Rajma Soya Fry


Ingredients:

Cooked Rajma 1 cup

Cooked soya 1 cup

Onion 2 big

Garlic 3 to 5 pods

Ginger 1 big piece

Coriander pdr 1 Tbsp

Turmeric pdr 1/2 Tsp

Garam masala 1/2 Tsp

Pepper pdr 1/2 Tsp

Chilly pdr 2 Tsp

Musatrd seeds

Curry leaves

Salt

Oil

Soak rajma overnight and cook it with salt and keep it aside.
 
Cook soya in boiling water for 15 min and squeeze out the excess water.
 
Chop it and keep it aside.
 
Heat oil in a kadai and add mustard seeds.
 
When it splutters, add curry leaves, sliced onion, ginger and garlic.
 
 Saute till it turns light brown.
 
Reduce the heat and add the chilly, coriander, turmeric, garam masala and pepper pdr into it and roast it well.
 
Then add the chopped soya and mix it well. When it turns brown, add the cooked rajma and fry it well till it turns dry.
 
 
    my BEST FRIEND TINA's recipe.

chicken

Ingredients






Chicken - 1 lb(500 gms) -Large pieces, preferably thighs



Chili Powder - 1 tsp



Turmeric Powder - 1/2 tsp



Yogurt - 1 tbsp



Gharam masala - As required(or use whole cloves, cinnamon, star anise and basil leaves)



Ginger - One piece - thinly sliced



Green Chili -2 -thinly sliced



Garlic - 2 large pods(10 small pods) - thinly sliced



Onion - 1/2 medium size - sliced



Tomato - 1 small - sliced



water - 1/4 cup(for cooking Chicken)



salt - according to taste



Basmati Rice - 2 cups ( Malabar Biriyani uses a special small grain rice called Jeeraga samba rice, it has a special fragrance enhancing the biriyani taste, But it is not always available in other parts of the world.)



Onion -1 medium - sliced thinly for frying



Raisins and Cashews(Optional)



Water - 4 cups



Ghee(Clarified Butter) - 2 tsp



Vegetable oil - 1 tsp



Pudina(mint leaves) and coriander leaves -thinly sliced.



Preparation method:





Clean the Chicken pieces add chili powder, turmeric powder,gharam masala(or whole masala like cloves, cinnamon, star anise, basil leaves for best taste). Coarse grind Green chili, garlic and ginger and add to chicken pieces. Add yogurt and mix well. Keep it aside for 15 minutes .







Cook the Chicken with 1/4 cup of water in a thick bottomed vessel until the chicken is cooked(around 30 minutes, meat should stay on bones). Keep the vessel covered during cooking.Warm up the 4 cups of water near boil.Take the cooked chicken pieces out of the liquids remaining in the vessel and measure the liquid remaining.



Wash the Basmati rice with water to remove any impurities.



In a thick bottom vessel(must have a properly fitting lid), add the oil and ghee and heat it.



Fry the onion slices over low heat till golden brown, separate from oil and keep it aside.



Fry Cashew and raisins and keep it aside.Add the basmati rice to the oil and fry for 1 minute(just warm up only, so that rice is covered with oil) Add the remaining liquid from Chicken to the rice Add the enough warm water so that total liquid in rice is around 3 and 1/2 cups.(Rice cooking time and water requirements varies by variety of rice, add the remaining water if rice dries up)Add salt to taste and some gharam masala or whole spices.







Cook the rice at high heat till the water starts boil and cover the lid and Cook at low heat till the rice absorbs all the water(This is the tricky as there are chances that rice sticks to the bottom if dries up, or the rice is not cooked properly, make sure the the water used is slightly less than the amount of rice and cook at low heat and check the rice when you see the steam coming out of the rice almost stops). When complete, rice must be soft, but it should not stick to each other







In a pan add 1/2 of the rice as a layer at bottom and then add the chicken pieces and spread half of the pudina and coriander leaves and the fried onions and nuts..again spread a layer of rice and add nuts ..and again spread remaining rice .add 1/4 tp garam masala

Garnish with remaining Pudina and Coriander leaves, fried onions , cashew and raisins. cover the pan tightly to dum the biriyani.cook in low heat for 5 -8 minutes..!

