Fat Free Fruit Custard

Here’s a lip-smacking dessert that you can have after a spicy and hearty meal. It’s easy to make and the taste just leaves you asking for more. Get started and try it out! and am also sending this to fall in love- Milk event hosted by sanghi of sanghi's food delights

Ingredients
 
2 Tbsp custard powder(vanilla flavour)

1 litre Milk

1 tsp vanilla essence

4-5 tsp of sugar free natura or to taste

1 apple cut into cubes

2 oranges cut into small pieces

2 Mangoes cut into cubes

2 banana sliced

1/4 cup black Grapes (seedless)  

1/4 cup Green Grapes (seedless)  
 
Method

• Mix 2 tbsp custard powder with 1/2 cup milk and make a smooth paste
• Boil the remaining milk with sugar free natura
• Remove from heat and add the paste,vanilla essence and cook again for 4-5 minutes ,stirring continuously 
• Let it cool and then add all the fruits and mix well
• Refrigerate for 5-6 hours and serve chilled with ice-cream

Garlic Coriander Roti

Ingredients

2 1/2 cup of maida

2 tsp sugar

salt to taste

2 tsp oil

10-15 cloves of garlic crushed

5-6 green chillies finely chopped

2 tbsp finely chopped coriander leaves

Oil for shallow frying

Method

Heat oil in a pan add crushed garlic,green chillies and fry till it turns light brown in colour

Now add chopped coriander leaves and fry for couple of minutes and then add it to Maida

Add salt,1 tsp oil,sugar and enough water to make a soft dough and cover and keep aside for 10-15 minutes

Divide it in equal portions and roll each into round shape roti

Heat a tawa and shallow fry the roti till brown spots appear on both the sides and then serve hot with fresh yogurt or chutney

Achari Paneer

This is one of the recipes by seema agarwal which i tried yesterday and it tasted differently and nice 

Ingredients

1 cup cubed paneer

1/4 cup cubed & boiled potatoes

1/2 tsp fenugreek seeds

1 tsp aniseed

1/2 tsp carom seeds(ajwain)

1 tsp mustard seeds

1 tsp cumin seeds

1/4 tsp onion seeds

1 tbsp grated garlic

2 onions finely chopped

3 green chillies finely chopped

1 tsp red chilli powder

2 tsp coriander powder

1 tsp amchur powder

1/2 tsp garam masala powder

4 tbsp fresh curds

3-4 crushed cashews

2 tbsp finely chopped coriander leaves

salt to taste

2 tbsp oil

Method

• Heat oil in a pan, add fenugreek seeds,aniseed,carom seeds,mustard seeds,cumin seeds, onion seeds and fry and when the colour changes add garlic and fry for 1-2 minutes
• Add onion and green chillies and fry for another 5 minutes
• Add garam masala powder,amchur powder,red chilli powder,coriander powder ,salt and fry till oil seperates 
• Add curds and cashews and then mix well and fry for 5 minutes
• Lastly add cubed potatoes,paneer and chopped coriander leaves and mix well and cook for few minutes and then serve hot with roti

Shahi Pulao

Ingredients

2 cups basmati rice/jeera rice

1 cup cubed fresh paneer

1 cup fresh/frozen boiled peas

4-5 minced green chillies

2-3 cloves

2 green cardamom

1 " cinnamon

2 onions sliced

1 tomato chopped

1/2 cup fresh curds

2 tbsp finely chopped coriander leaves

4-5 fried cashewnuts

2 tbsp fried onions for garnishing

1/2 tsp cumin seeds

1/2 tsp garam masala powder

2 tsp ginger garlic paste

1 tsp red chilli powder

1/4 tsp haldi 

2 tbsp chopped coriander

3 tbsp butter 

salt to taste

Method

• Heat oil/butter in a kadai add cloves, green cardamom, cinnamon, cumin seeds and fry when it splutters add minced green chillies and fry now add garam masala, onion and fry till onion turns golden brown .
• Add the ginger-garlic paste and fry till the it gets cooked, now add the red chilli powder, haldi and mix. Add the chopped tomatoes,curd and fry till it the masala gets cooked well and leaves out excess oil.
• Then add paneer,peas,salt and chopped coriander leaves and fry for a couple of minutes
• Put in the rice and mix well, add 2 cups of water and let it come to a boil, cover the pan with the lid and cook on a lower flame till water dries up and rice is fully done and then garnish it with fried onions and cashews and serve hot.
• 
  

