Fish kedgeree recipe

                                                        

Ingredients:

• 1 cup fish flesh pieces
• 1/2tbsp cumins seeds
• 2 bay leaf
• 2tbsp butter
• 1/2 cup green peas
• 1/4tbsp chilli powder
• 1/4tbsp coriander powder
• a pinch turmeric powder
• 1 cinnamom stick
• 2 cloves
• 1 cup basmati rice, soak it
• salt as per taste
• 2 cup chicken stock
• 1/4tbsp fresh pepper
• coriander leaves
• spring onion

Procedure for preparation:


Step 1: Keep the pan on the stove, put cumin seeds, bay leaf, cinnamom, cloves, butter and fry it, then add green peas and fry it for 2 minutes.

Step 2: Following that add chilli powder, coriander powder, turmeric powder, soaked basmati rice, salt. Then add 2 cups of chicken stock.

Step 3: Then put the fish flesh pieces in top of rice and sprinkle some fresh pepper powder.

Step 4: Reduce the flame, and close the pan for 15 minutes, until the rice gets cooked.

Step 5: Once rice is cooked, garnish with coriander leaves and spring onion and serve it hot






 

Mutton bone soup recipe

                                                       

 Ingredients:

• Mutton bones ( 250g )
• 3 dried red chilli
• 1/2tbsp pepper corns
• 1/2tbsp coriander seeds
• 1/2tbsp cumins seeds
• 1/4tbsp fennel seeds
• 2tbsp ginger garlic pieces
• 4 onion shallots
• 1 tomato, finely chopped
• curry leaves
• mint
• coriander leaves
• salt

 

  Procedure for preparation:


Step 1: Keep the pan on the stove, put mutton bones and pour water and boil it nicely
or you can cook the mutton bones in pressure cooker for 2 whistle.


Step 2: Keep the pan on the stove, put red chilli, pepper corns, cumin seeds, coriander seeds, fennel seeds and roast it, then add ginger and garlic pieces and fry it, then add onion shallots and put off the stove and cool it.

Step 3: Then grind this mixture coarsely.

Step 4: Add the curry leaves in boiling mutton bone pan, then add mint leaves and tomato pieces and close the pan until the tomato gets cooked nicely.

Step 4: Following that add coarsely grinded masala, salt and close the pan and cook it for 15 minutes. Then garnish with coriander leaves and serve it hot.

 

Mughal dum ka chicken gravy recipe

                                                                

                                                                                 




 
Ingredients:

• 3tbsp cashew nut paste
• 1/2kg chicken
• 1tbsp ginger garlic paste
• 1 cup fried onion, fry it in oil
• 1/2 cup curd
• 1tbsp green chilli paste
• 1tbsp chilli powder
• 2 cinnamom stick
• 2 cardamom
• 2cloves
• 1/2 tbsp cumin powder
• 1/2tbsp coriander powder
• 1/4tbsp turmeric
• salt as per taste
• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• 1/2 lemon juice
• 1 cup water
• 4tbsp oil

Procedure for preparation:


Step 1:  Take a bowl, put chicken pieces, then put cashew nut paste, ginger garlic paste, fried onions, curd, green chilli paste, chilli powder, cinnamom, cloves, cardamom, cumin powder, coriander powder, turmeric, salt, mint leaves, coriander leaves, lemon juice, water, oil and mix it nicely.


Step 2: Keep the chicken in refrigerator for 4 hours.

1. Here we are going to cook the chicken in dum style, so we should have perfect lid for the pan.
2. For oil, we can use remaining oil in which we fried onion.

Step 3: After marination, keep the chicken in the stove and close the lid tight and cook for 10 to 15 minutes in medium flame.

Step 4: Then remove the pan from stove and place the tawa on the stove, and now place the pan over the tawa and cook for 20 minutes and put off the stove.

Step 5: Then leave the pan undisturbed for 20 minutes after putting off the stove.

Step 6: Then you can serve the hot dum ka chicken gravy.

Note
The chicken has to cooked in medium flame, since its an dum.
High flame will spoil the chicken

  

Butter chicken recipe

                                                                 

Ingredients

• 1/2 kg chicken
• 1tbsp chilli powder
• 2tbsp ginger garlic paste
• 1/2tbsp coriander powder
• Salt as per taste
• 1tbsp cumin powder
• 5 cashew nut pieces
• 1tbsp fenu greek leaves
• 2 green chillies, finely chopped
• 1/2 cup tomatoes, finely chopped
• 3tbsp butter
• 1tbsp tomato ketchup
• 1/2  cup cream
• 1/4tbsp garam masala
• a pinch of red food colour
• oil

Procedure for prepartion:


Step 1: Take a bowl, put chicken pieces, ginger garlic paste, chilli powder, coriander powder, salt and mix it nicely.

Step 2: Pour 6tbsp oil, put chicken pieces and fry for few minutes, do not cook the chicken fully.

Step 3: Remove the chicken from pan and keep aside.

Step 4: In the same pan there will be some oil, in that add cumin seeds, chopped onion, ginger garlic paste and stir it, then add little water, so that some masala in the pan will get mixed nicely,  then add coriander powder, cashew nuts, chilli powder, fenugreek leaves powder, green chillies and fry it.. Then add tomatoes and close the pan in medium flame, so that tomato will be cooked nicely.

Step 6: Then transfer the masala from pan to a plate and allow it to cool.

Step 7: Grind this masala nicely in food processor.

Step 8: Keep the pan on the stove, and put the butter, then add the grinded masala, a pinch food colour  and cook it for ten minutes, if the masala is too thicker you can add some water.


Step 9: Then add 1tbsp tomato ketchup and stir it, following that add cream and mix it and stir for 4 minutes.

Step 10: Then add the fried chicken in pan and cook the chicken and serve it hot.

