EGG-GREEN PEAS KURMA

EGG BOILED AND CUT - 5
ONION                             -2  CHOPPED
TOMATO PUREED          -2
GREEN CHILLI                 -4
POTATO BOILED AND CUT - 2
GREEN PEAS COOKED        -1/2 CUP
CORIANDER POWDER          1 1/2 TSP
TURMERIC POWDER            -1/2 TSP

FOR PASTE

GARLIC                                    -4
PEPPER CORNS                      -1 1/2 TSP
GINGER                                   -1/2''
CINNAMON STICK               - SMALL PIECE
CLOVE                                      -3
CARDAMOM                            -3
GRIND THESE ALL TOGETHER

SALT
COCONUT MILK  (FIRST MILK)1/2 CUP
COCONUT SECOND MILK         -1 1/2 CUP
CURRY LEAVES                            -
CORIANDER LEAVES
COCONUT OIL                              - 1 1/2 TBSP

HEAT OIL SAUTE ONION WHEN IT CHANGES COLOR ADD GRIND-ED PASTE  AND GREEN CHILLY SAUTE FOR MINUTES .THEN ADD POWDERS SAUTE FOR A MINUTE THEN POUR TOMATO PUREE AND SAUTE TILL OIL SEPARATE FROM THE MIXTURE THEN ADD POTATO ,GREEN PEAS SAUTE FOR MINUTES POUR SECOND COCONUT MILK BRING THEM TO BOIL THEN ADD BOILED EGGS  BOIL FOR 5 MINUTES ON LOW HEAT .LASTLY POUR FIRST COCONUT MILK WHEN IT STARTS TO BOIL REMOVE FROM HEAT . . ADD CORIANDER LEAVES, CURRY LEAVES.

RECIPE COURTESY ;LAKSHMI NAIR

CHILLI CHICKEN

                                 CHILLI CHICKEN IS  ONE OF MY UMMA'S SPECIAL FOOD. MY KIDS LOVE IT. BACK HOME IN INDIA MY KIDS ALWAYS ASK HER TO MAKE THIS WITH POROTTA. WHENEVER I MAKES THIS MY KIDS RESPOND "THIS IS OK BUT UMMAMA'S [GRAND MOTHER] CHILLI CHICKEN IS BEST". AFTER ALL MOM'S FOOD IS HER SPECIAL .SO TODAY HERE I M SHARING MY UMMA'S  SPECIAL RECIPE ..

CHILLI CHICKEN


chicken -  1 KG wash & pat dry
FOR MARINATION
ginger garlic paste made with 4 g chilli- 2 tbsp
vinegar 1tbsp
salt
red color 2 pinch
 marinate   chicken refrigerate for hours and  fry &kept aside


FOR MASLA


ginger chopped  1  tsp
garlic chopped    1 tsp
g chilli  chopped                  3[as per  ur spice level]
onion diced           2 small
capsicum diced     1 small
coriander leaves 1/4 cup
pepper powder 1 tsp
soy sauce   2 tsp
g chilli sauce 1 tsp
tomato sauce  1 tbsp




Heat oil and  little soy sauce in a wok  add ginger garlic saute for minutes then chilli saute then onion toss on high flame add a pinch  of red color then capsicum  saute well again add sauces, pepper powder, salt, coriander leaves mix well add fried chicken toss and mix  well  .turn off ,, garnish with spring onion and serve..

HARA BHARA MURGH

chicken - 1 kg


FOR PASTE




onion   -4 fried
ginger garlic paste -1 tbsp
green chilli  -5

cashew  (soak for 15 mnts )     -15
yoghurt      -1/2 cup
coriander powder -1tsp
garam masala -1/4 tsp
turmaric powder -1/4 tsp
pepper powder -1/4 tsp
coriander leaves -1/2 bunch
Grind all these together in a blender .


.Heat 2 tbsp oil ( ghee) in a vessel add chicken and stir fry  for few minutes .Then pour green paste and salt when it starts to boil cover and cook over medium heat .off the burner add 2 tbsp cream .

