Zucchini Tortilla Tacos

Taco is one of famous food in Mexico. I have added zucchini masala in this tacos. I already posted zucchini masala in my previous post. Hopefully you'll like this yummy treat!

Ingredients

Tortilla – 2
Zucchini Masala – 4 tsp
Chopped Baby/Jeune Romaine/ – a handful
Sliced Cucumber – 1
Cheese Slice - 1
Pepper – a pinch
Grated Cheese – 2 tsp
Ranch/Sauce (optional) – 1 tsp
Method
Place a slice of cheese in tortilla and microwave it for 30 sec. Then add zucchini masala, baby romaine, cucumber, pepper and grated cheese.
Add a choice of sauce and close it. Then serve this yummy & spicy tacos! Here is the zucchini masala recipe link.
https://shanuskitchen.blogspot.com/…/11/zucchini-masala.html

Spinach Pasta

My kids love pasta. My son preferred pasta for his school lunch. Regular pasta is getting bored in day to day life. So I tried out this yummy pasta.

Ingredients

Pasta – 1 cup

Spinach – 1 cup

Milk – ½ cup

Oregano – 1 tsp

Corn Flour – 1 tsp

Grated Cheese – 3 tsp

Bread Crumbs - 2 tsp

Oil – 1 tsp

Salt to taste

Method

In a kadai, bring water to boil with salt and little oil. Add pasta and cook it for right consistency. Drain water and keep aside.

Add spinach to boiling water and cook for few minutes. Then switch off the flame.

Cool down and grind it a smooth paste. Add the spinach puree to pan and allow it to boil for a min and keep cook until its thickening.

Now add milk, corn flour and keep stirring until it forms a thick sauce. Then add salt and oregano.

Add cooked pasta and give a quick stir, then add breadcrumbs and mix again.

Add grated cheese and mix well. Serve hot and mild spinach!

How to get more juice from citrus fruits?

In my life, everyday morning I'm drinking lemon juice with hot water. Here I'm going to tell how to get more juice from citrus fruits like lemons, oranges, limes, and etc...

1. If you roll while applying a bit of pressure to the citrus fruits, you will get so much more of that yummy juice
2. Place citrus fruit in microwave  and heat it for about 15 to 20 seconds, then you'll get more juice

Zucchini Masala

Ingredients

Chopped Zucchini – 1 cup
Chopped Onions – 1 cup
Chopped Tomatoes – ½ cup
Tamarind Pulp – a tsp
Oil – 1 tsp
Salt to taste
Water as required
(Dry Roast & Grind)
Dry Red Chilli – 5 to 7
Cumin/Jeera – 1 tsp
Fennel Seeds- 1 tsp
Peppercorn – 1 tsp
Grated Coconut – 2 tsp
To Temper
Mustard Seeds – 1 tsp
Fennel Seeds – ¼ tsp
Broken Red Chilli – 2
Chopped Coriander Leaves - few
Method
In a pan, dry roast all the ingredients for few minutes which are under to dry roast and grind. Then switch off the flame. Let it cool down and grind it as fine paste.
In a kadai, heat oil. Add the tempering ingredients one by on and saute it for few sec.
Add chopped onions and saute it well. Let it change slight brown in color. Now add tomatoes and fry well.
Then add zucchini pieces with little salt and saute it for few seconds. Now add ground masala, tamarind pulp with enough water.
Let it cook for another 10 to 15 min. Then garnish with chopped coriander leaves.

Pineapple Salad

It’s a simple and yummy treat. Pineapple helps to lose weight. This keeps your skin beautiful. It maintains good eye health. This keeps gums & teeth healthy.

Ingredients
Chopped Banana – ¼ cup
Chopped Pineapple – 1 cup
Chopped Dates – 2 tsp
Dry Cranberries – a handful
Salt – a pinch
Fresh Ground Pepper – ½ tsp 
Lemon Juice - 1 tsp
Honey – a tsp
Method
In a clean bowl add all the ingredients one by one. The add salt, honey, Lemon Juice and freshly ground pepper.

