COCOMELON JUICE

Watermelon is not only delicious, but tremendously healthy, as well. watermelon is 92% water, so they have very little nutritional value. Watermelons are an excellent source of several vitamins: vitamin A, vitamin C,. Tthis is one of my favorite bits of summer refreshment.
Coconuts are one of the most nutritious of all fruits
Fresh coconut juice is one of the highest sources of electrolytes known
Other health benefits of coconuts and coconut oil include:
Help you lose weight, or maintain your already good weight
Reduce the risk of heart disease
Lowers cholesterol ,Improve conditions in those with diabetes


I wondered how it would taste if I mixed watermelon juice ,lime juice and coconut water, but I thought let me give a try And the result was a refreshment drink which tasted wonderful.

Ingredients
1/2 watermelon (seedless)
juice of one lemon
1 generous water of coconut
Sugar to taste
ice cubes, to serve

Procedure
Scoop out the watermelon flesh and dice (you may want to reserve a few slices for garnish).
Put the watermelon in the blender. Puree.
Strain the puree.
Pour back the strained watermelon juice into the blender, add the lemon juice, coconut water and sugar . Pulse a few times to mix
Put ice cubes into glasses and pour in the mixed drink Or Refrigerate or place in a cool place for about half an hour before serving

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Omelette Burger

Omelette Burger - This is a delicious high protein burger . This can be enjoyed them as breakfast or take them out in your picnic basket.

Ingredients
Eggs 2
Salt To taste
Black Pepper powder To taste
Butter 1/2 tsp
Burger buns 2
Tomato ketchup 1 tbsp
Mayonnaise 1 tbsp
Salad leaves
1. Beat the eggs properly and mix in salt and pepper and whisk well
2. Meanwhile, heat butter in a pan, add egg and make burger sized omlette .
3. now cook to make an omelette.
4. cut burger bread into half
5. now take a pan and put some butter and fry the bread on it.
6. Apply ketchup on one part of the burger bread
7. And the mayonnaise on the base of the bread
8. Now place the omlette on the base bread and top it with other on it
9. now place some salad leaves on it .
10. Serve with tomato ketchup.

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Jantikalu or Sev

Jantikalu or Sev is a classic traditional savory snack prepared especially during festivals.A favorite recipe among many homes and students,which can be had as tea time snack .Sev can alo be used as topping for chaat items,garnishing curd,little effort goes in pressing the sev but it very easily done and very less ingredients go in making of it .The deep frying of sev has to be done on medium flame to ensure crispness in cooking. There are many variations in preparing it but this is the easiest one,so here goes the recipe of crunchy janthikalu or sev given by mom....

Ingredients:
1 cup besan ,senaga pindi
1 tbsp ajwain/vaamu
1 tsp red chilli pwd
salt to taste
oil for deep frying

Mix the besan or bengal gram flourajwain seeds,red chilly powder,salt well
Add water slowly till you get a soft dough.
Heat a kadai and put enough oil in it for deep frying.
Fill this dough into the press and press it out once the oil is hot by reducing the flame as you press the dought into the kadai u can see bubbles forming in it which geventually reduce after while and the u can turn the jantikalu .Fry them till they are golden colour and crisp.
Cook on both sides and drain to a kitchen towel.
Crush gently with hands before storing.
Cool completely before storing in an air tight or metallic container.

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Kajjikalu

Kajjikalu is one of my favourite sweet .It Kajjikayalu can be eaten anytime of the day and makes a great tea time snack or an after lunch/dinner dessert . mom really make delicious kajjikalu , I really don’t have a sweet tooth but when it comes to kajjikalu I really have one , the outer layer of it is very crispy and the inner is filled with a sweet filling and as u bite u can feel the relishing taste which satisfy ur taste buds and still making u long for more.The outer layer is made with All purpose flour or Maida and is stuffed with different fillings.

