Indian Home Recipes

INSTRUCTION Egg Plant ( Brinjal) ( medium cut) - 6 Potato - 250 gm  ( medium cut) Cucumber -( medium cut)  -2 Carrot -( medium cut) 4 Cauliflower-( medium cut)  -1 Radish - ( medium cut) -3 Beans-(cut into pieces) - 2 cups Tomato-( medium cut) 250 grm Green Chilies(split)-5 Onion-( medium cut) -1 Cumin Powder - 1 tsp Coriander Powder - tsp Red Chilly Powder - 3 tbsp Salt - As Required Oil - 200 ml Garlic Pods - 10 Ginger (sliced thin) - 1/2 cups Curry Leaves - one stem Mustard Seeds - 1 tbsp METHOD 1) Cut all the vegetables into medium sized pieces. 2) Heat oil in a pressure pan. 3) Add onion pieces, garlic and ginger pieces, mustard seeds and let them splutter. 4) Then add all the cut vegetables, and mix well and add coriander powder, jeera, and red chilly powder. 5) Mix thoroughly and add split green chilies and curry leaves. 6) Add salt and enough water and allow to simmer on low flame until it is fully done. ෴෴෴ THANK YOU 

INSTRUCTIONS Moong Dal -  3-4 cups Basmati/Long Rice - 3-4 cups Potato(medium cut) - 1 Onion(medium cut) - 1 Cumin Seeds - 1 tsp Asafoetida - 1 pinch Carrot (medium cut) - 1 Turmeric Powder - 1/4 tsp Green Chillies - 3 Salt - to taste Water - 2 cups Oil -1 tbsp METHOD 1) Wash dal and rice together and keep aside. 2) Heat oil in a pressure cooker. 3) Add cumin seeds and fry for few seconds, followed by onions and green chilies and stir for 1-2 minutes. 4) Add cut vegetables, turmeric, asafoetida, and salt along with water. 5) Pressure cook up to 1 whistle. : SERVE HOT. ෴෴෴ THANK YOU  ෴෴෴

INSTRUCTIONS Rice - 2 cups Green Chilies  - 3 nos Mint Leaves - 1 small cup Onion - 2 (sliced thin) Cloves - 3-4 Cinnamon - 2 small sticks Bay Leaves - 2-3 Curd - 1/2 cup Salt - As Required Ghee - As Required METHOD 1) Heat ghee in a pressure pan. 2) Add bay leaves, cloves, cinnamon, and mint leaves and fry well on medium gas. 3) Add onions and green chilies and saute for few mins till the onions are slightly brown. 4) Add curd and salt and mix well. 5) Then add the rice along with 1 1/2 cups of water. 6) Close the lid and cook up to  2-3 whistles. : SERVE HOT WITH RAITA OR CHICKEN GRAVY.                                ෴ ෴ ෴ ෴ THANK YOU  ෴෴෴

REQUIREMENTS EGGS - 2 Nos ONION  - 4 (MEDIUM SIZE) Green chilies - 2 Ginger Garlic Paste - 1 Tsp Tomato - 2 (Medium size) Coriander - For Garnishing) Curry Leaves - 1 stem Mustard Seeds - 1/2 small tsp Turmeric Powder- 1/2 Tsp Chilly Powder - 1/2 Tsp Oil - 3-4 tbsp INSTRUCTIONS 1) In a pan add oil and heat for a few seconds. 2) Then add mustard seeds, curry leaves, green chilly(small chopped) and mix well. 3) Then add onion and fry well till light pink. 4) Once onion is done add tomatoes and mix well. 5) As soon as you see tomatoes soft add ginger garlic paste, turmeric powder, chilly powder, and salt as per your taste and mix well for 1 -2 mins till the masala is nicely cooked. Imp:- Make sure the masala is cooked properly before adding the eggs or else the burji won't taste good rather than it will taste only masalas. 6) Time for the main ingredient add the eggs and mix well. Serve hot with Chapati Or Pav.                        

