Instant dosa

Ingredients:
Maida - 1cup
Rava - 1cup
salt to taste

Method:

• Mix all the ingredients
  
• Heat a non stick dosa pan
  
• Pour a spoonful of the batter and make thin crispy rava dosa
  

Garlic bread

I love the garlic bread which we get from pizza hut. But i din know the recipe. I got this recipe from SanjeevKapoor's Khana Khazana. I tried it and its really yummy:-)

Ingredients:
Garlic paste -1 tsp
Margarin spread/salted butter - 2tbsp
Mixed herbs - 1/2 tsp
French bread

Method:

• Mix garlic paste and spread in a bowl
• Slice the bread
• Spread the mixture on the bread slice
• Sprinkle mixed herbs
  
• Place the bread slices in microwave
  and grill at 100% power for 5 min

If you dont have herbs, instead of that you can add freshly ground pepper

Jeera Aloo

INGREDIENTS:
Chopped potato - 500 gms
Chilli powder - 1 tsp
Cumin seeds - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Olive oil - 1 tbsp
Coriander leaves
Salt to taste

PROCEDURE:

• Take potato in a microwave safe bowl
• Add chilli powder, cumin seeds, coriander powder, salt, turmeric powder, oil and mix all the ingredients.
• Microwave for 4 minutes at 100 percent powder.
• Toss the cooked potatoes and mix well
• Microwave once again for 4 minutes at 100 per cent power.
• Sprinkle coriander leaves.
  

Jeera Aloo is ready to serve

Vellaappam

Ingredients:
Raw rice - 3cup
Coconut(grated) - 1cup
Sugar - a pinch
Dry yeast - 1/4 tsp
Cooked rice - 1/4 cup
Baking soda - 1/4 tsp
salt to taste

Method:

• Soak the rice in water for 6hrs.
• Wash and drain the soaked rice
• Grind the rice along with coconut and cooked rice
• Add yeast, sugar and salt to the batter
• Allow the batter to ferment overnight
• Stir in baking soda
  
• Pour the batter and spread it slightly. Cover the pan and cook

Serve hot with veg stew/chicken curry

Chicken chilli(spicy)

Chicken - 700gm
Green chilli - 6
Chilli sauce - 2tsp
Black pepper powder - 2tsp
Soya sauce - 2tsp
Tomato puree - 1tbsp
Ginger - 1 small piece (chopped)
Garlic pods - 6 (chopped)
Onion - 2
Curry leaves - 2 sprig
Water - 1cup
Chopped coriander leaves
Olive oil - 3tbsp
Salt to taste

Method:

• cut the chicken into small pieces
• Heat oil in a kadai and put the chicken pieces in it
• When it becomes brown in colour add soya sauce, chilli sauce, tomato sauce
  
• Add chopped ginger, garlic and saute
• After 5 minutes add green chillies, pepper powder, onion, curry leaves and salt
• Add1 cup water
• Cover with the lid and cook in low flame
• Sprinkle coriander leaves
  

Fish Biriyani in Pressure cooker

Ingredients:

Ghee - 2tbsp
Bay leaf - 1
Cardamom - 4 nos
Cinnamon - 4 sticks
Cloves - 4 nos
Pepper - 4 nos
Onion(sliced) - 1/2 cup
Basmati rice - 3 cups
Boiled water - 6 cups
Lemon juice - 2tsp
King fish - 1/2 kg
Chilly powder - 1 tbsp
Turmeric powder - 1/2 tsp
Oil - to fry
Onion(sliced) - 3 nos
Ginger-garlic-green chillies paste - 2 tbsp
Tomato(chopped) - 1 no
Garam masala powder - 1 tsp
Thick coconut milk - 1/4 cup
Curd - 1tbsp
Coriander leaves(chopped) - 1 cup
Salt - to taste
For garnishing:
Cashewnuts(roasted)
Raisins(roasted)
Fried onion - 1/4 cup

Method:

• Heat ghee in a pressure cooker.
• Add cardamom, cinnamon, cloves, bay leaf and pepper. Stir them.
• Add onions and fry for 5 min.
• Add rice and stir for 5 min.
• Pour boiled water along with salt.
• Add lemon juice
  
• Cover the cooker with the lid and bring it to high pressure 2 times. After that simmer it for 2mins.
  
