Chicken Jeera- Pepper (Jeera Meree)

INGREDIENTS:
1 KG CHICKEN
2BIG ONIONS
2 BIG TOMATOES
2 GREEN CHILLIES
1/2 TSP HALDI POWDER.

TO MAKE POWDER
1 TSP JEERA
12 PEPPER
2 CARDAMOM
1/2 TSP KUSKUS
2 LAVANG
CINNAMON STICK.
CORRIANDER FOR GARNISHING
METHOD
FIRST FRY ONIONS IN A KADAI TILL LIGHT YELLOW COLOUR. ADD TOMATOES, STIR AND FRY WELL. NOW ADD CHILLIES, KEEP FRYING FOR 1/2 MINUTE, NOW ADD CHICHEN PIECES WITH SALT AND HALDI POWDER.
BOIL WELL. WHEN THE MEAT BOILS PROPERLY ADD THE PEPPER-JEERA PD AND MIX WELL. AT LAST ADD SOME CORIANDER LEAVES FOR GARNISHING.

Rajma Masala

Ingredients
4tablespoons canola oil
5 whole cloves
8 black peppercorns
1 (1 inch) piece cinnamon stick
1 bay leaf
4 whole cardamom
2 onion, chopped
2 Big tomatoes, chopped
4 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 teaspoon pepper
1 teaspoon corriander
1 teaspoon chilli powder
150 gms kidney beans,
salt to taste
water
Corriander Leaves for Ganishing

Directions
Soak 150gms of Rajma overnight. Next day pressure cook with little water and for 3 whistels.
Heat oil in a large saucepan over a medium heat. Stir in the cloves, whole black peppercorn, cinnamon, cardamom and bay leaf. Cover the pan as the pepper tends to splutter right out of the pan and can cause burns! Let heat for 1 minute.
Reduce the heat to medium-low and add the sliced onions. Saute until the onions are soft and almost translucent. Mix in the tomatoes and saute well. (For a great taste, saute until almost dry.)
Raise the stovetop's temperature to a medium heat. Add the garlic and ginger and saute for 2 to 3 minutes. Mix in the chili powder,corriander powder, red kidney beans and salt; mix well. Slowly add water a small amount at a time. You are adding water to create a gravy, only add water until the gravy has reached the consistency that you would like. For a smoother gravy, cool and blend the sauteed mixture before adding the red kidney beans. Garnish with cilantro

Chicken Korma

Ingredients
1 1/2 kg chicken meat
3-4 big onion
3 tbsp ginger garlic paste
1 -1 1/2 tbsp red chilli powder
1 tbsp coriander powder
1/4 tsp jaiphal javatri powder/ nutmeg mace powder
3 green cardamoms
10 whole black peppers
6 cloves
1 tsp garam masala
1/2 cup Yoghurt
Kewra/essence
Directions
Chop the onions and golden brown them, take them out and keep it aside .
Then in the same oil drop the cardomoms, cloves and black pepper.
Immediately add ginger-garlic paste, till the colour changes lightly. Then add red chilli powder, coriander powder, garam masala powder, nutmeg mace powder and salt. Add a little water and let it cook till the oil separates.
Now add the chicken and cook for sometime.
Grind the brown onions to a paste and add to the chicken .
Beat the yogurt and add to the chicken by pouring in along the corners of the pot .
Let the water dry up and if the chicken is still not tender add a little water .
Add kewra and a little water, cover it and let it simmer for 10 minutes on very slow flame till the oil separates .
Serve with naan.

Pork Ribs Fry

INGREDIENTS:
1 kg pork ribs
2 tablespoons ginger/garlic paste
1 teaspoons pepper powder
2 teaspoons bafat powder
1 teaspoons of vinegar
2 teaspoons of lime juice
3 tablespoons soya sauce
2-3 tablespoons tomato sauce
1 tablespoons honey
3 tsp oil
Salt to taste
METHOD: Remove all the water from the meat befor marinating Marinate pork ribs with all the above ingredients for about 2-3 hours mixing once in half hour. Take oil in a pan and fry the above marinade adding a little water. Cook till its dry and tender.

