grind the above ingredients into a pate.

Method:

• Add oil to vessel and add the grinded paste and fry for 2 minutes.
• Add the pudina paste and turmeric powder fry for 3 to 4 minutes.
• Add rice, water 2 cups and salt.
• When rice is cooked garnish it with fried cashew nuts.

Simple healthy pudina rice is ready to eat. It is good with potato sabji and raita

Cabbage Rice

Ingredients:

Basmati Rice 1 Cup
Cabbage finely choped 3/4 Cup
Onion 1
Cinnamon 1 Inch
Cardamon 2
Cloves 2
Sombu(Fennel Seeds) 1 Teaspoon
Cashew nut little (Fry it in ghee or oil)-Optional
Salt
Oil

Grind to Paste:

Coriander Leaves a handful
Green Chilies 3 to 4
Grated coconut 1/4 cup

• Grind all the above to a paste.

Method:

• Add oil to pressure cooker and add cinnamon, cardamom, cloves and fennel seeds.
• Add onion and saute for 3 to 4 minutes.
• Add cabbage and fry for 2 to 3 minutes.
• Add the grinded paste and fry for 2 minutes.
• Add rice and 2 cups water cook the rice.
• Garnish with fried cashew nuts and coriander leaves.

Egg Rice

Ingredients

Rice 1 Cup
Egg 2
Onion 1
Green Chili 1
Ginger n garlic paste 1 Teaspoon
Turmeric powder a pinch
Chilli powder a pinch
Garam masala a pinch
Jeera(Cummin) Seeds 1/2 Teaspoon
Salt
Coriander Leaves little
Curry leaves 2 or 3

Method

• Cook the rice, do add salt for the rice while cooking the rice.
• Add oil to the pan and add jeera seeds and fry for few seconds.
• Add onion and green chilli fry for 3 minutes.
• Add the ginger-garlic paste and fry for sometime.
• Add turmeric chilli powder, garam-masala and salt and mix well.
  
• Lightly beat the egg and pour and keep stiring.
• Add the cooked rice add mix well.
• Garnish with the coriander leaves and curry leaves.

Ven Pongal

Ingredients:

Raw Rice 1 Cup
Moong dhal 1/2 Cup
Water 3 cup
Cashew nut 10
Curry leaves little
Whole pepper 1 Tablespoon
Jeera (Cummin) seeds 1/2 Tablespoon
Ginger 1 inch
Ghee 3 Tablespoon
Dry Red Chili 4

Method:

• Add little ghee to a kadai and fry the moon dhal for few minutes and leave it aside.
• Add the remaining ghee to the pressure cooker.
• Add curry leaves, whole pepper, jeera seeds and dry red chili and fry for 1 minutes.
• Add finely chopped ginger and cashew nut and fry for a while.
• Add the fried moong dal and raw rice and fry for few second.
• Add salt and water close the pressure cooker and leave for 4 whistle.
• When pressure is released open the cooker and mix well.
• Serve hot with coconut chutney and sambar.
• 
  

Sweet Pongal

Ingredients

Raw Rice 1 cup
Moong dal 1/4 cup
Powdered Jaggery 1 and 1/4 cup
Cardamom powdered 4
Cashewnut 10
Raisins8
Ghee 10 teaspoon

Method

• Add little ghee to a kadai and add moong dal fry for 2 minutes and leave it a side.
• Add the rice and dal to pressure cooker and add 3 cup of water and pressure cook it (leave 3 to 4 whistle).
• Add jaggery in half cup of water and keep in sim till it dissolves completely.
• Filter the jaggery.
• Open the cooker and mix well and add the jaggery and mix well and keep the stove in low flame.
  
• Heat ghee and fry cashewnuts and raisins and add to pongal along with cardamom powder.

Dhal Rice

Ingredients:

Mysore dhal 1 cup
Rice 1 cup
Big Onion 1
Tomato 3
Green Chili 4 to 5
Garlic pods 3 to 4
Sambar powder 1 Tablespoon
Turmeric powder 1/2 Teaspoon
Oil
Salt

Make a coarse paste:

• Small onion 4 and 1/2 teaspoon cummin(jeeragam) seed.
• Put it into a mixcy and make a coarse paste.

Method:

• Wash the dhal and rice.
• Add oil to cooker and saute onions and curry leaves for 3 minutes.
• Add green chili and tomatoes and fry well.
• Add Sambar podi and turmeric powder and saute for 2 minutes.
• Add the coarsely grinded paste and fry for 2 minutes.
• Add rice and dhal.
• Add 3 and 1/2 cups of water.
• Close the cooker and leave 2 whistle.
• Open the cooker add 2 tablespoon of ghee and serve hot.

Serve with appalam and any vegetable curry.

Prawn Coconut Fry

Ingredients:

Prawn 250 gms(wash it and devein it)
Onion 2 (Chopped)
Small Tomato 2
Ginger paste 1/2 Teaspoon
Whole pepper 1/4 Spoon
Jeera (Cummin seeds) 1/2 Teaspoon
Red chili powder 1 Teaspoon
Dhania Powder 1 Teaspoon
Salt
Oil
Coconut 1/2 Cup

To make masala paste:

• Fry the coocnut in kadai and keep it aside.
• Add jeera and whole pepper to a kadai and fry it, then add chili powder and dhania powder and fry for few second and switch off the stove and cool it.
• Add the fried masala and the coconut to a mixer and make it into a fine paste.

