Sugar Cookies

Ingredients:

1 3/4th cups all-purpose flour
1/2 tsp baking powder
1 tsp vanilla essence
1 egg
1/2 cup butter,room temp
3/4 cup sugar
pinch of salt

Directions:

• Preheat oven to 350 degrees.Prepare a baking tray with parchment paper/foil.


• Sift salt,flour and baking powder and keep aside.Beat butter and sugar until light and fluffy,approx 3 mins.Add vanilla and egg and combine well.Add the flour mixture,mix until well combined.Refrigerate dough covered with a plastic wrap for an hour until firm enough to roll.


• Remove half of the chilled dough from the refrigerator and on a lightly floured surface,roll out the dough to a thickness of 1/4 inch.Keep turning the dough as you roll.Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the baking tray.


• Place the baking tray with the unbaked cookies in the refrigerator for 10-15 mins to chill.This prevents the cookies from spreading and losing shape while baking.Sprinkle sugar just before putting into the oven to bake.Or frost with royal icing.


• Bake for about 10 mins till the edges are slightly toasted or till done.


• Cool on a wire rack.The cookies will harden.Repeat with remaining dough.


• Cool completely.Store in airtight container.

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Cheesy Chicken Triangles

Ingredients:

5 bread slices
few tsps mustard paste or chilli tomato sauce
1/2 cup cooked shredded chicken
3 tsps grated cheese
dried herbs (optional)
few tsps chopped tomato (remove pulp)
For sauce:
1 tsp butter
1 tsp all purpose flour
1/2 cup low fat milk
few tsps chopped capsicums
salt to taste
pepper to taste
pinch of dried herbs of your choice

Directions:

• Wash chicken pieces,boil with a cup of water,salt and pepper till the chicken cooks.Debone and shred it.


• Prepare the white sauce by melting butter in a heavy bottomed vessel.Add all purpose flour and stir on low to medium flame for 2-3 mins.Add the chopped capsicums and stir for half a min.Remove from heat and add the milk slowly while stirring constantly.


• Return to heat and cook stirring continuously till it turns thick.Add salt and pepper to taste.Remove from heat,add 2 tsps grated cheese and combine.Add the shredded chicken to the sauce along with dried herbs and combine.


• Spread mustard paste or chilli tomato sauce to each bread slice.Spread the cheesy chicken mixture,sprinkle grated cheese and few tomato pieces.


• Grill in a hot oven for 8 mins or till lightly browned.

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Besan Paare(spicy crackers)

Ingredients:

1 cup all purpose flour
1 cup gram flour (besan flour)
2 tsps fine semolina flour (fine sooji)
4 tsps oil
salt to taste
1 tsp red chili flakes
1/4 tsp carom seeds (ajwain)
Pinch of hing
1/2 cup water or add as needed
Oil to fry

Directions:

1. Mix flour,semolina (sooji),gram flour (besan),salt,carom seeds,hing,chili flakes and oil,together.Add water as needed to make firm but smooth dough.Cover with damp cloth and set aside at least for ten mins.
2. Knead the dough for another min and divide into four equal parts.
3. Take each part of the dough and make a flat ball shape.
4. Roll them thin into about 9-inch circles.Prick them with a fork all over the rolled dough,the Paree do not puff when frying.
5. Cut each of the rolled dough into about half inch wide and 3 inch long pieces.(you can cut them in your desire shape.)
6. Heat the oil in a frying pan on medium heat.
7. The frying pan should have at least 1 inch of oil.To check if the oil is ready,put a small piece of dough in the oil.The dough should make the oil sizzle and come up slowly.
8. Make sure to place just enough Paare so you can turn them over easily when frying.Fry the Paare until both sides are light golden-brown.
9. After Besan Paare come to room temperature they should become crisp.

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Rava Idli

Ingredients:

1 cup sooji/cream of wheat/semolina/upma ravva
1/2 tsp mustard seeds
1 tsp channa dal
small piece grated ginger
3 green chilies, finely chopped
5-6 curry leaves (optional)
big pinch soda (optional)
2 carrots,grated
2 tsps fresh cilantro (optional)
2 tsps grated fresh coconut
salt to taste
1 cup well beaten thick curd
1/4 cup water
2 tsps roasted cashew nuts (optional)
1 tsp ghee or oil

Directions:

• Heat ghee,add the mustard seeds and once they splutter,add the chana dal and saute till the dal turns golden brown.Add the green chillies,curry leaves and ginger.


• Immediately add the ravva and on low to medium heat stir fry the rava constantly for 3 mins.Take off heat and cool.


• Add grated carrot,cilantro,grated coconut,curd,water and salt and mix well.Let this sit for atleast half an hour.


• Grease idli plates.Place a roasted cashew nut on each of the greased idli plates and pour the rava batter over the cashew nut.Don’t let the batter fill till the brim.


• Steam the ravva idlis on medium flame for around 10 mins.Turn off heat and let it sit for 5 mins. Remove the rava idlis carefully with a spatula and serve hot with chutney of your choice.

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Chettinad Chicken Curry

Ingredients:

1 kg chicken(washed and cut into medium sized pieces)
1 cup small onions,shallots (sambar onions)
1 cup chopped tomatoes
1/2 tsp turmeric powder
10-12 curry leaves
1 cup coconut milk (extract from 1/2 coconut)
fresh cilantro for garnish
salt to taste
1 tsp oil
Make a paste:
2 green chillies
8 garlic flakes
small piece ginger
1 tsp poppy seeds (soak in warm water for 10 mins)
Roast and make a powder:
1/2 tsp pepper corns
1/2 tsp cumin seeds
3/4 tsp fennel seeds
1 1/2 tsps coriander seeds
6-8 dry red chillies
2 cardamoms
small piece cinnamon
6-7 curry leaves
1/2 tsp oil

Directions:

• Drizzle a vessel with oil and roast the cumin seeds,coriander seeds,peppercorns,fennel seeds,red chillies,cardamoms,cinnamon and curry leaves on medium heat stirring constantly for 2 mins.Remove from fire,cool and grind to a powder.


• Make a paste of the ginger,garlic,green chillies and poppy seeds.Keep aside.


• Heat oil in a cooking vessel,add the small onions and curry leaves and saute till transparent.


• Add the ground paste and cook for a minute before adding the chicken and cook on high heat for approx 4 mins and do stir the chicken once in a while.


• Reduce to medium heat,add salt,turmeric powder and tomatoes and 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.Pressure cook for 4 mins or until one whistle.Open lid and combine well.


• Finally add the ground masala pwd and cook for 3 mins.Turn off heat and garnish with fresh cilantro.

