Chicken Cilli

Ingredients

• 4 cups chopped yellow onions (3 onions)
• 1/8 cup good olive oil, plus extra for chicken
• 1/8 cup minced garlic (2 cloves)
• 2 red bell peppers, cored, seeded, and large-diced
• 2 yellow bell peppers, cored, seeded, and large-diced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon dried red pepper flakes, or to taste
• 1/4 teaspoon cayenne pepper, or to taste
• 2 teaspoons kosher salt, plus more for chicken
• 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
• 1/4 cup minced fresh basil leaves
• 4 split chicken breasts, bone in, skin on
• Freshly ground black pepper
• For serving: Chopped onions, corn chips, grated cheddar, sour cream
  

Procedure:

1. Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
2. Preheat the oven to 350 degrees F.
3. Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

Almond Blueberry Muffins

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 stick (1/2 cup) unsalted butter
• 1 cup sugar
• 1 egg york
• 1/4 to 1/3 cup whole milk
• 1 teaspoon almond extract
• 2 teaspoons lemon zest, about 1 lemon
• 1/2 cup chopped almonds, toasted
• 1 cup frozen blueberries, thawed and drained

Procedure:

1. In a medium bowl, combine flour, baking powder, and salt.
2. In another medium bowl, cream together the butter and sugar using a hand mixer. Add egg and beat to incorporate. Add milk, almond extract, and lemon zest.
3. Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries.
4. Chill the dough in the refrigerator for 30 minutes.
5. Preheat the oven to 375 degrees F.
6. Using two small spoons, dollop mix onto cookie sheets. Bake until golden brown around the edges, about 15 minutes.
7. Cool the cookies on a wire rack. Save in a storage container to take to the picnic.

Rice Kheer

Ingredients:

• 1/4th cup long grain rice (washed and drained)
• 4-5 cups milk
• 2-3 cardamom seeds (crushed)
• 2 tbsp almonds (blanched silvered)
• A pinch of saffron threads, soaked in a little hot milk
• 1 tbsp skinned pistachio nuts (chopped)
• 1 tbsp raisins (optional)
• 2-3 tbsp sugar or as desired

Procedure:

• Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
• Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
• Add the sugar and stir until completely dissolved.
• Remove the rice kheer from heat and serve either warm or chilled.
  

Thai Eggplant Curry

Ingredients
thai green eggplants
(or small indian round eggplants ) - 7 to 8
long thai green beans
(or french beans) - 1 to 2 pds.
lemon grass - 2" long
lime leaves - 3
shallots - 3
red chillies - 2 ginger - 1" long
garlic - 2 to 3 pods
coconut milk - 1 cup
turmeric - a pinch
sugar - a pinch
salt - as per taste
lime juice - 1 tbsp.


Method
Cut the eggplants into quarters. String the beans and cut them into 1 inch pieces.
Finely dice shallots, ginger and garlic.
Heat oil, add the shallots, ginger, garlic, red chillies and fry till light brown.
Add the eggplant and cook for a few minutes, then add the beans and cook for about 3 minutes.
Add the coconut milk, turmeric, sugar, salt and a little water if needed to cook the vegetables well.
Also add the lime leaves and lemon grass into the coconut milk.
Place a lid on the pan and cook till the vegetables are soft.
Then check for tartness and add lemon juice accordingly.
Garnish with cilantro and serve this sweetish-hot-tangy curry with Thai Jasmine Rice.

Medhu Vada

Ingredients
4 cups urad dal
1 cup ordinary rice
1 tsp. ginger grated
1 tbsp. coconut grated coarsely
8-10 whole pepper corns
1 tsp. cumin seeds
salt to taste
oil to deep fry

Method
Wash and soak dal and rice together in plenty of water overnight. Drain, grind to a soft batter, a fine grain should be felt in it.
Do not make the batter thin. It should be thick enough to shape vadas.
Add all ingredients and beat well with hand to incorporate air.
Heat oil, wet palm and take an idli sized lump on fingers palm side up.
Make a hole in the middle with thumb.
Slip gently into hot oil, repeat for more.
Or use a medhu vada press.
Fry 5-6 at a time on medium flame.
Drain, serve hot with chutney and sambar, or accompany with idli.

