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Indian flat bread with potato

Arabic style Kabsa

Easy, tasty, Lazy rice recipe to try and prepare. The recipe calls for very less ingredients and very less preparation time. Like the name the flavour of the rice is garlic and goes well with any gravy especially Indo-Chinese recipes. Ingredients: Jeerakasala rice- 2 cups (serves 3) Butter/ ghee- 2 tablespoon Garlic- 1 bulb, minced carrot- small piece grated (optional) coriander leaves water-4 cups salt to taste Steps to follow: Heat a large pot over medium flame Put the butter in and add the minced garlic. Saute well Add the washed rice and fry for a minute. add the carrot, coriander, salt and water. Water should be double the amount of rice. Stir all the ingredients and close the lid of the pot on low heat Let sit until all the water has absorbed and the rice will be cooked. mix the rice and serve into bowl. Serve with your favorite Indo- Chinese or Chinese gravy. Enjoy.

A simply tasty and easy recipe to make and can be eaten with any kind of curry. Ingredients all purpose flour 2 cups sugar 1 tsp salt 1 tsp self rising instant yeast- 1 teaspoon lukewarm water 1 cup 2 teaspoon butter, 2 cloves of garlic and a handful of chopped coriander for brushing on the naan steps to follow add all first 4 ingredients in a large bowl and mix well add in the lukewarm water to the dry ingredients and mix well. knead to form a soft dough keep covered for 2 hours, or more in cold climates. once the dough has raised, make into small balls roll out using a rolling pin. apply water with hand to the undersurface of the rolled out dough and place the watered surface on the heated tawa. the dough rises to form small and big bubbles on the surface. once this happens flip the tawa and let the roti get heat directly from the stove. the surface of the bubbles will turn brown from the direct heat . flip the tawa again and apply the mixture of butter, garlic and coriander on the surface of the naan. take from the tawa and it is ready to be served.

Tindly also known as ivy gourd, or Kovakka in malayalam, is a tropical plant in the pumpkin family. Ivy gourd is an aggressive climbing vine that can spread quickly over trees, shrubs, fences and other supports. It is a good source of antioxidants. In addition, tindly contains compounds that may have anti-inflammatory effects. This Kerala style recipe is a very tasty dish and is served with rice and curry. It is easy to make, takes very less preparation time and is a very tasty dish. Mezhukkupuratti is the general term for a similar preparation of any vegetable without the use of coconut. When coconut is used in the preparation it is called thoran or upperi in some parts of Kerala

Poori or Puri is a popular deep fried, fluffy Indian bread made with Whole wheat flour and other ingredients. It is a very tasty recipe although not so healthy as it is fried in oil. But let me tell you, some of you may find this recipe better than chappathis. Going back to my college mess where they made Puris as breakfast and none of us enjoyed it, because it was rubbery and hard. Some restaurants and places like our college mess adds maida ( all purpose flour) for making puris, which makes it rubbery and hard. Even my husband never liked puris, but now my husband enjoys puri with the rest of our family. Let me tell you the easiest, simplest, tastiest method for preparing puri with very few ingredients. Ingredients: Whole wheat flour- 1 cup Semolina or rava- 2 spoons Salt to taste hot Water for mixing Oil for frying Steps to follow: Take the first three ingredients in a large bowl and mix them well Heat water and add the water into the mix in batches. If the water is more then, it will be difficult to form a dough and will be very sticky to the hand. Pour water in small batches to avoid this mistake Form into a dough and rest the dough for 10 minutes. This will help the semolina to absorb the water. Form the dough into into small balls and press it out using a pathiri press( or a chappathi press). I will include the link for the press at the bottom of this page. Apply a drop of oil to the press before pressing it out to avoid sticking. Heat oil for deep frying. Once the oil is hot enough place the puri gently and carefully into the oil. The puri fluffs up into a ball. Flip and cook on the other side for a minute. Remove from the oil and place on a kitchen towel to absorb any excess oil. The poori is ready to be served Tips: Adding semolina or rava to the mix helps in making the puri crispy and gives it stability. If made without the rava, the puri fluffs up in the oil but loses its shape once served and will not be crispy. Avoid adding all purpose flour as it can make the puri rubbery and hard. Use wheat flour and rava alone. Using a pathiri press for rolling out makes your job easier and reduces cooking time. From my experience I found out that when we use a rolling pin to flatten the puri, the excess powder in the Puri Makes the puri hard. Make sure to fry in deep oil and do not shallow fry. Also make sure to remove excess oil from the puri before serving. Use a kitchen towel or a kitchen tissue I am sure that you will enjoy this recipe as it is easy to make and very tasty. Puri can be eaten with vegetarian or nonvegetarian curries and it is one of the very popular breakfast recipes in India.

