Bechamel

Ingredients
1/2 Pack Goody Elbow Macroni(200g)

Filling
400g Ground Beef
2table spoons Vegitable Oil
Chopped Onion -2
Tomato paste-2 table spoon
Chopped tomatoes-2small
Garlic Paste-1 tsp
black pepper -1/4tsp
Oregano-1/2tsp
salt-according to taste

Bachamel Sauce
1/2 cup butter
2/3cup flour
Velor Powder milk-1cup
water-5cup
chicken stock-1cube
Shredded Mozzarella cheese-1cup
black pepper-1/4tsp
cinnamon-1/4tsp
salt-1tsp


Filling
Heat oil in a pot,add onion and stir until turns golden brown.Add ground beef and cook till the water dries out.
Add garlic,tomato paste,chopped tomatoes,black pepper,oregano and salt and stir continuously for 10-15mts until the paste thickens

Bachamel sauce
In a medium pot heat butter,add flour and stir for 2-3 minutes.In a seperate pot mix velor powder milk with water.Gradually add the milk to flour mixture stirring continuously until u get a smooth texture without lumps
add chicken stock,cinnamon,salt,pepper,cook for 7-10mts until the sauce thickens

Final dish
preheat the oven to 200dg
boil goody macroni 
brush a medium sized pan with oil.placed 2 tbs of bachamel sauce ,covering the bottom of the pan.
mix 4tbs of bachamel sauce with goody macroni.add half of this mixture to the pan.
Add the filling to the pan.
Now place the remininng bachamel sauce and macroni mixture.sprinkle the mozzeralla cheese on the top.pour the remaining bachamel sauce.bake for 30-40mts or until the top turns golden brown

Bread Pola

bread-10 pieces(remove the brown layer and cut the bread in to small size)
egg-4
milk-1 cup
for the masala
chicken pieces-2 (boil with little chilli pwdr,turmeric ,salt.and shreded)
onion-3
green chillies-2
ginger garlic paste-1 tbsp
pepper pwdr-1/2 tsp
garam masala -3/4 tsp
coriander leaves
Take a pan add 1 tbsp oil and add ginger garlic then onion saute well.Add green chillies,pepper pwdr,garam masala,shreded chicken and coriander leaves.Saute for 2- 3 minutes,remove from fire and keep it aside.
Take a bowl beat eggs and then add 1 cup milk and beat well with spoon.add little salt .To this egg milk mix add bread pieces and mix well with ur hand.finally add the chicken masala and mix well.
Take a greased baking dish and pour the bread masala mixture and bake 15 to 20 mints(180 degree C).or until it becomes golden brown colour..or take a non stick pan heat it with 2 tbsp ghee and then pour the bred masala mixture.(before u pour the bread mix ,make sure that pan must be hot)close the lid of the pan.and cook on very low flame for 15 -20 mints.or until a tooth pick inserted in the center comes out clean

Chicken Veg Pastry

chicken breast- 1 piece (boil with little turmeric ,chilli pwdr ,salt and then shredded.)
onion-2
ginger garlic paste-1 tbsp
green chillies-2
pepper pwdr-1/2 tsp
garam masala
carrot-1 small grated
cabbage 1/4 cup grated
spring onion -1 tbsp
capsicum -1/4 cup finely chopped
soy sauce-1 tsp-(optional)
puff pastry sheets(-square)
take a pan add oil and saute onion,ginger garlic paste,green chillies,and then add all the veggies and shredded chicken saute for 2 minuts.add garam masala pepper pwdr,salt ,soy sauce and coriander leves .mix well and remove from fire and keep it aside.
In a sand witch maker keep the puff pastry sheet and place 1 tbsp full chicken-veg masala and cover with another puff pastry sheet .press the sides of the puff pastry sheets well.Cook till it becomes golden brown.and serve hot with tomato ketchup...

Prawn Manchurian

Ingredients 
Prawns-500 gms-(marinate the prawns with little chilli powder,turmeric n salt ,keep it aside for 1/2 an hour.
Garlic- 1 tsp-chopped
Ginger-1 tsp-chopped
green chilly-2-4
Green capsicum- 1 small
spring onion-4tbs
Onion -2
tomato-1 cut into squares
Soy sauce 2 tablespoons
water-1 cup
Vinegar 2 tsp
tomato sauce-2tsp
chilly sauce-2tsp

METHOD
Take a pan add oil and shallow fry the marinated prawns
till light brown.and keep it aside
To make the sauce,
heat two tablespoons of oil in a pan and gently fry the garlic and the ginger . Add the chopped capsicum green chilly and onion n tomato.

