Butternut squash kheer/ payasam...

Butter nut squash 1, peeled and cubed, pressure cook in a little water. Allow the pressure to vent out,
allow to cool, whisk it thoroughly to puree the cooked butternut squash.
Ghee 2 tbsp., powdered jaggery 1 lb., raisins 1 tbsp., cashew nut splits 20, coconut milk 2 cups,
dried ginger powder 2 tsp.
Place the pressure cooker along with the puree over low flame on the stove top. Add 1 tbsp., ghee,
and jaggery , stir it continuously not to stick on the bottom of the cooker. When the puree starts thickening and getting separated from the sides of the cooker, add coconut milk and combine well. In the balance ghee fry raisins first, remove to a plate, fry cashew nuts and remove to the plate. Add the balance fried ghee to the kheer and stir continuously till the kheer comes into a semi thick consistency. Add dried ginger powder, mix well and allow to bubble. Add fried raisins and cashew nuts. Transfer into the serving bowl.
Pumpkin can also be used instead of butternut squash.
No one can easily recognise the main ingredient.

Chicken roast in coconut milk

Whole chicken 1, cut into medium pieces.
For marinade....lemon juice 1 tbsp., black pepper powder 1/2 tsp., garlic paste 1/2 tsp., salt to taste.
Marinate the chicken pieces and refrigerate overnight.
Onion 1, garlic cloves 3, ginger 3 inch piece,  cooking oil 1 tbsp., salt to taste, turmeric powder 1/8 tsp., coriander powder 11/2tsp., chilly powder 1 tsp., black pepper powder 1 tsp., garam masala 1/2 tsp., coconut milk 1 cup, curry leaf 1 sprig, cilantro chopped, little.
Heat oil in a shallow pan, drop in onion, saute till transparent, add garlic and ginger, saute till aroma spreads, add curry powders except garam masala, saute for 30 seconds, add chicken, mix well, and allow to cook in medium flame, when half cooked, add curry leaves, salt and coconut milk, simmer flame and cook the chicken. Add garam masala ,mix well, and cook till gravy covers the chicken pieces. Transfer into a serving bowl, garnish with cilantro. Serve with hot, dry chapatti.

Celery, capsicum in beef

 Minced beef 1 lb., onion 1, chopped, garlic cloves, 4, chopped, ginger 2 inch piece, chopped, red capsicum 1, celery 5 sticks, both chopped, cooking oil 1 table spoon, salt to taste.
Heat oil in a shallow pan, drop in onion, followed by ginger and garlic, saute for 2 minutes, add beef, mix well, close with a lid and allow to cook in low flame. When cooked, add salt, meat masala, combine well and cook for another 3 minutes. Add celery and capsicum. mix well and allow to remain in low flame for a minute. Transfer into a serving dish.
Serve with hot , dry chapatti.

Beef stew

 Boneless beef 250 gram, cut into 2 inch cubes, potato 2, peeled and cut into 2 inch cubes, tomato 1, chopped, onion 1, cubed, green chilly 3, silted, ginger paste 1 tsp., garlic paste 1 tsp., turmeric powder 1/4 tsp., coriander powder 1 tsp., chilly powder 1/2 tsp., salt to taste, curry leaf 1 sprig, pressure cook the ingredients with 1/4 cup water.
Coconut milk 1 cup, garam masala 1/2 tsp., cilantro chopped, 1 tbsp.
When pressure vents out, open lid, put cooker on low flame, add coconut milk and garam masala, allow to bubble for 2-3 minutes.
Take out from flame, transfer into a serving bowl and garnish with cilantro. Serve with bread of your taste, aappam , puttu etc.

Tomato curry in coconut milk....

 Tomato 3, onion 1, both sliced, green chilly 3, silted, curry leaf, half sprig. Pressure cook the ingredients adding half cup water and salt to taste.
Turmeric powder 1/4 tsp., Kashmir chilly powder 3/4 tsp., fenugreek powder 1/2 tsp.,
Coconut milk 1 cup, cooking oil 2 tsp., red chilly 1, broken into 2 pieces, curry leaf 1/2 sprig, mustard seeds a pinch, cilantro chopped a little.
 Allow the pressure to vent out and add curry powders, allow to boil, simmer flame, add coconut milk, adjust salt, allow to bubble.
Heat oil in pan, drop in red chilly, mustard seeds, allow to crackle, add curry leaves.
Garnish the curry with  mustard seasoning and cilantro. Mix well and transfer into a serving bowl.
Serve with rice, vegetables, meat or fish.

