Beef Masala

Ingredients:
Beef                        - 1Kg(cut it into small pieces)
onion                     - 4 big(chopped)
ginger/garlic paste         - 1 1/2tbsp
green chillies         -2(chopped)
Tomato         -2 (chopped)
Turmeric powder -1/4 tsp
coriander powder         -2tsp
red chilly powder - 1 tsp
Garam masala powder -2tsp
curry leaves
salt
oil

How to prepare:
1. Cook the beef with turmeric powder,garam masala and salt in pressure cooker.
2. When it is cooked well, make it as dried without any water and keep it aside.
3. Heat oil in a pan and  saute the onions till brown and add ginger-garlic paste,green chillies and tomato saute again till for 5m.
4. Add all masalas powder and saute well until tomato mashed.
5. Finally add cooked dried beef and curry leaves stir continously until it mix well with the tomato masala.
6. Beef masala is ready, Serve hot.

Chicken Biriyani

Ingredients:
For Rice:
Basmati Rice- 2 cups
Ghee- 1 tbsp
Water- 5 cups
Salt

Marinating chicken:
Chicken - 1 Kg
Ginger-Garlic paste- 2 tsp
Turmeric powder- 1/4 tsp
Chilly powder- 1 tsp
Garam Masala- 1 tsp
Lemon juice- 2 tsp
Salt

For masala:
Onion- 2 large onions
Ginger/Garlic paste- 2tsp
Green chilly- 2 chopped
Tomatoes chopped- 1
Fried Chicken- 1 Kg
Garam Masala- 1tsp
coriander powder-1tsp
coriander leaves-few
Lemon juice- 1 tsp
Oil
Salt

How to prepare:
For rice:
1. Boil water in a vessel,add enough salt,two cardamoms,cinnamon,cloves and 1 tsp ghee in to it.
2. Cook rice until it is done and drain.

Chicken fry:
1. Marinate the ingredients over the chicken and mix well and keep covered at least 1 hour.
2. Then Take pan heat oil put the marinated chicken and fry well,until it turns light golden
on both sides.

For Masala:
1. Heat oil in a pan put onions and saute well.
2. Add ginger-garlic paste ,salt,green chilies saute for a minute.
3. Add tomatoes saute until it get mashed.
4. Then put garam masala,coriander powder and mix well and add the fried chicken to this.
5. Give it a stir, add lemon juice and coriander eaves mix well.
6. Cook the chicken along with the onion masala for 15 minutes.
7. When masala mix with the fried chicken remove from the heat.
8. Take a vessel first add half of the prepared chicken masala and second make a rice layer.
9. Mix well and serve hot.

Chicken Fry

Ingredients:
Chicken                    - 1 kg cut into medium size pieces
Ginger-Garlic paste   - 2 tsp
Turmeric powder      - 1/4 tsp
Chilly powder           - 1 tsp
Garam Masala          - 1 tsp
Lemon juice              - 2 tsp
Salt
Oil

How to prepare:
1. Marinate the ingredients over the chicken and mix well and keep covered atleast 1 hour.
2. Then Take pan heat oil put the marinated chicken and fry well,until it turns light golden
on both sides.

Chilli Soya Chunks

Ingredients:
uncooked Soya Chunks       - 1 cup
Capsicum                           - 1 cut into squares
Onion                                 - 1 finely chopped
Tomato                              - 1 finely chopped
Ginger-garlic paste             - 1 tbsp
Green Chilies                    - 2 cut into long
Tomato sauce                    - 2 tbsp
soya sauce                        - 1 tbsp
Oil
Salt to taste

How to prepare:
1.Soak the soya chunks with salt in 2 cup of boiled water for 30 minutes.
2.Heat the oil in a pan, add the green chilies,onions, capsicum, ginger-garlic paste and fry for 2-3 minutes on medium heat.
3.Squeeze chunks gently to remove excess water and add to the pan.
4.Add the salt and mix well, cook for 3-4 minutes until well combined.
5.Raise the heat to high and add the sauces to the pan, mix well.
6.Cover and cook until the soya chunks cook well.

Gajar Ka Halwa (Carrot Halwa)

Ingredients:
Carrots                      - 6 (grated )
Milk                          - 2 cup
Sugar                        -  1/2 cup
condensed milk         -1/4 cup
Cardamon powder   - 1/4 tsp
Ghee                        - 3 tbsp
Cashew nuts            - 10(chopped)

How to prepare:
1. Heat Ghee in a pan and add the grated carrot and saute for 5-8 mints.
2. After that add milk and boil till thick and stir occasionally. Once it starts thickening, stir continuously.
3. Add sugar and condensed milk then and mix well.
4. When the mixtures starts to thicken again, put the cardamom powder, and put the stove in low flame and stir continuously till the milk evaporate completely.
5. mix well with the spoon.
6. when the mixture become halwa type switch off the flame.
7. Take serving plate grease with ghee and put the carrot halwa, decorated with chopped Cashew nuts.

