Microwave Milk Peda

Ingredients:

Milk powder 2 cups
Sweetened Condensed milk 14 0z can
unsalted Butter 1stick/ 4 0z

Procedure:

1. Take a big microwave safe bowl and melt the butter for 1-2 minutes.
2. To that add condensed milk and milk powder and combine well and microwave the mixture for 2 minutes.
3. Remove it out and mix well and put it in microwave for 1 more minutes. mix it and repeat for 1 more minute.
4. Mix well and let it cool then role it to a small balls and decorate with kaju, almond or pistachios.

Pulihora (Tamarind Rice)

Ingredients:

50 g Tamarind (big lemon size ball)
1/2 cup chana dal
3 Green chillies slit

3 cups of cooked White Rice

For tadka/talimpu

3 tbsp oil

2 tbsp Groundnuts

1 tbsp chana dal

1 tbsp urad dal

1 tsp Mustard

1 tsp Cumin

1 chopped green chilli

2 Red Chillies

3 Curry leaf stalks

2 pinches Asoeftida

1/2 tsp turmeric 

Salt to Taste

Procedure :

1. soak 1/2 cup chana dal in water for 20 min.

2. microwave tamarind with 1/2 cup of water for 1 minute and when it is cool extract thick pulp.

3. Take a sauce pan and cook the tamarind pulp, soaked chana dal and slit green chillies with some salt to a thick paste and let it cool.

4. Take a pan and heat the oil when the oil is hot add ground nuts and fry for 1/2 min and then  add chana dal and fry for 1/2 min on medium flame.

5. To that add urad dal,  mustard, cumin seeds, red chillies, green chilli, curry leaves, hing, turmeric and fry for 1/2 minute on low heat. Take care not to burn the tadka.

6. Take the cooked rice and add salt and mix well and to that add the tadka/ talimpu and combine well.

7. Finally add the tamarind paste desired to your taste and combine well. You can store the left over tamarind paste in refrigerator for 2-3 weeks.

8. Serve the pulihora with yogurt on side

Shrimp Biryani

Ingredients :

1. 1/2 lb Prawn. Marinate in 1 spoon turmeric powder and 1/2 spoon salt.

2. Wash 2 cups of Basmati Rice and soak in water for 15 mins.

3. 2 to 3 green chillies

4. 1 tsp fennel seeds

5. 10 garlic pods

6.  1 1/2 inch ginger

7. 1 inch cinnamon

8. 3 to 4 cloves

9. 1 star anise

10. 1 tsp coriander seeds

11.  1/2 tsp cumin seeds

12. 2 onions cut length wise

13. 1 tomato chopped

14. Chop some mint and coriander

15. 1 cup Coconut milk. ( grind 1/4 medium sized coconut)

16. 1 tsp chilli powder 

17. salt

Preparation :

 

1. Grind green chillies, ginger, garlic, fennel seeds, cinnamon, cloves, coriander seeds, cumin seeds and anise to paste with some water and keep it aside.

2. In medium flame place the heavy bottom pan, heat 1 tbsp of ghee/butter + 2 tbsp of oil.

3. Fry 2 to 3 biryani/bay leafs, then add onions in the pan. Turn the flame high and fry till golden brown.

4. Add the chopped tomato and 1/2 tsp salt (this helps tomatoes to get soften quickly).

5. Then add the ground paste and cook for a minute.

6. Add Prawns, 1 tsp chilli powder  and cook for 2-3 min on medium flame.

7. Add Soaked rice and mint leaves and fry for a minute

8. Now add 1 cup coconut milk, 2 cups of water and 1 tsp salt mix well and check for seasoning. Close the pan and cook for 5 min on medium flame.

