Chicken Lollypop

Ingredients:

8 Chicken wings
4 tbsp Corn flour
2 Egg
Garlic ginger paste
3 garlic slices
2-3 red chillies
Small ginger
Kadipatta
Coriander leaves
Red chilli powder
Soya sauce
Salt
Oil for deep frying

How to make Chicken Lollypop:

Part #1:
Turn Chicken Wings into Chicken Lollypop base:
1. Usually the meat portion is sticked on to the small bony part of the chicken wings.
2. Give a round cut to that meat portion and separate it from the bony part.
3. Push the meat upwards genteelly and make a small boll of meat towards the other end of the chicken wing
4. The chicken wings will have now a small bone to hold the lollypop
5. Put some soya sauce and garlic ginger paste and marinate it.

Part #2:
1. Add eggs, salt, red chilli powder and corn flour and make a fine batter.
2. Now mix chicken wings with it fully one at a time.
3. Heat oil in a deep bottomed pan and deep fry chicken wings one at a time until dark brown.
4. Make sure that the flame is medium - this will allow the chicken wings to get fried nicely.

Part #3:
1. Grind 3 garlic slices, ginger and red chillies separately (Making the fresh paste will give good taste). Do not make fine paste, the pieces should be visible
2. In other flat pan, heat some oil
3. Put garlic ginger read chilli paste and cook for some time
4. Put kadipatta and coriander leaves
5. Put tomato ketchup, soya sauce and cook.
6. Put pasta sauce or red chilli sauce so that the mixture gets good red colour. You can use any other sauce if you have.
7. Put some water and allow the mixture to cook. Do not make watery gravy of it. The mixture should be evenly thick.
8. No need to add salt as the Soya sauce provides enough salt.
9. Now put the fried lollypops in it and mix them till they turn shiny.
10. Cover the bony part with aluminium foil and your dish is ready

नानकटाई

सामग्री:
२ कटोरी मैदा
१ कटोरी घी
१ कटोरी पीठी शक्कर
इलायची (वेलदोडा)
१/२ चम्मच बेकिंग पावडर
२ चम्मच दही

बनाने का तरीका:
1. इलायची को थोडी से शक्कर के साथ mixer मै से निकाले. इस तरह इलायची एक जैसे mix हो जती है.
2. घी को थालीमे, सफ़ेद होने तक हाथसे mix करे
3. थोडी थोडी शक्कर डालके हाथस mix करते जाए और बीच बीच मै इलायची कि पावडर डाले
4. शक्कर mix होने पर, दहीमें बेकिंग पावडर मिलाके आटे मै डाले
5. फ़िर थोडा थोडा मैदा दालके आटा गुंद ले
6. आटा तैयार होनेके बाद उसके छोटे छोटे गोले कर ले
7. नानकटाई या तो oven या microwave से बके करे

microwave मै ये गोले २ min के लिये रखे.
नानकटाई के पकने के हिसाब से, वापस २ min के लिये रखे.
ज्यादा देर तक microwave मै रखनेसे नानकटाई अंन्दर से जलने लग जयेगी इसके लिये हेर २ min बाद नानकटाई को देखना जरुरी है
-------------------------------------English Version------------------------------------
Ingredients:

2 bowl maida
1 bowl ghee
1 bowl fine sugar
Cardamom
½ spoon backing powder
2 spoon curd

Recipe:
1. Grind Cardamom with some sugar. This allows Cardamom to get mixed nicely.
2. Mix backing powder in the curd and keep it ready
3. Mix ghee in flat dish till it gets white
4. During the mixing process, keep adding some sugar and the grated Cardamom in the mixture
5. Once the sugar gets mixed nicely, put the curd from step 2 in it and mix it
6. Once the curd mixed evenly, start putting small amount of maida in the mixture and make dough
7. Once the dough is ready, prepare small round bolls of it.
8. Bake the नानकटाई using oven or microwave

1. place the dough bolls in microwave for 2 mins
2. see if the is नानकटाई cooked, otherwise keep it again for 2 min in microwave
3. Keep watching the नानकटाई in microwave because if you keep it too long, it started turning brown-black from inside and does not taste good

Aalu Paratha

Ingredients:
3-4 boiled potato
Garlic ginger paste
1-2 green chillies
Ghee
Salt

Recipe:
1. Grind green chillies with garlic ginger paste and salt
2. Grate the boiled potatoes to get evenly mixture
3. Mix the chilli-garlic-ginger paste to mashed potatoes and mix it properly.
4. Make even round bolls of the mixture.

