Kung Pao Chicken

Egg Fried Rice With Vegetables

Tomato Amti (Maharashtrian Style)

Light gravy with subtle flavours...if your looking for a replacement for your regular dal..then give this a try...this Maharashtrian tomato amti is between Tomato Saar and Goan kadvaan...!!

Ingredients:

1/2 cup tomato, finely chopped

1/4 cup onion, finely chopped

1/4 tsp haldi powder

1/2 tsp kashmiri mirch powder

1/2 tsp red chilli powder

1/2 tsp sugar

salt to taste

1 tsp oil

1 1/2 cup water

to be blended into paste:

1/4 cup freshly grated coconut

1 tbsp onion

1/2 tsp coriander seeds

3 cloves of garlic

2 tbsp water

Method:

• Blend together freshly grated coconut, onion, coriander seeds and garlic into a fine paste.
• Heat a kadai, add oil. Add onion and cook on a low medium flame till onion turns pink in colour.
• Add tomato and mix well. Let the tomato cook well.
• Add kashmiri mirch powder, red chilli powder, haldi powder and mix well. let the masala cook for a minute.
• Add the blended coconut paste and mix well and saute for a minute.
• Add water and bring to a boil on medium flame.
• Add sugar and salt and cook till done.
• serve hot with rice!!!!

Tips:

• You can temper this Amti with ghee too.
• You can add few pieces of potato in this Amti, it taste really good.
• You can temper with mustard seeds and curry leaves. but i like the simple version given abroad.
• The coconut paste has to be blended into a very fine paste.
• Increase the amount of tomato if you want a tangy flavour!!!!

Aam Panha (Roasted Style)

This is a refreshing drink which helps beat scorching dry heat...its a fantastic way to keep the heat strokes away...there are various ways to make it...roasting imparts a distinct flavour to this drink......

Ingredients:

1 raw mango

1/4 tsp black salt

1/2 tsp roasted jeera powder

2 1/2 tsp powdered sugar

5 leaves of pudina-crushed into paste

2 cups water

Method:

• Put deep incisions on the raw mango (4 vertical) on 4 sides.
• Place the raw mango in a microwave proof bowl and microwave for 1 minute.
• Let the raw mango rest for a minute or two.
• Place the raw mango on a open flame and let it roast on a medium low flame.
• Once the raw mango is roasted on all the sides, take it off the flame.
• Remove the dark roasted skin of the raw mango.
• Squeeze out the pulp of the raw mango and discard the seed of the raw mango.Strain the pulp.
• To the raw mango pulp add black salt, roasted jeera powder, sugar, salt, pudina and mix well.
• Add water mix well and serve chilled to beat the summer heat!!!!

Tips:

• If you want to have it immediately use chilled water. You could also add ice cubes, but in such a case just reduce adjust the quantity of water.
• You caould also add coriander paste.
• granular sugar or castor sugar could also be used. just adjust the quantity to suite your taste.
• You could also add a packet of readymade jaljeera powder.
• You could vary the amount of spices given above and also add other spices such as black pepper powder, chat masala.

Honey Glazed Chicken

This Chinese main course is a blend of sweet and spicy....play with the quantity to suite your taste!!!! Reduce the quantity of stock and have it as starter....if you are a veggie add your favourite veggies!!!

Ingredients:

250 gms Chicken boneless, bite size pieces

1 spring onion greens, roughly chopped

2 cloves of garlic, finely chopped

1/2 chicken stock cube, mixed in 1 cup of water

2 tsp red chilli flakes

2 tsp honey

1/2 tsp white pepper powder

2 tsp cornstarch

1 tsp soya sauce

1 tbsp oil

1 tsp roasted sesame seeds

salt to taste

oil for deep frying

Method:

• Wash and clean the chicken. Pat dry the chicken.
• Heat oil in a kadai and deep fry the chicken pieces till done. Drain on an absorbent paper.
• In the chicken stock mix soya sauce, white pepper powder, cornstarch and salt.
• Heat a kadai on high heat and add oil. Add garlic and saute. Add the red chilli flakes and saute well. Add the chicken stock blended with other spices. Cook till the sauce thickens.
• Add the fried chicken and mix well.
• Add honey and cook for sometime.
• Turn the flame off and garnish with toasted sesame seeds and spring onion green and serve hot with rice or noodles.

