Tanya's kitchen

Ingredients:
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6 eggs
2 large onions finely chopped
2 large tomatoes finely chopped
1 1/2 tbsp Garam Masala ( spice power)
1/2 cup clarified butter ( Ghee)
1/2 cup grated coconut
1 inch ginger
3-4 garlic petals
Salt to taste
1-2 string Curry leaves
1 Small Onion for making coconut paste
1/4 cup chopped coriander leaves

Instructions:
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1) Heat the deep pan, add clarified butter.
2) Once it is hot add chopped onion and saute until they turn pink, then add chopped tomatoes and cook till they are soft and smashed.
3) Add Garam Masala and let it fry on slow flame. Till then we shall make coconut paste.
4)Grate the coconut and keep aside.
5) Heat the pan add clarified butter and add one string of curry leaves then add 1 very small onion, 1 inch ginger, 3-4 garlic petals, let it fry for some time and later add grated coconut and fry till it turns light golden brown.
6) Keep it aside for cooling, then grind to fine paste.
7) Add this paste to above onion and tomato paste.
Mix well and let it fry till it leaves oil from sides.
8) Once the gravy starts boiling, break one egg at a time and keep adding to gravy..
9) Cover the lid and let it cook till the eggs are cooked on medium flame.
10) Garnish with coriander leaves and serve with any Indian bread.

Note:
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1) Garam Masala can be adjusted as per your taste.
2) Consistency of the Curry can be adjusted as per your choice.

Benefits:
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1) Egg is high quality protein which contributes to muscle growth and development.
2) Coconut is high in manganese, which is essential for bone health.

Ingredients:
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3/4 kg Basmati Rice
1 kg chicken
1 1/2 kg onions
8-10 red Kashmiri chillies
2 tbsp coriander seeds
8 black pepper
2 stick cinnamon ( 2 inch each stick)
4 cloves
1 mace (Javitri)
1 tsp green mango powder(amchur)
1 star anise (badiyan Ka phool)
2 black cardamom (elaichi)
2 tsp turmeric
7-8 green cardamom(elaichi)
8-9 bay leaves (Tej patta)
250 gms garlic
100 gms ginger
8-10 light green chillies
1 cup of fresh green coriander leaves finely chopped.
1 cup barista (onions deep fried)
4 large tomatoes
200 gms curd
1 cup ghee (clarified butter)
8-10 chopped and roasted almonds
8-10 chopped and roasted cashew
8-10 almonds and cashew each roasted
2 tbsp of green raisin roasted
8-10 pistachios chopped and roasted

Rice preparation:
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Boil 2 litres of water
Add green cardamom and 4 bay leaves
Wash the rice thoroughly and drain off the water and keep aside.
Once the water comes to boil
add washed rice and bring it to boil and cook until they are 80%  done.
Drain the rice and spread it out on a large plate and put little clarified butter on it. So that they don’t stick .One fourth of  the rice you can mix yellow food colour and another one fourth of the rice green food colour. And rest of the half quantity rice is white.
Now your rice is ready for layering.

Preparation of Barista:
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Chop 1 kg of onions in julliene
and spread over the plate and set aside to dry a bit for an hour.
Now take a big vessel in which you will layer your biryani
Heat the vessel, add 1 cup of ghee to it , once the ghee is hot add the chopped onions and fry till dark golden brown . Once done squeeze the excess ghee from it and spread over the plate.Once they cool down they are crispy. And your barista is ready for layering

Dry  fruits layering preparation:
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Roast all the dry fruits in the ghee before frying  the onion. Drain off the excess ghee and spread on the plate and keep aside. And your dry fruits are ready for layering,

Preparation of masala:
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Grind to fine powder following ingredients red chillies, coriander seeds, green mango powder, Turmeric powder, Mace, star anise , black cardamom, 8-10 almonds,  8-10 cashew nuts, cloves ,  cinnamon, black pepper.
Now your Biryani  masala is ready.

Preparation. of green paste
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Grind the quantity of garlic, ginger and green chillies given in ingredients to fine paste and it’s ready for roasting in making masala.

