Egg Onion Masala

Ingredients:

~ Egg (boiled) - 5.

~ Ghee - 3 tbsp.

~ Onion chopped - 4.

~ Onion (sliced & fried) - 1.

~ Tomato sliced - 2.

~ Green Chilli (slit) - 2.

~ Ginger chopped - 1" piece.

~ Garlic crushed - 4 pods.

~ Coriander powder - 1 tsp.

~ Garam Masala powder - 1 tsp.

~ Cloves - 6.

~ Cardamom - 5.

~ Pepper - 10.

~ Cinnamon stick - 3 pieces.

~ Red Chilli powder - 1 tsp.

~ Turmeric powder - 1 tsp.

~ Yogurt - 3 tbsp.

~ Coriander leaves - for garnish.

~ Salt - as per taste.

Method:

~ Heat Ghee in a deep Pan and add Cloves, Cardamom, Pepper, Cinnamon sticks, stir
   well and fry for sometime. 

~ Add Eggs, chopped Onions, Garlic, Ginger, Turmeric powder, Red Chilli powder,
   Coriander powder and cook for 5 - 7 minutes.

~ Now add Yogurt, stir and cook for 5 minutes.

~ Add sufficient water and cook for 3 minutes.

~ Garnish by sprinkling Garam Masala powder, Fried Onions, arrange Tomatoes, Green
   Chilli & Coriander leaves around the dish.

~ Serve hot with Rice or Roti. 

Prawns Roll

Ingredients:

~ Prawns (Medium sized, skin removed, but the tail skin kept)  - 10.

~ Fish Fillet (cut in stripes - around 2" wide & 6" in length) - 10.

~ Onion chopped - 1.

~ Green Chilli chopped - 8.

~ Ginger chopped - 3" piece.

~ Ginger Garlic paste - 2 tsp.

~ Coriander powder - 1 tsp.
~ Red Chilli Flakes (Optional) - 1 tsp.

~ Schezwan sauce - 2 tbsp.

~ Garam Masala powder - 2 tsp.

~ Cumin (Jeera) powder- 1/2 tsp.

~ Cumin (Jeera) seeds - 1 tsp

~ Turmeric powder - 1 tsp.

~ Vinegar - 1 tsp.

~ Salt - as per taste.

~ Foil paper (to wrap the Prawns Rolls).

Method:

~ Marinate the Prawns with Vinegar, Turmeric powder, Salt, Cumin (Jeera) powder,

   Schezwan sauce, Garam Masala powder,
   Coriander powder & Ginger Garlic paste.
~ Keep the marinated Pawns in Refrigerator for
   2 hours.

~ Coarsely grind Onion, Green chilli, Salt &
   Cumin (Jeera) seeds.

~ Apply this ground mixture on the Fish fillet on
   top (one side).
~ Sprinkle little Red Chilli flakes, if you require it
   to be more spicy.
~ Keep the marinated Fish fillets in Refrigerator
   for 2 hrs.

~ Keep each of the marinated Prawns on the 
   marinated Fish fillet stripes and gently roll it
   around the Prawns.

~ Wrap these rolls with the Foil paper like toffies
   and steam the same for 15 minutes in an
   vessel (Thondor).
~ Serve hot. 

Stuffed Mushroom (with Prawns)

Ingredients:

~ Mushroom (Medium sized)  - 20.

~ Prawns (medium sized - cut in small pieces) - 10.

~ Onion chopped - 1.

~ Green Chilli chopped - 2.

~ Ginger Garlic Paste - 1 tsp.

~ Coriander powder - 1 tsp.

~ Mustard seeds - 1/2 tsp.

~ Garam Masala powder - 1 tsp.

~ Red Chilli powder - 1 tsp.

~ Cumin (Jeera) powder- 1/2 tsp.

~ Turmeric powder - 1 tsp.

~ Corn flour - 1 tsp.

~ Vinegar - 1 tsp.

~ Oil - 1 tbsp.

~ Butter - 2 tbsp. 

~ Cheese grated - sufficient enough for topping.

~ Salt - as per taste.

