Naan (without yeast)

Ingredients:

• 2 cups all purpose flour/maida
• 1/2 cup warm milk
• 1/2 cup curd/yogurt
• 1/4 tsp salt
• 1 tsp sugar
• 3/4 tsp baking pwd
• pinch of baking soda
• 1 tsp kalonji or chopped coriander or herbs of your choice (optional)
• 1-2 tbsps butter

Method:

• Sieve flour, baking pwd, baking soda and salt two times. Place the sieved flour on a wide plate. Make a well in the center of the flour and pour sugar, milk, yogurt and slowly combine, to form a soft dough. Cover with damp cloth and let it rest for 2 hrs.
• After two hrs, knead the dough gently for 2 minutes. Dust the working surface with some flour, pinch a large lemon sized dough and roll into a thick roti, slightly elongated in shape. Sprinkle a few onion seeds/kalonji.
• Wet your fingers with water and run your fingers along one side of the roti.
• Heat a iron tawa and once its hot, place the naan, wet side down and place a lid and cook for 40-45 secs on high flame. Remove the lid and you will find that the naan bubbles up. Now cook the other side of the naan over direct heat of the burner using tongs, spreading the naan all over the heat such that brown spots appear. Do this for a few secs only and not too close to the flame.
• Drizzle some butter over the naan and serve hot with any curry of your choice like Methi Matar Malai.

Prawn Curry

Ingredients

• 750 gms  small  peeled prawns
• 8 tbsp coconut cream
• 2 tsp tamarind concentrate
• 3 tbsp tomato puree
• 1 tsp  coriander seeds
• 5-6 fenugreek seeds
• 2 tsp cumin seeds
• 1 tsp mustard seeds
• 2 dried red chilies
• 5 cloves
• 1 tsp turmeric
• 3-4 tbsp vegetable oil
• 1 large thinly sliced onion
• ½ spoon garlic paste
• ½ spoon ginger paste
• 2 tbsp chopped fresh coriander leaves 
• salt
• 3 tbsp lemon juice

Method

• Mix turmeric powder, ginger paste, garlic paste, salt and lemon juice well and apply to the prawns, keep aside the prawns for 15 to 20 minutes for marinating.
• Grind the coconut cream along with cumin seeds, coriander seeds, fenugreek seeds to a paste.
  Prepare tamarind concentrate by adding 4 to 5 tbsp of water to it.
• Pour the oil into a large saucepan bring up to a high heat. Add the mustard seeds when they sizzle and crackle stir in the cloves and dried red chilies.
• Then add the chopped onions, gingler-garlic paste and reduce the heat to low and cook until the onion is browned. Add tomato puree and 1/2 cup water and let it simmer for few minutes till the onion becomes soft.
• Add the coconut paste, tamarind concentrate  and cook this  until the mixture bubbles.  Stir in the prawns and simmer for 10 minutes or until the prawns are pink and cooked through.
• Garnish with fresh coriander leaves and serve the prawn curry with naan or steamed rice.

Hyderabad Mutton Biryani

Ingredients:

• 1 kg Rice
• 1 kg Mutton
• 10 gms Cardamom
• 10 gms Cinnamon
• 10 gms Cumminseed
• 10 gms Cloves
• 40 gms Ginger
• 20 gms Garlic
• 100 gms Green Chillies
• 50 gms Fried Onion
• 1 bunch Coriander Leaves
• 1bunch Pudina
• 2 Lemon
• 1/4 Curd
• 1/4 kg Ghee

Method:

• Wash mutton and take it in a vessel.
• Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.
• Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.
• Take 2 litres of water in a vessel and put it on the stove.
• When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
• Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
• Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.
• Then turn off the stove. Leave the stuff for 15 minutes.
• Hyderabadi mutton biryani is ready to serve.

Coconut Chutney

Ingredients :

• Grated coconut – 1 cup
• Dalia – 1 tbsp
• Green chillies – 2
• Ginger – 1” piece
• Salt – to taste

For seasoning:

• Mustard seeds – 1 tsp
• Urad dal – 1 tsp
• Split chana dal – 1 tsp
• Curry leaves – 10

Method:

• Grind all the ingredients 1 together with water to a smooth paste.
• Take a small skillet, heat oil. Add mustard seeds, once start spluttering add urad dal, split chana dal and curry leaves. Remove from heat till dals become light golden color.
• Add it to grounded coconut chutney.
• Serve coconut chutney as a side dish to idlis / dosas / appams.

