Low Fat Pepper Chicken Dry

Ingredients
1 kg chopped chicken
Oil
2 tsp crushed pepper
1 green chilli
2 onions
Curry Leaves
1 tsp ginger-garlic paste
1/2 tsp turmeric powder
Salt

Method
Marinate chicken with crushed pepper, turmeric powder and salt.

Keep aside for half an hour.

In a wok, add 2 tsp cooking oil, chopped onion and fry for a while.

Add sliced green chilli, curry leaves and ginger-garlic paste, Stir for about a minute.

Add marinated chicken and let it cook for about 15 minutes.

Garnish with fresh chopped coriander leaves.

Serve hot with bread or rice.

Kaju Katli Recipe

INGREDIENTS 
1 cup cashews/kaju
½ cup sugar or as required
5 tbsp water
1 tbsp ghee or coconut oil (optional)
1 tsp chopped rose petals (optional) or rose water or 8-9 strands of saffron

METHOD

1. Powder the cashew in a coffee grinder or a dry grinder.
2. The cashews should be in powdered form and not become pasty or oily.
3. On a low flame heat sugar and water in a thick bottomed or non stick pan or kadai.
4. Meanwhile grease a plate or a tray and keep aside or keep butter papers ready.
5. When all the sugar dissolved in the water, add the cashew powder. there is no consistency in the sugar syrup required like one string or two string. just let the sugar dissolve in the water and then proceed with the next step.
6. Stir and keep on stirring the cashew mixture on a low flame.
7. The cashew mixture would start thickening.
8. Cook the cashew mixture for approx 7-9 minutes till the whole mixture starts to come together.
9. Remove the whole lump of the mixture from the pan and place it on work surface, bowl or plate.
10. Add the rose petals and ghee or oil to the cashew mixture.
11. When the heat in the mixture is hot enough to handle, then knead the cashew mixture.
12. Flatten the dough and place it on a butter paper or on a greased plate/thali or tray.
13. Place a butter paper on top and then using a rolling pin, roll gently the dough from all sides till you reach a thickness of 3-5 mm in the dough.
14. Remove the butter paper and let the rolled cashew dough cool.
15. When completely cooled, using a sharp knife cut the cashew dough giving square or diamond shapes.
16. Gently remove the kaju katli with a butter knife.
17. Serve the kaju katli straight away or keep in an air tight container.

NOTES
1.If using saffron, then roast them first in a dry pan and then coarsely powder them in a mortar-pestle. add the powdered saffron in the cashew dough.

2.If using rose water, then add it to the sugar and water solution.

Potato Patties Recipe(Aloo Tikki Recipe)

INGREDIENTS 
3 medium sized potatoes
½ tsp kashmiri red chilli powder or 1 to 2 green chilies, finely chopped
½ tsp coriander powder/dhania powder
½ tsp cumin powder/jeera
¼ tsp dry ginger powder/saunth or ¼ tsp minced ginger
¼ tsp chaat masala powder
1.5 to 2 tbsp corn starch or rice flour or arrowroot flour, or add as required
2 to 3 tsp chopped coriander leaves/dhania
2 tbsp oil for frying the tikkis or as required
salt as required

Method:
First rinse and then steam or pressure cook the potatoes till they are falling apart. they have to thoroughly cooked. once they are cooked, drain them completely, if you have used a pressure cooker or a pot for cooking the potatoes.
Now grate the potaoes. i find it easier to grate the potatoes and then mash them.
However, you can also chop them and mash with a potato masher. let the grated or mashed potatoes cool completely.
Add the spice powders, salt, corn starch and coriander leaves.
just mix everything very well.
Divide the mixture into small or medium shaped patties. you can apply some oil on your palms when making the patties or tikkis.
Heat oil till its medium hot in a tava or a shallow frying pan. gently place the aloo tikkis and pan fry them.
When one side of tikki becomes golden and crisp, turn over and fry the other side of tikki.
Gently flip for a couple of times till the aloo tikkis are golden and crisp evenly.
Once done, then drain the aloo tikkis on paper towels to remove excess oil.
Serve aloo tikki plain with coriander chutney & tamarind chutney. you can also serve them with a sweet yogurt raita or make wraps or rolls with them.

