Coconut Prawns

                                     Coconut Prawns

Ingredients :

1. Prawns(2 inch)                                      10 no.s
2. Egg                                                         1 no.s
3. Coconut(grated)                                     1 cup
4. Chilly powder                                         1 tsp
5. Tandoori masala powder                        1 tsp
6. Lemon juice                                           1 tbsp
7. Ginger and Garlic paste                          1 tsp
8. Corn flour                                               2 tsps
9. Salt                                                         to taste
10. Oil                                                          for deep fry

Process :

               Marinate prawns, chilly powder, tandoori powder, lemon juice, ginger & garlic paste, cornflour and salt in a mixing bowl. Keep aside for about half an hour. Heat oil for deep fry on the stove. Beat egg with a pinch of salt in another bowl. Now, dip each marinated prawn in beaten egg and roll in grated coconut and deep fry till golden brown. Take out fried coconut prawns from oil and put them in tissue paper to soak excess oil. Garnish with grated coconut and serve hot.  

Mixed Veg with milk and coconut (without onion)

Mixed Veg with milk and coconut

(without onion)

Ingredients

• Potato dices                                      1/2 cup
• Cauliflower florats                         1/2 cup
• Fresh green peas                              1/2 cup
• Tomato puree                                   1 1/2 cup
• Ginger                                              1/2 inch
• Garlic (optional)                              few cloves
• Coconut desiccated                          1/4 cup
• Poppy seeds                                       1 tbsp
• Cloves                                               3 nos
• Cardamoms                                     3 nos
• Cinnamon stick                               1/2 inch
• Star anise                                        1/2 star
• Whole peppers                                4 nos
• Cashew nuts                                   6 to 8 nos
• Milk                                               1 1/2 cup
• Chili powder                                 1 tbsp
• Sugar                                             1/2 tsp
• Salt to taste

Process

Make a smooth paste of  coconut, poppy seeds, cloves, cardamoms, cinnamon stick, star anise, peppers, cashew nuts and ginger and garlic (optional) in a mixer grinder. Prepare tomato puree and set aside. Take pan on the flame and add 2 tbsp s oil and heat it. Now saute the above masala paste till the oil separates from the masala. Now add tomato puree and toss for few mins. Add potato dices, cauliflower florats and peas and toss. Now add sugar, salt and chili powder and mix well and cook for few mins. Now add milk and cook till the vegetables are smooth. Add water if necessary. Finally add chopped fresh coriander and serve hot with phulka or roti or with steamed rice. 

                

Manchurian balls with dark soy sauce (Without onion)

Manchurian balls with dark soy sauce

(Without onion)

Ingredients

• Cauliflower chopped                  1 cup
• Carrot grated                              1/2 cup
• Cabbage chopped                       1 cup
• Beans finely chopped                 1/2 cup
• Fresh green peas                        1/2 cup
• Green chilies chopped               1 tsp
• Ginger grated                             1 tsp
• Garlic chopped                          2 tsp
• Refined flour (maida)               1 /2 cup
• Soy sauce                                  1 tbsp
• Sugar                                         1 tsp
• Tomato sauce                            1 tsp
• Corn flour                                  1 tbsp
• Fresh coriander                        1 tbsp
• Vinegar                                      1 tsp
• China salt                                  a pinch
• Salt to taste

Process

Take a mixing bowl add chopped cauliflower, carrot, beans, cabbage, green peas, ginger, garlic, maida, sugar, soy sauce (1/2 tbsp) and salt to taste. Mix all the items well in the bowl. Make a tight dough  and make small round balls and deep fry in oil till golden brown in a low flame. Keep the fried balls aside in a tissue paper to remove excess oil. Now take a pan on the flame , add 1 tbsp oil, add 1/2 tsp grated ginger, 1 tsp chopped garlic and chopped green chilies and saute well. Now lower the flame and add 1/2 tbsp soy sauce, tomato sauce and saute well. Add 1 cup of water and bring it to boil, now add china salt, sugar a pinch, salt a pinch and vinegar and toss well. Now add fried manchurian balls and toss. In a cup mix corn flour with 1/2 cup of water. Add corn starch (corn flour water) to the balls. Stir contineously and smoothly till  the water in the pan evaporated. Finally add chopped fresh coriander and serve hot. 

