TANDOORI CHICKEN

required:2 tbsp thick curd,red chilli pd-1 tsp,turmeric pd-a pinch,salt-less than1/2 tsp,tandoori masala pd-1/2 tsp, roasted chickpea flour-1/4 th tsp,canola oil-2 tsp or mustard oil,lemon juice-2 tsp,g&g paste-1 tsp

method

take a chicken leg and make some cuts on it.wipe dry and then pour lemon juice,salt and marinate for 5 min.next put red chilli pd,turmeric pd,tandoori masala,chickpea flour,oil,g&g paste,curd and marinate for 6-7 hours.

preheat the airfrier at 400 F for 3 min and then put the chicken in it.turn the chicken legs after 7 min.it takes less then 20 min.keep checking after 12 min so that it doesnt burn on one side.if necessary spray with oil.use a combination of kashmiri red chilli pd and regular chilli pd for more red colour

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WATERCRESS WITH DRY PRAWNS

required:garlic-3 cloves finely chopped,dry red chillies-3,handful-dry prawns,water cress-1 bunch,salt-according to taste,oil-1 tbsp,water-1 tbsp

method

wash the watercress nicely for three times and put it on a dish drying mat.leave it for 2 hours to dry and then chop roughly.finely chop the garlic.wash the dry prawns nicely for 3 or 4 times.grind the red chillies and dry prawns with water

heat the oil and tip in garlic and when slightly brown,add the prawn paste.saute until the oil appears on surface.add the watercress and keep stir frying.when the leaves are soft,add salt.

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CHICKEN KHEEMA WITH EGG

required:chicken kheema-2 lb,red chilli pd-1/2 tsp,garam masala pd-1&1/2 tsp,salt-according to taste,boiled egg whites-2 diced,ripe tomato-1 medium,cinnamon-1" piece,green cardamom-1 slightly opened,cloves-2,green chillies-2,onion-1 large finely chopped,coriander-finely chopped little,warm water-1 cup

method

grind the tomato to a puree.heat a thick bottomed pan and pour oil into it.when the oil heats up, tip in cinnamon,cloves,cardamom.when they change colour slightly, add onion,green chillies and fry nicely until the onions are light golden.now add the ginger&garlic paste,turmeric pd,salt,red chilli pd and fry until the raw smell goes away.put the kheema and fry on high flame until it changes colour.break it down nicely with a masher.when the water comes out add more water,tomato puree and cover it.cover to cook until soft.when the oil appears on the surface tip in garam masala,coriander leaves.also add the egg whites to it and mix delicately.serve with pav buns which have been toasted in butter

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CRAB FRY

required:crab meat-450g,red chilli powder-1/2 tsp,green chillies-2,ginger&garlic paste-2 tbsp,onion-1 large,tomato-2 medium-finely chopped,turmeric powder-1/4 th tsp,garam masala-1 heaped tsp,oil-2 tbsp

method

take a non stick pan and heat it up.pour oil into it and when the oil is hot,tip in onions,green chillies,turmeric pd,salt.stir fry until the onions are golden and then add the ginger&garlic paste.fry nicely until the raw smell disappears.now add the tomato and cook covered until the tomato softens.when the oil is seperated then add the crab on a high flame and mix well.tip in red chilli pd and saute until the crab is cooked

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MIXED SEAFOOD FRY

required:mixed seafood blend--450 g{shrimp,calamari rings and bay scallops},tomato-1/2 large,turmeric powder-1/4 th tsp,salt-according to taste,onion-1/2 large size finely chopped,roasted coriander pd-3/4 th tsp,oil-3 tbsp,green chillies slit-3,red chilli pd-1/2 tsp,garam masala pd-1 tsp,cinnamon-a small piece,cloves-2,green cardamom-1,coriander-finely chopped little,ginger&garlic paste-1&1/2 tbsp,curry leaves-few

method

take a thick bottomed vessel and heat it up.pour oil and when it heats up; tip in cloves,cardamom,cinnamon.when they slightly change colour add the onions,green chillies,curry leaves,little salt.wait for the onions to turn slightly brown and then tip in ginger& garlic paste,turmeric pd,and fry until the raw smell goes away.now add tomato and cover.let the water from the tomato almost evapourate to add the sea food,red chilli powder,coriander and saute well.lastly add coriander powder and garam masala and mix well.

