Qasedillas

Recipe:-

1.) Chop 1big onion , 4cloves of garlic (finely),corriander leaves.

2.)1small red bell pepper, 1small yellow bell pepper, 1green capsicum (into fine dice).

3.) Chop 2 chicken breast into small cubes and marinate in 2spoons oil, 1tsp chili powder,1tsp Kashmiri chili powder, 1spoon dry garlic powder, 1spoon dry onion powder. 

6.) Hear 2-3spoons oil add onions, bell peppers and toss for few mins add chopped garlic and toss for 5 mins.

7.)Move the vegetable to one side of the pan and add the chicken in the other side of the same pan , keep mixing the chicken until it's cooked well.

8.)Now mix the chicken and the vegetables and toss for 1-2mins. Switch-off gas.  And remove in a bowl , allow to cool. 

9.) Keep gas on slow(very sim), brush oil on a pan , place one tortilla , spread any 2cheese(moserella , cheddar, Parmesan or processed) I have used processed cheese slices and Parmesan powder , then spread chicken mix,chopped corriander leaves,one more layer of 

cheese and place another tortilla on this .

10.) Press it down and cook until the tortilla is crisp.

11.) Cut into 4pieces as shown in picture.

12.)Serve hot with ranch dip.

Baked casserole

Recepie:-

1.) Grate 2large potatoes.

2.) Season with desired spices(mix dry herbs, chili flakes/powder, pepper, salt.... Make about 2-3 table spoons or more and reserve for later use in this recepie  ) 

3.) Butter a bake dish on all sides and base. 

4.) Put and spread the potato mixture. 

5.) Layer with slices of tomatoes.sprinkle seasoning again.

6.) Layer onion ,season again.

7.) Powder or break bread into pieces and layer . Add some more seasoning .

8.) Add a layer of finely chopped mint and corriander leaves.

8.) Beat 5eggs till frothy along with seasoning and pour over the layers in the bake dish.

9.) Add shredded moserella cheese or cheddar cheese .

10.) Sprinkle some panko bread crumbs over it. 

11.) Add cubes of feta cheese (if you have u can add olives sliced or even even 

spinach /mushroom /broccoli/ basil,etc) 

12.) Sprinkle some of the seasoning . 

13.) Bake in a pre heated oven at 200 degrees celus for 30 mins.

14.) Microwave in on hi power for 5 mins.

15.) Serve hot with ketchup.

Note:- If u do not use seasoning at each step the dish will not have much taste as there isn't any other spice in the recepie for taste. 

Bhindi raita

Recipe:-

1.) Wash, dry and chop bhindi (lady fingers )in to thin slices.

2.) Chop 3flakes garlic slices.

3.) Heat 1spoon oil add crushed cumin.

4.) Once it cracked add the garlic and get them golden .

5.) Add the chopped bhindi and sauté a bit.

6.) Cover cook and keep mixing once in every 2mins.

7.) After 5mins add salt and mix. Cover cook until well done . (Keep mixing in regularly to avoid burning ) 

8.) Add dhaniya jeera powder, red chili powder and rock salt (one pinch)

9.) Add corriander leaves and let the mixture cool slightly .

10.) Mix in cold-thick yogurt or Laban at the time of serving. 

  

Grilled Halomi -cheese sandwhich

Recipe:

1.)Slice and grill on a hot griddle (pan) few pieces of halomi cheese taken from the block of cheese.

2.)Slice tomato and onion

3.)Butter the bread, on one slice place the sliced vegs and sprinkle salt ,pepper and then layer the grilled cheese sprinkle add some red chili powder,mixed dry herbs.

4.)Add chopped cilantro/parsley and cover with the other slice.

5.)Serve either as it is or grill .

Tomato feta cheese salad

Method :-

Tomato -cucumber-feta cheese salad:- 

Chop tomato(cherry tomato preferably) , cucumber ,white onions, olives in bite sized pieces, cut feta cubes and add to the chopped vegetables and add few chopped Basil/mint and Coriander leaves /parsley as per availability , add lemon juice of half lime ,dash of mixed dry herbs (oregano /thyme,etc) , pinch of pepper and a generous drizzle of olive oil , a good mix and voila the yummy salad is ready....

