Chicken: ½ kg
Butter: 1tspn (optional)
Ginger-garlic paste: 1 tspn
Turmeric: ½ tspn
Ginger: 1 inch
Garlic: 8 cloves
Green chillies: 5
Green coriander: a handful
Cinnamon: 1 inch
Poppy seeds: 1tbspn
Cumin seeds: 1tspn
Tamarind pulp: 1 tbspn
. Apply salt, turmeric and ginger-garlic paste to the chicken and keep aside.
. Grind all the ingredients under green paste and apply it to chicken.
. Marinate the chicken for at least one hour.
. Heat the oil in a pan. You can add or skip the butter (it gives extra flavor)
. Add the marinated chicken and stir-fry for 7-8 mins.
. Then cook the chicken on a low flame till done.
. Serve the green Chicken hot as a starter or as a side dish with rice.
Bread Slices – 8 to 10
Mushrooms – 15 to 16, chopped
Paneer – 200 gms
Onions – 1, finely chopped
Ginger – 2-inch piece, grated (optional)
Green Chillies – 2, chopped
Turmeric Powder – 1 tsp
Cloves – 4 to 5
Black Peppercorns – 10 to 12
Pav bhaji masala – 1 tsp (optional)
Cumin Seeds – 2 tsp
Oil – 1/4 cup
Salt as per taste
Coriander leaves – 2 tsp chopped
. Crumble the paneer and keep aside.
. Grind the peppercorns, cumin seeds and cloves to a fine powder.
. Heat oil in a pan over medium flame.
. Saute the onions and ginger for 4 to 5 minutes.
. Add the ground powder, turmeric powder and salt.
. Add the green chillies and saute for another 8 to 10 minutes.
. Add the mushrooms, Pav bhaji masala and crumbled paneer.
. Saute for an another 2 to 3 minutes.
. Finally, add coriander leaves and mix well, switch off the flame.
. Toast the bread slices and place them on a flat surface.
. Divide the mushroom-paneer mixture among half of the slices and cover with the remaining slices.
. Halve or cut into quarters if desired.
. Serve at once.
Split Bengal gram (chana dal) soaked 1 cup
Soya bean chunks soaked and squeezed 1½ cups
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Onions chopped 3 medium
Ginger chopped 1 teaspoon
Garlic chopped 1 teaspoon
Tomatoes chopped 2 medium
Asafoetida ¼ teaspoon
Coriander powder 3 teaspoons
Red chilli powder 1 teaspoon
Turmeric powder ¼ teaspoon
Salt to taste
Garam masala powder 1 teaspoon
Fresh coriander leaves chopped for garnishing
. Heat oil in a pan. Add cumin seeds and sauté till their colour begins to change.
. Add onions and sauté till they are golden.
. Add ginger and garlic, mix well and sauté for 1 minute.
. Add tomatoes, mix well and cook till they are pulpy.
. Add asafoetida, coriander powder, red chilli powder, turmeric powder and mix well.
. Add salt and chana dal, mix well and cook till the dal is soft.
. Add 3 tablespoons water, mix and cook further.
. Add soya chunks, garam masala powder. Toss and add 2-3 tablespoons water. Mix well and cook for 2-3 minutes.
. Serve hot garnished with coriander leaves.
Oats 2 cup
Gram flour 2 tablespoons
Yogurt 1/2 cup
Salt to taste
Oil to cook
Onion finely chopped 1 medium
Tomato finely chopped 1 medium — Optional
Green chilli finely chopped 1
How to make Oatmeal Utthapam
. Grind oats to a coarse powder and put into a bowl. Add gram flour, yogurt, salt and sufficient water to make a batter of uttappam consistency.
. Heat a non-stick pan. Apply 1 tsp oil with the help of a tissue paper. Reserve the tissue paper for later use.
. To make each uttappam, spread a ladleful of the batter in the pan. Sprinkle some onion, tomato and green chilli on the uttappam.
. When the underside becomes golden, flip.
