MUSHROOM AND WHITE BEANS

Ingredients:
4 tbsp oil
1 large onion,chopped
3 portobello mushroom caps
1 tbsp garlic,minced
1 pound spinach,chopped
1 can white beans,rinsed
1/2 cup vegetable stock
1/2 cup breadcrumbs
1/2 cup milk
1/2 teaspoon black pepper
salt,to taste
1/4 cup Parmesan cheese

Recipe:

1.Heat 2 tbsp oil in a skillet.Cook onions till golden brown.Add salt and garlic and continue cooking for 20-30 seconds.
2.Add spinach and cook with the lid closed for 8-9 minutes.Then add beans,broth and pepper.Cook until everything is done.Turn off the heat and add some parmesan cheese.
3.Meanwhile place milk in a small bowl and breadcrumbs in another bowl.Dip each mushroom in milk and coat it with the breadcrumbs.
4.Heat 2 tbsp oil in a pan and cook the mushrooms on both the sides.Pressdown the mushroom while cooking so that it is cooked properly.Remove from heat and cut the mushrooms lengthwise.
5.Now arrange the bean mixture in a plate and place the mushrooms on top and garnish it with parmesan cheese.

Note:Can also use the water which comes in the caned beans along with the vegetable stock for better results.

MIRCHI KA SALAN

Ingredients:
10 Big Green Chilies
1 Cup chopped onion
2 tablespoon Ginger-garlic paste
1/2 cup curry leaves
2 teaspoon sesame seeds
1 teaspoon turmeric powder
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 cup roasted peanut
3 red chilies
1/2 teaspoon mustard seeds
4 tablespoons Tamarind pulp
oil to fry
salt to taste

Method:
1.Slit the chillies lengthwise and deep fry it.
2.Dry roast sesame seeds ,coriander seeds,cumin seeds and red chilies.Make a paste along with roasted peanuts and ginger-garlic paste.
3.Heat oil,add mustard seeds,curry leaves and onions.Cook until onions turn golden brown.
4.Add turmeric powder and then the masala paste.
5.Add warm water and tamarind pulp to make a thick gravy.
6.Finally add fried green chilies.

BRINJAL CURRY

Ingredients:
1 kg Brinjal
1/4 cup Oil
2 Onions
4 Tomatoes grind to paste
1/4 tsp Turmeric powder
2 tsp Chili Powder
3 big Red Chillies
4 tsp Coriander Powder
1 tsp cumin seeds
1 tsp garam masala
1 tsp mustard seeds
10-15 Curry Leaves
For garnish Coriander Leaves
Water Accordingly
Salt to taste
Method
1. Clean the Brinjal and cut it and soak then it salt water so that the colour wont change.
2.Heat the pan and pour some oil and fry these brinjals.Keep it aside.
2.Again heat 3 tbsp of oil in a skillet.Once the oil starts to boil then add mustard seeds,jeera and then add red chilli and curry leaves.
3.After a min add the Onions and salt(adding salt to the onions will help it to cook fast and juicy). Fry it till golden brown and add ginger,garlic paste.
4.Once this is cooked add chopped tomato,turmeric powder,chili powder,coriander powder. Cook this mixture till oil separates. Add sesame oil for taste (this gives more flavor to the gravy)and garam masala
5.Then add some water to get the curry consistence.
6.Garnish with coriander leaves.

BEANS AND MUSHROOM

Ingredients
2 pounds string beans -- fresh, cleaned and ends removed
½ tablespoons olive oil
4 cloves garlic
1 tablespoon fresh basil leaves
1 tablespoon fresh parsley
1 bay leaf
1 teaspoon cayenne pepper
1 cup mushrooms,chopped
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
Salt, to taste

Recipe:
1.This side dish is delicious if served with couscous or steamed rice.
2.Bring a large pot of water to a boil with 1 tablespoon of salt. Add green beans and cook until slightly tender, not soft. Remove beans from water and run under cold water until they are cooled.
3.Heat oil in large pan and add beans and cook for 3-4 minutes. Add garlic, herbs and spices.Mix for 1 minute and add Worcestershire, balsamic.
4.Finally add mushrooms and stir cover for 1 minute. Turn off fire and leave covered for 2 minutes. Serve hot.