Bread cones

Ingredients :-

1.) 4 cups bread flour/self rising flour

2.) 1 1/2tbsp sugar

3.)1tsp salt

4.) 2/3 cups milk

5.) 2large /3small eggs

6.) 2tbsp butter melted

7.) 2 1/2 tsp active dry yeast

8.) 1/4 cup water

9.)milk /eggs for brushing 

10.)8 A-4 size papers

11.) 8 foil papers (cut slightly bigger than A-4 size.)

12.) white sesame seeds, flax seeds,kalonji (as per choice) 

Method:-

1.)Add 4cups flour in a big bowl 

2.) To it add sugar, salt and mix

3.) in a separate bowl ,mix warm water and yeast n mix slowly but well .

4.) Now add the yeast to the flour,

5.) add the eggs too,

6.) mix with spoon slowly n gently.

7.) add warm milk and mix with hand,  kneed gently inwards until the dough is soft n sticky but well combined.

8.) cover with cling wrap /cloth n let the dough rise for 1hour.

9.) keep it in a dark n warm place while resting.

10.) roll the A4 size plain paper n then the foil paper over it to make cones .make 8such cones.

11.) once the dough has doubled up slowly remove it on a flour dusted surface , while pressing down the extra air in it .

12.) cut into 8 equal parts n slowly roll to make 30 cm long rope with each of them.

13.) roll them on the foil cones starting from the lower tip of the cone,sprinkle add the sesame seeds(or other options as per recipe) 

14.) let them rest for 20 mins.

15.) pre heat oven to 200 Degrees C or 400 Degrees F.

16.) bake for 16-18 mins at 200 d C. After brushing with egg or milk.

17.) remove from oven and discard the foil n paper cone.

18.) spoon in or pipe in your choice of filling and serve . 

Corn Cheese Balls

Recipe:-

Ingredients

Oil for frying 

For base mixture

1.)1cup frozen corn (microwave 2mins).

2.) 1medium sized potato wash and microwave 4mins,peal and smash/grate.

3.) crush 1long red chili and 1/2tsp origano.

4.) 1/8 tsp of garlic paste.

5.) 1/4tsp salt

6.) 1/2cup grated moseralla cheese

7.) 1tbsp corn flour  

8.) 2tbsp finely chopped colored bell peppers(green,red,yellow,orange)

For binding 

1.)3tbsp plain flour, 

2.)thick slurry of 5tbsp plain flour and water (dropping consistancy ) , 

3.)bread crumbs for frying (used panko in my preparation )

Method:-

1.) mix all ingredients from 1-8 listed for mixture.(cheese and potato should combine well) 

2.)oil hands and make small lemon sized balls.

3.) roll in plain flour.(should be will coated) 

4.)dip in slurry of plain flour.

5.) coat with bread crumbs .

6.) heat oil (nice and smoky) ,lower the heat to minimum ,add the corn balls and fry on slow flame ,while turning the side ,until it's evenly fried to a golden color.

7.) remove and drain on kitchen towel .

8.) serve with mint chutney and ketchup.

Tips :-

1.) make sure the balls are combined and well shaped (no cracks)

2.) ensure the dry plain flour is well coated to the corn balls.

3.) the slurry is not very liquid and coats well on the balls to avoid cheese coming out while frying.

4.) press the bread crumbs slightly on the cheese corn balls so that they don't fall off while frying .

5.) do not over season the mixture ,else the taste of cheese will not be prominent.

6.) do not fry on high flame as they may not cook from within and get burnt from the outside.

Saag wale aloo

saag wale aloo....

wondering how come its not green!!!,

Yes I know , too much of spinach will make it green i add little of it .

Recipe:-

1.)spinach n little methi leaves along with fried onion , tamatos , cloves, cinimon, n coriender leaves to make a gravy and 2.)then add the boiled and pealed potato with little red chili powder,haldi,salt and  dhaniya- jeera powder. Bring to a boil 3.)serve hot.

Tava nan n paneer sabje

Tava nan n paneer sabji 

Tava nan :- 2cups self rising flour, 1/2cup curd, 1/4cup or more milk to bind the dough, salt , 1tbsp butter and chopped garlic /coriander leaves for later use

Mix the flour , salt, butter, the curd and mix slowly add the milk until you have a soft dough but not sticky . Kneed slightly on floured surface . Cover with cling wrap keep covered for 3-4 hours . Shape them like roti using hands(no rolling pin used) wet one side n place on hot tava (wet side down) , on medium to slow flame . Press the chopped garlic /coriander leaves on the open side . Once the nan begins to get puffed simply turn the tava over the flame (make it high ) n hold the nan over it in few seconds the nan is  roasted . Turn tava n slowly remove the nan with a spatula or pakkad. Apply butter or ghee n serve hot.

