Prawns dry

Ingredients:

 500gm Prawns, cleaned and devein

 1 medium onions, chopped finely

 1/4 cup grated coconut

 tamarind size of its seed

 1tsp coriander seeds

 5 red chill

 coriander leaves chopped

Method:

1. grind coconut, tamarind, red chilly and coriander seeds to a smooth paste adding water.
2. In a kadai. heat 1tbsp of oil, Add mustard seeds when it splutters add whole 1 red chilli, curry leaves and onions. Fry onion till translucent.
3.  Now add praws and fry till prawns are 3/4th cooked.
4. Now add grounded masala and lil water and mix well. fry till raw smell of masala goes off then add 1/2 tsp of ginger garlic paste. and fry for 2 min. and finally add 1 tsp of ghee.
5. garnish with coriander leaves.

Goes well with roti n rice.

Chicken Ghee roast

Ingredients:

1kg Chicken
40colored red chilli
lime size tamarind,
salt to taste
10 flakes of garlic

Method:

1.  Grind all the above ingredients except for chicken to a smooth paste and marinate the chicken with grounded paste for 3hrs.
2. Then in non stick pan heat 5 tbsp of ghee and to this add marinated chicken and fry till chicken is cooked properly.

Mango Upkari

Ingredients:
 6 small mangoes, in konkani goint
 1/2 cup jaggery, grated - according to the sweetness required
 3 green chillies, slit
 2tbsp maida mixed in 1/2 cup water
 1tbsp coconut oil
 1tsp mustard seeds
 1 1/2tsp urad dal
 1 strand curry leaves
 2 red chillies broken
 pinch hing

Method:

1. wash and remove the skin of mangoes, now squeeze out the skin with 1/2 cup water so that no pulp remains on the skin. Now pour this mango pulp water into the mangoes and allow to cook the mangoes in low flame. note add the pulp water till the mangoes are dipped.
2. Also add green chillies , pinch salt and boil.Once the mangoes are done add jaggery and boil.
3. Now add the maida mixture and stir well so that no lumps are formed.cook for 5 min. and put off the flame.
4. Now temper it with coconut oil, mustard seeds, urad dal, curry leaves, chillie and hing. if u use coconut oil for tempering the taste is better..

Mackeral (Raja) Ghassi

Ingredients:
 4-5 Mackeral fish, cleaned and cut into half each fish
 1 1/2 coconut, grated
 10 roasted red color chilli
 10 roasted red spicy chilli
 lemon sized tamarind
 1/4 tsp turmeric powder
 1tsp coriander seeds
 1tsp peppercorns
 1" ginger, finely chopped
 2 green chillies, finely chopped
 salt to taste
 10 strands coriander leaves, chopped

Method:

1. Mariante fish with salt and keep aside
2. fry coriander seeds and peppercorns with 1 tsp of oil till light brown n keep aside.
3. Grind coconut, both red chillies, tamarind to a paste. then add fried coriander seeds and peppercorns and grind again to a smooth paste. also add turmeric powder to this.
4. Now boil the grounded masala with green chillies n ginger till raw smell goes off. Add required amount of water say around 2 cups.
5. Then add the fish and cook for 5 min as fish cooks very fast. Add salt if required.
6. Finely add coriander leaves.

Groundnut curry

Ingredients:
 1 cup groundnut
 2 medium onions, finely chopped
 2 tomatoes, finely chopped
 3 green chillies, chopped
 8-10 galic flakes, finely chopped
 1 tsp chilli powder
 1 tsp coriander powder
 1/4tsp turmeric powder
 1/4tsp garam masala powder
 coriander leaves, finely chopped

Method:

1. Dry roast groundnut and crush a little or just a pulse in the mixie.
2. In a kadai, heat 1tbsp of oil, Add galic and greenchillies, fry till light brown.
3. Now add onions and fry till translucent, then add tomatoes and crushed groundnut. saute for  a min. then add all powders. saute till raw smell of powders goes off.
4. Now add 1 1/2 cup of water and salt and cook for 10 min or till tomatoes are soft.
5. Garnish with coriander leaves.