Preparation of Biryani
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In a big vessel in which you had  made the Barista , there will be clarified butter left in it , add more 1/2  cup of clarified butter and heat it. Once clarified butter is hot, add 4 Bay leaves, 1 star anise, 3-4 black cardamon,1/4 kg finely chopped onion
and fry till light golden then add finely chopped tomatoes, fry till it is cooked, then add green masala and fry, when the oil starts leaving in the sides  add biryani masala which is freshly ground and roast it nicely till there is rich aroma of biryani flavour, then add pre-washed chicken,  mix well with the masala. Cover the vessel with lid and cook on low flame till done. Keep checking it  at 2 to 3 intervals. Once done, off the gas and transfer half the quantity of biryani chicken to another  bowl. Now we will start layering it.
First layer is half quantity of chicken retained in the vessel, second layer is white rice , third layer is  half quantity of roasted dry fruits , fourth layer is half quantity of Barista  and then half quantity of chopped coriander leaves. Repeat in same sequence of all the layers with red and green rice and then on all sides pour some few drops of clarified butter. Cover it with lid and seal it all round with wheat flour dough,  then place it on the preheated iron pan and let it cook for 15- 20 minutes on a slow flame. Off the gas  and wait for 5 – 10 minutes .
Biryani is ready . You can open the seal and serve hot with cucumber – Onion raita.

NOTE:
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1) Chillies can be adjusted as per your taste.
2) Dry fruits can be anything of your choice.

BENEFITS:
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1) Chicken is very high source of protein.
2) Garlic improves cholesterol levels.

This is a Diwali Festival Month, so new innovative Kiwi pulp Rava ladoo for this Diwali.

Ingredients:
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200 gms Sooji(semolina)
1/2 cup ghee(Clarified butter)
2 tbsp of chopped cashew nuts
2 tbsp of chopped pistachios
2 tbsp of chopped almonds
2 tbsp of raisins
100 gms Sugar
Pinch of salt
1/2 tsp cardamom powder
Milk as required for binding
1 cup Kiwi pulp

For kiwi pulp:
1 cup chopped kiwi
1/2 cup sugar
Cook both ingredients together
and form thick pulp.

Instructions:
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1) Heat the pan on medium flame and add ghee.
2)Add the chopped cashew nuts, pistachios, almonds and raisins and roast for a minute.
3)Add the Sooji (semolina)and roast it very nicely till it leaves nice aroma.
4)Add kiwi pulp and mix well.
5) Transfer the contents of this pan to other bowl and mix the powder sugar and a pinch of salt, which will enhance the taste. Mix well so that no lump of sugar are left.
7)Now we will be using the boiled milk for binding the ladoos. Mix milk to little portion of sooji mix at a time and start binding the ladoo.
8) Kiwi Rawa ladoo are ready to serve on our Diwali Festival.

Note:
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1) Sugar can be adjusted as per your taste.
2)Nuts can be added as per your choice.

Benefits:
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1) Kiwi is high source of vitamin C.
2) Sooji is rich in iron.

Benefits of other ingredients are already given in my earlier recipes.

Prawns (Shrimps) Masala for sea food lovers

This dish of prawns can be enjoyed with Indian bread as well as steam rice.

Preparation Time : 35 Minutes
Cooking Time : 20 Minutes
Total Time : 55 Minutes
Serves : 7-8 persons

Ingredients:
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1 Big bowl of Prawns
2 large onion finely chopped
1 full coconut grated
2 tbsp coriander seeds
2 tbsp Poppy seeds
2 tsp Cumin seeds
2 tsp Mustard seeds
15 – 16 red chillies
1 inch ginger
20-25 garlic buds
2 tsp Turmeric powder
Salt as per taste
2 Tbsp Oil for frying
2 tbsp lime juice
14 – 15 kokum (Garcinia Indica)

Instructions:
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1) Clean the prawns and wash them thoroughly 3-4 times till the smell doesn’t remain.
2)Marinate the prawns with salt, lime juice and Turmeric powder for 15 – 20 minutes.
2)Soak the kokum in a bowl of water.
3)Grind the ingredients from Grated coconut to Turmeric powder to fine paste.
4)Take deep base vessel, add to it the oil for frying the chopped onions. Once the onion turns pink in colour, add the fine paste.
5)Fry the paste on medium flame till it starts leaving oil from its sides.
6)Then add the prawns and cook for 5-7 minutes till done.
7) Add soaked kokum along with water.
7)Add salt and hot water to increase the consistency.
8)Once done, garnish with chopped coriander, and serve with any Indian bread or steam rice.

