Chicken Patties

Ingredients:

• 1/2 lb Chicken boneless
• 1 Potato boiled and crushed
• 2 cups Onion finely chopped
• 1 1/2 Ginger, garlic and green chili paste 
• 1/2 tsp Garam masala
• 1/2 tsp Red chili powder
• 1 tsp Dhania powder
• 1/4 tsp Turmeric powder
• 3 tbsp Coriander leaves chopped
• 2 tbsp Mint leaves chopped
• 2 Eggs beaten
• 2 tbsp Oil
• 1 cup Bread crumbs
• Salt to taste

Method:

1. Wash the chicken and pressure cook in a cooker for 1 whistle with enough water to cook.
2. Allow it to cool and then shred the chicken and keep aside.

3. Now heat a pan add oil, when hot add onion, ginger garlic and green chili paste, garam masala, chili powder, dhania powder and turmeric powder.
4. Saute it for 2 mins and transfer to a bowl.

5. Add shredded chicken, potato, coriander leaves, mint leaves and salt.
6. Mix them all well and make small round flat patties.
7. Dip each patties in the beaten egg and roll it over the bread crumbs and keep aside.

8. Now heat oil in a pan and shallow fry the patties until golden brown on both the sides.
9. Remove and place it on a paper towel and serve hot with green chutney and ketchup.
10. It can be served as burger along with breads.

Aloo Bonda

Aloo masala Ingredients: 

• 2 large Boiled potatoes mashed
• 1 medium Onion (chopped)
• 1/2 tsp Chana dal
• 1/2 tsp Mustard seed
• 1/2 tsp Urad dal
• 1/2 teaspoon Turmeric
• 1-2 green Chili
• 1 clove Garlic(chopped) 
• 1 tablespoon Oil
• Salt to taste 
• 2 tbsp Cilantro (chopped) 

Method:

1. Heat oil.
2. Add mustard seed, chana dal, onions,split green chili and turmeric.
3. Fry for about 5 minutes on medium heat or/until onions are turned into golden brown

4. Add potatoes and salt.
5. Mix and cook for few mins.
6. Garnish with cilantro and allow it to cool.

7. Now make small equal size balls and keep aside.

Ingredients for Batter: 

• 1 cup Bengal gram flour
• 1 tsp Rice flour
• 1/2 tsp Chili powder
• 1 tsp Oil
• 1 pinch Asafoetida
• 1/4 tsp Turmeric powder
• Salt to taste
• Water
• Oil for deep frying

Method: 

1. In a bowl add gram flour, chili powder, asafoetida, rice flour, turmeric powder and oil.
2. Mix them all together, add oil and salt, now make it in to a thick batter by adding water gradually.
3. Now heat oil for deep frying, when hot switch the flame to medium heat.
4. Now drop each potato balls in the batter and carefully drop into the hot oil.
5. Deep fry them until nice golden color is formed.
6. Remove from oil and place on a paper towel.
7. Repeat with other potato balls and fry them.
8. Enjoy this delicous Aloo bonda as it is or with any chutney.

Chole Tikki

Ingredients:

• 1 cup Chickpeas / Chole / Kabul Channa
• 1 Potato boiled
• 1 tsp Ginger garlic paste
• 1/4 cup Coriander leaves chopped
• 3 Green chillies
• 1/2 tsp Chili powder
• 1/2 tsp pepper corns
• 1 Lemon
• Oil spray
• Salt to taste

For serving:

• 1/2 cup Dates sweet chutney
• 1/2 cup Green chutney
• 1/2 cup Yogurt blended

Method:

1. Soak Channa overnight and cook in a pressure cooker with enough water until soft.
2. Strain all the water and keep the channa aside.
3. Now take a food processor, add cooked channa, potato, ginger garlic paste, pepper corns, green chillies, chili powder, coriander leaves and salt.

4. Blend all together without water to a coarse paste.
5. Now transfer to a bowl, add lemon juice and mix well.
6. Preheat the oven to 400 F.
7. Now spray oil on a baking tray.

