Peanuts-1 cup
Redchilly-6nos
Garlic-2 cloves
Shallots-4 nos
Coriander leaves-2 tbspns chopped
Mustard seeds-1/2 tsp
curry leaves-few
Tamarind-a little
Oil-1 tbspn
Salt to taste.
Method:
Add the peanuts,redchillies,garlic,coriander leaves,shallots,tamarind,salt to a blender and blend well.
Heat a tbspn of oil in a kadai season mustard seeds and curry leaves and pour it over the chutney.
Mix well.Serve with idli,dosa,chapathi,bread....
Kesari/Sooji Ka Halwa
Semolina/Rawa-1 cup
Sugar-11/2-2 cups
Ghee-1 cup
Yellow Food Colour-1/4 tsp
Cashew chopped-2 tbspns
HotWater-21/2 cups
Cardamom Powder-1/2 tsp
Method:
In a heavy bottom pan add a tablespoon of ghee and roast the semolina for 5-7 mins.
Add to it the hot water and stir it well,so that the lumps are not formed.
Mix in the sugar and stir occassionaly,add the colour.
Now pour the ghee and mix well,until the ghee shows separately or make sure that the kesari does not stick to the bottom of the pan.
Sprinkle the cardamom powder and garnish with roasted cashews.
Serve hot or cold.
NB:If you want to make pineapple kesari just add 1/2 cup of chopped pineapple when the semolina is cooked.
Sugar-11/2-2 cups
Ghee-1 cup
Yellow Food Colour-1/4 tsp
Cashew chopped-2 tbspns
HotWater-21/2 cups
Cardamom Powder-1/2 tsp
Method:
In a heavy bottom pan add a tablespoon of ghee and roast the semolina for 5-7 mins.
Add to it the hot water and stir it well,so that the lumps are not formed.
Mix in the sugar and stir occassionaly,add the colour.
Now pour the ghee and mix well,until the ghee shows separately or make sure that the kesari does not stick to the bottom of the pan.
Sprinkle the cardamom powder and garnish with roasted cashews.
Serve hot or cold.
NB:If you want to make pineapple kesari just add 1/2 cup of chopped pineapple when the semolina is cooked.
Mango Lassi
Mango Pulp-1 cup
Yoghurt-2 cups
Sugar-2 tbspn
Method:
Blend the above ingredients in a blender for 3-5 mins
Refrigerate for 3-4 hrs and serve.
NB:If mango pulp is not available,can make it with the fresh mangoes.
Yoghurt-2 cups
Sugar-2 tbspn
Method:
Blend the above ingredients in a blender for 3-5 mins
Refrigerate for 3-4 hrs and serve.
NB:If mango pulp is not available,can make it with the fresh mangoes.
Fruit Smoothie
Apple-2 medium
Banana-2 medium
Grapes-1 bunch
Apple juice-2 cups
Method:
Finely chop all the fruits and put it in the blender.Blend well till it becomes smooth.
Refrigerate for 2-3 hrs and serve.
Banana-2 medium
Grapes-1 bunch
Apple juice-2 cups
Method:
Finely chop all the fruits and put it in the blender.Blend well till it becomes smooth.
Refrigerate for 2-3 hrs and serve.
Green Peas Masala.
Green peas-200gms
Onion-2
Tomato-2
Ginger garlic paste-1 tsp
Chilly powder-1tbspn
Coriander powder-1tbspn
Turmeric powder-1/4tsp
Garam masala powder-1 tsp
Jeera-1/2 tsp
Salt to taste
Oil-2 tbspns
Coriander leaves for garnishing
Method:
Click here for method of preparing with video
Onion-2
Tomato-2
Ginger garlic paste-1 tsp
Chilly powder-1tbspn
Coriander powder-1tbspn
Turmeric powder-1/4tsp
Garam masala powder-1 tsp
Jeera-1/2 tsp
Salt to taste
Oil-2 tbspns
Coriander leaves for garnishing
Method:
Click here for method of preparing with video
Moru Kaachiyathu(Curd Curry)
Yoghurt-3 cups(whipped)
Onion-1 medium
Ginger-1 tsp chopped
Greenchilly-2 nos chopped
Tomato-1 nos
Curry leaves-few
Turmeric powder-1/4 tsp
Salt to taste
Oil-2 tspns
Jeera-1/2 tsp
Mustard seeds-1/2tsp
Method:
Click here for method of preparing with video
Onion-1 medium
Ginger-1 tsp chopped
Greenchilly-2 nos chopped
Tomato-1 nos
Curry leaves-few
Turmeric powder-1/4 tsp
Salt to taste
Oil-2 tspns
Jeera-1/2 tsp
Mustard seeds-1/2tsp
Method:
Click here for method of preparing with video
Ghee rice
Basmati rice-2 cups
Ginger garlic paste-1 tbspn
Onion-2 medium
Cashews-10-15 nos
Cinnamon-2
Clove-4
Cardamom-4
Salt to taste
Ghee-2 tbspns
Oil- for deep frying the onions.
