Ingredients:

Lime - 1
Cooked rice - 1cup
Turmeric powder -1/4 tsp
Mustard Seeds -1/4tsp
Urad dal - 1/2 tsp
Chana dal -1/2 tsp
Green Chillies -1
Curry leaves -5
Salt to taste
oil

Method:
  • Heat oil in a small pan then add mustard seeds, Urad dal , chana dal and fry them till golden brown.
  • Add green chillies, curry leaves and turmeric powder.
  • Pour the freshly squeezed lime juice and cook till the oil oozes out
    and add salt
  • Mix it with Rice


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Ingredients

Tofu (hard) - sliced
Egg whites- 2 beaten
Green Onions - 1 chopped
Thai green chillies - 2 chopped
Soy sauce - 1 tsp
Onion powder - 1/4 tsp
Garlic powder - 1/4 tsp
Cayenne Pepper - 1/2 tsp
Salt as required
Oil - 1 tbsp

Method
  • Beat the egg whites by adding green onions, green chillies, soy sauce, onion powder,garlic powder and Cayenne pepper and salt.
  • Slice the tofu into 1 inch thin slices.
  • place the slice tofu in the egg mixture
  • Heat a tbsp of oil in a pan, add the tofu from the egg mixture and fry a minute on each sides.


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Ingredients

Egg - 1
Green chillies - 2
Garlic - 1 big clove
Oil- 1-2 tbsp
Green Onion - 1
Tomato - 1/2
Cooked Jasmine Rice - 1cup
Fish sauce - 1/4 tsp
Soy Sauce - 1 tbsp
Salt as required

Method:
  • Scramble the eggs in a pan by adding little salt and set aside
  • Mash the green chillies and garlic
  • Heat oil in a wok, add the mashed garlic , green chillies and green onions and saute
  • Add the sliced tomato and saute for 2 minutes
  • Pour in the fish sauce little soy sauce, salt and add the cooked rice,
  • Add the rest of the soy sauce, scrambled eggs.
  • Fry the rice well for 4-5 minutes
Serve hot


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Ingredients:

All purpose flour - 1cup
Water - 1cup
Baking powder - 2tsp
Salt 1/4tsp
Sugar - 1 tbsp
Egg - 1
Oil - 1tbsp
Maple Syrup as required
Butter - 1tsp

Method:
  • Mix all the dry ingredients (Flour, Sugar, Salt, Baking powder) in a bowl.
  • Beat the egg in a separate bowl add 1 cup water to this.
  • Pour the egg mixture to the dry ingredients and incorporate well into a smooth batter
  • Heat the lightly oily griddle, Add one big scoop (1/4 cup ) of the pancake batter to the hot griddle.
  • Cook until bubbly, a little dry around the edges and lightly browned at the bottom
  • Flip and brown the other side of the pancake.
  • Serve with butter and maple syrup


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Ingredients:

Brinjal (eggplant) - 1lb (chopped)
oil - 2tbsp
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Curry leaves - 5
Chili powder - 1tsp
Coriander powder - 1tsp
Onion - 1
Tomato - 1
Ginger garlic paste - 1tsp
Tamarind paste - 1tsp

For the Paste:
Peanuts - 1 tbsp
Sesame seeds - 1/2 tsp
Coconut - 1tbsp

method:
  • Dry roast the ingredients in the paste section, and grind it into a fine paste by adding little water.
  • Heat oil in a pan add mustard, cumin, curry leaves and onions, fry well until the onions are translucent.
  • Add the ginger garlic paste, tomatoes and cook until the tomatoes are mushy, now add the eggplant, water and tamarind paste.
  • Cook the eggplant until tender.
  • Dump in the ground paste and fry well until the oil oozes out
Serve this with briyani, fried rice.


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Ingredients:


Mushroom (chopped) - 1 box
Pepper - 1/2 tsp
Soy sauce - 1/2 tsp
Onion powder - 1/2 tsp
garlic powder 1/4 tsp
Olive oil - 1 tbsp
Salt as required

Method:
  • Heat oil in a pan add the mushrooms and saute until the water from the mushroom evaporates.
  • Add the pepper powder, onion powder and garlic powder and saute foe 2 minutes
  • Sprinkle in the soy sauce and salt

Posted by Picasa


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Ingredients:

Broad beans - 1 lb
Chili powder - 1tsp
Coriander powder - 1tsp
Salt to taste
Minced Garlic - 3 cloves
Onion - 1
Oil
Method:
  • Chop the beans into small pieces and boil it with chili powder, coriander powder and salt until tender
  • Heat oil in a pan add the minced garlic, onion and fry until the onions are translucent
  • Add the boiled beans and fry well.