Note:
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1) Red chillies can be adjusted as per your taste.
2) If you have a small family, you can take half quantity of all the ingredients.

Benefits:
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1) Prawns helps build strong bones.
2) Coconut  helps weight loss and heart health.
3) Red chillies helps boost immunity.
4) coriander seeds improves digestion and lowers cholesterol.
5) Cumin seeds is a rich source of iron.
6) Kokum is useful for treatment of piles, dysentry and heart complaints.
7) Mustard seeds is a high source of magnesium.
8) Poppy seeds gives Vitamin B.

Goa is the land of beaches and a tourist attraction place.
Local food out here is very delicious. Goan prawns curry is one of the delicious cuisine and relished all over.

Preparation Time : 20 minutes
Cooking Time : 25 minutes
Total Time : 45 minutes
Serves : 4

Ingredients :
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500 gms Jumbo shrimp
1 tbsp Lime juice
8 – 10 Red chillies
1 tbsp Coriander seeds
1/2 tsp Turmeric powder
1 cup Grated coconut
10 Garlic pods
1 tsp Black pepper
1/2 tsp Jeera
2 Green chillies
1 cup Tamarind water
1 1/2 cup Coconut milk
2 tbsp Coconut oil
2 tbsp grated Ginger
1/2 cup chopped Onion
1 small Tomato
2 strings Curry leaves

Instructions:
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1) Clean the prawn and wash them till they don’t spell (minimum 3 times)

2) Marinate prawns with turmeric powder, salt, lime juice
and keep aside for 15 minutes.

3) Grind all the ingredients from red chillies to green chillies to make a fine paste.

4)Heat a pan and add Coconut oil, then add 1/2 cup chopped onion and saute till they turn pink in colour, add ginger, curry leaves, tomato, salt and sauté for a minute or two.

5)Then sauté the paste for 2-3 minutes and then add prawns.

6) Once the prawns are cooked add tamarind water, after the curry starts boiling, then add the coconut milk.

7) Garnish it with coriander leaves and serve hot with steam rice.

NOTE:
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1) Chillies can be adjusted as per your taste.
2) Coconut milk can also be adjusted as per your taste.

BENEFITS :
1) Prawns helps build strong bones.
2) Coconut milk helps weight loss and heart health.
3) Red chillies helps boost immunity.
4) coriander seeds improves digestion and lowers cholesterol.

This sandwich is very handy as it is easy and fast to make in our busy life style. Children will definitely love it. It can be given to children in lunch box.

Preparation Time :15 Minutes
Cooking Time : 10 Minutes
Total Time : 25 Minutes
Serves 4

Ingredients:
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8 slices of bread
4 boiled eggs
8 tbsp Mayonnaise
2 small tomatoes
2 small onions
4 big lettuce leaf
1 tsp pepper powder
Salt for taste.

Instructions:
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1) Keep eggs for boiling. Once they are done let them cool for some time and remove the shell. Cut them into slices and keep aside.
2) Cut slides of tomatoes and onions and keep aside.
3) Take slices of bread and apply 1 tbsp of Mayonnaise on each slice and keep all slices ready.
4) Now it’s time for layering them.
5) First place the bread slice with Mayonnaise applied on it, then the slices of one egg on it, then sprinkle some salt and pepper powder on it. Then put the layer of onion slice and tomato slice, then the lettuce leaf and then the bread slice with Mayonnaise on inner side placed on top.
6) Sandwich is ready to serve with coffee or milk shake.

Note :

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1) You can take flavoured Mayonnaise instead of plain, but plain flavour tastes better in this sandwich.

2) If you don’t like tomato or onion, you can keep it optional.

3) You can even add bell peppers (yellow,red and green) if you like them.

Benefits :
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1) Egg is a good source of high quality proteins.
2) Bread is fortified with calcium.
3) Vitamin E contained in Mayonnaise helps prevent stroke.
4) Tomato helps reduce risk of heart diseases and strokes.
5) Onion controls blood sugar.
6) Lettuce leaf provides calcium, potassium and vitamin C.
7) Black pepper benefits your brain and has cancer fighting properties.

These dumplings are specially prepared in India for the celebration of Ganesh Chathurti festival. It is believed that these dumpling were loved by Lord Ganesh. They are placed in front of Lord Ganesh as offering to him.

