Kushka Rice

INGREDIENTS
Rice -  Half kg washed and soaked in water for half an hour
Cumin seed - 1 tsp
Cinnamon - 1 small stick
Cloves - 3 to 4
Cardamom - 2
Bay leaf - 1
Onion - 1 medium sliced
Handful of chopped mint leaves

METHOD
Heat oil in a pan along with one tsp of ghee/butter. When hot add all the whole masala and fry for a minute, then add onion and cook till it becomes translucent.
Add chopped mint leaves and fry for few seconds. Add water, double the quantity of rice and enough salt to make it salty. Cover and let it boil.
When it starts boiling, add rice and cook on a medium flame till half done. Stir it and slow the flame and cover and cook till the rice is fully cooked. Serve hot with veg or non veg curry.

Chicken Korma | Easy Chicken Curry

Ingredients

 For marination

Chicken – 1/2 kg

Potato - 1 big chopped 

turmeric powder - 1/2 tsp

roasted cumin powder - 1 tsp

corriander powder - 2 tsp

garam masala - 1/2 tsp

red chilli powder and salt as per taste

 thick yogurt - 2 big spoon

few chopped corriander and mint leaves

Onion – 3 medium size sliced

Ginger garlic paste – 2 tsp

green chilli - 2 slit

Cumin seed – 1 tsp

Shahi jeera – ½ tsp

Cloves – 3

Green cardamom – 2

Cinnamon – 1 inch piece

Bay leaf - 1

Method

Wash and cut chicken into desired pieces.

Marinate chicken with ingredients given and leave it for half to one hour.

Heat oil about 3 to 4 tbl.sp, with one tsp of ghee/butter.  when hot add cinnamon stick and cloves, bay leaf , cumin seed and cardamom.  Sauté for a minute and add onions and fry till golden brown in color. Then add ginger garlic paste and sauté till the raw smell goes. Then add this marinated chicken  and fry on a low flame for 2 to 3 minutes.  Then add water as required. Cover it with a lid and let it cook on a slow flame for 25 to 30 minutes. Add more water if required.

  Garnish with coriander and mint leaves and serve hot with rice, roti, naan or paratha.

Mix Usal Sabji | Easy and Quick Usal | Mix Lentil Recipe

Ingredients
Mix usal/mix lentil - 200 gm
Onion - 1 medium slice
Mustard seed - 1 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Corriander powder - 1 tsp
Malvani Masala - 1 tsp
Puree of two medium size tomato
Salt as per taste
Few choppped corriander leaves for garnishing
Lemon slices

Make a masala of 
Garlic - 3 to 4
Ginger - 1 small piece
Onion - 1 small
Freshly grated coconut - 2 tbl.sp

Method
Wash and soak mix usal/lentil in water for about 3 to 4 hours.

Heat a tsp of oil in a pan and fry the ingredeints given for the masala for 2 to 3 minutes on a medium flame and then blend it to a fine paste.

Heat oil in a pan and add mustard seeds, when it splutter,  Add curry leaves and then add onions sliced and cook till it becomes translucent. Then add blended masala and puree of tomato,
 turmeric powder,corriander powder,  red chilli powder, malvani masala and salt. Stir fry this masala on   a slow flame for 2 to 3 mintuerrs till oil seprates from the masala. Add soaked lentils along with water . Mix it well and pressure cook 4 to 5 whistles till it becomes soft and gravy is thick. Garnish with corriander leaves and sliced lemon.Serve hot with rice or roti.

Sweet Coconut Semolina/Suji Recipe

Ingredients
 roasted semolina - 1 cup
jaggery - 1 cup
paste of 1/4 coconut
cardamom powder - 1 tsp
a pinch of nutmeg powder
saffron color
few nuts and raisins

Method
In a bowl add semolina and jaggery.  Make a paste of coconut by adding little water and add it to semolina. Mix it well and let it rest for half an hour.
Heat butter in a pan and add  chopped nuts and raisins. Fry till raisin puffs up. Add semolina mixture to it, mix well. cover and let it cook till done. Keep stirring in between. When done, add a pinch of nutmeg powder and saffron color. Serve hot.

Cheesy Garlic Yogurt Dip

Ingredients
yogurt - 2 tbl.sp
mozzarella cheese - 2 to 3 tbl.sp
crushed garlic - 5 to 6
salt and pepper as per taste
few bread slices
butter - 2 tbl.sp

Method
Heat two tbl.sp of butter till it melts. Take it out in a bowl and let it cool down. To it add 2 to 3 tbl.sp of mozirella cheese, crushed garlic, a tsp of oil, salt and pepper. Mix well Add two tbl.sp of yogurt to it. Mix well. Take bread slices. Cut into rectangle pieces. Toast it on a pan till crispy. Serve with  yogurt dip.

