Prawn Pulao

Prawn Pulao

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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)

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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

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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

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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

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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

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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

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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

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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.

Hyderabadi Salan

Mirchi ka Salan with Brinjal

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Ingredients:	Quantity
Full Long Green Chilli	4-5 nos
Brinjal	6-7 nos
Chilli Powder	1 tsp
Turmeric Powder	1/4 tsp
Coriander Powder	1 1/2 tsp
Garam Masala	1 tsp
Tamarind Pulp diluted	2-3 tbsp
Thin Coconut Milk/Water	1 Cup
Whole Black Pepper	1 tsp
Grind To Paste:
Big Onion (Fried)	2 nos
Tomato	3 nos
Coconut	1/2 Cup
Garlic	5-6 nos
Ginger	1 inch piece
Salt	To taste
Dry Powder:
Dry roasted Peanuts	4 tbsp
Sesame seeds	2 tbsp
Cumin	1 tsp
Tempering:
Mustard	1 tsp
Curry Leaves	Few strands
Nigella Seeds	1 tsp
Fenugreek Seeds	1 tsp
Hing	1/4 tsp
Chopped Green Chilli	1 nos
Coriander Seeds	To garnish
Oil	2-3 tbsp

Preparation:
1) Heat oil in a pan and fry the green chilli and set them aside reserving the oil in the pan.
2) Meanwhile slit the brinjal lengthwise into four pieces and fry in 1 tbsp oil.
3) Add the ingredients for tempering in the pan and once they splutter add the ground paste to it and fry for 10 min or until the raw smell of the masala disappears.
4) Add the Turmeric, Chilli powder, coriander powder and garam masala to the mixture and let it cook for 1 min.
5) Add the ground peanut sesame mixture cook it for another 2 mins and add the fried brinjal and mix it without smashing the brinjal.
6) Pour in the tamarind pulp, the thin coconut milk or water and peppercorns and simmer for 15 mins.
7) Remove from heat and garnish with coriander and add the fried chilli to it and serve hot with briyani.

Note: Make small incisions on the green chilli and fry them so that they don't burst out. You can also prepare just the salan without brinjal.

Pina Colada

Coconut and Pineapple Mocktail

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Blogging my recipes after a few months break. Pina Colada is actually an alcoholic drink, but I have made it as a non alcoholic drink so that we can enjoy with the family.

Ingredients:	Quantity
Pineapple Chunks(From Can)	1/2 cup
Pineapple juice	1 cup
Coconut Water	1 cup
Cream of Coconut	1/2 can
Coconut Milk	1/4 cup
Sugar	2 tbsp
Crushed Ice	2 cups

Preparation:
1) Puree the pineapple chunks keeping aside 2 pieces for decoration.
2) Add all the other ingredients and blend it for few seconds and serve it chill.
The above quantity is good enough for serving two people, in a big juice glass.

Note: Usually it is made with Rum, you can replace coconut water with coconut rum.

Paneer Zucchini Curry

Cottage Cheese & Zucchini Curry

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Ingredients:	Quantity
Paneer cut into 1/2 inch cubes	200 gms
Zucchini cut into 1 inch cubes	3/4 cup
Onion Medium sized	2 nos
Tomato	2 nos
Ginger-Garlic paste	1 tbsp
Turmeric Powder	1 tsp
Chilli Powder	1 tsp
Coriander Powder	1 tsp
Fennel Seed Powder	1/2 tsp
Cumin Powder	1/2 tsp
Cardamom Pods powdered	1/2 tsp
Dried Fenugreek Leaves Crushed	1 tsp
Dried Parsley Crushed (Optional)	1 tsp
Salt	To taste
Oil	3 tbsp
Pepper	A Pinch
Chopped Coriander Leaves	1-2 tbsp to Garnish

Preparation:
1) Heat 2 tbsp oil in a pan and add Onions and ginger garlic paste and fry for 3-4 mins.
2) Add turmeric powder, cumin powder, chilli powder, coriander powder, fennel powder and stir for a min and then add the tomatoes, Zucchini, salt and add enough water and cover it with a lid and let it cook until the Zucchini is tender.
3) Meanwhile in a fry pan add 1 tbsp of oil and fry the paneer until golden brown.
4) Add the the paneer, dried fenugreek leaves, parsley and cardamom powder and let it cook for 3-4 mins and sprinkle some pepper and garnish it with chopped Coriander leaves. Serve it with rice or roti.

