Sheebz Kitchen

This recipe is a very famous Chinese recipe. It could be made easily and the Manchurian balls are so yummy and mouth watering when in the gravy and not very spicy too.

Ingredients

• Cabbage - 1 cup (grated)
• Carrots - 1 cup  (grated)
• Spring Onion - 1 (chopped)
• Green Chilies - 2 (chopped)
• Garlic pods - 3 (crushed)
• Corn  Flour - 2 tbsp
• Soya Sauce - 1 tbsp
• Sugar - 1 tbsp
• Pepper Powder - 1 tbsp
• A pinch of Ajino moto
• Corriander leaves
• Oil
• Salt

Preparation

• Mix grated cabbage and carrots in a white cloth and squeeze the water out from them.
• In a bowl, take the squeezed cabbage and carrots and mix 1 tbsp corn flour.
• Add few chopped chilies and little salt to it.
• Make small balls.
• Heat the oil in a pan and deep fry the balls till golden brown, drain and keep aside.
• Take 2 tbsp oil in a pan and when oil is hot, add garlic, green chilies and spring onions.
• Add water, salt, pepper powder, ajinomoto, sugar and soya sauce and bring it to a boil.
• Mix 1 tbsp corn four with half of a cup of cold water and stir into it and add to pan.
• Cook for 5 mins.
• Gently add the fried balls to the gravy.
• Cook the vegetable manchurian for 3 to 4 minutes and serve hot garnished with chopped coriander.

Vegetable manchurian tastes yummy with vegetable fried rice.

This is the traditional south indian recipe made for Pongal (festival of harvest).


Ingredients

• Raw Rice - 1 cup
• Moong Dal - ½ cup
• Milk - 1 cup
• Jaggery - 3 cups (powdered)
• Ghee - 4 tbsp
• Cashewnuts - 20
• Raisins - 20
• Cardamoms - 5 (powdered)

Preparation

• Roast dry the moong dal for a couple of minutes.
• Cook the rice and moong dal with 2 ½ cups of water and 1 cup milk in the microwave and set aside.
• Dissolve the jaggery in ¾ cup water and cook on a low heat till the jaggery melts.
• Strain the jaggery to remove the dirt.
• Put the syrup once more on the heat and stir till it becomes slightly sticky.
• Add the cooked rice and dhal.
• Fry the cashewnuts and raisins in ghee and add to the mixture.
• Add the powdered cardamoms.
• Mix well and serve hot.

This is a very tasty recipe which is both spicy and sweet. This is a very famous Thai dish. It looks so colorful and yummy.


Ingredients

• Basmathi Rice - 2 cups
• Pineapple - 1 cup
• Carrots - 1 cup (chopped)
• Green Beans - 1 cup (chopped)
• Eggs - 3
• Shrimp or Chicken - 1 cup
• Cashewnuts - 50 g
• Raisins - 50g
• Pepper powder - 1 tsp
• Soy Sauce - 1 tsp
• Chicken Masala
• Sugar - 1 tsp
• Salt - 1 tsp

Preparation

• Boil the Basmathi Rice and cool it down for 2-3 hrs
• Take Oil in a pan and add 3 eggs and keep mixing it.
• Just before it becomes Egg scramble, add shrimp to it.
• Saute it for 5 mins and add carrots and Beans and saute it until carrots and beans are cooked.
• Add cashewnuts, raisins, sugar, pepper and salt.
• Now add pineapple and then soysauce and a little chicken masala.
• Saute it for 5 to 10 mins and then add cooked rice.
  
• Mix for 2 mins and serve hot.

Ingredients

• Chicken - 1 Kg (boneless breasts preferred)
• Kesari powder - ¼ tsp (optional, if you prefer red color)
• grated ginger - 1 tsp
• chopped garlic - 3 tsp
• Chopped onion - 1 cup
• Green spring onion - ½ cup (chopped)
• Chilly sauce - 2 tsp
• Soy sauce - 4 tsp
• Tomato sauce - 4 tsp
• Vinegar - 1 tsp
• Corn flour - 3 tbsp
• Salt
• Oil - 1 tbsp

Preparations

• Marinate the chicken with 1 tsp each of soy, chilli and tomato sauce anad add ginger and garlic to it.
• Add Kesari powder to it and keep it aside for 30 mins.
• Heat oil in a pan and add the chicken, sprinkle cornflour and keep stiring.
• Keep it covered, and cook under low flame for 15 minutes.
• Increase the heat and add onions and stir very well, till it reaches semi dry consistency.
• Add chopped green onion and vinegar.
• Add remaining sauces and mix well.
• Serve with fried rice.

