Egg Biryani (Anda Biryani - Flavored rice with eggs)

What you will need:

• Basmati Rice - 1.5 cups
• Onions - 2 large, sliced
• Tomatoes -  1 large, sliced
• Eggs - 5 to 6 , boiled
• Green chillies - 3 to 4
• Ginger garlic paste - 2 tsp
• Mint leaves - a small bunch
• Coriander leaves - a bunch
• Yogurt - 1/2 cup
• Lemon juice - 1 tbsp
• Whole spices (bay leaf, cloves, cardamom, cinnamon, star anise, peppercorn)
• Shahi jeera - 1 tsp
• Salt to taste
• Ghee - 3 tbsp

How to prepare

• Boil 4 cups of water and add basmati rice with salt and whole spices. When the rice is about 75% done, drain the water and spread the rice on a plate so the water evaporates and each rice grain is separate.
• In a heavy bottomed skillet add 2 tbsp of ghee. Add sliced onions and fry the onions until they turn deep brown. Remove the onions and set aside. 
• In the same pan, add shahi jeera, ginger garlic paste, green chillies, half of the chopped mint and coriander leaves one by one, frying each item as you add it. Mix everything well and then add finely chopped tomatoes. Cover and cook until the tomatoes are well cooked and the ghee separates from the sides of the pan. Add boiled eggs and coat the eggs with the tomato mixture. Add yogurt and lemon juice. Let it simmer for about 2 minutes and set aside the mixture.
• To the same pan, add 1/2 tbsp of ghee, layer it with half of the cooked rice, egg mixture and half of the browned onions. Now add another 1/2 tbsp of ghee, and top it with the rest of the mint and coriander leaves, remaining rice, egg mixture and onions. Cover the pan with a tight lid and cook on a low flame for about 15 to 20 minutes.
• Turn the heat off and mix all the layers well before serving.

Dum Aloo ( Baby potatoes in yogurt gravy)

What you will need:

• Small baby potatoes - 8 to 10
• Ginger - 1 inch, finely chopped
• Onions - 1 small, finely chopped
• Tomato - 1 small, finely chopped
• Green chillies - 2, slit
• Chilli powder - 1 tsp
• Coriander powder - 1 tbsp
• Turmeric powder - 1/4 tsp
• Thick yogurt (curd) - 3/4 cup
• Cream - 2 tbsp
• Cashews - 8 to 10, soaked and ground into a paste
• Garam masala - 1 tsp
• Corainder leaves - a small bunch
• Salt to taste
• Oil - 1 tbsp

How to prepare

• Heat oil in a large skillet. Add slit green chillies, chopped ginger and onions. Fry the onions until they turn slightly brown.
• Add the chopped tomatoes, chilli powder, turmeric, coriander powder and salt. Beat yogurt and add to the pan.
• Cook on a medium flame for about 5 minutes and add the peeled baby potatoes. Stir in the cream and cashew paste.
• Add water to get the desired consistency and bring the mixture to a boil. Cover and cook the potatoes. Add garam masala powder and garnish with coriander leaves.

Baingan ka bharta (Roast Eggplant)

What you will need:

• Eggplant - 1 large
• Onion - 1 large, finely chopped
• Tomato - 1 large, finely chopped
• Ginger garlic paste - 1 tsp
• Green chillies - 2 to 3, slit
• Cumin seeds - 1 tsp
• Coriander seeds - 1 tbsp
• Chilli powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Garam masala - 1 tsp
• Fresh coriander leaves - a small bunch
• Salt to taste
• Oil - 1 tbsp

How to prepare

• Apply oil on the eggplant and grill it in the oven at 400 C for about 30 minutes. Peel the skin off and chop the eggplant. If you do not use an oven, you can grill the eggplant on stove top.
• Heat oil in a skillet and add cumin seeds. When the cumin seeds crackle, add green chillies and ginger garlic paste. Fry slightly and then add chopped onions.
• After the onions turn transluscent, add chopped tomatoes. Add the coriander seeds, salt, turmeric powder and chilli powder. Cook until the tomatoes turn soft.
• Add the mashed eggplant. Mix everything together and cover and cook for about 5 minutes on a low flame so that the eggplant is infused with the masala flavors.
• Stir in the garam masala and garnish with coriander leaves.
• Serve with hot rotis!!