Tips:

• You can also used chicken stock, but somehow i feel stock cubes way convenient.
• In case you are using Indian stock cube you may need to increase the quantity to double. Any imported brand the amount given above will suffice.
• Do not overdo the honey or else it will make the sauce too sweet. Try with 1 tsp and gradually increase to suite your taste.
• you can have this as a dry item too. Decrease the quantity of stock.
• you can increase the amount of chilli flakes for added spice!

Kadhai Paneer

This is one paneer dish which does not require too much of preparation......predominantly tomato flavour with just the right amount of kasoori methi makes this a unique blend of flavours...must try for the paneer lovers!

Ingredients:

1 capsicum, cut lengthwise

1 medium tomato, grated

1 medium sized onion, finely chopped

4 cloves of garlic, crushed

1" ginger, crushed to paste

2 tbsp tomato ketchup

1 tbsp oil

1 tsp kashmiri mirch powder

3/4 tsp coriander powder

1/2 tsp jeera powder

1/2 tsp kassori methi

1/2 tsp sugar

salt to taste

Method:

• Heat oil in a skillet add the onions and saute for a minute. Add ginger and garlic paste and mix well. Cook the onions on a medium low flame till onion turn light brown in colour.
• Add the grated tomato and let it cook on a medium low flame till the tomatoes start leaving oil.
• Add tomato ketchup, capsicum and sugar and mix well. Cover and cook for 2-3 minutes till the capsicum are crisp but done.
• Uncover and add coriander powder, jeera powder, kashmiri mirch powder and mix well.
• Add water as per required and mix well.
• Add salt and the paneer pieces. Cook for 3 minutes.
• Sprinkle kasoori methi and cook for a minute.
• Serve with any Indian bread!!!!

Tips:

• At any stage if the masala gets dry add 1 table spoon of water at a time.
• The consistency of the gravy should such that it coats the paneer pieces. This dish does not have thin gravy.
• When you add grated tomato, you can cook it by covering the skillet.
• You can also use homemade tomato puree or blanched tomato instead of grated tomato.
• When using grated tomato ensure that you do not add the skin of the tomato.
• You can also use readymade tomato puree in such a case you will have to reduce the use of tomato ketchup.
• You can also add yellow and red capsicum along with the green capsicum to give varied colour to the dish.

Kanyachi Bhakri (Onion Bhakri) Goan Style

Ingredients:

1/3 rd cup onion, finely chopped

1/2 cup rawa

3 tbsp fresh coconut grated

1 green chilli, chopped

1 tbsp coriander leaves

1/2 tsp sugar

2 tsp oil

1 tsp ghee

salt to taste

Method:

• Heat a tawa on a medium flame
• In the meanwhile mix rawa, onion, green chilli, coriander leaves, sugar, grated coconut and salt together.
• Add water and mix. Add water so that all the ingredients can be brought together. (do not add too much of water.
• Spread oil in the pan and spread the mixture on the pan with the help of hand.
• Turn the gas on sim, cover the pan and let the bhakri cook on low flame. It will take about 3-5 minutes.
• uncover the tawa and spread ghee on both the sides and turn the bhakri.
• Roast the bhakri on both the sides till golden brown.
• Serve hot with homemade butter!!!!

Tips:

• See that once you add liquid into rawa do not let the mixture rest, immediately put it on the pan to cook.
• In this recipe approximately 1/4 cup of water has been used. this can however vary. Just ensure that the mixture must not have the consistency of batter. water is used just to get the ingredients together.
• don't spread the mixture too thin or too thick.
• you can also use butter to enhance the flavour.

