Storm In My Kitchen

Jujubes Ingredients 1 cups granulated sugar 3/4 cup applesauce - no sugar added 1 pkt (70 GM) red or green Jell-O {i.e. cherry, lime, etc.} 1 pkt (10 gms) unflavoured gelatin  1 tsp lemon juice Fine sugar as needed for dusting Grease the pan you will be using to set the jelly. Mix all ingredients together and keep for a minute or two.  Heat on a medium flame till it comes to a simmer. Simmer on high heat for a minute and then pour into a greased pan. Let cook and refrigerate overnight. Demould and put into a baking pan which is layered with fine sugar. Cut out the shapes with a mini cookie cutter or just cut into squares with a knife. Roll in fine sugar and keep open for a few hours. 

Ginger Wine Ginger - cleaned and sliced - 200 gms Sugar - 500 gms Cinnamon - 1 full stick Dried red chillies - 3 Water - 3 litres Juice of one lime Put all ingredients except the lime in a big pan and bring to a boil. Reduce the flame and simmer for 2 hours. The liquid should reduce to 2 litres. Leave over night uncovered to cool. Then add the lime juice, stir thoroughly and strain into clean glass bottles. Refrigerate. Note. If using Indian ginger, use only 150 gms.

Coconuty Chicken One onion finely chopped 7 flakes of garlic finely chopped 1 inch piece of ginger finely chopped Half cup of desicated coconut 1/4 tsp turmeric powder 1 tablespoon chilli powder (adjust as per your taste) 1 tablespoon coriander powder 1 teaspoon cumin powder 5 chicken thighs with bone Salt to taste Oil two tablespoons In a flat pan heat two tablespoons of oil. Add the onion, ginger and garlic and fry till translucent. Add the desicated coconut and fry till the coconut is a light brown. Add the powders and salt and fry half a minute. Make wells in the masala and place the chicken in these wells. Fry each side for two minutes. Add a quarter cup of water, mix everything nicely. Cover and cook till the chicken is done. Open the pan and dry up any extra gravy.

Caraway cookies One cup chilled butter One and half cup flour Half cup castor sugar 1/4 tsp salt 2 heaped teaspoons caraway seeds Few teaspoons of chilled water For the topping 1 heaped teaspoon rosted caraway seeds 2 teaspoons sugar Grind together to form a coarse powder Toast the caraway seeds and coarsely pound it in a mortar pestle. Mix together the sugar, flour, salt and caraway seeds. Cut the chilled butter into cubes or grate it into the flour. Rub together the butter and flour to resemble breadcrumbs. Use a teaspoon of chilled water at a time and combine the flour to make a dough. Do not overmix. Roll out the dough on a floured surface and cut shapes of your choice. Bake for 20 - 25 minutes till the edges of the cookies start becoming golden. When done, remove cookies immediately from oven, sprinkle the topping on the biscuits while hot and leave to cool

Baingan Bharta One large brinjal with smooth skin, no holes and a stem In a chopper roughly grind one whole pod of garlic, 3 green chillies and a handful of peanuts Chop one onion and one tomato Oil 2 tablespoon, jeera half tsp and salt to taste Turmeric powder and Kashmiri chilli powder half tsp each Char the brinjal on an open flame. Leave to cool. When cool, peel off the skin and mash with a fork Heat oil add the jeera, when it's lightly browned add the garlic, chilli, peanut mixture. Fry till the garlic starts browning. Add the turmeric powder and chilli powder. Then add the onions, tomatoes and salt. Stir thoroughly. Cover and cook till the tomatoes are half done. Add the mashed brinjal, stir. Coverand cook for three minutes. Garnish with coriander leaves.

Bhindi Raita Grind together 1/4th coconut, 3 green chillies, salt, curry leaves two strands and a cup of curd Deep fry half a cup of chopped lady finger and add it to the ground coconut curd mixture. Temper with oil and fennel seeds

Crispy Tendli  While on our road trip, we got to taste a lot of different variations of the sambars and Adams and aviyal and thoran, foogaths, fried fish etc that is the speciality of the south.... What really interested us was this dish that we had in a small little restaurant at kumily on the Kerala side of the border between Tamil nadu and Kerala. Made with ivy gourd (tindli in hindi and kovakya in Malayalam)...they were crispy little bites served in one of the many tiny bowls that constituted our thali meal....as I had a bite of the crispy deliciousness, I knew I had to try making it at home...... because I knew I would not be traveling all that way again. The recipe is pretty simple and I have used ingredients by guess work depending on the taste that I recollected...it was pretty close to what we had and next time I will tweak and twist the recipe with probably some cumin powder and ajwain added 200 gms of finely sliced ivy gourd (as fine as possible) Half a tsp turme

