Carrot and capsicum pulao

Ingredients
Basmati rices  2 cup
Onion  -1 sliced
Carrot  - 2 cut into cubes
Capsicum(Red,Green)  -1 cut into cubes
Cloves – 3
Bay leaves – 2
Cardamom – 3
Cinnamon – 2″ piece
Lemon juice  -1 tbsp
Ghee - 3 tsp
Oil   - 2 tbsp
Water  -3 cups
Salt

Preparation

• Wash the basmati rice  in running water and keep aside.
• Heat the oil and 2 tsp ghee in a deep heavy-bottomed pan.
• Add cloves, bay leaves cinnamon and cardamom into it and fry for a minute.
• Add onion and  saute for few minutes.
• Then add carrot and capsicum and mix well.
• After that add the basmati rice and fry for 2 min.
• Add water into the pan and add salt and lemon juice and mix well.
• Once the water comes to  boil,  cover the pan.
• Cook till the water almost disappeared and  holes will appear on the surface of the rice.
• Check the rice is cooked .If nor sprinkle a little water and closed the pan and after 5 min turn off the flame. 
• Heat 1 tsp ghee in a separate pan and fry the cashwes and raisins for garnishing. 
• Serve it with Butter chicken or any of your favorite side dish.  Cheers!

Mushroom Mutter Curry

Ingredients:

Mushroom - 250 gm

Mutter - 50g

Onion - 2

Green Chilli - 3

Ginger - 4 (finely chopped)

Cumin seeds -1 Teaspoon

Chilli Powder -1 Table Spoon

Turmeric Powder -1 Teaspoon

Coriander Powder -2 Tablespoon

Garam Masala - 1 Teaspoon

Pepper Powder -1 Tablespoon

Peanut powder -3 Teaspoon

Vegetable Masala -1 Teaspoon

Coriander Leaf 

Oil

• Heat oil in a pan and add cumin seeds.

• Add Onion and stir well until it became light brown

• Add salt, Green chilli and ginger and stir well

• Add chilli powder, Turmeric powder coriander powder and vegetable masala and stir well until it loose it’s raw smell.

• Add mushroom and mutter into it and stir well to coat the masala into it.

• Add water based on the quantity of gravy you require.

• Cover the pan with lid and cook for 10 minutes.

• Add garam masala and peanut powder.

• Garnish with coriander leaf.

Ulli vada

Ingredients
Onion  -3(finely chopped)
Besan (Gram flour)  - 1  cup
Rice flour - 1/4 cup
Chilli Powder    -1/4 tsp
Ginger    - 1 tsp(greated)
Green chili   -3(chopped)
Asfoetida  -1 pinch
Baking soda  -1 pinch(optional)
Curryleaves
Salt
Oil

Preparation

•  Mix all ingredients except  oil and make a thick batter using enough water.The batter should not be watery.
• Heat oil in a deep pan. 
• Take a small portion of the batter .Make a small ball and flatten it slightly.
• Fry  it on medium heat till it become golden brown .
• Serve it hot with ketchup or chutney.

Cauliflower Masala

Ingredients:

      Cauliflower        -1

      Onion                - 2 medium

      Tomato              -2 medium

      Green Chili         -2

      Ginger paste       -1 Tsp

      Garlic paste        -1 Tsp

      Chili powder       -½ Tsp

      Turmeric powder - ¼ Tsp

      Coriander powder - 1 Tsp

      Vegetable masala  -2 Tsp

      Coriander leaves

      Salt

      Water

     Oil

  

       Cut and clean the cauliflower into pieces. Boil Cauliflower in water for 10 min. Drain out the water.

        Heat oil in a pan. Add onion into it and sauté well until it become light brown
       Add green chili, garlic paste and ginger paste and sauté it again.

       Reduce the heat. Add salt, chili powder, turmeric powder, coriander powder and veg masala. Mix it well.

       Add chopped tomato and stir well.

       Add cauliflower and mix well with masala.

       Add a little water and close it lid for 5 min.    Open it and sauté it well.Again close it for 5 min. You can 
a  add water if find water is less. Do it until cauliflower become nicely cooked.

       Add coriander leaves into it.

Cauliflower curry with coconut milk

Ingredients
Cauliflower  -1 medium
Onion  -1
Tomato –2
Green chilli –1
Garlic –1 Tsp(Finely chopped)
Ginger  -1 Tsp(Finely chopped)
Chilli powder  -1 Tsp
Turmeric powder  - 1/2 Tsp
Coriander powder   - 2 Tsp
Chicken masala/Meat masala – 1Tsp
Coconut milk  - 1/2 cup
Salt
water
Oil
Curry leaves.



