1 ] Tamarind Chutney

Ingredients: Method:
1. Put tamarind pulp in a bowl with hot water and allow soaking until water is cool. Knead and squeeze pulp away from the seeds. Until it is dissolved in the water, then strain through a fine nylon sieve, pushing all the pulp through.
2. If necessary, add a little more water to assist in getting all the pulp from the seeds. Add salt, sugar and other ingredients to the tamarind and stir to mix well. Taste and add more salt if necessary, lemon juice to sharpen the flavor and if liked, a small pinch of chili powder.

2 ] Mint Chutney

Ingredients: Method:
1.Put all the ingredients in a blender and blend to a smooth paste.
2. Serve with rice cakes, Indian bread or rice.

3 ] Coriander chutney

Ingredients: Method:
1.Put all the ingredients in a blender and blend to a smooth paste.
2. Serve with rice cakes, Indian bread or rice.

4 ] Andhra Pudi

Ingredients: Method:
1. Heat oil in a heavy pan and add the garlic.
2. Stir and add cumin, asafoetida, curry leaves, chillies.
3. Add the toasted split gram, take off fire and stir to mix well.
4. Leave till cooled completely.
5. To this add salt, chilli powder and sugar.
6. Grind all to a fine powder and store in an airtight jar at room temperature

5 ] Mint and Mango Chutney


1. Slice mangoes to small chunks and keep aside.
2. Chop onions, green chillies, and mangoes to a fine paste.
3. Mix salt.

6] Garlic coconut chutney


1/2 cup fresh grated coconut
8-9 red kashmiri/long dry red chillis dry roasted(more if you want)
12 clove garlic roasted in oil(golden brown)
Tamarind to taste(half a lime size)
Salt to taste.


Put all the above ingrediant in a mixer, and grind it into a paste, with little water. Goes well with dosa and idlies



4 garlic pods
20 red chillies, roasted
2 cups grated coconut
4tsp. ghee
a little tamarind
salt to taste


Saut� the garlic in a little ghee. Do the same with the coconut and then grind it with the red chillies and tamarind pulp. Add the garlic and salt and grind once again to a smooth paste.

7 ] Mango Pickle Punjabi Style


1. Remove the seeds in the mangoes and cut to large chunks. To this rub all the ground spices-salt, red chilli, 4 oz. mustard oil and turmeric on mango pieces.
2. Put all the ingredients into a jar and keep them for two days in the sun and shake it daily.
3. Then pour the rest of the oil and leave it for 15 days in a cool room. Shake the mixture everyday. Serve after 20 days. Can be kept for 1 to 2 years. Word of advice.always make sure that the mango pieces are covered with oil


8] Cauliflower Manchurian

Ingredients to marinate:

A medium size cauliflower cut into flowerets
� cup corn flour
� cup all purpose flour
1 tsp. chili powder
1 Tsp ginger-garlic sauce
1 tsp. garam masala powder
� tsp. turmeric powder
A pinch of red-orange food color
Salt to taste
Oil to fry

Ingredients for Sauce:
2 spring onions, chopped
2 green chili, chopped
1 Tsp. chopped fresh ginger
1 Tsp chopped fresh garlic
1 Tsp chili sauce
1 Tsp sweet and sour sauce
1 Tsp ginger-garlic paste
1 Tsp Soy sauce
1 Tsp. Garam masala powder
1 Tsp cornflower mixed with � cup of water.
Chopped coriander leaves
Salt to taste


Soak the cauliflower in warm salted water for 10 minutes and drain Mix the all the ingredients to marinate add cauliflower and keep aside for 1 hour. Heat oil, deep fry cauliflower crisp and golden brown and drain on paper towel. Heat oil in a skillet and fry garlic, ginger and green chili, spring onion. Add ginger-garlic paste, chili sauce, sweet and sour sauce, and mix well. Add soy sauce, garam masala powder and cornflower mixture Simmer till sauce turns to thick consistency. Add fried cauliflower and mix well with the sauce. Garnish with chopped coriander leaves. Serve hot with vegetable pulao.


9] Vegetable Salad


Potatoes 100 gms.
Tomato 100 gms.
Cucumber 100 gms.
Onion 100 gms. 
Capsicum 75 gms.
White radish 50 gms.
Carrot 100 gms.
Chopped green coriander 1 tsp.
Lemon juice 1 tsp.
Chopped green chili 1 tsp.
Salt To taste.

1. Boil and dice potatoes.
2. Cut and dice tomatoes
3. Peel and cut cucumber and carrots into half inch pieces.
4. Peel onions and radish and cut into small pieces.
5. Deseed capsicum and cut finely.
6. Mix all the vegetables. Add chopped green chilies, chopped green coriander, lemon juice and salt. Toss well.
7. Arrange in a salad bowl and serve cold.


10 ] Tomato Soup (Saar)

4 large ripe tomatoes
1/2 cup water
2 cloves garlic
2 tablespoons ghee (clarified butter)
1 teaspoon mustard seed
6 leaves fresh curry
1 cup water
2 teaspoons white sugar
1 teaspoon paprika
salt to taste
2 tablespoons chopped fresh cilantro

Place the tomatoes and 1/2 cup water in a microwave-safe bowl, and cook on High 4 minutes in the microwave. Reserve the cooking water. Cool tomatoes slightly, peel, and discard skins. Process the tomatoes, reserved water, and garlic in a blender or food processor until smooth.
Melt the ghee in a skillet over medium heat, and cook the mustard seed 1 minute. Stir in the curry leaves. Pour the processed tomatoes and garlic into the skillet. Stir in remaining 1 cup water. Mix in sugar, paprika, and salt. Bring to a boil, reduce heat to low, and mix in the cilantro. Continue cooking 5 minutes. Serve warm.

11 ] Spicy Indian Dahl

1 cup red lentils
2 tablespoons ginger root, minced
1 teaspoon mustard seed
2 tablespoons chopped fresh cilantro
4 tomatoes, chopped
3 onions, chopped
3 jalapeno peppers, seeded and minced
1 tablespoon ground cumin
1 tablespoon ground coriander seed
6 cloves garlic, minced
2 tablespoons olive oil
1 cup water
salt to taste

Cook the lentils by boiling or pressure cooking until lentils are soft. (Pressure cooking is faster.)
In a skillet heat the oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno peppers, and garlic. Saute until the onions and garlic are golden brown. Add coriander and cumin. Add chopped tomatoes. Saute the mixture well until tomatoes are well cooked.
Add water. Boil 6 minutes. Add cooked lentils, stirring well. Add salt to taste, stirring well. Add finely chopped cilantro and remove from heat. Serve hot.


12 ] Puli Koddel (Spicy Vegetable Curry)

2 Tbsp Oil
3 tsp Coriander seeds
2 tsp split black gram (urad dal)
2 tsp spilt chickpea or bengal gram (channa dal)
1/2 tsp turneric powder
1/4 tsp Asafoetida powder
1 tsp Rice, uncooked
3 Tbsp Coconut, grated (fresh or dessicated)
3 tsp sesame seeds
8 Red chilies, dried
3 Chayotes or 1 eggplant, diced
6" long Daikon, diced
2 Zucchinis, diced
1 tsp Sugar
Salt to taste
1 tsp Mustard seeds
5-6 Curry leaves

Roast coriander seeds, split black gram, bengal gram, turmeric, asafoetida, rice, coconut, sesame seeds and red chilies using 1 Tbsp oil, until brown. Grind this mixture with tamarind into a coarse paste. Meanwhile, cook the vegetables until soft. Add the spice mixture, sugar and salt. Add water if necessary. Cook for 5 minutes, remove from flame. In a saucepan, heat the remaining oil. Add mustard seeds and curry leaves. Remove from flame after the mustard seeds have popped, transfer into the curry (you can add some curry into the sauce pan for easier transfer). Serve with rice.


13 ] Soornali (Rice pancake)

3 cups uncooked Rice
1 Tbsp Fenugreek seeds (methi)
1/2 cup Beaten rice (poha)
1/2 cup Brown sugar (jaggery)
1 Tbsp Turmeric
1 cup Watermelon, diced
1/4 cup Yogurt
1/4 cup Coconut, grated (if using sweetened, no need of brown sugar) or 3 Tbsp of coconut milk

Soak rice in water for 4 hours. Soak fenugreek seeds for 1 hour. Soak beaten rice for 5 mins. Grind beaten rice, fenugreek seeds and sugar into a fine paste using little water. Add to turmeric, watermelon, yogurt, grated coconut and rice. Grind all ingredients and make a thick batter (like that of an omlette or pancake). Add a pinch of salt. Keep aside the batter in a vessel overnight in a warm place. Pour a ladleful of batter on a hot griddle coated with oil and spread it to form a circle. Cover and cook until the bottom of the pancake is beginning to brown. remove and serve hot.

