Mint(Pudhina) Chicken Curry

Ingredients 

1. Chicken - 1/2 kg
2. Onion - 1 no
3. Tomatos - 1no
4. Coriander leaves - quater bunch

Ingredients for marination

1. Green chilles - 3 no
2. Ginger-garlic paste - 1 1/2 tsp
3. Red chilly powder - 2 or 3 tsp
4. Coriander powder - 1 tsp
5. Cumin powder   -1tsp
6. Turmeric powder - 1/4 tsp
7. Garam masala   - 1/2 tsp
8. Salt - a per the taste
9. Oil - 4 tbsp
10. Mint leaves(Pudhina) - 1 bunch
11. Cinnamom - 1 piece
12. Cloves - 2 nos

 Procedure

Take a chicken pieces in a bowl, add above marination ingredients one by one and mix them well and add 1 tsp of oil and keep it aside for 1/2 an hour.

• Now take a bowl put it on the stove and add some oil ,mustard seeds ,jeera, chopped onions and saute them well
• Once onions turns brown color add ginger garlic paste mix them well until it looses the raw smell.
• Now add chopped tomatos, red chilli powder, mint leaves mix them well and finally add marinated chicken and mix them well.
• While mixing you can add some water for gravy.
• Cook until the water evapourtes and chicken pieces becomes tender.
• Remove it from stove and garinsh with coriender leaves
• Serve the chicken hot with pulav rice or chapathi

Masala Paapad with out oil

1. Place a  paapad on the plate(micro oven plate) and keep it inside the micro oven for 1 min.
2. After 1 min remove the paadam from micro oven and garnish with chopped onions, chopped cucumber, chopped tomatos, sev and sprinkle chat masala and finally squeeze lemon
3. Masala paapadam is ready  to eat

Kova in Micro Oven

Ingredients

1. Condensed Milk  - 1 Tin
2. Milk Powder   - 1Tin
3. Ghee or butter  -  4 or 5 tsps

Procedure:( preparation time is 6 min)

• Take a bowl (preferably large one) and add 4 to 5 tsps of Ghee or Butter,  put it in oven for 2 min.

• Once the ghee or butter melts remove the bowl from oven, now add condenced milk (entire tin), and same tin full milkpowder into the bowl and mix them well as shown in below figure.

• Now put the bowl again inside the oven for 4 to 5 min.
• After 5 min remove the bowl from the oven.

• Kova is ready to eat

Pomegranate Juice

Panner Butter Masala

Ingredients

1. Coriandar powder  -  1tsp
2. Garam masala      -  1/2 tsp
3. Red Chilli powder -  1tsp
4. kasuri methi  powder - 1/2 tsp
5. Tomato Ketchup or tomato puree - 2 tsp
6. Milk                        - 1cup
7. Fried onions                - Handfull 
8. Paneer                     - 1cup

Procedure (Short-cut method)

1. Take a bowl and put coriander powder, garam masala, red chilli powder, kasuri methi powder, tomato ketchup, milk and mix them well.
2. Take a pan and add butter, melt the butter and add gingergarlic paste, fried onions saute them well.Now add the mixture which is the prepared in step 1 into the pan, saute them well.
3. Close the lid and cook it under medium flame. After some time the butter will appear on the top of the curry, now add milk little bit and mix it immediatley to avoid curdles.
4. After cooking for 2 or 3 min add panner pieces into it.Cook it for few min under low flame.
5. Remove it from heat and serve hot with chapathi.