Fried Tender Breadfruit

Ingredients

1 tender Bread fruit cut into semi-thick slices

1 cup rice flour

oil to deep fry

For the chilli paste(makes one cup)

10-12 fried red chilli(soaked in water for 10-15 minutes)

3/4 cup raw rice

salt to taste

Method

• Grind Fried red chilli,raw rice,and salt with little water to a smooth paste
• Apply salt on jackfruit slices and keep aside for 10 minutes
• Then apply required chilli paste on the jackfruit slices and keep aside for 15 minutes(if the paste is remaining then u can refrigerate & store it  in a small container for 5-7 days)
• Spread the rice flour on a plate 
• Heat oil in a frying pan and when its hot,roll each jackfruit slices in rice flour and deep fry it till crispy and done and then serve hot with rice
• 
  

Chickpea & Yam Ghashi

This is a traditional konkani recipe specially made during ugadi....
Ingredients
1 cup yam cut into cubes 
2 cup white chickpeas
1/2 of one coconut grated
1/4 tsp methi seeds (fried)
6-7 fried red chillies
salt to taste
For tempering

1 tsp cumin seeds
1 tsp mustard seeds
2 sprig of curry leaves
2 tbsp oilMethod

• Soak the white chickpeas overnight and then drain it the next morning and cook it in a pressure cooker with 3 cups of water till done and keep aside
• Pressure cook yam with water till done and keep aside
• Grind methi seeds,fried red chillies,grated coconut,salt along with enough water to a smooth paste
• Heat the pan and then put the paste along with chickpeas and yam with the water and allow it to boil for sometime
• Heat oil in another pan and then add mustard seeds,cumin seeds and when it starts to splutter add the curry leaves and fry for 1 minute and then add this tempering to the gravy and then serve hot with steamed rice

( u can also add cubed boiled potatoes if u dont get or prefer yam)

Milkly Corn Gravy

Ingredients

2 cups freshly grated corn

1 sprig curry leaves

4 tbsp grated coconut

4 peppercorns

1 tsp mustard seeds

a pinch of hing

3 green chillies finely chopped

1 cup milk

1 tsp maida

2 tbsp finely chopped coriander leaves

1 tbsp ghee

salt to taste

Method

• Grind coconut and peppercorns with little water to a fine paste and keep aside
• Mix milk and maida and keep aside
• Heat ghee in a pan and fry mustard seeds for a minute and when it starts spluttering add green chillies,curry leaves,hing and corn and fry for 2-3 minutes
• Add the milk-maida mix ,coconut paste and cook for 5 minutes
• Add 1/2 cup of water,salt and bring it to a boil and then add chopped coriander leaves and serve hot 

Rice Roti with Dill Leaves

Ingredients

3/4 cup Rice flour

1 bunch of dill leaves(sua bhaji) finely chopped

1 1/4 cup water 

2 tbsp of wheat flour

salt to taste

4-5 green chillies finely chopped

oil to shallow fry the rotis

Method
In a non stick kadai add rice flour,dill leaves, green chillies ,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 till brown spots appear on it

Serve hot with Vegetable curry or chutney of your choice.

Rava Fried Prawns

This is one of goa's speciality and whenever i go there i make sure to have this starter. It is really yummy and u ll ask for more for sure...so here it is

Ingredients

15 tiger prawns

1 tbsp lemon juice

2 tsp red chilli powder

1 tbsp ginger-garlic paste

1 tbsp green chilli paste

1 tbsp freshly crushed peppercorns

1 cup bread crumbs

1 cup semolina(rava)

salt to taste

oil for deep frying

For the batter

1 cup Maida

1 tbsp rice flour

1 tbsp cornflour

1 tsp red chilli powder

a pinch of food colour

a pinch of cooking soda

salt to taste

Method 

• Remove the shells but retain the tails of the prawns,Clean it and boil for 10 minutes,drain it and keep aside
• Mix all the ingredients listed under batter with enough water to make a semi-thick paste
• In a bowl, add prawns and marinate it with green chilli paste,red chilli powder, ginger-garlic paste,freshly crushed peppercorns,lemon juice,salt and refrigerate for 2 hours atleast
• Mix bread crumbs and semolina and keep aside
• Heat oil in a pan, dip the prawns in the batter and then roll it in breadcrumbs-semolina mixture and deep fry till its cooked and crisp and serve hot

Mushroom Malai Matar

This is one of komal taneja's recipe which came out really nice and delicious....

