MASALA TEA

 INGREDIENT

       FOR 3 CUPS

1. Water              1 1/2 cups
2. Milk                2 cups
3. Sugar              6 tsp
4. Tea powder     6 tsp

FOR MASALA:-

1. Ginger             2"
2. Pepper             6 nos
3. Cardamom      2

METHOD:-

• Mash ginger, powder pepper, and cardamom.
• Boil water and add tea powder and cook for 1 minutes.
• Add milk and boil for 1 minute, simmer for a minute.
• Add sugar and bring to boil until sugar dissolves.
• Filter in glass tumbler and serve with fritters.

CHICKEN TAWA FRY

INGREDIENTS

1. Chicken                      4 big pieces
2. Water                          2 cups
3. Big onion                    2 big
4. Tomato                       1 big
5. Ginger-garlic paste     1 tbsp
6. Green chilies               4 nos
7. Sambar powder           1 tsp
8. Pepper powder            1 tsp
9. Garam masala             1 tsp
10. Salt                              2 tsp
11. Chilly powder             2 tsp
12. Turmeric                      1 tsp
13. Mint leaves                 little
14. Coriander leaves         handful

FOR SEASONING:-

1. Oil                             1/4 cup
2. Mustard seeds            1/2 tsp
3. Urad dhal                   1 tsp
4. Bengal gram dhal       1 tsp
5. Curry leaves               20
6. Ghee                          1 tsp

METHOD:-

• Pressure cook the chicken with 2 cups of water, 1 tsp of salt for 3 whistles.
• Remove the chicken and cool down, separate the flesh and bones and peel ito pieces.
• Slice onion, slit green chilies, cut tomato, mint and coriander leaves.
• Heat tawa add seasoning, splutter mustard seeds and fry dhal, curry leaves.
• Add onion, green chilies and fry till translucent.
• Now add tomato, 1 tsp of salt, turmeric, chilly powder, pepper powder, and ginger-garlic paste.
• Fry until the raw smell goes, close a lid and fry under low heat for 1 minute.
• Open the lid and add mint leaves, garam masala, sambar powder and chicken broth.
• Mix and boil for a minute, add chicken pieces and cook until the water evaporates.
• It should look like thick gravy, garnish with ghee and coriander leaves.
• Serve with ghee rice, kushka, or white rice.

ISCON TEMPLE KICHRI

 INGREDIENTS

1. 
   Rice                     1/2 cup
2. Bengal gram        1/4 cup
3. Split green gram  1/4 cup
   
4. Water                    6 cups
5. Carrot                   1 cup
6. French beans        1 cup
7. Potato                   1 cup
8. Pumpkin               1 cup
9. Salt                        4 tsp
10. Chilly powder       3 tsp
11. Turmeric               1 tsp
12. Coriander powder  1 tbsp
13. Garam masala        1 tsp
14. Star anise               1 
15. Bay leaf                 2 small
16. Cinn;amon              2" 
17. Coriander leaves    for garnishing

FOR SEASONING:-

1. Oil                        2 tbsps
2. Mustard seeds      1/2 tsp
3. Cumin seeds        1/2 tsp
4. Fennel seeds        1/2 tsp
5. Curry leaves         little
6. Red chillies          3 nos
7. Cinnamon            2"
8. Hing                     a pinch

METHOD:-

• Wash rice and both dhals, cut vegetables and coriander leaves.
• In a pressure cooker boil water and add rice and dhal.
• Add chilly powder, coriander powder, turmeric, garam masla, bay leaves, star anise and cinnamon.
• Cook for 3 whistles, let the pressure down by itself.
• Steam boil the vegetables for 15 minutes.
• Open the lid and add the boiled vegetables and cook on slow fire.
• Heat oil in a pan add mustard, cumin, fennel seeds, cinnamon and splutter.
• Add hing, curry leaves, chillies fry and pour over the rice.
• Cook for 2 minutes and garnish with coriander leaves.
• Serve with chutney or cucumber raita.

SOURASTRA CHICKEN GRAVY

 INGREDIENTS

1. Chicken               1 kg
2. Small onion         1 cup
3. Tomatoes             4 nos
4. Chilly powder     4 tsp
5. Dhania powder   1 tbsp
6. Turmeric              1 tsp
7. Salt                      5 tsp
8. Water                   5 cups
9. Coriander leaves  handful

FOR GRINDING

1. Poppy seeds         4 tsp
2. Coconut               2 tbsps
3. Red chilies           5 nos
4. Roasted gram      3 tbsps
5. Pepper                 1 tsp
6. Sombu                 1 tsp
7. Cinnamon            5"
8. Lavanga               5
9. Garlic                   10
10. Ginger                  2"

FOR SEASONING

1. Oil                     1 cup
2. Mustard seeds    1/2 tsp
3. Jeera                   1/2 tsp
4. Curry leaves       10

METHOD

• Soak poppy seeds over night in a cup of hot water.
• Grind with other ingredients to a smooth paste.
• Wash the chicken and drain the water completely.
• Peel and cut onion, tomatoes, and coriander leaves.
• Heat oil in a pressure cooker, add seasonings, let them crackle.
• Add onion, curry leaves and fry for a minute.
• Add tomatoes and fry till mashed well and add chilly powder and turmeric.
• Add chicken and salt, mix well, add masala paste and stir well.
• Add water and cook for 3 whistles, open after the pressure reduces.
• Mix and garnish with coriander leaves.
• It tastes yummy with rice OR chapathi, parotta, dosa.

