Ingredients

 chickpea flour – 1/2 cup

 turmeric powder – 1/4 tsp 

 Eastern Chilli Powder– for taste

 salt for taste

 water – 1/4 cup

 baking soda – 1/4 tsp 

 potato – 1 medium

diced Onion – 1/2 medium

diced cilantro – few sprigs

chopped oil – for deep frying

 How To Prepare ?

1. In a bowl you can mix Chickpea Flour, Turmeric Powder, Red Chili Powder, Salt, Baking Soda and Water.

 2. Mix it well in order to form a thick batter. 

3. Add Potatoes, Onions and Cilantro. Mix to coat evenly. 

4. With your hand or a spoon, drop a small ball of the mixture into hot oil and deep fry it till it turns golden brown. 

5. Remove Pakodas onto a plate lined with paper towels. Keep it aside.

Ingredients

1 Cup Wheat flour
3/4 Cup Eastern Jaggery
1/2 Teaspoon Cardamom Powder
4 - 5 Table spoons Coconut
2 - 3 Teaspoon Ghee

How To Prepare?

1. First dry fry the flour. Add ghee to the flour and fry again.
2. Fry it till you feel a good smell. Keep aside.
3. Pour 1 1/2 cups of water in the pan and pour some Jaggery to it and mix well.
4. Allow the Jaggery water to boil for sometime. Add cardamom powder and mix well afterwards.
5. Simmer the fire and add the fried flour in it and mix well. Add coconut to it
6. When the mixture is well cooked, you can take it off from the flame.
7. Make small balls out of the mixture and serve hot.
8. You can garnish it will pieces of cashew nuts or almond.

Ingredients

1/2 cup rice flour 

1 cup whole wheat flour

1/2 cup Eastern jaggery 

1/2 tsp cardamom powder 

2 tbsp grated coconut

ghee for cooking

 Preparation 

Mix all the ingredients in a bowl and add warm water to make a batter of dropping consistency. Keep this  aside for 10 minutes and mix it well. Heat a non-stick tava and grease it lightly with ghee. Pour one ladle full of the batter and spread it to make a circle of 2 mm. thickness. Smear a little ghee on the top and turn over. Cook till both sides turn golden brown. Make dosas with the remaining batter and serve hot.

Ingredients

• 2 tbsps butter
• 2 tbsps vegetable oil
• 4 boneless chicken thighs  cut into pieces)
• 1 diced onion
• 3 cloves minced garlic
• 2 tsps curry powder
• 1 tbsp curry paste
• 2 tsps tandoori masala 
• 1 tsp Eastern Garam Masala Powder
• 6 ozs tomato paste
• 15 green cardamom pods
• 14 ozs coconut milk
• 1 cup plain yogurt
• salt for taste

Preparation

1. Melt the butter and vegetable oil in a large skillet over medium heat. Stir in the chicken, onion, and garlic. Cook and stir until the onion becomes soft for about 10 minutes. Stir in the curry powder, curry paste, tandoori masala, garam masala, and tomato paste until no lumps of tomato paste remain. Pour into a slow cooker, and stir in the cardamom pods, coconut milk, and yogurt. You can add some salt to it for taste.
2. Cook on High 4 to 6 hours, or on Low 6 to 8 hours till the chicken becomes tender and the sauce has reached to the desired consistency. Remove and discard the cardamom pods before serving.

A dal curry recipe which is the main part of main course

Ingredients :

1 cup Lentils (green gram dal)
3 cups Water
1/2 tsp Eastern Turmeric Powder 
2 tsp Ghee
Salt to taste

Method of Preparation

• Saute the lentils in a pan.
• Wash the lentils in plain water.
• Boil the water and add the washed lentils and turmeric powder.
• Reduce the flame and when the lentil is cooked well, add salt to taste and ghee
• Stir well and remove from fire

INGREDIENTS

1/4 cup all-purpose flour
1 1/4 teaspoons kosher salt
3/4 teaspoon eastern blackpepper powder
1 3 1/2- to 4-pound chicken, cut into pieces
1/4 cup olive oil

1 medium yellow onion, roughly chopped
1 carrot, diced
1 celery stalk, diced
4 cloves garlic, finely chopped
3 sprigs fresh thyme
1 bay leaf
1 28-ounce can plum tomatoes
1/3 cup dry red wine
1/4 cup fresh flat-leaf parsley, roughly chopped