~ Coriander Leaves chopped - for garnish.

Method:

~ Remove the stem & carefully scoop the Mushrooms to make as cups to hold suficient
   stuffings.

~ Boil the scooped Mushrooms adding little salt.

~ Drain the boiled Mushroom cups and keep aside to dry.

~ Chop the stem & the scooped pieces of Mushroom.

~ Heat Oil in a Pan, add Turmeric powder, Mustard seeds, Cumin (Jeera) powder,
   Onion, Ginger Garlic paste & saute till Onions turn golden brown.

~ Add Coriander powder, Garam Masala powder, Red Chilli powder, stir well and
   cook for 2 minutes.

~ Now add chopped mushroom stem, Prawns and cook for 5 minutes with sufficient
   water.

~ Add Corn flour, Salt and stir well. Cook
   until all the water evaporates and the
   Prawns mixture is dry.

~ Garnish with Chopped Coriander leaves
   & allow the Prawns mixture to cool.

~ Now fill the Mushroom cups with Prawns
   mixture (ensure to place atleast 3 pieces
   of Prawns in each cup). Top the filling with
   grated Cheese.

~ Heat Butter in another Pan, place the Stuffed Mushroom cups (upside down first) and

   fry for 2 minutes.

~ Gently turn over the Mushroom cups and fry for another 2 minutes.

~ Serve hot.

Beef Steak

Ingredients:

~ Beef (sliced) - 1 Kg.

~ Ginger Garlic paste - 2 tsp.

~ Olive Oil - 3 tsp.

~ Turmeric Powder - 1/2 tsp.

~ Bafat powder - 2 tbsp.

~ BBQ sauce - 2 tsp.

~ Schezwan sauce - 2 tbsp.

~ Pepper Powder - 3 tsp.

~ Vinegar - 2 tsp.

~ Coriander Powder - 2 tsp.

~ Cumin (Jeera) Powder - 1/2 tsp.

~ Salt - as per taste.

~ Onions sliced - 1 (for garnish).

~ Coriander Leaves chopped - for garnish.

Method:

~ Marinate the Beef slices with Vinegar, Ginger Garlic paste, Turmeric powder, Bafat
   powder, Pepper powder, Coriander powder, Cumin powder, Schezwan sauce,

   BBQ sauce, Olive oil and Salt (as per taste).
~ Keep for marination for 2 hrs.

~ Heat the Grill Pan and when hot, place the marinated Beef slices and grill them on

   both sides for around 15 minutes each (or until the meat is cooked).
~ Garnish with Coriander leaves, Onions and serve hot. 

Fish Grill

Ingredients:

~ Fish (Black Pomfret Large sized)  - 1.

~ Onion sliced - 2.

~ Ginger chopped - 2" piece.

~ Garlic chopped - 4 pods.
~ Green Chilli (finely chopped) - 3.

~ Coriander powder - 2 tsp.

~ Schezwan sauce - 2 tbsp.

~ Fish Masala - 2 tsp.

~ Cumin (Jeera) seeds - 1/2 tsp.

~ Turmeric powder - 1 tsp.

~ Fish sauce - 1 tsp.

~ Vinegar - 3 tsp.

~ Olive oil -2 tsp.

~ Salt - as per taste.

Method:

~ Clean the Fish. Slit it just above and below the bone.

~ In  a bowl, mix Vinegar, Turmeric powder,
   Onion, Ginger, Garlic, Green Chilli, Cumin
   Powder & Salt.

~ Stuff this within the Fish and keep aside.

~ For Marination, mix Schezwan sauce, Fish
   sauce, Coriander powder, Fish Masala powder
   and salt.

~ Apply the marination mixture on to Fish on
   both sides & keep in Refrigerator for 2 hours. 

~ Heat the Grill Pan and when hot, place the marinated Fish. Sprinkle little Olive oil and
   grill for 7 - 8 minutes.

~ Now turn the Fish, Sprinkle little Olive oil and grill for another 7 - 8 minutes.  

~ Serve hot.

You can also try this recipe with other fishes too.

