Creamy Avocado Pasta

• Ingredients:
• 12 ounces Pasta
• 2 ripe avocados, halved, seeded and peeled
• 1/2 cup fresh basil leaves
• 1/4 cup cilantro/Parsley
• 2 cloves garlic
• 2 tablespoons freshly squeezed lemon juice
•  Salt  and freshly ground black pepper,to taste
• 1/3 cup olive oil
• 1 cup cherry tomatoes, halved                                                                                                                                                                                                                     

             Recipe:

• 1.In a large pot add water,salt and oil ,boil water, cook pasta according to package instructions, drain well.
• 2.To make the avocado sauce, combine avocados, basil, garlic, lemon juice salt and pepper, to taste in food processor. With the motor running, add olive oil in a slow stream until emulsified; set aside.
• 3.In a large bowl, combine pasta, avocado sauce and cherry tomatoes. 
• 4.Serve warm.

Bagara Baingan /Baingan ka Salan/Baingan Curry

Ingredients:

Small (Oval) Brinjals – 500gms
Tamarind – 0.5 Oz
Ginger Garlic Paste – 1/2Tbsp
Mustard Seeds – 1tsp
Nigella Seeds (Kalonji) – 1/2tsp

Curry Leaves – Few
Bay Leaves – 2
Red Chilies – 1
Coriander Powder – 1Tbsp
Cumin Powder – 1tsp
Garam Masala Powder – 1/2tsp 
Red Chili Powder – 1/2tsp
Turmeric Powder – 3/4tsp
Salt – To Taste (2tsps)
Water – 1 1/4Cup
Oil – 8Tbsps
Oil – For Deep Frying Brinjals
Chopped Coriander – For Garnishing

Ingredients for paste:

Cumin Seeds – 1tsp
Coriander Seeds – 1/2Tbsp
Ground Nuts – 3Tbsps
Sesame Seeds – 2 1/4Tbsps
Poppy Seeds – 3/4Tbsps
Grated Coconut – 1 1/2Tbsps
Oil – 1/2Tbsp

Preparations:

Preparing Paste:

Heat a pan and add oil to it. When oil is hot add cumin seeds, coriander seeds, ground nuts, sesame seeds, poppy seeds and grated coconut. Fry the ingredients stirring on low flame.Fry stirring on low flame for 5 minutes and transfer to a plate. Cool the fried ingredients for a while and grind adding water to a smooth paste. Add water little by little and grind to a smooth and fine paste. 

Preparing Tamarind Pulp:

Take tamarind into a microwave safe bowl and add 25ml water to it. Place this bowl in microwave oven and cook on high power for 30 seconds or till the water starts boiling. Cool the tamarind mixture and grind adding 35ml water to a smooth pulp. Pass the pulp between fingers and remove the fiber. 

Frying Brinjals:

 1.Take a brinjal and cut the brinjal from the center three-fourths length wise. Observe that brinjal is having a cut yet intact from the other end. Drop this cut brinjals in water in the bowl. Similarly cut all the brinjals and drop them in water to prevent bitterness and change of color.

2.Heat a pan and add sufficient oil to deep fry brinjals. Take out some brinjals from water and place them on a dry cloth. Wipe the brinjals well so that when they are added to hot oil to fry,they don't splatter. 

3.Take a plate and spread paper napkin on it. 

4.Now carefully drop the brinjals in hot oil. Add that many brinjals only which the oil in the pan can take. 

5.Fry the brinjals on high flame. Keep stirring the brinjals for even frying. Fry these brinjals on high flame for three minutes. Observe that the brinjals are 70% cooked---Remaining 30% gets cooked when these fried brinjals are added to the gravy. Remove the brinjals from oil and place them on paper napkin.

6. Like this fry all brinjals and keep them aside.

Method:

1.Heat a pan and add oil to it. When oil is hot add mustard seeds and Nigella seeds and fry till they crackle. 

2.Then add curry leaves, bay leaves and red chili . Fry the seasoning well and add ginger garlic paste. Then add the ground paste and mix well. Keep stirring while frying to avoid getting burnt at the bottom. When the paste starts sticking to the pan observe that oil starts separating---fry till such time. 

3.Then add red chili powder, turmeric powder, coriander power, cumin powder, garam masala powder, salt to taste and mix well. Fry the masala for a while and add water. Mix well and bring the gravy to boil. 

4.When the gravy is boiling, add the fried brinjals and mix once. Lower the flame and cook the brinjals in gravy for ten minutes. Keep stirring in between for even cooking. 

5.Then add tamarind pulp and mix gently.  Cook the curry for two more minutes and add chopped coriander. 

6.Transfer the curry to a serving bowl and serve hot with biriyani or pulao or even with plain rice.

