Tuna fish Stir fry

You will need:-
Canned tuna(you can buy tuna canned in olive oil or water)-1 Can
Curry leaves-4
Green chillies-2
Ginger garlic paste-1 tsp each
Chilly powder-1 tsp
Coriander powder-2 tsp
Garam masala-1/2 tsp
Turmeric powder-1/4 tsp
Tomato-1/2 cup
Onions-chopped-3 tbsp

Method:-
Heat pan,if you are using tuna soaked in olive oil,use the same oil to cook the dish,or else use any cooking oil,1tbsp,when hot,add the chopped onions,ginger garlic paste,curry leaves,green chillies and the drained fish,saute for a while,now,add the tomatoes,powders,stir well.cover and cook for 5 mins.Once the fish begins to slightly leave oil,check for salt.
Turn off the heat.Serve hot with chapatis/rice

Carrot,peas Palav

You will need:-
Carrots-cut into cubes ( all the pieces should be of the same size of that they cook at the same time)
peas-1/2 cup
Rice-2 cups
water-4 cups
Soak the rice for 30 mins,drain and keep aside.
Onions-sliced-1 cup
Tomatoes-2 cups
biryani masala powder-1 tbsp
salt to taste
butter-1 Tbsp
Cooking oil-3 Tbsp
Ginger-Garlic paste-1 tbsp each
Chilly powder-1/4 tsp
green chillies-6
Method:-
Heat oil in a large cooking sauce pan.Add the sliced onions and curry leaves,once the onions are golden brown add the ginger-garlic paste.
Fry well,now add the carrots and peas.Add 30 ml water,cover and cook.
Once the carrots are cooked add the chopped tomatoes,biryani masala powder salt and green chillies.
Once the tomatoes are mushy and are soft in texture,add the drained rice,add salt to taste,4 cups of water,butter,chopped coriander and dried pudina leaves or fresh pudina and little kasuri methi.Stir lightly.Cover and allow to cook 15 mins.Do not attempt to uncover.
After 15 mins,open and serve hot with raita or just eat it plain.

Palak and Tomato curry

You will need :-
Mustard seeds-1/4 tsp
Cumin seeds-1/4 tsp
Tomato-3/4-chopped
Onions-chopped-3 Tbsp
Palak-250 Gms
Chilly powder-1 Tsp
Turmeric-1/4 Tsp
salt to taste
Method:-
Heat oil in a non stick skillet.
Add the mustard seeds,cumin seeds.Add the chopped onions when the mustard seeds begin to crackle.Once the onions are golden brown in color add the chopped tomatoes.Once the tomatoes become soft in texture add the chopped palak leaves,cover and allow to cook.There is no need to add water as the palak leaves out water.Season with salt,chilly powder and turmeric powder.Serve hot with rice or chapati

Capsicum/Bell pepper&Egg stir fry

You will need:
Capsicum/Bell pepper-1 medium size-de-seed and chop into cubes
Onions-3 Tbsp
Ginger-garlic paste-1 Tsp
Green chillies-slit-3
Ground pepper powder-1 Tsp (adjust for mildness or spiciness)
Chopped coriander leaves-1Tsp
Egg-3-white&yolks beaten together in a bowl with the help of a fork or a whisk for 1 min.Keep aside.
salt to taste
Cooking oil-Olive oil-4 Tbsp
Serves 3
Method:-
Heat oil in a non stick skillet.
Add the chopped onions when the oil is hot.
Saute till golden brown in color.
Now,add the ginger garlic paste.Add the cubed bell pepper.Add 2 tbsp of water.Cover & cook for 7 mins or till the bell pepper is soft in texture.
Add the slit green chillies.
Add the beaten eggs and allow to become fluffy for 1 min.Now,stir well and make sure the egg doesn't stick to the base of the pan.
Add the ground pepper powder.Season with salt.Mix well.Garnish with chopped coriander leaves.
Serve hot with chapati for breakfast.

spicy Capsicum/Bell pepper stir fry

you will need:-
Capsicum/Bell peppers ( green)1-de-seeded and cut into small pieces
Onions-3 Tbsp-finely chopped
Tomato paste-1 Tsp or fresh tomato-1 tbsp finely chopped
Kitchen king masala (Everest or MDH masala)available in all Indian groceries-1 Tbsp or if you do not have this,you may use garam masala and chilly powder-1Tsp and 1/2 tsp respectively
Cooking oil 2 Tbsp-Olive oil
Garlic&ginger paste-1 Tsp each
Water 4 Tbsp
Method:-
Heat oil in a non stick skillet.
Add the chopped onion,saute till golden brown.Add the ginger&garlic paste.Saute for 2 mins,then add the cut bell peppers.Saute for 2 mins,add water,cover with a lid and cook for 7 mins or till the bell peppers are tender.
Season with salt and the powders.Note here that if you are using kitchen king masala you can skip the chilly and garam masala powder.Mix well so that the vegetable is well coated.
Check for salt.Garnish with chopped coriander leaves(optional)
Serve hot with Roti/naan bread /chapatis/jeera rice

Rice Sevige/Semiya

Ingredients:-
Rice Semiya/Sevige-1 cup (store bought)This is available in all Indian grocery stores-Look for the MTR brand or any other brand should do just fine
Cook as per instructions mentioned on the reverse of the package,drain and keep aside.
Coconut-dessicated-1 Tbsp
Chopped onion-2 tbsp
curry leaves-4
mustard seeds-1 ts
Slit gr.chillies-5
cooking oil-3 tbsp
cumin seeds-1 tsp
dried whole red chilly-2
juice of 1 lemon -1
Method:-
Heat oil.
Add the mustard seeds, once they begin to crackle add cumin seeds.
Add the slit green chillies,dried whole red chilly,curry leaves and chopped onion.
Add dessicated coconut.Fry well.Make sure you keep the heat on a low to avoid the coconut from burning.
Add the drained semiya.Mix well.Add salt and turn off the heat.Add lemon juice.Garnish with chopped coriander leaves.
Serve hot.

Vegetable Upma

You will need
Upma Rava- 1 Cup
Veg or olive oil- 1/4 Cup
Water- 2 cups
Mustard seeds-1/4 Tsp
Cumin/Jeera seeds- 1/4 Tsp
Dried whole red chilly-2
Urad dal and Channa dal mixed together -1 Tsp
Ghee-1/4 Tsp
Curry leaves-4
Gr chilly-4
Coriander leaves-1 Tsp
salt to taste
Sliced onion-1/2 cup
Tomatoes-1 small-chopped
Cook the carrot & peas together in the microwave on a high for 3 mins adding sufficient water.
carrot-1-cut into cubes
green peas-2 tbs
Juice of half a lemon-sans seeds
Method:-
Heat oil and ghee in a non stick pan.
When the oil is hot add mustard,cumin seeds,whole red chilly,urad&Channa dal.Saute lightly.Keep the flame on simmer.
Add the sliced onion ,slit gr chillies,curry leaves.Add a pinch of salt and saute.
When the onions have turned golden in color add the cooked vegs.
Now, 2 cups water,once the water begins to boil add upma rava.Stir in well and check for salt.Cover lid and cook for 7 mins.Make sure the rava doesn't stick to the pan and burn.Once the rava is cooked turn off the heat.Garnish with chopped coriander leaves and 1 tbs lemon juice.Serve hot.

