Rava Upma/Sooji Upma with Vegitables

Ingredients:-

• Rava/Sooji - 2 cup
• Onion(chopped) - 1 large sized
• Beans(Chopped) - 2 tsp
• Green Peas - 1/4 cup
• Carrot(chopped) - 2 tsp
• Potato(chopped) - small sized (optional)
• Cauliflower(chopped) - 1/2 cup
• Green Chili - 2 nobs chopped
• Curry Leaves - 1 string
• Coriander leaves (chopped) - 1 tsp
• Tomato (chopped) - 1 small sized
• Oil - 2-3 tsp
• Salt as per taste
• Turmeric Powder - 1/2 tbsp (optional)
• Mustard seeds - 1/2 tsp
• Urad Dal - 1 tsp
• Chana Dal - 1 tsp
• Water

Method :-

• Take a pan and add the rava/sooji into it and dry roast the rava with medium flame until rava starts slightly change its color ,remove to a plate and keep it aside.
• In the same pan add the oil,once oil is hot then add the mustard seeds, urad dal,chana dal and let it crackle and saute it for few minutes.
• Once dal changes its color then  add the chopped green chili and curry leaves into it and saute it for few minutes,then add the chopped onion and saute it again until raw smell go out.
• Then add all the chopped vegetables and fry it for few minutes,now add the chopped tomatoes,turmeric powder,salt into it and mix it nicely and let it cook it cook cover with lid for 5 minutes.
• After 5 minutes remove the lid and mix it once and then add the water to be added in 1:2 ration,then check the salt if needed you can add little and let it boil nicely.
• Now slowly add the roasted rava into it with low flame, mix everything nicely and cover the lid and cook it with low flame for 5-7 minutes.
• Finally switch off the flame add the chopped coriander leaves and keep it with lid for another 5 minutes.
• Now your Breakfast Rava Upama/Sooji Upama is ready to eat.remove the lid and mix the upama once nicely then server hot with coconut/any other chutney and enjoy your Breakfast.

Fish fry with Mustard paste( Dry)

Ingredients :-

• Rohu Fish - 1/2 kg(cut into round pieces)
• Mustard Oil for fry
• Salt as per taste
• Turmeric Powder - 1/2 tbsp
• Dry red chili(chili powder) - 2 nobs
• Green chili - 1-2 nobs
• Garlic - 5-8 cloves
• Mustard seeds - 2tbsp
• Cumin seeds - 1/2 tbsp (optional)
• Onion finely  chopped - 2 tbsp
• Tomato chopped - 1 small sized
• Panchforan - 1/2 tbsp

Method :-

• wash the fish pieces properly with water,then drain the water completely and keep it aside.
• We will make the masala paste, for that in a blender add the mustard seeds,cumin seeds,garlic,dry red chili and little water.then blend it nicely to make a fine masala paste and keep it aside.
• Then add 1/2 tbsp of turmeric powder and salt into the fish pieces and marinated it.
• Take a pan add oil to heat,once oil is hot then add the marinated fish pieces and fry it from both the side until it became light golden brown and keep it aside. fry all the fish pieces with same process and  keep it aside.
• In the same pan add another 2 tbsp of oil,then add the panchforan and let it crackle.
• When it start crackling add the chopped onions and saute it till it became translucent,then add the chopped tomato,turmeric powder,salt,green chili then saute it for 2 minutes with medium flame.
• Then add the Mustard masala paste into this and mix all together properly,check the salt also if needed you can add little,then add little water into the masala mixture and let it cook for 2-3 minutes with medium flame.
• Then add the fried fish pieces into the masala mixture and mix it very slowly otherwise fish pieces will break.
• Then cover the lid and let it cook with medium flame until it soak all the water from the masala and it became dry .
• Let it fry for 2 minutes for dry fish fry.Now fish fry with mustard paste is ready to eat.
• serve hot with white rice as a side dish and enjoy.

