Chicken Bharta

Preperation Time: 40-45 min

Ingredients:
Chicken (Boneless) - 1 lb
Onion - 3
Green Chillies - 2
Red Chilli - 1 tsp
Jeera Pwdr - 1/2 tsp
Kasoori Methi - 1/4 tsp
Turmeric Pwdr - 1/2 tsp
Corinader Pwdr - 3/4 tsp
Garam Masala - 3/4 tsp
Tomato paste - 2 tbsp
Tomato - 1
Ginger - 3/4 tbsp
Garlic - 4
Cashews - 20
Cilantro
Water - 1/2 cup
Salt for taste
Oil

Preperation Method:
1) Boil water in a vessel. Add cashews and allow it to boil slightly. Keep aside.
2) Heat oil in a pan. Add ginger, garlic and saute for a minute. Add 1 onion t the pan and saute for a minute until onion turns light brown in color.
3) Add 1/4 tsp's each of turmeric pwr, red chilli pwdr and coriander pwdr and fry for a minute.
4) Add tomatoes and allow it to cook for a minute.
5) Grind items in the pan and cashews into a fine paste.
6) Cut chicken into very small pieces.
7) Heat oil in a pan. Add the chicken pieces, mix well for 2 minutes. Add balance chopped onions and green chillies to the pan and mix well.
8) Saute well until everything in the pan turns light brown in color. Make sure the water within the chicken pieces is dried off completely when frying.
9) Add balance red chilli pwdr, garam masala, jeera pwdr, kasoori methi to the pan and mix well. Allow the contents to cook for 2-3 minutes.
10) Add the tomato paste to the pan and saute the contents for another 2-3 minutes.
11) Now add the ground paste to the pan and mix well so that chicken gets coated well with all the contents.
12) Add 1/2 cup of water, mix well and allow the contents to boil.

Garnish with Corinader leaves and serve Chicken Bharta with Chapathi/Roti :-

Tomato Rice

Preperation Time: 30 min

Ingredients:
Rice - 1 cup
Tomatoes - 2 nos (chopped)
Onion - 1 (Small, chopped)
Ginger - 1 inch piece finely chopped
Chilli Pwdr - 1 tsp
Corinader Pwdr - 2 tsp
Jeera Pwdr - 1 tsp
Turmeric Pwdr - 1/2 tsp
Garam Masala - 1 tsp
Fenugreek Pwdr - 1/2 tsp
Asafoetida - 1 tsp
Mustard Seeds - 1 tbsp
ChannaDal - 2 tbsp
Peanut - 2 tbsp
Urad Dal - 2 tbsp
Cilantro Leaves - 1/2 cup
Salt for taste
Oil

Preperation Method:
1) Cook rice seperately.
2) Heat oil in a pan, Add mustard seeds and allow it to sputter. Then add channa dal, peanut, uad dal and fry until it turns into golden color.
3) Add onion to the pan and fry until the onion turns translucent.
4) Add ginger, tomato, salt to the pan and keep stirring. When everything mixes well together, add all powders and let it cook for 3-4 minutes.
5) Keep stirring frequently. When the tomatoes are cooked well, then add the cooked rice to the pan and mix well.
6) Garnish with cilantro leaves and serve hot :-

Samosa Chaat

Preperation Time: 30 min

Ingredients:
Chick Peas - 1 cup
Tomato - 1 1/2 cup (chopped)
Onion - 1 tbsp (chopped)
Cilantro - 1/2 cup
Kasoori Methi - 1 tbsp
Curd - 1/4 cup
Potato - 1/2 cup
Corinader Pwdr - 1 1/2 tbsp
Garam Masala - 1/2 tsp
Jeera Pwdr - 1/2 tsp
Red Chilli Pwdr - 1/4 tsp
Turmeric Pwdr - 1/4 tsp
Plain Sev - 2 tbsp
Salt for taste
Oil