Paneer sabji (no pic available) :- fry one onion chopped ,half big garlic smashed (skin on ) , 5green chillies and 1tomato ,5-6cashews , in little oil in a pan .grind it to a smooth paste , in the same pan add some oil add paneer cubes n fry them till slightly golden , add capsicum n fry add few cashew nuts  now add pinch of red chili powder, dhaniya jeera powder , sal , haldi , elaiche powder, garam masala powder and mix well add the ground masala and little water (from mixer ) bring to a boil . Add little cream (if not available use little milk) . Mix well n garnish with coriander leaves n serve with nan .

Prawn Fry

Recipe:-

1.)regular big sized prawn ... 

2.)Marinated in chilli powder, haldi, salt , garlic paste, corriander powder , lemon , green gillis chopped , n plenty of corriander leaves chopped ... 

3.)Mixed with con flour n rice flour n deep fried ....

Prawns ghee roast

Recipe:-  

1cup shelled ,deveined prawns, about 6 Kashmiri chiles whole, 3-4round red chilles , fist full of fresh grated coconut, 1 large onion roughly chopped, 1tomato chopped, 4-5 big pods of garlic,pinch of methi seeds, pinch of jeera and 1 teaspoon of corriander seeds, corriander stems ..., grind all the ingredients except prawns into a fine paste with as little water as possible, heat a deep heavy bottom pan , add little ghee , add few curry leaves, n 1 green chilly slit length wise, now add 1 -2 tea spoons of gram flour( basen ) let it roast for half a min on medium heat now add the ground masala n few curry leaves n let it fry until all the water is evaporated n it's well done, add salt n little water from cleaning the mixer, add the prawns n let it cook for few mins , now add half tea spoon spoon red chili powder n mix we'll add corriander leaves mix n add a good helping of ghee n mix we'll , garnish with corriander leaves n serve with white rice or dosa....

Prawns satay

Recipe:-

1.)Simply clean prawns n devein them , 

2.)add salt ,redchilli & haldi powder ,little tandoori masala ,squeeze lime 

3.)Now thread them on long toothpicks or sequers .. 

4.)No need for marinating ...(if u have time u can pre marinate )....

5.)dust cornflour evenly n give a good mix ....

6.) heat a pan with little oil to a smoking point n place few of the satay in it keep tossing n cook on low to medium flame or until cooked takes bout 8-10mins n then on slightly high medium flame for the browning effect ...

7.) serve hot

Tip

1.)key is perfect pan frying until cooked n browned ... 

2.) soak the scewers in water to avoid burning.

Simply vegetable curry

Recipe:-

1.)Heat oil add jeera ,

2.)add roughly chopped ginger n garlic , 3.) then onion fry,

4.)nowcarrot cubes ,Beetroot cubes,potatoes n stir fry ,

5.)then add little water one magi veg cube n cover cook till done n water dries up ,

6.)now add capsicum green ,red ,yellow,orange n continue to stir fry ,

7.)add frozen peas n sweet corn (micro 1-2minsbefore adding)

8.)also cabbage n cauliflower,

9.)tomato  n mix well ...

10.)cover cook.....

11.)salt ,chili pow ,halidi ,garam masala...

12.)with lime n coriander leaves

 13.)serve hot ,goes well with chapatis

Veg pizza (using ready made base)

Jhat pat veg pizza (used ready made pizza base)with a sauce 

For sauce :- mix together 

1.)ketchup, 

2.)garlic mayo, 

3.)tiny bit of mustard paste, 

4.)oregano , 

5.)chili powder 

Method:-

1.) apply sauce on the pizza base.

2.)whatever fresh veges available (used onion , tomatoes, black olives , capsicum , golden corn  )

3.)finally cheese ... 

4.)In pre heated oven for 20 mins at 180 degrees C .

