Serves : 2
Ingredients

1. Hard boiled eggs- 2 to 3 nos
2. Mustard seeds- 1/4 tsp
3. Turmeric powder-1/4 tsp
4. Onion sliced- 1 large
5. Potato -cut into small cubes-1 large
6. Green chilies-cut vertically- 2 to 3 nos (according to taste)
7. Garam masala powder-1/4 to 1/2 tsp
8. Coriander powder- 1 tsp
9. Curry leaves- 1 sprig
10. Thin coconut milk- 3/4 cup
11. Thick coconut milk- 1/2 cup
12. Oil- as required
13. Salt to taste

Method

• Heat oil in a pan and add mustard seeds,Let it splutter.
• Next add turmeric powder and saute for 2 to 3 seconds. (make sure you do not burn it).
• Immediately add onion,potato and green chilies.Saute until onion turns golden brown and potato is cooked.(Cover and cook for few minutes more ,if required.)
• Reduce the flame to low , add garam masala , coriander powder and curry leaves.Cook for a minute or two,stirring well in between.
• Next add thin coconut milk and salt to taste.Mix well,cover and cook for 3 to 4 minutes over a medium low flame.Bring it to a boil.
• Next add hard boiled eggs and thick coconut milk .Bring this to just under a boil.

Serve with appam/chapathi.

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Ingredients

1. Semolina/Rava- 1 cup
2. Green chili chopped- 1 no
3. Ginger chopped- 1 tsp
4. Curry leaves- 1 sprig
5. Cashew nuts- 5-6 nos
6. Red chilies- 2 nos
7. Asafoetida-1 pinch
8. Onion chopped- 1/2 cup
9. Carrot and green beans chopped - 3/4 cup
10. Frozen green peas-1/4 cup
11. Water-1 1/2 to 1 3/4 cups
12. Ghee/oil
13. Salt to taste
14. mustard seeds

Method

• Heat 1 tsp of oil/ghee in a pan and roast semolina till fragrant.Keep aside.
• Heat oil in a pan,add mustard seeds.Let it splutter.
• Add green chili,ginger,curry leaves,cashew nuts ,red chilies and asafoetida.Saute for a minute on low flame.
• Now add onion,carrot and green beans.Saute till the vegetables are almost cooked.
• Add frozen green peas and pour water. Add salt to taste.Cover and cook till it starts to boil.
• Now add slowly the roasted semolina ,stirring as you go.
• Reduce the flame to low ,cover and cook for few minutes.
• Open the lid and stir well.Now the upma should be soft and fluffy.(if it looks dry add a few tablespoons of water ,then cover and cook for a minute)

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For potato masala

Ingredients

1. Potato-(boiled and lightly mashed)- 3 large
2. Mustard seeds- 3/4 tsp
3. Cumin seeds- 1/2 tsp
4. Asafoetida- 1 pinch
5. Curry leaves- 1 sprig
6. Ginger-finely chopped- 1 tsp
7. Green chilies-chopped- 2 nos( or to taste)
8. Onion-sliced- 1 no
9. Red chili powder- 1/4 tsp(optional)
10. Turmeric powder- 1/2 tsp
11. Water- 1/4 cup( or as required)
12. Lemon juice- 1 to 2 tsp( or to taste)
13. Coriander leaves-chopped- 1 to 2 tbsp
14. Salt- to taste
15. Oil- as required

Directions

• Heat oil in a pan.Add mustard seeds ,let it splutter.Add cumin seeds and saute for few seconds.
• Add asafoetida,curry leaves ,ginger and green chilies.Saute for few seconds.
• Add sliced onion and saute until it turns translucent.
• Add red chili powder,turmeric powder and salt to taste.Saute for few seconds.
• Add water and mashed potato, mix well.
• Add lemon juice and coriander leaves.Add more salt if required,mix well and cook for a minute or two.