Note:If you are running out of time, just microwave the Zucchini in a micro proof dish adding a little water and salt for 3-4 mins and add to in step 2 and it saves half the cooking time. `

Mutton Kuzhambu

Mutton Kuzhambu cooked in Southern Spices

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The first non-vegetarian dish, which I learnt from Selvam. This is a improved version of Selvam's bachelor Kuzhambu.

Ingredients:	Quantity
Mutton	750 gms
Shallots/Small Onion	250 gms
Garlic Crushed	8-10 nos
Ginger Crushed	1 inch piece
Garam masala powder	1 tsp
Turmeric Powder	1 tsp
Whole Garam Masala:	To Pressure Cook
Cinnamon	1 stick
Green Cardamom	2 nos
Star anise	1 nos
Bay leaf	1 no
Cloves	3-4 nos
Masala Paste:	To Grind
Dry Red Chilli	10 nos
Coriander Seeds	1 tbsp
Fennel Seeds	1/2 tbsp
Cumin Seeds	1 tsp
Poppy Seeds	1/2 tsp
Whole black PepperCorns	1 tbsp
Cinnamon	1 small stick
Green Cardamom	1 no
Cloves	2 nos
Star anise	1 no
Coconut Milk	1 Cup
Curry Leaves	Few
Coriander Leaves	Few chopped
Salt	To Taste
Oil	3-4 tbsp

Preparation:
1) Wash and clean the mutton and marinate it with turmeric and salt. Cut the onions into half.
2) Heat 2 tbsp oil in a pressure cooker and add the whole garam masala and fry for few seconds and then add the onions, crushed ginger garlic and garam masala powder. Fry until the onions are caramelized and add the mutton to it. Mix well adding little salt and let it cook for 2-3 whistles, and allow it to rest until the pressure is released.
3) Soak Poppy seeds in a little warm water for 10 mins. Meanwhile dry roast all the ingredients for masala paste and grind them into a fine paste adding very little water.
4) Heat oil in a fry pan and add the curry leaves and the ground masala paste to it. Fry for one minute and then add the cooked mutton mixture into it. Fry until the raw smell of the masala is gone.
5) Add the coconut milk to it and let it boil for 5 mins. Garnish with chopped coriander and serve with steamed rice, pulao, roti, or idli/dosa.

Note:If you can't eat so much spicy food, then remove the whole garam masala items from the masala paste.

Thengai Parupu Thuvaiyal

Coconut Lentil/Dal Chutney

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Ingredients:	Quantity
Fresh grated coconut	1 cup
Toor Dal	2 tbsp
Urad Dal	1 tbsp + 1 tsp
Roasted Gram Dal	2 tbsp
Green Chilli	1 nos
Dry Red Chilli	3 nos
Mustard Seeds	1 1/2 tsp
Curry leaves	2 strands
Asafoetida	1/4 tsp
Cumin Seeds	1/4 tsp
Garlic	1 nos
Chopped Coriander leaves	1 tbsp
Tamarind paste	2 tsp
Salt	To taste
Oil	1 tbsp + 1 tsp

Preparation:
1) Heat 1 tbsp oil in a small fry pan and fry 1/2 tsp mustard seeds, half of the curry leaves, 1 tbsp Urad dal and all the other ingredients except coconut and tamarind paste.
2) Fry them on low heat until they turn golden in color .
3) Mix the coconut and tamarind paste to it and grind to a coarse paste adding 2 tbsp water.
4) Heat 1 tsp oil and temper the mustard seeds, Urad dal and curry leaves and add it to the thuvaiyal/cutney. Serve it with rice and rasam, sambar or dosa.

Brinjal Curry

Sweet and Tangy Brinjal/Eggplant Curry

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Ingredients:	Quantity
Brinjal(Thin and long)	500 gms
Medium sized Onion	2 nos
Tomato Peeled and crushed*	2 nos
Ginger-Garlic Paste	2 tbsp
Turmeric	1/2 tsp
Paprika/Kashmiri Red Chilli Powder	1 tsp
Coriander Powder	2 tsp
Garam Masala	1 tsp
Mustard Powder	1/4 tsp
Tomato Paste	2 tbsp
Brown Sugar	2 tsp
White Vinegar	1 tbsp
Salt	To taste
Olive oil	3-4 tbsp
Tempering:
Mustard Seeds	1 tsp
Cumin Seeds	1 tsp
Coriander	To Garnish

Preparation:
1) Cut the Brinjal into diagonal slices and fry them in a fry pan separately until slightly softened. Sprinkle some salt.
2) Heat oil in another pan and add mustard seeds and cumin, once they splutter add the onions and saute them for a min and add the ginger-garlic paste.
3) Add the turmeric, paprika, coriander powder, garam masala and mustard powder and saute until the onions are translucent.
4) Add the brinjal and saute well and then add the crushed tomatoes, tomato paste, brown sugar and vinegar and mix well.
5) Let all the spices combine and cook well. Garnish with coriander leaves and server with rice or roti bread.

