Chicken Kabsa

Ingredients

• Chicken     -   1 whole (Cut into 4 equal pieces)
• Ginger garlic paste    -  1 tbsp
• Lemon juice     -  1 lemon
• Fennel seeds     - 1 tsp (ground)
• Tomato    -   4 medium
• Garlic     -  5-7 cloves
• Onion      -  2 roughly diced
• Oil   -1 cup (preferably olive oil)
• Sella basmati rice   -  1 kg ( If not available, can use other basmati rice also )
• Dry spices    - ( coriander seeds -1/2 tsp, cumin seeds -1/4 tsp, black pepper- 1/2 tsp, cloves - 3, cardamom- 3, cinnamon stick- 1, red chilly- 1 tsp )
• Salt  -   to taste

Method

Soak rice in water. Clean, wash and drain the chicken. In a large pan, add oil (preferably olive oil) and splutter the dry spices. Saute onion, add chicken and salt. Keep on medium flame. Make a tomato puree using tomatoes, garlic, green chilly and a small piece of shallot(optional). Pour in and bring to boil. Remove the chicken from the pan after a nice boil. Add more water for boiling, in the pan  (1 1/2 cup of water for 1 cup of rice ). Add more salt, drain rice and keep on medium flame with closed lid and allow to cook. Marinate the drained chicken with ginger garlic paste, red chilly powder, fennel powder and fry in the oil. Keep over the cooked kabsa and decorate with french fries on top. Delicious arabic kabsa is ready to be served.

Sayadhiyah Fish and rice

Ingredients

• Large fish (preferably shaor, hamoor, sliced king fish etc.)

Sayadiyah fish is usually not cut, but cleaned and fried fully along with its head, tail etc.

• Rice    -  2 cup ( any rice will do for this )
• Tamarind pulp    -  1/2 cup
• Black pepper powder   - 1 tsp
• Garam masala    -1/4 tsp
• Coriander powder     -  1 tsp
• Sliced onion    -  1 cup
• Lemon juice    -  1/4 cup
• Ghee    - 1 tbsp
• Oil for frying    -  1 cup
• Salt to taste

Method

Fry onion till nicely brown and crispy. Clean and wash fish. Marinate with black pepper powder , lemon juice, salt, coriander powder and a little oil. Keep for 10 minutes. If its a sliced king fish you can also add 1 tbsp ginger garlic paste. In a large pan, add rice to boiling water ( first add enough water for rice to cook ) stir in fried onions, tamarind pulp, salt, black peeper powder and garam masala. Cover if needed. Cook on low flame till done. Fry fish in rest of the oil, and keep over the rice (u can add the remaining oil in the cooked rice and stir gently ). If you add a small piece of fish in the rice pan while cooking, it would enhance  the taste.

Red velvet cake

For the cake

Ingredients

• All purpose flour    - 2 1/2 cup
• Cocoa powder    -  6 tbsp
•  Baking soda     - 1 tsp
•  Salt  - 1/2 tsp
•  Butter milk    - 1 cup
•  Vinegar    -  1 1/2 tbsp 
•  Unsalted butter    -  200 gram (at room temperature) 
• Sugar     -  2 cup 
• Vanilla    -  1 tsp
•  Egg   -  4
•  Fresh cream    -  1/4 cup
•  Red food colour    -  1 tbsp

Method

Sift together all the dry ingredients. In another bowl, combine butter milk and vinegar and keep it aside. Beat butter and sugar till creamy. To this add vanilla essence and eggs. Beat one at a time. Add cream to this mixture and combine well. Mix flour mixture, butter milk to this beaten mixture and blend slowly. Sprinkle over red colour and carefully mix. Bake in preheated oven for 45 mins or stove top for 45 mins. 

For the frosting

Ingredients

• Cream cheese     -    226 gm
• Unsalted butter     -  150 gm (at room temperature) 
• Powdered sugar     -  3  cup
• Vanilla essence    -  1 tsp

Method

In a deep bowl beat together all the above ingredients till soft and creamy, for about 5-6 minutes.

For layering

Method

Place a layer of red velvet cake and spread 1/4th of the prepared cream cheese frosting. Place the other red velvet cake on top and cover the top and sides with the remaining frosting and do the decoration with the help of icing bag. Garnish with the cake crumbs. Serve cooled.