Mushroom curry

Ingredients:

Mushrooms-250 Gms-Mushrooms are not to be washed.Just wipe them with a dry kitchen towel to remove any dirt.Cut them into pieces.Discard the stem.
Onions-chopped-1 cup
Tomatoes- chopped-1/2 cup
Scallions-1/4 cup
Garlic&ginger paste-1tbsp
Spices:
Bay leaf-1
Coriander powder-2 tsp
Cumin powder-1 tsp
Turmeric-1 tsp
Chilly powder-1/2 tsp
Cooking oil-2 tbsp
Salt to taste
Method:-
1)Heat oil in a pan.When hot add the bay leaf,chopped onions add a pinch of salt.
2)When onions are golden brown add the garlic&ginger paste.Fry well.Make sure the paste doesn't not stick to base of the pan.
3)Now,add the chopped tomatoes.Cover and cook for 5 mins.When the tomatoes are soft in texture add the powders.Mix well.Add salt and check as per your taste.
3)Now,add the mushrooms and cook on a low heat for 5 mins.Mushrooms sweat so there is no need to add water.Once they are cooked add the chopped scallions.You will know the mushrooms are cooked when they become soft in texture and darken in color.Cook for an additional 2 mins.Remove from heat and serve hot with naan,toasted bread or fried rice.

potato masala curry

Spicy side dish make with potatoes,tomatoes,onions and spices.
Serves-4
You will need for this preparation:-
Pototoes 3 medium-cut onto cubes with the peel on(optional)I like it will the peel on.The peel is fibrous and nutritive.
Tomatoes-chopped
Onions-chopped-1
Garlic-2 clove chopped
Ginger-1 inch grated
Bay leaves-2
cumin seeds-1/4 tsp
mustard seeds-1 tsp
coriander powder-1 tbsp
chilly powder-1 tsp
turmeric powder-1/2 tsp
Juice of half lemon

Cooking oil-4 Tbsp
Water-100 ml
Method:-
1)Heat oil in a non stick pan or kadhai.When the oil is hot add mustard seeds,cumin seeds.Once the mustard seeds begin to crackle add the chopped onions,when the onions are golden brown in color add the grated ginger,chopped garlic and mix well,add salt.Stir and make sure the garlic and ginger do not stick to the base of the pan.
2)Now,add the powders ie.,chilly pwdr,coriander pwdr and turmeric pwdr.
3)Add the chopped tomatoes,fry well on a low heat/flame for 5 mins.Add lemon juice without the seeds.Now add the cut potatoes.
3)Stir well so that they are coated thoroughly with the masala.Add some water to this,cover and leave to cook for 10-15 mins,keep stirring intermittently.
You know the potatoes are done when they begin to crumble and are soft in texture.Add some more water if the potatoes need to be cooked for a while longer.Once done turn off heat/flame,garnish with chopped coriander leaves.
Serve hot with rice/Chapati.

Dharmapuri Fish masala

This preparation requires a bit of patience on your part.Do not attempt to cook it on a high heat/flame as the masala could get burnt.Make sure you add that little extra oil and trust me you will not regret it.This truly enhances the flavor and texture of the delicacy.

Ingredients:-
Fish-Catfish/Pomfret/Tilapia/Rahu-cut into bite size pieces
Salt to taste
cooking oil-8 Tbsp( you will need more oil)this enhances the taste
mustard seeds-1/4 tsp
cumin seeds-1/4 tsp
6 curry leaves
Grind the below ingredients to a fine paste with little water.
Onion-1/4 if you are using jumbo size
1/2 if you are using medium size
1 if you are using small size
tomatoes-1 medium size
coconut-grated-1 & 1/2 tbsp
sambhar powder-1 & 1/2 tbsp( any sambhar pwdr)
Garlic-4-6 cloves
Peppercorns-10
Cinnamon-3" two sticks
Tamarind concentrate-1/4 tsp
Green chilly-3 small
Method:-
1)Heat oil in a kadhai.When the oil is hot add mustard seeds,cumin seeds and 4 curry leaves.
2) Once the mustard seeds begin to crackle add the ground masala.Keep the heat/flame on low.Caution:be careful while adding the ground raw masala paste to the hot oil.There are chances the oil could splutter.Therefore keep the heat/flame on a low.Mix well and cover.Remove lid every 3 mins and stir well,to make sure the masala doesn't stick to the base of the pan.
3)A yellow froth will begin to float.Gradually the froth will disappear and tiny droplets of oil will begin to appear.This is an indication that the masala is cooked.
Stir well,and once the masala begins to thicken add salt.Then add the fish.You may add little water if you feel the curry is too thick in consistency.
Cover and cook.The fish will loose some of its moisture.Cook for 10 mins.Check if the fish is cooked by cutting a fish piece.If the flesh is white all through,the fish is done.
Simmer on low heat/flame for another 5 mins and turn off.Garnish with 2 curry leaves& 2 whole dried red chilly.
Serve hot with Rice/Dosa or Idli

Brinjal Stir fry

Ingredients
1/4 Kg purple brinjals,slice them into small pieces
1 Tbsp oil
salt to taste
For seasoning
1/2 tsp mustard seeds
3/4 tsp cumin seeds
12/15 curry leaves
Make a coarse paste
2 small onions
3/4 green chillies( adjust according to taste)
3/4 garlic cloves
1" ginger pieces
2 tsp coriander leaves
1 Tbsp mint (optional)
Method :-
1) Heat half a tbsp oil;in a cooking vessel.Add the sliced brinjals & stir fry them till they are 3/4 th cooked.Constantly stir fry to ensure they don't burn or stick to the pan.
Add salt and turmeric powder and remove.
2)In the same pan,add the remaining oil.Add the mustard seeds and let them pop.Add cumin seeds and curry leaves and toss for 8/10 secs.
3)Add the ground paste and saute for 8-10 or till the rawness of onions disappears.
4)Add the stir fried brinjal pieces and combine well and let it simmer for 10 mts.Stir in between.Adjust salt.
5)Garnish with coriander.Serve rice.

Vegetable Biryani

Recipe coming soon

Mirchi ka salan

Ingredients:
Green chillies - 10, washed, slit, seeds removed(optional,if you wish the curry not to be too hot)
Khus Khus/Poppy seeds - 1/2 tsp
Till/Sesame Seeds - 1 tsp
Dhania/Coriander seeds - 1 tsp
Zaara/Cumin seeds - 1 tsp
Peanuts - 1/3 cup
Tamarind Paste - 1/2 cup
Unsweetened Shredded Coconut - 2 tbsp/Coconut milk - 1/3 cup
Onions - 5, medium, sliced thick
Canola/Vegetable/Sunflower Oil - 3/4 cup
Salt - 2 tsp
Red Chilli Powder - 1 1/3 tsp
Turmeric - 1/3 tsp
Curry leaves - 8
Black Cumin seeds - 1/3 tsp
Kala Jeera/Dried Red chilli - 2
Kalaunji - 1/3 tsp
Coriander leaves - for garnishing

