Egg Masala

Ingredients:

• Eggs - 2 nos
• Onions(medium) - 2 nos
• Eastern chicken masala - 1 tsp
• Chilly powder - 1/2 tsp
• Tomato ketchup or sauce - 1 tbsp
• Mustard seeds - 1/2 tsp
• Oil - 2 tbsp
• Salt - As reqd

Cooking Method:

1. Boil eggs and make slits using a knife and keep aside.
2. Heat oil in a pan or a kadai.
3. Splutter mustard seeds.
4. Add onions and saute, till they become tender.
5. Add masala, chilly powder, tomato ketchup and salt.
6. Add little water and mix well.
7. Cook for 5 mins or until gravy becomes thick.
8. Add eggs and mix well.
   

Egg Kabab

Ingredients:

• 4 eggs
• 2 tsp gramflour
• 1 small onion
• 2 green chillies
• egg white Of 1 egg
• 1 tbsp mint leaves
• 1 tbsp green coriander leaves
• chilli powder to taste
• 1/2 tsp black pepper powder or to taste
• Salt to taste
• Oil for frying

How to make Egg Kabab:

1. Hard-boil the eggs and grate them.
2. Chop chillies, onion, mint and coriander.
3. Combine the grated eggs with all other ingredients except oil.
4. Mix well and knead into a smooth dough. Divide mixture into 10-12 equal portions.
5. Shape each portion into medallions and keep aside.
6. Heat oil in a pan and fry kababs, few at a time, until crisp and golden brown.

Egg Vada

Ingredients

• Eggs: 6 nos (hardboiled and quartered))
• All purpose flour (Maida): 1 cup
• Wheat flour: 2 cups
• Onions: 4 nos (sliced thinly)
• Ginger: A small piece
• Green chillies: 5 – 6 nos
• Curry leaves: A few
• Salt
• Chilly powder
• Cooking oil
  

Cooking Method:
1)Crush green chillies, ginger and curry leaves.
2)Mix together the sliced onions, the above crushed mixture, wheat flour, maida, chilly powder and salt with water sufficient to make it into a batter.
3)Dip the egg pieces one by one in the batter.
4)Deep fry them in hot oil, till done.

Stuffed Eggs

Preparation time : 20mins

Ingredients:

• 4 boiled eggs
• 1/4 cups onion
• 1/4 cups tomato
• 2-3 strands coriander leaves
• 1/2 tea spn garam masala
• 1/4 tea spn chili powder
• A pinch turmeric
• Oil
• Salt

Method:

1. Peel the eggs. Cut them into half. Take out the yolks, taking care not to break the white part.
2. Heat oil and add onions. When they turn translucent, add tomatoes, salt. Cook for a minute. Add all other masalas, crushed egg yolks, finely chopped coriander and mix well.
3. While serving, stuff the white parts with the above stuffing and serve.

Spicy Prawns Biryani - Kerela Style

Ingredients:
For Rice

• Basumathi 500 gms
• Garam Masala
• Corriander Leaves chopped
• Pudhina Leaves chopped

For Prawn Masala

• Onions --Slices
• Ginger paste
• Garlic paste
• Tomotoe finely chopped
• Green Chilli paste
• Red chilli Powder
• Turmeric Powder
• Curd
• Salt
• Oil

Cooking method:

For Prawn Masala: Pour a little Coconut Oil in the pan & put the other ingredients like Ginger paste, Garlic paste, Tomotoe finely chopped, Green Chilli paste, Red chilli Powder, Turmeric Powder.
Add salt to taste & add curd then leave for sometime and put cleant Prawns.
Leave it to get cooked. In the meanwhile prepare for Rice in other stove.

Preparing for Rice
In a Rice Pan keep water half the Vessel, add Garam Masala items, corriander leaves, Pudina leaves, Turmeric & little salt. Once water gets boiled add Basmathi Rice & leave till half cooked. Then drain the water.