You can replace the ingredients with store bought ginger garlic paste, biriyani masala etc.

CRISPY FINGER MILLET(RAGI) DOSA

 again with a stolen recipe [;)][;)]..a must try..!
Ingredients


1 cup Ragi(Finger Millet) flour

1/2 cup Rice flour

1/2 cup yogurt, beaten

2-3 green chillies, chopped

salt, as needed

3/4 cup onions, chopped

1/2 cup coriander leaves, chopped

1 tsp cumin seeds

2-3 curry leaves , chopped

3 to 4 cups thin buttermilk

Directions

Add ragi flour and rice flour to the beaten yogurt and mix well.

To this add thin buttermilk and mix well to form a thin batter.

Add chopped onions,coriander leaves, cumin seeds, green chillies and curry leaves to the batter.
Mix well and keep aside for 15 to 20 minutes. Adjust the salt.

Heat a nonstick griddle and pour the batter thinly or sprinkle the batter with hands and make crispy dosas with pretty holes. Serve

hot with coriander coconut chutney.
 

NAVRATHAN KURMA

Ingredients


1/4 cup carrots

1/4 cup capsicum

1/4 cup potatoes

1/4 cup cauliflower florets

1 tomato

1 onion

2 green chillies

1tsp kashmiri chilli powder

1/4 cup cashew nuts, soaked in milk

1 tsp garam masala

1 tbs raisins

1 tsp poppy seeds

1/2 tsp cumin seeds

1 tsp,dry fenugreek leaves,powdered

1/2 cup milk or cream

1 tbs vegetable oil or ghee

coriander leaves, to garnish

salt, as needed

1/2 tsp turmeric powder

few fresh spices like cloves, cardamom and bay leaves

Directions

Cook carrots, potatoes, capsicum and cauliflower and keep aside.
Do not overcook. Heat 1 tbs oil in a pan and
saute poppy seeds, few raisins, few cashew nuts onions ,and tomatoes well and keep aside to cool, then grind to a smooth paste.

 Heat 1 tbs oil or ghee in a pan. To this add
cumin seeds, bay leaves, cloves and one cardamom.

When they splutter add remaining raisins, and cashew nuts.

To this  add ground paste, turmeric powder and chilli powder.

 Now  add cooked vegetables, powdered dry fenugreek leaves, salt
and freshly ground garam masala.

 To this add simmer for 5 to 10 minutes. Garnish with coriander leaves.
Serve with chapathi, Naan etc

cauliflower 65

Cauliflower/Gobi 65








Ingredients



2 cups cauliflower florets

1/2 cup besan(Chickpea flour)

2 tbs rice flour

1 tsp cumin seeds

1 tbs garlic, grated

1 tsp ginger, grated

1/2 tsp cumin powder

1/2 cup onions, chopped

1/2 cup capsicum chopped

salt, as needed

1/4 tsp red chilli powder

2 tbs chilli garli sauce

2 tbs dark soy sauce

coriander leaves to garnish

1 tbs vegetable oil

Method

Make a thin batter with besan, rice flour by adding salt and water.

Dip the cauliflower floretsto this batter and deep fry and set aside. Heat oil in a pan splutter cumin seeds.

To this add chopped garlics, green chillies, onions, bell peppers, saute well for few minutes .

Now add cumin powder, chilli powder,chilli garlic sauce, and soy sauce.

Add fried cauliflower florets and mix well, and saute in high flame for 2 minutes. Turn off the heat and garnish with coriander leaves.

