PEPPER CHICKEN

INGREDIENTS:
1.8 medium pieces (about 800 grams) of chicken
2.2 tablespoon(s) peppercorns coarsely powdered
3.salt to taste
4.2 teaspoon(s) ginger paste
5.2 teaspoon(s) garlic paste
6.1 teaspoon(s) hot spice mix (garam masala) powder
7.3 tablespoons oil
8.1 sprig curry leaves
9.2 large tomato(es) pureed
10.4 tablespoons fresh coriander leaves finely chopped
11.finely chopped fresh coriander and freshly milled pepper to garnish

PROCEDURE:

1. Marinate the chicken pieces with the pepper, salt, half the ginger, garlic and garam masala powder (hot spice mix) for atleast 2 hours.

2. Heat half the oil in a heavy-bottomed pan.

3. Shallow fry the marinated chicken on medium heat for about 4 minutes or till golden brown on both sides.

4. Remove on to a paper towel and keep warm.

5. Add the remaining oil (or only required amount) to the pan and heat it.

6. Add the curry leaves. Add the remaining ginger and garlic pastes.

7. Saute briefly till the raw smell goes.

8. Add the tomato puree and bring to a boil.

9. Simmer for about 4 minutes.

10. Add the chicken pieces, coriander leaves and the remaining garam masala powder (hot spice mix).

11. Stir in some hot water if required and mix well.

12. Cover and cook on medium heat for about 12 minutes or till the chicken pieces are well cooked.

13. If the chicken is not yet cooked and the gravy looks dry, add some hot water little by little as required whilst stirring.

14. Cover and cook on low heat till done.

15.Serve hot garnished with coriander leaves and a sprinkling of freshly milled pepper.

PALAK PANEER

INGREDIENTS:

1. 600 grams (about 24 oz.) tender spinach washed
2. 2 green chillies chopped
3. 2cup(s) cottage cheese cubes
4. 2tablespoon(s) ghee (clarified butter) / butter / oil
5. 1teaspoon(s) cumin seeds
6. 1tablespoon(s) finely chopped garlic
7. 1tablespoon(s) finely chopped ginger
8. salt to taste
9. 1tablespoon(s) lemon juice
10.2tablespoon(s) cream
lots of finely chopped fresh coriander to garnish

PROCEDURE:

1. Blanch the spinach in lots of boiling salted water for about 3 minutes.
2. Refresh in chilled water.
3. Squeeze out excess water gently and blend to a fine paste with the green chillies.
4. Deep fry the cottage cheese cubes in moderately hot oil till light golden in color.
5. Drain on absorbent paper.
6. Heat the clarified butter / oil in a heavy-based pan.
7. Add the cumin seeds and let them crackle.
8. Add the garlic and ginger. Fry briefly till the raw smell goes away.
9. Add the chopped spinach puree, salt and mix well.
10. Add water if required to get a gravy of desired consistency and bring to a boil. 11.Add the deep fried cottage cheese cubes and stir to mix gently.
12. Mix in the lemon juice.
13. Simmer for about 4 minutes.
14. Put off the heat and mix in the cream.
15. Garnish with chopped fresh coriander.

RAJMA MASALA

INGREDIENTS:

1. 2cup(s) red kidney beans soaked overnight
2. 4cups water
3. 2medium onion(s) finely chopped
4. 2Bayleaves (optional)
5. 1tablespoon(s) each of finely chopped ginger and garlic
6. ½teaspoon(s) each of asafoetida and turmeric powders
7. 1teaspoon(s) cumin seeds
8. 2teaspoon(s) red chilli powder
9. 2big tomato(es) finely chopped
10. 1teaspoon(s) each of hot spice mix (garam masala) and cumin powders
11. 2tablespoon(s) coriander powder
12. 3tablespoons oil
13. salt to taste
14. finely chopped coriander leaves for garnishing

PROCEDURE:

1.Drain the soaked red kidney beans and wash them well.
2.Place them in a pressure cooker (for speedy cooking).
3.Add the water and some salt.
4.Close the cooker and cook on high level.
5.After one whistle, cook on low level for about 10 minutes or till the beans are soft.
6.Heat the oil in a heavy-bottomed pan on medium level and crackle the cumin seeds. 7.Add the bay leaves (optional), asafoetida and chopped ginger-garlic.
8.Fry briefly. Add the chopped onions and fry till they are golden brown.
9.Add all the spice powders except hot spice mix.
10.Add the chopped tomatoes.
11.Fry till the oil separates.
12.Add the cooked red kidney beans along with its stock, sprinkle salt, mix well and cook on medium level for about 15 minutes.
13.Add the hot spice mix. Cover and cook on medium level for about 5 minutes.
14.Garnish with finely chopped coriander leaves.

YOGURT CHICKEN

INGREDIENTS:
1.8 medium sized pieces (about 800 grams) of chicken
2.1 medium onion(s) chopped and made into a paste
3.1 cup(s) yoghurt
4.1 tablespoon(s) oil
5.1 tablespoon(s) finely chopped mint leaves
6.1 teaspoon(s) hot spice mix (garam masala) powder
7.1 teaspoon(s) each of ginger and green chilly paste
8.salt to taste
9.finely chopped coriander leaves for garnishing

PROCEDURE:

1. Heat oil in a heavy-bottomed pan on medium level for about 2 minute(s).
2. Add the onion, ginger and green chilly pastes and fry on medium level for about 3.minutes or till the paste is lightly browned. Add hot spice mix.
4.Fry again for a few seconds.
5. Add the yoghurt, mint leaves and chicken.
6.Sprinkle salt to taste.
7.Mix well.8.Cover and cook on low heat for about 30 minutes or till the chicken is tenderised.
8.Garnish with finely chopped fresh coriander.

FRIED CHICKEN

INGREDIENTS:

1.8 chicken drumsticks with skin
2.1 teaspoon(s) garlic paste
3.½ teaspoon(s) ginger paste
4.1 tablespoon(s) blackpepper powder
5.salt to taste
6.2 teaspoon(s) lemon juice
7.2 egg whites
breadcumbs to roll


PROCEDURE:

1. Wash the chicken drumsticks and pat dry.
2 Rub all the ingredients except egg whites and breadcrumbs into the chicken and leave to marinate for about 2 hours.
3.Beat the egg whites well with some salt and pepper.
4.Dip each chicken drumstick in the egg white, roll in bread crumbs and deep fry in hot oil three to four drumsticks at a time till they are cooked through, crisp and golden.
5.Drain into a bowl lined with paper towel and keep warm till the remaining chicken drumsticks are fried.

BADAM CHICKEN

Ingredients :
1.500 grams chicken thighs.
2. 6 cashew nuts.
3. 6 badams( almonds)
4. 1 tablespoon corn flour.
5. 1 egg.
6. ½ tablespoon pepper powder.
7. ½ cup curd(yoghurt)
8. half a lemon.
oil for frying and salt to taste.

Procedure:

1.Take a bowl and add the curd.
2.lemon juice, pepper powder and salt.
3.Put the chicken pieces into this and mix well.
4..Let it marinate for an hour at least.
5.Next in another bowl beat the egg and corn flour well so that there aren't any lumps.
6.Now take a blender and put in the cashew nuts and almonds.
7.Make a nice paste.
8.Add this paste to the egg corn flour mix.
9.Stir well and ensure that all the ingredients have blended well.
10.Dip the chicken into this mixture and deep fry in hot oil.
11.Remove from flame and serve hot.

Indian Barbequed Chicken (Murg Tandoori)

INGREDIENTS:
1.1 medium (about 800 grams) chicken cleaned and skinned
2.1 cup(s) yoghurt well beaten
3.1 teaspoon(s) each of hot spice mix (garam masala), cumin and red chilli powders
4.4 whole red chilli(es) made into a paste with a little water
5.1 tablespoon(s) each of ginger and garlic pastes
6.2 tablespoon(s) lemon juice
7.2 tablespoon(s) oil
8.butter for basting
9.salt to taste
10.finely cut onion rings, lemon wedges and finely chopped coriander leaves for garnishing.