Method:
Heat 2 tbsp oil in a large non stick pan and add the green chillies and a little pinch of salt (to retain the green color of the chillies). Wear an oven mitt in your hand, step back, and carefully stir fry the chillies for three minutes. With a slotted spoon, drain and remove the green chillies into a plate.
In the same pan with some oil in it, add Khus Khus, Sesame Seeds, Coriander seeds, Cumin seeds, Peanuts, Shredded Coconut (if you are using Coconut milk add it later), and stir fry it on medium heat for 3-4 minutes again. Remove into a blender container. Let it cool.
Now again in the same pan add onions, and stir fry them. Do not add any oil. Let the onions caramelize on themselves. Keep giving them a stir every two minutes. Once the are golden brown, remove them into the same blender container in which the roasted spices were kept. Let it all cool down.
(If you are using Coconut Milk, add it here to the blender). Add tamarind paste to the blender container contents. Blend the mixture once cooled adding a few drops of water if needed to aid in the blending, and make it into a smooth paste. It should not be coarse. and do not make the mixture too watery adding more water. It should be thick enough.
Now in the same pan at medium heat, add the remaining oil, and throw in the Dried red chillies, Kalaunji, Black Cumin seeds and Curry leaves. Once they splutter, pour some of the mixture into the pan, and immediately cover the pan with a lid for a minute. Lower the heat. This is done for the mixture to absorb all the flavor from the (tempering).
Add the remaining mixture and mix it well. Cover the lid again for two to three minutes.
Now add the salt, red chilli powder, turmeric, and mix well. Stir fry it for a few minutes till till it leaves oil.
Now add the earlier fried green chillies and mix it, so that the mixture goes into the slit of the green chillies. Be gentle in stirring.
Pour about two to three cups of water to the mixture until you get the desired consistency. The traditional method is to keep the curry only a little bit watery. Do not add too much water. It should have a pasty, not too thick, not too watery consistency.
Let it cook covered for 5 minutes. Garnish with fresh coriander leaves and Serve.
Basmati Rice /Plain Long White Rice

Bindi/Okra Fry

Ingredients:-
Mustard seeds-1/4 tsp
Bindi/Okra-250 Gms
Chopped onions-2 tbsp
Curry leaves-5
Gr. chillies-2 Slit
Kitchen king masala-from Everest or MDH-2 Tsp
salt to taste
chopped coriander leaves for garnish
Chopped garlic-2
cooking oil-2 Tbsp (we need more oil here,to reduce to stickiness in the veg,some ppl use 1 tsp of curd,but I prefer using oil)
Method:
Heat oil in a non stick skillet.
Add mustard seeds,once they begin to crackle add curry leaves,garlic,gr chillies& chopped onions.
Fry well,add a pinch of salt to the onions,once they turn golden in color,add the chopped Bindi/Okra.Fry thoroughly on low to medium heat.Add little water,cover & cook for 10 mins.You can add little more oil or curd,depending on your preference if the veg is still sticky.
Remove lid & add kitchen king masala.Mix well.Once the masala has blended well,check for salt and check if the veg is cooked.Mix well.Turn off the heat.Garnish with chopped coriander leaves.
Serve hot with rice or chapatis

Gongura fry

Ingridients:
Gongura leaves-2 Cups-chopped
Chopped onions-1 Cup
Garlic-Whole-5
Curry leaves-5
chilly powder-1/2 Tsp
Gr.chilly-5-slit with the seeds on
salt to taste
Turmeric powder-1/4 Tsp
Method
Heat cooking oil in a non stick skillet.Add mustard seeds,Once they begin to crackle add curry leaves,whole garlic,chopped onions and slit Gr.chillies.Fry well till the onions are golden brown in color.Now,add the chopped gongura leaves.Add a pinch of salt in order to retain the color of the leaves.
Cover and allow to cook for 10 mins.Remove lid and mix well.Check for salt.The leaves will shink in size.Add turmeric and chilly powder.Mix well.
Serve hot with rice and cooked daal

Pav Bhaji

Bhaji Preparation
Chopped onions-1/2 cup
Chopped tomatoes-1/2 cup
Boiled potato-1 medium-skinned and cut into cubes
frozen or fresh peas-1/4 cup
Gr.chillies-4
Chilly powder-1/2 Tsp
Garam masala powder-1/2 Tsp
Pav bhaji masala-1 Tsp
Chopped coriander leaves-1 Tsp
Lemon-One slice
salt to taste
ginger-garlic paste-1Tbsp
Cooking oil-1 Tbsp
Butter-1Tsp
30 ml-water
Method:
Heat oil and butter in a pressure cooker.Add ginger garlic paste,chopped onions,fry well,add a pinch of salt.Once the onions have turned golden brown in color add the chopped tomatoes and gr.chillies.Once the tomatoes begin to become soft,and leave out oil add garam masala,chilly powder,turmeric,pav bhaji masala powder&salt.Saute well.Now,add the frozen peas/fresh peas & boiled potatoes.Mash the potatoes.Add little water and pressure cook for 2 whistles.Garnish with chopped coriander leaves and lemon juice.
Serve hot with toasted bread,raw onions and a slice of lemon.

Brown Chole stir fry-healthy low cal

Soak brown chole or sundal over night.1 Cup
Pressure cook the following day with 3 cups of water.Drain and store the water.This water is rich in vitamins.I use this for rasam.It's tasty and healthy.
For the stir fry:
1/2 cup chopped onion.
curry leaves-4
Mustard seeds-1/4 tsp
cumin seeds-1/4 tsp
Cooking oil-1Tsp
slit gr.chilly-3
dash of lemon juice-1/4 tsp
Heat oil in a pan,add the mustard seeds,cumin seeds,gr chillies and the curry leaves.Fry for 2 mins then add the chopped onions,fry well.Add the chole and fry for further 2 mins.Season with salt,turn off the heat.Garnish with coriander leaves and a dash of lemon juice.Serve hot with rasam &rice

Veg Samosas

You will need:-
Store purchased spring roll sheets Or you could use your chapati dough,however please note that if you are using your homemade chapati dough,you will deep fry the samosas.Therefore I recommend you use the spring roll sheets instead.Prepare the samosas by just shallow frying.This saves you oil and is less oily to eat too.

For the filling you will need:
2 Large potatoes
1 Cup finely chopped onions.
3 chillies-chopped finely
scallions-1 Tbs
Garlic-finely chopped-1 Tbsp
ginger-1" finely chopped
Mustard seeds-1/4 Tsp
cumin seeds-1 Tsp
Curry leaves-2-chopped
Coriander leaves-1 Tbsp-chopped
lemon juice-1 tsp
Salt to taste
Hing powder-a pinch

Boil 2 large potatoes in the P cooker.Remove the peel and mash the pulp and keep aside.Sprinkle a dash of lemon juice.This will help the pulp from discoloring.

Method:
Heat 1 Tbsp oil in a non stick pan.Add the mustard seeds,cumin seeds,curry leaves hing powder.Allow the mustard seeds to crackle.Now,add the chopped onions,gr.chilly scallions,garlic ginger.Once the onions are golden in color add turmeric powder and 1 Tsp chilly powder.Mix well.Now,add the mashed potatoes and mis well.Make sure the potato doesn't stick to the base of the pan.
Season with salt.Turn off the heat and garnish with the chopped coriander leaves.

Cut the thawed spring rolls sheets into small cones,fill with the cones with filling.Seal the top of the cones by wetting your fingers.
Heat oil for shallow frying ,when hot shallow fry the samosas,turn the samosas once in 3 mins.When golden brown.Remove from heat,transfer to a kitchen towel.Serve hot with coriander,date&mint chutney.

