1. Chicken sausage (I used 4 links of cooked chicken sausage) – 300 – 350 gm
2. Coconut oil – 1 tbsp
3. Onion – 1/2 cup, thinly sliced
Ginger and garlic – 3/4 tsp, chopped
Curry leaves – A few
4. Turmeric powder – 1/4 tsp
5. Pepper powder – 1 – 1.5 tsp or as required
Garam masala powder or fennel powder – 1/2 tsp
Salt – To taste
Heat oil in a pan over medium-high. Add onion, little salt, ginger, garlic and curry leaves. Cook until onion turns transparent. Add turmeric powder and mix well. Add sausage pieces. Mix well. Cook until sausage turns golden on both sides, about 6 – 10 minutes. Add pepper powder and garam masala powder. Cook for a few minutes and switch off. Serve with rice or chapathis.
1. Marinate chicken pieces with all the other ingredients numbered 1. Set aside for 20 minutes.
2. Heat oil over medium high heat. Add onion, a pinch of salt and ginger garlic paste. Saute until onion begins to change color. Add marinated chicken pieces, coriander powder, 1 slit green chilly, crushed chilly flakes and cumin seeds / powder. Cook for 8 minutes, stirring occasionally. Cover and cook over medium-low for 25 – 35 minutes or until chicken is almost done. Add garam masala powder and crushed black pepper corns. Mix well. Continue to cook for a few more minutes. Bring down the heat to low. Add kasoori methi, 1 tsp butter, sliced ginger and heavy cream. Mix well. Taste check for salt. Cook for a minute and switch off. Sprinkle chopped cilantro. Serve after 20 minutes with naan / pulao.
Garam masala powder recipe
Cumin seeds – 1 tbsp
Fennel seeds – 1.5 tsp
Black cardamom – 1
Green cardamom – 6
Cloves – 8
Cinnamon stick – 1/2 inch
Mace / javithri – A tiny piece
Grind all the above ingredients to a fine powder. You need only 3/4 – 1 tsp for this recipe. Store the remaining powder in an airtight container.
1. Chicken, boneless – 400 gm, cut into medium pieces
Turmeric powder – 1/2 tsp
Pepper powder – 1/2 tsp
Kashmiri chilly powder – 2 tsp
Garam masala powder – 1 tsp
Salt – As required
Water – 1/4 cup
2. Coconut oil – 2 – 3 tbsp
Onion – 2 cup, chopped
Green chilies – 3 – 4, finely chopped or diagonally sliced
Ginger and garlic – 3 tbsp, finely chopped
Curry leaves – 1 sprig
5. Turmeric powder – 1/4 tsp
Chilly powder – 1/2 tsp
Coriander powder – 1.5 tsp
Chicken masala powder or homemade garam masala powder – 2 tsp
6. Salt – To taste
7. Garam masala powder – 1/2 tsp
1. Cook the chicken pieces adding the other ingredients numbered 1. Cook covered for 12 – 15 minutes, stirring occasionally until done. Set aside to cool down. Crush chicken pieces in 2 – 3 batches in the small jar of a blender.
2. Heat coconut oil in a pan/kadai or cheena chatti over medium-high heat. Add onion, little salt, green chilies, ginger, garlic and curry leaves. Saute until golden. Add turmeric powder, chilly powder, coriander powder and chicken masala powder. Saute until raw smell leaves. Add crushed chicken and salt. Cook for 5 – 8 minutes until dry. Add a tbsp of coconut oil, if required. Taste-check for salt and add 1/2 tsp garam masala powder, few curry leaves and black pepper powder, if required. Add a tsp of coconut oil. Mix well and switch off. Serve with rice and other side-dishes.