Crab Pepper

Ingredients:
1 kg. Crabs
4 onions
2 medium sized tomatoes
4 tsps. Pepper powder (or more if you want it a bit spicy)
1 chicken soup cube
2 tbsps. lime juice

Method:
Fry onions till light brown, add tomatoes. Then add soup cube and pepper powder and 2 tsps. of lime juice. Add crabs and boil till cooked with very little water. Salt to be added per taste if soup cube is not added.

Custard Recipe

By Vilma D Souza, Kuwait
In the mixer put
3 cubes of kiri cheese
1 tin of sweetened condensed milk/cream
1 tin fo unsweetned milk/cream
preapare 1 box of strawberry jelly on the stove (dont let it set) and then add it to the mixer. grind all the ingredients together.
open a ready tin of fruits , drain out the liquid from it and pour it in the bowl first
Then add the grinded mixer and keep the bowl in the fridge.
Rember to preapare this overnight or else it will not set. Also you can add any flavour of jelly whicher of your choice.

Prawn Masala

Ingredients:
20-25 medium sized prawns
2 medium sized onions finely chopped
1 tomato chopped
1 peeled and cut potato
1/2 tsp ginger paste
1 tsp garlic paste
1 tsp dhana-jeera powder
1 tsp garam masala powder
2 tsp red chilly powder
1 tsp turmeric powder
1 tbsp tamarind juicesalt to taste finely chopped coriander and fresh grated coconut for garnishing
Method:
1. Clean the prawns and marinate them for about 15-20 mins by adding little of turmeric powder, chilly powder and salt.
2. Take oil in a vessel and add the finely chopped onions and the potatoes alongwith some salt. Add to it the ginger garlic paste.
3. Then add the garam masala powder, turmeric powder, red chilly powder, dhana jeera powder. Saute the mixture. Add the prawns and cook on low flame by covering the vessel with a lid.
4. After the prawns are cooked add the tamarind juice to it. Lastly garnish with coriander leaves and freshly grated coconut.

Mutton Pepper Fry

Ingredients
Mutton - 1 kg
Sambar onions - 250 gm
Green chillies - 6
Ginger - 2-inch piece
Garlic - 10 cloves
Pepper 1-1/2 tbsp (or to taste)
Cloves - 8
Cinnamon 2 - 1-inch pieces
Salt to taste
Turmeric powder - ½ tsp
Coconut oil, Curry leaves, Mustard seeds
Method
Cube mutton, wash and chop lightly with the back of a knife. Keep aside. Peel onions, chop ginger, and peel garlic. Crush onions, ginger, garlic, pepper, green chillies and whole spices. Mix with mutton and add salt and turmeric powder. Pressure cook till mutton is tender. Heat oil in a kadai, season with mustard seeds, curry leaves; pour in the meat and the gravy that is left. Fry on slow fire till it turns brown. Serve with rice or rotis.

Pepper Chicken

INGREDIENTS
1 whole chicken cut up
3 onions (finely chopped)
2 tomatoes (finely chopped)
2 tbsp ginger-garlic paste
2 tsp fennel seeds powder (saunf
powder)
1 tsp mustard seeds
1 tsp garam masala
3 tsp red chili powder
2 tsp cumin seeds
1/2 tsp turmeric powder
4-6 tsp freshly ground pepper powder
2 tsp coriander powder
2 tbsp fresh coriander leaves, finely
chopped
Salt to taste
Oil for frying
Method
Clean the chicken and cut into small pieces In a non-stick pan, heat the oil, add mustard
seeds and fennel seeds powder, and fry until seeds splutter.
Add ginger-garlic paste onions and allow them to cook until they turn golden brown in color.
Then add chicken pieces. Sprinkle garam masala, red chili powder, turmeric powder and
salt and allow them to cook.
Add cumin seeds, coriander powder and pepper powder. When the chicken is half
cooked, add coriander leaves, tomatoes and mix well.
Cover the pan and let the chicken cook well.
Serve hot with chapathis or parathas