Ingredients
for the layer:
500 gms maida (all-purpose flour)
enough water to knead the maida
salt to taste
oil for deep frying

For the filling:
dry coconut /fresh coconut finely grated
putnala pappu/roasted chick peas
1 cup sugar you can increase as per ur taste
1 tsp cardamom powder

1.Mix the maida with salt, 2-3 tbsps ghee and enough water to make a pliable dough, not too soft.. Keep aside covered for half an hour.
2.Meanwhile grind the ptnallu papu sugar and coconut if dry coarsely.
3.Then mix all the ingredients and add cardmom powder and mix well.
4.Divide the dough and shape into small balls .
5.Now, roll each ball with the rolling pin into a thin puri.
Kajjikayalu are normally made in half moon shapes. different shape moulds are available these days so we can also make in those molds available.
6.Now place the rolled puri on the mould .
7.Spread a tablespoon of the filling on one half of the rolled out dough.
8.Wet your finger and run it along the edges of the spread out dough with water and fold over to the opposite end, enclosing the stuffing to form a semi-circle shaped kajjikaya.
9.Press the ends firmly so that the filling doesnt come out during the deep frying process.
10.Heat enough oil in a wide pan vessel to deep fry the stuffed kajjikayalu.
11.Drop 3-4 kajjikayalu into the oil slowly
12.And deep fry them till golden brown, on medium flame turning them carefully to the either other side so that it cooks on all sides.
Once they are done drain them on to a tissue paper to remove excess oil.
Cool and store in air tight containers. Kajjikayalu remain fresh for atleast a week and can be stored for 3-4 weeks.

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chapathi papad churma

It has been raining on and off since last week and today it was all cloudy. Though it didn't rain heavily, we had a few drizzles. This is the climate that makes us to feel like having some
Chat pata. And as I was expecting my Dh to return early from his session bit early ,so I wanted to make something new and delicious Since it was evening, I was not in the mood for snacks which consume my time as I don’t want to miss the view of the clouds and the pleasant weather.
So I quickly moved into the kitchen to check what was at handy and I found out some leftover chapathi from the lunch and just then mom called up and in between the conversation she told me a sweet dish which can be made by the left over chapathi or roti , as I was in no mood to make any sweet , I decide to make some hot out of it so used part of mom recipe and also the papdi chat recipe which I had the other day and atlast I had a wonderful outcome ,rather I would say a healthy snack whick can made very easily and also relishes the taste buds

So here it goes

Ingredients

4 Chapathi Or Rotis (preferably leftovers)
5 or 6 Papads -
2-3 green chilies
1 big onion-finely chopped
1 tsp lemon juice
1 tsp chat masala
1 tsp red chili powder(optional)
1/2 tsp turmeric powder
2 tablespoons oil
1/2 tsp mustard seeds
1/2 tsp jeera
pepper powder
Coriander finely chopped
Salt to taste

Directions
1. Heat a tava and slightly heat the chapathi till the become hard
2. Allow them to cool and then grind them coarsely ( be careful while grinding
as they should not be powdered they have to be just crushed to pieces)
3. Take the papads. And roast them on either side without any oil
4. Take them out and crush them (after 5 mints time) into tiny pieces.
5. In a bowl add the crunched grinded chapath, crushed papad ,salt, chat
masala , coriander powder ,pepper powder and mix them well with all the
ingredients.
6. Take oil in a frying pan and splutter some mustard seeds along with jeera.
7. Add green chilies and fry them well. ( skip these if u don’t like spicy)
8. Put onions in it and sauté them for a second.
9. Put the crushed chapathi and the remaining spices.
10. Fry for a 2-3 seconds maximum m.
11. Then sprinkle the lemon juice and toss them well
12. Garnish with coriander leaves.
13. Serve hot with sev or chopped onions

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Chicken Kurma

This Chicken Curry Recipe main dish is one of my Dh favorites.

yesterday when I was discussing with my husband the menu for dussehra he was like a big no to non veg .Me being a pure veg he wanted both of us to dine on the festival day with the same menu.

As its been many days I have really cooked chicken for him .So I wanted to make something delcious for him so I was not sure until the festival day what would be the menu .And finally I decided to make his favourite Chicken Kurma which he liked a lot.
This recipe has a long flavor of the masals going into it but atlast extract more flavors from the main ingredients itself.
It turned to be a delicately flavored dish.The smell of the dish sometimes tempts me also :) so this time I came with the a veg recipe but the same chicken kurma style which can satisfy my taste buds.
Lets not talk about veg here so lets get back to nonveg and todays dish CHICKEN KURMA

