Prawn Masala

Ingredients

Small Prawns - 200 gms
Onions - 2 (finely chopped)
Tomato - 1 (finely chopped)
Tomato Puree - 1 small cup
Ginger Garlic Paste - 2 tsp
Red Chilli Powder - 1/4 tsp
Corriander Powder - 1/2 tsp
Homemade Chilli-Corriander Powder - 1 tsp
Fennel Powder - 1/4 tsp
Coconut Milk - a small cup
Salt - to taste

To Marinate

Lime Juice - 2 tsp
Turmeric Powder - 1/2 tsp

For Seasoning

Oil - 2 tbsp
Cloves - 2
Cinnamon piece - 1
Fennel Seeds - 1/4 tsp
Curry Leaves - few

Method

Marinate the de-shelled, de-veined Prawns with lime juice and turmeric powder for 15 minutes.

Heat Oil in a kadai and add the items given in "For Seasoning" one-by-one. When it starts spluttering, add the chopped onions, salt and saute for 3 minutes. Add the ginger garlic paste, chopped tomatoes and saute for another 3 minutes.

Add all the dry powders, salt and saute for 2 minutes. Now add the tomato puree and cook the gravy in medium flame. When you find the oil oozing out, add the prawns. Cook the Prawns in medium flame for 5 minutes. Now add the coconut milk and cook for another 5 minutes.

Transfer the Prawn Masala to a serving dish

Italian Pasta with Bell Pepper and Cherry Tomatoes

Ingredients

Pasta - a large bowl
Red Bell Pepper - 1
Green Bell Pepper - 1
Yellow Bell Pepper - 1
Cherry Tomatoes - 20 to 25
Green Chillies - 1 (finely chopped)
Mayonnaise - 1 tbsp
Pepper Powder - 1 tsp
Garlic Powder - 1 tsp
Italian Seasoning - 1 1/2 tsp
Olive Oil - 2 tsp
Vegetable or Refined Oil - 1 tbsp
Salt - to taste

Method

Add a tsp of oil and salt to the water in a sauce pan and bring it to a boil. When the water starts bubbling, add the Pastas. Cook till its soft and done.

Heat Olive and Vegetable Oil in a pan. When it gets little hot, add the lengthwise cut Bell Peppers, finely chopped Green Chillies. Saute for 2 minutes.

Add Garlic Powder, Pepper Powder, Italian Seasoning and Salt to it. Saute it in a high flame. Add the Mayonnaise and saute for an another minute.

Now add the Cooked Pastas, Cherry Tomatoes and saute for a few more minutes.

Transfer the Salad to a serving bowl.

Mutton Chukka

"Chettinad Mutton Chukka Varuval" is a traditional, authentic
non-vegeterian dish from Chettinad cuisine.

One of the prime most dish served in the Chettinad region. This dish can be found in all the Chettinad restaurants.

Ingredients
Mutton - 250 gms
Onion Shallots or Pearl Onions - 20 (cut length wise)
Onion - 1 (finely chopped)
Ripened Tomato - 1 (large,finely chopped)
Turmeric Powder - 1/2 tsp
Home made Red Chilli,Corriander Powder - 1 1/2 tsp
Salt - to taste

To Season
Oil - 2 tbsp
Dry Red Chillies - 4 or 5 (broken such that flakes are seen)
Fennel Seeds - 1/2 tsp
Curry Leaves - few sprigs
Small Garlic Pods - 15 to 20

Method
In a Pressure cook add the mutton pieces, water and half the turmeric powder. Cook it for 4 to 5 whistles depending on the texture of the mutton.

Heat Oil in a deep bottomed kadai. Add fennel seeds, chopped onions, shallots, garlic pods, broken dry red chillies, curry leaves. Saute it for 2 to 3 minutes. Add turmeric powder, home made red chilli-corriander powder and saute it for a minute.

Now add the chopped tomatoes and saute it in a medium flame. When you find the oil oozing out, add the pressure cooked mutton with left over stock. Add the required salt to it.

Cook it in a medium flame till it gets dry. You can find the oil oozing out from the curry.

Mutton Chukka Varuval is now ready to be served hot.

Mutter Paneer

"Mutter Paneer", is a North Indian dish made out of Green Peas and Indian Cottage Cheese in Tomato gravy with few indian spices. It is one of those most popular curries found all over India.

A very good vegeterian side dish for all kinds of Indian flat breads.

Ingredients
Paneer cubes - 200 gms
Fresh Peas (Mutter) - 200 gms
Onion - 2 (finely chopped)
Tomato Puree - 100 gms (Puree made out of 3 ripened tomatoes)
Green Chilli - 1 (finely chopped)
Cumin Seeds - 1/4 tsp
Ginger Garlic Paste - 2 tsp
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1 1/2 tsp
Corriander Powder - 3 tsp
Cumin Powder - 1 1/2 tsp
Garam Masala - a pinch
Salt - to taste
Ghee - 2 tbsp
Oil - 2 tbsp

Method
Heat Oil in a Pan. To the hot oil, add the Cumin seeds and allow it to splutter. Add chopped onions, little salt and saute it for few minutes.

Now add ginger garlic paste, finely chopped green chillies. Saute it till the raw smell is off. When the raw smwll is off, add all the dry powders except garam masala. Add very little water if it gets too dry.

Add the tomato puree to the above mixture and cook it covered till it leaves out oil. Add the remaining salt, saute it for a while and then add the mutter.

In a medium flame, cook the mutter in the mixture till it becomes soft. Add the garam masala and saute for a minute.

Heat Ghee in a pan. Shallow fry the Paneer cubes in it for 2 minutes.

When you find the oil oozing out from the tomato peas mixture, add the fried Paneer cubes and the remaining ghee. Mix the gravy gently and cook for another 2 minutes in a low flame.

Transfer the Mutter Paneer Gravy to a serving dish and serve it hot with your main course.

Malabar Chicken Curry

"Malabar Chicken Curry" - this one is my own version.

A rich gravy is formed using cashews, coconut, almonds. All childrens will definitely like this, as it would be less spicy.

This will be a good side dish for all kinds of Indian flat breads. We had this with Malabar Parathas.