14 ] Sanna Polo (Rice/Lentil Patties)

1/2 cup split Yellow lentil (Toor dal)
1/2 cup rice, uncooked
10 dried Red chilies
1/4 tsp Tamaparind paste
1 cup Coconut milk
1 large onion, chopped
1 cup Cabbage, chopped
Salt to taste
1/4 cup Oil

Soak rice and lentil in water for about 2-3 hours. Drain, grind with red chilies, coconut milk and tamarind in a blender to form a coarse paste. (add water if necessary). Transfer to a bowl. Add salt, onion and cabbage. Mix well. Heat a griddle, add 1 Tbsp oil. Spread 1/2 cup of the batter into a 3-4" diameter circle with about 1/8" thickness. Cook for 2-3 minutes on a low flame, covered. Spray oil, turn over and cook the other side till golden brown. Repeat with the remaining batter. Serve with rice or use in a sandwich.


Non Vegitarian. [ Chicken ]

1 ] Tandoori Chicken

Ingredients: Batter: Method:

1. Prepare the chicken (pluck, singe and skin).
2. Cut slits lengthwise over the breast portion and breathwise over the leg portion carefully.
3. Apply salt and sprinkle lime juice all over and keep aside.
4. Grind green chillies, ginger and garlic to a paste.
5. Beat curds thoroughly. Add ground spices.
6. Grind papaya and add. Beat well again.
7. Add the chilli powder and beat well.
8. Add salad oil and colour and strain through fine sieve.
9. Rub the batter all over the body of the chicken and well inside the slits.
10. Let it soak in the batter for at least 12 hours.
11. Thread chicken on to a thin iron rod and place it well inside the tandoor.
12. Remove when well done. 13. Serve hot with onion rings and pieces of lime. 

2 ] Chicken curry



1. Heat oil in a pressure cooker pan. Add mustard seeds. After it splutters, add cloves, cinnamon, cardamom, onions, ginger garlic paste and fry for a few minutes.
2. Add tomatoes, chicken masala powder and salt. Fry for 5 minutes. Add chicken pieces, mix well and cook for a few minutes stirring occasionally.
3. Close the pressure pan and steam 10 minutes after putting the weight. Garnish with coriander leaves before serving.

3 ] Chinese Chicken Fried Rice I


1 Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
2 Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
3 Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

4 ] Chinese Chicken Fried Rice II


1 In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
2 Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

5 ] Chinese Lemon Chicken

1 To Marinate: Place chicken in a nonporous glass dish or bowl. In a small bowl mix together oyster sauce, sesame oil, sugar, egg, salt and pepper; pour mixture over chicken, cover dish and marinate for at least 1 hour.
2 Dip marinated chicken in cornflour and sautee in a large skillet until cooked through (juices run clear) and color is a nice, golden brown.
3 To Make Sauce: Bring 1/2 cup water to boil in a small saucepan; dissolve sugar in boiling water, then add lemon juice and thicken liquid with pudding mix.
4 Cut chicken into bite size pieces and pour sauce over all; sprinkle with toasted sesame seeds and serve.

6 ] Lemon Chicken

             2-3 chicken breasts (or 5-6 half breasts)

             Approx. 1/8 - 1/4 tsp Orange Oil
             Approx. 1/4 - 1/2 tsp Lemon Oil

             8 tbsp Lemon Juice
             6 tbsp Sherry / Chinese Cooking Wine
             3 tbsp Honey
             2 thick slices fresh Ginger

             1/2 cup Corn Starch
        Notes: Orange and Lemon oils should not be in prolonged contact with plastic utensils or bowls. The capfuls in question are from bottles approximately

        the size of the usual small extract bottles

        Rub one small capful (approx. 1/4 to 1/2 teaspoon) of lemon oil and
        1/2 small capful (approx. 1/8 to 1/4 teaspoon) of orange oil onto the chicken.
        Let sit for 10-20 minutes.

        Method I: Frying

        In a large skillet, heat peanut oil sufficient to fry the chicken. When the oil is very hot,
        add the two Ginger slices to the oil. Coat the chicken breasts with corn starch. Add the
        coated chicken breasts to the oil, and fry until crispy, golden brown. Remove and drain the breasts.

        Pour off all but 2 tbsp of the peanut oil, and put the pan back over low heat. Add the remaining ingredients, and simmer for 5 minutes. While the sauce is simmering, cut the chicken breasts into slices. Then add the chicken slices to the sauce, spooning the sauce over the chicken, and remove from heat.

        Method II: Baked

        Put the cornflakes in a plastic bag, and crush them into as fine a mixture as you can. Put the chicken in the big, and shake well, then place the chicken pieces in a baking plate and put them in an oven at 350 degrees until cooked.

        Construct the sauce by heating the liquid ingredients in a sauce pan and then pouring over the cooked chicken, optionally you may cook in ginger to taste.

7 ] Chicken Tikka Masala

4 skinless, boneless chicken breast hakves, cubed
1 inch piece root ginger, finely chopped
2 garlic cloves, finely chopped
1 tsp chili powder
Salt and ground black pepper
2 tbsp chopped fresh cilantro
Juice of 1 lime
2 tbsp vegetable oil
1 onion, finely chopped
1 red chili, seeded and finely chopped
1 tsp ground turmeric
1 1/8 cups heavy cream
Juice of 1/2 lemon
Handful of fresh cilantro leaves, to garnish

Place the chicken breasts in a large bowl and mix with the ginger, garlic, chili, salt, pepper, cilantro, lime juice, and 1 tbsp of the oil. Set aside for 2 hours.
Preheat the broiler to high. Thread the chicken on to skewers and cook under the broiler for 12 minutes or so, turning frequently until well brwned.
Meanwhile, heat the remaining oil in a large pan and cook the onion and chili for 5-8 minutes until dark golden. Add the turmeric and cook for 30 seconds. Stir in the cream and cook gently for a couple of minutes.
Slide the chicken off the skewers and stir into the creamy sauce. Simmer for 5 minutes or so until the chicken is cooked through.
Check the seasoning, adding some lemon juice to taste, and serve with rice. Garnish with the cilantro.

8 ] Chinese Noodle Chicken

Ingredients :

1 In a large skillet brown chicken in oil, stirring constantly until juices run clear.
2 Add the onion, broccoli, carrots and peas. Cover skillet and steam for 2 minutes.
3 Add the Chinese noodles and teriyaki sauce. Stir noodles into chicken/vegetable mixture, making sure they are coated with sauce. When the noodles wilt, serve.

9 ] Chinese Restaurant-Style Sesame Chicken


1 Preheat oven to 350 degrees F (175 degrees C). Cut chicken into about 1 inch X 2 inch pieces.
2 In a large nonporous glass dish or bowl, combine the soy sauce, maple syrup, sherry, ginger and five spice powder. Mix together. Add chicken pieces and toss to coat. Cover dish and refrigerate for 20 minutes, turning once, to marinate. After 20 minutes, drain chicken, reserving marinade. Boil reserved marinade in a small saucepan for 5 minutes to remove risk of bacteria.
3 Meanwhile, spread sesame seeds out evenly on an aluminum foil-lined cookie sheet. Bake in the preheated oven, to toast, for 10 minutes or until slightly browned.
4 Heat oil in a medium skillet over medium high heat. In a shallow dish or bowl combine flour and salt and pepper to taste. Dredge chicken in seasoned flour, shaking off any excess. Brown chicken pieces in oil for about 1 minute each side. Spoon boiled marinade over chicken, reduce heat and saute all together for 1 more minute or until chicken is cooked through and no longer pink inside.
5 Remove chicken pieces from heat and roll in toasted sesame seeds. Rinse and dry lettuce leaves; line serving platter with leaves and spoon chicken on top. Garnish with tomato wedges and serve.

10 ] Chicken Rice

Ingredients :
1 Marinate the chicken and sausages in the soy sauce and 1 teaspoon salt and set aside.
2 Heat sesame oil in a large, nonstick wok. Stir fry the ginger until fragrant. Add the sausages and chicken and stir fry until brown. Add the mushrooms and fry for another 3 minutes. Stir in the rice and season with salt and pepper.
3 Transfer the mixture to a rice cooker and add water. When rice is cooked, garnish with chopped coriander and spring onions. Serve.

11 ] Sweet and Sour Chicken I
1 In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple syrup, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
2 Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
3 Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.
4 When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.
Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

12 ] Easy Garlic Chicken

1 Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

13 ] Easy Garlic Chicken I


1 Preheat oven to 375 degrees F (190 degrees C).
2 In a small saucepan melt butter/margarine with garlic. Dip chicken pieces in butter/garlic sauce, letting extra drip off, then coat completely with bread crumbs.
3 Place coated chicken in a lightly greased 9x13 inch baking dish. Combine any leftover butter/garlic sauce with bread crumbs and spoon mixture over chicken pieces. Bake in the preheated oven for 45 minutes to 1 hour.

