Beetroot Pachadi


2 small beetroot grated
1 onion chopped
1 green chili chopped
4-5 curry leaves
2 cups of curd
2-3 tsp coconut grated
1 tsp oil
1 tsp mustard seeds
1 tsp cumin seeds
Pinch of hing


Heat oil in pan.
Add mustard seeds, cumin seeds, hing. Add chopped onions, curry leaves and green chilies and cook till it turns brown.
Add beetroot and cook for 4-5 minutes. Add salt, grated coconut and mix well.
Switch off the flame and add curd to it. Mix well .
Serve with Rice, Sambhar and Avial

Beetroot Carrot Paratha



2 beetroot peeled and grated
2 carrots peeled and grated
1 tsp garam masala powder
1 green chili chopped
1 tbsp coriander leaves chopped
Salt to taste
Oil for cooking
Atta dough for making Parathas

 Heat oil in a pan. Add chopped green chilies, ginger garlic paste and onion. Cook till onion turns brown.
Add grated beetroot and carrot. Add garam masala, salt and cook for 9-10 minutes.
Add coriander leaves and mix well.
Allow the mixture to cool down.
Take a lemon size atta dough, fill in with stuffing and roll out to round parathas.
Cook on both sides in a flat pan applying ghee/butter.
Serve with curd and pickles

Basa Fish in Dry Tomato gravy


Ingredients :

Basa Fish 250 grams cut into square
2 big onion cut into julians
2 big tomatoes chopped into big pieces
1 green chili chopped
1 tbsp ginger garlic paste
1 tbsp oil
10-12 curry leaves
1/2 cup chopped coriander leaves
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp red chili powder
1 tsp garam masala powder
1 tsp cumin seeds
1 tsp mustard seeds

Method to cook:

Heat oil in a kadai. Add mustard seeds, cumin seeds and curry leaves.
Add Green chilies, ginger garlic paste and onions.
Cook till Onions turn brown. Add dry spices and mix well. Add tomato cubes ad cook for 10 minutes
on medium flame till tomato is pulpable.
Add fish cubes, salt and cook for 5-6 minutes.

Add coriander leaves ad serve hot with Rice/Roti

Paneer Kalia


Ingredients:
250 grams paneer cut into medium size
1 onion chopped finely
1 tbsp ginger garlic paste
1 cup curd
1/4th cup tomato ketchup
1 tsp garam masala
1 tsp turmeric powder
1 tsp jeera powder
1 tsp kasuri methi
Salt to taste
1 tbsp sugar
1 tsp cumin seeds
1 tbsp oil

Method to cook:
Mix ketchup, curd, dry spices , salt , sugar, kasuri methi , mix well and keep aside
Deep Fry Paneer in oil till golden brown and dip in luke warm water for 10 minutes.
Heat oil in a wok. Add cumin seeds, onion and ginger garlic paste. Cook till onion turns brown. Add the curd mixture and cook for 10-15 minutes on low flame.
Add fried paneer and cook for another 2 minutes.
Serve hot with Rice/Roti

Kolkata Special Mughlai Paratha






Ingredients:

200 grams boneless chicken chopped to small pieces
2 big onion chopped : divide into two portion
2 tbsp green chili chopped
2 tbsp green coriander chopped
salt and pepper to taste
2 cups of maida/ wheat flour
Salt to taste
Oil for cooking
Eggs (1 egg for 1 mughlai paratha)
1 tsp cumin seeds
1 tbsp ginger garlic paste
1 tsp each of turmeric powder, red chili powder, coriander powder, jeera powder & garam masala

Method to cook:
Heat 1 tbsp oil in a kadai. Add cumin seeds, add ginger garlic paste. Cook till it turns brown.
Add 1 portion of chopped onions and cook for 4-5 minutes. Add chicken pieces. Add the dry spices, salt and mix well.
Cook till chicken is tender and cooked well. Allow the mixture to cool down. You can further break the chicken into small pieces with the spatula.
Mix salt to maida/wheat flour or a mixture of both . Add water and knead to a soft dough. Keep aside for 10-15 minutes.

