Yennae Badnekai / Ennai Katrikai / Gutti Vankaya Kura

Ingredients:

Brinjal - 6
Onion - 2
Tomato - 2
Red chilli powder - 1/2 tsp
Dhania powder - 1/2 tsp
Turmeric - 1/4 tsp
Mustard seeds - 1/2 tsp

Ground nuts - 3 tbsp
Sesame seeds - 1 tsp
Dry coconut powder - 2 tsp
Garlic - 3 or 4 cloves
Ginger - 1/2 inch
Dry red chilli - 4

Salt to taste

Method:

Roast Ground nuts, sesame seeds, coconut powder, garlic, ginger, red chillies. Grind them to a desired consistency. Add salt.

Cut the brinjals and stuff the above mixture in them. Any remaining ground mixture can be added to the gravy later.

In a heavy bottom pan add oil. Add mustard seeds.
Add chopped onions and fry them till golden brown. stir in the red chilli powder,dhania powder, turmeric powder and salt. Add the brinjals and fry them.
Now add tomatoes and some water. Cook the whole mixture, stirring now and then till the brinjals are cooked.

Serve hot.

Alternatively, you can pressure cook the brinjals till 1 whistle and immediately release the steam, for faster cooking.

Butter Chicken Masala

Ingredients:

Chicken - around 1 lb ( washed and cut into pieces)

Marinate 1:

Lemon juice - 1 tbsp
Red chilli powder - 1 tsp
Salt to taste

Marinate 2:

Yogurt - 4 tbsp
Ginger garlic paste - 2tbsp
Garam masala powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Lemon juice - 1 tbsp
Salt to taste
Oil - 1tbsp

Gravy / Sauce:

Onions - 2 chopped
Ginger garlic paste - 2 tbsp
Green chillies - 3 chopped
Tomato puree - 1 cup
Red chilli powder - 1/2 tsp or 1tbsp, depending on how spicy you want
Garam masala powder - 1/2 tsp
salt to taste
Sugar or honey - 1 tsp
Heavy cream - 1 cup

Method:

Marinate chicken with Marinate 1 and set aside for 1/2 hour.

Make a paste of Marinate 2 and marinate the chicken in it. Keep this in the refrigerator for 4 to 5 hours.Then bake the chicken pieces in oven at 375 F for 25mins or more, till chicken is almost cooked. Brush the cooked chicken with butter and cook it for 2 mins more.


Add 3 tbsp butter in a heavy bottom heated pan. When the butter melts add onions and fry them. Add ginger-garlic paste, chopped green chillies, garam masala powder. Cook for two minutes. Add tomato puree, red chilli powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey. Add cooked chicken pieces. Simmer for five minutes and then add fresh cream. Serve hot.

Chicken Biryani

Ingredients:

Chicken - 1/2 kg
Rice - 3 cups
Water - 4 1/2 cups
Turmeric - a pinch
Saffron - a pinch
Milk - 2 tbsp
Ghee 2 tbsp
Oil 4 tbsp
Clove -3
Cinnamon - 1 inch
Bay leaves - 3 or 4
Cardamom - 4
Fennel seeds - 1/2 tsp
Onion - 2 chopped
Tomatoes - 3 chopped
Red chilli pwd - 1/2 tdp
chilli - 3 sliced
ginger garlic paste - 2tbsp
coriander - 4 tbsp chopped
mint - 1 tbsp
cashew


Marinate

Turmeric - 1/2 tsp
Salt - 1/2 tsp
Lemon juice - 2 tbsp
Everest Shahi biryani masala - 1 tbsp
Curd - 1/2 cup


Method:

For the marinate - In a bowl, add turmeric, salt, lemon, curd, Everest shahi biriyani masala, mix well, apply it to chicken peices and let it marinate for 4 -5 hrs.