8. Now make equal ball of the grounded paste and flatten with fingers and place on a tray.
9. Spray oil on them and place in oven for 10 mins.
10. Turn on the other side of the tikkies and again spray oil on the tikkies.
11. Bake for another 10 mins.

12. Nice golden brown color should be formed on both the sides.
13. Transfer the tikkies to a serving plate.

14. Serve with plain yogurt, green chutney and sweet chutney.
15. Enjoy!!

Chicken Lettuce Wraps

Ingredients:

• 1/2 lb Grounded Chicken
• 1 Iceberg lettuce
• 1 packet thin Rice noodles
• 1/2 cup Onion finely chopped
• 1 tsp Ginger garlic paste
• 2 tbsp Red chili flakes
• 1 tsp Chili paste
• 2 tbsp Soya sauce
• 1 tsp White vinegar
• 3 tbsp Oil for chicken
• Oil for deep frying
• Salt to taste

Method:

1. Heat a nonstick pan, add oil, when hot add onions and fry til brown.
2. Now add ginger garlic paste and fry until raw smell is gone.
3. Add grounded chicken to it and keep stirring, breaking the chicken into small granules.
4. Add chili flakes and chili sauce and saute it.
5. Close the lid and cook until the chicken is thoroughly cooked.
6. Now add soya sauce, vinegar and salt.
7. Keep frying the chicken until all the moisture evaporates and keep roasting it.

8. Now remove the chicken and keep aside.
9. Now heat oil for deep frying.
10. The oil should be smoking hot.
11. Now add the rice noodles in batches and fry in oil until crisp and white.
12. Remove and place on a paper towel.

13. Now remove the layers of lettuce, wash in running water and place on a serving plate.
14. Now spread the crispy rice noodles on a plate and place the chicken on top of it.
15. Serve each lettuce with crispy noodles and chicken in center, wrap it and have.
16. Enjoy !!!

Rasam Vada

Ingredients:

• 1 bowl Masala Rasam
• 4-6 Medhu vadas

Method:

1. Place the medhu vadas in a bowl.
2. Pour hot rasam on it until it is soaked.




Medhu Vada


3. Let it soak for 5 mins.
4. Now transfer these vadas into small serving bowl.




Masala Rasam


5. Pour more hot rasam on top of it.
6. Serve hot. Enjoy!!!

Chicken Wontons

Ingredients for Filling:

• 1/4 lb Ground Chicken
• Wonton wrappers
• 1 bundle Spring onions chopped
• 1 Carrot grated
• 3 cloves Garlic crushed
• 2 tbsp Soya sauce
• 2 tbsp White Vinegar
• 3 tbsp Oil
• 4 tbsp Red chili flakes
• 1 tsp All purpose flour
• 4 tbsp Water
• 1/4 tsp Sugar
• Salt to taste

Ingredients:

• 1/4 cup White Vinegar
• 2 tsp Soya sauce
• 2 Green chillies finely chopped

Method for filling:

1. Heat a kadai or wok, add oil, when hot add garlic, spring onions and carrots.
2. Saute for a minute. Add ground chicken to it and keep stirring breaking into small crumbles.
3. Add salt and mix well.

4. Close the lid and cook until cooked.
5. Stir in between.
6. When the chicken is completely dry, add sugar, soya sauce and vinegar.
7. Mix well and transfer to a bowl.
8. Allow to cool. Chicken filling is ready.
9. Now take a small bowl, add all pupose flour and water, mix well.
10. This is the glue to stick the wrappers.

Method 1 for Wontons:

1. Now take the wonton wrappers.
2. Place a spoon full of filling at the centre of the wrapper.
3. Wet all the sides with the glue.

4. Now stick the other wrapper, so the filling in covered on all sides.

5. Now stick the adjacent sides and them slightly bend the top of the wrappers.

6. A flowers shape is formed. Proceed with all the other wrappers.

7. Heat oil for frying and fry all the Wontons on both sides.
8. Serve hot with sauce.

Method 2 for Wontons:

1. Take the wonton wrapper, place the filling at one side of the sheet.
2. Now wet the sides, fold the wrapper into half, forming a triangle.