Soya Chunk Masala

Ingredients:
uncooked Soya Chunks        - 1 Cup
Onion                                  - 1 big(chopped)
Tomato                               - 1 big (finely chopped)
Garlic/Ginger Paste              - 1 tsp
Coriander Powder               - 1 tbsp
Garam masala                      - 1 tsp
Turmeric Powder                 - 1/4 tsp
Red Chili Powder                 - 1 tsp
Cashew nuts                         - 6/7(make it paste)
salt
Oil

How to prepare:
1. Soak the soya chunks with salt in 2 cup of boiled water for 30 minutes.
2. Heat oil, add turmeric powder and red chili powder,ginger-garlic paste and saute it
3. Then add Onion and cashew nuts paste.Saute till the Onion become brown in color.
4. Add tomatoes and cook till mushy.
5. Then add salt, coriander powder and Garam Masala and mix well.
6. Then add soya chunks, cover and cook over medium low heat until the soya chunks cook well.
7. Add little water to get enough gravy.

Egg - Green Peas Masala

Ingredients

hard-boiled eggs         - 2(remove the shell and cut it into halves)
Fresh green peas        - 1 cup(cooked for 5-8 mins)
Chilly Powder           - 1 tsp
Coriander Powder     - 1 tbsp
Garam masala           - 1 tsp
ginger-garlic paste     - 1 tsp
turmeric powder        - 1/4 tsp
tomato                      - 1 (finely chopped)
Onion                       - 1 (finely chopped)
green chilies              - 1 (finely chopped)
Coconut milk            - 1 cup(I used Eastern coconut milk powder)
curry leaves              - finely chopped
salt
Oil

How to prepare:

1. Boil the eggs and green-peas separately and keep aside.
2. Heat oil in a Pan and fry chopped onions, chopped tomatoes and curry leaves .
3. Add chilly powder,coriander powder,garam masala, turmeric powder,ginger-garlic paste and needed salt one by one and saute well.
4. Add coconut milk and cook for 5 mins.
5. Add green peas and pour 1/4 cups of water and close the lid of the pan.
6. Cook it till the gravy is thick.
7. Add the egg slices and cook for 2 mints.Then remove the pan from the flame and Serve hot.

Vegetable - Egg Burji

Ingredients:

Eggs                - 2
Onions              - 1(finely chopped)
Tomato              - 1(finely chopped)
Frozen green peas   - ¼ cup
Green chilly        - 1 (finely chopped)
Ginger-garlic paste - 1 tsp
Chili powder       - 1 tsp
Coriander powder    - 1 tsp
Turmeric powder     - ¼ tsp
Garam masala        - 1 tsp
Salt
Oil
Curry leaves for garnishing

How to prepare:

1. Heat oil in a pan and add the chopped onion, tomato, green chili, frozen green peas and ginger-garlic paste and saute for a few minute.
2. Add the chili powder, coriander powder, garam masala, turmeric powder, and salt and mix everything well.
3. Cook closed under medium flame for 5-10 minutes until the vegetables are soft.
4. When the curry is dry, break in 2 eggs into the pan and scramble the eggs with the vegetables.
5. When the eggs are well scrambled, garnish with curry leaves and serve hot.

Vegetable Fried Rice

Ingredients:

Basmati rice             - 2 cup
Beans                      - 1/4 cup finely chopped
Carrot                     - 1/4 cup finely chopped
Capsicum                -1/4 cup finely chopped
Fresh Green peas    -1/4 cup
Garlic                      -1  tbsp  finely chopped
Ginger                     - 1 inch piece  finely chopped
Vinegar                   - 1 tsp
Soya sauce             - 1 tsp
Tomato sauce         - 1 tsp
Salt
Oil

How to prepare:

1. Soak Basmati rice for 30 minutes and cook adding 4 cups of boiling water, salt and a tsp of oil.
2. Spread it on a plate to cool.The cooked grains should be separate.
3. Heat oil in a pan, when the oil is very hot, add garlic and ginger, saute for a few seconds.
4. Then add beans and fry for a few seconds, followed by green peas, carrot and capsicum. All the vegetables should be sauteed on high flame and continuous stirring.
5. Add cooked rice, soya sauce, vinegar, tomato sauce and needed salt. Mix well and serve hot.

