Mutton Nihari

INGREDIENTS

1. Mutton diced into pieces.  1 kg.
2. Onions (big) finely chopped, 3 Nos.
3. Bay leaf  (Tej Patta) .  3 to 4 leaves.
4. Clove. 5 to 6 buds.
5. Cardamom (Elaichi). 5 to 6 buds.
6. Wheat flour. 4 to 5 tea spoons.
7. Ready made Nihari Masala. 1 pkt.
8. Ginger garlic paste. 1 table spoon.
9. Ginger . jullian cut.
10. Water  4 to 6 cups
11. Salt to taste.
12. Oil to fry.
13. Ghee 3 spoons.
14. Coriander, finely chopped to garnish.

PROCEDURE

1. Marinate the mutton in ginger garlic paste and keep for half hour.
2. Heat oil in a pan and fry the onions, clove, tej patta, and elaichi  till onions turn golden brown.
3. Add the mutton and the packet of Nihari masala and 4 to 6 cups of water and pressure cook the mutton.
4. Heat  3 spoons of ghee in another vessel and add the wheat flour and stir well to avoid lump formation.
5. Add the fried onions et al to this and fry till a good aroma evolves. Keep stirring.
6. Add the pressure cooked mutton and stir well. 
7. Taste the gravy before adding salt as the ready Nihari Masala is salted. Add salt only if required.
8. Add julienned ginger.
9. Keep on slow fire to cook for about 7 to 10 minutes .
10. Serve in a bowl and garnish it with finely chopped coriander.

Easy Cheese Cake

INGREDIENTS

1. 250g Philadelphia Cream Cheese
2. 125g Digestive biscuit crumbs
3. 3 tbs Gelatin (Dissolved in 1/4 cup boiling water)
4. 45g Butter (Melted)
5. 400g Condensed milk (Canned)
6. 120ml Lemon juice

FOR DECORATION

Chocolates, Strawberries, Raspberries, Blueberries

PROCEDURE

1. Combine the biscuit crumbs and melted butter and press into the base of disposable paper cup cake tray and place it in refrigerator whilst preparing the filling
2. Mix the Gelatin with the boiling water and set aside for 5 minutes before adding it to the mix of Philadelphia Cream Cheese and Condensed milk
3. Then stir in the lemon juice until mixed
4. Pour over the prepared base and chill for at least 1 hour until set
5. Remove from the fridge and decorate with chocolates or summer fruits

Diet Chicken

INGREDIENTS

1. Chicken (Breast Pieces) - 2
2. Red Chilly Flakes (Dominos; As Per Taste)
3. Salt (As Per Taste)
4. Oregano Mix (Dominos; As Per Taste)
5. Olive Oil - 1 tsp
6. Coriander - 1 tbsp (Finely Chopped)
7. Lemon - 1
8. Honey - 2 tsp

PROCEDURE

1. Slice the breast pieces horizontally into thin flat strips (1 piece into three flat strips)
2. Take a flat pan, add olive oil, and place the strips on the pan
3. Put on the gas to medium flame to avoid sputtering
4. Cook till one side looks cheesy in texture and turn it over
5. Cook the other side also till the same texture is obtained
6. Sprinkle Salt, Oregano Mix, Chilly flakes and turn it over
7. Repeat the same with the other side and let it cook till done
8. Take it out on a serving dish and garnish with lemon juice, Honey, Coriander and leftover Olive Oil from the pan

NOTE: Serve with Mayonnaise or Green Chutney or simply eat it before it gets cold 

Colmi no Patio (Curried Prawns)

INGREDIENTS

1. Prawns - 1 kg.
2. Onions medium size - 3 (Finely chopped)
3. Tomato - 2 (Medium size)
4. Red Chilly powder - 1tsp
5. Turmeric - 1/2 tsp
6. Eggplant (Baigan) -1 (Small; Diced into small pieces)
7. Salt (To Taste)
8. Ginger-Garlic paste - 1 tsp 
9. Dhansak Masala - 2 tbsp
10. Hot and sweet sauce - 3 tbsp
11. Oil - 4 tsp
12. Coriander (Finely chopped)

PROCEDURE

1. Heat oil in a pan and fry coriander
2. Add onions and fry till golden brown
3. Add ginger garlic paste fry well
4. Add Eggplant, Dhansak Masala, Turmeric, Chilly powder, and Salt to taste.
5. Cover the pan and cook the eggplant well
6. Add the prawns and cook for 5 to 7 minutes while stirring intermittently
7. Add hot and sweet sauce and stir intermittently for another 3 to 5 minutes
8. Serve in a bowl and garnish it with coriander