3. Now wet the other two ends.
4. Overlap the two ends and now a boat shape is formed.

5. Proceed with other wontons.
6. Heat oil for frying.
7. Fry the Wontons on both sides.
8. Serve with sauce.

Method for Sauce:

1. Take a small bowl.

2. Add vinegar, soya sauce and green chillies.
3. Mix well and serve with wontons.

Onion Spring Roll

Ingredients:

• 10 Spring roll sheets
• 1 Red onion sliced finely
• 3 tbsp Beaten rice /poha
• 1/2 tsp Chili powder
• 1 pinch Turmeric powder
• Salt to taste
• 1 tsp All purpose flour
• 2 tbsp Water
• Oil for deep frying

  

Method:

1. Heat a pan, add 1 tsp oil, add the sliced onions, turmeric powder, chili powder and salt.
2. Saute for one minute. Do not over cook. Onions should remain crunchy.
3. Remove and transfer to a bowl.
4. Allow to cool, now add the beaten rice or poha and mix well.

5. Now heat a kadai, add oil for deep frying.
6. In a small bowl add all purpose flour and water, mix well. This acts like a glue for sticking the sheet.
7. Now on a flat dry surface take one spring roll sheet.
8. Place the onion filling on the one end of the sheet.

9. Now fold the corner end of the sheet, covering the filling.

10. Now fold the two side corner on top of the first folded sheet.

11. Now start rolling until the end.
12. Now apply the prepared glue paste on the tip of the sheet.

13. Roll the sheet completely, so the filling is secured.

14. Repeat this process with other remaining sheets.

15. Now keep the flame in medium and deep fry all the rolls.
16. Remove and place on a paper towel.
17. Serve hot with ketchup.

18. Great for starters and snack.

Note:

1. We add beaten rice or poha here because the onion releases water as we have added salt, the poha will absorb this water and help the spring rolls to remain crisp.

Kothu Porotta

Ingredients:

• 2 Porotta 
• 2 cups Chalna
• 1 cup Red Onion finely chopped
• 3 Green chillies chopped
• 1 cup Tomatoes chopped
• 1 1/2 tbsp Pepper powder (freshly grounded)
• 3 tsp Oil
• 2 tbsp Coriander leaves chopped
• Salt to taste

Method:

1. Shred the porottas into small pieces and keep aside.
2. Heat a large flat pan, add oil, when hot, add onions and green chillies.
3. Fry well, now add tomatoes, pepper powder and salt, mix well.
4. Now add the shredded porottas.
5. Fry them well until the porottas are roasted.

6. Do not burn the porottas, just fry until golden brown.
7. Keep the flame high.
8. Now add the 1 cup of chalna to the pan.
9. Mix well, now the porottas will be soft.
10. Punch with your spatula so that the porottas and broken into small bits.
11. Roast until dry, sauteing in between.
12. When they are dry, again add the remaining chalna and repeat the same procedure.
13. When the porottas are dried and roasted, garnish with coriander leaves.
14. Transfer to a serving bowl and serve hot.
15. Ummm...Enjoy !!!

Note:

1. Leftover porotta can be used.
2. This recipe can be made with shredded chapati's also.
3. If u don't have chalna, any other gravy / curry can be used.
4. Egg lovers can add beaten egg at the last.
5. Roast until the eggs are fried and serve as Egg kothu porotta.

Ginger Chicken

Ingredients:

• 1/2 lb Chicken boneless
• 1/4 cup Ginger grated
• 4 Dry red chillies broken
• 1 cup Mushroom or Potato sliced
• 1/4 cup Green capsicum finely chopped lengthwise
• 2 tbsp Freshly ground pepper powder
• 1 bunch Spring onion finely chopped
• 1 tsp Red chili paste
• 3 tsp Soya sauce
• 2 tbsp Vinegar
• 4 tbsp Oil 
• Salt to taste

Method:

1. Wash the chicken and cut into thin strips and keep aside.
2. Heat a kadai or wok, add oil, when the oil is very hot add broken red chillies and ginger.
3. Fry well, now add chicken strips and saute it.
4. When the chicken is half cooked add the sliced potatoes and saute well.
5. Keep frying on high heat.