Chicken Fingers

Ingredients
Chicken Fingers:
2 cups corn flake cereal
2 ounces whole wheat melba toast
1/3 cup finely grated Parmesan(cheese)
1 tablespoon finely chopped fresh parsley, optional
1/2 teaspoon sweet pepper
Salt
2 large egg whites
2 pounds chicken tenders

Red Pepper-Basil Dipping Sauce:
1/2 cup 2-percent Greek Yogurt
2 tablespoons chopped fresh basil
2 tablespoons chopped roasted red pepper
1/2 teaspoon white wine vinegar
1 small clove garlic, grated
 Salt
Nonstick cooking spray

Method:
For the chicken fingers:
Combine the cereal, Melba toast, Parmesan, parsley if using, paprika and 1/2 teaspoon salt in a large re-sealable bag and, using the bottom of a skillet or rolling pin, crush into a coarse meal. Dump out into a shallow dish. Whisk the egg whites with 2 tablespoons water in another shallow dish.

Dip the chicken tenders into the egg white, shake off the excess, and coat thoroughly in the coating. Bake immediately, or refrigerate up to 1 hour before baking. To freeze, arrange the breaded chicken tenders on a baking sheet and freeze until hard, 1 to 2 hours. Store in re-sealable freezer bags for up to 1 month.

For the sauce:

Combine the yogurt, basil, red pepper, 1 tablespoon water, vinegar, garlic and salt to taste. Wrap and refrigerate until ready to serve.

Preheat the oven to 425 degrees F. Fit a rimmed baking sheet with a baking rack and spray with cooking spray. Generously spray the fresh or frozen chicken tenders all over with cooking spray. Arrange on the baking rack and bake, flipping halfway through, until golden and crispy and cooked through, 15 to 20 minutes (if frozen, 20 to 25 minutes). Remove from the oven and season with salt. Serve with the dipping sauce.

10 Best Quick and Simple Dosa Recipes

Neer Dosa

Ingredients

1 cup rice-soaked for 2 hours

1/2 cup coconut-grated

1/2 tsp salt

5 cups water

1 Tbsp oil

Method

1. Grind rice and coconut to a very fine paste.
2. Add 5 cups water and salt.
3. Heat a non-stick pan and pour enough batter to cover the pan (turn the pan around quickly so the mixture coats the bottom well without any holes.
4. Lower the heat and cover pan for 1/2 a minute or so.
5. When the edges start lifting, dribble a few drops of oil around and ease the dosa out of the pan and serve.

Rava Dosa

Ingredients

1 cup fine sooji 

1/2 cup rice flour or plain flour 

1 Tbsp oil

1/8 tsp soda bicarb 

2 1/2 cups buttermilk 

1 tsp coriander chopped fine 

2 green chillies chopped fine

Method

Blend all the ingredients together. Add more buttermilk if necessary. 

The batter should be relatively thin (pouring consistency). Salt to taste. Keep aside for 20 - 30 minutes.
Heat griddle to very hot, sprinkle some water till it sizzles and quickly pour 1 large spoon of batter on it. Spread by gently rotating the griddle. Lower the heat and when the edges begin to rise or brown, put some oil (1/2 tsp) over dosa, and trail some around it. When the edges begin to rise, ease out the dosa with the spatula under it.
Roll the dosa in a three-fold cylinder. Serve hot with onion and/or coconut chutneys. Lift with a spatula as for basic dosa.

