COCONUT RICE

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Tasty coconut creamy rice is very popular in southern states of India. Learn to make coconut rice in micro wave oven in 15 minutes.

INGREDIENTS

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• 80 % cooked Basmati rice – 3 large cups
• Grated coconut – 1 small cup
• Readymade coconut milk – 1 large cup
• Salt to taste

INGREDIENTS FOR TEMPERING

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• Curry leaves – few
• Mustard seeds - ½ tsp
• Fenugreek seeds – ½ tsp
• Green chili – 3 to 5
• Peanut – 3 tbsp
• Asparagus – 1 pinch
• Boiled chick pea – ½ cup
• Ghee or refine oil – 2 tbsp

PROCESS

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• Take an oven bowl, add ghee or oil and run the microwave oven for few seconds to warm it
• Add all ingredients of tempering
• Run oven for 10 seconds
• Add grated coconut and run the machine for 5 minutes
• Add rice and coconut milk, seasoning with salt
•  Run oven for 10 minutes in high
• Serve rice with curry

COCONUT RICE

PREPARATION TIME – 10 MINUTES

COOKING TIME – 15 MINUTES

SERVE FOR – 3 

MACHHI KA SALAN

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It is an Indian style fish curry recipe; you can use any of your favorite fishes in this recipe. This curry can be cooked with any fish. There is lots of variation in this recipe but I am presenting the easy way of cooking fish curry. 

INGREDIENTS

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• King fish pieces - each 50 gm (8 pieces)
• Onion paste- 3 tbsp
• Ginger paste – 1 tbsp
• Cumin powder – 1 tsp
• Coriander powder – 1 tbsp
• Red chili powder – 1 tsp
• Yogurt – 1 small cup
• Coriander leaves for garnishing
• Salt to taste
• Mustard oil – 5 tbsp  

PROCESS

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• Marinate fish pieces with salt and yogurt for at least 1 hour
• Mix all powdered seasoning with ½ cup water
• Now heat oil in a cooking pan and add onion paste
• Cook until oil separates, add ginger paste and powdered spices mixture
• Spices will take 5 minutes to cook
• Add 1 large cup water and marinated fish with marinating juice
• Cook 5 to 7 minutes, fish pieces will be tender
• Garnish with coriander leaves

MACHHI KA SALAN

PREPARATION TIME – 10 MINUTES
COOKING TIME – 15 MINUTES
SERVE FOR – 4 

PANEER CUTLET

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Homemade crispy paneer or Indian cottage cheese cutlet has wonderful taste. It can be prepared easily.

I use potatoes to give a fine binding but you can use only bread slices.

INGREDIENTS

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• Paneer ( Indian cottage cheese) – 150 gm
• Boiled potatoes – 1 large
• Gram flour – 1 cup
•  Bread slices – 2 or 3
• Chopped onion – 1 medium
• Chopped ginger – 1 tbsp
• Green chili – 3 chopped
• Nutmeg powder – 1 tsp
• Salt to tast
• Oil for deep fry
• Bread crumb – 1 cup

PROCESS

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• Grate paneer and combine with all ingredients except oil and bread crumbs
• Moist bread slices to mix with the combination
• Make heart shape cutlets
• Coat with bread crumbs and deep fry
• Serve with sauce

PANEER CUTLET

PREPARATION TIME - 10 MINUTES

COOKING TIME - 30 MINUTES

SERVE FOR - 4

CHICKEN TIKKA MASALA

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Juice chicken pieces coated with special spices are the secret of this dish. Make it at your home to have flavored, nice coloured and mouth watering chicken tikka masala.

INGREDIENTS

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• Chicken small size pieces ( each 25 to 30 gm) – 15 to 20 pieces
• Yogurt beaten – 1 cup
• Ginger & garlic paste – 3 tbsp
• Red chili powder – 1 tsp
• Cumin powder – 1 tsp
• Coriander powder – 1 tbsp
• Butter – 2 to 3 tbsp
• Garam masala powder – 1 tsp
• Lemon juice – 1 tbsp
• Salt to taste

INGREDIENTS FOR CURRY

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• Red and fresh tomatoes – 3 large size
• Onion paste – 3 tbsp
• Red chili powder – 1 tsp
• Ginger garlic paste – 2 tsp
• Butter – 2 tsp
• Garam masala powder – 1 tsp
• Fresh cream – ½ cup
• Salt to taste
• Chopped coriander leaves – 1 tbsp full for garnishing

PROCESS

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• Marinate chicken pieces with all ingredients except butter, salt and lemon juice
• Keep in fridge for at least 2 to 3 hours, add salt just before grilling
• In a grill pan heat butter, penetrate chicken pieces with marinating juice in skewers
• Grill until chicken tender but careful so that chicken pieces should not burn
• Add butter and lemon juice intermittently and turn after few times
• Now keep aside the skewers
• Ingrill pan, again add butter, add onion paste, let to brown
• Add ginger & garlic paste, red chili powder
• Add chicken pieces and seasoning with salt
• Add chopped tomatoes, simmer and cover the pan
• The gravy will thick, add garam masala powder and keep the oven off
• Cover for 2 minutes, add cream and coriander
• Serve with nun or roti

CHICKEN TIKKA MASALA

PREPARATION TIME - 40 MINUTES
COOKING TIME - 1 HOURS 30 MINUTES
SERVE FOR - 6

HEALTH BENEFITS OF GUAVA

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Guava is a very popular local fruit and mostly recognized for its delicious taste specifically ripe guava. 