Note:* Microwave the tomatoes making four straight lengthwise incision for 5 mins. Let it cool for 5 mins and then remove the skin and crush the tomatoes.

Vendaikai Fry

Spicy Okra(Vendaikai) Fry

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Ingredients:	Quantity
Okra/Vendaikai	500 gms
Yogurt	1/4 cup
Medium sized Onion	1 no
Ginger-Garlic Paste	1 tbsp
Medium sized Green Chilli	1 no
Turmeric	1/2 tsp
Red Chilli Powder	1 tsp
Coriander Powder	1 1/2 tsp
Garam Masala	1/2 tsp
Salt	To taste
Oil	2-3 tbsp
Tempering:
Mustard	1 tsp
Urad Dal	1 tsp
Curry Leaves	A Few
Coriander Leave	To garnish

Preparation:
1) Take a microproof bowl and add the cut okra, yogurt, little salt and 1 tbsp oil. Microwave uncovered for 5 mins, stir it and microwave again for 5 minutes.
2) Heat oil in a pan and mustard, urad dal and curry leaves once they splutter add onion and saute for a min.
3) Add ginger garlic paste and green chilli saute for 2 to 3 mins.
4) Add the salt, turmeric, red chilli powder, coriander powder and garam masala powder and saute for few mins.
5) Add the okra and fry until it is crispy. Garnish with coriander and serve with rice and sambar/dal or Kulambu.

Cream of Chicken Soup

Creamy Chicken Soup cooked in microwave

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Ingredients:	Quantity
Chicken Stock*	2 Cups
Shredded Chicken pieces	A few
Usalted Butter	2 tbsp
Plain Flour	2 tbsp
Milk	1 Cup
Pepper powder	1 tsp
Salt	To Taste
Cream	3 tbsp

Preparation:
1) Microwave butter in a microproof dish for 30 seconds.
2) Add plain flour and microwave for 1 minute. Add milk and stir well and microwave for another 1 minute.
3) Add the chicken stock, shredded chicken, salt and 1/2 tsp pepper. Microwave covered for 4 mins and remove the cover and microwave for another 2 mins.
4) Pour in the cream and sprinkle the remaining pepper and Serve hot.

Note:* For a homemade chicken stock, microwave covered 250 gms chicken with bones, 7 cups water, whole garam masala and salt, for 15 mins.

Potato Fry

Spicy Potato fried in Indian Spices

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Ingredients:	Quantity
Medium sized Potato	5 nos
Ginger-Garlic paste*	1 tbsp
Mustard Seeds	1 tsp
Curry Leaves	Few
Asafoetida	A Pinch
Salt	To taste
Oil	3-4 tbsp
Pepper powder	1 tsp
Spice Mix**:
Red Chilly Powder	1 tsp
Coriander Powder	1 1/2 tsp
Turmeric Powder	1/4 tsp
Cumin Powder	1/4 tsp
Garam Masala	1/2 tsp
Curry Powder***	1/2 tsp

Preparation:
1) Cook potato with skin in pressure cooker or in a saucepan filled with enough water and add salt to it. Once cooked remove the skin and cut the potatoes into cubes.
2) In a pan add oil and let it get hot and then add the mustard seeds and once it splutter add the Asafoetida and curry leaves.
3) Add the ginger garlic paste and fry for a min.
4) Add the spice mixture to the oil and fry for a few seconds, be careful not to burn the spice mix.
5) Add the potatoes and mix them without smashing them.
6) Let it fry for few mins and add the pepper powder and adjust salt as needed and fry for 2-3 more mins. A nice spicy potato fry is ready to be served with Roti, Rice and Lentils(Dal) or Korma.

Note:
* You can use ginger powder(1/2 tsp) and garlic powder(1/2 tsp) instead of the paste.
** Spice mix - adjust quantity according to your taste buds.
*** Curry powder can be replaced with Sambar powder or another 1/2 tsp Garam Masala.

