Beetroot Pulao

Ingredients:-

• Basmati rice - 2 cup
• Beetroot -1 (Peeled and chopped into cubes)
• Potato - 1 (Peeled and chopped into cubes)
• Green peas - 1/4 cup
• Green chillies - 3
• Onion, sliced - 1 big
• Tomato - 1
• Ginger garlic paste - 1 tbsp
• Red chilli powder - 1 tbsp
• Turmeric powder - 1/4 tbsp
• Coconut milk - 1 cup
• Mint leaves - few(optional)
• Coriander leaves - few
• Salt as needed
• Ghee - 2 tbsp

For the tempering:-

• Vegetable oil - 2 tbsp
• Ghee - 1 tbsp
• Cloves - 1
• Bayleaves - 1
• Cumin seeds - 1 tbsp
• Fennel seeds - 1 tbsp
• Star anise - 1

Preparation:-

1. Soak the rice for 30 mins. Drain and keep it aside as needed.

2. Heat oil and ghee in a bottomed pan. Fry cloves, bay leaves, cumin seeds, fennel seeds and star anise, till the oil becomes fragrant.

3. Add onion, green chillies, ginger garlic paste, tomato, coriander leaves and mint.Fry it for a minute or until the raw smell disappears.

4. Add diced potatoes, diced beetroot and green peas and saute for 5-6 mins in low flame.

5. Now add red chilli powder, turmeric powder and salt and mix well. Cook for a minute.

6. Add 1 cup of coconut milk and 2 cups of water. Bring to a boil.

7. Now add drained rice and mix well.

8. cover the lid and let the rice cook on a low flame, till the water is absorbed and the rice is well cooked.

9. Finally add ghee and mix gently with a fork.

9. Serve hot with raita.

Watermelon Lemon Juice

Ingredients:-

• Watermelon - 1/2 small fruit or 4 cups chopped
• Lemon juice - 1 nos or 1/2 cup
• Sugar - 2 tbsp

Preparation:-

1. In a blender, add watermelon pieces, lemon juice and sugar and blend until smooth.
2. Pour into serving glass.
3. Add ice cubes and serve chilled.
4. Garnish with mint spring, watermelon slices and lemon slice.

Chicken Briyani - Pakistani Style

Ingredients:-

 For marinating Chicken:-

• Chicken - 1 lb
• Ginger garlic paste- 1 tbsp
• Lemon juice - 1 tbsp
• Red chilli powder - 1 tbsp
• Salt to taste

For Rice:-

• Basmati Rice - 4 cups
• Bayleaves - 1
• Cinnamon stick -1
• Lemon juice - 1 tbsp
• Cumin seeds - 1 tbsp
• Salt to taste

For briyani masala:-

• Onion, sliced - 1 big
• Tomato - 2 , chopped
• Green chillies - 5 
• Ginger garlic paste - 1 tbsp
• Curd - 1/4 cup
• Mint leaves, chopped - 1/2 cup
• Coriander leaves, chopped - 1/2 tbsp
• Red chilli powder - 2 tbsp
• Cloves - 1
• Bayleaves - 1
• Cinnamon stick - 1
• Cardamon - 1
• Javitri - 1
• Star anise - 1
• Ghee as needed
• Vegetable oil/ canola oil as needed
• Salt to taste

For layering and garnishing:-

• Fried onion - 2 big 
• Food color - 1/4 tbsp, 
• Saffron soaked Milk - 2 tbsp 
• Ghee - 2 tbsp
• Mint leaves / coriander leaves, chopped - few

Preparation:-

Cooking the Rice:-

1. Soak the rice in water for 30 minutes.
2. In a electric cooker/pressure cooker, add soaked rice, cumin seeds, cinnamon, bay leaves, lemon juice and salt.
3. Cook the rice until its done. Set it aside.

Marinating chicken:-

1. In a bowl, add red chilli powder, lemon juice, salt, ginger garlic paste and chicken. combine well and allow it to marinate for 1 hour. 
2. Fry the marinated chicken lightly for about 5-10 minutes. Do not fry much as the chicken will further cook in the briyani masala. Keep it aside.

For making briyani masala:-

1. Heat ghee and oil in a large pan. 
2. Add cloves, bayleaves, cinnamon stick, cardamon, javitri, and star anise . Saute for a minute.
3. Add ginger garlic paste, onion, tomato and green chillies.  Stir well and allow the tomatoes to soften.
4. Add coriander leaves and mint leaves. Saute until raw smells disappears.
5. Now add lightly fried chicken, red chilli powder, curd and salt. Mix well and cook untill chicken is tender.

