Chicken Sukha Recipe - Indian Style

Ingredients:

1kg –Chicken cut into small pcs
2 Tbspn Coriander seeds
½ tspn cumin seeds
½ tspn pepper corns
1 tspn rice(any)
8 Kashmiri chillis
Garam Masala ( Cinamon sticks- 2, cloves 4, star anise- 2-3 petals, 
1/4 tspb methi seeds
onion 
tomato
cocnut
tamarind

Method:

• All above dry fry and keep aside. When cold, add ¼ tspn turmeric powder and powder it and keep aside.
• In the same pan, add 1 tbspn ghee, fry a medium onion sliced, ½ coconut grated. & add little tamarind.
• Now grind all above (inclu prepared powder)and don’t grind too fine, as you need to see the onion and coconut in this masala
• In a vessel, ½ onion and curry leaves. When onion is translucent, add the chicken. Add salt to taste. When chicken is almost cooked, add the grounded masala. Cook another 2 mnts. Garnish with Coriander leaves.

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Kerala Style Fish Curry with Coconut (Fish Molee)

Preparation time: 10 - 15 mins, Cooking time: 20 - 25 mins, Serve: 8

Ingredients:

Coconut milk: 1/2 cup
Fish  (your choice): 500gm
Oil: 2tbsp
Mustard seeds: 1 tsp
Onions: 2 slices
Green Chilies: 4 - 5 slit
Ginger: 1 inch cut into small pieces
Garlic: 5 cloves cut into strips
Fresh Curry leaves: 8-10
Turmeric powder: 1/2 tsp
Red Chili powder: 1/2 tsp
Red Tomatoes: 2 cut into pieces
Salt as per taste

Method:

• Heat oil in a kadai. Add mustard seeds and let it splutter.
• Add onions, green Chilies, ginger, garlic, curry leaves and salute till soft and transparent.
• Add turmeric powder, red chilli powder and fry for another minute.
• Add chopped tomatoes and salt to taste and fry for 5 mins till tomatoes soften.
• Add coconut milk and stir.
• Add tamarind juice and bring to boil.
• When it starts boiling add the fish and salt to your taste.
• Simmer for 10 to 15 mins or till the fish is done and remove from fire.
• Add fresh corainder leaves and serve hot with steamed rice.

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Goli Baje Mangalore Bonda Recipe

Ingredients:

2 cups Maida Flour
2 tsp  Besan (gram flour)
¼ cup Yogurt
2 Green Chili (finely chopped)
4 tsp Sugar
¼ tsp Baking Soda
1 Small Ripe Banana
Salt to taste

Method:

• Mix all the above ingredients adding sufficient water to make a batter. 
• Make sure the consistency of the batter should be very thick.
• Apply little oil in your palm and make small balls or your desired size.
• Deep fry them and serve with chutney.

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Mango Panna Cotta

Ingredients

For cream layer
1 can coconut milk unsweetened 
¼ cup sugar
1 teaspoon vanilla extract
1½ teaspoon agar-agar (also known as Kanten and Japanese gelatin)

For Mango Layer
1 ½  cup mango puree (mangoes should not be over ripe)
2 teaspoons lemon Juice
¼ cup sugar (use as required depend on sweetness of mango)
1 ½ teaspoon agar-agar

Method

For cream layer

• In a sauce pan add the coconut milk and sugar, bring it to boil over medium heat. 
• Boil for atleast 3-4 minutes.
• Dissolve agar-agar in 2 tablespoons of lukewarm water.
• Add agar-agar and vanilla to coconut milk and boil for about 2 minutes.
• Stir continuously and make sure there are no lumps. 
• Turn off the heat.
• Whisk the milk for a few minutes and pour into the dish. 
• Let this sit for about 25 minutes before adding the mango layer. 

Note: As coconut milk gets cool, it will turn into jell, before you add the mango layer make sure the coconut layer stay firm and not settled all the way completely.

For mango layer

• In a sauce pan add the mango puree, sugar and lemon juice and bring it to boil over medium heat. Boil for 2-3 minutes.
• Dissolver agar-agar in two tablespoons of lukewarm water. 
• Add agar-agar to the mango pulp, boil for about 2 minutes mixing continuously.
• Turn off the heat, whisk for few minutes.
• Pour the mango puree over coconut, coconut milk should be little firm.
• Refrigerate for about three hours before serving.

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Vegetable Mexican Crunchy Wraps

Ingredients

2 cups sauteed mushrooms or add any cooked veg of your choice.

4 large tortillas (thin unleavened pancake made from cornmeal or wheat flour), 4 or 8 for extra crunch

Corn tostada shells

8 tsp Mexican chilli sauce

8 tsp sour cream

Some hot sauce

4 cheese singles or more as per your taste

1 cup tomatoes (chopped)

1 cup chopped fresh lettuce

4 tbsp butter / olive oil.

Method

• Take a tortilla and smear 2 tsp chilli over the centre a 4-5” round followed by a cheese single and a tostada Shell 2 for extra crunchiness.
• Add ¼ of the following sour cream, cooked vegetable / mushrooms, tomatoes and lettuce and spread them to cover the tostada.
• Sprinkle sauces of your choice (hot sauce, ketchup, etc) and fold the tortilla over the fillings, starting from one point and working around the circumference.
• Hold it firmly together and turn over onto a heated pan.
• Sprinkle some butter/oil and fry till brown and harden it as desired on both sides.