NOTE: Tastes beat with rice and dal

Crispy Fried Chicken

INGREDIENTS

1. Chicken - 6 (Leg Pieces)
2. Oats - 250 gms
3. Chilli Powder - 1 tsp (Or As Per Taste)
4. Coriander Powder - 2 tbsp
5. Mutton Masala - 2 tsp
6. Salt (To Taste)
7. Coriander leaves - 3 tbsp (Finely Chopped)
8. Garlic Cloves - 20/25
9. Olive Oil - 250 ml
10. Butter - 50 gms
11. Lemon (For Garnish)

PROCEDURE

1. Marinate Chicken with Chilli Powder, Mutton Masala, Salt, Coriander Powder, Coriander Leaves
2. Take a pan and put the Garlic cloves in it before adding Butter and Olive Oil
3. Heat on slow flame
4. On a plate spread Oats and roll the marinated Chicken leg pieces in it till completely covered
5. Place the Chicken Leg pieces in the oil in the pan and fry on high heat till golden on one side and then turn and repeat till golden on other side too
6. Turn the pieces again and cook on low flame so that they cook till inside
7. Garnish with Coriander leaves, Lemon Wedges and serve hot with Parathas

NOTE: Oats can be replaces with Rawa, Cornflakes or Breadcrumbs

Scrambled eggs (Parsi style)

INGREDIENTS

1. Eggs - 2 
2. Cheese slice - 1 1/2
3. Milk - 100ml
4. Ghee - 2tsp
5. Salt to taste
6. Pepper (Powdered; To sprinkle)

PROCEDURE

1. Break the eggs in a bowl
2. Cut the cheese slices into small pieces and add them to the eggs.
3. Add milk
4. Add salt to taste
5. Mix the content with a fork
6. Heat the ghee in a pan
7. Pour the above mixture in the pan
8. Simmer on slow heat and keep stirring till the eggs start thickening
9. Serve in plate
10. Sprinkle powdered pepper to taste
11. Decorate the plate with potato wafers

NOTE: Tastes best with bread, toasts, or chapati

Chocolate Cake

INGREDIENTS

1. All Purpose Flour - 195 gms
2. Sugar - 200 gms (Granulated; White)
3. Cocoa Powder - 25 gms (Unsweetened; Not Dutch Processed; Sifted)
4. Baking Powder - 1 tsp
5. Baking Soda - 3/4 tsp
6. Salt - 1/4 tsp
7. Butter - 75 gms (Unsalted; Melted)
8. Water - 240 ml
9. Lemon Juice / Vinegar - 1 tbsp
10. Vanilla Essence - 1 tsp

For Chocolate Frosting:

1. Chocolate - 170 gms (Semi Sweet; Chopped)
2. Cream - 180 ml (Heavy; 35% Butterfat)
3. Butter - 1 tbsp (Unsalted; Room Temperature)

PROCEDURE

1. Preheat oven to 350 Deg F (177 Deg C) and place the rack in the center of the oven
2. Stir together the flour, Sugar, Cocoa Powder, Baking Powder, Baking Soda and Salt
3. Add Melted Butter, Water, Lemon Juice and Vanilla Essence and mix with a fork till well blended
4. Upturn the mixture into an greased 8 inch (20 cm) Square Cake pan
5. Bake in a pre-heated oven for about 30 minutes or until the Cake springs back when lightly pressed and the toothpick inserted comes out clean
6. Remove from the oven and place on a wire rack to cool

For Frosting:

1. Place the chopped Chocolate, Cream and Butter in a heat proof bowl an place over a saucepan of simmering water and let it melt till smooth
2. Remove from heat and let it stand at room temperature until its of pouring consistency
3. Pour the frosting over the cooled cake and let it stand till frosting has thickened

Brinjal Gotsu

This is the best side dish to serve with Ven Pongal!!

INGREDIENTS

1. Brinjal - 4/5 (Chopped)
2. Onion - 1 (Big; Chopped)
3. Tomatoes - 2 (Chopped)
4. Green Chilly - 2
5. Moon Dal - 5 tbsp
6. Curry/Sambhar Powder - 2 tsp
7. Salt (To Taste)
8. Turmeric Powder - 1/4 tsp
9. Water (For Cooking)

For Tadka:

1. Oil - 1tsp
2. Mustard Seeds - 1/2 tsp
3. Hing - A Pinch
4. Curry Leaves - 5/6
5. Coriander Leaves - 1 tbsp (Chopped)
6. Red Chilly - 1 
7. Udad Dal - 1tsp

PROCEDURE

1. Take a pressure pan, add Onion, Tomatoes, Brinjal, Green Chilly, Curry Powder, Turmeric Powder, Moong Dal, Water and pressure for 3 whistles
2. Let the pressure come down, the open the pan and mash the contents into a pulp using a masher
3. Take a pan, heat Oil, add Mustard Seeds and let them sputter
4. Add Udad Dal, Red Chilly, Hing,Curry Leaves and saute it for a minute
5. Add tadka to the gravy and let it boil and adjust Salt to taste
6. Garnish with Coriander and Serve

NOTE:

1. One tomato can be replaced with 1/2 tsp of Tamarind Paste
2. If the gravy is watery, let it boil till it reaches required consistency

Ven Pongal

A typical South Indian breakfast recipe that goes well with Coconut Chutneys, Sambhar or Gotsu!!

