Chicken Gravy (For parotta)

This is restaurant style gravy, mainly for parotta, can be used for rice and chappathi, but best side dish for parotta. Very simple and delicious too.

Ingredients
1kg Chicken
1 Onion
2 Tomatoes
3 Cardamon
3 Cloves
5 inch Cinnamon
1 Star anise
1 Bay leaf
1/2 teaspoon fennel seeds
8-10 Curry leaves
Sesame Oil
Salt 
Red food color(optional)
Coriander leaves

1st Masala
1 tablespoon Coriander seeds
1 tablespoon Cumin seeds
8-10 Red Chilies
1/2 teaspoon Pepper
4 inch Ginger
6 Cloves Garlic
10-15 Curry leaves
1/2 Onion

2nd Masala
1/4 cup coconut
6 Cashews
1/2 teaspoon poppy seeds(optional)
1 1/2 tablespoon fennel seeds
2 Cardamon

Method

• Chop the onions and tomatoes and keep it aside.
• Grind the 1st masala into fine paste, for the 2nd paste soak the cashew in water for 15 mins(if possible) and then grind into paste.
• Heat Sesame oil in a pan and saute onions and then the tomatoes.
• After it becomes gooey, add the 1st masala and fry until the raw smell goes off, it may take 10-12 mins.
• Then add the Chicken and saute for couple of mins and add 3 cups of water and salt, allow the chicken to cook.
• Keep it in low flame when the chicken is cooked,  add the 2nd masala and allow it to cook for 10 mins.
• Add red food coloring in 2 tablespoon of water and pour this into the gravy.
• Once the raw smell goes off, heat sesame oil in a small pan and add 1/2 teaspoon fennel seeds, cardamon, cloves, cinnamon, star anise, bay leaf and curry leaves and pour this tempering to the gravy.
• Garnish with Coriander leaves.

Note

• If you do not have sesame oil, you can use the regular oil which you use for cooking.
• If the gravy is less spicy, you can add 2-3 chopped green chilies at the time you pour your tempering.
• Try to prepare this dish 3 or 4 hrs before hand, the taste will be very much better than preparing and having immediately.
• If you are not using food color, then add turmeric powder.
• Instead of Chicken, you can add Paneer.

Jam Butter Cookies

One of the easiest cookie recipe, kids will surely love it. 

Ingredients

3/4 cup butter

3/4 cup white sugar

1 large egg

1 egg yolk

2 1/2 cups all-purpose flour

1/2 cup jam (Any flavor)

• Method
• Preheat the oven to 375 degrees F (190 degrees C)
• In a large bowl, cream the butter, white sugar, large egg and egg yolk.
• Mix in flour a little bit at a time until soft dough forms.
• Roll dough into 1 1/2 inch balls or any size of your choice. 
• If the dough is too soft, refrigerate for 20-30 mins.
• Use your finger or an instrument of similar size to make a well in the center of each cookie.
• Fill the hole with 1/2 teaspoon of jam. Place it in a greased tray with 2 inches gap.
• Bake 10-12 mins in the preheated oven, or until golden brown on the bottom.
• Remove from cookie tray to cool on wire racks.
• 
  

Beetroot Rice

Beetroot is a rich source of potent antioxidants and nutrients, including magnesium, sodium, potassium and vitamin C, and betaine, which is important for cardiovascular health and also protect against liver disease.
When i was searching for variety rice randomly, i got this recipe, made some modification and did it. Different variety rice, worth trying it:).

Ingredients
1 cup grated Beetroot
1 1/2 cup rice
1/2 cup onions
8-10 curry leaves
Oil and salt
1/2 teaspoon cumin seeds

For Grinding
3 cloves
2 inch cinnamon
6-8 Red chilies
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/4 cup onion
1/4 cup tomatoes
3 tablespoon Coconut
1 inch ginger
3 garlic cloves

Method

• Grind all the ingredients under 'for grinding'.
• In a deep bottom pan or in a pressure cooker, heat oil and add cumin seeds, chopped onions, curry leaves.
• When onions turn golden brown, add the grated Beetroot, fry for 2 mins and add the masala and saute for atleast 8-10 mins.
• Add sufficient water for rice to cook, add rice and salt.
• Serve hot with chips or raitha.