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Ingredients:

Asparagus - 1 bunch
Pepper - 1/2 tsp
Salt as needed
Cayenne pepper - 1/2 tsp
Olive oil - 1tbsp

Method:
  • Preheat the oven to 400 F.
  • Cut the tough ends off the Asparagus and discard it.
  • Line the asparagus in a baking sheet
  • Sprinkle some salt, pepper, Cayenne pepper and olive oil
  • Bake the asparagus for 15-20 minutes.


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Ingredients:

Oil - 2tbsp
Mustard - 1/4 tsp
Curry leaves - 5
Tomatoes Chopped - 2
Cooked Rice - 1 Cup
Onion Chopped - 1
Ginger garlic paste - 1tsp
Salt  To Taste
Chili Powder- 1 tsp
Coriander Powder -2 tsp
Cumin  Powder - 1 tsp

Method:

  • Heat the Oil in the Pan & add mustard seeds, curry leaves.
  • Add onion when it becomes translucent add the ginger garlic paste, tomatoes & keep stirring.
  • Dump in all the dry masala powders.
  • Cook well while stirring frequently.
  • When the tomatoes are cooked add the Rice & combine.

Bulleted List



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Eggs
  • Add a tbsp of vinegar when you boil cracked eggs, vinegar prevents the the egg whites from coming out.
Avocado
  • To ripen the avocado, place the avocado in a brown bag with a ripened banana for 1-2 days.
Too Salty
  • If the food you are cooking comes out salty, add some boiled / raw potatoes (remove the raw potatoes while serving)
Onion
  • In order to Prevent tears while cutting onion, Place the onion in the freezer for 15 minutes.
  • While cooking onions , add 1/2 tsp salt to it . adding salt makes the onions to sweat and it reduces your cooking time.
  • Peeling pearl onions is not an easy task, to reduce your time place the onions in hot water for 5-7 minutes.
  • To remove the odor of the onions from your hands, wash your hands with cooking salt or lime juice.
Green Chillies
  • Remove the stem of the green chillies while storing, this keeps the chillies fresh for days.
Prevent Discoloration in fruits and veggies
  • To avoid discoloration of apples , apply some lime juice in the cutting surface and on the cut apple pieces
  • To avoid discoloration of eggplant, plantains after cutting, dump these veggies in salt water
Peeling Almonds
  • To remove the outer skin of the of the almonds, add water to the almonds and cook in the microwave, once it comes to a boil drain the hot water and add very cold water, the skin will peel off easily.


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Ingredients:

Hard Boiled eggs - 4
Onion - 1 Big
Tomato- 1
Red Chilie flakes -1/4 tsp
Ginger garlic Paste- 1 tsp
Chilie Powder - 1 tsp
Coriander powder - 1 tsp
Salt to taste
Cilantro leaves - 1 cup
Sour Creme - 1 tsp

Method:
  • Boil the eggs in water for 15 minutes and cut into bite size pieces.
  • Heat oil in a pan add the onions and saute until they are translucent
  • Add the ginger garlic paste, chopped tomatoes and saute until the mixture is tender and mushy
  • Incorporate the curry powders and fry for 5 minutes
  • Dump in the cilantro leaves, a teaspoon of sour creme and the eggs.
  • Serve it with Roti


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Ingredients:

lean lamb or beef, minced - 1lb
large onion, chopped - 1
Ginger garlic paste - 1tsp
Turmeric powder - 1/2 tsp
Red chilies - 2
Cumin seeds - 1/2 tsp
Oil
Coriander powder - 1 tsp
Cumin powder - 11/2 tsp
Chili powder - 1/2
Tomatoes chopped - 2
Frozengreen peas - 1lb
Salt to taste