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SESAME FISH

required:sesame seeds white-to coat,lemon juice-1/2 of small size,salt-1/4th tsp,red chilli powder-1/2 tsp,oil-1 tbsp,salmon fish pieces-5 medium

method

marinate the fish pieces with salt,lemon juice and red chilli powder for 10 min.pour oil on top of the pieces and mix.put the sesame seeds in a plate and press the fish nicely onto the seeds.repeat for all the pieces.put them on a liner sheet for airfryer.preheat the airfryer for 7-8 min and place the liner inside.fry the fish at  390 for about 10-12 min.check in between and turn them half way through.pull the liner sheets after 7-8 min so that the fish directly touches the hot plate.serve with rice or as a snack

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CAJUN CHICKEN

required:garlic powder-3 tsp,onion powder-3 tsp,cumin powder-2 tsp,red chilli powder-2 tsp,italian seasoning-3 tsp,sweet or smoked paprika powder-3 tsp,black pepper powder-1 tsp,salt-according to taste,oil-3 tbsp,chicken-150 lbs

method

cut boneless thigh pieces into small pieces.mix with all the above ingredients and put in a ziplock bag.with the help of a dough rolling pin try to break down the chicken.marinate for 3- 4 hours covered in the friz.

cook them in a preheated oven or airfryer at 400 F.keep checking and turn off when the chicken is cooked

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KARIVEPAKU CHICKEN

required:oil-4 tbsp,chicken boneless thigh pieces-750g,lemon juice-3 tsp,onion-1 medium finely chopped,curry leaves-10 sprigs, green chillies-6,ghee-2 tsp,ginger&garlic paste-1&1/2 tbsp,water-1/2 cup,turmeric pd-1/4 th tsp,salt-according to taste

method

take ghee and heat it up.fry the curry leaves in the ghee until crisp.remove to a plate and also fry the green chillies until they change colour in the same pan.

marinate the chicken overnight in the friz with lemon juice and salt.add ginger&garlic paste, turmeric pd,onions to the chicken and cook the chicken covered on medium to high flame.if required add warm water and cook if the chicken is not cooked in its juices.

take another pan and heat the oil.put the cooked chicken into the oil and fry for sometime.lastly add the ground paste and saute.adjust any salt and turn off.

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PRAWN CURRY WITH METHI

required:oil-3 tbsp,cloves-2,green cardamom-1,cinnamon-1" piece,small size prawns-2 lb,methi leaves-1 big bunch,tomatoes-2 medium finely chopped,onion-1&1/2 large size,green chilli-1 slit,turmeric pd-1/4 th tsp,ginger&garlic paste-2 tbsp,red chilli pd-1&1/4th tsp,garam masala pd-1 heaped tsp,salt-according to taste,water-3/4 th cup

method

heat a pan and pour oil into it.tip in cloves,cardamom,cinnamon and when they change colour; tip in onions,green chillies,turmeric pd,salt and stirfry until light golden.then add the ginger&garlic paste and saute until it changes colour.add the tomatoes,chilli pd and cook till tomotoes become soft.add the methi leaves and mix well.after 30 sec add the prawns and saute for a min.pour enough water and cook agin.add garam masala after the gravy thickens slightly.turn off after the desired consistency.

if adding already cooked prawns from costco,drain and put them in hot water for a min inorder to remove any fishy smell.frozen methi leaves also can be added in case fresh methi is not available.

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KARAPPODI CHICKEN

required:boneless chicken thighs 800 g-cut into small pieces,karivepaku karam-3 heaped tsp,senagapodi karam-3 heaped tsp,oil-1 tbsp,green chillies-2 slit,beaten curd-1 tbsp,ginger&garlic paste-2 tsp,turmeric pd-1/4 th tsp,red chilli pd-1 tsp,salt-according to taste,curry leaves-few

method

marinate the chicken for half an hour with ginger&garlic paste,red chilli pd,turmeric pd,little salt[there is already salt in karappodi]

cook the marinated chicken in a deep sauce pan on medium heat until all the water dries up.take a non stick pan and add oil.tip in green chillies,curry leaves and when they change colour add beaten curd.cook for 30 sec and tip in the chicken and stir fry for sometime.turn off and add the karappodi.mix well and adjust the salt.

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KALE AND SHRIMP FRY

required:oil-2 tbsp,onion-3/4 th large finely chopped,turmeric pd-1/2 tsp,kale-1 bunch,shrimp-34 g,green chillies-1 slit,garlic chopped-1&1/2 tbsp,red chilli flakes-2 pinches,red chilli pd-2 pinches,salt-according to taste

method

for preparing the kale,seperate the leafy part from the middle stem and wash nicely.chop and put in a colander for water to drain nicely.cook the cleaned and washed shrimp along with red chilli pd,half the turmeric pd,little salt in a vessel for few minutes until any water from the shrimp dries up.heat the oil in a pan and tip in garlic and when it starts to change colour tip in onions,green chilli,turmeric pd,salt and fry until the onions are light brown.now put the kale leaves into the pan.stir fry and after a minute tip in shrimp,red chilli flakes.adjust the salt.when the kale is little soft turn off and serve with rice.

