Crispy Chicken

Chicken Leg – 6 no.

Milk – 200gm

Vinegar – 3 tsp

Salt – to taste

Pepper powder – 4tsp

Cumin powder – 1tsp

Ginger paste – ½ tsp

Garlic paste – ½ tsp

Maida – 4 tbsp

Semolina – 1 tbsp

Oil – deep fry

1.    Take the chicken and clean it nicely.

2.    In a deep bowl add milk, vinegar, salt, pepper(2tsp), cumin powder, ginger paste, garlic paste, salt, chicken and marinate it in the fridge for at least 1-2 hrs or you can keep it for over night also.

3.    Keep the kadai on the gas and heat the oil.

4.    In a clean plate add maida, semolina, salt, pepper powder (2tsp), and mix well.

5.    Now take the chicken and roll in the maida mixer well.

6.    Deep fry it in medium heat.

7.    When become golden brown its ready to serve with Biryani, roti, naan etc.

Drumstick Sambar

• Toor dal – 1 cup
• Drumstick – 1 cup(cut into 2cm long)
• Shallot or small onion – 10 -12 no.(full)
• Onion – 1sliced
• Tomato – 3 chopped
• Tamarind – small lemon size
• Sambar powder – 2 tsp
• Turmeric powder – ¼ tsp
• Asafetida – ¼ tsp
• Mustard seeds – 1tsp
• Urad dal – 1tsp
• Fenugreek seed – ¼ tsp
• Coriander leaves – as required (chopped)
• Curry leaves – 1 string
• Salt – to taste
• Oil – 2 tbsp

1. In the pressure cooker add the toor dal, turmeric powder, sliced onion, tomatoes, asafetida a pinch and 2 cups water.
2. Mean while soak the tamarind in the water.
3. In a kadai add the oil, when become hot add mustard, urad dal, cumin and fenugreek seeds.
4. When it starts to crackle add curry leaves, shallot and the drumstick.
5. When onion become pink add the sambar powder and salt.
6. After 1 or 2 min add the tomato let it mash nicely.
7. In mean time the drumstick will also cook nicely if not add some water.
8. Now add the tamarind water, let it boil for a min. Now add the boiled toor dal, if you want you can mash it lightly.
9. Let it boil for some time and check the seasoning
10. Now off the stove and put the coriander leaves over it. Ready to serve.

Tips:

1. I used shallot here you can also use the regular onion, but the shallot gives more taste.
2. You can use any vegetable and in any combination but all together 1 cup, but if you are using ladies finger fry it in little oil.
3. Sambar powder you can make at home. I used Shakti sambar powder

Dry fish curry or Nethili fish curry

Nethili fish

This a dry recipe made of dry fish. Actually I thought of making some thing else and resulted in this, new invention. You can have this as a side dish for any thing even for bread, dosa, sambar, rasam, chappati, phulka etc.

• Dry fish – 12 -13 pieces (Nethili fish)
• Onion – 4 (finely chopped)
• Tomato – 2 (finely chopped)
• Coconut – 5-6 small pieces
• Tamarind – ¼ lemon size
• Chilly powder – ½ tsp
• Cumin seed – ½ tsp
• Turmeric powder – ¼ tsp
• Ginger-Garlic paste – 2 tsp
• Oil – 3-4 tsp (recommended coconut oil) 
• Salt – to taste

1. Soak the fish in water for 10-15 min.
2. Wash the dry fish nicely with generous amount of water.
3. In the mixer grind the coconut with tamarind to a nice paste, keep it aside.
4. Now in a wok add oil, let it heat.
5. Add cumin seeds, when it starts to crackle add the fish, fry it nicely.
6. Add onion. When it becomes light brown add ginger-garlic paste.
7. Now add the chopped tomatoes and all the masalas, let it cook.
8. When the tomatoes mash well add the ground paste, now taste the seasonings and adjust according to your taste.
9. When oil oz out, the curry is ready to serve hot with rice as a side dish. 

Brown chutney or Sweet chutney

This chutney is made of tamarind, jaggery, dates etc. This can be used for any chat item like Pani Puri, bhel puri, sev puri, aloo tikki, and even you can eat for chapatti, puri, samosas etc, as a side dish.