Neerpansachi Bhaaji (Goan Style)

Ingredients:

1 cup neerpanas, cut into 3"

1/4 tsp garam masala

2 tbsp of freshly grated coconut

1 green chilli, slit into 2

1/4 tsp mustard

pinch of hing

1 tsp of oil

salt to taste

Method:

• Heat a skillet on a medium high flame. Add oil. Add mustard seeds and let them crackle.
• Add hing and green chillies and immediately add the cut pieces of neerpanas and mix well.
• Add salt and cover the skillet and cook. Stir occasionally. Add 1 tbsp of water at a time if required.
• Once the neerpanas is almost done add garam masala powder and stir well. Cook till the neerpanas is almost cooked.
• Add the grated coconut and cook for one more minute.
• Serve with rice and dal!!!

Tips:

• you can increase the quantity of the oil if required.
• fry the neerpanas pieces well this will help it retain its shape and not get soggy.
• This is a very light and dry vegetable to be served as an accompaniment.
• you can garnish with coriander if you like, but i prefer without it.
• You can also add green peas to this vegetable.

Kakdi Koshambir (Cucumber Salad) Goan Style

Dry Bhindi with Moist Onion

Ingredients:

100 gms bhindi

1/2 onion grated

3 cloves of garlic crushed

2 tsp oil

1/4 tsp haldi

1/2 tsp jeera powder

1/8 tsp black pepper powder

salt to taste

Method:

• Cut the head of bhindi and keep aside.
• In a pan add 1 tsp of oil and shallow fry the bhindi on a low flame. Add salt and mix. cover the pan and let the bhindi cook on a low flame. stir occasionally.
• Once the bhindi is cooked transfer in a plate and keep aside.
• In the same pan add 1 tsp of oil and add the grated onion and crushed garlic and cook till the onions turn pink in colour and there is no raw smell of the onion.
• Once the onion is cooked add the bhindi and mix well.
• Add salt, jeera powder and haldi powder and mix well.
• Cover the pan and let the bhindi cook with the masala for a minute.
• Uncover the pan and add black pepper powder and mix well.
• Serve hot with roti!!!!

Tips:

• You can also deep fry the bhindi. But this way it taste good aswell.
• you can add 1 slit green chilli if you need.
• keep adding 1 tsp of water at a time when cooking the bhindi.
• don't overcook the bhindi, keep it juicy.

Baigan Paneer

Ingredients:

1 cup brinjol- cut into bite size cube

1/2 cup paneer- cut into bite size cube

2 tsp oil

1 medium onion chopped

1 tomato grated

3 cloves garlic- grated or finely chopped

10 grains of methi seeds
1/4 tsp rai

1 1/2 tbsp tomato ketch up

1/4 tsp haldi powder

1/2 tsp coriander powder

1/2 tsp jeera powder

1/2 tsp kashmiri mirch powder

salt to taste

pinch of dalchini powder

pinch of cardamom powder

1 tsp oil

Method:

1. Heat 2 tsp of oil in a kadai. Add the brinjal pieces and fry them till done. In the same oil fry the paneer pieces. 
2. Heat 1 tsp of oil. Add the mustard seeds and let them crackle. Add the methi seeds. once the methi seeds change colour add the onion. Saute the onion till light brown in colour.
3. Add the grated garlic and saute. Add the grated tomato and saute till the tomatoes are cooked.
4. Add the haldi powder, coriander powder, jeera powder, kashmiri mirch powder and salt and mix.
5. Add the tomato ketch up and mix well.
6. Add the fries brinjal and paneer pieces and mix
7. Sprinkle a pinch of sdalchini powder and cardamom powder and serve hot!

Tips:

• the skin of the brinjal should be peeled.
• you can use 2 tbsp of tomato puree instead of grated tomato.
• see that the methi seeds are not burnt, just when they change colour add the onion, otherwise the methi gives bitter taste to the dish.

