Ragi Dosai (Fingermillet Crêpes)

This Ragi Dosa recipe has just three ingredients. Ragi, Urad dal and salt. 

Wash and soak the whole white urad dal and the Ragi millet separately for couple of hours in lots of water so that the grains are completely immersed in water. Wash the Ragi millet 3-4 times in running water as it might contain a lot of dust and foreign particles.

Grind the Urad dal with 1.5 cups of water in a blender to a smooth paste. Set aside.

Grind the Ragi millet with a cup of water in the blender to a smooth paste.

Mix the Ragi millet paste to the urad dal paste. Add in the salt and mix well to combine. Cover the bowl with a lid and let Ragi Dosa batter ferment in a draft free place for 6-8 hours. It might take more time if you live in a cold place.

The Ragi Dosa batter should have increased in volume after 6-8 hours and should look foamy. Mix well using a spatula to release the excess foam. The Ragi Dosa batter should not be very thick. If Ragi Dosa batter is thick, add some water to dilute. Ragi Dosa batter should form thick ribbons when lifted.

Heat a dosa pan / griddle until hot for making Ragi Dosa. Let the flame be at medium. Pour a ladle of batter onto the griddle. Using the back of the ladle spread batter into a round. Sprinkle 1/8 teaspoon of oil onto the pan. Let it cook for 30 seconds until the sides are brown and little brown spots start to appear. Flip carefully with a thin metal spatula, and cook Ragi Dosa until browned. Up-to 30 seconds more. Transfer Ragi Dosa to a plate. Continue with the remaining Ragi Dosa batter.

Lima Beans Chicken Gravy

 This is a hearty curry packed full of protein that's sure to fill you up. Particularly good on a cold winter's evening.

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 4

Ingredients

2 large chicken breasts, cubed
2 cloves garlic, crushed
2 medium onions, sliced
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1/2 tsp chilli powder
1/2 tsp black pepper
1/4 pt water
400g tin chopped tomatoes
240g lima beans

Directions

Heat a large non-stick saucepan over a medium flame and cook the sliced onions in a little water for 2-3 minutes until softened.
Add the garlic and the spices with the rest of the water and cook for another few minutes.
Add the tomatoes, beans and chicken, bring to the boil and simmer with the lid on for 10 minutes.
Remove the lid and continue cooking for another 10 minutes until the sauce is reduced and begins to thicken.
Serve with basmati rice.

Vermicelli Veg Upma - From scratch

Preparation Time : 15 mins
Cooking Time : 35 to 40 mins
Serves - 2 to 3

Ingredients:

Semiya / Vermicelli - 1 packet / 150 grams
Water - as needed to boil semiya
Salt as needed
Oil - 1 tblspn
Ghee - 1 tblspn
Cinnamon / Pattai - 1 inch stick
Bay Leaf / - 1 small leaf
Fennel Seeds / Sombu / Saunf - 1 tsp
Cardamom / Elachi - 4
Onion - 1 large chopped finely
Green Chilli - 1 chopped finely
Curry leaves - 1 spring
Ginger - 1 tblspn grated
Tomato - 1 large chopped finely
Broccoli- 1/4 chopped finely
Zucchini - 1/2 chopped
Red Capsicum - 1/4 diced
Beans - 10 chopped
Peas - 1/2 cup ( I used frozen)
Chilli powder - 1 tsp
Coriander Powder / Malli podi - 1 tblspn
Turmeric Powder / Manjal Podi - 1 tsp
Garam Masala Powder - 1 tsp (optional)
Cumin Powder / Jeera Powder - 1 tsp
Salt to taste
Water - 1 cup
Lemon Juice as needed

Method:

Rava Upma (Suji Upma) is a popular breakfast dish in India. It is nutritious, tasty and very easy to make at home by mixing and cooking roasted rava (suji, semolina) and sautéed vegetables in water. The ghee and carefully balanced spices make it simply irresistible. The same recipe can be done with semiya/vermicelli. Usually I include carrots, beans, peas as standard veggies to make classic upma recipe. This time, I used another set of veggies(All the leftovers, to be frank ;) ) for making upma. Follow this simple south Indian breakfast recipe and discover how really easy it is to make at home.
 