For layering rice and briyani masala:-

1. In a broad pan, apply some ghee on bottom. 
2. Place 1/2 of the rice, add some coriander and mint leaves and briyani masala on top of it. 
3. Place the layer of rest of the rice on top of the briyani masala. 
4. Sprinkle some coriander leaves, mint leaves and fried onions.
5. Finally add saffron soaked milk , food color and ghee on top of the rice.
6. Close the lid and let it be on low flame for 15 minutes.
7. Remove from flame and Mix gently.
8. Garnish with  coriander leaves and serve hot with raita or boiled egg.

Crispy coconut fish fillet with potato dip

Ingredients:-

For Crispy coconut fish fillet:-

• Fillet fish - 4 or 6 , small pieces
• Lemon juice - 4 tbsp
• Garlic paste - 2 tbsp
• Pepper powder - 1 tbsp
• Coconut milk - 8 or 10 tbsp
• All purpose flour - 4 tbsp
• Sweetened shredded coconut - 1/2 cup
• Beaten egg - 2
• Salt to taste
• Olive oil for deep fry

For Potato Dip:-

• Potato , boiled and mashed - 2
• Milk - 2 tbsp
• Mayonnaise - 2 tbsp
• Roasted onion - 1, small size
• Roasted broccoli, finely chopped  - 1/4 cup
• Lemon juice - 1 tbsp
• Spring onion, finely chopped- 1 
• Salt and pepper, to taste

Preparation:-

To make Potato Dip:-

1.  Mix together all ingredients in a bowl.
2. Allow the mixture to chill for at least 1 hour before serving.

To make Crispy coconut fish fillet:-

1. Place garlic paste, lemon juice, pepper powder,coconut milk and fillet pieces in zip-loc bag. cover and refrigerate for 15 mins.
2. Coat fish in all purpose flour, dip in beaten eggs, then coat with Sweetened shredded coconut.
3. Heat a large non-stick  pan over medium heat and add little oil and fry the fish pieces for about 4-5 minutes or until it turn golden brown in color on both sides.
4. Serve the fish with potato dip.

Mutton Stew

Ingredients:-

• Mutton - 1 lb
• Ginger, finely chopped - 2 tbsp
• Garlic, finely chopped - 2 tbsp
• Ginger garlic paste - 1/2 tbsp
• Tomato - 1
• Green chillies - 2 
• Curry leaves - few
• Cumin seeds - 1 tbsp
• Onion, chopped - 1
• Coconut milk - 2 cups
• Bay leaves - 1
• Cinnamon stick - 1
• Pepper powder - 1 tbsp
• Cumin powder - 1/2 bsp
• Fennel powder - 1/2 tbsp
• Coriander leaves - few
• Lemon juice - 1 tbsp
• Salt to taste
• Oil

Preparation:-

1. Pressure cook the mutton pieces along with salt, cumin powder, fennel powder, tomato, ginger garlic paste and pepper powder for 6 whistles or until mutton is soft and done. 
2. Heat oil in a pan, add cumin seeds, bay leaves and cinnamon stick. saute for a minute. 
3. Add onions, ginger, garlic, green chillies and curry leaves till it becomes transparent.
4. Now add mutton mixtures and bring the mixture to boil.
5. Reduce to low heat and add coconut milk. Let it cook for 3 to 4 minutes.
6. Turn off the flame and finely add lemon juice.
7. Garnish with coriander leaves and serve hot with appam, naan, dosa , chappati and toasted bread.

Grilled Mahi-Mahi Fillets with Steamed Rice and Stir Fry Vegetable Salad

Ingredients:-

• Steamed rice - 1 cup
• Mahi-Mahi Fillets - 2 pieces
• Lemon juice - 6 tbsp
• Ginger Garlic paste- 1 tsp
• Red chilli Powder- 1 tbsp
• Grill mates seasoning - 1tbsp
• Pepper powder- 1/2 tsp
• Olive Oil- 2 tbsp
• Salt

Preparation:-

1. In a bowl, combine fish fillets, lemon juice, ginger garlic paste, red chilli powder, grill mates seasoning, pepper powder, olive oil and salt. Refrigerate for 1 hour.
2. In a Iron grilling skillet, heat remaining 1 tbsp of olive oil. Place marinated fish in hot skillet. Cook fish just until browned on each side. Remove from heat.
3. Serve fish with steamed rice, mashed potatoes and stir fry vegetable salad.

