Hash Browns

Ingredients:

Potatoes - 2

Onions -1

Salt to taste

Chilli powder - 1 tsp

Pepper powder -1/2 tsp

Olive Oil:-3 tbsp

Preparation:

1. Peel and grate potatoes and mix salt and set a side for 15 min.Squeeze the water from potatoes and remove the moisture using a tissue.

2. Chop onions finely and mix salt,chilli powder,pepper and potatoes.

3. Heat oil in a pan and spread uniformlly.

4. Cut into small pieces.Let them fry till brown each one carefully.

5. Roast on both sides and serve hot.

Stuffed Bitter Guard

Ingredients:

Bitter guard - 3

Onions - 2

Red chillies - 8 to 9

Salt to taste

Turmeric powder - 1 tsp

Oil for frying

Curry leaves - 5 to 6

Coariander leaves - 1/4 bunch

Preparation:

1. Cut the bitter guards into half and slit them. deep fry and keep aside.
grind onions, red chillies.

2. salt into paste and fry it for 5minutes in a medium flame.
3. Now stuff the fried paste into bitter guards and serve with hot rice.

4. Garnish with coariander leaves.

Mutton Curry

Ingredients:

Mutton : 1/2 kg
Onions : 2
Tomatoes : 2
Ginger& Garlic Paste : 3 tbsp
Oil : 5 tbsp
Cinnamon : 1 inch
Cloves : 3
Bay leaves : 2
Turmeric Powder: 1tsp
Curry leaves : 6 to 8
Red Chili Powder : 1/2 tbsp
Coriander powder : 1 tbsp
Black Pepper : 2 to 3 tbsp

Coriander leaves : 1/4 bunch ( for garnishing)
Preparation:

1. Heat 1 tsp spoon oil in a pan add onions sautee till it becomes soft.
Add tomatoes and fry them all together for about 5 minutes .
2. Remove them from heat and let it cool for few minutes.
Grind into a smooth paste. Keep it aside.
3. Heat 3 tbsp of oil in a pressure cooker, add the ground paste and fry it in the oil for 2 to 3 minutes.Then add the ginger garlic paste .
4. After the raw smell off ginger and garlic goes off, add the mutton and mix it all well. Fry the mutton with the masala for 5 to 8 minutes in medium flame.
5. Now add the red chili powder, turmeric powder, coriander powder , black pepper , salt and half cup of water into it.
6. Stir it well so that all of the ingredients mix together and close the lid of the pressure cooker.
Pressure cook it until the whistle goes off 4 times.

7. After that remove from heat and keep it a side. Heat the remaining oil in a pan add cloves, cinnamon, bayleaves, and curry leaves.

8. After the seeds sputter add the pressure cooked gravy in to it . Boil it for a few minutes or till it comes to complete boil.
9. If the gravy is little water leave it in a medium heat untill it becomes a thick. and remove from heat.
10. Garnish with coriander leaves.

Dry Chicken Manchurian

Ingredients:

Chicken -1/2kg ( boneless,cut into small pieces )
Red Chilli Powder - 2tsp
Turmeric Powder -1/4tsp
Pepper Powder -1/4tsp
Chilly Sauce -1tsp
Tomato Sauce -1tsp
Egg - 1
Cornflour -3 tbsp

Maida - 2 tsp
Garam Masala powder -1/4tsp
Ginger-Garlic paste - 2tbsp
Food colour- 2 to 3 drops
Salt - 2 tsps

Coriander powder - 1 tsp
Ajnamoto-one pinch
Curry leaves - 8 to 9
Green chilli -10 to 15 (for garnishing)
Oil - for deep frying

Preparation:

1. Wash the chiken and cut into small pieces.

2. Take a bowl , mix salt, red chilli powder, turmeric, pepper, ginger-garlic paste , maida, cornflour, red colour, ajinamotto, chilly sauce, tomato sauce , egg, garam masala and coriander powder and mix it thoroughly.

3. Add chicken pieces in to this masala all over the chicken . Let it marinated chicken in the refrigerator for minimum 1 hour.
4. Heat oil in a pan deep fry the chicken in medium flame until the chicken turns dark brown in all the sides.

5. Drain the excess oil from the chicken and keep them in a tissue paper. Heat 1 tsp of oil in a pan fry green chillies and curry leaves..
6. Garnish with fried curry leaves, green chillies and coriander leaves.