To prepare masala dosa

Directions

• Heat a tawa/dosa pan.Lightly brush it with oil.(If you are using a non stick pan,do not apply oil on the tawa,if you do so you will not be able to spread the batter) 
• Spread a ladle full of batter to form thin and large circle.Drizzle oil or ghee over the dosa ( use  ghee for best results)

• When it is cooked and the edges starts to brown .Place 2 to 3 tbsp of the potato masala over the dosa,

• Fold the dosa and serve with sambar and coconut chutney.

For dosa batter

Ingredients

1. Dosa rice/idli rice- 1.5 cup
2. Urad dal- 1/2 Cup
3. Fenugreek seeds- 1/8 tsp
4. Cooked rice- 1/4 Cup
5. Water- about 2 cup( or as required)
6. Salt- to taste

Directions

• Wash and soak rice in plenty of water for about 4 to 5 hours.
• Wash and soak urad dal for 2 to 3 hours along with fenugreek seeds.
• Drain urad dal and reserve the water to use it for grinding.In a griner/blender grind urad dal  and fenugreek seeds to form a smooth and fluffy batter.(During grinding ,add 1/4 cup water at a time as required.I used about 3/4 cup water.)Transfer this urad batter to a large bowl.
• In the grinder ,grind together drained rice , cooked rice and just enough water to form a smooth batter.(Add 1/4 cup water at a time,as required.I used about 3/4 to 1 cup water.)Mix the rice batter along with the urad dal batter.
• Add salt to taste and mix well.
• Keep the batter aside to ferment in a warm place for about 10 to 12 hours.The bowl should be large enough to accommodate twice the volume of the batter.After fermentation the batter will be light and fluffy.

This is the basic recipe for dosa batter.Use sufficient quantity of this batter to prepare masala dosa.You can refrigerate the remaining batter for later use.

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Ingredients

1. Mutton-1/2 kg
2. Mustard seeds-1/2 tsp
3. Curry leaves- 2 sprigs or more
4. Onion ( sliced)-2 nos( medium)
5. Shallots( sliced)-10 to 12 nos
6. Ginger and garlic( chopped)- 1tsp
7. Coriander powder- 1 tbsp
8. Turmeric powder-1/2 tsp
9. Garam masala powder - 1 tsp + 1/4 tsp
10. Fennel powder-1/2 tsp
11. Water
12. Coconut oil( or any other vegetable oil)
13. Salt to taste

For Marination

1. Turmeric powder-1/4 tsp
2. Coriander leaves( chopped)-1/4 cup
3. Mint leaves- 4 to 5 nos( optional)
4. Green chilies- 2 nos( or according to taste)
5. Whole black pepper- 2 tsp( adjust according to taste)
6. Ginger ( 1" piece)- 2 nos
7. Garlic( Indian )- 8 to 10  cloves
8. Lemon juice-2 tsp
9. Salt to taste

Method

• In a blender,combine together the ingredients for marination and grind to form a smooth paste.
• Rub this onto the mutton pieces and keep aside for at least 30 minutes.
• Heat oil in a pan and add mustard seeds and let it splutter.Now add curry leaves,onion and shallots.Saute until it turns golden brown.Add chopped ginger and garlic and saute for few seconds.
• Now reduce the flame to low and add the coriander,turmeric,garam masala and fennel powder along with 2 tbsp of water and mix well.Saute until oil separates for about 2 to 3 minutes.
• Add the marinated mutton pieces and mix well.Pour in required amount of water ( appr 1 1/2 cups) and salt to taste.Cover and cook over a medium flame until mutton is done.
• Cook until all the water is absorbed .When it is almost dry add 1/4 tsp garam masala and more curry leaves.
• Continue frying ,stirring in between ( drizzle more oil if required) until it turns brown.

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Ingredients:

For Cover:
1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional)

For Stuffing:
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)

How to make samosa:

For Cover:

• Mix all the ingredients (salt, oil, ajwain) except water.
• Add a little water at a time.
• Pat and knead well for several times into a soft pliable dough.
• Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

• In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
• Add green peas, cashews and raisins and mix well.
• Add coriander and keep aside.

