Dry Prawns Chutney Powder
Ingredients
dry prawns
dry chilly
garlic
shallots
coconut
tamarind
salt
Preparation
Wash prawns then dry in sunlight. Heat a pan, add prawns, roast it until it crushed. Then keep aside. Dry roast dry chilly and garlic, then add tamarind and shallots, grind it , then add prawns, grind it again, add salt if required, grind it again, then cooled doown.
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Chilly Soya chunks
Ingredients
for marination
soy chunks
lemon
kashmiri chilly powder-2 tsp
turmeric-1/2 tsp
pepper powder-1/2 tsp
lemon juice
corn flour-1 1/2 tbsp
maida-1 1/2 tbsp
curd-2 tbsp
green chilly-2
onion-2
garlic
ginger
green capsicum
soy sauce
tomato sauce-2 tbsp
corn flour- 1 1/2 tbsp
spring onion
preparation
Soak soya chunks with the given masalas, then deep fry it. Heat oil in a pan, add crushed ginger , garlic and green chilly, saute it well, then add onion and capsicum , mix it well, then add mix of sauces, corn flour and water, mix well until it thickens, add salt , then add spring onion, next add fried soya, combine all well, then turn off flame.
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Ivy gourd thoran
ingredients
ivy gourd
dry chilly
shallots
birds eye chilly
mustard
salt
coconut
turmeric
curry leaves
Preparation
Heat oil in a clay pot, pop mustard, then add crushed shallot, dry chilly and chilly, saute it well, then add chopped ivy gourd add salt and turmeric, mix well, then cook it for 1 minute, then add coconut, combine all, then cover the pot, cook it well, finally add curry leaves.
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easy bread breakfast
ingredients
bread-4
Milk-1/4 cup
egg-3
chopped onion, green chilly, capsicum,
coriander leaves
salt
pepper powder
Preparation
Soak bread in milk in a bowl, then crush it. Separate egg yolks and white part, add white to bread , mix well, add chopped veggies and salt, then combine well. Heat a pan, add a little oil, then make small rounds with this bread mix, add egg yolks in centre, cook it well, then serve hot.
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Manglore Bun
Ingredients
robust-2
sugar-5 tbsp
salt-1/2 tsp
cumin-1 tsp
curd-1 cup
maida-2 cup
baking soda-1/4 tsp
oil
Preparation
in a bowl, add banana , sugar and cumin, mash it well, then add salt and curd, mixing it well, add maida and baking soda, knead it well and keep aside for 8-10 hrs, then divide it into medium sized balls, flatten a little, then fry it in oil until it become fluffy bun.
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Special Chutney
coconut oil
gram dal-1 tbsp
dry chilly-10-15
garlic-8
shallots-7
onion-1
curry leaves
tamarind-gooseberry size
coconut-2 tsp
oil
mustard
dry chilly
curry leaves
preparation
Heat a little oil in a pan, add dal, roast it for a minute, add dry chilly, roast it again, then keep aside. Add garlic to the pan, add onion and shallots, add salt, then saute it well, then add tamarind and and coconut, mix it well, then turn off flame. Grind all in a mixie jar, then add some water. Season it with dry chilly, curry leaves and mustard.
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Ingredients for Chicken Noodles
Boneless chicken, cut into thin 2” strips- 250 gms
To be marinated with:
Salt-1/4 tsp
Pepper powder- 1/4 tsp
Garam masala – 1/4 tsp
Turmeric powder – 1/4 tsp
Noodles, 150 gms pack , sufficient for 2 persons
Green chilli sliced- 2 nos
Onion sliced- 1 nos
Carrot sliced- 1 nos
Tomato liced – 1 nos
Oil- 3 tbsp
Process:
Marinate boneless chicken by adding slat, pepper powder, garam masala and turmeric powder Keep aside marinated chicken for half an hour. Heat a pan and add oil and fry marinated chicken for 5-6 minutes. Strain the fried chicken from the oil. To the same oil add sliced onion, green chilli, carrot and sauté well foe 2 minutes. Add chopped tomato and mix, to this add yippee masala and mix well
To the masala mix add 150gms of yippee noodles and pour 1 cup of water and mix well on low flame. Cook for 3 minutes until noodles soften. Add fried chicken and coriander leaves then mix all together. Lastly garnish with spring onion greens, give a mix & serve hot
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Brinjal Masala
Ingredients:
1 eggplant (brinjal), sliced
1 tablespoon oil
1 tablespoon ginger-garlic paste
1 green chili, chopped (or 1 small onion, chopped)
A few curry leaves
1/4 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon chili powder
1/2 teaspoon garam masala powder
1/2 teaspoon black pepper, crushed
1 tomato, chopped
1 cup water
Salt to taste
Fresh coriander leaves, chopped (for garnish)
Preparation
Heat oil in a pan over medium heat. Add ginger-garlic paste, green chili (or onion), and curry leaves. Sauté for a minute until fragrant. Add sliced eggplant and 1/4 teaspoon salt. Stir well and cook for a few minutes until the eggplant softens slightly.
dd turmeric powder, coriander powder, chili powder, and garam masala powder. Stir well and cook for another minute. Add chopped tomato and cook until it softens and releases its juices.Add water and bring to a simmer. Cover and cook for 10-15 minutes, or until the eggplant is tender and the gravy has thickened. Uncover and cook for a few more minutes to dry the gravy slightly. Garnish with chopped coriander leaves.
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Wheat flour snack
INGREDIENTS
Wheat flour – 250gm
Cumin powder – 1/2tsp
Chilli flakes – 1tsp
Chilli powder – 3/4tsp
Fennel – 1 tsp
Salt as per taste
Cooking oil – 3spoon
Water
Preparation
In a bowl, add wheat flour, masala powders, spices and salt, combine well and pour oil, mix well, next add required water, knead it well and make a dough. Rest the dough for 15 minutes, then start making balls with this. Flatten the ball slightly thick, then cut it in small round shape, deep fry it until it become crispy.
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Choco chip cookies
Ingredients
50 grams unsalted butter
1/4 cup granulated sugar
1/4 cup brown sugar
1 egg
1/2 teaspoon vanilla essence
1 cup all-purpose flour
1/2 teaspoon baking soda
A pinch of salt
3/4 cup chocolate chips
preparation:
In a bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla essence until well combined.In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips until evenly distributed.Roll the dough into balls and place them on a baking sheet lined with parchment paper.Bake in a preheated oven at 170°C (340°F) for 10 minutes, or until golden brown.Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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