Tandoori chicken

Ingredients:

1 (800 gms) of chicken

1 tspn of kashmiri red chilli powder

1 tblspn of lemon juice

Salt to taste

For Marination

200 gms of yogurt

1 tspn of kashmiri red chilli powder

Salt to taste

2 tblspns of ginger paste

2 tblspns of garlic paste

2 tblspns of lemon juice

½ tspn of garam masala powder

2 tblspns of mustard oil

For basting of butter:½ tspn of chaat masala

For garnishing: Onion rings and lemon wedges

Method:

Clean the chicken. Make incisions with a sharp knife on breast and leg pieces.

Apply a mixture of kashmiri red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.

Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twenty minutes. Mix Kashmiri red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil to the yogurt.

Apply this marinade onto the chicken pieces and refrigerate for three to four hours.

Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done. Baste it with butter and cook for another four minutes in the broil.

Garnish with cilantro and lemon wedges.

Sprinkle chaat masala powder and serve with four onion rings and lemon wedges.

Cabbage with Channa daal

Ingredients:

1 small cabbage

cut finely 2 medium sized onion

1 tsp channa dal (Soak them in hot water for some time)

5-6 dry red chilli

1/2 tsp of turmeric powder

1 tsp mustard seeds

1 sprig curry leaves

2 tblsp coconut , shredded (optional)

a pinch of hing

salt to taste

2 tblsp cooking oil

Method:

Heat up the oil and mix in the turmeric powder,Channa daal,mustard, red chillies dals, hing and curry leaves.Fry till the mustard crackles

Now mix in the onions and fry till the onions turn translucent and start turning brown.Mix in the cabbage, salt to taste and some water and cover cooked on a small flame till the cabbage is done.Add the shredded coconut.

Beerakaya & Pesara Pappu (ridge gourd & moong daal)

Ingredients:

1 cup split moong dal (pesara pappu)

2 cups water

1 Medium Ridge Gourd (peel and cut into cubes)

1/4 tsp. canola oil

1 tsp cumin seeds

2 green chilies, slit lengthwise

1 small onion (cut into lengthwise)

1 garlic (smashed)

few curry leaves

1/4 tsp turmeric

big pinch asafoetida (hing)

salt

Method:

Soak the moong Daal for few minutes in water

Heat the oil in a medium-sized pot and add the cumin seeds,turmeric,garlic,onions,asafetida; cook them until they brown, but be careful not to burn. Add the green chilies, curry leaves and ridge gourd and cook for a few seconds. Then add the daal stir. Check to make sure there’s enough water, and if not, add some.

Add salt to taste, and simmer for about 10 minutes. Just before serving, add chopped coriander leaves.

Serve with rice or pulka’s

This is a flavorful daal but not too spicy. To make it more spicy, include the red pepper or little red chili powder.

Mamidikaya Pappu (mango daal)

Ingredients:

1 Cup Toor dal

1 Medium size raw mango

5-6 Green chillies ( Cut them into lengthwise)

1 Garlic clove

1/4 tsp Turmeric powder

1/2 tsp Cumin seeds

Salt to taste

2 tbsp Oil

2 Strings curry leaves

1 tsp Mustard seeds

1 Small Onion (chopped)

Method:

First wash toor dal and add 2-3 cups of water, turmeric powder, green chilies and chopped chunks of mango in a pressure cooker for 2-3 whistles.

After the cooker is cooled dont mash the dal just add salt and little bit of water in it.

Now heat a pan with 2 tbsp of oil, add mustard seeds, cumin and curry leaves when they splutter add mashed garlic clove and chopped onion pieces.

Saute them till chopped onion pieces turn light brown in color.

Now add the dal and allow it to cook for 2-3 more minutes.

Serve ‘Mamidikaya Pappu’ (Mango Dal) with steamed rice with some ghee on it.

Though it will be little bit spicy and tangy, but it sure is a treat.

Palakurra Pappu (spinach daal)

Ingredients:

1 cup Toor Dal (wash it and soak it for 1-2 hr with hot water)

1 cup Spinch leaves (wash it and chopped it)

1 Onion (finely chopped)

1/2 tsp Garlic paste

1/2 tsp Turmeric powder

1 tsp Coriander powder

2 tbsp of Lime Juice

2 table spoon Oil

1/2 tea spoon Jeera

pinch of asafoetida

2 Green Chillies (finely chopped) or Red Chillies

Salt to taste

Method:

Take a vessel and cook toor dal in it. When it cooked 3/4 then add spinch leaves, onion, salt, turmeric powder, garlic paste and asafoetida. Now cook all the things till they are cooked completely.

In a frying pan heat the oil and add all above mentioned ingredients (except lime juice) and pour it over cooked dal.

Now add lime juice in it and mix it well.

Serve hot with Rice.