SWEET RAJMA

Ingredients:
1 tablespoon olive oil
1 big red onion, chopped
2 cloves garlic, chopped
1 1/2 cup kidney beans
2 teaspoon chili paste
1/2 teaspoon brown sugar
1 cup hot sauce
salt,to taste

Hot Sauce:

1 cup ketchup
1/2 cup water
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Method:
1.Soak the kidney beans over night.
2.Pressure cook kidney beans until tender.It takes about 3 whistles.
3.Heat oil in a pan and fry onions until golden brown.Then add garlic,chili paste,hot sauce(combine all the ingredients together) .Mix well.
4.Add enough water to make the gravy thick.Bring it to boil.
5.finally add the cooked kidney beans. Stir well and cook for about 5-6 minutes.
6.Serve hot with stemmed rice or with Couscous.

Note:
1.Instead of kidney beans can use Baked beans too.
2.Can use warm water or else the water from the cooked kidney beans to make the gravy thick.

PEPPER CHICKEN

Chicken Pepper Fry will be good with Hot chapattis or Hot hot Rasam rice.

Ingredients:

4 tbsp Olive Oil(daily use oil)

1/2 kg Chicken

2 onions grind to paste

4 tomato

1/2 cup coconut pieces

4 tsp pepper

1 inch ginger

8 garlic

1 tsp turmeric powder

2 tsp garam masala powder

3 red chilies fried in oil (optional to add more spice)

For garnish

coriander leaves and lime to taste

Method

1. Heat a 2 tbsp oil in a saucepan and then add onion paste and salt.Fry it onions get cooked

2. Grind pepper,coconut pieces,tomato,ginger and garlic to paste.Add this mixture to the pan.

3.Cook till oil separates then add 2 tbsps of oil and garam masala powder. Add fried chilies if needed (to add more spice).

4.Then add the chopped chicken and cook for 2 mins closing the lid.(This gives out water from the chicken).Then open the lid and cook till the gravy thickens.

5.Garnish with coriander leaves and lime.

Quick Chicken Noodles

Ingredients:

1/2 kg boneless chicken chopped into cubes

1/2 cup Sliced spring onions

1 cup broccoli florets

2 carrots,cut into long strips

2 green capsicum,cut into long strips (yellow and red capsicum optional)

1 cup frozen peas

2 eggs

2 cups egg noodles

5 tbsp Oil

For the sauce

3 tsp Soy sauce

1 tsp Rice wine

2 tsp Vinegar

1 tsp Chili sauce

2 tsp Brown Sugar

1 tsp pepper

Salt to taste

Method

COOK THE NOODLE

1.Boil water (sufficient to cook the noodles)

2.Add salt and cook the noodles for 7 minutes.

3.Then drain the water and let it cool.

4.Add some oil in the hands and mix the noodles so that it does not stick.And keep aside.

COOK THE CHICKEN

1.Mix soy sauce,vinegar and salt with the chicken.

2.Add 2 tbsp of oil in a pan and fry the chicken.

3.Remove from the pan

BRING EVERYTHING TOGETHER

1.Add 2 tbsp of oil in the pan

2.Add eggs and make an egg scramble.

3.Then add all the ingredients for sauce and mix.

4.Once the sauce is mixed with the egg, add spring onions,broccoli, carrots, green pepper .

5.Then add the cooked chicken.

6.Finally the noodles and saute well.

7.Serve hot.

BANG BANG CHICKEN

Bang bang chicken is originally called as Bon Bon Chicken, this popular Szechwan dish is made with Sesame and Peanut Butter. The name was supposed to be raised by the sound made by street wanders while cutting the chicken into pieces.

Ingredients:
Curry Sauce
2 teaspoons chili oil
1/4 cup minced onion
2 tablespoons minced garlic
2 teaspoons minced ginger
1 cup chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon chilli powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground mace
1/4 teaspoon turmeric
1 cup coconut milk

Peanut Sauce:
1/4 cup creamy peanut butter
2 tablespoons water
4 teaspoons sugar
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon lime juice
1 teaspoon sesame oil

2 medium carrots, cut lengthwise
1 small zucchini, cut lengthwise
1/2 cup peas
2 chicken breast fillets
16 large raw shrimp, shelled
2 tablespoons corn starch
oil

4 cups cooked white rice

Garnish:
1/4 cup flaked coconut
1/4 cup coriander leaves
2 tablespoons chopped peanuts
2 green onions, chopped

Recipe:
Curry sauce:
1.Heat the chili oil in a large saucepan over medium heat. When the oil is hot add the onion, garlic, and ginger. Sauté until golden brown then add the chicken broth.
2.Add cumin, coriander, chili powder, salt, black pepper, and turmeric and stir well. Simmer for 5 minutes then add the coconut milk.
3.Bring mixture back up to a boil, then reduce heat and simmer for 20 minutes or until sauce begins to thicken.
4.Add the carrots and zucchini, and the peas. Simmer mixture for 10 minutes or until carrots become tender.