So here we go……
Ingredients
500gms Chicken (sliced into 8 medium sized pieces)
3 Chopped onions
2tsp Red chilli powder
1tsp Turmeric powder
2 tsp garam masala
1 tbsp chicken masala
2 Chopped tomatoes
4 tsp ginger garlicpaste
2 tsp Lemon juice
2tbs Oil
2 cups Water
Salt to taste
Finely chopped coriander leaves for garnishing

For the Paste
2tsp Poppy seeds (khus khus) soaked in water
1 tsp seasem seeds roasted
1tsp Coriander seeds

Kada Masala
1tsp Cumin seeds
1" piece Cinnamon
2 Cloves
2 Green cardamoms
1 black cardmom

Directions

First clean the chicken and wash it well and drain the water comepletely.
Take wide mothed bowl and add the chicken in it
Now add half of all the powders into the chicken
First chillipowder , turmeric powder,garam masala ginger garlic paste , chicken masala.
Mix the chicken well with all the masalas .
At this stage ½ tsp oil can be added if u feel it is to dry. And marinate for a minimum of 30 minutes.( the more u marinate the better)



1. Heat some oil and roast all the ingredients under the kada masala and fry them
2. Add half the onions and fry till they become transculent then put a pinch of redchilli powder and mix well .
3. Add in the tomatoes and cook till they are fried and get cooked .
4. Remove from the stove and allow to cool and grind to a paste along with ginger and garlic. Keep aside.
5. Heat 2tbs oil in a heavy bottom pan and fry onions till golden brown , then add little turmeric .
6. Add ginger garlic paste and sute them well.
7. Now add the marinated chicken and fry them well not for too long.
8. when u can see the outer layer getting fried add the rest chilli powder and garam masalas and saute them for a while.
9. Now add the ground paste and mix well and keep cooking for a while .
10. when the gravy starts leaving the sides add the salt.
11. Add little water by checking the consistency .
12. Reduce the heat and mix thoroughly and cover. Let it simmer until the chicken is cooked through and the sauce thickens.
13. when the chicken is fully tender add the chicken masala and the garam masala and the coriander leaves.
14. At this stage if u want u can add lemon juice.


Can be seved with rice, roti, puri

To check how I served it and the menu for the festival is

Note : best resut if used fresh homemade ground masalas

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Happy Dussehra

Wish You All A Happy Dussehra
Feasting is an important feature of Dussehra (Vijayadashami) celebrations.
Dussehra is also known as Vijaya Dasami, because of the victory of Ram over Ravana.
Dussehra festival marks the end of the nine days of Navratri. Dusshera Vijayadashmi festival marks victory of Truth


Dussehra is also known as Vijaya Dasami, because of the victory of Ram over Ravana .
Vijayadashami is a festival celebrated in varying forms across India, It is also called Dasara, Dashahara,Dussehra . Navaratri and Durgotsav ...


I remember my child hood days the way we used to celebrate . we used to loof forward for this festival as it was one of the biggest festival in my family and we used to get new clothes lot of sweets and my mom used to prepare variety of dishes
Sometime we used to go to our grannys place where we had lot of fun with our cousins
Some or other entertainment is held during the nine days preceding Dussehra and we also got to play batukama with many women singing songs around the batukama but being far away from home miss all those things . On the tenth day (Dussehra or Vijay Dasami), larger idols es of Ravana, and brother Kumbhakarna are set to fire.

Feasting is an important feature of Dussehra (Vijayadashami) celebrations.
So here goes the traditional thali which I made

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Dear Friends,

Firstly sincere apologies for dissapearing off the blog world for so long !!
I have to excuse myself for long as things just got way out of hand but I never thought of taking such a long leave of absence then many things have poped up and all of a sudden started my career and finally settled down with everything so now i want to be back to blogging.

