Yogurt 3 cups
Bananas 2
Apple 1
Mango 1
Chikoo 2
Pomegranate seeds 1 cup
Strawberry 1
Sugar to taste
Black Salt to tase

Method:

1. Cut all the fruits into small pieces and keep aside.
2. Beat the yogurt to get smooth consistency.Add black salt and sugar and mix well.
3. Add all the fruits (keep 1/4 cup of mixed fruits and strawberry aside)

Decorate with these fruits and strawberry (in the center) and serve chill.
(Variation: you can add any other fruit of your choice)

Mix a chunk (about 200 gms of soft tofu) to Chapati /or any Indian bread good for 2 people( 8-10). This will give you protein packed, ultra soft rotis.

Whole Chicken 1
Chopped Onions (medium size) 3-4
Chopped Tomatoes (medium size) 6-7
Ginger Paste 2 tsp.
Garlic Paste 2 tsp
Chopped Green Chilli 3
Coriander Powder 2 tsp
Garam Masala Powder 2 tsp
Red chilli powder 1-1/2 tsp
Turmeric Powder 1/2 tsp
Salt to taste
Vegetable oil as required
Coriander leaves for garnishing

Method:

1. Thoroughly clean the chicken and cut into pieces.
2. Heat oil in a kadhai. Add chopped onions and green chilli and fry until light golden brown in color.

3. Add red chilli powder, turmeric powder, garam masala, coriander powder and salt. Mix well.
4. Add tomatoes, ginger, garlic paste and cook until the tomatoes become tender.
5. Add little water and bring it to boil.
6. When the gravy becomes slightly thick, add chicken pieces and mix well.
7. Reduce the heat. Cover and cook for 10-15 minutes (or until fully cooked).

If you have copper base kadhai then transfer the contets in that. Heat for a while. Then garnish with coriander leaves and serve hot.

Ingredients:
Boiled potatoes – 4 medium sized
Paneer – 150 gms
Chickpea flour – 4 tbsp
Baking soda – A pinch
Oil – For deep frying
Tomatoes – 2
Onion – 1
Salt & ginger – According to taste
Chilli powder – 1 tsp.
Corriander powder – 1 tsp.
garam masala – 1 tsp.
Turmeric – 1 tsp.
Amchoor – 1/2 tsp
Method:
Take the potatoes and mash them, and it to the panner and the rest of the ingredients (if the paneer has solidified – crumble it with your hands). Mix all the ingredients to form a soft dough. Make small balls from this. If the mixture sticks to your hands, apply some cooking oil on your palms. Heat some oil in a wok or kadhai and deep fry these balls. the oil should be hot or else the balls will tend to break apart. Strain them on a paper towel and keep aside. For the Gravy: Take the tomatoes, onions, ginger and grind them to paste. Take some oil in a deep and broad vessel and stir fry this paste till the oil starts to separate. then add salt, turmeric, chilli powder, garam masala and the liquid that was saved after making paneer. let this simmer for about 15 minutes on medium heat. the gravy is ready. Do not add the koftas immediately. The koftas are very soft, hence should be added 5 minutes before serving or else they will absorb too much gravy and crumble. I ususally make them ahead, and then heat the gravy and koftas together in the microwave just before serving.

Ingredients:
Whole chicken cut up – 1
Onions finely chopped – 3
Tomatoes finely chopped – 2
Ginger-garlic paste – 2 tsp.
Fennel seeds powder (saunf powder) – 2 tsp.
Mustard seeds – 1 tsp.
Garam masala – 1 tsp.
Red chilli powder – 3 tsp.
Cummin seeds – 2 tsp.
Turmeric powder – 1/2 tsp.
Freshly ground pepper powder – 4-6 tsp.
Coriander powder – 2 tsp.
Fresh coriander leaves, finely chopped – 2 tbsp.
Salt – According to taste
Oil – For frying
Method:
Clean the cicken and cut in small pieces. In a nonstick frying pan, heat the oil. Then add the mustard seeds and the fennel seeds powder. After they fry, add the ginger-garlic paste and allow to fry on low heat. After the ginger-garlic paste fries well, add the onions and allow them to cook till they are golden brown in color. Then add the chicken pieces and mix well. Sprinkle the garam masala, red chilli powder, turmeric powder and the salt and allow to cook for some time. Then add the cummin seeds, coriander powder and pepper powder , mix well and allow to cook some more. Whe the chicken is half cooked, add the coriander leaves and the tomatoes and mix well. Cover the pan and let the chicken cook well.Serve hot with chapatis or parathas.