Soya Chunks Cutlets

Ingredients :-

• Soya Chunks - 1/2 cup
• Potato - 1/2 cup boiled and mashed
• Oil for fry
• Onion - 1 large sized(finely chopped)
• Ginger and garlic paste - 1 tbsp
• Green chili - 1 nob chopped
• Coriander leaves - 1 tbsp finely chopped
• Bread crumbs - 2-3 tbsp
• Salt as per taste
• Chili Powder - 1 tbsp
• Coriander powder - 1/2 tbsp
• Cumin Powder - 1/2 tbsp
• Turmeric Powder - 1/2 tbsp
• Garam masala - 1/2 tbsp

Method :-

• Add water into a big bowl and let it to boil with a little salt.when water start boiling add the soya chunks and switch off the flame.let it be in hot water for 15-20 minutes.
• Then drain the water completely,rinse it 2-3 times and squeeze out all the water from the soya chunks.
• Then grind it coarsely and keep it aside.
• Boil the potato ,peel the skin and mash it then keep it aside.
• heat 2 tbsp of oil in a pan,add finely chopped onions,saute it for few minutes till it turn transparent.
• Then add the chopped green chili,ginger and garlic paste ,saute it until the raw smell goes.
• Add the chili powder,coriander powder,cumin powder,Turmeric powder,Garam Masala powder and saute it for few minutes 2-3 minutes.
• Add the ground soya chunks and salt as per taste and saute it until all the water evaporates and the mixture become dry.
• Then add mashed potato and finely chopped coriander leaves and mix well and cook for another 2-3 minutes,then add the bread crumbs and mix well.
• Then remove from heat and allow the mixture to cool down.
• divide the mixture into equal parts,make balls out of the mixture and then flatten it to form patties. you can give it any shape as per your choice.
• if you are unable to make balls add little bread crumbs and mix it nicely with hand and make it patties.
• Then add 2 tbsp of oil into a pan and shallow fry the patties on low flame,from both the side until it became golden brown.
• Now your Soya chunk Cutlet is ready to eat.serve hot and enjoy you snacks with a cup of Tea/Coffee.

Coconut Ladoo

Ingredients :-

• Freshly grated coconut - 2 cup
• Ghee - 2 tbsp
• Cardamom powder - 1 tbsp
• Condensed Milk - 1/2 tin
• Dry fruits as per your taste (Cashew,raisin, almond,)
• Milk - 1/2 cup

Method :-

• Heat 1 tbsp of oil into a pan then add the dry fruits and saute it for few minutes , when it starts chaining the color then remove it to a plate and keep it aside.
• in the same pan again add little ghee and freshly grated coconut and saute it  with low flame for 4-5 minutes,when the coconut leave all the moisture , don't burn it.
• Then add the condensed milk and milk into the coconut and mix it nicely and let it cook with low flame and keep string continuously.
• when the mixture has begun to thicken then keep steering,when it start leaving  sides of the pan and cook nicely.
• Then add the cardamom Powder and chopped dry fruits and mix it nicely then switch off the flame.
• Then pour the coconut mixture into a plate and allow it to cool.
• When the mixture is cooled completely ,then take a small portion into your hand and give it to a small (lemon sized) ball shape to make the ladoos.
• Now your coconut ladoos are ready to serve, decorate with raisins and serve. you can store it with a airtight box for 3-4 days with fridge.

Sweet Boondi

Ingredients :- 

• Gram Flour(Besan) - 1 cup
• Food color (yellow/Orange) - 1 pinch
• Water as per requirment
• Oil for fry the boondis
• Sugar - 3/4 cup
• Water - 1/2 cup
• Cardamon powder - 1 tbsp
• Cashew - 2 tbsp chopped

