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.

Banana Pith Fry / Valathandu poriyal

Ingredients:

• 1 Banana Pith or stem
• 1/2 cup Onion finely chopped
• 1 sprig Curry leaves
• 2 tbsp Oil
• 1/2 tsp Mustard seeds
• 2 tbsp Chana dhal
• 1 tsp Turmeric powder
• 1/2 tsp Chili powder
• 1/4 cup Shredded Coconut
• 2 tbsp Coriander leaves chopped
• 1 tsp Salt
• Salt to taste

Method:

1. Take the banana pith/stem and peel the outer layers until the inner white core is formed.
2. Now wash and cut into thin circles.
3. While cutting each circles thin strand of fibres are visible, roll your fingers over it and discard the fibres.
4. Proceed this step with each circles.
5. Now chop into small cubes.

6. Add 1/2 tsp turmeric powder and 1tsp salt.
7. Rub on these pieces and allow it to rest for 5-10 mins.
8. Now squeeze out the excess water and wash thoroughly.
9. Pressure cook these washed pieces along with 2 tbsp water, salt, turmeric powder and chili powder for 1 whistle and keep aside.

10. Now heat a frying pan, add oil, when hot add mustard seeds.
11. When the seeds splutter add chana dhal and curry leaf.
12. Add onions and fry until golden brown.
13. Now add the cooked banana pith and fry till all water is evaporated.
14. Switch off the flame and add coconut and coriander leaves.
15. Mix them well and serve hot as a side dish.

Note:

1. Those suffering with Kidney stones can have this dish often. Its rich source of fibre helps to dissolve the stones.

Egg Bonda

Ingredients:

• 4-6 Hard boiled eggs
• 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. Discard the shells of the eggs and keep aside.
2. Now in a bowl add gram flour, rice flour, salt, chili powder, asafoetida, turmeric powder, 1 tsp oil  and mix well.
3. Now add water and mix to a thick batter.
4. Heat oil for deep frying.

5. Dip the whole egg or halved egg in the batter and drop into the hot oil.
6. Fry until nice golden brown color is formed.
7. Remove and place on a paper towel.
8. Serve this delicious Egg bonda as a snacks.

Benne Biscuit / Butter Cookie

Ingredients:

• 2 cups All purpose flour ( maida)
• 3/4 cup Melted butter / Oil
• 1 1/2 cup Sugar powdered
• 3/4 tsp Baking powder
• 1 pinch Salt

Method:

1. Preheat the oven to 350 F
2. In a bowl add all purpose flour, baking powder, sugar and salt.

3. Mix well and now add butter or oil little by little until the flour is in a crumbled form.
4. When hold firm a solid ball should be formed.

5. Now make small equal size balls and place on the baking tray lined with baking sheet.
6. Place the tray in oven and bake for 15-18 minutes.
7. Do not over bake. Remove the tray from oven and allow it to cool.
8. Serve this delicious very soft cookies.

9. Store in air tight container for days.
10. This is a very special biscuits seen in Bangalore's Iyengars bakery.
11. Our all time favorite.

Carrot Palya

Ingredients:

• 4 Carrots
• 2 Dry chillies broken
• 2 cloves Garlic crushed
• 1/4 tsp Turmeric powder
• 1/2 tsp Mustard seeds
• 1 tsp Urad dal
• 2 tbsp Oil
• Salt to taste

Method:

1. Peel the skin of the carrots and wash thoroughly with water.
2. Now grate the carrots with grater and keep aside.
3. Heat a pan, add oil, when hot add mustard seeds, when the seeds splutter add urad dal, dry chillies and crushed garlic.
4. Fry until the dal turns golden brown, add turmeric powder and mix well.
5. Now add the grated carrots and salt. Mix well and close the lid.
6. Reduce the flame to medium heat. Cook for 5-10 minutes.
7. Fry well and transfer to a serving bowl.
8. Serve as a side dish with rice and chapati.

Tadka Dal fry

Ingredients:

• 3/4 cup Toor dal
• 1/4 cup Chana dal
• 1 tsp Ginger garlic paste
• 1/4 cup Onion chopped
• 2 cup Tomatoes chopped
• 2 Green chillies slit
• 1 tsp Chili powder
• 1 1/2 tsp Coriander powder
• 1/2 tsp Garam masala
• 2 tbsp Ghee/oil
• 1 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 2 Dry red chillies
• 1 pinch Asafoetida
• 1 sprig Curry leaves
• 1/4 tsp Turmeric powder
• 2 tbsp lemon juice
• Coriander for garnishing
• Salt to taste
• Water as needed

Method:

1. Wash the dal and pressure cook in a pressure cooker with enough water until soft.
2. Allow to cool and mash the dal well.
3. Now heat a kadai or wok, add oil/ghee, add mustard seeds, when it splutters add cumin seeds, asafoetida, red chillies and curry leaves.

4. Now add onion, green chillies and ginger garlic paste, fry until onions are golden brown.
5. Now add tomatoes and fry well until oil leaves the sides.
6. Add chili powder, coriander powder, garam masala powder and turmeric powder. Mix them all well.
7. Now add the mashed dhal and salt, close the lid and allow to boil.
8. Switch off the flame and add lemon juice and coriander leaves.
9. Transfer to a serving bowl and serve hot with jeera rice, chapati, roti, etc..

Vegetable Puffs

Ingredients:

• 1 pack Puff pastry sheets
• 2 Boiled potatoes crumbled
• 1/2 cup Fresh/frozen peas
• 1/2 cup Onion sliced
• 1 tsp grated Ginger
• 1 tsp Chili powder
• 1 1/2 tsp Coriander powder
• 1/2 tsp Garam masala
• 3 tbsp Oil
• Salt to taste

Method:

1. Defrost the puff pastry sheets and keep aside.

2. Heat a pan, add oil, when hot add onion.
3. Fry onion till golden brown, add ginger, turmeric powder, chili powder, coriander powder and garam masala.
4. Now add potatoes and peas, add salt and mix well.
5. Close the lid, reduce the flame to medium heat and cook until potatoes are soft.

6. Fry them well and transfer to a bowl.This is the filling.
7. Preheat the oven to 400 F.
8. Now spread the pastry sheet and roll with a rolling pin.
9. Cut into equal large rectangle shapes.

10. Place 1 tbsp filling in the middle of the sheet and fold it.
11. Place the folded sheets on a baking tray and bake for 10-15 minutes until golden brown color is formed.

12. Transfer to a serving plate and serve.
13. Enjoy this great dish as a snack.