PORK RIBS

These barbecue pork ribs are so delicious that it’ll become a family favourite dish in no time ! Go ahead and try this recipe ! 🥰

What you need:

• 1kg pork ribs

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• 6 green chillies

• 1 tsp red chilli powder

• 3” peeled ginger

• 10-15 garlic cloves

• 3 tsp vinegar
• Salt to taste

Grind the above ingredients to form a fine paste. Wash the pork ribs and drain completely.

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• 3 tbsp olive oil

• 3 tbsp barbecue sauce

Recipe:

• Apply the ground paste over the meat and marinate for 2 hours. 

• Cook the meat along with the marinate with sufficient water till it becomes soft.

• Heat 1 tbsp oil in a non stick pan and shallow fry the ribs on both the sides till they turn golden brown. 

• Apply the barbecue sauce all over it and serve hot.

Missi Roti

 

What you need: 

• 2 cups of wheat flour 
• 1 cup besan (gram flour) 
• 1 tsp ajwain
• 1/2 cup thick curd
• 1 tsp melted ghee
• 1/2 cup chopped methi leaves 
• 3/4 - 1 cup water
• Salt to taste

Method: 

• Mix all the above ingredients. Knead to form a soft a soft dough.
• All the dough to rest for 10-15 minutes.
• Make medium sized balls on the rolling board. Dust some wheat flour on the surface. Flatten each ball of dough to medium sized rotis. 
• Heat a tawa and place the rotis. Fry on both sides by adding ghee. Press the sides to cook evenly. 
• Serve with curd or raita. 

Idli

 

Idlis are a perfect dish for breakfast. The best part about idlis? Idlis can be enjoyed with any type of chutney / sambar! :))

What you need:

• 2 cups idli rice
• 1/2 cup urad dal
• 1/2 cup beaten rice or rice flakes
• Salt to taste

Method: 

• Wash and soak the rice and urad dal separately for 4-5 hours. Soak the rice flakes separately for an hour.
• Grind the dal in a mixer to form a fine paste. Remove the paste. In the same jar mix together rice and rice flakes and grind to a light course consistency. Mix both the batters and add the salt. Keep it well covered in a warm place for about 8-10 hours. 
• Pour the batter in the idli mould and steam for 10-12 minutes. 

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Note: 

• Ferment the idli batter for 8-10 hours in a warm place. 
• Soft idlis will be formed with a fluffier batter.
• The batter will double if it has fermented well.

Pomfret Green Masala Curry

 

A very delicious curry, cooked with coriander leaves, spices and coconut. It’s a change from the usual onion and coconut based red curries.

What you need:

• 1/2 kg pomfret or kingfish (cleaned and cut)
• 1 cup water
• 1 tsp tamarind paste
• 1 small onion (sliced)
• 2 tsp coconut oil 
• Salt to taste

Grind to a paste: 

• 4 long green chillies 
• 1 tsp cumin seeds
• 3 cloves garlic 
• 6 pepper corns
• 1/2 tsp turmeric powder 
• One bunch coriander leaves 

Method: 

Heat oil in a pan. Add the onions and fry them until they turn slightly brown in colour. Add the ground paste. Fry for 10-12 minutes till it turns dry and aromatic. Add the tamarind paste, water and salt. Stir well and make sure the gravy is thick. When the gravy boils, add the fish, simmer. Cover the pan and cook for 3-4 minutes. Serve hot with rice. 

Sweet and spicy prawn fry

 

What you need:

• 50 medium sized prawns (cleaned and deveined)

• 1 tbsp ginger garlic paste

• 1 tsp red chilli powder 

• 1/2 tsp turmeric powder 

• 1 tbsp tomato sauce 

• 2 tbsp oil

• 2 large onions (finely sliced)

• 1 tsp lemon juice

• Few curry leaves

• Salt to taste

Method:

• Clean  the prawns and marinate with ginger garlic paste, red chilli powder, turmeric powder, lemon juice and salt. Keep aside for half an hour.

