Fish Mappas

Ingredients

King Fish – ½ lb, cubed

Onion – 1 medium, sliced

Green Chilly – 2, sliced

Ginger – ½ inch, sliced

Garlic – 2 pods, sliced

Mustard Seeds – ¼ tsp

Red Chilly Powder – 1 tsp

Coriander Powder – 1 tsp

Turmeric Powder – ¼ tsp

Fish Masala – ¼ tsp, optional

Kudampuli(Gambooge) – 1 piece

Thick Coconut Milk – ½ cup

Water – 1 ½ cup

Curry Leaves – 1 Sprig

Salt – to taste

Oil – for shallow frying

For Marinating

Red Chili Powder – 2 tsp

Turmeric Powder – ¼ tsp

Pepper – 1 tsp, crushed

Salt – to taste

Preparation

Marinated fish should keep aside for minimum 30 min.

Shallow fry the fish in heated oil and keep aside. In the same pan and in the same oil add mustard seeds. After it splutters add onion, green chilies and curry leaves. When onions are transparent, add ginger and garlic then add turmeric powder, red chili powder, coriander powder and fish masala .

When the masalas are done, add water bring to a boil. In medium heat add kudampuli, fried fish and salt. Cover and cook for 10-15 minutes. Now turn off the gas and add thick coconut milk and mix well.

Garnish with curry leaves.

And you are all set for a delicious fish mappas for your dear and near ones. It goes well with rice and roti.

Beef Roast

Ingredients

Beef – 1 lb, cubed

Onion – 3 medium, sliced

Mustard Seeds – ½ tsp

Green Chilly -2, sliced

Garlic – 1 tbsp, crushed

Ginger – 1 tbsp, crushed

Cinnamon – ¼ inch stick

Cardamom – 2

Cloves – 4

Bay Leaf - 1

Red Chili Powder – 1 tsp

Coriander Powder – 1 tsp

Tomato – 1, chopped

Curry Leaves – A sprig

Salt – to taste

Oil – 2 tbsp

To Marinate

Red Chili Powder – 1 tsp

Coriander Powder – 1 tsp

Turmeric Powder – ¼ tsp

Pepper – 1 tsp, crushed

Fennel Seeds – ½ tsp, crushed

Salt – to taste

Preparation

Marinated beef should be kept aside for minimum 20 to 30 minutes. Then pressure cook it till it is well done. Reserve the beef stock as we can use this later.

Take a deep skillet and heat oil. When the oil is hot add mustard seeds and after it splutters add cinnamon stick, cardamom, cloves and bay leaves (Garam masala powder).Add onion and fry until it becomes dark brown in color. Then add ginger, garlic, green chilies fry them for another 30 seconds. Add chopped tomatoes fry well until it breaks down, then its time for red chili powder, coriander powder. After 30 seconds add beef stock. When it boils add cooked beef and curry leaves. Leave it in a low flame until the water dries out and it turns into dark brown color.

This yummy beef roast goes very well with rice as well as roti.

Palak Pakoda

Ingredients

Palak/Spinach – 5 cups, chopped

Gram Flour/Chickpea Flour – 1 cup

Rice Flour – 2 tsp

Onion – ¼ cup, chopped

Green Chilly – 1 tsp, finely chopped

Ginger – 1 tsp, finely chopped

Garlic – 1 tsp, finely chopped

Red Chilly Powder – 1 tsp

Turmeric Powder – ¼ tsp

Asafetida/Hing – ¼ tsp

Cilantro – 2 tbsp, finely chopped

Salt – to taste

Oil – for frying

Preparation

Take a mixing bowl and add gram flour and rice flour with some water to make a smooth paste without any lumps. Then add palak, onion, green chilies, ginger, garlic, red chili powder, turmeric powder, hing, salt, and cilantro. Mix them well with your finger tips. Make sure that you add very little water as we need a thick batter.Now in a deep frying pan when the oil is hot ;Take a spoon of batter and drop into the hot oil .Make sure that  you keep in low heat so it cooks well inside. Fry them until it is golden color in all the sides. Place them in good tissues to absorb excess oil.

Hot palak pakoda with ketch up and hot tea makes a perfect tea time.