Preparation

• Soak the cauliflower floret in warm water mixed with a pinch of turmeric and salt for around 15 minutes. Wash and drain the florets and keep it aside.
• Heat oil in pan and saute chopped onion till transparent.
• Add salt, ginger,garlic and green chilli and saute for 2 min.
• Add chilli powder,turmeric powder,coriander powder,chicken masala and stir well.
• Add Tomato and mix well.
• After that add the cauliflower floret and curry leaves and mix well to coat all masala into it.
• Then add water to make enough gravy.Closed the pan and cook for another 15 min.
• Stir occasionally until the cauliflower cooked.
• Last add  Coconut milk.
• Serve hot with rice or chapathis.

Paal payasam (Milk pudding)

Ingredients
Broken rice(onakkalari)  - 1/2 cup
Sugar   -1 cup
Milk  - 1 ltr
Cardamom   - 10 pods (powdered)
Cashew nuts  - 1/2 cup
Raisins  - 1/2 cup
Ghee      - 1 tbsp

Preparation
Soak the rice in water for 1 hr
Fry the cashwes and raisins.
Take a cooker and add rice,sugar and milk into it and mix them well.
Close the cooker and keep the flame high until the steam started coming.
Put the cooker weight .
Lower the flame and cook it for 1/2  hr.
Open after the steam fully gone.
Add Cardamom powder and ghee.
Garnish with fried cashwes and raisins

Butter Chicken (Murgh Makhani)

Ingredients

Chicken – 1 KG
Tomato – 3 Big
Ginger garlic paste – 2 table aspoon
Green chilli – 2
Cardamom - 4
Bay Leaf -1
Cinnamon stick – 2 pieces
Chilli powder – 3 Tea Spoon
Tandoori Masala – 2 Tea Spoon
Turmeric powder – 1 Tea Spoon
Coriander powder – 2 Tea Spoon
Chicken masala – 2 Tea Spoon
Yogurt/curd – 1 Tea spoon
Double Cream – 50 ml.
Oil – 1 Table Spoon
Butter – 2 Table Spoon
Salt – For taste

Preparation
1.        Chicken
a.        Cut chicken into small pieces and then add tandoori masala, chilli powder (1 Tea Spoon), salt and curd. Keep it in the refrigerator for minimum 2 hours for best results.
b.        Place the chicken into Oven safe tray and put it inside the oven. Broil the chicken at 200 degree for 10 minutes both sides.
2.        Boil tomatoes for 5- 10 minutes to peel the skin smoothly. Grind the peeled tomato with a little water.
3.        Heat the pan and add oil and butter into it. Then add cardamom, bay leaf and cinnamon stick and fry it.
4.        Add ginger garlic paste, fry it for 1- 2 minutes until it looses raw smell
5.        Add green chillies and stir well. Add tomato puree into it. Then add chilli powder (2 Tea Spoon), turmeric powder, coriander powder, Chicken masala, salt (as required) Mix well until oil and masala gets separated.
6.        Add Tandoori chicken in to it, stir well and add a little water (1/2 Glass) and then boil it for 5 minutes.
7.        Add double cream and heat it lightly.
Now delicious Butter chicken is ready, garnish the same with curry leaves / coriander leaves.

Simple spaghetti recipe

How to make Simple Spaghetti

Spaghetti - 1 Pack
Water - For boiling
Carrot - 2 Big
Onion - 2 Big  cut into the lenght of spagetti
Capsicum (Bell Pepper) - 1
Green Chilli - 4
Garlic - 4 Cloves
Ginger - 1 piece
Curry Leaves
Oil

Cut spagatti into pieces. Add this into boiling water. Once it is cooked drain the water and keep it aside.
Add oil into the pan, once it is hot add ginger and garlic into it. Stir untill it looses the raw smell. Then add onion and stir well unstill its colour started changing, now add carrot, Capsicum, Green Chill and stir well. Once it cooked add boiled Spaghetti into it. Mix well, garnish with curry leaves.

Note: You may also add mutter and coriander leaves as well.

Simple cabbage thoran

Ingredients
Cabbage   - 1 cup(finely chopped)
Onion       -1
Ginger     - 1 tbsp(chopped)
Turmeric powder - 1/4 tsp
Coconut -  2 tbsp
oil
mustard seeds
curry leaves

Preparation 

• Mix cabbage,salt ,green chili,ginger and turmeric together.
• Heat oil in a pan and allow mustard seeds to splutter.
• Add onion into it and saute for few second.
• Add the cabbage into it and mix well. 
• Sprinkle a very little water into it.
• Cover the pan and cook on low fame for 5 min.
• Add the grated coconut and Curry leaves into it and mix .
• Cook it for another 5 minutes.

Kachiya moru (Butter milk curry)

Ingredients
Butter milk - 1/2 ltr
Onion  -  1(medium)
Green chili  -4
Turmeric powder  - 1/4 tsp
fenugreek seeds -a pinch
Cumin seeds  - 1 tsp
Mustard seeds
coconut oil
salt
curry leaves

Preparation

• Heat oil in a pan and splutter mustard seeds, cumin seeds and  fenugreek seeds .
• Add onion ,green chili and curry leaves and stir well.
• Add turmeric powder and salt and mix it.
• Add butter milk into it and stir continuously until steam come.Never let it boil.