Mexican Tortilla

Ingredients



Wheat flour-2 cup

Salt- 3/4 tspn

Oil-4tspn

Light warm water-as required to make dough

Olive oil/Butter -6tspn

Garlic crashed-3 tspn

Chicken- (cut into small pieces) 11/2 cup

Cheese grated-6tspn

Maida-1 or 2 tspn

Milk - 2 cup

Basmathi rice -2 cup (boiled)

Green chilly-1 tspn (grinded)

Malli leaves-little

Salt- as required



Method



Wheat flour, salt, oil, light warm water mix nicely and this dough cover with a wet cloth for 1 hour.
From this dough make a thin chappathi, when the pan is heated put this chappati on it and cook both side, remove from the pan and cover with the a cloth, so that it will not become dry.
Boil rice and keep a side.
In other pan pour oil, when it is heated put garlic stir nicely till raw smell go, add chicken in it stir nicely, put the fire in sim then add grated cheese, springle maida, green chilly and salt stir for few minutes, add milk mix nicely for few minutes, remove from the fire, add rice and malli leaves and slowly mix.
This filling keep in each chapathi and roll it and seve hot.

This is a healthy food for children to give in lunch box.

Noddles With Spicy Gravy

Ingredients

Noddles- 2 cup
Garlic-4
Green chilly-2
Tomato-1
Capsicum-1/2 cup
Carrot- 1/4 cup
Spring onion-1/2 cup
Cabbage-1/2 cup
Corn flour-2 tspn
Chilly sauces-1 tspn
Soya sauces-1 tspn
Pepper powder-1/2 tspn
Vinegar-1/2 tspn
Salt -as required

Method

Boil noddles with salt and little oil then drain and keep a side, pour oil in a pan put garlic, tomato, vegetables (capsicum, spring onion, cabbage and carrot )and stir nicely for few minutes, mix corn flour in water and pour in this vegetables, add chilly sauces, soya sauces, pepper powder, vinegar, salt and noddles, mix nicely for few minutes. Remove from the fire and serve hot.

Tips.

We can add Chicken or Prawn or Egg.

Onion Vada

Ingredients

Onion -1 cup (cut into small piecec)
Green chilly-1/2 tspn
Gram flour-1 cup
Turmeric-1/2 tspn
Salt- as required
Oil- 1 cup

Method

Mix Onion, green chilly, gram flour, turmeric powder, salt in little water and make round shape and fry till light golden brown and serve hot.

Tasty evening snacks for children and adults

Bengali Fish curry

Ingredients



Fish - 1/2 kg

Turmeric-1/4 tspn

Chilly powder- 1/2 tspn

Coriander powder-1/2 tspn

Tomato-1/2 cup grinded

Green chilly-4

Ginger- cut into small pieces

Jeera powder- 1/4 tspn

Onion-1 ( cut into small pieces)

Salt -as required

Water-11/2cup

Bay leaves-4



Method

Marinate fish by salt and turmeric, and keep a side for 10 minutes. Pour oil in a pan when it is heated fry marinated fish into light golden brown. In other pan pour little oil put bay leaves, chilly powder, jeera powder,onion, coriander powder,ginger, tomato grinded and fry nicely till the raw smell go, add water,salt,fish and green chilly, boil for few minutes, when the grave is thick remove from the fire and serve hot.

Mushroom Korma with coconut

Ingredients

1. Coconut oil-3 tbspn
2.Mushroom-2 cup
3.Potato-2
4.Onion-2
5.Ginger-1 small pieces
6. Green chilly-2
7.Gralic- 3
8 Garam masala-1 tspn
9.Tomato-2
10. Water-2 cup
11. Salt- as required
12.Curd-2 cup
13.Coconut-1 cup
14. Malli leaves-as required
15. Curry leaves-as required

Method

In a pan pour oil and put Mushroom and Potato and fry nicely.
Grind (onion, ginger, garlic, green chilly, garam masala)
When the mushroom is fried add this masala, water, salt and boil nicely.
When the grave is thick add grind coconut, curd and mix nicely and boil.
Last add malli leaves,and curry leaves , remove from the fire.

This can be used for chappathi, Appam etc.

