AKKI ROTI

INGREDIENTS :-

Rice flour - 1 cup

Carrot - 2 tbsp

Onion - 2 tbsp

Cilantro - 1 tbsp

Green chilli - 1/2 tsp

Ginger - 1 tsp

Cumin seeds - 1/2 tsp

Salt to taste

Oil

METHOD :-

1. In a mixing bowl, add rice flour, grated carrot, finely chopped onion, cilantro, finely chopped green chilli, salt, Cumin seeds, minced ginger.

2. First crumble the above mixture and then add water till at a time, to make a soft dough.

3. Take a small ball of dough on a foil and start patting, as thin as possible.

Serve hot to chutney or gravy.

FISH TIKKA MASALA

INGREDIENTS :-

Oil - 3 tbsp

Clove - 2 

Bay leaf - 2

Cardamon - 2

Ginger garlic paste - 1 tbsp

Chilli powder - 1 tbsp

Cream - 2 tbsp

Salt to taste

Marinate :-

Fish(Tilapia) fillets - 2 cups

Chilli powder - 1/2 tbsp

Turmeric - 1/4 tsp

Coriander powder - 1/4 tsp

Lime juice - 1 tbsp

Salt to taste

Paste :-

Coriander seed - 1tsp

Cumin seeds - 1/2 tsp

Onion- 1/2 cup

Tomato - 1/2 cup

METHOD :-

1. Marinate fish with chilli powder, turmeric, coriander powder, lime juice and salt and set aside for 30 minutes.

2. Pan fry the fish.

3. In the same pan, add 1 tbsp oil and saute coriander seeds, cumin seeds and onion.

4. Once the onion turns transparent in color, add tomatoes and cook till the oil starts to seperate.

5. Grind the above into fine paste.

6. Heat oil in a kadai, add bay leaf, cardamon, clove and saute for a minute and add chilli powder.

7. Now add the paste, cover and cook for 5 minutes.

8. Lastly add, fried fish and cream and cook for 4 minutes.

Serve with Rice.

CHICKEN CURRY

INGREDIENTS :-

Chicken - 1 lb
Onion - 1 cup
Ginger Garlic paste - 1 tbsp
Red chillie powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garam Masala powder - 1/4 tsp
Tomato puree - 1/2 cup
Cashew - 10
Salt to taste
Oil - 1 tbsp
Cilantro 1/4 cup

METHOD :-

1. Soak cashew in 2-3 tbsp milk for 15 minutes.

2. Heat oil in a pan, add the chopped onions and saute till it turns transparent.

3. Add ginger garlic paste and saute for a minute. Add chicken and cook for 5minutes.

4. Add Red chillie powder, Coriander powder, Turmeric powder and cumin powder and mix. Saute for 2 minutes.

5. Add tomato puree, 2 cups of water, salt and cook on medium flame.

6. Make the cashew puree and keep aside. 

7. Now add garam masala powder, cashew paste and cilantro. Mix and cook till the chicken is cooked.

Serve with rice or roti.

CABBAGE CARROT SABZI

INGREDIENTS :-

Cabbage - 2 cup
Carrot - 1
Red chillie - 1
Mustard seeds - 1/2 tsp
Green chillie - 2 to 3
Sugar - 1/4 tsp
Salt to taste
Oil - 1 tsp
Cilantro - 2 tsp
Lemon juice - 1/2 tsp

Mustard Seed – 1 tbsp

Finely Chopped Cabbage – 1 nos.

Finely Chopped Carrot – 1 cut

Dried Red Chili – 1-2 nos.

Chopped Green Chilies – 2-3 nos.

A Pinch Sugar -

Salt as per taste -

Coriander Leaves (finely chopped) – 2 tbsp

Oil for frying -

Lemon Juice to taste -

- See more at: http://indianvegetarianrecipes.net/carrotrecipe/fried-cabbage-carrot-recipe#sthash.1oUcYXUh.dpuf

Mustard Seed – 1 tbsp

Finely Chopped Cabbage – 1 nos.