Method :-

• In a mixing bowl add the gram flour/Besan,food color and add little by little water to make a smooth batter with lumps free. it should be little thick a bit thinner than normal pakora batter and keep it aside for 5 to 10 minutes.
• We will need 2 slotted ladle,one for making boondi and another for draining boondi from oil.
• Heat oil in a deep pan,once oil is hot then take a big ladle  and hold it just over oil (neither too low nor too high).use another  deep lsdle to pour batter over slotted ladle.
• Pour one ladle full of batter over the slotted ladle and spreed in a circular motion by the back of the deep ladle. The batter will fall drop by drop.
• Fry them till it became crispy,then drain and place the boondi's on a kitchen napkin to absorb excess oil.
• Reapeat the same process with rest of the batter.
• Then we will make the sugar syrup.for that take a deep pan add the sugar and water and let it boil till the sugar dissolve with water,add the cardamom powder and little food color also.
• Bring it to boil fro 3-4 minutes then add the fried boondi's in to the sugar syrup adding the Cashews.then gently toss them and mix till the boondi's are well coated with sugar syrup with low flame.
• Then switch off the flame and let it be for 1 hour unntil the sugar syrup is completely absorbde by Sweet Boondi.
• Your Diwali Special Sweet Boondi is ready.

Crispy Eggplant Fritter/Brinjal Pakora/Beguni

Ingredients :-

• Brinjal/Egg plant - 1 big sized or you can take small size also
• Gram Flour (Besan) - 1 cup
• Rice powder - 2 tbsp(optional)
• Salt as per taste
• Turmeric Powder - 1/2 tbsp
• Red Chili Powder - 1 tbsp
• Baking Soda - 1 pinch
• Kalonji/black cumin - 1/2 tbsp (optional)
• Oil for deep frying
• Water as per requirment

Method :-

• First wash the brinjal and cut it into round shape with little thick not much and keep it aside.
• In a mixing bowl add all the dry ingredients- Besan/gram flour,rice flour,turmeric Powder,Chili Powder,,salt,black cumin,baking soda and mix it nicely.
• Then add water little by little to make a smooth batter without any lumps.make it medium consistency not much watery and keep it aside.
• Then add oil to heat  into a pan for deep frying,once oil is hot then dip the brinjal slices into the batter evenly.
• Then gently place them into the hot oil and fry it with medium flame from both the side.
• Once it became crispy and became golden color then remove it to the absorbent paper to remove excess oil.Then fry all the pakoras in same way.
• Now your yummy Brinjal pakora/crispy Egg plant fritter is ready to eat, serve hot with chili/Tomato Sauce and enjoy your evening Snacks.

Vegetable Masala Khichdi

Ingredients :-

• Gobind Bhog Rice(you can take jeera rice also) - 2 Cup
• Moong Dal - 1 Cup
• Cauliflower - 1/2 cup
• Potato - 1 small sized
• Green peas - 1/2 Cup
• Beans (chopped) - 1/2 cup
• Carrot (Chopped) - 1/2 cup
• Ginger(Crossed) - 2 tbsp
• Green Chili - 2 nobs
• Tomato - 1 nob
• Dry red chili - 2 nobs
• Cumin - 1 tbsp
• Bay leaf - 1 nob
• Cinnamon stick - 1 inch
• Clove - 4-5 piece
• Cardamom - 2 piece
• Black Pepper - 1 tbsp
• Cumin Powder - 1/2 tbsp
• Coriander Powder - 1/2 tbsp
• Chili Powder - 1 tbsp
• Turmeric Powder - 1 tbsp
• Garam masala Powder - 1 tbsp
• Asafoetida - 1 pinch
• Ghee - 3-4 tbsp
• Oil - 2 tbsp
• Salt as per taste
• Water as per requirment
• Coriander leaves chopped  - 1 tbsp for garnishing