Note : I learnt it from Varevah video http://www.youtube.com/watch?v=rSygSz7aj9w

Moong daal and palak curry

Ingredients

1.  Spinach   - 2 bunches (washed thoroughly)
2. Moong daal  - 1 cup (washed thoroughly)
3. Garlic  -  5no
4. Ginger  - small piece
5. Oil     - 2 or 3 tsp
6. Tumeric powder  - one pinch
7. Onions          - 1no
8. Green chillies  - 5no
9. Urad daal       - 1 tsp
10. Salt            - as per ur taste

Procedure

1. Soak the moong daal for 30 min.
2. Heat 2 tsp of oil in a pan and add the urad daal.When it changes to golden yellow color, add garlic pieces, chopped green chilles, chooped onions and saute them well.
3. When onions becomes transperent add gingergarlic paste, moong daal, pinch of tumeric saute them well until the raw flovour goes away.
4. Now add chopped spinach, salt and saute them well.Cook for 10 min until all the moisture is evaporated.
5. When the curry becomes bit dry, remove it from the heat and serve it with chapathi.

Note: For groceries.., please see the page "Indian Grocery Items with Images" under the home page in the right side.

Stuffed Brinjal

 Ingredients

1.  Brinjals  - 1/2 kg
2. Oil - 4 or 5 tsps
3. Jaggery - small piece
4. Salt - as per the taste

  Stuffing Ingredients:

1. Red Chillies  - 4 no ->(Dry roasted)
2. Peanuts - 1cup -> (Dry roasted)
3. Sesame Seeds - 1cup -> (Dry roasted)
4. Cumin seeds - 1/2 tsp
5. Fenugreek seeds - 1/2 tsp  -> (Dry roasted)
6. Coriander seeds - 1 tsp  ->  (Dry roasted)
7. Cinnamon stick - 1 small piece ->  (Dry roasted)
8. Cloves - 2no   -> (Dry roasted)
9. Tamarind Juice - 3 tsp  (Soak lime size tamarind in half cup of water and microwave it for about 15 to 30 seconds. Let the water cool down and squeeze the tamarind to get the paste).

  Ingredients for Gravy

1. Onions - 1 medium sized - ( Roasted)
   
2. Tomato - 1 medium sized - ( Roasted)

(Take a small pan, add 1tsp of oil, onions, tomotos and saute them well , once they cool make smooth paste and keep it aside)

Procedure

• Grind all the Stuffed ingredients after roasting them dry.While grinding mix tamarind juice, don't add water.See the below image of stuffing mixture.

• Now thoroughly wash and dry the brinjals. Take each brinjal and on the end, opposite of stem, make a plus shape slit towards stem side but not all the way through (one vertical and one horizontal slit).
• Fill up the plus shape slit (gap) with above stuffing as shown below

• Keep remaining masala aside.Take a pressure cooker, add 3 or 4 tsp of oil , mustard seeds, cumin seeds,onion and tomato paste,jaggery, salt and saute them well.
• Now add remaining stuffing masala into it and add some water, jaggery (small piece) and saute them well.
• When oil starts appearing on the top of the gravy add stuffed brinjals into it as shown  below

• Now close the pressure cooker with the help of the lid and cook them for about one whistle.
•  Stuffed bringal is ready, serve hot with chapathi or rice.

Orange Juice

Hot Pongal

Ingredients

1. Rice -  1cup
2. Moong daal  - 3/4cup
3. Salt - as per the taste

Ingredients for Seasoning/Tadaka/Talimpu

1. Mustard seeds - 1/2tsp
2. Jeera         - 1/2tsp
3. Channa daal   - 1/2tsp
4. Green chillies - 4no
5. Red chilles    -  3no
6. Peppercorns  -  1/2tsp
7. Curry leaves   - 6 no
8. Oil            - 2 or 3tsp
9. Ghee           - 2 tsp 
10. Coriander leaves  - few
11. Cashew-nuts     - few
12. Salt            -  as per the taste

Procedure

1. Mix rice and moong daal, add some around 2 or 3cups of water, salt and put it pressure cooker for 2-3 whistles(make sure the rice should cook very softly).
2. For preparing tadaka/seasoning/thalimpu, take a kadai and put 2 or 3 tsp of oil into it and add ghee, mustard seeds, jeera, peppercorns, greenchilles, redchilles, cashew-nuts and suate them well.
3. Now add the above tadaka to the rice mixture and add some coriander leaves while removing from stone.
4. Pongal is ready!! You can add more ghee for better taste.
5. Serve the hot pongal with peanut chutney.

