Potato and Tomato in Red Gravy Special

A fantastic vegetarian dish so easy to prepare and yet tastes great with chappathis or pathiris. Don’t miss out this recipe!

Ingredients

01. Potato, peeled and cut into pieces – 250 g 02. Tomato, chopped – 1 large 03. Onion, chopped – 1 large 04. Red chilli powder – 2 tsp 05. Turmeric powder - ½ tsp 06. Fennel powder - ½ tbsp 07. Salt – to taste 08. Coconut oil – 2 tbsp 09. Garlic, crushed - ½ tbsp 10. Curry leaves – a few

Preparation

01. Pressure cook the potato, tomato, onion, red chilly powder, turmeric powder, fennel powder and salt together for two whistles and keep aside. 02. Heat the coconut oil in a pan and sauté the garlic and curry leaves. 03. Add the pressure cooked potato masala and stir. 04. It’s done already! Serve sizzling hot with chappathis, parottas or pathiris.

Onion Ring Fry

A vegetarian starter that is sure to be the centre of attention at any party!

Ingredients

01. Onions (large sized) - 2 02. Refined wheat flour (Maida) - ½ cup 03. Rice flour (roasted) - ½ cup 04. Red chilli powder - ½ tsp 05. Black pepper powder - 1 tsp 06. Turmeric powder - ½ tsp 07. Asafoetida - ¼ tsp 08. Cumin seeds (powdered) - ½ tsp 09. Curry leaves (chopped) - a few 10. Coconut (grated) - 1 tbspn 11. Oil (heated) - 1 tbspn 12. Salt - to taste 13. Oil - to fry

Preparation

01. Remove the outer layers of the onions. Slice the onions horizontally into neat circles. 02. Separate the onion rings from one another. 03. In a bowl, mix together the maida, rice flour, red chilly powder, black pepper powder, turmeric powder, asafoetida, powdered cumin seeds, curry leaves, grated coconut, one tablespoon of hot oil and salt. 04. Add the required water to make it a thick, flowing batter. 05. Gently dip and coat the onion rings in the batter and deep fry in hot oil, in batches, till golden brown. 06. Serve hot with sauce or chutney.

Chicken Satay Special

This is a very popular Indonesian dish, not just in Indonesia but in many other countries as well.

Ingredients

01. Chicken pieces (boneless) - 200 g 02. Red chillies - 80 g 03. Button onions - 30 g 04. Garlic - 30 g 05. Mango ginger - 20 g 06. Lemon grass - 30 g 07. Tamarind extract - 5 tsp 08. Dried prawns (cleaned) - 4 tsp 09. Salt - to taste 10. Sugar - to taste 11. Oil - 100 ml 12. Honey - 1 tbsp

Preparation

01. Grind the red chillies, button onions, garlic, mango ginger,lemon grass, tamarind juice, dried prawns,salt and sugar to a fine paste. 02. Now coat the chicken pieces well with this paste and leave it overnight to marinate. 03. Thread the chicken pieces into thin bamboo skewers and roast in the barbecue. 04. Make a paste with the oil and the honey. Keep basting the chicken pieces with this oil-honey paste during the roasting process. 05. As another option, it can also be grilled in the oven. 06. Serve along with peanut sauce. 07. To make peanut sauce, make a paste with 100 grams of peanuts, a little red chilli, a large spoon of finely chopped onions, one spoon each of garlic paste and ginger paste, one small spoon of wild ginger,one Kaffir lime leaf and salt.

Rice Flake Cutlet

Put your foot down and say good bye to junk food and bakery snacks. Surprise the kids with a whole new healthy “teatime snack”. Watch them gobble down cutlet after cutlet...

