Shrimp curry(My signature dish)

Ingredients:

• Shrimp                        1lb
• Onion paste                 2 large
• Green chilli paste          4 chillies
• Cloves                          4
• Cinnamon stick             1
• Cardamom                    2
• Ginger garlic paste          1 tsp
• Salt                               to tatse
• Turmeric powder           1/4 tsp
• Chilli powder                  4tsp
• Coriander powder          1tsp
• Cumin powder               1tsp
• Garam masala                1 1/2 tsp
• Cashew nuts                  fist full
• Poppy seeds                 1tsp
• Sesame                         1tsp
• Almonds                       fist full
• Coconut grated            1/2 cup
• Cilantro chopped         fist full

Method:

1. Heat oil in a kadai.Fry cloves,cardamom,cinnamon.
2. Then add onion paste and chilli paste.Fry it until raw smell goes off.
3. Then add shrimps and turmeric powder,salt,ginger garlic paste.Stir it well and close the pan with a lid and let it allow to evaporate all the water.
4. Then add coriander powder,cumin powder,garam masala,chilli powder and stir well.Let it fry for 5mints in a low flame.
5. Now add cashew,almonds,sesame,poppy seeds,aoconut in a mixer jar and grind it to a fine paste adding water.
6. Add this paste to the fried shrimp curry and stir well.Add 1/4cup water also.
7. Start stirring continuously until the shrimp curry changes to dark brown color.
8. Finally garnish with chopped cilantro.

Tomato rasam

Ingredients:

• Tomatoes                            1
• Oil                                       1tsp
• Curryleaves                          1/2sprig
• Mustard seeds                       1/2tsp
• Cumin seeds                           1/2tsp
• Redchillies                               2
• Turmeric powder                   pinch
• Salt                                      to tatse
• Tamarind pulp                     1tsp
• Gingergarlic paste                 1/2tsp
• Cilantro                                fist full
• Rasam powder                     1tsp

Method:

1. Heat the oil in a pot and add cumin seeds,mustard seeds and let them splutter.
2. Now add red chillies,turmeric powder,curry leaves,tomatoes and tamarind pulp.
3. Let them cook until the tomato becomes soft and mashy.
4. Later add ginger garlic paste and fry for a while until raw smell goes off.
5. Now add 1 1/2 glass of water and let it boil in a medium flame for 15mints.
6. Add salt and rasam powder,cilantro and boil another 5mints and turn off flame.

Mysore rasam

Ingredients:
1

• Asafoetida                    1 TeaSpoon 
• Cilantro (Coriander ) leaves     1 Small Bunch 
• Curry leaves                  1sprig 
• Salt                          To Taste 
• Tamarind                       1 Small Lemon Size 
• Tomatoes                       3  
• Toor Dal                     1/4 Cup 
• Turmeric Powder                1/4tsp

2 

• Black Pepper               1 Tsp 
• Channa dal                 1 Tsp 
• Coconut                   2 tsp 
• Dhaniya                    1 Tsp 
• Ghee                       1 Tsp 
• Cumin powder                1 Tsp
• Red Chilli                5 
• Toor Dal                   1 Tsp 

3 

• Ghee                1 Tsp 
• Cumin powder        1tsp 
• Mustard Seeds        1 Tsp
• Red chillies         2 

Method:

1. Fry the ingredients No.3 till mustard starts crackling.Add tomatoes and fry for a while. 
2. Add Tamarind and start boiling.To this add salt,asafotida,and Turmeric powder. 
3. Boil for about 15 minutes.     
4. Pressure cook toor dal and keep it aside.    
5. Fry and grind the Ingredients in No.2. 
6. Add the grinded mixture to the boiling tamarind water. 
7. Continue boiling for another 10 minutes    
8. Now add the cooked dal with water. 
9. Make sure the rasam is not thick.    
10. Cut cilantro (coriander) and curry leaves and add it to the rasam 
11. Mysore Rasam is ready to serve. 

Coconut and tomato rasam

Ingredients:

• Coconut milk                4cups 
• Tomatoes                     2 - 3 
• Red chilly powder            1 - 2 tsp
• Mustard seeds                  1 tsp
• Curry leaves                  1 sprig
• Rasam powder                    3 - 4 tsp
• Coriander leaves                 1/2 cup
• Salt                              to taste
• Oil                              1 - 2 tbsp  

Method:

1. Chop the tomatoes and keep aside.
2. Heat some oil in a pan or a kadai.
3. Splutter mustard seeds and then add curry leaves.
4. Add the chopped tomatoes and saute it for some time till they are a soft and mushy.
5. Now add diluted coconut milk and heat it,stirring it occasionally.
6. Add the rasam powder and chilly powder and stir it.
7. Let it boil and make sure it doesnt split.
8. Add the coriander leaves and let it continue boiling.
9. Take it off the stove and then add salt to taste.
10. Coconut Milk Rasam is ready to serve 

Rasam powder

Ingredients:

• 3 cups coriander seeds
• 2 cups dry red chilllies
• 4 tbsp peppercorns
• 4 tbsp mustard seeds
• 4 tbsp cumin seeds
• 4 tsp fenugreek  seeds
• 2 tsp asafetida
• 1 ½  cup curry leaves
• 1/2 cup dry coconut flakes
• 2 tsp oil

Method:

1. In a kadai heat 2 tsp oil over a medium flame. 
2. Fry all the ingredients seperatly.
3. Let them cool for some time and make a fine powder using mixer.
4. Store it in a air tight vessel.

Sambar powder

Ingredients:

• Coriander seeds                   1 cup
• Cumin seeds                     3 tablespoons
• Chana dal                       2 tablespoons
• Urad dal                       1 table spoon
• Black pepper seeds               1 table spoon
• Red chillies or red chilli powder  4 to 5(chillies),chilli powder(3tsp)
• Mustard seeds                  1 ½ teaspoon
• Fenugreek seeds              1 teaspoon
• Turmeric powder             1/2 teaspoon
• Asafoetida(hing)              ½ teaspoon

Method:

1. Dry roast all the items separately on low flame except turmeric and asafoetida .
2. Grind together with turmeric and asafetida to a fine powder.
3. Store in an airtight jar.You can use this sambar-powder as and when you want.

