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.