Ingredients

• Chicken - ½ Kg  (preferably chicken breasts)
• Chicken masala - 1 tsp
• Garam masala - 1 tsp
• Yoghurt - 4 to 5 tsp (thick)
• Tomatoes - 2 (blended to smooth paste)
• Onions - 2 (chopped)
• Cashew nuts paste - 4 tsp
• Ginger garlic paste - 1 tsp
• Chilli powder - 2 tsp
• Butter - 3 to 4 tsp
• Salt

Marinate

• Mix the chicken with chicken masala, garam masala, 3 tsp of yoghurt and salt and set aside for nearly 2 to 3 hours.

Preparation

• Heat 2 tsp of butter in a pan and fry the marinated chicken. Keep them aside.
• Take 2 tsp of butter and add onions and ginger garlic paste to it. Fry them until oil separates out.
• Then add cashewnut paste, tomato paste, chilli powder and let it cook for 15 mins.
• Add 1 tsp of yoghurt and after 2 mins add the fried chicken pieces and let it cook for 30 to 40 mins so that it becomes very soft and the mixture blends well with chicken.

Butter chicken masala is ready. It could be served with Naan or fried rice.

This recipe is a very quick recipe and a healthy one because we add many vegetables to it. Kids would love it because it is so colorful and yummy too. It could be a breakfast item and also an evening snack for the kids.


Ingredients

• Mustard seeds - ½ tsp
• Onion - 1 cup (chopped)
• Curry leaves - 10
• Green chilli - 2
• Mixed vegetables (Carrot, peas) - 3 cups
• Turmeric powder - ½ tsp
• Water - 6 cups
• Semiya/vermicelli - 4 cups
• Cilantro - 4 strands (chopped)
• Lime juice - 1 lemon
• Salt
• Oil - 3 tbsp

Preparation

• Dry roast vermicelli until it turns golden brown and set aside.
• Take oil in a pan and add mustard seeds and wait until it splutters.
• Add chopped onions, curry leaves,turmeric powder and green chilli.
• When the onions turn transparent, add the chopped vegetables.
• Add little salt and wait till the vegetables are cooked.
• When the water boils, add the semiya/vermicelli and wait till the semiya is cooked.
• Keep stirring occasionally until the water is absorbed.
• Add lemon/lime juice and mix well.
• Remove from heat and garnish with cilantro.

Ingredients

• Fish - ½ Kg
• Small onions - 6
• Tomato - 1 (chopped)
• Grated coconut - 100g
• Mustard
• Chiili powder - 2 tsp
• Corriander powder - 1½ tsp
• Fish curry masala - 3 tsp
• Tamarind (gooseberry shape) mixed with water
• Salt
• Curry leaves

Preparation

• Take cleaned fish in a pan.
• Add chilli powder, corriander powder, fish curry powder, curry leaves, tamarind paste to the fish.
• Make a paste of grated coconut and small onions.
• Add the coconut paste and chopped tomatoes and mix well.
• Add two cups of water and let the whole mixture cook for 10 minutes.
• Add salt and mix it well, but don't let the fish pieces break up.
• Cook for another 10 minutes so that it becomes a gravy consistency.

Ingredients

• 1 kg mutton , pieces
• Basmati rice - 3 cups
• Onions - 4 (chopped)
• Tomatoes - 3 (chopped)
• Ginger garlic paste - ½ tbsp
• Fresh yogurt - ½ cup
• Cumin powder - 1 tbsp
• Red chili powder - 1 tbsp
• Mutton masala powder - 2 tbsp
• Turmeric powder - ¼ tsp
• Ghee - 3 tbsp
• Cinnamon - 1 stick
• Cloves - 5
• Bay leaves - 3
• Green chilies - 3
• Salt
• Oil - ¼ cup
• Coriander leaves

Preparation

• Wash and drain the Basmathi rice for one hour before cooking.
• Pour oil/ghee in a skillet.
• Fry the onions until pink in color and crisp and keep aside..Add cinnamon, cloves, peppercorns, bay leaves.
• Add ginger-garlic pastes and fry for 3 minutes.
• Add in the washed mutton pieces.
• Saute until the mutton gives out its own juices.
• Add the green chillies, turmeric, chilli powder, cumin powder, mutton masala powder and yogurt and saute.
• Simmer until the mutton is cooked.Add salt.Continue to cook until the oil separates from the meat.
• Add finely chopped corriander leaves.
• In a separate pot,boil rice until the grains are half cooked.
• Strain the rice. Spread out the mutton mixture in a heavy bottom pan.
• Add the rice on top and sprinkle crisp fried onions on top.
• Cover the platter with a lid and cook for 20 more mins.

