EXTRA CRISPY CHICKEN FRY

EXTRA CRISPY CHICKEN FRY

INGREDIENTS

FOR MARINATING CHICKEN

WHOLE CHICKEN - 1 ; CUT INTO PIECES

WATER-1/2 -1 CUP

SALT

GINGER- GARLIC PASTE- 1 TABLESPOON

RED CHILLY POWDER- 1 TABLESPOON

TURMERIC POWDER- 1/4 TABLESPOON

MARINATE THE CHICKEN AND REFRIGERATE FOR 1- 2 HOURS

FOR COATING

EGG-1

MILK- 1 CUP

MAIDA/ ALL PURPOSE FLOUR- 2 CUPS

SALT- 1 -2 TABLESPOONS

PEPPER POWDER- 1 TABLESPOON

GARLIC POWDER- 1/8 TABLESPOON

BAKING POWDER- 1/4 TABLESPOON

OIL- FOR DEEP FRY

PREPARATION

COMBINE MILK AND EGG IN A BOWL

MIX WELL

MIX FLOUR, SALT, PEPPER POWDER, BAKING POWDER AND GARLIC POWDER  IN ANOTHER BOWL

NOW TAKE THE MARINATED CHICKEN PIECE

DIP EACH PIECE FIRST IN EGG - MILK MIXTURE

THEN IN DRY FLOUR MIXTURE

AGAIN IN EGG - MILK MIXTURE

AND IN DRY FLOUR MIXTURE

REPEAT WITH ALL OTHER PIECES

DEEP FRY IN OIL

CHICKEN MALAI KABAB -GRILLED

CHICKEN MALAI KABAB -GRILLED

INGREDIENTS

BONELESS CHICKEN- 500 G; CUT INTO - 1 1/2 - 2 INCH PIECES

FRESH CREAM- 1/4 CUP 
CHEDDAR CHEESE -1/4 CUP; GRATED

GINGER- GARLIC PASTE- 3 TABLESPOONS

GARAM MASALA POWDER- 1/2 TABLESPOON
CORIANDER POWDER- 3 TABLESPOONS
PEPPER POWDER-1/2 TABLESPOON
CUMIN POWDER- 1/2 TABLESPOON
CORN FLOUR- 1 TABLESPOON
CARDAMOM POWDER- 1/4 TABLESPOON