Brinjal pachi pulusu

Ingredients:

• Brinjals large          2
• Onions medium                2
• Tamarind             small lemon size
• Green chillies          2chopped
• Salt                  as per taste
• Cumin seeds             1 tbsp
• Mustard seeds              1tbsp
• Coriander                few leaves
• Asefotida               a pinch(optional)
• Chilli powder                1/2 tbsp
• Jaggery                  small piece
• Curry leaves       1/2 sprig

Method:

1. Brinjals should be cooked directly on the stove by turning to all sides.The skin should be burnt and brinjal should be cooked completely.
2. Take out the cooked brinjals from the stove and peel off the burnt skin carefully.
3. Soak the tamarind in slightly hot water and squeeze out the juice .
4. In a vessel,add 1 tbsp of oil and add cumin seeds,mustard seeds,chopped green chillies,chopped onions and curry leaves,at last add asefotida.
5. Add tamarind juice to the tadka and allow it to boil once.If needed add water.It must be in a broth consistency.Then mash the cooked brinjal to the juice.
6. Add the salt as per taste,a small piece of jaggery,chilli powder and at last coriander.
7. Serve with hot white rice.

Pachi pulusu

Ingredients:

• Onion          1
• Red chillies   4
• salt          to taste
• Tamarind      lemon size 
• Jaggery         1/2tsp

Tadka:

• Mustard seeds 1/4tsp
• Cumin         1/4tsp
• Red chillies   1 
• Curry leaves  1/2 sprig

Method:

1. Soak tamarind in water first.
2. Meanwhile cut onions in  to small pieces (no too small) put it in a bowl,add salt,fried red chilles directly,also tamarind,jaggery and mix and squeez well till red chillies turn into small pieces.
3. keep adding water according to the sourness of tamarind and the mixture must be in a broth consistency.
4. Now heat oil in a pan for tadka.when oil is ready add cumin,mustard eeds,redchillies,curryleaves.
5. Let them splutter and mix this tadka to the prepared onion mixture.

Aloo korma

Ingredients:

• Potatoes  3large
• Onion large    1
• Green chillies   4
• Ginger garlic paste   1tsp
• Garam masala  1tsp
• Cloves 3
• Cardamom  2
• Whole black pepper  4
• ½ inch cinnamon stick
• Small bay leaves 2
• Yogurt- ½ cup
• coriander powder  1/2tsp
• cumin powder 1/2tsp
• cashew and poppy seeds paste    4tsps
• coriander leaves (chopped finely)

Method:

1. First boil potatoes and keep aside by peeling out the skin and cut potatoes in to cubes.
2. Now take a kadai add few teaspoons of oil,bay leaves,cinnamon stick,cloves,cardamom and black pepper. 
3. Fry for few seconds then add the green chilli,onion and fry till the onion becomes soft. 
4. Now add the ginger garlic paste. 
5. After a minute add the potato with garam masala,coriander powder,cumin powder,cashew poppy seeds paste and salt. 
6. Stir well and add water and Cook till the potato becomes soft and the whole mixture becomes little thick. 
7. This takes about ten minutes,at this point stir in the yogurt (wisk it before adding) with coriander leaves. 
8. Let it simmer for another five minutes and turn the stove off. 
9. Taste and re-season accordingly.

Baked aloo

Ingredients:

• 8 large potatoes,peeled,cut into large wedges 
• 4 garlic cloves, minced 
• 4 tsp oil
• 1 lemon
• sea salt
• fresh coarse ground black pepper

Method:

1. Preheat oven to 420°F.Spray oil on baking pan.  
2. Put all the ingredients into a baking pan.Just sprinkle water(about 1/4cup) over the potatoes.
3. Season generously with sea salt,garlic and black pepper.
4. Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
5. Bake for 20 minutes.
6. When a nice golden-brown crust has formed on the potatoes,give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper.
7. Add 1/4 cup more water if pan appears to be getting dry,and pop back into oven to brown other side of potatoes.
8. This will take about another 20 minute.
9. Sprinkle lime juice before serving.
10. Finally baked potatoes are ready to serve.

Aloo capsicum

Ingredients:

• 2 big potatoes
• 2 small tomatoes
• 1 big onions
• 1 capsicuum
• 1 spring curry leaves
• Fist full corriander leaves
• 1 tsp cuminseeds
• 2 green chilli slit
• 2 tsp chilli powder
• 2 tsp jeera powder
• 2 tsp corriander powder
• 2 tsp oil
• salt as per taste
• pinch turmeric turmeric

Method:

1. Boil potatoes.Once cooled,remove the skin and cut into pieces.
2. Add oil to pan or kadai.Add jeera.Allow to splutter.Add curry leaves,turmeric,green chillies. 
3. Add onions and capsicum and bit of salt.close the pan lid and allow to cook.
4. once onions turn brown,add tomatoes and all powders. 
5. close the lid and allow tomatoes to soften.
6. Add potatoes now and salt.Mix well and keep the stove in sim for few mins.
7. Garnish with corriander leaves.

Rawa dosa

Ingredients:

• chopped ginger 1tsp
• chopped green chilli 1tsp
• small chopped onion
• cumin seeds 1tsp
• Ghee and oil as needed
• 1/2 cup              maida
• pinch pepper    crushed
• 1/2 cup                rice flour
• salt to taste
• 2 cup                 sooji

Method:

1. Mix all ingredients add water (or buttermilk) and make thin batter.
2. Heat the tawa (the tawa should be very hot while u are pouring the batter)and take one ladleful of batter and spread on the tawa starting from the sides and finishing off in the middle as rava dosa cannot be spreaded like ordinary dosa. 
3. Drizzle ½ tsp of oil and ¼ tsp of ghee on the sides. 
4. When it becomes golden brown turn it over and fold to half.
5. Serve hot with chutney or sambar.