Mutton Kola Urundai / Mutton Meatballs

Ingredients:-

• Boiled boneless mutton , Ground - 1 lb
• Onion, chopped - 1 big
• Garlic , chopped - 10 cloves
• Ginger garlic paste - 1 tbsp
• Curry leaves, chopped - few
• Green chillies, chopped - 2 nos
• Coriander leaves, chopped - few
• Roasted channa dal flour - 3 tbsp
• Red chilli powder - 1 tbsp
• Coriander powder - 1 tbsp
• Turmeric powder - 1/4 tbsp
• Cumin powder - 1/2 tbsp
• Fennel powder- 1/2 tbsp
• Salt as needed
• Oil for frying

Preparation:-

• Combine all the ingredients except oil with the ground mutton. Mix well and make lemon sized balls. Keep aside.

• Heat oil in a wok/kadai and carefully drop balls into the oil. 
• Reduce the heat to low and fry until golden brown in color.
• Serve hot .

Potato Patties & Chickpeas Chaat

Ingredients:-

For Potato Patties:-

• Potatoes - 2
• Bread Crumbs - 1/4 cup
• Ginger garlic paste - 1tsp
• Coriander powder-1/2 tsp
• Cumin powder- 1/2 tsp
• Chopped coriander leaves - few
• Turmeric - 1/4 tsp
• Salt - to taste

For Chickpea Gravy:-

• Chickpeas , cooked -2 cups
• Red chilly powder - 2 tsp
• Garam masala powder - 1 tsp
• Tamarind extract - 1 tsp
• Salt as needed
• Oil

For Garnishing:-

• Onion, Chopped - 1 
• Coriander leaves, chopped - few
• Carrot , grated - 1/2 cup
• Tamarind date chutney - 1 tsp
• Mint chutney - 1 tsp
• Sev/Oma podi ( I didn't have sev when i'm preparing this, .If u have u can add it also)

Preparation:-

To Make Potato Patties:-

1. Peel the boiled potatoes and mash them well.
2. Add bread crumbs, cumin powder, coriander leaves, coriander powder, ginger garlic paste, turmeric and salt. Mix well and divide the mixture into equal portions. 
3. Roll each portion into a lemon-sized ball and flatten it slightly.
4. Meanwhile, heat oil for frying in a flat pan.
5. Place the patties in the hot pan and cook until it turns golden brown and crisp on both sides. 

To make Chickpea Gravy:-

1. Heat oil in a sauce pan, add ginger garlic paste, red chilli powder and garam masala powder. Saute until raw smell leaves.
2. Next add cooked chickpeas, tamarind extract and salt and cook for a few minutes. Set aside.

To Serve:-

1. In a serving plate/bowl , pour chickpeas gravy and top with potato patties, Onion, coriander leaves, carrot, tamarind date chutney and mint chutney.
2. The chaat tastes best when served hot.

Grilled Chicken Leg

Ingredients:-

• Chicken Drumsticks - 3
• Garlic paste - 1 tbsp
• Red chilly falkes - 2 tbsp
• Pepper powder - 1 tbsp
• Soy sauce - 1 tbsp
• Onion paste - 5 or 6 tbsp
• Grill Mates chicken - 2 tbsp
• Lemon juice - 2 tbsp
• Olive oil
• Salt

Preparation:-

1. Combine garlic paste, onion paste, pepper powder, soy sauce, red chilly flakes, grill mates chicken, lemon juice, olive oil and salt.
2. Pour this mixture over the chicken drumsticks in a zip lock bag. Mix the chicken and sauce until fully covered. Place in refrigerator and marinate for several hours.
3. Grill the chicken over low heat until thoroughly cooked or skin starts to crisp.
4. Serve hot and Enjoy!

Chicken Seekh Kebab

Ingredients:-

• Red chilli powder - 1 tbsp
• Pepper powder - 1/2 tbsp
• Corn flour - 2 tbsp
• Egg - 1 , beaten
• Lemon juice - 2 tbsp
• Coriander leaves, chopped - few
• Oil as needed
• Salt to tast

To Grind:-

• Minced Chicken, Ground fine- 1/4 kg
• Onion - 1
• Ginger garlic paste - 1 tbsp
• Cashew nuts - 1  tbsp
• Cumin seeds - 1 tbsp
• Khus Khus  - 1/2 tbsp
• Bread crumbs - 2 tbsp

Preparation:-

1. Grind all the above "To grind" ingredients to a thick paste.
2. Transfer this paste to a bowl. Now add red chilly powder, pepper powder, corn flour, beaten egg, lemon juice, coriander leaves and salt, mix well and leave for half an hour.
3. Take a small portion of the mixture and mold then on skewers. Keep aside.
4. Heat a flat pan and brush with little oil. Place the kebab over it and cook on medium-high heat or until it gets golden brown on all sides.
5. Remove the skewers from cooked kebab and serve hot with any sauce.