Garlic Rice

Garlic Rice

Ingredients

• Rice                                                    200 gm s
• Garlic cloves (without skin)             1 big cup
• Dry red chilies (pieces)                    10 nos
• Curry leaves(karepatta)                   few
• Cumin seeds                                    2 tbsp s
• Oil                                                    3 tbsp s
  
  
  
  
  
  
  
  
  
  
  
    
  Process

Cook 200 gm s of rice in a pressure cooker with 450 ml water and 1 tsp oil for 2 to 3 whistles. When done open the lid and let it cool. Take a pan , heat it. Add oil and add cumin seeds and saute till the color changes. Now add garlic cloves, chili pieces and karepatta and toss for 5 mins in a lower flame. Now add 1 cup of water and salt to taste and cook by covering the lid. Cook in a simmer flame. Open the lid when garlic is boiled, higher the flame and add cooked rice and toss well for 2 to 3 mins. Now off the flame and mix the cooked rice with garlic. Now yummy and delicious garlic rice is ready to serve with tomato sauce.

Matar sabji with phulka

Matar sabji with phulka

Ingredients

• Dry peas(soaked in water)                          1 big cup
• Potato                                                          2 nos
• Onion (chopped)                                         1 cup
• Tomato (chopped)                                      1/2 cup
• Fresh coriander(chopped)                        3 tbsp s
• Green chilies (long slices)                         3 nos
• Curry leaves (chopped)                             few
• Dry red chilies                                          2 nos
• Mustard seeds                                           1/4 tsp
• Cumin seeds                                              1/4 tsp
• Chili powder                                             1/2 tsp
• Turmeric powder                                      a pinch
• Magic masala                                           1 tbsp
• Salt to taste

Process

Soak peas for 6 to 8 hours.Drain water from peas. Boil peas with potato (skin less) in a pressure cooker for 5 to 6 whistles with 2 cups of water and keep aside. Take a pan on the stove, add 2 tbsp s oil, add mustard seeds, cumin seeds, chili slices and dry chili pieces. Saute well till the mustard starts cracking, now add chopped onion and saute. Now add chopped karepatta and chopped tomato, saute it till golden brown. When done add boiled peas and mashed potato and toss well. Now add turmeric powder, chili powder and salt to taste. Toss well in a lower flame, cook for 5 mins and then add 1 big cup of water and mix well and cover with lid. Cook for 15 mins and add chopped coriander and magic masala powder and toss well. Again cook for few mins and matar sabji is ready to serve with phulka.

                                

Laddu ka kheer (Instant motichur laddu kheer)

                                                       Laddu ka kheer

Instant motichur laddu kheer

Ingredients

• Laddu (motichur)                              3 nos
• Milk                                                   1/2 lt
• Condensed milk                                3 tbsp s
• Cashew                                             few
• Almonds                                           few
• Ghee                                                1 tsp

Process

Place milk in a bowl and keep it on the stove and boil for 15 mins to 20 mins in a lower flame, stir continuously. Mash laddus in another bowl. Fry cashew and chopped almonds in ghee and keep aside. Now add mashed laddu to boiling milk and mix well. Cook for 2 to 3 mins and add condensed milk to the boiling milk. Stir well and off the flame, transfer the laddu kheer in to serving bowl and garnish with fried cashew and almonds. Wow now yummy kheer is ready to serve.