Ingredients
Chicken - 200 gms
Onion - 1 (Large, chopped)
Ginger Garlic Paste - 1 tsp
Curry Leaves - 8 to 10
Coconut Oil - 3 tbsp

To Grind 1
Tomato - 2 (Large, Diced)
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 3/4 tsp
Corriander Powder - 1 1/2 tsp
Salt - to taste
Water - as required

To Grind 2
Grated Coconut - 1 1/2 tbsp
Cashews - 4
Almonds - 4
Fennel Powder - less than 1/4 tsp
Water - as required

Method

Grind the items given in "To Grind 1" to a fine paste with little water and keep it aside.

Heat one tbsp of Coconut Oil in a kadai. When the oil gets hot, add the chopped Onions and saute for 2 minutes. Add Ginger Garlic Paste, Curry Leaves and saute till the raw smell is off. See to it that you don't brown the onions, so saute it in a medium flame.

Add the finely grinded paste 1 and saute it till you find the oil leaving out from the gravy. When you find the oil oozing out, add the washed Chicken pieces. Saute it for 2 minutes.

Now cover the kadai with its lid and cook in medium flame till chicken is half done.

Grind the items given in "To Grind 2" with enough water. See to it that cashews and badam pieces are finely grinded.

When chicken is half cooked in the gravy, add the grinded paste 2 and cook it in medium flame till its 3/4th done.

Now add the remaining coconut oil and cook the chicken in that coconut oil till its full done.

Transfer the Malabar Chicken Curry to a serving dish and serve it hot.

Chicken Curry

"Chicken Curry" is an authentic recipe from my own kitchen. It would go well with Rice, Idly, Dosai.

Ingredients
Chicken - 300 gms
Ginger Garlic Paste - 1 tsp
Onions - 1 (chopped)
Tomato Puree - 100 gms
Red Chilli Powder - 1/2 tsp
Corriander Powder - 1 tsp
Fennel Seeds Powder - 1/2 tsp
Oil - 2 tbsp
Salt - for the curry

To Marinate
Turmeric Powder - 1/4 tsp
Home-made Chilli powder + Dhaniya Powder - 2 tsp
Salt - for marination alone

For Seasoning
Cumin seeds - little
Fennel Seeds - little
Curry Leaves - few

Method
Marinate the washed Chicken with items given "To Marinate" for 15 min to 30 min.

Heat Oil in a kadai. Pour one tbsp of Oil and season with items given in "For Seasoning". Once it starts spluttering, add the chopped onions, little salt and saute till it turns transparent. Add ginger garlic paste and saute till raw smell is off.

Add the marinated chicken and cover cook in medium flame for few minutes.

To the tomato puree, add the store bought red chilli powder, corriander powder. Mix it well and keep it ready.

Once chicken is quarter done, add the tomato puree mixture and cook the chicken for another few minutes.

When chicken is half done, add the fennel powder and cook till its fully done.

Chicken Curry is ready to be served hot.

Prawn Fried Rice

Ingredients
Medium Sized Prawns - 250 gms (de-veined)
Eggs - 2
Basmathi Rice - 500 gms
Chopped Beans - 100 gms
Chopped Carrot - 100 gms
Chopped Cabbage - 100 gms
Chopped Spring Onions - 100 gms
Chopped Onions - 1
Green Chillies - 2
Ginger Garlic Paste - 1 1/2 tsp
Soya Sauce - 1 tsp
Ajonomotto - a pinch
White Pepper Powder - 1 tsp
Oil - 7 tbsp
Salt - to taste
Water - to cook the rice

Method

Boil the rice to 3/4th. Spread it wide in a plate and allow it to cool.

Heat Oil in a kadai. Add the chopped onions and saute for a minute. Add the ginger garlic paste and saute till the raw smell is off.

Add all the chopped Vegetables, Prawns and saute for another 2 minutes.

Break the Eggs, add salt, a pinch of ajonomotto and saute for a minute.

Now add soya sauce and fry for another 2 minutes.

Add the cooled boiled rice. Fry it for 5 minutes.

Now add the white pepper powder. Mix it well and finish it with chopped spring onions.

Transfer the Prawn Fried Rice to a serving dish and serve it hot.

Egg Bhurji

"Egg Bhurji" is a dish popular in North and Western India. Its preparation and appearance are similar to scrambled eggs.

One of the best dry side dish for your Phulkas/Chappathis..

Ingredients
Eggs - 3
Chopped Onions - 2 (thinly cut, lengthwise)
Chopped Tomatoes - 2 (very thinly cut, lengthwise)
Ginger Garlic Paste - 1 tsp
Fennel Seeds - 1 tsp
Cumin Powder - 1/4 tsp
Fennel Powder - 1/2 tsp
Turmeric Powder - a pinch
Red Chilli Powder - 1 tsp
Corriander Powder - 1/4 tsp
Salt - to taste
Ghee - 1/2 tsp
Oil - 2 tsp
Chopped Curry Leaves - a small cup

Method

Heat oil in a pan. Add fennel seeds and allow it to splutter.

Add the chopped onions, salt and saute till it turns transparent. Add ginger garlic paste and saute till the raw smell is off.

Add all the dry powders one by one, and saute for 2 to 3 minutes.

Add the very finely lengthwise cut tomatoes, half of the chopped curry leaves and fry till you find the oil oozing out.

Break the Eggs and fry it in high flame for 3 to 4 minutes.

Add ghee at the end and switch off the stove.



Transfer the Egg Bhurji to a serving dish and garnish with the remaining chopped curry leaves.

Beetroot Vadai

"Beetroot Vadai is a famous starter from the Chettinad kitchen.

Most of the kids don't eat this vegetable, if it is in the form of any dry curries. So as cute vadais, it is one of the interesting ways to make the kids to eat this sweet veggie.

Ingredients
Grated Beetroot - 200 gms
Finely Chopped Garlic - 2 or 3
Bengal Gram - 150 gms
Toor Dhal - 100 gms
Bengal Gram Flour - 3 tsp
Chopped Onions - 1
Chopped Curry Leaves - few
Oil - to fry

To Grind
Soaked Dhals - 250 gms
Fennel Seeds - 1 teaspoon
Dry Red Chillies - 6
Salt - to taste

Method

Soak Bengal Gram and Toor Dhal in water for one hour.

In a Mixer along with the soaked dhals, add the items given in "To Grind" and grind it to a very coarse paste.