Method:
  • Pressure cook the minced Beef with chilie, turmeric powder and ginger garlic paste for 5 min.
  • Heat 1tbsp of oil over medium heat, season with cumin seeds, red chilies .
  • Add onions, ginger-garlic paste, turmeric, coriander, cumin, chili powders and fry well.
  • Add the tomatoes and cook for 8- 10 minutes, stirring frequently.
  • Now add the frozen peas and cook until tender
  • Dump in the cooked beef and cook well until the juices evaporates
  • Transfer onto serving dish and Garnish with the cilantro leaves.
  • Serve with chapathis


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Ingredients:

Rice Noodles -1 pkt
Green Onions - 1
Garlic (minced) - 1/2 tsp
Green chillies -2
Panang curry paste - 1 tsp
Coconut milk - 1 tsp
Soy Sauce - 1/2 tsp
Salt

Method:
  • Cook the noodles in water by adding salt and oil, drain and keep it aside
  • Heat oil in a wok, add the green onions, garlic and green chillies and saute for few minutes
  • Add a teaspoon of Soy Sauce, panang curry paste, coconut milk and salt
  • Cook well by adding little water
  • Dump in the cooked noodles and saute well


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Ingredients
Eggplant - 1lb
Rice (cooked) - 2 cups
Onions- 2
Tomato -1
Ginger Garlic Paste -1tsp
Chili Powder -1tsp
Corriander Powder - 1 tsp\
Hing - a pinch

Method
  • Heat oil in a pan add onions, greenchillies and fry until they are golden brown
  • Add the ginger garlic paste, tomatoes and fry until the tomatoes are mushy.
  • Dump in all the masala powders, saute well to remove the raw taste.
  • Add the chopped eggplant and fry for 2 min
  • Pour water and cook until the eggplant is tender but not mushy.
  • Mix the gravy with Rice.
Serve it with chips.


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Ingredients

Chicken with bones - 1lb
Onion - 2
Tomato - 1
Powdered clove and cinnamon- 1/4 tsp
Green chillies -3
Chili powder - 1tsp
Coriander powder - 1 tsp
Ginger garlic paste - 2 tsp
Shredded coconut - 1/3cup
Coconut milk - 2 tbsp

Method
  • Heat oil in a pressure cooker add the onions,green chillies, clove cinnamon powder and saute until the onions turn light brown.
  • Add the chopped tomatoes and cook until the are mushy.
  • Dump the ginger garlic paste, chili powder & coriander powder.
  • Blend the shredded coconut into a fine paste in a blender.
  • Add the Coconut paste and coconut milk into the cooking mixture.
  • Pour a cup of water and dump the chicken pieces
  • Cover the cooker with its lid, put the weight.
  • Simmer the flame and cook for 5 minutes.
  • Turn off the flame and let the steam die down.
Serve it with rice.


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Ingredients
chicken with bones - 1lb
Onion - 3
Tomato - 1 big
Powdered clove and cinnamon- 1/4 tsp
Green chillies
Chili powder - 1tsp
Coriander powder - 1 tsp
Ginger garlic paste - 2 tsp
Salt to taste

Method
  • Boil the chicken in a pressure cooker by adding a teaspoon of ginger garlic paste, Chili powder and little water for 5 minutes.
  • Heat oil in a pan add onions, clove cinnamon powder, green chillies and fry well until the onions caramelize
  • Dump the remaining ginger garlic paste and fry well.
  • Add the chopped tomatoes and saute until the tomatoes are mushy and the oil separates from the tomatoes
  • Pour the broth from the cooked chicken from the pressure cooker.
  • Dump the chicken pieces and cook till the oil is separated from the curry.
  • Sprinkle chopped cilantro leaves and turn off the flame.
This goes well with Indian Fried rice which I have posted


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Ingredients
Basmathi Rice - 1 cup
Green Chillies - 4
Onion - 1
Ginger - 1" piece
Garlic Cloves - 3 big
Mint and cilantro leaves - 1 cup
Whole Garam masala
Oil
Salt to taste

Method
  • Soak the rice in water for 5 minutes and strain the excess water by placing the rice in a colander
  • Boil 2 cups of water in a pan.
  • Heat oil in a pressure cooker, add the whole garam masala, ginger, garlic, green chillies and the sliced onions and cook until tender.
  • Dump the mint and coriander leaves and saute.
  • Add the rice and fry for 1-2 minutes.
  • Pour the boiling water into a pressure cooker. Cover the cooker with its lid, put the weight.
  • Simmer the flame and cook for 5 minutes.
  • Turn off the flame and let the steam die down.
Serve this with chicken Sauce


