Beef special Roast

Ingredients

Beef - 2 Pound
Onion - 1 (thinly sliced)
Small onion (crushed) - 1/4 cup
Tomato - 1 (medium,chopped)
Ginger galic paste -1 tbsp
Chilly powder - 2 tbsp
Turmeric powder - 1/2 tsp
Fennel powder - 2 tsp
Garam masala powder - 1/2 tsp
Pepper powder - 1/2 tsp
Curry leaves - few
OIl -
salt

Preparation
1.In a pressure cooker add beef,small onion,tomato,ginger garlic paste,chilly powder,turmeric powder and fennel powder along with salt and 2 tbsp oil
2.Keep it in law flame until the water comes out from the beef
3.Put the lid on and cook for 20 minutes in low flame
4.In a pan add oil .when it heats add the cooked beef into that and shallow fry it.
5.Remove beef from the oil and add the sliced onion and saute it.
6.When it gets tender add the fried beef ,garam masala ,pepper powder and curry leaves
7.Stir it well and Switch off the flame and serve hot.Garnish with curry leaves

Mutton Quarahi

Ingredients
Mutton - 1 pound
Onion - 1 1/2 thinly sliced
Tomato - 1 chopped
Ginger garlic paste - 1 tbsp
Red chilly powder - 1tsp
Turmeric powder - 1/4 tsp
Garam masala powder - 1 tsp
Oil - 1/4 cup
Salt

For garnishing
Coriander leaves
Garam masala
Chopped ginger

Preparation

• In a pressure cooker add oil (keep 2 tbsp aside )and saute onion (1/2 from 1- 1/2) till it gets golden brown color
• Add ginger garlic paste and saute till the raw smell goes
• Add mutton and saute it again
• To this add all powders and stir till the raw smell of powders goes
• Add enough water and cook in law flame for 25-30 minutes
• Open the pressure cooker and add chopped tomato and boil it till the tomato get mashed well.
• In another pan heat oil and saute the remaining 1 onion till it gets in golden brown color
• Add the browned onion to the mutton mix and boil it again till the curry thickens
• Garnish it with coriander leaves,ginger and garam masala and serve hot.

Chicken Kabob

Ingredients
Chicken - 1pound
(1/2kg)(Boneless cut into small pieces)
Onion - 1/2 of small onion
Green chilly - 2
Coriander leaves - 1 handfull
Ginger garlic paste - 2tsp
Coriander seeds - 1 1/2 tsp
Red chilly flakes - 1 1/2tsp
Whole pepper - 1 1/2tsp
Cumin seeds - 1 1/2tsp
Coriander powder - 1 1/2 tsp
Garam masala - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Salt -
Lime juice - Half of a lemon

Preparation
1.Preheat the grill into 325 F
2.In a Blender put the chicken pieces and grind ones
3.Put all other ingredients to the chicken and grind it to a smooth paste
4.Put it to a bowl and knead well
5.Make small balls out of it and screw it in a bamboo screwer

6.Keep it in a refrigerator for 1-2 hrs to set.

7. Place the chicken kabobs in the preheated griddle.Cook both side .

 

8.Serve hot with coriander chutney

NOTE: If you dont have grill u can shallow fry it in the Pan

Stuffed Mushroom

Ingredients 
Mushroom - 10
Onion - 1 medium
Garlic - 4-5 pods
Capsicum - 1/2
Mushroom - 5
Carrot - 2
Brinjal - 1/3 cup
Chilly sauce - 1 tbsp
Soy sauce - 1 tsp
Tomato sauce - 1/2 tbsp
Salt - as required
Pepper - 1tsp
Italian seasoning - 1 tsp
Oil - 3 tbsp
Mozzarella cheese - as required

Preparation
1.Preheat oven in 375-400 F
2.Chop all vegitables .You can use any kind of leftover veggies.Don't use potato.
3.In a pan add oil and saute onion and garlic.when the raw smell goes add all the vegitables and
  saute it again and let it cook.
4.When the vegitables get cooked add all the sauces along with seasoning,pepper and salt.
5.Saute all together and switch off the flame.
6.Wash mushrooms and remove the stem.
7.Fill mushroom with the filling
8.Place the mushrooms in  baking tray and put it on the top rack of the oven.Bake it for 20 minutes
9.Transfer it to a plate and add mozzarella on top of it and microwave it for 2 minutes or till the 
  cheese melts.
10.Serve hot .