Beetroot Salad

Neerpansachi Fodi/Kaap (Goan Style)

Instant Medu Vada

Palak Paneer

Rajasthani Aloo Subji

Upma

Sevaiya Pulav

Aloo Baigan

Mini Sabudana Bhakri

Turai Ki Subzi

Upasachi Val Bhaaji (Goan Style)

Khus Khus Paneer

Ingredients:

100 gms paneer

2 cloves

1" cinamon

1 green elaichi

1 onion, grated

1 tomato, grated

1/2 tsp khuskhus

6 cashew nut

2 tsp cream

1/3 cup milk

1/4 tsp kashmiri mirch powder

1/2 jeera powder

1/2 coriander powder

1 tbsp raisins 
1/2 sugar

salt to taste
1/2 tsp kasoori methi

2 tsp oil for frying

1 tsp oil

Method:

1. Grind the cashew nut and khus khus to a paste. Mix the paste with the milk.
2. Cut the paneer into triangular pieces and shallow fry.
3. Heat 1 tsp of oil in a kadhai. Add the cloves, cinamom and elaichi. 
4. Add the onion paste and saute till the raw smell of the onion is no more.
5. Add the tomato and mix well. Let the tomato cook.
6. Once the tomato is cooked and the oil is released ass the jeera powder, coriander powder and the kashmiri mirch powder. Mix well.
7. Add the salt and sugar and mix well.
8. Turn the gas off and add the milk mixture. Add the cream and mix.
9. Add raisens and paneer and mix
10. Add the kasoori methi and mix well.
11. Put the kadhai on sim and let it cook for a minute.
12. Serve hot!!!

Tips:

•  The khus khus and the cashewnut mixture should be added to the milk. This prevents the milk from cuddling.
• once you fry the panner you can keep the paneer dipped in warm water, this will prevent the paneer from turning chewy.
• Adjust sugar according to your taste. 

Poi Ke Patte Ki Pakoda

Paneer Paratha

Sabudana Khichdi

Upasachi Dal (Ros) (Goan Style)

Banoffee Pie

Anda Bread Pakoda (Egg Bread Fritters)

Pav Bhaji

Paneer with Soya Nuggets in Dry Tomato Gravy

Ingredients:


1 cup paneer

1/3 cup suya nuggets

1 tomato- grated

1/2 onion- grated

1 green chilli slit

1/2 tsp jeera powder

1/2 tsp coriander powder

1/2 tsp haldi

1/2 tsp kashmiri mirch powder

salt to taste

pinch of sugar

pinch of cinnamon powder

1 1/2 tsp + 1 tsp oil


Method:

1. Boil 3 cups of water and add a pinch of salt. Add the soya nuggets and let the nuggets boil. Drain and keep aside
2. Heat 1 1/2 tsp of oil in a kadhai. Add the soya nuggets and fry them. Drain and keep aside. Fry the paneer in the same oil.
3. Heat 1 tsp of oil. Add onion and fry till the onion is cooked. Add the slit green chilli.
4. Add the tomato and cook till the tomato is cooked.
5. add the jeera powder, coriander powder, haldi powder, kashmiri mirch powder and mix well. Add few spoons of water if needed.
6. Add salt and sugar and mix the soga nuggets and paneer pieces well to coat the gravy over it.
7. sprinkle a pinch of cinnamon powder and serve.

Tips:

• Its important to boil to soya nuggets as the procedure will help to take away the strong smell.
• the panner can be soaked in warm water after frying to avoid the paneer from becoming chewy. 

Egg Curry (Maharashtrian Style)

Ingredients:

• 6 eggs boiled, cut into half
• 1 big onion, sliced
• 1 medium tomato, chopped roughly
• 3 tbsp grated dry coconut
• 1 tsp jeera powder
• 1 tsp red chilli powder
• 1 1/2 tsp kashmiri mirch powder
• 4 cloves of garlic
• 1" ginger
• 1 tbsp coriender leaves
• 1/2 tsp garam masala powde
• 3 tbsp oil
• salt to taste

Method:

• Heat 1 tbsp of oil in a skillet on a medium high flame, add the sliced onion and fry till the onions turn light brown in colour.
• Now add the dry coconut, garlic and ginger and fry till the coconut turns brown in colour.
• Add the chopped tomatoes and mix well. Add a little water if required and cover the lid and cook till tomatoes are soft and cooked.
• Add the coriander leaves and fry for a minute. Turn off the flame and keep aside to cool.
• Dry roast the coriander seeds.
• In a mixie blend together the fried onion coconut mixture and coriander seeds to a smooth paste (Add water if required).
• Heat 2 tbsp of oil in a skillet and add the onion coconut paste. and fry well.
• Add the red chilli powder, jeera powder, kashmiri mirch powder and mix well. Cover with a lid and cook. Stir occasionally.
• Once the paste is cooked well add water, salt and garam masala powder and mix well.
• Place the boiled egg in the gravy. Cover with the lid and let it cook for 5 mins.
• Serve hot with paratha.

