Dum Biryani

Dum Biryani:
Dam Biryani is based on basmati rice and goat meat.Popular variations use chicken instead of goat.It is very delicacies that go with it like the Mirchi ka Salan, raita, tomato chutney.


Ingredeints:

• Mutton, 1 1/2 inch pieces 1 kilogram


• Basmati rice 1/2 kilogram


• Ginger 4 inch piece


• Yogurt 2 cups


• Salt to taste


• Turmeric powder 1 teaspoon


• Garlic paste 1 1/2 tablespoons


• Oil to deep fry Onions,


• Thinly sliced onion 4-5 large


• Cloves 4-5


• Cinnamon 1 inch stick


• Green cardamoms 4-5


• Black cardamoms 1-2 Black pepper 6-8


• Ghee 5 tablespoons


• Green chillies, chopped 2


• Coriander powder 2 tablespoons


• Cumin powder 1 tablespoon


• Red chilli powder 1 teaspoon


• Tomatoes, chopped 4 large


• Garam masala powder 2 teaspoons


• Fresh coriander leaves, coarsely chopped 1/2 bunch


• Fresh mint leaves, coarsely chopped 1/2 bunch


• Butter 3 tablespoons

Preparation:

1. Soak rice for half an hour in five to six cups of water. Drain and keep aside .


2. Marinate mutton in yogurt, salt, turmeric powder,mint leaves, and one tablespoon each of coriander ginger and garlic pastes. Marinate for about four hours in a refrigerator.


3. Heat sufficient oil in a kadai and fry half of the sliced onions till brown and crisp. Drain and keep onto an absorbent paper.


4. Cook rice in salted five cups of boiling water till rice is 60% cooked, Drain and keep aside.


5. Heat ghee in a thick-bottomed pan , add remaining sliced onions and green chillies. Cook, stirring continuously, till onions are light golden brown.


6. Add remaining coriander ginger and garlic paste and mix well.


7. Add marinated mutton and cook on high heat for seven to eight minutes.


8. Add coriander powder, cumin powder and red chilli powder. Mix thoroughly, add 1/2cup of water if required, bring it to a boil, reduce heat and cook covered till mutton is almost cooked.


9. Add tomatoes, salt, half the garam masala powder and fresh coriander leaves,mint. Cook for fifteen minutes on medium heat, stirring occasionally.


10. Arrange half the quantity of cooked mutton in an thick-bottomed pan and spread half the quantity of cooked rice on top of the mutton.


11. Sprinkle a little of the remaining garam masala powder,chopped coriander leaves,mint leaves,kasuri methi, dot the rice with half the quantity of butter(dalda).


12. Spread the remaining mutton on top of the rice, followed by cooked rice and repeat the earlier process Sprinkle a little of the remaining garam masala powder,chopped coriander leaves,mint leaves,kasuri methi,butter(dalda).


13. Cover it with aluminium foil and cook on low flame for fifteen to twenty minutes .


14. Garnish with fried sliced onions,coriander leaves and serve hot with raita,tomato chutney.

:)

Potato cutlet

Potato Cutlet:

Make the most of this great & veterinarian cutlets with tamarind sauce & yogurt.


Ingredients:

• Steamed & smashed potatos 4-5
• Chopped coriendar leaaves 1/2 cup
• Besan 1 cup
• Chopped green chillies 3-4
• Soji 1 cup
• Turmeric1 tsp
• Red chilly powder 1 tspn
• Salt to taste
• Cumin seeds1 tsp
• Mustard seeds1/2 cup
• Cooking oil
• Soaked kabuli chana 1 cup
• Tomatos chopped 2nos
• Onions chopped 1 nos
• Yogurt1 tsp
• Ginger-garlic paste 1 tspn.

Preparation:

1. Heat a pan with a 3 tsp oil, add mustard & cumin seeds & let them crackle.
2. Add green chilies , ginger-garlic paste & onion in it, when it turn to brown color add turmeric , salt, then add peas & smashed potato. mix it well .
3. Add 2-3 tsp besan & let the mixture cook for 5 min.finally add chopped coriender & remove it from fire & allow it to cool.
4. Once get cool make 10-12 flatten ball of this mixture.
5. Meanwhile, in another heated pan make a gravey of tomato & onions & simmer the kabuli chane in it.
6. In one bowl mix suji & 4 tsp besan, add salt, red chilly & turmeric powder in it. by adding water make a thin batter of it.
7. Heat a nonstick frying pan , put oil on it, dip the flatten balls in a batter & shallow fry them on pan. use oil to fry them properly. repeat the procedure for all the balls.
8. While serving take 2 cutlets in a plate with a spoonful kabuli chana , spread a spoonful yogurt on it, drizzle turmeric sauce, then add spoonful chopped onions & barik sev, coriender leaves for each person .if needed sprinkle salt & pani puri masala on it.
9. This is really mouth watering snak gives a taste of chaupati, children loves it very much.
   