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Chocolate Filled Sticky Rice Balls with Coconut

Ingredients:(about 2 dozen)

1 1/2 cups sticky rice
3/4 cup coconut milk
1 chunk baby ginger
5 tsps superfine sugar
1/8 tsp salt
24 largest-sized milk chocolate chips
4 tsps powdered sugar
1 cup coconut(freshly shredded)

Directions:

1. Bring water to a boil in a wok.Add a bamboo steamer insert.Lower the heat while making the dumplings.
2. Grind the sticky rice in a mill.Sift the flour.
3. Wash the ginger root.Peel it with a paring knife (or the edge of a spoon) and finely grate it using a micro plane.Gather about 1 1/2 tsps of the grated ginger root.
4. In a bowl,combine the rice flour,sugar,ginger,salt and 2 tsps of coconut.Add the coconut milk.Stir the mixture and knead until a big white ball is formed.It will have the consistency of play-dough.Form about 1 1/2 inch diameter balls.Insert a chocolate chip inside each dumplings.To give the dumplings a fancier look, you can shape the tops to resemble a Hershey's Kiss.
5. Cut little squares of parchment paper to put under each dumpling.It will block off some of the direct steam,allowing for even absorption of moisture while still permitting the heat to penetrate through the steamer.Place all the dumplings in a bamboo steamer.Place them on the highest level of the steamer to avoid direct heat.Steam for about 20-25 mins over medium high heat.
6. Combine the rest of the shredded coconut with the powdered sugar and place in a shallow bowl.
7. Once the sticky balls are cooked,they should be firm but still moist.Remove them from the steamer,roll each of them in the coconut/powdered sugar mix using chopsticks or a fork.

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Potato Chips

Ingredients:

1 tsp vegetable oil
1/2 tsp salt or to taste
1 potato(sliced paper thin (peel optional))

Directions:

Pour the vegetable oil into a plastic bag.Add the potato slices,and shake to coat.
Coat a large dinner plate lightly with oil or cooking spray.Arrange potato slices in a single layer on the dish.
Cook in the microwave for 3 to 5 minutes,or until lightly browned (if not browned,they will not become crisp).Times will vary depending on the power of your microwave.
Remove chips from plate,and toss with salt (or other seasonings).Let cool.Repeat process with the remaining potato slices.You will not need to keep oiling the plate.

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Bread Halwa

Ingredients:

3/4-1 cup ghee
1 loaf bread
6-8 cardamoms
2 tsps almonds
2 tsps cashew nuts
1 lt milk (low fat)
1 1/4 cup sugar (increase or decrease as per your taste)

Directions:

1. Tear the bread into bit sized pieces.Heat 3/4th cup of ghee in a cooking vessel and add the bread pieces and fry them till they turn a golden brown.
2. Grind cardamom,almonds and cashew nuts(leave a few toasted almonds and cashew nuts aside for garnish)to a fine paste.
3. Meanwhile boil the milk,add sugar and keep stirring it till it blends into the milk.Add the fried bread pieces and the remaining ghee to this mixture.
4. Let it simmer till the bread pieces turn soft and cook in the milk mixture.Combine the nuts paste. Garnish with the toasted almonds and cashew nuts.
4. Serve warm or refrigerate until chilled and serve.It tastes good both warm and cold.

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Chicken Ghee Roast

Ingredients:

Chicken - 1 kg(bite sized pieces,washed)
Curd - 1/2 cup
Turmeric powder - 1/2 tsp
Lemon juice - 1 tsp
Salt - to taste
Jaggery - 2 tsps (or sugar)
Curry leaves - 1
Ghee - 6 tsps
Dry red chilies - 10
Black peppercorns - 7-8
Cloves - 3
Fenugreek seeds - pinch
Coriander seeds - 1 1/2 tsps
Cumin seeds - 1/2 tsp
Garlic pods - 7-8
Tamarind paste - 1 1/2 tsps

Directions:


Marinate chicken in curd,turmeric powder,lemon juice and half a tsp of salt for a minimum of 2-3 hours or overnight in the refrigerator.
Dry roast the red chilies on low flame for 2 mins.Do not burn them.Remove from fire and keep aside.In the same pan,add a tsp of ghee and roast,fenugreek seeds,cumin seeds,coriander seeds,cloves and peppercorns on low flame for 3 mins.Remove from fire and cool.
Grind the roasted red chilies and spices along with garlic and tamarind to a fine paste.Keep aside.
Heat 2 1/2 tsps ghee in a heavy bottomed vessel,place the marinated pieces along with the marinade and cook for 20-22 mins or till its 3/4th cooked.
Remove the sauteed chicken pieces and keep aside.Remove the remaining liquid into another bowl.
In the same vessel,add the remaining ghee,and add the ground paste.Saute on low to medium flame for 8-9 mins to till the ghee separates.
Add the chicken pieces and mix well.Add the left over liquid (while cooking chicken) and jaggery and cook on medium flame for 4 mins.Add salt to taste and mix.
Reduce flame,place lid and cook till the chicken is cooked and you have a thick coating of the masala to the chicken pieces.This is not a curry,its a roast dish.
Remove lid,roast the chicken for 2-3 mins.Turn off flame,remove onto a serving bowl.
Garnish with curry leaves and serve hot.

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Capsicum Masala Rice

Ingredients:

3 cups of cooked rice (each grain should be separate, add a tsp of ghee to the rice and combine)
1 1/2 tsp ghee/oil
1 tsp mustard seeds
10-12 fresh curry leaves
2 big capsicums(bell peppers – thinly sliced)
salt to taste
1 tsp grated fresh coconut (optional)
1 tsp roasted peanuts (garnish)
To be roasted in ghee and ground to a fine powder:
3-4 dry red chillis (adjust to your spice level)
1 tsp coriander seeds
1/2 tsp cumin seeds
1 tsp black gram dal
small piece cinnamon
2 tsps roasted peanuts
1 tsp ghee

Directions:

1. Heat ghee in a cooking vessel on medium heat and add cumin seeds and black gram and fry till the cumin splutters and the dal turns light brown.Add the coriander seeds,cinnamon stick,curry leaves and dry red chillis and fry further for another minute till the rawness disappears and the flavors come out. Finally add the roasted peanuts and combine with the other spices for a few seconds and turn off heat. Once cool,grind to a make a fine powder.

2. In the same vessel,add oil/ghee and once its hot,add mustard seeds and let them splutter.Add the curry leaves and let the flavor of the curry leaves come out and the leaves turn crisp.

3. Add the sliced capsicums and fry them for approx 3 mins.Don’t over cook them,let the capsicums retain their crunchy texture.Add salt to taste and combine well.

