CURRIED EGGS

4 eggs
1 tbsp ginger- garlic paste

2 green chillies(cut to slices)
5-6 curry leaves
2 red dry chillies
1 big onion(chopped)
1/2 cup tomato puree
1 tsp chilly powder
1 tsp coriander powder
1 tsp curry powder( or sambar powder)
1/4 tsp haldi
1 cup fresh coriander( chopped)
3tbsp oil
Salt

Boil the eggs, peel n cut each egg to 2 pieces.(u can also roast boiled eggs on a tava adding little oil)
Heat oil in a pan n add onions,
Fry till transparent. Add ginger garlic paste n fry till brown.
Then add together green chillies, red chillies n curry leaves.
Saute briefly n add all masala powders, followed by tomato puree.
Saute till it gives out oil.
Add water, salt n fresh coriander. Cover n bring to a boil. Slide in boiled egg pieces n cook for 2 min. Serve hot with steamed rice.

SUGARLESS BANANA ICE-CREAM

I usually prepare this when many bananas ripe altogether n no one wants to eat.....

Peel off ripe bananas n cut to rounds. Spread on a tray n freeze for 2 hours. Then put all the pieces in mixie n make it to smooth paste adding 3 tbsp of milk(do not add more) OR 2tbsp fresh cream.
Freeze again for 2 hours n enjoy this sugarless ice cream unlimited...

KONKANI STYLE CAULI-PHODI

oil for deep frying
1 medium sized cauliflower[cut to florets]--wash put 1 tsp salt n mix. keep aside.

masala for marinating:----

1/2 cup dosa rice[soak in water for abt an hour]
10 red dry chillies[soak in hot water for 1/2 hour]
1tbsp coriander seeds
1tbsp gram flour
1 small piece hing
salt
Grind all the masala ingredients n marinate cauli with this paste. keep aside for 15 min .Deep fry.

DRUMSTICK-LEAVES AMBODE

Icup dosa rice+1/4 cup tur dal (soak together in water for an hour)
10-15 red dry chillies(soak in hot water for 1/2 hour)
1tbsb udad dal ( roast in coconut oil until brown)
1 bunch drumstick leaves(chopped)
Salt

Onion(opt)(finely chopped)
Oil for frying

Except the leaves n onion, grind rest of the ingredients to fine paste.
Mix leaves n onions, divide it to small balls n slightly flatten.
Slide in each of the flattened balls in hot oil n deep fry till golden.

U can follow same recipe using methi leaves as well.

If u add 2tsp grated coconut when grinding n exclude udad dal, u can spread the dough on tava to make spicy dosas.

LADY'S FINGER STIR-FRY

Bhenda upkari
Lady's finger- stirfry
Konkani style
*************************
1/2 kg lady's finger

1 tbsp coconut oil
3-4 dry red chillies
1 tsp mustard seeds
1 tbsp freshly grated coconut
Salt to taste.

Wash lady's finger n wipe off moisture with a clean cloth.
Cut to thin rounds, sprinkle salt, mix n keep aside.
Heat oil n add mustard, when splutters, add red chillies n stir briefly.
Add lady's finger n cover. Cook in low flame until veggie is soft n done.
Turn off heat, sprinkle grated coconut n serve hot as side dish....

CHICKPEAS/GARBANZO BEAN IN MILD COCONUT GRAVY

Garbanzo beans/chickpeas in mild gravy
**********************
1 onion(sliced)
2 onions(chopped)
1 cup chick peas(soaked n cooked)

1 big tomato(chopped)
2 red dry chillies(roasted)
1tbsp grated coconut
1tsp jeera Seeds
1/2 tsp garam masala pwdr
1/4tsp haldi
Chilly powder(opt)
3-4tbsp oil
1/2 bunch fresh coriander(chopped)

Heat 1tbsp oil n add jeera seeds. When crackles, add sliced onions n haldi . saute briefly. Add grated coconut n saute a little n turn off the heat. Let it cool. Then put all the roasted ingredients in the mixy along with red dry chillies n grind to a fine paste....masala is ready.

Then, in a pan heat the remaining oil n add chopped onions n saute till brown. Add
Chilly powder n garam masala n saute . Add tomatoes n sprinkle water , cover n cook till tomatoes get mushy. Add the masala paste n saute for 2 minutes. Add salt , cooked chick peas n half of chopped coriander . Let it boil. Garnish with remaining fresh coriander n serve with puri or chapathi....

