Madurai Chicken Salna

Madurai Chicken Salna

---

Salna/Chalna is a very popular gravy, esp. in Madurai along with Biryani or Parotta.

Ingredients:	Quantity
Whole Chicken	1 nos
Large Onion Finely Chopped	2 nos
Tomatoes chopped	2 nos
Ginger Garlic Paste	1 tbsp
Green Chili	1-2 nos
Coconut Milk(Optional)	1/2 cup
Grind to paste:
Dry Red Chili*	6-8 nos
Coriander Seeds	1 tbsp
Cumin Seeds	1 tsp
Fennel Seeds	1 tsp
Black Peppercorns	1 tsp
Poppy Seeds	2 tsp
Roasted Peanut**	1 tbsp
Garam Masala Powder	1 tsp
Turmeric Powder	1/2 tsp
Grated Coconut	1/2 cup
Tempering:
Mustard	1 tsp
Curry Leaves	1-2 strands
Cinnamon	1 stick
Cloves	2-3 nos
Cardamom	1-2 nos
Oil	2-3 tbsp
Salt	To taste

Preparation:
1) Dry roast all the items for spice paste and grind into a smooth paste.
2) Heat oil in a sauce pan and add all the items for tempering and then add the finely chopped onions and sauté until they are translucent.
3) Add the ginger garlic paste and green chili and sauté for 2 Min's and then add the tomatoes. Cook until the tomatoes are well cooked. Add the cleaned and cut chicken and sauté it for a min and then add the ground masala paste.
4) Add 2 cups water and let it cook for 30 to 40 Min's on medium flame until the chicken is well cooked.
5) Add the coconut milk, if you are using and let it cook for 2-3 Min's.
6) Garnish it with chopped coriander leaves and serve with Biryani, Parotta or Dosa.

Note: * You can use chili powder(1 tbsp), coriander powder(1 tbsp), Cumin Powder(1 tsp), Fennel Powder(1 tsp) and pepper powder(1 tsp) instead of the whole spices. ** You can use cashewnuts instead of peanuts. Usually salna is watery in consistency and not made as a thick gravy. On request from vegetarian friends, wanted to update some vegetarian alternates. # You can fry Brinjal and add it to the gravy instead of chicken or just leave the chicken and the gravy would taste good enough. # You can add boiled egg cut into half/quarters, into the gravy 5 min's before it is done.

Onion Raitha

Amma's Thayir Pachadi

---

The Thayir Pachadi, a classic dish made by my mother, a very tasty one and my favorite Raitha, which can be served with various rice dishes. I do not like the smell of raw onions therefore prefer this fried onion Raitha.

Ingredients:	Quantity
Beaten Yogurt	1 cup
Small sized Onion	1 nos
Ginger grated	1/2 tsp
Green Chili Chopped	1 nos
Coriander Leaves Chopped	2-3 strands
Mustard Seeds	1 tsp
Curry Leaves	1 strand
Oil	2 tsp
Sour Cream (Optional)	1 tbsp
Salt	To taste

Preparation:
1) Heat oil in a small fry pan add mustard and curry leaves, once the mustard splutters add the green chilies, grated ginger, chopped coriander and chopped onion. Fry until the onion caramelizes.
2) Add this to the yogurt and add the sour cream if you are using it.
3) If the yogurt is too sour, then add a little milk. Add salt just before serving.
4) This can be served with Pulao's, Biryani, Tomato Rice or other Rice varieties.

Note: For a traditional Biryani Raitha do not fry the onions along with the other stuff. Just add them raw at step 2 along with the tempering.

Fish in Red Curry

Fish in Thai Red Curry Sauce

---

Very tasty Thai red curry sauce which can be used as a base to cook several dishes. The dish is slightly modified using the ingredients available in the local market.