Aloo chat

Aloo Chat:

Ingredients:

• Boiled potatoes 2 big
• Finely chopped onion 1 nos
• Finely chopped 1 nos
• Green chutney 1 tbsp
• Red chutney 1 tsp
• Imli chutney 1 tbsp
• Lime juice 2 tsp
• Chat masala powder 1/4 tsp
• Little yellow sev 1 cup
• Few coriander leaves, chopped for garnishing .
  

Preparation:

1. In a serving plate smash the boiled potatoes.
2. Add in it finely chopped onions and tomatoes.
3. Top it up with lime juice and chat masala powder.
4. Add on the chutneys. Garnish with sev and coriander leaves.
5. serve immediatly.

Dahi puri

DAHI PURI:

Dahipuri, or Dahi puri, is an Indain snack.It is a type of chaat that is based on the mini-puri shell (golgappa) used for the more popular Pani puri.

Ingredients:

For Puri:

• Rawa ¾ cup
• Maida 1 tbsp
• A pinch soda
• water for kneading
• Salt ½ tsp
• Oil 2 tsp
• Puris 6
• Fine sev 3 tbsp
• One boiled potatoes mashed or chopped
• Chaat masala 1 tsp
• Red chilli powder 1 tsp
• Jeera powder 1/2 tsp
• Finely chopped onion 1 nos
• Coriander leaves 1 tbsp
• Tamarind dates chutney 1 tbsp
• Green chutney 1 tbsp
• Sugar 1 tbsp
• Salt to taste.

Preparation:

1. Mix rawa,soda,salt,maida with ice water and knead the dough to sightly elastic consistency. Apply oil and cover and keep aside for 20 min.


2. Make a big round shape with the rolling pin and press round shaped small lid or bottle cap & make more puri shapes.Around 45 puris u can make.


3. Deep fry the puris to fluffy, light brown & crispy.Remove them and drain them on the tissue paper. Don't keep puris one above the other. spread them. After it cools down,store it in air tight container.


4. In a pan mash the potatoes and add salt.it.Mix them.


5. Beat the yoghurt with sugar,a pinch black salt and refrigerate.


6. Take 6 puris in a plate.Make a hole in the centre and add a tsp of mashed or diced potato,sprinkle red chilli powder, jeera powder, chaat masala, a pinch kala namak, chopped onion, green chutney,a tsp of yoghurt,sweet and sour chutney, Again yoghurt on top with fine sev and coriander leaves and a pinch of spice powders.


7. Serve immediately so that it will be crispy inside.

Pani puri

PANI PURI:


Panipuri also known as Gol Gappa (North India), is a popular street snack in the Indian . It comprises a round, hollow "puri", fried crisp and filled with a mixture of water, tamarind, chili, chaat masala, potato, onion and chickpeas. Its size is small enough to fit in the mouth.


Ingredients :

For Puris :

• 1 cup wheat flour (atta)
• 1 cup maida
• 5 cups rava /Sooji
• Salt to taste .
  
  For Pani :
• Mint
• Greenchillies
• Blacksalt
• Bemonjuice,
• Tamarind
• Panipuri powder .
  

Preparation:

1. Mix rawa,soda,salt,maida with ice water and knead the dough to siighty elastic consistency. Apply oil and cover and keep aside for 20 min.
2. Make a big round shape with the rolling pin and press round shaped small lid or bottle cap & make more puri shapes.Around 45 puris u can make.Make into tiny balls. Press small balls as like puris and Fry in very hot oil..
3. Grind mint, greenchillies, lemonjuice, tamarind, panipuri powder with 2 litres of water. Boil potatoes, moong beans mash and mix together.
4. Make a hole on one side in each puri and fill it with a teaspoon of the potato mixture.
5. Top with a little mint and tamarind chutney.
6. To serve, dip each pani puri into the prepared water and serve.

