1. Boneless chicken  – 1/4 kilo
2. Yogurt – 1/2 cup
3. Garlic paste – 1 tbsp.
4. Ginger paste – 1 tsp.
5. Red colour – a pinch
6. Garam masala – 1 tsp.
7. Cumin powder – 1/2 tsp.
8. Coriander powder – 1/2 tsp.
9. Turmeric powder – 1/4 tsp.
10. Red chilli powder – 1/2 tsp.
11. Salt – to taste
12. Kasoori methi – 1 tbsp.
13. Oil

Method:

1. Clean and cut the chicken into cubes.
2. Mix all the masalas, ginger garlic paste and salt in the yogurt and marinate the chicken for 4-5 hours.
3. Heat a little oil in a kadai and stir fry the chicken for a few minutes.
4. Sprinkle kasoori methi. Place a lid and simmer it until done stirring once or twice
Garnish and serve hot.

1. Chilli sauce – 2 tbsp
2. Pepper pwd – ½ tbsp
3. Soya sauce – 1 ½ tbsp
4. Vinegar – 2 tbsp
5. Sugar – ½ tsp
6. Corn flour – 1 tbsp
7. Salt to taste
8. Chopped carrot, capsicum, cabbage, carrot, raddish, spring onions, cauli flower – 2 cups

Method:

1. Take a bowl, add 3 ½ cups of water.
2. Bring to boil. Add chilli sauce, pepper powder, soya sauce, vinegar, sugar and salt.
3. Stir well and allow to boil in simmer.
4. Chop all veg in slender lengthy shape.
5. Add all veg and combine.
6. Cook covered for 5 minutes.
7. Take a tbsp of corn flour and mix to paste with little water.
8. Add this to the soup and stir well.
9. Cook for a minute.
10. Transfer to serving bowl and serve hot.

Yummy and healthy home made Hot & Sour Vegetable Soup ready to enjoy.

1. Cabbage grated – 2 cups
2. Carrot grated – 1 cup
3. Chopped spring onion – ½ cup
4. Ginger garlic paste – 2 tbsp
5. Green chilly – 1
6. Maida / All purpose flour – ¼ cup
7. Corn flour – 3 to 4 tbsp
8. Chilly sauce – 2 to 3 tbsp
9. Tomato sauce – 3 to 5 tbsp
10. Dark soya sauce – 2 to 3 tbsp
11. Salt to taste
12. Oil to fry

Method:

1. Grate cabbage & carrots to fine shreds.
2. Squeeze water from them and reserve.
3. Chop spring onion greens to small pieces.
4. In a mixing bowl, add grated cabbage, carrots and spring onion.
5. Add 1 tbsp ginger garlic paste and finely chopped green chilly.
6. Add salt to taste
7. Mix them very well.
8. Add ¼ cup Maida / APF and 3 tbsp of corn flour.
9. Mix well and knead to soft dough ( as the vegetables has water content, no need to add water )
10. Make small balls out of it.
11. Meanwhile heat oil in a frypan.
12. Add the vegetable balls in hot oil.
13 Deep fry on medium heat to golden & crisp.
14. Drain and keep it in kitchen paper to drain excess oil. Now the Manchurians are ready.

Lets proceed to prepare the sauce for it.
1. In a heavy bottomed kadai / pan add 1 tbsp ginger garlic paste.
2. Add chilly sauce & tomato sauce to it
3. Add dark soya sauce, little salt, corn flour paste ( 1 tbsp corn flour + 1/4 cup water ) and mix well.
4. Heat the pan with the sauce in low medium flame.
5. Add half cup of water and bring it to a boil.
6. Turn off the flame. Gently add the fried Manchurian balls to the gravy.
7. Stir well.
8.Place them in the serving bowl and garnish with chopped spring onions.

Now Vegetable Manchurian is ready to enjoy with fried rice, veg rice or with noodles.