Ingredients:	Quantity
White Fish	1 lb
Large Onion	1 nos
Thai Red Curry Paste	3-4 tbsp
Coconut Milk	1 cup
Green Chili	1 nos
Fish Sauce/Soy Sauce	1 tsp
Brown/Palm Sugar	1 tsp
Kaffir Lime Leaves/Lemon Rind	1-2 nos/1 tsp
Oil*	2-3 tbsp
Turmeric Powder	1 tsp
Cayenne Pepper Powder(Optional)	1/4 tsp
Salt	To taste
Dried Basil	1/2 tsp
Fresh Basil	5-6 leaves
Chopped Parsley	To Garnish

Preparation:
1) Clean and cut fish into large cubes and marinate fish with salt and turmeric powder for few Min's.
2) Heat oil in a fry pan and fry a 2-3 Min's on each side and set aside.
3) Heat oil in a large sauté pan and sauté the onions for 1-2 Min's and then add the red curry paste sauté for few Min's until the raw smell disappears.
4) Add the lemon rind/lime leaves, green chili, fish sauce, sugar, Cayenne pepper powder and the coconut milk, water/stock and simmer for 8-10 Min's.
5) Add the fried fish to the curry and let it cook for another 10 Min's.
6) Add the dried basil, and then garnish with fresh basil and chopped parsley.
7) Serve hot with steamed rice or flavored rice.

Note:* Usually peanut oil is used for this dish. You can use olive oil or canola oil or vegetable oil.
You can also add vegetables like carrot, zucchini, mushroom to this curry.
You can replace fish with chicken or vegetables or shrimp.
You can make you own red curry paste using the recipe Red Curry Paste or use a readymade paste.

Red Curry Paste

Indo-Thai Red Curry Paste

---

Thai red curry paste is a basic condiment in Thai cooking. I have left out few ingredients that are not easily available in our local markets and substituted a few with similar ingredients. Check out the notes for the original ingredients.

Ingredients:	Quantity
Small Shallots	4 nos
Dried Red Chillies	4-5 nos
Coriander Powder	1 tbsp
Cumin Powder	1 tsp
Black Peppercorns	1 tsp
Turmeric Powder	1 tsp
Kashmiri Red Chili Powder*	2 tsp
Salt	to taste
Lemon Rind*	1/2 tbsp
Ginger Grated*	1 tbsp
Garlic Chopped	5-6 nos
Soy Sauce/Fish Sauce/Tamarind paste*	2 tsp
Chopped Coriander	1 tsp
Lemon Juice	1 tbsp

Preparation:
1) De seed and soak the red chili in water for 10 Min's.
2) Strain the water and add rest of the ingredients to the soaked red chili and blend it into a fine paste.
3) This paste can be stored in refrigerator for a couple of days and can be used with various gravy dishes.

Note:* To make the authentic Thai red curry, replace few of the above ingredients with their original ingredient based on the availability.

Original Ingredient	Replaced Ingredient
Paprika	Kashmiri Red Chili Powder
Lemon Grass	Lemon Rind
Galangal	Ginger
Shrimp Paste	Soy Sauce/Fish Sauce/Tamarind Paste (Use little less in quantity, since this will lighten the Red color of the paste.)

Tandoori Chicken Drumsticks

Tandoori Chicken Drumsticks with Sour Cream Dipping Sauce

---

Ingredients:	Quantity
Chicken Drumsticks	4 nos
Tandoori Chicken Masala Powder*	2 tbsp
Onion Powder	1/4 tsp
Ginger Garlic Paste	1 tbsp
Crushed Dried Fenugreek leaves	1 tsp
Lemon Juice	2 tbsp
Thick Yogurt	1/4 cup
Salt	To taste
Sour Cream Dipping Sauce:
Sour Cream	1/4 cup
Heavy Cream	2 tbsp
Paprika	1/4 tsp
White Pepper Powder	1/4 tsp
Crushed Dry mint	1 tbsp
Crushed Dry Parsley	1 tsp
Lemon Juice	1 tbsp
Salt	To taste

Preparation:
1) Clean and marinate the chicken with all the other ingredients for 2-3 hours or overnight.
2) Pre-heat oven to 375°F. Line a roasting pan with foil and spread oil.
3) Place the chicken drumsticks in the pan and roast them for 25 mins and turn them onto the other side and roast for 20-25 mins.
4) Remove the excess water from the roasting pan during the last 10-15 mins.
5) Mix all the ingredients for dipping sauce and serve with the tandoori drumsticks.