Bread Uthappam

Ingredients
Bread 1 pkt
Sour butter milk 1 cup
Large onion 1
Large tomato 1
Green coriander leaves (chop them finely and keep aside)
Green chillies, black pepper powder, salt, ghee etc (keep aside)

Method
Cut the brown side of the bread and soak them in butter milk
Add salt and give a soft grinding in the mixture to make a smooth dough (dropping
consistency like dosa atta)
Heat the frying pan and put ghee
Spread the dough evenly to uthappam shape and sprinkle chopped onion, tomato,
green coriander leaves, green chillies, pepper powder, pour little ghee
Press the masala evenly on the uthappam and allow to brown, turn to the other side
and do the same
Serve hot with coconut chutney.

Fried Bhendi

Ingredients
bhendi (okra) cut into 1/2" slices 1/2 kg or 1 lb
salt 1 tsp or to taste
chilli powder 1/2 tsp or to taste
ajwain 1/2 tsp
mustard seeds 1/2 tsp
urad dal (white split) 1 tsp
hing (asafoetida) 1/2 tsp
turmeric powder 1/2 tsp
oil 2 tsp

Method
Place the cut okra in a single layer on a microwave-safe plate and cook on 'high'
uncovered for 4 minutes.
If necessary cook the okra in two or three lots.
No salt is to be added now.
This will ensure that the okra is cooked, but without stickiness, and the bright green colour
is maintained.
Next, heat the 2 tsp oil in a kadai, and fry the mustard, urad dal and ajwain, add the
cooked bhendi / okra pieces, add turmeric, hing, salt, chilli powders and fry for a couple
of minutes till the masalas are well absorbed.

Vegetable Pancake Batter

Ingredients
1/2 cup gramflour
1/2 cup rice flour
1 tbsp. plainflour
1 tbsp. semolina
1/2 tsp. baking soda.

Method
Grate and add veggies as desired, spinach, carrots, gourds, fenugreek greens, anything.
To season add ground chillies, garlic, ginger, cumin, coriander, etc. 1 tbsp. oil.
Proceed to make a medium batter, and spread as for dosas

Sri Lankan Eggplant Curry

Ingredients
2 long, asian eggplants
1 small onion
1/4 tsp fenugreek
1/2 tsp sri lankan curry powder
(substitute reg. curry powder)
1 tsp chilli powder (cayenne)
1/4 tsp turmeric powder
3 cloves minced garlic
1/2 tsp minced ginger a few curry leaves
1/4 tsp mustard seeds
1 tomato, chopped
1/4 cup coconut milk
(substitute low-fat reg.
milk if you are fat-conscious)
oil
salt to taste


Method

Cut eggplant into strips, like french-fry potato. For a very authentic taste, eggplant strips need to be deep fried till golden


If you are fat/health conscious, use non-stick spray or a little oil to brown the eggplant. Set aside.


In a little oil, let the mustard seeds splutter. Add fenugreek seeds, followed by onion, ginger and garlic. Fry till aromatic.


Add turmeric powder, curry powder, chilli powder, salt, curry leaves and tomatoes and cook under low heat till it's quite pulpy


At this point adjust seasoning and add eggplant. Stir gently and cook covered for 3 - 5 minutes. Add the coconut milk and stir gently.


Uncover and let simmer on very low heat till the oil splits.

Masala Idli

Ingredients
2 idlis, cubed
1 cup mixed vegetables of your choice
2 onions, chopped
1 small piece ginger, finely chopped
2 green chilies, chopped
1/2 tsp. red chili powder
1/2 tsp. coriander powder
1/4 tsp. turmeric powder
2 cinnamon sticks
2 cloves
2 cardamoms
1 tbsp of fresh coriander
mint leaves
(for garnishing)

Method
Heat oil in a pan and add the cinnamon, cloves and cardamom. Then add the chopped
onions and stir for few minutes till they turn golden brown.
Now add the vegetables and saute for few minutes. Then add the ginger, salt, chili powder,turmeric and coriander powder.
To this add the idlis and stir till contents are thoroughly heated. Transfer into serving dish and garnish with mint and coriander leaves.
Tip: Garlic can also be added. Add few tomatoes if desired. The idlis can be made to very small pieces using your hands instead of cutting into cubes for this dish. Try out the masala idli instead of the usual fried rice or biryani for a change.