4. Reduce heat and add the cooked rice and combine with the spice mixture.

5. Add the grated coconut,roasted peanuts and ground masala powder and combine with the rice till its well mixed.

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Vettu Cake

Ingredients:

All purpose flour - 1 1/8 cup
Egg - 1
Baking powder: 1/4 tsp
Sugar - 1/4 cup
Cardamom - 1 pod
Nutmeg - 1/8 tsp
Canola oil - 2 cups for frying

Directions:

1. In a medium bowl mix,flour,cardamom,nutmeg powder and baking powder set aside.
2. In a medium sauce pot add sugar and egg and when it slightly beaten add the flour mixture to form smooth dough and set aside for 40 mins resting.(Add only enough flour to make smooth dough).
3. When you are ready to fry,heat 2 cups of canola oil in a deep bottomed pan.
4.Shape the smooth dough into a log and then cut them into five 2x2.5 inch piece squares.Make a deep cut in the center and again one opposite to the first cut.
5.Fry them in medium heat for 4 mins flipping them in between to ensure uniform cooking.Make sure that oil is not too hot then outside gets burns earlier and inner dough will not be cooked.
6. Once they are cooked remove from the oil using a slotted spoon and transfer to kitchen towel to remove excess oil.

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Kothu Parotta

Ingredients:

Parottas - 3-4
Chili powder - 1 tsp
Garam masala - 1 tsp
Coriander powder - 1 tsp
Capsicum/Bell pepper (any color) - 1
Peanuts - 10
Onion - 1
Tomato - 1
Egg - 1 (optional)
Cumin seeds - 1 tsp
Tomato ketchup - 2 tsps

Directions:


1. Tear the parotta pieces roughly.If you want it to be more fine just pulse once or twice in a blender.Set aside.
2. In a pan heat some oil and add the cumin seeds.Once they start spluttering add the chopped onions and saute for a while.Then add the tomatoes and cook.
3. Add the bell peppers and cook till they remain crunchy.Add the egg and scramble.However eggs optional.Add the peanuts,chilli,turmeric,coriander powder and garam masala.Stir well.
4. Finally add the parottas.Combine well by stirring.
5. Drizzle the tomato sauce on top and mix again.

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Vegetable Rolls

Ingredients:

Puff Pastry
Your choice of vegetables like potato,carrot,green peas,bell peppers etc - A total of two cups when chopped
One small sized onion finely diced
Garlic paste - 1 tsp
Garam masala - 1 tsp
Chilli powder - 1 tsp
Cumin seeds - 1 tsp
Salt to taste

Directions:

• Thaw the puff pastry for half an hour or according to the package instructions.


• Boil all the vegetables along with water.Mash them well.


• In a vessel take a little oil and splutter the cumin seeds.Add the garlic and onions and saute them for a minute.


• Then add the boiled vegetables,chilli powder,garam masala and salt and mix thoroughly.Cook for one more min.allow the cooked mixture to cool thoroughly.


• Dust the counter with some flour and roll out the puff pastry a little with a rolling pin.


• Cut the pastry into rectangles or triangles depending on the shape of the puffs or rolls you desire to make.

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Pretzels

Ingredients:

Active dry yeast - 2 tsps
Sugar - 1 tsp
Warm water (110 degrees F/45 degrees C) - 1/2 cup
All-purpose flour - 2 cups
Salt - 1 tsp
Vegetable oil - 1 tsp
Baking soda - 1 tsp
Hot water - 2 cups
Butter - 2 tsps
Kosher salt for topping

Directions:

1. Dissolve the yeast and the sugar in luke-warm water and let sit for about 10 mins or until the yeast turns the water frothy.In another bowl,mix together the flour,sugar and salt and add the sugar and yeast mixture.


2. Knead the dough until smooth,for about 7 mins.The dough should be elastic.It need not be very smooth.


3. Lightly oil a large bowl and put the dough in the bowl,turning so that the dough is completely covered with oil.Cover with plastic wrap and let it sit for about one hour or until dough has doubled.


4. Preheat the oven to 450 degrees.


5. Divide the dough into 10 to 12 pieces and roll each out into a long rope of about 12 inches long. It shouldn't be too thin.Form into pretzel shape.


6. Dissolve baking soda in hot water and dip the pretzels into the water mixture.Sprinkle kosher salt or desired toppings on the shaped pretzels.


7. Bake on a greased baking sheet for about 7-8 mins or until golden brown. Brush with butter.

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Basil Rice

Ingredients

Basil - 2 cups chopped
Mint - 1/2 cup chopped
Cilantro - 1 cup chopped
Basmati rice - 2 cups
Garam masala - 2 tsps
Green chillies - 2 slit lengthwise
Green peas - 1/4 cup
Onion - 1
Ginger - 1 inch minced
Garlic - 3 pods minced
Cinnamon - 1 inch piece
Cumin seeds - 1 tsp
Bay leaf - 1
Cloves - 4
Cardamom - 3
Oil - 2 tsps
Salt to taste
Cashews roasted in ghee

Directions:

1. Wash and soak the basmati rice for atleast 15 mins.
2. Wash the basil,mint and cilantro leaves and grind them into a coarse paste using a blender.
3. In a pressure cooker or a deep bottomed vessel,heat the oil and add the cumin seeds.Once they start spluttering,add the bay leaf,cardamom,cloves and cinnamon stick and saute for a minute.
4. Then add the chopped onions,ginger and garlic and saute till they turn translucent.Add the slit green chillies and saute for a while.
5. Add the ground basil-mint-coriander paste and green peas and saute until the raw smell goes away.
6. Add the garam masala followed by the basmati rice.Saute until the entire mixture gets mixed with the rice. Add 3 1/2 cups of water.Cover and cook until the rice is done.
7.Garnish with roasted cashews.

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carrot Muffins

Ingredients: (18 to 20 muffins)

Grated raw carrot - 2 cups
All purpose flour - 2 cups
Sugar - 1 1/4 cups
Walnuts/Pecans toasted and coarsely chopped - 1/4 cup
Baking soda - 1/2 tsp
Baking powder - 1 tsp
Ground cinnamon - 1 tsp
Salt - 1/2 tsp
Eggs - 2
Grated coconut - 1/4 cup
Vanilla extract - 1 tsp
Vegetable oil - 1/4 cup

Directions:

1. Toast the pecans or walnuts for about 8 mins or until lightly browned and fragrant.Chop them coarsely.Peel and finely grate the carrots.
2. Preheat oven to 350 degrees F(180 degrees C) and place rack in center of oven. Place paper liners in 18 muffin cups.
3. In a large bowl whisk together the flour,sugar,baking soda,baking powder,salt and ground cinnamon.Stir in the nuts and coconut.
4. In a separate bowl whisk together the eggs,oil and vanilla extract.
5. Fold the wet ingredients,along with the grated carrot,into the flour mixture,stirring just until moistened.Evenly divide the batter between the prepared muffin cups and bake for 20-25 mins or until a toothpick inserted in the center comes out clean.
6. Remove from oven and let cool on a wire rack.After about 10 mins remove the muffins from the pans and cool completely on a wire rack before frosting.

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Coconut Chicken Soup(Tom Ka Gai)

Ingredients:

3/4 lb boneless chicken
3 tsps vegetable oil
2 cans coconut milk
2 cups water
2-3 tsps of minced ginger
4 tsps fish sauce
1/4 cup lime juice
2 tsps sliced scallions
1 tsp fresh chopped cilantro
Red chili powder to taste
1/2 tsp turmeric powder

Directions:

1. Cut chicken into thin strips and saute in oil for 2-3 minutes until the chicken turns white.
2. In a pot,bring coconut milk and water to a boil.Reduce heat.Add everything except the scallions and fresh cilantro.
3. Simmer for 10-15 minutes,until the chicken is done.
4. Sprinkle with scallions and fresh cilantro and serve steaming hot.