PROCEDURE:

1.Make cuts on the chicken. Apply a mixture of red chilli powder, half of the lemon juice and salt to the chicken and keep aside for about an hour.
2.Whisk the yoghurt in a bowl and combine the rest of the ingredients,Mix well.
3.Rub this marinade well into the chicken and refrigerate preferably overnight or at least for four hours.
4.Skewer the chicken and barbeque it in a hot clay oven (Tandoor) or on an open hot grill for about 12 minutes or till the chicken is almost done.
5.Baste the chicken with butter and roast for another 3 minutes.
6.Garnish with onion rings, lemon wedges and finely chopped coriander leaves.

POHA DOSA

INGREDIENTS:
1.Rice - 2 cups
2.Urad dal (minapappu) - 1/2 cup
3.Poha (atukulu) - 1 cup
4.Curd - 4 spoons
5.Salt to taste

PROCEDURE:

1.Soak rice and urad dal in water for at least 5 hours.
2.Soak poha in water for 1 hour.
3.Grind rice and urad dal together to make a smooth paste(batter).
4.Grnd poha to make a smooth paste.
5.Mix the poha paste with the batter. Add salt and leave the paste overnight to ferment.
6.Add curd to the batter and mix well. If needed add water to thin the paste.
7.Prepare dosa as usual on a pan.
8.Serve with coconut chutney,aloo kurma and red chilly chutney for good taste.

IDLI

INGREDIENTS:
1.Urad dal - 1 cup
2.Idli rava - 2 cups
3.Salt

PROCEDURE:

1. Soak urad dal in water for at least 5 hours.
2. Soak idli rava in water for at least 5 hours.
3. Grind urad dal in a mixer. Add water to make a smooth paste (batter).
4. Squeeze water with hand from idli rava and add it to the batter.
5. Add salt to taste to the batter and mix well.
6. Leave the batter aside and ferment it overnight (Do not refregirate).
7. Serve with tomato chutney, coconut chutney and sambar.

RAVA DOSA

INGREDIENTS:

1.Rice Flour - 1 cup
2.Sooji - 1 cup
3.Maida - 1 cup
4.Onion - 1 small pieces
5.Green Chillies - 5 small pieces
6.Coriander - washed and chopped fine
7.Zeera - 1/2 spoon
8.Salt to taste
9.Water

PROCEDURE:

1. Mix Sooji, Rice Flour and Maida well. Add water to this mixture and mix well to aviod plums in the paste.
2. Add Rest of the ingredients to the paste and mix well.
3. Add more water to the paste to make it very thin (rava dosa paste should be very thin).
4. Prepare dosa on a pan as usual. Coconut Chutney tastes well with rava dosa.

MASALA VADA

INGREDIENTS:

1.1 cup soaked and drained channa dal(split bengal gram)
2.1 tsp raw rice
3.1/2 tsp cumin seeds
4.4-5 flakes garlic
5.1" ginger chopped
6.5-6 curry leaves
7.4 green chillis
8.1 large chopped onion
9.1-2 tbsp chopped fresh coriander leaves
10.pinch of garam masala (optional)
11.1 tsp chopped mint leaves (optional)
12.salt
13oil for frying


PROCEDURE:

1.Soak channa dal and rice in water for 2 hours,Drain.
2.Keep aside a fistful of drained channa dal and grind the rest of the channa dal and rice,green chillis,cumin seeds,ginger and garlic coarsely.
3.To this coarse mixture, add chopped onions, curry leaves, coriander leaves,salt and garam masala and mix well.
4.Add the remaining channa dal and mix well.
5.Make small lemon-sized balls and pat it lightly on your palm or on butter paper
6.slide into hot oil and deep fry until golden brown.

