Wednesday, 27 May 2015

Schezwan rice

Schezwan rice - Shamala Bhat

Recipe :
  • 1.5 cups basmati rice or long grained rice
  • 6 cups water
  • ½ tsp salt
  • 2-3 drops of oil
  • for making schezwan rice:
  • 2 or 2.5 cups finally chopped vegetables ( i used 1 medium carrot, 8 french beans, ¼ cup finally chopped cabbage, 1 small capsicum/green bell pepper)
  • 1 or 2 spring onions/scallions finely chopped, reserve the greens for garnishing
  • 1 tsp finely chopped celery (optional), skip if you do not have.
  • 2-3 garlic, finely chopped
  • 2 tbsp schezwan sauce or as required -
  • ¼ tsp black pepper or as required
  • ½ tsp rice vinegar or apple cider vinegar or regular vinegar
  • 2 tbsp sesame oil or any vegetable oil
  • salt as required
  • rinse rice very well till the water runs clear of starch. soak the rice in enough water for 30 minutes.
  • drain and keep aside.
  • in a pot, bring to a gentle boil 6 cups of water with salt and 2 to 3 drops of oil.
  • add the soaked and drained rice to the hot water.
  • on a low to medium flame cook the rice without the lid.
  • when the rice becomes al dente or just cooked, remove the pot from fire and strain the rice.
  • gently rinse the rice in water so that they stop cooking and don't stick to each other.
  • cover the rice and keep aside.
  • preparing schezwan fried rice:
  • finely chop all the vegetables. you can even shred the vegetables in a food processor.
  • heat oil in a wok. add garlic and saute for a 15 to 20 seconds.
  • add the onions, celery and all the vegetables.
  • increase the flame and stir fry the vegetables on a high heat.
  • more finely the vegetables are chopped, more faster they will cook.
  • keep on stirring and tossing the vegetables on a high heat continuously. so that they are equally browned and cooked.
  • when the edges of the veggies starts to become light brown, add schezwan sauce.
  • stir and then add the drained rice in parts.
  • mix and toss the rice with the veggies gently.
  • season with salt, pepper and vinegar. stir and toss well so that the sauce coats all the rice grains evenly.
  • garnish the schezwan fried rice with the spring onions greens.
  • serve schezwan fried rice plain or with a side indo chinese dish like veg manchurian, mushroom manchurian or any dish of your choice.

Bread Manchurian

Bread Manchurian - Prathima Bhandary

Ingredients :
  • Bread – 4 slices
  • cornflour
  • Onions 2 (Finely chopped)
  • Big garlic (Finely chopped)
  • Ginger small piece
  • Green chilli -2
  • Tomato ketchup – 3tbsp
  • Soya sauce- 2tbsp
  • Chilli powder -2 tbsp
  • Coriander leaves- to garnish
  • Salt
  • Oil for frying
Method : 
  • Cut the bread into one inch cubes. Make a paste with cornflour,salt, chilli powder, ginger garlic paste and water. 
  • Dip the bread cubes in cornflour batter and deep fry. Heat oil in a pan and add the garlic, onions, sliced green chillies, ginger. 
  • Saute until transparent. And add the salt, chilli powder, Tomato ketchup, soya sauce. Stir well and now add fried bread. And garnish with coriander leaves.

Eggless Brownie

Eggless Brownie - Anitha Shenoy

  • 1cup maida
  • 125 Grams chocolate compound ( dark chocolate )
  • 1/2 cup salted butter
  • 1 tsp baking powder
  • 1/2 tsp soda bi carb
  • 90 ml water
  • 1/2 tin condensed milk...or 200gms 
  • 1tsp vanilla
  • Chopped walnuts as much as u wish

  • Mix and sieve dry ingredients..maida baking powder and soda
  • Take chopped chocolate, add water to it..heat both in a pan ..whisk for a smooth consistency..this makes chocolate sauce...
  • In other bowl whisk butter (softened) with condensed milk...taste..add sugar if u think it's less sweet...
  • Add vanilla..mix...add chocolate ( melted)..mix...
  • Add maida mix...whisk...for 2 mins...
  • Pour batter in a greased tin...
  • Add chopped walnuts on top...bake at 180 ..mine takes 40 mins...
  • Cool...cut ...enjoy warm...keep always in covered container..