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Poha(Curried Pressed Rice)

Ingredients:

2 cups poha(pressed rice)
2 medium potatoes
1/3 cup water
2 green chillies chopped
2 tsps vegetable oil
1 tsp sambar powder(optional)
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp mustard seeds
2 tsps ground nuts
1 tsp salt
1 tsp lime juice
1 tsp cilantro

Directions:

1. Wash the pressed rice well and drain in a colander.
2. Peel and chop the potatoes into eight or ten thin pieces.
3. Heat oil on low and put in the mustard seeds and ground nuts.As soon as the mustard seeds begin to pop,add the potatoes.Stir fry for 3 minutes on medium heat.
4. Add turmeric powder and salt.Stir a couple of time and add the pressed rice and coriander powder.Add the water and cook covered for 4 mins on low heat.
5. Check to see if the potatoes have been cooked through.If they have,remove cover and cook until the water evaporates.Pour lime juice and cilantro over the poha and serve.

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Quick & Easy Satay

Ingredients:

1 lb skinned,boned chicken breasts
1/2 tsp hot-pepper paste
1 tsp grated fresh ginger
2 tsp lemon juice
3 tsp dark soy sauce
2 tsp honey
3 tsp peanut butter
1/2 cup water

Directions:

1. Cut chicken in 1-inch chunks and thread chunks equally on bamboo skewers.Set aside.
2. In a large saucepan or skillet combine hot-pepper paste,ginger root,lemon juice,soy sauce,honey,peanut butter and water.
3. Bring to a boil,stirring constantly,then reduce heat and add as many chicken skewers as will fit without crowding.Simmer 10 minutes,basting.Remove from pan and transfer to a rimmed platter.Repeat with remaining chicken skewers.
4. Simmer sauce remaining in pan until reduced to about 3/4 cup.Pour over chicken and serve.
5. May also be chilled and served cold.

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Satay(Indonesian BBQ chicken)

Ingredients:

2 lbs boneless chicken
6 tsps castor sugar
1 1/2 cups ground peanuts
1 piece lemon grass
1 tsp cumin (ground or use powdered)
1 tsp salt
1-2 large onions
5 pods garlic
1 tsp turmeric powder
2 tsp ground coriander
1 small piece ginger
1/4 cup vegetable oil
1/4 cup water
SATAY GRAVY:
1 1/2 lb peanuts
5 pods garlic
2 pieces lemon grass
1/2 cup sesame seeds
2 tsp dried ground chili pepper
1 tsp dried shrimp paste
2 large onions
3 oz. tamarind
1/2 cup sugar
1 tsp grated ginger
4 tsp salt
6 cups coconut milk

Directions:

1. Cut chicken into strips,pound meat,then cut into cubes and season with meat tenderizer.
2. Pound separately garlic,onions,lemon grass and ginger.
3. Mix together meat,pounded ingredients,salt and sugar.Marinate for at least 4 hours,preferably overnight.
4. Thread meat onto skewers.Sprinkle oil mixture(1/2 oil,1/2 water)over meat and grill until done.Set aside.
5. Make the tamarind paste:add the tamarind to water and soak for 2 hours.During this time,squeeze the tamarind so that it becomes pulpy.Filter the liquid through a strainer to remove seeds, stem and skin of the fruit.
6. Pound the onions,garlic and ginger.
7. Roast the peanuts,remove skins and grind finely.
8. Fry the shrimp paste on medium heat for a few mins.Add the onion and garlic paste to the frying pan. Fry the onions until white.Don’t brown them.
9. Add the lemon grass,ginger,dried chillies,peanuts,sesame seeds,coconut milk,sugar,salt and tamarind paste.
10. Cook until the gravy is thick.Pour the gravy over the skewered chicken and serve.

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Mango Kuttu(mamidikaya kuttu)

Ingredients:

1/2 cup grated coconut
3 green chilli
2 cups raw mango paste
1/2 tsp turmeric powder
250 ml beaten curd/yogurt
1/2 tsp cumin seeds
1/2 tsp mustard seeds
2 dry red chilli
2 tsps oil
salt to taste

Directions:

1. Make paste of grated coconut and green chilli in a mixer.
2. In a thick pan boil mango paste by adding 2 cups water on low flame,later on add salt and turmeric powder.
3. Now add beaten curd and boil well.
4. Then add coconut-green chilli paste and keep aside.
5. In a pan heat oil,fry cumin seeds,mustard seeds,dry red chilli,when they splutter add the above made boiled mixture.

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Murugh Haryali

Ingredients:

2 1/2 lbs chicken breasts(skinned and boned)
1 tsp salt
1 tsp besan flour
1 lemon
6 tsps curd/yogurt
1 inch cube of fresh ginger(peeled and finely grated)
1/2 tsp garam masala
3 pods garlic(peeled and crushed)
1 tsp cumin powder
4 green chillies(stemmed and sliced)
1 cup cilantro
1/2 cup unsalted butter(melted)
sliced onions and lemon for garnish

Directions:

1. Cut each breast in half lengthwise and then cut each half crosswise into three or four equal pieces.Lay the pieces in a single layer on a platter.Sprinkle the salt and the juice from the lemon over them and rub into the chicken.Set aside for 20 minutes.

2. Meanwhile,put the yogurt in a small bowl.Beat it with a fork or whisk until it is smooth and creamy.Add the ginger,garlic,cumin,cayenne and garam masala and besan flour.Stir into mix.

3. Make a paste out of the green chiles,cilantro and 1/4 cup of water in a food processor.Add the paste to the yogurt mixture.

4.After the chicken has sat around for 20 minutes,hold a sieve over the chicken pieces and pour the yogurt mixture into the sieve and push through as much as you can with a rubber spatula.Mix well with the chicken pieces and refrigerate for 6-24 hours,in an airtight container.

5. Preheat over to maximum temperature (best is to use the broiler).

6.Thread the chicken pieces on skewers.Brush the chicken with half the melted butter and put in the over for about 7 mins.

7. Take out the baking tray and skewers.Turn the chicken pieces over and brush with the rest of the butter.

8. Bake for another 8-10 mins.Serve with thick slices of onions and lemon.

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Vegetable Pakora

Ingredients:

1 large potato
1 small eggplant
1 onion
1/4 cup of white flour
1/2 cup besan flour
1/2 tsp salt
1/2 tsp pepper powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp whole coriander seeds
oil for deep frying

Directions:

1. Cut the potatoes,eggplant and onion into matchstick like pieces.
2. Mix together the white flour,besan flour,salt,pepper and the rest of the spices.
3. Mix the flours and seeds into the vegetables,sprinkle on a couple of tsps of water and mix together with your hands until it just holds together.
4. Fry tsps of this mixture in about 3/4 inch of very hot vegetable oil until golden brown,about 5 mins. Drain and serve hot.

