Garlic Chicken Fry

Ingredients:-

Chicken boneless 250gms

Garlic 10 pcs

Curry leaves few

Red chillies whole 5

Salt to taste

Turmeric powder 1tsp

Oil 2 tbsp

Cashewnuts 10pcs

Method:-

Grind red chillies and garlic into fine paste.

Marinate chicken with the above paste,turmeric powder and salt.Leave it for 1 hour.

Take oil in a non stick pan,when hot add cashewnuts and curry leaves.Stir for 2 minutes.

Then add chicken.Stir on high flame for a about 2 minutes.

Cover the pan and let the chicken become soft.

Fry till dry.

Cabbage Paratha

This paratha i saw in Rak's kitchen and i loved it.I usually avoid cabbage but i used grated cabbage in this paratha and the taste was awesome.

Ingredients:-

Wheat flour 2 cups

Grated cabbage 1/2 cup

Cumin seeds 1 tbsp

Green chillies chopped 2

Salt to taste

Oil for frying

Method:-

Mix all the ingredients except oil.Use very till water as cabbage leaves water and made a hard dough.Let it rest is for 10minutes.

Take tennis ball size dough and roll into a round shape roti with rolling pin.

Heat tawa and fry the roti on the sides,applying oil on both the sides while frying.

Serve hot with plain curd.

Vegetable Nuggets

Ingredients:-

Potatoes 2 boiled

Carrot 2 boiled

Peas 1/2 cup boiled

Cauliflower 4-5 florets boiled

Bread crumbs 5 tbsp

Plain flour 4 tbsp

Pepper 1 tsp

Coriander powder 1 tbsp

Garam masala powder 1tsp

Salt as per taste

Oil for deep frying

Method:-

Mash all the veggies and add salt,pepper,coriander powder and garam masala.

Mix well and make your desired shapes.Spread flour and bread crumbs in two different plates.

Coat the nuggets on the flour and then on the bread crumbs.

Heat oil and deep fry the nuggets in batches and take them on the tissue paper.Serve hot with tomato sauce.

For the healthier version of this check the grilled vegetable tikkis

Palak Pakoda

Ingredients:-

Palak/spinach few leaves

Besan 1 cup

Rice flour 2 tbsp

Cooking soda a pinch

Salt as per taste

Oil for deep frying

Method:-

Clean each palak leaf and dry it with a cloth.

Make a thick batter of besan,rice flour cooking soda and salt.

Heat oil in a deep frying pan.When hot take a single leaf of spinach and dip into the batter and slowly leave it into the hot oil.

Fry until light golden colour.Take it on a tissue paper.

Do with the rest of leaves.

Serve hot with chat masala.

Kaikari Biryani

Everyday sunday i don't miss Sanjeev kapoor's Khana Kazana on Zee tv.Yesterday he showed kaikari biryani and loved the ingredients he used so i noted the recipe and did this.Believe me the taste was awesome,i liked it more than the kids.

Ingredients:-

Basmati Rice 1 1/2 cups

Vegetables (Potatoes,tomatoes,beans,cauliflower,peas,carrot and Capsicum)

Onions chopped 1

Green chillies 3

Curry leaves few

Turmeric powder 1/4tsp

Lemon juice 1 tbsp

Salt to taste

Oil 4 tbsp

Masala paste

Poppy seeds 1tbsp

Cumin seeds 1 tbsp

Coriander seeds 1 tbsp

Sauf 2 tbsp

Red dried chillies 4

Fresh grated coconut 1/4cup

Ginger 1' pc

Garlic 10

Take 1 tsp oil in a pan.Add poppy seeds,cumin seeds,coriander seeds,sauf,red chillies and coconut.Fry till light brown colour.When cool grind into smooth paste along with ginger and garlic.

For Masala

Cardamom 2

Cinnamon 1' pc

Clove 4

Mace 1'pc

Star anise 1

Black pepper 10

Nutmeg powder a pinch

Dry roast all the above and when cool grind into fine powder.

Method:-

In the remaining oil and once oil is hot add onions.Saute till light brown in colour.Add potatoes,carrot,beans,cauliflower and curry leaves.Stir.

Cover and cook on high for 4-5 minutes.Then add rice,tomatoes,peas,masala powder,masala paste and salt.Mix well.

Add capsicum,green chillies and mix well.

Now add enough water.I added 1 1/2 cup water to 1 cup rice.The amount of water depends on the rice used.

Once rice is done add lemon juice.Stir once and serve hot with raita or just plain curd.

Happy wedding anniversary to me.We both completed 9 years of togetherness.......

Chakalu

Ingredients:-

Rice flour 1 cup

Channa dal/senagapappu 2 tbsp (soaked overnight)

Curry leaves few

Salt to taste

Red chilly powder 1 tsp

Ghee/butter 1 tbsp

Oil for deep frying

Water warm to make the dough 1cup

Method:-

Drain water from the soaked channa dal.Pat dry them.

Take flour,salt,channadal,curry leaves and ghee in a big bowl.With warm water make a thick dough similar to puri dough.

Take a small lemon size dough and press it on a plastic sheet into a round 2''circle.

Make with the rest of the dough.

Heat oil and deep fry in batches until light golden colour.

Once cool store in a air tight container.