Kothu Chapathi( Minced Chapathi with spicy vegetables)

Ingredients

Chapati cooked- 8( Tear into pieces or chop into julienne with knife)

Carrot- 1( julienned)

Green beans( chopped)- 1cup

Cabbage( shredded)- 1cup

Garlic clove( crushed)- 2

Onion small( minced)- 1

Green chilli( slit)- 1

Tomato small( chopped)- 1

Ginger and Garlic paste- 1tsp

Curry leaves- few

Red chilli powder- 1 1/2tsp( +/-)

Coriander powder- 2tsp

Cumin powder/ Jeera powder- 1tsp

Garam masala- 2tsp

Salt to taste

Oil- 2tbsp

For tempering

Cinnamon- 2"

Cloves- 2

Green cardamom- 2

Bay leaf- 1

Method 

Heat oil in a pan, when oil is hot add the tempering ingredients and fry until the aroma of whole spices rise. Now add the chopped onions, slit green chilli and ginger garlic paste and fry until the onions turns brown. Add the carrot, green beans, cabbage and garlic, sauté until the vegetables are cooked. Add the tomatoes and cook until tomatoes are mashed. Next add the red chilli powder, cumin powder, coriander powder, Garam masala and required salt. Add little water and bring the vegetable mixture to boil, check the seasoning, add the curry leaves and chopped chapati. Mix well until the gravy is absorbed by the chapati and sauté until chapati is dry. Serve hot kothu chapati with raita or gravy of your choice.

( If preferred beaten egg, cooked and shredded chicken can be added to the above recipe for Egg Kothu Chapati and Chicken Kothu Chapati).

Indian Chicken lollipop with Hot garlic sauce

Ingredients
Chicken lollipop cuts- 8 piece
All purpose flour (Maida) - 1/4 cup
Fresh ginger- 2" piece
Garlic cloves- 6 nos
Green chilli- 3 nos
Soy sauce- 1 tsp
Garam masala powder- 2 tsp
Thick curd/ yogurt- 1/4 cup
Red food color- few drops
Pepper powder and Salt to taste
Oil to deep fry
Egg- 1 no

Method
In a mixer (blender) grind ginger piece, garlic cloves and green chilies to fine paste by adding very little water. 
Take large bowl, add ground ginger-garlic-green chilli paste, soy sauce, yogurt, Garam masala powder, food color and required salt, mix well to make smooth paste. 
Marinade the chicken lollipops in the above paste for at least 2 hours. 
Next in a medium bowl beat egg with pepper powder and pinch of salt.
Spread all purpose flour on a plate, take each marinated chicken lollipop and roll on all purpose flour.
Dip the flour coated chicken lollipops in beaten egg and once again roll in the flour (make sure the flour is well coated on the chicken lollipops). 
Heat oil in a pan to deep fry, when oil is hot, drop the prepared chicken lollipops into hot oil and fry till golden brown.

Hot Garlic Sauce recipe

Ingredients

Garlic clove- 4

Whole dry red chillis- 2

White vinegar- 1 tsp

Tomato ketchup- 1 cup

Oil- 1 tbsp

Method

Grind garlic cloves and red chilli in a mixer/ blender to a smooth paste adding vinegar. In a small pan add oil and fry the ground paste for few seconds. Remove pan from heat and allow to cool, add this mixture to tomato ketchup and mix well. Serve "Hot Garlic Sauce" with fried rice, noodles or serve a dip for chicken lollipop, cauliflower( gobi) pakora and with chips.