Unniyappam

Ingredients   

Rice flour - 2 cup
Baking soda - 1/4 tsp
Jeggery syrup - 2 cup
sugar - 1/4 cup (Brown sugar preferred)
Cardamom powder - 1/2 tsp
Ghee fried coconut pieces - 3/4 cup
Sesame seeds - 1/2 tsp (roast in a heated pan till it splutter )
Small banana - 2-3(mash it well) (optional if not able to get it )
water - based on the consistency
Salt - a pinch
Oil for frying

Preparation
1. Mix together rice flour,baking soda,jeggery syrup,sugar and bananas .Either use a hand mixer or blend it in a blender
2. Stir it with cardamom powder ,coconut pieces,sesame seeds and salt
3. Mix all together , cover it and keep it aside for 2-3 hrs
4. Heat oil in a unniyappam maker and pour the batter til the 3/4 of the whole.
5. When one side is done put it upside down and cook til it become golden color.

NOTE: Batter should be at the consistency of Idly batter.
      Oil should be heat while pouring the batter and keep it on low flame after you pour .so it will cook well.
      Keep the flame in high while you take unniyappam out of the pan,then it wont absorb much oil.
      Must keep the batter for 2-3 hurs.Then only the flour will absorb by the syrup.
      Try to pour hot jeggery syrup.
      Check for sugar ,if you want more sweet you can add more sugar

Easy strawberry shortcake

Ingredients
Angel Loaf cake - 2 piece
Strawberry - 2 cup
Sugar - 1/4 cup
Whipping Cream - as required

Preparation
1.In a pan add strawberry and sugar together.Let it melt and let the strawberry cook
2.In a plate place 1 piece angel loaf cake,place the strawberry on top of it and garnish it with ready whip.

Whipped Coconut Pudding

Ingredients

Coconut milk - 1 cup
Heavy whipping cream - 1 cup
sugar - 1/3cup
Melted china grass  (Agar agar) - 1 cup ( soak a piece of chinagrass in little water for 10 minutes and melt it in medium flame till the china grass dissolves well)
Desicated coconut - 1 cup
Caramelized cashews - 1/2 cup
(In a heated pan add 3 tbsp sugar and stir continuously .when it starts to change the colour add 2 tbsp cashews .Stir and transfer it to a vax paper.Let it cool and crush it into small pieces.)(u can use pistachios or peeled badam )

Preparation

In a blender blend coconut milk,whipping cream and sugar together. To this add melted chinagrass and blend it ones.Pour it into a serving bowl and keep it in the refrigerator to set. Garnish it with cashews and desicated coconut before serving.Serve chilled.

Chilly noodles

Ingredients
Noodles - 2 packet (Ramen or maggi kind of noodles)
Butter - 2 tbsp
Onion chopped - 1 (small)
Capsicum(Bell pepper) - 1/4 cup
Chilly sauce - 2 tbsp
soy sauce - 2tsp
Tomato sauce -2 tbsp
Garlic chopped - 2 pods
Pepper powder - 1/2 tsp

Preparation
1.Cook and stain noodles in the usual way
2.In a pan add butter.when it melts add chopped garlic
3.When it gets light brown color add onion and capsicum and saute well
4.Add all the sauces to this add saute for 1 minute
5.Add noodles and salt and saute it again
6.Finally add some pepper powder and stir

Suggestions
1.If you want u can add chicken (cook chicken with salt, pepper and soy sauce and add)
2.You can add any kind of veggies .
3.Have it with hot sauce
4.If you want u can also add noodle masala to this