Bhel

BHEL :

Bhel puri is prepared across Indai,and may be known by different names- churu muri in bagalore,jhaalmuri in kolkata .the ingredients include diced boiled potatoes, chutney dal, coriander powder, grated coconut,and mustard oil.It was originally gujrati fast food.bhelpuri is best consumed as soon as it is made .

Ingredients:

• Puffed rice 4 cups (churmure)
• vermicelli (sev) 2 cups
• Boiled potatoes 2nos.
• Onion chopped 1 nos.
• Tomatoes finely chopped 2 nos.
• Turmeric powder 1 tsp
• Red chilli powder to taste
• Salt to taste .

Preparation:

1. Put rice puffs, sev, potatoes, onion, tomatoes, turmeric powder, red chillies and salt in a deep dish and mix well.



2. Put the ingredients of green chutney in a blender and mix well.



3. Put all ingredients of sweet and sour chutney in a frying pan to make a thick mixture.



4. Take the bhel puri out in a bowl; pour both the chutneys over it.



5. garnish with corinder leaves.



6. serve.

Sev puri

HOME MADE SEV PURI:
I am sure you all will love this evening time yummy Sev puri.

Ingredients:

• Rawa ¾cup.
• Maida 1 tbsp
• A pinch soda
• Water for kneading
• Salt ½ tsp
• Oil 2 tsp
• Puris 6 nos.
• Fine sev 3 tbsp
• One boiled potatoes mashed or chopped
• Chaat masala1 tsp
• Red chilli powder 1 tsp
• Jeera powder 1/2 tsp
• Finely chopped onion 1 nos
• Coriander leaves 1 tbsp
• Finely chopped tomato 1 nos.
• Tamarind dates chutney 1 tbsp
• Green chutney 1 tbsp .
• Salt to taste.

Preparation:

1. Puri: Mix rawa,soda,salt,maida with ice water and knead the dough to siighty elastic consistency. Apply oil and cover and keep aside for 20 min.


2. Make a big round shape with the rolling pin and press round shaped small lid or bottle cap & make more puri shapes.Around 45 puris u can make.


3. Deep fry the puris to fluffy,light brown & crispy.Remove them and drain them on the tissue paper.Don't keep puris one above the other.spread them.After it cools down,store it in air tight container.


4. In a pan mash the potatoes and add salt.it.Mix them.


5. Take 6 puris in a plate.Make a hole in the centre and add a tsp of mashed or diced potato,sprinkle red chilli powder, jeera powder, chaat masala, , chopped onion, , green chutney, sweet and sour chutney, fine sev and coriander leaves.


6. Serve immediately.

Katta mita chutney:

Soak lemon sized tamarind,10 dates & 2 red chillis in hot water.Grind them by adding ½ cup water and to a smooth paste.11/2 cups water can be added after grinding and sieve them and Add 1/4 cup jaggery,/sugar powder, ,1/2 tsp jeera powder and boil them till it thickens.(not too thin or thick).1/2 tsp namak can be added to the sweet chutney.u can store the chutney in air tight container in the fridge.Jaggery depends on the sweetness of the dates.can be stored in airtight container in the fridge.

Green Chutney:

1/2 cup mint leaves,1/2 cup coriander leaves,1/2 inch ginger,2 green chilli,grind them to a smooth paste by adding little water.Add salt and ½ tsp lime juice.Chutneys can be stored in airtight container in the fridge.

SHIRKHURMA

Shirkhurma:
Sheer korma or Sheer Khurma is a festival sweet prepared by muslims on Eid ul-Fitr in South Asian Countires. It is a traditional Muslim festive breakfast, and a dessert for celebrations. Sheer means sweetened milk and khurma is made from dried dates.
This special dish is served on the morning of Eid day in the family after the Eid prayer as breakfast, and throughout the day to all the visiting guests.


Ingredients:

• Seviyan(Vermicelli) 120 gms
• Milk 4 cups
• Sugar 5 tbsp or more if required
• Cardamom powder 1/2 tsp Saffron 1/4 tsp
• Almonds 10 nos.
• Pistachios 15nos
• kaju 12nos.
• Charoli 1 tbsp wiped with cloth
• Ghee 2 tbsp
• akhrote 5 nos.
• khawa 200 gm,
• jaiphal(nutmeg)1/2tspn.