Thanks & looking forward to be on the track

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Spinach Dal or Palakura Pappu or Dal Palak

Dal Palak or Spinach Dal is a healthy mixed recipe of two very nutritious ingredients. Basically I am very fond of both Palak and Dal and so the combination of these two favourites result in a very delicious pot pouri.Normal it can be prepared in different ways but the one that I tired out today is the one which is normal made during celebrations back home ,this one is a must in menu.
This recipe is made with all fresh ingredients which come together in a fragrant ghee tadka

Ingredients:

1/2 cup Toor dal
1/3 cup chana dal
1 bunch fresh spinach -washed-chopped roughly
1 tbsp- garlic finely chopped
1 small onion-finely sliced
5-6 green chillies finely chopped
Salt to taste

For tempering
1/2 tbsp cumin seeds (jeera)
1/4 tsp turmeric
2 tbsp ghee (or oil)
Few curry leaves

• Wash and soak the dals for 10 minutes.
• Boil some water in a pan. Add the spinach leaves and the sodium bi carbonate and wash leaves for a minute
• Drain the leaves keep aside.
• In a pressure cooker, add 1 1/2 to 2 cups of water and now add the following ingredients one by one dal, spinach, onions,Green chilies and add the spinach and add half of the garlic and little oil and pressure cook up to 3 whistles.
If cooking over stove top, cook till the dal is almost cooked.
• For tempering heat a kadai and pour in ghee and add cumin seeds when they splutter add the remaining garlic , fry them for a second
• Now add the curry leaves and turmeric
• Add this to the pressure cooked dal.
• Cook on slow to medium flame for 8-10 Mt's without lid or till you get the consistency of your choice
Serve with rice or roti

ADV :The nutrients in palak contains vitamin A and it helps with conditions in which inflammation plays a role. For example, asthma, osteoarthritis, and rheumatoid arthritis are all conditions that involve inflammation.

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Brinjal fry or Vankaya Veppudu

I love brinjal in every form whether it is purple or, green ones but something which I am very crazy about is the long ones. Whenever I go to the market I make sure to pick all types of brinjals.The recipe is quite simple, but it gives a remarkable taste, which I simply adore the flavor when brinjal, onion, chillies and oil combined together. This dish will almost melt in our mouth. And especially this dish when made my mom has mouth watering taste, mine is not as tasty hers but it a must try too…

Brinjal-sliced length wise
Onion chopped -1
Ginger garlic paste -1 tsp
Green chilies -4 or 5
Turmeric Powder – 1/4 tsp
Chily powder -1/2 tsp (according to your taste)
Coriander powder 1tsp
Curry Leaves -a few
Coriander (cilantro)-2 stems
Salt – to taste
Jeera 1tsp
Rai or mustard seeds 1 tsp
Oil – as needed

• Heat a thick bottomed pan, kadai or wok with a tight fitting lid.
• Drop the oil and add mustard seeds and cumin seeds and allow them to splutter
• Once the spluttering stops add the green chilies and onions and cook till they are translucent
• Now add the ginger garlic’ paste and fry till the raw smell evaporates
• Now add in curry leaves and turmeric powder and sauté for few minutes
• Now gently place the drained brinjal slices and let them fry for few minutes and then later turn them over and keep doing this occasionally till they get fried and cooked
• Once the skin turns darker and they get cooked add the red chilly powder, coriander powder and salt.
• Simmer them and cook few minutes
• Garnish with cilantro (coriander) leaves

Serve with hot rice or chapattis

.

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Raw Banana Vada

I am not a big fan o f Raw bananas but one day i ended up having more than 6 banana in the fridge and didnt knew how to complete them that is when i tried experimenting
inorder to finish them which
This is a very tasty and filling snack.
Can be taken as evening snack along with coffee or tea.
Can also be taken as starters in the parties


4 bananas
2 tbsp all purpose flour
2 green chillies sliced.
1 tspn besan/chanaga pindi/chick pea flour.
1/2 tspn cumin seeds/ jeera/jeelakara.
1 tsp coriander powder
Salt and turmeric as required
Few curry leaves
Onion - medium size - 1
Ginger garlic paste - 2tbls
Curry leaves - 1 sprig
Corriander leaves - small bunch
Mint leaves - 20 leaves

1 cup oil


Instructions:
1.Cut the raw banana into two, put in a bowl containing water and boil till it is done.
Then peel it and mash it thouroughly.

2. then add the sliced onion,sliced green chilli,besan,cumin seeds,
3. Now add the chopped coriander leaves, mint and curry leaves and mix all the ingredients well . If u feel the consistency is dry add little water to make the batter perfect to make the wadas.
5.now addd the salt, turmeric, corriander powder except oil and mix well.
6. Heat oil in pan , shape the dough in the form of cutlets and deep fry them till golden brown.
Serve hot with tomato ketchup or any chutney.

Note: you can serve with sambar like chips. It tastes good.