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DRUMSTICKS& PRAWN CURRY

required:drumsticks-2 medium size,tomatoes-2 medium finely chopped,oil-3 tbsp,cardamom-1,cloves-3,cinnamon-1" piece,ginger&garlic paste-2 tbsp,garam masala pd-1 heaped tsp,red chilli pd-1&1/2 tsp,prawns-2 lb,turmeric pd-1/4th tsp,khuskhus-1tsp, cashews-4,chopped coriander-little,salt-according to taste,water-1&1/2 cups,large onion-1 &1/2,1 green chilli-slit
method
grind the khuskhus and cashews in a coffee grinder or spice grinder.add water to this and keep aside.dice the drumsticks into even sized pieces removing little fibre along the way.heat a pan with oil andtip in cloves,cardamom,cinnamon.next add the onions,green chilli,turmeric pd and fry nicely until theonion changes colour.add the ginger&garlic paste and fry until the raw smell disappears.then put thetomatoes and fry nicely until they turn mushy.tip in drumstick and fry for a min.now also add the prawns and saute for a min.add the ground paste,water,red chilli pd,salt and cover.when the gravy becomes sligthy thick add garam masala and coriander

KODI[CHICKEN] RASAM

required:curry cut chicken with bones[450 g or 1 lb],black pepper pd-1 tsp,red chilli pd-1/4 th tsp,green chilli-1 large,turmeric pd-1/4 th tsp,water-4 or 5 cups,tomatoes-2 medium cut into chunks,oil-1 tbsp,garam masala pd-1/2 tsp,bayleaf-1,coriander small bunch-chopped,coriander pd-2 tsp,salt-according to taste,garlic cloves-5,shallots-3 medium,cumin seeds-2 tsp
method
grind green chilli,garlic,shallots,cumin seeds into coarse paste.heat oil in a deep bottomed vessel and tip in bay leaf.then add the chicken and fry for 2 min.add tomatoes,ground paste,pepper pd,turmeric pd,coriander pd,red chilli pd and mix well and fry for 2 min.pour water and cook on a medium flame to high flame. when the oil floats on top;add salt,garam masala,coriander and turn off after a min.

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FISH CURRY

required:catfish pieces-6,red chilli pd-1 tsp,ginger&garlic paste-1 tbsp,turmeric pd-1/4 th tsp,salt-1/4 th tsp or accoridng to taste,tamarind paste-1 tbsp,water-1&1/2 cups,onion[red] large-1 sliced thin and halved,green chillies-2 slit,oil-4 tbsp,coriander-little chopped
method
clean the fish pieces nicely and put arrange them next to one another in a deep bottomed but flat pan.tip in red chilli pd,ginger garlic paste,salt,turmeric pd and mix well.now add the onions,oil and mix again.now mix tamarind paste along with water and pour onto the fish.cover and cook on high flame until the water starts bubbling away.swirl the cooking vessel once carefully so that the gravy is spread evenly.open the lid and cook until oil comes to the top

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DOSAKAYI CHICKEN

required:oil-4 tbsp,cloves-2,green cardamom-1,cinnamon-1"piece,yellow cucumber-200 g,chicken kheema-16 oz or 450 g,green chillies-3 slit,onion large-finely chopped,ginger&garlic paste-3 tsp,red chilli pd-1&1/2 tsp,salt-according to taste,turmeric pd-1/4 th tsp,garam masala pd-1 heaped tsp,water-1/2 cup to cook cucumber,coriander-finely chopped,water-3/4 th cup to cook kheema
method
cover and cook the cucumber with little salt,turmeric pd,red chilli pd,water until al dente.heat the oil in a thick bottomed vessel and tip in cloves,cardamom,cinnamon.next tip in the onion,green chillies,little salt and stir fry until the onions are slightly brown.add the ginger&garlic paste and fry until the onions are golden.next add the kheema and keep covered for sometime.when the kheema changes colour tip in red chilli pd and pour water.cook until soft and then put the cooked cucumber into the vessel and mix well.adjust salt,red chilli pd and add garam masala,coriander.