5.) cut into quarters and serve hot

Veg pulao

Recipe:-

Pre-prep:-

1.)Soak basmati rice 1n half cup , 

2.)mean while grate carrots n beat roots ( big grater) , 

3.)keep frozen peas or boiled n shelled peas half cup, 

4.)one medium potato pealed n diced, 

5.)slice 1 onion, 

6.)2-3 big pods of garlic  smashed , 

7.)boiled sweet corn or frozen corn one fist full, 

8.)one pack paneer, 

9.)any other veges chopped if u like, one green chili chopped , 

Method:-

1.)In a wide non stick pan , put little oil  once heated up  add 5 cloves, few green cardamom , one bay leaf , 1 inch cinnamon stick, 

2.) now add onion , garlic n sauté once the raw smell disappears.

3.)then goes in the potatoes, paneer, carrots n beat root just toss 

4.)add green chili, peas, corn , one by one n sauté , 

5.)add salt , pinch of Sunday special masala, garam masala , red chili pow, haldi  n mix well switch off gas ,

5.) In a rice cooker put the soaked n drained rice , n add about 2 glasses of water , coconut milk pow then dump in the sautéed veges, add some saffron n cashew sautéed in little oil ... Close lid n cook until the water is evaporated....

6.) Let it sit for 5-10 mins for the flavours to seep in .... 

7.) mix well and serve

Suggestions

If u want to use a pressure cooker , add rice the veges , water , cashew, saffron coconut milk pow n close lid without the weight(whistle) let the steam come from the cooker n when u c the vapor coming in a nice hot stream put the weight n take 1 whistle keep on sim for 3 mins n switch off gas, let it sit for 5 min release pressure n let steam escape , mix well n serve .....)

Atta and soya flour Ladoo

Well I tried the dhrwad peda but since my kids don't like dark brown colour , roasted it a bit less , n also used soya n wheat flour combination as against only wheat flour in original recepie... Also added pista flakes ... So what ever u call it ...Btwn im not a pro at shaping the ladoos so the uneven shape is giving a good texture too . 

Recipe:-

Ingredients:-

1.) 1cup flour mixed in 3:1ratio wheat and soya (or simply use store bought)

2.) 3/4 cup sugar ,extra for sprinkling

3.) ghee 1/2cup to fry and little to apply on hand while rolling

4.) milk as needed 

5.) pista silvers as needed

6.) elaiche powder

Method:-

1.) heat ghee and reduce flame to slowest add the flour , keep stiring n fry to get a golden brown colour n nice smell (under cooked will not give the taste n over cooked will give burned taste) on the low flame

2.) add the milk and mix to get a mix like dough texture (just enough to combine n bind) switch off gas.

3.) powder the sugar ,add elaiche powder and pista to the mix when it's still warm .

4.) carefully roll ladoos with ghee on our Palm (if the batter gets cool it will not roll out,heat slightly if need)

5.) roll in sugar crystals immediately.

6.) let them cool and they are ready to eat.

Microwave peda

Recipe :-

1can (14fl. Oz) sweetened condense milk, 

few strands of kesar,

little green cardimom powder ,

1 3/4 cup of milk powder, 

3-4 table spoons of unsalted butter/1/2stick  (I put only half of that) ....

mix all ingredients in a deep microwave safe bowl...n micro for about 4-5mins stopping n stiring after every min ...until u can roll a ball between ur finger for a little dough ....then take the batter on a greesed plate n spread carefully ...cut using cookie cutter or make peda shape by roling on the palm...press down flakes of pista or almond silvers n serve .... 

Tastes more like pasi dairy sweets or outer cover of eclairs ,chewy ....but not as soft as regular milk pedas...may turn softer if using less microwave timing.

Khandvi

Recipe:-

Method:-

1.) 1cup besan (fine variety) 

2.) add to this about 1&1/2 cup butter milk (thick) /Laban (or more if needed)

3.) pinch of haldi, ginger paste , garlic paste(optional) ,green chili paste and salt to taste.

4.) mix well ,no lumps you may wisk it with a stick blender if u wish.

5.) keep on low flame and cook by stiring constantly until it's dry n all liquid is absorbed (gram flour should be cooked )

6.) keep work station ready with couple of steel plate reversed and oiled. 

7.) quickly switch off gas and pour the sticky mass on the oiled surface and spread with the back of a oiled knife or broad spatula to form a thin layer as much as possible.