Semiya Payasam (Vermicelli Kheer)

Ingredients

• Vermicelli (Semiya)    - 1cup
• Milk    -  5 cup
• Sugar    - 1/2 cup
• Condensed milk    -   1/2 cup
• Cashew  -  8-10
• Raisins   -  10-15
• Vanilla essence   - 1 tsp
• Ghee   -  2 tbsp

Method

In a non -stick pan heat the ghee and roast the vermicelli till light golden brown. Boil milk in a heavy bottomed pan, then add the roasted vermicelli to it and cook on medium heat until it becomes soft. Keep stirring on a medium flame. Then add sugar and condensed milk and stir until it dissolves. Finally add the roasted cashew, raisins and vanilla essence. Semiya payasam is ready to be served. It can be served either hot or chill according to your taste.

Chilly prawns

Ingredients

• Prawns    -  250 gram
• Red chilly powder    -  1 tsp
• Soya sauce   -  1tsp
• Red chilly sauce   -  2 tsp
• Green chilly sauce  - 1/2 tsp
• Corn flour     -  2 tsp
• Salt to taste

Method

Marinate the cleaned prawns with the above ingredients for about 1 hour.

Ingredients

• Garlic      - 1 tsp (finely chopped)
• Onion    - 1 big diced
• Capsicum      -  1/2 diced
• Red chilly powder   -  1/2 tsp
• Black pepper powder    -  1/2 tsp
• Sugar a pinch
• Coriander leaves(chopped)  -  1 tbsp
• Oil  -  3 tbsp
• Salt to taste

Method

Heat oil in a pan, saute chopped garlic on low flame. Increase the flame and saute for 3 minutes. Saute onion and capsicum. Sprinkle salt, chilly powder, pepper powder and combine the marinate prawns and cook on low flame till done. Just add a dash of sugar to this. Finally decorate with coriander leaves.

Black forest cake

Ingredients

• All purpose flour     -  2 1/2  cup
• Sugar    - 2 cup
• cocoa powder      -  1/2 cup
• Baking powder     -  1 1/2 tsp
• baking soda     - 3/4 tsp
• salt     -  3/4 tsp
• Egg     -  3 
• vanilla essence     -  1tsp
• milk     -  1cup
• vegetable oil     -  1/2 cup + 2 tbsp

Method

1.Preheat the oven to 180 degree.grease two same sized cake tin with butter and dust it with flour.Keep it ready .

2.In a deep bowl,take all purpose flour,sugar,cocoa powder,baking powder,baking soda and salt and combine well.

3.Add egg,vanilla essence,milk and vegetable oil to the flour mixture and beat till well combined.Pour this batter equally to the prepared cake tin and bake it for about 35 - 40 minutes or till a tooth pick inserted at the center of the cake comes out clean.Remove it from the oven and leave it to cool for some time at room temperature.Slowly remove the cakes from the cake tin and cool it completely over a wire rack.Keep it aside.

Ingredients

• Whipping powder    - 200 gram
• Powdered sugar    -  1/2 cup(more or less according to the taste)
• Milk    -  1/4 cup 
• Vanilla essence    -  1 1/2 tsp
• Sugar syrup     - prepared with 3/4 cup water and 1/2 cup sugar,bring to boil and add vanilla essence, cool it completely.
• Fresh cherries    -  1 cup
• Milk chocolate    -  (grated) 250 gram

Method

Beat whipping powder,powdered sugar,milk until peeks are formed.Cut the cake two make 4 layers.Place a layer of cake over the cake board.Sprinkle little sugar syrup all over the cake.Now spread half cup of whipped cream over the cake layer and top with little cherries.Sprinkle little grated chocolate all over.Place the second layer of cake over the cream, repeat the above process till the last layer of cake.Sprinkle the sugar syrup over the cake .Cover the whole cake with the remaining whipping cream.(reserve a little cream for the decoration.)Sprinkle the remaining chocolate.Pipe the remaining cream over the cake and decorate with cherries.Cool for about 2-3 hours.serve!  

Mandi

Ingredients

• Mutton     -  1 kg  (cut into big pieces)
• Onion     1   big
• Curd     -  1 cup
• Lemon juice     -  1 tbsp
• Ginger garlic paste     - 2 tbsp
• Yellow colour  - a pinch
• Sella basmati rice     -  1 kg
• Boiled water
• Olive oil     -  1 cup  (if you don't have you can also use other cooking oil but olive oil is the best as it enhances the taste of mandi and gift it its unique aroma).   