Mutton biriyani is done. Best served with raitha and chicken curry.

Ingredients

• Tamarind juice - 3 cups (Adding 3 tsp of tamarind paste in 3 cups of water)
• Pepper powder - 2 tsp
• Jeera powder - 2 tsp
• Turmeric powder - 1 tsp
• Garlic pods - 5 (mashed)
• Tomato - 1
• Mustard - 1 tsp
• Cumin seeds - 1 tsp
• Dry red chilli - 2
• Corriander leaves - 4 strands (chopped)
• Curry leaves
• Oil
• Salt

Preparation

• Take the tamarind juice in bowl.
• Add jeera powder, pepper powder, turmeric powder, garlic and salt to it.
• Squeeze the tomatoes well with your hand and mix with the liquid well.
• Add more salt and spice if needed.
• Add the coriander leaves and keep aside.
• Heat oil in a pan and when oil is hot, add mustard seeds.
• When they splutter, add cumin seeds, red chilies, curry leaves.
• Now add the tamarind juice mixture to it.
• Reduce the heat the medium and look for the bubbles.
• The main thing that needs to be noted for tasty rasam is, when foam kind of bubbles appear before it starts to boil, we need to turn off.
• It should not boil for rasam.

Tasty rasam is ready to be served!!!

Ingredients

• Okra - 2 cups (chopped into very small slices)
• Tomato - 1 (chopped)
• Onion - 1 (chopped)
• Chilli powder - 2 tsp
• Corriander powder - 1 tsp
• Yoghurt - ½ cup
• Grated coconut - ¼ cup
• Groundnut - 3 tbsp
• Mustard - 1 tsp
• Oil
• Salt

Preparation

• Heat oil in a pan and when the oil is hot, add mustard seeds.
• When all the seeds splutter, add chopped onion ,salt and groundnut and keep stirring.
• when the onion turns translucent, add chopped tomato and stir for 5 mins.
• Now add chilli powder , corriander powder and okra.
• Keep stirring until okra is cooked well.
• Now add yoghurt and cook for another 5 mins.
• Add little more salt to taste and add grated coconut and stir for 2 mins.

Okra subzi is ready to be served with chappathis.

Kids would love to have the puffy pooris more than chapathis.


Ingredients

• Maida (All purpose flour) - 1 cup
• Salt - 1 tsp
• Oil - 2 tbsp

Preparation

• Mix flour,salt and oil in a bowl and make dough by adding water.
• Knead dough for 5 to 7 minutes.
• Set aside for 10 minutes.(Cover in plastic wrap if available)
• Break off small pieces of dough to a size of small tomato.
• Roll out to about 3 inches in diameter.
• Deep fry in oil over medium heat a few seconds. They should puff up.
• Drain oil in a paper towel and serve hot.

Pooris go really well with potato subzi and channa masala.

This is the best side dish for poori and best filling for masala dosa.


Ingredients

• Medium sized potatoes - 3 to 4 nos.
• Chopped onions -2 ( chopped length wise )
• Green chillis - 3 nos
• Mustard seeds
• Turmeric powder - 1 tsp
• Salt
• Oil

Preparation

• Pressure cook potatoes after peeling the skin. Drain the water immediately.
• Mash the potatoes and keep aside.
• Take oil in a pan and when the oil becomes hot,add mustard seeds.
• When the seeds splutter, add the chopped onions and chillies.
• When the onion becomes translucent, add turmeric powder to it and saute it.
• Now add the mashed potatoes and add a little water to make it into a little gravy consistency.
• Add salt and cook for 5 more minutes.

This potato subzi goes well with pooris, chappathis and even as filling for masala dosa.

This is considered to be the easiest payasam (kheer) of all made with just milk and vermicelli. Rose essence added to it at last gives a very good flavour.


Ingredients

• Milk - 1 litre
• Cashews and raisins - ¼ cup
• Ghee - 2 tbsp
• Sugar - 2 cups
• Vermicelli - 100g
• Rose essence - 1 tsp

Preparation

• Heat ghee in a pan. Add vermicelli and fry well until it turns golden brown.
• Don't allow it to be burnt.
• Now add ½ cup of water and let the vermicelli be cooked.
• Remove from fire and keep aside.
• Now add milk once the vermicelli is cooked well.
• Keep stirring.When milk reduces to half, add sugar.
• Cook until all the sugar melts.
• Take ghee in another pan and fry the cashews and raisins.
• Add the fried cashews and raisins with the milk mixture.
• Stir well and add rose essence. Cool and serve.