To the coarsely grinded paste, add the grated beetroot, chopped onions, curry leaves, finely chopped garlic and Bengal gram flour.

Heat Oil in a kadai and wait till it gets hot.

Reduce the flame to medium and fry the vadais in batches.

Vegetable Carving Contest

We had Vegetable Carving Contest at my workplace as a part of Women's day celebration in the first week of March.

Myself and my teammate planned for a theme based one and thought like it should be informative too. We came up with few ideas and finally decided like "RASH DRIVING CRASHES LIFE" and gave a note.

"Human Body can bear only upto 45 del units of pain. But at the time of giving birth a woman feels upto 57 del units of pain which is similar to 20 bones getting fractured at a time. Love your Mom and Respect Women. They are precious in one's life."

We were awarded the first place!

Veggie Contest Winner

There was a Veggie Contest in my workplace. The concept was to make something without gas or electricity usage.

I planned to do a Salad & Sandwich; and got the required seasonings, dressings and sauces. It came out well and was awarded the Second place.

Snegithi Supplement Book

I could find the picture of my recipe Mutton Yoghurt Gravy in April month's Snegithi supplement book.

Mutton Roganjosh

"Mutton Roganjosh" is an authentic recipe from Kashmir. There are different versions available in the internet. This is somewhat close to the original one.

Ingredients
Mutton - 500 gms
Turmeric Powder - 1/4 tsp
Salt - little
Water - 2 cups

For the Gravy
Whipped Curd - 1 cup
Ginger Powder - 1/2 tsp (Optional)
Fennel Powder - 1 tsp
Kashmiri Red Chilli Powder - 2 tsp
Salt - for the gravy

For Seasoning
Oil - 1 1/2 tbsp
Asafoetida - 1/4 tsp
Cloves - 3 or 4
Bay Leaf - 1
Cinnamon - 2 small strips
Green Cardamom - 1
Black Cardamom - 1
Ginger Garlic Paste - 1 1/2 tsp

Method

Add turmeric powder, salt, water to the Mutton pieces and pressure cook it for 15 to 20 minutes.

Heat Oil in a Kadai and add all the items given in "For Seasoning" one by one. Add the 3/4th cooked mutton pieces along with the left over stock. Cook it in medium flame for few minutes.

In a small cup, add water to the kashmiri red chilli powder and add it to the Whipped Curd. Add ginger powder, fennel powder, remaining salt and mix it evenly.

Add the whipped curd masala to the cooking mutton. Reduce the flame to low and cook if for few minutes as we have added curd.

Cook it in medium flame for another 5 minutes. Add ghee to it. Transfer the Mutton Roganjosh to a serving bowl.

Kadai Paneer

"Kadai Paneer" is a North Indian dish made out of Paneer (Indian Cottage Cheese) and Capsicum (Green Bell Pepper).

Its a very good side dish for Indian Bread varieties like Butter Naans, Phulkas and Rotis.

We can also use Red Bell Peppers along with the Greens.

Ingredients
Paneer - 200 gms
Capsicum or Bell Pepper - 1 Large (cut lengthwise)
Onion cubes - 20 to 25
Ghee - 1 tbsp
Garam Masala Powder - less than 1/4 tsp
Salt - to taste

To Grind
Tomatoes - 2 (medium sized)
Chopped Garlic - 1 tsp
Chopped Ginger - 3/4 tsp
Red Chilli - 1

To Season
Ghee - 1 tsp
Cumin Seeds - less than 1/4 tsp
Garlic - 1 tsp (thinly chopped)
Green Chilli - 1 tsp (thinly chopped)
Onion - 1 (chopped)
Cumin Powder - 1/4 tsp
Turmeric Powder - a pinch
Red Chilli Powder - 1/2 tsp
Corriander Powder - 1/2 tsp
Salt - for the gravy part alone

To Garnish
Green Chillies - few chopped crosswise
Hot Oil - 1 tsp

Method

Make a paste (need not be a fine paste) of items given in "To Grind".

Heat Ghee in a pan. Shallow fry the paneer cubes in the hot ghee till it turns golden brown all the sides. When its done keep it aside.

To the remaining ghee, add the onion cubes and the lengthwise cut bell pepper. Add the required salt too. Saute it in medium-high flame for 5 minutes but see to it that you dont brown them.

Heat Ghee in a pan. Add cumin seeds, chopped garlic and green chillies. Saute a minute and then add the chopped onions. Fry the onions till it turns little brown. Add all the dry powders except Garam Masala Powder and salt directly in the ghee. Saute this until it turns out reddish.

Now add the grinded paste to the onion-dry powders cooked mixture. If it gets too dry, add little water. Cook this gravy in medium flame till it leaves out enough oil.

Add fried paneer cubes, fried onion cubes and capsicum to it. Cook it in medium flame for 3 to 4 minutes. Add Garam Masala Powder to it and cook for another 2 minutes.

Transfer the Kadai Paneer to a serving kadai. Garnish with chopped green chillies and pour little hot oil on the top.

The delicious Kadai Paneer is ready to be served hot.

Kashmiri Dum Aloo

"Kashmiri Dum Aloo", where was it originated from? Well from the name itself its clearly evident like it falls under Kashmiri cuisine.

Kashmiri Dum Aloo, is an all time favourite and mouth watering vegeterian side dish prepared with whole baby potatoes in a rich and creamy gravy. Traditional Kashmiri cuisine is characterized by the use of yoghurt as it gives a real rich, creamy consistency to the gravies.

Unique taste to this awesome dish is because of the Indian spices and the ingredients used. Dum means anything cooked under low flame and pressure. Here the fried aloo's are cooked in a rich gravy.

This is the first time that I tried out this Dum Aloo and believe me it was an awesome side dish for the flaky parathas. Had this on my dinner just now and posting it right away here in my blog.

