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CHICKEN MASALA
Chicken 1 lb
Yogurt 3 tbsp
Onion 1
Turmeric 1 tsp
Garlic paste 2 tsp
Ginger paste 2 tsp
Chili powder 3 tsp
Coriander powder 2 tsp
Sesame oil 1/4 cup
Salt
Cut chicken into pieces and marinate with curd and salt and keep aside for an hour.
Heat oil and fry finely chopped onion until it becomes golden brown.
Then add ginger and garlic paste and fry until the aroma comes out.
Then add chili powder and coriander mixed in 4 tbsp water. Stir well until the oil comes out clear.
Now add the chicken and sufficient water to make good sauce.
Cover and let cook on gentle heat till chicken is done.
CHICKEN KABAB
Boneless chicken 1lb
Yogurt 1/4 cup
Onion 1
Garam masala 2 tsp (curry powder)
Chili powder 2 tsp
Oil
Salt
Take a bowl and mix yogurt, chili powder, garam masala, finely chopped onion, oil and salt.
Cut the boneless chicken into very fine cubes, and marinade it with the mixture for about 3-4 hours.
Heat the pan, make the chicken into small disc shape, and put it on the pan and it will cook till it turns golden red.
CHICKEN TIKKA
Chicken 1 lb
Yogurt 1/4 cup
Ginger paste 2 tsp
Garlic paste 2 tsp
Chili powder 1 tbsp
Lemon juice 1 tbsp
Oil 2 tbsp
Pepper powder 1 tsp
Salt
Skin & bone the chicken. Cut into 4 parts. Prick it well with a fork or a sharp knife.
Mix yogurt, ginger, garlic, chili powder, salt ,pepper and oil in a bowl.
Place chicken into marinade for 2 hours.
Thread chicken pieces onto skewers.
Brush with olive oil and place on grill for 6 minutes or more on each side.
BISIBELAH BATH
Rice 1 cup
Toor dal 1/2 cup
Turmeric powder 1/4 tsp
Red chili 5
Peppercorns 1 tsp
Coriander seeds 3 tsp
Cloves 3
Cardamom 2
Tamarind juice 8 tsp
Ghee 1/2 cup (melted butter)
Cinnamon stick small piece
Onion 1
Carrots 2
Peas 1/4 cup
Green beans 1/4 cup
Salt
Curry leaves
Oil
Wash and clean the vegetables and cut into small pieces.
Cook rice and toor dal together with turmeric in 5 cups water and mash it well and keep it aside.
Fry red chilies, pepper corns, coriander seeds, cloves, cinnamon stick, and cardamom in ghee and grind this mixture.
Heat the pan with the oil and add chopped onion and fry until onion turn light brown, add chopped vegetables and let fry for sometime.
Now add salt, turmeric, and the ground masala, add tamarind juice, 1/2 cup of water and mix everything well. Let it cook until vegetables are cooked.
Now add mashed rice/toor dal mixture and keep stirring until everything mixes well and add ghee.
Garnish with the coriander leaves.
VENPONGAL
Rice 1 cup
Moong dal 1/4 cup
Green chili 3
Ginger 1/4 inch
Ghee 3 tbsp
Cashews 12
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Black pepper 2 tsp
Asafoetida a pinch
Milk 1 cup
Water 3 cup
Salt
Roast the cashews in the ghee until it becomes golden color.
Wash and clean the rice and moong dal.
Heat the cooker with the oil and add mustard seeds, cumin seeds and whole black pepper and curry leaves.
Fry all these until it pops up. Then add the green chili and a pinch of asafoetida in a medium heat.
Now add the rice, moong dal and into it and fry for a while and then add the milk, water and salt. Cook the rice in the cooker for 10 min.
Add the ghee roasted cashews into the cooked dal-rice and mix well.
RAISIN BREAD PUDDING
Raisin bread 4 bread slices
milk 1 cup
large eggs 2
cardamom 8 (powdered)
sugar 1/2 cup
Butter 5 tsp
Preheat oven to 350 degrees F.
Cut raisin bread into small pieces.
In a mixing bowl, combine butter, milk, eggs, sugar and powdered cardamom. Beat until well mixed and keep it aside.
Take 8 inch square baking pan and apply butter uniformly inside.
Arrange the bread cubes and pour the mix over bread, and lightly pushdown with a fork until bread is covered and soaking up the egg mixture. Let it stand for 5 minutes.
Bake this in oven uncovered for 50 minutes, or until knife inserted in center comes out clean.
Cut into pieces and this can be served warm or cold.
Raisin bread can be replaced with white bread and raisins separately.
Nuts can be added for taste.
RAVA KESARI
Rava(sooji) 1 cup
Sugar 1 cup
Cashews 15
Cardamom 5
Ghee 8 tsp
Water 3 cup
Kesari powder a pinch
Roast the cashews in ghee until it becomes golden brown.
Heat the pan and fry rava for 3 min, and keep it aside.
Heat the another pan with water. When it boils add rava and stir well.
After 3 min rava is cooked well then add sugar, roasted cashews, grounded cardamom, a pinch of kesari powder and mix well.
Cook until it becomes paste.
SAKARAI PONGAL
Rice 1 cup (raw rice)
Moong dal 1/4 cup
Jaggery 2 1/2 cup
Milk 2 cups
Cashews 25
Raisins 1/4 cup
Cardamom 4
Ghee or Butter 1/2 cup
Roast the cashews in Melted butter until it becomes golden brown and keep it aside.
Roast moong dal in a pan till the aroma comes out.
Cook rice and moong dal together with milk and 3 cups of water until the rice and dal is cooked well.
Melt jaggery by boiling it in little water and mix this with the cooked rice.
Add ghee and roasted cashews and raisins and powdered cardamom and keep stirring until everything blends well.
Tandoori Chicken
2 pounds chicken, skinned and quartered
2 tbsps lemon juice
1 tsp salt
4 tsps ground allspice
2 tbsps plain yogurt
2 tbsps lemon juice
2 tbsps vegetable oil
2 tbsps distilled white vinegar
Make cuts in the chicken flesh, almost to the bone. Pour 2 tbsps of the lemon juice over the chicken and rub in the salt.
Combine the tandoori spice, yogurt, 2 tbsps lemon juice, oil and the vinegar. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 13×9 inch pan, cover with foil and refrigerate overnight, turning occasionally.
Preheat oven to 350 degrees F (175 degrees C).
Bake covered chicken at 350 degrees F (175 degrees C) for 1 hour. Remove foil the last 15 minutes of baking.
Vegetable Samosa
1 tbsp vegetable oil
1/2 cup chopped onion
3 (19 ounce) cans garbanzo beans, drained
2 tbsps curry paste
1/2 cup apple juice
3 sheets frozen puff pastry, thawed
1/4 cup all-purpose flour for dusting
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium-high heat. Saute onion until browned, about 5 minutes. Reduce heat and add garbanzo beans. Mix curry paste with apple juice until smooth, then add to skillet. Simmer mixture 10 minutes, stirring occasionally and adding more apple juice or water as needed to keep mixture moist.
Cut each sheet of pastry into 3 equal-size rectangles, then cut each rectangle in half. Dust a clean, flat surface lightly with flour, and roll each piece of pastry until it is double in size. Dust pastry with flour as needed, to prevent it from sticking to rolling pin. Spoon an equal amount of filling into center of each pastry square. Fold in half and press edges to seal. Place on nonstick baking sheets.
Bake in preheated oven for 25 minutes, until golden brown.
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