Bindi (okra) Masala

Bindi-250gms

Onion-2 medium

Tomato-2medium

Greenchilly-2 slitted

Chilly powder-1tsp

Coriander powder-1tsp

Turmeric powder-1/4 tsp

Salt to taste

Jeera-1/4 tsp

Oil-2tbspns

Method:

1.Cut the Okra 2cms long and set aside

2.Slice the onion,tomato and slit the greenchillies.

3.In a kadai heat 2 tbspns of oil,add jeera after spluttering add the chopped onion and fry till soft.

4.Stir in the tomatoes and add salt.

5.Add the masala and saute for a minute.

6.Finally add the bindi(okra) and fry it for few seconds,close the lid ,and cook in low flame for 10-15 mins.Garnish with finely chopped coriander leaves.

Rajma (kidney beans) Masala

Rajma-1 tin

Red Onion-1 large

Tomato-2 medium

Red Pepper(Capsicum)-1nos

Chilly pdr-1tsp

Salt to taste

oil-1 tbsp

Coriander to garnish

Method:

1.Drain the rajma, wash well and set aside.

2.Finely chop all the vegetables.

3.Heat oil in a pan, add finely chopped onion and saute well.

4.Now stir in the tomatoes, add salt and fry till its soft.

5.Add the chilly powder and after few seconds add the rajma.

6.Finally garnish with coriander leaves.

Quick Potato Curry

Potato-2
Onion-2
Greenchilly-2nos
Tomato-1
Ginger and garlic chopped-1tsp
Chicken masala pdr-2tbsp
Oil-2tspns
Salt to taste.

Method:

Finely slice the onion and cut the potato in chunks.
Heat oil in a kadai and add sliced onion saute till its soft..
Now add the all the other ingredients and fry for 2 mins.
Stir in the masala and pour 1 cup of water and cook it in medium heat for 15-20 mins
Garnish with curry leaves.

Chicken Shahi Korma

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....

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....

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.