• Marinate fish pieces with chilly powder, turmeric powder and salt
  for 1 hour.
• Fry the marinated fish pieces in oil.
• Heat the same oil used to fry the fish in a pan.
• Add sliced onions and fry on a low flame, till it becomes slightly brown.
• On medium flame, add ginger-garlic-green chilly paste and tomato.
• Stir it for 6 min.
• Add garam masala powder,curd, coconut milk, coriander leaves, salt and stir it for 5 min.
• Add fried fish pieces and reduce the flame.
• Cook till it starts to boil.
• Take the pressure cooker and layer rice and fish masala.
• Pour 2 tbsp of ghee and cover with the lid.
• Keep it on a very low flame for 10 min.
• Garnish with roasted nuts, raisins and fried onion

Gulab jamun

Ingredients:

Milk Powder - 1 cup
Maida - 1/2 cup
Baking soda - 1/2 tsp
Baking powder - 1/2 tsp
Butter melted - 2tsp
Milk - enough to make the dough
Sugar - 1cup
Water - 1/2 cup
Oil/ghee for frying

Method:

• Make the dough by combining the milk powder, baking powder, baking soda, butter and milk to make dough.
• Divide the dough into 18-20 portions and make small balls.
  
• Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil and fry.

Sugar Syrup

• Mix 1cup sugar with 1/2 cup of water. Add 2 cardamom pods, few strands of Kesar. Heat until sugar is all dissolved in water. Do not overheat
• Put the gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup for atleast 6 hrs
  

Chocolate Badam Cake

Ingedients:

Flour - 1cup
Badam chopped - 3tsp
Butter - 1/2cup
Sugar - 1/2cup
Eggs - 2
Vanilla essence - 1/2tsp
Milk - 1/4cup
Baking powder - 1/2tsp
Cocoa powder - 1tbsp

Method:

• Mix butter and sugar in a bowl.
• Add eggs and mix. Now mix milk also
• Add flour, baking powder, cocoa powder. Mix all the ingredients.
  
• Now add vanilla essence & badam and mix well.
• Spread the mixture in a microwave safe dish and place it in the microwave at 100 per cent power for 4 minutes.
  

Vendakka moru curry

Ingredients:

Ladies finger - 2
Curd - 1/2 cup
Chana dal - 1tsp
Asafoetida(Kayam) - a pinch
Green chillies - 2
Coconut (grated) - 2tbsp
Fenugreek - 1/2tsp
left over rice - 1tbsp
Oil - 1tsp
Turmeric powder - a pinch
Mustard seeds - 1tsp
Dry red chillies - 3
Urad dal - 1/2tsp
Coriander leaves (chopped)
Salt to taste


Method:

• Cut the ladies finger lengthwise
• fry it and keep it aside
  
• Grind together coconut, asafoetida, green chillies, chana dal , rice, salt, turmeric powder into a fine paste
• Mix curd in it and keep aside
• Heat oil in a pan and add mustard seeds, urad dal, red chillies, curry leaves
  
• Stir in the curd mixture and boil
• Add fried ladies finger, chopped coriander leaves and remove from fire
  

Ada

Ingredients:

Raw Rice - 4 cups
Coconut grated - 1.5 cups
Sugar - 1/2 cup.
Salt to taste.
Banana leaves or aluminium foil cut into squares of 20 cms.

Method:

• Mix the grated coconut and sugar and keep it aside.
• Soak the rice in water for 6 hours and grind it. Alternately you can also use puttu podi.
• Knead the dough in warm water adding salt to it.
• rub a little oil in the banana leaf or aluminium foil.
• roll into small balls and flatten them over the banana leaf or aluminium foil
• put some coconut-sugar mixture over the flattened dough.
• fold the dough along with the banana leaf and steam it.
• After it is cooked take out the ada from the banana leaf and serve.

