Badami Chicken

Badami Chicken

Ingredients:

1. Chicken
2. Peanuts
3. Onion, garlic, ginger
4. Mustard seeds
5. Curry leaves
6. Green chilies, red dried chilies
7. Red chili powder
8. Tomato puree
9. Curd
10. Salt and sugar

Method:

1. Wash and pat dry the chicken and keep it aside.
2. Heat oil in the skillet and add mustard seeds, dried red chilies (wait till it splutter) and finely sliced onions.
3. Add garlic paste and ginger paste and sauté for some time.
4. Add curry leaves, chili powder and mix it well till it’s mushy.
5. Add the chicken and tomato puree and mix well for some mins till the oil leaves out.
6. Add the groundnut/peanut paste (peanuts, garlic, green chilies, salt and sugar mixed) and 2n half tbsp of curd, sprinkle some salt as per taste and mix well.
7. Cover the skillet and let it cook on medium flame till the chicken is tender and oil floats above the gravy.
8. Sprinkle chopped coriander and serve hot with plain rice or roti/paratha

Chicken Biryani (Low fat/without ghee/butter)

Ingredients:

1. Chicken

2. Ginger and garlic paste

3. Finely sliced onion and fried

4. Curd

5. Whole garam masala

6. Jaiyfhal and Jabetri

7. Basmati rice

8. Black pepper

9. Salt and sugar.

10. Biriyani Masala

11. Potato cubes

Process:

1. Boil water and add in bay leaf, cloves and cardomons , sugar and salt and add washed basmati rice. Boil the rice half done (half tender). Strain the rice along with the whole garam masala.

2. Cut chicken into medium size and add ginger garlic paste, black pepper, curd, salt , pinch of sugar, jaiyfhal and jabetri , handful of fried onion and pinch of biryani masala (optional).

3. Heat oil in a skillet and add in the chicken mixture and mix it together for some time and add the potato cubes. (half done)

4. Take a serving bowl and put rice evenly and then a layer of chicken gravy and again repeat the layer and also add on fried crispy onion and pinch of salt..

5. Preheat the oven at 400f and bake it for 40mins. Cover the serving bowl with a silver foil.

6. Serve hot with salad or curd.

Tips:

You can avoid the fried onion and add fresh raw onion paste along with the garlic ginger paste.

Biryani masala will enhance the aroma which can be used or avoided as per choice.

Oil usage is very less.

Chicken Keema Chop

Ingredients:

1. Chicken Keema

2. Onion, garlic, ginger capsicum, tomatoes finely chopped

3. Paprica, Black pepper, salt, lemon juice/vinegar

4. Biscuit powder and eggs

5. Potatoe boiled

6 Garam Masala powder

7. kishmish and suger taste wise

8. Green chillies

9. Tomatoe sauce

Process:

1. Wash and drain the keema/minced chicken and keep it aside.

2. Heat the oil and add garlic, onion, ginger, capsicum and kishmish (take off when it increases in size) saute for some mins.

3. Add the minced chicken and add garam masala powder and mix well.

4. Add paprica, black pepper, tomatoe sauce, few drops of lemon, chopped green chilies and add pinch of sugar n salt (taste wise)

5. Mix well and stir it till the curry is dry.

6. Mash the boiled potatoes and place the soft dough into your palm and shape it into a shell and place the keema curry mix into it and fold it into a semicircular ball.

7. Dip the keema potato coated balls into the bitten egg and roll it into a biscuit powder.

8. Heat oil in the skillet and fry the balls till golden brown and serve with any type of sauce n salad.

Salmon Lau Pata Paturi ( A folded pocket with bottle gourd leaves)

Ingredients:

1. Lau Pata (Bottle Gourd leaves)

2. Mustard seed paste

3. Mustard Oil

4. Salt

5. Fresh Cilantro

6. Lemon juice

7. Thread

8. Green chilies

Process:

1. Wash and pat dry the lau pata and keep it aside.

2. Wash and cut the salmon and pat dry it.

3. Add lemon juice, salt, mustard paste, mustard oil, cilantro and whole green chilies.

4. Marinate the fish for 3hrs for best result.

5. Apply little mustard oil on the leaves and place the marinated fish within the leaves and tie it with thread and place them in a baking tray and cover it with a lid.

6. Place the tray in convectional oven on 400f temp and keep it for 45mins and in between just turn on the sides.

7. Serve hot with plain rice.

Tips:

This dish can be prepared in pressure cooker also.

The mustard paste should be done fresh not readymade ones for the pure taste.