Add the all sauces nd 1 cup wate rBring to a boil, reduce heat and simmer for two minutes. Add the vinegar nd salt to taste. Stir in the dissolved cornstarch (dissolve 1 tbsp corn flour in little water)and stirring continuously till the mixture thickens and starts bubbling. Add the fried prawns nd spring onion. serve hot with fried rice or roti.

Crispy Fried Fish

Fish fillets-2(frozen)
Green chillies-2 
Ginger garlic paste-1tsp 
Egg-1,soya source-1 tsp,
Turmeric pd-1/2tsp
Red chilly pd-2 tsp
White flour-4 tbsp,
Corn flour-2 tbsp,
Salt-to taste .....
preparation method: :
marinate fish with green chillies, ginger garlic paste,egg,turmeric,red chilly,soya source and salt. keep this on refrigerator for 1 hour. ....in a bowl mix flour and corn flour and little salt.Dip fish pieces well in this flour and deep fry for 20 mints on low flame....its so delicious..try it friends n enjoy!!!!

Bitter gourd stir fry

Bitter gourd-1 big(finely sliced)
Green mango(raw mango)-1 sliced
onion-1 finely chopped
green chillies -2
grated ginger-3/4 tsp
fenugreek seeds-1/2 tsp
mustard seeds-1/2 tsp
turmeric powder-1/2 tsp
salt
curry leaves
coconut oil-1 tbsp

1-heat coconut oil in a pan and add mustard seeds,curry leaves n fenugreek seeds.
2-Then add the onion ,green chillies,and saute well.
3-Add bitter gourds and sliced green mangoes n stir well
4-finally add little turmeric n salt , keep stirring n combines well
5-Bring to low heat and stir occasionally for about another 10 minuts

Veg Kuruma

1. Potato -1cup
2. Carrot-1cup
3. Beens-1cup
4. Green peas-1cup
5. Tomato-2
6. Cauliflower -1cup
7. Cashew –little
8. Fennel seeds -1tsp
9. Coconut- 1cup
10. Chilli powder-1tsp
11. Coriander leaves-
12. Garam masala-1tsp
13. Coriander powder-1tsp
14. Green chilli-2
15. Butter-
16. Turmeric powder-1tsp
17. Mustard/curry leaves
18. Tamarind

Take a cooker and put all the vegetables (except tomato)and cook half only. Item 7-13 pour in a mixture and grind well. Take a pot and pour oil , mustard and curry leaves. Add the grinded mixture and fry well. Add tomato, green chilli,turmeric powder and fry well. Add the half cooked vegetables and mix well. If you need you can add little water. Prepare the tamarind water and add it. Garnish with butter and curry leaves.

Potato Raita

Potato-boiled and chopped-2 medium
curd-1 cup (beaten)
cumin seeds-1 tsp
crushed pepper-1/2 tsp
red chilli flakes-1/2 tsp-(2 red chillies)
salt
oil-1 tbsp
Beat the curd till it turns smooth.Add boiled and chopped potatoes and mix it well.
Heat 1 tbsp oil add cumin seeds,crushed pepper, then add red chilli flakes and stir it for a moment.
Add it into potato curd mixture.Sprinkle salt to taste.Keep it in refrigerator and serve along with the meal..enjoy

Pumpkin Raita

pumpkin-1/2 cup grated
curd-1 cup -beaten
salt
mustard powder-1/2 tsp
roasted cumin powder-1/2 tsp
Grate pumpkin and boil in 1/4 cup water at low flame.
When water dries, remove and let it cool.
Beat curd and mix all the ingredients along with pumpkin .serve it chilled.

Chicken oat sweet corn soup

Ingredients : 
chicken breast- 2 pieces
oats- 2 tbsp
sweet corn- 4 tbsp
egg- 1
butter- 1 tbsp
carrot- 1 small (grated)
sugar- a pinch
corn flour- 1 tbsp
spring onion- finely chopped
salt- 2 taste

In a pot add chicken pieces n 6 cups water,salt n boil for 10 mints.Transfer chicken in to a bowl n shred it..

Then add shreded chicken n all other ingredients in to the stock..except egg n corn flour..

Use a fork to beat the egg in a small bowl.gradually pour the egg in to the soup.Stirring constantly with a spoon.finally add the corn flour ( mix corn flour with half cup of water)....boil for 5 mints..