Note

• You can separately boil rice and just mix with the cooked masala and allow it to cook for 5 mins.

Mutton Soup (Aattu yelumbu soup)

This Mutton soup is very simple to cook and also you will feel very refreshing after having this soup.

Ingredients
250g Mutton Bones (with a bit of meat)
1 cup Shallots
1/2 cup tomatoes
1 tablespoon ginger garlic paste
1 tablespoon cumin powder
1 tablespoon coriander powder
1 tablespoon pepper powder
8-10 Curry leaves
1 tablespoon fennel powder
Coriander leaves for garnishing
oil and salt 

Method

• In a pressure cooker or deep bottom pan, add mutton, chopped shallots, chopped tomatoes, ginger garlic paste, cumin powder, coriander powder, curry leaves, salt and sufficient water.
• Pressure cook for 15-20 mins( if it is ordinary pan, it may take more time).
• In a separate pan, add 2 tablespoon oil and when it is heated add the fennel  powder and also curry leaves, pour this tempering into the soup and add pepper powder and garnish with coriander leaves.

Note

• Cooking time may vary according to the meat, this is the average time.
• Instead of pepper, you can add chili powder, which should be cooked with meat.

Angel Hair Pasta (Stir-fry)

Angel hair pasta is a very light pasta, it goes well in soup, my version of angel hair pasta recipe is simple stir fry using some sauces, but very quick to prepare and we had with cucumber salad. This recipe is very spicy one, if you do not wish to have that much spicy, you can reduce the quantity of it.

Ingredients
200g  Angel hair pasta
2 onions
5 cloves garlic
1/2 cup mixed vegetables(beans, carrot, capsicum)
150g Boneless chicken(optional)
3 eggs slightly beaten
2 tablespoon chili sauce
1 tablespoon light soy sauce
1 teaspoon brown sugar or honey
4 tablespoon  red chili flakes
1 teaspoon butter
Spring onions, for garnishing
Olive oil and salt

Method

• Cook pasta in salted boiling water according to the direction on package, drain and set aside, for me it took 5 mins.
• Heat oil in a pan, once hot add the chopped onions and saute till it turns transparent.
• Add garlic and cook for a min, then add the chopped mixed vegetables and cook for a min.
• Add chicken pieces and stir continuously until it is well cooked.
• In a seperate pan, scramble the egg and combine with veg mixture.
• Add the cooked pasta, mix well and add salt, soy, chili sauce and brown sugar.
• Cook for another 3 mins and add 4-5 tablespoon of red chili flakes and 1 teaspoon of butter and cook for another min.
• Garnish with spring onions (optional).

Note

• Instead of chicken, you can add shrimps, which gives you excellent taste.
• Red chili flakes is nothing but, just grind the dry chili  coarsely, and also adjust the quantity according to your spice level.( my version is extra spicy one).

Pudina Rice (Mint rice)

Here is the simple and delicious Pudina rice, very easy to make and gives you a good flavor too.

Ingredients
2 cups Basmati rice( or any rice of your choice)
1 Onion
1/2 cup pudina leaves
1/4 cup Coriander leaves
5-7 green chilies
4 tablespoon grated Coconut
2 teaspoon ginger garlic paste
Small piece of Cinnamon
2 Cloves
1 Cardamon
1 Bay leaf
Oil and Salt as required

Method

• Wash and rinse rice, chop onion.
• Grind pudina, coriander, green chili and coconut to fine paste.
• In a heavy bottom pan, pour 4 tablespoon of oil, add cinnamon, cardamon, cloves and bay leaf.
• When it splutters add the onion and saute till it turns transparent and add the ginger garlic paste, fry till the raw smell goes off.
• Add the pudina paste and fry for a couple of mins and add salt.
• Add 3 cups of water and the rice. It takes the usual time to cook the rice.
• Serve hot with any raitha or chips.