BARBEQUE CHICKEN STYLE

 INGREDIENTS:-

1. Chicken large pieces     10
2. Ginger-garlic paste        3 tbsps
3. Lemon juice                  5 nos
4. Garam masala               1 tbsp
5. Cumin powder              1 tbsp
6. Curd                              1 cup
7. Chilly powder                3 tbsps
8. Salt                                1 tbsp
9. Turmeric                        1 tbsp

METHOD:-

• Wash and soak the chicken pieces in salted buttermilk for 1 hour.
• Drain the water completely.
• Mix the above ingredients and marinate the chicken pieces.
• Keep it aside for 5 hours.
• In a pressure pan brush oil and arrange the chicken pieces.
• Cook on a high flame for 5 minutes.
• Reduce the flame and for 40 minutes, turn once in 5 minutes.
• Take out the chicken and drain the excess liquid.
• Heat the eyed chapati pan and arrange the chicken pieces 4 at a time.
• Fry on both sides till it changes into black color
  here ad there.
• Serve hot with green mint chutney, sliced onion rings.

CHICKEN WINGS

 INGREDIENTS:-

1. Chicken wings               10 nos
2. Chilly powder                4 tsp
3. Red color                        1 tsp
4. Salt                                  3 tsp
5. Lemon                            4
6. Ginger-garlic paste         1 tbsp
7. Sugar                              1 tbsp
8. Corn flour                       3 tbsps
9. Garam masala                 2 tsp
10. Kasuri methi                   little
11. Oil                                   for frying

METHOD:-

• Wash chicken wings and drain the water completely.
• Arrange on kitchen towel to remove the excess water.
• Mix all the ingredients adding little water.
• Marinate the chicken wings and keep it in the fridge for 3 hours.
• Heat oil on high heat, add chicken wings and fry for a minute.
• Reduce the flame ad deep fry for 8 minutes.
• Fry evenly on both sides till crisp.
• Serve hot with ketchup and mayonnaise.

EGG VEG WHEAT DOSA

 INGREDIENTS

1. Wheat flour             2 cups
2. Water                      4 cups
3. Salt                          1 1/2 tsp
4. Eggs                        6 nos
5. Cabbage                  1 medium
6. Carrot                      3 nos
7. Onion                      1 big
8. Green chilies           2
9. Tomato                    2
10. Coriander leaves      handful
11. Mint leaves              little
12. Ginger-garlic paste  1 tsp
13. Garam masala          1 tsp
14. Chilly powder          1 tsp
15. Salt                           1 tsp
16. Dhania powder         1 tsp
17. Cumin powder          1 tsp
18. Lemon juice              2 tsp
19. Oil                             2 tbsp
20. Water                         1 tbsp

METHOD:-

• Scrape cabbage, carrot, slice onion, cut tomato, green chilies, coriander leaves and mint leaves.
• Heat oil saute onion, ginger-garlic paste for a minute and add tomatoes, green chilies.
• Add cabbage, carrot and fry for a while, and add chilly powder, dhania powder, cumin powder, garam masala, salt, water and lemon juice.
• Close a lid and cook for 5 minutes on a low flame.
• Finally add coriander and mint leaves.
• This fry can be stuffed in chapati or side dish for chapati, sprinkle on dosa.

METHOD:-

• Mix wheat flour, water and salt to a smooth batter without lumps,
• Heat tawa brush oil and pour a laddleful batter.
• Roast underside and turn over.
• Sprinkle the cabbage-carrot on it.
• Break 3 eggs over it and close a lid.
• Cook on a low heat until the eggs are cooked.
• This chapati looks like pizza.
• Serve hot with or without sauces.
• This chapati tastes yummy.
  

CARROT AND CABBAGE FRY

 INGREDIENTS

1. Cabbage                  1 medium
2. Carrot                      3 nos
3. Onion                      1 big
4. Green chilies           2
5. Tomato                    2
6. Coriander leaves      handful
7. Mint leaves              little
8. Ginger-garlic paste  1 tsp
9. Garam masala          1 tsp
10. Chilly powder          1 tsp
11. Salt                           1 tsp
12. Dhania powder         1 tsp
13. Cumin powder          1 tsp
14. Lemon juice              2 tsp
15. Oil                             2 tbsp
16. Water                         1 tbsp

METHOD:-

• Scrape cabbage, carrot, slice onion, cut tomato, green chilies, coriander leaves and mint leaves.
• Heat oil saute onion, ginger-garlic paste for a minute and add tomatoes, green chilies.
• Add cabbage, carrot and fry for a while, and add chilly powder, dhania powder, cumin powder, garam masala, salt, water and lemon juice.
• Close a lid and cook for 5 minutes on a low flame.
• Finally add coriander and mint leaves.
• This fry can be stuffed in chapati or side dish for chapati, sprinkle on dosa.