GREEN CHILLIES-2 ; FINELY CHOPPED

SALT

EGG-1

PREPARATION

MIX ALL THE INGREDIENTS WELL

KEEP THE MARINATED CHICKEN REFRIGERATED FOR 2 -3 HOURS

TAKE SKEWER
PUT EACH PIECE CAREFULLY ON SKEWER
NOW  PUT ON THE GRILL AND FRY

CHICKEN / MURGH MALAI KABAB FRY

CHICKEN / MURGH MALAI KABAB FRY

INGREDIENTS

WHOLE CHICKEN-1
BREAD SLICES-3-4

FRESH CREAM - 1 CUP

GINGER- GARLIC PASTE-1 TABLESPOON
GREEN CHILLIES- 2-3; FINELY CHOPPED

GARAM MASALA POWDER/ ALL SPICES POWDER- 1 TABLESPOON
SALT

CORIANDER LEAVES- FINELY CHOPPED
MINT LAVES- FINELY CHOPPED

EGG-1
BREAD CRUMBS-1 CUP

OIL

PREPARATION

BOIL CHICKEN WITH GINGER-GARLIC PASTE , SALT AND LITTLE WATER
WHEN COOKED SHRED THE CHICKEN FROM ITS BONES

GRATE IT IN A CHOPPER

ADD SOAKED  AND SQUEEZED BREAD SLICES
MIX WELL AND FRY IT IN LITTLE OIL

WHEN COOLED ADD REST OF THE INGREDIENTS EXCEPT OIL, EGG AND BREAD CRUMBS

MAKE BALLS

FIRST DIP IN EGG
THEN ROLL IN BREAD CRUMBS

DEEP FRY IN OIL

CHILLI GARLIC CHICKEN WINGS FRY

CHILLI GARLIC CHICKEN WINGS FRY

INGREDIENTS

CHICKEN WINGS- 500 G

RICE POWDER- 2 TABLESPOONS

MINCED GARLIC- 1 TABLESPOON
PEPPER POWDER-1/2 - 1 TABLESPOON
SALT

LIME-1
OIL

WORCESTERSHIRE SAUCE- 1/2 TABLESPOON

PREPARATION

TAKE A BOWL
MIX ALL INGREDIENTS EXCEPT OIL

MARINATE FOR 3-4 HOURS

HEAT OIL IN A PAN
SHALLOW FRY

CHICKEN PAKORA/PAKODA

CHICKEN PAKORA/PAKODA

INGREDIENTS

CHICKEN- 250 G; CUT INTO SMALL CUBES

GINGER-GARLIC PASTE- 1 TABLESPOON
GARAM MASALA/ ALL SPICES POWDER- 1 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON

SALT

MARINATE CHICKEN WITH GINGER GARLIC PASTE AND GARAM MASALA
KEEP IT REFRIGERATED AT LEAST HALF AN HOUR

ONION- 1; CHOPPED
GREEN CHILLIES- 3; CHOPPED
CURRY LEAVES
CORIANDER LEAVES- CHOPPED

CASHEW NUTS

RED CHILLY POWDER- 1 TABLESPOON
GRAM FLOUR/ BESAN- 1/2 CUP
CORN FLOUR- 2 TABLESPOONS
SALT

SIEVE GRAM FLOUR AND ADD IT TO THE MARINATED CHICKEN 
ADD REST OF THE INGREDIENTS ALSO
MIX WELL

OIL

NOW DEEP FRY IN OIL

SIMPLE CHICKEN PAKODA / PAKORA

SIMPLE CHICKEN PAKODA / PAKORA

INGREDIENTS

BONELESS CHICKEN- 500 G

CORN FLOUR- 100 G
CUSTARD POWDER-100 G

SALT

RED CHILLY POWDER- 1 TABLESPOON
CLOVE 
CARDAMOM POWDER
OIL

PREPARATION

MIX CORN FLOUR AND CUSTARD POWDER WITH WATER TO FORM A SEMILIQUID PASTE

MIX ALL THE INGREDIENTS WELL IN IT EXCEPT OIL

KEEP THE MARINATED CHICKEN IN REFRIGERATOR ATLEAST FOR HALF AN HOUR

DEEP FRY IN OIL

YOGHURT-COCONUT RICE/ THAIRU-THENGA CHORU

YOGHURT-COCONUT RICE/ THAIRU-THENGA CHORU

INGREDIENTS

CARROT-4; CUT INTO PIECES
POTATO-2; CUT INTO PIECES
CELERY- 3; CHOPPED

YOGHURT-1 CUP
COCONUT MILK-1 CUP
VEG BROTH-WATER IN WHICH VEGETABLES WERE COOKED- 2 CUPS

RICE - 1 1/2 CUP
OIL-2 TABLESPOONS
GARAM MASALA POWDER- 1 TABLESPOON

PREPARATION

HEAT OIL IN  A PAN

ADD CHOPPED VEGETABLES AND GARAM MASALA POWDER

COOK TILL VEGETABLES BECOMES SOFT AND POTATO IS SLIGHT BROWN IN COLOUR

ADD RICE 
MIX WELL
COOK IN MEDIUM FLAME ADDING VEGETABLE BROTH TO IT 

MIX  COCONUT MILK AND YOGHURT IN A BOWL 
AFTER 20 MINUTES ADD THIS MIXTURE TO BOILING RICE
COOK 20 MORE MINUTES TILL RICE IS COOKED WELL AND WATER DISAPPEARS

POMEGRANATE JAM/ ANAR/ MATHALANARANGA JAM

POMEGRANATE JAM/ ANAR/ MATHALANARANGA JAM

INGREDIENTS

POMEGRANATE-1

SUGAR- 1 CUP

LEMON JUICE - FROM A HALF LEMON

CINNAMON STICKS-1(OPTIONAL)