Green peas potato masala

Ingredients
Green Peas - 1 cup
Potato - 1/2 cup
Onion sliced - 1/4 cup
Green chilly - 2
Garlic chopped - 1 pod
Coconut - 1/2 cup
Pearl onion - 1
Fennel seeds - 1/4 tsp
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Curry leaves few

Preparation
1.In a pan heat oil and splutter mustard seeds.
2 Add onion,green chilly ,garlic and curry leaves and saute
3.After 2 minutes add peas and potato and saute it again for 5 miutes in low flame
4.Add some water and cook the potato and peas
5.Grind together coconut,pearl onion and fennel seeds using some water
6.When potato is cooked and water evaporates ,add coconut mix to this and boil it well
7.Serve hot with any of your favorite dish to your favorite ones

NOTE: I use the cooked peas.So if you are using uncooked one cook it first in a pressure cooker along with salt.

Kaipola (Fried plantain cake)

Ingredients
Plantain cut into cubes - 2
Egg -4
Cardamom powder - 1/2 tsp
Sugar - 6 tbsp (or as per ur taste)
Cashews - few
Raisins - few
Ghee - 2 tbsp
OIl - for frying

Preparation
1.Heat oil in a pan or kadai and deep fry the plantain into golder brown color
2.Mash the fried plantain along with sugar
3.Add cardamom powder and egg to the plantain mix
4.Mix it welll using a spoon
5.In a non-stick pan add ghee and fry cashews and raisins
6.Mix it to the plantain mix.Keep the ghee in the pan
7.Pour the plantian mix to the pan add cook in low flame for 10-15 minutes
8.When it gets cooked put it upside down and cook for another 2 minutes
9.Let it cool ,cut it into desired shape and serve

NOTE:
1.To cut plantain into cubes first cut plantain into 4 pieces in lengthwise and cut it into small pieces
2.To check whether its cooked ,insert a knife to the middle and if it comes out clean that means its cooked
3.Make sure u put it in very low flame otherwise it will get burn.

Kichiri

Ingredients
Long grain rice - 11/2 cup
Moong dal - 1/2 cup
COconut - 3/4 cup
Cardamom - 2
Pearl onion - 1
salt

Preparation
1.In a cooker add long grain rice and moond dal and wash it well
2.Cook it with 4 cups of water in low flame for 10 minutes.Add salt also
3.Grind together coconut ,cardamom and pearl onion into a smooth paste
4.Add the coconut to the cooked rice and mix well
5.Boil it well for 4-5 minutes and serve

NOTE:You can serve it with sugar,pickle or any kind of non-veg or veg curry as per ur taste.Sugar is the best combination

If u want u can fry some pearl onion in the ghee and add to this

Chicken Jalfrezi

Ingredients
Chicken - 1/2 pound
Onion cut into cubes - 1 medium
Tomato cur into cubes - 1 medium
Capsicum(Bell pepper )cut into cubes - 1/2 of a large one
Chilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tbsp
Cumin seeds - 1 tsp
Ginger garlic paste - 2 tsp
Coriander leaves - few
Butter - 1 tsp
Salt
Oil

Preparation
1.Marinate chicken with chilly powder,turmeric powder and salt
2.In a pan add oil and saute onion till it gets light golden colour
3.To this add ginger garlic paste and saute till the raw smell gone
4.Add marinated chicken to this and fry till golden color
5.When chicken is done add tomato and capsicum and cook
6.When tomaoto get cooked and oil seperates add coriander powder and cumin seeds
7.Cover it and cook until all the ingredients get the flavour(In this stage check for salt and add more if wants)
8.Add coriander leaves and cook for 2 more minutes
9.Switch off the flame and add butter.
10.Serve hot with rice.parotta.chappathi etc

NOTE: If u want the onion to be crispy take it out from oil after frying and add it with tomato.

