INGREDIENTS :-
Corn - 1 cup
Potato - 1 cup
Onion - 1/2 cup
Tomato - 1/2 cup
Green chilli - 1
salt to taste
chaat masala to taste
Lemon juice - 1 tsp
Butter
Jeera powder - 1/4 tsp
METHOD :-
1. Heat butter in a pan, and add boiled corn and potato.
2. Add chopped onion and tomato and mix well.
3. Remove from the flame and add the remaining ingredients and mix well.
4. Garnished with corainder leaves and sev or salted bhoondi.
INGREDIENTS :-
Chicken breasts
Cornflour - 5 tbsp
Onions - 2
Garlic - 6 pods
Ginger - 2 inch
Chicken stock - 1 cub
Chilli Flakes - 1 tsp
Black pepper - 1 tsp
Ketchup - 4 tsp
Soy sauce - 4 tsp
Tomato puree - 2 tbsp
Sugar - 2 tsp
Green chilli - 2
Cilantro - 1 cup
Oil for frying
Salt to taste
METHOD :-
1. Cut the chicken in strips and season with salt and a tsp of black pepper.
2. Slice the onions and chop the garlic, ginger and green chilli.
3. Mix a tbsp of cornflour in a cup of water ensuring there are no lumps, crumble and add the stock cube and add a tsp sugar, ketchup and soy sauce - mix well - set aside.
4. Add 3 tbsp of water and 4 tbsp cornflour to the chicken and mix to coat chicken with the cornflour.
5. Deep fry the chicken until golden brown and set aside.
6. Stir fry the onion in 3 tablespoons of oil, on high heat for 1 minute.
7. Add the garlic and stirfry for another minute.
8. Add the ginger and chilli flakes and stirfry for 30 seconds.
9. Add the tomato puree and reduce the heat to medium. Fry for 1 minute.
10.Add the cornflour sauce mix and bring it to boil and thicken the sauce.
11.Add salt to taste - keep in mind that soy sauce and ketchup are already seasoned.
12.At this stage taste the sauce to ensure the seasoning is right and that it is not too sharp or sour.
If it is sour add some more sugar, to get rid of the sharpness or sourness - not to make the sauce sweet.
13.Turn off the heat and cool for 5 minutes. Now add the chopped green chilli, coriander leaves and the fried chicken in the sauce and stir to coat the chicken.
Serve with fried rice or noodles.
INGREDIENTS :-
Papad - 4
Potato - 4
Green Chilli - 1
Cilantro - few
Lemon - 1/2
Red Chilli Powder - 1/4 tsp
Garam Masala - 1/4 tsp
Sugar - 1/4 tsp
Salt to taste
Besan - 1 tbsp
oil to fry
METHOD :-
1. Boil and peel potato.
2. Finely chop cilantro leaves and green chillies.
3. Mix potato, green chillies, cilantro, red chilli powder, garam masala, sugar, salt and lemon juice.
4. Dip papad in water and take them out.
5. Now roll potatoes into papad and roll the papad and seal the corner with besan batter.
6. Heat oil and deep fry all papad rolls until they turn golden brown.
Serve them with Chutney and sauce.
INGREDIENTS :-
White Pomfret - 1 lb
Grated Coconut - 1 tsp
Red chilli powder - 6 tsp
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Ginger Garlic paste - 2 tbsp
Curry leaves - 8-9
METHOD :-
1. Except curry leaves - slightly roast and grind all ingredients to a very fine paste.
2. Apply paste to the fish along with salt to taste and curry leaves.
3. Marinate for atleast 1 hour.
4. Cook for 15-20 minutes - on a low flame - until fish is done. Do Not Overcook.
Serve with rice
INGREDIENTS :-
FOR BATTER :-
Coarse semolina (moti sooji) - 1 cup
Salt to taste
Green chili - 1 cup finely chopped
Ginger - 1 tsp finely grated
Cilantro - tbsp
Yogurt - 1/2 cup
water - 1 cup
ENO (fruit salt) - 1 tsp
FOR SEASONING :-
Oil - 1 tbsp
Mustard seed - 1/2 tsp
Cumin seeds - 1/4 tsp
Green chilies - 2
METHOD :-
1. Mix semolina, salt, green chili, ginger, cilantro, yogurt and water (as needed) to make a pancake-like batter. Set aside for at least 30 minutes. The batter becomes thicker as the semolina absorbs the water. At this point, you can add a little more water if it is too thick.