Garnish with spring onions........healthy chicken oats soup is ready............

Hash Browns

Ingredients

1 egg, beaten
1/2 tbsp flour
4 medium potatoes, peeled
1 medium onion
salt and pepper.....i also added a bit of garlic powder for extra flavour
oil for frying

Preparation method
1.Coarsely grate the potatoes or u can finely chop it very small and onion into a clean tea towel and then squeeze out the excess liquid by twisting the towel. Place the mix in a large bowl.

2.Add the egg, flour, salt and freshly ground black pepper. Mix the ingredients well.Mix thoroughly to ensure the egg and seasoning is evenly distributed.

You do not want the grated potatoes to be soaked or covered in eggs, you want just a slightly sticky consistency.
Take some of the hash brown mixture and make thin shape.
If you shape the hash browns too thick they will not cook correctly.

3.Heat a oil in a heavy based frying pan and when the oil is hot add patties . Flip over once browned and crispy - about 3 to 4 minutes each side.

4.Serve hot n .

Easy Aloo paratha

Dough 
wheat flour
salt & water
kneed all tis to soft dough.make medium balls

Potaoes 3 boiled n mashed
onion 1 finelly chopped
green chillies & coriander leaves finely chopped
salt
mix all the ingredients

Roll the balls like poori and stuff the filling . Close from all the sides n carefully roll into paratta taking care of the filling then split out of the parattas. Cook on the hot tava drizzling same butter or ghee.Serve hot.

Orange Almond Cake

1 Medium size orange (240g)
1/2 tsp Baking Powder 
3 eggs
1/2 cup sugar
1 cup Almond Meal (Almond meal is finely ground almonds ; powdered to a flour like texture)
1/4 cup( 35 g) Plain flour
25 g slivered Almonds

1.Place unpeeled whole orange in medium sauce pan ,
cover with cold water;Bring to boil ,Boil for20 minuts, covered or until orange is tender ;drain.Cool.
2. Preheat oven to 180 C n Grease the pan.
3. cut orange into two halves,remove seeds n Blend orange including rind with baking powder until pulpy.
4. Beat eggs & sugar in bowl with electric beater about 5 min or until thick and creamy .Fold in Almond meal , flour and orange pulp.
5. Pour mixture into pan ,sprinkle with Almonds ;Bake about 1/2 hour to 45 min until top in golden.

Bounty cake

Added by Shameenanasar
Ingredients:
For making cake-
white flour-2cups
Butter-125gm
Bakingpowder-2tsp
Bakingsoda-1tsp
Sugarpowder-7tbsp
Egg-2
Milk-1 cup
Salt-a pinch
 For icing
Icingsugar-3cups
Cocoa powder-3tbsp
Butter-1 3/4tbsp
Water-1/2cup
Coconutpowder-500gm
For garnishing
Icingsugar-1/2cup
Butter-50gm
Cherries
Method
Take beaten butter then add sugar and beat very well. add egg and mix well,then add flour and mix it well, milk is added to the mixture .keep the cake mix into the oven with 180 degree temperature for aprox.35minute and bake it well.
Once the cake is ready cut the cake into small square shapes after that take a bowl and prepare the icing by mixing the icing sugar ,cocoa powder , together with the melted butter [butter melt by using boiled water ]to make it as a smooth cream. Take one by one cake into the icing and mix with coconut powder. Then prepare the butter icing and do the garnishing .The delicious Bounty cake is ready

Sabudana Kheer(chowwary Payasam)

sabudana(sago)-1 cup
sugar-1/2 cup
condensed milk-1/4 cup
milk-1 liter
cardamom-4 pods
saffron-few flakes (optional)
Wash and soak sabudana(chowwary) for 15 mints.
Boil milk with sugar n cardamom
Drain sabudana and cook it with milk for 5-7 mints .stir well n add a pinch of salt.
Then pour one cup of water and
Cook it till sabudana becomes tender
Add condensed milk and mix well
Soak saffron in little cold milk for 10 mints
Mix it with sabudana kheer and serve hot or chilled .decorate with dry fruits.yummy chowwary payasam readyyy ..Enjoy.

Spinach with Eggs.

