Salmon Veggie Stew

Ingredients:

Salmon around 10-15 cubes
1 medium potato cubed
1 small onion cubed
1 large ripe tomato cubed
4-5 mushrooms cubed
chopped ginger 1 tsp
chopped garlic 1 tsp
Butter 3 tsp
Velva or Edamame beans half cup
Coconut milk powder 3tbsp
kashmiri chillipowder 3tsp
cumin powder 1 tsp
Turmeric powder 1 pinch
Hot and spicy seasoning 1 tsp
vegetable stock 1 cube
Egg noodles 1 bar
broccoli flowrets 10

Method:

1. Marinate salmon cubes with salt, kashmiri chilli powder, turmeric powder, lemon juice.
2. Keep water for boiling in a bowl by adding butter and salt. When the water boils, add egg noodles and cook till 90%.
2. Melt butter in a pan, add chopped ginger, chopped garlic, onion cubes, Potato cubes, velva beans or edamabe beans etc and cook till potatoes are cocked fully and add salt.
3. Now add mushrooms also and cook for a min. Add a cube of vegetable stock.
4. Now add tomato cubes, and immediately add kashmiri chilli powder, cumin powder, turmeric powder, any spicy seasoning powder and mix well for 1 min. Dont let the tomatoes to turn mushy.
5. Now add the cocunut milk, 2 more cups of water, lemon juice and bring it to boil.
6. Adjust the chilli powder and salt.
7. Now add the marinated salmon cubes and cook for 5 min.
8. Now add the boiled noodles, broccoli flowets and cook for 5 more min by placing lid.
9. Serve hot.

Cup Cakes

0. Pre heat the oven and use the setting Assisted cooking - Cake - Muffins - Recipe Automatic option and it shows 160 degree by default for 40 min. Then start doing rest of the preparation which might take 20 min.
1. Take white sugar in the yellow cup shown  which is slightly more than half, like 60% in that cup and blend in medium size mixi.
2. Now add 3 medium size eggs, 1 tsp vanilla essence, 1 tsp full of baking powder, 1 small pinch of baking soda, 3 big spoons full of flora oil and mixi again.
3. Now add 1 full cup of Maida and mixi again.
4. The consistency should be like dosa batter, not too thick or too thin.
5. Now, apply oil slightly to the muffin paper covers and put them in tray and pour the mixture only upto half the size of the cup.
6. U can add some chocolate pieces, cashew nuts etc on the top.
7. put the tray in oven and bake for around 25 min by checking once in a while.
8. Check if they are done using a safely pin or tooth pick.
9. Enjoy cupcakes.

Methi Paneer

Ingredients:

Paneer 200g
onions 3 large
tomatoes 2 large
methi leaves 2-3 cups packed
green chillies 3
garlic cloves 6
ginger 1/2 inch piece
whole spices (cinnamon, cloves 2, bay leaf 1)
cumin seeds 1 tsp
cashew nuts 6
double cream 1 tsp
oil
Salt
red chilli powder 1 tsp
coriander and cumin powder, turmeric powder 1 tsp each

Method:

1. Chop methi leaves finely, add Salt and keep aside for 10 min.
2. Add 1 tsp oil in a pan, add onions and cook till translucent and remove and paste it.
3. Add 1 tsp oil to the pan, squeez
out water from methi and add and cook till it turns crispy and keep aside.
4. Puree tomato by cooking in microwave for 2-3 min, remove skin and grind.
5. Add 3 tsp oil to the pan, add cumin seeds, cinnamon, cloves, bay leaf, and then add paste of Ginger, garlic and green chillies and cook in slow flame.
6. Now add red chilli, coriander, cumin and turmeric powders and mix well.
7. Now add onion paste and cook till oil oozes out.
8. Now add tomato puree and cook till oil comes out. Add Salt.
9. Now add methi leaves, cashew nut paste and cook for 5 min.
10 . Add Paneer and cream, cardamom powder, mix well and let it sit for 5 min.
11. Serve hot with Roti

Prawn Dum Biryani

Ingredients:

To marinate:
Prawns 300gms
Ginger garlic paste 1.5 tsp
red chilli powder 2 tsp
Biryani masala 1 tsp
Coriander powder 1tsp
Cumin powder 1tsp
Lemon juice 2 tbsp
Salt to taste
Mint finely chopped 2 tsp
Coriander leaves finely chopped 2tsp

To boil rice:
Basmati rice 2 cups
water 4 cups
oil 1 tsp
shahi jeera 1tsp,
cardamom 1
cloves 2
cinnamon small stick
mace 1 small,
chopped mint 1 tsp
chopped coriander leaves 1tsp
bay leaf 1

For main gravy:

oil 4tsp
shahi jeera 1tsp,
cumin seeds 1tsp,
cardamom 2
cloves 2
cinnamon small stick
mace 1 small,
chopped mint 1 tsp for garnish
chopped coriander leaves 1tsp for garnish
bay leaf 1
onion 1 large finely sliced
Tomato 1 large finely sliced
green chillies 3
Coriander powder 1tsp
Cumin powder 1tsp
red chilli powder 1tsp
2 tsp milk
kesar small pinch
chopped coriander and mint leaves for Garnish