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Ingredients:
Red snapper - 1lb
Turmeric - 1tsp
Onion - 2 big
Tomato - 1 big
Ginger garlic paste -1 tsp
Green chillies -4
red chili powder - 2tsp
Tamarind paste - 1 tsp (mix it with water)
Coconut Milk- 1/4 cup
Cilantro leaves - little

Method:
  • Marinate the fish with turmeric powder.
  • Heat little oil in a pan and add half of the chopped onions
  • When the onions turns brown add half of the chopped tomatoes and fry well until tender and then grind this into a fine paste
  • Heat oil add the rest of the onions and green chillies, Saute until the onions caramelize and then add the tomato.
  • Dump the ground paste and saute them until well combined.
  • Add ginger garlic paste and saute for 2-3 minutes, then add the chili powder.
  • Pour the tamarind juice and Coconut milk, boil the mixture for 5 minutes.
  • Add the marinated fish and boil for 1 minute and switch off the flame.
Can be served with rice.


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Ingredients:

Brown rice - 1 cup
Water
Shredded Coconut - as required
SugarCheck Spelling
Method:
  • Soak the rice in water overnight.
  • Pour water in the idli cooker till the marked line and place the idli plates.
  • Place a wet cheese cloth on the idli plate and spread the soaked rice and cover the rice with the wet cloth and close the idli cooker with its lid and steam it for 15 minutes.
  • Remove the rice and serve with coconut and sugar.


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Ingredients:

Tea powder - 1 tsp
Ginger (crushed)- 1" piece
Powdered Cardamom - 1/2 tsp
Sugar - as needed
Water - 2 cups

Method:
  • Boil the water with a teaspoon of tea, add crushed ginger and boil well for 5 minutes
  • Add Cardamom and sugar.
Serve hot


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Ingredients:

Yogurt - 1 cup
Onion - 1 big
Tomato chopped - 1/2
Green chillies (thinly sliced)
Cucumber - 1/2 cup
Cilantro Chopped - 1/2 cup
salt to taste

Method:
  • Chop the onion, tomato, cucumber, chillies, cilantro and mix it in a bowl.
  • Add the yogurt, salt and mix well.
Serve it with Briyani


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Ingredients:

Vermicelli - 2 cups
Water -4 cups
Onion (thinly sliced) - 400 gm
Green chillies - 3
Tomato (chopped) - 150 gm
Beans - 1 cup
Carrot - 1 cup
Cilantro leaves (chopped) - 1 cup
Mint leaves (chopped)- 1 cup
Ginger garlic paste - 1tsp
Chili powder - 1tsp
Turmeric powder - 1/4 tsp

Method
  • Fry the vermicelli without oil in a pan until golden brown and set aside.
  • Add the beans and the carrot in a microwave safe bowl, pour little water and cook halfway in the microwave for 3-4 minutes. (do not fully cook the beans and carrot )
  • Heat oil in a pan add the onions, chopped green chillies and saute them well.
  • Add the tomatoes and fry until they are mushy, then add the ginger garlic paste and fry for 2-3 minutes.
  • Now add the cilantro and mint leaves and add the (half boiled) carrot and beans.
  • Add chili powder saute for 2 minutes and then add boiling water and turmeric powder.
  • Dump all the Vermicelli, and cover the pan with a lid on, and boil in a medium flame until the vermicelli is tender.
  • When the vermicelli is tender, Increase the flame and cook until the water evaporates.
  • Serve hot with raitha.


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Ingredients:

Urad dal-1/8 cup
Grated coconut - 1/2 cup
Tamarind paste - 1/4 tsp
Dried red chillies - 3
Salt

Tempering:

Oil - 1tsp
Mustard - 1/4 tsp
Urad dal 1/2 tsp

Method:
  • Dry roast the urad dal until golden brown and set aside
  • Blend the coconut, roasted urad dal, dried red chillies & tamarind to a fine paste in a blender 'or' coffee grinder
  • Heat oil in a small pan add the mustard seeds when it splutters add the urad dal and fry
    until golden brown.
  • Dump the contents of the frying pan over the coconut mixture.
Serve with Idlis 'or' Dosas.


