Chilli Potato

Spicy and tasty Chilli Potato recipe can be made by following this method...

Ingredients:

• 5 Large Potatoes
• 5 tbsp Cornflour
• 1 tbsp Soy Sauce
• 2 tbsp Tomato Sauce
• 1 tbsp Vinegar
• ½ tsp Sugar
• ½ tsp Black Pepper (Crushed)
• Salt to taste
• Oil for frying
• ¼ tsp Ajinomoto
• 2 Capsicum (diced)
• 1 Large Onion (diced)
• 1tbsp Red Chili Powder
• 1 tbsp Garlic (chopped)
• 3-4 Green Chilies (slit sideways)

Method:

1. Boil the potatoes until just fork tender. Peel the potatoes and cut them into wedges.
2. Coat the potato wedges with cornflour and deep fry until golden brown.
3. Heat 2tbsp of oil in a pan. Add garlic, onions and capsicum to the oil. Stir fry for 10-15 sec.
4. Add soy sauce, Tomato sauce, chili powder, salt, half-cup water, sugar and ajinomotto to the above. Stir it.
5. In a bowl, take 1tbsp cornflour and add a little water to it. Mix it well. Now, add this mixture to the above-made gravy.
6. Add vinegar, potatoes and green chili to the above. Mix well and cook it for another 2 minutes.
7. Add crushed pepper and mix gently making sure the sauces are coated well to potatoes.
8. Chili Potato is ready to eat. Serve hot.

Dal Makhani

Creamy Dal Makhani is one of the most loved Punjabi recipe...it can be prepared easily by following these steps...

Ingredients

• Whole Black Gram /Sabut Urad – 1 Cup
• Red Kidney Beans / Rajma – ¼ Cup
• Bay Leaf – 1
• Black Cardamom – 2
• Chopped Onions – 1/2 cup
• Ginger, Grated – 1 Tsp
• Garlic, Grated – 1 Tsp
• Salt To Taste
• Butter – 3 Tbsp
• Cumin Seeds – 2 Tsp
• Red Chili Powder 1 Teaspoon
• Tomatoes, Chopped – 2 Medium
• Coriander Powder – 1 Tbsp
• Red Chili Powder – 2 Tsp Or As Per Taste
• Garam Masala Powder – ¼ Teaspoon
• Fresh Cream - 3 Tbsp 
• Kasuri Methi – 2 Tbsp


Method:

1. Rinse and soak sabut urad and rajma overnight.
2. Drain and rinse again.
3. Boil sabut urad and rajma in 3 cups of water with salt and pressure cook for 8-1o whistles or till both the dals are soft and cooked completely.
4. Let the pressure come off and open the lid to see if the rajma is totally soft. Mash the dals with the back of a ladle. 
5. Heat 3 tbsp of butter in a pan and add cumin seeds.
6. When they start to splutter, add ginger, garlic, Bay Leaf, Black Cardamom, onions and sauté till they become golden in color.
7. Add tomatoes and sauté for 3-4 minutes.
8. Now add red chili powder, coriander powder, garam masala powder and sauté till the tomatoes are cooked.
9. Add this tempering to the cooked dal. Mix well and cook on high for 2 minutes.
10. Add milk/cream and ¼ cup of water and stir well.
11. Cook on low heat for about 15-20 minutes. Keep on stirring occasionally to make sure that dals don’t stick to the bottom of the pan. 
12. Add Kasuri methi and 1 tbsp of the butter and cook for 2 more minutes.
13. Dal should be really soft and well blended. Turn off the heat and garnish with fresh cream and coriander leaves.

Rasgulla

The taste of Bangali sweet Rasagulla should be tried... then follow the steps..

Ingredients:

• 1/2 Litre milk
• 2 tbsp Lemon juice
• 2 tsp All Purpose Flour
• 1/4 tsp Rose essence or cardamom powder
• 1 Cup Water
• 1 Cup Sugar

Method:

1. Take a pan and heat milk in it. Bring it to a boil.
2. Add lemon juice, stirring slowly and gently till cheese separates from the milk.
3. Spread a cheese-cloth (plain muslin cloth) over large strainer or colander and transfer over it and drain the whey.
4. Pour 2-3 glasses of plain water over it to remove sourness (lemony taste).
5. Drain water and tie cheese in a muslin cloth. Squeeze it gently to drain the excess water and hang it for 30 minutes.
6. Untie the muslin cloth after 30 minutes and transfer cheese to a plate.
7. Now knead it to make soft dough.
8. Combine flour with it and knead again.
9. Make small rounded balls from the dough, keep aside.
10. The balls should not have any cracks in it.
11. Now combine sugar and water in a saucepan and boil it.
12. Add cheese balls to the syrup and cook it for about 30 minutes with lid partially covered.
13. Add rose essence or cardamom powder and turn the heat off.
14. Allow to cool and serve .