Finger Fish

Ingredients:

• Gram flour - 1/2 cup
• bread crumbs - 1/2 cup
• Fish(Tilapia/catfish) - 4 fillets
• chilli powder - 1/4 tsp
• turmeric powder - a pinch
• garam masala - 1/4 tsp
• coriander powder - 1/4 tsp
• cumin powder -1/4 tsp
• ginger garlic paste - 1/2 tsp
• lemon juice - 1tbs
• some chopped curry leaves

Method:

• Take fish fillets and cut into small rectangle bite size peices.
• Add lime juice,salt,garam masala,chilli powder,coriander powder,cumin powder,gingergarlic paste and curry leaves to the fish and mix it well and let it marinate for 1 hr.
• Mix gram(besan flour and bread crumbs).
• Now roll the marinated fish peices in this mixture and deep fry in oil till it is golden brown.

Easy Fish Fry

Ingredients:

• 4 fish steaks
• salt
• 2 tsps chili powder
• oil to deep fry

Method:

• Wash and pat dry fish slices.
• Sprinkle salt and chili powder all over the fish - rub well.
• Turn over and sprinkle salt and chili powder on the other side.Rub all over so the fish is coated evenly.
• Let it marinate atleast 30 mins in the refrigerator.
• Heat oil and deep fry till golden brown and crispy. Serve hot.

Onion Paratha

Ingredients:

• 1 Cup Wheat flour
• Oil for roasting
• 3 Onions, chopped
• 2tbsp Oil
• 1tsp Chili Powder
• 1/2 tsp Saunf Powder
• 1tsp Aamchur / Dry Mango Powder
• 1tsp Jeera Powder
• 1 Green Chilies, Chopped finely
• Salt to taste

Method:

• Mix wheat flour, salt and water to a dough and keep aside.
• Heat Oil and add Onions and fry until they turn brown.
• Add Chili, saunf, jeera, aamchur, Greeen Chilies and saute. Add Salt and mix well.
• Divide the dough into balls.
• Roll out each of the balls on a floured surface into a circle and put Onion mixture on one half of the circle.
• Cover with the other half and gently roll into a circle.
• Roast on both sides sprinkling with oil.
• Serve hot with raitha, side dish, pickle or salad.

Chicken Madras

Ingredients:

• Vegetable Oil » 2 tbsp
• Yogurt » 1 cup
• Cumin Seeds » 1/2 tsp
• Coriander Seeds (Crushed) » 1/2 tsp
• Chilly » 1/2 tsp
• Cinnamon » 1/2 tsp
• Lime Juice » 1/2 tsp
• Boneless Chicken Breast » 450 gm diced
• Fresh Coriander Stem And Leaves » 2 tbsp
• Salt » to taste
• Butter Chicken Sauce » 2 tbsp
• Curry Sauce » 1 jar

Method:

• Marinate the chicken breast with 1 cup of yogurt, ½ tsp cumin, ½ tsp chili power, limejuice, 2 tbsp vegetable oil, ½ tsp cinnamon power & refrigerate for two hours.
• Heat the marinated chicken in a large sauce pan until chicken is tender.
• Add curry sauce and 2 tbsp coriander stem; continue to cook until oil separate from gravy.
• Plate & garnish with fresh coriander leaves.
• Serve hot with Naan & Rice.

Chicken Tikka Masala

Ingredients:

• Vegetable Oil » 2 tbsp
• Onion » 400 gm diced
• Tomatoes » 400 gm diced
• Boneless Chicken Breast Cut Into 1 Inch Cubes » 2lb
• Cumin Seeds » 1 tsp
• Coriander Seeds (Crushed) » 1/2 tsp
• Lime Juice » 1/2
• Fresh Coriander Stem And Leaves » 2 tbsp
• Fresh Ginger Root Peels & Chopped » 1
• Yogurt » 1 cup
• Salt » to taste
• Butter Chicken Sauce » 2tbsp
• Curry Sauce » 1 jar

Method:

• In a bowl mix 2 tbsp of Guru’s Butter chicken sauce, yogurt, ½ tsp cumin seed, ½ coriander seeds (crushed), salt lime & one cup of yogurt.  Refrigerator 2 hours or over night it you have time.
• Heat 2 tbsp of oil in large saucepan over high heat.  Add diced onions and fry until golden brown.
• Add the diced tomatoes, chopped ginger, diced fresh coriander stems & Curry Sauce, continue to cook until oil separate from the gravy.
• Add the marinated chicken to the sauce.  Continue to cook until chicken is tender.
• Plate and garnish with fresh coriander leaves.
• Serve hot with Naan & Rice.