Beef Curry Take a half kg beef, wash nicely add it to the pressure cooker and add a large finely chopped onion, a tablespoon of ginger garlic paste, some turmeric powder, chilli powder, jeera powder, coriander powder, garam masala, vinegar, oil and salt.....mix all nicely and cook on medium flame, stirring frequently.....add a quarter cup water if required......when the raw smell is gone and the oil begins to come up add paste of two tomatoes and more water as required....cover and cook till done Serve with rice or chapatis

Duffins (Doughnut Muffins) From The Culinary Couple | Source Chef Maureen Joyce Makes 12 duffins. Ingredients •3/4 cup sugar •1 large egg •1 1/2 cups all-purpose flour •2 tsp baking powder •1/2 tsp salt •1/4 cup canola oil •1 cup milk •1 tsp vanilla extract •1 tsp almond extract Topping •melted butter •equal parts cinnamon and sugar Directions 1.Preheat oven to 350°F. Lightly grease a 12-muffin tin. 2.In a large bowl, beat together sugar and egg until light and fluffy. Add oil, milk, vanilla, and almond extracts. Mix to combine. 3.In a separate small bowl, sift together flour, baking powder, and salt. Pour into the egg mixture and stir well. 4.Divide batter evenly among 12 cups, filling each about half full. 5.Bake for 15 minutes, until toothpick comes out clean. 6.While muffins are baking, melt butter in a small bowl. Combine cinnamon and sugar in another small bowl. 7.When the muffins are done, roll them in melted butter, then in cinnamon and sugar, c

Maggi Masala Cauliflower Heat a tsp of olive oil add some seaane seeds nigella seeds and fennel seeds...when it starts sputtering add two handsful of cauliflower..... Sprinkle a pack of noodle seasoning over it...cover and cook till the cauliflower has a slight bite to it.... Four to five minutes is all it takes. You could add a pinch of chilli flakes depending on how spicy you want it....no need to add salt, the salt in the seasoning is enough

Kheema Pulao Ingredients : 1 cup basmati rice 2 cups water (or as required for cooking your rice variety) 3 tbsp mustard/canola oil 2 bay leaves 2″ cinnamon stick 4 cloves 3/4 cup finely chopped onion 1 tsp cumin seeds 1 tsp coriander seeds 1/2 tsp fennel seeds ½ tsp black peppercorns (or to taste) 2 tsp red chili powder (or to taste) 2 tbsp ginger garlic paste 1 cup finely chopped tomatoes 1 lb lamb/mutton, minced 1 large potato, peeled & cut into cubes 10-12 fresh mint leaves, chopped Salt to taste Chopped cilantro/mint leaves for garnish Directions :  Pick and clean the rice. Wash under running stream of water. Set aside. Using a mortar & pestle, coarsely pound the fennel, cumin,coriander & black peppercorns seeds. Set aside. In a heavy bottomed, wide mouthed pot, heat oil to smoking point on high. Once smoking, reduce heat to medium, wait for 2 minutes and then add the bay leaves, cinnamon stick, & cloves to the pot. Once the

Cheese Crackers 2 cups flour 1 tablespoon cornflour 3/4 cup unsalted butter 1/2 tsp baking powder 1/2 tsp pepper powder Salt to taste 1 cup grated cheddar cheese Milk a few spoons  Sesame seeds, chilli flakes and  crushed pepper for garnish Mix all ingredients except garnish and milk together. Use milk to bind the dough. Cover and keep for 15 mins. Then roll out  to half inch thickness use a cookie cutter to cut into desired shapes and brush with milk and sprinkle the garnish. Bake in a preheated oven at 180 degrees.  

Vegetable Pulao Heat 2 tablespoon ghee. Add whole spices (cinnamon, cardamom, clove, pepper corns,  red chilli​, fennel seeds​ and fry a few seconds. Add finely chopped onions and ginger garlic and fry two minutes then add chopped vegetables of your choice (potatoes, cabbage, cauliflower, beans, carrots, etc). Add a bit of chilli powder, cumin powder and turmeric powder and fry. Add a chopped tomato. Add the rice and salt to to taste. Cover and cook till done. 