POTATO SONG

Potato/Batata song( can b cooked in 2 ways)
Spicy konkani dish

1. With coconut
**********************

1tbsp grated coconut
4-5 red dried chillies(roasted)
(increase or decrease the no. Of chillies as per taste)
1 1/2 tsp coriander seeds
2tsp tamarind pulp

Grind all the above ingredients to fine paste. Keep aside.

Heat oil in a wok n add cubed onions(2 big),saute till transparent. Add boiled and roughly mashed or cubed potatoes n saute briefly.
Finely add masala paste n salt. Add little water n boil.

2. Without coconut
************************
heat oil in a wok, add 2 onion( cubed) n 1-2 tsp red chilly powder. Saute this till transparent in a low flame. Then add chopped tomatoes(1big)n little water, cover n cook in a low flame till tomatoes r mushy.
Add boiled n cubed potatoes n salt. Mix n add water , if required. Heat for 3 minutes.

Sliced garlic ( 4-5) is a optional ingredient to this dish n can b added along with onions.

BREAD MASALA

Bread Masala
************
3 onions (1onion chopped finely for garnishing)
2 tomatoes
1tbsp khus khus

15 to 20 cashew nuts(half for grinding n half for garnish)
Cinnamon stick 1 inch
3 or 4 cloves
1 inch ginger
5 to 6 garlic
2 green chillies
1 tbsp tomato sauce
1tbsp cream
1tsp sugar
1tsp or tbsp garam masala
Coriander leaves
Orange food colour
Pav or plain bun
Salt
1 tbsp oil
Method
*******
1. Make onion paste n fry in oil
2.Add ginger -garlic-green chilly paste
3.Add clove n cinnamon Powder
4.Make tomato purée n add
5.Add khus khus n cashew nut paste
6.Add tomato sauce,orange colour,cream,sugar,garam masala,salt.
Bring it to boil n sim cook for 5 minutes.
Add coriander leaves(half)
While serving cut pav into 4 parts(cubes) n shallow fry in butter
Add to this masala.
Put this in the plate ntop it with onion,cashews,coriander leaves.n serve hot.

KHAARA HAPPALA KISMURI

Khaara happala kismuri
*****************************
3-4 khaara happala
1 big onion(finely chop)
2tsp coconut oil

1-2 tbsp freshly grated coconut
1 green chilly(optional)(finely chop)
Pinch of salt

Over the gas flame or on hot charcoal, roast the happalas, using a coconut fibre, rub oil on both sides of roasted happala.

In a wide container, add chopped onions, green chillies n pinch of salt. Mix well.

Now crush the happalas into onion mixture n add coconut oil over it..... Serve immediately.

CHAKKULI MADE EASY

Pressure cook 1cup udad dal with 1/2 cup water.
Use a potato masher n mash the cooked dal thouroughly.

Add rice flour(1 1/2 cup), 1 tbsp black sesame seeds, 1 tbsp jeera seeds, salt and 2 tbsp saltless butter. Knead the dough to chapathi dough consistency.
U can use the traditional chakkuli maker
OR
Use a cake decorater, to press chakkuli....will b much easier n quicker.
Deep fry in coconut oil n enjoy..

FRUITTY YOGHURT PARAFAIT

FOR THE FRUIT MIX 

[TRY TO USE RIPEN SWEET FRUITS, SO THAT U NEED NOT ADD EXTRA SUGAR.]

1cup mixed fresh fruits[i used orange,apple,kiwi,grapes,banana n strwberries][cut to small cubes]

2drops vanilla essence

sugar as per ur requirement.

Mix all together in a bowl and refrigerate for 1-2 hours or until chilled.

FOR THE YOGHURT MIX

1 cup yoghurt

1tbsp brown sugar[or as per taste]

3 drops vanilla essence

1/4 cup fresh cream

Put all ingredients in a whipping bowl and whip till thick and fluffy. 

Refrigerate for 1-2 hours or until chilled.

POUND CAKE

Readily available 1 pound cake, choice of ur flavour[i used blueberry].

Cut to small cubes.

In a serving cup, make layers of  few cubes of pound cake, then fruit mix and add 1tbsp yoghurt mix. 

Repeat this until the cup is full. Try to finish off the layers with fruit mix .

Serve chilled, placing a piece of strawberry on the edge of the cup.