14 ] Garlic Chicken


1 Preheat oven to 425 degrees F (220 degrees C).
2 Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
3 Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

15 ] Garlic Chicken with Potatoes


1 Preheat the oven to 350 degrees F (175 degrees C).
2 Slice the potatoes into thick strips like steak fries, and layer them in the bottom of a 9x13 inch pan. Drizzle with 2 tablespoons olive oil, and dust with 1 tablespoons of the adobo seasoning. Arrange the chicken pieces on top of the potatoes. Drizzle the remaining olive oil onto the chicken, and sprinkle the rest of the adobo seasoning. Sprinkle the sliced garlic around the chicken.
3 Bake, uncovered for 1 hour, or until the chicken is no longer pink, and the juices run clear. If using a meat thermometer, the internal temperature should be 175 degrees F (79 degrees C). If the chicken becomes too dark before it has finished cooking, cover the dish with aluminum foil.

16 ] Slow Cooker Lemon Garlic Chicken I


1 Combine the white wine, lemon juice, crushed garlic, tabasco, poultry seasoning and salt. Mix well.
2 Place chicken in slow cooker. Pour lemon/garlic mixture over chicken. Cook on low for 8 to 10 hours.

17 ] Slow Cooker Lemon Garlic Chicken II


1 In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
2 In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.
3 Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

18 ] A Jerky Chicken


1 Combine the onion, brown sugar, soy sauce, vinegar, thyme, sesame oil, garlic, allspice and habanero pepper in the container of a food processor or blender. Process until smooth. Place the chicken into a large resealable bag, and pour in 3/4 of the sauce. Squeeze out excess air, and seal. Marinate in the refrigerator for at least one hour.
2 Preheat your oven's broiler.
3 Remove chicken from bag, and discard marinade. Broil chicken for 10 to 15 minutes, turning once to ensure even cooking. Heat remaining sauce in a small pan, and pour over chicken when serving.

19 ] Chicken and Peppers


1 Melt butter in 12-inch skillet until sizzling; add chicken, fajita seasoning and salt. Cook over medium heat, stirring occasionally, until chicken is no longer pink (5 to 6 minutes).
2 Stir in vegetables. Continue cooking, stirring occasionally, until chicken is fork tender and peppers are crisply tender (5 to 6 minutes).
3 Stir in cilantro. Serve with warm tortillas and sour cream, if desired.

20 ] Chicken Curry I


1 Fry the onions in olive oil until browned. Add the cinnamon and the bay leaf. Continue stirring and add the ginger, paprika, curry powder, sugar, salt, and garlic. Continue stirring for 2 minutes. Mixture will become much like a paste.
2 Add chicken pieces and tomato. Add enough water to just cover the chicken. Simmer until chicken is done, about 20 minutes.
3 Just before serving, add the lemon juice and the cayenne pepper. Simmer for 5 more minutes.

21 ] Chicken Curry II


1 In a small bowl, grind together garlic, onion and ginger. In a separate small bowl, mix together curry powder and water.
2 Heat oil in a large skillet over medium high heat. Saute garlic, ginger and onion until browned; add curry paste and saute together until smell is strong and fragrant.
3 Add yogurt, coconut milk and regular milk along with 1 cup of water, and stir all together. Then add potatoes and chicken and bring to a boil; reduce heat and simmer until potatoes are tender and chicken is cooked through, about 20 to 25 minutes.
4 Season with salt to taste and simmer for another 2 minutes; the curry is ready!

22 ] Coriander Chicken

1 small chicken, cut into pieces or 4 - 6 boneless breasts
1 tbsp butter
4 tbsp olive oil
4 large cloves of garlic, crushed
1 tsp turmeric or saffron
Salt and pepper to taste
Sprig of fresh coriander leaves, or 2 tsp. ground coriander
1/4 lb. purple olives, pitted
1 lemon, sliced

Brown the chicken in butter and oil in a large, heavy skillet over moderate heat. Add the garlic cloves, spices, and coriander (chopped fine). Cook for about 10 minutes, turning the chicken pieces occasionally to distribute sauce evenly. Stir in enough water to cover, about 1 cup, and simmer over low heat, adding more water if necessary until the chicken is tender.
Add olives and lemon and cook over somewhat lower heat for 8-10 more minutes, or until sauce is reduced. Serve over rice or couscous

23 ] Chicken & Mushroom Lasagne

14 sheets precooked lasagne
butter, for greasing
3 3/4 cups bechamel sauce
1 cup grated Parmesan cheese

Chicken & Mushroom Sauce:
2 tablespoons olive oil
2 garlic cloves, finely chopped
8 ounces mushrooms, sliced
2 1/2 cups ground chicken
3 ounces chicken livers, finely chopped
4 ounces prosciutto, diced
5/8 cup Marsala
10 ounce can chopped tomatoes
1 tablespoon chopped fresh basil leaves
2 tablespoons tomato paste
salt and pepper

To make the sauce, heat the olive oil in a large pan. Add the garlic, onion and mushrooms and cook, stirring frequently, for 6 minutes.
Add the ground chicken, chicken livers and prosciutto and cook over a low heat for 12 minutes, until the meat has browned.
Stir the Marsala, tomatoes, basil, and tomato paste into the pan and cook for 4 minutes.
Season to taste, cover, and simmer for 30 minutes.
Uncover the pan, stir, and simmer for an additional 15 minutes.
Arrange sheets of lasagne over the base of a greased ovenproof dish, spoon a layer of chicken and mushroom sauce over the lasagne, then add a layer of bechamel sauce.
Place another layer of lasagne on top and repeat the procces twice, finishing with a layer of bechamel sauce.
Sprinkle with the grated cheese and bake in a preheated oven at 375 F for 35 minutes until golden brown and serve

24 ] Quick and Easy Fried Chicken


1 Lbs Chicken Boneless
1 Tsp Dried Parsley (optional)
1 Egg
salt to taste


4 Green Chillies
1" Ginger
4 Flakes of Garlic
A hand Full of corriander Leaves
4 peppercons

Method: Marinate Chicken with Ground masala and salt and sprinkle Dried Parsley. Beat Egg in a bowl and dip chicken and shallow fry till golden brown on both sides until well done. please fry on low flame.

25 ] Mint and Ginger Chicken

1 1/2 lbs boneless chicken breast
2 tbsp flour
2 tbsp fish sauce
2 tbsp dark soy sauce
1 fresh ginger root
2 chili pepper
1 tbsp vinegar
1 tbsp sugar
1 lime
3 cup nappa cabbage
4 green onion
1/4 cup mint

In medium bowl place chicken. Sprinkle with flour, turning to coat. Add fish sauce and 1 tbsp of the soy sauce; set aside.
Place ginger in blender or food processor and mince, about 30 seconds; add chilies, remaining 1 tbsp soy sauce, vinegar, sugar and � tsp grated lime peel. Blend or process for about 1 minute; set aside.
Into heated wok or Dutch oven over high heat, pour oil. Add chicken, onion and cabbage, stir frying about 4 minutes until chicken turns white.
Pour ginger sauce mixture over chicken and continue to stir fry over high temperature until sauce thickens, about 2 minutes.
Sprinkle with lime juice and top with mint.

26 ] Ginger Chicken

12 ounces boneless skinless chicken breasts
1/4 cup orange marmalade
2 tsp soy sauce
1 garlic clove, minced
1/2 tsp ground ginger
12 slices bacon
1 (8 oz) can whole water chestnuts, cut in half

Cut the chicken into 24 bite-size pieces. Combine the marmalade, soy sauce, garlic and ginger in a bowl and mix well.
Add the chicken and stir to coat well. Marinate, covered, in the refrigerator for 30 minutes, drain.
Broil the bacon for 1 to 2 minutes or until partially cooked but not crisp: drain and cut into halves crosswise.
Wrap 1 piece of bacon around each chicken piece and a water chestnut half. Broil 4 to 5 inches from the heat source for 3 to 5 minutes or until the chicken is cooked through

27 ] Chicken Chow Mein

Preparation - 10 minutes, Cooking time - 15 minutes

6 oz egg noodles
1 tbsp sunflower oil
1 onion, thinly sliced
2 garlic cloves, thinly sliced
1/2 inch piece root ginger, chopped
1 cup bean sprouts
1 cup snow peas, halved lengthwise
6 oz cooked chicken, shredded
1 tbsp soy sauce
1 tbsp sweet chili sauce

Cook the noodles in a large pan of boiling.
Meanwhile heat the oil in a wok and stir-fry the onion over a high heat for 3 minutes until beginning to brown.
Add the garlic, ginger, bean sprouts, and snow peas and stir-fry for 1 minute.
Drain the noodles well and add to the wok with the chicken and soy sauce; for 2 minutes until piping hot.
Stir in the sweet chili sauce and serve immediately.