Mix well and enjoy with simple delicious salad!

Lemon Poha/ Lemon Aval

Lemon Poha is very easy to make and can be made for breakfast/dinner. This is a tasty South Indian tiffin item made with poha. It’s slight variation to the regular poha upma. This is also another easy recipe and can prepare with few ingredients.

Ingredients

Poha/Aval – 2 Cups

Lemon Juice – 1 (small)

Salt to taste

To Temper

Mustard Seeds – 1 tsp

Channa Dal – 2 tsp

Urad Dal – 1 tsp

Peanuts – 3 tsp

Turmeric Powder - ½ tsp

Hing – a pinch

Sliced Green Chilli – 3

Curry Leaves – few

Chopped Cilantro – few

Method

In a bowl, take two cups of poha. Add water to poha till immersing level. Leave it soaked for 3 to 5 mins. Add required salt. Soak Channa dal for few min.

Heat oil in a pan, add the items under “to temper” and saute till golden brown and the dals turn crisp.

Then add soaked poha, give a stir until the seasoning is mixed evenly. Check for salt and adjust accordingly. Switch off and add the lemon juice. Serve hot/warm!

Horse Gram/Kollu/கொள்ளு Chutney

Horse Gram Chutney is so delicious and a perfect accompaniment for Idli / dosa. This Kollu chutney is a unique and so tasty too. It also helps in weight loss. Try this Kollu Chutney and share your experience!

Ingredients

Horse Gram/Kollu - ½ cup
Channa Dal – 2 tsp
Jeera/Cumin Seeds – 2 tsp
Grated Coconut – 4 tsp
Tamarind – 2 tsp
Dried Red Chillies – 6
Salt to taste
To Temper
Oil – 1 tsp
Mustard Seeds – 1 tsp
Hing – a pinch
Urad Dal – 1 tsp
Curry Leaves – few
Method
Dry roast horse gram till slightly browned. That will give nice aroma to the chutney. Switch off the flame and keep it aside.
In a pan, heat ½ tsp of oil. Add channa dal, dry red chilli, jeera, and grated coconut. Then roast it for another 2 to 3 min.
Then add horse gram and roast for 2 min. Finally add tamarind. Cool down the mixture and transfer to a mixer.
Add little water and grind it form a semi coarse paste. Temper the items listed under “to temper” let it splutter then transfer it to chutney. 
Add required salt and mix well. Serve with hot idli/dosa.

Masala Pasta

Another yummy pasta recipe. This made with some Indian spices. As per your tongue taste, you can adjust the spicy level. Adding veggies are absolutely based on your wishes. Enjoy with this spicy yummy treat!

Ingredients
Pasta – 1 cup
Chopped Tomatoes – 2
Chopped Onion – ¼ cup
Chopped – ¼ cup
Crushed Garlic – 2 tsp
Cumin Seeds/Jeera – 1 tsp
Red Chilli Paste – 1 tsp
Chopped Veggies - ½ cup
(Carrot, Capsicum & Beans ) 
Garam Masala Powder – 1 tsp
Coriander Powder – 1 tsp
Method

In a pan boil water. Add pasta, required salt and a tsp of oil. Cook pasta until soft and rinse it in running water then drain and set aside. Puree chopped tomatoes, Set aside.

In a pan heat oil, add cumin seeds let it crackle then add crushed garlic and onion. Saute till it becomes transparent.

Add carrot and saute it for 2 mins. Add tomato puree, red chilli paste. Then mix well and cook for a minute. Then add garam masala powder, coriander powder and required salt.

Cook until raw smell of tomatoes leaves. Add capsicum and cook for 2 more mins until the mixture becomes saucy and thick.

Add cooked pasta and toss well until the masalas coat the pasta well. Garnish with coriander leaves and serve hot.

