Vegetable Biryani

Ingredients:

1. Basmati Rice - 2 cups
2. Mix vegetables - 1 cup (carrot,beans,peas,cauliflower,potato) chopped length wise
3. Onions - 3 medium finely sliced
4. Tomatoes - 2 finely chopped
5. Garlic - 7-8
6. Ginger - 1/2 inch/small piece
7. Green chilli - 1
8. Coriander leaves - handful/1 cup+ some for garnish
9. Mint leaves/pudina - 1/2 cup
10. Curd - 4-5 tbsp
11. Red chilli powder - 1 tsp
12. Haldi powder - 1 tsp
13. Everest Biryani masala - 2 tsp
14. Cloves - 3-4
15. Peppercorns - 3-4
16. Cinnamon stick - 1 small piece
17. Cardamon - 2
18. Bay leaf - 1
19. Shahi jeera - 1/4 tsp
20. Salt as per taste
21. Water as required
22. Oil - 5-6 tbsp
23. Atta Dough for sealing

Method:

• Grind pudina,coriander, ginger, garlic and green chillies to a fine thick paste.
• Heat 2 tbsp oil in a kadai, fry sliced onions till crispy brown in colour remove it in a bowl(Sprinkle little salt to speed up the process of frying).
• Keep some onions for garnish and mix curd to remaining onions to form a thick paste.
• Soak Basmati Rice for half an hour.
• Take a big deep wide mouth vessel, add lots of water and bring it to a boil.
• Add salt, cloves, pepper, cinnamon stick, cardamon.
• Add soaked rice and cook for 10-12 mins. Strain the rice and spread it on a plate. The rice needs to be 3/4th cooked. The rest of it gets cooked on dum.
• In the same kadai(in which onions were fried) add remaining oil, add bay leaf, shahi jeera.
• Then add green paste(step 1) fry till raw smell disappears.
• Now add onion curd paste(step 3)fry for 2-3 mins.
• Add finely chopped tomatoes fry for few seconds.
• Add all spice powders chilli powder, haldi powder, everest shahi Biryani masala, little salt(salt is already added to rice) fry for 3-4 mins.
• Add vegetables, mix nicely and allow it to cook on medium flame till vegetables are half cooked.
• Now add parboiled rice(Don't mix just spread it), garnish with fried onions and chopped coriander leaves.
• Close the kadai with a lid and seal the same with atta dough.
• Allow it to cook on dum for 10-15 mins on low flame.
• Let it cool for 10 mins.
• Mix nicely and serve with raita.

**You can also use paneer but instead of adding in gravy fry it and garnish on top of rice before sealing the kadai.

Chicken do pyaza

Ingredients:

1. Chicken - 500gms
2. Onion - 3 medium(2 finely chopped and 1 cut into cubes)
3. Tomatoes - 3 medium
4. Capsicum - 1 medium cut into cubes
5. Ginger-garlic paste - 2 tbsp
6. Green chilli - 2
7. Coriander-pudina - 1 small cup finely chopped
8. Curd - 2 tbsp
9. Red chilli pd - 1 1/2 tsp
10. Haldi pd - 1 1/2 tsp
11. Salt - as per taste
12. Oil - 3 tbsp
13. Butter - 1 tsp
14. Water - as required

For Garam masala:

1. Coriander seeds - 1 tsp
2. Cumin - 1/2 tsp
3. Cloves - 5-6
4. Peppercorn - 7-8
5. Cinnamon - 1 small stick
6. Star annise - 1
7. Green cardamon - 2
8. Black cardamon - 1

Method:

• Dry roast all ingredients under garam masala, cool it and make powder.(instead you can also use chicken masala or any garam masala)
• Clean and wash chicken pieces.
• Marinate chicken with 1 tbsp ginger-garlic paste, 1 tsp red chilli pd, 1 tsp haldi pd, 1 tsp garam masala pd(freshly ground),curd and salt. Mix all this and rest it for 1 hour.
• Blanch tomatoes and make puree.
• Heat oil and butter in a pan.
• Add green chilli, finely chopped onions and fry till translucent.
• Add remaining ginger-garlic paste and fry till raw smell disappears.
• Add tomato puree, fry for few seconds till oil seperates from sides.
• Add little salt(already added in marination), 1/2 tsp red chilli pd, 1/2 tsp haldi pd. Fry for few seconds.
• Add marinated chicken. Mix well. Cover with a lid and cook for 5-7 mins.
• Add chopped coriander-pudina, 1 1/2 tsp garam masala, onion and capsicum(cut into cubes).
• Add water as per consistency of gravy required.
• Cover and cook until chiken is soft and done.
• Garnish with coriander leaves.
• Serve with Roti, paratha.

Non deep fried Dahi Vada

Ingredients:

1. Urad dal - 1 cup
2. Moong dal - 1/2 cup
3. Ginger - 1/2 tsp grated
4. Green chilli - 1 no
5. Thick curd - as required
6. Sweet tamarind chutney - for garnish
7. Red chilli pd - for garnish
8. Roasted jeera pd - for garnish
9. Sugar - as required
10. Salt - as per taste
11. Coriander leaves - chopped for garnish
12. Oil - 2 tbsp
13. Water -  to soak vadas

Method:

• Soak urad dal and moong dal for 4-5 hours.
• Then drain water from the dal and by adding ginger and green chilli grind to a smooth paste. If required just sprinkle some water just 1 spoon.
• Take ground batter in a bowl, add salt and beat nicely.
• Heat appe pan, put little oil in each mould, add a spoonful of batter in each mould.
• Cover with a lid and allow it to cook for 7-8 mins on low flame.
• Once done on one side flip it with the help of spoon and cook on other side till done.
• Remove it and add in a bowl of water. Keep for few seconds. Then take each vada press between your palms to remove excess water.
• Place vadas in serving bowl. Whisk curd till smooth, add sugar and salt as per taste.
• Pour curd over vadas, sprinkle red chilli pd, jeera pd, sweet chutney, garnish with coriander leaves and serve.

Coconut jaggery stuffed spicy Paratha

Ingredients:

1. Coconut - 1 cup scrapped
2. Jaggery - 1/4 cup grated
3. Red chilli pd - 1/2 tsp
4. Cardamon/elaichi pd - 1/2 tsp

For the dough:

1. Wheat flour/Atta - 1 1/2 cup+ for dusting
2. Salt - as required
3. Oil - 1 tbsp
4. Water - as required
5. Ghee - 2-3 tbsp to apply while roasting.

Method:

• In a pan add scrapped coconut and jaggery and mix well.
• Add red chilli pd and cook till jaggery melts and the mixture is nice dry.
• Add Elaichi pd, mix and allow it to cool.
• To make dough take atta in a bowl, add salt, oil and by adding water knead to a soft dough(like chapati dough). Keep aside for 20 mins.
• Make equal sized balls of the dough and mixture.
• Take one portion of the dough stuff coconut jaggery mixture,and roll it flat. Don't roll it too thin keep it slightly thick.
• Heat a non stick pan, add few drops of ghee and roast it on both sides till done.