28 ] Kori Sukka - Dry Chicken With Coconut.




Fry the Ingredients from 2 to 7 in a little ghee, then grind them along with 9, 10 and 11 to a fine paste. Remove the masala and keep aside.
To the same stone, add grated coconut, garlic flakes, jeera and grind coarsely without water.
Clean and cut the chicken, add finely ground masala, 2 onions chopped, butter, water, salt to taste and boil till cooked. Add the ground coconut and keep it on a slow fire till it becomes dry.
Keep 2 tbsp. ghee in a karai and add 1 chopped onion. Fry till dark brown, pour the curry over the seasoning, cover and remove from the fire.

29 ] Mangalorean Chicken curry.


Masala for grinding

Boil the Chicken and potatoes, with cloves, Cinamon, Salt and keep aside.
Take ghee in a pan and fry one onion till golden brown, then add tomotoes fry and then add the masala and fry thoroughly for about 15 minutes. Add the cooked chicken along with stock and if required also add water and bring it to boil. Garnish with coriander leaves.




(Serves 4-6)

  1. 1 kg. Chicken, cut into pieces
  2. 2 tbsp. scraped coconut
  3. 2 tbsp. coriander seeds
  4. 4 pieces of cinnamon (dalchini)
  5. 6 cloves
  6. 3 big onions (for grinding)
  7. 12 flakes garlic
  8. 1" piece ginger
  9. � tbsp. saffron powder
  10. 12-15 red dry chillies
  11. 1 handful coriander leaves
  12. 2 onions, cut finely
  13. 2-3 tomatoes, chopped
  14. Salt to taste
  15. Ghee for frying




  1. One big chicken
  2. 30 red chillies (20 Madras and 10 Kashmiri)
  3. 3 tbsp. Coriander seeds
  4. 1 tsp. jeera
  5. 1 tsp. methi seeds
  6. � tsp. oama (optional)
  7. 1 tsp. peppercorns
  8. Ghee for frying
  9. 7-8 flakes garlic
  10. 1 tsp. turmeric powder
  11. 1 piece tamarind (size of its seed)
  12. 1� coconuts, grated
  13. 10-12 flakes garlic
  14. 1 tsp. jeera
  15. 2 big onions, chopped
  16. 1 tbsp. Butter
  17. 2 cups water
  18. Salt to taste


Note: Mutton can be prepared in the same way with � kg. Mutton

32 ] Chicken Biryani (Red Masala)


  1. 1 big chicken, cleaned and cut into medium pieces
  2. 16 red chillies
  3. 4-6 green chillies
  4. 2 tbsp
  5. coriander seeds
  6. 2 tbsp. cumin seeds
  7. � tbsp. turmeric powder
  8. � tbsp. peppercorns
  9. 2" piece ginger
  10. 1 big pod garlic
  11. 1 small bunch coriander leaves
  12. A few mint leaves
  13. 1 onion, whole
  14. 1 big onion, chopped fine
  15. 2 � tbsp. ghee
  16. Salt to taste
  17. Juice of 1 � limes
  18. 2 cups water
  • Grind all the curry ingredients from 2 to 12 and remove. Then fry chopped onion in ghee. When it turns brown add the ground masala and fry it well. Then add the chicken pieces and fry it for 5 minutes. Add salt and lime juice. Then add water and cook till done. Remove curry from fire and set aside.

    Note: Mutton Biryani could be prepared in the same way with 1 kg. Mutton


    1 kg. Basmati rice

    1. 10-12 cloves
    2. 3-4 pieces cinnamon
    3. 2-3 leaves (tej patta)
    4. 2-3 cardamoms
    5. 6-7 onions, cut tenthwise
    6. � kg ghee � A little yellow food color


    33 ] Chicken Biryani (Green Masala)


    1. One big chicken
    2. 45 green chillies or as per taste
    3. 4 big onions
    4. 1 pod garlic
    5. 2" piece ginger
    6. 2 tbsp. coriander seeds
    7. 1 tsp. poppy seeds (Khus Khus)
    8. 3-4 sprigs mint leaves
    9. 2 bunches coriander leaves
    10. 2 cardamoms
    11. 20 cloves
    12. 4 pieces cinnamon
    13. 1 pinch saffron
    14. 1 tbsp. butter
    15. Salt to taste � Juice of 1 big lime




    (Serves 6)

    1. 1 chicken (about 1 kg. In weight), cleaned and cut
    2. 1� coconuts for milk
    3. � small coconut, grated
    4. 15-20 red chillies
    5. 2 level tbsp. Coriander seeds
    6. 1 level tsp. Jeera
    7. seeds peppercorns
    8. Ghee for frying
    9. � onion, chopped
    10. � tsp. Turmeric powder
    11. 10 flakes garlic
    12. 1 onion chopped
    13. 1 tbsp. Butter
    14. Salt to taste
    15. Juice of 1 lemon


    35 ] Chicken makhni


    1 kg chicken pieces
    1/2 kg onions chopped
    10 gms garlic, chopped
    10 gms ginger, chopped
    10 green chilies, chopped
    250 gms tomatoes
    1 tsp jeera
    1 tsp haldi
    1 tsp dhania powder
    1 tsp red chilli powder
    1 cup dhania leaves, chopped
    100 gms butter
    Salt to taste


    Heat butter in a pan, add jeera and chopped onions and fry for two minutes. 
    Add chicken pieces and all the ingredients except coriander leaves. Cover the pan with a lid so that the steam remains in the vessel. 
    Cook on a low flame for about 20 minutes. 
    Pierce a fork into the chicken pieces to see if they are tender. 
    Add dhania leaves and mix well. Remove from flame. Serve hot.

    36 ] Szechuan Chicken

    4 boneless skinless chicken breasts, cut into cubes
    3 tablespoons cornstarch
    1 tablespoon vegetable oil
    4 cloves garlic, minced
    5 tablespoons low-sodium soy sauce
    1 1/2 tablespoons white wine vinegar
    1/4 cup water
    1 teaspoon white sugar
    3 green onions, sliced diagonally into 1/2 inch pieces
    1/8 teaspoon cayenne pepper, or to taste

    Place the chicken and cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Fry the chicken pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water. Cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.
    Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.


    1 ] Pork Sorpotel


    Grind Together

    Wash the Pork meat & liver. Boil the Pork Meat & Liver with Bay leaves, salt and cut into small pieces. Wash the Dry blood thrice, squeeze and set aside. Soak the tamarind in water and remove the pulp. Heat oil, Fry the sliced ingredients, add the ground masala. Add the Pork meat & liver, stir, add vinegar and Cook for 45 minutes. Add the Dry Blood and boil for another 15 minutes. Add Salt to taste. Remove when done and set aside, This preparation tastes best when eaten the next day. This can be preserved for about 7 Days.

    2 ] Pork Baffat.

  • Ingredients for Masala
  • Red dry chillies 20
  • Corriander seeds 2 tsp
  • Cumin seeds 1 tsp
  • Turmeric powder 1/2 tsp
  • Pepper corns 10
  • Tamarind the size of a lemon Method :
    Cut pork into cubes. In a pot place pork and add all ingredients including the ground masala.
    Mix well and cook for about 20 to 30 minutes.
    Add vinegar and salt as required.
    Continue cooking till dissolved fat appears at top or until tender.

    3 ] Pork Indad


    Cut meat into 2 sq.inch slices, apply salt (to taste), turmeric powder (1/2 tsp) and marinate for a couple of hours.
    In a frying pan melt some pork fat and lightly fry marinated pork slices.
    Broil all spices and grind to a fine paste with a dash of vinegar.
    Slice two large onions and fry in oil or pork fat on moderate heat to a golden brown colour.
    Add fried pork, ground spices and cook till done.
    Add sugar or jaggery if sweetness is required.

    4 ] Pork Chilly Fry (Goa)

    1 kg pork with fat
    6 onions, chopped
    3 green chillies, chopped
    1 inch piece ginger, chopped
    1 tablespoon vinegar
    2 tomatoes, chopped
    A few coriander leaves

    Cut the pork into small pieces and salt. Heat a frying pan without oil. Add the pork pieces and garlic and keep stirring till the water from the pork dries up. Add onions, tomatoes, coriander leaves, chillies and fry till pork is cooked. Just before removing from the fire, add the vinegar.