INGREDIENTS

1. Raw Rice - 1 Cup
2. Moong Dal - 1/2 Cup
3. Water - 4 Cups
4. Salt (To Taste)

For Tadka:

1. Peppercorns - 1 tsp
2. Cumin Seeds - 1 tsp
3. Ginger - 1 inch piece (Finely Chopped)
4. Curry Leaves - 10/15
5. Ghee - 2 tbsp
6. Cashews - 6 (Optional; Broken)

PROCEDURE

1. Heat a pan and saute the raw Rice and Moong Dal on medium heat till you get the aroma
2. Pressure cook with water for 4 to 5 whistles
3. Heat a Kadhai, add Ghee and Tadka ingredients one-by-one
4. Saute for a minute or two and now add the pressure cooked mix into the kadhai
5. Add Salt to taste and mix well
6. Saute the Cashews in Ghee and then add it to the Pongal

NOTE: Rice and Moong Dal combo should not be separate when done and should be pasty in nature

Goan Prawn Balchao

INGREDIENTS

1. Prawns - 1/2 kg
2. Tomatoes - 4 (Big; Finely Chopped or Ground into a paste)
3. Onions - 4 (Finely Chopped or Ground into a paste)
4. Curry Leaves - 8/10
5. Green Chillies - 3/4 (Finely Chopped)
6. Sugar - 1/2 tsp
7. Vinegar (Few Drops)
8. Salt (To Taste)
9. Turmeric Powder - 1/4 tsp
10. Coconut Oil - 50 ml

For Paste:

1. Ginger-Garlic Paste - 2 tbsp 
2. Cumin Seeds - 1 tsp
3. Cinnamon stick - 1 (2")
4. Cloves - 4/5
5. Mustard Seeds - 1 tsp
6. Black Peppercorns - 1 tsp
7. Red Chillies - 2/3 (Whole; Dry)
8. Vinegar - 1 tbsp
9. Turmeric Powder - 1 pinch

PROCEDURE

1. Marinate the Prawns for 5-10 minutes with some Salt and Turmeric Powder to get rid of the awful-raw-seafood smell
2. Wash the Prawns gently and thoroughly and put them in a colander
3. Meanwhile make a smooth paste of the ingredients and mix well with the Prawns
4. Now heat the oil in the pan, add curry leaves and let them splutter
5. Add chopped Onions and saute till golden brown
6. Add Tomato paste and cook till oil starts to separate from the mixture
7. Add the Prawns mix to this and stir gently
8. Add Sugar, Salt and Vinegar 
9. Cover the pan and cook on low flame for 8-10 minutes
10. Garnish with roasted curry leaves

NOTE:

1. Cook with Coconut Oil to get the authentic Goan Flavour
2. Serve with Steamed Rice or Bread or Pav

Fish Soup

INGREDIENTS

1. Fish (Surmai, ravas, halva) - 2 pcs
2. Pepper -  A few
3. Salt to taste
4. Water to boil fish
5. Garlic - 2 cloves
6. Clove (Laung) - 1 bud
7. Corn stalk
8. Red Chilly sauce to taste 

PROCEDURE

1. Boil the fish and let it cool
2. De-bone and shred  the fish into small fragments
3. To the boiled water add garlic, clove, corn stalk, salt and pepper
4. Put the shreded fish into it and steam for a few minutes
5. Add water to adjust consistency
6. Serve in a soup bowl

NOTE: 

1. Vinegar chilly / soya sauce, can be added while eating the soup
2. The fish head tastes best, as its the most tender part of the fish
3. Make sure to remove the bones and scales while de-boning

Kanda Papeta (Onions Potato: Parsee Style)

INGREDIENTS

1. Onion - 1 (Medium size)
2. Potatoes - 2  (Medium size) 
3. Red Chilly Powder - 1 tsp
4. Green Chilly - 1 (Sliced) 
5. Salt to taste
6. Oil - 2 tsp
7. Coriander - 2 tbsp (Finely chopped)

PROCEDURE

1. Slice the onion into thin slices
2. Peal the potatoes and cut them into 4 quarters and Slice them too
3. Heat oil in a pan and fry the chilly and onions till they start turning brown
4. Add the potatoes
5. Add salt, and red chilly powder to taste
6. Cook for 5 to 7 minutes and lightly stir and mix the contents
7. Serve in a bowl
8. Garnish it with finely chopped coriander

NOTE: Tastes best with hot Chapaties

Sali par Eedu (Eggs on Potato Strips)