Preparation:

1. Soak all the dry fruits in warm water for about 4 to 5 hours.


2. Clean the dry fruits in running water to remove all the dirt.


3. Cut the blanched almonds and pistachios akhrot , kaju into slices.


4. Now heat the ghee in a heavy-bottomed pan and keep the fire low, and add the vermicelli and fry to a light golden colour & keep aside.


5. Heat the ghee in a heavy-bottomed pan and keep the fire low, and add all the sliced (almond,pistachios,akhrote,kaju,charoli) and fry to light golden colour.


6. Take heavy-bottomed pan add 4 cups of milk, kept on high flame for boiling.


7. Add sugar and sevayan ,kawa and boil for few minutes (continuously stir for 5-7 minutes).


8. Add half of the fried dry fruits boil for few minutes.


9. Place the shirkhurma in a bowl and sprinkle the remaining slivers of almond and pistachios, and serve it either hot or cold .

:)

Phirni

Phirni:
Phirni is a traditional South Asian sweet dish, made by boiling rice or broken wheat with milk and sugar, and flavoured with cardamoms, raisins, saffron, pistachios or almonds. It is typically served during a meal or also consumed alone as a stand alone savory.
Phirni is also made with grains other than rice or wheat, and barley kheer is a common variant in northern India and Pakistan.

Ingredinets:

• Rice Flour 1 cup.
• Sugar 1 cup.
• Chopped Nuts (Cashew, Badam pista)
• milk 4 cups.
• cardamom powder 1.2tspn.
• saffron 5-6 strands.

Preparation:

1. Grind soaked rice to make a paste.
2. Boil the milk and add sugar, elaichi powder and saffron.
3. Add the rice flour slowly stirring continuously to avoid forming lumps Once it starts getting thicker - let it cook for 2 -3 minutes before removing from flame for some time in simmer heat.
4. Add the nuts, dry fruits and mix well.
5. Refrigerate & Serve chilled with pistachio nuts.

Halwa

Gajar ka halwa (carrot halwa):
Halva refers to many types of dense, sweet confections, The primary ingredients are nut-butter and sugar. Halva may also be based on numerous other ingredients, including sunflower seeds, various nuts, dry fruits,honey,milk and vegetables such as carrots, pumpkins.

Igredients:

• Grated carrot 1 kg
• Milk 1 litre
• Whole dried milk (khawa) 200 grams
• Sugar 2 cups
• Ghee 2 tbsp.
• Dry fruits (sliced almond and cashew nuts, raisin ) 1/2 cup .
• Caradamom powder 1/2 tspn.
• Orange colour

Preparation:

1. Put milk and grated carrots in a heavy base kadhai / deep saucepan and bring it to boil.
2. Cook over medium heat until all the milk gets dried up,you should stir the mixture occasionally to prevent any sticking.
3. Add sugar, cardamom powder,pinch of orange colour, 1/4 cup dry fruits and continuously stir for 5-7 minutes.
4. Add ghee and mawa. Stir well and fry on low heat until ghee starts separating.
5. Decorate with remaining dry fruits and serve hot.

:)

Aloo palak

Aloo palak:

(Fried potatoes dipped in spinach curry) is made with potatoes instead of paneer, and is popular throughout India and Pakistan. Palak Aloo is usually served with naan, chapati. Palak Aalu can be made with both spinach and mustard, although spinach is the most common. Palak Aalu is commonly served hot, with pulao, and topped with ghee, clarified butter.

Ingredients:

• potatoes 2 nos.
• Onion, medium 1 no.
• Tomato, medium 2 nos.
• Spinach (palak), mediumsize bunches2 nos.
• Ginger garlic paste 1 tbsp.
• Cumin powder (jeera) ½ tsp.
• Red chili powder ½ tsp.
• Coriander powder (dhania) ¼ tsp.
• Turmeric (haldi) ¼ tsp.
• Oil 3 tbsp for frying
• Salt To taste.

Preparation:

1. pick, wash and cut palak.
2. Cut the onions and tomatoes.
3. Peel potatoes, cut into cubes and fry them in hot oil till golden brown,keep aside.
4. Heat oil in a pan, add onions and fry till golden brown colour appear.
5. Add jeera powder, dhania powder, red chili powder, haldi( turmeric powder)and ginger garlic paste,mix well.
6. Now add cut tomatoes and cook till oil leaves the side of the pan.
7. Add the palak leaves and salt and cook for 12 - 15 minutes on a low flame. When done, add fried potatoes cubes and mix well.
8. Serve hot,with chapati or pulao.

