Dum Tofu

Ingredients:

Shredded Tofu - 2 cups
tomato - 1 blend to paste
Chopped onion- 1/2 cup
ginger garlic paste - 1 tsp
chilli powder - 2 tsp
turmeric powder - 1/4 tsp
cinnamon - 1/2 inch
cloves - 2 nos
jeera - 1 tap

Method:

Heat about 1/2 teaspoon of oil in a kadai.
Season it with cinnamon, cloves and jeera.
Saute the chopped onions until it becomes soft.
Add the garlic and ginger paste and saute for couple of minutes.. Now add the tomato paste,turmeric, chilly powder and salt.
Allow it to cook for few minutes.
Now add the tofu to the curry and cook till done.

Methi Potato

Methi Potato


2 cups cooked and cubed potatoes -
1 bunch of fresh methi - washed,leaves plucked and chopped
1 red onion - finely chopped
1/2 tomato - finely chopped
2 green chillies - finely chopped
4 garlic cloves - finely chopped
Pinch of turmeric and salt to taste
1 tsp of each, oil, cumin and mustard seeds

Method
In a kadai or pan, heat oil; toast the cumin and mustard seeds. Add and fry the garlic, onion, tomatoes and chillies, stirring well for few minutes. Stir in turmeric and salt. Add the cubed potatoes and sauté them for few minutes until they turn light brown. When potatoes are almost done, stir in fresh methi leaves, stir-fry for few minutes. Turnoff the heat, close the lid and allow them to absorb the flavors for few minutes. Turn on to a dish and serve.

Kottu Chappathi

Ingredients

left over or fresh Chappathis- 4 cut into small squares
Eggs - 2
onion-1 chopped
tomatoes -1 medium sized chopped finely
capsicum - 1 small chopped into squares or lengthwise
green chillies- 1 cut
ginger- 1 " piece- crushed
garlic- 3 flakes - crushed
saunf- 1/4 tsp
mustard seeds- 1/4 tsp
curry leaves- a few
turmeric powder- 1/4 tsp
chilli powder- 1/2 tsp
oil- 2 tbsp
salt to taste
coriander leaves- a few chopped finely


Method

Heat oil in a pan and add the mustard and saunf seeds. When they sizzle add the chopped onions , curry leaves and green chilli. Saute for some time and when the onions turn transparent add the crushed ginger,garlic and chopped tomatoes. Fry till the tomatoes are mushy and then add the chopped capsicum pieces. Add turmericpowder,chilli powder and salt. Keep in a slow flame for a few minutes or till the oil comes on top and then add the chopped chappathi pieces. And then add the beaten eggs. Mix well and cook till done. Garnish with chopped coriander leaves.
Serve hot with raitha.
U can try this with parottas too to make kothu parotta

Soy chunks Pulao

Ingredients
2 onions thinly sliced
1 tomato chopped
2 bay leaves
3 Cloves
1 Cardamom pod
1” pc. Cinnamon stick
2 cups Basmati Rice
3-4 tbsps Oil or Ghee
1 tbsp Ginger Garlic paste
1 Cup Soya chunks
chilli powder 1 tsp
corriander pd 1 tsp
Salt to taste
Few drops lime juice
1/2 cup curd


Grind together :
2 Green chillies
1/2 cup Mint
1/2 cup corriander leaves

Wash and soak Basmati rice for 15 mins. Keep aside. Soak soya chunks in water for 10-12 minutes. Drain and give them a good rinse. Squeeze out excess water and keep aside.

Heat oil/ghee in a pressure cooker. Add Bay leaves, Cardamom, Cloves and Cinnamon. Fry for a minute till fragrant. Now add onions. Fry till onions are soft and become translucent. Add ginger garlic paste and saute for a couple of minutes. Add the mint paste, tomato, chilli powder, corriander powder, curd and stir in the soya chunks and add the required quantity of water ( 1:1.5 for most basmati rice).
When the water boils, add the washed, strained rice. Add salt and a few drops of lime juice. Stir and close the lid, turn heat to high and when the steam begins to rise , place the weight, reduce heat to low and cook for 8-10 mins.

Turn off when done and let sit for a few minutes before opening the lid. Mix well before serving. Garnish with corrander leaves and serve hot with onion raitha.

Spinach Chicken Curry

Ingredients
2 tablespoon(s) oil
2 onion(s) finely chopped
2 tablespoon(s) ginger & garlic paste
1 cup(s) yoghurt beaten till smooth
2 tomatoes finely chopped
1 teaspoon(s) red chilli powder
2 teaspoon(s) coriander powder
1 teaspoon(s) cumin powder
½ teaspoon(s) turmeric powder
salt and freshly milled pepper to taste
12 medium pieces (about 800 grams) of chicken
1 cup finely choppped spinach
1 teaspoon(s) curry powder or hot spice mix (garam masala) powder
finely chopped fresh coriander to garnish


Heat the oil in a heavy bottomed saucepan. Add the onions and fry for about 4 minutes or till rich golden brown.
Add the ginger-garlic paste and fry briefly till the raw smell goes away. Add the tomatoes and the yoghurt stirring briskly to avoid curdling. Fry for about 4 minutes or till oil separates.
Mix in the red chilli powder, coriander powder, cumin powder, turmeric powder, salt and pepper to taste. Add Spinach. Increase the heat and add the chicken pieces. Fry for about 5 minutes or till the chicken is lightly browned.
Add water and mix well. Bring to a boil. Cover and cook on very low heat for about 15 minutes or till chicken is well cooked and the oil has separated. Sprinkle the curry powder or hot spice mix (garam masala) and cover tightly for about 10-15 minutes for the aroma to blend well in the curry.
Serve hot garnished with coriander leaves.

Fish Puttu

Ingredients:
shark/tilapia/salmon - 1/2 kg
onion- 1 (small,chopped)
garlic- 5(finely chopped)
curry leaves
turmeric- 1/2 tsp
green chillies- 3
powdered pepper - 1/4 tsp
salt to taste

Procedure:
Cook fish in a water with some turmeric and salt. (you can also microwave)
Remove from water peel skin if any and mince the fish and set aside.
Heat 2 tsps oil in pan. Add curry leaves, green chillies and saute onion & garlic
Add the fish, turmeric and salt. Keep sauteing until color changes.
Finally add pepper and coriander leaves.

Bread Pudding

Ingredients
Serves 5
3 piece Bread
2 tbsp butter
pinch cinnamon powder (optional)
1 tbsp custard powder
3 number eggs
2 cup Milk
1 cup Sugar
2 drops vanilla essence
2 tsp nuts and raisins

Method
1. In a bowl take milk, eggs, butter,vanilla essence, sugar and blend well.
2. Take custard powder in a small cup, add milk and make a paste. Add this paste with the above mixture.
3. Now in a microwavable bowl, arrange bread cut into small pieces, add nuts and raisins.
4. Pour the mixture over the layer of bread.Make sure the bread is completely dissolved in milk mixture. put the nuts and raisins over the mixture
5.Cook at 340 f heat for 40 min or till the top layer turns golden brown.

Tips:1) The traditional conventional oven also works best.
2) One can repeat the layers of bread and milk mixture alternatively for more quantity.