Recipe Courtesy : Rukiya Abbas from masala TV

PRAWN FARFALLE

PRAWN FARFALLE



farfalle pasta-500gms
prawn-250gms[marinate with chilli powder, pepper ,lime juice and salt ]
garlic-6  crushed
onion-3 chopped
tomato-6 to 7chopped
paprika powder or chilli powder 1tsp
pepper-1tsp
salt to taste
heat olive oil in a pan fry prawns, In same oil add garlic saute for 2mnts ,saute onion till soft add chilli powder&pepper saute for a mnt add tomato saute for few minutes till masala becomes thick or tomato becomes juicy add fried prawns ,salt ,coriander leaves cover& cook for few minutes,,then add cooked pasta mix well ,close the lid cook for 5 to 8 mnts in low heat and serve hot..

NOODLES

noodles 5 packet [I used Indo-mie  fried noodles]
frozen mixed vegetable  -1 1/2 cup or fresh veg like carrot ,cabbage ,french beans ,peas...etc]
;you can add any type of  vegetables; .
capsicum any color -1/2 sliced
corn- 1/4 cup
onion -1 chopped
garlic -4 cloves chopped
ginger -1/2 '' chopped
chicken breast -300 gms cook with pepper and salt -shredded
omelet  .made with 1or 2 eggs and cut
pepper powder
tomato sauce or ketchup  1 to 2 tbsp
chili sauce 1/2 tbsp
soy sauce 2 tbsp
first boil noodles and drain .pour some cold water on noodles ,In a vessel or Chinese wok heat 2 tbsp oil mix with some soy sauce .add chopped garlic and ginger saute for mnts then chopped onion saute well then all veg and cook. if you are using fresh veg  add one by one and cook .then all sauces, shredded chicken ,omelet ,pepper powder  then add noodles and seasonings toss and mix well ..serve hot

HAMOUR BIRYANI

Hammour or any other fish -500 gms
marinade fish with chilli powder and salt shallow fry this.
FOR FISH MASALA
onion  6 sliced
ginger garlic paste- 3 tbsp
g chilli   6 to 10 --paste
tomato 4 sliced
coriander leaves
garam  masala powder -1/2 tsp
lime  juice -2 tbsp
 salt
heat a vessel add 2 tsp ghee with  1 tbsp cocunt oil add onion saute well add salt   when onion  becomes soft then add  ginger garlic paste saute then   chilli paste saute well  cook for 3 mnts  add tomatoes  cook foR   5 -8  mnts then pour lime juice add  garam masala powder coriander leaves reduce heat add fried fish mix very slowly cover and cook for 4 mnts on low heat..take  care the fish do not break,










GHEE RICE


JEERA RICE OR BASMATHY RICE--3 CUP
HOT WATER 5  CUP
GHEE 2TBSP
OIL 3 TO 4 TBSP
ONION 1 SLICED 
3 COLVES.2 CARDAMOM,CINNAMON -1'',
LIME JUICE OF 1 LIME


WASH AND DRAIN THE RICE
HEAT VESSEL ADD OIL AND GHEE WHEN HOT SAUTE ONION TILL TRASCULENT ADD GARAM MASALA  THEN RICE SAUTE AND FRY FOR 3 MNTS ADD HOT WATER BRING TO BOIL ADD SALT Lime  JUICE  
 WHEN WATER AND RICE COMES SAME LEVEL REDUCE HEAT ON VERY LOW,, COVER AND COOK FOR 5 -7 MNTS
while making sure that the rice strands do not stick together. 




 DUM PROCESS 
Take a large dish and spread a layer of rice on the bottom. Sprinkle  VERY LITTLE GARAM MASALA POWDER , along with the gravy FISH prepared earlier. .. 
Now, add another layer of rice,  CORIANDER AND MINT LEAVES  and then gravy FISH  Mix well. Repeat this, till rice and gravy fish is no more left. 
Garnish the biryani with cashews, raisins, mint and coriander leaves. Serve hot, along with onion raita or cucumber raita and sliced onions.