Note

• You can separately cook the rice and the masala, so that you can mix it and serve, but cooking together will be a better option.
•  If you do not like basmati rice, you can cook with any rice of your choice, water ratio changes according to the rice.
• 5-7 green chilies is average spice level, you can reduce or increase the number of your choice.

Chocolate Chip Banana Bread

Chocolate chip banana bread is a classic one. The best way to use your over overripe bananas. It is moist and easy to make.

Ingredients
2 1/2 cups All Purpose Flour
2 teaspoon Baking Powder
1/2 teaspoon Salt
1/4 teaspoon Baking soda
1 cup White sugar
2/3 cup Butter
2 Eggs
1 teaspoon Vanilla extract
1 cup mashed Banana
1 cup semi-sweet Chocolate chips

Method

• Pre-heat the oven to 350°F
• Grease and flour a  8 1/2-inch x 4 1/2-inch loaf pan or use a baking spray to grease.
• In a bowl Sift the flour, baking powder, salt and baking soda.
• In a large bowl cream the butter with sugar and then add the eggs and vanilla extract and beat with a hand mixer or any mixer of your choice.
• Add the flour and mashed bananas and stir well.
• Add the choc chips and stir. (Do not overmix).
• Pour this mixture into the prepared pan. Bake for 30 mins or until a toothpick inserted in the center and comes out clean.
• Cool the loaf pan for about 15 mins., then turn out and cool completely.
• Chocolate chip banana bread is ready to serve:).

Note

• 1 cup mashed banana is approx 3 bananas, mash it with a fork, do not over mash it, as it may become watery.
• If you really want to avoid butter, you can substitute with 1/2 cup vegetable oil.

Chicken Masala

Chicken masala has lots of version, this is a simple one, and if you have very less time, this will be the better option. This masala can be used as a side dish for chapati or any bread. I had with white rice. Boneless chicken won't taste good, try to get the regular one. I'm sure you will enjoy this simple recipe.

Ingredients
250 grams Chicken
1/2 cup Shallots
1 big Tomato
1 tablespoon Ginger Garlic paste
1 teaspoon Fennel powder
1 tablespoon Chili powder
1 tablespoon Coriander powder
1/2 teaspoon Turmeric powder
1 teaspoon yogurt
1 tablespoon Coconut paste
1 inch Cinnamon
1 Cardamon
1 Clove
6-8 Curry leaves
Coriander leaves for garnishing
1 Green chili
Oil and Salt

Method

• Clean chicken and marinate with 1/2 tablespoon ginger garlic paste, yogurt, fennel, chili, coriander, turmeric powder, salt. Keep it in refrigerator for at least 15 mins.
• Finely chop shallots, tomato. Heat 1 tablespoon oil in a pan and saute the shallots till it turns transparent, then add the remaining ginger garlic paste and fry till the raw smell goes off.
• Add chopped tomatoes and saute for a min, then add the marinated chicken and fry for 3-5 mins and add water as required. ( If you want a dry masala, keep the flame in low and add just 1/4 cup of water)
• If it is a gravy, add sufficient water and allow it to cook. Add the coconut paste and cook for a min.
• In a separate small pan, add 3 tablespoon of oil , add the cinnamon, cardamon, clove, when it splutters, add the curry leaves and pour the tempering in your masala.
• Stir well and garnish with coriander leaves and green chili cut into half.
• Serve hot

Note

• The more shallots you add, the more taste you get.
• If you do not have the coconut paste, no prob at all. You can skip it.
• Powder the fennel seeds and store it in a Air tight container, so that you can use in most of the non-veg dishes.
• If you do not have the time to marinate the Chicken, then add all the powder, yogurt and salt after you saute the tomatoes.

Mutton Biryani

Here comes my fav mutton biryani:):). It is very special for me, because my family loves my mutton biryani so much. It is very simple and very very delicious. Most important for this recipe is that the choice of the mutton, always try to get the tender one and also the fresh one. Easy to cook and very tasty. Served with onion raitha or any curry (which shouldn't be much strong as it may dominates the biryani flavour).
If you are the beginner, trust me this is gonna be the easiest biryani recipe for you.

