Chicken with Coconut Gravy

Ingredients:

1. Chicken – 1 kg
2. Wet coconut and khuskhus paste – ½ cup
3. Onion sliced – 1 cup
4. Green chilli sliced – 2
5. Karipatha leaves 
6. Cooking oil – 2 tbsps
7. Pudina leaves – ¼ cup (optional)
8. Fresh coriander leaves – ¼ cup chopped for garnishing
9. Tomatoes chopped – ½ cup

For marination of chicken: time 10 mins or more

1. Salt to taste 
2. Ginger and garlic paste – 1 or 2 sps
3. Red chilli powder – 2 to 3 sps
4. Turmeric powder – 1 sp
5. Daniya powder – 2 sps
6. Garam masala powder – ½ sp

Method:

1. Heat oil in pan. Fry the sliced onions, karipatha, pudina leaves and green chilli for 2 to 3 mins.
2. Now add the marinated chicken and fry for 7 to 8 mins.
3. Now add the coconut and khuskhus paste. Fry for more 5 mins.
4. Add chopped tomatoes, fry for more 5 mins.
5. Now add 1 glass of water, close the lid and boil it till the chicken cooks.
6. Garnish with fresh coriander leaves and serve with roti, naan, pulav, plain rice.

Kheema Vada

Ingredients:

1. Kheema – ¼ kg
2. Green chilli – 3 to 4
3. Turmeric powder – 1 sp
4. Sajeera – ½ sp
5. Elachi – 2
6. Dalchini – 2
7. Lavang – 4
8. Karipatha leaves – few
9. Fresh Coriander leaves – few
10. Onion – 1
11. Putana dal powder – 1 cup
12. Salt to taste
13. Cooking oil – req. for deep frying

Method: 

1. In a pan mix kheema, onion, dalchini, sajeera, elachi, turmeric powder, lavang, fresh coriander leaves, karipatha and salt together and cook for 10 mins with the lid closed.
2. Let the above mixture cool.
3. Then blend it roughly. (as shown)
4. Now add putanadal powder to the kheema paste and make it a dough as shown.
5. Shape them in to small vada.
6. Deep fry them till golden brown.
7. Tempting kheema vada is ready to serve.

Keema Chops Pulav

Ingredients:

1. Keema – ½ kg
2. Mutton – ¼ kg (chops)
3. Onion – 4 to 5 (sliced) divide in to 2 parts 
4. Basumati rice – 3 big cups
5. Whole garam masala – as shown
6. Green chilli – 5to 6
7. Red chilli powder powder – 2 sps
8. Turmeric powder – 1 sp
9. Daniya powder 1 sp
10. Gingergarlic paste – 4 to 5 sps
11. Lemon jucie – ½ cup
12. Ghee – 4 to 5 tbsps
13. Curd – 1 cup
14. Pudina leaves – 1 cup
15. Cooking oil – 1 cup
16. Salt to taste

Method: 

1. Heat cooking oil in pan and fry 1 part of onions till golden brown.
2. Use the same oil in a pressure cooker and add the whole garam masala and fry for 1 min.
3. Add onions, green chilli, ½ cup of pudina leaves and ginger garlic. Fry for 3 to 4 mins.
4. Now add kheema and mutton. Fry for 5 mins. And add red chilli powder, turmeric powder, dhaniya powder, salt and curd.
5. Close the lid and pressure cook it for 15 to 20 mins.
6. In a rice cooker/ pressure cooker mix the above cooked mutton, basmati rice, lemon juice, pudina leaves and salt to taste. Cook it for 20 mins.
7. Garnish it with fried onions.