1. Beetroot – 1 medium, cut lengthwise into 3/4 inch pieces
Carrot – 2 medium, cut legthwise
2. Coconut oil – 1 tbsp
Onion – 1/3 cup, chopped
Green chilies – 3, slit
3. Salt – To taste
Heat oil in a kadai over medium heat. Add onion, green chilies and cook for 1 – 2 minutes. Add beetroot pieces, salt and mix well. Add 1/4 cup water. Cover and cook for 4 – 5 minutes until beetroot is half done. Add a pinch of turmeric powder, carrot and mix well. Cover and cook for a few minutes. Open the lid and cook for a few more minutes until both veggies are soft and done. Serve with rice and other side-dishes.
1. Grind grated coconut with cumin seeds and green chilies to a very fine paste.
2. Pressure cook green gram adding turmeric powder and enough water (around 1.5 cups) for 1 – 2 whistles until soft and done. The green gram should be slightly mashed up. Add the ground coconut paste, 3/4 – 1 cup hot water, salt, few curry leaves and bring to a boil. Cook for about 4 – 6 minutes until the curry turns medium thick. The curry will thicken as it rests so adjust the consistency accordingly. Switch off.
3. Heat 1 tbsp coconut oil in a small pan. Splutter mustard seeds and fry dried red chilies and curry leaves. Pour this over the curry. Serve with puttu, pazham and pappadam.
4. Ethakka / raw plantain – 1 medium-large, peeled and cut into pieces
5. Dried prawns – 1/4 + 1/3 cup
5. Salt – To taste
1. Heat coconut oil in a kadai / pan over medium-high heat. Add crushed garlic, shallots, curry leaves and a pinch of salt. Saute until light golden. Add turmeric powder and crushed chilly flakes. Mix well. Add plantain pieces, salt and 1/4 cup crushed prawns. Mix well. Add 1/4 cup water and cook covered stirring once or twice in between until plantain pieces are done. Open the lid and add remaining dried shrimp. Mix well. Cook for a few minutes. Add extra coconut oil, if required. Switch off. Serve with rice and other side-dishes.
Jalapeno – 1 tbsp, fiely chopped or 1 green chilly, minced
Parsley / cilantro / basil – 2 – 3 tbsp, chopped
Lemon juice – 2 – 3 tsp or to taste
Extra virgin olive oil – 1 tbsp
Salt and pepper – 1 – 2 pinch
1. Cook corn in a large pot of salted boiling water for about 2 minutes. Drain, rinse in cold water. Cut kernels from cobs. Place kernels in a large bowl. (If you are using frozen corn – Boil water in a small saucepan. Add corn and cook for 2 minutes. Drain well. Set aside until warm.)
2. In a large bowl, add corn and all ingredients numbered 2. Toss well. Let rest for 1 hr before serving. Serve with grilled fish/chicken etc.
1. Basmati rice – 1 cup, (Cook basmati rice adding enough salt. Set aside to cool down.)
2. Oil / butter – 2 – 3 tsp + 1 tbsp
3. Eggs – 3, beaten with a pinch of salt and pepper
4. Onion – 1/3 cup, finely chopped
Green chilly – 1, finely chopped
Ginger-garlic paste – 1.5 tsp
5. Soy sauce – 1 tsp
Vinegar – 1/2 tsp
Green chutney – 2 – 3 tsp (Grind 2 – 3 tbsp mint leaves and cilantro adding 1 chopped green chilly and 1 tsp lemon juice)
Chilly powder – 1/2 tsp
Garam masala powder – 1/4 tsp
6. Onion – 2 – 3 tbsp, finely chopped
Butter – 1 – 2 tsp
Tomato, seeded – 2 – 3 tbsp, finely chopped
Cilantro – 1 – 2 tbsp, chopped
12. Lemon juice – 1 tsp
13. Salt – To taste
1. Heat 2 – 3 tsp oil over medium heat. Add the beaten eggs and scramble well. Transfer to a small bowl. Add a tbsp of butter / oil in the same pan (wipe the pan if you want) and add finely chopped onion, green chilly, ginger-garlic paste and a pinch of salt. Stir-fry until transparent.
