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

•  

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. 

Veg Dosa

We need

2 cups dosa batter

2 tbspns grated carrot

2 tbspns finely cut cabbage

1 finely cut green chilli

1 inch grated or finely cut ginger

2 tbspn finely cut onion 

little finely cut coriander leaves or tender curry leaves

little jaggery or sugar (optional)

Let's begin

Mix all the items well.  Adjust salt and chilli. Keep aside for 15 minutes or more for the batter to absorb flavors.

Make dosas till the batter gets over. Smear ghee before taking off the tava for more taste.

Serve hot. No need of chutney as these dosas are very tasty.

Note: Increase or reduce the vegetables according to your preference. Jaggery/sugar makes the dosas much tastier. Left over dosa batter works out best.

Prawn/Shrimp Masala

 

This recipe is easy to make, packed with loads of flavours and tastes amazing! 

What you need:

• 100 prawns (medium in size, deveined & cleaned)
• 1 tbsp lime juice
• Salt to taste

To grind:

• 7 long red chillies 
• 3 short red chillies 
• 2 tbsp coconut 
• 1 small tomato 
• 1/2 tsp turmeric powder 

For tempering:

• 5 cloves garlic (crushed)
• 10-12 curry leaves 
• 2 tbsp oil

Method:

• Heat oil in a pan. Add the crushed garlic. Fry until it turns brown. Add the curry leaves. Add the masala. Fry the masala on low fire for about 10-12 minutes. Add 1/2 cup of water. Let it boil. Add the prawns. Close the lid and let it cook. Check the salt and add lime juice. 
• Serve hot with rice. 

Bitter gourd/Karela Rings

 

Bitter gourd is a great source of several key nutrients. Bitter gourd rings are easy to prepare and can be enjoyed as a side dish. 

What you need:

• 2 large bitter gourds

• 2 tbsp rice flour 

• 1 tbsp corn flour 

• Juice of half lime 

• 2 tsp red chilli powder 

• 1/2 tsp coriander powder 

• 1/2 tsp turmeric powder 

• Salt to taste

• Oil for frying 

Method:

• Trim the ends of the bitter gourds and chop them into even sized rings. Discard the hard seeds. Wash and squeeze out the excess water. Apply salt and turmeric powder. Mix well and keep aside for half an hour.

• Squeeze the bitter gourd again and throw the excess salt water. Mix rice flour, corn flour, lime juice, red chilli powder, coriander powder and apply the paste evenly on the bitter gourd rings. Add salt if required. Marinate for 2 hours and shallow fry till crisp. 

Curd Rice

 

Curd rice is a very popular south indian dish. It’s easy to make and doesn’t require a lot of effort. Curd rice can be served with pickle or it can also be served plain. 

What you need:

• 2 cups of raw rice

• 1/2 cup pomegranate seeds 

• 1 tbsp cashew nuts (broken)

• 2 cups of fresh sweet curd

For tempering:

• 1 tbsp coconut oil 

• 1 tsp mustard

• Few curry leaves 

• 1 tsp coriander leaves

• 3 chopped green chillies 

Method:

• Wash and cook the rice in enough water till soft. Let it cool completely. Beat the curd and add it to the rice. Mix well.

• Take 1 tbsp coconut oil in a pan, add the mustard, curry leaves and green chillies. Add the cashew nuts and fry till they turn brown. Pour it over the corn rice. Also add the pomegranate and mix well.

• Refrigerate it or serve immediately with pickle. 

Mutton Korma

 

This mutton korma is delicious and easy to prepare. Made with easily available ingredients, this dish will leave you wanting for more. 

What you need:

• 1/2 kg mutton

• 1/2 cup curds

• 1 small onion (sliced)

• 1 tbsp ghee

• Salt to taste

For masala:

• 1/2 cup dry copra

• 1 small onion

• 1” ginger

• 3 garlic cloves 

• 4 long red chillies 

• 1/2 tsp coriander 

• 1/2 tsp kuskus

• 2 green chillies 

• 6 pepper corns

• 3 cloves

• 1” cinnamon 

• 1 cardamom 

Method:

• Wash the meat. Marinate with curds and keep it aside for half an hour. 

• Grind all the ingredients of the masala to form a fine paste. 

• Heat ghee in a pan. Fry the sliced onions until they turn golden brown in colour. Add the masala & fry till the raw aroma disappears. Add the marinated meat and stir fry for 15-20 minutes. Transfer the content to a cooker and cook for 5 more minutes. 