Ingredients
Baby Potatoes - 10
Hot Ghee - 1 tbsp
Turmeric Powder - 1/4 tsp
Coriander Powder - 1/2 tsp
Garam Masala Powder - 1/4 tsp
Sugar - 1/4 tsp

Preparation for Aloo's
Water - 1/2 litre
Sea Salt - 3/4 tbsp
Oil - to deep fry

Curd Paste
Yoghurt/Curd - 5 tbsp
Salt - little
Cumin Powder - 1/4 tsp
Pepper Powder - 1/4 tsp
Kashmiri Red Chilli Powder - 1 1/2 tsp
Fennel Seeds Powder - 1/4 tsp

To Grind 1
Ghee - 2 tsp
Cloves - 2 or 3
Bay Leaf - a small one
Cinnamon - a small piece
Cumin Seeds - 1/4 tsp
Pepper corns - 3 or 4
Green Cardamom - 1
Black Cardamom - a small one
Chopped Onions - 1 (medium sized)

To Grind 2
Chopped Tomatoes - 1 small cup
Ginger - a small piece
Garlic Pods - 5 to 7

To Garnish
Green Pepper

Method to Prepare

Add sea salt to half-a-litre of water. Soak the washed baby potatoes in the salty water for 15 minutes.

Boil the soaked potatoes in the same soaked water for 5 to 6 minutes.

To make the curd paste, in a bowl add all the items given in "Curd Paste" section.

Heat Oil in a small kadai.

Wipe the soaked baby potatoes with a towel and deep fry the potatoes in the hot oil, in a medium flame. See to it that it is evenly fried in all the sides.

Heat Ghee in a pan. Add all the items given in the "To Grind 1" section one-by-one. Allow it to cool and grind it to a fine paste.

Make a fine paste of items given in "To Grind 2" section and keep it aside.

Heat Ghee in a pan and in a medium flame, add the onion paste and saute till the raw smell is off. Now add the tomato paste and cook till you find the oil getting separated from it.

To the cooked paste, add corriander powder, turmric powder and saute till the raw smell is off. Add few drops of water if at all required.

Reduce the flame to low and add the curd paste. Cook it open for few minutes till you find the oil separating out. Add the fried baby potatoes at this stage and cook it in medium flame for another few minutes.

Add garam masala powder, sugar and salt if required.

Cover the pan with its tight lid and put the flame in low. See to it that the lid is very tight and no air is seen out i.e., aloo is put in dum.
Cook the deep fried aloos in the rich creamy sauce for 15 minutes.

Open the lid, saute once and add hot ghee to it. Transfer it to a serving dish and garnish with green pepper.

Now the Kashmiri Dum Aloo is ready to be served hot.

Bhindi fry or Okra Fry

"Bhindi Fry" is a North-Indian dish with all those flavors of Indian spices.

The highlight of the dish is its stuffing, especially the amchoor powder (dry mango powder) which gives a tangy flavor.

Try this out and leave your valuable suggestions.

Ingredients
Bhindi - 15
Oil - 1 tbsp
Cumin Seeds - 1/4 tsp
Food Color - a pinch
Grated Coconut - 1 1/2 tbsp

For Stuffing
Turmeric Powder - less than 1/4 tsp
Cumin Powder - 1/4 tsp
Red Chilli Powder - 1/2 tsp
Corriander Powder - 1/2 tsp
Chat Masala Powder - 1/4 tsp
Garam Masala Powder - 1/4 tsp
Amchoor Powder or Dried Mango Powder - 1/4 tsp
Salt - 3/4 tsp

Method

In a bowl, mix all the items given in "For Stuffing" and keep it aside.

Slit the Okras lengthwise (but not into two halves) and fill it with the mixed masala stuffing using a teaspoon.

To the remaining stuffing, add coconut and food color.

Heat Oil in a wide non-stick pan. Add cumin seeds to the hot oil and allow it to splutter. Now add the stuffed Bhindis and fry for 15 minutes in low flame. Add little oil if its too dry.

Add the coconut stuffings to the fried Okras and saute for 2 minutes in a low flame.

Transfer the fried okras to a serving dish and serve it hot.

Shahi Hyderabadi Biryani House in Delhi-NCR

Check this website..
http://justeat.in/shahi-hyderabadi-biryani-house#Delhi-NCR

My Hyderabadi Mutton Dum Biryani picture has been used by some Biryani house guys.

I'm little proud that my picture has reached great heights..

Chicken Lollipop

"Chicken Lollipop" is a wonderful non-vegeterian starter to start with. Even Childrens love eating these Chicken Lollipops.

I tried this out for the first time at my colleague's house last year. Her kid and my other colleague's kid really loved it.

Ingredients
Chicken Wings - 10
Ajnomotto - a pinch
Garlic - 5 (very finely chopped)
Soya Sauce - 1 tsp
Red Chilli Paste - 1/2 tbsp
Tomato Ketchup - 1 tbsp
Corn Flour Paste - 3 tsp
Salt - little
Spring Onion Bulbs - 5 (finely chopped)
Spring Onion Leaves - few (finely chopped)
Oil - to deep fry

To Marinate
Corn Flour - 3 tbsp
Egg White - 1
Ajnomotto - a pinch
Soya Sauce - 1 tsp
Ginger Garlic Paste - 1 1/2 tsp
Red Chilli Powder - 1 tsp
Salt - for Chicken alone

To Garnish
Spring Onion Leaves - few (finely chopped)

Method

Marinate the Chicken wings with the items given in To Marinate for half-an-hour.

Heat Oil in a kadai. Deep fry the marinated chicken.

Heat Oil in a pan. Add the very finely chopped Garlic and saute for two minutes.

Add the chopped spring onion bulbs, ajnomotto, salt and saute for another two minutes. Now add the chopped spring onion leaves and saute for a minute.

Add Soya Sauce, Red Chilli paste, Corn flour paste and the left out marinated sauce if any. Cook in a medium flame for two minutes.

Now add Tomato Ketchup, fried Chicken Lollipops and saute it well in the sauces.

Transfer it to a serving dish and garnish with chopped spring onion leaves.

Mushroom Masala

Mushroom Masala is a semi gravy dish that can be served with all kinds of Indian Breads. It goes well with your Dosas too.

Ingredients

Button Mushrooms - 250 gms (washed, diced into 4 or 6 pieces)
Big Onions - 2 (very finely chopped)
Ginger Garlic Paste - 2 tsp
Curd - 2 tbsp
Cashew Paste - 2 tsp
Salt - to taste
Sugar - a pinch
Oil - 4 tbsp
Ghee - 2 tsp

To Grind
Tomatoes - 2
or
Tomato Puree - a cup
Cumin Powder - a pinch
Pepper Powder - a pinch
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1/2 tsp
Corriander Powder - 3/4 tsp

Method

Heat Oil in a pan and add the very finely chopped Onions, little salt and saute for a while. Add the ginger garlic paste and saute for another few minutes.