Method:

• Add oil to kadai and add finely chopped onion.
• When it turns golden brown colour add ginger and garlic paste and fry for 2 minutes.
• Add masala paste and fry for 2 minutes.
• Add tomato and fry for another 2 to 3 minutes.
• Add prawns and salt.
• Add little water and cook the prawn, make it dry.

Yummy prawn coconut fry is ready..... great when mixed with steaming rice.

King Prawn Fry

Ingredients:

King Prawns 200 gms (Devein and washed)
Chili powder 2 Teaspoon
Ginger n garlic paste 1 Teaspoon
Salt as needed
Curry Leaves a bunch
Oil 3 tablespoon

Method:

• Marinate prawn with chili powder, ginger n garlic paste and salt.
• Leave it aside for half to 1 hr.
• Add oil to frying pan.
• When oil is hot add the marinated prawn and pan fry it.
• Turn side to fry the prawn.
• Add curry leaves to the frying pan and fry for few second.
• King prawn fry is ready.

Spicy Prawn Fry/ Eral Varuval

Ingredients:

King Prawn (wash and devein it) 250 gms
Big Onion 2
Ginger 2 inch chopped
Garlic pods 3 chopped
Curry Leaves a bunch
Pepper 1/4 Teaspoon
Chili powder 1/2 Teaspoon (as needed)
Green chili 2 slit it
Coriander a handful
Oil
Salt as needed

Method:

• Heat oil in a kadai and add finely chopped garlic and ginger fry for 1 minute.
• Add curry leaves and onion fry for 3 minutes.
• Add slit green chili and fry for 1 minute.
• Add chili powder and fry for few second.
• Add prawn and mix well.
• Sprinkle pepper powder and salt.
• Close the pan with lid and cook the prawn.
• Garnish with coriander leaves.
• Spicy prawn fry is ready.

Crab Chops

Ingredients:

Crab 5 pieces ( Clean it and keep aside)
Onion 3 to 4
Tomato 2
Mustard 1/2 Teaspoon
Ginger n Garlic paste 2 Teaspo0n
Oil
Salt

Masala Powder:

Jeeragam 1 Teaspoon
Whole Pepper (Melagu) 1 Teaspoon
Rice 1/2 Teaspoon

• Fry the above ingredients in a kadai and grind it into fine powder.

Method:

• Add oil to kadai and add mustard.
• When mustard splits add onion and fry for 3 minutes.
• Add ginger n garlic paste and fry for 2 minutes.
• Add tomato and fry it.
• Add masala powder fry for 2 minutes add crab and salt.
• Add water to the kadai, the crab must be soaked in water.
• Cook the crab, all the water should evaporate.
• Fry well and make it dry.

Tasty Crab chops is ready.

Crab Masala Fry

Ingredients:

Crab 5 pieces ( Clean it and keep aside)
Onion 3
Tomato 1
Ginger n Garlic paste 2 Teaspo0n
Chili Powder 1 tsp
Pepper powder 1 tsp
Curry Leaves a bunch
Oil
Salt
Method:

• Add oil to kadai and add onion and fry for 3 minutes.
• Add ginger n garlic paste and fry for 2 minutes.
• Add tomato and fry it.
• Add masala powder fry for 2 minutes add crab and salt.
• Add water to the kadai, the crab must be soaked in water.
• Cook the crab, all the water should evaporate.
• Fry well and make it dry.
• Garnish with fresh strands of corriander leaves.

CHICKEN SALAD

8-10 pieces boneless chicken nuggets
1 bunch Lettuce (Kasmisaag) (chopped)
1/2 bunch mint leaves (pudina leaves) (chopped)
2 tsp vinegar (sirka)
1/2 tsp pepper
4 tsp mayonnaise
2 eggs (hard boiled, shelled)
salt (namak) to taste

How to make chicken salad:

• Boil chicken nuggets in a little water till tender.
• Drain all water.
• Mix lettuce, mint leaves, vinegar, pepper, mayonnaise and salt with it.
• Garnish with eggs rings.

PAPAYA LACHHA SALAD

1/2 kg papaya (papeeta) (raw)
1 kg Sugar (Cheeni)
3/4 litre water
a drop of cardamom essence

How to make papaya lachha salad:

• Peel and cut papaya into thin slices.
• Make a sugar syrup of 1-string consistency and add papaya slices and cardamom essence.
• Cook for 7-8 minutes.
• Keep stirring all the time.
• Remove from flame and cook.
• Store in a glass jar.

FRUIT SALAD

3 Bananas
1 Apple
2 Orange
1Ripe Mango
1 Bunch Green Grapes
1/4th cup Pomegranate seeds
Few canned Cherries
1 Guava
1/2 cup sugar (or to taste)
1 lemon juice

Preparation:

• Peel and cut all fruits into banana and apple in the end to avoid browns.
• Pour lemon juice immediately on fruits.
• In a little water add sugar and half melt it on heat.
• Mix melted sugar to the fruits. Refrigerate it and serve the fruit salad chilled.
• Note: Salt and chaat masala can also be used

EGG SALAD

6 eggs (fully boiled)
2 boiled Potatoes
1 Capsicum 1 onion (thinly sliced into rings)
1 Tomato (thinly sliced into rings)
2tsp lemon juice
salt to taste
Black pepper to taste
Finely Chopped coriander leaves.

Preparation:

• Cut eggs into halves.
• Take out the yolk and mash with boiled potatoes.
• Mix salt, pepper, lemon juice and chopped coriander.
• Fill eggs whites with the mixture.
• Serve the egg salad in a tray garnished with onion, tomatoes, chopped capsicum & coriander.