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Bottle Gourd Kuttu(sorakaya kuttu)

Ingredients:

Bottle gourd(small) - 1
Green gram - 1/2 cup
Green chilli - 4
Salt - to taste
Turmeric powder - 1/4th tsp
Chilli powder - 1/2 tsp
Grated coconut - 1/2 cup
Mustard seeds - 1/4th tsp
Black gram - 1 tsp
Dry fed chilli - 2
Cumin seeds - 1/2 tsp
Hing - 1/4th tsp
Curry leaves - 2
Oil - 1 tsp

Directions:

1. Soak green gram in water for sometime.
2. In a bowl boil bottle gourd pieces,soaked green gram,turmeric powder and salt for 10 mins.
3. Make paste of grated coconut,green chilli and cumin seeds in a mixer.
4. In a pan heat oil,add mustard seeds,red chilli,black gram,hing,curry leaves.
5. When they splutter add coconut paste and fry for a min,then add above boiled mixture for 5 mins on low flame.

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Ginger Garlic Eggplant Spread

Ingredients:

2 medium eggplants(halved lengthwise)
1 tsp olive oil
1tsp fine chopped garlic
1 tsp cumin powder
1/4 cup(finely chopped) red bell pepper
1/4 cup chopped fresh parsley
1tbsp minced fresh ginger
A bunch of cilantro
Pita bread cut into wedges(toasted)

Directions:

Preheat oven to 350 F.Brush sides of eggplant halves with 1/2 tsp olive oil.Arrange cut sides down on baking sheet.Bake for about 60 mins,until the eggplant is very soft.Cool slightly.Scoop eggplant from shell and chop finely.
Combine remaining oil and garlic in a heavy pan over heat and cook for about 1/2 minute.Stir in cumin powder. Add eggplant,bell pepper,parsley and ginger.
Reduce heat to low and cook until heated through,about 4 mins.Season with salt and pepper.Cool to room temperature and serve with pita bread by garnishing with cilantro.

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Tandoori Fish

Ingredients:

Fish 800 grms
Ginger small piece
Cumin seeds 1 tsp
Chili powder 1/2  tsp
Amchur 1 tsp
Turmeric powder 1/2 tsp
Ghee 1 tsp
Garlic 1 tsp
Salt to taste
Dry mint leaves 1 tsp
Lemon juice 1 tsp
curd A little

Directions:

Grind together garlic,ginger,cumin seeds to a smooth paste.Add amchur,chili powder,salt and Curd/Yogurt.
Clean and remove the skin of the fish and cut the fish crosswise into desired size pieces.Sprinkle with lemon juice and set aside for 10 mins.
Marinate the fish with the ground paste for 3 hours.
Remove the excess marinade,brush the wire mesh with oil and place the fish on it in the preheated tandoor/grill.Cook for 3-4 mins.
Turn the fish over and smear with Ghee.Continue cooking for another 3-4 mins until done.Brush the ungreased side with ghee and return to tandoor /grill for another min.

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Spicy Fish

Ingredients:

Fish(centre bone river fish) 1 kg
Malt vinegar 1/2 cup
Ginger paste 3 tsps
Garlic paste 3 tsps
Green chili paste 4 tsps
Ajwain 3 tsps
Red Chili Powder 1 tsp
Turmeric powder 1/2 tsp
White pepper powder 1/2 tsp
Gram flour 1 cup
Orange color Few drops
Oil to fry
Salt to taste

Directions:

Wash the fish and cut into small thick slices and pat dry.
First Marination:
- Dissolve salt in vinegar and leave the fish in this marinate for atleast 25 mins.
- Remove,place between two napkins and press gently to remove the excess moisture.
Second Marination:
- Mix the ginger,garlic & chili paste,ajwain,red chillis,turmeric,pepper and salt with gram flour.Add 7 tsps of water and orange color and make a paste of coating consistency.
- Apply the paste on both sides of the fish and arrange them on a tray atleast an inch apart.Keep aside for 20 mins.
Heat ghee in a frying pan and fry the fish over medium heat until well cooked.

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Grilled Fish

Ingredients:

Pomphret(big)  - 1
Garam masala - 1 tsp
Coriander powder - 1 tsp
Vinegar - 2 tsps
Ginger garlic paste - 1 tsp
Chilli powder - To taste
Oil - 1 tsp
Salt - To taste

Directions:

Rub the fish with salt,chilli powder,garam masala,vinegar,coriander powder and ginger garlic paste.Keep it aside.
Line a pan with oil and grill the fish.
Serve hot.

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Chicken Biryani

Ingredients:

Basmathi Rice 300 grms
Chicken pieces 600 grms
Whole garam masala 2 tsps
Sliced onions 1 cup
Chopped garlic 2 tsps
Chopped ginger 2 tsps
Red chili powder 3 tsps
Coriander powder 1 tsp
Turmeric powder 2 tsps
Bay leaf 2
Chopped tomato 3/4th cup
Chopped cilantro 1 tsp
Curd/yogurt 1 cup
Saffron 1/2 grm
Garam masala 3 tsp
Milk 1/2 cup
Butter 50 grms
Golden fried sliced onions 3/4 cup
Ginger Julienne's 1 tsp
Oil 3 tsps
Mint leaves 2 tsps
Salt To taste

Directions:

Pick,wash and soak rice in water for about 30 mins.
Boil water,add 1/2 of the Whole Garam Masala,bayleaf and salt and boil rice till 3/4th done.Drain rice and keep aside.
Mix salt,1/2 of the red chili powder,1/2 of the chopped ginger,1/2 of the chopped garlic,1 tsp Garam Masala,1/2 of the turmeric powder and Curd/Yogurt.Mix well and put chicken pieces in this for an hour.
Heat oil in a thick bottomed pan.Add remaining Whole Garam masala.Let it crackle.Add Sliced onions and saute until light golden brown.
Then add remaining chopped ginger,chopped garlic,coriander powder,turmeric powder,red chili powder,1 tsp Garam Masala and chopped tomatoes.Cook for about 5 mins.Add marinated chicken and cook till chicken is tender.
Dissolve saffron in warm milk and keep aside.
Arrange alternate layers of chicken and rice.Sprinkle saffron dissolved in milk,remaining Garam Masala
powder,ginger julienne's,mint leaves,golden fried sliced onions and butter in between the layers and on top.Make sure that you end with the rice layer topped with saffron and spices.
Cover and seal with aluminum foil or Roti dough.Cook in a preheated oven,for 10-12 mins.
Or else cook on an indirect slow flame for 10-12 mins.