Grind the items given in To Grind. Add the grinded paste to the fried onion mixture.

Add the curd and simmer the flame. Let it cook for 10 minutes in low flame.

Switch off the stove and allow it to cool. Grind it to a coarse paste.

Heat Ghee in a pan. Transfer the grinded paste. Add the mushrooms, remaining salt and cook it in medium flame for few minutes.

Reduce the flame. Add the Cashew paste and cook till the gravy gets thick and you find oil oozing out from the gravy.

Transfer Mushroom Masala to the serving dish and serve it hot.

Karuvattu Kulambu or Karuvadu Kulambu

Nethili Karuvattu Kulambu" is a mouth watering curry from the state of Tamil Nadu, India. It goes very well with Plain Rice, Curd Rice, Idli/Dosai.

Ingredients

Nethili - 50 gms
Brinjal - 4
Drumstick - 5 cut pieces
Mochai - 25 gms
Small Onions or Shallots - 10 (cut into two-halves)
Tomato - 1 (diced into 8 pieces)
Turmeric Powder - 1/2 tsp
Home made Kulambhu Podi - 4 tsp (Chilli Powder + Dhaniya Powder)
Sea Salt - to taste
Tamarind juice - a small cup

To Season
Gingilee Oil - 3 tbsp
Fennel Seeds - 1 tsp
Mustard Seeds - 1/4 tsp
Split Urad Dhal - 1/4 tsp
Fenugreek Seeds - 8 to 10
Curry Leaves - few
Garlic Pods - 6 to 8

Method

Soak the Dry Nethilies for 15 minutes. Wash it thrice or more if required.
Add little of turmeric powder, kulambu podi and keep it aside.

Make a thick paste with the remaining turmeric powder, home made kulambu podi with water and keep it separately.

Heat 2 tbsp of gingilee oil in a saucer pan. Add items given in To Season one-by-one.

Add the Onion shallots and saute for 2 minutes. Now add the diced domatoes and saute till it leaves out oil.

Add the mochai, brinjal & drumstick pieces. Saute till you find the brinjal turning its colour.

Add the marinated dry nethilies and saute for few minutes.

Now add the thick paste and allow it to boil in high flame for 3 to 5 minutes.

Add the tamarind juice, water and cook it in medium flame till you find the bubbles.

Now add 1 tbsp of oil and simmer the flame.

Transfer the Nethili Karuvattu Kulambu and serve it with hot rice.

Green Peas Masala

"Green Peas Masala" is a very good vegeterian side dish for Indian bread varieties Chappathis/Rotis/Phulkas/Naans/Kulchas.

Ingredients

Green Peas - 100 gms
Red Chilli Powder - 3/4 tsp
Cumin Powder - 1/4 tsp
Turmeric Powder - 1/4 tsp
Corriander Powder - 3/4 tsp
Garam Masala Powder - 1/4 tsp
Tomato Ketchup - 1/4 tbsp
Salt - to taste
Cumin Seeds - 1/4 tsp
Ghee - 1/2 tsp
Oil - 1 1/2 tbsp

To Grind 1
Onion - 1
Green Chilli - 1 (small)
Ginger Garlic Paste - 1/2 tsp

To Grind 2
Tomatoes - 2

Preparation

Grind the items given in grind 1 as a coarse paste and grind 2 as fine paste and keep it separately.

Heat Ghee and Oil in a kadai. Add the cumin seeds and allow it to splutter. Add the grinded paste 1 and saute till the raw smell is off.

Now add all the dry powders, salt and saute till the raw smell is off.

Add the tomato paste. Cover and cook in medium flame till you find the oil leaving out from the gravy.

Now add the washed fresh Green Peas to the gravy. Cook the Peas in masala till its done.

Add tomato ketchup and simmer the flame. Cook the Peas Masala for few more minutes and turn off the stove.

Transfer the Green Peas Masala to a serving dish.

Vegetable Pulao or Veg. Pulav

Ingredients
Basmathi Rice - 400 gms
Potato - 1 (cut into small cubes)
Carrot - 2 (cut into small cubes)
Beans - 10 (cut into small pieces)
Peas - a small cup
Sweetcorn - a small cup
Cauliflower - few florets
Green Chilli - 2 (small cut in the front)
Ginger Garlic Paste - 1 tsp
Cumin Powder - 1/2 tsp
Corriander Powder - 3/4 tsp
Salt - to taste
Water - 800 ml

Fried Onions
Oil - 2 tbsp
Onion - 1 (large, cut lengthwise)
Corn Flour - 1 tbsp
Salt - very little

To Season 1
Oil - 1 tbsp
Cinnamon - 1 small piece
Cloves - 4 or 5
Green Cardamom - 2
Black Cardamom - 1
Bay Leaf - 1
Cumin Seeds - 1 tsp

To Season 2
Ghee - 1 tbsp
Cashews - 10
Raisins - 15

Preparation

Soak the rice for 15 to 20 minutes. Wash the soaked rice and drain the water.

In a bowl add corn flour and little salt. Coat the cut onions and deep fry it in hot oil till it turns dark brown.
Place it on a tissue paper and keep it aside.

Heat Oil in a pan and add items given in "To Season 1" one-by-one.

Add the ginger garlic paste, green chillies, salt and saute for a minute.
Now add all the cut vegaetables, all the dry powders and saute it for 5 to 10 minutes.

Give a ghee coating in the rice cooker bowl. To the ghee coated bowl, add the water, soaked rice and cooked vegetables.

Put the rice cooker in cooking mode and when it turns to Keeping Warm mode, give it a standing time of 3 minutes.

Heat Ghee in a small pan or kadai. Add the cashews, raisins and saute for 2 minutes. Add the fried onions to this mixture and turn off the stove.

Add the fried onions - dry fruits mixture to the cooked pulao. Mix it gently and transfer the Pulao to a serving dish.

Punjabi Chicken Masala

"Punjabi Chicken Masala" is a traditional dish from Punjabi Rasoi. Garam masala and Chat masala gives a real authentic flavor.

