Mughalai Chicken

Ingredients

1/2 kg boneless chicken cut into med size pieces

For marinate

2 " piece ginger

8-10 garlic flakes

8 dry red chillies

4 cloves

1" piece cinnamon

1 tsp cumin seeds

1/4 cup hung curd

salt to taste

Other ingredients

2 large onions sliced

2-3 sprigs of curry leaves

2 tbsp oil

2 tsp ghee

coriander leaves for garnishing

Method

• Grind all the ingredients stated under marinate without adding water
• Marinate the chicken with ground paste and refrigerate for 30 minutes
• Heat oil and ghee in a pan and fry onion till dark brown,then add curry leaves
• Add the marinated chicken and fry till the ghee oozes out
• Add 1/2 cup water and cook till done,add salt if needed
• Garnish it with coriander leaves and serve hot with steamed rice

Coconut Burfi

This is one of the traditional recipe which I learnt from my mom , it's to good to taste and perfect for the festive season coming up....Do try this recipe and enjoy !

Ingredients

1 & 1/2 cup coconut scraped
1/4 cup cashews 
1 cup sugar
2-3 cardamom (deseeded and powdered )
1/2 cup water
3 tbsp ghee
1/4 cup desiccated coconut (for rolling the burfi (opt)


Method

• Grind the scraped coconut with cashew nut without adding water coarsely
• Mix sugar with 1/2 cup of water and heat till syrup is formed 
• Add the ground mixture to the syrup and stir constantly till the mixture thickens 
• Add 2 tbsp of ghee,cardamom powder and continue turning over till it forms a lump
• Grease a round small plate with ghee and spread the mixture on it evenly and it should be thick
• cut into squares or any shape u desire such as a diamond shape with a knife or a spatula
• Allow it to cool for 15 minutes and then separate the pieces and store in a air tight container and serve .
• Roll in desiccated coconut (this is optional and can be rolled only with desiccated coconut ) 
  

Peas Tikkis

Ingredients

1 cup boiled green peas

1 cup puffed lotus seeds(makhanas)

2 green chillies finely chopped

2 tbsp cashewnuts

1 tsp grated ginger

1/2 tsp pepper

1 tsp garam masala powder

2 tsp of crushed green cardamom

salt to taste

2 tbsp oil

Method

• Heat 2 tsp oil in a kadai, add lotus seeds and fry for 5 minutes
• Add cashews and fry till light brown in colour and keep aside
• In the same pan add boiled peas and fry for a couple of minutes and keep aside
• Grind lotus seeds and cashews to a fine powder
• Grind green peas and green chillies to a fine paste
• Heat 1 tsp oil in a pan,add ginger and fry for a minute then add the paste,salt,pepper,garam masala powder and crushed green cardamom powder and fry for a couple of minutes 
• Take this out in a bowl and allow it to cool
• Make small balls of it and flatten them 
• Shallow fry these tikkis in remaining oil till golden brown and crisp on both the sides and serve hot with ketchup

Gobi Simla Mirch(Cauliflower with capsicum)

Ingredients

2 cups of cauliflower cut into med size florets

1 capsicum finely chopped

a pinch of turmeric powder

1 tsp cumin seeds

1/2 cup finely chopped onion

1/2 tsp ginger-garlic paste

2-3 green chillies slit

1/2 tsp garam masala powder

1/2 tsp red chilli powder

1 tsp kasoori methi

2 tomatoes chopped

2 tbsp tomato ketchup

salt to taste

4 tsp oil

chopped coriander for garnishing

Method

• In a pan, put salt and turmeric and boil cauliflower in it till half done,Drain it and keep aside
• Heat 2 tsp of oil in a pan and  shallow fry cauliflower till golden brown and then keep aside
• In the same pan shallow fry the capsicum till tender and keep aside
• Heat the remaining oil in the same pan, add cumin seeds and when it crackles add onion and fry till translucent 
• Add ginger-garlic paste and green chillies and fry till light brown
• Then add garam masala powder,chilli powder,kasoori methi and fry and then add chopped tomatoes and fry till it gets mashed
• Now add cauliflower,capsicum and salt and fry for 2 minutes 
• Lastly add tomato ketchup and fry for a while and garnish it with coriander leaves 
• Serve Hot with Roti

Nutty Choco-Vanilla Balls

Ingredients

1 cup milk powder

1 cup sugar

1/2 cup butter

1/2 cup water

2 tbsp cocoa powder

1/4 cup chopped cashews

1/2 cup finely chopped cashews

2 bars of white chocolate 

Method

• Heat water in a pan then add sugar and keep stirring it till sugar gets melted and becomes a thick sugar syrup
  
• switch off the flame and add butter and mix it well
  
  Sieve Milk powder and cocoa powder together
  
  Now mix milk-cocoa powder to the sugar syrup little by little and keep stirring it
  