To make the mughlai paratha:

Heat tawa with 2 tbsp oil.
Take a lemon ball and roll into Oval Shape thin layer. Beat 1 egg, 1 tsp chopped onion, few chopped green chilies and few chopped coriander leaves, pinch of salt and pepper and beat together with 2 tbsp of cooked chicken. Spread it evenly on the center of paratha. Apply water on the sides and fold each side to form a pocket. Gently press with hand making sure that egg doesn’t ooze out. Gently pick up the paratha pocket and place it on tawa. Cook on both sides on low heat till done.
Serve with ketchup and dry potato fry.

Macaroni in Indian Spices




Ingredients:
1 cup Macaroni
1 big onion chopped
3 big tomatoes chopped
1 tsp ginger garlic paste
1 tsp ajwain
1 tsp garam masala
Salt to taste
1 tsp red chili powder
1 tbsp parsely

Method to cook:
Boil water. Cook macaroni for 7-8 minutes. Drain and wash in cold water. Keep aside.
Heat 1 tbsp olive oil in a pan. Add ginger garlic paste. Add onions and cook till it turns brown.
Add tomato and cook for 5-6 minutes more till tomato is soft and pulpy.
Add cooked pasta, rest of the spices and mix well.
Serve Hot

South Indian Fish Curry- courtsey Master Chef Australia


Ingredients:
200 grams Fish fillets cut into cubes
3 big onion cut into julians
2 tbsp olive oil (original recipe - peanut oil)
1 tsp cumin seeds
4 green cardamom
1 mace
5 whole black pepper corn
1/2 tsp saunf/ aniseed
1/2 tsp cumin seeds
3-4 cloves
2 cinnamon
20 curry leaves divided into two portions
1/4th cup palm sugar
2 tsp tamarind pulp mixed with 1 glass of water
2 tbsp ginger garlic paste
1 tbsp turmeric powder or fresh turmeric ground to paste
1 tsp cumin powder
1 tsp coriander powder
1 tsp red chili powder
salt to taste
2 tbsp coriander leaves chopped
1/2 cup coconut milk

Method to cook:

Heat oil in a flat pan.
Add aniseed, cumin seeds, green cardmom, cinnamon, cloves & black pepper corn .
Cook spices in oil for 1 min. Add half of curry leaves, ginger garlic paste, turmeric powder and onion.
Cook till onion turns brown.
Add coriander powder, cumin powder, red chili powder and tamarind water.
Add palm sugar and bring it to boil.
Add fish cubes, salt to taste. Cover and cook for 7-8 minutes.
Open the lid, add rest of curry leavesm coriander leaves and coconut milk.
Gently stir or shake the utensils so that fish doesnt break.
ENjoy with Roti/ Rice or Kerela Paratha


Chicken Exotica Sizzler in BBQ Sauce & Veggies




Preparation:

Chicken:


Take 200 grams of Chicken Breast cut it into thin slices.

Marinate the slices with Salt, Pepper, 1 whole Garlic pod crushed, 1 tbsp Tomato ketchup and Lime juice. Keep aside for 1 hour.

Cook Chicken on grill or tawa for 4-5 minutes on both sides

Vegetables :

Cut 1 Carrot into thin slices. Saute in tawa with 1 tsp Oil, Pepper, Rosemary and dried Parsley 

Cut 1 Zucchini into thin slices. Saute in tawa with 1 tsp oil, Pepper, Rosemary and dried Parsley

Cut 1 Capsicum into big pieces. Saute in tawa with 1 tsp oil. Capsicum have a nice taste of their own. You need not add any flavoring.


Don't add salt while cooking vegetables. You can adjust the same in sauce.

Cut 1 Potato into thick pieces. Boil in hot water for 5 minutes. Deep Fry just before you are placing them in the sizzler plate.

1 cup cooked rice/noodles/pasta.
2-3 small florets of Cauliflower cooked in boiling water for 5-6 minutes or until soft
2-3 thick leaves of Cabbage cooked in boiling water for 5-6 minutes or until soft
1/2 cup boiled Corn and Green peas

BBQ sauce :
Puree of 2 small tomatoes
1/4th cup ketchup
1 tsp soy sauce
1 onion chopped finely
1 tsp oil
1 tbsp brown sugar
1 tbsp tamarind sauce
1 tsp chili sauce

To make the sauce: Heat oil. Add chopped onions and cook till it turn dark brown. Add the puree and rest of ingredients and cook till the smell of raw tomato disappears and blend in a mixture. A beautiful tangy BBQ sauce will be ready.

