Chicken Curry

Ingredients :

• Chicken Drumsticks - 6
• Onion -1/2
• Tomato -1/2
• Oil - 3 tsps
• Ghee - 2 tsps
• Coriander leaves - 1/2 cup
• Lemon juice - if required

For marination :

• Yogurt - 3 tsps
• Turmeric - 1/4 tsp
• Ginger Garlic paste - 2 tsps
• Chicken Masala (Everest/ MDH/ Priya) - 2 tsps
• Red chilli powder - 2 tsps
• Salt - 1 tsp
• Kokam /Amsool - 7-8

Roast and grind (for Gravy) :

• Sukka Khobra / Dry Coconut slices - 1/2 cup
• Khada Garam Masala- cumin (1/4 tsp), cloves (4), cinnamon(small piece), black pepper(4), dagad phool (small piece)
• Garlic cloves - 3
• Ginger - small piece

Procedure:

• Thaw frozen chicken drumsticks by placing them in hot water for 3-4 hours
• Remove the fat on the drumsticks.
• Clean and make long slits on the drumsticks.
• Marinate the drumsticks with all the ingredients mentioned under "marination".
• Refrigerate overnight or for atleast 6 hours .
• Take very little oil in a pan and roast dry coconut slices and khada garam masala on it. Keep it aside for half an hour and let it cool .
• In the mean time, chop onion (1/2), tomato (1/2), coriander leaves and keep aside.
• Grind the dry coconut slices, khada garam masala with ginger (small piece) and garlic (3 cloves) adding  little water into a smooth paste.
• In a pressure cooker, heat 3 tsps oil.
• Once hot, add cumin, chopped onion and fry.
• Then add tomatoes and fry.
• Now add the coconut- garam masala-giner-garlic paste and fry for 5 minutes until the raw smell of garlic vanishes.
• Then add marinated chicken pieces along with the marinade.
• Mix everything well and let the chicken pieces fry for 4-5 minutes.
• Now water is to be added based upon how much gravy  we need, and how thick we want the gravy to be.
• Add 1 tsp Chicken Masala, 1 tsp Red chilli powder and 1 tsp salt.
• Pressure cook until 5 whistles.
• Once the steam settles down, check taste and adjust salt, red chilli powder, chicken masala,  Ghee  and let it boil for 4-5 minutes in the pressure cooker without the lid.
• Finally add coriander leaves.
• Add lemon juice if required.
• Serve hot with Chapati/Rice and Onion !

Kanda Batata Rassa (Mix veg Curry )

Ingredients :

• Potatoes - 2
• Cauliflower florets - 1/2 cup
• Onion - 1
• Tomato -1
• Sweet Peas - 1/4 cup
• Oil - 1 tsp
• Shredded coconut - 1/2 cup
• Garlic cloves - 3
• Garam Masala - 1/2 tsp
• Red chilli powder - 2 tsps
• Salt - per taste
• Lime juice - 1/2 tsp
• Coriander leaves

Procedure:

• Grind shredded coconut and garlic cloves into a coarse paste adding very little water.
• In a pressure cooker, heat some oil. 
• Add sliced onions and fry.
• Then add the coconut-garlic paste and fry till the raw smell of garlic goes away.
• Add the tomatoes and fry till they turn mushy.
• Now add all the chopped veggies and 1 cup water. Add another 1/4- 1/2 cup water if required. Do not add too much water , just enough to cook the veggies and have some gravy.
• Add red chilli powder, salt, garam masala and Pressure cook till 4 whistles.
• Once the steam settles down, check taste and adjust red chilli powder and salt.
• Finally add some lime juice and garnish with coriander leaves.
• Serve with Chapati.

Matar Karanji ( Sweet Peas Dumpling)

Ingredients :

For the filling :

• Sweet peas - 1 cup
• Shredded coconut- 1/2 cup
• Garlic cloves - 3
• Green chillies- 3
• Cumin - 1/4 tsp
• Coriander Cumin Powder- 1/2 tsp
• Garam Masala - 1/2 ts
• Red chilli powder - 1 tsp
• Salt - per taste
• Lime juice - 1/2 tsp
• Sugar - 1/4 tsp

For the cover :

• All purpose flour - 1 n half cup
• Sooji - 2 Tblsps
• Salt- a pinch
• Oil - 2 tsps
• Ghee- 1 tsp
• Rice flour- 1tsp
• Oil- for frying
• Water- 1 cup

Procedure:

