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

Potato Thoran

Ingredients
Potato (medium size) - 2 Grated
Onion - 1/4 cup
Green chilly - 1
salt - as per taste
To grind
Coconut - 1/4 cup
pearl onion - 1
Cumin seeds - 1/2 tsp
Turmeric powder - 1/4tsp
For seasoning
Coconut oil - 1 tbsp
Mustard seeds - 1/2 tsp
curry leaves - few

Preparation

1. In a pan heat oil .To this add musatard seeds and curry leaves

2. Add grated potato,onion and green chilly .Cover it and cook in low flame for 2 minutes.Do not stir frequently.If so potato will get mash

3. In a grinder grind all the ingredients mentioned in 'to grind' session
4. Add the grinded coconut to the potato mix.

5. Stir it well and cook covered for another 2 minutes
6. Serve hot with rice

Battura

Ingredients

Maida( all purpose flour)  - 3 cup
Egg - 1
Milk powder - 2 tbsp
sugar - 1 tsp
salt - 1 1/4 tsp
Butter - 3 tbsp
Milk - 1/2-3/4 cup
Oil - for deep frying

Preparation

1. Put all ingredients except milk and butter in a large bowl
2. Kneed it well using milk until it become a smooth dough
3. Add melted butter to the dough and kneed it again to a smooth dough
4. Keep it covered for 2 hrs
5. Make small balls out of it
6. Roll it using a rolling pin and deep fry it in heated oil.

Cup puri or Baji Basket

Ingredients 

For the dough

Wheat flour - 1 cup

Water - 1 cup

salt  - as per taste

Oil - for deep frying

For masala

Potato (medium size) - 2

Onion (chopped )- 1 small

Green chilly - 1 

Ginger garlic paste - 1/2 tsp

Turmeric powder - 1/4 tsp

salt - as per taste

Coriander leaves - few

Mustard seeds - 1tsp

Oil - 2 tbsp

Preparation

1. Make a dough using wheat flour,salt and water

2. Peal and cook potato using little water and salt in a pressure cooker.up to 3 whistles(or u can cook it in a pot in boiling water.)

3. Drain the water and mash the potato'

4..In a pan heat oil and add mustard.When it splutter add onion and green chilly .when it saute well add ginger garlic paste.saute it again .

5. When the raw smell of ginger garlic paste goes add turmeric powder,salt and mashed potato

.

6. Stir it with coriander leaves and switch off the flame.

For making the Basket

1. Make small balls out of the dough

2. roll it using a rolling pin into round shape

3. Take a steel glass with round shape

4.Spread some oil on the bottom of the glass and stick the rolled dough into the glass

5.Heat oil in a pan 

6.Hold the top portion using a holder and put the bottom portion on the heated oil

7.when one side is done put it upside down and cook the other side also

8.Fill the potato massala into the basket and serve

9.Garnish it with coriander leaves

Cashew Prawn Curry

Ingredients

Prawn - 1 cup
Cashew nuts - 3/4 cup
Salt - as per taste
water - 2 cup
Tamarind - 1 small ball size (soak in water and get the puree)

 To roast and grind

Coconut - 1 cup
Cumin  - 1/2 tsp
Uluva (methi seeds )- 1/4 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 2tsp
Dried red chillies - 5-6
Pearl onion - 3
Ground pepper - 1 tsp
Ginger garlic paste - 1 tsp
Oil - 2 tbsp

For seasoning
Coconut oil - 2 tbsp
Mustard seeds - 1 tsp
Dried red chillies - 2
Pearl onion - 1 chopped

Preparation

1. In a pan add 2 tbsp oil and roast all the ingredients( in roast and grind ingredients except coriander powder,turmeric powder and ginger garlic paste).

2. When it gets medium roasted add the ginger garlic paste and roast it again
3, When the coconut gets fully roasted switch off the flame and add the coriander powder and turmeric powder

4. Grind the roasted coconut into a smooth paste
5.In another pan pour 2 cups of  water . add cashews, prawns and  salt and let it boil .cover it and cook until all the ingredients get cooked and water gets dried.

6. Add the coconut paste  to the prawn mix  and  the tamarind water. Cover it and cook for another 3 minutes so prawn will get all the flavours

7.In a pan heat coconut oil and add mustard seeds .when it splutter add pearl onion .when it gets light brown add red chillies .switch off the flame and pour it to the prawn coconut mix.

8.Serve hot with rice,bread ,nan etc

Butter Pulav

Ingredients
Cooked white rice - 4 cup

Butter  - 3 tbsp

Mixed veggie - 11/2 cup

Salt - as per taste 

pepper - 2 tsp

Preparation

1. In a pan melt Butter

2. Add mixed veggies and saute for 2-3 minutes.Add salt and pepper

3. Add cooked rice to this and cover and cook for another 3 minutes. 

4. Serve hot with any of your favourite dish.

Dragon chicken

Ingredients
chicken - 1/2kg
ginger garlic-1 1/2 tsp
soy sauce-2tsp
tomato sauce-1/2 cup
salt -as per taste
onion(chopped) -2-3 tbsp
red pepper flakes- 1tsp
sugar -1/4tsp
Oil- for deep frying
spring onion- for garnishing


For marination

ginger garlic paste-2tsp
corn powder-2tbsp
egg white-1
pepper-1 1/2 tsp
soysauce-1tsp
salt-as per taste
 
Preparation

1. Marinate chicken with above mentioned marination ingredients
2. Deep fry chicken
3. In another pan add 2tbsp oil from chicken fried oil add onion ,gine-garlic paste .saute well add soy sauce       red chilly flakes, tomato sauce and sugar .
4. Add chicken into this.cook well.cook for 2-3 minutes in lowflame untill everything mix well.....
5. serve hot and garnish with spring onion..

