Chicken curry in Kerala style

Ingredients:
1 Kg chicken
2 cup chopped Tomatoes
2 cup chopped Onions
1 Tsp Ginger Garlic paste
2 Tsp Coriander powder
1/2 Tsp Cumin seed
3 Tsp Oil
2 Tsp Red chili powder
1 Tsp Garam Masala
1 Tsp Everest meat masla / Any Chicken curry masala(optional)
1/2 Tsp Turmeric powder
Coriander Leaves
Salt

Method:
1.Heat oil into cooking pan. Then add cumin seed, wait for few seconds and then add Onions.
2. Stir fry onions until it becomes soft. Now add Ginger garlic paste, mix it and then add Tomatoes, Salt and Turmeric powder. Mix it well until tomatoes gets cooked.
3.  Now add Red chili powder, Garam masala, Meat masala and mix it. Add 1/4 cup water and cook it for 2 min.
4. Add chicken pieces mix it and add 2 cup water. Cover cooking pan with lid and keep it on medium flame.
5. In 15- 20 min chicken will get cooked. Garnish chicken with Coriander Leaves.

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Tuvar dal with Kokam / Amsul amti

Ingredients:
1 cup Tuvar dal
1 Tsp Garam masaka
4 -5 pieces of Kokam
4 Tsp Jaggrey
1/4 Tsp Muster
1/4 Tsp Cumin seed
1/4 Tsp Turmeric powder
A pinch of Hing
1 Tsp chopped Garlic
2 Tsp Oil
Salt
Coriander Leaves

Method:
1. Soak Konkam into 1/4 cup warm water for half an hour.
2. Soak Tuvar dal in water for one hour. Then in pressure cooker add Tuvar dal Turmeric powder and Hind and take 3 whistles.
3. In cooking pan heat oil then add Muster, Cumin seed and chopped Garlic and mix it until garlic becomes slightly brown.
4. Then add Red chili powder, Garam Masala, Kokam water and Jaggery. Mix it and cook it for 2 -3 min.
5. Now add Tuvar dal and some water if needed. Mix it well and cook it on medium flame until it boils.
6. Garnish dal with Coriander Leaves. Serve hot dal with Rice.

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Gatte ki sabzi / Besan vadi

Ingredients:
2 cup Besan
2 cup Yogurt
1 Tsp Red chili powder
1/4 Tsp Turmeric powder
2 Tsp Kasoori Methi
A pinch of Hing
A pinch of Baking soda
1 Tsp Ajwain
Coriander leaves
Salt

Method:
For Gattas:
1. Combine Besan, 1/4 Tsp Red chili powder, Turmeric powder, Ajwain, Hing, Baking soda and 2 Tsp Oil for the gattas. Knead into a firm dough using 1 or 2 tbsp of water.
2. Divide the mixture into 4 equal portions and shape each portion into a 75 mm. (3") long cylindrical roll.

3. Boil plenty of water in a pot, add little oil in the water and cook the gattas in boiling water for 7 to 8 minutes till they float on top. Drain and keep aside.

4. Cut the gattas into 12 mm. (1/2") long pieces. keep aside.

Curry:
1. Mix Yogurt, Red chili powder ,Salt and 1/4 cup water.
2. Heat oil in cooking pan. Add Cumin seed, Muster seed. Then add above mixture and mix it well. Cook it for 2-4 min until it boils.
3. Then add Kasoori methi and mix it.
4. Once mixture is boiled add gattas. Cover cooking pan with lid and cook it for 5 min.
5. Serve hot Gatta curry with roti.

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Aandhra style Chicken Masala

Ingredients:
1 Kg Chicken - cut into small pieces
1 cup chopped Onion
1 cup Yogurt
1 Tsp Ginger Garlic paste
2 Chopped Green Chillies
2 Tsp Shredded Coconut
1 Tsp Coriander powder
1 Tsp Red Chili powder
1 Tsp Garam Masala
Coriander Leaves
15 chopped Mint Leaves
Salt
5 Tsp Oil

Method:
1. Heat a pan and add shredded coconut into that. Mix it until coconut becomes slightly brown.
2. Now for marination, In mixing bowl add Yogurt, Green chilies, Turmeric powder, Coriander powder, Mint Leaves, Coriander Leaves, Salt, 2 Tsp Oil and Chicken pieces. Marinate it for 1/2 hour.
3. In cooking pan heat 3 Tsp oil. Add Onions and cook it until onion becomes soft and slightly brown.
4. Now add Red Chili powder, Garam Masala and mix it. Then add Ginger Garlic paste, shredded Coconut and mix it well. Now add 1/4 cup water, mix it and cook it for 3 min.
5. Then add marinated Chicken and mix it. Cook chicken on high flame. Cover pan with lid. Stir it continuously.
6. In 10 -15 mins chicken will get cooked. Serve this chicken with Nan and Rice.