PREPARATION

In a shallow bowl, combine the flour, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Rinse the chicken and pat it dry with paper towels. Working in batches, lightly coat the chicken with the flour mixture, shaking off any excess.
Heat the oil in a Dutch oven or large saucepan over medium heat. Add some of the chicken to the pan and cook until browned, 4 to 5 minutes per side. Transfer to a plate; set aside. Repeat with the remaining chicken.
Add the onion to the pan and cook for 2 minutes. Add the carrot, celery, garlic, thyme, and bay leaf. Cook, stirring occasionally, for 10 minutes.
Crush the tomatoes in the can with a large spoon and stir them into the vegetables along with the wine and the remaining salt and pepper. Bring to a simmer. Add the chicken, reduce heat, and cover. Simmer for 45 minutes, turning the pieces occasionally. Remove and discard the bay leaf. Stir in the parsley.

Use eastern curry powders and condiments for better taste.

Ingredients

150 g chicken cut in to pieces
250 g cashewnuts

250 g onions finely chopped  
200 g tomatoes finely chopped
150 g poppy seeds
20 g ginger-garlic paste, 20 g red chilly paste
few chopped coriander leaves
100 ml milk
2 tsp Eastern Garammasala Powder
150 ml oil
salt to taste

Method

Grind Cashewnuts & poppy seeds to a fine paste with milk.
Heat oil in a pan and fry the onions till golden brown.
Add ginger-garlic paste.
Add tomatoes & red chilly paste & cook.
Add the cashewnuts & poppy seeds paste & cook till the greavy leaves the oil.
Add the salt. Add the chicken to the greavy & cook till done.
Add garam masala & coriander leaves before serving

Eastern Black Pepper Powder

Cardamom - Eastern Condiments

Chatpat Masla - Eastern Curry Powder

Coriander Powder

Ginger Powder - Eastern

Fish Masala - Eastern Curry Powder

Garam Masala

Lemon Pickle

Eastern Mango Ginger Pickle

Pine Apple Pickle

Rasam Powder- Eastern

Eastern White Pepper Powder

Kashmiri Chilly Powder

Eastern Madras Sambar Powder

Meat Masala

Meen Mulaku Masala

Mutton Masala

Chemmeen Pickle

Super Garam Masala

Tandoori Masala

Turmeric Powder

Vegetable Masala

Delicious chicken razila using eastern curry powder recipes.

Ingredients
1.200 grm. chicken(breast and leg pieces or boneless )
1/2 kg onion(cut into thin long slices)
One big bunch of dhaniya

7 green chillies ( cut into small pieces)
6 elachi
10 kismis
5 teaspoons ginger garlic paste
1tsp dhania powder
Black Pepper Powder to Taste
1/2 tsps haldi, salt to taste
2 tsps dahi

Method
Apply salt to the onions and keep aside for 5 minutes.
Then squeeze out all the water from the onions and deep fry till golden brown.
Grind fried onion dahi elachi and kismis into fine paste. In a pan takeheat oil add ginger garlicpaste,dhaniya powder,chillies, haldi and salt fry for some time
Add chicken and fry for some time till it become little brown then add the onion paste and cook till it leavesoil then put hara dhaniya put little water and cook till done.
Gravy should be thick. Lastlyadd lime juice and serve

Ingredients

3/4 cup boiled chicken pieces
1 onion chopped finely
1/2 cup raw rice

1/4 cup chopped celery    
2 tbsp butter
2 tbsp maida
1-1/2 cup water
1-1/2 cups milk
Eastern Black Pepper powder as per taste
Salt as per taste.

Method

• Mix celery, chopped onion, rice and water.
• Cook till rice is done and most till water evaporates.
• Remove from fire.
• Mix properly butter and maida in a separate vessel and then add 1 cup milk to make
• a smooth paste.
• Add the paste to the rice mixture.
• Put to boil and stir continuously so that no lumps are formed.
• Add chicken pieces and 1/2 cup milk and stir continuously.
• Add pepper powder and salt.
• Put on fire for 5 minutes.
• Serve hot.