    5 ]  Pork Chilli


    1 kg Pork
    1 green capsicum
    2- 3 medium onions
    6 green chillies
    1 inch ginger
    6 flakes garlic
    1 tsp. bafat powder
    1 tsp pepper powder
    2 tablespoons soya sauce
    1 tablespoon chilli sauce
    Salt and vinegar to taste


    Cut pork into chunks (4 large pieces) and wash. Add crushed ginger /garlic, salt and vinegar and boil for 20 minutes adding very little water. When cool, slice pork into thin slices. Fry these slices till light brown on both sides. In the same pan (remove excess oil) fry the thinly sliced onions, capsicum and green chillies for 2 minutes. Add bafat powder, pepper powder and soya sauce and chilli sauce. Mix well. Add the fried pork to this mixture and let it cook for 5 more minutes.

    6 ] Pork Vindalho (Goa)

    (pork cooked in pungent red gravy)

    1 kg lean pork, cleaned
    Salt to taste
    10 dried red chillies/peppers
    10 peppercorns
    10 cloves garlic

    1 inch piece ginger
    8 cloves
    1 inch piece cinnamon
    1 tsp cumin seeds
    � mustard seeds
    � tsp sugar
    � tsp vinegar
    2 tbsp oil
    � peg coconut feni
    2 medium onions, chopped fine
    2 cups water

    Cut the cleaned pork into bite-sized pieces. Apply salt and keep aside. Grind all the spices in the vinegar, adding the � tsp sugar. Apply the ground spices to the meat and keep aside for 4 hours.

    Heat the oil in the pan on medium heat and add the meat. Stir fry the meat for 5 minutes, then add the chopped onion, coconut feni, rest of the vinegar and the water gradually. Cover the pan and lower heat. Stir cook till meat is tender and the oil rises to the top (approx. 30 minutes).

    Note: Chicken or beef can also be used in the recipe given for Pork Vindaloo.


    7 ] Hadd Maas (Goa)
    (pork bones cooked in red spicy gravy)

    � kg pork bones

    Grind to a fine paste the following ingredients:
    7 cloves
    2 cardamoms
    2 big pieces of cinnamon
    10 flakes of garlic
    � inch piece of ginger
    � tsp cumin
    � tsp pepper
    1 inch piece of turmeric
    6 kokum solam
    1 onion
    4 red chillies

    Mix all the ground masala with the pork bones and marinate for 1 hour. Add the onions and the kokum and keep on the fire. Cook for an hour on slow fire.

    8 ] Vindaloo (Goa)

    700 gms- Pork legs
    7 tbsp- Oil
    1 1/3 Cup - potatoes cut in cubes
    1/3 Cup - finely chopped onions
    100 gms Pickled onions
    Salt - to taste
    1/4 Cup finely chopped coriander leaves
    Oil for deep frying the potatoes

    1/2 Cup malt vinegar
    1 1/2 tsp Peppercorns
    1 3/4 tsp - Sugar
    8 Green cardamoms
    8 Cloves
    3 Green chillies (slit, deseeded)
    Salt- to taste

    8 Whole red chillies
    10 Sticks cinnamon (1 inch each)
    1 tsp - Cumin seeds
    5 tsp - Coriander seeds
    � tsp - Turmeric powder
    1 tbsp - Chopped garlic
    3 tbsp - Chopped ginger
    7 tbsp - Malt vinegar .

    Clean and remove excess fat from the pork. Debone the pok and cut into 1 inch cubes.
    Deep fry the potato cubes in hot oil and drain well and keep aside.

    Pound pepper with a pestle and mix it with the rest of the ingredients of the marination. Marinate the pork pieces in it for an hour.

    For paste
    Add all the ingredients of the paste in a blender along with 1/4 cup water and make a fine paste.
    Heat oil in a kadhai and saute the finely chopped onions till golden brown. Add the paste and saute well till the oil leaves the masala.
    Add pork along with the marinade and stir for 2-3 minutes. Add five cups of water.
    Cover and simmer well until pork is tender.

    Add potatoes and pickled onions and cook until potatoes are soft. Add salt and mix.
    Garnish with chopped coriander leaves.
    Serve hot with boiled rice.


    Boneless pork - 1 kg
    Oil for deep frying - 1/2 lts.

    Egg - 1
    Refined flour (maida) - 2 tbsps.
    Cornflour - 2 tbsps.
    Aginomoto (MSG) - 1/4 tsp
    Orange-Red artificial colour - 5-6 drops
    Salt - To taste

    Oil - 2 tsps.
    Ginger-garlic paste - 2 tsps.
    Onion - 200 gms (medium size, cut to quarters)
    Green chilles - 5 (slit)
    Capsicum - 20 gms. (cut to 1/2 inch pieces)
    Aginomoto (MSG) - 1/2 tsp.
    Red chilli sauce - 2 tbsps.
    Tomato sauce - 2 tbsps.
    Soya sauce - 1 & 1/2 tsps.
    Sugar - 1/2 tsp. (optional)
    Orange-Red artificial colour - 5-6 drops
    Coriander leaves - For garnishing
    Spring onions - 20 gms. (cut to 1/2 inch pieces)
    Salt - To taste

    Remove the tough skin. Cut the pork into one inch square thin slices, not cubes. Wash and boil in half a cup water with salt till tender. Drain and keep aside.

    In a vessel, mix all the ingredients for batter and make a thick flowing batter. You can use a little water, if needed. Mix the boiled pork pieces slowly so that each slice is coated. Deep fry the coated pork slices a few pieces at a time
    and keep aside.

    In a kadai, heat the oil, add G-G paste, fry for one minute. Then add the onion quarters, green chillies, colour, and 1/2 cup hot water. Cook till the onions are 3/4th done. Now add the remaining ingredients, except the spring onions and coriander leaves. Cook for some more time and then add the fried pork cook till it is soft.
    Add hot water, if needed. Remember, the dish should be dry. Garnish with spring onion
    and coriander leaves.

    Tip 1: If the sause prepared earlier is in excess or watery, Add cornflour mixed in water to thicken it.

    Tip 2:
    If you feel cutting pork into slices is slippery, Freeze the meat and then slice when slightly hard.


    10 ] Vindaloo


  • The marination


    The pork: Clean, remove the excess fat, debone and cut into one inch cubes.
    The vegetables: Peel, wash and finely chop the onions. Peel, wash and cut potatoes into cubes. Heat oil in a kadhai (wok) and deep fry potatoes over medium heat until golden brown. Clean, wash and chop coriander.
    The marination: Pound pepper with a pestle. Remove stems, wash, slit and deseed green chillies. Mix these and the remaining ingredients in a bowl and leave the pork cubes in this marinade for at least one hour.
    The paste: Peel and roughly chop garlic. Scrape, wash and roughly chop the ginger. Put these and the remaining ingredients in a blender, add water (Approx. 60ml or 1/4 cup) and make a fine paste.
    Cooking: Heat oil in a handi(pan), add onions and saut� over medium heat until golden brown. Add the paste and bhunno (stir fry) until the fat leaves the masala.
    Then add the pork, along with the marinade, stir for two minutes and add water (Approx. 1.2 litres/5 cups).

    Bring to a boil, cover and simmer until the pork is tender. Now add potatoes and pickled onions and cook until the potatoes are soft. Adjust the seasoning.
    To serve Transfer to a dish, garnish with coriander and serve with boiled rice.
    Serves: 4
    Preparation time: 40 minutes
    Cooking time: 45 minutes




    1. � kg. Mutton, cleaned and cut into small pieces
    2. � kg. Rice
    3. � piece ginger
    4. 2 red chilies
    5. 2 flakes garlic
    6. 10-12 cashewnuts
    7. � cup ghee
    8. 4 big onions, (1/4 kg.) cut
    9. 3-4 bay leaves
    10. Salt to taste
    11. 1 cup curds
    12. 6-8 cloves, powdered
    13. 3-4 pieces cinnamon, powdered
    14. 4 cardamoms. Powdered
    15. 1 tbsp. shahajeera
    16. � tsp.,. turmeric powder
    17. 4 green chilies, chopped finely
    18. 1/8 bunch coriander leaves, chopped finely
    19. juice of � a lime
    20. Saffron (kesar)
    21. 2 boiled eggs, for garnishing



    12 ] Lamb Kebabs


  • For paste:


    1. To the above paste, add all the remaining ingredients (including lamb pieces) and mix thoroughly such that the lamb pieces are well coated with the sauce.
    2. Marinate for 5 hours.
    3. Skewer these pieces through a kabab rod and grill over fire such that they are evenly reddish brown.
    Serve with onion pieces and lemon wedges. 

