RAVA ONION DOSA

Ingredients:

1. 1 cup Rice flour 
2. I/2 cup semolina (Rava) 
3. 1 tbspn plain flour ( maida)
4. 1 tspn cumin seeds 
5. crushed black pepper 
6. 1 Green chilli -finely chopped   
   
7. 2 cups water ( batter should be thin consistensy)
8. salt  
9.  1 finely chopped Onion
10. Butter or Ghee

Procedure                                                                                                                                                

1. Add all Ingredients from 1-7 and mix well.
2. Add salt as per taste
3. Heat the tawa/ dosa pan on medium flame
4. Add a little butter or ghee and spread chopped onion on the pan
5. Now pour the batter over the pan starting on the edges first and then slowly pouring over in the miidle. The dosa will have some pores which will make it look  like a lace.
6. If the batter is thick add some water and keep mixing every time you make a dosa.
7. Allow it to cook till the colour changes evenly at teh bottom., sprinkle oil/butter if needed.
8. Once evenly cooked remove the dosa from the pan and serve with  sambhar and coconut chutney.

VEGETABLE KHORMA

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Ingredients

1. 2 cups chopped boiled vegetable (carrot, green peas, caulflower, brocolli, sweetcorn, potatoes etc)
2. 1 tbspn oil
3. 1 tspn mustard seeds
4. 1 onion chopped
5. 3-4 curry leaves
6. 1/2 cup coconut grated( fresh/ frozen)
7. 1/4 tspn turmeric,
8. 1 1/2 tspn kashmiri chilly powder (1/2 tspn if want less  pungent)
9. 1 tspn garam masala
10. 1 clove garlic
11. 3- 4 cashew nut
12. a small ball of tamarind
13. 1 /2 inch ginger chopped( use 1 tspn ginger powder)
14. 1 inch cinnamon stick
15. 3 cloves
16. 1 cardomon
17. 4 peppercorn
18. 1 tbpn coriander seeds
19. 1/2 tspn cumin seeds
20. 4 methi seeds
21. 1/2 tspn Aniseeds (badishep)
22. 1/2 tspn poppy seeds (kuskus)
23. 1 mace
24. 1 bay leaf
25. coriander leaves
26. salt
 

Procedure

1. In a grinder add all the ingredients from 6- 24 and grind to paste adding a little water.
3. In a pan add oil , mustard seeds and curry leave and fry until it pops.
4. Now fry the chopped onion till it is golden brown
5. Add vegetables and fry for few minutes.
6. Add the ground paste and salt to the vegetables and let it boil until the veggies are thoroughly cooked.
7. Add coriander leaves to garnish
8. Serve hot with bread or roti.

MUSHROOM XACUTI

Ingredients

1. 1 tbspn oil
2. 1 cup grated coconut
3. 2 cloves
4. 1 inch cinnamon stick
5. 4 peppercorn
6. 2 tspn coriander seeds
7. 1 petal star anise deseeded
8. 1/4 tspn fennel seeds
9. 1 mace
10.  a pinch of nutmeg powder
11. 1/2 tspn chilly powder
12. 1/2 tspn turmeric powder
13. 1 green chilly chopped
14. 1 clove gralic crushed
15. salt to taste
16. 1/4 tspn sugar
17. 1 small onion 
18. 1/2-1 cup coconut milk
19.  2 cups mushrooms
20. coriander leaves to garnish 

Procedure

1.   Fry or roast all the above ingredient from 1-14( till coconut becomes golden brown)
2. Once they cool add onion ,garlic and a little water. Grind it to fine paste.
3. In a utensil add mushrooms(chopped if too big) and coconut milk and boil til mushrooms are half cooked
4. to this add the ground paste, salt and sugar and cook till the paste is cooked.
5. garnish with coriander and serve with rice bread rotis etc.