This is a very quick dish made within 5 to 10 minutes. My kids love it and so am I.


Ingredients

• Poha (flattened Rice) - 1 cup
• Onion - 1 (chopped)
• Red chilli - 3
• curry leaves
• Peanuts - 2 tbsp
• Mustard seeds - 1 tsp
• turmeric powder - ½ tsp

Preparation

• Take poha in a bowl and soak in water for 2 mins and drain them.
• Now, take oil in a pan and when the oil is hot, add mustard seeds.
• When they splutter, add chillis and curry leaves.
• Add chopped onions and keep sauting.
• When the onions turn golden brown, add turmeric powder and salt and saute a little bit.
• Add poha to it and saute for 2 more mins.

Poha is ready.

Channa Masala also called as Chole Masala is a very famous dish in Northern Part of India. The main ingredient Chick peas is considered to be very healthy because it is rich in protein. Pregnant women can take a lot of chickpeas to stay healthy.


Ingredients

• Oil - 4 tsp
• cumin seeds - 1 tsp
• chopped onions - 1½ cup
• Ginger garlic paste - 2 tsp
• channa masala  - 2 tsp
• Tomato puree - 1½ cup
• Chilli powder - ¼ tsp
• Turmeric powder - ¼ tsp
• Green chilli - 1 (chopped)
• Mango powder - ¼ tsp
• Chick peas - 200g (cooked)

Preparation

• Add oil in a pan and add cumin seeds and  chopped onions and saute till it becomes translucent.
• Add ginger garlic paste and saute on low flame until onion turns golden brown.
• Now add channa masala, tomato puree, chili powder, turmeric powder, mango powder and green chilli.
• Stir for few minutes until water evaporates.
• Add half cup of water and chickpeas to the pan and simmer on low heat for 10-15 mins.
• Garnish with onion rings and wedges of lemon.

Channa masala is ready to be served with rotis.

This is a typical south indian dish made with gingelly oil which is considered as a very healthy oil.


Ingredients

• Brinjal - 3 (cut into small pieces)
• Small onions - 20
• Tamarind paste - 3 tbsp
• Gingelly oil - ½ cup
• Methi seeds - 1 tsp
• Sambar powder - 4 tsp
• Mustard - 1 tsp
• Red chillies - 3
• Asafoetida - 1 tsp
• Turmeric powder - 1 tsp
• Jaggery - 1 small piece
• Curry leaves

Preparation

• Take the oil in a pan and when oil is hot, add mustard seeds.
• When the seeds splutter, add methi seeds, chillies, curry leaves.
• Keep stirring and add small onions and fry until onions become golden brown.
• Now add the cut brinjal pieces and stir well.
• Stir until brinjal is almost cooked. Now add sambar powder and stir well.
• Keep stirring until the sambar powder loses its raw smell.
• Now, add asafoetida and turmeric powder and stir well.
• Add the tamarind paste and 2 cups of water and little bit of salt to taste.
• Add jaggery to the mixture and stir well.
• Cook until the tamarind water comes to a gravy consistency.

Ingredients

• Chicken breast - 1½ lbs (boneless preferred)
• Chili powder - 1 tsp
• Coriander powder - 1 tsp
• Lime juice - 2 tbsp
• Garlic pods - 2
• Grated ginger - 1 tsp
• Oil - 2 tbsp
• Yogurt - ½ cup

Preparation

• Clean chicken and cut into small cubes. Thread onto short skewers.
• Put skewered chicken into a pan.
• In a bowl, mix together yogurt, ginger, garlic, chili powder, coriander, salt, lime juice and oil.
• Pour over skewered chicken and turn to coat completely in marinade.
• Cover and refrigerate overnight to allow chicken to absorb flavors.
• Heat grill and place skewered chicken on grill rack and cook 5 to 7 minutes.

Serve hot,garnished with lime slices.

Ingrdients

• Mutton - 2 lbs
• Onions - 4 (chopped)
• Tomatoes - 3
• Potatoes - 3
• Grated coconut - ½ cup
• Green chillies - 4 (split vertically)
• Mutton masala - 2 tsp
• Chilli powder - 1 tsp
• Corriander powder -1 tsp
• Ginger garlic paste - 2 tsp
• Fennel seeds - 1 tsp
• Cinnamon -1 stick
• Oil - 3 tsp
• Salt
• Corriander leaves

Preparations

• Cook mutton along with the potatoes in a cooker and wait for 5-6 whistles so that mutton gets cooked well.
• Add oil to kadai and add cinnamon sticks and then add chopped onions and green chillies.
• Keep frying until oil separates out.
• Then add tomatoes to it and mix well and stir till it blends well.
• Add ginger garlic paste and add mutton masala, chilli powder and corriander powder.
• Mix for 5 mins and then add pre-cooked mutton and potatoes with it.
• Meanwhile, grind the grated coconut and fennel seeds into a paste and add it to the mutton.
• Add water and salt and cook until gravy becomes thick.
• Garnish with the corriander leaves.