Note:* You can use ready made tandoori chicken masala powder or make your own using the recipe Tandoori Chicken Masala Powder

Bissi Bele Bath / Sambar Sadam

Rice and Dal cooked with vegetables and spices

---

Sambar Rice is a famous rice dish served in south India mostly Tamil Nadu and Karnataka. Though it looks simple a lot of ingredients are used and various steps need to be followed, but worth the time and work.

Ingredients:	Quantity
Rice	1 cup
Toor Dal	3/4 cup
Turmeric Powder	1 tsp
Asafoetida	1/2 tsp
Salt	To taste
Ghee/Oil	2-3 tbsp
Tamarind Paste	1 tbsp
Vegetables *
Sambar Vengayam (Small Onions/Pearl Onions)	8-10 nos
Tomato	1 nos
Potato Peeled and chopped	1 nos
Capsicum Chopped	1/4 cup
Carrot Peeled and chopped	1 nos
Green Peas	1/4 cup
Brinjal	2-3 nos
Drumstick	1 nos
Spice Paste:
Dry Red Chili	6 nos
Bengal Gram Dal	2 tbsp
Coriander Seed	1 tbsp
Black Pepper	1 tbsp
Cumin Seeds	1 tsp
Fenugreek Seeds	1/2 tsp
Cinnamon Stick	1 nos
Cloves	2 nos
Asafoetida	1/2 tsp
Poppy Seeds	1 1/2 tsp
Grated & Dry Roasted Copra **	1/4 cup
Tempering:
Ghee	1 tbsp
Mustard Seeds	1 tsp
Urad Dal	1 tsp
Cumin Seeds	1/2 tsp
Dry Red Chili Halved and De-seeded	1 nos
Curry Leaves	1 strand
Chopped Coriander	To Garnish
Fried Cashews	To Garnish (Optional)

Preparation:
1) Soak Rice and Toor Dal for 30 Min's. Pressure cook rice and Dal together adding salt, turmeric powder and Asafoetida.
2) Heat 1 tsp oil in a small fry pan and fry Red chili, Coriander seeds and Bengal Gram Dal for 1-2 Min's and then add the rest of the items for spice powder excluding grated copra and poppy seeds until they release fragrance. Soak the poppy seeds in water for 5 Min's. Add the copra and 2-3 tbsp water and grind into a smooth paste ***.
3) Heat oil/ghee in a sauce pan and fry the sambar onion and other vegetables for few Min's. Add the tomato and salt and sauté for 2 more Min's.
4) Add the tamarind paste and 1 cup water and cover the pan and simmer for 12 - 15 Min's to let the vegetables cook well. Add the spice paste. Cook until the raw smell disappears.
5) Mix in the cooked rice and Dal, and stir well to prevent lumps.
6) Heat ghee and add all the ingredients for tempering. Once the mustard seeds splutter add it to the rice mixture.
7) Garnish with chopped coriander and cashews and serve hot with potato chips / fry or avial.

Note: * Vegetables can be added or left out based on the availability.
** Copra is dry coconut
*** Dry grind the spices first and then add the copra and water to get a smooth paste.

Buttermilk Pancake

Buttermilk Pancakes

---

Ingredients:	Quantity
Buttermilk*	1 cup
All purpose Flour/Maida	1 cup
Eggs	2 nos
Unsalted Butter	6 tbsp
Sugar	3 tbsp
Salt	1/2 tsp
Baking Soda	1/2 tsp
Baking Powder	1 tsp

Preparation:
1) Beat the eggs and mix all the ingredients together and whisk until all the ingredients are well mixed without any lumps. Leave it to rest overnight in the refrigerator.
2) Heat a pan or griddle and add butter and ladle well mixed batter with a big shallow spoon. Let it cook for 2-3 Min's and turn onto the other side and let it cook for 1-1 1/2 Min's .
3) Serve hot with maple syrup or honey. I have served with sweetened whipped Cream**.


