Buckwheat Chicken Pulav

Ingredients:
1 cup Buckwheat, 1/2 cup Quinoa, 3 tablespoons Brown Rice
1 pound thinly chopped Chicken breast
3 Green Chillies thinly sliced
2 spoons Black pepper powder
1 spoon Garam Masala (Corriander, Black pepper, cardamom, Cinnamon, Bayleaf, Cummin, Star Anise)
1 large Red Onion thinly sliced
1 spoon ginger and garlic chopped
1 pound of mixed Vegetables
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Ostrich Pulav

Ingredients:
1 pound ground Ostrich meat
1 spoon Red Chilli flakes
2 spoons Black pepper powder 1 spoon Garam Masala (Corriander, Black pepper, cardamom, Cinnamon, Bayleaf, Cummin, Star Anise)
1 large Red Onion thinly sliced
1 spoon ginger and garlic chopped
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Muyal (Rabbit Varuval

Ingredients: One whole Rabbit
2 spoons Corriander seeds
1 spoons Cummin seeds
3 spoons Black Pepper Corns
3 Dried Red Chillie
1/2 spoon of Turmeric powder
Few Cloves, and a small Cinnamon stick
2 spoons of Plain Yogurt

Fry the all the dry ingredients in a pan and let it cool
Transfer it into mixer/grinder and grind it well
Take a spoon of ground mix and rub it the the Rabbit meat
Leave it for 10 minutes in a cool place
Mix the remaining ground powder with the Yogurt and make it into a nice paste
Now coat the mix into the Rabbit Meat and let it for another 15 minutes

Take a skillet and 3 spoons of oil and roast the meat till its tender for about 30 minutes at medium heat

Workmans Lunch

Water Buffalow with Peppers

Ingredients: 1 pound Buffalo stew meat
(Buffalo meat is very lean so cook in low flame) 1 tablespoon of chillie flakes
1 tablespoon of crushed Black Pepper
1 small chopped red Onion
1 spoon of thinly sliced Ginger
1 spoon of thinly sliced Garlic
1/2 pound of Shistos Green Pepper
1 Red Bell Pepper thinly sliced
1/2 pound of baby Egg Plant
1/2 spoon of Salt 1 spoon Oil

Bring the stove to a low flame
Place a skillet and add a spoon of oil
Once the oil is hot, add the sliced onion and cook it for 2 minutes
Now add the garlic slices and stir it
Add the buffalo meat and sautee it slightly turning the meat, cook it for 5 minutes
Now add the egg plant and cook it for another 3 minutes with a lid on
Now add the bell pepper and the shistos pepper and stir it well
Add the ginger slices and sprinkle the black pepper, dried chilly flakes and salt to taste, give a good stir and serve

Lamb Breast Roast

Ingredients:
Lamb Breast Meat (don't clean up the fat)
Whole spices ( Corriander seeds, Cumin seeds, Cinnamon sticks, Bay leaf, Black Cardamon) Coarsely grind all these
Freshly Crushed Garlic and Ginger
2 Tablespoon freshly ground Black Pepper Corns
1 spoon dried chilly flakes
2 medium size lemons

Take a bowl and squeeze the lemons, add the whole spices, chillie flakes, ginger garlic paste
Rub the above mix on to the meat on both sides,
Place it in a zip lock back and put in the fridge overnight
Bring the stove to a low flame, put a skillet after two minutes
Once the pan is hot enough put the meat in the pan, cook for 2 minutes each side
Drain the fat from the skillet
Now add the spice mix and the juice on to the pan
Place the meat in the skillet and cook it for 5 minutes in low flame with a lid on
Remove the lid and cook it for another 3 minutes in a medium flame
Remove the meat from the skillet and place in a tin foil for a 3 minutes
Slice it, sprinkle the pepper powder and serve it

Chicken Liver with Squash

Ingredients:

300 grams of Chicken liver
1 big red Onion, thinly sliced
1 spoon of freshly grated Ginger

2 spoon of Garam Masala not powdered, 3 cloves, 1 green Cordomon, 1 black Cordomon, 1 Bay leaf, 1 spoon Corriander seeds, 1 small Cinnamon stick, 1 spoon of Fennel and 1 spoon of Cummin seeds (powdered garam masala is over powering)
1 spoon of Turmeric powder 3 spoons of freshly ground black pepper
5 Serrano green Chillies
1 green and 1 yellow Squash
1 large Tomato, cut into small cubes


Add 2 spoons of oil into a pan, add the onions and the garam masala mix and stir well on a low flame
This whole garam masala will enhance the aroma as well as the taste
Add the liver and tomato and stir it well for 5 minutes, add the freshly made ginger and garlic, mix it well, add the tomato and turmeric powder mix it well, now put the lid on it and cook in a low flame for 10 minutes. At this point the liver will be well cooked and the tomato will be peeled of the skin and meshed well with the other ingredients. Add the yellow and green squash and stir it well. Raise the flame to medium heat, stir it well add the chillies and cook for another 2 minutes, now add the black pepper powder and salt and stir well and cook for another minute. If more heat is needed we can add a spoon of chillie powder. Serve it with rice or chappathi. Cheap but great tasting, the vegetables and chilly cooked right, delicious food.