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Ingredients:

All purpose flour - 3 cups
Yeast -1 tsp
Butter -3 tsp
Sugar - 1/2 tsp
Salt - 1/2 tsp
Luke warm water - 1 cup

Method:

  • Mix the yeast and sugar, add warm water (do not mix after adding water) and let it stand for five minutes, until it gets frothy.
  • Add the salt to the flour. To this slowly add the yeast mixture and mix the dough until it stops sticking to the fingers.
  • Knead dough on a floured surface ( clean counter top is the best) until smooth, springy and elastic for about 10 minutes.
  • Coat the dough with melted butter and place the dough in a greased bowl, . Cover and let it rise twice it's size in an hour
  • Punch the dough. On floured surface, make the dough into 9 balls , on greased baking sheet sprinkled with flour. Cover and let rise until doubled, 45 minutes to an hour.
  • Bake at 375 F for 20-30 minutes, until the bread is golden brown and sounds hollow when tapped with fingers.
  • Cool the bread in a cooling rack and coat it with oil or butter
This can be served with bhajji


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Ingredients:

Chinese long eggplant - 1
Onion - 1 big
Mustard -1/4 tsp
Urad dal -1/2tsp
Chili powder -1/2 tsp
Coriander powder -1 tsp
Cumin powder - 1/2 tsp
Pepper powder 1/4 tsp
Ginger garlic paste - 1/2 tsp
Oil
Salt

Method:
  • Heat Oil in a pan, add mustard and then add urad dal.
  • Add onions and cook until they are brown and tender, then add the ginger garlic paste.
  • Add all the curry powders, (add little water to prevent the curry powders from burning) Fry well.
  • Add the cut eggplant, and add water to cover the eggplant, and boil them until they are tender.
  • Switch off the flame until all the water has evaporated.
Goes well with Rice


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Dal


Ingredients:

Toor dal -1 cup
Oil
Salt

Tempering:

Mustard -1/4tsp
Urad dal - 1/2tsp
Dried red chillies -2
Hing - 1/8 tsp

Method:
  • Pressure cook the dal adding little oil & salt for 10 minutes. and mash it using a potato masher
  • Heat oil in a separate dish, add mustard seeds, when it pops add urad dal.
  • Add the dried red chillies and hing.
  • Pour the mashed dal to the seasoning and boil well
Serve it with rice and a teaspoon of ghee


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Add Image

Ingredients:

Okra -1lb
Chili powder - 1tsp
Coriander powder -1 tsp
Cumin powder -1 tsp
Salt according to taste
oil - 1-2 tbsp

Method:
  • Heat oil in a pan, add the sliced okra and saute well.
  • Add salt and saute until the okra is no longer sticky.
  • Add all the curry powders and saute after adding a little oil
  • Fry the okra for 5 minutes and switch off the flame
  • This goes well with sambhar rice & curd rice.


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Ingredients:
Yogurt - 3/4 cup
Cooked Rice - 1cup
Cilantro leaves -1/2 cup
Green chillies -2
Salt to taste

Tempering:

Mustard -1/4 tsp
Cumin seeds -1/4 tsp
Urad dal -2 tsp
Dried red chillies -2
Ginger (cut into pieces) -1 inch
hing -1/8 tsp

Method:
  • Mix the rice with yogurt, cilantro,salt & green chillies
  • Heat oil in a pan, then add the mustard seeds when it pops, add cumin seeds & urad dal.
  • When the urad dal turns slightly brown, add the dried red chillies and switch off the flame
  • Now add the ginger and hing.
  • Pour the seasoning to the curd and rice mixture, and mix well.
  • Serve with potato fry or pickle.