Chettinad Chicken

You will need the following for this preparation:-
1 Kg Chicken,washed and cut into bite sized pieces
1 Cup chopped onions
1 Cup chopped tomatoes
1/2 tsp turmeric powder
10/12 curry leaves
1 Cup Coconut milk(from 1/2 coconut)
fresh coriander leaves for the garnish-Chopped
salt to taste
1 Tbsp oil

1)Make a paste of the following for the gravy
2 Green chillies-3/4 depending on the spice intake
8 garlic cloves
1" ginger
2 Tbsp poppy seeds (soak in warm water for a minimum of 10 mins )

2)Roast and make a fine powder of the following
1/2 tsp pepper corns
1/2 tsp cumin/jeera seeds
3/4 tsp fennel seeds
1&1/2 tbsp coriander seeds
6-8 dry whole red chillies
2 cardamoms
1" cinnamon
6-7 curry leaves
1/2 tsp Oil
Method:-
Heat oil in a cooking vessel preferably non stick,add the chopped onions and curry leaves and saute till the onions are golden brown in color.Add the ground chilly paste ( point 1) and cook for a min before adding the chicken and cook on high flame for approx 4 mins,and do stir the chicken once in a while.
Reduce to medium heat,add salt,turmeric pwdr and tomatoes,combine well.
Let the chicken cook in this for 4/5 mins uncovered.
Now,add the coconut milk and transfer the contents to a pressure cooker.P cook for 4 mins or until single whistle.Open lid and combine well.
Finally add the ground masala powder in point 2 cook for 3 mins.Turn off heat and garnish with chopped coriander leaves.Serve hot with dosa/Idli/Chapati or rice

Veg Spring rolls

You will need:
Store purchased frozen spring roll sheets( you will find this in the freezer section)
Remove from the freezer and allow to thaw for 30 mins,then carefully separate individual sheets and keep aside for use.
Veges needed for the filling:-
Cabbage-finely chopped/grated 1/4 cup
Carrot-finely chopped /grated 1/4 cup
Beans- - " - 1/4 cup
Green chilly 2-slit
Garlic-finely chopped-2 Tbsp
Ginger-Finely chopped-2 Tbsp
Onions-1/2 cup-finely chopped
Spring onions(they are called scallions in the US)-1/4 cup-finely chopped
Soy sauce-1 tsp
white vinegar-1 tsp
shiraka sauce or chilly sauce-2 tbsp or depending on your spice intake

Method:
Preparing the filling:-
Heat oil in a wok or a kadai.Keep the flame or heat on high.
Add chopped garlic,ginger,chillies and onions,saute for a minute,then immediately add the veges and spring onions.Saute for 3 mins.Sprinkle water and reduce heat to medium.Cover& cook for 5 mins.Make sure the veges do not stick and burn at the base of the pan.Once the veges are cooked add the soy sauce,shiraka/chilly sauce and white vinegar.Saute for further 3 mins.Check for salt.Since the soy sauce has already a certain amount of salt you need to be careful while adding salt to the cooked vegetable mixture.Allow the mixture to cool.
Now,spread out each sheet,follow the instructions given on the reverse of the package for rolling the sheets with the filling.each filling size -1 Tbsp -Do not over fill as this can tear the sheet.

Frying instructions:
Heat 8 Tbsp cooking oil ( preferably peanut oil)-in a shallow pan, and shallow fry the rolls.Do not over heat the oil as this will burn the rolls. Keep the flame/heat on a low.Drain out and transfer to a kitchen paper towel.
cut into pieces and serve hot with tomato ketchup.

Chikudkai curry

For this preparation you will need.
Chikudkai-100 Gms-cut to pieces
Onion-1/2 medium-chopped
Spring onion-1/4 cup-chopped
Sambhar powder-1Tbsp
Garlic-2 Cloves-whole
Curry leaves-4
Coriander leaves-chopped-1 Tsp
Salt to taste
Cooking oil-2 Tbsp
Method:-
Heat oil in a pan.Add the chopped onions,slightly pounded garlic cloves and the chopped spring onions.Saute till the onions are golden in color.Add the curry leaves.Now,add the chikudkai.Add 1/2 cup water.Cover and allow to cook.Add a pinch of salt.
Once the chikudkai is cooked add sambhar powder,mix well.Check for salt.If more salt is needed as as desired.
Garnish with chopped coriander leaves.
Serve hot with rice or chapatis.

Hyderabadi Spicy egg curry

You will need:
Eggs-6 -hard boiled
Cooking oil-4 Tbsp
Shah Jeera(black jeera) or white jeera-1/4 tsp
curry leaves-8-10
Sesame/till seeds-1&1/2 tbsp
Fresh coconut-1 Tbsp
Poppy seeds-1 tbsp
pinch of methi seeds
1-2 whole dry red chillies
Garlic cloves-chopped-4
Green chillies slit-2
1/2 chilly powder
1/2 jeera powder
Coriander powder-1 tsp
Turmeric powder-1/3 tsp
1&1/2 tbsp tamarind paste
1 cup water-as required
salt,1/4 tsp garam masala powder
Method
1) Heat 2 tbsp oil in a pan and add the boiled eggs and fry for 2 mins and remove from heat.Cut into halves.
2) Dry roast:
Sesame seeds and poppy seeds for 4/5 mins.Grind sesame seeds,poppy seeds,fresh coconut & roasted peanuts to a fine paste adding some water.Keep aside.
3) Heat 1 & 1/2 Tbsp oil in a pan.Add cumin seeds and let them splutter and then add methi seeds,curry leaves,dry red chilly,green chilly and chopped garlic,fry for 20 secs,and then add the ground paste.Saute till oil separates., ie appox 7-8 mins on medium heat and stirring it constantly so that it doesn't burn.
Now add:
Chilly powder
turmeric powder
Coriander ( dhaniya powder)
Cumin ( jeera )
Saute again for30 secs
Add the boiled eggs and mix well.Add tamarind paste and let it cook over low flames for 4/5 mins.Now,add 1 cup water and salt and cook for 10/12 mins.
Last,add garam masala.
Serve hot with plain,white rice,paratha

Lemon&walnut cake

You will need

Potato Curry

Ingredients
Potatoes-2-Chopped into cubes-remove the skin.
Besan (Gram flour)-1 Tbsp
chilly powder-2 tsp
Cumin seeds-1 tsp
Butter-1 tsp
Oil-1 Tbsp
chopped onions-1/4 cup
Tomatoes-Chopped-1 cup
Dash of lemon
Chopped coriander leaves-1 tbsp
Method:
Mix the besan in 2 Tbsp of water,dissolving any lumps.Keep aside.
Heat oil and butter in the pressure cooker.Once the oil is hot and the butter has completely melted add the cumin seeds, chopped onions,turmeric and chilly powder.Saute for a 2 mins,allow the onions to turn golden in color.Now,add the chopped tomatoes.Saute for a while .Now,add the cubed potatoes,besan paste,salt to taste and 1/4 cup water.Pressure cook for 3 whistles..Once cool remove the cooker lid mix well and garnish with a dash of lemon and sprinkled coriander leaves.

Quick egg curry

Ingredients
Eggs-Boiled and shelled-4
Spring onions-1 Tbsp
Onions-Chopped -1 Cup
Chilly powder
Coriander powder
Nutmeg powder
Turmeric powder
Garlic
Ginger garlic paste
Cooking oil
salt to taste
Tomato-1 ripe-Medium size
Method:
Cut the boiled egg into small pieces.Keep aside.
Heat oil in a non stick skillet.Add the chopped onions,saute for a minute.Now,add the chopped ginger-garlic paste.Saute for a minute longer.Now,add the chopped garlic.Saute and make sure the onions are golden brown on color.
Add the chopped tomato and cover lid.Allow the tomatoes to become soft.Now,add the powders,ie.,turmeric pdr,chilly pdr,coriander pdr and the nutmeg pdr.
Saute and mix the powders well.Add little water to avoid the masalas from burning to the base of the pan.
Now add the spring onions and mix well,Add the cut boiled eggs and add salt to taste.
Serve hot with chapatis or rice or even toasted bread.