  Now switch on the gas and stir well till the forms a lump as shown in the picture below and it leaves the sides
  
  Now add 1/4 cup chopped nuts,turn off the flame
  
  grease a small plate with butter and spread this mixture evenly
  
• Allow it to cool so that it sets well and then make small round shape balls of it
• For the outer covering, cut the white chocolate into small pieces
• Take a pan with 1/4 cup of water and boil it and lower the flame
• Take a slightly bigger metal bowl and put the white chocolate bits in it and place it on the pan of hot water in such a way that the bottom of the bowl does not touch the water( double boiler)
• Stir it and the white chocolate will melt slowly, when almost melted and switch off the flame and keep aside
• Spread finely chopped cashews in a plate
• Dip the chocolate balls in melted white chocolate and then roll it in finely chopped cashewnuts and keep aside for half an hour and then serve or store it....

Garlic & Paneer Naan

Ingredients

For the dough

1/4 cup suji(rawa)

1/4 cup water

1 tsp sugar

2 cups maida

enough water for kneading

1 tsp baking powder

salt to taste

For the stuffing

3 tbsp garlic finely chopped

1 cup grated paneer

1 tsp pav bhaji masala powder

3-4 green chillies finely chopped

2 tbsp coriander leaves finely chopped

salt to taste

2 tsp oil 

Method

For the dough

• Mix suji with 1/4 cup of water and sugar,mix it and keep aside for 10 minutes
• In another bowl,sieve maida with baking powder and salt
• Take the sieved Maida,suji mix,and enough water in a bowl to make a semi soft dough and keep aside for 10 minutes

For the stuffing

• Heat oil in a pan, add green chilli and 2 tbsp garlic and fry till light brown, then add 1 tbsp of coriander leaves,pav bhaji masala powder and fry for a minute
• Add grated paneer,salt and mix it well 
• Switch off the gas and allow it to cool 
• For the Naan
• Divide the dough into 8 equal portions

• Take one medium size portion of the dough and press it on the palm and flatten it 
  
  Now put stuffing on the dough and close it
  
  Flatten it again and roll it with the help of a rolling pin applying little flour to a semi-thick oblong shape or any desired shape, sprinkle chopped garlic and coriander leaves and sprinkle Maida on it evenly and roll it just once so that it sticks to the Naan
  
  Repeat the same procedure for the remaining Naan
  
  Heat oil in a pan , and shallow fry the Naan with oil till golden brown and crisp on both the sides 
  
  Serve Hot( u can even bake these Naan)
  
  

Mint Filled Chocolates

From a long time i wanted to try this type of chocolate as i love the flavour of mint a lot.....so the other day while going through some of nita metha's recipe i found this mint chocolate recipe and thought of trying it immediately and thought of sharing this yummy recipe with u all too.....i have done slight changes to her recipe by adding nuts to it to make it more yummy....well its a very easy home made chocolates yet very delicious and can be made within few minutes......so here goes the recipe

Ingredients

For the filling

1/2 cup icing sugar sifted

1/2 tsp mint essence or 2-3 polo sweets crushed to a powder and sifted

1/2 tsp lemon  juice

1-2 drops of green colour

1 tbsp milk for binding

a pinch of salt

Covering

200 gms of  dark chocolate cut into small pieces

1/4 cup chopped cashewnuts 

Few cashewnuts for garnishing

Method

• Mix all the ingredients of the filling except milk
• Add milk little by little,mixing well, the sugar leaves water and dough might become loose if the milk is not added carefully ...mix well to form a firm dough
• Make small flattened balls and chill for half an hour
• For the outer covering, cut the bitter chocolate into small pieces
• Take a pan with 1/4 cup of water and boil it and lower the flame
• Take a slightly bigger metal bowl and put the chocolate bits in it and place it on the pan of hot water in such a way that the bottom of the bowl does not touch the water( double boiler)
• Stir it and the chocolate will melt slowly, when almost melted and switch off the flame
• Stir after removing from fire till fully melted and add chopped cashewnuts in it and mix well
• Immediately dip the small flattened mint balls in this melted chocolates with the help of a spoon and coat well as shown below
• 
• Lastly garnish it with nuts
• Place it on the greased aluminium foil and refrigerate it for 10 hours and serve whenever u want to have or when when u have guest at home 

Note: always keep the remaining ones refrigerated

( u can use Milk chocolate also if u dont prefer dark chocolates....but it will be very sweet if u use milk chocolates as the filling is also very sweet)