Chiken Biriyani

Ingredients

1. Basmathi Rice- 2 cups
2. Chicken pieces with bones - 500 gms

Ingredients for marination

1. Tumeric - 1/2 tsp,
2. Lime juice - 1 tsp
3. Peppercorns - 1/2 tsp
4. Gingergarlic paste - 1tsp
5. Green chillies - 3 no
6. Mint Leaves - half bunch
7. Black cumin seeds - 1 tsp
8. Fried onions - 2 or 3 tsp
9. Red chilli powder - 2 or 3 tsp
10. Cumin powder - 1 tsp
11. Coriander powder - 1tsp
12.  Whole Garam Masala
13. Yoghurt - 1 cup

Whole Garam Masala Spices

(Colves - 3 no, Javetri - 2no, bayleaf - 1no, caradamom 1no, cinnamon -2no )

Procedure

• Take a chicken pieces in a bowl, add above marination ingredients one by one and mix them well adding half cup of yoghurt and 1 tsp of oil and keep it aside for 1 hour.
•  Take a large bowl pour water and put it on the stove, now add kaala jeera,2 tsp of oil, salt (as per u taste), Whole garam masala ie...(Colves - 3 no, Javetri - 2no, bayleaf - 1no, caradamom 1no, cinnamon -2no ).
• When water starts boiling (bulbing will appear) add 2 cups of basmathi rice to it, leave it for few min around 5 to 8 min.
• After few mins the rice will starts dancing, at that point check the whether the riced is half cooked (don't cook rice completely bcoz we are going to add as a top layer over the chicken which is at bottom, if we over cook it the rice will get mashed).
• When the rice is half cooked (ie 50% done) remove it immediatly from the stove and drain the excess water from the rice and keep the  rice aside.
• Now take a big bowl having tight lid (so that the steam will not come out) and put 2 tsp of oil and kaala jeera and then add the marinated chicken and level it up and fry it for 2-3 min.
• Now sprinkle the little amount half cooked rice on the top of the chicken, we can add some coriander leaves ,fried oninos and safron color on the top of the rice.( ie., first layer).

• Add remaining amount of rice on the top of the first layerof the rice and add some coriander leaves, fried onions  and safron color on the top of the rice (ie., second layer). 
•  Now cover tight lid on the top of the bowl,make sure that no steam will come out.
• Put in the low flame for 20-30 min.
• After 20-30 min of cooking ur Biriyani is ready.
• Remove it from the stove and serve hot with raitha.

Raitha

Dosa

Ingredients

1. Urad daal - 1cup,
2. Rice - 1 and 1/2 cup,
3. Channa daal -1/4 cup or (handfull),
4. Toor dal -1/4 cup (handfull),
5. Fenugreek seeds 1/2 tsp,
6. Salt (as per the taste),
7. Oil or ghee (as per ur taste 1 or 2 tsp),
8. Cooked rice - half cup

Procedure

• Soak the urad daal,rice, channa daal, toor daal, fenu-greek seeds in a bowl containing water for 5 to 6 hours
•  Use grinder or mixie to grind the above mentioned ingredients to make firm dosa batter.Add some water and cooked rice (as shown in the below figure) while grinding.

•   After making smooth dosa batter.Pour the whole batter into a bowl, as shown below.

• Now add salt (as per ur taste) and baking soda (pinch) into the batter.
• Now keep the bowl inthe warm place overnight.
• Next day, mix the batter well. Place tawa/non stick pan on the stone, brush with little oil.
• Now put some around one cup of dosa batter on to the pan and spread around into a thin layer.(if required put some oil or ghee around the dosa)
• Let it cook for 3-4 min util you see the bottom of the dosa color changes to burnish color.
• Now turn the dosa and cook for another 3 min.
• Now fold the dosa and serve hot with peanut or coconut chutney.