Red gram fry

This preparation is rich in protein and low in calorie count.
You will need

1/2 Cup Red Gram-Soaked over night and pressure cooked with 1 Cup water
1 Cup-chopped onions
1 cup-chopped tomato
Green chillies-1 tsp chopped
chopped coriander-1 Tbsp
Lemon juice - 1tsp
Oil-1 Tbsp -Olive or veg oil
Garlic- chopped - 1tsp
Ginger-Chopped- 1 tsp
Garam masala powder-1/4 tsp
Chilly powder-1/4 tsp
Turmeric-1/4 tsp
Coriander powder-1 Tsp
Salt to taste
Method:-
Heat cooking oil in a non stick skillet.Add the chopped onions,Gr.chillies,saute for a while.Once the onions are slightly golden in color add the chopped tomato and garlic,ginger.When the tomatoes are soft and ooze out water,add the powders ie., turmeric,chilly,coriander powder.Saute further for 2 mins.Then add the cooked gram and saute.Mix well.Saute for 5 mins more then add the chopped coriander leaves,sprinkle garam masala powder.Turn off the heat,then add the lemon juice.Season with salt.Mix well.
Serve hot with rice or chapati.

Pudina and kasuri methi chapatis

Ingredients
While preparing your dough add one fistful of dried pudina and kasuri methi leaves along with a pinch of salt.
This will give your chapatis a great flavor and they can be eaten with pickle or just a cup of curd.This is great for a light and quick dinner.

Pure homemade ghee

Ingredients
Two sticks of butter
A wide saucepan
A spoon
3 cardamoms -Lightly pounded
A filter
1 tsp Salt
An empty clean airtight glass jar to store the ghee( you could use your empty jam bottle)
Method:-
Put the two sticks of butter on the saucepan.Turn on the heat/flame to a simmer and allow the butter to melt.Once you notice a white froth floating add 1 tsp of salt.This will give you a grainy consistency,remove the forth with a spoon and keep it on for 7 mins more.Make sure you do not over melt the butter.This will burn the butter.Turn off the heat,add the pounded cardamom to the melted butter.Allow to completely cool.Then filter and store in a glass jar.This will solidify in 2 hrs in room temperature.Warning;do not filter the ghee when it is hot,this could break the glass jar.Allow to cool and then filter.This is stay fresh for a month.You could add a beetle leaf (Pan) leaf for added freshness in the jar while storing.

Instant coconut milk

Store grated coconut in the freezer section.Make coconut milk by taking out the desired amount,soak the grated coconut in hot water for a minimum of 10 mins,add to your blender.Strain out the milk.

Fresh vegs in your refrigerator

Just wrap up your vegetables in an old newspaper and store in the lower racks of your refrigerator.Use the desired amount and make sure to re wrap the remaining of the veges.This helps in keeping your veges fresh for a longer duration.

Stubborn tea stains in your tea kettle

Drop 1 Tsp of vinegar in your tea kettle and allow to sit for 1 hr.Wash off later by scrubbing gently with your dish washing liquid.Rinse off thoroughly.The stains will vanish effortlessly.

Crispy dosas in a jiffy

Add 2 Tbsp rice flour along with a pinch of salt to your idli batter ( 1 Cup).Mix thoroughly.Heat a non stick pan and prepare the dosa following the usual method.Result-crisp dosas in a jiffy

Super quick uddina vada

Soak urad dhal 1 cup and moong dhal 1/4 cup in hot water for 1 hr to make uddina vada in a jiffy.

Cauliflower curry

Ingredients
Grind the following 4 ingredients with 3 Tbsp warm water:-
Coconut- 2 Tbsp
Dried whole red chilly-3
Coriander seeds-1tsp
Cumin seeds-1 Tsp
You may add a little more water if you find it difficult to make a smooth paste.
Onion-1/2 Cup
Chopped cauliflower-1 cup
Garlic-1 clove
Cinnamon-1"
Cooking Oil-2 Tbsp

Heat oil in a non stick pan.Add the chopped onion,garlic and cinnamon.Saute for 3 mins,once the onions have turned golden brown add the chopped cauliflower and 1/2 cup of water.Allow to cook,cover lid.Once the veg has cooked add the ground masala,cook for further 10 mins in order to remove the raw flavor of the coconut& masala.Add salt as per taste.Garnish with coriander leaves (Optional)

Healthy low calorie-Palak pappu ( dhal)

For this preparation you will need:
Palak leaves-Washed and chopped- 250 Gms
Toor dhal- 1/2 cup
1&1/2 cup-Water
Turmeric-1/4 Tsp
Chilly powder-1/4 Tsp
Garlic-1 Clove
Cooking oil-2 Tbsp
Chopped onion-1/2 Cup
Mustard seeds-1/4 Tsp
curry leaves-4
chopped green chilly-3
Method:
Separately pressure cook the dhal in 1&1/2 cups of water along with turmeric & chilly powder for 3 whistles.Keep aside.
Heat oil in a non stick skillet,when the oil is hot add the mustard seeds,curry leaves,garlic,green chilly and lastly chopped onion.
Fry well,once the onion is golden brown add the chopped palak leaves and saute for 5 mins,add a pinch of salt.This will help to retain the green color of the palak.Once the palak is cooked add the cooked dhal and mix well.Cook on a low heat for 5 mins.Check for salt.Done.
Serve hot with rice and pickle.

Quick Brinjal fry

Ingredients
Brinjal/eggplant -1 large-cut into bite size pieces
Chilly powder-1 tsp
Turmeric-1/4 tsp
Coriander powder-1 Tbs
Garam masala- 1 tsp
Salt to taste
Olive or veg oil- 4 Tbsp
Method:-
Heat oil,add the eggplant/brinjal,sprinkle some water.Add salt to taste.
Cover with a heavy lid,allow to cook for 10 mins,stirring occasionally to avoid sticking of the eggplant/brinjal to the base of the pan.
Once the eggplant/brinjal is cooked,add all the powders.Mix well.Allow the oil to slightly separate from the dish.Garnish with chopped coriander leaves.Serve hot with rice or chapatis.

Potato curry with dil leaves

For this preparation you will need
Potato- 3 medium size-peeled and cut into cubes or bite sized pieces
Tomato -1 medium size-chopped
Onion-1 Cup chopped
Dil leaves-1 tbsp
Pt1 Grind the below listed 6 ingredients into a fine paste with little water,keep aside:
Ginger-1 inch
garlic-2 cloves
garam masala-1 tsp
chilly powder-1 tsp
Turmeric-1/4 tsp
Coriander powder-1 tsp
Pt2 Grind the below 2 ingredients
Coconut powder or grated coconut -1 Tbs
Khuskhus-1 Tbs( I suggest you soak the khuskhus in hot water for 15 min before grinding)
Method:-
Heat oil in a pressure cooker.When the oil is hot add the chopped onions and cubed potatoes.Fry well.Add 1/2 cup of water,cover lid without the rubber.Allow to cook for 10 mins.Once the potatoes are cooked add the ground masala(Pt1).Fry well.Once the masala has mixed well with the potatoes add(pt2)Cover lid again without the rubber and cook for another 5 mins so as to remove the raw flavor of the khus-khus and coconut.Allow the oil to slightly separate from the dish.Once the oil begins to separate,add the chopped tomato.Once the tomato softens add chopped dil leaves and mix well.Cook for 1 mins on low flame.
Turn off the heat,serve hot with chapatis or rice.