Preperation Method:
1) Soak chick peas overnight and cook the peas well.
2) Boil potatoes in water. Heat oil in a pan, add potatoes, salt and a pinch of garam masala to the pan and mix well. Keep aside.
3) Make a lemon size chapathi dough and roll it as we do for making Chapathi. Put the potatoes on one side of the dough and cover the sides to make a samosa shape. Fry the samosa in oil.
4) Heat oil in another pan. Add all the powders to the pan and stir for a minute. Then add the chopped tomatoes to the pan and mix well. Let this cook in low flame until the tomatoes melt and form a gravy.
5) Add Kasoori methi and a pinch of cilantro to the gravy and mix well. Add the cooked chick peas and mix well.
6) Take a plate and put 1/3 rd of the chick peas curry on the plate. Then palce the cooked samosa in the center of the plate. Add the balance chick peas curry on top of the samosa.
7) Then add curd on the top and sprinkle chopped onion and tomatoes on the plate. Sprinkle coriander leaves and plain sev on top.

Samosa Chaat is ready to eat now.. Serve hot.. :-

Banana Muffins

Preperation Time: 35-40 min

Ingredients:

Ripe Banana - 1 (mashed)

All Purpose Flour - 1 1/2 cup

Egg - 1 large

Brown Sugar - 1/2 cup

Baking Pwdr - 1 tsp

Baking Soda - 1/2 tsp

Salt - 1/4 tsp

Butter - 1/2 cup (half of this melted, other half spread using fork)

Butter Milk - 1/4 cup

Canola/Veg Oil - 3tbsp

Vanilla Extract - 1 tsp

Preperation Method:

1) Pre-heat oven to 350 F.

2) Whisk flour, sugar, baking pwdr, baking soda and salt in a bowl.

3) Mix mashed banana, egg, butter, butter milk, vanilla extract in a large bowl until it turns into a smooth mix.

4) Gradually add the flour mixture to the large bowl and stir until the contents blend well. (If possible, use a hand mixer and blend the contents in a low speed)

5) Fill muffin cups 3/4 full with the blended mix. Bake the muffin in the oven for almost 15-20 min at 350 F.

6) Insert a toothpick into the center of muffin and check. If the toothpick comes out clean, then muffin is done. Remove the muffins from the oven and serve..

Note: You can add walnuts/cashew nuts/pecans etc in the muffin mix if you want.. This will make the muffins more crunchy and tastier..

Mutton Masala

Preperation Time: 1 hr

Ingredients:
Mutton - 1 lb (1/2 kg)
Onion - 2 big (Chopped)
Tomato - 2 medium (chopped)
Ginger - 1 1/2 inch piece
Garlic - 9 cloves
Green Chilli - 2
Turmeric Pwdr - 1 tsp
Chilli Pwdr - 2 tsp
Coriander Pwdr - 2 tbsp
Garam Masala - 1 1/2 tsp
Kitchen king masala - 1 tsp
Fennel Pwdr - 1 tsp
Fennel Seeds - a pinch
Mustard Seeds - 1 tbsp
Dry Red Chilli - 2
Cloves - 3
1/2 inch Cinnamon
Pepper Corns - 3
Curry leaves
Salt for taste
Oil

Preperation Method:
1) Grind garlic, ginger and green chillies together.
2) Heat oil in a pan. Add mustard seeds and allow it to sputter. Add fennel seeds, Dry red chilli, cinnamon, cloves, pepper corns and onions to the pan.
3) Saute till Onion turns light brown in color.
4) Add the ground paste to the pan and saute for few seconds.
5) Add all the powders to the pan except Garam masala and mix well. Saute for a minute.
6) Add the mutton pieces together with salt and Garam masala and mix well. Keep stirring for few seconds till the mutton pieces get coated well with the masala mix.
7) Add tomatoes to the pan and saute for another 2 minutes.
8) Add 2 cups of water to the pan and mix well. Cover with a lid and let the contents cook for 45-50 minute.
9) Stir occassionally and keep cooking until the water evaporates and the gravy thickens.
10) Add curry leaves to the pan.