Prawn curry with Raw Mango

Prawn curry with Raw Mango - Prasad Naik

Recipe :
  • 1 Bigcup of cleaned without shell prawns, 15 Bedgi Mirchi, 10 Kashmiri Mirchi and 1 tsp Coriander seeds Roasted together. 
  • Roasted Bedgi Mirchi & Coriander seeds, Fresh 1/2 cup Coconut, 1 onion, 5 seeds of Methi, 1/2 tsp Haldi. Add all these ingredients in a mixer with water and make fine paste. 
  • Heat 2tbsp of oil in pan add 1 fine chopped onion, saute till translucent and Prawns with 1cup of water. Cook till it boils as Prawns do not take much time to cook. Add grounded fine paste, 1 Raw Mango Wedges and boil. 
  • Now take 20 pods of lightly crushed Garlic make Bhagar in hot oil till Garlic are golden brown. Add them in boiling mixture and your Prawn curry (Kalvan) with Raw Mango is ready to serve with hot boiled Rice.

Channa Bhaji and Dudhi-Lauki Raita

Channa Bhaji and Dudhi-Lauki Raita

Recipe for Channa Bhaji : 
  • 1/4 kg Channa to be soaked overnight. Wash and keep aside. In a Pressure Cooker take 2 tbsp oil, heat it up. Add 2 Slit Onions, add Channa, mix well till Onions are soft. 
  • Make Masala in Kadhai - Take one cup fresh grated Coconut, 1 Badi Elachi, 2 Dalchini, 4 Cloves, 5 Black pepper corn, 2 tsp Garam Masala, 2 tsp Coriander Powder. 
  • Now saute till it gives Brown Color. Now take the mixture off from gas and make it cool and add 2 Green Chilled, Fresh Coriander, 1/2 inch Ginger, 5 Pods Garlic. 
  • Put all this in mixer and grind to paste adding one glass of water. Now take out the paste and add it in Pressure Cooker where Channas are getting cooked by adding 1 tsp Salt. 
  • Mix well and add 4 glasses of water. Put the pressure cooker lid on and take 6 whistles, where your Channa is cooked well. After the pressure is off, take this lovely thick Channa Bhaji in Vessel garnish with fresh Coriander and it's ready to serve.
Recipe For Dudhi - Lauki Raita :
  • Scrape the thick skin off Lauki, cut it in small PCs and Boil in water. Drain the water off and take it in a bowl. Add Roasted Crushed Groundnut, Fine chopped Green Chilli's and Coriander, Salt and Curd. 
  • Mix well and bring it to Riata consistency. keep it in fridge if you want it cold. Garnish with Red Chilli Powder and Jeera Powder, Summer Special Raita is Ready to serve.

Vada Pav from Cocktail Vadas

Vada Pav from Cocktail Vadas - Prasad Naik

Recipe :
  • Boil Potatoes, mash well with Salt as per taste. 
  • Make Tadka of Rai, Hung, Kadipatta, Green Chillies, Turmeric, Chopped Garlic, Chpopped Ginger. Now to add more flavour of Garlic add Garlic Paste. 
  • Add the Tadka in Mashed Potatoes and mix well by making small ballad as we wanted to make Cocktail Vadas.
  • Take a Besan Atta in a Vesssal add Red Chilli Powder little Salt, little Haldi and to have more Flavour and Aroma add Garlic Paste. 
  • Add cold water and make thin batter so that it has a thin coating on Vada and not thick coating of batter like commercial Vadas. Deep fry in medium hot oil. Since the coating is thin, do not over fry the Vadas. 
  • Have with Green Chatni or Dry Lasoon Red Chatni, Sandwich in Pav and here is your Smacking Vada Pav Ready to serve.

