Chicken Fingers In Microwave

INGREDIENTS:
Chicken (200gms).

Oil and Butter (1 TBs each).
Chopped onions (1).
Chopped green chilies (4).
Maida (2 TBs), Milk or Beaten yogurt (1/2 cup).
Bread crumbs (2 TBs).
Red chili powder and Black pepper powder (1/2 Tsp).
Salt to taste.
Egg white (1).

PROCEDURE:
Mix chicken, oil ginger paste in a covered microwave bowl and cook it for 5 minutes.
Now remove the chicken, cut them into tiny shredded, discard bones if any.
Now mix butter, onions, chilies, maida (1 TBs) and microwave it for 1 minute, not more else butter will burn out.
Mix yogurt and cook for another minute.
Now mix all the other ingredients and mix well and shape and roll them into fingers.
Now make a batter of egg white, salt and pepper powder.
Now dip the fingers into batter, wrap with maida and crumbs keep aside.
In microwave non-stick tawa pan heat little oil in higher grill rack for 10 minutes, change side and grill for another 5 minutes.
You will find a pleasant aroma lingering around.
And chicken fingers turning to golden brown.
Serve with sauce or white mayonnaise.

Instant Rawa Idli

INGREDIENTS:
Semolina / Rawa Suji (1 cup).

Yogurt (1 cup).
Water (1/2 cup).
Mitha soda (1/2 tsp).
Oil (1 TBs).
Salt to taste.

PROCEDURE:
Roast rawa suji and allow it to cool.
Now add yogurt, water and soda mix well and keep aside for 10 minutes.
Grease bowl with oil and pour batter into them.
Steam idlis and check after 10 minutes, if they are cooked.
Serve with chutney and enjoy instant rawa idli.

Ber / Kul r Chutney / Berries Chutney

Saraswati Puja special.

INGREDIENTS:
Goose Berries (250gms).
Salt to taste.
Mustard seeds (a pinch of).
Dried red chilies (2).
Cumin powder (1 Tsp).
Sugar (1 cups).
Oil (2 TBs).

PROCEDURE:
Neatly wash off the gooseberries, now temper little mustard and dried chili in oil, and saute them berries golden brown with salt and stir well,  add cumin powder and saute well, now add water say about 2 cups, and close the lid allow it to boil.
As berries start boiling, and turns soft, add sugar and cook till a sugary and sticky base is formed.
The juice extracted from berried is sticky, and that enhances the taste of gooseberry chutney.

Khasta Kachori

INGREDIENTS:

For dough:
Maida (2 cups).
Salt to taste.
Ghee (3-4 TBs).
For Filling:
Moong dal (1 cups).
Ginger paste (1 Tsp).
Chilies chopped (2-3).
Salt to taste.
Garam masala powder (1 Tsp).
Dried mango powder (1 Tsp).
Besan (2 TBs).
Oil for frying.
Cumin seeds (1 Tsp).

PROCEDURE:
Knead dough soft with maida, salt, ghee and little water. Divide into small dumplings, and cover them with dabbed cloth.
Heat oil (2 TBs) in a pan and add cumin seeds and saute well, now add moong dal, ginger paste, chilies, garam masala powder, dried mango powder, besan and saute well, now cool it and make small dumplings.
Now roll each dough to 50cm, now add the filling dough inside it and cover with maida.
Now press at center with finger tips to flattern it.
Heat oil in a pan, oil should be in slow flame, add kachoris and fry them, the oil gets heated along with the kachoris, the kachoris get fluffy and crispy.
Hence our kasta kachori is ready.

Hariyali Pakoda / Green Fritters

INGREDIENTS:
Chopped spring onions (2 cups).

Chopped coriander (1 cup).
Chopped spinach (2 cups).
Chopped onions (1).
Chopped chilies (2).
Salt to taste.
Baking powder (a pinch of).
Besan (1/2 cup).
Oil for frying.

PROCEDURE:
In a big bowl mix all the ingredients, except oil and knead well , now heat oil and drop small small dumplings and fry them golden brown.
Now remove them from oil in absorbent paper and later serve them with steaming cup of tea and enjoy the healthy greeny pakoda.