Hyderabadi Chicken Curry

Helloo.. Tomorrow's sunday will be a special day with this special Hyderabadi chicken recipe..

Ingredients:

• 1 kg - chicken, cleaned and cut into joints
• 1/2 cup - grated Coconut
• 2 cups - onion, finely chopped
• 200 ml - thick Coconut Milk
• 200 ml - Tomato puree
• 15 - Dried red chillies
• 1 tsp - Cumin seeds
• 2 tsp - Coriander seeds
• 6 cm piece - Cinnamon
• a small piece - Nutmeg
• 3 tbsp - cashew nuts, chopped
• 5 tbsp - oil
• 1 tbsp - ghee
• 1 tbsp - Ginger Garlic paste
• 2 tsp - Sugar
• 2 tbsp - Lime juice
• 4 - Cardamom
• 6 - Cloves
• Salt to taste

Method:

1. Grind coconut, dried red chillies, cumin, coriander, cinnamon, nutmeg and cashew nuts to a smooth paste.
2. Heat oil in a kadai and add onion and fry till it turns golden brown.
3. Add ginger garlic paste and fry till fragrant.
4. Add ghee, ground paste and fry till the oil separates.
5. Add coconut milk, tomato puree and 1 cup of water. Boil it for 5 minutes. 
6. Add chicken, salt and sugar.
7. Cover and simmer till the chicken is cooked and the gravy is creamy.
8. Stir in the lime juice(as per your choice) and serve.

Lemon Tea

Enjoy the taste of Healthy lemon tea in this rainy season...

Ingredients: 

• 2 Cups water
• 1 tsp Tea powder
• 1/2 Cup lemon juice
• 1 tsp Honey
• Sugar to taste

Method:

1. Put water on heat
2. Add tea powder and boil it.
3. Add lemon juice.
4. Add Honey and sugar.
5. Lemon tea is ready.

Bread Halwa

Bread Halwa is a yummy innovation of traditiona halwa, that is easy to make and delicious to devour.

 

Ingredients:

• Bread Loaf - 1
• Milk - 1/2 liter
• Cashew nuts - 100 gm
• Raisins - 25 gm
• Sugar - 150 gm (1 cup)
• Ghee - 100 gm

Method:

1. Cut bread slice in to small pieces.
2. Boil the milk in a separate pan.
3. Now heat ghee in a wok.
4. Then add the crumbled bread & stir fry. Once the bread crumbs soak the entire amount of ghee & turns golden brown in color, add the cashews and raisins then stir fry.
5. Once the cashews & raisins turn golden brown, add the boiled milk. Keep stirring as the milk would start throwing out. Mix well & keep stirring for 2 minutes even after the milk has been absorbed completely.
6. Once the bread looks dry, add the sugar & stir it well for at least a minute. And turn of the flame. Once the sugar has been absorbed, you are ready to relish the yummy Bread Halwa.  

Note: You can add Khoya for more taste. 

Badam Puri

Badam Puri is a very tasty sweet recipe for this colorful Holi festival.

Ingredients:

• 2-1/2 cup Maida 
• 1/2 cup Badam (paste) 
• 3-1/2 cup Sugar 
• 1-1/4 cup Rice Flour 
• 100 ml Milk 
• 1 gm Saffron 
• 1 tsp Cardamom 
• 25 ml Ghee 
• 1 cup Oil 
• 1 cup Water 

Method:

1. Knead dough with rice flour, maida, milk and alomond paste.
2. Heat water in a pan and add saffron and cardamom to it. Stir it to make sugar syrup.
3. Make small balls of the dough and roll each ball into a small round puri.
4. Apply ghee on the puri and stack one on the top of other with three puries in each stack.
5. Roll and cut each stack into small pieces. Again, roll the pieces into a round shape and deep fry until golden brown.
6. Now put all the puris in the sugar syrup. Leave it for 10 minutes and take them out of it.
7. Badam Puri is ready to serve.

