Crispy banana fry

Ingredients:


Raw plantain 3(peel and slice them very finely)
Green chilies 5-7(slitted length wise)
Oil(for deep frying)
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Dry red chilies 4
Curry leaves 5
Red chili powder 2 tsp
Salt
Turmeric powder pinch
Coriander powder 1/2 tsp
Garam masala powder 1/2 tsp

Method:


Heat oil in a kadai.(for deep frying)
Deep fry around 10 to 15 slices a batch.(don't crowd the oil).
With spatula flip over the slices carefully till they are golden brown.
Place a paper napkin on a plate. Remove the chips and drain on paper napkin. So that excess oil will be sucked.
Now take another kadai, heat 2-3 tsp of oil.
Add mustard seeds, cumin seeds, bengal gram, curry leaves, turmeric powder and saute for few minutes.
Now add slitted green chillies and saute for 2 minutes.
Add roasted banana pieces in that and add salt, red chili powder, garam masala and coriander powder.
Stir well and serve with sambhar, rasam..........

Beerakaya, tomato noorudu pachadi/Ridge guard & Tomato pickle

Ingredients:


Ridge guard/Beerakayalu 3(medium)
Tomatoes 3
Green chilies 7-9
Curry leaves 5
Mustard seeds 1 tsp
Cumin seeds 1tsp
Bengal gram 2 tsp
Hing/asafoetida  pinch
Turmeric powder pinch
Tamarind paste 2 tsp
Salt
Oil 4-5 tbsp

Method:

Peel and chop the ridge guard.
Cut the tomato pieces and green chilies.
Take a kadai, heat oil and add chopped vegetables.
Cook till the water evaporates.
Let it be cooled for some time.
Grind this using mortar and pestle.
Now mix tamarind paste and salt. mix well.
For tempering heat oil in a kadai and add mustard seeds, cumin seeds, hing, turmeric powder and curry leaves. Saute well.
Add this tempering to the above paste.
Serve this with rice and ghee.

Mullakaya tomato iguru

Ingredients:


Drumsticks 6-9(chopped)
Tomatoes 4
Onions 1 cup(chopped)
Green chilies 4
Tamarind pulp 2-3tbsp
Oil 4-5 tbsp
Salt
Red chili powder
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Bengal gram 1 tsp
Turmeric powder pinch
Curry leaves 6-8
Coriander leaves 1/4rth cup


Method:


Keep a heavy bottomed kadai.
Heat oil and add mustard seeds, cumin seeds, bengal gram, turmeric powder and curry leaves. Saute well.
Now add onions and saute for 5 minutes.
Next add drumstick pieces and cook till they are done.
Add chopped tomato pieces, keep lid and cook for 5-10 minutes.
Take a small bowl, mix tamarind pulp with 1/2 glass of water and pour it in the curry and cook for few minutes.
Finally add salt, red chili powder and coriander leaves

Strawberry Muffins.........

Ingredients:


All purpose flour 2 cups
Baking powder 1 1/2 tsp
Baking soda 1 tsp
Milk 1/2 cup
Strawberry puree 3/4rth cup
Butter 1/2 cup
Eggs 2
Sugar powder 1cup
Vanilla essence 2-3 drops



Method:


Beat eggs with beater.
Chop the strawberries and make a thick puree(don't use water).
Now melt the butter and add in the eggs mixture.
In a separate bowl mix baking powder, baking soda, flour and sieve it.
Slowly add the sieved flour in eggs mixture. Mix icing sugar as well.
Stir well, make sure that there are no lumps.
Finally add the puree, vanilla essence and milk in the above mixture.(if the batter is too thick only )
Now preheat the muffin maker.
Meanwhile fill the muffin cups, make sure that spoon the batter into muffin cups till 1/2 fulls.

Bake for about 10-12 minutes or check it with tooth pick. If it comes clean then muffins are ready.
Leave for 2-3 minutes.
Serve warm or at room temperature.

Chicken Moghalai......

Ingredients:


Boneless chicken 1/2kg
Onion paste 1/2 cup
Tomato puree 3/4rth cup
Cashew paste 1/2 cup
Ginger garlic paste 2 tbsp
Salt
Red chili powder
Coriander powder 1 tsp
Garam masala powder 1 tsp
Salted Butter/Cooking butter 3-4 tbsp
Kasturi methi 1 tsp(optional)
Turmeric powder pinch
Coriander leaves 1/2 cup

Method:


Wash the chicken and keep aside.
Place a deep kadai and heat butter.
Add onion paste and ginger garlic paste and cook for 5-10 minutes.
Now add chicken, little salt, turmeric powder. Cover and cook this for 15- 20 minutes.
Next  mix the tomato puree, cashew nut paste and again cover and cook this for another few minutes.
Finally add all masala powders and salt.
Add some more butter if you required.
Garnish this with coriander leaves.

Salmon Fish Fry

Ingredients:


Salmon Fish 1/2 kg
Ginger-garlic paste 2-3 tsp
Salt
Red chili Powder 3-4 tsp
Coriander Powder 1/2 tsp
Garam masala powder 1/2 tsp
Oil 2 tsp
Cumin seeds powder 1/2tsp
Turmeric powder 1/2 tbsp
Lemon juice 4-5 tsp
Green chilies 4-5
Cashew nuts 5-6
Mint leaves 3 tbsp
Coriander leaves 1/4rth cup

Method:


Clean the fish with turmeric powder and salt thoroughly.
Now take one empty bowl, add ginger garlic paste, salt, turmeric powder, red chili powder, garam masala powder, coriander powder, cumin seeds powder, oil and lime juice. Mix well.
Apply this mixture to cleaned fish pieces.

Cover the bowl with foil or with plate and place this in fridge for an hour.
Heat oil on tawa and place marinated fish pieces carefully.
Fry the pieces for 5-10 minutes and turn around carefully by using  two spatulas and fry for another 10 minutes.
Place the fried pieces in plate carefully.
On the same tawa add some more oil and roast cashew nuts and green chilies.
Garnish the fish with coriander leaves, roasted chilies, cashew nuts and mint leaves.

Coriander rice/kothmeera rice/Dhaniya rice

Ingredients:


Coriander leaves (chopped) 1cup
Green chilies 6-7
Basmathi rice/Long grain rice 1 1/2 cup
Ginger-garlic paste 2tsp
Shahjeera 1tsp
Onions 2(medium)
Bay leaves 2
Cashews 7-8
Ghee/Butter/Oil 4-5 tbsp
Star anise 1/2
Cloves 2
Cardamom 2
Cinnamon 1"
Lemon juice 2 tsp
Turmeric powder pinch
Salt


Method:


Wash the coriander leaves and green chilies.

Paste the leaves and chilies using some water and salt.
Heat ghee in a kadai.
Add all the spices. Saute for few minutes.
Later add sliced onions, ginger-garlic paste and turmeric powder.
When onions get transparent add the coriander and green chili paste.
Cook this, till the paste leaves raw smell.
Now wash the rice and keep aside.
Mix the paste, salt and lime juice in rice and cook for 20 minutes in pressure cooker or in electric cooker.
Serve this with raita.................