This is the first time I'm working with frozen puff pastry. The pack I bought did not have any instruction as to how to use the pastry. And my puff did not rise. After searching the internet I realized where I went wrong and prepared the puffs again and this time it did rise. People who have never worked with puff pastry please do refer the notes below for further info. 

Ingredients:
gives 12 No's puffs

1 packet          -    Puff pastry sheets
White of 1 egg

For Filling:

2 No.             -    Chicken breast fillets  
1/2 tsp.           -     Turmeric powder 
1 tsp.              -     Pepper powder 
Salt to taste
2 medium         -    Onion finely chopped
1 1/2 tbsp.         -  Ginger-garlic paste
1 medium           -  Tomato chopped
1/4 tsp.              -   Turmeric powder 
1 tsp.                -     Chilly powder 
2 tsp.                -      Coriander powder 
1/2 tsp.               -     Garam masala
1/2 tsp.              -   Pepper powder 
2 tbsp.                 -  Coriander leaves, chopped
1 tbsp.               - Oil 
 Salt to taste

Method:

1. Cut the chicken breast into small pieces. Cook the chicken pieces with  1/2 tsp. turmeric powder, 1tsp. pepper powder, water and salt. Allow it to cool.
2. Mince the chicken in a mixer(just a pulse will do)
3. Heat oil in a pan, saute chopped onion till brown and add ginger-garlic paste . Lower the heat and add the spice powders.
4.  Saute for a minute or two and add the chopped tomato. Cook for few minutes and add the minced chicken and chopped coriander leaves. Combine well.Switch off flame and set aside. 
5. Thaw the puff pastry sheets as instructed in the package.(refer notes)
6.  Cut the puff pastry sheet into desired shape. Place 1 tbsp. of the prepared chicken filling onto the sheet.
7. Apply little water along the edges and seal the puffs using a fork. 
8. Arrange the prepared puffs on a greased baking sheet lined or line it with aluminium foil. Lightly beat the egg white and brush on top of the filled puff pastries.(Refer notes)
9.  Preheat the oven to 221 C and bake for 15 – 20 minutes or until the puffs turns golden brown on top.

Ingredients:

For Mariantion:

1/2 kg.             -      Beef  cubed and washed well
2tsp.                -      Ginger Garlic paste
2 tsp.               -       Chilly powder
1 1/2 tsp.         -        Coriander powder
1/4 tsp.             -      Turmeric powder
1/2 tsp.            -        Garam masala
1 tsp.               -        Lemon juice
1 tbsp.               -       Vinegar
1 sprig             -           Curry leaves
Salt to taste

For Caramelization:

2 No.             -     Onions finely sliced
3 tbsp.            -    Oil (coconut oil preferably
1/2tsp.            -     Pepper powder

For seasoning:

1 tbsp.              -    Coconut oil
1tsp.                 -    Mustard seeds
3 No.                -    Whole red chilly
5 No.                 -    Shallots finely sliced
1 sprig                 -    Curry leaves
2 tbsp.                -     Coconut thinly sliced
Method:

1. Marinate the beef with the above mentioned  marination ingredients  and keep aside for 20 minutes.
2.  Pressure cook the marinated beef along with water(nearly the same level as the beef) and cook for  3 whistles.
3. After the pressure subsides, cook the beef uncovered over medium heat until the beef is cooked . (Make sure that there is some water left about 1/4 to 1/2 cup. You will require this water for  Caramelization)
4. Keep aside the cooked beef along with the water.
5. Heat a large pan and add 1 tbsp. of  oil, saute the onions till tender.
6. Pour the water from the cooked beef and let the onion cook well.Stir fry till the onions starts browning and until not water is left.
7. Add the cooked beef to the onions and stir fry for some more time and add pepper and 2 tbsp. oil to the beef and combine well.
8. Remove from the heat and keep aside covered.
9. For the seasoning, heat a small pan and add coconut oil, splutter mustard seeds when hot.
10. Add whole red chilly, curry leaves,coconut slices, saute and add small onions.Stir fry till the onions and the coconut slices turns brown in color. Remove from heat and add this to the roasted beef, keep covered for a few minutes and serve.

    I got this recipe from my sister(in-law). There isn't any quantity mentioned because I made this by tasting it at every stages. This is a very simple dessert which requires zero cooking and can be made in a jiffy {if you have already cut your fruits ;)}.

Ingredients:

Fruits of your choice - I used mangoes, oranges, grapes, apples
Fruit salad Ice cream - I used Kwality ice cream
Condensed milk        - according to the sweetness you require (add little at a time)
Chocolate shavings and nuts for decorating

Method:

  There's actually nothing much to do. 

1. Peel and cut you fruits in small cubes. 
2. Beat the ice cream using a beater until its creamy and a bit loose.
3. That's it all you have to do now is to combine the fruits and condensed milk to the beaten ice cream, decorate and serve.

