Tasty Yummy Recipes

Ingredients 8 pieces of mackerels 3-4 green chillies small piece of ginger ½ onion To grind: 2 tsp coriander powder ½ tsp cumin seeds 2-3 pepper corns ¼ tsp turmeric powder 7 long red chillies ½ onion Little tamarind ½ coconut grated 3-4 flakes garlic grated Clean and wash the fish pieces and keep aside. In a vessel put the paste, chopped green chillies, chopped ginger and sliced onion. Add required amount of water for gravy and salt to taste and bring to boil. When the gravy starts boiling put the fish pieces and cook for 3 minutes and remove from flame. Note: Sardines fish can be cooked in the same way.

Gherkins- 1/2 kg Black Chana – 1/2 cup Grind : 1 tsp coriander seeds ¼ tsp Jeera or cumin seeds 2-3 pepper corns Little mustard Little turmeric Little tamarind 4 red chillies ½ onion 3-4 flakes garlic ½ coconut grated 1 tbsp vegetable powder ( optional) To season : 1 sprig curry leaf Few mustard seeds Method: Cut the gherkins into long strips. Cook the gherkins and black chana soaked overnight in a pressure cooker . In a vessel, pour the ground paste and fry for sometime, then put the boiled gherkins and black chana along with the water in which they were cooked. Now pour sufficient water to make required amount of thick gravy and vegetable powder. The vegetable powder adds more taste to the curry. Bring to boil and finally put the seasoning of mustard seeds and curry leaves in oil. Serve with white rice. Note : Raw bananas and green gram dal or beans with thur dal can be cooked the same way.

Ghee Rice: Basmathi Rice – 2 cups Cinnamon – 3 inch Cloves – 5 Cardamom- 4 pods Onion sliced -1 Oil – 2 tbsp Ghee- 3tbsp Wash the rice and soak for 15 minutes. In a Frying pan , put oil and ghee, add cinnamon, cloves and cardamom and fry for 1 min. Then add onion and fry till golden brown. Add the double quantity of water than the rice and transfer to a pressure cooker. Don’t put the weight. First cook on a high flame. When the pressure builds and indicator raises, cook for 15-20 on low flame. Instead of pressure cooker it can be cooked in a closed container adding double the quantity of hot water to the rice. KURMA: Ingredients Mixed Vegetables chopped – 2 cups (Carrots, Beans, Potato, Cauliflower & green peas) Salt to taste Garam masala powder – 2tsp Ghee or oil – 3 tbsp Grind : Garlic – 5 flakes Green chillies – 3 ( fry both in little oil) Coconut grated – 5 tbsp Ginger – 1 inch Onion – 1 big Coriander leaves – 1 small bunch Method : Fry the vegetables in ghee, add the ground m

Ingredients: 1 packet Mushroom ½ coconut ½ tsp turmeric powder Oil for frying To grind : 2 green chillies 1 tsp coriander powder 1 tsp cumin seeds 4 cloves garlic 1 small onion ½ tsp chilli powder Salt to taste Method : Wash and clean the Mushroom. Grate coconut and take 2 extracts of coconut milk. Grind ingredients for masala to a smooth paste. Heat oil and fry the masala till it loses its raw flavor. Add second extract of coconut milk, turmeric powder and salt to taste. Add the mushrooms and cook till the mushrooms are cooked. Finally add the first extract of coconut milk and allow to simmer on a low fire.

Ingredients: 1 kg chicken( Marinate with salt and keep for ½ hour) 2 tbsp ghee 1 onion 1 tomato Salt to taste To grind: 4 onions 1 inch ginger ¼ tsp turmeric powder 4 pieces cinnamon 2 tsp pepper 1 tsp jeera 1 cardomom 2-3 garlic flakes ¼ tsp Badishep 4 cloves 4-5 green chillies 1 tsp poppy seeds 1 bunch coriander leaves Little mint leaves Fry sliced onion in ghee till it turns brown, then fry tomato pieces and put the chicken pieces and fry for sometime and then put the masala and fry for another 3 minutes. Then put enough water to make gravy , add salt and cook for 20-25 minutes on medium flame till the chicken becomes tender.

Ingredients 4 carrots 4 tbsp of grated coconut 1 tsp mustard seeds 1 sprig curry leaf Salt to taste 2-3 drops of lime juice Few coriander leaves Method: Grate carrots with a scraper to small fine pieces and mix the grated coconut to it. Then in a frying pan, heat oil and put curry leaves and then mustard seeds. When the mustard seeds splutter put the mixture of carrot and coconut and fry for 3 minutes. Then put salt to taste and fry for sometime . Finally sprinkle 2-3 drops of lime juice and mix thoroughly and garnish with coriander leaves.

Ingredients 2 cups Kabul Chana ( soaked overnight) 3 tbsp Ghee/oil 3-4 tsp chana masala powder ( available in market) 1 big onion 1 tomato 2 green chillies 1 tbsp ginger garlic paste Coriander leaves Salt to taste Method : Cook the chana in water adding little salt. In a heavy bottomed pan, heat oil and fry the chopped onions till they are light brown. Then add the ginger garlic paste and fry for sometime . Then add chopped tomato pieces and green chillies and fry for 2-3 min. Then put the boiled chana, 3-4 tsp chana masala powder, salt to taste and sufficient amount of water to make a thick gravy. When the gravy thickens, add chopped coriander leaves and remove from flame.

