Butter Chicken

Indian butter chicken is slightly sweet and sour. Restaurant style Indian butter chicken has tomato and cashewnut based gravy garnished with butter and cream.

INGREDIENTS:

• 300 gms Chicken breast boneless
• Marinate:
• 1 -2 tsp hung thick curd
• 1 tsp salt
• 1/2 tsp red chilli powder
• 1 tsp tandoori masala
• 1/4 tsp tandoori color
• Curry
• 2 tblsp Butter
• 2 tsp garlic paste
• 1 green chilly sliced
• 1/2 tsp Cumin powder
• 1/2 tsp Red chilly powder
• 1 tsp Salt
• 6 or 1/2 kg Tomato
• 10 Cashewnuts
• 1 Big tblsp Tomato Ketchup
• 1/2 tsp Sugar
• 1/4 cup Water
• 1/2 cup milk
• 2 tblsp Cream
• 1/4 tsp garam masala
• 1 tsp fenugreek crushed
• Finely chopped coriander leaves
• Butter Chicken Indian

METHOD:

1. In a bowl take all the ingredients under the marinate head and the chicken pieces.The chicken pieces should be 1" inch in size. Mix well and keep aside for atleast 2 - 3 hrs
2. Blanch, peel and puree the tomatoes. Keep aside.
3. Soak the cashewnuts for 2 - 3 hrs in hot water and then strain and grind the cashewnuts into a fine paste.
4. For the curry heat the pan and add butter and immediately add the garlic paste.
5. Now add the sliced green chilly. Also add cumin powder, red chilly powder and salt. Add 1 tblsp water and mix well.
6. Add the tomato puree and cook till the gravy leaves the side.
7. Lower the flame and add the cashewnut paste and stir constantly.
8. Now add the tomato ketchup, sugar and 1/4 cup water.
9. Meanwhile in a separate pan shallow fry the marinated chicken pieces for 4 - 5 minutes. If overcooked then the chicken will get hard and stiff. Keep aside.
10. Once the gravy comes to a boil add the chicken pieces. And cook for a minute.
11. Now lower the flame add the milk and stir well. Cook for another minute and then add the cream. Mix well
12. Now add the garam masala and crushed fenugreek leaves. Mix well.
13. Transfer the chicken to a serving bowl and garnish with chopped coriander leaves, crushed fenugreek leaves and swirls of cream.
14. Restaurant style Indian butter chicken is ready to be served with naan or tandoori roti. Authentic butter chicken is a very high calorie dish yet very very tasty. So dig in

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Aloo Tikki

       In north india, aloo tikki is usually served with chole (spicy chickpea curry), garnished with onions, a sweet tamarind-jaggery chutney and hot green chutney made from green chillies and coriander. the aloo tikkis of north india are usually stuffed with a spiced filling of peas & paneer or chana dal. this recipe does not have any stuffing.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 3 medium sized potatoes, 300 grams
• ½ tsp kashmiri red chilli powder or 1 to 2 green chilies, finely chopped
• ½ tsp coriander powder/dhania powder
• ½ tsp cumin powder/jeera
• ¼ tsp dry ginger powder/saunth or ¼ tsp minced ginger
• ¼ tsp chaat masala powder
• 1.5 to 2 tbsp corn starch or rice flour or arrowroot flour, or add as required
• 2 to 3 tsp chopped coriander leaves/dhania
• 2 tbsp oil for frying the tikkis or as required
• salt as required

METHOD:

1. first rinse and then steam or pressure cook the potatoes till they are falling apart. they have to thoroughly cooked. once they are cooked, drain them completely, if you have used a pressure cooker or a pot for cooking the potatoes.
2. now grate the potaoes. i find it easier to grate the potatoes and then mash them.
3. however, you can also chop them and mash with a potato masher. let the grated or mashed potatoes cool completely.
4. add the spice powders, salt, corn starch and coriander leaves.
5. just mix everything very well.
6. divide the mixture into small or medium shaped patties. you can apply some oil on your palms when making the patties or tikkis.
7. heat oil till its medium hot in a tava or a shallow frying pan. gently place the aloo tikkis and pan fry them.
8. when one side of tikki becomes golden and crisp, turn over and fry the other side of tikki.
9. gently flip for a couple of times till the aloo tikkis are golden and crisp evenly.
10. once done, then drain the aloo tikkis on paper towels to remove excess oil.

Note:  serve aloo tikki plain with coriander chutney & tamarind chutney. you can also serve them with a sweet yogurt raita or make wraps or rolls with them.