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Ingredients:

Raw Rice -1/2 cup
Green gram dal -3/4 cup
water -2 cups
Ghee
Pepper (Freshly crushed) - 3
Pepper (whole) -1/2 tsp
Cumin -1/2 tsp
Ginger (grated)- 1 inch
Cashew nut
Curry leaves
Salt to taste

Method:
  • Combine the dal and the rice, wash it and add 2 cups of water
  • Place the above in a stainless steel container, which can be kept in the pressure cooker
  • Add 1.5 cups of water in the pressure cooker, place the container which has the rice and dal mixture (do not add the rice and dal directly to the pressure cooker cos the mixture will stick to the bottom
  • Pressure cook for 10 minutes (or) 2 whistles in medium flame
  • In a separate pan add the ghee (medium flame) then add pepper,cumin,ginger & cashew saute them till they are lightly brown, then add curry leaves.
  • Pour the cooked dal & rice mixture, mix well and serve hot with sambhar


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Ingredients:

Vermicelli- 1 cup
Onions - 1
Dried red chillies -2
Water - 2 cups
curry leaves - 5
Urad dal -1 tsp
Chana dal- 1tsp
Mustard -1/4 tsp
Salt

Method:
  • Fry the semolina without adding oil in a pan until it turns light brown (medium flame)
  • Heat 1 tbsp oil in a separate pan, add mustard and then add urad dal and chana dal.
  • When it turns light brown add the dried red chillies, curry leaves and onion
  • After the onion turns brown add salt and then add water
  • Once the water starts to boil add the semolina (medium flame) and cover it with a lid
  • When the semolina is tender Increase the flame and cook until the water is evaporated
  • Serve hot


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Ingredients:

Onions -1
Potato -2
Canned mixed Vegetables :1 can (you can also use fresh vegetables like carrot, beans,peas, cauliflower)
Green chillies - 2
Tomato puree - 1/4 cup
Ginger garlic paste -1tsp
Cumin seeds - 1/4 tsp
Butter - 4tbsp
Pav bhajji masala - 2tsp or as per your taste
Salt

Method:
  • Boil the vegetables including potato until mushy consistency
  • If you are using canned vegetables boil the canned vegetables and potato separately
  • Mash all the vegetables using a potato masher
  • Add butter in a nonstick pan, add onions & green chillies
  • Add tomatoes, cook for a while, then throw in the pav bhajji masala and fry it well
  • Once the oil starts separating add a little water
  • Finally add the mashed vegetables and cook for 5 minutes
  • Add the remaining butter
This goes well with pav (buns) & chappati


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Ingredients:

Toor dal -1cup
Tamarind paste -1/2 tsp - 1 tsp
Onion-1
Tomato-1
Okra (you can also use eggplant, drumstick, carrots & pearl onions)
Chili powder - 1tsp
Coriander powder -2tsp
Sambhar powder -1tsp
Cumin powder -1/2 tsp
Salt

Tempering:

Mustard -1/4 tsp
Urad dal -1/2 tsp
Fenugreek seeds -1/4 tsp
Dried red chillies -3
Hing-pinch or 1/8 tsp

Method:
  • Pressure cook the toor dal with few drops of oil and 2 cups of water
  • Add oil, onions in a sauce pan and saute well. Now add the veggies and saute for another 3 minutes
  • Then add the tomatoes and fry for 2 -3 minutes. Pour water and add the chili powder, coriander powder, cumin powder, and cover the sauce pan with a lid.
  • Boil the vegetables until they are tender
  • Pour in the cooked dal, add tamarind paste and mix well
  • Add salt as per your taste, when the sambhar comes to a boil switch off the flame
  • Add oil in a small pan, to it add mustard seeds and when it splutters add urad dal, fenugreek seeds and dry red chillies
  • Switch off the flame then add hing and pour it in the sambhar mix well and serve with it Rice or idli's (Indian rice crepe's)


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Ingredients:
King Fish -2 Thin slices
Chili powder -1tsp
Pepper powder -1/4 tsp
Coriander Powder - 1tsp
Ginger Garlic paste 1/4 tsp
Salt to taste
Lime (optional)
oil - 1-2 tbsp

Method:
  • Wash the fish pieces
  • Add all the curry powders to a small bowl, make a spreadable paste using water
  • Add salt, Ginger garlic paste, lime(optional)
  • Spread the marinade over the fish thoroughly and evenly.
  • Let it marinate for 1 hour in the refrigerator
  • Add 1 tablespoon oil in a pan, and place it in a medium flame.
  • Add the fish and fry until golden brown


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Ingredients:
All purpose flour- 250gm
Brown Sugar - 70 gm
Powdered Cinnamon - 1/2 tsp
Egg -1
Ripened big Banana -3
Salt -1/4 tsp
Baking Soda -1tsp
Baking Powder -1tsp
Vegetable Oil -50 ml
Raisins -30 gm