Corn tikki

Corn tikki

Ingredients

• Corn                                  1 cup
• Chopped onion                 1 cup
• Chopped mint                   few
• Green chilies                   5 to 6 nos
• Cumin seeds (jeera)       1 tsp
• Salt to taste

Process

Take a mixer grinder jar, grind corn, green chilies and cumin seeds roughly without adding water. Now transfer the mix in to a bowl. Now add chopped onion and chopped mint and salt to taste. Mix well and heat non stick tava. Make small round corn tikkies  and fry in tava by adding 1 tsp oil both sides of each tikki. Fry tikkies in a lower flame till golden brown. Now delicious and healthy corn tikkies are ready to eat with tomato sauce.

Biscuit snack

Biscuit snack

Ingredients

• Salt biscuits                                            12 nos
• Boiled and mashed potato                     1 cup
• Steamed sweet corn                              1 cup
• Onion finely chopped                           1/2 cup
• Coriander chopped                              1 tbsp
• Black salt                                             to taste
• Roasted cumin powder                       1/2 tsp
• Chili sauce                                         1 tbsp
• Tomato sauce                                    2 tbsp s
• Thin bhujia sev                                 3 tbsp s
• Pudina chutney                                 2 tbsp s

Process

Place a bowl and add mashed potato paste, corn, onion, coriander, black salt and cumin powder. Mix well and set aside. Now plate each salt biscuit on a plate and keep one spoon of above potato mixture on each biscuit. Now add a drop of chili sauce on it and then add 1/4 tsp of pudina chutney and 1/4 tsp of tomato sauce on it. Finally sprinkle 1 tsp of bhujia sev on the top. Now yummy, tasty and delicious biscuit snack for evening snack is ready to serve.

Baingan paheli ( Brinjal with mustard paste)

Baingan paheli

Brinjal with mustard paste

Ingredients

• Brinjal long slices                               20 nos
• Mustard seeds paste                            2 tbsp s
• Mustard seeds                                    1/4 tsp
• Cumin seeds                                       few
• Fennel seeds (soanf)                          few
• Methi seeds                                       few
• Fresh curd                                        1 cup
• Green chili slices                              6 nos
• Coconut milk                                   1 cup
• Coriander chopped                          2 tbsp s
• Mustard oil                                     4 tbsp s
• Garam masala powder                   1 tsp
• Sugar                                             1 tsp
• Salt to taste

Process

Take a non stick pan, add 2 tbsp s mustard oil and saute brinjal slices till golden and smooth. Transfer fried brinjal in to another bowl and set aside. Again add remaining oil in pan, add above 4 types of seeds and saute till mustard starts cracking, add chili slices and saute. Now add mustard paste and toss well and add fresh curd and toss for 5 mins in a lower flame. Now add 1 cup of coconut milk and stir well. Then add sugar, salt and garam masala powder and mix well. Now add fried brinjal and toss. Cover the pan with lid and cook in a lower flame till the gravy is medium thick and brinjals are tender. Now off the flame and garnish with chopped coriander. Baingan ka paheli is ready to serve with roti or phulka or with butter non.

Rabadi wala bread (Double metha)

Rabadi wala bread

(Double metha)

Ingredients

• Bread slices (brown or white bread)      6 slices
• Sweet less rabadi (condenced milk)       1 cup
• Sugar syrup (thin)                                1 cup
• Almonds (chopped)                              2 tbsp s
• Ghee                                                   6 tbsp s

Process

Remove all the sides of bread slices and fry in a non stick tawa adding 1 tsp ghee till golden brown both sides and set aside. Now prepare thin sugar syrup by 1 cup sugar with 1 cup of water in a pan and stir continuously and set aside. Now chop almonds. Now dip each ghee fried bread in the sugar syrup both sides and keep syrup soaked bread in a micro plate, now apply 1 1/2 tbsp s rabadi (sweet less condensed milk) on each bread slice and sprinkle 1 tsp chopped almonds. Now keep prepared bread in a pre-heated oven and cook  for 5 to 6 minutes. Now so tasty, yummy, delicious and mouth watering double metha rabadi wala bread is ready.   

