Butter Chicken

Ingredients :   Natural yoghurt - 125ml (1/2 cup)
Lemon juice - 1 tbs
Turmeric - 1 tsp
Garam masala - 2 tsp
Chilli powder - 1 tsp
Cumin powder - 1 tsp
Fresh ginger garlic paste -2 tsp
Chicken breast fillets - 1kg
Cashews - 125g
Unsalted butter - 60g
Sunflower oil - 1 tbs
Onion - 1 finely chopped
Cardamom powder - 1 tsp
Cinnamon stick - 1
Bay leaf - 1
sweet paprika - 2 tsp
Tomato puree - 425g
Chicken stock - 150ml
Thickened cream - 250ml

Proceed :

Combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, ginger and garlic in a bowl. Add chicken and stir well. Cover and refrigerate overnight.
Reserve half the cashews and place remaining cashews in a food processor. Process until finely paste and keep it aside.
Heat the oil in a pan over medium heat. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften. Grind it and make it a fine paste and keep it aside.
Heat the butter over medium heat, then add chicken and marinade, paprika, onion paste, tomato puree, cashew powder and stock. Simmer for 15 minutes. Stir in cream and cook for a further 10 minutes.
Garnish Butter chicken with cashews, chopped coriander.

Jeera Rice

Ingredients :

Basmati rice/any rice - 3cups
Cloves - 3
Cinnamon stick - 1
Cardamom - 2
Bay leaf - 2
Finely chopped green chili - 2
Ginger garlic paste - 1tbsp
Cumin seeds - 1tbsp
Pudina leaves - 1 bunch
Coriander leaves - 10 springs chopped
Carrot finely chopped - 1/4cup(Optional, I added just for color)
Oil - 2tbsp
Salt to taste

Proceed :

Soak rice for 10- 15min
Heat 2tbsp of oil in a pan and add cumin, cinnamon, cardamon, bay leaf and clove. Saute them for 1min under medium flame 
Add ginger garlic paste, green chili, carrot and saute till carrot are half done.
Add pudina and coriander leaves. When mint leaves are done turnoff the stove and add this mixture to the rice soaked and mix well. Turn on the rice cooker and cook like a normal rice.

Lemon Rice

 

Ingredients :

 

Raw rice-1 cup

Lemon / Lime juice - 1/3 cup

Salt To Taste

Green Chilli- 4-5 no.slit lengthwise(adjust as per taste)

Roasted peanuts- 1tbsp

Mustard Seeds-1tsp

Split Urad Dhal- 1tsp

Turmeric Powder-1tsp

Pudina leaves - little

Raw Mango - 1/2 crated (optional)

Curry leaves- Few spring

Oil-1tbsp

Proceed :

Prepare rice and keep it aside.

Heat a fry pan with oil. Add mustard seeds, when it starts to splutter add urad dhal, green chilli, curry leaves, pudina leaves, turmeric powder, crated raw mango.

Pour this seasoning over the rice. Add in the lemon juice. Mix everything together and garnish with roasted peanuts.
Check for salt and add if required.

Chana Daal Pulao

Ingredients :

Basumati Rice - 1 cup

Ghee - 4 tsp

Cinnamon - 2 inch
Cloves - 4
Cardamon - 2

Bay leaves - 2

Cumin seeds - 1 tspPudina - a little

Onion - 1/2 cup chopped

Chana daal - 1/4 cup soaked

Red chilli powder - 2 tsp

Dhaniya powder - 1tsp

Turmeric powder - 1/4 tsp

Garam Masala – ½ tsp

Salt

Proceed :

 

Soak chana daal over night. Drain it and keep it aside.

Heat ghee in a pan, put whole garam masala. Add onions and saute until it turns light brown in color.

Add chilli powder, haldi powder, dhaniya powder and salt in it. Cook for few seconds and then add chana daal in it.

Once ghee separates from sides, add mint leaves
Add the required amount of boiling water to cook the rice. Add the salt to taste.

Uppu saaru (Gowda's Style)

Ingredients :

Toordal/Avarekaai/Whole Moong - 1/2cup
Greenchilli - 2-3
Coriander - 1/2bunch
Peppercorns - 5
Cumin Seeds(Jeera) - 1tsp
Garlic - 3cloves
Tamarind - small lemon size
salt to taste

Procedure :

Pressure cook the dal with chillies and salt.
Drain the stock to another bowl and remove the chillies.
Grind all the ingredients above with 1tbsp of cooked dal into a fine paste.
Mix this paste to the drained stock in a vessel and allow to boil for 5mins, dont over boil, if required add salt.
Give normal tadka of mustard, red chillies,onion to dal mixture but don’t put tadka for saaru.

Aloo Gobi

Ingredients:

cauliflower (medium) – 1
Potatoes – 4
Cumin seeds – 1 tsp
Ginger-garlic paste – 1 tbsp
Tomato chopped – 3
Red chilly powder – 1 tbsp
Turmeric powder – 1/2 tsp
Garam masala – 1 tsp
Coriander powder – 1 1/2 tsp
Vegetable oil – 1/4 cup
Salt
Coriander leaves

Preparation:

Boil the potatoes and keep aside.
Heat oil in a kadai. Saute cumin seeds, ginger garlic paste for a while.
Add turmeric powder, chilly powder, coriander powder, garam masala,tomatoes, cauliflower and simmer for about 5 minutes.
Then add boiled potatoes and mix well and cook until the curry gets dry.
Garnish with corainder leaves.

Ladies Finger Curry (Kerala Style)

Ingredients:

Lady’s finger - ½ kg
Onion – 2
Curry leaves – A few
Coconut oil – As needed

Green chilies – 5-6 split lengthwise
Turmeric powder – ¼ tsp
Coriander powder – 1 ½ tsp
Thick coconut milk – 1 cup
Thin coconut milk – 2 cups

Salt – As needed

Proceed :

Fry ladies finger in coconut oil for quite some time, keep it aside.

Add the onions (chopped), green chilies and curry leaves and sauté for another 5 minutes.

Add the turmeric and coriander powder and sauté until the raw smell goes away.

Add the fried ladies finger and thin coconut milk and cook.

Now add thick coconut milk and remove the dish from the flame.