Ingredients

• Ladies Finger (Okra) - 10 (cut into 1" pieces)
• Yoghurt - 4 cups
• Red Chilli - 4
• Onion - 1 (chopped)
• Oil - 3 tbsp
• Turmeric powder - 1 tsp
• Mustard - 1 tsp
• Salt
• Curry leaves

Preparation

• Take oil in a pan and when the oil is hot, add mustard seeds.
• When the seeds splutter, add curry leaves and red chilli to it.
• Add chopped onion and saute until it becomes golden brown.
• Add turmeric powder and salt.Now add okra and keep frying until okra is cooked.
• Take the yoghurt in a bowl and add ½ cup of water and mix well.
• Now add the cooked okra to this bowl and mix well.

More Kuzhambu is ready to be served.

Ingredients for Making Aapam

• Raw rice - 4 cups
• Boiled rice - ½ cup
• Urad Dhal - 1 hand full
• Grated coconut - 1 cup
• Idli/Dosai batter - ¼ cup
• Baking soda - 1 pinch
• Salt to taste

Preparation

• Soak Raw rice, boiled rice , Urad dhal and grated coconut for 1 to 2 hrs.
• Grind it in grinder until the batter becomes very soft.
• Add the idli/dosai batter to this ground mixture and mix well.
• Keep it covered for a night to make it ready for next day.
• While making appam, add a pinch of baking soda and add water and salt and mix well.
• Make a little watery batter.
• Now pour it in appa kadai and make tasty aapam.

Ingredients for Milk and Banana sidedish for Aapam

• Ripe bananas - 2 nos
• Milk - 2 cups
• sugar - ½ cup
• Cardamom - 4

Preparation

• Add bananas with ½ cup water and cook bananas.
• when they are almost half cooked, add milk and cardamom to it.
• When the milk boils, add sugar and cook for 5 more mins.
• Sweet side dish is ready.

Ingredients for Tomato Chutney

• Tomatoes - 2 (chopped)
• Green chilli - 3
• Grated coconut - ¼ cup
• Cinnamon - 1 stick
• Fennel seeds - 1tsp
• Corriander leaves
• Garam masala - 1 tsp

Preparation

• Take oil in a pan.
• Add when oil is hot add cinnamon and chopped tomatoes and green chillis.
• Saute them for 10 mins and add garam masala to it with a little water.
• Make a paste of grated coconut and fennel seeds and mix with tomato mixture.
• Now add salt and cook for 2 mins and garnish it with corriander leaves.

Ingredients

• Shrimp - 1 pound (cleaned and tailed off)
• Onion - 2 (chopped)
• Tomato - 2 (chopped)
• Ginger garlic paste - 1 tsp
• Chicken masala - 3 tsp
• Cinnamon - 1 stick
• Cloves - 3
• Salt
• Oil - 3 tsp

Preparation

• Take oil in a pan and when the oil is hot, add cinnamon and cloves.
• Add chopped onion and little salt and saute it.
• keep stirring until onion turns golden brown. Now add chopped tomato and keep stirring.
• When the onion and tomatoes blend well, add ginger garlic paste and stir for 2 mins.
• Add chicken masala ,shrimp and 1/2 cup of water.(Not much water is needed )
• Cover the pan with a lid and cook until shrimp is cooked well.
• Now take off the lid and cook until it comes to a gravy consistency when water dries off.

Shrimp curry is ready to be served with rice and chappathis.

Ingredients

• Bread - 10 slices
• Sugar - 1 cup
• Milk - 2 cups
• Egg - 1
• Tutti frutti - ½ cup
• Vanilla essence - 1 tsp
• Butter - 3 tbsp

Preparation

• Soak the bread slices in milk and mash till it is like paste.
• Add in the sugar, egg and vanilla essence to it and mix well.
• Then add the tutti frutti and mix.
• Put into a covered greased dish and steam in pressure cooker for 20 mins.
• When cool, turn it upside down on a plate.