Sukkati Chi Chatni

Sukkati Chi Chatni - Prasad Naik

Recipe :
  • Clean the Dry Small Prawns-Sukkat and roast it on Tava by adding little oil. Add Red chilli powder and little Salt so that chilli powder gets coated on Sukkat. 
  • Take it off Tava when Sukkat becomes crisp. This can be eaten as it is by mixing fine chopped Onion, Fresh Corriander by adding lime juice. Tastes excellent with simple Rice and Daal. 
  • Sukkat Chatni: Take 12 roasted Bedgi Mirchi (or as per your spicy taste) 12 pods of Garlic, take out a juice of Lime Sized Tamerind or 1 table spoon of thick Tamerind paste. 1 cup fresh grated Coconut. 
  • Add all ingridents in Mixer and make fine Orange Color chatni out of it. Add Roasted Sukkat in this Orange Chatni, mix well and your yummy Sukkat Chatni is ready to serve.

Potato Corn Squeeze Sandwich

Potato Corn Squeeze Sandwich - Prasad Naik

Recipe : 
  • Boil Potatoes, mash well with Salt as per taste, add Boiled Corn and keep aside. 
  • Make Tadka of Rai, Hing, Kadipatta, Green Chillies, Turmeric, Chopped Garlic, Chpopped Ginger. 
  • Add Tadka in Mashed Potatoes and mix well. Your Potato Corn Squeeze Sandwhich stuffing is ready. 
  • I have taken brown bread and punched in round shape. Applied Green Pudina Coriander chatni on one side of top Bread Slice & placed Potato Corn stuffing on other Base Slice of Bread. Roasted in electric Sandwich maker. In few minutes toasted Sandwich was ready. 
  • Now leftover Bread cut pcs were roasted in Kadhai with salt and Red Chilli powder and made crisp crums. Made into powder and mixed with leftover Potato Corn Stuffing by making a Pattie. Roasted in same Kadhai with few drops of oil till it's brown. The Pattie was ready to eat with Sandwich.

Wednesday, 20 May 2015

Mango Sasam

Mango Sasam - Prasad Naik

Recipe :
  • Take 5/6 small size Ripen Mangoes, peel off the skin and keep them aside. 
  • Two Cups of Jaggery to be grated and kept aside in separate dish. 
  • Two cups of Grated Coconut, 2 tsp of Rai to be mixed with one cup of water and to be Grounded in mixer to paste and kept aside. 
  • Tadka : 1 tbsp of oil to be heated in a vessel, add 2 tsp of Rai,1/2 tsp of Hing. 
  • In Tadka add Ripen, Skin peeled Mangoes sauté for a minute, add grated Jaggery, Red Chilli Powder,Salt and the grounded Coconut/Rai paste. Add 1/2 glass of water or more, as the consistency you require. 
  • On a slow gas cook till it boils and all the Tadka, Jaggery and Paste is mixed well. It gives beautiful Aroma. You may add little Elaichi powder for flavour. Your Ripen Mango Sasam is ready to serve.

Dudhi ya Lauki ke Parathe

Dudhi ya Lauki ke Parathe - Prasad Naik

Recipe :
  • Take 2 cups of grated Lauki after peeling off thick skin. Add few Chopped Green Chills, 1 one Big Fine Chopped Onion, 5 pods of Fine Chopped Garlic, 2 tbs of Curd, 1 tsp of Kalounji or Onion Seeds, 1 tsp of Ajwain and Salt to taste. 
  • Now add 2 cups of Wheat Flour and make a tight dough of the mixture for Parathas by applying oil on your palms. No need to add any water as Lauki leaves its own water and you can get a good dough of the mixture.
  • Roll the Parathas and roast on both the sides with little ghee on Non Stick Tava till Parathas are Golden Brown Ready to serve.
  • If you want you can add any masalas in it, but remember with too many masalas it looses the taste of Lauki or Dudhi. Try and keep it very simple. 