• Tamarind – ½ cup(seedless)
• Dates - ½ cup(seedless)
• Jaggery - ½ cup
• Red chilly – 2 or even 3 also up to your taste
• Dry ginger – ½ tsp (Sounth powder)
• Cumin seed powder – 1tsp
• Coriander seeds – 1 tsp
• Black salt – to taste (Kala namak)

1. On the stove, keep a wok add tamarind, dates, jaggery and dry chilli with some water.
2. Let it boil for 5min.
3. Let it cool.
4. Now in a mixer add this with all other ingredients.
5. Make a nice paste and filter it and taste it, if you requires any thing you can add now.
6. Store this chutney in a air tight bottle and use it for any thing as a side dish.

Lehriya Mirch

This dish is inspired by Masterchief India.  

• Maida – 1cup
• Refined Oil – For frying
• Ajwain – 1 tsp
• Salt – 1/2tsp
• Ghee – 70 gm
• Onion – 1 large (minced)
• Ginger – ½” piece
• Green chilli – 1 nos. (finely chopped)
• Lamb mince – 250 gms
• Cashew nuts – 5-6pieces
• Green peas – 1/3cup (boiled)
• Salt – to taste
• Black Pepper powder – to taste
• Jodhpuri mirch or Jalapeno peppers – 4no.s (slit and deseeded)
• Egg  - 1 no.(beaten)

1. Knead a dough using maida, oil, salt, ajwain along with water into a stiff dough. Keep aside.
2. In a wok fry onions in ghee till brown, then add ginger and chopped green chillies. Cook further and season it.
3. Add minced meat and brown thoroughly, stirring all the time to prevent sticking. Cool when cooked. Break up lumps if any, then add roasted cashew bits, tender green boiled peas, salt and pepper.
4. Stuff the cooled kheema into deseeded Jodhpuri mirch.
5. Roll the dough and cut into long strips (3/4” wide) with a pizza cutter or knife. Systematically wrap the chillies sealing as you go along with beaten egg.
6. Heat oil in a kadhai and deep fry till crisp and golden brown, then drain on absorbent paper towels and serve with chutney.


Note: 
         1.If you want this dish for vegetarian people, you can use mashed potato instead of minced meat.   
         2.  To increase the value you can add more vegetables or panner also.
         3. Do not deep fry in high heat , do it medium or low heat.
         4.  For outer cover make thin strips.

NLCI Bhunna Channa

You can have this with chappati, naan, puri, rumali roti, pulav etc.

• Kabuli Channa - 2 cup (Boiled)
• Coriander seeds - 2tbsp
• Cloves - 3 no.
• Bay leaves - 2 no.
• Cardamom - 3 no.
• Cashewnuts - 6-7 no.
• Sesame - 2 tsp
• Cinnamon - 2 pieces
• Black pepper - 1 tsp
• Aniseed - 1tsp
• Coconut powder - 2 tsp
• Onion - 4 no.
• Mint leaves - ½ cup
• Coriander leaves - ½cup
• Ginger-garlic paste - 2 tsp
• Tomato - 2 no. (Chopped)
• Red chilly powder - 1 tsp
• Termaric powder - ½ tsp
• Garam masala - ½ tsp
• Salt - to taste
• Oil - As required

1. In a pan dry roast Coriander seeds, clove, bay leaves, cardamom, cashew nuts, sesame, cinnamon, black pepper and  aniseeds.
2. Saute'e  1 onion julians  in 1tsp oil.
3. Now make a paste of dry roast items, fried onion, mint leaves and Coriander leaves.
4. In another wok add oil, chopped onion soute it nicely and add ginger-garlic paste.
5. After 2-3 mins. add tomato saute'e it till oil comes out.
6. Now add red chilly powder, termaric powder, garam masala powder and boiled channa, fry for some time then add the grind paste. Let it boil till the raw smell goes and when the oil comes out it is ready to serve.

Note: If you want it more spicy you can increase the quantity of red chilly powder.

Egg Potato masala

It is non vegetarian dish.  We can serve this as a side dish with roti, naan, bhatura, dosa, rice varities, rasam etc

• Egg - 4
• Potato - 4
• Shallot or Small Onion - 5-6
• Pepper - 1 tsp
• Garlic - 5-6
• Green chilly - 4
• Mustard seeds - ½ tsp
• Curry leaves - as required
• Red chilly powder - 2 tsp
• Salt - to taste
• Oil - as required

1. Boil the egg  and keep it separately. Cut this in to 8 pieces
2. Boil the potato till 3/4th done and keep aside. Cut this in to 8 pieces
3. Take onion, pepper powder, garlic and chilly , now pond this and keep separately.
4. Heat a wok and add oil. Now add mustard and curry leaves.
5. When it starts to splutter add the pond masala, salt and chilly powder and cook it nicely till raw smell goes.
6. Now add potato and mix  with little water, so that the potato cooks well.
7. Now add the egg and mix once more and now it is ready to serve hot.