 

Lamb Raan roast curry recipe

                                                      

Ingredients


Ingredients for masala:

• 1 big piece lamb leg
• 1tbsp chilli powder
• 1tbsp cumin powder
• 1/2tbsp garam masala powder
• 7 pods of garlic
• 1/2tbsp fennel seeds
• Salt as per taste

 

 

Procedure for marination:

 

 

Step 1: Take a bowl, put chilli powder, cumin powder, garam msala powder, fennel seeds, salt and mix it with little water as thick paste.

 

Step 2:  Take a knife, do some insertions and cuttings on the flesh of lamb piece.

 

Step 3: Apply the masla on the meat piece completely.

 

Step 4: Keep the garlic, in the places where we did some insertions in the meat with knife. Then keep it for atleast 20 minutes.

 

 

 

Ingredients for curry:

 

• 2 bay leaf
• 1/4 cup carrot pieces, cut it little bigger
• 1/4 cup onion pieces. cut it little bigger
• 1/4 cup tomato pieces, cut it little bigger
• 1/4 cup potato pieces, cut it little bigger
• 2 green chillies, finely chopped
• 3tbsp malt vinegar
• 10 stem of mint
• 10 stem of coriander
• 1litre water
• 1/4 cup oil
• 4 pods garlic
• spring onion
• Salt as per taste

 

 

Procedure for preparation:

 

 

Step 1: Take oven tray, keep the marinated lamb in the tray, put the bay leaf, carrot pieces, onoion, tomato, potato, green chillies, garlic around the meat in the tray.

 

Step 2: Pour malt vinegar around the tray. Then pour 1 litre water around the tray, then pour oil on the meat.

 

Step 3: Place the mint stem and coriander stem on the meat. Then close the tray with aluminium foil and keep it in oven for 190 degree for 2 hours.

 

Step 4: Remove the meat after 2 hours, it willbe  cooked nicely.

 

Step 5: Remove the carrot and potato separately and keep aside.

 

Step 6: Grind all other masala that is left over in tray as paste except carrot and potato.

 

Step 7: Pour the grinded masala in pan and cook it for 10 minutes, It will become thick.

 

Step 8: Pour that masala on the meat. Then put the carrot and potato around the plate. Garnish with spring onion or coriander leaves and serve it hot

Fried egg briyani recipe

                                           

Ingredients:

• Oil
• 2 cup boiled rice
• 1 cup onion, finely sliced
• Salt as per taste
• 1/4tbsp turmeric
• 1/2tbsp ginger garlic paste
• 1tbsp chilli powder
• 2 green chillies, chopped
• 1/2 cup mint leaves
• coriander leaves
• 1/2tbsp garam masala
• 2tbsp yoghurt
• 4 boiled eggs
• 1/2tbsp lemon juice

Procedure for preparation:


Step 1: Keep the pan on the stove, pour 5tbsp oil, put sliced onion, salt and fry it, until onion turns golden colour, then add turmeric powder, ginger garlic paste, chilli powder, green chillies, garam masala powder, yoghurt, mint leaves, lemon juice and fry it nicely.

Step 2: Add the boiled egg in the masala and continue frying, then add the coriander leaves and stir it.

Step 3: Once t he masala cooked well, add the boiled rice, stir well and mix with masala and close the pan for 2 minutes in medium flame. Then garnish with coriander leaves and serve it hot.


It is simple and easy dish and can be cooked in few minutes.








 

Mushroom fritters recipe

                                                                    

Ingredients:

• 1 cup mushroom, finely chopped
• 1/2tbsp pepper
• Salt as per taste
• 1tbsp spring onion
• 1tbsp parsely, finely chopped
• 1 cup all purpose flour
• 1 egg
• oil
• 1/2 cup milk

Procedure for preparation:


Batter preparation:


Step 1: Take a bowl, put all purpose flour, little salt, pepper, spring onion, parsely, mix nicely with water, and some milk and mix it. The batter should be in dropping consistency.

Step 2: And add the beaten egg to batter and mix it.

Mushroom preparation:

Step 1: Keep the pan on the stove, pour 2tbsp oil, put the chopped mushroom and saute it, and add salt along with it and fry it.

Step 2: Then put the cooked mushroom in the batter and mix it nicely.

Step 3: Keep the pan on the stove, pour around 1/4 cup oil in the pan, and heat it, once the oil is heated, drop the batter like small dosa in the oil.

You can drop 4 to 5 small dosa in a pan

Step 4: Fry it until it turns golden colour, then flip it, to get cooked in other side. Then serve it hot with sauce.

Its like shallow fry, dont use more oil for frying.

Mushroom peas and spring onion fry recipe

                                                                   

Ingredients:

• Oil
• 1tbsp cumin powder
• 1/4 cup chopped onion
• Salt as per taste
• 1tbsp ginger garlic paste
• 1/4tbsp turmeric powder
• 1/2 cup tomato puree
• 4tbsp cashew nut fine paste
• 1tbsp chilli powder
• 1tbsp coriander powder
• 1 cup mushroom pieces
• 1/2 cup green peas
• 2 green chilli, finely chopped
• 4tbsp cream
• 1/2tbsp garam masala
• 1/2 cup spring onion, for garnishing.

Procedure for preparation:


Step 1: Keep the pan on the stove, pour 2tbsp oil, put chopped onion, salt fry it nicely, then add ginger garlic paste, turmeric powder, tomato puree and fry it nicely for 5 minutes.

Step 2: Following that add cashew nut paste, chilli powder, cumin powder, coriander powder and fry it, then add little water. After 3 minutes, add the mushroom pieces and cook for 7 to 8 minutes, then add boiled green peas, green chillies and fry for few minutes.