Tuesday, 19 May 2015

Kasuri Methi Chicken

Kasuri Methi Chicken - Prasad Naik

Recipe : 

  • Marinate 1kg Chicken Pcs in 1 cup curd, 1/2 tsp Haldi, 2tsp Garam Masala, 2 tsp Garlic paste, 1 tsp Ginger paste, 1 tsp Salt. Keep for minimum 4 hrs or overnight in fridge is desired. 
  • Take Kadhai, Heat 2 tbsp of oil and fry 4 big slit Onions till brown. Add 3 chopped Tomatoes, 5 Garlic pods, 1/2 inch Ginger, 5 Cashew nuts, 2 tbsp Red Chilli Powder, 2 tsp Garam Masala saute for 5 minutes and grind to fine paste. 
Method :
  • In a Vessel 2 tbsp oil to be heated, add 1/2 cup Dry Kasuri Methi, 2 Tejpatta, 2 Badi Elaichi, 4 Choti Elaichi, 1inch Cinnamon, 5/6 Cloves, 5/6 Black Pepper Corn & saute till it leaves its Aroma. 
  • Add Marinated Chicken in it and mix well. Put a lid on and let the Chicken cook in the manation juice. The chicken would soak the juices and would become dry with marination coating on pcs. 
  • Add Onion Tomato paste and saute for 2 min and adjust the consistancy by adding the water as per your requirement. Take one boil. Gas off. Kasuri Methi Chicken is ready to serve.

Soya Stuffed Sandwich

Soya Stuffed Sandwich - Prasad Naik

Recipe :
  • In small Vessel take one glass of water and one cup of Soya chunks and boil. 
  • Add Chopped Green Chillis, Chopped fresh Coriander and 5 pods of fine Chpooed Garlic, 3 tsp of Vinegar, one tsp of Garam Masala & Salt to taste. Keep stirring till water is absorbed by Soya chunks to cook well. 
  • Mix well till mixture becomes dry. Then this mixture grind coarsely in a mixer by just giving one or two twists may be for few seconds. Your soya Stuffing for Sandwich is ready. 
  • I have added Black Pepper Sauce in Soya mixture for flavour to be spread on one side of Slice topped with grated Gaajar and Masala Cheese Spread on other Slice as shown in picture. Then it is Toasted in electric Griller. Sandwich is ready to serve.

Wednesday, 13 May 2015

Potlee Pohe

Potlee Pohe - Vidya Nayak Shenoy

Recipe Credits : Vidya Baindur

Recipe :
  • Soak the churmura in water for few mins.. drain water n keep aside ( as v do for poha usli )
  • Heat a tbsp oil .. fry chopped garlic n finely chopped onions in it also add the ground nuts n fry well.. 
  • Now add the chopped tomatoes n fry again..add red chilli pd.. a little salt.. a pinch of coriander pd.. n mix well.. now mix in the churmura n fresh coriander leaves finely chopped.. done.

Achaari Chana Masala

Achaari Chana Masala - Tanushree Aich

Recipe :
Ingredients :
  • 3-1/2cups Cooked Chickpeas
  • 4 medium sized tomatoes/ 250gms yogurt
  • 8-10 baby potatoes (optional)
  • 2 medium size red onions
  • a large handful of fresh coriander
  • 6-8 green chilies (spicy version)
  • 1/4tsp red chili powder (optional)
  • 1/4tsp turmeric powder
  • 4-5 garlic flakes
  • 2” piece ginger
  • salt to taste
  • 5tbsp oil
  • 1/2tsp dry mango powder (optional)
Pickle Spices to be roasted & coarsely ground
  • 1-1/2tsp Fennel seeds
  • 1tsp cumin seeds
  • 1tsp onion seeds (kalounji)
  • 3/4tsp mustard seeds
  • 3/4tsp fenugreek seeds (methi dana)
Method :
  • In a wok, add oil, add finely chopped onions, saute till transluscent
  • Add ginger garlic green chilly paste
  • When the rawness goes, add chopped tomatoes
  • Cook till pulpy n fully mushy
  • Now add the chilly, turmeric, & pickle spice pwdrs ( pls note : original recipe calls for mustard seeds, which i skipped fearing it might get bitter)
  • Saute for a min, add in the potatoes ( baby potatoes or medium sized ones cubed)
  • Add in the chickpeas
  • Stir well , add in the chickpea cooking liquid
  • Add in a lil amchur, salt & let it simmer on a low flame till the gravy thickens & reduces considerably
  • Switch off when semi dry, sprinkle some freshly chopped coriander !!