LADY'S FINGER IN COCONUT GRAVY[SEMI-DRY]

Bhenda sagle(bhende kai )

1/2 kg bhendekai
2 medium size onions( cut to cubes)
1 tsp mustard seeds
5/6 curry leaves
1 cup grated fresh coconut
8-10 red dry chillies(roasted)(as per ur spice requirement)
Small piece of tamarind
1/2 tsp methi seeds
2 tbsp coriander seeds
Coconut oil 3-4 tbsp+ 1 tsp
Small piece jaggery( optional)
Salt

Wash bhendekai n wipe with a clean cloth. Cut to bite size piece( abt 1/2"). Keep aside

In a small thick kadai, heat 1tsp coconut oil over medium flame.
Add methi seeds n saute briefly, then add coriander, lower the flame n roast until it gives out aroma.Switch off n keep aside.

Grind grated coconut+red dry chillies+tamarind+1/4 cup water to a coarse semi- dry paste(try not to add much water)
When almost done add roasted methi seeds n coriander n grind for 2 more minutes. Masala is ready.

In a large kadai, heat 3-4 tbsp coconut oil, add mustard seeds, wen crackles, add curry leaves. Saute briefly.
Add onions and fry till transparent on medium flame.
Add bhendekai and little salt, cover n cook on a low flame.
Stir occasionally.
When the vegetable is cooked add masala jaggery n salt(if required) mix well.
Cover n cook for 3 minutes.
Serve hot as side dish.

Note- u can follow the recipe without onions also.
Also u can prepare this with gulla n brinjal.

POHA CHUTNEY

Konkani style poha chutney with onion
[Avalakki chutney]

1cup freshly grated coconut
2 tsp sugar

Salt to taste
2 1/2 cup poha(thin)
Small piece Hing(soaked in little water)
3-4 green chillies
1 medium size onion(finely chop)
3 stalk fresh coriander(chop finely)
1 tsp coconut oil
Put sugar, salt, n green chillies in a mixie n crush coarsely.
Put this in a wide pan along with grated coconut....use ur hand and mix well until it gives out moisture....
Add poha, hing and coconut oil.. Mix well.
Press the mixture and bring them together. Close and keep for 10 minutes.
Finally garnish with chopped onions and fresh coriander... Serve immediately.... Enjoy

KERALA KONKANI STYLE BLACK LEGUMES BENDHI [KAALI TORI BENDHI]

Kaali tori bendhi.....(black legumes curry)(kerala konkani style)

1:Pressure cook 1 cup black tori and 1big potato(peeled).

2:Add 1tbsp tamarind pulp and salt, mix n keep aside.

3:Masala:-- Grind together 1 tbsp grated coconut+10-12 roasted dry red chillies+1/2 tsp haldi powder... To fine paste.

4: Heat 3 tbsp oil, add 5-6 crushed garlic n fry till brown.

5: Add masala paste n fry for 5 min.

6: Cooked black legumes mix and bring to a boil.

Serve hot with rice....

ALOO-CHAAT/ALOO-CHANA CHAAT and SALAD

GREEN CHUTNEY--grind together to paste-- a bunch of fresh coriander+3 green chillies+1tsp jeera seeds+2 garlic pods+salt+1/2 bunch mint leaves(opt)

TAMARIND CHUTNEY----Put 150 gms jaggery and 1/2 cup water in a sauce pan and boil. when it becomes slightly thick, add 2tbsp tamarind pulp to it and boil again. Then add 1 tsp roasted jeera powder, salt, 1/2 tsp black salt and 1tsp red chilly powder. mix well. turn off the heat.

2 big potatoes[boiled and cut to cubes]

1big onion[finely chop]

1medium size tomato[finely chop]

fresh coriander[finely chop]

1tsp green chutney[or as per taste]

1tsp tamarind chutney[or as per taste]

1tsp yoghurt

a pinch of red chilly powder

chaat masala powder

sev mixture[ready made]

puffed rice

In a serving plate spread few pieces of boiled potato cubes. Spread 1tsp green chutney and 1tsp tamarind chutney over it. Then spread 1tsp yoghurt, sprinkle a pinch each of chaat masala and red chilly powder. sprinkle little puffed rice , little chopped onions and chopped tomatoes.

Sprinkle sev mixture and fresh coriander. and serve.