Kovaikaai Poriyal - Ivy Gourd

Ingredients

500 gms of Ivy Gourd (cut into half)
3 petals of crushed Garlic
1 large Red Onion, thinly sliced
1 spoon of Coriander Seeds, give nice aroma and crispnesss
2 spoons of dried chillie flakes 1/2 a tablespoon of turmeric powder 1 spoon Oil

Add the oil to a pan, once is hot add the onions and coriander seeds
sautee it for a few minutes, then add the cut the Ivy Gourd, stir for 5 minutes, now add salt to taste, add the chillie flakes and garlic stir it well. Put a lid and cook for another 5 minutes, don't over cook it otherwise it will be mushy, excellent dish, great food for people with diabetes.

Steamed Thilapia (Thai Cusine)

Ingredients:

1 fresh Tilapia or Red Snapper Fish
Ginger, a few Garlic petals, 3 Green Chillies, 1 spoon dried Chillie flakes, 3 Green Limes, 7 spoons of light Soy sauce
Cut the ginger into small cubes
Slice the ginger into fine thin slices
Rinse the fish well and dry it up with a tissue paper
Place it in a plate, fill the cavity of the fish with the ginger cubes, quarterd lime, and few pieces of garlic
Thinly slice the lime ( half a lime should be enough)
Place the thinly sliced lime on the bottom and top of the fish
Take wide mouthed skillet and half a cup of water and place the plate which has the fish into the skillet
Bring the water to a boil, now put the lid on and cook the fish in medium flame for 15 minutes

Make the Sauce now
Take a bowl add 7 spoons of light soy sauce
Add 1 crushed garlic petal into it
Add 3 crushed green chillies
Add 1/2 spoon of dried chillie flakes
Add 2 freshly squeezed limes

Mix it well and taste it, you should have some saltiness, sweet and sour and the heat from the chillies, adjust the lemon juice according to the taste
Bring the plate with the fish out of the skillet and pour the sauce and serve it with sticky white rice

For more aroma, heat 3 spoons of Sesame oil, add thinly sliced green onion and leek, stir it well for 2 minutes and pour the hot oil over the fish

Stri fry Broccolli Rabe mixed with Boiled Lentil

Ingredients:

1 Broccoli Rabe bunch (cut into bite size pieces), 10 petals of chopped Garlic, 1 large red Onion, 50 Grams of Yellow Lentil (Soak the lentil in water for 30 minutes), 1 spoon cooking Oil, Salt to taste.
Heat up a skillet in medium flame, add 1 cup of water, when the water comes to boil, add the lentil, a pinch of turmeric powder and cook for10 minutes. Keep it aside

Add 1 spoon of oil in a pan, add the chopped onion and garlic, after the onions are softened add the broccoli rabe and cook it for 5 minutes. Once the leaves and buds are turned into bright green color add the cooked lentil, stir it well, salt to taste. Add some chopped onion, this will add a nice crunch, flavor and taste. Serve it with rice or roti.

Broccoli Rabe is leafier and tender than Broccoli so the lentil is cooked separately and mixed at the end so the dish won't be mushy.

Steamed Brocolli

Ingredients:

1 Broccoli bunch (cut into bite size pieces, peel of the broccoli stems), 10 petals of chopped Garlic, 50 Grams of Yellow Lentil (Soak the lentil in water for 30 minutes), Salt to taste, a pinch of Turmeric and Asofetida powder.

Heat up a skillet in medium flame, add 1 cup of water, when the water comes to boil, add the lentil and cook till it gets softened, it may take 10 minutes. Now add a pinch of turmeric powder, a pinch of Asofetida, salt to taste and stir it well. Now add the chopped broccoli, add the broccoli stems as well, it's very crunchy, add chopped garlic, put a lid and cook for 3 minutes, the color of the broccoli will turn to beautiful bright green, serve it steaming hot.

Kutathakaali Keerai Kootu - Black Shade Night

Ingredients:

500 grams of Kuttathakaali keerai (Black Night Shade), with its fruit, 100 grams of small onions, 2 Chillies, 3 crushed Garlic petals, 2 spoons of Sesame oil, 20 grams of grated Coconut

In a skillet add a few spoons of oil, add a thinly sliced onions and sautee it for a few minutes, add the crushed garlic and the chopped greens and cook it for 10 minutes on a low flame. Add the grated coconut and stir it and serve. Tastes delicious when served with white rice. The dish tastes a little bitter but a great food for people with stomach ailment. The leaves with its beautiful green, red and black fruit has a unique bitter and sweet taste.

Mithipavakai Poriyal - Marble Bitter Gourd

Ingredients: 500 gms of Pavakai (Marble Bitter Gourd) (small round ones, do not chop), 2 small country Tomoatoes, 1 spoon red Chillie powder, 1 spoon Turmeric powder, 3 spoons Sesame oil

Add oil to a pan, add half of the chopped onions, add three quarters of the bitter gourd, add the chillie and turmeric powder stir it well, add half a cup of water, cook for 10 minutes on a medium flame. Once the vegetable is softened add the chopped tomato and remaining bitter gourd and onions, cook for another five minutes, salt to taste. It's a very crunchy dish with lot of health benefits.