Goes well with akki roti.

Akki roti

This recipe i learnt from my narmadmai... her akki roti is much more soft than my roti.. this was only 50% of that.. thanks narmadmai for lovely recipe of akki roti n groundnut curry.

Ingredients:
 11/2 cup Rice powder
 1/2 cup maida
 2 cup water
 salt to taste

Method:

1. Boil 2 cups of water with salt then add rice powder and maida. mix . put off the flame. cover and leave it for sometime. because it'll be difficult to mix well n make dough when its very hot.
2. When u find warm or u make dough.
3. Pinch out lime size ball from the dough and roll out into rotis. n cook it on both sides.

Vegie Noodles

Ingredients:
 5 packet of dragon egg noodles
 2 onions , sliced
 10-15 flakes ofgaric, chopped finely
 3 green chillies, finely chopped
 1 cup carrot, thinly threaded
 1 cup beans, sliced
 1 cup capsicum, sliced
 2 cup cabbage, shredded
 2tbsp vinegar
 salt
 ajinamoto
 2 tbsp soya sauce

Method:

1. Cook the noodles seaprately according to the instruction given in the packet. keep it aside. Add soya sauce and mix well so that each noodle gets that flavor.
2. Inn a kadai, heat 3 tbsp of oil, add green chillies and garlic. fry for 2 min. now add onions and fry till translucent.
3. now cook the vegetables, first goes beans then carrot ,  cook for 3 min then add capsicum and last cabbage. cook for 5 min and add salt, vinegar and ajinomoto. mix well cover and cook for 2 min. Put off the flame.
4. now mix both noodles and vegetable mixture well.
5. serve with chillie vinegar.

Egg chilly fry

very simple egg recipe for the beginners

Ingredients:
5 eggs
1 large onions, chopped
2 green chillies, slit
1 medium tomatoes
3 garlic flakes, crushed
1tsp red chilli powder
3/4 th tsp coriander powder,
 pinch turmeric powder
 salt
 2tbsp coriander leaves chopped

Method:

1. Immerse the egg in water and boil for 5 min. let it cool then remove the shell and cut into 8 pieces each.
2. Heat oil in kadai, add onions and garlic, fry till translucent. then add tomatoes. fry till tomatoes are soft.
3. Now add all powders and fry. add salt and egg. mix very well. cover n cook further for 2 min.
4. Garnish with coriander leaves.

Araroot cake ( Duddali)

This was my first try for duddali, all time favourite. Always my mom used to prepare this n i used to finish it fully. 
Ingredients:
 2tbsp Araroot powder
 1tsp cardamom powder
 3tbsp sugar
 2cup of milk
 water if required
 1tbsp Ghee
 5strands of saffron soaked in milk

Method:

1. soak the araroot powder overnight in water and drain it next morning.
2. Mix in milk and sugar and also cardamom powder. Add saffron mixed in milk. Pour the mixture in the pan and heat the mixture. 
3. Add water if required and also add ghee and stir continusouly till no lumps are formed and the mixture is thickened very well.
4. Grease the plate and pour the mixture in the plate and allow to cool. Cut the cake into square pieces.

Bhindi masala fry

very yummy and very easy to make this recipe. Recipe credit goes to my mom as always.

Ingridients:
 500g Bhindi, chopped as seen in pic
 2 onions chopped
 1 large tomatoes, chopped
 4 garlic cloves
 1 tsp chilli powder
 1/4 tsp turmeric powder
 1/2 tsp garam masala powder
 1/2 tsp coriande powder
 1 strands of curry leaves
 1/2 tsp mustard seeds

Method:

1. Heat 1tbsp of oil in a kadai, Add mustard seeds, when it splutters add curry leaves.
2. Now add onions fry till translucent, add salt, turmeric powder, fry for 30sec.
3. Add bhindi, tomatoes, chilli powder, garam masala powdr, coriander powder and crushed garlic. Mix well and fry till bhindi is cooked. donot add water while cooking.
4. Garnish with coriander leaves.