WATER-1/2 CUP

PREPARATION

REMOVE SEEDS FROM FRUIT

COOK IT WITH WATER AND CINNAMON IN A PRESSURE COOKER

LET 2 WHISTLES COME

STRAIN IT TO REMOVE SEEDS AND GET PULP

TAKE A NON STICK PAN

ADD THE PULP AND SUGAR

COOK IT

WHEN IT BEGINS TO BOIL; COOK IN MEDIUM FLAME

WHEN IT THICKENS  ADD LEMON JUICE

STIRR FREQUENTLY

TO KNOW THE CORRECT CONSISTENCY

DROP A SPOONFUL OF JAM ON A CHILLED PLATE

WHEN U TILT THE PLATE, IF IT STAYS IN A MOUND AND NOT RUN, YOUR JAM IS DONE

IF IT IS STILL RUNNY CONTINUE COOKING

NOW STORE IT IN AN AIR TIGHT CONTAINER WHEN COOLED

DRIED PRAWNS/ UNAKKA CHEMMEEN AND VEGETABLE MIX CURRY

DRIED PRAWNS/ UNAKKA CHEMMEEN  AND VEGETABLE MIX CURRY

INGREDIENTS

DRIED PRAWNS- 100 G; ROASTED AND POWDERED

DRUMSTICK-2; CUT LENGTHWISE
POTATO-1;N CUT LENGTHWISE
JACKFRUIT SEEDS- CUT LENGTHWISE

TURMERIC POWDER- A PINCH
SALT
WATER- 2 CUPS

COOK DRIED PRAWNS AND VEGETABLES WITH TURMERIC POWDER , SALT AND WATER

GRATED COCONUT- 1/2 CUP

RED CHILLY POWDER- 1 TABLESPOON
CORIANDER POWDER-2 ATBLESPOONS
ASAFOETIDA POWDER- A PINCH

GARLIC- 3-5 CLOVES
SHALLOTS- 6

FRY ALL THE INGREDIENTS TILL RED COLOUR
POWDER IT

MIX IT WITH VEGETABLES AND DRIED PRAWNS

WHEN COOKED REMOVE FROM FLAME

SEASON IT WITH 

FENUGREEK - A PINCH
MUSTARD SEEDS- 1/2 TABLESPOON
DRIED RED CHILLIES- 2
CURRY LEAVES 
                        IN COCONUT OIL