Green plantain with mustard paste

Ingredients:

• 2 green plantains peeled & cut into cubes - boiled in water just until tender & drained.
• 2 tspmustard seeds 
• 1 tsp of raw rice(soaked in warm water for 10 minutes - to soften,so that they can grind well)
• ¼ cup of fresh grated coconut
• 8 green chillies small
• 1 inch ginger 
• ¼ cup of fresh cilantro
• Salt to taste

For popu or tadka:

• 1 tsp urad dal  
• 1 tsp cumin seeds  
• 1 tsp mustard seeds
• 1/2 sprig curry leaves 
• 4 red chilli pieces
• A pinch of asafeotida
• Turmeric powder pinch

Method:

1. Grind mustard seeds,raw rice,coconut,cilantro,ginger,salt)to smooth paste without adding water.
2. In a wide skillet,heat a tablespoon of oil. 
3. Add and toast or tadka ingredients listed to gold color. 
4. Add the grinded paste. 
5. Saute until it leaves the raw smell for few minutes on medium heat. 
6. Add in boiled plantain cubes,turmeric and salt. Mix thoroughly. 
7. Sprinkle two tablespoons of water and cook covered for about 10 minutes stirring in-between.
8. Serve hot.

Aloo mutter

Ingredients:

• 2 tbsps oil
• 1 tsp cumin seeds
• 2 green chillies slit
• 1 large onion chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2 large tomatoes diced
• 2 tsps coriander powder
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp dry mango powder
• 5-6 large potatoes 
• 1 cup shelled peas
• 1 tsp garam masala
• Salt to taste
• 2 tbsps of finely chopped coriander to garnish

Preparation:

1. In a kadai heat the oil and add the cumin seeds to it when hot. 
2. They will sizzle and soon turn slightly darker.
3. Add the green chillies and when they stop sluttering add the onions.
4. Saute the onions till they turn soft. 
5. Add the ginger and garlic pastes and saute for another minute.
6. Add the tomatoes,coriander powder,cumin powder,turmeric,red chilli and raw mango powders and saute for a minute.
7. Last of all add the potatoes and peas and half a cup of water. 
8. Add salt to taste.
9. Cover the pan and cook till the potatoes are soft.
10. When the potatoes are cooked,then sprinkle the garam masala over the dish and cover immediately and cook for few seconds and finally garnish with cilantro.
11. Serve hot.

Aloo jeera

Ingredients:

• 5 or 6 potatoes,peeled and cut into small cubes
• 3 tbsp oil
• 1 whole minced onion
• 1 tbsp grated fresh ginger
• 1 tsp mustard
• 6 tbsp jeera (whole cumin seeds),separated into 1 tbsp. and 5 tsp.
• 1/2 sprig curry leaves
• 1 tsp coriander powder
• 1/4 tsp turmeric
• Salt to taste

Directions:

1. Heat 1 tbsp oil in a pan on medium heat.Add minced onion and grated ginger and let begin to cook and turn translucent. 
2. Then move onion and ginger away from the center of the pan and add one more tablespoon to the center of the pan. 
3. When the oil is hot,add mustard and 1tsp jeera,letting it begin to pop. 
4. Add the curry leaves,coriander powder and turmeric and mix into the mustard and jeera. 
5. As it heats,combine with the onion and ginger. 
6. Toss in the cubed potatoes and fold in the spices. 
7. Let brown for a few minutes. 
8. Then add a small amount of water to the pan and cover. 
9. Let cook for ten minutes or so and then take off lid,turning over potatoes to brown other side.Add a little more water. 
10. Cook for 10 more minutes or until potatoes are cooked through. 
11. Then take off lid and make another small space in the center of the pan. 
12. Add another tbsp of oil to the center and add your extra 5tsp cumin seeds. 
13. Let them brown and start to pop and then spread them out on the bottom of the pan beneath the potato mixture. 
14. Let potatoes get brown and crispier for another two minutes,and then turn them one more time and let them get crispy on the other side. 
15. Serve with your favourite.

Stuffed aloo

Ingredients:

• 8 medium Potatoes (peeled)  
• 1 tbsp chopped onion 
• 1 capsicum (cored,seeded and chopped) 
• 1 tbsp peas 
• 1tsp Cashewnuts chopped
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp sesame seeds
• 2 green chillies (chopped) 
• 4 medium tomatoes (cubed) 
• 2 cloves of garlic (chopped) 
• Salt To Taste
• 1/4th cup ghee 
• 1tsp chopped coriander leaves

Method:

1. Slice off the top from the aloo(potatoes) - a thick slice to be used as a lid later,and carefully scoop the inside.
2. Place the capsicum,peas,cashews,cumin powder,coriander powder,sesame seeds,onion,chillies,garlic and half salt in a saucepan with the water.
3. Parboil until the water is fully absorbed into the mixture.
4. Fill the mixture into the potatoes,cover with the potato lids and secure with toothpicks.
5. Heat the ghee in a kadhai and cook the tomatoes with the remaining salt over a moderate heat for 2 minutes.
6. Carefully arrange the stuffed aloo (potatoes) over the tomato mixture,cover tightly and cook potatoes in their own steam for about 10 minutes until tender.
7. Garnish the stuffed aloo with chopped coriander and serve hot with roti.

Aloo methi

Ingredients:

• Aloo                             4medium
• Spinach paste                1cup
• Oil                                 2tsp
• Red chillies                    2
• Ginger garlic paste   1tsp
• Mustard seeds               1/2tsp
• Cumin seeds                   1/2tsp
• Chana dal                       1/2tsp
• Salt                                 to tatse
• Chilli powder                  1/2tsp
• Turmeric powder            pinch

Method:

1. Oil the pan and heat it.
2. Add mustards,cumin,chana dal and let it splutter.
3. Then add red chilli,turmeric powder,ginger garlic paste and fry it.
4. Now add chopped potatoes,water(1/2 cup)and let cook by placing lid on the pan for 5mints.
5. Now add salt,chilli powder and stir it well.
6. Finally add the methi leaves and stir it well and let it cook until the potato tenders soft.
7. Serve hot with chapathi or puri.Good with white rice too.