Creamy Mayo Corn Pasta

This is a simple, yummy and creamy pasta and easy to prepare. Shanu loves this dish very much. He used to take to school for his lunch snack. It' a mild pasta, goes very well with French fries.

Ingredients

Pasta – 2 cups
Finely Chopped Garlic – 2 tsp
Chilli flakes – ¼ tsp
Finely Chopped Onions – ¼ cup
Boiled Sweet Corn – 1/2 cup
Chopped Capsicum – ¼ cup
Pepper powder – 2 tsp
Mayonnaise – 4 tsp
Milk (Boiled & Cooled) – 1 Cup
Mixed Herbs – 1/2 tsp
Salt to taste

Method

Bring water to boil, when it starts to boil, add the pasta along with salt and a few drops of oil. Cook in medium flame.

Keep cooking and make sure you stir in between. Cook until it becomes soft but not mushy. Switch off flame and drain water.

Heat oil in a pan – add garlic saute till golden then add onion saute till transparent.

Then add corn and capsicum saute along with required salt, pepper powder and mixed herbs.

Now add mayonnaise and give a quick mix then add half of milk.

Let it bubble and cook for a minute, once it becomes a thick sauce and coats the laddle.

Add remaining milk and pasta, toss over and cook for few minutes till the sauce coats the laddle,

Serve hot with a sprinkle of chilli powder and mixed herbs!

Chocolate Burfi

It’s an easy and tasty recipe. This will be perfect treat for kids. They really love it.

Ingredients

Milk Powder – ¼ cup

Sugar – 1/3 cup

Water – ¼ cup

Coco Powder – 1 tsp

Melted Ghee – 3 tsp

Finely Chopped Almonds – 3 tsp

Method

Grease a plate with ghee and keep it ready before you start cooking.

Mix milk powder and coco powder together, whisk it well so that it gets mixed evenly.

Now add sugar and water, stir well so that sugar completely dissolves.

Let the syrup boil till the syrup reaches single string consistency.  Now add milk powder coco mixture and mix well. Keep mixing, in few seconds it will become thick but still in flowing consistency.

Add ghee, give a quick mix and switch off. Transfer the mixture to a ghee greased plate, level it with a back of spoon for a smoother finish on top.

Garnish with chopped almonds. When it is still warm, cut into squares. Cool down and store in airtight container.

Semolina Coconut Burfi / Coconut Rava Burfi/ Thenga Paarai/ Sooji Coconut Burfi/ தேங்கா பாறை

Semolina Coconut Burfi is one of my childhood favorite Diwali sweets. My aunty (Dad's sister) used to prepare and give me lot in those days. I am still surprising how the time has changed. It's possible in y kitchen now. I simply love it, My kids too.

Ingredients

Grated Coconut – 2 cups
Sugar – 1 ½ cups
Water – ¾ cup
Roasted Semolina/ Sooji/ Rava – ¼ cup
Broken Cashew – 3 tsp
Ghee – 4 tsp
Cardamom Powder – 1 tsp
Method
Add little ghee, roast the broken cashews till golden brown and keep aside.
Now add the sooji and fry till get slight golden color then keep it aside.
In the same pan add the coconut and fry for few min then keep aside.
Grease a tray/plate with ghee and keep it ready.
Take wide bottomed stick pan, add sugar and water mix well till sugar dissolves completely and starts bubbling.
Keep stirring continuously, cook till a single string consistency. At this stage add coconut.
Combine and keep stirring till bubbles start forming at the edges. Now add ghee.
Then add cashews and cardamom powder and give a quick stir. After 5 minutes, it will start thickening and form a mass without sticking and starts coming off easily from the sides of the pan. Then switch it off.

Transfer the mixture to the tray and cut into squares when it’s still warm. Cool down completely then store it in airtight container.

Semolina/Sooji/ Rava Laddu

Semolina Laddu is a quick recipe. This is very easy to make this kind of sweet urundai. Enjoy your festive with this sudden sweet.

