Kalmi Kabab

Ingredients :

500g Chicken, cut into pieces
50g Cashewnuts
1/4 cup Cream,
1/4 cup Cheese, grated
2 spoons White pepper powder
Salt, according to your taste
2 spoons, Green chilli paste
Butter for coating



How to make it :

Make kaju paste by blending kaju, cream, grated cheese, green chiili paste, white pepper powder and salt in a mixer. Marinate chicken with kaju paste for 1/2 an hour. Cook chicken in clay oven with butter coating on it. Garnish with mint chutney and salad.

Aloo Bhath

Ingredients :

2 Potatoes, washed and chopped
3 cups Basmati Rice, soaked in water
1 spoon jeera/cumin seeds
5 laung/cloves
2 cinnamon sticks
2 Bay leaves
1/2 spoon turmeric powder/haldi
1 spoon garam masala powder
2 spoons red chilli powder
1 spoon dhania powder
Salt according to your taste
Chopped coriander leaves and grated coconut for garnishing
Oil for cooking



How to make it :

                 Heat oil in a kadai, fry jeera, laung, bay leaves, cinnamon sticks for 5 minutes. Add chopped potato and fry for 5 more minutes. Add soaked basmati rice, dhania powder, garam masala powder, haldi, salt and chilli powder and mix well. Pour enough water. Cover and simmer until rice and potatoes are cooked properly. Garnish with chopped coriander leaves and grated coconut.

Chinese Style Ginger Chicken

Ingredients :

4 boneless, skinless chicken pieces
1 medium red capsicum, thinly sliced
1/2 cup water
Soy sauce, 2 tablespoons
Rice vinegar, 2 tablespoons
1 Ginger root, peeled and grated
1 tablespoon oil
Chopped green onions, to garnish



How to make :

Saute chicken pieces in oil until cooked, drain and keep aside. Heat remaining oil, fry red capsicum until crisp. Add water, soy sauce, vinegar, ginger root and boil for 4-5 minutes. Add the sauted chicken and fry for 5 minutes. Garnish with green onions and serve hot. 

Masala Buttermilk

                       

Ingredients :

• 3 cups Curd (yogurt)
• 1/2 inch Ginger
• 5 cloves Garlic
• 1 tsp Jeera
• Coriander powder(as desired)
• Salt (to taste)

For Seasoning :

• 1 tsp Oil
• 1/2 tsp Mustard seeds
• 5 to 6 leaves Curry leaves
• A pinch of Asafoetida (hing)



How to make it : 

             Grind ginger, garlic jeera, and coriander to make a fine paste. Blend the paste with curd and salt. Add water, if required. Heat oil for seasoning, add mustard seeds, curry leaves and hing. Allow them to splutter. Pour this seasoning in the buttermilk and mix well. Garnish with coriander leaves and jeera before serving.

Corn Dippers

                                                           

Ingredients :

4 Corn cobs, halved
2 spoons of Grated Coconut
1 spoon of Cinnamon Powder
1 spoon of Castor Sugar
1 spoon of Butter.



How to make it :

     Boil the corn cobs in water for 10 minutes or till corn is tender. You can also grill the corn till they are cooked. Meanwhile, roast the grated coconut in a hot pan until it turns golden in colour. Add cinnamon powder and castor sugar and mix well. Toss the hot corn cobs in butter. Using a fork, roll and dip the corn cobs in the coconut mixture. Serve as evening snacks. 

Paala Beerakaya Koora (Milky Ridge Gourd Curry)

Ingredients :

2 Beerakayalu (Ridge Gourds), washed, scrapped and chopped
1/4 cup Milk
1 spoon jeera/cumin seeds
2 Onions, chopped
1/2 spoon turmeric powder/haldi
2 spoons red chilli powder
2 Green chillies, chopped
Salt according to your taste
Oil for cooking
Chopped coriander leaves for garnishing



How to make it :

                 Heat oil in a kadai (pan), fry jeera and chopped onions for 5 minutes. Add red chilli powder, salt and chopped ridge gourd pieces. Mix well. Cover the kadai (pan) with a lid and simmer till ridge gourd is cooked and becomes soft. Now add chopped green chillies and fry for another 10 minutes. When ridge gourd is completely cooked, add milk. Simmer for 5 minutes and remove from the stove. Garnish with chopped coriander leaves. Serve with roti or steamed rice.

Liver Masala

                                     

                                                   

Ingredients :

1kg liver
2sp ginger-garlic paste
4sp red chilli powder
5-6 cloves
4 cardamoms
2 onions, chopped
2sp dhania powder
1sp haldi
2sp coconut powder
2sp garam masala powder
a bunch of coriander, chopped
4sp lime juice
salt as per your taste
oil for frying



How to make it :

Wash liver and soak it in milk for 30 minutes. Wash again and keep aside. Mix liver, ginger-garlic paster, chilli powder, salt, oil and mix well. Saute this mixture in hot pan for 10 minutes or till liver is golden in colour. In the same pan, heat oil and fry cloves, cardamoms for 4 minutes. Add chopped onions and salt and fry till onions are crispy and golden in colour. Add ginger-garlic powder, haldi, chilli powder, dhania powder, coconut powder and little water. Simmer for 5 minutes. Now add liver and mix well. Cover and cook till liver is cooked. Sprinkle garam masala powder. Garnish with chopped coriander, lime juice.