Ingredients

1 cup boiled peas

10-12 mushrooms cut into quarter

1/2 cup onion paste

1 cup tomato finely chopped

1/4 cup tomato puree

1/2 cup cream

1 tbsp ginger-garlic paste

3-4 green chillies slit

1 tsp caraway seeds(shah jeera)

1 tsp biryani masala

1/2 tsp red chilli powder

1/2 tsp turmeric powder

1/2 tsp cumin powder

1/2 tsp chat masala powder

1 tbsp crushed kasoori methi

salt to taste

3 tbsp oil

coriander leaves for garnishing

Method

• Heat oil in a pan, add green chillies,cumin seeds and fry for a minute
• Add onion paste and saute till the raw smell goes off and then add ginger-garlic paste and fry for few seconds  
• Then add chopped tomatoes,tomato puree and mix well and fry till the tomatoes and mashed and oil separates and then add mushroom and boiled peas
• Add biryani masala,red chilli powder,chat masala powder,turmeric powder,cumin powder,salt and kasoori methi and fry for 2-3 minutes
• Add 1/2 cup water and bring it to boil and then add cashewnut paste and cream and cook on a low flame for 2 minutes and remove from flame
• Garnish it with chopped coriander leaves and serve hot with rice

Spicy Pongal

Ingredients
1 cup Rice (Sona Masoori Rice)
1 cup moong dal
4 cups water
5 green chillies finely chopped
1 ' ginger finely chopped
1 tsp whole peppercorn
1 tsp cumin seeds
a pinch of turmeric powder
10-15 cashewnuts 
1 sprig of curry leaves
salt to taste
2 tbsp ghee

Method

• Fry moong dal  till nice aroma comes out on a low flame  and kep aside.
• Pressure cook dal along with rice and water and pressure cook it till over cooked.
• Heat ghee in a pan, add peppercorns, cumin seeds, and fry till the colour changes and then add green chillies, ginger ,turmeric powder and fry for a couple of minutes.
• Add cashewnut pieces and then add this to the cooked dal-rice mixture.
• Add salt,curry leaves and mix well, and add ghee before serving.
  
  
  
  

Milkly Orange Chocolate

Ingredients

3 Bars of white chocolate

1/2 cup cashews chopped

1 zest of orange (2 tsp)

2 tsp sugar syrup

chopped almonds for garnishing

Method

• Remove the white pith of the orange peel and chopped the orange peel of it and boil it in sugar syrup and then keep aside
  
• Heat water in a kadai,put white chocolates in a bowl and then place this bowl in the boiling water and keep stirring till it melts
  
• Add the sugar coated orange peel and chopped nuts of your choice in the melted white chocolates and mix it well
  
• Pour these melted chocolate in the moulds of your choice and cut into desired shape with the help of a cutter and refrigerate it for 4 hours till it sets 
  
• Pat on the moulds lightly so that the white chocolate comes out nicely and Serve garnished with chopped almonds
  
  

Cheesy Noodle Cutlet

I had got this recipe in some website and found it quiet interesting so thought to share it with all of you....hope u all like it

Ingredients

2 potatoes boiled and mashed

1/2 cup noodles boiled and drained

3-4 finely chopped green chillies

1 tsp chaat masala powder

1/4 cup grated cheese

1 tbsp chopped coriander leaves

salt to taste

1 tbsp freshly crushed peppercorn

1/2 tsp turmeric powder

oil for shallow frying

1 cup bread crumbs

4 tbsp Maida

Method

• Mix maida with water and make a semi- thick paste and keep aside
• Mix mashed potatoes with 1/2 cup bread crumbs,salt and divide into Med size equal portions and set aside
• Mix noodles,coriander leaves,cheese,chat masala powder,turmeric powder,green chillies,salt,freshly crushed peppercorns and divide into equal small portions and keep aside
• Now take a portion of potato mixture and flatten it and then keep a portion of noodles mixture and enclose it fully and shape it into thick tikkis. Spread remaining bread crumbs on a plate
• Dip these cutlets into maida paste and roll it into bread crumbs
• Heat 2 tbsp oil in a non-stick pan and then shallow fry the cutlets on both the sides till golden brown and crisp
• Serve hot with ketchup