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Capsicum Masala Curry

Capsicum masala curry is a very famous Andhra delicacy. What makes it different from the regular shimla mirch curry is the paste made of roasted peanut, coriander, sesame seeds and dry coconut. Capsicum masala curry is easy to make.

INGREDIENTS:

• 2 big capsicums (cut into lengthwise) 
• 2 onions (grated) 
• 2 tsp ginger garlic paste
• 2 green chilies (finely chopped) 
• 2 tbsp tomato puree
• 1 tbsp sesame seeds 
• 1/2tbsp peanuts
• 1/2 tbsp coconut powder
• 1 tsp roasted coriander powder
• 1 tsp roasted cumin powder
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1/2 tsp mustard seeds
• 1 tsp fenugreek seeds
• Few curry leaves
• 1 tsp sugar
• 1 tsp fresh lemon juice
• 3 tbsp oil
• Salt to taste
• 1 tsp finely chopped coriander leaves

METHOD:

1. Dry roast peanuts, coriander, sesame seeds and dry coconut. Grind them into a fine paste and keep separate.
2. In a pan heat the oil and stir fry the capsicum pieces for 2 -3 minutes. The capsicum should not lose its crunch. Take out and keep separate.
3. Now in the remaining oil add mustard seeds, fenugreek seeds and curry leaves. When mustard seeds starts to splutter add grated onion, chopped green chilies and ginger garlic paste.
4. Sauté for some time add turmeric powder, roasted cumin powder and red chili powder.
5. Fry the masala and then add peanut sesame paste. Sauté it again with the continuous stirring until the oil separates from it.
6. Now add tomato puree, salt, and sugar. Cook for 5 minutes and then add garam masala and 1/2 cup of water. Cook till the gravy thicken.
7. Then add the lemon juice and the stir fried capsicum. Cook for another minute or two and then dish out.
8. Garnish it with the coriander leaves. Serve hot with chapatti.

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Chinese Chilli Chicken

Here is an easy chilly chicken recipe. Chinese chilli chicken is made of boneless chicken pieces deep fried and served in a chinese gravy.

INGREDIENTS:

• 500 -600 gms Boneless Chicken 
• 2 tbsp Soya Sauce 
• 1 Egg 
• 2 tbsp Corn Flour/Corn Starch
• 5-6 Chopped Green Chilies
• 2 Green Onion Chopped
• 1 tsp Garlic Paste 
• Salt to taste 
• 1/2 tsp White Pepper Powder
• 1 tsp Sugar 
• A pinch of ajinomoto
• 2 cups chicken Broth/ Water 
• 1 tbsp Oil 
• Oil to fry

METHOD:

1. Cut the boneless chicken pieces into1 " cubes.
2. Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
3. Heat oil and deep fry the marinated chicken pieces till golden brown.
4. Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
5. Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
6. Add fried chicken pieces to it and cook for few minutes.
7. Dissolve the remaining corn flour in 1/2 cup water and add to the gravy stirring constantly to avoid lumps.
8. Cook for 2-3 minutes.
9. Serve chinese chili chicken hot garnished with chopped green onion tops.
10. Chinese chili chicken goes well with steamed / boiled rice.

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Butter Bun

BUTTER BUN is a very famous street food in madurai.. Its really tastier evening snack to eat.. Lets c how to do dis....

INGREDIENTS

• Sweet Bun – 1
• Sugar – 1/4 cup
• Unsalted butter – 25 gms

PREPARATION:

1. 
   
2. Take the bun make a small slit in the middle of the bun horizontally.
3. Apply 2 tbs of butter to the slit and add sugar.
4. Heat a tawa and add few butter.Once the butter starts to melt put the bun on the tawa and cook it on both the sides.
5. Once the bun is cooked well on the both the sides add few butter on the top of the butter and sprinkle sugar to it.
6. Yummy and mouth watering butter bun is ready to eat 

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Kari Dosai

Seriously i have never tasted madurai kari dosa before, but i have seen making them and heard about them. I wanted to make this ever since, finally i made them and it tasted really really good..