REQUIREMENTS Chicken Rice Onions - 2 nos(sliced fine) Tomatoes - 2 nos (Medium Size ) A paste of (Ginger, Garlic, Coriander Leaf, 3  Green Chilies) Whole Spices:- Cloves - 4 nos Cardamom - 2 nos  Black Pepper - 6-7 nos Cinnamon - 1 big stick Bay Leaf -2 nos Black Cardamom - 1 no Turmeric - 1/2 tsp Chilly Powder - 1/2 Tsp Coriander Powder - 1 1/2 Tsp Oil/Ghee - 4 5 tbsp Curd - 3 4 tbsp Salt as required INSTRUCTIONS 1) In a pressure cooker add oil/ghee then add all the whole spices and let it get fried on low gas. 2) Then add onions and cook till light brown (make sure you don't burn the onions). 3) Once onions are light brown add paste of (ginger, garlic, coriander leaf and green chilly) and fry well. 4) Then add chicken and fry well in the masala for few mints. 5) Then add curd and tomatoes and salt and mix well nicely for 3-4 mints 6) Then add turmeric powder, chilly powder, coriander powder and mix well 6) Then add washed rice and cook f

INGREDIENTS All purpose flour (Maida) - 1 tbsp Corn flour - 2 tbsp Egg - 1 no Red-orange color - 1/2 Tsp Oil for deep frying Potatoes(big)-3 nos Toothpicks (not plastic)                                          FOR MARINATING  Boneless Chicken - 250 gm Ginger-garlic paste - 2 tsp Red chili powder - 2 Tsp Garlic - 1 tbsp Ginger - 1 tbsp Coriander leaves - 1 tbsp Garam Masala powder - 1 tbsp Lemon Juice - 1/2 slice China Salt - 1 Tsp Salt - As required PROCEDURE 1) Mix all the ingredients given for marination and marinate it overnight. 2) Add Maida, corn flour, red-orange color and egg to it. 3) Peel the potatoes and slice them as chips, but little thicker. 4) Take a slice, keep the chicken piece on it, fold the potato slice a bit and pierce them together using a toothpick.  5) Heat oil in a pan or a kadai. 6) Deep fry the chicken pieces on a low flame. Serve hot by just adding a pinch of lemon it will bring a slangy taste to the chick

INGREDIENTS Basmati rice - 2 CUPS Potato(medium) - 1 no Onion(big) - 1 no (chopped) Green chilies - 2-3 nos or as required Fresh cauliflower leaves - 1/2 cups Fresh or frozen peas - 1/2 cups Coriander leaves - As required Cumin seeds - 1/2 tsp Mustard seeds - 1/2 tsp Coriander leaves - As required Coriander powder - 1 Tsp Turmeric powder - 1/2 tsp Garam masala powder - 1 Tsp Red chilly powder - 1 Tsp Salt - As required Oil - 2-3 Tsp INSTRUCTION 1) Heat oil in a pan 2) Splutter cumin seeds and mustard seeds. 3) Add chopped onions and green chilies and saute, till they turn golden brown. 4) Add turmeric powder, coriander powder and leaves it for a sec. 5)  Add potatoes and mix well. 6) Cover and cook, until potatoes, are partly cooked. 7 ) Add cauliflower and peas and stir it well with little salt. 8) Cover and let it cook. 9) When it is cooked, add boiled rice and mix well. 10) Add salt, garam masala, and coriander leaves. 11) Mix well an

INGREDIENTS Rice - 3 cups Chicken - 1/2 kg Tomato - 4 no Onion - 4 no Mint Leaves - 1/2 bunch Coriander Leaves - 1 bunch Curd - 1/2 cup Poppy Seeds - 1 tsp Cashew-nuts - 10 no Ginger paste - 2 tsp Garlic Paste - 2 Tsp Cloves - 4 no Cinnamon - 1 stick Cardamom- 4 no Turmeric Powder- 1/2 Tsp Vanaspati (GHEE) - 1/2 cups Green Chilies - 6 nos Salt - according to taste INSTRUCTION 1) Soak rice in water for 15 mins and then drain. 2) Fry the rice and keep it aside. 3) Heat dalda in a pressure cooker. 4) Fry the onions, spices, tomato, ginger paste, garlic paste, green chilies, coriander leaves, mint leaves, and turmeric powder, until the oil, comes on top. 5) Grind together cashews and poppy seeds. 6) Mix the cashew-poppy seeds paste with curd. 7) Add the chicken and curd mixture into the masala and mix nicely. 8) Add enough salt to it. 9) On top of this, spread the rice and add about 5 cups of water. 10) Cover and cook with the weight on,