Palak aloo

Ingredients:

• 1 bunch of spinach
• 12-15 Baby potatoes or 3 Big Potatoes diced into cubes
• 1 Onion sliced
• 1 " Ginger
• 5-6 garlic pods
• 6-7 green chillies
• 1/2 tsp garam masala
• 1 tsp Dhaniya powder
• 1/2 tsp Jeera powder
• 1/2 tsp jeera
• salt to taste
• 1 tsp oil

Method:

1. Blanch the spinach in the boiling water for 5-6 mins until soft,run under cold water to retain the color.Cool the spinach and run it in the mixie to a nice smooth puree.
2. Grind Sliced onions,ginger,garlic,green chillies to a fine paste in the blender.
3. Deep fry or shallow fry the baby potatoes(or diced potatoes) in an oil.
4. Heat oil in a kadai,crackle jeera and add the ground onion mixture and fry until the oil separation happens,now add all the dry masalas and salt and cook for a minute,add the spinach puree and cook for 5-7 mins on a slow flame(Do not close it with a lid which helps in retaining the color).
5. Now add the fried potatoes to it and cook for 5mints in a low flamae.
6. Serve it hot with Roti/Naan.

Tips on cutting and peeling

1. Wash vegetables before peeling or cutting to preserve the water soluble vitamins.
2. Peel vegetables as thinly as possible to preserve the minerals and vitamins.
3. Soak potatoes and eggplant after cutting, to avoid discoloration.
4. If you boil vegetables in water,do not throw the water,keep it to make gravies.
5. To avoid browning of apples after cutting, apply a little lemon juice on the cut surface.The apples will stay and look fresh for a longer time.
6. Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator.They will remain fresh for a longer time.
7. Remove the stems of green chilies while storing them .This will help them to stay fresh for long.
8. After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid yours eyes from buring.
9. Soak almonds in a cup of boiling water for 10 minutes .The skin will peel off easily.
10. Chopping vegetables can be done in different ways using a sharp knife and a wooden chopping board. Cutting on a marble slab will blunt your knives.
11. Wrap the fruits and vegetables in newspaper before refrigerating to keep them fresh for long.
12. Chopping dry fruits - Freeze them first for one hour & then dip the knife into hot water before cutting them.

Cooking for the first time

If you're cooking for someone important  never try a new recipe and a new ingredient at the same time.

Spices in a cool place

Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavor. 

Aloo star anise

Ingredients:

• 3 medium aloo (potatoes) - peeled,boiled 
• 5-6 star anise
• 2 tbsp oil 
• 1 tsp cumin seeds 
• 1 tsp salt 
• 1/2 tsp chilli powder
• 1/2 tsp turmeric powder 
• 1/4 cup yogurt-beaten smooth 
• 1 tbsp coriander leaves

Method:

1. Mash the potatoes,by holding them in your palm and closing your fists.
2. Heat oil and add the star anise and quickly turn them over and remove from oil, keep aside.They should barely get darkened.
3. In the same oil,add cumin,when it splutters,add the potato mashed and fry over high flame but just slightly. Add salt,chilli powder, turmeric and star anise.
4. Stir-fry till mixed well.Add enough water to cover the potatoes and anise,bring to a boil and simmer, till the anises get soft, but hold their shape.
5. Add the yogurt and mix well and serve the aloo star anise curry immediately garnished with coriander leaves.

Aloo with besan

Ingredients:

• Aloo boiled and peeled              4medium
• Green chillies                              4 sliced vertically
• Besan                                         1 1/2tsp
• Red chillies                                 2
• Mustard seeds                            1/2tsp
• Cumin seeds                                1/2tsp
• Curry leaves                                 1/2 sprig
• Salt                                                to taste
• Turmeric powder                          pinch

Method:

1. Heat the oil in a pan and fry mustard seeds,cumin seeds,red chillies,curry leaves and turmeric powder.
2. After they splutters add green chillies,potatoes pieces and stir and cook in a low flame for 2mints.
3. Now add 1 1/2  glass of water and salt to the aloo mixture and cook it with out stiring.More stiring makes the aloo mashed.
4. Cook for 10mints in a medium flame.
5. Finally add besan mixture(mix besan with 1/2 glass water) to the cooked aloo and cook for 5mints in a low flame.
6. Good combination for puri.

Aloo pepper fry

Ingredients:

• 2 large potatoes
• 1/2 sprig curry leaves
• 3 green chilli slices
• 2 tbsp Oil 
• 1/4 tbsp Turmeric powder 
• 1 tsp pepper powder
• 1/2 cumin powder
• 1/2 coriander powder  
• Salt To Taste
• 1 tsp cilantro chopped

Method:

1. Peel and cube the potatoes.Heat oil in a pan and add turmweric powder,green chilli slices,curry leaves and aloo (potatoes). 
2. Cook and Fry aloo in a low flame for 10mints until potato tenders soft and crispy.
3. Finally add salt and pepper powder,cumin powder,coriander powder and stir for 5mints and garnish with cilantro.
4. Can be served as a side dish.

Quick aloo fry

Ingredients:

• 2 large potatoes
• 2 tbsp Oil 
• 1/4 tbsp Turmeric powder 
• 1/2 tsp chilli powder  
• Salt To Taste

Method:

1. Peel and cube the potatoes.Heat oil in a pan and add turmweric powder and aloo (potatoes). 
2. Cook and Fry aloo in a low flame for 10mints until potato tenders soft and crispy.
3. Finally add salt and red chilli powder.
4. Can be served as a side dish for sambar and its a great combination.

