Chilly Chicken(Nandini,Bangalore)

Ingredients:
To marinate:
Chicken – ½ lb
Yogurt – 2 tsp
Ginger Garlic paste – ½ tsp
Chili powder – ½ tsp
Turmeric Powder – ½ tsp
Salt – little

Other Ingredients:
Green Chilies slit – 10 to 13 (depending on your need)
Onion – ½ of 1 Chopped very finely
Tomato – 1 finely chopped
Coriander Powder – 1 and ½ tsp
curry leaves- 4 strings
Oil – 3 tsp
Salt to taste

To Grind:
Garlic – 6 Cloves
Ginger – ¾ inch
Coriander leaves – ½ Cup

Method:
1.Marinate the chicken with above ingredients and refrigerate for 2 hr.
2.Heat oil in a kadai and add the onion and sauté for 5 mins or until its tender.
3.Add the tomato and fry for few mins and add the grinded paste and mix. Add the coriander powder and mix.
4.Add the green chilies,curry leaves and mix. Now add the chicken and sprinkle little water and close and cook for 5 mins, checking in  between to avoid burning.
5.Now open and reduced the flame and cook by mixing occasionally until the chicken is fully cooked and the dish is dry or semi dry.
6.Serve hot with rice or roti

Gobi Alu Curry

Ingredients: Cauliflower florets- 1cup
Potato-1 cut in big pieces
Bay leave- 1
Onion- 1 1/2 finely chopped
Tomato- 1 1/2 finely chopped
Coriander  leaves- few chopped
Red Chilly powder- 1tsp
coriander powder- 1tsp
Turmeric- 1/2tsp
cumin powder- 1/2tsp
Sambar powder- 1/2tsp
Garlic- 3pods
Red chilly- 2
Ginger- small piece

Oil- 2-3tablespoon
Salt

Method:1.Grind the garlic, Red chilly,Ginger and tomato to fine paste.
2.Heat oil in a pan and fry gobi to light brown and keep aside then fry potato to light brown and keep aside.

3.In the same oil add bay leave, chopped onions and sauté till golden brown.
4.Then add ginger, garlic, tomato,red chili paste and sauté them.  Add  red chili powders, coriander   powder,  turmeric, cumin powder,sambar powder, salt and cook till the paste absorbs the flavor and raw smell evaporate.
5.Now add the fried cauliflower florets and  potato pieces and sauté them well turning all sides to coat the masala and cook them covered for 2 minutes.
6.Finally add 1/2 cup of water. Cook them covered till properly cooked.
7.Garnish with coriander leaves and serve hot.

Lemon Semiya

Ingredients:

Semiya : 1 1/2 Cup
lemon : 1 big
salt : 1 1/2 tsp
turmeric : 1/2 tsp
ground nuts- 2 tbsp
urad dal- 1tbsp
mustard seeds- 1/2 tsp
greenchillies- 4(cut it into small pieces)
curry leaves- 5 strings
Coriander leaves- few
asafoetida- a pinch
Onion- 1 chopped
oil :1tbsp

Method:1.Roast the semiya in microwave for 4-5 min.
2.Heat a kadhi and pour oil and add urad dal, groundnuts .After 1 min add mustard seeds,asafoetida, green chillies.
Dont fry dal too much before adding greenchillies since after adding greenchillies it takes 3 mins to get fully fried in
that time dal may get over roasted.
2.Then add chopped onion and curry leaves.After 5 min of fry add turmeric and fry a little.
3.Add warm water,salt and lemon juice.After a min add the roasted semiya and cover it.
4.When Semiya cooked then add chopped coriander leaves

Hilsa fish curry with mustard paste (illishi macha besara)

Ingredients:Hilsa fish- 3 piece
mustard oil
Onion- 1/2(chopped)
Tomatoes- 1small(chopped)
Green chilly- 2
Turmeric powder- 1tsp
Salt
kalonji(Black seeds)- 1/2tsp
Mustard paste- 2-3tablespoon
potato- 1

Method:1.Wash the fish properly. Add haldi and salt to it & keep aside for 10-15 min. for marination.
2.Wash potato and cut into thick long slices.
3.Heat Kadhai. Put oil and fry the fish. Keep the fried fishes aside.Then fry the potato to light brown and keep aside.

