Potato salad




Ingredients
Potatoes, Cubed or wedges    2 large
Chilli flakes                             2 tspn
Oregano                                  1 tspn
Olive oil                                  1 tbspn
Salt as per requirment
Method
Micowave on high the cubed potatoes drizzled with olive oil and salt for 5 minutes
Alternately, may deep fry in oil to cook the potato wedges/cubes
Sprinkle chilli flakes oregano and adjust the salt
Transfer into serving plate, eaten as a snack.






Caulflower and Peas (Gobbi Mattar subji )



Ingredients
Cauliflower florets, blanched 2 cups
Peas                                         1½   cup
Onions, chopped                     1 medium
Green chillies, finely chopped 3-5
Ginger garlic paste                  1 tspn
Salt as per requirement
Seasoning
Mustard seeds                         ½ tspn
Urad dal                      1 tspn
Curry leaves
Oil                               1½  tbspn
Coriander, chopped
Method
Blanch cauliflower florets in turmeric and salt water
Heat oil in kadai and add seasoning ingredients
Add chopped onions, green chillies and saute
Add ginger garlic paste and saute until raw smell evoprates
Now add the cauliflower florets, green peas and salt and saute
Cook for 5-10 min with lid covered until soft
Transfer into serving bowl and garnish with chopped coriander


Prawn quick fry (Chemmen Varuthadha)




Ingredients
Prawns, de-veined      1 cup
Redchilli powder        1 tspn
Turmeric powder         1/3 tspn
Curry leaves                1-2 strings
Salt as required
Oil                               2 tbspn

Method
Marinate the de-veined prawns with redchilli powder, turmeric and salt
Heat oil in wok and toss curry leaves until they splutter
Add the marinated prawns
Cook until done
Serve with sauce

Prawns in coriander seed gravy (Chemmen Masala kutaan)



Ingredients
Prawns            -deveined                    1 cup
Tomatoes, chopped                 2 medium
Coriander seeds                      3 tbspn
Dry coconut, grated                3 tbspn
Red chillies                             6
Cinnamon                                2 inch stick
Cardamom                              2

Seasoning
Mustard seeds                         1 tspn
Red chillies (optional) 2
Cumin seeds                ½ tspn
Curry leaves                1 stalk
Oil                               3 tbspn

Method

Dry roast grated coconut, coriander seeds, red chillies, cinnamon and cardamom and use a blender to make a fine masala powder
Cook the prawns with ½ cup water, chopped tomatoes and 2 tspns of the masala powder until half done
Now add water and blend the masala powder into a smooth paste
Add this paste to the partly cooked prawns and bring to boil with the required amount of salt
Let it simmer for few minutes until the masala is absorbed into the prawns
Season the gravy with the seasoning ingredients
Serve with hot rice

Potatoes in roasted coriander seed gravy (Aloo Masala Curry)




Ingredients
Potatoes, cubed                       3 medium
Tomatoes, chopped                 2 medium
Onions, sliced                         1 medium
Coriander seeds                      2 tbspn
Dry coconut, grated                1½  tbspn
Red chillies                             4-5
Cinnamon                                2 inch stick
Cardamom                              2
Fenugreek                               5-6 seeds
Cumin seeds                            ½ tspns

Seasoning
Mustard seeds                         1 tspn
Red chillies (optional) 2
Cumin seeds                ½ tspn
Curry leaves                1 stalk
Oil                               3 tbspn

Method

Dry roast grated coconut, coriander seeds, fenugreek seeds, cumin seeds, red chillies cinnamon and cardamom and use a blender to make a fine powder
Boil cut potatoes, sliced onions and chopped tomatoes with 2 tspns of the above powder until done
Now add water and blend the powder into a smooth paste
Add this paste to the cooked potatoes and bring to boil with the required amount of salt
Season the gravy with the seasoning ingredients
The potato gravy can be served with hot rice, Indian rotis, puris etc.

Tomato Dip



Ingredients
Butter              2 tbspn
Garlic paste     1 tspn
Tomato puree  1 cup
Crushed pepper ½ tspn
Salt as per requirement
Method
Heat butter in a pan and add saute garlic paste for a minute
Add tomato puree and salt and bring to boil
Add crushed pepper corns and allow it to cool before serving


Potato stuffed Indian Bread (Aloo Parathas)



Ingredients
Wheat flour                             2 cup
Potaotes, boiled and crushed  2 large
Onions, finely chopped           1 medium
Green chillies, finely chopped 3-4
Ginger, finely chopped           1 inch
Turmenric powder                   ½ tspn (optional)
Garam masala                          2 tspn
Chilli flakes                             1 tspn
Coriander leaves, chopped      1 spring
Salt as per requirement
Oil /ghee/butter                       4-5 tbspn