Spinach-1/2 bundle, (washed n Drained)
oil-2 tbsp
onion-1 medium finely chopped
salt to taste
crushed pepper-1/2 tsp
eggs-2 large.(I used 3 small eggs) lightly beaten

preparation method

Fill a pan with water and bring to boil,add spinach and boil for 2 to 3 mints.
Remove from heat and drain well.Place the cooked spinach on a cutting board and chopped coarsely.
In a medium nonstick frying pan heat the oil over medium heat.
Add chopped onions and saute for 3 minutes.Add the spinach and mix well n stir fry for 5 minutes. Add salt and pepper.
Pour the beaten eggs evenly over the spinach.cover and cook for about 7 to 10 minutes or until the eggs are set.
Serve hot with bread/chappathi/rice.

Mexican Chicken with Veg Fried Rice

Chicken 1kg -cut in to small pieces
Onion 1 cut into rings
Capsicum 1 cut into rings
Garlic paste 2 tsp
Paprika powder-1 tsp
Salt 1 tsp
Oil-4-tbsp
½ tsp- kasuri methi
Ketchup 3 tbsp
White sauce 1 cup
Water 1 cup

Method:
1. Heat oil in a pan and fry the garlic paste, for 2 minutes. Add chicken pieces and fry for 5 minutes or until the color changes.
2. Than add salt, paprika & water, cook the chicken for 15 minutes.
3. Add kasuri methi, white sauce and ketchup. Mix well.
4. Lastly add in onion & Capsicum rings .Cover and simmer for a few minutes.
5. Serve with fried rice.

WHITE SAUCE

Ingredients:

Mustard powder-½ tsp
Pepper powder- ½ tsp
Salt ½ tsp
Butter 2 tbsp
Flour 3 tbsp
Milk ¾ cup
Water ½ cup

Method:
1. Heat butter in a pan
— add 3tbsps of flour into the melted butter
2. Cook over low heat, stirring, for 4 to 5 mints.
3. Add seasoning, mustard powder, milk & water, stirring continuously Cook until the sauce thickens

Coconut Green Peas masala

    Added by Shameena Nasar

1. Green Peas-1cup
2. Chopped Potato-1
3. Chopped Carrot-1
4. Onion-1(medium)
5. Green Chilly-4
6. Ginger-1tbsp
7. Garlic-1tbsp
8. Tomato-1(large)
9. Coriander Leaves
10. Curry Leaves
11. Coriander powder-2tbsp
12. Chicken masala-2tbsp
13. Garam masala-1tsp
14. Coconut milk-1cup
15. water-3 cup
16. oil
17. salt

• Soak green peas for at least 5-6 hrs
• Take a pressure cooker ,add item 2,3,4,5,6,7,8,15 17 and keep up to 5 whistle under fire.
• Keep the pressure cooker under very low fire and add item 9,11, 12,13 and 14 and take out once its completely boiled.
• Take a small frying pan , add oil and saute 1tsp finely chopped onion and curry leaves and add to the green peas masala curry. !!!!!

Kalthappam

White rice 1/2 cup
Boiled rice 1/4 cup
Onion - 1tbsp
Ghee -1tsp
oil - 1tbsp
Sodium Bicarbonate-1pinch
salt-for taste
Jaggery-150g
cardamom -5
Peanut-50g
coconut-1 tbsp

Soak white rice for 2-3 hrs.Grind the soak rice with boiled rice. Add jaggery ,sodium bicarbonate and salt and keep it for 4hrs. Take a cooker and add oil/ghee. add onion, peanut,coconut and saute well. add cardamom powder to the rice mixture and pour it on the cooker.Under low flame with out using whistle cook well for at least 30 minute .

Coconut Macaroons

Ingredients
4-large egg whites-(at room temperature
1 -cup granulated white sugar
1/4 tsp salt
1/2 tsp vanilla essence
1/2 cup- all pupose flour
1/2 tsp baking powder
3-cups desiccated coconut

In a heatproof bowl,placed over a small sauce pan of simmering water,whisk together the egg whites,sugar , and salt.
When this mixture is warm to the touch,and nice and creamy,remove from the heat and stir in the vanilla essence,flour+baking powder and desiccated coconut.
Cover and refrigerate for about 1 hour or until firm.
Pre hheat the oven to 325F(165 degrees) and grease 2 baking sheets .
Place heaping table spoons of batter on the greased baking sheet,spacing several inches apart,bake for about 15 to 20 minuts or until light golden brown .
remove from oven and let cool on the baking sheet for about 10 mints and then place on a wire rack to cool.
Makes about 2 dozen Macaroons...Happy baking.Enjoy.....