Ingredients

Semolina/Sooji/Rava – 1 cup

Sugar – ¾ cup

Cardamom Powder – 1 tsp

Melted Ghee – ¼ cup

Cashew Nuts – 3 tsp

Method

In a kadai, add sooji and dry roast until nice aroma comes and it turns slightly golden. Turn off heat, keep aside and allow it to cool. Heat a tsp of ghee in a pan, and roast cashews till get golden brown, keep aside.

Powder the sugar very fine, set aside in a bowl. The transfer roasted sooji to the same mixie jar.

Grind it to a semi coarse mixture. Transfer powdered sooji and sugar to a mixing bowl and mix until it combined well.

Then add the fried cashews, cardamom powder. Add ghee.

Mix everything together. With your hands form them into round balls by pressing tight.

Press it tight and form balls. Set aside. Store in airtight container.

Lemon Ginger Detox Drink

This drink is a perfect way to start your day! Ginger is a powerful detox ingredient that helps to kick start your metabolism. Lemons are natural detoxifier. This helps to remove unwanted toxins from your body.

Ingredients

Hot Water – 1 cup
Lemon – 1 (Extract Juice)
Honey – 1 tsp
Pepper Powder – ¼ tsp (optional)
Method
In hot water, add lemon juice, crushed ginger and let it be for few min.
Then filter and transfer it separate glass. Now add honey and pepper powder. Mix well.
Drink well and stay healthy!

Watermelon Ginger Detox Drink

The ginger will warm you up, and the watermelon serves to cool you back down and hydrate your body and skin. Drink this amazing watermelon detox drink first thing in the morning to help cleanse and detox your body from toxins.

Ingredients

Chopped Watermelon – 2 cups

Chopped Ginger Pieces – 1 tsp

Lemon Juice – 2 tsp

Method

In a blender, add all the ingredients and grind it well.

Pour into glasses and serve immediately!

Yogurt Chilli Chicken Fry

 Ingredients
Yogurt – 4 tsp
Dry Red Chilli – 25
Chicken – 1 kg (Washed and Chopped)
Ginger Garlic Paste – 2 tsp
All Purpose Flour/Maida – 2 tsp
Corn Flour – 2 tsp
Salt to taste
Oil for fry
Curry Leaves – Few
Sliced Green Chilli – 3
Method
In a blender, add yogurt, salt and dry red chilli. Let it be for 15 minutes, then grind it as fine paste.

In a bowl, add chicken pieces, yogurt chilli sauce, ginger garlic paste and mix well. Let it be for 2 hours.
Heat a kadai, add oil. Once it is ready, fry the marinated chicken pieces. While frying add curry leaves and sliced green chilli.

Then keep it in a paper towel. Serve hot the crispy chicken fry!!!

Fish Tikka Masala

Ingredients

Fish Fillet – 10 pieces

Salt to taste

Oil for fry

To marinate

Ginger Garlic Paste – 3 tsp

Chilli Powder – 3 tsp

Turmeric Powder – ½ tsp

Cumin Powder – 1 ½ tsp

Coriander Powder – 1 ½ tsp

Pepper Powder – 1 ½ tsp

Tandoori Masala Powder – ½ tsp

Lemon Juice –  tsp

To Saute and Grind

Cardamom – 2

Clove – 2

Cinnamon Sticks – 1 inch

Cashew Nuts – 20g

Chopped Tomatoes – 2

Cumin Seeds – 1 tsp

Butter – 1 tsp

Oil – 1 tsp

Chopped Coriander Leaves – few

Method

In a bowl add washed and cleaned fish fillets, and all the ingredients which are under “to marinate” and mix well. Then let it for 30 to 60 min.

After that heat oil in a pan and fry the fish pieces and keep it in a paper towel.

In a kadai, heat butter. Add clove, cardamom, cinnamon sticks, cashew nuts and saute it for few seconds.

Now add chopped onions and saute it well. Then add chopped tomatoes and cook till it becomes mushy.