Ingredients
Boneless Chicken - 250 gms
Onion - 1
Tomatoes - 2
Red Chilli Powder - 1 tsp
Garam Masala Powder - 1/2 tsp
Chat Masala Powder - 1/4 tsp
Cashew Paste - 2 tsp
Fresh Cream - 2 tsp
Salt - for the gravy

To Marinate
Ginger Garlic Paste - 1 tsp
Yoghurt - 1 tbsp
Salt - half of it

To Season
Oil - 1 1/2 tbsp
Cinnamon - 1 small piece
Cloves - 2
Cardamom - 1

Preparation

Marinate the Chicken with items given in "To Marinate" section.

Grind Onion and Tomatoes to a fine paste.

Heat Oil in a Kadai and add the items given in "To Season" section. Add the grinded paste and cook till you find the oil separating out.

Add all the dry powders and salt. Cook till the raw smell is off.

Now add the marinated chicken and cook it covered in a medium flame.

Add the cashew paste and open cook in a low flame for another few minutes.

Add fresh cream and serve it hot with your Indian breads.

Dry Nethili Fry

Nethili fry is a very good non-veg starter served in most of the chennai restaurants. It can be even served along with rice especially curd rice.

Ingredients
Nethili - 75 gms
Oil - 3 tbsp

To Marinate
Turmeric Powder - 3/4 tsp
Kashmiri Red Chilli Powder - 2 1/2 tsp
Home made Chilli Powder - 1/2 tsp
Ginger Garlic Paste - 1/4 tsp
Curry Leaves - 20 to 30 leaves
Salt - very little

Preparation

Remove the head and black part of the Anchovies and wash it twice or thrice. Drain out the water from it.

To the washed anchovies, add all the items given in the "To Marinate" section and leave it for 15 min.

Heat Oil in a small kadai. Deep fry the nethili's and curry leaves in batches.

Arrange them in a serving plate. Now your Nethili fries are ready to be served hot.

Chicken Pepper Masala

"Chicken Pepper Masala" is an authentic spicy dish from Chettinad kitchen.

The speciality of this dish is that the usage of crushed Pepper. Pepper plays a major role to get out that hot and spicy taste..Crushed pepper at the end gives out a good flavor and taste.

Dried ground pepper has been used since antiquity for both its flavor and as a medicine. Pepper cures cold, so this curry will be a blessing for those suffering from cold. It is one of the most common spices added to European cuisine and its descendants. It may be found on nearly every dinner table in some parts of the world, often alongside table salt.

Ingredients
Chicken - 250 gms
Onion - 1
Tomato - 1
Ginger Garlic Paste - 1/2 tsp
Turmeric Powder - 1/4 tsp
Pepper Powder - 2 tsp
Corriander Powder - 1/2 tsp
Curry Leaves - few
Salt - to taste
Oil - 1 1/2 tbsp

To Grind
Peppercorns - 10
Cumin Seeds - 2 tsp
Dry Red Chilli - 1
Fennel seeds - little

To Season
Bay Leaf - 1
Cinnamon - 1 (a small piece)
Cloves - 2

Preparation

Grind the items given in "To Grind" section.

To the washed chicken, add the ginger garlic paste, half of the salt and the grounded powder.

Heat Oil in a non-stick kadai. Add the items given in "To Season" section. Now add the chopped onions, curry leaves and saute till onion turns light brown.

Add the chopped tomatoes and cook till you find the oil separating out.

Now add the marinated Chicken and the remaining salt. Cook it covered in a medium flame till the chicken is 3/4th done.

Add the freshly ground pepper powder and curry leaves. Cook it in a low flame till you find the oil oozing out.

Transfer the Chicken Pepper Masala to a serving plate and serve it with hot plain rice.

Pakoda Morkuzhambu or Dahi Besan Kadi

Morkuzhambu is a traditional Indian curry made out of Buttermilk and few spices. We have many varieties of this curry (Using Ladiesfinger, White Pumpkin etc..)

Ingredients
Buttermilk - 500 ml
Turmeric Powder - less than 1/4 tsp
Salt - for Kadi alone

For the Pakoras
Channa Dhal Flour - 150 gms
Rice Flour - 1 tbsp
Red Chilli Powder - 1/2 tsp
Turmeric Powder - less than 1/4 tsp
Chopped Onions - 1
Chopped Curry Leaves - 1 tbsp
Chopped Green Chilli - 1 (finely chopped)
Salt - only for the Pakodas

For the Kadi
Grated Coconut - 2 tbsp
Green Chillies - 4
Ginger - a small piece
Cumin Seeds - 1/2 tsp
Channa Dhal Flour - 1 tbsp
Rice Flour - 1 tsp

For Seasoning
Mustard Seeds - 1/4 tsp
Fenugreek Seeds - 10 numbers
Split Urad Dhal - 1/4 tsp
Asafoetida - a pinch
Split Dry Red Chilli - 1
Curry Leaves - few

Preparation

In a bowl, add all the items given in "For the Pakoras" and add some water to it. Mix it well to have a thick batter.

Heat Oil in a Kadai and fry the Pakoras in batches till it turns little brown.

Grind the items given in "For the Kadi" and add it to the Buttermilk with little Turmeric Powder and salt.

Heat Oil in a pan and add all the items given in "For Seasoning" one-by-one. Pour the Buttermilk mixture to the above one and allow it to boil in a medium flame.

When you find it boiling, add the fried Pakoras.

Transfer the Kadi to a serving dish and serve it hot with your plain rice.

Goan Shrimp Curry or Goan Prawn Curry

"Goan Shrimp Curry", is a non-vegeterian curry from Goa, the western coast of India. To be said in a simple way, Shrimp in Coconut Curry (Sauce).

It can be had with plain rice and Indian flat breads.

We can find various versions of this Goan Shrimp Curry. Many would use tamarind for the sour taste. I have used tomatoes instead.

Try this out and let me know your suggestions/comments.