8.) cut into strips and carefully roll it up.

9.) remove in serving dish .

10.) add to this a tadka made in a spoon full of hot oil ,mustard seeds,red chili bits,curry leaves and hing.

11.) sprinkle fresh grated coconut and a good helping of corriander leaves.

12.) serve hot.

Varition :-

Used store bought multigrain ata and made khandvi using above recipe .

Rava dhokla

Recipe:-

1cup roasted sooji , 1 cup Laban , 1/4 cup besan , 1/4 cup water , fresh ginger paste 1/2tsp , chili crushed 1-2 , 1/4 tsp sugar , salt to taste , mix all the above ingredients n keep for 10 mins , add more water or Laban if it's too dry , 

keep the cooker ready for steaming with ring n  water , just before pouring the batter into a dish add eno 1packet n mix well but with light hands , steam for 15-20 mins without weight (whistle) . 

Once you remove the dhokla from steamer loosen the edges n let it cool , unmould in a plate and pour some sugar dissolved in water (to keep it moist) , 

give tadka of mustard seeds , jeera , red chiles, curry leaves n hing .... 

Garnish with coriander leaves n fresh grated coconut ...

Crispy corn chili peppers

Recipe:-

Method:-

1.) To 1&1/2cup golden corn (u can use frozen after thawing) ,add salt ,pepper,pinch of red chili powder and keep 5mins .

2.) add corn flour and mix ,add few spoons water to make a thick coating

3.) heat oil for deep frying and sprinkle add the corn .

4.) fry till golden and crisp ,keep aside for later use.

5.) Finely chop 2big onions,1whole garlic,1inch ginger,2green Chilis in a food processor.

6.) heat 4tbsp oil in a wok and add the chopped masala and fry till its golden(do not burn)  by stiring frequently

7.) add chopped capsicum and colored bell peppers (if using) and stir fry for couple of minutes.

8.) Add soya sauce,pinch of red chili powder,a dash of tomato ketchup, salt and little pepper to taste.

9.) Add the crispy corn just before serving . 

10.) serve hot.

Jeera aloo

Recepie:- 

1.)Slice Aloo, cut each slice into 4 pieces

2.)add salt chili powder, haldi, n roasted jeera , 1 -2 spoons oil n mix well. 

3.)micro wave for 3 -4 mins or until done in a micro wave dish, stiring once in between....

4.) garnish n serve... ( made the dish n presentation in under 10 mins) ...

Carrot halva

Recipe:-

1.) take about 1litter milk.

2.) to this add 6-8 finely grated carrots and bring to a boil in a deep heavy bottom non stick pan and reduce heat.

3.) add to this 1packet paneer cubes (defrost if using frozen,wash ,crumble and then use)

4.) add green cardimom powder

5.) add sliced pista and/or other dry fruits of your choice

6.)keep stiring and cook it till its dry and all the liquid is absorbed.

7.)add 3tbsp of condensed milk

8.) then add 3/4 cup sugar 

9.) let the sugar melt and keep stiring until the sugar is absorbed. 

10.) delicious halva is ready to serve hot 

11.) can be served chill after few hours of refrigeration . 

Squid pepper masala

Recepie:-

1.)Cleaned squid only the meat (no tenticals).... Take Washed n thinly sliced horizontally either strips or rings, about 1/2 kg after cleaning, 

2.)5 big onions thinly sliced,

3.)1 tomato finely chopped , 

4.)ginger garlic paste , 

5.)coarsely ground pepper corns 2 tea spoons, 

6.)chili powder half tea spoon , 

7.)dhaniya jeera pwd,

8.)salt 

9.) pinch of haldi , 

10.) green chillis slit ,

11.) few springs curry leaves,

12.) little corn flour .....              

Method ... 

1.)Was the quids n add salt leave for a while , 

2.)then discard the water which comes out of it , put the squid on a kitchen tissue or new paper for next 10 mins or so until its completely dry 

3.)now place them in a bowl n add chilli powder n a tiny pinch of turmeric, let it sit for 5 mins or so ...

4.)sprinkle corn flour n mix well heat pan , 5.)add oil n spread the oil on the pan surface , 

6.)put the squid in a single layer on the pan surface , turn it in half second n keep moving the pan n next half second or so u will notice the squid starts becoming opaque white , n now switch off the gas immidiately (total cooking for squid is 1 n half mins at max , over cooking can make it rubber like or hard ).

