NANKHATAI

 Its eggless indian cookies. light and crispy, best enjoyed with a cup of tea.

INGREDIENTS:
1 cup shortening/butter
1 cup powdered sugar
2 cups all purpose flour
pinch of nutmeg powder
1/4 tsp cardamom powder
5-6 tbsp of pista powder (optional)

METHOD:

• Mix the shortening and powdered sugar.
• Gently add the flour, cardamom, nutmeg, and pista powder.
• Make into small balls. sprinkle some pistachio on top.
• Keep on a baking sheet 2" apart and bake at 300 degrees for about 20-30 minutes or till done.

makes 20-24 .

GOBHI MANCHURIAN

         Gobhi manchurian is an indo Chinese dish. It can be made dry or gravy. Dry manchurian served as appetizers and manchurian with gravy as side dish. It nothing but fried cauliflowers tossed in manchurian sauce. Here is the dry version of it.

INGREDIENTS:
Cauliflower - 1 medium sized cut in florets
FOR BATTER:
Cornstarch - 2 tbsp
All purpose flour - 2 tbsp
Red chilli powder - 1 tsp ( adjust according to your taste.)
Ginger garlic paste - 2 tsp
Hot chili sauce - 1/2 tsp
Soya sauce - 1 tsp
Chili flakes - 1/2 tsp
Food color - 1/4 tsp
Salt to taste
Ajinomoto - few pinches
FOR SAUCE
Oil - 1 tbsp
Red dry chili - 2
Ginger finely chopped - 1 tsp
Garlic finely chopped - 1 tsp
Hot chili sauce - 1/2 tsp
Soy sauce - 1 tsp
Vinegar -1 tsp
Cornflour - 2 tbsp mixed with 1 cup of water.
Green onions chopped - 2 tbsp (save some for garnishing.)
Salt to taste

METHOD:

• In a mixing bowl, mix in all the ingredients for batter. Make a smooth pancake like consistency batter by adding water if needed.
• Coat the florets with this batter and deep fry it till crispy golden color.
• While frying make sure not to over crowd the pan. Drain out excess oil and keep it aside.
• Now heat oil in a pan, add red dry chili, ginger and garlic. Sauté it for 30 sec.
• Then add chili sauce, soya sauce and vinegar one after another. Then mix in the cornflour with water and keep stirring it until it becomes thick.
• Toss in the fried florets in the sauce well for 2 mins.
• Garnish with green onions and serve hot.

Makes 4 servings.

BHINDI MASALA

    This is a very easy ladyfingers dish with onions and spices.

INGREDIENTS:
Ladyfingers(bhindi) - 1 lb or 500 gm
Oil - 4 tbsp
Cumin seeds- 1/2tsp
Onion sliced-  2 large
Green chili slit- 2
Tomato chopped - 1 medium
Turmeric powder - 1/2tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tbsp
Dry mango powder - 2 tsp
Salt to taste

METHOD:

• Wash and cut both the ends of bhindi then slit horizontally keeping one end intact.
• Heat oil in a pan add cumin seeds.when it changes color add onions and sauté it till golden brown.
• Add green chili and bhindi then the rest of the spices,turmeric powder, red chili powder, coriander powder and salt.
• Mix and let it cook covered on low heat for 5mins till the bhindi is half done.
• Now make some space in the center by pushing the bhindi to the side, then place the tomato in that place and cover it for another 2 mins till the tomatoes are soft.
• Add dry mango powder,Then increase the heat and stir it for 2 mins to blend all the spices nicely.
• Serve hot with roti or rice.

Makes 4 servings.

OATS CHILLA

        This healthy chilla can be your best thing to start your day as its rich in protein and fibre. Oats must be consumed daily as its has cholesterol lowering agent. So I always try to incorporate it in my daily meals.

INGREDIENTS:
Oats flour - 1 cup
Mixed dal ( Chana dal, masoor dal, mung dal) - 3/4 cup
Onions chopped - 1 medium sized
Green chilli chopped - 1tsp
Coriander leaves - 1 tbsp
Red chilli powder - 1tsp
Garam masala - 1/2 tsp
Amchur powder - 1/2 tsp
Salt to taste
METHOD:

• Soak deals in Water for minimum of 2 hours. Then make a paste in a blender with water and keep it aside.
• For oats flour, dry roast the rolled quick oats on low heat for 2 mins then grind it to powder . You can store it in air tight jar for months.
• Now in a mixing bowl, mix the dal paste, oats powder and all the remaining ingredients to make a spreadable batter by adding water as needed.
• Heat non stick tawa, then take a ladleful of batter and spread it slowly to make a 4 inch circle. Just remember you can never make it thin like dosa. So don't try to otherwise it'll be a big mess :-).
• You can drizzle a little oil around  if needed. Then flip it to cook the other side.
• Now repeat this process to Mae more chillas.
• Relish this healthy chilla with your favorite chutney or tomato ketchup.

