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.