VARATHUARACHU MEEN CURRY

Ingredients
3 tbsp coconut grated
3 tbsp chilli powder
1 tsp fenugreek powder
2 tsp coriander powder
3 small onion finely chopped
3-4 curry leaves
1 small ball tamarind
pinch turmeric
salt as per taste
2 tbsp oil

Method
Heat a pan, add 1 tsp oil . After oil becomes hot add small onions, fry till light brown.
Now add grated coconut, fry till brown. Add chilli powder, fenugreek powder, coriander powder, curry leaves, fry it.
Now put all the above in a blender alongwith tamarind water and grind to a fine paste.
Heat a fish chatti(earthen pot) . Add 1 tsp oil and add the above paste, turmeric and salt.
Boil it for 5 mins , then add fish pieces and cook until fish is done .
This curry really taste good with rice and it tastes even better the next day.

CHICKEN BADSHAH

Ingredients
1 tsp gingergarlic paste
1/2 cup yogurt
2 onions finely chopped
2 tsp chilli powder
1/2 tsp turmeric
2 tomatoes chopped
1/2 kg chicken cut into bite size pieces
salt as per taste

Masala
1/2 cup coconut grated
2 cloves
1 tsp peppercorn
2 tsp coriander powder
1 small piece cinnamon stick
1 tsp fennel seeds
4 cashews
coriander leaves

Method
Blend all the above ingredients under masala and keep it aside
Heat a kadhai. Add oil , after it becomes hot add onions and fry it till brown .
Take a bowl add yogurt and gingergarlic paste. Mix it well and pour this to above sauteed onions.
Fry till you get a brown colour. Fry on low flame as yogurt will get curdled.
Add chilli powder, turmeric and fry it.
Add chopped tomatoes and fry till mushy.
Add chicken pieces and salt. Cook till half done.
Now add the masala which is blended and cook for 10-15 mins .
Garnish with coriander leaves.

EGGLESS PANCAKES

Ingredients
1 cup flour
1 tbsp sugar
pinch cinnamon powder
2 tsp baking powder
1 cup milk
1 tbsp canola oil
1 tbsp water
1 tsp vanilla extract
2 tbsp butter

Method

Take a bowl, add first 4 ingredients .
Mix milk, oil, water and vanilla in a bowl.
Add the milk mixture to dry ingredients.
Mix well (dont overmix it)
Keep it aside for 15 mins.
After 10 minutes again give it a mix and heat an iron skillet (dosa pan) until it gets hot.
Grease with butter and pour one big spoon of batter .
Wait until bubbles pop over the pancakes and the colour changes and flip carefully.
Cook the other side for a minute and transfer to serving plate.
Serve hot with generous butter topped and honey or  maple syrup.
Smells divinely and stays soft even after cool down.
You would love it!

NAVRATAN KORMA

This dish is a combination of several vegetables cooked in a creamy silky sauce.  Korma has its roots in the Mughlai cuisine of modern day India and Pakistan. Korma basically means rich thick gravy. Korma is usually served with Jeera rice .

Ingredients
1 cup yogurt
1/2 cup coconut milk
vegetables  like potato, cauliflower, beans, carrot (cut into small pieces)
500 gm paneer cut into cubes
1 bell pepper
1 bayleaf
1 small cinnamon stick
2 cloves
1 big onion finely chopped
1 tsp gingergarlic paste
1 tsp cumin powder
1 tsp garam masala
1-2  green chillies chopped
2 tsp coriander powder
few coriander leaves
5 cashews fried
6-7  raisin
salt as per taste
2 tbsp olive oil
salt as per taste

Method
Blend yogurt, coconut milk, and pinch salt .Keep it aside
Heat a non-stick pan. Add oil and add potatoes, carrot, bean and flower. Saute it till half cooked and remove in a bowl.
In the remaining oil , add bayleaf, cinnamon stick, cloves, fry it till the aroma comes out of it.
Add onions saute it till it attains a brown colour,. Add gingergarlic paste, green chilli , fry it.
Add coriander powder, cumin powder, garam masala powder and fry it well till raw masala smell disappears.
Now add the yogurt and coconut milk mixture. Cook it for 5 mins.
Add paneer and sauteed vegetables and cook on low flame till the sauce thickens.
Add coriander leaves . Add fried cashews, raisins and pinch garam masala.
Cook for 5 more mins.

MAC-N-CHEESE

Ingredients
1 packet macaroni pasta
2 tsp olive oil
1 stick butter
3 cloves garlic grated
salt as per taste
1 tsp pepper powder
3 tbsp. flour
2 cup milk
1 tsp paprika
3 cups cheddar cheese grated
hot sauce as per taste

Method         

In a large pot of boiling, salted water, cook the pasta until al dente; drain it.                       

Meanwhile, in large saucepan, add olive oil and butter  over low heat.
Add grated garlic and saute it. Add salt and pepper.
Now lower the flame and add flour , cook the flour and be careful not to burn it.
Add paprika (adding this will enhance the colour of macncheese).Whisk in  2 cups of milk and hot sauce. Thicken the sauce for 5 mins and stir in cheese .season with salt and pepper . Preheat broiler to 350 F
Put pasta in this mixture and stir it well
Pour this pasta an cheese mixture in a baking dish. Add some more cheese .
Put in under a broiler for 3 mins..
This is one of many "Yum-o!" recipes – it's good and good for you

VEG KADAI

 Ingredients
1 big onion finely chopped
2 cloves garlic chopped
veg like potato,cauliflower, peas, carrot
1 big tomato chopped
1 bell pepper
1 tsp chaat masala
salt as per taste
1 tbsp. olive oil
100 gm paneer

Kadhai masala
2 tsp gingergarlic paste
1 green chilli
1 tsp cumin seed
1 tsp chilli powder
pinch turmeric
1 1/2 tsp coriander powder

Method
Blend the ingredients for kadhai masala and keep it in a bowl.
Heat a non-stick pan. Pour oil , after it becomes hot add onions and saute it.
Add gingergarlic paste, fry till raw smell goes off.
Add potatoes, peas, flower ,carrot and saute till half cooked.
Add chopped tomato and bell pepper , paneer.
Then add kadhai masala and cook till done.
Add coriander leaves and chaat masala.
Cook for 2 mins.
Enjoy with Chapati .

MUSHROOM AND BELL PEPPER MASALA

Ingredients
1 tsp mustard seeds
1  big onion chopped into medium size
500 gm mushroom chopped into medium size
1 tomato chopped
1 tsp gingergarlicpaste
2-3 green chilli finely chopped
2 tsp coriander powder
1/2 tsp cumin powder
salt
1 tsp garam masala
1 bell pepper chopped roughly

Method
Heat oil in a pan, add mustard seeds  and let it splutter .
Add onions to it. Saute the onions .
Add mushrooms and fry for 5 mins .
 Add tomato, bell pepper ginger garlic paste, green chilli.
Allow them to cook for 5 min. Now add coriander powder, cumin powder and salt.
Stir well so all the masala binds together.
Add garam masala. Cook for 5 mins .
enjoy your sabzi.