BUTTER CHICKEN

Butter Chicken

Ingredients

• Boneless Chicken-1/2 K (Cut Into Strips)
• Cumin Seeds-1/2 Teaspoon
• Chopped Onion-1 Big
• Ginger Garlic Paste-1 Tablespoon
• Green Chilly-2
• Chopped Tomato-1
• Nuts-12-15
• Kashmiri Red Chilly Powder-1 Tablespoon (Up To Your Spice Level)
• Coriander Powder-2 Tablespoon
• Kasoorimethi(Dried Fenugreek Leaves)-1 Teaspoon
• Ketchup-2 Tablespoon
• Fresh Cream-1/2 Cup
• Garam Masla-1/2 Teaspoon
• Salt-As Needed
• Oil-3 Tablespoon (For Frying)
• Butter-1 Tablespoon
• Chopped Coriander Leaves-As Needed

For Marination

• Ginger Garlic Paste-1 Tablespoon
• Kashmiri Red Chilly Powder-1 Tablespoon (Up To Your Spice Level)
• Coriander Powder-1 Tablespoon
• Salt –As Needed

Method

STEP-1

Cut chicken into thin slices and apply ginger garlic paste, red chilly powder, coriander powder and salt.

STEP-2

Marinate for 1 hour and shallow fry in oil and set aside.

STEP-3

 In that fried oil add, cumin, onion and ginger garlic paste. Saute it.

STEP-4

Then add spices (red chilly powder, coriander powder and kasoorimethi)tomatoes, cashew nuts and cook covered with little water till everything is mashed up.

STEP-5

Then put it in a blender with enough water and make a paste.

STEP-6

Heat butter in a pan and pour the grinded paste along with 2 cups water.

Cook on medium flame.

STEP-7

Then add ketchup and fresh cream. Mix well.

STEP-8

Finally add chicken pieces along with gram masala and cook for 5 minutes in medium flame.

Sprinkle chopped coriander leaves.

MUTTON MASALA

Mutton Masala

Ingredients

• Mutton-1/2 K
• Sliced Onion-2
• Pepper Powder-1/2 Teaspoon
• Coriander Powder-1 Teaspoon
• Chopped Coriander Leaves-As Needed
• Coconut Oil-2 tablespoon
• Salt-As Required

For Marination

• Red Chiily Powder-1 Teaspoon
• Pepper Powder-1 ½ Tablespoons (Up To Your Spice Level)
• Turmeric Powder-1/2 Teaspoon
• Coriander Powder-2 Tablespoon
• Yogurt-1 ½ Tablespoon
• Garam Masala-1 Teaspoon
• Fennel Seed Powder-1/2 Teaspoon
• Salt-As Needed

Method

STEP-1

Marinate the mutton with ingredients listed under “for marination”. (1 hour)

STEP-2

Take a pressure cooker, put marinated mutton along with ¼ cup of water and pressure cooks this till done. Set aside.

STEP-3

In a pan, pour coconut oil and add the onions. Saute it till onions become soft.

STEP-4

Then add ½ teaspoon pepper powder, 1 teaspoon coriander powder and salt. Saute it for another 2 minutes

STEP-5

Add the cooked mutton pieces and pour some water. Cook it for some time.

STEP-6

Add coriander leaves.

MANGO CHAMMANTHI/MANGA CHAMMANTHI/RAW MANGO CHAMMANTHI

Mango Chammanthi/Manga Chammanthi/Raw Mango Chammanthi

Ingredients

• Raw Mango-2 Medium Size
• Shredded Coconut-1 Cup
• Whole Red chilly-6-7(Up To Your Spice Level)
• Salt-As Needed

For Seasoning

• Coconut Oil-1 Tablespoon
• Mustard Seeds-1/2 Teaspoon
• Curry Leaves-1 String

Method

STEP-1

Grind the raw mango with red chilly, shredded coconut and salt.

For Seasoning

STEP-2

Pour coconut oil into the pan and splutter mustard seeds.

STEP-3

Add curry leaves

STEP-4

Then mix the with grind mango.