Step 3: Then add 4tbsp cream and boil for 2 minutes, then sprinkle some garam masala powder. Once it is cooked, garnish with spring onion and serve it hot.

If the gravy is very thick, you add water while cooking to get in right consistency.


 

Dry mushroom manchurian recipe

                                                    

Ingredients:

• 1 cup mushroom
• 1/2 cup boiled grated potato
• 1tbsp chilli powder
• Salt as per taste
• coriander leaves
• oil
• 2tbsp ginger garlic, finely chopped
• 1/4 cup chopped onion
• 2 chopped green chillies
• 1/4 cup spring onion
• 1tbsp soya sauce
• 1/2tbsp chilli powder
• a pinch aginamoto
• 1tbsp chilli sauce
• a pinch sugar

Procedure for preparation:


Step 1 : Remove the stem of the mushroom gently, you can find small space in that part.

Step 2: Chop the removed mushroom stem finely.

Step 3: Take a bowl, put chopped mushroom stem, grated boiled potato, salt, chilli powder, coriander leaves and mix it nicely. This is stuff masala

Step 4: Stuff this mixture in the space below the mushroom, where we removed the stem of the mushroom.


Procedure for batter:


Step 1: Take a bowl, put all purpose flour, corn flour, water mix it nicely and add egg and mix it along with that.

Step 2: Then dip the stuffed mushroom in batter and fry it in the oil and keep aside.


Procedure for manchurian:


Step 1: Keep the pan on  the stove, pour 2tbsp oil, add 2tbsp chopped ginger garlic, chopped onion, chopped green chillies and fry it.

Step 2: Then add spring onion, soya sauce, chilli powder, aginamoto, chilli sauce, and fry it nicely, then add a pinch of sugar, chopped coriander leaves and fry it. Then add the fried mushroom and saute it for few minutes. Then garnish with spring onion and serve it hot.









Ingredients for batter:

1/2tbsp all purpose flour
1/2tbsp corn flour
water
egg ( optional )
 

cheese sticks recipe

                                                       





Ingredients:

1 cup maida

3tbsp corn flour

a pinch baking soda

Salt as per taste

1tbsp chilli powder

2tbsp bread crumbs

1/4 cup bread crumbs for coating

oil

1/4 cup cheese

Procedure for preparation:

Step 1: Take a bowl, put maida, corn flour, baking soda, salt, chilli powder, bread crumbs, cheese and pour some water and mix it nicely like batter. The batter should be thick like dough.

Step 2: Keep the batter in oven for 1 minute.

Step 3: Then roll the batter like sticks, and coat it in bread crumbs and deep fry in oil and serve it hot with tomato ketchup.

 

Onion rings fry recipe

                                                  

Ingredients:

• 1 large onion, cut it as rings
• 1 cup maida
• 3tbsp corn flour
• a pinch baking soda
• Salt as per taste
• 1tbsp chilli powder
• 2tbsp bread crumbs
• 1/4 cup bread crumbs for coating
• oil

Procedure for preparation:


Step 1: Take a bowl, put maida, corn flour, baking soda, salt, chilli powder, bread crumbs and pour some water and mix it nicely like batter.

Step 2: Dip the onion rings in the batter and coat in bread crumbs and deep fry it in oil, until it turn golden colour. Then serve it hot with tomato ketchup.



 

Paneer egg roll recipe

                                                              

Ingredients:

• 1 egg
• 1/4 cup all purpose flour
• 1/4 cup corn flour
• Salt as per taste
• 1 cup grated paneer
• 1/4tbsp spring onion
• 1tbsp chilli powder
• 1tbsp soya sauce
• 1tbsp ginger garlic paste
• 1tbsp oats
• oil

Procedure for preparation:


Step 1: Take a bowl, put all purpose flour, corn flour, salt, water mix it nicely, then add egg and mix it as batter. It should be in pouring consistency.

Step 2: Keep the pan on the stove, pour 2tbsp oil, put grated paneer and fry it, following that add spring onion, salt, chilli powder, soya sauce, ginger garlic paste and oats, then fry it nicely until it gets cooked. This is the mixture, that we are going to keep in roll.

We are adding oats in this recipe, because it absorbs the moisture in the mixture, so it will be dry.


Preparation for roll:


Step 1: Heat the base bottom pan, to medium heat, then pour the prepared batter in the pan and make it as a layer.

Step 2: Once the layer cooked, it will look like dosa, remove that batter layer and keep it on corn flour, to avoid stickiness.

Step 3: Then put the paneer mixture in the layer and fold it like a roll, and seal it with flour.

Step 4: Keep it in freezer for few minutes and deep fry it in oil, until it turn golden colour and serve it hot.



 

Dry chilli paneer recipe

                                                              

Ingredients:

• 1 cup paneer cubes
• 1/2tbsp ginger garlic paste
• 1 and half tbsp corn flour
• 1egg
• oil
• 1/2tbsp cumin seeds
• 1tbsp chopped garlic
• 4 green chillies, finely chopped
• 1/2 onion, cut into cubes
• 1tbsp coriander powder
• 1tbsp chilli garlic sauce
• 1/2 cup red bell pepper ( capsicum )
• 1/2 cup yellow bell pepper ( capsicum )
• 1/2tbsp chilli paste
• 1tbsp soya sauce
• curry leaves
• 1tbsp lemon juice
• Salt as per taste
• coriander leaves
• 1tbsp maida

Procedure for preparation:


Step 1: Take a bowl, put corn flour, ginger garlic paste, salt, maida, little water, egg and mix it nicely and put the panner and nicely mix it in batter and keep it in refrigerator for few minutes.

Step 2: Then keep the pan on the stove, pour oil and fry the paneer and keep it aside.