Corn & Capsicum Pleated Bread

Ingredients

For dough

2 cups maida

1/2 cup butter(cold) softened 

1 tsp baking powder

1/2 cup Milk

salt to taste

For Stuffing

1 cup cooked corn

1 medium capsicum chopped

1 onion chopped

1 tsp garam masala

2-3 tbsp cream 

1/4 cup milk

2 green chilli slit

salt to taste

2 tsp oil

1/2 tsp ground pepper

other ingredients

white sesame seeds for sprinkling

Method

For the dough

• Sieve the Maida,baking powder and salt
• Add milk gradually and softened butter to the maida and knead to form a dough
• Cover and keep aside for 2 hours

For the stuffing

• Heat oil in a kadai add slit green chillies, now add chopped onion and fry till translucent now add capsicum and fry for a while.
• Add corn ,salt, garam masala, cream and milk and fry till milk dries up then add ground pepper and fry for a minute, then keep aside
• For the pleated bread
• Now make a round semi thick chapathi out of the dough
• Leaving the center portion intact,cut the outer parts diagonally into small and equal strips
• Place the prepared filling in the center portion lengthwise
• Lift the strips from the two sides alternately and lay them on top of the filling
• Brush with milk or water and sprinkle white sesame seeds on it 
• Now put little water on the cut edges and begin to join it till the end.
• Sprinkle white sesame seeds on it

• Bake in a preheated oven at 180 C for 30-40 mins or till golden brown on both the side.

Mango Dal

If you are bored of your usual dal try out this tangy dal and let me know how did you like it.......I am very sure that u will absolutely love it like the way I do ........

Ingredients

1/2 raw mango chopped

1/2 cup toor dal

1/2 tsp salt

10-12 peppercorn crushed

1/2 tsp haldi

1/2 tsp mustard seeds

6-7 Big cloves of garlic roughly chopped

1/2 tsp cumin seeds

5-6 green chillies

2 tbsp oil

2 tbsp chopped coriander leaves

Method

• Pressure cook toor dal along with chopped raw mango pieces and 1/2 tsp turmeric powder, crushed peppercorn till done.
• Heat oil in a pan add mustard seeds , cumin seeds when it starts to change colour and slit green chillies chopped garlic and fry till golden brown add this to the cooked dal . Add salt to taste and garnish with coriander leaves.

Manglorean style spicy potatoes

Ingredients

5-6 potatoes cut into long thick fingers

1 cup grated coconut

2 tsp coriander seeds

6-7 fried red chillies

lemon size tamarind

2 sprigs of curry leaves

1 tsp mustard seeds

2 tbsp oil

salt to taste

Method

• Heat 1 tsp oil in a pan and fry coriander seeds for a while till it leaves nice aroma
• Now grind this coriander seeds along with grated coconut, fried red chillies,salt,tamarind with little water coarsely
• Heat remaining oil in a kadai, add mustard seeds and when it starts to splutter add curry leaves and potatoes and salt 
• Add 1/2 cup of water and cover and cook till the potatoes are parboiled and dry(without any water left)
• Then add the masala paste and mix well gently so that potatoes are not mashed
• Cover and cook for 10 minutes on a low flame, add salt if required 
• Serve Hot with chapathi or steamed rice

Mushroom & Cheese Calzone

Ingredients

For the dough

2 cups Maida

1 tsp dry yeast

1 tsp sugar

salt to taste

2 tsp oil

enough warm milk for kneading

For the filling

10-12 Mushroom

2 tbsp grated mozeralla cheese

2 tbsp chopped coriander leaves

1/2 cup spring onion chopped

1 capsicum finely chopped

1 tsp fresh crushed peppercorn

1 tsp vinegar

2 tsp red chilli flakes

salt to taste

2 tsp oil

Method

For the dough

• In a small bowl put yeast,sugar and warm water and mix and keep aside for 5 min till frothy
  
  In another big bowl add yeast mix, salt , maida and and enough warm milk to make a semi-soft dough
• Cover with lid or cling film and keep it in a warm place for 2 hours so that the dough becomes double its size

For The filling

• Heat oil in a pan, add spring onions and fry till translucent, then add mushroom and fry for 2-3 minute
• Add capsicum and stir fry for few seconds, then add coriander leaves,salt,pepper,chilli flakes,vinegar and mix well 
  
• Lastly add grated cheese and mix well till it melts
• Take out the filling in a bowl and allow it to cool

For the calzone

• Divide the dough into 10 marble sized balls, roll our one portion into thin chapathi
• Put some filling in the center and put water at the edges and fold over to enclose the filling 
• Press the edges well with a fork to seal
• Repeat the same procedure for the remaining dough
• Place the calzone on a greased tray and brush with little butter 
• Bake in a preheated oven at 180 c for 20 minutes or till crisp 

(u can give any shape u desire)

Methi Dosa

Ingredients 

2 cups chopped Methi leaves

1 cup onion finely chopped 

1 Cup Rice (soaked in water for 1/2 Hr) 

1/4 Cup Grated Coconut 

3-4 Red Chilli (Bedagi) 

a pinch of Hing 

Salt to Taste

oil for shallow frying 

Method

Grind Soaked Rice along with the red chillies, salt, hing .