CHICKEN KORMA

Ingredients:
1 (2 1/2 pound) cut-up chicken
2 cups yogurt
3 cloves garlic
2 medium onions, chopped
1 tsp paprika
2 tsp fresh ginger, chopped
2 tsp peanut or sunflower oil
2 tsp ground coriander
1/2 tsp ground chili
1 tsp cumin
Seeds of 2 peeled cardamom pod
1 tsp poppy seed
1 tsp turmeric
1 bay leaf
2 tbsp fresh coriander, chopped

How to make chicken korma:

• Place chicken in bowl and marinate in yogurt, 1 clove garlic, half an onion, paprika, ginger, salt and pepper for a few hours.
• Heat oil in large heavy casserole; gently sauté remaining onion and garlic for 1 minute. Remove and set aside.
• Add to casserole the coriander, chili, cumin, cardamom seeds, poppy seed and turmeric. Fry for a few minutes. Add the chicken. Pour enough water to cover and add remaining marinade.
• Add onion and garlic with bay leaf. Simmer 45 minutes or until chicken is tender. Sprinkle the chicken korma with fresh coriander and serve.

CHICKEN DRUMSTICKS

Ingredients:
6 Chicken Drumsticks
1 tbsp ginger-garlic paste
2 tbsp All-purpose flour (maida)
2 tbsp corn flour
2 eggs (beaten)
1/4 tsp pepper / chili powder
A pinch of sugar
Salt To Taste
1 tbsp Soya sauce
Oil for frying

How to make chicken drumsticks:

• In a bowl add Soya sauce, ginger-garlic paste, sugar.
• Add chicken wings coat well and set aside for 1/2 hour.
• Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in the eggs .
• Heat oil in a wok / kadhai.
• Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown.
• Serve chicken drumsticks hot with thin slices of onions and lemon.

INDIAN CHICKEN DILRUBA

Ingredients:

2 medium onions
1 cup milk
2 tbs chopped fresh ginger root
2 tbsp Punjabi garam masala
6 tbs butter or vegetable oil
1 tsp ground turmeric
3-4 lb. chicken, skin removed, cut
2-3 fresh green cayenne peppers, minced, into small pieces or serranos/jalapenos as substitute
1 cup fresh plain yogurt
Salt and ground cayenne to taste
1/4 cup almonds, ground A few strands whole saffron, soaked in 2 tbs. warm milk
1/4 cup walnuts, ground

Preparation:

• Minced fresh cilantro and whole 1/4 cup melon, pumpkin or squash seeds almonds/cashews for garnish (optional), ground
• Put the onions and ginger in a blender or food processor and process into a smooth paste (consistency of apple sauce).
• Heat the butter or oil in a heavy, deep skillet and gently brown the onion-ginger mixture, stirring often. Add the chicken and yogurt.
• Combine well and cook over medium heat until the mixture becomes rather dry and the chicken begins to brown.
• Grind the almonds, walnuts and melon seeds until quite fine. Stir them into the milk, then add the mixture to the chicken along with the garam masala, turmeric, chili peppers, salt and ground cayenne.
• Cook over medium heat, stirring often, until the chicken is very tender and the sauce is very thick (about 10-15 minutes). Stir in the saffron/milk mixture and cook 1-2 minutes longer. Serve chicken dilruba with roti, naan or paratha.
• 
  

INDIAN CHICKEN CURRY

Ingredients:

1 tbsp butter
1 cup chopped apple
1 cup sliced celery
1 clove garlic, minced
1/2 cup chopped onion
2 tbsp cornstarch
2 to 3 tsp curry powder
3/4 cup cold chicken stock
2 cups milk
2 cups cooked chicken, diced
1 (3 ounce) can mushrooms, drained
Salt To Taste
Rice Ring
1/4 cup butter
1/2 cup chopped onion
1/4 cup slivered almonds
1/2 cup light raisins
6 cups hot cooked rice
6 1/2 cup ring mold

How to make curry chicken :

• Melt butter in saucepan; add apple, celery, garlic and onion. Cook until onion is tender. Combine cornstarch, curry powder, 3/4 teaspoon salt and broth.
• Stir into onion mixture; add milk. Cook until thickened, stirring constantly. Add chicken and mushrooms; stir and heat through. Serve over rice ring.
• Rice Ring : Melt butter in skillet; add onion and almonds (until golden). Add raisins; heat until plump. Add all to rice and mix.
• Press mixture into greased mold. Unmold at once on platter and fill with indian chicken curry.

CHICKEN CHETTINAD

Ingredients:
1kg Chicken
2 tsp Poppy seeds
1/2 Grated coconut
1 tsp Fennel seeds
1 tsp Coriander seeds
1/2 tsp Cumin seeds
6-8 no. Whole red chilies
1" stick Cinnamon
3 no. Green cardamom
2 no. Cloves
1/2 tsp Turmeric powder
1 no. Onion, large
2 tsp Ginger, chopped
2 tsp Garlic, chopped
1/2 Star anise
1 tsp Red chili powder
3 no. Tomatoes, medium
1 no. Lemon
10-12 no. Curry leaves
Fresh coriander Garnish.
1/2 cup Oil
Salt To Taste

How to make chicken chettinad:

• Clean the chicken, remove the skin and cut into small pieces.
• Chop the onions and tomatoes separately.
• Roast the whole red chilies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic.
• Heat oil in a vessel and fry the onions till golden, then add curry leaves and the ground paste and sauté for some time.
• Add the tomatoes, red chili powder and turmeric powder and sauté.
• Add the chicken, mix and cook for 5 minutes and then add 2 cups of water and lemon juice.
• Cover and cook till the chicken is done.
• Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice, rotis or tandoori naan .