Dum aloo

Ingredients:

• Baby aloo's  10
• Salt To Taste 
• Ghee or oil for deep-frying 
• 1 large Onion (finely chopped) 
• 4 tbsp tomato puree
• 1 tsp chilli powder 
• 1/2cup curd 
• 1tsp garam masala powder

Spices:

• 4 cloves 
• 4 bay leaves 
• 6 black peppercorns 
• 4 green cardamoms 
• 1 brown cardamom 
• 1piece cinnamon stick 

Paste:

• 1 large onion (chopped) 
• 6 pods garlic 
• 2"inch ginger 
• 6black peppercorns 
• 1 tsp poppy seeds
• 1 tsp cashew
• 1 tsp sesame 
• 1 tbsp coriander seeds 
• 1 tsp cumin seeds 
• 2 dry red chilies 
• 1 tsp turmeric powder 
• A pinch of ground mace 
• A pinch of ground nutmeg

Method:

1. Scrape the aloo prick all over with a fork and soak in the water with little salt for 2 hours.
2. Dry the potatoes on a cloth and heat the ghee or oil.
3. Deep fry the potatoes until golden brown.Drain and set aside.
4. Heat the measured ghee in a pan and fry onions with all the spices(above mentioned) until golden.
5. Grind the paste ingredients to a smooth paste and stir into the onions.
6. Cook for 10 minutes.Stir in the tomato puree,curd and salt,chilli powder.
7. Add the aloo and water and stir over a low heat for 5 minutes.
8. Sprinkle the dum aloo with garam masala and cook for few minutes.

Aloo dahi wale

Ingredients:

• 3 large aloo boiled and peeled 
• 1 tbsp ginger-finely sliced 
• a pinch asafoetida 
• 1 tsp cumin seeds 
• 1/2 tsp garam masala 
• 2 tsp coriander powder 
• 2 tsp salt 
• 1/2 tsp chilli powder 
• 1/2 tsp turmeric powder 
• 1/2 cup yogurt (curd) 
• 3-4 green chillies 
• 2 tbsp clarified butter 
• 1 tbsp coriander leaves-chopped

Method:

1. Break the aloo,by holding each in the palm of your hand and closing the fist. 
2. Keep these unevenly broken potatoes aside until further use.
3. Heat the ghee,add cumin and asafoetida.When the cumin splutters,add ginger and saute till slightly fried.
4. Lower the flame,add yogurt stirring vigorously until all of it is well blended.
5. Add garam masala,coriander,salt,turmeric and chilli powder.Stir a few times until well mixed,add potatoes and green chillies,turn around over high heat,until they look slightly fried.
6. Add about 2 cups water, bring the mixture to a boil, and then simmer uncovered for about 15 minutes.
7. Serve aloo dahi wale hot,garnished with coriander leaves.

Aloo gobi

Ingredients:

• 2 cups of cut cauliflower 
• 2 large potatoes
• 1/2 inch shredded ginger
• 3 tsp coriander powder 
• 1/4 tsp turmeric
• 1 tsp pepper powder
• 3 tablespoons oil
• Pinch of Asafoetida
• 1/2 tsp cumin seeds
• 2 green chilies, sliced in long pieces
• 2 bay leaves
• 1 tsp red chilli powder
• Salt to taste
• 1 tsp mango powder 
• 2 tsp of chopped cilantro 

Method:

1. In a small bowl,mix the shredded ginger,coriander powder,pepper powder,turmeric,and water to make a paste.
2. Heat the oil in a pan.
3. Add hing and cumin seeds to the oil after seeds crack add the bay leaves and green chilies and stir for a few seconds.
4. Next,add the spice paste(in the 1 step) and stir for a minute until spices start leaving the oil.
5. Add cauliflower, potatoes,water and salt,chilli powder.Mix well.Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. 
6. Make sure to stir gently every 3 to 4 minutes.
7. Lastly, add the mango powder and fresh cilantro.Mix everything and cover for a minute. 
8. Adjust the salt to your taste.
9. Serve hot.

Aloo masala

Ingredients:

• 2 large potatoes
• 1 tablespoon oil
• Pinch of Asafoetida 
• 1/2 tsp cumin seeds 
• 1/2 tsp mustard seeds 
• 1/2 tsp turmeric 
• 2 finely chopped green chilli (adjust to taste)
• salt to taste
• 1 tsp lemon juice
• 1 tsp chopped cilantro
• 1 sprig curry leaves
• Shredded carrot 2tsp
• Green peas 1/4 cup

Method:

1. Boil the potatoes until they are soft and let cool.
2. Peel and cut the potatoes in small pieces.
3. Heat the oil in a frying pan on medium high.
4. Add the cumin seeds,mustard seeds and asafoetida,curry leaves,chillies.As the seeds crack,add turmeric,potatoes,and salt.
5. Stir-fry for a few minutes and add 2 tablespoons of shredded carrots and 1/4 cup of green peas to potato mixture.
6. Add lemon juice and cilantro.
7. The potatoes should be slightly moist and not very dry.
8. Serve hot.

chicken with redchilli paste

Ingredients:

• 4 - 5 Cloves
• 1 tsp Cumin Seeds
• 12 Garlic Cloves
• 20 Red Chillies whole
• 4 Green Cardamoms
• 2 Bay Leaves
• 1 tsp Mustard Seeds
• 2 inch Cinnamon
• 1tsp coriander powder
• 1 kg Chicken
• 2 tbsp Mustard Oil
• 1/2 cup chopped Coriander Leaves 
• 1 tsp Turmeric Powder
• 1/2 cup Yogurt
• salt to taste
• Turmeric powder 1/2tsp
• Vinegar 1tsp
• Sugar   1tsp

Method:

1. Let the red Chillies soak in luke warm water.
2. Clean and wash the chicken,cut into big size pieces.
3. In a pan, heat oil.Let it cool down a bit 
4. Add cinnamon,cumin seeds,mustard seeds,green cardamom,and bay leaves till the mix splutters.
5. Add a handful of garlic. 
6. Saute it and add the soaked red chillies. 
7. Add a tsp of turmeric powder and a tsp of coriander powder. 
8. In a mixer grind it into a fine paste. 
9. Apply the prepared masala and salt to the chicken and marinate it for 2 hours. 
10. Heat up oil in a kadhai,mix in cumin seeds. When they crackle,mix in the marinated chicken and stir fry till brown on high flame heat. 
11. Add vinegar and salt and mix in sugar to caramelize. 
12. When all the moisture has evaporated,mix in beaten yogurt,mix in a little water and continue cooking on high flame heat.
13. Stir fry till all the moisture has evaporated and the chicken has cooked. 
14. Stir fry till the masala coats the chicken.Close the lid,to let the chicken soak in the flavor.
15. Serve hot after garnishing with coriander leaves. 