• Grind Shredded coconut, green chillies, garlic and cumin into a coarse paste adding very little water.
• In a pan, heat some oil. Add the coconut-garlic- chilli paste and fry till the raw smell of garlic goes away.
• Now add frozen sweet peas, coriander-cumin powder, garam masala, salt and fry till the sweet peas are cooked.
• Check taste and add red chilli powder, salt  if required. 
• Finally add lime juice and sugar.
• Mix everything well and keep aside to cool.
• In the mean time, prepare the dough for the covering.
• Take All purpose flour, Soji , salt in a bowl and add 2 tsps of hot oil to it.
• Add water as required and knead everything into a nice soft dough. It should not be too soft like the Chapati dough, but a little hard.
• Cover with a plate and let the dough rest for 30 minutes or so.
• Microwave 1 tsp ghee for 30-40 secs, until it gets liquidy. Add 1 tsp Rice flour to it , mix and keep aside
• Roll out 3 Equal sized large chapatis from the dough.
• Place 1 Chapati at the bottom, apply some ghee and rice flour mixture, then place other chapati on it and apply the ghee and rice flour mixture on top, then again place the 3rd chapati on it and apply the ghee and rice flour mixture.
• Now, roll the 3 chapatis together to get a long chapati roll.
• Cut the roll into 5-6 small pieces.
• Take 1 small piece that's cut from the roll and roll it into a small circle.
• Place the filling in half portion of the circle and flip the other half over it , to form a semi circle. Seal the ends with your hands.
• Deep fry in oil.
• Repeat this procedure for all the 5-6 pieces that are cut from the chapati roll. 
• Serve with Tomato Ketchup :)
  

Olya Naralachi Karanji (Shredded Coconut Dumpling)

Ingredients:

For the filling:

• Shredded Coconut - 3/4 cup
• Jaggery grated- 1/2 cup
• Poppy seeds - 1tsp
• Cardamom Powder- 1/4 tsp
• Nutmeg Powder- 1/4 tsp
• Chopped Dry fruits - 1/4 cup

For the cover :

• All purpose flour - 1 n half cup
• Sooji - 2 Tblsps
• Salt- a pinch
• Oil - 2 tsps
• Ghee- 1 tsp
• Rice flour- 1tsp
• Oil- for frying
• Water- 1 cup

Procedure:

• In a microwave safe bowl take 1/4 tsp poppy seeds and microwave for 20 secs
• Add shredded coconut (3/4  cup) to the bowl and microwave for 1 minute.
• Now add grated jaggery (1/4 cup) , nutmeg powder, cardamom powder, chopped dry fruits (Cashew, Almonds) and microwave for a minute.
• If the mixture appears dry, add a little jaggery and microwave for another 30-40 secs.
• Mix everything well and keep aside to cool.
• In the mean time, prepare the dough for the covering.
• Take All purpose flour, Soji , salt in a bowl and add 2 tsps of hot oil to it.
• Add water as required and knead everything into a nice soft dough. It should not be too soft like the Chapati dough, but a little hard.
• Cover with a plate and let the dough rest for 30 minutes or so.
• Microwave 1 tsp ghee for 30-40 secs, until it gets liquidy. Add 1 tsp Rice flour to it , mix and keep aside
• Roll out 3 Equal sized large chapatis from the dough.
• Place 1 Chapati at the bottom, apply some ghee and rice flour mixture, then place other chapati on it and apply the ghee and rice flour mixture on top, then again place the 3rd chapati on it and apply the ghee and rice flour mixture.
• Now, roll the 3 chapatis together to get a long chapati roll.
• Cut the roll into 5-6 small pieces.
• Take 1 small piece that's cut from the roll and roll it into a small circle.
• Place the filling in half portion of the circle and flip the other half over it , to form a semi circle. Seal the ends with your hands.
• Deep fry in oil.
• Repeat this procedure for all the 5-6 pieces that are cut from the chapati roll. 
• Enjoy as an evening snack .

Baked Salmon

Ingredients :

• Salmon fillets - 2
• Olive oil - 1/2 tsp

For Marination :

• Ginger garlic paste- 1 tsp
• Fennel Powder- 1/2 tsp
• Black Pepper powder- 1/2 tsp
• Red chilli powder- 1 tsp
• Coriander- Cumin powder- 1/2 tsp
• Kasuri Methi - 1/2 tsp
• Red Chilli flakes - 1/2 tsp
• Lime juice- 1 tsp
• Salt - 1/2 -1 tsp
• Turmeric - a pinch

Procedure:

• Soak frozen salmon fillets in hot water for about 10-15 minutes, until they get to room temperature.
• Wash the Salmon pieces and marinate them with the ingredients mentioned under "For Marination" above.
• Refrigerate the marinated salmon fillets for at least 30 minutes.
• Pre heat Oven to 375 F for 8 minutes.
• Place Aluminium foil on an Oven tray and pour a few drops of oil.
• Now place the marinated Salmon fillets on the Aluminium foil and bake at 375 F for 15 minutes.
• Coat the pieces with Olive oil and turn the pieces around and then bake again at 375 F for 10-15 minutes.
• Finally Broil at 390 F for 5 minutes.
• Enjoy with some Onion slices !!

