CARROT CURRY

INGREDIENTS:

CARROT - 1/2 LB

MUSTARD  SEEDS - 1/2 TSP

CUMIN SEEDS - 1/2  TSP

ONION - 1/2 CHOPPED

GREEN CHILLI - 3 BIG

COCONUT - 5 SMALL PIECES GREATED

PEAS - 1/4 CUP ( SOAK PEAS OR FROZEN PEAS )

URAD DAL - 1 TSP

GARLIC - 2 SLICE

GARAMMASALA  POWDER

TURMERIC POWDER -1/4 TSP

CORIANDER LEAVE ( CHOPPED )

OIL - 3 TBLSP

Take carrots and onions and cut them into small pieces.

Place the pan on stove, add Oil, after heating add some turmeric powder. Now add all the ingredients (Mustard seeds, Urad dal, Cumin Seeds,Onions, and Green Chilli) one after other. Fry them little. later add the carrot pieces then boiled peas and then add little salt and mix it well. Keep the lid for few min and steam cook. Then add Chilli Powder, Chopped Garlic, garam masala powder and grated coconut and chopped coriander and fry in medium flame. Close the lid and let it cook for some time.      Serve it hot with Rice or roti.

Cheesy Chicken Quesadillas

CHICKEN PAKODA

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.