Spaghetti in a creamy sauce (Pasta)

What you will need:  

• Spaghetti or any other kind of pasta - about 2 cups
• Cream cheese - 1 tbsp
• Milk - 1 cup
• Onion - 1, sliced
• Tomato paste - 2 tbsp
• Slit Green chillies - 2 (optional, depends on your taste)
• Large red pepper(capsicum) - 1, cut into stripes
• Cooked and sliced chicken ( you can use leftovers) - about 1/2 cup
• Parmesan Cheese - 1/4 cup grated
• Mushrooms - 4 or 5 (optional)
• Pepper powder - 1 tsp
• Salt to taste
• Oil - 1 tbsp

 How to prepare

• Boil a pot of water with 1 tsp of salt. Add the pasta and cook until the pasta is done. Drain all water and set the pasta aside.
• Heat oil in a large skillet on medium flame. Add the onions and fry until they turn transluscent. Add green chillies, mushrooms ( if using) and red peppers and fry for a minute. Add the tomatoes and salt. Cook until they the tomatoes turn soft.
• Add milk and let the mixture boil. Now stir in the cream cheese into the skillet and cook until the cream cheese blends into the sauce.
• Add cooked chicken, parmesan cheese and cooked pasta. Mix everything together and cover and simmer for about 2 minutes. Sprinkle pepper powder on top.
• Enjoy the pasta

Capsicum Subzi

What you will need:

• Capsicum - 2 to 3 sliced (you can use green peppers, red, yellow, orange)
• Onion -  large, sliced
• Tomato - 2 small, finely chopped (or use 2 tbsp tomato paste)
• Ginger garlic paste- 1 tsp
• Turmeric powder - 1/4 tsp
• Cumin seeds - 1 tsp
• Green chillies - 2, slit
• Salt to taste
• Oil - 1 tbsp

How to prepare

• Heat oil in a pan. Add cumin seeds. When they crackle, add ginger garlic paste and slit green chillies.
•  Add sliced onions and fry until onions turn transluscent. Add turmeric powder and chopped tomatoes (or tomato paste) and cover and cook until the tomatoes are completely cooked and the oil separates.
• Now add the sliced capsicum and salt and cook until the capsicum is just cooked and does not get too soft.
• Serve as a side dish with chapatis.

Chicken with a taste of fennel

What you will need:

• Chicken - 1 lb (1/2 kg)
• Onions - 1 large, finely chopped
• Tomato - 1 medium, chopped
• Green chillies - 2 to 3
• Fennel seeds - 1 tsp
• Turmeric powder - 1/4 tsp
• Ginger - 1 " piece
• Garlic - 3 to 4 cloves
• Coriander leaves - 3 to 4 strands
• Cinnamon stick - 1 " piece
• Cloves - 4
• Salt to taste
• Oil - 2 tbsp

How to prepare

• Heat 1 tbsp oil in a pan. Add cinnamon, cloves, green chillies, fennel seeds, chopped ginger garlic. Saute for about a minute. Let it cool and then blend it with the chopped tomatoes into a fine paste.
• Heat the remaining oil in the same pan and add the chopped onions. Fry the onions until light brown. 
• Now add the turmeric powder, salt and chicken pieces and cook on high heat for about 5 minutes.
• Turn down the heat to medium and add the blended tomato mixture.
• Cover and cook well until the chicken is done. If the mixture gets dry while cooking, you can sprinkle some water from time to time.
• Garnish with coriander leaves and serve with either rice or chapatis.

Hot and spicy Tomato Soup

This is a great spicy Indian style tomato soup, especially great on a cold night.


What you will need:

• Large tomatoes - 4
• Coriander leaves - a bunch
• Garlic - 3 to 4 cloves
• Green chilli - 1
• Onion - 1 small, chopped
• Cinnamon - small piece
• Pepper corns - 6 to 8
• Cloves - 4
• Salt to taste
• Water - 2 cups
• Butter - 1 tbsp

How to prepare

• Cut the tomatoes into half and place them in a baking tray. Cook them in the oven at the maximum temperature for about 20 minutes.
• In a pan, heat the butter and add cinnamon, cloves, pepper, slit green chilli and chopped onion. Add a pinch of salt and fry until the onions are slightly browned.
• Blend the onion mixture and then add the tomatoes and blend them all together in a mixer.
• Boil the mixture in a pan with 2 cups of water. If you want the soup really thick, just add 1 cup of water. When the mixture starts boiling, add half of the chopped coriander leaves. 
• Add a dollop of butter on top, sprinkle some coriander leaves and serve hot.