Start by cooking the semiya/vermicelli. Boil lots of water in a large pot. When it starts to boil, add in salt. Now add in the semiya/vermicelli and cook for 5 to 8 mins till the semiya is done. Keep a eye on the semiya/vermicelli and it can turns mushy easily. Once it is cooked, drain it and set aside.

Heat oil and ghee in a large kadai. Add in cinnamon, bay leaf, cardamom, fennel seeds and saute for 30 sec.

Now add in onions, green chilli, ginger, curry leaves and cook for couple of mins.

Once the onions is wilted, Add in the veggies and saute for 5 to 8 mins. 

Once the raw smell is gone add in the tomatoes and frozen peas. Mix well and cook for 2 mins.

Now add in all the spice powders and salt. Mix well and cook for a min.

Now add in some water and mix well. Cover the kadai and cook this for 10 mins till everything is cooked and tender. 

There should be some sauce left in the kadai. Because when you add the cooked/vermicelli it absorbs all the masala. If there is not water or saucy kind of stuff left in the kadai. Add in some more water.

Now add in the cooked semiya/vermicelli and toss well with the masala. Stir for couple of mins so the semiya/vermicelli gets heated all the way through.

Cover and simmer for 5 mins so the flavours will get united.

Squeeze in some lemon juice and mix well.

Serve hot.

Sauted Lima Beans

My next Sundal recipe is Sauted Lima beans or Mochakottai sundal. Lima beans have a delicate flavor and compliments a lot of dishes. They are rich in protein and fiber and this sundal can be quite filling.
Serves: 4
Ingredients

• Lima beans – 1 cup
• Onion - 1 Chopped
• Ginger – 1 cm piece
• Green chillies, 2
• Mustard seeds – 1/2 tsp
• Urad Dal – 1/2 tsp
• Curry leaves , a few
• Turmeric – 1/4 tsp
• Asafoetida - a pinch
• Salt, to taste
• Oil for tempering

Method

• Wash the Lima beans 2-3 times and soak it overnight in plenty of water. When cooked Val beans have a slightly bitter taste hence you need to wash it very well
• Drain the water, wash well and cook the Lima beans in a pressure cooker adding enough water to submerge the Lima beans. Cook for 3-4 whistles. Keep aside.
• Chop the green chillies and ginger into fine pieces
• Heat oil in a pan and add the mustard seeds. When the seeds splutter, add the chopped Onion, Urad dal, curry leaves and sauté for few minutes. Add the Asafoetida, ginger and green chillies and sauté for few more minutes
• Add the tempering, turmeric, and salt to the cooked Lima beans and sauté on slow flame for few minutes.

Serve hot and enjoy 😊

Mango con Chile.... ummmm....

 Take a bowl of chopped mango, squeeze some lime on top and finish with a sprinkle of chili powder and salt. Sweet, salty, spicy, tangy SNACK made in less than 5 minutes..  it’s an EASY way to get someone to enjoy fruit!

U can try this also with Pine apple.. 

Chicken Skewers & Potato Olives Salad

Potato Olives Salad 

Ingredients

• 3 lbs red potatoes, chopped
• 1 cup chopped celery
• ¼ cup chopped green onion
• 1 cup mayonnaise
• ½ cup chopped green olives with pimentos
• ½ tsp salt
• ½ tsp pepper
• ½ tsp paprika
• ½ tsp cumin
• 
  

Instructions

1. Bring a large pot of water to a boil. Add chopped potatoes and cook for 20 minutes. Allow to cool
2. In a large bowl combine all ingredients and mix well.
3. Flavors are best if salad is prepared a few hours ahead of serving.

