Chicken/Egg/Vegetable Puff

CHICKEN PUFF INGREDIENTS(Serves 3):

Chicken - 100 gms
Onion - 1 no
Garam masala powder - 1 tsp
Chilli powder - 1 tsp
Chopped coriander - 1 tsp
Chopped mint - 1 tsp (Optional)
Oil - 1 tsp
Salt to taste   

PREPARATION:

1)Pre-cook chicken and keep aside
2)Heat oil in a pan. Add jeera, onion, chicken and saute till the raw smell goes off.
3)Add garam masala powder, chilli powder, chopped coriander, chopped mint & salt
4)Cook for 10-15 minutes
5)Put the mixture into the pastry sheet and fold. Preheat the oven to 400 degrees. Bake for about 30-40 minutes.


EGG PUFF INGREDIENTS:

Egg - 3 nos
Onion - 2 no
Garam masala powder- 1 tsp
Chopped coriander - 1 tsp
Chopped mint - 1 tsp (Optional)
Oil - 1 tsp
Salt to taste

1)Cook Egg and cut it into to half
2)Heat oil in a pan. Add jeera, onion & saute
3)Add chopped coriander, chopped mint, garam masala powder & salt.
4)Mix the egg and masala
5)Put the mixture into the pastry sheet and fold. Preheat the oven to 400 degrees. Bake for about 30-40 minutes.

VEG PUFF INGREDIENTS:

Onion - 1 no
Potato - 2 no
Grated Carrot - 1/4 cup
Frozen Peas - 1/4 cup
Garam masala powder- 1 tsp
Chopped coriander - 1 tsp
Chopped mint - 1 tsp
Oil - 1 tsp
Salt to taste


PREPARATION:

1)Pre-cook potato and smash it.
2)Heat oil in a pan. Add jeera, onion and saute
3)Add smashed potato, grated carrot, peas, chopped coriander, chopped mint and saute till the raw smell goes out.
4)Add garam masala & salt to taste.
5)Put the mixture into the pastry sheet and fold. Preheat the oven to 400 degrees. Bake for about 30-40 minutes.


(P.S. You can get this pastry sheet in walmart)

Adai Recipe

INGREDIENTS:

Raw rice - 1/2 cup
Boiled rice - 1/2 cup
Channa dal - 1/2 cup
Moong dal - 1/2 cup
Toor dal - 1/2 cup
Urad dal - 1/4 cup
Red chilli - 3 nos
Onion - 1 no
Coriander leaves - 2 tsp (Chopped)
Grated Carrot - 2 tsp (Optional)
Curry leaves - 1 sprg
Asofoetida - A pinch
Cumin seeds - 1/2 tsp
Salt to taste
Oil for making adai

PREPARATION:

1)Soak rice & dal for 3-4 hours.

2)Grind the soaked rice & dal with red chilli, salt & water to a coarse paste

3)Add cumin seeds, asofoetida, chopped onion, grated carrot, coriander leaves & curry leaves to the batter

4)Heat tawa and pour a ladle of batter and spread it evenly.

5)Add oil around the adai. Once it is cooked, flip it over to the other side.

6)Serve hot with chutneys.

Fish Curry/Khuzhambu

INGREDIENTS:

Fish - 6 pieces
Tamarind - 1 lemon size
Onion - 1 no
Tomato - 2 nos
Chilli powder - 2 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/2 sp
Garlic - 2 nos
Curry leaves - 1 sprg
Oil - 3 tsp
Mustard - 1/2 tsp
Jeera - 1/2 tsp
Fenugreek Seeds - 1/2 tsp
Asofoetida - A pinch
Water - 6 cups


PREPARATION:

1)Fry onion & tomato with 1 tsp oil in a pan. Once it cools, grind the onion & tomato mixute along with tamarind juice.
 

2)Heat oil in a pan. Add mustard, jeera, fenugreek seeds, asofoetida, chopped garlic & curry leaves
 

3)Now add the ground mixture, chilli powder, coriander powder, turmeric powder & salt
 

4)Add 6 cups of water and boil for 30-40 mins
 

5)When the gravy becomes thick(with half of the water absorbed), add the fish pieces and cook for 5 mins on slow heat.

6)Serve with hot rice.

 

Spinach Kootu

INGREDIENTS:

Chopped Spinach - 1 Cup
Yellow moong dal - 1/2 cup
Onion - 1 no
Green chillies - 4 nos
Garlic - 2 nos
Turmeric powder - 1/4 sp
Water - 3 cups
Salt to taste

For seasoning:

Oil - 1 tsp
Mustard - 1/2 sp
Urad dal - 1/2 sp
Cumin Seeds - 1/2 sp
Red chillies - 2 nos
Asofoetida - A pinch
Curry leaves - 1 sprg



PREPARATION:

1)Fry moong dal in a pan for 2 mins and pressure cook it along with the chopped spinach, onion, garlic, green chillies, turmeric powder, salt & water.

2)Grind the cooked spinach in the blender for few secs(Don't make it as a smooth paste)

3)For seasoning heat oil in a pan, add mustard, urad dal, cumin seeds, asofoetida, red chillies & curry leaves

4)Add the seasoned mixture to the spinach kootu.

Chicken Dum Biryani Recipe

INGREDIENTS:

Chicken - 1/2 lb
Basmati Rice - 2 cups
Onion - 1 No.
Tomato - 1 No.
Mint Chopped - 1/2 cup
Coriander Chopped - 1/2 cup
Ginger & Garlic Paste - 1 tsp
Green Chillies - 2 Nos
Lemon - 1/2
Turmeric powder - 1/2 tsp
Chilli Powder - 1 tsp
Biryani Masala Powder- 2 tsp
Bay leaves - 2 Nos
Cloves - 3 Nos
Cardamom - 2 Nos
Cinnamon - 1 No
Curd - 2 tsp
Oil - 3 tsp
Salt - to taste


PREPARATION:

1)Cook rice until its 80% done and keep aside

2)Marinate chicken with turmeric & lemon juice for at least 1 hour

3)Heat oil in a heavy bottom pan. Add Bay leaves, Cloves, Cardamom & Cinnamon

4)Add Onion, Ginger & Garlic paste, Green chillies and saute

5)Add Mint leaves, Coriander leaves, tomato and saute for few minutes

6)Add the marinated chicken and saute for another 5 minutes

7)Add Biriyani masala powder, Chilli powder, curd & salt to taste

8)Close & cook for 20-30 minutes on medium heat

9)On top of the gravy add the cooked rice. Close with tight lid and cook for 30 - 40 minutes on low heat (Or) You can mix the rice and gravy and keep in the conventional oven at 400 degrees for 30 - 40 minutes. Cover the tray with aluminium foil while keeping in the oven.

9)Garnish with Chopped coriander leaves & serve.

Optional - Add Fried onions, Food color(mixed in little water or curd), Chopped mint leaves while you slow cook the biryani on dum