MASALA CHICKEN

750g chicken
2tbsp olive oil
1 finely chopped onion
4tsp ginger garlic paste(2tsp ginger paste+2tsp garlic paste)
2tsp turmeric powder
1tsp fenugreek powder( ground)
2tbsp coriander leaves(chopped)
2tbsp chilli sauce(sweet)
1tbsp garam masala
1cup chicken stock
1/2cup coconut milk
salt to taste

Coat the chicken pieces with turmeric powder and leave for a few minutes.
Heat olive oil in a pan and saute the chicken for 2-3 minutes over medium heat,until the pieces turn brown.n
Heat some more oil in the same pan and saute the onion and ginger garlic paste for 4-5 minutes.
Add chopped coriander,mint leaves and the ground fenugreek.
Add chilli sauce, garam masala, chicken stock and the coconut milk.
Finally add the chicken pieces and simmer on a low flame for about 45minutes.
Add salt to taste.
Garnish with the remaining coriander leaves and serve with rice.

PANEER BHURJI

Each time the milk curdles, it was an oppurtunity to make my favorite paalkova or rasagullah. But this time it curdled, i decided to make something different. aAnd that's where i decided to do PANEER BHURJI.
Its a simple dish and a vegetarian alternative to SCRAMBLED EGGS.
Here is the recipe for PANEER BHURJI:

INGREDIENTS:
paneer or senna or cottage cheese got from 1 liter of milk.
1 big onion finely chopped
1-2 green chillies finely chopped
1tsp mustard
1tsp urad dal
1tsp chilli powder
1/2 tsp turmeric powder
salt to taste
a few coriander leaves for garnishing

PREPARATION:
heat 3tsp oil in a kadai and when its hot add the mustard and urad dal and saute for a minute. add the finely chopped onions and saute till translucent. next, add the chopped chillies and saute for another minute. add salt, chilli powder and turmeric powder and mix well. then add the paneer and mix it well with the onion and chilli mixture. no need to add more oil as the oiliness of the paneer is more than enough. crumble the paneer before adding it to the mixture or with the spoon after adding it.
serve garnished with coriander leaves.
optionally tomatoes (1) and capsicum (1) can be added to this dish too.

tastes good as filling for chappatis, puris and sandwiches

MULAI KEERAI PACHADI

greens(mulai keerai) (f.ch) 1bunch
green chilli 1
thick curd 1cup
chopped onion 1/2 cup
tomato 1/4 cup
ginger 1/4"pc
salt, coriander
grind the chilli and ginger together in a mixie.
heat oil in a kadai and saute the greens
then add the ginger mixture and add curd,
onion, tomatoes, and coriander and remove from fire.

PASALA KEERAI MASIYAL ( MASHED SPINACH LEAVES)

SPINACH LEAVES(pasalai keerai) (f.ch) 2cupd
paasi paruppu 1/4 cup
chopped onion 1
slit chillies 2
garlic 1 pc
jeeragam 1/2 tsp
ghee 1spoom
salt needed
heat a kadai.pour 3/4 tumbler water.
add the dhal, keerai onion and chilli
and allow to cook
when the greens is cooked add jeeragam and salt and mash it.
mash the garlic and add to the mashed greens
add ghee over the mixture and remove from fire.

TIRUNELVELI HALWA /WHEAT HALWA

thirunelveli halwa

whole wheat 500g
sugar 1 1/2kg
ghee 500ml
cashew 100g
kesari powder a little
cardamom 4

soak wheat the previous day.
on the next day,grind and extract the milk
heat this wheat milk in a kadai and add sugar.
stir well.
when both are mixed well and thickens add color powder
then add ghee little by little
add cashews and cardamom after roasting in ghee.
when it is in halwa consistency remove from fire.

SOHAN HALWA (BENGALI)

paalgova 100g
sugar 3/4cup
ghee 1/2cup
pistha,badham,acroot(skinned and cleaned)
cucumber seeds
jaadhi pathiri powder 1/4 tsp

melt ghee in a heavy bottomed vessel.
sprinkle the palgova in it.
keep fire in sim and stir well.
when it mixes well add sugar and jaadhipathiri powder
mix well.
when the mixture is in halwa consistency
remove from fire and pour onto a greased plate evenly
sprinkle the nuts and cucumber seeds.

