Prawns Fried Rice

Ingredients

Cooked
rice – 1 cup

Prawns
– 10 to 15

Ginger
– 1-inch piece chopped

Garlic
– 5 to 6 chopped

Green
chilli - 1

Soya
sauce – 1 tsp

Black pepper
and salt as per taste

Mix
vegetable – capsicum, spring onion, carrot, French beans cut into small pieces

Salt
– 1 tsp

Method

Use
cooked rice. Best rice should be rice cooked one day before.

First
clean and wash prawns and keep aside.

Heat
olive oil in a pan. Add ginger, garlic and green chilli and sauté for few
seconds.

Add
mixed vegetable and saute on a high flame for 2 to 3 minutes. Then add soya
sauce, salt and pepper and mix well.
Make a hole in the centre and put prawns.  Let the prawns get cooked and then mix
vegetables to it.

Add
cooked rice, mix well, serve hot.

Prawns White Curry

Ingredients

Prawns – 5 to 10 big ones

Onion – 1

Mustard seed – 1 tsp

cumin seed - 1 tsp

Fenugreek seed - 1 /4 tsp

Ginger julienns – 1 small piece

Garlic – 3 to 4 crushed

Few curry leaves

Green chillies - as per taste

Coriander powder – 1 tsp

Tamarind pulp – 2 tsp

Milk of half coconut

Few coriander leaves

Salt as per taste

Method

Clean and wash prawns. Marinate it with little tutmeric powder and salt.

Take out milk of half coconut and keep aside.

Heat oil in a pan and add mustard seed, cumin seed, fenugreek seed. When it splutter, add ginger juliennes, green chilli and  few curry leaves and onion. Cook till onions are light brown in color.  Add crushed garlic also. Add marinated prawns and saute for few seconds.

Slow the flame and Add coconut milk, coriander  powder, tamarind pulp and salt as per taste. cook on a slow flame till it starts boiling. Off the flame

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

Aloo Masala

Ingredients
mustard seed  - 1/2 tsp
cumin seed - 1/2 tsp
onion - 1 big chopped
potatoes - 1/2 kg chopped
4 to 5 flakes of garlic crushed
one inch piece ginger crushed
green chilli crushed - 2
few curry leaves
corriander powder - 2 tsp
turmeric powder - 1/2 tsp
pulp of two medium size tomato
yogurt - 1 tbl.sp
red chilli and salt as per taste
corriander leaves for garnishing

Method
Heat two tbl.sp of oil in a pan and  add mustard seeds and cumin seeds. When they splutter add crushed ginger, garlic, green chilli and curry leaves and saute for few seconds.
Add onion and cook till translucent.
Add tomato puree, turmeric powder, salt, red chilli powder, corriander powder, yoghurt and cook for few seconds.
Add potatoes, mix well. Cover and cook till potatoes are done. Garnish with corriander leaves and serve hot with rice or roti.

Bhuna Masala Chicken

Ingredients

Poppy seed - 1 tsp

Cinnamon - 1 small piece

Cloves - 3 to 4

Black pepper - 1 tsp

Black cardamom - 1

Star aniseed - 1/2

Mace - ½

Cumin seed – 1 ½ tsp

Coriander seed - 2 tbl.sp

Red chilli - 2 to 3 or as per taste

5 to 6 flakes of Garlic

 one small piece of ginger

Yogurt - ½ cup

Turmeric powder – ½ tsp

Salt as per taste

Kasuri methi – 1 tsp

Juice of half lemon

Coriander leaves chopped

Little cream to garnish
Paste of 12 to 15 cashewnuts

Method
Wash and make cut in the chicken pieces.
Dry roast all the ingredients given and make a paste of it by adding ginger and garlic.
In a bowl, take half cup of  yogurt, turmeric powder, salt, half of the blended masala . Mix well and add chicken pieces to it. Mix well and let it marinate for few hours or overnight.

Shallow fry chicken pieces till it becomes dry. Remove and keep aside.
In the same pan add half of the blended masala, leftover marinated masala and chicken pieces. Cook on a slow flame for few minutes.

Add paste of cashewnut, mix well and cook for some more minutes stirring in between.
Add kasuri methi, juice of lemon. Off the flame and garnish with corriander leaves and little cream and serve hot with rice or roti.

Tofu Makhani

Ingredients
Tofu - 100 gm

For marination
ginger garlic paste - 1/2 tsp
coriander powder - 2 tsp
red chilli powder and salt as per taste
juice of half lemon


For gravy
cumin seed - 1 tsp
garlic - 2 to 3 flakes
ginger - 1 small piece
cloves - 3
cardamom - 1
cinnamon - 1 small piece
onion - 1 big
tomato - 1 big
coriander seed - 1 tbl.sp
red chilli - 2 to 3
turmeric powder - 1/4 tsp
roasted cumin powder - 1/2 tsp
yogurt - 1/4 cup
paste of 10 to 12 cashewnut soaked in water
kasuri methi - 1 tsp
cream - 1 to 2 tbl.sp
chopped coriander leaves

Method
Cut tofu into cubes and marinate it in the ingredients given for about half an hour.