Navaratna Kurma

Ingredients:

Vegetables (potato, peas, beans, cauliflower, cabbage, carrot)- 2 cups

Onions - 1 cup

Cumin seeds- 1 tsp

Garlic cloves -2 to 3
Chili powder - 1/2 tsp

Turmeric -1/2 tsp

Salt - 1 tsp

Coriander powder - 1 tsp

Gharam masala -2 to 3

Coriander leaves - 1/4 bunch

Dry fruits - (cashew nuts, raisins)

Oil - 2 tsp

Preparation:

1. Heat oil in a pan add cumin seeds and then add garlic, onion. Fry till onion turns brownish.

2. Grind them into a smooth paste.Heat oil and fry the vegetables for 5-6min. Add the paste,

chili powder, turmeric, salt and 1/2 cup water.

3. Cook on a low flame. When the vegetables are cooked, add garam masala, coriander powder, cumin powder and cook for 3-4 mins.

4. Mix dry fruits cook for another 1 min. Garnish with coriander leaves or Garnish with grated Panner.

5. Serve with chapathi or any roti.

Soya Fry

Ingrediants:

Soya chunks -2 cups
Onions - 3 ( Finely Chooped )
Ginger garlic paste - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chili powder -1/2 tsp
Garam masala - 1/2 tsp
Salt - 1 tsp
Coriander powder - 1 tsp
Gharam masala - 1/4
Cumin powder - 1/2 tsp

Preaparation:
1. Wash and pressure cook the soya chunks (with water) for one whistle with little salt. Take out the soya chunks, leave it under cold water, wash again and squeeze the water out of them. Then grind it coarsely.
2. Heat oil in a pan add jeera, green chillies chopped onions fry it.( till it turns slightly brownish) 3. Add ginger garlic paste and fry further 3 to 4 min.Thn add Soya chunks, salt and turmeric cook on low heat for 10-15 min.
4. Now add coriander powder, cumin powder, red chilli powder, and gharam masala and cook for 4-5 min.
5. Garnish with Coriander leaves.
6. Serve with rice or roti.

Mushroom Fry

Ingredients:

Mushrooms -(chopped)

Onions -2 ( Finely Chopped )

Green Chillies - 3-4

Cumin seeds - 1 tsp

Coriander powder - 1/2 tsp

Chilli powder - 1 tspn

Garam masala -1/2 tea spn

Salt - 1 tsp

Oil -2 tsp

Coriander leaves - 1/4 bunch

Method:

1. Heat oil in a pan and add cumin seeds and fry onion till it turns slightly brownish. Then add mushrooms, cover and cook for about 10 minutes.
2. Add all the masala and cook for 2 minutes.

3. Garnish with coriander leaves.

4. Serve With rotis or rice.

Masala vada

Ingredients:
Channadal- 1/2 kg
Green chillies -6-7

Salt - 1 tsp

Ginger - little bit

Onions - 3

Curry leaves - 5-6

Jeera - 2 tsp

Oil - to fry

Coriander leaves - 1/4 bunch

Preparation:

1. Soak channa dal for 2-3 hours. Drain the water completely.

2. First grind channa dhal grind coarsely ( For 3-4 min) with salt add litiilt water.

3. Now take a bowl add dhal salt, onions, ginger, green chillies, jeera, curry leaves and coariander

leaves mix it thoroughly. Heat oil for deep frying.

4. Shape like vada and deep fry in a medium heat till golden color and crisp.( you can fry 5-6 vadas at a time)

5. Serve with Tomato sauce or chutney.

Chicken 65

Ingredients:

Chicken-1/2 kg ( boneless)

Corn flour-2 tsps

Egg- 1

Salt- 1 tsp

Ginger Garlic paste- 2 tsps

Food Color (red color) - 2-3 drops (Optional)

Ginger - 1/2 tsp ( Chopped)

Garlic - 1 tsp ( Chopped)

Green Chilli - 4-5

Oil - to fry

Cumin seeds - 1 tsp

Curry leaves - 5-6

Red Chilli paste - 2 tsps

Coriander leaves - 1/4 bunch

Lemon-1 ( pieaces)

Preparation:

1. Cut Chicken into small pieces add salt, chilli powder, black pepper, ginger garlic paste, corn flou, food colour and mix then add 1 egg and mix in completely.

2. Heat oil in a frying pan add chicken pieces few at a time fry until lightly golden brown Drain and remove on a tissue.

3. Heat 2-3 tsps oil in a pan add cumin seeds and the chopped ginger and garlic and fry it.

4. Add chillies, curry leaves, 1 tsp ginger garlic paste, pepper powder, chilli powder, salt,chilli paste garlic paste, aji-no-moto, red color and mix-Cook for a few minutes. Add a little water and then add chicken.