PALAK PANEER

Ingredients

1.  Fresh Spinach 2 bunch
2. 1 tbspn Oil
3. 2-3 cloves,
4. 2 inch stick cinnamon
5. 2-3 cardamons
6. 1 Onions chopped
7. salt to taste
8. 1 clove garlic
9. 1-2 green chillies chopped
10. 1-2 tbspn Ginger Garlic paste
11. 1 Tomato chopped
12. 1 tspn  Red Chilly powder
13. 1/4-1/2 tspn Turmeric powder
14. 1 tspn Cumin powder
15. 1 tbspn Coriander powder
16. 1tspn fenugreek leaves crushed to powder
17. Cream 3 tbspn
18. 1 cup paneer cubes

Procedure:

 

1.  Boil Spinach till it cooks it for at least 5-10 mins.
2. Once cooked drain water and add in mixer/grinder and make a paste and keep aside.
3. add oil in a pan and fry all the whole garam masala till aroma comes of spices.
4. Now add onions, salt, crushed garlic, ginger garlic paste and green chillies and fry till onion becomes brown.
5. Add tomatoes and allow it to cook till the tomatoes are mashed
6. Add all the powder(chilly,cumin, coriander, turmeric) and cook for 2 min
7. Into this pan now add the spinach paste and allow it to cook on low- medium flame till the colour kind of get changed of the spinach. 
8. add fenugreek leaves by crushing it into this and cook for another 5 min.
9. now add cream (optional) and paneer cubes and simmer for another 5 min.
10.  Serve this dish with chapati roti nan bread rice.

EGG FRIED RICE

Ingredients

1.  1 Tbsp oil
2.  3 medium spring onions sliced or chopped
3. 2 green chillies chopped
4. 2 tbsp ginger garlic paste
5. 1 capsicum (long thin slices)
6. 1 small carrot cut into thin rectangles
7. 1/2 cup  cabbage chopped..
8. 4-5 eggs scrambled
9. leaves of spring onions finely chopped
10. 1 tsp pepper powder
11. soya sauce
12. chilly sauce
13. salt to taste
14. azinamoto (optional)
15. 1 cup  rice .(cooked and cooled like the one you use for biryani , drain water put oil and keep aside)

Procedure

1. take 2 tablespoon oil in nonstick pan
2. add ginger garlic paste and green chillies
3. add onion fry till golden brown or at least translucent, 
4. add capsicum carrots cabbage and fry till tender..(carrots should be cooked)
5. add scrambled eggs, pepper and salt and (azinamoto optional) and stir fry
6. add leaves of spring onion
7. add chilly sauce
8. add soya sauce
9. last add cooked rice and mix well.
10. serve hot, garnish with spring onion leaves

KAJU MUTTER CURRY

 Ingredients:

1. 1 cup green peas
2. 1 cup cashew nut
3. 1/2 onion chopped
4. 1 large onion
5. 2-3 tomatoes
6. 2 tbspn butter
7. 1tspn oil
8. 1-2 tbspn ginger garlic paste
9. 1 tspn chilly powder
10.  1 tspn garam masala
11. 1/4th tspn turmeric
12. 1 tspn Cumin powder
13. 2 tspn coriander powder
14. 3/4 tspn pepper powder
15.  1 tspn cinnamon powder
16. 3-4 cloves ground
17. 2 bay leaves powdered
18. 3-4 pods cardomon ground/crushed
19. 1 tspn kasuri methi
20. 3 tbspn cream
21. coriander leaves to garnish
22. salt to taste
23. 1/2 tspn sugar

 Procedure:

1. Grind onion and tomato into fine paste and keep aside
2. Heat oil in a pan and add butter and ginger garlic paste and fry for 2 min
3. Now add chopped onion and fry till transclucent
4. Now add Onion and tomato paste and allow to boil on low flame (close the lid for 5-7 min)
5. Once the colour changes add all the powders and kasuri methi(crushed)
6. Add salt and sugar
7. Add green peas and cashew nut and allow to cook(add water if necessary)
8. Add cream and mix and extra 1 tbspn of butter
9. Now add coriander leaves for garnishing and serve with bread, naan, roti etc.

PANEER CHILLY FRY

Ingredients:

1. 2 cup paneer cubes
2.  1 tbspn oil
3. 1 onion sliced
4. 1 tbspn ginger garlic paste
5. 1 sliced capsicum
6. 5-6 green chilly chopped(depending on your taste)
7. 3 spring onion leaves chopped
8. pepper powder as per taste
9. 1 tspn chilly sauce 
10. 1 tbspn tomato sauce
11. 2 tbspn soya sauce or more
12. salt

Procedure:

1. In a pan heat oil and add onions and fry till golden brown.
2. Now add ginger garlic paste and sauté for 2 minutes.
3. add capsicum and grren chillies and fry till crisp
4. add pepper and salt as per taste
5. now add chilly sauce, soya sauce and tomato sauce and stir well
6. Now add paneer and stir fry in it and add spring onion leaves.
7. Serve hot with noodles/ fried rice.