Once it done, switch off the flame. Let it cool down and grind it as fine paste.

In a pan, heat ½ tsp of butter. Add ginger garlic paste, ground paste and saute well. Then add remaining chilli powder, Turmeric powder, cumin powder, coriander powder and saute well.
Add fried fish fillets let it cook for few minutes. Then switch off the flame and garnish with coriander leaves.

Serve hot with steamed white rice!!!

Roasted Eggplant Fry

Ingredients
Eggplant/Brinjal/Kathirikkai – 1 lb
Oil – 3 tsp
Mustard Seeds – 2 tsp
Urad Dal – 2 tsp
Bengal Gram Dal – 2 tsp
Coriander Seeds – 1 tsp
Dry Red Chillies – 5
Hing Powder – 1 tsp
Turmeric Powder – 1 tsp
Grated Coconut – 2 tsp
Salt as per taste

Method
Dry roast the bengal gram dal, dry red chillies and coriander seeds for a minute over low/medium flame.
Grind them to a coarse powder and keep aside until needed.
Heat oil in a pan. Fry the urad dal and mustard seeds for 30 seconds.
Cut the brinjals lengthwise into 4 quarters but do not cut them through. They should still be together at the bottom.
Stuff the brinjals with the ground masala powder. Add salt, turmeric powder and coconut.
Add the stuffed brinjals to the pan and cook over low flame for 10 minutes.
Sprinkle a little water to prevent it from sticking to the bottom.
Cover with a lid and stir gently from time to time to ensure it is evenly cooked.
Switch off the flame when it is cooked. Serve hot with rice.

Chicken Manchurian

Ingredients

(For Chicken Marination)

Boneless Chicken – 1 lb

Egg White – 1

Coarsely Crushed Pepper – ½ tsp

Soya Sauce – 2 tsp

Chilli Powder – 4 pinches

Corn Flour - 3 tsp

Rice Flour – 2 tsp

Ginger Garlic Paste – 2 tsp

Salt to taste

Oil as needed

(For Manchurian Sauce)

Chopped Garlic – 2 tsp

Chopped Ginger – 1 tsp

Chopped Onions – 2

Soya Sauce – 2 tsp

Red Chilli Sauce – 3 tsp

Vinegar – 2 tsp

Chicken Stock or water – 1 cup

Sugar – ½ tsp

Cubed Capsicum – 1 ½ cup

Chopped Spring Onions – few

Method

Mix chicken with soya sauce, salt, red chilli powder, ginger garlic paste and pepper powder.

Add egg white and flour. Mix well. Set aside for at least 1 hour.

Heat oil and deep fry on medium flame until golden color. Drain to a kitchen towel.

Stir in the corn flour with 3 tsp water. Transfer the oil to a bowl and retain only half a tsp. Fry ginger garlic until aromatic. Fry onions until transparent.

Add bell peppers and fry for 2 minutes. Add sauces, when they begin to bubble, add the corn flour mixture and 1 cup water or stock.

When the sauce begins to bubble, add the balls, spring onions and toss.

Cook for 5 to 6 minutes. If the sauce becomes too thick, add very little water and cook.

Garnish with spring onions and serve as an appetizer.

Roasted Bengal Gram Coconut Chutney

Ingredients

Grated Coconut – 1 cup
Bengal Gram – ½ cup
Green Chilli – 3
Tamarind Pulp – 1 tsp
Salt to taste
To Temper
Mustard Seeds – 1 tsp
Chopped Shallots – 2
Curry Leaves – few
Chopped Coriander Leaves – few
Coconut Oil – 1 tsp
Method
Heat a pan and dry roast chana dal for few minutes or until slightly reddish in color. Add the freshly grated coconut and dry roast it for another couple of minutes. 

Then add green chillies followed by curry laves and saute it. Remove from the stove and let it rest for few minutes before grinding. Transfer it to a blender and blend to powder.

Add in salt and tamarind paste and give it a few pulses. Add ½ cup of water to this or as per the consistency to get a thick fine paste.

