MUSHROOM CHICKEN

INGREDIENTS :-


Chicken
Mushroom - 1 cup
Onion - 1 cup
Green chillies - 2
Tomato - 1 1/2 cup
Chilli powder - 1 tsp
Ginger Garlic paste - 1 tbsp

Cilantro - 1/4 cup

Coriander powder - 1/2 tsp
Turmeric Powder - 1/4 tsp


METHOD :-


1. Heat oil in a skillet, add chopped onion and green chillies.
2. When onion turns transparent, add the tomatoes and sprinkle salt and let it cook thoroughly.
3. Now add chicken and ginger garlic paste.
4. When chicken turns white,add the mushroom .
5. Now add chilli powder, coriander powder, turmeric powder and cook.
6. Garnish with cilantro.


Serve with Rice or Naan.

RASMALAI

INGREDIENTS :-


Rasgullas - 10
Half & Half Milk - 1 cup
Condensed Milk - 1 cup
Evaporated Milk - 2 cup
Almond - 6
Kesar (saffron) - pinch


METHOD :-


1. In a microwave safe bowl hear half and half milk for a minute.
2. Now add condensed milk, saffron and evaporated milk to half and half milk and microwave for a minute.
3. Squeeze rasgullas and put in the above milk and microwave for 2 mins.
4. Turn the rasgullas and heat for another 2 mins.
5. Garnish with almonds.
6. Refrigerate at least for 24.


Serve the Rasmalai chilled.

RASGULLA

INGREDIENTS :-


Milk - 4 cup
Lemon juice - 1/4 cup
Sugar - 1 1/2 cup
Water - 4 cup


METHOD :-


1. Mix lemon juice in half cup of hot water and keep aside.
2. Boil the milk in a heavy bottomed pan over medium heat and keep stirring , make sure milk doesn't burn.
3. As the milk comes to a boil, add the lemon juice and stir the milk gently. The curd will start separating from the whey, turn off the heat.
4. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth.
5. Wrap the curd in a cheese cloth, and rince under cold water, and squeeze well.
6. To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.Taking the right amount of water out of the paneer is the most important part of this recipe.
7. To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for a minutes, you should be able to make a firm but smooth ball.
8. Once the paneer is drained, place on a dry, clean surface and knead the paneer for 5 min until the paneer is almost rolls into smooth soft dough.
9. Knead the paneer by dragging the palm of your hand hard on the paneer. If the paneer is too crumbly, add a teaspoon of water.


10. Divide the dough into 12 equal parts and roll them into smooth balls.
11.To make the balls apply some pressure at the first and then release when forming the balls.
12. Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
13. Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
14. Make sure the pressure cooker is large enough to accommodate the finished Rasgullas, as they will expand to about double in the volume while cooking in the syrup.
15. Rasgullas should be little spongy. After rasgullas are refrigerated the sponginess will reduce and will be soft in texture.

Serve the Rasgullas chilled.

BEANS PALYA ( SABZI)

INGREDIENTS :-


Beans - 3 cup
Onion - 1 cup
Tomato - 1 cup
Green chilli - 4
Garlic - 2 pods
Mustard Seeds - 1/4 tsp
Oil - 1 tbsp


METHOD :-


1. Heat Oil and add mustard seed, and when it splutters add chopped garlic.
2. Now add onion and fry till  its turns transparent, add tomato and salt anf fry for 5mins.
3. Add beans, close the lid and cook for 15mins in low flame.


Serve with rice or Roti.

GREEN COCONUT CHUTNEY

INGREDIENT :-


Grated Coconut - 1/2 cup
Roasted split chickpeas - 3tbsp
Green chili - 4
Ginger - 1 inch
Cilantro - 3tbsp
Tamarind - size of a grape fruit
Salt to taste


FOR SEASONING :-


Mustard Seeds - 1/4 tsp
Urad dal - 1/4 tsp
Curry leaves - 4
Red chilli - 1


METHOD :-


1. Grind all the above ingredients with a little water into a paste.
2. For seasoning add 1 tsp oil, little mustard and when the mustard starts crackling add curry leaves, red chilli and urad dal.

MASALA DOSA

INGREDIENT :-


Idli rice or parboiled rice - 2 cup
Urad dal - 1/2 cup
Poha (beaten rice) - 1/4 cup (optional)
Sugar - 3 tsp
Salt - 1 tbsp
Chana dal - 1/4 cup


METHOD :-


1. Soak rice, urad dal and chana dal in separate vessel with sufficient water. Soak for 6-7 hours or overnight.
2. Then grind the contents separately to a smooth paste adding water as required and mix well. Add water as required until you get a pouring consistency.
3. Now add sugar, salt and mix well.
4. Cover and keep aside in a warm place for at least 7 hours. During this time the batter raises and reaches approximately two and a half times the original volume. So make sure you use a big enough container for the dosa batter.

THOUTHE KODEL

INGREDIENTS :-


Thouthe - 1
Tamarind
Jaggery - 1 1/2 tsp
Water - 4 cups
Mustard seeds - 1 tsp
Urad dal - 1tsp
Coriander seeds - 2tbsp
Cumin seeds - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Red chillies - 8
Turmeric powder - 1/4 tsp
Garlic - 3
Onion - 1 cup

Coconut - 1 cup

FOR SEASONING :-


Garlic - 3 pods
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
Curry leaves - 5
Red chillies - 1
Oil - 2 tsp


METHOD :-


1. Heat oil in a pan and roast mustard seeds,urad dal,coriander seeds, cumin seeds, fenugreek seeds and red chillies for few minutes.
2. Put the above ingredients into a mixer jar,add turmeric,garlic,onion and coconut and grind to a fine paste. Keep this aside.
3. In a big vessel put 3 cups water,add tamarind and jaggery and chopped thouthe and cover and cook this till thouthe is almost done.
4. Now add the above ground coconut masala paste and salt and mix well and cook for 5 to 8 minutes.
5. In a small place add oil,when hot add mustard seeds and urad dal,when mustard seeds pop add crushed garlic,curry leaves and red chillies.fry till the garlic turns brown.Pour over the thouthe kodel.


Serve with rice.