Mashroom Masala

Ingredients:
Mushroom                - 250 gms (Cut into medium size)
Onion                       -1 big(chopped)
Tomato                    -1 big (finely chopped)
Capsicum                 - 1/2 (cut into medium size)
Garlic/Ginger Paste  -1 tsp
Cumin seeds             -1/4 tsp
Coriander Powder    -1 tbsp
Garam masala           -1 tsp
Turmeric Powder      -1/4 tsp
Red Chili Powder     -1 tsp
Cashew nuts             -6/7(make it paste)
Green chilly               - 1 (finely chopped)
Coriander leaves      - 2 tbsp (finely chopped)
salt
Oil

How to prepare:
1. Wash Mushrooms and cut them into medium size pieces
2. Heat oil,add cumin seeds,turmeric powder and red chili powder,ginger-garlic paste and saute it
3. Then add Onion,cashew nuts paste, green chilly and capsicum.Saute till the Onion become brown in color.
4. Add tomatoes and cook till mushy.
5. Then add salt, coriander powder and Garam Masala and mix well.
6. Then add Mushrooms, cover and cook over medium low heat until mushrooms cook well.
7. Add little water to get enough gravy.
8. finally garnish with coriander leaves.

Mixed Vegetable Pickle

Ingredients

Beetroot               -1/2 of a beetroot
Bitter gourd          -1/2 of a bitter gourd
Carrots                 - 2
small onions          - 10-12
Ginger                  - 2 inch piece
Green chillie          -2 finely chopped
Chilly powder       - 1 1/2 tsp
Oil                       - 1/2 cup
Turmeric powder  - 1/4 tsp
White vinegar        - 4 tbsp
Salt

For the seasoning:

Mustard                  - 1/2 tsp
Asafoetida               - 1/2 tsp

How to prepare:

1. Wash all the vegetable and wipe it dry.Then chop all the vegetables finely.
2. Take the vegetables in a vessel. Add salt, turmeric powder, chilly powder and white vinegar and keep aside.
3. Heat oil in pan and add mustard seeds. When mustard splutters, add asafoetida and pour the hot oil on the vegetables. Do not mix it immediately. Let the vegetables remain soaked in oil for some time.Leave it for 10 minutes, then mix it and bottle it.

Spinach Egg Burji

Ingredients:

Eggs                - 2
Onions              - 1(finely chopped)
Spinach             - 1 1/2 cup (finely chopped)
Green chilly        - 1 (finely chopped)
Ginger-garlic paste - 1 tsp
Chilli powder       - 1 tsp
Coriander powder    - 1 tsp
Turmeric powder     - ¼ tsp
Garam masala        - 1 tsp
Salt
Oil
Curry leaves for garnishing

How to prepare:

1. Heat oil in a pan and add the chopped onion, spinach and ginger-garlic paste and saute for a few minute.
2. Add the chili powder, coriander powder, garam masala, turmeric powder, and salt and mix everything well.
3. Cook closed under medium flame for 10-15 minutes until the vegetables are soft.
4. When the curry is dry, break in 2 eggs into the pan and scramble the eggs with the spinach.
5. When the eggs are well scrambled, garnish with curry leaves and serve hot.

Vegetable Biriyani

Ingredients

For Rice :
Basmathi Rice                               2 cup
Water                                          4 cup
Cloves                                         2-3
Cardamom                                   2
Cinnamon                                     small piece
Ghee
Salt

For Masala :
Carrot                                              1(Cut into small pieces)
Capsicum                                         1(Cut into small pieces)
Fresh Green peas                              1/4 cup
Onion                                              1 (Finely chopped)
Turmeric powder                              1/4 tsp
Garam masala                                   1 tsp
Garlic ginger paste                             2 tsp
Chilly powder                                    1/2 tsp
Ghee                                                 2 tsp
Salt

For garnishing :
Cashew and raisins               1/4 cup
Deep fried Onion                  1/4 cup
Coriander leaves                   1/4 cup

How to prepare

Cooking the Rice:
1. Heat Ghee in a vessel and add the cardamoms, cloves, cinnamon. Saute for few minutes.
2. Add the basmati rice and mix well. When the rice starts crackling, add 4 cups of water and salt. Note that the salt is only for the rice. We have used salt separately for the masala.
3. Cook till rice is done and the water is dried up.

Making the Masala:

1. Cook the Carrot, Green peas and Capsicum in water with salt for 5-8 mints.Drain and keep aside.
2. Heat Ghee in a pan and saute the onions till they are soft.Add the Garlic ginger paste and saute well for a couple of minutes.
3. Now add the cooked vegetables,garam masala,Turmeric powder and Chilly powder. Add little water. Cover and cook until the gravy is thick. Now the masala is ready, keep it aside.