Grind to a smooth paste and the batter should be semi-thick 

Now add chopped methi leaves and chopped onion, and mix well 

If you feel the batter is thick then you can add little water, add salt if needed 

Now heat a dosa tawa , grease with a little oil then add a little batter and spread it evenly . 

Fry on both the side till golden brown.

This dosa can be had like a side dish for steamed rice

Coconut Milk Kadi

Ingredients

2 cups coconut milk

2 tsp cornflour

6-8 green chillies roughly chopped

2 tbsp peanut powder

lemon size tamarind

salt to taste

1 tsp sugar

2 sprigs curry leaves

3 tsp oil

1/2 tsp mustard seeds

1 tsp hing

For the masala paste

2 tbsp coriander seeds

1 tsp haldi powder

chopped coriander for garnishing 

Method

• Mix cornflour and coconut milk together and keep aside
• Grind coriander seeds,turmeric powder with little water to a fine paste and keep aside
• Soak the tamarind in the water and squeeze to make a pulp and keep aside
• Heat oil in a pan add mustard seeds,hing and fry for a while
• When it splutters,add green chillies,curry leaves and fry for a couple of seconds
• Then add peanut powder, masala paste and fry for a minute
• Now add coconut milk and stir well
• Add salt,sugar,tamarind pulp,and allow it to boil  for 10-15 minutes till the kadi becomes semi-thick
• Garnish it with chopped coriander and serve Hot with steamed rice

Carrot & Tomato Poori

Ingredients

2 cups wheat flour

1-2 grated carrots

2-3 tbsp tomato puree

2 tsp tomato ketchup

1 tsp red chilli powder

1 tsp turmeric powder

1 tsp coriander powder

1 tsp sugar

enough Milk for kneading

salt to taste

1 tsp oil

oil to deep fry

Method

• Heat 1 tsp oil in a pan, add tomato puree,tomato ketchup and fry till it forms a lump and oil oozes out
• Add turmeric powder,coriander powder,red chilli powder,and fry for a couple of minutes
• Add sugar,salt, and grated carrots and mix well 
• Take it out in a bowl and allow it to cool
• In another bowl, add wheat flour,salt,and the carrot mixture and enough milk to make a semi-soft dough
• Take a small portion of it and roll it into small round shape poori
• Repeat the same procedure for the remaining dough
• Heat oil in a frying pan, when its hot fry poori till golden brown
• Drain it on a kichen towel and serve Hot with any spicy chutney or any dip
• (u can use this stuffing for making paratas also if u dont like it deep fried)

Andra Style Prawn Masala Fry

Ingredients

1/2 kg cooked Prawns 

1 tsp garam masala powder

1 tsp red chilli powder

1/4 tsp turmeric powder

4-5 green chilli roughly chopped

3 cloves of garlic

1 piece of ginger

2 cloves

1' cinnamon stick

1 white onion sliced

3 sprigs curry leaves

4 cloves of garlic sliced

1/2 cup coconut milk

salt to taste

2 tbsp oil

Method

• Grind ginger,garlic,cinnamon,and cloves with a little water to a fine paste
• Marinate the prawns with turmeric powder,red chilli powder,garam masala powder and salt 
• Heat oil in a pan, add the paste and fry till raw smell disappears
• Add onion and fry till brown, then add green chillies,1 sprig of curry leaves and fry for a while
• Now add marinated prawns and fry for 10 minutes on a low flame
• Then add 1/2 cup water and allow it to boil
• Add coconut milk and stir till the gravy becomes thick 
• Heat 1 tsp oil in another pan add sliced garlic and fry till brown and then 2 sprigs of curry leaves, fry for 1 minute and then add this tempering to the gravy and cook for 5 -10 minutes
• Serve Hot with steamed rice

Biscuit & Chocolate Roll

Ingredients

6-7 Crushed wheat or Marie Biscuits

3 tsp cocoa powder

2-3 tbsp Milk

4 tbsp Dessicated Coconut

4 tbsp sugar powder

3 tbsp Butter(softened at room temperature, do not melt it)

Method

• In a bowl, add wheat or marie biscuits,cocoa powder,1 tsp sugar powder and enough milk to make a soft dough. keep aside
• In another bowl, add dessicated coconut,sugar powder,softened butter and make a soft dough
• Take a butter paper, and take one portion of biscuit dough and roll it flat, then put a small portion of the dessicated coconut mixture and then roll it and seal the roll with the butter paper like that of a toffee on both the ends 
• Repeat the same procedure for the remaining dough
• Refrigerate for 1 hour and then slice the roll with the help of a knife and serve

