Gutti Vankaaya Kura (Stuffed Egg Plant/Brinjal Curry)

INGREDIANTS:

10-12 fresh tender purple brinjals(vankaayi,aubergine)

2 onions finely sliced

6 flakes garlic

2 tbsp tamarind paste

1 tsp red chilli pwd

1/3 tsp turmeric pwd

1 tsp coriander pwd

1/2 tsp cumin pwd

1 tbsp white butter or ghee

1/2 tsp sugar (optional-but tastes good with sugar or jaggery)

oil

1 tsp cumin seeds

12 curry leaves

1/3 tsp methi seeds(menthulu,fenugreek)

salt

1 tbsp chopped coriander leaves(garnish)

METHOD:

Wash and dry the purple brinjals.Keep the stalks.Prepare the stuffing first.Heat 1 tbsp oil in a pan and add the garlic cloves and onions and fry on medium heat for 7-8 minutes or till transparent.Remove from fire and cool.Grind to a paste adding little water.Add the coriander pwd,cumin pwd,chilli pwd,butter or ghee,sugar or jaggery and salt.Mix well.Now take each brinjal and cut from the base end (opposite side of stem)and make a slit towards stem side but not all the way through i.e slit each brinjal into four sections lengthwise without cutting off the crown.The brinjals are ready for stuffing and the stuffing requires some patience…:)Seperate the brinjal quarters gently and fill the stuffing inside slowly without breaking the brinjals.You dont want to break the brinjal…:)Stuff all the brinjals in this manner.Keep aside the remaining paste.

Heat 2 tbsp oil in a cooking dish.Add cumin seeds and let them splutter.Add the methi seeds and curry leaves and fry for 5 seconds.Now slowly place each of the stuffed brinjals in the dish and add the remaining paste on top and sprinkle 1/4 cup of water.Cover and cook for 20-30 minutes on slow heat.Do check in between to stir the brinjals without breaking them.Once the brinjals are three fourth cooked add the tamarind paste and one cup water. Adjust salt.Cover and cook further for another 15 to 20 minutes or till the brinjals are well cooked and soft to touch.Garnish with chopped coriander leaves.
To serve, gently lift the stuffed brinjals with a wide spoon and place on serving plate and pour the gravy.Tastes wonderful with hot rice or roti.

Chicken Tikka

Ingredients:

1 full: Chicken (large)
2 cups: Curd
1 cup: Onions(Grinded)
4-5 cloves: Garlic
1/2"piece: Ginger
2"piece: Raw papaya
1 tsp: Chilli powder
1tsp: Garam Masala

2 tbs: Lemon juice
2-3 drops: Red colour
Ghee as required
Salt to taste

Method

Clean the chicken. Remove the bones and slice it into small pieces.
Grind onions, garlic, ginger, and papaya into smooth paste. Mix it with curd, chilli powder and garam masala. Blend well to make the marinade. Add a few drops of red colour to the marinade with salt and lemon juice. Smear the chicken pieces with the mixture and let them marinate for 8-10 hours.
Heat ghee in a pan and add the marinated chicken pieces, fry for 5-6 minutes, then pour the remaining marinade on it. Cover the pan and cook on a low fire until chicken pieces are tender and dry. Serve hot.

Hyderabadi Chicken Biriyani

Ingredients

8 medium pieces (about 800 grams) of chicken

2 cup(s) flavored rice(basmati)

6 cups water

2 cup(s) yoghurt

4 medium sized onions sliced

½ teaspoon(s) saffron soaked in a little milk

1 tablespoon(s) lime juice

2 tablespoons clarified butter (ghee) / butter

salt to taste

a sheet of aluminum foil for sealing slices of boiled eggs

fried nuts and raisins to garnish.

To be ground

2" cinnamon stick broken

2 cloves and green cardamoms each

2 large onion(s) chopped

2 tablespoon(s) each of chopped ginger and garlic

2 green chilli(es) chopped

2 tablespoon(s) of chopped coriander leaves

1 tablespoon(s) poppy seeds

½ teaspoon(s) grated nutmeg

2 mace blades and black cardamom each

Method

Grind the ingredients to be ground to a fine paste. Mix this paste with yoghurt and salt. Make cuts on the chicken pieces and rub this marinade into them well. Marinate in the refrigerator for at least four hours.