Method :-

• Take a pan add the moong dal into it and dry roast for 5 minutes,when it start changing the color then switch off the flame and keep it aside.
• Then take rice and roasted moong dal together in to a bowl and wash it properly with water and soak it for 5 minutes.
• Then chopped all the vegetables like cube pieces,then wash thoroughly and keep it aside.
• Now take the pressure cooker and switch on the flame,then add 2 tbsp of oil into it. once oil is hot the add all the vegetables except green peas and saute it for few minutes,when the raw smell go out then remove all the vegetables into a plate and keep it aside.
• In the same cooker again again add 2 tbsp of oil and 1 tbsp of Ghee,when oil is hot then add all the whole spices(Cumin,Bay leaf,Clove,Whole Black pepper,Cinnamon,Cardamon,dry red chili) and saute it for few minutes .
• When it starts giving a nice aroma then add the ginger paste/Crossed ginger into it then saute it with medium flame for 1 minutes.
• Then add chili powder,cumin powder,coriander powder,Galam masala powder and again saute it it with low flame,when it start giving nice aroma then add chopped tomato,salt and little water. Then cook it for 5 minutes with medium flame.
• After 5 minutes add all the fried vegitables including peas and mix it nicely for 2 minutes,then add soaked dal and rice into it and again mix it well.
• Then add water as per measurement (1 cup rice-2 Cup Water) if you want watery you can little more water.(This Khicdi will nice with watery consistency.)
•  Mix it well and finally in top add 2 tbsp of Ghee and cover the lid and let it cook for 10-15 minutes(5-6 whistle).
• Then Switch off the flame and let cool down the cooker,then remove the lid and mix it.your VEGETABLE MASALA KHICHDI is ready to eat.
• Serve hot adding little ghee on top and garnishing little chopped coriander leave. with any side dish raita/pickle/Papad or you can take any side dish as per your choice and enjoy.

Chana Dal Vada/Masala Vada

Ingredients :-

• Chana Dal (Bengal Gram) - 1 cup
• Onion - 1 big sized(finely chopped)
• Garlic - 3-4 cloves (Chopped)
• Green chili - 1 piece (chopped)
• Curry leaves - 1 string
• Coriander leaves - 1 tbsp (chopped)
• Salt as per taste
• Oil for deep fry

Method :- 

• Soak the Chana Dal ( Bengal gram) in water for about 2-3  hours.
• Then Chopped the Onion,garlic,green chili,coriander leave,curry leave and keep it aside.
• Now to prepare dal vada mixture for that take a mixture jar and add soaked chana dal and ground the dal and keep it aside.
• Remove the chana dal to a bowl then add chopped onion,Chopped coriander leave,chopped green chili,chopped garlic,curry leave,salt and mix well all the ingredients and keep it aside.
• Then heat hot in a pan for deep fry the vada, Now take a portion of vada mixture in hand and shape it into like vada.
• Once oil is hot then add vadas one by one slowly into the oil and fry it from both the side with medium flame till the dal vada becomes golden brown in color.
• Then Remove the vadas into the absorbent paper to get soaked the excess oil.
• Now your Dal Vada/Masala vada is ready to eat. Serve hot with any chutney or Tomato ketchup and enjoy your evening Snacks.

Drumstick leaf with Moong Dal(Saga Muga)

It's a very popular  recipe in Odisha Sajana saga Muga.we use to have with curd rice/water rice/plain white rice as a side dish.it's very yummy and good for health also.

Ingredients :-

• Drumstick Leaf - 1 Bunch
• Fried Green Grams (Moong Dal) - 1/2 cup
• Garlic - 2 tbsp  roughly crushed
• Dry red chili - 1 nob
• Salt as per taste
• Oil - 2 tbsp
• Panchfutan- 1 tbsp

Method :-

• Separate the drumstick leaves from the stems and keep aside.
• Then in a pan add the green grams(Moong Dal) and dry roast for 3-4 minutes and then switch off the flame.
• Then boil the Green grams with pressure cooker with adding little salt. Give 1-2 whistle.
• Then take a pan add 2 tbsp of oil,when oil is hot add dry red chili,and panchfutan .
• When it start crackling then add the crossed garlic into it and saute it for 2 minutes then add the Drumstick leaves(Sajana Saga) and cooked Green Grams(Moong Dal), very little salt and mix it nicely.
• If required add little salt water and cook it covered with medium flame till the  leaves are tender (5-6 minutes).
• Now your Drumstick leaves with Moong Dal(Sajana Saga Muga) is ready to eat, serve hot  with rice as a side dish.

Egg Fried Rice

This recipes is one of the famous Chinese recipes.Ther are many verities is there for this dish.
Here I am preparing one of the verity of Egg fried Rice with vegetables.