Arranging the Sizzler Plate: Heat the sizzler plate on medium flame for about 20 minutes. Put little butter on the plate and arrange all the vegetables on the plate one after another.

Generally, I put Carrots, Zucchini and Capsicum, boiled Corn & Peas on the sides. In middle I place Cauliflower, Cabbage and  Freshly cut Tomatoes.

Put the cooked rice/pasta/noodles in the center on top of cabbage and cauliflower. Place cooked chicken over it.

Now pour the BBQ sauce prepared above . The plate will start sizzling and hot fumes will come out. You can place the potato chips at this point on the top or arrange on the sides.

Place the sizzler plate carefully on the wooden plate with help of tong.

Serve immediately and enjoy.

Cajun Potatoes




Ingredients:
Use baby Potatoes/ if Big potatoes cut into them into pieces
1 tsp Red Chili flakes
1 tsp Thyme
1 tsp Parsley
1 tsp Oregano
1 tbsp Garlic paste
2 tbsp Oil

Salt to taste


Boil water in a pan. Add Potato cubes to the boiling water and cook for 5-7 minutes.
Strain the excess water and pat dry with a kitchen towel.
Mix rest of the ingredients together. Pre-heat over for 10 minutes.
Cook the marinated potatoes in over in a flat baking tray for 10-15 minutes

To serve:
Spread the cooked potatoes in a plate.
Take 2-3 tbsp of curd. Add 1 tsp french salad dressing. Add 1 tbsp maple syrup/honey. Add finely chopped onions to it.Mix well.
Spread the curd mixture over the cajun potatoes.
Serve Hot.

Note: If you are using cajun potatoes, slightly mash them before serving.

Chicken Fingers with creamy carrot dip


Ingredients for Chicken Fingers:
1 chicken breast cut into long pieces of 2 com thick
2 tsp garlic
1 inch ginger
2 dry red chili
salt to taste
4 tbsp cornflour
1 cup bread crumbs
Oil for deep frying

Method of preparation:
Ground garlic, ginger and red chilies to a fine paste. Add to chicken pieces. Add salt and allow it to rest for 2 hours.
Add water to cornflour and make a smooth bater. It should not be too water.
Heat oil in a pan. Dip the chicken pieces in cornflour , roll over bread crumbs and deep fry till done on both sides.
Enjoy hot with carrot dip.

Ingredients for carrot dip:
1/2 cup carrot grates
1/2 cup carrot cabbage grates
4 tbsp hung curd
1 tbsp mayonnaise
1 and 1/2 tbsp french salad dressing
1 tbsp sugar

Mix everything well. Carrot & Cabbage dip is ready to be served.

Spaghetti in White Sauce









Ingredients :
Handful of Spaghetti
1 whole garlic pod crushed
1 red capsicum cut into thin strips
1 small zucchini cut into thin slices
1 cup vegetables (cauliflower, beans and carrots)
2 tbsp oil oil
salt to taste
1/4Th cup shredded cheese
2 cups milk
1 tbsp flour
2 tbsp butter
Freshly ground black pepper powder
1 tbsp red chili flakes
1 tbsp chopped basil leaves
1 tsp oregano
1 tsp parsley
1 tbsp chopped black olives

Method of preparation:

Heat water in a wok. Add few drops of oil, pinch of salt and cook pasta till done.
Strain the water and set aside.

For the white sauce:
Heat butter in a pan. Add flour and cook for 2-3 minutes. Add Milk Slowly while whisking continuously till flour dissolves in milk completely.
Add salt to taste , black pepper powder and allow it to rest.

Heat Olive oil in a pan. Add crushed garlic and cook till brown. Add all the vegetables and cook till vegetables are done but still crunchy. Add cooked pasta to the pan and mix well.
Add chili flakes, basil leaves, oregano and black pepper powder.

Add the white sauce to pasta, olives and check for salt. Add grated cheese and allow it to melt. Server Hot.