Egg Salan

INGREDIENTS:
Grated onions (1 cup).
Grated tomatoes (1/2 cup).
Tamarind pulp (1/4 cup).
Salt, Sugar to taste.
Ginger Garlic paste (1 TBs).
Green chilies (4-6).
Red chili powder (1 TB), Turmeric powder (1 Tsp).
Garam masala powder(1 Tsp).
Oil (3 TBs).
Cumin seeds, Dried red chilies. 

PROCEDURE:
Temper oil with cumin and dried red chilies and saute onions to golden brown, now add salt, tomatoes cook till oil leaves the walls of pan, now add tamarind paste, cut chilies, sugar, ginger garlic paste, green chilies and allow it to cook, add chili powder, turmeric powder and garam masala powder and saute till golden brown, add little water for gravy and saute well.
Now add cut boiled eggs and saute for 2 more minutes, off the flame, garnish with corainder and serve.

Kashmiri Matar Paneer

INGREDIENTS:
Paneer (250gms) diced.

Chopped onions (2).
Chopped tomatoes (2).
Chopped capsicum (1).
Ginger paste (1 Tsp).
Green peas (1 cup).
Paste made by (1 Tsp chili powder+1 Tsp turmeric powder+1 Tsp jeera powder+1 Tsp cumin powder) with little water.
Garam masala powder (1 Tsp).
Ghee (1 Tsp).
Pineapple grated (1/2 cup).
Sauted Cashew and raisins.
Oil (2 TBs).
Cumin seeds(1 Tsp).
Bay leaves (2).

PROCEDURE:
Heat oil  in a pan add cumin, bay leaves, and saute onions golden brown, add capsicum and saute them, add tomatoes,pineapple, salt and saute them till oil leaves the walls of pan, add the paste and ginger paste along, saute till all paste is cooked well and oil leaves the walls of pan, add water for gravy add green peas and cook in closed till it boils.
Now add diced paneer, and allow the gravy to cook for 2 more minutes, add ghee and garam masala and off the flame.

Puli Pithe / Pither Kheer

INGREDIENTS:

Milk (2 liter).
Riceflour (500 gms).
Chach made of coconut scrapping, jaggery.
Salt a pinch of.
Palm Jaggery (250 gms).
Water (2 cups).

PROCEDURE:
Heat water in a wok and add salt and as it begins to boil, off the flame and add rice flour and keep stirring slowly and then vigourously, keep on adding four till it forms a tight dough.
Now before the dough cools and dries make small sumplings and add stuff chach, give them a shape of semi circle and keep aside, repeat the process till all flour is completed. Our pulli pithe is semi done.
Now meanwhile heat milk in a pan and allow it to thicken, as it gets thicken add the above prepared pithe to the milk and allow it to cook till all the pithe is cooked, check on, meanwhile add jaggery to the milk and stir well, so that jaggery melts.
As our pithe is cooked, in a small bowl, make a paste with 1TBs of riceflour with little lukewarm water and add it to the kheer and stir well, so that kheer gets thicken well and aroma of riceflour and jaggery lingers around.
Off the flame.
Serve and enjoy pulli pithe.

Bhaja Pithe / Fried Monng Pithe

INGREDIENTS:
Moong dal (200gms).
Salt to taste.
Jeera powder (1 TBs).
Peeled Sweet potato (200gms).
Perboiled Riceflour (2 cups).
Oil for frying.
Liquid jaggery (1/2 cup).
For Chach:
Coconut scrapping.
Jaggery.
Cream.

PROCEDURE:
Saute roast moong dal to golden brown, and add to pressure cooker, add sweet potatoes, salt, turmeric powder, chili powder and jeera powder and add very little water and pressure cook it for 2 whistles, do not add excess water.
Prepare chach my heating jaggery, and by adding coconut scrapping and cream to it.
As its boiled, with a spatula mash them and add liquid jaggery, rice flour till it forms a tight dough.
Make small small dumplings and insert chach into it like stuffing, give them a shape of semi-circle and keep aside.
Stuff them as soon as possible before the dough cools and dries.
Heat oil in a pan and deep fry them till golden brown and remove them in newspaper to dry up and enjoy with liquid jaggery

Fried Chena/Paneer Dum

INGREDIENTS:
Paneer made by collecting the solid contents from milk (1 litre).

