INGREDIENTS:
CHICKEN BONELESS - 1/2 KG
GRAM FLOUR (BESAN) - 4TBLSP
SOOJI (RAVA) - 4TBLSP
RED CHILLI POWDER - 2TSP
LEMON JUICE - 4 TSP
TURMERIC POWDER - 1/4 TSP
FOOD COLOR RED - 1 PINCH
GINGER & GARLIC PASTE - 4 TSP
SALT - TO TASTE
CORIANDER LEAVES – 1 CUP CHOPPED
CHICKEN MASALA POWDER - 1 TSP
CURRY LEAVES – 1 STEM
RED CHILLI – 3 TO 4
OIL - FOR FRYING
Start marinating chicken:
Take the boneless chicken, wash and then add Gram flour, Sooji, Chilli powder, turmeric powder, ginger & garlic paste, salt, lemon juice, chicken masala powder and coriander leaves chopped, food color mix everything and leave it for nearly 1 hour.
Take a pan add oil (for frying) after it is heated take the marinated chicken and start frying in medium flame until it is fried well and crispy.
Fry little red chillies and curry leaves remove on to the tissue paper. Now sprinkle some lemon juice and serve it hot.
BITTER GOURD- 1LB
URAD DAL - ½ TSP
CHANNA DAL - ½ TSP
OIL - 2 TBLS
MUSTARD - ¼ TSP
CUMIN SEEDS - ¼ TSP
CHILLI POWDER - ½ TSP
CURRY LEAF-1 STEM
SALT - TO TASTE
TURMERIC POWDER - ¼ TSP
ONION -1 BIG (SLICED)
GARAM MASALA POWDER – 1 TSP
Take the bitter gourd and cut them into pieces as shown. Also cut the onion into slices.
Take a pan and add oil, after heating add some turmeric powder then mustard seeds, cumin seeds, chana dal, urad dal, and fry them little then add the curry leaves and mix while frying. After frying for a little time, add onion slices and keep frying.
Now add the BITTER GOURD pieces and mix them well. Add salt and cook in a medium flame by placing a lid for five minutes. Then remove the lid and start mixing while frying.
Now add chilli powder and little garam masala powder and fry for few more min in low flame. Now the Bitter Gourd Fry is ready!
Serve with rice or rotti.
INGREDIENTS :
GONGURA LEAVES – 1 BUNCH
EGGS - 4
SALT - TO TASTE
CHILLI POWDER - ¼ TBLSP
OIL - 4 TBLSP
MUSTARD SEEDS - ¼ TSP
GINGER - ½ INCH
GARLIC - 3PODS
RED CHILLI - 3
CURRY LEAF - 1 STEM
TURMERIC POWDER - ½ TSP
TAMARIND - ½ TBLSP
ONION - 1 BIG
CARDAMOM - 2
CLOVES - 4
CINNAMON STICK - ½ INCH
CORIANDER SEEDS - 4TBLSP
CUMIN SEEDS - 3TBLSP
PREPARING ( masala paste) - Take a bowl and add coriander seeds, cumin seeds, cinnamon, cloves, cardamom, garlic and ginger. Take all of them to a grinder jar and make a paste and keep a side.
Now take a pan and add 1tblsp of oil. After heating, add some turmeric powder. Then add the boiled eggs and fry little and remove them a side.
Then in the same pan add few onion slices and gongura leaves. Mix well and cook for few minutes by keeping the lid until it is cooked well. then add salt and chilli powder and mix It well. then take the cooked gongura and grind to a medium paste.
Take a pan and put 3 table spoon of oil and after heating add mustard seeds, cumin seeds, curry leaves, red chilli, and let them fry then add masala paste and let it fry into golden brown.Later put the chopped onions and let it fry.
Now add gongura paste into the fried masala (as per your taste you would like to have more tinge you can add some tamarind juice(optional) and some salt) then add the fried eggs. Place the lid and cook for 5 min in medium flame.
Gongura Eggs curry is ready to serve!
INGREDIENTS:
RICE - 1 CUP
YOGURT - 1 ½ CUP
CARROT - 1 SMALL GRATED
MUSTARD - 1 TSP
URAD DAL - 1TSP
CHANNA DAL -1 TBLSP
FENUGREEK SEEDS- ¼ TBLSP
PEANUTS - ¼ CUP
RED CHILLI - 1BIG
CURRY LEAVES - 1 STEM
ONIONS - 1 BIG
GREEN CHILLI - 2 SMALL
OIL - 1 ½ TBLSP
GINGER - ½ INCH GRATED
SALT - TO TASTE
CORIANDER - FOR GARNISHING
First take a bowl and add 1 cup of rice put 2 ½ cups of water and cook well in a rice or pressure cooker. Remove the cooked rice and keep a side.
