Mangalorean Recipes Collection

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SNACKS Apam Appa Beaten Rice (Povva) Chuda Biscuit Roti Booster Oatmeal Dosa Bread Bajiya Bread Dahi Vada Chana Dhal Vada Chana Dal Rava Dosa Coconut Dosa Coconut-less Appam (Low Fat) Cucumber Dosa Cucumber Pudding (Manddas) Goli Bajey Grape Leaf Dolmas Instant Rava Dosa Jackfruit Muffins Jackfruit Patolies Lemon Pie Mangalore Buns Methi Dosa Mixed Vegetable Ambadde Multi Vitamin Pan Cake (Neer dosa) Muttlim Neer Dosa Pav Bhaji Peas with Povva Portha Polle (Pancakes) Potato Tikkis Pova Cutlet Pova Papad Povva Puran Polli (Holige) Rava Delight Rava Dosa Rava Dumplings (Muttlim) Rava Idli with Beans and Carrots Rava Pizzas Rava Uttappa Rice Shevio Rice Tikkis Sanna (Idli) Savoury Beaten Rice (Pov Usli) Stuffed Rice Rolls in Saffron Leaves (Patholi) Sweet Rice Pancakes Urad Dhal Vada Vada Pav Winter Cup Pudding

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Beef Beef Cabbage Rolls BEEF CHILI FRY BEEF CHILLI FRY - 2

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BEEF CURRY BEEF CUTLETS Beef in Oyster Sauce Beef Jeera Pepper (Beef Jeera Miri) Beef Mince with Rice Beef Mixed Fry Beef Roast BEEF ROAST BEEF STROGANOFF WITH MUSHROOMS Beef Sukka Beef with Bacon Beef with Beetroot BEEF WITH PEPPERS MINCED BEEF Minced Beef Patties Pepper Beef Spicy Beef

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Chicken Apple Chicken Butter Chicken Chicken Cafreal Chicken Chaat Chicken Dry Chicken Ghee Roast Chicken Green Masala Curry with Radish CHICKEN IN TOMATO SAUCE Chicken Lollypops Chicken Mughalai Chicken Neelgiri Chicken Roast with Masala Chicken Sausage Pepper CHICKEN STEW Chicken Sukka CHRISTMAS TURKEY Crispy Chatpati Chicken Starter Drums of Heaven DRY CHICKEN WITH COCONUT GINGER CHICKEN Green Chilly Chicken Jeera Chilly Chicken Kadai Chicken Malai Chicken Mangalorean Chicken Curry with coconut milk (roce) Mixed Vegetables Stuffed Chicken Palak Chicken Pepper Chicken Pudina Murg Pulav Quick Chicken Curry Quick Chicken Sukka Red Masala Chicken Curry Sausages (Chicken Franks) with Yogurt SPECIAL X'MAS CHICKEN ROAST Spicy Chicken Fry Tandoori Chicken

33 33 34 34 35 36 36 37 37 38 38 39 39 40 41 41 42 43 44 44 45 45 46 46 47 47 48 49 49 50 51 51 52 52 53 54

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Deserts Bottle Gourd (Boblem) Kheer Coffee Pudding Vorn Honey & Raisin Yoghurt Dessert Mango / Strawberry Souffle Shahi Tukra Walnut and Chocolate Fudge

55 55 55 56 56 57 57

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Egg CHEESY SCOTCH EGGS EGG BALLS Egg Coated Rice EGG CRISPIES Egg Curry EGG CUTLET EGG DELIGHT EGG FLORENTINE EGG MAHARANI Egg Raita Egg-Sausage Omlette STUFFED EGG CURRY Thai Egg Curry

58 58 58 59 59 60 61 61 61 62 62 63 63

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Fish A SPICY CRAB PREPARATION WITH AROMATIC SPICES AND ROASTED COCONUT Batter Fried Prawns Black Pomfret -Green Masala Curry Cat/Shark Fish Curry Crab Pepper Crab Salad CRISPY NOODLES AND PRAWNS FISH BIRYANI Fish Caldeen Fish Curry – Mangalorean Type Fish Curry with Yoghurt FISH CUTLET Fish Cutlets (Tuna) FISH FILLETS Fish Masala Fry Goan Prawn/Shrimp Curry Hamour/Pomfret/Shetkam Curry HOT MACKEREL CURRY KANE KADI (LADY FISH CURRY) Kanne Nivoll (Lady Fish Curry) King Fish (Surmai) Masala King Fish Manchurian Gravy KUBAE SUKKE (SHELL-FISH CURRY –DRY) KUBE ANI BAKRIYO (SHELLFISH AND ROTI) Mackerel Fry Mackerels Special MACREAL CURRY - US STYLE Pomfret Curry Pomfret Curry (Mangalorean Style)

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Pomfrets in Green Masala PRAWN AND WHITE PUMPKIN CURRY Prawn Balchao Prawn Caldine PRAWN FRY (DRY) PRAWN SUKKA Prawn Toast Prawns Biryani PRAWNS DRY (GUDGUD) Prawns with Coconut milk Prawns with Drumstick / Brinjal / Bottle Gourd (Bobllem) (Hyderabadi Style) Prawns with Lady’s Finger Curry Red Fish Fillets Salt & Pepper Prawns Sardine Thick Gravy (Tharle) Sour/Hot (Ambott Tik) Fish Curry Squid Dry Curry (Sukka) Squid Fry Squid Rings Squids Sukka Traditional Prawn Curry with Green Mangoes Tuna Bagar Rice

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MUTTON DRY PEPPER MUTTON Ghee Rice & Mutton Kurma GREEN MUTTON CURRY Hyderabadi Biryani MUTTOM STEW MUTTON BIRYANI MUTTON CURRY (M'LOREAN STYLE) MUTTON DRUMS STICK CURRY MUTTON ROAST

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PORK MANGALOREAN SORPOTEL Methi Pork Pork Bafat Pork Chilli PORK CHOPS Pork Grill PORK INDAAD Pork Manchuri PORK RIBS STIR FRY PORK ROAST Pork Rolls in Spicy Gravy Pork Salad Pork Sorpothel Spare Ribs Spicy Pork SPICY PORK MASALA

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Kuswar Badam Burfi Besan (Chickpeas) laddoos

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Cashew Nut Macroons Chaklies Christmas Choco Cake Christmas Fruit Cake Coconut Burfi Crispy Chocolate Slices Father Christmas Cake Karakaddi Kidyo ( Kulkuls ) Kokkisam Maida Chakli Masala Chaklies ( broken) Parsley Cake Potato Chakli Rava Laddu Rice Laddoos Rice Marbles ( Gulliyo) Rich Cake Rose Cookies Rosettes - Kokkisam Sooji Coconut Cake Sweet Puffs (Nevryo) Wheat flour laddus

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RICE METHI PULAO MIXED FRIED RICE PRAWN PULAO Quick Tomato Rice RICE KHEER VEGETABLE PULAO

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SOUP ASPARAGUS & CRAB MEAT SOUP CREAMED CHICKEN NOODLES SOUP DAL & VEGETABLE SOUP GREEN GRAM (MOONG) SOUP HOT & SOUR VEGETABLE SOUP MORROCON HARIRA SOUP TOMATO SAR Toor Dal ( Sar )

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VEGETABLES Allu Dentto Curry Channa Sukka Karathem Sukka (Bitter Gourd) Sprouted Green Gram Sukka (Moog Suko) Aloo Paratha Ash Pumpkin (Kuvallo) Bafat Baingan Bhurta BATATA POHA Beans –Whole Masoor Curry Beet Root Dry Bhindi Dry (Lady Finger) BITTER GOURD CURRY

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Brinjal -Hyderabadi Brinjal Ennekai BRINJAL SALAD Broccoli with Capsicum Butter Paneer Masala Cauliflower Cheese Cauliflower Manchurian Channa Dal with Cashew Nuts Curd Rice Dahi Kaddhi DAL AND GOSALE KADI (LENTILS & RIDGE GOURD CURRY) DIU-JUJJE SUKKA (RAW JACKFRUIT DRY) EASY MASOOR DAL Egg Plant (Brinjal) in Yoghurt Eggplant (Brinjal) Curry Hakka Beans (Whole Tender Beans) HYDRABADI BAIGAN MASALA Ladyfinger in Yogurt Recipe -- Mango-Pineapple Special Masala Aloo Mixed Vegetable Curry MOGEM CURRY Mushroom Curry Muska Sango Sukhem (Drumstick Dry Curry) Mutter Paneer Palak Paneer Palak Paneer Pulao Paneer & Soya Kheema Cutlets Paneer Babycorn Balchao Paneer Butter Masala Paneer Chilli Paneer Fingers Paneer Jalfrezi Paneer with Capsicum and Cashew nuts Paneer with Mushroom PATHRADE Potato 65 Potato Bread Rolls Potato Chops Potato Patties (Tikkis) Potatoes and Green Peas Curry Raw Jackfruit Curry (Gujje Gasi) Ripe Mango Curry Sambar Sambar-2 Sesame Palak Potatoes Small Potato Curry SPROUTED GREEN GRAM CURRY STRING BEANS DRY FRY (ALSANDE SUKKA) STUFFED CAPSICUM IN SPICY GRAVY Surne (Yam) Curry Tava Bhindi (Ladies Finger) Vegetable Lollypops with Schezwan Sauce Vegetable Mint Curry VEGETABLE STEW

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Pumpkin Puli Koddel

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PICKLES Lemon Pickle Mixed Vegetable Pickle Prawn Pickle Surmai Pickle (King Fish)

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Juices and Shakes Apple Punch Avocado Shake Banana Milk Shake with Honey CARROT MILK KHEER Fruit Shake Ice Cream Shake KIWI & MANGO MILK KUSKUS ALMOND MILK SHAKE Layered Kiwi-Mango Milk Peach Cooler PINEAPPLE OR MANGO DELIGHT ROSE MILK WITH HONEY ON ICE CREAM Strawberry & Banana Smoothie Thanda Coconut Pani Watermelon Lemonade

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Chutney Brinjal Chutney Coconut Chutney Coconut with Curry leaves Chutney Dates Chutney Dried Fish (Kollakuru) Chutney Dry Fish Chutney Green Chilly Chutney Mango Chutney Mint & Green Coriander Chutney Onion Chutney Peanut Chutney Raw Mango Chutney Spinach Chutney

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Salad All Season Fruit Salad Beetroot & Ash Gourd (kuvallo) Salad Bhoondi Raitha with fruits and Yogurt Bitter Gourd Salad Cauliflower Curd Salad Nutritious Salad Pork Salad Potato Salad Red Bean Salad with Feta Cheese Roasted Eggplant Raita Toasted Noodle Salad Yogurt with Fresh Fruits

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Jam Mango Jam Papaya & Mango Jam Tomato Ginger Jam

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Bread Bread and Butter Pudding Bread and Cheese Pakodas Bread Masala Bread Patties Bread Pudding Bread/Chicken Bake Pasta/Macaroni with Prawns Prawn Pakodas South Indian Style Noodles Vegetable Pasta Bread Cutlet

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Pasta and Noodles Crunchy Salad Kidney Beans Salad Mixed Vegetable Salad Noodles Sprouted Moong Salad Tuna Salad Veg Pasta Yummy Pasta

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SNACKS 1. Apam Ingredients: 2 cups dosa rice ½ cup cooked rice (basmati) 7 tbsp. coconut milk powder ¾ tsp yeast 3 cups of water Sugar and salt to taste. Method: Wash and soak the rice for at least 6 hrs. Then grind it along with cooked rice, coconut, milk powder, water and yeast. Add sugar and salt. Mix well and keep it to ferment. Once the dough rises fry the apam in a apam pan to get lacy and soft apam. Remember the following while frying the appam. Fry an egg in the pan, and then make a bundle with it with a cloth and use this to rub ghee on the pan or alternatively you can use an onion for this. Don‟t make the pan too hot. The apam will not stick to the pan but will fall off! Add sufficient water to the dough while grinding, don‟t make the dough thick or your apam will be hard when they cool.

2.Appa

Ingredients 2 cups raw rice ½ cup beaten rice (Povva) ½ grated coconut Pinch of sodium bi-carbonate ½ cup fermented coconut water Method Soak rice for 2 hours. Grind along with grated coconut and povva to a fine paste. Add salt and soda bi-carbonate. Add the fermented coconut powder. Mix well. Keep overnight. Spread 2-3 tbsp. of batter squickly on a ghee-smeared tava. Roast one side only. Serve hot with chutney or curry. NOTE: To make fermented coconut water, take ½ cup of coconut water and add a teaspoon of sugar and a pinch of cooking soda. Keep for 6 hours.

3.Beaten Rice (Povva) Chuda

Ingredients ½ Kg nylon beaten rice (Povva) ¼ Kg powdered sugar 100gms groundnuts 100gms channa dal (roasted) 10-15 green chillies 1 bunch coriander leaves (Finely Chopped) Little curry leaves Page 1

Little mustard seeds 2 tbsp. coriander powder 1 tbsp. jeera powder 1tbsp turmeric powder Little oil Salt to taste Method Heat little oil in a big vessel, add mustard seeds, curry leaves, groundnuts, green chillies, coriander leaves and add the fried channa dal. Fry well, then add the coriander and jeera powders and little salt and fry for few minutes. Now keep the pan down and add the beaten rice, powdered sugar and mix well.

4. Biscuit Roti

Ingredients: 2 cups maida 2 tbsp semolina ½ coconut grated 3 tsp. oil ½ tsp. mustard seeds 4 green chillies Small piece of ginger 2 sprigs of curry leaves Pinch of asafetida Salt to taste Oil for frying Method: To maida, add in salt, ghee and knead it with water into a thick dough (Chapatti dough). Dry roast semolina on a tawa and let it cool. Chop curry leaves, green chilies, ginger and mix it with grated coconut, add in asafetida. Heat oil in a pan, when hot add in, mustard seeds, when they splutter, add in red chilies and curry leaves and add in the coconut mixture. Cool it and then add in rawa, mix well and keep aside. Roll the maida into small puries and stuff the puri with the coconut mixture and roll it again into small puries and deep fry them in hot oil till golden in colour and crispy.

5.Booster Oatmeal Dosa Ingredients: 1 cup oats 2 tbsp. wheat flour 2 tbsp grated coconut 1 finely chopped onion 1 chopped green chilly Few chopped coriander leaves Few chopped curry leaves 2 tbsp. curds Salt as per taste Method: Mix all the above ingredients adding water keeping the consistency like dosa batter. Fry dosas in a non stick pan till brown adding little oil on both the sides. Serve hot with chutney of your choice. Page 2

6. Bread Bajiya Ingredients: 4 slices bread 1 egg ½ Kg. chana powder 1 onion sliced 1 tbs. haldi powder ½ tsp. chilli powder (optional) Salt to taste Oil to fry Method: (Cooking Time 15 Minutes) Break the bread in to small pieces in to a bowl. Add chana powder ,egg, masala, salt, onion and mix well. Put oil in a deep fry pan , when oil is heated put drops of the batter and fry till brown. Bread bajiya is delicious with ketchup.

7. Bread Dahi Vadas

Ingredients: 6 slices bread 2 cups curd 2 green chillies - chopped small piece ginger - chopped 3-4 curry leaves 1 tbsp chopped coriander leaves 1/4 tsp mustard seeds salt to taste Oil for frying Method: Soak the bread slices in water, squeeze immediately and knead well adding little salt. Form into vadas and deep fry till golden brown. Keep aside. Add little salt to the curd and mix well. Heat a little oil in a pan, add mustard seeds. When they crackle, add chopped green chillies, ginger and curry leaves. Stir for a minute and add to the curd. Mix well. Put bread vadas into the curd. Let them soak in the curd for 30 minutes. Add chopped coriander leaves just before serving.

8. Chana Dhal Vada (Chattambadde)

Ingredients: 1 cup chana dhal ½ cup toovar dhal ½ cup urad dhal ½” ginger chopped 1 pinch asafoetida powder 3-4 green chillies chopped 1 sprig curry leaves, chopped Salt to taste Oil for frying Method: Wash and soak the dhals for about 2 hours. Then grind the dhals together to a very rough paste. Remove and mix together with the other ingredients. Take a little of the mixture and flatten into rounds and deep fry in oil until brown. Serve with chutney.

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9. Channa Dal Rava Dosa

Ingredients: ½ cup channa Dal 2 cups rava (semolina) 1 small cucumber 6-8 curry leaves ¼ tsp. asafetida 2 green chillies 2 stems coriander leaves Salt as per taste. Ghee or oil Method: Soak the channa dal for about an hour. Wash, drain and grind dal along with chilles, chopped cucumber, curry leaves, coriander leaves and asafetida. Mix this batter and rava in a bowl adding salt and water. Set this aside for about 10 minutes. Fry dosas in a non stick pan by smearing oil or ghee. Serve hot with apple chuney. Ingredients & method for Apple chutney: Grind 2 –3 tbsp. of coconut with 1 green apple , 1 green chilly, 2 stems coriander leaves and salt as per taste.

10. Coconut Dosa

Ingredients: 2 cups idli rice or basmati rice 1 cup grated coconut 2 tbsp. beaten rice (Pova) ¾ tsp. yeast 2 tsp. sugar Salt as per taste Oil/ ghee for frying Method: Soak rice for 2-3 hours. Grind the soaked rice along with coconut and beaten rice adding little water. Mix yeast in warm water adding sugar and set aside for 5 mts. Add this yeast mixture to the rice batter and mix well. The batter consistency should be medium thick like idli batter. Keep this overnight or for about 6 -7 hours till it ferments. The fermenting time depends on the type of yeast used and the room temperature. Heat a non stick pan, grease it with oil or ghee. Add salt to the batter and stir gently. Spread 1 to 1 ½ spoon of batter on the pan. Fry dosas covering the pan. Serve hot dosas with green chutney or chicken curry.

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11. Coconut-less Appam (Low Fat)

Ingredients: 1 cup dosa rice ¼ cup semolina ½ tsp. dry yeast 1 tsp. sugar Salt to taste. Method: Wash & soak the rice for 2-3 hours. Mix semolina in 1½ cups of water in a very thick-bottomed pan. Stir well to ensure that no lumps are formed. Cook the semolina-water mixture for 5 minutes on slow fire until the semolina is soft. Allow this to cool. Grind the soaked rice along with the cooked semolina mixture in a mixer. Add water if needed. Grind this mixture until it resembles the consistency of dosa batter. Add the dry yeast & grind it again. Allow the batter to ferment overnight. Add salt & sugar, the following morning & mix well. Heat a non-stick apam pan on medium flame. Pour a large spoonful of the prepared batter & rotate the tava so that you have a thin layer of batter spread out all around & just a little more in the center. Cover with tight-fitting lid. Allow appam to cook for few minutes on low flame. When done, the appam will have a soft raised area in the middle with a lacy area all around. Likewise repeat with the remaining batter. Serve with Mangalorean fish curry, chicken curry, chutney, or sambar.

12. Cucumber Dosa Ingredients: 2 cups rice Powder 3 medium cucumbers ¾ cup grated coconut 3 - 4 tsp. finely cut coriander leaves 2 green chillies Salt to taste 1 tsp. sugar 1-2 cups water Method: Wash and finely grate cucumbers. Mix together grated cucumbers, coconut, green chillies,coriander leaves, sugar and salt . Add water and rice powder and mix well. Make the consistency as of a dosa mixture. Heat pan. Apply oil, and spread the mixture and make round dosa and fry covered. Serve hot with chutney. 13. Cucumber Pudding (Manddas)

Ingredients: 1 cup raw rice 1 cup boiled rice 1 cup fresh coconut 2 cups cucumber (peeled and scraped) 1 cup jaggery or according to your taste 1 tsp. cardamom powder Little salt Method: Soak the rice for 5-6 hours. Grind the rice along with cucumber, coconut and jaggery, Grind only till well blended, add cardamom powder and salt. For the baking pan apply ghee and pour the mixture into it, Cover with foil and bake in a pre-heated oven at 180 degrees for 45 minutes and then remove the foil and bake for another 10 minutes. Cool and cut into pieces. Note: You can also steam this pudding. Page 5

14. Goli Bajey Ingredients: 2 cups maida ½ cup curd A pinch edible soda 2 green chillies chopped Small piece finely chopped ginger Salt to taste Oil for frying Method: Mix maida and curds to form a thick batter, which can be dropped to oil with hand. Add salt, green chilli and ginger. Heat oil in a pan, and drop little balls of batter into it. Fry on low fire. Serve it with chutney.

15. Grape Leaf Dolmas

Ingredients: 1/2 Kg bottled grape leaves 350g minced meat 2 cups basmati rice 3 medium size tomatoes 1 large size onion 2 large size potatoes 1/2 tsp turmeric powder 1 table spoon ginger garlic paste A bunch coriander leaves 2 Table spoon any cooking oil 2 Table spoon olive oil 1 packet (small 100 grams) tomato paste Tamarid ( 1 small lemon size) Method: Wash the rice & soak it for 1/2 an hour then drain it.Cut onion, tomatoes,coriander leaves into very small pieces.Cut the potatoes little thick in a round shape.Mix the tomato paste & tamarind water together and make it 5 glasses qty. Heat the oil & fry the onions till they turn light brown then add turmeric powder, minced meat & salt. Mix it nicely and keep on medium fire for 5 minutes. When it cools, add tomatoes, coriander leaves, olive oil and rice. Mix it nicely. Take a grape leaf and put 1 tablespoon full of this mixture in the leaf and roll it (in a cylindrical form). Do the same for all the leaves. Take a big vessel and put the potato pieces at the bottom of the vessel and set all the dolmas up of that. Pour the above 5 glases of water on the dolmas. Close the vessel tightly and keep it on fast fire for 2-3 minutes and 1 hour on slow fire. Serve medium hot!

16. Instant Rava Dosa

Ingredients: 1 roasted semolina (rawa) 1 cup flour (maida) ¼ cup curds 1 sprig curry leaves 2 chopped green chillies 1 tsp cumin seeds Pinch of asafoetida Page 6

Salt to taste Method: Mix all the ingredients to a medium consistency batter. Set aside for 15 minutes. Heat a pan, smear with little oil. Spoon out the batter into a thin layer. Fry on both sides till crisp and brown. Serve hot with chutney or sambhar.

17. Jackfruit Muffins

Ingredient: 1 tin (500g) jackfruit (or drained 200 grams) 2 cups plain (wheat) flour (or use 1 cup rice flour and 1 cup wheat flour) 3 tsp. baking powder 5 cardamoms ¼ tsp. salt 5 tbsp. brown sugar 2 eggs 1 cup thin coconut milk ¼ cup butter - melted Method: Discard the water from the jackfruit tin - and puree (coarse) the fruit. Powder the cardamoms. Mix together flour, cardamom powder, baking powder and salt in a bowl. In a separate bowl, mix together jackfruit puree, brown sugar, eggs, coconut milk and melted butter. Mix the contents of the two bowls together gently. Spray/apply oil onto the muffin tins (sanna cups can be used) and pour the batter (about half full) into the tins Pre-heat the oven to 220 degrees centigrade for about 10 minutes. Reduce the heat to 190 degrees and place the muffin tins and cook them for about 15 minutes. Note: Sugar can be increased according to your taste.

18. Jackfruit Patolies

Ingredients: 2 cups of jackfruit (Ghare, discard the seed) 2 cups Parboiled rice (soaked) Jaggery Salt to taste 1 ½ cup scraped coconut ½ cup coconut cut into tiny pieces 6-7 peppercorns Saghoni Leaves or you can use Badam leaves (if both not available you can use plantain leaves) Method: Grind the ghare, soaked rice, black peppercorns, jaggery, salt, and the scraped coconut. It should not be fine. Do not make it watery. Mix the mixture with the coconut pieces and keep if for half an hour. Steam in a steamer , place the leaf at the bottom and pour the mixture on the leaves, the layer should be thick. Steam till done. Insert a toothpick and check if done. Cut into pieces. Best to steam at night and have in the morning.

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19. Lemon Pie

Ingredients: Digestive Biscuits: 1 packet (small) Condensed milk: 1 Tin Lemon juice: 1/3 glass Icing sugar: ¾ cup Butter : 2 oz (melted) Eggs: 4 Vanilla essence: 1 cap Method: Crush digestive biscuits. Mix in the melted butter and put in a cheese cake tray as a base. Separate the eggs. Mix the egg yolks and the condensed milk with a spoon , then add the lemon juice. In another dish beat the egg whites till stiff so that peaks form and add icing sugar and vanilla essence. Put the condensed milk mixture in the baking tray over the biscuit base and the egg white mixture over this. Bake in a previously heated oven for approximately 20-25 minutes. Allow to cool slightly before turning out.

20. Mangalore Buns

Ingredients: ¼ kg flour 2 plantians (soft variety) 2 tbsp curds 2 tbsp sugar 1/2 tsp salt ¼ tsp soda bicarb 1 tbsp ghee Oil for deep frying Method: Take ½ cup water in vessel and add salt, sugar, soda bicarb, ghee, plantians and curds to it. Mix well. Add flour and knead well. Keep it aside for 8 hours or overnight. Make small balls and roll thick. Deep fry – It can be kept for 4-5 days.

21. Methi Dosa

Ingredients: 4 Cups Basmati Rice 2 Small Bunch Methi Baji ½ Cup Urad Dhal 1 tsp yeast 2 tsp sugar Salt to taste Ghee for greasing Method: Wash and soak rice and dhal together for 1 hour. Grind rice Dal, Methi (only Leaves) Sugar & Yeast together to a fine paste. Mix well the prepared batter and keep aside for fermentation for 2 -5 hours (to check the fermentation put one onion inside the batter, when its ready the onion will go down). Grease the frying pan with little Ghee. Fry Dosas in different sizes. Serve with Sambar & Coriander Chutney or Tomato Ketchup.

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22. Mixed Vegetable Ambadde

Ingredients: ¼ kg Bengal Gram Powder 1 tsp Chilli Powder 1 ½ tsp Cummin seed powder 1 pinch asafoetida 2 onions diced 2 green chillies Small bunch coriander leaves (chopped) 1 tsp garam masala Salt to taste Oil for frying Method: Mix together gram powder, cumin seed powder, chilli powder, asafoetida and salt and keep aside. Cut all the vegetables into small pieces (carrot, peas, potato, cauliflower, beans, cabbage). In a pan, heat one tbsp of oil, add onions. When onions turn brown add vegetables, salt and water. When the vegetables boil, add ½ tsp of cumin seed powder, green chillies, crushed garlic, chilli powder, coriander leaves and garam masala powder and salt. Mix well and make small balls. Dip in the above batter and deep fry.

23. Multi Vitamin Pan Cake (Neer dosa)

Ingredients: 2 cups idli rice 2 tbsp. crushed wheat 1 tsp.methi seeds 2 tsp.moong dal 2 tbsp. Ragi powder 1 egg Salt as per taste Oil or Ghee Method: Soak rice with methi, dal, and wheat for about 2 hours. Grind all the soaked ingredients along with egg and ragi powder into a fine paste adding little water. Add enough water to the batter to have thin consistency. Add salt as per taste. Heat, grease a non stick pan with oil or ghee and fry crispy dosas. Serve hot with green chutney & tomato ketchup. Editors Note: Crushed wheat can be substituted with wheat flour.

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24. Muttlim

Ingredients: 1 cup rice rava Half Coconut Scraped 2 tsps. sugar Salt to taste 2 cups water Method: Boil the water in a saucepan, add salt, sugar and scraped coconut and bring to boil. When boiling starts lower the heat and add to it the rice rava. Mix well until a thick batter is formed. Remove from heat. Take a steaming vessel (thondor), add water and place the steaming tray. When the batter is hot, take a tablespoon of the batter and make a ball and with the thumb make a dent into it. Place these muttlim in the steam pot and steam for about 20 minutes. To check whether it‟s done prick a knife and if it comes out clear the muttlim are done.

25. Neer Dosa

Ingredients: 2 Cups Rice Salt To Taste Oil For Frying Method: Wash and soak the rice for 1 ½ hours. Then grind it to a very fine paste. Remove and add salt and water and make a very thin consistency. This dosa batter should not be kept for fermenting, but prepared immediately. Heat the dosa tawa, apply a little oil and pour one ladleful of batter so that it spreads in a thin even layer. Cover and keep it for a second. Then remove it carefully. Serve with chicken curry.

26. Pav Bhaji

Ingredients: Pav or sliced bread 500 gms. mixed vegetables (Potatoes, Green Peas, Capsicum, Cauliflower, Carrots) 2 medium onions chopped 2 medium tomatoes chopped 2 tsp. ginger garlic paste 1 tbsp. pav bhaji masala powder (readily available in the market) 1 tsp. chilly powder Juice of half lime ¼ bunch chopped coriander leaves 2 tbsp. butter 2 tbsp. oil Method: Boil or steam the vegetables and mash them (not very fine). Heat oil and fry onions till pink in colour. Add the ginger garlic paste and fry for about 2 or 3 mins. Add chopped tomatoes and fry till the oil separates. Add pav bhaji masala powder, chilly powder and salt. Fry for sometime and then add the mashed vegetables and cook for 2 to 3 mins. Lastly add lime juice and a dollop of butter. Garnish with coriander leaves. Serve hot with pav or bread slices fried lightly in butter. This dish is also served with a salad of finely chopped cucumber, tomatoes, onions, coriander leaves.

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27. Peas with Povva

Ingredients 2 cups povva 3 tbsps. Clarified Butter ½ tsp. cumin seeds ½ tsp. Garam masala powder ½ tsp. Turmeric powder 2 tbsp. Ginger finely chopped 2 Green chillies finely chopped 1 cup boiled peas 8 Raisins 10 Cashew nuts 1 tsp. Coriander powder 2 tbsps. Coriander leaves Salt to taste Method Wash povva quickly and keep aside for half an hour. (Choose povva that is of medium body. Very light varieties are not good for this recipe). Heat butter in a pan and add cumin seeds. Turn the heat to medium and add ginger, chilli along with coriander, turmeric powders. Fry for a few seconds. Add peas and stir about 4-5 minutes. Reduce heat. Add povva, salt and garam masala and mix well, keep about 5 minutes on low heat. Add coriander leaves and remove from heat. Garnish with fried cashews and raisins. Editor’s Note: You may add sugar according to your taste.

28. Portha Polle (Pancakes)

Ingredients: (For pancakes): 2 cups boiled rice 2 cups raw rice Salt to taste For filling: 1 fresh coconut grated 250 gms. jaggery Little cardamom powder Method: Soak both the rice for 3 hours then grind to a fine paste. Add salt and keep the batter to a running consistency. Heat a non-stick pan and apply little oil with a cut onion. Pour a big spoonful batter to the pan and tilt the pan so that the batter spreads evenly all around. Cover and cook for approx. 1 minute or till the pancake is done. Remove and keep warm. Finish with the remaining batter. Meanwhile grate the coconut and pound the jaggery and mix both. Add cardamom powder. You may add fried cashew nuts and raisins to the jaggery mixture. Take out each pancake and put a spoonful

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of the jaggery mixture in the center lengthwise and fold carefully like a spring roll. Serve warm. Note: The pancakes can also be eaten either plain or with coconut chutney without the jaggery filling.

29. Potato Tikkis

Ingredients: 3 large potatoes (boiled & mashed) 1 tbsp. corn flour Salt to taste Oil for frying Filling: 3 tbsp. moong dal ( Soaked for an hour) ½ tsp. cumin ½ ” piece ginger (minced) ½ tsp. chilly powder ½ tsp. chat masala ¼ tsp. amchur powder ½ tsp. salt 1 tbsp. oil

Method: Heat 1 tbsp. oil. Splutter jeera. Add soaked dal along with other ingredients of the filling. Cook till the dal is soft with very little water if required. Set this aside. Mix the mashed potato with cornflour & salt. Knead well and sprinkle cornflour if required to remove the moisture. Make balls of the potato mixture. Now make a cup shape in each ball and stuff the filling in the center and close the ball. Flatten the ball to from a tikki . Heat oil in a non stick pan and shallow fry the tikkis on both sides till crisp. Serve hot with choice of your sauce or chutney.

30. Pova Cutlet

Ingredients: ½ cup pova(soak for 20 minutes) ½ cup smashed boiled potato 1 medium onion 1 tsp. ginger 2 tsp. coriander leaves Salt to taste ½ tsp. lemon juice Oil for frying Method: Mix all the above ingredients and make into balls and flatten it (If you want, apply the bread crumbs on both the sides). Take a pan, pour ½ cup oil and leave the balls. Shallow fry on both the sides till it is golden brown. Serve hot with tomato ketchup.

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31.Recipe -- Pova Papad

Ingredients: 3 cups thin pova Buttermilk as required Salt to taste ½ tsp. asafoetida Rice flour for dusting 2 tsps. cumin seeds 7-8 green chillies

Method: To make crispy pova spread pova under the sun or bake in pre-heated oven about 150 degrees for 15-20 minutes or keep an eye till it gets crispy. Let it cool. Dry grind pova until pova powdered finely. Now pova flour is ready. Crush cumin seeds and green chillies. Mix salt, asafoetida, crushed chilli and cumin to pova flour. Add buttermilk to pova flour and knead soft dough, because later dough becomes semi-hard dough. Cover it with a damp cloth for about 45 minutes. Spread little rice flour on the surface. Taking a little dough at a time (about the size of a lemon), dip into rice flour and roll into papads as thin as possible. Follow the procedure till dough is finished. Dry rolled out papads under shade for 1-2 days. You can spread papads on paper or cloth inside the house. Store papads in an airtight container for at least one year. Occasionally put them out in an airy place so that they are preserved better. Whenever you need, deep fry papad and serve as an appetizer for lunch/dinner or as a snack. Note: Papads may look small, but after frying they puff up a bit and becomes big. It can be microwaved, but will not increase in size if you do so.

32. Povva

Ingredients 250 gms Povva ( Beaten rice) 2 potatoes (cut into fine cubes) 2 onions 4 green chillies 2 tbsp. coriander leaves - chopped 8 curry leaves 1 tsp. mustard seeds 1 tsp. turmeric powder 4 tbsp fresh coconut, grated Salt to taste. Method Wash the povva 20 minutes before cooking. Wash it well. Pressure cook the potatoes and cut them into small cubes. Chop onions fine. Heat oil in a pan and temper mustard seeds, coriander powder, curry leaves and fine pieces of green chilles. Add onions abd fry for 2 minutes and then add the cooked potatoes. Fry for another minute. Add povva along with salt. Let it cook for a while. Garnish with coriander leaves and grated coconut and serve hot.

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33. Puran Polli (Holige)

Ingredients: ½ kg Bengal gram dhal ½ kg sugar 100 GMS cardamom powder 1 cup oil Ghee

Method: Wash and boil the Bengal gram dhal with 3 glasses of water. When it is cooked, drain the water. Add sugar and cardamom and cook on slow fire till sugar dissolves. Remove from fire and cool. Mix well to a soft paste. Knead together maida and enough water to make a smooth dough. Keep on adding oil little by little till you get a soft dough. Keep aside for 5 to 6 hrs. Smear the palm of the left hand with little ghee, and flatten on it one portion of the dough in the shape of the puri. Place a lime size ball of dhal paste in the centre. Gather up the edges of the puri, enclose the dhal paste completely and pinch the seams well together. Dust this ball with maida, and carefully roll out like a chapati. Fry this on a medium fire on a tava, turning once or twice carefully. Serve with ghee.

34. Rava Delight

Ingredients

3 glass milk ¼ glass rava (coarse) 2 eggs vanilla essence 2 caps full sugar - 5 tbsps. 1 tin nestle cream nuts to garnish Method: In a 'handi' add milk, rava, 3 tbsps. sugar and mix well. Beat the eggs very well separately and also add to the above mixture. Then keep it on a slow flame and keep stirring continously. When the mixture comes to a boil remove from gas and pour it in a serving pyrex tray. Let it cool. 1 hour before serving empty the nestle cream in a small bowl, add 2 tbsp. sugar and beat well till the sugar melts in the cream then spread the nestle cream over the milk rava in the tray. Refrigerate it. Spread nuts just before serving. (Note: Spread the cream and keep in the fridge, so that when you sprinkle the nuts they do not sink in the cream)

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35. Rava Dosa

Ingredients: ½ Cup Rice Flour ½ cup plain Flour (maida) ½ cup semolina (rava) 3 to 4 green chillies finely chopped 1 tbsp cashew nuts roughly chopped ½ cup sour curds Salt to taste 2 tbsp curry leaves chopped Water Oil for frying Method: Combine rice flour, Plain flour, Semolina, green chillies, cashew, sour curds, salt and the curry leaves. Mix well. Add little water to make a very thick batter. Set aside for 2 1/2 hours. Make Dosa and serve hot with coconut chutney.

36. Rava Dumplings (Muttlim)

Ingredients: ½ cup rava 2 cups cooked boiled rice (basmati can be used too) ½ cup grated fresh coconut 1 tbsp. sugar (optional) Salt to taste Method: Crush the boiled rice well by hand (do not use the mixie). Add the rava and mix well. Add coconut, sugar, salt, mix well and make small dumplings. Steam for five minutes in a cooker or a tondor. Serve plain or with coconut chutney.

37. Rava Idli with Beans and Carrots

Ingredients: Rava : 2 cups Urad dal : 1 cup French Beans : a handful Carrot : 1 (medium) Coriander Leaves : 1 bunch Salt : to taste Sugar : to taste Method: Soak urad dal in water for at least 3 hours and then grind into a thick paste with salt & sugar. Steam the Semolina (Rava) in a thondor by placing the rava in a piece of cloth for 10 minutes. Remove the rava from the thondor and mix it with urad dal mixture. Let the batter be as thick enough to make the idlis. Check for salt & sugar. Keep it overnight. Next day morning grate the carrot, cut the beans(very thin) & coriander leaves & mix all this to the batter. Pour them to the idli cups & steam them for half an hour. Serve with sambar or chuttney.

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38. Rava Pizzas

Ingredients: 3 tbsp. Rava 2 tbsp. Yoghurt ¼ tsp. Eno Salt to taste Oil for frying Grated carrot, chopped onion, coriander leaves and grated cheese for topping. Method : Mix rava, yoghurt and salt. Add Eno ,batter should be in thick pouring consistency. In a pan put little oil, pour little batter{like small pizzas}. Top of the batter put carrot, onions, coriander leaves and grated cheese and cover with lid. Fry for 2 to 3 minutes on a low flame. Serve with ketchup.

39. Rava Uttappa

Ingredients: ½ cup urid dal 1 cup bombay rava 1 medium onion chopped 3-4 green chillies chopped 2 tbsp. coriander leaves chopped Salt to taste Method: Soak urid dal for 1 hour, grind into a paste, mix the rava to the urid dal mixture, add enough water and salt, keep it overnight. Next day add chopped onion, green chillies, and coriander leaves to the batter. In a medium size pan apply ghee, pour this mixture fry the dosa's both the sides. Serve hot with green chutney and ketchup.

40. Rice Shevio

Ingredients: 2 cups boiled rice ½ cup grated coconut Salt to taste

Method: Wash and soak the rice for 4 to 5 hours. Grind to a fine paste with coconut. Add enough water to make a dosa batter consistency. Remove the paste, add a little water and salt. Cook this mixture over a medium flame stirring continuously till solid enough to be rolled into balls. Remove from fire and with moistened fingers, prepare balls of equal size; steam cook for 15 to 20 minutes. Press each ball through a mould. Note: Serve with coconut milk sweetened with jaggery and elaichi.

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41. Rice Tikkis

Ingredients: 1 cup leftover cooked rice (Basmati) 1 Chopped green chilli 2 tsp. ginger & garlic paste 1 ½ tsp. chopped curry leaves 1tbsp. chopped coriander leaves 2 tsp. all purpose flour or gram flour 1 small grated carrot Salt as per taste Oil for frying Method: Crush the rice with fingers like semolina (rawa). In a bowl mix all the ingredients along with rice and make it as thick dough. Mix well. Make small oval or round shaped tikkis . Heat oil in a pan and shallow fry the tikkis till crispy golden brown. Drain on a kitchen towel and serve warm with tomato/ green chutney.

42. Sanna (Idli) Ingredients: 3 Cups Boiled Rice 1 Cup Basmati Rice ½ Cup Urad Dhal 1 tsp yeast 2 tsp sugar Salt to taste Oil for greasing Method: Wash and soak rice and dhal separately for 5 – 6 hrs. Grind dhal to fine paste. Remove and keep aside. Grind rice to a fine paste. Remove and mix well with the dhal paste. Keep the batter aside. Soak yeast in 2 tbsp of luke warm water for half and hour. Mix it well with the prepared batter. Add sugar and salt to the batter. Cover and keep aside for fermentation for 4 –5 hours. Grease the katoris or idli cooker with little oil. Pour the batter in individual katoris and steam for 15 to 20 minutes.

43. Savoury Beaten Rice (Pov Usli)

Ingredients: 2 cups beaten rice flakes - thick variety 2 tbsp. oil 1 tsp. mustard seeds 1 sprig curry leaves 1 medium onion chopped 2 green chillies chopped ¼ tsp turmeric powder 2 tbsp. roasted peanuts 2-3 tbsp. grated coconut Sugar, salt to taste Method: Wash the beaten rice in water thoroughly. Drain and keep aside. Heat the oil in a pan. Toss in the mustard seeds. Fry till the mustard seeds splutter fully. Drop in the curry leaves. Fry briefly. Add the onions, green chilli(es) and turmeric powder. Stir fry on medium / low level for about 2 minute(s). Mix

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in the coconut, roasted peanuts, beaten rice and mix well. Mix in the sugar and salt to taste. Mix in a few tablespoons of water into the mixture. Cover and cook on low level for about 2 minutes or till the beaten rice absorbs the water, softening it and the flavors are well blended. Do not overcook the beaten rice, as it tends to harden. Keep covered for a few minutes before serving. Serve hot garnished with chopped coriander leaves.