ALONG WITH POTATOES U CAN ALSO USE 1/2 CUP BOILED CHICK[CHANA]

ALOO-CHANA SALAD----In a salad bowl, put boiled potato cubes+boiled chick peas+salt+red chilly powder+ chaat masala+finely chopped onions+finely chopped tomatoes+finely chopped green chillies + finely chopped fresh coriander+1tsp lime juice

Mix all together gently and serve as appetizer.

BABYCORN PEPPER CHILLY ROAST

300 gms babycorn [washed]

2tbsp oil

1tsp ginger-garlic paste

3-4 green chillies[cut to slices]

1 small onion[finely chopped]

1 small tomato[finely chopped]

1tsp chilly powder

1 1/2 tsp pepper powder

fresh coriander[opt][finely chopped]

small pinch of clove powder[powder made from 1 clove]

salt

1. Put babycorn in a sauce pan along with a cup of water and salt . Boil n cook till almost done. Strain n keep aside.
2. Mix chilly powder and haldi powder in water to paste consistency and keep aside.
3. Heat oil in a pan, add onions and fry till transparent.
4. Add ginger-garlic paste, and saute till brown.
5. Add chilly-haldi paste and tomatoes. sprinkle litlle water, cover and cook in alow flame till tomatoes are mushy.
6. Add babycorns and litlle salt[if required] and mix well.
7. Add green chilly slits, mix and heat in a medium flame for 2 minutes.Turn off heat.
8. Finally sprinkle pepper powder, fresh coriander and clove powder. mix.
9. Serve hot with roti or as side dish.

INSTEAD OF BABYCORN U CAN USE PRE-BOILED POTATOES N FOLLOW THE SAME RECIPE...

AVOCADO DIP/SAUCE

1ripe avocado[pitted , peeled and cut to small chunks]

1garlic pod

1tbsp fresh coriander

1/4 cup yoghurt

1/4 cup water

2tsp lime juice

salt

Whip all the ingredients in a blender and refrigerate.

Serve with grilled and fried foods or with potato wafers and doritos.

GUAVA CHUTNEY

1big guava[less ripen][or 2-3 small]cut roughly to small pieces

2 green chillies[roughly chop]

6-7 black pepper corns

1'' ginger[roughly chop]

1tsp roasted jeera seeds

1 1/2tsp lemon juice

1/4 tsp black salt

salt to taste

1/2 cup  fresh coriander[roughly chopped]

Put all the ingredients in a mixie and grind to fine paste.
Serve with stuffed paratas.

JAMAICAN CARROT JUICE

2-3 carrots

sugar[if necessary to adjust sweetness]

1/2 cup condensed milk

1/4 tsp nutmeg powder

1/4 tsp vanilla essence

3cups water

Wash n cut carrots to small pieces. Put it in a mixie and grind to a fine paste, adding 1/2 cup of water.

Squeeze the pulp through a fine strainer. Repeat this process for 2 more times.Transfer the thick carrot juice in a large container, mix in condensed milk, nutmeg powder and vanilla. Add sugar or water  as per  your taste. 

Serve chilled adding a few ice-cubes.

GINGER ALE

2cups ginger[peeled and roughly chopped]

12 pieces lemon[yellow colour] zest[approx 1'' each]

1 1/2 cups sugar

club soda

ice cubes.

In a sauce pan, put together ...ginger, lemon zest and about 4 cups of water , cover and boil on a high heat.

Then boil in a low heat , uncovered for 10 minutes.

Add sugar and stir continously. Continue heating until it is reduced to 3 cups.

Using a fine strainer, seperate solids from liquid and discard solids.

Cool the syrup and pour the syrup in a glass container n seal tightly. Refrigerate for 2 to 3 hours or until chilled.

For each glass, mix 1/4 cup of ginger syrup , pour 1 cup club soda and few ice cubes and serve chilled.

BREAD PIZZA

4 bread slices

4 cheese slices

1 cup mushrooms[sliced]

1/2 capsicum [cut small slices][u can use different colours]

1/2 tomato [deseedes and cut to small slices]

1 medium size onion[cut to small cubes]

1 birds' eye chilly[cut thin diagonally]

1tsp melted butter or magarine

1tsp sesame oil

MIX ALL THE SAUCES MENTIONED BELOW IN A BOWL

2 tbsp tomato sauce

1tbsp  chilly sauce

1tsp garlic-chilly sauce

PREPARE THE VEG-MIX IN A HIGH FLAME....KEEP ALL THE REQUIRED INGREDIENTS HANDY.........IF THE VEGGIES R SLIGHTLY BURNT, U WILL GET THE SMOKEY AROMA...