Pesarattu (Green Gram Dosa)

Ingredients

2 cups moong dal - cleaned and soaked for an hour 

1/2cup rice - cleaned and soaked for an hour 

Green chillies - chopped to taste 

1/4 tsp asafoetida powder 

1 tsp salt 

1/4 cup coriander leaves - chopped 

1/4 cup onions - chopped oil

Oil for pan frying

Method

Drain the dal mixture and grind coarsely. Mix in the chillies, salt, coriander and onions and enough batter to make a dropping consistency.
Proceed to make like dosas--heat tawa or griddle, splash some water over it and immediately pour some batter and spread out. When edges start to rise, put oil all around and a little bit on top. Will come off clean when cooked.
Serve with coconut chutney.

Ragi Wheat Dosa

Ingredients

1 cup ragi flour

1 cup wheat flour

Butter milk for mixing 

Salt to taste

Method

Mix the ingredients well & it should be of the thickness of regular dosa batter.
Keep it over night and make dosas next day.
Serve with any kind of chutney.

Mini Soya Dosa  

Ingredients

1 cup soya milk

1/4 cup whole wheat flour

1 green chilli, chopped

1/2 cup onions, grated

1 Tbsp coriander, chopped

1/4 tsp baking soda

1 1/2 tsp oil

Salt to taste

For serving: Garlic tomato chutney

Method

Mix all the ingredients together, making a thin batter.
Heat a non-stick pan and grease it with a little oil.
Pour two tablespoons of the batter on the non-stick pan and spread it using a circular motion to make a thin dosa.
Cook on both till they turn golden brown.
Serve hot.

Masala Dosa

Ingredients

2 cups rice-preferably parboiled 

1/2 cup split and husked Black Gram (Dhuli Urad)

1/2 tsp fenugreek seeds 

2 tsp salt 

Oil to smear the pan for cooking the dosas

For the Masala for Dosas:

500 gm (3 cups) potatoes-boiled, peeled and cubed 

1 1/2 cups onions-sliced not very thin 

2 green chillies-chopped coarsely (optional) 

2 Tbsp oil 

1 tsp mustard seeds 

6-7 curry leaves or 1/2 tsp dried curry leaves 

2 tsp salt 

1/4 tsp powdered turmeric 

1/2 cup water

Method

Wash and soak the rice in one container and the dal and fenugreek seeds together in another container for 5-6 hours or over night, depending on the weather. 

Grind dal mixture together to a very smooth consistency. Next grind the rice smooth too and mix the two batters. 

Add salt and enough water to make into a dropping consistency. Leave to ferment over-night or more depending on the weather, till a little spongy. 

If thickened too much, add a little water to thin a bit. Heat tawa, and brush oil over it. When really hot, splash a little water over it, and immediately pour batter onto it, spreading it thin, with a circular motion. 

This will have to be very swift and will need a bit of practice. 

After spreading the batter, lower the heat and dribble a little oil around the edges so that it seeps under the dosa. 

When edges start browning a bit, pass a flat spoon under it to ease the dosa off the pan. Put desired filling in the center, and fold the two edges over. 

Serve accompanied with sambhar and chutney. 

For the Masala Filling:

Heat the oil in a heavy based pan and add the mustard seeds, then onions, curry leaves and green chillies, and saute over high heat till the onions are a little transparent.

Add the salt and the turmeric and mix well, before adding the potatoes.

Turn the potatoes around till well mixed, and add the water, and let it simmer, for 2-3 minutes.

Onion Rava Dosa

Ingredients

1 cup rava (semolina) 

1 cup rice flour 

3 green chillies-chopped 

1/2 inch finely grated ginger 

1/2 tsp black pepper 

1/4 tsp cumin seeds salt to taste 

A pinch of asafoetida 

3 onions-finely chopped 

3 tsp cashew nuts-roasted & broken oil

Method

Mix the rice flour and rava with some water and mix till its a smooth batter. 

Add the asafoetida, cumin seeds and salt. 

Cover and keep it in a warm place for a few hours to ferment. 

Mix the chopped onions, green chillies, ginger, cashew nuts and black pepper in a bowl and keep it aside. 