Maskmelon - Milkshake

Apple-Milkshake

Tomato Soup

Ingredients

1. Tomatoes (medium size)     no
2. Capcicum- preferably red color (bell pepper) 1no
3. Water     2-1/2 cups
4. Butter     2 tbsp.
5. Black pepper powder     1/4 tsp.
6. Red chilli powder     1/4 tsp.
7. Ginger-garlic paste     1/4 tsp.
8. Salt to taste

Procedure

1. Put the tomatoes and capcicum (red color one) inthe pressure cooker with 2 1/2 cups of water and cook for 2 whistles.
2. Take tomatoes from the cooker and put inside the mixy jar or blender to make puree.Keep it aside.
3. Heat 2 tsp of butter in bowl and add ginger-garlic paste, red chilli powder, pepper powder, salt. Saute all the ingredients well until the raw smell goes away.
4. Now add tomoto puree, leave it on medium flame for 10 min.
5. Lastly remove the bowl from heat and garnish with freshly chopped coriander leaves.

Aloo Paratha

Ingredients for Dough

1. Wheat flour -100gms,
2. Salt - as per the taste,
3. Oil -1 tsp,
4. Water - 55 ml

Ingredients for potato stuffing

1. Grated boiled potates - 3 or 4 no
2. Cumin powder - 1 tsp
3. Coriander powder -1 tsp
4. Chat masala - 1/2 tsp
5. Chilli powder -1 tsp
6. Green chilli -finely chopped
7. Corinander -finely chopped
8. Lime juice - 1 tsp
9. Salt - based on ur taste

Procedure to prepare stuffing

1. Put a bowl on medium flame and add 1 tsp oil,ginger-garlic paste,cumin powder,coriander powder,chopped coriander,chilli powder,chooped green chilli's, chat masala,salt.
2. Saute them well and finally add grated boiled potates and mix them well.
3. Before removing it from stove add few drops of lime juice.

Procedure to make paratha

1. Mix the wheat flour,salt,oil (1tsp) by pouring water little at a time to make firm dough and knead well to make a smooth dough and add some oil on the top the dough.Cover it with a lid keep it aside for 15 min.
2. Take the dough and cut into small pieces (equal size)
3. Spread the dough initially by using fingers make thinner at the edges, thicker in the center after that use chapathi roller to spread the dough gently up to puri size.
4. Now put small quantity of potato stuffing in the center of the puri sized dough and pull the edges over it, and seal the edges by gathering it together at the center and twisting them leaving layer evenly all around.
5. Now take chapathi roller and spread the dough equally.(put some wheat flour over the paratha while rolling to avoid sticking)
6. Then tap the paratha with the help of hand so that the excess of wheat flour with drop down.
7. Now heat the tawa and place the paratha over the tawa and turn it over when it changes the color slightly.
8. Cook the other side in the same way and brush oil on both sides gently.
9. Remove the paratha from tawa and server hot with raitha and pickle.

Senagala Thaalimpu

Ingredients

1. Black chick peas/ senagalu  -1cup
2. Green chilles -4 no
3. Coconut powder – 2 tsp

Taalimpu

1. Mustard seeds –1tsp
2. Jeera –1tsp
3. Urad daal -1tsp
4. Channa daal -1 tsp
5. Oil -1 tsp
6. Red chilles -2no
7. Limejuice – 2tsp
8. Curry leaves -8no

Procedure

1.  Boil Black chick peas in a pressure cooker adding 2-3 cups of water for 3 to 4 whistles.
2. Heat oil in pan and add mustard seeds, jeera, urdal daal, channa daal, Red chilles, green chilles, curry leaves.
3. Now add the black chick peas into the tadkka(taalimpu) along with salt and mix them well.
4. Before removing it from the stove add coconut powder and squeeze lime juice.

Idly

Ingredients

1. 1 cup Urad daal
2. 1 ½ cup of Idly Rava (ground rice)
3. 1 1/2 tsp Salt
4. A pinch of baking soda
5. Oil for greasing.
   