Step 3: Keep another pan on the stove, pour 3tbsp oil, put cumin seeds, chopped garlic and fry it for 1 minute, then add the ginger garlic paste, chopped green chillies and fry it, then add onion cubes and fry for few minutes, then add coriander powder and fry it for 2 to 3 minutes.

Step 4: Then pour 1/4 cup water and allow it to boil, until the masala smell goes off, then add chilli garlic paste, a pinch aginomoto, red capsicum, yellow capsicum, chilli powder, soya sauce, curry leaves, salt, lemon juice and fry it nicely.

Step 5: Then put the fried paneer and saute it, then garnish with coriander leaves and serve it.


 

Mixed vegetable coconut gravy recipe , ( vegetable avial recipe)

                                                           

 

Ingredients:

• 1/2 cup carrot pieces
• 1/2 cup beans pieces
• 1/2 cup snake gourd or pumpkin
• 1/2 cup drumstick pieces
• 1/2 cup potato pieces
• Any vegetable you like, cut int little big, lengthwise
• coconut pieces (50g)
• 4 green chillies
• 1/2tbsp cumin seeds
• 1/2tbsp mustard seeds
• 3tbsp oil
• curry leaves
• coriander leaves
• 1/4 cup curd

Procedure for preparation:


Step 1: Keep the pan on the stove, put all the vegetables and pour one cup of water, then add salt and turmeric powder . Then close the pan, until vegetables to get cooked nicely.

Step 2: Take a food processor, put coconut pieces, cumin seeds, green chillies and grind it coarsely.

Step 3: Put the grinded coconut mixture in the boiled vegetable pan and stir it for 3 minutes. Add curd and stir for 2 minutes.

Step 4: Keep the pan on the stove, pour 3tbsp oil, put mustard seeds, after spluttering, add curry leaves and then put it in the cooked vegetable. Then  garnish with coriander leaves and serve it hot.




 

Paneer butter masala recipe

                                                    

Ingredients:

• 1 cup paneer pieces
• 1tbsp coriander powder
• 1/4tbsp garam masala
• 1/4tbsp chilli powder
• 1/4tbsp  kasturi methi
• 1tbsp tomato ketchup
• 3tbsp tomato puree
• 1 cup milk
• ginger garlic paste
• 1tbsp fried onion, (optional)
• 2tbsp butter

Procedure for preparation:


Step 1: Take a bowl, put coriander powder, garam masla, chilli powder, kasturi methi, tomato ketchup, tomato puree mix it nicely by adding milk as like thin paste.

Step 2: Keep the pan on the stove, put 2tbsp butter and melt it, then add ginger garlic paste and fry it for one minute, then add the thin paste and fried onion and stir it.

Step 3: Close the pan and simmer it for 3 minutes, then add salt, if the masala is thick, add milk.

Step 4: Then add paneer pieces and cook it, once the paneer cooked and masala becomes thicker serve it hot.

  

Kadai paneer masala recipe

                                                                   

Ingredients:

4 Red chillies

1/4tbsp pepper corns

1/2tbsp coriander seeds

1/4tbsp fennel seeds

1/4tbsp cumim seeds

1tbsp fenugreek leaves

1/2tbsp garam masala powder

1/4 cup green bell pepper ( capsicum)

1/4 cup diced onion

1 cup tomato puree

salt as per taste

1 cup paneer pieces

coriander leaves.

2tbsp butter

 Procedure for preparation:

Step 1: Roast the red chillies, pepper corns, coriander seeds, fennel seeds, cumin seeds for few minutes, atlast add fenugreek leaves and fry it for half minute and  allow it cool.

Step 2: Divide the masala, into two portions, grind corsely as one part, and grind finely as the other part and keep separately. This is kadai masala.

Step 3: Keep the pan on the stove, put 2tbsp butter, add finely grinded masala and fry it, then  add the garam masala  bell pepper, diced onion and fry it, then add the fresh tomato puree and stir it for 5 minutes.



Tomato puree preparation:

•  Blanch the tomato
•  Remove the skin
•  Grind it nicely

Step 4: Then add the paneer pieces and fry it for few minutes, then sprinkle some coarsely grinded kadai masala.

Step 5: Once the paneer cooked, garnish with coriander leaves and serve it hot with naan, roti, chapati, rice etc..

  

Fried Egg plant curry recipe, ( Fried brinjal curry recipe), (ennai kathirikai kolambu recipe)

                                                       

                                                   

Ingredients:

• Egg plant (Brinjal) 250g, small in size
• 2 large onion, cut into big pieces
• 2 large tomato, cut into big piecs
• 7 pods garlic
• curry leaves
• coriander leaves
• 1/2tbsp mustard seeds
• 1/2tbsp fenugreek seeds
• 1 small lemon size tamarind, dissolved in water
• 2tbsp chilli powder
• 1tbsp coriander powder
• 1/4tbsp turmeric powder
• Salt as per taste
• oil
• 5tbsp grinded coconut
• 5 pepper corns

Procedure for preparation:


Step 1: Slit the small eggplant at bottom, into quarters, should not cut fully.

Step 2: Keep the pan on the stove, pour 4tbsp oil, put the eggplant and fry it nicely for 10 to 15 minutes, and keep it aside on the plate.

Step 3: Keep the pan on the stove, pour 2tbsp oil, put onion pieces and fry for 2 minutes, then add tomato pieces and fry it for another 2 to 3 minutes, then add turmeric powder, chilli powder, coriander, salt and continue fry for 2 minutes, then add the grinded coconut and fry for another 2 minutes. And keep the mixture in plate and allow it to cool.

Step 4: After cooling, grind mixture to paste in food processor.

Step 5: Keep the pan on the stove, pour 4tbsp oil, put mustard seeds, after popping, put the fenugreek seeds and pepper corns and fry for 2 minutes, then add curry leaves and garlic pods and continue frying for 1 minute, then add the grinded mixture and stir it. Then add the tamarind water and allow it to boil for 5 to 7 minutes.