44. Stuffed Rice Rolls in Saffron Leaves (Patholi)

Ingredients: 1 kg - Boiled Rice 2 Coconuts 400 gm - Jaggery 2 tsp - Cardamom Powder Salt to Taste Method: Wash and soak rice overnight. Grind it fine to a thick and dry dough adding salt. Mix together finely scraped coconut, powdered jaggery and cardamom and keep aside for filling. Spread a little dough on the inner side of each leaf in a thin and even layer. Then place a little of the filling along the centre, fold the leaf over and press edges firmly. Steam till done and serve with leaves on.

45.Sweet Rice Pancakes

Ingredients: 2 cups rice 150 gms. jaggery 1/4 cup curds 1/2 tsp. turmeric powder 1/4 cup beaten rice 1/4 tsp. cumin seeds 1/4 tsp. methi seeds Salt as per taste Method: Clean, wash and soak rice with cumin and methi seeds for 5 to 6 hours. Wash the beaten rice and drain all the water. Grind the soaked rice ,cumin, methi seeds adding curds, beaten rice and little water into a fine paste. Keep this batter overnight. Soak jaggery in water overnight. Next day morning mix the softened jaggery and salt into the pancake mixture. Mix well. The consistency should be a little thicker than the normal dosa mixture. Heat a pan, grease it with oil /ghee and fry pancakes. Fry both sides.

46. Urad Dhal Vada Ingredinets: ½ kg urad dhal, soaked for 1-2 hours 2 red chillies 1" piece ginger 3 green chillies, cut Salt to taste 1 sprig curry leaves, broken Oil for frying Method:

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Wash and grind the urad dhal to a thick paste. While grinding, add 2 red chillies, ginger and 2 green chillies. Remove , mix salt, 1 chopped green chilli and curry leaves. Keep enough oil in the pan to deep fry the vadas. When oil is very hot, take small lumps of paste and form into small balls, drop into the oil and cook on medium flame until all sides are brown. Drain and remove. Serve with chutney or sambhar.

47. Vada Pav

Ingredients: ½ kg potatoes 1 ½ cup besan 2-3 green chillies 4-5 flakes garlic ¼ tsp. mustard seeds Few curry leaves ¼ tsp. haldi A pinch of soda-bi-carb ½ tsp. red chilli powder Salt Oil for deep frying Lime Corriander leaves Method: Boil, peel and mash the potatoes well. Heat 1 tbsp oil. When heated, add mustard seeds. When they crackle and it stops crackling, add curry leaves, smashed garlic. Fry for a minute, add finely chopped curry leaves, haldi, and then add the smashed potatoes. Mix well. Add salt as per taste. Keep for 5 minutes on slow flame. Keep aside. When cool, add finely cut coriander leaves and squeeze a lime. Knead well. Make small round balls and keep aside. Take the besan, add soda-bi-carb, red chilli powder, haldi, salt and sufficient water to make a paste of pouring consistency. Heat oil in a kadai. When it starts to smoke, dip the round balls of potato mixture in the besan paste and deep fry till done. 3-4 balls can be fried at a time. Serve hot with pav and chutney, or can be plainly eaten with sauce.

48. Winter Cup Pudding

Ingredients: 8 Bread slices (Trimmed at edges) 1 cup milk 2 tbspn butter 2 eggs beaten 2 drops vanilla essence 6 paper cups 1 tin condensed milk of 90gms Optional for decoration: Dessicated coconut 6-10 smarties Chocolate flakes Method: Mix the condensed milk, eggs, butter, vanilla essence. Beat these contents by hand mixer for 5 minutes and then add the bread slices. Grease the baking tins lightly with butter and pour the above contents. Bake in oven for 30 minutes at 160 degrees Centigrade. Insert toothpick in one of the cups if it comes out clean. The winter cup pudding is ready. Optional - Decorate with dessicated coconut, smarties and chocolate flakes.

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Beef 1. Beef Cabbage Rolls

Ingredients: 500 gms. beef mince 2 big onions 1 tsp. pepper powder 1 tbsp. ginger garlic paste 2 tbsp. vinegar 1/2 tsp. garam masala powder 15 to 20 tender cabbage leaves 1/2 bunch coriander leaves 5 green chillies 2 eggs 2 tbsp. ghee/ oil for frying Salt to taste Method: Cook mince with little water for about 10-15 minutes adding salt. Set this aside to cool. Heat ghee / oil in a pan and fry chopped onions till pink. Add ginger garlic paste, chopped green chillies,chopped coriander leaves and saute for another two minutes. Mix 2 beaten eggs, vinegar, garam masala powder & pepper powder to the cooked mince. Add this mince mixture to the pan and fry for 5 minutes. Take the cabage leaves wash them and then dip them in salted boiling water. Spread 2 tbsp.of mince mixture in each cabbage leaf and fold the leaf. Steam these rolls for 5-6 minutes. Serve hot with mint chuttney or chillie tomato sauce.

2. BEEF CHILI FRY

INGREDIENTS:

1. 2 lbs. (1 kg) Beef 2. 3 Medium size onions cut lengthwise 3. 2 Bell pepper (capsicum) cut lengthwise 4. 2 Potatoes cut lengthwise 5. Turmeric powder 6. Pepper powder 7. Chili powder 8. Oil for frying 9. Salt to taste METHOD: Cut beef in to 2" stripes size, wash and pressure cook with 2 green chilies, 1 chopped onion, 1 chopped tomato, chopped ginger and garlic. In the frying pan, add 1 tbsp. of oil and fry the cooked beef add a pinch of chili powder, turmeric powder, pepper powder and salt and fry until the meat turns brown. Place the fried meat in a dish. Repeat the same procedure with onion, bell pepper and potatoes. If you want you can deep fry the potatoes like French fries. Finally mix all the fried ingredients well and sprinkle chopped coriander.

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3. BEEF CHILLI FRY

Ingredient: 1 Kg Beef (cut into small pieces) 2 Medium onions chopped 3 Tomatoes chopped 2 tbsp ginger chopped 2 tbsp garlic chopped 5 green chilies 12 Peppercorn 8 cloves 3 pieces of cinnamon ¾ tsp. turmeric powder 5 tbsp oil 1 tbsp Vinegar Salt to taste Handful of coriander leaves chopped Method: Heat oil in a vessel put whole garam masala, add chopped onions, fry till transparent then put turmeric powder fry for a minute, put ginger, garlic, green chillies and tomatoes and fry for 5 minutes then put beef and pour sufficient water to cook .Cook on a medium fire until the meat becomes soft and dry. Finally add vinegar and coriander leaves.

4. BEEF CURRY

Ingredients 1 ½ Kgs. Fresh beef [with bones] [A] 2 sprigs mint leaves ½ tsp. Cloves and two bits cinnamon 1 large tomatoe Salt to taste [B] Green Masala: ¼ bunch mint leaves 1 bunch corriander leaves 4-5 green chillies [including one or two ripe ones] 1 inch ginger 6 cloves garlics 2 large onions 2-3 pods tamarind Salt to taste

[C] Dry roast 2 tbsp. Coconut

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1 tsp.mustard 2 tsp.jeera 7-8 Pepper 2 tsp.corrainder 2-3 red chillies ¼ tsp. Turmeric Few cloves and a few bits of cinnamon 1tsp.kuskus[optional].

[D] Ghee as required 1 onion Vinegar, as required 1 tsp. sugar

Method: Boil, meat with [A], till well cooked. Add potatoes and cook further till they are half cooked.In the meantime, grind to paste masalas as mentioned under [B] &[C] together. Heat ghee and fry the chopped onion till crisp. Add the ground masala and fry well. Add the cooked meat, vinegar, sugar and salt. Boil through for 15 minutes, on moderate fire. Adjust seasoning.

5. BEEF CUTLETS

INGREDIENTS: 1/2 Kg beef mince (double ground) 1 large potato 2 slices bread 2 onions 4 green chillies 1/2 tsp turmeric powder 1"pc ginger 2 tbsp coriander leaves 2 tbsp mint leaves 1 tsp garam masala powder 1 tsp vineger Salt & pepper to taste 1 egg beaten

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bread crumbs Ghee / oil for frying

METHOD: 1. Boil the mince without water till dry and cool 2. Boil the potato, cool, smash and keep aside 3. Soak bread slices in water, sqeeze out all the water 4. Cut finely: Onion, ginger, green chilly, coriander & mint leaves 5. Now add all the other ingredients except the egg & breadcrumbs and knead thoroughly. 6. Prepare cutlets 7. First dip in beater egg and then roll in breadcrumbs 8. Shallow fry by using ghee or oil Serve with Thai chilly sauce.

6. Beef in Oyster Sauce

Ingredients: 250gms. lean beef 3 garlic cloves, crushed 3 slices fresh root ginger cut into slivers. 350 gms. mixed vegetables, sliced For the marinade: ½ tsp. soda bicarbonate 250 gms. cornflour 1 tsp. soya souce 20 ml oil 2 tsp. caster sugar For the sauce: ½ tsp. corn flour 1 tsp. sugar 1 tsp. salt 50ml white wine 85 ml chicken stock 120ml oyster sauce

Method: Cut the beef into thin slices. To prepare the marinade, act the following way: Mix the soda, corn flour; soya sauce; 1 tsp. oil; sugar and 85ml. water in a shallow dish. Stir in the beef, cover and leave to marinate for thirty minutes. Mix the corn flour, sugar and salt and then stir in the wine, stock and oyster sauce. Heat the remaining oil in a wok. Add beef and stir, fry over high heat for 20 seconds.

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Remove from the pan and keep it aside. Now add garlic, ginger and vegetables and stir-fry until tender but still crisp. Return the beef to the pan. Pour in the sauce and cook while stirring all the time. Serve at once.

7. Beef Jeera Pepper (Beef Jeera Miri)

Ingredients: 1 Kg Beef Wash beef and cut it into small pieces and half cook it with some water, ginger piece, salt, 1onion, mint leaves, coriander leaves, 1 tomato and keep aside. For the Masala: 1 teaspoon Pepper ½ tsp. Jeera ¼ tsp. Haldi powder 1 tsp. Tamarind 1 Onion 3 cloves 1 small piece Cinnamon Salt to taste Grind the above items into a paste and keep aside. To Chop: 4 big Onions ½ inch Ginger 1 small pod of Garlic 5 green Chillies.

Method: In a pan put ghee or butter and put the above paste and fry a little. Then add the chopped onions, ginger, garlic and greeen chillies and and fry a little. Add the half cooked meat and mix well. Add water if necessary and some pepper powder and salt. Beef jeera pepper is ready.

8. Beef Mince with Rice

Ingredients: 1 Kg Mince (Washed and drained) 3 cups basmati rice parboiled in salted water ½ cup green peas 4 tbsp oil 4 onions sliced 3 cloves 2 cardamoms 1" cinnamon 2 bay leaves 4 tomatoes chopped Salt to taste Grind to a paste: 6 Kashmir chillies 10 peppercorns 2 tsp coriander seeds

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1 tsp cumin seeds 4 cloves 1" piece cinnamon 10 flakes garlic 1" pc ginger ½ tsp turmeric powder 1 tsp vinegar Few sprigs of coriander leaves Few sprigs of mint leaves Method: Heat oil, add whole garam masala and fry onions till nice and brown. Add minced meat and fry very well with the onions, then add tomatoes and ground masala and fry well Add green peas.Add salt to taste Add half/1 cup water to get a nice gravy. Cook till mince is done. Grease a dekchi, then make layers of rice and mince. Keep a tava on the gast. Place the dekchi covered on this tava and let it cook on slow fire till rice is done.

9. Beef Mixed Fry

Ingredients: ½ Kg boneless beef 200 gms. each carrots, capsicum and french beans Pepper, salt, and 2 lemons 2 big onions- cut in strips 8 flakes garlic-cut in strips 4 green chillies-slit into two ¼ kg tomatoes-cut into slices 200 gms. tomato ketchup Method: Cut beef into strips of 1”. Marinate overnight with pepper, salt and lemon juice. Cook on slow fire until tender. In little oil, fry strips of vegetables separately and keep aside. Fry cooked meat in same oil, until the meat turns nearly black. In a separate pan, heat 2 spoons oil. Fry onions till transparent, add tomatoes, garlic and green chillies and stir well until oil separates. Add meat, vegetables, and tomato ketchup. Mix well, cook for 5 minutes and serve.

10. Beef Roast

Ingredients: 1 Kg Beef, cleaned, washed 1 tbsp ginger-garlic paste 1 tbsp garam masala powder made with (peppercorns, cloves, cinnamon, and cumin) 2 tbsp vinegar Turmeric (optional) 2 onion finely sliced 1 tbsp ghee or oil Salt to taste

Method: Prick the beef all over with a fork and apply salt and vinegar all over and keep aside for 10-15 minutes. Marinate the beef, preferably overnight with powdered garam masala and ginger garlic paste. Adjust seasoning. Heat oil in a dekchi. Add the onions and fry until browned. Now add the

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marinated beef and stir fry the beef until all water evaporates. Add a cup of water and pressure cook for about 10 minutes depending on the use of your pressure cooker. Remove the chunk of beef and cut into slices and return back into the cooker to enable the sliced beef to absorb water by re-cooking until the water is dry. Now fry the slices of beef in little ghee or oil until brown. Serve with broiled potatoes, carrots and snow peas.

11. BEEF ROAST

Ingredients: A chunk of boneless beef - 1 Kg. Crushed garlic - 6-7 flakes Crushed ginger - 2" Soya sauce - 2 tsp. Maggi cube 1 - 1 ½ Grind to powder: 2" piece cinnamon stick 6 cloves 8 pepper corns 6-7 rosemary (optional) 2 Madras chilies

For frying Oil or Ghee - 2-3 tbsp. 1 Big sliced onion 2 tomatoes sliced ( peel and deseed the tomatoes) 4 Kashmiri chilies Garnishing Fried potato fingers Lettuce leaves - 6 1 Big lemon - cut into round slices 2 Big onions - cut into round slices 3-4 coriander stalks Method Clean and wash the beef chunk. Pierce it with a table fork gently all over. Drain all the water. Mix the ground spice powder with the soya sauce, maggi cubes, crushed ginger and garlic. Rub this paste on the beef chunk thoroughly and keep it overnight. Pressure cook the marinated whole beef chunk without water on a very slow fire for 10 - 15 minutes. It will leave out water. Close the fire and let it cool. When it is cold remove the whole piece and slice it according to your choice. Slicing should be done neatly. Take ghee/oil in a non-stick or any vessel compatible to you. Now put the Kashmiri chilies and let it change the color then put onions and fry them till they are brown. Now put tomatoes fry for five minutes. Arrange the sliced beef pieces in the same vessel and pour the water from the pressure cooker, cover the vessel with a lid and let it cook on a very slow fire. Make sure it does not get burnt. Take an oval (optional) shape tray. Arrange the base with lettuce leaves. Organize all the beef roast pieces neatly on the leaves, decorate them with onion rings, lemon slices, potato fingers and coriander leaves and serve it hot. Note: You can even fry these beef slices coating them with egg and breadcrumbs.

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12. BEEF STROGANOFF WITH MUSHROOMS

Yield: 6-8 Servings INGREDIENTS: " 2 lbs beef round, cut into 2" strips " 4 onions, sliced " 1 lb mushrooms, sliced " 4 tbsp. vegetable oil " 2 tbsp. butter " 1 tbsp. worcestershire sauce " 1 tbsp. soya sauce " 1 cup beef stock " 3 tbsp. all purpose flour " 300 gms. sour cream " 1 tsp. sugar " Salt and pepper to taste.

METHOD: 1. Marinate beef in Worcestershire sauce, soya sauce, salt and pepper for about 2 hours. 2. Heat 2 tbsp. oil in a large skillet over high heat. Add onions and mushrooms, reduce heat and stir fry until they are soft. Remove to bowl. 3. Add remaining oil to the skillet, increase heat to high. Add the meat and saute until golden brown. 4. Transfer the meat to the mushrooms. 5. Melt 2 tbsp. of butter in another skillet and stir in flour. 6. Mix in stock and heat, stir until thickened. 7. Add beef and mushrooms; sugar, salt and pepper. 8. Stir in sour cream, do not boil. (Can be served over noodles or pasta or with bread)

13. Beef Sukka

Ingredients: 1 Kg beef cut into medium pieces 5 cloves 3 sticks cinnamon 1 big onion slices 2 tomatoes slices 1 piece ginger chopped 4 garlic flakes chopped 5 green chillies slites 1 tbsp vinegar 2 tbsp oil 1 cup fresh coconut Salt to taste For Masala: 5 cloves 2 sticks cinnamon 8 pepper corns 1 tsp cummin seeds 1 tsp mustard seeds Page 27

1 tbsp coriander seeds 5 kashmiri red chillies ½ tsp termeric powder A small ball of tamarind 1 onion slices 3 garlic flakes 1 tbsp oil Method: In a cooker heat oil add whole garam masala, then add onions fry till transperent, add chopped ginger ,garlic, green chillies and tomatoes. Fry for 3minutes, then add beef and fry for 2 minutes. Pressure cook the beef without adding water. Roast the masala with oil grind it with little water. For the boiled beef, add grind masala. Cook for 5 minutes, then add vinegar, salt and fresh coconut. Cook till the water evaporates.

14. Beef with Bacon

Step 1 First make beef roast Ingredients (To make Beef Roast): 1 Kg Beef (Boneless) Marinate the meat for an hour in: 2 tbsp ginger paste 2 tbsp garlic paste 1 tsp freshly ground pepper 1 tbsp vinegar Juice of 1 lime Salt to taste

Method: Heat oil in pressure cooker, put 4 cloves, 4 peppercorns, 1" piece cinnamon. When peppercorns start popping, add meat chunks and fry well. Add a little water if you like and close pressure cooker. After one whistle, lower the flame and cook for 20 minutes till meat is tender (cooking time depends on the meat.) Step2

Ingredients: 1 kg roast beef, cut into cubes (as cooked above) ½ kg bacon, cut into pieces 2 Big onions cubed 3 green chillies 1 tsp red chilli powder ¼ tsp turmeric powder 2 tomatoes cubed ¼ tsp garam masala powder

Method: Heat oil in a dekchi (or u may use the same pressure cooker in which you had made beef roast). Fry the onions till light brown, then add the green chillies, chilli powder, turmeric powder, and tomatoes, add cut bacon and fry well. Then add the meat pieces and fry well together. Season with garam masala. Salt to taste and 2 tomatoes. Page 28

15. Beef with Beetroot

Ingredients: 1 Kg fresh beef ½ Kg Beetroot 3 medium onions 2 tomatoes 3 cloves of garlic 1 piece ginger Roast & grind: 10 red long dry chillies 2 tsp. coriander (whole) 1 tsp. Mustard 1 tsp. Cumin seed ½ tsp. Turmeric powder 2 tbs. Coconut 2 cloves & cinnamon Roast the above ingredients in little oil and grind into fine paste. Method: Cut meat into small bits and boil with little vinegar, salt and water. Pressure cook beetroots in little water and salt and cut into small pieces. Mince onions, ginger, garlic and tomatoes. Fry minced onions, then add ginger and garlic, and then tomatoes. Add the ground masala and fry a while. Add the boiled meat along with soup and beetroot pieces and keep on slow fire till thickens. Serve hot with paratas.

16. BEEF WITH PEPPERS

INGREDIENTS: 250 grms. beef fillet 3 slices fresh ginger, cut into slivers 1 spring onion, sliced 2 chillis, sliced 3 or 4 red or green peppers, sliced 1/2 or 1 tsp. sugar FOR THE MARINADE 3 tsp. soya sauce 2 tsp. white wine 3 tsp. cornflour

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4 tsp. oil METHOD: Cut the meat into thin strips about 1 inch long. To make the marinade, do the following operation. Mix the soy sauce, wine and cornflour with 1 tsp. oil and tsp. water in a shallow dish. Stir in the beef. Cover and leave to marinate for 1 hour. Heat the oil in a wok or frying pan. Add the beef and stir-fry over high heat for 15 seconds. Remove from the pan and reserve. Now add ginger, onion and chillis and stir-fry for a few seconds. Add the peppers and stir-fry for 2 minutes. Return the beef to the pan, add the salt and sugar and stir-fry for a few minutes more until the meat is tender and well cooked.

17. MINCED BEEF

500-600 gms freshly ground lean beef 1½ fist size onions cut finely 1 medium size tomato sliced thinly 8-10 flakes garlic sliced thinly 3-4 green chillies cut in length 3 teaspoons bafat powder 3 tablespoons white vinegar Put all the above in a cooking vessel with one cup of water and mix well. After heating well, add 2 tsp of ghee and 2 chicken maggie cubes. Add required amount of water for consistency needed. Potatoes cut into 1 cm cubes or green peas can be added if required. Cook for about 10 mts until potatoes are soft. Garnish with chopped corriander leaves. Same procedure as above for ground lamb Instead of bafat powder use Stew Powder. Curry leaves (Bevsoppu) can be used as alternative to corriander leaves.

18. Minced Beef Patties

Ingredients: 1 kg finely minced beef 2 onions (finely chopped)

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1 tsp. Garlic paste 1 tsp. Ginger paste ½ cup yogurt 1 tsp. Garam masala powder 1 tsp. Red chilli powder Salt to taste 1 tbsp. Oil For filling: 4 boiled eggs (chopped finely) 1 bunch coriander leaves(chopped finely) ¼ bunch mint leaves (chopped finely) 2 green chillies (chopped finely) For frying: 2 eggs beaten Breadcrumbs Oil or ghee as required

Method: Heat oil in a pan, add onions and fry until light brown. Add yogurt, garlic paste, ginger paste, red chilli powder, garam masala powder and fry for 3-4 minutes. Add minced beef and fry for another 4-5 minutes. Add ½ cup of water and salt to taste and cook over low heat until meat is soft and all the liquid has been absorbed. Knead this mixture very well or until the mixture is completely smooth.

ForFilling: In a bowl mix together chopped boiled eggs, chopped coriander leaves, chopped mint leaves and chopped green chillies. Take some amount of minced beef mixture and flatten it in your palm. Place 1 tsp. boiled eggs filling on it. Close the meat mixture around it, pinching edges together. Flatten gently to form round patties. First dip the patties in the egg and then roll in breadcrumbs. Shallow fry by using oil or ghee.

19. Pepper Beef

Ingredients: 1 Kg. Beef 2 Onions 10-12 flakes garlic 2 ”ginger 5 green chillies 1 tbsp. pepper 1 tbsp. jeera ½ tsp. mustard ½ tsp. turmeric powder Juice of lime sized ball of tamarind Salt as per taste. 1 small potato (optional)

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2 tbsp. Chopped coriander leaves

Method:

Clean the beef and cut into medium size pieces. Pressure cook the beef with chopped onion ,garlic, ginger, green chillies and salt. Dry roast pepper, jeera and mustard. Powder the roasted ingredients adding turmeric powder. Mix this to the cooked meat along with tamarind juice and finely chopped potato. (optional) Cook for about 5- 10 minutes until the gravy gets thick. Garnish with coriander leaves. Serve hot with rice or roti.

20. Spicy Beef

Ingredients: 1 kg. beef 3- 4 tbsp. bafat powder 1 tsp. garam masala powder 1 tbsp. ginger garlic paste 2 big onions (sliced) 4 tbsp. tomato sauce 2 tbsp lime juice 2 tbsp. oil Salt as per taste Oil for shallow frying Boiled vegetables (carrots, potatoes, asparagus etc) - optional Method: Wash, drain & thinly slice beef into 2” pieces. Mix bafat powder, garam masala, ginger garlic paste, lemon juice and salt. Add slices of beef and mix well and set aside for an hour. In a pressure cooker add 2 tbsp. of oil and fry onions till light brown and close the fire. Add tomato sauce, stir well and set the cooker aside. Shallow fry the marinated beef slices in a non stick pan with very little oil for 5 mts. Cover the pan while frying. Flip the pieces and fry for another 5 mts. without covering. Now transfer the slices to the cooker and mix well. Add the gravy from the pan measuring 1 – 1 ½ cup to the cooker. If not adjust by adding water. Cover the cooker and keep on fire. Close the fire before the 1st whistle blows. Leave it closed for 15 mts to allow the pressure to settle down. Later open, stir well and serve hot with boiled vegetables.

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Chicken 1. Apple Chicken

Ingredients: 1 kg. Chicken 2 onions 2 tomatoes 4 green chillies 5 flakes garlic -crushed 1"ginger- crushed 2 red apples 1/2 tsp.white pepper 1 tsp turmeric 1 tsp. chilly powder 1 tbsp. butter 2 tbsp. olive oil 1 tin nestle cream Salt as per taste

Method: Clean and cut chicken into medium pieces. Skin and cut the apples finely. Slice the onions and slit the green chillies. Blend the tomatoes. Heat a heavy bottomed vessel, add olive oil and butter. Fry onions, chillies till light pink. Add chicken, fry for two minutes adding crushed ginger and garlic. Cook on low heat for two minutes. Add finely cut apple and mix well. When aplle is melted and mixed well add blended tomatoe, white pepper, chilly powder, turmeric powder and salt as per taste. Keep covered on slow heat for about 15 minutes. Lastly blend the cream and add to the chicken. Mix well. Keep on slow flame till the oil seperates and chicken is tender. Serve hot with roti or steamed rice.

2. Butter Chicken

Ingredients: 1 whole chicken cut into pieces Puree of 2 tomatoes (without skin) 2 onions chopped 1 tbsp. ginger-garlic paste Paste of 15 cashew nuts 1½ tbsp. butter 3 tbsp. cream 1 tsp. chilly powder 2 –3 tbsp. oil

For Marinating; 1 tbsp. tandoori masala ½ tbsp. garam masala (cloves, cinnamon and cardamom powdered) 2 tbsp. lime juice ½ tsp. cumin powder (jeera) 5 tbsp. yoghurt Salt according to taste Page 33

Method: Marinate the chicken for 2 hours in the above mentioned . Heat oil in a non-stick pan and fry the chicken for 10 minutes. Remove the chicken and keep aside. In the remaining oil fry the chopped onions till golden, then add the ginger-garlic paste and fry sprinkling little water now and then till oil separates. Add the cashew paste, chilly powder, tomato puree and cook for 10 minutes. Lastly, add the butter and the cream and the chicken. Mix well and cook till done.

3. Chicken Cafreal

Ingredients: 1 kg. chicken 2 onions (finely sliced) 3 tbsp. oil 1 tbsp. vinegar Salt as per taste To Grind: 1 tbsp. coriander seeds 1 tsp. cumin 6 cloves 6 green cardamoms 8 pepper corns 1”cinnamon 6 green chillies 1”ginger 5 flakes garlic Method: Cut chicken into 8 to 10 pieces. Make deep cuts on the pieces with a sharp knife. Dry roast coriander, cumin, cloves, cinnamon, cardamoms & pepper corns. Grind the dry roasted ingredients along with chilles, ginger, garlic adding very little water. Add salt to this paste and apply it to the chicken pieces and set aside for 3-4 hours. In a non stick pan heat oil, add sliced onions and fry till pink. Add marinated chicken pieces and stir fry for few minutes. Cook on slow flame till done. You may add little water if required. When chicken is cooked and tender add vinegar and mix well. Serve hot with bread or pulav.

4. Chicken Chaat

Ingredients: ½ kg. chicken, cooked and shredded (without bones) 2 onions finely cut 2 green chillies, slit A small piece ginger minced

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Salt to taste Pepper to taste 1 tsp. amchur powder (mango powder) 1 tsp. lemon juice 1 tomato thinly sliced Coriander leaves (finely cut) French fries for garnishing Oil Method: Heat oil in a frying pan, when hot put in the onion pieces and fry till pink. Now add shredded chicken, fry till light brown. Add lemon juice, salt, pepper, amchur. When cooked, add tomato pieces and coriander leaves. Garnish with hot french fries and serve.

5. Chicken Dry

Ingredients: 3 tsp. butter 5-6 green chillies (slit) Few curry leaves 1/4 kg. boneless chicken (cut into small cubes) 2 tsp. lime juice To Marinate: 2 tsp. chilly / bafat powder 2 tsp. soya sauce 2 tsp. tomato sauce 2 tsp. ginger garlic paste 1 tsp. vinegar 1 egg Salt to taste Method: Marinate the chicken in above ingredients for about an hour. Heat the butter and add curry leaves & green chillies. Fry for 2 minutes. Now add marinated chicken. Fry it for about 10 minutes keeping closed. Keep stirring in between. Fry it till it gets dried. Add lime juice and serve hot. Recipe -- Chicken Fry By Zeena Victor, Shimoga/Kuwait Ingredients: 500 gms. boneless chicken 3 tsp. soya sauce 5 tsp. tomato sauce 2 tsp. red chilly powder 3 tsp. corn flour 2 tsp. milk ½ cup spring onions 4 green chillies 2 tsp. oil Salt to taste Oil for deep frying

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Method: Mix soya sauce, tomato sauce, red chilly powder, corn flour, milk and salt to a smooth paste. Mix chicken in this paste and marinate for 15 to 20 minutes. Deep fry the chicken and keep it aside. Now heat 2 tsp of oil in a pan, add spring onion, green chillies and fry well. Add the fried chicken to it.

6. Chicken Ghee Roast

Ingredients: 1 Kg Chicken (cut into pieces) To be Ground: 1/4 cup Lime Juice 1 tbsp Jeera 1" Cinnamon 4 Cloves 15 red long Chilles Little water Salt to taste Ghee for frying Method: Marinate the chicken in the above paste for 2 hrs. Then in a pan put some pure ghee and put this marinated chicken and cook till the gravy becomes thick. See that it does not get fully dry.

7. Chicken Green Masala Curry with Radish

Ingredients: 1 kg. Chicken (cut into pieces & cleaned) ½ kg. radish (cut into long strips) 1 bunch coriander leaves (chopped) ½ bunch mint leaves (chopped) 5-6 green chillies (chopped) 6 cloves of garlic (chopped) 1 inch piece of ginger (chopped) 3-4 black pepper seeds 1 small piece of cinnamon 3-4 cloves 1 cup coconut gratings 1 tsp. cumin seeds 1 cup curds Salt to taste 2 tbsp. oil For garnishing: 2 green chillies - slit lengthwise Method: Dry roast black pepper seeds, cinnamon and cloves and keep aside. Grind mint leaves, coriander leaves, green chillies, garlic, ginger along with above dry roasted items and coconut gratings with water, to make a smooth paste. Wash, clean and cut chicken into small pieces. Heat oil in a vessel and sauté the cumin seeds till they start to brown. Add the ground masala and curds and cook till the gravy leaves the oil. Add a cup of water and allow to boil. Now add the chicken pieces and radish pieces and salt. Cook till done. Garnish with slit green chillies. Page 36

8. CHICKEN IN TOMATO SAUCE

Ingredients: 1 kg chicken (For Masala) 10 long red chillies 8 cloves garlic 2" inches ginger 3 tbsp. vinegar 2 tsp. sugar 2 large onions Half cup of tomato ketchup Method: Grind the masala, cut two large onions and fry till light brown, add the masala and fry well, add half cup of tomato ketchup and fry, add the chicken pieces and half cup of water add salt to taste and boil till done.

9. Chicken Lollypops

Ingredients: 10 chicken wings 1 tsp. ginger garlic paste Red Chilly powder according to taste 2 tbsp cornflour 2 tbsp all purpose flour 1 tsp soya sauce 1 tsp vinegar Pinch of red colour Few slices of spring onion finely cut Thin slices of cabbage 1 egg Salt to taste Oil to deep fry

Method: Break each chicken wing into two parts at the joint. Take each part and pull back the meat from one end of the bone to the other carefully, making sure that you do not pull the meat completely out. Put all the chicken lollipops in a bowl. Make a thick batter of ginger garlic paste, red chilly powder, soya sauce, vinegar, all purpose flour and cornflour, red colour, salt and then beat the egg and coat the lollypops in this mixture evenly. A little water can be added if needed. Marinate for about one hour in the refrigerator. Deep fry the chicken lollipops in the hot oil by holding the tip of the bone and placing the meat section of the lollipop in the oil. Drain on clean kitchen paper napkins. Garnish with spring onion and sliced cabbage. Serve hot with schezwan sauce

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10. Chicken Mughalai

Ingredients: 1 kg chicken 2 medium onions 1 medium tomato 5 cashew nuts 1 tsp. jeera 1/2 tsp, Kasoori methi (dried methi leaves) 3 kashmiri chillies 11/2" ginger piece 5-6 flakes of garlic 2 tablespoon (MDH or Everest) paneer masala powder 2 tbsp. tomato puree 3 tbsp.Ghee Salt as per taste. Method: Heat one tbsp. of ghee in a pan. Add onions and fry till pink. Now add cashew nuts, jeera, kasoori methi,chillie, ginger , garlic and fry till slightly brown . Then grind all the fried ingredients with tomato and paneer mutter masala powder. Take a non-stick pan add two tbsp. of ghee and fry the chicken pieces on high fire for 5 min. Then add tomato puree and keep on slow fire for another 5 minutes. Then add ground masala and add salt as per taste. Let it cook till chicken is done. Serve hot. Please note kasoori methi is a must to get good aroma and taste.

11. Chicken Neelgiri

Ingredients: 1 kg. Chicken 1 tsp. gingerly seeds 3-4 tbsp. oil Salt as per taste 2 tbsp. chopped coriander leaves 3 big onions 10 garlic flakes ½" ginger Masala ingredients (to grind) 3 medium tomatoes 2 tbsp. coriander ½ tsp. cumin 1- 2 tsp. chilly powder 1 tsp. badisaunf 1” cinnamon 4 cloves 2 cardamoms

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Method: Cut chicken into medium pieces. Peel onions, cut them into halves and boil in 2 cups of water for about 2 mts. Strain the water and set the onions aside to cool. Later grind the onions into a smooth paste. Prepare smooth paste of ginger and garlic. Grind the masala ingredients into a smooth paste adding little water. Heat oil in a pan, fry the gingerly seeds till brown. Add onion paste and fry for about 5 mts. on medium flame. Add ginger-garlic paste, sauté for another 2 mts., add the masala paste, fry on low flame till oil leaves the sides. Add chicken, cook on low flame for 15 to 20 mts. Add salt as per taste. Add a cup of boiled water and cook till the chicken is tender. Garnish with coriander leaves.

12. Chicken Roast with Masala

Ingredients: 1 kg chicken ½ cup curds 2 chopped tomatoes 1 tbsp chilli powder 2 tbsp coriander powder (Freshly ground) 3 medium sliced onions Few curry leaves ¼ cup Oil To be Ground: 1 ½” ginger pieces 5-6 flakes of garlic 5-6 cloves 2 sticks cinnamon 2 tsp. aniseeds 1 tsp. turmeric powder Method: Clean the chicken and cut them into pieces. Grind the above masala. Cook the chicken pieces in salt, curds, tomatoes and the ground paste. Heat oil in a deep non-stick pan, add onions and curry leaves. Fry them until onions turn golden brown; add coriander powder and chilli powder fry on medium heat for 3-4 minutes. Add cooked chicken and fry for sometime. Serve hot with parathas or plain rice.

13. Chicken Sausage Pepper

Ingredients: 2 packets of chicken sausages 3 big onions finely sliced 3 big tomatoes finely sliced 2 capsicums diced 2 tbsp pepper powder ( or as per taste) 1 chicken stock 2 tsp soyasauce 1 tbsp ginger garlic paste 1/2 cup chopped coriander leaves Salt as per taste Method: Heat oil. Fry the onions till golden brown. Add the pepper powder to it and fry for few minutes. Add the

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tomatoes and saute. Then add the chicken stock, soya sauce, ginger garlic paste and saute. Then add the sausages and capsicums and boil for 15 mins with little water. Finally garnish with coriander leaves and serve. 14. CHICKEN STEW

Ingredients: 1.5 Kg Chicken To Grind 6 Onions 1 Bunch Corriander Leaves 1 Tsp. Cumin Seeds 5 Mint Leaves 1 Tbsp. Corriander Seeds 8 Green Chillies 3 Long Dry Red Chillies 1/2 Teaspoon Turmeric Powder Ginger 1" Garlic Flakes 5 Cinnamon Stick 2 Cloves 6 1/2 Tsp. Methi Seeds 1 Tsp. Kuskus Pepper Corns 6 1 Tbsp. Dry Grapes (Kismish) Small Ball of Tamrind To Fry : 2 Onions-1 Small Capsicum-3 Tomatoes-1 tbsp. ghee To Boil: 3 Medium Size Potatoes (Peel the skin and cut into halves) Method : Clean and cut the chicken into pieces add salt and keep aside. Grind the masala to a fine paste. Fry onions in ghee till golden brown. Add capsicum and fry for another 1 minute. Add tomatoes and fry well until oil separates. Add the ground masala and fry till the masala leaves oil in the sides. Add chicken pieces, add water and salt according to your taste and cook till done. Lastly

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add potatoes.

15. Chicken Sukka

Ingredients: 1 kg chicken cut into small pieces 4 large onions sliced 2 large tomatoes sliced 1" ginger (crushed) 4-5 flakes garlic (crushed) 1-11/2 cup fresh coconut 1/2 tsp. turmeric powder 3 tbsp. oil 2 tbsp. chopped coriander 2 tsp. lemon juice 4 cloves 2" cinnamon Masala for chicken sukka ( to be slightly roasted & powdered ): 1 tsp. pepper corns 4 tsp. coriander seeds 1 tsp. cumin seeds ½ tsp. mustard seeds 8 -10 kashmiri red chillies 4 cloves 2" cinnamon Method: Heat oil in a kadhai, add cloves and cinnamon . When it crackles add the onions, sauté till light brown and then add sliced tomatoes. Add the chicken, salt and cook on high heat for few minutes. Now add crushed ginger, garlic and turmeric powder. Add chicken sukka powdered masala, when chicken is half done. Mix well and cook till chicken is tender. Finally add grated coconut and sauté it for 2 minutes. Add lemon juice and garnish with chopped coriander leaves.

16. CHRISTMAS TURKEY

Ingredients: 5 - Kg Turkey 4 - tbsp Ghee

To marinate ½ cup - soy sauce 2 tbsp - ginger/garlic paste 2 tsp - pepper powder ½ tsp - ajinamoto ( optional)

For Stuffing: 6 medium slices of white bread (cubed) 2 med size potatoes boiled and cut into small pieces 6 chicken franks cooked and cut into small pieces ½ kg - chicken gizzards including the turkey gizzard (if available)

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½ cup green peas - cooked 2 large onions - chopped and shredded 2" pc ginger - minced 4 green chilies - minced Half bunch mint & ½ bunch coriander leaves - finely chopped 1 tsp. pepper powder 1 tsp. all spice powder 2 tbsp - raisins 1 tbsp - sugar 1 tbsp vinegar salt to taste Grind the following by using little water: 5 dates 2 red chilies 1 tbsp raisins 1 tsp mustard paste

Method: Turkey - keep out to thaw for atleast 8-10 hrs. Wash well and pat dry inside and out. With a fork poke the turkey well. Marinate with above mentioned ingredients and leave in the refrigerator for 8-10 hrs or overnight. In a frying pan add 2 tbsp ghee and fry the bread cubes to light brown, remove and keep aside. Add 2 tbsp ghee and fry the onions, when just soft add green chilies and ginger, sauté for 2-3 minutes, keep down and add all of the remaining stuffing ingredients including the ground paste. Take out the marinated turkey . Empty any accumulated water in the stomach. Stuff the turkey with the above stuffing in the stomach and stitch both the ends. Fold and tie the wings & legs. Take a big aluminum foil, pat some ghee and wrap the turkey well. You may also lay some rashes of bacon on turkey breast for better flavour and taste. Keep in a baking tray. Pre heat the oven and bake in the hot oven (gas mark 5) for 3 hrs. Every half an hour open the foil and baste it with the accumulated ghee. After 3 hrs remove the foil completely, reduce the heat to gas mark 3 and leave it to brown for about ½ an hour. Remove from the oven and cover it with foil and keep warm till you are ready for X'mas meal. Serving suggestions: Remove from the foil and keep the cooked turkey in the center of a big serving tray surrounded with boiled vegetables such as baby carrots, cauliflower, broccoli, baby potatoes, baby corn, Brussels sprouts (like tiny cabbage) with a dash of salt, pepper and butter. In a separate bowl keep some cranberry sauce (ready made) or homemade gravy by using the remaining liquid while baking the turkey, which should be strained, and boiled and thickened by using a spoon of plain flour or corn flour, mixed with water and seasonings or with the mustard sauce.

17. Crispy Chatpati Chicken Starter

Ingredients: 1 kg boneless chicken cut into cubes 3 tbsp. corn flour 1 egg

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2 tbsp. bread crumbs 1 tsp. soya sauce 1 tsp. kashmeeri chilli powder 1 tsp. ginger / garlic paste ½ cup tomato chilli sauce 5 flakes garlic cut into fine pieces 1 tbsp. ghee Salt to taste Oil to fry Method: Wash and drain the chicken cubes. Beat the egg and mix salt, corn flour, soya sauce and bread crumbs. Add the chicken cubes and marinate for an hour. Heat the oil and deep fry the cubes till crispy and golden brown. In a separate pan heat the ghee and fry the garlic pieces till brown, add the kashmeeri chilli powder, ginger garlic paste, chilli sauce and stir until dry. Add the fried crispy chicken pieces and mix well and serve hot as a starter.

18.- Drums of Heaven

Ingredients: 6 chicken wings 1 tsp. ginger-garlic paste ½ tsp. soya sauce 1 tsp. chillie powder 2 tsp. corn flour 2 tsp. maida (all-purpose flour) Oil for frying Salt to taste Method: Take a wing and break the joint backwards at the end. Remove the small bone that appears completely. Hold the bone attached to the wing; pull the smooth part downwards completely, so that a ball like shape forms at the end. Cut the end of the wing. Make all the 6 pieces with the same procedure. Mix maida, corn flour,chilly powder, Soya sauce, ginger-garlic paste and chicken pieces.