Soak rice in water for 30mins

Add turmeric, saffron in milk and set aside

Fry cashew in ghee and set aside

In an electric cooker, boil rice along with 2 clove, 1/2 inch cinnamon ,2 cardamom, salt , 1tsp oil

In a heavy non stick pan, add oil,fennel seeds, cardamom, clove, cinnamon. fry them. Add onion. chilli, ginger garlic paste , fry them
Add the chicken peices and cook well, till the mixture becomed dry.
Add chopped mint, red chilli pwd, turmeric pwd and mix well.
Add chopped tomatoes, cook till the whole mixture dries up.

In a large vessel, layer rice, sprinke turmeric and milk mixture, then layer with the chicken curry, then sprinkle some cashew and coriander. Repeat the layering process till all the curry mixture is over and the top most layer being the rice layer.

Mix well and place the whole dish on low flame for 5 mins.

Serve hot.

Shrimp Palak Mushroom dry

Ingredients:

Shrimp - 1 cup ( deveined)
Palak - 1 cup chopped
Mushroom - 1 cup chopped
Onion - 1/2 ground 1/2 chopped
Tomato - 1 chopped
ginger garlic paste
Turmeric Pwd - 1/4 tsp
Dhania Pwd - 1/2 tsp
Red chilli pwd - 1/2 tsp
Garam masala - 1/2 tsp
Spring onions - 3 tbsp for garnish
Salt
Oil

Method:

Take 2 tbsp oil in a heavy bottom pan. Add onion and tomatoes and fry them till they become dry and the paste darkens.
Add ginger garlic paste, red chilli pwd, turmeric pwd, dhania pwd, garam masala. Mix well
Add shrimp, palak, mushroom and salt.
Cook till tender and water is evaporated.
Sprinkle chopped spring onions.
Serve hot.

Moong Palya

Ingredients:

Moong - 1 cup
Onion - 1 chopped
Tomato - 1 chopped
Turmeric Pwd - 1/4 tsp
Dhania Pwd - 1/2 tsp
Red chilli pwd - 1/2 tsp
Salt
Oil

Method:

Soak moong overnight.
Add 1 tbsp of oil in a cooker.
Add chopped onions, fry them till they become transparent, add tomatoes.
To this add turmeric pwd, red chilli pwd, dhania pwd, mix well.
Add moong, salt, very little water. Mix well.
Close the cooker and cook upto 2 whistles.

serve hot with Chapathi or Rice

Pumpkin Curry - Spicy

Ingredients:

Pumpkin - cut into cubes
Onion - 1 chopped
Tomato - 1/2 diced
Turmeric pwd - 1/4 tsp
Red chilli pwd - 1/2 tsp
Dhania pwd - 1/2 tsp
Coriander - 2 stems
Clove - 1
Cinnamon - 1/2 inch
Ginger - 1/4 inch
Garlic - 2 cloves
Coconut - 2 tbsp
Green chilli - 1 small
Salt
Oil

Method:

In a mixer, grind coriander, ginger, garlic, clove, cinnamon, chilli, onion ( a quarter), coconut to make a paste.
Take a heavy pan, add oil, then add the chopped onions, tomato, pumpkin and salt.Fry them.
Add the ground paste, mix well.
To this add 1/2 cup water, check taste, add salt if necessary and cook on medium flame, till the pumpkin is soft and cooked.

Serve hot with Chapathi or Rice.

Kesaribath

Ingredients:

Chiroti Rava - 1 cup
Sugar - 1 cup
Water - 1 1/2 cup
Milk - 1 cup
Saffron powder - a pinch
Elaichi Pwd - a pinch ( Cardamom Powder )
Ghee
Cashew Raisins
Cloves

Method:

Take a heavy pan and add 1 tbsp of Ghee in it.
Fry the Rava in Ghee, till you smell a nice aroma. Keep stirring continuosly. Be careful not to burn the Rava.
Keep aside, To this add Sugar and Elaichi powder and set aside.

Add 2 to 3 tbsp of Ghee in the heated pan.
Then add Cashew, Raisins and fry them.
Add Water, Milk, Saffron powder and stir. Bring this to boil.
Add the Rava Sugar mix slowly stirring continuosly and let it cook for 2- 3 mins, simmer for another couple of mins

Serve hot.