Cream Of Mushroom Soup

am sending this to soup N juice event hosted by sireesha of moms recipe

Ingredients

12-15 mushroom sliced

1 onion chopped

1 1/2 cups milk

2 cups water

1 " ginger grated

1/2 cup fresh cream

3 tsp freshly crushed peppercorn

salt to taste

2 tbsp chopped coriander leaves

2 tbsp butter

Method

• Heat butter in a pan, add onion, ginger and fry on a low flame for 5 minutes 
• Add 7-8 mushroom and saute for 10 minutes,switch off the gas and allow it to cool
• Grind this along with 1 cup water to a fine paste
• In a pan add the paste along with milk and bring it to a boil
• Then add salt,cream, pepper, coriander leaves and cook it for 5-10 minutes
• Add the remaining mushroom and stir for 2-3 minutes,garnish it with coriander leaves and serve hot

Dal Makhani

Ingredients

1 cup whole black beans

2 tbsp Rajma (Kidney beans)

2-3 tbsp butter

salt to taste

6-7 flakes of garlic (optional)

1' ginger

4 Dry Red Chilli (bedagi) 

1/2 cup tomato Puree or 3 tomatoes Pureed

3 tbsp thick curd

1/4 cup cream 

1 tsp coriander powder

1/2 tsp garam masala

1 tsp red chilli powder

For the tempering

1/2 tsp kasuri methi

1 tsp oil

Method

• Soak both the whole black beans & rajma overnight.
• Grind ginger, garlic, 4 red chillies to a fine paste.
• Take one tsp of this ground red chilli paste and add this to the soaked whole black beans and pressure cook it till done and keep aside.
• Heat butter in kadai add red chilli paste and fry for 5 mins till paste gets cooked now add the tomato puree and cook till oil oozes out. Now add the curd and cook.
• Now add the garam masala, chilli powder, coriander powder to the cooked masala and fry for 2 mins.
• Add this tomato mixture to the boiled dal ,salt and simmer and cook for 5 mins . Now add 1 tsp butter, cream and cook till the gravy thickens.
• Heat little oil add 1/4 tsp kasoori methi and fry now add this to the cooked dal .
• Garnish with coriander leaves and serve hot with Parathas/ rotis.

No Onion No Garlic Veggie Biryani

Ingredients
For the rice
1 1/2 cup Basmati rice
1 bay leaf
3 cloves
1 " cinnamon stick
2 green cardamom
a pinch of saffron soaked in 1/4 cup milk for 10 minutes
salt to taste
For the gravy
1/4 cup cauliflower florets(med size) parboiled
1/2 cup boiled peas 
1 carrot finely chopped
1 bay leaf
3 black peppercorn
1 tbsp coriander-cumin powder
1/2 tsp garam masala powder
2 tomatoes finely chopped
1/2 cup fresh cream
2 tbsp coriander leaves
1 tsp dry mint
3 tbsp tomato sauce(without onion or garlic)(easily available in super markets)
1 tsp red chilli powder
1/2 tsp Mace powder
1 tbsp crushed kasuri methi
1/2 tsp turmeric powder
1/2 cup milk
salt to taste
2 tbsp ghee
Method
For the rice

• Wash and soak basmati rice for 30 minutes and then drain it and keep aside
• Heat 3 cups water in a pan, when it starts boiling add bayleaf,cloves,mace,green cardamom,cinnamon stick and Basmati rice and cook it till 3/4 th done(should'nt be fully cooked)
• Drain the basmati rice and allow it to cool completely
• Then add salt and saffron soaked in milk and mix it well and keep aside

For the gravy

• Heat Ghee in a pan, add bay leaf,peppercorns,cloves and fry for a minute
• Add tomatoes and fry and then add chilli powder,coriander-cumin powder,mace powder and fry till the oil separates from it 
• Add tomato sauce,salt,garam masala powder,turmeric powder,coriander leaves,dry mint,kasuri methi and fry for a while
• Add the boiled vegetables,carrots and then add milk and cream and bring it to a boil till the gravy is thick and then keep aside

For the Biryani

• Grease a baking dish with oil or ghee and spread some gravy evenly and then spread basmati rice on it
• Layer again with remaining gravy and rice the same way,cover with aluminium foil and close the lid over it 
• Bake it at 180 C for 15 minutes and then serve hot with raitha/yogurt

