Haleem - Using Shan Haleem Mix

Ingredients:
1 Packet Shan Haleem Mix (This mix comes with lentil mixture and spice mixture)
1/4 kg beef / mutton
1 tsp ginger-garlic paste
1 big onion chopped
1 big tomato chopped
Juice from 1 lemon
Ghee & Oil
1 stick cinnamon
2-3 cardamom
2 cloves

Method:
In a pressure cooker, add the mutton/ beef with water
Add ginger-garlic paste
1 tsp salt
Pressure cook for 20 minutes until the meat is well done
Let the meat cool down
Shred the meat

In another pressure cooker, cook the lentil mixture with water which comes with Shan haleem mix for 15-20 minutes until done.
When the lentil is cooked, pulse/blend the lentil until its mashed well.

In a pan, add Ghee and oil
Add cinnamon, cardamom, cloves to flavor the oil
Add onion and sauté till golden brown
Add tomato
Add 2 tbsp spice mixture which comes with Shan Haleem Mix
Add the shredded meat
Add the mashed lentil
Add lemon juice

Garnish with fried onions, cilantro, lemon and sliced ginger

Eggplant Katta - Side dish for Biriyani

Ingredients:
1 kg small eggplants sliced
2 big onions chopped
2 big tomatoes chopped
4-5 cloves garlic chopped
3/4 cup Tamarind pulp
3/4 tsp chilly powder
1/4 tsp turmeric powder
3/4 tsp salt
1/4 tsp fenugreek seeds
1/4 tsp cumin seeds
Oil to fry the eggplant

Method:
Sprinkle salt on the eggplant
Shallow fry the eggplant and set aside
In a pan, add oil, fenugreek seeds and cumin seeds
Add onion and sauté and then add garlic
Add tomatoes and sauté
Add all the spices
Add tamarind pulp
Add the cooked eggplant
Add 1/4 water and let it cook for 2 minutes
Reduce the heat and simmer for 5 minutes until the oil comes on the top

Mutton Biriyani

Ingredients:
1 kg mutton chopped
5 cups Basmati Rice
5-6 Big red onions sliced
4 big tomatoes chopped
10-12 green chillies whole
1 cup plain yogurt
11/2 tbsp chilly powder
10 tsp ginger-garlic paste (For each cup rice add 2 tsp ginger-garlic paste)
1 handful/1 cup cilantro/corriander leaveschopped
1 handful/ 1cup mint leaves chopped
3/4 tsp salt  (for mutton)
5 * 3/4 tsp salt for Rice (For each cup rice add 3/4 tsp salt)
1/2 cup Ghee
1/4 cup Oil
8-9 cardamom
4-5 cloves
1 big cinnamon stick broken
8 cups Water (measurement : For (1 cup rice = 1 1/2 cups water) + extra 1/2 cup)
For 5 cups  rice, you will need 7 1/2 cups water + 1/2 cup extra, therefore 8 cups water :)
juice from 2 small lemons

Method:
In a cooker, add ghee and oil
Add cloves, cardamom, cinnamon and let it flavor the oil for few seconds
Add Onions and sauté till its golden brown
Add Green chillies and tomato
Add chilly powder
Add 3/4 tsp salt for mutton
Add ginger garlic paste and let it cook for few minutes
Add Yogurt and mutton
Add cilantro and mint leaves and lemon juice
Add water if needed
Pressure cook for 20 minutes or till the meat is done in a medium heat

Soak the rice in water for 5 minutes.
Once the gravy is done, remove the meat in a bigger pot and measure the gravy.
If the gravy comes to 8 cups water its good enough, usually it does not. So measure the gravy and add water for the remaining measurement.

Add the measured gravy to the pot
Add salt for rice (5 * 3/4 tsp)
When the water is boiling, add rice
Close the pot and transfer the pot to the oven set at 250 deg. C at 20 minutes.
If the rice is not done, keep in the oven for 5 more minutes.