Mandi dry spices   

• Coriander seeds     -  1 tbsp
• Whole black pepper    -  1 tbsp
• Cumin seeds     - 1 tsp  
• Cinnamon stick  -1 big 
• Cloves -  5-6
• Cardamom     -  3 - 4
• Bay leaves     -  1

Method

Soak sella basmati rice in water. In a cooker, add 1/4 cup olive oil and drop in all the dry spices. Add onion, salt, curd and lemon juice. Stir in the mutton and cook until 3/4 done.(You can pour enough water about 1 cup to cook the mutton). If the cooker is big enough you can cook the rice in it, otherwise take a non stick pan. Boil enough water for cooking the rice (about 1 1/2 cup of water for 1 cup rice). Keep in count the amount of soup in the cooker. Drain the rice and add to the boiling water. Also mix in the mutton along with the soup. Check salt and sprinkle over yellow colour. Pour the other half oil and let the mandi cook on medium flame till all the liquid has evaporated. Fluff out the rice with a big fork or spatula. You can add more of olive oil, greater the taste. Finally fumigate and serve hot with sauce.

FUMIGATION 

Burn 3 pieces of coal and place on a small steel bowl and carefully keep inside the pan. Pour 1 tbs oil or ghee onto the smoking coal and quickly cover with a tight lid so that the smoke doesn't escape out.


Sauce

Ingredients

• Tomato   -   3
• Green Chilly   -  2 
• Garlic    -  2 cloves
• Shallot   -   1

Make a tomato sauce by blending tomatoes, garlic, green chilly and a small piece of shallot(optional).

Mutta surka snack

Ingredients

• Egg     -  3
• Shredded coconut   -   3 tbsp 
• Rice flour  -   3 tbsp
• Shallots    -  a handful chopped
• Green chilly   -  3-4 chopped
• Ginger garlic paste   -  1  tsp
• Salt to taste     
• Oil  for frying
• Curry leaves chopped   - 3 sprigs  
• Water if needed to make batter    

Method

Mix in all the ingredients and fry in hot oil in an uniappam pan.

YUMMY AND TASTY SNACK FOR TEA IS READY TO BITE.

For this you will need a unniappam pan!

Pepper beef curry

Ingredients

• Beef      -  1/2 kg
• Pepper  -  1 tbsp
• Cumin seeds -  1pinch
• Fennel seeds  -  1 pinch
• Red chilly     -  2
• Coriander seeds     -  3 tsp

Heat all above spices mildly and grind in a mixer

• Onion     -  2
• Tomato     -  2
• Green chilly     - 5
• Curry leaves     -  2 sprig
• Coriander leaves     - a handful
• Ginger     - a small piece
• Garlic       - 5 cloves
• Turmeric powder  -  1/4  tsp
• Garam masala powder     -  1 tsp
• Coconut oil     -  as required

Method

Heat oil in a cooker, drop cinnamon sticks, cloves, cardamom and splutter. Saute onion, tomato, green chilly, curry leaves, ginger garlic. Afterwards add turmeric powder, salt, garam masala, ground spices and saute well. Add the washed beef, half cup water and mix well. Let it cook and garnish with coriander leaves.

Lasagna

Ingredients

• Pasta (macaroni)     -  500 gm
• Keema (minced meat)     -  200 gm
• Onion chopped    -  3 large
• Ginger garlic paste    -  1 tbsp
• Curry powder    -  1 tbsp
• Black pepper powder     - 1 tsp
• Cumin powder     -  1/4 tsp
• Fennel powder     - 1/4 tsp
•  Tomato paste     -  3 tbsp
•  Oil     -  1/4 cup
• Salt to taste

White sauce

• All purpose flour     -  1/2 cup
•  Milk    - 1/2 litre
•  Butter     -  2 tbsp
•  Salt     -  1/2tsp

Method

1) Boil water in a large pan and cook pasta. Add salt and drain. 

2) In a fry pan heat oil and saute onion for 3 mins and mix in the keema, ginger garlic paste, salt and all the spices. Stir fry for 15 mins on medium to low flame until the keema is cooked. Mix in tomato paste and set aside.