Step 6: Then add the fried egg plant in the pan and allow to boil for 5 to 7 minutes, once the egg plant cooked, garnish with coriander leaves and serve it hot with white rice.






 

Mint chicken curry recipe

                                                             

Ingredients:

• Chicken (250g)
• 2 cups mint leaves
• 1/2 cup coriander leaves
• 1tbsp ginger garlic paste
• 1 cinnamom
• 2 cloves
• 2 cardamom
• 3 green chillies
• 1 onions, finely chopped
• salt as per taste
• turmeric
• 1/4 tbsp garam masala
• 1/2tbsp chilli powder
• 1/2tbsp coriander powder
• oil
• 1tbsp lemon juice

Procedure for preparation:


Step 1: Take a food processor, put mint leaves, coriander leaves, cinnamom, cardamom, cloves, green chillies, grind this mixture nicely and keep aside.

Step 2: Take a bowl, put the chicken pieces, chilli powder, coriander powder, garam masala, turmeric , salt, lemon juice, ginger garlic paste mix it nicely and marinate for 1 hour.

Step 3: Keep the pan on the stove, pour 2 tbsp oil, and put the marinated chicken pieces, just fry it in medium flame, until it turns golden brown colour and keep aside. The chicken need not to be cooked fully.

Step 4: Keep another pan on the stove, pour 2tbsp oil, put onion and fry it for few minutes, then add the grinded mint mixture and fry it nicely, until the oil comes out from it.

Step 5: Then add the fried chicken pieces in the pan fry it for few minutes, then add little water for the chicken to get cook nicely. Close the pan for some time, until chicken to get cooked. Then serve the hot mint chicken.


 

Cheese bread toast recipe

                                                           

Ingredients:

• 2 bread, cut the edges
• 2tbsp butter
• 1 cheese layer

 
Procedure for preparation:


Step 1: Apply butter in one side of the bread, and toast it in butter side.

Step 2: Keep the cheese layer inbetween two bread and toast it for 1 minute, until the cheese melt. Then serve it hot

 

Fish balls fry recipe

                                            

Ingredients:

• 1/4 cup red bell pepper, ( capsicum), deseeded.
• 2 cloves, garlic crushed
• 1tbsp cilantro, finely chopped
• 1tbsp thyme, finely chopped
• 1/2tbsp black pepper powder
• 2 large eggs
• 1/2 cup all purpose flour
• 1/2 cup parmesan cheese
• 1 cup bread crumbs
• fresh fish, without bones (200g)
• oil for frying
• Salt as per taste

Procedure for preparation:


Step 1: Take a food processor, first put the fish and grind it nicely, then add red bell pepper, crushed garlic, cilantro, thyme, black pepper powder, salt, eggs, cheese, bread crumbs and grind it nicely.

Step 2: The grinded mixture will look like dough, now you can make the fish mixture into small balls and keep it in a plate.

Step 3: Then coat the balls with all purpose flour and deep fry it in the oil

Crispy fries with cilantro and chilli recipe

                                                

Ingredients:

• 1 large potato, cut into strips
• 1 onion, thinly sliced
• 1 chilli, finely chopped
• 1/2tbsp pepper powder
• Salt as per taste
• Cilantro, finely chopped
• olive oil
• tomato ketchup

Procedure for preparation:


Step 1: Take a bowl, put the potato strips, pour 2tbsp olive oil, pepper, salt and mix it nicely.

Step 2: Then keep it oven for 30 minutes in grill mode, the grilled potato should be golden colour.

Step 3: Then transfer the grilled potato into a bowl, add some more salt, pepper and mix it nicely, then add cilantro, sliced onion and chopped chillies, mix it nicely.

Step 4: Then serve  the potato strips with toamto ketchup.

creamy garlic mushroom with roasted potatoes recipe

                                           

Ingredients

2 boiled potato

1 cup of mushroom

1/2 cup cream

Salt as per taste

1tbsp finely mashed garlic

1/2tbsp pepper powder

olive oil

2tbsp finely chopped onion

Procedure for preparation:


Step 1: Cut the boiled potato into big pieces, do not remove the skin, then put in bowl, just shake it twice, it will look like skin peeling, but should not peel the skin of potato.

Step 2: Sprinkle salt and pepper on the potato pieces, then pour 2tbsp olive oil mix it nicely and keep it oven for 30 minutes in grill mode for 350 f and keep it in oven for some more time, until it turns golden colour. Remove the potato from oven and keep it in plate.

Step 3: Keep the pan on stove, pour 2tbsp olive oil, put chopped onion and fry it for 2 minutes, then add mashed garlic and fry it, then add the mushroom and continue frying, then add salt, pepper, continue frying. Once the mushroom cooked, add cream and stir it for 5 minutes. Let the creamy mushroom bit thicker.

Step 4: Then transfer the creamy mushroom in a bowl, then dip the roasted potatoes in the creamy mushroom and taste it. It wil be yummy,,,, delicious...........

Cluster beans fry recipe, ( Kothavarangai fry recipe)

                                             

Ingredients:

• Cluster beans (250g), cut into small pieces
• 1 large onion, finely chopped
• 1 medium size tomato, finely chopped
• 1tbsp ginger garlic paste
• 1/2tbsp mustard seeds
• curry leaves
• coriander leaves
• 1tbsp chilli powder
• 1/2tbsp coriander powder
• a pinch turmeric powder
• Salt as per taste
• Oil

Procedure for preparation:


Step 1: Keep the pan on the stove, pour 3tbsp oil, put mustard seeds, after popping add onion, curry leaves, ginger garlic paste and fry it for few minutes, then add tomato and fry it, until onion and tomato merge together.