Tip: If water is not enough, add 1/2 cup warm milk and close the pot.
Raita:
Mix 1 cup yogurt with 1 big onion sliced
wash the sliced onion in cold water to remove the onion smell
add salt and lemon juice
add chopped cilantro and 3-4 chopped green chillies
Garnish with pomegranate seeds

Greek Salad

Ingredients:
1 Red bell pepper
1 Orange Bell pepper
1 Yellow bell pepper
3 English Cucumbers
1 Red Onion sliced thinly and washed in cold water so the onion smell goes away
1 cup romaine lettuce chopped
1 big Eggplant chopped into bite sze chunks
1/2 cup kalamato olives or Green olives
3/4 cup crumbled feta cheese
3 tbsp Italian dressing

Method:
In a pan, pour some oil and fry the eggplants for 2 minutes
Place them on a paper towel to remove excess oil
Chop all the vegetables and add to a bowl
Add the eggplants
Add dressing and mix well
Add feta cheese and toss

Dal Tadka

Ingredients:
1 tbsp ghee
1/2 tbsp oil
1/2 tsp cumin seeds
1/2 cup masoor dal (red split lentils)
1/2 onion chopped
1/2 onion sliced
cilantro leaves
2-3 green chillies
2-3 cloves of garlic chopped
1/4 tsp turmeric powder
1/4 tsp chilly powder
11/2cup water
salt to taste


Method:
In a pressure cooker add masoor dal, 1/2 onion chopped
Add turmeric powder, chilly powder and salt
Add water and pressure cook for 7 minutes on medium heat so that the dal is not mashed completely

In a pan add oil and ghee
When its hot, add cumin seeds, garlic and sliced onions
saute till its brown and add chopped green chillies
Add this mixture to the pressure cooked dal and mix well.
Garnish with cilantro

Beef Taco

Ingredients:
1 box taco shells
1/2 kg ground beef
1 big onion chopped
1 big tomato chopped
1 packet Old El Paso Taco seasoning mix
1/2 tsp chilly powder (Optional)
1/2 cup water
Cilantro
Oil
For Garnishing you will need:
Chopped lettuce leaves (in strips)
Cooked corn niblets
Old El Paso Taco Sauce

Method:
Pour oil in a pot
Add onions and sauté them until translucent
Add the chopped tomato
Add taco seasoning mix and some chilly powder
Add water and let it cook on medium heat for 10 mins
Add cilantro

In the oven toast the taco shells
Scoop the meat into the shells
Garnish with taco sauce, corn and lettuce.

Fish Tikka Masala

Ingredients:
For Marinade:
1/2 kg any thick fish fillet(Hammour/cat fish/red snapper/slamon)
1 tsp ginger garlic paste
Juice from 1 big lemon
1/2 tsp chilly powder
1/4 tsp turmeric powder
1/4 tsp cumin powder
2 tbsp oil

For Gravy:
Oil
2 big onions chopped
1 big tomato chopped
1/2 bell pepper (capsicum) sliced very thin
2 tbsp methi leaves
1/2 tsp ginger-garlic paste
1/2 tsp chilli powder
less than 1/4 tsp red coloring powder
juice from 1/2 lemon
1 tbsp cream
salt to taste
cilantro to garnish

Method:
Cut the fish into cubes and clean
Marinade the fish with the above marinade spices
After 30 minutes, place them in a broiler pan and pour some oil on top to broil
Set the oven to broil and bake it for 10-12 minutes until well done.
Keep them aside

For gravy, sauté 1 big onion chopped and 1 tomato chopped in oil.
Add methi leaves, ginger-garlic paste, chilly powder and salt
Let it cool and grind it into a paste

In a pan, add oil
Sautee the other chopped onion
Add the paste and let it simmer for 1 minute
Add the red coloring powder (optional)
Add the cooked fish to the gravy and add lemon and mix it well without breaking the fish.
Add bellpepper, do not over cook the bell pepper.  Let it simmer for 1/2 minute.
Add the cream
Garnish with cilantro

Tomato & Basil Bruschetta

Ingredients:
8 ripe plum tomatoes
2 cloves gralic minced
1 tbsp balsamic vinegar
1 tbsp olive oil
8 fresh basil leaves chopped
salt and pepper
1 baguette french bread sliced into 3/4 cm thick pieces