    13 ] Junglee maas



    1. Trim fat and gristle off the meat and cut into small pieces. Wash and soak the red chillies in water.

    2. Heat the ghee in a heavy base pan. Add the meat and sear all sides. Add salt to taste and enough water to cook the meat. Simmer gently on a low flame till the meat is tender.
    3. Tear the chillies into 2 or 3 pieces and add to the cooking meat along with the water.
    4. Cook till all the water is absorbed and the ghee separates from the meat.
    5. Serve with roti or paratha. 

    14 ] Shrimp Fry



    1. Mix eggs and water. Set aside.
    2. Place 1/3 cup of cornstarch in bowl for dusting of shrimp.

    3. Mix in separate bowl 1/3 cup (the remainder) of cornstarch, coconut, sugar, salt, and flour, blend well. Heat oil for deep-frying.
    4. Roll shrimp in cornstarch, then in egg and finally roll in coconut mixture. Place shrimp in hot oil and deep fry until done. Take care not to overcook shrimp.

    15 ] Fish Curry



    1. Cut the fish in portions, wash, dry and sprinkle with salt and a pinch of turmeric. Set the fish aside.
    2. Slice the onion and saute in oil. Add the crushed garlic and grated ginger. Season with salt, turmeric, and pepper to taste. Mix thoroughly.
    3. On a low heat add the fresh tomatoes. Simmer until the tomatoes are reduced to a fairly thick sauce. Add cumin powder, coriander powder mustards seeds, 2 cloves, 3 cardamom pods, chili powder to taste and vinegar. Mix thoroughly and simmer for five minutes.
    4. When the sauce is prepared add the portions of fish. Cover and simmer until the fish is cooked through and tender. Care should be taken not to overcook so that the fish does not break up. Serve hot on a bed of rice .

    16 ]  Fish Curry


    4 fish (preferably salmon)
    milk of 1/2 coconut
    3 tbsp tomato sauce
    3 green chillies
    1/2 tsp mustard
    1/4 bunch coriander
    2 tbsp butter
    salt to taste


    1. Grind the chillies, ginger, mustard, coriander and salt to a fine paste.
    2. Rub it onto the cleaned fish, and marinate for 10 mins.
    3. Fry the fish lightly and keep aside.
    4. Fry the remaining spices,and then put the fish back in.
    5. Add the thick coconut milk and tomato sauce.
    6. Add the butter and simmer till just cooked
    7. Serve hot.

    17 ] King Fish (Surmai)/ White Pomfret or Lady Fish Curry

  • 1 kg King Fish (Surmai)/ White Pomfret or Lady Fish


    6 Kashmiri Chilies 
    3 short chilies (Round type)
    4 long red chilies 
    6 Table spoons fresh grated coconut 
    � teaspoon turmeric 
    1-1/4 table spoon Coriander seeds 
    � teaspoon Jeera 
    3 pepper corns 
    � teaspoon raw rice 
    1 medium onion 
    1 small clove garlic 
    �" ginger 
    Small ball of tamarind 
    4 table spoons coconut milk powder mixed in little warm water 
    1 - 2 table spoons Vinegar 
    Salt to Taste 
    4 Tablespoon Sun Flower Oil for seasoning

    Cut-ups: 1 medium size onion
    1 medium size tomato
    1/4" ginger
    4 cloves garlic
    3 green chilies
    1 to 2 tbs. vinegar

    1 medium size onion


    Clean the fish & cut in to pieces & keep aside. � Grind ingredients No. 1-13 to a fine paste & keep aside. � Clean mixer / grinder with little water & keep aside. � Cut onion into thick slices. Slit green chilies lengthwise, cut ginger into small pieces cut each garlic flake into 3 pieces, peal tomato skin by heating tomato on fire & cut into pieces. � Cut the onion for seasoning in to thin slices. Heat oil in a vessel, fry onion till brown. � Put the masala water, which is kept aside & cut-ups except onion, boil till green chilly changes colour. � Add fish, ground masala and the onion which is cut into thick slices. Add required quantity of water, vinegar and salt. � When the curry starts boiling add coconut milk and put off the fire. � Serve hot with Boiled Rice

    18 ] Manglorean Fish Curry.


    Method :
    Cut and clean the 4 medium sized fish. Mix it with salt (2 tblsp) and keep aside until it's ready to go into the curry. Fry the red chillies in a little oil (1 tsp) and keep aside In the same pan (dont add any more oil),
    roast the coriander, pepper corns, methi and keep aside.
    Put the fried chilli, roasted pepper, methi, coriander, jeera, garlic, coconut,tamarind and the turmeric powder into a mixie and grind till a fine paste (if you have a grinding stone then there's nothing like it).
    You might have to add a little water (but not too much) to get the mixie going - 1/2 a cup should be enough.
    Take a large enough vessel - put in the fine ground paste also clean the mixie/stone in some water and pour all that into the vessel. Use around 2-3 cups of water to clean the mixie. Turn on the gas, then add the chopped onions, green chillies, grated ginger.
    Rinse the fish in water to get the salt off and add that too. Add some salt (according to taste) and let the curry cook. Keep it covered and stir occasionally. Cook on a low-medium flame, once it comes to a boil.
    It should take around 20-30 minutes of cooking - you will know its done when the fish and onions are cooked. Finally you can squeeze the juice of a lime all over the curry.
    Serve with boiled rice. 

    19 ] Pomfrets in Green Nest.

    Ingredients :

    1 Kg. Fresh White Water Pomfrets (Cleant, cut & washed)
    1 big onion sliced finely
    2 Tblsp Coconut oil for tempering
    Salt to taste

    For Wet Ground Masala: (to be ground very fine with as much less water possible):

    11/4 cup grated coconut
    1/2 Onion chopped
    3/4 Tsp Mustard Seeds
    3/4 Tsp Cummin Seeds
    1/2 Tsp Turmeric Powder
    9 - 10 Fresh Green Chillies (as per desired)
    6 Pepper Corns
    8 Garlic Cloves
    Lemon sized ball of Tamarind
    2 Handful Bunches of Fresh Coriander Leaves

    1. Heat Oil. Add chopped onion and fry until golden brown.

    2. Add masala and fry till the oil leaves the sides of the pan.

    3. Add around 21/2 cups of water, add salt as per taste, cover allow the curry to boil.

    4. After one boil, uncover and add fish pieces and adjust the vessel so that the masala covers the fish evenly.

    5. Let the curry boil for next 10 - 15 minutes.

    6. Serve very hot with steamed rice and pickle.

    P.S. Bombay ducks can be also prepared in a similar way.

    This is Pomfret Curry with Coriander and spices. Pomfrets never tasted so delicious in any other gravy than the green coriander gravy.

      20 ] Fried Fish in Coconut Milk Gravy

      Ingredients   Method 1 Kg. Surmai Fish (White) Cleant, Sliced & Washed
      1 Medium sized Onion, Sliced
      5 Slit Green Chillies
      1 Inch Ginger chopped
      3 Tblsp of Vegetable Oil or Coconut Oil for tempering
      Oil for frying fish
      Salt to taste
      A few Coriander leaves to garnish

      For Coconut Milk:

      4 Cups of Grated Fresh Coconut

      1. Grind the coconut in 2 cups of warm water.
      2. Strain in muslin cloth and extract 11/2 cups of Thick Coconut milk.
      3. Take the remains of the coconut and add 4 cups of warm water and grind once again.
      4. Strain in muslin cloth to extract 3 cups of thin coconut milk.
      5. Set aside thick and thin coconut milk separately.

      For Wet Ground Masala :
      (To be ground with 1 cup or a little more of Thin Coconut Milk and to be fine ground)

      1/4 cup grated coconut
      1/2 Onion chopped
      3/4 Tsp Mustard Seeds
      3/4 Tsp Cummin Seeds
      1/2 Tsp Turmeric Powder
      8 Madras Red Chillies
      8 Kashmir Red Chillies
      6 Pepper Corns
      8 Garlic Cloves
      Lemon sized ball of Tamarind
      1 Tblsp Coriander Seeds

      Method :

      Grind the coconut in 2 cups of warm water.
      Strain in muslin cloth and extract 11/2 cups of Thick Coconut milk.
      Take the remains of the coconut and add 4 cups of warm water and grind once again.
      Strain in muslin cloth to extract 3 cups of thin coconut milk.
      Set aside thick and thin coconut milk separately.
      Apply a little salt to the fish and shallow fry the fish as usual. Drain and set aside
      Heat oil and add onion, ginger, chiilies and fry till the onion is translucent.
      Add the ground masala paste and fry for approx 3 - 4 minutes.
      Add the remaining thin coconut milk. Add a little salt.
      Bring this mixture to 1 - 2 boils.
      Add the fried fish pieces and shake the vessel so as the gravy should cover each and every piece.
      Let it boil once again. Lower the gas to minimum.
      Check Salt and add the thick coconut milk and let it simmer for around 5 - 10 minutes.
      Garnish with coriander leaves and serve hot with hot steaming rice or steamed rice.
      P.S. Rauns fish Curry or Rauns Fish Head curry just tastes great with this curry method.