Step 2: Then add cluster beans pieces and fry it for 5 minutes, then add chilli powder, coriander powder, turmeric powder, salt and continue frying.

Step 3: Then pour some water for cluster beans to get cooked, close the pan for some time, ocassionally stir it.

Cluster beans will take extra time to get cooked.

Step 4: Once the cluster beans gets cooked and masala smell goes off, garnish with coriander leaves and serve it.

Garlic aioli recipe

                                                                  

Ingredients:

• 1/2 cup mayonnaise
• 2 cloves grated garlic
• 2tbsp lemon juice
• salt as per taste
• 1/4tbsp pepper

Procedure for preparation:


Step 1: Take a bowl, put mayonnaise, garlic, lemon juice salt, pepper and mix it nicely.

Step 2: Cover it with plastic wrap and refrigerate for few minutes and serve it with any dish which u like.


For frittata recipe Click here

Red pepper frittata recipe

                                                                 

Ingredients:

• 3tbsp olive oil
• 1 onion, thinly sliced
• 8 large eggs
• 2 red peppers, (capsicum), finely sliced
• 1 cup grated cheese
• Salt as per taste
• pepper powder
• 2tbsp chopped fresh basil
• 1 green onion, finely chopped, for garnishing.

Procedure for preparation:


Step 1: Preheat the oven.

Step 2: Take the oven pan, apply the olive oil in it, then add the onoion and capsicum and cook it for 7 minutes, stirring occasionally and  remove the oven pan from oven.

Step 3: Meanwhile, beat the eggs, and mix it with cheese, basil, salt, pepper powder nicely, until it gets mixed in the eggs, then pour the egg mixture in the oven pan and mix it nicely, and sprinkle the few cheese on the top and keep it in oven for 20 minutes, until it turns golden colour.

Step 4: Then serve it hot with garlic aioli

 
For Garlic aioli recipe click here

Aloo kurkure recipe, ( Potato kurkure recipe)

                                                          

Ingredients:

• 1 cup boiled, peeled and mashed potatoes
• 1/2 cup chopped mint leaves
• 1/2tbsp finely chopped green chillies
• 1/2tbsp roasted cumin seeds powder
• 1/2tbsp lemon juice
• Salt as per taste
• 1/ cup plain flour ( maida )
• 1/2 cup rice flakes, coarsely grinded
• oil for deep frying

Procedure for preparation:


Step 1: Take a bowl, put mashed boiled potato, mint leaves, green chillies, cumim powder, lemon juice, salt and mix it nicely.

Step 2: Make the content into small round shapes and keep it on a plate.

Step 3: Take another bowl, put the maida and pour water and mix it nicely to saucy form.

Step 4: Take the round balls and dip in the maida mixture and coat it with rice flakes keep it in a plate.

Step 5: Then keep the frying pan, pour oil and deep fry the potato balls, filter the oil and serve it with tomato sauce.


 

Coriander chutney recipe, ( Kothamalli chutney recipe)

                                                      

Ingredients:

• 1 Big bunch of coriander leaves, cut into pieces
• 4 green chillies
• 5tbsp black gram
• a marble size, tamarind
• Salt as per taste
• 1/2inch ginger
• 1/2tbsp mustard seeds
• 50g, coconut pieces
• Salt as per taste
• oil

Procedure for preparation:


Step 1: Keep the pan on the stove, pour 2tbsp oil, put black gram and fry for 1 minute, then add coriander leaves, tamarind, green chilli, ginger, salt and fry for 5 to 7 minutes and keep aside to cool it

Step 2: Then grind the fried content with coconut pieces to paste in a food processor and transfer it to bowl.

Step 3: Keep the small frying pan, pour 2tbsp oil, put mustard seeds, after popping, pour it in the chutney bowl.

You can have this chutney for idly, dosa, vada etc....





 

Onion chutney recipe

                                                         

Ingredients:

• 2 large onion, cut into big pieces
• 2 large tomato, cut into big pieces
• 8 dried red chilli
• 1/2tbsp mustard seeds
• 1/2tbsp black gram
• 1/2tbsp bengal gram
• curry leaves
• Salt as per taste
• oil

Procedure for preparation:


Step 1: Keep the pan on the stove, pour 2tbsp oil, put the dried red chilli fry for 30 seconds, then add the onion and tomato piece, salt and fry it for 10 to 12 minutes and keep aside.

Step 2: Keep the small frying pan, pour 3tbsp oil, put the mustard seeds, after popping, add black gram, bengal gram fry it for 1 minutes, then add the curry leaves and put off the stove.

Step 3: Grind the fried onion, tomato, dried red chilli into a paste and transfer into a bowl.

Step 4: Then put the curry leaves oil content on the top of  the onion chutney and serve it with idly, dosa etc...












 

Beetroot fry recipe

           
                                                              

Ingredients:

• Beet root (200g), cut into small pieces
• 1 onion, finely chopped
• 3 green chillies, slit it
• 1/2tbsp mustard seeds
• 1/2tbsp black gram
• 1/2tbsp bengal gram
• curry leaves
• coriander leaves
• 4tbsp grated coconut
• oil
• a pinch turmeric powder
• Salt as per taste.

Procedure for preparation:


Step 1: Keep the pan on the stove,  pour 2 tbsp oil, put mustard seeds, after popping, add bengal gram, black gram and fry for 1 minute, then add curry leaves, onion, green chillies and fry it for 5 minutes.

Step 2: Then add the beet root and fry for few minutes, then add little water, salt, turmeric powder stir it, and close the pan for 5 minutes, stir it occassionaly, once the beet root cooked, add the grinded coconut and stir for 2 minutes.

Step 3: Then garnish with coriander leaves and serve it.