Water-3 cups
Method:
Click here to read about the method of preparing
Ginger garlic paste-1 tbspn
Onion-2 medium
Cashews-10-15 nos
Cinnamon-2
Clove-4
Cardamom-4
Salt to taste
Ghee-2 tbspns
Oil- for deep frying the onions.
Water-3 cups
Method:
Click here to read about the method of preparing
Mutton Pepper Fry/Malabar Style
Shallots-2 cups chopped
Green chilly-6
Mutton-1/2 kg
Chilly Powder-2tbspns
Coriander Powder-2 tbspns
Turmeric powder-1 tsp
Ginger-1 tbspn(chopped)
Gingergarlic paste-1 tbspn
Mustard seeds-1 tspn
Curry leaves-few
Coconut oil-2tbspns
Salt to taste.
Method:
Click Here to read about Method of Preparing
Green chilly-6
Mutton-1/2 kg
Chilly Powder-2tbspns
Coriander Powder-2 tbspns
Turmeric powder-1 tsp
Ginger-1 tbspn(chopped)
Gingergarlic paste-1 tbspn
Mustard seeds-1 tspn
Curry leaves-few
Coconut oil-2tbspns
Salt to taste.
Method:
Click Here to read about Method of Preparing
Chinese chicken noodles/chowmein
Egg noodles-200gms
Onion-2 nos
Capsicum/Green pepper-1 nos
Shredded chicken-1/2 cup
Egg-2 nos
Salt and pepper to taste
Soya sauce-2 tbspns
Sweet chilly sauce-1 tbspn
Aginomotto-a pinch(optional)
Oil-1 tbspn
Spring onion-for garnishing
Method:
Cook the noodles adding salt and a tsp of oil,drain and set aside.
Slice the onion and capsicum.
Scramble the eggs.
Heat oil in a wok add the onion and fry for a min.
Now add to it capsicum and stir it for a min.
When the onion and capsicum gets stir fried add to it shredded chicken and saute till the chicken turns brown.
To it add the scrambled eggs and noodles.
Stir once and add the sauces,aginomotto and toss the noodles till it gets very well blended in the sauce.
Add salt and pepper to taste.
Garnish with spring onion.
Video Section:
Onion-2 nos
Capsicum/Green pepper-1 nos
Shredded chicken-1/2 cup
Egg-2 nos
Salt and pepper to taste
Soya sauce-2 tbspns
Sweet chilly sauce-1 tbspn
Aginomotto-a pinch(optional)
Oil-1 tbspn
Spring onion-for garnishing
Method:
Cook the noodles adding salt and a tsp of oil,drain and set aside.
Slice the onion and capsicum.
Scramble the eggs.
Heat oil in a wok add the onion and fry for a min.
Now add to it capsicum and stir it for a min.
When the onion and capsicum gets stir fried add to it shredded chicken and saute till the chicken turns brown.
To it add the scrambled eggs and noodles.
Stir once and add the sauces,aginomotto and toss the noodles till it gets very well blended in the sauce.
Add salt and pepper to taste.
Garnish with spring onion.
Video Section:
Macaroni Cheese/Pasta
Pasta/Macaroni- 100gms
Grated cheddar cheese-2 cups
Milk-2 cups
Plain flour/Maida-1 tbspn
Butter-2 tbspns
Salt and pepper to taste.
Olive oil-1tsp
Method:
Cook the pasta in boiling water adding salt and olive oil.