      21 ] Ambot Tik


      1/2 Kg fish - shark or catfish
      1 onion chopped fine
      12 dried red chillies
      1/4 tsp cummin seeds
      4 black pepper corns
      5-6 cloves garlic
      1/2" ginger
      1/2 tsp turmeric powder
      half cup of water in which tamarind has been dissolved
      3 tbsp oil


      1. Cut the fish into medium pieces, rub in salt and set aside.
      2. Grind all the other ingredients except the onion into a paste (masala) with a little water.
      3. Fry the onion until brown.
      4. Add the masala and fry for a minute.
      5. Add 1 cup of water.
      6. Bring to boil then add fish.
      7. Cook on low heat until tender.
      8. Add a little salt and vinegar to taste.
      9. Serve with plain boiled rice.


      22 ] Spicy Sardines:

      300 grams headless sardines, insides cleaned well
      1 teaspoon(s) coriander powder
      � teaspoon(s) turmeric powder
      1 tablespoon(s) red chilli powder
      � teaspoon(s) asafoetida powder
      1 tablespoon(s) tamarind paste
      � cup(s) water
      2 tablespoon(s) coconut oil
      salt to taste

      Wash the sardines well. Rub a litte salt and some turmeric powder on them. Keep aside for about 5 minutes.
      Heat the oil in a heavy-bottomed pan till hot and put off the flame. Put in the dry spice powders and stir well. Return to a medium-low flame. Put in the tamarind paste, water and salt. Mix well. Add the sardines. Cover and cook on low for about 20 minutes or till the sardines are cooked and coated with the gravy.

      Coconut oil imparts an exotic aroma to this recipe and is a must traditionally. However, any other cooking oil can be used too.
      This curry is supposed to be spicy and tangy. However the amount of chilli powder and tamarind can be reduced or increased as desired.
      Canned sardines could also be used instead of fresh ones.

      23 ] Spicy Baby Crabs


      8 baby crabs washed and cleaned
      1 teaspoon(s) mustard seeds
      4 green chillies finely chopped
      1 large onion(s) chopped
      2 teaspoon(s) ginger-garlic paste
      8 curry leaves
      2 tomato(es) chopped
      1 teaspoon(s) red chilli powder
      � teaspoon(s) turmeric powder
      1 teaspoon(s) tamarind paste
      2 tablespoon(s) oil
      salt to taste
      finely chopped coriander leaves to garnish

      Wash the crabs thoroughly and cut each into two pieces.
      Heat the oil in a pan and crackle the mustard seeds. Add the green chillies, curry leaves, onions and saute till the onions are transparent. Add the ginger-garlic paste and saute for about 3 minutes or till the onions are light brown.
      Add the chopped tomatoes, red chilli powder and turmeric powder. Stir well and fry till the oil separates. Add the baby crabs, tamarind paste and salt. Add a little water if required and mix well. Cover and cook on low heat for about 10 minutes.
      Garnish with finely chopped coriander leaves.

      Big crabs can be used in this recipe. However, they need to be cooked in some water first. Also, their big claws have to be detached and cracked before cooking.
      Any souring agent can be used in place of tamarind paste.

      24 ] Mangalorean Lady Fish Curry (Nogli / Kane )


      500 gram(s) lady fish cleaned and cut into two pieces each
      1 onion(s) finely chopped
      2 tablespoon(s) coconut oil
      salt to taste

      Grind to a fine paste:

      1 medium coconut grated
      8 dry red chillies roasted in coconut oil
      1 tablespoon(s) tamarind paste
      water as required

      Combine the ground paste, lady fish pieces and salt in a heavy-bottomed pan. Add water (to make a gravy of a thinner consistency if desired) and mix gently. Bring to a boil on medium heat. Cover and cook on low heat for about 10 minutes or till the fish is cooked and the gravy is thick. Do not overcook the lady fish because the pieces may disintegrate.
      Heat the oil in a pan till hot. Add the chopped onions and saute on medium-low heat till it is medium browned. Do not allow it to brown too much. Pour the onions on the curry (do not mix). Cover tightly. While serving, swirl the vessel gently so as to mix the onions in the gravy.

      Traditionally, coconut oil is a must. However, it can be substituted with any other cooking oil.
      When cooking fish, it is always a good idea to swirl the vessel carefully and slowly so as to mix the fish with the gravy once it is cooked. Mixing can be done gently with a spatula, although sometimes cooked fish tends to disintegrate.
      There is an abundance of coconuts on the Mangalore coast, so naturally the Mangaloreans are liberal in using coconuts and simply love their gravies to be thick and spicy. Therefore, thicker the gravy, more delicious it is!

      25 ] Tandoori Pomfret


      Grind the following to a fine paste:


      1. Clean and scale the fish. Wash it well.
      2. Wipe and dry the fish. Make four slits on either side of the fish with a sharp knife.
      3. Apply the ground paste all over including the inside of the stomach.
      4. Marinate this mixture for 8 hours.
      5. Pierce the fish length wise with a skewer and cook in a tandoor or on a charcoal barbecue. However if these methods of cooking are not available then cook under a grill or bake in the oven.
      6. Turn the fish every 10 minutes and cook until light brown. Heat the oil and brush on the fish with a pastry brush while cooking.
      7. When the fish is almost cooked sprinkle with garam masala and cook till it turns golden brown. Serve with slices of lemon, naan and mint chutney.

      26 ] Keema



      1. Fry the minced meat in vegetable oil until it is cooked through. Keep aside.
      2. Chop the onions fine and add it to the mince together with cabbage, chopped carrots, celery stalks and leaves, grated ginger, garlic, turmeric powder, and a few green chilies.
      3. Mix thoroughly and cook, uncovered, in a preheated oven on gas mark 4 for 45 minutes. Remove from the oven.
      4. Garnish with chopped coriander leaves and serve hot with relishes.

      27 ] Noodles and Beef in Sour Cream

      1 cup chopped onion
      2 tbsp fat
      1 lb ground beef
      3 cup noodles
      3 cup tomato juice
      2 tsp salt
      1 tsp celery salt
      1 dash pepper
      2 tsp Worcestershire sauce
      1 cup sour cream

      Cook onion in hot fat until tender but not brown. Add meat; brown lightly.
      Place noodles in layer over meat. Combine remaining ingredients except sour cream; pour over noodles to moisten all. Bring to boiling; cover, and simmer over low heat 30 minutes, or until noodles are tender.
      Stir in sour cream, heat just to boiling. Season to taste. Garnish with onion rings, if desired.

      28 ] Beef Sukka


      1 Kg beef cut into small pieces
      5 cloves 3 sticks cinnamon
      1 big onion slices
      2 tomatoes slices
      1 piece ginger chopped
      4 garlic flakes chopped
      5 green chillies slites
      1 tbsp vinegar
      2 tbsp oil
      1 cup fresh coconut
      Salt to taste

      For Masala:
      5 cloves 2 sticks cinnamon
      8 pepper corns
      1 tsp cummin seeds
      1 tsp mustard seeds
      1 tbsp coriander seeds
      5 kashmiri red chillies
      � tsp termeric powder
      A small ball of tamarind
      1 onion slices
      3 garlic flakes
      1 tbsp oil

      Method: In a cooker heat oil add whole garam masala, then add onions fry till transperent, add chopped ginger ,garlic, green chillies and tomatoes. Fry for 3minutes, then add beef and fry for 2 minutes. Pressure cook the beef without adding water. Roast the masala with oil, grind it with little water. For the boiled beef, add grind masala. Cook for 5 minutes, then add vinegar, salt and fresh coconut. Cook till the water evaporates.

      29 ] Grilled Beef Steak

      1 lb flank steak
      1 tsp ground cumin
      14,5 oz can
      15,25 oz can
      1/2 cup thick and chunky salsa
      1/2 cup diced green bell pepper
      1/2 cup sliced green onions
      1 diced tomatoes with garlic and 1 onion
      1 golden sweet whole kernal
      1 corn drained

      Rub cumin over meat. Season with salt and pepper, if desired. Grill or broil meat to desired doneness.
      Combine tomatoes, corn, salsa, green pepper and onion. Thinly slice meat and serve over vegetables. Serve with lime wedges and cilantro, if desired.

      30 ] Beef Roast.