Capsicum Chicken

What you will need:

• Chicken - 1 lb (about 1/2 kg)
  
• Capsicum - green and red, sliced ( also yellow and orange if you can find them)
• Onions - 2 medium, sliced
• Tomato - 1 large, finely chopped ( or you can use store bought tomato paste - use 2 tbsp)
• Cumin seeds - 1 tsp
• Coriander leaves - 2 strands, finely chopped
• Mint leaves (optional) - 3 to 4 leaves, finely chopped
• Oil - 1 tbsp  

For the marinade:

• Yogurt - 2 tbsp
• Ginger garlic paste - 1 tsp
• Red chilli powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Coriander powder - 1 tsp
• Salt to taste

How to prepare

• Mix all the ingredients for the marinade. Add the chicken and keep aside in the refrigerator for 3 to 4 hours. 
•  Add the chicken with the marinade in a pressure cooked and add 1/4 cup of water. Cook until 2 whistles. The chicken actually looks weird when cooked this way. This is because the water from the yogurt separates and forms little lumps, but it still tastes great and the chicken is cooked really well.
• Instead you can heat oil, add the marinated chicken, fry for 2 minutes. Then add 1/4 cup of water, cover and cook until the chicken is done.
• Heat oil in a separate pan. Add cumin seeds. When the cumin crackles, add sliced onions. Fry until transluscent.
• Add capsicum/green peppers and chopped red peppers and fry for 2 minutes. Add the chopped tomato ( or tomato paste). Add chopped coriander and mint leaves. 
• Now place the cooked chicken on top of the capsicum mixture. Cover and cook on a very low flame for about 5 minutes. Turn the heat off and let the chicken sit in the mixture for some more time to let the chicken absorb the flavor of the capsicum.
• Serve hot with rice or chapatis.

Egg Masala Curry

What you will need:

• Boiled eggs - 4
• Tomatoes - 2 large
• Ginger - 1" piece
• Garlic - 2 large cloves (you can instead use ginger garlic paste)
• Coconut fresh or frozen - 1 tbsp
• Green chillies - 2 to 3
• Onions - 2 medium sized
• Whole garam masala - cinnamon, cloves, cardamom, star anise
• Fennel seeds - 1/2 tsp (saunf or badishep)
• Coriander leaves - 2 to 3 sprigs
• Salt to taste
• Oil - 2 tbsp

How to prepare

• Heat oil 1 tsp in a pan and add the whole garam masala, fennel seeds, chopped ginger and garlic. Fry it for a minute and then add the green chillies and coconut. Fry everything together for another minute. Let it cool and then grind it into a paste along with chopped tomatoes.
•  In a heavy bottomed pan add the remaining oil. Add chopped onions and fry till they turn slightly brown in color. 
• Add the ground mixture and fry. Add salt and 1 cup of water. Bring the mixture to a boil.
• Make gashes/cuts to the boiled eggs and then drop them in the curry.
• Cook for another minute and then turn the heat off. Garnish with coriander leaves. 

This is a great accompaniment with chapati/naan or with ghee rice

Coriander Rice

What you will need:

• Coriander leaves - a small bunch
• Tomatoes - 2 large
• Rice - 2 cups
• Ginger - 1" piece
• Garlic - 2 large cloves (you can instead use ginger garlic paste)
• Coconut fresh or frozen - 3 tbsp
• Green chillies - 2 to 3
• Onions - 2 medium sized
• Whole garam masala - cinnamon, cloves, cardamom, star anise
• Salt to taste
• Oil/Ghee - 2 tbsp

How to prepare
Heat 1 tsp of oil/ghee. Add the whole garam masala, chopped ginger and garlic. Now add the coconut and fry for about a minute. Now add the chopped coriander leaves and fry for another minute. Let the mixture cool and then grind it into a paste along with chopped tomatoes.