4.Add a 1-2 tsp oil in a kadai . Add kalonji seeds, then add the sliced onions.add turmeric powder, green chilly .
5.when Onion slighty brown then add tomato, mustard paste & salt. Stir for 2-3 min.
6.Add 1-2 1/2 cups of water and fried potato.
7.When potato cooked then add the fried fishes and boil it further for about 2-3 minutes.
8.Serve hot with rice.

How to make Mustard paste( for besara)

Ingredients:

 Mustard seed- 3tablespoon

Green chilly-2

Garlic-5 cloves

Method:

1.Soak mustard seeds in water for 1-2hrs

2.Mix all the ingredients with little water in grinder and grind it to fine paste.

3.Ready to use for any besara.

4.If you want you can make in little large quantity and put it in fridge in airtight container.

Alu Bhaja

Ingredients:

Potato- 3 medium size 

Onion- 1 medium
Turmeric 1 level tsp
red chili powder- 1 tsp
Oil- 11/2 Tbsp
Panch Phutana: 1  tsp

Dry red chilly- 2

Method:

1.Peel the potatoes and cut fine round slices of potato, then take a bunch of the round slices and cut them lengthwise finely or very finely. Put all slice piece in water to regain there colour.

2. Cut onion in slice but not very thin.

3.Heat oil and put panch phutana and  dry red chili and then add onion.

4.Stir onion for 1 minute and add the potato, red chilly and turmeric powder, salt . Mix well, sprinkle 2 tbsp water , stir and cover.

5.Alu Bhaja is ready in 8-10min.

Mutton Curry

Ingredients:

Mutton- 1Kg

Potato- 2 to3 medium(wash and cut two half each potato) 
Onion- 4 medium size
Tomatoe- 3 medium size 
Garlic- 1 whole bulb(paste it)  
Ginger- 1 and 1/2"(paste it) 
Green chilly- 6 to 7 
Coriander powder- 1tsp 
Cumin powder- 1tsp 
Cardamoms- 4 
Clove- 4 
Cinnamon- 1stick
Pepper corn- 4

Bay leave- 1
Turmeric- 2tsp 
Red chilly powder- 1tsp
Whole dry red chilly- 2
Mustard oil for cooking and marinating 
Coriander leaves for garnishing 
salt as per taste 
Sugar- 1/2tsp 
Lemon juice- 1tbsp

Method:

1.Wash the meat properly
2.Cut the onions in  slices . Make two part leave 1 onion sliced for marinating and the rest of the 3 for cooking
3.Cut the tomatoes in slices. Make two part leave 1 tomato sliced for marinating and the rest of the 2 for cooking
4.Slit the chillies
5.For marinating-Take 2tbsp mustard oil, one add  finely sliced onion,one tomato sliced,2 or 3 green chillies slit and pour the  lemon juice.Put all this ingredients in a big bowl.Coat the mutton with all the ingredients and let it stay for 2hrs in the  fridge.Covered it.
6.Hot the pressure cooker then add the whole cardamoms,cinnamon stick,cloves and peppercorns,let it roast, cover it with a   lid.This will let the flavours be in the pressure cooker.
7.Take the roasted garam masala out and keep it aside.
8.Now pour 4 tbsp of mustard oil. Add sugar for caramel(will not sweeten).Then add the bay leave and whole red chilly.Let it fry
9.Add the onions and let it fry till the time the onions get translucent in colour.
10.Then add ginger and garlic paste.When raw smell of paste gone then add coriander powder,cumin powder, turmeric powder  and the red chilly powder.
11.Now add the tomatoes.
12.And fry in high fire, till the oil starts separating on top.
13.Now add the marinated mutton and give it a nice stir.
14.Mix it nicely, and the let meat soak all the flavours of the tomato, onions etc.
15.Let the meat be cooked for 10 to 15 minute, in medium flame.
16.Now add the salt and the green chilly
17.Cover it with a lid let it cook in its own juices.
18.The salt will extract all the extra juice.
19.Let the mutton cook in the juice for another 10 minute. Till the curry coats thickly on the mutton.
20.Add 2 cups of water.

21.Here add potatoes.
22.Now  pressure-cook it for 20 minutes.
23.Check if the Mutton is getting separated from the bone and if the mutton is tender.
24.Now powder the roasted garam masala (that we had kept aside) and sprinkle over the meat.
25.Let the meat cook for some 5 more minutes.
26.Sprinkle the coriander leaves.
27.And serve it with steam rice