2  big carrot(s) chopped
2  medium potato(es) chopped
1  big onion(s) chopped
2  tablespoon(s) butter
1  teacup(s) milk
salt, Eastern black pepper and oregano to season. 

1. Boil the chopped carrot(s) and potato(es) in a vessel for about 7  minutes or till tender and cooked. Cool. Add some water and blend in a liquidizer. Strain and keep aside the puree.
2. Heat butter on medium level in a pan for a few seconds. Add the chopped onions. Fry on medium heat for about 4  minutes or till onions are transparent.
3. Now add the strained puree, milk, salt and pepper. Stir well. Bring to boil and then keep on low heat for about 3  minute(s). Sprinkle oregano.

Serve hot with: bread sticks.

Recipe Ingredients

Chicken Leg Piece (boneless) - 500g
Cooking Oil - 4 to 5 tbsp
Onions (sliced) - 1 cup
Ginger Garlic Paste - 2 tbsp
Red Chilli Powder - 1 tsp
Turmeric Powder - 1 tsp
Eastern Coriander Powder - 1 tsp
Green Cardamom - 3
Cloves - 5
Cashew Nut Paste - 100g
Cinnamon - 1" stick
Salt to taste

Preparation

Take a saucepan and heat oil in it. Once it is hot sauté onions till little brown. Add cinnamon, cloves, cardamoms and sauté till onions turn golden brown.

Add chicken pieces and stir fry for few minutes. Then add ginger garlic paste, tomato, salt, cashew nut paste and fry for 2 to 3 minutes. Finally add turmeric powder, red chilli powder, coriander powder and add water and cook on medium heat till chicken pieces are fully done. For better and faster cooking cover the saucepan with a lid.

Serve hot and enjoy with Tandoori Rotis.

Ingredients

 Eggs -2 [boil in water and remove the outer cover]
 Onions -2 tsp

 Tomato -2 tsp
 Pepper -1/2 tsp
 Cumin seeds [Jeera] -1/2 tsp
 Curry Leaves 2 stem
 Eastern  Chilli Powder -1 tsp
 Salt as required.

Directions

1.     First cut boiled eggs into 2 halves.

2.     Then grind the above ingredients from 2 to 8 in a blender without adding water because tomato's juice is enough for grinding into a smooth paste.

3.     After grinding apply the paste to the eggs and fry it in a fry pan with 2 tbsp of oil. Once egg becomes brown colour and the masala smell has gone remove it from the flame.

4.     Serve hot with Rice.

Eastern Jaggery, mashed - 1 cup 
Fresh grated, coconut - 1 cup 
Milk - 1/4 cup 
Ghee - 1/4 cup 
Cardamom powder - 1/2 tsp. 
Cashew nuts, chopped - 1/2 tbsp. 
Almonds, chopped - 1/2 tbsp. 


Method

1.Melt a  little ghee, fry the cashews and almonds till golden color and keep aside.

2.Mix together the  jaggery and  coconut and cook them on a medium heat

3.Add milk and continue to cook, stirring continuously

4.Add cardamom powder and ghee to it and cook till the mixture is  quiet thick.

5. Add nuts and stir till the mixture starts to seperate from the pam

6.Spread into a greased tray and allow it to cool completely before cutting into squares 

Ingredients  

2 tbsp sesame seeds (til)
2 tsp ghee
3 tbsp broken cashewnuts (kaju)
1/2 cup freshly grated coconut
2 tsp Eastern coconut oil 
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
1 tsp urad dal (split black lentils)
1 tsp chana dal (split Bengal gram)
1 whole dry kashmiri red chilli, broken into pieces
7 to 8 curry leaves (kadi patta)
1/2 tsp asafoetida (hing)
2 tsp finely chopped green chillies
2 1/2 cups cooked rice (chawal)
Salt to taste

Method

1.       Heat a small pan, add the sesame seeds and dry roast on a slow flame for 3 to 4 minutes, while stirring continuously.

2.       When cool, blend in a mixer to a coarse powder and keep aside.

3.       Heat the ghee in the kadhai, add the cashewnuts and sauté on a medium flame till they turn golden brown in colour, while stirring continuously. Remove and keep aside.

