BEEF FRY

Ingredients

• Beef – ½ kg, cleaned & cut into small-medium size cubes

For Marination

• Small onion – 1 cup, crushed
• Ginger & garlic- 1½ tbsp, crushed
• Crushed red chilli – 1 – 1½ tbsp
• Coriander powder – 1½ – 2 tsp
• Turmeric powder – ¼ tsp
• Pepper powder – 1 tsp
• Garam Masala – 1- 1½ tsp
• Thengakothu (bite size coconut pieces) – ¾- 1 cup
• Vinegar – 2 tsp
• Salt

For tempering

• Coconut oil
• Curry leaves

 

Instructions

1. Marinate the cleaned beef pieces with the ingredients listed under marination (number 2 ingredients). Keep it aside for 15-20 mins. Add 2 tbsp of water to this & pressure cook till the beef is done(the cooking time of beef depends on the type of beef used). Keep the cooker closed for 20-25  mins. Open the cooker & if there is any excess water in the beef, cook till the water is dried completely.
2. Heat oil in a heavy bottom pan & add tons of curry leaves. Fry it for few seconds. Add the cooked beef. Give it a good stir. Cook on low flame till the beef becomes black in colour. If the beef appears to dry in between, add a little oil & continue cooking. It will take around  10-15 mins. Dont forget to give a stir in between. That’s all …the  beef fry is ready!

BEEF PODI MASALA

Ingredients

• Beef – 500 gms (cut into bite size cubes)
• Chilli powder – 1.5 – 2 tsp
• Coriander powder – 2 – 2.5 tsp
• Turmeric powder – ½ tsp
• Onion – 2 medium, chopped
• Ginger & garlic – 1 – 1.5 tsp, each crushed/grated
• Pepper powder – 1 tsp
• Coconut oil
• Salt
• Curry leaves

To roast and grind

• Grated coconut – ½ – ¾ cup ( ¾ may be a bit excess,try it first,if you don't like,reduce the amount)
• Whole black pepper – ½ tsp
• Fennel seeds (perumjeerakam) – ½ tsp
• Fenugreek seeds (uluva) – ¼ tsp
• Cardamom – 4
• Cloves – 5
• Cinnamon – a small piece
• Small/pearl onion – 10-12, sliced

Instructions

1. Heat oil in a pan and roast the ingredients listed under ‘to roast and grind’ till it becomes golden brown in colour. Let it cool. Grind it to a fine powder without adding water.
2. Marinate the cleaned beef with chilli, coriander, turmeric powder, chopped onion, ginger, garlic,curry leaves and salt. Add ¼ cup water to this and pressure cook till beef is done ( Cook on high flame till the first whistle comes, then reduce the flame to low-medium and cook for another 10-12 whistles. ). If there is excess water, cook till it dries completely.
3. Heat oil in a pan and add the cooked beef, stir for a few mins. Add the ground masala. Add curry leaves and mix well. Cook till the beef is roasted well and the roasted powder starts separating from the beef. Add pepper powder and mix well ( Do a taste test before adding the pepper powder in the end, see the spice level and add it accordingly). 

          Remove from fire and serve hot with rice/parotta.
        

SPICY MASALA EGG FRY RECIPE

Ingredients:
1)Hard boiled eggs-4
Chilly powder- 3/4 tsp( as per taste)
( or pepper powder- 1/2 tsp)
 Garam masala- 1/2 tsp
Turmeric powder- 1/3 tsp
Ginger garlic paste- 1/2 tsp
Corn starch- 3/4 tsp
salt to taste
2)Onion- 1 medium
Ginger- 1 inch thick
Garlic - 3 pods
Curry leaves- a few
Spring onions or coriander leaves- a little
lemon juice- a few drops(optional)
oil for frying
Salt to taste

Cut hard boiled eggs into two. Make a paste of all those ingredients listed under one and marinate on the eggs and keep in refrigerator for 15-20 mins. Then heat frying pan and pour one tsp of oil and put the eggs and fry on both sides. In the same oil saute curry leaves,ginger and garlic for a minute followed by onions. Fry this till onions are golden brown. Add lemon juice and spring onions/coriander leaves and fry for a minute. Carefully place the fried eggs and gently mix in every thing together. Serve this with jeera rice, pulao or simply with rice and sambar.

KANAVA / KOONTHAL ROAST

Ingredients:

•  kanava               -300 gms 

• onion                  -2(medium)

• chilly powder     -2 tbsp

• turmeric powder -1/2 tbsp

• oil                       -3 tbsp

• salt                      - to taste

• curry leaves 

Method:

Place the kanava in a pan let its water to dry in medium flame. Then add finely chopped onions chilly powder,turmeric powder,salt and oil. Allow it to get roast finely by stir it frequently. Finally add curry leaves. Roast is ready to serve.