7.) Remove it n keep aside to use later, heat 2 spoons oil , add the onion n fry well, until it is cooked n becomes half the quantity, golden in colour 

8.)half spoon ginger garlic paste fry well, 9.)add tomatoes, fry them till soft pulpy n smashed , 

10.)add the curry leaves.

11.)slit green chillis , keep frying 

12.)add pepper, pinch of turmeric (v. Little masalas) n Dhaniya jeera powder , red chili powder just for flavour , 

13.)now sprinkle water , 

14.) add the salt n mix well 

15.)to this add the squid n mix well , 16.)serve hot ...Goes well with rotis, ghee rice, kerela parathas, etc...

Hamous

Arabian delight , Hamous ... 

Recipe :-

1.) soak chick peas overnight n drain , boil them next morning , discard the water , 

2.)grind 2-3 garlic flakes, pinch of cumin powder, pinch of red chilli powder , olive oil, little garlic powder, boiled chick peas, tahini paste (use sesame seeds if unavailable)n grind to a smooth paste... (Avoid using water) , 

3.)finally add salt n squeeze lime , mix well 

4.)serve with chilli paste , olive oil n olives.... 

Suggestion

1.)Goes well with pita bread, Lebanese breads, or toasted breads.... 

2.)Variation is add a piece of boiled beetroot to the chickpeas while grinding n enjoy beetroot Hamous ...

Vegetable crochets

Simple easy n quick crochets ...  

Receipe:- 

1.)blend one cup left over cooked rice with v.little water .

2.)to it add chopped capsicum,grated carrots,corriander leaves few springs chopped,or any boiled veges if available,

3.)red chili powder,haldi ,salt ,garlic powder n  any spices of ur choice 

4.) now add bread crumbs mix well make crochets ...

5.)roll in bread crumbs (I used roasted garlic flavored ,even regular will do)....

6.)deep fry in hot oil n serve hot....

Steamed modaks

Oh my! I am SO drooling here! 

Recipe:-

Method:-

Outer cover:-

1.)1cup rice flour 

2.)to this add 1cup boiling hot water (with little salt added once it comes to a boil) . Care should be taken to add slowly stirring along side with a spoon so that there r no lumps ...

3.)cover n keep for 10 mins or so ...

4.)then oil your hands n slowly kneed the dough well (the dough will be hot ,be careful kneeding the dough well is important to avoid it from cracking )...

5.)keep it covered in moist cloth while ur not working in it or cover it n keep aside....... 

6.)Keep oiling your hands every time u try to flatten the dough before filling in the mixture to avoid sticking ...

for filling ....

1.)in a bowl 1cup freshly grated coconut 2.) mixed in 1cup crushed jagry few 3.)green cardamoms powdered 

4.)along with little khus khus (poppy seeds it's optional)...

Making the dumplings

1.)now divide the dough into10-12 equal parts n flatten them on your palm put the filling in and slowly bring the edges together to give shape of Modak ...

2.)if u have a Modak press u can use it at this stage to give shape ....

3.)oil a container n place the modaks carefully into it n steam for 12-14mins in a cooker without weight or a steamer....

4.)serve hot with ghee ...

Suggestions

1.) I had my modak mould here, which makes the job easy! also don't forget to oil the Modak moulds ...

2.)Regular rice flour should b ok or u may add 2spoons of glutinous rice flour if u wish ...I have used only plain regular rice flour ...(in India you also get special rice flour to make modak and Bhakri at mills, and it will not develope cracks while steaming)

3.)You can do with out them too just squeeze pinch the edges together between two fingers of the flattened round from the sides to get the creases as many as 4or 5will make it look like a katori n then fill in mixture finally slowly bring them together n give.

Carrot, shalgam talasani

Recipe:-

Method :-

1.)Finely chopped carrots n shalgam (after discarding stem, peal) .

2.)Cooked along with a tadka of garlic n red chillis using just 2 spoons of oil .

3.) cook cook until done .

4.) add salt to taste.

 V. Good for health.. ... Easy n tasty too... Goes well with rice dal....

Suran Upkari

Recipe:- 

Method:-

1.)de-skin ,clean ,cut yam(suran)into cubes .