Fish Manchurian

Fish Manchurian is a very popular and tasty Chinese recipe.

Ingredients:

• ½ kg Fish Fillets (cubed and washed) 
• ½ tsp Ajinomoto 
• 1 Egg (beaten) 
• 2 tbsp Corn Flour 
• 2 tbsp Lemon Juice 
• 2 tbsp Ginger-Garlic Paste 
• 2 tbsp Tomato Puree 
• 3 Green Chilies (chopped) 
• 4 tsp Soya Sauce 
• 4 cloves Garlic (finely chopped) 
• 4 tbsp All-Purpose Flour 
• 1/8 tsp Black Pepper Powder 
• Salt to taste 
• Oil for frying 
• 2 tbsp Coriander Leaves (chopped)

Method:

1. Mix salt, pepper, lemon juice with fish cubes in a bowl and marinate for 10-12 minutes.
2. In a seperate bowl, combine corn flour, flour, beaten egg, salt and ginger-garlic paste with little water to form a thin batter.
3. Heat the oil in a frying pan and dip the marinated fish into the batter.
4. Fry the fish cubes into oil on medium heat until golden brown. Set aside.
5. Heat around 2 tbsp oil in a separate frying pan and saute garlic and green chili until turning color.
6. Add tomato puree, soya sauce and fried fish, mix well.
7. Pour in a cup of water along with ajinomoto and simmer on low heat, until gravy is very thick.
8. Garnish with coriander leaves.
9. Serve hot.

Methi Dal Dhokli

Methi Dal Dhokli is a delicious treat from the Gujarati cuisine.

Ingredients:

 For Dal 
• ½ cup Toovar Dal (arhar) 
• ¼ tsp Mustard Seeds 
• ¼ tsp Cumin Seeds (jeera) 
• ¼ tsp Fenugreek Seeds (methi) 
• 10 Curry Leaves (kadipatta) 
• 2 Cloves (laung/ lavang) 
• 2 sticks Cinnamon (dalchini) 
• 1 Bay Leaf (tejpatta) 
• 2 small Red Chilies 
• ¼ tsp Asafoetida (hing) 
• 4 pieces Cocum (soaked) 
• ¼ cup Chopped Tomatoes 
• ½ tsp Turmeric Powder (haldi) 
• ½ Lemon Juice 
• 4 Green Chilies (slit) 
• ½ tsp Chili Powder 
• 1 tsp Ginger (grated) 
• 1 tsp Ghee 
• ½ tsp Jaggery 
• Salt to taste

For Dhoklis 
• 1 cup Whole Wheat Flour 
• 3/4 tsp Fenugreek Leaves (methi) (chopped) 
• ½ tsp Turmeric Powder (haldi) 
• ½ tsp Chili Powder 
• ¼ tsp Asafoetida (hing) 
• 1 tsp Oil 
• Salt (to taste) 
• ¼ cup Chopped Coriander Leaves (to garnish)

Method:

For Dal

1. Wash the toovar dal and soak it in water for 15 minutes.
2. Thereafter, cook it in the pressure cooker, till it whistles thrice. Keep it aside and allow it to cool.
3. When it is slightly cool, whisk dal until it gets smooth.
4. Take a pan and heat ghee in it. Add mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cloves, cinnamon sticks, bay leaf, red chilies and asafoetida in it and saute, till the mixture starts emitting fragrance.
5. Now, add cooked dal to the above mixture, along with 3 cups of water, cocum, tomatoes, turmeric powder, lemon juice, salt, green chilies, chili powder, ginger and jaggery and cook it on simmer flame for 10 minutes. 

For Dhoklis

1. Mix all the ingredients required for preparing dhoklis and knead to form firm dough.
2. Now, divide this dough into six equal pieces and roll out into thin chapattis.
3. Put a non stick tawa over the flame and roast the chapattis on it, from both the sides. Keep them aside. 

To Serve

1. Before serving, boil the dal, put dhoklis in it and turn the flame on simmer.
2. Stir it every 2- 3 minutes.
3. Remove from the flame and garnish with coriander leaves.
4. Serve hot.