For Kofta:
1. Shredded Paneer – 1 cup
2. Boiled mashed potatoes – 1 cup
3. Minced cilantro – 2 tbsp
4. Cumin seed – ½ tsp
5. Salt – ½ tsp
6. Chopped green chilly – 1 tsp
7. Oil to fry

For Batter:
1. All Purpose Flour / Maida – 2 ½ tbsp
2. Water – 4 tbsp

For Gravy:
1. Oil – 2 tbsp
2. Tomato – 2
3. Green chilly – 1
4. Ginger – a small piece
5. Asafetida / hing – a pinch
6. Cumin seeds – ½ tsp
7. Coriander pwd – 1 tsp
8. Turmeric pwd – ¼ tsp
9. Red chilly pwd – ¾ tsp
10. Fresh cream – ¼ cup
11. Maida flour – 1 tbsp
12. Garam masala pwd – ½ tsp
13. Salt to taste
14. Fresh cilantro leaves

Method:

To Prepare Koftas:
1. Mix all the ingredients together for kofta.
2. Add ½ tbsp maida and knead to soft dough.
3. Make them in round balls.
4.Mix 2 ½ tbsp maida with about 3 to 4 tbsp of water.
5. Mix well until batter is smooth.
6. Heat the oil in a frying pan on medium high heat
7. Dip the paneer balls in the batter and gently drop in hot oil.
8. Turn them occasionally and fry Koftas until golden brown all around.
9. Soft & crispy Koftas are ready.
10. Drain in kitchen tissue and reserve.

To Prepare Gravy :
1. Blend the tomatoes, green chillies and ginger to make a puree.
2. Mix fresh cream, maida flour to smooth paste and keep aside.
3. Heat 2 tbsp of oil in a frypan.
4. Add the cumin seeds and asafetida.
5. Add the tomato puree, coriander pwd, turmeric pwd, red chilly pwd and cook covered for about 4 mins in low medium flame.
6. Tomato mixture will start leaving the oil and will reduce to about half in quantity.
7. Now add fresh cream–maida flour mix, salt and combine well.
8. Add 1 cup of water and let it cook covered for 6 to 7 mins.
9. Add the garam masala pwd, salt and freshly chopped cilantro leaves.
10. Let it cook for another minute.
11. Now the gravy is ready.
12. Add koftas and as soon it comes to boil , turn off the heat.
13. Yummy Malay Kofta is ready .
14. Serve hot with any kind of bread or with plain rice.

1. 1 pound white beans
2. 1 Tablespoon olive oil
3. 3 garlic cloves, minced
4. 1 onion, chopped
5. 1 teaspoon ground cumin
6. 1 pound tomatillos, husked, rinsed, and coarsely chopped
7.1 teaspoon kosher salt
8. 1/2 teaspoon sugar
9. 2 cups vegetable broth (or chicken if you prefer)
10. 8 ounces (2 small cans) chopped mild green chiles, drained (such as Hatch or Ortega)
11. 1 cup water
12. 1 cup fresh cilantro leaves and stems, chopped
13. 1 bunch fresh spinach, chopped
14. 1 Tablespoon Green Pepper Tabasco

Method

Cook the white beans according to package instructions. Drain and mash about 1 cup of the beans. Set aside. Heat a large dutch oven over medium heat, when hot, add the oil. Add garlic and onion and cook, stirring often, until golden about 7 – 10 minutes. To the onions add the cumin, give it a stir then add the tomatillos, salt, sugar, broth, green chiles, and water; heat to boiling over high heat. Reduce heat to low and simmer 15 minutes, covered. Stir in beans the beans, cilantro, spinach and Tabasco sauce; simmer until greens are wilted.

1. 1 cup Basmati rice washed and drained.
2. 1 cup shelled, deveined prawns.
3. 1 tsp turmeric powder.
4. 1/2 tsp shajeera.
5. 1/2 cup chopped coriander leaves
6. salt.
7. oil for frying.
8. To grind:
9. 3/4 green chillies.
10. 2 tsp chopped garlic.
11. 7/8 peppercorns
12. 5/6 cloves
13. 1 tsp chopped ginger.
14. 1 inch cinnamon

Method

Wash prawns, apply salt and turmeric powder and leave aside for 15 minutes. Shallow fry the prawns in oil but do not let them harden. Save the oil. Heat 2 tbsp oil, add shajeera. When it splutters add the ground masala and fry till oil separates. Then add the drained rice and fry for 2 minutes. Add one and a half cups water to it, add salt and mix it. When the water boils reduce the flame and cook the rice on slow fire till done. Fluff up the rice with a fork and mix fried prawns and sprinkle some of the oil used for frying prawns on the rice. Cover and leave on slow fire for five minutes.

1. Gray Prawns 500 gm
2. Natural Yogurt 1/4 Cup
3. Garam Masala 1 tsp
4. Garlic Paste 1 tsp
5. Ginger Paste 1 tsp
6. Lemon 1 medium size
7. Turmeric Powder 1 tsp
8. Salt a pinch or according to taste Red Chilly Powder 1 tsp
9. Dhaniya-zeera powder 1/2 tsp
10. Butter 1 tbsp.