3) In a saucepan melt butter and stir fry maida for just 2 mins. Do not burn it. Sprinkle over salt and pour milk. Keep stirring to avoid lumps. When it starts boiling switch off the flame and allow to cool. If there is lumps, blend in a mixer to get a smooth consistency.

4) Now, take a tray or any oven safe dish and layer the pasta first. Spoon in the Keema mixture over this. Finally pour over the white sauce and keep in preheated oven for 5 mins until the top is golden brown.Take care not to burn the topmost white portion. Cool, cut and dive in your hearty yummy Lasagna.

Stuffed shami kabab

Ingredients

• Beef (boneless) -   1/2 kg
• Chick peas split     -  a handful
• Cinnamon stick     -   1 medium
• Clove      -  3 - 4
• Red chilly      -  5

For the filling

• Onion      -  1 medium chopped
• Boiled egg     - 2 cut into small
• Green chilly (chopped)    -  3 
• Coriander leaves  - (1/4) cup chopped
• Salt to taste
• Bread crumbs     -  1 cup
• Oil for frying

Method

In a pressure cooker, cook beef with cinnamon, cloves, red chilly, chick peas and salt. Add just enough water to cook the beef. After cooking mash this using a grinder and keep aside. Chop onion, boiled egg, green chilly, coriander leaves and add enough salt to it. Take a small amount of mashed beef mixture and stuff the filling in the center and roll between your palms in the shape of cutlet. Dip each kabab in beaten egg, roll in bread crumbs and deep fry in hot oil. 

Red Chicken

Ingredients

• Chicken     -  1/2 kg
• Ginger garlic paste     -  2 tbsp
• Curd    -  1/2  cup
• Tomato ketchup    -  1/4 cup
• Soy-sauce     -  1 tbsp
• Butter    -   50 gm
• Capsicum     -  1 chopped
• Green chilly     -  3 - 4
• Curry-leaves     -  1 sprig
• Red colour     -  1 pinch
• Salt to taste
• Coriander powder    - 1 tbsp
• Turmeric powder   - 1/4tsp
• Garam masala     -  1tsp
• Red chilly-  1 tbsp
• Corn flour     -  2 tbsp

Method

Medium sized chicken pieces are first marinated with curd, ginger garlic paste, spices and salt and then cook on a low flame in a kadai or non stick pan. When chicken is tender soy -sauce and ketchup is added. Corn flour is stirred in 1/2 cup water and mixed in. A pinch of red colour is also sprinkled over. Mix well and bring to a boil until the gravy thickens and then switch off the flame. In a small fry pan melt butter  and stir fry capsicum, green chilly and curry leaves for 2 mins and pour over the chicken gravy and give it a nice mixing.

Special battura

Ingredients

• Flour     -  2 cup
• Yeast     -  1 tsp
• Sugar     -  1/4 tsp
• Black seed (kalonji)     -  2 tsp
• Cumin seed     -  1/4 tsp
• Black pepper(coarsely ground)     -  1/4 tsp
• Yoghurt  -   1/2 tsp
• Egg      -  1
• Milk(warm)    -  1/2 cup (as  required to make a smooth dough)
• Carrots finely chopped     -  2 tbsp
• Coriander leaves (chopped)     -  2 tbsp

Method

Mix flour, yeast, sugar and all the dry ingredients. To this add yoghurt, egg and milk. Kneed it well to make a smooth dough. Keep it covered with a wet muslin cloth for about 3 hours. Let the dough leaven. Make about 10-12 balls out of it. Roll it out in a circular shape like puri. You may cut it into halves or desired shapes. Deep fry the rolled doughs. Flip and cook the otherside. This rare colourful special Battura is ready to be gobbled up.

Vegetable Fried Rice

Ingredients

• Basmati rice     -  3 cups
• Water     -  4 1/2 cups
• Carrot     -  1 chopped
• Beans     -  1/4 cup
• Spring onion     -  1/4 cup
• Celery     -  1/4 cup
• Capsicum     -  1(small)
• Pepper powder    - 1/2 tsp
• Ghee    -  3 tbsp
• Butter     -  3 tbsp

Method

Take water in a pan and boil. Heat another pan, add ghee to it. Add the basmati rice and fry for about 3-4 mins. Add the boiling water and salt to it and cook till done stirring at regular intervals. In another pan, heat butter, add chopped carrot and beans and saute for few seconds.To this add chopped celery, spring onion and capsicum  and saute on high flame with constant stirring for about 4-5 mins. Add salt to it and mix well. Saute for another one minute. Add the cooked rice to the vegetables and mix well. Sprinkle pepper powder to it and mix well. Cook it covered for about 8-10 mins on low flame. Serve hot! This goes well with saucy chicken.

