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.

Eggless Choclate CupCakes

Ingredients:

 

All purpose flour 3/4 cup
Coco powder 2 & 1/2 tblsp
Sugar 1/2 cup
Baking soda( bicarbonate of soda) 1/2 tsp
Salt  1/4 tsp
Oil 1/4 cup
Cold water 1/2 cup
Vanilla essence  1 tsp
Lemon juice / vinegar 1 tsp

Method:

1.Sieve flour, coco and baking soda together tice to ensure even mixing and then mix in the salt and sugar. In another bowl, mix oil, cold water and vanilla. Reserve the lemon juice. Mix the dry ingredients and wet ingredients well until sugar gets dissolved.

2.Pre heat oven to 190o C .. Before you are just going to bake, mix in the lemon juice and stir well. Spoon the batter to the muffin liners in the baking tray. Fill just 3/4th.

3.Bake for 15 to 20 minutes or until tooth pick inserted comes out clean. Better keep checking after 10 minutes. Cool down the muffins in a wire rack, after carefully taking out from the baking tray.

 

Allu Fry with Sambar powder

Ingredients:

Potato  3 large 
Sambar powder  1 tsp 
Turmeric powder  1/4 tsp 
Salt  As needed 
Oil  1 tsp 

To temper:
Oil 1 tblsp
Mustard` 1 tsp
Urad dal 1 tsp
Curry leaves 1 sprig

Method:

1. Boil potatoes in pressure cook with little water for 3 whistles. Cool down and peel off the skin, again cut bite size pieces.
2.  Heat kadai and temper with items given under ‘to temper’ table and then add potatoes.
3. Add salt, turmeric powder on the cubed potatoes. Sprinkle a tblsp of water and mix well
4. Once the potatoes are fried sprinkle the sambar powder and fry them for some some time
5. Cook in low or medium flame for 10 minutes, with turning carefully every 2-3 minutes. Cook until golden roasted evenly.
6. Serve hot with rasam or sambar as an accompaniment for rice

Chamadumpa Chips

Ingredients:

1/4 kg taro root/arbi/chamadumpa
oil for deep-frying
salt to taste
chilli pwd to taste
1/2 tsp coriander powder

Method:

1. Boil taro roots with enough water till soft. Drain water and cool. Peel the taro roots and slice them slightly thick.
2. Heat oil in a heavy bottomed vessel. To test if oil is hot enough for deep frying chamadumpa aka arbi root slices, drop a slice into the oil, if the oil bubbles around it with a sizzling noise, the oil is ready.
3. Into the hot oil, drop the sliced taro roots (depending on the size of vessel used for deep frying, drop just enough arbi slices such that the vessel isn’t overcrowded). On medium flame, deep fry chamadumpa slices.
4. Use a slotted stainless steel ladle to stir the taro root chips gently. When they reach golden brown color, remove them onto a paper towel to absorb any excess oil. Repeat with the remaining batch of arbi slices.
5. Season chamadumpa slices with salt, chilli pwd, cumin pwd and coriander pwd. Remove onto a serving plate and serve.

 

Cauliflower Pepper Fry

Ingredients:

Cauliflower 1 (MEDIUM SIZE)
Onion 1
Ginger Garlic Paste   1 /2 tsp
Black Pepper    3/4 tsp
Cumin Seeds    1/2 tsp
Salt to taste
Turmeric Powder   a pinch
Oil  1 tbspn

Method:

1. Wash the cauliflower and cut them into small florets.
2. Chop the onions into thin slices. In a pan add oil and add ginger garlic paste.
3. Saute for a while and add the onions and saute till they become translucent.
4. Add the cauliflower florets to this. Using a mortar and pestle, coarsely ground the black pepper and cumin seeds separately.
5. Add this to the cauliflower and add salt and turmeric powder.•Sprinkle little water and cook the florets become soft.
6. Switch off the flame once it is done.
7. Serve hot with rasam rice or sambar rice. Even this will taste yum with Phulkas.

Aava pettina pulihora

Ingredients:

1 cup Rice(Sona masuri or equivalent)
1 big lemon sized Tamarind
3/4 tsp Mustard seeds
Salt to taste
1 tbsp.  Oil

for  tempering:
1 tsp Mustard seeds
3-4 tbsp. Groundnuts
1 tbsp. Chana dal
2 tsp Urad dal
3-4 whole Red chillies
4-5 light colored long Green chillies, slit
1/2 tsp Turmeric powder
a sprig of Curry leaves
a pinch of strong Asafoetida
2 tbsp. Oil

Method: 

1. Wash and soak rice for 10-15 mins and cook it in rice cooker or pressure cooker with 2 cups of water until it is done. Let the rice sit for some time and spread it on a wide plate by smearing a tbsp. of sesame oil which helps in keeping the grains separate.
2. Soak tamarind in water for 15 mins and extract the pulp and keep it aside.
3. Dry roast mustard seeds until they start popping and pound it into a fine powder using a pestle and mortar. You can even grind it in mixer but the pestle and mortar works efficiently here and adds a nice taste.
4. Heat oil in a deep bottomed kadai/pan and crackle mustard seeds.
5. Add ground nuts and fry them until they turn slight red in color and the skin begins to split.Add chana dal, urad dal, red chillies and slit green chillies and fry until the chillies wilt and the dals turn light golden brown in color.
6. Add curry leaves, sesame seeds, asafoetida, turmeric powder and fry half a minute.
7. Add extracted tamarind pulp and  let it cook until it thickens and the oil separates from the edges. It takes 7-8 mins.
8. Switch off the flame and let it cool completely. 
9. Reserve some portion(2-3 tbsp) of the tamarind mixture we prepared now and add cooled and spread rice along with freshly ground fine mustard powder and salt and mix it nicely until everything is neatly incorporated. Now taste the rice and add more tamarind mixture or salt as needed and adjust the rice according to your taste buds. Prepare it slightly sour so that it tastes delicious once it is rested for some time. Rest it for an hour at least.

Sambar Fried Rice

Ingredients:

Boiled rice 2 cup
Butter 2tb
Garlic chopped ½ ts
Onion chopped 1 n
Green chilly chopped 3n
Capsicum chopped (green, yellow) 1 tb
Peanuts crushed 1 tb
Tomatoes chopped 2 n
Coriander chopped 1 b
Salt
Curry leaves 2 sp
Sambhar powder 1 ½ tb
Lime juice 1 tb
Grated coconut 2 tb

Method:

1. Take a bowl add butter, chopped garlic, chopped onion, chopped green chilly, chopped capsicum (green, yellow), crushed peanuts, chopped tomatoes, chopped coriander, grated coconut (optional), salt, curry leaves, sambhar powder, mix it well and transfer into the pan and cook it for a minute and add the boiled rice and toss it and sprinkle lime juice, chopped coriander on top.