CHICKEN BON BON

Ingredients:

2 cups cooked and shredded Chicken
Salt to taste
2 small sized Cucumber (Kheera)
1 tblsp Soya Sauce
3 tblsp Seasame Seeds
3 Red Chili (Lal Mirchi)
1 tblsp Vinegar (Sirka)
1 tsp crushed Black Pepper (Kali Mirch)
1 tsp powdered Sugar
1 tblsp chopped Spring Onions
1 tsp chopped Ginger (Adrak)

How to make chicken bon bon:

• Cut the cucumber into half length wise.remove the seeds and cut the cucumber into half.
• Divide the halved cucumber into length wise pieces approximately 1 inch in thickness. keep aside.
• Grind the red chillies in a blender along with the vinegar to a smooth paste. keep aside.
• Prepare the bon bon sauce by mixing in a basin the sesame oil, sesame seeds, salt , soya sauce, ginger, sugar, red chilly paste, crushed pepper corns and the spring onions.
• Mix thoroughly.
• Arrange the chicken pieces in a bowl. surround with the cucumber pieces.
• Pour the bon bon sauce on top of the chicken.

CHICKEN BIRYANI

Ingredients:
2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil

Preparation:

• Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
• Marinate the chicken with this mixture and keep aside for 3-4 hours.
• Heat oil in a pan. Fry the onions until golden brown.
• Add the marinated chicken and cook for 10 minutes.
• Add 4 cups of water to the rice. Mix saffron in milk and add to it.
• Add cardamom powder. Add the chicken pieces.
• Pressure cook the rice. Mix gently.
• Garnish with green coriander leaves and serve hot.

MURGH AFGHANI RECIPE (Chicken With Melon Seed)

Ingredients:
1 Small whole Chicken
1 tbsp Magaz (Melon Seed) paste
1 1/2 tbsp Cashewnut paste
1 tbsp Khuskhus (Posto / Poppy seeds) paste
1/2 cup Cream
2 tbsp Butter
2 tsp White pepper
Salt To Taste

How to make chicken afgani:

• Clean the chicken and keep aside.
• Make a paste of all the ingredients and marinate the whole chicken well with this. Keep marinated for four hours.
• Grill in a tandoor (charcoal grill) till golden.
• Serve the murgh afgani hot with onion rings.

INDIAN BUTTER CHICKEN

Ingredients:
1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream

How to make butter chicken :

• Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
• Put the chicken into a large mixing bowl and pour over the yogurt mixture.
• Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
• Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.

PANEER MAKHANA CURRY

Ingredients:
2 cup Makhana
250 gms Cottage Cheese (Paneer) How to make paneer
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
4 - 5 cloves Garlic (Lasun)
1/2 cup Cream (Malai)
2 cup Milk
1 tsp Red Chily Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/2 tsp Dried Pudina Leaves
1 cup Cashewnut (Kaju)
1/2 tsp Garam Masala
1 tblsp Poppy seeds (Khuskhus)
Coriander Leaves (Dhania Patta)
4 tblsp Clarified Butter (Ghee)

How to make shahi paneer makhana curry:

• Heat clarified butter in a pan.
• Fry makhana in the ghee.
• Cut cottage cheese in samll pieces.
• Mince onion, tomato, garlic, ginger.
• Cut cashewnut in samll pieces.
• Soak poppy seeds in 1/4 cup of water.
• After 1 hour grind the soaked poppy seeds to a fine paste.
• Chop coriander leaves very finely.
• Heat clarified butter in a pan.
• Add onion, tomato, garlic, ginger paste and brown it, stirring continously.
• Add poppy seeds and fry for 2 minutes and then turn off the gas.
• To this mixture add makhana, cottage cheese, cream , salt, red chili pepper, turmeric, dried pudina leaves.
• Keep this mixture aside for half an hour.
• After half an hour put the pan on the flame and add milk.
• When it comes to a boil add 3 cups of water.
• Simmer it till the makahana are completely done and soft.
• Then add cashewnuts and garam masala.
• After 1 minute put the flame.
• Transfer the mixture to a dish and sprinkle some corainder on it.
• Serve it hot with nan, roti or parantha.

PANEER COCONUT GRAVY

Ingredients:


250 gms Cottage Cheese (Paneer) How to make paneer
3 Onion (Pyaj)
4 - 5 cloves Garlic (Lasun)
1 " long piece Ginger (Adrak)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
2 fresh red chillies
1/2 tsp Cumin Seed (Jeera)
1 tsp Coriander Seeds Powder (Dhania Powder)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/2 tsp Sugar
3 tblsp Groundnut (Moong Fali) Powder
1 cup Coconut Milk
1 tsp Lime or Lemon Juice (Nimbu)
2 tblsp Clarified Butter (Ghee)

How to make paneer coconut gravy:

• Cut paneer in squares.
• Grind onions to a paste.
• Grind tomatoes finely.
• Grind ginger (adrak), garlic (lasun) to a paste.
• Chop coriander leaves (dhania patta) very finely.
• Chop fresh red chillies very finely.
• Roast the groundnuts and grind them to a fine paste.
• To make coconut milk, grate fresh coconut and mince in a grinder with 1 cup of water. Sieve the mixture and coconut milk is ready.
• Heat clarified butter (ghee) in a pan.
• Add cumin seed (jeera), onion (pyaj) and pink it, stirring continously.
• Add the ginger garlic paste and stir it for 1 minute
• Now add tomato and fresh red chilly.
• Cook for sometime and then add tomato (tamatar).
• Continue cooking it on medium flame till ghee/oil begins to separate.
• Add coriander seeds powder (dhania powder), red chili powder (lal mirchi), salt, sugar groundnut (moong fali) powder, coconut milk.
• Add the paneer pieces and let the gravy cook till it thickens.
• Take off the fire and serve hot garnish it with well chopped coriander leaves.