Smashed Brinjal in tamarind with Chapatti....

 Brinjal  big 1, cut into small pieces, marinate with salt to taste and
pepper powder 1/2 tsp. Microwave for 4 minutes.
Cooking oil 1 tbsp., onion 1, chopped, garlic clove 3, chopped,
tamarind concentrate 1/2 tsp., jaggery powdered 1-2 tsp., chilly
powder 1/2 tsp., coriander powder 1 tsp., fenugreek powder a pinch.
Heat oil in a pan, drop in onion and garlic, saute till tender, add
curry powders, salt, saute for 30 seconds, add brinjal, mix well,
allow to cook well, smash it, add tamarind and jaggery, adjust salt.

Transfer into a serving bowl. Excellent with dry chapatti.

Moong Dal in tomato sauce

Moong Dal 1 cup, soaked for 6 hours, Add little water and salt to taste. Pressure cook and  keep aside. Onion small 1, chopped, mace a little, clove 2, cooking oil 1 tbsp., turmeric powder a pinch, coriander powder 1/2 tsp., chilly powder 1/4 tsp., tomato sauce 2 oz., salt to taste, curry leaf 1 sprig.

Heat oil in a pan, add mace and clove, allow to brown, add half curry leaf, onion, saute till tender,

add curry powders, salt, add cooked, dal, mix well, simmer flame, add tomato sauce, adjust salt.

Remove the contents into a serving bowl, and serve with dry fluffy chapatti.

Minced turkey with green peas

Minced turkey 1 lb., frozen green peas 1/2 lb., onion 1, ginger 2 inch piece, garlic cloves 5,
all three chopped, green chilly 1, sliced into rings, salt to taste, pepper powder 1 tsp., turmeric
powder 1/4 tsp., coriander powder 2 tsp., garam masala 1/2 tsp., cooking oil 1 tbsp.
Heat oil in a shallow pan, drop in onion, saute till tender, add ginger and garlic, saute till
aroma spreads, add salt, curry powders and green chilly, saute for 30 seconds, add minced meat,
mix well, allow to cook, add green peas, allow to cook, combine well. transfer into a serving
bowl . Serve with rice, roti and nan.

Beef fry (nadan) .....a country style...for a tasty dinner...

 Boneless beef  500gm, remove fat,  cut into small pieces. Shallots 10, green chilly 2, ginger 2 inch piece, garlic cloves 6, all chopped, curry leaf 1 sprig, salt to taste. Pressure cook the ingredients.
Onion 1, chopped, garlic cloves 2, chopped. Coconut oil 1 tbsp., curry leaf 1 sprig, coriander powder
2 tsp., pepper powder 1 tsp., salt to taste.
Heat oil in a pan, drop in onion, saute till tender, add curry leaves and garlic, saute till aroma spreads,
add curry powders, saute for 30 seconds, add cooked beef, mix well, simmer flame, allow to get dry.
Adjust salt, and transfer into a serving bowl.

Serve for dinner along with sandwich thins, beef gravy and fresh cucumber tomato in lime juice.

Easy dinner...pasta with minced meat...

Whole wheat pasta 1 lb., boil enough water in a bowl in order to cover  the pasta when added.
Add pasta to the boiling water. Allow to cook till pasta is tender. Remove from flame, allow
to remain for 5 minutes, then drain out and keep aside.
Onion 1, sliced, garlic cloves 3, thinly sliced, asparagus, 10, cut into 2 inch pieces, mushroom
1/4 lb., sliced, grape seed oil 1 tbsp., pasta sauce 8 oz., minced beef 1/2 lb., salt to taste.
Heat oil in a wok, drop in onion and garlic, saute till tender, add minced beef, saute for 2 minutes,
allow to cook, add asparagus and mushroom, saute till cooked, add pasta sauce, stir for a minute,
add pasta, combine well and serve hot.

Beef pirattu....for a delicious lunch....