Chicken Biryani

Ingredients:

1. Chicken - 1 kg
2. Onion - 3 (sliced)
3. Onion - 1 (sliced and fried in cooking oil till brown) (as shown)
4. Whole garam masala - as shown
5. Curd - 1 cup
6. Lemon juice of 2 lemons
7. Red chilli powder - 3 sps
8. Green chilli - 3 to 4
9. Turmeric powder - 1 sp
10. Ginger and garlic paste - 2 big sps
11. Fresh pudina and coriander leaves paste - 3 to 4 sps
12. Kaju - 5 to 6 (optional)
13. Basmati rice - 1 kg (washed and soaked for 20 mins in water)
14. Cooking oil - ½ cup
15. Ghee - 3 tbsps

 Method:

1. Take the washed chicken in a bowl and marinate with salt, red chilli powder, turmeric powder, curd, ginger and garlic paste, lemon juice and coriander and pudina paste.
2. Heat cooking oil in a pa. Add onion, green chilli, kaju and whole garam masala fry for only 2 to 3 mins.
3. Mix the above msasal in hot oil with the marinated chicken and close the lid. Keep it aside for at least 2 hrs.
4. After 2 hrs cook the basmati rice (Half boil). Take a small blow of ganji (i.e,rice water) and add ghee and colour to it.
5. Now transfer this half cooked rice (while it is hot) on top of the marinated chicken immediately.
6. Keep the above chicken and rice bowl on the stove. Make 3 to 4 slight holes in to the rice and pour the ganji mixture in them.Make sure that bowl should be thick.
7. Cook 20 mins in high flame and 15 mins in low flame. Garnish it with golden fried onions and pudina leaves.

Mutton Kheema Capsicum Curry

Ingredients:

1. Mutton kheema - ½ kg
2. Capsicum - ¼ kg (chopped)
3. Tomatoes - 2 (chopped)
4. Onion - 2 (chopped)
5. Red chili powder - 3 sps
6. Turmeric powder - 1 sp
7. Daniya powder - 1 sp
8. Garam masala powder - ½ sp
9. Ginger and garlic paste - 2 sp
10. Cooking oil - 3 sps
11. Salt to taste
12. Karipatha and fresh coriander leaves

Method:

1. Heat oil in a pressure cooker and fry onions, karipatha and ginger garlic paste for 3 to 4 mins.
2. Add mutton kheema and fry for 10 mins.
3. Add red chilli powder, turmeric powder and dhaniya powder. Fry for 2 mins and add capsicum. Fry for 5 mins.
4. Add tomato and fry till the tomato cook a bit.
5. Now add water 2 glasses, garam masala and salt as per ur taste. Pressure cook for 20 mins.
6. Garnish with fresh coriander leaves.
7. Best with roti, naans, steamed rice. If u wish add boiled eggs to the curry for an awesome combination.

Masala Egg Fry

Ingredients:

1. Boiled eggs - 4
2. Red chili powder - 2 sps
3. Black pepper powder - ½ sp/ black pepper whole - ½ sp
4. Jeera - 2 sps
5. Garlic flakes - 6 to7
6. Salt to taste
7. Cooking oil - 2 tbsps
8. Turmeric powder - ½ sp
9. Lemon juice - 3 sps
10. Fresh coriander leaves and karipatha

Method:

1. Boil the eggs and cut them into half pieces.
2. Blend red chilli powder, black pepper, jeera, garlic flakes and salt together.The powser should be coarse. DO NOT add any water.
3. Apply this masala to the boiled eggs as shown.
4. Heat oil in a pan and place these eggs and karipatha.
5. Fry for a new minutes and serve. Great with roti, bread or pav.

Surmai Rava Fry

Ingredients:

1. Surmai fish - 1 kg (cut into pieces as shown)
2. Red chilli powder - 4 sps
3. Daniya powder - 2 sp
4. Turmeric powder - 1 sp
5. Garam-masala powder - ½ sp
6. Jeera powder - 1 sp
7. Salt to taste
8. Tamarind juice - ¼ cup (or lemon juice 3sps)
9. Semolina / rava - 1 cup
10. Cooking oil as req. for shallow fry.

Method:

1. Mix all the above ingredients with the fish except semolina and cooking oil. (as shown)
2. Set aside for at least 2 hrs for proper marination.
3. Heat the flat pan/ tawa with 2 sps of oil.
4. Dip the fish piece in the rava and fry them both the side till golden brown. (as shown)
5. Crispy and mouth watering surmai rava fry is ready to serve.

