Sweet Potato Paratha

Health Benefits of Sweet Potatoes

Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid, and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2, and phosphorus.

Ingredients

• Sweet potatoes (medium sized) - 2
• Turmeric - a pinch
• Mustard - 1 tsp
• Cumin seeds - 1 tsp
• Oil - 2 tsp
• Ghee and salt as needed
• Asafoetida powder - a pinch
• Wheat flour - 2 cups

Method

1. Saute sweet potatoes by adding oil, crackling mustard, cumin and adding asafoetida.
   
2. Add chopped sweet potatoes, salt and turmeric.
3. Add little water and mash them( be careful in adding water don't add too much).
   
4. Mix it with wheat flour, add ghee and make dough.
   
   
   
   
5. Make parathas adding ghee on both sides by flipping them cooking on either sides.
   
6. Serve with yoghurt or pickle.
   

Cold coffee

Ingredients

• Cold milk - 250 ml
• Sugar - as required
• Coffee powder - 1/2 tbsp
• Ice cubes - few
• Chocolate syrup - for decorating

Method

1. In 2 tbsp of water add coffee powder and sugar, mix well.
   
2. Add milk, ice cubes and above mixture in a blender and blend it(3-4 mins).
   
3. Decorate glass with chocolate syrup and pour the blended mixture.
4. Serve.
   

Malay Yellow Rice

This ia a delicately flavoured rice dish, made with boiled rice that is coloured yellow by vibrant turmeric powder. This is simple rice curry cooked in the same way as plain steamed rice, using the quick and easy absorption method.

This rice is often served at MALAY FESTIVALS. It is also one of the popular dishes at malay and indonesian stallsm where it is served with variety of meat and vegetable dishes.

Ingredients

• Vegetable Oil - 2 tbsp
• Onion - 1
• Garlic - 2 cloves
• Rice - 1 cup
• Coconut milk - 200 ml
• Turmeric - 2 tsp
• Salt as needed
• Black pepper - 1/2 tsp
• Red chillies - 2 for garnishing

Method

1. Heat oil, stir onions and garlic.
   
2. Stir rice, pour coconut milk, 2 cups of water.
   
3. Add turmeric, add salt.
4. Add grounded black pepper.
   
5. Cook for 15 mins in pressure cooker for 2 whistles.
6. Garnish with red chillies and serve.
   

Raw mango chicken curry

Health Benefits of Raw Mango

• Prevents Cancer: Research has shown antioxidant compounds in mango fruit have been found to protect against colon, breast, leukemia and prostate cancers. 
• Lowers Cholesterol
• Clears the Skin
• Improves Eye Health
• Improves Digestion
• Helps Fight Heat Stroke

Ingredients

• Chicken - 250 g
• Turmeric powder - 1/4 tsp
• Yoghurt - 1 tbsp
• Salt - as required
• Onion - 1
• Ginger - 1/2 tbsp ( grated )
• Green chillies - 1
• Chilli powder - 1 tsp
• Coriander powder -1/2 tsp
• Raw mango - 1/4 cup (grated)
• Oil - 1tbsp
• Curry leaves and coriander leaves - few

Method

1. Marinate chicken adding yoghurt, chilli powder, turmeric powder, coriander powder and salt.
   
2. Keep aside for 1 hour or overnight.
3. Heat oil in a pan, add chopped onions, saute well.
   
4. Add green chillies, grated ginger and curry leaves.
   
5. Add chilli powder, coriander powder and then add marinated chicken pieces.
   
   
   
   
6. Add little water and cook.
7. Check for salt and add if needed.
8. Add grated raw mango on chicken.
   
9. Mix well, cook for 5 more minutes.
10. Garnish and serve.
    

Baby corn Manchurian

Ingredients

• Baby corn - 10
• Salt and water as needed

For batter:

• Plain flour/ maida - 4 tbsp
• Corn flour - 2 tbsp
• Rice flour - 1 tbsp
• Red chilli powder - 1 tsp
• Ginger garlic paste - 1 tsp
• Cooking soda a pinch (optional)
• Salt and water as needed
• Oil for deep frying

For sauce:

• Oil - 1 tbsp
• Onion - 1 (chopped)
• Capsicum - 1/2 (sliced)
• Spring onions - few (for garnishing)
• Ginger - 1 inch
• Garlic -4 fat cloves
• Green chillies - 1 
• Red chilli powder - 1/2 tsp
• Pepper - 1/4 tsp
• Tomato sauce - 1 tbsp
• Soy sauce - 1/2 tsp
• Corn flour - 1 tsp (dissolve in 1/2 cup of water).