Prawn Masala Fry

Ingredients

1. Prawn-(meduim size) 200grms
2. Coconut _(cut pieces)1/2 cup
3. Chilly powder- 2tspn
Cloves-4
Cardammom-1
Garlic-6
Ginger-1 small pieces
Turmeric-1tspn
4.Salt- as required

To Fry
COconut oil- 3tbspn
Onion-2 (cut into small thin pieces)
Curry leaves- 20 petals

Method

Grind all the ingredients (cloves, cardammom, gralic, ginger, chilly powder). Marinate prawn with this masala, salt and coconut cut pieces and keep a side for 1/2 an hour. Boil this marinated prawn nicely. In other pan pour oil and fry onion to golden brown add curry leaves then mix the boiled prawn and stir nicely till the grave is mixed, remove from the fire and serve hot.

Simple Chicken Fry

Ingredients

Chicken-1/2kg (cut into small pieces)
Chilly powder-1 tbspn
Pepper powder-1/2 tspn
Tomato sauces-1 tbspn
Oil- 1/2 cup
Salt- as required


Method

Marinate chicken with all this ingredients ( chilly powder, salt, pepper powder,tomato sauces) and keep a side for half an hour. In a pan pour oil, when the oil is heated put the chicken, slighty stir and cover the pan with a lid then reduce the fire.Frequently open the lid and stir the chicken, when the chicken is golden crispy remove from the fire and serve hot. This is good for chappathi.

Milk Halwa

Ingredients



Milk-2 litre

Condensed Milk-1 tin

Cashew nut- 20grms (cut into small pieces)

Ghee-1/2 cup



Method



Keep a thick bottom vessel in fire, pour milk and stir nicely, when the milk is reduced to 1/2 litre pour condensed milk, stir nicely without removing your hand, when the mix becomes thick and not sticking in our fingers pour ghee and mix nicely. In other pan pour little ghee and fry cashew nut and put on the mix. In a plate spread little ghee and put this halwa and spread uniformely. When it is cool cut into pieces and serve.

Mackerel Coconut Milk Curry

Ingredient



Mackerel-1/2 kg

Coconut oil-1/2 cup

Onion-1 (cut into small pieces)

Curry leaves-10 petals

Green chilly-5

Ginger- 1 inch pieces (cut into small)

Turmeric-1/2 tspn

Red chilly-1/2 tspn

Coriandar powder-1 tspn

Raw mango-1/2 cup

Salt- as required

Coconut Milk-1st milk and 2nd milk



Method

Pour oil in a pan, fry onion, green chilly, ginger, curry leaves, add turmeric powder, coriandar powder, red chilly powder and again fry nicely then add mango, fish, salt and 2nd milk, when the fish is boiled nicely add 1st coconut in it and boil only for 1 minute. Fish curry is ready to serve.

Side dish for rice - Beet root fry

Ingredient



Beet root-1 cup (cut into small pieces then boil and keep aside)

Dried red chilly-3 (cut into 2 pieces)

small onion-1/4cup(cut into small pieces)

Ginger-2 inch pieces cut into small

salt - as required

pepper powder-as required

coconut oil- as required



Method

Pour oil in a pan, fry dried red chilly,small onion,ginger,then put beet root and salt mix nicely and cover with a lid for sometime,when the steamed come out add pepper powder and mix nicely and take out from the fire and serve as side dish for rice.

Bitter Gourd Curry

Ingredient



Bitter Gourd-1kg (cut into small pieces)

Coconut scraped-1

Tamarind-150gms

Chilly powder-3tspn

Coriandar powder-21/2 tspn

Small onion-4

Cumin seed-1/2 tspn

Mustard seed-1/2 tspn

Green chilly-5

Curry leaves-10 petals

Salt- as required

Coconut oil- as required



Method

Pour oil in pan, when oil is heated, put Bitter Gourd and fry,then add tamarind juice, salt. In other pan pour oil and when it is heated put coconut, chilly powder,coriandar powder,small onion,cumin see, fry till light brown colour, then grind in the mixie. Add this grinded mix in the bitter gourd plus green chilly. In other pan pour oil when it is heated put mustard seed, curry leaves,then add in the bitter gourd mix and make it boil nicely, then remove from the fire and serve.