Drain in a colander and set aside.
For the cheese sauce:
In a heavy bottom sauce pan heat butter in medium fire .
Add to it a tbspn of plain flour and saute for 3-5 mins.
Now pour the milk and bring it to boil,we have to stir continously with a whisk so that the lumps are not formed.
When it starts to thicken add 1 1/2 cups of grated cheese and stir continously.
Switch off the heat and stir in the pasta.
Add salt and pepper to taste.
Serve hot with rest of the grated cheese.
Video Section:
Grated cheddar cheese-2 cups
Milk-2 cups
Plain flour/Maida-1 tbspn
Butter-2 tbspns
Salt and pepper to taste.
Olive oil-1tsp
Method:
Cook the pasta in boiling water adding salt and olive oil.
Drain in a colander and set aside.
For the cheese sauce:
In a heavy bottom sauce pan heat butter in medium fire .
Add to it a tbspn of plain flour and saute for 3-5 mins.
Now pour the milk and bring it to boil,we have to stir continously with a whisk so that the lumps are not formed.
When it starts to thicken add 1 1/2 cups of grated cheese and stir continously.
Switch off the heat and stir in the pasta.
Add salt and pepper to taste.
Serve hot with rest of the grated cheese.
Video Section:
Onion Chutney
Onion-2 medium
Redchillies-6 nos
Mustard seeds-1 tsp
Urad dal-1 tbspn
Curry leaves-few
Tamarind-a small piece
Oil-1 tbspn
Salt to taste
Method:
Finely slice the onion.
Heat oil in a kadai add after spluttering mustard seeds,add urad dal and fry till golden brown.
Add to it redchillies,curry leaves and onion and fry till the onion turns soft.
To it add the tamarind and salt and fry for a minute.
Allow it to cool .
Grind in the mixer and serve with idli,dosa.....
Video Section:
Redchillies-6 nos
Mustard seeds-1 tsp
Urad dal-1 tbspn
Curry leaves-few
Tamarind-a small piece
Oil-1 tbspn
Salt to taste
Method:
Finely slice the onion.
Heat oil in a kadai add after spluttering mustard seeds,add urad dal and fry till golden brown.
Add to it redchillies,curry leaves and onion and fry till the onion turns soft.
To it add the tamarind and salt and fry for a minute.
Allow it to cool .
Grind in the mixer and serve with idli,dosa.....
Video Section:
Channa Masala
Chickpeas/channa-1 cup
Onion-2 medium
Tomatoes-2 medium
GreenChillies-3
Ginger garlic paste-1 tbspn
Chilly powder-2 tsp
Coriander powder-2 tsp
Turmeric powder-1/4 tsp
Salt to taste
Jeera powder-1/2 tsp
Garam masala powder-3/4 tsp
Oil-2tbspns
Coriander-for garnishing
Method:
Soak the chickpeas over night.Pressure cook it till its done.
Finely chop onion,tomatoes and green chillies.
In a kadai heat oil add chopped onion and fry till golden brown.
Now add to it green chillies and tomatoes and saute till it becomes soft.
Add to it ginger garllic paste and all the powders,except garam masala.
When the oil separates add the chickpeas and salt.
Allow it to boil till the gravy thickens.
Finally put garam masala and garnish with freshly chopped coriander.
Video Section:
Onion-2 medium
Tomatoes-2 medium
GreenChillies-3
Ginger garlic paste-1 tbspn
Chilly powder-2 tsp
Coriander powder-2 tsp
Turmeric powder-1/4 tsp
Salt to taste
Jeera powder-1/2 tsp
Garam masala powder-3/4 tsp
Oil-2tbspns
Coriander-for garnishing
Method:
Soak the chickpeas over night.Pressure cook it till its done.
Finely chop onion,tomatoes and green chillies.
In a kadai heat oil add chopped onion and fry till golden brown.
Now add to it green chillies and tomatoes and saute till it becomes soft.
Add to it ginger garllic paste and all the powders,except garam masala.
When the oil separates add the chickpeas and salt.
Allow it to boil till the gravy thickens.
Finally put garam masala and garnish with freshly chopped coriander.