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Samosa Ragada

Whenever i go out i usually prefer eating chat as it really tastes good and especially when it is a rainy season having chat is a unique experience , but this time i wanted to try this at home as well and it tasted much more better than the chats served in bangalore. Though I had eaten it many times at roadside vendors, I had never attempted to prepare it at home until I came here. Since I dont like the chat served in bangalore so i thought of making it by myself . It was on one such rainy day that I made decided to make samosa chaat. I had Chickpeas, hence the twist in the tale is i didnt have samosas so i ended up using the ready made ones ,Chaat of any form amuses me a lot .My mouth is already watering while writing the recipe


here is what u need for ragada


1 cup Chickpea (Soaked overnight and pressure cooked until soft)
1 1/2 tsp roasted Cumin and Coriander powder
1/4 tsp Turmeric powder
1/2 tsp chilli powder
1 tsp chat masala
Salt to taste
1/2 tsp Oil


Home made or readymade samosa(2)
Onions - finely chopped(2)
Yoghurt/curd- fine paste, but not too thin.
Imli sauce or normal tomato sauce

Green coriander leaves, chopped finely.



Take a tawa or flat bottomed pan and heat oil in it.
now put half the onions and fry them
now smash the samosa and add the chickpeas to it and mix both of them together no add the turmeric, chilli,corriander,chatmasala and stir well by adding little water,
Add salt,,coriander leaves and allow it to boil till the gravy is semi-thick and then take it out in a bowl and keep aside.

In a bowl, take the samosa and peas mixture then add remaining onion pieces. Add the fine paste of curd or yoghurt and mix. Add Imli / tomato sauce. Garnish with green coriander leaves and sev .

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Pudina pakoda:

Ingredients: Pudina -1 bunch, gram flour-1 cup, onion-1 (chopped), green chilies -4 to5 (chopped), aloo-1 (boiled and mashed), chilipowder-1 teaspoon, coriander leaves - chopped, oil-for frying, salt to taste, garammasala-1 teaspoon.

Method: Separate the leaves of pudina and wash. Mash boiled Aloo. Fry Gram Flour for few seconds or just warm it. Later take a bowl, pour this flour, add pudina leaves, mashed Aloo, green chilies, salt, chili powder, garam masala, 2 table spoons of hot oil, water, onion, and mix well to the consistency of chappati atta. Heat oil in a kadai, make balls of this atta, deep fry in oil until golden brown. Serve it hot with chutney/ tomato sauce.

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METHI CHICKEN OR MURG METHI

This Saturday I was having plenty of time as my dh is off to work because of his project go- live and past from week he was under full pressure , so I planned to make some thing special inorder to surprise him and make him free from tensions( because my DH always says to win a mans heart is thru his stomach and especially when he is overloaded with work.) So I have planned to cook some chicken.
When I went to buy chicken I came across fresh methi leaves and I couldn’t resist myself from buying them as these days I I am more inclined to implement ayurveda techniques in my cooking .

Fenugreek is a very common herb used in most Indian cuisines. These herb has many health benefits.the seeds of this fenugreek are also used for several ayurveda and medicinal purposes like lowering cholestral and mouth ulcers.

Methi leaves enhances the chicken flavour,when cooked together gives a enhancing taste the dish a very Methi chicken is also very popular by name murgh methi in Hyderabad. It is important to pick just the leaves and discard all the stems for this dish.

•INGREDIENTS:
Chicken, ½ kg.
fresh Methi (fenugreek) leaves, 2 bunches.
2 large onions
2 tomatoes
Ginger-garlic paste, 1-2 teaspoon.
Cumin seeds, 1 teaspoon.
Chili powder, 2 teaspoon.
Coriander powder, 2 teaspoons.
Garammasala powder 1 tea spoon

Green chilies 5
.Coriander leaves
Salt as per taste.
3 whole (broken) green cardamom pods
2 cinnamon sticks of about 5 cm
3 cloves

preparation :
Remove skin and wash chicken well . Marinate with turmeric, red chili powder , ginger garlic paste , garam masala .coriander powder and set aside for 15 minutes.

Grind cardamom, cinnamon and cloves to a fine powder.

Wash the methi leaves and chop them well .