Heat a flat pan (tawa) and grease it with a spoon of oil. Add some water in the dosa batter and make it into a thin batter. 

Pour 1/2 cup of the batter in center of the pan and quickly spread with outward spiral motion to form a thin pancake of about 8 inches in diameter. 

Sprinkle some onion-green chilli mixture on top of it. Dot the edges with little oil and cook until golden brown. 

Using a spatula carefully fold the dosa and remove from the pan. Serve hot with chutneys or sambhar.

Cheese Chilli Dosa

Ingredients

1/2 kg rice 

100 gm urad dal

50 gm chana dal

Salt - to taste 

50 gm cheddar cheese 

Chilly flakes

Method

Soak the rice and dals overnight. Then mix them together, add the salt and grind it well to a consistent flowing batter. 

Heat the tawa and sprinkle some water and then oil on it. 

Pour some batter, spread it in a circular motion and sprinkle some more oil on it. 

Add the grated cheese and chilly flakes. 

Fold it carefully when brown in colour. 

Serve hot with coconut and tomato chutney.

Kuttu Ka Dosa

Ingredients

For the Potato Filling: 

3 potatoes - boiled 

Ghee - for frying 

Salt - to taste (use sendha namak if fasting)

1/2 tsp red chilli powder 

1/2 tsp chopped ginger 

For the Dosa: 

5 Tbsp buckwheat flour (kuttu) 

2 Tbsp boiled arbi (colocasia)

Salt - to taste 

1/2 tsp ajwain (carom seeds)

1/2 tsp red chilli powder 

1 tsp chopped ginger 

1 tsp chopped green chillies 

Ghee (clarified butter)

1/2 tsp chopped green chillies 

Ajwain

Method

For the Potato Filling:

 Heat ghee in a pan, crush the potatoes into it and mix in the rest of the ingredients. 

Toss the potato mixture around for a few minutes till it becomes light brown in colour. 

Take it out and keep aside.

For the Dosa:

 In a bowl, mash the arbi and mix it with the flour and salt.

Add some water and mix well. 

Add the ajwain, red chilli powder, ginger and green chillies and mix again. 

Keep adding water and stirring in one direction till the batter turns into a smooth flowing consistency. 

Heat a flat pan, dab a bit of ghee on it, pour a ladle of the batter and spread it. 

Cook for a few minutes and spread more ghee around the edges to make it crisp. 

Then flip it over and cook the other side.

 Now put some filling on top and fold the dosa over it. 

Serve hot with mint and coconut chutney.

Mysore Masala Dosa  

Ingredients

1 cup par-boiled rice 

1/4 cup black gram (urad dal) 

3 Tbsp toor dal

3 Tbsp semolina 

1 tsp methi seeds (fenugreek seeds) 

Salt - to taste 

For the dosa masala:  

250 gm potatoes 

1 cup onions - finely sliced 

1 tsp chopped garlic 

1 tsp chopped ginger 

2 Tbsp chopped coriander leaves 

Green chillies - to taste 

Salt - to taste 

Oil 

1 tsp mustard seeds 

1 sprig of curry leaves

For Red Chutney:

5-6 cloves garlic

A dash of ginger

2 red chillies

1/2 onion, chopped

2 Tbsp fried chana dal

Salt to taste

Method

Soak all the ingredients except semolina for about four hours.

Mix the semolina, salt and water.  Make a batter and keep it aside overnight to ferment.

For the dosa masala:

Boil and peel the potatoes and mash them.

Grind the garlic, coriander leaves, green chillies and onions to make a paste.

Heat oil in a pan and add the mustard seeds to it.

Saute the remaining onions in it.

Add the paste and fry for some time.

Add the tomatoes, potatoes, salt and curry leaves.

For the red chutney:

Roast the chana dal, until slightly browned.

You could roast the onion, garlic and ginger for a minute also or just add them raw to the blender.

Mix all ingredients and blend to form a paste.