INGREDIENTS

1. Eggs - 2
2. Potato Sali (Straws of potato chips) - A hand full
3. Pure ghee - 2 tsp
4. Salt to taste
5. Pepper Powder (Optional)

PROCEDURE

1. Heat ghee in a frying pan till it melts
2. Spread the potato sali in the frying pan and break the eggs on it
3. Add salt to taste
4. Sprinkle the powdered pepper (Optional) and cover the pan
5. Remove the fried eggs and serve for breakfast

NOTE:

1. If u want the yolk to be hard, double fry the eggs after turning them over
2. The fried eggs can be eaten with bread or chapati

Oats Cheela

INGREDIENTS

1. Oats - 150 gms
2. Rawa / Sooji - 50 gms (Roasted)
3. Curd - 2 tbsp
4. Coriander - 2 tbsp (Finely Chopped)
5. Onions - 1 large (Optional; Finely Chopped)
6. Green Chillies (As Preferred)
7. Water (For Batter)
8. Salt (To Taste)
9. Oil (To Cook)

PROCEDURE

1. Take Oats, Rawa/Sooji in a mixer and grind
2. Add Curd, Water, Salt and make a batter (Like a Dosa batter)
3. Take it out in a bowl and add Onions, Coriander, Green Chillies
4. Layer a Non-stick pan with a little oil and spread out a spoonful of the mixture 
5. Cook till golden and crispy from one side
6. Upturn and cook the other side till golden and crispy
7. Serve hot with Tomato Ketchup or any Chutney of your choice  

NOTE: 

1. Additional vegetables like crushed boiled Peas, grated Carrots, Methi, etc. can be added to make a difference
2. Suji/Rawa can be replaced by Besan

Pav Bhaji with a Difference

Finding it a task to feed your kids Dal and Vegetables.... Here is a tried and tested quick solution!! ;)


INGREDIENTS

1. Cauli Flower - 100 gms (Chopped)
2. Cabbage - 100 gms (Chopped)
3. Peas - 100 gms
4. Corn - 100 gms
5. Beans - 100 gms (Chopped)
6. Carrots - 100 gms (Chopped)
7. Tomatoes - 3 large (Chopped)
8. Onions - 2 large (Chopped)
9. Coriander - 3 tbsp
10. Curry Leaves - 10
11. Green Chillies (As Preferred)
12. Ginger - 1 (2" stub; Grated)
13. Garlic - 6 cloves (Grated)
14. Toor / Masoor Dal - 100 gms
15. Tomato Puree - 150 ml
16. Salt (To Taste)
17. Pav Bhaji Masala (To Taste)
18. Water (To Cook)
19. Oil - 15/20 ml
20. Cheese - 50 gms (Grated)
21. Butter - 25 gms

PROCEDURE

1. Put all Vegetables, Dal and Salt in the pressure cooker and cook till well mashed
2. Take a pan and heat Oil in it
3. Add Curry Leaves, Ginger, Garlic and let it cook till golden
4. Add the Onion and fry till golden brown in colour
5. Add the Tomatoes and cook till mashed
6. Add Tomato Puree and Pav Bhaji Masala
7. Add the cooked Vegetables and Coriander to the mixture in the pan and keep mashing till the desired consistency is obtained
8. Serve garnished with Coriander, Finely Chopped Onions, Butter and Cheese

NOTE:

1. Serve with Buttered Pav, Bread, Paratha, Roti or Steamed Rice
2. Potato is opional as Dal has been used to replace the same

Masala Dal (Parsee Style)

INGREDIENTS

1. Tur Dal - 150 gms
2. Turmeric Powder - 1/2 tsp
3. Chilly Powder - 1/2 tsp
4. Sliced Onion - 1 (Finely Sliced)
5. Ginger-garlic Paste - 1/2 tsp
6. Dhansak Masala - 1 tsp
7. Salt (To Taste)
8. Water - 300 ml (Twice the quantity of Dal)
9. Oil - 4 tsp
10. Coriander (Finely Chopped)

PROCEDURE

1. Wash the Dal, remove the water and keep aside for half an hour
2. To the Dal, add water, 1 tsp Oil, Salt and pressure cook till done
3. Heat Oil in a pan and fry the Onions till they turn golden brown
4. Add Turmeric Powder, Chilly Powder, Dhansak Masala, Ginger-Garlic Paste and stir while frying
5. Pour the cooked dal in the frying pan and stir
6. Add a little water to adjust consistency of the Dal
7. Cover the pan with a lid and let it cook for about 5 to 7 mins
8. Pour the contents into a serving bowl and garnish with Coriander and/or Fried Onions

NOTE: Serve with Steamed Rice and Salad

Kofta Curry

INGREDIENTS
For Kofta:

1. Khoya - 150 gms (Gulab Jamun Khoya)
2. Paneer - 100 gms (Grated)
3. Potato - 2 (Medium; Boiled)
4. Corn Flour / Maida - 2 tbsp
5. Coriander - 2 tbsp (Finely Chopped)
6. Green Chillies -2 nos (Optional; Finely Chopped)
7. Raisins - 25-30
8. Salt (To Taste)
9. Oil (For Frying)

For Curry:

1. Onions - 2 (Large)
2. Garlic - 10 flakes
3. Ginger - 25 gms
4. Tomato - 2 large or Tomato Puree 150 ml
5. Green Chillies (As Preferred)
6. Mustard Oil (Optional)
7. Garam Masala (Whole; Laung - 5, Black Pepper - 10, Cinnamon - 2 sticks, Black Elaichi - 3, Tej Patta - 2)
8. Garam Masala Powder - 1 tsp
9. Saunf - 1 tsp

PROCEDURE
For Kofta:

1. Take a bowl and mix Khoya, Paneer, Potato, Coriander, Green Chillies, Raisins, Salt
2. Add Corn Flour / Maida and knead like a dough
3. Make small balls (1" Diameter), fry and keep aside

For Curry:

1. Grind Onions, Garlic, Ginger, Green Chillies into a paste
2. Take Mustard Oil in a pan and heat till steaming, put off the flame and let it cool till warm
3. Add Sauf and let it crackle
4. Add the whole Garam Masala
5. Add the Onion Paste to the oil and roast till deep golden brown
6. Add Tomato puree and continue to roast till chocolate brown in colour
7. Add water to make the gravy and bring to boil
8. Add Khoya balls and let it cook
9. Garnish with Coriander and serve hot

NOTE:

1. Serve with Basmati Rice or Paratha
2. Koftas without Curry can be served as starters

Paneer Paratha

INGREDIENTS

1. Wheat/ Mix Grain Flour - 250/300 gms
2. Paneer - 250 gms
3. Onions - 1 (Large; Finely Chopped)
4. Coriander - 2 tbsp (Finely Chopped)
5. Green Chillies -2 nos (Optional; Finely Chopped)
6. Salt (To Taste)
7. Oil (To Cook)

PROCEDURE

1. Knead the Flour and keep aside for half an hour
2. Grate the Paneer (If purchased from Dairy) or drain the Paneer (If Homemade)
3. Take a bowl and mix Paneer, Onions, Coriander, Green Chillies, and Salt
4. Take two small balls (1" diameter) of the Flour and roll them into small rotis and keep aside
5. Place one Roti on a plate and layer it with Paneer mix
6. Cover it with the other Roti and seal the periphery to avoid spillage
7. Put it on the Non-stick Pan and turn it when half done from one side
8. Apply Oil to the upturned side and turn it again when the other side is half done
9. Keep turning and fry till golden brown
10. Serve hot with Tomato Ketchup or Pickle or pack it up in the lunch box

Sweet Khoya Paratha

INGREDIENTS

1. Wheat/ Mix Grain Flour - 250/300 gms
2. Khoya - 250 gms
3. Elaichi - 4 (Powdered)
4. Sugar (To Taste)

PROCEDURE

1. Knead the Flour and keep aside for half an hour
2. Take a pan and roast the Khoya till it leaves the Ghee and turns golden brown
3. Drain all the Ghee and use it for cooking the Paratha
4. Take a bowl and mix Khoya, Elaichi and Sugar
5. Take a small ball (1.5" diameter) of the Flour and roll it into a small roti
6. Spoon in about 50 gms of Khoya mixture on the center of the roti
7. Seal it and make a ball
8. Roll out the Paratha and put it on the Non-stick Pan
9. Turn it when half done from one side
10. Apply Ghee (Optional if the Paratha is releasing Ghee of its own while cooking) to the upturned side and turn it again when the other side is half done
11. Apply Ghee (Optional) on the upturned side again and fry till golden brown
12. Serve hot or pack it up in the lunch box

NOTE: If using the Khoya used for making Gulab Jamuns available at the local dairy, then it can be used without roasting since the Ghee has already been drained from it.

Khoya Paratha

INGREDIENTS

1. Wheat/ Mix Grain Flour - 250/300 gms
2. Khoya - 250 gms
3. Onions - 1 (Large; Finely Chopped)
4. Coriander - 2 tbsp (Finely Chopped)
5. Green Chillies -2 nos (Optional; Finely Chopped)
6. Salt (To Taste)

PROCEDURE

1. Knead the Flour and keep aside for half an hour
2. Take a pan and roast the Khoya till it leaves the Ghee and turns golden brown
3. Drain all the Ghee and use it for cooking the Paratha
4. Take a bowl and mix Khoya, Onions, Coriander, Green Chillies, and Salt
5. Take a small ball (1.5" diameter) of the Flour and roll it into a small roti
6. Spoon in about 50 gms of Khoya mixture on the center of the roti
7. Seal it and make a ball
8. Roll out the Paratha and put it on the Non-stick Pan
9. Turn it when half done from one side
10. Apply Ghee (Optional if the Paratha is releasing Ghee of its own while cooking) to the upturned side and turn it again when the other side is half done
11. Apply Ghee (Optional) on the upturned side again and fry till golden brown
12. Serve hot with Tomato Ketchup or Pickle

NOTE: If using the Khoya used for making Gulab Jamuns available at the local dairy, then it can be used without roasting since the Ghee has already been drained from it.