Video Section:
Tomato Chutney
Tomato-4 nos
Onion-2 nos
Green chilly-4
Dried red chillies-3 nos
Mustard seed-1/2 tsp
Oil-1/2 tbspn
Salt to taste
Curry leaves-few
Method:
Cut the onion and tomatoes into medium peices.
Heat a tbspn of oil in a kadai add onion and saute till its soft.
Now add to it green chilles and redchillies and saute for a min.
To it add the tomatoes and stir it occasionally for a sec.
Switch off the heat,allow it to cool .
Transfer it to a mixer/blender, grind it to a coarse paste adding salt.
Make a seasoning of mustard and curry leaves and pour it over the chutney.
Video Section:
Onion-2 nos
Green chilly-4
Dried red chillies-3 nos
Mustard seed-1/2 tsp
Oil-1/2 tbspn
Salt to taste
Curry leaves-few
Method:
Cut the onion and tomatoes into medium peices.
Heat a tbspn of oil in a kadai add onion and saute till its soft.
Now add to it green chilles and redchillies and saute for a min.
To it add the tomatoes and stir it occasionally for a sec.
Switch off the heat,allow it to cool .
Transfer it to a mixer/blender, grind it to a coarse paste adding salt.
Make a seasoning of mustard and curry leaves and pour it over the chutney.
Video Section:
Navarathna Korma/Vegetable Korma
Carrot-1 nos
Beans-4-5 nos
Potatoes-4 nos
Cauliflower-few florets
Green peas-1/2 cup
Onion-2 nos
Green chillies-8-10nos
Tomato-1 nos
Salt to taste
Whole spices-2 each(cinnamon,clove,cardamom)
Oil-4 tbspns
Pepper powder-1/4 tsp
Sugar-1/2 tsp
Coriander leaves-1 bunch
Yoghurt-1 tbspn
Ginger/garlic paste-1/2 tsp
Dry fruits-1 tbspn
Cashews-1 tbspn
Kuskus-1 tbspn
Fruits-1/4 cup chopped(pineapple,apple,grapes)
Fresh cream-1 tbspn
Method:
Finely chop all the vegetables.
Make a paste of kuskus and cashews.
Heat Oil in a kadai add the whole spices and saute onion till golden brown.
Now add to it chopped vegetables one at a time.
Close and cook it for 5 mins.
When thevegetables are 3/4 cooked add ginger garlic paste,kuskus and cashew paste and yoghurt stir well.
Pour some water to the masala and cook for 5-7 mins.
Now add the fresh fruits and dried fruits and allow it to cook for another 5 mins.
Garnish with finely chopped coriander leaves.
Add fresh cream after removing from heat.
NB:Can add1/4 tsp of turmeric powder if colour needed.
Video Section:
Beans-4-5 nos
Potatoes-4 nos
Cauliflower-few florets
Green peas-1/2 cup
Onion-2 nos
Green chillies-8-10nos
Tomato-1 nos
Salt to taste
Whole spices-2 each(cinnamon,clove,cardamom)
Oil-4 tbspns
Pepper powder-1/4 tsp
Sugar-1/2 tsp
Coriander leaves-1 bunch
Yoghurt-1 tbspn
Ginger/garlic paste-1/2 tsp
Dry fruits-1 tbspn
Cashews-1 tbspn
Kuskus-1 tbspn
Fruits-1/4 cup chopped(pineapple,apple,grapes)
Fresh cream-1 tbspn
Method:
Finely chop all the vegetables.
Make a paste of kuskus and cashews.
Heat Oil in a kadai add the whole spices and saute onion till golden brown.
Now add to it chopped vegetables one at a time.
Close and cook it for 5 mins.
When thevegetables are 3/4 cooked add ginger garlic paste,kuskus and cashew paste and yoghurt stir well.
Pour some water to the masala and cook for 5-7 mins.
Now add the fresh fruits and dried fruits and allow it to cook for another 5 mins.
Garnish with finely chopped coriander leaves.
Add fresh cream after removing from heat.
NB:Can add1/4 tsp of turmeric powder if colour needed.
