Chicken :1.5 pounds
Corn flour: 1/2 cup
Chilli powder (red): 2 1/2 spoons
Salt: To taste
Ginger garlic paste: 1 tb spoon
Coriander powder :1 tb spoon
Soy sauce: To taste
Tomato sauce: To taste
Oil: Deep Fry
Procedure: 1.Take the chicken in a bowl and add corn flour, chilli powder, salt , ginger garlic paste, coriander powder and mix well (add little water if required for coating).
2.Marinate the chicken for an hour.
3.Add half beaten egg to the marinated chicken mix and deep fry in oil.
4.Heat little bit of oil in separate pan and add onions, chilies saute them for couple of minutes till they are wet. Now add soy and tomato sauce and mix them properly.
5.It's time to add fried chicken to the pan and mix well. Now chili chicken is ready to serve with your favorite beverage.
Enjoy the chicken
Roti pachadi's/pickles can be prepared with any vegetable of your choice.Rolu/mortar is a bowl, typically made of hard wood, ceramic or stone.I remember my grand mom using this mortar/pestle to grind the pachadi and also make batter for vada's and idli's.The pachadi/pickle prepared by using pestle has its own taste , its delicious compared to the one ground in the blender.
Ridge gourd is low in saturated fat and cholesterol, high in dietary fibre, vitamin C, riboflavin, zinc, thiamin, iron, magnesium and manganese. The nutritional value of gourd makes it suitable for maintaining optimum health, weight lose. It has excellent cooling properties.
Ridge gourd - 1 peeled and cubed
Garlic - 3 pods
Tomato - 1 (optional)
Red chilies - 2
Green chilies - 2
Peanuts - 3 tsp(optional)
Cilantro - 1/2 cup chopped(optional)
Tamarind pulp- 2tsp(if using fresh tamarind , if you are using store brought paste use 1/4 tsp)
Oil - 2 tsp
Mustard seeds - 1/4tsp
Channa dal - 1tsp
Urad dal - 1/2 tsp
Turmeric - a pinch (optional)
Curry Leaves - 2
1.Clean and cut tomatoes,ridge gourd,green chilies,cilantro.Heat 1 tsp oil in a pan , add green chilies,red chilies,peanuts.After they splutter add ridge gourd,garlic,tomato and cook them on medium heat for 5-8 min ridge gourd is 60% cooked .
2.Add chopped cilantro and cook the mixture for 2 min.Turn off the heat .
3.Once the mixture comes to room temperature ,blend the mixture by adding salt and tamarind pulp(you can make this pachadi/pickle into smooth paste or also coarse depending on your taste) .
4.Take a pan , add 1 tsp oil .Once the oil is hot add mustard seeds,curry leaves,channa dal,urad dal,turmeric,.Once the dals turn brown switch off the heat and add the tempering to the pickle.
Vegetable Pulao is a delicious one pot meal , when you are in no mood to prepare big meal.It's a mix of spicy veggies with rice served with raita of your choice.Any veggies can be used, soya chunks also can be used if you like them , its a great source of protein.
Potato - 2 (Diced into cubes)
Basmathi Rice - 2 cups
Cauliflower - 1 cup(approx 10-15 small florets)
Carrot - 1(thinly sliced)
Peas - 1/2 cup
Onion - 1 (sliced vertically)
Fried onion - 2 tsp(add according to taste)
Cumin seeds - 1/2 tsp
Ginger garlic paste - 1tsp(optional)
Cinnamon - small piece(add according to taste)
Cardamom - 1(add according to taste)
Bay leaf - 1
Oil - 2tsp
Methi - 1/4 cup
Cilantro - 1/2 cup
Mint -2 leaves(optional)
Spring onion - 2 tsp(optional)
Garlic - 2 pods(optional)
Salt - to taste
Green chillies - 2(slit length wise)
Red chili powder - 1/2 tsp(optional , add according to taste)
1.Wash and soak rice for 30 min.
2.Wash all the veggies and chop them accordingly.Take a pan , heat oil .Add the whole garam masala(bay leaf,cardamom,cinnamon,jeera/cumin seeds) and saute them for a min.
3.Add onion,green chilies and saute them for 2 min,add chopped veggies to the pan.Potato takes a little time to cook so if you are adding peas then add after 2 min to avoid over cooking.Add ginger garlic paste and cook for 2 min .
4.Add salt,chopped mint,methi,spring onions,half cilantro,red chili powder and cook the veggies until they are 40% cooked.
5.Drain all the water ,add rice and saute it for 2min and open cook the rice or turn off the heat and cook the rice with 4 cups of water in rice cooker.
I went to Hay Market(farmers market) in downtown Boston and saw fresh corn ,without a second thought I picked them up and after I came home asked Shirish if he wants to have grilled corn and his response was a big yes .
Here I have an electric stove so I came up with this idea of using the grill stand which I brought to prepare Pulkas ,it takes some time but believe me the taste is amazing.
Nutritional Values of Corn.
Turn on the heat on high ,place the grill on the stove and grill the corn slowly by turning it occasionally.It takes any where in between 20-25 min to cook evenly.
You can serve it with butter or you can prepare "Ellipaya karam(garlic mixed with red chili powder)".
Crush garlic ,add butter/oil,salt,red chili powder and mix it .
Back to recipe.
Corn chips mixture is my family's all time favorite.Easy to prepare ,lite snack to munch on.
Nutritional values of Corn
Preparation Time : 20-25 min
Raw Corn Chips/Flakes - 4 cups
Peanuts - 1 cup
Curry leaves - 7-8
Oil - To fry
Garlic - 2 pods(crushed)
Green/Red Chillies - 2(add according to taste & quantity)
Salt - to taste
Red Chili powder - 1/4 tsp(add according to taste & quantity)
1.In a wide skillet heat oil , once the oil is hot, add few corn chips at a time and fry them for a min until they fluff.Keep them aside in a tissue .
2.In the same oil fry peanuts until the raw smell is gone.
3.Crush the garlic mean while.Take 2-3 teaspoons of oil depending on the corn quantity for tempering .Once the oil is hot add crushed garlic,curry leaves,green chillies.After a min add salt,red chili powder,raisins(optional).Add corn flakes and mix together.Switch off the heat.
Corn flakes can be stored in an air tight container for 10-15 days(allow the corn to come to room temperature before storing in air tight container).
Note:Mix the tempering make sure it doesn't burn,you don't want the bitter taste of the burnt garlic.
Serving Tip: You can add lime,tomato,onion,finely chopped cilantro while serving this dish with a drink.