Coconut vermicelli pudding

Condensed milk - 1/2 tin
Milk - 2 cups
Vermicelli (roasted) - 1/3 cup 
Coconut (lightly roasted) - 1/3 cup 
Vanilla essence - 2-3 drops 
China grass - 8 gm 
Cashew nuts/Almonds 

1.Combine milk & condensed milk in a pan & bring to boil.Keep on low flame.

2.Add the roasted vermicelli and coconut to it and keep it on flame for max 2-5 mins.Remove from fire.

3.Melt chinagrass.Add this melted chinagrass to the boiled milk mixture.

4.Allow it to cool and then add vanilla essence & nuts.
5.Pour this to a serving dish & refrigerate till set.

6.Garnish it & serve chilled.

Egg Chutney

For the chutney :
1 cup fresh coconut,grated
2 green chillies
curry leaves
coriander leaves
salt to taste
put the all ingredients in a blender with a little water and grind to make a fine paste..keep aside!!
Method : 
take the boiled eggs and it completely covered with chutney...
dip them in a beaten egg then in bread crumbs and deep fry it in oil till its color turns to golden brown.....

Chilli Beef

INGREDIENTS:
Beef - 1/2 kg (cut into thin stripes)
Ginger - 1/2 piece (diced finely)
Garlic pods - 5 nos
capsicum - 1 (small)
Onion (big) - 1 
Green chillies(slit) - 3 - 4
Corn flour - 1 tbsp( mixed with 1/2 cup water)
oil - 3 tbsp

For marinade: 
chilly sauce - 2 tbsp
Dark soya sauce - 1 tbsp
pepper pwdr - 1/2 tsp.
chilly pwdr - As reqd
Garam masala - 1/2 tsp

For sauce(mix together):
chilly sauce - 1 tbsp
soya sauce - 1 tbsp
pepper - 1/2 tsp

PREPARATION METHOD:
Rub the marinade onto the beef and keep aside for 10 mints...
pressure cook for 6 whistles ...set aside the beef n the stock seperately...
In a kadai,heat 3 tbsp oil..
stir fry onions,chillies n the capsicum ...and keep aside
In the same oil,fry the ginger garlic and the beef ..
Add the sauces n continue frying for a minute..
Add the stock n the corn flour water..
Continue till the sauce is almost drained..Add the fried ingredients n give it a final stir... serve hot

Chicken Kuruma

chicken pieces-500 gm
onion-2 finely chopped
ginger garlic paste-1 tbs
mustard seeds-1/2 tsp
cumin seeds-1/2 tsp
green chillies-2-4
crushed pepper-1 tsp
thick cocunut milk-1 cup
yoghurt-1 cup-200 gm
cashew nuts-15 pieces,soak in little warm water and to make a fine paste
coriander pwdr-1 tbsp
turmeric -1/2 tsp
curry leaves
coriander leaves
whole garam masala
(cinnomon stick-1,cardomom-4,cloves-4)

preparation method

1-heat some oil in a pan add whole garam masala,then mustard seeds when it splutter add cumin seeds and onions.fry the onions till it becomes brown .

2-add ginger garlic paste ,turmeric pwdr,and salt.
3-add thick coconut milk and cashew paste -then add corriander pwdr,green chillies,curry leaves and crushed pepper..
4-to this add chicken pieces .and allow it to cook for 15 mints on low flame.(Add little water if needed)
5-once the chicken pieces r well cooked and gravy becomes thick add yoghurt and corriader leaves.and heat for a minute.remove it from fire ...serve hot with appam or chappati...delicious chicken kurma is ready.

Stuffed Chicken

Chicken-1 small one
red chilli pwdr-5 tsp
turmeric-2 tsp
salt to taste
FOR THE STUFFING
egg-1 or 2
onion-2 medium size
tomato-1
green chillies-4
curry leaves-
corriander leaves-chopped
ginger garlic paste-together 1 tsp
corriander pwdr-1 tsp
turmeric pwdr-1/4 tsp
red chilli pwdr-1/2 tsp
cashew nuts-6 chopped
raisin-10
salt
garam masala-1/2 tsp

clean the whole chicken both inside an d out side.Rinse with lemon juice to remove unpleasant smell.
Mix the chilli pwdr,turmeric n salt,apply all over the chicken.cover and set aside in the fridge for 1 hour.
PREPARE THE STUFFING
Boil the eggs till fully firm and peel(Number of eggs depends on how big the chicken is)
heat 2 table spoon oil oil and fry the onions,green chillies,ginger garlic,curry leaves,till the onion start turning brown.Add the all spices n saute well.add raisins n cashew nuts..mix the boil eggs in to this mix..