      A chunk of Boneless Beef - 2 Kgs.
      Crushed Garlic - 6-7 flakes
      Crushed Ginger - 2"
      Marinading sauce - 2 tea spoons (optional)
      Maggi cubes - 2 Grind to powder:
      2" piece cinnamon stick
      6 cloves
      8 pepper corns
      6-7 rosemary (optional)
      2 Madras chilies
      For frying Oil or Ghee - 5-6 table spoons
      1 Big sliced onion
      2 tomatoes sliced (always peel and deseed the tomatoes)
      4 Kashmiri chilies

      Fried potato fingers
      Lettuce leaves - 6
      1 Big lemon - cut into round slices
      2 Big onions - cut into round slices
      3-4 coriander stalks


      Clean and wash the beef chunk. Pierce it with a table fork gently all over. Drain all the water. Mix the ground spice powder with the marinading sauce, maggi cubes, crushed ginger and garlic. Rub this paste now on the beef chunk thoroughly and keep it overnight. Pressure cook the marinaded whole beef chunk without water on a very slow fire for 15 minutes. It will leave out water. Close the fire and let it cool. When it is cold remove the whole piece and slice it according to your choice. Slicing should be done neatly. Take ghee/oil in a non-stick or any vessel compatible to you. Now put the Kashmiri chilies and let it change the color then put onions and fry them till they are brown. Now put tomatoes fry for five minutes. Arrange the sliced beef pieces in the same vessel and pour the water from the pressure cooker, cover the vessel with a lid and let it cook on a very very slow fire. Make sure it does not get burnt. Take an oval (optional) shape tray. Arrange the base with lettuce leaves. Organize all the beef roast pieces neatly on the leaves, decorate them with onion rings, lemon slices, potato fingers and coriander leaves and serve it hot.

      Note: You can even fry these beef slices coating them with egg and breadcrumbs.

      31 ] Egg Kababs


      Grate the hard boiled eggs finely. Combine with all other ingredients except oil. Mix well and Knead into smooth dough. divide mixture into 10-12 equal portions. Shape each portion into medallions(flat round cutlets) and keep aside. Heat Oil in kadai/pan and fry kababs, few at a time untill crisp and golden brown. Serve hot, garnished by onion rings and accompanied by mint

    1. [ Soup ]

      1 ] Chicken Noodle Soup

      Original recipe yield: 2 servings.

      4 ounces dry Chinese noodles
      1 (14.5 ounce) can chicken broth
      6 shiitake mushrooms, sliced
      2 green onions, chopped
      1 skinless, boneless chicken breast half
      2 eggs

      Bring a large pot of water to a boil. Stir noodles into boiling water and cook until al dente, 8 to 10 minutes. (For a chewier texture, shock the noodles by pouring 1 cup cold water into the pot when it starts to foam, then letting it come to a boil again to finish cooking.) Drain and divide into two serving bowls.
      Meanwhile, bring chicken broth to boil in a medium saucepan with mushrooms and green onions. Cut chicken into bite-sized pieces and stir into boiling broth. When broth returns to a boil, crack eggs into broth. Continue to cook until chicken is no longer pink and eggs are cooked, about 10 minutes. Pour the chicken soup over the noodles in the bowls and serve immediately.

      2 ] Mushroom Soup

      4 cups fat-free, reduced-sodium chicken broth
      3 tablespoons reduced-sodium soy sauce
      2 teaspoons grated fresh ginger
      3 garlic cloves, crushed
      3 cups assorted mushrooms, sliced (I like white buttons, oyster, shiitake, portobello and crimini; if using shiitake, discard stems)
      3 cups white cabbage, cut in wedges
      1 cup thinly sliced carrots
      2 cups chicken breast, shredded
      2 cups fresh udon noodles (or substitute cooked linguine)
      1 cup thinly sliced green onions, with some of the green tops
      2 cups shredded raw spinach or whole baby spinach leaves
      Freshly ground black pepper to taste
      1 tablespoon mirin (sweetened rice wine) (optional)

      In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken. Cover. Bring to a boil; simmer until mushrooms are soft, about 5 minutes. Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes. Season.

      3 ] Noodle Soup III

      12 shallots, thinly sliced
      1/4 cup vegetable oil
      6 ounces egg noodles
      1 cup bean sprouts
      3 quarts chicken broth
      3 cups shredded, cooked chicken breast meat
      1/2 cup chopped green onion
      salt and pepper to taste

      In a small skillet over medium heat, cook shallots in oil until brown and fragrant. Remove from heat and set aside.
      Bring a large pot of water to a boil. Cook noodles in boiling water until just tender, 8 to 10 minutes; drain and rinse under cold water. Set aside.
      Bring a small pot of water to a boil; have ready a bowl of ice water. Blanch bean sprouts by plunging them into boiling water for 1 minute, then into cold water. Drain and set aside.
      In a large saucepan over medium heat, bring chicken broth to a simmer.
      Divide noodles evenly between 6 bowls. Top with bean sprouts and shredded chicken. Pour the heated broth into the bowls. Drizzle with the shallot mixture and garnish with the green onion. Season with salt and pepper. Serve at once.

      4 ] Chinese Chicken Soup

      2 tablespoons sesame oil
      1/2 teaspoon ground turmeric
      2 teaspoons chopped fresh ginger root
      2 tablespoons chile paste
      1 pound chopped cooked chicken breast
      1 quart chicken broth
      2 teaspoons sugar
      1/4 cup soy sauce
      1 cup chopped celery
      1 (3 ounce) package ramen noodles
      1 cup shredded lettuce
      1/2 cup chopped green onion

      In a large pot, heat oil over medium heat. Cook turmeric, ginger and chile paste in oil until fragrant, 1 to 2 minutes. Stir in chicken, broth, sugar, soy sauce and celery. Bring to a boil, then introduce noodles and cook 3 minutes. Stir in lettuce and remove from heat. Serve garnished with green onions.

      5 ] Spicy Hot And Sour Soup

      5 dried wood ear mushrooms
      4 dried shiitake mushrooms
      8 dried tiger lily buds
      4 cups chicken stock
      1/3 cup diced bamboo shoots
      1/3 cup lean ground pork
      1 teaspoon soy sauce
      1/2 teaspoon white sugar
      1 teaspoon salt
      1/2 teaspoon ground white pepper
      2 tablespoons red wine vinegar
      2 tablespoons cornstarch
      3 tablespoons water
      1/2 (16 ounce) package firm tofu, cubed
      1 egg, lightly beaten
      1 teaspoon sesame oil
      2 tablespoons thinly sliced green onion

      Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems.
      Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
      Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
      Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.

      6 ] Hot and Sour Chicken Soup

      3 cups chicken broth
      1/2 cup water
      2 cups sliced fresh mushrooms
      1/2 cup sliced bamboo shoots, drained
      3 slices fresh ginger root
      2 cloves garlic, crushed
      2 teaspoons soy sauce
      1/4 teaspoon red pepper flakes
      1 pound skinless, boneless chicken breast halves - cut into thin strips
      1 tablespoon sesame oil
      2 green onions, chopped
      1/4 cup chopped fresh cilantro (optional)
      3 tablespoons red wine vinegar
      2 tablespoons cornstarch
      1 egg, beaten

      In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
      Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
      Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.

      7 ] Hot 'n' Sour Soup

      8 cups chicken broth
      5 slices fresh ginger root
      1 teaspoon whole black peppercorns
      6 fresh green onions, chopped
      1 red bell pepper, diced
      1 cup fresh sliced mushrooms
      1/2 cup bamboo shoots
      1/2 cup rice vinegar
      2 teaspoons chili powder
      2 teaspoons sesame oil

      In a large cooking pot, add chicken broth, ginger root, and peppercorns, and bring to boil. Reduce heat to low and simmer uncovered for 20 minutes.
      Strain broth, discard ginger root and peppercorns. Return strained broth to pot. Add green onions, red pepper, mushrooms, bamboo shoots, rice wine vinegar, chili powder, and sesame oil. Simmer for 10 minutes or until vegetables are just tender. Serve in soup bowls over cooked white or brown rice.

      8 ] Spicy Chicken Curry Soup

      1 tablespoon peanut oil
      1 clove garlic, minced
      1/2 carrot, peeled and diced
      1 (14 ounce) can coconut milk
      1 tablespoon green curry paste
      2 skinless, boneless chicken breast halves - cubed
      2 cups chicken stock
      1 lime, juiced
      1/4 cup chopped green onions

      Heat the oil in a medium pot over medium heat. Stir in the garlic and carrot, and cook 5 minutes. Mix in 1/4 the coconut milk. Stirring constantly, bring to a boil. Mix in curry paste. Place the chicken in the pot, and toss to coat.
      Reduce heat to low, and pour in the chicken stock. Cook until heated through. Stir in remaining coconut milk, lime juice, and green onions. Continue to cook and stir at least 10 minutes before serving.

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