Bread Potato Cutlet

Ingredients
Bread with its edges cut - 4 or 5 slices
Potato - cooked and mashed - 2 nos
Salt - to taste
Green chilli - cut into pieces - 4
Grated cheese - 1 cup
Coriander leaves - cut - a little
Sooji (Maida) powder - 2 tablespoon
Bread crumbs - as required

Method
Soak bread slices, take it out and squeeze the water front that.
Mix the grated cheese, cut green chillies, required salt, cooked and mashed
potatoes, the bread, and make a dough.
Make small balls and flatten them in the shape of your choice, (heart shaped,
square, triangular or rectangular, circular etc) dip it in the sooji powder mix
(made with water), and then in the bread crumbs and deep fry them in well heated
oil.

Stuffed Bhindi

Ingredients
1/2 lb bhindi (ladiesfinger)
2 tbsp besan
1 tsp dhaniya powder
1 tsp jeera powder
1 tsp chilli powder
1/4 tsp haldi
1/2 tsp garam masala
1 tsp lemon juice
2 tbsp oil
coriander leaves
salt to taste

Method
Mix dhaniya powder, jeera powder, besan, chilli powder, haldi, garam masala, lemon juice
& salt.
Wash Bhindi properly. Dry it with a cloth.
Slit Bhindi lengthwise.
Fill in each of the Bhindi with the masala mixture (as prepared in step 1).
Grease frying pan with 1 tbsp oil.
Place the Bhindi in the pan in convenient batches.
Shallow fry all of them.
Remove in a serving plate.
Garnish with coriander leaves.

Moong Dal Pakora Batter

Ingredients
1 cup green gram dal with skin
3 green chillies
1 tsp. grated ginger
1/2 tsp. crushed garlic
salt to taste
1/4 cup chopped coriander
1/4 tsp. coarsely crushed coriander seeds
1/2 tsp. coarsely crushed cumin seeds
3-4 pinches baking soda
1 tbsp. hot oil.

Method
Soak dal for 2 hours,
Grind to a paste with chillies, ginger, garlic, adding as little water as possible.
Add all other ingredients just before making pakoras

Brinjal In Oil

Ingredients
brinjals – 1/2 kgs
onions - 2 to 3 sliced
tomato - 1 sliced
coriander leaves few
ginger & garlic paste - 1 sp dhania powder - 1/2 sp
chilly powder - 1/2 sp
jeera powder - 1/2 sp
pepper powder - 1/2 sp
salt according to taste

Method
In the above ingredients except the brinjals fry all the items in oil & grind to a
smooth paste


Slit the brinjal into 4 & stuff the masala paste inside the brinjals.

Soak a lemon size tamarind in water & extract the juice .

Grind 4 tomatoes separately together & keep aside.

Now add 5 to 6 spoon of oil in a cooker & then put mustard seeds &

Also add curry leaves,then whole pepper & add the stuffed brinjals

Fry till the oil leaves out from the brinjal.


Now add the tomato paste & stir for 2 mins & also add the tamarind juice,
coriander leaves & salt is correct if not add little salt & chilly powder
accordingly


Leave 1 stream in the cooker. )
Brinjal baingan is ready this will be good to eat with plain rice or chapattis , roti

Manchurian Dosa

Ingredients
2/1150 gms urad dal (black gram)
500 gms rice
10 gms methi (fenugreek) seeds
50 gms chana dal (bengal gram)
250 gms carrots
150 gms beans
100 gms green peas
5-6 green chilies, chopped
150 gms spring
(green) onions
chopped
50 gms oil
3-4 garlic cloves
finely chopped
a small piece of ginger
finely chopped
2 tsp soya sauce
1 tsp chili sauce
1/4tsp ajinomoto
2 tsp corn flour
few coriander leaves
chopped
salt to taste

Method
Soak urad dal, rice, methi seeds, chana dal in water for 1-2 hours. Drain the water and grind to a smooth paste. Keep aside for 6-8 hours until it gets fermented.

Cut the carrots, and beans into small pieces and boil until they are tender along with green peas. Drain the water and keep aside.

Heat oil in a pan and fry the chopped green chilies, ginger and garlic pieces. Also add boiled carrots, beans, green peas, soya sauce, ajinomoto, chili sauce, little water and cook for a while.

Mix little water to the corn flour and mix well. Add this to the above carrots mixture and mix well. Sprinkle green onions and coriander leaves and remove from heat. The manchurian curry is ready.

Heat non-stick dosa pan and rub the pan with wet cloth. Now make dosas from the above
dosa batter. Add the curry on the top and spread throughout the dosa. Sprinkle little oil,roll the dosa and remove. Repeat for the remaining dosas.