Note: * For a quick homemade buttermilk. Whisk 1/2 cup yogurt and 1 1/2 cup water with a electric egg beater for 5-6 Min's.
** Whip 1/2 cup heavy cream with 1 tbsp sugar.

Urulai Roast

Spicy Roasted Baby Potatoes

---

Ingredients:	Quantity
Baby potatoes	500 gms
Chili Powder	1 tbsp
Coriander Powder	1/2 tbsp
Cumin Powder	1/4 tsp
Turmeric Powder	1/2 tsp
Asafoetida	1/4 tsp
Salt	To Taste
Mustard Seeds	1 tsp
Curry Leaves	1-2 strands
Oil	1 tbsp
Sesame Oil	1/2 tbsp
Ghee	1/2 tbsp

Preparation:
1) Add baby potatoes, turmeric, salt and asafoetida in water and pressure cook up to 2 whistles or cook in a pan for 15 to 20 Min's. Peel the potatoes.
2) Heat the oil, sesame oil and ghee in a pan and add mustard and curry leaves, when they splutter add the chili powder, coriander powder and cumin powder sauté for few seconds.
3) Add the cooked and peeled potatoes and simmer it until it turns golden brown in color. Adjust salt.
4) It is good to be served with Sambar Sadam, Rasam or just the curd rice.

Note: * You can add herbs like rosemary and thyme with garlic to the roast in step 2.

Green Chutney

Mint & Coriander Chutney with Mango Peel

---

Ingredients:	Quantity
Mint Leaves	1 bunch
Coriander Leaves	2 bunch
Raw Mango Peel	Peel of one Mango
Green Chili	2 nos
Dry red Chili	1 nos
Garlic	1 nos
Urad Dal	1 tsp
Tamarind Paste	1/2 tsp
Mustard Seeds	1 tsp for tempering

Preparation:
1) Heat oil in a pan and add the urad Dal once they turn brown add the mint, coriander, raw mango peel, garlic, green chili and dry red chili.
2) Fry for 2 to 3 mins and add the tamarind pulp and salt and grind to a fine paste.
3) Fry the mustard seeds and add to the chutney. Serve it with dosa, idly or curd rice.

Note: Substitute Mango peel.
* Add onion to the chutney.
** Add coconut to the chutney.

Tomato Rice

Spicy Tomato Rice with Herbs

---

Ingredients:	Quantity
Cooked Basmati Rice	2 cups
Peeled and Crushed Tomato	1 no
Spring Onion/Scallions	5-6 nos
Dried Oregano	2 tsp
Dried Mint	1 tbsp
Dried Parsley	1 tbsp
Bay Leaf	1 nos
Garlic Powder	1 tsp
Finely Chopped Green Chilies	2 nos
Mustard Seeds	1 tsp
Cayenne Pepper *	1/4 tsp
Paprika*	3/4 tsp
Pepper Powder	1 tsp
Dijon Mustard (Optional)	1/2 tsp
Tomato Paste	3-4 tbsp
Garam masala	1/2 tsp
Salt	To taste
Chopped Coriander Leaves	To Garnish
Olive Oil**	2 tbsp

Preparation:
1) Cook Rice in 3 cups water and set aside.
2) Heat oil in a sauce pan and add mustard seeds and once they splutter crush the dried herbs and add it and saute for 10 seconds.
3) Add the spring onions, green chillies and garlic powder. Saute for a min and then add the crushed tomatoes, tomato paste and Dijon Mustard.
4) Add the Cayenne pepper, paprika and garam masala and saute for 4-5 mins or until the raw smell disappears and tomato is well cooked.
5) Add 1 cup of water and simmer for 2-3 mins.
6) Add the cooked rice, sprinkle pepper powder and salt and saute it. Simmer it for 3-4 mins.
7) Garnish with the chopped coriander leaves and serve with raita or vegetable or chicken curry.

Note: * Substitute Cayenne pepper and paprika with 1 tsp red chili powder. ** Substitute Olive oil with cooking oil.