Makes 10 chillas.

EASY GOAN FISH CURRY

                  Its a popular fish curry from Goa. It's delicious as well as satisfying too. Can be made with any kind of white fish like pomfret, mackerel or even Tilapia.

INGREDIENTS:
Fish cut into pieces ( I used Tilapia) - 1 lb or 500 gms
Oil - 1 tbsp
Cumin - 1/4 tsp
Onion paste - 1 medium sized
Ginger garlic paste - 1 tsp
Tomato purée - 2 tbsp (you can use tomato chopped but purée will give nice smooth texture )
Turmeric powder - 1/4 tsp
Coconut milk - 1 cup
Red chilli paste - 1 tsp
Garam masala powder - 1/2 tsp
Lemon juice - 1 tbsp
Salt to taste

METHOD:

• Wash the fish and marinate with lemon juice and salt for 15 min.
• Heat oil in a pan, add cumin .let it crackle then add onion paste and ginger garlic paste.
• Sauté it for 5 mins till the raw smell of it goes away.
• Then add turmeric powder, red chilli paste and tomato purée. And cook it for another 3 mins.
• Now add the marinated fish and let the fish cook through. This will take around 4 mins.
• Lastly, add garam masala powder and coconut milk. Simmer it for 2-3 mins.
• Enjoy with steam rice.

Makes 4 servings.

BROWN ONION CHICKEN

               The secret to this rich tasting dish is taking time to caramelize the onions for the deep flavor. The whole spices used here can be removed before serving.

INGREDIENTS:
Chicken - 4 lbs(2 kg)
Oil - 4 tbsps
Onion chopped - 2 cups
Yogurt - 2 cups beaten
Cornstarch - 2tsp
Ginger garlic paste - 1tsp
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Cumin seeds - 1/2 tsp
Bay leaves - 3
Green cardamom - 6
Cloves - 5
Cinnamon - 1 stick
Whole dried red chilli - 2
Coriander leaves chopped - 1 cup
Salt to taste

METHOD:

• In a large pan, heat oil 2 tbsps of oil. Sauté onions until dark brown on medium heat for 15 mins.
• Transfer onions to a blender. Now in a mixing bowl mix yogurt and cornstarch well. Then add this mixture to the onions and blend until smooth. Keep it aside.
• In the same pan, heat remaining 2 tbsps oil on medium heat, stir in the ginger garlic paste for 1 min then add turmeric powder, red chilli powder and the remaining whole spices.
• Sauté it for 1 min, then add chicken and salt and brown the chicken by stirring in between.
• Add the yogurt mixture and half the coriander leaves. Cook it covered on low heat until chicken is cooked through.
• At this point you can discard the whole spices. Garnish with coriander leaves and serve hot.

Makes 7-8 servings.

COCONUT RICE

          A rice dish cooked with coconut. Tastes amazing with south indian curries.

    

INGREDIENTS:
Long grain rice - 1cup
Coconut milk - 1 cup
Green chilli - 2 
Curry leaves - 8
Urad dal - 1 tsp
Cumin seeds - 1/2 tsp
Mustard seeds- 1/2 tsp
Fresh coconut grated - 2 tbsp
Oil - 2 tbsp
Lemon to taste
Salt to taste

METHOD:

• Wash and soak rice in water for 30 mins.
• Heat oil in a thick- bottom pan and add the urad dal and green chilli, allow to splutter.
• Then mix cumin, mustard seeds and curry leaves.
• Add the rice and stir fry for 2-3 mins.
• Mix in the coconut milk, salt and 1 cup warm water, allow the rice to cook on low heat.
• This will take around 15 - 20 mins
• Once it's almost getting done add lemon juice and fresh coconut and mix it with a fork.
• When all the water is evaporated, serve hot with rasam and curd.

Makes 2 servings.