Chilli Chicken Indian Style

Ingredients

500 gms chicken cut into med size pieces

1 big onion finely chopped

5-6 green chillies chopped

7-8 grated garlic

1 piece of ginger grated

1 tbsp lemon juice

salt to taste

1 tbsp oil

1 tbsp ghee

For the spice powder

1 tbsp coriander seeds

1 tsp cumin seeds

1/4 tsp fennel seeds

2 ' piece of cinnamon

4 cloves

a piece of mace

1 tbsp kasuri methi

1/4 tsp methi seeds

For the tempering

1 tbsp coriander powder

1 tsp turmeric powder

1 tsp chilli powder

2 sprig of curry leaves

3 slit green chillies

2 tbsp oil

Method

• Grind all the ingredients listed under spice powder to a fine powder and keep aside
• Heat oil and ghee in a pan, and fry onion and garlic till light brown, then add chicken pieces and chopped green chillies and cook till all the water is absorbed
• Add ginger and fry for few minutes,when the chicken is half done add the spice powder,salt and fry well for 2-3 minutes
• Add 2 cups of water and cover and cook till the chicken is tender and gravy is thick 
• In another pan, heat oil and add 3 slit green chillies,coriander powder,turmeric powder,chilli powder,and curry leaves and fry for a couple of minutes 
• Add this tempering to the chicken,sprinkle lemon juice and cook it for another 10 minutes (add salt if needed) and serve hot with hot steamed rice

( If u gravy isnt thick u can add 1 tsp rice flour to it and boil it for 5 minutes)

Butter Garlic Naan

Ingredients

3 cups plain flour/Maida

1 cup lukewarm water

1 cup milk

15-20 cloves of garlic finely chopped

2 tsp yeast

2 tsp oil

1 tsp sugar

salt to taste

2 tbsp butter 

Method

• In a small bowl put yeast,sugar,salt,1 tsp oil and warm water and mix and keep aside for 5 min till frothy
• In another bowl, add maida,yeast mix,1 tsp oil and enough milk to make a sticky soft dough(if the dough sticks to ur hands apply little oil ) and keep aside for 20 minutes 
• Apply some flour to ur hands and Take one medium size portion of the dough, press it on the palm and flatten it 
• Roll it with the help of a rolling pin applying little flour to a semi-thick oblong shape or any desired shape, sprinkle 1 tbsp chopped garlic and  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 a tawa and shallow fry the Naan till golden brown on both the sides and then apply butter with the help of a brush on both the sides 
  
  Serve Hot with any spicy indian gravy
• ( u can even bake these Naan at 200 C for 2 minutes)
• (if the dough is sticky the naan will be very soft and fluffy)

Masaledhar Dahi Aloo

Ingredients

4 Potatoes 

1 onion roughly chopped

1 tomato roughly chopped

3-4 cloves of garlic chopped

1 " piece of ginger chopped

1/2 cup hung curds

1 tsp red chilli powder

2 tbsp coriander leaves chopped

1/2 tsp turmeric powder

1 tsp garam masala powder

2 tsp coriander powder

2 tbsp oil

salt to taste

few coriander leaves for garnishing

Method

• Parboil the potatoes for 3-4 minutes in a microwave, peel it and cut the potatoes in cubes
• Heat 1 tbsp oil in a non-stick pan, and shallow fry the cubed potatoes till golden brown and crisp and then keep it aside
• In the same pan and add onion,garlic,ginger  and fry till translucent,Then add tomato and fry for a couple of minutes
• Grind all this into a smooth paste and keep aside
• Heat the remaining oil in a pan and add the paste and fry for a few second, then add red chilli powder,turmeric powder and curds and mix well and fry for 2-3 minutes
• Add coriander leaves,coriander powder,salt,and fry till 2 minutes
• Lastly add the shallow fried potatoes and mix well,cook for 2-3 minutes and then garnish it with coriander leaves and serve hot with Roti

Paneer Tikka Masala

This is one of sanjeev kapoor's gravy recipe which tastes just like the paneer tikka masala served in many restaurants....so try it and its perfect gravy whenever u invite Ur guests for lunch or dinner....so here's the recipe of it ....


