Bread Upma

Ingredients:

• 7 slices bread ( I used brown bread )
• 1/2 cup chopped onion
• 1.5 cup veggies (cauliflower, bell Pepper, peas, carrot, potato)
• 1/4 tsp cumin seeds
• 2 tbsp tomato ketchup
• 1/2 cup tomatoes
• 1 tbsp oil
• 3 slit chilies
• 1 tsp chopped cilantro for garnishing
• salt to taste

Cooking Procedure

Dice each slice of bread to 1 cm cubes (12 pieces)

Heat a pan and put these cubes into it and dry toast it, and keep it aside

Heat oil in the same pan, add cumin seeds, chilies and onion fry till onion is translucent, then add veggies and fry till they become tender, then add tomatoesand cook until it becomes soft.

Add salt and tomato ketchup and mix nicely, then add the bread cubes and stir it fast because the mixture should be blended with all pieces,garnish with coriander

Serve hot

Tomato Onion Chutney

Ingredients

• 1/2 cup chopped yellow onion
• 1 cup chopped tomatoes
• 1/2 tsp mustard seeds
• 1/8 tsp fenugreek seed (methi seeds)
• 4-5 red chillies
• curry leaves
• a pinch asafoetida (hing)
• 1/2 tbsp oil
• salt to taste

Heat oil in pan, add mustard seeds , methi seeds and curry leaves once mustard seeds splutter add onion and fry till it becomes translucent. Then add tomatoes, hing and salt and cook till tomatoes become tender.Keep it aside.

When cool grind this mixture to a smooth paste and serve with dosa.

Egg fried rice

Ingredients

• 3 Eggs(beat them nicely along with salt n papper)
• 1/2 cup chopped cabbage
• 1 midium size chopped onion or 3 to 4 spring onions
• 1/2 chopped capsicum
• 1 chopped carrot
• 1/4 cup peas
• 1 cup leftover rice
• 2 tbsp oil
• 1 green chilli
• 1/2 tspn Salt and 1/2 tspn pepper

Cooking Procedure

Heat oil in pan,then add onion and chilli let it fry for 2 min then add all veggies to it and stir

Sprinkle a little salt and pepper on veggies,keep it covered and fry till veggie are tender

In other pan heat some oil and add beaten egg stir it contineously till it is scrambled

Shift the scrambled eggs to the veggie pan now mix then nicely n fry for a minute

Add the leftover cooked rice n mix it properly

Finally add salt to taste and fry for 3 to 4 min in medium flame and your egg  fried rice is ready..

Tomato Rice

Ingredients:
Basmathi Rice-2 cups
Tomato- 3(medium size)

Onion - 1 ( cut into length wise )
Green chillies - 2 nos

Mint leaves-10
Corriander leaves - few ( chopped )

Ginger garlic paste- 2 tbsp

Red chilly powder-1 tbsp

Ghee-1 tbspOil-2 tbsp
Bay leaf - 2

Water - 4 cups

Salt to taste.
For powder:
Cinnamon-1inch

Cardamom-2

Cloves - 2
Fennel seeds - 1 tbsp
Poppy seeds - 1 tsp

Method:

• 1.Wash & soak the rice 15 minutes.
• 2.Heat oil & ghee in the pressure pan and fry all the spice powder and bay leaves.
• 3.Add sliced onions,green chillies and saute it. Put the ginger garlic paste and fry it nicely..
• 4.Add the chopped tomatoes and fry it well.
• 5.Now add the chopped mint leaves and give it a stir.
• 6.Add the red chilly powder and fry it until the raw smell disappears. Put the finely chopped corriander leaves and mix it.Now pour 4 cups of water and allow to boil.
• 7.Now add the soaked rice and pressure cook it for 2 whistles in medium heat.
• 8.Remove the cooker from stove.
• 9.Allow the cooker to cool naturally.

Chicken 65

Ingredients:

• 1 lb. chicken (455gm) (cut into small pieces)
• 1 tsp. chili powder
• 1 tsp. pepper powder
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/4 tsp. turmeric powder
• 1/4 tsp. garam masala
• 1 tbsp. lemon juice
• 1 tbsp. curd or yogurt
• 1 tbsp. ginger & garlic paste
• 2 pinch orange food color
• 1 tsp. Salt
• oil for deep frying
• coriander leaves, lemon and red onions (for garnish)

Method:

• 1.Wash the chicken cubes, and drain all the water.
• 2.Wait for about 15 minutes to dry all the cubes.
• 3.Add all the ingredients, except oil and coriander leaves.
• 4.Marinate the chicken for at least an hour or more.
• 5.Heat the frying pan and pour the oil.
• 6.Put the chicken cubes in hot oil.
• 7.Fry them well, Fry them in a 2 or 3 batches.
• 8.Spread the cubes in serving dish.
• 9.Garnish with coriander leaves, lemon and red onions.
• 10.Serve hot with rice, paratha, naan or roti.

Mor Kozhambu

INGREDIENTS:

Curd - 2 cups (slightly sour)

Lady's finger - 6

Turmeric powder - 1/4 tsp.