GINGER CHICKEN

Ginger chicken

Ingredients

• For marination
• Pepper powder-1 ½ tablespoons (up to your spice level)
• Soya sauce-1 teaspoon
• Lime juice-1 ½ tablespoons
• Salt –as needed

For grinding

• Onion-3
• Ginger-1 (3 inch piece)
• Garlic-4-6

Other Ingredients

• Chicken-1/2 k
• Red chilly powder-1 tablespoon (up to your spice level)
• Green chilly-2 (slit)
• Soya sauce -1/2-1 teaspoon
• Ketchup-2 tablespoon
• Cornflour-1 ½ tablespoon
• Capsicum-1/4 cup

Method

STEP-1

Marinate the chicken with ingredients listed under “for marination”. (Pepper powder, soya sauce, lime juice and salt).

Set aside for 1-2 hours.

STEP-2

In a blender, put onion, garlic and ginger and make a paste. Set aside.

STEP-3

Heat oil in a pan and add the marinated chicken and fry it and set aside.

STEP-4

In same pan over medium heat, cook ginger, onion, and garlic paste stirring until raw taste goes out. Add green chilly, red chilly powder and a teaspoon of soya sauce; cook over medium heat.

STEP-5

In bowl mix corn flour and ¼ cup water.

Pour the corn flour mix to the pan and cook until thick, 3 to 4 minutes.

STEP-6

Add chicken and mix well.

Finally add ketchup and capsicum. Cook for 2-3 minutes on high flame.

ONION CHUTNEY/ONION CHAMANTHI

Onion chutney/onion chammanthi

Ingredients

• Coconut Oil-2 Tablespoon
• Shallots-1 Cup
• Red Chilly Powder-1 Tablespoon (Up To Your Spice Level)
• Coriander Powder-2 Tablespoon
• Mustard Seeds-1 Teaspoon
• Urad Dal-2 Teaspoon
• Whole Red Chilly-1-2
• Curry Leaves-1 String
• Tamarind –Small Piece
• Salt-As Required

Method

STEP-1

Mix red chilly powder and coriander powder in a bowl. (By adding little water)Set aside.

STEP-2

Heat 2 tablespoon of oil, add mustard seeds, when it splutters, add urad dal, red chillies and curry leaves. Saute until dal turns light brown.

STEP-3

Then add red chilly coriander paste. Sauté until the raw smell of masala goes out.

STEP-4

Add shallots and saute until it soft.

Then add the tamarind piece and saute it for 1 minute.

STEP-5

Leave it to cool. Then grind everything together to a smooth paste adding salt and enough water.

Onion chutney is a great accompaniment to idli and dosa

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PINEAPPLE PACHADI

Pineapple Pachadi

Ingredients

• Pineapple Chopped - 1 Cup 
• Chilli Powder - 1 Teaspoon
•  Turmeric Powder - 1/4 Teaspoon
• Curd - 1/4 Cup
•  Greenchilly Chopped-1
• Sugar -1 Tablespoon

For Grinding 

• Grated Coconut -1/4 Cup 
• Cumin Seeds(jeerah) - 1 Teaspoon 

For Seasoning 

• Coconut Oil - 2 Teaspoon
• Mustard Seeds - 3/4 Teaspoon
• Red Chillies - 2
• Curry Leaves – 1 String 

Method

STEP-1

Grind coconut and cumin seeds to a fine paste and keep it aside.

STEP-2

Cook pineapple with enough water adding salt, turmeric powder, sugar, green chilly and chilli powder.

Add 1 teaspoon of sugar and check whether it is sufficient. If not, you can add some more sugar.

STEP-3

Once pineapple becomes soft, add the ground coconut paste and cook till the raw smell of the coconut goes and all the water evaporates.

STEP-4

Add whisked curd, mix well and switch off the flame. Do not boil after adding curd.

STEP-5

For seasoning

Heat oil in a pan and splutter mustard seeds.

Add dry red chillies and curry leaves and pour this seasoning over the dish.

Pineapple pachadi is ready to serve.

SHAHI PANEER

Shahi Paneer

Shahi paneer is a preparation of paneer in thick gravy made up of cream, tomatoes and spices. It is mainly eaten with roti, naan, rice, and other breads. Paneer is the word for cottage cheese, and shahi is the term for royal.