PANEER VEGETABLE BIRYANI ( srilankan version)

Ingredients: 

For Rice:

1. 1 mug basmati rice soaked in water for 45 -60 min
2. 1 and half mug water
3. 6 cloves
4. 2 bay leaves
5. 2" cinamon stick
6. 3 cardomoms
7. 1" rampe leaves
8. 1 tspn cumin seeds
9. 1/4th cup cashew nuts
10. 5 curry leaves
11. salt
12. 2tbsp oil
13.  saffron colour to colour

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For Gravy:

1. 1 -2 tbsp oil
2. 5-8 curry leaves
3. 1 tspn cumin seeds
4. 7-8 cloves
5. 2 bay leaves
6. 5-6 peppercorns
7. 2" cinamon stick 
8. 3 cardamoms slightly slit and 1 crushed 
9. 1" rampe leaves
10. 1 onion sliced
11. salt to taste
12. 1 tbsp ginger garlic paste
13. 1 tomato chopped
14. 1 tspn cumin powder
15. 1 tbspn coriander powder
16. 1tspn chilly powder
17. 1/4th tspn turmeric powder
18. 1 tbspn curry powder (srilankan version if possible or biryani masala)
19. 2 tbspn curd
20. 1/4th bunch coriander leaves and mint leaves chopped (optional)
21. 1 cup chopped mixed vegetables
22. 1 cup cubed paneer

Procedure:

1. In a pan heat oil and add all the spices from part 1 and fry till aroma comes and cumin seeds splutter.
2. Add green peas and mix
3. Now add soaked rice and fry for about 3 min and mix all the spices well.
4. Add salt and water and allow rice to be done and keep aside.( once water boils reduce to low flame and allow to cook)
5. Now in another pan add oil and ingredients 2-9 from part2 and fry till aroma comes.
6. Now add onion and fry till golden brown and little salt so that onion cook faster
7. Add ginger garlic paste and saute for 2 min and add tomatotoes and fry till smashed.
8. now add ingredients 14 - 19 and mix well 
9. Add curd, coriander leaves, mint leaves and allow to cook for 5 min tossing
10. add mixed vegetable and cook (add water if necessary)
11. last add paneer cubes and mix well and cook for another 3 minutes.
12. now layer the rice and the gravy in a pan and allow to simmer for about 20-30 min till the gravy aroma mixes with the rice
13. Add saffron colour on the last layer for coloured rice
14. serve hot with raita/pickle

 

CHICKEN XACUTI

Ingredients

1. 1kg chicken
2. 20 garlic cloves
3. 3 inch ginger
4. 1/2 bunch coriander leaves
5. 4 green chillies
6. 1 tspn turmeric
7.  1 tbspn oil
8. 1/2 large coconut/ 1 small coconut grated / 1 cup frozen coconut
9. 4 large onions sliced
10. 8 kashmiri chillies
11. 2 inch cinnamon
12. 2 cardamons peeled
13. 1 Star anise deseeded
14. 1/2 nutmeg
15. 2 tspn peppercorns
16. 20 cloves
17. 2 tbspn coriander seeds
18. 1/2 tspn fennel seeds(badishep)
19. 1 tspn poppy seeds (cos-cos)
20. 1 mace
21. 2 tbspn ghee
22. 4 large onions
23. 10 flakes garlic
24. 2 tomatoes chopped

Procedure

1. clean chicken add salt
2. grind garlic, ginger,coriander leaves, green chillies, turmeric,
3. apply the above paste to chicken n marinate for 1-2 hrs or overnight too
4. fry coconut and onion in a pan till light brown and allow it to cool and then grind to a paste
5. roast kashmiri chilly and keep aside
6. roast cinnamon, cardamons, poppy flower nutmeg, peppercorns, cloves and keep aside.
7. roast coriander seeds, badishep, coscos, mace, and keep aside
8. once cool grind all the roasted ingredients to a powder
9. in a pan, fry chopped onions, chopped garlic with oil
10. add marinated chicken
11. cook till chicken changes colour or till tender
12. add coconut paste and ground powder and allow to cook for 10 min (close lid)
13. add tomatoes and simmer for 5 min
14. serve hot with bread, chapathi or rice.