Channa Masala

Ingredients:

• Cooked Chickpeas » 700 gm
• Onion Large - Chopped » 1
• Cumin Seeds » 1/2 tsp
• Coriander Seed Crushed » 1/2 tsp
• Fennel Seeds Crushed » 1/2 tsp
• Tomato » 1 diced
• Root Ginger, Peeled and Chopped » 3/4 inch pieces
• Green Chilie Chopped (optional) » 1/2
• Fresh Lime Juice » 1/2 tsp
• Homemade Yogurt » 2 tsp
• Salt » to taste
• Fresh Coriander Stems » 2 tbsp
• Fresh Coriander Leaves » 2 tbsp
• Curry Sauce » 1 Jar

Method:

• Heat the oil in a large pan
• Add cumin seed, coriander seeds crushed and fennel seeds crushed, when they crackle add the sliced onion and fry on high heat until golden brown
• Add the chopped tomatoes, stir well and cook for further 5 minutes
• Add ginger, fresh coriander stems,Curry Sauce, lime juice and chickpeas and cook further for another 5 minutes
• Plate and garnish with fresh coriander leaves
• Serves hot with rice, naan or roti.

Vegetable Cutlet

Ingredients

• Potatoes - 2
• Green peas - 1/4 cup
• Carrot - 1
• Breadcrumbs - 1/2 cup
• Ginger-garlic paste 1 teaspoon
• Chopped green chilies - 3
• Garam masala -1/2 teaspoon
• Red chili powder - 1/2 teaspoon
• All purpose flour/maida - 2 tablespoons (or) egg white from 1 egg
• Salt to taste

Method:

• Cook the vegetables in the microwave or in a pressure cooker. You can use any vegetables of your liking. After cooking the vegetables, mash them well.
• Mix together the ginger-garlic paste, chopped green chillies, garam masala, red chilli powder and salt. Shape the mixture into desired shapes.
• At this point you can freeze the prepared veggie mixture and use them as and when needed.

Chilli Bhajji

Ingredients

• Chilli - 10 pieces
• Rice flour - 1 cup
• Besan/gram flour - 1 cup
• Chilli powder - 2 teaspoons
• Baking soda - 1 teaspoon
• Salt to taste
• Oil for frying

Method:

• Mix the rice flour,besan,chilli powder,salt and baking soda together along with required water to make a thick batter..It should not be too watery.
• Heat oil in a heavy-bottomed vessel..Drop a pinch of batter into the oil to test if it is piping hot.
• Dip the chilli in the batter 4 or 5 at a time and fry on both sides till they turn golden brown.Drain in paper towels.
• Serve hot with ketchup.
• The same batter can be used to make bajjis with any type of vegetables.

Potato Bhajji

Ingredients

• Potato - 2 sliced into thin pieces
• Rice flour - 1 cup
• Besan/gram flour - 1 cup
• Chilli powder - 2 teaspoons
• Baking soda - 1 teaspoon
• Salt to taste
• Oil for frying

Method:

• Mix the rice flour,besan,chilli powder,salt and baking soda together along with required water to make a thick batter..It should not be too watery.
• Heat oil in a heavy-bottomed vessel..Drop a pinch of batter into the oil to test if it is piping hot.
• Dip the potato slices in the batter 4 or 5 at a time and fry on both sides till they turn golden brown.Drain in paper towels.
• Serve hot with ketchup.
• The same batter can be used to make bajjis with any type of vegetables.