The chapati, also known as a roti, is the staple flat bread of Northern India and Pakistan. It can be made from many types of grain, but is most commonly made with finely-ground whole wheat flour. Roti is a type of tortilla-style flat bread, and sometimes includes all-purpose flour and whole wheat flour for a slightly lighter texture. Chapatis are type of Roti usually made with just whole wheat flour and are slightly more rustic. Both Roti and Chapatis are cooked without oil. but how do you make the best, soft, healthy and tasty chappathis. Let me tell you one of the easiest recipes to follow and make. ingredients whole wheat flour 1 cup salt to taste boiled water 1/2 cup steps to follow take the first 2 ingredients in a large bowl mix using a metallic spoon boil water. we need boiling water and not warm water. pour the water into the bowl and mix using the spoon. you can see the powder get incorporated into the water well enough and a dough is formed rest for 5 minutes to let cool the dough. once the hand can handle the heat mix using your hand and form into a soft dough . no need to add oil to the dough. if the dough feels sticky add a handful of flour and mix again. if the water feels less add a spoon of water and mix. the dough will not stick to the hands or the bowl if the consistency is right. make the dough into smaller balls. take each ball of dough and thinly roll it out using a rolling pin. add flour if needed to the surface and the rolling pin. take a pan and heat it up. once you can feel the heat just by placing above the pan, the pan is ready to use. place the rolled out dough on the pan and flip in 5 seconds. wait for small bubbles to form on the surface and flip again the chappathi fluffs up and it is ready to be removed from the pan and served. this recipe does not use oil and since made with whole wheat flour, it is one of the easiest and healthiest recipes to prepare. chappathis acan be eaten with butter and jam or with vegetarian or nonvegetarian dishes, both dry and gravy. tips: do not use oil for kneading the dough. if the dough feels sticky add a handful of flour if the dough lacks water add in small quantities and knead until soft try to roll out the dough thinly and evenly as possible. no need to apply oil to pan.

Ingredients Oil 2 tsp fennel seeds Cinnamon stick Cloves 3 Onion 2 sliced Salt to taste Ginger a small piece Garlic 4-5 cloves Green chilly 6-7 -increase or decrease to regulate your spice Coriander powder 1 tsp Turmeric powder- 1/4 tsp Black pepper powder- 1/2 tsp Mutton- 1/2 kg Grated Coconut- 1/4 Butter/ ghee Shallots 4 cut to small pieces Coriander leaves Steps to follow In a cooker, pour the oil Once oil is heated put in fennel seeds, cinnamon stick and cloves. Add the onion and salt. Sauté well Make a paste of the ginger, garlic and green chilly Add the paste and sauté Add coriander powder, turmeric powder and the black pepper powder Add mutton and mix well. Close the cooker and wait for 3-4 whistles. Meanwhile add coconut into a mixer grinder and make a smooth paste Once the mutton cooks and the pressure of the cooker is released, open the lid and pour in the coconut paste. Mix well and keep on low flame Heat a small kadai, and pour butter/ghee put in the shallots/ onion. Wait until it turns golden brown. Pour the tempering into the curry Add coriander leaves and remove the cooker from the flame. Your mutton Kurma is ready to be served

Eggplant, aubergine or brinjal is grown worldwide for its edible fruit. Most commonly purple, the spongy, absorbent fruit is used in several cuisines. Typically used as a vegetable in cooking. There are many varieties for the eggplant. Known as vazhuthananga in malayalam is cooked as a roast or mezhukkupuratti without coconut and is used as a side dish to rice and curry. One of the easiest and tastiest mezhukkupurattis to prepare and eat.