Chicken Skewers

Ingredients

• 1 cup plain yogurt
• 1/4 cup lemon juice from 2 lemons
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon finely grated peeled fresh ginger
• 1 tablespoon kosher salt
• 2 teaspoons smoked paprika
• 2 teaspoons hot paprika
• 2 teaspoons freshly minced garlic (about 2 medium cloves)
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 2 pounds skinless, chicken breasts

Directions

1.Whisk together yogurt, lemon juice, oil, ginger, salt, smoked paprika, hot paprika, garlic, black pepper, cumin, and cayenne pepper in a medium bowl. Place chicken in a large resealable plastic bag. Pour in marinade and seal bag, removing as much air as possible. Place in refrigerator and marinate for 4 to 8 hours

Thread chicken tightly onto skewers. Clean and oil the grilling grate. Grill skewers until well browned on all sides and center of chicken registers between 160-165°F on an instant read thermometer, 3-4 minutes per side. Transfer skewers to platter and let rest for 5 minutes. Serve immediately

Simple French Croissants

Thanks to store-bought puff pastry, you really can make flaky, homemade chocolate croissants without the extra time and fuss

The puff pastry dough I used is from Pilsburry. We’re sure you’ve noticed their products in your grocery store. If you can’t find pilsburry puff pastry sheets, feel free to use another puff pastry dough, store-bought or homemade.

Simply roll the puff pastry out into a rectangle and cut into triangles. Then add your favorite chocolate to the middle and roll up. Or if you want to experiment, try marzipan and sliced almonds for almond croissants, jam, or even ham and cheese for a savory version. I sprinkled some roasted Sesame seeds and rolled the puff pastry on it.. Mine was filled with Peanut butter and Nutella.

Unniyappam

Ingredients needed

Raw Rice - 1 cup
Jaggery -1 cup + 2 tbsp
Banana - 1 (medium size)
Cardamom powder - a generous pinch
Coconut bits -3 tbsp
Roasted Sesame seeds - 1/2 tsp
Cooking soda - a pinch
Oil and ghee for cooking appams
Paniyaram pan or appa chatti

Preparation 

Wash and soak rice overnight or for 5-6 hours.

Drain the water and grind it to a smooth paste. Leave it for another 4-5 hours.(what I did was, I soaked rice overnight, ground it in the morning and prepared unniappams in the evening.)

Fry coconut bits in a little ghee and keep it aside.

Add grated jaggery, chopped banana to the ground rice and grind it again.(if jaggery has impurities,dissolve it in little water, strain it and then grind it with rice)

Add cardamom powder, sesame seeds, fried coconut bits, cooking soda and mix well. The consistency of the batter should not be too thin nor too thick, so adjust accordingly.

Method

Heat a paniyaram pan, add a tsp of oil + 1/2 tsp of ghee in each hole of the appa chatti or paniyaram pan.

 

When the oil + ghee becomes hot, reduce the flame to low and fill the holes with the batter. (fill only up to 3/4 th of the hole). Now cook covered in medium flame.

When the bottom starts  browning, flip it over to the other side with a spoon or a skewer.

Let the other side get cooked uncovered until golden brown. Once cooked, remove and drain on a kitchen towel.

Repeat the same process for the rest of the batter.

Note- You will get soft unniyappams only if rice is soaked for so long and fermented.

Method 2 (Instant version)

Rice flour - 1 cup
Wheat flour -1/4 cup
Jaggery - 1 1/4 cup
Coconut bits - 1/4 cup
Banana -1 medium size
Cardamom powder - 1/4 tsp
Cooking soda - a pinch
Oil + ghee mix for frying
Appam chatti

Preparation

Fry coconut bits in 2 tsp of ghee and keep it aside.Heat 1/4 cup of water and dissolve jaggery in it. Filter it to remove impurities.Keep this ready.

Method

In a bowl, mix together rice flour and wheat flour.

Add chopped banana to it and mash it well.

Add warm jaggery to the above mixture.