Stir fry Mixed Vegetable

It is an Indian style cooking made from all type of vegetables. Some pre-preparations are there if you do it then it is very easy to do. You can do it one day before it self and keep it in the fridge, then it will be easy to do.

• Onion - 2 (Finely Chopped)
• Tomato - 3 (finely chopped or grated)
• Ginger-garlic paste - 2 tsp
• Beans - 50 gm (julians)
• Peas - 50 gm(julians)
• Carrot - 50 gm(julians)
• Cabbage - 50 gm(julians)
• Capsicum - 50 gm(julians)
• Cauliflower - 50 gm(julians)
• Potato - 50 gm(julians)
• Turnip - 50 gm(julians)
• Corn kernels - 20 gms
• Spicy Shahi Paste - 1 cup
• Garam Masala - 1 tsp
• Salt - to taste
• Oil - 2 tsp
• Coriander leaves - To garnish
• Whole garam masala - As required
• Turmeric powder - 1/2 tsp

1. Heat oil in the wok and  add the whole garam masala.
2. When the aroma comes add the onion, let it become light brown and then add the tomatoes and salt so that the tomatoes mash faster.
3. Now add all the vegetables, cover with lid and simmer it, so that the vegetables cook fast.
4. When it is cooked add the spicy paste and all other dry masalas including salt.
5. Let it cook for some time till the raw smell goes.
6. If you want the gravy add water and let it boil for few min.
7. Now garnish with coriander leaves.
8. Ready to serve with chappati, puri, naan etc.

Note:

1. You can boil the vegetables separately and add to this in 3rd step.
2. If you want any other vegetable you can add.
3. If you want coconut paste, add it in 6th step.
4. You can add mushrooms, paneer, tofu etc.

Corn fritters recipe

• All-purpose flour or Maida – 2 cup
• Baking powder - 1 tsp
• Pepper Powder – to taste
• Salt – to taste
• Egg - 1
• Milk – ½ cup
• Oil – 2 tsp
• Corn kernel – 1 cup

1. Heat oil in a heavy wok.
2. In a bowl, combine flour, baking powder, pepper powder and Salt.
3. Beat together egg, milk, and oil; stir into flour mixture.
4. Now mix in the corn kernels.
5. Drop fritter batter by spoonfuls into the hot oil, and fry until golden brown.
6. Drain on paper towels.
7. Ready to serve.

NOTE: By this you will get 24 pieces

Methi chutney

Methi chutney! it will be acquired in taste. No not at all. If you have it onceyou will think of making it again & again.In this recipe toor dal will change the taste.

• Fenugreek or Methi leaves - 1 cup
  


• Yellow pigeon peas or Toordal - 1/2 Cup


• Tomato - 2 medium


• Red chilly - 2


• Pepper - 1tsp


• Cumin seeds - 1tsp


• Coconut - 1Cup


• Salt - to taste


• Oil - 1 tsp

1. In a wok put 1 tsp of oil and fry the methi leaves and tomatoes separately.


2. In another pan dry roast toor dal, dry chilly, pepper and Cumin separately.


3. Now in the mixer grinder first grind the dry roasted ingredients then the fenugreek leaves and tomatoes.


4. Now it is ready to serve.

Drumstick, brinjal & cauliflower chops

• Onion - 200gms (chopped)
  
• Tomato - 200gms (chopped)
• Brinjal -  200gms (cubes)
  
• Drumstick - 2 no.(chopped)
• Cauliflower - 1 cup (break into florets)
• Ginger - garlic paste - 1 tsp
• Coconut - ¼ cup
• Green chilly - 2 no.
• Coriander powder - 3 tsp
• Chilly powder - 2 tsp
• Termaric powder - ¼ tsp
• Tamarind paste - 4 tsp
• Fennel seeds - 1 tsp
• Pepper powder - ½ tsp
• Salt - to taste
• Oil - 4 tbsp

1. Grind cocnut, green chilly and fennel seed ½ tsp.
2. In an wok put oil, when it become hot add fennel seed.
3. Now add onion,when it become transparent add ginger-garlic paste.
4. when the raw smell goes add tomato and little salt so that it cook fast.
5. When tomato is cooked add all the chopped vegetables.
6. Fry it for some time and then add chilly powder, coriander powder and termaric powder.
7. Add some water so that the vegetables cook.
8. When the vegetable cooked add the coconut paste and the tamarind paste.
9. When oil comes in the side add the pepper.
10. It is ready when it become thick.