Monday, 11 May 2015

Ponsa Idli (Jackfruit Idli)

Ponsa Idli (Jackfruit Idli) - Prathima Bhandary

Recipe :
Ingredients :
  • Chopped Jack fruit- 2cups, 
  • Idli rava- 1cup,
  • Coconut grated-1cup, 
  • Jaggery- Depending upon the sweetness of the fruit, 
  • Salt-A pinch, 
  • Cardamom powder- A pinch
Method : 
  • Grind Chopped jack fruit+ coconut+Jaggery in the mixer to a smooth consistency without adding water.
  • Transfer ground mix to a bowl and mix rava, salt & cardamom powder. 
  • Grease idli moulds with gee & fill in the idli mix & steam for 20 mins till done.

Sabudana Polo (Thalipeeth)

Sabudana Polo (Thalipeeth) - Tanushree Aich

Recipe :
Ingredients :
  • 1 cup sago ( washed well & soak for abt 3 hrs in water just enough to immerse the sago)
  • 1 cup bombay rava ( not very fine)
  • Half cup curd ( beat it well with little water)
  • Chopped green chillies
  • Grated ginger
  • Chopped coriander leaves
  • Cumin seeds
  • Salt
  • Soak sago in water for an hr, the sago will soak up all the water, coarsely grind with very little water
  • Add rava, curds & water to give a thalipeeth consistency ( not very thick or thin, should b easy to spread with fingers)
  • Add a tempering of cumin seeds, chopped chillies, to the batter
  • Add chopped coriander, grated ginger, adjust salt
  • Heat griddle drizzle some oil, place a lump of the batter on it
  • Spread with fingers ( neither too thick or thin )
  • Let it brown well, then flip over & roast the other side too
  • Repeat the process for the rest of the thalipeeths ...
  • Serve with raita or a dollop of butter!!

Note : To add nutrition value roasted peanut pwdr can be added too, authentic thalipeeth recipe normally calls for mashed potatoes instead of rava, u could try that version too 

Prawn Curry

Prawn Curry - Prasad Naik

Recipe :
  • 1 Bigcup of cleaned without shell prawns, 
  • 20 Bedgi Mirchi and 1 tsp Coriander seeds Roasted together. Roasted Bedgi Mirchi & Coriander seeds, Fresh 1/2 cup Coconut, 1 onion, 5 seeds of Methi, one small ball of Imli, 1/2 tsp Haldi. Add all these ingredients in a mixer with water and make fine paste. 
  • Heat 2tbsp of oil in pan add 1 fine chopped onion, saute till translucent and Prawns with 1cup of water. Cook till it boils as Prawns do not take much time to cook. Add grounded fine paste and boil. 
  • Now take 20 pods of lightly crushed Garlic make Bhagar in hot oil till Garlic are golden brown. Add them in boiling mixture and your Prawn curry (Kalvan) is ready to serve with hot boiled Rice.

Adraki Chilli Chicken

Adraki Chilli Chicken - Nandini Kini

Pumpkin Soup

Pumpkin Soup - Chandrika Kini

Recipe :
Ingredients :
  • 1kg pumpkin peeled, deseeded & chopped
  • 1 potato peeled & cubed
  • 2 onions chopped.
  • 2 cloves of garlic chopped.
  • 4Tbsps of oil
  • salt & pepper as per taste.
Method :
  • Heat 2tbsp of oil in a pan. Add chopped onions to this & gently fry till they become soft. ( shudnt be brown) add chopped garlic pieces & fry for a while. now add chopped pumpkin pieces & potato cubes. stir for few mins. then add water or vegetable stock . mix well. close the lid & allow to cook for about 10 to 15mins. 
  • Season with salt & pepper & boil for few mins.
  • Puree this with hand blender. Mixer can also be used .
  • Cut the wholemeal bread into small croutons. Heat the remaining oil 2tbsp in a pan & fry the bread pieces until it starts to become crisp.
  • Serve this yummy soup with fried bread pieces.