Ingredients
De-veined Shrimp - 250 gms (Medium sized Prawns)
Turmeric Powder - less than 1/4 tsp
Coconut milk - a small cup
Oil - 1 tbsp

To Grind
Onion - 1
Tomato - 1
Pepper corns - 4 to 5
Cumin Seeds - 1/4 tsp
Dry Red Chilli - 1
Coconut - 3 tbsp
Ginger Garlic paste - 1 1/2 tsp
Cumin Powder - 1/2 tsp
Corriander Powder - 1 tsp

To Season
Bay Leaf - 1
Cinnamon - a very small piece
Cloves - 2

Preparation

Marinate the de-veined Shrimp with turmeric powder and little salt.

Grind the items given in To Grind section to a fine paste.

Heat Oil in a Kadai and add items given in To Season. Now add the grinded paste and saute till the raw smell is off. Add Coconut milk to the cooked paste and cook it in low flame.

Once you see the bubbles in the coconut sauce, add salt and the de-veined shrimp. Shrimps are very soft and it gets cooked in a very less time. See to it that you don't cook the shrimp in the coconut curry for more than 5 minutes.

Add finely chopped green chillies.

Transfer the Shrimp Curry to a serving dish and serve it hot with your Plain Rice/Phulkas..

Baingan Bartha

"Baingan Bartha" or "Baingan ka Bhurta" is a vegetarian dish from Indian and Pakistani cuisine.

Baingan Bartha is a popular Eggplant Curry that goes well with Indian Bread/Rotis/Chapathis. Traditionally the eggplant is roasted directly over flame/fire until the skin shrivels and peels off easily. Roasting the eggplant over fire gives it a smoky flavor and the taste of the curry would be real good. We can even bake the eggplant in the oven. Grilling is also a good option. The roasted eggplant flesh is mashed and cooked with onions, tomatoes and few spices.

Select large brinjals with a shiny smooth surface as these are more likely to be without many seeds.

Ingredients
Eggplant or Baingan - 1
Jeera - 1/2 tsp
Ginger Galic paste - 1 tsp
Onion - 2 (chopped)
Tomato - 2 (small,chopped)
Turmeric Powder - 1/4 tsp
Green Chillies - 1 (finely chopped)
Red Chilli Powder - 1/4 tsp
Corriander Powder - 1/2 tsp
Garam Masala Powder - 1/4 tsp
Oil - 1 tbsp
Salt - as required

Method

Rub some oil on the Baingan and roast it directly on the fire until the skin chars and the flesh is completely cooked. This works best when you have a gas stove. Keep checking and turn when required.

Once cooked, place it in cold water and peel the black skin off. It should come off easily. Now, just run your knife over the baingan randomly and cut it into small bits and smash it .

Heat oil in a pan. Add jeera and allow it to splutter. Then add the chopped onions, chopped green chillies, some salt. Saute it for a minute. Then add ginger garlic paste and saute it for few minutes.

Add turmeric powder, red chilli powder and tomatoes. Cook till tomatoes turn soft.

Now add the mashed brinjal flesh and mix it well. Let it cook in medium flame for 10 minutes. Then add the garam masala powder and cook for another 2 minutes.

Delicious Baingan Bartha is ready to be served hot with your Chappathis.

Ceylon Chicken Fry

"Ceylon Chicken Fry, a food that has its origin roots from SriLanka. A very simple and good non-vegeterian starter, that tastes similar as Chicken Pakoras.

Sri Lankan cuisine is one of the complex cuisines of South Asia. Due to its proximity to South India, the cuisine of Sri Lanka shows some influence, yet quite distinct in many ways.

I came across this dish from a cookery show and wanted to give a try at home. It came out real good and we just loved having it. A perfect starter!

What's the difference from the regular Indian or Chienese Chicken Starters?
The answer is "Roasted Channa Dhal Powder". In Indian and Chinese starters, we generally use either or a combination of these - All purpose flour, Rice Flour, Maida Flour, Channa Dhal Flour, Corn Flour. We wouldn't use Roasted Channa Dhal Powder as a base to prepare the batter.

So here is the different starter from SriLankan kitchen..

Ingredients

Boneless Chicken - 150 gms (young, tender Chicken)
Roasted Channa Dhal Powder - 2 1/2 tbsp
Salt - little
Water - to prepare a batter
Oil - to deep fry

To Marinate
Egg White - 1 1/2 tbsp
Ginger Garlic Paste - 1 tsp
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 3/4 tsp
Corriander Powder - 1 tsp
Pepper Powder - 1/2 tsp
Salt - as required

Optional Ingredients
Onion slices - a small cup
Tomato Sauce
Green Sauce

Method

To the Chicken, add the items given in "To Marinate".

Allow it to marinate by keeping it in the fridge for one hour.

In a small bowl, add the roasted channa dhal powder, very little salt and required amount of water. Mix it well and keep it aside.

Allow the marinated chicken pieces to get back to the room temperature.

Heat Oil in a small deep kadai.

Dip the marinated chicken in the prepared batter and drop it in the oil.

In a medium flame, deep fry the Chicken till it turns light brown. Marinated tender Chicken gets cooked in a less time, so see to it that you don't fry them for a longer time.

In the remaining batter, add onion slices, very little salt and deep fry it in the oil till it turns dark brown.

Arrange the fried Chicken pieces and Onion pakoras in a serving plate.

Serve them hot with tomato sauce or green chutney.

Spicy Andhra Chicken Curry or Andhra Kodi Eguru

"Kodi Eguru" is a very famous traditional Chicken Curry from Andhra Pradesh. Food of Andhra Pradesh is known for its heavy use of spices and chillies.

Kodi Eguru is a simple and spicy dry chicken curry with less oil and easy to cook. It would be more tastier with the Naatu Kodi i.e.,Country Chicken.

I have few unforgettable moments in life..those days at Pune, Maharashtra. There was a time that we were struggling a lot for getting good South Indian food at the weekends. One fine day, there was an inaugural function of Andhra Mess near the place where I stayed. My friends who were also in deputation, took me to the Andhra Mess. That was the first time that I had been to an Andhra mess. They placed such a big plate before me and started keeping all side curries and ever loving thick Pappu and crunchy fried ladies finger.

My roommates were also Andhra girls. They used to get me Beans & Double Beans Pickle, Drumstick pickle. Believe me, I had never tasted such delicious and different kind of pickles. But you would for sure cry after tasting it..that much spiciness..

