Butter chicken

Marinate 1/2 kg chicken pieces (bone less) with 2 table spoon tandoori masala, 2 table spoon garlic paste, red colour and enough salt. Marinate for 3-4 hours and bake at 450 degrees for 35 minutes. In a sauce pan, heat 1 table spoon canola oil and sauté 2 large onions (thinly sliced). Stir until onions become transparent and slightly golden yellow. When cool, grind into a fine paste. Boil 1 large tomato (or 2 medium sized) and peel the skin off. Remove seeds and cool the tomato. Blend well. Boil 1 handful of cashews in 1/4 cup water. Let it cool and grind cashews into a fine paste using a blender along with 1/4 cup water and 1/2 cup fresh cream. Blend into a fine paste. Now heat a taws and add 1 table spoon butter. Add the onion paste and cook for fifteen minutes in medium flame. Stir well. Add tomato paste and little water. Mix well and cook for ten minutes. Add 1 table spoon red chilli powder and 1 table spoon kasoori methi. Cook well for 5 minutes.Add 1/2 cup boiled water. Mix well and cook again unit the gravy is boiling. Add chicken pieces and cook covered for 15 minutes in medium flame. Add 1 tsp kasoori methi and 2 tsp garam masala. Cook for 5 minutes. Slowly add cashew paste. Mix well and cook in low flame for 10 minutes. Garnish with coriander leaves, fresh cream, 1 tsp butter and serve hot.

Low oil chicken fry

Marinate half kg chicken pieces (with bone) with salt, 1 tsp black pepper powder,1 onion (thinly sliced), 1 table spoon turmeric powder,1 tsp lemon juice,1 tsp crushed red chillies, 1 tsp garam masala, 2 tsp coriander powder and 3-4 curry leaves for 3 hours. Pressure cook the chicken pieces or bake at 500 degrees for 30 minutes. Heat 2 table spoons of olive oil and add 4-6 chopped garlic, 1 bunch curry leaves and 3 red chillies (crushed).Combine well. Add chicken pieces and mix well. Cook until chicken is shallow fried (lightly) in olive oil and coated with the masala. Serve hot.

Hyderabadi chicken biriyani

Marinate 1/2 kg chicken with salt, 1 cup curd, 1 table spoon turmeric powder,1 tsp red chilli powder,1 tsp garam masala, 1 tsp perum jeera powder (saunf), 1/2 tsp jeera powder, 2-3 cardamom, 2-3 cloves, 1 bay leaf (chopped), 1/4 cup chopped mint leaves, 1/2 cup chopped coriander leaves, 3-4 black pepper, 1 tsp lemon juice, and 1 cup fried onions. Marinate for 4 hours in the fridge. Wash and soak 2 cups basmati rice for 30 minutes. Boil water in a large pot and add 1 table spoon salt and 1 table spoon oil. Add the soaked rice and cook for 5 minutes. Drain the excess water. Heat a thick bottomed vessel or large pressure cooker. Add 2 table spoons of oil and transfer chicken mix. Spread evenly at the bottom. Add the rice. Garnish with cashew, fried onions, 2 table spoon ghee, 1/2 cup raisins and 1/4 cup chopped coriander.Sprinkle 1 tea spoon saffron (mixed with water). Cover or seal the pot and cook at high flame for 15 minutes followed by low flame for 15 minutes. Turn off the flame and leave the pot unopened for 30 minutes. Serve hot with raitha.

Chick pea curry

Cook 3 cups of chick pea with 3 cups of water, 1 tsp turmeric powder, 1 table spoon kashmiri red chilli powder, 1 tsp coriander powder, 1 tsp salt and 1 tsp garam masala powder in a pressure cooker. When ready, take 1 cup of cooked chick peas in a blender. Add 1 hand full of cashew nuts, 3 table spoon coconut milk powder, 2-3 garlic, 1 inch ginger, 2/3 cup water,2 cardamom, 2 cloves and 1 tsp fennel seeds. Blend well and add this to the cooked chick peas and boil until gravy thickens. Serve hot after garnishing with chopped coriander leaves.

Chicken chettinad

Make a paste with 1 cup grated coconut, 1 table spoon salt, 2 red chillies, 1 table spoon ginger garlic paste,2 tsp spoon black pepper powder 2 tsp turmeric powder,100 g sliced onion and 1 tsp fennel (perumjeerakam) seeds. Marinate 500 g chicken with this mixture, for 1 hour. Add more salt if desired. Heat oil and sauté 2 sliced red onions until done. Add 1 tsp garam masala and sauté well. Add 1 sliced tomato. Cook uncovered. When done add salt and chicken. Cook covered with a shallow lid for 15 minutes. Add 1 tsp red chilli powder. Cook for 20 minutes. Add curry leaves and coriander leaves. Serve hot.

Mini curried chicken pizza bites

For the pastry- Mix 2 cups flour with 1 tsp salt, 1 tsp baking powder and 1 tablespoon ferrmented yeast (mix yeasts with 1/4 cup warm water and 1 table spoon sugar and wait for ten minutes). For the filling- Heat oil in a pan and add chopped onions, giner, garlic and tomato (2 onions and 1 tomato). saute well. Add chopped carrot and cabbage (1/4 cup each) and cook well. Add 1 tsp salt, 1 tsp turmeric powder, 1 tsp red chilli powder and 1 tsp garam masala powder. Cook well. Add1/4 cup cooked green peas and 1 tsp fennel powder. Mix well. Roll out dough and let it stand for 1 hour or until dough is doubled. Then divide the roll into 2 balls and with a rolling pan make two large tortillas. Line each tortilla with tomato sauce and add the filling.Sprinkle shredded cheese. Roll the tortilla and seal the edges. Cut into desired length cubes as shown in picture. Spray with baking spray. Bake at 30 degrees for 20 minutes.