As per various research study conducted in various countries, it is found that if you eat one guava each day, it can easily remove all types of physical problem. 

The guava provides the following health benefits :-

Advantages of eating guava

1) Prevents hair fall

Guava contains Vitamin C that is particularly effective to prevent hair fall. If you eat one guava each day, it will also help to grow new hair.

2) Remove various skin problem

In Guava, there is about 81% of water. So, if you eat guava, water deficiency in your body will be removed and your skin remains healthy. Vitamin C in guava can protect collagen tissue in your skin. There are also Vitamin A, B, C, potassium and antioxidant in guava which resist pre-aging problem in your body.

3) Protects the brain

Guava can protect the functionality of brain. Vitamin A in Guava improves the functioning of the brain, by relaxing the nerve of the brain. 

4) nerve and the muscles relaxed

Guava contains plenty of magnesium, which helps to relax the muscles after a lot of hard work. It also relaxes nerve.

5) Control high blood pressure 

Potassium in guava can easily control high blood pressure.

6) Make eyesight sharp

Guava contains vitamin A that can improve your eye sight significantly.

7) Reduce Blood Sugar level and solve digestive problem

Guava contain plenty of fiber that can easily solve your digestive problem. Guava is specifically effective in reducing blood sugar levels.

CHOCOLATE CHIP CUP CAKE

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The chocolate chip cupcake is one of the most popular muffin recipes around the globe. There are verities of cup cakes found in world but chocolate cup cake is liked by all specially kids. Go through the following step-by-step recipe processes to create your own chip cupcakes from scratch.

INGREDIENTS

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• All purpose flour -2 large cups
• Egg – 3 or 4
• Baking soda – 1 tsp
• Chocolate sauce – 1 cup
• Warm milk – 1 cup
• Powdered sugar – ½ cup
• Chocolate chips – 100 gm
• Butter – 4 tbsp

PROCESS

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• Melt butter and mix with beaten eggs, Pour the mixture in a blender
• Mix sugar and again run the machine, the mixture will be fluffy
• Slowly add milk and chocolate sauce again run it, mix backing soda with flour
• Add the fluffy mixture with flour, mix it well
• Sprinkle 50 gm  chocolate chips and pour the mixture in an oven proof cup cake tray 
• Keep in microwave oven in high for 6 to 8 minutes
• Sprinkle remaining chocolate chips and keep for 3 seconds in oven

CHOCOLATE CHIP CUP CAKE

PREPARATION TIME - 45 MINUTES
COOKING TIME - 1 HOURS 45 MINUTES
SERVE FOR - 12

SOME USEFUL KITCHEN TIPS

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• If you like to use grated coconut in your daily cooking, grate coconut and keep in sun for whole day and keep in an airtight container, it will remain fresh for one month.

• Unpeel garlic flakes and put some salt and 1 or 2 tbsp vinegar, you can use for 3 or 4 months, preferable to keep in freeze.

• If you need homemade thick curd, add 1 tsp corn flour in milk.

• If you love the green colour of spinach, but after cooking the colour becomes fed, use 1tsp sugar in course of cooking, the green colour will be retained.

• If your steamed rice is burnt, separate the upper layer and keep on a news paper, the burning smell will no longer exist.

• Licker tea has good cleansing power. Apply it to clean glass and mirror for removing the dirt and shade of mirror and glass items.

• Tooth paste is fine to rescue the shine of your gold and silver ornaments, rub tooth paste on ornaments and keep for 5 minutes, now remove with a cotton ball, the shine will back.

• In every morning chew few tulsi leaves and 4 black peppers to avoid cold and cough.

• Do not through away the cleaning water of fruits, rice and vegetables, use to water plants, it can nourish the plants very well.   

SOYA CHUNK PULAO

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This dish is healthy and one pot preparation. I am using soya chunks which are a great source of protein and nutrition. I am making it in microwave oven but traditionally this dish is prepared in hundi in Cole burn oven.  