• Heat oil in a pan. Fry the sliced onions till they turn slightly brown in colour. Add the marinated prawns. Stir well. Let the prawns cook for a while. 

• Add the curry leaves. Cook the prawns on low heat till the excess water evaporates and they turn dry. Add the tomato ketchup and mix well. Check the salt and turn off the flame.

• Serve hot. 

Cheesy Garlic Bread

 

Garlic bread is a favourite among all ages. This garlic  bread recipe is easy and tastes better than the store bought ones. Garlic bread can be enjoyed as a side with pasta or on its own. 

What you need:

• 50g softened butter
• 4-5 cheese cubes
• 7-8 bread slices (cut lengthwise)
• 10-15 garlic cloves (peeled)
• 2 tbsp cilantro or coriander leaves 
• 2 tsp oregano / seasoning mix
• 3 tbsp olive oil
• Salt to taste 

Method: 

Combine butter, garlic, salt in a hand mixer. Beat it well. You can also use a stone crusher. Crush it and mix until all the ingredients are well combined. Add the coriander leaves.

Cut the bread lengthwise. Apply the garlic spread evenly or each slice. Sprinkle grated cheese and oregano. Fry it till it turned golden brown. 

Palak Soup / Spinach Soup

 

What you need:

• 1 bunch of palak (spinach) leaves (washed)
• 1 onion (small sized - finely chopped)
• 1 cup milk
• 1 tsp corn flour 
• 1/2 tsp pepper powder 
• 2 tbsp butter

Method:

Heat 2 tsp butter in a pan. Add the palak leaves and fry till they fade. Add little water and cook. Now, blend these leaves in the mixer and keep it aside.

Mix cornflour in the milk. Heat remaining butter in the pan. Add the onions and fry till they turn golden brown. Add the palak purée and the milk. Mix well. Let it boil well. Add the salt and pepper powder to taste.

Serve hot. 

Prawn Pulao

 

What you need:

• 3 cups basmati rice
• 100 medium sized prawns (deveined and cleaned)
• 3 big onions (chopped)
• 4 medium tomatoes (chopped)
• 2 tsp lemon juice 
• 2 tbsp ghee/oil
• Salt to taste 

For masala:

• 1/2 tsp turmeric 
• 1 tsp cuscus 
• 1/2 tsp cumin
• 6 green chillies 
• 2 red long chillies 
• 1" ginger
• 7 garlic peeled 
• 1/2 bunch coriander leaves 
• 1 tbsp grated coconut 

Method: 

Heat oil in a kadai. Fry the onions till they turn soft. Add the finely chopped tomatoes. Cook till the tomatoes turn soft and mushy. Add the ground paste. Fry till the oil separates.

Put in the prawns and cover and cook them for 5 minutes. Add salt and lime juice. Check the salt. Make sure the gravy is thick.

In a big saucepan boil 6 cups of water. Add salt to taste. Add the washed rice and 1/2 tsp turmeric powder. Close and cook. Reduce the heat when the water boils. Cook for 7-8 minutes and stir in between. Turn off the flame when the rice is well cooked. Keep it covered for a while.

Layering: 

Take a casserole. Palace a layer of cooked rice. Too it with a layer of the prawns gravy. Spread it evenly. Add another layer of rice and gravy over it. Make sure that the top most layer is rice. 

Garnish with fried onions. Cover the casserole and serve it hot with curds or raita. 

Ragi Nutri Mix

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What you need: 

• 1/2 kg ragi (finger millet)
• 1/4 kg wheat
• 100g jowar 
• 50g green gram 
• 50g horse gram
• 50g chick peas 
• 10-12 almonds 
• 4 cardamom 

Method:

• Wash all the ingredients separately (except cardamom). Dry them on a clean towel and keep in the hot sun for a day or two to dry completely.
• Heat a kadai and dry roast each ingredient separately, till they slightly change colour and become aromatic. Let it cool to room temperature.
• Place all the ingredients along with cardamom in a dry mixer jar and powder it. Store in an air tight container.

