Mango Drink Recipe

Ingredients:

8 Green Mangoes

 4 Cups Water

 1 Tsp Dry-Roasted And Grounded Cumin Seeds

 ½ Tsp Red Chili Powder

 1 Tsp Salt

 4 Tblsp Sugar

 3 Tblsp Chopped Mint Leaves

 12 Crushed Ice-Cubes

Method:

 Cook the mangoes in adequate water.

 Drain the water and peel the outer skin.

 Stone and pulp the mango.

 To the pulp, add water, sugar, salt, chili, mint and cumin.

 Whisk thoroughly.

 Serve chilled with crushed ice.

Fish Masala

Ingredients:

For Marinating

Fish - 1 lb (cut into pieces)
Red Chilly Powder - 2 tsp
Corriander Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Fennel Powder - 1/2 tsp
Salt - as needed
Lemon Juice - as needed (app. 1 tblsp)

For  Masala

Onion - 1 big(or 2 small finely chopped)
Tomato - 1 big (or 2 small chopped)
Green Chilly - 4
Red chilly Powder - 2 tsp
Corriander Powder - 1.5 tsp
Turmeric Powder - 1/4 tsp
Fennel Powder - 1/4 tsp
Cumin Powder - 1/4 tsp
Grated Cococnut - 2 tblsp
Tamarind - small lime sized
Salt - as needed
Cilantro - for garnish
Oil - 2 tblsp

Method:

1. Cut the fish into small pieces and marinate with the ingredients under 'For Marinating'.
2. After about 5 minutes of marinating, shallow fry the pieces.
3. To prepare the masala, heat oil in a pan and fry the onions till golden brown.
4. Next add the tomatoes and green chillies and cook till the tomatoes become pulpy.
5. Now add the tamarind pulp and all the dry spices. (red chilly powder, corriander powder, turmeric powder, cumin powder, fennel powder and salt)
6. Grind the coconut and add it to the masala.
7. Cook till the mixture is well cooked and oil seperates from the masala.
8. Finally add the fried fish pieces and chopped cilantro.
9. Toss gently and cover with a lid. Cook on medium low heat for few minutes and switch off.
10. Serve with white rice or chappatti

Chicken Roll

Ingredients:

Chicken/ Turkey breast - 1
Spinach - 1/2 cup
Green chillie - 1
Chilly powder - 1/2 tsp
Corriander powder - 1/2 tsp
Cumin powder - 1/4 tsp
Garam masala - a pinch

Turmeric powder - a pinch
Ginger garlic paste - 1 tsp

Cumin powder - 1/4 tsp
Salt - to taste
Lemon juice - 2tsp
Yogurt - 2 tblsp

Method:

1. Wash the chicken/turkey breast and sclice it into thin layers about 1 inch thick.
2. Mix all the spices (garam masala, chilly powder, ginger garlic paste, corriander
powder, cumin powder, turmeric powder and salt) with yogurt and add the lemon juice to it.
3. Apply the marinade on the chicken/turkey layers and let it rest in the refrigerator for atleast half and hour. Overnight marination would be excellent.
4. While the chicken/turkey rests, heat some oil in a pan. Temper some cumin seeds.
5. Add the green chillies and spinach with little salt. Let it cook for few minutes until the spinach wilts.Switch off and let it cool.
6. Once it is cool enough, grind it into a coarse paste.
7. Spread this spinach chutney on the chicken/turkey layers.
8. Roll the chicken/turkey as shown in the picture. Use toothpicks to hold the chicken in place.
9. Fry the rolls in oil or bake it in an oven preheated to 300 degrees for 20 minutes or until done.
10. Remove the toothpicks and serve. Few drops of lemon juice can be added at the end

Ingredients-1:

Turkey/chicken (boneless, skinless) - 1/2 lb (app. 250 gms)
Ajinomoto - 1/2 tsp
Pepper powder - 2 tsp
Egg - 1
Corn flour - 2 tblsp
Ginger garlic paste - 1 tsp
Salt - 1 tsp
Oil - for frying

