Frankie......

Ingredients:


For Dough:

All-Purpose flour 1 cup
Wheat flour 1/2 cup
Salt
Oil
Water

Curry:

Chicken 1/2 cup(1" pieces)
Capsicum 1/4rth cup
Carrot 1/2 cup
Chopped onions 1/2 cup
Chopped green chilies 3 tbsp
Grated ginger 1 tbsp
Chopped garlic 1Tbsp
Tomato ketchup 2 tsp
Olive oil 3-4 tbsp
Cumin seeds 1/2 tsp
Salt
Red chilli powder 1 tsp
Coriander powder 1 tsp
Garam masala Powder 1/2 tsp
Lemon juice
Eggs 2

Method:

Mix all the flours, salt and oil. Knead well with water and keep it a side by covering it with a wet cloth.
Now take one kadai and heat olive oil in it.
Add cumin seeds, turmeric powder and grated ginger and saute for 2 minutes.
Next add the chopped onions, chilies, carrot, chopped garlic and saute for 5 minutes.
Clean the chicken and add it in the above mixture.
Saute for few minutes.
Finally add tomato ketchup, salt, red chili powder, coriander powder, garam masala and chopped capsicum pieces and saute well.
Finally squeeze half lemon juice in the mixture.

Now divide the dough into 10 portions.
Make them into a soft balls and roll it using plain flour.
After rolling all the balls now heat a tawa.
Place one roti on tawa and roast it for not more than 1 1/2minute.(two sides)
Roast all the rotis in the above procedure.
Take a small bowl and beat eggs by adding a pinch of salt and red chili powder.
And take some raw chopped onions.
Now again heat the tawa, place one roti and spread 1/2 tsp of oil and 2 tsp of egg mixture.
Turn the roti to other side after spreading and roast it till the egg mixture cooks.
Take this roti onto a plate and keep the curry mixture and raw onions in the middle of the roti and fold the roti edges into middle.
Repeat the above procedure for all rotis.
Handle this with foil or tissues.
Tastes good with tomato sauce.


(NOTE: YOU CAN ALSO USE BUTTER INSTEAD OF OIL)

Rasgulla

Ingredients:


Milk 1/2 lt
Sugar 1/2 cup
Cardamom powder 1/2 tsp
Water 1 3/4rth cup
Saffron pinch
Vinegar 1/2 tsp

Method:


Boil milk in a heavy bottomed pan and after boiling add vinegar and wait till it curdles.
After curdling drain the water and take the cottage cheese/chenna in a muslin cloth or in a soft and light cotton cloth.
Hang it for 20 minutes.
After 20 minutes take this cheese and knead well for 3-4 minutes.
Meanwhile take a pressure cooker. Add 1/2 cup of sugar, 1 3/4rth cup of water and boil for 10 minutes. Add cardamom powder and saffron water.(soak saffron in 1 tbsp of warm water)
Now divide the cheese into 10 portions.
Make them into soft balls using your palms.(should be handled gently)
Keep the balls into sugar syrup carefully (as they are very delicate to handle )and close the lid and cook till you get one whistle.
Continue for 3 more minutes in low flame.
Now off the flame and wait till the pressure lost.
Serve chill.


(NOTE: WE CAN ALSO ADD LEMON JUICE INSTEAD OF VINEGAR. FOR THIS WE NEED HALF LEMON)

Venn Pongal

Ingredients:


Rice 1 cup
Moong dal 1/4rth cup
Grated ginger 2 tsp
Turmeric powder pinch
Asafoetida pinch
Salt
Black pepper balls 5
Ghee 1/2 cup
Cumin seeds 2 tsp
Dry red chilies 2-3
Curry leaves 5-6
Cashew nuts 6-8


Method:


Soak rice and dal (both together) for 1/2 hr.
Cook rice and dal by adding 3 cups of water and sufficient salt.
For tempering heat ghee in a kadai and add cumin seeds, asafoetida, dry red chillies, curry leaves, turmeric powder, cashew nuts, Black pepper balls and grated ginger. Saute for few minutes.
Mash the cooked rice.
Now add this tempering to cooked rice and dal..
Serve with sambhar, raita..........