Method
Mix the required amount of salt water into the wheat flour to make firm dough (to minimise spilling of stuffing from parathas)
Prepare stuffing by heating oil in wok
Add chopped onions and sauté
Now add finely chopped ginger and green chillies and saute
Now add the crushed boiled potatoes (salt added) and mix them well
Now add finely chopped coriander leaves and garam masala powder and mix well
Allow the mixture to cool before making medium size balls
Stuff this mixture into the small balls of wheat dough by making a deep depression with your fingers and seal it by pinching the dough to cover the stuffing
Roll the dough balls and ensure the stuffing is completely sealed
Now roll the dough balls evenly into circular shapes
Heat a tspn of butter/ghee on the tava/girdle and fry the parathas on both sides
Serve parathas hot with onion curd raita and pickle or sauce
Stuffing can vary by using cauliflower, mixed vegetables, Indian cottage cheese, spinach, fenugreek leaves, onions, raddish etc.


Wheat Reva Upma Semolina



Ingredients
Wheat Reva                1 ½  cup
Chopped Onions         ½ medium size
Ginger, finely chopped1 inch
Green chillies, slit        5-6
Cashew nuts, roasted  6-8
Curry leaves                1
Chopped coriander     few strings
Seasoning
Mustard seeds                         1 tspn
Red chillies (optional) 2
Urad dal                      ½  tspn
Channa Dal                 1 tspn
Ground nuts                1 tbspn
Curry leaves                1 stalk
Oil                               3 tbspn

Method
Heat oil in kadai
Add seasoning ingredients and roast
Add onions, ginger and slit green chillies and sauté
Add the wheat reva and roast until it give out an aroma
Pour 4 cups of boiling water and add salt and cook in simmer
Stir occasionally to prevent it from sticking
Once done, garnish with roasted cashewnuts and chopped coriander
Serve with sauce, pickle or tomato chutney
May even added vegetables (carrots, cauliflower, beans, and peas) to make a nutritious ‘Dhalia’

Green gram Dosa (Pessarattu)



Ingredients
Green gram     1 ½ cup
Rice flour        ½ cup
Green chillies  3-4
Ginger             ½ inch

Method
Soak green gram over night and grind in blender with green chillies and ginger to a coarse paste
Add cup rice flour and the required amount of salt into a smooth batter
Make dosas on hot tava
May use onion, grated paneer and chilliflake mixture as a spread
Serve with chutney or sauce

Soyabean Salad



Ingredients
Soya bean, boiled        1 cup
Tomatoes, chopped     1 large
Onions, chopped         1 medium
Green chillies, finely chopped 1
Chilli flakes                 1 tspn
Peanuts, roasted          1 tbspn
Sesame seeds,roasted  1 tspn
Lemon juice                ½ lemon
Coriander leaves, chopped
Olive oil                      1 tbspn
Method
Add chopped onion, green chillies and tomatoes to the boiled and salted soya beans
Squeeze the lemon juice, add the chilli flakes and drizzle some olive oil and toss geently
Garnish with coarsely ground roasted peanut, sesame seeds and chopped coriander leaves
Serve in a salad bowl or dish as a healty snack

Groundnut Chutney (Palli chutney)



Ingredients
Groundnuts, roasted               1 cup
Green chillies                          3
Tamarind pulp                         1 tbspn
Turmeric powder                     1/3 tspn
Salt  as required

Seasoning
Mustard seeds                         ½ tspn
Urad dal                      1 tspn
Cumin seeds                ½ tspn
Curry leaves
1 tbspn oil
Method
Blend roasted groundnuts for a minute before adding green chillies, salt, turmeric powder, tamarind with a little water
Transfer the groundnut paste into a serving bowl
Add the seasoning ingredients into the hot oil and saute until the dals give out a roasted aroma
Add the seasoning to the ground nut paste
Serve with dosas and idlis

Spring onion fry (Ullichapp Varuthadha)



Ingredients

Spring onions, chopped          2 cups
Green chillies, slit                    4-5
Turmeric                                  1/3  tspn
Pepper powder a pinch
Salt as per requirement

Seasoning
Mustard seeds                         ½  tsp 
Urad dal                                  1 tspn
Curry leaves
Oil                                           1 tspn
 






Method
Heat oil and add seasoning ingredients into the kadai
Add the chopped spring onions, green chillies and turmeric into the seasoning and stir with a little salt
Steam with lid covered
Adjust the salt and stir until extra water evaporates
Scrambled eggs also can be added into this dish
Ready to be served with rice, roti, poori etc