Take a pan , heat little oil and now add the methi leaves and fry them till the raw smell .
Allow it to cool and now grind the methi leaves along with the spices powder and the chopped tomatoes.
In a wide-based pan, heat the oil and sauté the onions until they brown lightly. add the green chillies and saute them well.
Now add the ginger, garlic and turmeric. Stir and cook on a medium-high heat and fry till raw smell leaves.
Add the mariented chicken pieces. Stir them around until they turn golden brown. Now add little chili powder at this stage if u like make the dish bit spicy.
Now add the grounded paste of methi and mix it well so that it coats all the chicken well and cook it till it gives the methi flavour
Now add 1 cup of water and salt as per taste and cook under closed under medium flame for 12-15 minutes or until the chicken is well cooked.
Allow it to fry with occasional stirring till the oil starts separating.now add the coriander leaves and allow it to cook for few more minutes.
Turn off the stove and serve hot with plain rice , variety of rice or rotis.

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PEPPER RASAM OR MIRYALA CHARU

Charu is nothing but plain Rasam .Rasam can be made of different ways and different types. Today i planned to make pepper rasam .
Peppers are the native of India and it is know as the king of spices.
The medicinal value of black pepper is well known.Freshly ground pepper is more aromatic than packaged powders.It is very good for digestion and also to relive from cold.
Pepper rasam is very effective in clearing up nose and throat when you are caught up with cold . Hot pepper with pungent ginger garlic is a great combination for this spicy rasam.

Ingredients

2tsp of black pepper powder ( freshly made)
1 tsp of coriander powder
1tsp of oil
3 green chillies
1 tsp jeera
1 tsp of gingergarlic paste
1 tsp of mustard seeds
curry leaves
coriander leaves
2 dried red chillies
1/2 tsp turmeric powder
salt to taste
2 cups of dilluted tamarind juice

In a small frying pan add oil and fry the seasoning mixture, allow jeera and mustard seeds to crackle, add red chilies and fry till they darken in color.add ginger garlic paste and saute well. Add the curry leaves and ground pepper powder along with turmeric and coriander powder. Fry them on low flame until it gives out nice flavour.Add the tamarind juice and bring to boil. Adjust the taste, by adding salt by ocassionally stiring it. Garnish with coriander leaves and turn of the heat.

Serve hot with rice,

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GOBHI MUSSALAM( CAULIFLOWER MUSALLAM)

I had this cauliflower sitting for a week in the veggies box . Many recipes came to my mind but was not ready to make the usual ones so wanted to try out something different this time with the cauliflower. At last I made up my mind to do Gobhi Mussalam but by adding little masalas and methi leaves to enhance the flavour and taste which will go well with the plain rice and thus I ended up making this dsh
ingredients

1 medium Cauliflower
Ghee for frying
1 Tsp Cumin Seeds
2 to 3 Tbsp Ginger garlic Paste
3 Green Chillies, sliced
1 onion sliced
2 Tsp Red Chilli Powder( as per taste)
2 Tsp Cumin Powder
1 tsp coriander powder
2 Tbsp Garam Masala
½ cup beaten Curd
3 Tsp dried Fenugreek Leaves (Methi)
½ cup Water
curry leaves
Salt to taste


Garnish
Chopped Coriander Leaves
preparation :

Break cauliflower in small florets run through water several times and drain them
deep fry in hot ghee. Drain well and set aside.

For making the gravy,

Heat 2 Tbsp oil and add cumin seeds , mustard seeds and Allow them to crackle, then add ginger paste, green chillies, onions , curry leaves and fry them well
Add the kasoori methi leaves and fry them well
Now add , , turmeric powder , cumin powder, half the garam masala and saute well .
Now add the fried cauliflower and saute them
Now add the red chilli powder, coriander powder, and salt and mix well.
Allow them to get cooked till the flavour of masalas goes into the cauliflower
Now add the beaten curd and mix well.
Add a little water and let the gravy simmer well. serve hot garnished with coriander leaves

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RUMALI ROTI

Ingredients

Wheat Flour (Atta) - 1 cup
White flour (Maida) - 1 1/2 cup
Baking powder - 1/2 teaspoon
milk -1/4 cup(optional to make a soft dough)
Salt to taste
Oil - 2 tablespoon
luke warm Water - As required

preparation

Mix wheat flour, maida, salt and baking powder and sieve them together.
Pour oil in the flour ,milk and add water bit by bit and make a smooth dough and keep aside covered with moist muslin cloth for 30 minutes or more .
Now make small balls of the dough and roll like a very thin chapati using little dry flour .(Whatever practically can be achieved)
Heat an inverted tawa and place the rumali roti carefully over it and cook till done.
serve rumali roti with any gravy