INGREDIENTS Tomatoes (big) - 3 nos Tamarind - A small lemon sized ball Ginger - 1/2 piece Red Chilies - 4-5 nos Garlic Pods - 4-5 nos Salt-As per taste For Seasoning Oil - 2 Tsp Mustard seeds - 1 tsp Curry Leaves - 1 small stem Black gram - 1 tsp Red Chilly - Half of one Asafoetida - 1/4 tsp                                          INSTRUCTION 1) Take 2 glasses of water in a vessel and put tomatoes in it 2) Boil the tomatoes for 5-7 mins. 3) Take the tomatoes out and let them cool. 4) Remove the skin from the tomatoes and mash them. 5) heat oil in a pan. 6) Splutter mustard seeds. 7) Add curry leaves, black gram, half red chilly and asafoetida. 8) Add mashed tomatoes, tamarind juice, and salt. Stir it for 2 mins. 9) Remove from the stove.  Serve With Idli, Dosa, Bread Or Chapati. ෴෴෴ THANK YOU  ෴෴෴

INGREDIENTS Crabs - 1 kg(cleaned) Onions - 2 nos (finely chopped) Tomato - 1 nos (finely chopped) Ginger - 1/2 inch piece Garlic - 4 cloves Fresh coconut milk - 1 cup Dried red chilies - 2 nos Cumin Seeds- 1 tsp(powdered) Coriander powder - 1/2 tsp Chilly powder - 1 Tsp Fennel seeds- 1/2 tsp Turmeric powder - 1 Tsp Vinegar - 1 Tsp Curry leaves -3 springs Coriander leaves -2 springs (chopped) Water -As Requirement  Oil - As Requirement  Salt- As Requirement  INSTRUCTION 1) For preparing coconut crab curry, grind onions, tomato, ginger, garlic, coriander powder, chilly powder, turmeric powder, dried red chilies, fennel seeds, cumin seeds, vinegar and salt to smooth paste 2) Heat oil in a vessel and saute the above paste for 5 mins on low flame. 3) Toss in the crabs and mix well with a little water. Allow it to cook on low flame for 10 mins. 4) Pour in the coconut milk, cover and cook for 5 mins on low flame. 5) Garnish with curry leaves and cor

INGREDIENTS Chicken boneless - 2 cups Water - 4 cups Carrot(grated) - a small cup Egg white - 1 no Vinegar - 1/2 Tsp Cornflour - 3 Tsp White pepper-As required Salt-Ad required INSTRUCTION 1) First cook chicken with salt and water in a cooker. 2) Separate the chicken stock and keep it aside. 3) Shred the chicken into small pieces either by hands or run in a mincer. 4) Bring to boil the chicken stock. (  you can add eater if you desire more cups of soup). 5) Add grated carrot and boil till carrot is cooked. 6) Add chicken pieces and boil them together. 7) Now add vinegar and white pepper. Boil for another 5-10 mins. 8) Add egg white through a strainer, o that it falls through the strainer as drops. Cook for another five mints. 9) When all ingredients get blended, mix cornflour with water till it gets thickened. 10) Serve hot garnished with coriander leaves. ෴෴෴ THANK YOU  ෴෴෴

INGREDIENTS Eggs - 3 nos Thick coconut milk - As Required Onions(big) - 1 nos (cut into thin,long slices) Tomato -  1 no (cut into thin, long slices) Ginger - 1/4 pieces(finely chopped) Garlic pods - 1 no (finely chopped) Green chilies(slit) - 4-5 nos Turmeric powder - 1/2 tsp Chilly powder - 1/2 Tsp Coriander powder - 1/2 tsp Curry leaves - A few Oil - 1-2 Tsp Salt-As Required Coriander leaves for garnishing INSTRUCTION 1) Boil the eggs and keep aside. 2) Heat oil in a pan. 3) Add ginger, garlic and slit green chilies along with the curry leaves. 4) Add turmeric powder. 5) Add onions and saute, till translucent. 6) Add salt, chilly powder, and coriander powder and saute again for 12 mins. 7) Add tomatoes and cook, till they are almost done. 8) Cut the De-Shelled eggs vertically into halves. 9) Add the eggs into the pan and mix well. 10) Keep on a low flame. 11) Add the coconut milk and mix well. 12) Allow it to boil. 13) Garnish wi