Corn Pulao

Ingredients:
 1 cup Basmati rice, soaked for 1hr and then drained
 1 cup corn kennels
 1 big onions, sliced
 6 garlic flakes, crushed
 1" ginger paste
 3 cloves
 1" cinnamon
 1 aniseed
 2 bay leaf
 1 tsp chilli powder
 2 maggi cubes
 5 mint leaves
 coriander leaves chopped

Method:

1. Heat 1tbsp of ghee in apressure cooker, Add cloves, cinnamon, aniseed, bayleaf. fry for 10sec.
2. Add Onions, garlic n ginger. Fry till translucent.
3. Now add chilli powder, maggi cubes, and corn kennels. fry for 2 min. Now add mint leaves and 1/2 of chopped coriander leaves. fry.
4. Add drained rice and fry for a min. now add 1 1/2 cup water and cook for 1 whistle.
5. Garnish with coriander leaves.

Gingerly gobi

Ingredients
  2 Cups Cauliflower, medium size florets
  1 Tablespoon Ginger, grated
  1 Tablespoon Cilantro (Coriander Leaves), chopped
  1 Teaspoon Soy Sauce
  1 Tablespoon Ketchup
  1/4 Teaspoon Black Pepper powder
  Salt to Taste

Method:

1. Heat a large skillet or wok over medium heat, add oil.
2. Add grated ginger and stir-fry for few seconds. Add cauliflower florets stir fry for few minutes or until crisp tender.
3. Add chopped cilantro, soy sauce, ketchup, black pepper powder and salt, mix well. Stir and cook for 2 to 3 minutes.
4. Goes well with Chappati n white rice.

Mushroom chilli fry

Ingredients:
 20 button mushrooms, cut into quatered
 1 bunch spring onions, chopped
 1 tsp ginger garlic paste
 1tbsp soya sauce
 1tbsp vinegar
 slat to tatse
 2 green chillies, chopped
 1 small capsicum, cubes
 1 tsp pepper powder, fresh


Method:

1. Heat 1tbsp of oil, Add freshly grounded pepper, fry for a min, then add green chillies and onions dont add green portion of spring onions. fry till translucent.
2. Now add mushroom, salt, soya sauce, capsicum and ginger garlic paste. and cook till mushrooms are cooked.
3. Now add vinegar mix well. add spring onions.
4. garnish with coriander leaves.

Chicken kobab

Ingredients:
 1kg Chicken pieces
 3tsp ginger garlic paste
 1/2tsp turmeric powder
 2tsp red chilli powder
 handfull of chopped coriander leaves
 handfull of chopped mint leaves
 11/2tsp garam masala powder
 1 cup coconut milk
 salt to taste
 1tsp lime juice
 1tbsp green chilli paste
 2tbsp oil

Method:

1. Heat 2tbsp of oil in a pan, Now add 2tsp of ginger garlic paste, fry for a couple of minutes.
2. Now add chicken pieces, Mix well. Now add turmeric powder, red chilli powder, fry for 5 min.
3. Add coconut milk, chopped coriander leaves and mint leaves. fry again for 5 min.
4. Now add green chilli paste, garam masala powder and salt. add 1 tsp of oil. Mix well.
5. Add 1tsp of lime juice. Mix well, cover and cook for 15 min or till the chicken is cooked and gravy is thickened completely.
6. Now add 1 tsp of ginger garlic paste, mix well and fry for 2 min.
7. Garnish with coriander leaves.

Gobi Panch phoran

This is an bengali side dish. I learnt this from my jayabappamma who is an excellent cook.. I really liked it n here is the recipe for panch phoran since we use 5 spices the name is panch phoran.