Layering the Biriyani:
1. Grease the bottom of a non stick/thick bottom vessel with some ghee.
2. Make a layer of biriyani rice. After that make a layer of vegetable masala. Repeat this process till the rice and masala is layered completely. The top layer must be of rice.
3.  Deep fry sliced onion in ghee and keep aside. Fry cashew nuts and raisins in ghee. Spread the fried onions, cashews and raisins on the layered biriyani.
4. Also add the chopped coriander leaves.
5. Place the vessel on top of stove and lower the flame. Keep it for 5-10 mins.
The biriyani is ready :)... 

Vegetable Noodles

Egg Curry

Curd Curry/Kachiya Moru

Ingredients
-----------------
Yogurt                                    1 Cup
Turmeric Powder              1/2 teaspoon
Mustard seeds                     1/2 tsp
Small onion                           4-5 cut into small pieces
Dry red chilly                       1
Curry leaves                         4-5
Coconut oil                          1 tsp
Salt as required
How to make
---------------------
1. Mix the Yogurt, Turmeric powder and salt and keep it aside
2. Heat the coconut oil in a pan
3. Splutter mustard seeds followed by the red chilies
4. Add small onion and curry leaves and saute
5. Lower the flame and add the curd and stir it well
6. Do not allow it to boil. Just heat it
7. Curry is ready :)

Kappa Biriyani(Kappa & Beef)

Ingredients:

kappa/Tapioca - 1kg
Beef / Mutton - 1 kg (medium size pieces)
Small onion - 5 nos
Green chillies - 3 nos
Garlic - 3 pods
Chilly powder - 3 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 2 teaspoon
Coconut oil - 2 teaspoon
Curry leaves - 1 strip
salt - to taste

How To Prepare  :

1)Clean kappa/Tapioca and cut into small pieces.
2)Cook well and keep it aside.
3)Marinate meat with 1 teaspoon chilly powder, 1 teaspoon coriander powder and 1 teaspoon garam masala for 30 minutes.
4)Cook well and add salt to taste.
5)Add cooked beef into kappa/Tapioca.
6)Crush onions, green chilies, garlic and add rest of the spices and mix well.
7)Add above mixture into cooked kappa/Tapioca and beef and mix together.
8)Put the vessel on low flame for 5-10 minutes
9)Heat the oil and add curry leaves and garnish your kappa/Tapioca biriyani.

Brinjal Stir-Fry

Ingredients:

Brinjal              - 3 cut into thin long pieces
Big Onion        - 1
Chilli Powder   - 1/2 tsp
Coconut oil      - 3 tsp
Salt                        


How To Make:
1. Heat oil in a pan
2. Add onion and stir till the onion starts turning brown
3. Add chilly powder and mix it well
4. Add the brinjal pieces and salt and mix it well
5. Cook this around 20-30 minutes, while cooking stir it well.

King Fish Curry

Ingredients:
King Fish                       - 500 grams, cut into pieces
Small Onion                   - 10 pieces
Ginger                           - 1 piece
Turmeric Powder          - 1  Tea Spoon
Chilly Powder               - 1 1/2 Tea Spoon
Coconut oil                   - 3 Tea Spoon
Curry leaves                 - 6-7
Cocum/Kudampuli       - 3-4 pieces
Green Chilly                 - 2
Coconut milk               - 1 cup
Salt                              

How To Make
1. Crush the ginger and 6 pieces of onion or cut into small pieces
2. Soak the Cocum/Kudampuli in 1/2 cup of water
2. Take a non stick pan and heat it and pour 2 tea spoon coconut oil
3. When the oil is heated add the crushed/cut ginger and onion and stir for 3-4 minutes
4. Then add the Turmeric powder and Chilly powder into it and stir for two minutes
5. After that add the 1 cup of water and the Kudampuli(along with 1/2 cup of water) into this and let the water to boil.
6. When the water starts boiling add the fish pieces into it and stir well carefully so that the fish pieces do not get broken and allow the fish to cook well.
7. When the fish is half cooked add the green chilly,curry leaves and coconut milk into it and again cook until the fish is done and the gravy becomes thick. It will take around 25-30 minutes on low flame.
8. Once the fish is done, Take a frying pan and heat it and pour 1 tea spoon of coconut oil into it and heat. Then add 3-4 cut small onion and curry leaves into it and stir for 3-4 minutes and add this  content on the top of the cooked fish.