Upma, uppumavu, or uppittu is a dish originating from the Indian subcontinent, most common in Kerala, Andhra Pradesh, Tamil Nadu, Telangana, Karnataka, Maharashtrian, and Sri Lanka. It is made with semolina and is considered as one of the best breakfast recipes. It is served either with banana or can be eaten as it is. It is one of the easiest recipes to prepare and very tasty too.

Biryani is a mixed rice dish originating among the Muslims of South Asia. It is made with Indian spices, vegetables, rice, and usually some type of meat. The difference between beef and veal is that beef is from older cattle whereas veal is the meat of younger cattle. 'English Rose' veal or high welfare veal has a distinct light pink colour, beef being a darker red. Ingredients: Veal masala Veal 1kg oil/ ghee for frying Onion 3 Ginger asmall piece Garlic- 3/4 bulb Green chilly- 7-8 Tomatoes-2 Coriander leaves MInt leaves Salt to taste Chilly powder 1 tsp coriander powder 1 tsp Turmeric powder-1/4 tsp Beef masala 1/4 tsp Lemon juice of 1 and 1/2 lemon Curd 1 cup For preparing the rice Rice 3 cups (serves 4-5) Water 5 and 1/2 cups Cardamom 2 pods Cinnamon stick 1 Fennel seeds 1/2 tsp Cumin seeds 1/2 tsp Cloves 4 Black pepper whole- 3 Star anise- 1 Salt to taste Carrot chopped optional For garnish Fried onion Coriander leaves Raisins and cashews fried Steps to follow: Heat a large pot Add oil/ ghee and fry the raisins and cashews. Keep them aside. Into the same oil add sliced onions and fry them until golden brown. Remove from oil and keep aside Add the washed and drained veal to the oil and fry them for 2 minutes on each side. Add salt, chilly powder, turmeric powder, coriander powder and beef masala to the veal and mix well. Now add the tomatoes and the fried onions as well and mix. Close and cook for 20 minutes until soft. Once half cooked add the coriander and mint leaves along with lemon juice and curd. Mix well and cook for another 10 minutes To cook the rice, Keep another large pot on the stove. Pour water. Add the dry spices-cardamom, fennel seeds, cinnamon stick, cumin seeds, cloves, black pepper and star anise. Add chopped carrots (optional) Add salt and let the water boil. Once boiled add the rice to the water and Let cook until the water is absorbed. Once the rice is cooked, add the rice on top of our veal masala Add the fried onions, coriander leaves and fried raisins and cashews on top. Keep covered and let cook on lowest flame for 20 minutes. The biriyani is now prepared and ready to be served. Mix and serve into a plate

Ingredients: Toor dal 1/2 cup OIl-1 tsp mustard seeds onion 1/2 sliced Garlic- 2 cloves Green chilly-2 tomatoes 1/2 salt to taste Chilly powder- 1/4 tsp Turmeric powder 1/4 tsp Spinach cut to small pieces Coconut Steps to follow: Cook toor dal in cooker. 3 whistles will be sufficient In a pan or large kadai, heat oil and sputter mustard seeds Add onion, garlic, green chilly and tomato. Saute well add salt, chilly powder and turmeric powder and mix well. Add the spinach and saute well . Once the spinach is cooked add into the cooked toor dal and mix well. Grind coconut with water into a smooth paste and add into the curry. Boil for another five minutes and remove from flame Spinach dal curry is ready to be served

Tuna fish is a superfood that is high in nutrients that your body requires to be healthy. It is not only low in calories and high in protein. Tuna also known as Kera or Choora in malayalam is used to make fish curry. It is one of the tastiest fish curries and here lets prepare the kerala style nadan choora curry. Ingredients: Coconut oil 2 tsp mustard seeds 1/2 tsp Fenugreek seeds a pinch Garlic 2 cloves Ginger a small piece green chilly 2 Tomatoes 2 Fish tamarind 1 Salt to taste chilly powder 1 tsp turmeric powder 1/4 tsp Tuna fish 300 gms coconut 1/2 water for grinding coconut Steps to follow: In a pot (clay pot if available) add oil and sputter mustard and fenugreek seeds Add garlic, ginger, green chilly, tomatoes and fish tamarind Add salt, chilly powder and turmeric powder Sauté well Once the tomatoes ae softened add in the fish and mix well. Take care not to break the fish pieces. close and cook for 10 minutes. Grind coconut with water and make a smooth paste. Add the coconut to the curry and mix well. Close and cook for another 5 minutes. The fish curry is ready to be served. Eat with rice or the dish of your choice.