Banana Puri

Ingredients:
Banana - 1
Wheat flour - 1 cup
Bran flakes - 2tbsp
Sugar to taste
cardamom powder - 1/4tsp

Method:

• Mix all the ingredients.
• Knead the dough and make small puri. This is a very good tea time snack
  

Rajma Masala

Serves- 10

Ingredients:

Ginger - 1 inch piece
Garlic - 12 small cloves
Vegetable oil- ½ cup
Red chillies - 3
Large onions(chopped) - 2
Large tomatoes(chopped) - 3
Red chilli powder - 1 tbsp
Salt - to taste
Rajma - 2 ½ cups( soaked in hot water for 2hrs)
Water- 4 ½ cups
Garam masala powder - 1 tsp

• Grind together ginger and garlic into a paste.
• Heat oil in cooker. Add chillies, onions and fry till golden brown. Add ginger garlic paste. Stir a few seconds. Add tomatoes, chilli powder and salt. Stir a few seconds. Add rajma and water to it.
  
• Close cooker and bring to full pressure on high heat. Reduce heat and cook 20 minutes.
• remove cooker from heat. Allow to cool naturally.
• Mash rajma. Add garam masala powder.Cook till the gravy becomes thick. Sprinkle coriander leaves and serve hot with chapathi/paratha.

Chicken dry fry

Ingredients:

Chicken - 1 medium
Baby onions - 10
Garlic - 10 pods
Chilli powder - 1 .5tsp
Garam masala - 1tsp
Pepper - 1tsp
Thick coconut milk - 1 cup
Salt to taste


Method:

• Clean the chicken well and cut into small pieces
• Grind well all the ingredients except milk
• Marinate the chicken pieces with this mixture and keep it aside for atleast half an hour
• Heat a non-stick pan and cook the chicken with coconut milk.
  
• Add salt to taste. Dont add water
• When the chicken is cooked and the oil from coconut milk comes out add curry leaves
  
• Cook it well until the oil disappears and it becomes dry
• Sprinkle with coriander leaves and serve it hot with rice, chapathi or paratha
  

Banana Muffins using microwave

Ingredients:
Wheat flour - 1cup
Egg - 2
Sugar - 1/4cup
Butter(melted) - 1/4cup
Baking powder - 1.5tsp
Vanila essence - 1tsp
Banana(small) - 1
Cream - 1/4cup

Method:

• Beat eggs in a bowl
• Mix butter and sugar well and add to the above mixture
  
• Mix all the rest of the ingredients together and pour the above mixture to it
  
• Grease the cups put the mixture into it
• keep in microwave at 100% power for about 6mins
• About 12muffins can be made
  
  Enjoy it with coffee or tea
  
  
  

Home made naan

Servings:2

Ingredients:
Maida - 2cup
Milk -3/4cup
Baking powder - 1tsp
Yeast - 1/4tsp
Oil - 1tbsp
Butter - as required
Salt to taste

Method:

• Mix all ingredients
• Knead the mixture to make a soft dough and keep it aside for 6hrs
• Make small balls out of it
• Roll them into thin chapathies
• Cook on tava just like chapathi
• Spread butter over it and serve hot
  

Butter Chicken

Ingredients:
Chicken - 300gms(boneless, cut into small pieces)
lemon juice - 1tbsp
Ginger-galic paste - 2tsp
Onion(chopped) - 1
Tomato puree - 3tbsp
turmeric powder- 1/4 tsp
chilly powder - 2 tsp
coriander powder - 1 tspn
almond paste - 1/2cup
orange colour - 1 tsp
butter - 3 tspn
Cinnamon stick - 2
Olive oil - 1tbsp
Fresh cream - 1/2 cup
Coriander leaves(chopped) - 2tbsp

Method:

• Marinate the chicken with lemon, chilli powder and salt and keep it aside for 2 hrs
• Heat the pan and add olive oil
• Add onion and saute
  
• Add cinnamon, ginger-garlic paste and fry
• Add chilli powder, coriander powder and salt.Stir continuously.
  