 Beef with a little fat 1 lb., cut into medium small pieces, shallots 10, ginger 2 inch piece, garlic cloves 5, green chilly 2, all chopped. Salt to taste, turmeric powder 1/4tsp., pepper powder 1/2 tsp.,
coriander powder 11/2 tsp., chilly powder 1/2 tsp., curry leaf 1 sprig.
Pressure cook the ingredients without adding water.
Onion small 1, chopped, cilantro chopped 2 tsp., curry leaf 1 sprig, garam masala 1/2 tsp., cooking
oil 2 tsp.
Heat oil in a shallow pan, drop in curry leaves and onion, sauté till tender, add cilantro and cooked
beef pieces, sauté for 2 minutes, add the balance juice of cooked beef, mix well, close with a lid,
allow to simmer till the gravy thickens. Add garam masala, adjust salt. Transfer into a serving bowl.
Serve with rice and vegetables.
Here beef was served with rice, spinach dal mix and yogurt curry.

Cauliflower in cream cheese

Cauliflower 1, flowers separated, soak  in salted turmeric warm water for 10 minutes, drain out.
Tomato sauce 1 tbsp., turmeric powder a pinch, pepper powder 1/2 tsp., salt to taste, mix the
ingredients and marinate the cauliflower, keep for 20 minutes. Microwave for 5 minutes.
Onion 1, chopped, garlic cloves 3, ginger 1 inch piece, both chopped, tomato 1, sliced.
All microwaved for 3 minutes.
Butter a little, salt to taste, cream cheese 1 oz., pepper powder 1/4 tsp.
Heat a little butter in a pan, drop in onion mix, saute for 2 minutes, add tomato, saute till,
blended, add cauliflower, combine well, saute for 3 minutes, add a little water, allow to cook.
If required sprinkle more water. Adjust salt, add pepper powder and cream cheese. Mix well.
Transfer into a serving bowl, garnish with chopped cilantro and serve with hot, dry chapatti.

Kids love this yummy creamy dish.

Orange rice for a Halloween dinner

 

Basmati rice 4 cups, salted butter 50 gm., orange food colour 1/3 tsp., salt to taste. Cook the rice in 10 cups water. Care should be taken not to over cook the rice. Transfer rice into a tray, run a fork through the rice to keep it separated. Allow to cool.

Roasted cashew nut 1/2 cup, chopped finely, ghee fried raisins 2 tbsp.

Combine rice with cashew chops. Transfer into a serving tray. Garnish raisins as you prefer .

Present for Halloween dinner and serve with other Halloween dishes.

Devil's egg prepared by Neelam Rawat on Halloween



Halloween dinner party

 

 

 

 

 

 

 

Double colour chicken biryani

Basmati rice 2 cups, orange/ pumpkin colour 1/4 tsp., salt to taste, mace a little, cinnamon 1 inch piece,
Cook the rice in 4 cups water, allow to cool.
Cooked white rice 1/2 cup. Mix both rice together and keep aside.
Chicken 500 gm., cut into medium size pieces,
Lemon juice 1 tbsp., black pepper powder 1 tsp., turmeric powder a pinch, salt to taste, ginger garlic paste 2 tsp.
Marinate chicken pieces and refrigerate overnight.
Onion 1, thinly sliced, tomato 1, chopped, cilantro chopped, 1/4 cup, biryani masala 2 tsp., cooking oil 1 tbsp.
Heat oil in a pan, drop in onion, sauté till tender, add tomato and cilantro, sauté till cooked, add masala, stir for 30 seconds, add chicken, combine well and cook in medium heat.
In a serving bowl, arrange a layer of rice, then chicken, again a layer rice, then chicken and the available gravy and finally cover chicken with balance rice.
 Garnish biryani with a spoon of ghee fried raisins.
Serve with carrot raita and papadum.
This simple home made biryani is delicious and attractive.

Simple tomato curry for Dosai

 Onion 1, chopped, green chilly 2, silted, tomato 4, chopped, curry leaf 1 sprig, dried methi leaves 1/2tsp., turmeric powder 1/4tsp., chilly powder 1 tsp., coriander powder 1 tsp., asafoetida powder
1/3 tsp., salt to taste.
Pressure cook the ingredients, garnish with seasoned mustard mix. Combine well.
Transfer into a serving bowl. Serve with dosai.
For seasoning- mustard a pinch, cooking oil 1 tsp., dried red chilly 1, curry leaf 1/2 sprig.
Heat oil in a pan, drop in chilly, mustard seeds, allow seeds to crackle, add curry leaves,
pour the mix over tomato curry.

