PONGAL

Rice	1cup
Moong dal	1cup
Ginger	1”piece (chop finely)
Green chillies	4 to 6(chopped)
Cashews	10-15
Ghee and Oil	4tbsp and 4tbsp (1:1)
Pepper corns	1 tsp(grind into coarse powder)
Curry leaves	10
Cumin seeds	2 tsp
salt	to taste

• Dry roast moong dal in a pressure pan (this step is to avoid raw smell of moong dal)
• Then mix with rice and wash couple of times.
• Add 8 cups of water and salt to taste. Pressure cook till rice and dal becomes mushy soft. It takes upto 5 to 6 whistles on high heat to get the consistency.  
• Allow the pressure to settle down completely. Mix gentle, if required add water. 
• Heat ghee and oil in a pan.
• Fry cumin seeds, chopped green chillies, chopped ginger, cashews,curry leaves and before turning off the flame add pepper powder. Pour into rice and dal. 
• Mix well and serve with coconut chutney and Sambar. Pour dash of ghee on top when served.

KAKARAKAYI FRY/ BITTER GOURD FRY

Bitter gourd	350gms / 3 cups (thinly sliced) (or) 350gms
Tamarind	lemon size
Turmeric	1/2tsp
Salt	to taste
Buttermilk	in cup curd add 3/4th cup water and whisk well.
Onions	2 (diced)
Garlic	5 cloves
Cumin seeds	1/2 tbsp
Jaggery powder or grated	3 tbsp
Red chilly powder	2 tsp
oil	3-4 tbsp

• Cut bitter gourd into round and thin slices. Rinse under tap water for couple of times and drain them well.
• Mix turmeric, tamarind, buttermilk, and salt. Keep on flame.

• Boil on medium flame until bitter gourd is cooked and all buttermilk is evaporated.

• In mixer jar add onions, Jaggery, Cumin seeds, little bit of salt , garlic and red chilly powder. Grind to fine paste, without adding water. Keep aside.

• Heat oil in a wide frying pan. When oil is hot, add boiled bitter gourd and fry them, till semi crispy.
• Add ground masala paste and mix well (adjust sweet, tangy and spice flavour according to your desired taste)
• Fry on low flame until it turns into dark golden in color brown (it takes 20-30mins to fry).
• Serve with rice.

Dondakayi Gutti Masala / Stuffed Tindora Masala

Dondakayalu / Tindora	1/4 kg
Medium sized Onions	2 (diced)
Green chillies	2
Coriander leaves	2 tbsp chopped
Oil	3 tbsp
Water	1/2 cup
Salt	to taste
Masala :	Groundnuts - 2tbsp Sesame - 2tsp Dhaniya - 2 tsp Khus Khus - 1tsp Cloves - 3 Cinnamon - small pcs Cardamom - 1 Ginger garlic paste - 1tsp Chilly powder - ½ - 1tsp Tamarind - little

• Dry roast groundnuts and sesame in a pan. Cool it down and grind into powder along with masalas as listed.
• Heat tsp oil in same pan. Fry onions and green chillies for couple of mins. Grind this along with masala powder into paste.
• Remove paste into a bowl and mix chopped coriander leaves and salt. Keep aside.

                                  

• Wash Tindora and drain them well. Holding it straight, make vertical slits till 3/4th of the size, making sure the end is still intact.
• Stuff the masala paste in each of the slit tindora as shown in the below picture.

                                   

• Heat the remaining oil in a pressure pan. When oil is hot arrange tindora’s side by side.

                                  

• Cook on high flame for 2-3 mins. Turn and cook for another 2-3mins.
• If any of the  masala left after stuffing, add to tindora and mix well. Fry it for 1-2 mins.
• Add ½ cup water and check the salt at this point.

                                   

• Cover with cooker lid and cook on medium high flame upto 2 steams.
• Allow presssure to release. If gravy is watery, boil till gravy thickens.
• Serve hot with rice and roti’s.