Ground nut chutney recipe, ( verkadalai chutney recipe)

                                              

Ingredients

• Roasted groundnuts (150g)
• 1/2tbsp mustard seeds
• 1/2tbsp bengal gram
• 1/2tbsp black gram
• curry leaves
• 2 pieces coconut, cut into small pieces
• 5 dried red chilli
• coriander leaves, finely chopped
• a marble size tamarind
• 2 cloves, garlic
• Salt as per taste
• oil

Procedure for preparation:


Step 1: Take a food processor, put roasted ground nuts, coconut pieces, dried red chilli, salt, tamarind, garlic, salt and grind it to paste and transfer the content to a bowl.

Step 2: Keep the small pan on stove, pour 2tbsp oil, put mustard seeds, after popping, add bengal gram, black gram and fry it for 2 minutes, then add curry leaves and coriander leaves and put off the flame. Put the content to a ground nut chutney bowl.

You can have ground nut chutney with idly, dosa, pongal, chapati etc....
 

Vermicelli milk sweet recipe, ( Semiya pal payasam recipe)

                                       

Ingredients:

• 1 cup roasted vermicelli
• 1 cup boiled milk
• 1/4 cup sugar
• 5 cashew nuts
• 5 almond nuts
• 5 raisins
• 2 cardamom, crushed
• 2tbsp ghee

Procedure for preparation:


Step 1: keep the pan on the stove, pour 1 cup of water, allow it to boil, then add the roasted vermicelli and stir it.

Step 2: Pour some water, if it is thick, the vermicelli should be immersed in boiling water, then add sugar and stir it, until vermicelli gets cooked completely.

Step 3: Then add the boiled milk, allow it to boil for 2 minutes and put off the flame.

Step 4: Keep the small pan on stove, pour ghee, put all the nuts and fry it for 2 minutes and put it in sweet and serve it hot.

If you want to be more sweeter, add sugar accordingly.

Radish fry recipe, ( Mullangi poriyal recipe)

                                             

Ingredients:

• Radish (250g)
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1tbsp ginger garlic paste
• curry leaves
• coriander leaves
• 1tbsp chilli powder
• 1/2tbsp coriander powder
• a pinch turmeric powder
• 1/4tbsp mustard seeds
• Oil

Procedure for preparation:


Step 1: Cut the radish into small pieces and keep aside.

Step 2: Keep the pan on the stove, pour 2tbsp oil, after popping, put curry leaves, ginger garlic paste, choped onion fry it for 5 minutes. Then add the chopped tomato and fry it, until onion and tomato merge together.

Step 3: Then add the radish pieces and stir it for 5 minutes, then add chilli powder, coriander powder, turmeric powder, salt and continue frying.  Then add little water for radish to get cooked.

Step 4: Close the pan for 5 to 7 minutes, ocassionally stir it, once the radish cooked and masala smell goes off, garnish with coriander leaves and serving it as side dish.

 

Radish curry recipe, ( Mullangi kolambu recipe)

                                                            

Ingredients:

• 2 Radish, cut into round shape
• 2 onion, finely chopped
• 2 tomato, finely chopped
• 1 green chilli, slit it
• 1/2tbsp mustard seeds
• 1tbsp ginger garlic paste
• 1 and half tbsp chilli powder
• 1tbsp coriander powder
• a pinch turmeric powder
• Salt as per taste
• curry leaves
• coriander leaves
• 1/2 cup grinded coconut paste
• oil

Procedure for preparation:


Step 1: Keep the pan on  the stove, pour 2tbsp oil, put mustard seeds, after popping, add onion, green chilli, curry leaves, ginger garlic paste and fry it and add chopped tomato and fry it, until onion and tomato merge together.

Step 2: Then add the radish pieces and fry it for 5 minutes, then add chilli powder, coriander powder, turmeric powder, salt and continue frying then pour water and allow it boil.

Step 3: Close the pan for few minutes, until radish to get cooked, and masala smell goes off, then add the grinded coconut paste and allow it to boil for 4 to 5 minutes.

Step 4: Then garnish with coriander leaves and serve it hot with white rice.

 

Bengal gram curry recipe, ( vada curry recipe)

                                                       

Ingredients:

• Bengal gram (100g), soaked for 2 hours
• 2 large onion, slice it
• 2 tomato, finely chopped
• 3 green chilli, slit it
• 1/2 tbsp mustard seeds
• curry leaves
• 2tbsp chilli powder
• 1tbsp coriander powder
• 1/4tbsp turmeric powder
• Salt as per taste
• coriander leaves
• 2tbsp ginger garlic paste
• 1 small onion, finely chopped
• 2 small green chilli, finely chopped
• Oil

Procedure for preparation:


Step 1: Grind  the bengal gram coarsely in food processor and keep it in a bowl, add chopped onion, green chilli, finely chopped curry leaves, salt and mix it nicely with bengal gram.

Step 2: Keep the tawa on the stove, pour 2tbsp oil, spread the bengal gram mixture evenly on tawa, slightly roast it for 5 minutes in both sides and keep aside in a plate.

Step 3: Keep the pan on the stove, pour 4tbsp oil, put mustards seeds, after popping, add curry leaves, sliced onion, green chilli, ginger garlic paste and fry it nicely,  then add chopped tomato and fry it until onion and tomato merge together.

Step 4: Then add chilli powder, coriander powder, turmeric powder, salt and continue frying, then pour 2 cups of water and allow it to boil nicely, until the masala smell goes off.

Step 5: Now smash the bengal gram mixture nicely into small pieces and put it in the boiling masala water and stir it.

Step 6: Close the pan for 5 to 7 minutes, then the bengal gram curry will be thicker, if it is very thick, you can add little water, it should be in gravy form.

Step 7: Then you can garnish with coriander leaves and start serving it hot with, idly, dosa, chapati, poori etc.. Its an very tasty side dish.