PANEER PARANTHA

Ingredients for paneer parata.
100 gms Grated Paneer
1 finely chopped Onion
Coriander leaves finely chopped
Small piece of Ginger (grated)
1 or 2 finely chopped green Chilies
Salt, Red Chili powder and Graram masala as per taste
1/2 tsp Ajwain (optional)
Butter / Oil for frying

How to make paneer paratha:

• Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.
• In a bowl mix all the stuffing ingredients.
• Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
• Cook on a pre-heated Tawa (flat griddle plate).
• Turn it and pour half tablespoon oil or butter.
• Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.
• Cook on a low heat till golden brown.
• Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle.
• Note: Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation.

MICROWAVE PANEER

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:

• Grind together onion, green chillies, ginger and fry this masala for 4 to 5 minutes in a non-stick pan.
• 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.
• 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.
• Serve, garnished with fresh coriander and green chili.

PANEER TIKKA

Ingredients:
1 Large block of Paneer
1 onion
1 Capsicum
1 Tomato
Few Mushrooms
Finely chopped Coriander leaves
To Marinade:
1/2 cup Curd (plain yogurt)
1 tsp Garlic paste
1 tsp Ginger Paste
2 tsp Tandoori powder
1 tsp cumin (jeera) powder
2 tsp Chaat powder
Salt to taste
Red chili Powder to taste

How to make indian paneer tikka recipe :

• Cut Paneer into long 1/2" thick cubes.
• Cut all vegetables into cubes.
• Mix all ingredients for marinade and keep aside.
• Add the left marinade to the vegetables.
• Brush the marinade to the paneer and refrigerate it for 3 hours.
• Heat oil in a kadhai and fry marinated paneer till fully done.
• Also fry other vegetables.
• In a plate arrange fried vegetables and then paneer.
• Garnish with coriander and lemon slices
• Serve tandoori paneer tikka hot with hari chutney.

PANEER TIKKA

Ingredients:
1 Large block of Paneer
1 onion
1 Capsicum
1 Tomato
Few Mushrooms
Finely chopped Coriander leaves
To Marinade:
1/2 cup Curd (plain yogurt)
1 tsp Garlic paste
1 tsp Ginger Paste
2 tsp Tandoori powder
1 tsp cumin (jeera) powder
2 tsp Chaat powder
Salt to taste
Red chili Powder to taste

How to make indian paneer tikka recipe :

• Cut Paneer into long 1/2" thick cubes.
• Cut all vegetables into cubes.
• Mix all ingredients for marinade and keep aside.
• Add the left marinade to the vegetables.
• Brush the marinade to the paneer and refrigerate it for 3 hours.
• Heat oil in a kadhai and fry marinated paneer till fully done.
• Also fry other vegetables.
• In a plate arrange fried vegetables and then paneer.
• Garnish with coriander and lemon slices
• Serve tandoori paneer tikka hot with hari chutney.

PANEER PAKORA

Ingredients:
250 gms Paneer
1 cup Chickpea Flour (Besan)
2 tsp Oil
1 1/2 tsp Salt
1/2 tsp Red chili powder
1-2 Chopped Green Chillies (Jalapeno)
1/2 cup Water

How To Make Paneer Pakora:

• Mix first set of ingredients well.
• Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
• Let batter rest 1/2 hour in a warm place
• Cut the paneer into thick cubes.
• Sprinkle little salt, chili powder on the cubes
• Deep fry in oil that is heated to 375°.
• Drain on paper towels and serve immediately.
• Serve the paneer pakora with coriander or mint chutney

SHAHI PANEER

Ingredients:

200 gms Paneer
2 Medium Onions
1" Ginger
3-4 Garlic Pieces
2 Green chillies
1/2 tsp White Pepper Powder
1 tsp Red Chilli Powder
3/4 tsp Turmeric Powder
1 tsp Garam Masala Powder
3-4 tbsp Cream
1/4 cup Dry fruits (Cashew Nuts, Raisins, Makhane)
1/2 cup Milk
8-10 tbsp Vegetable oil
Salt to taste

Preparation:

• Heat oil in a kadhai.
• Cut paneer into small cubes. Fry over medium heat until light brown.
• Keep the paneer pieces aside.
• Saute the dry fruits in one tablespoon of oil.
• Grind onion, ginger, garlic, green chilli in a blender and make a fine paste.
• Fry the mixture in the remaining oil until golden brown and oil starts separating.
• Add salt, red chilli powder, white pepper, turmeric powder, garam masala. Saute for 1-2 minutes.
• Add milk to make the gravy. Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick.
• Put a portion of the dry fruits in the gravy while it is being cooked. Keep the rest of dry fruits for decorating.
• Finally add paneer cubes and 1 tbsp cream. Heat for 5 minutes.
• Garnish shahi paneer with cream and dry fruits and coriander leaves

How To Make Paneer

Ingredients:
1 litre Milk
11/2tsp vinegar or 1/2tsp lemon juice or citric acid

How to prepare paneer:

• Boil the milk in a pan.
• When it's boiling add lemon juice or vinegar or citric acid which ever you are using, while stirring.
• If citric acid is being used, dissolve it in 2-tbsp water before adding.
• When milk curdles full turn off the gas and keep aside for 5 minutes.
• Pour it on to a cotton/muslin cloth and tie it with a tight knot.
• When all the water is drained from the paneer shape it into a rectangular block.
• Now place the cloth under heavy weight for 2-3 hours before using it.
• Note: Do not throw away the leftover water as it can be used for kneading chapati or paratha dough

PANEER PASANDA

Ingredients:
500 gms Cottage Cheese (Paneer)
6 Onion (Pyaj)
400 gms Tomato (Tamatar)
1 " long piece Ginger (Adrak)
2 Green Chilly (Hari Mirch)
1 cup Cream (Malai)
1 cup Curd (Dahi)
100 Butter
1 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1 tsp Dried Pudina Leaves
1/2 tsp Garam Masala
1/2 cup Milk

How to make paneer pasanda:

• Cut cottage cheese in samll pieces.
• Chop onion very finely.
• Grind tomato, ginger, green chilly,.
• Heat butter in a pan.
• Saute onions till pink in color.
• Then add tomato paste.
• Continue cooking it on medium flame till ghee/oil begins to separate.
• Put off the flame.
• Add cottage cheese, cream , curd, salt, red chili powder, turmeric, garam masala, dried pudina leaves and mix well.
• Keep it aside for an hour.
• Put the pan on the flame and then add milk to the mixture.
• Simmer for 5 minutes and then finally put off the gas.
• Take off the fire and serve hot.
• 
  

PANEER MAKHANI

Ingredients:
250 gms Paneer How to make paneer
200 gms Fresh Cream
200 gms Tomato Puree
2-3 tblsp Butter
2 tblsp Fenugreek leaves (dried kasuri methi)
1/2 tsp Red chilli powder
1/2 tsp Garam masala powder
2-3 Green Chillies
Salt as per taste

How to make paneer butter masala:

• Melt the butter in a pan, add slit green chillies, tomato puree, kasuri methi, salt, red chilli powder and simmer for 4-5 minutes.
• Add the cream and garam masala powder and cook further for 2-3 minutes.
• Add the paneer pieces and cook for a minute. Serve hot garnished with coriander.

PANEER KORMA

Ingredients:
250 gms Cottage Cheese (Paneer) How to make paneer
4 Tomato (Tamatar)
3 Onion (Pyaj)
1 " long piece Ginger (Adrak)
2 Green Chilly (Hari Mirch)
1 cup Mava
1 cup Cream (Malai)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/2 tsp Garam Masala
2 tblsp Clarified Butter (Ghee)

How to make paneer korma:

• Cut paneer in square pieces.
• Grind onion (pyaj), ginger (adrak), green chilly (hari mirch).
• Grate mava.
• Heat clarified butter (ghee) in a pan.
• Add onion (pyaj), tomato (tamatar) paste.
• Continue cooking it on medium flame till ghee/oil begins to separate.
• Add mava, cream (malai).
• Simmer for 2 minutes.
• Add salt, red chili powder (lal mirchi), turmeric (haldi), garam masala.
• Add cottage cheese (paneer) pieceswith 1/2 cup of water
• When the gravy thickens put off the flame.
• Take off the fire and serve hot.

PANEER KOFTA

Ingredients:
For Koftas:
200 gms Cottage Cheese (Paneer)
2 Potato (Aloo)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Garam Masala
2 tblsp Cornflour
Oil for frying

For Gravy
4 Onion (Pyaj)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
1/2 cup Curd (Dahi)
1/2 cup Cashewnut (Kaju) Powder
1/2 tsp Cumin Seed (Jeera)
1/2 tsp Salt
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/4 tsp Garam Masala
1 Bay Leaf (Tej Patta)
2 tblsp Clarified Butter (Ghee)

How to make paneer kofta:

• Boil potatoes and peel them.
• Grate paneer and potatoes.
• Add salt, red chili powder, garam masala, cornflour and mix well.
• Make round balls of this mixture.
• Now heat oil in a pan.
• Fry balls in the oil till brown in color.
• Grind onion and tomatoes together.
• Chop coriander leaves very finely.
• Heat oil in a pan.
• Add cumin seed and bay leaf.
• Add onion, tomato paste and brown it, stirring continously.
• When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala.
• Stir it continously for a minute.
• Then add 2 cup of water.
• Put on the lid and simmer for 5 minutes.
• While serving reheat the gravy and then add koftas to it.
• Garnish it with chopped coriander leaves.

PANEER KOFTA

Ingredients:
For Koftas:
200 gms Cottage Cheese (Paneer)
2 Potato (Aloo)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Garam Masala
2 tblsp Cornflour
Oil for frying

For Gravy
4 Onion (Pyaj)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
1/2 cup Curd (Dahi)
1/2 cup Cashewnut (Kaju) Powder
1/2 tsp Cumin Seed (Jeera)
1/2 tsp Salt
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/4 tsp Garam Masala
1 Bay Leaf (Tej Patta)
2 tblsp Clarified Butter (Ghee)

How to make paneer kofta:

• Boil potatoes and peel them.
• Grate paneer and potatoes.
• Add salt, red chili powder, garam masala, cornflour and mix well.
• Make round balls of this mixture.
• Now heat oil in a pan.
• Fry balls in the oil till brown in color.
• Grind onion and tomatoes together.
• Chop coriander leaves very finely.
• Heat oil in a pan.
• Add cumin seed and bay leaf.
• Add onion, tomato paste and brown it, stirring continously.
• When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala.
• Stir it continously for a minute.
• Then add 2 cup of water.
• Put on the lid and simmer for 5 minutes.
• While serving reheat the gravy and then add koftas to it.
• Garnish it with chopped coriander leaves.