2. Add approximately ¾ cup of water to the pot and check to make sure that the water does not touch the bottom plate of the Idli stand. Bring to boil.
3. Lightly grease Idli plates with oil.
4. Add ENO Fruit Salt to the batter and mix well. The mixture will begin foaming. Immediately begin pouring into the Idli trays and place it into the steaming pot.
5. Cover the pot and steam Idlis for 10-12 minutes on medium heat.
6. Insert a toothpick in the center of one Idli. If the toothpick comes out clean, then you are ready to remove the stand from the pot. Be careful to not overcook the Idlis as they will lose their softness and become too dry as they cool off.
7. Let cool for just a few minutes before removing each individual Idli. They should come out easily and not stick to the mould. The Idlis should be spongy and soft.
FOR SEASONING :-
1. Heat oil in a saucepan. Add mustard and cumin seeds and as they begin to crack, add the chilies. Stir for a few seconds and remove from the heat.
2. Pour the seasoning over the Idlis on the serving plate.
Serve with coconut chutney or cilantro chutney.
Chicken - 1/2 kg
Green chillies - 5
Onion - 1 cup
Tomato - 1cup
Palak Leaves - 1 cup
Methi Leaves - 1 cup
Cinnamon - 1 inch
Clove -3
Garlic -7 flakes
Ginger - 1 inch
Coriander - 1/4 cup
Red Chilli Powder - 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Oil -2 tbsp
Salt to taste
METHOD :-
1. Heat oil in a pan and add green chilli, onion and fry untill its light brown.
2. Now add tomatos, once it starts leaving oil, add palak, methi and salt.
3. Make two portions of this.
4. Now grind cinnamon, clove, coriander leaves, rid chilli powder, coriander powder, turmeric and one portion of the cooked leaves and grind.
5. Now cook chicken in the remaining portion of leaves, once its half done add the paste and allow the chicken to cook in low flame.
Serve with hot roti.
INGREDIENTS :-
Butter - 2 1/2 cup
Black Cumin Seeds - 1/2 tsp
Tomato puree - 1 1/2 cup
Sugar - 1/2 tsp
Red Chilli powdes - 1tsp
Salt to taste
Fresh Cream - 1 cup
Green Chillies - 4
Fenugreet crushed - 1/2 tsp
MARINADE :-
Chicken -
Red Chilli Powder - 1tsp
Ginger Garlic paste - 1tbsp
Curd - 1 cup
Salt to Taste
METHOD :-
1. Mix all the marinade and keep it in the refrigerator overnight.
2. Then roast the marinated chicken in a tandoori or an oven for about 5-10 minutes till it is three fourth done.
3. For gravy, heat butter in a pan and add black cumin seeds, tomato puree, sugar, red chilli powder and salt.
4. Mix it well. Now add prepared chicken, butter, cream, sliced green chilli and fenugreek seeds.
5. Cook till chicken is done.
Serve with hot rice or naan.
This is best and the easy recipe, which can be served with rice and roti.
INGREDIENTS :-
Moong Dal(green gram) - 3/4cup
Spinach - 20 to 30 leaves
Oil - 2 tbsp
Hing - a pinch
Cumin seeds - 1/2 tsp
Onion - 1 cup
Green chillies - 3
Ginger - 1 inch
Garlic - 3 cloves
Lemon juice - 1tsp
Turmeric powder - pinch
Salt to Taste
Coriander Leaves
METHOD :-
1. Boil moong dal and spinach with salt and turmeric in about 3 1/2 cup of water.
2. Heat oil in a kadai and add hing and cumin seed.
3. Add chopped onions, green chilli, ginger and garlic and fry it for 1 min.
4. Now add dal and bring it to boil. check the seasoning(u can add red chilli powder if u want) at last add lemon juice.
5. At the end add in 1/4 tsp of ghee.