Custard powder Cookies

Ingredients:

1. Maida - 1 cup
2. Sugar - 1/2 cup powdered
3. Ghee -  1/2 cup melted and cooled
4. Vanilla flavour custard pd - 2-3 tbsp
5. Milk - 4-5 tbsp
6. Cardamon/Elaichi powder - 1/2 tsp
7. Baking powder - 1/4 tsp

Method: 

• In a bowl mix milk and custard powder to form a paste.
• In another bowl sieve the maida and baking powder.
• Add powdered sugar, cardomon/elaichi pd and mix well.
• Add milk and custard pd mixture and mix nicely with your fingers.
• Then add melted ghee little by little kneading it to a dough consistency(it might not be a perfect dough). Quantity of ghee required may be slightly more or less, adjust accordingly.
• Roll small balls out of them and slightly press them on the top with fork not much.
• Grease the baking tray with little ghee and place the cookies on the tray.
• Pre-heat oven to 180 degree celcius and bake them for 25-30 mins.Check after 20 min cookies will turn light brown in colour.
• Once done let it cool for 10 mins.

Potato stuffed Mirchi Bhajji

Ingredients:

1. Long Bhajji green chillies (non spicy) - 4 nos
2. Tamarind pulp - 1 tsp
3. Besan - 1 cup
4. Rice flour - 2 tbsp
5. Red chilli pd - 1/2 tsp
6. Haldi pd - 1/2 tsp
7. Ajwain - 1/2 tsp
8. Salt - as per taste
9. Water - as required
10. Oil - for deep frying

For the stuffing:

1. Potatoes - 2 boiled and smashed
2. Red chilli pd - 1/2 tsp
3. Jeera pd - 1/2 tsp
4. Coriander pd - 1/2 tsp
5. Coriander leaves - 1 tsp chopped
6. Salt - as per taste

Method:

• Wash green chillies, pat dry and keeping the top intact give a slit in the middle without breaking them in to halves remove seeds with the help of spoon or fingers.
• Apply little salt and rub tamarind pulp to the chillies and keep aside for 10-15 mins.
• In a bowl, take smashed potatoes, add red chilli pd, jeera pd, coriander pd,coriander leaves and little salt.Mix nicely and keep aside.
• Stuff each chillies with the above potato mixture. With the help of your fingers push the stuffing and seal the chillies tightly and keep aside.
• For the batter in a bowl take besan, rice flour,add red chilli pd, haldi pd, ajwain and little salt, mix it.Add water little by little and make a thick batter. To check insert your finger and see if the batter is coated well without dropping.
• Heat oil in a kadai.
• Take one stuffed chilli and dip into the batter, make sure that batter is coated evenly.
• Gently slide each chilli into hot oil and fry till golden brown in colour.
• Remove and drain excess oil on a napkin.
• Serve hot with tomato ketchup or chutney.

Homemade Puris for chaat

Ingredients:

1. Fine Rava/Sooji - 1 cup
2. Maida - 1 tbsp
3. Rice flour - 1 tsp
4. Salt - as per taste
5. Oil - 1 tbsp + for deep frying
6. Warm Water - as required

Method:

• Take Rava in a bowl, add salt, mix and add little water. Mix nicely and keep aside for 5-8 mins. Let rava absorb the water.
• Then add maida, rice flour(add only 1 tbsp not more) and knead by adding water as required to a stiff dough. Knead nicely for around 10 mins.
• Add oil and knead for another 2 mins and cover it with a wet kitchen napkin and keep aside for 30 mins.
• Divide into equal portion and roll each ball like a chapati but very thin and do not apply any flour.
• While rolling cover the remaining dough with wet napkin otherwise it will dry up.
• With cookie cutter or bottle cap cut puris.
• Heat oil for deep frying.
• Place 2-3 puris and fry till brown in colour and crispy.
• Puris will puff up automatically otherwise slightly press on top.
• Fry on medium heat.

**If the dough becomes loose add more rava.

Chicken Pulao

Ingredients:

1. Chicken - 1/2 kg
2. Rice - 2 cups
3. Onions - 2 big finely sliced
4. Tomatoes - 2 finely chopped
5. Everest Biryani Masala - 2 tsp
6. Salt - as per taste
7. Oil - 3 tbsp
8. Hot Water - 4 cups(double the quantity of rice)

For Marination:

1. Coriander leaves - 1/2 cup
2. Pudina - 1/2 cup
3. Garlic - 8-9 cloves
4. Ginger - 1 tsp chopped
5. Green chilli - 1 no
6. Curd - 3 tbsp
7. Red chilli pd - 2 tsp
8. Haldi pd - 2 tsp
9. Coriander pd - 1 tsp
10. Garam masala/Chicken masala - 1 tsp
11. Salt - as per taste

Method:

• Clean and wash chicken pieces and keep aside.
• Grind together pudina, coriander leaves, garlic, ginger and green chilli to a fine thick paste.
• In a bowl take curd, add red chilli pd, haldi pd, coriander pd, garam masala/chicken masala, salt and mix to form a paste.
• Marinate chicken with the above 2 paste(green paste and curd masala mix paste) and keep aside for 1 hour.
• Soak rice for 1/2 an hour.
• Heat oil in a pressure cooker.
• Add onions and fry till brown in colour.
• Add tomatoes and fry for few seconds till soft.
• Add Everest biryani masala.Mix.
• Add marinated chicken, mix well and fry for 10-12 mins. Cook till the water released is dried up.
• Strain water and add soaked rice. Mix nicely.
• Add hot water (double the quantity of rice).Mix well.
• Add salt as required(Marinated chicken already has salt).
• Close the pressure cooker lid and take 4 whistles.
• Once cooled mix and serve with Raita.

Note: If the chicken has released more water than reduce the quantity of hot water by 1/2 cup.
          You can also do it in a pan/kadai. Stir occassionally and check till rice is cooked.

Masala stuffed Bhindi

Ingredients:

1. Bhindi/Lady finger - 12-15 pieces
2. Besan - 3 tbsp
3. Groundnuts - 2 tbsp coarsely crushed
4. Red chilli pd - 1 tsp
5. Haldi pd - 1/2 tsp
6. Coriander pd - 1 tsp
7. Garam masala - 1 tsp
8. Amchur pd - 1 tsp
9. Salt - as per taste
10. Oil - 2 tbsp
11. Coriander leaves - for garnish

Method:

• Wash bhendi and wipe with kitchen napkin.
• Cut the top and tail of each bhindi and  slit them vertically. Do not cut into halves.
• Dry roast groundnuts, peel and coarsely crush and keep aside.
• Dry roast besan till light brown and you get nice aroma.
• In a bowl mix together besan, crushed groundnuts, red chilli pd, haldi pd, coriander pd, garam masala, amchur pd and salt and mix nicely.
• Stuff each bhindi with this masala.
• Heat oil in a pan and place all stuffed bhindi along with all leftover masala.
• Cover with a lid and cook till bhendi is done and masala is coated well by stirring occassionally.
• Garnish with coriander leaves.
• Serve as a side dish with dal and rice.

