Mixed Nuts Mittai/Chikkis

Ingredients

Unsalted and roasted Mixed Nuts (almonds, cashew nuts, pistachios, peanuts): 2 ½ cups

Jaggery grated: 1 ¾ cups

Water: ½ cup

Method Of Preparation

After roasting, remove the skin of peanuts and pistachios by rubbing with palms

Crush the nuts with a mortar lightly (don’t make it too small pieces)

In a pan add jaggery and water and heat it.

When jaggery melts switch off the flame and strain to remove the impurities.

Again keep the melted and strained jaggery on stove.

Let it boil and when it reaches the consistency (to check the consistency drop the jaggery mix to cold water and if it don’t spread then it is the consistency) add the nuts to it and stir and switch off the flame.

Soon transfer it to a greased plate/tray and spread it flat and make cut out lines so that it would be easy to cut after cooling.

Served when cooled completely.

Vegetable Salad

Ingredients

Lettuce: 3 leaves

Red Radish: 2

Carrot: 1

Cucumber: 1

Red Cabbage: 1 small piece

Cherry tomato (small tomato): 4

Red Capsicum: 1

Lime juice: 3tbsp

Salt: needed

Method Of Preparation

Wash and Drain the vegetables.

Chop the vegetables finely.

Transfer to a bowl and add lime juice and sprinkle salt.

Ready to serve.

Note: you can add any vegetables of your choice. Can add onion and green chilli too

Squid Tikka Wrap

Ingredients

Layered Chappathi: 6

Squid Tikka Masala: needed

Onion: 1 small

Tomato: 1small

Green Chilli: 2

Capsicum: 1 small

Tahini Sauce: needed

Thick Maida Paste: for sealing (2tbsp maida+5tbsp water)

Oil: for shallow frying

Method Of Preparation

Chop finely onion, green chilli, tomato and capsicum. Combine it with hand and keep aside.

Make the maida paste and keep aside.

Take the chappathi 

and spread tahini sauce on it.

Then add the squid tikka masala length wise. (if the squid pieces are big you can chop to small pieces)

Then add the onion tomato mix length wise.

Fold lengthwise from one end to the other.

Seal the edges with the thick maida paste.

Heat a wide non stick pan, add little oil to it (don’t add too much oil), then shallow fry the wrap in low flame by flipping around all sides till the outer becomes reddish brown and crispy.

Take out when done and serve hot.

Note: Once it is well heated put in very low flame, so that you will get it crispy. It takes around 20-25 minutes to get it done.

Orange Juice

Ingredients

Orange: 8

Lemon juice: ¼ cup

Sugar: needed (as per the sweetness of orange)

Chilled Water: 2 cups

Method Of Preparation

Peel the orange and remove the seeds.

In a blender add orange, lemon juice, water and sugar

Blend well. Serve chilled.

Note: if the orange is sour enough you can avoid the addition of lemon juice. Blend well so no need to strain the juice and will not lose the fiber content in the orange.

Spicy BBQ Grill Chicken

Ingredients

Chicken: 1000gms

Shan BBQ powder: 3tbsp

Lemon juice: 1tbsp

Method Of Preparation

Wash and cut the chicken into two pieces with skin. (You can marinate the whole chicken too)

In a bowl add BBQ powder and lemon juice.

Marinate the chicken with the above mix. Keep for 3 hours.

Preheat the oven and grill the chicken for about 40-45 minutes or till done.

Serve hot with Roti, chappathi……

Kiwi Juice

Ingredients

Kiwi: 10

Sugar: ¾ cup

Chilled water: 7-8 cups

Method of Preparation

Peel the kiwi and put it into the blender.

Add in sugar and water and blend.

Note: I blended the kiwi with seed. It is time consuming to deseed it. It is really healthy and refreshing juice. You can deseed if necessary. You can increase the consistency of water according to your taste.

Egg Stuffed Bread Balls

Ingredients

Bread: 12

Hard Boiled Eggs: 4

Onion: 1 big

Green Chilli: 2

Turmeric powder: a pinch

Boiled and mashed potato: 1

Capsicum: 1 small

Salt: needed

Oil: for deep frying + 3tbsp for sautéing

Method Of Preparation

Heat oil in a pan and add finely chopped onion and salt, when it becomes translucent add green chilli and turmeric powder.

Sauté for a minute and add mashed potato and finely chopped capsicum.

Stir for 2 minutes till it gets well mixed.

Switch off the flame and let it cool.

Cut each hard-boiled egg into three pieces.

Take little water in a flat bowl.

Dip the bread piece in water and place the bread flat on the palm and squeeze the water from it by using both palms. (You can cut the edges of the bread if needed)

Then put one egg piece in the middle of bread and add some potato mix on top of it and roll the bread into a ball gently and carefully.

Heat oil in a pan and deep fry the balls till all sides become reddish brown color.

Note: The oil should not be too hot while placing the bread ball.