In a large vessel combine the rice, water, salt and cook till the rice is half-done. Drain the excess liquid and spread the rice on a plate to cool.

Heat the clarified butter (ghee)/ butter in a heavy-bottomed pan till hot and fry the sliced onions till they are crisp and golden brown. Add the marinated chicken pieces, mix well and cook on low level for about 20 minute(s) or till the chicken is almost done.

In a large heavy-bottomed pan add some hot melted clarified butter (ghee)/ butter, a layer of chicken with gravy, a layer of rice topped with a portion of the saffron milk. In this way arrange alternate layers of melted clarified butter (ghee)/ butter, chicken, rice and saffron milk till they are all used up. Make sure the topmost layer is of rice topped with melted clarified butter (ghee) / butter and saffron milk. Spread the aluminum foil on the top of the pan and cover it with a tight fitting lid. Cook on very low level (a griddle can be kept under the pan to cook on indirect flame) for another 20 minutes. Alternatively cook for the same amount of time in a pre-heated oven.

Garnish with slices of boiled eggs, nuts and raisins.

Gobi manchurian

Ingredients:-

Cauliflower - 1 medium sized cut into medium sized floretsS

pring onion chopped- a small bunch (Seperate whites and greens)

Garlic chopped - 5 tbsp

Green chilies chopped - 4-5 tsp (Use according to your spice level)

Soya Sauce - 1 and 1/2 tbsp

Green Chilli Sauce - 2 tbsp

Tomato Ketchup - 3 tbsp

Vinegar - 1 tsp

Coriander leaves - for garnishing

Oil - as needed

Salt - add only if needed(Add 1 medium sized Onion and 1/2 Capsicum if you wish.i dont add it,if i am preparing it dry)

For the batter :
All purpose flour/Maida - 1/2 cup

Corn flour - 1/4 cup

Rice flour - 2 tbsp

Egg - 1

Ginger-Garlic paste - 2 tsp

Red Chilly powder - 1/2 to 1 tsp

Salt - to taste (consider the saltiness of soya sauce while adding it)

Method :-

Prepare a batter with the given ingredinets adding necessary water.Batter should be made a little thick,otherwise it doesn’t coat well on the cauliflower florets.Heat oil in a big wok,dip each floret in the batter and gently put it into the oil.Do not overcrowd the wok while frying.Do it in 2 or 3 steps as needed.Fry it until it turns golden brown in color.Drain into a tissue paper and keep them aside and allow it to cool.

Now heat 2-3 tsp oil in another pan,add chopped spring onion(only the whites),green chillies,garlic and ginger,saute them for a while.(Add onions and capsicum also if you’re adding it)Now add soya sauce,chilly sauce,vinegar and tomato ketchup.Mix them well,check for the salt and add the cooled gobi florets.Turn the heat to high and mix them together until all the florets are well coated with the sauce.Add spring onion greens and coriander leaves and toss it well for few minutes.Serve immediately.

If you want to make it a gravy,add 1 tsp cornflour mixed in 1 cup luke warm water and simmer it for few minutes,before adding spring onion greens and coriander leaves.

Hariyali murg

Ingredients:-

Chicken cut into small pieces - 1 kg

Red onion sliced - 2 medium sized

Garam masala powder - 1tsp

Curry leaves - 1 sprig

Bayleaf - 1

Salt - to taste

Oil - as needed

To prepare marinade :

Poppy seeds - 1 tsp

Green chillies - 10 - 15(use according to your spice level)

Fresh grated coconut - 2 tspn

Ginger Garlic paste -1 tsp

Turmeric powder - 1/4 tsp

Mint leaves - 10 - 15

Coriander leaves -a small bunch

Grind all these together to make a fine paste and keep it aside.