   
   
    Procedure
   1.  Soak the urad daal overnight or for 10 hours.
   2.  Grind the daal into a smooth and forthy paste.
   3.  Wash the rava with water and add the rava  (make sure rava is separated from water) to the urad daal paste along with pinch of baking soda and salt.
   4. Keep the batter in a warm place overnight.
   5. Grease the idly stand with oil or gee, Steam them for around 10mins.
   6.  Leave it for around 5-10mins before opening the Idly cooker.
   7. Remove the idly from the stand with spoon.
   8. Serve then hot with chutney.

Palak Paneer

Ingredients

1. Chopped onion-1
2. Red chilli powder-1/2 tsp
3. Ginger garlic paste – 1tsp
4. Green chillies – 3
5. Chopped tomato -1 no
6. Salt – based on ur taste
7. Coriander pdr -1 tsp
8. Cumin powder -1 tsp
9. Turmeric –Pinch
10. Paneer cubes – 20
11. Whole Garam masala (Cloves,Caradamom,Cinnamon)
12. Fenugreek leaves powder - 1tsp
13. Spinach – 1 or 2 bunchs
14. Oil – 3tsp 

Procedure

1. Add spinach to blowing water for 2 min and take spinach out of the vessel and put in the mixy jar for fine paste. To retain the color of the spinach don't keep lid on the top of the vessel.
2. Take a vessel add some oil, whole gram masala, cumin seeds, onions and salt.
3. When they are slightly brown now add ginger garlic paste, turmeric, chopped tomato, 1tsp cumin powder, 1tsp of coriander powder, red chilli powder, fenugreek leaves, chopped green chilis and add the spinach paste (made in step1) mix well under the medium flame.
4. After some time oil will appear on the top the curry. Now add paneer to the curry, mix well for few min and remove from heat.

Onion and Cashew-nut Pakoda

Ingredients

1. Medium-Onion (cut them length wise) - 2no
2. Green Chilli (cut them length wise) - 5no
3. Ginger (cut them very thin) -1 inch
4. Coriander leaves (cut them thin) - 1/4th cup
5. Curry leaves -10no
6. Salt - taste
7. Cashew-nut (half cup) (soak for 5 min)

Procedure

1. Mix all of these ingredients add some salt and keep it aside
2. Add 1cup of Basen powder, less than half cup of rice flour, salt, jeera , Baking powder and then add  2tblspoons of oil. Now add above mixture (step1) to it and sprinkle little bit of water and mix with a light hand.
3. Heat the oil and deep fry  until it turns golden color. Make sure that oil is not too hot.
4. Serve them hot with ketchup.

Chicken 65

Ingredients for half kg skinless bonless chicken breast

1. Midha -- 3 table spoons--100gms,
2. Cornflour -- 3 table spoons--100gms,
3. Red chilli powder -- based on ur taste
4. Salt -- based on ur taste
5. Egg -- one no
6. Ginger and garlic paste -- one  table spoons,
7. Curd (Yoghurt or curd) -- half cup
8. Oil -- for frying
9. Garam masala - 1 tsp
10. Curry leaves
11. Garlic leaves
12. Green chilli - 8
13. Onion for garnishing
14. Lime juice

Procedure

1.      Mix corn flour, midha, egg, ginger garlic paste, red chilli powder,1 tsp oil and salt to make thick batter. Add water if required.

2.       Add chicken pieces to the batter and marinate for an hour.

3.       Heat oil (enough to deep fry the chicken pieces) and Deep fry the marinated chicken pieces till they turn golden.

4.       Heat 4 tsp oil in a sauce pan and add slit chillies,curry leaves, slit ginger and garlic, yogurt(curd), garam masala, little salt and the fried chicken pieces.

5.       Fry for 4-5 minutes until the curd(liquid) is absorbed/evaporated and the chiken looks dry and remove from heat.

6.       Add lime juice, mix well and garnish with onions.