Chicken Biryani

Ingredients

• Basmati Rice - 2 cups
• Chicken - 1 pound
• Tomatoes - 2Curd - 1/2 cup
• Onions - 2 medium sized
• Green chillies - 2
• Chilli powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Ginger Garlic paste - 1 teaspoon
• Cinnamon - 1 inch
• Bay leaf - 1
• Cloves - 3
• Cardamom - 2
• Salt to taste
• Oil - 2 tablespoon
• Butter - 1 tablespoon

To grind into a paste

•  Turmeric powder - 1/2 teaspoon
• Ginger Garlic paste - 1 tablespoon
• Green chillies - 2
• Mint Leaves - 1/2 cup
• Coriander leaves - 1/2 cup

Method:

• Wash the basmati rice and soak for about 20 minutes.
• Wash the chicken with several runs of water and chop to the required size. Grind the above listed ingredients in a mixie. Marinate the chicken along with curd and the ground paste. Let it stand for at least half an hour. You can marinate for even upto 2 hours.
• Meanwhile chop the onions, tomatoes and green chillies. In a pressure cooker or a wide vessel, heat the oil and butter and fry all the whole spices until they give out a nice aroma. Then add the onions and fry till they turn translucent. Then add the ginger garlic paste and fry for a minute till the raw smell goes.
• Add the marinated chicken and cook on high heat for about 5 minutes. Then simmer for a while till all the water evaporates.
• Add the soaked rice and mix with the masala. Add about 3 1/2 cups of water and salt to taste.

Chicken 65

Ingredients
To Marinate:

• Boneless Chicken - 1 lb
• Ginger Garlic Paste - 1 tsp
• Pepper Powder - 1/2 tsp
• Coriander Powder - 2 tsp
• Cumin Powder - 1/4 tsp
• Turmeric - 1/4 tsp
• Corn Flour - 2 tsp
• Salt to taste
• Red Food Color - 1 pinch or 1 drop
• Lemon Juice - 2 tbsp
• Egg - 1 no
• Oil - 2-3 cups for deep frying

For Seasoning :

• Oil - 1 tsp
• Cumin Seeds - 1/4 tsp
• Ginger - 1 inch
• Garlic - 3 nos
• Curry Leaves - 1 strand
• Green Chili - 2 nos
• Onion - 1/2 no
• Pepper Powder - 1 tsp
• Salt - 1/8 tsp or to taste
• Coriander Leaves - 2 tbsp

Method:

• Cut the chicken into small 1 inch bite size pieces.
• Wash them and keep it ready. Marinate chicken with the items given in “To Marinate” Section except the oil for about 2 + hrs. Chop the ginger garlic, onion given in the “For seasoning” section. Split open green chili.
• In a non stick pan, heat the oil to deep fry the marinated chicken.
• When hot, add the chicken in batches and deep fry each batches atleast for 10-15 min maximum or till when the chicken is cooked in medium flame.
• Stir often and cook till chicken turns crispy. Filter the excess oil by spreading it on the kitchen tissue.
• In an another pan heat oil given the section “For seasoning” and when hot, add cumin seeds.
• After cumin seed splutter add the chopped ginger garlic, curry leaves and green chili. Fry for 30 sec.
• Add the chopped onion and fry till they are golden brown. Add the pepper powder, salt.
• Add the fried chicken to it. Toss them well and add the coriander leaves at the end.

Pineapple Rasam

Ingredients:

• 1/4 cup cooked tur dal/red gram dal/kandi pappu
• 1 tomato, chopped or pureed
• 1/4 tsp turmeric pwd
• 1-2 green chilies, slit
• 1 1/2 tsps home made rasam powder
• 1/4 cup pineapple puree
• 2 pineapple slices, cut into 1″ pieces
• 1 tsp jaggery or sugar
• few fresh curry leaves
• salt to taste
• 3 1/2 cups water

For seasoning:

• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• pinch of asafoetida/hing/inguva
• few fresh curry leaves
• 2 tsps ghee

Method:

• Heat a deep vessel, add 3 1/2 cups of water, mashed dal, chopped tomato, pineapple pieces, salt, turmeric pwd, green chilies, few fresh curry leaves, jaggery and rasam pwd and bring to a boil. Continue to boil for 5 mts, till the pineapple pieces are cooked.
• Add pineapple puree and continue to cook on medium flame for 2-3 mts.
• Heat oil in a pan, add mustard seeds and as they splutter, add cumin seeds and curry leaves and stir fry for a few seconds. Add asafoetida and turn off heat.
• Add this to the rasam and combine. Turn off heat and place lid. Garnish with coriander leaves and serve with white rice and papads.