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Keep aside for about 1/2 an hour to 1 hour. Deep fry in oil and serve hot.

19. DRY CHICKEN WITH COCONUT

Ingredients: 1 ½ kg. 1x 16 cut chicken 20 red chilies 1 tbsp. coriander seeds ¼ tsp. cumin seeds ¼ tsp. fenugreek seeds 1 no. sliced onions 2 gms. tamarind ¼ tsp. turmeric powder 3 flakes garlic 2 tbsp. ghee 2 nos. chopped onion 1 no. coconut - Grate and roast Method: Roast separately coriander seeds, cumin seeds, fenugreek seeds and sliced onion. Grind the chilies along with the coriander and cumin seeds first. Add the fenugreek seeds and tamarind later on. Add turmeric powder and sliced and roasted onion. Grind to a paste and add the garlic flakes at the end. Remove this smooth masala and keep aside. Grind the roasted coconut coarsely in the same blender and remove. Reserve the water in which the blender has been washed. In a large pan heat ghee and fry the chopped onions till golden brown, add the chicken pieces and salt and cover for a while on a slow flame. Add the masala paste and water kept aside. Cook the chicken till done. Now add the coarsely ground coconut and cook covered till the water evaporates. Add salt to taste. Serve hot with Panpolle (Neer Dosas). 20.Panpolle Ingredients: 250 gms. raw rice Water Salt Method: Soak rice for about two hours and grind to smooth with water. Add salt to taste and enough water to make a thin batter. Fry a spoonful of batter on a greased non-stick pan to obtain paper thin dosas. Fold into four and serve hot.

21. GINGER CHICKEN Ingredients: Chicken : 1 Kg. Red Chille Paste : 3 tsp. Onions : 4-5 Green chillies : 4 Ginger : 125 Gms Garlic : 1 medium pod Soya Sauce : 1 tbsp. Salt : Tp taste Pepper : 1 tsp. Ajinomoto : A pinch Page 44

Tomato Ketchup : ½ cup Capsicum diced : 250 gms & Oil Method: Cut chicken into 1 ½ inch pieces and marinate in salt, soya sauce, pepper and ajinomoto for atleast 30 minutes ( If you marinate the chicken for over night it is more tastier). Heat oil in a wok and fry chicken pieces until golden brown. Remove and keep aside. Mince finely: onions, ginger, garlic and green chillies. Heat a little oil in a wok and add red chilli paste and onions and fry until onions are light brown. Add minced ginger, garlic, chillies and stir fry for some time. Put fried chicken pieces and continue frying until chicken pieces are well coated. Add tomato ketchup. Reduce heat. Cover it and stir occasionally until chicken is well cooked and gravy thickens. Add capsicum just before serving.

21. Green Chilly Chicken

Ingredients: 1 kg. Chicken (medium size pieces) Heat some oil and fry 8-10 green chillies for 2 minutes. For grinding: Fried - green chillies (as above) 1 tsp. black pepper 1 tsp. jeera lime size tamarind ½ tsp turmeric 2 large onions ½ onion – finely sliced 1 green tomato (finely sliced) 1 large potato cut into medium size pieces Coriander leaves-finely cut Method: Fry the sliced onion in oil, add ground masala, cook on slow fire until oil separates. Add chicken, slices of tomato and potato. Add salt. When almost done, add finely cut coriander leaves and let it simmer for further 5 minutes.

22. Jeera Chilly Chicken

Ingredients: 1 Medium size chicken – (1½ kg., with or without skin) 4 large onions Few curry leaves A bunch of coriander leaves Juice of 1 lime 2 tbsp. ginger & garlic paste (freshly ground in white vinegar) 1 tbsp. jeera powder 1 tbsp. coriander powder ½ tsp. methi seeds (fenugreek) 1 tbsp. whole jeera 1 tsp. kashmiri chilly powder 1 tsp. black pepper powder

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½ tsp. turmeric powder A pinch of hing (asafoetida) 2 tbsp. refined cooking oil 1 tbsp. ghee 2-3 cups water Salt to taste 3 tbsp. yoghurt 1 tsp. green chilly sauce Preparation: Clean, wash & cut the chicken into medium pieces. Add the lemon juice mix well and keep it aside for 10 mts. Then marinate the chicken with yoghurt and 1 tbsp ginger-garlic paste, set aside for 10-15 mts. In a medium size kadai / deep vessel, heat oil & ghee. Add jeera, turmeric and ½ pepper powder, hing powder and fry for 2 minutes. Add the sliced onions and stir-fry till brown, add the curry leaves, then the remaining ginger garlic paste and fry till you get an aroma. Then add the chicken, water and mix well. Close the lid for boiling. Now in a small bowl mix the jeera, coriander, chilly, & pepper (powders) with some water and mix into a smooth paste. Add this paste to the chicken. Now add the methi seeds, green chilly sauce & salt as per taste. Cook covered till the chicken is soft. You may pour little water over the lid for steam purpose. When the oil appears on the surface of the kadai, the chicken is done and ready to serve. Garnish with freshly chopped coriander leaves.

23. Kadai Chicken

Ingredients: 1 kg. Chicken 4 medium size onions 4-5 green chillies ½ “ ginger 3 tomatoes 1 maggi cube or salt to taste ½ tbs. chilly powder ½ tbs. cumin powder ½ tbs. coriander powder ½ tbs. turmeric powder 2-3 tbs. oil Method: Clean & cut the chicken into medium size pieces. Heat oil in a Kadai. Add chopped onions, green chillies & ginger, fry till onion turns pink. Add tomatoes and fry well till it turns into a paste. Add chilly, cumin, coriander & turmeric powder along with maggi cube (or salt) and fry well. Add the chicken pieces, mix well and leave on slow fire until chicken is done. (Do not add any water). Garnish with chopped coriander leaves and serve hot. Goes very well with Irani Kubus.

24. Malai Chicken

Ingredients: 1 kg. Chicken, cut into pieces 2 onions, sliced 2 tomatoes, sliced 1” ginger, sliced 5 garlic cloves sliced Salt to taste 1 tsp. red chilly powder

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1 tsp. cumin powder ½ tsp. coriander powder ½ cup curds ½ cup cream Coriander leaves for garnishing 2 3 tbsp. Oil Method: Heat oil in a pan. Add onion and fry till brown, mix the ginger and garlic and fry for a few minutes. Add the tomatoes and mix well. Fry till the tomatoes are mashed well. Now add chilly, cumin & coriander powder and fry till oil separates. Beat the curds well and add to the mixture and keep on stirring. Now add the chicken pieces and cook on slow fire. Lastly add the cream and blend well with the chicken and garnish with coriander leaves.

25. Mangalorean Chicken Curry with coconut milk (roce)

Ingredients: 1 kg chicken, cleaned and cut Half a medium sized coconut, grated 4 to 5 short red chillies 2 to 3 long red chillies 4 to 5 pepper corns 2 tbsp. coriander seeds ½ tbsp cumin seeds 1 lemon sized ball of tamarind 2 onions sliced ½ tsp turmeric powder 4 flakes garlic ¼ tbsp methi seeds 1” piece cinnamon 3 to 4 cloves ¾ cup coconut milk ¼ cup ghee Method: Roast the grated coconut until it is light brown in colour. Keep aside. Dry roast the coriander seeds, cumin, methi seeds, cloves, cinnamon, pepper, garlic, red chillies and one sliced onion and grind to a smooth paste along with roasted coconut, turmeric powder and tamarind to a smooth paste. In a pan heat ghee and saute onion. Add chicken, salt and little water. cover and cook on a slow flame. When chicken is half cooked add the ground masala and half of the coconut milk and stir well. Cook till the chicken is done. Now add remaining coconut milk and cook for 2 to 3 minutes.

26. Mixed Vegetables Stuffed Chicken

Ingredients: For Stuffing: 200 gms. Mushroom (cut into small pieces ) 100 gms. Green Peas 2 Carrots (cut into small pieces ) 1 Potato ( big) 2 small bunches spring onion- cut into small pieces 2 tsp. ginger garlic

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3 green chillies (minced) 1-2 tsp. bafat powder Salt to taste. To marinate : 1 whole fresh chicken 2-3 tsp. ginger garlic paste 1 tsp. pepper powder 2 tbsp. paste of mint and coriander leaves 1 lime 1 tsp. garam masala (Combination of cloves, cinnamon, cardamom, pepper, somp, walnut) Salt to taste. Method: Boil potatoes and mash them and keep aside. Shallow fry rest of the vegetables till tender and add sping onions, ginger garlic paste, green chillies and fry till the raw aroma vanishes. Now add bafat powder and salt continue frying for 5 more minutes on slow flame. Add boiled potatoes Remove from heat and mix well. Clean the full chicken well and dry it. Marinate the chicken in the above mentioned ingredients from inside as well outside properly. Refrigerate for 1 hour. Stuff chicken with the vegetable masala. Using a needle and thread carefully stitch the opening. Place it in a preheated oven and grill for 30 minutes till chicken turns golden brown in color. . Serve hot with Sauce and Salad of your choice by cutting into pieces. ( Those who do not have an oven ,may shallow fry Chicken both the sides on slow flame by turning sides every 15 minutes till chicken is tender)

27. Palak Chicken

Ingredients : 1 Kg. chicken 1 bunch palak Few coriander leaves 1 onion – sliced 1 tomato – sliced 2 medium potatoes quartered (you can add other vegetable like carrot, radish, etc) 2 tbsp. oil 1 tsp. garam masala powder Salt to taste Masala (To grind) 8 red chillies ( Short & long mixed) 6 peppercorns ½ tsp. turmeric powder 1 tsp. cumin 2 tsp. coriander ½ tsp. aniseeds {optional} 4 flakes garlic 1 inch piece ginger 4-5 fenugreek seeds 1 cup grated coconut 1 onion

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1/2 bunch coriander leaves Small ball of tamarind

Method: Grind the above ingredients into a fine paste. Cut chicken into medium pieces. Boil palak in little water for 2 minutes make puree. Heat oil in a vessel add sliced onion and fry till it turns pink. Add chicken, tomoto pieces, coriander leaves with salt and mix well. Add potato pieces and palak puree and cook on medium flame till chicken and potato pieces are half cooked. Add the ground masala and cook till the chicken is cooked. Add garam masala powder, stir and switch off the flame. Serve hot.

28. Pepper Chicken

Ingredients: 1 Kg chicken Juice of 2 limes 1 tbsp. pepper 3/4 tbsp. jeera 1 tsp. shah jeera 2-3 chatriphull (Star Anise) 4-5 pieces cinnamon 7-8 cloves 2 onions 1/2 tsp. turmeric powder Salt to taste 1-2 tbsp. oil Method: Cut chicken into small pieces and marinate it with lime, turmeric powder and salt for at least 2-3 hours. Dry grind fine pepper, jeera, shahjeera, chatriphul, cloves, cinnamon. In a little oil, fry thinly sliced onions well. Add dry ground powder to it and stir fry for a minute. Then add the cut marinated chicken. Mix well. Cover the vessel with lid. Simmer and cook well until dry. No need to add water. Check salt and serve hot.

29. Pudina Murg Pulav

Ingredients: 750 gms chicken, cut into 8 pieces 2 cups basmati rice 3 tbsp ghee 5 cups water 3 bay leaves 4 cloves 2 cinnamon sticks 4 green chillies 2” piece ginger 1 tsp. jeera powder 1 tsp chilli powder 1½ tsp. coriander powder 4 black cardamoms 1 tsp. garam masala

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3 onions, finely sliced 1 tomato, finely chopped ¼ bunch coriander leaves, chopped ½ cup mint leaves, chopped Salt as per taste. Method: Wash and soak the rice for 30 minutes. Drain water and put aside. Boil chicken pieces with cinnamon, cloves, black cardamom, ginger and a little salt in 5-cups of water. Cook until just tender. Remove from fire, strain and reserve the chicken pieces and stock separately. Discard whole spices along with ginger piece. Heat ghee in a heavy bottom vessel. Fry sliced onions until golden brown. Add green chillies, chopped tomato, chopped coriander leaves and mint leaves. Saute until light brown, add chilli powder, coriander powder, garam masala, jeera powder and salt. Add 4 cups of stock and add strained rice along with chicken and bring to a boil.. Cover and cook over medium flame until the liquid gets absorbed. Add little stock if the rice is not cooked. Serve along with raita.

30.Quick Chicken Curry

Ingredients: 750 gms. chicken (medium pieces) 1 “ cinnamon 1 tsp. Badi saunf (fennel seeds) 10 curry leaves 3 medium onions (sliced) ½ tbsp. ginger paste ½ tbsp. garlic paste 2 tsp. coriander powder 1 tsp. turmeric powder 2 tbsp. red chilly powder 1 cup thin coconut milk ½ cup thick coconut milk 3 medium tomatoes (chopped) 1 tbsp. tamarind pulp 1 ½ tbsp. oil / ghee 1 tbsp. chopped coriander leaves Salt to taste. Method: Heat oil in a thick bottom pan. Add cinnamon & badi saunf, fry until you get the good aroma, now add the curry leaves along with sliced onions and fry until onions are golden brown. Now add ginger & garlic paste and keep frying for a minute. Add chilly, coriander & turmeric powders. Continue frying for a minute and then add tomatoes and salt as per taste and fry till it turns pulpy. Add the chicken, mix well and fry till the oil rises up. Now add the thin coconut milk & cook the chicken till tender on low heat. Add little water if required. When the chicken is tender add the tamarind pulp along with thick coconut milk. Cook for another 2 minutes, garnish with coriander leaves and serve hot with steamed rice or bread of your choice. Editor’s Note: To Prepare coconut milk. Option 1: Coarsely grind 2 cups of grated coconut with little water. Transfer this mixture into a muslin cloth. Squeeze and extract the thick coconut milk. Now add one cup of warm water to the residue of the coconut and extract the thin coconut milk. Option 2 : You can use the ready made coconut milk powder available in the market.

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31. Quick Chicken Sukka

Ingredients: 1 Kg. chicken (medium pieces) 5-6 medium onions (sliced) 1 big bunch coriander leaves 2 tbsp. bafat powder 1 small grated coconut Juice of 1 lime 3 sprigs curry leaves 2-3 tbsp. oil Salt as per taste Method: In a heavy bottomed pan cook chicken with salt, lime juice and coriander leaves. When half cooked add bafat powder and mix well. In a non stick pan roast grated coconut till light brown and add this to the cooked chicken. In the same pan heat 2-3 tbsp. oil, and fry the sliced onions till brown. Now add the curry leaves and fry for a minute. Transfer this mixture to the cooked chicken and mix well. Serve hot with rice or rotis.

32. Red Masala Chicken Curry

Ingredients: 1 ½ kg chicken 2 sliced onions 2 sliced tomatoes 2 diced potatoes ¼ bunch coriander leaves - chopped 5 -6 tbsp. oil Salt to taste To Grind: 1 tbsp. coriander seeds 1 tsp. jeera 8 pepper corns 1 tbsp. khus-khus (Note: Prohibited in the gulf region) 1 piece cinnamon 5 Red chillies hot 3 Kashmiri chillies ½ cup coconut ¼ tsp. turmeric powder 1 small sized ball tamarind 1 medium size onion 3 flakes garlic Method: Cut the chicken into small pieces and boil with 1 sliced onion, tomatoes, potatoes and salt. Heat little oil fry separately chillies, onion and garlic, all the spices and coconut. Grind the masala with tamarind. Add ground masala to the boiled chicken and allow simmering till gravy thickens. Add coriander leaves. Heat oil or ghee fry finely cut onions till crisp and golden brown add this to the chicken gravy. Serve with panpolle or Sannas.

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33. Sausages (Chicken Franks) with Yogurt

Ingredients: 1 pkt chicken franks (cut into 4 pcs) slit them length wise 100 grams Yogurt 2 tbsp limejuice A little orange/red color 2 tbsp. bafat powder (if you want spicy then, add more 4 tbsp) Salt to taste Method: Mix yogurt, limejuice, orange/red color, and bafat powder, mix well, add the chicken franks. Marinate and keep for 1 hr. Fry shallow.

34. SPECIAL X'MAS CHICKEN ROAST

Ingredients for roasting: 1.4 Kg Chicken 3 Flakes garlic 2" Piece Ginger ¼ Tsp pepper ¼ Tsp ground cinnamon ¼ Tsp Turmeric powder A pinch of ground cloves 25 ml vinegar 50 Gms. butter Salt to taste Wash and dry the chicken. Crush garlic, ginger, pepper, mix with salt and combine with cinnamon, turmeric, cloves, vinegar and butter. Rub the mixture all over the chicken and let it stand for 2 hours. Place the chicken in a roasting tray together with the marinate and roast in a moderately hot oven for one and a half hours, basting occasionally. Remove and keep aside. When cool, cut the chicken into required size pieces. Separate the gravy. A. Mix the following in 1 Tbsp vinegar: 2 Tsp jeera powder. 2 Tsp ginger-garlic paste ¼ Tsp cinnamon powder ¼ Tsp clove powder 1 Tsp red chili powder 1 Tbs sugar. Salt to taste. B. Thick roast gravy

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5. Tbs Tomato sauce 1 Tbs Worcestershire sauce. Orange coloring (1/4 tsp mixed in a little water) Heat 2 Tbs oil, cool it, add mixture A, and cook over a moderate heat, while mixing it, for a few minutes. Add a little water while frying the mixture and when the oil floats on top, pour in the roast gravy and both the sauces. Now add the cut roasted chicken pieces one at a time and simmer. Mix and turn over gently till well coated. Remove pieces and keep in another pan. Serve with the following: Masala potatoes Tender cabbage with onion hoops French bean bundles Carrots & Apple garnish Masala potatoes 8-10 medium size potatoes Boil, peel and fry till the outer portion is slightly crisp and a light golden in color. Potatoes can be kept whole or cut in half. Mix potatoes in the masala gravy after the chicken pieces have been removed. Cook over low heat. If the gravy becomes too dry, pour in a little water. Tender cabbage with onion hoops Cut the tender cabbage into wedges and boil in water adding salt and pepper. Season with 1-spoon butter and onion hoops (rings). French bean bundles 200 gms French beans 1 Onion, sliced 25 gms butter. Salt and pepper Cook beans in boiling water. Lightly saute the sliced onion in butter, add the beans, salt and pepper to taste. Carrots Scrape baby carrots (about 250 Gms). Lightly fry one onion in butter, add carrots, pepper and salt to taste. Apple garnish Slice apples (two or three) and fry until golden color. Serving suggestion: Arrange the roasted chicken pieces in a flat dish and surround them with masala potatoes, tender cabbage with onion hoops, carrots and apple garnish.

35. Spicy Chicken Fry

Ingredients:

8 chicken drumsticks Step 1: To grind Page 53

12-14 Kashmiri Red Chillies 1 inch ginger piece 3 cloves garlic 1 Maggie chicken cube 1 tbsp soya sauce Salt and lemon to taste

Step 2 2 tbsp ginger finely chopped 2 tbsp garlic finely chopped Step 3 1 egg 4 tbsp Maida 4 tbsp Corn flour 2 tbsp coriander leaves chopped Little red colour Oil for frying

Method: Grind the Masala and marinate the chicken in the masala for 8 hours adding chopped ginger, and garlic. Beat egg, add maida, cornflour, colour, coriander leaves and then add marinated chicken to this. Mix well and deep fry it.

36. Tandoori Chicken

Ingredients: 1 kg chicken ½ cup curds 12 cloves of garlic 2 tsp. coriander seeds ¼ tsp. ginger 1 tsp. cumin seeds 2 tsp. lemon juice 2 tsp. vinegar 8 kashmiri chillies 2 tsp. cooking oil 1 tsp. red color Ghee for basting Salt to taste

Method: Make a paste with coriander seeds, chillies, black cumin seeds, garlic and ginger. Add salt, cooking oil, vinegar, curds and red color to the paste and mix it well. Clean and dry the chicken. Make slits over breast and legs. Apply lemon juice and salt all over. Marinate for half an hour. Apply ground paste over chicken and marinate further for about 2 hours. Roast either on hot electric grill for 30-40 minutes or an open charcoal grill for 15-20 minutes. Keep applying ghee while roasting. When chicken is cooked, remove from grill. Serve along with finely sliced onion rings and a twist of lemon.

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Desserts 1. Bottle Gourd (Boblem) Kheer

Ingredients: 1 Medium size gourd 2 cups thick coconut milk 2 cups thin coconut milk 150 - 200 gms jaggery 6-7 cardamoms 10-12 cashew nuts 1 tbsp. raisons 1/2 cup dosa rice 1/2 tsp Salt Method : Peel and cut gourd into medium pieces. Boil gourd pieces in little water with salt and grind it coarsely. Soak dosa rice for 1/2 an hour and grind it to a fine paste. Prepare 2 cups each of thick and thin coconut milk. Powder Cardamom. In a pan boil gourd paste with jaggery, when it boils add thin milk and stir well. When this comes to a boil add rice flour stirring continuously to avoid formation of lumps.Add powdered cardamom, cashew nuts and raisons. When this boils add thick milk, keep stirring. Boil for another two minutes. Serve hot or cold as per your taste.

2. Coffee Pudding

Ingredients: 3 eggs 1/3 cup sugar 2 tsp coffee powder 2 tsp gelatine Optional: 1/2cup cream 2 tbsp chopped nuts Method: Dissolve coffee in one cup of hot water. Allow it to cool. Beat egg yolks with sugar and add to the coffee. Cook this on low heat (you may use double boiler) till thick. Dissolve gelatine in 1/4cup of hot water and add to egg mixture. Cool this mixture. Beat egg whites till frothy. Fold this gently into the above mixture. Put into a mould with a hole in the centre and set it in the refrigerator overnight . Remove from the mould and serve with cream and nuts.

3. Vorn

Ingredients: ¼ kg moong dal 1 small coconut ¼ cup raw rice ¼ kg jaggery ¼ tsp. cardamom powder Page 55

Few cashew nuts, raisins Pinch of salt Method: Grind coconut with little water and extract about one cup of thick coconut juice. Add little more water to the ground coconut mixture and extract about 2-3 cups of thin coconut juice and keep aside. Grind raw rice with little water and keep aside. Cook Dal in little water or with little thin coconut juice till soft. Add jaggery, thin coconut juice and a pinch of salt. Bring this to a boil. Add cashew nuts and raisins. Then, slowly add raw rice batter and stir continuously so that no lumps form. Bring this to a boil, till the mixture thickens. Finally add thick coconut juice, keep stirring and close after a boil. Add cardamom powder.

4. Honey & Raisin Yoghurt Dessert

Ingredients: 150 ml Milkmaid 500 gms Yoghurt 3 tbsp. honey 1 ½ tbsp. gelatin 50 gms raisins (soaked overnight) ½ cup water Method: In a bowl combine milkmaid, yoghurt and honey into a smooth mix. Dissolve gelatin in warm water. Boil the dissolved gelatin in a double boiler on slow flame till it turns into yellow colour. Set it aside to cool. Mix the gelatin to the yoghurt mixture and allow it to set in the refrigerator. When the dessert is half set, sprinkle the raisins and return it to the refrigerator. It takes 2- 3 hours to set. Editor’s Note: You can sprinkle sliced pistas or badams.

5. Mango / Strawberry Souffle

Ingredients: 1 pkt. of Royal Jelly ( mango flavour) ½ tin condensed milk 1 tin cream ( KDD or Nestle cream) 1 sachet dream whip mixed in ½ cup cold milk 1 cup mango pulp 1/2 cup hot water 1/2 cup cold water Method: Set jelly before hand using only ½ cup hot water & 1/2 cup cold water. Once well set blend with Mango pulp. With a beater , mix this mixture with condensed milk, cream, and dream whip. Pour in a glass bowl and refrigerate. Decorate with fruit slices. Note: Strawberry, Orange or Pineapple soufflé can be prepared by substituting the jelly and fruit pulp of strawberry, orange and pineapple.

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6. Shahi Tukra

Ingredients: 8 - 9 slices of white bread 1 liter of milk 4 tbsp. sugar ½ teaspoon of vanilla essence 1 pinch of saffron ½ cup milk powder 4 tbsp. cream 7 green cardamoms (crushed) Almonds / Cashew nuts / Raisins - handful chopped Oil for frying. Method: 1. Remove the crust and cut each piece of bread in triangular pieces. 2. Deep fry the bread slices till brown and drain the excess oil from the bread. ( You can also toast the bread if you don't want to fry in the oil). 3. Remove and arrange the bread slices in a serving dish. 4. Boil the milk on slow fire in a heavy bottom pan till it reduces to half its quantity. Ensure the milk does not get burnt. 5. Add milk powder, sugar, cream, cardamoms, vanilla essence and saffron to the milk and cook it for 5 to 7 minutes till the mixture reaches the pouring consistency. 6. Pour the mixture evenly over the fried breads till the bread slices are fully covered. 7. Garnish it with chopped almonds, cashew nuts and raisins. 8. Chill it before serving.

7. Walnut and Chocolate Fudge

Ingredients: 4 tbsp butter 100 gms chocolate 400 gms condensed milk 1/2 cup walnuts powdered 1/2 cup koya grated 1/2 tsp vanilla essence

Method:

Heat a pan, add butter,chocolate, condensed milk and keep stiring for 2-3minutes. Now add the powdered walnuts, grated koya and vanilla essence and mix thoroughly.

Take a greased tray and pour the above mixture. Leave to cool. Later keep in the refrigerator to set. Once set cut into desired shapes and serve.

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EGG 1.CHEESY SCOTCH EGGS

Ingredients 4-5 eggs boiled 6 potatoes (boiled and mashed) 1 tbsp.Worchestershire sauce 1 tbsp.maida (refined flour) 2 tbsp fresh cream 2 tbsp cheese 1 egg Bread crumbs salt to taste Method * Shell the boiled eggs. * Take the mashed potatoes in a bowl, add worchetershire sauce, pepper powder, maida, fresh cream, grated cheese and salt. Mix into a soft dough. * Take a ball of the dough and spread on your palm, place the boiled egg in the centre and cover it from all the sides with dough. * Beat an egg well and dip the prepared scotch eggs in it. * Roll it in dried bread crumbs. Repeat this process once more and gently shape it between 2 palms to resemble an egg. * Heat oil and slide inn the prepared eggs gently. Turn them and fry in hot oil till they are browned to golden brown colour. * Drain into a absorbent paper and serve hot with the sauce of your choice.

2. EGG BALLS

Ingredients: 4 Eggs (separate egg yolk & white) 1 ½ Ltr.milk 1 cup sugar Cardamom Method: 1. Take a non-stick deep casserole or kadai. Boil milk till it reaches ¾ of the quantity. While the milk is boiling, beat the egg whites till frothy. When the milk has reached to ¾ 3 of the quantity add sugar and cardamom. Then take a tablespoon of egg white froth and leave it into the boiling milk, go on doing till the froth is over. Simultaneously keep on turning the froth that has been dropped in the milk. Now beat the egg yolk slightly and pour the same in the milk (this helps to thicken the milk). Let it cook for 5 more minutes. Then allow it to cool and later refrigerate it. This recipe if cooked properly gives the taste of Ras Malai.

3. Egg Coated Rice

Ingredients: 1 cup cooked basmati rice 1 egg 1 tbsp. ghee

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Turmeric powder (a pinch) Chillie powder (a pinch) Salt to taste Method: Mix raw egg in a bowl with turmeric, chilli powder & salt. Beat it well, till foam is formed. In a pan put ghee & fry cooked rice for 3-4 minutes till it is slightly dry. Add the egg mixture slowly & mix it up with rice so that rice is well coated. Keep tossing it for 4 –5 minutes . Serve with tomato sauce or green chutney.

4. EGG CRISPIES

Ingredients: Hard boiled eggs-6 Stuffings for eggsGreen chillie-1(chopped finely) Garam masala powder-1/4 tsp. Coriander leaves-1tbsp(chopped finely) Gram flour- ½ tbsp. Oil ½ tsp Salt to taste. Batter for pakorasGram flour-10 tbsp. Ginger garlic paste -1tsp Red chillie powder- ½ tsp. Water- as required to make a thick batter Salt to taste. Oil for frying Method: Shell the eggs. Cut into half crosswise and take out yolks and mash. Roast ½ tbsp gramflour and mix the above stuffings to the yolk along with roasted gramflour. Fill the egg whites with the stuffings and keep aside. Prepare batter by adding water to the other gram flour,making it to a smooth paste. Season with ground paste, salt and chillie powder. Set aside for ½ an hour. Stir well before use. Heat oil in a pan, dip the eggs in the batter, deep fry until golden brown. Drain on to a absorbent paper. Serve hot with tomato sauce

5. Egg Curry

Ingredients: 12 eggs 3 potatoes

To Grind: 4 medium onions 2 flakes garlic 1” ginger 4 red long chilies 3 red short chilies

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¼ tbsp turmeric ½ tbsp cumin ¼ tbsp mustard Small ball of tamarind 3 cloves 2 pieces cinnamon 8 -10-pepper corns ¾ tbsp khuskus (note: this item is banned in some of the Gulf Countries) 1 big tomato For Seasoning: 1-2 tbsp. oil 1 onion (sliced) 1 small tomato (chopped) Salt to taste 1 tsp. Vinegar 1 tbsp. sugar

Method: Boil the eggs and potatoes. Halve the eggs. Cut the potatoes into cubes. Grind all the ingredients above mentioned into fine paste. Heat oil in a pan and fry sliced onion till brown. Then add the masala and fry for 3 to 5 minutes. Add chopped tomato and fry with the masala. Add little masala water. When it starts to boil add salt, vinegar and sugar. Later put the eggs and potatoes. Allow it to boil.

6. EGG CUTLET Ingredients 1. 4 hard boiled eggs, shelled and chopped finely 2. 2 boiled potatoes, peeled and smashed 3. ½ cup finely chopped carrots, boiled 4. ¼ cup finely chopped french beans, boiled 5. ¼ cup boiled peas 6. 2 green chillies, chopped finely 7. ½ tsp. ginger paste 8. 1 tbsp. chopped coriander leaves 9. ½ tsp.garam masala powder 10. 1 tsp red chilly powder 11. ¼ tsp. turmeric powder 12. ½ tbsp lemon juice 13. salt to taste 14. 1 cup bread crumbs 15. 1 egg, beaten 16. Oil for frying Method * Mix the ingredients from 1 - 13 * Make small balls of the mixture & flatten it slightly to the shape of a cutlet * Heat oil for frying * Dip these cutlets in the beaten egg * Roll them in the bread crumbs * Deep fry till golden brown & serve hot with any chutney or tomato ketchup.

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7. EGG DELIGHT Ingredients: 6 hard boiled eggs Pepper and Salt to taste Mayonnaise Lettuce Method: Slice the eggs vertically into halves. Remove the yolks into a separate bowl. Mash the yolks well with a fork. Sprinkle pepper and salt according to taste. Add enough mayonnaise to the mixture to make a paste. Fill the paste into a piping nozzle (you may use the cake piping nozzles) and pipe out the paste in a decorative style into the hollow of the whites of the egg. Place them in a serving tray on a bed of lettuce

8. EGG FLORENTINE

Ingredients: 2 eggs, 2 cups minced spinach 2 cups milk 2 onions large 2 level tbsp.maida 4 tsp. butter Sat & pepper to taste 4 tbsp grated cheese Dash of mustard powder and a dash of lemon juice. Method: Heat 2 spoons of butter gently, remove from heat and stir in flour. Return to heat and cook gently for a few minutes. Again remove from heat and gradually blend in the cold milk, cheese and egg yolks. Bring it to boil and cook, stirring well until smooth. Remove and season with salt, pepper, mustard and lime juice. In 2 tbsp butter fry onions first, then spinach for 15 minutes. In a baking dish, mix the spinach, onions and white sauce. Add the egg whites beaten stiff lightly into the mixture. Bake in a hot oven for 15 mins. N.B.: Grated carrots or 1 cup of boiled corn can be used instead of spinach.

9. EGG MAHARANI

Ingredients Eggs 8 Onions 2 ( thinly sliced) Tomato 2 Ginger paste : ½ tsp. Garlic paste : 1 tsp. Cardamom : 2-3 Cinamon - ½ inch Cloves - 2

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Jeera - ½ tsp. Chilli powder - 1 sp. Tomato sauce -2 tsp. Cashew nuts - ½ handful. 2 tbsp.oil. Few coriander leaves Salt to taste Method: Boil eggs and cut into half. Saute the sliced onions till golden brown. Grind fried onions along with other ingredients mentioned above. Heat oil in a pan and fry the ground masala on low flame for 10-15 minutes. Add water if needed. Add the eggs and salt and bring to a boil, top with chopped coriander leaves and remove from heat.

10. Egg Raita

Ingredients: 1 cup fresh curds 4 eggs 1 cup green peas 1 tbsp. lime juice Salt to taste ½ tsp. chilly powder ¼ tsp. turmeric powder A pinch of hing ¼ tsp. cumin seeds 2-3 flakes garlic ¼ tsp. fenugreek seeds Few coriander leaves-chopped finely 2 tbsp. oil 2 green chillies Method: Beat curds with salt, chilly powder, turmeric powder, lemon juice and mix it well. Keep aside. Boil eggs, shell, cut into two. Cook green peas in boiling water till done. Add to curds after draining and cooling them. Heat the oil, add hing, fenugreek seeds, cumin seeds, slit green chillies, garlic and fry, and pour over the curds. Mix in the boiled eggs and garnish with chopped coriander leaves. Keep it aside for at least 15 minutes before serving. 11.Egg-Sausage Omlette

Ingredients: 5-6 chicken sausages 2 eggs ½ tsp. kashmiri chilli powder 1/4 tsp. coriander powder 1/4 tsp. turmeric powder 1/4 tsp. pepper powder 1/4 tsp. garam masala 2 tbsp Oil Salt as per taste 1/2 capsicum cut into small pieces (optional) Method: Cut sausages into round slices and fry in 2 tbsp oil in a non stick pan till light brown and keep aside. Beat eggs; add all powders, salt and set aside for 2 minutes. In the pan spread sausage slices evenly and pour the egg mixture filling the entire pan. Sprinkle finely cut capsicum pieces over the egg mixture. Cover and cook for 2 minutes. Serve hot. Page 62

12. STUFFED EGG CURRY

Ingredients: 8-10 eggs 8 kashmiri chillies dry 1 tsp. cumin seeds 6 pepper corns ¼ tsp. methi seeds 1 tbsp. coriander seeds ¼" turmeric 3 tbsp. urad dhal 2 cloves 1 cinnamon stick Salt as required To Fry: 8 -10 medium onions (Cut lengthwise) ¼ bunch coriander leaves (Chopped) 4 tomatoes (Chopped) 1 small capsicum (Chopped) 3 tbsp. oil Method: In a pan dry roast together Kashmiri Chillies, Coriander Seeds, Cumin Seeds, Methi Seeds, Pepper Corns, Urad Dhal, Cloves, Cinnamon Stick and Turmeric. Powder all these ingredients adding salt to it. Boil Eggs, remove shells, slit eggs with a knife up to ¾ and stuff the powder inside. Heat Oil in a pan fry Onions, Chopped Coriander Leaves, Chopped Capsicum and Chopped Tomatoes for 3-4 minutes. Add the Stuffed Eggs and rest of the powder on top. Add a little water. Cook till thick and seasoning absorbs into the eggs.

13. Thai Egg Curry

Ingredients: 100 gms. button mushrooms 4-5 hard boiled eggs 3-4 tbsp. oil 1 cup thick coconut milk 2-3 tbsp. lime juice Salt to taste For garnishing: Coriander leaves Paste: 6-8 dry long red chillies A small piece of ginger 3-4 flakes of garlic Method: Grind red chillies, ginger and garlic to a smoth paste . Heat the oil in a pan and fry the mushrooms 34 minutes. Mix the spice paste and mix the coconut milk. Mix well. Add half cup of water and bring the gravy to the boil. Add lime juice and salt. Now add the boiled eggs and allow the gravy to simmer for 2-3 minutes. Garnish with coriander leaves. Serve hot with steamed rice.

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FISH 1. A SPICY CRAB PREPARATION WITH AROMATIC SPICES AND ROASTED COCONUT

INGREDIENTS: 6 Medium sized Crabs 2 Medium onions, chopped 3 Tomatoes, chopped 1/2 Grated coconut 1 - inch chopped ginger 5 cloves chopped garlic 6 whole red chillies 2 sticks cinnamon 8 to 10 cloves 4 pods cardamom 25 Grams Coriander Seeds 3 Sprigs curry leaves 3 Green Chillies, slit 12 peppercorns Salt to taste 1 ½ cup water METHOD: Rinse the crabs in running water. Remove the shells and cut each into two pieces. In a pan, roast coconut till light brown and keep aside. Roast red chillies, cinnamom, cloves, cardamon, pepper and coriander seeds lightly, Grind them together with ginger and garlic. Heat oil add onion and green chillies, curry leaves and saute till brown. . Add the gound paste and cook till the oil separates from the gravy. Add crabs and stir. Add water, cover and simmer for 20 minutes. Adjust salt. Serve hot with boiled rice.

2. Batter Fried Prawns Ingredients: 1 kg. prawns 1 - 2 tsp. pepper powder 1 tbsp ginger garlic paste Juice of 1 lime ½ cup all purpose flour ½ cup corn flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. sugar 1 egg 2/3 cup ice water Yellow food colour (0ptional) Salt as per taste Oil for deep frying Method: Marinate prawns in salt, pepper, ginger garlic paste and lime juice for about an hour. Sift together the all purpose flour, corn flour, baking powder and baking soda. Beat egg slightly and mix with the cold water, sugar, salt and a few drops of the food colour (optional) . Add the sifted dry ingredients to the Page 64

egg mixture and mix well and set aside in the refrigerator for an hour. Heat oil in a pan for deep frying. Dip prawns in the batter and deep fry the prawns until golden brown. Drain and serve hot with chutney of your choice or tomato ketchup.

3. Black Pomfret -Green Masala Curry Fish Required: 1 big black pomfret For masala: 2 tbsp. coconut 2 big onions 1 medium tomatoes Coriander fresh leaf-half bunch 8-10 green chilies 6-8 pods garlic Small pcs. ginger 4-5 flakes dried kokum 4-5 seeds whole methi 1 tbsp. whole coriander 2 tsp. whole jeera 10-15 pepper 5-8 Sounp Grind to paste above ingredients. For seasoning: 1 medium onion spring cut; 1 medium tomato - cut into 6 pcs.

Method: Cut spring onion and fry in oil, till it gives aroma and becomes brown in color. Then add tomato pieces. (Don‟t break tomatoes in the oil) Then add masala paste fry for 2-3 minutes, add sufficient water, salt and vinegar. Leave it to get its mild first boil then add fish (cut into medium size pieces. You will enjoy with rice or if you make curry little thick you can have with wheat bread

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4. Cat/Shark Fish Curry

Fish Required: 1 big cat fish or shark Ingredients: 4-5 big onions 2 tbsp. coriander seeds ½ tbsp. cumin seeds ¼ tsp. mustard seeds 10 pepper corns ½ tsp. turmeric powder 3 tbsp. tamarind pulp 10 kashmiri red chillies 4 garlic flakes Method: Cut the fish, apply salt and wash after 15 minutes. Grind all the above ingredients to a fine paste and keep aside. Heat 3 tbsp oil in a pan and sauté 2 medium sliced onions till golden brown. Add 2 sprigs of fresh curry leaves and stir fry. Add the ground paste and water. Bring it to a boil. Add fish pieces, salt and let it boil for few minutes. Serve hot with steamed rice.

5. Crab Pepper

Ingredients: 1 kg. Crabs 4 onions 2 medium sized tomatoes 4 tsps. Pepper powder (or more if you want it a bit spicy) 1 chicken soup cube 2 tbsps. lime juice Method: Fry onions till light brown, add tomatoes. Then add soup cube and pepper powder and 2 tsps. of lime juice. Add crabs and boil till cooked with very little water. Salt to be added per taste if soup cube is not added.

6. Crab Salad

Ingredients: 2 cups cooked cooled crabmeat, flaked 1 cup diced celery ¼ cup chopped green or red bell pepper 1 tsp. Salt or to taste ¼ tsp. Pepper 1 tbsp. Fresh lemon juice 3 tbsp. Mayonnaise Mixed salad greens 6 avocado wedges, optional Method: Mix crabmeat with diced celery, chopped bell pepper, lemon juice, and mayonnaise. Serve over mixed greens with a slice of avocado, if desired.

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7. CRISPY NOODLES AND PRAWNS

Ingredients: 100 Gm Chinese rice vermicelli Noodles 4 Tbsp groundnut oil 2 shallots, chopped 2 cloves garlic crushed 50 gm baby corn 1 red pepper, sliced 150 gms large prawns, vein removed 50gm beef bacon 2 tbsp lemon juice 1 tbsp sauce tomoto 2 eggs 1 tbsp sesame seeds 2 tbsp chopped chives METHOD Pull the rice vermicielli into strands. Heat 3 tbsp oil in a wok, fry vermicelli until puffed and crispy. Drain and keep warm. Heat remaining 1 tbsp oil in a wok, stir fry shallots, garlic, corn , pepper, prawns and bacon and sauce. Heat and keep warm. Before serving toss with vermicelli. Beat eggs, make an omelette, sprinkle with sesame seeds and chives, roll up, slice then serve on top of stir fry.