PANEER SANDWICH

Ingredients:
1 loaf Bread
1/2 cup grated Paneer (Cottage Cheese)
1 Tomatoes
1 Onions
2 Green chillies
1/4 tsp Red chilli powder
Salt to taste
Butter as needed

How to make paneer sandwich :

• Chop onions, chillies and tomatoes.
• Mix the grated paneer with chopped vegetables, salt, red chilli powder and keep aside.
• Take two bread slices and butter them, put some paneer mixture on one slice and cover it with other bread slice.
• Put this in sandwich toaster until the bread turns crispy and brown.
• Serve with ketchup.
• 
  

PANEER BHURJI

Ingredients:
200 gms Paneer
1 tbsp Oil
1/4 tsp Cumin seeds
2 Green Chillies
1 Small Onion
1/4 tsp Turmeric Powder
1/2 tsp Garam Masala Powder
1 tsp Ginger-Garlic Paste
1 medium Tomato
1/2 tsp Salt

Preparation:

• Chop the onions, tomatoes and chillies finely.
• Heat oil in a deep bottomed pan, add the cumin seeds, chopped onions and the ginger garlic paste, fry till brown.
• Add the chillies and tomatoes and fry till they are soft and pulpy.
• Add turmeric powder, garam masala powder, salt and little water so that all the masalas are well combined.
• Add grated paneer and fry for 5 minutes till the paneer blends into the masala.
• Garnish with chopped coriander and serve hot.

PALAK PANEER

500gms Fresh Palak (Saag)
100gms Paneer
2 Onions grated Ginger, Garlic paste
5-6 tbsp oil
1 tsp pure ghee
Garam masala to taste
Red chili powder to taste
1 tsp cumin powder
Salt To Taste

How to make sag (palak) paneer:

• Clean and wash palak (spinach) nicely.
• Boil the spinach in water and cool it.
• Now mash it in a mixer.
• Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute.
• Now add onions and fry till golden brown.
• Add all spices except red chili powder.
• Now add the spinach (palak) and little water if needed and cook for 4-5 minutes.
• Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is).
• Add Paneer pieces to the gravy and cook until done.
• Take out in a bowl.
• Just before serving, heat pure ghee in a small pan.
• Hold the pan over bowl, add chili powder and immediately pour on the indian palak paneer.
• Caution: Don't allow chili powder to burn .

MATTAR PANEER

Ingredients:
450gms /1lb shelled Mutter (green peas)
250gms / 1/2lb Paneer How to make paneer
2 medium onions (chopped)
6 cloves garlic (crushed)
1 tbsp grated ginger
2 green chilies (chopped)
250gms / 1/2 lb tomatoes (peeled and sliced)
Salt To Taste
1cup curd / plain yogurt
1 tsp turmeric powder
1 tbsp coriander seeds
4 bay leaves
2 cups water
1/2 cup ghee / vegetable oil
To Garnish :
Garam masala powder
Chopped coriander leaves

Preparation:

• Make a paste by grinding together half the onions, the garlic and coriander seeds.
• Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the paneer to a light brown and remove to drain on a plate.
• Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.
• Add the turmeric and the paste mixture and fry until the ghee starts to separate.
• Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat.
• Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander.

KADHAI PANEER

Ingredients:

250 gms Cottage Cheese (Paneer)
3 Capsicum (Shimla Mirch)
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
1 tsp Red Chili Powder (Lal Mirchi)
2 Bay Leaf (Tej Patta)
4 Cloves (Lavang)
1 piece Cinnamon (Tuj/Dalchini)
Little Orange Color
4 tblsp Clarified Butter (Ghee)

How to make kadhai paneer:

• Cut cottage cheese, capsicum in long pieces.
• Grind onion, tomato, ginger, salt, red chili powder and orange color.
• Mince cloves and cinnamom.
• Heat clarified butter in a pan.
• Add bay leaf, cloves, cinnamon.
• Then add onion, tomato, ginger paste.
• Continue cooking it on medium flame till ghee/oil begins to separate.
• Add paneer and capsicum pieces.
• Cook on low flame.
• When the capsicum are done put off the flame.
• Take off the fire and serve hot.
• Serve with nan or paranthas..

CHILLI PANEER

350 gms Paneer
2 tsp Salt
1 Egg
1/2 cup Corn Flour
1 tsp Ginger-Garlic Paste
2 cups Coarsely Chopped Onions
2 tbsp Sliced Green Chillies
1 tbsp Soya Sauce
2 tbsp Vinegar
1/4 tsp Ajinomoto
Oil for frying
Little Water

-----------------

• Cut the paner into cubes.
• Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the paneer pieces with the mixture.
• Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color.
• Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.
• Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.
• Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.

More Kozambhu

Ingredients :
Vegetables like white pumpkin, chopped
1 tsp cumin seeds
4 red chillies
½ tsp rice flour
4 tsp coconut
1 tsp coconut oil (optional)
4 cups butter milk
¼ tsp haldi
¼ tsp mustard
1 tsp salt to taste
a few curry leaves
a small bunch cilantro, finely chopped


Method :
Wet grind cumin seeds, red chillies, rice flour, coconut, and little salt in buttermilk.
Heat some coconut oil and put the mustard in it.
When they crackle, put curry leaves, little hing, salt, haldi, and the vegetables and sauté this for a few minutes.
Now put the ground paste and the remaining buttermilk to the above and bring this to a boil.
Boil this just for a few minutes. Garnish with cilantro.