Video Section:
Sweet and sour chicken
Chicken -1 kg(boneless)
Corn flour-100 gms
Maida/palin flour-50 gms
Egg-2 nos
Soya sauce-1 tbspn
Chilly sauce-1 tbspn
Tomato sauce-2 tbspns
Red colour-1/2 tsp
Oil-100ml
Onion-200gms
Capsicum-1 nos
Celery-1 stick
Tomato-1 medium
Garlic-4 cloves(chopped)
Spring onion-2 nos
Pine apple-1 slice
Chicken stock-2 cups
Method:
Clean and cut the chicken into medium pieces.
Make a batter of corn flour,plain flour,chilly sauce,salt and beaten egg.
Dip the chicken peices in the batter and deep fry.
Cut the onion,capsicum,celery,tomato into quarters.
Heat oil in a pan,saute the abouve vegetables one at a time for a minute,except toato and pineapple.
When the vegetables gets half cooked add the sauces.
Now add the chicken stock and allow it to boil for 5 mins.
Add the fried chicken to it and add salt if needed.
When the chicken gets well blended in the sauce,add tomato and pineapple pieces.
Garnish with spring onion.
Corn flour-100 gms
Maida/palin flour-50 gms
Egg-2 nos
Soya sauce-1 tbspn
Chilly sauce-1 tbspn
Tomato sauce-2 tbspns
Red colour-1/2 tsp
Oil-100ml
Onion-200gms
Capsicum-1 nos
Celery-1 stick
Tomato-1 medium
Garlic-4 cloves(chopped)
Spring onion-2 nos
Pine apple-1 slice
Chicken stock-2 cups
Method:
Clean and cut the chicken into medium pieces.
Make a batter of corn flour,plain flour,chilly sauce,salt and beaten egg.
Dip the chicken peices in the batter and deep fry.
Cut the onion,capsicum,celery,tomato into quarters.
Heat oil in a pan,saute the abouve vegetables one at a time for a minute,except toato and pineapple.
When the vegetables gets half cooked add the sauces.
Now add the chicken stock and allow it to boil for 5 mins.
Add the fried chicken to it and add salt if needed.
When the chicken gets well blended in the sauce,add tomato and pineapple pieces.
Garnish with spring onion.
Ennai Kathrikai/ Brinjal Curry
Brinjal -1/2 kg
Onion-2 medium
Tomato-2 medium
Green chillies-4
Ginger garlic paste-1 tbspn
Mustard seeds-1/2 tsp
Methi seeds-1/4 tsp
Sesame seeds-1/2 tsp
Chilly powder-1 tbspn
Turmeric powder-1/4 tsp
Salt to taste
Oil for deep frying
Curry leaves-few
Method:
Chop finely onion, tomatoes and slit the green chillies.
Slice the brinjal into 4 pieces, deep fry and keep aside.
Heat 4tbspns of oil in a kadai, add mustard seeds, after spluttering add methiseeds, sesame seeds and curry leaves fry for a sec.
Now add onion to it and fry till golden brown, stir in the chopped tomatoes and fry till it becomes soft.
Add in chilly powder, turmeric powder and ginger garlic paste, fry till the oil separates.
Now add 1/2 cup of water to the masala and allow it to boil for 2 mins.
Stir in the fried brinjal till the oil separates.
Video Section
Onion-2 medium
Tomato-2 medium
Green chillies-4
Ginger garlic paste-1 tbspn
Mustard seeds-1/2 tsp
Methi seeds-1/4 tsp
Sesame seeds-1/2 tsp
Chilly powder-1 tbspn
Turmeric powder-1/4 tsp
Salt to taste
Oil for deep frying
Curry leaves-few
Method:
Chop finely onion, tomatoes and slit the green chillies.
Slice the brinjal into 4 pieces, deep fry and keep aside.
Heat 4tbspns of oil in a kadai, add mustard seeds, after spluttering add methiseeds, sesame seeds and curry leaves fry for a sec.
Now add onion to it and fry till golden brown, stir in the chopped tomatoes and fry till it becomes soft.
Add in chilly powder, turmeric powder and ginger garlic paste, fry till the oil separates.
Now add 1/2 cup of water to the masala and allow it to boil for 2 mins.
Stir in the fried brinjal till the oil separates.
Video Section
Quick&Easy Chicken Fry
Chicken-1 kg
Chilly powder-2 tbspns
Coriander powder-2 tbspns
Turmeric powder-1/2 tsp
Garam masala powder-1 tbspn
Ginger garlic paste-2 tbspns
Oil for shallow frying
Salt to taste.
