Veg Manchurian

Ingredients used in Veg-Manchuria:

•  Garlic (chopped) - 1 tablespoon.
•  Corn flour - 3 tablespoons.
•  Ginger (chopped) - 1 tablespoon.
•  Oil - 1 to fry.
•  Onion (chopped) - 1/2 cup.
•  Pepper powder - 2 teaspoons.
•  Salt - to taste.
•  Cauliflower florets - 50 grams.
•  Carrots - 2 numbers.
•  Sweet and sour sauce - 2 tablespoons.
•  Sugar - 1/2 teaspoon.
•  Spring onion (chopped) - 1 spring.
•  Soya sauce - 3 tablespoons.
•  Sesame oil - 2 tablespoons.
•  Ajinomoto - 1 teaspoon.
•  Capsicum pepper - 2 numbers.
•  Cabbage - 100 grams.
•  Rice (boiled) - 1 cup.
•  Beans - 50 grams.
•  Green chilies (chopped) - 5 numbers.
•  Chili paste - 3 tablespoons.
• Celery - 2 piece.
• Water - as required.

Method:

• Boil /steam finely chopped minced vegetables then strain the excess water (i.e., veg stock) and keep aside.
• Then bind by adding salt, ajinomoto, chopped green chilies, pepper powder, ginger, soya sauce, chili paste, spring onion, boiled rice, corn flour.
• Later, make small lumps with it in the size of a ping-pong ball. Roll in corn flour and deep fry in hot oil.
• Add corn flour, pepper powder, chopped garlic, ginger, a pinch of salt, water accordingly to make a fine batter.
• Now, dip the veg dumplings and deep fry in hot oil. Keep aside.

For the preparation of Sauce:

• Make a paste of corn flour with water.
• Add cumin seeds, 2 tablespoons of chopped garlic, chopped ginger, chopped onion, soya sauce,pepper,chili paste, spring onion,ajinomoto, sweet sauce or sugar stock and cook by thickening with cornflour mixture adding very little at a time.
• At last, add fried dumpling.

Chilli Paneer

Ingredients used in Chilli Paneer:

• Paneer - 200 grams.
• Corn flour - 1+1/2 tablespoon.
• Ginger garlic paste - 1/2 tablespoon.
• Water - as required.
•  Egg - 1 number.
•  Maida - 1 tablespoon.
•  Oil - as required.
•  Cumin seeds - 1/2 teaspoon.
•  Garlic chopped - 1 teaspoon.
•  Green chillies - 4 number.
•  Onion - 1/2 cup. 
•  Coriander powder - 1/2 teaspoon.
•  Chilli garlic sauce - 1 teaspoon.
•  Ajinomoto - pinch.
•  Red bell pepper - 1 cup.
•  Yellow bell pepper - 1 cup.
•  Soya sauce - 1 teaspoon.
•  Curry leaves - 1 spring.
•  Salt - to taste.
•  Lime juice - 1 teaspoon.
• Coriander leaves (chopped) - 1 bunch

Method:

• Cut paneer into cubes. Take a dish add salt, ginger garlic paste, corn flour, water, egg and mix well and pour into the cubes mix well and add maida mix it again.
• Take oil to fry add the mixed paneer into it and fry in very slow flame.
• Take a pan add oil cumin, garlic, ginger garlic paste, chopped green chilli, onion, coriander powder, little water, chill garlic sauce, Ajinomoto, red bell pepper, yellow bell pepper, chilli powder, soya sauce, curry leaves, salt, lime juice.
• If you want to add colour you can, now add paneer and mix well

Masala Vada

Ingredients used in Masala Vada:

•  Chana dal (soaked) - 200 grams.
•  Oil - to fry.
•  Salt - to taste.
•  Dry red chilies - 4 numbers.
• Cumin seeds / jeera - 1 teaspoons.
• Cinnamon sticks (2 inch) - 5 piece.
• Curry leaves (chopped) - 4 leaf.
• Green chilies (chopped) - 1 numbers. 
• Onions (finely chopped) - 1 small.
• Besan flour - 1/2 cup.
• Coriander leaves (chopped) - 1 bunch.