Salt to taste. 
Cumin seeds(1 Tsp), Tomatoes paste (1/2 cup).
Potatoes boiled and cut (2-3).
Red chili powder (1 Tsp), Turmeric powder (1 Tsp).
Garam masala powder(1 Tsp), Jeera powder (1 Tsp).
Ginger paste (1 Tsp).
Oil for frying.

PROCEDURE:
Neatly cut the solid paneer and fry them golden brown.
Now in a pan add oil, potatoes, tomatoes paste, chili powder, turmeric powder, garam masala powder, jeera powder, fried paneer and ginger paste and place the pan in simmer mode for 30minutes. Allow it to cook till all ingredients are cooked up, off the flame and let it be for 10 more minutes.
Now slowly open the lid and stir well and enjoy the awesome dum paneer.

Cheese Stuffed Paneer Fritters

INGREDIENTS:
Diced cheese cubes (10 pieces).

Grated cheese.
Cornflour.
Salt and Blackpepper powder.
Oil for frying. 

PROCEDURE:
Slit paneer in between and stuff cheese in it, and now keep them aside.
Now make a paste of cornflour and salt and heat oil in a pan.
Now dip the stuffed paneer cubes in cornflour and fry them golden brown and keep aside.
Again dip them in cornflour paste and again fry them well.
The cheese melts and stick to paneer and its awesome taste twists inside ones mouth.
Serve them with sauce and enjoy the paneer fritters.

Brinjal / Begun r Chochori / Baingan Curry

INGREDIENTS:
Brinjal cut into pieces (1).
Salt to taste. 
Chopped onions and chopped tomatoes (1 cup each).
Mustard seeds(1/2 Tsp).
Dried red chilies (2-3), Bengal gram and Urad dal (a pinch each).
Curry leaves (2 bunches).
Garlic paste and Ginger paste (1 Tsp each).
Chopped coriander for garnish.
Turmeric (1/2 Tsp), Chili powder (1 Tsp), Garam masala powder (1 Tsp).
Oil for cooking.

PROCEDURE:
Heat oil and pop in some mustard seeds, dried red chilies, bengal gram and urad dal and allow them to pop up, now add chopped onions and saute them golden brown.
Now add chopped tomatoes and pinch of salt and cook till all ingredients gets cooks up well and oil leaves the walls of pan.
Now add garlic paste, ginger paste and saute them, add turmeric powder, chili powder and saute them well.
As the ingredients are cooked up well, add brinjal pieces to the pan and add salt and saute well and close the lid and allow it to cook it till all ingredients are cooked up well.
Slowly remove the lid and stir occasionally, now as you find all ingredients got cooked add 1 Tsp of ghee stir well and off the flame.
Garnish with coriander and enjoy the curry be it with poori, chapati or rice. Enjoy its awesome taste.

Pathisapta......Sankranti Special

INGREDIENTS:
Suji (1 cup).

Milk (2 cups).
Maida (1/2 cup).
Sugar (1/2 cup).
Oil for frying.
For Filling:
Coconut scrapping (1 cup).
Khoya kheer(1/2 cup).
Jaggery (1/2 cup).


PROCEDURE:
Marinate suji and milk till suji gets softer.
In the meanwhile prepare chach by heating coconut scrapping, with gud and khoya kheer and let it get cooked till all water is evaporated and a solid is formed.
As suji gets softer add maida and sugar and mix well.
Do not marinate after adding sugar.
Now spread the batter like dosa on a pan and stuff  at center with the chach above prepared.
Now fold them and prepare the patisapta.
Our pathisapta is ready to be served and enjoyed to the fullest at this season of winter.

Malai, Makhmali Kadai Paneer

INGREDIENTS:
Diced paneer (300gms).

