Russian Salad

Tuna - 1/2 can
Potato-4 big-boiled and cubed
Egg boiled- 4
Mayonise - 1/2 cup
Lettuce- 100gm
Pepper- 1 spoon
Salt-enough
Sald pickles-1/2 cup

Method:
Mix the ingredients together.

Jalapeno pakoda

Japlapeno Peppers - 10
Cream cheese -1/3 cup
Cheddar cheese -1 /2cup
salt,pepper- for taste
egg-1
bread crums-1/2 cup

1. Cut jalapenos into half.Remove the seeds from jalapeno peppers
2. Fill the jalapenos with cheese.add salt and pepper if needed
3. Dip it in beaten egg
4. Roll it in Bread crums
5. Bake it in 375 F for 30 minutes or till the cheese is melt and become golden in color.

Gobi Manchurian

1 Medium Gobi/Cauliflower
1/2 cup Cornflour
1/2 cup Maida
2 Tbsp Soy Sauce
2 Tbsp Green Chili Sauce
1 tsp hot Red Chili Powder
3 Tbsp Tomato sauce
1 Capsicum
1 Big Onion -Sliced
1 tsp Butter -melted
4 Garlic Cloves- Chopped finely
1 Tbsp Ginger Garlic Green chili paste
2 Green chilies - Chopped finely
1/2 inch Ginger- Sliced into thin strips
Oil

METHOD:

• Mix cornflour, maida , ginger garlic green chili paste , melted butter, salt along with little warm water to make a thick paste.
• Dip Cauliflower florets into this paste and deep fry them until golden brown and set them aside.
• Now in a kadai heat little oil and fry onions till transparent.
• To this add chopped garlic cloves ,ginger and fry them until transparent.
• Now add green chilies and then add in capsicum and fry them for a min.Capsicum should remain crispy.
• Now add soy sauce,chili sauce, tomato sauce, red chili powder and saute it for a few secs.
• To this add about 3 tbsp of water and the above fried and cooled gobi bajias.( Bajias should not be hot here to maintain the crispiness )
• Garnish with fresh coriander leaves and serve hot.

Chicken Kabab

bornless chicken
Corn Flour
Chilli Powder
Salt
Color/Paprika
aginomotto
ginger garlic paste
egg
lemon juice

make thick batter,add chicken ,deep fry

Kerala Chicken Curry

Chicken - 1 kg
Shallots(Kunjulli) - 4 - 5 nos
Onion - 2 nos
Tomato(large) - 1 no
Grated coconut - 1 cup
Aniseeds(Perinjeerakam) - 1 tsp
Chilly powder - 4 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Green chilly - 1 no
Ginger-garlic paste - 1 tsp
Coriander leaves - A small bunch
Curry leaves - 1 sprig
Oil - As reqd
Salt - As reqd


1)Cut and clean the chicken. Keep aside to dry.
2)Heat a little coconut oil in a pan.
3)Add coconut, aniseeds and shallots and fry until brown.
4)Turn off the heat and add the coriander powder and mix well.
5)Once cool, grind to a smooth paste.
6)Heat a little oil in another pan or cooker.
7)Fry the onions and once they turn light pink, add the ginger-garlic paste and fry for a few minutes.
8)Add the chilly powder, garam masala and the turmeric powder.
9)Add the tomato pieces and fry for a few minutes on low flame.
10)To this gravy, add the ground masala and mix well.
11)Add the chicken pieces and mix well and cook until done.
12)Once done, add coriander & curry leaves.
:- Serve with rice or chappathis.This recipe can be replaced with mutton or beef.