Egg Sukka

Ingredients:

1. Boiled eggs - 4
2. Onions - 2 medium finely chopped
3. Tomatoes - 2 medium finely chopped
4. Garlic - 4-5 cloves finely chopped
5. Green chilli - 1 chopped
6. Curry leaves - 5-6 leaves
7. Jeera/Cumin - 1/2 tsp
8. Red chilli pd - 1 tsp
9. Haldi pd - 1/2 tsp
10. Coriander pd - 1 tsp
11. Pav bhaji Masala/Garam masala - 1 tsp
12. Tamarind pulp - 1 tsp
13. Sugar - a pinch
14. Salt - as per taste
15. Oil - 2 tbsp
16. Coriander leaves - for garnish
17. Water - 1/2 cup/as required

Method:

• Boil eggs, peel and keep aside.
• Heat oil in a pan.
• Add jeera, garlic, green chilli and curry leaves. Fry for few seconds.
• Add onions and fry till light brown in colour.
• Add tomatoes and fry till soft.
• Add red chilli pd, haldi pd, coriander pd, pav bhajji masala, tamarind pulp, sugar and salt. Mix well.
• Add water and cook till the gravy thickens.
• Add boiled eggs either whole or cut into halves. Mix so that the masala is coated well.
• Cover and cook for another 5-7 mins on low flame.
• Garnish with coriander leaves.
• Serve with Rice or Roti.

Fish Biryani

Ingredients:

1. Kingfish pieces - 8-10(use any fish with less bones or boneless)
2. Basmati Rice - 2 cups
3. Onions - 3-4 large finely sliced
4. Tomatoes - 2 finely chopped
5. Ginger-garlic paste - 3 tsp
6. Green chilli - 1
7. Coriander leaves - handful/1 cup+ some for garnish
8. Mint leaves/pudina - 1/2 cup
9. Curd - 1/2 cup
10. Red chilli powder - 1 1/2 tsp
11. Haldi powder - 1 1/2 tsp
12. Coriander pd - 1/2 tsp
13. Everest Biryani masala - 2 tsp
14. Cloves - 3-4
15. Peppercorns - 3-4
16. Cinnamon stick - 1 small stick
17. Bay leaf - 2
18. Salt as per taste
19. Atta Dough for sealing
20. Water as required
21. Oil - 6-7 tbsp

Method:

• Clean, wash fish pieces and keep aside.
• Marinate fish with 1 tsp ginger garlic paste, salt, 1/2 tsp haldi pd, 1/2 tsp red chilli pd, 1/2 tsp coriander pd and keep aside for 15-20 mins. Then fry marinated fish pieces on a pan with 1 tsp oil on both sides for around 2-3 mins and keep aside.
• Grind pudina, coriander, remaining ginger-garlic paste and green chillies to a fine thick paste.
• Heat 5 tbsp oil in a kadai, fry sliced onions till crispy brown in colour remove it in a bowl, keep some onions for garnish and mix curd to remaining onions to form a thick brown paste.
• Soak Basmati Rice for half an hour.
• Take a big deep wide mouth vessel, add lots of water and bring it to a boil.
• Add salt, cloves, peppercorn, cinnamon stick.
• Add soaked rice and cook for 10-12 mins. Strain the rice and spread it on a plate.The rice needs to be 3/4th cooked.The rest of it gets cooked on dum.
• In the same kadai(in which onions were fried) add remaining oil, add bay leaf.
• Then add green paste(step 3) fry till raw smell disappears.
• Now add onion curd paste(step 4) fry for 2-3 mins.
• Add finely chopped tomatoes fry for few seconds till soft.
• Add all spice powders 1 tsp red chilli powder,1 tsp haldi powder, everest shahi Biryani masala, salt as required(salt is already added to fish and rice) fry for 3-4 mins.
• Then place fried fish pieces coat it with gravy cover with a lid and keep on low flame for just 2-3 mins.
• Slowly remove some pieces along with some masala to layer it on top.
• Now add parboiled rice, arrange fish pieces on top, garnish with fried onions and chopped coriander leaves.
• Close the kadai with a lid and seal the same with atta dough.
• Allow it to cook on dum for 10-15 mins on low flame.
• Let it cool for 10 mins.
• Mix slowly so that fish pieces dont break.
• Serve with raita.

Whole Wheat Pav

Ingredients:

1. Wheat Four/Atta - 300-350 gms
2. Dry active yeast - 1 tbsp
3. Oil - 2 tbsp
4. Butter - 1 tbsp
5. Sugar - 1 tbsp
6. Salt - 1 tsp
7. Warm Water - 125 ml

Method:

• Take warm water in a bowl, add sugar and yeast. Mix and keep aside for 15-20 mins to rise till you see a forthy layer/ bubble on top.
• Take wheat flour, oil and salt, mix and add to the yeast batter and mix nicely and then begin to knead.
• If the dough appears sticky add some more flour and knead to a smooth dough.
• Spread butter all over the dough.
• Cover the bowl with a lid and keep aside for the dough to rise for 1 to 1 1/2 hour.
• After 1 hour the dough should be double in size.
• Gently punch the dough and make equal sized ball.
• Roll each ball in circular shape between your palms to get a smooth round ball.
• Grease baking tray with little oil.
• Place all rolled balls on greased tray keeping distance between each.
• Cover and keep for second rise for another 30-40 mins. It will again double in size.
• Brush all Pav with milk.
• Preheat oven at 200 degree celcius.
• Bake for 25-30 mins or till the top turns brown in colour.
• Remove from the tray and place on rack.
• Brush melted butter for glaze.

Note: Take 1 cup water for 3 cups of flour. You can also take half wheat flour and half maida.

Sambar with Coconut

Ingredients:

1. Onion - 1 large chopped
2. Tomato - 1 medium chopped
3. Drumsticks - 8-10 pieces
4. Carrot - 1 sliced
5. Tur dal - 11/2 cup boiled and smashed
6. Tamarind pulp - 2 tbsp
7. Haldi - a pinch
8. Jaggery - 1 tsp/as per taste
9. Salt - as per taste
10. Water - 1 cup/as required
11. Coriander leaves - for garnish

For sambar Masala:

1. Coriander seeds - 1 tsp
2. Whole red chillies - 4-5
3. Peppercorns - 3-4
4. Cloves - 3
5. Cinnamon - a small stick
6. Fenugreek/Methi seeds - 1/2 tsp
7. Chanadal - 1 tsp
8. Raw rice - 1/2 tsp
9. Ginger - a small piece
10. Dry/Fresh coconut - 1/2 cup
11. Oil - 1 tbsp

For Tempering:

1. Mustard seeds - 1/2 tsp
2. Hing - 1/2 tsp
3. Curry leaves - 10-12 leaves
4. Oil - 1 tbsp

Method:

• Heat 1 tbsp oil in a pan. Roast by adding all ingredients one by one mentioned under Sambar masala.. Coriander seeds, peppercorns, cloves, cinnamon, methi seeds, chanadal, red chillies, raw rice, ginger and coconut till you get nice aroma and is light brown in colour. Once cooled grind by adding little water to a fine thick paste.
• In the same pan add all vegetables.. drumsticks, carrot, and onion(use any vegetables of your choice) with enough water and boil till 3/4th done.
• Add Tomatoes, cover with a lid and boil for 2-3 mins till tomatoes are soft.
• Add Ground Sambar Masala, haldi and tamarind pulp. Give it a nice stir and cook for 4-5 mins.
• Add boiled and smashed tur dal. Mix well.
• Add Salt and jaggery as per taste.
• Add water as per the consistency required. Cover with a lid and cook for another 10-12 mins.
• Give tempering of Mustard seeds, hing and curry leaves in 1 tbsp oil.
• Garnish with coriander leaves.
• Serve with idli or dosa.

Corn Palak

Ingredients:

1. Palak - 3 small bunches
2. Sweet Corn - 1 cup
3. Onion - 1 medium finely chopped
4. Tomato - 1 medium finely chopped
5. Garlic - 6-7 cloves
6. Ginger - a small piece
7. Green chilli - 1
8. Cumin/Jeera - 1/2 tsp
9. Red chilli pd - 1 tsp
10. Haldi pd - 1/2 tsp
11. Coriander pd - 1 tsp
12. Garam masala pd - 1 tsp
13. Salt - as per taste
14. Oil - 2 tbsp
15. Fresh cream - 1 tbsp
16. Water - 1/2 cup or as required

Method:

• Blanch Palak leaves and keep aside.
• Grind together blanched palak along with 3-4 cloves of garlic, ginger, green chilli to a fine thick paste.
• Heat oil in a pan.
• Add Cumin, once they splutter add 2-3 finely chopped garlic, fry for few seconds.
• Add onion and fry till translucent.
• Add tomatoes and fry for 2-3 mins till soft.
• Add all spice powders red chilli pd, haldi pd, coriander pd, garam masala pd and salt. Mix nicely and fry for 2 mins.
• Add Ground Palak puree and little water as per the consistency of gravy required. Cook for 3-4 mins.
• Add Corn(can also boil and add). Cover with a lid and cook for another 7-8 mins till gravy thickens.
• Add cream and mix well.
• Serve with Roti or Paratha.

Chicken in Onion Tomato Gravy

Ingredients:

1. Chicken - 1 kg
2. Onions - 4 large finely sliced
3. Tomatoes - 3 medium chopped
4. Red chilli pd - 1 tsp
5. Haldi pd - 1 tsp
6. Coriander pd - 1 tsp
7. Garam masala/Chicken masala pd - 1 tsp
8. Bay leaf - 1
9. Salt - as per taste
10. Oil - 6 tbsp
11. Coriander leaves for garnish
12. Water - as required

For Marination:

1. Coriander leaves - a handful/one small bunch
2. Mint leaves/Pudina - a handful/one small bunch
3. Green chillies - 2
4. Garlic - 10-12 cloves
5. Ginger - 1 inch
6. Lime juice - 2 tbsp
7. Red chilli pd - 1 tsp
8. Haldi pd - 1 tsp
9. Coriander pd - 1 tsp
10. Garam masala - 1 tsp
11. Salt - as per taste

Method:

• Clean and wash chicken pieces.
• For marination grind together coriander leaves, pudina, green chillies, garlic and ginger by adding little water to a thick paste. Take this paste in a bowl add salt, chilli pd, haldi pd, coriander pd, garam masala and lime juice, Mix well. Apply this paste to the chicken and keep aside for 2 hours.
• Heat 4 tbsp oil in a pan.
• Add finely sliced onions and fry till crispy brown in colour. Add a pinch of salt to speed up the process of frying. Allow this fried onions to cool and then by adding little water grind to a fine thick paste.
• Chop tomatoes and make puree.
• In the same pan, add remaining 2 tbsp oil, add bay leaf.
• Add Tomato puree and fry for 5 mins.
• Add brown onion paste and fry for few seconds.
• Add red chilli pd, haldi pd, coriander pd, garam masala/chicken masala, little salt(already added in marination) and fry for 2-3 mins.
• Add Marinated chicken. Mix well. Cover with a lid and cook for 7-8 mins.
• Add Water as per the consistency of gravy required, cover with a lid and cook till chicken is soft and done. Put off the flame.
• Garnish with coriander leaves.
• Serve with Roti, Pav, or Rice.

Potato in Green Masala Gravy

Ingredients:

1. Potatoes - 4 medium sized
2. Onions - 2 large
3. Coriander leaves - 2 cups/ 2 handful
4. Ginger - 1 tsp/ small piece
5. Garlic - 8-9 cloves
6. Green chilli - 1 no
7. Cloves - 3-4
8. Peppercorns - 6-7
9. Cinnamon - 1 small stick
10. Coriander seeds - 1 tsp
11. Red chilli pd - 1 tsp
12. Haldi pd - 1/2 tsp
13. Oil - 3-4 tbsp
14. Salt as per taste
15. Water - 2 cups or as required

Method:

• Dry roast coriander seeds, cloves, peppercorns and cinnamon and Grind along with coriander leaves, ginger, garlic, green chilli, to a fine thick paste by adding little water and keep aside.
• Wash and without peeling(optional)cut potatoes in to 4 big pieces. Add enough water and cook till 3/4th done. Strain all the water and keep aside.
• Cut onions into big chunks/cubes.
• Heat oil in a pan, add onions and fry for 3-4 mins till translucent.
• Add ground paste and fry on slow flame till raw smell disappears and oil seperates from the sides.
• Add red chilli pd, haldi pd and salt. Fry for few seconds.
• Add boiled potatoes. Mix nicely.
• Add around 2 cups water or as per the cosistency of gravy required.
• Cover with a lid and cook for 10-12 mins till potatoes are cooked.
• Serve with Pav, Roti or dosa.