Mutton Dhum Biryani

Ingredients:


Mutton 1kg
Green chilies 15
Basmati rice 2cups
Onions 3(medium)
Desicated coconut powder 2tsp
Ginger garlic paste 2 tbsp
Garam masala 1tsp
Oil/ Ghee 1/4rth cup
Coriander powder 2 tbsp
Mint leaves 1/2 cup
Coriander leaves 1/2 cup
Curd 1/2 cup
Red chilli powder 2 tbsp
Shazeera 1tsp
Cinnamon 2"
Cardamoms 2-3
Cloves 2
Bay leaves 2
Anise 1
Saffron 1tsp



Method:


Wash the rice and keep aside.
Mix curd, oil, salt, red chilli powder, green chilies, mint leaves, desicated coconut, loose spices, ginger garlic paste and roasted onions, mix well and soak mutton in this mixture for 30 minutes.
Now  boil 10 cups of water in a vessel. After boiling add washed rice to it.
Add salt according to your taste and also 1/2 tsp of shajeera.
Here we take 40% of cooked rice in one bowl and 80% of cooked rice in another bowl by using rice drainer, this is used to avoid over coking of rice on the above layer of mutton.
Take a heavy bottomed aluminium vessel and add soaked mutton as bottom layer.
On top of that add 40% cooked rice.
Next cover the rice with roasted onions, mint leaves, coriander leaves, coriander powder and garam masala.
Now cover this with 80% cooked rice.
Soak the saffron in 2 tbsp of warm milk and pour it on top layer of rice.
And keep the lid and cover the edges with dough or aluminium coil.
First cook this in high flame for 5 minutes and next shift this vessel on tawa and cook for 40-50 minutes.
Tastes good with mirchi ka salan and dahi chutney.

Tamarind Rice.......

Ingredients:


Tamarind pulp 3 tbsp
Unboiled rice 1 1/2 cup
Green chillies 4-5
Grated ginger 2tsp
Cashew nuts 6-7
Asafoetida pinch
Salt
Mustard seeds 1 tsp
Bengal gram 2 tbsp
Slitted black gram 1 tbsp
Dry red chilies 4-5
Ground nuts 2 tbsp
Curry leaves 1/2 cup
Turmeric powder 1/4rth tsp
Oil 1/4rth cup

Method:


Boil the rice and dry it in flat bottomed vessel.
Heat oil in a kadai, and then add mustard seeds, bengal gram and saute for few minutes.
Next add dry red chilies, cashew nuts, green chilies, asafoetida, curry leaves, turmeric and grated ginger and saute for 3-4 minutes.
Finally add ground nuts and after 2-3 minutes add tamarind pulp and saute for 1min.
Add salt and one tbspn of oil to the boiled rice.
Next add the tempering in rice and mix well.




Tamarind pulp:


Tamarind 1/2 kg
Water
Salt

Preparation:


Take 1/2 kg tamarind and deseed it.
Now take one heavy bottomed vessel and pour the water till the tamarind covers.
Cook for 10-15 minutes.
Let it be cooled for 1hr and grind it by adding some salt.

YOU CAN ALSO STORE THIS TAMARIND PULP IN REFRIGERATOR AND CAN ALSO USE IN OTHER RECIPES.............................

Tangy Fish Curry

Ingredients:


Fish 1kg
Onions 3(medium)
Green chilies 5-6
Ginger garlic paste 1 1/2 tsp
Tamarind pulp 1/4 rth  cup
Cumin powder 1/2 tsp
Garam masala pinch
Coriander powder 1-2 tbsp
Turmeric powder 1/2tsp
Dry red chilies 3
Salt
Red chilipowder
Coriander leaves 1/2 cup
Curry leaves 1/4rth cup

Method:


Wash the fish with rock slat and turmeric powder and keep aside.
Now take one heavy flat bottomed pan and heat oil.
Add dry red chillies, turmeric powder and curry leaves.
Next add ginger garlic paste, chopped onions and green chillies.
Saute them for few minutes.
Add the tamarind pulp and add some water(not more than 1/2-1 cup).
Add sufficient salt, red chili powder to it and bring to a boiling point.
Now keep the fish pieces in tamarind pulp carefully.
Don't saute them because fish pieces might break, just cover the pan with lid for 5 minutes.
Finally add some coriander powder and garnish with coriander leaves.