For the dosa:

Heat a little oil in a pan and spread the dosa batter over it.

Pour oil around the dosa and fry well.

Smear the dosa with the red chutney.

Place some filling in the dosa, fold and serve hot.

Crispy Soya Chunks

Ingredients

Meal Maker / Soya Chunks - 2 cups cooked
Chili Powder - 2 tsp
Garam Masala powder - 1 tsp
Salt to taste
Curry Leaves - 1 sprig
Coriander Leaves - a handful chopped
Ginger Garlic Paste - 1 tblspn
Rice Flour- 4 tblspn
Oil for Deep frying

Method

Take cooked meal maker in a blender and make them into  a coarse puree.

Now add in all the ingredients except oil and grind again to a coarse mix.

Take them in a bowl, divide into small balls.

Heat oil for deep frying, drop the balls in and fry till golden brown.

Drain and serve.

Mutton chops

Ingredients
1/2 kilo mutton (chopped)
2 tsp. fried crisp coriander seeds
1 1/2tsp. pepper
2 onion(sliced)
2 tomatoes
1 inch piece ginger
1 pod garlic(ground)
2 green chilies
1/2 bunch of coriander leaves
1 tsp turmeric powder
3 cloves
1 inch stick cinnamon
Salt to taste
2 tbs oil

Method

1. Grind to a smooth paste the the garlic,ginger,pepper,coriander seeds,green chilies,cloves,cinnamon,coriander leaves and lastly the tomatoes.
2. Heat oil in a pan.Add the onion and fry till golden brown.Add turmeric and the chopped mutton.
3. Continue to fry for a while.Stir well.Add salt and ground masala paste.
4. Continue stirring adding a little water and cook.
5. Continue to simmer till gravy is absorbed to the desired consistency.
6. This goes well with any rice or chapatti.

Fish Buttermilk Best Recipe

Ingredients

500 gms.fish

2 tsp.salt

1 tsp. turmeric

200g oil or ghee

1kg butter milk

Method

1. Clean the fish,cut in pieces and wash.
2. Heat oil in a pan and fry fish till it is browned.
3. In a separate pan heat the butter milk and when it starts simmering add salt,turmeric and fish,cook for half an hour.

Groundnut curry

Ingredients
3/4 cup ground nuts
1/2tsp. rice
1 big piece of fresh coconut
2 green chilies
1/2 tsp. chili powder
1/2tsp cumin seeds
A pinch of asafoetida
2tsp. sugar
1/4 cup tamarind pulp
1 tbs.chopped coriander leaves
1/2 tbs. ghee
salt to taste

Method

1. Soak the rice in water in for sometime.
2. Chop the green chillies finely.Roast the groundnuts,rub and remove the husk.
3. Grind the groundnuts,rice and coconut to a fine paste.
4. Add three and a half cups of water and mix the ground lump in it.Add sallt.
5. In a pan add ghee,when ghee is heated add asafoetida,chillies and cumin seeds.Fry for a little while
6. Add the chilli powder and immediately pour the ready mixture so that chilli powder does not burn.
7. Add sugar and tamarind pulp.
8. Let it simmer for 8-10mins.Graninsh with cropped coriander leaves.

Mango Mint chutney

Ingredients
2 Raw mangoes
Mint Leaves 50g.
Scraped coconut 4 tsp
3 or 4 green chilies
1 onion
Salt to taste
1/4 tsp. mustard
1 tbs oil
1/4 tsp sugar

Method

1. Skin the mangoes.Wash and grate in a grater
2. Clean and wash the mint leaves.
3. Grind together grated mangoes,mint leaves,chilies and coconut into a fine chutney.
4. Cut the onion finely and add to the chutney.Add sugar
5. keep a pan and heat the oil.When the mustard splutters add the chutney and mix well.
6. Add little water to make a fine paste.
7. Add salt to taste.
8. This chutney goes well with any rice.