:)

Tomato chutney

Tomato chutney:

Chutney is an Anglo-Indian loan word derived from caṭnī (Hindi: चटनी, Urdu: چٹنی), a term for a class of spicy preparations used as an accompaniment for a main dish. Chutneys usually contain idiosyncratic spice and vegetable mix that complement one another.Chutney is an Anglo-Indian loan word derived from caṭnī (Hindi: चटनी, Urdu: چٹنی), a term for a class of spicy preparations used as an accompaniment for a main dish. Chutneys usually contain idiosyncratic spice and vegetable mix that complement one another.Chutney is an Anglo-Indian loan word derived from caṭnī (Hindi: चटनी, Urdu: چٹنی), a term for a class of spicy preparations used as an accompaniment for a main dish. Chutneys usually contain idiosyncratic spice and vegetable mix that complement one another.

(source-wikipedia)

Ingredinets:

• Fresh tomatos(chopped) 5 nos
• Red chilli 1tbs
• Mustard seeds 1/2 tspn
• Turmeric powder 1/2tbs
• Carry leaves4-6
• Ginger garlic paste 1tbs
• Oil 2tbps
• Garam masal powder 1/2tspn
• Coriander powder 1/2 tspn
• salt to taste.

Preparation:

1. Heat a oil in a pan,add choped tomatos,ginger garlic paste,garam masal powder,red chilli powder,corinder powder,salt cook fro few minutes,keep aside.


2. Grind the above cooked ingredients in a grinder(dont grind to fine paste)


3. Heat a oil in a pan, add mustard seeds carry leaves,cook for few minutes then pour the grinded materail.


4. Cook covered for 5 minutes


5. Serve hot garnished with corinder leaves.

:)

Chiken 65

Chiken 65:

The name “Chicken 65″ is universally used to refer to the dish, there are many different stories for how the name came about. It is generally acknowledged that no one knows which (if any) of these theories are true:(source-wiki)

• The 65 in the Chicken 65 represents the year it was introduced by the famous hotel in Chennai called “BUHARI”. Hence the name “Chicken 65″.
  


• They also serve Chicken 78, Chicken 82, Chicken 90 which are all introduced in those years


• According to the Vah Chef on Youtube, Sanjay Thumma, the true story behind the name Chicken 65 is that the recipe originated in an army mess hall where the number 65 referred to the recipe number on the cook’s menu list.


• It is also told that the name Chicken 65 is evolved from the age of the chicken used to prepare this dish. The original recipe called for Chicken 65 was prepared using chickens which were 65 days or roughly over 2 months old. Since this is a bar-snack, young and tender fried chicken goes as a good starter with wine.

(source:wiki)

Ingredients:

• Chicken(boneless, skinless thighs)250gm


• Corn Flour 2 tsps.


• Egg 1nos


• Ginger(paste)1½ tsps


• Garlic(paste)1½ tsps.


• Red Chilies(powder)2 tsps.


• All spice powder(cloves, cinnamon, cardamom)


• Food Color(Red) 4 drops


• Choped green chillis 6 nos


• Lime juice 2tspn


• Salt to taste Oil for frying.

FOR MARINATION:

• Corn flour3tspn


• EGG 1 nos


• Garlic and garlic paste 1 tbsp.


• Chili powder 1 tsp


• Coriander powder 1 tsp.


• Garam masala 1 tsp.


• Pepper powder


• Turmeric powder 1/2 tsp


• Salt to taste.

Preparation:

1. Mix the all ingredients for marination.


2. Wash and marinate the chicken in the marinade for atleast 1 hours.


3. Deep fry the marinated chicken pieces till they turn golden.


4. Heat 4 tsp oil in a sauce pan and add slit green chillies, red chilli, garam masala, red color,carry leaves little salt and the fried chicken pieces.


5. Fry for 4-5 minutes and remove from heat ,add lime juice, mix well.


6. Serve hot with chapati.

:)

Matar paneer

Matar paneer:
Mattar paneer (Hindi: मटर पनीर) is an Indian dish consisting of paneer (cheese) and peas in a sweet and spicy sauce. It is similar to Palak Paneer (paneer with spinach). It is usually served with an Indian type of bread (Naan, paratha, poori, or roti depending on region). This is one of the best known dishes in Indian cuisine. It is quite nutritious and high in caloriesMattar paneer (Hindi: मटर पनीर) is an Indian dish consisting of paneer (cheese) and peas in a sweet and spicy sauce. It is similar to Palak Paneer (paneer with spinach). It is usually served with an Indian type of bread (Naan, paratha, poori, or roti depending on region). This is one of the best known dishes in Indian cuisine. It is quite nutritious and high in calories.
(source–wiki)

Ingredients:

• Matar(green peas)200gm
• Paneer
• Onions(sliced) 2 nos.
• Chopped tomatos2 nos.
• Oil 2 tbsps.
• Corinder powder
• Garam masala powderred
• Chiili powder
• Yoghurt(curd)2tsp.