Pudina and Peas Palav

This rice preparation is best suited when served with a spicy veg or non veg curry.
For this preparation you will need the following.
Rice-Basmati or Sona masoori rice-1 Cup
water-2 cups
Pudina leaves-handful
Coriander leaves-A handful
Kasuri methi-1 Tbsp
Onion-1/2 cup
peas-1 cup
Jeera-1/4 tsp
whole garam masala:
cinnamon-1 stick
cloves-2
Clove-3
Olive-5 Tbsp
Ginger garlic paste-1Tbsp
Gr.chilly-2 slit
Method:
Soak the rice in water for 30 mins.
Heat oil in a non stick pan.Add whole garam masala.Add cumin,when it crackles add the chopped onion.Fry well.Add ginger garlic paste,green chillies,peas,pudina leaves,coriander leaves and kasuri leaves..
Fry well.Add salt to taste.Once the onions have turned slightly brown turn off the heat.Allow to cool.Add 1 Tbs butter or ghee.
Now,add to the the soaked rice.Pressure cook for 2 whistles or cook in the rice cooker.Once the rice is done,gently fold in the rice with the fried ingredients so that all the ingredients are evenly distributed.
Serve hot with a spicy curry or serve plain.

Garlic-ready to use

When you have that extra time on hand,peel garlic and store in an airtight glass jar,refrigerate in the side compartment.This saves you time while fixing a quick meal or supper.
easy peeling-smash the garlic gently with your broad knife in the center.The skin will peel off easily.

Fresh flowers

Add a pinch of sugar to the water in which you store your fresh flowers.This keeps the flowers fresh for a longer time.

Smooth closets and cabinets

Rub a generous amount of wax on to the base line of all your cabinets and closets.This helps smooth and easy opening&closing.However to avoid any mess make sure you empty your closet/cabinets before rubbing them with wax.

Watering your garden and indoor plants

Do not discard the water you use to wash your rice and vegs.Water your garden and indoor plants with this water.This is rich in minerals,helps the plants to grow.

Sparkling microwaves

Microwave the juice of half a lemon for 1 min without the seeds on high.This will kill odor& brighten the glass of the microwave.wipe off the steam with a damp paper towel.
Do this once in a week for more effective results.

Wrap cabbages in an old new paper-for freshness

Wrap cabbages in an old news paper and store in the fridge.This keeps the veg fresh for a longer time.

Super fresh chillies

De cap chillies and store in a container in the fridge.They last longer

Super sharp knifes

Sharpen knifes by rubbing the sharp edges with steel wool.Rinse off and use.
Avoid excess washing of knifes.Just wipe them with a paper towel after use.However make sure you wash knifes after cutting or chopping non veg.

Super fresh Lemons

Store lemons in a plastic container with 1Tsp salt sprinkled.Cover and shake the container well so as to coat the lemons with salt.Refrigerate.The lemons will stay fresh for a long time.Just before use wash the lemons in tepid water.

Basic vanilla cake

This recipe is also called the Pound cake.A favorite for palates which savor the essence of vanilla.
Note: It is mandatory that you use accurate measurements for baking.A slight variation in the quantity will alter to a great extent the texture and taste of the preparation.
Measurements:
Cup,Tbsp,tsp and stick (Butter is measured in stick quantity)
3 Tsp=1 Tbsp
1 Stick of butter=8 Tbsp
Serves-3 persons
You will need
All purpose flour(Maida)-1& 1/3 cup
Fine Sugar-1/2+1/3+1/8 Cup( half of 1/4 cup=1/8 Cup)
Baking Powder-1&1/2Tsp
Salt-1/4 Tsp
Baking soda-1/8 Tsp
Butter -1 Stick or 8 Tbsp
lemon zest or vanilla essence-1 Tsp
Buttermilk-1/4 cup
Large eggs-2
Method
In a medium sized bowl combine all the dry ingredients ie APF( All purpose Flour)(Maida),baking powder,salt,baking soda,mix well with a fork.Keep aside.
In a large bowl beat butter till it is smooth without any lumps
Then,add sugar ( entire quantity)
Beat for 10 mins-The color and texture of the butter will change to pale and fluffy respectively.
Add the vanilla essence.
Beat till smooth,add egg-1 by -1.
Then add 1/2 of the flour,Mix and fold.Do not over beat the flour as this will harden forming gluten in the cake.
Then add the buttermilk, next add the remaining flour.
Fold in the flour.
prepare a loaf pan for baking by spraying some butter or by rubbing some butter onto the sides of the pan followed by dusting some APF on the sides of the pan.Use APF and butter sparsely,just to cover the pan.
Heat the oven on 350 deg.
Spread the cake batter on the dusted pans.Do not mix or meddle with the batter to much.
Bake for 30 mins or till the cake is done.You can check if the cake is done by poking a tooth prick into the bottom of the cake.If the cake batter doesn't stick to the tooth prick ,the cake is done.
Transfer the pans to a cooling tray and remove the baked cake from the pan once the it is cool.Cut into slices and serve with a dollop of ice cream topped with chocolate sauce and roasted nuts.Yummmm!!

Sambhar

Ingredients:-
Any Sambhar powder-3 Tbsp
Toor dal-1/2 cup
Moong dal 1/4 cup
Channa dhal-1/8 cup
Pressure cook the above in 3 cups of water with a pinch of turmeric and 1/4 Tsp cooking oil for 4 whistles.When the dhals are cooked mash the dals with the help of a broad spoon.Keep aside
Chopped/diced carrot-1/4 cup
French beans-1/4 cup
Drumsticks-3 slit
salt to taste
Ghee-2 Tsp for the tadka
Tadka ingredients
Mustard seeds-1/4 Tsp
Cumin Seeds-1/4 Tsp
Urad & Channa-1/8 Tsp
Peppercorns-5 in no.
Whole dried Red chilly-3
Curry leaves-5
Coriander leaves-chopped-1/4 cup
Chopped onions-1/2 cup- finely
Green chillies-5
Method:
Heat oil,add the onions,gr.chillies,garlic.Once the onions are golden brown add the chopped/diced carrots,beans.Add1/4 cup of water.Cover with lid.Allow to cook.Once the vegetables are cooked add the cooked dhal and mix well.
Add sambhar powder,mix well.Add 1/2 cup water to achieve the right consistency.Bring to a boil.Turn off the flame or heat.
Prepare the tadka in ghee.Add the tadka to the sambhar curry,add salt to taste,coriander leaves.Serve hot with dosa/idli or rice along with lime pickle and papads

Idli Upma

Ingredients:
If you have any left over idlis crumble them in your hands gently and keep them in a bowl.Make sure there are no lumps.Crumble them finely.See pic.
Idlis-5/6
Cooking oil-Olive/Veg oil-3 Tbsp
Curry leaves-6
Dried red chillies-3
Mustard seeds-1/4 Tsp
Jeera seeds-1 Tsp
Urad & Channa-1 tsp
Peppercorns-5
Garlic-1Tsp chopped
Onions- 1/2 cup
Juice of one lemon without seeds
Small lemon-1
Large lemon-1/2
Method:
Heat oil in a non stick skillet,add the mustard,cumin seeds,Urad and Channa dal,curry leaves dried whole red chillies and peppercorns.
Once the mustard seeds begin to crackle add the chopped garlic & onion.Fry well till the onions have turned golden brown.Add 1/4 chilly powder,1/4 turmeric powder and a pinch of garam masala.
Turn the flame to a low or simmer.Add the crumbled idlies.Make sure that there are no lumps.Sprinkle little water on the idlies to avoid the idli crumbles from sticking to the base of the skillet.
Now turn off the flame/heat.Add salt to taste.Mix well and sprinkle little coriander leaves.Add the juice of one lemon.Mix well.Serve hot.