Spinach & Tomato Rice

Spinach & Tomato Rice is a Greek dinner recipe.

Ingredients:

• 2 Pounds fresh spinach 
• 2 Cups olive oil 
• 1 Large onion, minced 
• 2 Sprigs fresh mint 
• 2 tbsp Tomato paste 
• 1 Cup uncooked rice 
• 2-1/2 Cups water 
• Sea salt 
• Freshly ground pepper 
• 1 Lemon, cut in wedges

Method:

1. Wash the spinach, chop and set aside to drain.
2. Preheat a heavy-bottomed pot on low heat.
3. Put olive oil in the pot and increase the heat to medium. Add onion and sauté till it is translucent.
4. Add fresh mint and spinach. Sauté for 5 minutes, until wilted.
5. Dilute the tomato paste in the water and add to the pot, with salt and pepper to taste.
6. Increase heat and bring the mixture to a boil.
7. Add rice, stir, and cover.
8. Reduce heat and allow to simmer for 20 minutes or until the water has been absorbed.
9. Do not stir during simmering.
10. Serve with lemon wedges.
11. Spinach & Tomato Rice is ready.

Bombay Halwa

Bombay Halwa is a tasty Maharashtrian Recipe that can be prepared on occasions.  

Ingredients:

• 1 cup Ghee 
• 1/3 cup Sago 
• 1/3 cup plain Flour 
• 2/3 cup Corn Flour 
• 4 cups Sugar 
• 2 tbsp Lemon Juice 
• 2 tsp Cardamom Powder 
• 1 cup crushed assorted Nuts (cashews, pistachios, almonds, and peanuts) 
• Foods colors (green, yellow, orange, or red)

How to make Bombay Halwa:

1. Soak sago in 2 cups water overnight.
2. Combine plain flour and corn flour. Soak overnight in 2 cups water.
3. Make a thick syrup from 1½ cups water and sugar, boiling and stirring on medium heat.
4. Add lemon juice and stir.
5. Combine sago with flour mixture and pour into a non-sticky pan on low heat.
6. Add 1 tsp ghee, alternating with 1 tsp syrup, to the flour mix, until both the ingredients remain half of their actual volume.
7. Add a pinch of color and cardamom powder, stirring constantly.
8. Add the remaining ghee and syrup in the same manner, stirring after each addition.
9. Add nuts and mix well.
10. Simmer until the mixture turns translucent and starts leaving the pan.
11. Butter a deep platter and pour the mixture in it and cool to room temperature.
12. After 1 hour, cut the halwa in squares. This yummy delight is ready to be served.

Chocolate Peanut Butter Cake

Chocolate Peanut Butter Cake is a delicious cake that can be prepared on any occasion. 

Ingredients :

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup chopped peanuts (I used honey roasted), optional

Method :

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Decorate the top with chopped peanuts. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

6 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Chicken Leg Curry

Chicken Leg Curry is one of the most delicious curry recipe.

Ingredients:

5 chicken legs
2 tbsp curd
1/2 tbsp fresh cream
1 big onion thinly chopped
1 big tomato thinly chopped or pureed
1 tsp ginger paste
1 tbsp garlic paste
2 green chillies chopped
1 dried Kashmiri red chilli
1 bay leaf
1/2 tsp cumin seeds
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1-1/2 tsp coriander powder
1 tsp garam masala powder
A pinch of black pepper powder
Vegetable oil
Salt to taste

Method:

1. Wash and clean the chicken legs thoroughly in warm water.
2. Combine the yogurt, salt, black pepper powder, fresh cream and turmeric powder.
3. Coast the chicken legs evenly in the marination.
4. Keep aside at least for 30 minutes.
5. Heat 2 tsp oil in a pan.
6. Add kashmiri red chilli, bay leaf and cumin seeds.
7. Saute for few seconds and add ginger-garlic paste and green chillies.
8. Fry for few seconds and immediately add chopped onion.
9. Fry until onion turns into light golden brown in color.
10. Add thinly chopped tomatoes, salt and red chilli powder.
11. Mix well and cook until the nice of color of curry comes out.
12. Add 2 cups of water along with the chicken.
13. Mix well, add coriander powder and garam masala powder.
14. Cover the pan and bring the curry to few boils.
15. Leave to cook on low flame for 4-5 minutes.
16. Serve hot with roti or rice.