. Drizzle 1 tsp oil all around and cook for 2-3 minutes or till the other side becomes equally golden.
. Transfer onto serving plates and serve hot with chutney of your choice.
2 cups frozen peas, thawed
1 can whole kernel corn, drained
4 onions, diced
2 carrots diced
3 tomatoes diced
1 medium capsicum chopped
1 cup vinegar
1 cup sugar
1 cup vegetable oil
1 tsp salt
1 tsp pepper
Coriander for garnishing
How to make Crunchy Corn Salad
. In the large bowl, combine the first six ingredients.
. In a small bowl, combine vinegar, sugar, oil, salt and pepper. Mix until the sugar is dissolved.
. Pour over corn mixture. Mix well. Cover and chill for at least 3 hours before serving.
. Stir just before serving and garnish with coriander.
6 slices fish or 1 cup prawns
Salt to taste
4 green chillies or peppers, de-seeded
1 medium onion, sliced
2 cups grated coconut (tightly packed)
1 tbsp coriander seeds
1 tsp cumin seeds
6 cloves garlic
8 red, dried chillies or peppers
1-inch piece ginger
1 tsp turmeric powder
1 tbsp tamarind pulp
3 cups warm water
. Wash, clean and pat dry prawns or fish.
. Mix it with the salt, chillies or peppers and onion. Keep aside.
. Combine all the rest of the ingredients, except the tamarind pulp, and make into 2 lots, putting each lot into the blender or grinder in turn, and extracting the spiced coconut milk by putting it through a sieve.
. When you have squeezed out every drop of liquid from the ground coconut mixture, add another half cup of warm water to the coconut mixture and put it into the blender or mixer once more, then through the sieve, so that all the milk has been extracted.
. Now put the coconut extract into a deep pan on a medium heat and stir cook for 30 minutes, till the sauce becomes thick.
. Add the marinated prawns or fish and the tamarind pulp to the boiling sauce.
. Stir cook, adding more salt if necessary.
. When the fish curry is reduced to half its quantity, remove the curry and put it into a serving dish.
1 kg rice
3/4 kg jaggery (grated)
2 tablespoons of sesame seeds(teel)
Oil to fry
. Wash rice and soak it in water for 10 hours.
. Remove water and let it dry on a piece of cloth.
. In a blender make thin powder and sieve it.
. To make the syrup add jaggery to the boiled water and heat.
. Let it thick.
. Add the fine powder of rice to it and stir continuously.
. Avoid lumps.
. Cool it and make balls.
. Dab these balls with sesame seeds and fry it at low heat in a frying pan.
. When it comes deep brown sieve it.
. Cool and serve.
For the wrap-
Wheat flour- 1/4 cup
Oat flour- 1/4 cup
For the filling-
onion – 1
Capsicum (sliced)- 1/2 medium
Pepper powder- 1/2 teaspoon
Green chili (chopped)- 1
Salt- to taste
Oil- 2 tablespoon
How to make multigrain egg roll
. Combine both the flours in a bowl and form a non-sticky dough.
. Divide it into 4 equal parts and make 4 thin roti For the filling- beat the eggs, add capsicum, onion, chilli, salt and pepper and mix well.
. Heat oil in a pan and pour the egg mixture.
. Scramble the egg (make sure your mixture doesn’t become too dry).
. Fill this mixture in multigrain wrap and serve.
1cup Cooked soya granules
1no Onion (chopped)
1/2cup Grated carrots
1/4cup Grated cabbage
3nos Green chillies (slit opened)
1tsp Cumin seeds
1/4tsp Asafoetida powder
1tsp Grated ginger
How to make soya granules upma?
Heat oil in a Kadai, let crackle the cumin seeds,urad dal, add the asafoetida ,ginger and green chillies and onions.
Cook everything until the onions turns translucent.
Add the veggies now and saute them for few minute.
Add the cooked soya granules and toss everything gently.
Add the salt and mix again well.
Serve hot with your favourite chutney.