Ingredients :-

• Basmathi rice - 1 cup(soaked with water)
• Carrot (chopped) - 1 medium sized
• Capsicum (chopped) - medium sized
• Cabbage shredded - 1/2 cup
• Spring onion (Chopped) - 3-4 tbsp
• Garlic cloves - 2-3 nobs(chopped)
• Ginger Finely chopped - 1 tbsp
• Onion - 1 large sized(Finely chopped)
• Green chili - 1 nobs chopped (optional)
• Black pepper powder - 1 tbsp
• Salt as per taste
• Vinegar - 1/2 tbsp
• Soya Sauce - 2 tbsp
• Egg - 2-3 nobs
• Oil as per requirement

Method :-

• Cook the rice till it done then rinse under cold water till cool and sprinkle 1 tbsp of oil into it.leave it to drain.
• Beat the egg adding little salt and keep it aside.
• Heat 1 tbsp oil in a pan,add the nicely bitten egg and cook them,stir fry continuously so that eggs are are cooked to a scramble,Then keep it aside.
• Again Heat 2 tbsp of oil in a pan and add chopped garlic,ginger,green chili and saute it for few minutes,then add chopped onions and saute it till the raw smell go off.
• Then add finely chopped vegetable ,little salt and saute it for few minute until the raw smell go off and it will be half cooked.
• Then  add soya sauce,vinegar, very little salt and mix it for few minutes.
• Then add the cooked rice in to it and mix it well and saute it  for 5 minutes with medium flame.
• Finally add black pepper powder and chopped spring onions and half of the scramble egg into the rice and saute it for 2 minutes..
• Now your Egg Fried Rice is ready to eat.
• Serve hot garnishing with spring onion and Scramble egg on top and enjoy your meal.

Veg Gravy

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Welcome to My Kitchen Corner

Welcome to my kitchen corner, easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes.

   Indian food is diverse as well as vast. There is so much variety that one cannot find such a massive variety in any country. From simple everyday recipes to complex recipes, from a basic dal to a heavy biriyani, from a light meal to a full meal. There are thousands of varieties of food that one gets in India. Not to forget the sweets and desserts too. Yet another Indian culinary delight is the Indian street food.

   Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception. Your search for easy and healthy yummy Indian food recipes ends right here as I am trying to bring you a large variety of lip-smacking Odia Recipes, South Indian Food Recipes, North Indian Recipes and different types of food recipes .  

               Cooking is an art. There is science too, a perfect cook combines the art of cooking with the science of food and add his/her love to the foo. Right from the preparation to the ingredients that are added to the food. The inner feeling also guides me in the process of cooking. The colors, texture, flavors and aroma also inspire and fuel my creativity when i cook.

The recipes on the blog are good as well as tried and tested and may be sometimes unique as well. If you feel something new, then this website is a place you should visit again. So welcome to the land of Indian food…..

Chinu's Kitchen Corner
Rojalin Rout

Aloo Chop/Aloo Bonda

Ingredients :-

For Batter :-

• Gram Flour(Besan) - 1 cup
• Salt as per requirement
• Turmeric powder - 1/2 tbsp
• Baking soda - 1 pinch
• Oil for deep frying

For stuffing :-

• Potato - 3-4 nobs
• Roasted peanut - 2 tbsp
• Onion - 1 big sized (finely chopped)
• Ginger and garlic finely chopped - 1 tbsp
• Green Chili - 1 nob(chopped)
• Chili Powder - 1 tbsp
• Turmeric Powder - 1/2 tbsp
• Salt as per taste
• Cumin seeds - 1tbsp
• Coriander leaves(chopped) - 2 tbsp
• Curry leaves - 1 string
• Oil