Yummy and light dish for dinner.

Pasta in chicken broth.....an excellent source of dietary fibre....

 Whole wheat Gemelli (pasta)150 gram, Boil water in a wok, add salt to taste and pasta to the boiling
water and cook for 9 to 10 minutes stirring a few times to avoid sticking. Cook to the desired tenderness. Drain the pasta at the time ready to mix with the broth.
Frozen mixed vegetables including corn, carrots, green peas, green beans and baby lima beans 100 gms, Cooked chicken strips 50gms, onion chopped 1 tbsp., grape seed oil 2 tsp., garlic paste 1/2 tsp.,
chicken broth(fat free) 1 can, (410 g), salt to taste, chopped celery 1 tbsp., black pepper powder 1tsp.,
Roasted garlic Alfredo pasta sauce 100grams.
Heat oil in a shallow pan, drop in onion, saute till tender, add vegetables, garlic, celery, saute well, 
add cooked chicken, mix well, allow to remain on low flame for two minutes. Add chicken broth,
and black pepper, allow to boil, add the drained pasta and pasta sauce, allow to boil, simmer flame,
allow to remain for another 2 minutes, adjust salt and serve hot for dinner on a rainy cold day.
Available to serve four or five.

Boneless chicken curry

 Chicken breast 1 lb., cut into 2 inch square pieces. Ginger garlic paste 2 tsp., lemon juice 1 tbsp.,
salt to taste, Marinate chicken with the ingredients and refrigerate overnight.
Onion 1, thinly sliced, green chilly 3, silted, curry leaf 1 sprig, cilantro a little, scallion 1,
chicken masala 2 tsp., garam masala 1/2 tsp., thin coconut milk 1/2 cup, salt to taste, cooking
oil 1 tbsp., dried red chilly 2, broken into pieces.
Heat oil in a pressure cooker, drop in dried chilly and half curry leaves, when sauteed add onion
saute till tender, add chicken masala, stir for 30 seconds, add chicken pieces, chilly, mix well,
and pressure cook for a whistle. When pressure vents out, open the lid add coconut milk and garam masala, allow to bubble on low flame, adjust salt. Add balance curry leaves. Transfer to a serving bowl. Garnish with scallions and cilantro. Serve this tasty chicken curry with rice or chapatti.

Kozhi pirattu ( chicken in nadan style)

Whole chicken 1, remove skin, and cut into medium small pieces.

Lemon juice 1 tbsp., black pepper powder 2 tsp., turmeric powder 1/4tsp.,

ginger garlic paste 2 tsp., salt to taste. Marinate chicken with the ingredients and refrigerate overnight.

Onion 2, garlic cloves 3, ginger 2 inch piece, all thinly sliced, green chilly 3, silted, curry leaf

1 sprig, coconut oil 1 tbsp., salt to taste, coriander powder 1 tbsp., chilly powder 1 tsp., black pepper powder 1 tsp., garam masala 1 tsp.

Heat oil in a wok, drop in onion, garlic and ginger, saute till tender, add curry leaves, curry powders

and salt, stir for 30 seconds, add chicken pieces, mix well, saute for a while, close with a lid and

allow to cook. Care should be taken to see the ingredients are not stuck to the wok. Stir occasionally,

if required add a little water to get the mix cooked well and make it a little juicy. When the gravy

covers the pieces, adjust salt and remove into a serving bowl.

Serve the chicken for a delicious lunch with vegetables, pickles and pulissery ( yogurt curry ).

 

My grandson is waiting for the yummy lunch.

Green peas kuruma

 Green peas, 1 cup, soaked in water over night. Onion 1, garlic cloves 2, both chopped.
salt to taste, curry leaf 1 sprig, coriander powder 2 tsp., black pepper powder 1 tsp.,
turmeric powder 1/4 tsp.
Pressure cook the ingredients for 5-7 whistles. Allow to cool down, add 1 tsp., coconut
oil, swirl the wok, allow to bubble in low flame, adjust salt and remove into a serving bowl.
Garnish with chopped cilantro.
Serve with mini aapams. (rice patties )

Sprouted moong dal roast

 Sprouted moong dal 1 cup, steamed for 5 minutes and keep aside, onion small 1, chopped, garlic cloves 2, chopped, cooking oil 2 tsp., turmeric powder a pinch, chilly powder 1/2 tsp., coriander
powder 1 tsp., garam masala 1/4 tsp., salt to taste, curry leaf 1 sprig.
Heat oil in a pan, drop in half curry leaves, followed by onion and garlic, saute till tender, add
curry powders, stir for 30 seconds, add moong dal, combine well, if required add quarter cup
water, and salt, allow to cook in low flame. Transfer into a serving bowl. Garnish with curry
leaves. Serve with chapatti.