Dal Tadka

Simple Tadka Dal

---

A simple and quick Tadka Dal which can be made when you are running short of time to make Sambar.

Ingredients:	Quantity
Toor Dal	1 cup
Turmeric Powder	1/2 tsp
Cumin Powder	1/2 tsp
Asafoetida Powder	1/4 tsp
Medium sized Tomato	1 nos
Onion powder/Onion	1 tsp/1/4 cup
Garlic finely chopped	4 nos
Ginger finely chopped	1/2 tsp
Green Chillies chopped	2 nos
Lemon Juice	2 tbsp
Salt	To taste
Garam Masala Powder	1/2 tsp
Oil	1/2 tbsp
Tempering:
Mustard Seeds	1 tsp
Cumin Seeds	1/2 tsp
Fenugreek Seeds	1/2 tsp
Curry leaves	6-8 leaves
Dry red chili deseeded and halved	1 nos
Ghee	1 tbsp
Chopped Coriander leaves	To Garnish

Preparation:
1) Soak Dal for 30 mins and add two cups water, little salt, turmeric, asafoetida and cumin powder and pressure cook for 2-3 whistles.
2) Heat oil in a sauce pan and add the chopped garlic, ginger, green chillies, onion powder/onion and tomato and saute until the tomato is well cooked. Add the pressure cooked Dal.
3) Meanwhile heat ghee and add the ingredients for tempering, once they splutter add it to the Dal.
4) Sprinkle garam masala and lemon juice let it boil for a min and remove from heat and garnish with chopped coriander.
5) Serve hot with steamed rice, pulao rice or roti.

Note: You can make lot of variations to the tadka. Add whole garam masala for tempering. Use Masoor Dal instead of toor Dal.

Masala Raitha

Masala Raitha

---

Ingredients:	Quantity
Yogurt	1 cup
Milk	1/4 cup
Medium sized Onion	1 nos
Medium sized Tomato	1 nos
Green Chili finely Chopped	2 nos
Grated Ginger	1/2 tsp
Chopped Coriander	2-3 tbsp
Garam Masala	1 tsp
Salt	To taste
Mustard Seeds	1/2 tsp
Oil	1 tsp

Preparation:
1) Heat oil in a pan and add mustard, once they crackle add the onions, green chili and ginger and fry for 2 to 3 mins.
2) Beat the yogurt and milk and then add the fried onion, green chili and ginger.
3) Add tomato, chopped coriander, salt and garam masala and mix well. Refrigerate until serving time. Serve with any pulao or roti.

Prawn Pulao

Prawn Pulao

---

Ingredients:	Quantity
De veined Prawn	750 gms
Basmati Rice	3 Cups
Large Onions	2 nos
Tomatoes	2 nos
Ginger-Garlic paste	2 tbsp
Mint & Coriander Chopped	1/4 cup
Coriander Chopped	1/4 cup + some for Garnish
Green Chilies Slit	3 nos
Red Chilly Powder	2 tsp
Garam masala	1 tsp
Turmeric Powder	1/2 tsp
Yogurt	1/2 Cup
Coconut Milk	1 1/2 cups
Bay leaf	1 nos
Cinnamon Stick	1 nos
Cloves	2-3 nos
Lemon	Half

Preparation:
1) Soak the rice for 30 mins. Heat oil in a sauce pan and add the whole garam masala and the chopped mint coriander leaves and fry for 2 mins.
2) Then add the onions and fry till light golden brown, and then add the ginger garlic paste and slit green chillies and turmeric.
3) Add the tomatoes and saute until the tomatoes soften. Add the red chili powder and saute for a min.
4) Add the prawns and saute for 2 more mins.
5) Add the coconut milk and the yogurt and the garam masala and simmer for few mins.
6) Add the rice to it and mix it lightly and then add 2 1/2 cup of warm water. Adjust salt and sprinkle some garam masala and squeeze in the lime juice.
7) Close it and cook 12 - 15 mins or pressure cook, simmer it for 2 whistles.
8) Garnish it with the coriander leaves and serve with raitha or a fish curry.