Stuff the above mix into the chicken. first egg ,and then the onion masala.Taking care are not to over stuff.(there should be no stuffing coming out)now tie the chicken legs with twine.

Heat 3/4 cup oil in a large pan fry on low heat till the chicken is golden brown on both sides

Potato-Carrot Loaf

Ingredients
Medium Potatoes-3 (cut in to small pieces)
carrot-1(cut in to small pieces)
yogurt -1 cup
Maida-1 cup (all purpose flour)
baking powder-1 tsp
oil-1/2 cup
chopped fresh coriander leaves-1/4 cup
salt
crushed pepper-3/4 tsp
eggs-2
Preparation Method
Put the carrot n potatoes in a pan add enough water to cover the vegetables.Bring to boil n cook until tender.(Do not over cook.The veggies should be cooked but should not be over cooked)
Then drain.keep it aside.
Pre heat the oven to 380 F.Grease the sides n bottom of a baking dish with butter and dust with flour.
In a large mixing bowl ,using a whisk,stir the eggs to mix.Add the oil and stir well.Add the yogurt and stir again.Add the flour and baking powder.stir to mix.then add the diced n boiled veggies and chopped coriander leaves.mix well.Season with salt and pepper.(there is no need for a vigorous beating so dont use an electric mixer)
Place the batter in to the baking dish.Bake on the middle rack of the oven for 40-45 minuts.or until golden on top.Serve this loaf for break fast or as a snack..Its delicious too...YUmm Yumm..My whole family loved it.!..Enjoy..Happy baking..!

Cheesy chicken-veg role

for dough
Maida-2 cup
yeast-1 tbs
oil-1 tbsp
sugar-1 tsp
salt
yoghurt-2 tbsp
preparation method
Take a small cup with little water,add the yeast in water ,allow to melt it.then make a soft dough with above ingredients.keep for 1 hour.
Punch the dough and make two balls ,roll each ball to two big circle 1/4 inch thick.cut into triangle shapes .put the filling into widest part and using ur hands tightly roll it up to a croissant shape.brush the beaten egg yolk on it.and bake it 180 d till it done.

for filling
chicken boiled and shreded (one small piece chicken boil in water with little chilli pwdr +turmeric+salt..)
carrot grated-1 small
cabbage grated-1/2 cup
capsicum chopped-1/4 cup
onion-1 chopped
garlic -chopped 1 tsp
pepper pwdr-1/2 tsp
turmeric-1/4 tsp
garam masala-1/2 tsp
grated mozerrella chees-2 tbsp
heat oil in a pan add garlic then onion,vegetable,shreded chicken,pepper pwdr,turmeric,garam masala an salt..saute well and finally add grated cheese.

Fish Stew

Fish-6 pieces (king fish or Mackerel)
onion-1 finely chopped
tomato-1 
ginger-garlic paste-1 tbsp
green chillies-2
crushed pepper-1/2 tsp
salt
thick coconut milk-1 cup
corn flour-1 tsp
coriander leaves
for marination
pepper pwdr-1/2 tsp
turmeric pwdr-1/2 tsp
salt
lemon juice-1 tsp
Marinate fish with pepper pwdr,turmeric ,salt and lemon juice..Keep it for half an hour..Shallow fry the marinated fish for just 2-3 minutes.
Heat oil in a pan add onion.ginger garlic paste and chopped green chillies.
saute well.when onion becomes light brown add finely sliced tomato..Once tomato becomes soft add little water.(1/2 cup)let it boil.
Add fried fish pieces and little salt..let it boil for 5 minutes.
When the gravy becomes little thick add 1 cup coconut milk and then mix the 1 tsp of cornflour with a bit of water and add it to the dish.. mix well and let it boil 2 -3 minutes..finally add the crushed pepper and corriander leaves...serve hot with ghee rice or chapathi...delicious fish stew is readyyyy...!