Red Fish Curry with Kudumpuli Recipe by Nicole mason from AIK First take 3 med-large silver pomfret, clean and marinate it salt for 10 minutes & wash it cold water & drain it well. Cut each fish into 4 pieces i.e. Head, tail & mid section cut into two pieces.  Take & set aside the choice pieces to fry. Sprinkle them with chilli powder, turmeric & salt and set aside to marinate (pic 6).  Use the rest for the Fish Curry: Marinate the sliced fish pieces set aside for curry with 1 tsp hot chilli powder, 1/2 turmeric and 1/2 tsp salt (pic 2).  Heat oil in a pan, add 1/2 tsp mustard, 1/4 tsp fenugreek seeds & curry leaves. When the mustard splutters add 10 sliced baby red shallots (Indian), 1/2 head of garlic thinly sliced & 1" of ginger finely sliced. The ginger should be half the qty of garlic.(pic1) Add 5 thai sliced green chillies. Let it soften, when the onions turn translucent add 1 tbsp ginger & garlic paste. Let it fry well.(pic 3) N

Bottle Gourd Curry 200 gms or about 5 inches of a medium sized bottlegourd chopped into one inch cubes 1 tablespoon ginger garlic paste 1/4tsp turmeric 1 tsp red chilli powder 1/2 tsp garam masala 1 onion and 1 tomato (medium sized) ground to a puree together 1 tsp tamrind paste or juice of a lime (see note below) 1 tsp of panch phoran. (equal quantities of methi, mustard, fennel, kalonji, jeera seeds) 1 tablespoon oil A couple of green chillies Heat oil, add the panch phoran. When it sputters add the bottlegourd and stir, add the ginger garlic paste, the turmeric and chilli powder and fry a minute on high heat continuously stirring. Then add the onion tomato tamrind puree. Add salt to taste. Cover and cook till the bottlegourd is done. Add garam masala and slit green chillies and switch off the flame. Let it be covered for 10 minutes. Serve hot with rotis or rice If using lime, add it at the very end with the garam masala and green chillies, after switching off the

Sabudana Wadas Soak about 500 gms of sabudana overnight or for a minimum of 4 hours...when pressed between the fingers, the sabudana should mash completely. Put it in a strainer to drain out the water Boil half kg potatoes, peel and mash Chop finely or roughly grind two whole pods of garlic, 5 to 7 green chillies, two onions and about 150 gms of skinned peanuts. Dry roast and coarsely powder 1 tablespoon of cumin seeds. Chop finely two hands full of coriander leaves and squeeze the juice of 2 big limes. Mix all the ingredients together and add salt to taste. Heat oil in a deep pan or wok. Wet your palms and shape into patties and deep fry. Serve hot with sweetened curd and green chutney

Chicken Tikka Biryani I made this from a blog Cook with Kushi....its an awesome biryani i made a few changes to accommodate what i had at home....I used meat masala instead of tandoori chicken masala, and I also did not have chaat masala which I substituted with pani puri masala powder.....also I layered the biryani with the gravy and topped it with the tikka sticks and garnished with some chopped mint and coriander leaves. The recipe looks lengthy but is really simple....i am posting it as is from the site Steps to prepare Chicken Tikka Biryani For the marination Chicken thigh pieces – 1 1/2 pounds or 3 pieces Yogurt – 3 tbsp Turmeric powder – 1/4 tsp Mint leaves – 1 tsp Red chile powder – 1 tsp Salt – 1 tsp Tandoori chicken masala – 1 tsp Chat masala – 1/2 tsp Garlic cloves finely chopped – 4 Ginger grated – 1 inch Lemon juice – 1 tsp For the Biryani Rice – 1 cup Bay leaf – 2 Cloves – 2 Cardamom seeds – 5 Cumin seeds – 1 tsp Cashews – 1 tbsp Onion chopped

Raw Jackfruit Curry Fry one onion light brown, add 1/2 tsp turmeric, 1 tablespoon ginger garlic paste, red chilli powder (to taste) 1/2 tsp jeera, 1/2 tsp garam masala powder and roast then add half cup water and fry till oil comes up...add half a kg cleaned jackfruit when half done add tomato puree from two or three tomatoes (depending on how much gravy you would like to have) and cook till done Note if the tomatoes are not very sour, you can add a tablespoon of vinegar to the gravy. this is my mums recipe.....it is the same that she uses for beef or chicken vindaloo... Vinegar she definitely adds if it's non-veg