Method:

  • Preheat the oven to 375 F, line the muffin tins with paper cases
  • Stir together the flour baking powder, baking soda, salt and cinnamon. Set aside
  • Beat the peeled bananas in a moderate speed in a electric mixer until mashed
  • Add egg, sugar and oil
  • Add the dry ingredients and mix gently on low speed
  • Stir in the raisins using a wooden spoon
  • Fill the cups with two -thirds full
  • Bake for 20-25min or until the tops spring back when touched
  • Transfer into a cooling rack






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Ingredients:

Pumpkin -1lb
chilie powder -1tsp
Pepper Powder -1/4 tsp
Dried Red chillies -3
Mustard-1/2 tsp

Method:

  • Boil the pumpkin with salt until tender
  • Pour oil in a pan add mustard seeds dried red chillies
  • Add the boiled Pumpkin and add the curry powder's
  • Saute well for 5 minutes
This goes well with sambhar rice & curd rice


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Ingredients:

Chicken drumsticks -6
Onion thinly sliced -1 
Tomato  diced-1/2
Ginger garlic paste-2 tbsp
Chili powder -1tsp
Pepper powder-1/2 tsp
Coriander powder- 1tsp
Green chillies -4

Method:

  • Cook the chicken with little  water and 1/2 tsp of ginger garlic paste and a pinch turmeric powder for 10 minutes in a pot with the lid on
  • Heat oil in a pan and then add onions, green chillies 
  • Saute till the onions turn light brown after which add the tomato 
  • Add ginger garlic paste, and the curry powder
  • Pour the broth from the cooked chicken into the pan
  • Once the mixture comes to a boil add the chicken 
  • Cook well till the gravy is nice and dry
  • Add coriander leaves to garnish


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Ingredients:

Rava (Sooji) -1 cup
Sugar- 1 cup
Freshly made Pineapple Juice - 2 cups
Pineapple (cut into small peices) -2 cups
Pineapple Essence - 1/2 tsp
Ghee
Cashew nuts and raisins
Cardamom powder-1/4 tsp
Yellow food colour

Method:

  • Fry the Rava (Sooji) in a pan for 3 minutes and cool it
  • Add pineapple juice to a large pan, add the food colour
  • When the juice comes to a boil lower the flame, add the essence and add rava while continuously stirring Tip: do not pour all the Rava at once, it will cause lumps
  • When the Rava is cooked add the sugar,pineapple and ghee stirring continuously
  • Turn off the flame when the ghee is coated
  • Add the cashew nuts and raisans fried in ghee


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Ingredients:

Homemade Milk
Gova - 1 cup
Sugar -2 cups
Water -3 cups
Baking powder -1/2 tsp
All purpose flour - 1/4 cup

Method:
  • Make the gova using 3 Lt Whole milk till all the milk dries out which makes 1 cup of gova
  • Allow the gova to cool. Add the baking powder with the flour and mix well
  • Add the flour to the gova and knead it to a dough consistency
  • leave the dough in a container covered with a wet cloth for 2 hours
  • Make into balls and fry it in a very low flame. the jamuns should take at least 15 -20 min to turn light brown
  • Make the syrup by adding sugar and water and boil it, add the cardamom powder
  • Add the jamuns to the hot syrup, the syrup must be hot while adding the jamuns
  • cool it and serve


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Ingredients:

Basmathi Rice - 2 1/2 cups
chicken - 1 1/2 lb
Ginger Garlic paste -75 gms (for best results use homemade ginger garlic paste)
Mint - 1 bunch
Cilantro -1/2 bunch
Tomato (canned) - 150gms
Green Chillies - 6
Onions - 400 gms
Lime - 1 tbsp
Yogurt - 2tbsp
Whole garam masala
Chili powder - 2 tsp
coriander powder -1 tsp
Salt as per taste
pressure cooker - 5 Lr