Method:-

Add salt to the prepared marinade,mix well and marinate the chicken pieces for 1 hr preferably in a refrigerator.Heat oil in a pan, add bayleaf and curry leaves into it.Fry it for few seconds and add the onions, fry until it turns into a golden brown color.Now add the chicken pieces and fry till oil seperates.Check for the salt and add around 1 cup of water and cook until the gravy becomes thick.Finally add garam masala powder and simmer for few more minutes.Garnish with coriander leaves and serve hot with rice/rotis.

Sindhi Chicken Curry

Ingrediants:

1 cup plain curd- room temp, stirred to a creamy consistency
1 1/2 teaspoons cumin powder
1 tsp cornstarch
3/4 tsp turmeric
2 tablespoons oil
3/4 tsp cayenne
2 cups finely chopped onion
28 ounces tomatoes chopped liquid (1 can/box)
1 tablespoon ginger root peeled & minced
1/2 cup corianer chopped
1 tablespoon garlic - minced
2 teaspoons salt or to taste
4 teaspoons green chilies preferably serranos
1 1/2 teaspoons garam masala
12 large chicken thighs skinned, rinsed and wiped dry
1/4 cup cilantro chopped
1 tablespoon coriander powder

method:

1. Stir yogurt and cornstarch together until smooth. Set aside.

2. In a large saucepan with a tight-fitting lid, heat oil over medium-high heat. Add onions and saut until beginning to color, 6 to 8 minutes. Reduce heat to medium and saut onions until dark golden brown, 10 to 12 minutes longer.

3. Stir in ginger, garlic and chilies. saut for 2 minutes. Increase heat to medium-high. Add chicken and brown well, 6 to 8 minutes.

4. Reduce heat to medium. Sprinkle coriander, cumin, turmeric and cayenne pepper over top of chicken. Mix well and cook for 2 to 3 minutes.

5. Add tomatoes, yogurt mixture, 1/2 cup cilantro and salt. Mix well. Cover and bring to a boil. 6. Reduce heat to low and simmer until chicken is no longer pink inside, about 25 minutes.

7. Turn off heat. Stir in garam masala and 3 tbs. cilantro (or more cilantro to taste).

8. Garnish with remaining cilantro before serving. Serve with rice or any Indian bread.

PRAWNS PAKORA

Ingredients

1 cup prawns

1 tsp. ginger garlic paste

1 tsp. chopped coriander

1 small onion chopped

1 small tomato chopped

1 egg

1/2 cup besan

2 tsp. soya sauce

2 green chilies chopped

Oil for deep frying

Method:

Beat the egg and flour and a little oil.

Add the soya sauce.
Then add everything else into the batter and mix well.
Shape into flat cutlets and fry.

searve with pudina chutney.

SPICY FISH FRY WITH GREEN MASALA

INGREDIANTS:

6-8 garlic cloves

1 small peice ginger

6-8 green chillies

6-8 small onions peeled

5-7 peppercorns

1/2 tsp turmeric powder

salt to taste

water

oil to fry

any fish of your choice washed (i have used matti)

METHOD :

grind the first 5 ingrediats into a nice thin paste with very less water.

apply the ground masala to the fish and keep it aside for 1 hr

heat the pan add in oil ,once the oil is heated put the fish on the pan and fry till done on both the sides,

TENDLI (Ivy gourd ) POTATO SABJI IN THE COOKER

INGREDIANTS:

1/2 kg tendli(Ivy gourd) thinly cut

1 big onion chopped

1 big tomato chopped

1 big potato cut in cubes

2 green chillies slit

1 tsp garma masala powder

1 tsp chilli powder

1/2 tsp turmeric powder

salt to taste

2 tbsp coconut grated

1 tsp jeera

1 tsp oil

METHOD:

heat the cooker(small cooker is better ),add in oil once oil is heated add in the jeera let it splutter well once done add in the onions and chillies,fry well.

add in the tomatoes and cook till it mashes.

add in the tendli and potatoes and fry well.

now put in chilli powder,turmeric powder,garam masala powder,salt and fry

put in 2 tbsp of water and close the lid of the cooker.

put it on full flame.

let it remain till one wistle.

put the gas off once the cooker is cooled open the lid and put in the grated coconut and serve.