NOTE: YOU CAN ALSO ADD SOME LOOSE SPICES AT TEMPERING STAGE

Spinach dal with shallots and raw mango pulp

Ingredients:


Spinach 2 cups
Shallots 2cups
Raw mango pulp 3 tsp
Green chilies 6-7
Toor dal 1 cup
Mustard seeds 2tsp
Cumin seeds 2 tsp
Asafoetida pinch
Dry red chilies 4
Curry leaves 5-6
Crushed garlic 4
Salt
Red chili powder 4-5tsp
Turmeric powder 1/4rth tsp
Oil 3tsp
Ghee 3 tsp


Method:

Soak the dal for half an hour in 2cups of water
After 1/2 hr add the shallots, green chillies, chopped spinach and keep it in pressure cooker and cook for 5 whistles.
Heat ghee and oil in a kadai. Add mustard seeds, dry red chilies, cumin seeds, curry leaves, crushed garlic, asafoetida and saute for few minutes.
Next add raw mango pulp and saute for 2-3 minutes.
Add the dal mixture in the tempering and mix well. Add salt, red chili powder according to your taste.

Cheese Omlette........

Ingredients:


Eggs 2
Onions 1/2 cup
Green chilies 4
Tomato 1
Cheese 2 slices
Salt
Red chili powder 2 tsp
Milk 2 tsp


Method:


Take a bowl break the two eggs and whisk them.
Add chopped onions, green chilies, chopped tomatoes, salt and red chili powder. Mix well.
Now take one 8", flat bottom tawa, spread some cheese on it.
Spread the egg mixture on tawa and keep one complete cheese slice on the omlette, cover it with lid.
Keep the flame in low, wait till the omlette cooks.
Turn another side, (no need to keep the lid) and cook for 2mins.
Keep 2" cheese on the omlette before serving.

Vegetable dosa

Ingredients:

Black gram 1 cup

Rice flour 2 cups

Bengal gram 1 tbsp

Fenugreek seeds ½ tsp

Finely chopped onions 1 cup

Finely chopped green chilies 5-6

Finely chopped coriander leaves 1/4rth cup

Grated carrot 1/4rth cup

Finely chopped curry leaves

Cumin seeds 1 tsp

Grated ginger 2 tbsp

Oil 2tsp

Method:

Soak the black gram, Bengal gram, fenugreek seeds for 4-5 hours.

Grind all those and make a fine batter. And now mix the rice flour in the dosa batter. This should be fermented for overnight.

Heat oil in kadai. Add cumin seeds, grated ginger, grated carrot, onions, green chilies, curry leaves and sauté for 2minutes.

Heat the tawa, add required salt and water in the batter.

Pour the batter on the tawa, spread evenly and thinly. Sprinkle the oil on the edges of dosa.

Place the onion mixture on the half of the dosa and fold the dosa.

Now the dosa is ready to eat.

Note:

1. For rice flour soak the rice overnight in water and next day morning drain all the water and make it as fine flour. This gives you a best crispy dosas.
2. Bengal gram and fenugreek seeds will gives you the best color for dosa.
3. Groundnut chutney, coconut chutney, onion chutney, sambhar are best dosa combinations.  

Eggs in tomato gravy

Ingredients:

Tomatoes 7-8

Boiled Eggs 4

Onions ½ cup

Green chilies 5-6

Ginger garlic paste 1tsp

Oil 4 tbsp

Mustard seeds ½ tsp

Cumin seeds ½ tsp

Crushed garlic 1tsp

Curry leaves 5

Turmeric powder pinch

Coriander powder 1 tsp

Salt

Red chili powder 4 tsp

Coriander leaves 1/4rth cup

Method:

Chop the tomatoes into 1/2 inch size.