Sizzler - Chicken Strips with Corn Cheese Cutlet in Hot and Sweet Garlic Sauce









Ingredients: Red Capsicum 3-4 medium size
½ cup corn
1/4th cup green peas
100 grams chicken breast cut into thin strips
1 tbsp curd
1 tsp tandoori chicken powder
1 cup mixed vegetables of choice (carrots, beans, capsicum, cauliflower)
1 onion cut into julians
1 cup boiled potato
1 small cheese cube
Crushed bell pepper
Salt to taste
Butter
2 cups cooked rice.
French Fries from 1 big potato

Ingredients for Sauce : ½ cup hot and sweet tomato maggi sauce
½ cup tomato puree
5-6 crushed garlic
Salt to taste
2 tbsp Maple syrup
1 tsp soy sauce
1 tsp fish sauce
1 tsp oyster sauce

Method of preparation: Cut red capsicum from its head. De seed and clean from inside.
Heat water in a pan. Add pinch of salt .Once water starts boiling, add Capsicum pieces and boil for 3 – 4 minutes. Take it out of water and allow it to cool. Keep aside.

Heat 1 tbsp oil in a pan. Add mixed vegetables , sprinkle salt and black pepper powder. Cover and cook till vegetables turn soft. Add cooked rice mix well and keep aside. Stuff the Capsicum with cooked rice. If rice is left over, you can put it in center of sizzler plate.

Boil corn in pressure cooker and slightly toss them with green peas in a pan with 1/4th tsp butter. Remember not to put extra butter as everything will be cooked again with butter on sizzler plate.

Marinate chicken with curd, tandoori chicken powder, little salt, blackpepper powder and tomato ketchup. Cook the marinates chicken in a pan by adding 1 tbsp oil till chicken is done.

Mash corn, grated cheese, mashed and boiled potato, salt if required (careful since most cheese available are already salty), crushed black pepper powder and 1 tsp cornflour for binding. Make small tikkis and shallow fry in oil. You can also tawa fry them . There is hardy any difference in taste.

Prepare the sauce by mixing and everything together and cooking for 4-5 minutes. Add cornflour if the sauce is too watery.

Setting the sizzler plate. Heat sizzler plate on medium flame. Add 1/4th tsp butter , add the onion julians and cook till it is soft. Move it to one side on plate.
Add 1/4th tsp butter again, add the corn and peas mixture and arrange it on the side.
Add butter again. Spread it well and put the stuffed capsicum pieces. Arrange it on the side.
Put the left over fried rice on the center. Arrange the corn cutlet on the side. Put the French fries over the peas and corn mixture.
Put the cooked chicken over the rice in the center.
By this time, your sizzler plate will be hot enough. Pour the sauce over the plate. The plate will start sizzling. Once the plate is hot enough, lift it from flame using a tong and place it on the wooden plate.
Serve the remaining sauce along with sizzler. Enjoy it hot.


Note: By making sizzler at home, you can definitelt control the amount of butter you consume. Instead of deep frying the french fries, you can simple toast them in tawa. It tastes equally great. Instead of chicken, you can put Paneer. I will post some paneer sizzler recipes later with a different kind of sauce. Paneer sizzler taste equally amazing.

Bottlegourd Juice




Bottlegourd juice has huge medicinal properties. Bottlegourd which is commonly known as doodhi or lauki holds an important place in India's list of Healthy vegetables. It keeps your stomach clean, keeps a check on your weight and is highy recommended for heart patients.

Ingredients to make 2 glasses of bottlegourd juice:
1 small bottlegourd
few mint leaves
pinch of salt
Juice of 1 lime
Pinch of roasted Jeera Powder

Method of preparation:
Blend everything is a blender. Strain the juice using a strainer.
Serve Immidiately.

Moong Daal Dhokla



Ingredients to serve 3 people:
1 cup moong daal soaked for 5-6 hours
1/2 cup curd
1/2 cup water
1 green chili
1/2 inch ginger
salt to taste
1/2 tsp soda-bicarb
1 packed fruit salt

For tempering:
2 tbsp oil
1 tsp mustard seeds
2-3 dry red chilies
1 green chili
1 tsp cumin seeds
5-6 curry leaves
2 tsp sugar dissolved in 1/2 cup water.