Garlic Mustard fish (Odisha special Machoo Besoro)

Garlic Mustard fish

Odisha special Machoo Besoro

 Ingredients

• Fish pieces                                        6 nos
• Onion slices                                      1/2 cup
• Green chilies slices                           8 nos
• Tomato chopped                              1/4 cup
• Coriander chopped                          1/4 cup
• Mustard seeds                                 3 tbsp s
• Cumin seeds                                   few
• Curry leaves                                   few
• Garlic cloves                                 10 nos
• chili powder                                  1 tsp
• Turmeric powder                          1 tbsp
• Garam masala powder                  1 tsp
• Salt to taste

• Process

Clean fish with water, apply turmeric and salt and wash again and keep aside. Now place a bowl, marinate fish pieces with 3/4 tbsp haldi and 1/2 tsp salt. Now make a smooth paste of 3 tbsp s mustard seeds with garlic and a pinch of haldi powder. Place a pan on the flame, add 1 tbsp oil and fry (grill) marinated fish both sides in a lower flame till golden brown. Now take another pan on the stove pour 2 tbsp s oil, add mustard seeds, cumin seeds and karepatta and saute well. Now add onion slices, green chili slices and saute well till golden brown. Add mustard, garlic paste, mix well and after 5 minutes add 1 big cup of water and bring to boil. When it starts boiling add chopped tomatoes, chopped coriander, chili powder and salt. Mix well and  add fried fish pieces, cook for 5 minutes in a lower flame and add garam masala and toss. When the gravy is medium thick, off the flame and garnish with chopped fresh coriander and serve hot with steamed rice. Now yummy, healthy and tasty fish besoro is ready to eat.

Coconut Rice (Kobbariannam)

Coconut Rice

Kobbariannam

Ingredients

• Rice                                                      2 big cups
• Coconut milk                                        3 big cups
• Onion slices                                          1 cup
• Green chilies slices                               15 nos
• Ginger & garlic paste                           3 tbsp s
• Potato cubes (1 inch size)                     1 cup
• Carrot cubes (1 inch size)                    1/2 cup
• Bay leaves                                           3 nos
• Cardamoms                                        8 nos
• Cloves                                                8 nos
• Star anise                                           2 nos
• Cinnamon stick                                  2 inch piece
• Shah jeera                                         1/4 tsp
• Kasurimethi                                       1 tbsp
• Ghee                                                  1 tbsp
• Salt to taste

Process

Clean rice with water and set aside. Place a kadai on the stove, add ghee with 2 tbsp s oil and heat it. Now add shah jeera and bay leaves and saute it till golden brown. Now add ginger garlic paste and saute it then add cardamoms, cloves, star anise, cinnamon sticks and saute it. When done add onions, green chilies, potatoes and carrots and stir well toss for few mins. Now add 3 cups coconut milk, 2 cups water and salt. Now bring it to boil. When coconut milk starts boiling add rice and stir. Cover the kadai with lid and cook in a lower flame till the rice becomes soft. Now add kasurimethi and mix well and close the lid and do not allow the steam to come out. Now yummy coconut rice ready to serve with dahi raita.          

        

Aloo Jeera Masala with Ragi Paratha

Aloo Jeera Masala with Ragi Paratha

Ingredients

• Potatoes (boiled)                                  6 medium size
• Onion (chopped)                                 1/2 cup
• Tomato (chopped)                               3/4 cup
• Coriander (chopped)                           3 tbsp s
• Dhania powder (coriander pow)          1 tbsp
• Jeera powder (cumin pow)                 4 tsp s
• Turmeric powder (haldi)                    a pinch
• Chili powder                                      2 tsp s
• Sugar                                                a pinch
• Salt to taste

Process

Cut boiled potatoes in to 1/2 inch cubes and keep aside. Take a kadai, 2 tbsp s oil and toss chopped onions till golden brown. Then add chopped tomatoes and saute, now add potato cubes, 1 tsp fresh coriander, dhania powder, jeera powder, haldi, chili power,sugar and salt. Toss all the ingredients and add !/2 Lt water, stir well and cook in a low flame for 15 to 20 mins. Off the flame when the gravy is medium thick, add chopped coriander and cover with lid. Yummy aloo jeera masala is ready to serve with paratha.