* View my blog for the recipe of saucy chicken. 

Creamy Chicken

Ingredients

     1.Cinnamon    - 1 inch
        Cardamom      - 3
        Cloves    -  3
        Red chilly    -  5

    2. Chicken     -  500 g

        Green chilly     -  2
        Onion     -  2

        Ginger garlic paste     -  1tbsp
    3. Fresh cream     -  1/2 cup
        Curd     -  1/2 cup
        Cashew     - 5
    4. Coriander leaves   -1/2 cup     

Method

Heat oil in a pan and saute the first ingredients. Grind the onion and green chilly and add to this and saute well. Add ginger garlic paste. Saute for a while. Add the chicken pieces and pour 1/2 cup water. Cook till the chicken is done well.Now blend the third ingredients and add to the cooked chicken. Cook in a low flame for 2-3 minutes and garnish with the coriander leaves. Serve hot!

Kulfi

Ingredients

• Milk   -   500 ml
• Condensed milk   -  1/2 tin
• Cornflour    -  1  tbsp
• Cashew  -  3  tbsp  (chopped )
• Cardamom powder   -   1/4 tsp
• Turmeric powder   -  a pinch

Method

Mix milk and condensed milk and bring the milk to the boiling point. Mix the cornflour in 1/4 cup of water and add to the boiled milk. Cook this mixture for 2- 3 minutes. Switch off the flame and add the turmeric powder. Keep aside and let it cool. Finally add the cardamom powder and chopped cashews. Pour this in the kulfi moulds and keep in the freezer for about 6 - 8 hours. Decorate with saffron and serve. Enjoy the true taste of kulfi.   

Chicken Shawarma

Ingredients

• Chicken( boneless)   -  1/2 kg
• Pepper powder     -  2 tbsp
• Salt    - to taste
• Oil     -  3 tbsp 

Method

Cook the chicken pieces adding pepper and salt in a low flame.When it is almost done pour the oil and fry for 5 minutes stirring occasionally. Remove from flame. Mince the chicken and keep aside.

For garlic paste

Ingredients

• Milk     - 1 cup
• Vinegar     -  1 tbsp
• Oil     -  3/4 cup
• Garlic   - 6 nos.

Method

Pour milk in a blender and then add vinegar to it. When it is curdled, add garlic and oil to it and blend it till it becomes a thick paste.

For the filling

• Tomato     -  2 (thinly sliced lengthwise )
• Coriander leaves    -  1/4 cup
• Cabbage    -  1 cup (chopped )
• Pepper powder - 1/2 tsp
• Salt  - to taste

Method

Mix all the ingredients except tomato and keep aside.

Kuboos (homemade or store bought)

Preparation for the shawarma

Spread the garlic paste over the kuboos. Place the cabbage filling in the middle of the kuboos vertically. Then place the tomatoes and minced chicken. Drizzle a little garlic paste all over and roll the kuboos.

Kaiveeshal

Ingredients

• Maida  -   3 handful 
• Egg     -    3
• Sugar   -   1/2 cup
• Salt     -    to taste
• Oil    -   for frying

Method

Take a bowl and add salt, eggs and beat well.Then add sugar and maida. Mix all the ingredients together. The consistency of the batter should not be too thin nor too thick. No need to add water.Clean a coconut shell and make one hole. Pour this batter into the coconut shell by closing the hole with one finger. Heat oil in a pan, bring the coconut shell over the pan and remove the finger and pour the batter in circular motion. Fry both sides till done. Like this prepare all kaiveeshal by using the remaining batter. Tasty kaiveeshal is ready to serve.