6. Now add chopped capsicum and saute it.
7. When the chicken is thoroughly cooked, saute gently as they easily break.
8. Now add soya sauce, vinegar, pepper powder, red chili paste and salt. Mix thoroughly.
9. Finely add the chopped spring onions.
10. Saute well and transfer to a serving bowl.
11. Serve with a bowl of hot steamed rice.
12. Serve hot. Enjoy this delicious indo-chinese dish.

Gobi Manchurian

Ingredients:

• 1 Cauliflower medium size
• 2 tbsp All purpose flour
• 2 tbsp Rice flour
• 2 tbsp Corn starch
• 1 tsp Ginger garlic paste
• 1/2 tsp Pepper powder
• 1 cup Onion finely chopped
• 3 Green chillies chopped
• 1/4 cup Spring onions chopped
• 3 tbsp Tomato ketchup
• 1 tsp Soya sauce
• 1 tbsp Oil
• 1 tsp Vinegar / Lemon juice
• 1 cup Coriander leaves chopped
• 1 clove Garlic finely chopped
• Oil for deep frying 
• Salt to taste

Method: 

1. Remove the florets of the cauliflower in equal size.
2. Soak it in hot water for 2 mins.
3. Drain all the water keep the florets aside.
4. Now in a bowl add all purpose flour, rice flour, 1 tbsp corn starch, pepper powder, ginger garlic paste and salt. Mix well with water to make a thick batter.
5. Heat a pan, add oil for deep frying.
6. When the oil is hot, dip the florets in to the batter and deep fry until golden brown and crisp.

7. Repeat this process with all the florets.
8. Now heat a kadai or wok, add 1 tbsp oil, when hot add onion, green chillies and garlic.
9. Immediately add tomato ketchup, soya sauce, vinegar and little salt. Mix well
10. Now mix 1 tbsp of corn starch in 1/2 cup of water and mix well.
11. Add this liquid to the onion in the kadai and saute it.
12. Now add all the fried cauliflower florets, coriander leaves and spring onions and mix well.
13. Saute for few minutes and transfer to a serving bowl.
14. Serve hot. Enjoy this delicious dish.

Note:

1. For wanting this dish more colorful add red food color when sauteing onions and mix well with the florets. 

Pepper Chicken Roast

Ingredients:

• 1 lb Chicken
• 1/2 cup Onion chopped
• 1 cup Tomato chopped
• 1 1/2 tbsp Ginger garlic paste
• 1/4 tsp Chili powder
• 1/4 tsp Turmeric powder
• 3 tsp Pepper powder freshly ground
• 1/2 tsp Garam masala powder
• 1 sprig Curry leaves
• 1 tbsp Coriander leaves chopped
• 4 tbsp Oil
• Salt to taste

 

Method:

1. Wash and chop the chicken into small pieces and keep aside.
2. Heat a heavy bottom pan, add oil.
3. When oil is hot add onion and curry leaves. Fry well till onion is golden brown.
4. Add ginger garlic paste and tomatoes. Fry until oil leaves the sides.
5. Now add chili powder, turmeric powder, garam masala powder and pepper powder.
6. Mix well and add the chicken.
7. Add salt and mix well.

8. Now reduce the flame to medium high, cover the lid and cook until all the water is evaporated.
9. Stir in between.
10. Now increase the flame to high and start roasting the chicken. Keen stirring frequently
11. Transfer to a serving bowl, garnish with coriander leaves.
12. Serve hot as a side dish.