Method:

• Soak chana dal for about 4-5 hours and strain the water. Keep aside.
• In a blender(or mixer), add cinnamon stick ,red chilies, cumin seeds along with soaked chana dal and coarsely blend.
• Then transfer this mixture to a bowl, season it with chopped coriander leaves, curry leaves, green chilies, onion and mix well.
• To it, even add besan flour if the mixture is not bonding and pinch of salt, make into flat dumplings and deep fry in medium heat till golden color and crispy.

Boondi Laddu(chickpeas flour Laddu or Besan Laddu)

Ingredients used in Boondi Laddu:

• Chickpea flour - 250 grams.
• Oil - to fry.
• Sugar - 200 grams.
• Cashew nuts - 10 numbers.
• Cardamom powder - 1/4 teaspoon.
• Ghee - 1 teaspoon

Method:

• Take a bowl and add chickpeas flour and mix nicely like bajji batter by adding water.
• Heat oil in a pan and  place boondi seiver on top of pan.
• Pour batter in the sevier, fry boondi and transfer into paper towel.
• Boil sugar and little water in a bowl, until it gets laddu consistency sugar syrup.
• Switch off flame and add cashew nuts, cardamom powder, ghee and mix nicely.
• To it add fried boondi and mix nicely, make small ladoo with hand and allow it set.

Bottle Gourd halwa(Sorakaya Halwa)

Ingredients used in Bottle Gourd Halwa:

•  Seedless white bottle gourd - 2 cup.
•  Almonds (sliced) - 6 number.
•  Cashew Nuts - 5 number.
•  Sugar - 1 cup.
•  Milk - 500 ml.
•  Ghee - 1/2 cup.
•  Raisins - 10 number.
•  Kova - 1 cup.

Method:

• Peel and grate bottle gourd.
• Take a pan, add ghee, cashew nuts,almonds,raisins, mix it well till they change the colour, then add grated bottle gourd and mix it. Let it cook for about 5 to 10 minutes on a slow flame and keep mixing it.
• Then add Milk stir it, if you want to add colour to it, you can add green colour and keep mixing.
• Now add sugar to it and mix. Then add Kova to it, keep mixing for 5 minutes.

Restaurant Style Chicken Biryani

Ingredients used in Chicken Biryani Restaurant Style:

•  Turmeric powder – 1/4 teaspoon.
•  Salt – to taste.
•  Ginger garlic paste – 1 tablespoon.
•  Cumin powder – 1 tea spoon.
•  Coriander powder – 1 tablespoon.
•  Red chili powder – 2 tablespoons.
•  Golden fried onions – 1/2 cup.
•  Maze – 2 numbers.
•  Peppercorns – 1/2 teaspoon.
•  Biryani phool – 1 teaspoon.
•  Shahi jeera – 1 teaspoon.
•  Cardamom – 9 numbers.
•  Cloves – 10 numbers.
•  Cinnamon sticks – 2 numbers.
•  Star anise – 2 numbers.
•  Bay leaf – 2 numbers.
•  Basmati rice – 400 grams.
•  Chicken – 1000 grams.
•  Yogurt – 1 cup.
•  Coriander leaves (chopped) – 1 bunch.
•  Mint leaves(chopped) or 1 cup – 1 bunch.
•  Green chilies (chopped) – 5 numbers.
•  Oil – 1 cup.
•  Lime juice – 2 tablespoons.
•  Saffron – 1 pinch.
•  Ghee(optional) – 1 tablespoon.
•  Rose water – 1 teaspoon.
•  Kewra water – 1 teaspoon.

Method:

• First, make a powder of all the spices (cardamom, cloves, cinnamon stick, star anise, bay leaf, biryani phool, shah jeera, maze) .
• In a bowl add chicken pieces and add made masala, chili powder, ginger garlic paste, turmeric powder, salt, coriander powder, curd, chopped mint leaves, coriander leaves, green chilies, lime juice, oil, mix it well, and put it in the refrigerator overnight.
• Heat water in a vessel and let it come to a boil add oil, salt, shahi jeera, bay leaf.
• Once it comes to boil, add basmati rice (soak the rice for 1 hour) cook the rice till 75 % done.
• Then in another pan, add a layer of marinated chicken andadd this layer of rice.
• Sprinkle fried onions, and add dissolved saffron strands in milk, then add ghee (optional), kewra water, rose water and put the lid on which is lined with sticky dough for dum.
• First, cook it on high for first 4-5 minutes then reduce the flame to low, use a griddle under this for even heat transfer. And cook it for 25 to 30 minutes and switch off the flame.
• After 40 minutes this is ready for open the seal of the lid. Never mix the biryani just check it removing the top rice and checking the bottom of the vessel for burnt marks.