Monday, 4 May 2015

Healthy Multiflour Onion Dosa

Healthy Multiflour Onion Dosa - Shyamala Shenoy

Recipe :
  • Take 1 cup ragi flour, 1 cup wheat flour, 1/2 cup maize flour, 1/2 cup rice flour, 1/2 cup maida ( optional) n 1cup semolina (med rava) ..Mix well.
  • Now to this add 1 1/2 cup buttermilk and required amt of water to get batter consistency of Panpolo ( Neer dosa). While mixing use Whisk to avoid any lumps.
  • Now add finely chopped 1 or 2 onions, 2-4 green chillies n chopped coriander leaves, little jeera powder,salt.
  • On non stick tawa spread the batter,as v do with panpolo, sprinkle oil, wait till underside bcm brown , flip , fry both sides to get crispy dosas.. Have this with coriander leaves chutney..

Egg Pepper Chilly Masala

Egg Pepper Chilly Masala - Tanushree Aich

Recipe :
  • In a wok, add oil, add sliced onions, saute till lightly brown
  • Add gg paste, saute till rawness goes
  • Add in chilly, turmeric, coriander pwdrs
  • Add chopped tomatoes, cook till pulpy & masala leaves oil
  • Add in quartered eggs, saute till the masalas coat the eggs well, adjust salt
  • Switch off gas 
  • Make a tempering of hing, lots of coarsely ground pepper, curry leaves
  • Pour on the curry, Enjoy with rotis or rice, ive made it semi dry, u can add water n make a curry!!

Kuvve Pitta Duddali

Kuvve Pitta Duddali - Vidya Nayak Shenoy

Recipe :
  • For 1 cup kuvve peet add 1 cup milk n 2 cups of water n mix well.. Heat kadai n smear a little ghee .. 
  • Pour this mixture n saute well add cardamom pd n if needed can add cashews n raisins fried in ghee.. 
  • Add 1 cup sugar n mix well.. this will turn in a lump with colour being transparent from white .. switch off the gas.. apply ghee to a plate n pour this mixture n spread with a ladle...when cool cut into pieces..

Sunday, 3 May 2015

Eggless butterless Zebra cuppies

Eggless butterless Zebra cuppies - Preethi Prasad

Recipe :
Ingredients :
  • 1 cup Maida(250 gms)
  • 1/2 cup warm water
  • 1/4 cup oil 
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp lemon juice
  • 3/4 cup powdered sugar
  • (Below mentioned ingredients to be added to chocolate batter)
  • 2.5 tsp unsweetened cocoa powder
  • 1 tbsp powdered sugar
  • 1/4 cup warm water
Method :
  • Mix sugar,oil,milk,warm water,Vanilla extract and lemon juice.
  • Sieve the flour,baking soda and baking powder.
  • Add the wet ingredients to the dry ingredients and mix to form a smooth batter.Divide this batter into 2 equal parts.Keep one part plain and to the other part add cocoa powder,sugar and warm water and mix to form a smooth batter.Use seperate laddle for both the batters.
  • Grease the muffin tray.First pour a spoon of white batter.On top pour a spoon of chocolate batter.Again pour a spoon of white batter.swirl only in the centre with a spoon from top to bottom.
  • Pre heat the oven at 190 C for 10 mins.Place the muffin tray in the preheated oven and bake for
  • 30 mins.Check with a toothpick,if it comes out clean it is done.

Coorgi Egg Curry

Coorgi Egg Curry - Jyoti Nayak Kamath

Recipe :
  • Hardboil 4 eggs ,deshell and cut into halves, for accompaniment you can add cut and boiled cayote squash or potatoes 
  • For the gravy,grind to a fine paste half grated coconut with 4 green chillies,2 teaspoon jeera and 5 garlic flakes
  • Cook the paste with required water and when it is boiling add the cut eggs and squash a Kadai keep some oil add one medium onion finely chopped.
  • Fry till nice and pink,to this add one medium tomato finely chopped fry till mushy,add chilly powder,haldi powder,coriander powder and a pinch of garam masala and fry well.
  • Add this mixture to the boiled gravy,mix well and serve with ghee rice or rotis

Pudina Rice

Pudina Rice - Maya Bhat

Recipe :
  • Grind a handful of pudina leaves , 3-4 greenchillies , a small lump of tamarind and little salt to taste .
  • Now in pressure cooker heat oil . Add one small spoon each mustard seeds, cumin seeds and urad dal . Saute till urad dal changes to golden brown. Now add the ground paste and little turmeric powder. Let it get cooked for some time. 
  • Finally add rice and mix well with the paste.. now add water (1:2)
  • Adjust salt . Take 3-4 whistles according to your rice quality.