KERALA FISH FRY(MATTI CURRY)

INGREDIANTS:

1 coconut grated

1 medium sized tomato slized

3 green chilles slit

few curry leaves

1 small peice of ginger chopped

2 tsp chilli powder

1 tsp turmeric powder

salt to taste

a lemon sized tamrind socked in water and squeezed off(tamarind pulp)

fish as per ur choice cleaned and cut into peices ( i have used sardins/matti/tarla)

METHOD:

In a shallow vessel(kadhai/chetti/mud vessel) mix alll the above ingrediants except the fish

Add in water as required

Give it a good boil till the tomatoes become soft.

Once boiled add in the fish peices and cook till the fish is done.

serve with boiled rice.

PANNER MATTAR

Ingredients:

1 block of paneer, cut into cubes and deep fried1 cup of frozen thawed green peas or 1 cup of de-hydratedgreen peas, soaked in water overnight and then boiled

1 small onion chopped finely

2 tsp ginger-garlic paste

1 1/2 tsp red chilli powder

1/2 tsp turmeric powder

2 tsp dhania (coriander)powder

1/2 tsp cumin powder

1 cinammon stick

1-2 cloves

1 cardammom

1 tablespoon cashewnuts, powdered

2 tomatoes, pureed

1/2 tablespoon whipped cream or malai

2 tsp finely chopped coriander leaves

1 tablespoon ghee

Salt to taste

Method:

Heat the ghee and add the cinammon, cardamom and cloves.

After 10-20 secs, add the onions and ginger/garlic paste.When the onions turn light brown, add all the powderedspices and cashewnut powder.Fry for about 1/2 a minute.

Add the tomato puree and salt to taste.Fry on high heat till the mixture thickens.

Now add the peas and enough water and bring to a boil.

Add the malai and paneer cubes.Mix well.

Stir in the chopped coriander leaves.

CHETTINAD CHICKEN

INGREDIENTS:

1 kg chicken
2 large onions sliced fine
2 tomatoes chopped fine
2 tsps ginger paste
2 tsps garlic paste
10-15 curry leaves
1 tsp chilli powder
1 star anise
2 tsps lime juice
Salt to taste
1 tbsp poppy seeds
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
3 dry red chillies
1" piece of cinnamon
2 cardamom pods
3 cloves
1/2 cup grated coconut
2-3 tbsps vegetable/sunflower/canola oil or ghee
Chopped coriander leaves to garnish

METHOD:

Heat a heavy pan or skillet on a medium flame and roast the poppy, coriander, cumin and fennel seeds, dry red chillies, cinnamon, cardamom, cloves and coconut for 3-4 minutes. Remove from flame and allow to cool.
Grind the mixture into a coarse.
Mix the ginger and garlic pastes with this powder and keep aside.
In another deep pan, heat the oil and add the curry leaves. When they stop spluttering, add the sliced onions and fry till they are light brown.
Add the spice paste and star anise and fry for another 2-3 minutes.
Add the tomatoes and chilli powder and stir well to mix all the ingredients.
Add the chicken, cover and simmer till it is tender.
When the chicken is done add lime juice, mix well and turn off the flame.
Garnish with coriander leaves and serve.

CHICKEN BIRYANI

Ingredients:

1 1/2 kg chicken
1 kg basmati rice
1 kg onions, finely chopped
1 tsp red chilly powder
1 tsp turmeric powder
1 cup ginger garlic paste
2 cups sour curds
2 tbsp lime juice
1 tbsp garam masala powder
5 tez patta (bay leaves)
2 dalchini cinnamon pieces
5 cloves
2 big cardamoms
2 small cardamoms
Salt


Method:

Mix the curds, lime juice, and two tablespoon ginger garlic paste.
Marinate the chicken in this mixture for an hour.
Fry the onions with half of the whole spices till golden brown and keep them aside.
Fry the remaining ginger garlic paste, add turmeric and chilly powder and salt.
Add the chicken and cook till it is tender.
Wash and boil the rice with salt and the remaining whole spices.
Put the chicken and rice in layers, sprinkle some fried onions and garam masala powder.
Cook till the rice is done.
Serve with raita.