Prawn stir fry

Medium prawns 1 lb., peeled, deveined, and steamed.
Shallots 1/4 lb., chopped, garlic cloves 4, chopped, chilly powder 2 tsp., turmeric powder 1/4 tsp.,
salt to taste, curry leaf 1 sprig, cooking oil 1 tbsp.
Heat oil in a pan, drop in shallots and garlic, saute till tender, add turmeric and chilly powder, mix
well, add half curry leaf, add steamed prawns, salt, combine well and cook in low flame for 5 minutes. Transfer into a serving bowl. Serve with rice.

Kappa, meencurry and mulakupuli...( Cassava, fish curry and tamarind chutney )

Tapioca 1 kilo, peeled, cut into pieces, turmeric powder 1 tsp., salt to taste, dried red chilly 2,
cooking oil 1 tbsp., curry leaf 1 sprig, cilantro a little to garnish.
Cook tapioca in boiled water along with turmeric powder, when half cooked pour out the water
 and cook in fresh water, drain out, sprinkle salt to taste and keep aside.
Heat oil in a wok, drop in dried chilly and curry leaves, add cooked tapioca and smash well,
remove to a serving bowl, garnish with cilantro and serve with fish curry and tamarind chutney.

Meen curry ( Fish curry )

Fish fillets 1/2 lb., cut into 2 inch pieces, shallots 6,chopped, ginger garlic paste 2 tsp., fish masala
2 tsp., gamboge 4 cloves, salt to taste, curry leaf 1/2 sprig, cook all the ingredients in 1 cup water.
Allow to cook, adjust salt, add 1/4 tsp., fenugreek powder, two tomato cut into pieces, allow to boil
 and add 1 tsp., coconut oil, swirl the wok and remove into a serving bowl.

 Tamarind chutney
Tamarind concentrate 1 tsp., onion small 1, green chilly 4, both finely chopped, salt to taste.
Mix all the ingredients, add required warm water. Serve with cooked tapioca.

Chicken Biryani for lunch at home

 Chicken biryani
Whole chicken 1(2 - 21/2 lbs.), cut into desirable pieces, lemon juice 1 tbsp., pepper powder 1 tsp.,
turmeric powder 1/4 tsp., coriander powder 2 tsp., ginger garlic paste 1 tbsp., salt to taste,
Marinate the chicken with the ingredients and refrigerate over night.

Basmati rice 4 cups, black pepper 1/2 tsp., nutmeg 2 inch, mace a little, cloves 5, cardamom 2,
star anise 1, fennel seed 1 tsp. onion 2, garlic clove 2, both thinly sliced, cilantro paste 1 tbsp.,
tomato 2, chopped, chicken biryani masala 1 tbsp., curry leaf 1 sprig, green chilly 3, silted,
coconut oil 1 tbsp., salt to taste and chopped cilantro to garnish.
In a pressure cooker heat oil, drop in whole spices, when aroma spreads, add onion, garlic, sauté
till tender, add tomato, cilantro paste, stir till cooked, add salt , biryani masala, stir for a minute,
add chicken, combine well, allow to be in low flame till raw colour changes, add washed and drained
rice along with 7 cups water. Mix well, add salt and pressure cook for a whistle. Allow to cool. Transfer into a serving bowl and garnish with chopped cilantro.

Serve with a thin chicken curry, cucumber yogurt salad, mango pickle and papadum.