Note: This recipe can be used for preparing chemmeen and kallummakkaya roast.

RASAGULLA- DIWALI SPECIAL RECIPE

Ingredients:

• Milk – 4 cups
• Lime – 1/2
•  All Purpose Flour –  2 tsp (optional)

For syrup:

• Water – 3 cups
• Cardamom – 1 (crushed)
• Sugar – 3/4 to 1 cup

Recipe:

1. Heat milk in a pan. Stir it once in a while to avoid burning the bottom.
2. Once the milk starts boiling, reduce the heat to medium and add lime juice to it, then milk starts to curdle.
3. After 3 to 4 minutes Paneer is completely separated from milk. Remove this from heat and add some cold water to it.
4. Strain the Paneer using a nice muslin cloth. Hang the muslin cloth for 1 hour to drain the water from paneer.
5. After that Squeeze the muslin cloth to remove the extra moisture completely.Now remove the paneer from cloth and knead it for 5 minutes by adding all Purpose Flour
6. Make equal sized small balls from the paneer and keep aside. Now the Paneer balls are ready.
7. Heat Water, Sugar and Cardamom together in a pan. Once it starts boiling, add the paneer balls to it, cover the pan with a lid and cook for 7 to 10 minutes.
8. You can cook these paneer balls in pressure cooker too. After cooking, the size of the balls will be increased from its original size.
9. Rasagullas are ready now. Serve chilled.

QUICK GHEE RICE RECIPIE

Ingredients needed
Basmati rice - 1 cup
Ghee/Clarified butter - 2 tbsp
Onion - 1 thinly sliced
Cinnamon - 1 inch piece
Cardamon - 1
Cloves -2
Bay leaf -1
Star anise -1 (optional)


Preparation

Soak Basmati rice in water for 20 minutes, drain the water and keep it aside.
Method

1.Heat ghee in a pan, add all the spices,(cinnamon, cardamom,cloves,bay leaf and star anise) then add onions and fry till they turn golden brown.

2.Now add the drained rice and fry for a few minutes.

3.Add 2 cups of boiling water, needed salt and cook till rice is done.

When rice is done fluff it with a fork and serve hot with any spicy gravy or vegetable korma.
Note -
You can pressure cook rice or cook it in a rice cooker or in a pan with a tight lid.

EGG MASALA RECIPE

Ingredients

Egg	4
Onion	2
Curry leaves	1 stem
Garam masala	1/2 tbs
Chilly powder	1 1/2 tbsp
Corainder powder	1 tbsp
Turmeric powder	1/2 tbsp
Coconut oil, salt as required  mustard 1/2tbsp
	Method Boil eggs and remove the shells. Slice onion into long pieces. Mix together garam masala, coriander powder, turmeric powder and chilly powder. Heat coconut oil in a pan or kadai, splutter mustard seeds in it. Add onion, curry leaves and fry till golden. Add the masala paste and salt, stir well. Finally, add the egg pieces and mix the contents well. Remove from fire. Serve with Idiappam, Chappathi and Appam.

EGG SANDWICH RECIPE

Ingredients

Bread	6 slices
Butter	6 tbsp
Hard boiled eggs	3
Onions	2
Capsicum	1
Potato boiled	1
Cheese	2 tbsp
Chopped corainder leaves	2 tbsp
Mayonnaise	4 tbsp
Green chillies	4
Pepper and salt to taste     Method Boil eggs and potatoes. Chop eggs, onion, green chilly, capsicum and potatoes separately. Mix all the Ingredients: except bread and butter in a bowl.Take two slices of bread and apply one tsp butter on each. Place the egg mixture on both the slices equally and spread it all over evenly. Place the slices one above the other. Similarly stuff other slices with egg mixture.

EGG CHAT RECIPE

Ingredients

Egg	4
Jaggery	1 tbsp
Tamarind paste	1 tbsp
Chat masala	1 tbsp
Red chili powder	3/4 tbsp
Tomato sauce	1/4 cup
Chopped corainder leaves	2 tbsp
Green chilies	3
Onions	2
Salt to taste   Method Boil the eggs.Chop onion, green chilies and eggs. In a pan, boil jaggery and tamarind paste with little water. Keep stirring till it becomes thick chutney. Mix all the Ingredients: and add salt to taste.