8. FISH BIRYANI

Ingredients 1Packet - Shan Fish Biryani Mix 6 Pieces of King Fish as big as your palm 3 Tea Mugs Basmati Rice 1 Small Box of Curds (Green Masala) - 6 to 7 mint leaves , handful of coriander leaves, 2 inch of ginger piece, 6 to 7 flakes of garlic, 3 green chillies, ½ spoon of jeera, tamarind, (all to be ground) 2 Small Tomatoes. (to be ground to paste) 4 Onions (2 to be fried and put on the top and 2 for bagar) 3 to 4 bay leaves Little kadippata for bagar Few cashew-nuts to spread on top (optional) Method: 1. Wash the fish and apply little vinegar, salt and turmeric powder and keep aside for 15 to 20 minutes then wash the fish and apply little red chilly powder, salt and vinegar and keep it for 20 to 30 minutes, fry the fish slightly and keep the fish aside. 2. Mix the Shan Fish Biryani mix and curds and keep aside. 3. Grind the green masala and keep aside. 4. Also grind the tomatoes separately and keep aside. Page 67

5. Par boil the rice with Garam Masala.(lavang and tikki) 6. In a Handi put oil and add kadipatta, then put the 2 chopped onions and fry well till brown, then put the fish biryani mix and curds,bay leaves and fry well. 7. Once the above is fried add the green masala and fry well and then add tomatoe paste and fry well once the masala is fried well add the fried fish to it and shake it slightly so the fish is covered with the gravy. 8. In another vessel make layer of rice, then add half of the fish gravy then sprinkle it with coriander and mint leaves and fried onions, repeat the rice layer procedure again. 9. Cover it tightly with foil and lid and keep it on a tawa on very slow fire for 20 to 25 minutes. 9. Fish Caldeen

Fish Required: ½ kg. Fish (Pomfret, Halwa,Surmai or Prawns) Ingredients : 1 coconut grated 1 ½ tsp cumin seeds 15 Peppercorns 3 tsps. coriander seeds 1 tsp. turmeric powder 4 green chillies slit 2 onions sliced 1 large tomato chopped ¼ cup rice (soaked for sometime) 2 tbsps. vinegar 4 tbsps. oil 1 sprig curry leaves Salt to taste Method : Clean and slice the fish. Marinate the fish in a little salt and keep aside. Grind the Coconut, rice, cumin, coriander, peppercorns and turmeric with two cups of water. Extract thick milk from it and keep aside. Grind again adding 2 more cups of water and extract thin milk. Heat oil and put in the curry leaves. Add sliced onions and fry for sometime. Add the tomatoes and slit green chillies and fry for a minute. Add the sliced fish (wash off the salt from the fish before adding it to the pan) and fry well for about 3 minutes taking care that the fish does not break. Add the Vinegar, fry for a minute and then add the thin milk. Let it boil well till the fish is cooked. Finally add the thick milk, wait till it boils and remove from fire. The curry should be fairly thick. Serve with rice or khaboos. Page 68

10 Fish Curry – Mangalorean Type

Fish Required: 1 kg King Fish (Surmai) White Pomfret or Lady Fish Ingredients: 4 tbsp. coconut milk powder mixed in little warm water 1 – 2 tbsp. vinegar Salt to taste 4 tbsp. sun flower oil for seasoning Cut-ups: 1 medium size onion 1 medium size tomato ¼” ginger 4 cloves garlic 3 green chilies 1 to 2 tbsp. vinegar Seasoning: 1 medium size onion For Masala: 6 kashmiri chilies 3 short chilies (round type) 4 long red chilies 6 tbsps. fresh grated coconut ¼ tsp. turmeric 1 ¼ tbsp. coriander seeds ½ tsp. jeera 3 pepper corns ½ tsp. raw rice 1 medium onion 1 small clove garlic ¼” ginger Small ball of tamarind

Method: Clean the fish & cut into pieces & keep aside. Grind ingredients of masala into a fine paste & keep aside. Clean mixer / grinder with little water & keep aside. Cut onion into thick slices. Slit green chilies lengthwise, cut ginger into small pieces cut each garlic flake into 3 pieces, peal tomato skin by heating tomato on fire & cut into pieces. Cut the onion for seasoning in to thin slices. Heat oil in a vessel. Fry onion till brown. Put the masala water, which is kept aside & cut-ups except onion, boil till green chilly changes colour. Add fish, ground masala and the onion which is cut into thick slices. Add required quantity of water, vinegar and salt. When the curry starts boiling add coconut milk and put off the fire. Serve hot with boiled Rice.

11. Fish Curry with Yoghurt

Ingredients: ½ kg fish ( King fish/ pomfret ) 1 medium onion 5-6 cloves garlic ¼" cinnamon stick 1 clove ½” ginger 1 green chilli Page 69

Salt, according to your taste 2-4 curry leaves ½ tsp. mustard seeds ½ tsp. cumin powder 1 tsp. corriander powder ¼ tsp. turmeric powder 1 tomato (deseeded) ½ - 1 tsp. red chilli powder 1 serving spoon yoghurt (for thicker gravy add 1 more spoon of yoghurt) ¼ cup water 1-2 tbsp. oil Method: Clean and cut the fish into desired pieces and keep aside. Now in a pan heat the oil, splutter mustard seeds. Add curry leaves and fry, later add ginger,garlic,onion,green chilli,clove,cinnamon stick and fry for 1-2 minutes on medium or low flame. Now add all other powdered spices and fry for a few seconds. (do not burn). Add the chopped or sliced tomato and mix well, cover for a minute and stir again. In the mixer whip the yoghurt with salt, add the fried masala and grind to a fine puree, keep aside in a bowl. Reserve the water used to rinse the mixer in a seperate bowl. Using the same pan, fry the fish on medium or high flame for few seconds. Pour the yoghurt & masala puree over the fish and cover. Cook on medium flame for 12 minutes or till the fish is well cooked. Add the masala water for thin gravy. For thicker gravy no need to add water. TIP: For better flavour cook well in advance.

12. FISH CUTLET

Ingredients

Black Pepper to taste 1 no. Egg 6 cloves Garlic1 piece Ginger (1 inch) 1 bunch Mint 1 no. Onion (diced) 1 cup Potato (mashed) Salt to taste Vegetable Oil for frying 1 cup Bread Crumbs 4 Green Chilies 2 cups Fish (boiled, deboned) 1 bunch Coriander leaves

Method

In a frying pan, add 3 tbsp. of oil and fry diced onion, green chilies, garlic and ginger till the onion is golden brown. Add coriander and mint leaves. Add boiled de-boned fish and continue frying. Add salt and pepper to taste, remove from heat and cool. Add mashed potatoes, salt and mix into a dough. Form into cutlets of desired shape [round, long fingers, oval, heart shaped etc. Beat egg with little salt and pepper. Coat cutlets in egg and roll in breadcrumbs. Heat 4 tbsp. of oil in a frying pan and shallow fry until golden brown on both sides. Serve hot with onion rings and garnish with coriander leaves

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13. Fish Cutlets (Tuna)

Ingredients: Tuna -200 gms Onions - 2 Green Chilly - 1 Ginger -1” Garlic – 3 flakes Corriander leaves – ½ bunch Pepper powder - ¼ tsp Bread slices 6 Turmeric – ¼ tsp ½ tsp. Garam masala ¼ tsp. Chilly powder (optional) Egg - 1 1 tbsp. Lime juice Salt to taste Oil for frying Method: Heat 2 tbsp. oil in a pan and stir fry finely chopped onions, ginger, garlic and green chillies till soft. Add turmeric, pepper powder, chilly powder (optional). Then add the fish, lime juice , garam masala powder and coriander leaves along with salt. Fry for two minutes. Make bread crumbs of 6 slices . Add crumbs of about two slices to the fish mixture. Mix well and make cutlets of oblong shape. Beat an egg. Dip the cutlets in the beaten egg and roll in bread crumbs. Deep fry in hot oil. Serve with tomato ketchup. Note: Fresh king fish can be used instead of tinned fish. Fish without bones should be cooked in little water with turmeric and salt before adding to the onion mixture.

14. FISH FILLETS

Marinated fish fillets coated with Cornflakes and deep Fried. Ingredients: 1. 120gms x 4 red snapper/hamour fillets 2. 2 eggs 3. 4 tbsp cornflour 4. crushed cornflakes, to coat the fillets 5. Oil for frying 6. 125 ml water For the marinade 1. Juice of 2 Lemons 2. 1 tbsp turmeric powder 3. 1 tbsp red chilli powder 4. 1 tbsp ginger paste 5. 1 tbsp garlic paste 6. 1 tbsp ajwain (carrom seed) powder 7. 1/2 tsp black pepper powder 8. Salt to taste Page 71

9. 4 tbsp oil Method Clean fish and remove bones. Mix all the ingredients for the marinade and marinate the fish in this for a least two to three hours. Make a light batter with eggs, salt, cornflour and water. Dip the fillets in batter, drain off excess and coat with cornflakes. Deep fry fish till light golden and crispy. Serve hot with lemon wedges.

15. Fish Masala Fry

Ingredients: ½ kg fish of your choice ( king fish, lady fish, pomfrets ,mackerels) 2 tsp. bafat powder or ½ tsp. chilly powder ¼ tsp. turmeric 2 tbsp. lime juice 1 onion finely chopped 3 tbsp. oil Few curry leaves Salt as per taste Masala ingredients: (To grind) 6 kashmiri chillies 1 tsp. cumin 1 small onion 2 flakes garlic 1 small tomato 1 tbsp. vinegar Method: Cut ,clean fish and set aside. Mix bafat / chilly powder, turmeric, lime juice and little salt into a paste with little water if required. Apply this paste on the fish and set aside for about 30 minutes. In a non stick pan heat 1 tbsp. of oil and shallow fry the fish on both the sides till light brown and set aside. Grind the masala ingredients into a fine paste. Heat 2 tbsp. of oil in a heavy bottomed pan. Fry finely chopped onion with curry leaves till pink. Add the ground masala and fry till you a get good aroma and oil separates from masala. Add salt as per your taste. Place the fried fish over the masala in the pan and coat the fish gently with the fried masala. Cook on slow fire for 5 minutes. Serve hot with steamed rice and dal of your choice.

16. Goan Prawn/Shrimp Curry

Ingredients: ½ kg. prawns -peeled and de-veined 1 cup coconut finely grated Tamarind (size of a small lemon) 5-6 whole black pepper 1 tsp. turmeric powder ½ tsp. chilli powder 3-4 green chillies cut into half 1 tsp. coriander powder 1 tsp. cumin powder 2 onions- finely chopped Salt to taste, Oil & Water

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Method: Wash prawns and marinate with salt, turmeric powder and chilli powder. Grind grated coconut with tamarind and black pepper to fine paste. Set aside. In little oil, (1-2 tsp) fry onions till golden brown. Add coriander,cumin powder and prawns , for a minute. Add 1 cup of water with cut green chillies .Cover & cook. Once prawns are cooked (to check take a piece out and try to break it - if it easily does then it's cooked) add coconut paste to it. Let the curry boil, uncovered for 5-10 minutes. Adjust the consistency by adding water. Add salt if required. Garnish with coriander leaves and serve with plain white rice Tip: For great taste, cook this curry 2-3 hours before serving.

17. Hamour/Pomfret/Shetkam Curry

Fish Required: 1 KG Hamour Fish / Pomfret / Shetkam Ingredients: Fresh coconut milk thick and thin separately 1 tbsp. roasted coriander ½ tsp. roasted jeera ¼ tsp. mustard ¼ tsp. omum 4-5 pepper corns A pinch of roasted methi seeds 5 small red chillies, 6-7 Kashmiri chillies Little turmeric powder A small ball of tamarind Two medium size onions (only one onion need to be used for grinding) Two flakes of garlic. Salt to taste Method: All the above ingredients have to be ground finely together with onion and garlic in thin coconut milk. Once the ground masala is ready, in a dekchi heat two spoons of cooking oil and fry a sliced onion until golden brown. Add the ground masala and fry for about 5-8 minutes. Add water to the masala and keep it to the required thickness. Bring the curry to a good boil, add the cleaned hamour pieces and bring to a reasonable boil. Add the thick coconut milk and bring it to a good boil once again and serve with rice.

18. HOT MACKEREL CURRY

INGREDIENTS: 1. 4 medium mackerels, cleaned and cut into two GRIND TOGETHER: 1. 1 medium onion 2. 6 cloves garlic 3. 1 tsp cumin 4. 3 tsp coriander 5. ½ tsp turmeric 6. 10 red chillies 7. ¼ coconut scraped Page 73

8. Small ball of tamarind SLICE FINE: 1. Small onion 2. 2 green chillies 3. 2.5" ginger METHOD: Dry roast ingredients 3-7, grind with the remaining ingredients to a paste. Heat two spoons of oil. Add a sprig of curry leaves. Add ground masala. Fry well till the raw smell goes. Add sufficient water, salt and sliced masala. Let the curry come to a boil, then simmer for 10 minutes. The curry should be fairly thick. Add fish pieces. Remove from the fire when fish is cooked.

19. KANE KADI (LADY FISH CURRY)

INGREDIENTS: 1.

12 Medium sized lady fish, cleaned and cut into 2 pieces each.

2.

2 tbsp coconut oil

3.

1 onion, finely cut

4.

Salt to taste

FOR MASALA

5.

Small ball of tamarind

6.

½ coconut grated

7.

1 tbsp turmeric powder

8.

6 flakes garlic

9.

10-12 red chillies, roasted

10.

2 tbsp corainder seeds, roasted

11.

1 tbsp peppercorns, roasted

12.

½ tsp jeera roasted

13.

¼ tsp each of fenugreek (methi) seeds roasted

14.

½ onion chopped

METHOD: Grind masala ingredients to a fine paste. Mix enough water to the masala to make it into medium

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consistency. Keep coconut oil in a flat vessel and fry onion, until brown. Add the ground masala with salt to taste. When the masala boils add the cut fish and keep on slow fire until cooked.

20. Kanne Nivoll (Lady Fish Curry)

Ingredients: 12-15 medium size kane (Lady Fish) 1 fried onion Oil as required For Masala: 1 tbsp coriander 1 tsp jeera ¼ tsp turmeric power ½ tsp omum (ajwan) 10 pepper corns 6 red chillies 3 kashmiri chillies 4 tbsp coconut 1 medium onion 3 flake of garlic A small ball of tamarind Salt to taste

Method:

Clean the fish put salt and turmeric keep aside for 15 minutes and again clean it. Grind the masala ingredients to a fine paste. In a vessel put oil, fry the onions till light brown, remove and keep the fried onion. In the remaining oil put masala and fry for a few minutes, add enough water curry should be thick, when the curry starts to boil put fish and enough salt, boil for a few minutes, finally add fried onion.

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21. King Fish (Surmai) Masala

Ingredients: ½ Kg. king fish 4 big onions ½ ” ginger 2 flakes garlic 3 green chillies 3 tomatoes ½ tsp.red chilli powder 1 tsp. coriander powder 1 tsp. pepper powder 5 grains of fenugreek ½ tsp. garam masala powder ½ tsp.turmeric powder 2 sprigs curry leaves 2 tbsp. chopped coriander leaves Cherry sized ball of tamarind Salt to taste Oil as required Method: Marinate the fish with a pinch of salt, turmeric powder and chilli powder for 15 minutes. Later shallow fry the fish slightly on both the sides in a pan with very little oil and set aside. Heat 1 tbsp. of oil in a non stick pan and add 1 sliced onion, ginger, garlic and green chillies and sauté till they turn brown. Remove this and set aside. In the same pan add red chilly powder, coriander powder, pepper powder, fenugreek, garam masala and turmeric powder and fry on slow flame till good aroma comes. Later, grind both the sauted mixtures together into a smooth paste. Heat 1 –2 tbsp. of oil in a pan, add curry leaves and 3 sliced onions and sauté till they turn brown. Add the ground masala and mix well for a minute. Add finely chopped tomatoes and salt to taste and mix till everything becomes a paste. Add the tamarind pulp and fish. Cover the pan and let it simmer for 5- 10 minutes. Serve hot , garnished with coriander leaves.

22. King Fish Manchurian Gravy

Fish Required: ½ Kg. (cut into 1 ½ inch cubes) King Fish Ingredients for marination: 1 tsp. chilli powder ¼ tsp. pepper powder 1 tsp. ginger garlic paste Red color, little turmeric, mixed garam masala powder (¼ tsp.) Salt to taste 1 Lime, Maida and cornflour mixed in 3:1 quantity, to coat the fish. (one egg yolk can be added to get the crispy pieces).

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Ingredients for the Gravy: 3 Onions 3 green chillies 1 capsicum ¼ tsp. aginomoto 1 tsp. ginger garlic paste Chilli Sauce, Soya Sauce, Tomato Sauce – according to taste. Corn Flour mixed in water. Method: Marinate the fish cubes with the above mentioned ingredients for 2 hours, deep fry and keep aside. Fry onion, ginger garlic paste to golden brown, add green chillies and capsicum continue frying, now add three types of sauce, Ajinomoto, corm flour mixed in water and bring to a boil. As the gravy thickens add fried fish pieces stirring constantly for 2 minutes. (Salt can be added if necessary). Garnish with onion rings and coriander leaves, just before serving.

23. KUBAE SUKKE (SHELL-FISH CURRY –DRY)

INGREDIENTS: 1.

200 Medium size kubbae (shell-fish) FOR MASALA

2.

½ coconut scraped

3.

20 red chillies

4.

2 tbsp corainder seeds

5.

1 tbsp cummin seeds

6.

½ tsp fenugreek seeds (methi)

7.

1 tbsp pepper corns

8.

1 pinch oama (optional)

9.

½ tsp turmeric powder

10.

6-8 flakes garlic

11.

Small ball tamarind

12.

½ onion chopped

13.

½ tbsp jeera

14.

6 flakes garlic

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15.

1 onion chopped

16.

Salt to taste

For seasoning 17.

2 tbsp coconut oil

18.

1 onion chopped

19.

4-5 flakes garlic, chopped

METHOD: Wash the kubae (shell fish) before opening to remove mud and sand atleast 3-4 times. Break the shell fish into two and keep only the part with flesh in it. Fry the masala ingredients from 3 – 8 in a little coconut oil. Then grind all the ingredients from 3 – 12 to a fine paste. Remove the masala and add to the cleaned shell-fish. Grind coconut with jeera and garlic flakes to a rough paste. Remove. Add chopped onion and salt to the shell-fish and cook till done. Add the rough coconut paste and cook on slow fire till it becomes almost dry. Keep coconut oil in a vessel and add chopped onion and garlic flakes and fry. Then pour curry over seasoning. Cover and remove from fire.

24. KUBE ANI BAKRIYO (SHELLFISH AND ROTI)

100 Shellfish open clean and keep aside Grind: 1. 6 Kashmiri Chillies (if you need spicy put more chillies) 2. 3 tsp coriander seeds 3. 1 tsp cumin seeds 4. 1/2 tsp mustard seeds 5. 1/2 tsp turmeric powder 6. 3 cloves garlic 7. 10 tbs descicated coconut 8. 1 big onion METHOD: In the vessel put 4 tbs oil, when the oil is hot put one sliced onion fry till brown, now put ground masala fry nicely for 5 minutes add water and make gravy and let it boil, then put cleaned shell fish when it boils put rotis. After 2-3 minutes put off the gas. For Rotis 2 cups boiled rice soak overnight. In the morning grind with salt (batter should be medium thick). Apply oil to the pan and make rotis. Fry on both the sides.

25. Mackerel Fry Page 78

Ingredients: 5 -6 mackerels Oil for frying To Grind: 8 red long chillies 4-5 pepper corns 8 flakes garlic 1 small onion 1/4 tsp. turmeric 1/2 tsp.sugar A small ball of tamarind 1 1/2 tsp. corainder seeds 2-3 tbsp. vinegar 1/4 tsp. cumin seeds salt to taste. Method: Clean and slit the mackerals on either sides of the centre bone. Grind the above mentioned ingredients in vinegar into a coarse paste. Stuff the masala paste inside the mackerals evenly and also coat from outside slightly and set aside for sometime. You may loosely tie each mackerel with thread and deep fry or shallow fry in hot oil. Serve hot with onion rings on a bed of lettuce leaves.

26. Mackerels Special

Ingredients: 4– 5 big mackerels Banana leaf 3 finely chopped onions 2 green chilles chopped 1 “ Ginger piece 5-6 cloves garlic chopped 1 tbsp. oil To grind: 1 onion Very Small ball of tamarind 1 tbsp. Jeera 8 pepper corns 1/2 tsp.turmeric 2 cloves ½ “ cinnamon 5-6 long red chilles 2 - 3 tbsp. vinegar Salt as per taste Method: Coarsley grind the above mentioned ingredients with vinegar and very little water. Clean the Page 79

mackerels and put cuts on them. Marinate the mackerels in ground masala for 1 hour. Mix little masala to the chopped onions, ginger, garlic and green chillies and set aside. Spread the banana leaf in a heavy bottomed pan. Put oil and spread some onion mixture. Keep the mackerels over this mixture. Again spread onion mixture. Cover with a deep plate with little water in it. Cook on very slow flame for about 20 to 30 minutes. If there is more water in the gravy, keep it on high flame for sometime and dry the excess water. Serve hot.

27. MACREAL CURRY - US STYLE

Ingredients: 1. Two fist size onions 2. Eight cloves of garlic 3. One inch long ginger 4. 8 oz. tomato sauce 5. Two teaspoonful coriander powder 6. Two teaspoonful cumin powder 7. One teaspoonful red chilly powder 8. One teaspoonful turmeric powder 9. Three green jalepeno peppers 10. Two tablespoon sour cream 11. One tablespoon vinegar 12. Salt Method: Place some oil in a pan and place on a low heat burner. Cut onions, garlic and ginger into small pieces and fry them until they are little brown. Add the powdered masalas and green peppers. Fry for few minutes. Mix tomato sauce and sour cream (instead of sour cream, you can also use milk). Add about half a gallon of water and stir. Add vinegar. Cut three foot long macreals, clean them and place them in the boiling pan. Add salt according to your taste. Let the fish boil for ten minutes.Serve fish curry with parboiled rice. 28. Pomfret Curry

Ingredients: 2-3 (300-350gms each) pomfrets 1 tbsp lemon juice Salt to taste 1 medium sized onion ¼ cup fresh coriander leaves 3 tbsps oil For paste: 2-3 cloves garlic 1 onions ½ tsp. peppercorns 2 tsps. coriander seeds 1 tsp. cumin Seeds 1 tsp. turmeric powder 6-8 red chillies whole 1 cup coconut (scraped) ½ cup coconut milk 1 lemon sized ball tamarind Method: Clean, wash and cut fish into one and half inch thick slices and pat dry with an absorbent kitchen

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towel. Mix lemon juice with a little salt, apply liberally on the fish slices and keep aside. Peel and finely chop onion. Clean, wash and chop fresh coriander leaves. Peel garlic. Soak tamarind in one cup of warm water for half an hour, remove the pulp, strain and keep aside. Dry roast peppercorns, garlic, red chillies and coriander seeds separately and grind to a paste along with scraped coconut. Heat oil in a pan, add chopped onion and stir-fry for two minutes or till translucent. Add masala paste and turmeric powder and sauté for two to three minutes. Add two cups warm water, tamarind pulp and salt. Bring it to a boil, reduce heat and cook further on medium heat for three to four minutes. Gently slide in the pomfret slices and cook on medium heat for four to five minutes or till the fish is firm and cooked. Stir in coconut milk, reduce heat and simmer for a minute. Garnish with chopped coriander leaves and serve hot accompanied with steamed rice. TIP: You can replace pomfret with any other fish or seafood in this recipe.

29. Pomfret Curry (Mangalorean Style)

Ingredients: 1/2 kg. pomfrets To Grind: 1/2 grated coconut 1-2 tbsp. coriander 1 tsp. cumin (jeera) 1 pinch mustard 1-2 flakes garlic Tamarind (lime size) 1 big onion 3 short red chillies 4-5 red long chillies 7-8 pepper corns & 1/2 tsp. turmeric Seasoning: 2 tbsp. oil 1 big onion (sliced) 1 big tomatoe (finely chopped) Salt as per taste 1/2 cup coconut milk. Method: Clean and cut fish. Grind the masala ingredients with little water into a fine paste. Heat oil in a vessel, fry half of the sliced onion till pink. Add tomatoe, fry well. Add the ground masala and fry for few minutes. Mix the masala water and adjust the consistency of the gravy. Add the remaining sliced onion and bring the gravy to a boil. Add coconut milk and salt. Finally add fish and cook on slow fire till fish is cooked. Serve hot with boiled rice.

30. Pomfrets in Green Masala

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Ingredients: 1kg. Pomfrets (washed and sliced) To grind: 5 large onions 1 bunch coriander leaves 1 tsp. cumin seeds 8 green chillies ½ tsp. turmeric powder 3 mint leaves ¾ " ginger 5 garlic flakes 3 cloves ¼ tsp. Methi seeds 6 pepper corns Small ball of tamarind To fry: 1 onion 1 tomato 1 tbsp. chopped coriander leaves 1 tbsp. chopped capsicum Oil as required To boil: 2 medium sized potatoes (peel the skin and cut into quarters) Method: Marinate the fish in salt for 15 minutes. Shallow fry the fish pieces, drain and keep aside. Grind the masala to a fine paste. Heat oil, fry onion, chopped coriander leaves, chopped capsicum and tomato for 4-5 minutes. Add the ground masala and fry till the masala leaves oil in the sides. Add water and salt according to your taste. When the masala boils, add the fried fish pieces and boiled potatoes. Cook till done.

31.PRAWN AND WHITE PUMPKIN CURRY

INGREDIENTS: 1. ¼ kg Prawns 2. ½ kg white pumpkin 3. 1 sliced onion For Grinding 1. 15 red chillies 2. 1 tsp cummin 3. 1 tsp mustard 4. 3 tsp corainder seeds 5. ¼ tsp turmeric powder 6. Little tamarind 7. 1 small onion 8. 1 coconut 9. 6 flakes of garlic For tempering

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1. 4 spoons coconut oil 2. 1 onion sliced METHOD: Roast each masala seperately on a pan, lastly roast coconut and sliced onion. Grind all masala ingredients to a fine paste. Clean, wash and devein prawns. Remove the rind of the pumpkin and wash. Boil the pumpkin with salt in a little water, add prawns, add ground masala and boil well. Temper with oil and sliced onion.

32. Prawn Balchao

Ingredients: 600 gms. shelled headless prawns 1” ginger 5-6 flakes garlic ½ tsp.cumin seeds 8 –10 long red chillies 4-5 cloves 1” piece cinnamon ¼ tsp. mustard 4-5 tbsp. vinegar 3 onions 3-4 tomatoes 3-4 tbsp. oil 1 tbs. sugar Salt to taste Method: Clean & wash the prawns and remove excess water. Add salt & keep aside. Grind ginger, garlic, cumin seeds, red chillies, cloves, cinnamon & mustard along with vinegar into a fine paste. Peel onions & chop them finely. Wash & chop tomatoes. Heat oil in a wok & sauté the prawns until all the moisture dries up. Remove the prawns & keep aside. In the same oil, sauté onions until soft & light brown. Add chopped tomatoes & cook on high heat until it forms a thick pulp & oil separates. Add the ground masala & stir-fry for 2-3 minutes. Add the prawns , sugar & salt if required. Cook on low heat for another 5-7 minutes or until oil separates from masala. Serve hot with boiled rice.

33. Prawn Caldine

Ingredients: ½ kg. Prawns ( Shelled & de veined) 3 - 4 green chillies 1 cup coconut milk 3 tsp. ginger garlic paste ¼ tsp pepper powder 1 tsp. turmeric 1 tsp cumin powder 1 onion Small ball of tamarind 2 tbsp. oil 2 tbsp. chopped coriander leaves

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Salt to taste Method: Grind onion and ginger garlic paste along with tamarind and all the dry powders into a fine paste. Heat oil and fry the ground masala well till you get a good aroma. Add prawns and continue frying. Add little water if required. When prawns are half cooked add coconut milk and slit green chillies. Add salt as per taste. Cook covered on slow fire for few minutes till prawns are cooked. Garnish with coriander leaves. Serve hot with steamed white rice or sannas.

34.PRAWN FRY (DRY)

INGREDIENTS: 1. 1 cup prawns, shelled and deveined 2. 3 tbsp bafat powder (mix masala powder) 3. 2 tbsp oil 4. 2 big onions, finely cut 5. 1 tbsp ginger-garlic paste 6. A little lime juice 7. Few corainder leaves for garnishing

METHOD: Cook the prawns with salt and 2 tbsp masala powder until dry. Keep oil in a pan and fry onions. When onion are light brown add the ginger-garlic paste. Fry this on slow fire until it is well fried. Then add the cooked prawns and fry for a while. Add 1 tbsp of the masala powder and fry for few more minutes. Last add lime juice, stir well, take the pan off the fire. Garnish with few corainder leaves.

35. PRAWN SUKKA

Ingredients: 20 KING PRAWNS 3 LARGE ONIONS 1 TOMATO 6 FLAKES GARLIC 1" PC GINGER 1 TBSP. SOY SAUCE 1/4 GRATED COCONUT 2 TBSP. BAFAT POWDER 1 TSP TURMERIC POWDER 2 TBSP OIL FEW CURRY LEAVES 1 SPRIG CORIANDER LEAVES SALT TO TASTE

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Method: Wash well and de-vein the prawns. Mix with little salt and turmeric powder and keep aside. Slice onions. Finely chop ginger, garlic, tomato. Heat oil in a kadai and add ginger, garlic and curry leaves. When slightly brown add sliced onions and fry well on medium heat. When onions turn transparent add tomato and bafat powder, salt to taste, soy sauce and stir well. Meanwhile wash the prawns once well to remove the salt and turmeric applied. Add them to the above mixture and stir on high flame. When fried well simmer the flame and let it cook. Lastly add grated coconut and chopped coriander leaves to garnish.

36.Prawn Toast

Ingredients: ¼ kg. prawns cleaned and de-veined 4 green chillies 1 bunch coriander leaves 1” ginger 2 flakes of garlic 1 tbsp garam masala powder 2 egg whites Bread ( 6-8 medium slices) Salt to taste Oil for frying Method: Grind the green chillis, coriander leaves, ginger and garlic along with the garam masala powder. Add the prawns into the ground masala and grind it for few seconds. Remove it from the blender, add salt to taste and keep it aside. Take slices of bread, damp the slices a little and apply the ground masala on the bread slices on both the sides. Beat the egg whites with a pinch of salt & pepper. Dip the bread slices in beaten egg white and shallow or deep fry them till golden brown. Serve these prawn toasts along with thai chilli sauce.

37.Prawns Biryani

Ingredients: 20 prawns 1-cup basmati rice 1 ½ cup onion (thinly chopped) ¾ cup tomato (finely chopped) 2” ginger 8 garlic cloves 1 green chilly ¾ tsp. Turmeric powder 1 tsp. Red chilli powder 1 tsp. Coriander seeds 1 tsp. Anise seeds 1 cinnamon stick (small) 3 cloves Keasari powder, a pinch ¼ tsp. Garam masala powder ¼ cup mint leaves

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4 tbsp. Coriander leaves (finely chopped) 3 tsp. Oil 2 tsp. Ghee or dalda Salt to taste Method: Clean the prawns. Grind the ginger, garlic and anise seeds into a fine paste. Add oil in the pressure cooker and heat it. Add cinnamon stick, cloves and fry it for a few seconds. Add ginger-garlic paste, mint leaves, coriander leaves, onion and tomato and fry it well. Add the prawns and fry it for a minute. Then add turmeric powder, chilli powder, 1 ½ cups of water, salt and rice and stir it well. Close the cooker with the lid and turn the flame to medium high. Once you get the pressure, put the weight on the cooker and turn the flame to medium low and keep it for 8 minutes. After 8 minutes, remove the cooker from the stove and keep it aside. After 10 minutes remove the lid and stir the rice well and serve it with onion raita.

38.PRAWNS DRY (GUDGUD)

Ingredients: 1 kg. Prawns 4 big onions (sliced) 1 " ginger (chopped) 4 green chillies (chopped) ½ pod garlic (chopped) 1 tsp. jeera (coarsely powdered) 1 tsp. pepper corns (coarsely powdered) ½ tsp. turmeric powder 2 tbsp. thick tamarind water ( 1 lime size tamarind soaked in water) 2 tbsp. oil Salt to taste Coriander leaves

Method: 1. Clean and devein the prawns, without removing the shell and the tail. 2. Heat oil in a pan, add onions and fry till pink 3. Add chopped ginger, garlic and green chillies and fry for few seconds. 4. Add the powdered masalas. 5. Add the prawns, add tamarind water, salt and mix well. 6. Cook on slow fire for 5 - 10 minutes. 7. Garnish with coriander leaves. Recipe -- PRAWNS STIR FRIED WITH MUSHROOMS

Ingredients: 3 tbsp sunflower or corn oil ½ tsp black mustard seeds ½ tsp onion seeds (kalonji) 1 tsp fennel seeds 1 medium onion, finely chopped 1-2 fresh green chillies, seeded and sliced 2 tsp ginger Paste 2 tsp garlic Paste Page 86

1 tbsp ground coriander 1 tsp ground cumin ¼ - ½ tsp chilli powder ½ tsp ground turmeric 200g canned chopped tomatoes with the juice 1 tbsp tamato puree 225 g large open mushrooms, sliced 1 tsp salt or to taste 125 ml warm water 400g shelled fresh or cooked peeled prawns thawed and drained ¼ tsp garam msala 2 tbsp chopped fresh coriander leaves Method: Preheat a pan for a few seconds and add the oil. When hot, add the mustard seeds and as soon as they pop up add the onion seeds and fennel seeds. Stir-fry for 15 seconds, then add the onion and fresh chillies. Stir-fry for 5-6 min, or until the onion is soft and just beginning to colour. Reduce the heat to low and add the ginger, garlic, ground coriander, cumin, chilli powder and tumeric. Stir-fry for 1 min. Add the tomato and tomato puree. Increase the heat to medium and stir-fry for 3-4 min, or until oil separates from the spice paste. Add the mushrooms, salt and water. Stir-fry over high heat for 2-3 min and add the prawns. Stir-fry for 4-5 min, if fresh or 2 min, if frozen. Add the garam masala and fresh coriander, stir-fry for 2 min and serve. Serves 4

39.Prawns with Coconut milk

Ingredients: 1 kg fresh prawns skinned, de-veined, washed and strained 1 ½ cup thick, fresh coconut milk For Paste: 10 long dry red chillies 1 tbsp jeera (whole) 2 tsp haldi (turmeric) powder Salt to taste 2 tbsp vinegar (Grind all this to a fine paste) For seasoning: 1 tsp mustard seeds 1 pod garlic crushed

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2 springs of curry leaves 2 tbsp oil (coconut oil) Method: Marinate the prawns with the paste for 30 minutes (there should not be any water). In a vessel start cooking the marinated prawns with the thick coconut milk. Let the liquid (coconut milk) reduce completely (1/4 the quantity). Keep the oil in a pan , when heated (not smoking hot) add the mustard and let is splutter, now added the crushed garlic and curry leaves, when the garlic is golden, take from the heat and season on the prawns.

40.Prawns with Drumstick / Brinjal / Bottle Gourd (Bobllem) (Hyderabadi Style)

Ingredients: ½ kg. Prawns 3 tbsp. oil 1” ginger ( paste) 4 cloves garlic (paste) 2 medium onions (grated) 2 green chillies (slit) 2 medium tomatoes (grated) ½ cup chopped coriander leaves A small ball of tamarind ¼ tsp. turmeric powder Salt to taste 1/2 kg vegetable (anyone of the above) To coarsely grind after broiling ( dry roasting): 1 tbsp jeera 2 tbsp coriander 3 red chillies 4 pepper corns 6 cloves 1” cinnamon Method: Heat oil. Stir fry prawns for 3 minutes with little salt. Add any one of the vegetables of your choice. Add ginger / garlic paste, green chillies. Then add the grated onion, mix well. After 2 minutes add the grated tomatoes. Next add the coarsely ground masala with little water. Boil well for 15 minutes. Garnish with coriander leaves.

41. Prawns with Lady’s Finger Curry

Ingredient: ½ Kg. Prawns ¼ Kg. Ladys finger (cut into medium pieces) To Grind: 1.5 tbsp. Coriander seeds 1 tsp. Jeera 15 peppercorns ½ tsp. Turmeric powder 8 hot red chillies

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1 medium onion 4 flakes garlic Small ball of tamarind ½ coconut grated 2 tbsp. Oil Salt Method: Grind the masala. De-vein and clean the prawns. Heat oil; fry the ladys fingers for a few minutes. Add the ground masala and enough water. When the curry starts to boil add prawns and salt. Simmer till they are cooked.

42. Red Fish Fillets

Ingredients: 500 gms. any fish fillets 1 onion sliced finely 3 cloves garlic sliced Oil for seasoning Grind with vinegar: 10 kashmiri chillies 2” ginger 6 cloves garlic 3 cloves 1 tsp. jeera Salt to taste Method: Marinate the fish in about quarter of the above masala for half an hour. Then shallow fry the fish till light brown. Keep aside. Now fry the sliced onion in a little oil till brown. Add the remaining ground masala and fry well till you get a good aroma. Add half cup water. Cook till gravy just begins to boil. Now add the fried fish carefully and cook for 5 minutes. Add 1 tbsp tomato ketchup and cook for another 5 minutes turning the fish once gently. Cover and keep aside. Fry the garlic cloves in a little oil till brown and add them just before serving as a garnish. You can add a few curry leaves/coriander leaves too, if you desire. Note: This is a favourite with kids, since the fish is boneless and the gravy is thick and not too spicy!!! People with a penchant for hot food can definitely add more chillies.

43.Salt & Pepper Prawns

Ingredients: 500 gms. Prawns, -shelled, deveined with tail intact. Oil for deep frying Marinade: 2 tbsp. soya sauce ½ tbsp. white pepper powder 1 tbsp. white pepper powder 2 tbsp. vinegar 2 tbsp. cornflour 3 tbsp. chopped spring onion leaves Page 89

4 cloves, chopped garlic 1 tbsp. chopped ginger ½ cup chopped spring onions 1 tbsp. crushed black pepper 1 tsp. corn flour dissolved in 4 tbsp. of water ½ tsp. sugar ½ tsp. Ajinomoto (Optional) Salt to taste 1 tsp. Oil Method: Mix ingredients for the marinade in a bowl. Flatten the prawns with the sides of a flat knife/chopper and marinate in the mixture for 30 minutes. Deep fry the prawns for 2-3 minutes. Heat 1 tbsp. of oil in a pan and sauté the onion, garlic and ginger for a minute. Add the fried prawns, black pepper, soya sauce, sugar and Ajinomoto along with a little salt. Toss well. Add corn flour and remove from the heat after 30 seconds. Garnish with chopped spring onion leaves.

44.Sardine Thick Gravy (Tharle)

Ingredients: 1 kg. sardines 8 Kashmiri chillies 2 tbsp coriander 1 tsp jeera 7 pepper corns 1/4 tsp. turmeric 1 tsp ajwan Small ball of tamarind 1 cup coconut 1 onion 2 flakes of garlic 1 tsp. roasted methi seeds 1 tbsp. oil ½ tsp. mustard Few curry leaves

Method: Dry roast chillies, coriander, jeera, pepper, ajwan and grind coarsely with tamarind, coconut, onion and garlic. When half ground add roasted methi. . Heat oil, splutter mustard add curry leaves and the ground masala. Fry well. Add little water and salt to taste. Boil well. Then add the sardines and cook till done.

45. Sour/Hot (Ambott Tik) Fish Curry

Ingredients: ½ kg shark or cat fish (cleaned, washed and cut into slices) 8 kashmiri chillies ¼ tsp cummin seeds 1 tsp. turmeric powder ½ inch piece ginger 3 peppercorns Page 90

5 cloves garlic 2 cups water Small ball of tamarind 2 tbsp. olive oil 1 onion sliced Salt to taste Method: Apply salt for the fish and keep aside. Grind chillies, cummin, pepper, tamarind, garlic, ginger, turmeric powder in 1 cup of water. Fry the onion in olive oil till brown. Add the ground masala and add the remaining cup of water and boil well. Add the fish. Cook till fish is ready. Add salt to taste and if necessary add little vinegar.

46.Squid Dry Curry (Sukka)

Ingredients: ½ kg squid (Bandas) 1 cup grated coconut 1½ tbsp. bafat powder 2 big tomatoes chopped finely 1 big onion chopped into lengthy size 2 green chillies 1” ginger - chopped 3-4 cloves garlic – chopped 3- 4 tbsp. oil Salt 3 tbsp. chopped coriander leaves 4-5 bay leaves 1 cup water Method: Clean the Squids nicely & cut into small pieces and drain the water thoroughly. Heat oil and add bay leaves, chopped onion. Fry till onion turns into brown colour. Then add ginger, garlic and green chilly. Fry for five minutes and add chopped tomatoes. Once the tomato cooks, add bafat powder and fry for two minutes. Finally add cut squid pieces, grated coconut, salt and one cup water. Stir it nicely and cook for 15 minutes on a slow fire. Once the water dries up put-off the flame and sprinkle chopped coriander leaves over it. Note: Quantity of Bafat powder depends on your taste.

47.Squid Fry

Ingredients: 1 Kg Squids Chat masala Kashmir chilly powder 1 Lemon Juice Chopped coriander leaves Pinch of Salt 4 tbsp. oil

Method: Wash squids and cut into 1 cm. thick rings. Marinate with 1 heaped tsp. chat masala, chilli powder and a pinch of salt. Take oil in a non-stick frying pan and fry the squids on medium fire till the liquid is

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completely dried up. Do not cover the pan. Garnish with lemon juice and chopped coriander leaves. Serve hot.

48.Squid Rings

Ingredients: ½ kg squids 1 egg (white only-beaten) ½ tsp. pepper powder 1 tbsp. corn flour 2 tbsp. maida 1 tbsp. ginger /garlic paste 1 tbsp. soya sauce Salt to taste Method: Clean squids and cut into rings. Mix all the ingredients for the marinade and marinate the squid rings for at least 2 hours. Deep fry till golden brown. Serve hot and crisp as a starter with any sauce of your choice.