Pahadi chicken

Ingredients:

• Chicken 1 kg 
• Salt to taste
• Turmeric powder 1/2 tsp   
• Red chili powder 3 tsp
• Oil  3 tbsp
• Coriander seeds 1 tsp
• Ginger  3"inch
• Garlic pods 12
• Black pepper corns 1 tsp
• Cloves 5-6
• Cinnamon 3 sticks          
• Fennel seeds 1 tsp
• Chopped spring onions 1 cup
• Fresh Coriander (chopped)
• Black Cardamom 2    
• Green Cardamom 2
• Chopped onion 1
• Yogurt 1/2 cup
• Tamarind extracts 1 tbsp
• Milk 1/2 cup

Method:
Quick Marination for chicken:
Season the chicken with salt,turmeric and red chilli powder.
Mix it well and let it sit aside or atleast 4 hours.
Gravy Preparation:

1. In a pan add oil,coriander seeds,ginger,garlic,black cardamom,pepper corns,cloves,cinnamon,fennel seeds,chopped green onions and coriander
2. Now add salt,chilli powder and turmeric
3. Grind the masala in a mixer to a fine paste.
4. Now in a pan shallow fry the chicken
5. In another pan add oil,green cardamom,cinnamon,chopped onion and the green masala paste.
6. Add little water for the gravy and add tamarind extract and chicken
7. For the sourness and tenderness of the chicken add yogurt and milk.
8. Now add very small quantity of water and cover it with the lid
9. When oil starts rising to the top,its time to add spring onions
10. Serve hot.

Chicken skewers

Ingredients:
For chicken marinate:

• 1 boneless chicken - diced 
• 1 tbsp oil 
• 2 tbsp Soya sauce 
• 1 tbsp sugar 
• 4-5 tsp lemon juice 
• 2 tsp crushed garlic 
• salt  to taste 
• pepper to taste 
• skewers 

Peanut butter:

• 1 large onion 
• 1 pod of garlic 
• 4-5 red chillies 
• 2 tbsp oil 
• 1 cup peanut butter
• 2-3 tbsp lemon juice 
• 1- 2 tbsp sugar 
• salt - to taste 
• 1 jug of water 

For basting sauce: 

• 4 tbsp peanut sauce 
• 3 tbsp soya sauce 
• 2 tbsp oil

Method:
For chicken marinate:

1. Marinate the chicken for at least two hours. 
2. Then pierce 4-5 pieces of chicken per skewer. 

For peanut sauce:

1. Grind the onion,chillies and garlic together. 
2. Heat oil in a pan and saute the onion paste for some time. 
3. Mix in the peanut butter, add salt and sugar and stir.Pour in water and cook until you get a smooth sauce. Add lemon juice and switch off the gas.

For basting sauce: 

1. Mix the peanut sauce with the oil and soya sauce. 
2. Now Pan grill the chicken.When done, cover it with the basting sauce. 
3. Let it cook for some time. 
4. Serve hot with peanut sauce.

Chicken 65

Ingredients:

• Chicken breasts (cut into strips) 4
• Ginger paste 1 tsp
• Garlic paste 1 tsp
• Salt to taste
• Turmeric powder 1 tsp
• Red chili powder 3 tsp
• Coriander powder 1 tsp
• Cumin powder 1 1/2tsp
• Oil 1 cup
• Mustard seeds 1tsp
• Maida 2 tbsp
• Corn flour 1 tbsp
• Egg 1
• Soda 500 ml
• Red chilli 4
• Mustard seeds 1 tsp
• Curry leaves 6-7

Method:
Marination:

1. In chicken strips add ginger garlic paste,salt,turmeric,red chilli powder,salt,cumin powder,coriander powder and oil for binding.
2. Mix well and put it in fridge for whole night.
3. Now add one egg and soda,corn flour,maida for batter.
4. Put the batter in fridge for 30 minutes.
5. Pour the batter onto the chicken strips.
6. Then deep fry them.
7. Add oil in a tadka pan and add chillies,mustard seeds,curry leaves and sea salt.
8. Pour it on the deep fried chicken.
9. Serve hot.

Sweet and spicy chicken lollipops

Ingredients:

• Red chillies 8
• Ginger   2"inch
• Garlic pods 6
• Green Chilies 2
• Cumin Seeds 1 tsp
• Fennel 1 tsp
• Black Pepper 1 tsp
• Cinnamon 1 stick
• Cloves 10
• White Pepper 1 tsp
• Few Curry Leaves
• Fresh Coriander  
• Turmeric Powder 1 tsp
• Sea Salt
• Oil      3tsp
• chicken Lollipops 6
• Red Chili Powder 1 tsp
• Mustard Seeds 1 tsp
• Onion 1/2
• Tamarind Extract 3 tsp
• Jaggery   1tsp
• Sugar 1/2tsp
• Water
• Lime 1/2

Method:

1. In a pan,dry roast red chillies,ginger,garlic,green chilies,cumin seeds,fennel,black pepper,cinnamon,cloves,white pepper,fresh coriander.
2. Pound them in mixer and blend them.
3. Transfer the mix into a bowl
4. In a bowl,add the lollipops,turmeric powder,red chilli powder,salt and oil
5. Mix them well.In a pan fry the lollipop with little bit of sugar

For base:

1. Add refined oil in the pan followed with mustard seeds,few curry leaves,onions.
2. Add tamarind extract,jaggery and water.Mix them well
3. Add the lollipop into the base and saute them well together and cover the top
4. Add little lime
5. Serve hot.