Note : Cashewnuts, greenpeas, peanuts etc also could also be added according to preferences

Paneer Afgani

Paneer Afgani - Jyoti Nayak Kamath

  • Dry Roast 3 Tablespoon of pine nuts,soak 10 cashew nuts in warm water.chop one medium onion and one medium tomato .
  • Keep some oil fry the onion,tomato,1 teaspoon of jeera,2 green chillies,3 cardamom,3 cloves,and 2 teaspoon of saunf.then make a fine paste of above all ingredients.
  • Shallow fry the Panneer cubes and put them in water,squeeze out the water so that they become nice and absorb the gravy well.
  • In a kadai,keep some oil,add one onion sliced and fry till pink,add the ground paste and fry for some time,add haldi powder,chilly powder and a pinch of garam Marsala,add 1/2 cup of milk to thin the gravy.
  • Once the gravy starts boiling add the Panneer and mix well,let it simmer for 3 mins ,then add a teaspoon of crushed kasoori methi as garnish and flavour.

Murgh Shahi Curry

Murgh Shahi Curry - Vidya Nayak Shenoy

Recipe :
  • Marinate 1 kg. chicken with 1/2 cup thick curd, ginger + garlic paste, salt , red chilli pd, garam masala pd and turmeric pd for 1/2 hr, in the fridge.. Heat oil n add shahi jeera..( caraway seeds ) 
  • Add 5 green chillies slit n fry. add 1 cup full chopped onions n fry till golden brown.. add 1 cup tomatoes too n fry well .. now cool n grind to a smooth paste adding enough water 
  • Pressure cook chicken for 1 whistle .. Heat oil .. add bay leaf and jeera n fry.. now add 2 chopped onions and fry till golden .. add ginger garlic paste n fry
  • Now add the ground masala .. fry till it combines well.. add the cooked chicken and mix well.. bring to a gentle boil.. lastly add almond n cashew paste ( each 25 in no. ..soaked n ground to fine paste ).. n mix well.. keep on stirring.. check on salt.. lastly add kasurimethi n switch off..

Capsicum Pickle

Capsicum Pickle - Vanditha Bhakta 

Recipe :
Ingredients :
  • Capsicum, medium size - 2
  • To roast and powder
  • Fenugreek seeds - 1 teaspoon
  • To grind
  • Fenugreek powder - 1/4 teaspoon
  • Asafoetida (Hing) - 1/4 teaspoon
  • Juice of 1 big lemon
  • Red chili powder - 1/2 tablespoon
  • Turmeric powder - a pinch
  • Salt - 1 teaspoon
To temper
  • Oil (preferably Sesame Oil) - 3 tablespoons plus 1 teaspoon
  • Mustard seeds - 1/2 teaspoon
  • Wash the green peppers, remove the stalk and finely dice them.
  • Heat a frying pan and toast the fenugreek seeds. Powder it once it is cool and set aside.
  • In the same frying pan add the 3 tablespoons of oil and once it is hot add the mustard seeds. Now add the chopped peppers and a pinch of salt and sautee it until it is cooked well. Mine is an electric range and it took approximately 12 minutes.
  • While the capsicum is cooking, in a blender grind together the ingredients listed. Save the extra fenugreek powder for later.
  • Once the capsicum is cooked well add the ground paste and mix together. Let this cook for another 3-4 minutes.
  • If you wish you can add another teaspoon of oil to the pickle before removing it from the stove top and mix it well.
  • Transfer to a clean container which has a lid and close it when it has cooled completely.