French beans fry (Beans Mezhkvarty)



Ingredients
French beans, steamed   1 cup
Green chillies, slit            4-5
Coconut, 1” thin slices    8-9
Onions, sliced                 1 medium
Turmeric powder            ½ tspn
Seasoning
mustard seeds                ½ tspn
Redchillies                      3
Urad dal                         1 tspn
Curry leaves
coconut oil                     3 tbspn
Salt  as per requirement
Method
Steam the french beans with a little salt, destring and chop into 1 inch pieces
Heat coconut oil in kadai and saute seasoning ingredients
Add slit green chillies and onions and fry till golden brown
Add turmeric powder and the chopped beans and saute
Adjust salt and cook for 3-5 minutes with lid covered.
Garnish with thin 1 inch coconut slices and stir gently

Chinese Noodles


    

Ingredients
Hakka Noodles                       Single pack
Cabbage, shredded                 ½ cup
Carrots, diced                         ½ cup 
French beans, chopped           ½ cup
Spring onions, chopped          ½ cup
Green chillies, finely chopped 5-6
Garlic, finely chopped                        6-8 flakes
Chilli flakes                             1 tspn
Soya sauce                              3-4 tbspn
Green chilli sauce                    2 tbspn
Vinegar                                   1 tbspn
Pepper powder                        1 tspn
MSG (Ajinomoto)                   1 tspn (optional)

Method
Cook noodles in boiling water with a little oil and salt
Strain the noodles, drizzle olive oil and keep aside
Ready all the chopped vegetables and sauces required
Heat oil in an iron kadai or wok (not teflon coated)
Add 2 tbspn of oil until it smokes
Add finely chopped green chillies and garlic and stir
Add all the shredded and diced vegetables one after the other and keep on stirring/tossing to prevent them from burning
Now add the noodles, chilli sauce, soy sauce and vinegar and continue tossing
Add MSG (optional), chilli flakes and some pepper powder
Transfer the contents into serving bowl or plate
Garnish it with finely chopped greens of spring onions
Serve with manchuria/schezwan gravy or tomato sauce


Vermecilli Upma Semolina



Ingredients
Vermicelli                    3 cup
Chopped Onions         ½ medium size
Ginger, finely chopped1 inch
Green chillies, slit        5-6
Cashew nuts, roasted  6-8
Chopped coriander     few strings
Seasoning
Mustard seeds                         1 tspn
Red chillies (optional) 2
Urad dal                      ½  tspn
Channa Dal                 1 tspn
Ground nuts                1 tbspn
Curry leaves                1 stalk
Oil                               3 tbspn

Method
Heat oil in kadai
Add seasoning ingredients and roast
Add onions, ginger and slit green chillies and sauté
Add the vermicelli and roast until it turns slightly white (or use roasted vermicelli)
Pour 3 ½ cups of boiling water and add salt and cook in simmer
Stir occasionally to prevent it from sticking
Once done, garnish with roasted cashewnuts  and chopped coriander
Serve with sauce, pickle or tomato chutney

Sardines in tamarind and tomato gravy (Matthi Pulimolg kutaan)



Ingredients
Sardines                      8 whole
Onions, diced              1 medium
Tomatoes, diced          1 large
Turmeric                      ½ tspn
Chilli powder              1 tbspn
Green chillies, slit        3-4
Ginger, chopped         1 inch
Tamarind juice            lemon size
Coconut oil                 1 tbspn
Crushed Pepper corns ½ tspn
Salt for taste
Curry leaves
Method
Marinate the sardines in salt, turmeric and red chilly powder for 10 min
Pour the tamarind juice into an earthen vessel (if possible), add chopped onions, tomatoes, ginger and green chillies and ring it to boil
Add a pinch of turmeric, a tspn of redchilli powder and ½ tspn of salt and cook until the onions and tomatoes are soft
Add the marinated fish pieces and allow the fish to cook in the sauce by reducing heat to a simmer
Once the fish is cooked, drizzle some coconut oil and add fresh curry leaves
Sprinkle some crushed peppercorn and serve with hot rice

Sardine Fry (Matthi Porichadha)


 Ingredients
Sardines                       4-5
Red chilly powder      1 ½  tbspn
Turmeric                      ½ tspn
Ginger garlic paste      1 tspn
Salt as per requirment

Method
Mix red chilly powder, turmeric, ginger garlic paste and salt into a thick paste
Coat the fish pieces into this paste and leave for a 15-20 min
Heat 2 tbspn oil in shallow pan
Fry fish pieces in medium heat
Turn over when one side is done to get a rich  brown crust
Serve hot