Tandoori chicken

Ingredients:

• 8 large Chicken breast with skin
• 1 bay leaf
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1/2 inch cinnamon
• 1 black cardamom
• 3 green cardamoms
• 1/2 tsp peppercorns
• Chaat masala
• Grated nutmeg
• 1 Cup yogurt
• Lime juice
• 1/2 tsp turmeric powder
• 1/2 tsp dry mango powder
• Salt to taste
• 3 tsp red chilly powder
• Oil to baste

For the Tandoori Paste:

• 5 tsp red chilli paste 
• 4 tsp Ginger and garlic paste

Method:

1. Make slits in the flesh of the chicken pieces and rub lime juice and salt over them.Keep aside for half an hour.
2. In a pan,dry roast 1 cinnamon stick,10 - 12 peppercorns,3green cardamom,1brown cardamom,1 tbsp coriander seed,1 tsp cumin seeds,4 - 5 clove,3/4th tsp of turmeric,bay leaf,nutmeg.
3. In a mixer,pound the roasted masala till it becomes of a powdery texture.
4. Mix the paste(tandoori paste) together and add the roasted masala in this paste mixture. 
5. Add salt,chilli powder,curd and mix well. 
6. In a large bowl,add the chicken and apply a tsp each of the marinate on the chicken pieces.Be sure to rub the masala both over and under the skin.Mix the pieces well.
7. Preheat the oven and add the tandoori chicken on the grill to get a char grilled effect.  
8. Turn it over after 10 minutes.  
9. With the help of a braising brush,baste the oil on the chicken
10. Once the chicken gets a charred color,check to see if it's done. 
11. The chicken will be done,if the juices are running through. 
12. Remove to a serving dish and let the chicken rest for 5 minutes.Squeeze over some lime juice and dry mango powder and serve hot.

Himachal grilled chicken

Ingredients:

• 4 chopped onions
• 4-5 tbsps vinegar
• 2 slit green chilli
• 4 chicken legs

For the Marinate:

• 7-8 cloves
• 1/2 tsp black peppercorns
• 1/2 stick cinnamon
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 inch ginger
• 7-8 pods of garlic
• 4 slit green chillies
• Few mint leaves
• 1 tsp turmeric powder
• 1/2 tsp jaggery
• Juice of 1/2 a lime
• 2 tsps ghee
• 4tsp oil
• salt to taste
• 3tsp chilli powder

Method:

1. Put the chopped onions and 2 green chilli in a bowl with the vinegar and set aside.
2. Make slits on the chicken legs.
3. Dry roast the spices in a pan.
4. Put the spices in a mortar and pestle and grind into a nice powder.
5. Dry roast the ginger,garlic and green chillies.
6. Mix this in with the powder and grind into a nice paste.
7. Add some mint leaves,jaggery and juice of 1/2 a lime to this spice paste along salt and chilli powder.
8. Pour a few teaspoons of ghee onto the chicken and rub in the marinate. Put into the fridge for whole night.Then bring the chicken to room temperature.
9. Heat a kadai with some oil and fry the chicken on a high flame till nicely colored, turn down the heat and fry gently,until it's a nice golden brown colour.
10. Baste with ghee/butter and lime juice and cook till the chicken is tender and cooked perfectly.
11. Serve hot with the onion green chilli vinegar sauce.

Shahi pasanda

Ingredients:

• 1Lb chicken breast
• 1 brown onion
• Fist full cashew nuts
• 3tsp sesame seeds
• 1 bunch fresh mint
• 2 cups yogurt 
• 5tsp desi ghee
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp white pepper powder
• 1 tsp dry ginger powder
• 1 tsp garam masala powder
• 1 tsp cumin seeds
• 2 tsp red chilli powder
• Salt to taste
• 1 tsp mustard seeds
• 1 tsp onion seeds
• 3 tomatoes,chopped
• 1/2 cup cream cheese

For Garnish:

• 2tsp fried sesame

Method:

1. Wash the chicken and cut each breast into 4 slices, horizontally.
2. Boil brown onion, cashew, sesame seeds and fresh mint and when cool,grind it with yoghurt to a paste.
3. Now take a pot.Saute ginger paste,garlic paste along cumin seeds,mustard,onion seeds in ghee and add the remaining spices(white pepper power,dry ginger powder,garam masala powder,red chilli powder,Salt to taste)tomatoes and the yogurt paste.
4. Then put the breast and cook. Leave it on steam for 15 minutes.
5. Also add cream cheese while finishing.Do not cook it much.
6. Then take the breasts out and garnish with sesame.

Achari Murg

Ingredients:

• 1 kg whole roast chicken,cut into pieces

For the Marination: 

• 3 tbsp ginger garlic paste 
• 2 tsp. cumin powder
• 2 tsp. Coriander powder
• 5 tsp. red chilli powder
• Salt  to taste
• 6 lemons - extract the juice
• 2 tsp dry mango powder
• 1 tsp white pepper
• 4 green chillies 
• Handful of curry leaves.

For the tadka:    

• 1 & 1/2 tsp. zeera (cumin) seeds
• 1 tsp. mustard seeds
• 1 tsp. methi (fenugreek) seeds
• 6 whole dry red chillies
• 1/2 cup oil
• Cilantro garnishing

Method:

1. Grind red chilly powder,4 sliced green chillies,white pepper,curry leaves and salt till it becomes of a coarse paste.
2. Marinate the chicken by mixing this masala. Add dry mango powder and mix well. Keep it aside. 
3. In a pan, heat the oil and add red chillies, cumin seeds, mustard seeds,and fenugreek seeds
4. When the chillies turn dark, add the chicken in this mixture and cover the pan with a lid. Cook on a high flame for 10 minutes. 
5. Add 1/2 glass water and mix well. 
6. Turn the pieces after 10mins. Once they are brown, turn flame to medium; cover and cook
7. Gently until done and the water has dried. 
8. Garnish with coriander leaves and serve hot. 