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Hyderabadi Mutton Biryani

Ingredients:

Basmati Rice 500 grms
Mutton cut into small pieces 1kg
Garam Masala 2 tsps
Red chilies 6
Cashew A handful
Onions (sliced fine and fried till crisp) 5
Cloves 2
Cinnamon 2 pieces
Cardamom 3
Green chilies 6
cilantro chopped 1 bunch
Mint leaves chopped 1bunch
Ginger-Garlic paste 3 tsps
Saffron (dissolved in 3/4th cup milk) 2 pinches
Curd beaten 1 cup
Lemon 2
Eggs boiled 4
Ghee /Oil 5 tsps
Salt to taste

Directions:

Grind the red chilies and cashew to a fine paste.
To the mutton apply the ginger-garlic paste and beaten curd.Set aside.
Heat 4 tsps ghee and fry the red chili masala.
Add the marinated mutton,1/4th of the fried onion,one tsp garam masala and salt to taste.
Keep frying till ghee separates.Add 1 1/2 cups warm water.
Pressure cook till tender.
Heat big cooker, add 1 tbsp ghee and fry the sabut masala.
Add the rice and fry a little. Add the green chilies and salt to taste.
Add enough warm water.Cook till rice is done,remove and spread on a thali, discarding the whole masala.
Mix together the chopped cilantro,mint leaves,garam masala and fried onion.Set aside.
Take a heavy bottomed cooker and line it with ghee.
Spread a layer of rice and cover it with half of the mutton.
Sprinkle half of the cilantro-mint leaves mixture and juice of 1 lemon.
Cover with rice,followed by a mutton layer.Finish with a rice layer.
Sprinkle the rice with saffron milk and ghee.
Cover tightly and place over a griddle for dum for 20minutes.Serve hot, garnished with eggs cut into halves.

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Egg Vindaloo

Ingredients:

Hard boiled eggs - 4-5
Onions - 2
Dry red chilies - 4
Garlic pods - 5
Ginger - small piece
Cumin seeds - 1/2 tsp
Cinnamon -1 small piece
Garam masala - 1 tsp
Vinegar - 3/4th cup
Sugar - 1 tsp
Ghee - 2 1/2 tsp
Salt - To taste

Directions:

Grind the red chilies,garlic,ginger and cumin seeds with a little vinegar and salt to taste.
Chop the onions and fry in ghee,then add the ground paste and cinnamon to it.
Then add sugar,vinegar and garam masala.
Shell the eggs,cut into halves,lengthwise and add to the curry.
Cook till the gravy thickens and serve hot.

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Fish Curry

Ingredients:

Boneless fish 12 fillets
Mustard seeds 1 tsp
Garlic(chopped) 8 pods
Ginger julienne 1
Green chilies(slit lengthwise,deseeded and julienne) 6
Onions(grated) 150 grms
Curry leaves 4
Tomatoes(pureed & strained) 3
Turmeric powder 1/2 tsp
Coconut milk 2 cups
Vinegar 1 tsp
Cilantro 1 tsp
Oil 2 tsps
Salt To taste

Directions:

Heat oil in a pan and season with mustard seeds.
Stir over medium heat until they begin to splutter.
Add garlic and ginger and stir for a minute.Add green chilies.Add onions and saute until
brown.Add turmeric powder,curry leaves and tomatoes.Fry for 2-3 mins.
Add the coconut milk.Bring to a boil.
Add fish,salt and vinegar.Cover and simmer for a few minutes till the fish is tender.Stir only once or twice and very gently to make sure that the fillets do not break.
Taste and adjust the seasoning.Garnish with cilantro and serve hot.

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Sabudana dosa(saggubiyyam dosa)

Ingredients:

Sabudana - 1 cup(soak in a cup water 2 hours before cooking)
Besan flour - 1/2 cup
Rice flour - 1/2 cup
Salt - to taste
Grated ginger - few
Onion pieces - 1/2 cup
Green chilli - 3
Cumin seeds - 1 tsp
Chopped cilantro - 2 tsps
Oil - 1/2 cup

Directions:

After draining water,add besan flour,rice flour,salt to sabudana and mix well.Add little water if needed.
Now spread it on the hot pan and sprinkle onions,ginger pieces,green chilli,cumin seeds,cilantro.Then apply oil round the dosa and put lid on it.This makes dosa soft.
After 5 mins take it off and eat with coconut chutney.

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Egg Curry

Ingredients:

Eggs - 6
For the masala :
Coconut - 1/2 piece
Red chilies(roasted) - 5
Coriander seeds(roasted) - 2 tsp
Ajwain seeds(roasted) - A pinch
Fenugreek seeds(roasted) - A pinch
Cumin seeds(roasted) - A pinch
Onion(chopped fine) - 1
Salt - to taste
For seasoning :
Onion(chopped fine) - 1
Oil - 2 tsps

Directions:

Grind to a paste the ingredients for the masala.
Put the paste in a vessel and boil along with 4 cups of water and one onion.
When the curry is boiling,lower the flame and break the six eggs one by one into the curry.
Add salt and cook till the eggs are done and remove from the flame and keep aside.
Take another vessel, put some oil in it and fry one onion till brown.
Pour the curry over it.
Boil for a little more time and remove from the flame.

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Dal Gosht

Ingredients:

Boneless mutton 1/2 kg
Chana dal 1/2 cup
Toor dal 1/2 cup
Onion slice 4
Tomatoes chopped 2
Curd 1/2 cup
Lemon 1
Turmeric powder 1 tsp
Red chili powder 1 tsp
Mustard seeds 1/2 tsp
Coriander powder 2 tsps
Garam masala(whole) 1 tsp
Garlic chopped 1 tsp
Ginger chopped 1 tsp
Cumin seeds 1 tsp
Garam masala 1 tsp
Cilantro chopped 2 tsps
Green chili chopped 2 tsps
Amchur powder 2 tsps
Oil 3 tsps
Salt To taste

Directions

Marinate mutton in Curd/Yogurt,lemon juice,part of turmeric powder,part of Garam Masala,mix well,leave aside for 2 hours.
And now take chana dal and toor dal and cook it.Add turmeric and green chilies when it comes to a boil cover the pan and let it cook for some time till it is fully cooked.
Take a pan,put some oil,Whole Garam Masala and add onion and saute well.
Next add green chili when the onions gets golden brown add ginger,garlic,coriander powder, remaining turmeric powder,red chili powder,cook for some time.
Now add the marinated mutton to this mixture and saute it.
Grind dal in a mixer and add to the mutton.
Give tadka of mustard seeds,cumin seeds and whole red chili,sprinkle some cilantro and cook the pan and simmer it for an hour.
Finely to this mixture add tomatoes,amchur powder,add a little salt,remaining garam masala, and cover it again for 10-15 mins and cook on slow fire or till the mutton is fully cooked.
Serve hot.