Makhani Mushroom Gravy

Ingredients

10-12 Mushroom cut into quarter

1 tbsp ginger garlic paste

4 tbsp tomato puree

2 green cardamom

1 bay leaf

4 cloves

1 " cinnamon

5-6 peppercorn

4 green chillies chopped

2 tbsp honey

1/4 tsp Kasoori Methi

1/2 cup fresh cream

1/2 cup water

1/2 tsp garam masala powder

1/2 tsp red chilli powder

2 tsp oil

salt to taste

Method

• Heat oil in a pan, add bay leaf,cinnamon,cardamom and peppercorn and fry for a minute
• Add ginger-garlic paste and fry till brown, then add green chillies, tomato puree,salt and fry till the oil oozes out and the  raw smell of tomato disappears
• Add red chilli powder,garam masala powder,honey, kasoori methi and mix well and fry for a couple of minutes
• Add water and allow it to boil then add salt if needed
• Lastly add fresh cream , close the lid and allow it to cook for 10 minutes
• Garnish it with coriander leaves and serve hot

Stuffed Masala Kulcha

Ingredients

For the dough

500 gms Maida

4 tbsp fresh curds

1 1/2 tsp dry yeast

1 tsp sugar

1/2 tsp baking powder

2 tsp Ghee

1/2 -1 cup of warm milk

salt to taste

For the stuffing

3-4 potatoes boiled,peeled and mashed

1 packet paneer crumbled 

2 tbsp finely chopped coriander leaves

2 tsp grated ginger

5-6 finely chopped green chillies

1 tsp sugar

1 tsp lemon juice

1 tsp garam masala powder

salt to taste

1 tsp oil

Other ingredients

3 tbsp onion seeds (kalounji)

oil for shallow frying

Method

For the dough

• In a small bowl put yeast,sugar and warm water and mix and keep aside for 5 min till frothy
• In another big bowl add yeast mix, salt , maida,fresh curds,baking powder,ghee and  enough warm milk to make a semi-soft dough
• Keep aside in a warm place atleast for an hour 
• knead it again for 10 minutes and keep aside

For the stuffing

• Heat oil in a pan,add ginger, green chillies and fry for a couple of minutes, then add coriander leaves and fry
• Add mashed potatoes,paneer,garam masala, salt and mix well, stir fry for few seconds and take out the mixture in the bowl
• Add small balls of mixture and keep aside

For the kulcha

• Take one medium size portion of the dough and press it on the palm and flatten it 
• Now put stuffing on the dough and close it
• Flatten it again and roll it with the help of a rolling pin to a semi-thick round or any desired shape, sprinkle kalounji(onion seeds) on it evenly and roll it just once so that it sticks to the kulcha
• Repeat the same procedure for the remaining kulchas
• Heat oil in a pan , and shallow fry the kulchas with oil till golden brown and crisp
• Serve Hot 

Veggie Cutlet

Ingredients

3 boiled & mashed Potatoes

1 grated Carrots

½ cup Boiled American sweet corn slightly crushed

1 big Onion chopped

2 green chillies finely chopped

1 tsp coriander powder

1 tsp ginger-garlic paste

1 tsp Garam Masala Powder 

1 tsp finely chopped coriander leaves

1 tsp Red Chili Powder

¼ cup Maida 

2 tbsp cornflour

Salt to taste

2 tsp oil

Oil to deep fry

1/2 Cup Rusk Powder( or toast the bread and grind it to a fine powder)

Method

• Heat oil in a pan and fry ginger garlic paste,green chilli till golden brown
  
• Add chopped onions till transparent. Then add mashed potatoes, grated carrots and sweet corn.
• Fry for 10 minutes & add garam masala, chili powder,coriander powder & salt and saute well
• Remove from heat and then add coriander leaves and mix it well
• let it cool down. Make lemon sized balls out of this veg mixture. 
  
• Add some water to maida & cornflour and make a smooth paste.
• Dip the vegetable balls in the maida paste and coat with rusk powder. Flatten this into thin patties. 
  
• Heat oil in a frying pan and fry few cutlets at a time until both sides becomes brown (turn it once). Repeat this until all the cutlets are fried 
  
• Serve hot with Tomato Ketchup 
  
• ( u can give the cutlets any shape u want to , well I had a heart shape cookie cutter and that’s why I could make heart shaped cutlets and it looks good too and u can even shallow fry it on a low flame if u dont prefer deep fried items )
  
  
  

Potato Curry

Ingredients

4-5 potatoes cut into cubes

1 onion chopped

1/2 tsp Jeera

1/2 tsp chana dal

1/2 tsp Mustard seeds

1/2 tsp Urad dal

1 Phool Chakri (Star Anise)

5-6 green chilli chopped or slit

2 sprigs curry leaves

2 tbsp coriander leaves

1 tsp gram flour

1/2 tsp turmeric powder

1/2 tsp garam masala powder

salt to taste

2 tsp oil

Method

• Heat oil in a pressure cooker and add jeera, chana dal, mustard seeds, urad dal, phool chakri and fry for a while. Now add chopped onion and fry for a while add curry leaves, chopped green chillies . Now add cubed potato and fry for a while, add coriander leaves, haldi and add water and pressure cook this for 5 mins. 
• Mix 1 tsp besan with 1/4 cup water and mix and keep aside.
• Add this besan mix to the pressure cooked potatoes and then bring to a boil till it becomes thick. Now add garam masala and mix cook for 5 mins. 
• Serve with chapathi and poori.