Finely Chopped Carrot – 1 cut

Dried Red Chili – 1-2 nos.

Chopped Green Chilies – 2-3 nos.

A Pinch Sugar -

Salt as per taste -

Coriander Leaves (finely chopped) – 2 tbsp

Oil for frying -

Lemon Juice to taste -

- See more at: http://indianvegetarianrecipes.net/carrotrecipe/fried-cabbage-carrot-recipe#sthash.1oUcYXUh.dpuf

Mustard Seed – 1 tbsp

Finely Chopped Cabbage – 1 nos.

Finely Chopped Carrot – 1 cut

Dried Red Chili – 1-2 nos.

Chopped Green Chilies – 2-3 nos.

A Pinch Sugar -

Salt as per taste -

Coriander Leaves (finely chopped) – 2 tbsp

Oil for frying -

Lemon Juice to taste -

- See more at: http://indianvegetarianrecipes.net/carrotrecipe/fried-cabbage-carrot-recipe#sthash.1oUcYXUh.dpuf

METHOD :-

1. Heat oil in a pan on medium flame, add mustard seeds and red chillie.

2. When the mustard seeds starts to pop add chopped cabbage, carrot, green chilie and mix well.

3. Fry the vegetable on low flame for a minute and add salt, sugar and cilantro. Mix well.

4. Saute till the vegetable are tender.

5. Now add lemon juice and mix well.

Serve with roti.

Mustard Seed – 1 tbsp

Finely Chopped Cabbage – 1 nos.

Finely Chopped Carrot – 1 cut

Dried Red Chili – 1-2 nos.

Chopped Green Chilies – 2-3 nos.

A Pinch Sugar -

Salt as per taste -

Coriander Leaves (finely chopped) – 2 tbsp

Oil for frying -

Lemon Juice to taste -

- See more at: http://indianvegetarianrecipes.net/carrotrecipe/fried-cabbage-carrot-recipe#sthash.1oUcYXUh.dpuf

SPICED BUTTERMILK

INGREDIENTS :-

Yogurt - 1 cup
Water - 1 cup
Mustard seeds - 1/4 tsp
Green Chillie - 1
Grated Ginger - 1/2 tsp
Curry leave - 2
Pinch of asafoetida
Cilantro - 1 tbsp
Salt to taste
Oil - 1 tsp

METHOD :-

1. Mix yogurt with water and blend well to make buttermilk.

2. In a pan heat oil and add mustard seeds and sasfoetida

3. When the mustard seeds starts to pop add grated ginger, chopped green chillie and curry leaves. Fry for a minute and add to buttermilk. 

4. Add salt and garnish with cilantro.

FISH CURRY/ TILAPIA KUZHAMBU

NGREDIENTS :-

Tilapia - 2 fillets
Onion - 1 cup
Tomato - 1 cup
Red chillie powder - 1 tsp
Coriander powder - 1/2 tsp
Pepper powder - 1/2 tsp
Turmeric - 1/4 tsp
Tamarind - 1 small marbel
Grated coconut - 1/2 cup
Garlic - 2 pods
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Curry leaves - 8
Oil - 1 tbsp
Salt to taste

METHOD :-

1. Cut and wash the fish fillets, mix it with little salt and turmeric and keep aside for 5 to 10 minutes.

2. Grind the grated coconut to fine paste with little water and keep aside.

3. Heat oil in a kadai, add mustard seeds, cumin seeds, fenugreek seeds and curry leaves, saute for 20sec.

4. Now add garlic and onion, saute until its slightly brown.

5. Add tomato and saute until its soft.

6. Now add the tamarind water, red chillie powder, coriander powder, turmeric, salt and let it boil for 10 minutes.

7. Add the coconut paste and pepper powder, saute for 5 minutes.

8. Now add the fish pieces and let it cook.

Serve with rice.