Chicken gravy

INGREDIENTS:

1lb Chicken 

1 onion 

1 Tomato 

1 tbsp ginger garlic paste 

1 tbsp lemon juice 

1 tsp red chili powder 

1 tsp coriander powder 

1 tsp Turmeric powder 

1 tsp oil

I tbsp salt

Method:

Marinate chicken with lemon juice, ginger garlic paste,red chili powder, turmeric and salt for 20 minutes.

In oil fryonions golden brown and remove in plate .

Add ginger garlic paste fry for 1 minutes add marinated chicken fry for 10 minutes in high flame.

Add chopped tomato and mix well and coriander powder 1 tsp , gram masala 1 tsp.

Fry for 5 minutes in high heat add fried onion mix well cover and cook for 10 minutes in low heat.

Granish with green chili and coriander leaves .

Dates Milk

 Ingredients:

• 6 Dates
• 20 Almonds
• 3 Elachi
• Hot water
• 2 cups Milk

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Method:

1. Soak dates in hot water for 10 min.
   
   
   
2. Grind the almonds and elachi. Add dates to it.
   
   
   
3. Heat milk bring it to boil. Add dates paste  to milk.
   
   
   
4. serve hot dates milk.
   
   
   

SPICY ROASTED MAKHANA

Ingredients

• ▢ 2 cups Makhana 
• ▢ 2 tsp Oil 
• ▢ as needed Salt
• ▢ ¼ tsp Turmeric powder 
• ▢ ½ tsp Red chili powder adjust based on your spice level
• ▢ ½ tsp Chaat Masala 

  Instructions

  • Heat 1 tsp of oil in a wide pan and add the measured makhana / foxnut. Roast the makhana in low flame until aromatic and crunchy. It will take 7 to 10 minutes for the makhanas to completely roast.

    

    
    
  • Remove makhana in a plate. Add the turmeric powder, red chili powder and salt to the hot oil .

    

    
    
  • Add the roasted makhana.Toss well to combine. Turn off the flame and when the makhana is still warm, sprinkle the chaat masala if using.

    

    
    
  • Mix again and store in an airtight container when completely cool.Enjoy the crunchy makhana with tea or coffee.

    

    
    

Bread vada

INGREDIENTS

• 6 slice bread, white or brown6 slice bread, white or brown
• ¼ cup rava / semolina / suji, fine¼ cup rava / semolina / suji, fine
• ½ cup rice flour½ cup rice flour
• ¾ cup curd / yogurt¾ cup curd / yogurt
• 1 onion, finely chopped1 onion, finely chopped
• 1 tsp ginger paste1 tsp ginger paste
• 1 chilli, finely chopped1 chilli, finely chopped
• few curry leaves, choppedfew curry leaves, chopped
• 2 tbsp coriander, finely chopped2 tbsp coriander, finely chopped
• 1 tsp cumin1 tsp cumin
• ½ tsp salt½ tsp salt
• oil, for fryingoil, for frying

INSTRUCTIONS

• firstly, in a large bowl break 6 slices of Bread into small pieces.add ¼ cup rava, ½ cup rice flour, ¾ cup curd.also add 1 onion, 1 tsp ginger paste, 1 chilli, few curry leaves, 2 tbsp coriander, 1 tsp cumin and ½ tsp salt.squeeze and mix well.

  

  
  
• mix until a soft dough is formed. if the mixture is dry, you can add a tsp of more curd if it is sticky, break another bread slice. grease hand with oil and pinch a ball sized mixture.flatten slightly, and make a hole in the centre.

  

  
  
• deep fry in hot oil keeping the flame on medium.stir occasionally, until the vada turns golden brown and crisp.

  

  
  
• finally, drain off and enjoy bread  vada with ketchup.

  

  
  

Bread Toast with Dosa Batter

Ingredients:

1 cup Dosa batter

1 onion finely chopped

2 carrots 

4 green chili

1/2 cup frozen corn

salt

3 tbsp Butter

Method:

1. chop onions, grated carrots and sliced green chili.
   
   
   
2. Add onions, carrots, green chili, corn and salt to dosa batter. Mix well. Take bread slices and dip in the batter.
   
   
   
3. Heat a pan with butter cook bread. 
   
   
   

Mutton Keema Balls

Ingredients:

• 1 lb mutton keema
• 1/3 cup Roasted chana dal /Putnala pappu
• 3 green chili
• 1 tsp coriander powder
• 1 tsp ginger garlic paste
• 1/2 tsp Turmeric
• 2 tbsp oil
• salt
• 2 tbsp water

Method:

1. Grind putnala pappu, green chili ,coriander powder, ginger garlic paste, turmeric and salt.
   
2. Wash mutton keema, Strain and keep the liver aside, there should be no water left in the bowl.Add putnala pappu mix with keema and make balls.
   
3. Heat oil in kadai add the keema balls fry for 5 minutes. Add water cover and cook keema cooked  until water evaporates.
   
4. Serve mutton keema with rice.
   

Potato Drumstick Curry

Ingredients:

• 5 drumsticks 
• 3 to 4 medium onions fine chopped
• 2 medium potatoes diced or cubed
• 2 large tomatoes chopped finely
• 2 green chilies (slit)
• ½ teaspoon red chili powder
• 1½ tablespoon Oil
• 1 sprig curry leaves
• ½ teaspoon mustard
• ½ teaspoon cumin 
• 1/8 teaspoon turmeric 

• 1 teaspoon coriander powder 
• 2 tablespoon coriander leaves 

HOW TO MAKE THE RECIPE

Making drumstick recipe

• Wash 3 drumsticks under running water. If not tender scrape off the skin lightly. Wash and chop to finger length pieces. Cube 2 medium sized potatoes to medium size, and add them to a bowl of water until used.
  

  
• Add 1½ tablespoon oil to a pan and heat. Add ½ teaspoon mustard and ½ teaspoon cumin. When they begin to splutter, add 1 sprig curry leaves,1 to 2 slit green chilies and 3 finely chopped onions. Fry until transparent .
  

  
• Add drumsticks and potatoes. Fry for 2 to 3 minutes. Add 2 large chopped  tomatoes, ¼ teaspoon salt and turmeric. Fry until the tomatoes turn mushy.
  

  
• Then add ½ teaspoon red chili powder and fry for 2 minutes. Add 1 teaspoon coriander powder add it now.
  

  

  5.Pour water just enough to cover the drumsticks and potatoes. Cover and cook till the veggies are soft cooked.

  

  
  

  6. Garnish drumstick gravy with 2 tablespoons coriander leaves. Serve with plain rice & ghee.