Heat sesame oil till hot and smoky. add onions and saute  briefly follwed by mushrooms, chillies , tomato and capsicums. DO NOT ADD SALT OR WATER. 

Remove from heat and add 1/2 tsp mixed sauce mix to it.

Using a bread toaster, toast the bread slices till brown and crispy.

spread  butter or margarine  all over it and place a cheese slice. Spread sauce mix over the cheese slice and then evenly spread veg-mix.

Place it in a microwave safe plate and cook for 30 seconds on high flame.

NOTE;    1. Cheese slice can b placed above the veggie- mix also. but then ,spread sauce-mix directly on the bread followed by veggie- mix and cheese......need not use butter.

2. Non-veg version: 

Marinate boneless chicken cubes with 2 tbsp garli-chilly sauce, 1/2tsp pepper powder and 1 tbsp sesame oil. saute the marinated chicken seperately and finally mix along with other veggies.

JEERA-ALOO

Jeera aloo( with baby potatoes)

Wash and cook pressure cook baby potatoes till one whistle on high flame.Peel off and prick each potato with a fork n keep aside.
Heat 2-3 tbsp oil, in a low flame, add 2tsp jeera seeds, 1/2tsp haldi, 1tsp chilly powder and salt to taste. Mix and immediately add boiled potatoes n mix. in a medium flame let the potatoes roast for sometime.
Serve hot with phulkas

EGGLESS STICKY PUDDING WITH DATES AND WALNUTS

3/4 cup[160ml cup] white sugar

1 1/2 cup plain flour or maida

1/2 cup milk

1/4 tsp salt

1 cup pitted dates[cut to small pieces]

1/2 cup roasted walnuts[roughly crushed]

1tsp vanilla essence

1 1/2 tsp baking powder

FOR THE CARAMEL SAUCE

1/2 cup brown sugar

1/2 cup water

2tbsp unsalted butter

Preheat oven to 190 deg. Grease a baking pan n keep aside.

In a large bowl, Combine white sugar, plain flour, milk,salt, dates,walnuts, vanilla and baking powder and mix well.[this mix is quite thick]

Pour this batter into the greased baking pan.

In a sauce pan, [over medium heat],combine brown sugar,water and butter and bring to a boil.

Pour this caramel sauce over the batter in greased pan and bake @ 190 deg for 30 min. 

Serve warm.[with whipped cream]

BROCCOLI N MUSHROOM RICE

2cup basmati rice[rinsed]

2cup broccoli florets

1 big white onion[chopped]

1tsp ginger-garlic paste

1cup mushrooms[cut thin slices]

1tbsp green chilly sauce

1tbsp freshly crushed pepper

300gm campbell's cream of mushroom soup

2tbsp butter

salt to taste

For baking version:  grated cheese and 1tbsp finely chopped parsely .

Pour the mushroom soup in a large bowl and add 1 3/4 cups of  water. Mix well n keep aside.

Melt butter in a pan n add onions. cook till transparent.

Add ginger-garlic paste and saute till brown.

Add mushrooms n saute till cooked n almost dry[better to use the canned mushrooms].

Add green chilly sauce n stir.

Add crushed pepper and broccoli florets, saute briefly.

Add rinsed rice and salt [remember that soup too contains salt, so adjust as per ur intake].

saute  for few seconds and add soupy water [3 3/4cups]

Now there are 3 options to cook this........

1. Pour the above preparation in a rice-cooker and cook till done.

2. Pour all the above preparation in a micro-wave safe container and cook on high flame for 15-20 minutes.

3.Pour all the above prepartion in a aluminium tray, sprinkle grated cheese and cook in a preheated oven for 30-45 minutes. Garnish with parsley.

NOTE:...Non-vegetarians can add in boneless chicken pieces along with mushrooms.....N also ...switch to campbell's cream of chicken and mushroom soup.