Cream Cheese Penguins

Ingredients

18 jumbo black olives, pitted 1 (8 ounce) package cream cheese,
softened 18 small black olives 1 carrot

Methods:

Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak.

Set a big olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.

Animal Crackers Biscuits for kids

Ingredients

1/2 cup rolled oats
3/4 cup all-purpose flour
 1/4 teaspoon baking soda
1/4 teaspoon salt
 1/4 cup butter 2 teaspoons honey
1/4 cup buttermilk

Method:

Preheat the oven to 400 degrees F (200 degrees C). Grind oats until fine using a blender or food processor.

In a medium bowl, stir together the blended oats, flour, baking soda and salt. Cut in the butter using a pastryblender or your fingers until the butter lumps are smaller than peas. Stir in the buttermilk and honey to form a stiff dough. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto cookie sheets.

Bake for 5 to 7 minutes in the preheated oven, until edges are lightly browned. Remove from cookie sheets to cool on wire racks.

Singapore Noodles

Ingredients
120 gm rice vermicelli (rice noodles) - soaked 15 mins in hot water and drained

1 1/2 cups sprouts - blanched and drained

1 cup chopped spring onions

1 capsicum - cut into strips

1 1/2 cups thinly sliced cabbage

1/2 cup thinly sliced onion

2 tsp chopped garlic

2 tsp chopped ginger

1/4 cup water or stock

2 Tbsp soya sauce or to taste

1 tsp sugar

Salt and black pepper to taste

1 1/3 Tbsp Vietnamese curry powder

1/4 cup oil

Method

1. In a small bowl, mix together the water/stock, soy sauce and brown sugar. Set aside. 
2. Heat oil in a large wok and over high heat,add the curry powder and garlic. Stir-fry until fragrant. 
3. Add the onion, stir-fry until it begins to soften. 
4. Push to the side and add the ginger and spring onions and stir-fry until the spring onions soften. 
5. Add the capsicum and cabbage and stir-fry till a little soft.
6. Stir in the bean sprouts, cook briefly, then add the noodles. 
7. Add the sauce, tossing the ingredients carefully to mix. 
8. If too dry, add a bit more water/stock. 
9. Add salt and black pepper to taste. Serve hot.

Egg Bajji Recipe

Ingredients
4 to 5 boiled eggs
½ cup besan/ gram flour
2 tbsp. rice flour
⅛ tsp caram seeds
¼ tsp red chili powder (use as needed)
salt as needed
little turmeric
water as needed
oil for deep frying
to blend (optional)
1 medium onion
1 green chilli
1 tsp ginger garlic paste

Instructions
Slice the hard boiled eggs and set aside. Pierce them with fork randomly, 4 times on each egg covering all the sides. This prevents the eggs from bursting. Slice each egg to 3.
Blend together onion, chili and ginger garlic with 2 tbsp. water to make a fine paste.
Mix together besan, salt, turmeric, rice flour, chili powder and caram.
Add onion paste to this and make a batter using more water as needed.
Heat oil to deep fry, when the oil is hot enough. dip each slice in the batter. Fry in hot oil until golden.
Top with chopped lemon onions and serve.

Chettinad mutton chukka

Ingredients 

To Marinate 

Mutton (Lamb/Goat Meat) : 450 grms 

Turmeric Powder : 1/4 tsp

Ginger Garlic Paste : 1/2 tsp

Red Chili Powder : 1 tsp

Salt to taste

To Pressure Cook 

Red Small Onion /Shallots : 2 tbsp (finely chopped)

Garlic : Chopped-5 pods

Turmeric powder : 1/2 tsp

Coriander powder : 3 tsp

Red Chilli Powder : 1 tsp

Salt to taste

Water : 1-11/2 cup

To Grind 

Grated coconut : 2 tbsp

Fennel seeds : 1 tsp

Poppy Seeds : 1 tsp

For Sauteing :

Clove  : 2

Cinnamon : 1 inch piece

Bay leaf  : 1

Fennel seed : 1 teaspoon

Curry leaves : 1 sprig

Red Small onion /Shallots : 25-30 or Onion /Savola : 2 (Medium)

Tomato : 1 (finely chopped)

Ginger- Garlic paste :1 tsp

Sakthi Mutton Masala powder or Red Chilli Powder  : 1 tsp

Oil : 3 tbsp

Method:

1. Wash and cut mutton in to small pieces, marinate with the ingredients given in ” To Marinate ” for at least 30 minutes.