CHILLI PANEER

Ingredients


Cottage cheese (paneer) 200 grams

Cornflour/ corn starch 4 tablespoons

Oil 2 tablespoon + to deep fry

Garlic, crushed 3-4 cloves

Green chillies, sliced 3-4

Onions, sliced 2 medium

Green capsicum, seeded and thick strips 1 large

Vegetable stock 1/2 cup

Salt to taste

White pepper powder 1/2 teaspoon

Soy sauce 2 tablespoons

Chilli sauce 1 tablespoon

MSG 1/4 teaspoon [optional]


Method

Drain paneer well and cut into diamond shaped medium sized pieces. Heat sufficient oil in a wok, roll the paneer pieces in cornflour and deep fry on medium heat until the edges start to turn brown. Drain on absorbent paper and set aside. Blend remaining cornflour (nearly a tablespoon) in a quarter cup of water and set aside. Heat two tablespoons of oil in a wok, add crushed garlic and stir-fry for a minute. Add sliced green chillies, onions and green capsicum. Sauté for a couple of minutes. Add fried paneer and stir in the vegetable stock. Add salt, white pepper powder, soy sauce, chilli sauce, MSG and stir well. Stir in the blended cornflour and cook on high heat, stirring and tossing until the sauce thickens to coat the paneer and the vegetables. Serve immediately.

Note: If  you are using readymade vegitable stock no need to add MSG

GREEN CHICKEN CURRY

Ingredients

Chicken 1 kilogram

Fresh coriander leaves 1 cup

Fresh mint leaves 1/2 cup

Green chillies, slit 6

Coconut, scraped 1/2

Cloves 4-5

Almonds 15

Yogurt 1 1/2 cup

Salt to taste

Oil 3 tablespoons

Green cardamoms 4

Onion , chopped 2 medium

Ginger paste 1 tablespoon

Garlic paste 1 tablespoon

Coriander powder 1 tablespoon

Cumin powder 1 tablespoon

Chicken stock 2 cups

Fresh cream 1 cup

Method

Grind the coriander leaves, mint leaves, four green chillies, scraped coconut, cloves with a little water to a fine paste. Grind almonds to paste. Marinate chicken with green masala, yogurt and salt for half an hour Heat oil in a pan. Pound green cardamoms and add to the hot oil. Add chopped onions and sauté till brown. Add ginger paste, garlic paste and sauté till brown. Add marinated chicken and sauté for a while. Mix almond paste with the remaining marination. Add slit green chillies, coriander powder, cumin powder and mix well. Add the remaining marination mixture. Add stock and mix. Adjust salt. Cover and allow to cook for two minutes on high heat and then lower the heat and cook till done. Lastly add fresh cream and remove from heat. Serve hot.

ROOMALI ROTI

A soft, thin delicious roti prepared using maida and wheat flour.
Ingredients

Whole wheat flour (atta) 2 cups

Refined flour (maida) 1/2 cup

Salt to taste

Cold water as required

Wheat flour for dusting
Method

Sieve the whole wheat flour and refined flour with salt. Mix it. Slowly add cold water and make a soft dough. Keep it covered with a damp cloth for thirty minutes. The dough should be very elastic. Knead well again. Divide the dough into 8-9 equal portions. Shape them into round balls. Roll out each ball into small rounds on a floured chakla (wooden surface). Hold this on the back of your palm and circle it twist it in an anticlockwise direction and swing it. Then again catch it on the back of the palm of the same hand. Keep repeating until the diameter of the same becomes about thirty centimeters. Care should be taken to maintain the round shape and even thickness throughout. These rotis are cooked on the convex side of the wok, and just about a minute to cook. These rotis are folded into quarters or sixes and served immediately.

KULCHA..

Ingredients
Refined flour (maida) 2 cups

Salt to taste

Soda bicarbonate 1/4 teaspoon

Yogurt 2 tablespoons

Milk 2 tablespoons

Oil 3 tablespoons

Onion seeds (kalonji) 3/4 teaspoon

Butter 2 tablespn

Method

Sieve refined flour with salt and soda bicarbonate. Gradually mix in yogurt and milk. Add sufficient water to make soft and smooth dough. Cover with a wet cloth and rest the dough for ten minutes. Add two tablespoons of oil and knead the dough well. Cover it once again and keep aside for at least an hour. Divide the dough into six to eight equal portions and form them into smooth balls. Place dough on a lightly floured surface and roll gently into a disc of four to five inch diameter. Brush lightly with oil, sprinkle kalonji on the surface and press with your palm. Preheat oven to 220C. Place kulchas on a greased baking tray and bake in the preheated oven at 220C for about six to eight minutes. Brush the hot kulchas with butter and serve immediately.