Method of preparation:
Gring moong daal along with ginger and green chilies to a fine batter.
Add curd, water, salt and mix well with a beater. Add soda-bocarb and allow the mixture to rest for half an hour.
Steam.
Grease the steaming plate with oil and set aside.
Heat water in a deep vessel . Once, you see the steam coming out of the vessel, add fruit salt to the batter.
You will see bubbles coming out. Immidiately pour the batter to the steaming plate and put the plate inside the vessel. Cover and cook for 15-20 minutes on medium flame.
Once dhokla is ready, take it out of the vessel and allow it to cool. Cut into square pieces.
For tempering, heat oil in a pan. Add hing, mustard seeds and curry leaves. Add the dry chillies.
Add the dhokla pieces to the pan. Sprinkle few drops of sugar water to keep dhokla moist.
Garnish with coriander leaves.

Doodh Daliya




Ingredients to serve 2 people:
1 cup broken wheat
1 tbsp ghee
2 cups milk
3 tbsp sugar
1 tsp chopped almonds
1 tsp raisins
1 green cardamom crushed
2 cups of water

Method of preparation:
Heat ghee in pressure cooker. Once ghee is hot, add broken wheat, almonds, raisins and cook on low flame for 2-3 minutes. Add water, close the lid and cook for two whistles.
Boil milk separately. Add the cooked daliya to it. Add sugar and cook for 4-5 minutes more till you get the desired consistency. Add crushed cardamom and serve hot.

Rawa Sweet Corn Dhokla


1 cup roasted rawa
½ cup curd
1 cup water
1 cup sweet kernel
1 green chilli
½ inch ginger
Salt to taste
1 tsp soda-bicarb
1 sachet fruit salt

For tempering:
2 tsp oil
1 tsp mustard seeds
3-4 dry red chillies
1 tbsp coriander leaves chopped
2 tbsp sugar
1/4th cup of water

Method to cook:
Boil sweet corn kernels in pressure cooker. Grind together with green chillies and ginger.
Mix rawa with curd and 1 cup of water. Add the corn mixture to it. Add salt and soda-bicarb and mix well. Allow the batter to rest for 15-20 minutes.
Grease the steaming plate with oil and set aside.
Heat water in a deep vessel . Once, you see the steam coming out of the vessel, add fruit salt to the batter.
You will see bubbles coming out. Immidiately pour the batter to the steaming plate and put the plate inside the vessel. Cover and cook for 15-20 minutes on medium flame.
Once dhokla is ready, take it out of the vessel and allow it to cool. Cut into square pieces.
For tempering, heat oil in a pan. Add hing, mustard seeds and curry leaves. Add the dry chillies.
Add the dhokla pieces to the pan. Add sugar and mix well. Sprinkle few drops of water to keep it moist.
Garnish with coriander leaves.

Kolatha Daali





1 cup kolatha daali (Chilke wale horsegram)
7-8 curry leaves
1 tsp mustard seeds
2 dry red chilies
1 tbsp oil
4-5 garlic pods crushed
salt to taste
2 and half cups of water
1 tomato chopped

Method to cook:

Heat oil in pressure cooker
Add mustard seeds and allow it to splutter.
add curry leaves and crushed garlic.
Add dry red chilies, chopped tomatoes and cook for a minute.
Add daal, water and turmeric powder.
Cover with lid and cook on high till you hear 1 whistle.
Lower the flame and cook for anothe5-7 minutes.
Switch off the flame and allow pressure tod rop.
Serve with Rice and Curry of your choice.

Cold Coffee



To prepare 2 glass of cold coffee, you need:3/4th glass of chilled milk
½ glass of water
2-3 cubes of ice
4 tbsp sugar
1 tsp coffee
1 tsp of cadbury’s coco powder which is available for making chocolate milk shake.
Method to make:Blend everything except the coco powder.
Pour into glasses. Sprinkle coco powder before you serve.

A typical Oriya Thali




Palau
Habisa Daalma
Tamata Khajuri Khatta
Bhendi bhaja
Chuin Alu bhaja
Dahi
Pampada bhaja

Gajar Bhaja

Panasa Bara (Ripe Jackfruit Fried Dumplings)









Ripe Jackfruit about 20-25 pieces
Sugar to taste (if jackfruit is sweet, you need not add sugar)
1-2 tsp rice powder
Oil for deep frying



Method to cook:Remove the seed of jackfruit. Blend in grinder. Strain it. Add sugar and rice powder and make a thick batter.
Heat oil in kadai . Pour small dumplings of the batter in hot oil. Fry till golden brown.
Serve tot or chilled. You can also store it in fridge for 2-3 weeks.