For the past:

• Coriander leaves(chopped)
• Ginger garlic paste 1tsp
• Salt to taste
• Tomato 2 nos
• Cashewnuts 10 nos.

Preparation:

1. Heat sufficient ghee/oil in frying pan and deep-fry paneer cubes till light brown keep aside.
2. Take a oil in pan ,add tomatos cashewnuts,ginger garlic paste,cook for few minute .
3. Make a fine paste of above cooked ingredients .
4. Take oil in casserole, add sliced onions,cook for few minutes add grinded paste,coriander powder,garam masala powder,red chilli powder,yoghurt & salt cook covered for 5 minutes.
5. Add greenpeas and cook, adding a little water, till the peas are tender and a little gravy remains.
6. Add the fried paneer, and boil for five minutes.
7. Serve hot with chappatis.

:)

Vegetable khurma

Vegetable khurma:
Korma (sometimes spelt kormaa, qorma, kavurma, khorma, or kurma) is a dish originating in South Asia which can be made with yoghurt, cream, nut and seed pastes or coconut milk; it is usually considered a type of curry.


Ingredients:

• Boiled potato 2 nos
• Cauliflower
• Matar 1/2 cup
• Onions(sliced) 2 nos.
• Oil 2 tbsps.
• Corinder powder
• Garam masala powderred
• Chiili powder
• Salt to taste.

FOR THE PASTE:

• Coriander leaves(chopped)
• Ginger garlic paste 1tsp
• Tomatos 2nos.
• Cashew nut 10 nos.

Preparation:

1. Take a oil in pan ,add tomatos cashewnuts,ginger garlic paste,cook for few minute .
2. Make a fine paste of above cooked ingredients .
3. Take oil in casserole, add sliced onions,cook for few minutes add grinded paste,coriander powder,garam masala powder,red chilli powder & salt cook covered for 5 minutes.
4. Add boiled vegetables,half a cup of water, allow to cook covered for 10 minutes.
5. Serve hot garnished with corinder leaves.

:)

Chiken khurma

Chiken khurma:
Korma (sometimes spelt kormaa, qorma, kavurma, khorma, or kurma) is a dish originating in South Asia which can be made with yoghurt, cream, nut and seed pastes or coconut milk; it is usually considered a type of curry.

INGREDIENTS:

• Chicken 500 gms.
• Onions(sliced) 2 nos.
• Oil 2 tbsps.
• Salt to taste

FOR THE PASTE:

• Cashewnuts 10 nos.
• Coconut(grated) 2 tbsps.
• Coriander leaves(chopped)
• Gingergarlic paste
• Tomatos 2 nos
  


• FOR MARINATION:
• Yoghurt(curd) 1 cup
• Ginger-garlic paste 1 tbsp.
• Chili powder 1 tsp.
• Coriander powder 1 tsp.
• Garam masala 1 tsp.
• Pepper powder ½ tsp.
• salt to taste
• 1/2tsp termaric powder


• Preparation:


• 1.Mix all the ingredients for marination.


• 2.Wash and marinate the chicken in the marinade for atleast 2 hours.


• 3.Take a oil in pan ,add tomatos cashewnuts,ginger garlic paste,cook for few minute


• 4.Grind coconut, coriander, Choppedtomatos and cashewnuts to a fine paste and keepaside.


• 5.Take oil in a casserole, add sliced onions and cook for 5 minutes.


• 6.Add the marinated chicken,red chilli mix well and cook covered for 10 minutes.


• 7.Add the ground paste and salt and mix well, cook covered for 5 minutes.


• 8.Serve hot garnished with coriander leaves.


• :)
  

Sabudana vada

Sabudana vada :
Sabudana vada is an Indian dish, typically consumed in Maharashtra, India. It is a deep fried sago-potato dumpling served with spicy green chutney.
Mainly eaten during fasting, this evening snack is even otherwise widely popular. Sabudana vada is served as an accompaniment to hot masala chai.