In a heavy bottomed vessel, heat the remaining oil/ghee. Add the sliced onions and fry until they are transluscent. Now add the ground paste and fry well. Add the rice and mix everything together. Add salt and water ( little less than 4 cups as the ground paste contains some water from the tomatoes). Cook until the rice is done.

Gulla Sagle (Vaingana sagle - Eggplant in coconut sauce)

What you will need:

• Gulla ( Small green eggplants) - 10 - 12
• Coconut grated - 1 cup
• Red chillies - 5
• Tamarind - pea sized
• Fenugreek seeds - 1/2 tsp
• Coriander seeds - 2 tsp
• Jaggery(Molasses) - 2 tbsp
• Mustard seeds - 1 tsp
• Curry leaves - 2 strands
• Oil - 1 tbsp
• Salt to taste

How to prepare:
Wash the eggplants and slit them into 4 portions. Just slit and do not cut them into pieces.
Grind together the coconut, red chillies, tamarind and jaggery. In the end add the fenugreek and coriander seeds and grind. The paste does not have to be smooth and it can be a little coarse. Do not add a lot of water when grinding. Now fill this paste in the slit eggplants.
Heat oil in a wide non-stick pan. Add mustard seeds. When the seeds crackle, add the curry leaves. Now add the stuffed eggplants one by one in the pan. Pour the rest of the ground masala on top. Cover and cook. If the masala gets dry, you can sprinkle some water. While stirring make sure the eggplants don't separate into pieces. Serve hot.

Vegetable Biryani

What you will need:
Rice - 2 cups
Onions - 2 large
Vegetables - 2 cups (potatoes, carrots, cauliflower)
Green chillies - 5
Whole garam masala - bay leaves, cinnamon, cloves etc
Nuts (Dry fruits) - cashews, almonds (optional)
Coriander leaves - a bunch
Mint leaves - a bunch
Yogurt - 3 tbsp
Cumin seeds - 1 tsp
Saffron soaked in water - 1/2 tsp
Oil/Ghee - 3 tbsp
Salt to taste

For the masala:

Cumin powder - 1 tsp
Coriander powder - 1 tbsp
Garam masala powder - 1 tsp

OR

Store bought biryani mix - 4 tsp

How to prepare
Deep fry the sliced onions and set aside. I do not like to deep fry the onions as I am trying to watch my diet ;). So I added the onions in the ghee before adding the vegetables in the recipe below.
Boil 5 cups of water. Add a few drops of oil and a teaspoon of salt. Add the rice and cook until its 75% done. Drain all the water out of the rice.
Heat ghee/oil in a deep bottomed pan. Add the cumin seeds, whole garam masala and nuts. I added the onions and browned them at this stage. If using deep fried onions, you can skip this step.
Add the vegetables and green chillies. Now add the ingredients for the masala or store bought biryani mix. Add the yogurt, and half of the chopped coriander and mint leaves. Mix everything together. Lower the flame and cook until the vegetables are 75% done. Add half of the rice. If you are adding deep fried onions, you can layer it over the rice. Add the rest of the coriander and mint leaves. Add the rest of the rice and sprinkle saffon water on top. Cover and cook on a low flame until the rice is completely cooked. Turn the heat off and mix the layers together. Serve hot.

Whole Moong Khichdi

This is definitely comfort food for me. Back in the days when I was living with my friends, I used to make this at least twice every week. Instead of having to cook rice, dal and some vegetables which took a lot of time, I would prefer making this easy khichdi. Just one dish which has carbs and proteins and is a complete meal. I hope you guys enjoy it as much as I did!!

What you will need:
Whole moong (Green gram) - 1/3 cup
Rice - 1/3 cup
Toor Dal (Yellow Lentils) - 1/3 cup
Green chillies - 3, slit
Onion - 1 small
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Turmeric powder - 1/4 tsp
Curry leaves - optional
Ghee - 1 tbsp
Salt to taste

How to prepare
Soak whole moong for 4 to 5 hours. Heat ghee in a pressure cooker. Add mustard seeds. When they splutter, add the cumin seeds. If adding curry leaves, add them now. Add the turmeric powder and chopped onions. Fry the onions until they are transparent. Now add 2 and a half cups of water. Add the green chillies to the boiling water. Add the moong, rice and toor dal. Cook everything together. After it is done, add salt and mix. Serve hot. You could sprinkle some lime juice before serving.