DRIED MACKEREL CURRY OR UNAKKA AYALA CURRY

DRIED MACKEREL CURRY OR UNAKKA AYALA CURRY


INGREDIENTS

DRIED MACKEREL- 3

CUT FISH INTO PIECES
SOAK IT IN WATER FOR HALF AN HOUR
CLEAN IT

COOK IN WATER WITH LITTLE TURMERIC POWDER

WHEN COOLED REMOVE BONES


TOMATO-1

GRATED COCONUT- 1/2 TO 1 CUP

RED CHILLY POWDER- 1 TABLESPOON
TURMERIC POWDER- 1/2 TABLESPOON

GREEN CHILLIES- 2
GINGER- 1 INCH PIECE
GARLIC- 2 CLOVES
CURRY LEAVES- 1 SPRIG

CUMIN SEEDS- 1/2 TABLESPOON

GRIND ALL THE INGREDIENTS EXCEPT TOMATO INTO A COARSE PASTE OR CRUSH IT COARSELY

MUSTARD-1/2 TABLESPOON
DRIED RED CHILLIES- 2
CURRY LEAVES

COCONUT OIL

HEAT A PAN 

SPLUTTER MUSTARD
FRY RED CHILLIES AND CURRY LEAVES

ADD COOKED FISH AND COARSE PASTE AND TOMATO

CLOSE WITH A LID AND COOK

WHEN MIXED WELL REMOVE FROM FLAME

DRIED PRAWNS CURRY WITH MURINGAPOOVU / DRUMSTICK FLOWERS

DRIED PRAWNS CURRY WITH MURINGAPOOVU / DRUMSTICK FLOWERS

INGREDIENTS

DRIED PRAWNS- 1/2 CUP
TOMATO-1
DRUMSTICK FLOWERS- 1/2 CUP

GREEN CHILLIES- 3-4
GARLIC- 2-3 CLOVES

RED CHILLY POWDER- 1 TABLESPOON
TURMERIC POWDER-1/4 TABLESPOON
SALT

COOK ALL THE INGREDIENTS WITH LITTLE WATER

GRATED COCONUT-1 /2 CUP
SHALLOTS- 4-8
FENNEL SEEDS-1/4 TABLESPOON
GREEN CHILLIES- 1-2

GRIND ALL THESE INGREDIENTS TO A PASTE 
ADD THIS TO THE DRIED PRAWNS CURRY

SAUTE IT WITH MUSTARD AND CURRY LEAVES IN COCONUT OIL

SPICY CHILLY GRAVY FOR TAPIOCA

SPICY CHILLY GRAVY FOR TAPIOCA

INGREDIENTS

SHALLOTS- 5-8 ; CHOPPED

GINGER- 1 INCH PIECE; CHOPPED

GARLIC- 3-5 CLOVES- CHOPPED

MUSTARD- 1/2 TABLESPOON

FENU GREEK -1/4 TABLESPOON

CURRY LEAVES

RED CHILLY POWDER- 1 TABLESPOON

KASHMIRI CHILLY PASTE-100 G

KUDAMPULI/ GAMBOOGE- 3-5

COCONUT OIL

SALT

PREPARATION

SOAK GAMBOOGE IN LITTLE HOT WATER

HEAT OIL IN A PAN

SAUTE SHALLOTS, GARLIC AND GINGER TILL GOLDEN COLOUR

REMOVE IT TO A PLATE

SAUTE MUSTARD, FENU GREEK AND CURRY LEAVES IN SAME OIL

ADD CHILLY PASTE AND LITTLE WATER

COOK IT

ADD RED CHILLY POWDER AND FRIED SHALLOTS MIX

ADD GAMBOOGE WATER  AND SALT

COOK IN LOW FLAME

PLACE COOLED TAPIOCA OR TAPIOCA CUTLET IN THIS GRAVY

TAPIOCA CUTLET

TAPIOCA CUTLET

INGREDIENTS

TAPIOCA - 1/2 KG

oil - 40 ml

ginger- 1 inch piece; chopped

garlic - 4 cloves chopped

green chillies- 8 chopped

curry leaves-5

onion- 2, finely sliced

turmeric powder- half teaspoon

all spices powder/garam masala powder- half teaspoon

salt - according to taste

chilly powder- 1/4th tablespoon

black pepper powder- 1/4th tablespoon

eggs- 3 

bread crumps_ 2 cups

coriander leaves- chopped

PREPARATION

Preparing TAPIOCA 

cook tapioca  with salt and turmeric powder  in a pressure cooker .   after cooling,   crush well.

Preparing cutlet masala

Take a pan.  add 2 tablespoons of oil.  

Fry onion till its raw smell goes.

Then add chopped garlic-ginger, green chillies and curry leaves.  Fry for 2 minutes.

Add salt, all spices powder, black pepper powder, chilly powder and turmeric powder.  fry till raw smell of these powders disappears.

Add mashed tapioca

Add coriander leaves.

Remove from flame.

Preparation of cutlets

Roll the masala into equal balls and press into cutlet shape.

Beat 3 eggs in a bowl.  add a pinch salt and mix well.

Take bread crumbs in a plate and spread it.

Take a pan.   heat  4 tablespoons oil.  

Dip each cutlet first in egg mixture and then roll in bread crumbs.  fry till slight brown on both side in a medium flame.

MUSHROOM PEPPER FRY

MUSHROOM PEPPER FRY

INGREDIENTS

BUTTON MUSH ROOM- 150 G

RED CHILLY POWDER-1 TABLESPOON
CORIANDER POWDER-1 TABLESPOON
TURMERIC POWDER- 1 TABLESPOON
SALT

RICE FLOUR- 2 TABLESPOONS

COCONUT OIL- 1 TABLESPOON

ONION-1 ; FINELY CHOPPED
GARLIC-2-3 CLOVES; FINELY CHOPPED
GINGER- 1 INCH PIECE; FINELY CHOPPED
CURRY LEAVE- 2-3 SPRIGS

PEPPER POWDER- 

PREPARATION

CLEAN MUSHROOMS
CUT EACH INTO 2 PIECES

MARINATE THEM WITH RED CHILLY, CORIANDER  AND TURMERIC POWDERS AND SALT
ADD RICE FLOUR
FRY IT IN OIL

HEAT OIL IN  A PAN
SAUTE ONION, GARLIC, GINGER AND CURRY LEAVES
ADD MARINATED MASALA  LEFT
ADD FRIED MUSHROOM AND PEPPER POWDER
MIX WELL