To Proceed :

• Make small rolls of dough and roll it into a 4"-5" diameter circle.
• Cut it into two parts like semi-circle.
• Now take one semi circle and fold it like a cone. Use water while doing so.
• Place a spoon of filling in the cone and seal the third side using a drop of water.
• Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
• Serve samosa hot with hari chutney, tamarind chutney.

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Ingredients:

Wet Ingredients:

• Eggs, Large, 2 {I use Kegg’s eggs, abt 55gms each}
• Milk, whole or reduced fat, 180 ml (2/3 cup) {I use dbl toned milk}
• Vanilla extract, 7.5 ml (1 1/2 tsp) 
• Butter, melted and cooled, 113 gms (1/2 cup) { I use regular Amul salted butter}

Dry Ingredients:

• Regular All Purpose flour/Maida, 260 gms (2 cups) 
• Baking powder, 12.5 gms (2 1/2 tsp)
• Granulated white Sugar, 135 gms (2/3 cups)
• Salt, 1.5 gm (¼ tsp) {I skip since I use regular salted butter}
• Chocolate chips, semi sweet, bittersweet, milk, or white chocolate chips, 180 gms (1 cup) {I use bittersweet chocolate chips}

Topping: (optional)

• Granulated white sugar, 1 tbsp
• Ground Cinnamon, ½ tsp {I skip cinnamon and only use sugar}

Instructions:

Preheat the oven to 190 degrees C.

Butter the muffin tray or line with paper liners.

In a large bowl, sieve in the flour, baking powder, sugar and salt (if using). Mix in the chocolate chips.

In a separate bowl, whisk together the eggs, milk and vanilla extract.

Now fold in the wet ingredients plus the melted butter into the dry ingredients.
 Stir only till the ingredients are combined – overzealous mixing will result in tough muffins and you don’t want that (and hence muffins recipes are perfect for lazy cooks like me). 

Using an ice cream scoop or two table spoons, evenly fill in the muffin cups with the batter – till about ¾ full.

Sprinkle the granulated sugar on top of every muffin (if using cinnamon, first mix the cinnamon powder with the sugar)

Place in the middle rack of the oven and bake for about 18-20 minutes or till a toothpick inserted in the centre of the muffin comes out clean. (a minute or two extra if you want extra crunchy top, like we do) 

Transfer to a wire rack and let cool for about 10 minutes before removing from the muffin tray.

Makes about 12–14 muffins. 

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Ingredients:

• Fish Fillets, Sole or Bhetki,  300 grams 
• Onions, Quartered and then separated, 3 medium
• Garlic, finely chopped, 5 cloves
• Basil, finely chopped, 6-7 leaves
• Oil, 2 tbsp
• Green chilies, slit and seeds removed, 2-3
• Salt or fish sauce, if needed

For the marinade:

• Rice Wine Vinegar, 2 tbsp 
• Light Soy Sauce. 2 tbsp
• Chili paste , 3 tbsp ( I used bottled) 
• Sugar, 1 tbsp
• Corn Starch, 1 tbsp

Instructions:

Cut the fish into bite sized pieces. Marinate  the fish for about half an hour with the ingredients mentioned under the marinade.

Heat oil. Add garlic, onions and basil leaves in the oil. 

Cook on high flame till onions go soft. 

Spoon out the fish from the marinade and add it to the onion mix. Stir fry the fish for about 2-3 minutes on each side – don’t move around too much or else fish will break further. 

Add the leftover marinade and green chilies. 

Mix gently, check for seasoning and add salt or fish sauce, if required.  

Switch off the gas after two minutes and plate up.

Note:

• You can also add other veggies of your choice along with the onions.

• In case you want to make your own chili paste - soak and grind whole chilies with garlic and a little oil. Use as is, if making for immediate use. If making for later, cook in a little oil and keep stirring it releases oil. Cool and store. 

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