Shrimps in a tangy sauce (Sungta Phanna Upkari)

Well, finally I am posting this recipe which has been on my list for a long long time. This is a hot favorite with the Mangaloreans and in general all konkani people. I love to eat this with pan polo (neeru dosa). Whenever I make this, I just can't help but pop a shrimp in my mouth whenever I am walking around in the kitchen. They are so irresistible. Well, you'll know once u make these :)

What you will need:
Shrimps - 15 to 20, cleaned
Onions - 2 large
Red chilli powder - 1 tsp
Tamarind - lemon sized
Oil - 2 tbsp
Salt to taste

How to prepare:
Rub the shrimps with half a teaspoon of salt and keep aside. Soak the tamarind in half a cup of water. Squeeze out the tamarind to get a thick juice.
Heat oil. Add the onions and fry until they are really brown. The onions need to be really brown otherwise the taste is not the same. Now lower the flame, add the chilli powder and fry for just about a minute. Add the tamarind juice and bring the mixture to a boil. Add the shrimps and cook until done.

White beans in tomato gravy (Tingalavare masala)

These white beans, I do not know what the actual name in English is are called Tingalavare in Kannada and Konkani. This is one of my favorite beans after Chole (chickpeas)  and Rajma (Kidney beans). The tingalavre masala is a regular in my kitchen now. It can be eaten with rice or chapati or even poori.

What you will need:

• White beans (Tingalavare) - 1 cup
• Onions - large, chopped
• Tomatoes - 2 medium - chopped
• Green chillies - 4
• Turmeric powder - 1/4 tsp
• Coriander powder - 1 tsp
• Cumin powder - 1/2 tsp
• Garam masala powder - 1 tsp
• Coriander leaves - 4 strands
• Salt to taste
• Oil

How to prepare
The beans should be soaked overnight for at least 8 to 10 hours. If soaking in hot water, 2 hours should be good enough. Cook the white beans in a pressure cooker with slit green chillies. The beans should be cooked until they are really soft. So I would cook it in the pressure cooker for 3 whistles and keep it on a low flame for another 10 minutes. Slightly mash some of the cooked beans to make the sauce thicker.
Heat oil in a pan. Add onions and fry them until they turn brown. Add the turmeric powder. Now add the tomatoes and cook until the tomatoes are soft. Add the cumin and coriander powder. Add the cooked beans and salt. Add some water now to get the consistency you like. Bring the mixture to a boil. Add the garam masala powder and coriander leaves. Turn the heat off after a minute. Serve with rice, roti or naan.

Aloo Gobi ( Spiced Potatoes with cauliflower)

What you will need:

• Potato - 2 medium, cut into small cubes
• Cauliflower - 1 cup, cut into small florets
• Cumin seeds - 1 tsp
• Green chillies - 2 slit
• Coriander powder - 1 tbsp
• Turmeric powder - 1/4 tsp
• Red chilli powder - 1 tsp
• Oil - 2 tbsp
• Coriander leaves - 4 strands, chopped
• Salt to taste

How to prepare
Heat oil in a pan. Add cumin seeds and slit green chillies. Add turmeric powder. Now add the chopped potatoes and cauliflower. Saute for a minute and then add 1/4 cup of water. After the water comes to a boil, add the coriander powder, chilli powder and salt and mix well. Cover and cook on a medium flame until the vegetables are done. It takes around 15 to 20 minutes to cook the veggies. Keep stirring in between so that the vegetables do not stick to the bottom of the pan. If the water dries up, you can sprinkle some water. When the vegetables are tender, add chopped coriander leaves.

Chicken Biryani

What you will need:

For marinating the chicken:

• Thick Yogurt - 1/2 cup
• Coriander leaves - 1/4 cup
• Mint leaves - 1/4 cup
• Green chillies - 4
• Peppercorns - 1 tsp, slightly crushed
• Chilli powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Coriander powder - 2 tsp
• Cumin powder - 1 tsp
• Ginger garlic paste - 1 tsp
• Whole garam masala (bay leaf, cardamon, cloves, cinnamon etc)
• Salt to taste

Rest of the ingredients:

• Basmati rice - 2 cups
• Chicken - 600 gms
• Onions - 2 large, sliced and deep fried
• Coriander leaves - 1/4 cup
• Mint leaves - 1/4 cup
• Saffron soaked in warm milk - 1 tsp
• Oil/Ghee - 3 tbsp
• Salt to taste

How to prepare
Mix all the ingredients for the marinade with the chicken and refrigerate for 2 hours.
Boil 4 cups of water and add 1 tsp of oil and some salt. Add the basmati rice. When it is 75% done, turn the heat off and drain all the water.
Heat a thick bottomed pan. Pour 2 tbsp of oil. Add the chicken with the marinade. Spread half of the rice on top of the chicken. Spread some fried onions, mint and coriander leaves. Spread the rest of the rice. Add the saffron soaked, rest of the onions, mint and coriander leaves. Cover and cook on a low flame for about 40 minutes. Serve the spicy chicken biryani with raitha.

Cabbage peas rice

What you will need:

• Rice - 2 cups
• Cabbage - 1 cup
• Onions - 2 small (optional)
• Green Peas - about a handful
• Cumin seeds - 1 tsp
• Urad dal - 1 tsp
• Green chillies - 3 to 4
• Turmeric powder - 1/4 tsp
• Red chilli powder - 1/2 tsp
• Ghee - 1 tbsp
• Salt to taste

 How to prepare

Heat ghee in a heavy bottomed pan. Add cumin seeds. When they crackle, add
urad dal and green chillies. If adding onions, add them now. Add the green peas followed by cabbage and the red chilli powder. Fry for about 2 minutes. Add the rice and salt. Add 4 cups of water. Cover and cook until the rice is done. Serve with dal or some spicy non-veg curry.

Variation:
You can even add some mustard seeds and curry leaves when adding the cumin seeds.

Capsicum Rice

This is my mom's recipe. She always packs this for lunch for my dad. It can be prepared in a jiffy and tastes really good. A very good way to fix the left-over rice. Try it out...I'm sure you're going to love it!!

What you will need:

• Cooked rice - 1 cup
• Bellpepper/Capsicum - 1/2 cup
• Onion - 1 large, chopped
• Garlic - 1 tsp chopped
• Green chillies - 2
• Cumin seeds - 1 tsp
• Turmeric powder - 1/4 tsp
• Red chilli powder - 1/2 tsp
• Rasam powder - 1/2 tsp
• Lime juice - 1 tsp
• Oil - 1 tbsp
• Salt to taste

How to prepare

Heat oil in a pan. Add cumin seeds. When the cumin seeds crackle, add green chillies, chopped garlic and onion. Fry until the onion turns brown. Add turmeric powder and red chilli powder and mix. Now add the chopped capsicum and fry. Sprinkle a little water and cover and cook for 5 minutes. Add the cooked rice, salt and mix everything together. Cover and cook on a low flame for about 3 to 4 minutes. Add the rasam powder. Turn the heat off and keep the pan covered. The rasam powder will cook when you keep it covered. Add the lime juice just before serving.

Banana bread recipe

What you will need:

• All purpose flour (Maida) - 1.5 cups
• Butter/Margarine - 1/3rd cup, melted
• Sugar - 3/4 cup
• Eggs - 2
• Baking soda - 1 tsp
• Large bananas - 3 mashed
• Salt - 1/4 tsp (do not add salt if you are using salted butter)
• Walnuts or macademia nuts (optional) - a handful

How to prepare
Take the melted butter in a bowl. Add the eggs and sugar and beat really well for about 5 minutes. Add the soda, salt, nuts, bananas and the flour. Mix then. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan. Pour the mixture into the loaf pan.

Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes. Cut into slices and enjoy them.

Easy Vegetable Fried Rice

What you will need:

• Rice - 1 cup
• Vegetables  - 1 cup (corn, carrots, green beans, onions, green peas, cabbage, spring onions, peppers/capsicum)
• Green Chillies - 2 to 3
• Soy sauce - 1 tbsp
• Oil /Butter- 1 tbsp
• Pepper powder - 1 tsp
• Salt to taste 

How to prepare
Boil 3 cups of water. Add 1 tsp of salt and 2 drops of oil. Add rice. Cook uncovered until the rice is done. Each grain should be separate and take care not to overcook the rice. Drain the excess water.
Heat oil in a pan, add slit green chillies and then add the vegetables with some salt. Stir fry the vegetables for 4 to 5 minutes until they are crisp and not overcooked. Move the vegetables aside in the pan to separate the oil and add the soy sauce. I like to fry the soy sauce directly in oil for a few seconds so that the strong odour goes away. Add the rice. Mix well. Cover and cook for a minute. Sprinkle pepper powder on top.
Enjoy the hot fried rice.