Note: It is always better to cook mutton in a pan rather than cooking in a pressure cooker. Cooking in a pan over a medium flame will help the muton to mix well with masalas and adds to the taste and flavor of the curry..

Serve Mutton Masala hot with Chapathi/Roti :-

Ammyaru Dosa

Preperation Time: 10-15 min

Ingredients:
Dosa Rice - 1/2 cup
Toor Dal - 1/4 cup
Urad Dal - 1/4 cup
Fenugreek Seeds - A few
Onion - 1 (medium)
Green Chilli -2
Asafoetida - 1 1/2 tsp
Red chilli pwdr - 1/2 tsp
Curry leaves - 1/4 cup
Salt for taste

Preperation Method:
1) Soak dosa rice, toor dal, urad dal and fenugreek seeds in water for atleast 7-8 hrs.
2) Grind these into a fine batter.
3) Add all other ingredients to the batter and slightly blend them in the mixer.
4) Spread this batter on the dosa pan and make the dosas..

Serve Ammyaru dosa hot with any kind of Chutney.. :-

Tamarind Rice (Pulisadam)

Preperation Time: 25-30 min

Ingredients:
Rice (Any type of rice) - 1 Cup
Tamarind Paste - 1 tbsp
Water - 1 1/2 cup
Sesame Seeds - 1 tsp
Mustard Seeds - 2 tsp
Channa Dal - 1 tsp
Urad Dal - 1 tsp
Dry red chilli - 2 to 3
Asafoetida - 2 tsp
Reanut (raw) - 2 tbsp
Turmeric pwdr - 1/2 tsp
Red chilli pwdr - 1/2 tsp
Coriander pwdr - 1 tbsp
Oil (Sesame Oil / Gingerly oil) - 3 tbsp
Salt for taste

Preperation Method:
1) Wash the rice and cook it. Keep the cooked rice aside.
2) Heat oil in a pan. Add dry red chilli and fry well. Then add mustard seeds and allow it to sputter.
3) Add Channa dal, urad dal, peanuts, sesame seeds and fry well until the mix turns golden brown in color.
4) Add all powders to the mix and stir for a minute.
5) Mix tamarind paste in water and add the tamamrind mix to the pan. Allow it to boil. Stir occassionally. Keep boiling the mix until it turns into a semi thick paste.
6) Add the cooked rice to the pan containing the paste and mix well.

Enjoy your Pulisadam with Pickle.. :-

Note: The semi thick paste made using steps 2-5 above can be stored in a refrigerator for long time and can be used to mix with rice for making Tamarind rice whenever we want..

Egg Schezwan

Preperation Time: 25-30 min

Ingredients:
Boiled Egg - 2
Onion - 1
Green Chili - 2
Capsicum - 1/2 cup
Green Onion - 1/2 cup
Garlic - 2
Ginger - a small piece
Schezwan sauce - 1 tbsp
Tomato Sauce - 1/2 tsp
Soya sauce - 1 tsp
Sesame Oil - 1 tbsp
Veg/Canola Oil for frying
Salt for taste

For Batter:
Corn Flour - 1 tbsp
All purpose flour - 1 tbsp
Egg - 1
Salt

Preperation Method:
1) Mix Corn flour, all purpose flour, egg and salt together and make a thick batter.
2) Cut the boiled eggs into 2 halves. Dip the egg halves in the batter and fry them in veg/canola oil until it turns light brown in color.
3) Heat oil in a pan. Add ginger, garlic, green chillies and saute for a min. Then add onion and white part of green onion and saute for a min (saute until it turns translucent, make sure it does not fry)
4) Add all sauces and mix well. Then add capsicum and green onion to this and saute well.
5) Add the fried egg to the pan and saute well. Make sure the egg pieces get well coated.

Egg Schezwan can be had with chapati/roti..

Notes: If there is no schezwan sauce, then we can prepare the sauce ourselves. Soak 1 cup dry red chilli and 1 garlic pod in Vinegar for 4-5 hrs. Then boil it in vinegar and grind the mix well. Schezwan sauce is ready.. This sauce can be stored in a tight container for 1-2 months can be used.