HYDERABADI BIRYANI

Ingredients

1 kg: Meat
750 gm: Semi cooked basmati rice
Sautéed brown onions to taste
1 tbsp: Ginger garlic paste
1 tbsp: Red chilli paste
1 tbsp: Green chilli paste
½ tbsp: Cardamom powder
3-4 sticks:
Cinnamon
1 tbsp: Cumin seeds
4-5: Cloves
2 tbsp:lemon juice
250 gm: Curd
4 tbsp: Clarified butter
A pinch: Mace
Mint leaves to taste
1 tsp: Saffron
½ cup: Water
1 tbsp: Salt
½ cup: Oil

Method

Clean the meat.
Now in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sautéed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well.
Add curd, clarified butter, semi cooked rice, saffron, water and oil and mix it well.
Now apply sticky dough on the sides of the pan.
Cover with lid to seal it and cook for about 25 minutes.
Hyderabadi biryani is ready to eat.
Garnish with boiled eggs, sliced carrot and cucumber.
Serve hot.

PANI PURI/POORI,GOL GAPPAS

Ingredients:

1/2 cup Fine Semolina (Rava)

1/2 tbsp Plain Flour (Maida)

3 tbsp Clubsoda

Salt to taste

For Pani:

1 1/2 cups Chopped Mint Leaves

1 tbsp Garam Masala

1/3 cup Red Chili Powder

1 inch Coriander (dhania) Powder

4-5 Crushed coriander seeds

1 tsp Fennel seeds1 1/2 tsp

Cumin Seeds

Salt to taste

Filling:

2 Mashed potatoes

salt to taste

1/2 cup Boiled Green Moong (lentils) sprouts

Method:

Mix semolina, plain flour, soda water and salt. Knead well to make a semi-stiff dough. Cover it with clean wet cloth for about 10 minutes.
Divide the dough into forty equal portions and roll each portion into circles. Place each circle under damp cloth right after rolling.
Heat oil in a kadhai. Deep fry these circles, slightly pressing with a slotted spoon, until they puff up and are golden brown.
Place the puffed circles ("puris") on absorbent kitchen tissue. Extra puris should be stored in an air-tight container. For Pani (Water)
Soak the tamarind in ½ cup of warm water for approximately 45 minutes. Strain out the pulp to get tamarind water.
Add mint leaves, chopped coriander, ginger, chillies and cumin seed. Add a little water and mix to a smooth consistency using a blender.
Transfer the paste into a large bowl. Add 1 litre of water, continuously mixing the contents with a spoon. Add black salt and salt. Mix well.
Refrigerate for about 2 hours to ensure proper blending.

Serving Panipuri:
Poke a small hole in the center of each puri.
Add small quantity of mashed fried potatoes and Boiled Green Moong (lentils) sprouts as filling. Add a little tamarind chutney. Dip in pani so that puri is filled with it. Then we all know what to do.open our mouths as wide as we can and put in the puri.

PEAS PULAO RECIPE

Ingredients :

1 cup Basmati Rice
1 cup Peas
1 Onion
1 piece Ginger chopped finely
2 green Chillies
Salt to taste
1 piece Cinnamon
1 Clove
2 Bay leaves
coriander leaves for garnish
2 tbsp Butter/Ghee
2 cups water
1 tsp sugar

Method:

Soak The Basmati Rice in water for half an hour before cooking.Wash & drain the rice. In a rice cooker or in a pan take some butter/ghee.
AS it starts melting add bay leaf,cinnamon,cloves.fry for a minute till the aroma starts filling the room at which time start adding chopped ginger,chilles & Peas.
Fry them briefly & add the rice,salt & sugar .
Fry it till all the rice is quoted with ghee & spices.
Add the water & cover the lid.
In a seperate pan fry the onions till it turns translucent & brown. Garnish the rice with onions & coriander.

EGG MASALA

Ingredients:

4 onions

5 cloves garlic

1 piece ginger(small piece)

5 green chillies(chopped)

1 tbsp coriander powder

½ tbsp red chilli powder

¼ tbsp tomato(medium size)

coriender leaves for garnishing

3 tbsps oil

salt to taste

1 tbsp cumin powder

6 eggs

Method:

Boil eggs, shell and keep it aside.