CHICKEN KEEMA POROTTA/PARATHA

CHICKEN KEEMA POROTTA/PARATHA

INGREDIENTS

WHEAT FLOUR- 2 CUPS
CHICKEN KEEMA /MINCED MEAT - 200 G

CARDAMOM- 4
CLOVES-4

ONION- 1; FINELY CHOPPED
GARLIC - GINGER PASTE- 2 TABLESPOONS

RED CHILLY POWDER-1 TABLESPOON
TURMERIC POWDER- 1/2 TABLESPOON
GARAM MASALA/ ALL SPICES POWDER- 1 TABLESPOON

LEMON JUICE-1 TABLE  SPOON

SALT
OIL
GHEE

PREPARATION

PREPARE A SMOOTH DOUGH WITH WHAT FLOUR, 1 TABLESPOON OIL, SALT AND WATER

HEAT OIL IN A PAN
FRY CARDAMOM AND CLOVES

FRY ONIONS

ADD GINGER-GARLIC PASTE, POWDERS AND LEMON JUICE

NOW ADD CHICKEN KEEMA, SALT AND WATER

COOK TILL THE CURRY DRIES

NOW MAKE BALLS FROM DOUGH

FILL EACH BALL WITH A PART OF CHICKEN KEEMA MASALA
PRESS LIKE CHAPPATI

NOW FRY IT IN  A HOT TAVA
TILL LIGHT BROWN ON BOTH SIDES

APPLY GHEE/ OIL

UNAKKA CHEMMEEN -IRUMBAN PULI CURRY/ DRIED PRAWNS- BILIMBI CURRY

UNAKKA CHEMMEEN -IRUMBAN PULI  CURRY/ 

DRIED PRAWNS- BILIMBI  CURRY

INGREDIENTS

DRIED PRAWNS FRIED -1/2 CUP( HEAD AND TAIL REMOVED)

BILIMBI/ IRUMBAN PULI - 1/2 CUP, SPLIT LENGTH WISE INTO 2 

SHALLOTS- 4

TOMATO- 1

RED CHILLY POWDER-1 TABLESPOON

CORIANDER POWDER-1 1/2 TABLESPOONS

TURMERIC POWDER-1/2 TABLESPOON

COCONUT MILK POWDER- 5 TABLESPOONS

OR COCONUT MILK 

FIRST MILK- THICK- 1/4 CUP

SECOND MILK- 1/2 CUP

TAMARIND WATER- FROM 2 INCH TAMARIND PIECE

GINGER- 1 INCH PIECE

CURRY LEAVES-6

SALT- AS PER TASTE

COCONUT OIL-2 TABLESPOON

MUSTARD SEEDS- 1 TABLE SPOON

DRIED RED CHILLIES- 2 

PREPARATION

GRIND SHALLOTS-4, TOMATO, GINGER, RED CHILLY POWDER, CORIANDER POWDER, TURMERIC POWDER AND SECOND COCONUT MILK  IN A MIXER

GRIND WELL.

POUR ALL THE MIXTURE INTO A VESSEL OR EARTHERN POT.

ADD SALT AND TAMARIND WATER

ALLOW IT TO BOIL

WHEN STARTED BOILING ADD DRIED PRAWNS, AND BILIMBI/ IRUMBAN PULI AND COOK IN MEDIUM FLAME

ALSO ADD FIRST COCONUT MILK WHEN CURRY THICKENS

BOIL TILL THE FISH IS COOKED WELL.

