Hummus !!!

Hummus is a popular Middle Eastern Dish made from mashed chickpeas, a touch of garlic and tahini (sesame seeds paste). It's as healthy as it is delicious.

Preparation Time : 15 Min

INGREDIENTS

1 Cup              Chickpeas / Kabuli Channa Boiled            

3                      Garlic 

1/2 Tbsp        Sesame Seeds

2                      Chilies

3 Tbsp            Lemon Juice

4 Tbsp            Olive Oil

1 Tbsp            Cilantro Chopped

Pinch of          Red Chili Powder

Salt to taste

PREPARATION

• Soak Chickpeas for at least 3 hrs.Put them in a pressure cooker with enough water and pressure cook till cooked. Cool, drain and set aside.

• Heat a non-stick pan and dry roast the sesame seeds until fragrant but not brown.Remove from heat and cool.

• Put toasted sesame seeds and 1/2 tbsp olive oil in the grinder and grind to paste.
• Add the channa, salt, 1 tbsp lemon juice and garlic. Grind to a paste.

             

• With the grinder running, add 2 tbsp olive oil little at a time.
• Transfer it onto a plate and season with lemon juice and red chili powder and finally drizzle some olive oil.

SERVE WITH PITA BREAD

Smoked Egg Plant Chutney

Cooking Time - 20 Min

INGREDIENTS
1                  Big Eggplant
1 Tbsp        Urad Dal/Minapappu

1 Tsp          Mustard Seeds/Aavalu
5                  Dried red chilli
1/4 Cup      Curry Leaves
1/2 Cup      Cilantro
1/3 Cup      Tamarind (soaked in water)
1/3 Cup       Jaggery
1 Tbsp         Oil
Salt As Required

PREPARATION

• Wash the eggplant and pat dry. Roast it on an open stove. Keep turning in frequent intervals so its smoked and cooked evenly. 

    

• Let the eggplant cool for 5 min and later peel the charred skin and cut it into pieces.

• Simultaneously heat a pan with oil and roast urad dal, dry red chilies, curry leaves and hing.
• In a blender add the eggplant pieces,  roasted ingredients, tamarind, salt and jaggery and blend it to a coarse paste.

• For seasoning take a pan with 1tsp oil ,add mustard seeds, red chillies and curry leaves and pour this over the chutney.

                   Serve with Rice, Idli, Dosa, Roti with a pinch of Ghee and its HEAVEN!!!

Upma

Serves - 2 People
Cooking Time - 15 Min

INGREDIENTS
1 Cup            Rava / Semolina / Sooji / Broken Wheat
2 Cups          Water
1/ 4 Cup       Cashew Nuts
1 Tbsp          Chana Dal/Senaga Pappu
1 Tbsp          Urad Dal/Minapappu
1 Tbsp          Cumin Seeds/Jeera

1 Tbsp          Mustard Seeds/Aavalu
5                    Green Chillies
2                    Dried red chilli
1/2 Cup       Onions Chopped
1 Tsp            Ginger chopped
1 Tsp            Hing Powder
1/4 Cup       Curry Leaves
1/2 Cup       Cilantro
1 Tbsp          Oil
Salt As Required

PREPARATION

• Dry roast rava.If you have got ready made roasted rava, you can skip this step.

• Heat a pan with oil and add cashew.Once they change color add Chana Dal, Urad Dal, Mustard seeds, cumin seeds, green chillies, red chillies, ginger, curry leaves, onions and hing powder and fry for a couple of mins.

• Now add 2 cups water and salt to it. Taste the water and check for salt.(if it is a bit salty then it will become perfect after adding rava).

• When the water starts boiling reduce the flame and rava gradually with one hand and keep stirring with your other hand.

• Cover and cook on low flame for 5 min. Stir in between.

• Switch off the flame and sprinkle some ghee over it and let it cool for 1 - 2 min.

• Garnish with cilantro and serve hot !!!

Chilli Paneer Restaurant Style !

Serves 2 - 3 People
Cooking Time : 30 Min

Ingredients

1 Cup           Paneer Cubes
1/2 Cup       Onion Cubes
1 Cup           Bell Pepper Cubes

1/4 Cup       Green Chili chopped
1/4 Cup       Ginger/Garlic chopped
1/4 Cup       Spring Onions chopped

2 Tbsp         Black Pepper Powder
1 Tbsp         Hot & Sweet Maggi Ketchup
1 Tsp           Soya Sauce
1 Tbsp         Corn Flour
1 Tsp           White wine Vinegar (Optional)

1 Tbsp         Oil

Salt to taste

PREPARATION

• Fry the paneer cubes in a nonstick pan and keep aside.

• Chop the onions, bell pepper, and spring onions and keep aside.
• Also chop the ginger/garlic very finely.                          

         

• Heat a nonstick pan and add oil.Add the ginger/garlic pieces, green chillies and saute for a sec.
• Now add the onions, bell pepper and spring onions to the pan, season it with some salt and cook it for 1 to 2 minutes.
• Time to add the magic sauce and  black pepper, soy sauce , white wine vinegar (optional) and let it cook for 1-2 min on medium flame.