Nargisi Kofta Curry

This dish sounds exotic and tastes it too! Add it to any dinner party menu and friends will think you slaved to prepare it for them. In truth, Nargisi Kofta is fairly simple to make with little hard work :)

Ingredients:

For kofta

6 hard boiled eggs

6 cup ground chicken

2 white bread slices soak in 4tbsp milk or bread crumbs
2 beaten egg

1/4 cup onion

2tsp ginger and garlic paste

1/4 cup Finely chopped mint leaves

1/4 cup finely chopped coriander (use some for garnishing)

1tsp chili paste

1tsp garam masala

Salt and pepper

oil for frying

For the gravy

1 tsp ginger minced

1 tsp garlic minced

1 onion chopped finely

1 cup chopped tomatoes

2 tbsp almonds,poppy seeds paste (soaked and peeled almond + poppy seeds)

1/2 tsp red chilly powder

1 tsp garam masala

1/4 cup tomato puree

1 cup water

salt to taste

Method:

1.Add minced chicken, bread slices, onion, ginger, garlic, salt, mint leaves,chill paste,garam masala,salt and paper to taste and beaten egg in a bowl and mix well. 

2.Now divide equal portion of meat mixture to 6 equal parts .Put each portion in your hand one by one. Flatten it then put boiled egg to the center and start rolling over the mixture on the egg. Coat the meat mixture evenly to form a nice shell around the egg. 

3.Roll the kofta in your hands holding it firmly, then let it sit uncovered for 10 to 15 minutes in the regenerator.

4.Heat oil in a frying pan.Fry all the covered eggs one by one. This will take no more than 1minute. Remove and drain all excess oil on a paper towel. 

5.Let eggs cool and then cut horizontally in the center into two halves.

For the gravy,

1. Heat oil in a deep pan. Add ginger and garlic paste and chopped onion. Fry till onions turn golden brown. 

2.Add all spices, salt, and almonds and poppy seeds paste mix well 

3. Add tomato puree and chopped tomatoes and cook it for 3 minutes,it should leave the sides of pan add water (u can add more water to adjust the consistency you like)

4. Cook it for further 10 minutes on simmer. The gravy should be thick.  Transfer the hot gravy to the serving dish. Place eggs very gently into the hot gravy with the yolk side up. 5.Garnish with chopped coriander.

6. Serve with naan or saffron flavored rice.

Idli

Ingredients:

2Cup Rice

1 Cup Urad dal (white)

Salt to taste

Ghee /oil for greasing the idli holders

Method:

1. Pick, wash and soak the rice and dal separately overnight for 8 hours.
2. Grind Rice coarsely and dal into a smooth and forthy paste .
3. Now mix the grinded rice and dal together into a batter.
4. Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
5. Grease the idli holder and fill each of them with 3/4th full of batter.
6. Steam cook idlis on medium flame for about 10 minutes or until done.
7. Use a butter knife or spoon to remove the idlis.
8. Serve them with sambhar or chutney.

Appam

Ingredients
2  cups raw rice soaked for 4-5 hours
2 cups coconut milk
1  cup cooked rice
a pinch of yeast granules ( dissolved in some coconut water or little hot water)
salt and sugar to taste
Appam pan

Method:
1.Drain the soaked rice and grind it along with the coconut milk and cooked rice to a fine thick paste. Do not add too much water.
2. Coconut water may be preferably used instead of water for grinding. Add the yeast and mix lightly.
3.Mix in the salt and sugar to taste. Allow to ferment at room temperature for at least 6 hours.
4.Heat a small non-stick appam pan or any deep pan. Pour approximately half a cup of batter and quickly but gently swirl the pan around such that only a thin layer of the batter covers the sides and a thick layer collects at the bottom. Cover with a lid and cook each appam on medium heat for about 3 minute(s) or till the edges have become golden crisp and the centre is soft and spongy. Another sign of doneness would be when the edges start coming off the pan.
5.Appam is ready and serve with any curry or stew.

Chicken Curry

Ingredients:
500 gms chicken
3 finely sliced onions (medium size)
1 cups whipped yogurt
1 tbs Ginger (finely chopped)
1 tbs Garlic (finely chopped)
1/2 cup Ghee or oil
1 tbs Turmeric
1 tbs red chilli powder
2 tbs Garam Masala
1 star Anise
1 bay leaf
1tbs cumin powder
chopped coriander for garnishing

Method:
1. In a pressure cooker heat Ghee or oil and add  bay leaf,star anise and sliced onions.
2. Saute or fry on hight heat for 10 min or until the onions turn transparent.stir frequently.Reduce the heat  to low and continue frying until the onions are light golden .stir constantly
3. Add garlic,ginger and fry for few seconds .Then add chicken ,yogurt,turmeric,red chilli powder,garam masala and cumin powder mix well (if u want thin gravy add desired amount of water).
4.Cover with lid and cook upto 4 whistle.
5.Wait for 20- 25 min and open the lid of pressure cooker.
6.Serve the chicken curry in a bowl and garnish with coriander.