Peanut butter Cookies

Ingredients
unsalted butter-110 gms
peanut butter-3/4 cup (smooth or crunchy)
brown sugar-1/3 cup
granulated white sugar-1/3 cup
egg-1
vanilla extract -1 tsp
milk-2 tbsp
all purpose flour-1 1/2 cups
baking powder-1 tsp
salt-1/4 tsp
Garnish
chocolate (Kisses-hersheys)
preparation method
In a bowl of ur electric mixer beat butter until creamy n smooth.
Add the peanut butter and sugars and beat untill light n fluffy.
Add egg n vanilla extract and beat to combine,add milk and beat about 2 minuts
In a separate bowl whisk together flour,baking powder and salt,and
Add to the peanut butter mixture and beat until incorporated.
Cover n chill the batter about 1/2 an hour or until firm enough to roll into balls.
Pre heat the oven to 375 degreesF and place rack in the center of the oven
Roll the batter into small round balls then place on the prepared baking sheet.Bake the cookies about 8 to 10 mints or until the cookies are lightly browned.
Immediately upon removing cookies from the oven place a unwrapped chocolate Kiss into the center of each cookie,pressing down gently until the cookie just starts to crack.cool completely on a wire rack

Pav-Bajji

For Pav-(Bread)

All purpose flour(maida)-3 1/4 cup
sugar-1 tsp
salt-3/4 tsp
yeast-1 tbsp
warm water-1 1/2 cups
butter 3 tbsp
Dissolve sugar and yeast in the warm water until bubbly.Then,
Add salt and mix with the flour.
knead the dough on a floured surface until smooth n elastic about 10 mints.
Add melted butter to the dough n knead again,place the dough on a`lightly oiled bowl
cover n let rise until doubled (1 hour).then,
turn out this dough on a floured surface and,roll it out into a square,using a knife cut it into 9 pieces .Roll each piece out in ur palm to form a rounded shape(or rolls).place the rolls on a greased baking tray sprinkled with flour.
cover n let rise until doubled(1/2 hour).
brush the beaten egg on it.

bake them prehaeted 375 F oven for 15-20 minutes or until the bread is golden brown.then brush it with little oil or butter.
FOR BHAJJI

mixed vegetable-2 cups (cut into small pieces)-potato,carrot,beans n green peas
butter-1 tbsp
ginger garlic paste-1 tbsp
capsicum-1/2 cut in to small
onion-1 chopped
tomato-1 chopped
pav bhaji masala-1 tsp(its available in all supermarkets)
chilli powder-1 tsp
turmeric-1/2 tsp
salt
sugar-1/2 tsp
lemon juice-2 tbsp
coriander leaves (garnish)
pressure cook mixed vegetables till well done.
Mash them coarsely after draining.
heat butter in a pan .Add ginger galic paste,then onion,saute well.
Add capsicum,tomato,fry for 2-3 mints till very soft.
Add pav bhaji masala,chilli powder,turmeric ,salt and little sugar.
Add mashed vegetables and fry further 2-3 mints.stir well.
switch off the flame and add lemon juice and stir.
garnish with coriander leaves n block of butter..Enjoy..!

Egg Roast

1-Eggs-4
2-Onion finely chopped-3
3-Tomato-1
4-Green chilli -1 or 2
5-Ginger garlic paste-1 tsp
6-Turmeric pwd-1\4 tsp
7-Chilli pwd-1\2 tsp
8-Pepper pwd-1\4 tsp
9-Coriander pwd-1\2 tsp
10-Garam masala pwd-1\4 tsp
11-Curry leaves & coriander leaves
12-Oil-2 tbsp

Heat oil in a frying pan, saute onion till transparent.
Add tomato, saute till soft.
Add green chilli & ginger garlic paste & saute for few mns.
Add all powders & saute for 2 minutes.
Add curry leaves & coriander leaves & mix well.
Now press sauted masala & level evenly with a spoon.
Reduce flame to simmer.
Pour eggs one by one without mixing as shown in picture on top of masala.
Cover & cook in simmer till the eggs are done.
Egg roast is ready.

Coconut -cashew pudding

coconut grated-1 coconut
milk-3 cups
condensed milk-1/2 tin
sugar-3 tbs
gelatin-20 gm
chopped cashews-
for decoration
roasted vermicelli (thin)
corn flakes

blend grated coconut and 3 cups milk in a mixie..then strain through a fine sieve..
take a pan combine this milk , condensed milk and 3 tbs sugar and boil it.
place 1/2 cup of water in a small bowl and sprinkle with gelatin while whisking with a fork..set aside for 5 min.
stand the bowl in a bowl of hot water and stir untill the gellatin dissolves...

combine dissolved gelatin in to the boiled milk .
pour this to a serving dish and add chopped cashews.keep it to set..
decorate with corn flakes and roasted vermicelli.