Method :-

• Take a pressure cooker and wash the potatoes and add to it, add little water and cook it with 3-4 whistle,make sure that is cook properly,then remove the lid and allow it for cold.
• After cold  the potato properly, then remove the skin , mash it nicely and keep it aside.
• Heat oil in a pan add the cumin seeds,let it splutter,then add the chopped onions saute it for 2 minutes then add the chopped garlic and ginger, green chili,curry leaves and saute it for few minutes.
• When it became soft , the raw smell go out then add the chili powder,turmeric powder and mix it, add the mash potatoes,roasted peanut,salt as per taste and mix well and cook  for few minutes.finally add the chopped coriander leaves and mix it nicely then switch off the flame.your stuffing is ready so keep aside and let it cool.
• In the meantime, let prepare the batter,take a big bowl then add the gram flour,chili powder, turmeric powder,salt,baking soda then add water little by little and make it a thick batter without any lumps.
• Make the batter in medium thickness consistency,so that it can be coated properly with potato.
• Then divide the potato masala mixture into a small lemon sized balls and keep it aside.
• Heat sufficient oil in a pan for deep frying,once oil is hot then take one by one potato balls and dumpling in the batter and slowly drop into the hot oil then deep fry it until it turns golden brown,then drain the Aloo chop from oil and spread it on tissue paper to soak the excess oil.
• Now delicious ALOO CHOP is ready to eat. serve hot with any green chutney or tomato ketchup.

Dal Rasam

Ingredients :-

• Toor dal/Arhar dal - 1/2 cup
• Tomato - 2 nobs
• Garlic(plead) - 6-7 cloves(roughly Mashed)
• Mustard seeds - 1 tbsp
• Urad dal - 1/2 tbsp
• Dry red chili- 2 nobs
• Asafoetida (Hing) - 1 pinch
• Turmeric powder - 1/2 tbsp
• water as per requirment
• salt as per requirment
• Tamarind pulf -2 tbsp or (seed less tamarind soaking with water in 1/2 cup)
• Curry leaves - 2-3 string
• Coriander leaves - 2-3 tbsp roughly chopped
• Oil - 2tbsp

For dry roast fine powder:-

• Dry red chili - 2nobs
• Black Pepper - 1 tbsp
• Cumin Seeds - 1 tbsp
• Coriander Seeds - 1 tbsp

Method :-

• First take a pan add all the whole spices(dry red chili,cumin seeds,coriander seeds,black pepper) and saute it for few minutes to make the Rasam powder.
• Dry roast with medium flame till the spices are light brown in color  and became fragrant.
• Then switch off the flame and keep it aside for  cooled,then add all the dry spices into the blender and make it fine powder,keep it aside.
• In the pressure cooker wash and add the Arhar dal,roughly chopped tomato,little salt and 2 drop of oil and let it cook with 4-5 whistle until it became cooked completely.
• Then with a spoon or a whisk mash the dal properly and keep it aside.
• Take a pan add little oil to heat,then add the mustard seeds and urad dal,fry till the mustard seeds start crackling and the urad dal became golden brown.
• Then switch the flame low and add red chili, asafoetida and saute it few second, then add the curry leaves,roughly mashed Garlic,coriander leaves, turmeric powder and saute it for few minutes till it gives nice aroma.
• Then finally add the grinded Rasam powder into it and saute it for another 2 minutes when it gives nice aroma then add the cooked dal,tamarind paste and salt as per your taste and mix it nicely.
• Then cook it for 5-7 minutes with medium flame and the raw smell of tha tamarind also has to go away.
• Then switch off the flame and your Dal Rasam is ready to eat, garnish  the Dal Rasam with coriander leaves and serve hot with white rice.

Egg Masala

Ingredients:-

• Egg - 4-5 nobs (Boiled)
• Ginger and Garlic paste - 2tbsp
• Onion(finely chopped) -  2 medium sized
• Tomato puree(from 2 tomato) - 1 cup
• Chili Powder - 2 tbsp
• Turmeric Powder - 1/2 tbsp
• Coriander Powder - 1 tbsp
• Cumin Powder - 1/2 tbsp
• Garam Masala Powder - 1 tbsp
• Bay leaf - 1 piece 
• Cinnamon stick - 1 piece
• Cardamom - 2  pieces
• Clove - 2 -3 pieces
• Dry Red chili - 1-2 nobs
• Salt as per taste
• Coriander leave -  1 tbsp (finely chopped)
• Oil