Preparation Time : 15 minutes
Cooking Time : 30 minutes
Total Time : 45 minutes
Serves 8

Ingredients:
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4 tbsp Clarified Butter(Ghee)
1 cup light colour jaggery
1 cup grated coconut
1 tsp Cardamom powder
2 tbsp sesame seeds roasted (Til)
1 tsp Poppy seeds roasted (Khus Khus)
1tbsp chopped almonds
1 tbsp chopped pistachios
2 cups of rice flour
2 cups of water.
A pinch of salt.

Procedure:
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1)Take a pan, add 2 tbsp of clarified  butter and grated  coconut, add  1 cup jaggery, 1 tsp cardamom powder, Almonds chopped, pistachios chopped, 1 tsp roasted Poppy seeds, 2 tbsp roasted sesame seeds.

2) Heat the mixture till Jaggery melts and blend with all the ingredients.

3) Once done, keep aside for cooling.

4) Now for covering, keep on medium flame 2 cup of water and add two tbsp of clarified butter and a pinch of salt to it and let it boil.

5) Once the water starts boiling, off the flame and add rice flour to it, mix well, and keep it covered for 5 minutes.

6) In the meanwhile, we make the plate ready to transfer the dough. Once the flour becomes warm start kneeding it , till it is smooth.

7) Make a small lemon size ball and press it between the palms and while pressing the edges try to put a  dent in the centre, to make a pocket, to fill the above stuffing and make the shape as shown. Start creating pleats with your index finger and thumb. Get the pleats together to form a bundle. Close the top by pinching and making it pointed.

8) While making all dumplings  ready, keep the steamer on medium flame to make water boil.

9) Once steamer is ready, place all the dumplings keeping gap in between.

10) Cover the steamer and let it steam for 12-15 minutes or till the shiny texture appears on them.

11) Once they are done, place them on banana leaf and serve hot.

NOTE:

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1) Jaggery can be adjusted as per your taste.
2) Upper coating can be thick or thin as per your liking.
3) Nuts can be selected as per your taste.

BENEFITS:
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1) Grated coconut improve heart health, weight loss and digestion.
2) Jaggery is rich in iron and boosts immunity.
3) Poppy seeds play pivotal role in boosting female fertility.
4) Cardamom powder lowers blood pressure and protects from chronic diseases.
5) Sesame seeds are a good source of vitamin B, lowers blood pressure and lowers cholesterol.
6) Almonds contains healthy fats, fibre and proteins.
7) Pistachios lower blood sugar and cholesterol.

This recipe is good for vegetarian KETO diet people. It is delicious and you will definitely enjoy with your loved ones. Little bit of Cashew and gram flour will have carbs but the recipe will still be KETO diet.

Ingredients:
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1/2 kg cottage cheese (paneer)
1/2 cup coriander leaves(cilantro)
1 1/2 cup mint leaves
1/2 cup spinach leaves
5 big petals of garlic
1 tsp julienne ginger
3-4 green chillies
1/2 tsp Cumin seeds
1/4 tsp fenugreek seeds
4-5 almonds
3-4 Cashews
1 tsp gram flour
2 tbsp oil (Ghee)

Instructions :
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1) Cut the paneer into big cubes or stripes and sprinkle some salt and keep aside.
2) Take a pan, add 2 tbsp of ghee, and sauté cumin seeds, fenugreek seeds, green chillies, julienne ginger, garlic, Almonds, Cashew, gram flour,Coriander leaves, mint leaves spinach leaves. Sauté in same order on medium flame for total 2 minutes.
3) Keep it aside to cool down and then make a fine paste. Add salt as per your taste.
4) Marinate the paneer chunks in the green paste for half an hour.
5) Make your grilling plate ready. Grease the plate with oil (Ghee)
6) Once the grill plate is ready, start placing the paneer chunks one at a time on the grill carefully, as they tend to break if not handled properly.

7) Flip them over once they are done on one side.
8) After they are done on both the sides, they are ready to serve with mint sauce or tomato sauce.

NOTE :
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1) Paneer is bland ingredient, so you have to use little more salt than required.
2) Green Chillies can be adjusted as per your taste.

BENEFITS :
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1) Spinach contains calcium which helps to strengthen your bones and fight against injury.

2) Mint reduces stress,fever
and improves digestion.

3) Coriander leaves lowers bad cholesterol and increases good cholesterol.