Mint Chutney Grind to a fine puree with a little water two bunches of mint leaves, half a bunch of coriander leaves, two green chillies (or more as per your spice level) salt to taste sugar one teaspoon and 10 - 12 garlic flakes. Add as little water as possible while grinding. Transfer to a bowl and squeeze the juice of half a lime Serve with bhajiyas, kebabs or make sandwiches with butter and bread This chutney will last atleast two weeks in the fridge with the flavour increasing as time passes Use 1/4th of a coconut which also enhances the taste, but it will not keep for a very long time

Mango Jam 3kg mangoes peeled (use pulpy tasty mangoes. Keep two firm mangoes aside and chop them into small cubes, the rest grind to a pulp) 1 kg sugar (more or less depending on tw sweetness of the mangoes and your taste) A few cinnamon sticks In a deep pan, pour the mango puree and boil n medium heat, when the puree starts boiling, add the sugar......keep stirring and when the sugar melts, turn the heat low....and keep stirring....the jam should not get caught atthe bottom..... the cinnamon can be broken into pieces or it can be ground to a powder....when the jam starts becoming translucent add the cinnamon and keep stirring....then add the chopped mango pieces....and stir again......and keep stirring...... When the jam becomes thick and slightly transparent switch off the gas.....keep in mind that the jam will thicken further on cooling Put it into clean dry bottles after cooling overnight This jam has to be stored in the fridge, as there are no preservatives.....

Desicated Coconut Cake For the cake recipe 200 gm sugar 300 gm butter 5 eggs or equal 300 gm weight 250 gm dessicated coconut 150 gm flour A few drops of vanilla essence 3/4th tsp of baking powder 1/4th tsp of baking soda Heat the oven to 180 degrees and prepare a baking dish lining with butter and dust with flour In a bowl, beat the sugar and butter until creamy, then add the eggs one at a time till incorporated, add the vanilla essence, then the dessicated coconut and the baking powder and baking soda...lastly sift the flour and add. Mix all ingredients nicely, empty into the prepared baking dish and bake in the oven for approx 1 hour or until a skewer inserted into the cake comes out clean This is a yumy cake on its own.....Christmas time increase the dessicated coconut to 350 gms and bake the cake for a slightly longer time so that it's not very spongy...after the cake is cooled, feed it with brandy for about 10 days

Stuffed pancakes Whip two eggs, a cup of milk, a cup and half of flour salt and pepper to taste...... this is the pancake batter  Heat a nonstick pan, grease with a bit of butter...pour the batter and cook on medium heat for 30 seconds, turn the flame down and flip the pancake....on one half of the pancake, add a bit of chopped chicken, green chillies, onions, mixed capsicum, tomatoes bacon/ham/salami, pinch of salt and pepper and top with grated cheese.....fold the pancake and cook on each side till the cheese melts Serve hot

Accidental Marble Cake For the cake One cup butter, 1 and quarter cup sugar, 3 eggs.....I put them in the big jar of my mixer/grinder .....pulse it till incorporated......add some vanilla essence, a level tsp of baking powder and 1/4th tsp of baking soda...... pulse again.....add two cups of flour.....and grind......pls do this step in batches....it does heat up the mixer jar.....and then I felt like the cake was looking too dull so I took out some chocolate chips to add...and I threw them into the mixer.....then I buttered and floured my baking tins......and when I got back to the batter, the chocolate chips had begun to melt.....so I hurriedly poured the batter into the tins and off they went to a preheated oven.....180 degrees and baked till a skewer inserted came out clean

Beetroot salad  Boil beetroot with salt. Heat oil in a pan add quarter tsp cumin, kalonji, fennel seeds and chilli flakes....then add in the beetroot and toss, cover and let cook for a minute so that flavours mingle.... squeeze lime juice over and serve hot

Pudhina Chicken with Fried Rice Marinate chicken pieces with little salt, turmeric, chilli, garlic, pepper powders and bit of vinegar....keep aside for an hour or more in the fridge  Heat oil, add the chicken and fry a minute on either side add sliced onions.. cover and cook, when chicken is half done add paste of few mint leaves and tomatoes, a tablespoon of tomato ketchup and a tsp of soya sauce.... adjust th e salt if necessary and cook till done. Served with fried rice For the rice Wash and soak the rice for 15 to 20 minutes....then drain the water and dry out Heat oil, add three pieces each of cardamom, clove, cinnamon, bay leaves, small piece of star anise and a tsp of jeera...add a tablespoon of ginger garlic paste and fry.....add a finely sliced onion....add the rice and fry till the rice pops a bit....then add double the quantity of water...cover and cook till rice is done