Once both are over In a Pan put the prawn masala, then add some rice, pour ghee on it and add pineapple finely chopped and make layers like this & close the lid.
Keep it in Sim Mode for Some time & then off the stove & you have the delicious spicy keralite Prawn Biriyani

Mutton Yakhni Pulav

Ingredients:

• Briyani rice: 1 kilo
• Mutton: 1 kilo
• Chest bone: ¼ kilo
• Ginger paste: 1 tsp
• Garlic paste: 1 tsp
• Saunf: ½ tsp
• Potato: ½ kilo
• Cinnamon: 2 small pieces
• Clove: 8
• Peppercorn: 10
• Brinji leaf: 3
• Onion ( big ): 3
• Ghee: 6 tbsp
• Salt as per taste
  
• Kesari powder: a pinch

Cooking Method:

1. Cut mutton into large pieces.
2. Cut onion lengthwise.
3. Peel skin of potato and cut into two pieces.
4. Place cinnamon, clove, peppercorn, saunf, cardamom in a cloth and tie them into a bag.
5. Boil mutton pieces with 8 cups of water and spice bag in a vessel covered with a lid on a low flame.
6. When the mutton is cooked, strain the water and set aside.
7. Squeeze water from the spice bag.
8. Heat ghee in a frying pan.
9. Add brinji leaf and fry.
10. Add ginger, garlic paste, onion and fry.
11. When onion turns golden, add rice and fry.
12. Add potato, boiled mutton and fry for 5 minutes.
13. Add mutton stock, salt and boil well.
14. When the water is absorbed, add hot water, transfer to a vessel and boil.
15. When the rice is cooked, mix kesari powder in water and add to the rice.
16. Cover the vessel with a wet cloth and place the lid over it.
17. Cook for 15 minutes on a low flame and remove the vessel from the stove.

Mutton Badshahi Biryani

Ingredients:

• 1/2 kg Mutton
• 250 gms Rice parboiled
• 311/2 tblsp Lemon Juice
• 10 blanched Almonds (Badam)
• 1/2 tblsp Mint Leaves (Pudina Leaves)
• 1 cups Butter
• 1 handfuls chopped Coriander Leaves (Dhania Patta)
• 1/2 tblsp Cumin Seed (Jeera)
• 2 large sliced Onion (Kanda Pyaaz)
• 2 Brown Cardamom (Elaichi Moti)
• 1 tblsp Oil
• 4 pods Garlic (Lasun)
• 2 Cloves (Lavang)
• 1 " long piece Ginger (Adrak)
• 1/2 tblsp Saffron (Kesar)
• 1/2 tblsp Green Chilly (Hari Mirch) chopped
• 1/2 tblsp Red Chili Powder (Lal Mirchi)
• 1/2 " Cinnamon (Tuj/Dalchini)
• 1/2 kg Curd (Dahi)
• 125 gms Milk
• 3 cups Water

Cooking Method:

1. First wash and soak rice.
2. Then fry sliced onions to a golden brown color.
3. Soak saffron in water.
4. Now grind ginger, red chillies, garlic & almonds and fry these in butter.
5. Add it to the mutton and salt and stir for 5 minutes.
6. Now add water and cook onlow flame till meat becomes tender and about 1 cup of gravy is left.
7. Boil rice with salt in another pan.
8. Put curd into a piece of muslin cloth and let the water drain away.
9. Add cloves, cardomoms, cumin seed, mint leaves, chopped chillies and coriander in drained curd.
10. Strain the saffron water and add lemon juice.
11. Add all this to mutton.
12. Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again.
13. Now pour milk and some butter and cover the vessel.
14. Seal the edges of the pan with flour paste.
15. Place the can on flame for one hour.
16. Serve it very hot with some curry.