Ingredients

For the paneer tikka
1 cup paneer cut into cubes
1/2 cup capsicum cut into cubes
1/2 cup mushroom cut into quarter
1 tsp crushed kasoori methi
1 cup hung curds/yogurt
1 tbsp ginger-garlic paste
2 tsp red chilli powder
2 tbsp cream
1 tsp lemon juice
salt to taste
1/2 tsp sugar if the curds is sour
2 tbsp oil
For the masala
1 tsp cumin seeds
2 finely chopped onion
2 finely chopped tomato
7-8 garlic cloves finely chopped
2 tbsp chopped coriander leaves
1/4 cup tomato puree
1/4 cup fresh cream
1 tsp crushed kasoori methi
2 tbsp ginger-garlic paste
1 tsp red chilli powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala powder
salt to taste
1 tbsp butter
1 tbsp oil
Method
For the paneer tikka

• Mix curds,ginger-garlic paste,fresh cream,red chilli powder,kasoori methi,lemon juice,sugar and salt and marinate the paneer, green capsicum,mushroom for an hour atleast in the refrigerator
• Thread the Paneer,mushroom & capsicum onto skewers and keep it ready.
• Rub the grill of the oven with oil and place the skewers on it
• Grill for 5-10 min in an preheated oven at 180 C. overturn again, baste with oil and grill for another 5 min . Serve hot
  
  ( u can even use non stick pan to make these tikka if u do not have an oven)

For the Masala

• Heat oil & butter in a pan add cumin seeds and when it starts to change its colour put chopped onion and fry till light brown


• Add garlic cloves and fry till brown, then add ginger-garlic paste and fry for couple of minutes


• Add chopped tomatoes,salt and fry till its soft and mashed


• Then add tomato puree and fry for 5 minutes,then add turmeric powder,red chilli powder,coriander powder,cumin powder and fry for another 2 minutes on a low flame till it forms a lump


• Add 1 1/2 cups of water and allow it to boil for 10 minutes or till the gravy is semi-thick


• Then add kasoori methi,garam masala powder,cream and mix well(add salt if needed)


• Remove the tikkas from the skewers and mix in the gravy, cover and cook for another 5 minutes and then serve hot with Roti or Naan

Pineapple and Grapes Sasam

This is a unusal manglorean dish and usually served during weddings..acutally in this recipe ripe mangoes are used but as this is not a season of mangoes i used grapes instead....tastes very different yet very tasty....
Ingredients
1 cup pineapple cut into small pieces
1/2 cup purple Grapes (You can use Green if you like )
1/2 cup grated coconut
4 fried red chillies
Med size piece of jaggary
salt to taste
1 tsp mustard seeds
Method

• Boil pineapple pieces in 1 cup of water for 5 minutes,drain it and keep aside
• Grind coconut,fried red chili,jaggary,mustard seeds and salt with little water to a fine paste
• In a bowl, put the paste along with pineapple pieces and grapes and mix it well
• Refrigerate for 3-4 hours and serve chilled.
• Note : You can use Mango as well in the gravy when it is seasonally available .
  

Tangy Mexican Rice

Ingredients

2 cups Basmati rice

1/2 cup sliced onion

3 cloves crushed garlic

1 tsp chopped ginger

1/4 tsp turmeric powder

1/4 cup capsicum sliced

1/4 cup tomato puree

2 tbsp finely chopped coriander leaves

1 cup mixed boiled vegetables(carrot,french beans) chopped

1 tsp chilli powder

1 tsp tomato sauce

3 tbsp oil

Salt to taste

Method

• Wash and soak basmati rice for 30 minutes
• Then boil the basmati rice in 4 cups of water till 3/4 th done and then drain it and keep aside
• Heat oil and fry onions until golden brown in colour.remove and keep aside
• In the same oil fry capsicum for a minute and then add garlic,ginger and fry for a couple of minutes
• Add turmeric powder and fry again for few seconds
• Add tomato puree and fry till the oil oozes out
• Add vegetables,chilli powder,tomato sauce,coriander leaves salt and cook for 2-3 minutes
• Add fried onion ,basmati rice and mix well,close the lid and cook for 5-10 minutes on a low flame and then serve hot

Uddin Vada With Ginger-Coconut chutney

Ingredients(makes 20 vada)

For Uddin Vada

2 cup urad dal

1 chopped onion

a pinch of asafoetida(hing)

4-5 green chillies finely chopped

3 tbsp finely chopped coriander leaves

1 sprig of Curry leaves finely chopped

salt to taste

For Ginger-Coconut chutney

1/2 cup grated coconut

1 " piece of ginger

1-2 green chillies

2 tbsp Fried gram

salt to taste

Method 

For the Uddin vada

• Wash and soak the dal in fresh water for about 1 hour.
  
• Drain and grind with a chopped onion to a smooth and spongy batter. Add salt, asafoetida and mix well.
  