Stuffed Brinjal Masala

Ingrdients:

1. Brinjal - 6 small sized
2. Onion - 2 finely sliced + 1 chopped
3. Tomato - 1 medium finely chopped
4. Garlic - 5-6 cloves
5. Coriander leaves - a handful + for garnish
6. Groundnuts - 2 tbsp roasted and crushed
7. Red chilli pd - 1 1/2 tsp
8. Haldi pd - 1 tsp
9. Coriander pd - 1 tsp
10. Garam masala - 2 tsp
11. Salt as per taste
12. Oil - 4 tbsp
13. Water as required

Method:

• Dry roast groundnuts, peel and coarsely crush.
• Wash and slit brinjals by keeping the stem intact and keep it in water so that it doesn't turn black.
• Heat 1 tbsp oil in a pan, add garlic fry for few seconds.
• Add sliced onion and fry till light brown in colour.
• Add 1/2 tsp red chilli pd, 1/2 tsp haldi pd and 1 tsp garam masala. Saute for few seconds.
• Add handful of coriander leaves. Mix well. Put off the flame and allow it to cool. Grind it to a fine thick paste without adding water.
• Take ground paste in a bowl, add salt and crushed groundnut. Mix well.
• Stuff this mixture in each brinjal.
• In the same pan add remaining oil.
• Add chopped onions, fry till translucent.
• Add chopped tomatoes, fry for few seconds till soft.
• Add 1 tsp red chilli pd, 1/2 tsp haldi pd, 1 tsp coriander pd, 1 tsp garam masala and litle salt(alraedy added in stuffed masala). Fry for 2-3 mins.
• Put all stuffed brinjals. Add all leftover masala. Mix nicely. 
• Cover with a lid and cook brinjals on low flame till done by stirring occasionally.
• Add little water so that the masala doesn't burn.
• Garnish with coriander leaves.
• Serve with Roti or Chapati.

Rava and Wheat flour ladoo

Ingredients:

1. Rava/Sooji -  1 cup
2. Wheat flour - 1 1/2 cup
3. Sugar - 1 cup powdered
4. Cardamon/Elaichi pd - 1 tsp
5. Ghee - 1/2 cup + 4 tbsp to roast
6. Raisins - as required

Method:

• Heat 2 tbsp ghee in a pan.
• Add rava and nicely roast on slow flame till u get nice aroma, remove and keep aside to cool.
• Once cooled coarsely grind just to get nice smooth texture(optional).
• In remaining 2 tbsp ghee roast Wheat flour on low flame till you get nice aroma.
• Mix together rava, wheat flour, pwd sugar, elaichi powder, mix well.
• Heat 1/2 cup ghee and add little by little to the mixture. Keep mixing nicely till u feel you can roll it.
• If the mixture is dry add some more melted ghee and check if you can roll it.
• Add raisins and make ladoos.

Tip: Keep some roasted rava and wheat flour aside, if the mixture appears too smooth to roll, add rava, flour and then make ladoos. 

Tomato Rasam

Ingredients:

1. Tomatoes - 2
2. Tamarind pulp - 1 tsp
3. Haldi - 1/2 tsp
4. Coriander leaves - along with the stem for garnish
5. Salt - as per taste
6. Sugar/jaggery - 1 1/2 tsp
7. Ghee - 1 tbsp
8. Water - 1 cup

For rasam powder:

1. Cumin - 1 tsp
2. Peppercorn - 10-12
3. Methi/Fenugreek seeds - 1/4 tsp
4. Chana dal - 1/2 tsp
5. Whole red chillies - 2

For tempering:

1. Mustard seeds - 1/2 tsp
2. Cumin - 1/2 tsp
3. Hing - a pinch
4. Urad dal - 1/2 tsp
5. Red chillies - 2 break into pieces
6. Garlic - 4 cloves crushed
7. Curry leaves - 8-10 leaves

Method:

• Dry roast all ingredients mentioned for Rasam powder..Cumin, peppercorn, methi seeds, chana dal and red chillies. Roast till you get nice aroma. Once cooled make powder and keep aside. You can even store this powder for some days.
• Blanch tomatoes and make puree.
• Add tamarind pulp and 1 cup water(leftover water from boiled tomatoes) to the tomato puree and keep aside.
• Heat Ghee in a pan.
• Give tempering of mustard seeds, cumin, urad dal, red chillies, garlic, curry leaves and hing. Saute till leaves turn crispy.
• Add tomato tamarind puree along with haldi, 1 tbsp Rasam powder, salt and sugar. Let it come to a boil.
• Garnish with coriander leaves.
• Serve hot with plain rice.

Vegetable Pulao

Ingredients:

1. Cooked Rice - 2 cups
2. Onion - 2 medium finely sliced
3. Cabbage - 1/2 cup shredded
4. Carrot - 1/2 cup chopped
5. French beans - 1/2 cup chopped
6. Cauliflower - 1/2 cup florets
7. Cloves - 4-5
8. Peppercorn - 8-10
9. Green cardamon - 2
10. Cinnamon - 1 small stick
11. Bay Leaf - 1
12. Green chilli - 1 slit
13. Ginger - 1 small piece
14. Garlic - 7-8 cloves
15. Coriander leaves - handful or 1 cup
16. Salt - as per taste
17. Oil - 2 tbsp
18. Ghee - 1 tsp

Method:

• Grind coriander leaves, ginger and garlic to a fine paste and keep aside.
• Heat oil and ghee in a pan, add bay leaf, cloves, peppercorn, cinnamon, cardamon and green chilli and fry for few seconds.
• Add onions and fry till light brown in colour.
• Add ground green paste, fry well till raw smell disappears.
• Add vegetables of your choice. I have taken carrot, french beans, cabbage and cauliflower. Give it a nice stir. Cover with a lid and cook till done.
• Add cooked rice and salt. Mix well, cover with a lid and cook for another 5-7 mins.
• Serve hot with Raita.

Mushroom Tikka Masala without onion and garlic

Ingredients:

1. Mushroom - 1 packet
2. Tomatoes - 3
3. Thick Curd - 3 tbsp
4. Cloves - 3-4
5. Whole green cardamon - 2
6. Peppercorns - 3-4
7. Jeera/cumin - 1/2 tsp
8. Ginger - 1 tsp grated
9. Kasmiri red chilli pd - 1 tsp
10. Red chilli pd - 1 tsp
11. Haldi pd - 1 tsp
12. Coriander pd - 2 tsp
13. Garam masala - 2 tsp
14. Green chilli - 1 chopped
15. Curry leaves - 5-6
16. Salt as per taste
17. Sugar - 1 tsp
18. Oil - 3 tbsp
19. Coriander leaves for garnish

Method:

• Wash mushrooms and cut into two halves if they are big or else keep whole.
• Grind together curd, 1/2 tsp grated ginger, cloves, cardamon, peppercorns, jeera, kashmiri red chilli pd, 1/2 tsp haldi pd and 1 tsp garam masala.
• Take ground paste in a bowl and add salt.
• Marinate mushrooms in this paste and refrigerate for around 1 hour.
• Blanch tomatoes and make puree without peeling off the skin and keep aside.
• Heat 2 tbsp oil in a pan.
• Add marinated mushrooms and fry on medium flame till all masala is coated and mushrooms cooked. Remove on a plate and keep aside.
• In the same pan add 1 tbsp oil, add 1/2 tsp grated ginger, green chilli, curry leaves fry for few seconds.
• Add tomato puree along with red chilli pd, haldi pd, coriander pd, 1 tsp garam masala, salt and sugar. Give it a nice stir.
• Cover with a lid and cook till tomato puree is reduced to a thick paste.
• Add cooked mushrooms, cover and cook for another 7-8 min till oil seperates from the sides.
• Garnish with coriander leaves and serve.