  

Ingredients:
Chicken Masala(Filling)
900 gm        -   Minced chicken
3                 -   Onion chopped
2 inch          -   Ginger finely chopped
10 -12          -  Cloves of garlic, grated
8                 -   Crushed Green chilli(adjust)
½ tsp.          -  Turmeric powder
1 1/2 tsp.     -  Pepper powder
1/2 tsp.        -  Garam masala
1/2 cup        -  chopped coriander leaves
3tbsp.          - Oil
Salt according to taste


For Batter

1 cup    -    Plain Flour 
1 1/2     -    cup water
1           -   egg
Salt to taste


For coating:
1-2                -   Eggwhites
1/2 to 3/4 cup -  Breadcrumbs or as required
oil                  - to deep fry

Method:
Pancake preparation:

1. Combine all the ingredients well in a large bowl until everything is blended without lumps.
2.  Heat a pan on medium heat and make thin dosas of about 5inch diameter. (Do not over cook)
3.  Place a 1 tbsp. or less amount of the masala on the prepared pancake at the top leaving little space from the top and the sides.
4. Fold the left and right sides to the centre and make a tight roll to seal the filling in.
5. Seal the roll firmly using the batter.
6. Dip the roll in lightly beaten egg whites and then roll it in breadcrumbs until fully coated and deep fry until golden brown.
7. Serve warm with ketchup.

Ingredients: (Makes 1 loaf)

Method:

1. Preheat the oven to 175°C. 
2. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. 
3. Mix in the sugar, egg, and vanilla. 
4. Add  baking soda and salt over the mixture and mix in. 
5. Add the flour and mix. Pour mixture into a greased 4x8 inch loaf pan.
6.  Bake for 1 hour or until a tooth pick comes out clean or almost clean. Cool on a rack and serve.

Ingredients:
4 Cups    -   Mixed Vegetables of your choice

For the gravy:

1              -    Onion
1 tsp.        -    Ginger garlic paste
5              -   Green Chilly 
1/3 tsp.     -   Turmeric powder
1 1/2 tsp.  -   Coriander powder
1/2 tsp.     -   Garam masala
1/3 tsp.     -   Pepper powder
1              -   Cardamom
 2             -  Clove
1 stick       -  Cinnamon
 1              -  star anise
1/2 Cup     -  Thick coconut milk
coriander leaves for garnishing
Salt to taste

To grind:

1/2 tsp.      -Fennel seeds
1/2 cup      -   Coconut grated
14 to 15     -   Cashew nuts


Method:

1. Cut the vegetables into small cubes.
2. Soak cashew nuts and fennel seeds in 1/2 cup of warm water for half an hour and grind this along with coconut into a fine paste and keep aside.
3. Heat oil in a pan and add whole spices and roast till there is a nice aroma. 
4. Add onion,green chilly,salt and saute till it changes color. Add ginger garlic paste and turmeric and saute for a minute. Add coriander powder, and pepper powder,vegetables, coconut milk and one cup of warm water. 
5. Cover and cook till the vegetables are tender. Remove lid and add the coconut cashew paste and simmer in low flames for a minute or 2. Finally add garam masala and garnish with coriander leaves. Serve hot.

Ingredients:

1 Cup  -  Basmati Rice
1 Cup  -  Cabbage finely sliced strips
1 No.   -   Carrot 
1 No.   -   Capsicum 
7 Sprigs -  Spring Onion
1/2 tsp.   -  Pepper powder(Adjust the amount)
1 tsp.    -  Soy Sauce
3 to 4 Tbsp.  - Olive Oil
Salt to taste

Method:

1. Cook and cool the basmati rice.
2. Cut the vegetables in thin strips and chop the spring onion.
3. Heat oil in a broad pan on high flame and saute the cut vegies one by one each for a minute.(Do not overcook the vegetables)
4. Add the pepper powder and soy sauce and saute well.
5. Transfer this along with the required amount of salt onto the cooled rice and mix well and Serve hot.

Ingredients :(Serves 4)


1/2 Kg  -     Chicken (Cut into small pieces)    
1/4 Cup -   Grated Coconut                         
2 Tbsp.  -    Coconut Oil
1 Tbsp.  -   Ginger Chopped
1 Tbsp.  -   Garlic Chopped 
2 Tbsp.  -   Sliced Coconut pieces
1 Cup     -   Onion thinly sliced
2 No.     -    Green Chilly Sliced
1 tsp.     -    Chilly Powder
1/2 tsp.  -     Coriander Powder
1/4 tsp.  -     Turmeric Powder
1/2tsp.   -      Pepper powder
3/4 tsp.  -     Garam Masala Powder
1 Cup    -      Thin Coconut milk
1 Cup    -     Thick Coconut milk
2 Sprigs   -    Curry Leaves
Salt as needed


For Tempering                                   
1 Tbsp.  -   Coconut Oil
1/2 tsp.  -    Mustard Seeds
3           -     Dry Red Chilly
2           -    Shallots Sliced
1 Sprig  -    Curry Leaves
1/4 tsp.  -    Red Chilly powder


Method:
To make the Curry

1. Dry roast  Grated Coconut in a pan on medium heat until brown,cooland grind it into a smooth paste. Keep it aside.
2. Heat 2 tbsp. of Coconut Oil in a pan on medium  heat and saute the Coconut pieces, chopped Ginger and Garlic for few seconds.(slightly brown).
3. Add Onion and Green Chilly and fry till the Onion becomes golden brown.
4. Lower the heat and add Chilly Powder, Coriander Powder, Turmeric Powder, Pepper Powder and Garam Masala Powder and saute till its raw smell is gone for about 3 minutes.
5. Add the Chicken and fry on high heat for a minute; add the Salt, Curry Leaves, ground roasted Coconut paste and thin Coconut Milk; cook covered till the Chicken is done.
6. Once the Chicken is cooked well, add the thick Coconut Milk and heat till it starts to boil . Switch off the heat and keep it covered for 5 minutes.