Pork chops

 Pork 500 grams, cut into 2 inch pieces, mustard sauce 1 tbsp., chilly powder 2 tsp.,
coriander powder 1 tbsp., turmeric powder 1/4 tsp., pepper powder 1 tsp., salt to taste,
curry leaf 2 sprigs, tomato 1, onion 1, garlic cloves 4, ginger 2 inch, all four chopped,
green chilly 3 , silted, garam masala 1 tsp., coconut oil 1 tbsp., mustard seed 1/4 tsp.
Marinate pork with mustard sauce, salt, half of the masala powders and refrigerate over night.
Heat oil in a pressure cooker, drop in mustard seed, allow to crackle, add half the curry
leaves, drop in onion, ginger and garlic, saute till tender, add tomato, green chilly, saute
till cooked, add balance masala powders except garam masala, saute for a minute, add pork
combine well and pressure cook for 3 whistles. Allow to vent, open lid. heat in low flame,
add garam masala, adjust salt. Transfer into a serving bowl. Garnish with curry leaves.

Thai stirfry rice noodles

Thai rice noodles 8 oz., Hen eggs 2, grape seed oil 2 tbsp., chicken strips ( boneless ) 8 oz.,
Scallions 2 sprigs, onion small 1, thinly sliced, garlic 2 cloves, thinly sliced, sprouted moong
dal 2 oz., steamed for 4 minutes, Thai peanut sauce 4 oz., salt to taste.
Boil 6 cups water, remove from flame, soak the noodles, stir occasionally, allow to remain for
8 to 10 minutes until soft and firm.
Heat half oil in a pan , break in the eggs ,add salt to taste, scramble the eggs, and keep aside.
Add balance oil in the pan, add onion and garlic, saute till tender, add chicken strips, saute
till cooked, add Thai peanut sauce, stir, add drained  noodles, moong dal, adjust salt, add
scallions and scrambled eggs, combine well and serve hot.

 

Broiled fish and veggies with rice

Sauteed veggies

 Broccoli  300 gram, flowers separated, beans 200 gram, cut into 21/2 inch pieces, onion 1,
thinly sliced, garlic cloves 3, thinly sliced, cooking oil 2 tsp., salt to taste, pepper powder
1/4 tsp., Steam the veggies for 4-5 minutes. Heat oil in a pan, drop in onion and garlic, saute
till tender, add veggies and salt, saute till blended, add pepper powder.
Broiled fish
Fish fillets 4, lemon juice 2 tsp., pepper powder 1/2 tsp., turmeric powder 1/4 tsp., coriander
powder 1/2 tsp., salt to taste. Combine the ingredients together and marinate fish fillets, keep
for 2 hours. Broil in a 375 degree preheated oven for 20 - 25 minutes.
Serve with cooked white rice and home made tamarind green chilly sauce.
It's really yummy......

Okra kuruma

Okra 300gram, cut into 2 inch pieces, onion 1, garlic cloves 2, both chopped.

Cooking oil 1 tbsp., vegetable masala 1 tbsp., garam masala 1/3 tsp., salt to taste,

coconut milk 1 cup, curry leaf 1 sprig, cilantro a little.

Heat oil in a wok, drop in onion and garlic, saute till tender, add okra, saute till

tender, add masala powders, salt, curry leaves, combine together, add 1/2 cup

hot water, cook in low flame. When cooked add coconut milk, allow to bubble,

remove to a serving bowl, garnish with cilantro.

Serve with hot chapatti.

Cabbage egg stirfry ( thoran )

Cabbage 3/4 lb., onion small 1, garlic clove 2, ginger 1 inch piece, all chopped finely.
 Grated coconut 1/2 cup, cumin seeds a pinch, turmeric powder 1/4 tsp., green chilly 1,
grind the ingredients together coarsely and keep aside.
Vegetable oil 1 tbsp., urd dal splits 1 tsp., mustard seeds 1/4 tsp., dried red chilly 2,
broken into pieces, salt to taste, curry leaf 1 sprig, hen egg 2, black pepper powder 1/4 tsp.
Heat half oil in a shallow pan, scramble the eggs adding pepper powder and salt to taste.
Keep the egg mix aside. Heat balance oil in the pan, drop in urd dal splits, dried chili,
stir till light brown, drop in mustard seeds, allow to crackle, add curry leaves, followed
by ginger, garlic and onion chops. Stir till tender, add cabbage, sauté and allow to cook.
When half cooked, add salt & coconut mix, stir well, reduce flame, close with a lid and cook
for 2 to 4 minutes. Add scrambled egg, combine well. Transfer into a serving bowl.
Excellent with rice and chapatti.