Butter chicken, traditionally known as murgh makhani, is an Indian dish originating in Delhi. It is a type of curry made from chicken with a spiced tomato and butter sauce. Its sauce is known for its rich texture. The butter chicken is better when served with butter naan and is one of the most popular Indian recipes. Lets see how we can make easy butter chicken. Ingredients: Tender chicken breasts cut to cubes and marinated in salt, pepper and corn flour 1/2 kg oil for frying To prepare sauce Onion-1 Tomato-1 garlic 2 cloves GInger small piece Cashews-6 Kashmiri chilly powder 1 tsp turmeric powder-1/4 tsp salt to taste sugar 1 tsp Kasoori methi (dried fenugreek leaves) 1 tsp Heavy cream 1/4 cup Butter Coriander leaves Steps to follow: Marinate the chicken breast cubes in salt, pepper and corn flour Set aside in fridge for 30 minutes. Fry each piece in oil and keep aside. In a kadai, add onion, tomato, garlic, ginger, cashews, (all cut in cubes roughly) chilly powder, salt, sugar, turmeric powder and kasoori methi with some water and boil for 10 minutes Once the tomatoes and onions are soft enough, remove from flame and let cool. Transfer to a blender and grind the ingredients into a smooth paste. Heat the kadai and transfer the paste to it. Add heavy cream and butter to the gravy and mix well. Add in the fried chicken cubes and let boil for 5 minutes. Add coriander leaves and transfer to a bowl. Butter chicken is ready to be served.

Easy, tasty, Lazy rice recipe to try and prepare. The recipe calls for very less ingredients and very less preparation time. Like the name the flavour of the rice is garlic and goes well with any gravy especially Indo-Chinese recipes. Ingredients: Jeerakasala rice- 2 cups (serves 3) Butter/ ghee- 2 tablespoon Garlic- 1 bulb, minced carrot- small piece grated (optional) coriander leaves water-4 cups salt to taste Steps to follow: Heat a large pot over medium flame Put the butter in and add the minced garlic. Saute well Add the washed rice and fry for a minute. add the carrot, coriander, salt and water. Water should be double the amount of rice. Stir all the ingredients and close the lid of the pot on low heat Let sit until all the water has absorbed and the rice will be cooked. mix the rice and serve into bowl.

Chilli chicken is a popular Indo-Chinese dish of chicken. In India, this may include a variety of dry chicken preparations. Though mainly boneless chicken is used in this dish, some people also use bone-in chicken too. Chilli chicken is a sweet, spicy & slightly sour crispy appetizer made with chicken, bell peppers, garlic & soya sauce. It is a very popular dish around the globe. The recipe is very simple, tasty, healthy and gets prepared in no time. Lets make it. Ingredients: Whole wheat flour- 1 cup salt 1/2 tsp sugar 1 and 1/2 spoon cumin seeds 1/2 tsp for the filling grated coconut almonds crushed raisins sugar butter any other dry fruit, fresh fruits or nut of your choice Steps to follow: make wheat dosa by adding salt and water to whole wheat flour. sugar and cumin are also added to the dosa batter. Make the filling with butter, coconut, raisins, almonds and sugar. You can add dry fruits or nuts or even fresh fruits of your choice. prepare dosa and keep the filling and roll it over like a roll Enjoy.

An easy, tasty, and simple recipe that calls for only three ingredients and can be prepared in less than 5 minutes. Lets go. Ingredients: whole wheat flour 1 cup salt to taste water as needed steps to follow: take wheat flour and salt in a bowl and mix well. pour in normal temperature water to the dry ingredients and mix until you get a dosa batter consistency. mix without lumps, use whisk if needed. heat the pan and pour in 1 ladle of dosa batter and swirl around to form into a thin dosa. wait until cooked and flip. you dosa is ready to be served to your plate and directly into your tummy. Can be served with chutney or any curry. wheat dosa is instant dosa and no need for fermentation of the batter. Dosa prepared will be soft and tasty and can be prepared in less than 5 minutes.