Then add fried coconut bits, cardamom powder,cooking soda and mix well.This is the unniyappam batter.

Follow the same method as given in the first recipe for preparing unniappams.

Chettinad Vendakkai Saddam Recipe (Spicy Okra Rice)

Ingredients

• 1-1/2 cups cooked rice
• 10 Vendakkai (Okra/Bhindi), cut into small dices
• 1 onion, sliced
• 1 tablespoon thick tamarind paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon black pepper powder
• a pinch of cinnamon powder
• 1 teaspoon channa dal 
• 1 tomato, chopped 
• 1 teaspoon mustard seeds
• a sprig of curry leaves, finely chopped
• 1 tablespoon oil
• ginger(small piece) and garlic(2 pods), chopped
  
  

  Directions

  1. To begin making the Chettinad Vendakkai Saddam Recipe (Spicy Okra Rice), we will first cook the okra along with the spices.
  2. Take a heavy bottomed pan and heat the spoonful of oil on medium heat. Add the onions, tomato, ginger and garlic and the Vendakkai and salt to taste. Stir fry on low to medium heat until the okra (Vendakkai) is well cooked and roasted. This will take about 10 minutes.
  3. Once the Vendakkai is well cooked, add the turmeric powder, curry leaves, cinnamon powder, black pepper powder, salt, thick tamarind paste and sauté the ladies fingers till it gets coated well with all the other ingredients. 
  4. Now, in another tadka pan, heat a teaspoon of oil. Add in the mustard seeds, channa dal and cashews. Allow them to crackle and get roasted until lightly browned. Add this to the Vendakkai mixture.
  5. Stir the seasoning well into the Vendakkai mixture. At this stage add in the cooked rice. Stir together all the ingredients until well combined. Turn the heat to low, cover the pan and simmer for 3 to 4 minutes.  Check the salt and spices and adjust to suit your taste.
  6. Finally, turn off the heat and transfer the Chettinad Vendakkai Saddam to a serving bowl.
  7. Serve the delicious tangy and spicy Chettinad Vendakkai Saddam Recipe (Spicy Okra Rice) hot along with a tomato onion raita.

Bhindi Rice

  Preparation Time : 15 mins | Cooking Time : 20 Mins |Serves: 2

    Bhindi| ladies finger|okra       8
    Basmati rice     1/2 cup 
    Onion      1
    Tomato     1/2 
    Sambar powder   2 tsp
    Ginger garlic paste    1/2  tsp
    Pav bhaji masala| garam masala    1/4 tsp
    Salt    as needed
    Oil    2 tblsp
    Cashew nuts | peanuts    little (optional)
    Coriander leaves     few       
      - See more at: http://www.jeyashriskitchen.com/2015/06/bhindi-rice-recipe-bhindi-pulao-lunch.html#sthash.g6OmGN9p.dpuf

Best South Indian Breakfast - Dosa with Tomato Chutney, Ladies FInger Sambar, Mysore Bonda

Best South Indian Breakfast - Dosa with Tomato Chutney, Ladies FInger Sambar, Mysore Bonda

 Dosa is a fermented crepe or pancake made from rice batter and black lentils. It is a staple dish in South Indian states of Karnataka, Tamil Nadu, Andhra Pradesh and Kerala. It is also popular in other parts of India, and other countries like Sri Lanka, Malaysia and Singapore.
Dosa is indigenous to South India; its exact birthplace in that region is a matter of conjecture.

Dosa making
A mixture of rice and urad dal (ulundu) that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 4:1 or 5:1. The batter is allowed to ferment overnight. After the overnight fermentation, batter is mixed with water to get the desired thickness. the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. A dosa is served hot, either folded in half or rolled like a wrap. It is also served usually with chutney and sambar. The mixture of urad dal and rice can be replaced with highly refined wheat flour or semolina.