Heat oil on medium heat in a pan and add mustard seed. When it splutters, add shallots. When the shallots turn golden brown in color and curry leaves and mix it.

Turn off the stove and pour the ground coconut Bengal mixture to this fried seasoning and mix well.

Then add water as per your required consistency and mix well. The roasted Bengal dal coconut chutney is ready to serve with dosa, idli, uthappam or masala dosa…

Roasted Shrimp Aloo Masala

This is spiciest tasty roasted shrimp aloo masala. This goes very well with steamed white rice, fried rice, ghee rice, chappati, roti and bread...

Ingredients

Shrimp/Prawn – ½ kg (Peeled & Cleaned)
Chopped Onions – 2 (big)
Chopped Tomato – 1 (medium)
Sliced Green Chilli – 2
Chopped Potato/Aloo – 2 (big)
Chopped Coriander Leaves – a cup
Salt to taste
Chilli Powder – 1 tsp
Coriander Powder – 2 tsp
Fennel Powder – 1 tsp
Oil – 2 tsp
To Saute
Venkaya Vadagam – 1 tsp
Curry Leaf – a handful
Fennel Seeds - ½ tsp
Method
Heat oil in a pan. Add the ingredients which are given under by saute one by one.
Add chopped onions and saute well till it gets slight turn in color, then add
chopped tomatoes and keep cook till it becomes mushy.

Then add cleaned shrimp and apply a tsp of oil. Let it fry for another 5 min. Now add potatoes, salt, fennel powder, chilli powder, coriander powder and a cup of water.Then roast it well with another tsp of oil, and chopped coriander leaves. Once it done, serve with hot steamed rice.

Chilli Garlic Chicken Fry

 It's the spiciest chicken fry. I made the chilli garlic paste by myself. I will post it in my upcoming posts. That's really fantastic and mouthwatering sauce. It is very simple to prepare and good starter too.

Ingredients
Chicken – ½ kg
Chilli Garlic Paste – 5 tsp
Salt to taste
Ginger Garlic Paste – 1 taste
Chopped Green Onions – a handful
Sliced Onions – 2 (big)
Chopped Coriander Leaves – a handful
Yogurt – 1 tsp
To Temper
Fennel Seeds – 1 tsp
Cardamom – 3
Cinnamon Sticks – 2 inch
Cloves – 3
Coconut Oil – 2 tsp
Method
In a bowl, add the washed and cleaned pieces, salt, ginger garlic paste, yogurt and chilli garlic paste and mix well. Then marinate it for at least 2 to 3 hours.
In a pan, heat oil. Add the tempering ingredients and saute it for one by one.
Add sliced onions and saute it well. Then add chopped green onions and fry well.
Let it be for another few min. Now add the marinated chicken pieces and cook on medium flame.
Once it cooked well add another 1 or 2 tsp of chilli garlic paste (optional) and mix well.
Chicken should be roasted well and serve hot.

Spinach Bonda

Spinach Bonda is the tastiest and healthiest snack. This is very yummy and delicious snack. Enjoy with your tea/coffee/hot chocolates.

Ingredients
Urad Dal – 1 cup (soaked)
Chopped Spinach – 1 cup
Rice Flour – a handful
Finely Chopped nions – 1 (big)
Finely Chopped Green Chilli – 2
Finely Chopped Ginger – 1 tsp
Finely Chopped Coriander & Curry Leaves – 2 tsp
Salt to taste
Pepper – 1 tsp
Hing – a pinch
Oil as required
Method
Urad dal should be soaked at least 2 to 3 hours and grind it as a paste.In a bowl, add this batter and all other ingredients except oil. And mix well.

In a pan, heat oil. Make sure it is medium heat. Once the oil is heat, take a tsp full of the mixed batter and drop it in hot oil. Once it puffs and comes to top take another tsp of batter and drop it in oil.