This recipe came out from my own kitchen. When I came to U.S., I was novice at cooking. I tried to make a new dish everyday with my own ideas. Sometimes, it comes out well and sometimes …(I won’t say about that). This came out pretty well.

Ingredients:
Boneless chicken/with bones pieces – 1 Lb
Onions Onion (sliced) – 2
Limes – 3
Whole green chilli – 5
Onion paste – 3 tbs.
Ginger paste/powder – 1/2 tsp.
Garlic paste/powder – 1/2 tsp.
Turmeric powder – 1 tsp.
Red chilli powder – 1 tsp.
Coriander powder & Cumin powder – 1 tsp.
Plain yogurt – 1 tbs.
Salt – 1.5 tsp. or to taste
Cinnamon powder – 1/4 tbs.
Cloves powder – 1/4 tsp.
Oil – 2 tbs.
Method:
Clean the chicken pieces. Mix Onion paste, Ginger, Garlic, Turmeric, Red chilli powder,coriander,cumin,yogurt,salt,Cinnamon and Clove powder in a small bowl. Put 1 Tbs. oil to it. mix it well. In a big bowl put all the chicken pieces. Put all the spices from the small bowl onto the chicken. Mix it well, so, that the chicken pieces are covers with spices. Keep it for 6 to 8 hours. Preheat the oven at 450 F. Now spread some oil in a big flat baking tray. Keep all the chicken pieces one by one (in a single layer). Once the oven is ready, keep the tray inside the oven for 45 minutes. If you want more color, change the oven to broil, turn all pieces and put it inside the oven for 5 minutes. Now keep all the chicken pieces in a tray or plate. Spread sliced onions on top of it. Cut the limes into half. Keep those on top of onions. Decorate the dish with green chilies.Tandoori chicken is ready to serve. You can have it with rice or you can have it just like that. I liked it.

Ingredients:
Eggs – 6
Cooking oil – 1 tablespoon
Onions,minced – 2 large
Tomato,minced – 1 large
Canned puree – 1 tablespoon
Chopped fresh ginger – 1 teaspoon
Chopped fresh garlic – 1 teaspoon
Coriander powder – 1 tablespoon
Turmeric – 1 teaspoon
Red chilli powder – 1 teaspoon
Fresh cilantro leaves, finely chopped – 1 tablespoon
Water – For gravy(curry)
Salt – According to your taste
Method:
Hard boil eggs and cut in half. Heat oil in pan. Add onions and garlic fry until gets brown. Add turmeric, coriander and chilli powder,minced tomato, tomato puree, ginger and salt. Cook until spices is like a paste. Add enough water for gravy(curry). Cover the pan and cook for 10 minutes. Add hard boil egg and cook for few minutes. Garnish with chopped cilantro. Serve with rice or bread(roti or nan).

Ingredients:
Aatta – 1 cup
Water – 1/2 cup
Salt – A pinch
Grated coconut – 4 tbsp.
Brown sugar or jaggery – 4 tsp.
Method:
Mix water & salt along with Aatta & make a smooth (without lumps) batter of dosa consistency. Then take the pan (oil it a bit if it’s not non stick) pour 1 ladle of batter & make a dosa. If you are not fat conscious pour 1/2 tsp. of ghee over the dosa while making it. Once dosa is done on both sides, take out spread the coconut & brown sugar/jaggery on it, fold like you fold a masala dosa & put it once more on the pan so that it becomes hot . With 1 cup aatta you could make 4 dosas. Eat immediately, what I mean is it tastes better when it’s still warm.

:: Ingredients
Carrot 1 medium (chopped)
Curry leaves 1 sprig
Pottukadala 1 cup
Small onions 10
Pepper ¼ tspn
Salt as per taste
Butter ½ tspn

:: Method
Grind all ingredients except butter to get a coarse paste adding little water.
Heat a nonstick griddle and apply butter. Take 4 tbsn of batter and spread into a
4 inch thick circle. Cook covered on both sides till browned. Serve hot. With
chutney.

:: Ingredients
Rice soaked for 3 hrs- 250gms
Grated cabbage – 150gms
Chilli powder- 3 tsp
Turmeric powder- 1/4tsp
Hing- 2tsp
Salt- 2tsp

:: Method
Coarsly grind all the ingredients except cabbage adding 1 cup water. The batter
must be thicker than that of idli batter. Add the grated cabbage into the batter
and mix well. Make idlis of this batter and cook for 15mns on simmer in an idli
cooker.
Pour a spoon of coconut oil over the idlis and serve hot with pickle or chutney.