Ingredients-2:

Cumin Seeds - 1/4 tsp
Curry leaves - 5
Chilly powder - 1 tsp
Cumin powder - 1/2 tsp
Corriander powder - 1/2 tsp
Ajinomoto - 1/2 tsp
Red food colour - 1/4 tsp
Red Chilly Garlic Sauce - 3 tblsp
Ginger garlic paste - 1 tsp
Garlic - 5-6 cloves(minced)
Oil - 1 tblsp
Salt - to taste
Cilantro - for garnish (finely chopped)
Oinion - for garnish (chopped lengthwise)
Lemon juice - few drops




Method:


1. Wash and cut boneless skinless turkey/chicken into bite size pieces.
2. Mix the turkey pieces with all the ingrediants from list 1 and let it rest for 20-30 minutes.
3. Heat oil in a pan and fry the turkey/chicken pieces. Drain excess oil using paper towel and keep aside.
4. Heat oil in another pan. Add cumin seeds and fry till it splutters.
5. Add curry leaves, garlic, ginger garlic paste and fry for a minute stirring
continuously to avoid burning.
6. Now add cumin powder, chilli powder, corriander powder, ajinomoto, chilli garlic sauce and red food colour.
7. After half a minute add turkey/chicken pieces to the mixture. Toss everything together and switch off.
8. Sprinkle few drops of lemon juice, garnish with onions and cilantro and serve with biriyani, pulav or any roti.

Egg fry

Ingredients: 



4 - egg
4 cloves - garlic
3 - red chilli
1/2 tsp - pepper
1 tsp - cumin
Salt to taste 4 tsp - oil
Coriander leaves 




Method:

1. Boil an egg and keep it aside.
2. Finely grind all other ingredients.
3. Heat oil in a pan.
4. Fry the ground mix for 5-10 minutes.
5. Slice the egg into 4 pieces without separating yolk.
6. Add it into masala.
7. Fry for 2 minutes.
8. Serve with coriander leaves.

Cauliflower biriyani

Ingredients:

1 cup basmati rice

2 onions sliced lengthwise

1 small cauliflower-cut into florets

2 tsp oil

1 tsp cumin seeds

1 green chilli slit into half

Bit of asfoetida

Few cashew nuts

Few curry leaves

1/2 tsp turmeric powder

1 tsp garam masala powder

Salt to taste

1/2 cup beaten curds

Finely cut coriander leaves

Method:

Soak the rice for 1/2 hour in sufficient water. Heat oil and add cumin seeds. When it splutters, add green chillies, cashews and roast till it starts turning golden brown. Add asafoetida, curry leaves, onions and fry for 2 mins. Add the cleaned cauliflower florets, rice (after draining the water) and cook for 2 mins. Finally add 2 cups of hot water, salt, turmeric, curds, garam masala powder and mix well.

Transfer to a vessel and pressure cook. Garnish with fried onions, cashews and coriander leaves.

Serve hot with raita 

SPINACH CHAPPATHI

Ingredients:

Wheat flour - 2 cups
Spinach - 3 medium sized bunches( palak )
Green chillies - 3
Red chilli powder - 1/2 tsp
Dhania powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Cumin seeds -1/2 tsp
Garam masala powder - 1/2 tsp
Powdered salt - 11/2 tsp
Oil  - 2 Tbl.sps (for the dough)
for frying - 6 tsp


Method:

Sieve flour with salt and a pinch of cooking soda.

Chop palak finely.

Heat a teaspoon of oil and fry cumin seeds, green chillies and chopped palak.

Sprinkle little water and cook soft.

Remove from fire and grind to smooth paste When it cools down.

Mix all dry ingredients in a mixing bowl, with oil.

Gently combine ground palak and knead to a smooth dough sprinkling more water for mixing.

Keep closed for 2 hours.

Make chappathis and puff up on a hot tawa.

Use half a tea spoon of oil for one chappathi.( for both sides )


yield: 12 chappathis.


Caloric value: 1 chappathi - 112 calories.