Assorted Bajji

Ingredients:

• 1 Potato small
• 1/2 Plantain
• 1/2 Onion
• 1/2 Ridge gourd
• 10 Spinach leaves
• 2 cup Gram flour (Besan flour)
• 1 tbsp Rice flour
• 1 tsp Red chili powder
• 1 pinch Asafoetida
• Salt to taste
• Oil for deep frying

Method:

1. Peel the skin of potato and make circular thin slices of it and keep aside.
2. Peel the outer green layer of plantain and chop into thin slices, keep aside
3. Peel the hard skin of Ridge gourd and chop into thick slices, keep aside.
4. Chop the onion into thin and long pieces, keep aside
5. Wash the spinach and place this beside with other vegetables.

6. Now in a bowl add gram flour, rice flour, asafoetida, chili powder, salt and 1 tbsp oil.
7. Mix well, now gently add water and keep mixing.
8. Make into a thick batter without any lumps.
9. Now heat oil in a kadai or wok for deep frying.
10. When hot reduce the flame to medium heat.
11. Now dip each slices of vegetables in the batter and gently drop into hot oil.
12. Fry on both the sides till golden brown.
13. Remove and place on a paper towel.
14. Repeat this process with all the vegetables.
15. Arrange these assorted bajjies on a plate with ketchup.
16. Serve hot with chai.
17. Yes, cannot stop with one bite.
18. Enjoy!

Note:

1. Vegetables can be used of your choice. Brinjal and cauliflowers can also be used.
2. Onions can also be cut into ring shapes.
3. A touch of creativity is needed.

Tandoori Chicken

Ingredients:

• 6 Chicken drumsticks
• 1 1/2 tbsp Lemon juice
• 1 tbsp Red chili powder
• 1/2 cup thick yogurt
• 2 tbsp Ginger garlic paste
• 1 tsp Garam masala
• 2 drops Orange food color
• Salt to taste

Method:

1. Wash and discard the skin of drumsticks.
2. In a bowl add lemon juice, salt and chili powder. Mix well
3. Add drum sticks to it and mix well.
4. Cover the lid and marinate for 30 mins.
5. Now add yogurt, ginger garlic paste, garam masala and food color.
6. Mix well and marinate for 2-3 hours.
7. Preheat the oven 400 F.

8. Place the drumsticks on a baking tray. Spray oil on them.
9. Bake for 30 mins.
10. Turn the drumsticks in between.
11. Spray oil every time you turn.
12. Remove and serve with few wedges of lime, onion and cucumbers.

Note:

1. Do not crowd the drumsticks while baking.
2. As water will the released from the chicken while baking.

Chicken Tikka

Ingredients:

• 1 lb Chicken (boneless)
• 2" pieces - 1 Green capsicum, 1 Red Capsicum and Onion
• 3 tbsp Lemon juice
• 2 tbsp Ginger garlic paste
• 1/2 cup thick Yogurt
• 1 Egg
• 1 tbsp Green chillies chopped
• 1 tbsp Chili powder
• 2 tbsp Coriander leaves chopped
• 6 Bamboo skewers
• Salt to taste

 

Method:

1. Wash the chicken and cut into 2" pieces.
2. Add chicken, capsicum red and green, onion, 2 tbsp Lemon juice, ginger garlic paste, chili powder and salt in a bowl.
3. Mix well, close the lid and allow to marinate for 30 mins.
4. Now add yogurt, egg, green chillies and coriander leaves to the chicken.
5. Mix well, cover the lid and marinate this for 2-3 hours.

6. Preheat the oven at 400 F.
7. Now take the skewers and arrange the chicken pieces with vegetables in between.
8. Place the skewers on a wire rack, spray some oil on top of them.
9. Bake in the oven at 400 F for 25 mins, turning once in between.
10. Cook till chicken turns tender.

11. Sprinkle 1 tbsp of lemon juice on hot skewers.
12. Serve on a bed of flavored rice.

Note:

1. If using a bamboo skewers, then it must be soaked in water overnight as it might burn during baking.
2. If using metal skewers, grease it and then arrange the chicken.
3. Place a tray below the skewers to hold the dripping from chicken.