49. Squids Sukka

Ingredients: ½ kg. Squids (cut and cleaned) ½ grated coconut 10 red chillies (5 long and 5 short) 2 tbsp. coriander seeds ½ tsp. turmeric 1 sprig curry leaves 6 garlic flakes (crushed) ¼ tsp. Jeera (powdered) 2 onions (chopped lengthwise)

Method: Dry roast the red chillies, coriander seeds, turmeric and onions, till golden brown and grind to a fine paste. Heat 1 tsp. oil in a kadai, add crushed garlic. Saute for a minute and add the ground masala, powdered jeera, squid, 2 cups of water, curry leaves and bring to boil on a slow flame for 15 to 20 minutes. Once the squid is done add the grated coconut, cover and simmer for 5 minutes, serve hot.

50.Traditional Prawn Curry with Green Mangoes

Ingredients: 25 big prawns 2 green mangoes

Grind to a fine paste: 10 red chillies 6 pepper corns 1 tsp. mustard 1 tsp. Jeera 1 tbsp. coriander Page 92

1 onion 6 flakes garlic ½ tsp. turmeric powder ½ grated coconut 1 sprig curry leaves

Method: In 2 tsps oil fry the curry leaves, then add the ground masala mixed well with its water (about 3 cups). Add salt. Boil for 10 minutes, add prawns and sliced green mangoes. Simmer till cooked.

51.Tuna Bagar Rice

Ingredients: 1 ½ cups cooked long-grain rice 1 tin tuna 1 onion, sliced 1 green chilly, chopped ¼ tsp turmeric powder ½ tsp chilli powder 1 tsp garam masala powder ½ tsp mustard seeds 1 tbsp freshly chopped corriander leaves Juice of 1 lime A few curry leaves 2 tbsp.oil Salt to taste

Method: Heat oil in a non-stick vessel and temper with mustard and curry leaves. Next, fry the onions until slightly brown. Add the turmeric, chilli and garam masala powders and fry well. Add the drained tuna and mix well in the fried masala. Flake the tuna well. Lastly, add the cooked rice and mix gently. Check & adjust salt as per taste. Simmer on slow fire for 5 minutes. Garnish with freshly chopped corriander leaves. Squeeze lime juice over the rice. Serve hot.

MUTTON 1. DRY PEPPER MUTTON Page 93

INGREDIENTS: 1. 1Kg Mutton 2. 1 1/2 tbsp ginger,garlic paste 3. 2 tbsp freshly ground pepper powder 4. 2 to 3 limes 5. 2 tbsp soya sauce 6. Whole garam masala (Lavang, Tikki and Pepper) 1/2 tbsp of each, 7. 4 big onions sliced 8. Half cup rasins and chopped cashew nuts. 9. Handful of chopped coriander leaves 10. Salt as necessary. METHOD : Cut, wash and marinate the mutton with ginger/garlic paste, pepper powder, limes, soya sauce, salt and keep it overnight in the refrigerator. Next day boil the mutton with one big sliced onion with little water. (don't overcook the mutton). Once the mutton is cooked, keep a deckchi with oil, add whole garam masala, then the remaining sliced onion. When the onion gets brown add cashew nut and rasins fry for 1 minute, then add the boiled mutton and fry till all the water has dried up. Finally add the coriander leaves. 2.Ghee Rice & Mutton Kurma

Ingredients: 1 kg. Mutton 4 cups Basmati Rice 4 tsp. Oil/Ghee Salt to taste Small ball of tamarind 4 onions (sliced) 5 green chillies (chopped) 1 big tomato (cubed) 2 tbsp. chopped coriander leaves 1 cup coconut milk (optional) 3 tbsp.Ghee 8 cups hot water 1 onion (fried till brown) Few fried cashew nuts & raisins Masala I : 4 Big Onions 8-9 flakes of garlic 2" ginger 1 tsp.Turmeric Masala II : 15-20 Green Chillies (slit) Page 94

1 cup Coconut 2 tbsp. KusKus(optional) 3 tbp. badishep 6 cloves 1 cardomom 2"Cinnamon 1 tsp.ground nuts or cashew nuts Method: Cut & wash the mutton, marinate with ingredients of masala-I with little salt for atleast 3o minutes. Then cook mutton till tender. Heat a pan and put two tsp. of oil/ ghee and fry the split green chillies till you get aroma. (The fried green chillies are less spicy). Add coconut and fry till light brown. Add the other ingredients mentioned under masala-II and fry for another 2 minutes. Grind this into a smooth paste along with tamarind and keep aside. Heat a vessel & add 2 tsps.of Ghee/Oil add the sliced onions,green chillies & fry well. Add the cooked meat and the masala paste, mix well and cook covered on the medium flame for 10 mins. Now add the tomato cubes and salt if required. Cook for another 5 minutes.( For more gravy add 1 cup coconut milk-optional). Garnish with coriander leaves. Method for Ghee Rice : Wash the rice and keep aside. Heat 3 tbsp.of Ghee and add cardamom, cinnamon, fry for a while. Add the washed rice and fry it for 2 mins. Add 8 cups of hot water add salt as per taste. Cover it and keep on the medium flame. Stir the rice gently when required. cook rice till done. Keep the rice open slightly for excess water to evaporate. Garnish rice with the fried cashewnuts, raisins and onion. Serve hot with mutton kurma.

3.GREEN MUTTON CURRY INGREDIENTS: 1.

½ kg mutton, cut

2.

1 onion, chopped finely

3.

3 tbsp ghee

4.

Salt to taste

5.

Juice of ½ lime

FOR MASALA: 1.

1 handful corainder leaves

2.

1 big onion

3.

5 green chillies

4.

2 red chillies

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5.

1” piece ginger

6.

6 flakes garlic

7.

4 cloves

8.

2 bit cinnamon (dalchini)

9.

2 cardamoms

10. ½ tsp khus khus 11. 1 tsp aniseed METHOD: Grind all the masala ingredients together to a fine paste. Keep ghee in a vessel and fry the onion till brown. Add the masala and fry well. Add the mutton, salt, 1 cup water and cook until done. Add lime juice and simmer for 5 minutes. Then remove from fire. Serve hot.

4.Hyderabadi Biryani

Ingredients: For Rice: 2 cups basmati rice 3 ½ cups water 1 ½ tsp. salt 3 tsp. ghee or butter 3 each of cloves, cardamom & cinnamon 1 bay leaf 1 tsp. black cumin seeds For Mutton: ½ kg mutton 3 green chilies 3 large onions 3 tomatoes 3 each of cloves, cardamom & cinnamon 4 tsp ghee 1 bunch coriander leaves ½ bunch mint leaves ¼ cup yogurt Masala 1: 1 large pod garlic 1 large piece ginger (Grind together to a fine paste) Masala 2: 8-10 red chilies 2 tbsp coriander seeds 2 tsp fennel seeds 2 tsp khus khus (poppy seeds) Page 96

(Grind together to a fine paste) Masala 3: ½ cup grated coconut 3 tsp chopped cashew nuts ½ cup yogurt (Grind together to a smooth paste) To Garnish: 2 Hard boiled eggs 3 tbsp. fried onions 1 tbsp roasted cashew nuts 1 tbsp raisons Few strands of saffron soaked in little milk

Method: Rice: Soak the rice in water for 20 minutes, drain and keep aside. Heat ghee, add the spices, when they splutter add rice and fry for further 2 to 3 minutes. Add water, salt and cook till the water is absorbed. Allow rice to cool. Mutton: Clean the meat, cut into medium pieces and marinate in the yogurt for 1 hour. Heat ghee, add spices, chopped green chilies and onions and fry till mixture turns brown. Add masala 1 and 2 and stir well. Now add the tomatoes and fry for 2 minutes. Then add mutton pieces, coriander and mint leaves and simmer for 5 minutes. Add 1/2 cup of water (if required) and salt to taste. Cook till mutton is tender. Add masala 3 and cook till the gravy becomes thick.

Arranging the Biryani: Divide rice into 3 parts and mutton into 2 parts. Grease a dish and arrange alternate layers of rice and meat, beginning and ending with rice. Pour saffron soaked in milk over rice, cover tightly and steam for 20 to 30 minutes on slow flame. Transfer to a serving dish and garnish with fried onions, cashew nuts, raisins and hard-boiled eggs.

5. MUTTOM STEW

Ingredients: Mutton (cubed) - 1 kg Thick coconut milk - ½ cup Thin coconut milk - 1 cup Onions (chopped) - 4 nos Tomatoes (chopped) - 4 nos. Green chillies (slit) -8-10 nos Coriander leaves (chopped) - 2 tbsp ( or small bunch) Lemon Juice - 1 big lime Ghee - 2 tbsp Salt - to taste For the Masala: Coconut (grated) - 2 tbsp Garlic - 7 - 8 flakes Coriander Seeds - 2 tbsp Page 97

Cumin Seeds - 1 tsp. Pepper corns - 10 - 20 Cinnamon - 2/3 small pieces Cloves - 7-8 nos Poppy seeds (optional) - ¼ tsp. For Garnishing: Onion (Chopped) - 1 or 2 nos Ghee - 3 tbsps. Method: Grind all the ingredients for masala together to a fine paste. Add mutton cubes, thin coconut milk, chopped onions, tomatoes, green chillies , ghee, salt & the ground masala and cook till mutton is tender.Add chopped coriander leaves, lime juice, thick coconut milk and bring to a boil. Fry the chopped onions in ghee and season the curry. Serve hot with idli, dosas etc.

6.MUTTON BIRYANI

Ingredients: 1 kg. Rice 1 kg. Mutton 1 kg. Onion 1/2 kg. tomato small piece ginger } 3-4 green chillies } grind to a paste 7-8 cloves garlic } 1/2 bunch corainder leaves, chopped 1/2 bunch pudina leaves, chopped Cardamon, 1 tbsp poppy seeds, 1 tsp badishap, pepper corns, 1 tbsp jeera, cinnamon, cloves, Jaifal - grind and make garam masala powder 1 tbsp chilly powder 1 tbsp corainder powder Turmeric 1/2 lime 3 tbsp curds Rose water Tejpatta ghee cashew kismiss Method: Put oil & 1 spoon ghee in the vessel. Fry the onions till they are soft. Put the ground paste and tomato and stir. Put the mutton, chopped pudina and coriander leaves. Cover the vessel till mutton is half boiled. Put chilly powder, Corainder powder, turmeric and salt to taste, add the ground garam masala powder and tejpatta. Let the mutton cook fully. Put lime juice and curds and cook till dry. First boil the water once the water is boiled add the rice, add

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cloves, peppercorns and cook the rice. Drain the water and keep aside. Put the rice above the mutton. Sprinkle rose water, fried cashew and kismiss. On the last layer of rice put biryani colour. Keep on slow fire, keep a tawa below the vessel and let it cook for 15 minutes

7. MUTTON CURRY (M'LOREAN STYLE)

Ingredients 1 kg mutton cut into medium pieces 1 coconut extract thick & thin milk. 1/2 kg potatos boil & cut into cubes. For Masala: 3 tbsp coriender seeds 11/2 tsp cummin seeds 1tsp mustard seeds 1tsp pepper corns 1tsp haldi pwd 3tbsp grated fresh coconut a little nutmeg fresh 10 -12 kashmiri red dry chillies a small ball of tamarind one big onion 4 cloves garlic Dry roast all the masala's including onion,coconut & nutmeg, & grind along with thin coconut milk, until a fine paste.

For Marination: 2 tbsp ginger garlic paste & little salt Cut & wash the mutton ,Marinate with ginger garlic paste& salt for 30 minutes to 1 hour For Frying 5 onions cut into thin slices 6 tbsp ghee or oil 1/2 tsp lavanga (cloves) 5-6 elachi 2'' long cinnamon 1 bay leaf In a Pan heat the oil or ghee, add all whole garam masala's for one minute,then add onions fry until it turns golden brown, then add marinated mutton fry for 5 min. Add enough thin coconut milk or water, Cook until tender, add ground masala & potatoes, bring to a boil, add thick milk, cook in low flame for 5 min. Garnish with fresh coriender leaves.

Serve along with sannas, panpoles,mutlis Or appam. 8.MUTTON DRUMS STICK CURRY

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Ingredients: 1kg. Mutton 6 Drumsticks To Grind : 1 Large Onion 1/2 Tsp. Turmeric Powder 12 Red Dry Long Chillies 5 Garlic Flakes 2 Cloves 1 Stick Cinnamon 4 Pepper Corns 3/4 Fresh Scraped Coconut 1/4 Tsp. Methi Seeds 2 Tbsp. Coriander Seeds 1 Tsp. Cumin Seeds Small Ball Of Tamrind Salt To Taste To Fry :2 Onions (Cut Lengthwise) 1 Tbsp. Oil Method : In a pan dry roast together red chillies, coriander seeds, cumin seeds, methi seeds, pepper corns, cinnamon stick and cloves. Dry roast together with onion and garlic flakes. Grind all the ingredients with fresh coconut, turmeric powder and tamarind to a fine paste. Cut the mutton into medium pieces, wash it and pressure cook with salt. Peel the drumsticks, cut into 3" pieces and boil the drumsticks in water adding a little salt. Add the boiled drumsticks to the already pressure cooked mutton. Add the ground masala and bring to a boil. Heat oil in a separate pan, fry the sliced onions until golden brown and then pour over the curry.

9. MUTTON ROAST

Ingredients: 1 Kg Mutton 1" ginger crushed 2-3 big tomatoes sliced 3-4 red chillies 1 maggie cube 1 tbsp. ghee or oil. To Marinate: Marinate big pieces of mutton with the following, preferably overnight. 1 tbsp Ginger-Garlic paste, 2 cardamoms, 3 cloves (whole), 1 pc cinnamon, 7-8 peppercorns 1 tbsp stew powder, 2 tbsp vinegar Method: In a vessel take 1 tbsp ghee or oil. Break about 3-4 red chillies into it. Then add crushed ginger & fry for sometime. Then add sliced tomatoes and fry well in the ghee/oil. Add 1 maggie cube for taste. After the tomatoes are fried, add the marinated meat and cook until tender. Slice the pieces and cook further until the gravy is dry. Serve with French Fries. (You may also lightly fry the slices before serving).

PORK 1. MANGALOREAN SORPOTEL Page 100

Ingredients: 2 kgs. Fresh Pork Meat ½ kg. Liver 5 Bay Leaves 2 tbsp. Dry Pork Blood 5 gms. sliced ginger 30 corns sliced garlic 10 nos. slit green chilies 10 nos. sliced onions Vinegar – to taste Grind Together: 18 dry red chilies 1 piece ginger 1 tsp. cumin seed 1 tsp. coriander seeds 1 tsp. poppy seeds 1 piece whole turmeric 1 tsp. black peppercorns 2 cinnamon sticks 12 whole cloves Salt - to taste. Method: Wash the Pork meat & liver. Boil the Pork Meat & Liver with Bay leaves, salt and cut into small pieces. Wash the Dry blood thrice, squeeze and set aside. Soak the tamarind in water and remove the pulp. Heat oil, Fry the sliced ingredients, add the ground masala. Add the Pork meat & liver, stir, add vinegar and Cook for 45 minutes. Add the Dry Blood and boil for another 15 minutes. Add Salt to taste. Remove when done and set aside, This preparation tastes best when eaten the next day. This can be preserved for about 7 Days.

2. Methi Pork

Ingredients: 1 kg. Pork 2 –3 tsp. chilly powder 1 tsp. turmeric 1 tsp. cumin powder 2 tsp. coriander powder 1 tbsp. vinegar 6 medium onions 3 big tomatoes ½ bunch methi leaves (small ones) 2 tsp. ginger garlic paste Salt to taste 1 potato (optional) Method: Marinate pork in chilly powder, turmeric powder, cumin powder, coriander powder, salt, vinegar & ginger garlic paste for 2-3 hours. Later add 1 cup of water, chopped onions, cubed tomatoes, potato (optional) and cook on slow flame till pork is ¾ done. Now add finely chopped methi leaves, mix well and cook till dry. Serve hot.

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3. Pork Bafat

1.5 Kg Pork - Cut into 2sq cm cubes) 3/4th Kg Onion - ( A bit larger than above) 1.5 Pod of Garlic - Finely chopped 2 sq inch ginger - Finely chopped 8 Green chillies. - Slit lenghtwise into two 10 cloves 6 cinammon leaves 4 pcs cinammon sticks

Masala 8 Red kashmiri chillies 2 teaspoon corainder seeds 1 teaspoon cummin seeds half teaspoon turmeric powder 10 pepper corns Lemon sized tarmarind.

Mix the above in a Sauce pan and place on a low flame. Once it cooks for around 10 to 15 minutes and steams well add the ground Masala which constitutes the following ingredients menitoned below. Add salt and stir it. Cook it further until the lard (Wob) tasted edible. If extra sourness is required add vinegar and some salt if necessary.

4. Pork Chilli

Ingredients: 1 kg Pork 1 green capsicum 2- 3 medium onions 6 green chillies 1 inch ginger 6 flakes garlic 1 tsp. bafat powder 1 tsp pepper powder 2 tablespoons soya sauce 1 tablespoon chilli sauce Salt and vinegar to taste Method: Cut pork into chunks (4 large pieces) and wash. Add crushed ginger /garlic, salt and vinegar and boil for 20 minutes adding very little water. When cool, slice pork into thin slices. Fry these slices till light brown on both sides. In the same pan (remove excess oil) fry the thinly sliced onions, capsicum and green chillies for 2 minutes. Add bafat powder, pepper powder and soya sauce and chilli sauce. Mix well. Add the fried pork to this mixture and let it cook for 5 more minutes.

5. PORK CHOPS

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INGREDIENTS: 1. 1 kg Pork chops 2. 2 tbsp Soya sauce 3. 4 tbsp Ginger-Garlic Paste 4. A Pinch - sugar and salt 5. 1 tbsp Oil METHOD: Marinate the chops in soya sauce, ginger garlic paste and a pinch of sugar and salt. Marinate this for at least 2 hours. Before grilling, add one tablespoon of oil to the meat. Grill for 20 minutes or till done. Garnish with fried onions and potatoes. 6. Pork Grill

Ingredients: 1 kg Pork (meat and fat proportionate) 1 medium size onion 1 medium ball tamarind ½ teaspoon cumin seed powder ½ teaspoon pepper powder ¼ teaspoon turmeric powder 3 short dry red chilies (without seeds) 2 pcs. cloves 2 pcs. cinnamon Few coriander leaves Salt to taste Method: Cut pork into big pieces and boil along with above ingredients. (do not overcook). When cooked, take out the pieces from the soup (gravy); mix it with one tablespoon of Soya sauce and shallow fry a bit (golden brown) in ghee or dalda. Strain the soup and season it with one small onion. Let the soup be thick. Pour the hot soup over the fried pork pcs. and serve it with fried potato strips.

7. PORK INDAAD

Main ingredients: Pork - 1 kg Turmeric Powder - ½ tsp Pork fat or oil - required for frying pork slices Salt - to taste For Masala (to be ground): Red chillies (dry) - 15 Pepper corns - ½ tsp Cloves - 10 Dates or raisins - 4 dates or 1 tbsp raisins Cumin seeds - ½ tbsp Poppy seeds - ½ tbsp Page 103

Mustard seeds - ½ tbsp Cinnamon - 4 inch piece Garlic - one pod Raw rice - ½ tbsp Mint leaves - 1 tbsp finely chopped Tamarind - size of a marble Vinegar - 1 tbsp For garnishing Onions - 2 large Oil Preparation method: Cut meat into slices, apply salt, turmeric powder and marinate for a couple of hours. In a frying pan, melt the pork fat or oil(as substitute) and lightly fry the marinated pork slices until they turn golden brown. Make sure not to over fry them, lest they become hard. Broil all spices together and grind to a fine paste. Add little vinegar. Slice the onions fine and fry them in oil or pork fat on moderate heat to a golden brown colour. Add fried pork, ground spices and cook till done.Add salt if needed. Add sugar or jaggery if required. Serve hot.

8. Pork Manchuri

Ingredients: 1 kg pork 30 ml soy sauce 1 tsp turmeric powder 1 cup spring onion 2 onions diced & cubed 1/2 cup finely cut capsicum 1 table spoon ginger garlic paste 5-6 green chillies 4 table spoon tomato sauce Salt according to taste Method: Marinate pork with turmeric powder,salt & half of soy sauce for 1 hour. Fry this until golden brown without adding oil as pork leaves oil. Remove & keep aside. In the same oil fry onions till light brown. Add spring onions, capsicum, green chillies & ginger garlic paste for 15 minutes on slow fire. Now add fried pork, remaining soy sauce & tomato sauce. Adjust the salt & cook for another 10minutes

9. PORK RIBS STIR FRY

INGREDIENTS: 1 kg pork ribs 2 tablespoons ginger/garlic paste 1 teaspoons pepper powder 2 teaspoons bafat powder 1 teaspoons of vinegar 2 teaspoons of lime juice Page 104

3 tablespoons soya sauce 2-3 tablespoons tomato sauce 1 tablespoons honey 3 tsp oil Salt to taste METHOD: Marinate pork ribs with all the above ingredients for about 2-3 hours mixing once in half hour. Take oil in a pan and fry the above marinade adding a little water. Cook till its dry and tender.

10. PORK ROAST

Ingredients: 500 gms. pork 250 gms. small onions 1-2 tsps. mustard seeds 10 nos. red chillies 1 tsps. cumin seeds 2 tsps. pepper (whole) 3 tbsp. vinegar 2" ginger 1 tsp. turmeric powder 10 flakes garlic 1 tsp. maida 8 nos.cloves 2" stick cinnamon Salt to taste Oil to cook Method: Peel and chop onions. Crush red chillies, ginger, garlic, pepper, cinnamon, cloves and cumin seeds separately. Grind mustard seeds fine with little vinegar. Marinate the pork chunk in ginger, garlic, turmeric, salt, pepper and vinegar for 2 hours. Heat oil. Fry chopped onions till transparent. Add the crushed cinnamon and cloves and fry for a little while. Add red chillies and cumin seeds and sauté, then add the ground mustard and marinated pork. Mix and stir fry till the meat is coated with the masala . Cook till meat is tender. Remove the meat from the gravy, slice, and shallow fry in oil. Arrange on a serving dish. Surround with lemon, onions, boiled vegetables like baby potatoes, carrots and beans. Fry the maida in a tsp. of oil, and add to the gravy. Simmer till thick. Serve along with the meat.

11. Pork Rolls in Spicy Gravy

Nirmala Vinitha Goveas (Mangalore), Muscat Ingredients: 1 Kg. Pork To Marinate: 1 tsp. ginger 1 tsp. garlic Spring onion, one small bunch cut into small pieces.

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3 Green chillies cut into small pieces. 1 tsp. pepper powder Lime and salt to taste. For Masala: 10 kashmiri chillies ½ tsp. mustard seeds 1 tsp. Jeera ½ tsp. turmeric powder 1-2 tsp. coriander seeds 5 cloves garam Masala 1 Cinamon 1 tbsp. vinegar (Grind the above to a fine paste). 5-6 Onions, cut into thin slices. 4-5 tsp. ginger garlic paste Cut the fatless and boneless pork into thin big slices and fork them from one side, rub lime and salt on both sides. Add the marinade into it (forked side) roll it and tie it tightly with thread (like rolls) and keep aside for 1 hour. Using little oil fry it from both the sides, till it turns brown. For Gray: Add little oil in a pan and shallow fry onion, ginger garlic paste till pink. Add the ground masala and continue frying for few minutes, now add pork rolls and continue frying for sometime. Add salt to taste. Add boiled potatoes and little water and simmer it till gravy becomes thick. Serve hot with Kubus or Chapatis.

12. Pork Salad:

Ingredients: ¼ Kg Pork. Salt to taste Juice of 1 lemon ¼ tsp pepper powder 2 thinly sliced onions Pinch of grated ginger ½ green chilli ½ tsp. vinegar Pinch of sugar Method: Cut Pork (more of fat) into thin strips. Add salt, lemon juice, pepper powder and fry crispy. Make a mixture of sliced onions, grated ginger, green chilli, salt, vinegar and sugar. Squeeze out the water. Add the crispy fried pork strips to the above mixture and refrigerate for 30 mts. Editors Note: You may also slightly sauté the cut masala.

13. Pork Sorpothel

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Ingredients: 1 kg pork 2 big onions (finely chopped) 8-10 green chillies (finely chopped) 2” piece ginger (finely chopped) 10 cloves of garlic Ingredients to be roasted: 10 red chillies 1 tsp pepper 1 tsp cumin seeds 3 tsp coriander 1½ tsp mustard 1 tsp kus kus(poppy seeds) 2 sticks cinnamon 5-6 cloves 2 cardamams A small piece of nutmeg ½ tsp shahi jeera A marble size tamarind One onion A small piece of turmeric Roast each item separately and grind to a paste adding little vinegar. Method: Clean the pork. Boil adding one cup water and little salt on slow fire. Do not over cook. Just boil it & cool. Keep the stock aside, cut the boiled meat into small pieces. Take a vessel & fry the finely cut onions in 2 tablespoons of oil. When onions turn slightly brown add the green chillies, after a few minutes add the chopped ginger & garlic & keep frying till it is done. Then add to this the ground masala paste and on slow fire stir & mix it properly. When the masala starts boiling add the stock & the masala water. In a separate vessel put the cut meat & heat on slow fire, stirring every few minutes till it is slightly fried in its own fat. Then add this meat in the above masala & mix & cook on slow fire. Add vinegar & salt to taste. Cook till fat starts floating.

14. Spare Ribs

Ingredients: 1 Kg Pork Ribs (tender) separated. ½ cup hot & sour masala 2 tbsp. oil For Masala: 2 tbsp kashmiri chilli powder 1 tbsp chilli sauce 2 tsp garlic paste 1 onion grated or paste 3 tbsp ketchup 3 tbsp vinegar 1 tsp sugar (level) 1 tsp salt (level) 1/2 tsp garam masala powder (clove/cinnamon/pepper)

Method: Page 107

Mix the masala and apply it to the pork ribs & keep for 2 hours. Cook in cooker with 2 tbsps oil on low heat for 15-20 mins. (No need of water).

15. Spicy Pork

Ingredients

1 kg. Pork 5-7 green chillies 8 to 10 flakes garlic 5 big onions ½ inch piece ginger 1 tspn. turmeric 3 tbsn. Vinegar or Coorgi kachampuli Salt to taste 1 tspn. chilly powder Roast and powder finely: 1 tbsn. coriander seeds, ½ tspn. mustard seeds, 2 tspn. cumin seeds, 2 tspn. peppercorns. Method 1. Cut the pork into medium pieces. 2. Wash and smear with turmeric, chilly powder and salt. 3. Grind the green chilies, onions, ginger and garlic coarsely. 4. Cook the meat in a pan with the ground masala and a cup of hot water. 5. When almost cooked, add the powdered masalas. 6. When cooked well add the vinegar or kachampuli and remove from the fire. The gravy should be thick.

16. SPICY PORK MASALA

INGREDIENTS: 1.

1 ½ kg Pork

2.

12 – 15 Kashmiri Chillies

3.

2 tbsp coriander seeds

4.

1 tsp Jeera

5.

1 tsp Pepper

6.

1 tsp cloves

7.

1 tsp cinnamon sticks

8.

1 tsp turmeric powder

9.

Few bay leaves

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10.

6 Onions medium size

11.

1pod garlic

12.

1 ½ “ piece of ginger

13.

3 – 4 green chillies

14.

Small ball of tamarind

15.

2 tbsp of vinegar

16.

Salt to taste

METHOD: Wash the pork meat and chop into medium pieces. Chop onions, green chillies, ginger and garlic. Dry roast ingredients 2- 7 and grind to a paste along with turmeric powder, small piece of ginger, few cloves of garlic and vinegar. Soak tamarind in water, strain the water and keep aside. In a pan place the meat, add the chopped ingredients, ground masala , bay leaves and salt to taste. Cook on a slow fire. When almost done add tamarind water. Cook for a few more minutes till done. Serve with Sanna (Idli).

Kuswar

1. Badam Burfi

Ingredients: 1 cup of almonds 1 cup sugar 2 tbsp. ghee Cardamom powder ½ cup Nido milk powder ½ cup grated coconut Method: Soak almonds in water and peel them. Once pealed grind them to a fine paste. Do not add water, if required add sugar and grind along with milk powder. Take a non stick pan, pour the mixture in that and keep on slow fire. Keep stirring. After sometime you will see that the mixture begins to thicken. Now add ghee and keep stirring well. Add cardamom powder, keep stirring. When you see the mixture leaving the side of the pan add the grated coconut. Mix well. Grease a tray with ghee and pour the mixture in it, flatten it with a back of the spoon. Spread it evenly. While still warm, cut with a cutter in diamond shapes. And keep it overnight to cool. Recipe -- Bebinca By Clara Fernandes, Shaktinagar / Mangalore/ Kuwait Ingredients: Page 109

9 egg yolks 150 gms. maida ¼ spoon nutmeg powder 400 gms. sugar 600 ml coconut milk Butter or ghee for greasing

Method: Take the coconut milk in a bowl and dissolve sugar in it thoroughly. Now beat the yolks into this mixture well and then put the flour into this liquid mixture and blend it will. Don‟t let the granules to form from the flour. Now sprinkle the nutmeg powder. Keep it aside. Pre-heat the oven. Take a round non-stick baking bowl (cake tray) and grease the base with ghee or butter. Take half cup of batter and put on this. Bake this batter only for 10 minutes and then put off the fire. Cool it. Grease the cooled layer with ghee or butter again put another half cup of batter. Now bake this with the grill fire for ten minutes. Periodically turn the bowl in the oven for browning it evenly. Remove it out cool it and again follow the same step like before till the batter finishes. After the last layer is over, cool it well and then turn it upside down and cut it.

2. Besan (Chickpeas) laddoos

Ingredients: ¾ Kg besan ½ kg rawa ¾ kg Castor sugar (powdered sugar) ¾ kg ghee 1 pinch nutmeg powder (jaiphal) Broken cashews/ or almonds Methods: Take a heavy bottom pan. Add the besan and rawa and roast it well. Add the ghee and keep on slow fire. Fry till you get a rich aroma and golden brown in color. Pour the mixture in a big plate and leave it to cool overnight. Next day add the castor sugar, nutmeg powder and mix well. Once mixed well you will be able to make laddoos. Keep a piece of broken cashew or half almond on it, shape it firmly. See that the almond or cashew is seen on the outside. Cool and store.

3. Cashew Nut Macroons

Ingredients: 1 egg white 1 cup castor sugar ¼ tsp. baking powder 2 cups finely chopped cashew nuts Method: Beat egg white very well with egg beater. Add castor sugar and beat well. Add baking powder and mix well. Add the cashew nuts and mix well with hand. Make balls smaller than lime size. Place them in the tray and bake in the oven on slow fire for 15 to 20 minutes.

4. Chaklies

Ingredients: 1-cup moong dal

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5 cups maida flour 2 tbps. Jeera (cumin seeds) ¼ tsp. Turmeric powder Salt to taste Oil for deep frying. Method: Boil moong dal in the cooker with one and a half cup of water and salt to taste for about 5 minutes. When slightly cooled, mash the dal well. Steam maida flour tied in a piece of cloth for about 20 minutes. In a big vati pour this steamed maida and smash it with a wooden spoon to remove the lumps. Mix both the above adding jeera, turmeric powder and knead well to form a good consistency adding a little more water & salt if required. Keep the dough covered with a moist cloth so that it does not become too dry. Using the chaklie mould make chaklies on a waxed /plain paper and deep fry them 4-5 at a time till done. Strain oil and store them in airtight containers when cooled.

5. Christmas Choco Cake

Ingredients: 1 cup self raising flour ½ cup butter ½ cup curd 2 eggs 2 tbsp. coco powder 1 cup powdered sugar 1 spoon vanila essence ½ tsp. salt Method: Mix coco powder in ½ cup of warm water and keep aside. Separate egg yolk and egg white in two bowls. Blend the butter, sugar and salt in a cake mixer till soft. Add egg yolk, self raised flour, coco powder, curd, vanila essence and mix well for 2-3 minutes in the same mixer. Whisk the egg white and add it to the above mixer. Transfer the contents in to the greasy baking vessel and bake for 35 40 minutes at 160 deg C. Pastry: Mix 2 times of cream, 3 times of butter and 6 times of Icing Sugar to the desired quantity to a thick cream paste. Mix different colours into the paste and decorate it on the cake. Top with the rose flower. (Mix the above cream paste and corn flour to a thick consistency and shape in to a rose flower with green leaves.)

6. Christmas Fruit Cake

Ingredients: 300 Gms. maida 200 gm Sugar(powder) 180 gm Butter 4 Big eggs 20 gm Coca 1 tsp Baking powder 1 tsp Soda Bicarbonate 1 tsp Vanilla essence 15 gm Garam Masala (cloves,cinnamon, cardamom powder) 250 gm Nuts (cashew, almond chopped, black-currents, raisins, mixed peel) Wine two cups ( optional ) Page 111

¼ tsp. salt FOR SUGAR CARAMEL: 7 tbp sugar ½ cup water Method: Sift maida, salt, baking powder, soda bicarbonate and coca. In a pan put 7 tbp. of sugar keep it on a low fire . When the sugar turns into caramel add ½ cup of water and allow it to cool. Soak the nuts in the wine 1 day before (optional) or otherwise add 1tbp of maida to the nuts and mix well before adding nuts to the cake. Pre heat the oven at 180 degrees. Melt butter, add sugar, add well beaten eggs , caramel , maida and finally nuts along with garam masala and fold gently. Put it in a greased pan and bake for 50-55 minutes.

7. Coconut Burfi

Ingredients: 3 cups grated coconut ¼ cup rose water 1 pinch Cardamom powder 2 table spoons Nido powder 2 tbsp. ghee Sugar Pink Colour Method: Grate the coconut; see that you do not scrape till the end. You should not use the brown part only the white one. Grind it with rose water to a fine paste. Now measure the paste. If two cups then take two cups of sugar. Take a heavy bottom pan. Pour the mixture with sugar, milk powder and keep on stirring. Then the mixture leaves the side of the pan. Add ghee and keep mixing. Add cardamom powder. Add a pinch of pink color. Grease a steel plate with ghee and pour the mixture into it, flatten it with the back of the spoon evenly, cut into diamond shapes while still warm. Let it cool completely.

8. Crispy Chocolate Slices

Ingredients: 4 small packets marie biscuits 2 tins milk cream 250 gms. salted butter 2 tbsp. cocoa powder ½ cup light brown sugar Method: Beat sugar and butter well. Add cream and cocoa powder and mix well. Crumble the biscuits into small pieces and mix well. Divide the mixture into 4 equal parts and spread each portion on lengthwise strip of foil and twist the ends. Freeze the logs for minimum 3 hours and keep refrigerated till it is needed to use. Slice it with the foil and then peel off the foil.

9. Father Christmas Cake

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Ingredients: 225 gms plain flour 225 gms butter 225 gms soft brown sugar (rich dark. If sugar is hard, powder it in the mixer) 4 eggs 15 ml Lyle‟s golden syrup 45 ml dark rum 225 gms currants 225 gms sultanas 225 gms stoned raisins chopped 100 gms candied peel chopped 100 gms glace cherries quartered 50 gms blanched almonds chopped 2.5 ml bicarbonate of soda 5 ml ground nutmeg 10 ml mixed spice Method: Mix all the dry fruits in a bowl and soak them in the rum for about 4 to 5 days. Cream the butter and sugar until light. Add the eggs one at a time along with a spoonful of flour each time and beat them well. Stir in the syrup with another spoonful of flour. Then fold in remaining flour sifted with bicarbonate of soda and spices. Stir in soaked fruit mixture. Mix thoroughly. Grease and line a deep 20 cm cake tin with double greaseproof paper. Pour the mixture into the 0 greased tin and bake for 3 ½ hours covering with paper after 2 hours. Bake 1 hour at 325 F and later 0 at 275 F. Then decorate with almond paste and royal icing.

10. Karakaddi

Ingredients: 500 gms. Gram flour (besan) 1 ½ tbsp. Garlic paste ½ tbsp. Ajwan ½ tsp. Chillie powder Salt to taste Oil for deep frying Method: Mix all the ingredients adding water. Knead well. Heat oil and press the mixture through karakaddi mould in the hot oil and fry till light brown. Store in airtight container.

11. Kidyo ( Kulkuls )

Ingredients: ½ kg. maida coconut juice of 1 coconut 2 eggs Salt to taste Sugar to taste (optional)

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Oil for frying Method: Knead maida with coconut juice, salt ,eggs and sugar (optional). Make small balls of this dough and role each ball spreading on a fork or clean comb. Fry in hot oil till golden brown.

12. Kokkisam

Ingredients: Raw rice ½ kg Coconut-1 Sugar-100 gms Eggs -3 Nutmeg-1 pinch Salt ½ tsp Ghee or oil for frying. Method: Scrape the coconut and extract milk. Wash the rice and grind without soaking with two cups of thick coconut milk. Add sugar and nutmeg. Beat the eggs. Mix with the ground rice making a thick bater, adding the remaining coconut milk. In a deep pan heat oil or ghee and dip the kokisam mould in boiling ghee, then remove and carefully dip it in the batter so that it touches only the bottom and the brim of the mould. Now dip this in the hot ghee again. The batter will drop into the ghee as it is frying. Turn and brown the kokisam on both sides. Continue till all the batter is used.

13. Maida Chakli

Ingredients: 1 kg Maida 1 fresh coconut milk (or 1 cup of coconut milk powder) 1 cup urad dal 1 egg 2 tbsp til (sesame seeds) Salt to taste Oil for frying Method: Put the maida flour in a clean muslin cloth and steam it for ½ hour in a tondor. After steaming it, powder it by hand while it is hot. Now sieve the maida flour. Roast the urad dal on a pan, powder it and add it to the maida. Add coconut juice, til, egg and salt. Knead well using more coconut juice if needed. When the dough is almost done, add two tbsp of hot oil and knead again. Put in a chakli mould, make chaklis and fry till brown.

14. Masala Chaklies ( broken)

Ingredients: 1 cup rice powder 1 cup chickpeas powder 1 cup urad dal powder Page 114

½ cup moong dal powder ½ cup beaten rice 2 tsp white til 2 tsp cumin seeds (jeera) ¼ tsp hingh (Asafoetida) Salt 2 tsp Chilly powder 1 tsp turmeric powder Oil for frying Method: Dry roast, rice flour, chickpeas flour, urad and moong dal flower and beaten rice (pova) till it gives a rich aroma. If powders are not available you can use the whole one, roast it well and then powder it in a mixer. Add chilly and turmeric powder, salt, cumin seeds and white til seed, and hingh to the dal powder mix well till well incorporated. Heat 1 large table spoon of oil and add it to the mixture, add water and knead the dough. It should not be too hard. Keep covered for sometime. Fill it in chakli mould and directly make chaklies (broken) in oil.

15. Parsley Cake

Ingredients: 1 cup parsley 1 cup chopped carrot 2 cups plain flour 1 cup sugar 1 cup oil 2 eggs ½ tsp. baking powder Method: Sieve flour and baking powder. Grind chopped parsley and carrot along with oil. Beat eggs and add sugar, mix thoroughly. Add the parsley carrot mixture to the beaten eggs. Mix well. Add the flour and mix gently. Pour this mixture into a greased baking tray. Pre heat the over for 10 minutes and bake the cake for about 45 to 60 minutes on low heat. Editors Note: Parsley can be replaced with coriander leaves.

16. Potato Chakli

Ingredients: 6 potatoes (medium sized) 1 tsp. chilli powder Lime sized butter 2 cups maida

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1 tsp. jeera Salt to taste Oil for frying Method: Sieve maida, bundle it in a piece of cloth tying a loose knot. Steam the bundle in a idli vessel covered for 20 minutes. Take out and untie it when cool. Re-powder the steamed maida and sieve again. Keep aside. Boil potato in water, peel, smash into a smooth paste, mix salt, chilli powder, jeera, butter with the smashed potato. Mix maida and knead (add little water if required). Prepare stiff dough. Knead well. Press portions of the dough through a chakli mould and prepare chaklis in two /three concentric circles. Heat oil and fry the chaklis.

17. Rava Laddu

Ingredients: 2 cups bombay rava 1 cup sugar ½ cup ghee 6 cloves 10 cardamoms 1 piece of cinnamon ½ cup raisins ½ cup cashewnuts chopped Carnation evaporated milk as required Method: Dry roast the rava till golden brown. Powder the sugar along with cloves, cardamom, and cinnamon. In a pan, mix rava, sugar, and nuts. Heat ghee in a pan on a slow fire. When the ghee becomes hot add the rava mixture to the ghee and stir for 1 to 2 minutes, then add evaporated milk as required for the binding. Remove from the fire, make laddus of desired size. Recipe -- Rice Chakli By Elizabeth Noronha, Mangalore/Dubai Ingredients: 1 kg. raw rice ¼ kg. boiled rice Coconut juice of 1 coconut 200 gms. urad dal 50 – 100 gms. roasted rice powder Salt to taste 2 tbsp. til Oil for frying

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Method: Soak rice for 2 – 3 hours and then grind with coconut juice. Roast urad dal and powder it. Knead the ground rice with urad dal and roasted rice powder. Add salt and til and mix well. Put in a chakli mould, make chaklis and fry till brown.

18. Rice Laddoos

Ingredients: Boiled rice ½ kg Jaggery 250 gms or as per taste Coconut, grated ½ Ghee ¼ cup Cashewnuts, chopped a handful Raisins a handful Cardamom 3-4, powdered Method: Wash boiled rice and dry in the sun. Heat a pan and dry roast rice till light brown in colour. Powder the rice in a mixer. Strain in a sieve to get a fine powder. Keep aside. Grind jaggery, add grated coconut and grind coarsely. Mix rice powder, coconut-jaggery mixture, ghee, dry fruits and cardamom powder. Make ladoos of desired size.