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Pasta

Ingredients:
1 Pasta packet
2 cup chopped Tomatoes
2 cup chopped Onion
1 Tsp chopped Garlic
2 Tsp Oil
1/4 Tsp Turmeric powder
Parmesan shredded cheese
Salt

Method:
1. In pressure cooked add Pasta and 2 cup water. Take 3 Whistle.
2. In cooking pan, heat Oil, then add Garlic and mix it. Then add chopped Onion. Mix it until Onion becomes soft.
3. Then add Tomatoes, Turmeric powder and Salt. Cover it and cook it on medium flame until Tomatoes gets cooked.
4. Now add Pasta. Mix it and cook it for 5 min on medium flame.
5. Serve Pasta by sprinkling Parmesan cheese.

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Peanut Chutney

Ingredients:
1 cup Roasted Peanut
2 Tsp Jaggery
2 Tsp Tamarind sauce
salt
1/2 Tsp Red chili powder

Method:
1. In mixer, add Peanut, Jaggery, Tamarind sauce, Red chili powder and salt. Grid it until it makes fine paste.
Serve Peanut Chutney with dosa or Idli.

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Chavali / Black eyed beans

Ingredients:
1 cup Chavali / Black eyed beans
1 Medium size Onion
2 Tomatoes
2 Green chili
1 Tsp Ginger-Garlic paste
1/4 Tsp Cumin Seed
1/4 Tsp Turmeric powder
1 Tsp Red Chili powder
1 Tsp Meat masala (optional)
 Salt as per taste
Coriander leaves

Method:
1. Soak Chavali overnight.
2. Add Chavali and Salt in pressure cooker and take 6-7 whistle.
3. Heat oil in a pan. Add Cumin seed, Chopped onions and Ginger-Garlic paste.
4. Cook onion till it becomes brown.
5. Add chopped Tomatoes, Green chillies, Turmeric powder and cook until it leaves oil.
6. Add Red Chili powder and mix it.
7. Add boiled Chavali and cook on a low flame for about 10 minutes.
8. Garnish with coriander leaves.
9. Serve Chavali with Chapati.

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Matki Usal

Ingredients:
1 cup sprouted Matki
1 cup chopped onion
1 cup chopped Tomato
1 Tsp Red chili powder
1/4 Tsp Turmeric powder
1 Tsp chopped Garlic
1/4 Tsp Cumin seed
Salt
2 Tsp Oil
1 Tsp Meat masala (Optional)

Method:
1. Heat oil in pressure cooker. Add Garlic and Cumin seed.
2. Then add Onion. Cook and stir until onion is tender. Then add Tomato. Cook it for few min.
3. Add Turmeric powder, Salt, Red chili powder, Meat masala and Mataki. Mix it well.
4. Add 1/2 cup water and cover pressure cooker with lid. Take 3 -4 whistle.
5. Serve Mataki Usal with chapati.

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Fish Masala

Ingredients:
5 -6 Fish pieces
1/4 Tsp Turmeric powder
2 Tsp Lemon juice
1 Tsp Ginger paste
1 Tsp Garlic paste
2 Tsp Coconut paste
4 Tsp Oil
2 Tsp Kanda lasun masala or Meat masala
1/2 Tsp Garam masala
Coriander leaves
Salt

Method:
1. Mix Salt, Turmeric powder and Lemon juice, Fish pieces in bowl. Marinate it for half an hour.
2. Heat oil in pan, add Red chili powder, Kanda lasun masala and Garam Masala. Then add Ginger, Garlic and coconut paste. Mix it well. Add 1/2 cup water and cook it for 3 - 5 min.
3. Now add Fish pieces mix it well. Then cover pan with lid for 10 min on medium flame.
4. Serve Fish masala by garnishing Coriander leaves with Rice and Chapati.

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Paneer Butter Masala

Ingredients:
1 cup Paneer pieces
6 medium size Tomato (cut into big pieces)
3 Green Cardamon
1 Tsp chopped Garlic
1 Tsp chopped Ginger
4 Green Chili
2 Tsp Kasoori Methi
6 Tsp Butter
1 Tsp Kashmiri Red chili powder
1 Tsp Garam masala
1 cup Fresh cream/ Whipping cream
1 Tsp Sugar
Salt

Method:
1. Heat 1 Tsp butter in pan, add Garlic and black Cardamon.
2. Then add Tomatoes and cook it for 5 min on high flame.
3. Cool above mixture.
4. Grid above mixture in grinder and make thin paste.
5. Heat 5 Tsp butter in pan, then add Ginger, Green Chili. Mix it.
6. Then add Red chili powder and mix it.
7. Now add Tomato puree, Kasoori methi, Sugar and salt.
8. Cover pan with lid and cook it on medium flame for 15 min.
9. Then add Paneer pieces and whipping cream. Mix it. Cover pan with lid and cook it for 5 minute on medium flame.
10. Serve Paneer Butter masala with Naan.