Tips: 
Add more water to make more curry recipe, but bring to few boils. Else add hot water in the dish and stir.
At the time of serving you can serve the dish with the nuts, cilantro and mint leaves.

Broccoli Curry

Broccoli Curry is a very popular South Indian  recipe. 

Ingredients:

2 Broccoli 
1 Carrot 
1 Onion (chopped) 
2 Green Chilies (chopped) 
2 tsp Oil 
Salt (to taste) 
½ tsp Garam Masala 
½ tsp Mustard Seeds

Method:

1. Chop broccoli into small florets.
2. Combine broccoli, carrot, salt, and enough water in a pan. Cook until tender.
3. Heat oil in a pan and crackle mustard seeds.
4. Stir in green chilies and onion. Shallow fry.
5. Mix in broccoli, carrot, garam masala, and salt. Cook for a while.
6. Serve hot.

Badam Pak

Badam Pak is a traditional tasty Indian sweet and dessert recipe.

Ingredients:

500 gms Khoya 
700 gms Sugar 
300 gms Almonds 
250 gms Ghee 
1 Cup rose water 
2 tsp Cardamom powder 
1/2 tsp Nutmeg powder

Method:

1. Mix sugar and rose water.
2. Boil it.
3. Add khoya to make it smooth.
4. Put blanched almonds and add ghee.
5. Cook over medium flame till the mixture leaves the sides of the pan.
6. Mix cardamom and nutmeg powder.
7. Spread the mixture on it.
8. Keep it for cooling.
9. Cut into squares.
10. Badam Pak is ready.

Soyabean Biryani

Soyabean Biryani is a delicious dish, which is extremely nutritious as well.

Ingredients : 

3 cups basmati rice – washed and soaked in water for 15 mts
1 cup dried soya chunks( soaked in water for 15 mins)
1/2-cup green peas(optional) 
2-3 tbsp ghee
1 tsp shah jeera
½-tsp jeera
2 bay leaves
2 big onions finely sliced
1 tbsp ginger-garlic paste
3-4 green chillies slit length wise
½ tsp turmeric powder
salt to taste
2 ½ cups water
fresh coriander leaves for garnish
8-10 cashewnuts (lightly roasted in ghee till golden brown)
2-tbs Everest birayni masala or chicken masala ( I use this masala , it’s quite tasty)
                                                      OR
For quick home-made Biryani Mix  (lightly dry roast in a pan and grind to a fine powder)
2 green cardamoms
4 cloves
2” cinnamon stick
3-4 pepper corns
1/4 tsp fennel seeds (optional)
1 tsp coriander seeds
1/2 tsp cumin seeds
1-2 dry red chillies

Method :

1. Wash rice rice well, strain and leave for at-least half to one hour before cooking.
2. Slice onions into thin slices.Fry one onion till golden brown and crisp to garnish. Keep aside
3. Fry soya chunks till golden fry and keep aside.
4. Heat ghee in a heavy bottomed vessel. Add shah jeera and bay leaves and stir for a few seconds till the jeera splutters. Add the sliced onions, grated ginger and green chillis. Saute the onions till they turn pink..
5. Heat ghee in the pressure cooker and add the other sliced onion and fry till brown.
6. Add ginger- garlic paste and fry till slightly brown.
7. Add soya chunks.
8. Add the rice and fry till grains separate and turn slightly brown.
9. Now add salt and biryani masala.Stir well.
10. Add the water and green peas,cook for 2 to 3 whistles.
11. My cooker requires 2 whistles for rice dishes. For your cooker it might be different.
12. Garnish with fried onion and coriander leaves. 
13. Serve with raita .

Chicken Chapali Kabab

Chicken Chapali Kabab is a mouth watering tasty chicken recipe.  