Method:
Parboil the tomatoes for 1 minute in boiling water
Drain the water and peel the skin
Remove the seeds and juice and dice the tomatoes
In a bowl, add the tomatoes, balsamic vinegar, olive oil, basil leaves, salt and pepper
Toast the baguette slices int he oven at 220 deg. C for 5 minutes
Spoon the topping on the slices of bread and serve

Spicy meat with spinach

Ingredients:
1/2 kg goat meat (boneless preferred)
1 big onion chopped
1/2 big onion sliced
1 big tomato chopped
1 tsp ginger garlic paste
1/2 tsp chilly powder
1/2 tsp salt
1/4 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp pepper powder
1 cup spinach (fresh/frozen)
3/4 cup water
Oil

Method:
In a pressure cooker, add the mutton, chopped onion, tomato, ginger-garlic paste, turmeric powder, chilly powder and salt
Add water
Pressure cook on medium heat for 15 minutes
Keep the cooked meat aside draining the gravy in a separate bowl.

In a pan add oil, sliced onion and sauté
Add pepper powder and cumin powder and sauté for 1/2 minute
Add the gravy and chopped spinach and cook till the gravy becomes thick
Add the cooked meat and mix well

Potato Salad with a kick :)

Ingredients
3-4 tbsp low fat mayonnaise
1 tbsp Dijon mustard
2 tablespoons fresh lime juice
1 large ripe tomato, seeded and diced
1 tbsp chopped cilantro leaves
1/2 cup spring onions, chopped, white and green parts
1 medium red onion, thinly slice and chopped
3/4 teaspoon cayenne pepper or chilli powder
Salt and freshly ground black pepper
4 medium size potatoes, cooked, drained and sliced 1/2-inch thick

Method:
Mix all the ingredients except the potato
Pour over the cooked potatoes and mix well
Season with salt and potato if needed.

Home Style Mutta Kurma (Egg Gravy)

This is one of my mothers recipe which i love:) It tastes awesome with parottas.

Ingredients
5-6 eggs
Oil
1/2 tsp sombu (aniseed)
1/2 tsp whole pepper
1/4 tsp vendayam (fenugreek seeds)
1/2 tsp jeeragam (cumin seeds)
8 dry red chillies
10-12 curry leaves
20 small onions or 1 big red onion chopped
7-8 garlic cloves
2 small or 1 big tomato
1/4 inch ginger chopped
1 tablespoon coriander powder
1 cup grated coconut
1/2 tsp turmeric powder
less than 1/4 tsp garam masala
1 tsp salt
The above ingredients is used to make a ground paste.


You will additionally need 1 big onion chopped, 1 tomato diced, 1/4 tsp sombu and curry leaves


Method:
In a pan, pour oil.
Add sombu, whole pepper, fenugreek seeds, dry red chillies, curry leaves, cumin seeds.
After 1 minute, add onion and garlic and ginger
Then add tomatoes
Sautee it well and add all the spices
Add coconut and sautee

Now let it cool and grind the mixture.

In a large pot, boil water and add the whole eggs
Cook for 10 minutes
Peel the shell and keep them aside
Cut them in halves

In a pot add oil, sombu and curry leaves.
Add onions and sautee
Add the ground mixture
When it boils, add tomatoes
The tomatoes do not have to be cooked, immediately add the eggs
Reduce the heat and cover the pot and cook for 3 minutes.
Garnish with some curry leaves

Spicy Baked Salmon

Ingredients
Salmon fillet
Oil for initial frying
Marinade:
2-3 garlic cloves grated
Juice from 1 big lemon
1/4 tsp salt
1/4 tsp chilli powder
1/4 tsp cumin powder
less than 1/4 tsp pepper
1 table spoon olive oil


Mix the above into a paste and rub on the salmon fillet



Method
Marinade the salmon for atleast 30 minutes
Preheat the oven to 350 deg. F
Por oil in a pan and fry the salmon for 1 minute each side
Remove the salmon and place it on a broiler pan
Bake the salmon for about 7-9 minutes depending on the thickness

Sweet Corn - Side Dish

Sweet corn is a great side dish for baked salmon or turkey!