INGREDIENTS:

• Dosa Batter as needed (Recipe here)
• Eggs - 4
• Salt to taste
• Pepper to taste
• Coriander leaves a handful finely chopped
• Oil for making dosa

For Stuffing:

• Mutton Kheema - 250 grams
• Oil - 2 tblspn
• Onion - 1 large chopped finely
• Green Chillies - 2 chopped finely
• Curry leaves - 1 sprig
• Tomato - 1 large chopped finely
• Ginger Garlic Paste - 1 tblspn
• Chilli Powder - 1 tsp
• Coriander Powder / Malli Podi - 1 tblspn
• Turmeric Powder / Manjal Podi - 1 tsp
• Garam Masala Powder - 1 tblspn
• Pepper Powder - 1 tsp
• Coriander Leaves a handful chopped finely

METHOD:

1. Heat oil in a pressure cooker, add in onions, chillies and curry leaves. Add little salt and cook for 2 to 3 mins.
2. Add in ginger garlic paste and saute for a min.
3. Add in spice powders, mix well. Now add in tomatoes and cook for 5 mins.
4. Now add in kheema and saute for 5 mins.
5. Cover and cook for 3 whistle. Simmer for 5 mins, turn off the heat and let the steam escape all by itself.
6. Now open the cooker, pout the kheema in a pan,fry this on high heat till it gets dry, add in pepper powder and coriander leaves. Mix well Kheema is done.
7. Crack egg in a bowl, season with salt and pepper. Whip till mixed.
8. Heat a tawa, pour small dosa, spoon some egg mix over it, drizzle oil over it and top with kheema and coriander leaves.  Cook till bottom crisp up.
9. Flip over and cook for a min.

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Veg Chowmein

Indian Chowmein is very different and delicious from any other noodle forms that you are aware of. Here is a easy recipe of vegetable chowmein Indian style.

INGREDIENTS:

• 1 Packet Noodles
• 1 Onion Sliced 
• 1 Capsicum Sliced 
• 1 Cabbage Shredded 
• 1 Carrot Sliced 
• 1/2 cup Beans Chopped 
• 2 tbsp Soya Sauce 
• 1 tbsp Vinegar 
• 1 tbsp Chili Sauce 
• Salt to taste 
• 1/4 tsp Pepper Powder
• 2 tbsp Oil

METHOD:

1. Boil Noodles in enough water.
2. Take care do not overcook.
3. Strain Noodles through cold water 2-3 times and drain water and set aside, add few drops of oil to the noodles to avoid sticking.
4. Heat oil in a wok and add sliced onions and stir fry for 20-30 seconds, add all other vegetables and stir fry for 2 minutes.
5. Add salt and pepper and mix well. Now add boiled noodles and mix well (take care that noodles don't break) .
6. Add vinegar, chili sauce and soya sauce and stir fry for a minute.
7. Serve the vegetable chowmein hot.

Note : According to taste vinegar, soya sauce and chili sauce can be increased or decreased.

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Kasi Halwa

Kasi halwa is a traditional south indian dessert.. In all marraige functions dey used to serve dis.. It taste really good with fried nuts as a toppigns.. Lets c how to do dis in home easily..

Ingredients:

• 2 cup white pumpkin (kadhu) (grated)
• 4 green cardamoms
• 1 cup pure ghee
• 12 cashewnuts
• 1 1/2 cup sugar (cheeni)
• 1 cup milk
• saffron (kesar) a few strands
• a pinch camphor (edible)

METHOD:

1. Peel, deseed and cut the pumpkin into very small cubes.
2. Grind the cardamom with the 1 tablespoon sugar to a fine powder, sieve and keep aside. Heat 2 tablespoons of ghee and fry cashewnuts to golden brown and keep aside.
3. Boil the remaining sugar with ¾th cup water and make syrup of one-thread consistency.
4. Heat 4 tablespoons of ghee and sauté the pumpkin for a few minutes, add the saffron and the milk.
5. Simmer over low heat till the pumpkin is fully cooked and the milk is absorbed totally. Stir and mash the pumpkin lightly with a wooden spatula while cooking.
6. Add the syrup slowly to the pulp and continue stirring and cooking. Add the ghee little by little till it is completely absorbed.
7. Sprinkle the cardamom powder and the camphor. Add the fried cashewnuts and continue cooking till the halwa starts leaving the sides of the vessel.

