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.

Lemon Semiya

Ingredients:

Semiya : 1 1/2 Cup
lemon : 1 big
salt : 1 1/2 tsp
turmeric : 1/2 tsp
ground nuts- 2 tbsp
urad dal- 1tbsp
mustard seeds- 1/2 tsp
greenchillies- 4(cut it into small pieces)
curry leaves- 5 strings
Coriander leaves- few
asafoetida- a pinch
Onion- 1 chopped
oil :1tbsp

Method:1.Roast the semiya in microwave for 4-5 min.
2.Heat a kadhi and pour oil and add urad dal, groundnuts .After 1 min add mustard seeds,asafoetida, green chillies.
Dont fry dal too much before adding greenchillies since after adding greenchillies it takes 3 mins to get fully fried in
that time dal may get over roasted.
2.Then add chopped onion and curry leaves.After 5 min of fry add turmeric and fry a little.
3.Add warm water,salt and lemon juice.After a min add the roasted semiya and cover it.
4.When Semiya cooked then add chopped coriander leaves

Hilsa fish curry with mustard paste (illishi macha besara)

Ingredients:Hilsa fish- 3 piece
mustard oil
Onion- 1/2(chopped)
Tomatoes- 1small(chopped)
Green chilly- 2
Turmeric powder- 1tsp
Salt
kalonji(Black seeds)- 1/2tsp
Mustard paste- 2-3tablespoon
potato- 1

Method:1.Wash the fish properly. Add haldi and salt to it & keep aside for 10-15 min. for marination.
2.Wash potato and cut into thick long slices.
3.Heat Kadhai. Put oil and fry the fish. Keep the fried fishes aside.Then fry the potato to light brown and keep aside.

4.Add a 1-2 tsp oil in a kadai . Add kalonji seeds, then add the sliced onions.add turmeric powder, green chilly .
5.when Onion slighty brown then add tomato, mustard paste & salt. Stir for 2-3 min.
6.Add 1-2 1/2 cups of water and fried potato.
7.When potato cooked then add the fried fishes and boil it further for about 2-3 minutes.
8.Serve hot with rice.

How to make Mustard paste( for besara)

Ingredients:

 Mustard seed- 3tablespoon

Green chilly-2

Garlic-5 cloves

Method:

1.Soak mustard seeds in water for 1-2hrs

2.Mix all the ingredients with little water in grinder and grind it to fine paste.

3.Ready to use for any besara.

4.If you want you can make in little large quantity and put it in fridge in airtight container.