SUGARLESS AVOCADO-CHOCOLATE PUDDING

2 ripe avocados[deseed]
2 tbsp of honey[increase or decrease as per ur taste]
3tbsp cocoa powder
2tbsp coconut oil
few drops of vanilla essence
roasted and lightly crushed mixed nuts[3tbsp]
dry fruits[2tbsp]
chocolate chips[opt][for garnish]

In a blender, put pitted avocados, honey, cocoa powder,coconut oil and vanilla essence. Blend till u get thick consistency. Remove from blender n add dry fruits and mix well.
Refrigerate for 3-4 hours.
Garnish with crushed nuts and chocolate chips.
Serve chilled.

ICED LEMON TEA

3 Tea bags of your choice [green tea bags would b a healthier choice.]

800ml water

sugar [as per taste]

lemon 1 no.[for squeezing]

1/2 lemon[cut thin round slices]

ice cubes

Pour water and sugar in a container and boil.

When it starts boiling put the tea bags into it.

Boil for about 3-4 minutes and turn off the heat.

Let it cool. Strain n discard the residues.

Squeeze 1 lemon to the tea.

In a serving glass add ice cubes, then add 2-3 lemon slices[per glass].

[Retain few slices of lemon for decor.]

Pour the tea into the glass.

Place a lemon slice on the glass edge and serve chilled.

BREAD BHATURA

1 1/2 cup[160ml cup] heaped maida
4 fresh bread slices
1/2 cup thick sour curd
1/2 tsp baking powder[opt]
salt to taste
oil [to deep fry]

1. Sieve  together maida, salt and baking powder.
2. Remove sides of the bread and dip each slice in water and squeeze out water immediately.
3. Mash it well to smooth consistency.
4. To this , add sour curd , flour and knead to smooth  n stiff dough sprinkling water.
5. Cover the dough and keep aside for 2 hours.
6. Make even sized balls, dust with maida and roll out.
7. Deep fry in hot oil till golden brown.
8. Serve hot with chole or potato masala.

WHEAT FLOUR-RAVA DOSA

2cups wheat flour

3/4 cup sooji[semolina]

salt

1/2tsp sugar

2tsp jeera seeds

1tbsp pepper corns

4-5 green chillies[finely chop]



1. Soak wheat flour and sooji together for 3-4 hours.
2. Coarsely grind jeera seeds , green chillies and pepper corns.[masala]
3. Remove water from soaked wheat flour n sooji and add about 4-5 cups water.
4. Add salt, sugar and coarsely ground masala and mix well.
5. Heat a griddle and pour the dough thinly like rava dosa.
6. Apply oil and roast to required consistency.
7. Serve hot with coconut chutney.

TINDA-ALOO SUBZI

1/2 kg tinda[remove both ends and cut lengthwise]

3 potatoes[sliced thinly]

1 big onion [sliced]

1tsp chilly powder

5-6 curry leaves

1tsp jeera seeds

1/4tsp haldi

salt

Heat oil in a pan add jeera seeds and saute briefly.

Add onion and curry leaves and saute till onions are soft.

Add chilly powder and haldi. Saute till it leaves oil.[if it is too dry, srinkle little water]

Add potatoes ,tinda and salt. Mix well. Cover and cook in a low flame, stirring frequently, until tinda and potatoes are well cooked.

Serve hot with rotis.

RICE-RAVA UPMA

2cups rice rava

2tbsp grated coconut

1/4 cup cooked green peas[or frozen][opt]

5-6 green chillies

salt

4-6tbsp oil

6cups water

fresh coriander[chopped][opt]

2 onion[chopped]

few curry leaves

3-4 dry red chillies[cut to 2 pieces]

1/2tsp mustard seeds

1tsp moong dal

8-10 cut cashew nuts[opt]

1tbsp grated ginger

Heat oil in a deep curved pan, add mustard seeds n moong dal. When crackles, add curryleaves, green chillies, dry red chillies, fresh coriander and cashew nuts. Saute till cashews are almost brown.Add onions and saute till transparent.

Pour water with salt, grated coconut, ginger and green peas. Let it boil.

When it starts boiling, sprinkle rava and stir continously in low flame.

When it becomes thick, cover and cook, stirring in between till rava is cooked.

NOTE: This upma can be  prepapred in a pressure cooker also.

GUAVA-GOJJU

1cup yoghurt
1/4tsp sugar
salt to taste
2 green chillies
2 ripen guava fruits
few stalks of fresh coriander [chopped]
FOR TEMPERING-----1/2tsp ghee, 1/2tsp mustard seeds, 1/4 tsp jeera seeds and 3-4 curry leaves.