Kofta Malai

Ingredients

• Minced meat     -   1 kg
• Ginger garlic paste      -    2 tbsp
• Shallots ground     -    1 tbsp
• Green chilly paste     -  1 tbsp
• Onion sliced     -  1 cup
• Tomato sliced     -  1
• Coriander powder     - 1 tbsp
• Turmeric powder    - 1/2 tsp
• Red chilly powder     1 tbsp
• Black pepper powder     -  1 tbsp + 1/2 tsp
• Garam masala     -  1/2  tsp
• Salt to taste 
• Oil    -  1/2 cup
• Chopped coriander leaves   -   to garnish 

Method

Combine minced meat with salt, and pastes of ginger garlic, black pepper powder, shallots and green chilly. Make balls of chapati size out of this mixture. In a kadai, heat oil and fry the koftas till golden brown. In a pan, saute onion till translucent using the same oil used for frying the koftas . Add the tomatoes and stir fry for 2-3 minutes. Dash over this gravy the spices and carefully drop in the kofta balls and cook over low flame closing the lid. ( Take care not to break them ). Toss the balls gently in between. Cook for about 20 minutes. When done, switch off the flame and blend in a cup of fresh cream. Garnish with coriander leaves and quench your heart's desire with each kofta balls.   

Kaddu Ki Kheer

Ingredients

• Kaddu ( bottle gourd)    - 1/2 kg
• Milk    -   1 litre
• Saboon rice   -   100 gm
• Condensed milk   -   1/4 tin
• Fresh cream  -   250 ml
• Sugar   -   100 gm
• Green colour  -  1 pinch 
• Vanilla essence  -   1/2 tsp

Method

Wash kaddu and peel off the skin lightly. Take care not to over do. Using a shredder, shred the kaddu's green portions. You can also take the white inner portion. But take extra care not to shred the seeds. The inner most portion ( the seed area ) is not used. Now, cook this shredded kaddu in milk until soft. Saboon rice should be cooked in water ( use as less water as possible) and added to the kaddu mik. Keep on high flame and bring to boil. Add sugar and let it simmer in low flame till it thickens a bit. Switch off the flame and add condensed milk, fresh cream, vanilla essence and green colour. Mix well and enjoy the great taste.

Steamed Rice Pancake With Fish Filling / Meen Pathiri

Ingredients

• King fish/Pomfret      - 6-7 pieces
• Red chilly powder     - 2tsp
• Turmeric powder     -1/2 tsp
• Salt     - as required
• Oil    - 2tbs

Method

Marinate the fish with red chilly powder,turmeric powder and salt. Then shallow fry it in oil. Don't let it get too brown and crispy and keep it aside.

For the filling

• Onion     - 3 finely chopped
• Green chilly     -  2 chopped
• Crushed ginger garlic    1 tbs
• Red chilly powder    -  1 tsp
• Coriander powder    -  1/2 tsp
• Turmeric powder     -  1/4 tsp
• Salt    - to taste
• Curry leaves     -2 sprigs
• Oil     2-3 tbs
• Coconut     -1/4 cup
• Fennel seeds   -  1/2 tsp

Method

Heat oil in a pan, add chopped onion and little salt and saute till soft. Add green chilly and crushed ginger garlic and saute till the raw smell disappears. Add red chilly powder, coriander powder and turmeric powder and cook till oil appears on top. Grind the coconut and fennel seeds and add it to the sauted onion masala. Add the garam masala powder, coriander leaves and fried fish to this and cook for another 4 - 5 minutes over low flame.

For the dough

Ingredients

• Rice flour     - 2 cup
• Coconut grated     - 3/4 cup
• Fennel seeds     - 1/2 tsp
• Water     3-31/2 cup (as required to make a soft and smooth dough)
• Salt     - to taste

Method

Grind coconut with fennel seeds and 1/2 cup water.
Add this to the rice flour in a deep bowl. Also add water with little salt to the flour mixture, little by little, to make a smooth and soft dough. Knead well.

For making steamed rice pancake with fish filling

Method

Make 16 -20 balls out of the prepared dough.Take one of them and place it in a greased banana leaf and press lightly to make a circle.Top the circle with 2 tbs of prepared fish filling and cover with another sheet of dough. Press the sides so as to close the edges. Prepare all the dumplings like this and steam it for 20-25 minutes till done. Open the steamer and leave it to cool for about 5 - 10 minutes. Serve.