• Wash and mince or finely chop the green chili, ginger and curry leaves and mix into the batter.
  
• Heat oil in a kadai. Wet the palm, take some batter and flatten to a round
  shape, make a hole in the center with your thumb and slowly slide into the hot oil.
  
• Deep fry on both the sides till crisp and light golden brown.
  
• Drain well on an absorbent towel and serve hot with ginger-coconut chutney.
  
• Note :If you find it difficult to make the shape, you can use a piece of plantain leaf to make the shape and then slowly invert it into the hot oil.
  

For the Ginger-coconut chutney

• Grind all the ingredients listed under chutney with little water to a semi-thick paste
  
  
  

Methi chicken

 

Ingredients

500 gms Chicken

1 onion Chopped onion

2 tbsp Garlic paste

2 tbsp Chopped ginger

1 tbsp Chopped green chili

2-3 cloves

1 " cinnamon

2 green cardamom

1 tbsp finely Chopped coriander leaves

1 Bay leaf

2 tbsp crushed Kasoori methi

1 tbsp Coriander powder

1 tsp Garam Masala powder

1/2 tsp Turmeric powder

1 cup Curd (yogurt)

2 tbsp Oil 

Salt To taste

Method

• Clean, skin, wash and cut chicken into medium sized pieces.
  
• Heat oil in a pan. Add Whole Garam Masala and bay leaf. Sauté until
  cardamom starts to crackle.
  
• Add chopped onions and cook until transluscent and soft. Make sure to stir
  continuously.
• Add chopped ginger, Garlic Paste, turmeric powder, corianderpowder and chopped green chilies. Sauté' for a minute.
  
• Add chicken pieces and beaten Curd and cook on a high flame for 7-8 minutes.
• Add kasoori methi, Garam Masala Powder, chopped fresh coriander,
  salt and ¾th cup of water.
• Cover the pan and cook on a slow flame for 15-20  minutes till the chicken is tender and gravy is semi-thick.Serve hot.
  
  

Hyderabadi Biryani

Ingredients

For the rice

1 1/2 cups Basmati rice

1 bay leaf

3 cloves

1 ' stick cinnamon

2 green cardamom

1 black cardamom

4 black peppercorns

salt to taste

2 tsp oil

For the gravy

1/2 kg chicken(with bones) cut into med size pieces

2 tbsp ginger-garlic paste

1/2 cup fried onions

2 onions sliced

5 black pepper corns

2 green cardamom

1 ' stick cinnamon

3-4 cloves

1 tsp shah jeera(caraway seeds)

2 tbsp finely chopped coriander leaves

2 tbsp dry mint

1 cup yogurt(hung curds)

1 tsp red chilli powder

1/2 cup milk

3 tbsp ghee

salt to taste

Method 

For the rice

• Heat 4 cups of water in a pan and when its starts boiling add  all the ingredients listed under rice and cook it till 3/4th done. drain it and spread it in a plate and allow it to cool

For the gravy

• Grind shah jeera,green cardamom,peppercorns,cloves,cinnamon, to a fine powder
• Marinate the chicken pieces with  spice powder,ginger garlic paste,coriander leaves, dry mint ,yogurt,red chilli powder,salt, 1tsp oil  and 1/4 cup crushed fried onion and refrigerate for 2 hours atleast
• Heat ghee in a kadai, add sliced onion and fry till golden brown, then add the marinated chicken and fry for 5-10 minutes and then add milk and cook till the chicken is tender and the gravy is thick
• Switch off the gas and allow it to cool and then add the basmati rice and mix it well,add salt if needed
• Switch on the gas again and cook for 15 minutes on a low flame
• lastly garnish it with remaining fried onions and serve hot

Baked Potato wedges in Honey Garlic Sauce

This is an chinese dish with an indian touch....tastes very different and nice......