Stuffed Chilli

Ingredients:

~ Green Chilli (Large sized)  - 4.

~ Beef / Mutton Kheema - 250 Gms.

~ Onion chopped - 1.

~ Ginger Garlic Paste - 2 tsp.

~ Coriander powder - 1 tbsp.

~ Bafat powder - 1 tbsp.

~ Garam Masala powder - 1 tsp.

~ Cumin (Jeera) powder - 1/2 tsp.

~ Turmeric powder - 1 tsp.

~ Corn flour - 2 tbsp.

~ Oil - 1 tbsp.

~ Salt - as per taste.

~ Coriander Leaves chopped - for garnish.

Method:

~ Slit the Green Chillies on one side lengthwise,
   remove the seeds.

~ Apply Salt to the slit Green chillies inside &
   Outside. Keep aside for 20 minutes.

~ Heat Oil in a Pan, add Turmeric powder,
   Cumin (Jeera) powder, Onion, Ginger Garlic
   paste & saute till Onions turn golden brown.

~ Add Coriander powder, Garam Masala
   powder, Bafat powder, stir well and cook for
   3 minutes.

~ Now add Beef / Mutton Kheema and cook for 10 minutes. Add sufficient water.

~ Add Corn flour, Salt and stir well. Cook until
   all the water evaporates and the Kheema is dry.

~ Garnish with Chopped Coriander leaves &
   allow the Kheema to cool.

~ Now remove the excess Salt from the Green
   Chillies. Fill the Chiilies with Kheema.

~ Heat Oil in another Pan, place the Stuffed
   Chillies and fry for 3 minutes.

~ Turn over the Chillies and fry for 3 minutes.

~ Serve hot.

Dal Chicken

Ingredients:

~ Chicken (cut in medium size peices) - 1 Kg.

~ Toor Dal - 3 tbsp.

~ Moong Dal (split with skin) - 2 tbsp.

~ Masoor Dal - 1 tbsp.

~ Onion sliced - 2.

~ Tomato sliced - 1.

~ Green Chilli (slit) - 3.

~ Ginger chopped - 2" piece.

~ Garlic chopped - 5 pods.

~ Pepper - 1 tsp.

~ Coriander powder - 1 tbsp.

~ Chicken Masala powder - 2 tbsp.

~ Maggie chicken cube - 1.

~ Cumin (Jeera) seeds - 1/2 tsp.

~ Mustard seeds - 1 tsp.

~ Turmeric powder - 1 tsp.

~ Ghee - 4 tbsp.

~ Curry leaves - 7.

~ Pinch of Asafoetida (Hing).

~ Salt - as per taste.

~ Coriander Leaves chopped - for garnish.

Method:

~ Soak Toor Dal, Masoor dal & Moong dal in water for 15 minutes.

~ Add Toor dal, Masoor dal, Moong dal & 2 cups water in a Pressure Cooker.

   To this add half of the onion sliced, Green chillies, Turmeric, Asafoetida (Hing),

   Half of Ginger & Garlic chopped . Pressure cook for 10 minutes (2 whistles).
~ Heat Ghee in a deep Pan, add remaining Onion slices and fry till slightly golden brown.

~ Add remaining Ginger & Garlic, Cumin (Jeera) seeds, Pepper and stir for 2 minutes.

~ Now add Tomatoes and cook for 3 minutes.

~ Add Coriander powder, Maggie cube, Chicken Masala powder, stir and cook for
   2 minutes.

~ Now pour the cooked dal to this, add Salt and bring to boil.

~ Add Chicken and cook till the chicken becomes tender, stirring frequently. Add water
   if necessary.

~ For Seasoning / Tadka / Tempering:
   Heat little Ghee in a small Pan, sputter Mustard seeds, add Curry leaves and fry for
   sometime. Pour this over the Dal Chicken.

~ Garnish with Coriander leaves and serve with Rice or Roti.

Steamed Pomfret

Ingredients:

~ Pomfret fish (medium size) - 2.

~ Green Chilli (finely chopped ) - 7.

~ Ginger chopped - 2" piece.