Paneer Chilly

Ingredients:

• 350 gms Paneer
• 2 tsp Salt
• 1/2 cup Corn Flour
• 1 tsp Ginger-Garlic Paste
• 2 cups Coarsely Chopped Onions
• 2 tbsp Sliced Green Chillies
• 1 tbsp Soya Sauce
• 2 tbsp Vinegar
• 1/4 tsp Ajinomoto
• Oil for frying
• Little Water

Cooking method:

1. Cut the paner into cubes.
2. Mix together the cottage cheese, 1 tsp salt, corn flour, garlic, ginger and water to just coat the paneer pieces with the mixture.
3. Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color.
4. Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.
5. Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.
6. Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.

Chinese Spring Rolls

Ingredients:

Cover :

• 250 gms. All purpose flour (Maida)
• Little Salt
• Water to make batter

Filling :

• 2- 3 Carrots Grated
• 1/2 tsp Ginger Minced
• 1/2 tsp Garlic Minced
• 100 gms Cabbage Shredded
• 50gms Mushrooms Chopped
• 75 gms Sprouted Beans
• 3 Green Chilies Chopped
• Salt to taste
• 2 tbsp Soya Sauce
• 1/2 tbsp White Pepper Powder

Cooking Method:

1. Sift the flour and add salt, and water and make a smooth batter.
2. Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.
3. Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized.
4. To make the filling heat 2-3 tbsp oil in a wok, add ginger ,garlic and mushrooms, stir fry for 10-15 seconds.
5. Add leeks (if available) and stir fry for about 1 minute, then add carrots, cabbage and cook tossing the vegetables until they are crisp-tender.
6. Add the bean sprouts, salt, pepper and soya sauce, cook stirring for 2 minutes. Set aside the filling to cool.
7. To make the spring rolls place 2-3 tbsp. of the filling in the center of each pancake.
8. Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.
9. Deep fry in hot oil until golden.
10. Serve the vegetarian spring roll hot

Please note: Add boiled chicken to the filling and the same can be called Chicken Spring Rolls.

Vegetable Manchurian

Ingredients:

• 2 cups Grated Cabbage
• 2 cups Grated Carrots
• 1 Chopped Spring Onion
• 2 Chopped Green Chilies
• 3-4 Crushed Garlic Flakes
• 2 tbsp Corn Starch or Flour
• Oil for deep frying
• 1 tbsp Soya Sauce
• Salt to taste
• 1 tsp Pepper Powder
• 1 tsp Sugar
• A pinch of ajinomoto
• 2 tbsp oil

Cooking Method:

1. Mix grated cabbage and carrots and squeeze the water out from them.
2. Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it.
3. Make small balls (like koftas) of the mixture .
4. Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside.
5. Now in a separate pan heat 2 tbsp oil.
6. Sauté garlic, green chilies and spring onions.
7. Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.
8. Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.
9. Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.

Vegetable Crispy

Preparation Time: 15 mins.
Cooking Time: 15 mins.

Ingredients:

• 3 cups vegetables (baby corn, capsicums, cabbage and cauliflower), cut into long strips
• ½ cup cornflour
• ½ cup plain flour (maida)
• 1 teaspoon ginger, grated
• 1 teaspoon garlic, grated
• ¼ teaspoon Ajinomoto powder (optional)
• 1 teaspoon lemon juice
• salt and pepper to taste
• oil for deep frying
• 2 tablespoons garlic, finely chopped
• ½ cup spring onion whites, chopped
• 1 tablespoon oil

Cooking method:

In a bowl, combine all the ingredients except the vegetables and add enough water to make a thick batter.
Dip the vegetable strips in the batter and deep fry in hot oil till they are golden brown.
Heat the oil, add the garlic, sauté over a slow flame till the garlic turns golden brown in colour.
Add the spring onion whites and salt and stir-fry for 1 minute.
Add the crispy fried vegetables and toss lightly.
Serve immediately with green onion and Schezuan sauce.