EGG PUFF RECIPE

Ingredients

Egg	5
Grated paneer	1/2 cup
Grated cheese	1/2 cup
Baking powder	1/2 tbsp
Maida flour	1/2 cup
Pepper powder	1/4 tbsp
Melted butter	1/4 cup
Salt to tase   Method Beat the eggs completely. Add all the other Ingredients: and mix well. If it is too thick add a tbsp of water and whisk it all up. In a baking dish, apply butter on all sides. Pour this mixture into the dish and place it in a preheated oven for 30 minutes at 350 degrees.

EGG CURRY RECIPE

Ingredients

Egg	5
Chilly powder	1 1/2 tbsp
Turmeric powder	1/2 tbsp
Corainder powder	1 tbsp
Garam masala	1 tbsp
Onion	2
Green chilly	5
Coconut milk	1 1/2 cup
Potato	3
Pepper	1/2 tbsp
Coconut oil	2 tbsp
Mustard	1/2 tbsp
Red chilly	2
Curry leaves	2 stem
Salt to taste

Method Boil the eggs, remove the shells and slit into half. Mix together coriander powder, turmeric powder, chilly powder, garam masala, pepper powder and make it to a fine paste. Slice Potato, Onion and slit Green chilly.Boil it with Water, Salt and masala paste. Add Coconut milk and simmer for a minute.When it starts to boil, add eggs. Stir it well and remove from fire.Heat coconut oil in a pan or kadai. Splutter mustard seeds, add curry leaves and Red chilly. Pour this to the egg dish. Serve this delicious dish with Roti, Paratha and Appam.

EGG PULAO

Ingredients

• 1 cup Basmati rice, wash and drain
  
• 2 tbsp butter/oil
  
• 1" cinnamon stick
  
• 2 bay leaves
  
• 3 whole cardamoms
  
• 1/2 red onion, finely sliced
  
• 1/2 cup green peas
  
• 2 eggs, boiled and halved
  
• Salt to taste
  Method
  • In a pan heat the butter/oil. Add the whole spices and stir for a couple of minutes.
  • Add the onions and fry till golden. Now put in the peas and the washed rice.
  • Add some salt and pepper. Stir for a few minutes and add 2 cups of water.
  • Arrange the egg halves on top. Garnish with chopped cilantro. Cover and cook till done.
    
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Egg Rice

Ingredients

Rice 1 Cup
Egg 2
Onion 1
Green Chili 1
Ginger n garlic paste 1 Teaspoon
Turmeric powder a pinch
Chilli powder a pinch
Garam masala a pinch
Jeera(Cummin) Seeds 1/2 Teaspoon
Salt
Coriander Leaves little
Curry leaves 2 or 3

Method

• Cook the rice, do add salt for the rice while cooking the rice.
• Add oil to the pan and add jeera seeds and fry for few seconds.
• Add onion and green chilli fry for 3 minutes.
• Add the ginger-garlic paste and fry for sometime.
• Add turmeric chilli powder, garam-masala and salt and mix well.
• Lightly beat the egg and pour and keep stiring.
• Add the cooked rice add mix well.
• Garnish with the coriander leaves and curry leaves.

EGG BIRYANI

Ingredients

• 500 gms Basmati rice,soaked for half an hour
  
• 4 large onions, finely chopped
  
• 4 garlic cloves
  
• Little ginger
  
• 8-9 green chilies (depending on the hotness you need)
  
• 1 medium sized onion, chopped
  
• 1 tsp coriander leaves
  
• 1 tsp garam masala & chili powder
  
• 2 bay leaves
  
• 6 tsp ghee
  
• 6 eggs, hard boiled
  
• 1/2 tsp yogurt
• 
  Method
  • Wash and soak rice for 1/2 hour to 45 minutes.
  • Blend the ingredients 3 - 7 in a blender until they become a smooth paste.
  • Shell the boiled eggs and give four long cuts on the white portion of each egg without separating it.
  • In a kadai, heat ghee. Fry onions until they become golden brown and keep them aside.
  • n the same ghee, add the blended paste and fry a little. Then add chili powder, salt, eggs and fry till the eggs get coated with the masala. Remove the eggs and keep them aside.
  • To the same masala paste add the drained rice, garam masala, cardamoms, bay leaves and fry till the rice changes its color.
  • Add sufficient water and bring to boil
  • When the air holes appear on the rice surface, reduce heat to low and then add the yogurt, coconut and mix well with rice.
  • Cook till all the water is absorbed and rice is tender.
  • Cut the eggs into halves and garnish with the fried onions.
  • Cover the pulao with a heavy lid, reduce heat and allow to cook for 30 to 45 minutes.
  • Serve hot with Raita, Pickles, Pappad.
    