Drumstik Tomato Curry (Muringa thakkali curry)

Ingredients
Drumstik - 2 cup
Tomato - 1 cup
Onion chopped - 1small onion
Ginger garlic paste - 1 tsp
Chilly powder - 2 tsp
Coriander powder - 1 tbsp
Turmeric powder - 1/4 tsp
Tamarind pulp - 1/4 cup
salt - as per taste
coconut - 3/4cup
Fenugreek seeds - 1/4 tsp

For seasoning
Oil - 2tbsp
Mustard seeds - 1/2 tsp
Curry leaves - few

Preparation
1.In a clay pot or pan add drumstik,tomato,onion and ginger garlic paste along with water,salt and tamarind pulp

2.When it gets half cooked add chilly powder and coriander powder.and let it cook well
3.In a grinder add coconut and fenugreek seeds along with water and grind it well
4.Add the coconut paste to the cooked drumstik

5.Add turmeric powder and let it boil for 2 minuts
6.In a pan heat oil and add mustard .when it splutter add curry leaves .switch off the flame and add it to the curry mix

NOTE: The curry will be little tangy.So if u don't want it much tangy just avoid the tamarind pulp.

Carrot Mushroom Theeyal

Ingredients
Mushroom sliced - 2 cups
Carrot sliced - 1 cup
Onion - 1/4 cup
Salt - as per taste
Pepper powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Tamarind pulp - 1/4 cup

To roast and grind
Coconut oil - 1 tsp
Coconut - 1/2 cup
Pearl onion sliced - 2
Dried red chilly - 5
Coriander powder - 11/2 tbsp
Fenugreek powder - 1/4 tsp

For seasoning
Coconut oil - 2 tbsp
Mustard seeds - 1 tsp
Pearl onion sliced - 1
Dried red chilly - 2
Curry leaves - few

Preparation
1.In a pan add 1 tsp coconut oil and add coconut along with pearl onion and red chilly
2.When it gets roasted and turn into light brown color switch off the flame and add the powders
3.Grind it well using little water (just enough to make smooth paste)

4.In a pan add carrot,mushroom,onion,salt,pepper and turmeric powder along with little water(less than 1/2cup)

5.When water is almost evaporated by the mushroom add tamarind pulp and let it dry

6.When it gets dry well add coconut paste .Cover and cook on low flame for 2 minutes until the veggies get the coconut flavour

7.In a pan heat coconut oil and add mustard seeds.when it splutter add onion .when it gets light brown color add red chillies and curry leaves
8.Switch off the flame and add it to the theeyal mix

Chicken Noodle Soup

Ingredients
Noodles - 1 pack (normal top ramen size pack)
Garlic chopped - 2-3 pods

 Carrot - 1/4 cup
Celery - 1/4 cup
Chicken stock - 3 cups
Chicken cooked and shredded - 1/2 cup
Soy sauce - 1 tsp
Butter - 2 tbsp
Pepper powder - 1/2 tsp
Salt - as per taste

Preparation
1.In a pan add butter.when it melts add garlic.when it get sauted well add carrot and celery
2.When the veggies get sauted well add chicken stock and let it boil
3.When it boils well add noodles and cook
4.When noodles get half cooked ,add the chicken pieces along with salt and pepper
5.When the water evaporates into one cup add soy sauce and let it boil once
6.Switch off the flame and serve hot

For making cooked chicken
1.Cook chicken with salt.pepper and ginger garlic paste.
For making chicken stock
1.Cook chicken with 3 cups of water .when chicken is cooked stain it use the water as stock
2.Stir one chicken cube with 3 cups of water .


NOTE: You can use spring onion for taste.I didn't add it because i don't have it with me
              If you are make stock using chicken cubes don't add salt in the soup.Because cube have enough salt in it.

French Toast

Ingredients
Bread - 6 piece
Egg - 2
Milk - 1/4 cup
Sugar - 6 tbsp
Cardamom powder - 1/2 tsp
Ghee - for toasting

Preparation
1.Mix together egg,sugar,milk and cardamom powder

2.Place a pan on top of the stove and brush it with ghee.When it heats dip one bread slice fully into the egg batter and place it on the pan.
3.When one side is done put it upside down and cooke the other side also
4.In the same way toast the remaining bread slices also

NOTE : If there is any egg batter remaining make scrambled egg using that and place it on top of the toast.