Dry Prawns Kismur

Ingredients:

1. Dry prawns - 1/2 cup cleaned
2. Coconut - 1 cup scrapped
3. Onion - 1 medium finely chopped
4. Red chilli pd - 1 tsp
5. Haldi pd - 1/2 tsp
6. Tamarind pulp - 1 tbsp
7. Coconut oil - 1 tbsp
8. Salt - as per taste

Method:

• Heat coconut oil in a pan, add prawns and fry them till crispy and till you get nice aroma. Then if required break them into small pieces.
• In a bowl take scrapped coconut, add little salt as per taste, red chilli pd, haldi pd, mix well.
• Then add tamarind pulp, chopped onion and mix nicely.
• Add this mixture to the roasted prawns and give it a nice stir.
• For 1-2 mins roast all this mixture on  low flame(optional).
• Garnish with coriander leaves.
• Serve it as a side dish.

Onion Tomato Chutney

Ingredients:

1. Tomatoes - 3 chopped
2. Onion - 1 chopped
3. Urad dal - 1 tsp
4. Coriander seeds - 1 tsp  
5. Whole red chillies - 5-6
6. Haldi - 1/4 tsp
7. Salt  - as per taste
8. Sugar -  a pinch
9. Oil - 2 tbsp

For tempering:

1. Mustard seeds - 1/2 tsp
2. Jeera/Cumin - 1/2 tsp
3. Hing/Asafoetida  - a pinch
4. Curry leaves - 8-10 leaves

Method:

• Heat 1 tbsp oil in a pan. Add urad dal and coriander seeds, fry till you get nice aroma and it is light brown in colour.
• Add chopped onion along with red chillies. Fry for few seconds till translucent.
• Add chopped tomatoes. Fry well for around 7-8 mins till tomatoes become soft.
• Add haldi, salt as per taste and sugar. Mix well. Put off the flame and allow it to cool.
• Grind the onion tomato mixture to a fine paste.
• For tempering heat 1 tbsp oil, add mustard seeds, jeera, hing and curry leaves.
• Add this tempering on the chutney and mix well.
• Serve with idli or dosa.

Veg Seekh Kabab

Ingredients:

1. Raw banana - 1 boiled
2. Potato - 1 boiled
3. Carrot - 1 grated
4. Sweet corn - 1/2 cup boiled
5. Onion - 1 finely chopped
6. Green chilli - 1 finely chopped
7. Coriander leaves - 1 tbsp chopped
8. Ginger-garlic paste - 1 tsp
9. Red chilli pd - 1/2 tsp
10. Haldi pd - 1/2 tsp
11. Garam masala - 1 tsp
12. Amchur powder - 1/2 tsp
13. Cardamon powder - a pinch
14. Cashewnut - 5-6 chopped
15. Besan - 5-6 tbsp
16. Corn flour - 2 tbsp
17. salt as per taste
18. Oil - 3 tbsp
19. Wooden Skewer

Method:

• Boil and smash Raw banana and Potato and keep aside.
• Dry roast Besan and keep aside.
• Soak wooden skewer in cold water for 30 mins and remove on paper towel.
• Heat 1 tbsp oil in a pan. Add chopped green chilli and finely chopped onion and fry till translucent.
• Add ginger-garlic paste and fry till raw smell disappears.
• Add grated carrot and corn and fry for 3-4 mins.
• Add all spice powders chilli pd, haldi pd, garam masala, amchur pd, cardamon pd and salt.
• Mix nicely and fry for another 5 mins. Put off the flame and let it cool.
• Now add smashed banana, potato, coriander leaves,cashewnut pieces. Mix well.
• Add  dry roasted besan and cornflour. Mix nicely to form a dough. If the mixture is moist add more roasted besan.
• Check salt and add if required.
• Divide the dough into equal parts, apply little oil to your palm and roll it into cylindrical shape  and place it on skewer/stick see that it is evenly layered.
• Heat 1 tbsp oil on a non-stick pan, place the skewer on the pan.
• Fry by rotating the skewer after every 2-3 mins so that the kababs are evenly fried till crispy.
• Serve hot with tomato ketchup or Pudina Chutney.

Prawns Biryani

Ingredients:

1. Prawns - 250 gms big/medium sized
2. Basmati Rice - 2 cups
3. Onions - 3-4 large finely sliced
4. Tomatoes - 2 finely chopped
5. Ginger-garlic paste - 3 tsp
6. Green chilli - 1
7. Coriander leaves - handful/1 cup+ some for garnish
8. Mint leaves/pudina - 1/2 cup
9. Curd - 1/2 cup
10. Red chilli powder - 1 tsp
11. Haldi powder - 1 1/2 tsp
12. Everest Biryani masala - 2 tsp
13. Cloves - 3-4
14. Peppercorns - 3-4
15. Cinnamon stick - 1 small piece
16. Bay leaf - 1
17. Shahi jeera - 1/2 tsp
18. Salt as per taste
19. Atta Dough for sealing
20. Water as required
21. Oil - 6-7 tbsp

Method:

• Clean, wash and devein prawns and keep aside.
• Marinate prawns with 1/2 tsp ginger garlic paste, salt, 1/2 tsp haldi pd and keep aside for 15-20 mins.
• Grind pudina,coriander, remaining ginger-garlic paste and green chillies to a fine thick paste.
• Heat 5 tbsp oil in a kadai, fry sliced onions till crispy brown in colour remove it in a bowl, keep some onions for garnish and mix curd to remaining onions to form a thick paste.
• Soak Basmati Rice for half an hour.
• Take a big deep wide mouth vessel, add lots of water and bring it to a boil.
• Add salt, cloves, pepper, cinnamon stick.
• Add soaked rice and cook for 10-12 mins.Strain the rice and spread it on a plate.The rice needs to be 3/4th cooked.The rest of it gets cooked on dum.
• In the same kadai(in which onions were fried) add remaining oil, bay leaf, shahi jeera.
• Then add green paste(step 3) fry till raw smell disappears.
• Now add onion curd paste(step 4)fry for 2-3 mins.
• Add finely chopped tomatoes fry for few seconds.
• Add all spice powders chilli powder,1 tsp haldi powder, everest shahi Biryani masala, salt if required(salt is already added to prawns and rice) fry for 3-4 mins.
• Add marinated prawns and allow it to cook on medium flame till prawns are slightly cooked.
• Now add parboiled rice, garnish with fried onions and chopped coriander leaves.
• Close the kadai with a lid and seal the same with atta dough.
• Allow it to cook on dum for 10-15 mins on low flame.
• Let it cool for 10 mins.
• Mix nicely and serve with raita.