Bread Dosa

Ingredients
Bread slices - 3 or 4
Dosa Batter - 1 cup
Green Chillies - 2
Onions - 1 finely chopped (optional)
Coriander Leaves
Oil - for dosa preparation

Method
Mix onions and finely chopped green chillies and coriander leaves to the dosa
batter.
Heat the tawa, when hot smear with oil.
Dip the bread slices in the dosa batter and place it on the tawa.
Smear some oil around the bread slice.
Cook till it is golden brown on both sides.
Serve hot with Sauce or Ketchup

Bhindi Split Fry

Ingredients
1/2 lb. bhendi (okhra) cut in 2" pieces
red onions sliced long
4 tbsp. tomato puree
3 tbsp. white sesame seeds
1/2 tsp. sounf
7-8 curry leaves
1 tbsp. red chilli powder
1 tsp. turmeric powder
1 tsp. each of dhanya & jeera powder
salt to taste
3 tble sp. cooking oil
1/2 cup butter milk

Method
Heat 2 tbsp oil in a kadai.
Cut the Bhindi in to four slits without breaking the bhindi.
Mix all the above ingredients together to make a filling stuff for Bhindi.
Add a small quantity of each mixture of filling in each Bhindi and fry it in oil till it becomes
stiff and the Bhindi colour turns almost fried. 15 pieces of bhindi.
This recipe is preferable to be eaten as a snack sort of watching T.V or listening to Music.
You can also eat it along with rice.

Appam Batter

Ingredients
1-1/2 cups raw rice
1-1/2 cups parboiled rice
2-3 tbsp. urad dal.
1 cup coconut milk
1/2 tsp. soda bicarb
1 tsp salt

Method
Soak for 4 hours in water, wash well
Grind to a fine thick paste, keep overnight.
Morning add coconut milk, soda bicarb, and salt
Beat well.
The batter for Appam is ready
Apply a little oil on a non-stick or heavy griddle.
Pour a ladleful of batter on hot griddle.
Hold handle and rotate and tilt griddle quickly such that its full base is covered with batter.
Do not spread with spoon. A thin dosalike pancake must be the result.

Brinjal Potato Mixed Curry

Ingredients
1 large potato
1 large or 2-3 small brinjals
1 large onion chopped in vertical strips
1 tomato ripe finely chopped
1 small capsicum halved and thinly sliced
1 tsp. fresh coriander leaves
(finely chopped)
1 stalk curry leaves
1 tsp. sambhar masala
1/2 tsp. dhania
(coriander seed) powder
1/2 tsp. amchoor powder
(dried mango)
1/4 tsp. turmeric
1/4 tsp. red chilli powder
3-4 pinches asafoetida
1/2 tsp. each cumin & mustard seeds
1/2 tsp. sugar
salt to taste
1 tbsp.fresh curds
1 tbsp. oil

Method
Scrub and wash potato clean, with kitchen scrubber. Do not peel. Chop into 2" long pieces. Chop brinjal also into 2" long thick pieces. Sprinkle a little salt and half turmeric over brinjals.


Mix curds, sugar and 1/2 sambhar masala and salt to taste. Pour half this mixture over potatoes, and half over brinjals. Cover and keep aside, to marinate for 30 minutes. Heat oil in a heavy pan.


Add capsicum, onion, stir fry for 2 minutes. Drain and remove with perforated spoon. Keep aside. Add seeds and asafoetida to remaining oil, add curry leaves. Allow to splutter. Add marinated brinjals, potatoes, stir fry for few seconds. Make a paste of all masalas and salt in 1/2 cup water. Add to vegetables.


Stir and add tomatoes. Saute till excess water evaporates and a thick curry is left. Empty into serving dish, garnish with stir fried capsicum and onions. Top with chopped coriander. Serve hot with rotis, bread, etc. or even steamed rice.

Layered Roti

Ingredients
2/1/2 cups wheat flour
salt
thin buttermilk or water.

Method
Knead soft dough with above ingredients.
Make 4 mm thickness round about 6" diameter. Apply 1/2 tsp ghee and spread all over
with fingers.
Fold into half. Press greasy fingers onto it. Fold again to quarter. Press with fingers.
Roll in dry flour. Now roll out again to a triangle about the size of a roti.
Heat griddle (tawa) and place roti on it. Turn to roast other said.
Now put a little ghee on both sides and shallow fry till crisp. Serve hot with any desired
accompaniment.