 

Easy egg masala rice

what to:

• Cooked Rice - 1.5 cups
• Onion - 1 sliced
• Tomato - 1 finely chopped
• Eggs - 4, beaten
• Green chillies - 5
• Turmeric powder - 1 pinch
• Coriander leaves - a few
• Oil - 2tbsp
• Salt to taste
  
  How to:
  Heat oil in a pan. Add green chillies. Add onions and fry them until they turn slightly brown in color. Add the turmeric powder. Now add the tomato and cook them until they are soft. Now add the eggs and let it set for a minute on a low flame. Stir the eggs now to scramble them. Add the cooked rice and salt. Cover and cook for 1 minute. Turn the heat off and garnish with coriander leaves.

Indian Style Chicken Fried Rice

   

Ingredients

• Basmati Rice………………....2 Cups
• Vegetable oil…………….......4 Tablespoons
• Vegetables……………….......1 Cup (Includes Carrot, Beans, Peas and Green Capsicum)
• Celery………………………......3 Tablespoons (Finely Chopped)
• Onion………………………......1/4 Cup (Thin long slices)
• Ginger-Garlic crushed…...2 Tablespoons (together)
• Egg………………………………2
• Cooked Shredded Chicken…1/2 Cup
• Spring Onion Chopped………4 (Separate White and Green portions)
• Soy Sauce………………………..1 Teaspoon
• Pepper…………………………….3/4 -1 Teaspoon
• Salt as per taste

Method of Preparation

1. Wash and soak the rice in warm water for 20 minutes. Drain and keep aside.
2. Boil at least 12 cups of water. When boiled add the rice and cook till almost done. Take care not to overcook the rice.
3. Drain and spread it on a large plate to cool. If possible refrigerate before doing the rest. 
4. In a large pan or wok on high heat add the oil.
5. To it add Ginger-Garlic, Celery and Spring Onion whites. Saute for a minute.
6. Add the Onion followed by the Vegetables and stir for 2 minutes. Don’t brown the veggies. It should be crisp.
7. Move all the vegetables to a side of the pan and crack the eggs into the pan. Stir fast to scramble it.
8. Once scrambled mix everything together add the chicken pieces, Soy sauce, Pepper powder and a bit of salt.
9. Now mix the rice in two additions. Add salt according to taste. Stir till the rice is reheated.
10. Finish by sprinkling spring onion greens on top. Serve hot.

Chicken Fried Rice Recipe

Ingredients for Chicken Fried Rice Recipe

Plain vegetable oil - 1/3 cup
Chicken(diced) - 1/3 lb
or
Meat(cooked, cubed or shredded) - 2 cups
Onion - 1 no
(diced)
Salt - As reqd
Pepper - As reqd
Garlic pods - 3 nos
(finely chopped)
Fresh ginger - 2" piece
(peeled and finely chopped)
Whole scallions - 3 nos
(thinly sliced;white and green separated)
Frozen corn, peas, carrots - 1 1/3 cups
Eggs(large) - 4 nos
(lightly beaten)
Cold cooked long-grain rice, white or jasmine rice, grains separated - 4 cups

Preparation Method of Chicken Fried Rice Recipe

1)Heat a tbsp of oil in a large heavy-bottomed nonstick skillet on a high heat.

2)Add the chicken and cook, stirring occasionally, until lightly browned.

3)Add onions, salt and pepper.

4)Cook for 1 - 2 mins, until onion is fragrant.

5)Add the garlic, ginger and scallion whites and stir-fry, until fragrant, for about 30 secs.

6)Add the frozen vegetables.

7)Cook, until just defrosted, but still crisp.

8)Transfer contents of the skillet to a large bowl.

9)Heat 2 tbsp of oil in the same pan.

10)Add the eggs and season with salt and pepper.

11)Stir the eggs constantly and cook, until almost set, but still moist.

12)Transfer the egg to the bowl.

13)Heat up the remaining oil in the same pan.

14)Add rice and use a spoon to break up any clumps.

15)Add salt and pepper and stir-fry the rice to coat evenly with oil.

16)Stop stirring and then let the rice cook undisturbed, until its gets slightly crispy, for about 2 mins.

17)Stir the rice again, breaking up any new clumps.

18)Add the scallion greens.

19)Transfer to the bowl.

20)Stir all the ingredients together with the rice.

:- Adjust the seasoning with salt and pepper, if necessary.