Ingredients

3-4 Potatoes cut into wedges

1 onion cut into cubes

1 capsicum cut into cubes

2 tsp chilli-garlic sauce

1 tbsp tomato sauce

1 tbsp soya sauce

2 tsp honey

2 tsp vinegar

1/2 tsp white pepper powder

3 tbsp cornflour mixed with 1/2 cup water

4 fried red chillies 

10 flakes of garlic

1 tsp cumin seeds

4-5 peppercorns

salt to taste

3 tbsp oil

spring onion greens for garnishing

Method

• Bake the potato wedges in a preheated oven at 180 C for 20 minutes till golden brown and crisp and then keep aside
• Soak red chillies in water for 10 minutes and then grind it along with cumin seeds,peppercorns,garlic,1 tsp vinegar and salt into a smooth paste and then keep aside
• Heat oil in a pan,add the paste and fry for 3-4 minutes and then add onion and capsicum and saute till translucent
• Add white pepper powder,salt,red chili sauce,soya sauce,chilli-garlic sauce,tomato ketchup,1 tsp vinegar,honey and fry for a couple of minutes
• Then add baked potato wedges and mix well
• Add 1 cup of water and bring to a boil and then add the cornflour paste and cook till the gravy becomes thick 
• Lastly garnish it with spring onion greens and serve hot

Special Bombay Bhel

One of my fav all time chaats :D

Ingredients(serves 4)
3 cups Puffed rice
1 cup crushed papdi
1/2 cup grated carrots
2 onions Finely chopped
3 tbsp Grated Raw mango 

1/2 cup finely Chopped coriander leaves

1 Finely chopped tomatoes - 1 tbsp
1/2 cup Sev

1 tsp Red chilli powder

1/4 cup cooked diced potatoes

3 tbsp Sweet chutney

3 tbsp Mint chutney

2 tbsp Garlic chutney

1 tbsp lemon juice

1/4 tsp Dry mango powder
Salt to taste
For sweet chutney(makes 1 cup)
Med size piece of tamarind

Med size piece of jaggary

1 tsp Roasted cumin seeds

1/2 tsp red chilli powder

1/2 tsp garam masala powder

1/2 cup water

1/2 tsp dried mango powder(amchur)

salt to taste

For Green chutney(Makes 1 cup)

2 tbsp chopped Mint leaves or dry mint

1 cup chopped coriander leaves

1 cubed onion

2 green chillies

2-3 garlic flakes

1 tbsp lemon juice

1 tsp sugar

a pinch of black salt

salt to taste
For  Garlic chutney(makes 1/2 cup)
4-5 flakes of garlic
small piece of tamarind

Cumin seeds - 1/2 tsp

Red chilli powder - 1 tsp

Salt - 1 tsp
Method
For sweet chutney
Mix all the ingredients together in a pan and cook on a low flame till all the ingredients dissolve properly and the chutney gets the right consistency and then keep aside
For green chutney
Grind all ingredients with water to get a thin smooth paste and keep aside
For garlic chutney
Grind all the ingredients with water to get a smooth paste and then keep aside
For the bhel
In a big bowl mix crushed papdi's, puffed rice and half of the sev.
Add Chopped onion,raw mango,tomatoes,potatoes,green chutney,sweet chutney,garlic chutney,red chilli powder,dry mango powder,1/4 cup coriander leaves salt,lemon juice.

Mix well with a spoon and serve immediately garnished with rest of the sev,1/4 cup chopped coriander leaves and one papdi on top of it.

Sweet Corn & Coriander Paratha

Ingredients

For the dough

1 1/2 cups Whole wheat flour 

1/2 cup Refined flour (maida)

Salt to taste

3 tbsp Milk

For the stuffing

1 cup frozen sweet corn 

1/2 cup grated paneer

5  green chillies

5-6 garlic cloves

1 " piece of ginger

1 tsp garam masala powder

1 tsp turmeric powder

1/2 tsp sugar

3 tbsp finely chopped coriander leaves

salt to taste

oil for shallow frying

Method

• For the dough
   
  Mix whole wheat flour, maida and salt in a bowl. Add a milk and enough water to make a soft dough. Cover and rest the dough for fifteen minutes.
  
  For the stuffing

• Grind frozen sweet corn finely and keep aside
• Grind ginger,garlic,green chillies coarsely without adding water and then keep aside
• Heat 2 tsp oil in a pan, add ginger-garlic-green chilli paste and fry for a couple of minutes, then add corn,grated paneer,salt,sugar and mix well 
• Then add turmeric powder,garam masala powder and fry for 4 -5 minutes on a low flame
• Add coriander leaves and mix well and then take it out in a bowl and keep aside 

• For the paratha

• Divide the dough into equal portions and shape them into pedas
• Roll out each portion into a three-inch disc, place a ball of stuffing in the center. Gather edges and roll out into a thick paratha 
• Heat a tawa and cook paratha using oil till light golden on both sides and Serve hot with yogurt