Palak & moong daal ki sabji (spinach & moong daal)

Ingredients:

1 cup Moong Dal (wash it and soak it for 20 min with hot water)

1 cup Spinch leaves (wash it and chopped it)

1 Onion (finely chopped)

1/2 tsp Garlic paste

4 Green Chilis (slit the chilis in the middle)

1/2 tsp Turmeric powder

1 tsp Coriander powder

2 table spoon Oil

1/2 tea spoon cumin seeds

pinch of asafoetida

Salt to taste

Method:

Heat the oil in a frying pan and add turmeric powder, cumin seeds, asafoetida, garlic paste, chillis and onion, fry till they are little brown. Now add soaked Moong daal and chopped spinach, mix all the ingredients properly, cover the pan and cook for few minutes.

Now add salt and coriander powder and cook for 5-10 mins on a low flame (dont cover the pan) on stirring occassionally. We have to wait till water gets evaporated. The recipe is almost ready….Garnish with coriander leaves….Enjoy palak moong daal sabji with pulkas or rice.

Coconut chutney

Ingredients:

4 tablespoons grated coconut

1″ piece ginger peeled and chopped

4 tablespoons fresh coriander leaves chopped

4 green chilies chopped

1 teaspoon each of mustard seeds and udat dal

½ teaspoon asafoetida powder

4 curry leaves

1 red chili broken into bits

2 tablespoon oil

lemon juice and salt to taste

Method:

Grind the coconut, green chilies, coriander leaves and ginger to a fine paste using a little water. Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water. Add salt and lemon juice to the chutney.

Heat the oil in a pan on medium level for about 2 minutes till it is hot enough. Add the mustard seeds. Let them splutter and then add the udat dal, red chilies, curry leaves and asafoetida powder. Fry briefly till the gram turns red and pour it on the chutney.

Groundnut chutney

Ingredients:

A small cup of Raw Groundnut.

Half Lemon.

1 small cut Onions.

1 pod Garlic (optional)

4 or 5 Green Chillies.(increase or decrease according to the Taste)

Salt to taste.

2 cloves of Garlic

Method:

In a pan with little oil fry the groundnuts till the skin comes off.

Peel off the skin throughly by rubbing with your hands, when the ground nuts are taken off from the stove.

In a pan add little oil and saute, Green chillies & Garlic.

Grind together groundnuts, garlic,green chillies, Lemon juice, salt with enough water to fecilitate grinding.

Take oil in a pan, add mustard seeds,red chillies,few curry leaves jeera and few split udat daal. After the mustard seeds splutter and split, season the ground paste with it.

Beerakaya pachadi( chutney )

Ingredients:

One medium Size Ridge Gourd (Peel the outer skin and cut into cubes)

6 small Green chilies

Few pieces of tamrind

1/4th tsp turmeric

Salt to taste

1 tbsp Oil

1 tsp sesame seeds

1/2 tsp cumin seeds

2 pods garlic

Method:

Heat oil in a pan and add garlic,cumin seeds,sesame seeds,green chilies,turmeric,tamrind and ridge gourd, roast them till little brown. Add them in a mixie jar with salt and grind them.

Mix the pachadi with rice and ghee.

Red-Bell Pepper chutney

Ingredients:

1 Big Red Bell Pepper

6 shallots

1 clove Garlic

3 Dry chillies

2 tsp Roasted Peanut

1 marble size Tamrind

2 tbsp oil

salt to taste

Method:

Wash the bell pepper, cut it lengthwise and remove all seeds. Soak the tamarind in little water and squeeze it to get the pulp. Dry roast the peanuts and keep them aside too. Heat oil in a pan and fry the dry red chilli along with shallots, bell pepper and garlic until they turn dark brown. Now grind this with roasted peanuts, tamarind pulp and salt to a fine paste. Seasoning not required, but if you wish, can can splutter mustard and some curry leaves. in a tsp of oil and add it to the chutney.

Tomato Chutney

Ingredients:

2 Nice red tomatoes ( cut them into 4 slices)

9-10 Green chilies ((I used nice spicy Thai chilies, you can use any kind of chilies according to your taste)

Salt to taste

1 tsp Turmeric powder

2 tsp cunin seeds

3 tsp Sessme seeds

1 tbsp Tamrind paste

3-4 Garlic pods

4 tsp Oil

5 Cloves

Method:

Heat oil in a deep pan on a medium flame; now add cumin seeds, turmeric powder, whole garlic, chilies and put a lid on the pan. Let the green chilies splutter after five minutes add tomatoes, salt, tamarind paste, cloves and sesame seeds and put a lid on the pan and increase the flame to little high.

Let the tomatoes cook properly, after 15-20 minutes take out the tomato mixture from the heat and let it cool.

After the tomato mixture cools down grind the mixture into a nice paste. The chutney should turn into yellowish color like mustard yellow color.

That’s it tomato chutney is ready … You don’t need to add thadka …. But if you like You can do that but it might change the taste.