lINKS TO NICE RECIPES

sHEPHERDS PIE
http://uktv.co.uk/food/recipe/aid/608966
https://www.youtube.com/user/OriginalNakedChef

Beans thoren
https://www.youtube.com/watch?v=rCDMIIp6ycE

biryani
http://lapetitchef.blogspot.in/2015/01/hyderabadi-chicken-dum-biriyani.html

Liver fry
http://www.kothiyavunu.com/2013/01/mutton-liver-pepper-fry-recipe-mutton.html
Coscous
http://recipes.malayali.me/tag/indian-style-couscous-with-vegetables

Kale and shrimp
http://foodfash.com/2015/10/20/kale-with-shrimp-quinoa/

https://meaningfuleats.com/almond-flour-chocolate-chip-cookies-grain-free/

onion Rings in Buttermilk Batter

Ingredients
20 onion rings

Batter:

1. 3/4 cups of maida
2. 1 teaspoon corn flour
3. 1 egg
4. a pinch of baking powder
5. Butter milk - 3/4 cups 
6. Salt to taste ( be careful not to add too much)
7.  Mix the above into a fine batter - making sure there are no lumps

Preparation

•  Dip the onion rings into the batter making sure all sides are covered with batter and deep fry till golden brown
• Serve immediately

Marinate for any fish fry

Marinate for 750gms Fish

1. Ginger - 1 inch cleaned
2. Garlic - 2 garlic Pods( all cloves peeled)
3. Eastern Fish masala powder - 1 table spoon
4. Chilli powder - 1 teaspoon
5. Lemon Juice- Extract from 2 medium sized lemons
6. Turmeric powder - a pinch
7. Pepper - 1/2 teaspoon
8. Sale to taste
9. 1 teaspoon of water ( incase the lemon juice does not suffice and the paste is too thick to apply on the fish)

• Grind the above to a smooth fine paste and apply on the fish carefully  to make a fine coating, into the marks and also make sure you rub the insides. If the marinate is not sufficient for the fish, you can always make more.
•  Keep marinated in the fridge for 2 hours and deep fry or shallow fry as desired until the fish is cooked and crispy

Sambhar

Ingredients:

To pressure cook

1. Tur dal - 3/4 cup
2. Turmeric powder - a pinch
3. Salt to taste

Veggies

1. Drum sticks -2
2. Carrots- 2 small
3. Shallot onions - 10 
4. Tomatoes- 1 big cut into big chunks
5. In addition to the above, you can use any other veggie of your choice such as brinjal, okra etc

To grind:

1. Sambhar powder - 2 tablespoons
2. Tomato - 1 medium
3. Asafoetida - a pinch
4. Roasted chana - 2 teaspoons
5. Red chilli powder - 1/2 Teaspoon

Tadka

1. Mustard seeds
2. Red chillis - 2
3. Cumin seeds - 1/2 teaspoon
4. Curry leaves 
5. Shallot onions - 2, sliced

Other ingredients

1. Tamarind - 1 Lemon sized lump soaked in 1/2 cup water for 15 mins

Preparation

• Pressure cook the dal to a paste along with the ingredients mentioned under pressure cooking initially.
• Once the dal is pressure cooked, Stir the dal properly to remove any lumps and to make it a fine smooth paste. Now add 4 cups of water to the cooked dal
• Add the veggies( except tomato) and again pressure cook to JUST one whistle( Note- Over cooking will make the drumsticks break and a pain to eat them)
• Now add the grind paste,cut tomato, tamarind water, stir nicely and cook in medium to low flame for 10 minutes, stiring ocassionally. Also check that all veggies are cooked to the right consistency
• Now in a different pot, make the tadka, add the cooked dal and veggies , boil for 2 mins and remove from flame