EGG BIRYANI

 Ingredients

1 cup Basmati rice (soaked for 1/2 hour in water)
2 tomatoes (peel and make juice/paste)
1/2 cup water( total 1 and 1/2 cup including tomato juice)
1 cardamoms peeled,
2-3 cloves,

1″ cinnamon,

2 bay leaf,
4 peppercorns
salt to taste
1 tbspn oil/ghee
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1/4th cup grated coconut/ frozen
1 tsp coriander seeds
1 tsp oil/ghee
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4 kashmiri chillies/ 1 and 1/4th tspn chilly powder (can reduce if you want less pungent)
1/2 tspn garam masala
2 green chillies
1" ginger chopped
2 cloves garlic
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 1/4 cup yogurt/curd
1/2 bunch coriander leaves
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4boiled eggs(peeled and cut into quarters) (boiled baby potatoes for veggies)
2 onions(sliced fine/thin)
oil to deep fry

 Procedure:

For rice:

1. In a nonstick pan add oil and fry all the spices till aroma comes (from first part of the ingredient section)

2. now add rice and mix well with the oil and spices

3. once mixed add tomato juice and water (total 1 and 1/2 cup only)

4. Add salt and allow the rice to cook.

5. once rice is done spread it on a plate or in a wider pan and let it cool completely. 

For paste:

1. now in pan add a little oil and roast coriander seeds

2. add grated coconut and fry till golden brown( keep aside for cooling)

3. now add all ingredients from third part of ingredient section and grind till u get a fine paste.

4. now grind coriander leaves into fine paste separately and mix it with yogurt and keep aside.

For Deep frying:

1. in a pan add oil to deep fry, heat it up

2. Add sliced onion and fry it till crispy golden brown in colour don't burn it but it should be crispy

3. keep the fried onion on a tissue for the oil to drain

4. now fry the cut boiled eggs(optional) and keep on tissue to drain oil

Final step to Biryani:

1. now add oil in a big kadai (u can use the deep fried oil) add the ground coconut masala paste and cook till raw smell is gone.

2. now add fried egg and mix well so that the egg is coated with the masala

3. now add coriander yogurt mix to it and heat it on low flame.

4. add salt if necessary depending on the salt you added in the rice.

5. add rice and mix well so that all masala is equally coated 

6. add 1/2 of  fried onions and mix well

7. close the lid and allow the rice to heat up on very low flame and get the aroma spread into the rice.(keep for 5-8 min)

8.now open lid and add remaining fried onions and chopped coriander leaves to garnish

9. cook for another 2 min and serve hot.

(For Vegetarians used boiled baby potatoes and fry them in oil instead of egg rest procedure remains the same)

MOONGA GATTI

Ingredients:

1 cup moong (sprouted)( wash and remove the green skin  and boil and keep aside)
1/2 cup grated coconut
4-5 black pepper
1/2 tspn coriander seeds
2 green chilies
1/2 tspn chili powder
A pinch of turmeric
1-2 piece tamarind
1 tspn jaggery
Salt
Oil
6 curry leaves
A pinch asafoetida
1/2 tspn mustard seeds

Procedure:

1 In a pan add oil and allow to heat a little , add green chillies and fry once done remove and keep aside.
2. Now add pepper and coriander seeds and fry till aroma comes.
3. grind the grated coconut with green chillies, pepper, coriander seeds, chilly powder turmeric powder
4. add the ground paste to the boiled moong (add water if necessary)
5. add jaggery,tamarind and salt. allow it to boil on slow flame for sometime.
6. in another small pan or tawa, heat oil add mustard seeds, once splutters, add asafeotida and curry leave, once the aroma comes add it to the boiling moong and paste as seasoning.
7. Serve with rice,puri or bread.