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Seekh Kabab

Ingredients:

Lamb mince - 1 tsp
Chopped ginger - 1 tsp
Chopped green chili - 1/2 tsp
Chopped cilantro - 1/2 tsp
Garam masala - 1 tsp
Red chili powder - 1 tsp
Oil - 1 tsp
Salt - to taste

Directions:

Squeeze mutton mince in a dry cloth to remove excess water.
Mix all the above ingredients except oil.Knead well.
Divide into 8 equal portions and make balls.
Spread the mince balls on to the skewers,using a wet hand.Press evenly to get kababs of six inches length.
Roast in a moderately hot tandoor for 7-8 mins or in a pre-heated oven(175° C) for 10 mins.
Baste with oil and again roast for 2 mins.

Note : For Seekh Kababs,use mince which has been
passed through a mixer twice.

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Keema Matar

Ingredients:

Mutton mince 750 grms
Shelled Green peas 1 cup
Onions(chopped) 2
Green chillies 2
Garlic(crushed) 8 pods
Ginger small piece(chopped)
Red chili powder 3/4 cup
Coriander Powder 1 tsp
Cumin powder 1 tsp
Cilantro 1/2 cup
Garam masala 1 tsp
Lime juice 1/2 tsps
Water 1cup
Oil 4 tsps
Salt to taste

Directions:

Clean,wash and drain the mutton mince thoroughly.
Wash the peas,drain.Peel and chop the onions and garlic finely.Peel the ginger and grate.Wash and mince the green chilies.Clean,wash and chop cilantro.
Heat oil in a thick bottomed pan and add the chopped onion.Fry till lightly browned.Add garlic and stir-fry for a minute.
Add mutton mince,grated ginger,minced green chilies,coriander powder,cumin powder and red chili powder.Stir-fry for five mins breaking up any lumps if formed.
Add 3/4th cup of water,bring to a boil.Cover,lower the heat and simmer for half an hour.
Add peas,chopped cilantro,salt,garam masala,lemon juice and the remaining water.Mix well and simmer covered for about ten mins till the peas are cooked well.Adjust seasoning.
Serve hot.

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Mutton Tikka

Ingredients:

Mutton pieces(boneless)  1/2 kg
Ginger small piece
Garlic 6 pods
Amchur 1 tsp
Well beaten curd 1/2 cup
Meat peeled unripe
banana 4 cm
Garam Masala Powder 1 tsp
Chilies 3
Cumin seeds 1/2 tsp
Sliced lemon & onion rings
Salt 2 tsps

Directions:

Grind ginger,garlic,cumin seeds,banana and red chilies to a paste.
Combine Garam Masala,Curd/Yogurt,salt and amchur.
Mix all the above ingredients to the mutton mince.
Marinate the mutton mince in the refrigerator for 3-4 hours.
Make small balls of the mutton mince and place on to skewers & cook in a moderately hot tandoor for 6-8 mins.
Baste the mutton pieces with oil and again put in the tandoor.
Cook until brown, turning as required.
Serve hot with sliced lime and onion rings.

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Mutton Chops

Ingredients:

Chops 1/2 kg
Curd 1 1/2 cups
Tomatoes 200 grms
Garam masala 1/2 tsp
Ginger 75 grms
Green chili few
Red chili To taste
Nutmeg A pinch
Coriander powder 2 tsps
Cilantro(chopped)  1/2 cup
Ghee 3 tsps
Salt To taste

Directions:

Put chops in pressure cooker with chopped chilies along with tomato,salt,cilantro and pressure cook for 5 mins till half done.
Then add ghee and fry for 10 mins.
Mix all dry spices,garam masala,red chili powder,coriander powder and nutmeg in curd and beat it.
Mix this in the chops and fry for 3 mins.
Pressure cook for 3-5 mins.
Garnish with cilantro and serve hot.

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Mutton Brain Curry

Ingredients:

Mutton brain 2
Curd 1/4 cup
Garlic 6 pods
Onions(chopped) 2
Coriander seeds 2 tsps
Garam masala 1 tsp
Mango powder 1 tsp
Cilantro As required
Red chillies 3
Ghee 3 tsps
Salt To taste

Directions:

Grind to a paste all the ingredients except mutton brain,curd and cilantro.
Heat the ghee well in a pan and fry the paste till it turns brown.
Add the mutton brain and fry for some time.
Add the curds and cook for 10 minutes.
If required you can add half a cup of hot water.
Garnish with cilantro.
Serve hot as a side dish.

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Koftha Curry

INGREDIENTS:

Mutton(boneless) - 1 kg
Onions - 2
Bengal gram(roasted) - 2 1/2 tsps
Egg - 1
Ginger(finely cut) - small piece
Green chilies(finely chopped) - 6
Red chili powder - 1 tsp
Salt - To Taste
Oil - for frying
For the curry:
Onions - 3
Garlic pods - 3-5
Ginger - medium piece
Turmeric powder - 1tsp
Tomatoes(boiled & skinned) - 1 cup
Cilantro - 2 tsps
Red chili powder - 1 tsp
Garam masala - 1 tsp
Salt - to taste

DIRECTIONS:

For the koftas,mince the meat with all the other ingredients.
Remove the mixture and shape into balls.Deep fry these balls till golden brown and keep aside.
For the curry,fry the onions,garlic and ginger till golden brown.
Add the rest of the curry ingredients with enough water to make a gravy.
Bring to a boil,add the fried koftas and simmer for 45 mins.
Garnish with chopped cilantro before serving.

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Mutton Chilli Fry

Ingredients:

Mutton - 1 1/2 kg
Dry red chilies - 20
garlic pods - 20
Onions - 4
Cardamom - 6
Cloves - 6
Cinnamon - 2 sticks
Ginger - small piece
Turmeric powder - 1 tsp
Coriander seeds - 3 tsp
Sour curd - 1 cup
lemon - 1
Cilantro - 1 bunch
Ghee - 6 tsps
Salt - To taste

Directions:

Wash and cut the meat into 2 inch cubes.
Slice the onions into thin long pieces and also cut the ginger and garlic separately.
Heat a teaspoon of ghee on a tava and roast the chilies till dark in color.Fry the coriander seeds, garlic and ginger separately in the same way,using just 1 tsp ghee for each ingredient.Keep these fried spices aside.
In a large sauce pan,heat the remaining ghee and fry the onions till golden brown and crisp and keep aside.
Now add the cloves,cardamom and cinnamon to the ghee and fry,put the mutton and turmeric powder and salt.Cover and cook till the meat is half cooked.
Pour a little water on the lid of the sauce pan while cooking to avoid the meat from sticking to the bottom. Add the curd and remaining spices and mix and cook on low heat till the meat is tender.If necessary add a cup of warm water.
Just before serving mix in the lemon juice and fried onions and garnish with chopped cilantro.