Method:
Clean and cut the chicken into medium pieces.
Marinate the chicken using the above masala for atleast an hour.
In a Kadai add the marinated chicken and cook the chicken adding a little water.
Allow it to cool.
Now in a nonstick kadai pour oil and shallow fry the chicken turning around occasionally.
Chilly powder-2 tbspns
Coriander powder-2 tbspns
Turmeric powder-1/2 tsp
Garam masala powder-1 tbspn
Ginger garlic paste-2 tbspns
Oil for shallow frying
Salt to taste.
Method:
Clean and cut the chicken into medium pieces.
Marinate the chicken using the above masala for atleast an hour.
In a Kadai add the marinated chicken and cook the chicken adding a little water.
Allow it to cool.
Now in a nonstick kadai pour oil and shallow fry the chicken turning around occasionally.
Dal Tadka
Toor dal-1 cup
Garlic-4 cloves
Turmeric powder-1/4 tsp
Chilly powder-1 tsp
Jeera-1/4 tsp
Onion-1 large
Tomatoes-2 nos
Green chillies-2
Coriander leaves- for garnishing
Ginger garlic paste-1/2 tsp
Salt to taste
Oil-1 tbspn
Ghee-1tbspn
Method:
Cook the dal adding turmeric powder and garlic clove.Mash well.
Finely chop onion,tomatoes and green chillies.
In a kadai heat oil and ghee after seasoning with jeera add chopped onion and fry till golden brown.
Now add tomatoes to it and saute till it becomes soft.
Add the ginger garlic paste,chilly powder,salt to it and fry till the oil separates.
Stir in the dal to it and allow it to to boil for 5-7 mins
Garnish with coriander leaves.
Video Section
Garlic-4 cloves
Turmeric powder-1/4 tsp
Chilly powder-1 tsp
Jeera-1/4 tsp
Onion-1 large
Tomatoes-2 nos
Green chillies-2
Coriander leaves- for garnishing
Ginger garlic paste-1/2 tsp
Salt to taste
Oil-1 tbspn
Ghee-1tbspn
Method:
Cook the dal adding turmeric powder and garlic clove.Mash well.
Finely chop onion,tomatoes and green chillies.
In a kadai heat oil and ghee after seasoning with jeera add chopped onion and fry till golden brown.
Now add tomatoes to it and saute till it becomes soft.
Add the ginger garlic paste,chilly powder,salt to it and fry till the oil separates.
Stir in the dal to it and allow it to to boil for 5-7 mins
Garnish with coriander leaves.
Video Section
Cabbage Stir Fry
Cabbage-2 cups shredded
Onion-2 large sliced
Green chillies-4 nos
Ginger chopped-1 tbspn
Pepper pdr-1/2 tsp
Turmeric powder-1/4 tsp
Salt to taste
Oil-1 Tbsp
Mustard seeds-1/2 tsp
Curry leaves-few
Method:
Mix together cabbage,onion,green chillies,ginger,pepper powder,turmeric powder and salt.
In a non stick kadai heat oil and add mustard seeds and curry leaves.
Now add to it the hand mixed ingredient and saute well for a minute.
Close it with a lid and cook for 5 mins.
Stir fry and serve hot.
Video Section:
Onion-2 large sliced
Green chillies-4 nos
Ginger chopped-1 tbspn
Pepper pdr-1/2 tsp
Turmeric powder-1/4 tsp
Salt to taste
Oil-1 Tbsp
Mustard seeds-1/2 tsp
Curry leaves-few
Method:
Mix together cabbage,onion,green chillies,ginger,pepper powder,turmeric powder and salt.
In a non stick kadai heat oil and add mustard seeds and curry leaves.
Now add to it the hand mixed ingredient and saute well for a minute.
Close it with a lid and cook for 5 mins.
Stir fry and serve hot.
Video Section:
Semiya Payasam/Vermicelli Pudding
Semiya/vermicelli-1 cup
Sugar-1 cup
Milk-8 cups
Cardamon-5 nos(powdered)
Cashews-1tbspn chopped
Raisins-1 tbspn
Ghee/Clarified butter-3 tbspns
Method:
In a sauce pan heat 2 tbspns of ghee,add vermicelli and fry till golden brown.