Ingredients

• Oil-3 Tablespoons
• Paneer -1 1/2 Cups Cubed
• Cashew Nuts-14
• Cumin Seeds (Jeera) - 1 Teaspoon
• Asafetida -A Pinch
• Bay Leaf-1
• Coriander Powder -1 Tablespoon
• Turmeric -1/4 Teaspoon
• Red Chili Powder-1/4 Teaspoon (As Per Your Spice Level)
• Yogurt-1/2 Cup
• Sugar-1/2 Teaspoon
• Salt-As Required
• Garam Masala-1/4 Teaspoon
• Chopped Coriander Leaves-Few

For Tomato Puree

• Tomatoes -2
• Green Chili-1
• Ginger-1 Small Piece

Method

STEP-1

Slice paneer into 3/4 inch cubes. Keep aside.

STEP-2

Puree tomatoes, green chili and ginger. Keep aside.

STEP-3

Grind cashews into powder-like consistency. Keep aside.

STEP-4

Add oil in a pan, over medium heat. Shallow fry paneer cubes till they turn slightly brown. Remove from pan and place over paper towels to absorb excess oil.

STEP-5

Increase heat to medium-high and add cumin seeds to the oil and as they crack, add asafetida and bay leaves. Stir for a few seconds.

STEP-6

Add tomato puree, coriander powder, turmeric and red chili powder. Cook the mixture, stirring occasionally for 2-3 minutes. It will reduce to half its volume and start separating from the oil.

STEP-7

Add sugar, cashew powder and yogurt. Cook for another minute then add 1 cup of water and salt and bring to boil.

STEP-8

Add paneer and cover the pan. Simmer for a few minutes over medium-low heat, till gravy is slightly thick in consistency.

STEP-9

Remove from heat, add garam masala and chopped coriander leaves. Mix gently, cover the pan and let it sit for a couple of minutes.

Serve hot.

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MAMBAZHA PULISSERI

Mambazha Pulissery

Mambazha pulissery is a traditional sweet and sour ripe mango curry.

Ingredients

• Mango - 2 Small (1 Cup Chopped)
• Water - As Required 
• Salt - To Taste 
• Green Chillies-2
• Turmeric Powder - A Pinch
• Red Chilli Powder - 1/2 Tsp

To Grind

• Grated Coconut-1/2 Cup
• Sour Yogurt-1 Cup (Stirred Well)
• Cumin Seeds-1/2 Teaspoon

To Temper

• Coconut Oil -2 Teaspoon
• Mustard Seeds-1 Teaspoon
• Whole Dry Red Chilies-2
• Curry Leaves-1 Sprig

Method

STEP-1

Grind all the ingredients listed above ‘To Grind’ without adding water into a fine paste.

Set aside.

STEP-2

In thick bottomed vessel, add mangoes along with turmeric powder, red chilly powder, salt and little water.mix well.

Let the mangoes turn soft but make sure its not mushy.

STEP-3

Add the grounded coconut paste to the boiling mango and mix well.

Cook in low flame for at least 3-5 minutes until raw smell of coconut mixture leaves, add required salt.

 Keep stirring to avoid curdling.

STEP-4

In a frying pan, heat the oil and add the mustard seeds.

When these start to splutter, add the rest of the seasoning ingredients and fry till the chilies turn dark brown.
STEP-5

Pour the seasoning to the pulissery and cover the dish for 10-15 minutes. Let the flavor set.

Note

If the mango is not that ripe then you can add sugar. 

MULAKUSHYAM

Mulakushyam

Mulakushyam is a simple and time saver curry recipe with a distinct taste.

Ingredients

• Toor dal-3 tablespoon
• Tomato-1(cubed)
• Onion-1(cubed)
• Drumstick-1 (peeled and cut into 2-inch slices)
• Winter melon- ½ cup(cubed)
• Green Chilly-4
• Turmeric powder - ¼ teaspoon
• Chilly powder – ½  teaspoon
• Salt –as needed
• Coconut Oil - 1 tbsp
• Curry leaves-1 string
• Salt to taste

Method

STEP-1

Cook Toor Daal along with tomato,onion,drumstick,green chilly,turmeric powder,red chilly powder,salt and enough water in a pressure cooker for 3 whistle.

STEP-2

When it cooks well, add coconut oil and curry leaves.

