MASALA CHICKEN ON TOAST

Ingredients ½ kg boneless chicken - diced 50g thick yoghurt ½ tsp chilli powder ½ tsp garam masala 1 tsp garlic paste 1 tsp ginger paste 2 tbsp lime juice 1 ½ tbsp oil 2 medium onions - diced ¼ tsp coriander powder, ¼ tsp cumin powder ¼ tsp chilli powder salt, pepper to taste 4 tomatoes - peeled, seeded, chopped 2 tbsp chopped coriander

Method Marinate chicken in thick yoghurt, chilli powder, garam masala, half of the ginger and half of the garlic. Set aside for 1 hour.

Heat the oil.

Chicken lollipops belong to the fare known as Indian-Chinese. The taste is unmistakably Chinese, but the preparation and handling are very close to Indian cuisine. This dish can be found at all Indian-Chinese restaurants worth their salt, and you can often judge the quality of the kitchen by this dish. Kids and adults favor this delicacy alike: kids especially like the convenient way of eating it -- meat with a handle.

Makes 4 Rolls.

Ingredients

• 4 pieces Udad Papads
• 1 bowl Grated Cheese
• 2-3 boiled and mashed potatoes
• 2-3 Finely chopped Green chillies
• A pinch of Sugar
• 2 tsp Finely chopped coriander
• 1 tsp Cumin powder
• 1 pinch Chat masala
• Salt to taste
• Oil for frying

Procedure

1. Take one papad at a time and brush it with little water just enough to make it soft so that it could be moulded.
2. Mix all the above ingredients.
3. Take the mixture and fill the soft papad with this mixture.
4. Roll the papad and stick the open sides of papad with water. 5.

All right, so I decided to post my first recipe. Hmm, lets see, I hope you folks like it. Baingan Bharta, the way my mom cooks it.

Ingredients

• 1 Baingan (Big Size)
• 4-5 Chillies
• 1 Onion
• 3 tbsp Oil
• Salt to taste
• 1 tbsp Jeera (Cumin)
• 3-4 Heaped Table Spoons Curd (Plain Yogurt)
• Coriander/ Cilantro

Procedure

1. I am assuming that you are stuck in the United States of America and do not have a Gas Stove. Pre-heat oven to 400 F.
2. Place baingan on centre rack with a tray to collect drippings in the bottom rack of oven. Cook for one hour and fifteen minutes.

Finally a Chimbori recipe for Chimbori.com. Got this from my Mami-ajji. Haven't yet tried it since I returned from India but I remember that this is exactly how our Mum used to make it.

I just could not resist posting it up even before I tried it. I will update with better proportions of ingredients once I have tried the recipe myself.

This goes out to all the people who live alone, away from India, and feel like having some tasty mutton, but dont have the time to make hirva vatap and god-knows-what-else is required for cooking mutton the traditional way.

Ingredients

• 1/2 kg mutton (or 1 pound in the US) preferably with some bones
• 1 Medium-large onion (Diced VERY finely - Please... you got to put in SOME effort!)
• 1.5 TABLEspoon Ginger-garlic paste
• 1 stick of cinnamon
• 4 cloves
• 12-14 peppercorns (crushed)
• 3 pods cardamom (elaichi/velchi)
• 2 teaspoons crushed red chilli (I put in 4..

Ingredients

• 1 cup Grated Cucumber (kakdi)
• 1 cup Jaggery
• 1 tbsp Ghee
• 2 cups Rice Flour
• 6-7 nos Turmeric Leaves (Haldiche Pan)
• Salt to taste

Procedure

1. Remove excess water from grated cucumber.
2. Take a shallow bottom pan and heat ghee, add cucumber in it and stir.
3. Add jaggery and mix it well with cucumber such that jaggery melts (do not overheat jaggery).
4. Remove it from over the gas and add rice flour slowly mixing it well with the hot mixture taking care that lumps are not formed, add a pinch or two of salt to the mixture and mix well. 5.

Ingredients

• 1 pack Fresh grated coconut (frozen)
• 4 cloves Garlic
• 3 (medium sized) Green chillies
• 3 peppercorns (or 2 tsp powder) Black pepper
• 6-8 pieces Kokam
• 1 tsp Salt
• 1 tsp Sugar
• Chopped coriander --- for garnishing

Procedure

1. Immerse the kokam pieces in 2 tblsp warm water and keep aside for 10 minutes.
2. Thaw the frozen grated coconut; grind it along with garlic, green chillies, and black pepper in a blender, adding enough water to make a paste.
3. Strain the blended paste through a fine plastic strainer and keep the strained coconut milk aside. 4.

Ingredients

• 1 big Potato
• Beans (mixed types) 50 gms
• Carrots 2 medium sized
• Green peas 50 gms
• Beet Root 2 medium size
• Cabbage (finely sliced) 50gms
• Cauliflower (small pieces) 100 gms
• Onion (very finely chopped) 1 medium sized
• Red chilly powder 1-2 teaspoons
• Garam masala 2 teaspoons
• Rice flour (on requirement)
• Rawa (suji)
• Salt 2 teaspoons (as per taste)
• Oil

Procedure:

1. Clean all the vegetables and steam them in pressure cooker for one whistle.
2. Then mash them into a tight paste. 3.

Ingredients

• 1 cup Cleaned and Deveined Medium-sized Prawns
• 1 1/2 cup finely cut Onion
• 2-3 Crushed Garlic pods
• 1 tsp Turmeric
• 1 green chilli
• 1 tsp Red Chilli powder
• 1 tsp Lemon juice
• 2 cups Hot water
• 4-5 spoons Cooking oil
• 2 1/2 cups Semolina (jada rava)
• 1/2 Green peas
• 1 cup cut potatoes
• Salt according to taste
• Ghee, cut coriander and grated coconut for garnishing

Procedure

For marination of prawns

1. First remove the shells and devein the prawns.
2. Clean them under running water. 3.