Peanut sauce :
1.Combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan over medium heat.
2.Heat just until mixture begins to bubble, then cover the pan and remove it from the heat.
Chicken and Shrimp:
1.Cut the chicken breasts into bite-size pieces. Coat the chicken and shrimp with corn starch. Heat the oil in a large skillet over medium heat. Add the coated chicken to the pan and sauté it for a couple minutes, turning as it cooks.
2.Add the shrimp to the pan. Cook the shrimp and chicken for a couple minutes, until it's done, then remove everything to a rack or towel to drain.
For garnish:
1. Toast the flaked coconut by preheating your oven to 300 degrees. Spread coconut on a baking sheet and toast it in the oven. Stir the coconut around every 10 minutes or so that it browns evenly, but watch it closely in the last 5 minutes so it doesn't get too dark. After 25 to 30 minutes the coconut should be light brown. Take it out of the oven and let it cool.
Set the plate:
1.Build the plates by filling a soup bowl with 1 cup of white rice. Press down on the rice. Invert the bowl onto the center of a plate, tap it a bit, then lift off the bowl leaving a formed pile of rice in the center of each plate.
2. Arrange an equal portion of chicken and shrimp around the rice. Spoon the curry sauce and vegetables over the chicken and shrimp, being careful not to get any sauce on top of the rice.
3.Drizzle peanut sauce over the dish concentrating most of it on the rice.
4.Sprinkle chopped coriander leaves,green onions and chopped peanuts over the center of the rice.
5.Sprinkle toasted coconut over the chicken and shrimp and serve it up.


Note:
**Instead of Zucchini can use Cucumber too
**Instead of roasting coconut in the oven you can fry it.

IDLY WITH CHICKEN CURRY

Ingredients

1 Cup Urad dal(Black gram beans)

2 Cups Idly Rava

1 tsp Fenugreek seeds

Pinch of salt

Oil accordingly

Utensils:

Blender

Idly stand with idly plates

A steamer big enough to fix the idly plates

Method:

1.Soak Urad dal in water overnight

2.Drain the water and keep the drained water aside.

3.Grind the dal into a smooth batter then add idly rava and blend it for a min.

4.Remove the batter into a vessel and make sure there is not lumps.

5.Keep it covered in a warm place and let it ferment(it might take about 6 hrs.

6.When the batter's volume is increased add a pinch of salt.And mix it add water if necessary.The consistency should be like condensed milk.

7.Rub oil in the idly plates so that the idly doesn't stick after its cooked.

8.Fill the plates with the batter and steam it for 15 minutes or until steam comes out.

9.To check if the idly is cooked touch the idly and if it doesn't stick then its done.

10.Remove all the idlis and serve with any side dish.

I like it with the Chicken curry or with any Indian side dish like Coconut chutney or sambar.

MADRAS FISH CURRY

Ingredients:
1 kg Fish(tilapia or catfish)cut into 1" slices
1/2 cup Vegetable/sunflower/olive Oil(prefer Sesame oil)
2 Onions grind to paste
4 Tomatoes grind to paste
1 lime-sized ball of tamarind soaked in 1/2 cup of hot water
1/4 tsp Turmeric powder
2 tsp Chili Powder
3 big Red Chillies(fried in oil will give more spice)
4 tsp Coriander Powder(its also called as Dhaniya Powder)
1 tsp cumin seeds
1 tsp garam masala
1 tsp mustard seeds
10-15 Curry Leaves
For garnish Coriander Leaves
Water Accordingly
Salt to taste

Method
1. Clean the Fish with salt to take the bad odor.
2.Heat the pan and pour 3 Tbps of oil
2.Once the oil starts to boil then add mustard seeds,jeera and then add red chilli and curry leaves.
3.After a min add the grounded Onions and salt(adding salt to the onions will help it to cook fast and juicy). Fry it till golden brown and add ginger,garlic paste.
4.Once this is cooked add chopped tomato,turmeric powder,chili powder,coriander powder. Cook this mixture till oil separates. Add sesame oil for taste (this gives more flavor to the gravy)and garam masala
5.Then add the tamarind juice and some water to get the curry consistence.
6.When the gray starts to boil add the fish and cook it for 5 min by closing the lid. When the fish turns little white then it means that the fish is cooked. Dont mix the curry after the fishes are added.
7.Garnish with coriander leaves.

EASY CHICKEN CURRY

This is so fast and east to make,you won't believe how good it tastes.Just follow the simple steps.Its best when the gravy is watery and dipped in hot dosa.The dosa just melts in the mouth with the juicy gravy.