CHOCOLATE CAKE

Servings

Ingredients

Self raising flour 250 grams

Baking powder 2 teaspoons

Salt a pinch

Cocoa powder 3-4 tablespoons

Butter /margarine 250 grams

Powdered sugar 250 grams

Eggs 4

Buttermilk 1 cup

Vanilla essence 1 teaspoon

Method

Preheat oven to 180 º C. Grease an eight inch round tin. Sieve self-raising flour with baking powder, salt and cocoa powder. Mix together softened butter with sugar and beat well with a wire whisk or electric beater till light and fluffy. Mix in one egg at a time.Fold in flour and cocoa mixture two to three spoons at a time, taking a little of buttermilk to make a smooth batter. Lastly mix in vanilla essence. Pour batter in prepared cake tin and bake at 180 º C for thirty five to forty minutes.

PINEAPPLE RASAM

A tasty rasam made by adding pineapple with the tamarind pulp.

Ingredients

Split pigeon pea (toor dal/arhar dal) 1 cup

Fresh pineapple, peeled and chopped 2 cups

Rasam powder 2 teaspoons

Salt to taste

Turmeric powder 1/4 teaspoon

Tamarind pulp 1 teaspoon

Jaggery (gur) 1 teaspoon

Water 6-7 cups

FOR SEASONING

Mustard seeds 1/2 teaspoon

Curry leaves 10-12

Whole dry red chilli 1

Oil 1 tablespoon

Method

Pressure-cook the dal with 2 cups of water. When cooked mash the dal and keep aside. Blend 1 cup of pineapple pieces in a blender. Keep aside. For the seasoning, heat the oil in a kadhai and add the curry leaves mustard seeds and dry red chilli. When the mustard seeds start to splutter add the pineapple pulp, rasam powder, salt and turmeric powder. Stir-fry for 2-3 minutes. Add the mashed dal, remaining water, tamarind pulp and jaggery. Bring to boil. Simmer and cook on low heat for 10-15 minutes. Serve hot garnished with the remaining pineapple pieces.....

This is a variation of the most popular breakfast juice of all time, the orange juice. It is sure to appeal to everyone's taste buds as well as health.


Oranges boost overall resistance and also stimulate the salivary glands thus aiding digestion. Mint on the other hand is rich in iron and vitamin C. It is also the best digestive and cooling herb. By combining the health-giving properties of oranges with mint; this juice makes for a powerful cleanser.

Makes 2 small glasses (300 ml).

Ingredients

4 medium sized oranges, peeled and separated into segments

8 to 10 sprigs of mint (phudina) with the leaves, roughly chopped

crushed ice to serve

HOPPER / JUICER

1. Juice all the ingredients.

2. Add some crushed ice in 2 glasses and pour the juice over it. Serve immediately.

OR
MIXER / BLENDER

1. Blend all the ingredients using little water (if required) till smooth.

2. Strain the juice using a strainer or a muslin cloth.

3. Add some crushed ice in 2 glasses and pour the juice over it. Serve immediately

PANEER KHULCHAS

Makes 5 khulchas.
1 cup whole wheat flour

1 teaspoon (5 grams) fresh yeast, crumbled

a pinch sugar

½ teaspoon salt

To be mixed into a paneer stuffing

½ cup low fat paneer, crumbled

1 green chilli, finely chopped

¼ teaspoon turmeric powder (haldi)

¼ teaspoon kasuri methi (dried fenugreek leaves)

3 tablespoons chopped coriander

salt to taste

For the khulcha dough
1. Dissolve the yeast and sugar in 2 tablespoons of lukewarm water and leave aside for 10 minutes or until the yeast begins to ferment.

2. Combine all the ingredients in a bowl and knead into a soft dough, using enough water until it is smooth and elastic (approx. 5 to 7 minutes).

3. Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx.15 to 20 minutes).

4. Press the dough lightly to remove the air.

5. Divide the dough into 5 equal portions. Keep aside.

How to proce
1. Roll out one portion of the khulcha dough into a 50 mm. (2") diameter circle.