Now take a pan and add oil. After heating add Mustard seeds, Fenugreek seeds, Red chilli, Cumin seeds, Chana dal, Urad dal, Peanuts, grated ginger and carrot, Onions, green chilli, Curry leaves one after other and fry them into golden brown color.
Now add the cooked rice into the fried ingredients.
Now take the yogurt and mix into that rice. Add some salt to taste.
Remove into a plate and garnish with coriander leaves.
INGREDIENTS:
RIDGE GOURD – 1 BIG
SESAME SEEDS – 1 CUP
CUMIN SEEDS – 1TBLSP
GARLIC – 5 to 6
RED CHILLI – 2 to3
SALT – TO TASTE
TAMARIND – 1 TSP (PULP)
OIL - ½ TBLSP
CHANA DAL - 1/4 TBLSP
CURRY LEAVES - FEW
Take the ridge gourd and cut them into pieces
Heat the pan and add oil, after heating, add the Cumin seeds, Sesame seeds, garlic pods, Red chilli and fry them until golden brown. Remove to a plate and put them a side.
Now in the same pan add little turmeric powder, and ridge gourd peels and also the pieces. Add salt and tamarind and mix well. Keep lid and steam cook in medium flame until the water gets dry.
Now let it cool for a bit and add the fried sesame seeds mix and cooked ridge gourd into a grinder and make it into medium paste (DO NOT add water while grinding).
Add 1/4 teaspoon of oil to pan and after heating add chana dal, sesame seeds, red chilli and curry leaves. Once these are fried, add the ridge gourd paste to pan. Remove to a bowl after one minute - the chutney is ready!
Now it is ready to serve with Idly, Dosa, Chapati (Roti) or White rice.
INGREDIENTS
BRINJAL (Egg Plant) – 10 COUNT
CHANA DAL – 2 TBLSP
URAD DAL – 2 TBLSP
FENUGREEK SEEDS ((MENTHILU) -1/4 TSP
CUMIN SEEDS - ¼ TSP
CORIANDER SEEDS – 1 TBLSP
TAMARIND – LITTLE
RED CHILLI – 5 TO 6
GREEN CHILLI – 4 TO 5
CURRY LEAVES – FEW
HING (ASAFOETIDA) -1 PINCH
TURMERIC POWDER -1/4 TBL SP
OIL – FOR FRYING BRINJALS
SALT – TO TASTE
GARLIC – 5 PODS
First, let us make the stuffing powder for brinjals:
Take a pan add little oil, after heating add the ingredients - Chana dal, Urad dal, Fenugreek seeds, Red chillies, Coriander seeds, Cumin seeds, let them fry golden color then add the Garlic, Curry leves, Turmeric powder, Hing, Salt, and Tamarind then mix well. Now take the grinder and make it powder
Now take the brinjals and make four slits on sides to stuff the masala paste. (Tip: keep the cut brinjals in salt water, so that they won't become dark, while you are cutting the other brinjals). When you are done with cutting all the brinjals, drain the water and remove them and keep them aside.
Then take a pan, add more oil (to fry the brinjals) after heating leave the brinjals slowly into the oil and fry them for 30 sec until they are half cooked. Then remove them and let them cool.
Then take the masala powder and add little water and make it paste. Start stuffing the masala paste into the fried brinjals.
Now take a flat non stick pan and add little oil after heating add the green chilli and place all the stuffed brinjals and cover the pan with lid. Cook in medium low flame. Every 3 min remove the lid and keep turning the brinjals. cook nearly for 10min.
Now remove into a bowel or a plate and start serving.
INGREDIENTS:
CAULIFLOWER - 1 LB
CORN FLOUR - 1 TBL SP
MAIDA (ALL PURPOSE FLOOR) - ¼ CUP
GREEN CHILLIES - 2 BIG (CHOPPED)
ONIONS - 2 BIG (CHOPPED)
GINGER - 2 TBL SP (PASTE)
GARLIC - 2 TBL SP (PASTE)
CURRY LEAVES - 1 STEM
AJINAMOTO (CHINEESE SALT) - ½ TSP
TOMATO KETCHUP - 3 TBL SP
SOY SAUCE - 3 TBL SP
FOOD COLOR – 1 PINCH (OPTIONAL)
OIL - FOR FRYING
First take the cauliflower, cut them into pieces and chop the chillies, and onion.
Take the maida and cornflour put some salt, ginger, garlic paste then add water and make a paste. (add food color optional). Now dip the gobi pieces into the paste.
Take a pan and add oil for frying. After heating, take the gobi pieces and leave them slowly into the oil. Fry them till golden brown. Then remove fried gobi aside.
Now, take the pan, add 3 tblsp of oil then add curry leaves, green chillies, chopped onions, ginger garlic paste. After frying little add soya sauce, tomato sauce, ajinamoto and mix them well.
When the onion is fried, add the fried gobi and chopped coriander leaves and mix well.
After 5 min, take the manchurian into a bowl and garnish with curry leaves and chillies, now it is ready to serve.