19. Rice Marbles ( Gulliyo)

Ingredients: Raw Rice, soaked – ¼ kg Boiled rice, soaked – ¼ kg Milk extracted - from ½ coconut Scraped jaggery – ¼ kg Cardamom powder 1 tsp Salt one pinch Ghee or oil for frying Method: 1. Grind the soaked rice in coconut milk, then add the jaggery and salt to taste. 2. Keep the batter thick (dry). It should be dry enough to roll small marbles ( Gulliyos). 3. If the batter becomes thin, then steam it to get the required consistency. 4. Roll small gulliyos and keep aside. 5. Heat oil or ghee and drop the gulliyos and fry till golden & crisp 6. Drain on paper.

20. Rich Cake

Ingredients: 125 gms Butter 250 gms Sugar

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7 – Egg yolk 3 Egg white 125 gms Semolina 1 tsp mixed spices 2 tsp vanilla essence 3 tbsp honey Few drops of rose essence ¼ tsp nutmeg ½ cup Rum 125 gms Raisins 125 gms sultanas 125 gms candied peel 50 gms cashewnuts 50 gms currants 50 gms cherries 50 gms pumkin preserve 50 gms ginger preserve 3 tbsp strawberry jam 125gms self raising flour 1/4 cup milk Method: Clean and wash and dry fruits. Add nuts, spices and rum and keep for 15-20 days.Cream butter and sugar, add egg yolks and beat very well. Stir in semolina, self raising flour, milk, nuts and fruits. Fold in the stiffly beaten egg whites and mix gently. Heat the oven. On a greased baking tray pour the mixture and place in the oven and bake for 20 minutes. Reduce the temperature and continue baking for 1 hour.

21. Rose Cookies

Ingredients: Maida ½ Kg. Coconut Milk (½ coconut.) Eggs 3 Salt and sugar according to taste. Black Til ( little). Method: Mix Maida with coconut milk, sugar, salt and beaten eggs to a thick batter. (Dosa consistency.) Add Black til and keep aside. ( Water can be added if necessary.) Heat oil in a thick round bottomed pan and heat the cookies mold for sometimes by dipping it in oil. Once it gets heated up, dip the mould in the above batter and leave it in oil, wait for sometime till cookies get separated from the mould. Fry till crispy ( light brown.).

22. Rosettes - Kokkisam

Ingredients: 1 cup white flour 1 cup rice flour Page 118

2 eggs 2 ½ cups coconut milk Salt and sugar to taste Method: Mix the rice flour and coconut milk, until no lumps exist. Gradually add the white flour, and mix thoroughly after each addition. Beat the eggs and add to the batter. Ensure the batter is thick and a falling consistency. If too thick add a little coconut milk. Add salt and sugar.Check the taste, and pour the batter into a open rimmed dish e.g. a deep plate. Meanwhile heat oil in a large deep Deckhi or Kail. When the oil is hot dip the Rosette Mould with the desired shape into the oil for 1 min - the first time. Lift the Mould and place onto the batter CAREFULLY, ensuring the batter does not rise over the edges of the mould for just about 5 seconds. Lift quickly from the batter and float the mould into the oil, shaking the handle gradually to get the Rosette slip into the oil. Continue with another Rosette (if possible), this time heating the mould only for 30 seconds (depending on the temp. of the oil) while keeping an eye on the one floating in the oil. Turn the Rosette (floating) when slightly brown, drain and lift when brown on both sides and place on oil absorbent napkins. Continue with the rest of the batter, either one at a time or two - depending on the size of the utensil.

23. Sooji Coconut Cake

Ingredients: 200 Gms bombay sooji 200 Gms sugar 1 Freshly plucked tender coconut (not bondo but adsaar) 4 Eggs 100 Gms almonds, ground A few whole almonds ¼ Tsp nutmeg powder ¼ Tsp cardamom powder A few raisins 100 ml rose water A pinch of salt ½ Tsp baking powder Method: Grind coconut and cook it with sugar and a little water for about 15 minutes.Keep on stirring while cooking and allow it to cool completely. Add sieved sooji to this mixture with wellbeaten yolks of eggs, almond paste, nutmeg and cardamom powders, raisins, rose water, baking powder and salt and mix thoroughly. Lastly, add the well-beaten egg whites and mix well.Then pour the mixture in a greased oven-proof dish and top it with halved almonds and bake in a moderately hot oven for about 50-60 minutes. Useful Hint: It is better to grind the coconut and cook it with sugar in the morning and to mix the rest of the ingredients in the evening and keep it covered, overnight and bake the next morning.

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24.Sweet Puffs (Nevryo)

Ingredients: 1 kg Maida (All purpose flour) 2 tbsp. Cuscus ½ cup Gingelly ( Til ) Cashewnuts 6 tbsp Almonds 6 tbsp Pistas 3 cups coconut (dessicated) ½ tbsp cardamom powder ¼ tsp. nutmeg powder 1 ½ cup sugar (powdered) 3 tbsp. butter A pinch of salt for taste (Nuts to be cut very fine) Method: Heat the butter in a pan. Fry til and cuscus, raisins and the rest of the nuts till golden brown. Then keep them aside. Roast the coconut without any oil, keep aside. Mix all the nuts, coconut, powdered sugar, cardamom powder, nutmeg powder and salt and mix well and keep aside. For the Chapaties: Mix the flour with a pinch of salt and water, knead it thoroughly to a stiff dough. Roll out the dough into thin chapaties, cut into equal rounds. Add a tbsp of the filling in the centre of each chapatti round. Moisten edges with water, fold and press edges over if you are using the mould. If not, cut with a cutter and deep fry in oil.

25. Wheat flour laddus

Ingredients: 3 cups wheat flour 1 cup ghee 1 cup powdered sugar 2 tbsp. raisins Method: Fry flour adding ghee little by little until you get the aroma and colour changes to light brown. Remove from fire. Add sugar and raisins. Make small laddus.

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RICE

1.METHI PULAO

INGREDIENTS:Basmati rice 2cups Methi leaves 1 bunch ½ bunch coriander leaves Cinnamon 2 Cloves 2 cademmon1 Onions 2 Tomatoes 3 medium size Water 4cups Salt to taste Oil or ghee 3-4 Tsp For grind: One full pod garlic, 6-7 green chilies, 1 inch ginger METHOD: 1. In a Non-stick pan put ghee add cinnamon, cloves, cardamom then add sliced onions, Fry it for some time. 2. Next add Methi leaves fry it for 1minute, with high flame 3. Then add tomatoes fry it add coriander leaves and ground masala sauté till you gets aroma 4. Add soaked rice stir for 1-2 minutes, later add boiling water and salt 5. Close the lid cooks it for 5mimutes 6. Serve it hot with raita or papad.

2. MIXED FRIED RICE

Ingredients: 3 cups rice (basmati) ½ cup spring onions ¼ cup carrots, chopped ¼ cup beans 2 tsps. ginger, finely chopped 1 tsp. garlic, finely chopped 2 tsps. green chillies, finely chopped ½ cup chicken, shredded ½ cup prawns ½ cup pork, shredded (optional) 2 eggs ½ tsp. pepper powder 3 tbsp. soya sauce 3 tbsp. oil Page 121

Salt to taste Method: Marinate chicken, pork and prawns in 1 tbsp. soya sauce and a little salt. Cook rice till ¾ done. Beat eggs in a bowl with a pinch of salt and pepper powder. Heat 1 tbsp oil in a pan. Add beaten eggs and scramble. Remove and keep aside. To the same pan add remaining oil and add spring onion, ginger and garlic and green chillies. Stir fry for 2-3 mts. Add marinated chicken, prawns and pork. Fry for 5 mts. Put in the chopped vegetables and stir fry for 2-3 mts. Add pepper powder and salt. Add the cooked rice and soya sauce and mix well. Lastly add the scrambled eggs. Serve with chilli sauce.

3. PRAWN PULAO

INGREDIENTS: 1. ¼ kg prawns, cleaned , deveined and washed 2. 2 cups rice 3. 6 tbsp ghee 4. 2 onions, chopped 5. 1 pinch turmeric powder 6. salt to taste 7. 1 tbsp ginger-garlic paste 8. ¼ coconut ground to paste 9. 3 tomatoes chopped 10. 1 tbsp red chilli powder 11. ½ tbsp cummin powder 12. 1 ½ tsp corainder powder METHOD: Put ghee in a thick bottomed vessel and fry chopped onions till golden brown. Then add washed prawns and a little turmeric powder and salt. Fry well. Add ginger-garlic paste and fry well. Then add coconut paste, fry for another 5 minutes. Then add tomatoes and all powdered masalas. Fry till ghee seperates. Then add rice, fry for few minutes, then add enough water to cook. Keep on slow fire till done.

4. Quick Tomato Rice

Ingredients: 1 cup basmati rice 2 tsp. tomato paste ½ cup mixed vegetables (carrot, beans, peas) 2 tbps. chopped coriander leaves 1 tbsp. chopped mint leaves ¼ chicken cube ( Maggie) 1 tbsp. oil 2 cups water.

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Salt as per taste. Method: In a heavy bottomed vessel, boil 2 cups of water. Add mixed vegetables along with chicken cube and tomato paste. After a boil add rice. After 2 to 3 minutes add 1 tbsp of oil, salt, coriander and mint leaves. Keep on slow fire. Mix gently and cook covered till the rice is cooked and dry. Serve hot .

5. RICE KHEER

Ingredients: 1. One small tea cup of basmati rice 2. 1 ltr fresh full cream milk 3. 1 1/2 cup sugar 4. A pinch of Yellow Food colour 5. A handful of raisins, cashews and almonds 6. A small stick of cinamon,4 cardomoms,4 cloves 7. 1 tbsp.of fresh ghee Method: Wash the rice and put it in a vessel. Add half the quantity of milk and one cup water. Add the garam masala and food colour. Let it all boil together till rice is done to a soft consistency. Put limited quantity of water for the rice to cook. After the rice is done, add the remaining milk and the sugar and boil to a thick consistency. Keep it aside. Heat ghee in a seperate pan, add the dry fruits and fry till slightly brown. Add the cooked rice to this pan and close the fire. Keep in the fridge to cool before serving. While serving, if you wish to eat in a thinner consistency add more milk to thin the kheer.

6.VEGETABLE PULAO

INGREDIENTS: 1. ½ kg Basmati Rice 2. 50 gm carrots, cut 3. 50 gm, French beans, cut 4. 50 gm, Cauliflower, cut 5. 50 gm peas 6. 6 tbsp. ghee 7. 4 cloves 8. 4 cardamoms 9. 4 pieces cinnamon 10. 4 onions, sliced 11. ½" piece ginger, crushed 12. 4-6 flakes garlic, crushed 13. ½ tbsp. chili powder 14. ¼ tsp. turmeric powder 15. 2 tbsp. coriander leaves, chopped Page 123

16. 6 green chilies 17. Salt to taste 18. 4 glasses water METHOD: In a cooker heat the ghee, and then add the cloves, cardamoms, cinnamon, sliced onions and fry for some time. Add crushed ginger and garlic. Add the rice and fry for some time. Then add all the vegetables, chili powder, turmeric powder, coriander leaves, green chilies, salt and water. Close the cooker and cook for 5 minutes under pressure. Remove from fire and serve hot.

SOUP

1. ASPARAGUS & CRAB MEAT SOUP

Ingredients: 1 ½ cup cooked crab meat 1 tin asparagus, cut into 3 pieces each 3 beaten eggs 3 cups vegetable stock 2 tbsp arrowroot dissolved to a smooth paste in half cup of the vegetable stock. Method: Mix in the arrowroot with the stock, cook and stir till boiling and slightly thick. Now add crabmeat, asparagus and salt. Bring the whole lot to the boil, while slowly adding eggs, a little each time and then allowing it to set in before stirring. Serve with soya sauce, chilli sauce chopped green chillies in vinegar.

2.CREAMED CHICKEN NOODLES SOUP

Ingredients: 1 medium onion chopped 1 tbsp. butter 250 gms mushroom sliced 1 tbsp. all-purpose flour ¾ cup chicken broth ½ cup evaporated skimmed milk 2 tsps. lemon juice ¼ cup sour cream 100 gms boned and skinned chicken breast sliced Salt and pepper to taste 100 gms noodles boiled Method: In a large non-stick pan, cook the onion in the butter over moderate heat for 5 minutes or until softened. Add the mushrooms and cook until all of the liquid of the mushrooms is Page 124

evaporated. Sprinkle the flour over the mushrooms and cook the mixture, stirring, for 2 minutes. Add the broth on slow flamed, bring the mixture to a boil, whisking, and simmer it for 3 minutes. Add the milk, and simmer the mixture for 3 minutes or until it is thickened. Stir in the lemon juice, sour cream, the chicken, salt and pepper to taste. Cook the mixture over moderate heat until chicken is cooked. Serve over noodles. Garnish the soup with basil, croutons and Parmesan Cheese.

3.DAL & VEGETABLE SOUP

Ingredients: 2 tbsp. Masoor Dal ½ cup Chopped Carrot ½ cup Chopped Potato ½ cup Chopped Cauliflower ½ cup Chopped Cabbage 2 medium Tomato (chopped) 2 medium Onions (chopped) 1 tbsp. Chopped Capsicum 1 tbsp. Chopped Coriander Leaves A pinch of Turmeric Powder Few Curry Leaves 2 tbsp. Butter Salt - As desired For Spice Bag Crush coarsely and tie in a Muslin A pinch of Asafoetida ¼ tsp. Cumin Seeds ¼ tsp. Pepper Seeds ¼ tsp. Methi Seeds 2 Garlic Flakes 1 Cinnamon Stick 2 Cloves ¼" Ginger Method Pressure cook Dal with 1 ½ cups of water with a pinch of Turmeric. When it cools, mash it well and keep it aside. Heat butter in a pressure cooker and fry Onions, Curry Leaves, Coriander Leaves, Capsicum and Tomato and fry for 2-3 minutes. Add vegetables and fry one by one stirring constantly for a few minutes. Pour just enough water to cover the vegetables and pressure cook along with the spice bag till one whistle on reduced flame. cool down, squeeze and discard the spice bag. Mash the Vegetables and strain through a sieve. Add the Mashed Dhal to the strained Soup. Dilute with water if required. Re-heat the soup with salt as desired and serve hot.

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4. GREEN GRAM (MOONG) SOUP

Ingredients: ¼ cup Green gram, whole (moong) 2 cups water ¼ tsp. cumin seeds 1 blob butter or ghee Lime Juice to taste Pinch asafoetida Big pinch turmeric Salt, pepper to taste Method: Pressure cook washed gram till very soft. Keep aside one 1 tbsp. boiled gram whole and blend the rest, after cooling. In a pan, heat butter add cumin seeds. When they splutter add the asafetida and blended moong soup. Boil for 1 minute. Add salt, turmeric, lime and pepper. Boil 5 to 7 minutes. Add whole moong kept aside. Now boil till thick enough for soup. Serve hot with small piece of butter and little lemon juice.

5. HOT & SOUR VEGETABLE SOUP

Ingredients: Onion 1 medium size Ginger 1 inch Garlic 2-3 cloves Carrot ½ medium sized Cabbage ¼ medium sized Bamboo shoots 1 medium sized Celery 2 stalk Spring Onions 1 no ( greens only) Mushrooms fresh 2 nos French Beans 4-6 nos Capsicum ½ medium sized Corn Flour 2 tbsp. Oil 2 tbsp. Soy sauce 2 tbsp. Sugar ½ tsp. Ajinomoto ½ tsp. Green chilly sauce 2 tbsp. Salt to taste Vinegar 2 tbsp. White pepper powder ½ tsp Vegetable stock or water 4-5 cups

Method : 1. Peel and finely chop onion, ginger, garlic and carrot. Wash and finely chop the cabbage, bamboo shoot, celery, spring onion and mushrooms. 2. Wash, de-seed and finely chop the capsicums. Wash, string and finely chop the French Page 126

beans. Dissolve cornstarch in water and keep aside. 3. Heat oil in wok on high heat. Add garlic, onion and ginger and stir-fry briefly. Add the chopped french beans, carrot, mushrooms, bamboo shoots, celery and stir fry. 4. Add soya sauce, sugar, ajinomoto and mix. Add water or vegetable stock. Mix. 5. Add chilli sauce, cabbage and capsicum and continue to cook. 6. Add the cornstarch mix and let the soup thicken. 7. Add salt to taste, vinegar and pepper powder and take off the heat and serve hot.

6.MORROCON HARIRA SOUP

Ingredients: 100 gms. finely diced beef 1 cup boiled chic peas 2 tbsp tomato paste 1 small bunch fresh parsley 1 small bunch fresh coriander 1 liter chicken stock 1 medium onion chopped 1 tbsp. chopped garlic 2 eggs beaten 1 tspn. butter Salt to taste Method: Marinate beef with salt and keep aside. In a heavy bottom pan, heat 1 tspn butter and saute the beef. Add chopped onion, garlic and tomato paste and stir continuously for 2 minutes. Add chic peas, parsley, coriander and chicken stock and boil for 5 minutes. When the soup is boiling, add the beaten egg. Check for seasoning and add salt accordingly if required. Serve hot with a wedge of lemon.

7. TOMATO SAR

INGREDIENTS: 1.

¼ kg tomatoes, finely cut

2.

2 onions, finely cut

3.

Salt to taste

4.

Chopped coriander leaves for garnishing

FOR SEASONING: 1.

2 tbsp oil

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2.

1 tsp mustard seeds

3.

1 sprig curry leaves

4.

6 – 8 flakes garlic, crushed

5.

½ tsp jeera powder

6.

½ tsp pepper powder

7.

½ tsp chilli powder

METHOD: Cook the tomatoes and onions with 7 – 8 cups of water and salt to taste. When it is cooked, season with oil, mustard seeds, curry leaves, garlic and jeera powder, pepper powder and chilli powder. Cover and cook for another 5 minutes. Garnish with chopped coriander leaves.

8. Toor Dal ( Sar )

Ingredients: ½ cup toor Dal 2 onions 2 tomatoes 5-6 flakes garlic 1” ginger 1 potato 3 green chillies 2-3 cloves 1 small piece cinnamon 2 tbsp. coconut milk powder or ¼ cup coconut milk. 2 tbsp. chopped coriander leaves 1 Chicken or Vegetable cube Salt as per taste For Seasoning: 2 tbsp oil ¼ tsp. mustard 1/4 tsp. jeera Few curry leaves ¼ tsp chilli or bafat powder. 3 flakes crushed garlic 1 short red chilly Method: Clean and wash Dal. Chop onions, tomatoes, potato, garlic , ginger & green chillies. Cook Dal in 3 to 4 cups of water , when half done add all the cut masala along with potato, cloves, Page 128

cinnamon, cube and salt as per taste. Cook till the dal and potato is soft. Adjust the consistency according to your requirement. Now add coconut milk and boil on slow fire for 2 minutes and set aside. Heat 2 tbsp. oil, splutter mustard & jeera, then add crushed garlic,curry leaves, red chilly & fry till brown. Add chilli/ bafat powder. Fry for half a minute. Pour this over the cooked dal. Keep covered. Serve hot garnishing with coriander leaves.

VEGETABLES

1.Allu Dentto Curry

Ingredients 2 - 3 stems of Allu 2 Dentte ( Stems of green leafy veg.) ½ scraped coconut 8 red chillies (long & short mixed) 3 tbsp coriander 1 tbsp cumin (Jeera) ½ tsp. mustard 1 tsp. turmeric powder 1 onion 5 flakes garlic 2 Ambade (Optional) Small ball of tamarind ( If Ambade is used, then very little tamarind) Salt according to taste 1 cup coconut milk ( Optional) For Seasoning : 2 tbsp.oil, 1 tsp. mustard, 3 flakes crushed garlic, 8 to 10 curry leaves. Method 1. Clean the Allu & Dente very well by removing the outer skin. Cut allu into small pieces and Dente into 2" pieces and cook them with salt and little water. May also pressure cook them for about 2 whistles. 2. In a pan dry roast together the chillies, coriander, cumin (jeera), mustard. 3. Dry roast together onion and garlic flakes. 4. Grind all these roasted ingredients with fresh coconut , tamarind and turmeric powder. 5. Add this ground masala along with crushed ambade to the boiled vegetables and bring to boil. 6. Adjust salt according to taste. 7. Heat 2 tbsp of oil, add mustard, when they splutter add crushed garlic and curry leaves, fry till they turn brown and then pour over the curry. And keep it covered. 8. Coconut milk can be added before seasoning if required. (Note: Allu-Dentto can be substituted with white pumpkin & sprouted green gram (Moog)).

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2.Channa Sukka

INGREDIENTS: 1/4 kg Black channa FOR MASALA ½ Coconut scraped and roasted till dark brown. 6-8 red chilies, roasted 1 tsp. coriander seed, roasted, 1/2 tsp. jeera roasted 1/4 tsp mustard 1/4 tsp pepper corns 3-4 flakes garlic 1 onion chopped Small piece of Jaggery Tamarind (size of 1 lime) Salt to taste FOR SEASONING 2 tbsp. oil ½ tsp. mustard seeds 1 onion, chopped Curry leaves METHOD: Wash black channa and soak overnight. Next day, drain it and pressure cook along with little water and salt till done. Grind the ingredients of the masala with little water. Add the scraped coconut and grind coarsely. Add this masala to the cooked black channa along with the jaggery and boil for 5 - 10 minutes. Heat 2 tbsp. oil, add mustard seeds. When they splutter add chopped onions and curry leaves. Fry till brown and add this to the channa. Cook for sometime till it gets dry.

3.Karathem Sukka (Bitter Gourd)

Ingredients: ½ Kg Karathem (Bitter Gourd) 3-4 Ambadde (crushed) Little jaggery 1 tbsp. oil Salt to taste 2 spoons grated coconut 4-5 flakes garlic (crushed) For Masala: 4 long red chillies 2 small red chillies

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¼ tsp. pepper corns ½ tsp. jeera ½ tsp. mustard 1 onion Small ball of tamarind Method: Cut Karathem into ½” pieces. Add 2 tsp. of salt mix well and keep for 5-6 hours. Later squeeze the karathem pieces and remove the salt water. Grind the masala ingredients with little water. Mix karathem, masala, crushed ambadde and cook with masala water till soft. Add jaggery. Check for salt. If required, add salt. Add grated coconut. Mix well and cook for 2 minutes. Heat 1 tbsp. oil, fry crushed garlic till brown and pour over cooked karathem. Note: Ambadde may be substituted with tomatoes.

4.Sprouted Green Gram Sukka (Moog Suko)

Ingredients: ½ kg. green gram ½ scraped coconut 6-8 red long chillies ½ tsp. cumin ( jeera ) ½ tsp. mustard ½ tsp pepper corns 1 onion 3 flakes garlic Small ball tamarind 50 gms. Cashew nuts (optional) For Seasoning: 2 tbsp. Oil, ½ tsp. mustard, 4 flakes crushed garlic Method: Wash & soak green gram in water for 10 – 12 hours, then strain and tie in a thin cotton cloth and hang it for another 12 hours, so that the green gram is sprouted. Cook the sprouted green gram with salt and little water. Dry roast all the ingredients except coconut. Grind the roasted ingredients with little water. Heat 2 tbsp. of oil in a pan, add mustard, when they splutter add crushed garlic and then fresh coconut, cashew nuts and roast till golden brown. Add to this the ground masala and fry for few minutes. Add this mixture to the cooked green gram, mix well and boil for 2 minutes.

5. Aloo Paratha

Ingredients: 2 cups wheat flour 1 tsp oil salt to taste 1 big boiled potato( mashed) 1 small onion (grated) Page 131

½ tsp. ginger garlic paste ½ tsp. chilli powder ½ tsp. coriander powder ½ tsp. cumin powder 1 tbsp. chopped coriander leaves 1 tbsp. lemon juice Ghee for frying Method: Knead wheat flour with salt, a tsp of oil and warm water. Keep aside for 1 hour covering with a clean wet cloth. Mix well the mashed potato with grated onion, ginger-garlic paste , chilli powder, coriander powder, cumin powder, chopped coriander leaves, lemon juice and salt. Flatten a ball of kneaded flour in you palm, fill with the potato mixing, make a ball. Very slowly flatten it into a paratha and roast on both the sides on slow fire. Apply ghee on both sides, fry again. Enjoy with little yoghurt.

6.Ash Pumpkin (Kuvallo) Bafat

Ingredients: 1 Kg. ash pumpkin 4 onions 4 green chillies 2 pods garlic 1" Ginger 5 Cloves 1" Cinamon 1 cup thick coconut milk 1 tbsp. vinegar 2 tsp. bafat powder 1/2 tsp. sugar 5 bay leaves Salt to taste Seasoning: 2 tbsp oil 1 sliced onion. Method: Peel, de-seed and thinly slice the pumpkin. Cut onions into cubes, chop ginger , garlic and green chillies lenghtwise. Cook sliced pumpkin in little water with chopped onions, ginger, garlic, green chillies, cloves, cinamon, bay leaves and bafat powder along with salt to taste. When almost cooked add vinegar and sugar. Stir well and finally add coconut milk. Boil for two minutes and remove from fire. Heat 2 tbsp. oil, fry one chopped onion till dark brown. Pour this over the pumpkin curry. Serve hot. Note: You may adjust bafat powder according to your taste.

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7.Baingan Bhurta

Ingredients: 1 no. large eggplant 3 nos. spring onions (the stalks as well as the bulbs) chopped 2 garlic flakes (if big) or 3 nos. (if small). 1 tsp. coriander powder 1 tsp. cumin powder 1 tsp. kashmiri red chilli powder ¼ tsp. turmeric powder A pinch of mixed fenugreek seeds, mustard seeds & cumin seeds Asafoetida Salt to taste 1½ tbsp. oil for cooking Method: Firstly wash & roast the eggplant on direct flame till fully roasted. Then immerse it in cold water for ten minutes. Remove the skin with hand, cut off the stem & chop the roasted eggplant with a knife or beat it with an egg beater. Keep aside. In a vessel add oil & in that add a pinch of mixed fenugreek, mustard & cummin seeds & a pinch of asafoetida. When it begins to crackle, add the chopped spring onions & crushed garlic flakes & saute till the onions become light brown. Add the smashed eggplant & all the masalas. Mix nicely & cover & cook till it leaves oil on the edges. Serve hot with millet rotis or chapattis. For garnish add some chopped coriander leaves & immerse the cut stem of the eggplant in the bhurta.

8.BATATA POHA

INGREDIENTS: Onion - 1no. (medium) Potato - 1 no.(medium) Poha - 100 gms. Mustard Seeds - 1/2 tsp. Green Chillies - 1 no. Curry Leaves - 8 - 10 nos. Turmeric Powder - 1/3 tsp. Red Chilli Powder - 1/2 tsp. Coriander leaves Oil - 2-3 tsp. Salt as per taste Lime as per taste. METHOD: 1. Cut the potatoes into cubes. 2. Wash Poha in a sieve under running water. Drain and keep aside. Page 133

3. Cut onions and green chillies finely. 4. Heat oil in a wok add mustard seeds after it splutters add onions, green chillies and curry leaves. 5. When onions turns pink, add turmeric powder, chilli powder, salt and cut potatoes. Cook till potatoes are tender. Add Poha and mix well and cook for 5 minutes. 6. Sprinkle lime juice and garnish with coriander leaves. Serve hot.

9.Beans –Whole Masoor Curry

Ingredients: ½ Kg beans ¼ Kg whole masoor 1 potato 1 tomato 1 onion I magie cube ( optional ) Salt to taste To grind: ½ grated coconut 4- 5 long red chillies 2-3 short red chillies 2 tbsp. coriander ¼ tsp. cumin ¼ tsp. turmeric ¼ tsp. methi seeds 1 onion 2 –3 garlic flakes Seasoning: 2-3 crushed garlic flakes Few curry leaves ½ tsp. mustard seeds 2 tbsp. oil. Method: Clean and soak masoor for about 3 – 4 hours. Cut beans into 1 ‟‟ pieces. Cook masoor and beans along with cubed tomato, potato and onion with little water and salt and keep aside. Dry roast the ingredients of masala slightly and grind them coarsely. Add the masala into the cooked beans and bring to a boil. Add magie cube ( optional ) and adjust salt accordingly. Boil for about ten minutes and set aside.

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Heat oil, splutter mustard , add crushed garlic and curry leaves. Fry till light brown and then pour over the beans curry. Keep covered. Serve with steamed rice.

10.Beet Root Dry

Ingredients: 4 medium beet roots 1 large onion 1 tomato 2 green chillies ½ ” ginger 2 flakes garlic ½ cup fresh grated coconut ½ tsp.bafat or chilly powder ¼ tsp turmeric Salt as per taste For seasoning: 1 tbsp.oil ½ tsp. mustard 2 flakes crushed garlic Few curry leaves ¼ tsp. chilly powder A pinch of turmeric Method: Wash and remove the skin of the beet roots. Finely chop the beet roots and cook in little water along with finely chopped onion, tomato, ginger, green chilly and garlic. When half cooked add coconut mixed with bafat powder and turmeric. Add salt as per your taste. Cook till done. If there is excess water cook uncovered on high flame till water dries up. Seasoning: Heat oil, add mustard, crushed garlic, curry leaves, chilly powder and turmeric. Fry till brown and pour this over the cooked beet root.

11.Bhindi Dry (Lady Finger)

Ingredients: ½ kg. bhindi 2 onions 2 tbsp veg. oil ½ tsp. chilly powder Salt as per taste. Method:

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Wash the bhindi and trim the ends. Pat dry all the bhindis and thinly slice them. Finely chop the onions. Heat 2 tbsp. of oil in a non stick pan . Add the onions and bhindis and sauté them on slow fire till tender. Add salt and chilly powder. Mix well and serve hot with rotis of your choice. 12.BITTER GOURD CURRY

White bitter gourds - 4 (medium size) Oil - 4 tablespoons Onions - 3 Tomato - 1 Coriander powder - 2 tablespoons Coconut powder - 4 tablespoons Chili powder - 2 tablespoons Tamarind - 1 ½ lemon size (soaked in water) Turmeric powder Salt to taste Curry leaves (optional) Water - 1 cup if required METHOD - Wash bitter gourd before cutting. - Cut them finely and keep it aside. - Slice the onions and tomato - Keep oil in a pan, when hot add curry leaves, fry the onions until they are golden brown then add bitter gourd and fry till it shrinks. - Now put coriander powder, chili powder, turmeric powder, tomato and fry for few minutes - Roast the coconut and powder it in a blender (don't put water) - Add the roasted coconut powder and salt and tamarind water. (You may add extra water only if you require more gravy). - Cook on a very slow fire.

13.Brinjal -Hyderabadi

Ingredients: 1 Kg. small purple brinjals 3 Medium grated onions 2 large grated tomatoes 2-3 green chillies 1/2 " chopped ginger Few curry leaves 1/4 cup tamarind water 1 tsp. garam masala powder Chopped corainder leaves 4-5 tbsp. oil Salt to taste.

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To Grind; 2 tbsp. coriander 1 tbsp. cumin 4 cloves 1 " cinnamon stick 1" ginger 1/2 tsp. turmeric 4 long red chillies 5 flakes garlic Method: Wash the brinjals and slit them into four pieces from bottom without cutting the stems and crown. Grind the above mentioned ingredients into a smooth paste. Stuff this paste inide the brinjals and set aside. Reserve the left over masala. Heat oil in a pan and fry the brinjals till soft. Add curry leaves, onions, tomatoes, ginger, green chillies along with tamarind water and salt. Mix well. Add the left over masala along with 1/2 cup of water. Add the garam masala powder and cook covered om slow flame for 10 to 15 minutes. Garnish with coriander leaves. Serve hot with chapathis.

14.Brinjal Ennekai

Ingredients: ½ kg. small round purple brinjals 4 onions (sliced) 2 tomatoes (sliced) 2 green chillies (slit) 2 tbsp. chopped coriander leaves 3- 4 tbsp. oil. ½ tsp. mustard ¼ tsp. cumin Few curry leaves Masala ingredients: (to grind) 2 tbsp. scraped coconut 2 tbsp. groundnuts 1 sprig curry leaves 5 long red chillies 1 tbsp. coriander 1 tbsp. sesame ½ tsp. methi seeds Small ball of tamarind ¼ tsp. turmeric 2” piece of jaggery

Method:

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Slit the brinjals into 4 parts without removing the stem. Dry roast coconut, groundnuts and curry leaves till brown. Also dry roast coriander, sesame, methi, red chillies until good aroma comes out. Grind the roasted ingredients adding turmeric, tamarind and jaggery along with little water. Stuff this masala inside the brinjals. Reserve the masala water after rinsing the blender. In a heavy bottomed pan, heat oil, splutter mustard & cumin. Add sliced onions, fry well. Add green chillies, curry leaves and the tomatoes, fry for a while, now add the stuffed brinjals. Gently toss them so that the seasoning coats them well. Add the masala water to cover the brinjals and simmer once it starts boiling. Add salt as per your taste. Cook on low heat till the brinjals are tender. Check salt and jaggery, adjust as per your taste. Serve hot garnished with chopped coriander leaves with steamed rice or chapathis.

15. BRINJAL SALAD

Ingredients: 2 medium brinjals 2 onions (finely chopped) 2 green chillies (finely chopped) 2 flakes of garlic (finely chopped) ½ " ginger ( finely chopped) 1 - 2 tbsp. oil ½ tsp. chilly / bafat powder 1/3 cup coconut milk 1 tbsp chopped coriander leaves Salt to taste Method 1. Cut brinjals into thin slices, and marinate them with salt & chilly / bafat powder for about 15 minutes. 2. Heat oil in a non stick pan and shallow fry the brinjal slices on both sides till brown. Remove and keep aside. 3. In the same pan add chopped ginger, garlic and green chilles and fry well. 4. Add chopped onions and slightly fry them. 5. In a serving plate, place a layer of fried brinjal slices and a layer of fried onion mixture on top. Repeat 2-3 such layers. 6. Before serving pour coconut milk on top and sprinkle chopped coriander leaves

16.Broccoli with Capsicum

Ingredients: 300 gms. broccoli 150 gms.capsicums 1- big onion 3-4 flakes garlic 1 small tomato 2 tbsp. tomato -chilly sauce 1 tbsp.soya sauce ¼ tsp. pepper powder Page 138

2 tbsp. oil Salt to taste Method: Cut Broccoli into small florets and boil in hot water for 2-3 minutes with little salt. Drain and set aside. In a pan heat oil, fry chopped garlic. Later add onion and fry until golden brown . Add tomato fry little and then add chopped capsicum and sauté. Later add boiled broccoli ,tomato chilly sauce, soya sauce , pepper and salt if required. Cook for two minutes until dry. Serve hot with chapathi.

17. Butter Paneer Masala

Ingredients: 3 tbsp. butter 400 gms.paneer 3 medium onions 4 tbsp.tomato paste 1 tbsp. ginger garlic paste 3/4 cup thick curd 1/2 bunch coriander leaves 3 tsp.tandoori masala 1 tsp. garam masala salt to taste. Method: Mix curds, ginger garlic paste, garam masala, tandoori masala and salt into a fine paste. Marinate paneer in this paste for about 2 hours. Grind onions into a fine paste. Melt butter in a pan, add onion paste and saute for two minutes. Add tomato paste, keep stirring till oil seperates. Now add the marinated paneer and cook till gravy thickens. Serve hot garnished with coriander leaves with Nan or Roti.

18. Cauliflower Cheese

Ingredients: 1 medium Cauliflower 50 gms. butter 1/4 tsp. White pepper Salt to taste For the Sauce: 3 tbsp. White flour or corn starch 1 cup fresh milk 1 - 1 1/4 cups fresh cream or 1 tin Nestle cream 50 gms. butter 50 gms. gouda cheese grated 4 tbsp. grated Parmesean cheese Page 139

1 tsp. oregano Method: Cut the cauliflower into medium pieces and also some of tender leaves and gently cook covered with butter for five minutes. Keep aside in a baking tray. Sauce: Heat the butter and drop in the flour or corn starch and stir till a smooth paste is formed. Add the white pepper and oregano. Slowly add milk little at a time, stirring constantly till sauce thickens. Add grated gouda cheese and cream , keep stirring till cheese is melted. Pour this mixture over the cooked cauliflower. Sprinkle parmasean cheese and bake for fifteen / twenty minutes until the top gets golden brown.

19. Cauliflower Manchurian

Ingredients: 20-25 nos. florets of cauliflower(med) A pinch of ajinomoto Oil for deep frying For the Batter: ½ cup Plain flour ¼ cup Cornflour ¼ tsp. chilli powder 1 ½ tsp. ginger+Garlic paste ¼ cube chicken stock A little water Colour (optional) For the Sauce: 2 tbsp. Oil 2 tbsp. finely chopped spring onion 1 tbsp. finely chopped garlic 1 tbsp. finely chopped ginger ½ tbsp. finely chopped green chilies 1 big finely chopped onion ¼ tsp. white pepper 3 tbsp. soya sauce ¼ tsp. sugar ¼ cube chicken stock Cornflower mixed with water-1tbl.sp.mixed with ¼ cup water 1 cup vegetable stock 1 tsp. seasoning Method: Wash the cauliflower florets, sprinkle a little salt and ajinomoto and set aside. Combine all the ingredients mentioned under batter. Beat well and prepare a thick coating batter. Mix the cauliflower florets and keep for 15 mts. Heat the oil in a frying pan. Deep fry the cauliflower.

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Drain when golden brown . Set aside. Heat 2 tbsp. of oil in a pan. Add the onions, spring onions, ginger, garlic and green chillies. Fry 1minute. Add the stock, pepper, soya sauce, seasoning, chicken stock, sugar. Simmer uncovered for 1-2mts. Add the cornflour mixed with water and stir continuously so that the sauce becomes thick. Add the fried cauliflower florets just before serving. Garnish with spring onions top.

20.Channa Dal with Cashew Nuts

Ingredients: 1 cup cashew nuts ½ cup channa dal (Bengal gram) ¼ cup vegetable oil 2 medium tomatoes (chopped finely) 1 tsp. ginger paste 1 tsp. garlic paste 1 medium onion (grind coarsely) 1 tsp. red chilly powder ¼ tsp. turmeric Salt to taste 1 tsp. coriander seeds 3-4 cloves 1” cinnamon stick 1 cardamom Pinch of nutmeg powder ¼ tsp. saunf ¼ tsp. cumin seeds Method: Powder coriander seeds, cloves, cinnamon, cardamom, nutmeg, saunf and cumin seeds and keep aside. Soak cashew nuts in about 1.5 cup warm water for about 30 minutes. Wash bengal gram, drain, and add to the cashew nuts and cook together until bengal gram is cooked. In a vessel, heat oil add garlic paste, ginger paste, ground onion, red chilly powder, turmeric and salt. Fry for five minutes. Now add tomato and fry for 5 more minutes. Add powdered masala and fry for sometime. Add boiled bengal gram and cashew nut mixture (including water). Add another 1/2-3/4 cup of water and cook for 10 -15 minutes on low heat.

21. Curd Rice

Ingredients: 2 cups rice 1 to 2 cups milk 2 cups curd (yogurt) 1 tsp. salt 2 each red chilies & green chilies 1 tsp. mustard seeds 1 tsp. oil ¼ tsp. asafoetida ½ tsp. finely chopped ginger Few curry leaves Few coriander leaves (for garnishing curd rice) Page 141

Method: Cook rice until very soft in a pressure cooker. Mash the rice well. Add the milk, salt and mix well. Heat oil in a kadai. Add the mustard seeds, red chilies, green chilies, then ginger, curry leaves and asafoetida. Mix the seasoning to the rice. When the rice is cooled add the curd and mix well without lumps and garnish with fresh coriander leaves. Grated carrot or finely chopped cucumber can also be added to the rice.

22.Dahi Kaddhi

Ingredients: 3 cups buttermilk or yogurt well beaten mixed with a little water 2 tbsp. Besan (chickpeas flour) Salt to taste ½ tsp. ginger green chilli paste 2 tsp. ghee A pinch of hing 1 tsp. jeera 3 no. cloves 1-inch cinnamon A few curry leaves Jaggery (optional) Method: Mix together buttermilk or beaten yogurt with besan. Keep aside. Take a pan, add ghee, fry ginger green chillie paste, add hing, jeera, cloves, cinnamon, curry leaves. Now add the buttermilk/yogurt and besan mixture. Put salt to taste. Mix well and cook on slow flame. Add jaggery if sweet curry is needed. Garnish with coriander leaves.

23.DAL AND GOSALE KADI (LENTILS & RIDGE GOURD CURRY)

INGREDIENTS: 1. 1 cup Chana Dal 2. ½ kg Gosale 3. Salt to taste GRIND: 4. 1 tsp Jeera 5. ½ tsp corainder seeds 6. ½ tsp mustard 7. 1 tsp raw rice 8. Small ball of tamarind 9. 8 dry chillies 10. 3 flakes of garlic 11. ½ coconut 12. ½ Onion

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SEASONING: 13. 2 tbsp oil 14. ½ tsp mustard 15. Few curry leaves

METHOD: Slightly roast red chillies, corainder, jeera, mustard and raw rice. Grind with other masala ingredients to a fine paste. Cook dal with little salt. When ¾ done add gosale and cook. Add ground masala. When done season with mustard and curry leaves.

24. DIU-JUJJE SUKKA (RAW JACKFRUIT DRY)

INGREDIENTS

1.

1 small-sized raw jackfruit

2.

Salt to taste

3.

Jaggery to taste

For Masala

4.

15-20 red chillies, roasted

5.

1 tbsp corainder seeds, roasted

6.

2 tsp jeera, roasted

7.

8 peppercorns, roasted

8.

1 sprig curry leaves

9.

1 tsp urad dhal

10.

Tamarind (size of 1 small lime)

11.

1 pinch turmeric powder

12.

6 flakes garlic

13.

½ coconut, grated

For Seasoning

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14.

2 tbsp coconut oil

15.

1 tsp mustard seeds

16.

1 sprig curry leaves

17.

1 tsp urad dhal

18.