:- Serve hot.

Vegetable Upma

Vegetable Upma 

Vegetable Upma Ingredients :

• Rava or Sooji or Semolina – 1 cup (Use the big granule sized Sooji/Rava)
• Beans – 10-15
• Carrot – 1
• Onion – 1 small sized
• Tomato – 1 small sized (optional)
• Green Chillies – 2
• Ginger – 1/2 inch (optional)
• Oil – 3 tsp
• Ghee / Clarified Butter – 2 tsp
• Mustard seeds – 1/2 tsp
• Urad dal / White Lenthils – 1/4 tsp
• Curry leaves – 7-8
• Turmeric Powder – 1/4 tsp
• Salt
• Sugar – 1/4 tsp
• Grated coconut – 1 Tbsp
• Coriander leaves / Cilantro
• Lemon Juice – 1 tsp

How to Prepare:

1] Heat Ghee in a pan. Add Sooji and fry for nearly about 3 min until the Sooji starts giving you pleasant aroma. Remove from the pan and keep it aside in a plate.
2] Cut into small pieces Carrot and Beans. If desired you can add more vegetables like Capsicum, Cabbage etc. to the Vegetable Upma.
3] Chop into right sizes Onions, Tomato, Green Chillies and Ginger.
4] Heat Oil in a pan. Add Mustard seeds; once the seeds splutter, add Urad dal and fry for a minute. Add Curry leaves, Green Chillies and Ginger and fry for 2 more min.
5] At this stage, add Onions, Turmeric powder and fry until the Onions turn golden brown.
6] Now add cut Beans, Carrots and fry till vegetables turns a bit soft. Then add Tomatoes and cook for 2 min.
7] Then add Salt and Sugar and mix well. Now add water to the pan with this approximate measurement – for 1 cup of Sooji/Rava, add 2-1/2 cup of water. Leave it to boil. Once the water starts boiling, add Sooji/Rava. Mix well and leave it to cook.
8] Once the above ingredients are cooked, add grated Coconut, Lemon Juice and mix well. Stir well and leave the mixture to become thick just as would do with regular Upma.
9] Garnish with Coriander leaves.
Have this as breakfast dish or you can have it in the evening as well.

Bread Upma

Bread Upma Ingredients:

• Bread – 1 lb
• Ginger + Garlic paste – 2 tsp
• Green chillies – 6
• Haldi or Turmeric Powder– ½ tsp
• Cumin / Jeera Powder – ½ tsp
• Dry Mango Powder / Amchur Powder – ½ tsp
• Salt – 1 tsp
• Pav Bhaji Masala Powder – 1 Tbsp
• Coriander leaves / Cilantro
• Chopped Onion – 1
• Oil – 4 Tbsp
• Lemon Juice – 1/2 tsp

How to Prepare:

Have Oil in a pan, add Chopped Onions, Ginger + Garlic paste, Green chillies and fry for a minute.

Add Turmeric Powder, Jeera Powder, Amchur Powder, Pav Bhaji Masala, ¼ cup of water and Salt along with the Bread pieces and sauté in low flame for 5 min.

Lastly add fresh Coriander leaves and Lemon Juice.

Serve hot.

Oats Idli / Idly

Oats Idli / Idly Ingredients:

• Instant oats – 1 cup (I used Quaker Oats)
• White or Medium Sized Rava or Semolina – 1/2 cup (One can use Wheat Rava also)
• Curd – 1/2 cup
• Water – 3/4 or as required (I used Buttermilk instead of Curd and Water)
• Asafoetida/Hing – 1/2 tsp
• Coriander leaves / Cilantro – 2 tsp. finely chopped
• Baking soda – 1/2 tsp.
• Oil or Ghee – To grease Idly plates
• Salt

Seasoning Ingredients:

• Oil – 1 tsp.
• Mustard Seeds – 2tsp
• Carrot – 1 medium sized grated (around 1/2 Cup)
• Green Chilli – 1 tsp. finely chopped or 1/2 tsp. Green Chilli Paste

Time to prepare: 30 min
How to Make Oats Idli / Idly:

1. Dry roast the Instant Oats in a frying pan for 3-4 min and set aside to cool it completely. Then grind the roasted Oats to a fine powder in a mixer grinder or in a food processor.
2. In the same pan, dry roast the White or Medium Sized Rava for 3-4 min or until you get a nice aroma from it. Allow the Rava to cool. Now transfer the roasted Semolina/Rava and powdered Oats from above step to a mixing bowl and mix well.
3. Seasoning Part: Heat Oil in a pan, add Mustard Seeds, once they splutter add grated Carrot and Chopped Green Chilli or Chilli Paste (I used Chilli Paste) and saute till the raw smell of the Carrots disappear. This may take about 5 min of time.
4. Add these seasoning ingredients to the Oats-Semolina mixture bowl and mix once. Now add Asafoetida/Hing, Finely Chopped Coriander leaves/Cilantro, Baking Soda, Curd + Water or Buttermilk and mix everything together with the help of spatula to prepare the Oats Idli batter. If batter becomes too thick adjust with sufficient water or Buttermilk and the batter turns as thick as the normal Idly or Dosa batter.
5. Grease the Idly/Idli plate with Oil/Ghee and pour the sufficient amount of batter to the Idly/Idli molds with the help of ladle. Arrange the Idly/Idli plates and steam it for 10-12 minutes or till done. It may take maximum 15 min to cook the Idlies.

Now the Oats Idly/Idli is ready. Serve hot Oats Idli/Idli with Coconut Chutney..
Tips:

1. One can use Wheat Rava or Semolina for healthier version of Oats Idli.
2. Baking Soda provides good texture to the Oats Idli and the Idlies turns fluffier by adding just a little Soda to the batter.
3. One can add Fried Cashews to the Oats Idli batter. This gives rich taste to the Oats Idli, if you are ok with just a few extra calories.
4. Other vegetables of your choice can be added to the Oats Idli.

Oats Upma

Oats Upma Ingredients:

• Oats – 1 Cup (e.g., Quaker Oats)
• Finely Chopped Onion – 1
• Chopped Green Chillies – 1
• Oil – 1 and 1/2 tsp
• Mustard Seeds – 1/2 tsp
• Urad Dal or Split Black Bean (Gram) / White Lentils – 1/2 tsp
• Curry Leaves
• Turmeric Powder – 1/4 tsp
• Sugar – 1/4 tsp
• Lemon Juice – 1 tsp
• Coriander Leaves / Cilantro
• Salt
  How to Make Oats Upma :
  1. Heat Oil in pan, add Mustard Seeds, once the Mustard Seeds splutter, add Urad Dal (White Lentils) and fry until they turn golden brown.
  2. Now add Curry Leaves and chopped Green Chillies and fry for a minute. Then add chopped Onions and Turmeric Powder and fry until the Onions start to look a little transparent.
  3. Add Salt and Sugar to the the above mixture and fry for a minute.
  4. At this stage, add Oats to the pan and fry for 2-3 minutes or till you smell a nice aroma and Oats turn light brown in color.
  
  

  Oats Upma
  5. Now sprinkle about 1/2 to 3/4 cup of water to the above fried Oats mixture in the pan and mix well all the ingredients with a spatulla and fry till the Oats turn soft. Make sure to not add excess water to the Oats Upma as the whole mixture can become too soggy and Oats Upma may not taste as good as it should.
  6. Add Lemon Juice to the Oats Upma and mix well. Garnish with Coriander Leaves / Cilantro.
  Now Oats Upma is ready to serve. You can prepare Oats Upma for breakfast or this Oats dish can make a great evening snack too.

Lamb Biryani / Mutton Biryani

Ingredients:
Lamb/Mutton - 500 grams
Basmati Rice - 3 cups
Water - 5 cups
Cardamom/Elaichi - 4
Cinnamon/Dalchini - 2
Bay Leaf/Biryani Patta - 2
Onions - 1(Finely chopped)
Green Chillies - 3(Cut into two halves vertically)
Turmeric Powder - 1 tablespoon
Salt - As per taste
Red Chilli Powder - 3 tablespoons/ As per taste
Coriander Powder - 1 tablespoon
Garam Masala Powder - 1 tablespoon
Ginger-garlic Paste - 1 tablespoon
Lemon Juice - 1 tablespoon
Oil - 3 tablespoons

Preparation:
Take a bowl and add mutton to it. Add turmeric powder, coriander powder, garam masala powder, ginger-garlic paste, 1 tablespoon of oil, salt, red chilli powder and lemon juice.

Allow it to marinate for about 2 hours.
Take a cooker to heat and add oil to it.
Once it heats up add cardamom, cinnamon and bayleaf. Once they pop add onions and green chillies.

Once the onions turn light brown in colour, add the marinate mutton pieces and cook for 15 mins on medium flame by covering it with a lid.

Then add the basmati rice and mix so that all ingredients are combined properly.
Cook for 5 mins and add water to it.

Pressure cook it for 3 whistles.
Once done, remove it from heat and serve hot.