Mixed Vegetable Theeyal

Ingredients
Beetroot - 1 cup
Carrot - 1 cup
Drumstik - 1/2 cup
Turmeric powder - 1/4 tsp
salt - as pet taste
Tamarind pulp - less than 1/4 cup

To roast and grind
Coconut - 3/4 cup
Pearl onion - 2
Coriander powder - 2 tbsp
Chilly powder - 2 tsp
Fenugreek powder - 1/4 tsp

For seasoning
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - few
Red chilly - 2
Sliced pearl onion - 2

Preparation
1. In a pan add all the vegitables along with water ,turmeric powder and salt .Boil it and cook

2. In another pan add cocont and roast well.swutch off the flame and add all the powders
3. Grind the coconut mix into a thick paste using little water
4. Add this coconut paste to the cooked veggies.

5. Boil it well and add the tamarind pulp to this . Boil it again and switch off the flame
6. In a pan add oil and splutter mustard . to this add the sliced onion and saute well.when it gets light brown color add curry leaves and red chillies

7. Switch off the flame and pour it to the theeyal mix
8. Stir it well and serve hot

For making Tamarind Pulp
1. Soak small ball size tamarind to the luke warm water
2. soak it for 10 minuts
3. Squeeze it well and take the pulp

Okra in roasted coconut gravy(Varutharacha vendakka curry)

Ingredients
Okra - 1 cup
Onion - 1/2 of a medium onion (sliced )
Tomato - 1/2 of a small tomato (sliced)
Oil - 1 tsp
salt - as per taste
Egg - 1 (slightly beaten)

To roast and grind
Coconut - 1/2 cup
Pearl onion - 2
Dired red chillies - 5
Fenugreek seeds - 1/4tsp
Chilly powder - 1 tsp
Coriander powder - 1 tbsp
coconut oil - 1 tsp

For seasoning
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
curry leaves - few
Dry red chilly - 2

Preparation
1. In a pan add some oil and saute onion,tomato and okra .
2. In another pan add coconut oil and roast coconut along with pearl onion,red chilly and fenugreek
3. When it get roasted well switch off the flame and add all the powders
4. Grind it well using water
5. Add this coconut paste to the okra mix along with some salt
6. Boil it in low flame until okra get cooked
7. In a pan add oil .when it heats add mustard seeds when it splutter add the curry leaves and red chilly
8. Pour this seasoning mix to the okra mix and stir well
9. To this add beaten egg and keep it covered.
10. Serve hot with rice,chappathi etc

NOTE :1 Adding egg is optional.
            2.After adding the egg stir it only before serving
            3. Make sure u add the egg when the curry is hot. Then only the egg will get cook

Chicken Shawarma

Ingredients

For the filling
Lettuce (cut into bite pieces) - 1 cup
Cucumber (cut into pieces ) - 1 cup
Cabbage (Chopped ) - 1/2 cup
Hammus - 2 tbsp
Mayonise - 1/4 cup
salt - as per taste
Pepper - 1/2 tsp
Pocketless pita bread - 6

To marinate,grill and saute
Chicken - 1/2 pound
Tandoori chicken masala - 3 tbsp
Ginger garlic paste - 1 tbsp
Yoghurt - 1 tbsp
Lime juice - 1 tbsp
Salt - as per taste
Chilly powder - 1 tsp
Kasoori methi - 1/2 tbsp
Onion - cut into lenghwise
Olive oil - 2 tbsp

Preparation
1.Marinate chicken with above mentioned marination ingredients except onion
2.Keep it in the refrigerator for 2 hrs
3.Preheat oven in 400 F
4.Place the marinated chicken in a baking pan along with 1 tbsp olive oil
5.Keep it in the oven for 20 minutes.Stir it occassionally
6.When it cools shred it into small pieces
7.In a pan add the ramaining 1 tbsp oil and saute onion.
8.When it gets sauted add the chicken and saute well.
9.In a microwave or pan heat pita one by one
10.In a mixing bowl mix together and lettuce.cucumber,hammus,maynosie,cabbage along with sal
   and pepper.Stir it well .