5. Prepare dough out of whole-wheat flour (atta), as you would do for any parantha/roti.
6. Roll the dough base just enough to cover the potato bolls.
7. Roll the paratha genteelly so that the stuffed potato do not come out.
8. Cook the paratha with ghee

Til Gul Poli ( Chapati)

Ingredients :

1. Sesame 1 bowl

2 Jaggery1/4 bowl

3. Besan 2 spoons

3. Wheat foor 2 cups.

4. Maida 2 spoons.

5. Ghee 2 spoon

Procedure:

Part A:

1. Take 100 gr. Til.( Sesame). Roast them. Grind in mixer.
So the Powder is ready.
2. Take 50 gr. jaggery. Grate it.
3. Take two spoon Besan. Add little ghee in a pot and fry the Besan on medium heat.
Add grated jaggery to the pot. Add two spoon water. Then add sesame powder. Mix it well. It has to be soft. After cooling make small balls.
Part B:

4. Take wheat flour. Add maida to it. Add one spoon oil and pinch of salt. Make a dough for making Chapati.

Part C:

5. Take small ball of chapati dough. Spread it

Put a ball of Til and jaggery inside and close it. Then make chapati Roast it

Your Til Gul Chapati is ready.serve it with ghee.

Pumpkin Curry

Ingredients :
1 cup - Toor Dal
1/2 tsp - Turmeric Powder
1 Pumpkin
1 cup coconut milk
1/2 cup - Grated Coconut
1/2 tsp - Chilly Powder
1 - Green Chilli (Sliced)
1 Onion (thinly sliced)
1/2 tsp - Cumin Seeds (Jeera)
Kadipatta
Oil
Salt

Recipe:

1. Pressure Cook the Dal with Water, Salt and Turmeric Powder.
2. Pressure cook the Pumpkin.
3. Smash the Pumpkin and mix the cooked Dal and boil it with water.
4. Add coconut milk
5. Grind coconut, chilly powder, and green chillies with little water.
6. Put this mixture in the curry
7. Heat oil in a pan.
8. Add onions, kadipatta, jeera and saute it till the onion turns golden.
9. Add it to the curry

Enjoy!!

Kerala Sambhar

Ingredients:
1. Vegetables - Cut the following veggies into small square pieces


Brinjal - 1
Potatoes - 1 or 2
Yam (suran) - a small part
Ashgourd (Lal bhopla) - a small part
Cucumber (safed bhopla) - a small part
Bitter guard - 1 or 2 small pieces (can be avoided)
Tomatoes - 1 or 2
- Cut the following veggies lengthwise
Ladies Finger - 3 to 4
Beans - 4 to 5
Drumstick - 1
2.Sambhar Dal (Tur Dal) - 1 small cup
3.Masala - Turmeric powder - 1 tsp
Asafoetida powder- ¼ tsp
Red chilli powder - 1 tsp
Coriander powder - 2 tbs
Sambhar masala - 2 to 3 tbs
4.ingredients for tadka -
Oil(prefferably coconut oil) - 2 tbs
Red chillies split into two - 3 t0 4
Mustard - 1 tsp
Fenugreek seeds (Methi) - 1/4 tsp
Curry leaves - 1 sprig

Process -
1. Cook the dal in cooker with salt(for taste) and turmeric powder.
Onion can be added if needed.
2. After one whistle open the cooker and add the vegetables except ladies finger.
More salt can be added if neccessary.
3. In another pan put all the masalas and fry it dry(without oil) in low flame.
Take care not to burn it.
4. Fry the ladies finger in little oil and add into the mixture of vegetables and dal.
5. Put this masala in the vegetables after it is cooked properly.
6. Take another pan on heat and put oil in it.
Put all the ingredients 4 and pour this tadka into mixture finally.



Sambhar ready.....You may have it with Idli, Thosa or Steamed Rice :)

Til Gul Wadi

Ingredients :
"Part" is measure. (cup/bowl)
Til (seseme)
Groundnut
Suger
Jagury
Water


Recipe:
1. Take one part til (seseme)
2 Roast it.
3 Grind it.
4 Take ¼ part ground nut.
5 Roast, peel and grind.
6 Take ¼ part sugar or jagury or sugar + jagury
7 Put a pan on heat.
8 Put sugar+ in it.
9 Add two table spoon water.
10 Boil till sugar+ desolves.
11 Test the "Pak”(Chasani) with fingures.(single thread)
12 Put ground nut powder in the pan.
13 Stir well.
14 Put the til powder in it. Stir well.
15 Take the metal plate coated with ghee/ butter.
16 Put the mixer in the plate. Spread it evenly quickly before it cools.
17 Give topping of shreaded coconut.
18 Cut with knife before cooling.
19 Allow it to cool for ten minutes.
20 Take out the wadis.
21 If not coming whole slightly heat the plate.