2. Add cooked rice, soy sauce, vinegar, green chutney, chilly powder and garam masala powder. Stir-fry for 1 minute over high heat. Add 2 – 3 tbsp finely chopped onion, 1 – 2 tsp butter, tomato and cilantro. Stir-fry for 1 – 2 minutes. Add a tsp of lemon juice and toss well. Yummy street style fried rice is ready to be served.
1. Ziti pasta / penne pasta / rigatoni pasta – 1 lb (Around 4 cups)
2. Olive oil – 1 tbsp
3. Onion – 1 cup, chopped
Garlic – 4 large, chopped
4. Ground beef – 1 lb
5. Salt and pepper – To taste
6. Marinara sauce / tomato puree – 2.5 cup (You can replace it with 2.5 cup tomato puree + 1/4 tsp Italian seasoning)
7. Baby spinach – 2 cups
Fresh / frozen green peas – 1/2 cup
Basil leaves – 4 – 5, torn (optional)
8. Boiled eggs – 2, chopped
9. Shredded mozzarella cheese – Around 2 cups
Parmesan cheese – 1/2 cup, grated
Boiled eggs – 1- 2, cut into rounds
1. Heat olive oil in a pan over medium heat. Add onion, garlic and cook for a dew minutes. Add ground beef and break it well using a spatula. Cook for 4 – 5 minutes until the beef is no longer pink. Season with salt and pepper. Add marinara sauce. Mix well and simmer for 8 – 12 minutes. If the sauce looks very thick, add 1/3 cup water. Add spinach and basil leaves. Cook for 1 – 2 minutes until spinach leaves wilt. Check for salt and pepper.
2. Meanwhile cook pasta according to package directions until al dente (do not over cook). Drain well. Transfer it back to the pot. Add chopped eggs, prepared meat sauce, handful of mozzarella cheese and 2 – 3 tbsp parmesan cheese. Mix well.
3. Arrange 1 large or 2 medium baking dishes. Pour 1/3 cup of the prepared meat sauce over the bottom. Top it with half of the pasta mixture. Sprinkle 2 tbsp parmesan cheese and 1/2 cup mozzarella cheese. Pour any remaining sauce on top.
4. Preheat oven at 350 F. Bake for 18 – 20 minutes. Serve hot. Sprinkle some parmesan cheese while serving.
5. This delicious Baked Ziti can also be frozen for later use!
Freeze it prior to baking (that is before step 4). Make sure you cover it tightly with cling wrap and then with aluminium foil. Thaw it in the fridge for 24 – 36 hours before baking and then bake it at 350 F for 18 – 20 minutes.
1. Combine all the ingredients numbered 1. Taste-check for salt. Add chicken pieces and mix well. Keep in the refrigerator for at least 2 hours or overnight. Take it out of the refrigerator half hour before baking.
2. Add beaten egg, a pinch of salt, 1 tbsp oil and 1 tbsp corn flour to the marinated chicken. Mix well.
3. Arrange chicken pieces in a baking sheet lined with aluminium foil (grease it) or parchment paper.
4. Preheat oven at 450 F. Bake for about 10 minutes. Take it out. Flip the chicken pieces. Brush with little oil. Continue to bake for 6 – 8 minutes or until done (or you can switch to broil mode and broil for 4 – 6 minutes).
5. Heat 1.5 tbsp oil in a pan over medium heat. Splutter cumin seeds and add ginger, garlic, green chilies and curry leaves. Cook for 1 – 1.5 minutes. Bring down the heat to low. Add cumin powder and kashmiri chilly powder. Cook for 30 seconds or until their raw smell disappears. Add chilly garlic sauce and cook for a few seconds. Add 1/4 cup water, a pinch of salt (if needed) and mix well. Cook for a seconds and add the fried chicken pieces. Mix well. Cook for a minute. Switch off. Sprinkle chopped cilantro and serve immediately with onion rings and lemon wedges. We had it with street style egg fried rice. Enjoy!!