~ Cumin (Jeera) seeds - 1/2 tsp.

~ Salt - as per taste.

~ Banana Leaves - to wrap the fish.

~ Coriander Leaves - for garnish.

Method:

~ Clean the Fish. Slit it so that the chilli paste can be applied within. Also put cuts on both the sides. 
~ Grind Green Chillies, Ginger, Cumin seeds & Salt, to make a coarse mixture.

~ Now apply this coarse mixture within the slit of the fish and on both the sides.

~ Wrap the Fish with Banana leaf and steam it for 10 minutes in an vessel (Thondor).
~ Garnish with Coriander leaves and serve hot.

Mutton Gosht

Ingredients:

~ Mutton - 1 Kg.

~ Onion sliced - 3.

~ Tomato sliced - 2.

~ Green Chilli (slit) - 2.

~ Ginger chopped - 1" piece.

~ Garlic chopped - 5.

~ Mustard seeds - 1 tsp.

~ Ghee - 3 tbsp.

~ Turmeric powder - 1/2 tsp.

~ Curry leaves - 7.

~ Bay Leaves - 3.

~ Red Chilli powder - 2 tbsp.

~ Cloves - 4.

~ Cinnamon stick - 1"

~ Pepper - 1 tsp.

~ Pepper powder - 2 tbsp

~ Coriander Powder - 2 tbsp.

~ Cumin (Jeera) seeds - 1 tsp.

~ Salt - as per taste.

~ Coriander Leaves chopped - for garnish.

Method:

~ Heat Ghee in a Pressure Cooker, add Onions and fry till golden brown.
~ Add Tomatoes and saute for 5 minutes.

~ Add Ginger, Garlic, Green chillies and fry for 2 minutes.

~ Add Mutton pieces and mix well. Fry for 5 to 7 minutes.
~ Now add Red chilli powder, Turmeric powder, Coriander powder, Pepper pods,
   Pepper powder, Salt and 1 cup water. Stir well, close the lid of the Cooker, cook
   for 20 minutes and keep aside.

~ Heat the remaining Ghee in a Pan. Add Cloves, Mustard seeds, Cinnamon stick,
   Bay leaves, Curry leaves, Cumin seeds and fry till the seeds sputter.

~ Now pour this to the cooked Mutton Gravy. Boil the Mutton Gravy for few minutes.

~ Garnish with Coriander leaves and serve hot with Rice, Chapathi, Roti or Bread.

Chicken Liver Pepper Fry

Ingredients:

~ Chicken Liver - 500 gms.

~ Onion chopped - 2.

~ Tomato chopped - 1.

~ Green Chilli (slit) - 2.

~ Ginger chopped - 1" piece.

~ Garlic chopped - 4.

~ Ginger Garlic paste - 2 tsp.

~ Cooking Oil - 3 tsp.

~ Turmeric Powder - 1/2 tsp.

~ Curry leaves chopped - 3.

~ Garam Masala powder - 1 tsp.

~ Pepper Powder - 2 tbsp.

~ Vinegar - 2 tsp.

~ Coriander Powder - 2 tsp.

~ Cumin (Jeera) Powder - 1/2 tsp.

~ Salt - as per taste.

~ Coriander Leaves chopped - for garnish.

Method:

~ Marinate the Chicken Liver with Vinegar,
   Turmeric powder, Cumin Powder, Pepper
   powder, Garam Masala powder, Ginger
   Garlic paste & Salt.
~ Keep aside for half an hour.

~ Add 1 cup water to the marinated Chicken
   Liver and boil for 10 minutes.

~ Cut boiled chicken Liver in medium pieces.
~ Heat oil in a Pan, add Onion and saute.

~ Add Tomatoes and saute for about 3 minutes.

~ Now add remaining Pepper powder & Garam Masala powder, Coriander powder, salt
   and mix well.

~ Now add the cut marinated Chicken Liver pieces and fry for about 5 minutes, stirring
   frequently.

~ Add Coriander leaves & Curry leaves. cook for sometime.

~ Garnish with Coriander leaves, Green Chillies and Onion slices.