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Egg Omelette Curry

Ingredients

Egg: 2

Shallots: 20

Garlic cloves: 5

Ginger: 1” piece

Tomato: 1 small

Coriander powder: 1 ½ tbsp

Chilli powder: 1tbsp

Turmeric Powder: 1tsp

Garam Masala: 1tsp

Coconut Oil: 3tbsp

Salt: needed

Coconut Milk Powder: 4tbsp

Curry leaves: few

Coriander leaves: 1 string

Method of Preparation

Grind coarsely or crush shallots, garlic and ginger.

Heat oil in a pan; add in the above crushed shallots, garlic cloves and ginger.

Sauté to about 4-5 minutes in low flame.

Then add in the coriander powder, chilli powder, turmeric powder and garam masala.

Sauté for a while and add chopped tomato and salt.

When tomato gets cooked add 2 ½ cups water and coconut milk powder.

When it boils lower the flame.

Mean while beat the egg and add a bit salt to it and beat again

Heat a greased non stick pan and add the beaten egg and rotate the pan.

Flip it and take out when the egg is done. Cut the omelette into pieces.

When the curry/gravy becomes slightly thick add the omelet pieces to it.

Let it boil and lower the flame and let it be there for 5 more minutes.

Add in curry leaves and coriander leaves and switch off the flame.

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Watermelon Juice

Ingredients

Watermelon: 1kg

Sugar: 3 tbsp (or as per required)

Rose essence: 1tsp

Method of Preparation

In a blender add peeled and deseeded watermelon, sugar and rose essence.

Blend it for 3 minutes.

Keep chilled and serve chilled.

Chicken Fry With Arabic Spice Mix

Ingredients

Chicken boneless: 600gms

Arabic Spice Mix powder: 2 tbsp

Turmeric Powder: 1tsp

Zatar: 1tsp

Garam Masala: 1tsp

Lemon Juice: 3tbsp

Salt: needed

Oil: Shallow frying

Method of Preparation

Cut the chicken into very small pieces and wash and drain and keep aside.

In a bowl take Arabic spice mix powder, turmeric powder, zatar and garam masala powder, lemon juice and salt.

Mix well with hand and add chicken pieces to it.

Keep marinated to about 1 hour.

Heat oil in a pan and shallow fry the chicken pieces in low flame till it is done on all sides.

Decorate with onion and green chilli and serve.

Bread Fruit/Kadachakka-Chicken Masala

Ingredients

Bread Fruit/ Kadachakka: 1

Chicken: 300gms

Onion: 3

Tomato: 1 big

Garlic paste: 2tbsp

Ginger paste: 1tbsp

Green Chilli: 2

Garam Masala: 1tsp

Coriander powder: 2tbsp

Chilli powder: 1tbsp

Turmeric powder: 1tsp

Curry leaves: few

Coriander leaves: few

Salt: needed

Coconut oil: 4tbsp

Method of Preparation

Cut breadfruit into small pieces. Keep aside.

Cut the chicken pieces, wash and drain and keep aside.

Heat oil in a pan and add chopped onion to it.

When onion becomes slightly reddish brown, add in ginger and garlic paste to it.

Sauté for a while and add chopped tomato to it.

When tomato is done add garam masala, coriander powder, turmeric powder and chilli powder.

Saute for a minute and add the chicken pieces. Add ¼ cup water and salt to it.

Lower the flame, when the chicken is 75% cooked add in the bread fruit pieces and increase the flame for sometime .

When it boils lower the flame again and cook till it is done and gravy is thick.

When cooked and gravy becomes thick add chopped green chilli, curry leaves and coriander leaves.

Switch off the flame and close with a lid.

Serve hot with chappathi, roti…

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Crispy Pakora

Ingredients

Besan/ Gram Flour: ¼ cup

Rice flour:  2 ½ tbsp.

Baking Powder: ¼ tsp

Salt: needed

Turmeric powder: ¼ tsp

Onion: 3

Green chilli: 5

Ginger finely chopped: 2tbsp

Curry leaves finely chopped: 3tbsp

Coriander leaves finely chopped: 3tbsp

Oil: for frying

Method of Preparation

In a bowl add finely chopped onion, green chilli, ginger, curry leaves and coriander leaves.

Add salt to it and mix well with hand,

Then add in baking powder, rice flour and gram flour.

Mix well with hand. Sprinkle little water to it and mix well.

Heat oil in a pan, take tea spoons of batter and drop it into the oil.

Once both sides become reddish brown and crispy take out from oil and drain on a kitchen tissue.

Serve hot with tea.

Note: While making pakoras to get it crispier and tastier, always use only little water and also don’t use more gram flour.

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Mango Apple and Pear Shake

Ingredients

Mango: 1

Pear: 2

Apple: 1

Ripe Plantain/ Banana: 1

Honey: 5tbsp (or as per taste)

Milk: ½ ltr

Method of Preparation

Peel and cut mango, apple, pear and banana into pieces.

Take the blender, add in the above chopped fruits, honey and milk.

Blend well and serve chilled.