Method:

1.Marinate Prawns with all the ingredients mentioned for marination and keep aside for 30 min.
2. Soak basmati rice soaked for 30 min.
3. Boil 4 cups water by adding the ingredients shown for boiling rice. When water is boiling, add rice and cook till rice is fully cooked and there is little water left in the rice. Turn off flame at this time and keep lid and put it aside.
4. Take a non stick pan, add shahi jeera, cumin seeds, cardamom , mace, cloves, cinnamon stick, bay leaf, green chillies, sliced onions, Salt and cook till onions turn nicely brown.
5. Now add ginger garlic paste and cook till raw smell goes and then add turmeric.
6. Now add chopped tomatoes, and cook to they get mushy.
7. Now add red chilli powder, biryani masala, coriander powder, cumin powder, check Salt if needed.
8. Now add the yogurt and cook till the gravy thickens nicely and then add the prawns and cook till the gravy is fully dry and sticking to prawns.
9.Now take this into a different bowl and use the first bowl for layering.
10. Put a layer of rice, then add the prawn gravy.
11. Now add the remaining rice as a top layer.
12. sprinkle the kesar milk around and garnish with coriander and chopped mint  and close the lid for 5 min
13. Now turn off the flame and let it sit for 5-10 min.
14. Serve hot with raitha.

Crab Curry

Ingredients:

Oil 3 tbsp
Fennel seeds 1 tsp
Cumin seeds 1/2 tsp
Whole spices (clove 2, cinnon stick 1/2 inch piece, bay leaf 2, mace 1, cardamom 3)
Onions 2 medium finely chopped
Tomatoes 2 large finely chopped
Ginger garlic paste 1  tsp
Turmeric powder a pinch
Garlic cloves 4 crushed
Green chillies 4
Grated coconut fresh 2 tbsp
Coriander power 1tsp
Cumin powder 1/2 tsp
Red chili powder 1/2 tsp
Tamarind paste 2 tsp
Crab 1kg (approx) cut into pieces
Coriander leaves
Salt

For marinade:
Ginger garlic paste 1 tsp
Red chilli powder 1 tsp
Salt
Turmeric powder a pinch

Method:

1. Heat oil in a pan, add whole spices, fennel and cumin seeds and let them splutter.
2. Now add crushed garlic, green chillies, onions, salt and cook till they turn brown.
3. Add ginger garlic paste and cook till raw smell goes.
4. Add turmeric powder,  tomatoes and cook till the tomatoes turn mushy.
5. Add chilli powder, coriander powder and cumin powder and cook for a minute. Now add the tamarind paste.
6. Now add the crab pieces and give a nice stir.
7. Now add 2-3 cups of water till the crab pieces get immersed, add coconut and cook for 15 min in medium slow fame.
8. Garnish with coriander leaves and serve hot with rice.

Mango Prawns Curry

Ingredients:

Oil 2tbsp
Fennel seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Ginger garlic paste 1tsp

Garlic cloves 4 crushed
2 medium Onions finely chopped
Grated/Chopped raw mango pieces 1 cup
Curry leaves
Chopped green chilli 4
Prawns 750gms
Tomato 1 big finely chopped
Coriander powder 1tsp
Cumin powder 1tsp
Chilli powder 1tsp
Turmeric powder 1/2 tsp
Salt
Coriander leaves

For marinade:
Ginger garlic paste 1/2 tsp
Chilli powder 1 tsp
Turmeric a pinch
Lime juice 1 tsp
Salt

Method:
1. Clean the prawns, marinate with given ingredients for marinade and keep aside for 30 min.
2. Heat oil in a non stick pan, add fennel and cumin seeds and let them crackle.
3. Now add crushed garlic, curry leaves, green chilli and onions, salt  and cook till onions turn brown.
4. Add ginger garlic paste and cook till raw smell goes.
5. Add chopped mango and tomato and cook till they turn mushy.
6. Add turmeric powder, coriander powder, cumin powder, salt  and cook well.
7. Now add the marinated prawns,  mix well.
8. Now add 2 cups water and cook for 5 more min till prawns get cooked.
9. Garnish with coriander leaves and serve hot with rice or roti.

Jackfruit Seed Garlic Roast

Ingredients:

Jackfruit seeds around 20

1 medium onion finely chopped

Oil 1 tbsp

Cumin seeds 1/2 tsp

Turmeric powder a pinch

Curry leaves a few

Coriander leaves for garnish

Red chilli powder 1 tsp

Cumin powder 1 tsp

Pepper powder 1/2 tsp

Green chillies slit 2

Salt

Method:

1. Dry roast jackfruit seeds for 2 min which will make it easier to remove skin.

2. Now boil them in pressure cooker by adding some salt till cooked softly.

3. Now chop them into small pieces, add chilli powder, cumin powder, pepper powder and salt if needed and keep aside.

4. Heat oil in a pan, add cumin seeds, curry leaves, green chillies, onions and cook till onions get slightly brown.

5. Now add the chopped seeds, cook for few mins and then add crushed garlic, cook for few more mins.

6. Add coriander leaves and switch off. This will be a nice side dish with rice and can also be eaten with Roti.