Chicken Sweetcorn Soup

Ingredients

• 200 g Chicken breast fillets
• 1 Teaspoon Salt
• 2 Egg whites
• 3 Cups Chicken stock
• 1 Cup Creamed corn
• 1 Tablespoon Cornflour
• 2 Teaspoons Soy sauce
• 2 Onions, diagonally sliced

Cooking Method

Wash the chicken under cold water and pat dry with paper towels. Place the chicken in a food processor and process until finely chopped & add salt.

Lightly beat the egg whites in a small bowl until foamy.

Fold the egg whites into the chicken mince.

Bring the chicken stock to the boil and add the creamed corn.

Dissolve the cornflour in a little water and add to the soup, stirring until the mixture thickens.

Reduce the heat and add the chicken mixture, breaking it up with a whisk.

Allow to heat through, without boiling, for about 3 minutes.

Season to taste with soy sauce.

Serve immediately, sprinkled with the spring onion.

Chicken Manchow Soup

Ingredients

• 1 cup cooked chicken pieces
• 4 cups chicken stock
• 1 tsp ginger-finely chopped
• 1 tsp garlic-finely chopped
• 1 tsp green chilies-finely chopped
• 1 tbsp coriander leaves-finely chopped
• 2 tbsp French beans-finely chopped
• 2 tbsp carrots-finely chopped
• 2 tbsp cabbage-finely chopped
• 2 tbsp capsicum-finely chopped
• 2 tbsp mushrooms-finely chopped
• 2 spring onions-finely chopped
• 1 tsp pepper
• 1 tbsp Soya sauce
• 4 tbsp cornflour mixed with 1 cup water
• 2 stems of spring onion
• 3 tbsp oil
• salt as required

Method

In a pan, stir fry the ginger, garlic, coriander leaves and green chilies for about 2 minutes.
Add all the vegetables, pepper, and salt and continue to stir-fry for 2 more minutes.
Add the cooked chicken to the vegetable mixture and mix well.
Add the soy sauce, chicken stock and salt.
Let it boil, reduce the heat and add the cornflour mixed with water and stir constantly till it thickens slightly.
Remove from heat and serve immediately.
Garnish with spring onion stems.

Chicken Manchurian Dry

Ingredients:

• Diced Boneless Chicken
• 1 tsp soy sauce
• 1 small Onion (finely chopped)
• 2 tbsp corn flour
• 1/4 cup all purpose flour
• 8 Garlic Pods (finely chopped)
• 8 Green Chillies (finely chopped)
• 4 tsp Refined Oil
• Salt to taste
• 1 tsp Chilly sauce

Cooking Method:
• Smear salt and marinate chicken for an hour.
• Make a batter of all purpose flour and cornflour in a bowl. Soak the chicken pieces into it.
• Deep fry the chicken pieces and keep them aside.
• Heat oil in a pan and add garlic, onion and green chillies and fry till brown and crispy.
• Now add chilli powder, salt to taste, deep-fried chicken pieces, chilly and Soy sauce.
• Cook at high flame (may be for 7-8 minutes) till the chicken turns soft and absorbs chilly and soy sauce.
• Add water mixed with corn flour while stirring, if necessary.
• Chicken Manchurian is ready to be served.

Chicken Fried Rice

Preparation Time: 10 to 15 mins
Cooking Time: 10 mins

Ingredients

• 4 cups cold cooked rice
• 8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped
• 2 eggs (more if desired)
• 1/2 cup green peas
• 1 medium onion, diced
• 1 Spring onion, diced
• Seasonings (add according to taste)
• Soy Sauce
• Salt & Pepper
• Oil for stir-frying

Preparation:

Beat the eggs lightly & add a dash of salt.
Chop the chicken meat and dice the onion and spring onion.
Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.

Stir-fry the onion on high flame for a few moments, remove and set aside. Do the same for the green peas.

Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, pepper and oyster sauce. Add the chicken, onion and green peas and mix thoroughly. Serve chicken fried rice with the strips of egg on top and the Spring onions as a garnish.

Please note that u can also scramble the egg in the vok & then add rice.