WHEN CURRY BOILS PUT OFF FROM FLAME

HEAT 2 TABLESPOON COCONUT OIL IN A PAN.  ADD  MUSTARD, DRIED RED CHILLIES  AND CURRY LEAVES

ADD IT TO CURRY

MATHI PULI- SARDINES IN A SOUR GRAVY

MATHI PULI- SARDINES IN A  SOUR GRAVY

INGREDIENTS

SARDINES/ MATHI- 1/2 KG
KUDAMPULI/GAMBOOGE- 3-4 PIECES
COCONUT OIL- 3 TABLESPOONS
SALT

RED CHILLY  POWDER-2-3 TABLESPOONS
CORIANDER POWDER- 2 TABLESPOONS
TURMERIC POWDER- 1/4 TABLESPOON

FENU GREEK SEEDS- 1/4 TABLESPOON
MUSTARD- 1/2 TABLESPOON

GINGER-1 INCH PIECE- CHOPPED
GARLIC- 6 CLOVES- CHOPPED
CURRY LEAVES- 2 SPRIGS

SHALLOTS- 6-7 ; CHOPPED
GREEN CHILLIES- 2; SPLIT INTO 2

PREPARATION

CLEAN THE FISH WELL

HEAT OIL IN A KADAI
SPLUTTER MUSTARD AND FENU GREEK SEEDS

SAUTE CHOPPED SHALLOTS, GINGER, GARLIC GREEN CHILLIES AND CURRY LEAVES TILL SHALLOTS ARE LIGHT BROWN

ADD POWDERS AND FRY FOR A MINUTE

ADD GAMBOOGE AND  A CUP WATER
ALLOW IT TO BOIL

ADD FISH PIECS

COOK IN LOW FLAME TILL FISH IS COOKED WELL

YOU CAN COOK FISH IN EARTHERN POT ALSO

POMEGRANATE-PEAR FRUIT JUICE

POMEGRANATE-PEAR FRUIT JUICE

INGREDIENTS

POMEGRANATE/ ANAR/ MATHALANARANGA-1/2 -1
BANANA-1
PEAR FRUIT -1

MILK-1 CUP
SUGAR- 1/2 CUP
WATER-1/4 CUP

PREPARATION

GRIND ALL INGREDIENTS TOGETHER IN A BLENDER
MIX WELL

SERVE CHILLED

PULI MATHI- SARDINES WITH BILIMBI OR IRUMBAN PULI

PULI MATHI- SARDINES WITH BILIMBI OR IRUMBAN PULI

INGREDIENTS

SARDINES- 1 KG

RED CHILLY POWDER- 2 TABLESPOONS

TURMERIC POWDER-1/4 TABLESPOON

PEPPER POWDER-1 TABLESPOON

GINGER- 1 INCH PIECE

GARLIC- 10 CLOVES

BILIMBI/IRUMBAN PULI-5

FENU GREEK POWDER-1 PINCH

SALT

CURRY LEAVES

PREPARATION

GRIND RED CHILLY POWDER, TURMERIC POWDER AND PEPPER POWDER IN LITTLE WATER

BOIL IT

ADD FISH , CHOPPED GINGER, GARLIC , BILIMBIN AND CURRY LEAVES

ADD SALT

WHEN GRAVY THICKENS ADD FENUGREEK POWDER

YOU CAN ALSO SAUTE IT WITH CHOPPED SHALLOTS IN COCONUT OIL 

BRINJAL/വഴുതനങ്ങ THEEYAL

BRINJAL/വഴുതനങ്ങ THEEYAL

INGREDIENTS

BRINJAL-5

GRATED COCONUT-1/2 CUP

FENNEL SEEDS-1/2 TABLESPOON

CLOVE-2

RED CHILLY POWDER-1 TABLESPOON

CORIANDER POWDER- 1 TABLESPOON

TURMERIC POWDER- 1/2 TABLESPOON

SALT

CURRY LEAVES

SHALLOTS- 4-6

COCONUT OIL- 4 TABLESPOONS

PREPARATION

CUT BRINJAL INTO SMALL PIECES

ROAST IT

FRY COCONUT, CLOVES, FENNEL SEEDS 

GRIND IT WITH CHILLY AND TURMERIC POWDERS WITH WATER 

HEAT OIL

ADD CUT SHALLOTS AND CURRY LEAVES

ADD GRIND PASTE

WHEN IT THICKENS  ADD ROASTED BRINJAL AND SALT 