Sambar is a lentil-based vegetable stew, cooked with dal and tamarind broth. It is popular in South Indian, Sri Lankan and Maldivian cuisines. It is a staple dish in South Indian homes and is also equally popular and loved by many. IT is mainly eaten with rice, idly and dosa. It is an easy recipe and very tasty too. Let me tell you the easiest way to prepare sambhar Ingredients: Toor dal 1/2 cup Vegetables of your choice. potato carrot Beans Tindly Brinjal Yam Drumsticks Plantain ash gourd Ladys finger pumpkin Tomato Garlic 2 cloves Shallots 5 Green chilly 3 Salt to taste Chilly powder 1/4 tsp turmeric powder 1/4 tsp Tamarind a small lemon sized ball Sambar powder-2 tsp oil for tempering Mustard seeds dried red chilly coriander leaves minced Steps to follow: In a pressure cooker cook toor dal. 3 whistles will be sufficient Meanwhile clean and cut vegetables into small cubes. Any one or more than one vegetable can be used based on the availability. Place tamarind in a bowl and add hot water to loosen it. Once the dal is cooked, open the cooker and add in the vegetables and water if necessary. Add cut tomatoes, garlic and green chilly along with salt, chilly powder and turmeric powder. Close the cooker again and wait for another whistle. Open the lid and place on medium flame. Add the tamarind water. Remove any residual tamarind pieces. Add sambhar powder and boil for 2 minutes. In a small kadai, pour oil for tempering. Add mustard seeds and dried red chilly Pour the tempering into the sambhar. Add minced coriander leaves also and mix well Sambhar is now ready to be served.

The classic mutton curry is one of the tastiest meat curry recipes to prepare and eat. It can be served with any dish like chappathi, roti, porotta, rice, ghee rice, etc. The recipe is very tasty and simple to prepare. Ingredients: Mutton-1 kg Onion-2 tomato- 2 Ginger a small piece Garlic- 6 cloves Green chilly- 5-6 oil 2 tsp Fennel seeds 1/4 tsp cinnamon stick-1 Cloves-3 Salt to taste Chilly powder- 1 tsp Turmeric powder 1/4 tsp coriander powder- 1 tsp Steps to follow: In a pot add oil Once the oil is heated add fennel seeds, cinnamon and cloves. Add sliced onion and sauté well. Once the onion becomes translucent add ginger, garlic, green chilly paste. Sauté well Add tomatoes and mix well Now add the salt, chilly powder, turmeric powder and coriander powder. add the mutton and mix well. Close and cook on low flame for 45 minutes or until the meat becomes soft. Mix in between so that that the masala does not stick on the bottom. If using a pressure cooker, close the cooker and wait for 4 whistles. The classic mutton curry is ready to be served.

The recipe is very simple, tasty, healthy and gets prepared in no time. Lets make it. Ingredients: Whole wheat flour- 1 cup salt 1/2 tsp sugar 1 and 1/2 spoon cumin seeds 1/2 tsp for the filling grated coconut almonds crushed raisins sugar butter any other dry fruit, fresh fruits or nut of your choice Steps to follow: make wheat dosa by adding salt and water to whole wheat flour. sugar and cumin are also added to the dosa batter. Make the filling with butter, coconut, raisins, almonds and sugar. You can add dry fruits or nuts or even fresh fruits of your choice. prepare dosa and keep the filling and roll it over like a roll Enjoy.

If you had assumed that the name "French fries" indicates that the classic fried potato dish hails from France, you'd be wrong. According to BBC, the crispy spuds were most likely invented in the country's northeast neighbor, Belgium. It's said that this dish was discovered by American soldiers in Belgium during World War I and, since the dominant language of southern Belgium is French, they dubbed the tasty potatoes “French” fries. French fries dipped in ketchup and mayonnaise are very popular all around the globe. Kids enjoy this easy snack although adults too love them.