For the Masala:
Onion -1 small
Tomato - 1tbsp
Green chillies - 2
Cumin seeds - tbsp
Grind the masala into a fine paste
Method:
  • Wash the chicken and marinate with curd, 1tsp chili powder and salt for 1 hour.
  • Soak the rice in water for 5 min, and stain the rice by leaving it in the strainer for 20 min
  • Heat the pressure cooker add oil, when the oil is hot add the whole garam masala
  • Add the onions and slitted green chillies and saute it till the onion is cooked well then add the ground masala.
  • Add tomatoes and cook for 5 min, then add ginger garlic paste can saute for 2 min.
  • Add chopped mint and cilantro leaves, add the marinated lamb, salt
  • Pour 1 cup of water and cook in the cooker for 5 min in medium to low flame
  • Open the pressure cooker when the pressure is released
Tip: The ratio of rice to water is 1:2, I have used 21/2 cups of rice so I need 5 cups of water. I have already added 1 cup of water to cook the chicken and the chicken gives out broth from the bones so there will be more than 1 cup of broth. Drain all the broth in a separate bowl and measure the broth Eg: if there is 2 cups of broth add 3 cups of water to make total of 5 cups
  • Pour the 5 cups of (water and broth) in the pressure cooker and wait till its boiled well
  • Add the rice to the boiling broth, lower the flame
  • Add lime, chili powder, coriander powder
  • salt as per your taste
  • close the cooker add the weight when the steam comes, and cook for 5 min or wait for 2 whistles and switch of the flame
  • leave the Briyani in the cooker for 10 min, till all the steam is released
  • pour the Briyani in a large container add 1 teaspoon of ghee and mix well and its good to go


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Ingredients:

Potato 1/2 lb
Chilie powder -1tsp
Pepper 1/8 tsp
Oil - 1-2 tbsp
Mustard 1.4 tsp
Salt

Method:

  • Peel and boil the potatoes until tender
  • Add oil in a pan add mustard when it splutters add the boiled potatoes
  • Add salt chilie powder, pepper powder and fry well


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Ingredients:

Cooked rice -2 cups
Mustard - 1/4 tsp
Onion -1 Small (lime size)
Green chillies -2
Homemade ginger garlic paste - 1 tsp
Turmeric powder -1/4 tsp

Method:

  • Pour oil in a pan and add mustard, cut Green chillies and onions and saute well
  • Add the ginger garlic paste and saute for 2 minutes and add the turmeric powder and add little water and bring it to a thick sauce consistency
  • Mix it with rice and serve


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Ingredients:
Bold
buttermilk -500ml
Toor dal - 1 tbsp
Rice -1/2 tbsp
pepper corns - 5
cumin - 1 tbsp
Frozen Coconut -1 tbsp
Green chillies -3
Okra -1/2 lb
Mustard -1/4 tsp
Turmeric powder -1/4 tsp

Method:

  • Soak the toor dal and rice in water for 30 minutes
  • Grind the cumin, pepper, green chillies and coconut into a smooth fine paste by adding water
  • Add oil in a vessel pour the cut okra and saute it for a while and add water, turmeric powder and boil until the okra is tender
  • Whisk the buttermilk with salt
  • Add the ground paste to the okra and then add the buttermilk
  • Switch off the flame when the buttermilk is come to a boil (do not over boil)


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Ingredients:

Onion -1.5 lb
Tomato -1/2 lb (or) add 100 gm of canned tomato
Dried red chillies -5 or as per your taste buds
Salt
Mustard
Urad dal
Curry leaves

Method:

  • pour oil in the pan and add the cut onions and add salt and saute until the onions are cooked well
  • Grind the red chillies in the coffee grinder or mixie & add it to the onions
  • Add the tomatoes and cook well
  • Cool the mixture and grind into a paste
  • Add oil in a pan and add mustard when it splutters add the urad dal and add it to the prepared chutney and mix well
  • It goes well with dosa, idli & uthappam


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Ingredients:

Idli Rice -3 cups
Raw rice -1 cup
Urad dal -1 cup
Fenugreek seeds 1/2 tsp
salt to taste



Method

* Soak the rice for 5 to 6 hours with fenugreek seeds and soak the urad dal for 1 to 2 hours, soak rice and urad dal separately
* First grind the rice to a fine paste by adding water occasionally
* Then add soaked urad dal and grind till fluffy, for best results use cold water
* Mix the rice batter and urad batter by adding salt
* Pour the batter in a deep container for the batter to rise and not overflow
* Store it in a warm dry place, you can also keep it in the oven
* Leave the batter for 12 hours or till till the batter is risen




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