Egg Fried Rice

Ingredients used in Egg Fried Rice:

•  Ginger garlic paste – 2 teaspoons.
•  Pepper powder – 2 teaspoons.
•  Green chilies (finely chopped) – 4 numbers.
•  Onions – 2 numbers.
•  Carrot (finely chopped)- 1 number
•  Peas - 2 tablespoons.
•  Cooked plain rice – 3 cup.
•  Large eggs – 4 numbers.
•  Oil – 4 teaspoons.
•  Cilantro (finely chopped ) – to taste.

Method:

• Take a pan, add oil and when it heats up, add in the chopped onions, green chilies and fry until golden brown in colour.
• Then add in the ginger-garlic paste and fry for a minute.
• Add the carrots and peas and saute it till it is cooked.
• Take a small pan and break the eggs in it and mix well. Allow the eggs to cook.
• When the eggs are done cooking scramble them and add in to the veggies pan.
• Add the cooked rice by seasoning with salt, pepper powder, mix well and fry for 3-4 minutes.
• At last, garnish with chopped cilantro and serve it hot or cold.

Fish Biryani

Ingredients used in Fish Biryani:

•  Fish – 1 lbs.
•  Chili powder – 1 tablespoon.
•  Turmeric powder – 1 teaspoon.
•  Lime – 1 number.
•  Salt – to taste.
•  Biryani masala – 3 teaspoons.
•  Curd – 1 cup.
•  Mint leaves (chopped) – 2 bunch.
•  Coriander leaves (chopped) – 1 bunch.
•  Dill leaf (chopped) – 1/2 bunch.
•  Ginger garlic paste – 1 tablespoon.
•  Fried onions – 1 cup.
•  Rice – 250 grams.
•  Water – as required.
•  Dry garam masalas – 20 grams.
•  Oil – 5 tablespoons.
•  Green chilies (slitted) – 4 number.
•  Shahi jeera – 1 teaspoon.
•  Bay leaf – 3 number.
•  Cloves/lavang – 4 number.
•  Cardamom – 3 number.

Method:

• First, take fish pieces, marinate the fish, chili powder, turmeric powder, 1 tablespoon of oil, lime juice, salt, biryani masala, mix well and keep aside for 30 minutes.
• In a pan, add little oil and cook the marinated fish when oil is hot and keep aside.
• In the same pan, add curd, biryani masala, mint leaves, coriander leaves, dill leaf, ginger garlic paste, lime juice, green chillies, salt, fried onions half, mix well and add half of the mixture to the cooked fish.
• Now boil the rice in water by seasoning with salt, shahi jeera, bay leaf, cloves, cardamom , till rice is 80% cooked.
• In the masala pan, add the cooked rice, spread evenly add food color, fried onions, then spread the fish pieces and masala. cook for another 20 minutes on very slow flame by closing the lid.

Tomato Rice

Ingredients used in Tomato rice:

•  Green chillies (chopped) - 2 piece.
•  Garam Masala powder - 1/2 teaspoon.
•  Cooked rice - 4 cup.
•  Chopped coriander - 1/2 bunch.
•  Chilli powder - 1 teaspoon.
•  Salt - to taste.
•  Ghee & oil - 1 1/2 tablespoons.
•  Cashew nuts - 1 tablespoons.
•  Urad dal - 1/2 teaspoons.
•  Chana Dal - 1/2 teaspoons.
•  Chopped ginger - 1 piece.
•  Curry leaves - 1 springs.
•  Cumin seeds - 1/2 teaspoon.
•  Mustard seeds - 1/2 teaspoon.
•  Red chillies - 3 piece.
•  Onion - 1/2 numbers.
•  Tomato - 3 numbers.

Method:

• Heat ghee and oil, add the red chilies, mustard seeds, cumin seeds.
• Then add chana dal, urad dal, and broken cashew nuts.
• When they turn color, add the chopped onions and fry them till they turn transparent.
• Add chopped ginger, chilli and curry leaves and tomatoes
• Fry for 5 minutes.Add garam masala,salt,chilli powder and keep frying for a minute.
• Add the boiled rice and adjust the seasoning,garnish with chopped coriander.