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PANEER MASALA

Paneer Masala,is one of the most popular main course in north Indian cooking.paneer is cooked in tomato sauce by adding spices to enhance the taste and the flavoured with ground spices to make it more enriched



250 gms paneer – diced into cubes
2 big onions chopped finely
4- chillies split into two
1 tbsp ginger-garlic paste
1 tsp red chilli pwd
3 big ripe tomatoes(,de-skin and puree)
3 tbsps cashewnut paste
2 tspss groundnut paste
½ tsp coriander pwd
turmeric pwd
1/2 tsp kasuri methi (dry fenugreek leaves)
garam masala pwd
salt to taste
2 tbsps fresh cream(optional)
Whole spices
Cardmom,cloves,cinnamon

preparation

First saute the paneer in ghee till golden brown, remove them and add a cup of hot boiling water to the fried paneer and let them sit in it for 2mts,then drain the water and keep them aside
Heat 2 tbsp of oil in a pan, add the green chillies and the whole spices and fry them till the flavour goes into the oil and chillies
Now add onion and sauté till brown. Add ginger-garlic paste. Saute for 2 minutes. Add chilli pwd and combine,followed by the cashew and ground nut paste and fry till the raw smell goes.
Add kasuri methi,coriander,haldi,chili powder ,garam masala and sauté for a minute
now add the tomato puree,Stir and let it simmer for 4-5 mts,or till u can see the oil floating.
Add little water and allow it to cook
Add the paneer and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat till you get the desired curry consistency .
Remove from fire,
Fresh creamc an be added additionally if required
Garnish with coriander leaves. Before serving .
Serve hot with rotis or with plain rice or any rice variety

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SHAHI BIRYANI

Shahi Biryani is a very popular Indian dish. It is a delicious main dish from Mughlai Cuisine. Shahi Biryani goes well with any korma, but it can also be eaten with any starters .



Ingredients:
Peas: 1 /2cup
Onion: 2 chopped finely
Chillies -6
Carrot and potato diced 1 cup
Basmathi Rice: 2 cup
Ghee/Clarified Butter: 2-3 tbsp +/-
Coriander Leaves
Pudina leaves
Tomatoe puree 1- cup
curd-1/2 cup
chilli powder.
Turmeric
Dhaniya powder
Fried onions
Salt
Kesar( put kesar in 2 tsp of milk)(optional)


Whole Spices:
Cinnamon
Cloves
Cardamom
Shah Jeera
Bayleaf
Biryani leaf
cumin
Peppercorns(optional)

to ground spices
Cinnamon
Cloves
Cardamom
Shah Jeera
Ginger 1 inch
Garlic 5-6 pods

Preparation:

Wash the rice and let them soak in water for 30 minutes and then drain and keep aside
Chop the vegetables
Grind all the ground spices to a fine paste.
clean rice and cook it -half or three-fourth cook –(parboil)by adding little salt.
Boil all the vegetables, drain them and keep aside

Heat oil in a deep bottom non stick pan and add the whole spices and saute for a minute
Now add the green chilllies split into two , and pudina leaves
Now add the onions and fry them till they reach brown and crisp.
Now add the ground paste and fry it well
Now add the coriander powder and all other masalas at this stage
Now add puree of tomatoes and Cook till oil separates.
Add pulav masala (optional)
Add ½ cup curd and allow it to cook well tilll the raw smell goes
Now add the cooked vegetables and cook till the flavour goes into them
Add required amount of salt and little coriander leaves
Take a separate utensil, put ghee and 1 tbsp of oil, half quantity of semi-cooked rice, half quantity of fried onions.
Put the cooked vegetable mixture on top of it and then cover it with the remaining semi-cooked rice.
pour 1 tsp ghee and the kesar milk
Garnish with coriander leaves and rest of the fried onions.
Tightly cover the utensil and cook for another 10 -15 minutes. On low flame
Serve hot with ,lemon , salad or papad

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