Serve the delicious mutton biryani with mirchi ka salan/raitha.

Hyderabadi Mutton Biriyani

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

1 kg Rice
1 kg Mutton
10 gms Cardamom
10 gms Cinnamon
10 gms Cumminseed
10 gms Cloves
40 gms Ginger
20 gms Garlic
100 gms Green Chillies
50 gms Fried Onion
1 bunch Coriander Leaves
1bunch Pudina
2 Lemon
1/4 Curd
1/4 kg Ghee

Method:

* Wash mutton and take it in a vessel.

* Grind green chillies, ginger, garlic, spices, fried onion, and mix them all,

then add this mixture to the meat.

* Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.

* Take 2 litres of water in a vessel and put it on the stove.

* When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.

* Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.

* Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.

* Then turn off the stove. Leave the stuff for 15 minutes.

* Hyderabadi mutton biryani is ready to serve..

SPICY MUTTON FRY

Ingredients:

1.  Mutton - 1 kg
2.  Onions - 2 (finely chopped)
3.  Tomato - 1 (finely chopped)
4.  Ginger garlic paste - 2 tsp
5.  Turmeric powder - ½ tsp
6.  Chilli powder - 1 tsp
7.  Coriander powder - 2 tsp
8.  Pepper powder - 2 tsp
9.  Mustard seeds - 1 tsp
10. Curry leaves - 10
11. Coriander leaves - few
12. Oil - 4 tbsp
13. Salt - to taste

 

 

 

 

 

 

Preparation:

Clean and wash the mutton pieces.

Then pressure cooks the mutton pieces with chilli powder, salt and turmeric powder up to 7 whistles.

Now take a kadai and heat with oil.

Add mustard seeds and curry leaves.

Then add chopped onions.

Fry till the onion colour changes to golden brown colour.

Then add chopped tomatoes and ginger garlic paste and pepper powder.

Fry for few mins.

Then add the pressure cooked mutton pieces.

Combine well.

Now close with a lid and cook till the mutton pieces would be in dry form.

In between stir well.

Finally garnish with coriander leaves.

Spicy mutton fry is ready.

Serve hot with biriyani, fried rice, white rice etc...

Egg Pirattal

Ingredients:

Egg - 4-5 nos

Red chilly powder - 1 tsp

Turmeric powder - 1/2 tsp

Mustard seeds - 1/4 tsp

Salt to taste

Curry leaves


Method:

1) Boil the egg in water till it is fully boiled. Peel, cut into two halves, keep aside.

2) Heat oil in pan, add mustard seeds, curry leaves, after spluttering, add the hard boiled eggs and fry for a minute.

3) Now add salt, red chilly powder, turmeric powder, simmer, mix well (without breaking it), close the lid.

4) Saute at regular intervals till the raw taste goes off. Serve hot.

Quick ‘n Easy Chicken Korma

Ingredients:

• 7-8 chicken legs cut in pieces (or you can use chicken breast if you prefer)
• 1 tbsp Crushed Ginger
• 2 tbsp Crushed Garlic
• 1/2 tsp Salt (adjust to taste)
• 1/4 to 1/2 tsp Black Pepper
• 4 tbsp Vegetable Oil
• 1 Large Onion (finely chopped)
• 6 Cardamom Pods
• 8 Whole Cloves
• 2 tsp Coriander-Cumin (dhania-jeera)
• 1 tsp Garam Masala
• 1 tsp Chili Powder
• 1 tsp Turmeric Powder
• 2 tbsp Shaan Korma Mix
• 4-5 tsp Tomato puree
• 250 ml Whipping Cream
• 75 gms Ground Almonds
• 300 ml Chicken Stock

How to Make it:

1. Marinate the chicken pieces with garlic, ginger, salt and pepper.
2. Fry the onion, cloves and cardamom pods in a frying pan until the onion begins to soften.
3. Add chicken marinade and stir-fry for about 5 minutes
4. While the chicken is frying, mix the spices together with a bit of water then add to chicken.
5. Stir well to allow all the spices to permeate their flavor into the chicken.
6. Cook on low-med heat for about 10 minutes
7. Add the ground almonds, tomato puree, stock and cream and cook on low-med until reduced to the consistency of the cream.
8. Serve hot with rice or naan!