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Rogan Josh

Ingredients:

Lamb pieces - 800 grms
Dry ginger powder - 1 tsp
Cinnamon - 2 sticks
Cloves - 6-8
Black peppercorn - 5-8
Black cardamom - 4
Curd/yogurt - 1 cup
Coriander powder 1 tsp
Aniseed powder - 2 tsps
Hing - a pinch
Kashmiri red chili powder - 1 tsp
Ghee/Oil - 4 tsps
Salt - to taste

Directions:

Clean,wash and cut lamb into medium sized pieces.
Heat oil in a thick bottomed pan. Add hing,cinnamon,cloves,black peppercorns and cardamom.
Saute for half a min.
Add lamb pieces and cook on a medium flame,stirring constantly till lamb pieces get a reddish brown color.This may take 12-15 mins.
Sprinkle a little water and repeat cooking of lamb for 12-15 mins on a slow flame.Make sure to stir constantly and scrape all the sediments from the bottom of the pan.
Add red chili powder,coriander powder,aniseed powder,dry ginger powder and salt.
Add beaten Curd/Yogurt and 2 cups of water.Cook covered till lamb is tender.
Traditional Kashmiri Rogan Josh has a thin gravy and has a thick layer of fat/oil on top.

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Liver Masala

Ingredients:

1/2 kg liver
1 tsp ginger-garlic paste
1 tsp Red Chilli powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1 tsp cumin powder
1 Tomato
1 tsp coriander powder
2 onions
3 tbsp oil
salt to taste
4 Cloves
1 big cardamom
2 small cardamom
2 tsps cilantro
1 inch cinnamon
3 green chillies
1 tsp Cumin seeds
2 red chillies
1 lemon

Directions:

Wash liver and remove the thin layer surrounding it.Cut liver into small pieces and
marinate in garlic-ginger paste,salt,turmeric powder,chilli powder and masalas for atleast 30
mins.
Heat oil in a non stick pan,add cumin seeds and red chillies.When the cumin seeds splutter,add cloves, cardamom & cinnamon,onion,tomato and saute for sometime over medium flame for 2 mins.
Add ginger-garlic paste and saute everything for 2 mins.Add finely chopped green chillies and marinated liver and cook for 5 mins.
Add lemon juice and garnish with chopped cilantro and serve hot.

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Kashmiri Liver

Ingredients:

Mutton liver - 1/2 kg
Onions(finely chopped) - 5
Tomatoes - 2
Cilantro(chopped) - As required
Red chilies - 6
Cloves - 2
Cinnamon - 2 sticks
Peppercorns - 1/2 tsp
Coriander seeds - 1/2 tsp
Cumin seeds - 1/4 tsp
Ginger - Small piece
Garlic - 10 pods
Ghee - 2 tsps
Salt - To taste

Directions:

Cut the liver into small cubes.
Grind to a paste with a little water the remaining ingredients except the liver,onions,tomatoes & cilantro and keep the paste aside.
Fry the onions well in the ghee.
Then add the liver cubes,ground masala and salt.
Stir continuously till the liver is done.
Garnish with tomato slices and cilantro.

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Sabudana Punugulu

Ingredients:

Sabudana - 1 cup
Cold sour curd/yogurt - 1 cup
Rice flour - 1 cup
Finely chopped onions - 1/2 cup
Green chilli - 4
Ginger - small piece
Cumin seeds - 1 tsp
Chopped cilantro - some
Curry leaves - 2
Salt - to taste
Oil - to fry

Directions:

Soak sabudana in cold sour curd for about half an hour before cooking.
Expect oil mix all the ingredients in a bowl.Mix some water.
In kadai heat oil and drop the above made mixture as small balls.
Take them out when the color changes.

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Mixed Vegetable Pakoda

Ingredients:

Besan flour - 2 cups
Sooji - 1/2 cup
Cumin powder - 2 tsps
Oil - to fry
Green chilli - 4
Water - 1 cup
Potato - 2
Cauliflower - 2 cups(copped)
Chopped cabbage - 1 cup
Onion - 3(finely chopped)
Beans - 1 cup(chopped)

Directions:

Boil potatoes peel and mash them.
Now add cauliflower,cabbage,beans,onions,green chilli  to it and mix.
In besan flour add 2 tsps oil,cumin powder,salt and mix.Then add water and mix well.Now keep this mixture aside for half an hour.
Now add all the vegetable pieces.
In a kadai heat oil,now drop the above made mixture as small pieces and fry until they change color.

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Sabudana Manchuria

Ingredients:

Sabudana - 1 cup(Soak 4 hours in water before cooking)
All purpose flour - 1/2 cup
Corn flour - 1/4th cup
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Ginger-Garlic paste - 2 tsps
Garlic - 2 tsps(chopped)
Onion - 1/2 cup(chopped)
Green chilli - 4
Tomato sauce - 2 tsps
Soya sauce - 1 tsp
Finely chopped cilantro - 1/4 cup
Oil - to fry

Directions:

In a bowl take sabudana,all purpose flour,corn flour,ginger garlic paste,coriander powder,cumin powder,chilli powder,salt,2 green chilli(paste).
Make this thick dough and make small balls.
In a pan heat oil and fry the balls in it till they turn color on low flame.
In a pan heat oil and fry chopped garlic,onions,green chilli.
After few mins add soya sauce,tomato sauce and add fried balls and mix well.Fry for 2 mins and garnish with chopped cilantro.

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Sabudana Kichidi

Ingredients:

Sabudana(saggubiyyam) - 1 cup(soak 4 hours in water before cooking)
Green gram - 1/2 cup
Potato,Carrot & Beans - 1/4th cup each
Curry leaves - 2
Chopped Cilantro - some
Cashew - 50 grms
Green Chilli - 4
Cumin seeds - 1 tsp
Ginger - 1 tsp(chopped)
Salt - to taste
Oil - 2 tsps

Directions:
 
Soak green gram in water 30 mins before cooking and cook in cooker.Also boil Carrot,potato and beans.
In a pan heat oil,fry cumin seeds,green chilli,ginger,curry leaves,cashew.Now add boiled vegetable pieces.Fry for 2-3 mins.Also add soaked sabudana and cook on low flame.
After 10-12 mins add boiled green gram,salt and mix well.
At the end add chopped cilantro on the top.

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Thalipeeth

Ingredients:

Ata - 1/2 cup
Rice flour - 1/2 cup
Besan flour - 1/4th cup
Jowar flour - 1/2 cup
Ginger - small piece
Garlic pods - 2
Green chilli -3
Coriander powder - 2 tsps
Methi leaves - 1 tsp
Garam masala - 1 tsp
Cumin seeds - 1 tsp
Ajwain - 1/2 tsp
Turmeric powder - 1/2 tsp
Chilli powder - 2 tsps
Chopped cilantro - 1 cup
Seasame seeds - 2 tsps
Onion - 1/2 cup(chopped)
salt & oil - to taste

Directions:

Bled ginger,green chilli,garlic in mixer.Finely chop cilantro.
Except seasame seeds,oil add all the ingredients in a bowl.Mix by adding water and make dough.
Now spread this on plastic sheet and make like chapati.Then add sesame seeds on the top.
Now on the apply oil and fry this and keep lid so that it will cook inside.Now flip on other side add oil and again keep lid and cook.
When the color changes  take it off.

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