Note: Pulao served with masala raitha.

Grated Mango Pickle

Grated Mango Pickle (Mangai Thokku)

---

Ingredients:	Quantity
Big size raw Mango	1 nos
Fenugreek Seeds	1 tsp
Asafoetida Powder	3/4 tsp
Sea Salt	1 tbsp
Sesame/Gingelly Oil	1/4 cup
Chili Powder	2 tbsp
Coriander Powder	1/2 tbsp
Cumin Powder	1/2 tsp
Garlic Powder	1/2 tsp
Turmeric Powder	1/2 tsp
Salt	to taste
Lemon Juice	2 tbsp
Vinegar	1 tsp
Tempering:
Mustard Seeds	1/2 tbsp
De-seeded Dry Red Chili	2-3 nos
Curry Leaves	A few

Preparation:
1) Peel and grate the mango and set aside.
2) Dry roast the fenugreek seeds and grind it into a fine powder along with asafoetida and sea salt. Mix red chili powder, coriander powder, cumin powder, garlic powder, turmeric powder.
3) Heat oil in the pan and add the items for tempering and once the mustard seeds splutter add the spice powder mix. Keep on low flame and stir well for 2-3 mins so that the spices don't burn.
4) Add the fenugreek, asafoetida and sea salt mix to it and stir for a min and then add the grated mango and adjust salt and cook well for 10 mins.
5) Add the lemon juice and vinegar and cook well until the raw smell of the spices disappear and the oil floats.
6) Let it cool and store it in a air tight container.

Note: Store it in a refrigerator for it to last long. Best served with yogurt/curd rice or lemon rice.

Roasted Bell Pepper and Peas Curry

Roasted Bell Pepper (Capsicum) and Peas Curry

---

A similar recipe was shown on a popular TV show, substituted few ingredients with the best possible, available ingredients. The taste was very good.

Ingredients:	Quantity
Big Green Bell Pepper	1 nos
Green Peas	1 cup
Large Onion	1 nos
Tomatoes	2 nos
Ginger Garlic Paste	2 tbsp
Cinnamon Sticks	1-2 nos
Cloves	2-3 nos
Cardamom	2 nos
Turmeric Powder	1/2 tsp
Red Chili Powder	1 1/2 tsp
Coriander Powder	2 tsp
Cumin Powder	1/2 tsp
Garam Masala	1 tsp
Grated Coconut	1/2 cup
Cashewnut	8-10 nos
Olive Oil	1 tbsp
Cooking Oil	2 tbsp
Salt	To taste
Chopped Coriander Leaves	To Garnish

Preparation:
1) Preheat oven to 400°F. Make thin incisions on Bell Pepper and place it in a roasting pan and pour olive oil over it and roast for 40-45 mins.
2) Remove the skin and deseed the roasted peppers and cut into small cubes. Cook peas and keep it aside.
3) Soak the grated coconut and cashews in water for 15-20 mins and grind them into a fine paste.
4) Heat oil in a pan and add the whole garam masala, once they splutter add the onions fry until translucent and add the ginger garlic paste and saute for a min.
5) Add turmeric, red chili powder, coriander powder, cumin powder, garam masala and salt and saute for a min and then add the finely chopped tomatoes saute for 2-3 mins. Add half a cup water.
6) Once the tomatoes are well cooked add the coconut cashewnut paste and cook until the raw smell is gone.
7) Add the peas and roasted bell pepper and cook for 5 more mins.
8) Garnish with chopped coriander leaves and serve with roti or pilaf rice.

Note: The gravy/curry can be used as a base for various vegetable curries.