Veggies in White Sauce

INGREDIENTS

1. Cauliflower - 100 gms
2. Beans - 100 gms
3. Carrots - 100 gms
4. Sweet Corn - 100 gms
5. Capsicum - 100 gms
6. Garlic - 2 tbsp (Optional; Finely Chopped)
7. Coriander - 3 tbsp 9Finely Chopped)
8. Green Chillies - 1 tbsp (Optional; Finely Chopped)
9. Canned Cherries - 15-20 (Optional)
10. Oregano - 1 tsp
11. Chilli flakes - 1 tsp (Optional; Or as per taste)
12. Salt (To Taste)
13. Cheese - 300-350 gms (Grated)
14. Milk (Warm) - 1 ltr
15. Wheat Flour/Maida - 3 tbsp
16. Butter/Olive Oil - 150 gms/ml

PROCEDURE

1. Boil/blanch all vegetables except Capsicum till 3/4 cooked, drain and keep aside
2. In a pan take Butter, add garlic and put on flame till light golden brown in colour and keep aside
3. Take Butter/Olive Oil in a pan and roast the Flour till golden in colour
4. Pour warm milk to the Flour mixture and keep stirring to avoid making lumps
5. Add Chilli Flakes, Oregano, Salt, Coriander, Garlic, Boiled Vegetables, Capsicum, Canned Cherries and cook for 2-3 minutes
6. Add 150 gms Cheese and mix well
7. Take it out in a microwaveable flat dish and layer the top with a thick layer of cheese and garnish with Coriander and Green Chillies
8. Keep it in microwave till a golden crust is formed

NOTE: 

1. Serve hot with Garlic Bread, Masala Bread or Plain Parathas
2. Use the water drained from vegetables as stock to make soups or curries to avoid nutrient wastage

Pakodas / Bhajiyas with a Difference

INGREDIENTS

1. Besan - 400 gms
2. Curd - 3 tbsp
3. Tomatoes - 20 Slices (Thinly Sliced)
4. Doodhi / Lauki - 20 Slices (Thinly Sliced)
5. Paalak - 20 (Whole Leaves)
6. Green Chillies (Optional/As per Taste; Chopped Finely)
7. Coriander - 3 tbsp (Finely Chopped)
8. Sugar - 1 tsp
9. Water (To make Batter)
10. Salt (To Taste)
11. Oil (To Fry)

PROCEDURE

1. Take a glass bowl, add Besan, Curd, Coriander, Salt, Green Chillies, Sugar and mix to make a thick batter
2. Heat Oil in a pan
3. Carefully cover each Slice of (Tomato, Doodhi) / Leaf of (Paalak) with the batter and immerse in the hot oil
4. Fry till golden in colour

NOTE: Serve Hot with any Dip, Chutney or Tomato Ketchup 

Egg Delight

INGREDIENTS

1. Potatoes - 2 (Medium; Thinly Sliced)
2. Onions - 2 (Medium; Thinly Sliced)
3. Tomatoes - 2 (Large; Thinly Sliced)
4. Green Chillies - 2 (Optional; Finely Chopped)
5. Coriander - 2 tbsp (Finely Chopped)
6. Eggs - 5
7. Cheese - 5/7 Slices (250 gms if Grated)
8. Ham/Salaami/Sausage - 5/6 slices (Optional)
9. Oregano - 3 tsp
10. Pepper - 1 tsp
11. Chilli Flakes - 2 tsp (Optional)
12. Salt (To Taste)
13. Olive Oil

PROCEDURE

1. Layer a Deep dish / Non-stick pan with Oil
2. Place the sliced Potatoes till they cover the bottom of the dish, cover and cook till slightly soft
3. Layer with Onions, Ham/Salaami/Sausages, sprinkle small quantities of Oregano, Pepper, Salt, Chilli Flakes, Green Chillies, Coriander, cover and cook for about 3 minutes
4. Uncover and layer Tomatoes and break whole eggs, sprinkle small quantities of Oregano, Pepper, Salt, Chilli Flakes, Green Chillies, Coriander, cover and cook till egg yolks are 3/4 done
5. Uncover and Layer with a thick layer of cheese,  sprinkle remaining quantities of Oregano, Pepper, Chilli Flakes, Green Chillies, Coriander, cover and cook till the cheese has melted

NOTE: 