Kurdyacha Upma

Ingredients

Kurdiya – 200 gm

Onion –  1 big chopped

Ginger garlic paste – 1 tsp

Tomato – 1 chopped

Red chilli powder – as per taste

Turmeric powder –   ¼ tsp

Roasted cumin powder – 1 tsp

Juice of half lemon

Salt as per taste

Coriander leaves for garnishing

Method

Soak kurdiya in water for 2 hours and then drain the water and keep aside.

Heat oil in a pan, add cumin seed and cook until it splutter.

Add ginger garlic paste and sauté for few seconds.

Add onion and curry leaves and cook till onion turns translucent.  Add chopped tomatoes and cook till it is totally mashed. Now add all the powder masala and fry on a low flame till oil separates.

Add kurdiya to it, mix well. Add juice of half lemon and cover and cook on a slow flame till done.

Garnish with coriander leaves and serve hot.

Mirchi cha Techa

Ingredients

Green chillies – 10 to 12

Garlic cloves – 5 to 6

Sesame seed – 1 tbl.sp

Few chopped coriander leaves

Salt as per taste

Method

Crush garlic little.

Cut green chillies into half

Heat one tsp of oil in a pan, and add garlic cloves. Cook for few seconds and then add green chillies. Cook for two minutes on a medium flame. Make a well in the centre and put sesame seed. Fry this for few seconds and then add chopped coriander leaves. Mix well and off the flame. Add salt as per taste.

With the help of mortar and pestle crush it coarsely. Serve hot with roti or bhakri.

Grilled Chicken Breast without Oven

Ingredients

Chicken breast – 2

For marination

Yoghurt  - 3 to 4 tbl.sp

Kashmiri chilli powder and salt as per taste

Coriander powder – 1 tsp

Roasted cumin powder – 1 tsp

Juice of half lemon

Salt as per taste

Method

Make few cuts on the chicken breast and  marinate with the ingredients given. Leave it for half an hour or more.

Take a grilled pan, add little oil and cook this chicken breast on a slow flame till done.

Now place the chicken breast in a bowl. Take hot charcoal piece or coconut shell, burn it.

Take a bowl, place this burn piece into it and put 2 to 3 tsp of ghee/butter and 2 to 3 cloves. Place in the chicken bowl and cover it for 2 to 3 minutes. Remove . you will get nice smoky flavour like restaurant. Garnish with onion, tomato, cucumber,  pieces of lemon and corriand er and mint leaves and serve hot.

Dal Dudhi

Ingredients

Onion – 2 medium chopped

Ginger garlic paste – 1 tsp

Tomato – 2 chopped

Green chillies – 2 slit open

Cinnamon – 1 small piece

Caraway seed /shahijeera – 1 tsp

Cloves – 2 to 3

Red chilli powder – as per taste

Turmeric powder – ½ tsp

Coriander powder – 1 tsp

Roasted cumin powder – 1 tsp

Garam masala – ½ tsp

Tuvar dal – 4 tbl.sp

Chana dal – 2 tbl.sp

Moong dal – 2 tbl.sp

Bottle gourd – 250 gm

Salt as per taste

Mint and coriander leaves for garnishing

Method

Peel and chop bottle gourd into pieces.

Wash and pressure cook all the dal given along with turmeric powder and chopped bottle gourd.

Heat oil in a pan, add cinnamon, cloves, caraway seed and cook till it splutter. Add green chilli and fry for few seconds.

Add ginger garlic paste  and sauté for few seconds.

Add onion and cook till it is light brown in color. Add  chopped tomatoes and cook till it is totally mashed. Now add all the powder masala and  fry on a low flame till oil separates.

Add the cooked dal and mix it well. Let it simmer on a low flame till it starts boiling.

Garnish with mint and corriandr leaves and serve hot with rice or roti.

Baked Corn Cheese Tikki

Ingredients
Paste of corn kernel - 1 cup
garlic - 2 to 3 crushed or powdered garlic - 1/2 tsp
red chilli powder - 1/2 tsp
pepper powder - 1/2 tsp
oregano - 1/4 tsp
pepper and salt as per taste
cheese
cornflour - 1 to 2 tbl.sp
paste of refined flour
bread crumbs
corriander leaves

Method
Add all the ingredients in a bowl and mix well. Make small flat balls. Dip in refined flour paste and coat with bread crumbs. Place in a baking tray. Put little oil and bake in a oven at 180 degree for 15 to 20 minutes. Serve hot with ketchup or chutney.