Method :-

• First peel the boiled eggs and marinate with pinch of turmeric powder, pinch of chili powder,little salt and mix slowly and keep it aside.
• Heat oil in a pan and shallow fry the marinated eggs with medium flame until it became golden brown.
• After fry transfer the fried eggs to a plate and keep it aside.
• In the same pan add little oil , once oil is hot then add all dry masala (Bay leaf,clove,cardamom,cinnamon,dry red chili) and saute it for few minutes.
• Then add the chopped onions and saute it for few minutes,when it start changing the color then add the ginger garlic paste and again saute it.
• now add the chili powder, coriander powder,cumin powder,turmeric powder  mix it nicely and saute it for 2 minutes.
• Then add tomato puree,salt   stir it well and saute it till the masala start leaves oil from side.
• Then add water as per your gravy requirement and let it boil in medium flame for 5-10 minutes.
• Now add the fried eggs and cook it for another 5 minute ,then add garam masala powder and cook it until the gravy comes a nice consistency.
• Now Egg Masala is ready to eat, switch off the flame and Serve hot garnishing with chopped coriander leaves.
• Transfer the Egg Masala into a serving bowl and serve hot with rice/ Chapati/Paratha.

Fried Onions (For Biriyani)

Ingredients :-

• Onions - 4-5 (vertically and thinly sliced)
• Oil for deep Fry

Method :-

• Wash and peel the skin of onions, then cut onions into thin slices and ensure they are almost of same thickness and keep it aside.
• Heat oil in a deep  pan, when it became hot reduce the flame and add few of the onion slices at one time and deep fry it with medium flame.
• When it start changing the color like golden brown and crispy transfer the onions to the absorbent paper and spread them loosely.(please cook care fully do it with medium-low flame otherwise it will born)
• Cool them completely and store in a airtight jar and you can use it for Biriyani.

Stuffed Mushroom

Ingredients :-

For Marination

• Button Mushroom - 250 gm(10 Pieces)
• Curd - 2 tbsp
• Gram flour - 1 tbsp
• Amchur Powder - 1/2tbsp
• Coriander Powder - 1/2 tbsp
• Garam Masala powder - 1/2 tbsp
• Red chili powder - 1 tbsp
• turmeric powder - 1/2 tbsp
• Ginger and Garlic paste - 2 tbsp

For Stuffing 

• Onion - 1 medium sized (Finely chopped)
• Capsicum(finely chopped) - 1 tbsp
• Mushroom stems Roughly chopped
• Green chili (finely chopped) - 1 nob
• Marination Paste - 1 tbsp
• Coriender leaves finely chopped - 1 tbsp
• Breadcrumbs - 2 tbsp
• Mozzarella Cheese - 1 tbsp
• Salt as per taste
• oil

Method :-

• First wash the mushroom properly with a tissue and slightly peel off the skin of mushroom and remove the stem and keep it aside we will use it for stuffing.
• Then take a bowl add all the marinated masala (Curd,Gram flour, Amchur powder,Coriander Powder,Garam Masala powder, Red chili Powder,Turmeric Powder,Ginger -Garlic powder ) and little water. mix it nicely and keep it aside.
• In a pan add 2 tbsp of oil and add  chopped onions and saute it for 2 minutes,then add chopped capsicum,chopped Green chili,Roughly chopped Mushroom stem and saute it for few minutes.
• Then add Marination paste  and mix it nicely, then add chopped coriander leaves, Breadcrumbs, Mozzarella Cheese and little salt and saute it for few minutes with low flame.
• When it  mix nicely and became soft then switch off the flame  transfer  to a plate and cool down the mixture to room temperature.
•  Then take all the Mushrooms and put it into the marination and coat it with the paste nicely.
• Then take one by one and stuffed the masala mixture and keep it aside.
• Then take a pan add little oil into it ,when oil is hot add one by one  stuffed Mushroom, placing the stuffed side down and cook it for 5 minutes.
• then flip the Mushroom once it little brown,then cover the pan with lid and cook for another 5-7 minutes.
• when it became golden brown from both side then switch off the flame.
• Now your stuffed Mushroom is ready to eat. put the tooth picks into it and serve hot garnishing with chopped spring onion/chopped coriander leave and enjoy your stater.