Ingredients:

1 kg Chicken

4 tbsp Oil

1 Bay leaf

2 Cardamom

2" inch stick Cinnamon

1 tsp Garam masala powder

4 Onions

10 Cloves Garlic

4 Green chillies chopped in long strips

1 tsp Turmeric powder

2 tsp Chili powder

4 tsp Coriander(Dhanya) powder

4 tbsp Coconut milk

Salt to taste

Water accordingly

Coriander leaves for garnish

Method

1.Heat the oil in a kadai and once the oil is hot add bay leaf,cardamom and cinnamon.

2.Add chopped onions and salt,cook till the onions turns transparent.

3.Then add green chili,garlic and turmeric powder stir constantly to prevent any sticking

4.Then add chopped chicken and close the lid.

5.When water comes out from chicken then add chili powder and danya powder

6.When it is half cooked put some more water and close the lid.

7.Once the chicken is fully cooked add the coconut milk and let it boil for some time.

8.Garnish with chopped coriander leaves

This is my all time favorite chicken curry best with dosa or idly.

CHICKEN TERRIYAKI

Ingredients:
300 gms Chicken Breast
1/4 bunch broccoli
1 carrot
90 ml mirin
60ml soy sauce
60 ml sake
pinch of white pepper
pinch of salt
85 gms flour
1/4 cup oil

Recipe:

Prepare the vegetables:
1. Bring a large pot of water to a boil with 1-tablespoon salt. Add broccoli and carrot.
2.Cook until slightly tender, not soft. Remove them from water and run under cold water until they are cooled.
3. Heat oil and in large sauce pan and add the vegetables.Cook for 3-4 minutes and keep it aside.

To Pan Fry:
1.Coat the chicken with flour,which helps it to keep it from burn.
2.Make the sauce by mixing soy sauce and mirin
3.Heat a sauce pan with oil and then add garlic
4.Pan fry the chicken for about 4-5 minutes.Flip on the other side and repeat the same.
5.once the chicken is cooked pour sake.
6.Add the mirin-soy mixture to reduce the sauce.Sprinkle salt and pepper.
7.Once its done cut the chicken and arrange it on a plate with the vegetables.

BEANS CURRY

Its Healthy! You have to try it!

Ingredients:

1/2 kg French beans

2 Green chillies

Salt to taste

Paste:

1/2 cup Bengal gram

1/2 cup Red gram

1/2 tsp Peppercorns

1/4 tsp Cumin seeds

2 inch Ginger

1 pinch Asafoetida powder

12 Curry Leaves

Garnish 1

1 tsp Mustard seeds

1 chopped Red chili

Few Curry leaves

Garnish 2

1/4 Cup grated coconut

few Coriander leaves

Method

1.Boil the beans,green chili and salt in water till tender.

2.Soak Channa dal and sambar dal for an hour.Strain the water and blend it with rest of the ingredients .Add water if needed.

3.Steam this paste for about 15-20 minutes in a pressure cooker.Add keep aside.

4.In a wok,add the grated coconut and the coriander leaves.Dry roast it and keep aside.

5.Add oil in the same wok and fry the mustard seeds,red chili and curry leaves.

6.Mix the paste and the beans together in a pan for 2 minutes in heat.Then finally garnish with the coconut and coriander paste. Serve hot.

APRICOT BIRIYANI with ONION SAUCE

Preparation time:20 minutes
Cooking time:15 minutes
Yields:4 servings

Ingredients:
For the Rice:                                                                
1 1/2 cups basmati rice                                              
2 tablespoons butter (unsalted)                                
1 tablespoon chili paste
1 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 cup cashews, toasted
1/2 cup chopped apricots
1/4 cup crispy shallots
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh mint leaves
salt to taste

Mushrooms:
6 portobello mushrooms, stemmed and peeled *
2 tablespoons olive oil
salt and freshly ground black pepper

Prepation time:10 minutes
Cooking time:15 minutes
Yields:3 cups

Onion Sauce:
4 tablespoons unsalted butter
1 cup chopped onions
1 1/2 tablespoons chili paste
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1 cup vegetable broth
3 tablespoons coconut milk
1/2 cup soy milk
1 teaspoon salt

Recipe:
For the rice:
1. Rinse the rice until the water runs clear, soak in warm water for 10 minutes.
2.Add the rice in a pot filled with boiling salted water.Cook until tender, takes about 6-10 minutes.
3.Meanwhile, melt the butter with the curry paste, cardamom, and cloves in a saucepan.
4.Once the rice is done toss with the butter mixture until evenly coated. Keep warm until ready to serve.
5. Just before serving add cashews, pumpkin seeds, apricots, shallots, coriander and mint leaves.