Cabbage Ambado

This is one of the best and Awesome Amchi dishes ...this is absolute favourite in my house absolutely love every bite of it :)

Ingredients
1/2 Med sized cabbage finely chopped
3 onions  finely chopped
1/2 cup toor dal
1 cup raw rice
6-7 dry red chilli
2 tbsp gramflour
2 tbsp coconut
salt to taste
oil to deep fry
Method

• Soak Toor dal and raw rice for 2 hours,drain and keep aside
• Grind toor dal,raw rice, coconut along with dry red chilli,salt with little water coarsely
• In a bowl, add shredded cabbage, chopped onion, gramflour , and the ground paste and mix it well, add salt to taste.
• Make small balls of the mixture and keep it in a plate
• Heat oil in a frying pan, and fry small batches of 4-5  till golden brown and crisp
• Serve Hot as a side dish for Steamed rice  and Dalitoi
  

Tangy Spicy Tomato Rice

This is one of Nita Mehta's recipe which can be made quickly...Its a very simple yet very tasty recipe.....so here goes the recipe of it

Ingredients

2 cup cooked basmati rice

3 tbsp chopped coriander leaves

2 onion finely chopped

1/2 tsp carom seeds(ajwain) or 1/2 tsp Dried oregano

1 tsp red chilli powder

6 tbsp tomato puree

1 tbsp tomato ketchup

3/4 tsp freshly ground peppercorns

salt to taste

2 tbsp oil

Method

Heat oil in a kadai, add carom seeds and stir fry for few seconds

Add onions and try till light brown, add tomato puree and cook till the raw smell disappears

Add tomato ketchup,red chilli powder, salt and pepper

Add the rice and mix well,close the lid and cook for 10 minutes

lastly add chopped coriander leaves and serve hot

Choco Walnut Cup Cakes

Ingredients
2 cup Maida
1 tin condensed milk
1/2 tsp soda-bi-carb
2 tsp baking powder
4 tbsp cocoa powder
1 cup Milk
1 cup butter Softened
2 tsp vanilla essence
2 tsp orange peel 
2 tsp Sugar syrup

1/2 cup chopped walnuts
a few walnuts for garnishing
Method

• Boil the orange peel in 2 tsp sugar syrup and keep aside
• Seive Maida, baking powder,soda-bi-carb,cocoa powder and keep aside
• Mix sugar and butter with a help of an electric beater till fluffy,add condensed milk and beat well
• Add Milk,vanilla essence, and gradually add maida and beat well for 5 min till its smooth and of dropping consistency
• Add sugar coated orange peel, chopped walnuts and mix well 
• Now put one spoon of this mixture in cake moulds and Bake it .
  
• Preheat the oven to about 180'c for 2-3 mins. And Bake it for 15-20 mins till done.
• Garnish it with chopped walnuts 
• 
  

Spicy Fish Fry

Ingredients
4-5 thinly sliced fry cut Surmai / Visonu (get it done by a fish monger)
2 tbsp ginger-garlic paste ( 5-6 big flakes of garlic) ( 1' ginger)
2 tbsp Lemon juice
1 tbsp coriander leaves
2 tbsp spicy Red chilli powder
1/4 tsp whole fresh hing (add little water to the whole hing and dilute it and keep aside )
Note : if u don't have fresh hing use Hing powder (1/2 tsp)
1 tbsp gram flour
1 cup rice flour
salt to taste

oil to deep fry

Method

• Grind ginger, garlic , coriander leaves, lemon juice to a thick paste.
• Clean and marinate the fish with salt,  half the paste and rub on both the sides of the fish evenly and leave it aside.
• Now in a bowl add hing water and put remaining paste, salt to taste, red chilli powder, gramflour, and make a thick paste add little water if too thick and rub on both the sides of the fish .
• Now in a plate spread rice flour (Fine one) and coat the marinated fish on both the side.
• Dust it properly and keep aside.
• Now heat the oil to a smoking point in a small non stick pan and deep fry on a med flame till crisp on both the side.
• Serve Hot with steamed rice.
• Note : you can use any fish of your choice here :)