DUM GOBHI-OR DUM PHOOL GOBHI - CAULIFLOWER STEAMED WITH HERBS AND SPICES

DUM GOBHI-OR DUM PHOOL GOBHI -
CAULIFLOWER STEAMED WITH HERBS AND SPICES

INGREDIENTS

CAULIFLOWER- 1; SEPARATED INTO FLORETTES


ONION- 3
TOMATO-1
COCONUT- 2-3 TABLESPOONS; SHREDDED

GINGER- 1 INCH PIECE
GREEN CHILLIES-4-5

CURRY LEAVES
BAY LEAVES

CARDAMOM PODS- 2-3
POPPY SEEDS- 1 TABLESPOON


YOGURT- 1/2 CUP

RED CHILLY POWDER- 1 TABLESPOON
CORIANDER POWDER- 2 1/2 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON
CUMIN POWDER- 1/2 TABLESPOON
GARAM MASALA / ALL SPICES POWDER-  1 TABLESPOON

CORIANDER LEAVES- CHOPPED-1 TABLESPOON

SALT
OIL
GHEE

PREPARATION

BOIL THE CAULIFLOWER FLORETTES

FRY THE FLORETTES IN HOT OIL TILL THEY TURN SLIGHTLY BROWN
DRAIN 
KEEP ASIDE

HEAT OIL IN A PAN
FRY ONIONS TILL SLIGHT BROWN COLOUR
ADD CURRY LEAVES AND BAY LEAVES

GRIND COCONUT, POPPY SEEDS, CARDAMOM, GINGER AND GREEN CHILLIES TO A PASTE
ADD IT TO THE ONIONS.
FRY TILL OIL SEPARATES

ADD CHILLY POWDER, CORIANDER POWDER, TURMERIC POWDER  AND CUMIN POWDER
FRY FOR 5 MINUTES

ADD YOGURT, SALT , TOMATO AND FRIED CAULIFLOWER
ADD ENOUGH WATER TO COVER THE CAULIFLOWER 
COOK IN LOW FLAME TILL GRAVY THICKENS 

NOW ADD GARAM MASALA POWDER
MIX WELL

GARNISH WITH CORIANDER LEAVES

DUM ALOO

DUM ALOO

INGREDIENTS

POTATOES- 10; SMALL

ONION- 3
TOMATO-1
COCONUT- 2-3 TABLESPOONS; SHREDDED

GINGER- 1 INCH PIECE
GREEN CHILLIES-4-5

CURRY LEAVES
BAY LEAVES

CARDAMOM PODS- 2-3
POPPY SEEDS- 1 TABLESPOON


YOGURT- 1/2 CUP

RED CHILLY POWDER- 1 TABLESPOON
CORIANDER POWDER- 2 1/2 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON
CUMIN POWDER- 1/2 TABLESPOON
GARAM MASALA / ALL SPICES POWDER-  1 TABLESPOON

CORIANDER LEAVES- CHOPPED-1 TABLESPOON

SALT
OIL
GHEE

PREPARATION

BOIL THE POTATOES
PEEL SKIN
PRICK THE POTATOES WITH A FORK

FRY THE POTATOES IN HOT OIL TILL THEY TURN SLIGHTLY BROWN
DRAIN 
KEEP ASIDE

HEAT OIL IN A PAN
FRY ONIONS TILL SLIGHT BROWN COLOUR
ADD CURRY LEAVES AND BAY LEAVES

GRIND COCONUT, POPPY SEEDS, CARDAMOM, GINGER AND GREEN CHILLIES TO A PASTE
ADD IT TO THE ONIONS.
FRY TILL OIL SEPARATES

ADD CHILLY POWDER, CORIANDER POWDER, TURMERIC POWDER  AND CUMIN POWDER
FRY FOR 5 MINUTES

ADD YOGURT, SALT , TOMATO AND FRIED POTATOES
ADD ENOUGH WATER TO COVER THE POTATOES 
COOK IN LOW FLAME TILL GRAVY THICKENS 

NOW ADD GARAM MASALA POWDER
MIX WELL

GARNISH WITH CORIANDER LEAVES