Bachhalkura Pappu (Malabar Spinach Daal)

Ingredients : 

Pressure Cook :

• Bachhalkura (Malabar Spinach)- 1 bunch - about 2 cups after chopping 
• Toor dal- 1/2 cup
• Onion - 1
• Tomato - 1
• Fenugreek seeds- 1 tsp
• Green chillies - 4

For Tempering :

• Oil - 2tsps
• Mustard seeds
• Asafoetida
• Turmeric
• Dry Red chillies- 4-5

Other ingredients :

• Red chilli powder -2-3 tsps
• Salt
• Jaggery - 1-2 tsps
• Lemon juice- 1-2 tsp

Procedure:

• Wash and chop Bachhalkura, keep aside
• Chop 1 Onion, 1 Tomato and 4-5 Green Chillies .
• Pressure cook chopped Bachhalkura, chopped onion, chopped Tomato, Toor Dal ( about 1/2 cup), Fenugreek seeds(1 tsp) adding enough water.
• Once cooked , after the steam settles down, mash the contents in the Pressure Cooker.
• In a pan, add some oil.
• Once hot, add mustard seeds. Once they splutter, add asafoetida, turmeric( each about 1 pinch) and dry red chillies.
• Now add the pressure cooked Bachhalkura and Toor Dal mixture.
• Add salt, red chilli powder( 2-3 tsps, per taste), Jaggery - 1 tsp.
• Let the Pappu/Daal come to a boil. 
• Finally add lemon juice.
• Serve hot rice, Ghee, Bachhalkura Pappu(Daal) along with Fish fry :)

Doodhi Kheer (Lauki / Bottle Gourd Kheer)

Ingredients :

• Doodhi/Lauki/Bottle Gourd - 1 small size
• Milk - 3 cups
• Dry Fruits- Cashews, Almonds- together-2-3 tsps
• Ghee- 3 tsps
• Milk Mawa Powder- 2 tsps
• Sugar- 7-8 tsps or more per taste

Procedure:

• Take Whole Vitamin D Milk in a vessel and boil it. Once the milk starts boiling, reduce the heat to low and let the milk thicken. Let the quantity reduce to about 3/4 th of the original- this takes about 10 minutes or so.
• Simultaneously, wash bottle gourd, peel the skin, cut into half and remove the seeds.
• Grate the bottle gourd and keep aside.
• In a pan, heat ghee.
• Fry cashews and almonds until they turn slightly brown.
• Add grated bottle gourd to the pan and fry for 4-5 minutes until most of the water from the bottle gourd evaporates.
• Now cover with lid and let the bottle gourd cook for 3-4 minutes on medium flame.
• Stir occasionally to avoid bottle gourd sticking to the bottom of the pan and burning .
• Now add boiled milk and let it cook on low heat for 4-5 minutes, covered with a lid. The milk can overflow from the pan, so keep an eye.
• Add sugar, milk mawa powder and mix well.
• Remove the lid and let the kheer cook for another 4-5 minutes until it thickens a bit.
• Serve hot or chilled !
• Note: I usually use Milk Mawa powder as it makes the Kheer a little thick plus it has Mawa flavour. This can also be replaced by MTR Badam Mix /  Milk Powder. Do not use Coffee Creamers.

Raw Banana Curry (Dry)

Ingredients : 

For Ground Paste :

• Shredded Coconut ( 1/4 cup)
• Coriander seeds (1/8 cup)- half of shredded coconut
• Black Pepper- 1 tsp
• Dry Red Chillies- 4
• Garlic-3
• Ginger-a small piece

Other Ingredients:

• Raw Banana- 4
• Onion-1/2
• Lemon Juice-1 tsp
• Salt
• Red chilli Powder 

For Tempering:

• Oil
• Mustard Seeds
• Asafoetida
• Turmeric
• Urad Dal
• Curry Leaves

Procedure:

• Peel the skin of Raw bananas. Cut them lengthwise and then cut into small cubes .
• Put the banana pieces in cold water else they turn black.
• Grind Shredded coconut, Coriander seeds, black pepper, dry red chillies, ginger and garlic into a coarse paste adding little water.
• Chop onion lengthwise.
• In a pan, heat some oil. Once hot, add mustard seeds. When they crackle, add asafoetida, turmeric, urad dal and curry leaves.
• Add chopped onion and fry for a couple of minutes until it turns brown.
• Now add the ground paste and fry it for 3-4 minutes until the raw smell of garlic goes away.
• In go the  raw banana pieces, water( 1/4 cup), salt, red chilli powder(if required- per taste). Add very little water else bananas turn mushy.
• Cover and cook for 8-10 minutes on medium flame.
• Once cooked, remove the lid and let it cook on high heat for another 2-3 minutes so as to make the curry dry.
• Finally add lemon juice and serve with Chapati  !