Coconut Rice

Ingredients used in Coconut Rice:

•  Chana dal - 1 tablespoon.
•  Curry leaves - 2 springs.
•  Salt - to taste.
•  Chopped ginger - 1/2 teaspoon.
•  Mustard seeds - 1 teaspoon.
•  Cumin seeds - 1 teaspoon.
•  Green chilies - 1 number.
•  Cashew Nuts - 15 number.
•  Grated coconut - 2 cup.
•  Boiled rice - 6 cups.
•  Red chilies - 3 number.
•  Urad dal - 1 teaspoon.
•  Chopped coriander leaves - 1/2 bunch.
•  Ghee - 2 teaspoons.

Method:

• Cook rice separately and make sure it is fluffy.
• Heat ghee in a pan, add cumin seeds, mustard seeds, red chillies whole and saute till the aroma is released.
• Now add chana dal, urad dal, green chillies, ginger, curry leaves, cashew nuts, salt and saute it.
• Then add the grated coconut  and chopped coriander leaves then gently stir-fry.
• At last, add the rice and toss it for 2-3 minutes. Serve it hot.

Palak Paneer(Spinach Paneer)

Ingredients used in Palak Paneer:

•  Palak (Spinach)– 5 bunch.
•  Onion (chopped) – 1 number.
•  Green chilies (chopped) – 2 number.
•  Red chilli powder – 1/2 teaspoon.
•  Ginger garlic paste – 1 tablespoon.
•  Tomato (chopped) – 1 number.
•  Salt – to taste.
•  Coriander powder – 1 teaspoon.
•  Cumin powder – 1 teaspoon.
•  Dry garam masalas (4 cinnamon stick, 7 cloves,4 cardamom) – 2 numbers.
•  Cream fresh – 1 tablespoon.
•  Fenugreek leaves powder – 1 teaspoon.
•  Garlic – 5 numbers.
•  Turmeric powder – 1/4 teaspoon.
•  Paneer (chopped) – 250 grams.
•  Cumin seeds – 1 teaspoon.
•  Garlic (chopped) – 3 clove.

Method:

• Clean and wash spinach and immerse in boiling water for 2 minutes.
• Mash it with a mixer or some prefer to chop and use.
• Heat oil in a deep pan, add whole garam masala, cumin seeds, chopped garlic (optional).
• Now add onions, a pinch of salt and fry until golden brown then add turmeric and ginger garlic paste, saute it. Add chopped tomatoes, mix it till tomatoes are mashed up, later add all spices ( coriander powder, cumin powder), fenugreek leaves powder,chopped green chillies, and red chilli powder.
• Now add the spinach (palak) and cook till it oozes out oil. Cut paneer into pieces. (some use it fried) if you have fresh paneer just add.
• Add paneer pieces to the gravy and simmer in for few minutes.
• Top with a little cream and serve it.

Shrimp Biryani(Prawns Biryani)

Ingredients used in Shrimp Biryani:

•  Ginger garlic paste – 1 tablespoons.
•  Curd – 2 cup.
•  Jeera powder – 1 teaspoons.
•  Biryani masala – 1 tablespoons.
•  Red chilly powder – 1 teaspoons.
•  Dalchini (cinnamon) – 1 inch
•  Green Cardamom – 1 numbers.
•  Black Cardamom - 2 numbers.
•  Jeera – – 1/2 teaspoons.
•  Coriander leaves – 1 numbers.
•  Oil – 1 cup.
•  Fried onion – 1 numbers.
•  Shrimp(Prawns) – 400 grams.
•  Coriander powder – 1 teaspoons.
•  Basmati rice – 2 cup.
•  Chilli powder – 1/2 teaspoons.
•  Salt – 1 to taste.
•  Green chilli (finely chopped)– 1 teaspoons.
•  Mint – 1 bunch.

Method:

• Mix the turmeric, chilli powder, salt, ginger, garlic, onion, garam masala and 1/2 cup yogurt and marinate the prawns in it, for 1/2 an hour.
• Then heat the oil and saute the shrimp(prawn) mixture in it over high heat, till brown.
• Take off the heat and mix in the rest of the yogurt, cream, coriander and half the fried onions.
• Place 1/2 the rice in a greased pan in a layer.
• Add the shrimp(prawn) mixture in a layer over this and cover with the rest of the rice.
• Seal the pan and place over low heat for 20-30 minutes.
• Serve hot garnished with the rest of the fried onions.

