BabyCorn 65

Ingredients:

Baby corn (Cut length wise ) - 8-10 no
Coriander leaves -1 bunch
Curry leaves - 8 no
Green chilli - 2
Garlic - 2 cloves
Ginger - 1 inch piece
Salt - to taste
Garam Masala - 1 tsp
Chilli powder - 1 tbsp
Rice flour - 1/2 tbsp
Maida -  1 tbsp
Corn flour - 1 tbsp
Lemon - 1 tsp
Curd  - 1 tbsp

Method:

1. In a blender, blend few coriander leaves, curry leaves, green chilli, garlic, ginger to a slightly coarse paste.
2. Remove it in a bowl and add salt, garam masala, chilli powder, rice flour, maida, corn flour, lemon and curd and mix lall the ingredients to a smooth paste.
3. Gently add the baby corn pieces into the masala mixture and mix well so that all the pieces are well coated with the masala.
4. Heat the oil in the pan/kadai and once the oil is heated add the baby corn pieces in batches and deep fry them till they become crisp and golden color.
5. Serve the baby corn with sauce or by itself as snack

Betroot Pulao

Ingredients:

Basmati rice 1 cup heaped 
Beetroot, chopped 1 cup 
Green peas 1/2 cup 
Onion 1 
Ginger garlic paste 1 tsp 
Red chilli powder 1 tsp 
Coriander seeds powder 1 tsp 
Turmeric 1/8 tsp 
Coconut milk, thin 1 cup 
Coriander leaves, chopped 2 tblsp 
Salt As needed 
Oil / Ghee 2 tsp
Cinnamon 1 piece
Cardamom 1
Clove 1
Saunf (fennel seeds) 1/2 tsp

Method:

1. Soak basmati rice for atleast 1/2 hour. Heat a small pressure cooker with oil/ ghee, temper with the items cinnamon, cardamom, clove. Add thinly sliced onions and fry till transparent. 
2. Add ginger garlic paste and fry for a minute in medium flame. Add beetroot and green peas. Add little salt and continue frying for 2 mins in medium flame. 
3. Add turmeric, chilli powder and dhaniya powder and give it a fry. Add thin coconut milk and a cup of water. Bring to boil, add required salt and soaked basmati rice. Mix well.
4. Cook for 14 minutes in lowest possible flame with lid and pressure valve. Or upto 2 whittles in medium flame. Garnish with coriander leaves.

Simple Boneless Chicken Roast

Ingredients:

Chicken – 500g cut into medium size pieces
Onion – 1 big
Kashmiri Chilli Powder – 1 tsp
Red Chilli powder – 1/2 tsp
Green Chilli (Or ripe red chillies) – 2
Turmeric powder – 1 tsp
Coriander powder – 2 tsp
Garam masala – 1 tsp
Ginger garlic paste – 3 tsp
Curry leaves – 10
Oil – 5 Tbsp
Salt

Method:

1. Marinate the chicken with Chilli powder,Kashmiri chilli powder, salt,Turmeric powder,Ginger garlic paste,Lemon juice.and keep it in the fridge over night.
2. Heat oil in a nonstick pan and onion and curry leafs and once they are slightly fried add the marinated chicken until its golden brown in color. 
3. Once they turned the golden brown add the garam masala and mix well for 2 mins and remove it from the pan
4. Serve hot with pulao, rice etc.

Bagara Baingan

Ingredients:

1 stick cinnamon small
8 number brinjals
3 number Cloves
1 tbsp coriander pdr
1 tbsp cumin pdr
1 tsp cumin seeds
2 tbsp Dry coconut powder
3 number Elaichi
1/2 tsp Ginger and garlic paste
1 number Green chilli
1 cup Groundnuts
1 tsp mustard seeds
2 tbsp Oil
1 number Onion
3 tbsp sesame seeds
50 ml Tamarind juice
3 cup Water

Method:

1.First dry fry whole garam masala,mustard and cumin seeds when they start to splatter add onions turmeric,g&g paste.
2.add masalas and add the paste of roasted ground nut ,seasame seeds and coconut pdr cook for 15 min add tamrind ,and jaggery and cook till oil ozzes out
3.In the mean time cut the vankaya as four parts but don't cut at the end
4.Immediately put them in the oil, fry slowly stirring occassionally till they are fully softened. and add to the cooking gravy
5.This is very good with rice, pulaos, and chapatis. and a must with biryanis