Ingredients

• Basin (Gram Flour) - 2 cups
• Rice Flour - 1/2 cup
• Bread Slices - 5
• Red Chilli Powder - 2 tsp
• Baking soda - 1 pinch
• Oil to fry
• Ghee/Butter - 3 tbsp
• Salt

Preparation

• Toast the bread slices for a minute in a tawa to make them little crisp.
• Cut the bread slice diagonally to make 2 triangular pieces. Keep them aside.
• Mix basin, rice flour, chiili powder, salt and baking soda and make a little thick batter.
• It should not be too watery or too thick.
• Heat oil in a pan.
• Apply little butter or ghee on each bread piece to make bajji crispy.
• Dip it in batter and slide it into oil.
• Fry till golden brown.

Serve hot with Sauce or Chutney.

Ingredients

• Onions - 6
• Chilli powder - 1 tsp
• Green chillies - 2
• Besan (gram flour) - 2 cups
• Rice flour - ½ cup
• Baking soda - 1 pinch
• Salt
• Oil for frying

Preparation

• Thinly slice the onions and rub it with salt.
• Add the chilli powder, besan, rice flour and green-chillies to the sliced onions.
• Mix well to make batter by adding little water.
• Let the batter be thick.
• Take oil in a pan and when the oil is hot,take a small portion of the mix at a time and drop it.
• Fry till golden brown.

Serve with chutney.

Ingredients

• Boiled chicken - 1 cup (cut into small pieces)
• Onion - 1 (finely chopped)
• Raw rice - ½ cup
• Celery - ¼ cup (chopped)
• Butter - 2 tbsp
• Maida (All purpose flour) - 2 tbsp
• Water - 2 cups
• Milk - 2 cups
• Black pepper powder - as per taste
• Salt

Preparation

• Mix celery, chopped onion, rice and water.
• Cook until rice is cooked well and water evaporates.Keep aside.
• Mix butter and maida in a bowl and then add 1 cup milk to make a smooth paste.
• Add the paste to the rice mixture.
• Put to boil and stir continuously so that no lumps are formed.
• Add chicken pieces and remaining milk and stir continuously.
• Add pepper powder and salt.
• Cook for 5 minutes.Serve hot.

Ingredients

• Whole chicken - 1 (cut into small pieces)
• Thick coconut milk - 1 1/2 cup
• Light coconut milk - 1 cup
• Onion - 1 (chopped)
• Green chillies - 3 (split vertically)
• Cumin seeds - 1 tbsp
• Large capsicum - 1
• Tomatoes - 3 (chopped)
• Ginger garlic paste - 1 tbsp
• Boiled eggs - 2 (cut into half)
• Lemon - 1
• Salt

Preparation

• Marinate chicken with ginger and garlic paste for 30 minutes.
• Then cook them without water until the water that comes off chicken dries.
• In a pan mix light coconut milk, chicken pieces,onion, chillies, tomatoes, cumin seeds, salt and bring to boil.
• When milk dries add thick coconut milk and cook into gravy consistency.
• Season with chopped capsicum and lemon juice.
• Garnish with egg slices.

Chicken is ready to be served with with rice or parathas.

Ingredients

Ingredients

• Medium sized potatoes - 4 (cut into small pieces)
• Peas - 1 cup
• Onions - 2 (chopped)
• Tomatoes - 2 (chopped)
• Garam masala - 2 tsp
• Cumin seeds - 1 tsp
• Salt
• Oil

Preparation

• Add oil in a pan and when its hot, add cumin seeds.
• When it splutters, add chopped onion.
• When the onion becomes translucent, add chopped tomatoes.
• Keep stirring for 5 mins.
• When the onion and tomatoes blend well, add garam masala and add potatoes and peas and little water to cook them.
• Add salt to taste and let it cook for 10-15 mins.
• When potatoes are cooked, remove from stove and serve hot with chapathis.

Ingredients

• Crabs - 6 (shell off and cleaned)
• Small onions - 20 (chopped)
• Tomatoes - 2 (chopped)
• Green chilli - 2
• Cinnamon - 1 stick
• Fennel seeds - 1 tsp
• Mutton masala - 1 tsp
• Chilli powder - 1 tsp
• Corriander powder - 1 tsp
• Turmeric powder - ½ tsp
• Grated coconut - 1 cup
• Salt/oil

Preparation

• Take oil in a pan and when oil is hot, add the spices and then add chopped small onions.
• Keep stirring until the onions become translucent.
• Add the green chillis and chopped tomatoes.
• Keep stirring for 5 more mins.
• When the onions and tomatoes blend well, add the mutton masala, chilli powder, corriander powder and turmeric powder and keep stirring.
• When the oil separates a bit, add the crab and add water to cook it and add salt.
• Cook for 10 to 15 mins with a lid covered.
• Grind the grated coconut by adding some water and make it a smooth paste.
• Add the paste with crab mixture and add little more salt.
• Let it cook for 5 more mins.