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Potato Soup / Potato Stew

Ingredients:
3 medium size Potato
1/4 cup chopped Onion
1/4 Tsp grated Onion
2 Green Chillies
2 black peppercorns
2 Cloves
1 Cinnamon stick
1/2 cup Coconut milk
4 cup water
Salt

Method:
1. In cooking pan add water, chopped Potato, Onion, Green Chili, Paper, Cinnamon Stick.
2. Cover pan with lid and cook it on medium flame.
3. Cook it until potato gets cooked.
4. Once potato becomes soft, mash some potato's and add Coconut milk.
5. Mix it and cook it for 10 min.
6. Serve hot Potato stew.

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Tomato Soup

Ingredients:
8 fresh Tomatoes chopped
1 Tsp Black pepper
1 Tsp Ghee/Butter

Breadcrumbs
Salt

Method:
1. In Pressure cooker add Tomatoes. Then add some water and salt. Take 4-5 whistle. Then cool it.
2. In mixer make a puree of cooked Tomatoes.
3. Heat cooking pan, add Ghee, then add Black pepper. Then Tomato puree.
4. Cook it for 4-5 min.
5. Add breadcrumbs and serve hot Tomato Soup.

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Chicken Soup

Ingredients:
1Kg Chicken
1/2 cup chopped Onion
1/2 cup chopped Tomato
1 Tsp Ginger paste
1 Tsp Garlic Paste
1/2 cup grated Coconut
1/4 Tsp Turmeric powder
2 Tsp Oil
Coriander Leaves
Salt

Method:
1. Cut chicken into small pieces.
2. Heat pressure cooker and oil. Then add Onion. Cook and stir until onion is tender.
3. Now add Ginger, Garlic and Coconut. Mix it. Add Tomato, Turmeric powder and Salt. Cook it for 2 min.
4. Add Chicken pieces and cook it for 2 min. Add Coriander Leaves.
5. Cook it in pressure cooker by taking 3-4 whistle.
6. Serve hot Chicken soup.

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Aloo Baingan Masala / Batata Vang masala

Ingredients:
4 Baingan/Bringle
1 Potato
2 Tsp grated Coconut
1 Tsp Ginger paste
1 Tsp Garlic paste
2 Tsp roasted Peanut powder
1 Tsp Cumin powder
1 Tsp Coriander powder
2 Tsp oil
1/4 Tsp Muster seed
1/4 Cumin seed
1/4 Tsp Turmeric powder
1 Tsp Red Chili powder
1 Garam masala
Coriander Leaves
Salt

Method:
1. Cut potato into medium size pieces.

2. Cut Bringle from the top on the other side of the stem to 4 pieces but not completly.
3. Heat pressure cooker, add oil. Then add Muster seed and Cumin seed.
4. Add Coconut,Ginger and Garlic paste. Then add Red chili powder, Garam masala, Cumin powder, Coriander powder, Turmeric powder, Coriander Leaves and salt. Mix it.
5. Add some water and mix it for 2 min.
6. Then add Bringle, Potato. Mix it. Add Peanut powder and some water.
7. Take 2 whistle.

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Lauki Sabji / Bhopalya chi Bhaji

Ingredients:
4 Cup Bottle Guard/Lauki/Dudhi Bhopla
1 cup Chana Dal
1/4 Tsp Muster seed
1/4 Tsp Cumin seed
1/2 Tsp Red Chillie powder
1 Tsp Ginger Garlic paste
1/4 Tsp Turmeric powder
2 Tsp oil
Salt as per taste
Coriander leaves

Method:
1.Soaked chana dal in water and keep aside for 1 hour.
2. Heat oil in a pressure cook, saute Muster seed, Cumin seed and Ginger Garlic paste.
3. Add Lauki pieces, Chana Dal and mix it.
4. Add Red Chilli powder, Turmeric powder, Salt and enough water to cover the vegetables.
5. Take 3-4 whiste in pressure cooker. Garnish with fresh chopped coriander leaves .