Method

1. Wash the prawns. Remove shell and black string from the prawns.
2. Mix Prawns with turmeric powder, salt and juice of 1 lemon. Keep it aside for 15 minutes.
3. Mix Yogurt, Garlic Paste, Ginger Paste, Garam Masala, Chilly Powder and dhaniya-zeera powder into a bowl and mixed with prawns. 4. Marinate the prawns for 2/3 hours.
5. Roast the prawns in Barbecue Grill and apply butter and marinade from time to time

1. Fish – 1 lb
2. Onions- 2 medium
3. Tomatoes- 2 medium
4. Ginger- 2 inch thick
5. Sesame seeds  – 2 tsp
6. Coconut grated- 2-3 tsp
7. Chilly powder- 1/2 tsp
8. Pepper powder- 1 tsp
9. Turmeric- 1/3 tsp
10. Coriander  powder- 1 tsp
11. Garam masala- 1/2 tsp
12. Lemon juice-1/2 lemon
13. Coriander leaves
14. Salt to taste
15. Oil for frying

Method

Marinate fish pieces with turmeric,salt, pepper powder and lemon juice for ten minutes and fry them till done and keep aside. Use boneless bite size pieces . Roast sesame seeds and coconut till browned up and make it into a fine powder. In the same pan in which you fried fish add ginger and curry leaves and saute till the raw flavor disappears.Saute onions till golden brown and add tomatoes and all the dry spices and salt to taste and roast them in low flame. Add three to four tsp of water and slide in the fried fish and close the lid for a minute. Stir till completely dried up and sprinkle the sesame and coconut powder and garnish with coriander leaves.

To marinate
Fish cut into cubes- 1 lb
(Here I have used King fish)
Green chilly  paste- 1 tsp
Ginger garlic paste- 1 tsp
Turmeric powder- 1/3 tsp
Lemon juice- 1/2 lemon
Salt to taste

For the gravy
Onion – 2 medium
Ginger- 1 inch thick
Garlic- 4-5 pods
Green chilly- 3
Coriander powder- 1 1/2 tsp
Coconut – 3/4 cup
Khus khus/poppy seeds- 3 tsp
Cashew nuts-6-8
Pepper powder- 3/4 tsp
Fennel seeds- 1 tsp
Whole garam masala- cinnamon stick 1 inch,
cardomon-2,cloves-4,star anise-1
Curry leaves – a few
Coriander leaves to garnish

Method

Cut fish into cubes and marinate with the ingredients listed and keep aside for 15 minutes. Heat oil in a pan and lightly fry it and keep aside. Dry roast poppy seeds in medium flame till there is a nice aroma. Soak cashew nut in warm water for ten minutes. Make a fine paste of grated coconut,roasted poppy seeds, cashew nuts and fennel seeds. Make a paste of onion,ginger and garlic and keep aside.
Heat oil in a pan and add the whole garam masala followed by curry leaves. When there is a nice aroma and it changes color add the onion ginger paste and saute till it changes color and oil separates. Add coriander powder,slit green chilly and pepper powder and fry for a minute. Now add the coconut poppy seeds paste and saute for another three to four minutes till all the raw flavor disappears and oil separates. Adjust consistency and salt. I used one cup of thin coconut milk instead of water but it is optional. Slide in the fish pieces and simmer for three minute or till the gravy is creamy and thick. Garnish with coriander leaves and serve with rice or appam.

1. Tilapia fillets-3

For the  marinade
1. Kashmiri chili powder- 3/4 tsp
2. Paprika- 3/4 tsp
3. Ginger- garlic paste- 1 tsp
4. Gram flour- 2 tbs
5. Garam Masala- 1/2 tsp
6. Yogurt (hung)- 3 tbs
7. Kasoori methi powder-a  pinch
8. Lemon juice- a few drops
9. Oil 3 tsp

Method

To prepare the marinade heat 2 tsp of oil and add gram flour and roast it in a slow flame for about a minute till you get a nice flavor. Be very careful as it has a tendency to burn. The best way is to bring the pan to heat and then off heat and then again to heat and whisking continuously.Allow this to cool a bit. Mix all ingredients listed in the marinade along with the gram flour paste. Clean fish and make small gashes and coat with the marinade and keep refrigerated for at least two hours . Preheat oven to 450 degree F. Grease baking tray with little oil and layer the fish and place in the oven and allow to cook in high temperature. After three minutes reduce heat to 300 degree F. Cook for 5 minutes and then turn around the fish( gently with a wide spatula.the fish will be very tender at this stage) for another 5-6 minutes.