Beef Fry

Beef - 1 kg
Onions(medium sliced) - 2 nos
Green chillies - 6 nos
Ginger(chopped) - 2" piece
Coriander powder - 2 tsp
Garlic pods - 8 nos
Cinnamon(Karugapatta) - 1" piece
Cloves(Grambu) - 5 nos
Cardamom(Elakka) - 5 nos
Fennel(Perinjeerakam) - 2 tsp
Black peppercorns - 20 nos
Turmeric powder - 1/2 tsp
Pepper powder - 1/2 tsp

For seasoning:
Onions(chopped) - 1 no
Mustard seeds - 1 tsp
Coconut(chopped) -1 cup
Curry leaves - 4 sprigs
Coconut oil - 1 cup

1)Mix meat with all ingredients except cardamom, cloves, pepper corns & fennel seeds.
2)Grind the above 4 spices to a masala.
3)Cook the beef with the ground masala and salt in a pressure cooker till cooked.(Around 80% cooked.)
4)Heat the oil in a pan.
5)Splutter mustard seeds.Add the chopped onions and saute.
6)Add the coconut pieces and curry leaves till light brown.
7)Add the meat and cook till the gravy is dry and dark brown.

Chakkakuru Manga

Ingredients:
Mango (green) -1
Jackfruit seed - a handfull
Grated coconut -1/4th of a coconut
Green chillies -3-4
Shallots- 3 Nos.
Turmeric powder -1/2 tsp.
Salt - for taste
Dry Shrimp (optional) - 10-15
Water -enough

For Garnishing:
Shallots chopped fine-3-4
Curry leaves 2 springs.
Red chillies 2 nos. ( broken into 3 pieces)
Mustard 1 tsp.
Oil 1 1/2 tbsp.
Salt 1 1/2 tsp.

Method:

1.Cook the cut jackfruit seed in water, 1/2 tsp. turmeric and 1/2 tsp. Salt untill half done(the jackfruit seeds are kind if soft).
2.Then add the cut mangoes and cook for  few more minutes.
3. Fry the dried shrimp and add to this.cook  it for few minutes more
4. Grind to a fine paste the coconuts, chillies, shallots and turmeric powder with some water.
5.Add the ground coconut paste along with some water.
6.Mix well and heat to the point of boiling . Do not let it boil.
7.Remove from fire
8.Heat oil and mustard. When it crackles add the onions and curry leaves, saute till onions turn brown add the broken dried chilles and saute for 1 more minutes.
9. Add this to the gravy and mix well
10.Serve with rice

Chemmeen Peera (Shrimp in Coconut)

Ingredients:

• shrimp - 1 lb
• coconut grated - one half
• green chillies - 6
• small onions (shallot) - 10-15
• ginger - 1 inch peice
• curry leaves - 2 springs
• chilli powder - 3 tbs
• turmeric powder - 1/2 tsp
• coconut oil - 3 tsp
• salt to taste

Method:1.Clean the shrimpand cut into small bite size peices.
2.Cut the oninons into very thin slices.
3.chope the green chillies and ginger.put together all the ingredients in a bowl .
4.Mix well this with 2 tsp of coconut oil.
5.transfer this mix into a vessel and add just 1/2 cup of water.U don't need to add much water since the shrimp has a better moisture content.
6.Cover the vessal with a lid and cook until done and all the water is evoparated.aprox time 20 mins.
7.when its done remove from fire and add the remaining 1 teaspoon of oil and few curry leaves..

Christmas Fruit Cake

Its a rich fruit cake, makes with fruits soaked in rum for couple of weeks. Specially made on Christmas.

Ingredients:

All purpose flour- 2 cups (1/2kg )

Sugar - 2 +1/2 cup

Butter - 1 cup

Eggs - 6 nos

Dates - 1 cup

Raisins -1 cup

Candied fruits - 1/2 cup
Cashews - 1 cup
Gold rum - 1/2 cup
Baking powder - 1 1/2 tsp
Cinnamon powder - 1/2 tsp
Clove powder - 1/2tsp

Nutmeg powder - 1 tsp

Dry ginger powder - 1 tsp
Salt - 1 tsp
Vanilla essence - 1 tsp
Orange juice- 2 tbsp