Shallow fry this in oil and remove it.

In the same pan add oil and little butter and add cumin seed, when they splutter add chopped ginger and garlic and whole cardamom, cloves and cinnamon and  fry it for few seconds. Then add onions and cook till it becomes soft. Then add red chilli and coriander seeds and fry for few seconds. Add tomatoes and cook till soft. Off the flame and let it cool down. Blend it to a fine paste.

Remove the blended paste in the same pan, add yogurt, roasted cumin powder, turmeric powder, salt, paste of cashew nut and let it simmer on a low flame for 2 minutes.

Add fried tofu, mix it and then add crushed kasuri methi, cream and chipped coriander leaves. Serve hot with rice or roti.

Veg Korma

Ingredients
mixed vegetables - carrot, cauliflower, peas, beans, potato
all in small quantities
onion - 1 big
ginger garlic paste - 1 tsp
bay leaf - 1
cumin seed - 1 tsp
turmeric powder - 1/4 tsp
tomato puree of one tomato
red chilli powder and salt as per taste
corriander powder - 1 1/2 tsp
roasted cumin powder - 1 tsp
garam masala - 1/2 tsp
yoghurt - 1 tbl.sp
cream - 1 tbl.sp
few chopped corriander leaves

make a paste of 7 to 8 cashewnuts and 1 tsp of poppy seeds.
Soak this in water before making a paste of it.

Method
Chop vegetables and boil it. Keep aside.
Heat oil in a pan and add  cumin seed. When it splutters add bay leaf and then add onions and cook till translucent.
Then add ginger garlic paste and saute for few seconds.
Then add tomato puree and cook till raw smell goes. Just cook for a minute.
Add all powdered masala and fry for few seconds till oil separates from masala. Add boiled vegetables and  vegetable stock and cook for 2 minutes.
Add paste of cashewnut and again for for a minute.
Off the flame and add yoghurt. Mix well. Garnish with cream and  corriander  leaves and serve hot with rice or roti.

Fenugreek Seed Bhaji

Ingredients
Methi seeds - 1 cup soaked in water for 2 to 3 hours
onion - 1 medium
ginger garlic paste - 1 tsp
tomato - 2 medium
turmeric powder - 1/4 tsp
corriander powder - 1 tsp
roasted cumin powder - 1 tsp
red chilli powder and salt as per taste
corriander leaves for garnishing

Method
Heat oil in a pan and add chopped onions. Cook till it becomes translucent.
Add ginger and garlic paste and saute for few seconds till the raw smell goes.
Then add tomatoes and  cook till it is totally mashed up.
Add all the powder masala and  stir fry for few seconds.
Wash the fenugreek seeds and add to the masala. Add water if needed and cook till soft. Garnish with corriander leaves and serve hot with chapati or bhakri.

Crispy Fried Fish

Ingredients
king fish/surmai
 4 to 5 crushed garlic
a small piece of ginger
red chilli powder- 2 tsp
salt as per taste
tamarind pulp - 2 tbl.sp
few corriander leaves

for coating
rice flour - 1 tbl.sp
semolina - 1 tbl.sp

Method
Mix all the ingredients together and apply to the fish. Leave it aside for half an hour and then coat it with a mixture of rice flour and semolina and shallow fry it.

Simple and Easy Chicken Biryani

Ingredients

Chicken – ½ kg

Rice – 1 kg

Onion – 6 big

Potato – 1 to 2

Tomato – 2

Ginger garlic paste – 2 tbl.sp

Bay leaf – 2

Saffron soaked in water

Yoghurt – 3 tbl.sp

Turmeric powder – ½ tsp

Salt as per taste

Few coriander and mint leaves

Garam masala – 1  tsp

Ghee or butter – 1 tsp

Roast and make a powder of

Coriander seed – 1 tbl.sp

Cumin seed – 1 tsp

Cinnamon – a small stick

Cloves – 4

Cardamom – 2

Black cardamom – 1

Whole pepper – 1 tbl.sp

Method

Fry onions till golden brown in color.

Clean and wash chicken and marinate it with salt, turmeric
powder, ground  roasted masala, yoghurt,
onions, tomato, potato and coriander and mint leaves. Leave it aside for half
to one hour.

Heat oil in a pan and add bay leaf and two tbl.sp of ginger
garlic paste. Saute for few seconds till the raw smell goes. Then add the
marinated chicken with the masala. Mix it well and leave it to cook till
chicken is cooked well.