Sevaiyya Heat a tablespoon of ghee, add two handsfull of fine brown sevaiyya and fry a bit....then add a pinch of cardamom powder and sugar according to how sweet you like it, add a glassfull of milk and cook till almost dry....toast some almond slivers, melon seeds and charoli and sprinkle over.....enjoy warm or with a scoop of vanilla ice cream

Chicken Stew Heat oil, add two bay leaves and three pieces each of cloves cardamn, peppercorns, cinnamon and one whole staranise....add ginger garic paste and fry a minute..... add quarter kg chicken and 5 to 6 mushrooms cut in half and fry till slightly brown, add one chopped potato and 2 cups chicken stock and cook till potatoes are half done......add a handful each of vegetables like cauliflower, lauki, carrots, peas, turnips, and cook till chicken and vegetables are done, add more stock if needed..... add one cup thick coconut milk and a few chopped mint leaves.......serve hot with appams or bread

Cabbage Butter Fry This is my favourite way of having cabbage  Steam the cabbage..heat butter add the cabbage, salt and some fresh cracked pepper......fry a bit.. Serve hot  I had it my mum's mango pickle and chapatis

Coconut Juice I have really no idea what the real name of this drink is.....the first and only time I had it was when I had gone to meet my hubby's grandparents the day after my engagement.....that taste has lingered and been imprinted forever.....I have been really busy, but when I saw this month's competition, I knew this is what I had to submit.......this is my rendition of that drink Tender  coconut with malai....the sweeter the coconut, the better..... remove the water from the coconut...... scrape out the tender coconut taking care that you don't scrape the skin....in the blender, grind the coconut with sugar (only if needed), adding the coconut water to get a smooth paste.....mix this paste with the rest of the water and strain it......chill it then pour into tall glasses and serve

Assorted veggies Assorted veggies like broccoli, carrots, bell peppers (red, yellow, orange) snap peas, onion, tomato and few cloves of garlic Heat oil, add the garlic when slightly browned, add the veggies and the chowmein miracle masala, toss, add salt to taste and cover and cook just till the tomatoes are done about 5 minutes

Ginger Orange Cake Scrape the rind of two big oranges. Heat the oven to 180 degrees, prepare a baking dish by buttering and dusting with flour Cream 100 gms butter with 150 gms sugar, add a few drops of vanilla essence then add two eggs and mix nicely...... then squeeze the juice one orange, add a tsp of baking powder and 1/4 tsp of baking soda....whip nicely.... add 250 gms flour and the orange rind leaving a tablespoon aside for garnish....add finely chopped candied ginger...mix till incorporated but do not overmix Bake in the preheated oven for approx 45 mins or till a toothpick inserted comes out clean For the glaze In a pan squeeze and strain out the other orange, add half a cup sugar.....boil till the mixture reaches a two thread consistency stirring constantly so that it doesn't stick.... take off the flame and add 30 ml of ginger liqueur, stir till the mixture is smooth putting back on a low flame if required When the cake is warm and the glaze slightly cooled

Onam Sadya Of all the things there, I made the inji puli, inji thayir, cabbage toran, red bhaji toran, beans toran, olan, kalan, errisery, aviyal, sambar, rasam, buttermilk, kheer and unni-appam I will update the post for the recipe for all the dishes, starting off with the unni-appam For unni-appam Wash and soak one cup raw rice for atleast 4 hours or overnight, grind with coconut, cardamom jaggery and overripe banana to a thick consistency Heat the appam pan and pour ghee in the wells, drop a tablespoon full of the batter into each well when the ghee is hot, turn down the heat and fry till brown then turn over and fry a minute more. Semiya kheer Heat ghee, add the crushed semiya, add crushed almonds and cashews, fry nicely, add sugar and milk, let it boil till the milk is slightly reduced, add cardamom powder and take off the flame Inji puli (shortcut method) Chop ginger and green chilli into tiny pieces, heat oil and fry the ginger and chilli pieces, when it starts to get brown,

Brinjal Garlic Roasted Bharta spread foil on a baking sheet, preheat oven to 180 degrees Use the big variety bharta brinjal and chop into big pieces add to the baking sheet. Add a chopped onion, a big pod or two of garlic, a tomato, whole dry red chillies as per your spice level, a handful of peanuts, turmeric powder, cumin powder and salt. Drizzle olive oil over the vegetable and mix nicely. In crease oven temperature to 200 degrees and bake for 15 minutes. Check the vegetable, stir and add a bit of water if needed,bake for another 10 minutes. Remove from the oven and let cool a bit and grind coarsely. Put it in a bowl and garnish with mint leaves. It taste lovely with chapatis, bread or even as a dip