Add milk and sugar to it and cook till the vermicelli gets cooked.
Now add the cardamom powder to it .
In a separate kadai heat remaining ghee and fry the cashews and raisin and pour it over the payasam.stir well.
Video Section:
Sugar-1 cup
Milk-8 cups
Cardamon-5 nos(powdered)
Cashews-1tbspn chopped
Raisins-1 tbspn
Ghee/Clarified butter-3 tbspns
Method:
In a sauce pan heat 2 tbspns of ghee,add vermicelli and fry till golden brown.
Add milk and sugar to it and cook till the vermicelli gets cooked.
Now add the cardamom powder to it .
In a separate kadai heat remaining ghee and fry the cashews and raisin and pour it over the payasam.stir well.
Video Section:
Rogan Josh/Mutton in rich gravy
Mutton/lamb-1 kg
coriander seeds -1 tbspn
cumin seeds-2tspns
Kuskus/Poppy seeds-3/4 tbspn
Almond/badam-15 nos
Cardamom-2
Peppercorns-1/2 tsp
Cloves-4 nos
Cinnamon-2 small pieces
Bay leaf-2nos
Grated coconut-2 tbspns
Redchillies-6 nos
Ginger-2 tbspns chopped
Garlic-2tbspns chopped
Oil-1/4 cup
Onion-2 chopped
Tomato-2 chopped
Turmeric powder-1 tsp
Paprika/Kashmiri chilly powder-1tbspn
Yoghurt-1/2 cup
Salt to taste
Water-1 cup
Method:
In a pan dry roast coriander seeds,cumin,poppy seeds,almond,cardamom,peppercorns,clove,redchillies,and grated coconut and grind it to a smooth paste adding ginger and garlic with little water.
Heat oil in a pressure pan/cooker season with cinnamon and bayleaves.Add onion to it and fry till golden brown.
Now add tomatoes to it and saute till its soft.Add the ground paste,turmeric and chilly powder and stir well.
Stir in the curd and saute it till its well blended.Mix well till the oil separates.
Add the mutton to it and fry till the meat is slightly browned.
Add water and salt ,close the cooker and bring it to full pressure on hight heat and simmer it and cook for 15 minutes.
Video Section:
coriander seeds -1 tbspn
cumin seeds-2tspns
Kuskus/Poppy seeds-3/4 tbspn
Almond/badam-15 nos
Cardamom-2
Peppercorns-1/2 tsp
Cloves-4 nos
Cinnamon-2 small pieces
Bay leaf-2nos
Grated coconut-2 tbspns
Redchillies-6 nos
Ginger-2 tbspns chopped
Garlic-2tbspns chopped
Oil-1/4 cup
Onion-2 chopped
Tomato-2 chopped
Turmeric powder-1 tsp
Paprika/Kashmiri chilly powder-1tbspn
Yoghurt-1/2 cup
Salt to taste
Water-1 cup
Method:
In a pan dry roast coriander seeds,cumin,poppy seeds,almond,cardamom,peppercorns,clove,redchillies,and grated coconut and grind it to a smooth paste adding ginger and garlic with little water.
Heat oil in a pressure pan/cooker season with cinnamon and bayleaves.Add onion to it and fry till golden brown.
Now add tomatoes to it and saute till its soft.Add the ground paste,turmeric and chilly powder and stir well.
Stir in the curd and saute it till its well blended.Mix well till the oil separates.
Add the mutton to it and fry till the meat is slightly browned.
Add water and salt ,close the cooker and bring it to full pressure on hight heat and simmer it and cook for 15 minutes.
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Cauliflower Manchurian
Cauliflower-1 medium
Onion-2 medium
Capsicum-1
Ginger -1 tbspn chopped
Garlic-1 tbspn chopped
GreenChilly-1 tbspn chopped
Spring onion-for garnishing
Salt to taste
Cornflour-2 tbspns
Plainflour/Maida-2 tbspns
Ginger garlic paste-1/2 tsp
Soya sauce-3 tbspns
Tomato sauce-3 tbspns
Chilly sauce-1 tbspn
Sugar-1/2 tsp
Pepper powder-1/2 tsp
Egg-1 nos(optional)
Oil for deep frying
Method:
Clean and cut the cauliflower into florets.