11.In a butter paper or foil place one pita bread .To this add the lettuce mix and above that put the sauted chicken

12.Fold it tightly and cut into halves.Serve it along with the lettuce mix and shredded chicken

13.Fill the remaining pitas also in the same way.

Brinjal Pachadi

Ingredients
Brinjal - 2cup
Chilly powder - 1tsp
Turmeric powder - 1/4 tsp
Salt - as per taste
Yoghurt - 2 cup
Cumin seeds - 1/2 tsp
Garlic chopped - 2-3 pods
Curry leaves - few
Oil - for frying

Preparation
1. Marinate brinjal with chilly powder,turmeric powder and salt
2. In a pan add oil and heat it.
3. To this add marinated brinjal and fry it
4. In a bowl add yoghurt and mix it with salt
5. Add the fried brinjal to the yoghurt mix
6. In another pan add 2 tbsp oil from the brinjal fried oil.When it gets heated add cumin seeds .when it splutter add garlic and curry leaves .when garlic gets light brown color switch off the flame and add it to the brinjal yoghurt mix

NOTE: If u are using thick yoghurt dialute it with some water
      You dont need to deep fry the brinjal ...just pour little oil and fry both sides 

Sweet Mango Curry

Ingredients
Ripe Mango - 2 (cut into small pieces)
Chilly powder - 1 1/2 tsp
turmeric powder - 1/2 tsp
Sugar - 2 tbsp
salt - as per taste
Water- just to cover the mango

For seasoning
Oil - 1tbsp
Mustard seeds - 1/2 tsp
Curry leaves -few

Preparation
1.In a pan add all the ingredients along with water
2.Boil it in high flame until the mango gets cooked and water gets thick.
3.In another pan add oil.when it gets heated add mustard seeds.when it splutter add curry leaves
4.Pour it to the mango mix.stir well and serve hot.

Peswari Nan

Ingredients


3 cups maida
1 cup lukewarm milk
1 1/2 tsp Instant yeast
1 tsp sugar
salt to taste
1 cup of mixture of (nuts ,raisins ,pistachios, dessicated/dried coconut)

Preparation

1.In a large bowl add all the ingredients except the stuffing together.
2.Make a smooth dough using lukewarm milk.
3.Cover it keep it aside till it double the size.
4.Grind the nut mix into a fine powder.
5.Knead the dough again and with some flour , roll it out into a small circle and put the stuffing inside.Bring all the edges together and make a boll.Roll it again into a nan shape .
6.Place the pan on top of the stove and when it get hot put the nan and cook both sides.
7.When it gets cooked brush it with some butter or ghee and Garnish with raisins and dessicated coconut.

Spicy Beef Roast

Ingredients
Beef - 1 pound
Onion - 1 cup
Tomato - 1/2 cup
Ginger garlic paste - 2 tbsp
Chilly powder - 4tsp
Turmeric powder - 1/2 tsp
Pepper powder - 1 tbsp
Coconut oil - 1 tbsp
Curry Leaves - few
salt - as per taste
oil - 2 tbsp
Preparation
1.Put all ingredients (except pepper powder,curry leaves and coconut oil)in a pressure cooker along with some oil,
2.Put in law flame by partly covered until the water comes out of beef.Stir it occassionally
3.When water comes out cover the cooker and put on weight and cook on low flame for 30 minutes
4.When the pressure of the cooker completely goes away open the cooker and add the pepper powder,curry leaves and coconut oil
5.Let it boil and make it dry
6.Serve hot with any kind of ur favourite main dish

NOTE: If u want the beef with gravy avoid the step 5.