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Vada Pav

vada pav is one of the most humble street food of mumbai, yet it is tasty and delicious. it basically has batata vada which is sandwiched between two slices of a pav, along with sweet chutney and green chutney

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for spiced potato stuffing:

• 350 grams potatoes, 2 medium to large sized potatoes
• 6 to 7 garlic/lahsun + 1 to 2 green chillies/hari mirch, crushed in a mortar-pestle
• ½ tsp mustard seeds/rai
• a pinch of asafoetida/hing
• ? tsp turmeric powder/haldi
• 7 to 8 curry leaves/kadi patta
• 1 tbsp chopped coriander leaves/dhania patta
• salt as required

for batter:

• 1 to 1.25 cup besan/gram flour
• a pinch of asafoetida/hing
• ? tsp turmeric powder/haldi
• a pinch of baking soda (optional)
• ½ cup water or as required
• salt as required

for green chutney:

• 
  
• 1 cup coriander leaves/dhania patta
• 1 to 2 garlic/lahsun
• 2 to 3 drops of lemon juice
• 2 to 3 green chillies/hari mirch
• salt as required

for saunth chutney:

• ½ cup seedless tamarind/imli, tightly packed
• 1 and ¾ cups water
• ½ tsp cumin seeds/jeera
• ½ tsp ginger powder/saunth powder
• a pinch of asafoetida/hing
• ¼ tsp red chili powder/lal mirch powder
• 7 to 8 tbsp jaggery/gur or as required - adjust as per your taste
• 1 tsp oil
• rock salt or black salt as required

other ingredients:

• 2 tbsp dry red chutney (optional)
• 7 to 8 pav/bread buns
• 3 to 4 fried green chilies mixed with some salt (optional)
• also check the following recipe:
• green chutney
• sweet tamarind chutney
• whole wheat pavs
• bombay pav

INSTRUCTIONS

preparing green chutney:

grind all the green chutney ingredients with little water till smooth. avoid making a watery chutney.

preparing saunth chutney:

1. soak tamarind in hot water for 30 to 40 minutes.
2. with your hands, squeeze the pulp from the tamarind in the same bowl or pan.
3. strain the pulp and keep aside.
4. heat oil in a small pan.
5. lower the flame & add cumin seeds and let them crackle.
6. add ginger powder, red chili powder, asafoetida.
7. stir and add the strained tamarind pulp. cook for 2-3 mins.
8. add the jaggery and salt and cook for 4-5 mins more.
9. the mixture would thicken. let the saunth chutney mixture cool.
10. when cooled, store the saunth chutney in an air-tight dry jar or container. refrigerate and serve the saunth chutney whenever required with chaat or snacks.

preparing the batata vadas:

1. boil 2 large potatoes, about 350 grams till they are completely cooked. peel and then mash them with a fork in a bowl.
2. heat 2 to 3 tsp oil in a small pan. add ½ tsp mustard seeds and crackle them. then add 7 to 8 curry leaves and asafoetida. stir and saute for about 5 seconds.
3. then add 6 to 7 garlic and 1 to 2 green chilies, which have been crushed in a mortar-pestle. add ? tsp turmeric powder. stir till the raw aroma of garlic goes away.
4. pour this tempering in the mashed potatoes.
5. add 1 to 2 tbsp chopped coriander leaves. also add salt.
6. mix everything well and then make small to medium balls from the mashed potato mixture. flatten these balls a bit. cover and keep aside.
7. in another bowl, make a smooth batter from 1 to 1.25 cups besan/gram flour, ? tsp turmeric powder, a pinch of asafoetida, a pinch of baking soda (optional), salt and ½ cup water. the batter should not be too thick or thin. if the batter becomes thin, add 1 or 2 tbsp of gram flour. if the batter becomes thick, then add 1 or 2 tbsp water. keep aside.
8. in a kadai or pan, heat oil for deep frying.
9. dip the slightly flattened potato balls in the batter and coat it evenly with the batter.
10. gently drop these batter coated potato balls in medium hot oil.
11. depending on the size of the kadai or pan, you can add more or less of the vadas while frying.
12. deep fry these batata vadas till golden evenly.
13. drain them on kitchen paper towels. make all batata vadas this way and keep aside.
14. when they are still hot or warm, you need to serve them. take all the chutneys and pav on your work surface.

assembling vada pav:

1. slice the pav without breaking it into two parts and keep aside. if you don't have sweet chutney, then just make the vada pav with green chutney.
2. spread both the green chutney and sweet chutney on the sliced pav. you can also spread green chutney on one side and sweet chutney on the other side.
3. sprinkle the dry garlic chutney. this is optional and if you don't have you can skip it.
4. place the hot batata vada sandwiched in the bread slices.
5. serve vada pav immediately or else.

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Bread potato Roll

Bread potato roll is a favourite snack for everyone. The hot and crispy bread potato roll is served with the tamarind chutney.. And this can be made easily in home..