Spicy Punjabi Chaane Ki Dal

It is a famous dish of Punjab. It is a spicy dal which goes well with roti, white rice etc.

• Chaane ki dal or Split chick pea - 1 cup


• Onion - 2 (grind it)


• Garlic - 10-12 pods


• Tomatoes - 2no. (crushed)


• Ghee - 6-7 tsp


• Green chilly - 1 no.


• Cumin seeds - ½ tsp


• Salt - to taste


• Chilly powder - ½ tsp


• Turmeric powder - ½ tsp


• Garam masala - ½ tsp


• Coriander leaves - As required (Chopped)

1. In a pressure cooker put the dal along with 3½ cup water and pinch of chilly powder, pinch of turmeric powder. 3 -4 whistle  and after 4th whistle put on to sim for 10 to 15 mints and switch it off.


2. In a kadai add ghee, when it is hot add cumin seeds
   


3. when it starts to crackle and gridded onion paste and  garlic till the onion turns brown.


4. Add the crushed tomatoes, cook all together for 5 mints the green chillies, chilly powder, turmeric powder and he remaining salt.


5. Transfer the entire masala in to the cooker and add water if required, make sure that the add water should be boiled give for 1 whistle and put it to sim for some time.


6. At last add the garam masala and coriander leaves and serve hot.

Dal Makhani

• Yellow pigeon peas or Toor dal - ½ cup


• Split green gram or moong dal - ½ cup


• Onion – 1 No. (Grated)


• Green chilies – 2 No (sliced)


• Ginger grated - ¼ tsp


• Coriander finely chopped - ½ tbsp


• Cumin seeds - ½ tsp


• Red chilly powder - ¼ tsp


• Butter - 3-4 tbsp

1. Wash both the dal well and soak it for 30 minutes.


2. Now pressure cooks it till soft but not overcooked. (Approx. 3 whistles)


3. While hot, mash a little with the back of a spoon.


4. Heat butter in a deep pan. Add cumin seeds, allow spluttering.


5. Add onion, ginger and green chilies.


6. Stir fry till soft, add masalas i.e. red chilies and salt , now add dal, mix well.


7. Bring to a boil. Simmer for 3-4 minutes.


8. Garnish with chopped coriander and lemon juice.


9. Serve hot with rice, rotis, etc.

Paneer Tikka

• Panner - ½ kg (cut into cubes of 3 cm)
• Onion - 2 (Cut into cubes)
• Tomato - 2 (Cut into cubes removing the seeds)
• Capsicum - 1 (Cut into cubes)
• Spinach- 1 bunch (Boiled)
  
• Ginger paste - 2 tsp
• Garlic paste - 4 tsp
• Red chilly powder - 1 tsp
• Green chilly - 3 No.
• Mint leaves - 1 small bunch
• Cream - 3 tsp
• Corn flour - 2 tsp
• Chick pea flour - 3 tsp (fried)
• Lemon juice - 3tsp
• chat masala powder - 1 tsp
  
• Salt - to taste
• Oil - as required
• Tooth pick - as required

1. In a vessel add 2 tsp ginger paste, garlic paste, salt, red chilly paste, 1 tsp lemon juice and panner mix all together and keep it a side for 15 mints to marinate.
2. Now in a blender add boiled spinach, green chilly and mint leaves, blend this into nice paste.
3. After 15 mints remove the panner from the marination and discard the excess liquid.
4. In a bowl add cream, spinach paste, 2 tsp ginger paste, cornflour, chickpea flour, salt, remaining lemon juice and 2 tsp oil. mix well.
   
5. Gently apply this mixture over the panner and keep aside.
6. Now in the remaining mixture add the onion, tomato and capsicum, apply all over it.
7. Place the panner and the vegetable on the high rack  on microwave safe plate and grill for 15 - 20 mints. till brown on all sides.
8. Reposition it frequently .
   
9. Take the tooth pick and arrange one by one, first capsicum then tomato, onion and panner. Arranging is your choice.
10. Now sprinkle chat masala and serve it hot.

Kadi with Pakora

Kadi

• Chick pea flour - ½ cup


• Curd - 2 cups


• Red chili powder - 1 tsp


• Turmeric powder - ½ tsp


• Salt - to taste


• Water - as required


• Oil - 2 tsp


• Onion - ½ cup (length wise)


• Ginger- ½tsp (chopped)


• Tomato - ½ cup (chopped)


• Green chilly - 2 No. (chopped)


• Cumin seeds - ½ tsp


• Fungreek - ½ tsp

Pakora

• Chick pea flour - 1 cup


• Potato - ½ cup (chopped)
  


• Onion - ½ cup (chopped)


• Red chilly powder - ½ tsp


• Garam masala - ½ tsp


• Salt - to taste


• Coriander powder - ½ tsp


• Water - ¾ cup


• Ginger- ½tsp (chopped)


• Oil - to deep fry
  

1. For pakora: In a vessel put all the ingredients except oil mix well and make as pakora and deep fry it. And keep it a side.