Once the oil sound subsides, take out and place it in a kitchen towel.
Crispy and spicy spinach bonda is ready. Serve hot with your favorite chutneys.

Spicy Cheese Peanut Chat

I love peanut. Peanuts are reliable source of protein. Peanuts are insoluble dietary fiber, which is linked with reduced risk of weight gain. It reduces the risk of both heart disease and gallstones.

Ingredients

Boiled Peanut – 1 cup
Finely Chopped Onion – 1 (big)
Finely Chopped Tomato – 1 (big)
Finely Chopped Ginger & Garlic – 1 tsp
Finely Chopped Coriander Leaves – 1 tsp
Finely Chopped Mint Leaves – 1 tsp
Kashmir Chilli Powder – 1 tsp
Grated Cheese – 1 cup
Salt to taste
Butter – 1 tsp
Method
In a pan, heat butter. Add chopped ginger and garlic, then saute it for few min.

Now add chopped onions and fry well. Then add chopped coriander and mint leaves.

Add tomatoes and saute it well till it becomes mushy.

Now add cooked peanuts, salt and chilli powder and mix well.

Finally add grated cheese and serve hot!

Fish 65 (Butter Sauteed)

Fish 65 is the tastiest recipe. Simple to prepare and mouthwatering recipes too. You can have as starter. This goes very well with chapatti, roti and bread too.

Ingredients

Chopped and Cubes Fish Fillets – 2
Chilli Powder – 1 tsp
Coriander Powder – 2 tsp
Turmeric powder – ¼ tsp
Salt to taste
Lemon Juice – 2 tsp
Butter as required
To saute
Fennel Seeds – 1 tsp
Finely chopped Curry Leaves – few
Finely Chopped Coriander Leaves - few
Method
In a bowl, add cubed fish fillets. Then add salt, chilli powder, coriander powder, turmeric powder, salt and lemon juice. Mix well and keep it for at least 1 to 2 hours.
In a pan, heat butter. Add fennel seeds, chopped curry leaves and coriander leaves. Saute it for few seconds.

Add the marinated fish fillets and fry well. Once it cooked well then serve with chopped onions.

Diet Chicken Curry

This is very easy and healthy chicken recipe. You can make it very quickly. This goes very well with idli, dosa, steamed white ice, roti, chapatti, Bread, Biryani and Ghee Rice.
Ingredients
Chicken – ½ kg
Peeled Shallots/Small Onions – 30 (Chopped)
Chopped Tomato – 1
Green Chilli – 2
Ginger Garlic Paste – 1 tsp
Salt to taste
To Roast & Grind
Peeled Shallots/Small Onions – 20
Fennel Seeds – 1 tsp
Chilli Powder – 2 tsp
Coriander Powder – 3 tsp
Turmeric Powder – ¼ tsp
Sliced Green Chilli – 2
Curry Leaves – a handful
Salt to taste
To Saute
Cinnamon – 2 inch sticks
Cardamom – 2
Clove – 2
Oil -- 2 tsp
Curry Leaves - few
To Garnish
Chopped Coriander Leaves – a handful
Method
In a pan, heat oil. Add small onions, green chill and curry leaves. Then saute it well. Then add fennel seeds and fry for another 2 minutes.

Now add chilli powder, coriander powder and then switch off the flame. Once it cools down, put it in a blender and grind well.

In a pressure cooker heat oil. Add the ingredients one by one which are under “to saute”. Then add ginger garlic paste, chopped small onions and saute it well.

Now add chopped tomatoes and cook till it mashed well. Add chicken pieces and salt, then mix well and keep cook for another 5 min.

Add ground masala, turmeric water, 1 cups water and close the lid. Let it cook till 3 whistles comes out.

Finally garnish with chopped coriander leaves. And serve hot.

Eggplant Pulusu

This is another easy and simple recipe. This goes very well with rice, idli, dosa, idiyappam, chapatti and bead items.