Chicken Biryani



Ingredients
Biryani/Jeera  Rice      2 cups
Chicken                       250 gms
Onions                         3 medium size
Chillies                        15        
Ginger garlic paste      2 tbspns
Coriander leaves         2 small bunches
Mint leaves                  4-5 stalks
Fennel seeds (Saunf)   1 tbspn
Poppy seeds (khus-khus)½ tbspn
Cardamom                  3
Cinnamon                    1 inch
Cloves                         2-3
Nutmeg                       1/6 of the nut
Bay leaf                       1
Turmeric                      ½ tspn
Chopped Tomatoes     4 medium size
Curd                            4-5 tbspns
Lemon juice                ½ lemon
Colour (sunset yellow) a pinch
Vanaspati/Dalda         5 tbspn
Cashewnut/rasins        6-7 each

Method
Dry roast fennel seeds, poppy seeds, cardamom, cinnamon, cloves, nutmeg and powder.
Add green chillies, 2 stalks of mint leaves, ½ a bunch of coriander leaves to the above powder and blend to a paste
Marinate the chicken pieces with a tbspn of ginger garlic paste, curd, masala paste and some salt for 2-3 hours
Wash and soak the biryani rice
Heat 2 tbspn Vanaspati in a handi and caramelize handful of sliced onion and keep aside. Fry 6-7 cashewnut and rasins too and keep aside for garnishing.
Now sauté the remaining sliced onions in the oil until soft,
Add 1 tbspn ginger garlic paste to it and sauté until raw smell evaporates
Add ½ tspn turmeric and the chopped tomatoes and sauté
Now add the marinated chicken pieces and sauté for a while
Cook with the lid covered until meat is tender
Ensure that the gravy is not runny (let it evaporate)
Heat 2 tbspn vanaspati/dalda in cooking pot
Add 2 each of cardamom and cloves, ½ inch cinnamon stick and bay leaf
Transfer the strained rice into the pot and stir until the rice turns white
Add 4 cups of boiling water and cook with the lid covered
Once the rice is done, separate half the rice for gravy layering
Prepare a bowl of colored rice by soaking rice in a bowl of warm milk in a bowl with a pinch of sunset yellow colour and mix well
Finely chop 1 bunch of coriander leaves and 2 stalks of mint leaves for garnishing
Now spread the chicken & gravy evenly on half the fried rice, add a thin layer of colored rice, then garnish with chopped coriander and mint leave, sprinkle some lemon juice evenly.
Repeat this layering procedure once more and garnish with the caramelized onions and nuts.
Now place on low heat with lid for 10-15 minutes (place weight on lid to enable steaming under pressure-Dum cooking)
Serve hot with curd raita/ beetroot chutney

Rice Rotis ( Patthiri)



Ingredients
Rice Flour                   2 cups
Ghee/cooking oil         1 tspn
Salt                              As per required

Method
Add 1 tspn of ghee/cooking oil and required amount of salt to 3 cups of boiling water
Reduce the heat and add the rice flour gently and keep stirring until the rice flour is cooked
At this stage 1 tspn crushed fennel seeds, 1 tbspn of grated coconut and one small sized onion finely chopped can be added (optional)
Finely blend the rice lumps to ensure that excess water evaporates (cooked well)
Allow to cool by transferring the contents into a wide plate coated with ghee
Blend the lumps smoothly and make medium size balls (cover with a damp cloth to prevent drying)
Dab a plastic sheet with oil and flatten the rice flour balls into rotis
Heat tava and fry the rice rotis evenly until done (apply ghee/cooking oil)
Can be served with chicken gravy, aloo bhaji, or with ghee and sugar

Seer Fish Cutlets



Ingredients
Potatoes, Boiled, mashed       1 medium
Onions, chopped                     1 medium
Green chilles, finely chopped 4-5
Ginger, finely chopped           1 inch
Turmeric powder                     ½ tspn
Seer fish, boiled and deboned100 gm
Egg                                          1
Bread crumbs                          1 cup
Oil for shallow fry

Method
Saute onions in oil
Add finely chopped green chilles and ginger until the raw aroma evoprates
Add turmeric powder and the mashed potatoes, stir to mix well
Now add the seer fish that has been boiled, deboned by crumbling into small pieces
Saute to mix all the ingredients well and adjust the salt
Allow it to cool and then make cutlets of your desired shape
Dip the raw cutlets into a beaten egg  bowl
Coat the cutlet with bread crumbs
Shallow fry on a pan with 2-3 tbspn of oil
Fry both sides until golden rown and serve with sauce