How To Make Thin and Crispy Dosa

Ingredients
rice - 1 cup
parboiled rice - 1/2 cup
black gram dal - 1/2 cup fenugreek seeds - 1 tsp
little salt

Method
Soak all these ingredients in water for about 3 to 4 hours and then wash and blend it to a fine paste.
Leave this to ferment for about 8 to 10 hours.
Add little salt to it and then with the help of a spoon pout this on a greased plain pan and spread it in a circular motion. Drizzle little oil on it and let it cook for 2 to 3 minutes till u see small holes appearing on it. Remove and serve hot with chutney.

Capsicum In Cashewnut Paste

Ingredients

onion - 1

ginger garlic paste - 1 tsp

red chilli powder - 2 tsp

curry powder - 1 tbl.sp

turmeric powder - 1/4 tsp

garam masala - 1/4 tsp

yoghurt - 2 tbl.sp

juice of half lemon

capsicum - 2

yoghurt - 2 tbl.sp

salt as per taste

paste of 15 cashewnut soaked in water

cumin seed - 1 tsp



Method

Heat oil in a pan, add cumin seed. When it splutters add onions and cook till soft. Then add ginger garlic paste and saute for few seconds, Add yoghurt and all the powder masala and cook for a minute. Add Capsicum and cover and cook on a slow flame till done.

Add cashewnut paste and juice of half lemon and let it simmer on a slow flame till done.

Garnish with corriander leaves and serve hot with rice or roti.

Tomato Rasam

Ingredients
tuvar dal - 3 tbl.sp
tomato - 4
ginger - 1 small piece
turmeric powder - 1/2 tsp
asafoetida -1/4 tsp
tamarind pulp - 2 tbl.sp
sugar - 1 tsp'
salt as per taste

for making rasam podi/masala
corriander seed - 1 tbl.sp
cumin seed - 1 tsp
black pepper pods - 1 tsp
masoor dal - 1 tsp
urad dal - 1 tsp
chana dal - 1 tsp
fenugreek seed - 1/4 tsp
mustard seed - 1/2 tsp
red chillies - 3


for tempering
red chillies - 1
mustard seed - 1 tsp
few curry leaves

Method
Cook tuvar dal in enough water along with tomato, ginger, turmeric powder, asafoetida.
Dry roast the ingredients given for rasam and blend it to a fine powder.
when dal is cooked, blend it well and add rasam masala, tamarind pulp, sugar and salt and cook for two minutes.
Temper it with given ingredients and serve hot.

Spicy Potato

Ingredients
Potatoes - 4 boiled and diced
onion - 2
ginger garlic paste - 1 tsp
green chilli - 3
tomatoes - 3 chopped or pureed
few coriander leaves
salt as per taste

dry roast and make powder of
coriander seeds - 1 tbl.sp
sesame seeds - 1 tbl.sp
cumin seeds - 1 tsp

Method
heat oil in a pan and saute onions till soft. then add ginger garlic paste and green chillli and cook for 2 minutes. when done add tomatoes and cook till it is mashed up.then add corriander powder, boiled potatoes, salt and little water. Mix well and let it cook on a low flame for few minutes.
garnish with corriander leaves and serve hot with rice or roti.

Egg Masala

Ingredients

Egg boiled – 5

Onion – 2

Tomato puree – 1 tbl.sp

Few curry leaves

Sambhar masala – 1 tbl.sp

Salt as per taste

Coriander leaves for garnishing

Method

First boil eggs, remove the skin. Add sambhar powder to it and give it a toss and keep aside.

Heat oil in a pan, add onions and curry leaves and fry till golden brown in color and then add tomato puree and stir fry for 2 minutes till the raw smell goes.

Add eggs, stir fry and add a cup of water. Cover and leave it to simmer on a low flame for few minutes till the gravy thickens.

Garnish with coriander leaves and serve hot with rice or roti.

Khara Boondi

Ingredients

Besan flour – 1 cup

Rice flour – 1 tbl.sp

Chilli powder – 1 tsp

Salt as per taste

Oil for frying

Method

In a bowl, mix together all the ingredients, add enough water and make a batter of pouring consistency.

Heat oil in a pan.

Take a perforated ladle with lot of holes in it. Pour one big spoon of this batter on it. When oil is hot, let the batter drop into the oil like small round balls.