2. In pressure cooker, heat 1 tbsp of oil, add the marinated mutton and saute for couple of minutes,

3. Add all the ingredients given in “To Pressure cooker”  and everything mix well, close the cooker and cook for about 8 minutes after the first whistle (after it comes to full pressure) reduce the fire to medium and then switch of the flame and let it cool naturally.

4. Meantime grind the items given in “To Grind”.

5. Heat 2 tbsp of oil in a kadai/sauce pan, saute with clove,cinnamon,bay leaf,fennel seed and some curry leaves for a minute.Add ginger garlic paste, chopped onion, chopped tomatoes till it turns to translucent.

6. Add the grounded masala and saute well.

7. Open the cooker and separate the mutton pieces.

8. Add the gravy left into the kadai and now add mutton masala powder or red chilli powder, mix well and adjust the salt.

9. Keep stirring the liquid on high heat till most of the water evaporates becomes thick. (Note : Stir often to avoid burning.)

10. Add the mutton pieces and fry until the mutton is well coated with masala and becomes dry.Stir in the remaining curry leaves and remove from the heat.

11. Goes well with curd rice, paratta or any roti varities, biriyanis etc. Serve hot & Enjoy!

PANEER CUTLET

Ingredients

Paneer - 1 cup (crumbled/ shredded)
Potato - 1 large (cooked & mashed)
Cornflour - 3 tbsp (acts as a binding agent, replace with breadcrumbs if the cutlets have too much moisture)
Maida/ All purpose flour paste - 2 tbsp of flour + 2 tbsp of water
Turmeric powder - 2 pinches
Pepper powder - 1/3 tsp
Bread crumbs - 1/2 cup
Salt - to taste
Oil - 3/4 cup to deep/ shallow fry

To Grind
Green chillis - 3 nos
Ginger - 1" piece 
Cumin/ Jeera - 1 tsp

Method

1. Boil and mash the potatoes and set aside.
2. Crumble/ shred the paneer, set in a bowl, to this add potato, cornflour, turmeric, salt, pepper, ground paste of ginger, cumin & green chilli. Mix well with hands. Check for salt.
3. Divide into equal size balls and roll them with little pressure. Lastly flatten it between palms.
4. Dip the cutlet in the maida/ flour paste and roll on the bread crumbs. Repeat this for all the cutlets.
5. Heat oil in a kadai/ wok, once medium hot add the cutlets and fry for 1 minute per side and flip gently fry further for 30 seconds.
6. Using a slotted spoon remove the cutlet and drain in a paper towel.
7. Serve hot with ketchup and a hot drink like coffee/ tea.

Corn Pulao Recipe

INGREDIENTS
(measuring cup used, 1 cup = 250 ml)
Main ingredients:
1 heaped cup regular rice or basmati rice, 210 to 215 grams
1.5 cups corn kernels
2 tbsp oil
1 medium to large onion, thinly sliced or ½ cup sliced onion
¼ tsp turmeric powder
¼ tsp red chilli powder
½ tsp coriander powder
2 cups water or add as required
salt as required
2 tbsp chopped coriander leaves for garnish
for the green chutney paste
¼ cup chopped coriander leaves
1 tbsp chopped mint leaves
½ inch ginger, chopped or ½ tsp chopped ginger
1 or 2 green chilies, chopped
3 to 4 small garlic, chopped
1 tbsp desiccated coconut or fresh coconut
1 to 2 tbsp water for grinding
whole spices (sabut garam masala)
1 small to medium indian bay leaf
2 green cardamoms
2 to 3 cloves
1 inch cinnamon
1 small star anise(optional)
1 or 2 single strands of mace
½ tsp cumin seeds
4 to 5 black peppers