CASHEW COCONUT HALWA

1/2 coconut
kadala maavu 1/2 cup
ghee 6tbsp
sugar 3cup
cashew nut pcs 1cup

roast the flour in ghee.
grate and grind coconut nicely
make sugar syrup with sugar + water
when it begins to crystallize add the roasted flour,
cashew and coconut and mix well/
add ghee now and then little by little.
when it gains halwa consistency,remove from fire
pour onto a greased plate and garnish and serve.

CARROT HALWA

METHOD 1:

1l milk
2carrots(peeled,grated)
1/2cup sugar
1/4tsp cardamom powder
8-10raisins
8-10rose petals
8-10pista(unsalted,skinned,slivered thinly)

put carrot in boiling water,cover pan.
keep aside for five minutes
drain and pour cold water over it
squeeze out all the water and keep aside
boil milk in a large pan and simmer for 15mins
stir continuously.
add sugar and bring back to boil.
add carrot and simmer for a few minutes
garnish in serving bowl with raisins,pistas,rose petals
serve hot or chilled as desired
do not reheat or it may curdle

METHOD 2:

carrot halwa

1/2kg carrot
100g sugar
1/2l milk
50g khoya

cut and peel the carrots and grate them
saute them in desi ghee
now add milk, khoya and sugar.
cook till the milk is completely absorbed in it
garnish with assorted nuts

BANANA HALWA

banana halwa

banana pcs 1 cup
flour 1cup
sugar 1cup
milk 1cup
ghee 1cup
color pwder a pinch

heat ghee in a kadai and add the banana pcs
when it is well fried add the flour and roast till the raw smell goes off
then add the sugar and cook till it melts and solidifies and then add milk and a pinch of color
when it all mixes well and gains halwa consistency remove from fire and sprinkle cardamom powder and spread on a greased plate and cut into pcs
sprinkle almond and cashew pcs

BADHAM(ALMOND) HALWA

badham halwa

badham 200g
sugar 400g
ghee 400g
saffron 1g
cardamom 5rg
lemon yellow powder 1 pinch

boil a little water and add add badham.
then peel off the skin
rinse the nuts well and then coarsely grind it
with 100ml water
put this paste in kadai with sugar and mix well.
then remove from fire and add ghee and stir further.
when it becomes non sticky add the colour powder.
mix well

APPLE HALWA

200g apple
200g wheat flour
100ml ghee
cardamom powder a little
400g sugar
200ml milk
cashews and kesari powder as needed

boil grated apple in milk.
when its well cooked mash with hands.
to this add wheat flour and dissolve it.
add kesari powder and some sugar.
when it begins to thicken add ghee little by little.
when it gains halwa consistency garnish with
cashews and cardamom powder.

FISH CURRY ( விரால் மீன் குழம்பு)

big size fish(peria viraal meen) 1kg
finely chopped big onion 1/2cup
finely chopped ripe tomatoes 2
garlic paste 1 tsp
chilli powder 3tsp
coriander powder 4 tsp
turmeric powder 1/2 tsp
salt as needed
curry leaves a bunch
sombhu 1 tsp
mustard 1/2 tsp
oil 1/2 cup
thick tamarind extract 1/2cup

clean the fish and piece it according to its size
as 1 or 2"pcs.
apply salt and turmeric and keep aside.
of the above ingredients, from onion to curry leaves,
grind all together and to this masala add the
tamarind extract.
heat oil in a kadai and saute sombu, mustard some curry
leaves.
then add the masala + tamarind extract mixture
and allow to boil.
add the fish pcs and cook in low flame for 10mins
remove from fire,serve with rice

நெத்திலி மீன் வறுவல்

சுத்தம் செய்யபட்ட நெத்திலி மீன்களை மிளகு,சோம்பு,சீரகம் அதிகமா சேர்க்கபட்ட மசாலாவுடன் கலந்து பொரிக்கவும்

FISH WITH FENUGREEK FOR ROTIS

fish and fenugreek

200g surmai fish
250g fenugreek leaves
100g coriander leaves
3-4pods garlic and tomatoes
1tsp turmeric powder
1tsp cumin seeds powder
1tbsp coriander powder
6-7tbsp oil
salt to taste

rub the fish with salt and turmeric and keep aside
remobe the fenugreek leaves from the stems and cut into tiny pcs
chop the tomatoes and garlic into small pcs
heat the oil and pan fry the fish a few at a times till golden brown
in the same oil cook the fenugreek over a low flame for 2-3mins
add 2-3tbsp water and cover the fenugreek leaves with a lid and cook for another 2-3mins
add the tomatoes, coriander, fish and spices
add 2-4tbsp water and cover with a lid and cook the fish over a low flame for another 4-5mins
serve hot with phulka