Ingredients :

1 kg Chicken mince
1 cup Corn meal
1 bunch Mint leaves
1 Onion chopped
3 Eggs
4 Green chilies
4 Tomato
1 tsp Cumin seeds
1 tsp Whole black pepper
1 tbsp Crushed red pepper
2 tbsp Pomegranate seeds
2 tbsp Whole coriander
to taste Salt

Method :

1. Chop 1 kg chicken mince well.Beat 3 eggs well and fry like omelet. Keep aside.
2. Grind together 2 tbsp whole coriander, 1 tsp black pepper and 1 tsp cumin seeds.
3. In a bowl put together chicken mince, 2 tbsp pomegranate seeds, salt to taste, fried eggs, ground mixture of black pepper, 4 chopped tomatoes, 4 chopped green chilies, 1 chopped onion, 1 bunch of chopped mint leaves, 1 tbsp crushed red pepper and 1 cup corn meal. 
4. Mix well and keep aside for few minutes.
5. Make Pattie and fry in a frying pan with ghee or oil as required.

Baked Lemon Chicken

Ingredients:

 4 Chicken Breasts (boneless and skinless) 
 1 cup Lemon Juice (freshly-squeezed) 
 1 cup All-Purpose Flour 
 1/2 cup Chicken Broth 
 2 tbsp Olive Oil 
 1 tsp Kosher Salt 
 1 tbsp Brown Sugar 
 1 tbsp Cornstarch

Method:

1. To prepare marinade, mix lemon juice, olive oil, kosher salt and red pepper flakes in a small bowl.
2. Place chicken breasts in a large container and pour marinade over it.
3. Coat the chicken breasts completely with it and refrigerate, covered, 20 to 40 minutes.
4. Meanwhile, preheat oven to 350 degrees F.
5. Place flour in a shallow dish. Using tongs, remove chicken pieces from marinade and coat in flour.
6. Transfer chicken breasts to a 9 x 13 glass baking dish.
7. Combine brown sugar and cornstarch together in a bowl and add this to 1/2 cup chicken broth.
8. Stir until the cornstarch is completely dissolved.
9. Pour the mixture over the chicken breasts.
10. Bake for 20 to 25 minutes until chicken is cooked through.
11. Serve with freshly prepared rice.

Cauliflower Peas Masala

Cauliflower Peas Masala is a very popular Kerala recipe. Cauliflower Peas Masala is a semi gravy side dish. This is a good combination of vegetables with basic spices. It tastes good with Chapathi, Naan, Roti or any other Bread.

Ingredients :

Oil - 2 Tbsp
Cauliflower cut into florets - 1
Green Peas fresh or frozen - ¼ Cup
Cumin Seeds - 1 tsp
Ginger grated - 1 tsp
Garlic grated or paste - 1 tsp
Water - 400 ml
Salt to taste - 2
Coriander powder - 2 tsp
Red Chilli Powder - 1 tsp
Tomato Puree - 2 Tbsp
Garam Masala Powder - ½ tsp
Amchoor Powder/Dry Mango Powder - 1 tsp
Coriander Leaves chopped - a handful

Method:

1. Heat Oil in a pan, add Cumin Seeds. Then add the Ginger, Garlic, Red Chilli Powder, Coriander Powder. Fry for few seconds.
2. Then add the Cauliflower and Peas along with some Salt, Tomato Puree and water.
3. Cover and cook until tender. Take care not to over cook as it might become paste.
4. Then add the Garam Masala and Amchoor Powder. Mix well and take it off from heat.
5. Garnish with Coriander Leaves / Cilantro.
6. Serve hot with choice of your bread.

Sheerannam

Sheerannam is a very traditional recipe in many parts of south India. This is a creamy and rich dessert. The mace flavor make this as a unique dessert.

Ingredients :

Rice - 1/2 cup
Milk - 5 cups
Sugar Candy - 1/2 cup(broken into small pieces)
Nutmeg powder - 1/8 teaspoon
Mace powder - 1/8 teaspoon
Saffron - 1/4 teaspoon(soaked in 2 tablespoon of warm milk)
Ghee - 2 tablespoon
Cashew nuts - few
Pistachio - few
Slivered almonds - few

Method :

1. Cook the rice in milk either on stove top in a heavy bottom pan or in the rice cooker.(I did it in the rice cooker)
2. After the rice is cooked well, add the sugar candy and stir well till the sugar candy is completed melted. Now add the saffron and milk mixture. 
3. Next add the nutmeg powder and mace powder and stir well. Heat the ghee and fry the cashew nuts and add it to the pongal. Remove from heat and decorate it with pistachio and slivered almonds while serving.