Tandoori Chicken Biryani

Tandoori Chicken Biryani

---

Ingredients:	Quantity
Basmati Rice	5 cups
Big Onion	2 nos
Tomatoes	4 nos
Ginger garlic paste	2 tbsp
Green Chillies	5 nos
Garam Masala Powder	1 tsp
Bay Leaf	2 nos
Cinnamon Sticks	2 nos
Cloves	6-7 nos
Cardamom	3 nos
Star anise	2 nos
Mace	1 nos
Ghee	2 tbsp
Saffron	Few strands
Milk	1/2 cup
Lemon juice	2 tbsp
Chopped Mint Leaves	1/4 cup
Chopped Coriander Leaves	4 tbsp
Oil	2 tbsp
Fried Onion	1/4 cup
Tandoori Chicken
Chicken Drumsticks	4 nos
Chicken Thighs	4 nos
Lemon Juice	4 tbsp
Dried Fenugreek Leaves	1 tbsp
Yogurt	1/2 cup
Oil	1 tbsp
Ginger Powder	1 tsp
Garlic Powder	1 1/2 tsp
Onion Powder	1 tsp
Turmeric Powder	1 tsp
Red Chili Powder*	2 tsp
Coriander Powder	1 tbsp
Cumin	1 tsp
Pepper Powder	1/2 tsp
Amchoor Powder	1 tsp
Cinnamon Powder	1/2 tsp
Cloves Powder	1/2 tsp
Cardamom Powder	1/2 tsp
Mace Powder	1/2 tsp
All spice	1/4 tsp
Fennel Powder	1/4 tsp
Powdered Bay leaves	1/4 tsp
Mustard Powder	A pinch
Salt	To taste
Red Orange Color	A pinch (Optional)

Preparation:
1) Clean the chicken and cut the Chicken thighs into two to three big pieces and make incision on the drumsticks.
2) Mix all the ingredients for tandoori masala and marinate the chicken for 3-4 hours or overnight.
3) Preheat oven to 375°F and roast the well marinated chicken for about 25-30 mins turning sides once in between. Baste oil.
4) Soak basmati rice for 30 mins. Boil enough water adding the whole garam masala, once the water boils add the rice and salt.
5) When the rice is half cooked remove from heat and strain the water.
6) Heat oil in a large pan and fry the sliced onions until they are caramelized and add green chillies and ginger garlic paste. Fry until the raw smell of the ginger garlic paste is gone. Sprinkle the garam masala powder and then saute for a min.
7) Add the tomatoes and once the tomatoes are well cooked add the tandoori chicken and saute for a min or two and remove the gravy mixture.
8) Soak the saffron in warm milk for 10 mins.
9) Layer a large pan with half the quantity of rice, then sprinkle half mint and coriander leaves and layer the remaining rice and sprinkle rest of the mint coriander leaves. Sprinkle the ghee and pour in the saffron soaked warm milk.
10) Finally layer the chicken gravy mixture and close it with a lid and let it cook on low heat for 15-20 mins. Garnish with fried onion and serve with raita.

Note:* You can substitute the list of spices with Ready Made Tandoori Masala and Garam Masala.
You can adjust the red chili and green chilly to make it very fiercer. The above recipe(spices) is suitable for kids to eat.
You can add the juices that got out while roasting chicken into the gravy in step 7, once the tomatoes are cooked.

Mashed Potatoes

Creamy Mashed Potatoes seasoned with Herbs and Spices

---

A rich creamy rich dish which kids would love to eat. On diet then have to leave out half of the ingredients."Wow mummy love you, you made this for me :)" this was the comment that Samyu gave looking into this dish.

Ingredients:	Quantity
Potatoes	3 nos
Hot milk	5-6 tbsp
Butter	3 tbsp
Heavy Cream	4 tbsp
Sour Cream	2-3 tbsp
Garlic finely minced	1 tsp
Garam Masala	1/4 tsp
Paprika	1/4 tsp
Grated Parmesan Cheese	2 tbsp
Dried parsley	1 tsp
Dried Basil	1 tsp
Dried Oregano	1/4 tsp
Salt	To taste
Pepper	To taste
Olive Oil	1 tsp
Spring onion greens	To Garnish

Preparation:

1) Add salt and boil the potatoes until they are well cooked and tender.
2) Mash the potatoes well until they are smooth(#). Add the hot milk.
3) Meanwhile heat the cream and butter together to a sauce consistency and add it into the mashed potatoes.
4) In a small pan add olive oil and little butter and add the garlic and sauté until the garlic smell rises.
5) Remove it from heat and add the crushed herbs, paprika and garam masala. Pour it over the mashed potatoes.
6) Add the grated Parmesan cheese and sour cream in the hot mashed potatoes.
7) Add salt and pepper to taste. Garnish with spring onion greens and serve.