Beetroot Chutney

Ingredients used in Okra Fry:

•  Turmeric powder - pinch.
•  Beetroot -2 number
•  Salt - to taste.
•  Garlic - 3 cloves
•  Tamarind pulp - 1 tablespoon
•  Coriander seeds - 1 tablespoon
•  Red chilli dry - 4 number
•  Chana dal - 1/2 teaspoon
•  Urad dal - 1/2 teaspoon
•  Oil - 1 tablespoon.
•  Curry leaves - 1 spring
•  Mustard seeds - 1/4 teaspoon.
•  Cumin seeds -.1/2 teaspoon.
•  Cilantro - 1 spring

Method:

• Dry roast the coriander seeds,red chilli dry,chana dal,urad dal,cumin seeds.
• Keep it aside and let it cool then grind into fine powder.
• Add oil, fry the beetroot pieces till it becomes soft.
• Add tamarind pulp, fried beetroot pieces,garlic cloves,salt and grind into coarse paste.
• Finally add the tempering,cilantro on top of it.

Simple Okra Fry(Bhindi Fry)

Ingredients used in Okra Fry:

•  Turmeric powder - pinch.
•  Salt - to taste.
•  Garlic - 3 cloves
•  Cashews - 10 number
•  Chilli Powder - 1/2 teaspoons.
•  Sesame powder(optional) - 1 tablespoon
•  Chana dal - 1/2 teaspoon
•  Urad dal - 1/2 teaspoon
•  Bhindi(okra) - 500gms.
•  Oil - 2 tablespoons.
•  Curry leaves - 1 spring
•  Mustard seeds - 1/4 teaspoon.
•  Cumin seeds -.1/2 teaspoon.

Method:

• First cut okra(bhindi) into small thin pieces.
• Add oil, put mustard seeds,cumin seeds,chana dal,ural,garlic,curry leaves and cashews let it roast till the garlic is brown color.
• Add sliced okra pieces,turmeric and salt and fry it.
• Now add chilli powder,sesame powder and salt to taste.
• Close the lid shake them once after frying for 4 mins so that every side of bendi gets fried well.

Pappu Charu(Dal soup with vegetables)

Ingredients used in Pappu Charu:

•  Curry leaves - 1 springs.
•  Garlic - 3 cloves
•  Chana dal - 1 teaspoon.
•  Urad dal - 1 teaspoon.
•  Turmeric powder - pinch.
•  Onions - 1 cup.
•  Carrot - 1/2 cup.
•  Drumsticks - 8 number
•  Okra - 1/2 cup.
•  Green chilli - 4 number.
•  Red chilli dry - 3 number.
•  Cumin seeds - 1 teaspoon.
•  Mustard seeds - 1 teaspoon.
•  Tomato - 1 number.
•  Oil - 1 tablespoon.
•  Tamarind pulp - 2 tablespoon.
•  Toor dal cooked - 1 cup.
•  Coriander leaves - 2 springs.
•  Salt - to taste..
•  Ghee - 1 teaspoon.

Method:

• Boil Dal and mash keep it a side.
• Take pan add oil and ghee, put mustard seeds, cumin seeds, red chillies dry, garlic,curry leaves,chana dal,urad dal.
• Add turmeric,green chillies, onions and tomatoes mix well and now add all the vegetables and salt cook till it becomes soft. 
• Add mashed dal and water let it comes to boil and then cook  for 15 min.
• Garnish with Coriander leaves.

Malai Kofta

Ingredients used in Malai Kofta:

•  Oil – to fry.
•  Cumin powder – 1 tablespoon.
•  Ginger garlic paste – 1 tablespoons.
•  Garam masala – 1 slice.
•  Cream – 1/2 cup.
•  Coriander powder – 1 tablespoon.
•  Coriander leaves (chopped) – 1/4 bunch.
•  Green chilli (chopped) – 3 numbers.
•  Onion (chopped) – 2 numbers.
•  Paneer (grated) – 1 cup.
•  Red chilli powder – 1 tablespoon.
•  Salt – to taste.
•  Turmeric powder – 1 pinch.
•  Shahi jeera – 1 teaspoon.
•  Mix vegetable (grated) – 1 cup.
•  Potato (grated boiled ) – 1 cup.
•  Nuts – 20 grams.
•  Tomato – 2 numbers.