2. Place one portion of the paneer stuffing in the centre of the circle.

3. Bring together all the sides in the centre and seal tightly.

4. Roll out again into a circle of 150 mm. (6") diameter with the help of a little flour.

5. Cook on a non-stick pan, using a little oil, until both sides are golden brown. The khulchas should puff up like phulkas.

6. Repeat with the remaining dough and stuffing to make 4 more khulchas.

7. Serve immediately

Tips
You can use ½ teaspoon of dried yeast dissolved in lukewarm water instead of fresh yeast for the above recipe.

If the dough is fermenting quickly, refrigerate it till you require it.

MINT GREEN PEAS SOUP

Ingredients:
Fresh Green Peas 1 cup (shelled)

Mint Leaves 1/2 cup packed

Potato 1 small

Onion 1

Rice Flour 1 tbsp

Whole / Skimmed Milk 1 cup

Garlic 3 cloves

Salt to taste

White Pepper Powder to taste

Olive Oil 1 tbsp

Method of preparation:
Clean, separate, wash and roughly chop mint leaves.

Peel and roughly chop potato.

Peel and finely chop onion.

Peel and mince the garlic cloves.

Heat oil in a sauce pot, add chopped onion and garlic.

Once onion turns translucent, add potato, mint leaves, peas and 2 cups of water.

Boil until green peas turns soft and potato is completely cooked.

Cool the green peas and mint mixture and grind it into smooth paste.



Heat a sauce pot, pour the green peas and mint mixture into the pot and stir in the milk.

Bring the mint and green peas soup to a bubble and remove from heat.

Serve hot creamy minty green peas soup with home made croutons.

 To make home made croutons
mix chopped white bread pieces with little olive oil, salt, black pepper, red chili flakes and place them on baking tray in 380F preheated oven for 5 – 10 minutes.

GREEN ONION SOUP

Green onion soup is one of the simple and delicious soups that can be done easily. Once onion is lightly browned, spring onions are slowly cooked in vegetable stock till soft. A handful of chopped spring onions are seasoned with salt and black pepper and fried to enhance its flavor. The fried spring onions are used as a garnish for spring onion soup along with home made croutons.

Makes: 2 – 3 Servings
Ingredients:



Spring Onions 1 8 – 10

Onion 1 small

Garlic 2 Pods

Vegetable Stock 2 1/2 Cups

Lettuce (shredded) a small handful

Salt to taste

Black Pepper to taste

Butter 1/2 tsp

Olive Oil 1 tsp

Home Made Croutons as required



Method of preparation:



Remove stems, and slice all the spring onions along with the bulbs.

Peel, remove ends and finely chop onion.

Peel and mash the garlic pods.



Heat half a tsp of butter in a pan, add 2 tbsps of chopped spring onions.

When spring onions start to brown around the edges, add black pepper and salt.

Remove from heat and reserve for garnish.



Heat olive oil a saucepan, add chopped onion, garlic and salt.

Fry till onion turns translucent and starts to brown.

Stir in vegetable stock and simmer for 10 minutes.

Add remaining spring onion and simmer for 5 more minutes.

Then, add shredded lettuce and simmer for a minute.

Garnish with home made croutons and fried spring onion.

Notes: To make home made croutons, mix chopped white bread pieces with little olive oil, salt, black pepper, red chili flakes and place them on baking tray in 380F preheated oven for 5 – 10 minutes or until golden colored.



Suggestions: If soup is too thick, add more vegetable stock. Don’t overcook lettuce or spring onions.

Variations: Variations include adding more vegetables like carrots, leeks, chives, cabbage, etc…

Other Names: Scallion Soup, Salad Onion Soup, Spring Onion Soup.