Ingredients : 1 1/2 cups rice 1/2 cup urad dal salt to taste Oil Masala

 Preparation :  shell Separately soak rice and urad dal at least 6 hour or overnight in water. Grind to paste. Mix together, add salt with water to make batter. Leave in room temperature overnight. Mix onion and chilies to the thin batter. Heat pan or griddle with little ghee or oil. Spread the mix on pan in circular motion to make thin Dosa. Cook on both the sides, if desired.

Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish which varies according to regional and personal preferences. Common side items are:

Sambar : Here I made Ladies Finger Sambar in Hotel style.

Wet chutney: examples include coconut chutney (a semisolid paste made up of coconut, dal (lentils), green chilli and mint or coriander). I have Tomato Onion Chutney.

Dry chutney (podi): a powder of spices and desiccated coconut

Mysore Bonda : This makes the breakfast more enriching.

Cauliflower Chicken Gratin

Ingredients

1 tbsp Olive oil
1 Onion, chopped
2 cloves Garlic, chopped
3 Boneless, skinless chicken breasts, chopped
1/2 tsp Each salt and pepper
2 tbsp All-purpose flour
1 cup Milk
2 cups Cauliflower florets, blanched
1 cup Chopped roasted red pepper
1 tbsp Finely grated lemon zest
1 cup Shredded Italian blend cheese
1 1/2 cups Fresh breadcrumbs
1/4 cup Grated Parmesan cheese
2 tbsp Finely chopped green onion
2 tbsp Butter, melted

Instructions

1. Preheat the oven to 400°F. Heat the oil in a large, nonstick skillet set over medium heat. Add the onion and garlic; cook for 3 minutes or until softened. Add the chicken, salt and pepper. Cook for 5 to 7 minutes or until browned.
2. Sprinkle the flour over the chicken. Stir in the milk until well combined; bring to a simmer.
3. Stir in the cauliflower. Cook, stirring often, for 3 to 5 minutes or until the sauce is thickened.
4. Stir in the red pepper,  and lemon zest; remove from heat. Stir in the Italian blend cheese until melted. Transfer to a 9x13-inch casserole dish.
5. Toss the breadcrumbs with the Parmesan, green onion and butter until well coated. Sprinkle over the casserole.
6. Bake for 30 minutes or until the top is golden and the filling is bubbling. Let stand for 5 minutes before serving. Garnish it with dried Basil.

Choco Brownie Cake

Ingredients:

• 8 Tbs. (1 stick) unsalted butter, at room temperature, plus butter for pan
• 1 cup sugar
• 2 eggs, lightly beaten
• 1 tsp. vanilla extract
  
• 1/8 tsp. salt
• 3/4 cup all-purpose flour
• 4 oz. good-quality semisweet or bittersweet chocolate, coarsely chopped
• Unsweetened cocoa powder for dusting

Directions:

Preheat an oven to 350°F. Line an 8-inch round cake pan with a piece of aluminum foil, allowing the edge to hang over the pan rim. Using your fingers, lightly butter the foil.

In a large bowl, using an electric mixer, beat the 8 Tbs. butter on medium-high speed until light and fluffy, about 1 minute. Add the sugar and beat until well blended. Add the eggs and vanilla and beat until well blended. Add the salt and one-third of the flour and beat well. Add the remaining flour in 2 additions, beating well after each addition.

Fill a saucepan or the bottom pan of a double boiler with about 2 inches of water and bring to a bare simmer over medium-low heat. Put the chocolate in a heatproof bowl or in the top of the double boiler and place over but not touching the simmering water. Heat the chocolate, stirring often with a silicone spatula, until melted. Remove from the heat and let cool slightly, 2 to 3 minutes. Add the melted chocolate to the cake batter and beat on medium speed until well blended and creamy.

Pour the batter into the prepared pan, smoothing the surface with the spatula. Bake until the cake is puffed and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let the cake cool completely in the pan.

Using the edges of the foil, lift the cooled cake out of the pan. Invert the cake onto a cake stand or a cake plate and peel off the foil. Turn the cake right side up. Using a fine-mesh sieve, dust the top with cocoa powder, cut into wedges and serve. Serves 8 to 10.