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PAN FRIED SALMON

required:salmon-few pieces of a boneless fillet, taco seasoning-1/2 cup,salt-according to taste,oil-little to grease the pan
method
the store bought taco seasoning already has salt in it but when sprinkled on the fish little more salt is required.for every half cup of taco seasoning approximately 2 pinches of salt is required.put the taco seasoning on a plate.place the cleaned salmon pieces on top of the seasoning and let the pieces to be dusted with the powder only on one side.place them on the greased and heated pan.the seasoned side should face the oil.now sprinkle the taco seasoning on top of the salmon pieces.when the bottom is fried ,flip and fry on the other side.fry on medium flame because the pan is already hot and it takes time to sprinkle the taco seasoning also.if any of the salmon pieces are thick they can be halved carefully with a knife so that all the pieces can cook evenly.

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KHEEMA CURRY

required:mutton kheema-1/2 kg, oil-2 tbsp,cloves-3,green cardamom-2,cinnamon-2" piece,green chillies-3 slit, water-2&1/2 cups, ginger&garlic paste-2 tbsp,onion-1 large finely chopped, red chilli pd-4 tsp, little coriander-chopped,garam masala pd-3 tsp,salt-according to taste
method
heat the oil in a pressure cooker and tip in cloves, cardamom,cinnamon.after few sec tip in onion, green chilli,turmeric pd, little salt and fry thoroughly until the onion is light brown in colour.now add the ginger&garlic paste and fry well until golden.next add the kheema and stir fry for 3 min.add red chilli pd, water and cook for 3 or 4 whistles.open the lid and adjust the salt.tip in coriander, garam masala and cook further until the water reduces little

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PRAWN BIRYANI

required:oil-2 tbsp,ghee-2 tbsp,cloves-5,green cardamom-3,black cardamom-1,cinnamon-1" piece,mace-1,bay leaves-2,black cumin or shahjeera-1 tsp, star anise-1,thinly sliced onion-1/2 of a large,cleaned prawns-1 lb or 450 g,green chilies-6 slit,basmathi rice-2 heaped cups,mint leaves-1 bunch leaves seperated,coriander leaves-1 bunch roughly chopped,garam masala pd-1 heaped tsp,salt-according to taste,water-3&3/4 th cups, red chilli pd-3/4 th tsp, tomato-1 small roughly chopped, ginger&garlic paste-2 tbsp, turmeric pd-1/2 tsp
method
clean the mint leaves and coriander leaves and keep them ready.peel the prawns and wash them nicely.soak the basmati rice for 30 min in water.
while the rice is soaking take a pressure cooker and heat up the oil and ghee.tip in cloves,cardamom,black cardamom,cinnamon,mace,bayleaves,black cumin,star anise and sauce for few sec.now tip in onion, green chillies, turmeric pd, little salt and fry until the onion is light golden in colour.now add the ginger&garlic paste and fry for a min on medium flame.tip in prawns, tomato,red chilli pd and fry on high flame for a min.next tip in coriander, mint and saute until almost the water has dried up.add the drained rice and stir fry for a  min.pour water, adjust salt, add garam masala pd and mix well.the water should be little salty.close the lid when the water starts to boil.when the sound of the first whistle starts simmer and turn off after 5 min

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GONGURA ROYYALU

required:prawns-2 lb,gongura-1 big bunch-leaves only,10 green chillies-half whole and half ground,red chilli pd-1/2 tsp,salt-according to taste,oil-3 tbsp,garlic paste-2 tbsp,onion-1 large chopped roughly,turmeric pd-1/4 th tsp,water-1/2 cup
method
add red chilli pd to the prawns and cover until all the water has evaporated on a medium flame.take a cooker and cook onion,gongura, half of the green chillies,turmeric pd,water for a whistle.after the pressure goes down mash this nicely.
now take a frying pan and fry the garlic paste in the oil until it slightly changes colour.tip in the green chilli paste and fry.now add the prawns and saute for a min.add the gongura paste and saute until the oil comes out.add salt and mix well.

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SCRAMBLED FISH

required:fish-1&1/2kg,green chillies[small and spicy variety]-13 if long in size-8,ginger&garlic paste-1&1/2 tbsp,salt-according to taste,black pepper pd-little,onions-3 medium finely chopped,curry leaves-few,turmeric pd-less than 1/2 tsp,garam masala pd-1 tsp,oil-3 tbsp,cloves-2,cardamom-1,cinnamon-1" piece
method
steam the boneless fish fillets in a steamer for 4 min.heat the oil and tip in cloves,cardamom,cinnamon.next add the onions,green chillies,turmeric pd,curry leaves and fry until lightly golden.add the ginger&garlic paste and fry until the raw smell disappears.tip in the steamed fish and fry for sometime.add the black pepper pd,garam masala pd and mix well.this can be stuffed in the dosa and sandwich

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