Koli Sukka

Ingredients

For the spice blend:
5 g whole red chilli
½ inch cinnamon
2 bay leaves
1 tsp cumin seed
½ tsp fennel seed
½ tsp black peppercorns, crushed
2 pods green cardamom

2 Tbsp  oil
15 g curry leaves
50 g onion
1 tsp ginger and garlic paste
180 g chicken
250 mL water
30 g tomato
20 g desiccated coconut
2 tsp poppy seed

Method
Combine all ingredients for the spice blend. In heavy bottom pan, dry roast all spices and cool to room temperature.

In grinder, paste spices until almost smooth.

In thick bottom pan, heat oil and then temper curry leaves, onion and ginger-garlic paste. Add chicken and cook until almost golden brown.

Add ground masala paste (all ingredients except curry leaves, onion and ginger garlic paste) and further cook for 20-25 minutes over slim flame with water and reduce until chicken cooks through well.  

Methi Parantha

Ingredients
4 cup wheat flour,
1 green chilli
2 garlic
5-6 green onion leaves
1 tsp jeera
1/2  tsp kasuri methi
1 tsp desi ghee
Salt

Method
Knead a dough using wheat flour, Jeera, salt and kasuri methi.

Grind together green chillies, garlic & green onion leaves to a paste.

Add this to the dough & knead well.

Make dough balls, roll out into paranthas & shallow fry with some desi Ghee. 

Raw Mango Rasam

Ingredients

20 gms tomato
5 gms arhar dal
50 gms raw mango
2 gms salt
15 gms curry leaves
1 dry red chilli whole
1 gm black peppercorns
1 gm coriander seeds
1 gm cumin seeds
2 gm ginger
2 gm garlic
1 gm mustard seeds
1 tsp turmeric powder
1 tsp oil

Method
Roast black pepper, whole coriander seeds and cumin seeds. Grind them together. This is the rasam powder.

Boil raw mangoes in water. When the mango is cooked, squeeze out the pulp. This will be the raw mango puree.

Boil the arhar dal.

Boil tomatoes with ginger, garlic and rasam powder, strain it. Add raw mango puree and boiled arhar dal to it.

Pour oil into the wok, add mustard, whole dry red chilli, curry leaves and turmeric powder and then pour it into the tomato mixture.  Add salt to it. Mix.

Serve.

Raw Mango Pulao

Ingredients

500 gms boiled rice

1 Tbsp refined oil

1-2 dry red chillies

1 green chilli

1 raw mango

1 tsp mustard seeds

Heeng 

Salt to taste

Method

Heat oil in a pan,

Add dry red chillies, mustard seeds, heeng, curry leaves add green chillies,

Now, add chopped raw mango, let it cook.

Finish by adding boiled rice, salt and sprinkle some water.

Let the rice cook properly, turn off and serve.

Bread Dahi Vada

Ingredients
10 bread slices

250 gm curd

Oil to fry

Salt and black pepper to taste

1/2 tsp red chilli powder

1/2 tsp amchoor powder

Chopped mint leaves

A pinch of zeera powder

1 Tbsp anardana

Method
Remove the brown portion from all slices.

Soak these in water and squeeze.

Then mix mashed paneer in soaked bread slices.

Add a pinch of salt and amchoor. Make small-sized balls, flatten and deep fry till light brown.

Remove from oil and soak in warm water for 10 minutes. Squeeze and keep aside.

Beat the curd. Then add salt and chilli powder. Pour over the vadas and decorate with mint, jeera powder and anardana.

Masala Macaroni recipe

Ingredients
1 cup macaroni
salt to taste
1 tbsp oil
2 tsp finely chopped garlic
1 tsp finely chopped ginger
1/2 cup finely chopped onions
1 cup finely chopped tomatoes
1 tsp chilli powder
1 vegetarian seasoning cube
1/2 cup finely chopped capsicum
2 tbsp tomato ketchup

Method 
Boil enough water in a pan, add macaroni, salt and few drops of oil. Cook till macaroni is cooked which will take approx. 8 minutes. Drain the water and keep the pasta aside.
Heat the oil, add the garlic and ginger and sauté on a medium flame for 1 minute.
Add the onions and sauté on a medium flame for 2 minutes.
Add the tomatoes, chilli powder, seasoning cube, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
Add the capsicum, tomato ketchup, salt and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the boiled pasta, mix gently and cook on a medium flame for 2 minutes, while tossing occasionally.
Serve hot.

Shrimp Biryani

Ingredients

For shrimp marinade:

1 tsp chili powder
1/2 tsp turmeric powder
salt to taste
2 Tbsp vegetable oil for frying

For the biryani masala:
1/2 kg shrimp
3 large onionssliced very finely (250 g)
10 green chilies,crushed to a paste
1 Tbsp ginger-garlic paste
1 tomato, sliced into 1/2'" wedges
1/2 Tsp turmeric powder
1 Tsp chili powder
1/2 Tsp garam masala
2 Tsp coriander powder
1/3 cup coriander leaves, chopped
2 Tbsp ghee
juice of 1 lime 
For the rice:3 cups jeera shaala rice, washed well and drained
1 small onion, sliced finely
6 cups boiling water
3 leveled tbsp ghee 
To assemble:1 Tsp garam masala
1 Tsp saffron ground in 1 Tbsp hot water
Method
Marinate the shrimp for at least half an hour, fry lightly and set aside.

For Biryani Masala:

Heat 2 tbsp ghee on medium flame and fry the onions till very soft and almost brown.

Add the green chili paste and ginger-garlic paste and sauté until the raw smell disappears.

Add the turmeric powder, chili powder, garam masala, coriander powder and tomatoes. Add 

salt as required and sauté for 1-2 minutes.

Now, add the shrimp, stir well and close the vessel for 5-7 minutes.

Next, squeeze in the lime juice, add the coriander leaves, and adjust seasoning as required.

Remove from heat when it reaches a thick-ish consistency and coats the back of your spoon.

For Rice:

To prepare the rice, heat the ghee in a medium sized pot and fry the onions till soft and translucent.

Add rice and mix well until it is coated with the ghee.

Add the boiling water and salt to taste.

Let it boil until the water reaches the same level as the rice.

Now reduce the heat, cover the pot and cook for 13-14 minutes, stirring gently once in between.

To Assemble:

Preheat oven to 150 degrees Celcius.

In an oven-proof dish, layer the dish alternately with the shrimp masala and the rice, with the masala forming the bottom layer. Three layers is ideal.

In between each layer, sprinkle garam masala and saffron.

Cover with foil and keep in the oven for 20-30 minutes.

Serve hot.