Beetroot Muffins

 Sweet root vegetables baked into comforting muffins give flavour, colour and texture to make a different after tea, coffee break or packed lunch treat. Muffins don’t have to always be packed with chocolate chips, as savoury muffins work just as well. You may have heard of carrot muffins but beetroot is another great addition to give these muffins a real twist.

Ingredients

• 300g Self-raising Flour
• 1tsp baking powder
• 150g caster sugar
• 1tsp ground cinnamon
• ½tspn ground ginger
• 200ml milk
• 2 eggs
• 100ml sunflower or vegetable oil
• 50g finely chopped beetroot
  

  Method

  1. Preheat oven to 200°C/400°F/Gas Mark 6.
  2. Line a muffin tray with 12 cases.
  3. In a large bowl sift together the flour, baking powder, caster sugar, cinnamon and ginger.
  4. In a separate bowl mix the milk, eggs, oil and chopped beetroot and until well combined.
  5. Pour the dry ingredients into the wet and mix until just combined.
  6. Divide the mixture between the 12 cases.
  7. Bake for 20 mins or until well risen and firm to the touch.
  8. Remove from the oven and allow to cool for 5 mins before transferring to a wire rack to cool fully.

Tindora Gravy

Ingredients

• 250 grams ivy gourd / dondakaya / tindora
• 1 to 1 ½ tbsp. oil
• 1 sprig curry leaves
• ½ tsp. cumin
• ½ tsp. mustard (optional)
• Pinch of turmeric
• Pinch of hing
• 2 medium onions finely chopped or sliced
• 1 large ripe tomato chopped (½ cup pieces)
• ½ to ¾ tsp. red chili powder (adjust to suit your taste)
• ¾ tsp garam masala powder or sambar powder (adjust as needed)
• Coriander leaves chopped finely
• Salt as needed
• 2 to 3 tbsp. Fresh grated coconut (optional)

How to make the recipe

1. Soak ivy gourd in a large pot filled with water. Rinse them well under running water.
2. Nip off the edges and chop them to desired size.
3. Heat oil in a pan, crackle mustard and cumin.
4. Add curry leaves, green chilies and hing.
5. When the curry leaves turn crisp, add onions and fry until they turn slightly golden.
6. Add tomato, salt and turmeric. Saute until they become mushy and blend well with onions.
7. Add ivy gourd and fry for 2 to 3 mins. Add red chili powder and saute for another minute.
8. Cover and cook on a very low flame stirring occasionally to prevent burning.
9. When the gourd is half cooked, add garam masala and saute for 2 mins.
10. Cover and simmer until cooked. Sprinkle coriander leaves and coconut. Stir well. Serve dondakaya curry with rice or chapathi.

Mackerel Fish Curry - Without Coconut

Ingredients

To sauté & grind

Oil - 1 tsp
Onion - 2 big chopped
Tomato - 3 big chopped
Curry leaves - 1 spring

For the curry

Oil - 2-3 tbsp
Peppercorns - 5-6 
Fenugreek seeds - 8 no
Mustard seeds - 1 tsp
Curry leaf - 1 spring, 8 no
Small onions/ Shallots - 6 no
Green chilli - 2, slit
Garlic pods - 3-4 chopped
Tamarind - 1 lemon size ball with 1/2 cup water
Turmeric - 1/4 tsp
Jeera/ cumin powder - 1 tsp
Fish masala powder - 1 tbsp
Coriander powder - 3 tsp
Red chilli powder - 1 tsp
Salt - 1 tsp
Water - 1 cup
King fish - 500 gms / 1/2 kg