5. Garnish with Spring onions add lemon juice and Coriander leaves.
6. Serve with hot noodles.

Chakara Pongali

Ingredients:-

Rice-2cups
Moong Dhal-1cup
Ghee-3 spoons
Sugar-4cups (if jaggery is not necessary)
Elaichi powder-1/4
Cashew nuts and Raisins(kismiss)
Water-(1:3)

Preparation:

1. Fry the Rice and Moong dhal in a pan,(with out oil) till the moong dhal color starts to change to brownish.
2. Rice and moond dhal are Cooked nicely. When the Rice and moong dhal is cooked add Sugar and ghee. Cook it for 5 min.
3. Finely add elachi powder. At the end add fried cashew nuts and kismiss.
4.Ready to serve the Sweet Pongal.

Chicken Gravy

Ingredients:
Chicken -1 kg (cleaned and cut into medium sized pieces)
Ginger garlic paste-2 tsps
Onions-3 (finely chopped)
Tomatoes-2 (finely chopped)
Green chillies-4 to 5
Whole spices (3-elachi, dalchini-2,6 cloves,lavanga-4)
Salt for Taste
Oil-4tsps
Turmeric Powder-1/4 tsp
Coriander Powder-2 tsps
Red chilli Powder-1 tsp
Jeera powder-1 tsp
Gharam masala powder-1 tsp
Cashew nuts
Poppy seeds-2tsps
Water-2-3 cups
Coriander leaves.
Preparation:
1.Marinate the chicken in salt,chilli powder, turmeric powder, coriander powder,cumin powder, ginger garlic paste,gharam masala & curd keep it separtely for 15 min.
2.Heat oil in a pan, add (Whole spices), green chillis, chopped onion and fry it. Make a paste with 1 onion. Add prepared onion paste and ginger garlic paste and fry further for 3 to 4 min.
3.Add tomato (reduce to medium heat ) stir fry for about 5-6 min. Add marinated Chicken and cook on high heat for 4-5 mins (Do not forget to stir after adding the chicken).
4. Keep mixing the chicken now and then so that the chicken pieces are properly cooked. After 10 mins add 2 cups of water, cover the pan with a lid and cook till Chicken done.
5.After 10 min add cashew paste, poppy seeds paste and mix thoroughly.
6.After 10 min cook on hight heat for 5-6 min. Garnish with chopped Coriander leaves.

Vegetable Kabobs

Ingredients:

Poatoes-4
Carrot -1 cup
Green peas -1 cup
Onions-3
Coriander leaves-1 bunch
Chilli powder -1 tea spoons
Gharam masala-1tea spoons
Chopped cashews-2 tea spoons
Bengal gram flour 1 tblespn
lime juice-2 Spoons
Salt to taste
Oil to fry.

Preparation:

1. Boiled potatoes, peel & mash them. Chop carrots, onions, capsicum & coriander. Keep them aside.
2.Heat oil Fry onions. Add carrots, green peas, capsicum.
3. Fry them well.Add chilli powder, garam masala powder, cashew nuts and salt and fry for a while.
4.Add mashed potatoes & chopped corander. Mix well, add lime juice & add little salt if necessary.
5.Divide into balls of equal size. Roll them in bengal gram flour. Flat them using your palms and use a little of bengal gram flour if necessary.
6.Fry them on a hot frying pan adding oil inbetween. Fry them well on both sides untill they are brown.Serve them with coriander chutney or tomato ketchup

Chilli Chicken

Ingredients - 500 gms boneless chicken (small pieces)
onions- 3
ginger - littile bit
green chillies-5
oil- 2 tea spoons
Soya sauce-2 tea spoon
Tomato sauce-1 tea Spoon
chilli sauce -1 tea Spoon
capsicum-1
Salt for taste
2 Eggs
cup corn flour-2 tsps
Preparation:
1. Mix the chicken small pieces with salt, pepper, 1 tea spoon vinegar and 1 tea spoon soya sauce. 2. Let it marinate for 30 min.
3. Then cut the onions into small pieces and pill the ginger and mash it.
4. Cut the capsicum into small pieces and keep it separate.
5. Cut the green chillies in its middle and keep it aside.
6. Break the egg in a small bowl and mix corn flour to it and add little water and salt to make the batter.
7. Heat the oil in a kadai or frying pan.
8. Take out the chicken pieces one by one and deep it inside the batter and soft fry it in the oil.
9. Put the Green chillies in the oil and then red chillies add onions and fry for sometime till the onion becomes soft and not brown.
10. Then add mashed ginger and fry for sometime till you get the smell of mixed ginger and onion.
11. Then add capsicum to it and fry. Then add chilli sauce and of tomato sauce to it.
12. Mix the fried chicken and mix it thoroughly.
13. Add salt to taste. Garnish with Spring onions, garlic and coriander leaves.
14. Ready to be served with mixed fried rice or Noodles.