1)Dice the fruits and coat them with 1 of flour.
2)Add rum and mix well.
3)Keep this for 2-3 weeks or atleast overnight.
4)Dice or crush the nuts into small pieces..
5)Place the eggs and butter at room temperature the night before you make the cake.
6)Preheat the oven to 350 degree F.
7)Measure and keep ready the flour, sugar and the flavorings.
8)Place 1/2 cup of sugar in the saucepan, boil it on high flame until a caramel color forms.
9)Immediately, remove the pan from the stove and add 1/2 cup of water to the caramel.
10)Stir its well to dissolve the caramel. Keep  aside.
11)Sift flour and baking powder, a couple of times and keep ready.
12)In a container, whisk butter first and then add 4 cups of sugar and whisk again, until it is creamy.
13)Add eggs one by one and whisk well.
14)Pour in the caramel syrup, the flavoring powders, orange juice,salt and vanilla extract and mix everything together.
15)Add the flour-baking powder mix and fold this in with a  spatula or spoon.
16)When they are well mixed, add the candied fruits and nuts and mix again.
17)Butter a 10 inch non stick loaf pan and spoon this into the pan .
18)Bake for 1 hour at 350 degree F. Check for doneness by inserting a toothpick in the middle of the pan. If the toothpick comes out clean, the cake is done. If not, bake for another 5-10 mins and check again.
19)Remove the cake from the oven and place it on a cooling rake.Remove it from the pan only after it is allowed to cool completely.

Chicken Biriyani

Ingredients:

For Marinade:
Chicken - ½ kg

Yoghurt/Curd - 3 tbsp
Coriander leaves - 25 gm
Mint leaves - 25 gm
Green chillies(chopped) - 4 to 6
Ginger garlic paste-2 tsp
Cumin powder - ½ tsp
Coriander powder - 1 tsp
Aniseed powder - ½ tsp
Turmeric powder - ½ tsp
Lime juice - 1 tsp

For rice:
Clarified butter (ghee)- 1 tbsp
Cinnamon - 5 - 6 pieces
Cardamom  seeds - 4 - 5 nos
Cloves  - 4 - 5 nos
Jasmine rice/Basumathi rice - 2 cup (1/2 kg)
Water - 3 cup
salt - as per taste

For Biryani masala:
Clarified butter - 2 tbsp
Cinnamon - 5 - 6 pieces
Bay leaf - 1 no
Cloves - 4 - 5 nos
Cardamom seeds - 4 - 5 nos
Nutmeg - 1 no
Onions - 1 no
Tomato - 1 no

For garnishing:
Boiled egg - 1 no
Cashews & Raisins- roasted in ghee
onion - 1/2 no. fried golden brown.

(This serves 4 people)

Method :
1)Mix together yogurt, coriander leaves, mint leaves,cumin  powder,coriander powder,aniseed powder, green chillies,  gingergarlic paste, turmeric powder and lime juice and marinate the chicken in it. Keep aside for ½ an hour.Soak rice in water for half an hour.
2)Heat clarified butter or ghee in a pan.
3)Add cinnamon, bay leaf, cardamom seeds, and cloves.
4)Add washed and cleaned rice.
5)Fry, till rice turns translucent.
6)Add water and allow it to boil.
7)When the water comes to a boil, lower the flame and cover the pan.
8)Cook till the water evaporates.
9)Heat clarified butter/ghee in a pan.
10)Add cinnamon, bay leaf, cardamom seeds, nutmeg and cloves.
11)Add onions and sauté, till brown.
12)Add tomatoes and saute`.
13)Add marinated chicken.
14)Cover the pan and cook for at least 5 minutes on a medium flame.
15)Remove the cover and cook on low flame for another 10 minutes to allow gravy to thicken.
16)Layer the serving bowl with alternating layers of rice and the chicken masala, cover it and keep in oven in 350 defree for 10-15 minutes.
17)Garnish the top with a boiled egg cut in four pieces, roasted cashews , raisins and fried onion.

Cheera Thoran(Chinese Spinach with Coconut)

Method:

• Clean the spinach leaves and chop them finely
• Heat oil in the pan, splutter 1/2 tsp of mustard seeds, cumin seeds, urad dal, and one spring curry leaves.
• To this add 3-4 chopped pearl onion /shallots , 2-3 red chilies, 2-3 finely chopped garlic, slit 2 green chilies and saute them.
• Add the spinach, ¼ tsp turmeric, little asafotida, salt for taste, and cook for 3-4 minutes. Add ¼ cup grated coconut and cover cook for another 3-4 minutes.
• Serve with rice or chapathi