Moor Kozambhu

Ingredients :
Vegetables like white pumpkin, chopped
2 tsp toovar dal
1 tsp rice
1 tsp urad dal
½ tsp methi
3 red chillies
2 green chillies
4 tsp coconut
1tsp coconut oil
4 butter milk
¼ tsp haldi
¼ tsp mustard
1 tsp salt to taste
a few curry leaves
a small bunch cilantro, finely chopped

Method :
Soak toovar dal and rice in little water.
Fry urad dal, methi, red chillies and green chillies in coconut oil.
Grind this mixture with the soaked dal, coconut and little salt in butter milk.
Heat some coconut oil, splutter mustard, then add curry leaves, little hing, salt, haldi and the vegetables and fry this for a few minutes.
Add the ground paste and the remaining buttermilk, to the above and bring this to a boil.
Boil this just for a few minutes. Garnish with cilantro.

Moor Kozambhu

Ingredients :
Vegetables like white pumpkin, chopped
2 tsp channa dal
4 red chillies
2 green chillies
½ tsp methi
a small pinch hing
4 tsp coconut
1 tsp coconut oil (optional)
4 cups butter milk
¼ tsp haldi
¼ tsp mustard
1 tsp salt to taste
A few curry leaves
A small bunch cilantro, finely chopped

Method :
Fry channa dal, red chillies, methi, hing and green chillies in little oil.
Grind this mixture with coconut and little salt in buttermilk.
Heat some coconut oil and put the mustard in it.
When they crackle, put curry leaves, little hing, salt, haldi and the vegetables and fry this for a few minutes.
Now put the ground paste and the remaining butter milk to the above and allow it to boil.
Boil this just for a few minutes and garnish with cilantro.

Eggplant Podi Curry

Ingredients :
250 g eggplant, chopped
1 tsp urad dal
1 tsp channa dal
1.5 tsp coriander seeds
4 to 5 red chilli
¼ tsp mustard
4 tsp cooking oil
a small pinch hing
¼ tsp turmeric
¼ tsp tamarind paste
¾ tsp salt

Method :
Dry roast urad dal, channa dal, coriander seeds, red chillies and hing.
Dry grind the above with ¼ tsp salt.
Heat some oil in a pan and put the mustard.
When they crackle, put turmeric, hing and eggplant to this.
Sprinkle little water, and cover it slightly until the eggplant gets cooked.
Now put the remaining salt, tamarind paste, and the ground masala powder.
Stir well and add a 5 tsp of cooking oil.

Cauliflower Manchurian

Ingredients :

Cauliflower florets 1 Cup.
All Purpose Flour 1/2 Cup.
Corn Flour 2 Tbsp.
Oil For Deep Frying.
Chilli Powder 1 Tsp.
Salt To Taste.
Green Chillie,Ginger
& Garlic Paste 1 Tsp.

For Gravy :

Oil 2 Tbsp.
Tomato Sauce 2 Tbsp.
Soy Sauce 1/4 Tbsp.
Salt To Taste.
Corn Flour 1 Tbsp.
Garlic chopped 1 No.
Ginger Chopped 1 Small piece.
Spring onions chopped 1/4 Cup.

Method :

Heat Oil for Deep Frying .
Mix flours,salt & half of ginger,garlic,chilli paste.
Add water to make a thick batter. Dip the flowrets.
Deep fry in oil till crisp & golden brown & drain.

Heat a pan with tbsp of oil & fry the chopped ingredients & set aside.
In the same pan add remaining ginger,garlic,chilli paste,tomato sauce & fry.
Add soy sauce,salt & cornflour mixed with a cup of water. Simmer till thick.
Add Cauliflower fritters, fried ingredients & toss till well coated.
Serve hot.

Fry the cauliflower just before serving ,else they tend to loose their crispness.

www.youtube.com/watch?v=FjLrVethvZY

Dal Rasam

Ingredients:
½ tsp fenugreek seeds
1 tsp jeera
12 pepper corns
1 tbsp (heaped) coriander seeds
1 piece turmeric
¼ pav toovar dal
salt to taste
a piece asafoetida (bengal gram size)
4 red chillies
2 sprigs curry leaves
1 tsp oil
½ bunch coriander leaves
2 green chillies.
4 tsp ghee
1 tamarind lump (marble size)

Method:
Put oil in frying pan.
Roast fenugreek, cumin, pepper, coriander, turmeric, asafoetida, 1 tsp toovar dal, red chillies and curry leaves with oil, in the same sequence, till it becomes brown.
Powder the roasted ingredients together in mixer.
Put the washed toovar dal in boiling water. Cook till half done.
Put slit green chillies and boil well.
Put salt to taste and chopped coriander leaves.
Take out juice from tamarind in a bowl.
Combine the above rasam powder and put the mixture to boiling toovar dal.
Cook till done. Season with mustard and curry leaves in ghee.
Put coriander leaf bits. Cover vessel.

Tomato Soup

Ingredients:
4 large tomatoes
Mint leaves
salt & pepper

Method:

Keep tomatoes in a heavy pan.
Put water and allow it to boil.
Put salt, mint and continue boiling
for 10 minutes.
When cool, blend the tomatoes in a mixer.
Sieve to separate seeds and skin.
If mixer is not available use a soup strainer for 2 minutes.
Ready to serve hot.