Mirchi Bhajiya Ke Pakore

Ingredients:

Big green chilles- 1
Boiled Potatoe- 1 Big
Turmeric- 1/2tsp
Red chilli powder- 1/4tsp
Salt- 1tsp
Cumin seeds- 1tsp
Coriander Seeds- 1tsp(crushed)
Onion- 1small(chopped)
Ginger-1tsp(grated)
Chat Masala- 1tsp
Coriander leaves- Small bunch
For Batter:
Besan- 1cup
chilli powder- 1tsp
turmeric- 1tsp
Soda water- 1/2cup
oil- for fry
salt as per salt

Method:

1. Deseed the chillies by making slit and scraping out the seeds.

2. For Filling: Grate the potato then add turmeric,red chilli powder,salt,cumin seeds, crushed coriander seeds,chopped onion,grated ginger and chat masala.
3. Mix all these ingredients and coriander leaves together to make the filling.

4. For Batter: Put Besan,turmeric,red chiili powder,salt and soda water in a bowl and mix well.

5. Rest the batter for 30 min.
6. Stuff the chillies: fill the slit and deseeded chilli with potato mixture.

7. Coat the stuffed chilli with batter mix.
8. Heat oil in a wok and deep fry the chillies till nice and golden brown.
9. Serve hot with sauce.

Chicken Manchurian

Ingredients:
Chicken boneless- 1/2kg
Soy Sauce - 1tbsp
Chilly Sauce- 1tbsp
Ginger -1inch chopped
Garlic cloves- 3-4chopped
Ginger garlic paste- 1tsp
Onion- 1 chopped into small pieces
Cornflour- 2 tbsp
Green chilly- 3 Slits
Egg - 1
Bell pepper - 1 cut into long pieces
Black pepper powder- 1/2-1tsp
Spring Onion- Few chopped
Salt as per taste

Method:

1.Marinate chicken in cornflour,egg,ginger garlic paste and salt.Now deep fry them till they get little brown.
2.Take oil in a wok and put onion,bell pepper,ginger, garlic and slit green chillies.
3.Now add pepper powder,salt,soyo sauce,chilly sauce and mix well.
4.Now add little cornflour and water mixture and fried chicken in it. Lastly add chopped spring Onion.
5.Let it completely dry then serve hot.

Rasam

Ingredients:

Toor dal water- 2cups
tamrind- small lime size
tomatoes- 1 big chopped
onion chopped- 1 medium chopped
greenchillies- 2-3 chopped
coriander powder- 1 1/2tsp
chilly powder- 1 tsp
salt- as per taste
coriander leaves- 1 thsp chopped
cumin powder- 1 tsp
tempering-garlic- 3-4 cloves
black pepper- 1 tsp
cumin seeds- 1 tsp
mustard seeds- 1tsp
fenugreek seeds- 1/2 tsp
turmeric powder- 1/4 tsp
hing- 1/4 tsp
ghee- 1 tsp
curry leaves- a spring
whole red chilly- 2

Method:

1. In deep pan add 2 cups of water.Add choped tomatoes,onion, green chillies,sliced garlic,chilly powder,coranider powder, cumin powder,salt.toor dal water, chopped coranider leaves with stem and tamrind juice.(Soak tamarind in 1 cup of warm water and extract the juice.)
2.bring it to boil.Now covered the pan and boil it on low flame for 10 min.
3.for tempering- Crush black pepper,cumin seeds and garlic.
4.In a pan heat ghee. Add whole red chilly then add mustard seeds when it stop crackling then add fenugreek seeds,urad dal,hing, curry leaves and lastly add crushed  (pepper cumin n garlic),and turmeric powder. mix it well.
5..add this tempering to ready rasam and  cover the lid.Simmer it for another 10 min.
6. Hot Rasam is ready with plain steamed rice or as a soup

Chicken 65

Ingredients:

•Boneless chicken -1/2kg(cut into bite size pieces)
•Aji no moto - 1/2 tsp
•Cornflour - 2 tsp
•Pepper powder - 1/2 tsp
•Egg - 1 
•Chilli powder - 1/2 tsp
•Salt as per taste
•Curry Leaves - a few
•Garlic - 1 tsp chopped
•Ginger garlic paste  - 2 tsp
•Green Chillies - 6 or 7 slit
•Coriander powder - 1/2 tsp
•Chilli garlic paste - 2 tsp
•Oil - to deep fry 
•lemon juice- 4 tsp
•Red color - 2 to 3 drops