Chicken Bhuna Masala

Ingredients:

1. Chicken - 1/2 kg
2. Onion - 1 small chopped
3. Whole red chillies - 5-6
4. Cloves - 3-4
5. Peppercorns - 4-5
6. Cinnamon - 1 small stick
7. Green cardamon/elaichi - 2
8. Garlic - 6-7 cloves
9. Haldi pd - 1 tsp
10. Curd - 1/2 cup
11. Oil - 3 tbsp
12. Coriander leaves - for garnish
13. Salt as per taste

Method:

• Clean and wash chicken pieces and keep aside.
• Soak red chillies in hot boiling water and keep aside for 10 mins.
• Grind soaked red chillies, chopped onion, cloves, peppercorns, cinnamon, cardamon, garlic, haldi and curd to a fine thick paste.
• In a bowl, take ground chilli-curd paste, add salt.Mix well.
• Marinate chicken pieces in this paste and keep aside for 2-3 hours.
• Heat oil in a pan, add marinated chicken pieces in the pan and stir fry for 3-4 mins.
• Add any leftover marinated masala.
• Cover with a lid and let the chicken cook on low flame for around 20-25 mins.
• Stir in between so that the masala do not stick to the bottom of the pan.
• See that masala is dried and nicely coated to the chicken.
• Garnish with coriander leaves.
• Serve with Roti, rice or paratha.

Dates and Coconut Ladoo

Ingredients:

1. Dates/Khajur - 200gms
2. Dry coconut - 4 tbsp grated
3. Milk - 1 cup
4. Khoya/Mawa - 100gms
5. Cardamon/Elaichi pd - 1/2 tsp
6. Ghee - 2 tbsp
7. Dry fruits - for garnish

Method:

• Deseed the dates and soak in milk for 20 mins.Then grind to a paste.
• Heat ghee in a pan.
• Add 3 tbsp grated dry coconut and fry for 2 mins on low flame.
• Add dates ground paste.
• Add Mawa and mix well.Stir continuously for around 10 mins till all mixture combines together.
• Once the mixture leaves the side of the pan and formed a dough put off the flame.
• Add Cardamon/elaichi pd and mix.
• Add chopped dry fruits.
• Once the mixture is slightly cooled make ladoos.
• Take remaining 1 tbsp dry coconut in a plate and roll ladoos in it.

Egg Masala Curry

Ingredients:

1. Eggs - 4 boiled
2. Onions - 2 chopped
3. Tomatoes - 2 boiled and pureed
4. Cloves - 2-3 nos
5. Peppercorns - 4-5 nos
6. Whole Cardamon/Elaichi - 1
7. Ginger - a small piece
8. Garlic - 7-8 cloves
9. Coriander leaves - handful/1 cup
10. Red Chilli pd - 1 tsp
11. Haldi pd - 1/2 tsp
12. Coriander pd - 1 tsp
13. Garam masala - 1 tsp
14. Salt as per taste
15. Water as required
16. Oil - 3-4 tbsp
17. Coriander leaves for garnish

Method:

• Boil eggs and keep aside.
• Grind chopped onions, cloves, peppercorns, elaichi to a coarsely thick paste.Keep aside.
• Also make a thick paste of garlic, little ginger and handful of coriander leaves.
• Boil 2 tomatoes and make puree.
• Heat 3-4 tbsp oil in a pan.
• Add ground onion paste, fry nicely for around 10 mins on low flame till raw smell disappears and brown in colour. 
• Then add ginger-garlic-coriander paste, again fry for 10 mins till oil seperates from the sides.
• Add tomato puree, mix nicely and fry for few seconds.
• Now add all spices chilli pd, haldi pd, coriander pd, garam masala and salt.Fry well.
• Add little water so that the masala is fried well and not burnt. After 5-7 mins add some more water to make a semi thick gravy.
• Once the gravy starts boiling add boiled eggs(either whole or cut into halves).
• Cover with a lid and cook for 5 mins. 
• Garnish with coriander leaves.
• Serve hot with Rice or Roti.

Chilli flakes-Oregano-Cumin Cookies

Ingredients:

1. Maida/All purpose flour - 1 cup
2. Sugar - 2 tbsp powdered
3. Baking powder - 1/2 tsp
4. Tomato Ketchup - 1 tbsp
5. Chilli flakes - 1 tbsp
6. Oregano - 1 tbsp
7. Jeera/Cumin - 1/2 tsp crushed
8. Unsalted butter/Ghee - 1/2 cup melted and cooled

Method:

• In a bowl take Maida/flour, baking powder,sugar and mix nicely.
• Add chilli flakes, oregano, jeera and tomato ketchup. Mix it.
• Add melted butter/ghee little by little and knead to form a dough.
• Roll small balls and slightly press on top not much.
• Grease the baking tray with little ghee and place the cookies on the tray.
• Preheat oven to 200 degree celcius and bake them for 20 mins.
• Once done let it cool for 10 mins.

Sev

Ingredients:

1. Besan - 2 cups
2. Black Pepper powder - 1/2 tsp
3. Red chilli pd - 1 tsp
4. Haldi pd - 1/2 tsp
5. Hing/asafoetida -a pinch
6. Ajwain/Carom seeds - 1/2 tsp(optional)
7. salt - as per taste
8. Oil - for frying
9. Water - as required

Method:

• In a bowl mix all ingredients Besan, black pepper pd,red chilli pd,haldi pd,hing,ajwain,salt and 2 tbsp hot oil and Mix all nicely.
• Add water as required and knead a smooth dough.Keep aside.
• Take chakri maker/mould and put disk with tiny holes.Grease the mould with little oil.
• Heat oil in a kadai for frying.
• Put dough in the mould.
• Press out thin strands in hot oil.
• Fry for around 2 mins on both sides until done.
• Crispy Sev is ready.

Fish Fry (South Indian style)

Ingredients:

1. Fish - 4 Katla fish pieces(use any fish of your choice).
2. Ginger-garlic paste - 1 tsp
3. Red chilli pd - 1 tsp
4. Haldi pd - 1 tsp
5. Coriander pd - 1 tsp
6. Lemon juice - 1 tbsp
7. Oil - 2 tbsp
8. Salt - as per taste
9. Coriander leaves - for garnish

Method:

• Clean and wash fish pieces.
• Mix ginger-garlic paste, red chilli pd, haldi pd, coriander pd, lemon juice and make a thick paste.
• Apply this paste all over the fish on  both sides. Keep aside for 20 mins.
• Heat oil in a pan, place fish pieces and fry on both sides till crispy for around 3-4 mins.
• Garnish with coriander leaves.

Rava Ladoo

Ingredients:

1. Rava/Sooji -  1 cup
2. Coconut - 1/2 cup grated
3. Sugar - 1/2 cup powdered
4. Cardamon/Elaichi pd - 1 tsp
5. Milk - 1/2 cup approx. or as required
6. Ghee -  4-5 tbsp
7. Raisins - as required

Method:

• Heat 2-3 tbsp ghee in a pan.
• Add rava and nicely roast on slow flame till u get nice aroma, remove and keep aside to cool.
• In remaining ghee roast grated coconut.
• Coarsely grind rava and coconut seperately so that you get nice smooth texture(optional).
• Mix together rava, coconut, pwd sugar, elaichi powder, mix well.
• Put off the flame and add little by little milk.
• Keep mixing nicely till u feel you can roll it. If required just sprinkle more milk.
• Add raisins and make ladoos.
• Once ladoos are rolled they will appear smooth in texture but once cooled just shape them again.