LARGE SAGO PAYASAM

 INGREDIENTS

1. Big sago                      1 cup
2. Milk                            5 cups
3. Water                           3 cups
4. Badam milk powder    1 cup
5. Sugar                           3 cups
6. Chironji seeds             1 tbsp
7. Ghee                            1 tbsp

METHOD:-

• Wash and soak sago for 3 hours.
• Cook sago adding 3 cups of water for 5 minutes.
• Add sugar and stir until it dissolves.
• Mix badam powder with milk and add to the sago.
• Cook on low flame for another 5 minutes.
• Heat ghee and fry chironji seeds until the seeds looks small.
• Pour over the payasam and serve hot with rice.

SMALL POTATOES FRY

 INGREDIENTS

1. Small potatoes                   1 cup
2. Curry masala                     1 tsp
3. Turmeric                            1/2 tsp
4. Salt                                     1 tsp
5. Ginger-garlic paste             2 tsp
6. Chilly powder                    2 tsp
7. Oil                                      1/2 cup
8. Water                                  2 cups

METHOD:-

• Soak the potatoes for 1 hour, wash for 3 times.
• Cook for 1 whistle adding 2 cups of water.
• Drain the water do not peel the skin, keep it as it is.
• Heat oil add ginger-garlic paste, chilly powder, turmeric, salt and curry masala.
• Fry for a minute and add potatoes, mix well.
• Fry on low heat until it looks crispy.
• It takes 10 minutes to fry.
• Serve with chapati, curd rice.

CHINESE CABBAGE PICKLE

 INGREDIENTS

1. Cabbage                 1 cup
2. Chilly powder        5 tsp
3. Salt                          2+3 tsp
4. Turmeric                  1 tsp
5. Hing                         1 tsp
6. Ginger-garlic paste  1 tbsp
7. Lemon                      1

TO POWDER:-

1. Mustard seeds          3 tsp
2. Methi seeds              1/2tsp

FOR SEASONING:-

1. Mustard seeds          1/2 tsp
2. Oil                            1 cup

METHOD:-

• Separate the flowers and soak in water adding 3 tsp of salt for an hour.
• Drain the water and dry on a kitchen towel for 1 hour.
• Cut into square pieces and put in a glass bowl.
• Heat little oil and add ginger-garlic paste and fry for a minute.
• Pour on the cabbage, add chilly powder, turmeric, 2 tsp salt, lemon juice.
• Dry fry mustard seeds, methi seeds, powder and add to the cabbage.
• Mix well and heat the remaining oil, crackle the mustard seeds and add hing.
• Pour on the cabbage and mix thoroughly. Let it cool down.
• Close the lid and keep it in an airtight container.
• Use it after 15 days. Serve with chapati, dosa ad curd rice.

RAW PEPPER CORN PICKLE

 INGREDIENTS

1. Raw pepper corn             250 gms
2. Chilly powder                 50 gms
3. Salt                                  50 gms
4. Lemon juice                    10

FOR POWDER:-

1. Mustard seeds                 3 tsp
2. Fenugreek seeds             1 tsp
3. Hing                                1 tsp

FOR SEASONING:-

1. Mustard seeds                1 tsp
2. Oil                                  1 cup

METHOD:-

• Wash and separate corns and spread on kitchen towel to dry for 1 hour.
• Dry fry mustard, methi seeds, and powder with hing.
• In a glass bowl add pepper corns, salt, chilly powder, and powdered masala.
• Squeeze lemon and mix well.
• Heat oil crackle mustard and add to the pepper corns.
• Let it cool for an hour and close the lid for sometime.
• Transfer to an airtight container and use it after 15 days.
• Serve with curd and sambar rice.

ONE SIDE DOSA

 INGREDIENTS:-

1. Idly rice                       5 cups
2. Urad dhal                    3/4 cup
3. Methi seeds                 1 tsp
4. Castor seeds                12
5. Salt                              5 tsp
6. Water                           2 cups

METHOD:-

• Wash and soak rice, urad dhal, methi seeds together for 5 hours.
• Break castor seeds and separate the seeds and soak it.
• Grind together to a coarse paste, add salt and water.
• Mix well and ferment overnight.
• Mix the batter and check the consistency of the batter for dosa.
• Heat dosa pan, brush oil and pour laddleful of batter.
• Do not spread, close a lid on pan and roast on medium heat.
• Take out the dosa, don't turn, serve as it is with kurma and chutney.