Ingredients:

• 4 bread slices, (bread should be firm)
• 2 medium size potatoes boiled peeled and mashed (this will make about 1-1/4 cup mashed potatoe)
• 1/4 cup green peas, boiled
• 1 teaspoon oil
• 1/4 teaspoon cumin seeds (jeera)
• 1/2 teaspoon salt
• 1/8 teaspoon red chili powder
• 1/2 teaspoon mango powder (amchoor)
• 1 tablespoon Cilantro (hara dhania), finely chopped
• 1 green chili (hari mirch) minced; adjust to taste
• 1 teaspoon ginger (adrak),finely chopped
• Oil to fry

Method:

1. Heat the oil in a frying pan and add the cumin seed. When the cumin seed starts to crack, add green peas, green chili, and ginger, and stir for a few seconds.
2. Add the potatoes and all the spices (chili powder, mango powder, salt, cilantro) and stir-fry for a minute. Turn off the heat.
3. Taste the mixture; it should be a little spicier than you like, as it will taste milder inside the bread. Set aside
4. Trim the edges of the bread slices and cut them into two pieces. Set aside.
5. Roll 1½ tablespoons of the mixture at a time into an oval shape. Make twelve rolls. (The size of the potato rolls will depend on the size of the bread).
6. Fill a small bowl with water to wet the bread. Dip one side of a slice of the bread lightly in the water. Place the slice between your palms and press, squeezing out the excess water. This makes the bread
7. moist.
8. Place the filling in the center of this bread and mold the bread to completely cover it all around, giving an oval shape. Repeat to make all the rolls. Before frying, let them sit for about five minutes. (This
9. will evaporate some of the water from the bread so that it absorbs less oil while frying; also making the bread rolls crisper).
10. Heat the oil in a frying pan on medium high heat. Drop the rolls slowly into it, taking care not to overlap them.
11. Fry the bread rolls until they are golden brown, turning occasionally. This should take about two to three minutes. Take them out over a paper towel.
12. Serve them hot with hari cilantro chutney and tamarind sweet and sour chutney.

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Kadaai paneer

Kadai Paneer is a great main dish for any special occasion. Paneer and colorful bell peppers are sauteed in spicy tomato gravy.

Ingredients:

• 1/2 pound paneer
• 1 medium red bell pepper (shimla mirch, capsicum)
• 1 medium green bell pepper (shimla mirch, capsicum)
• 3 tablespoons oil
• 3 medium tomatoes
• About 1/4 inch piece of ginger
• 1 green chili
• Pinch of asafetida (hing)
• 1 teaspoon cumin seed (jeera)
• 1 and 1/2 tablespoons coriander powder (dhania)
• 1/2 teaspoon turmeric (haldi)
• 1/2 teaspoon cayenne pepper
• 2 tablespoons chopped fenugreek leaves (methi) or dry fenugreek leaves (kastoori methi)
• 3/4 teaspoon salt, adjust to taste

Method:

1. Cut paneer and bell peppers into ½ inch cubes.
2. Blend the tomatoes, ginger, and green chili to make a puree.
3. Heat the oil in frying pan on medium heat and stir fry paneer for about 2 minutes – take them out before paneer starts changing color.
4. Next stir-fry bell pepper until they are tender. Do not over cook the bell pepper. Take them out and drain on a paper towel.
5. Using the same frying pan, Test the oil by adding one cumin seed to the oil; if seed cracks right away oil is ready.
6. Add the asafetida and cumin seeds.
7. After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, fenugreek leaves and cayenne pepper.
8. Cook for about 4 minutes on medium heat.
9. Tomato mixture will reduce to about half in volume.
10. Add about 2 spoons of water, and the salt.
11. Wait till gravy comes to boil add paneer and bell pepper and let it simmer for about five minutes on low medium heat.
12. Now it is ready to serve.

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Rava or Sooji Uttappam

Rava or sooji uttappam is a very tasty and quick dish to be made in home easily. Its same like the normal dosa which is very famous in south india... And here we see how to make dis in home easily..

Ingredients (measuring cup used, 1 cup = 250 ml)

main ingredients:

• ½ cup fine variety of rava or sooji, 100 grams
• ½ cup water
• 3 tsp lemon juice
• ¼ tsp baking soda or ? tsp eno (fruit salt)
• salt as per taste
• oil or ghee for greasing the pan & drizzling

optional ingredients:

• 1 small onion, chopped or 5 to 6 pearl onions, thinly sliced
• 1 small tomato, chopped
• 1 green chili, finely chopped

Method:

1. mix the rava and water in a bowl.
2. keep the batter to rest for 30 minutes.
3. meanwhile when the batter is resting, you can slice or chop the onions, tomatoes and green chilies.
4. mix the chopped veggies and keep aside.
5. after 30 minutes, stir the batter again.
6. then add 3 tsp lemon juice, salt and ¼ tsp baking soda or ? tsp eno (fruit salt).
7. stir and mix very well.
8. heat a tawa or griddle and spread some oil. you can also use a non stick pan.
9. take the batter in a large serving spoon.
10. pour the batter and spread it gently. don't spread too much.
11. when the batter is still raw from the top, add the onions-tomatoes-green chilies mix. gently press the onions-tomatoes with the spatula, so that they stick to the batter.
12. drizzle some oil on the sides and the top.
13. when the base is cooked and lightly browned, flip gently.
14. cook till the onions and tomatoes are light golden or golden.
15. flip and serve hot. if you want you can flip a couple of times too for even cooking.
16. for making plain rava uttapam, cook the uttapams without any toppings.
17. serve rava uttapam with coconut chutney or coriander chutney. they also go well with tomato ketchup.

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Noodles (Restaurant style)

Noodles is a all time favourite food for everyone. And now a days instant noodles has become the daily breakfast for all the office goers..And here we see how to do quick instant noodles with the healthy home made noodles.

Ingredients (measuring cup used, 1 cup = 250 ml)

• 150 grams noodles or 5 cups cooked noodles or 2 noodle packets each of 75 grams
• 3.5 to 4 cups water
• 3 tbsp regular sesame oil or toasted sesame oil
• 2 to 3 dry red chilies, broken and deseeded
• ? cup spring onion whites, chopped or ? cup finely chopped onions
• 1 tbsp finely chopped garlic, 5 to 6 large garlic, finely chopped
• 2 tsp finely chopped celery (optional)
• 1 tbsp soy sauce or add as required
• 2 tsp red chili sauce or red chili paste or add as required
• 1 tsp rice vinegar or rice wine or ½ tsp white vinegar
• ¼ to ½ tsp sugar, add as required and per taste (optional)
• 2 to 3 tbsp chopped spring onion greens
• salt as required

Method:

cooking noodles:

1. In a pan or wok heat 3.5 to 4 cups water.
2. When the water comes to a boil, add 150 grams noodles.
3. Cook the noodles as per the instructions on the pack or till they are completely cooked.
4. Drain them in a colander and rinse with water. rinsing with water stops the cooking process. strain them well and keep aside.
5. When the noodles are cooking, you can prep the other ingredients - finely chop 5 to 6 large garlic and 1 medium spring onion, and a small tiny piece of celery. also break the chilies and remove the seeds. keep aside.

stir frying noodles:

1. Heat 3 tbsp toasted sesame oil in a wok or kadai. keep the flame to medium and add 1 tbsp finely chopped garlic and the dry red chilies. stir fry for a few seconds. no need to brown the garlic.
2. Then add the chopped spring onions and chopped celery. celery is optional and if you do not have it, then skip.
3. Stir fry on a medium flame till the onions turn translucent.
4. Then add the sauces one by one - 1 tbsp soy sauce and 2 tsp red chili sauce or red chili paste or add as required. also add 1 tsp rice vinegar or rice wine or ½ tsp white vinegar. stir well.
5. Add salt and ¼ to ½ tsp sugar. add less salt as the sauce already have salt in them. stir again. then add the noodles.
6. On a medium flame, mix and stir so that the sauce coats the noodles very well. do a taste test. add more salt or the sauces as required. you decrease or increase the quantity of the sauces as per your taste. you can also add black pepper or white pepper. switch off the flame.
7. Finally add the spring onions greens.
8. Mix and serve chilli garlic noodles accompanied with veg manchurian, mushroom manchurian, cauliflower manchurian or sweet and sour vegetable. while serving you can also sprinkle some red chili flakes on the noodles

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Veg Pulao (Restaurant style)

This is the famous food in south india.. Its made of very hygienic vegetables.. and can be made very easily in home within few minutes..Lets c how to make dis in home with easily available vegetables..