Prawn Malai Curry

Ingredients :-

• Prawn - 300 gm 
• Onion - 1 medium sized (finely chopped)
• Coconut Milk - 1/2 cup
• Tomato - 1 medium sized (chopped)
• Ginger and garlic paste - 2tbsp
• Red chili powder - 1 tbsp
• Turmeric Powder - 1/2 tbsp
• Salt as per taste
• Green chili - 2-3 slitted
• Bay leaf - 1 nob
• Cinnamon stick -1 piece
• Cardamom - 2-3 nobs
• Garam masala Powder - 1 tbsp
• Mustard Oil

Method   :-

• First wash the prawn properly cut the sell and cleaned,then remove the veins from all the Shrimps,wash it nicely and keep it aside.
• Add 1/2 tbsp of turmeric and salt into the Prawn and marinate it properly and  keep it aside.
• Heat Mustard oil in a pan and shallow fry all the marinated prawns until it became light golden brown and keep it aside.
• In the same pan add another 1 tbsp off oil ,when oil is hot add bay leaf,cinnamon stick,cardamom and chopped onions and saute it until it became golden brown.
• Then add the ginger and garlic paste and saute it for few minutes, when raw smells go off add turmeric powder,chili powder,Cumin powder,salt and saute it for another few minutes.
• Then add Chopped Tomato and little water let it cook for few minutes .when it starts leaving oil from masala then add the fried Prawns in to it and mix it slowly and cook 2-3 minutes.
• Then add the Coconut milk and green chili  into it and let it cook with cover in  medium flame.
• After 5 minutes add little water(as per your gravy requirement)  mix it properly and again let it cook for another 5-8 minutes.
• Finally add 1/2 tbsp of garam masala into the gravy and mix it nicely then switch off the flame and rest it for another 5 minutes with lid.
• Your Prawn Malai Curry is ready to eat. Transfer it to a serving bowl and serve hot with white rice/ Pulao.

Dum Aloo

Ingredients :-

• Potato (Baby Potato) Boiled - 500 gm
• Onion - 1 large(finely chopped)
• Tomato Pure - 1 cup 
• Ginger and garlic paste - 1 tbsp
• Kashmir Red chili powder -2-3 tbsp
• Curd - 3tbsp
• Bay leaf - 1
• Cinnamon stick - 1 piece
• Cardamom - 2piece
• Clove - 4 piece
• Cumin seeds - 1/2tbsp
• Coriander powder - 1/2 tbsp
• Cumin powder - 1/2 tbsp
• Turmeric powder - 1/2 tbsp
• Salt as per taste
• Oil
• Kasuri Methi (Dried Fenugreeek leaves) - 1/2 tbsp
• Coriander leaves - 1 tbsp chopped

Method :-

• After boiling the potato peel it and prick them with a fork,then add 1/2 tbsp of turmeric powder,1/2 tbsp of salt,1/2 tbsp of chili powder and marinate the potatoes and keep it aside.
• Heat 2 tbsp of oil with a pan/kadai ,when oil is hot then add the marinated Potatoes and saute it with medium flame until it turns light brown then transfer to a plate.
• In the same pan add another 2-3 tbsp of oil,when oil is hot add 1/2 tbsp of cumin,Bay leaf,Cardamom,cinnamon,clove and saute it for few minutes. 
• When it start leaving aroma,then add chopped Onions and saute it for 2-3 minutes. when it turns became light brown then add the ginger and garlic paste and saute it for few minutes.
• When the raw smell go out then add the chili powder,cumin powder,coriander powder,turmeric powder,salt and saute it for few minutes.
• Then add the Tomato Pure and mix it  properly and cook it for few minutes,then add the beaten curd and mix it nicely with low flame and cook it for another 4-5 minutes. 
• When it starts separating oil from masala then add the fried Potatoes and mix it nicely then add the Kasuri methi into it and cook it for 2- 3 minutes with medium flame.
• Now add 2 cup of water(as per your gravy required )  into it and bring it boil over medium flame.
• When it start to boil,cook covered on low flame until you get the desired consistency of gravy.it will take around 4-5 minutes. Then Turn off the flame and rest it for few minutes.
•  Now your Dum Aloo is ready to it. Transfer the gravy into a serving bowl and garnish with chopped coriander leaves and serve hot with White rice/Roti/Paratha and enjoy.