2. To make kadi: In a kadai put oil, when it hot add cumin seed and fungreek seeds, let it crackle.


3. Now add ginger pieces, onion and green chilly let it soute' till raw smell goes.


4. Add the tomatoes and little salt so that it mashes quickly.


5. In another vessel put the curd, gram flour, red chilly powder, turmeric powder, salt and water as required, weep it nicely.


6. Now in the tomato mixture add this curd mixture and mix well.


7. Let it boil till it thickens.


8. Now add the pakora in this kadi and garnish it and serve it with hot rice.

Butter Paneer

It just tempt your taste buds with there creamy paneer pieces floating in tomato gravy. It goes well with hot  naan or paranthas.

• Paneer – 250grm (cut into cubes)
• Butter – 2 tbsp
• Tomato puree – 1 cup
• Ginger-garlic paste – 1 tbsp
• Cashewnut paste – 2 tbsp
• Cream – ½ cup
• Tomato sauce – 1 tbsp
• Red chilli powder – ½ tsp
• Garam masala powder – ½ tsp
• Sugar – ½ tsp
• Salt – to taste
• Pepper – to taste
• Coriander leaves - as required(finely chopped)

1. In microwave safe bowl add butter and melt it at 100% power for 1 min.
2. Now add tomato pure, ginger-garlic paste, tomato sauce, sugar, garam masala powder,  red chilli powder, salt and pepper and microwave at 100%  for 5 - 6 min.
3. Stir in between.
4. Add cream, cashew nut paste,water as required and microwave covered at 80% power for 3 - 4 min.
5. Lastly add panner pieces and microwave covered at 80% power for 2 - 3 min. Standing time of 2 - 3min. is given.
6. Garnish with coriander leaves and serve hot.

Low fats: Amaranth curry (Thandu kerai)

• Amaranth – 3 bunches (Chopped)


• Salt – 1 tsp


• Oil – 1 tsp


• Mustard – 1 tsp


• Black gram dal – ½ tsp


• Green chilies – 3

1. Heat the oil.


2. Add mustard seeds, black gram and split red chilies and fry.


3. When the dal turns light brown add chopped amaranth leaves, water and salt. Cook till soft.

Low fats: Grilled Fish

• Fish – ¼ kg


• Ginger – 1 piece (Paste)


• Lemon – 1 medium size


• Salt – to taste


• Red chilies – to taste


• Food colour – orange(Optional)


• Ajwain or Omum – ¼ tsp

1. Wash the fish pieces nicely.


2. Make a masala with ginger paste, lemon juice, salt, chilly powder, color and Ajwain. Rub over each fish and leave it to marinate for 1 to 2 hours.


3. Grill the fish or bake them in oven at 375 degree faranite or can be cooked in non stick pan with lid.


4. Serve hot, garnished with lemon slice. Onion rings, coriander leaves or ketchup or mint chutney or as desired.

Low fats: Sprouted green gram pachadi

• Sprouted green gram – ½ cup


• Onion – 1tsp (finely chopped)


• Coriander leaves – ¼ bunch


• Dry red chilies – 4 (Chopped)


• Curds – ½ cup


• Mustard – ½ tsp


• Oil – ½ tsp

1. In a big bowl mix green gram, coriander leaves, onion and curds.


2. In a pan heat oil. Add mustard and chilies.


3. Add this to the curd mixer and mix with salt and serve it chilled.

Mutton Chukka or Mutton dry

• Mutton - 1/2 kg


• Ginger - garlic paste - 2 tsp


• Salt - to taste


• Fennel seed or sonf - 1/2 tsp


• Termaric - 1/2 tsp


• Red chilly powder - 2 to 3 tsp


• Garlic powder - 1tsp


• Coriander powder - 3 tsp


• Oil - 2 tbsp

1. In a pressure cooker put mutton, ginger-garlic, salt and termaric powder. Give 4 to 5 whistle and keep in sim for 5 minutes.


2. In a wok put oil, when it is hot put fennel seed and the boiled mutton  and put all other ingredients.


3. Cook it till dry.


4. Now it is ready.