Kakharu Phula Bhaja (Pumpkin Flower Fry):








20 Kakhru Phula (Pumpkin Flowers – the female ones) chopped finely
1 tsp turmeric powder
1 tsp red chili powder
Salt t taste
1 tbsp rice powder
½ tsp amchur power (optional)
Oil for cooking.
Method to cook:Mash everything well except oil.
Heat oil in a pan.
Put the Mixture on pan and cook on both sides. You can also make small patties of it and cook.
Its ready in 10 minutes.

Chicken Chili Sizzler











Ingredirents:
½ cup peas and corn
6-7 spinach leaves
3-4 beans cut into 2 inch long
½ carrot cut into 2 inch long
1 capsicum cut into cubes
2 cauliflower florets
1 cup cooked rice
6-7 paneer cubes
1 big potato cut into thick pieces for fries
Big cabbage leaves
Butter
Juice of 1 lemon and 2 tsp butter separately for sizzling
For the chicken:
1 cup breast chicken cubes
½ cup tomato puree
1 tbsp chilli sause
1 tbsp tomato sauce
1 tsp fish sauce
1 tsp soy sauce
1 tsp oyster sauce
1 tsp Worchester sauce
Salt to taste
Marinate chicken in the above ingredients and cook in 1 tsp oil till chicken is cooked properly .

Preparing Vegetables:
Boil peas corn in boiling water for 5 minutes. Drain sauté in 1 tsp butter. Add salt to taste and sprinkle black pepper powder
Repeat the process for beans and carrot.
Blanch Spinach in hot water for 10 minutes and chop finely
Sauté Capsicum in butter. Sprinkle salt and black pepper powder.
Shallow Fry Paneer cubes with little ginger garlic paste,black pepper powder and salt.
Boil potato wedges in salted hot water for 2 minutes and deep fry till golden brown

Preparing Sizzle:
Put the sizzler plate on medium flame.
Just after 10 minutes, place the cabbage leaves on sizzler plate.
At the same time, heat all the ingredients prepared above(except French fries) in microwave for 5 minutes. This is done so that food remains hot while serving.
Arrange the vegetables on the side and rice in the middle. Pour the cooked chicken above rice along with sauce. Put tomato cubes(optional)
After 15 minutes of heating the sizzler plate, put it on the wooden frame using a tong. Put the French fries and paneer on the plate too.
Lift the cabbage leaves and pour lime juice and butter. It will start sizzling.
Serve immediately

Masaledaar Kathal ki Sabji


Ingredients:
3 cups kathal chunks
3-4 large onions chopped
2 tomatoes chopped
1 whole garlic pod crushed
1 inch ginger crushed
2 tbsp mustard oil
Oil separately for deep frying Kathal Chunks
Salt to taste
1 tsp turmeric powder
1 tsp red chilli powder
2 tbsp coriander leaves crushed
To dry roast and grind:
1 bay leaf
1 star anise
3 green cardamom
1 black cardamom
1 cinamon stick
2-3 black pepper corn
2-3 cloves
Method to cook:
Add 1 tsp salt, 1 tsp turmeric, ½ cup water and pressure cook kathal till you hear 1 whistle. Switch off the flame and allow pressure to drop.
Heat oil in a kadai. Deep fry the kathal pieces till they are golden brown in color.
Heat mustard oil separately in a pan. Add ginger garlic paste, onions and cook till they turn golden brown. Add tomato chunks and cook till its cooked well and you see oil on the sides of kadai.
Now add the kathal pieces, salt to taste, garam masala power, red chilli powder and mix well. Cook for 5-6 minutes more.
Garnish with coriander leaves.

Bottlegourd and Shrimp Curry





Ingredients:
1 bottlegour cut into small pieces
250 grams small prawns
1/2 bunch palak leaves chopped
1 big onion chopped
1 big tomato chopped
1 tbsp ginger garlic paste
1 tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
1 big green chili chopped
1 tsp turmeric powder
1 tsp red chili powder
1 tbsp garam masala powder

Method to cook:
Heat oil in a wok.
Add mustard seeds and cumin seeds. Add chopped green chilies, chopped onions and ginger garlic paste.
Cook till onion turns brown.
Add chopped tomatoes and cook for some time. Add chopped prawns and mix well. Add chipped spinach leaves and cottlegourd. Add turmeric powder, garam masala powder and red chili powder. Add salt and mix well. Cook for 10 minutes on slow.
Serve hot.