Soak rice in water for half an hour.

In another pan boil water by adding whole cinnamon, cloves,
bay leaf, cumin seed and black cardamom and one tsp of oil. When it starts
boiling add rice. When the rice is 75 percent cooked drain the water and put it
in the chicken masala.

Garnish it with coriander and mint leaves, garam masala,
fried onions, saffron and butter and keep it on a slow flame until the rice is
cooked well.

Spinach Curd Curry

Ingredients

Sour curd – 1 cup

Soaked peanuts – a handful of

Spinach leaves blanched – a handful of

A small piece of ginger

Garlic cloves – 3 to 4

Coconut – ¼ cup

Besan/chickpeas flour – 2 tsp

Rice flour – 2 tsp

Sugar – ½ tsp

Cumin seed – 1 tsp

Salt as per taste

For tampering

Mustard seed – 1 tsp

Fenugreek seed – ¼ tsp

Red chilli – 2

Method

Boil soaked peanuts till soft. Then make a paste of all the
ingredients given except curd.

Heat pan and put this blended mixture into it and bring it
to boil.

Lower the flame and put curd into it and immediately stir it
and let it simmer for few minutes.

Off the flame and temper it with mustard seeds, fenugreek
seeds and red chilli.

Serve hot with rice or roti.

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.

Khatti Dal

Ingredients

Toor dal/split piegion peas – ½ cup

Tomato – 2 small

Ginger – 1 small piece grated

Garlic flakes – 4

Turmeric powder – ¼ tsp

Red chilli powder – ½ tsp

Coriander powder – 1 tsp

Asafoetida – a pinch of

Green chilli – 1

Coriander leaves – ¼ cup

Salt as per taste

Tamarind pulp – 2 tsp

For tampering

Few curry leaves

Red chilli  - 2

Crushed garlic – 5

Mustard seed – 1 tsp

Cumin seed – 1 tsp

Method

Wash and soak toor dal in water for half an hour.

Pressure cook it by adding tomatoes, curry leaves, garlic and ginger till 5 whistles till it becomes soft and tender.

Add turmeric powder, chilli powder, coriander powder, tomato pulp and simmer on a low flame for 2 minutes.

For tampering, heat 1 tsp of oil and 1 tsp of butter, to it add mustard seeds, cumin seeds, garlic flakes, curry leaves and red chilli. When it starts to splutter pour this on the dal and garnish with coriander leaves and green chilli.

Arbi Gosht

Ingredients

Mutton – 300 gm

Arvi – 4 to 5

Onion – 3 medium size

Ginger garlic paste – 2 tsp

Tomato paste – 2 tbl.sp or tomatoes - 2

Coriander powder – 2 tsp

Curry powder – 1 tsp

Garam masala – ½ tsp

Red chilli and salt as per taste

Coriander leaves

Method

In a pan heat water, to it add this arbi or colacassia roots and cook for 5 to 7 minutes. Remove and peel off the skin and cut into small pieces.

Wash mutton cubes and keep aside.

In antoher pan, heat 2 tbl.sp of oil, add onions and fry till golden brown in colour.

 Then add ginger garlic paste, and sauté for a minute till the raw smell goes.

Add tomato paste, coriander powder, curry powder, red chilli powder, garam masala and salt.  Stir fry till oil separates from the masala.

Then add the mutton pieces, mix well with the masala and cook for 2 minutes. Add two cups of water and pressure cook until 3 to 4 whistles.

When the steam is released, remove the lid, add the chopped arbis and cook for another 10 minute on a slow flame.

When the arbi is cooked, garnish with coriander leaves and serve.

Paneer KI Launj

Ingredients

Paneer – 200 gm cut into cubes

Yellow bell pepper – ¼ cup

Green bell pepper – ¼ cup

Red bell pepper – ¼ cup

Panchphoron masala – 1 tsp

Garlic – 4 flakes chopped

Ginger – 1 small pieces grated

Tomato – 2 chopped

Jaggery – 1 tsp

Onion - 1

Turmeric powder – ½ tsp

Red chilli powder and salt as per taste

Method

Heat oil in a pan, add chopped ginger and garlic and sauté till the raw smell goes. Then add panch phoron masala and stir fry for few seconds.

Then add onions and sauté till it becomes soft, then add  red, yellow and green pepper and stir fry for a minute. Then add very finely chopped tomatoes. When the tomatoes have become soft, tehn add paneer pieces to it and chili and salt. Mix well and serve hot.

Cabbage With Moong Dal Sabaji

Ingredients

Cabbage – 250 gm

Green gram dal/Moong dal – ¼ cup

Mustard seed – 1 tsp

Few curry leaves

Gram dal/chana dal – 1 tbl.sp

Urad dal – 1 tbl.sp

Freshly grated coconut – 1 tbl.sp

Green chillies as per taste

Method

Soak moong dal for an hour.