Method

1. Wash and slice baby corn lengthwise, pressure cook ( 1-2 whistle) 
2. Mix ingredients under for batter and refrigerate for 30 minutes.
   
   
   
3. Depp fry them and strain them.
   
4. Heat oil in a pan add chopped onions, spring onion white lisbon, ginger, garlic and saute.
   
5. Add red chilli powder, salt, pepper, tomato sauce, soy sauce and capsicum.
6. Add corn-water mixture.
   
7. Add deep fried baby corn pieces.
   
8. Garnish with chopped spring onions and serve.
   

Kothu Chapatti

Ingredients

• Oil - 1 tbsp
• Ginger and garlic - 1/2 tbsp ( finely chopped )
• Capsicum - 1/2 cup
• Cabbage - 3/4 cup
• Carrot - 1 (thinely sliced)
• Spring onions - 5 stalks
• Green chillies - 1
• Soy sauce - 1 1/2 tsp
• Tomato ketchup - 1/2 tbsp
• Garam masala powder - 1/2 tsp
• Coriander powder - 1 tsp
• Salt - as required
• Lemon juice - 1/2 tsp ( optional )
• Sugar - 1/2 tsp
• Chilly powder - 1/2 tsp
• Chapatti - 6 or 8
• Onions - 1
• Tomato - 1 ( big size )
• Pepper powder - 1/2 tsp

Method

1. Heat oil in a pan, add chopped ginger and garlic, saute.
2. Add chopped onions, green chillies, spring onion white lisbon, salt and saute.
   
3. Add capsicum.
   
4. Add cabbage, carrots and tomatoes (chopped), cook them.
   
5. Add spice powders (chilli powder, garam masala and coriander powder).
   
6. Add soy sauce, tomato ketchup and pepper.
   
7. Add sliced chapatti pieces.
   
8. Sprinkle some water, add lemon juice (optional).
9. Add sugar.
10. Garnish with spring onions or coriander leaves and serve.
    

Variations:

1. You can add any kind/any number of vegetables.

Balti Chicken Topped With Baby Potatoes (British Cuisine)

Balti is a type of curry served in a thin, pressed-steel wok called a "balti bowl". It is served in restaurants throughout the United Kingdom. The name may have come from the metal dish in which the curry is cooked, rather than from any specific ingredient or cooking technique. Balti curries are cooked quickly using vegetable oil rather than ghee, over high heat in the manner of a stir-fry, and any meat is used off the bone. This combination differs sharply from a traditional one-pot Indian curry which is simmered slowly all day. Balti sauce is based on garlic and onions, with turmeric and garam masala among other spices.

Ingredients

• Oil - 2 tsp
• Fennel seeds - 1 tsp
• Tomato puree - 3 tbsp
• Yogurt/curd - 2 tbsp
• Garam masala - 1 1/2 tsp
• Chilli powder - 1 tsp
• Garlic (chopped) - 2 cloves
• Salt as needed
• Sugar - 1/2 tsp
• Chicken - 250 g
• Water - 150 ml
• Green chillies - 2
• Cilantro/ Coriander leaves - 2 tbsp
• Fresh cream or cornflower diluted milk - 1 tbsp

Potato:

• Sliced baby potatoes - 7-8 pieces
• Oil - 1 tbsp
• Cumin seeds - 1 tsp
• Coriander leaves (chopped) - 1 tsp

Method

1. In a bowl mix tomato puree, yogurt/ curd , garam masala, chilli powder, garlic pieces, salt , sugar and stir well.
   
   
   
2. Heat oil in a wok, splutter fennel seeds, pour above mixture and boil for 2 minutes.
   
3. Add chicken and add water.
   
4. Cook for 7-10 minutes.
   
5. Finally, add green chillies, coriander leaves, fresh cream and cook again for a minute and set aside.
   
6. In a separate pan, heat oil, splutter cumin seeds and coriander leaves.
7. Add sliced baby potatoes, add chilli powder and roast them.
   
8. Add these fried potatoes on top of cooked balti chicken curry.
   
9. Serve.