CARROT BIRYANI WITH COCONUT POWDER

Ghee for cooking

1 bay leaf

1 tsp fennel seeds

2 shallots cut

1 green chilly cut

1 tbsp ginger & garlic paste

1 tsp chilly powder

1 cup carrot grated

2-3 tbsp coconut powder

1-2 tbsp curd

2 cups rice cooked ( basmati )

Salt to taste

For garnishing:

Coriander leaves chopped

Fried cashew nuts

( sorry forgot to add )

Grated carrots

METHOD:

Fry fennel seeds, bay leaf in hot ghee.

Add shallots, green chilly fry till light

brown & soft.

Add ginger & garlic paste fry for few 

minutes.

Add chili powder, carrot & stir-fry for

 few minutes.

Add in salt, coconut powder & curd mix well.

Add rice & stir-fry until all mixed well.

Garnish with garnishing ingredients.

Serve with your favorite side dish.

SPICY FRIED RED SNAPPER

Lemon slices

Oil for deep frying

Marinate for fish:

400-500 gm fish pieces

2 tbsp chilly powder

½ tsp pepper powder

1 tsp turmeric powder

1 tbsp ginger & garlic paste

Salt to taste

Marinate fish for 20-30 minutes.

METHOD:

Deep fry fish in hot oil till golden 

brown colour.

Squeeze some lemon juice over

 fried fish.

Serve hot.

GRILLED HONEY CHICKEN WINGS

Extra onion oil for brushing

To Make Onion Oil:

 ½ cup shallots sliced

 1 cup oil

Method:

Deep fry shallots in oil until golden

brown, cool & store in dry bottle.

DIPPING SAUCE:

Birds eye chilly

Soya sauce

Salt & sugar to taste

Few drops of lime juice

Little water

( All blend together )

TO GRILL CHICKEN:

6-8 chicken wings

1 tbsp light soya sauce

1/2 tsp dark soya sauce

3 tbsp honey

1 tbsp chilly sauce ( Maggi )

1 tbsp ginger & garlic juice

1 tbsp onion oil

Salt to taste

Marinate the chicken wings with 

seasoning for 2-3 hours or overnight.

METHOD:

Heat up the grill & grill the chicken

wings both sides till cooked.

( Brush the chicken with extra oil 

while grilling)

Serve hot with dipping sauce.

CRISPY FRIED CRAB STICKS

1 packet crab sticks cut

1-2 tbsp rice flour

Few dried chilies cut small

Curry leaves
Salt & pepper to taste

Oil for deep frying

                 

METHOD:

Sprinkle rice flour, salt & pepper on
crab sticks & mix well.

Heat up oil fry crab sticks, chilies & curry

leaves all separately until crispy.  

Mix well & keep in airtight container.

Serve as a snack.

CHICKEN SALAD SANDWICHES TOAST

Few slices of bread

Butter to spread


For Salad: ( all chopped)

Chicken breast grilled/ roasted 

Salad leaves chopped

Tomato chopped

Carrot grated

Onion chopped

Mayonnaise

Salt & pepper to taste

Few drops of lemon juice

METHOD:

Heat up sandwich toaster.

Mix all salad ingredients together & 

keep aside.

Spread butter on 1 side of the bread.

Spread  salad on 1 slice of bread, cover with 

another  slice of bread & toast until done.

Serve hot with your favorite drinks.

SPICY BUTTER PRAWNS WITH CONDENSED MILK

200 gm prawns

1 egg white

Salt & pepper

Corn flour

Oil for deep frying

Marinate the prawns with salt, pepper &

egg white, keep for 10 minutes.

Heat up oil, dip the marinated prawns in

corn flour & deep fry till golden colour.

Butter

1 tbsp birds eye chilies chopped

( green & red chillies)

Curry leaves chopped

1-2 tbsp chicken seasoning powder

3-4 tbsp condensed milk

Nestum to sprinkle on top ( cereal)

METHOD:

Fry both chilies & curry leaves in butter.

Add condensed milk, chicken seasoning

powder.

Add fried prawns & stir-fry till all mixed well.

Remove from fire, sprinkle nestum on top.

Serve hot.

GREEN MASALA FISH

200-3oo gm fish pieces 

Salt to taste

ginger & garlic paste

turmeric powder

Marinate the fish for 10 minutes,

fry & keep them aside.

For Green Masala:

5 green chilies

5 birds chilies

Hand full of coriander leaves

Hand full of mint leaves

Hand full of curry leaves

2 lime leaves

1 onion large

1 inch ginger

4 cloves garlic

1 tsp fennel seeds

Grind the above ingredients together & keep aside.

1 onion cut

1 tomato cut

1 red chilly cut

1 tbsp yogurt

¼ tsp turmeric powder

Lemon juice to taste

1 cup coconut milk

Salt to taste

Oil for cooking

Coriander leaves for garnishing

Method:

Heat up oil fry onion till brown colour.

Add in masala paste, turmeric powder & fry

till the raw smell goes off.

Add tomato, red chili, coconut milk & salt.

Once gravy start to boil & tomato is soft add

yogurt, fried fish, lemon juice mix well &

remove from fire.

Garnish with coriander leaves.

Serve with rice dishes or any types of breads.