Poha Usli

Ingredients
`1 cup Thick beaten rice(Poha) (Brown /White) 
1/4 tsp hing 
1 tsp Mustard seeds
2 red chillies Broken into pieces
1 or 2 slit green chillies
2 tbsp Chopped Coriander leaves
2 sprigs of curry leaves
1 tsp sugar
1 tsp Urad dal 
salt to taste
2 tbsp oil
grated coconut for garnishing

Method

• Wash thick poha in stainer and then put in a bowl (make sure there is no water) cover and keep it aside for 15 mins . Mix salt and sugar to it and then keep aside.
• Heat oil in a pan, add hing powder,  mustard seeds, urad dal when they splutter add curry leaves, red chilli ,green chilli , coriander leaves and fry for a minute then add peanuts (opt). Fry for a while
• Then add poha and mix well  and fry for a while.
• Lastly garnish it with grated coconut and give it a final toss before you serve .

Paneer & Capsicum Masala

Ingredients

1 pkt paneer cut into small cubes

1 capsicum cut into small cubes

1 tsp coriander powder

1 tsp chilli powder

1 tsp garam masala powder

1/2 tsp turmeric powder

2 onion cut into cubes

1' ginger grated

4-5 garlic cloves

4 tomatoes

10-11 cashewnuts

4 tbsp curds

3 tbsp oil

salt to taste

Method

• Boil the tomatoes and puree it
• Grind cashewnut with little water and make a smooth paste
• Heat 2 tsp oil in a pan and add  ginger garlic paste,onion and fry till transparent,add red chilli powder,garam masala powder, turmeric powder and fry till it leaves oil and grind all this to a smooth paste adding little water
• Heat the remaining oil in a kadai, add ground masala paste and fry till it leaves out oil, then add tomato puree and fry till raw smell disappears
• Add curds and fry for a couple of minutes
• Add cashewnut paste,paneer,capsicum,1 cup water and bring to a boil till capsicum is cooked and the gravy becomes thick.
• Garnish with coriander leaves and serve Hot with steamed rice

Mini Methi Puri

Ingredients

2 cups Methi leaves chopped

5-6 green chillies finely choppped

2 cups Maida/all purpose flour

1 tsp sugar

1 tsp oil 

1 tsp cumin powder

salt to taste

oil to deep fry

Method

• In a bowl, add methi leaves,maida,sugar,salt,oil,cumin powder,green chilli and enough water to knead a semi-soft dough. keep aside for 15 minutes
• Divide the dough into big size balls
• Roll each into semi-thick big chapathi
• Now with a help of a small round cookie cutter cut it into small rounds 
• Heat oil in a frying pan, and when its hot then deep fry these puri till golden brown and crisp
• Serve Hot with any dip

Coconut Akki Roti

Ingredients

1/2 cup Rice flour

1/4 cup coconut milk

water to knead into the dough

2 tbsp of wheat flour 

salt to taste

oil to shallow fry the rotis

Method

• In a non stick kadai add rice flour, coconut milk and 11/4 cup water, salt  and mix on high heat till it forms a lump.
• Allow it to cool for a while now make medium sized balls of the dough.
• Dust the prepared balls with flour and roll it into thin chapathi and fry on both side.
• Serve hot with Vegetable curry or chutney of your choice.

Garlic spinach with Paneer

This is another tasty and simple dish which I prepare ususally when when I feel like eating something simple and nice. This goes very well with parathas and you can also use it as a filling for your sandwich as well

Ingredients

250 gms Palak

250 gms Paneer

8-10 flakes of garlic crushed

6-7 Green chillies (finely chopped)

salt to taste

2 tbsp oil

Method 

• Parboil the spinach and then roughly chop it and keep aside
• Grate the Paneer and keep aside.
• Heat oil in a kadai add crushed garlic and minced green chillies and fry till golden brown
• Add the grated paneer, spinach,salt and mix well.
• Serve with Parathas

Chana Masala

Ingredients

2 cups chana 

2 onion Sliced

4 Green chillies

1' Ginger

1 tsp Jeera 

10-12 Flakes of Garlic

2 Sprigs of curry leaves

1 Tea bag

1/2 tsp Red Chilli powder

1/2 tsp Garam Masala 

1 tsp Everest Chana Masala

3 Tomatoes Chopped

1/2 tsp Ajwain

1 tsp Coriander powder

1/2 tsp Haldi powder

1/2 tsp Lemon juice

salt to taste

2 tbsp Oil

Method

• Soak chana overnight for 8-10 hrs . Make a small potli of tea bag and ajwain together and pressure cook chana along with this potli till done.
• Now remove the potli from the chana and keep it aside.
• Heat oil in pan add jeera when it starts to splutter add onion and fry till golden brown. Now add garlic, ginger and fry for a while, after that add green chillies , tomatoes and fry till tomatoes get mashed well. Cool and grind to a smooth paste adding little water.
• Heat oil in a kadai add curry leaves when it starts to splutter add the ground masala and fry till oil leaves out. Now add haldi powder, coriander powder, garam masala, red chilli powder, chole masala and fry for 2 mins.
• Now add cooked chana and then bring it to a boil till gravy is semi-thick.
• Lastly add lemon juice  and serve with Chapathi or Poori.

