Whole Green gram : 1 cup Jagger y : ½ cup Grated coconut : ½ cup Cardamom powder : ½ teaspoon All purpose flour / Wheat flour / Maida : 1 cup Water : as required Oil : for deep frying Salt : a pinch Method of Preparation:
1.Soak green gram for 3-4 hours. 2.Wash thoroughly and add this to a cooker along with 2 cup of water and a pinch of salt. 3.Heat
a kadai, add jaggery along with 1/4 cup of water .When the jaggery is
completely melt ,add grated coconut,cardamom powder and mix well. 4.Now add cooked green gram and saute well till the mixture is dry. 5.Mix maida ,salt,turmeric powder and enough water to make a thick batter. 6.After cooling take small portions of the mixture and make small balls from it.(lemon size)
7.Heat oil in a pan.Dip each ball in the batter and deep fry till golden brown..
Ingredients: Chicken - 1 kg,Boneless cut to medium pieces For marination:
Chilly powder - 1.5 tablespoon Turmeric powder - 1/2 tsp Coriander powder - 2 tbsp Ginger garlic paste - 1 tbsp Garam masala - 1 tsp Crushed pepper - 1 tsp Salt as needed
For masala Oil - 2 tbsp Mustard seed-1 tsp Onion - 1 large Ginger garlic paste - 1 tbsp Curry leaves - a sprig Tomatoes - 2
Method of Preparation:
1. Wash and drain the chicken. Combine all the marination ingredients in
a bowl and add the chicken pieces and marinate for a minimum of 30
minutes. 2. In a pan, heat oil and add Mustard seeds. Add onions and
saute till soft. Add ginger garlic paste and saute for a few minutes.
3. Add tomatoes and saute till oil starts oozing. Add the marinated chicken
and cover and cook till chicken is done. As this is a dry preparation,
no need to add water.
4. Add crushed pepper,garam masala and curry leaves saute till you get a nice color. Add this mix to the
cooked chicken and combine well.
5.Serve hot with rice, appam, parotta, Chappathi etc....
Ingredients 4 pieces skinless chicken breast Salt- 1/8 teaspoon Masala paste-1 Table spoon ground black pepper- 1/8 teaspoon Sunflower oil-1 tablespoon 1 sheet puff pastry 1 egg 1 tablespoon water
1.Season the chicken with salt, pepper and masala paste. Heat the oil in a nonstick pan medium-high heat. Lightly brown the chicken on both sides, 5 minutes total. Remove from heat.
2. Cut pastry into 8 pieces. Place a piece of chicken pieces on pastry sheet.Seal with egg wash, flip the pastry packets over and brush the tops with remaining egg wash.
3. Bake at 400° for 18-22 minutes or until golden brown.
Ingredients: Fish Pieces ( Tilopia(Kerala karimeen) ) - 500 gms ( Boneless, White Fleshed Fish ) Oil for Deep frying For the Batter: All Purpose Flour / Maida - 3/4 cup Corn Starch / Corn Flour - 1/4 cup Salt to taste Pepper - 1 tsp Water as needed For the masala : Oil - 2 tblspn Ginger Garlic Paste - 1 tblspn Onion - 1 chopped Green Chilli - 2 chopped Bell pepper-1 Large Salt - to taste Red Chilli Paste - 1 tblspn ( Dry red chillies ground with water) Soy Sauce - 1 tsp or to taste Tomato Ketchup - 1 tblspn or to taste Water - 1/2 cup Corn flour - 1 tblspn mixed with water to form a paste Pepper - 1 tsp or to taste Coriander leaves ,Spring Onions - for garnishing
Method of Preparation:
1.Heat oil in a Pan 2.Take all the batter ingredients and add
water to it. Form this into a smooth paste. Dip the fish pieces in it
and fry them in hot oil for 5 mins till they are golden and cooked
through.
4.Drain them in a paper towel. 5. Again Heat oil in a Pan. 6.Add in ginger garlic paste and mix well. 7.Add in onions, green chillie,Bell pepper and mix well. Cook this for a min. 8.Add some salt and to it and mix well. 9.Now add in red chilli paste, soy sauce, ketchup, and mix well. 10..Add some water to it and mix well to form a sauce. Let them come to a boil. 11.Add in the corn flour slurry (corn flour mixed with water). Mix well so that it gets thick and saucy. 12.Add in pepper and mix well.
13.Garnish with coriander leaves or spring onions. 14. Serve over with Fried rice.