Toor dhal - 1 tsp.

Jeera - 1 tsp.

Green chillies - 2 or 3

Raw rice - 1/2 tsp.

Coconut(scraped) - 2 tablespoons

Ginger - 1/2" piece

Mustard seeds - 1/2 tsp.

Hing - a pinch

Curry leaves - few

Oil- 2 tsp.

Ghee-1 tsp.

Salt - as per taste

METHOD:

Blend curd with a little water. Mix turmeric powder and salt to curd. Keep aside.

Soak toor dhal, jeera and rice in water for 15 minutes. Grind it with coconut, ginger and green chillies to a fine paste.

Cut lady'sfinger into long pieces.

Heat a pan, add oil and ghee, temper with mustard seeds, hing and curry leaves and saute the lady'sfinger well alongwith a pinch of salt. Now add the ground paste and allow it to cook till the raw smell goes. Pour in the blended curd and heat till frothy. (Do not bring it to a boil. When boiled it will curdle). Generally, ladysfinger and ashgourd is used for this kozhambu. If using ash gourd, boil it with salt and add to the kozhambu. 

Tandoori Chicken

Tandoori Chicken is a chicken dish that originated in the Punjab region of the Indian subcontinent. Chicken is marinated in yogurt and seasoned with tandoori masala. It has a lot of history behind it going back to the Mughal age.

Ingredients:

• Chicken drumsticks : 5
• Yoghurt : 4tbsp
• Red chili Powder : 3tbsp
• salt : 2tsp
• Cumin powder:1/4tsp
• Pepper Powder : 1/2 tsp
• Ginger and garlic Paste: 1 1/2tbsp
• Garam Masala powder : 1/2tbsp
• turmeric Powder : 1tsp
• Red color powder : as required
• Lemon juice: 2 tbsp

INSTRUCTIONS

1. Wash and clean the chicken and make a slit on the sides of chicken flesh so that the marinade is allowed to penetrate.
2. Now mix 2 tbsp of red chili powder with salt and 1 tbsp of lemon juice and rub it into the slit parts of chicken .
3. Now the main marinade part is mix all the ingredients one by one .
4. Take a large bowl with 4 tbsp of yogurt and add the remaining red chili powder, pepper powder, cumin powder, garam masala powder, turmeric powder, vinegar , red color, lime juice and mix it all together .
5. Now add the chicken pieces in to that and make sure to apply the mixtures in between the slits and add a little oil on top it .
6. Marinade it for over night or 4 hrs.
7. Preheat your oven to 400 degrees fahrenheit . Cook for 20 to 25 minutes till the chicken is tender by turning it over.
8. After that remove it from oven
9. Heat oil in a kadai/pan add the chicken pieces one by one and just shallow fry it for 3 to 4 minutes
10. So that the tandoori will be little crispier and it tastes really good.

Chicken Briyani

1 lb	Chicken (1/2 kg approx, cut into small pieces)
2 nos	Onion (cut lengthwise)
3 nos	Tomato (finely chopped or crushed)
1 tsp	Ginger garlic paste
8 stks	Corrainder leaves (chopped)
4 stks	Mint leaves (chopped)
3 nos	Green chilli (slit open)
2 cup	Basmati rice
3 tbsp	Oil
2 tbsp	Clarified butter/ghee
½ cup	Yogurt/curd dilute with water to make 1 cup
3 cup	Water
2 nos	Bay leaf
2 nos	Cinnamon
5 nos	Cloves
3 nos	Cardamon
2½ tsp	Salt (or to taste)
2 tsp	Red chilli powder
3 tsp	Corrainder/dhania powder
¼ tsp	Turmeric powder
1 pinch	Orange food color (optional)
6 stks	Corrainder leaves (chopped for garnishing)
2 tsp	Ghee (to finish the dish)

Ingredients-2
¼ tsp	Salt
3 tsp	Lemon juice
1 pinch	Turmeric powder
½ tsp	Dhania powder
½ tsp	Red chilli powder
½ tsp	Ginger garlic paste

Instructions

Wash and cut chicken(with or without bones) into small pieces and marinate for atleast half an hour using all ingredients from list-2. In a heavy deep vessel or pan heat oil and ghee together and fry bay leaf, cinnamon, cloves, cardomon along with chopped green chilli, chopped corrainder and mint leaves. Slowly add onions while suateing them. When onions turn slightly brown and crispy add ginger garlic paste, tomatoes , marinated chicken along with turmeric powder, red chilli powder, dhania powder and salt. Saute everything until it thicken to a gravy consistency.

While the gravy is still simmering, rinse 2 cups of Basmati rice and drain all water from it. Now add the gravy to the rice along with 3 cups of water and diluted 1 cup of yogurt and mix well. Check for salt and cook them in a rice cooker. If using a regular pressure cooker allow 2 whistles and swtich off. Once done sprinkle food colour and add couple of spoons of ghee along with corrainder leaves and mix carefully without breaking the rice. Serve hot with boiled eggs and raita.