PRAWN CURRY

INGREDIENTS:

1.Prawns - 500gms
2.Onions - 2 medium size
3.Green chillies - 6
4.Ginger - 1 inch piece
5. Garlic cloves - 5
6.Red chilli powder - 1 tbsp
7.Turmeric powder - 1/2 tsp
8.Oil for frying
9.Salt to taste
10.Tomato - 1 (optional)
11.Fresh corriander leaves for garnishing.

MASALA PASTE:

12.Cumin seeds - 2 tsps
13.Dried corriander seeds - 2tsps
14.Whole cloves - 4
15.Poppy seeds - 4 tsps
16.Cardamom - 1 pod
17.Cinnamon stick - small piece
18.Peanuts - 1 tbsp for a smooth taste.

PROCEDURE:

1.Clean the prawns and drain water. Add and mix 1/2 tsp salt and 1/2 tsp turmeric powder.
2.Finely chop onions, green chillies, tomato, and fresh corriander leaves and keep them aside.
3. Make fine paste of ginger and garlic and keep it aside.
4. Make fine paste of all the above masalas and keep it aside.
5. Now take 5 spoons oil in a pan and preheat it for 2 minutes. Add finely chopped onions, chillies and fry them well until they turn golden.
6.Now add ginger and garlic paste to the above and fry them well for another 2 minutes.
7.Add marinated prawns to the fried contents and mix it well and fry them well for another 10 minutes.
8.Now add chilli powder, salt to taste and finely ground masala powder with 1/4 cup water.
9.Mix the contents well and let it cook for another 10 minutes. Add finely chopped tomato to it and let it cook for couple of minutes. Slowly oil starts to ooze..
10.Add fresh finely chopped corriander leaves for garnishing and stop the stove.
11.Serve it hot and enjoy.

BIRYANI

INREDIENTS:

1.1 Kg boneless meat (chicken/lamb), cut in 1 inch strips
2.2 cups rice, washed and drained(preferably Basmati Rice)
3.5 cloves garlic
4.1 inch piece of ginger
5.5 dried red chillies
6.2 medium onions, sliced into rings
7. 2 medium tomatoes, diced
8.5 mint leaves
9.pinch of saffron (optional)
10.3 large potatoes, peeled and diced
11.1/2 tsp turmeric powder
12.3 tbsp butter
13.3 pods cardamoms
14.3 cloves
15.2 inch stick of cinnamon
16.salt to taste

PROCEDURE:

1.Make a paste of the garlic, ginger and chillies in a food processor.
2.Saute the onions in the butter until golden brown, about 5-7 minutes.
3.Remove the onions, and put them aside.
4.Put the ginger-garlic-chili paste into the same pan used above and saute for 3-4 minutes.
5.Add the meat and saute. Lamb should be sauted for about 7-8 minutes, while the chicken will take about 4-5 minutes.
6.The meat should be about half cooked at the end of this step.
7.Add chopped tomatoes, cloves, cinnamon, cardamoms, turmeric, mint leaves and salt and saute for 2 minutes.
8.Add a little water and cook until the meat is almost cooked.
9.Now add the rice and potatoes.
10.Add the rest of the water and simmer covered, on a very low flame for 15-20 minutes, until the rice is cooked.
11.Serve hot, garnished with the fried onions.

VEGETABLE PULAO

Ingredients:

1.1 cup Rice
2.1 1/2 cups Water
3.2 cups Vegetables
4.1/2" Cinnamon stick
5.2 Cloves
6.2 Cardamom
7.1 1/ 4 teaspoon Salt
8.1/4 teaspoon Turmeric powder
9.1 teaspoon Dhania powder
10.2 Chilies
11.4 Tomatoes
12.1/ 2 cup Coconut (grated)
13.1 bunch Coriander leaves
14.2 pieces Garlic
15.1/ 2" piece Ginger (made into a paste)
16.2 tablespoons Butter
17.1 Onion cut lengthwise
18.1/2 cup peas.