Method:

• Mash the potatoes, mixed vegetables, paneer, and mix together. Add the spices to this mash and mix well. The resulting dough should be firm. If not add some bread crumbs ( only if you mess up) Season with salt.
• Make this dough into balls and put 1/2 a tsp of the nuts and mix in the centre of each ball. Roll into perfect rounds. Coat it with some cornflour or all-purpose flour.
• Heat the oil and deep fry the koftas on a medium flame till pale golden colour.
• Drain on paper towels and keep aside.

For the gravy:

• first, heat the 2 tbsp of oil in a deep pan and fry the onions until light brown.
• Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander, and red chilli powders.
• Heat oil in a pan, add black cumin.
• Put this paste back into the pan and fry till the oil begins to separate from the masala.
• Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well. Season with salt.
• Bring the sauce/gravy to a boil and then reduce the fire to a simmer.
• Add cream, If you don’t have cream add little milk and mix fast without curdling and add finely grated paneer that will give good creamy texture.
• Gently add the koftas to this sauce/gravy and stop cooking.
• Turn off the fire and sprinkle the garam masala and chopped coriander all over the top of the dish.

Egg Biryani

Ingredients used in Egg Biryani:

•  Salt –  to taste.
•  Mint – 1 bunch.
•  Plain yogurt – 2 cup.
•  Whole garam masala – 10 numbers.
•  Black cumin – 1 teaspoons.
•  Fresh coriander/cilantro leaves – 1 teaspoons.
•  Biryani masala powder – 50 grams.
•  Fried onion – 1 teaspoons.
•  Green chillies – 4 numbers.
•  Oil – 1 tablespoons.
•  Ginger garlic paste – 1 tablespoons.
•  Onions – 1 large.
•  Eggs – 8 numbers.
•  Basmati rice – 500 grams.
•  Clarified butter – 6 teaspoons.

Method:

• Wash and soak rice for at-least 45 minutes or 1 hour. Boil eggs shell the boiled eggs and give four long cuts on the white portion of each egg without separating it.
• In a kadai or pot, heat the clarified butter or oil.
• And whole garam masala spices(shahi jeera, cardamom, cloves, biryani flower, bay leaf, star anise) and fry the onions until they become golden brown and add salt, cashew nuts, ginger garlic paste, green chillies, mint and coriander leaves, biryani masala and curd and cook In the same masala measure 1 (1/2) times the amount water to rice and bring it to boil add soaked rice and mix well and cook by covering till rice is done.
• Then make a paste of red chili powder, ginger garlic paste, coriander powder, cumin powder, salt, and 1/2 an eggs, besan.
• Later coat the boiled eggs with above mixture and fry them with some butter until the eggs get coated with the spices. Remove the eggs and set aside.When the air holes appear on the rice surface, reduce the stove heat to low.
• Cook until all of the water has absorbed and the rice is tender. Top rice with eggs and sprinkle saffron water.

Gutti Vankaya Fry (Stuffed Eggplant Fry) or (Brinjal Fry)

Ingredients used in Gutti Vankaya Fry(Stuffed Eggplant Fry):

•  Salt - as per taste 
•  Baby eggplant - 10 number
•  Water - as per consistency
•  Oil - 1 tablespoon
•  Red chilli dry - 4 number
•  Chana dal - 1 tablespoon
•  Urad dal - 2 tablespoon
•  Fenugreek seeds - 1 teaspoon
•  Coriander seeds - 1 tablespoon
•  Jeera - 1 tablespoon
•  Tamarind pulp - 4 teaspoons
•  Garlic cloves - 5 number
•  Curry leaves - 1 
•  Turmeric powder - pinch

Method:

• First slit the eggplant in the center and put them in a salt water.In a pan heat oil and fry the eggplant for 1 min till it become soft and remove.
• Take a pan add little oil, add red chilly dry, chana dal,urad dal,fenugreek seeds.coriander seeds,jeera,tamarind,garlic,curry leaves,salt,turmeric powder and fry till golden brown colour, once it done let it cool down and make it into a fine powder.
• Now take the brinjals fried, take the masala powder add little water and stuff into the brinjal keep a side.
• Now in another pan add little oil spread the stuffed brinjal close it with the lid and cook for 20min in a very slow flame, keep turning, if required add salt, coriander and switch off the flame.