Birthday Cake Cake (this recipe is from a Martha Stewart website and the cake came to perfection....if you google Martha Stewart pastel cake, it available online...I used half the recipe with a smaller cake tin... hence lesser layers) 6 1/2 cups/789 g cake flour (not self rising), sifted 3 tablespoons baking powder 1/2 teaspoon fine grain sea salt 2 1/4 cups/500 ml whole milk 2 tablespoons pure vanilla extract 1 1/2 cups plus 4 tablespoons/395 g unsalted butter, room temperature 2 1/2 cups/490 g granulated sugar 10 large egg whites A few drops of each of food colour of your choice Preheat the oven to 350 degrees. Grease six 8-inch round cake pans, and line the bottoms with parchment. If you don't have six pans (understandably so) use as many as you have, and plan to wash them between baking cake layers. Sift the flour, baking powder and salt into a large bowl. Combine milk and vanilla. Beat butter with a mixer on medium speed until smooth. With the mixer running

Chicken and cheese bites Chicken mince half kg An onion finely chopped Four cloves garlic finely chopped Chilli flakes a big fat pinch (depending on your spice level) Salt and pepper Mixed dried herbs a tablespoon Mini cheese cubes or 1 cm cheese cubes Preheat your oven to 160 degrees Mix all the ingredients except the cheese together. Form balls of the mince and flatten, add a cheese cube in the centre and seal and form a ball again Brush a cupcake pan with oil and put the chicken balls in brush the chicken meatballs with oil and bake for 20 minutes. Serve hot

Red bhaji with mushrooms   Heat oil add some mustard for tempering... When the mustard crackles add a fat pinch of chilli flakes and some crushed garlic.... Add an onion and 5 mushrooms (finely sliced) fry for half a minute.....add the finely chopped lal bhaji and cover and cook for 5 min....add a chopped tomato and cook till the tomato is mushy and the water dries up... Have with roti or rice

Dosa batter vegetable fritters 1 onion, green chilli, carrot, cabbage, red, yellow and orange peppers, French beans, salt, pepper, mint leaves and ginger Chop all finely or put everything in the chopper. Add all the chopped vegetables to the dosa batter.  Add saly and pepper to taste. And deep fry or shallow fry Serve hot with ketchup

Chicken Roast Make slits and marinate a whole skinned chicken with a cup of curd, a tablespoon or two(depending on how spicy you would like it) of Kashmiri chilli powder, a tablespoon of cumin powder, a tsp of garam masala, half a tsp of pepper powder, two tablespoons of finely chopped mint leaves and salt to taste..... atleast an hour or over night in the fridge Chop into one inch pieces three s mall potatoes, five to six French beans, one and half carrot, a quarter piece each of red, yellow and orange bell peppers, one fourth of a small cauliflower, a whole head of garlic and a tomato. Clean a big onion and keep it whole Preheat your oven at 200 degrees Use the big aluminium foil and arrange it on a baking tray....pinch the corners up and make like a bowl or you can use a big aluminium tray or a large baking dish Remove the chicken from the marinade and place it in the centre of your baking dish and put the whole onion in the chicken cavity. Then toss all the vegetables in t

Whole Masoor Dal with Tuna Fry and Chapatis For the whole masoor In a pressure cooker, add 3/4th cup of whole masoor dal and wash nicely. Then add half tsp of turmeric powder, a tsp of chilli powder and a tsp of garam masala. Add a chopped onion, a tsp of ginger garlic paste, a chopped tomato and two green chillies and salt to taste.  When the dal is cooked, temper with a tablespoon of ghee and half tsp of cumin seeds. Serve with a dollop of ghee or with a little lime squeezed over it Tuna fish fry I used tinned tuna flakes for this....heat a pan, add the tinned tuna, add a large chopped onion and a tablespoon of fish fry masala.... fry nicely till all the water has dried up and the fish starts catching on the pan

Mango Fish Curry Can use fish like seer fish, king fish, mackerel, sardines or even prawns for this recipe I've used king fish for this Grind to a paste a little coconut, turmeric powder, chilli powder, ginger and coriander seeds Heat oil, add mustard seeds and a few fenugreek seeds, when the mustard sputters, add some curry leaves and a finely chopped onion...fry till the onion is light brown, add the paste and fry till the oil comes up, add water and salt, stir nicely. Reduce the flame to simmer then add the mango and fish pieces, cover and cook till the mango pieces are soft.