INGREDIENTS Basmati rice - 1/2 kg Prawns - 2 cups(cleaned) Tomato - 4 nos (finely chopped) Coriander powder - 2 Tsp Green chilies - 10 nos Ginger - 1 piece Garlic pods - 6-8 nos Onion(large) -2 nos(finely chopped) Coriander leaves - 1 bunch Mint leaves {Pudina}- A few Turmeric powder- A pinch Cloves -3 nos Cardamom -3 nos Cashew nuts-8 nos Ghee-2 Tsp Oil- 2 Tsp Salt - As Required INSTRUCTION 1) Clean and soak rice for 1/2 an hour. 2) Grind together ginger, green chilies, garlic,1/2 of onion, coriander powder,3/4 of coriander leaves and salt to a fine paste. 3) Marinate the cleaned prawns with the above mixture at least for 15 mins. 4) Heat oil and ghee together in a heavy bottom vessel. 5) Add crushed spices, cashew nuts, mint leaves, and onion and salute, till it becomes golden brown. 6) Add tomatoes and cook, till it becomes soft. 7) Add the marinated prawns 8) Add turmeric powder and saute, till the oil separates. 9) Add rice to it.

INGREDIENTS Fish - 1 lb (preferable small fish or cut the fish into one-inch pieces) Coconut - 3/4 cups(scraped) Turmeric powder - 1/2 tsp Chili powder - 1/2 Tsp Coriander powder - 1 1/2 Tsp Red onion - 1 cup(sliced) Green chilies - 2 nos (cut into 2 pieces) Curry leaves - 1 string Tamarind - make a juice of 1/2 cup Salt - to taste Oil - 1 Tsp Mustard seeds - 1 pinch INSTRUCTION 1) Grind the coconut with the chilies, turmeric and coriander powders and make a fine paste. 2) Heat the oil in a non-stick tawa 3) Break mustard seeds and put onions, green chilies, and curry leaves. 4) Make it half cooked. 5) Pour the paste made of coconut and curry powders and heat well after adding tamarind juice. 6) Add one cup of water and boil and put the fish into the boiling mixture and make it boil again. 7) Reduce the flame and cook closed and slowly stir occasionally from sides as the fish may be scrambled if stirred forcefully. -Add water if required

INGREDIENTS Chicken - 1 1/2 kg Onions - 150 gm Curd - 150 ml Ginger paste -1 tsp Chilly paste - 1 tsp Garlic pods - 4 nos Coriander leaves - 1 tsp Chilly powder - 1 Tsp Cumin seeds - 1/2 tsp Ga-ram masala - 1 tsp Oil - 50 ml Rice - 450 gm Cardamom - 2 nos Cloves - 2 nos Cinnamon - 2 nos Bay leaf- 2 nos Black pepper - 1 tsp Salt - As Required For Garnishing:- Milk Saffron Cashew Nuts Raisins Powdered nutmeg Boiled eggs INSTRUCTION 1) Marinate the tender chicken with curd, chilly paste, ginger garlic paste, salt, coriander leaves, and garam masala powder for about half an hour. 2) Meanwhile, cook the rice along with all spices and pepper. 3) Heat oil in a pan and fry the onions cut into long thin slices and cook the marinated chicken. When this chicken is cooked well add this to the half cooked rice. 4) In warm milk, add saffron and mix well. 5) Fry cashew nuts and raisin  in the ghee and keep it aside. 6) When the chicken and rice

                                                    INGREDIENTS White bread slices-2 nos Eggs-2 nos Milk-2 cups    Vanilla essence-2 drops Sugar for Caramelization - 3 Tsp (heating sugar until it turns dark brown) Cashew nuts -A few Raisins nuts -A few                                                       PROCEDURE 1) Cut the slides of the bread and soak it in milk for 15 mins. 2) Beat the eggs along with sugar in a blender 3) To this, add vanilla essence and the milk-and-bread combine 4) Blend 5) Caramelize sugar adding a little water in a heated pan. 6) In a small container in a pressure cooker and bake for 30 mins (without putting the valve weight on). 7) After cooling the container, refrigerate and serve. ෴෴෴ THANK YOU  ෴෴෴