RED VELVET CUPCAKE

Ingredients:

• All-purpose flour - 2 1/2 Cups
• Sugar - 1 1/2 Cups
• Cocoa powder - 1 Tsp
• Baking powder- 1 Tsp
• Salt - 1 Tsp
• Eggs - 3 Nos.Large
• Vegetable oil - 1 1/2 Cups
• Buttermilk - 1 Cup
• Vinegar - 1 Tsp
• Vanilla Essence - 1 Tsp
• Rasberry red food coloring- 2 Tbsps(50-60 ml)

Cream Cheese Frosting: 

• Cream cheese(softened)- 100 gms
• Butter(softened) - 100 gms
• Castor Sugar - 200 gms
• Vanilla Essence - 1 Tsp

Method to Prepare :

• Preheat the oven to 190 degrees C' for 10 minutes.
• Line cupcake pan with cupcake papers.
• In a mixing bowl, sift together the flour, sugar, baking powder, salt, and cocoa powder(dry ingredients)
• In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla essence with an electric mixer/blender(wet ingredients)
• Add the sifted dry ingredients into the wet and mix until smooth and well combined.
• Pour in the batter till 3/4th of each cupcake liner
• Bake in an oven for about 20-25 minutes at 165 degrees C', turn the pans once, half way through.

For the Cream Cheese Frosting:

• In a mixing bowl, beat the cream cheese, butter and vanilla essence together until smooth, add the sugar and slowly beat untill well combined, mix until very light and fluffy.

Tips:

• Decorate the cupcakes when cool with designs & decorations of your choice
• Makes about 24-25 cupcakes
• For decorations:-Use fancy chocochips, choco vermicelli,candy flowers,fresh cherries/berries etc.,

Buttermilk :- 1 Cup = 1 Cup warm milk + Juice of 1 lemon
(add the lemon juice into warm milk & let it stand for 10 minutes)

Measurement:- 1 Cup = 100 gms,1 Tsp(Teaspoon)=10 gms/ml ,1 Tbsp(Tablespoon)=25 gms/ml

CHEESE GARLIC BREAD

Ingredients:

• Bread slices - 8-10 Slices
• Green chillies - 5-6 nos.
• Coriander - 1/4 Cup
• Garlic pods - 20 pods
• Butter - 50 Gms
• Cheese Spread - 30 Gms
• Pepper powder - 1/2 Tsp
• Salt as per taste
• Extra butter for frying

            
          Method to Prepare:

• In a blender make a paste with green chillies,coriander & garlic pods
• To this paste add the butter,cheese spread,salt & pepper powder and mix well
• Now take each slice,spread this prepared paste onto each slice on one side
• Heat a non-stick flat pan/tawa & grease it well
• Arrange a few pieces at a time & fry on both sides till crispy and golden brown
• Dribble with butter/ghee on both sides
• Serve hot with tomato ketchup
• I have used multigrain bread here

ALOO PARATHA

Ingredients :
 For the Dough:

• Atta - 250 gms
• Oil - 1 Tsp.
• Water as per requirement
• Salt as per taste 

For the filling:

• Potatoes(Boiled,peeled & mashed) -300 Gms
• Onion finely chopped - 1 Small
• Chopped coriander-1/2 cup
• Chilli Powder - 1/2 Tsp
• Coriander powder - 1/2 Tsp
• Cumin seeds - 1/2 Tsp
• Garam masala powder - 1/4 Tsp
• AamchurPowder - 1/4 Tsp
• Turmeric Powder - 1 pinch
• Salt as per taste

Method to Prepare:
Dough:

• Take the atta in a bowl,add in the salt and knead the dough with sufficient water,knead well with a little oil & keep it covered for some time

 Filling:

• To the boiled & peeled potatoes,add in all the filling ingredients and mix well.
• Now heat a flat pan/tawa
• Take a 2 small balls of dough and roll it into a small discs,fill one of it with a small  portion of the filling and place the other disc over it,sealing the edges firmly (keep the quantity of dough & filling equal for each paratha)
• Now take a greased/non-stick plastic sheet roll the paratha dough into a bigger disc
• Invert the rolled paratha onto a hot tawa,fry on both sides evenly by brushing on ghee/oil
• Serve hot with Pickles & Curd
• Makes about 8 small sized parathas

METHI PARATHA

Ingredients:

• Atta (wheat flour)- 200 Gms
• Boiled Potatoes - 100 gms
• Methi leaves chopped - 1 Cup
• Coriander leaves chopped - 1/2 Cup
• Cumin seeds - 1/2 Tsp
• Chilli powder - 1/2 Tsp
• Oil as per requirement
• Salt as per taste

Method to prepare:

• In a wide bowl add in the atta ,boiled & mashed potatoes,chopped methi & coriander leaves & the dry ingredients
• Mix all the ingredients well with a spoon of oil and a few tsps of water to form a dough of rolling consistency
• Now heat a flat pan/tawa
• On a greased non-stick sheet ,roll the small ball of dough each at a time and fry well on both sides by dribbling a few a drops of oil/ghee
• Serve hot with mint chutney or tomato ketchup
• Makes about 10 parathas

Chocolate Brownie

Ingredients :

• All-purpose flour - 1/2 cup
• Salt - 1/2 Tsp
• Dark unsweetened cocoa powder - 2 Tsp
• Dark chocolate, coarsely chopped - 125 gms
• Butter, cut into 1-inch pieces - 50 gms
• Coffee powder - 1/2 Tsp
• Granulated sugar - 1/2 Cup
• Brown sugar - 1/4 Cup
• Eggs - 2 Nos.
• Vanilla Essence - 1 Tsp

Method to Prepare:

• In a saucepan add in the Dark chocolate pieces,butter,granulated sugar,brown sugar & heat it over simmering water in a double boiler till the chocolate pieces and the butter have completely melted
• Bring it to cool,add in lightly beaten eggs & vanilla essence
• In another bowl sieve together cocoa powder,coffee powder,all-purpose flour & salt
• Now slowly fold in the flour mixture into the chocolate & egg mixture (do not beat the mix too much as it will turn out fluffy
•  Pre-heat an oven at 150'C
• Take a baking tray,line it with parchment paper and grease it well with butter, pour in the thick batter and bake at 160'C for 25-30 minutes
• Dust it with icing sugar on the top
• Cool it completely & and cut them into desired shapes

Tips:
Don't have to worry if the sugar granules do not melt in the chocolate+butter mix,
you will get the perfect fudgy brownie

Japanese Cheese Cake

Ingredients:

• Milk - 125ml
• Cream Cheese - 125g
• Butter - 30g
• Egg Yolks - 3
• Cake Flour - 30g
• Corn Starch - 10g
• Egg Whites - 3
• Cream of Tartar -  1/4 tsp
• Sugar - 60g

Method  to Prepare :

•  Melt cream cheese, butter and milk over a double boiler,Cool &  fold in the flour, cornstarch, egg    yolks,and mix well.
•  Whip egg whites with cream of tartar until foamy. Add in the sugar and whip until soft peaks form. Gently fold the egg white mixture into the cream cheese mixture.
• Pre-heat oven at 190'C for 10 minutes
•  Pour into a lightly greased square pan lined with parchment paper and bake at 160'C in a water bath for 45 minutes or until set and golden brown.
•  Refrigerate for 2-3 hours & serve cold

Tips:

• A very tasty,soft,light & moist cake,
• A bit of a process but end product is worth a try,
• Tastes best when consumed within 24 hours

Lemon Chicken Oregano

Ingredients:

•    Tender chicken  - 500 Gms
•    Lemon juice - 1/4 cup
•    Olive oil - 2 Tsps
•    Garlic clove minced - 2 pods
•    Ground oregano - 1 Tsp
•    Ground Chilli flakes - 1/2 Tsp
•    Ground black pepper - 1 Tsp
•    Salt as per taste

Method to Prepare :

• Mix lemon juice, olive oil, garlic, oregano,chilli flakes, salt, and black pepper in a bowl, add the chicken to the marinade,mix well & marinate for 2-4 hrs
• Preheat a grill for about 10 minutes
• Line it with aluminum foil and grease it lightly,place the chicken pieces on the tray & grill for about 10 minutes on each side at 170'C(degrees)

Tips :
Serve hot as a side dish or a starter.

Tandoori Grilled Chicken

Ingredients:

• Chicken - 500 gms
• Ginger & Garlic Paste - 50 gms
• Chilli Powder - 1 Tsp
• Garam Masala Powder - 1/2 Tsp
• Tandoori Chicken Masala Powder - 1/2 Tsp
• Pepper Powder - 1/2 Tsp
• Thick Curd - 50 ml
• Corn Flour - 3 Tsps
• Cooking oil - 3 Tsps
• Salt as per taste

Method to Prepare :

• In a large bowl mix together all the ingredients for the marinade except the chicken pieces
• Mix in the chicken pieces and leave aside for 2 hours
• Pre-heat an oven to 200'C for 10 minutes
• Place the pieces on to a baking tray lined with aluminum foil,arrange the marinated pieces on the tray place it on the center rack
• Set the oven on grill mode at 220'C for 25 minutes,turn the pieces half way through the cooking time to get even grilling
• Take them from the oven and serve hot

 Tips :
Serve with mint chutney

Chicken Sheekh Kebabs

Ingredients :