INSTRUCTIONS

• Rinse 1 heaped cup rice well in water and then soak in enough water for 20 minutes. after 20 minutes strain the rice well and keep aside. i used ambe mohur rice (mango blossom rice). you can also use basmati rice or regular rice.
• When the rice is soaking, slice the corn kernels from the corn. keep them aside. from 1 medium corn cob, i got 1.5 cups corn kernels. you can also use 1 cup corn kernels.
• For the green chutney paste, take the ingredients mentioned "for green chutney" in a small grinder or chutney grinder.
• Add 1 to 2 tbsp water and grind to a smooth paste. you can skip coconut, if you don't have. in this case, add 1 to 2 tsp water while grinding. if not grinding then just add chopped coriander and mint leaves after the onions are browned, directly in the cooker. also add 1 tsp ginger garlic paste and skip desiccated coconut.
• Heat 2 tbsp oil in a pan. add all the spices mentioned under the list "whole spices". Allow them to crackle.
• Then add the thinly sliced onions. saute the onion still they start becoming golden.
• Then add the ground paste.stir well and saute for a couple of seconds.then add the corn kernels.
• Season with the following spices - ¼ tsp turmeric powder, ¼ tsp red chilli powder and ½ tsp coriander powder.
• Stir very well and add the rice.gently stir and mix the rice with the rest of the ingredients.
• Now add 1.75 to 2 cups water. depending on the type and quality of rice, you can add water. for basmati rice, you can add 1.5 to 1.75 cups of water. organic basmati rice requires more water to cook. so add 2 cups of water for organic basmati rice. stir.
• Season with salt. taste and the water should have a slightly salty taste.
• Cover and pressure cook on a medium flame for 2 whistles or for 9 to 12 minutes. here i pressure cooked for 15 minutes, since ambe mohur rice takes a longer time to cook than basmati rice.
• When the pressure settles down on its own, remove the lid. gently fluff the rice. garnish the pulao with 2 tbsp chopped coriander leaves and then serve corn pulao with a side veggie salad or raita.

Mushroom Manchurian Recipe

INGREDIENTS
(measuring cup used, 1 cup = 250 ml)
For the batter:
1 cup all purpose flour/maida
3 tbsp cornflour
1 tsp ginger garlic paste
½ tsp black pepper powder or freshly crushed black pepper
1 tsp soya sauce
¾ cup water
salt & sugar as required

For the manchurian:
200-250 gms button mushrooms
3-4 spring onions, finely chopped - reserve the greens for garnish
2-3 green chilies, finely chopped
2 tsp finely chopped garlic/lahsun
2 tsp finely chopped ginger/adrak
1 tsp finely chopped celery (optional)
½ tsp black pepper powder or crushed black pepper
1 tbsp soya sauce
1 medium size green or yellow bell pepper, sliced, diced or chopped
salt as required

INSTRUCTIONS

• Preparing the mushrooms:Rinse, wipe and halve the mushrooms. mix everything for the batter.Heat oil for frying. Dip the mushroom in the batter & fry them till golden brown. keep these aside

Preparing the sauce:

• Heat oil. add the spring onion whites and stir fry them for a minute on a medium flame.
• Now add the chopped celery, green chili, ginger, garlic and some of the spring onion greens.
• Stir fry these also for a minute on a medium flame.
• Add the black pepper, salt, sugar and soya sauce.
• Mix well. add the fried mushroom to this sauce.
• Stir so that the sauce coats the mushroom well
• Serve mushroom manchurian hot garnished with chopped spring onion greens and celery.

NOTES
The black pepper, sugar and soya sauce can be adjusted to your taste preferences. so is the quantity of ginger, garlic and green chilies can be increased or decreased with your spice preferences.