Royal Mutter Paneer

Butter 2Tbsp


Garlic paste 1tsp

Ginger paste 1tsp

Tomato 2 medium sized

Chilli powder 1/2 Tbsp

Tomato Sauce 2Tbsp

Green peas fresh 1cup

onion 2 big sliced

Cashew 10 soaked in water

jeera powder dry roasted 1/4tsp

garam masala powder 1/2tsp

kasturi methi 1/2tsp

Malai paneer cubed 2 cups

corriander leaves chopped 1Tbsp or more

Red food color optional

Fresh cream 1/2 cup



Heat butter in a kadai .Add ginger- garlic paste and saute till raw smell goes .Lower flame add chilli powder and saute a little.Puree the tomatos to smooth paste and add to the above.Add 2tbsp tomato sauce and heat on high flame stirring all the time till oil appears.Now add the peas and 1and 1/2 cups water and cook covered on low flame for 15 minutes till the peas are tender .

In separate pan saute the onion slices with little oil for a minute till the onion becomes a bit pale.Make a smooth paste of this onion and the cashew soaked in water.

Add this cashew onion paste to the peas which are now cooked.Mix well and cook for 5 minutes .Now add the jeera powder ,garam masala and kasturi methi and cook another 5 minutes.Add the salt as required and a little more because more things have to be added. Add the paneer and corriander leaves.Heat for 3-4 minutes .At this stage a few drops of red food color can be added if needed.switch off the flame and add fresh cream..Mix carefully so that paneer does not breakand keep covered for few minutes.

Excellent combination for naan and chappathi.Please don't fry the paneer it spoils the texture for this dish.. .Trust me its good.

Mushroom Dum Biriyani

A tasty biryani with mushrooms.

Ingredients

• Button mushrooms, quartered 15-20 medium
• Basmati rice, soaked 1 1/2 cups
• Bay leaf 1
• Cloves 4
• Green cardamoms 2
• Black cardamoms 2
• Cinnamon 1 inch piece
• Mace 1 blade
• Salt to taste
• Oil 2 teaspoons
• Onions, thinly sliced 2 medium
• Ginger paste 2 teaspoons
• Garlic paste 2 teaspoons
• Red chilli powder 2 teaspoons
• Coriander powder 1 tablespoon
• Black peppercorns, crushed 1/2 tablespoon
• Cumin powder 1/2 teaspoon
• Turmeric powder 1/2 teaspoon
• Tomatoes, pureed 2 medium
• Skimmed milk yogurt, whisked 1/2 cup
• Garam masala powder 1/2 teaspoon
• Fresh coriander leaves, finely chopped 1/4 cup
• Fresh mint leaves, torn 1/4 cup
• Kewra water 4-5 drops
• Saffron (kesar) a pinch
• Skimmed milk 1/4 cup

Method

• Bring four cups of water to a boil in a thick-bottomed vessel. 
• Add bay leaf, cloves, green cardamoms, black cardamoms, cinnamon, mace and one teaspoon salt. 
• When the water starts boiling rapidly, drain the soaked basmati rice and add. 
• Cook for eight to ten minutes, stirring frequently or until the rice is three fourths done. 
• Drain in a colander.
• Heat oil in a non-stick pan, add sliced onions and stir-fry over high heat for two to three minutes or until the onion turns translucent. 
• Add ginger paste, garlic paste and sauté briefly. Add red chilli powder, coriander powder, crushed peppercorns, cumin powder and turmeric powder. 
• Stir-fry briefly and add the pureed tomatoes. 
• Continue cooking over high heat for another two to three minutes, stirring continuously or until masala is fairly thick. 
• Add the whisked skimmed milk yogurt, garam masala powder and half the quantity of chopped fresh coriander and mint leaves.
•  Stir well and cook for two minutes more. 
• Add the quartered button mushrooms and salt to taste. 
• Stir-fry over high heat for two to three minutes and remove from heat. 
• Arrange the cooked rice and mushroom masala in alternate layers in an oven proof dish (or Biryani handi), sprinkling the remaining chopped fresh coriander and torn mint leaves, kewra water and saffron dissolved in skimmed milk after each layer. 
• Ensure that the top most layer is of rice. Cover the assembled biryani with a tight fitting lid and seal the edges with kneaded atta dough (if required). 
• Keep the sealed dish on a medium hot tawa and leave for ten to fifteen minutes. You can also place a few burning charcoals on the lid.
•  Alternatively, leave the sealed dish in a preheated oven at 200C for ten to fifteen minutes. Break the seal and open the biryani, just before serving.