Ingredients

01. Rice flakes (locally known as aval) - 2 cups 02. Onion (finely chopped) - 1 cup 03. Green chillies (finely chopped) - ¼ cup 04. Carrots (finely chopped) - ½ cup 05. Curry leaves - a few 06. Coconut (grated) - 1 cup 07. Bread slices, cut into very small pieces - 2 08. Garam masala powder - ½ tsp 09. Egg white (whipped) - 2 10. Bread crumbs -1 cup 11. Oil - for frying 12. Salt - to taste

Preparation

01. Soak the rice flakes in a little water, take out immediately and squeeze out the water. Keep aside. 02. Heat a little oil in a pan and sauté the onion, green chillies, carrots and curry leaves. 03. Add the mix to the coconut, bread pieces, garam masala, salt and the rice flakes. Knead together to a dough. 04. Divide into lemon-sized balls and flatten the balls to the desired shape. Dip them one by one in the whipped egg white and roll over in the bread crumbs. 05. Heat the oil in a pan and fry them in batches till they turn a lovely golden brown. 06. Serve hot.

Nizami Potatoes

Nizami Potatoes

Sizzling crispy potatoes tossed in spicy masala…This Hyderabadi dish can be described as delightfully delicious snack.

Ingredients

01. Potatoes - 2 02. Red chilli powder - 1 tsp 03. Dried raw mango powder (amchoor) - 1 tsp 04. Chaat masala - 1 tsp 05. Salt - to taste 06. Coriander leaves (chopped) - 1 tsp 07. Sesame seeds (ellu) - 1 tsp 08. Ghee - 1 tsp

Preparation

01. Half boil the potatoes with the skin on. 02. Slice the potatoes long and deep fry them with the skin till they turn crisp. 03. Combine the red chilli powder, dry raw mango powder, chaat masala, salt, coriander leaves and sesame. Now add the fried potatoes to this mix and turn over so that the masala blends well with the potao slices. 04. Arrange the mix on the sides of a deep bottom pan with lid and place a small bowl of hot crackling coal in the centre. 05. Pour ghee over the hot coal and immediately close the pan. 06. Open the pan after 10 minutes, stir the potato mix once more and serve sizzling hot with thick curd or dates chutney.

Hummus Special

Welcome to the taste of the Arabian land! Try out this purely vegetarian dish which is both not only healthy but unbelievably tasty too...

Ingredients

01. Chick peas (vella kadala ) - 1 ½ cups 02. Salt - ½ tsp 03. Garlic - 2 pods 04. Ground sesame (thahini) - ½ cup 04. Lemon juice - ½ cup 05. Olive oil, parsley oil and cumin seeds - to garnish

Preparation

01. Soak the chick peas in water overnight. 02. Drain water, transfer the soaked chick peas to another dish, pour fresh water to an inch over the level of peas and mash well using your hands. 03. Add a pinch of salt and allow boiling. 04. Remove the froth that forms at the top and allow cooking for about 1 ½ hours. 05. Grind the garlic and salt in a mixer. 06. To the ground mix add the sesame and lemon juice and grind again to a thick white paste. 07. Strain the chick peas and grind well in the mixer. (Do not throw away the water in which the chick peas was cooked). 08. Add the peas stock and loosen the mix. 09. Add salt to taste. 10. Spread out the hummoos on a pan and garnish with olive oil, parsley leaves and cumin seeds. 11. Tastes superb with pita bread, pickles, mint leaves and a cup of tea. 12. Other toppings for the hummoos are a handful of parsley leaves or chopped onions. (To turn it non vegetarian try a topping of chopped beef pieces cooked with a pinch of cinnamon)

Homemade Curry Powder - Microwave Recipe

It is not always healthy to buy curry powders from stores as they may add artificial colors and low quality spices which may be harmful to health. It is definitely not very difficult to prepare fresh curry powder in your very home provided the ingredients are ready. Take a look at how to go about with the preparation of curry powder (Microwave Recipe).

Curry Powder Recipe – Prepare Curry Powder In Microwave (Microwave Recipe)


Ingredients:
1. 1 cup coriander seeds
2. 3-4 red chilies
3. ' cup gram dal
4. ' cup urad dal
5. 1 cup dry coconut (grated)
6. A piece of cinnamon
7. 2-3 cloves
Masala Powder Preparation:
1.Fry the coriander seeds in the microwave for a minute or two (until the change in color)
2.Fry red chillies, cinnamon, cloves and grated coconut in another separate plate for half a minute
3.Fry the dals until it turns slightly brown. Leave all the fried stuff aside to cool.
4.Powder the fried mixture and spread the powder on plate. After an hour store in a air tight container. Tasty masala powder is ready to serve.