• Serve hot with roti, chapati or naan. 

Vermicelli/Semiya Idli

 

These idlis are prepared by mixing roasted semiya/vermicelli and curds. Vermicelli idlis are served hot with coconut or tomato chutney. This can be served for breakfast or as an evening snack!!

What you need:

• 2 cups of vermicelli (MTR or Bambino) 

• 2 cups sweet curd

• 1 tbsp semolina

• 2 green chillies (finely chopped)

• 1 tsp coriander leaves

• 1 tsp baking soda

• 2 tsp oil

• 1 tsp mustard

• 1 tsp urad dal

• 1 tsp chana dal

• 1 tsp cashew nuts (roughly chopped)

• Curry leaves

Method:

• Heat 2 tsp oil in a pan. Add the mustard, urad dal, chana dal, curry leaves and cashew nuts. Stir. Add the vermicelli and fry until it turns golden brown in colour. Add the semolina and fry for 3 more minutes. Turn off the flame and let the mixture cool. 

• Now add the curd to the cooled mixture. Add salt. Add the green chillies, coriander leaves and baking soda. Mix well and let it soak well for at least 15 minutes. Pour this mixture in the idli mould and steam for 10-12 minutes. 

• Serve hot with coconut chutney.

Jackfruit Payasam

 

Jackfruit payasam is one of the most delicious and flavourful payasam you can ever have! 

What you need:

• 2 cups jackfruit pods (remove seeds)

• 1 cup jaggery

• 3 cups scraped coconut 

• 1 tbsp ghee

• 1/2 cup semolina (roasted lightly)

• 1 pinch salt 

Method:

• Extract thick and thin coconut milk from the coconut. 

• Clean the jackfruit pods and chop into small pieces. Heat 1 tbsp ghee in a pan and add the chopped jackfruit and fry on medium heat till a nice aroma comes out. Add the third extracted coconut milk, salt and jaggery. Keep stirring in between. Add second extract milk and roasted semolina. Stir well. Finally add the thick extract of coconut milk. 

• Boil for 1-2 minutes. Serve hot.

Aloo Poha

 

Poha is well known for its high nutrient value. It is a good source of carbohydrates, antioxidants and essential vitamins. It is gluten free. Hence, it is one of the healthiest indian breakfasts!

What you need:

• 2 cups of thick poha

• 2 potatoes (medium sized)

• 3 green chillies (chopped)

• 1/2 cup coconut

• 1/4 tsp turmeric powder

• 2 tsp lemon juice 

• 2 tsp sugar

• 1/2 tsp sambhar powder (optional)

For tempering:

• 2 tsp oil

• 1 tsp mustard

• 1 tsp urad dal

• 1 tbsp groundnuts 

• Curry leaves

Method:

• While the potatoes, peel and mash. Keep aside. Heat oil in a pan, add the tempering. Add in the mashed potatoes and salt. Add the green chilies and sambhar powder. Stir well on low flame. Add coconut, turmeric powder, lemon juice and sugar.

• Meanwhile, wash the poha in sufficient amount of water, squeeze out excess water and add it to the potato mixture. Mix all the ingredients well. If desired, add 1 tablespoon of water. Close and cook for 1 to 2 minutes. Garnish with coriander leaves.

Rajma Masala (Kidney Beans)

 

This delicious and flavourful curry is made with rajma, also known as red kidney beans. This dish consists of many indian whole spices, and is usually served with rice. 

What you need:

• 1 cup rajma

• 2 onions (roughly chopped)

• 1 cardamom 

• 1 tsp ginger garlic paste 

• 2 tomatoes (roughly chopped)

• 2 green chillies (chopped)

• 1 tsp coriander powder

• 1/2 tsp cumin powder

• 1 tsp red chilli powder 

• 1/2 tsp garam masala

• 1/4 tsp turmeric powder 

• 2 tsp oil

• Salt to taste

Method:

• Wash and soak the rajma overnight of water. Heat the oil in a cooker. Add the onions. Stir and fry it till it turns light brown in colour. Add the ginger garlic paste. Continue storing it till it is well fried. Add in the tomatoes and green chilies. Scrape and cook till the oil separates. Add the spices, coriander powder, cumin powder, turmeric powder, red chilli powder and salt. Fry for a minute. Add the Rajma and 2 cups of water. Close the cooker and cook for 10 to 12 minutes. Garnish with fresh coriander leaves.