1. If made in a microwaveable dish it can be baked to give cheese the golden crispy texture on top
2. Cut like a pizza and serve sizzling hot with Toasted Wheat Bread (Optional) and Tomato Ketchup

Thecha

INGREDIENTS

1. Green Chillies - 100 gms
2. Garlic - 100 gms
3. Lemon - 1 
4. Mustard Seeds - 1/2 tsp
5. Curry Leaves - 6-7
6. Oil - 50 ml
7. Salt - To taste
8. Sugar - 1 tsp

PROCEDURE


For Grinding on the Stone:

1. Cut the Green Chillies roughly into pieces
2. Put Chillies, Garlic Flakes, Salt, Sugar on the grinding stone (Silbatta)
3. Grind with the rolling pin till it reaches granulated consistency
4. Transfer it into a glass bowl, add lemon juice and mix
5. Heat all the oil in a pan, add Mustard seeds and curry leaves and let them sputter
6. Add to the Chilly mixture and stir well till the oil is perfectly mixed
7. Store in a jar

For Grinding in the Dry Mixer:

1. Put the Green Chillies, Garlic, Lemon Juice, Salt, Sugar and 40ml of Oil in the Dry Grinder
2. Roughly grind the mixture till coarse
3. Transfer into a glass bowl 
4. Heat remaining oil in a pan, add Mustard seeds and curry leaves and let them sputter
5. Add to the Chilly mixture and stir well till the oil is perfectly mixed
6. Store in a jar

NOTE: Serve and relish with Roti, Bhakhri, Bread or simply relish as a dip with starters

Mayonnaise

INGREDIENTS

1. Eggs - 2
2. Pepper - 1/2 tsp (Coarsely Ground)
3. Mustard - 1/2 tsp (Coarsely Ground)
4. Sugar (As preferred)
5. Lemon Juice / Citric Acid (Few drops/granules)
6. Oil

PROCEDURE

1. Break 2 eggs in a mixer (Yolks included)
2. Add a pinch each of Pepper and Mustard Powders
3. Add 1 1/2 tea spoon of Sugar
4. Squeeze in the Lemon juice or add a few granules of Citric Acid
5. Turn on the mixer for a few seconds just to mix all the ingredients
6. Now start whipping the mixture in the mixer and add Oil very slowly
7. Keep whipping and adding Oil till the needed consistency is obtained
8. Adjust Sugar, Pepper, Mustard Powder,Lemon Juice/ Citric Acid lime as per taste
9. Whip for a few more seconds
10. Refrigerate in a covered bowl or a jar

NOTE: Serve the yummy mayonnaise is ready to eat as a bread spread or dip

Oatmeal Pancakes

INGREDIENTS

1. Eggs - 4
2. Oats - 100 gms
3. Wheat Flour - 100 gms
4. Sugar - 50 gms
5. Milk - 100 ml
6. Baking Powder - 1 tsp
7. Baking Soda - 1 pinch
8. Vanilla Essence - 10 ml

PROCEDURE

1. Take eggs, sugar, vanilla essence and beat the mixture it till fluffy
2. Add half milk and mix
3. Sieve Wheat flour with Baking Powder and Baking Soda
4. Add Wheat Flour, Oats to the Egg mixture 
5. Mix till nice smooth paste is formed
6. Check consistency to a thick flowy paste or add Milk to adjust the batter
7. Take a non-stick pan and make small circles of 4" diameter with the batter and let it cook
8. Upturn the Pancake after it is golden brown from one side and let it cook till it becomes the same from the other side as well
9. Serve hot with honey

NOTE: For a diet Pancake, 

1. Remove the Yolk from the Egg
2. Instead of Sugar add Honey or Jaggery for sweetness

Aviyal

This is a typical Keralite delicacy and should be preferably made using only Coconut Oil  


INGREDIENTS

1. Yam - Sliced thinly into 1.5'' length pieces - 1/2 Cup
2. Snake gourd - Sliced thinly into 1.5'' length pieces - 1/2 Cup
3. Carrot - Sliced thinly into 1.5" length pieces - 1/2 Cup
4. Raw bananas - Sliced thinly into 1.5'' length pieces - 1 Number
5. Long runner-beans(thin ones) - Sliced thinly into 1.5'' length pieces - 1/2 Cup
6. Drumstick - Cut into 2'' length pieces - 1 Number
7. Yellow pumpkin - Sliced thinly into 1.5'' length pieces - 1 Cup
8. Brinjal - Sliced thinly into 1.5'' length pieces - 2 or 3 No's
9. Potato - Sliced thinly into 1.5" length pieces - 1 (Medium Size)
10. Green Peas (Optional) - 1/4 Cup
11. Turmeric Powder - 1/2 tsp
12. Thick Curd - 1/4 Cup
13. Coconut oil - 3 tbsp (Only Coconut oil should be used)
14. Curry leaves - 10 to 12
15. Salt (To taste)
16. Grated Coconut - 1/2 Cup
17. Cumin Seeds - 1 tsp
18. Green Chillies - 2/3
19. Red Chillies - 3/4