Note: # - You can use food processor or a blender but make sure you don't add a lot of liquid to it.

Roasted Chicken with Herbs

Roasted Chicken with Cheese and Marinara Sauce

---

Roasted Chicken with herbs served with grated Parmesan and Mozzarella Cheese and Marinara sauce


I love TGI's sizzling chicken with cheese and marinara sauce. Though not an imitation version, this is a nice home made substitute for it.

Ingredients:	Quantity
Boneless skinless Chicken Breast	2 nos
Olive Oil	2 tbsp
Grated Parmesan Cheese	2 tbsp
Mozzarella Cheese	1/4 cup
Marinara Sauce	1/2 cup
Spice Mixture
Dried Rosemary	1 tsp
Dried Oregano	1 tsp
Dried Thyme	1/4 tsp
Dried Basil	1/2 tsp
Dried Parsley	1 tsp
Paprika	1 tsp
Pepper Powder	1/2 tsp
Salt	To taste
Garam Masala	1/2 tsp
Chicken stock	2 tbsp
Lemon Juice	1 tbsp
Garlic Powder	1/2 tsp
Onion Powder	1 tsp

Preparation:
1) Clean and cut the chicken breast into half and smash it to a even level. Preheat oven to 375°F.
2) Mix all the ingredients for the spice mixture. Rub the chicken well with the spice mixture and let it marinate in refrigerator for 2-3 hours.
3) Heat oil in a fry pan and fry the chicken breast for 2 to 3 mins on each side. Arrange the pieces in a deep roasting pan and pour the oil over it and bake for 30 - 35 mins.
4) In a micro proof plate add the both the cheese and sprinkle little olive oil and microwave for 40-45 secs.
5) Add marinara sauce and place the chicken breast on it and serve hot.

Note: Marinara Sauce Recipe

Marinara Sauce

Simple Marinara Sauce

---

Ingredients:	Quantity
Chopped Tomatoes	1 cup
Shallot	1 nos
Tomato Paste	1 tbsp
Minced Garlic	1 tbsp
Dried Basil	1 tsp
Oregano	1 tsp
Bay leaf	1 nos
Salt & Pepper	To taste
Olive Oil	2 tbsp

Preparation:
1) Heat oil in a saucepan and add the minced garlic and finely chopped shallot.
2) Add the chopped tomatoes, tomato paste and the herbs and sprinkle salt and pepper and simmer it for 40 to 45 mins. Adjust salt and pepper to taste.

Note: The sauce can be used with pasta or with tossed with chicken or shrimp.

Fried Shrimp

Fried Shrimp with Hot & Sweet Dipping Sauce

---

Ingredients:	Quantity
De veined Shrimp/Prawns	15 nos
Egg beaten	1 nos
Cornflour	3 tbsp
Paprika	1 tsp
Pepper powder	1/2 tsp
Salt	To taste
Panko Bread Crumbs	1/2 Cup
Hot & Sweet	Dipping Sauce
Soy Sauce	1/2 tbsp
Hot Chili Sauce	1 tsp
Tomato Ketchup	1 tbsp
Honey	1/2 tsp
Pepper Powder	1/4 tsp
Garlic Powder	1/4 tsp
Lemon Juice	1 tsp

Preparation:
1) Clean the Shrimp and pat dry them with a kitchen towel. (You can leave the tail on).
2) Mix cornflour, Paprika, pepper powder and salt.
3) Dust the Shrimp in the cornflour mixture and shake of the excess mixture and dip it in the egg wash and roll them in the bread crumbs.
4) Heat oil in a pan and fry them in batches for 3-4 mins or until they turn golden in color. Serve hot with the dipping sauce.
5) Mix all the ingredients for the dipping sauce.