Liver Alu Lau curry (Mete Curry)

Ingredients:

1. Liver cubes

2. Potato cubes

3. Lau cubes

4. Red chili, turmeric, dhaniya, jeera/cumin powder and Mouri bata

5. Whole garam masala and powder also

6. Mustard oil

7. Dried red chili and bay leaf

8. Onion, garlic and ginger

Method:

1. Wash and cut liver into cubes and set aside.

2. Wash and cut lau and potato into cubes

3. Heat oil in the skillet and add bay leaf, whole garam masala and fry till the aroma comes out.

4. Add all the masalas, chopped onion, garlic, ginger and mouri bata and saute till it leaves out the oil.

5. Add diced potato and lau and mix well for some mins.

6. Add the liver cubes and mix well and place a lid for 5/6 mins.

7. Inspect the cubes and add water and salt as per taste and again set the lid for about 7/8mins till its tender.

8. Sprinkle garam masala powder and pour it into a serving dish.

9. Serve hot with paratha or plain rice.

Brinjal Chicken Keema

Ingredients:

1. Minced/ground/keema chicken

2. Oregano, Basil, Dried Parsley

3. Grated Mozzarella cheese

4. Onion, garlic, ginger chopped

5. Capsicum chopped

6. Maida

7. Butter and vegetable oil

8. Brinjals

9. Turmeric, chilli powder

10. Capsico Sauce, Tomato sauce

Process:

1. Cut the brinjals into round chunks and fry it just smeared with little salt and keep it aside.

2. Heat oil in the skillet and add chopped onion, garlic and ginger.

3. Add turmeric and chilli powder and mix well.

4. Add chicken keema (add lemon juice before) and mix well.

5. Add dried parsley, basil, oregano, tomato sauce, salt, little water and mix well till the keema is tender and cooked well and keep it aside.

6. Heat oil in the skillet and add chopped onion garlic and capsicum and fry it till its translucent.

7. Sprinkle 1tbsp of maida or flour and mix well and let it stick to the capsicum, onion and garlic pieces.

8. Add milk (cold) and stir continuously so that no lumps are formed.

9. Add pinch of black pepper, capsico sauce and mix well, turn off the flame when the white sauce starts to thicken.

10. Place the brinjals in a layer and then top it with the cooked keema and then pour in the white sauce (maida and milk sauce), top it with grated cheese and chopped parsley.

11. Heat it in the micro oven in high power mode for 2 mins.

12. Serve it hot with butter rice.

Sabudana Vada

Ingredients:

1. Sabudana/ Tapioca

2. Chopped onion.

3. Grated potaoe.

4. Chopped green chilies

5. Red chili powder

6. Lemon juice.

7. Roasted cumin and dhaniya powder

8. Salt

9. Maida/ Flour

Process:

1. Mix all the ingredients listed above and make it in a dough.

2. Make small balls and press on the palm.

3. Heat the oil and fry the flattened vada till golden brown.

4. Serve hot with any chutney or sauce.

Fish in White Sauce

Ingredients:

1. Fish (Rohu or Tilapia)

2. Garlic

3. Onion

4. Flour

5. Pepper

6. Salt

7. Tabasco sauce

8. Tomato sauce

9. Fresh Parsley

10. Vegetable Oil

11. Lemon juice

12. Milk

Process:

1. Wash the fish and make it pat dry

2. Add lemon juice, salt, black pepper powder, and smear with little flour and fry it till it becomes light brown and keep it aside.

3. Heat the skillet and add oil , minced garlic and chopped onion and saute it till it becomes translucent.

4. Add 3/4 tbsp of flour and dry mix it for some mins.

5. Add milk and stir simultaneously so that no lumps are formed.

6. Add tomato sauce, Tabasco sauce, salt and a pinch of sugar for taste.

7. Mix well and stir it till it becomes a thick gravy.

8. Pour the hot sauce on the fried fish.

9. Garnish it with freshly chopped parsley and serve it with butter rice or plain rice.

Cabbage Vadi/Bori Curry

Ingredients:

1. Cabbage

2. Chana Daal

3. Urad Dal

4. Bori/Vadi

5. Shredded Coconut

6. Green chilies, chopped onion and ginger

7. Mustard seeds

8. Jeera/cumin seeds

9. Coriander

10. Salt, sugar and oil

Process:

1. Fry the bori/vadi and keep it aside.

2. Heat the oil in the skillet and add mustard seeds and cumin seeds.

3. Add curry leaves and add onion and ginger pieces.

4. Add little urad and chana daal and fry it golden brown.

5. Add the chopped cabbage and add some salt and sugar and sprinkle shredded coconut and green chilies.

6. Mix well and cover it with a lid so that it become tender.

7. When it is tender add the fried bori/vadi and also sprinkle more of coconut and mix well for 2 mins.

7. Garnish with freshly chopped coriander and serve it with hot roti or even plain rice.

Dry Masala Potatoe Curry

Ingredients:

1. Boiled potatoe diced into cubes.

2. Jeera, whole garam masala, Mauri (Snofh), dried red chili, methi seeds.

3. Red chili powder

4. Salt and sugar

5. Lemon juice/amchur powder

6. Tomatoe sauce

7. Vegetable oil

5. Chopped coriander/cilantro

Process:

1. Dice the boiled potatoes and set aside.

2. Roast cumin/jeera seeds, whole garam masala, mauri(snofh), dry red chilies and few methi seeds and grond it into a powder.

3. Add the masala powder to the potatoes and mix well.

4. Add red chili powder(if u want more of red color n hot), lemon juice, tomatoe sauce, salt sugar and oil and mix well.

5. Heat a pan/skillet and add the potatoe mixture and and continue to stir and cook for several mins till the masala gets separated from the oil.

6. Garnish with freshly chopped cilantro and serve with hot roti or paratha.

Tips:

Don't over boil the potatoes as the curry may become messy and mashed out ....

Egg Taco

Egg Taco

1. Hard Taco

2. Boiled Egg

3. Chopped onion, tomatoes, cucumber, baby spinach, green chillies, coriander leaves, capsicum(all colors).

4. Taco seasoning/pepper+salt+red chilli powder+sugar+garlic powder.

5. Taco sauce/salsa sauce

6. Shredded Parmesean cheese.

Process:

1. Place hard taco(readily available in market).

2. Add chopped boiled eggs, onions, tomatoes, cucumver, spinach, green chillies,capsicum together in bowl and add the taco seasoning/masalas and mix well.

3. Add the mixture/filling to the tacos and sprinkle the sauce and top it with cheese and little bit of cilantro.

P.S.: Soft Taco or flat roti can be made at home and the mixture can be placed inside and can be rolled as a Taco roll.

Papri Chat

Papri Chat

Ingredients:

1. Papri 2. Boiled Potatoes 3. Chopped onion, coriander, tomatoes, green chillies, cucumber.

4. Red chilli powder, amchur powder, bhaja masala(dhaniya, jeera/cumin, Mouri/Snwofh, red dry chilli) 5. Lemon juice 6. Jaggery and tamarind syrup. 7. Dhaniya/coriander chutney. 8. Salt 9. Sevaiya

Process:

1. Place papri and sprinkle red chillie powder

2. Add boiled potatoe sliced.

3. Sprinkle all masalas and chutney and top it with freshly chopped onion, tomatoes, cucumber and sprinkle salt and add sevaiya on top.

4. Garnish with freshly chopped cilantro/coriander.

Can add roasted peanuts as well.

Spinach Curd Daal

Palang Daal/Spinach Curd Daal

Ingredients:

1. Spinach

2. Curd

3. Daal (Moong/Yellow)

4. Whole Garam Masala, bay leaf

5. Ginger and garlic paste and onion chopped (onion is optional), tomatoe chopped

Process:

1. Heat Oil and add bay leaf and add whole garam masala and fry till it gives a aroma.

2. Add onion chopped and ginger garlic paste and saute and then add tomatoes and mix well to a smooth paste.

3. Add mashed spinach and saute for sometime and then add curd and mix well.

4. Add the moong dal boiled and add salt and simmer for some mins till the mixture thickens.

5. Garnish with fresh green chillies and serve hot with hot paratha or plain rice!

Tips:

Adding curd to the spinach enables to remove the spinach's smell

Begun Rui Machher Jhol! /Rohu fish with brinjal!

Fish curry with Brinjal:

Ingredients:

1. Rohu Fish

2. Brinjal

3. Ginger and garlic paste

4. Onion chopped

5. Tomato

6. Cumin seeds and powder/paste, turmeric and chilli powder

7. Spring onion.

Process:

1. Smear the brinjals and fish with turmeric powder, salt and chilli powder.

2. Deep fry the fish and brinjal and keep aside.

3. Heat oil and add cumin seeds, add onion and fry for a while.

4. Add ginger and garlic paste and saute.

5. Add tomatoes and add little turmeric, chilli and jeera /cumin powder and salt and mix well.

6. Add water and put the fried fish and brinjal and simmer for 5/6mins

6. Garnish with spring onion and serve hot with plain rice.

Besan Laddo

Besan Laddo

Ingredients:

1. Besan or chick pea flour

2. Butter or ghee

3. Cardamom powder

4. Raisins

Process:

1. Mix besan and 5/6 tbsp of ghee or butter and mix well into a dry powder.

2. Put into a micro oven and keep for 5 mins but stir with spoon after every 1min so check the color of the besan.

3. Once golden take it out from the over after 5mins and cool it for 10 mins and add sugar according to taste and mix cardamom powder and raisins.