Springhoppers & Roce (Coconut milk) / Idiyappam

 

Also known as Shevige in kannada, Shevio in Konkani, this is a very traditional recipe and can be made with minimal ingredients. This tastes delicious with Shahi Chicken Korma or Chicken Korma. You can also simply enjoy springhoppers with thick coconut milk for breakfast. 

What you need:

• 1 kg of white boiled rice

• Salt to taste

Method:

Wash rice and soak for 5 to 6 hours. Grind with salt to form a thick paste. Make ball like shapes and steam in the Idly vessel for 30 minutes. Check if it’s cooked. Put it in a string hopper mould and press to make shevio. 
These are usually served with thick coconut milk to which jaggery, pinch of salt and cardamom powder is added.
You can also serve  shevio with sambhar or chicken curry.

Afghani Chicken Kebab

 

One of my favourite recipes to make, these chicken kebabs are soft and flavourful. Serve this dish on any occasion because no one can say no to these delicious kebabs! :)

What you need:

1. marinate

• 2 tsp pepper powder 

• 4 tsp ginger garlic paste

• 1/2 tsp nutmeg 

• 4 tbsp lemon juice

• 2 cups curd
• 500 gms chicken (washed)

2. marinate

• 3 tbsp milk cream

• 1/2 tsp nutmeg

• 1/2 tsp cinnamon powder 

• 1/2 tsp cardamom powder 

• 3 tbsp chopped green chillies 

• 1 tsp butter

• Salt to taste 

Method:

• Marinate chicken in no. 1. Refrigerate it for an hour. 

• After 1 hour, take the chicken out and add all the ingredients mentioned in no. 2. Keep it aside for an hour. 
• Preheat the oven at 180 degree for 10 minutes. Place the chicken and roast it for 20-25 minutes. Flip it once in between. 
• Or you can also shallow fry it with 1 tsp butter on a non-stick pan. 

• Serve hot with lemon and onion rings.

Shahi Chicken Korma

 

This Shahi Chicken Korma recipe is easy to follow and will give you the perfect ‘restaurant style’ dish with a creamy texture! The dish tastes not only delicious but is also very flavourful and is the ultimate crowd pleaser. 

What you need:

• 500 gms chicken 

• 1 & 1/2 tsp poppy seeds 

• 10 cashew nuts

• 1/2 cup coconut 

• 1/2 tsp garam masala powder

• 1 & 1/2 tsp red chilli powder 

• 1/2 tsp pepper powder 

• 1 tsp coriander powder 

• 1/2 cup milk

• 2 tbsp fresh cream

• 1 tbsp ginger garlic paste 

• 1 green chilli (finely chopped)

• 1 tsp cumin

• 1 large onion (chopped)

• 1 tbsp ghee/butter

• 1 tbsp coriander leaves for garnishing 

• Salt to taste

Method:

1. Wash the chicken. Roast the poppy seeds and keep them aside. Soak the cashew nuts and coconut in milk for about 15 minutes and grind to form a fine paste along with the poppy seeds.
2. Heat 2 tbsp ghee/butter. Add the cumin, chopped onion and fry until they turn golden brown. Add ginger garlic paste. Keep frying for 2 more minutes. 
3. After frying it for 2 minutes, add in the chicken pieces and chopped green chilli. Fry until all the chicken pieces get coated well. Close and cook for  3-4 minutes.
4. Add to it the ground paste, red chilli powder, salt and coriander powder. Bring it to a consistency of a thick gravy. Close and boil for 4-5 minutes. 
5. Check the salt.
6. Garnish with coriander leaves and fresh cream. Serve hot with roti, naan or bread. 

Chocochip Cookies

 

These cookies are simple, straightforward and turn out perfect every single time! The flavour and texture of these cookies is so good that it’ll leave you wanting for more :)

What you need:

• 1/2 cup salter butter (softened)
• 1/2 cup light brown sugar
• 1/2 cup white sugar
• 1 large egg
• 1 & 1/2 cup all-purpose flour
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp sea salt
• 1 cup chocolate chips/chopped chocolate 

Method: 

1. Preheat the oven to 375° fahrenheit. Line a baking pan with parchment paper and set it aside.
2. Take a separate bowl, mix flour, baking powder, salt, baking soda. Set aside.
3. Blend together butter and sugar until combined.
4. Beat in eggs and vanilla until fluffy.
5. Mix all the dry ingredients of step two, three and four until combined. Add in the chocolate chips to the mix.
6. Dust a plain surface. Flatten the dough. You can use a cookie cutter to cut out shapes of your preference.
7. Arrange these cut out shapes on the baking pan and bake it in the oven for approximately 6 to 8 minutes. take them out when they are just starting to turn brown. 
8. Let them sit on the baking pan for two minutes and then move them to a cooling rack.