Easy Chicken Korma Recipe

Ingredients

1 ½ lbs bone-in chicken joints, skinned and cleaned

2 tablespoons vegetable oil

10 black peppercorns

10 green cardamom pods

1 black cardamom pod

10 cloves

1 cinnamon stick

1 piece of mace

1 green chilli

Salt and freshly ground black pepper to taste

1 medium onion, peeled and chopped

7 fl.oz.water

3 oz coconut milk

3 tablespoon ground almonds

¾ teaspoon garam masala

½ teaspoon sugar

7 oz. yoghurt

1 tablespoon crushed garlic

1 tablespoon crushed root ginger

2 tablespoons ground cilantro

Chopped cilantro to garnish

Directions

Combine the yoghurt, garlic, ginger and ground cilantro in a bowl. Add the chicken, stir and leave marinate for at least an hour in the refrigerator.
Heat the oil in a large pan and add the peppercorns, green and black cardamoms, cloves, cinnamon and mace. As soon as the spices become fragrant, add the onion, green chilli and salt. Cook till the onions turn golden. Next, add in the chicken along with the marinade and the water. Increase the heat and bring to the boil. Reduce heat and simmer, covered, for about 30 minutes or until the chicken is tender. Stir in the coconut milk and almonds, and cook, uncovered, for another 3 minutes until the gravy is creamy. Add the garam masala, sugar and cilantro just before serving.

Serve chicken korma with tandoori roti or naan.

This korma has been based on lamb meat.

GONGURA CHICKEN

Ingredients:

Chicken 1 kg

Gongura/Sorrel Leaves/PulichaKeerai 1 cups

Onion 2 nos

Green Chili 4 or as per ur taste

Coriander Powder 1 tbsp

Chilli powder-3 spoons

Turmuric powder-1 spoon

Garam masala powder-2 spoons

Black pepper powder-3 spoons

Oil 3 tbsp

Water 2 cups

Cumin 1 tsp

Curry Leaves 2 strands

Red Chili 4

To Marinate Chicken :

Curd 1 cup

Ginger Garlic paste 1 1/2 tbsp

Turmeric Powder 1/4 tsp

Salt 1 tsp

Red Chili Powder 1 tbsp

Lemon Juice 2 tsp
 

Capsicum sliced-1 medium(optional)

Method:

Cut Chicken into small pieces and mix with the ingredients given to marinate. Marinate the chicken for 2 or more hrs or overnight. Keep this in Refrigerator.

In a pan pour some water and add sorrel leaves and cook for 5 min. Filter the water and grind the sorrel leaves into fine paste.

In a pan add oil, fry Onion, Green Chili,capsicum till the onion is translucent. Add all the masal apowders and saute,add ground Gongura Leaves paste and cook for 2 min. Add the marinated Chicken, and required salt.

Take care while adding salt, as salt is added while marination. Add water and cook till the chicken is cooked and the oil separates from the Gravy.

Add oil, cumin seeds, Red chili, Curry Leaves and fry for a minute.Add this to the cooked Gongura chicken. This iis optional, But this gives a nice smell to the gravy.

Easy Vegetable Fried Rice

Ingredients:

• Long grained rice                                  - 2 cups
• Ghee                                                    - 1 tbsp
• Oil                                                        - 3 tbsp
• Onion                                                   - 1
• Beans                                                   - 100 g
• Cabbage                                               - 100 g
• Carrot                                                   - 2
• Spring onions                                       - 4
• Green chillies                                        - 2
• Capsicum                                             - 1
• Grated ginger garlic                               - 1 tbsp
• Soya sauce                                           - 2 tbsp
• Vinegar                                                 - 1 tsp
• Black pepper pwd                                 - 1 tsp
• Cashew                                                - 5
• Coriander leaves                                   - handful
• Salt to taste

Method:

1. Wash the Basmati rice and soak in enough water for 10 mins.
2. Drain water from it completely using a strainer.
3. Take a heavy bottomed pan, and fry the rice with ghee in low flame for 5 mins.
4. Now add water and little salt, cook it uncovered, until the rice is 75% cooked.
5. Take care, the rice should not be overcooked. Each grain of rice should be separate.
6. When rice is done, drain and add some cold water and drain again using a large sieve and keep aside.
7. Take a pan, heat oil and sauté green chillies, then all the veggies and cook it covered for 5 mins.
8. The vegetables should be cooked crisp and not overdone.
9. Now add the vinegar and soya sauce, mix well with the veggies.
10. Add salt accordingly, black pepper pwd and finally the cooked rice.
11. Combine gently, so that the rice remains separate.
12. Close the pan and allow to stand for 5 mins.
13. Remove from flame. Garnish with remaining spring onion greens, freshly chopped coriander leaves and fried cashew.
 

 

 

 

14. Serve hot with any veg spicy gravy or non veg spicy gravy