Fruit and Nut Salad

Ingredients:

• 1/2 cup paneer (mashed)
• 1/4 cup mayonnaise
• 6-7 pieces dated (stone removed)
• 6 pieces canned peach (aadoo)
• 1/4 cup cashew nut (kaju) (roasted)
• 1/4 bunch lettuce (kasmisaag) (chopped)
• 1 Tomato (Tamatar) (sliced)
• 2 tsp green chutney
• 1 tsp Tomato (Tamatar) chutney

 Method:

•  Mix paneer, mayonnaise, lettuce and green chutney and make a layer of it in a flat bowl.
• Mix dates, tomato chutney, peaches, cashew buts and place it over the 1st layer.
• Garnish with tomato slices.

Egg Kurma

Ingredients:

• 5-6 boiled eggs
• 2 onions, finely chopped or sliced
• 1 tsp ginger garlic paste
• 1 large tomato, chopped
• 1 tsp red chilli pwd
• 1/4 tsp turmeric pwd
• 1 tsp coriander pwd
• salt to taste
• few curry leaves
• 8-10 fresh mint leaves
• 2 tbsps oil
• chopped coriander leaves for garnish

Dry roast and grind to a paste:

• 3/4 tsp saunf
• 1 tsp khus khus
• 1″ cinnamon
• 1 cardamom
• 2 cloves
• 4-5 tbsp grated fresh coconut
• 5-6 cashew nuts

Method:

• Heat oil in a heavy bottomed vessel, add chopped onions and fry till transparent. Add ginger-garlic paste and mint leaves and saute for 3 mts. Add curry leaves, red chilli pwd, turmeric pwd, coriander pwd and salt and combine. Add the chopped tomatoes and fry for 4-5 mts.
• Add the ground paste and cook for 7-8 mts, stirring so that it does not stick to the vessel.
• Add the boiled eggs and combine. Cook without lid for 3-4 mts. Add 2 cups of water and cook with lid on simmer till the gravy thickens. Garnish with chopped coriander leaves. Turn off heat.
• Serve with pulao , biryani or rotis.

Easy Chicken Pulao

Ingredients:

• 1/2 kg chicken, washed and drained completely
• 2 cups long grained rice, washed and strained
• 2 onions, finely sliced
• 2 green chillis, slit
• 1/2 tsp ginger garlic paste
• 1 tomato, finely chopped
• 1 tbsp chopped coriander leaves
• 6-7 mint leaves
• 2 1/2 cups water
• 1/2 cup thick coconut milk
• salt to taste
• 1 1/2 tbsps ghee + 1 1/2 tbsps oil

To soak:

• 1/2 cup thick curd/yogurt
• 3-4 green chillis, make a small slit in them
• 1/2 tsp ginger garlic paste
• 1/2 tsp red chilli pwd (adjust)
• 1/4 tsp turmeric pwd
• 1/2 tbsp coriander leaves
• 6-7 pudina leaves
• 1/2 tbsp lemon juice
• 1 tsp salt

Garam Masala:

• 7 cloves
• 1″ cinnamon stick
• 3 elaichi/cardamom
• 1 star anise
• 1 marathi mogga
• pinch of mace
• pinch of nutmeg pwd
• 2 bay leaves

Method:

• Soak chicken with the ingredients for 10 mts. While the chicken is marinating, work on the rest of the preparation.
• Heat oil+ghee in a vessel, add all the garam masala ingredients – bay leaves, cloves, cinnamon, cardamom, mace, star anise, marathi mogga and nutmeg. Saute for few seconds.
• Add sliced onions and green chillis and saute for 6 mts till onions turn transparent. Add ginger garlic paste and saute further for 2-3 mts. Add chopped tomato, mint and coriander leaves and saute for 4 mts.
• Add the chicken along with marinade and combine well. Cook on high for 2 mts, reduce flame, place lid and cook for 15-16 mts or till the chicken is three fourth cooked with little gravy left. It should not be completely dry but appear like a gravy dish.
• Add water and coconut milk and bring to a boil. Adjust salt, reduce flame and add the strained basmati rice. Add 4-5 mint leaves and 1/2 tbsp coriander leaves and place lid and cook on low flame till the rice and chicken are cooked. This could take approx 15-18 mts. Turn off heat and do not remove lid for 10 mts.
• Remove lid, add 1/2 tbsp ghee and combine gently and serve hot with raita and curry of your choice

