Thai chicken

Ona Sadya

Apple pachadi

Ingredients:
Curd-1cup
Apple-1
coconut scraped- 1cup
mustard seeds -1tsp
green chilly- 1
curry leaves
salt to taste

method:
Cut the apple into small pieces
Add salt and a cup of water to it
Cook it till it becomes soft
Grind together coconut,green chilly and mustard seeds
Add this to the cooked apple
Now heat oil in a pan
Splutter some mustard seeds, red chillies and curry leaves. pour this over pachadi
Pachadi is ready to serve

Chicken biriyani

Ingredients
Biryani rice – 4 cups
Chicken – 1 kg
Onion – half kg.
Tomato – 1 (big)
Green chili– 15
ginger – 2inch piece
garlic – 10 cloves
Lemon – 1
Curd – 1/2cup
Corriander leaves – 15 gm
Curry leaves – as needed
Garam masala – 1 tsp
Ghee - 6tbsp
Cloves – 5
Cardamom – 5
Cinnamon – a big piece
Cashew nuts – 50 gm
Raisins – 25 gm
Water – 8 cups
Salt - to taste

Method

• Marinate the chicken pieces with curd ad salt
• Deep fry 1 cup sliced onion till golden brown and keep it aside
• fry cashew nuts and raisins and keep it aside
• Make a paste of ginger, green chilli and garlic

For the rice:

• Add 4tbsp ghee to a thick bottom vessel
• When hot add whole gharam masala 5each
• Then add 3sliced onion and saute
• Add washed and drained rice and fry for 5 mins
• Add 8 cups boiling water, lemon juice and salt.
• Close the lid and keep it in sim till the rice is cooked
  

For the masala:

• Heat 2tbsp ghee in a vessel
• When hot add sliced onion and stir till it turns light brown colour.
• Add ginger- garlic-green chilli paste and stir for 3 mins
• Add sliced tomato followed by chicken and mix well.
• Add curry leaves and corriander leaves
• Add garam masala powder and salt.
• Cook the chicken till done and keep it aside
  

In a pressure cooker add 1tbsp ghee
Then add a layer of masala
Add some cooked rice on top of it.
Then add another layer of masala
Then again add cooked rice on top of it
Add fried onion, cashew nut and raisin ontop of it
Sprinkle some coriander leaves on top
Sprinkle a pinch of garam masala on top
Close the lid and keep in sim for 10 mins

Your chicken dhum biriyani is ready to serve

Mathi curry

Ingredients:
mathi- 1/4kg
kunjulli- 6
coconut grated- 1cup
red chilli powder- 1tbsp
fenugreek- 1pinch
tomato - 1
tamarind - small lemon size ball
Ginger - 1inch piece
curry leaves - 1sprig
salt to taste

Method:

• Grind coconut, kunjulli, fenugreek, ginger and tomato to a fine paste
• add tamarind water to it and boil
• Add curry leaves
  
• When it boils add cleaned fish pieces
• Cover the pot and bring it to boil
• Then simmer it for another 15mins.

Your fish curry is ready to serve

Apple cake

Ingredients:
maida - 1cup
butter - 2/3 cup
sugar - 1/2 cup
egg - 2
milk - 1/4 cup
apple - 1(chopped)
baking powder - 1/2 tsp
apple essence - 1/2 tsp

Method:

• Add beaten egg with butter and sugar and mix well
• Add seived maida and baking powder to it
  
• Mix in milk, essence
• Add chopped apple and mix
  
• grease a microwave safe bowl and pour the cake mixture
• cook at 100% power for 5mins

Apple cake is ready to serve

Ari dosa/ Rice dosa

Ingredients:
Rice powder - 2cups
cooked rice - 1/4 cup
coconut - 1/4 cup
salt to taste

Method:
blend well all the ingredients.
Heat a nonstick pan and pour the batter. cook it covered. No need to turn it.
Rice dosa is ready to eat

Healthy Chicken fry

This is a healthy one with lots of baby onions and garlic in it.
Ingredients:

Chicken(medium) - 1 no
Baby onions(Kunjulli) - 10 nos
Garlic pods - 10 nos
Chilli powder - 1 1/2 tsp
Garam masala powder - 1 tsp
Pepper - 1 tsp
Thick coconut milk - 1 cup
Salt - As reqd

Method:

1)Clean the chicken well and cut into small pieces.
2)Grind well all the ingredients except milk.
3)Marinate the chicken pieces with this mixture and keep it aside for atleast half an hour.
4)Heat a non-stick pan and cook the chicken with coconut milk.
5)Add salt to taste.
:- Do not add water.
6)When the chicken is cooked and the oil from coconut milk comes out, add curry leaves.
7)Cook it well until the oil disappears and it becomes dry.
:- Serve hot with rice, chapathi or paratha.