1. Cut the guava fruit to small pieces and put in a big bowl.
2. Put sugar, salt and green chillies in a crusher and crush coarsely.
3. Pour this coasely ground mixture and yoghurt over the cut guava fruit and mash lightly
4. Heat ghee in a small skillet and add jeera seeds n mustard seeds .When splutters add curry leaves and saute briefly. pour this tempering over the mashed mixture.
5. Garnish with fresh coriander and Serve as a side dish.

CHICKEN-BHURJI

CHICKEN BHURJI

300gm boneless chicken fillet or breast[minced]
1tsp jeera seeds
1tsp mustard seeds
4-5 green chillies[finely chop]
7-8 curry leaves
1/4tsp haldi
2 medium size onions[chopped]
1 1/2 tsp freshly crushed pepper powder
salt
1/2tsp garam masala powder
1/2 cup fresh coriander[finely chop]
1/2 tsp vinegar or 1/2 tsp lemon juice
2tbsp oil

1. Heat oil in a pan and add jeera seeds and mustard seeds.
2. When splutters, add green chillies and curry leaves. n saute.
3. Add in onions and haldi n saute till onions are soft.
4. Add minced chicken and salt. Keep sauting continously till the chicken is cooked. Do not allow it to stick. keep breaking the chicken with spatula.
5. When the chicken is cooked add crushed pepper powder, garam masala powder, fresh coriander and vinegar [or lemon juice]
6. Saute briefly and Serve hot.

METHI [FENUGREEK] SPROUTS RICE

SPROUTED METHI SEEDS[ABOVE]
SPROUTED METHI RICE[BELOW]


1cup[160ml] rice
1cup[160ml] methi sprouts
1cup grated coconut
1 1/2 tsp jeera seeds
1/2tsp haldi
1tsp mustard seeds
8-10 garlic pods
4-5 green chillies
a pinch of hing powder
1tsp ghee
2-3tbsp oil
1/4 tsp sugar

1. Sprinkle few drops of water over sprouts n microwave on high for 40 seconds.
2. Roast the grated coconut till brown on a low flame and cool. Put the roasted coconut in  mixie along with jeera seeds and make a fine powder.
3. Finely chop garlic
4. Cut green chillies to slices.
5. Cook rice adding 1 3/4 cups of water and cool. Add salt and sugar to it and keep aside.
 

Heat oil in a kadai. add mustard seeds and let it splutter.

Together add in haldi, hing and green chillies n saute briefly.

Add finely chopped garlic and saute till almost brown.

Add methi sprouts n saute for 2 minutes.

Add rice  and coconut-jeera powder. mix well

Cover and heat in a low flame for 5 minutes.

Finally add 1tsp ghee and mix.

Serve hot.



PEPPER-CHICKEN-ROAST

14 chicken drumlets

GRIND TO A FINE PASTE [FOR MARINATING]----8 garlic pods, 1/2 onion, 1'' ginger,

1tbsp back pepper corns and little water.

Marinate chicken with the above paste and salt for about an hour.

1big onion[sliced]
15 curry leaves
4-5 green chillies[sliced]
1tsp vinegar
1/4 tsp garam masala powder
1tsp freshly crushed pepper corns
pinch of salt
fresh coriander[chopped]
oil[3tbsp]

Heat oil in a pan, add green chillies and curry leaves, saute till curry leaves gets crispy.
add onions and saute till soft.
Now add marinated chicken and mix well. adjust salt.
let it roast on medium flame , keep stirring frequently.
when chichen is almost cooked, add crushed pepper corns, garam masala powder and vinegar. mix well and garnish with fresh coriander.
Serve hot.

ONION -RAVA DOSA

1cup sooji /semolina

1cup rice flour

1/2 cup maida /plain flour

Soak all the above ingredients for about 2 hours.

slowly discard the water on top and then add 4-5 cups of water.

Add 4-5 fnely chopped green chillies, 1/4 cup fresh coriander, 1'' grated ginger,

1big onion[finely chopped] salt and 1/2 tsp sugar.

mix well.

TEMPERING THE DOUGH-------------------Heat 2 tbsp oil and add 1tsp jeera seeds, 1tsp mustard seeds ,1tsp whole pepper corns. when it gets crackled , add 8 curry leaves.

pour the tempering to the dough.