Chicken tikka masala

Ingredients
For marinating
Chicken - 1 pound
Chicken tikka masala - 2 tbsp
Ginger garlic paste - 1 tsp
Yoghurt - 1 tbsp
Lemon juice - 1 tbsp
Salt - as per taste
Kasuri methi - 1 tsp

For the gravy
Onion -1 small (cut into cubes)
Ginger garlic paste - 1tsp
Green chilly - 1
Cashew nuts - 1/4 cup
water -
Tomato puree - 1/2 cup
chilly powder - 1 tsp
turmeric powder - 1/4 tsp
coriander powder - 1/2 tsp
cumin powder -1/2 tsp
Caradamom powder - 1/4 tsp
Garam masala - 1/2 tsp
Chicken tikka masala - 1 tsp
fresh cream - 1 cup
Butter - 3 tbsp
Kasuri methi - 1 tsp
Coriander leaves - few
Oil - 1 tbsp
salt -

Preparation
1. Marinate chicken with above mentioned 'for marinating' ingredients
2. Cover it and keep it in the refrigerator for 2 hrs
3 Pre-heat oven in 400 F .Line up a baking tray with aluminium foil and spread the marinated chicken to this.and bake it for 30 minutes.when one side is done put the other side and cook.
4..In a pan add oil saute onion,ginger garlic paste and green chilly .
5. Saute it untill the raw smell of it goes away
6.Grind it along with water and cashews into a smooth paste
7.In a pan add butter .when butter melts add onion paste and saute
8.when the oil starts comes out from sides add the tomato puree along with all the powders.(spices) and salt.
9.Cover it and cook in low flame untill the raw smell of all powders goes away
10.Add baked chicken to this and cook covered until the meat tender
11.Add fresh cream,kasuri methi and cilantro leaves and cook for another 1 minute and serve hot
12. Garnish with fresh cream and kasuri methi

Onion vada

Ingredients
Onion(Medium size cut lengthwice) -1
Cumin seeds - 1/2 tsp
chilly powder - 1 tsp
Curry leaves - few
Besan flour(channa flour) - 1/2 cup
salt - as per taste
Water
Oil - for frying

Preparation


1. Mix all the ingredients together using water to a medium consistency
2. Heat oil in pan or kadai
3. Put 1 spoon each of onion batter into the heated oil until pan is full(make sure u leave some space in        between each spoon of batter)
4. Cook both sides on medium flame until it become brown color
5. Serve hot with tomato hot suace

NOTE: for making the tomato hot sauce take equal quantity of tomato sauce and hot sauce and mix it together.

Fish moly

Ingredients
To marinate and fry
Fish(i used thilapia fish)-2cup
Chilly powder - 1/4 tsp
Turmeric powder - a pinch
Salt - as per taste
Oil - for frying the fish

For the gravy
1.Onion - 1/4 cup
2.Maida - 1/2 tsp
3.Chilly powder - 1/2 tsp
4.Turmeric powder - 1/4 tsp
5.Pepper powder - 1/2 tsp
6.curry leaves - few
7.Ginger - 1 tsp
8.Green chilly - 1
9.Vinegar - 1 tbsp
10.Cloves - 4-5
11.Cinnamon - a small piece
12.thin coconut milk - 1 1/2 cup
13.thick coconut milk - 1 cup
14.coconut oil - 1 tbsp
15.Oil - 1 tbsp
16.tomato(cut into big pieces) - 1/2 cup

Preparation
1. Marinate fish with chilly powder,turmeric powder and salt and keep it aside for 15 minutes

2.Shallow fry fish and keep it aside
3. In a pan heat oil and add onion.
4.When it gets brown colour add ingredients 2-6 and saute for 2 minutes
5.Add ingredients 7-12 to this

6.Let it boil .cover it and cook on low flame for 5 minutes
7.Add the fried fish,thick coconut milk and tomato and boil it for another 2 minutes on low flame
8.Switch off the flame and add coconut oil
9.Serve hot with rice,Parotta ,chappathi etc