• Add tomato puree, almond paste, water and cook for sometime
• Add chicken pieces
• Add a little colour
• Cover the pan and cook for some time
• When the gravy gets thick sprinkle coriander leaves
• Add butter
  
• Before serving put fresh cream on the top. Serve hot with paratha, naan and chapathi

Chemmeen Muringa masala

Servings:2

Ingredients

Drumstick - 2
Prawns(medium) - 200gms
Onion(medium) - 1(chopped)
Tomato - 1(chopped)
Turmeric powder - 1/4tsp
Coriander powder - 2tsp
Green chillies - 3(chopped)
Ginger-garlic paste - 2tsp
Cummin seeds - 1tsp
Curry leaves - 1 sprig
Coriander leaves(chopped) - 2tbsp
Oil-2tbsp
Salt to taste


Method

• Using a peeler peel the skin of drumsticks, wash them, cut them into pieces and keep it aside
  
• Heat oil in a pan
• Add cummin seeds
  
• When it splutter add onion, ginger-garlic paste and fry until golden brown
• Add green chillies, curry leaves and saute
• Add chopped tomato, turmeric powder, coriander powder, salt and cook for some time
  
• Add drumsticks and water and allow to cook covered
• When it is half cooked add prawns and allow to cook covered
• When the gravy gets thick sprinkle coriander leaves and serve it hot with rice

Chicken Varattiadu

Servings:4

Ingredients
Chicken (boneless) - 1 no
Onions (finely chopped) - 3 nos
Tomatoes (sliced) - 2 nos
Ginger-garlic paste - 2 tbsp
Fennel seeds - 2 tsp
Garam masala - 1 tsp
Red chili powder - 3 tsp
Cumin seeds - 2 tsp
Turmeric powder - 1/2 tsp
pepper powder - 2tsp
green chillies - 2
Capsicum(diced) -1
Coriander powder - 2 tsp
Fresh coriander leaves(finely chopped) - 2 tbsp
soya sauce-1tsp
Salt to taste
Oil - 2tbsp

Method:

• Clean the chicken and cut into small pieces.
• Heat oil in a non-stick pan.
• Add fennel seeds.
• Add ginger-garlic paste, onions, green chillies and allow them to cook until they turn golden brown.
• Add chicken pieces.
• Add garam masala, red chilly powder, turmeric powder and salt and allow it to cook.
• Add cumin seeds, coriander powder and pepper powder.
• When the chicken is half cooked, add tomatoes, capsicum, soya sauce and mix well.
• Cover the pan and let the chicken cook well.
• Sprinkle coriander leaves and serve it hot with appam, chappathi,ari dosa or paratha
  

Ghee Rice using Pressure Cooker

This is my first post. Today onwards, I'll be sharing some of the dishes that i have tried out. As far as possible i use a pressure cooker or microwave oven to cook my food. Today i want to share with u a recipe for ghee rice. Lets go for it.... :-)

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Servings : 4

Ingredients

• Ghee - 8 tbsp
• Basmati Rice(preferably aromatic long grained rice) - 4 cups
• Onions sliced very finely - 4 large sized
• 4 bay leaves
• 6 cloves
• 2 x 1inch cinnamon sticks
• 1 tsp pepper corns
• 8 cups hot water

Method:

• Pour the ghee into the pressure cooker and heat it. Then add bay leaves, cloves, cinnamon and peppercorns and saute it for 1 minute.
• Add the sliced onion to the cooker and saute it till it is cooked and becomes soft, stirring ocassionally.
  
• Add the washed and drained rice and stir for 2-3 minutes. Pour the hot water to the cooker.
• Add lemon juice and salt
  
• Cover the cooker with the lid and bring it to high pressure 2 times. After that simmer it for 3 minutes on low flame.
  
• Release the pressure immediately and serve hot.

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Ghee rice is best had with a spicy chicken curry and yoghurt salad.