Diced onions (2).
Diced tomatoes(2).
Diced capsicum(1).
Diced Baby corn(4-5).
Ginger paste (1 TBs).
Grind onions(1) and charmagaz (1 TBs).
Oil (2 TBs).
Salt to taste, Coriander powder (1 Tsp), Garam masala powder (1 Tsp).
Dried red chili (2).
Cream (1 cup).
Red chili powder (1-2 Tsp), Turmeric powder (1/2 Tsp).

PROCEDURE:
Heat half of oil in a pan and saute all the vegetables golden brown, remove and keep aside.
In the same pan add remaining oil and pop in dried chilies, and then the onion and charmagaz paste, add ginger, chili powder, turmeric powder and saute well, add coriander powder and garam masala powder and saute till oil leaves the walls of pan. Cook till all ingredients gets cooked up and oil leaves the walls of pan.
Now add cream, fried veggies, paneer slices and saute well till all ingredients gets cooked up well. Now add ghee and off the flame. Garnish with coriander and chopped green chilies.
You will obtain a creamy, velvety texture and taste of the above recipe.

Kashmiri Mutton RoganJosh

INGREDIENTS:
Mutton (500gms) cut to small pieces.
Salt to taste.
Chopped tomatoes (2).
Chopped onions (2).
Yogurt (1 cup).
Ginger paste (1 TBs), Garlic paste (1 Tsp).
Fennel seeds (1 Tsp).
Chopped green chilies.
Cinnamon (3-4), Cloves (3-4), Cardamom (1 inch long 2-3 sticks).
Red chili powder (1 TBs), Turmeric powder (1 Tsp).
Kashmiri chili powder (1 Tsp).
Oil.
Coriander for garnish

PROCEDURE:
Pressure cook mutton with salt till cooked
Heat oil in a pan add fennel seeds, cinnamon,cloves and cardamom as they pop up add chopped onions, and saute them golden brown, now add mutton and fry them till golden brown, now add chopped tomatoes, ginger paste and garlic paste, now add salt and saute till oil leaves the walls of the pan.
Now add chopped green chilies, chili powder, turmeric powder, kashmiri mich and saute well, add yogurt and mutton stock or 2 cups of water and cook till tender soft.
You will find a red coloured  gravy with tempering aroma lingering around. Garnish with coriander.
Our Kashimiri Mutton Roghan Josh is done and ready to be followed with roti, paratha, naan or rice.

Malai Kofta.

INGREDIENTS:
Paneer homemade out of a litre milk.
Salt to taste.
Red chili powder, Turmeric powder,
Garam masala powder.
Onions (2), Cashew nuts.
Ginger paste (1 TBs).
Oil.
Cashew cream(1 TBs).
Green chilies (2-4).

PROCEDURE:
In a big bowl mix paneer withsalt, chili powder and mix well.
Make dumplings out of them and insert cashews between the balls.
Now coat the balls with maida and fry them golden brown.
Boil onions and grind them to paste.
Heat about 2 TBs of oil in a pan and add boiled onion paste, ginger paste and stir well.
Add curd and saute till oil leaves the walls of pan. Now add fried balls, cream and stir well.
Add little of chili powder it adds a brilliant colout to the white gravy, as oil leaves the walls of pan and our contents gets cooked up, add fried kofta balls and stir and off the flame.
Garnish. serve and enjoy.

Oats Kheer.

INGREDIENTS:
Oats (3 TBs). 

 Sugar (3 TBs).
Milk (3 cups).
Ghee (1 Tsp).
Dry fruits for garnish.

                                           

PROCEDURE:
Heat ghee in a big pan and saute oats well, now add milk and allow them to boil. Now as they boil up oats gets cooked and as they get boiled, add sugar and stir well.
Now as sugar melts, and milk gets thicken up add dry fruits and off the flame.
Serve it in a bowl and garnish with dry fruits.
Enjoy the goodness and greatness of oats kheer.

Prawn Fried Balls

INGREDIENTS:
Prawns (250gms) neat and cleaned.
Salt to taste.
Finely chopped onions(1).
Finely chopped green chilies.
Chopped Ginger (1 TBs).
Garlic paste (1 Tsp).
Oil for frying.
Black pepper powder.
Chopped coriander.

