Chicken Pakodi



 

Ingredients:

 

To Marinate:

 

Chicken: 250 grams

Salt to taste.
Red chili powder: 2 table spoons
Ginger garlic paste: 2 tea spoons
Turmeric powder: 1 tea spoon
Lemon juice: 3 tea spoons
Rice flour: 2 table spoons

Coriander powder: 1 table spoon

 

Oil to fry

2  Coriander leaves : A Small Bunch

 

Method:

1. Take a bowl mix the chicken pieces with salt, red chili powder, ginger garlic paste, turmeric powder, lemon juice, rice flour, coriander powder and keep it in the refrigerator for 30 minutes for marinating
2.  Take a deep fry pan po.ur sufficient oil to the pan heat it in low flame.
3. Once the oil is hot drop the marinated chicken pieces one by one in the heat oil.
4. Turn the flame to medium and fry them until they turn into golden brown colour.
5. Turn off the flame and move the pakodies into a dish spread with tissue papers so that the excess oil would be observed by the tissue papers.
6. Once they oil is off put them into a serving bowl and garnish with coriander leaves could be served with tomato and garlic sauce.

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

kheema Tikkis

Ingredients:

Kheema -150 gms
Oil
2 Potatoes (Boiled, peeled and mashed)
1/2 tsp jeera (cumin seed) powder
1 tsp dhaniya (coriander) powder
1 inch piece of ginger finely chopped
Few coriander leaves finely chopped
Bread crumbs (optional)
1 small loaf of bread/ 2 slices 
Water

Method:

1. Boil the kheema with salt in the pressure cooker till 2 whistles with one cup of water.( later make sure that the kheema doesnt have water in it) the kheema should be dry.
2. Now mix kheema, potatoes, coriander powder, ginger, bread slices and coriander leaves and make it as a dough.
3. Now take bread crumbs in a small plate and and take the small portion of kheema dough and make them like small patties and roll it in bread crumbs.
4. Now head the pan and place the patties one by one and shallow fry them with some oil.
5. Now the tasty kheema tikkies are ready....serve hot.

Aloo bonda

Ingredients:

Potato 3
Onion 1
Green chilli 2
Ginger, finely chopped 1 tsp
Turmeric 1/8 tsp
Salt As needed
bread slices - 10
Oil  - to deep fry

To Temper:

Oil 2 tsp
Mustard 3/4 tsp
Urad dal  1 tsp
Curry leaves 1 sprig


Method:

1. Pressure cook potatoes for 3 whistles, peel off the skin once done and mash it well. Keep aside in a kadai/ pan, season with mustard urad dal and curry leaves. Add finely chopped ginger, green chilli and onion. Fry till transparent without changing colour. Add turmeric and salt.
2. Add cooked, mashed potatoes and mix well so that the turmeric blends evenly. Stir for 2 minutes and drizzle a tsp of oil. Transfer to a plate and cool down. Make 12 equal sized balls and set aside.
3. Take a wide bowl of water and take a slice of bread and dip into the water and press the bread slice gently so the bread wont get soft with extra water.
4. Stuff the potato ball inside the bread and make it as a ball and deep fry it.
5. When its evenly golden fried, drain it over kitchen tissue and enjoy it when hot

Chicken Fry

Ingredients:

1 kg chicken, washed and cut into medium sized pieces
1/4 tsp turmeric
1 1/2 tsps chilli pwd
1 tsp coriander powder
1 tbsp ginger garlic paste
garam masala pwd (1″ dalchini, 1 elaichi and 4 cloves finely ground)
2 tsp curd
salt to taste
1 tbsp oil

Method:

1 Mix the washed chicken with chilli pwd, coriander pwd, turmeric pwd, ginger garlic paste and curd and keep aside for 3 hrs(marinate and keep in refrigarator).
2 Heat oil in a cooking vessel and add the marinated chicken and cook on high heat for 3 mts. Reduce flame to medium flame and saute further for another 2 mts.
4 Serve hot with white steamed rice and rasam.or can serve as starters

Atukula Chudva

Ingredients:

Poha or Atukulu: 4 measuring cups. (160 ml)
Peanuts : 1/2 cup
Dalia (putnalu): 1/2 cup
Green chilli: 2 (optional)
Red Chilli:3
Crusted garlic : 1 teaspoon
Salt to taste
Vegetable oil : 3 to 4 table spoon
Turmeric : A pinch
Cumin seeds : 1/2 teaspoon
Curry leaves

Preparation:

1. Fry atukulu with 2 tbsp of oil until it becomes crispy.
2. Take a wide bowl, add oil. When the oil is hot add cumin seeds and curry leaves. Once they pop add red chilli, fry it until they turn golden brown. Add green chilli pieces, crushed garlic and pea nuts, fry it well.
3.Add dalia or putnalu, turmeric and salt. Fry for a minute. Add poha and stir frequently until it becomes crispy.Turn off the flame.
Keep it aside for cooling.This will keep in an air-tight container for about 10-15 days. Goes really well with chai/Indian tea..

Simple Egg Roast

Ingredients:

Eggs - 3

Salt - pinch

Turmeric - pinch

Pepper powder - pinch

Chat masala - pinch

Oil - 2 tsps

Method:

Halve 3 boiled eggs. Drizzle 2 tsps oil in a pan, add a pinch of turmeric pwd,  Place the halved boiled eggs, cut-side down, cook on low flame for 3 mts. Turn over and cook for another mt. Add salt, pepper powder and chat masala on it and cook it well Turn off heat. Serve warm.