INGREDIENTS:

• Basmati Rice - 1/2 cup
• Big Onion - 1 small sized finely chopped
• Ginger Garlic Paste - 1 tsp 
• Mixed Vegetables - 1/2 cup
• Water - 3 cups
• Roasted Jeera Powder - 1/8 tsp 
• Garam Masala Powder - 1/8 tsp 
• Mint Leaves - few 
• Coriander Leaves - few to garnish 
• Ghee - 1 tsp + 1 tsp
• Cashews - 10 
• Salt - to taste 

To temper:

• Oil - 1/2 tbsp 
• Jeera - 1/2 tsp 

For the spice mixture:

• Cinnamon - 1/4 inch piece 
• Cloves - 2 
• Cardamom - 1 whole 
• Pepper Corns - 1/2 tsp 
• Star Anise - a small piece

METHOD:

1. Soak basmati rice for 15mins.Cook rice in a pot along with bayleaf, a small piece of staranise,2 cloves,cinnamon and a cardamom.Let it cook.
2. Meanwhile gather all the spices, dry roast for 3mins until nice aroma rises.Then grind it to a semi coarse  powder.
3. You may not end up using the powder fully, I reserved 1/2 tsp and added the rest.Once rice is cooked soft, strain the excess water(if any I didnt do) then spread it on a plate and fluff it up with a fork and let it cool down.
4. Steam cook the veggies for 8-10mins until the veggies are slightly soft yet crunchy enough to bite.Set aside.In a nonstick pan - heat oil add jeera and let it crackle then add ginger garlic paste, onion and fry for a minute then add the spice mixture along with roasted jeera powder,garam masala powder.Add required salt.Give a quick saute.
5. While the onions get fried , fry the cashews in ghee till golden brown and set aside.Now in the pan add the veggies and saute for 2mins.Then add the cooked rice.Cook covered for 2mins.
6. Give a quick stir.Garnish with coriander leaves and mint leaves.Mix well until the leaves slightly shrink.Finally add ghee and fried cashews.Switch off.\

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Road side Mushroom chat (kaalan varuval)

This is the very famous road side snack in all over chennai. Many youngsters were addicted to this snack. We used to eat dis daily in our college days. They used to serve dis with the crispy corn. We can now see how to do this in home.

INGREDIENTS:

• 2cups water or 16oz vegetable stock
• Oil : 1tsp
• Onion : 1/2
• Dried  red chillies : 2
• Turmeric Powder : 1/4tsp
• Bay Leaf : 1
• Ginger : 1/4inch piece
• Garlic : 2cloves
• Whole spices ( Coriander Seeds : 1/2tbsp, 1/4 tsp nutmeg powder , small piece of mace, A small stick of cinnamon, 1 cardamom, 1 cloves, 1/4tsp black pepper corns, 1/4tsp Cumin, 1/4tsp Fennel ) or you can add 1/2tsp Garam Masala plus nutmeg powder (Secret ingredient)
• Salt 

Directions :  Add oil and add red chilies, whole spices, bay leaf and saute for one minute. Now add onion, ginger, garlic and saute till translucent. Add turmeric powder along with 4 cups of water / vegetable stock and bring to a boil. Now allow it to cool and drain. This is the base for your Kaalan. 

Step 2 - Prepare the Batter fried Mushrooms :

• Button Mushroom : 16oz box / 570g, finely chopped
• All Purpose Flour (Maida) : 1/2Cup
• Cornflour : 1/4cup
• Chilly powder : 1tsp 
• Turmeric powder : 1/4tsp
• Garam Masala : 1/2tsp
• Grated ginger / Crushed Ginger : 1/2inch piece
• Grated Garlic / Crushed Garlic : 3cloves
• Red Food color
• Egg : 1(optional)
• Lemon juice / Vinegar : 1tsp
• Salt
• Oil : 2tbsp *

Directions : Mix all ingredients except oil and mushrooms in a wide bowl. Add 1tbsp water(or more if you are not using egg) and make a batter to fry the mushrooms. Now add the mushrooms and combine well. Heat oil in a non stick pan and deep fry them.(*I used 2tbsp oil and shallow fried the mushrooms by spreading in one layer). Drain the excess oil using paper towel.

step 3 - Prepare the final thick Kalan :

• approximately 2 cups of drained  stock we prepared from step 1
• Onion : 1, finely chopped
• Green Chillies : 2 finely chopped
• Red chilly powder : 1tsp
• Garam Masala  / Eastern meat masala : 1tsp
• Coriander leaves : 1/4cup, finely chopped
• Salt 

METHOD:

1. Heat the same vessel from step 2 and add the fried mushrooms. 
2. Now add 1cup drained stock we prepared in step 1 and mix well with the mushrooms.
3. Using the spatula stir continuously ad scramble the fried mushrooms.
4. You should work quickly to separate the mushrooms and stir fry well. 
5. When the water is absorbed add the remaining 1cup stock and repeat the same process and your final result will be bite sized fried mushrooms with a soggy texture.
6. Make sure your Kaalan is not dry.
7. So Before the water evaporates, add remaining ingredients listed under Step 3 - and stir fry for one minute. 
8. Serve hot with some extra onions and coriander leaves on top.