Ingredients
250gm Boneless Mutton
2 cups basmati rice
2 large Onions
1 large tomato
6-8 green chili
1 tablespoon ginger garlic paste
1 teaspoon red chili powder
1 teaspoon fennel powder
1/2 cup mint leaves
1 tablespoon yogurt
2 inch cinnamon
2 cardamon
3 cloves 
1 star anise
Salt
Oil and ghee

Method

• Clean mutton, cut onions into strips, chop tomatoes, cut green chilies into halves.
• In a heavy bottom pan or in pressure cooker add 5 tablespoon of oil and 2 tablespoon of ghee.
• When the oil is hot, add cinnamon, cardamon, cloves and star anise. When it splutters add the onions and green chilies.
• When the onions turn golden brown, add ginger garlic paste and fry till the raw smell goes off.
• Add tomatoes and saute for a min, then add mint leaves, yogurt, mutton, salt, fennel powder, red chili powder and salt.
• Saute for 3-5 mins. Then add 4 cups of water and close the lid, if it is pressure cooker leave it for 2-3 whistles.
• When you feel the mutton is well cooked, you can add the basmati rice and pressure cook for 1 whistle or accordingly.
• When the basmati rice is cooked well, stir once (so that the masala is spread evenly) and serve hot.

Note

• You can adjust the spicy level, it you don't like the rice much spicy, you can reduce the number of green chili.
• If you are totally away from ghee, then no prob you can prepare only with oil.
• Some mutton may take more time to cook so it make take more than 3 whistles.
• If it is taking more time to cook the mutton, it may absorb the water and it won't be sufficient for the basmati rice to cook, so add extra 1 cup of water.
• Fennel powder is nothing but just grind the fennel seeds with the help of your food processor.  

Chicken Manchurian

Chicken Manchurian seems to be very tough, but it isn't. My chicken Manchurian recipe is kind of Indo-Chinese style. It goes best with Fried rice or any bread of your choice. It is a good starter when it is cooked dry.

Ingredients
1/4 kg Boneless Chicken (Cut into small pieces)
1 Onion 
1 Capsicum
1 tablespoon finely chopped Ginger
1 tablespoon finely chopped Garlic
1 tablespoon light soy sauce
1 tablespoon chili sauce
2 pinches of Ajinomoto (optional)
Salt as required
1 tablespoon Chili powder
1 teaspoon soy flour
1/2 cup spring onions (finely chopped)
1 cup water or chicken stock
Oil

For Marinade
1/4 cup all purpose flour or  maida
2 tablespoon corn flour
1 teaspoon ginger garlic paste
1 Egg white
1/2 teaspoon chili powder
1 teaspoon light soy sauce
1 teaspoon chili sauce

Method

• Marinade all chicken pieces with the ingredients under marinade and keep it aside for at least 15 mins - 45 mins.
• After few mins deep fry the marinaded chicken pieces.
• In a deep sauce pan, add 2 tablespoon of oil, finely chopped ginger garlic and saute for 30 secs.
• Cut onions and capsicum in cubical shape and add these in the pan.
• Saute for 2 mins, you don't have to cook until golden brown.
• Add soy and chili sauce, chili powder, ajinomoto and salt as required.
• Add the chicken stock or water and allow it to boil.
• When the gravy starts boiling add the fried chicken.
•  Add 2 tablespoon of water with 1 teaspoon of soy flour, mix well and add to the gravy, allow it to cook for 3 mins, now the gravy gets  thick consistency.
• Garnish with spring onions and  Serve hot.

Note

• If you don't have chicken stock, you can use water but if you add chicken stock, the gravy will taste too good.
• Ajinomoto is optional, if you don't like to add it, instead of ajinomoto you can add 1 teaspoon of sugar.
• If the gravy isn't much spicy, you can add white pepper powder.
• If you want this dish as a starter (dry), you can follow the same recipe and avoid water and soy water mix.