4.       Heat the ghee in the kadhai, add the cashewnuts and saute on a medium flame till they turn golden brown in colour,while stirirng continously. Remove and keep aside.

5.       Heat the oil to the same kadhai and add the mustard seeds.

6.       When the mustard seeds crackle, add the cumin seeds ,urad dal, chana dal, red chillies,curry leaves and asafoetida and saute on a medium flame for 2 to 3 minutes,while stirring continously.

7.       Add the sesame seeds powder, green chillies, rice, sautéed coconut and salt and mix well. Serve hot garnished with the cashewnuts.

 Marinated beef pieces fried to give a delicious flavour.

INGREDIENTS 

Beef (undercut) 1 kg.
Peppercorns 10 nos.
Pepper powder ¼ tsp.
Worcetershire sauce 2 tsps.
Bay leaves As required
Ghee 4 tsps.
Salt To Taste

METHOD

1. Wash the meat, cut into medium size pieces and then flatten each meat piece.
2. Then marinate the meat with the sauce, pepper powder and salt.
3. Next add the peppercorns, bay leaves and oil and keep overnight.
4. Heat oil in a frying pan and fry the meat pieces on both sides.
5. Cook on a low flame till the meat is tender and cooked.
6. Serve hot.

Use Eastern Black Pepper Powder to add extra taste for your recipe.

An exotic dish made with mutton, wheat, mixture of three dals and eastern spice powders.

INGREDIENTS 
Mutton 250 gms.
Wheat, soaked overnight, drained, pounded & husked 1 cup
Channa dal soaked for 1/2 hour
A handful Moong dal soaked for 1/2 hour
A handful Masoor dal soaked for 1/2 hour
A handful Eastern Chili powder 1 tsp
Haldi 1/2 tsp.
Onions, sliced and fried crisp 2 nos.
Dhania powder 1 tsp.
Ginger-garlic paste 2 tsp. Ghee 4 tbsp.
Salt To taste

 METHOD
1. Heat 6-8 cups of water in a heavy bottomed dekchi.
2.Allow the water to boil, then add the drained dal, wheat and mutton along with the ginger-garlic paste, haldi, chili powder, dhania powder and salt to taste.
3.Cook over low heat till mutton is tender, stir and mash well.
4.Add the crushed fried onion, heat the ghee and pour it over the Haleem.
5.Sprinkle lemon juice and serve hot.

Delicious grilled fish marinated in Yogurt and spices.

INGREDIENTS 

Fish 800 gms.
Ginger 1 cm. piece
Cumin seeds 1 tsp.
Eastern Fish Masala Powder 2 Teaspoon
Ghee 1 tbsp.
Garlic 1 tbsp.
Salt to taste
Dry mint leaves 1 tsp.
Lime juice 1 tsp.
A little curd

METHOD

1. Grind together garlic, ginger, cumin seeds to a smooth paste. Add amchoor, chili powder, salt and Curd/Yogurt.
2. Clean and remove the skin of the fish and cut the fish crosswise into desired size pieces. Sprinkle with lime juice and set aside for 10 minutes.
3. Marinate the fish with the ground paste for 3 hours.
4. Remove the excess marinade, brush the wire mesh with oil and place the fish on it in the preheated tandoor/grill.Cook for 3 to 4 minutes.
5. Turn the fish over and smear with Ghee. Continue cooking for another 3 to 4 minutes until done. Brush the ungreased.side with ghee and return to tandoor /grill for another minute.

 Boneless fish fillets coated with a blend of Indian spices and then deep fried to perfection.


Ingredients

Boneless fish fillets 500 gms.
Eastern Fish Masala Powder ½ tsp.
Ground cumin 1 tsp.
Ground coriander ½ tsp.
Garlic, crushed 3 nos.
Ground anise seeds (fennel) 1 tsp.
Lemon juice 1 tbsp.
Oil For deep-frying
Salt To taste

Method :

1. Remove skin from fish, rinse and pat dry with paper towels. Cut into large chunks.
2. Mix together cumin, coriander, ground anise, chili powder, garlic, lemon juice and salt, blending to a smooth paste.
3. Spread over fish, cover and refrigerate for an hour.
4. Half fill a deep pan or Kadhai with oil and heat. Fry the fish, until golden brown.
5. Drain on paper towels. Serve hot.