Peanut Oatmeal Balls

Ingredients:-

• Roasted Peanuts - 1 cup
• Oats - 3 cups
• Jaggery - 1 cup
• Ghee- 4 tbsp
• Pinch of salt
• Cardamom Powder - 1 tsp
• Food color - a pinch

Preparation:-

1. Add roasted peanuts , oats and jaggery in a blender and process finely chopped. 
2. Transfer the peanut mixture into a bowl.
3. Now add ghee, cardamom powder, food color and salt. Mix well.
4. Make small balls from your hand and continue with the rest of the mixture.
5. Peanut oatmeal balls are ready! 

Easy Mashed Potatoes

Ingredients:-

• Potatoes - 3 
• Whole milk - 1 cup
• Pepper powder - 1 tbsp
• Butter - 1 tbsp
• Salt

Preparation:-

1. Boil potatoes with a pinch of salt in a large pot and cook until very soft.
2. Peel and mash the potatoes. Keep aside.
3. Heat butter in a sauce pan. Add milk.
4. When butter is melted into the milk, remove the pan from the heat.
5. Now add potatoes to it and mash them well.
6. Season with salt and pepper.

Prawn Masala Curry

Ingredients:-

• Prawn - 20 nos
• Onion - 1 large
• Tomato - 1 
• Cashew nuts - 5 or 6
• Ginger garlic paste - 1 tbsp
• Red chilli powder - 1 tbsp
• Coriander powder - 1/2 tbsp
• Turmeric powder - a pinch
• Curry Leaves - few
• Cumin seeds- 1 tsp
• Fennel seeds - 1/2 tsp
• Red chilli- 2, broken
• Coriander leaves - few
• Garam masala - 1/2 tbsp
• Garlic cloves - 2 
• Salt
• Oil

Preparation:-

1. Clean and wash prawn well and keep aside.
2. Heat oil in a pan, add onion, tomato, ginger garlic paste, turmeric powder, cashew nuts, red chilli powder, coriander powder and garam masala. Saute until the mixture is nicely roasted.
3. Let it cool down and grind then into a fine paste.Keep aside until required.
4. Heat remaining oil in a pan, add cumin seeds, fennel seeds, broken red chilli and curry leaves and saute till the garlic is lightly roasted.
5. Now add prawn and fry until the raw smells to disappear.
6. Add ground mixture , salt and add little water.Stir until the prawns are cooked.
7. Garnish with coriander leaves.
8. Serve hot with rice, briyani, chappati , Dosa etc.

Grilled Mahi-Mahi fillets with Apple salsa and Mashed Potatoes

Ingredients:-

• Mahi-Mahi Fillets- 2 pieces
• Pepper powder - 1 tbsp
• Lemon - 1
• Dried Basil - 1 tbsp
• Apple, cubbed - 1 cup
• Tomato, cubed - 1 cup
• Sweet corn - 1/2 cup
• Green chilli - 1 , chopped
• Grated Garlic - 1 tsp
• Salt
• Olive oil  

Preparation:-

To make salsa:-

1. Combine apple, tomato, lemon juice, green chilli, sweet corn, salt and pepper powder. Keep aside.

To cook the Fish:-

1. In a large bowl, add grated garlic, lemon juice, dried basil, olive oil, salt and pepper powder and mix well. Coat mahi-mahi fillets with oil mixture on both sides and refrigerate for 1 hour.
2. Heat olive oil in a grilling pan.
3. Grill fish on each side . 
4. Serve hot with Apple salsa and mashed potatoes.

Egg Omelette Sandwich

Ingredients:-

• White Bread - 2 slices
• Tomato , sliced-1
• Spinach leaves 
• Sliced Swiss Cheese
• Butter - 1 tsp

Ingredients for Omelette:-

• Egg - 1
• Onion, chopped - 1
• Coriander leaves , chopped - few
• Spinach, chopped - few
• Tomato, chopped - few
• Pepper powder - 1/4 tsp
• Cumin powder- 1/4tsp
• Milk - 2 tsp
• Salt

Preparation:-

To make Omelette:-

1. In a bowl ,whisk egg,  pepper powder, cumin powder, milk and salt.
2. Add onion, spinach, tomato and coriander leaves. Mix well.
3. Heat butter in a flat pan. 
4. Pour egg mixture and cook for a minute and Slowly flip over and cook the other side for about 10 to 15 Seconds.

To make Sandwich:-

1. Toast bread with butter on both sides in the flat pan.
2. Transfer omelette onto a slice of  bread and top with sliced cheese, spinach, sliced tomato and then cover it with the another slice of bread.
3. Drizzle some butter on a pan and toast the sandwich and serve hot.