Chicken Pakoda

Chicken Pakoda

Ingredients

Chicken pieces - 250 gms

Red chilli powder - 1 and 1/2 tsp

Turmeric powder - 1/4 tsp

Ginger and Garlic paste - 1 and 1/2 tbsp

Vinegar - 1/2 tsp

Salt - 1/2 tsp

Ingredients for pakoda batter

Bengal gram flour / Chickpea flour - 1/4 cup

Rice flour - 1/4 cup

Cooking soda - less than 1/4 tsp

Red chilli powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Chopped curry leaves

Salt - 1/4 tsp

Water required

Oil to deep fry

Chicken Pakora

Method

Mix chicken pieces with red chilli powder, turmeric powder, ginger - garlic paste, vinegar and salt, mix well and marinade chicken pieces for 1 hour.

To the marinated chicken pieces add bengal gram flour, rice flour, cooking soda, red chilli powder, turmeric powder, chopped curry leaves and salt. If required sprinkle little water, mix well until thick batter is coated on chicken pieces. Deep fry chicken pakoda in hot oil till golden brown and crispy.

Crispy chicken fritters

Aloo Masala Sandwich

Aloo Masala Sandwich

Ingredients

Aloo tikki - click here for recipe

Green chutney - click here for recipe

Sandwich Bread

Finely chopped onion

Finely Chopped tomato

Finely Chopped green chilli

Finely Chopped coriander leaves

Aloo bhujiya or Sev

Butter

Potato Sandwich

Method

Spread butter on a slice of bread on both sides. Toast the bread on hot tawa until crispy. On one side of toasted bread spread a tsp of green chutney. Slightly smash aloo tikki and place on top of green chutney. Sprinkle some chopped onion, chopped tomato, chopped green chilli, chopped coriander and sev. Cover with another toasted bread slice and serve.

Indian Bread Sandwich

Paneer Kathi Roll

Paneer Kathi Roll

Ingredients

Romali Roti / Pulkas- 6 nos

Paneer- 250 gms

Capsicum large sliced- 1 no

Onion medium sliced- 1 + 1 nos

Red chilly powder- 2 tsp

Shahi masala powder- 1 tsp

Ajinomoto- 1/4 tsp

Tomato sauce- 2 tsp

Kasoori methi crushed- 1/4 tsp

Salt to taste

Oil- 4 tbsp / Butter- 2 tbsp

Coriander leaves- few tbsp

Paneer Masala

How to prepare stuffing

Heat oil in a pan when hot add 1 no slices onion and fry for few mins. Reduce pan heat, add red chilli powder, shahi korma powder, ajinomoto, tomato sauce, kasoori methi and saute on low heat for 2 mins. Now add paneer, required salt and 2 tbsp water, stir well until masala well coated on paneer pieces. Next add sliced onion and capsicum, increase pan heat and stir well without breaking paneer pieces. Finally add chopped coriander leaves, toss well and remove paneer stuffing from heat.

To assemble

Spread romali roti or pulka on kitchen counter. If using romali roti fold it into half. Place a spoonful of paneer stuffing in the middle of roti, fold the bottom and sides of roti and roll it into cylinder keeping the stuffing secure. Wrap it with a foil papper or butter papper and serve hot.

Paneer Roll

Hummus Recipe - How to Make Hummus

Hummus

Ingredients

Kabuli Channa / Chickpeas - 1 cup

Garlic cloves - 4 nos

Olive oil - 3 tbsp

Thick curd - 3 tbsp

Lemon juice - 1 tbsp

Sesame seeds - 1 tsp

Salt and Red Chilli powder to taste

Hummus

Method

Soak kabuli channa in water overnight. Next day drain soaked channa and pressure cook until soft and tender. Allow to cool until channa reaches room temperature.

Place curd in a fine strainer, reserve thick curd and discard any water is found.

In a mixer blender add cooked channa, garlic cloves, olive oil, strained thick curd, lemon juice, sesame seeds, required salt and red chilli powder. 

Run the mixer until channa is ground to creamy and smooth paste.

Remove hummus to a bowl, make small well in the center and pour 1 tsp olive oil in it or sprinkle little chilli powder on top.

Serve with warm pita chips or with crackers or with thickly cut vegetables.

Hummus

Mutton Potato Fry

Urulai Kizhangu Mutton Varuval

Potato Mutton Fry

Ingredients

Potato Large - 2 nos

Mutton with bones - 1/2 kg

Onion medium chopped - 2 nos

Curry leaves - few

Ginger and Garlic paste - 1 and 1/4 tbsp

Red Chilli powder - 1 and 1/2 tsp

Turmeric powder - 1/4 tsp

Salt to taste

Water - 1/4 cup

Oil - 3 tbsp

Urulai kizhangu Mutton Varuval

Method

Peel the potato skin, chop into cubes and boil until 3/4th done.

In a pressure pan add mutton pieces, chopped onion, curry leaves, ginger and garlic paste, red chilli powder, turmeric powder and water.

Pressure cook mutton until tender for 15 mins.

Once pan pressure is released, remove the pan lid, add required salt, par boiled potatoes and oil to the mutton gravy and mix well. 

Keep pan on high heat and cook until the gravy dries up. 

Fry the mutton pieces on medium heat without breaking the potatoes until the oil separates on the sides of pan.

Serve hot mutton potato fry with steamed rice or with chapati.

Aloo Mutton Fry