French Toast

 

 

What you will need:

• 2 large eggs
• 1/4 cup milk
• 1 tsp sugar
• 4 slices of bread
• 1/4 tsp vanilla extract (optional)
• 1 tbsp butter

How to prepare

Combine the sugar, eggs, milk and vanilla extract and beat well. Dip the bread slices in the egg mixture.

I usually leave it for 30 seconds so that the bread absobs the mixture a little.

Heat a skillet and apply some butter. Take the bread slices out of the egg mixture, shake off the excess and place it on the hot skillet. Fry on each side until brown. Repeat this for the rest of the bread slices.

Serve with a little syrup and butter on top.

 

Akki Rotti (Rice flour rotti)

Akki rotti means rice flour in kannada. This is also known as tandla pitta rotti or tandla pitta bhakri in konkani.
Its usually eaten for breakfast in South India. The fresh coconut makes this bhakri soft in the inside and crispy on the outside. And its healthy too :)

What you will need:
Rice flour - 1 cup
1 onion - finely chopped
1 small carrot - grated (optional)
Coriander leaves - 2 to 3 strands
Fresh coconut - 1/2 cup
Green chillies - 3 - 4 chopped
Ghee or butter for frying
Salt to taste

How to prepare
Mix all the ingredients except for the ghee or butter. Add water to make a nice paste. The coconut makes the akki rotti soft. You can add milk instead of the water. The dough should be like a paste, yet thick and not too watery.

Apply butter on a pan and spread the mixture with your hand. Do not spread the mixture too thick. Keep the pan on the stove. Cover and cook. When the first side is cooked, apply some butter on top and turn it over to cook the other side until nice and crisp.
Apply some butter on top and serve with chutney.

Murgh Do Pyaza (Chicken with onions)

What you will need:
750 gms chicken
2 Large onions - sliced
Ginger - 2" piece chopped
Garlic - 4 big pods, finely chopped
Tomato paste - 3 tbsp or 2 small finely chopped tomatoes
Red chilli powder - 1 tsp
Coriander powder - 1 tbsp
Garam masala powder - 1 tsp
Turmeric powder - 1/4 tsp
Ghee - 2 tbsp
Salt to taste

How to prepare
Heat ghee. Add sliced ginger, garlic and sliced onions. Fry until the onions turn brown. Add the tomato paste/chopped tomatoes, turmeric powder, red chilli powder and coriander powder. Cover and cook for 3 minutes. Now add the chicken pieces, salt and 1 cup of water. Cover and cook until the chicken is done. Add garam masala powder and mix. Turn the heat off.
Serve hot with naan, parantha or chapati.

Murgh Musallam

What you will need:
750 gms Chicken
1 tsp ginger-garlic paste
3-4 green chillies
1/2 tsp red chillies
1/4 tsp turmeric powder
2 small onions, chopped
2 medium tomatoes, finely chopped or 4 tbsp tomato paste.
5-6 peppercorns
1/2 tsp cumin
1 tsp coriander seeds
1" cinnamon
4-5 cloves
Almonds - 10 soaked in water
Fresh Cream - 1/2 cup
Coriander leaves - 4 to 5 strands
Oil - 2 tbsp

How to prepare
Marinate the chicken with ginger garlic paste, red chilli powder, turmeric powder, chopped green chillies and salt. Remove the skin of the soaked almond and make a paste.
Heat 1/2 tbsp oil. Add cumin seeds, cinnamon, cloves, coriander seeds and peppercorns. Add chopped onion and fry until the onions turn brown. Set aside and allow it to cool. After it cools down, grind it into a smooth paste.
Heat 1 tbsp oil. Add the onion paste and saute for a minute. Add the chopped tomatoes and cook until the tomatoes get mashed up. Add the marinated chicken and almond paste. Cover and cook until the chicken is done. Add the fresh cream and cook for one minute. Garnish with coriander leaves. Serve hot with naan, chapati or rice.