Lemon chicken

Ingredients:
Chicken - 1/4kg
Juice of half of a lemon
Chilli powder - 1 1/2tsp
Coriander powder - 1 1/2tsp
Turmeric powder - 1/4tsp
Garlic pods - 4 (small one)
Ginger - a small piece
Baby onon - 3
Aniseed - a pinch
Green chillies - 3
Curry leaves - 2 sprigs
Salt to taste
Oil
Method:

• Make a paste of garlic, ginger, baby onion, anseed
• Rub the chicken pieces with the above paste, chilli powder, coriander powder, turmeric powder, lemon juice, curry leaves, green chillies and salt and keep it aside for atleast 1 hr.
• Deep fry the marinated chicken pieces with curry leaves and green chillies
  

Pepper Chicken fry

Ingredients:
Chicken - 1
garlic pods - 10
Baby onion - 10
Pepper - 1tbsp
Cumin seeds - 1tsp
Salt to taste

Method:

1)Clean the chicken well and cut into small pieces.
2)Grind well all the ingredients.
5)Add salt to the mixture.
3)Marinate the chicken pieces with this mixture and keep it aside for atleast half an hour.
4)Heat a non-stick pan and cook the chicken.
5)Add water.
7)Cook it well until it becomes dry.
6)When the chicken is cooked heat oil in a kadai.
7)Add curry leaves and chopped onion
8)Saute until the onion becomes golden brown
and pour it over the cooked chicken
9)Add chopped coriander leaves and serve hot

Chemmeen vattichadu

Ingredients:
Prawns - 1/2kg
Chopped onion - 2
Chopped tomato - 1
Garlic cloves - 4
Green chillies - 2
Ginger paste - 2tsp
Red chilli powder - 2tsp
Turmeric powder - 1/4tsp
Curry leaves - 2sprig
Chopped coriander leaves
Olive oil - 2tbsp
Salt to taste

Method:

• Heat oil in a kadai
• Add chopped onion, garlic paste, ginger paste, green chillies and saute
• Add turmeric powder, chilli powder and saute
• Add prawns, salt and mix well
• Cover with a lid and cook for 15mins
• Add curry leaves and chopped coriander leaves
• Cook till the gravy becomes thick

Enjoy with rice, appam or pathiri

Vegetable stew

Ingredients:
Potato (cut into medium size chunks) - 1
Carrot (cut into small cubes) - 1cup
Peas - 1/2 cup
Beans (cut into 1 inch piece) - 1/2cup
Cauliflower - 4 florets
Ginger (cut into juliens) - small piece
Onion (sliced)- 2
Tomato(sliced) - 1
Garam masala - 1tsp
Pepper powder - 1tsp
Peppercorn - 3 to 4
Green chillies - 2
Curry leaves - 2sprig
Coriander leaves(chopped)








Method:

• Pressure cook the vegetables(potato, carrot, cauliflower, peas, beans, half of the sliced onion, half of the ginger juliens,tomato, green chillies) with salt
• Add garam masala and pepper powder to the cooked vegetables
• Add coconut milk to it and boil
  
• Heat oil in a kadai
  
• Add peppercorn and saute for 1 min
• Add onion, ginger, curry leaves and saute
• Add this to the cooked vegetables and stir
• Add chopped coriander leaves

Vegetable stew is ready to serve

Ethapazham pachadi

Ingredients

Ethapazham - 2
Cumin seeds - 1tsp
Coconut grated - 1cup
Red chilli - 2
Curd - 1/2cup
Green chilli - 2
Turmeric powder - 1/4tsp
Curry leaves - 1sprig
Mustard seeds - 1tsp
Salt to taste

Method:

• Peel and cut the banana into small pieces
• Cook it with 1/4tsp salt adding enough water
• Make a paste of cumin seeds, coconut, red chillies, turmeric powder, green chillies, mustard seeds and salt
• Add the paste to the cooked banana
• Heat oil in a kadai and splutter mustard seeds
• Now add curry leaves and pour into the pachadi

Ethapazham pachadi is ready to serve

Aila pollichadu

Ingredients:
Mackerel - 2
Shallots - 10
Green chillies - 4
Ginger - 1 inch piece
curry leaves - 1sprig
salt to taste
Oil for frying

Method:

• Make a paste of shallots, green chillies, ginger, curry leaves and salt
• Slit the mackerel and stuff the paste
• Rub the remaining paste on the fish and keep it aside for half an hour
• Heat oil in a pan and shallow fry the marinated fish

Serve it hot with rice

Marble cake

I got the recipe from a cookery show and I thought of trying it in microwave. It came out really good. But i could not take the picture coz it got finished before that :-)

Here goes the ingredients
maida - 3/4cup
Sugar - 3/4cup
Butter - 3/4cup
Milk - 1/4cup
Egg - 2
Vanila essence - 1/2tsp
pineapple jam - 1tbsp
Baking powder - 1tsp
cocoa powder - 2tbsp

Method:

• Beat egg well
• Add vanila esence and sugar to it and beat well
  
• Add butter and beat again
  
• Add sieved maida and baking powder and mix
• Add milk and mix
• Add cocoa powder to half of the mixture
• Add pineapple jam to the other half and mix
  
• Grease a microwave safe bowl
  
• Pour the chocolate cake mixture
• Pour the vanila cake mixture above the chocolate cake mixture
• Stir with a spatula inorder to give a marble effect
• Microwave at 100%power for 5mins
• Marble cake is ready

Tip:Insert a toothpick or a fork and make sure that the cake had come out really good, if not microwave for another 2min at 75% power

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