Rashmi's Rasoi

Chicken (with bones)                                  500 gms Turmeric powder                                        1 spn Red chilli powder                                        3 spn Coriander powder                                      2 spn Garam masala / chicken masala                 2 spn Curry leaves                                              20-25 nos. Ginger garlic paste                                    1 spoon mustard seeds                                           ½ spoon coconut oil                                                3 spn Dry red chilies                                          2-3 nos. Chopped coriander leaves                        2 spn Lemon juice                                             1 spn Salt to taste Method Clean chicken in lukewarm water 5-6 times and   keep aside. Put clean chicken in a deep bowl and mix with salt, turmeric powder, red chilli powder, coriander powder, garam/chicken masala, ginger garlic paste and 1

An instant sweet dish, kids’ favourite and more than anything else, no cooking medium required to prepare. Can be served as a desert for   diet conscious people, can be eaten in between meals and a wonderful snack item for children. Poha                                                               1 cup Ghee (optional )                                         1 spoon Jaggery                                                         ½ cup Cardamom powder                                  ½ spoon Nutmeg Powder                                         ¼ spoon Grated Coconut                                        ½    cup Mixed dry fruits(chopped) (optional)   ¼ cup Banana                                                         1 no. Black sesame                                              2 spoon Method Wash poha under running water with the help of a strainer and keep it aside. Put poha in a large bowl, add grated jaggery and mix it well with the help of hand

Ingredients Ripe Mangoes (cut into pieces)                       3-4 Grated Coconut                                              1 cup Curd                                                                 1 cup Jaggery                                                            4 spoon Green chillies                                                    3-4 nos. Jeera                                                                1 spoon Haldi                                                                 ¼ spoon Red chilli powder                                             ½   spoon Hing                                                                  ¼ spoon Coconut oil                                                      2 spoon Mustard seeds                                                   1 spoon Dry whole red chilli                                           3-4 nos. Methi seeds                                                       a pinch (6-7 seeds)

This is a tangy tamarind chutney from the state of Kerala, where “Puli” means tamarind and Ingi” mean ginger. This delicacy is a part of the “sadya” (Kerala feast) served on the banana leaf. Usually eaten with steamed rice as a side dish, can also be eaten with chapattis, paranthas and can be used in sandwiches too. It has the sour taste of tamarind, sweetness of jaggery, spicyness of green chillies & ginger and the flavour of south ka tadka. Ingredients Tamarind                                                          ½ cup Jaggery                                                            1 cup Green chillies                                                    3-4 nos. Coconut oil                                                      2 spoon Mustard seeds                                                   1 spoon Ginger                                                                         3 -4 spoon Curry leaves                                            

Ingredients Corn (whole)                                                    1 No. Paneer                                                             half cup Onions                                                             2 medium Nos. Tomatoes                                                         3 medium Nos. Green chillies                                                    4 nos. Garlic                                                                6-7 nos. Ginger                                                              1 small piece Coriander leaves                                              2 spoon Haldi                                                                 ¼ spoon Red chilly powder                                            1 spoon Garam masala                                                 ½ spoon Hing                                                                  ¼ spoon Amchur powder                                         

Ingredients Brown bread                                                    8 slices Corn kernels (boiled)                                        1 cup Butter                                                               as required Palak Leaves                                                    1 small bunch Cheese                                                             half cup Onions                                                             2 medium Nos. Green chillies                                                    4 nos. ginger – garlic paste                                        1 spoon amchur powder                                               half spoon green chilli sauce                                             2 spoon Hing                                                                  ¼ spoon Jeera                                                               ¼ spoon Cooking oil                                                     

Ingredients                                                                               Marination                                                                                                             Fish pieces(surmai, pomfret)                 6-8 nos.                        Haldi                             1 spoon            Onions                                                      3-4 medium size          salt                                 1 spoon Tomatoes                                              3-4 medium size              red chilli powder          1 spoon Grated coconut                                   half cup Green chillies                                        3-4 nos. Garlic cloves                                        5-6 nos. Black pepper                                        1 ½ spoon Haldi                                                     1 spoon Red chilli powder                                 1 ½ spoon Coriander powder

Ingredients Corn Kernels                                                     1 cup Onions                                                             2 medium Nos. Tomatoes                                                         3 medium Nos. Green chillies                                                    4 nos. Garlic                                                                6-7 nos. Ginger                                                              1 small piece Coriander leaves                                              2 spoon Haldi                                                                 ¼ spoon Red chilly powder                                            1 spoon Garam masala                                                 ½ spoon Hing                                                                  ¼ spoon Amchur powder                                               ¼ spoon Sugar                                                                ½ spoon Jeera        

Have u ever have had a colourful roti, paratha or puri? Just have a look at this recipe, beautiful red and green colour rotis,parathas or puris will enhance the beauty of your dining table. Try this in your kitchen as the festival of colours is round the corner, and it will add colours to your menu too with a smile on your loved ones’ face. Ingredients Wheat Flour                                                      3 cups Beatroot                                                           1 medium size Palak (spinach)                                                half bunch Green chillies                                                    5-6 nos. Garlic-Ginger paste                                          2 spoon Jeera                                                                ½ spoon Sesame (white)                                                 ½ spoon Ghee/oil                                                           2 spoon Salt to taste Water as