Indo-Chinese- Indian Chicken Noodles

Ingredients

Veg noodles/ Egg noodles- 2 pack

Boneless Chicken pieces- 250 gms

Egg( beaten)- 2 nos

Cabbage shredded- 2 cups

Carrot julienned- 1 cup

Capsicum/ Green bell pepper julienned- 1/2cup

Light Soy sauce- 1 tsp

Green chilli sauce- 1/2 tsp

Ajinomoto- 1/4tsp

White pepper powder and Salt to taste

Oil- 3 tbsp

Green onions/ scallions- to garnish

Oil to deep fry

Chicken marinade ingredients

Maida/ All purpose flour- 2 tbsp

Corn flour- 1 tbsp

Light Soy sauce- 1/2 tsp

Red chilli paste/ Red chilli powder- 1 tsp

Salt to taste

Method

Boil egg noodles until tender, drain and  set aside to cool. Make scrambled egg out of beaten egg and set aside. In a medium size bowl add chicken marinade ingredients and mix well to make smooth paste adding very little water. Add the chicken pieces to the prepared marinade and set aside for at least 30 mins. Heat oil in a pan to deep fry, when oil is smoking hot add the chicken pieces to the oil and fry until chicken pieces are golden brown. Drain the chicken pieces from oil and set aside to cool. When the fried chicken pieces reaches room temperature shred them into bite size pieces.

Next heat 3 tbsp oil in a large wok/ pan, when oil is hot add add the carrot, capsicum and cabbage and stir fry for few mins. Now add the boiled egg noodles, cooked chicken and scrambled egg to the pan. Add the light soy sauce, green chili sauce, ajinomoto, white pepper powder and required salt. Stir fry the noodles mixture for few more secs and remove from heat. Garnish with green onions and serve hot Indian Chicken Noodles with Chicken Manchurian, Chilly Chicken or gravy of your Choice.

Mutter Paneer( Cottage cheese and green peas in creamy curry).

Ingredients

Paneer/ Indian cottage cheese( cubed)- 250gms

Fresh green peas/Mutter- 1cup

Onion medium chopped- 1

Tomato medium chopped- 1

Brown Onion paste- 2cup

Milk cream- 1cup

Red chilli powder- 2tsp

Turmeric powder- pinch

Kasthuri methi( crushed)- 1tsp

Salt to taste

Bay leaf- 1

Oil- 2tbsp

Masala powder ingredients( roast and grind the following ingredients to fine powder)

Jeera/ Cumin seeds- 2tbsp

Cinnamon- 1"

Green cardamom- 2

Method

Heat oil in a sauce pan, when oil is hot add the bay leaf and sauté for few seconds. Next add the chopped onions and sauté until onion turns brown. Add the green peas and sauté for few secs. Then add the tomatoes and sauté until tomatoes are mashed. Now add the brown onion paste, ground masala powder, red chilli powder, turmeric powder and required salt. Sauté for few secs until the oil separates on the sides of the pan. Now add the paneer cubes and few tbsp of water and cook until little thick gravy is formed. Check the seasoning and turn of the heat. Now add the milk cream and crushed kasthuri methi leaves and mix well. Serve hot paneer mutter masala with butter nan, roti or pulao.

Gobi Manchurian Recipe/ Cauliflower Manchurian Dry.

Ingredients for fried Gobi/ Cauliflower

Cauliflower florets- 2 cup

Maida/ All purpose flour- 3tbsp

Corn flour- 3tbsp

Rice flour- 3tbsp

Baking soda- 1/4 tsp

Red chilli powder- 1tsp

Ginger and Garlic paste- 1/2tsp

Salt to taste

Oil to deep fry

Sauce Ingredients

Onion large( minced)- 1

Garlic cloves( minced)- 6

Ginger( minced)- 2"

Green chilli( chopped)- 1

Green bell pepper/ Capsicum( diced)- 1 cup

Green onions( chopped)- 3tbsp

Coriander( chopped)- 3tbsp

Ginger and Garlic paste- 1tsp

Red chilli powder - 1 tsp

Soy sauce- 1 tsp

Tomato sauce- 1 tsp

Sugar- 1/4 tsp

Salt to taste

Oil- 2 tbsp

Method

In a bowl add maida, cornflour, rice flour, baking soda, red chilli powder, ginger and garlic

 paste and required salt. Mix well and make a semi thick batter by adding very little water to the dry ingredients. Heat oil in a pan to deep fry, when oil is smoking hot, pick a cauliflower floret dip it in the prepared batter( make sure the floret is well coated with batter) and drop it in the hot oil. Do with rest of the cauliflower florets and fry the cauliflower florets until golden brown and crisp. Next heat 2 tbsp oil in a sauce pan, when oil is hot add the onions, green chillis, capsicum, garlic and ginger. Sauté them for couple of mins and add the ginger and garlic paste, fry the ginger and garlic paste until the raw smell leaves. Now reduce the heat and add the red chilli powder, soy sauce, tomato sauce, sugar, required salt and tbsp of water. Cook the sauces for few mins and add the fried cauliflower florets to the sauce. Stir well so that the onion and sauce mixture is well coated on the cauliflower florets. Finally add the chopped green onions and coriander leaves and mix well. Serve hot Gobi Manchurian with Fried rice, Noodles, Pulao or Roti.