Heat oil in the pan and add onions, green chilies, ginger and garlic paste. Fry onions till it turns yellowish brown.

Add tomatoes and fry it properly.

Slit the boiled eggs and put them in the pan.

Add red chilly powder, turmeric powder, coriander and cumin seeds powder and salt on the eggs.

Stir it, cover the pan and let it cook for 15 minutes.

Remove the cover of the pan and garnish it with coriander leaves.

DAL MAKHANI

Ingredients:

1 cup whole urad daal (urad sabut)

1tbsp Red kidney beans (Rajma)

1 onion finely chopped

1 tomato finely chopped

1" Ginger piece

2-3 green chilies finely chopped

chopped coriander leaves

4-5 flakes Garlic paste

1/2 cup stirred curd

1/2 cup fresh stirred cream (malai)

2tbsp butter

1tsp cumin seeds (jeera)

1/2tsp turmeric powder

1/2tsp Garam masala

Red chili powder to taste

1/2tsp dhania powder

Salt to taste

How to make dal makhni :

Soak rajma in water overnight.
Add water & little salt and pressure-cook Rajma and urad daal till soft for about 20-25 minutes. Mash and boil again for 15-20 minutes and add curd and cream to the daal.
Now in kadhai heat oil, splutter cumin seeds and add garlic paste, fry till light brown. Add onions and fry till golden brown.
Now add ginger, green chilies and tomatoes and fry till tomatoes soften.
Now add dry masalas (turmeric powder, chili powder, dhania powder & salt) and fry again for a moment.
Add daal and stir on medium flame. As soon as it starts boiling remove from the gas.
Sprinkle garam masala powder and garnish daal makhni with coriander and add butter.
Serve daal makhni hot. Goes well with laccha paratha, naan or rice.

AMBOT-TIK(HOT AND SOUR GOAN FISH CURRY)

INGREDIENTS:

1/2 kg fish(can use any fish )

1 1/2 tbsp oil

1 medium onion,sliced

1 cup water

pulp form tamrind the size of a walnut soaked in 1 cup water

a few dried koum or dried mango slices(optional mom very rarely used to put it)

salt to taste

vinegar to taste

Finely ground with little vinegar:

8 dried red kashmiri chillies

6 peppercorns

6 cloves garlic

1 tsp turmeric poweder

1/2" peice ginger

1/2 tsp cumin seeds

METHOD:

Heat oil in a pan and fry onions till brown .

Add ground masala, watrer and tamrind pulp.simmer on low heat for about 10 minutes.

Bring to a boil add kokum and salt.

Add fish and lower heat.

Simmer till done.

Adjust seasoning and add vinegar if desired.

searve hot( to get the real taste)

XACUTI (SHAKOOTI)GOAN CHICKEN CURRY MOMS BEST RECIPE

INGREDIENTS:

1 kg chiken,cut into pieces,lightly salted.

1 large coconut

tamrind the size of a walnut

2" piece cinnamon

10 peppercorns

1tsp poppy seeds

2 large dried red chillies

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp mustard seeds

1: peice ginger

2 tsp turmeric powder

2 tbsp oil

2 large onions finely sliced

4 cloves garlic finely sliced

6 cloves

6 green cardamons

1tbsp vinegar

salt to taste

a pinch of grated nutmeg

METHOD:

Grate coconut,grind 1/4 coarsely and extract thick and thin milk.

Soak tamrind in the thin coconut milk.

Roast 1/4 coconut on the tava or griddle till pale brown and aromatic.

Roast next 8 ingrediants,individually on the tava or griddle,add to roasted coconut and grind to a paste witht he ginger and turmeric powder.

Heat oil in a pan and fry onions and garlic til brown.

Add ground paste and fry for one minute.

Add chicken, mix well and cook, covered till the chken releases water.

Squeeze out pulp from tamrind ,add to curry and cook till chicken is almost done.

Add thick coconut milk,cloves,cardamoms ,vinegar(optional) and salt.

Sprinkle with grated nutmeg.

searve with boiled rice/chapati.