Method

1. In a wide pan heat oil and sauté the onions until transparent (around 2-3 minutes) and tip in the chopped tomatoes and curry leaves. Sauté for 3 minutes until mushy and fully cooked. 
2. Let this sautéed onions and tomato rest to come to room temperature. Purée them into a thick paste.
3. Add cumin, fish masala, corriander & red chilli powder and mix well set aside.
4. In the same pan, heat oil once hot add in the peppercons, fenugreek seeds, mustard seeds and give it few seconds to splutter, now add in the curry leaves, small onions, green chillli and garlic pod and sauté for 2 minutes.
4. Add in the ground paste with spices, along with salt and let it cook until thick and oil separates from the paste. Cook for about 3-4 minutes to reach this stage in meidum flame.
5. Add one cup water and bring this to a boil, now add in the tamarind pulp cook for 3 minutes undisturbed.
6. Add the washed and cleaned fish pieces and reduce the flame to medium- low cook covered for 3- 4 minutes. 
7. check if the fish is cooked and for spices and salt.
8. Garnish with corriander leaves and keep covered for 10-15 minutes for the flavours to develop.

Dahi Bindi Fry

Ingredients:

• 22-25 - Medium Size Okra/Bhindi
• 1 - Large Onion
• 2 - Medium Tomatoes
• 1 tbsp - Oil
• 1/2 tbsp - Ginger-Garlic Paste
• 1 tsp - Red Chili Powder
• 1/2 tsp - Turmeric Powder
• 1 tsp - Garam Masala
• 1/2 tsp - Dry Mango Powder/Amchur
• 1/2 tbsp - Crushed Kasoori Methi
• 1 Cup - Beaten Yogurt/Dahi
• 2 Cups - Water
• To Taste - Salt
To Grind
• 10 - Whole Cashewnuts
• 2 tbsp - Grated Coconut
For Tempering/Tadka
• 1 tbsp - Oil
• A Pinch - Asafoetida/Hing
• 1/2 tsp - Cumin Seeds
• 1/2 tsp - Mustard Seeds
• 1 tsp - Urad Dal
• 2 - Dry Red Chilies
• 5-6 - Curry Leaves

  Method:

  1. Soak cashews in water for 10 minutes and grind with coconut using little water into smooth paste.
  2. Wash, pat dry and cut both ends of okra, cut okra in 1/2 inch pieces and keep aside.
  3. Peel and finely chop onion, tomato.
  4. Heat 1 tbsp oil in a wok and saute okra until brown, keep aside.
  5. In a same pan heat 1 tbsp oil, add hing, mustard seeds, cumin seeds and allow to splutter. Add urad dal, curry leaves, red chilli (broken) and saute until golden brown. Add onion, ginger-garlic paste and saute until golden brown.
  6. Add all masala powder (red chili, turmeric, or garam masla, amchur) and mix well. Now add tomato and cook until tomato get slightly mashed.
  7. Add kasoori methi mix well, cover and cook until tomato gets mashed fully, stir in intervals.
  8. Add cashew & coconut paste mix and saute for a minute.
  9. Now add beaten curd, water, salt and mix everything well. Simmer for 2-3 minutes in slow flame.
  10. Add fried okra (If gravy is very thick add little more water) and simmer for 7-8 minutes or until okra gets cooked. Off flame.

  Serve warm or hot with pulao, steamed rice or paratha.

Grilled Honey Mustard Chicken

Serves: 2 - 4

Prep time: 5 minutes
Cook time: 45 minutes


What you'll need:

4 Chicken Breasts (or other cut of your choice)

2 tablespoons oil (canola, olive or vegetable)

For the Seasoning:

2 tablespoons kosher salt

2 tablespoons chopped dried onion flakes

1 tablespoon lemon pepper seasoning

1/2 teaspoon ground cloves

1/2 teaspoon coriander seeds

1/2 teaspoon ground cardamom

For the Honey Mustard Sauce:

1/2 cup liquid honey

3 tablespoons Dijon mustard

1/2 teaspoon Worcestershire sauce

Step 1:
In a small glass bowl add the ingredients of the grilled seasoning blend and mix well with your fingers to ensure all of the ingredients are fully combined.
Set aside.