Neer Mor( Spicy Buttermilk).

Ingredients

Thick Curd/ Yogurt- 1 cup

Fresh ginger- 1"

Green chilli- 1

Asafetida- less than 1/4 tsp

Coriander leaves( chopped)- 1 cup

Salt to taste

Method

Grind ginger and green chilli coarsely, extract the juice of ginger and green chilli with muslin cloth and reserve the juice. Beat curd with two cups of water. Add the reserved ginger and green chilli juice, asafetida, required salt and coriander leaves to the beaten buttermilk. Churn well the butter milk. Serve Neer Mor as drink or Serve it with steamed rice.

Mutta Dosa/ Muttai Dosai/ Egg Dosa

Ingredients for Dosa batter

Idly rice- 4 cup

Whole urad dal( skinless)- 1 cup

Fenugreek/ Methi seeds- 1/2 tsp

Salt required.

Ingredients for Egg Dosa

Egg/ Muttai- 2

Dosa batter- 1 cup

Black pepper and salt to taste

Method to make Dosa batter

Wash and soak idly rice, urad dal and fenugreek seeds for at least 6 hours. In mixer or wet grinder grind the rice and dal together to a fine batter. Add required salt to the batter, mix well and allow the batter to ferment overnight. Next day the batter is ready to make perfect dosas.

Method to make Egg Dosa

Heat tawa or dosa pan, when the tawa is hot take a ladle full of Dosa batter and spread it on the Dosa tawa in the circular motion as making normal Dosa. Break an egg and pour it gently on the top of Dosa( you can also pour a beaten egg). Sprinkle required pepper and salt on the egg and smear 1 tsp of oil around the Dosa. Cook on medium heat until both egg and Dosa are cooked well. Remove the cooked crispy Egg dosa from tawa and serve hot Egg Dosa with Chicken gravy or Mutton gravy.

Indo-Chinese-Indian Chicken Fried Rice

Ingredients

Basmati rice- 1 1/2 cups

Boneless Chicken pieces- 250 gms

Egg( beaten)- 2 nos

Carrot( finely chopped)- 1/2 cup

Beans( finely chopped)- 1/2cup

Light Soy sauce- 1 tsp

Ajinomoto- 1/4tsp

White pepper powder and Salt to taste

Oil- 3 tbsp

Green onions/ scallions- to garnish

Oil to deep fry

Chicken marinade ingredients

Maida/ All purpose flour- 2 tbsp

Corn flour- 1 tbsp

Light Soy sauce- 1/2 tsp

Red chilli paste/ Red chilli powder- 1 tsp

Salt to taste

Method

Cook the basmati rice until firm and tender( do not over cook the rice as they may turn mushy). Make scrambled eggs out of beaten egg and set aside. In a medium size bowl add chicken marinade ingredients and mix well to make smooth paste adding very little water. Add the chicken pieces to the prepared marinade and set aside for at least 30 mins. Heat oil in a pan to deep fry, when oil is smoking hot add the chicken pieces to the oil and fry until chicken pieces are golden brown. Drain the chicken pieces from oil, set aside and allow to cool. When the fried chicken pieces reaches room temperature shred them into bite size pieces.

Next heat 3 tbsp oil in a large wok/ pan, when oil is hot add add the carrot and beans and stir fry for few mins. Now add the cooked rice, fried chicken pieces and scrambled egg to the pan. Stir well and add the light soy sauce, ajinomoto, white pepper powder and required salt. Stir fry the rice mixture for few more secs and remove from heat. Garnish with green onions and serve hot Indian Chicken Fried Rice with Chicken Manchurian, Chilly Chicken or gravy of your Choice.