Mangalore bhajii

Ingredients

1 cup Maida

2 tbsp gram flour

1/2 cup thick butter milk

2 tsp sugar

1 tsp baking soda

4 green chillies finely chopped

1 small piece ginger grated

1/2 cup water

salt to taste

oil to deep fry

Method

• Sieve Maida and mix it with gramflour and keep aside
• In a bowl, add butter milk,sugar,salt,baking soda,gramflour-maida mixture,chopped green chillies,ginger and water and mix well , keep aside for an hour
• Heat oil in a frying pan,drop a spoonful of batter in hot oil and deep fry till golden brown turning over once or twice
• Drain it on a kitchen towel and Serve Hot with coconut chutney.

Crunchy Crispy Broccoli

Ingredients

1 broccoli cut into small florets

1/2 cup gramflour

2 tbsp cornflour

1 tbsp rice flour

1/2 tsp red chilli powder

2 pinches of cooking soda

Salt to taste

oil to deep fry

Method

• In a bowl, add gram flour,corn flour,red chilli powder,cooking soda,rice flour,salt and enough water to make a semi-thick and smooth batter
• Heat oil in a pan and dip the broccoli in the batter and deep fry in small batches till crisp and golden brown
• Serve Hot with ketchup

Aloo Poha

 This is one of my favorites .....every house hold has their own version .....here is mine :) 

Ingredients
2 cups thick beaten rice(poha)

1 tsp mustard seeds
1 tsp urad dal
1-2 sprigs of curry leaves
4-5 chopped green chillies
2 Med size potato boiled,peeled and cut into cubes
1/2 tsp turmeric powder
1 onion chopped
2 tbsp oil
1/2 tsp lemon juice
1/4 cup chopped coriander leaves
salt to taste
1/4 cup of grated coconut for garnishing
Method

• Place the poha in a sieve and hold it under running water for a few seconds. Toss well to drain out all excess water and keep aside.( poha should be completely dry)
• Heat oil in a pan, add mustard seeds,urad dal and when it splutters add curry leaves and fry for a minute
• Then add green chilli,onion and fry till transparent
• Add coriander leaves,turmeric powder,boiled potato,salt and mix well
• Finally add thick beaten rice and mix well , sprinkle lemon juice and garnish it with grated coconut and serve hot
  

Pav Bhaji

Ingredients
6-7 Pav Buns
5 Tomatoes (boiled and pureed)
2 med Onion (chopped)
2 Med Capsicum (chopped)
1 Cup Cauliflower
1/2 Cup Beans
2 Carrot (chopped)
4 Boiled Potato
6 Kashmiri Red Chillies
10-12 Cloves of Garlic 
For Tempering
1 Tsp Jeera
3 Tbsp Tomato Ketchup
1/2 tsp Kasoori Methi
1/2 tsp Garam Masala
2 tsp Badshah Pav Bhaji Masala
2 tbsp Butter + Butter to fry Pavs on tava
1 tsp salt
2 tbsp oil
For Garnishing
1/4 cup Chopped Onion
1/4 Cup Chopped Coriander leaves
1 Lemon cut into wedges
Method

• Pressure cook cauliflower, beans, carrot and mash well and keep aside.
• Fry Garlic and red chillies in oil and leave it to cool and grind to a fine paste.
• Boil tomatoes till cooked and the skin of the tomato comes out. Now puree this in the mixer grinder . Strain this and keep this puree aside.
• Heat 2 tsp oil in kadai, 1 tsp butter then add capsicum and fry for 2-3 minutes, then add onion and fry till onion turns golden brown. Now add the chilli garlic paste and fry till water evaporates and it leaves oil. Now add tomato puree and cook for 5 mins . Now add cooked and mashed vegetables and cover and cook till the vegetables gets blended well with the other ingredients. Then add the mashed potatoes. 
• Add 1 cup water, salt to taste and cover and cook till done.
• For Tempering
• Heat Butter in pan add jeera, when it starts to splutter add kasoori methi, fry till it gives out nice aroma now add tomato ketchup, garam masala, Pav Bhaji masala, and fry for a min now add 1/2 cup water and let it come to a boil. 
• Now add this tempering to the boiled vegetables and cook on low heat for 10-12 mins.

For serving

• Cut the pav into halves. Apply butter to the pavs and fry on tawa till golden brown.
• Now take a plate arrange pavs. Serve the bhaji on the side and garnish it with chopped onion, Coriander leaves, Lemon wedges.