Uddina Vada

Ingredients:-
Urad dhal-1 cup
Moong dal-1/4 cup
Rice Flour-1Tbs
Corn flour-1/4 Tsp
Gr chilly-4
Onion chopped-1/2 cup
Pepper powder-1/4 tsp
Chilly powder-1/4 tsp
Garam masala powder- A pinch
Curry leaves-5
Coriander leaves- 1Tsp
Turmeric- A pinch
Salt to taste
Soak the the urad,moong dhal in hot water for 2 hrs.Grind the dhals with little water to a fine paste like consistency.
Mix the following into the urad-moong dhal batter thoroughly.
Rice Flour
Corn flour
Gr chilly
Onion chopped
Pepper powder
Chilly powder
Garam masala powder
Turmeric
Curry leaves
Coriander leaves
Do not add any water
Salt to taste
Check for salt
Preparation of the vada
Heat oil,for deep frying.
Make small balls with your wet hands,drop into the hot oil gently.Be careful while dropping the batter balls into the hot oil.
Allow to fry till the vadas are golden brown.Remove and transfer on to a paper towel.Drain out the excess oil and store in a glass jar with lid.
Serve hot with mint or date chutney.
Note : the batter consistency should not be too liquid.

Super quick egg curry

This preparation is very quick and simple.It's great with rotis or even rice.

For this preparation you will need
4 large eggs
cloves-4
Whole Jeera-1/2 Tsp or Jeera powder-1/4 Tsp
Tomatoes-2 medium size-Chopped
Garlic-chopped-2 Tbs
Onions chopped-1 & 1/2 cup
Cooking oil-Olive or veg oil-4 Tbs
Coriander powder-1Tbs
Chilly powder-1 Tsp
Garam masala powder-1/2 Tsp
Spring onions-1/4 Cup
Curry leaves-6
Coriander leaves chopped-1 Tbs
Method:-
Step 1
Heat oil in a non stick skillet.
Add whole cumin,chopped garlic,chopped onions & cloves.Fry well and allow the onions to lightly brown.
Step 2
Add the curry leaves, chopped tomato.Once the tomatoes become soft,add coriander powder,Jeera powder( if you are not adding whole jeera in step 1) & chilly powder.Mix well.Make sure the mixture doesn't stick to the skillet.
Add little water and turn the mixture.Wait till the oil begins to slightly separate from the mixture.Keep stirring the mixture to avoid burning.
Step 3
Hold the egg in the center of the skillet and break it in the center allowing the egg white & yolk to fall into the skillet.
Turn the flame or heat to a low or sim. Do not attempt to turn or scrabble the egg.The egg will cook slowly.Add salt & spring onions.Add a little more water.Cover the skillet with a lid and allow the eggs to cook for 10 mins.
If you wish to have a thick consistency reduce the water you are to add.If you desire a thin consistency add a little more water.Watch out for the amount of water to be added. By adding water to the eggs they become fluffy.
Step 4
After 10 mins remove the lid and sprinkle garam masala powder.
Once the egg is done turn off the flame/heat and season with chopped coriander leaves.
Note: If you feel the egg appears too fluffy and large you can cut each egg into halves after they are cooked thoroughly.
Serve hot with rasam and rice or chapatis.

Andhra Pulihara

Ingredients
Mustard seeds-1Tbsp-Heat them dry in the microwave for 50 secs.Powder with curry leaves and sprinkle over the precooked rice. keep aside.
Rice-1 Cup-precooked
Chopped onion-1/2 cup
Fry the below separately in a kadhai with 3 Tbsp groundnut oil/veg oil
Jeera seeds-1/2 Tsp
Urad& Channa dal-1 tsp
Dried red chilly-3
Curry leaves-6
Methi seeds-12 in number
Now add
Tamarind juice-5 Tbsp
Water- 5Tbsp
Jaggery- v little-1 tsp
Boil all of the above for 2 mins.A thick sauce must form. Now add the chopped onion to the sauce mix well.Add the precooked rice to this sauce and mix well.Season with salt.Use your hands to mix the rice.Caution:Allow the sauce to cool and then mix the rice
Serve hot.

Saffron Chicken

This is a rich creamy curry bursting with flavor and aroma...i am sure you will enjoy this dish!
For this preparation you will need
Boneless Chicken- 500 gms
Cardamom-4
Chicken Stock-2 Cups
Cinnamon- 1 Stick
Cloves -10
Garlic paste-4 tsp
Ginger paste-4 tsp
Garlic chopped-2 Tbsp
Onions-Sliced -1/3rd Cup
Olive oil or veg oil-6 Tbsp
Saffron-A pinch-Soak this is warm water or milk-1/4 tsp for 10 mins.Crush gently and keep aside.
Salt to taste
Red chilly powder
Method
Step1
Cut the chicken into bite sized pieces.
Step 2
Heat oil in a saucepan & add the chopped garlic.Saute till brown.Now add the chopped onions.Saute till light brown.Add the ginger&garlic paste;chicken,salt,red chilly powder.Stir for 3/4 mins.Add the chicken stock&bring to a boil.Cover and simmer till the chicken is tender and thoroughly cooked.Remove from flame.Add the crushed saffron and serve hot with Indian bread or basmati rice.

Andhra Style Upma

You will need
Upma Rava- 1 Cup
Veg or olive oil- 1/4 Cup
Water- 2 cups
Mustard seeds-1/4 Tsp
Cumin/Jeera seeds- 1/4 Tsp
Dried whole red chilly-2
Urad dal and Channa dal mixed together -1 Tsp
Ghee-1/4 Tsp
Curry leaves-4
Gr chilly-4
Coriander leaves-1 Tsp
salt to taste
Sliced onion-1/2 cup
Method
Heat oil and ghee in a non stick pan.When the oil is hot add mustard,cumin seeds,whole red chilly,urad& Channa dal.Saute lightly.Keep the flame on simmer.Add the sliced onion ,slit gr chillies & curry leaves.Add a pinch of salt and saute.When the onions have turned golden in color add the upma rava and water.Stir in well and check for salt.Cover lid and cook for 7 mins.Make sure the rava doesn't stick to the pan and burn.Once the rava is cooked turn off the heat.Garnish with chopped coriander leaves.Serve hot.

Tomato curry served with hot puris-Breakfast specials

For this preparation you will need
Small Onion-Yellow or Red-Sliced
Garlic-1 Tsp Chopped
Cloves-4 in number
Chilly pdr-1 Tsp
Coriander pdr- 1 Tsp
Salt to taste
Turmeric-1/4 Tsp
Coconut pdr or grated coconut-2 Tbsp
KhusKhus -2 Tsp-make a fine dry powder in your spice grinder or blender
Coconut milk-Add the coconut in the blender with little warm water,once the coconut has become a smooth paste,add in the khuskhus powder and blend for an additional 2 mins.Keep aside.
Method:
Step 1 :
Fry the onions in 1 Tbsp olive/Veg oil add garlic & cloves.
When the onions have turned golden in color add the chopped tomatoes.Fry for 5 mins.Add salt,turmeric,chilly pdr,coriander pdr,cook for 10 mins.Now,add the khuskhus and coconut milk.Add water- 1/4 cup.Cook for additional 5 mins,bring to a boil.Turn off heat.Garnish with coriander leaves.