Now tasty crab curry is ready.

Ingredients

• Basmati rice - 2 cups (cooked)
• Carrot - 3 (grated)
• Garlic - 1 tsp (minced)
• Peas - 100g
• Eggs - 3
• Pepper powder - 2 tsp
• Spring onions - 2
• Soy sauce - 2 tbsp
• Salt
• Oil - 2 tsp

Preparation

• Allow the cooked basmati rice to cool for 2 to 3 hrs. (Refrigerate so that rice doesn't stick together)
• Add oil in a pan on high flame.
• Add eggs and keep stirring.
• Stop before it comes to a state of egg scramble.
• Now, add rice and  garlic and keep stirring.
• Now add carrots, peas and green onions and mix so that all ingredients blend with other.
• Add Soy sauce and salt and pepper and mix well.
• Egg fried rice is ready to be served.

Ingredients

• Eggs 6-7nos
• Potato -2 nos
• Onion 2 nos
• Tomato 2 nos
• Grated coconut 1 cup
• Egg curry masala - 3tbsp
• Sombu 1tbsp
• Salt
• Oil
• Corriander leaves

Preparation

• Boil eggs and potatoes.
• Remove the shells off eggs and peel the skin of potatoes and keep aside.
• Make a paste with onion and tomatoes by grinding them.
• Heat oil in the pan
• When the oil is hot, add onion, tomato paste and keep stirring until the raw smell goes away.
• Add the egg curry masala and stir for 2 mins.
• Add the cooked potatoes and eggs by cutting both of them into small pieces.
• Add 2 cups of water to it and let it cook for 10 mins.
• Make a paste with grated coconut and sombu and add it to the cooking mixture.
• Add salt to taste and cook for 5 mins.

Egg curry is now ready. Garnish it with corriander leaves and serve with rice or chappathis.

Ingredients

• Vegetables - 250g (either drumstick or ladies finger or mixed vegetables or raddish)
• Toor dhal - 2 cups
• Small onions - 10 to 12
• Garlic - 1 full
• Turmeric powder - 1 tsp
• Cumin seeds - 1 tbsp
• Asoefitida - 1 tsp
• Tomato - 2
• Sambar powder - 3 tsp
• Tamarind - 1 tbsp
• Green chili - 2
• Salt
• Oil
• Corriander leaves

Preparation

• Cook the vegetables and keep aside.
• Take dhal, turmeric powder,cumin seeds, garlic aoefitida and chilis in a pressure cooker and cook it for 3-4 whistles.
• Add oil in a pan and add mustard seeds to it and after all seeds splutter, add small onions and saute till the onions become golden brown.
• Add chopped tomatoes and saute for 5 mins and then add samba powder and saute for 2 mins.
• Now add tamarind paste, and water and let it boil for 5 mins
• Add the vegetables and cooked dhal now and add little water and let it cook for 5 mins.
• Add salt and garnish with corriander leaves.

Ingredients

• Drumsticks cut lengthwise 10-15 pieces.
• Onion - 1 cup (chopped)
• Chilli powder - 2 tsp
• Turmeric powder - 1 tsp
• Cumin seeds - 1 tsp
• Grated coconut - 1 cup
• Mustard seeds
• Salt
• Oil

Preparation

• Take drumstick in a pan and add water, turmeric powder and salt and boil it.
• When the drumsticks are cooked well, keep aside.
• Take oil in a pan and when the oil is hot, add the mustard seeds.
• When the mustard seeds splutters, add the chopped onion and keep stirring until the onion becomes translucent.
• Now add turmeric powder and saute them for 2 mins.
• Add the cooked drumstick with the water and let it cook for 5 more mins.
• Meanwhile, grind the grated coconut and cumin seeds and make it into a fine paste.
• Now add the coconut paste to the cooking mixture and add salt and cook for 10 more mins.

Drumstick kuzhambu is ready. It can be served with rice and any vegetables.