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Simple Sai Bhaji Recipe

Ingredients

1 bunch spinach or palak
½ bunch dill
1 onion diced
2 tomatoes chopped
1-2 tsp tamarind juice
½ cup chana daal (soak for 15 mins)
½ tsp ginger grounded
5-6 garlic cloves finely chopped
1-2 green chilies finely chopped
1 tsp cumin seeds
1 tsp coriander powder
½ tsp red chilly powder
½ tsp turmeric powder
1 cup water 
Salt to taste oil

Method

• Chop spinach and dill. Wash properly the chopped leafy vegetables.
• Heat oil in a pressure cooker and add diced onions. 
• Fry the onions till it turns into golden brown.
• Add soaked chana daal, tomatoes, ginger, garlic, green chilies and all powdered spices except cumin seeds.
• Saute for a few minutes till golden brown.
• Add chopped spinach and dill along with tamarind juice and mix well.
• Add water and pressure cook for 2-3 whistles and then let it simmer for 5 minutes.
• When pressure is finished, mash the daal and spinach roughly.
• Heat ghee or oil in a pan for tadka, add cumin seeds and 1 chopped garlic clove. Once it starts to splutter pour it on the cooked bhaji.
• Serve hot with rice or roti.

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Palak Aur Gajar Pulao Recipe

Ingredients:

700 gms fresh spinach leaves (chopped)
4 medium carrots (cut into 1/2 inch cubes)
100 gms fresh corns (optional)
1 1/2 cups rice (soaked)
2 tablespoon oil
Salt to taste

For Masala

3 cloves
1 inch cinnamon
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 bay leaf
1 large onion (chopped
10 garlic cloves
2 green chillies (chopped)

Method:

• For the masala, dry-roast the cloves, cinnamon, coriander seeds, cumin seeds and bay leaf for three or four minutes.
• Grind the roasted spices together with the onion, ginger, garlic, green chillies and one-fourth cup of water to a smooth paste.
• Heat the oil in a deep non-stick pan and saute the masala paste till the oil separates. Add the carrots, fresh corn and saute for a couple of minutes.
• Add the soaked rice, salt to taste and three cups of water and stir well. Cover and cook for five minutes. Stir in the spinach leaves. Cover and cook until all the water has been absorbed. Serve hot.

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Chinese Vegetable Recipe (Mixed Vegetable)

Ingredients

Garlic 2 flakes
Onions 100 gm
Carrots 100 gm
Cabbage 100 gm
Cauliflower 100 gm
Oil 2 tsp
Salt to taste
Sugar 1 tsp
Pepper powder 2 pinches
Lime juice ½ tsp
Soya sauce 1 tsp
Ajinomoto (optional) a pinch
Cornflour 1 tbsp

Method

• In a pan heat oil. Add chopped garlic and cut onion.
• Fry them well, add cut carrot, cabbage, cauliflower. 
• Fry till it is half cooked. 
• Add lime juice, pepper powder, salt, sugar and stir well. 
• Finally add cornflour mixed with water. 
• Keep stirring. 
• Cook for 5 minutes and remove from fire.

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Chakka Curry (Jackfruit Curry) Recipe

Ingredients

Jackfruit (raw, medium sized) 1
Cumin (optional) a pinch
Red onions 2
Coconut 1
Turmeric 1 tsp
Green chillies 10-15 gm
Salt to taste
Curry leaves a few springs
To temper
Coconut oil 30 ml
Red onions 1
Mustard seeds 1 tsp
Garlic 4 flakes

Method

• Cut jackfruit into quarters. Cut off the white pith on top.
• With oiled hands, separate fruit, remove seeds and slice into thin, long pieces.
• In a big strong pan, put the prepared jackfruit. Add salt and sprinkle a little water over it.
• Cover it so that it can cook quickly.
• Grind cumin, green chillies, turmeric and onions together. Add coconut and grind coarsely.
• Add ground paste to the jackfruit. Cover the jackfruit and let it cook in the steam.
• Stir well with a wooden spoon and add curry leaves.
• In a pan add oil and heat it. 
• Add sliced onion and fry it till it changes into brown.
• Add mustard seeds and garlic to it.
• When seeds crackle add jackfruit curry. Stir well for 2 to 3 minutes.
• Add salt it required.

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Onion Sabji Recipe (Onion Bhaji)

Ingredients

Onions 450gm
Salt to taste
Turmeric ½ tsp
Chilli Powder ½ tsp
Coriander powder 1 tsp
Cumin a pinch
Ginger  5gm
Vinegar or lime juice 1 tsp
Ghee 30gm
Coriander leaves 

Method

• Heat ghee and add cumin
• Add sliced onions, sliced ginger, dry spices and salt.
• Cook on a slow fire for about 20 minutes.
• Add vinegar or lime juice.
• Continue cooking for 5 more minutes. 
• Remove from fire and add coriander leaves.

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