Red Coconut Chutney( Hotel/ Restaurant Style Red Chutney)

Ingredients

Fresh shredded Coconut- 1/2 cup

Fried gram dal- 1 tsp

Tomato ripe small( chopped)- 1

Ginger- 1"

Whole red chilli- 4

Salt to taste

For tempering

Mustard seeds- 1 tsp

Urad dal- 1 tsp

Curry leaves- few

Oil- 1 tsp

Method

In a mixer grinder add shredded coconut, fried gram dal, chopped tomato, ginger, whole red chilli and required salt. Grind to a smooth paste by adding little water. Remove the chutney to a bowl. Heat 1 tsp oil in a small tadka pan, when hot add mustard seeds and allow to crackle. Add the urad dal and curry leaves and fry until urad dal turns golden brown. Add this tempering to the prepared chutney and mix well. Serve Red Coconut Chutney with hot Idlis, Dosas, Bajji and Bondas.

Kaikari Kalan Soup/ Indian Style Vegetable Mushroom Soup

Ingredients

Fresh green beans( chopped)- 1/2cup

Carrot( chopped)- 1/2cup

Cabbage( chopped)- 1/2cup

Button Mushroom( chopped)- 2cups

Onion large( chopped)- 1

Tomato large( chopped)- 1

Curry leaves- few

Coriander leaves- few

Red chilli powder-1 tsp

Black pepper powder- 1/2 tsp

Coriander powder- 2 tbsp

Water- 4 cups

Salt to taste

For tempering

Oil- 2 tbsp

Vadagam- 1 tsp----->for recipe click here

Method

In a large cooking pot add green beans, carrot, cabbage, mushroom, onion, tomato, curry leaves, coriander leaves, red chilli powder, black pepper powder, coriander powder, water and required salt. Bring the soup mixture to boil, check the seasoning and cook on medium heat for 5 mins. In a small sauce pan heat oil, when oil is hot add the vadagam and fry for a sec till the aroma rises. Add this tempering to the simmering soup and remove the soup from heat. Serve hot Kaikari Kalan Soup as starter with papad.

Chimichanga-Baked version( Baked Burrito).

Ingredients

Rotisserie chicken( boneless and shredded)- 2 cups------>for recipe click here

Onion medium( minced)- 1

Tomato medium( minced)- 1

Any Mexican chilli/ Green chilli( finely chopped)- 2

Chicken stock- 1/2cup

Mexican cheese blend( combination of Monterey jack, Cheddar cheese, Mozzarella cheese)- 2 cups

Corn tortillas or Flour tortillas( cooked)- 4

Salt and Black pepper to taste

Oil- 3 tbsp

Method

Heat oil in a sauce pan, when oil is hot add shredded chicken, onion, tomato and green chilli. Stir fry the chicken and onion mixture for few mins. Add the chicken stock to the chicken mixture and season with required salt and pepper. Bring the chicken to boil and cook until dry. Remove the chicken to plate and set aside to cool. Spoon equal quantity of chicken mixture and cheese blend over the cooked tortilla, roll it up and tuck its end to make the filling secure inside the roll( the rolls should look like big burrito). Pre-heat oven at 400 f, place the burritos on a baking tray and top it with generous cheese blend and if required with chopped olives. Place the tray with burritos in the middle rack of the oven and bake for 10 mins. Serve the Chimichanga hot with sour cream, salsa and guacamole.

Vegetable Oats Soup

Ingredients 

Fresh green beans( chopped)- 1/2 cup 

Carrot( chopped)- 1/2 cup 

Cabbage( chopped)- 1/4 cup 

Ginger( minced)- 1" 

Oats( finely ground to powder)- 1 cup 

Vegetable stock/ Chicken stock- 5 cups 

Light soy sauce- 1/2 tsp 

Salt and White Pepper powder to taste 

 Method 

In a large cooking pot add green beans, carrot, cabbage, ginger, light soy sauce, pepper powder, vegetable stock and required salt. Bring the soup mixture to boil, check the seasoning and cook on medium heat for 5 mins. In a small bowl add powdered oats and couple of tbsp of water, mix well to make smooth paste. Add the diluted oats paste to the simmering soup and stir well. Serve hot Vegetable oats soup as starter or as snack.