Egg Mushroom Curry

Ingredients

Mustard Seeds – ¼ tsp

Cumin Seeds – ¼ tsp

Onion – ¾ cup, finely chopped

Green Chilly -2, finely chopped

Ginger – 1 ½ tsp, finely chopped

Garlic – 1 ½ tsp, finely chopped

Turmeric Powder – ¼ tsp

Mushroom – 8 oz, finely chopped

Egg – 2, beaten

Coconut Milk – ½ cup

Cilantro – 2 tbsp, finely chopped

Salt – to taste

Oil – 2 tbsp

Preparation

Take a non-stick skillet with oil and heat it .When the oil is hot add mustard seeds and cumin seeds. After it splutters fry ginger and garlic for 30 seconds then add onion, green chilly, mushrooms and turmeric powder. When the mushrooms are done add beaten egg and scrambled it. Reduce the heat from medium to low flame and add coconut milk and salt. Cook for 2 more minutes and garnish with cilantro. This easy to make delicious curry goes well with roti.

Palak Tofu

Ingredients

Tofu – 8 oz

Spinah/Palak – 1 bunch

Onion – 1cup, finely chopped

Tomato – 1, chopped

Green Chilly – 2, finely chopped

Cumin Seeds – ½ tsp

Ginger – 1 tsp, finely chopped

Garlic – 1 tsp, finely chopped

Coriander Powder – 1 ½ tsp

Red Chilly Powder – ½ tsp or to taste

Turmeric Powder – ¼ tsp

Kasoori Methi Leaves/Dried Fenugreek Leaves – ½ tsp

Garam Masala – ½ tps

Vegetable Stock/Water – 1 cup

Salt – to taste

Oil – 2 tbsp

Preparation

Saute palak in a hot pan until it is softened. After it cools down grind in to a fine paste and keep aside.

Heat a skillet with oil in a medium high flame. When the oil is hot add cumin seeds. After it splutters add onions and cook until it is soft and golden. Add green chilies, ginger, garlic paste and cook for another minute. Add tomatoes and cook it until it breaks down. Add turmeric powder, coriander powder, red chili powder and fry them all for another minute. Add 1 cup of vegetable stock/water and salt. When it boils add tofu and palak paste. Finally mix well and add kasoori methi leaves (make it in a powder form with your finger tips) and garam masala powder. Now cover the lid and cook for 10 – 15 minutes until the gravy thickens. This is one of the tastiest palak receipe which goes well with roti, naan and parathas.

Colored Cookies

Ingredients

All-Purpose Flour – 2 cup

Granulated Sugar – ½ cup

Egg – 1, beaten

Unsalted Butter – ¼ cup, softened

Baking Powder – 1 tsp

Vanilla Extract – ½ tsp

Salt – ¼ tsp

For Frosting

Confectioners Sugar – 1 cup, sifted

Water – as required

Vanilla Extract – ¼ tsp

Food Coloring – Orange, Yellow

Multi Colored Sprinkles – ¼ cup

Preparation

Sift together flour with baking powder and salt. In a bowl, mix flour and rest of the ingredients. Make dough out of it. Divide it into equal balls. In lightly floured surface, roll each part into 1/8 inch thickness. Cut into desired shape using a cookie cutter.

Preheat oven to 375 degrees F. Line cookie sheet with parchment paper. Place cookies 2 inch apart. Bake for 7-9 minutes. Remove cookies to wire racks and leave them cool completely before icing.

In a small bowl, mix confectioners sugar, vanilla extract and water. Add water 1 tbsp at time. Mix water till get a perfect consistency. Beat until smooth and glossy. Divide into separate bowls for different colors. Mix desired food coloring in each icing mix. Brush icing over cookies. Sprinkles can be added on top of icing before it dries. Store cookies in an airtight container.

Kadai Chicken

Ingredients

Chicken – 1 ½ lb

Onion – 1, finely chopped

Tomato – 2, chopped

Ginger – 1 tbsp, finely chopped

Garlic – 1 tbsp, finely chopped

Red Chili Powder – 1 tbsp

Coriander Powder – 1 tbsp

Turmeric Powder – ¼ tsp

Cumin Powder – 1 tsp

Cilantro – handful, finely chopped

Salt – to taste

Oil – 2 tbsp

To Marinate

Red Chili Powder – 1 tbsp

Coriander Powder – 1 tbsp

Turmeric Powder – ¼ tsp

Chicken Masala - 1 tsp, optional

Salt – to taste

Preparation

Marinate chicken with red chilly powder, coriander powder, turmeric powder, chicken masala and salt. Keep aside for at least 30 minutes.

In a heated kadai, add oil. Add onion and sauté till it gets soft. Add ginger, garlic and fry for 30 seconds. Add tomatoes and sauté well. Add masalas: red chilly powder, coriander powder, turmeric powder, cumin powder and fry for a minute. Add chicken and mix well. Pour half cup of water and mix well. Close it with a lid. Cook in medium heat for 20-25 minutes or until chicken cook well and gravy thickens. Garnish with cilantro.

Adjust spice to your taste.