Orange Chicken

Ingredients
Chicken (boneless cubed) - 1 pound 
Egg - 1
Maida ( all purpose flour)- 1cup
Salt - as per taste
Pepper - 1/2 tsp
Oil - for frying

For the sauce 
Brown Sugar  - 1/2 cup
Water - 1 1/2 cup water
Orange juice -4 tbsp
Lemon juice - 1/4 cup
Ginger (finely chopped) - 1/2 tsp
Garlic (finely chopped) -1/2 tsp
Red pepper flakes - 2 tsp
Corn flour - 2 tbsp
Soy sauce - 2 tbsp
Rice vinegar - 1/3 cup
Spring onion  - few
water  - very little 

Preparation
1. Mix together flour,salt and pepper
2. Beat one egg slightly using a spoon
3.Dip chicken pieces in egg and after that in flour and fry it in the oil until it become cooked and gets light golden color
4. In a pot bring to boil water,rice vinegar,lemon juice and orange juice for few minutes.
5. To this add soy sauce ,brown sugar ,ginger,garlic , red pepper flakes and spring onion (leave few for garnishing )
6.Stir corn flour in very little water and add it to the boiling mix
7.Let it boil and when the gravy thickens add the fried chicken pieces to this and cook covered on low flame for 2 minutes
 8. Garnish with spring onions.and serve hot

Nankattai

Ingredients

All purpose flour (maida) - 2 cup
Dalda  - 1 cup
Sugar - 1 cup
Cardamom powder - 1/2 tsp
Baking powder - 1/4 tsp

Preparation
1 .Preheat oven in 350 F
2. Melt dalda in microwave or in stove
3.Mix well dalda and sugar
4.To the dalda mix add maida ,cardamom powder and baking powder
5.Mix untill it become a smooth dough
6. Make small balls out of this dough .Press slightly in the middle and keep it in the  baking  pan
7.Place pan in the center of the oven and bake it for 25-30 minutes.
8.Let it cool and keep in a airtight container.You can use it for several days..

Note : if u want u can use either butter or ghee instead of dalda..But dalda gives the exact taste of nankattai

Coconut Rice

Ingredients
Boiled white rice - 6cups
Coconut - 1 cup
Fennel seed - 1tsp
Pearl onion - 2
Cinnamon stick - 1 inch
Turmeric powder - 1 1/2 tsp
Cloves - 6
Curry Leaves - few 

Preparation
In a grinder put coconut,fennel seed,pearl onion,cinnamon stick and cloves and make a smooth paste by adding water.

In a pan add cooked rice and coconut mixture .Add turmeric powder,salt and curry leaves.
Boil well till it gets thick and serve hot.

Tomato chutney

Ingredients
Tomato chopped - 1 big
Pearl Onion  sliced - 4 no
Whole dried red chillies - 5 no
Coconut oil - 2 tbsp
Salt -
Urad dal - 1 tsp

Preparation
1. In a pan heat coconut oil and add urad dal.
2. When it gets light brown add all the remaining ingredients.When the tomato mashed and oil get clear on the sides of the pan switch off the flame and let it cool.
3. After it cools out completely put in a grinder and grind well.

Channa Masala in Tomato sauce

 Ingredients

White Channa - 2 cup
Onion - 1/4 cup(chopped)
Tomato - 2 tbsp(chopped)
Ginger garlic paste - 1 tsp
Chilly powder - 1 tbsp
Turmeric powder - 1/4 tspr
Coriander powder - 1 tsp
Coriander leaves - few
Tomato sauce - 5 tbsp
salt - as per taste
Oil - 2 tbsp


 Preparation

1. soak channa  overnight . Next day drain it ,put in a pressure cooker and add water just to cover the channa and cook it for 30 minutes in law flame.
2. In a pan add oil and saute onion,tomato and,ginger garlic paste one by one

3. To this add all the powders and cook it till the raw smell of the it goes away.

4. Add channa to the mix and boil well till the water evaporates.

5. Add tomato sauce to this cover it and cook for 2 minutes ,add coriander leaves and serve hot.

Kerala Appam

Ingredients
Long grain rice - 2 cup (soaked in water for 3 hrs )
Cooked rice - 1 cup
Grated coconut - 1 cup
water -
salt  - as per tastes
sugar - 2tsp
baking powder - 1/2 tsp

preparation
Put soaked rice,cooked rice and ,coconut into the  blender and pour water.Make sure the water should be at the level of rice. Grind it into a fine paste. Add sugar.salt and baking powder and stir well and keep it aside overnight,

Heat a pan and add one big spoon of batter cover it and keep it in law flame.When it cooked remove it and pour
another one.In that way cook all appams.