NOTE: Red Chillies can be replace with Green Chillies if required

PROCEDURE

1. Make a fine paste of grated Coconut, Green-Red Chillies, Cumin Seeds and keep aside
2. In a large pan, add chopped vegetables to boiling water, add turmeric powder, salt and cook till vegetables are soft and cooked, but not mashed
3. Drain excess water and keep aside
4. Add Vegetable and the paste in a pan and brink to a single boil (Add water if the gravy is too thick)
5. Adjust Salt as per taste
6. Take a separate pan and heat Coconut Oil, add Curry leaves and allow them to sputter
7. Add the tadka to the gravy
8. Add Curd after the mixture s cooled completely and mix well
9. Serve hot with Rice or Adai (Dal Dosa)

Sevaiyan / Semiya Payasam (Vermicelli Kheer)

INGREDIENTS

1. Sevaiyan (Vermicelli) -  100gms (Roasted/Plain)
2. Sugar – 200 gms
3. Milk – 1 ltr
4. Ghee – 2 tsp
5. Cashewnuts – 15
6. Raisins – 15
7. Elaichi powder – ½ tsp

PROCEDURE

1. Take a pan, add 2 tsp Ghee, roast Cashews, Raisins and keep aside
2. If Sevaiyan are not previously roasted, fry them in Ghee till golden brown
3. Take a heavy bottomed vessel, boil the milk on high heat.
4. Reduce the flame, add roasted Sevaiyan and let it simmer for 10 minutes on meduim heat
5. Add Sugar, Cardamom powder and let it cook for 5 more minutes
6. Switch off the gas and garnish the Payasam with Cashews and Raisins

Pal Payasam (Milk Payasam)

INGREDIENTS

1. Milk – 1 ltr
2. Sugar – ½ Cup approx. 100 gms
3. Raw Rice – ½ Cup approx. 100 gms (Rinsed)
4. Cashews – 8 to 10
5. Ghee – 1 tsp
6. Elaichi powder – ¼ tsp

PROCEDURE

1. Take a pan, add Ghee, roast the Cashews and keep aside
2. Take a heavy bottomed vessel, boil the Milk along with Rice on medium flame stirring occasionally till the rice is cooked completely
3. When the quantity of Milk reduces to half, add Sugar and stir well
4. Add Cardamom powder and mix well and let it cook for 5 more minutes
5. Garnish with roasted cashews and serve hot or cold
6. Yummy Pal Payasam is ready to fill your tummy!!

Mutton Chops

INGREDIENTS

1. Mutton - 1 kg
2. Onions - 1 kg
3. Tomatoes - 1/2 kg
4. Curd - 800 gms
5. Mustard Oil - 250 ml
6. Zeera - 2 tsp
7. Coriander Powder - 4 tsp
8. Green Chillies - 10-12 (Depending on Potency; Finely Chopped)
9. Coriander - 8-10 tbsp (Finely Chopped)
10. Curry Leaves - 20/25
11. Garlic - 50 gms 
12. Ginger - 100 gms (Grated/Flaked)
13. Garam Masala (Whole) - {Pepper - 15/20, Laung - 10, Tej Patta - 5, Cinnamon - 3/4, Black Elachi - 5 (Opened)}
14. Haldi - 1 tsp
15. Red Chilli - 2 tsp (Powder)
16. Garam Masala (Powder)
17. Water (To Cook)
18. Salt (To Taste)
19. Lemon (For Garnish)

PROCEDURE

1. Pressure cook the chops with Salt and cool them down
2. Marinate the chops in Curd mixed with Salt, Haldi, Red Chilli, Ginger for about 4-5 hours
3. Take 1/2 kg Onions, slice them and keep aside
4. Finely slice Tomatoes and keep them aside
5. Grind 1/2 kg of Onions and garlic into a paste
6. Take a large pan (Preferably flat bottomed), heat Mustard oil till 3/4 done, put off the flame and let it cool a bit
7. Add Zeera, Garam Masala (Whole), Coriander Powder, Curry Leaves, Green Chillies
8. Add the sliced Onions and fry till light golden in colour
9. Add the Onion-Garlic paste and continue to fry till the mixture is golden brown in colour
10. Add the sliced tomatoes and cook till the mixture is deep chocolate brown in colour
11. Remove the chops from the marinade and keep aside
12. Add the extra marinade to the onion mix and cook till marinade is completely absorbed and the deep brown colour regained
13. Add Salt if required, add coriander, add the Chops, put a little water to mix well and stir
14. Cook till dry and done
15. Garnish with Lemon juice and Coriander
16. Serve with Drinks