Gajar Ka Halwa

Ingredients

• Carrot   -   1 kg
• Milk    -  1 litre
• Sugar   -  1 1/2 cup
• Cardamom powder  -   1/2 tsp
• Ghee   -  1/2 cp
• Milk powder   -  1/4  cup

Method 

In a non-stick pan cook the shredded carrots in a litre of milk and sugar on high flame. Do not close the lid. When the whole milk is evaporated, pour in the ghee and cardamom powder and stir fry for 10 minutes on medium flame, stirring occasionally. Switch off  the flame and add milk powder. Mix well and the traditional Gajar ka halwa is ready to taste.

Baingan ka salan

Ingredients

• Baingan (Brinjal)   -  2-3 (small size)
• Capsicum  -   1
• Tomato    - 1 ( roughly cut )
• Tamarind pulp   -  1/4 cup
• Ghee/oil   -   1 cup
• Sesame seeds  -    1tbs
• Peanuts(skin pealed)  -   a handful
• Cumin seeds   - 1/2 tsp
• Red chilly powder  -   1 tsp
• Turmeric powder     -   1/4 tsp

Method

In a kadai add 1 cup of oil/ghee and heat. Slit each baygon into 4. When the oil is really hot carefully add this to it. Also cut into 4 the capsicum and add to the hot oil. Deep fry till brown add keep aside. In the same oil add cumin seeds, tomato and the sesame seeds, peanuts and shredded coconut and stir fry for 2-3 minutes until light golden colour. Transfer to a plate and allow to cool. You should grind this mixture with a little bit of water and pour into the same kadai. Add the tamarind pulp and bring to boil. Add salt, fried baygon and capsicum. Cook on low flame for about 5- 10 minutes. This is a super side dish with hydrabadi biriyani. 

Hyderabadi Biriyani

Ingredients

• Chicken    -   1 kg
• Basmati rice   -  1 kg
• Onion    -  6 medium
• Ginger garlic and green chilly paste  -  3 tbs (2 inch piece + 10 cloves + 7 )
• Curd   -  1/2 cup
• Hyderabadi biriyani masala    -  1 pkt ( if you don't have you can use your own spices)
• Coriander powder    -  1 tbs
• Turmeric powder   - 1/2 tsp
• Red chilly powder   -   1 tbs
• Black pepper powder  -  3/4 tbs
• Garam masala powder  -   2 tsp 
• Lemon juice     -  1/4  cup
• Ghee    - 1/2 cup
• Oil    -  1/2 cup
• Salt   -  to taste
• Coriander leaves  -  1/2 cup (chopped)
• Mint leaves   -  1/2 cup  (chopped) 

Method

Soak rice in water for atleast 1/2 an hour. Clean, wash and drain the chicken and marinate with spices, gingert garlic chilly paste and salt. In a large pan, fry the onion in the ghee until golden brown and crispy and keep aside. Drain the rice and fry in this ghee (without stirring occasionally ) for 2-3 minutes.Take care not to break the rice. Boil water (1 cup for 1 cup rice ) and add to the rice. Now add salt, garam masala powder ( 1 tsp)and half the lemon juice.Close the lid, keep on medium flame and allow the whole water to evaporate. (At this stage the rice is only 3/4 cooked). Take another pan preferably non-stick and place the marinated chicken, curd, chopped coriander leaves, mint leaves, lemon juice, garam masala powder (1 tsp), and the fried onion. On top of this,transfer the hot rice and close with a tight lid. Keep on low flame for about 10 minutes and then stir very carefully so that the masala and the rice mixes very well.Now keep in a low flame for another 20 minutes  and switch off the flame and keep for another 10 minutes before opening the lid. Enjoy with raita and baingan ka salan.    

Coleslaw - Easy and light sweet salad

Ingredients

• Cream   -  1 cup ( tin or fresh)
• Mayonnaise    -   2 tbs
• Cream cheese    -  1 tbs
• Salt   -  to taste
• Sugar   -   1 tbs  ( you can use honey instead)
• Carrot   -  1/4 cup (grated)
• Cabbage   1/4 cup   (grated)
• Cone  -  1/4 cup
• Apple   -   1/4 cup
• Chickpeas (optional )  -  a handful  (cooked )
• Red kidney beans (optional)  -   a handful  (cooked)

Method

First, in a large bowl mix in the carrots, cabbage, corn, apple, chickpeas, kidney beans, sugar and add salt. Whip the cream along with mayonnaise and cheese using a spoon and blend into the mixture. Try out with kababs, chapattis, batturas, kulchas, porottas....