Biryani Masala powder-Home made

Bay leaf-4
Black cardamom-4
Black cumin-1 Tsp
Cinnamon Sticks-4
Cloves-8
Coriander powder-2 Tbsp
Cumin powder-1 Tbsp
Dried plums (optional)10 pieces
Fried onions-2 Tbsp
Green Cardamom-10
Peppercons-10
Pomegranate seeds ( Anaardana)-1 Tbsp
Red chilly powder-1 Tsp
Turmeric- 1/4 Tsp
Javetri-4 pieces
Kasuri methi-1/4 tSP
Methi seeds-1/4 Tsp
Kasuri methi

Pwder the following
Clove
Black cardamom
Javetri
Peppercons
Gr.cardamom
Bayleaf
Shahi Jeera
Cinnamom stick
Anaardana
Methi seeds
Fried onions
Plums
Pomegranate seeds-Anaardana
Once you have made a fine powder of the above,blend in the following
Red chilly pdr
Coriander pdr
Cumin pdr
Turmeric
Mix all of the above well and store in an air tight container in the fridge

Mutton Biryani

For this preparation you will need:
Mutton: 250 Gms-Marinate in 1/2 cup curd for 15 mins minimum
Separately pressure cook the meat in 2 cups of water with 1/4 Tsp turmeric,chilly pdr for 6 whistles.Do not discard the mutton stock,use it for cooking the rice later during the preparation.
Basmati Rice-3 Cups
Soak the rice in water for 1 hr and drain out the water and spread out the drained rice on a paper towel.
Olive/Veg oil-8 Tbsp
1/2 Stick Butter
Onions
Pudina leaves-One handful
Coriander leaves-One handful
Green chillies-8
Bay leaf-2
Whole garam masala-3 cloves,3 cardamom, 2"cinnamon
Biryani powder- 1 Tbsp
Thick curd-1/2 cup-for adding in the gravy
Peas-1 Cup
Method:
Heat oil in a large non stick pan,add the stick of butter.When the oil is hot & the butter has completely melted,add in the sliced onions,slit gr.chillies,whole garam masala & bay leaf.When the onions have turned golden brown,add the pressure cooked meat.fry well.Then add the biryani powder,tomatoes,1 Tsp chilly powder,coriander powder and turmeric.When a thick gravy has formed and the tomatoes are soft add in 1/2 cup of curd.stir in and allow to cook for 5 mins longer.Now allow the meat to cook in the masala for 10 mins.Add 1/2 cup of water.Cover
After 10 mins add the washed & drained basmati rice to the gravy.Fold in the masala with the rice.Add pudina& coriander,peas.Add 5 & 1/2 cups of water along with the mutton stock.Note:
The water and mutton stock should add up to 5&1/2 cups and not more.
Allow to cook and keep the lid covered with foil.Bring to a simmer.Keep on DUM for 15 mins.Turn off the heat and serve hot with raita.

Dhal Tadka

You will need:
Toor dhal-1/4 Cup
Moong dhal-1/4 cup
2 Tsp Ginger garlic paste
Green chillies-4
Onion-1 Sliced
Tomato-1 chopped
Turmeric powder-1/4 Tsp
Red chilly powder-1/4 Tsp
Water:2 Cups
For the tadka :
Oil/Ghee-Tbsp
Mustard seeds-1/4 Tsp
Curry leaves-5
Dried whole red chilly-2
Onion seeds-1/8 Tsp
Cumin seeds ( jeera)-1/4 Tsp
Urad and Channa dhal-1/4 Tsp together
Garnish:
Coriander, Pudina (mint) leaves
Method:
Step 1
Pick the lentils or dhals for stones before washing them.
Step 2
Boil the lentils in water with the ginger garlic paste,turmeric and chopped green chillies for about 15- 20 mins or for 3 whistles in the pressure cooker.
Step 3
Mash the lentil mixture down.The consistency of the mashed lentils should be that of a creamy chicken soup.
Step 4
If the mixture looks too dry,add more water.Season with the salt.
To prepare the tadka
Heat the oil or ghee and fry the onion with the mustard,jeera,Urad-Channa dhal,onion seeds,dried red chillies and chopped tomato for 2 mins.
Pour the tadka over the dhal and garnish with fresh cilantro/coriander leaves,green chillies and mint leaves(optional)

Boiled potato fry

You will need:
Chopped potato-1 cup
Kasuri methi-4 pinchs
Jeera( Cumin) powder-1 Tsp
Red chilly powder- 1 Tsp
Veg oil-1 TBsp
salt to taste
Method:
Pressure cook the potato.Keep aside.
In a shallow saucepan heat oil and add the boiled potato.Fry well,add the chilly&jeera(cumin) powder.season with salt.Allow the powders to coat the potato.
Add kasuri methi leaves.Turn off the heat.Serve hot with dhal curry,rice or chapatis

Methi chapatis

For this preparation you will need:
Whole wheat flour -One cup
Cumin pdr-1/4 Tsp
Red chilly pdr-1/4 Tsp
Coriander pdr-1/8 Tsp
Finely chopped garlic-1/4 cup or use 2 garlic cloves
Finely chopped spring onions-1Cup
Finely chopped onions- 1Cup
Methi leaves- 1Cup-Coarsely chopped
Salt to taste
Veg/olive oil-2 Tbsp( For mixing the flour)
Water 100 ml-Warm temperature
Step 1
Add the whole wheat flour,chopped spring onions,chopped onions,garlic& methi leaves in a large mixing bowl.Make a well in the center,add the pdrs and salt.Add 1 Tbsp oil to the well and add 100ml warm water,knead and add some more warm water if need be to get the right consistency.The dough must be soft sans cracks.
Step 2
Once the dough is kneaded well,allow to sit on the counter for 10-15 mins.Wrap in a damp muslin cloth or a damp kitchen paper.This will prevent the dough from hardening.
After 15 mins,remove cloth and and make a long cylindrical shaped dough.Then make small balls from the dough and set aside.
After you have made your desired number of balls,roll out on a wooden slab,by dusting some wheat flour.
Make chapatis on the pan.Serve hot with a little ghee greased on the top of each chapati for additional taste.Do not fret using ghee as ghee used in moderate quantity improves skin texture and over all well being.
Store the remaining dough in an air tight box for further use.

Cauliflower curry flavored with coconut milk

For this preparation you will need:
1 Caulifower- cut into pieces and wash the florets in salt water to remove any dirt.Drain off the water and keep aside.
Green Chillies-5
Spring onions-1/4 cup
Coconut milk-50 ml
Garam masala powder-1/2 Tsp
Coriander powder-1 Tsp
Chilly powder-1/2 Tsp
1 small onion-chopped
1 small tomato -chopped
coriander leaves-Chopped for garnish
salt to taste
Veg/olive oil-2 Tbsp
Method:
Heat oil in a deep saucepan.Add the chopped onions and season with a pinch of salt to accelerate the cooking time of the onions.Now,add the gr chillies,and the chopped florets.
Fry well,add 50 ml water,cover with lid and allow florets to cook till tender.
Step 2
Add chilly,coriander,cumin(jeera)powder.mix well with the florets.Add chopped tomato.Allow the tomato to soften.Add salt,coconut milk and chopped spring onions.Bring to a boil on low flame/heat.Turn off the heat and sprinkle garam masala powder.Garnish with coriander leaves.Serve hot with chapatis or naan.

Fish Fry-with samhar powder

For this preparation you will need:
Fish-Catfish or pamfret or any kind of river fish-250 Gms
Sambhar powder- 1Tbsp
juice of 1 small size lemon
salt to taste
Mix the above making a thick paste using little water.Marinate the fish with the paste for 2 hrs and store in the lowest level of your fridge.
Shallow fry the fish with 4 Tbsp of olive/Veg/peanut oil.
Garnish with raw onion rings,chopped coriander/cilantro leaves and a dash of lemon to brighten up the look of the dish.Serve hot with any rice/Indian bread preparation.