Process of Ragi Paratha

Place a bowl, add 2 cups of whear flour (atta), 1/2 cup ragi flour, 1 tsp oil, 1 tsp sugar and salt to taste. Make a smooth dough by adding required amount of  water and cover with wet cloth for 1/2 an hour. Heat tawa , make small balls of the dough and spread each ball in to triangle shape paratha and roast both sides by adding 1 tsp oil. Healthy ragi paratha is ready to eat with potato sabji.

Hyderabadi Baingan ka Sabji (Without onion & garlic)

Hyderabadi Baingan ka Sabji

(Without onion & garlic)

Ingredients

• Medium size brinjals                       6 nos
• Ginger paste                                   1 tbsp
• Till seeds (roasted)                         4 tbsp s
• Peanuts (roasted)                           4 tbsp s
• Poppy seeds (khus khus)                1 tbsp
• Karepatta (chopped)                      few
• Coconut milk (thick)                     1 tsp
• Turmeric powder (haldi)              1/2 tsp
• Chili powder                                 1 tsp
• Pepper powder                             1/2 tsp
• Garam masala powder                 1 1/2 tsp
• Sugar                                           a pinch
• Salt to taste

                                            Process

Cut each brinjal into two halves and slit each half brinjal length ways into six keeping the stem intact. Rub 1 tsp salt and 1/2 tsp turmeric powder into the slit brinjals and set aside. Take a non stick pan heat it  and add 1 tbsp oil and saute marinated brinjals in a low flame till golden brown and keep aside. Now make a smooth paste of roasted till, peanuts and poppy seeds and keep aside. Take a non stick pan add 3 to 4 tbsp s oil and add ginger paste along with chopped curry leaves (karepatta) and saute it for few mins in a low flame, when done add the paste and stir and saute till the oil separates from the paste. Now add coconut milk, sugar, chili powder, pepper powder and salt. Stir well and bring it to boil. When it starts boiling add fried brinjals and garam masala powder and cook by covering the lid. Now lower the flame and cook. Cook till the oil separates from the curry. Garnish with chopped coriander and now hot, yummy, delicious and tasty hyderabadi baingan ka sabji is ready to eat with steamed rice or with phulka.

Khatta mitha poha

Khatta mitha poha

Ingredients

• Poha                                                 1 big cup
• Tamarind pulp (thick pulp)               3 tbsp s
• Lemon juice                                     1 tsp
• Green chilies (slices)                        5 nos
• Red dry chilies (pieces)                   10 nos
• Karepatta                                         few
• Mustard seeds                                 1 tsp
• Cumin seeds                                   1 tsp
• Hing                                              a pinch
• Broken urad dal                            1 tbsp
• Turmeric powder                         a pinch
• Roasted till powder                      2 tbsp s
• Sugar                                         2 tsp s
• Salt                                            to taste

Process

Clean poha with water in a bowl and keep aside. Now take a pan, heat it and add 3 tbsp s oil. Now add hing, mustard seeds, cumin seeds and saute for few mins in a low flame. When the color of mustard seeds changes add  broken urad dal and saute it. Saute till the color of urad dal changes in to golden brown add green chilies, dry chilies and karepatta. Now add tamarand pulp, turmeric powder, sugar and salt to taste. When the pulp starts boiling add poha, mix well and cook in a lower flame for 10 to 15 mins by covering lid. Open the lid toss well and finally sprinkle lemon juice with roasted till powder and mix well. Garnish with chopped coriander. Now hot yummy, healthy and delicious khatta mitha poha is ready to eat.