KASHMIRI NAAN

Prep Time  : 15 mins
Cooking Time : 25 mins
Serve : 2

INGREDIENTS
All purpose flour  -  1 cup
Baking powder  -  1/4 tsp
Salt  -  a pinch
Oil  -  1 tbsp
Curd  -  2 tbsp
Milk  -  1/2 cup
Butter  -  100 gms
Onion seeds  -  2 tbsp
For stuffing
Almonds  -  10 - 12
Cashew nuts  -  10 - 12
Raisins  -  2 tbsp
Coconut powder  -  2 tbsp
Honey  -  1 tbsp

METHOD
In a kneading bowl mix together all purpose flour,baking powder,salt,curd,oil.
Add milk little by little and make a soft dough.
Cover and keep aside for one to two hour in a hot place.
Grind the almond and cashew nuts to make a powder.
Add raisins,coconut powder and honey and mix well.
Take some dough and make medium size balls.
Roll into balls.
 Stuff the one tbsp filling then roll out the naan.
Add onion seeds and sprinkle some dry flour and roll out.
Grease oven plate with butter.
Place the naan in preheated oven of 250.c for five mins.
Flip it naan till brown apply butter.
Serve hot.

CARROT SALAD

Prep Time  : 10 mins
Total Time  : 10 mins
Serve  : 2

INGREDIENTS
Grated carrot  - 1 bowl
Lemon juice  -  1 tbsp
Honey  -  1 tbsp
Black pepper powder  -  1/4 tsp
Salt  -  to taste
Chopped coriander leaves  -  2 tbsp

METHOD
Combine all the above ingredients and serve.

MALABARI CHICKEN CURRY

Prep Time  : 15 mins
Cooking Time : 25 mins
Serve : 2

INGREDIENTS
Chicken  -  500 gms
Oil  -  1/2 cup
Cashew nut paste  -  10 - 12 cashew nuts
Coconut milk  -  1 cup
Chopped onion  -  2
Ginger garlic paste  -  1 tbsp
Tomato puree  -  1/2 cup
Red chilly powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Garam masala powder  -  1/2 tsp
Coriander powder  -  1/2 tsp
Fennel seeds powder/sauf powder  -  1/4 tsp
Salt  -  to taste
For tempering
Oil - 1 tsp
Black mustard seeds /rai  - 1/4 tsp
Whole red chilly  -  1 - 2
Curry - leaves  -  8 - 10

METHOD
Marinate chicken with red chilly powder,turmeric powder,coriander powder,garam masala powder,fennel seeds powder,black pepper powder and salt.
Heat oil in a pan.
Add sliced onion and fry till transparent.
Add ginger garlic paste and tomato puree and mix well.
Add chicken pieces and one tbsp water and fry in a low flame.
Add cashew nuts paste and coconut milk and mix well.
Add half cup of water and cover it.
Cook 8 - 10 mins in a low flame.
For tempering
Heat one tsp oil in a pan.
Add black mustard seeds/rai,whole red chilly and switch off the flame. and add curry leaves.
Temper the chicken in serving bowl.
Serve hot with rice or chapatis.

LIFAFA PARATHA

Prep Time : 15 mins
Cooking Time 20 mins
Serve  : 2

INGREDIENTS
Wheat flour  -  1 cup
Carom seeds  -  a pinch
Onion seeds  -  a pinch
Salt  -  to taste
Clarified butter  -  1 tbsp
For stuffing
Finely chopped capsicum  -  1/2 bowl
Sweet corn  -  1/2 bowl
Mozzarella cheese  -  100 gms
Salt  -  to taste
Black pepper powder  -  1/4 tsp
Oil  -  2 tbsp

METHOD
Boil the corn.
Remove the water from corn.
Take a bowl add ,mozzarella cheese ,capsicum,sweet corn,salt and black pepper powder and mix well.
Now stuffing is ready.
Take a bowl add wheat flour,carom seeds,onion seeds,salt and clarified butter and mix well.
Make a soft dough with the help of water.
Keep aside for 30 mins.
Divide the dough into equal size balls.
Roll them with rolling pin.
Add 2 tbsp filling in the center of paratha. close it like a lifafa/envelope.
On a heated pan make lifafa paratha applying oil on both sides.
Serve hot with sauces.

RAVA UTTAPAM

Prep Time  : 15 mins
Cooking Time  : 25 mins
Serve  : 2

INGREDIENTS
Rava   -  1 cup
Rice flour  -  2 tbsp
Curd  -  1 cup
Salt  -  to taste
Finely chopped onion  -  2 tbsp
Finely chopped green chilly  -  1
Finely chopped capsicum   -  2 tbsp
Finely chopped carrot  -  2 tbsp
Finely chopped tomato  -  2 tbsp
Grated ginger  -  1 tsp
Curry leaves  -  8 - 10
Oil  2 tbsp

METHOD
Take a bowl add rava,rice flour,curd,salt and water to make a thick batter.
Rest for 15 mins.
Add onion,capsicum,carrot,tomato,curry leaves,green chilly and mix well.
Heat non stick pan.
Add 1 tsp oil and rub it with tissue paper.
Pour a large spoon of uttapam batter on it.
Lower the heat but some oil over uttapam.
Flip when done on one side.
Serve hot with coconut chutney.

LEMON ICE CREAM

Prep Time  : 20 mins
Total Time : 20 mins
Serve : 2

INGREDIENTS
Fresh cream  -  1 cup
Milk  -  1/2 cup
Milk powder  - 100 gms
Sugar  -  1/2 cup
Lemon zest  -  2 tbsp
Lemon juice  -  2 tbsp

METHOD
Take a large bowl mix together milk,fresh cream,milk powder,sugar,lemon zest and lemon juice.
Churn in the blender.
Pour the mixture in the air tight container.
Keep in the freezer for 4 - 5 hours.
Yummy ice cream is ready.

MUTTON SAARU

Prep Time  : 15 mins
Cooking Time : 45 mins
Serve  : 2

INGREDIENTS
Mutton  - 500 gms
Oil  -  1/2 cup
Chopped onion  -  4 medium size onion
Ginger garlic paste  -  1 tsp
Cinnamon  -  1 inch stick
Cloves  -  8 - 10
Coriander powder  -  1 tsp
Red chilly powder  -  1 tsp
Turmeric powder  -  1 tsp
Finely chopped tomato  -  2 medium size tomato
Coconut powder  -  1 cup
Chopped coriander leaves  -  1/2 cup
Salt  -  to taste

METHOD
Heat oil in a pan.
Add two chopped onion and fry till golden brown and make a paste.
Dry roast the coconut powder.
Dry roast the cloves and cinnamon and make a powder.
Heat oil in a pan.
Add two finely chopped onion and fry till transparent.
Add mutton pieces,clove powder,cinnamon powder,coriander powder,red chilly powder, turmeric powder,salt,ginger garlic paste and 2 tbsp water and mix well.
Fry mutton pieces in low flame till brown.
Add tomato pieces and saute for one to two mins.
Add fried onion paste,roasted coconut powder and green coriander leaves and mix well.
Add two cup of water and cover it and cook till 25 - 30 mins in low flame..
Stir occasionaly.
Serve hot with rice or chapatis.
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