Ingredients
Eggplant/Brinjal/Kathirikkai – 10
Tamarind water – 1 cup
Chopped Onions – 1 cup
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp
Chilli Powder – 1 tsp
Coriander Powder – 1 tsp
Grated Coconut – 1 cup
Green Chilli – 3
Salt to taste
Jaggery – 1 tsp
Oil – 5 tsp
Chopped Coriander Leaves – a handful
Method
In a blender add grated coconut and green chilli. Then grind it well smoothly.
In a pan, heat oil. Add mustard seeds and cumin seeds.
Then add chopped onions and saute it well. Now add chopped eggplants.
Then add chilli powder, coriander powder, salt, ground masala and mix well.
Add tamarind water and jaggery then cook well. Let it for another 5 to 10 min.
Garnish with chopped coriander leaves and serve hot.

Peanut Salad

A lip-smacking recipe of boiled peanuts and chopped fresh vegetables, It’s a quite simple and all the ingredients are already a hand away in your kitchen. This recipe salad is totally kid ‘s recipe. Kids always want new dishes every day and it’s difficult to think of new recipes. You can make this peanut salad in whatever way you desire.

Ingredients

Cooked Peanut – 1 cup

Finely Chopped Red Onions – ¼ cup

Finely Chopped Carrots – ¼ cup

Finely Chopped Coriander – 2 tsp

Salt to taste

Lemon Juice – 2 tsp

Pepper Powder to taste (Optional)

Chilli Powder to taste (Optional)

 Method

 In a mixing bowl, add cooked peanuts, carrots, onions and coriander leaves.

 Then add required salt and pepper powder. And mix it well.

 Add lemon juice and toss it. Serve this yummy and healthy snack.

Pakistani Chicken Biryani

Biryani is a complete meal in itself, apt to suit all occasions; Just try this recipe and enjoy your delicious and tasty food.

Ingredients
Chicken - 1 kg

Yogurt - 5 tsp

Ginger Garlic Paste - 1 tsp

Turmeric Powder - 1 tsp

Coriander Powder - 1 tsp

Butter - 2 tsp

Ghee - 1 tsp

Sliced Onions - 4

Saffron - a pinch

Chopped Mint leaves - a handful

Biryani Masala - 1 tsp

Finely Chopped Coriander leaves - a handful

Garam Masala - (3-4 cloves, 1sinamon stick, 1bay leaf)

Milk -1 cup

Rice - 2 cups

Chopped Ginger - 1 tsp

Red Chili Powder - 1 tsp

Salt as per taste

Cumin Seed - 1 tsp

Method

Soak the rice for about 20-30 minutes in cold water.

Marinate the chicken (add yogurt, turmeric powder, ginger garlic paste, salt as per taste) for about an hour.

Take a deep pan and add the ghee after it gets heated. When ghee starts melting add the whole garam masala, sliced onions and fry it till it become golden brown.

After that add the marinate chicken to the fried masala, add 1/2 tsp ginger garlic paste, biryani masala, coriander powder, red chili powder and cook it until the chicken becomes almost ready to eat(80-90% cooked).

On the other hand take 3-4 cups of cold water and add few drops of oil, then add salt and cumin seed before putting the container on the stove.

When the water starts boiling pour the socked rice to it. When the rice gets half boiled drain all the water from it.

Now add the half done rice on top of chicken and add some fried onions, chopped coriander, mint leaves, some chopped ginger, butter and sprinkle few drops of red color.

In the mean time take half cup of milk and add some saffron to it, later sprinkle the saffron milk on the biryani.

Generally saffron gives the nice color to your biryani. Now just put a tight lid to the pot incase if you don’t have tight lid then don’t worry for that, just put a kitchen towel on the top of the pot along a regular cover to hold it tight.

Cook the biryani in a very low flame for about 20 minutes. Open the lid and mix the rice and chicken well. Mix the rice and chicken very slowly otherwise the rice will brake and that will not look good.

Now your Pakistani Chicken Butter Biryani is ready to serve. Serve it with yogurt salad to add the flavor.