Ingredients:
 10 florets of cauliflower
 mustard seeds, fennel seeds, fenugreek, kala jeera, onion seeds 1/2tsp each
 1 onion, sliced
 1 small potato, sliced, triangle
 1 tsp chilli powder
 salt to taste
 1tbsp oil

Method:

1. Heat oil in a pan, Add 5 spices and let it splutter, Then add onions fry for 5 min.
2. Now add Potatoes and Cauliflower. fry for couple of minutes and add chilli powder and salt. sprinkle little water and cook till vegetables are cooked.

Bhindi Pepper Fry

Ingredients:
 500 gm of ladies finger, we usually use small ladies finger for this
 2tsp pepper powder
 2 green chillies, slit
 salt to taste


Method:

1. clean the ladies finger, cut the ides and make two slits like cross.
2. heat 1tbsp of oil in a pan, add green chillies and pepper powder, i used freshely grounded pepper which gives u better aroma and taste. Fry for a while.
3. Now add ladies finger, mix well. fry for 5 min. cover n cook till bhindi is done. If u want u can sprinkle very little water.

Mexican rice

Ingredients:
 1pav basmati rice, soaked for 1/2hr and drained
 11/2cup cabbage, chopped
 1cup capsicum, chopped
 2 onions, sliced
 8 garlic cloves, chopped
 1" ginger, chopped
 5-6 green chillies, chopped
 4 cloves
 1" cinnamon
 2 bay leaf
 2tsp soya sauce
 2tsp vinegar
 1tsp chilli  powder
 salt to taste
 2tbsp oil


Method:

1. Heat oil in a pressure cooker. Add cloves, bay leaf, cinnamon, fry for 30 sec.
2. add garlic and ginger, fry for couple of minutes. Now add onions ry till translucent.
3. Add green chillies, cabbage and stir for 5 min. then add capsicum, soya sauce, vinegar, salt and chilli powder. fry till raw smell goes off.
4. Now add drained basmati rice, mix well. adjust the salt and add water upto the mixture level. cover the lid n cook on mediumm flame for one whistle.
5. Garnish with coriander leaves.

Taste of Pearl City: AWED Roundup

Taste of Pearl City: AWED Roundup

Indian spicy chicken

Ingredients:
 1 kg chicken
 1 onion, sliced
 1 tomato, chopped
 4 to 5 green chillis, slit
 1 tbs ginger and garlic paste
 1/2 tsp turmuric
 1/2 to 1 tsp chilli powder
 1 tsp coriander powder
 1 spring curry leaves
 4tbs oil
 1 tbs ghee
 salt
 coriander leaves, chopped
 cashews
 lemon juice
Garam masala: 4 cloves, 5 cardamom, 1/2 cinnamon stick, 8 black peppercons, roast and powdered.

dry roast and grind to a coarse powder
Method:

1. Marinate the chicken pieces with lime juice, salt, chilli powder and turmeric powder for 30 min.
2. Heat oil in a pressure pan, add green chillies, sliced onions, fry till translucent. then add ginger and garlic paste, fry for 5 min.
3. Add tomatoes and marinated chicken, fry for 5 min, cover and cook on low flame for 2 min. cover the lid and cook for 2 whistle. and till all the water evapourates.
4. Now add coriander powder, ghee, cashews and above roasted garam masala powder.
5. Fry on medium flame until dry, sprinkle coriander leaves. serve hot.
6. goes well with chappati, roti.

Raja Special

Ingredients:
 1 cup fried groundnut, crushed
 1 big onions, finely chopped
 1 big tomatoes, finely chopped
 1 green chillies, finely chopped
 1/2 tsp red chilli powder
 1/2tsp coriander powder
 1/2 tsp garam masala powder
 1/2tsp jeera powder
 salt
 1tsp of oil
 2tbsp corander leaves, chopped
 1/2 tsp lime juice

Method:

1. In a bowl, Mix all the ingredients very well except for groundnut.
2. then add crushed groundnut. mix well
3. finely garnish with coriander leaves and lime juice.