Serve hot with Rice.

SCRAMBLED EGG

Scrambled Egg

Scrambled eggs are a dish made from whites and yolks of eggs (usually chicken eggs) stirred, beaten, and cooked together typically with milk and butter and variable other ingredients. Only eggs are necessary to make scrambled eggs, but very often other ingredients such as water, milk, butter, cream or in some cases vegetables may be added. The French Scrambled Eggs include grated cheese all the time, it is not necessary for scrambled eggs. Here I used two vegetables onion and tomato.

Ingredients

• Oil-2 Teaspoon
• Chopped Onion -2
• Chopped Tomato-1
• Green Chilly ( Slit)-4
• Red Chilly Powder-1/4 Teaspoon
• Egg -5
• Pepper Powder-1 Tablespoon
• Salt – As Needed
• Curry Leaves- 1 String

Method

STEP-1

Crack eggs.

STEP-2

Season with salt and pepper powder. Set aside.

STEP-3

Warm up skillet over moderate heat, pour oil. Saute curry leaves along with onion and green chilly.

STEP-3

And chopped tomato and red chilly powder, fry tomatoes together with onion for 3 minutes.

STEP-4

Add egg mix. Using spatula scramble eggs and start mixing content of the skillet to fry it evenly.

EASY CHICKEN FRY

Easy Chicken Fry

Ingredients

• Chicken-1/2 K
• Kashmiri Red Chilly Powder-3 Tablespoon
• Turmeric Powder-1/2 Teaspoon
• Salt- As Needed
• Vinegar-1 Teaspoon
• Oil-For Frying
• Green chilly-For Garnishing

Method

STEP-1

Marinate the chicken with kashmiri red chilly powder, turmeric powder, vinegar and salt for a minimum of half an hour.

STEP-2

Shallow fry in oil . Fry till the chicken is tender and it gets a reddish brown colour.(in medium flame).Fry green chillies in that same oil.

Kashmiri chicken

Ingredients

• Finely Chopped Onion-3
• Tomato (Medium Size)-3 (Make A Paste)
• Kashmiri Whole Chilly-6-7(Soaked Overnight and Make a Paste)
• Kashmiri Red Chilly Powder-1 1/2 Teaspoon
• Coriander Powder-2 Teaspoon
• Turmeric Powder-1/4 Teaspoon
• Ginger Paste-1/2 Teaspoon
• Garlic Paste-1/2 Teaspoon
• Jeerah (Small)-A Pinch
• Garam Masala-1 Teaspoon
• Nuts Paste-2 Teaspoon
• Kismis Paste-2 Teaspoon
• Chopped Coriander Leaves-As Needed
• Fried Nuts and Kismis –For Garnishing
• Oil-For Frying

For Marination

• Chicken-1k
• Jeerah (Small)-A Pinch
• Kashmiri Red Chilly Powder-3 Teaspoon
• Coriander Powder-3 Teaspoon
• Turmeric Powder-1/2 Teaspoon
• Ginger Paste-2 Teaspoon
• Garlic Paste-2 Teaspoon
• Egg (Beaten)-1
• Garam Masala-1 Teaspoon
• Salt-As Needed

Method

STEP-1

Marinate the chicken for 1 hour with the ingredients of “for marination”.

STEP-2

In a kadai, half cook the marinated chicken (in medium flame).

STEP-3

Take the chicken pieces out and fry in oil. (Keep the gravy aside)

Keep the fried chicken pieces aside.

STEP-4

Take another kadai, pour the same fried oil. Then saute onions until it become golden brown.

STEP-5

Add ginger garlic paste, saute again

STEP-6

Then add tomato paste saute for 2 minutes.

STEP-7

Add spices. (Turmeric powder, whole red chilly paste, coriander powder, kashmiri red chilly powder, garam masala and jeerah).Mix well. Cook until oil is released from the masala.

STEP-8

Add kismis paste and mix well.

STEP-9

Then add chicken gravy (already kept) along with fried chicken pieces and ½ cup of water.

Cover the kadai and cook in medium flame until the gravy thickens.

STEP-10

Add nuts paste and coriander leaves. Cook for 2 minutes.

Garnish with fried nuts and kismis.

Serve hot.