Chicken-1/2 kg
Yoghurt-1/2 cup
Tomato-100 gms
Green chilly-6 nos
Ginger garlic paste-2 tsp
Grated Coconut-1/2 cup
Kuskus-1tbsp
Cashew-5-10nos
Spices-2 each(Cinnamon,cardamom,clove)
Garam masala pdr-1 tsp
Oil-2tbsp
salt to taste
Coriander-for garnishing
Method:
Make a fine paste of coconut,kuskus,greenchilly,and cashews.
Heat a kadai add oil and season spices.
Add the finely chopped onion to it and fry till golden brown.Add tomatoes to it and cook till it becomes soft.
Now add to it the ginger garlic paste,the ground masala and garam masala powder, saute till the raw smell goes.
Stir in the chicken to it and when the chicken leaves some wate add to it 2 cups of water and salt cook in medium fire for 15-30 mins.
Garnish with coriander leaves.
Chilly Garlic Mushroom
Mushroom-200gms
Onion-2 medium
Green chillies-6nos
Garlic-2 tbspns chopped
Spring Onion-1 tbspn chopped
Soya sauce-2 tbspns
Oyster sauce-4-5 tbspns
Chilly sauce-2 tbspns
Salt to taste
Oil-1 tbspn
Sugar-a pinch
Cornflour-1 tbspn
Water-1/4 cup
Pepper pdr-1/4 tsp
Method:
Dice the mushroom and onion into chunks.
In a wok heat oil and fry for 5-7 mins and set aside.
Then add to it onion and fry for a min and add garlic and slitted green chilles and fry for a min.
Now add to it all sauces ,salt and pepper.
Whenit starts to boil add to it the fried mushrooms and allow it to boil for 5 mins.
Finally add to it cornflour mixed in water and pour it and boil for 2-3 mins.
Garnish with finbely chopped sping onion.
Serve hot with fried rice,noodles,Nan....
Onion-2 medium
Green chillies-6nos
Garlic-2 tbspns chopped
Spring Onion-1 tbspn chopped
Soya sauce-2 tbspns
Oyster sauce-4-5 tbspns
Chilly sauce-2 tbspns
Salt to taste
Oil-1 tbspn
Sugar-a pinch
Cornflour-1 tbspn
Water-1/4 cup
Pepper pdr-1/4 tsp
Method:
Dice the mushroom and onion into chunks.
In a wok heat oil and fry for 5-7 mins and set aside.
Then add to it onion and fry for a min and add garlic and slitted green chilles and fry for a min.
Now add to it all sauces ,salt and pepper.
Whenit starts to boil add to it the fried mushrooms and allow it to boil for 5 mins.
Finally add to it cornflour mixed in water and pour it and boil for 2-3 mins.
Garnish with finbely chopped sping onion.
Serve hot with fried rice,noodles,Nan....
Peanut Chutney
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....
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