FAJITA CHICKEN OMELET

Serving size : 2 persons
Preparation time :20Min's (excluding marination time)

Chicken Breast / Bone less Chicken	200 gms (cut into cubes or into strips)
Eggs	6
Medium Onion	1 (diced)
Capsicum (green / red/ yellow)	Half piece (chepped)
Cumin seeds powder/ Jeera powder	1/2tsp
Chilly powder	1/2 - 1tsp
Ginger garlic paste	1/2tsp
Pepper powder	1/4 tsp
Salt	to taste
Milk	2 tbsp
Pizza / Mozzarella cheese (shredded)	1/4 cup
Oil	2 - 3tbsp
Butter	1 tbsp

• Wash the chicken and drain it well. Add chilly powder, ginger garlic paste, cumin seeds powder, salt and lime juice. Allow to marinate for 30min to 1hrs in refrigerator.
• Heat 2tbsp of oil in a pan. Add onions and saute it for a while. Then add capsicum and saute it for couple of Min's.
• Add marinated chicken and cook till chicken is cooked nice and tender.
• Off the flame and divide it into two portion. Keep aside and keep it warm.
• In a large bowl mix eggs, pepper, milk and salt.
• Heat 1/2tbsp butter and 1/2tbsp oil in a wide non stick pan.
• Pour half the mixture of eggs and spread it or rotate the pan.

 

• When eggs starts cooking, top half of the omelet with one portion of chicken mixture (as shown in the below picture).

 

• Sprinkle half the cheese and fold it.

 

• Allow it to cook on medium flame till egg is cooked and cheese melts.
• Flip carefully and cook it for couple of min’s.
• Remove to plate and top with salsa and cream if desired.
• Serve immediately.
• Repeat procedure with remaining butter, egg mixture, and chicken mixture.

ALOO TOMATO GRAVY

Aloo/Potatoes	1/4 kg (peel and cut into chunks)
Tomatoes	2 medium sized (diced)
Onions	2 medium sized chopped
Green chillies	4-5 slit
Fresh shredded coconut	1/4th
Poppy seeds	1tbsp
Ginger garlic paste	2 tsp
Whole garam masala	2  cardamom 4  cloves 1” cinnamon 1  marati mogga/moggu (into coarse powder)
Mint	15 - 20 leaves
Cilantro	2 tbsp (chopped)
Curd	1/4 th cup
Water	1 cup
Oil	3 tbsp

• Heat oil in a pressure pan. 
• Meanwhile, grind poppy seeds and coconut together into fine paste. Keep aside.
• Fry coarse powdered whole garam masala and mint leaves for few seconds.
• Then add onions and turn till light brown.
• Then add green chillies, ginger garlic, coconut and poppy seeds paste and fry till nice and brown.
• Add potatoes and tomatoes. Mix, cover and cook for 5Min's.
• Then add curd, turmeric, red chilly powder and salt. Mix and cook for another 5 Min's.
• Add water and cilantro. Mix and close it with cooker lid.
• Cook on high flame up to 3-4 steams.
• Allow pressure to release. If gravy is watery boil for sometime.
• Off the flame and serve with roti’s and pulavo’s.

PANEER KOBBARI GRAVY (Paneer cooked in coconut milk sauce)

Paneer	200 gms (cut into small cubes)
Onions (medium sized)	4 (2 chopped & 2 grind to paste)
Tomatoes (medium small in size)	4 (grind to puree)
Groundnuts	3 tbsp (dry roasted)
Cumin seeds	1 tsp
Coriander seeds	1 tbsp (grind to powder)
Ginger	1”pcs
Garlic flakes	4
Coconut milk	2 cups
Red chilly powder	1 - 1.5 tbsp
Salt	to taste
Turmeric	pinch
Oil	3 tbsp

Things to be prepared first:

• Process the coconut into a blender (add hot water to just cover all of the meat and blend until finely grated). Strain the milk.
• Grind two onions into paste. Remaining 2 chop it finely.
• Grind tomatoes into puree.
• Grind ginger garlic into coarse paste.
• Dry roast groundnut and cool it down. Remove the papery skin and grind into powder.
• Bring water to boiling stage. Add salt and drop paneer cubes and boil it for 5-10 seconds. Drain the water and wash under tape water ( it will remain soft)

Preparation:

• Heat oil in a non-stick pan. Add cumin seeds and chopped onions. Fry slight and add onion paste and fry till light golden brown.
• Add ginger garlic paste and fry it for some time.
• Add tomato puree and cook till oil on sides.
• Add seasonings, coriander powder and groundnuts powder. Mix well and fry it for sometime.
• Pour coconut milk, silted 2 green chilies  and ½ cup water. Mix well and bring to boil.
• When gravy is boiling, add paneer and cook it for another 3-5 Min's.
• Off the flame. Garnish with cilantro and serve hot with roti’s,pulka’s and poori’s.