Grate cabbage. Make a paste of coconut and green chillies.

Heat  one tbl.sp of oil in a pan, add mustard seed and curry leaves, when it splutters add chana dal and urad dal, when it changes color, add soaked moong dal and grated cabbage, stir fry for 2 minutes and then cover and cook on a low flame for 10 minutes. You can add little water if it is too dry.

When cooked, add the paste of coconut and green chillies and cook on a slow flame for 2 minutes and serve hot with rice or roti.

Mughlai Mutton Korma

Ingredients

Lamb meat – 500 gm

Onions – 2 sliced

Garlic – 5 flakes

Ginger – 1 inch

Green chilli as per taste

Red chilli powder – ½ tsp

Coriander powder – 1 tsp

Poppy seed – 1 tsp

Bay leaf – 3

Turmeric powder – ½ tsp

Garam masala – ½ tsp

Yoghurt – 2 cup

Cream – 2 cup

Chopped cashew nut – 15 and almond 10

Few saffron threads soaked in milk

Coriander leaves for garnishing

Salt as per taste

Ghee/butter -3 tbl.sp

Method

Make a paste of ginger garlic, red chilli powder, turmeric powder, coriander powder, saffron soaked in milk and salt and mix with yoghurt.

Fry cashew nuts and almonds and keep aside.

Add this to the mutton pieces and mix it well.

Leave this to marinate for 2 to 3   hours.

Heat ghee/ butter in a pan, add bay leaf and onion and fry onion till golden brown in color

Then add green chilli, garam masala and poppy seed and marinated mutton pieces and fry till oil separates from the masala.  Add a cup of water and leave it to cook on a slow flame till mutton pieces are cooked well.

When mutton is cooked, add cream and cashew nut and almonds and garnish with coriander leaves and serve hot.

Murgh Cream Masala

Ingredients

Chicken -1 kg

Onions – 3

Bayleaf – 2

Ginger and garlic paste – 2 tsp

Roast and Make a powder of

Cumin seed – ½ tsp

Poppy seed – ½ tsp

Coriander seed – 1 tbl.sp

Peppercorn- 8

Garam masala – 1 tsp

Ghee/butter – 100 gm

Nutmeg powder – ½ tsp

Kasuri methi – 2 tbl.sp

Fresh cream – 1 cup

Cashewnut paste – 2 tbl.sp

Coriander leaves

Fresh cream – 200 ml

Green chilli and salt as per taste

Method

Clean, wash and cut chicken into medium pieces.

Roast the whole masala and grind it to a fine paste.

Make a paste of green chilli.

Heat oil in a pan and fry onions till golden brown in colour.

Then add ginger garlic paste and sauté for a minute till the raw smell goes.

Then add chicken pieces and stir fry for 2 to 3 minutes and then add the roasted masala, salt, and bay leaf , cashewnut paste, green chilli paste, kasuri methi and then again stir fry for few minutes till the oil seprates from the masala.

Add cream, mix it well, add half cup of water and cook till the gravy becomes thick.

Sprinkle garam masala and nutmeg powder and cover and leave it to simmer on a low flame for 5-6 minutes till it becomes thick.

Garnish with coriander leaves and cream on top and serve hot with roti or rice.

Mughlai Chicken Pulao

Ingredients

Chicken – 1 kg

Basmati rice – 500 gm

Onion – 5

Yoghurt – 250 gm

Cumin seed– 1 tsp

Cinnamon – 1 inch piece

Green cardamom – 6

Black pepper – 12

Cloves – 6

Cardamom seed – 2 tbl.sp

Ginger garlic paste – 2 tbl.sp

Turmeric – 1 tsp

Sliced almonds – 100 gm

Saffron soaked in milk

Red chilli and salt as per taste

Method

Soak rice in water for half an hour.

Make a paste of red chilli, cumin seed, coriander seed, turmeric powder, ginger garlic paste and keep aside.

Heat half of the oil in a pan add  3 onions and fry till golden brown in color.

Then add chicken pieces and fry for 2 to 3 minutes.

Add the ground spices and again stir fry till the masala separates

from oil.

Add two cups of water and cover and cook till the chicken is soft and tender.

When done, add yoghurt and saffron soaked in milk and cook for 5 minutes.

Remove from fire and keep aside.

In another pan, heat ghee/butter, add first bay leaf, then add cloves, cardamom, cinnamon and then add 2 onions  and fry till brown in color and then add rice to it and stir fry for few minutes. Add boiled water (double the quantity of rice or little less than that) and salt and cook on a medium flame till rice is done.

While serving, first spread a layer of  rice on a flat plate, then chicken masala and repeat with one more layer of each. Garnish with fried slice of almonds and serve hot.

Vegetable Kadahi