Heat a dosa tava and spread dosa evenly. apply oil roast only one side.fold and serve hot with green chutney.

FISH-SET MEAL [CHINESE STYLE] or PANEER SET MEAL

BOK CHOY

SET MEAL CONSISTS OF 3 ITEMS ----1. VEG- FRIED RICE   2.BOK CHOY STIR FRY  and 3.GARLIC FISH[WITH GRAVY] or VEGETARIANS CAN USE PANEER

1.VEG-FRIED RICE

cooked and refrigerated rice[4 cups]

1tsp light soy sauce

4tbsp oil

1 tsp garlic-chilly sauce

1/2 tsp vinegar

1/2 tsp tomato sauce

1/2 tsp green chilly sauce

salt to taste

pepper powder[freshly crushed]

1/4 tsp sugar

1tbsp ginger- garlic paste

7-8 stalks of spring onions[green part seperated and chopped] keep green part for garnish.

1/2 cup 3coloured capsicums[diced]

1/2 cup mixed veggies[diced][carrot, green peas and corn]

Put the rice in a large bowl and add all sauces, vinegar, salt and sugar.mix well and keep aside.

Heat oil in a pan [let it get smokingly hot]

[from here whole procedure is done in high flame and quickly. So make sure to keep all ingredients handy]

add ginger-galic paste and saute. when it starts changing colour add spring onion base n capsicums and saute briefly.

add rice[mixed with sauces] and pepper powder and toss.

garnish with spring onion greens[chives] and serve.

2. BOK CHOY STIR FRY

If bok choy is not available choose any one of ur favourite leafy vegetble.

200g bok choy [cut]

1tbsp crushed garlic

1tsp red chilly flakes

salt  and pepper to taste

1tsp butter

Heat butter on a high flame and add crushed garlic, saute till brown. Add bok choy and saute till they are well cooked. Season with salt, pepper and red chilly flakes and serve hot.

3. GARLIC-FISH WITH GRAVY

[Choose any white boneless fish]

[Vegetarians can replace fish with paneer and follow the recipe]

Marinate 400 gms of boneless fish[cut to cubes] with 2tsp soy sauce, 1/2tsp red chilly powder, 1/2tsp pepper powder, salt, 3tsp plain flour, 2tsp cornflour....for 15 minutes.

Heat oil and deep fry the fish cubes and keep aside.

FOR THE SAUCE---In a bowl mix together 1tsp soy sauce, 1/2tsp dark soy sauce,

1tsp oyster sauce[opt],

 2tsp chillysauce, 1cup water and 1tsp cornflour.

FOR SAUTING-----1 oinion[sliced], 1/2cup bell peppers[different colours], 2 dry red chillies,

1tbsp finely chopped garlic, 1''ginger[finely chop]

hand full of spring onion base[chopped]

Heat oil on a high flame add garlic, red chillies, onion, ginger and saute till rawness goes.

Add bell peppers, spring onion base n saute briefly.

add the sauce and let it boil. keep stirring.

slide in fried fish to it and garnish with chives.

Serve warm.

SNAKE GOURD or RIDGEGOURD N CABBAGE UPKARI

PODDALE OR GHOSALE WITH CABBAGE UPKARI

1snakegourd OR ridge gourd[cleaned and cut]

1/4 of a medium size cabbage[cleaned n cut lengthwise and little thicker]

1/2 cup moong dal[soaked in water for abt an hour and cooked lightly]

2 tbsp coconut oil

1tsp mustard seeds

1tsp jeera seeds

1/2tsp saunf

1tsp udad dal

2-3no.green chillies[cut lengthwise]

2 red dry chillies[each cut to 2 pieces]

6 curry leaves

1medium sized onion[cut to cubes]

1/4tsp haldi

salt

1/4 cup grated coconut

1/4 cup fresh coriander[chopped]

In a sauce pan add the snake gourd, pinch of haldi, salt and a cup of water and let it cook.

When the veggie is cooked, strain and keep aside.

Heat oil in a pan and and mustard seeds,saunf, jeera seeds and udad dal. when it crackles, add curry leaves, dry chillies and green chillies. saute for a while and add onions. saute till onions get soft.

add haldi, cooked snakegourd,cabbage, salt and mix well [remember to add little salt becoz veggie is cooked with salt]

add the lightly cooked moongdal and grated coconut and mix well.Garnish with fresh coriander.

Serve hot as a side dish.