Ingredients: 6 -8 chicken pieces 2 tbsp butter 2-3 tbsp garlic paste 1 tsp pepper powder Lime juice Method: Cook the chicken pieces with salt in water. In a frying pan, put butter and when it melts put the garlic paste and fry for sometime. Now put the chicken pieces and fry on both sides turning constantly till the colour of the chicken becomes brown. Then sprinkle pepper on the chicken pieces and again fry the chicken pieces. When done sprinkle few drops of lime juice on the chicken pieces.

Ingredients 1 ½ cup Basmati Rice 6 medium sized chicken pieces 2 tbsp ginger garlic paste ½ cup tomato puree 1 big onion 1 tsp garam masala powder 2 tbsp biryani powder ( available in the market) 2 green chillies long strips 2 cloves 2 cardomon 1 piece cinnamon Salt to taste Coriander leaves Method: Wash and soak basmati rice in water for 15 minutes. Boil the chicken pieces in water with cloves, cinnamon and cardamom and little salt. In a frying pan, fry onions in 3 tbsp ghee till golden brown. Then add ginger garlic paste and fry for sometime. Add tomato puree, garam masala powder, boiled chicken pieces, green chillies and fry for 3 minutes. Then in pressure cooker, put the soaked rice, chicken pieces with biryani powder and the chicken stock. The chicken stock should be double the quantity of rice. Put required amount of salt, chopped coriander leaves and close the lid. Don’t put the weight of the pressure cooker. First cook on a high flame till the pressure

Ingredients 1 cup green peas ( soaked overnight and boiled) 1 potato 1 tomato 1 onion 1 tbsp ginger garlic paste 1 ½ tsp chilli powder ½ tsp turmeric powder 1 tst garam masala powder few coriander leaves to garnish Method: Fry onions in oil in a frying pan till they are golden brown. Then add ginger garlic paste and fry. Then add chopped tomatoes, chilli powder, turmeric and garam masala powder and fry for 2 minutes. Then add the boiled green peas and add water to make a thick gravy . Add salt to taste and boil till the gravy becomes sufficiently thick and finally garnish with coriander leaves.

Ingredients: 1 cup green peas ( Soaked overnight and boiled) 1 packet paneer cut into small pieces. 2 big onions 3 big tomatoes 1 inch ginger 1 tbsp chilli powder ½ tsp turmeric powder 1 tsp garam masala powder 1 tsp salt 5 tbsp ghee/oil Coriander leaves to garnish Method: Grind onion with ginger to a smooth paste. Heat ghee/oil in a frying pan, add the onion ginger paste and fry till the smell of the raw onions goes off. Then add chilli powder, turmeric powder and garam masala powder and tomato pieces and fry for 2 minutes. Now add water to make a thick gravy. Mix the boiled peas, salt and Cook. Deep Fry the paneer pieces in oil till they are golden brown and put to the gravy and cook till the paneer pieces become soft. Finally garnish with chopped coriander leaves.

Ingredients Pomfrets – 8 pieces Grind: 2 tbsp coriander ½ tbsp Jeera ½ tsp mustard 11 long red chillies ½ tsp turmeric Lime sized ball tamarind 1big onion 3-4 flakes of garlic ½ coconut grated Method : In a bottomed vessel fry sliced onions in oil till they turn light brown. Then add the ground paste and fry for sometime. Now add the pomfret pieces and sufficient amount of water to make gravy and salt to taste and when the gravy starts boiling the pomfret curry is done.

Ingredients: 4 boiled eggs 1 potato( optional) 1 tomato finely chopped 2 green chillies 1 tbsp stew powder ( available in market) 1 big onion In a bottomed vessel, put 1 tbsp oil and fry the onions till they are light brown. Then add the finely chopped tomatoes, green chillies and stew powder and fry for sometime. Add the boiled eggs cut into halves and potato cut into medium pieces and put sufficient amount of water to make a thick gravy. Add salt to taste and bring to boil.

Ingredients: 6 boiled Eggs, 1 tomato, 2 boiled potatoes(optional), ½ onion and salt to taste To Grind: 1 ½ tsp coriander seeds ½ tsp Jeera 3 -4 Pepper corns 4 dry chillies A pinch of turmeric A pinch of mustard ½ coconut grated ½ onion little tamarind Method: Heat oil and fry ½ onion cut into thin slices in it. When the onions turns brown add chopped tomato pieces and fry for sometime. Then add the ground masala and also fry for sometime. Then add the boiled eggs cut into halves horizontally and the cut potatoes. Add 1 ½ cups of water, salt to taste and bring to boil.

Ingredients: 1Kg Chicken cut into medium pieces 2 big onions 2 capsicums 2 tomatoes 2 potatoes(optional) 2 tbsp Ginger Garlic Paste 1 tbsp Chilli Powder 2 green chillies ½ tsp turmeric powder 1 tsp garam masala powder 4 garlic flakes 1/2 inch ginger chopped 2 tbsp ghee Salt to taste Method: In a bottomed vessel, put the ghee and fry the onions in it. When the onions start turning light brown, put the ginger garlic paste and fry for 2 minutes. Then add the chopped tomatoes, chopped capsicum and fry for 2 minutes. Then add the chili powder, turmeric powder and garam masala powder and the chicken pieces and fry for another 2 minutes. Add more chilli powder if required to make it spicy. Now add sufficient amount of water to make a thick gravy. Also add the potatoes and green chillies, garlic flakes and chopped ginger. Close the lid and cook for about 20 minutes till the chicken becomes tender. Garnish with coriander leaves and serve.