Pepper Chicken Roast

Ingredients:

• 1 kg chicken, washed and cut into medium sized pieces
• 1″ cinnamon stick
• 1 cardamoms
• 2 cloves
• 7-8 whole pepper corns
• 10-12 curry leaves
• 2 large onions, finely sliced
• 1 tbsp ginger garlic paste
• 3-4 green chillis, slit
• 1/2 tsp turmeric pwd
• 1 tsp freshly ground pepper pwd
• salt to taste
• 2 tbsps oil

Roast and make a paste:

• 5-6 curry Leaves
• 3 shallots or a small onion, sliced
• 1/2 cup grated coconut
• 10-12 pepper corns
• 3/4 tbsp coriander seeds
• 1/2 tsp fennel seeds
• 3 cloves
• 2 cardamoms
• 1″ cinnamon
• pinch of nutmeg

Method:

• Heat one and a half tbsps of oil in a heavy bottomed vessel, add cardamom, cloves, cinnamon stick and pepper corns and saute for a few secs. Add the curry leaves and saute till crisp.
• Add the sliced onions and saute till transparent, approx 5-6 mts. Add ginger garlic paste and saute for 4 mts. Add turmeric pwd and pepper pwd and combine well. Add the chicken and cook on high for 4 mts. Reduce flame, add salt, place lid and simmer till chicken is almost cooked.
• Heat half a tbsp of oil in another cooking vessel, add curry leaves, coriander seeds, fennel seeds, pepper corns, cardamom, cloves, cinnamon and nutmeg and saute for 3 mts on low flame. Next add the sliced shallots and saute for 2 mts. Add the grated coconut and saute on low flame for 4 mts. Turn off heat and cool. Grind to a paste without adding water.
• Add this paste to the three fourth cooked chicken and combine well. Add few tbsps of water if the curry is too dry. Otherwise there is no need to add water. Place lid and cook for 5 mts. Now increase flame, and toss the contents for 2-3 mts. Lastly sprinkle some kasuri methi, combine well and turn off heat.
• Serve hot with rotis or rice.

Chettinad Chicken

Ingredients:

• 1kg Chicken
• 2 tsp Poppy seeds
• 1/2 Grated coconut
• 1 tsp Fennel seeds
• 1 tsp Coriander seeds
• 1/2 tsp Cumin seeds
• 6-8 no. Whole red chilies
• 1" stick Cinnamon
• 3 no. Green cardamom
• 2 no. Cloves
• 1/2 tsp Turmeric powder
• 1 no. Onion, large
• 2 tsp Ginger, chopped
• 2 tsp Garlic, chopped
• 1/2 Star anise
• 1 tsp Red chili powder
• 3 no. Tomatoes, medium
• 1 no. Lemon
• 10-12 no. Curry leaves
• Fresh coriander Garnish.
• 1/2 cup Oil
• Salt To Taste

Method:

• Chop the onions and tomatoes separately.
• Roast the whole red chilies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic.
• Heat oil in a vessel and fry the onions till golden, then add curry leaves and the ground paste and sauté for some time.
• Add the tomatoes, red chili powder and turmeric powder and sauté.
• Add the chicken, mix and cook for 5 minutes and then add 2 cups of water and lemon juice.
• Cover and cook till the chicken is done.
• Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice, rotis or tandoori naan

Vegetable-Fruit Salad

Ingredients :

• 1 medium size carrot
• 1 onion
• Black seedless grapes a bunch
• 2 tomatoes
• Fresh lettuce a pack
• 1 apple, cherries few
• 1 medium radish

For Seasoning :

• 1 lemon
• Salt to taste
• Green chillies,
• Small bit ginger
• 1 tbsp cilantro

Method :

• Grate carrot, radish and chop the other ingredients into small pieces and mix them together.
• Then add the juice of one lemon and grind the green chillies, ginger and the cilantro and add it to the mixture and your salad is ready to be served.
• This goes well along with parathas and even as a main dish for lunch.