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Squid Tikka Masala

Ingredients

Squid/Koonthal: 800gms

Onion: 1+1 (1 for marinating and 1 while frying)

Capsicum: 1+1 (1 for marinating and 1 while frying)

Tomato: 1

Coriander leaves: few

Oil: 4-6tbsp

Marinating masala

Onion: 1 small

Tomato: 1 small

Lemon juice: 3tbsp

Yogurt: 3tbsp

Kashmiri Chilli powder: 2tbsp

Garam Masala: 1tsp

Cardamom: 3 pods

Cumin seeds: 1tsp

Coriander leaves chopped: 3tbsp

Green Chilli: 1

Garlic: 3 cloves

Salt: needed

Method of Preparation

In a blender add onion, tomato, lemon juice, yogurt, Kashmiri chilli powder, garam masala, cardamom, cumin seeds, coriander leaves, green chilli, garlic and salt.

Blend this to a smooth paste.

Cut the squid into round pieces and wash and drain.

Cut 1 onion and 1 capsicum into cubes

In a bowl add squid, capsicum and onion.

Marinate squid, capsicum and onion with above blended mix. Keep for about 2 hours.

Cut the 1 onion, capsicum and tomato in cubes and keep aside.

Heat oil in a wide non stick pan, add in the marinated squid.

Keep in low flame without closing the lid. Stir occasionally, till you get the gravy well coated with squid and other veggies. If needed, you can add 2tbsp more oil to it.

Keep stirring in low flame till you get it dry. Then add the onion, capsicum and tomato cubes.

Keep in medium flame to about 5 more minutes until all are well mixed.

Switch off the flame and add chopped coriander leaves.

Note: it is necessary to use a wide non stick pan. Keep the flame in low and stir occasionally till you get it done.

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Simple Chicken Soup

Ingredients

Chicken with bone: 250gms

Carrot: 1

Capsicum: 2

Sweet Corn: ¼ cup

Maggi Chicken Cubes: 1 (optional)

Corn Flour: 2tbsp

Pepper powder: ½ tsp (can add according to your taste)

Olive Oil: 2tbsp (optional)

Lemon Juice: 1tbsp (optional)

Salt: needed

Method of Preparation

In a pressure cooker add chicken pieces, capsicum, sweet corn and carrot with 4 ½ cups water

Pressure cook for 4 whistles. Switch off the flame.

Let the pressure release, Add corn flour to ¼ cup water and stir without lumps.

Switch on the pressure cooker again and add the corn flour mix and maggi chicken cubes and salt.

Close the lid and cook for 1 more whistle.

Let the pressure release, open and add pepper powder, lemon juice and olive oil.

Serve hot.

Chicken With Capsicum

Ingredients

Chicken: 600gms

Onion: 1 big

Tomato: 1

Green Chilli: 3

Ginger paste: 1tbsp

Garlic paste: 1tbsp

Turmeric powder: 1tsp

Chilli powder: 1tbsp

Coriander powder: 1tbsp

Garam Masala: 1tsp

Capsicum: 2

Coriander leaves: needed

Coconut oil: 4tbsp

Curry leaves: needed

Salt: needed

Method of Preparation

Wash and drain the chicken.

Heat oil in a pot, add chopped onion to it, when onion becomes brown,

Add in ginger garlic paste and stir for a minute.

Add in chopped tomato. When tomato gets cooked

Add turmeric powder, chilli powder, coriander powder and garam masala.

Stir and add in the chicken pieces to it.

Stir add in ¼ cup water and salt and close with a lid.

When chicken gets cooked and gravy becomes thick

Add in diced capsicum, green chilli and coriander leaves and curry leaves.

Close with a lid and switch off the flame.

Serve with Chappathi, roti, Appam……….

Note: The fresh flavor of Capsicum makes the chicken curry amazingly superb.

Chicken Tikka

Ingredients

Chicken Boneless Cubes: 800gms

Lemon juice: 1 lemon

Yogurt: ½ cup

Garlic: 6 cloves

Ginger: ½” piece

Cumin Seeds: 1 tsp

Kashmiri Chilli Powder: 2tbsp

Coriander leaves chopped: 3tbsp

Fenugreek leaves powder: ¼ tsp

Cardamom pods: 4

Garam Masala: ½ tsp

Tomato: 1 big

Salt: needed

Olive oil: 3tbsp + for brushing

Capsicum: 2

Tomato: 2

Onion: 2

Method of Preparation

In a blender add garlic, ginger, cumin seeds, Kashmiri chilli powder, coriander leaves, fenugreek leaves powder, cardamom pods, garam masala, 1 tomato and salt.

Blend it a smooth paste.

In bowl take yogurt and beat well with a spoon, add lemon juice and above grinded paste to it.

Add olive oil to it and mix well with hand.

Take 4tbsp from the above marinade mix and keep aside.

Then add the chicken cubes to it and mix well with hand. Marinate to about 4hours.

In another bowl add capsicum cubes, onion cubes and tomato cubes. Take the 4tbsp marinade which is kept aside and add to the vegetables. Mix well with hand.

After 4 hours, preheat the oven.

In a skewer add chicken cubes and vegetables. Grill to about 20-25 minutes by brushing with olive oil in between for preventing the chicken not to be dry.

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