2.)heat a wok with 1-2spoons oil, add mustard seedsn pinch of jeera,let it splutter, 

3.)add red chille pieces ,add hing ,n mix add few curry leaves n one green chille (in quickly one often another )

4.) now , followed by haldi powder n mix add the vege n mix let it fry for a minute or two .

5.) add a pinch of red chille powder n salt n some water(tamarind paste optional to cut the itch from yam) 

6.)let it cook covered until well done. 7.)Open lid n let b on high flame until its completely dry n oil separated ...(tc not to let it burn ,mix in between if needed ).

8.) add pinch of chille powder again n switch of the gas. 

9.) mix well n serve hot .

Dynamite Shrimp

Recipe:-

Method :-

1.) marinate one and half kg big prawns after cleaning,deveining and removing shell with salt,black pepper powder,red chili powder for about 1-2hours or more.

2.) Add corn flour to the prawns and mix ,sprinkle water if needed to make thick n sticky mix.

3.) deep fry in hot oil and reserve for later use.

4.) combine in a separate bowl 1tsp vinnegar , 1serving spoon of garlic mayonise, 2-3tbsp of siracha chili sauce, 1/2tsp garlic powder, 1tsp sesame oil and give it a good stir .

5.) add the fried shrimps to the Sauce mix and give a toss. 

6.) garnish martini glasses with lettuce and serve the dynamite shrimps after a sprinkle chopped springs of green onion.

Pumpkin seekh kabab

Pumpkin seekh kababs... 

Recipe :-

1.)grate pumpkin add salt keep fir 5 mins n drain squeeze water 

2.)in one spoon oil fry ginger garlic n green Chile paste ...add the pumpkin...stir fry for few mins until slightly cooked ...

3.)add red chile powder ,haldi,salt garam masala ...n mix well...

4.)now switch off gas n add Kabab/gram flour ...mix thoroughly ...let it cool slightly 5.) oil hands n make the seekh kababs ..either steam it for 5mins approximately or microwave for few mins until its firm on the seekh .

6.)lightly roll rice flour(optional). 

7.)pan fry using a drizzle of oil while rolling the pan gently.

8.)serve hot ...

Crab for food art

Anjal tava masala fry

Recipe :- recipe credit kudpi raj garam tava 

My modification has been I added chopped curry leaves to hot oil in the pan n then placed the fish , sprinkled some more on the fish before flipping sides

Ingredients:

Anjal/Seer Fish Steaks - 1 Kg(or around 14 medium size steaks)
Kundapur masala Powder - 6 Tsp(Adjust according to taste)
Kashmiri Chilli Powder(Optional for better colour and taste) - 2 Tsp
Rice Flour - 2 Tbsp(or around 40 Gms)
Tamarind - A pea size ball, pulp extracted in little water.
Salt  - 3/4 Tsp(or to taste)
Water - About 3/4 cup(approx)
Coconut Oil - 100 Ml (for shallow frying)
Coriander Leaves(or curry leaves) - A handful chopped

Method1.)Clean and wash the fish steaks, pat dry and keep aside.

2.)Combine all the powders, salt and tamarind extract.

3.)Add water little by little to obtain a thick and smooth masala paste that feels like wet mud.

4.)Apply the paste over the fish steaks and arrange them in a way shown as per picture.

5.)That way, the masala gets coated better, doesn't drop off when you lift the fish steaks, and the steaks can be easily detached from one another.

6.)Heat a nonstick pan on medium heat.
Spread 2-4 teaspoonfuls of coconut oil, allow that to heat up and then place 3-4 marinated fish steaks on the pan.

7.)Reduce the flame to sim and allow the fish to sizzle.After 3-5 minutes, one side starts getting crusty.

8.)Sprinkle some chopped coriander leaves on the fish steaks and flip them over to get roasted on the other side.
After another 2-3 minutes, the steaks will be well fried and ready.

Suggestion 
Don't allow the coating to harden and get browned much, as tawa masala fried fish has a crust much softer than its counterpart tawa fried fish.

9.)Transfer them on to a platter, garnish with more chopped coriander leaves.

10.)Likewise fry all the fish steaks and serve them with onion slices and lemon wedges.

11.)You can have them as starter, with fish curry rice, or with accompaniment like ghee rice, pulao or biryani.