Tips:

• You can either hard boil or soft boil the eggs as per your wish.
• If you want the gravy to be spicier then while grinding the onions add 4 soaked red chillies.
• Garam masala gives a very nice flavour and taste. If you wish you can also add goda masala instead of garam masala.
• You can garnish with coriander leaves but somehow I don't prefer it.
• the cosistency of the gravy can be adjusted as per your taste.
• If you want to serve this gravy with rice you can keep the gravy to slightly watery consistency.
• whenever you add water into a gravy, add luke warm or hot water. This helps to retain the taste and flavour of a dish.
• You can add coriander powder instead of freshly ground coriander. Just increase the quantity of coriander powder by 1/4-1/2 tsp as freshly ground coriander has strong flavour.
• You can substitute the eggs with any other vegetables/paneer etc as per your choice.
• Once I added peas along with the egg...it actually did not taste bad...u can give it a try!

Vegetable Stew (Kerala Style)

Ingredients:

1 1/2 cup vegetables (french beans, carrot, potato, green peas,corn)

1 tetra pack of coconut milk

4-5 curry leaves

3 green cardamom

3 black pepper corn

3 cloves

1" cinnamon stick

1 tbsp ginger garlic paste

1 green chilli

1 tsp corn flour

1/4 tsp sugar

1 tsp of oil

1 cup water

salt to taste

Method:

• Mix All the vegetables and add into a microwave proof dish. Add salt and sprinkle 1/2 tsp of water. Microwave covered for 4 minutes.
• Heat a skillet and add oil. Add green cardamoms, black peppercorns, cloves and cinnamon stick. Add onions and stir well. Add ginger garlic paste and stir well. Cook the onions on flame. The colour should not change.
• Add the microwaved vegetables and mix well. Add the green chillies and curry leaves and mix well.
• Add the Coconut milk and mix well on low flame.
• Mix cornflour in 1/2 cup of water and add to the vegetable.
• bring to boil.
• Add salt and sugar and mix well.
• Serve hot with malabari paratha!!!

Tips:

• You add any veggies that you like.
• Addition of corn flour gives a good thickness and binding to the gravy you can avoid it too.
• you may cook the veggies in the coconut milk, however in such a case you must use the second milk of coconut to cook the veggies and then add the thick or first milk.
• You can use fresh cocnut milk too.
• Anything between 2-4 minutes is normally good enough to cook the veggies in the microwave.
• the colour of this gravy is white hence ensure that the colour of the onion is not changed when its cooking.
• You can add white pepper powder to increase the spice content.

Mushroom Paneer Biryani

Fried Modak

Green Coconut Chutney

Green Peas Jeera Rice

Cucumber Raita

Ingredients:

1 cup curd

2/3 cup grated cucumber

salt to taste

1/4 tsp roasted jeera powder

pinch of black salt

pinch of black pepper powder

Method:

• Peel the cucumber and grate it.
• Whisk the curd and add salt, black salt, black pepper powder and roasted jeera powder. Mix well.
• Add the grated cucumber and serve immediately.

Tips:

• Try not to grate the cucumber too thick.
• After adding the cucumber serve immediately. Incase, you have to serve it after sometime, then grate the cucumber and keep it aside for sometime. Mix cucumber just before serving.
• You can also add peanut powder, it gives a distinct and nice taste.
• You could also add red chilli powder or finely chopped green chillies too.

Baked Vegetables with Crispy Crust

Narali Bhat (Coconut Rice)

Rasam

Pasta in Red Pepper Sauce

Upvasache Poha

Misal Pav

Sandesh

Amti (Maharashtrian Dal)

Patta Gobi Matar