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Baingan Bharata / Vangyache Bhareet

Ingredients:
1 large Baingan/Eggplant
1 Tsp Turmeric powder
1/2 Tsp Muster Seed
1/2 Tsp Cumin Seed
1 Tsp Red Chilli powder
3 Tsp chopped Garlic
2 Green Chillies
1 cup chopped Onion
1 cup chopped Tomato
1/2 Tsp Dried Mango powder/Aamchur powder
3 Tsp Oil
Salt as per taste
Coriander Leaves chopped

Method:
1. Preheat oven to 450 degrees F].
2. Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat and cool it.
3. In mixer add Garlic, Green Chillies and mash it and then add Eggplant and mix it.
4. Heat oil in a cooking pan over medium heat. Add Muster seeds, Cumin seeds and onion. Cook and stir until onion is tender.
5. Add Tomato and cook it for 2 min. Next mix Red Chilli powder, Turmeric powder, Baingan mixture, Aamchur powder and salt.
6. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with Coriander Leaves to serve hot.

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Palak Sabji /Palak chi Bhaji

Ingredients:
1 bunch of Palak,
1/2 cup chopped Red Onion
1/2 cup chopped Tomato
1/2 cup Peanuts
1/2 cup Chana Dal
4 Green Chillies
2 Tsp chopped Garlic
1/2 cup Besan
1/4 Tsp Dried Mango powder
1 Tsp Turmeric powder
2 Tsp Oil
Salt as per taste

Method:
1. In pressure cooker add Onion, Tomato, Peanut, Chana Dal, Green Chillies, chopped Palak and salt. Add 1 cup water and take 4-5 whistles.
2. In cooking pan Heat oil in a pan. Then add Garlic and Turmeric powder.
3. Next add cooked Palak into cooking pan. Add Dried Mango powder.
4. Mix Besan in 1/2 cup water and make a paste without lumps. Add besan in Palak and mix it with hand mixer.
5. Cook it for 10 min.

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Masala Maggi

Ingredients:
1 pack of Maggi,
1/2 cup chopped Red Onion
1/2 cup chopped Tomato
1/2 cup sliced Carrots
1/2 cup Green Peas
2 chopped Green Chillies
1 Tsp Turmeric powder
2 Tsp Oil
Salt as per taste
Coriander Leaves for garnish

Method:
1. Heat oil in a pan. Then add the green chillies and onions. Add turmeric and saute till the onions turn translucent.
2. Add the tomatoes and carrots next. Cook until the tomatoes turn mushy and the carrots become tender.
3. Next add the masala that comes with the noodles, salt and 2 1/4 cups of water(or as indicated + 1/4 cups for the veggies) and cover with a lid.
4. Once the water comes to a boil add the peas and Maggi noodles and cook until all the water evaporates or gets absorbed by the noodles. The noodles should be soft must smash easily when pressed between your fingers.
5. Turn off the gas when you can still see a little water like a gravy coating the noodles if you like to slurp your noodles. Garnish with coriander leaves or Lime juice and serve it hot.

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Banana Cake / Keli cha Cake

Ingrediants:
2 cup White Flour/Maida
1 cup White Sugar
1 cup Brown Sugar
2 Tsp Ghee
1 Tsp Baking powder
1 Tsp Lemon juice
3 mashed Banana
2 Eggs
Dry fruits

Method:
1. In mixing bowl mix Sugar and Ghee until light and fluffy.
2. Beat Eggs in mixture
3. Mix Baking powder in Maida. Then mix it in Eggs mixture with no lumps.
4. Then mix mashed banana in mixture.
5. Add Nuts in mixture. Add mixture in cake pan.
6. Pre heat oven for 375 degrees.
7. Keep cake pan in oven and bake it for 30 min. Switch off oven.

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Cucumber Dal / Kakdi chi Aamti

Ingredients:
1 cup Tuvar Dal
1 Cucumber
1 Tsp Mustard seeds
1 Tsp Cucumber seeds
4 Dried Red Chillies
1/4 Tsp Turmeric powder
1/4 Tsp Hing
6 Curry leaves
2 chopped Green Chillies
1 Tsp Red Chili Powder
2 Tsp chopped Garlic
1 chopped Onion
1 chopped Tomato
4 Tsp oil
Coriander Leaves for garnish
Salt as per taste

Method:
1. Cook Tuvar Dal in pressure cooker.
2. In a cooking pan, heat 4 tsp oil and add Red Chillies  to it, then mustard seeds,then cumin seeds and hing.
3. When  the mustard seeds begin to splutter add Garlic, Onion and the curry leaves.
4. Then add Tomatoes, Green Chilly and Cucumber. Add some water, cover it and let it cook well till the tomatoes and cucumber are soft .
5. Add the cooked dal and mix well. Garnish with chopped Coriander leaves.

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