Beerakaya Thokku Chutney for Dosa/Idli

1. Heat oil, add 2 tbsp peanuts and roast and take out.

2. Add 1more tsp oil if needed, add cumin seeds, 4 green chillies 10 small garlic, 1 small onion, then add 2 beerakaya peel, 2 inch height piece of beerakaya pieces, and keep lid and cook. Not sure if I added ginger piece in this. Try with half inch ginger piece if u feel like.

3. Now add 2 medium tomatoes to this and cook until soft.

4. Now grind peanuts first and then add remaining mixture, 1 tsp Tamarind paste, salt and grind. Serve with Dosa or idli

Boneless Crap Curry with Drumstick Pulp

1. Steam 3 drumsticks and take out pulp.

2. In a pan, add mustard oil, mustard seeds, cumin seeds, 2 green chillies cut, chopped garlic cloves 10-12 small, one medium onion chopped, curry leaves, coriander stems and mix well.

3.Add 1 tsp ginger garlic paste n mix.

4. Add 2 medium tomatoes paste and cook until oil separates.

5. Add crabs meat pre-marimated with salt, turmeric and chilli powder.

6. Mix well.

7. after few min, add drumsticks pulp, turmeric, chilli powder, 1 tsp coriander powder and mix well.

8. Garnish with chopped coriander leaves amd serve hot with rice 

Chicken Mushroom Curry in Peanut Butter Gravy

1. Marinate chicken thighs or breast big pieces with salt chilli powder, turmeric, pepper powder, onion powder, garlic granules and mix well. Leave aside for 10min.

2. Now, take a nonstick pan add mustard oil, put chicken pieces in single layer and cook on both sides until it gets brown grill lines.

3. After chicken is cooked fully, remove them on to a plate.

4. In the same pan, add 8 garlic cloves chopped, 1 small onion chopped, now add mushrooms around 12 cut, cook until mushrooms are done.

5. Now move mushrooms aside and in the same pan,  add 2 tbsp crunchy peanut butter, 4 tbsp Soya sauce, 2tbsp chili flakes in oil, add around 200ml milk and mix well. Also add 2 tbsp parmesan cheesen and mix.

 6. Once it comes to boil, add chicken pieces, dont mix, cover and cook for 5 min, now sprinkle some mozzarella sauce and serve hot with couscous.

Crab Fry

Took 4 blue crabs only middle portions.

1. Add oil in a pan, add mustard seeds, cumin seeds, hing, green chillies 2, garlic cloves,15 shallots sliced, salt mix well, Now add 1tsp ginger garlic paste and mix.

2. Add 2 small tomatoes chopped.

3. After its cooked, add crabs premarinated with salt, turmeric, chilli powder and ginger garlic paste. Mix well. Add coriander stems as well.

4.Cover and cook.

5. If crabs are not getting cooked, remove all the masala into a bowl, leaving only crab pieces in pan, add hot water 1 cup and let them boil. Now remove all the liquid which you can top with pepper powder and ghee and have as soup. 

6. Now add the onion masala back to crabs, add curry leaves, coriander leaves and mix well, adjust spices, add garam masala and serve hot.

Paneer Tikka with Mustard

Add salt, chilli powder, turmeric, pinch of pepper powder, 1 tsp thick greek yogurt, 1 tsp mustard sauce, 1 tsp olive oil. Mix all and apply to 4 pieces of paneer. Saute on non stick pan and serve as starter.

Methi Malai Mattar Paneer

Recipe serves 2.

1. Add oil in a pan, 3 cloves, 4 green cardamom, cinnamon stick 1 inch, 1 tsp fennel seeds, 1/2 tsp pepper corns, 7-8 garlic cloves small, 1 inch ginger piece, 3 green chillies, 2 medium onions and fry well. Soak 7-8 whole cashew in some milk and grind the onion mixture along with cashews and keep aside.

2. In pan, add oil, jeera, add finely chopped methi of 2 whole bunches(it needs 1 bunch per person) saute until it looks dry, now add one cup of fresh Mattar, and cook.

3. Now add the onion paste, mix well, add 2 tsp chilli powder, 1 tsp coriander powder, 1tsp cumin powder, 1/2 tsp chat masala, salt mix well. add some hot water to adjust consistency.

4. Add some lemon juice.

5. Now crumble around 70g paneer or as required and add and mix well.

6. Add pinch of garam masala. You can add Malai if you have or skip as we added cashews.

7. Serve hot with roti.

Spinach Udon Noodle Soup

Serves 2.

3 packed bowls spinach, some coriander stems, 1 inch ginger, 2 green chillies, 3 small cubes paneer - grind all these into fine paste by adding water.

Marinate prawns with salt chilli powder and turmeric. Now fry the in little oil n keep aside.

Keep udon thin noodles boiled in water n strain n keep aside.

Saute veggies like mushroom, carrot, 2 eggs scrambled, beansprouts etc. Now add some oil in kadai, add jeera, crushed garlic cloves, spring onions, garam masala pinch, salt, spinach paste, mix. Now add all veggies, egg, noodles and check salt, add pepper powder , lemon juice, adjust salt, cover and cook. Add 1 or 2 cream cubes if u need. mozzarella cheese 1 sp, mix n serve hot by topping with prawns and sesame seeds and spring onion greens.

Thetcha Paneer

For 220g Paneer

Dry roast below ingredients:

4 tbsp peanuts

4-5 large green chillies as per taste(better to make it spicy as paneer will make it milder)

1 large whole garlic cloves

1 full bunch coriander leaves along with stems

Add pinch of salt while dry roasting.

Now, make a coarse paste of the above, u can use 1 or 2 tbsp water if needed for grinding.

Now coat the paneer pieces with the paste generously.

Take a nonstick pan, add little olive oil, place the paneer pieces and fry all sides.

Serve hot.

Thai Green Chicken Soup from Aldi

Follow the instructions on the pack.

Few changes I made are;

Added extra water, veggies like broccoli, asparagus, bell peppers and 5 cubes of Aldi cheesy tomato pasta sauce, some chillies powder and Lime Juice and topped with sesame seeds.

Munagaku Egg Drop Soup

1. Add 1tsp oil in a kadai, 1/2  tsp grated ginger, 1 tsp grated garlic, 1 small onion chopped, half cup finely chopped French beans and half cup finely chopped carrot, 1 cup munagaku, mix well, add 1 medium tomato grated, mix, add turmeric powder, pinch garam nasala powder, half tsp pepper powder, add 1.5 cubes chicken stock grated and mix all. Pour around 2 cups water as needed. Check salt n add if required. keep lid n cook until drumstick leaves are cooked. Now beat 3 eggs, add into boiling soup, keep lid n let ot cook for 2 min. Open lid, add lemon juice if required. Serve hot with ghee on top.

Sea Bass Fish in Tomato Sauce Base

1. Marinate boneless seabass with salt, red chilli powder and turmeric and leave it for 30min.

2. Add oil in non stick pan, 1/2 tsp cumin seeds, 8-10 small garlic cloves finely chopped, half onion, little salt, then add 2 medium tomatoes fully riped (or use cherry tomatoes) and cook until tomatoes turn mushy.

3. Add chilli powder, 1/2 tbsp dried parsley crushed, 1tbsp schezwan sauce, 1 tbsp parmesan cheese powder, mix well. 

4. Add little bit of boiling water if the sauce looks thick and then place the fish pieces, put lid and cook for few mins. Now flip them to opposite side, spread the sauce on top of it, cover and cook for few more min.

5. Sprinkle some more parmesan cheese powder on top and serve.