CHANYA ROS

Ingredients

1 cup soaked and boiled dry green peas(vatana)
1 cup grated coconut
2 tspn coriander seeds
4 black peppercorns
1 inch cinnamon stick
2 cloves
1/2 tspn turmeric powder
1/2 tspn chilly powder
oil
1/2 tbspn mustard seeds
2 tspn cumin seeds
8 curry leaves
1 green chilly
2 tbspn coriander chopped
 1 tspn sugar
salt

Procedure:

1.  fry or roast coriander seeds, pepper, cinnamon stick and cloves in a pan till the aroma comes

2. add grated coconut and fry till golden brown

3, once the above ingredients cools grind them with a little water, turmeric, chilly powder into fine paste and keep aside.

4. now in a pan add little oil and cumin seed, once it starts to splutter add curry leaves and green chilies, fry for few sec and add boiled Green peas

5. add the paste and little water if needed and allow it to boil on slow- medium flame

6. add salt, sugar

7. ad coriander leaves and simmer for 2-3 min

8. serve hot with puris, bread, chapathi, roti.

POTATO BHAJI

Ingredients:

2 potatoes chopped and boiled
1/4th tspn turmeric powder
1/2 tspn mustard seeds
1/2 tsspn cumin seeds
2 green chillies chopped
1 onion chopped
coriander leaves
oil
salt
sugar

Procedure:

1.  add 1 tbspn oil in a pan, add cumin, mustard once splutters add onion and green chillies
2. let onion cook till it gets golden brown
3. add turmeric,
4. add boiled chopped potaoes
5. add little water, salt, sugar and boil and mix well
6. add coriander leaves to garnish.
7. serve with puris/ dosa/ chapati

KADAI PANEER

                                                                                 

 Ingredients

1 cup paneer cubes
2 Large onions cubed
2 tomatoes cupped/chopped
3 capsicums cubed
2 cloves garlic
2 green chilly slit
1 tbspn ginger powder/ 1 tspn ginger chopped fined/ grated

1/2 tspn cumin seeds

1.5 tbspn corainder powder

1 tspn chilly powder

1/4 tspn turmeric 

3/4 tbspn garam masala

 1 tspn kasuri methi

3 tbspn oil

salt

 coriander leaves

Procedure:

1. heat oil in a pan, add cumin seeds once splutters add onion, garlic ginger, green chillies, and saute till onion becomes tranclucent
2. add tomato and fry till tomato becomes tender
3. add all the masala powder and mix well
4. add capsicum and fry for few minutes, but let it be a little crispy/crunchy
5. add salt and mix well
6. now add paneer and mix well and add 1/4 th cup of water and mix well till paneer is soft
7. garnish with coriander leaves.
8. serve hot with roti ,bread ,parathas,or simply with rice and dal fry

PANEER MAKHANWALA

Ingredients

1 tspn Cumin powder
2 tspn coriander powder
3/4 tspn pepper powder
 1 tspn cinnamon powder
3-4 cloves ground
2 bay leaves powdered
3-4 pods cardomon ground/crushed
1/2 tspn chilly powder
1/4 th tspn turmeric
3/4 tspn garam masala
1 tspn cashewnut paste/powder
2 tbspn butter
2 onion paste
3 tomatoes puried
1 tbspn ginger garlic paste
1 tspn kasuri methi
250 gms cream
 500 gms paneer cubed
coriander leaves to garnish
salt
1 tspn sugar

Procedure:

1. in a pan heat butter and add onion and saute till golden colour
2. add ginger garlic paste and saute till 2 min
3. add tomato purie and cook till colour changes
4.add all the powder except kasuri methi and cook for 2 min
5. now add kasuri methi and stir
6. add salt and sugar
7. add paneer cubes and cook till tender
8. add cream and mix well and cook for another 2-3 min
9. garnish with coriander leaves
10. serve medium hot with naans, rotis, parathas

VEG. XACUTI

Ingredients

 2 cups chopped boiled vegetable (carrot, beans, green peas, caulflower, corn etc)
1/2 cup coconut grated( fresh/ frozen)
 1 onion sliced
coriander leaves 1/4 th bunch
1/4 tspn turmeric,
1 tspn kashmiri chilly powder (1/2 tspn if want less  pungent)
1 green chilly
5 cloves garlic
1 /2 inch ginger chopped( use 1 tspn ginger powder)
1 inch cinnamon
1/2 poppy flower deseeded
1/4 th nutmeg
1 cardomon peeled
1 tspn peppercorn
1 tspn coriander seeds
1/4 th tspn badishep/ aniseeds
1/2 tspn coscos
8-10 cloves
1/2 mace
1 onion chopped
3 cloves garlic
1/2 tomato chopped
salt