Simple Tomato Dal(Tomato Pappu)

Ingredients used in Tomato Dal:

•  Curry leaves - 12 numbers.
•  Cumin seeds - 1 teaspoons.
•  Garlic (crushed)flakes - 8 numbers.
•  Green chillies (slit into half & seeded) - 4 numbers.
•  Onions (finely chopped) - 90 grams.
•  Clarified butter - 1/4 cup.
•  Toor dal - 1 cup.
•  Mustard seeds - 3/4 teaspoons.
•  Salt - to taste.
•  Red chilli powder - 1 teaspoons.
•  Whole red chillies - 4 numbers.
•  Tomatoes (chopped) - 500 grams.
•  Tamarind pulp - 2 tablespoons.
•  Turmeric powder - 1 teaspoons.

Method:

• Put daal in a pressure cooker and cook till it comes 5-6 whistles.
• Add oil add garlic, onion, add tomatoes, turmeric, red chilli powder and green chillies. Cook all the ingredients scum, reduce to low heat, simmer, stirring at regular intervals, add mashed lentil ,Continue to simmer,add tamarind pulp and stir.
• To prepare the tempering, heat ghee in frying pan, add mustard and cumin seeds, stir on medium heat until they begin to pop, add garlic and stir -fry until golden brown.
• Then add red chillies and curry leaves, stir until the chillies becomes bright red, and pour over the simmering daal. Remove and adjust seasoning.

Chicken Fried Rice

Ingredients used in Chicken Fried rice:

•  Egg – 1 number.
•  Oil – as required.
•  Ajinomoto – pinch.
•  Vinegar – 1/4 tea spoon.
•  Soya sauce – 2 tablespoons.
•  Green or red chilli sauce – 1/2 teaspoon.
•  Peas – 1/4 cup.
•  Diced carrots – 1/4 cup.
•  Diced celery – 1/4 cup.
•  Diced chicken – 500 grams.
•  Cooked rice( left over rice works best) – 3 cups.
•  Pepper powder – 1 teaspoon.
•  Ginger and garlic (chopped) – 1 tablespoon.
•  Corn flour – 1/2 teaspoon.
•  Diced onion – 1 number.
•  Salt – to taste.
•  Sweet corn – 1/4 cup.
•  Spring onions(chopped) – 1 tablespoon.

Method:

• Marinate chicken pieces with 1/2 teaspoon pepper powder, salt, corn flour, little egg for 20-30 minutes.
• Take a pan, add oil to fry chicken, once chicken is cooked then transfer to a bowl.
• Heat 1 teaspoon of oil in a pan, add finely chopped ginger, garlic, onion, egg and saute it.
• Then season with pepper powder, salt, ajinomoto, vegetables, vinegar, soya sauce and cook until vegetables are semi-cooked.
• At last, add chicken along with rice and mix it well.
• Add spring onion, chilli sauce and mix.

Vegetable Fried Rice

Ingredients used in Vegetable Fried Rice:

•  Ajwain seeds – 1 teaspoon.
•  Basmati rice – 2 cups.
•  Salt – to taste.
•  Butter – half slice.
•  Cloves – 2 numbers.
•  Garlic – 5 numbers.
•  Ginger – 1 small.
•  Cabbage – 1 tablespoon.
•  Capsicum or green bell pepper – 1 numbers.
•  Beans – 10 numbers.
•  Carrot – 1 number.
•  Water – 3 cups.
•  Onion – half number.
•  Green chillies – 5 numbers.
•  Black pepper ground – 1 teaspoon.

Method:

• Soak the rice for half an hour. Cook it in rice cooker by adding 1 teaspoon of olive oil, ajwain seeds, salt to taste and 2 number of garlic.
• When the rice is done take it out and spread it in a plate. Cut all the vegetables in length wise it should be thinner in width.
• In a pan add butter, saute cloves, onion, ginger , garlic(shredded), green chillies when the raw smell of ginger and garlic is done, add all the vegetables and saute it until cooked Add little salt to it.
• If you want you can also add soya sauce at the end. Mix this vegetable and rice well along with freshly ground pepper.
• Serve it with raita or any gravy.