Finely chop onion and capsicum.
Make a thick batter of plain flour,corn flour,ginger garlic paste,egg,salt,1 tspns of all sauces and keep aside.
Dip the cauliflower florets in this batter and deep fry till golden colour.
For Making sauce:
In a non stick kadai heat 2 tbspns of oil and add onion to it and saute till its becomes soft.
To it add the finely chopped ginger,garlic, green chilly and fry it for a min.
Then add capsicum,saute for a min.
Now add the sauces and stir for a sec.
Add 1/4 cup of water to it, add salt,sugar and pepper powder.
when the sauce gets thickened add the fried cauliflower and toss till its well coated.
Garnish with chopped spring onion.
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Onion-2 medium
Capsicum-1
Ginger -1 tbspn chopped
Garlic-1 tbspn chopped
GreenChilly-1 tbspn chopped
Spring onion-for garnishing
Salt to taste
Cornflour-2 tbspns
Plainflour/Maida-2 tbspns
Ginger garlic paste-1/2 tsp
Soya sauce-3 tbspns
Tomato sauce-3 tbspns
Chilly sauce-1 tbspn
Sugar-1/2 tsp
Pepper powder-1/2 tsp
Egg-1 nos(optional)
Oil for deep frying
Method:
Clean and cut the cauliflower into florets.
Finely chop onion and capsicum.
Make a thick batter of plain flour,corn flour,ginger garlic paste,egg,salt,1 tspns of all sauces and keep aside.
Dip the cauliflower florets in this batter and deep fry till golden colour.
For Making sauce:
In a non stick kadai heat 2 tbspns of oil and add onion to it and saute till its becomes soft.
To it add the finely chopped ginger,garlic, green chilly and fry it for a min.
Then add capsicum,saute for a min.
Now add the sauces and stir for a sec.
Add 1/4 cup of water to it, add salt,sugar and pepper powder.
when the sauce gets thickened add the fried cauliflower and toss till its well coated.
Garnish with chopped spring onion.
Video Section:
Potato Stew
Potato-1/2 kg
Video Section:
Onion-2 nos
Green chillies-6 nos
Ginger chopped-1 tsp
Coconut milk-2 cups
Oil-2 tsp
Salt to taste
Method:
Slice the onion and slit green chillies.
Boil and mash the potatoes.
In a kadai, add the sliced onion and fry till its soft.
Now add the green chillies and ginger to it and saute for a min.
Add to it the mashed potatoes and mix well.
Finally add the coconut milk to it and bring it to boil and add salt to taste.
Switch off the heat and garnish with curry leaves.
Video Section:
Prawn Roast/Chemmeen Ulathu
Prawn-250 gms
Video Section:
Chilly powder- 2 tsp
Turmeric powder- 1/4 tsp
Pepper powder- 1/2 tsp
Shallots- 1/4 cup
Green chilly- 2nos
Ginger- 1 small piece
Garlic clove- 4 nos
Onion- 1 medium
Curry leaves- few
Coconut oil- 2 tbspns
Salt to taste
Method:
Peel and clean the prawns.
Crush the shallots, ginger, greenchillies and garlic.
Cook the prawn adding chilly powder, turmeric powder, pepper powder, salt and crushed masala adding a little water till the prawns are cooked.
Heat oil in a kadai add curry leaves and finely chopped onion, fry till golden brown.
Add the cooked prawn along with the masala to it and roast till the oil separates.
Video Section:
Egg Fried Rice
Basmati Rice- 1 cup
Video Section:
Egg- 2 nos
Spring Onion- a small bunch
Capsicum- 1
Green Peas- 1/2 cup
Aginomotto- a pinch(optional)
Salt- to taste
Oil- 3 tbspns
Pepper powder- 1/2 tsp
Method:
Wash and cook the rice till its done.
Finely chop the spring onion and capsicum.
Boil the green peas and keep aside.
Scramble the eggs finely.
In a wok, heat oil and add the spring onion, fry for a minute.
Add the capsicum to it and saute for a minute.
Now add the scrambled eggs and peas to it and mix well.
Finally add the rice, aginomotto, salt, pepper powder and toss well.
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