Procedure

 1. roast coconut and onion in a pan with slight oil if needed. keep aside
2. roast cinnamon, cardomom, nutmeg,poppy flower,coscos,mace, coves peppercorns,badishep,coriander seeds and keep aside
3. in a grinder add coconut and onion, coriander leaves, green chilly, ginger, turmeric powder, chillly powder, garlic,roasted ingredients and grind til fine paste
4. in a pan add oil and fry onion garlic til golden brown
5. add vegetables and fry for few min and then
6. add the ground paste and salt, boil till it is cooked, add water if necessary
7. add tomato and simmer for 5 min
8. serve hot with bread or roti with chopped onion s and lemon

ALOO CAPSICUM

Ingredients                                                                                                                                           

2 medium potato cubed and boiled
2 capsicum cut in cubes
2 tomato cut into cubes
2 onion cut into slices
4 cloves of garlic
1 tspn cumin seeds
1 tspn coriander powder
2 tspn garam masala
1 tspn chilly powder
1/4 tspn turmeric
salt to taste
1 tspn sugar
oil

Procedure

1. heat oil in pan and add cumin seeds and fry garlic and onion til translucent
2. add capsicum
3. add toamtoes and chiily powder, turmeric, garam masala, coriander powder, salt, sugar.
4. add potatoes keep stiring and mixing the ingredients well
5. once cooked garnish with coriander leaves
6. serve with hot rotis / bread

PRAWNS CURRY

Ingredients

1 cup cleaned and deveined prawn
1 onion
1/2 tomato
a small ball of tamarind
1 tspn coriander seeds
1/4th cup grated coconut
1/4th cup coconut milk
1 tspn kashmiri chilly powder
a pinch of turmeric
salt to taste
coriander leaves to garnish

 Procedure:

1. Grind grated coconut, coconut milk, 1/2 onion, tamarind, coriander seeds, chilly powder, turmeric to fine paste.
2.In a pan add chopped other half of the chopped onion and saute till its translucent/light pink,
3. Now add chopped half tomato till and saute till they are cooked.
4. add prawns and fry till orange in colour
5.Add the paste and boil till done
5. Serve hot with coriander leaves garnished with rice and prawns fry

PRAWNS FRY

 

Ingredients

Prawns 2 cups
salt to taste
2 tbspn lemon juice
1/2 tspn turmeric
1 .5 tbspn chilly powder
2 tbspn ginger garlic paste
oil 
rawa to coat the prawns with. ( add turmeric in chilly powder in the rawa too) 


Procedure                                                                                                                                             

1. wash prawns and devein . remove excess water by squeezing with tissue paper or cloth
2. marinate with salt and lemon juice for 10-15 min
3. add chilly powder, turmeric and ginger garlic paste and mix well and allow it to marinate for 1/2 hour in the fridge
5. spread rawa in plate and roll each prawn in the rawa .. it should be coat on all sides
6.. add oil in a frying pan and slowly place the coated prawns in the oil and fry on both side till the prawns become firm and curl up
7.do the same with all prawns and serve with prawns curry/fish curry and rice.

CHICKEN CAFREAL

Ingredients :

350gms chicken(boneless)
1 bunch Coriander leaves.
7  Green Chillies
10-14 Garlic cloves
2 inch grated or chopped Ginger
1 tbspn coscos
1 tspn peppercorn
6 Cloves
1 -2 inch Cinnamon stick
1 tspn cumin seeds
1/2 tspn turmeric
small tamarind ball
salt
lemon and onion

Procedure:

1. cut the chicken, apply the salt, ginger garlic paste,.keep it aside.
2. Grind chillies, coriander leaves, ginger, garlic, coscos, peppercorn, cloves, cinnamon, cumin seeds, turmeric and tamarind into fine paste.
3.Apply this green paste to the chicken and marinate for overnight.storing for long is better.
4.once marinated for overnight, put oil in a nonstick pan, and  once hot add marinated chicken and cook on slow flame till it gets cooked
5. you can add the extra masala if u have if u want it little gravy or if dry just fry chicken directly
6. once cooked serve with lemon and onions with bread or rotis.