 Tip: Keep some roasted rava and grated coconut aside, if the mixture appears too smooth to roll, add rava, coconut and then make ladoos.

Nankhatai

Ingredients:

1. Maida - 1 cup
2. Sugar - 1/2 cup powdered
3. Ghee -  1/2 cup melted and cooled
4. Cardamon/Elaichi powder - 1/2 tsp
5. Baking powder - 1/2 tsp

Method:

• In a bowl sieve the maida and baking powder.
• Add powdered sugar, cardomon/elaichi pd and mix well.
• Then add melted ghee little by little kneading it to a dough consistency(it might not be a perfect dough).
• Roll small balls out of them and slightly press them on the top not much.
• Grease the baking tray with little ghee and place the cookies on the tray.
• Pre-heat oven to 200 degree celcius and bake them for 20-25 mins.Check after 20 min cookies will turn light brown in colour.
• Once done let it cool for 10 mins.

Egg Pulao

Ingredients:

1. Eggs - 4 Boiled
2. Rice - 2 cups soaked for 1/2 an hour
3. Onions - 2 finely sliced
4. Tomatoes - 2 finely chopped
5. Red chilli pd - 1 tsp
6. Haldi pd - 1 tsp
7. Everest biryani masala - 2 tsp
8. Bay leaf - 1
9. Curd - 2 tbsp
10. Coriander leaves - 1 small cup
11. Garlic - 6-7 cloves
12. Ginger - small piece
13. Green chilli - 1
14. Oil - 3 tbsp
15. Water - 4 cups (double the quantity of rice)
16. Salt as per taste

Method:

• Grind coriander leaves, garlic, little ginger and green chillies to a thick paste and keep aside.
• In a pressure cooker add oil, add bay leaf, finely sliced onion and fry till light brown in colour.
• Add coriander-garlic-ginger-green chillies paste and fry till the raw smell disappears.
• Add tomatoes and fry for 2-3 mins.
• Add all spices Chilli pd, Haldi pd, Everest biryani masala and salt.
• Add curd and mix well.
• Add boiled eggs, mix nicely and saute for 2 mins on low flame.
• Add rice and mix well.
• Add hot water and give it a nice stir.
• Check salt. Cover the lid of the pressure cooker.
• Take 4 whistles. Put off the flame and let it rest for 10 mins.
• Mix well before serving.
• Serve hot with Raita.

Methi Chicken

Ingredients:

1. Chicken - 1 kg
2. Onions - 4  finely sliced
3. Tomatoes - 2  pureed
4. Methi leaves - 1 cup
5. Curd - 4 tbsp
6. Ginger-garlic paste - 2 tbsp
7. Coriander leaves - handful or 1 cup
8. Green chilli - 1 slit
9. Haldi powder - 2 tsp
10. Red chilli pd - 2 tsp
11. Coriander powder - 2 tsp
12. Garam masala - 2 tsp
13. Bay leaf - 1
14. Salt - as per taste
15. Sugar - a pinch
16. Oil - 5 tbsp
17. Water - 1/2 cup approx

Method:

• Clean and wash chicken pieces.
• Make thick paste of 1 tbsp ginger garlic paste and coriander leaves by adding very little water.
• Marinate chicken with ginger garlic coriander paste,1 tsp haldi pd,1 tsp chilli pd and salt and keep aside for 1-2 hrs.
• Take cleaned and washed methi leaves in a bowl,add little water, salt and pinch of sugar to it and keep for 15 mins and squeeze out all water.
• In a kadai, heat around 3 tbsp oil and fry finely sliced onion till crispy brown in colour. Take it in a bowl and mix 4 tbsp curd to it. Mix nicely to form a paste and keep aside.
• In the same oil, add methi leaves, fry till crispy, remove and keep aside.
• Heat the remaining oil, add bay leaf, 1 tbsp ginger garlic paste, green chilli.
• Add tomato puree and fry for 3-4 mins.
• Add onion curd paste and fry for few seconds.
• Add spice powders 1 tsp haldi pd, 1 tsp chilli pd, coriander pd, garam masala. Saute for 2-3 min.
• Add marinated chicken, mix well cover with a lid and allow it to cook until chicken is 3/4th done.
• Add little salt if required ( while marinating chicken salt is added).
• You can add little water.( as per the consistency of gravy required).
• Now add fried methi leaves and cook till chicken turns soft.
• Serve with Roti, Rice or Paratha.

Palak Paneer Bhurji

Ingredients:

1. Palak - 3 small bunches washed and chopped finely
2. Paneer - 200 gm grated
3. Onion - 2 medium sized finely chopped
4. Tomato - 1 finely chopped
5. Garlic - 6-8 cloves finely chopped
6. Green chillies -2 finely chopped.
7. Jeera/cumin - 1 tsp
8. Coriander powder - 1 tsp
9. Red chilli pd - 1 tsp
10. Haldi powder - 1/2 tsp
11. Garam masala - 1 tsp
12. Salt - as per taste
13. Coriander leaves- for garnish
14. Oil - 2 tbsp

Method:

• Heat oil in a kadai/pan.
• Add Jeera, green chillies, garlic and fry well.
• Add onion and saute for few seconds till translucent.
• Add tomatoes and fry for few seconds.
• Add all spices coriander powder, red chilli pd, haldi pd, garam masala, salt and fry well for 2-3 mins.
• Now add chopped Palak. The leaves will drain out some water so increase the flame and cook till all the water dries up.
• Add grated Paneer, mix well and allow it to simmer for 2-3 mins.
• Garnish with chopped coriander leaves.
• Serve with Roti, rice or paratha.

Coconut Nankhatai

Ingredients:

1. Maida - 1 cup
2. Sugar - 1/2 cup powdered
3. Ghee -  1/2 cup melted and cooled
4. Dry coconut -1 cup grated and coarsely crushed
5. Cardamon/Elaichi powder - 1/2 tsp
6. Baking powder - 1/2 tsp

Method: 

• In a bowl sieve the maida and baking powder.
• Add powdered sugar, cardamon/elaichi pd and mix well.
• Add 1/2 cup coarsely crushed dry coconut.Mix.
• Then add melted ghee little by little kneading it to a dough consistency (it might not be a perfect dough).
• Roll small balls out of them and slightly press them on the top not much.
• Take remaining 1/2 cup coarsely crushed dry coconut pd on a plate, roll cookies in it.
• Grease the baking tray with little ghee and place the cookies on the tray.
• Pre-heat oven to 200 degree celcius and bake them for 20-25 mins.Check after 20 min cookies will turn light brown in colour.
• Once done let it cool for 10 mins.