Preparation of porridge:

What you need: (makes 2 cups) 

• 1 cup milk
• 1 cup water
• 1 small piece jaggery
• 2 tsp nutri mix powder (prepared above)
• Pinch of salt

Method:

• Pour 1 cup of milk and 3/4 cup water alongwith jaggery on a sauce pan. Let it boil. 
• Meanwhile, mix 2 tsp mutri mix powder to the remaining 1/4 cup of of water and mix thoroughly. Add this 1/4 cup to the boiling milk. 
• Stir continuously so that no lumps are formed. When it boils, keep it on simmer for 2-3 minutes. Add the salt. Turn off the flame. 

This porridge can be enjoyed in the morning in place of tea or coffee along with breakfast. 

Dahi Chicken

 

What you need:

• 1/2 kg chicken cut into medium sized pieces 
• 1 tbsp coriander powder 
• 1 tbsp ginger-garlic paste
• Turmeric powder 
• 3/4 cup curd
• 1 large tomato (chopped)
• 1 tsp red chilli powder 
• 2 medium sized onions (chopped) 
• 1/2 tsp garam masala powder 
• 2 tbsp ghee 
• 2" cinnamon 
• 3 cloves
• 1 star anise 
• 2 green chillies (finely chopped)
• Salt to taste
• Coriander leaves for garnishing

Method: 

• Wash the chicken. Marinate with curd, coriander powder, garam masala powder, turmeric powder, and tbsp ginger garlic paste and salt. Keep aside for half an hour.
• Heat ghee in a pan. Add in the cloves, cinnamon and star anise. Fry. Add in the onions and fry till they turn transparent. Add the tomatoes and cook till the tomatoes turn soft. Add the marinated chicken. Stir well. Add in the green chillies and red chilli powder. 
• Cook on high flame with the lid closed. Cook for about 7 to 8 minutes. Keep stirring in between. 
• The onions and the tomatoes will be cooked by now and a thick gravy will be formed. Check the salt. 
• Garnish with coriander leaves. Enjoy! 

Pork Chilly

 

What you need:

• 1 kg pork (cut into bite-sized pieces)

• 4-5 onions (medium, cubed)

• 10 garlic cloves 

• 1" ginger

• 6 green chillies 

• 1 large capsicum (cubed)

For masala:

• 10 red chillies (long)

• 4 cloves

• 2 tbsp vinegar

• 2" cinnamon 

• 1/2 tsp jeera

• 1 tsp coriander seeds 

• 1/2 tsp fennel seeds

• 1 tsp turmeric powder 

Grind the above ingredients to form a fine paste.

• 1 tbsp chilli-tomato sauce 

• 1/2 tbsp soya sauce

• 1 tbsp pepper powder

For marination:

• 2 tbsp Ginger garlic paste 

• 1 tbsp vinegar

• 1/2 tbsp turmeric powder 

• 2 tbsp coconut oil 

• Salt to taste

Method:

Chop the pork, wash and drain. Marinate with ginger garlic paste, turmeric powder, vinegar and salt. Marinate for 30 minutes. Boil the pork with one cup of water for 10 to 15 minutes. Remove and let it cool. 

Heat just 1 teaspoon of oil in a pan. Add the cooked pork pieces and fry on medium flame for 10-15 minutes till it turns golden brown. If your pan is small, fry in two batches. Keep aside.

In the same pan add the remaining oil, and add in the cubed onions, green chilies, ginger and garlic. Fry till they are slightly cooked. Add the capsicum and mix well. Add the ground paste and stir well for about 3 minutes. Add the fried meat and chilli tomato sauce. Sauté well. Close the lid and let it cook for 2 minutes. Serve hot.