9. Add 1 tsp of lemon juice on top and garnish with coriander leaves.

10. Close the pan and cook on low flame for 5 minutes and serve hot.

Gutti Vankaya Kura ( Indian egg plant curry)

Ingredients :

10 purple colored small Brinjals
1 big onions  finely chopped
Tamarind small lime size ball
1/4 tsp mustard seeds
curry leaves
2 tsp Ginger-Garlic paste
1/2 tsp Turmeric powder
1 tsp Paprika
Salt to taste
2 Tbsp Vegetable oil
oil for frying

Masala Paste :

2 tbsp sesame seeds
2 tbsp ground nuts
1 tbsp chana dal
3  Dry red chillies
Few curry leaves
1/2 cup coconut Pieces 


Preparation :

1. Soak tamarind in 1 cup of water extract pulp and keep aside.
2. Dry roast chana dal, ground nuts, sesame seeds, red chillies, and curry leaves and cool them.
3. Grind the roasted ingredients along with coconut by adding some water to a thick paste.
4. By keeping stem intact slit the brinjals and deep fry them until they are 3/4 cooked. Once fried they look like this.

5. Take another pan and add 2 tbsp oil and add mustard seeds once they splutter add curry leaves and chopped onions and fry till they are golden brown.
6. To that add ginger garlic paste and fry for a 30 seconds and add salt, turmeric, and masala paste and combine well and cook for 5 minutes.
7. Then add the extracted tamarind pulp and paprika mix well and add fried brinjals and cook for 5-10 minutes ( until brinjals are fully cooked).
8. Finally adjust the seasoning and serve hot.

Breakfast Omelet

Ingredients :

4 Eggs
1 tablespoon milk or half & half
salt as required
pepper powder 1/4 teaspoon
Parsley or basil 1 teaspoon finely chopped
1/2 cup diced Mushrooms
1/2 cup diced red bell pepper
1/4 cup spring onions
1 teaspoon grated cheddar cheese
3 teaspoons butter or oil

Preparation :

1. In a bowl mix well eggs, milk, salt, pepper powder and parsley.
2. Take a nonstick pan and add 1 teaspoon butter and saute mushrooms, peppers and spring onions with some salt and pepper for 3-5 minutes. Remove from the pan and keep aside.
3. In the same pan heat the remaining butter on medium heat and add the egg mixture and using spatula stir the eggs for 5 seconds. Lift the pan and move around until the excess liquid gets solidify.
4. using spatula loosen the sides so the omelet doesn't stick to the pan.
5. Reduce the heat to low and add the sauteed vegetables sprinkle with some cheese, spring onion and let it cook for 10-15 seconds covered.
6. Finally carefully slide the omelet to the plate and serve hot

Mango & tomato curry

I learned this recipe from my sister who stays in Virginia. Vijaya akka thankyou... naresh likes this dish.

Ingredients :

Raw mango 1 medium size (cut into cubes)
Tomatoes 4 diced
Onion 1 big chopped
mustard seeds 1 teaspoon
Curry leaves 8-10
turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
salt as required
spring onion for garnish (optional)
oil 2 tablespoons

Preparation :

1. Take oil in pan once it is hot add mustard seeds and let them splutter, to that add curry leaves and onions and fry till onions are soft.
2. Add tomatoes, turmeric and salt mix well and cook till the tomatoes are half cooked for about 3-4 minutes.
3. Then add cubed mango pieces and chilli powder and combine well and close with lid and cook on medium heat until the mango pieces turn soft. (add 1/2 cup of water if required)
4. Finally adjust the seasoning and garnish with spring onions and serve.

Chicken fry

Ingredients :

2 pounds whole chicken
1 teaspoon mustard seeds

2 dry red chillies

10-12 curry leaves

1/2 cup Cashew nuts 

2 medium size red onions (chopped)
2  tablespoons ginger garlic paste
1  teaspoon red chilli powder (adjust to spice)
2  teaspoons coriander powder

1 teaspoon cumin powder
½  teaspoon(s) turmeric powder
1  teaspoon garam masala powder
salt to taste 

4 tablespoons oil  

Preparation :

1. Heat the oil in nonstick pan and add mustard seeds once they splutter add red chillies and curry leaves. To that add ginger garlic paste fry for 30 seconds.
2. Add chicken, salt, turmeric powder, red chilli powder mix well close with lid and cook the chicken on medium flame until the water evaporates for about 10- 15 minutes. (mix in between so that it doesn't burn)
3. Once the water evaporates add cumin powder, coriander powder, cashew nuts and chopped onions mix well and fry until onions are soft  for about 5 minutes.
4. Finally add garam masala powder mix well and fry for 2-3 minutes, check for the seasoning and serve hot.