Ingredients
2 cups frozen sweet corn
1/2 cup diced onions
1/4 cup low fat cream or whole milk
2 tablespoon butter
salt and pepper

Method
Heat the butter in a sauce pan
Add onions and sautee till its translucent
Add corn and cream
Add salt and pepper to taste
Cook for 2-3 minutes until the corn is cooked

Roasted Baby Potatoes

Ingredients
10-15 baby potatoes (Red / Yellow)
1 teaspoon herbs de provence
1 tablespoon olive oil
3-4 garlic cloves grated
Salt and pepper

Method
Preheat oven to 350 deg. F
Clean the potatoes by scrubbing to take excess dirt off the skin
In a bowl mix olive oil, herbs, garlic and salt and pepper
Toss the potatoes in this mixture
Roast in the oven for 30-45 minutes
Turn the potatoes every 15 minutes

Creamed Spinach

Creamed spinach is a very good side dish for grilled food. Especially steaks and salmon.

Ingredients:
3 tablespoon butter
2 1/2 tablespoon flour
1 cup whole milk or low fat cooking cream
1/2 cup onions diced
1/4 cup water
20 oz. chopped frozen spinach
1/4 cup parmesan cheese
1 teaspoon salt

Method:
Melt butter in a pan on medium-low heat.
Sautee the onions
Add flour and stir
Stir in the milk a little at a time
whisk the mixture until its smooth and thick

Soak the spinach in water and when its thawed sqeeze the excess water from spinach and set it aside
Now add the spinach to the boiling mixture.
Add water and stir till the spinach is cooked completely

When the spinach is done, add parmesan cheese and simmer until its completely blended.

Chinese style garlic stir-fry chicken

Ingredients:
For the marinade:
1/2 kg boneless chicken breast
1 tablespon soy sauce
3-4 garlic cloves grated
1 teaspoon pepper 
1/2 teaspoon corn flour
salt to taste

You will need extra corn-flour to dab the chicken again before you fry.
You will also need regular oil to fry the chicken.

For the stir-fry:
1 tablespoon sesame oil
2 big red onions chopped
1 green/red capsicum chopped
1/2 cup cabbage chopped
3-4 garlic cloves chopped
2 tablespoon chopped spring onions
1 tablespoon soy sauce
1 tablespoon chinese hot sauce or Sriracha sauce
Salt to taste

Method:
Marinade the chicken with the above marinade ingredients for atleast 30 minutes.
pour some oil in a pan and dip the chicken in corn flour (dab the extra off) and fry.
Set the fried chicken aside.

In a pan, pour sesame oil and add chopped garlic.
Add chopped onions and sautee for few minutes, the onion does not have to be over cooked and translucent.
Add chopped cabbage, spring onions and capsicum.
Add soy sauce, hot sauce and salt
Add the fired chicken and cook for 1 minute

Mix everything well!

Indo-Chinese Fried RIce

Ingredients:
2 cups Basmati rice
4 cups water (1 cup rice -> 2 cups water)
2 tablespoon oil
1 cup chopped carrot
1 cup chopped beans
1 cup chopped cabbage
1/2 cup chopped capsicum
1/2 cup chopped baby corn
1 tablespoon soy sauce
1 teaspoon white pepper
4 eggs
salt to taste


Method:
Cook the rice in the rice cooker. Add a drop of oil and salt to taste.
In a pan, add oil.
Add carrots, beans, cabbage and baby corn and cook for 2 minutes.
Add capsicum and cook for a minute.
Do not over cook, the vegetable should be a little crispy.
Add salt and pepper.
Add Soy sauce.
Stir fry for a minute and turn it off.
Do not cover the vegetables because the steam will cook the vegetables more.
Scramble eggs seperately and add the eggs to the vegetables.
Now mix the cooked rice and vegetables.