Banana stem fry recipe, ( valzhathandu porial recipe)

                                                          

 

Ingredients:

• 1 Banana stem, finely chopped
• 1 onion, finely chopped
• 1/2 tbsp mustard seeds
• 1tbsp crushed garlic
• curry leaves
• 1/2tbsp bengal gram
• 1/2tbsp black gram
• 3 green chillies, slit it
• coriander leaves
• oil
• Salt as per taste
• 5tbsp grinded coconut

Procedure for preparation:

Step 1: Keep the pan on  the stove, pour 2tbsp oil, put mustard seeds, after popping add black  gram, bengal gram and fry iy for 2 minutes, then add curyy leaves, garlic, chopped onion, green chilli and fry it.

Step 2: Then add the chopped banana stem and fry it, then add salt and continue frying, then pour little water for banana stem to get cooked.

Step 3: Once the banana stem cooked, put the grinded coconut and stir it for 4 minutes, then garnish with coriander leaves and start serving hot.


 

Mixed vegetable semolina upma recipe, ( Vegetable semiya upma)

                                                            

Ingredients:

• 1 cup vermicelli, roasted
• 1/2 cup beans, finely chopped
• 1/2 cup carrot, finely chopped
• 2tbsp boiled corns
• 1/4 cup grean peas
• curry leaves
• coriander leaves
• 1 large onion, finely chopped
• 1 tomato, finely chopped
• 1 green chilli, slit it
• 1tbsp chilli powder
• 1/2tbsp coriander powder
• a pinch turmeric powder
• Salt as per taste
• 4tbsp oil
• 1/2tbsp mustard seeds

Procedure for preparation:


Step 1: Keep the pan on the stove, pout oil, put mustard seeds, after popping add curry leaves, chopped onion, green chilli and fry it for 5 minutes, following that add chopped tomato and fry it, until onion and tomato merge together.

Step 2: Then add the chopped vegetable and fry it, then add chilli powder, coriander powder, turmeric powder, salt and continue frying, then add 2 cups of water and allow it boil nicely, until the raw masala smell goes off and vegetable gets cooked for 75 percent.

Step 3: Then add the roasted vermicelli and stir it, and close the pan for 5 to 7 minutes in medium flame, then garnish with coriander leaves and start serving. 

Rava upma recipe

                                     This dish is very easy to prepare in few minutes. It is an south indian break fast. It is most commomly prepared in all houses.

Ingredients:

• 1 cup rava
• 1 onion, finely chopped
• 3 green chilli
• curry leaves
• coriander leaves
• 1/2 cup beans, finely chopped
• 1/2 cup carrot, finely chopped
• 1/2tbsp mustard seeds
• 1/2tbsp black gram
• 1/2tbsp bengal gram
• oil
• 2tbsp ghee
• Salt as per taste

Procedure for preparation:


Step 1: Roast the rava for 5 minutes and keep aside.

Step 2: Keep the pan on the stove, pour 2tbsp oil, put mustard seeds, after popping, add black gram, bengal and fry for 2 minutes, then add curry leaves, chopped onion, green chillies and fry it.

Step 3: Then pour 2 and half cup of water and allow it to boil, then add the roasted rava, slowly by stiring.

Step 4: Reduce the flame and close the pan for 2 to 3 minutes, then pour ghee and garnish with coriander leaves and start serving it hot with coconut chutney or sambar.
 

Elephant foot yam masala recipe, ( karunakilangu fry recipe)

                                      

Ingredients

• Elephant foot yam (250g)
• 1 large onion, finely chopped
• 1 large tomato, finley chopped
• 1tbsp ginger garlic paste
• 1/2tbsp mustard seeds
• curry leaves
• coriander leaves
• 1tbsp chilli powder
• 1/2tbsp coriander powder
• a pinch turmeric powder
• Salt as per taste
• Oil

Procedure for preparation:


Step 1: Remove the upper skin of elephant foot yam, and cut into bigger pieces, and cook it in cooker for 5 whistle and keep aside.

Step 2: Keep the pan on the stove, pour 3tbsp oil, put mustard seeds, after popping add, chopped onion, curry leaves and fry it, then add chopped tomato and fry it, until onion and toamto merge together.

Step 3: Open the cooker, take the elephant foot yam, cut into small pieces.

Step 4: Then add chilli powder, coriander powder, turmeric, salt in the pan and fry it and little water to it.

Step 5: Then add the elephant foot yam pieces and fry it for 7 minutes, now the masala looks in gravy form, then garnish with coriander leaves and serve it hot.

Banana stem dhall recipe, ( valzhathandu kootu recipe)

                                                         

Ingredients:

• 1 Banana stem
• Bengal gram (50g)
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1tbsp ginger garlic paste
• 5tbsp grinded coconut
• 1/2tbsp mustard seeds
• 5 green chillies, slit it
• Salt as per taste
• a pinch turmeric powder
• curry leaves
• coriander leaves
• 2tbsp oil

Procedure for preparation:


Step 1: Soak the bengal gram for 30 minutes, and cook it in cooker for 5 whistle and keep aside.

Step 2: Cut the banana stem into pieces and put it in water.

Step 3: Keep the pan on the stove, pour 2tbsp oil, put mustards seeds, after poppping, add chopped onion, green chillies, curry leaves, ginge garlic paste and fry it for 5 to 6 minutes. then add choppe dtomato and fry it, until onion and tomato merge together.

Step 4: Then add the banana stem pieces and fry it for few minutes, then add, turmeric powder, salt and some water for banana stem to get cooked, close pan for 5 to 6 minutes. Stir it occasionally.

Step 5: Then add the cooked bengal dhall and stir it for few 5 minutes, then add grinded coconut and stir for 3 to 4 minutes. Then you can garnish with coriander leaves and serve it hot.