INGREDIENTS

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• Soya chunk – 50 gm (boiled in water and drained out the water)
• Basmati rice – 2 large cup full ( washed and socked for at least 1 hour)
• Red onion  - 3 medium size, 2 cut very finely and 1 for paste
• Garlic paste – 1 tbsp
• Red chili powder – 1 tsp
• Garam masala powder – 2 tbsp
• Bay leaves – 2
• Deshi ghee or refine oil – 4 tbsp
• Clove – 3
• Cinnamon stick – 1
• Green cardamom – 3 or 4
• Salt to taste
• Mitha ator (essence) few drops

PROCESS

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• In an oven proof bowl, heat ghee  and put soya chunk and salt
• Cook for 5 minutes in high
• Add bay leaves, clove, cinnamon and cardamoms
• Cook for 10 seconds, a nice aroma of spices will come out
• Add onions chopped and cook in high for 2 minutes
• Add onion paste ,garlic paste and red chili powder, cook 3 minutes
• Add rice and mix well now add 3 and ½ large cups water, you can add salt if required , traditionally 2 tbsp sugar is added to make the dish little sweet but you can avoid sugar
• Run the oven for 10 to 15 minutes or until rice cooked and water evaporate
• Add garam masala powder and essence
• Remove from oven and cover for 10 minutes so the aroma of essence goes in the dish
• Colour of the dish will be whitish but you can use kesore food colour to make the dish orange yellow in colour
• In case of using colour ,apply ½ tsp colour to be added to water you added to cook the rice

SOYA CHUNK PULAO

PREPARATION TIME - 15 MINUTES

COOKING TIME - 25 MINUTES

SERVE FOR - 3

MALAI KOFTA CURRY

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Kofta is very famous Indian dish. There are lots of variations in Indian koftas, some are made with vegetables, some with paneer. Today I am going to present paneer kofta. The authentic procedure is given below.

   

INGREDIENTS FOR KOFTA
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• Tofu or homemade paneer – 250 gm
• Ginger paste – 2 tsp
• Red chili powder – 1 tsp
• Dried whole milk ( khoya) – 50 gm
• Green cardamom powder – 1 tbsp
• Baking soda – ½  tsp
• Salt to taste
• All purpose flour – 4 to 6 tbsp
• Oil for deep fry

OTHER INGREDIENTS
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• Thick curd beaten until it gets smooth – 1 large cup
• Ginger paste  - 2 tbsp
• Red chili powder – 1 tsp
• Cumin powder – 2 tsp
• Garam masala paste – 1 tsp
• Sugar – 2 tbsp
• Coriander leaves – chopped 1 tbsp
• Refine oil – 2 tbsp
• Salt to taste
• Saffron color or saffron dissolved in ½ cup rose water

PROCESS FOR KOFTA
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• Grate tofu or if you are using homemade paneer , keep it in a cotton cloth so that water inside it totally drains out
• Add all ingredients except oil
• Marinate paneer with all ingredients, make a smooth dough, prepare 10 to 15 balls (kofta) from the dough
• Heat oil in a frying pan
• Fry all koftas till golden brown
• Transfer in a kitchen paper so that extra oil can be socked

PROCESS FOR CURRY
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• In a pan heat 2 tbsp oil and add ginger paste, cook for few minutes
• Add cumin and red chili powder
• Add salt and sugar
• Now add thick curd and 1 cup water bring to boil
• Add koftas and cook for 5 minutes
• Add garam masala powder and rose water with saffron or if you are using saffron color than use ½ tsp powder in rose water
• Off the oven, garnish the dish with coriander leaves
• Serve kofta with pulao

MALAI KOFTA CURRY

PREPARATION TIME - 20 MINUTES
COOKING TIME - 40 MINUTES
SERVE FOR - 3

HOW TO MAKE DAHI VADA

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Dahi Vada is also called Dahi Bhalla or Dahi Pakori or Dahi Gujiya. It is recognized as the very popular street food of Northern India. It is also a popular snack item. It is cooked by soaking vadas in condensed curd and served with chutneys and spice powders. Dahi Vada can be served as a dish for starter.

INGREDIENTS
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• Black Gram (skinless) - 2-3 cups
• Gram Flour (Besan) - 2 - 3 tbsp
• Ginger (finely sliced) - 1 tbsp
• Green Chili (sliced) - 1 tbsp
• Sugar – as per taste
• Salt – as per taste
• Yogurt - as per choice
• Chaat Masala – ½ to 1 tsp
• Cumin powder (roasted) – 1 tsp
• Tamarind Pickle – as per taste
• Water – as required
• Refined Oil (Refined)

PROCESS
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• Soak 2 - 3 cups splitting skinless black gram overnight and drained, then crashed it perfectly into grinder maintaining exact thickness.
• Put all ingredients into crashed black gram and blend it well.
• Deep fry that black gram churn into pieces on preheated oil one by one.
• Put those fried Vada into fresh water for some time to be soaked perfectly.
• Blend yogurt with sugar and salt to taste.
• Draw out vada from water and place it on the dish and include yogurt, tamarind pickle, chaat masala and roasted cumin powder and finally shev bhaji.

DAHI VADA

PREPARATION TIME - 9 HOURS AS IT HAS TO SOAK OVER NIGHT

COOKING TIME - 25 MINUTES

SERVE FOR - 2