FISH TIKKA

வஞ்சரம் மீன் துண்டுங்களை முல் இல்லாமல் எடுத்து
தேவையான மசாலாவை இஞ்சி உடன் சேர்த்து அரிது தனியாக
வைத்து கொள்ளவும் .
செதில் இல்லாத மீன் துண்டுகளை தயாராக இருக்கும்
மசாலா கலவையில் கலந்து சுமார் 1/2 மணி நேரம் ஊற விடவும் .
பின்னர் அதை எண்ணையில் பொறித்து எடுத்தால் பொன் நிறமாக வஞ்சரம்
மின்னும் .கேக் போலவும் இருக்கும் .

FISH MASALA FOR ROTIS

500g surmai fish
400g onion
4tomatoes
3-4pods garlic
1"pc ginger
1tbsp garam masala powder
1tsp turmeric powder
1tbsp coriander powder
salt
1/2cup oil
coriander leaves chopped

peel and chop the onions,tomatoes,garlic and ginger into fine pcs
clean wash and cut the fish into fairly big pcs
take a big kadai and mix all the ingredients without putting it on the fire
mix the dish, onion,tomatoes and the spices and oil gently with your fingers in the kadai on fire and cook on a high flame for 2mins and cover with a lid and cook for 7-8mins until the fish is cooked
do not stir often so that the fish pcs do not break
when the fish is half done add the chopped coriander and cover with the lid once again
garnish with coriander leaves and serve hot with rotis

FISH KOFTA CURRY

fish kofta curry

150g fish(minced)
1tbdp salt
10g green chilli
1tsp ajwain
1tbsp ginger garlic paste
1egg
1tsp black pepper
2tbsp gram flour

mix all the ingredient and shape into balls and fry or steam them

gravy:

50g poppy seed paste
50g cashew paste
25g onion paste
4tbsp oil
4 cardamoms
4cloves
2bay leaves
20g ginger garlic paste
5g coriander powder
3g turmeric powder
1tbsp salt
1/2tbsp chilli powder
100g yoghurt
2limes

heat oil in a pan and put the whole gram masalas into it and add ginger garlic paste
saute and add coriander powder,salt, turmeric and red chilli powder
saute and add yoghurt and cook
add poppy, cashew paste, onion paste and 180ml water
cook till oil floats over gravy
add lime juice and remove from fire

FISH IN MUSTARD GRAVY

fish in mustard gravy
(elish in sorso bata.bengali)

6-8 cross sectional slices of big fish weighing about 2kgs
1tsp haldi paste
1/2tsp haldi powder
1tsp green chilli paste
4tsp mustard paste
4tbsp mustard oil
2-3 green chillies slit into halves
salt to taste

sprinkle salt and haldi powder on the fish and keep aside for 10mins,
heat the mustard oil in a pan and fry the fish lightly but not crispy.
remove and keep aside
mix all the pastes and add 1 cup of water. pass this solution through a sieve.
put the kadai in which the fish has been fried on the fire again.
lower the flame and mix in the paste solution.
add the fish pcs and cook the fish on low flame for 3-4mins.
the gravy will be light so if you prefer you could add little more water
depending how thick you would like the gravy,
add salt and also the green chillies.
serve hot with plain rice

TOSHAS

sindhi sweet dish

150g maida(flour)
a pinch of salt
1/2tsp baking powder
100-120g sugar
oil to fry
3tbsp ghee

sieve the maida with salt and baking powder
mix in the ghee and add water to form a thick dough as for parathas
divide the dough into small portions
rub your palm with oil and take each portion of the maida between your palms and shape into a round ball or an elongated 1/2"pc
shape all the portions in this way
heat enough oil in a kadai and deep fry the toshas a few at a time on a low flame so that they get cooked from the inside too
fry till they are golden brown, drain and keep aside

in another pan heat 2-3tbsp water and add the sugar and allow to melt
when the sugar is hot add the prepared toshas and stir gently
put out the flame so that the sugar coats the toshas. allow to cool
lasts for 4-5days

SHRIKHANDH

250g curd
125g sugar crushed
1g cardamom powder

put curd in a muslin cloth overnight
squeeze out the water and add the crushed sugar in it and mix well and strain it properly
set it in a bowl and garnish with assorted nuts