INGREDIENTS :-
Chicken - 1 lb
Onion - 1 cup
Ginger - 1 inch
Garlic - 2 cloves
Tomato Puree - 1cup
Green chillies - 2
Capsicum - 1 cup
Red chilly powder - 1 tsp
Pepper powder - 1/2 teaspoon (optional)
All purpose flour - 2 tbsp
Soya sauce - 3 tsp
Vinegar - 2 tsp
Salt - 1/2 tsp
Oil
METHOD :-
1. Mix all purpose flour, chilly powder, pepper powder, soya sauce, vineger, tomato puree, ginger, garlic, and salt.
2. Add the chicken pieces to this marinade and marinate for 2-4 hours in a refrigerator.
3. Heat oil in a fry pan and when the oil is very hot, add the onions and saute till slightly golden.
4. Deep fry the marinated chicken.
5. Add the fried chicken pieces and capsicum and saute on low heat for 10 min until the chicken is tender.
6. Garnish with cilantro.
INGREDIENTS :-
Tomato - 3
Onion - 1/2 cup
Mustard Seeds - 1/4 tsp
Red Chilli - 1
Oil - 1 tbsp
Coriander Leaves - 1tbsp
Rasam Powder - 1 tbsp
Chilli Powder - 1 tbsp
Garlic - 2 cloves
METHOD :-
1. Cut tomato into small pieces and boil until the tomato becomes soft and keep aside.
2. Once the tomato cools down, smash tomato.
3. Now add onion, salt, Rasam powder (in case you don't have rasam powder, you can add chili powder )
4. Once its boiled add seasoning of garlic, mustard seeds, red chiili.
5. Garnish with coriander leaves.
INGREDIENTS :-
Chicken - 1lbs
Coriander seeds 2 tsp
Cumin seeds - 2 tsp
Black peppercorns - 6
Red chillies - 6
Ginger - 2 inch
Garlic - 6 cloves
Ghee - 2 tbsp
Oil - 2 tbsp
Onion - 1 cup
Tomatoes - 2 cup
Salt to taste
Cilantro - 2 tbsp
METHOD :-
1. Dry roast coriander seeds, cumin seeds and pepper.
2. Grind red chillies, ginger, coriander seeds, cumin, pepper and garlic to a fine paste.
3. Heat ghee in a kadai and add onion and sauté till its slightly brown.
4. Add the ground paste and continue to sauté for 4mins.
5. Add tomatoes and salt and continue to sauté till the tomatoes become soft.
6. Add chicken and stir.
7. Add half a cup of water and stir. Cover and cook on medium heat till the chicken is done.
8. Garnish with coriander leaves.
INGREDIENT :-
Idli Rice - 2 cup
Urad dal - 1/2 cup
Poha (flattened rice) - 1/4 cup
Salt - 3/4 tsp
METHOD:-
1. Soak rice and urad dal overnight or atleat 6-7hrs.
2. Grind the rice, urad dal,and poha to a fine paste.
3. Add salt and mix well using your hand.
4. Keep it aside in a oven or dark place with a lid closed.
5. Prepare idli.
Serve with coconut chutney and sambar.
INGREDIENTS :-
All Purpose Flour - 2 cup
Sugar - 3/4 cup
Ghee - 2 tbsp
Pinch of salt
Oil to deep fry
METHOD :-
1. Mix all purpose flour(maida), sugar, salt and ghee.
2. Add water and prepare a dove and keep aside for 5 mins.
3. Now make chapati out of this and keep aside for 15-20mins, untill its fully dried.
4. Deep fry in oil.
INGREDIENTS :-
Wheat (chapati flour) - 3 cup
Rava (semolina / rava) - 1 1/2 cup
Sugar - 2 cup
Ghee - 1 1/2 cup
Cashew - 1/2 cup
Raisin - 1/4 cup
METHOD :-
1. In a skillet fry wheat on low flame till nice aroma comes.
2. Fry rava also seperately .
3. Heat ghee in a vessel.
4. Fry dry fruits and keep aside.
5. Now mix wheat, rava, dry fruits and sugar in a skillet for 2 min and turn off the flame.
6. Add ghee and mix well and keep aside for 5 mins.
7. Start making loddu and keep in a plate overnight and store it in a box next day.
