BAKED PASTA WITH CHEESE

INGREDIENTS

Boiled Pasta                         125 grams
Butter                                     20 grams
Plain Flour                              20 grams
Cheddar Cheese                    100 grams
Parmesan Cheese                 100 grams
Salt                                         for taste
Crushed Black Pepper              for taste
Milk                                           300 ml

METHOD

Heat a pan and melt the butter.
Add plain flour to butter to form a roux.
Then add milk little by little,add salt,stir continuously.
After it gets thick consistency,remove from the hob.
Now add 175 grams of cheese and mix well.
Preheat the oven to 250 degrees.
Transfer the mixture to an ovenproof dish and add the boiled pasta.
Gently mix and now sprinkle some pepper and the remaining cheese.
Place it in the oven,grill for 20 minutes. (Golden color as shown in the picture)

Serve hot.....

MUGHLAI EGG CURRY

INGREDIENTS
    

Eggs                                                                   4

Onion(chopped)                                                 3

Green chillies                                                     3

Ginger-garlic paste                           1 tablespoon

Tomato(chopped)                                               2

Coconut milk                                               1 cup

Curd                                                     2 teaspoon

Milk                                                          1/4 cup

Jeera powder                                     1/4 teaspoon

Kashmiri chilly powder                       1 teaspoon

Turmeric powder                              1/4 teaspoon

Coriander powder                          1 1/2 teaspoon

Garam Masala powder                         2 teaspoon

Cashewnuts                                                         6

Almonds                                                              8

Ghee                                                     4 teaspoon

Salt                                                             to taste

METHOD

Soak almonds and cashew nuts in warm water for sometime.(peel off almond skin before grinding)
Grind almond,cashew,chopped onions,ginger-garlic paste and greenchillies into a fine paste.
Heat ghee in a pan.Add the paste to it and saute well..
Add milk little by little in quantity and stir well till oil separates.
Add jeera powder,red chilli powder,coriander powder,garam masala powder,chopped tomatoes,curd,salt and stir well.
Once it gets dry,Add coconut milk to it and boil for 1-2 mins.
Now break the eggs and add one by one to it,leave it for 2 minutes and mix.
Garnish with coriander leaves.

Serve hot with Idly/Idiyappam/Indian breads..

PRAWN BRIYANI

INGREDIENTS

Prawns                             500 grams
Basmati rice                     500 grams
Oil                                         100 ml
Green cardamom                           2
Clove                                             4
Cinnamon                                      2
Onion                               3 medium
Tomato                                           4
Red chilli powder         3/4 teaspoon
Green chillies                                 4
Garlic paste                  2 tablespoon
Ginger paste                 3 tablespoon
Mint leaves             1 1/2 tablespoon
Coriander leaves    1 1/2 tablespoon
Curd                                      1/2 cup
Salt                                        to taste
Food color  a pinch diluted in water

METHOD

Heat oil in a pan,put green cardamom,cinnamon,cloves.Add onions,green chillies and saute for 5 minutes.
Then add garlic paste,saute for 2 minutes,now add prawns and saute 2 minutes
Now add ginger paste,tomatoes,mint & coriander leaves,curd,red chilli powder,salt and cover with lid,cook till it gets gravy consistency.
Now add the boiled basmati rice to gravy,sprinkle food color and mix gently..
Dhum it for 5 minutes.

Serve hot with raitha.....

CHICKEN BRIYANI

INGREDIENTS

Chicken                            500 grams
Basmati rice                     500 grams
Oil                                         100 ml
Green cardamom                           2
Clove                                             4
Cinnamon                                      2
Onion                               3 medium
Tomato                                           4
Red chilli powder         3/4 teaspoon
Green chillies                                 4
Garlic paste                  2 tablespoon
Ginger paste                 3 tablespoon
Mint leaves             1 1/2 tablespoon
Coriander leaves    1 1/2 tablespoon
Curd                                      1/2 cup
Salt                                        to taste
Food color  a pinch diluted in water

METHOD

Heat oil in a pan,put green cardamom,cinnamon,cloves.Add onions,green chillies and saute for 5 minutes.
Then add garlic paste,saute for 2 minutes,now add chicken and saute till it gets cooked.
Now add ginger paste,tomatoes,mint & coriander leaves,curd,red chilli powder,salt and cover with lid,cook till it gets gravy consistency.
Now add the boiled basmati rice to gravy,sprinkle food color and mix gently..
Dhum it for 5 minutes.

Serve hot with raitha.....

PANEER BUTTER MASALA

INGREDIENTS

Cottage cheese (paneer)                          500 grams
Butter                                                 5 tablespoons
Oil                                                           1 teaspoon
Red chilli powder                                   1 teaspoon
Coriander powder                                1 tablespoon
Garam masala powder                         3/4 teaspoon
Fried Onion                                        3 tablespoons
Ginger & Garlic paste                           2 teaspoons
Tomato sauce                                      1 table spoon
Tomato puree                                 2 1/2 tablespoon
Salt                                                               to taste
Kasoori methi powder                         1/2 teaspoon
Fresh cream                                        2 tablespoons
Milk                                                               2 cups
Coriander leaves                                  1 tablespoon

METHOD

Take a bowl,add red chilli powder,coriander powder,kasturi methi powder,garam masala powder,tomato sauce,tomato puree and a cup of milk,mix it well and keep aside.
Heat a pan,put butter and then ginger & garlic paste,saute it.
Add fried onions and saute for a minute then add the mixture to it..
Then keep stirring and add the remaining milk. ( for gravy consistency )
Now close the lid and cook for a couple of minutes.
Then add paneer and cook for a minute.
Finally add fresh cream and garnish with coriander leaves.

Serve with chappathis / parathas...

CORN FRIED RICE

INGREDIENTS

Ghee or Oil                                 3 teaspoons
Boiled basmati rice                               2 cup
Sweet Corn Kernels                           1/2 cup
Carrot                         finely chopped 1/2 cup
Onion                                             1 medium
Green chilli                                                 1
Red capsicum                                          half
Coriander                                           1 spoon
White pepper                                      2 pinch
Soya sauce                               Half teaspoon
Salt                                                     to taste

METHOD

Heat ghee or oil in a pan..
Add onions,green chilli,carrot and saute it.
Then add corn kernels & capsicum. Saute for a minute.
Add boiled rice to the pan.
Sprinkle white pepper,soya sauce and salt.
Mix well and sim it for a couple of minutes.
Garnish with coriander.

Serve it hot.....

CRUSTY POTATO FINGERS

BEFORE FRYING

INGREDIENTS

Potatoes cut into fingers                  2 Large
Crushed cornflakes                           2 Cups
Oil                                          for deep frying
For Batter --
Onion               roughly chopped 1 medium
Green chilli                                                2
Salt                                                   to taste
Corn flour                                1 tablespoon
All purpose flour ( Maida )         2 teaspoon
Ginger                                             1/2 inch
Water                                      to boil potato

METHOD

Take a pan.Boil 4 cups of water,a spoon of salt,parboil the sliced potatoes (dry and keep aside)
Now for batter,in a mixer jar,put onions,green chillies and ginger and grind finely.
Transfer the batter to a bowl and add all purpose flour,corn flour.
Add a little water for loosening the batter.
Now dip the potato fingers into batter and coat with crushed cornflakes. ( picture 1 )
Heat oil in a pan,deep fry it...

Yup.. Crunchy Potato fingers ready...
You can also try with Chicken and Fish..