Lemon Rice

Ingredients

Basmati rice-1cup

Salt to taste

Turmeric powder-1/4tsp

Mustard seeds-1/2tsp

Urad dal-1/2tsp

Red chilly-2

Peanuts or cashews (optional)

Lemon juice -5 to 7tsp

Curry leaves -few

Asafoetida-a pinch

Oil

Method

1.Rinse the rice and drain it...cook it in 2cups of water and add a little salt to it.

2.Heat oil in a pan,add mustard seeds and urad dal.

3.Allow it to splutter and then add turmeric powder.

4.Now add red chilly and asafoetida.saute it for few secs.

5.Switch off the stove..Add lemon juice

6.Now gently mix rice without smashing it...

7.Garnish with curry leaves or coriander leaves...

Dal Paratha

Ingredients

Wheat flour-1cup

Dal fry-as req (here the link for dal fry : http://geethaeasycooking.blogspot.in/2012/04/dal-fry.html?m=1)


Method
1.Mix wheat flour and dal fry.

2.Make a dough.Dough should be soft

3.keep aside for 15 to 20 mints or u can make it immediately.

4.Make a small balls from the dough.

5.Dip it in dry wheat flour and start rolling out into thin circles..

6.Toast in tawa on both sides...

7.Dal paratha was ready to eat...

Curry Leaves Chicken

Ingredients

Chicken -1/4kg

Turmeric powder-1/4tsp

Curd-1tsp

Onion-1 finely chopped

Tomatoes -1 finely chopped

Ginger garlic paste-1tsp

Red chilly powder-1/2 to ¾ tsp

Coriander powder-1/2tsp

Fennel seeds-1/2tsp

Peppercorns-1/2tsp

Curry leaves-1/4cup

Cumin seeds-1/2tsp

Bayleaves-1

Cloves-1

Cinnamon-1

Salt

Oil

Method

1.Marinate the chicken with turmeric powder,salt and curd for 30 to 45 mints.

2.Dry roast fennel seeds,cumin seeds,pepper corns,curryleaves and grind as fine powder

3.Heat oil in a kadai,add bayleaves,cloves,cinnamon..

4.Add chopped onions and fry till it turns golden brown.

5.Add chopped tomatoes and sauté it well until it smashes.

6.Add ginger garlic paste,stir it well till raw smell removes.

7.Add the marinated chicken pieces and mix well.

8.Add red chilly powder and coriander powder and salt , close it and cook for few minutes in medium flame.Stir it occasionally.

9. Finally add the grounded powder as per need and cook in medium flame until the oil gets separates.

10.Serve hot with rice

Dal Fry

Ingredients


Toor dal-1cup


Onion-1 finely chopped


Tomato-1 finely chopped


Ginger garlic paste-1tsp


Cumin Powder-1tsp


Coriander Powder-1tsp


Chilly Powder-1tsp


Kasoori methi-1tsp


Cumin seeds-1tsp


Coriander leaves-few


Garlic-2


Salt to taste


Oil or ghee


Method

1.Pressure cook toor dal with turmeric and garlic.

2.Heat oil in kadai,add half of jeera.

3.When jeera splutters add onion and fry till it turns golden brown.Addginger garlic paste.

4.Fry it raw smell removes.Add tomatoes and sauté it well

5.When tomato becomes soft add cumin powder,coriander powder, red chilli powder, salt.

6.Fry for a minute.Add dal and it simmer for few mints

7.Add Kasoori methi.

8.Garnish with coriander leaves

Pineapple Halwa

Ingredients

Pineapple-1 chopped and grind them into paste

Semiya – ¼ to ½ cup

Milk-11/2 to 2 cups

Sugar-3/4cup or req

Ghee-3tsp

Cardamom-1 or 2 (Optional)

Raisins n cashewnuts-10

Method

1.Heat a pan, add a tbsp of ghee and toast the cashewnuts and raisins till golden brown.keep aside.

2 In the same pan, add the semiya and roast it till a nice aroma comes and it turns a light brown shade.

3.Then add milk…After boiling semiya add grinded pineapple

4.Saute it well and allow to cook..

5.Then add sugar and keep stirring in a medium heat.

6.Finally add remaining ghee,cardamom,raisins and cashewnut

7.Pineapple halwa is ready to eat

Gobi Manchurian Dry

Ingredients

Cauliflower-1 medium

Maida-7 tsp

Corn flour-5tsp

Salt to taste

Chillypowder-1/2 tsp

Pepper Powder-1/2tsp

Oil for deep frying

Water as req

For Sauce

Onion-1 medium finely chopped

Green chilly-1 finely chopped

Ginger garlic paste/ ginger n garlic cloves-1tsp(I used paste)

Capsicum-1/2,finely sliced(Optional)

Tomato Sauce-1tsp

Soy Sauce-1tsp

Chilly Paste/Chilly sauce/Chilly Powder-1tsp

Salt to taste

Corn Starch-2tsp

Oil-2tsp

Lemon Juice-1tsp

Method

1.Wash cauliflower and cut into florets.Placed in salted hot water for 10mints and drained.

2.In a bowl,Mix maida,corn flour,pepper powder,chilly powder,salt and a little water to make a thick paste

3.Mix drained florets into the batter such that its well coated.

4.Deep fry it in oil and keep aside.

5.Heat oil in a pan,add chopped onions.Fry it until turns golden brown

6.Add ginger garlic paste and stir it for few mints.Then add chopped green chilly and add salt

7.Saute for few mints and add chilly powder,tomato sauce,soy sauce.

8.Mix corn flour with water and add it to the above mixture.

9.Reduce the flame and when the sauce thickens add fried cauliflower florets.

10.Mix well.So that florets are covered well with the sauce.

11.Garnish with coriander leaves and serve hot.

Paneer Butter Masala Method 2

Ingredients

Paneer cubes

Fresh cream-2tsp

Milk-1tsp

Ginger garlic paste-1tsp

Fenugreek leaves-1tsp

Butter -2tsp

Oil-1tsp

Bay leaves-1

To Grind

Onion -1

Tomato -1 medium

Green chilly-2

Coriander leaves-few

Cloves-1

Cinnamon-1

Cardamon-1

Mint leaves-few

Cashewnut-5

Kasakas-1/2tsp(Optional)

Fennel seeds-1/2tsp

Chilly powder-1tsp

Turmeric powder-1/4tsp

Method

1.Heat oil n butter in a pan.Add bay leaves

2.Add 2tsp of onions(already onion used to paste so 2tsp is nough)

3.Add ginger garlic paste and sauté it until raw smell removes.

4.Add grounded masala.Saute it well until raw smell removes.Sim for 5 to 8 mints

5.Add salt and 1tsp of milk.Then add paneer

6.Add fenugreek leaves and then add fresh cream.

7.Finally add 1tsp of butter.

8.Now paneer butter masala was ready to serve.Garnish with coriander leaves.

9.Serve with chapathi or rotis..