Deep fry in oil till golden brown in color. You can store this in an airtight container. You can even make boondi raita from it, it taste very good. You can watch my video on how to make boondi raita here.

Boondi raita  http://youtu.be/zjjScECkKIs

Chorchori Recipe (Mixed Vegetable Recipe)

Ingredients

Mixed vegetable – ½ kg (potato, cauliflower, french beans, green peas, carrot, eggplant, red pumpkin)

Turmeric powder – ½ tsp

Red chillli – 2 to 3

Ginger – 1 tsp

Asofoetida – ¼ tsp

Sugar – ½ tsp

Salt as per taste

Mustard oil

Coriander leaves for garnishing

Panchphoron

Mustard seed – 1 tsp

Fennel seed – 1 tsp

Cumin seed – 1 tsp

Nigella seed (kalonji) – 1 tsp

Fenugreek seed – ½ tsp

Mix together all and take 1 tsp for tampering

Method

Wash and cut all the vegetables into small pieces and keep aside.

Heat one tbl.sp of mustard oil in a pan, add 1 tsp of panchphoron and fry till it splutters.

Then add grated ginger, red chilli and asofoetida. Sauté for a minute and then add mix vegetables and stir fry in oil for 2 to 3 minutes. Add a cup of water along with salt and turmeric powder. Cover and cook on a low flame till the vegetables are cooked. Garnish with coriander leaves and serve hot.

Gatte Ki Sabzi

Ingredients

For making gatte

Besan/chickpeas flour – 1 cup

Yoghurt – ¼ cup

Turmeric powder – ½ tsp

Red chilli powder – ½ tsp

 Baking soda – ¼ tsp (optional)

Ajwain – ¼ tsp

Salt as per taste

For the gravy

Yoghurt – 1 cup

Chickpeas flour/besan – 1 tbl.sp

Onion – 1

Tomato – 1

Ginger garlic – 1 tsp

Coriander powder – 1 tsp

Cumin powder – 1 tsp

Red chilli powder – 1 tsp

Mustard seed – 1 tsp

Cumin seed – 1 tsp

Salt as per taste

Coriander leaves for garnishing

Method

First make a dough from the ingredients given for making gatta. Roll into oblong shape and then poach it in hot boiling water for about 10 to 15 minutes. Remove and keep aside. Do not discard the water. Cut it into 1 inch pieces.

 For the gravy

In a bowl take yoghurt; to it add chickpeas flour, coriander powder, cumin powder, red chilli powder and salt. Mix well till all the lumps are removed.

Heat one tbl.sp of oil in a pan, add mustard seeds and cumin seed, when they splutter, add ginger garlic paste. Sauté till the raw smell goes. Then add onion and cook till it becomes soft. Add tomatoes and cook till it is totally mashed up.

Add yoghurt, mix well and cook till it starts boiling. Then add chopped gatte and cook more for 2 to 3 minutes on a low flame. Garnish with coriander leaves and serve hot with roti or paratha.

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Stuffed Vegetable Paniyaram

Ingredients

Idli batter – 1 cup

Mustard seed – 1 tsp

Carrot – 1 grated

Capsicum and spring onion chopped

Coriander leaves

Green chilli and salt as per taste

Method

Heat oil in a pan, add mustard seeds. When they start to splutter, add green chilllies and fry for a minute. Then add all the vegetables and salt as per taste.

Take a paniyaram mould, put little oil in each mould and pour the batter. Cover and keep for 1to 2 minutes. When it is done, flip to the other side and cook it is cooked. Remove and sprinkle chilli powder on top and serve with chutney.

Capsicum Curry in Peanut Sauce

Ingredients

Capsicum – 4

Onion – 1 small

Tomato – 2 small

Ginger garlic paste – 1 tsp

Lemon juice – 1 tsp

Turmeric powder – ¼ tsp

Red chilli powder and salt as per taste

Coriander leaves for garnishing

Roast and blend it to a paste

Peanut – 3 tbl.sp

Dessicated coconut – 1 tbl.sp

Sesame seed – 1 tbl.sp

Coriander seed – 2 tsp

Cumin seed – 1 tsp

Method

First roast all the ingredients given and blend it to a paste.

Heat oil in a pan, and sauté till translucent.  Then add ginger garlic paste and sauté till the raw smell goes and then add onions and sauté till translucent. 

Add tomato and cook till it is totally mashed up, and then add blended masala and red chilli powder, turmeric powder and salt. Cook till it starts boiling.

Add chopped capsicum and lemon juice and cook for few minutes. Remove from flame. Garnish with coriander leaves and serve hot with rice or roti.