4) Garlic helps reduce blood pressure and improves cholesterol levels.

5) Methi seeds reduce menstrual cramps and soothes muscle pain.

6) Cumin seeds is a rich source of iron and also promotes digestion.

7) Ginger reduces muscle pain and soreness.

8) Green Chillies improves your skin regime, improves immune system and balances blood sugar levels.

9) Almond helps lower blood sugar levels, reduces blood pressure and lowers cholesterol levels.

10) Paneer is the power house of protein and calcium and therefore helps in weight loss.

This Vegetable is liked by every one and is prepared in various ways. Fried form with cheese is very much loved by kids.This recipe is from India.

Ingredients :
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40 Okra (lady finger)
6 Tbsp grated cheese
2 Tbsp groundnut powder
1Tbsp sesame seeds
6Tbsp cilantro or coriander leaves
2 green chillies chopped finely
1/2. Tsp ginger finely grated
1 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1tsp red chilli powder
2tsp Garam masala (mixture of ground spices)
3tsp sugar
2tbsp lime juice
Salt to taste
4 Tbsp oil for frying

Making batter for frying:
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2 cup gram flour (chickpeas flour)
1/ 2 tsp asafoetida powder
1/2 tsp turmeric powder
Water as required.

Instructions :
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1) Wash the Okra(lady finger) very nicely, wipe them with clean cloth and let the water dry, if any.
2) Mix all the stuffing ingredients together and keep aside.
3) Now cut off both the ends( head and tail) and slit the Okra vertically very carefully and don’t break it into two.
4) Stuff all the Okra with this mixture and keep aside.
5) Heat the oil in pan on medium flame.
6) Once the oil is hot arrange the Okra in pan in single and sprinkle some salt(be careful we have added salt in stuffing).
7) Cover it and cook for 10 minutes or until Okra is cooked perfectly. Flip Okra for even cooking after every 2 minutes.

8) Mix the remaining stuffing to gram flour, salt , asafoetida, turmeric powder and mix water as required to make semi thick batter.
8) Keep oil in a deep pan for frying.
9) Once oil is hot , dip one Okra at a time in the batter and deep fry it.

10) Serve hot with any dip of your choice or tomato ketchup.

Note :
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1) Cheese can be increased or decreased as per your choice.
2) If you don’t like Cheese,you can replace cheese with grated coconut.

Benefits:
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1) Okra helps lower heart diseases and blood sugar.
2) Cheese is great source of protein, fats and calcium.

Gulab Jamun is one of our favourite dessert for all wedding ceremonies. All age groups enjoy it.

Ingredients:
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260 gm Mawa ( Whole dry milk)
3 tbsp Maida (all purpose flour)
1 tbsp Sooji (semolina)
2 tbsp milk
1/4 tsp baking powder
7-8 Cardamom
2 cup sugar
2 cup water
1/4 tsp saffron
1 tbsp pistachos flakes

Peach pulp :
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1 cup chopped peach after peeling
1/2 cup sugar
Mix both and cook it on medium flame till it becomes thick and dry.

Procedure :
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1) soak 1 tbsp of sooji in 2 tbsp of milk.

2) Make sugar syrup with 2 cups of sugar and 2 cups of water. Add cardamom powder and saffron and boil till it is thick. Add 3-4 drops of lime juice, so that sugar does not crystalize. Keep it aside till it becomes luke warm.

3) Mix mawa, maida, sooji soaked in milk, baking powder and make smooth dough.

4) Make medium and equal size balls and make a hole in the center and fill the peach pulp in the centre, and make it round shape with smooth finishing and no cracks on balls.

5) Keep oil for frying in deep pan on low flame. Check the oil by putting one small ball in the oil, if small bubble start forming around small ball then the oil is ready to fry rest of the balls. The ball should slowly float up.

6) Fry the balls till they are golden brown, in meantime take a plate and take some tissue papers and spread it on the plate. Once the balls are golden brown, transfer them to the plate. Tissue paper with absorb the excess oil.

7) After a while soak the balls in sugar syrup for half an hour.

8) They are ready to serve. Garnish them with flakes of almonds and pistachios.

NOTE :
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1) Sugar in peach pulp can be adjusted as per your taste.

BENEFITS :
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1) Mava and milk are good source of vitamin D and calcium.
2) Peach improves heart health.