Sunrise Pudding

Milk -1 ½ cup
Coconut Milk – 1 ½ cup
Condensed Milk- 1 tin
Tea Biscuit- ½ packet
China Grass-10g
Orange-1
Whip Cream- 1 sachet


• Prepare thick milk from the coconut
• Take milk, coconut milk and condensed milk in a pot and stir under low fire flame until china grass dissolved.
• Take a pudding dish and put crushed buscuits and little butter, join together and just bake it.
• Once its set pour the previously prepared milk mixture on top of the biscut and nicely arrange and put it in a fridge .
• Prepare an orange juice and add little china grass and put it on a low flame until china grass dissolved.
• Take out the setted pudding from the fridge and pour the orange juice on top of it and keep it in the fridge
• Take whipping cream and add little milk, beat well until it form a thick cream.
• Decorate the setted pudding with the whipping cream

White chicken Kuruma

Chicken 1 kg- 12 pieces
Green chilies 6-8
Coriander leaves 3 tbsp grind into paste
... Cashew nuts 20 grind into paste

Yogurt- 1 1/2 cup(400 gm)
Salt 1 ½ tsp
Oil-3 tbsp
Crushed garlic 1 tbsp
Boiled eggs -2
Method
• In a pan put the chicken along with 2 cups of water ground green chilies ,ground coriander leaves and salt.
• Cover and cook for 15 minutes till chicken is half done. Mix the yogurt with the cashew nut paste and add to the chicken mixture.
• Cook till the chicken is tender and a thick gravy left.
• Heat oil in another pan add the crushed garlic, fry till light golden add to the chicken mixture, mix well and remove.
• Serve n garnished with boiled eggs

Chicken 65 !!!!!

Added by femitha Muneer
Ingredients-
Chicken-boneless cut into small pieces-750 gm
corn flour-2tbsp
garlic chopped-2 tsp
ginger chopped-1 tsp
egg-1
chilli garlic sause-2 tabsp
green chillies-2-4
ajinomoto-a pinch
curry leaves-chopped
corriander leaves- chopped
cumin seeds- 1 tsp (small jeerakam)
cumin pwdr,pepper pwdr chilli pwdr salt-1/2 tsp each
red colour(optional)-2 drops
ginger galic paste-2 tsp
Take chicken pieces in a bowl add salt,ajinomoto,ginger garlic paste,pepper pwdr,corn flour,and mix...then add 1 egg....
Heat oil in a pan add chicken pieces and fry untill lightly golden brown..
to make the sause
Heat 2 tsp oil in a pan add cumin seeds (small jeerakam),then add chopped galic n chopped ginger,then add chopped chillies,curry leaves,little pepper pwdr,cumin pwdr (1/2 tsp)chilli pwdr,and salt...finally add chilli-galic sause n red colour...cook for few minuts.add little water (not too much) then add fried chicken to this sause...mix well n garnish with corriander leaves and serve...Its a spicy dish..Chicken 65 is ready

Chicken korma

chicken pieces-6-8 (about 500gm)
half tsp whole cumin seeds
1 cinnamon stick
2 cardamom pods
1 medium onion, chopped finely
half tsp garlic paste
1 tsp ginger paste
1/2 Cup yoghurt
1/2 cup coconut milk
2 tbsp oil
1 green chilli
2 tbsp coriander leaves, chopped
1 tsp cornflour
salt to taste
juice of half lemon

Marinate the chicken in the following spices and set aside for a few hours..
1 tsp turmeric powder
1 tsp coriander powder
1 tsp red chilli flakes
half tsp cumin powder
quarter tsp garlic paste
1 tbsp oil
Add oil in your pan, followed by the whole spices (cumin, cardamom, cinnamon). Let them splutter then add the chopped onions and fry until slightly golden, then add the ginger and garlic pastes. Fry for a minute, then add the chicken and increase the heat to medium high. Fry for about 5 mins until chicken turns white, then slowly add the yoghurt and the coconut milk. Stir well and lower the heat to low, cover the pan and let these simmer for 10mins,and then mix the 1 tsp of cornflour with a bit of water and add it to the dish. This will help thicken the gravy slightly. Add the slit green chilli. Continue to simmer for another 10-15 mins. Once the chicken is nice and tender, turn off the heat, then add the chopped coriander, salt and lemon juice..serve hot with chappathis or ghee rice.