Sheve(Gathiya) Bhaji (Curry of Indian Shev)

It’s a good dish for vegetarians.
(For 4 persons)

Ingredients :
1 onion
Mustard seeds
2 green chillies
1 spoon garlic-ginger paste
1/2 tea spoon turmeric powder
100 gm Sheve (Gathiya)
Oil
salt
water

Recipe:
1 Take one big onion.
2 Cut into four parts.
3 Fine chop one part.
4 Grind 3 parts into paste.
5 Add 6 teaspoon oil in fry pan.
6 Add (mohri)Mustard seeds then add 2 cut green chillies.
7 Fry them.
8 Add Chopped onion. Fry for 1 minute.
9 Add the paste.
10 Fry well. Till all water dries.
11 Then add one spoon garlic paste or pieces.
12 Add ginger paste.
13 Add half tea spoon turmeric powder.
14 Add 1 or 2 spoonful red chilly powder
Add garam masala one teapoon.
15 Fry for a minute.
16 Add water (20 ml).
17 Stir well.
18 Add salt as per taste.
19 Add 20 ml water.
20 Cook it for five minutes.
21 Add 5 bowl water.
22 Cook for five minutes.
23 Maintain the gravy for 5 bowl. Add water if required.
24 Take 100 gr shev. If they are long take them in fist and press.
25 Just before taking meals boil the curry. Add shev in the curry.
26 Boil the curry till the shev is semi soft. Stir well.
27 Pour the curry in bowls.
28 garnish it with green coriander if available.
29 Serve hot.

Kanda Poha

Ingredients :
2 cup Pohe (Rice paper)
½ Onion, chopped
4 Green chilies, sliced
1 tbsp oil
2 teaspoons Mustard seeds
2-3 teaspoon Sugar
Water 1/4th cup
Handful Groundnuts
Turmeric powder
Salt

To Garnish:
Freshly grated coconut
Coriander leaves, chopped finely
Lemon


Recipe:

1. Wash Pohe and drain the water from Poha. (Use chalini to drain water)
2. Add ½ tsp of turmeric powder and Sault to Pohe
3. Heat oil in a pan
4. Add Mustard seeds and chillies
5. Add groundnuts and fry them till they turn brownish
6. Add onion
7. Saute it till the onions gets golden.
8. Once onion turns golden, add Pohe and stir
9. Once Pohe turn yellow, add sugar
10. Steam it for some time.
11. Garnish and serve

Kerala Dal Palak Curry

Ingredients :
1 cup - Toor Dal
1 bunch chopped - Spinach (Palak)
1/2 cup - Grated Coconut
1/2 tsp - Turmeric Powder
1 Onion (thinly sliced)
3 - Dry Red Chilly
1/2 tsp - Cumin Seeds (Jeera)
1 - Green Chilli (Sliced)
1/2 tsp - Chilly Powder
Oil
Salt

Recipe:

1. Pressure Cook the Dal with Water, Salt and Turmeric Powder.
2. Pressure cook the spinach.
2. Heat oil in a pan.
3. Add onions, red chillies and saute them till the onions are golden.
4. Add spinach and pinch of salt
5. Add the cooked dal to this and bring it a boil stirring frequently.
6. Grind coconut, chilly powder, jeera, green chillies with little water.
7. Add the coconut paste to the dal and cook it for a few minutes till the curry is thick.

Tofu Starter

Ingredients :
1 packet of Tofu
1 Onion
1 packet of bamboo shoots or 2 Capsicum
Soya sauce
Oil
Sault

Recipe:
1. Cut the onion length wise.
2. Cut the bamboo shoots diagonal and thin. (If using Capsicum, cut it length wise)
3. Cut the tofu in square shape
4. Put oil in flat frying pan and fry the onion till it gets soft
5. Fry the Capsicum/Bamboo
6. Put soya sauce and fry the onion till it gets the brown colour
7. Put salt as per taste
8. Slide the onion at the one side of pan
9. Place the tofu on the pan and fry it till it turns light brown
10. Turn tofu upside down and shift it in the middle of the pan with onion surrounding it.
11. Do not stir the Tofu; just turn it upside down after few minutes
12. Dish is ready when tofu turn brown
13. Your Tofu starter is ready