Chicken in wine

Ingredients:

• 1 kg chicken-boneless,cooked and diced 
• 1 cup milk 
• 1 cup cream 
• 2 tbsp all purpose flour
• 2 tsp butter 
• 1 tsp salt 
• 1 tsp chilli powder  or black pepper powder
• 2 tbsp white wine

Method:

1. Mix the butter into the all purpose flour and keep aside. 
2. Heat the milk and cream,bring to a boil and add the all purpose flour mixture. 
3. Add the chicken, salt and chilli powder 
4. Simmer for a minute or so. 
5. Add the wine and cook for 5mints in a simmer and serve hot.

Chicken drumsticks

Ingredients:

• 6 chicken drumsticks
• 3 tsp ginger & garlic paste
• 5tsp chilli powder
• 1tsp coriander powder
• 1tsp cumin powder
• 1tsp garam masala powder
• 6 tsp lemon juice
• 1/2 turmeric powder
• 2 tsp oil
• Salt to taste

Method:

1. Make slits in the chicken and keep aside.
2. In a blow mix together ginger garlic paste,salt,turmeric,lemon juice,chilli powder,coriander powder,cumin powder,garam masala powder to paste.
3. Marinate the chicken with the paste,making sure that the paste enters inside the slits of the chicken. 
4. Set aside in a fridge for whole night.
5. Preheat the oven 450 and place the marinated chicken on a try and insert the tray in to the oven.
6. Bake in the preheated oven for 20 minutes,then turn pieces over and bake for another 20 minutes. 
7. Remove from oven and serve hot.

Chilli chicken

Ingredients:

• 1cup chicken(boneless)
• 1cup onion(chopped)
• 2tbsp ginger paste
• 2tbsp garlic paste
• 1tsp soya sauce
• 1tsp green chilli sauce
• 1capsicum(julienne)
• 5 to 6 chillies(julienne)
• Salt and pepper to taste
• 2 tbsp oil
• 1/2tsp sugar

Method:

1. Heat oil in a pan. Add onions, garlic and ginger paste. Fry till they are cooked.
2. Add chicken chunks and stir well.Add sugar,soya sauce,salt,pepper,green chilli sauce,chillies and capsicum.
3. Cook for a minute and serve.

Stuffed bittergourd with raw mango

Ingredients:

• 500gm bittergourd
• 500gm raw mango
• 1/4cup    cumin powder
• 1tsp          fennel powder
• 1/4cup     coriander powder
• salt        to taste
• 1/4       chilli powder
• vegetable oil

Method:

1. Peel the bittergourd.
2. Don't throw peeled skin - keep it aside putting salt in it.
3. Put salt in bittergourd also and keep it aside for 10 minutes.
4. Grate the raw mango, fry it with all the masala powder and the upper peel of bittergourd. 
5. Take it out. Fill the filling inside the bittergourd and fry it in oil on untill it's cooked.

Chicken channa dal

Ingredients:

• Chicken             1kg 
• Sweet yogurt        3cups 
• Channa dal          1 cup 
• Garlic cloves       10-12 
• Sliced onions       3 medium
• Salt                to taste 
• chilli powder     3tsp
• Cinnamon        1stick
• Cloves              4
• Ginger garlic paste 1tsp
• Vegetable oil       1/2cup

Method:

1. First of all marinate the chicken pieces in 2 cups of yogurt and salt and while it is marinating wash and boil the channa dal till it becomes very soft and then blend it well in a blender without adding any salt.
2. Now in a kadai take some vegetable oil and fry the marinated chicken pieces till they turn golden brown and then take them out in some kitchen towels to drain the excess oil. 
3. Then fry cinnamon,cloves,ginger garlic paste, the sliced onions till they turn golden and once they turn golden add the chicken pieces,chilli powder to the onions and fry them for some time.
4. Now add the remaining sweet yogurt and salt to the chicken pieces and mix it well and lower the gas flame and cover it and let it cook till the chicken is tender and cooked through.
5. Once the chicken is well cooked add the blended channa dal and stir it once or twice till the chicken is well coated with the channa dal and let it cook for some time.Add water if its too thick. 
6. Then when the excess water has evaporated add the crushed or grated garlic cloves, give it a stir and remove from the fire.

Chicken in Rum

Ingredients:

• Chicken            1kg 
• Rum                1/2cup 
• Lemon Juice        2tbsps 
• Chilli sauce 1/2tsp 
• Salt       to taste
• Pepper    5tsps
• Oil 4tsps
• Butter 4tsps 
• Chopped Garlic 6

Method:

1. Rub the chicken pieces in salt and pepper and set aside.
2. Now melt butter and oil in a pan and fry the chicken pieces until brown. 
3. Then add chopped garlic and fry till golden.
4. Lower the heat and add 1/4 cup rum,chilli sauce,lemon juice.
5. Cook on low heat till the chicken is tender.
6. Before serving add the remaining 1/4cup of rum and cook for 2-3 minutes more. 

Caramel custard

Ingredients:

• Sugar                1/2 cup 
• Milk                 1/2 litre 
• Custard Powder (Vanilla flavored)     4 tablespoons 
• Vanilla Essence                       1/2 teaspoon 
• Chocolate                            3 teaspoons (powdered)

Method:

1. Caramelize 5tsp of sugar in a non stick pan with 1 tablespoon of water. 
2. Boil on a low flame for ten minutes till the sugar turns into golden brown and cool. 
3. Mix custard powder with 6tsp cold milk (little) and keep it aside.
4. Boil milk and add sugar. Reduce the flame. 
5. Now add the custard milk mixture to the boiling milk. Cook for 5 minutes till it thickens. 
6. Now add vanilla essence and remove from fire. In a separate bowl, add the caramelized sugar first. 
7. On the caramelized sugar, add the custard mixture and add the chocolate powder on the top. 
8. Cool it and refrigerate for 1 hour.