4. Once the mixture is ready make small balls and serve !

Tips:

Garnish with sugar by smearing it and topping it with raisins!

Pav Bhaji/ Bread with vegetables

Pav Bhaji/ Bread with Vegetables:

Ingredients:

1. Onion, Garlic, Ginger, Tomatoe, Green chillies

2. Butter and oil, Pav bhaji masala, Red chilli powder, Salt, Sugar

3. All types of vegetables.

Process:

1. Heat oil and butter and add finely chopped onion and ginger garlic paste and saute for some min.

2. Add chopped green chillies, add turmeric powder, tomatoe puree or tomatoe sliced, red chilli powder and mix well.

3. Add mashed potatoes, carrots mashed, cabbage, cauliflower and mash well and add 1 tbsp of butter and pav bhaji masala and mix well.

4. Add some more tomatoe puree and add little water and mix well.

5. Add chopped coriander, lemon juice and salt and mix well into a soft consistency.

6. Serve it with butter roasted pav or bread and garnish the bhaji with green chillies, coriander and onion.

Kheer or Sweet Vermicelli

Kheer or Sweet Vermicelli:

Ingredients:

1. Vermicelli

2. Milk

3. Butter/Ghee

4. Raisins

5. Kaju or cashew

Process:

1. Heat the ghee or butter and roast the vermicelli.

2. Add the cashew and raisins too and lightly roast it.

3. Boil the milk on other hand.

4. Pour the roasted vermicelli, raisins, cashew into the coiling milk and stir constantly for 2/3mins.

5. Cool it and serve.

Naru or Sweet Coconut Balls

Naru/Sweet Coconut Balls

Ingredients:

1. Shredded coconut

2. Jaggery/ gur

3. Cardamom powder

4. Milk

Process:

1. Melt the jaggery in the skillet.

2. Add shredded coconut.

3. Add 4 tablespoon milk and then constantly stir it till it thickens.

4. Add pinch of cardamom powder and cool it.

5. Once the mixture is cold make small balls and serve.

Tips:

Adding milk is optional.

Rajma Curry with Mint Leaves

Rajma Curry with Mint/Pudina Leaves:

Ingradients:

1. Rajma or Kidney beans.

2. Whole Garam Masala (Cinnomon sticks, Jeera, Black Pepper, Elaichi or Cardamom, Dhaniya, Ginger, garlic paste and onion chopped.

3. Powdered Garam Masala

4. Turmeric, Chilli, Bay leaves,Jeera powder.

5. Tomatoes or tomatoe puree.

6. Pudina or mint leaves and coriander leaves.

7. Rajma Masala (Everest or MDH).

8. Salt, sugar and oil.

Process:

1. Soak the rajma before night and boil it in pressure and release after 3/4 hissing sound.

2.Heat oil in a skillet and add whole garam masalas and bay leaves and keep it for sometime till it gives away a good aroma.

3.Add a pinch or half a teaspoon of powdered garam masala and then add ginger paste, onion paste and garlic finely chopped and saute for sometime till it becomes mushy.

4. Add tomatoes or tomatoe puree and fry it to a smooth paste and then add turmeric and red chilli powder and jeera n dhaniya powder and add salt and sugar.

5. Add the boiled rajma into the masala. (don't drain the water which is used for boiling the rajma).

6. Stir for sometime and add 1 tablespoon of rajma powder and mix it well on medium flame.

7. Add some chopped mint leaves and mix it well till the soup consistency thickens.

8. Add salt and sugar taste wise. (sugar is optional)

9. When the rajma is tender and the curry is thick pour into a bowl and sprinkle some mint and coriander leaves on top and serve hot with plain rice or jeera rice or hot parathas.

Tips:

Boil the rajma in drinking water as it would be used for the curry.

Boil the rajma depending upon the softeness soaked before night.

Spinach Baked

Spinach Baked

Ingradients:

1. Spinach 2. Salt 3. Pepper 4. Butter/Margarine 5. Permesean or Cheddar cheese 6.Eggs 7. Flour/Maida

Process:

1. Blend the spinach and add maida, eggs, melted butter or margarine, salt pepper and cheese and mix it well into a smooth paste.

2. Grease the baking tray with butter or margarine.

3. Pour the batter and sprinkle more of cheese on top and set for the tray to bake on 350F in oven.

4. Serve hot alone or with french bread or white bread.