For the mushrooms:
1.Brush the mushrooms with the olive oil and season with salt and pepper.
2. Heat a large skillet over medium high heat, cook the mushrooms for 7 minutes.
4.Serve the mushrooms on a bed of rice with Onion Sauce and Chutney.

For the Onion Sauce:
1.Melt the unsalted butter over medium heat. Add the onions and cook until golden brown.
2.Add the chili paste, ground cloves, and ground cardamom and cook mix.
4.Pour in the vegetable broth and coconut milk. Raise the heat to high and simmer for 10 minutes.
5.Remove the pan from the heat add the soy milk and salt. Puree in a blender until smooth.

Note:
*If you dont find these mushrooms you can omit them.

MUSHROOM SPINACH SANDWICH

Ingredients:

Dressing:
2 tablespoons mayonnaise
2 teaspoons ketchup
1 teaspoon chopped pickle or relish

Sandwiches:
3 teaspoons extra-virgin olive oil, divided Preparation time:5 minutes
1 small red onion, thinly sliced Cooking time:10 minutes
1 cup sliced mushrooms Yields:2 slices
5 cups baby spinach
Freshly ground pepper to taste
4 slices bread
1/2 cup shredded Cheese
1/2 cup sauerkraut

Recipe:
1.For the dressing:Whisk mayonnaise and ketchup in a small bowl until smooth. Stir in the pickle (or relish).
2.To prepare sandwiches: Heat 2 teaspoons oil in a large nonstick pan over medium-high heat. Add onion and cook till golden brown and then add mushrooms,which takes about 4 minutes.
3. Add spinach and cook, until it has wilted, 1 to 2 minutes. Transfer the mixture to a plate.
4.Coat the pan with the remaining 1 teaspoon oil and toast the bread; divide cheese,sauerkraut,spinach mixture and the dressing between the 2 slices; cook until the cheese has melted and the bread is golden brown, 4 to 6 minutes.
5.Transfer sandwich halves to a cutting board. Cut sandwiches in half and serve.

VEGGIE COUS COUS

Ingredients:
1 cup couscous
1 cup vegetable stock
1 red onion,cut lengthwise
1 zucchini,cut lengthwise
1 carrot,cut lengthwise
1 small squash,cut lengthwise
1 tbsp garlic,crushed
1 tbsp soy sauce
1 tbsp balsamic vinegar
1 tbsp cayenne pepper
1 tbsp freshly ground pepper
1/2 lemon, zest
few chopped parsley,for garnish
oil
salt

Recipe:
1.Heat oil in a pan and add onion.Cook until golden brown and add garlic.
2.Add all the vegetables and cook under medium flame.
3.Add soy sauce,balsamic vinegar,cayenne pepper,black pepper.
4.Set pan on medium heat and bring mixture to boil.
5.Stir in couscous,remove from heat and keep the lid closed. Let it stand at room temperature for 15 minutes.
6.Garnish it with parsley and lemon zest.

Summer Shake

Ingredients:

Recipe:

BRINJAL BIRIYANI(Vangi bath)

Ingredients:
1 cup uncooked rice
1/4 tsp turmeric powder
1 tbsp vangi bath powder
4-5 medium size brinjal,quartered
1/2 cup green peas
1 capsicum,diced medium
1/4 cup dry coconut,grated
2 green chilies
1/2 cup chopped coriander leaves
6 tbsp ghee
3 tbsp oil
salt to taste

Powder
1/4 cup split black gram
1/4 cup bengal gram

Tempering
1 1/2 tsps split black gram
1 tsp mustard seeds
1 tsp asafoetida powder
1 stem curry leaves

Method:
1.Boil rice with turmeric powder in boiling water.Cook its each grain is cooked.Strain and cool
2.For the powder dry roast the grams on a low flame until golden brown.You can smell the aroma at this stage.Cool and grind into a fine powder.
3.To the cooled rice,add vangi bath podi,salt,dry coconut,some chopped coriander leaves and ghee.Mix gently.
4.Heat oil for tempering.Add black gram when it turns golden brown,add mustard then rest of the ingredients.
5.Add green chilies,chopped vegetables.Stir and cook well without adding water.
6.Add peas and prepared powder.Cook for couple of minutes in a low flame,until all the vegetables are cooked.
7.Finally add the seasoned rice.Mix well and take it off from the heat.
8.Garnish with coriander leaves