2 onions chopped

METHOD: Grind together masala ingredients, except coconut to a fine paste. Add the coconut and grind further to a coarse paste. Remove and keep aside. Take out thick outer skin of the jackfruit, cut into smal pieces and put it in water. Remove from water after 10 minutes and cook it with enough water, salt to taste and jaggery. When it is cooked add the ground masala and cook for another 10-15 minutes. Season with coconut oil, mustard seeds, curry leaves, urad dhal and chopped onions.

25.EASY MASOOR DAL

Ingredients 1 cup masoor dal 1 tbsp. oil 1 onion ( finely chopped) 2 flakes of garlic (finely chopped) Small piece ginger (finely chopped) ½ tsp. jeera ¼ tsp. turmeric powder ½ tsp. chilly powder ½ tsp. lime juice ¼ tsp. garam masala powder Salt to taste ¼ Maggie cube (optional) 1tsp. chopped coriander leaves Method 1. Boil dal with 2 cups water, along with little salt and turmeric powder. Add maggie cube (optional ). If cube is added use very little salt. 2. Heat oil in a pan, add jeera and then add finely chopped onion, garlic, ginger. Fry well till oil separates. 3. Add chilly powder, garam masala powder and fry well. 4. Mix the boiled dal to this mixture and add lime juice, garnish with coridander leaves.

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26. Egg Plant (Brinjal) in Yoghurt

Ingredients: 2 medium size dark purple egg plants 2 cups yoghurt Oil for frying Sugar to taste

To Marinate: ½ tsp. mustard paste ½ tsp. red chilli powder 2 tbsp. lemon juice 1 tbsp. corn flour 1 tbsp. gram flour 1 tbsp. maida 1 tbsp. soya sauce 1 tsp. ginger garlic paste Salt to taste

Method: Peel the egg plant & cut into ½" cubes. Mix the ingredients mentioned above well and marinate the egg plant pieces in the paste for about 30 minutes. Take oil in a frying pan and heat it on a high flame and fry the marinated egg plant pieces until golden brown. Take yoghurt in a separate bowl and beat well add the fried egg plant pieces and mix well. (Add a little sugar to taste if required). Refrigerate for 30 minutes and serve. 27.Eggplant (Brinjal) Curry

Ingredients: 8-9 small eggplants (cut into small pcs.) Page 145

1 tbsp. chopped Onions 2 tsp. chilli powder ½ tsp. turmeric powder 1 tsp. salt to taste oil 1 tsp. jeera 2 medium tomatoes 1 tbsp. coconut powder 2 nos. green chilies 4-5 curry leaves 1 tsp. coriander powder 1 cup water 2 tbsp. yogurt Method: Cook the cut eggplants (either in Microwave - 5 minutes). In a pan heat 2 tsp. oil. Add cut onions and stir it for 1- 2 minutes. Add turmeric powder, Chilli powder & salt to it. Put the cut eggplants in it. Let it fry together for 10 minutes in low flame. In a saucepan heat 1 tsp. oil. Fry Jeera in it for 30 seconds. Then add tomatoes, coconut powder, curry leaves, green chillies and stir for 2-3 minutes. Add 1 cup water. Let tomatoes be well blended and cooked. Add coriander powder. Add 2 tbsp. yogurt to it. When this gravy is of the required consistency add the fried eggplants into it.

28.Hakka Beans (Whole Tender Beans)

Ingredients: Tender beans - 100 gms Garlic - 4 flakes Spring onion – 1 stem Red chillies - 4 1 tbsp soy sauce Onion - ½ 1 tbsp. oil Method: Boil beans in hot water for 2 min. Remove, drain and keep aside. Heat oil in a pan and sauté mincred garlic, minced red chillies and minced onions. Add chopped spring onions and fry for another 2 minutes. Add cooked beans ,soya sauce and sauté for another 2 minutes. Season with salt and serve hot.

29.HYDRABADI BAIGAN MASALA

Cut the brinjals into slices and marinate it with little vinegar, salt and turmeric powder. Fry them till golden brown. Roast and powder the following masala : 2 tbsp Coriander seeds

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1 tsp Cummin seeds 2 tsp Mustard seeds 2 tsp Til seeds (white) 2 tsp Dry, grated coconut Fry 2 onions till golden brown and grind it into paste. Soak lemon-size ball of tamarind. Method 1) Heat oil and add 1 tsp cumin seeds. Add curry leaves, if available. 2) Add the powdered masala + 1 tsp turmeric powder + 1 tsp chillie powder. Fry for a while. 3) Add 2 tomatoes and fry. 4) Add the onion paste and fry for a while. Add tamarind pulp and allow to boil. 5) Add the fried brinjal pieces and let it absorb the gravy on a very slow flame. 6) Garnish with cut coriander leaves. Goes well with chapattis.

30.Ladyfinger in Yogurt

Ingredients: 400 gms. tender ladyfingers (Bhindi) 3-4 green chillies 1 inch ginger ½ tsp. pepper corns 1 ½ cups yogurt 1 tbsp. bengal gram flour (besan) 2 dry whole red chillies 1 tsp. cumin seeds 1 tbsp. coriander powder ½ tsp. turmeric powder Salt to taste 1½ tsp. oil Method: Wash and wipe small ladyfingers dry with a clean and absorbent kitchen towel. Peel wash and grind ginger with peppercorns to a fine paste. Whisk yogurt. Dry roast bengal gram flour (besan) in a non stick pan on low heat, stirring continuously until it gives a roasted aroma. Keep aside to cool. Heat oil in a non-stick pan, add dried whole red chilies, cumin seeds and stir-fry briefly. Add green chilies, coriander powder, turmeric powder, besan and stir well. Add trimmed ladyfingers, salt to taste and cook over medium heat, stirring frequently for five minutes. Stir in the giner and peppercorn paste. Reduce heat and add the whisked yogurt, mix well and cook covered for 8 to 10 minutes, stirring occasionally or until lady fingers are completely cooked.

31.Recipe -- Mango-Pineapple Special

Ingredients: 1-2 big mangoes 5 slices of pineapples 2-3 short red chillies Page 147

1 cup grated coconut Salt as per taste. Seasoning: 1 tbsp. coconut oil 1/2 tsp. mustard Method: Cut fruits into 1" pieces. Boil mango pieces for 5 minutes with little water. Dry roast the red chillies and grind coaresly with coconut. Mix the boiled mango with pineapple pieces well and add the ground masala. Add salt as per taste, mix well. Heat oil, splutter mustard and pour this seasoning over the fruit mixture.

32.Masala Aloo

Ingredients: ½ kg potatoes, cut vertically into long and thin pieces (like french fries) 2 tbsp oil 1 tbsp coriander powder Salt to taste 1 tbsp garam masala ½ tbsp chili powder Method: Soak the pieces in cold water for 5 minutes. Heat oil in a pan; add coriander powder, chili powder, garam masala powder and salt. Stir it properly to make a paste. Now add the potato pieces and mix well in the paste. Transfer and scatter to a greased plate. Place them in an oven 10-15 minutes. Turn them when you are half way through. Serve them as a side dish by inserting to tooth-picks with tomato ketchup.

33.Mixed Vegetable Curry

Vegetables: 100 gms potootes (cut into cubes) 50 gms carrots (cut into cubes) 50 gms green peas 100 gms cauliflower (break the florets) (Parboil the above vegetables) 100 gms cottage cheese (Paneer) Ingredients: 1 onion coarsely ground 2 tomatoes sliced 2 chillies slit ½ tsp garlic paste ½ tsp ginger paste 20 Cashewnuts soaked in warm water and ground to a paste Page 148

50 grams butter 1 tablespoon cream ½ tsp chilly powder ½ tsp garam masala powder ½ tsp turmeric powder 2 cups water Salt to taste Method: Heat butter in a kadai and fry cubed cottage cheese till golden brown. Drain and keep aside. In the same butter saute ginger and garlic paste and ground onion for a couple of minutes. Add green chillies, tomatoes, turmeric, garam masala, chilli powder and sauté till the tomatoes are cooked. Add cashew nut paste and water, stir well. Add salt to taste. When it begins to boil, add the vegetables and cottage cheese. Cook on slow fire for 3 - 5 minutes. Garnish with cream. Serve hot.

34. MOGEM CURRY

Ingredients: ½ tsp mustard ½ tsp jeera ½ tsp methi 1 tsp coriander 8 dry red chilies ¼ onion, Small ball of tamarind ½ cup coconut 1 flake garlic ½ tsp urad dal Method: Fry urad dal with little oil in a frying pan. Then fry mustard, coriander, jeera, methi, chilies, coconut and onion together. Grind the fried masala finely. Cut the moge in square cubes and cook it with water , when ¾ done add the ground masala and season with asaofetida (hing), bay leaves and mustard.

35.Mushroom Curry

Ingredients: 10 Mushrooms, quartered 1 tsp. ginger-garlic paste 2 tbsp. onion paste 1 tsp. tomato puree ¼ tsp. chilli powder 3 tbsp. curds ¼ tsp. garam masala 1 tbsp. oil Salt to taste

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For garnishing: 2 tbsp. chopped coriander Method: Heat the oil in a pan; add the ginger-garlic paste and the onion paste and sauté for some time. Add the tomato puree and chilli powder and stir for some time. Add the mushrooms and saute till they are tender. Finally add the curds, garam masala and salt and mix well. Garnish with coriander and serve hot.

36.Muska Sango Sukhem (Drumstick Dry Curry)

Ingredients: 12 drumsticks A small piece of jaggery Salt to taste ½ coconut grated For Masala: 7 red chillies, roasted (preferably kashmiri) 1 tsp. jeera 2 tbsp. coriander seeds, roasted 1 tsp. urad dhal, roasted 4-5 methi seeds, roasted 2 flakes garlic ¼ tsp. turmeric Tamarind (size of ¼ lime) For seasoning: 2 tbsp oil 1 tsp. mustard seeds 1 sprig curry leaves 1 tsp. urad dhal 7-8 flakes garlic crushed with skins Method: Remove the top skin of the drumsticks, cut into 3" pieces and soak in water for 5 minutes. Remove from water and cook the drumsticks in 1 ½ cups of water, salt and jaggery. Grind together the masala ingredients to a fine paste, then add the coconut and grind coarsely. Add the masala to the cooked drumsticks. Cook on slow fire for 10-15 minutes. Season with oil, mustard seeds, curry leaves, urad dhal and garlic. Note: The same curry can be prepared with Breadfruit (Diu-Gujje)

37.Mutter Paneer

Ingredients: 350 gms. mutter (green peas) 200 gms paneer cubes 2 medium onions grated

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2 medium tomatoes finely chopped 1 tbsp. ginger garlic paste ½ tsp. red chilly powder ½ tsp. coriander powder ¼ tsp. cumin powder A pinch of turmeric powder ¼ tsp. garam masala for garnish Coriander leaves for garnish. Method: Fry paneer lightly in ghee. Remove and keep aside. Heat ghee or oil in a pan. Add the grated onion and fry till brown. Add the ginger garlic paste and fry for sometime. Add the tomatoes, chilly, coriander, cumin, turmeric powders and salt. Fry till oil separates. Add peas and fry for two minutes. Add 1 ½ cup of water and cook till the peas are done. Add the paneer cubes and simmer for about 2/3 mins. Garnish with chopped coriander leaves and sprinkle the garam masala on top. P.S. : The health and calorie conscious people can avoid frying the paneer.

38.Palak Paneer

Ingredients: 2 bunches green palak 4 green chillies 5-6 chopped garlic 1” chopped ginger 4 tbsp. full cream 300 gms. diced paneer 1 tbsp. cumin seeds 3 tbsp. lemon juice Salt to taste Oil to fry Water to blanch the paneer Method: Clean the palak, cut the stems and wash thoroughly. Boil sufficient water in a big vessel and when it reaches the boiling point close the fire. Put the cleaned palak (without cutting) in this water, cover and leave it for 10 minutes. Now drain the hot water and put the palak in chilled water and drain it again ,this retains the green colour of palak . In a shallow pan with little oil, fry the paneer slightly. Now grind the blanched palak and green chilies together to a paste (a little water can be added while grinding but not necessary). Take oil in a vessel and brown the cumin seeds and then brown chopped ginger & garlic. Now add palak paste and fry for 10 minutes. Whisk the full cream well and add it to the palak paste and water if required. Bring this thick gravy to a boil. Now add fried paneer, lime juice and salt. Mix well and close the fire.

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39.Palak Paneer Pulao

Ingredients: 2 cups basmati rice 1 1/2 cup spinach / palak 1/4 bunch coriander leaves 1/2 cup french beans 1/2 cup paneer (slightly shallow fried) 2 green chillies 1 onion 1 tomato 1 tsp. garam masala powder 1 tsp. chilly powder Few whole spices (Cardamom, Cloves, Cinnamon) 1/2 tsp. cumin seeds 1 tsp. ginger garlic paste 2 tbsp. coconut 2 tbsp. Oil 4 cups hot water Salt to taste Method: Wash and soak rice for half an hour. Grind spinach, coriander leaves, coconut and chillies into a fine paste. Heat 2 tbsp. of oil and add cumin seeds,chopped onion, tomato & ginger garlic paste. Saute for a minute. Then add whole spices and stir well. Now Add the masala, chilly powder,garama masala powder and mix well. Add the beans and cook for a while. Add the Strained rice and stir gently. Later add the boiling water and cover with the lid and let the rice cook on medium flame. When rice is half done add paneer. Add Salt as per taste. Cook the rice till done and garnish with fried onions and serve with vegetable raita.

40.Paneer & Soya Kheema Cutlets

Ingredients: 200 gms. cottage cheese 100 gms. soya kheema 1 large potato (boiled & mashed) 2 tbsp.corn flour 1 large onion finely chopped 2 green chillies deseeded and finely chopped 3 tbsp. chopped coriander leaves 1 tsp.red chilly powder ½ tsp. black pepper powder 1 tsp.lemon juice Oil for deep frying Salt to taste Method:

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Soak the soya kheema in hot water for 10 minutes and then squeeze out the water. In a bowl, mash the cottage cheese and add mashed potato and soya kheema along with corn flour and knead well. Add the other above mentioned ingredients and mix well. Check the seasoning. Take lime sized portion of this mixture and shape as desired and refrigerate it for 15-20 minutes. Heat oil in a wok and fry these cutlets till golden brown. Serve hot with green chuttny and salad.

41.Paneer Babycorn Balchao

Ingredients: ½ kg paneer 10-12 baby corns 2 medium onions 2 medium tomatoes 1 inch piece ginger 8-10 garlic flakes 10-12 whole red kashmiri chillies 1 tsp. cumin seeds 7-8 cloves 1 tsp. mustard seeds 1 inch stick cinnamon Salt to taste ¼ cup vinegar 2 tbsp. oil ¼ cup tomato puree 1 tbsp. sugar Method: Wash and cut paneer into diamond shaped pieces and fry them slightly. Keep aside. Wash baby corns and boil them in water for 2-3 minutes, drain and cut into small pieces. Chop onions, tomatoes, ginger & garlic. Grind whole red chillies, garlic, ginger, cumin seeds, cloves, mustard seeds, cinnamon with vinegar to a fine paste. Heat oil in a pan, add onions and sauté till light brown, add tomatoes and cook for 5 min. stirring well. Add baby corns, tomato puree and ground masala. Cook for 5-10 minutes add sugar and salt to taste and mix well. Lastly add paneer pieces and cook for few minutes. Serve hot with naan or rotis.

42.Paneer Butter Masala

Ingredients: 400 gms. paneer 2 tbsp. butter 1 medium onion 2 small tomatoes ¼ cup cashew nuts ½ “ginger 2 flakes garlic ½ cup fresh cream 1 tbsp. chilly powder 2 tbsp coriander powder

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1 tsp. garam masala powder ½ tsp. turmeric powder 2 tbsp. oil 1 tbsp. chopped coriander leaves Salt to taste Method: Heat oil in a pan and shallow fry paneer till slightly golden brown . Grind onion and tomato separately and set aside. Soak cashew nuts for 1 hour and grind to a smooth paste. Grind ginger and garlic also to a smooth paste. Heat butter in a pan/kadai with little oil. Add gingergarlic and onion pastes and saute for some time. Now add tomato puree, salt as per taste, turmeric powder, red chilly powder, coriander powder, garam masala powder and mix well. Add fried paneer to it and cook for 2 minutes. Now add fresh cream, stir well. Finally add cashew nut paste. Mix well and garnish with coriander leaves.

43.Paneer Chilli

Ingredients: 400 gms. paneer (cut into 1” cubes) Few drops of red colour Oil for deep-frying For the sauce: 2 tbsp. oil Two green chillies (quartered lengthwise) 2 tsp. ginger garlic paste 2 tsp. soya sauce 2 tsp. white vinegar 8 to 10 tbsp. chilli sauce A pinch of monosodium glutamate (ajinamoto) – optional A few drops of red colour 1 big capsicum cut lengthwise Method: Gently rub the red colour on the paneer pieces. Deep fry the paneer in hot oil till they turn golden brown. In a bowl mix all the ingredients for the sauce except the oil, green chillies and the capsicums. Heat 2 tbsp. oil in a kadai. Add the green chillies and sauté for a minute. Add the sauce and cook for a minute. Add the fried paneer and capsicum and cook on a medium flame. Mix gently at regular intervals. Cook till the sauce dries up completely and coats the paneer pieces. Serve hot.

44.Paneer Fingers

Ingredients: 300 gms. cottage cheese (paneer) ½ cup flour (besan) ½ tsp. cumin powder Page 154

2 tbsp. yoghurt 2 tsp. kashmiri red chilli powder Salt as per taste 2 tbsp. ginger garlic paste 2 tbsp. lime juice Oil to fry ½ tsp. chaat masala Method: Cut the paneer into finger size pieces. Prepare a thick batter with basin, cumin powder, yoghurt, red chilli powder, salt, ginger garlic paste & lime juice. Marinate the pieces in the batter for at least 45 minutes. Heat oil in a kadai & deep fry the paneer pieces till crisp. Sprinkle chaat masala and serve.

45.Paneer Jalfrezi

Ingredients: 400 gms. paneer 2 capsicums 2 tomatoes 2 onions 2 dry red chillies 2” ginger 1 or 2 green chillies ¼ cup coriander leaves 1 tsp. cumin seeds 1 ½ tsps. red chilly powder 1 tsp. turmeric powder 1 tsp. garam masala powder 1 ½ tbsps. vinegar. 2 tbsp.oil Salt to taste Method: Cut the paneer into finger size pieces. Cut the capsicums and tomatoes into half. Remove the seeds and cut them into long slices. Cut the onions into thick roundels and separate the rings. Break the red chillies into two pieces. Chop the ginger and green chillies. Finely chop the coriander leaves. Heat oil in a kadai. Add the cumin seeds and when they change colour add the halved red chillies. Next add the chopped ginger, green chilly and onions rings and sauté for a minute. Add the red chilly powder and turmeric powder and stir well. Now add the capsicum, stir well and cook for few minutes. Add the paneer and toss well taking care not to break the paneer pieces. Lastly add salt, vinegar, tomato, garam masala powder and cook for 3 to 5 mins. Garnish with coriander leaves. 46.Paneer with Capsicum and Cashew nuts

Ingredients: 250 gms. capsicum (cut into 3 cms wide pieces) 500 gms. paneer (cut into 5cms pieces) Page 155

1 tsp. cumin seeds ½ tsp. aniseeds (badishep) ½ tsp. pepper corns 3 cardamoms 2 cinnamons (2 cms. each) ¾ cup cashew nuts broken into pieces 1 “ piece ginger 5 flakes garlic 4 green chillies 2 medium onions (sliced) 1¼ cup water Salt to taste 2 tbsp. tomato ketchup ½ cup vegetable oil 1 tbsp. chopped coriander leaves 2 bay leaves Method: Shallow Fry paneer in 1 to 2 tbsp. oil till lightly golden brown adding little salt and keep aside. Similarly fry capsicums in oil with little salt. Fry sliced onions in little oil till lightly golden brown. Dry roast slightly cumin, pepper, cardamom, aniseeds, cinnamon and the cashew nuts. Grind the brown onion, roasted spices, cashew nuts, green chillies, garlic, ginger and tomato ketchup adding little water. Heat oil in a pan, add the bay leaf, ground paste with the fried capsicum and fried paneer and chopped coriander. Add salt and the remaining water. Mix well stirring occasionally. Cook for 7 minutes. Serve hot with paratas or rice.

47.Paneer with Mushroom

Ingredients: 250 gms fresh mushroom 250 gms paneer cubes 10 cashew nuts 1 small onion (sliced) 1 medium tomato (cubed) ½ of veg. or chicken maggie cube (optional) 2 tbsp. oil/ghee ½ tsp. kasuri methi (dried methi leaves) 1“cinnamon 3 cloves 2 tbsp. chopped coriander leaves Salt as per taste Masala (to grind): 2 medium onions 1 tsp. coriander 1 tsp. cumin 2 long red chillies Page 156

2 short red chillies 6 cashew nuts Method: Peel & cube the onions. Boil the onions in little water for 2 minutes and allow cooling. Dry roast the coriander, jeera and red chillies separately. Grind the roasted ingredients along with onions and cashew nuts into a smooth paste. Heat oil/ghee in a pan. Add cinnamon & cloves. When they splutter add sliced onion and sauté till pink. Add tomato and sauté for another minute. Later add the masala paste, kasuri methi, maggie cube( optional) and fry till good aroma comes. Adjust the gravy consistency by adding little water if required. Now add the sliced mushrooms along with salt as per taste. Cover and cook on medium flame till mushroom is half done. Now add cashew nuts and paneer cubes. Mix well and cook covered on slow flame till done. Garnish with chopped coriander leaves. Serve with hot rotis of your choice. 48.PATHRADE

Soak 2 cups rice in water the previous day and grind well along with the following: 1 tsp jeera 2 red chillies salt to taste Add 1 bunch of Palak to the above and mix well and then bake. Cut in desired sized pieces. For Grinding: 1 and half coconut Half spoon turmeric 2 onions 3 tsp coriander seeds 1 tsp jeera 6 kashmiri chillies small lemon sized ball tamarind 1 onion fried 1 tablespoon ghee salt to taste Mix the ground masala and the baked rice cake pieces and bring to boil for a few minutes. When ready fry onions till brown in Ghee and pour.

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49.Potato 65

Ingredients: 5 potatoes peeled 3 onions chopped 1 cup yogurt 3 green chillies Salt to taste 1 tsp. red chilli powder 2 tbsp. flour ¼ tsp. baking powder ¼ tsp. garam masala Oil for deep frying Method: Cut potatoes into chunks. Mix with flour, baking powder and salt. Deep fry them in oil & set aside. Drain water from yogurt & soften the resultant cheese. Heat 2 tsp. of oil in a pan and fry green chillies, onions and add the yogurt cheese, salt, red chiili powder and garam masala. Add the potatoes. Cook in low flame stirring frequently till oil separates. Serve hot.

50.Potato Bread Rolls

Ingredients: 4 boiled potatoes, mashed 15 to 18 pcs of bread slices (crust removed) 1 large onion ¼ tsp of turmeric power A pinch of hing 1 tsp. lime juice Salt to taste Oil for deep frying 2 tbsp corn flour Grind to paste with little water: 2 or 3 green chillies 1" piece cinnamon stick 6 cloves (Lavang)

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4 cloves of garlic 1" piece of ginger Few sprigs of coriander leaves Method: Sauté the finely chopped onion in 2 tbsp of oil, add the ground paste, add turmeric power, hing, fry for 2 to 3 minutes on medium flame add lime juice & salt to taste - finally add mashed potatoes & mix well. Make 15 to 18 pcs. oblong shape balls & keep aside. Soak bread slices in little water, squeeze excess water holding between palms. Keep the potato stuffing, roll out the bread well in oblong shape sealing the potato mixture & finish up with the rest. In the meantime - heat oil in a kadai & dust each roll with corn flour & deep fry till brown. Remove & keep on kitchen tissue to absorb excess oil. Serve hot with ketchup & enjoy a hearty snack.

51.Potato Chops

Ingredients: 6 medium potatoes 250 grams mince (mutton/beef) 1 egg 2 onions - finely cut 2 tomatoes 2 finely cut green chillies 1 tbsp bafat powder or 1 tsp. each of chilli, turmeric, coriander, jeera powder ½ tsp. garam masala powder Coriander leaves 1 tsp. oil Bread crumbs Salt Oil for frying Method: Boil the potatoes well and mash them. Add egg, salt, a little coriander leaves and finely cut green chillies. Simultaneously make mince. Wash the mince in a strainer. Fry the finely cut onions, till they turn pink and then add all the powders, fry for a minute, then add Tomatoes and salt. Add the washed and strained mince and cook well. You can add a little water. When done top it with coriander leaves. Now to make the chops, flatten a little mashed potato on your palm, fill in one tablespoon of mince, take another portion of flattened mashed potato and place it on top of the mince and seal it well to make a ball. Similarly make all and shallow fry after rolling in bread crumbs. Fry till brown and crispy. Makes a delicious side dish.

52.Potato Patties (Tikkis)

Ingredients: 6 medium sized potatoes Salt to taste 1 medium sized onion 4-6 flakes garlic

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Fresh coriander leaves 6-8 cashew nuts ½ tbsp. red chilly powder ½ cup cottage cheese (paneer grated) Oil – to deep fry Method: Wash and boil potatoes, cool and mash them properly. Add salt and knead mashed potatoes to make smooth dough. Divide into 10-12 equal portions. Peel, wash and finely chop onions, garlic and fresh coriander leaves. Crush cashew nuts and mix with chopped onion, garlic and coriander leaves, red chilly powder, and grated paneer. Divide this mixture into 10-12 portions. Stuff each portion of paneer mixture into a portion of potato mixture. Roll into a shape you want approx. 2 inches diameter and ½ inch thickness. Heat sufficient oil in a kadai and deep fry the patties to golden brown. Remove and drain on an absorbent kitchen towel. Serve hot with tomato ketch up or mint chutney. Tip: No binding is used in this recipe. However, 2-3 tbsp of corn flour can be used to this potato mixture or dust the patties with corn flour before frying. You can also shallow fry the patties.

53.Potatoes and Green Peas Curry

Ingredients: 250 gms. cooked potatoes 1 cup cooked green peas 1 finely chopped onion 2 medium tomatoes (finely chopped) 1 tsp. ginger garlic paste 1 tsp. red chilly powder ½ tsp. jeera powder ½ tsp. turmeric powder ¼ tsp. pepper powder 1 tsp. coriander powder ½ tsp. garam masala powder Salt to taste Oil Chopped coriander leaves for garnishing Method: Boil the potatoes. Remove the skin and cut into cubes. Heat oil in a pan. Add the chopped onions and fry well. Add ginger garlic paste & saute it. Add tomatoes, saute for a while. Add red chilly powder, turmeric powder, jeera powder, coriander powder, pepper powder, garam masala, and salt. Saute well. Then add the cooked peas and boiled potatoes. Add 1 cup of water. Allow it to cook for some time. Garnish with coriander leaves. Serve it with bread or chapattis.

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54.Raw Jackfruit Curry (Gujje Gasi)

Ingredients: Small raw jackfruit - 1 Cooking oil - little For Masala: 1 big coconut (grated coconut 2 cups) 15-16 red chillies, roasted 1 tbsp. coriander seeds, roasted 1 tsp. Jeera ½ tsp. turmeric Tamarind - size of its seed 1 tsp. urad dhal For seasoning: 2 tbsp. coconut oil 1 tbsp. mustard seeds 1 sprig curry leaves 1 onion Salt to taste Method: Apply cooking oil to the hands and cut the jackfruit into medium pieces after removing the outer skin and inner pith. Soak in water for some time. Then wash and cook it with 8 to 10 cups water with salt to taste and jaggery. Grind all the masala ingredients together to a fine paste. Masala should not be too watery. Remove and add it to the cooked jackfruit. Boil the curry for 10-15 minutes. Season with coconut oil, mustard seeds, curry leaves and onion.

55.Ripe Mango Curry

Ingredients: 6 small ripe mangoes Small piece jaggery Salt to taste

To grind: 1/4 tsp. mustard 2 tsp coriander 1/2 tsp. jeera 6 pepper corns 3-4 flakes garlic 1 medium onion 1/4 tsp. turmeric 6-7 kashmiri chillies

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2 short red chillies 2 sp. grated coconut A small ball of tamarind Seasonong: 1 tbsp. oil 1/2 tsp. mustard Few curry leaves

Method: Wash & clean the mangoes thoroughly. Peel the mangoes and keep aside. Soak the skin in one cup of warm water for 15 minutes and squeeze them to remove the pulp. Discard the skin and reserve the pulp water. Grind the masala ingredients with little water to a fine paste. In a vessel mix the ground masala and pulp water to medium thick consistency. Add water if required. Bring this curry to a boil adding salt. Now add mangoes along with jaggery and cook them covered till soft. Heat oil, splutter mustard and add curry leaves and fry till brown. Pour this over the curry. Keep covered and serve hot along with steamed brown rice.

56.Sambar

Ingredients: 1 cup split gram (tur dal) 50 gms. tamarind, soaked in hot water 2 cups chopped vegetables (carrots, beans, tomatoes, cauliflower, pearl onions, drum sticks brinjal) 4 green chillies, sliced lengthwise 1 onion, sliced lengthwise 3 tbsp oil Salt to taste 2 tsp chilli powder 2 tsp. sambar powder 1 tsp. mustard seeds ½ cup scraped coconut ( dry roast it and grind to a fine paste) 1 tsp cumin seeds 3-4 small red round chillies 2-3 sprigs curry leaves 1 bunch coriander leaves For preparing Sambar powder: 1 tsp coriander seeds 1 tsp Bengal gram 1 tsp fenugreek seeds 1 tsp pepper corns 1 tsp cumin seeds 5-6 red chilies Fry all these ingredients in 1 tsp. oil until golden brown and blend to fine powder when cool. You can make this and store also

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Method: Wash the tur dhal and pressure cook with 3 cups of water till half done. To this, add green chillies, onions and chopped vegetables and cook till vegetables are tender. Add salt, chilli powder, sambar powder and the coconut paste and cook for one minute. Now add tamarind water and water if required and let it boil on slow fire. Heat oil in a thick-bottomed pan, fry the mustard and cumin seeds, small red chillies curry leaves until they splutter. Pour the boiled dhal and vegetable into the pan. Keep on slow fire of 2 minutes. Also add chopped coriander leaves and cover with a lid. Serve hot with rice or idlis/ dosas.

57.Sambar-2

Ingredients ½ cup tor dal 1 potato 1 brinjal 4-5 drum sticks (muska sango) Small piece pumpkin (doodi) For Grinding: ½ tsp. urid dal ½ tsp. chana dal 2 tsp. coriander seeds 1 tsp. mustard seeds 1 tsp. cumin seeds 3-4 methi seeds 2 pepper corn 3-4 curry leaves For seasoning: 3 tsp. oil, urid dal, mustard seeds, curry leaves, ½ tsp hing. Method: Cook the tor dal with some water. After boiling add the ingredients with some salt. Let it boil. Then add the masala. Heat oil, add urid dal, mustard seeds, curry leaves, hing for seasoning.

58.Sesame Palak Potatoes

Ingredients: 1 tbsp. roasted sesame seeds 2 bunches roughly chopped palak 8-10 baby potatoes 1 tsp. cumin ¼ tsp. asafetida 4 green chillies (whole) ½ tsp. turmeric 2 tsp. coriander powder 1 tsp. cumin powder

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2 tbsp. curds 2 tbsp. oil Salt as per taste. Method: Scrub & wash the potatoes thoroughly. Quarter each potato without peeling. Heat oil in a pan and splutter cumin seeds. Now add asafetida, green chillies and potatoes. Stir well. Add salt and cook the potatoes covered on low heat for 2 mts. Now add turmeric & fry for a minute. Add palak. Cover & cook till tender. Now add coriander powder, cumin powder & curds. Mix well. Serve hot garnished with roasted sesame seeds with chapathis or bread.

59.Small Potato Curry

Ingredients: 2 big onions 1/2 kg small potatoes 1 cup curds Salt to taste 2 tbsp. oil or ghee 3 cardamoms ¼ tsp. turmeric powder To Grind (Masala): 1 bunch coriander leaves 5 flakes garlic 4 green chillies 1 onion 1 inch cinnamon 2 cloves

Method: Cook potatoes in a pressure cooker. Peel the skin and keep aside. Cut onions into fine pieces. Heat ghee in a frying pan, add cardamom, fry for a minute and add cut onions. When it becomes translucent, add ground masala, turmeric, salt and fry till ghee separates. Then add peeled potatoes, curd and fry till done, sprinkling water in between. This curry should be dry. Serve hot garnished with lime pieces.

60.SPROUTED GREEN GRAM CURRY

INGREDIENTS: 1.

¼ kg sprouted green gram

2.

1 small onion, chopped

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For Masala 3.

½ coconut, scrapped

4.

4-5 red chillies

5.

1 tsp corainder seeds, roasted

6.

½ tsp jeera

7.

Small ball of tamarind

8.

Salt to taste

For Seasoning 9.

2 tbsp oil

10. 1 onion chopped 11. 1 sprig curry leaves 12. 1 tsp mustard seeds METHOD: Wash the sprouted green gram and cook it with chopped onion. Grind all the masala ingredients to a fine paste. Add it to the cooked gram and boil it for 10 – 15 minutes. Season with oil, chopped onion, curry leaves and mustard seeds.

61.STRING BEANS DRY FRY (ALSANDE SUKKA)

INGREDIENTS: 1.

½ kg of string beans (alsande )

2.

3 green chillies chopped

3.

1 onion chopped

4.

1 tomato chopped

5.

½ tsp mustard seed

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6.

2 tbsp oil

7.

3 cloves of garlic crushed

8.

3 tbsp of grated coconut

9.

Few curry leaves

10. Salt to taste. METHOD: Wash and cut string beans into small pieces. Boil it with onion, tomato, green chillies and salt to taste. Add grated coconut. Season with oil, mustard seeds, crushed garlic and curry leaves.

62.STUFFED CAPSICUM IN SPICY GRAVY

For Stuffing: Capsicum - ½ Kg. Paneer - 100 gms. Potato - 100 gms. Fresh Green peas - 100 gms. 2 Onions (finely chopped) 2-3 green chillies Ginger Garlic paste - 2 tsp. Chilli Powder - ½ tsp. Garam Masala - ½ tsp. For Gravy : Onion - 2 ( thinly sliced and fried to Golden brown.) Tomato - 2 Ginger paste - 1 tsp. Garlic paste - 2 tsp. Cardamom - 3 Chilli Powder - 3 tsp. ( Kashmiri) Jeera - ½ tsp. Cashew nuts - 1 handful Tomato sauce - 2 tsp. Garam Masala - Cinnamon and cloves ( optional.) Garnish 1 tbsp finely chopped coriander leaves 1 tbsp cream Method: Wash Capsicums, remove the stem of the capsicum and cut the top portion little, remove seeds in order to fill the stuffing. For stuffing - Fry Onion, green chilies, ginger garlic paste, chilli powder garam masala powder, add Paneer fry well for sometime. Then add Boiled and

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mashed potato and green peas, salt. . Mix well and stuff the mixture inside capsicum and bake them in Oven or Shallow fry till Capsicum is fried and tender. Grind fried onion, tomato, ginger paste, garlic paste, cardamom, K. Chilli powder, Jeera, Cashew Nuts, Tomato Sauce, Whole Garam Masala, to a fine paste. Add Ghee and fry the ground Masala on low fire for 10 minutes till Ghee leaves the side, then add salt. Add baked Capsicum boil well for 5 minutes top with cream and coriander leaves

63.Surne (Yam) Curry

Ingredients: ½ kg surne (yam) 250 gms. tur dhal 5 table spoons coconut 3 red short chillies 2 tsp coriander ½ tbs. jeera ½ tsp turmeric powder 1 big onion 2 cloves of garlic Little tamarind 1 tsp. mustard Few curry leaves Method: Cut surne into medium size pieces and soak in water. Boil tur dhal along with cut onion. When half cooked, add surne and salt and keep cooking till surne is soft. Fry coconut, jeera, coriander, chillies in little oil and grind along with tamarind, garlic and turmeric powder. Add the ground masala to surne and cook a while. Season it with mustard and curry leaves.

64.Tava Bhindi (Ladies Finger)

Ingredients: 15 Medium sized ladies finger 1 tbsp. coriander powder 1 tbsp. jeera powder 1 tbsp. garam masala powder 1 tbsp. amchur powder ½ tbsp. fennel seed powder 2 tbsp.ghee or oil Salt as per taste. Method: Wash, pat dry the bhindis and slit them lengthwise leaving the stem end intact. Do not slit Page 167

them completely. Mix all the dry powders with salt and stuff the bhindis one by one with the dry masala and set aside. Heat a non stick pan with 2 tbsp. oil or ghee and place the bhindis carefully. Cover the pan and cook on slow flame. Turn the bhindis and repeat the same till tender & soft. Serve hot with rice or chapathis.

65.Vegetable Lollypops with Schezwan Sauce

Ingredients: 500 gms. mixed vegetables(beans,capsicum,cauliflower,cabbage) 50 gms. celery leaves ( Finely chopped) 2 tbsp. ginger garlic paste 3 green chillies ( Finely chopped) 3 tbsp. corn flour 4 tbsp. hot chilli sauce 2 tbsp. schezwan sauce 1 tbsp. soya sauce 1/2 tap.ajinomoto (optional) 1/2 tsp. white pepper powder Salt to taste Oil for frying. Soup sticks or bread sticks For the sauce: 1 tbsp. finely chopped ginger 2 tbsp. finely chopped garlic 50 gms celery leaves 2 finely chopped onions 2 tbsp.oil 2 tbsp. hot chilli sauce 1 tbsp. chilli powder ½ tsp. ajinomoto (optional) Salt to taste Preparation of Lollypops: Cut the vegetables into very small pieces. Add cornflour and all the ingredients(except oil and soup sticks). Mix well and set aside for about 30 minutes. Tread the vegetable mixture on about 1/4th part of the soup stick in the shape of the lollypops. Heat oil in a kadhai. Deep fry the lollypops on slow fire till golden-brown colour. Cover the remaining portion of the soup stick with silver foil paper . Serve hot with schezwan sauce. Preparation of sauce: In a separate kadhai ,heat 2 tbsps of oil. Add ginger and garlic,onion, hot chilli sauce, chilli powder, Ajinomoto and celery leaves. Add salt to taste. Mix well.

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66.Vegetable Mint Curry

Ingredients 250 gms. frozen mixed vegetables 2 medium size onion sliced 3 tomatoes chopped 3 table spoon oil ½ cup fresh mint leaves ½ cup coriander leaves 6 green chillies 1 inch ginger 4 cloves garlic 1 tsp cumin seeds ½ tsp turmeric powder 1 lemon juice for garnishing 1 cup water Salt to taste Method: Heat 2 tsp. oil in a woke and sauté garlic, ginger, green chillies and onions till onions become soft. Add coriander and mint leaves and toss for a minute. Cool the masala and grind to a coarse paste. Heat the remaining oil in a woke and splutter cumin seeds. Add the ground paste, turmeric powder and chopped tomatoes and fry well. Add the frozen mixed vegetables salt and water. Cook for 5 minutes on slow fire. Garnish with lemon juice. Serve hot.

67.VEGETABLE STEW

Ingredients: 2 Cups Cauliflower Florets ½ Cup Sprouted Green Gram 5 Drumsticks (Cut into 3" pieces) ½ Cup Fresh Green Peas 3 Medium potatoes (Peel and cut into 3 Cm. Cubes) 1 Capsicum Chopped ½ Bunch Chopped Coriander Leaves 5 Garlic Flakes Chopped 1 Onion Chopped 2 Medium Tomatoes Chopped Salt to taste To Grind: ½ Fresh Coconut 1 Onion ½ Tsp. Cumin Seeds 2 Long Dry Red Chillies ½ Tsp. Turmeric Garlic Flakes 3

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¼ Tsp. Methi Seeds Small Ball of tamarind For Seasoning: 2 Tbsp. Oil ½ Tsp. Mustard Seeds Few Curry Leaves A Pinch of Asafoetida 1 Tbsp. Vegetable Powder Method: Grind the masala to a fine paste. Take a pan, add Cauliflower Florets, Sprouted Green Gram, Drumsticks, Green Peas, Chopped Coriander Leaves, Chopped Garlic Flakes, Chopped Onion, Chopped Capsicum, Chopped Tomatoes, Cubed Potatoes and Salt. Pour just enough water to cover the vegetables, and cook for 15 minutes on slow fire. Add the ground masala to the boiled vegetables and cook for another 5 Minutes or until the vegetables are cooked. Heat oil in a pan, add Mustard Seeds, when they splutter add Curry Leaves. Remove the Pan from the fire, add Asafoetida and Vegetable Powder and pour over the curry.

68.Pumpkin Puli Koddel

Ingredients: ½ kg white pumpkin (skinned and cut into small pieces) 3 cups water 7-8 green chillies, slit Tamarind (size of 1 lemon) Salt to taste 1 glass of thick buttermilk For masala: ¾ coconut 1 tsp jeera For seasoning: 2 tbsp coconut oil 1 tsp mustard seeds

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1 sprig curry leaves 1 red chilli

Method: Keep the pumpkin pieces for boiling with water, green chillies, tamarind and salt. Boil till cooked. Grind the coconut with jeera to a fine paste. Add it to the cooked pumpkin and boil for 10- 15 minutes. Add the buttermilk and remove from fire. Season with coconut oil, mustard seeds, curry leaves, red chilli and simmer for 5 minutes. PICKLES 1.Lemon Pickle

Ingredients: 12 big size lemons 2 tbsp chille powder 1/2 tbsp termeric powder 2.5 tbsp mustard seeds 1.5 tbsp jeera 10-12 flakes of garlic chopped 1 piece ginger chopped 10 green chillies chopped Few curry leaves Little asafoetida 3/4 cup of sugar(sweetness as required) 1/2 cup salt water(1/4 cup water+1/4 cup salt) Oil as you required Method: Add salt to the water and boil it. In a vessel take water and boil it when the water starts to boil put whole Lemons and cook for few minutes,Then cut the lemons as you want remove the Seeds. Grind mustard seeds and jeera,for this add chille powder and turmeric Powder. In a pan heat oil add curry leaves, asafoetida, Then chopped ginger, garlic,and green chillies fry for 1 minute then add masala Just fry it,then add lemon pieces,salt water and sugar,cook till it becomes Thick. Bottle it when it is completely cool.