Lamb Curry

Sweet & Spicy Lamb Curry cooked in red wine

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Ingredients:	Quantity
Lamb/Mutton	750 gms
Plain Flour	5 tbsp
Turmeric Powder	1/4 tsp
Corriander powder	1 tsp
Red chilly powder	1/2 tsp
Medium Sized Red Onion	3 nos
Tomatoes	2 nos
Ginger garlic paste	3 tsbp
Green Chilli	2 nos
Cumin Seeds	1 tsp
Garam Masala Powder	1 tsp
Tomato Paste	1 tbsp
Red Chilli Flakes	1 tsp
Red wine	1/4 cup
Brown Sugar	1 1/2 tbsp
Crushed black pepper	1/2 tsp
Salt	To taste
Oil	3-4 tbsp

Preparation:
1) Mix plain flour, red chilli powder, coriander powder, turmeric and salt. Add the lamb to it and toss it.
2) Add oil in a frying pan and fry the lamb until it turns brown and set aside.
3) Meanwhile add fry the onions in a saucepan and add the ginger & garlic paste and green chilli and saute until the onions are tender and caramelized.
4) Add the cumin seeds, tomato paste, garam masala and brown sugar for 3-4 mins.
5) Add the browned meat, salt, chilli flakes and red wine and mix.
6) Add the tomatoes and sprinkle the black pepper saute it for a minute and add enough water(Good enough to cover the meat and cook for 2 hours).
7) Cook on medium-low heat for about 2 hours or until the lamb is cooked well and the sauce becomes thick. Serve hot with steamed rice, pulao rice or roti.

Note: Indian meat(mutton) takes a lot longer to cook, you can leave upto 2 wistles before you start on the step 1 and remove the excess water from the meat.

Dum Murg Kali Mirch

Pepper chicken gravy cooked in microwave

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Ingredients:	Quantity
Chicken	600 gms
Medium Sized onion	3 nos
Green Chilli	1 no
Green Cardamom	2 nos
Whole Peppercorns	4-5 nos
Coarsly Crushed black pepper	1 1/2 tsp
Corriander powder	1 tsp
Milk	1/2 cup
Marinade:
Yogurt	3/4 Cup
Blanced and roasted Almond powdered	7-8 nos
Cashew powdered	3-4 nos
Red chilly powder	1 tsp
Garam Masala	1/2 tsp
Turmeric Powder	1/4 tsp
Ginger garlic paste	2 tsbp
Salt	To taste
Oil	3-4 tbsp

Preparation:
1) Mix all the ingredients for marinade and add the cleaned chicken and leave it to marinate for 30 mins.
2) Add 1 tbsp oil and add the onions and microwave on high for 3-4 mins and grind the onion and green chilli to fine paste.
3) Add the ground onion, green cardamom, corriander powder and black peppercorns and microwave for 5 mins.
4) Add the chicken along with the marinade and microwave covered for 6 mins.
5) Add 1 cup water, milk and 1 tsp black pepper and microwave uncovered for 6 mins, remove and stir once and microwave for another 4 mins.
6) Leave it to rest for 5 mins and sprinkle the remaining pepper powder and serve hot with steamed rice, pulao rice or roti.

Note: In step 5 check if the chicken is cooked and add a couple of mins if not done. Do not over cook the chicken, since it will become dry.

Yennai kathrikai

Yennai kathrikai curry - oil bathed stuffed brinjal curry

My dad's favorite Yennai kathrikai masala, in the memory of patti... Though different from her recipe it tasted good. Made dad happy.

Ingredients:
Brinjal 7-8 nos
Onion medium sized finely chopped 3
Tomato finely chopped 1 no
ginger garlic paste 1 tbsp
Green chillies 2 nos

For Stuffing:
Red chilly powder 1 tsp
Coriander powder 1 tsp
Curry powder 2 tsp
Garam masala powder 1 tsp
Turmeric 1/2 tsp
Cumin powder 1/2 tsp
Fennel powder 1 tsp
Black pepper powder 1 tsp
Oil
Salt to taste

For Tempering:
Mustard seeds 1 tsp
Curry leaves

Coriander for garnish


Preparation:
1) Wash and make two lengthwise cross deep incisions on the brinjal. (leave on the steams if it doesn't have thorns)
2) Mix the ingredients for stuffing with oil and make a paste of it and fill them in the brinjal.
3) In a wide fry pan add oil and fry the stuffed brinjal until they are tender.
4) Meanwhile in another pan fry the items for tempering and when they splutter add the green chillies, onion and ginger garlic paste. Then add the tomato.
5) Once they are done add the fried brinjal and mix it with the curry without breaking the brinjal.
6) Garnish and serve hot.

Note: All the powder items for stuffing can be replaced with dry items. Fry the dry items and grind them into a fresh dry powder and use them for stuffing.