Procedure:

1.Wash the rice and drain the water.
2.Extract one cup of water from tomatoes.
3.Pour the butter into a vessel and heat.
4.Add cinnamon, cardamom and cloves.
5.Add onions and chilies and fry until onions turn golden brown.
6.Add ginger + garlic paste and turmeric powder paste and fry until you get a nice smell.
7.Now pour in the tomato water + 1 cup water Add coconut, coriander powder (Dhania powder), salt and let boil.
8.Add rice + coriander leaves + vegetables. Reduce to low heat and let the rice cook. Serve Hot with Raitha

SARVAPINDI

Ingredients:

Rice Flour - 2 cups
Green Chillies paste - 1tbsp
Salt - 1/2 tsp
Turmeric - a pinch
Curry leaves - 4 or 5 leaves
Split Peanuts - 1/2 cup
Split Yellow Moong Dal - 2 tbsp
Jeera - 1/2 tsp
Coriander leaves finely chopped - 2-3 tbsp
Scallions green part finely chopped - 4
Small Onion - 1
Ginger Garlic Paste - 1 tbsp

procedure:

1.Mix all the ingredients together.

2.Mix the flour mixture with enough warm water to make it to like paste.

3.Divide the paste into 4 equal parts.

4.Press one part into the inner sides of pan and make small holes with your finger. These holes make sure that it is cooked evenly all over.

5.Pour a teaspoon of oil onto that cover and cook in on medium heat for about 5 mins.

6.After 5 mins, take the lid off from the pan and cook for 2 more mins. By this time oil starts collecting into the holes.

7.Turn off the fire and enjoy the servapindi! It tastes equally good hot or cold.

8.continue the process for other three parts of the paste .

WHEAT HALWA

INGREDIENTS:

1. 1 cup wheat flour (aata)
2. 1 cup sugar (i prefer less sugar, 3/4 was perfect for me)
3. 3/4 cup ghee
4. 1 cup water
5. Cashew nuts and almonds for garnishing
6. 1 tsp cardomom / elaichi powder.

PROCEDURE:

1. Heat the ghee on medium flam on a kadhai or pan
2. Add the atta to the heated ghee & stir continuously till it turns golden brown/brown, just make sure it does not burn.
3. Keep all other ingredients ready as they have to be added quickly one after the other.
4. Alongside add the sugar to the water and the elaichi powder and heat it till the sugar dissolves in the water, once done keep it aside.
5. As soon as the atta is brown and you get a nice aroma flowing through your kitchen :), add the water mixture to the atta and stir continuously.
6. Keep stirring till it starts leaving the gheel from the corners, this takes some 15 mins.
7. The halwa is now ready to be served. Garinish with the nuts and serve hot.

How to prepare Pulihora

Pulihora is a traditional south Indian recipe.

Ingredients:
Rice : 3 cups
Tamarind : 60 grams or Big lemon size or 1 1/2 cup thick juice
Peanuts : 1 table spoons
Chana dal : 2 tablespoons (Soaked in the warm water)
Urad dal : 1 table spoon
Red chilli : 6
Green chilli : 3 or According to taste
Turmeric : 1/4 spoon
Cumin, fenugreek seeds fried and grounded to powder : 1/4 spoon (optional)
Vegetable oil : 3 table spoons
Cumin seeds, mustard seeds : 1/4 teaspoon
Hing : Pinch
Curry leaves, cilantro : few (optional)
Cashew nuts : to garnish

1. Cook rice with six cups of water. Keep it aside for cooling.

2. Take 2 teaspoons oil in a nonstick bowl or thick bottom vessel and heat it. Add dried red chilli, cumin seeds and mustard seeds. Once they pop add tamarind juice and salt and boil on medium flame to a thick paste for about 10 to 15 minutes stirring frequently. Add fenugreek and methi powder.

3. Heat oil in a popu pan, add green chilli, cumin seeds, mustard seeds and curry leaves. When they start to pop, add urad dal and soaked chana dal and peanuts. Fry it well. Then add turmeric, cilantro and hing. Turn off heat.

4. Add prepared pulihora mix to cooked rice, add popu mix and salt according to taste. Mix well. Garnish with cashew nuts.

Pulihora is ready to eat.