Ingredients :

• Sago (sabudana) 1 1/2 cups
• potatoes boiled and mashed 3 medium
• Roasted peanuts, coarsely ground 1 cup
• Green chillies finely choped
• 2tbs of basan
• Fresh coriander leaves, finely chopped
• 2 tablespoons Lemon juice
• 1 tablespoon Salt to taste
• Oil to deep fry
  

Preparation:

1.Soak the sabudana, in enough water to cover it, for about two hours.

2.Drain off excess water.

3.Mix together sabudana, mashed potatoes, ground peanuts,basan, chopped green chillies, coriander leaves, lemon juice and salt,mix thoroughly.

4.make a lemon sized balls, flatten between palms of your hands.

5.Heat sufficient oil in a kadai and deep fry wadas in hot oil till golden brown.

6.Serve hot with chutney of your choice .

Vada

VADA:
Vada (IAST: va?a, Tamil: ???, Telugu: ??, Tulu: ???, Kannada: ???, Malayalam: ??); also known as vadai, wada or vade (pronounced "vah-daa", "vah-dey", or "vah-die"), is a savoury snack from South India.
Vada can vary in shape and size, but are usually either doughnut- or disc-shaped and are about between 5 and 8 cm across. They are made from dal, lentil, gram flour or potato.
Vada is a traditional South Indian food known from antiquity. Although they are commonly prepared at home, vadas are as well a typical street food in the Indian Subcontinent and Sri Lanka. They are usually a morning food, but in street stalls and in railway stations, as well as inside the Indian Railways, they are available as a snack all through the day.

( SOURCE-WIKI)

INGREDIENTS:

To Grind:

• 2 cup of Uditdal,1/2 cup rice garains,2tsp of chana dal (Soaked for 2hrs)
• Green chilies
• Corinder leaves,
• Pinch of bicarbonate of soda
• Salt to taste

PREPARATION :

• Grind the above ingredients in a blender or a food processor without adding water.
• Remove the batter in a vessel.
• Make a round shape with your hands & make a hole at the center with the help of little water or u can also put graded paste in vada maker.
• Drop the vada into the oil.
• Deep fry them in hot oil until they are golden brown. The whole recipe will take about 20 minutes.
• Serve with Coconut chutney or sambhar or tomato sauce.

:)

Samosa

• 
  
  Veg samosa:
• The samosa (pronounced [s?'mou?s?]) or shingarar (pronounced ['shi?gr??r]) in south Asia (Punjabi: smosa, Hindi: samosa), sambusak (Arabic: ???????),
  It generally consists of a fried or baked triangular-, half-moon-, or tetrahedron-shaped pastry shell with a savory filling of spiced potatoes, onion, peas, coriander, lentils, or sometimes fresh paneer. Non-vegetarian samosas may substitute fillings of minced meat or fish. The size and shape of a samosa as well as the consistency of the pastry used can vary considerably, although it is mostly triangular.Serve samosa hot with hari chutney, tamarind chutney/ tomato suase.

Ingredients:

FOR COVER:

• 1 cup all purpose flour (Maida) Water to Knead dough
• 2tbsp oil
• Little salt
• 1/4th tsp. Ajwain (optional)

FOR STUFFING:

• 3-4 Potatoes (boiled, peeled & mashed)
• 1/2 cup Green Peas (boiled)
• 1-2 Green Chilies (finely chopped)
• 1/2tsp Ginger (crushed)
• 1tbsp coriander finely chopped
• 1/2tsp Garam masala
• 1/2tsp turmeric powder
• Salt to taste
• 1/2tspn mustard seeds
• oil for frying

Preparation:

For Cover:

• Mix all the ingredients (salt, oil, ajwain) except water.Add a little water at a time.Pat and knead well for several times into a soft pliable dough.Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

• In a pan add little oil mashed potatoes and all dry masalas (salt, chili powder, turmericpowder, garam masala) and green chilles, ginger and Mix well.Add green peas, Add coriander cook for few minutes and keep aside.
  
• METHOD :
• 
  Make small rolls of dough and roll it into a 4″-5″ diameter circle.Cut it into two parts like semi-circle.Now take one semi circle and fold it like a cone. Use water while doing so.Place a spoon of filling in the cone and seal the third side using a drop of water.Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
  Serve samosa hot with hari chutney, tamarind chutney/ tomato suase.
• :)