Gobi manchurian

Dip cauliflower florets in a batter made of cornflour, 1 pinch red food colour, ginger garlic paste, 1 egg, salt and 1 tsp soya sauce. Deep fry them. Saute 1 onion (thinly sliced) in oil. Add chopped ginger, garlic and green chillies. Saute well. Add 1 table spoon soya sauce, 1 tsp sugar, salt and 1 table spoon red chilli sauce. Cook well. Add this gravy to fried cauliflower florets. Garnish with chopped spring onion and coriander leaves. Serve hot.

Ghee rice

Kerala chicken roast

Fish fry (Mackerel)

Egg curry with coconut milk

Hyderabadi chicken biriyani

Grind 10 pepper corns,10 cloves,½ tsp cardamom Seeds,½ tsp sahajeera or black cumin and
1” cinnamon stick to a fine powder.Marinate 2 lbs chicken cut up into 2” pieces with ½ cup Yogurt,1 1/2 tbsp ginger garlic Paste, 2 – 3 tsp chili powder, 2 tsp coriander powder, 12 small chilies split into two, 1 cup chopped Mint Leaves,1 cup chopped cilantro,½ tsp turmeric,juice of 1 lime and salt overnight.Fry one onion (chopped ) until golden brown. Mix 1/2 tsp saffron in 1 cup hot milk. Soak 4 cups of basmati rice for 30 minutes. Boil water in a deep vessel and add 6 cardamoms, 3 cloves,2 bay leaves, 1 biriyani flower,1 tsp sahajeera, ½ tsp ginger garlic paste, 1 tbsp oil and fist full of salt and mix well.Add rice and continue to cook until one boil (3 minutes). Drain the rice and keep aside.arrange chicken and rice in layers, one layer of chicken and two layers of rice. In a heavy bottom pan, pour oil or ghee at the bottom, arrange the chicken pieces and sprinkle oil.Arrange ½ the boiled rice on the chicken pieces, sprinkle oil, fried onions and saffron milk.Repeat the above step for the last layer.Take 2 sheets of aluminum foil and place it on top of the pan and cover it with the lid. Put a heavy object on the top of the container, so that the steam doesn’t escape easily.Cook for 8-10 minutes on high until stream escapes from the foil seal. Then reduce the flame to medium low and continue to cook for another 20 minutes. 
 Let it sit for 10-15 minutes before opening it.

Tomato rice

Heat 3 tbsp ghee and add 1 tsp mustard seeds,3 chopped dried red chillies, few curry leaves and 1 tsp urad dal. Now add 2 cups of washed and soaked (15 minutes) basmati rice,1/2 cup tomato puree, 1 tsp chilli powder and 3 cups water and cook on a low flame. Remove from fire and keep aside till the rice becomes fluffy and soft.

Microwave Jeera Rice Recipe

Soak 1/2 cup basmati rice in water for 1/2 an hour and drain well.
Take a big microwave safe bowl. Mix 1 tablespoon ghee and 1 tsp jeera in a big microwave safe bowl. Cook on high for 30 seconds.Now add 1/2 cup basmati rice, salt and 3 cups of water. Cover with a micro safe lid or a cling film through which some holes have been pierced.Cook for 15 minutes on high and then allow it to stand for 5 minutes.
Serves two people.

Chicken manchurian

Mix 1/2 kg boneless chicken pieces with 2 tbsp chilli powder, t/2 tbsp turmeric,2 tbsp coriander powder,salt,150 gm corn flour and mix well with enough water. Freeze for 30 minutes. Fry until the chicken is cooked well.
Heat oil and fry 3 finely chopped onions till light brown.Add salt, 4 split green chillies, 1 tsp black pepper, 1 tsp ginger, 1 tsp garlic and fry. Add 3 tsp of soya sauce and keep on low flame.Transfer the chicken mix with the oil to the onion mix and add extra sauce, if needed. Keep on a low flame and cook for 10 minutes.Add coriander leaves just before switching off.

Egg biriyani

Heat 2 tsp oil in a tawa,add 1 tsp garam masala, 1 table spoon ginger-garlic-green chilli paste, 1 onion (sliced), 1/2 tsp each of turmeric powder, red chilli powder and corianer powder. Add 4 hard boiled eggs and 2 table spoons coconut and fennel paste. Cook.

Heat 2 table spoons ghee in a thick bottomed vessel. Add powdered garam masala, 2 sliced onions and 1 table spoons ginger-garlic-green chilli paste. Saute till the masala is cooked.Add salt and 2.5 cups of basmati rice. Fry for a minute. Add 5 cups of water. Cook well. When the rice is done, add the egg masala in layers.

Serve after one hour.

Egg Masala

Peas pulao

Mutton curry

Naan

6 naans
2 cups of flour, 3/4 cup of luke warm water, 2 tsp oil, 2.5 tsp yougurt, 1 tsp sugar, 1 tsp yeast and a pinch of baking salt
Dissolve yeast in water. Mix salt, 1 tsp sugar, 1 tsp baking powder, 2 cups of flour--mix. Add 2 tsp of oil. Mix, then add youghurt, yeast. Keep for 3-4 hours for doubling.Pre heat for 20 minutes, then bake for 500 degrees for 3 minutes---pizza stone