Ingredients
Chicken - 350 gms
Water - 1/2 cup (to sprinkle)
Refined Oil - 1/2 tbsp
Gingili Oil - 1 tbsp

To Marinate
Cloves - 3
Cinnamon - 2 (thin, small pieces)
Onion - 1 (slices, lengthwise)
Tomato - 2 (slices, lengthwise)
Green Chilli - 1
Fennel Seeds - 1 tsp
Curry Leaves - a small cup
Ginger Garlic Paste - 2 tsp
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 2 tsp
Corriander Powder - 1/2 tsp
Salt - to taste

Method

In a Bowl, add all the items given in "To Mariante" to the Chicken pieces and mix it well with your hand. Keep it aside for half-an-hour.

Heat a wide, deep-bottomed non-stick Kadai. Add the marinated Chicken to the kadai directly. Please note that I haven't used oil or any kind of seasoning.

Cover the kadai with its lid and cook the chicken in a low-medium flame. As we aren't using oil, make it a point that you saute it regularly.

Afer 5 minutes, open the lid and sprinkle little water. Cover and cook for another 5 minutes. Repeat this if you find it to be too dry.

Cook the chicken in a low-medium flame till its 3/4th done.

Open the lid and add both the oils to the cooked chicken. Reduce the flame to low and cook for another 5 minutes.

Turn off the stove and transfer the Chicken Curry to a serving dish. Serve it hot with Plain Rice.

Palakkai Pirattal or Jack Fruit Masala

"Palakkai Pirattal" is a traditional vegeterian recipe from Chettinad kitchen.

Pirattal is the word used for dry masala based curries in Chettinad cuisine.

You can find huge Jack fruit trees in almost everyone's house at Chettinad region. They do cook the jack fruit vegetable. The curry would be more tastier when cooked within a week after taking out from the tree.

Cutting this vegetable is real hard. You need all patience to cut it with some oil applied in your hands.

Ingredients
Ghee - 2 tsp
Onion - 1
Tomato - 1
Salt - for the masala alone

To Boil
Palakkai - a bowl (cut into big diced cubes)

Potato - 1 (cut into big diced cubes)
Turmeric Powder - 1/4 tsp
Salt - to boil alone

To Grind
Tomato - 1
Dry Red Chilli - 4
Green Chilli - 1
Fennel Seeds - 3/4 tsp
Garlic Pods - 5
Grated Coconut - 2 tbsp
Cumin Seeds - less than 1/4 tsp

To Season
Mustard Seeds - 1/4 tsp
Split Urad Dhal - 1/4 tsp
Curry Leaves - few

Method

Grind the items given in To Grind section to a fine paste and keep it aside.

In a pressure cooker, add the items given in To Boil section and cook for 2 whistles. If you find the Jack fruit vegetable hard, cook it for some more time separately.

Heat Oil in a Kadai. Add the items given in To Season one-by-one. Add the chopped onions and saute for a minute. Then add the finely chopped tomatoes and saute till it gets smashed.

Add the grinded paste and saute till the raw smell is off and oil starts separating.

Now add the boiled vegetables and cook till it mixes well with the cooked grinded paste.

Pour some ghee at the end and switch off the stove.

Transfer the Curry to a serving dish and serve it hot with your Rice.

Vazhaipoo Vadai

"Vazhaipoo Vadai" is a perfect authentic, traditional vegeterian starter.

Flower growth is started from the stem, 9-12 months after implanting the Banana plant. The inflorescences (flower stalks) grow through the center of the pseudo stem and then flowers develop in clusters and coil around the main axis.

Separating the stamen out of each floret is a time consuming process. But at the end you would have such a wonderful, crunchy Vadai's and its worth all your time.

Ingredients
Banana Flower - 1 (small)
Thoor Dhal - 100 gms
Channa Dhal - 200 gms
Dry Red Chillies - 4
Fennel Seeds - 1 1/2 tsp
Turmeric Powder - 1/4 tsp
Salt - to taste
Oil - to deep fry

Method

Soak both of the Dhals for one hour.

In a mixie grinder, add the soaked dhal, dry red chillies, fennel seeds, salt and grind it very coarsely.

De-vein the black part of the Banana flower (remove the stamen) and chop it finely.

Add the chopped banana flower to the coarsely grinded paste and mix it well.

Heat Oil in a Kadai and fry it in batches till it turns little dark brown.

Transfer the deep-fried vadai's and use tissue papers to suck out the excess oil.

Serve the hot delicious Vazhaipoo Vadai's..

Aloo Gobi

"Aloo Gobi " is a very popular and tasty North Indian sooka sabzi (dry curry). It can be found in the Pakistani Cuisine as well. So, we even have the privilege to say its one of those popular South Asian dishes.

Aloo Gobi is made of two beloved vegetables, Potatoes (Aloo) & Cauliflower cooked together with some simple Indian spices.

You can find this Aloo Gobi to be the first entry under the Veg. side-dish of the menu card, in Indian as well as world-wide Indian Restaurants.

This delicious side-dish can be served with various Indian Breads, such as Phulkas, Rotis, Chappathis and Parathas. This can be had with Jeera Rice and Plain Rice too.

Ingredients

Aloo - 3 (cut into medium size cubes)
Gobi - bowl of florets
Ginger Garlic paste - 1 tsp
Green Chilli - 1 (small, finely chopped)
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1 tsp
Corriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Garam Masala Powder - 1/4 tsp
Salt - as required
Oil - 3 tbsp
Ghee - 3 tsp

To Grind
Onion - 1 (large)
Tomato - 1 (large)

For Seasoning
Cumin Seeds - 1/4 tsp
Asafoetida - a pinch

Preparation

Heat oil & half of the given ghee in a kadai. Add cumin seeds, asafoetida, green chillies & ginger garlic paste. Reduce the flame and saute for a minute.

Add the partially grinded Onion Tomato semi paste & saute till the raw smell is off. Add salt & all the dry powders except garam masala. Saute till the raw smell is off & starts leaving out oil.

Add the potato cubes to the masala and sprinkle some water. Cover the kadai with its lid and cook for 3 minutes.

Add the Cauliflower florets too and sprinkle some more water. Cover the kadai and cook till its three fourth done. Add the garam masala powder and cook it open for 2 minutes.

Now add the remaining ghee and switch off the stove.

Aloo Gobi is now ready to be served hot with any kind of Indian Breads.