Chicken Chettinad - With Surprise twist

 Ingredients:
500g Chicken breast boneless
2 tsp Poppy seeds
1/2 fresh Grated coconut
1 tsp Fennel seeds
1 tsp Coriander seeds
1/2 tsp Cumin seeds
6-8 no. Whole red chilies
1" stick Cinnamon
3 no. Green cardamom
2 no. Cloves
1/2 tsp Turmeric powder
1 no. Onion, large
2 tsp Ginger, chopped
2 tsp Garlic, chopped
1/2 Star anise
1tbs black pepper
1 tsp Red chili powder
3 Tomatoes, medium
1 Lemon
10-12 no. Curry leaves
Fresh coriander Garnish.
1/2 cup Oil/butter
Salt To Taste

Method:
1.Clean the chicken and cut the breast pieces horizontally into 2 pieces
2. Roast the whole red chilies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste along with ginger and garlic.
3. Flatten the pieces with meat mallet and marinate with salt,black pepper and lemon juice and allow to marinate for 5 minutes.
4. After 5 minutes apply the half of the roasted paste to the one side of the chicken and roll it.
5.After rolling the chicken tie the roll with thread or you can put toothpick at the end.
6.Heat oil in a pan and shallow fry the chicken rolls.
7.Chop the onions and tomatoes separately.
7. Heat oil in another vessel and fry the onions till golden, then add curry leaves and the remaining roasted paste and sauté for some time.
8. Add the tomatoes, red chili powder and turmeric powder and saute.
9 .Add the chicken rolls and cook for 5 minutes and then add 1 cup water and boil for 2-3 minutes .
10.Remove the chicken rolls and cut into small pieces and serve with gravy and coriander leaves and accompanied with boiled rice, rotis or tandoori naan .

Piping Hot Mutton Curry

I love spicy cooking once in a week. Its not only mouth watering and makes you feel like you ate a hearty meal. This is obviously only for those who like a little spice in their dishes. You can eat this with rice, chappati, or any Naan.
 

Ingredients:

500g mutton , cleaned, chopped and fat removed
4 -5 tablespoons oil
2 medium onions sliced
2 medium tomatos chopped
1/4 cup coriander leaves
1/4 teaspoon turmeric powder
1 tablespoon  red chili powder(kashmiri lal mirch powder preferred)
1 tablespoon coriander powder
1/4 teaspoon garam masala
4 -5  green chilli's, whole
1 teaspoon fresh grounded black paper
3 inches cinnamon stick (approx.)
2 small cardamom
1 big cardamom
3 cloves
3 garlic mashed
1/2 inch ginger, mashed
1 bay leaf
2 tablespoons yoghurt
2 tablespoons lime juice
1/2 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1 cup water
salt according to taste

Method:
In a pressure cooker heat the oil on a medium flame. Add the mustard and cumin seeds and heat till mustard seeds start splattering.Add the onions and saute till golden brown. Add turmeric powder and saute for another minute. Add mashed ginger, garlic and green chillies and saute for about 1 minute.Add the bay leaf, cinnamon stick, cardamoms and cloves and saute for about 2 minutes.Add the chopped tomatoes and saute till the tomato smell disappears and mash the tomato with your stirring spoon.Add the chilli powder, coriander powder, pepper powder, garam masala and saute for about 1 minute.Add the cleaned mutton pieces and stir till mutton turns slightly pale on the outside - approximately 3 minutes.Now add the yoghurt, lime juice and salt and stir well mixing all the ingredients in the cooker. Let it cook for about 2 minutes.Now add the water and coriander leaves and stir well.Close the lid of the pressure cooker and let it cook for about 6 whistles and then off the gas.Let the pressure escape from the cooker and then open it.Garnish with coriander leaves and serve warm.

Malabari Chicken

A popular Authentic Kerala recipe prepared by adding roasted coconut with spices. This tastes great with Naan, Chapati or Roti.

Ingridients
     Chicken – 1/2 kg cut into medium size pieces
    Onion (Chopped) – 2
    Garlic (chopped) -1 1/2 tsp
    Ginger (chopped) -1 ½ tsp
    Green Chilly (Slit) – 3
    Tomato (chopped) -1
    Red Chilly Powder – 1 tsp
    Coriander Powder- 2 tsp
    Turmeric Powder- 1/4 ts
    Grated Coconut – 1/2 cup
    Fennelseeds – 1/2 tsp
    Cardamom – 1
    Cloves – 3
    Cinnamon – 2 small piece
    Shallots – 5
    Coconut Oil/ Vegetable oil -1 tbsp
    Salt -to taste
    Curry leaves – 2 twigs
    Coriander - chopped for presentation

Method:
 1. Heat a frying pan and dry roast the grated coconut,shallots and all the spices(fennel seeds,cloves,cinnamon and cardamom) on low-medium heat till coconut becomes brown in color.Remove from fire,allow to cool      and grind the mix with little water to a fine paste.
2.  Heat a non-stick sauce pan and add oil .
3.  Saute chopped onions,green chillies and saute well.
4.  Add the ginger and garlic in to it and saute until raw smell goes off.
5.  Add turmeric powder,coriander powder,red chilli powder and saute well.
6.  Once the raw smell goes,add the chopped tomato.Cover and cook on medium flame until the tomato is well cooked.
7.  Add chicken pieces and 1/2 cup water,stir well.Cover and cook till chicken is almost cooked.
8.  Finally add coconut paste i.e...step 1 and curry leaves and let it boil for 2-3 minutes.Decorate with chopped coriander.
    Yummy chicken curry is ready.