2.Mixed Vegetable Pickle

Ingredients : ½ kg. Carrot ½ kg. Tendli ½ kg. Raw papaya For Masala : Red chillies 100 grms (50 grm bedki + 50 grm kashmiri) 1 tsp. Cumin seeds 2 tsp. Mustard ½ tsp. Turmeric powder 1 tsp. Methi. Page 171

6 nos. Pepper. For seasoning: 250 grms oil Mustard seeds Curry leaves 50 gms garlic cut into small pieces 25 gms ginger cut into small pieces ½ tsp hing 200 gms sugar Method : Wash & cut all the vegetables into pieces, apply salt and keep it overnight. After draining water keep in sun for 2 days. Roast all the ingredients of masala, grind with ½ cup of vinegar (mixed with hot water) and mix it to vegetables, keep it for one day. Next day in a frying Pan, heat oil, add mustard, curry leaves, finely chopped garlic, ginger & hing. Add sugar, stir it well. Let it cool then add mixed vegetables.

3.Prawn Pickle

Ingredients: ½ kg prawns (pealed and cleaned) 20 long red chillies 6 short red chillies 5 green chillies 15 cloves of garlic 3-table spoons grated ginger 2-tea spoons turmeric powder 1-teaspoon cumin seed 1-teaspoon black pepper ½ cup white vinegar Curry leaves (sufficient qty) Method: Grind into paste cumin seed, black pepper, long & short red chillies and One-teaspoon turmeric powder in vinegar and keep aside. (Dilute vinegar in water And add while grinding.) Clean and wash prawns and remove water completely. Mix the prawns in 1 Teaspoon of turmeric powder and salt and keep marinated for 1 hour. Fry the prawns in oil till brown. Cut green chillies, ginger and garlic into small pieces and fry it in 1-cup Oil. When half fried, add curry leaves and fry till turns brown. Add ground masala to the above and fry on slow fire till masala is well Fried. Add salt to taste. Add prawns to the masala and simmer for 5 minutes.

4.Surmai Pickle (King Fish)

Ingredients: ½ kg king fish (centre pieces) 1 tbsp olive oil 2 tbsp cooking Oil Page 172

8-10 red chillies 1 cup white vinegar 20 pods garlic 5-6 green chillies 2" Ginger ½ tsp turmeric powder 1/2 cup water Salt for taste Method: Marinate the king fish with salt, turmeric powder and olive oil. Keep Aside for 1-2 hrs. Fry the above pieces on a fry pan, with little oil, till the fish is crispy. Remove from the pan, allow it to cool, then cut into small cubes, keep aside. In a medium bowl, take white vinegar, mix it with ½ cup of water and bring to boil, allow it to cool. Take a blender, grind 8-10 red chillies with the above vinegar. Cut garlic, green chillies (in round), and ginger (cut lengthwise). Keep a deep pan, put cooking oil, fry garlic, green chillies and ginger for ½ Minute, add chilly paste fry for 2-3 minutes, add fish and add salt for taste. Allow it to cool. Note: Store in refrigerator. To be eaten on the 2nd or 3rd day.

Juices and Shakes

1.Apple Punch

Ingredients: ½ litre apple juice 4 tbsp lemon juice 2" stick cinnamon ½ ginger cube 3 cloves 1 strip lemon rind Mint sprigs Method: Combine all the ingredients. Chill and serve with ice.

2.Avocado Shake

Ingredients: 1 Avocado 3 cups low fat milk (chilled) 2 tbsp. sugar or small piece of Jaggery 3 tbsp. honey.

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Method: Cut the avocado, discard the seed. Scoop out the flesh. Blend the avocado flesh along with milk, sugar/ jaggery and honey into a smooth frothy shake. Serve chilled. You may adjust sugar and honey according to your taste.

3.Banana Milk Shake with Honey

Ingredients: 1 no. banana 1 glass milk (chilled) 1 tbsp. honey 1 tsp. sugar 1 drop vanilla 2 nos. ice cubes Method: In a blender, add chopped banana, milk, sugar, vanilla and 3/4 tablespoon honey, and ice cubes. Blend well. Pour into tall glass and pour remaining honey on top. Serve chilled. (For one person). 4. CARROT MILK KHEER

Ingredients: Carrots 2 Rice 4 tsp. Water 2 glasses Milk 4 glasses Sugar ½ glass or according to taste Almonds 10-15 Cardamom ½ tsp. Method: 1. Cut the carrots and cook along with rice & water. 2. Grind boiled mixture into a fine paste. 3. Boil milk with sugar,when it is boiling add ground paste,stir till mixture boils. 4. Pour this mxiture into a bowl and add cardamom and roughly chopped almonds.(remove skin) 5. Set aside to cool this mixture. 6. Refrigerate and serve it cold.

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5.Fruit Shake

Ingredients: 2 cups skimmed milk, chilled 1 peach 1 banana 2 dates 2 nuts Method: Process all the ingredients in a blender & serve as a refreshing breakfast drink. Serves 2.

6.Ice Cream Shake

Ingredients: One scoop vanilla ice-cream One scoop strawberry ice cream 2 tsp strawberry jelly pieces 200 ml cold milk A pinch of nutmeg Method: Blend the ice cream and the milk. Add jelly pieces. Lace with nutmeg.

7.KIWI & MANGO MILK

Ingredients: 4 Kiwis Sliced 3 cups mango pulp or diced fresh mango 4 scoops of mango ice-cream 2 tbsp rose syrup 4 cups fresh Milk Method: Pre chill the glasses. Place slices of Kiwi at the bottom of each glass. Place ½ cup of mango pulp over the Kiwi. Place 1 scoop of mango icecream over the diced mango. Pour 1 tbsp of rose syrup over the mango ice cream. Pour chilled Milk over these layers. Serve immediateluy with a straw along with stemmed spoon.

8.KUSKUS ALMOND MILK SHAKE

Ingredients 1 ltr. chilled Milk 1 tbsp. kuskus (soaked in little water) 50 grams almonds blanched (soak in hot water and remove skin) 200 grams sugar or according to taste Page 175

Few pistachioes, cashew nuts (coarsely powdered) Pinch of nutmeg 2-3 cardamoms (finely powdered) Method: 1. Grind kuskus and almonds to fine paste seperately. 2. Add sugar to the chilled milk and mix well. 3. Add the paste of kuskus and almond to the milk and mix well. 4. Add cardamom and nutmeg powder. 5. Add sugar if required (YOU CAN MIX IN THE BLENDER FOR A NICE FROTHY DRINK) TO SERVE: Take tall glass fill it with chilled milk mixture, garnish with coarsely powdered nuts.

9.Layered Kiwi-Mango Milk

Ingredients: 4 kiwis sliced 3 cups mango pulp or diced fresh mango 4 scoop of mango ice cream 4 tbsp rose syrup 4 cups milk Method: Pre-chill the glasses. Place slices of kiwis at the bottom, add ½ cup of mangoes over the kiwis. Place 1 scoop of mango ice cream over the diced mangoes. Pour 1 tsp of Rose syrup over it. Pour chilled milk over these layers. Serve immediately with a straw and long stemmed spoon.

10.Peach Cooler

Ingredients: 250 gms fresh peaches, peeled, stoned and roughly chopped. Juice of 1 orange 2 tsp. lime juice 2 tsp. honey 300ml water Method: Blend all ingredients except water. Later on add enough water and blend again to dilute according to your taste. Chill and serve.

11.PINEAPPLE OR MANGO DELIGHT

Ingredients 1 tin pineapple slices or mango slices Page 176

1 tin condensed milk 1 pkt geletine 1 small tin fruit cocktail 1 packet jelly (lemon, or strawberry)optional Method: 1. Blend pinapple or mango slices along with condensed milk. 2. Add geletine in warm water , and add this to the blender and mix well. 3. Remove this mixture and pour in a dish. Refrigerate till it gets a little thick. 4. Previous night prepare the jelly and refrigerate it. 5. Take a glass dish, spread the jelly down, put the pinapple or mango mix on top of the jelly. 6. Spread the cocktail fruits on top and keep in fridge once again. Serve cold.

12.ROSE MILK WITH HONEY ON ICE CREAM

Ingredients: 1. Cold milk ¾ Glass 2. Sabjee Seeds(Minjirkanv) 2 Tbsp 3. Rose Syrup 2 Tbsp 4. Vanilla Ice Cream 1 Scoop 5. Sugar 1 Tsp. 6. Honey 1 Tsp. Method: 1. Soak the Sabjee seeds for 4 to 5 hours. 2. Take ¾ glass of milk, add 2 Tbsp of Rose syrup, sugar and stir. 3. Add soaked Sabjee seeds into it. 4. Now add Ice cream and pour Honey on top and Serve.

13.Strawberry & Banana Smoothie

Ingredients: 8 fresh or frozen Strawberries 1 fresh banana 2 cups vanilla yoghurt 1 tsp. honey Method: Blend all the above and enjoy a refreshing smoothie. You may use frozen strawberries for cold smoothie.

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14.Thanda Coconut Pani

Ingredient: 1 tender coconut 1 tbsp sugar Dash of lime juice Method: Open the tender coconut; pour the water in a vessel. Keep it in the fridge. Now scoop out the flesh of the tender coconut and also keep it in the fridge, till It is quite cold. Put the flesh along with the sugar and lime in the mixer and grind to a fine paste. Then add the coconut water to the mixer and turn for a minute. A refreshing and healthy drink is ready. Note: When you buy the tender coconut look out for soft fleshy one with at least 1 to 1½ glasses of water. Add sugar according to your taste. The lime gives a tangy flavour to the drink. 15.Watermelon Lemonade

Ingredients: 6 cups watermelon, cubed and seeded ¼ cup raspberries 1 cup water 1/3 cup sugar ½ cup lemon juice Method: Place watermelon, raspberries and water in container of electric blender; cover and blend until smooth. Strain through fine mesh strainer into pitcher. Stir in sugar and lemon juice until sugar dissolves. Refrigerate until chilled, about 1 hour. Yield: 4 servings. P.S.: Watermelon juice frozen in ice cube trays is a great way to cool lemonade or other beverages.

Chutney 1.Brinjal Chutney

Ingredients: 2 medium sized brinjals Little oil ½ coconut 8 kashmiri red chillies, roasted 4-5 flakes garlic 1" ginger Tamarind (size of a lime) Salt to taste Method: Page 178

Apply oil to brinjals and roast on gas flame. Remove the skin and make a pulp of brinjal. Grind all the other ingredients. Add brinjal pulp. Grind once more. Remove.

2.Coconut Chutney

Ingredients: 1 grated coconut A large bunch of coriander leaves 4-5 green chillies Salt to taste 1 cup curds 3 tbsp. roasted gram dal Seasoning: 2 tsp oil ½ tsp. mustard seeds 1 tsp urad dal 2 sprigs curry leaves Method: Grind the coconut, coriander leaves, green chilly, gram dal and salt to a smooth paste. Beat the curds smooth and mix in the ground paste. Heat the oil, add mustard, curry leaves and urad dal. Fry for few seconds. Pour this over chutney and mix well.

3.Coconut with Curry leaves Chutney

Ingredients: 1 cup grated coconut 2 or 3 green chillies ½ inch ginger 15 curry leaves 1 medium size onion Salt to taste Method: Grind all the ingredients into a paste. Then add water according to the thickness you want for it. Finally season it with 2 table spoons of oil, 1 teaspoon of mustard seeds and 3 dry chillies. This chutney can be served with dosas & idlies.

4.Dates Chutney

Ingredients: 15-20 de-seeded ripe dates ¼ tsp. jeera 4 long chillies (preferably less spice) Little tamarind Salt and Sugar to taste. Small piece of garlic (optional) Page 179

Method: Grind all above to a fine paste and serve with hot ghee rice.

5.Dried Fish (Kollakuru) Chutney

Ingredients: 2 tbsp of oil 1 big onion sliced 1 big tomato chopped 1 ½ cup of dried fish (soaked and cleaned) 1 tsp. chillie powder Pinch of turmeric powder 1 cup freshly grated coconut Method: Fry sliced onion in oil till soft. Add the chopped tomato and fry for a few minutes until it softens. Then add chillie powder and the turmeric powder. Fry for a minute. Add the dried fish (Kollakuru). Keep sautéing until it is well cooked. Depending on the salt level in the dried fish – make sure if need to add salt or not). Lastly, add the freshly grated coconut. Mix it all well and take it off the fire. You can add more chillie powder if you want it more spicy. Goes well with Congi.

6.Dry Fish Chutney

Ingredients: 2 handfuls of Dry prawns (Galmbo) 2 cups grated coconut 4 red chillies 3 flakes peeled garlic Small ball - tamarind ½ chopped onion Salt to taste Little oil Method: Roast the chillies on a tava using a little oil. Dry roast the prawns till it becomes crisp. Grind coconut, red chillies, garlic along with tamarind. Do not add water. To the above mixture add roasted prawns, chopped onion and salt and mix well.

7.Green Chilly Chutney

Ingredients: 20 Green Chillies Chopped 2 Large Tomatoes Chopped 4 Large Onions Chopped 6 Flakes of Garlic Chopped 6 Sprigs Coriander Leaves finely Chopped Page 180

Salt to taste Oil Method: In a pan, add little oil and fry the green chillies till light brown. Keep aside. Add some more oil and fry the onions till light brown then add garlic to it and fry it for 2 minutes. Now add tomatoes and fry well. Then add the fried chillies to it and fry well on slow flame. Finally add salt and the coriander leaves to it. Now keep the pan aside and use a stone to mash the above into chutney into a paste. Leave it to cool and refrigerate it. Ideal to have it with roties or rice. 8.Mango Chutney

Ingredients: 2 cups grated coconut (fresh) 1 medium ripe mango 2 red short chillies 2 red long chillies 2 flakes garlic Pinch of mustard Little tamarind ( pea nut size) Salt to taste. 1 tsp. sugar (optional) Seasoning: 1 tbsp. oil ¼ tsp. mustard ½ tsp urad Dal Few curry leaves. Method: Peel, slice and cut the mango into small pieces and set aside. Grind coconut along with mustard, chillies, garlic and tamarind into a smooth paste. Combine the mango pieces and ground chutney adding salt as per your taste in a bowl. If the mango is not sweet enough, add sugar as per your taste. Heat oil, splutter mustard and then add urad dal and curry leaves. Fry till brown and pour this seasoning over the chutney. Serve with steamed rice and dal or sambar of your choice.

9.Mint & Green Coriander Chutney

Ingredient: 1 sprig mint leaves Cup of coriander leaves

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1 small onion 1 piece of ginger 5 small green chillies Method: Grind the above ingredients. Add lemon juice to taste to the ground chutney and serve with cutlets, french fries, and just about anything. You can even use this on your sandwiches as a spread. You could add some beaten yogurt to this chutney to serve with Indian Starters.

10.Onion Chutney

Ingredients: 4 medium sized onions ½ tsp urid dal A pinch of asafoetida 4-5 red dry chillies (seedless) Marble sized ball tamarind 2 tbsp. oil Salt to taste. Method: Soak the tamarind in warm water and extract the juice. Take oil in a non stick pan; add urid dal, asafoetida, chillies and fry for one minute; add the sliced onions and fry till slightly brown. Add the tamarind extract, salt and cook for five minutes. When cool, grind all the ingredients to a paste (chutney). This chutney goes well with dosas and idlis.

11.Peanut Chutney

Ingredients: ½ cup tomato paste 2 tbsp. desiccated coconut 4 tbsp. peanut butter 2 tbsp. mashed green chillies 1 clove - garlic mashed ¼ ginger- grated 2 tsp, mustard seeds ¼ tsp. turmeric 2 tbsp. onion paste Salt Oil Method: Heat the oil and put in the mustard seeds. After they sputter, add the garlic, ginger, onion paste and fry for few seconds. Add the coconut and green chilly paste, salt, turmeric and

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tomato paste. When the paste leaves the side of the pan, add the peanut butter and switch off the stove. Can be stored in the fridge for days.

12.Raw Mango Chutney

Ingredients: 2 raw mangoes ½ coconut grated 6-7 kashmiri chillies, roasted 4-5 garlic flakes 2 tsp. mustard seeds, roasted Salt to taste Method: Boil the mangoes till soft. Grind together coconut, chillies and garlic till quite fine. Add mustard seeds and grind for 2 minutes more. Finally add the boiled mangoes to the ground masala and mix it thoroughly for another 2-3 minutes. Remove and serve.

13.Spinach Chutney

Ingredients: A bunch of fresh spinach Sesame seeds (Til), 1 handful 100 gms. Groundnuts (can vary according to taste) 2 -3 green chillies (can vary) Salt to taste ¼ tsp. jeera ¼ tsp. mustard seeds A few curry leaves Tamarind paste 1 small onion, cut into small pieces 2 tbsp. of cooking oil Method: Cut the spinach into small pieces, wash it properly and boil it. Let it cool. Meanwhile dry roast the sesame seeds and groundnuts. Add the boiled spinach, dry roasted sesame seeds & groundnuts, tamarind, green chillies, salt and blend it into a fine paste. Heat some oil, add jeera, mustard seeds, curry leaves and when the mustard seeds start splattering, remove from heat and add it to the paste. Now add the cut onion pieces. The chutney is ready. Goes well with rice.

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Salad 1.All Season Fruit Salad

Ingredients: 1 cup diced apple ½ cup orange sections ½ cup sweet lime sections ½ cup thick banana slices ½ cup pineapple slices For Dressing: ½ cup mayonnaise 1 tbsp orange squash 1 tsp lemon juice 100g fresh cream Salt and pepper to taste Method: To prepare all season dressing, mix all the dressing ingredients together in a bowl. Mix gently and evenly to get a smooth consistency. Prepare all fruit pieces and mix dressing as required. Serve chilled.

2.Beetroot & Ash Gourd (kuvallo) Salad

Ingredients: 3-4 medium size Beetroots ½ Ash Gourd (Small) 2 medium size onions - Sliced ½” Ginger – coarsely chopped 2 green chilies - chopped Little Coriander leaves - chopped 2-3 tsp. vinegar 2 tsp. salt Method: Remove the rind of Ash Gourd and cut into thin slices, add salt and keep aside for 15 minutes. Boil Beetroots with little salt, when they are cool slice them. Squeeze out the water from Ash Gourd slices and add to beetroot slices. Add onions green chilies, ginger, coriander leaves. Add vinegar and mix well.

3.Bhoondi Raitha with fruits and Yogurt

Ingredients: 500 gms. of full fat yogurt 100 gms. of plain bhoondi, soaked in water for 5 minutes and strained 1 apple peeled cored and cut into bite size piece/green or red apple ¼ cup seedless green grapes Page 184

5 slices of pineapple fresh or tinned cut into bite size 2 tbsp of sugar, or according to your taste Salt to taste ¼ tsp white pepper powder ½ tsp roasted jeera/cumin powder 2 tsp each finely chopped coriander and mint leaves Chopped onion, green chillies (Optional) Method: Beat the yogurt with the sugar, salt, cumin and the chopped mint and coriander leaves. Now add all the fruits and the soaked and strained bhoondi. Adjust the seasoning, chill it and it is ready to serve.

4.Bitter Gourd Salad

Ingredients: 2 medium size bitter gourds 1 cup curd 1 large onion 2 green chillies Few coriander leaves Salt to taste

Method: Cut bitter gourd into thin slices and soak it in water sprinkled with salt for half an hour. Squeeze out the water and shallow fry in little oil till turns brown. Cut chillies and onion into small bits (mince). Add curds to chillies and onion mixture along with fried bitter gourd. Top with coriander leaves.

5.Cauliflower Curd Salad

Ingredients: 1 medium size cauliflower cut into small size florets 2 onions chopped 2 green chillies chopped 2 cups yoghurt Few coriander leaves Little mustard Little oil Curry leaves Method: Slightly boil or steam the cauliflower florets for few minutes and strain the water. Heat oil in a vessel add mustard and the curry leaves and then add the cauliflower florets and fry for two minutes. Switch off the gas. Once cooled, add the chopped onions, green chillies and yoghurt. Mix it well. Serve with chopped coriander leaves.

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6.Nutritious Salad

Ingredients: 1 cup black eyed beans (gule in Konkani) 6 baby corns 2 cucumbers Dried fruits & almonds 10-15 small brown raisins 2 dried apricots Others: 1 tsp. lime juice Pinch of ground black pepper powder Salt to taste Chopped coriander leaves Method: Soak the black eyed beans overnight. The next day, boil it with water till it is well done but not very soft. Then add the baby corns and boil it for 2 more minutes. Slice the baby corns in round shape and the cucumbers in small pieces. Soak the dried fruits for 5-6 hours except the dried apricots. Cut these into small pieces. Mix all the above ingredients and then add the pepper powder, lime juice and salt to taste. Garnish with coriander leaves. Optional- Moong bean sprouts can be also used instead of black eyed beans.

7.Pork Salad

Ingredients: ¼ Kg Pork. Salt to taste Juice of 1 lemon ¼ tsp pepper powder 2 thinly sliced onions Pinch of grated ginger ½ green chilli ½ tsp. vinegar Pinch of sugar Method: Cut Pork (more of fat) into thin strips. Add salt, lemon juice, pepper powder and fry crispy. Make a mixture of sliced onions, grated ginger, green chilli, salt, vinegar and sugar. Squeeze out the water. Add the crispy fried pork strips to the above mixture and refrigerate for 30 mts. Editors Note: You may also slightly sauté the cut masala.

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8.Potato Salad

Ingredients: 2 Potatoes boiled, peeled and cubed ½ green capsicum deseeded and cut into small cubes ½ red capsicum deseeded and cut into small cubes ½ yellow capsicum deseeded and cut into small cubes ½ orange capsicum deseeded and cut into small cubes 3 tbsp Mayonnaise Salt and pepper to taste 1tbsp sugar Method: Mix mayonnaise, salt, pepper and sugar well. Add the rest and mix well. Refrigerate for 30 minutes. Serve with a sprig of coriander leave on top.

9.Red Bean Salad with Feta Cheese

Ingredients: 1 can kidney beans1 red bell pepper, chopped 2 cups chopped cabbage 2 green onions 1 cup crumbled feta cheese 1/3 cup chopped fresh parsley 1 clove garlic, minced 2 tablespoons lemon juice 1 tablespoon olive oil Method: Rinse kidney beans under cold water. Drain well. In a large salad bowl, combine all the above ingredients and the Red kidney beans. Cover and refrigerate. It is a cold salad.

10.Roasted Eggplant Raita

Ingredients: 1 no. medium eggplant 1 no. spring onion finely chopped 1 small garlic flake finely crushed 1-2 nos. finely chopped green chillies 2 cups fresh curds Few finely chopped coriander leaves Salt & pepper for flavor. Method: Firstly wash the eggplant thoroughly & roast it on the gas stove. When done, leave it aside to cool. In a serving bowl add fresh curds, chopped spring onion, green chiilies, crushed garlic, coriander leaves, sprinkle little white or black pepper powder & salt to taste. Now peel Page 187

off the skin of the eggplant carefully, cut off the stem & smash it finely & add this to the bowl, mix all well & serve chilled. This raita can be eaten with arabic roti (khubs).

11.Toasted Noodle Salad

Ingredients 1 cup instant (maggi) noodles 1 cucumber 1 onion 1 tomato chopped 1 stalk mint leaves finely chopped 1 tbsp. coriander finely chopped 1 small green chilli 1 small flake garlic ¼ tsp. chaat masala ½ tsp. cumin crushed 2 pinches black (rock salt) ½ tsp. sugar powdered Salt for taste Method: Crush noodles to tiny curls. Dry roast them in a heavy pan, till light and semi-white. Stir continuously while roasting and allow it to cool. Chill cucumber & tomato before chopping them into medium pieces. Take this in a large bowl, chop the onions and add to it. Crush together finely, chilli and garlic. Add this to chopped vegetables. Add all other ingredients except coriander and noodles. Toss with fork till well blended. Add noodles and toss gently. Garnish with coriander before serving. Serve immediately

12.Yogurt with Fresh Fruits

Ingredients: 1 bowl yogurt 2 tbsp. honey Grated peel of ½ orange 2 oranges, peeled, segmented 1 medium apple, unpeeled, sliced 1 medium banana, peeled, cut into chunks Method: In a bowl combine yogurt, honey and orange peel. Serve, mixed with oranges, apple and banana. Yogurt mix can also be used as a dip for pieces of fruits.

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Jam 1. Mango Jam

Ingredients: 6 cups semi-ripe or ripe mango slices 2 cups water 3 cups granulated sugar 1 tbsp. vanilla extract Method: Combine the mango slices and water in a saucepan and boil over moderate heat for 15 minutes, until the mangoes are tender. Press this mixture through a sieve or process in an electric blender or food processor until smooth. Return to the saucepan and add the sugar and vanilla extract. Boil for 30 to 40 minutes, until thick and the proper consistency for a jam. Pour into hot sterilized jars and seal.

2.Papaya & Mango Jam

Ingredients: 3 cups ripe mango flesh cut in 1/2 cubes 3 cups ripe papaya cut in 1/2 cubes 3 cups sugar 3 tbsp fresh lime juice, strained Method: Combine all ingredients and bring to a boil over moderate heat, stirring constantly. Reduce heat to minimum and cook uncovered 30-40 minutes or until visible liquid is evaporated. Stir frequently. When jam stage is reached remove from heat. Stir and skim 5 minutes. Pour into hot sterilized jars, seal, and process in boiling water bath for 10 minutes.

3.Tomato Ginger Jam

Ingredients: 2 kgs. Fresh red tomatoes 1 ½ cups sugar 1 ½ cups lemon juice, fresh 1/3 cup garlic, fresh thinly chopped 1/3 cup ginger fresh, minced ½ tsp. salt Method: Peel, seed and dice tomatoes into small pieces. Place in non-stick or stainless steel pan. (Aluminium pans will react with the acidity in this dish)

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Bring to a boil, then reduce heat to medium low heat. Add sugar and stir till all sugar is dissolved, add the salt, ginger and garlic to it, and mix well. When the mixture starts thickening add the lemon juice. This needs to be cooked for about 1 ½ hours on low fire. Stir occasionally at first, then more frequently towards the end to prevent scorching on bottom of pan. When jam is thick and shiny, and volume is about 4 cups, it is done. Let it cool in a shallow pan. Keep refrigerated. Bring it to room temperature, or warm slightly to serve. Tips: To peel tomatoes make a few slits on the surface and put them in hot water for 1-2 minutes. Remove from water and it will be easy to peel the skin. This jam is great with roast meats, grilled fish or with our Indian „pappadam‟.

Bread

1.Bread and Butter Pudding

Ingredients: 6 thin slices of bread, buttered and crusts removed ½ cup raisins 2 eggs 3 tbsp sugar 600 ml milk 1 tsp grated lemon rind (optional) ½ tsp nutmeg powder Method: Cut bread slices into quarters and layer in a greased pie dish sprinkling raisins in between each layer. Beat eggs with sugar, warm the milk with the lemon rind and stir into the eggs. Mix well. Pour into pie dish. Keep aside for 30 minutes. Sprinkle top lightly with nutmeg powder and bake in a moderate oven for 30 to 40 minutes or until set and top is lightly browned.

2.Bread and Cheese Pakodas

Ingredients: 2 cups gram flour ½ cup sesame seeds, roasted 2 tbsp cheese, grated 4 slices of bread 3-4 green chilies, chopped ½ tsp cumin seeds 1-2 tbsp chopped coriander leaves Salt to taste

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Oil for frying Method: Mix gram flour with salt, cumin seeds, sesame seeds, cheese, green chilies and chopped coriander making dough with little water. Cut off the sides of the bread and soak in water. Squeeze water by pressing gently between your palms and mix well in dough. Heat oil in a deep pan; make round shaped pakodas with the dough and deep fry. Serve hot with tomato sauce.

3.Bread Masala

Ingredients: 6 big bread slices cut fine 1 cup yoghurt beaten well 1 big tomato finely chopped 1 tsp. each of mustard and cumin seeds ½ tsp.(s) each of turmeric powder and chilli powder 4 green chillies finely chopped 6 curry leaves 2 tbsp(s) oil Salt to taste Finely chopped coriander leaves to garnish Method: Soak the bread pieces in yoghurt for about 10 minutes. Keep aside. Heat the oil in a pan and toss in the mustard seeds followed by the cumin seeds. Fry till the seeds splutter fully. Add the curry leaves, chopped green chillies and tomato(es). Stir fry on medium level for about 3 minutes or till the tomatoes are cooked and soft. Add the bread, salt, turmeric and chilli powders. Mix well. Cover and keep for some time before serving. Garnish with finely chopped coriander leaves. Masala bread is ready to serve and it tastes cool with onion chutney.

4.Bread Patties

Ingredients: 10 slices of bread For batter: 1½ cup chickpeas flour Salt Pinch of soda Hing Little jeera Water for making batter 1 tsp hot oil Few fresh coriander leaves For filling: Page 191

1 cup boiled & mashed potatoes 100 gm boiled peas ½ cup of grated paneer 1 tsp ginger/garlic paste ¼ tsp turmeric powder 3-4 green chilies (paste) ½ cup fresh coriander leaves ¼ tsp mustard seed/Jeera Salt Oil for frying. Method: Mix all ingredients for batter and let it stand for 30 minutes. Now make filling. In a hot pan put 1 tsp of oil. Add mustard/jeera seed and let it splutter. Now add ginger garlic & chilly paste and fry well, till you get a good flavour. Add turmeric powder and mix well. Add salt. Add the boiled and mashed potatoes and peas, and the grated paneer. Mix well till well incorporated. Add fresh coriander leaves and let is cool. Now take the slices of bread one at a time. Place one spoon of the filling, place another slice of bread over it. (If you desire you can apply butter on the slices of bread). Make it like a sandwich and keep covered until all the sandwiches are ready. Cut the sandwich into triangles. Dip the bread triangle in the batter and deep fry till golden color. Drain and arrange on a platter. Serve hot with coconut chutney and tomato sauce.

5.Bread Pudding Ingredients: 1 Medium Packet Sliced Bread ½ litre milk 4 eggs 6 spoons sugar Little Nutmeg Powder 20 gms raisins One tbsp. of Cocoa Powder Method: Soak the bread in milk. Beat eggs well with sugar and add to the bread and milk mixture. Mix well. Add raisins and nutmeg powder. Sprinkle Cocoa powder on the bottom of dish and pour the mixture. Again sprinkle Cocoa powder on top of mixture and place in microwave oven for about 10 minutes. When done place in a serving dish. Cut into thin slices - 12 Pcs.

6.Bread/Chicken Bake

Mix together in a bowl: ½ Kg. boiled and shredded chicken Page 192

100 gms each finely chopped cabbage, capsicum, green onions, mushrooms, lettuce, boiled potatoes. 3 tbsp mayonnaise Pepper powder, Salt (to taste) Grate 1 small tin cheese Butter on both sides 5 to 6 slices of bread Method: In an ovenproof flat dish, arrange the buttered slices of bread in a layer. Top it with chicken mixture. Sprinkle grated cheese on top and bake until the cheese melts. Serve hot.

7.Pasta/Macaroni with Prawns

Ingredients: 1 kg prawns shelled cleaned and drained 1 packet pasta of your choice (cooked in boiling water, with salt and oil) 200 gms fresh cream 200 gms or a packet of cheddar cheese 1 pod of garlic finely chopped 1 big onion finely chopped 1 tsp of mixed dry herbs 2 tbsp of olive oil or butter Salt and freshly ground pepper to taste Chopped parsely Method: Add butter/olive oil in the cooking pot, when heated add the garlic and onion and saute till transperant, now add the dry herb and pepper,saute. Add the cleaned and drained prawns and stir fry on high heat till the prawns turn pink, now add the fresh cream and cheese, let it cook for a few minutes till it is saucy, add the parsely and the cooked pasta. Stir and check the seasoning. Pasta is ready to serve

8.Prawn Pakodas

Ingredients: 1/2 kg prawns 1 small cup maida 4-5 large onions chopped 3 eggs 1 fig curry leaves 1 pinch of turmeric poder Salt to taste Method: Clean & devien the prawns. Add pinch of turmeric and keep aside for few minutes. Wash it after a while. This wades of any fishy smell in prawns. Add maida, chopped onions, curry leaves & salt to the cleaned prawns. Beat the eggs and mix it with prawns & other ingredients. Add salt to your taste. Heat oil in a Kadai and drop the prawn mixture as small dumplings. Deep fry them till brown in medium flame. Page 193

Serve with tomato ketchup or plain. Its a tasty starter for your parties. Enjoy the Prawn Pakodas

9.South Indian Style Noodles

Ingredients: 200 gms. noodles 2 carrots 2 capsicums 100 gms. cabbage 100 gms. spring onions 3/4 tsp. ajinamoto 5 tbsp. oil 1 tsp. soya sauce 1 tsp. sugar (optional) 1 1/2 tbsp. tomato ketchup 1 1/2 tsp. worcester sauce 1 1/2 tsp. salt 1/2 tsp. pepper powder Grind together: 1/2 inch ginger 5 flakes garlic 5 green chillies Method: Chop all the veggies into thin strips. Heat water in a broad vessel. When it starts boiling add broken noodles with little oil & salt. Cook for 2 to 3 minutes till noodles become just soft. Drain excess water in a colander and pour more cold water on top (this prevents noodles from sticking to each other). Heat oil in a kadai. Add ground paste, fry well and add chopped onions & carrots. Fry for 2 minutes and then mix capsicums & cabbage. Continue frying in high flame with ajinamoto and sugar. When the vegtables are tender add the sauces, salt & pepper. Gently stir in cooked noodles and fry until noodles become steaming hot.

10.Vegetable Pasta

Ingredients: 1 Packet Pasta (preferably Penne) 1 red capsicum 1 yellow capsicum 1 green capsicum ¼ kg beans ¼ kg carrots 1 packet baby corn 1 tin sliced mushrooms 1 cup sliced spring onions 4 tbsps soya sauce 2 tsps hot chilli sauce

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½ cup tomato sauce 4 tbsps tomato puree 1 tsp pepper powder 1 tsp. cooking herbs 1 tsp. oregano 4 tbsps of olive oil ½ cup grated mozzarella cheese Method: Boil the pasta in sufficient quantity of water with a little salt until la dente. Strain it in a strainer and run through cold water. Chop the capsicums, beans and carrot about the size of penne into strips. Slit the baby corns into two and keep aside. Take a wide bottomed nonstick pan and add about 4 tbsps of olive oil. When heated, add the beans, carrot, salt, pepper, cooking herbs and fry for about 5 minutes. Then add the baby corn, mushrooms, oregano and spring onions and fry for another 2 to 3 minutes. Finally add the capsicums and fry until capsicums are cooked but firm and ensure that the salt is just right for the vegetables. Add all these vegetables to the cooked pasta, add soya sauce, tomato sauce and tomato puree and mix well. Add salt if necessary. Finally add the grated cheese and keep it in a preheated oven until the cheese melts. Serve it hot with fried Sausages. Note: If desired in the non- veg form, shredded chicken pieces or minced meat, stir-fried with a little pepper, salt and soya sauce may be added to the pasta.

11.Bread Cutlet

Ingredients: 7 slices of bread 2 green chillies finely chopped 3 small pod galrlic chopped 1 big size potato boiled 1 cup coriander finely chopped 2 tsp. curd 2 to 3 tsp. lime juice 1 egg Oil for frying Method: Soak bread for 10 to 15 minutes. Squeeze and drain all the water, smash potato very finely. Add all the above ingredients one by one. Add salt accordingly. Finally add one egg and mix well. Keep in the refrigerator for 5 to 10 minutes, mould it like cutlet, pat it round and fry it with little oil. Delicious bread cutlet is ready. Serve it with green chutney.

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Pasta and Noodles

1.Crunchy Salad

Ingredients: ½ cup halloumi cheese, cut in cubes ¼ cup green olives 1 each red and yellow capsicums, cut in cubes 1 small iceberg cut in cubes Lemon juice, coarsely ground fresh pepper, salt and olive oil to taste Method: In a large serving bowl, combine cheese, olives, capsicum, iceberg, lemon juice, salt, pepper and olive oil. Toss well to mix and serve.

2.Kidney Beans Salad

Ingredients: 1 tin kidney beans 1 big onion 1 small tomato 1 green chilly (if needed) inch of sugar Salt per taste 1½ tbsp olive oil Coriander to garnish Method: Open the kidney beans tin and let all the water out. In a bowl mix together the beans, finely chopped onions, finely chopped tomato, green chilly, salt, sugar and olive oil. Garnish with fresh coriander. Salad is ready to serve.

3.Mixed Vegetable Salad

Ingredients: 1 cucumber 1 carrot 1 onion Few coriander leaves ½ tsp. lemon juice or 1 chopped tomato A handful of peanuts boiled Dressing: 1 tbsp. coconut 4 garlic flakes 2 green chillies

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Salt to taste Method: Chop cucumber, carrot, onion and coriander finely. Prepare dressing by grinding all ingredients in a mixer. Lastly toss all the ingredients together with the dressing to make a delicious salad. You can add sprouts too, to increase the nutritional benefits.

4.Noodles

Ingredients: 1 packet wheat noodles of your choice ½ pound of shredded chicken ½ pound of diced ham 2 capsicums 2 carrots Couple of spring onions Couple of french beans 1 tbsp. soya sauce 2 tbsp. chilly oil 3 eggs Salt and pepper to taste Method: Boil water. Cook noodles only for 2 minutes, drain, spread them on a flat surface and toss them with a teaspoon of oil. Keep it separate. Heat 1 tbsp. of oil in a shallow pan, stir fry the mixed vegetables until half done, take them out, add one more tbsp. of oil in the same pan stir fry the chicken and ham mixture, add the noodles, add pepper, salt, soya sauce and the fried vegetables. While serving garnish with egg. (To cook eggs beat them and make an omelet and cut it into strips) Serve with green chilies in vinegar and chilly sauce.

5.Sprouted Moong Salad

Ingredients: 1 cup sprouted moong 4 green chillies 1 cup curd Salt to taste Little asafoetida 1 tsp. jeera powder 2 tsp. ghee Method: Boil moong with green chillies and salt and keep aside to cool. Once cooled add curd and mix well. Heat ghee in a seasoning pan, add jeera powder and asafoetida fry well, and add this to the above salad mixture. Top with coriander leaves and adorn with tomato flower. Serve chilled with ghee rice or paratas.

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6.Tuna Salad

Ingredients: A small tin tuna 2 carrots (big ones) 1 capsicum (big one) 1 small onion Salt as per taste ½ tsp. pepper Mayonnaise as per requirement (Optional) Coriander leaves (for garnishing) Method: Chop the carrots and capsicum finely. First cut the onion into four and then slice thinly. Place a kadai over low flame and let it be warm. In the meantime, drain all the oil from the tuna. Once the kadai is hot, put the tuna in the kadai and sauté for 1-2 minutes to remove the raw taste and smell. Mix the finely chopped carrots and capsicum, the onion and the tuna. Mix salt and pepper into the above mixture. Mix the above prepared salad with mayonnaise. Garnish with coriander leaves. 7.Veg Pasta

Ingredients: ½ cup butter 1 tsp. cumin Seeds 1 tsp. garlic (paste) Salt to taste Spring Onion for garnishing 1 tbsp. vegetable oil 3 cups vegetables (onions, peas, broccoli, capsicum, carrot, cabbage) ½ tsp. turmeric powder 1 tsp. green chili paste 1 pack pasta (any shape)

Method: Boil pasta as per instructions on the packet. Cut all vegetables in long pieces. In a vessel, put oil and fry all the vegetables on high flame for 2 minutes, add a pinch of salt to taste and keep aside. In a pan, put butter; add cumin seeds fry for 1 minute. Add green chili and garlic paste. Fry for 1 minute. Add ½ tsp. turmeric powder for colour. Add pasta and vegetables. Add salt to taste garnish with finely chopped greens of green onions and serve hot.

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8.Yummy Pasta

Ingredients: 1 packet Pasta (preferably flat strips) Water to boil Salt & black pepper to taste 1 cup Milk ¾ cup cream 6-7 finely chopped Mushrooms ½ finely chopped Onion 1 cup Grated Cheese (parmesan is the traditional choice, else any other cheese) 3 tsp. corn flour 2 tsp. chilly sauce Oil Method: In a large vessel put 5-6 glasses of water and when it is boiling, add the pasta to boil. Boil till the pasta is cooked. Add little salt and oil while it is boiling. Do not over boil. Take out in a strainer and pour cold water over the pasta. When slightly cool, add some oil to it and toss lightly with hands so that the pasta strips are separated. In a pan, add 2 tsp. oil and sauté the onions. Now add the mushrooms and cook for 2-3 minutes. Add the milk and when it is heated add the cream. Do not let the cream boil and add the corn flour dissolved in a little milk. Quickly stir the sauce so that consistency is smooth. Take off the gas and add the salt and black pepper. Add ¼ of the grated cheese and mix. Add the chilly sauce and mix lightly. In a baking dish, spread a layer of the sauce at the bottom. Add a layer of the cheese and then a layer of pasta. Repeat this sequence once more. Then add another layer of sauce at the top and make the final covering with cheese. Bake in oven at 250 deg. C for 20-25 minutes till the cheese has melted and the top is golden. Serve hot decorated with tomato and capsicum rings on the top. Best served with toasted bread and vegetable soup.

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