Thukpa

 

Thukpa is a Tibetan noodle soup, which originated in the eastern part of Tibet. This soup is a good source of protein and carbs. It’s fragrant, hearty and easy to prepare.

 

What you need:

• 1/2 cup cabbage 
• 1/2 cup carrot 
• 2 cups of boiled noodles

for chicken broth:

• Chicken or the bones
• 3 garlic
• 1 large onion
• salt

Boil the above ingredients for 45 minutes. Strain. Discard the bones and keep the chicken aside for garnishing. 

for the paste:

• 1 tomato
• 1 onion
• 2 tbsp fresh coriander 
• 3-4 garlic 
• ginger 
• 2 green chillies 
• 1/2 tsp pepper

Grind the above mentioned ingredients to form a paste. 

Method:

• Heat 2 teaspoons oil. Sauté the paste for 3 to 4 minutes. Add sliced carrot and cabbage. Add the chicken stock and salt. Boil.
• Arranging thukpa: place the noodles in a bowl. Add the prepared soup. Drizzle half teaspoon of soya sauce all over. Garnish with shredded chicken and spring onion.

Aloo-Pudina Pulao

 

 Pudina is rich in antioxidants, phytonutrients and menthol, which helps the enzymes to digest food. This aloo-pudina recipe is easy, quick and has a great aroma to it. It can be served plain or paired with curd or raita and pickle.

What you need:

• 250 gms rice 
• 3 large potatoes (cubed)
• 1 & 1/2 cup pudina leaves
• 1/2 tsp turmeric powder 
• 3 green chillies 
• 1/2 tsp pepper
• 1/2 cup coconut 
• 1 tsp mustard
• 1 tsp lime juice
• 1/2 tsp jeera
• 1 tbsp oil
• salt to taste

Method:

1. Wash the pudina leaves and grind along with green chilies, coconut, turmeric powder, pepper and jeera.
2. Add 1 tablespoon oil in a pan. Add the mustard. Add the cooked potatoes. Fry till the potatoes turn light brown. Add the masala. Keep frying for about 2 to 3 minutes.
3. Add 500 ml of water and salt. Close the pan with a lid. When the water boils, simmer and add the rice. Check the salt and add lime juice. Close the lid and cook till done.
4. Serve hot with pickle or raita. 

Chicken 65

This chicken 65 recipe is easy, quick and delicious and will leave you wanting more!

• 1/2 tsp cornflour

• 300 gms chicken breasts (cut into cubes)

• 1 tsp garlic paste 

• 1 tsp black pepper powder 

• 2 egg whites 

• 1 tsp red chilli powder 

• 1 tsp ginger garlic paste 

• 1/2 cup hung curd

• 1/2 tbsp oil

• 1 tsp lemon juice 

• salt to taste

Method:

• Mix all the above mentioned ingredients. Check the salt. Marinate this paste with chicken for about two hours.

• If you are using microwave, arrange the pieces on the crusty plate and microwave it on high for about 20 minutes.

• Alternatively , add 1 teaspoon oil in a nonstick shallow fry pan. Arrange the chicken pieces and fry on medium flame for about 15 to 20 minutes. Flip the pieces in between.

Stuffed Bhindi

Stuffed bhindi is a very popular gujarati dish. It’s spicy, tangy and sweet, basically everything you could ask for. Made with easily available ingredients this dish is sure to be a hit!

What you need:

• 250 gms ladyfingers 
• 1/2 cup bengal gram flour
• 1/2 tsp turmeric powder 
• 1/4 tsp asafoetida 
• 1 & 1/2 tsp coriander powder
• 2 tsp lime juice 
• 1 tsp cumin powder
• 2 tsp sugar
• salt to taste
• oil for shallow frying

Method:

1. Wash the ladies finger. Trim the ends and cut it into two. Slit them lengthwise. Keep them aside.
2. Heat a kadai or a pan and roast the besan till it is dry for about 3 to 4 minutes. Let it cool. Add the chilli powder, turmeric powder, asafoetida, coriander powder, cumin powder, sugar and lime juice. Mix well.
3. Fill the above prepared mixture into all the slit ladies finger. Keep the remaining masala aside.
4. Heat the oil, add the stuffed bhindi and remaining masala over it. Mix well and cover it with a lid for about 5 to 7 minutes. Stir occasionally. Serve hot.