Method:

1. Take chicken pieces in a bowl, add salt, aji-no-moto,1 tsp ginger/garlic paste, pepper powder-pinch, cornflour, lemon  juice and mix.
2. Then add 1 egg and mix in completely. keep aside for 15min.
3. Heat oil in a frying kadhai. Add chicken pieces few at a time and fry until lightly golden brown.
4. Move the fried pieces on to a paper towel.
5. Heat 2-3 tsp oil in a pan, add the chopped garlic and saute until rawness gone.
6. Add slit chillies, curry leaves,1 tsp ginger garlic paste, remaining pepper powder, chilli powder, salt, coriander  powder, chilli/garlic paste, aji-no-moto, red color and stir.
7. Cook for a few minutes.
8. Add few drops of water, then add chicken to this paste and toss lightly.
9. Serve hot with fried onion

Spongy Idly

Idly:

Idly Batter
Ingredients:
Idly Rice/Par Boiled rice- 4 cups
Urad Dal- 2 cups

Fenugreek Seeds - 1 tsp

Salt

 

Method:

1. Soak Rice+Fenugreek seeds and Urad dal separately for at least 8hrs or overnight.

2. In the grinder, grind dal first then rice with little water. The more you grind the better result you will get.

3. Once you grind both mix them together well along with salt. The batter should not be too thick or too watery

4. Keep it aside by sprinkling some water over the top of the batter. Close it with a lid, don't close it tightly.
5. Allow it to ferment for 8 hrs. 

6. If its winter then keep the batter in microwave for 8hrs. Remember before keeping batter microwave should be preheat.

7. After fermentation when you open it the batter will raised.

8. Mix it slightly with a spoon.

9. Take a scoop of it and put it in the idly maker. Spongy idlys are ready to serve with chutney/sambar.

10. If want you can mix grated carrot and chopped coriander leaves with batter.

Chilly Chicken(Nandini,Bangalore)

Ingredients:
To marinate:
Chicken – ½ lb
Yogurt – 2 tsp
Ginger Garlic paste – ½ tsp
Chili powder – ½ tsp
Turmeric Powder – ½ tsp
Salt – little

Other Ingredients:
Green Chilies slit – 10 to 13 (depending on your need)
Onion – ½ of 1 Chopped very finely
Tomato – 1 finely chopped
Coriander Powder – 1 and ½ tsp
curry leaves- 4 strings
Oil – 3 tsp
Salt to taste

To Grind:
Garlic – 6 Cloves
Ginger – ¾ inch
Coriander leaves – ½ Cup

Method:
1.Marinate the chicken with above ingredients and refrigerate for 2 hr.
2.Heat oil in a kadai and add the onion and sauté for 5 mins or until its tender.
3.Add the tomato and fry for few mins and add the grinded paste and mix. Add the coriander powder and mix.
4.Add the green chilies,curry leaves and mix. Now add the chicken and sprinkle little water and close and cook for 5 mins, checking in  between to avoid burning.
5.Now open and reduced the flame and cook by mixing occasionally until the chicken is fully cooked and the dish is dry or semi dry.
6.Serve hot with rice or roti

Gobi Alu Curry

Ingredients: Cauliflower florets- 1cup
Potato-1 cut in big pieces
Bay leave- 1
Onion- 1 1/2 finely chopped
Tomato- 1 1/2 finely chopped
Coriander  leaves- few chopped
Red Chilly powder- 1tsp
coriander powder- 1tsp
Turmeric- 1/2tsp
cumin powder- 1/2tsp
Sambar powder- 1/2tsp
Garlic- 3pods
Red chilly- 2
Ginger- small piece

Oil- 2-3tablespoon
Salt

Method:1.Grind the garlic, Red chilly,Ginger and tomato to fine paste.
2.Heat oil in a pan and fry gobi to light brown and keep aside then fry potato to light brown and keep aside.

3.In the same oil add bay leave, chopped onions and sauté till golden brown.
4.Then add ginger, garlic, tomato,red chili paste and sauté them.  Add  red chili powders, coriander   powder,  turmeric, cumin powder,sambar powder, salt and cook till the paste absorbs the flavor and raw smell evaporate.
5.Now add the fried cauliflower florets and  potato pieces and sauté them well turning all sides to coat the masala and cook them covered for 2 minutes.
6.Finally add 1/2 cup of water. Cook them covered till properly cooked.
7.Garnish with coriander leaves and serve hot.