Poi Bara

Ingredients:
I bunch Poi leaves finely chopped
1 big onion chopped finely
3 tbsp besan
1 tbsp rice flour
Salt to taste
Green chilies chopped.
Oil for shallow Frying


Method to cook:
Mix all the ingredients and mash well. Make small Patties and fry on tawa on both sides till they are crispy and golden brown.

Bottlegourd (Lauki) Dosa



Ingredients :
1 and 1/2 cup rice
1/2 cup urad daal
2 cups boiled lauki
1 tsp methi dana
Salt to taste

Method to cook:
Soak rice and urad daal along with methi overnight.
Grind with water to a fine paste.
Allow the batter to ferment. Mix salt to it.Grind boiled bottlegourd/lauki and add to it.
Heat your dosa pan. Add a little butter for greasing. Take a ladder full of batter.
Pour it over pan and spread it evenly.
Cok on both sides.
Serve with Coconut Chutney/Sambhar and Aloo Masala.

Fish Chettinad



Ingredients:

10-12 pieces of king fish
1 big onion chopped
4-5 curry leaves
1 tsp mustard seeds
1 tsp methi seeds
3-4 tomatoes chopped
3-4 kokum soaked in warm water
1 tsp turmeric powder
1 tsp red chili powder
2 tbsp oil

To be dry roasted and ground to paste:
1 tbsp coriander seeds
1 tbsp fennel seeds
1 tbsp cumin seeds
5 curry leaves
2 tbsp grated coconut
4-5 black pepper corn
3 dry chilies
10-12 shallots
5-6 cloves of garlic
1 tbsp toor daal
1 tbsp channa daal
Method to cook:
Marinate fish with salt and 1 tsp turmeric powder
Heat oil in a wok. Add mustard seeds, methi seeds and curry leaves. Add chopped onion and cook till it turns brown.
Add chopped and pureed tomatoes and cook till tomato is well cooked.
Add the ground paste, turmeric powder and red chili powder. Add kokum water and cook till everything is well cooked. Add 2 cups of water and bring it to boil.
Add the fish pieces and cook till fish is well cooked. Serve hot with appam.

Oats Dosa

Ingredients :1 and 1/2 cup rice
1 cup oats
1/2 cup urad daal
1 tsp methi dana
Salt to taste

Method to cook:Soak rice, oats and urad daal along with methi overnight.
Grind with water to a fine paste.
Allow the batter to ferment.
Mix salt to it.
Heat your dosa pan. Add a little oil for greasing. Take a ladder full of batter.
Pour it over pan and spread it evenly. Add few drops of oil. Turn the heat to high.
Fold the dosa and take out of the pan.
Serve with Sambhar and Aloo Masala.

Jackfruit Biryani



Ingredients:
4 cups jackfruit cut into big chunks and cooked in pressure cooker with salt and turmeric till you hear 2 whistles
5 onions cut into julians and deep fried or caramalised
1 tbsp cashew nuts fried till it turns brown
2 cups rice soaked for half an hour
½ cup chopped coriander leaves
½ cup chopped mint leaves
4 tbsp oil
2 tbsp biryani masala of your choice
2 bay leaves
2 green cardamom
2 black cardamom
4-5 whole black pepper
2 cloves
2 cinamon sticks
4-5 green chilies cut into half
½ cup curd
2 tomatoes chopped
1 big onion chopped finely
1 tbsp ginger garlic paste

Method to cook:
Cook rice with 1 tsp oil and whole spices till its 75% cooked.
Strain and keep aside.
Heat 2 tbsp oil in a wok. Cook boiled jackfruit till it turns brown. Keep aside.
Heat 2 tbsp oil in a deep vessel. Add the chopped onions, ginger garlic paste till it turns brown. Add chopped tomatoes and cook till you see oil on top. Add boiled and fried jackfruit pieces.
Add beaten curd and mix well.
Turn off the flame.
Spread half the caramalised onion. Spread half the coriander leaves, mint leaves and green chilies.
Add the cooked rice. Spread rest of the onions, coriander leaves, mint leaves . Add the fried cashew nuts . Cover with lid and dum for about 10-12 minutes.
Serve with Raita.