Now heat oil in a kadai and add mustard seeds, cumin seeds, Bengal gram, dry red chilies, ginger garlic paste and sauté for 2-3 minutes.

Add the chopped onions and green chilies and sauté till the onions are transparent.

Next add the finely chopped tomatoes and sprinkle salt and cover it with a lid and cook for 10 minutes.

Check whether the tomatoes are cooked or not. If not, cook for another 5 minutes by keeping lid.

Finally add salt, red chili powder, coriander powder and mix well.

Cut the boiled eggs in length wise and add them in tomato gravy.

Mix well and garnish with fresh coriander leaves.

Note: You can also add some water and coriander powder if you want more gravy.

leafy moong dal

Ingredients:

Split moong dal 1 cup

Methi leaves/ fenugreek leaves 1 cup

Grated fresh coconut ½ cup

Oil 4 tbsp

Onions ½ cup

Green chilies 4-5

Mustard seeds ½ tsp

Cumin seeds ½ tsp

Bengal gram 2 tsp

Crushed garlic 1 tsp

Curry leaves 4-5

Dry red chilies 3

Coriander leaves

Masala:

Garlic 4-5 cloves

Cumin seeds 1 tsp

Method:

Soak the moong dal for ½ hour.

Heat oil in a kadai and add mustard seeds, cumin seeds, dry red chilies, Bengal gram, crushed garlic and sauté for few minutes.

Now add curry leaves, chopped onions, and green chilies.

Wash the methi leaves and chop them.

Add chopped methi leaves in kadai and sauté for 10 mins.

Next add the soaked split moong dal, grated coconut, salt, red chili powder, turmeric powder, mix well.

Crush the garlic and cumin seeds well and add it into the curry and sauté for few minutes.

Finally garnish with coriander leaves.

Chekra Pongali

Ingredients:


Rice 1 cup
Lentils/Moong Dal/Split yellow moong dal1/4rth cup
Ghee 1/2 cup
Cashew nuts 1/2 cup
Desiccated coconut (chop them into small pieces) 3/4rth cup
Sugar 1 1/2 cup
Camphor/ thinee karpuram pinch
Cardamom powder 1 tspn

Method:


Soak the moong dal and rice for 15 minutues.
Next boil 4 cups of water in a heavy bottomed vessel., add 1 tsp of ghee in it.
Add the soaked rice and moong dal in boiling water and cook .
Meanwhile take a 5 inch flat bottom deep side pan, heat ghee , roast the cashew nuts and desiccated coconut pieces. Take the roasted nuts in a separate plate.
Now add sugar in the cooked rice,  stir well till the sugar syrup gets the one thread consistency. In between you need to add ghee  in shifts.
Pour all the leftover ghee in rice and stir well.
Finally add the cardamom powder, camphor, cashew nuts and coconut pieces.

Veg-poha

Ingredients:

Rice flakes 2 cups

Onions 1/2 cup

Green chilies 5

Curry leaves 1/4rth cup

Grated ginger 1tspn

Grated carrot 4 tbsp

Mustard seeds 1 tsp

Bengal gram 2 tbsp

Coriander leaves 1/4rth cup

Dry red chilies 5

Lemon juice 4 tbsp

Turmeric powder pinch

Salt

Coriander powder 1/4rth tsp

Oil 5 tbsp

Method:

Heat oil in a kadai; now add mustard seeds, bengal gram, dry red chilies, turmeric powder and sauté for 2 mins.

Next add grated ginger, curry leaves, grated carrot and green chills. Sauté for another 3 mins.

Add the chopped onions and sauté till they are transparent. Meanwhile soak the rice flakes in water.

Next squeeze out all the water and add them in tempering.

Sauté all these well for few minutes, now add salt and coriander powder. Mix well.

Finally add the lemon juice and garnish with coriander leaves.