Boiled Potato and Egg Sandwich

Ingredients:

1. Boiled and mashed potatoes - 3
2. Capsicum - 1 (chopped)
3. Carrot - 1 or 2 (grated)
4. Green peas - boiled and mashed slightly - ½ cup (optional)
5. Onion - 2 (chopped)
6. Fresh coriander leaves (optional)
7. Red chilli powder - 1 sp/green chilli finely chopped
8. Salt to taste
9. Boiled eggs - 3 (one egg should cut in to 4pieces)
10. Butter as req.
11. Bread as req.
12. Cheese spread as req. (optional)
13. Pudina chutney (pudina, garlic, green chilli and salt blend together)

Method:

1. Mix together all the veggies above. i.e, boiled potatoes, capsicum, carrot, green peas, onion, coriander leaves, red chilli powder and salt. (As shown)
2. On a bread slice spread "cheese spread"/pudina chutney, or else directly place the boiled potatoes mixture. (as shown)
3. Now place 2 pieces of cut boiled eggs between the bread slices.
4. Toast this in a sandwich toaster or tawa (pan). Enjoy with Maggie tomato sauce.

Keema Semiya

Ingredients:

1. Keema (1/2 kg)

2. Bombino Semiya (2 packets ~ 300 gms)

3. Onions (3-4)

4. Green Chillies (5-6)

5. Curry leaves and Coriander

6. Garam Masala (Elachi -2 , Dalchini -3 , Lavang -2, Shah-jeera-1/4 tea spoon)

7. Ginger Garlic paste 

8. Salt, Oil

Method:

1. Cut onions and green chillies into long slices. Fry them in a table spoon on oil in a pressure cooker. Once the onion turns golden brown, add ginger garlic paste and keema to it. Fry it for some time ~ 5 mins. After that pour 3 glasses of water to it, along with some salt. Now pressure cook the keema until the keema is nicely cooked.

2. Take a non-stick pan and fry bombino semiya till it turns golden brown. Put the semiya aside in a bowl once done.

3. Now pour 3 table spoons of oil in the non-stick pan. Add Garam Masala ingredients as mentioned above. Now add sliced onions, green chilli and curry leaves. Fry them all in the oil for 2-3 mins.

4.  Now add the cooked keema (with water) from the cooker to the non-stick pan. Boil it for around 2-4 mins.

5. Add the fried semiya to the keema now as shown below.

6. Mix it well. Add salt as required. Close the lid and cook for 10 mins. Serve hot.

Potato Egg Patis (Debil)

Ingredients:

1. Potato smash (5 potatoes)

2. Boiled Eggs (3 eggs)

3. Salt & Red Chilli powder/diced green chillies

4. Jeera Powder (1 tea spoon)

5. Garam Masala Powder (1/4 tea spoon)

6. Curry leaves & Green Coriander leaves

7. Egg White (1 egg)

8. Rava (1 cup)

Method:

1. Take the smashed potato in a vessel and mix salt and Red Chilli powder or diced green chillies. Then add Jeera Powder and Garam Masala powder. Finally add chopped curry leaves and corainder to the mixture. Mix all the stated ingredients properly till it takes a dough-like shape.

2. Now take some mixture in your hand and spread it on your palm. Now keep a half-cut boiled egg in the middle of it as shown in the picture below.

3. Cover the half-cut boiled egg by the mixture; i.e. enclose the egg inside. This would form a potato/egg shaped patis. Make as many as you want as shown below.

4. Now dip the patis in egg-white and roll it in rava as shown below. The egg-white makes sure that the rava sticks to the patis and also provides a coating to the patis that prevents it from breaking while frying.

5. Now we are ready to deep-fry the patis in oil. Fry slowly in low flame. Be very gentle as the patis can break. Fry till the patis turns slight reddish brown.

6. Serve hot on a plate with tomato sauce and enjoy the mouth-watering tasty dish.