---

Step 2:
In another small glass bowl add the Honey Mustard Sauce ingredients and stir very well to combine the ingredients.
Cover and set aside.

---

Step 3:
Clean and oil the grates of your grill.
Set up for direct grilling on one side of the barbecue and keep the other side unlit for indirect grilling.
Preheat the grill to 575F - 600F.
Place the chicken on a large plate or pan.
Drizzle the oil over the chicken and using your hands coat each piece well.

Sprinkle the seasoning over both sides of all the pieces and rub into the skin and meat with your fingers so it really sticks.

Cover and set aside. Step 4:
With the grill at 575F - 600F, place the seasoned chicken on the grates over direct heat.
Sear the meat for a minute and then flip the pieces over to sear the other side for another minute.

Move them off the direct heat to the unlit section of the grill.
Don't move the pieces too far from the direct heat, just not directly over top of it.

Reduce the heat of the grill to 350F
Baste each piece with a couple spoonfuls of the Honey Mustard sauce and close the lid.
Every 10 minutes lift the lid and baste each piece with more Honey Mustard sauce.
Don't flip the chicken over - you will be basting only 1 side.
Cook for 45 minutes or until the internal temperature is 165F and the juices run clear.
Remove from the barbecue and let rest 5 minutes.
Enjoy!

German Potato Pancakes

Ingredients:

1 lb of potatoes, mealy like Russets
1 small onion finely chopped
1 egg
1- 2 Tblsp Flour
1/2 tsp salt
1/2 teaspoon pepper
oil for frying

Directions:

1. Peel potatoes, wash and grate finely. Drain in a sieve to get rid of excess moisture.

2. Add egg, flour, finely chopped onion, salt and pepper.

3. Heat some oil in a pan about a tablespoon making sure the pan is well coated to prevent sticking.

4. Drop about 1/2 cup full of the potato pancake mix in the pan and fry on both sides till nicely brown about 3-4 minutes.

Garlic Fish Fry

Ingredients
Fish- 4-5 medium sized pieces
Shallots 2-3 small
Garlic- 14 pods
Dry Red Chilly-3
Pepper whole- 3/4 tsp
Turmeric powder- 1/3 tsp
Lemon juice- 1/2 tsp
Salt to taste-
Coconut Oil for frying

Method
Place all ingredients except fish and oil into a mixer and blend into a smooth fine paste.
Cut and clean fish and marinate with this paste and keep aside for fifteen minutes. Shallow fry in coconut oil. Flip over the other side( after 2-3 three minutes in medium flame depending on the size of the fish) when spices gets browned up and fried gently take out using spatula.Place of paper towel to take off the excess oil. Serve warm with rice.


Try this..

Hope you will all enjoy..

Smoked Cheesy Chicken

Serves 2
Prep Time: 10 minutes
Total Time: 25 minutes
You’ll Need
– 1 pound boneless chicken breasts (about 2 breasts)
– Salt and pepper, to taste
– ½ teaspoon black pepper
– 4 tablespoons (¼ cup) shredded mozzarella cheese, divided
– 1 tablespoon butter, melted
– ¼ cup Frank’s Hot Sauce
– ¼ teaspoon celery salt
How To

1. Preheat a greased grill pan on medium-low heat. Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
2. Insert a paring knife into the thickest part of each chicken breast. Cut down the side and make a 3-inch pocket.
3. Season inside and outside the pocket with black pepper. Evenly divide the cheese between the two breasts, placing it inside the prepared pockets. Fold each chicken breast over to close the pockets.
4. In a small bowl, combine the butter, hot sauce and celery salt. Brush one side of each chicken breast with this hot sauce mixture.
5. Place each chicken breast sauce-side-down on the greased grill pan. Brush more sauce over the top of the chicken. Cook for about 7 minutes, then flip the chicken and brush with the remaining sauce.
6. Place the grill pan with the chicken in the oven and cook until the chicken’s internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
7. Remove from the oven and let rest for 5 minutes before serving.