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Gobi Manchurian Gravy

We have already seen gobi manchurain dry.. Here its an gravy that is Gobi manchurian with an Indo Chinese style. Its made out from cauliflowers which is liked by the kids.. Its really tasty and healthier recipe too...It is fairly easy to prepare within few minutes..

INGREDIENTS:

• Cauliflower - 1Big
• All purpose flour (Maida) - 2 tblsp
• Corn flour (or corn starch) - 2 cups
• Chilli powder - 2 tblsp
• Pepper powder -1 tsp
• Salt - 1 tsp
• Water- as needed to make a thick batter
• Onion - 1(Sliced)
• Grlic - 3-4 cloves (finely chopped)
• Ginger - 1"(finely chopped)
• Colored peppers - (as needed)
• Green chilli - 1 or 2
• Tomato sauce - 4 tblsp
• Chilly sauce - 1 tblsp (or as per your spice level)
• Soy sauce - 3 tsp
• Oil -2 tblsp

METHOD:

1.Seperate the florets and put in hot water for 5 minutes.

2.Mix all the other ingredients from batch-1

3.Dip the florets and deep fry in oil and drain excess oil on the paper towel.

4.Take a non stick pan. Pour 2 tbsp oil and saute the onions, ginger and garlic.

5.Add the colored pepper and saute for 2 mins .

6.Add the tomato sauce, chilli sauce and soy sauce and mix a little.

7.Finally add the fried cauliflower florets into the mixture.

8.Mix it and garnish with finely chopped green onions or cilatro.

9.Serve it with fried rice, pulav or chappathi.

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Chicken Fried Rice (Restraurant Style)

Chicken is all time favourite for everyone. So, it is better to have a chicken fried rice as a main dish for lunch. Its really tasty and healthy. Now we see how to make in restaurant style.

INGREDIENTS:

• Rice – 2 cups uncooked (or use 4 cups of cooked leftover rice)
• Mixed Vegetables – 1 cup (You can use any vegetables that you have on hand like onion, carrot, french beans, water chestnuts, green peas, cabbage, capsicum, mushrooms, celery, leeks, corn, baby corn etc. The list is endless.)
• Meat – 1 cup (I usually use boneless skinless chicken breast cut into thin strips. You can also use turkey, pork, shrimp or a mix of different meat)
• Eggs – 2 or 3
• Garlic – 1 tbsp (minced)
• Ginger – 1 tbsp (minced)
• Scallions (Spring Onion) – 1 bunch (6-8 stems)
• Soya Sauce – 2 tbsp
• Salt – to taste
• Freshly Ground Black Pepper – 1 tbsp
• Sesame Oil – 2 tbsp (or use Olive Oil)
• Chicken bouillon cubes - 1 cube (or use ¼ tsp of Ajinomoto) - If you are not comfortable using this, just skip it.

METHOD:

1. Cook the rice: Fried rice can be made with leftover rice taken straight from the refrigerator for best results. If you do not have left over rice, cook 2 cups of rice with 1 ¾ cups of water and spread it on a tray to cool down. If the rice is hot, it will start breaking while stir frying. You can use basmati rice or any regular rice to make this.
2. Scramble the eggs: Break open the eggs in a small bowl.
3. Heat little oil in a wok/kadai/pan and add the eggs. When it begins to get fried, stir-fry with a spoon to scramble it.
4. Remove it and keep it aside.
5. Prepare the meat: Take the diced chicken (or any other meat that you are using) and season with some salt and pepper. 
6. Heat little more oil in the same wok and add the meat. Stir fry over medium high heat will the meat is cooked through. Remove and keep it aside. If not, move it to the sides of the pan and make a space in the center.
7. Add the vegetables: Put few more drops of oil in the space created and add the mince garlic and ginger. Stir-fry for a minute.
8. Now add the vegetables and cook for couple of minutes. Usually, I like to add vegetables like beans and carrot first. After a minute, I add the other vegetables and stir-fry for another minute or two.
9. Add the sauce: Add the soy sauce, salt and the chicken cubes (or ajinomoto).
10. Stir-fry the vegetables and the meat together for another minute. If you use dark soy sauce, it gives a deeper color whereas if you use the light soy sauce, it yields a lighter color. I have used dark soy here.
11. Mix the rice: Add the cooked and cooled rice.
12. Stir-fry everything together till the sauce coats the rice, the vegetables and the meat are uniformly distributed.
13. Garnish and Serve: Finally top with the chopped spring onions and scrambled egg. Serve hot immediately.

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