Ingredients

• Chicken - 2 lb
• Mustard - ½ tsp
• Cumin Seeds - 1 tsp
• Cardamom - 5
• Cloves - 5
• Bay leaves - 3
• Cinnamon -1 stick
• Onion - 2
• Turmeric - 1 tsp
• Ginger garlic paste - 1 tsp
• Green chili - 4
• Tomato - 4
• Coriander powder - 2 tsp
• Cumin powder - 1 tsp
• Red chili powder - 1 tsp
• Ground pepper - 1 tbsp
• Curry leaves
• Coriander leaves

Preparation:

• Clean and Cut the Chicken into small pieces.
• Chop Onion, Coriander Leaves, tomato and Green Chili.
• Take oil in a pan and heat it. When hot, add Mustard, Cumin seeds.
• When the mustard splutters, add Cardamom, Cloves, Cinnamon, Bay Leaves and fry for a minute.
• Add onion, salt a little and saute till onion is golden brown color.
• Add turmeric, ginger garlic paste and saute for 5 mins.
• Add Green chili and curry leaves and fry for a minute.
• Add chopped tomatoes, Chili Powder, Coriander Powder, Cumin Powder.
• Fry this in a medium heat till oil separates out.
• Add Chicken, stir well and cover it with lid and cook.
• Little bit of water can be added to make a gravy.
• Cook it for 10 more min or till the chicken is cooked well.
• Add Pepper powder and coriander leaves.

Ingredients

• Chicken - ½ Kg (boneless preferred)
• Corn flour - 100g
• Custard powder - 100g
• Chilli powder - 1 tsp
• Elaichi powder - 1 tsp
• Cloves - 1 tsp
• Salt
• Oil

Preparation

• Semi liquid paste of corn flour and custard powder is made by adding water and salt, chilli and elaichi clove powder are added to taste.
• The chicken pieces are mixed with the semi liquid paste and kept aside for 30 mts.
• Fry the pieces in oil

Your crispy and delicious chicken pakoda is ready.

Ingredients

• Rava - 1 cup
• Sugar - 2 cups
• Cashewnuts - 10
• Raisins - 15
• Ghee - 6 tsp
• Kesari powder - a pinch
• Crushed cardamom - 4 nos

Preparation

• Heat 2 tbsp of ghee in a pan, fry the broken cashews and raisins and cardamom and keep aside.
• Add 2 tbsp of ghee and fry the rava to a light pink color and keep aside.
• Heat 3 cups of water in the same pan, add the coloring powder, when it comes to a boil.
• Add the rava slowly and keep stirring .
• Allow the rava to be cooked well at medium heat.
• When it is fully cooked, add the sugar and stir well.
• When the sugar is fully dissolved, add the remaining ghee.
• Keep stirring until the rava starts leaving the sides of the pan.
• Garnish with the fried cashews and raisins and cardamom powder.

Ingredients

• Rice - 1 cup
• Yellow moong dal - ½ cup
• Finely chopped ginger - 1 tsp
• Pepper corns - 1 tsp
• Cumin seeds - 1tsp
• Black pepper powder - 1 tsp
• Curry leaves - 5 nos
• Cashew nuts - 10 nos
• Ghee - 2 tbsp
• Salt
• Oil - 2 tbsp

Preparation

• Roast the dal in a pan without oil and keep aside.
• Wash rice and mix with the roasted dal.
• Add 4 cups of water and salt to taste. Pressure cook for 4-5 whistles.
• Place a small pan on medium heat and add the oil and add cumin seeds, ginger, curry leaves, pepper powder and corns,cashew and saute for a few seconds.
• Add the rice-dal mixture to this.
• Add the ghee and mix till the spices have blended well into the rice.
• Ghee enhances the flavor of this dish.

Serve hot with coconut chutney or sambar and vada.

Ingredients

• Cashew Nuts - 25g
• Almonds - 50g
• Pistachio Nuts - 50g
• Pistachio Nuts(sliced) - 10g
• Milk - 1 litre
• Sugar - ½ Kg
• Yellow Food Color - 1 drop
• Cardamom powder - ½ tsp
• Saffron - a pinch

Preparation

• Soak Cashew nuts, almonds and pista nuts in water for 4 hours.
• Boil milk in a pan over medium heat.
• Grind cashew,almond,pista and make a paste and add the paste to milk.
• Stir the milk constantly and cook for 15 minutes.
• Add sugar and mix well and then add food color.
• Add saffron and cardomom powder and remove from heat.
• Mix with sliced pistachio nuts and allow it to cool.

Ingredients

• Whole milk - 4 cups
• Sugar - 2 cups
• Lemon juice - 1 tbsp
• Ghee - 2 tbsp
• Mixed nuts - ½ cup

Preparation

• Take milk in a pan and boil it.Add lemon juice and keep mixing until water separates out.
• Drain water leaving half of water in pan and add sugar and ghee .
• Cook on low flame for 20 to 30 minutes by stirring continuosly .
• Turn off the stove when milk comes to kova consistency.
• Allow it to cool , it will become hard after cooling.
• Saute sliced nuts in ghee and garnish kova with the fried nuts.