PROCEDURE:
Grind prawns to paste. Now add salt, onions, green chilies, ginger, garlic, black pepper and coriander and mix well along with the prawn paste.
Now heat oil well in a pan and as oil is heated well. Make small small dumplings and fry them golden brown. Now remove them on tissue paper and sprinkle some black salt over it. Serve it with sauce and salad and enjoy to the fullest.

Tomato Brinjal / Dum Begun

INGREDIENTS:
Brinjal cut into big pieces (500gms).

Salt to taste.
Turmeric powder (1 Tsp), Red chili powder(1 Tsp).
Chopped onion(2).
Chopped coriander.
Green peas.
Dried red chilies, (2-3).
Chopped tomatoes (2 cups).
Oil for cooking. 
Ginger paste (1 TBs).

PROCEDURE:
Heat oil in a pan and fry brinjal with salt and keep aside.
In little heated oil add dried red chilies, now add onions and fry them golden brown, add tomatoes, ginger paste and little salt and allow them to cook till oil leaves the walls of pan, Now add fried brinjal and stir well, add turmeric powder and chili powder and stir well, now add little water, and cook well. Add green peas and cook well, now add garam masala powder, chopped coriander stir and off the flame.

Malabar Tandoori Chicken

INGREDIENTS:
Chicken pieces (500gms).

Salt to taste. 
Red chili powder(2 TBs), Turmeric powder(1 TBs).
Besan(1 TBs), Cornflour(1 TBs), Riceflour(1 TBs).
Ginger paste(1 Tsp), Garlic paste(1 Tsp).
Oil .
Tandoori chicken Masala (1 Tsp).
Chopped onions(1), capasicum(1) and green chilies.
Tomato sauce(1 Tbs), Vinegar((1/2 Tsp), Soy sauce(1/2 Tsp) and chili sauce(1 Tsp).
Black peper powder.

PROCEDURE:
Marinate chicken with salt, chili powder, turmeric powder, besan, cornflour, riceflour, ginger paste, garlic paste and marinate for 1 hour.
Now heat oil and fry them golden brown and keep aside.
Now add onions, capsicum and green chilies and fry them well, add all the sauces and cook them, now add little water and saute well.
Add the fried chicken pieces and saute them well.
Add curd, tandoori chicken masala and cook them till all ingredients gets dried up.
Serve hot and enjoy, best followed with khichdi.

Thod er Chochori / Trunk of Plantain Curry

Thod is plantains trunk, its finely chopped and used in the curry.

INGREDIENTS:
Chopped banana Trunk.
Mustard paste,
Salt to taste.
Red chili powder, Sugar a pinch of.
Turmeric powder (1 Tsp).
Kalonji (a pinch of).
Dried red chili (2-3).

PROCEDURE:
Mix chopped banana trunk with salt, chili powder, turmeric powder, sugar and mustard paste and mix well and keep aside for 10 minutes.
Now in a pan heat oil about 2 TBs, add kalonji and dried red chili and as they start popping up addabove prepared thod mixture and saute well.
Cook till thod is cooked well, add water if required and cook till oil leaves the walls of pan.

Indo-Continental Veggies

INGREDIENTS:
Chopped cabbage (2 cups).
Finely cut cauliflower (1).
Finely cut broccoli (1/2).
Finely cut beans (1 cup).
Finely cut carrot (1 cup).
Sweet corn (1 cup).
Chopped onions (2).
Chopped garlic pods (4-6).
Oil.
Salt to taste, Blackpepper powder, Cornflour (2-3 TBs).
Grated cheese and chopped spring onions for garnish.

PROCEDURE:
Heat oil in a big pan and fry all the veggies except cabbage and garlic, as they are mostly fried, add cabbage and salt and fry them well, now move all the ingredients towards walls of pan and add little oil and fry the garlic pods and then mix them well with all other ingredients.
In a small bowl, make a paste of cornflour, with water and pepper and add to pan, saute well, check all ingredients gets mixed up well and now off the flame.
Garnish with grated cheese and chopped spring onions.