                                       

• Add the paneer cubes and dissolve 1 tbsp corn flour with 3 tbsp of water and add it to the gravy.

           

• Mix gently and after a couple of secs the gravy thickens and adjust the seasoning with salt and pepper , if necessary and switch off the flame.
• Garnish with spring onions.

                          EAT HOT AND IT TASTES YUM WITH FRIED RICE!!!

       

Tangy Chicken Legs !

Serves - 4 People
Cooking Time - 45 Min

INGREDIENTS
4                  Chicken Legs
1                  Pink Onion chopped
1/4 Cup      Spring Onions

MARINATION
1 Tsp           Ginger Garlic Paste
1/2 Cup      Curry Leaves
1/2 Cup      Cilantro
1 Tsp           Kastoori Methi
1 Tsp           Pepper Powder
1 Tbsp        Chili Powder
1 Tsp          Garam Masala
1 Tsp          Coriander Powder
1 Tsp          Chat Masala
1 Tbsp        Yogurt
Pinch          Red Food Color
1 Tsp           Lemon Juice

1 Tsp          Oil
Salt As Required

PROCEDURE

• Wash the chicken legs and pat it dry. Make slits to the legs so the juices seep through during marination.
• Add all the ingredients listed above and marinate the chicken legs for at least 20 min.
• Heat a non-stick grill pan (I use weight watchers) and spray some oil.
• Now add the chopped onions and saute till the onions change its color.
• Slowly place the chicken legs on to the pan and let them cook under low flame.

• Turn them periodically so they cook evenly and make sure they are completely cooked before taking them out of the pan.

                                           Garnish with spring onions and serve hot !

Aloo Methi

Methi, also known as Fenugreek is a wonder spice and gives an amazing flavor to your food. Methi complements really really well with any meat or vegetable.

Serves - 3 People
Cooking Time - 20 Min

INGREDIENTS
5                 Potatoes
2 Cup         Fresh Methi
1/4 Cup     Curry Leaves
1/2 Cup     Cilantro
1 Tbsp       Chili Powder
1 Tsp         Turmeric Powder
1 Tsp         Cumin Seeds
2                 Red Chilies
1 Tbsp       Oil
Salt As Required

PROCEDURE

• Wash, Peel and cut the potatoes into small cubes.

• Heat oil in a pan and add cumin seeds, curry leaves and red chilies.Stir it for few seconds.

• Add potatoes and sprinkle some salt, turmeric powder over it and cover it till the potatoes are cooked.
• Now add the fenugreek/methi  leaves, mix it thoroughly and cover it again .
• Turn down heat to medium. Let it cook until potatoes & methi are tender and cooked. It should take about 15 minutes. Do stir one or two times in between.
• From some sides potatoes will be light brown in color. If potatoes appear to be very dry add one or two tablespoons of water.
• After potatoes cooked well, add the red chili powder , mix it well and let it fry for 3 - 4 min.
• Turn off the heat and garnish with cilantro.

                                                      Serve Hot with Rice or Roti !!

Fried Rice Street Style

Serves 2 - 3 People
Cooking Time : 30 Min

Ingredients

1 Cup           Basmati Rice (Soak it for 15 min)
1.5 Cups      Water
1/2 Cup       Onions chopped
1 Cup           Bell Pepper chopped
1 Cup           Beans chopped
1 Cup           Cabbage chopped
1 Cup           Carrot chopped

1/4 Cup       Green Chili chopped (optional)
1/4 Cup       Ginger/Garlic chopped
1/4 Cup       Spring Onions chopped

2 Tbsp         Black Pepper Powder
1 Tbsp         Soy Sauce

1 Tbsp         Oil

Salt to taste

PREPARATION

1. Cook the Basmati Rice and keep it aside.
2. Chop all the veggies and keep them aside.

                                 

1. Heat a nonstick pan and add oil.Add the ginger/garlic pieces and saute for a sec.
2. Now add the onions and spring onions to the pan, season it with some salt and cook it for 1 to 2 minutes.
3. Add the chopped veggies , season it with some salt ,pepper, soysause and let it cook for 2 - 3 min in medium flame.
4. Finally add the rice to the pan and use a spoon to break up any lump and add salt/pepper if you need to.
5. Stir-fry the rice to coat evenly with oil.
6. Stop Stirring and let the rice cook for another 2 min on low flame.

Garnish with some spring onions and adjust the seasoning with salt and pepper, if necessary.

                   SERVE HOT WITH SOME YUMMY SPICY TANGY KETCHUP !!!!

         

Chicken Keema Cutlets

Cutlet is a flat croquette of minced Meat or Fish. I prefer this snack because its easy to prepare and can be served as a snack or a starter. Here you go ,the recipe of a protein rich chicken cutlet.

Makes - 25
Preparation Time : 10 Min
Cooking Time : 15 Min

INGREDIENTS
1 lb                 Ground Chicken
3 Tbsp            Roasted Dal / Putnala Pappu Powder                  
1 Tbsp            Ginger Garlic Paste
1 Tbsp            Garam Masala
1 Tbsp            Coriander Powder
5                      Chillies
1 Cup              Cilantro
1/2 Cup          Curry Leaves
1                      Egg White
1/2 Cup          Onions
Oil as required
Salt as required

PREPARATION

• In a pressure cooker cook the minced chicken with some turmeric powder, salt & ginger garlic paste. 
• Powder the roasted dal and keep aside.

• Now in a food processor add the cooked minced chicken, garam masala & coriander powder and grind it to a coarse paste.
• Transfer the content into a bowl and to this mixture add the powdered dal, chopped green chillies, chopped cilantro, chopped curry leaves, chopped onions, egg white, and salt and mix it.

• The chicken cutlet mixture is ready now.
• Make small flat balls with the cutlet mixture.

           

• Take a non stick pan and add few spoons of oil and fry the cutlets till they change color.

   Note: You can use bread crumbs for a crispy coating and deep fry the cutlets in oil for a more tastier version.                        

                                                                  SERVE HOT !!!!

Chili Cilantro Chicken Biriyani

Marination: 30 min
Prep & Cooking: 1 hr
Serves 3 - 4 persons

Ingredients
2 Cups    Basmati rice
1 Cup      Coconut Milk
2 Cups     Water
6              Cloves
1 Tbsp     Shahi Jeera
3              Cardamoms
1″            Cinnamon Stick
3              Bay Leaves
1              Star Anise
1 Tbsp     Ginger Garlic Paste
1 LB        Chicken, washed and drained completely
8              Green Chilies
1/2 Cup    Curry Leaves
1 Cup       Sliced Onions
1              Tomato
1 Cup    Chopped Cilantro
1/2 Cup    Mint Leaves
3 Tbsp     Ghee
3 Tbsp     Oil
salt to taste
Chilli-Cilantro-Mint Paste

• Make a paste of 1 Cup Cilantro , 8 Green Chilllies and 1/2 Cup Mint.

For marination

3/4 Cup     Yogurt
1/4 Cup     Curry Leaves
1 Tbsp       Ginger Garlic Paste
1/2 Tbsp    Garam Masala
1 Cup        Chilli Cilantro Mint Paste
lemon juice
1 Tbsp       Salt

1/2 Cup      Fried onions

Chicken Marination

• Marinate the chicken pieces with the above listed ingredients.
• Marinate this overnight or at least for 30 min.     
• Soak Basmati rice for at least an hour.

Cooking

• Take a pressure cooker or a wide nonstick dish and add ghee 
• Now add all the dry spices,onions,curry leaves,green chillies, salt and fry it for a couple of minutes.
•  Then add ginger garlic paste and fry till the raw smell goes away.
• Once the onions are fried add cilantro, mint & tomatoes and fry for another minute.

• Time to add the marinated chicken and fry it on medium flame for 5 min.

• Add 1 cup coconut milk and 2 cups water and let it boil for a minute.
• Add the rice and cook it on medium flame.

• Sprinkle some ghee over it and serve hot.

                                            Enjoy it with a glass of Coke and Chips !!!

Majjiga Pulusu - Vegetable Stew

A very popular dish in the southern most part of India. It's a thick mixture of vegetables, yogurt & coconut. And some of the commonly used vegetables are brinjal, drumsticks, carrots, pumpkin etc.

Serves - 3 People
Preparation Time - 20 Min
Cooking Time - 15 Min

INGREDIENTS
1 Cup           Bottle Gourd Pieces
1/2 Cup       Okra
3 Cups         Yogurt (Slightly Sour)
2 Tbsp         Chana Dal/Senaga Pappu
1/2 Cup       Coconut Pieces
1 Tsp           Coriander Seeds/Dhania
1 Tbsp         Cumin Seeds/Jeera

1 Tsp           Mustard Seeds/Aavalu
5                   Green Chilies
1                   Dried red chili
1/4 Cup       Ginger
1/2 Cup       Curry Leaves
1/2 Cup       Cilantro
1 Tbsp         Oil
Pinch          Turmeric Powder
Pinch          Hing
Salt As Required

   PASTE

• Take a bowl and add chana dal, coconut pieces, jeera, coriander seeds, turmeric pwd, green chilies, curry leaves, cilantro, 2 tbsp yogurt and soak for 20 min. 

                                                 

• Grind the above ingredients to a smooth paste. Only then the paste mixes well with the curd.  

PREPARATION

• Beat the curd well by adding water and make sure the consistency is smooth.
• Fry the okra pieces in a pan. Sprinkle some salt over it.

                      

            

• Microwave the bottle gourd pieces for 5 min or till they are 90 % cooked.Make sure you add some water & salt.

                            

     

• Now heat a pan with oil and add mustard seeds, jeers,red chili, curry leaves, hing.
• Add the paste and yogurt and sufficient water to reach the right consistency.See that its on low flame.
• After 2 - 3 min mix the cooked vegetables and let the mixture reach a boiling point.
• Do not stir the mixture in between.
• Cover the pan for a few seconds so that the curd gets the smell of the seasoning.
• Add some chopped cilantro and transfer it into a dish.

                                                     Serve hot with Rice !!!