• Boneless Chicken - 500 gms
• Red Chilli Powder - 1 Tsp
• Corn flour - 2 Tsps
• Pepper Powder - 1 Tsp
• Green Chillis - 3-4 Nos.
• Coriander Powder - 1/2 Tsp
• Garam Masala Powder - 1/2 tsp
• Onion - 1 Small
• Ginger - 1 inch piece
• Garlic - 8-9 cloves
• Chopped Coriander - 1 Tbsp
• Chopped Mint Leaves - 1 Tsp
• Salt as per taste

Method to Prepare :

• Wash the chicken ,drain off the excess water & keep it aside
• In a mixer/grinder blend the Red Chilli Powder,Pepper Powder, Green Chillies,Coriander Powder,Garam Masala Powder,Onion,Ginger & Garlic together finely
• Now grind in the boneless chicken pieces into the masala paste coarsely
• To the chicken+masala mix add in Chopped Coriander,Chopped Mint Leaves,Corn flour& salt,mix well
• Take a ball of the chicken and roll it into long kebab rolls,place them on a tray,refrigerate for 1/2 hour
• Microwave on high for 5 minutes,take it from the oven(at this stage the sheekh kebab gets its shape and firmness)
• Now heat flat pan,add a little oil,place the kebabs on the pan and start cooking
• Cook turning from time to time so that they get cooked evenly all around.
• Brush with butter or oil at regular intervals.

Tips:
Serve with mint chutney

Banana Bundt Cake

Ingredients :

• All Purpose Flour - 100 gms
• Butter - 100 gms
• Sugar(powdered)- 100 gms
• Eggs - 3
• Baking Powder - 1 Tsp
• Vanilla Essence - 1 Tsp
• Cocoa Power - 1 Tsp
• Very ripe Bananas mashed- 2 medium sized
• Milk - 3 to 4 Tsps

Method to Prepare :

• Grease & dust a baking mold and keep it aside
• (Dry ingredients):-Sieve the all purpose flour,baking powder & cocoa powder & keep it aside
• Cream butter & sugar till light & fluffy
• (Wet Ingredients):-Beat the eggs,vanilla essence & milk in a seperate bowl till frothy
• Now add the wet mixture into the creamed butter sugar mix,beat well,slowly start folding in the dry ingredients mix into it,beat well
• Pre-heat an oven at 100'C for 5 minutes
• Pour in the cake batter into the dusted mold & place on center rack
• Bake the cake at 180'C for 20-25 minutes
• Cool it to room temperature and invert it onto a serving tray

Tips:
I use the grill mode for extra browning & crispiness in the top for about 3 minutes at 180'C after the cake is baked,its worked fine

Simple Chicken Kebabs

Ingredients :

Chicken - 500 gms
Ginger & Garlic Paste - 3 Tsp
Red Chilli Powder - 1 to 2 Tsp (as per spiciness required)
Coriander Powder - 1/2 Tsp
Garam Masala Powder - 1/2 Tsp
Corn Flour - 50 gms
Eggs - 1 No.
Oil - 500 ml (for deep frying)
Salt as per taste

Method to Prepare:

First take the chicken cut them into medium sized pieces,wash them and put them on a strainer & strain away all the water

Take a mixing bowl,add the ginger & garlic paste,red chilli powder,coriander powder,garam masala,corn flour,salt & egg,mix well to make a thick paste.

Add in the chicken pieces,mix them well till the chicken pieces are well coated

Let them marinate in the mix for about 1 hour

Heat oil in a vok/deep pan,drop in a few pieces of chicken at a time, let them fry on medium flame till outer is crispy and inside is cooked well

Serve hot as a starter or a side dish

Tips :
 Boneless chicken or with-bone chicken can be used in the above recipe

Garlic Chutney Powder

Ingredients:

Garlic Cloves - 200 gms
Grated Dried/Dessicated Coconut - 100 gms
Red Chilli powder - 1 to 2Tsps
Salt as per Taste

Method to Prepare :

Take a mixer/grinder ,add in all ingredients & grind them to a coarse mixture.

Serve with Rice/Roti/Dosa/Idli with a hint of ghee

Can be preserved in a glass jar for about a month

Tips:Water/Oil should not be used to blend the mixture

Green Chilli Chicken

Ingredients :

• Chicken small pieces - 500 gms
• Green chillies - 10 nos
• Pepper - 1 Tsp
• Capsicum - 1 Large
• Onion - 1 Large
• Ginger - 1 inch piece
• Garlic - 10 pods
• Oil - 50 ml
• Soy sauce - 1 Tsp
• Vinegar - 1 Tsp
• Spring onions
• Salt as per taste

Method to prepare :

• Take the chicken ,wash them and keep it aside,heat a pan with little oil and cook the chicken till soft & tender with a little salt
• In a mixer/grinder add 6 green chillies,pepper,ginger & garlic and blend them to a fine paste.
• Cut 4 green chillies,capsicum and onions into large  pieces
• In another pan heat some more oil ,add the green chillies, onions & capsicum toss it for 2-3 minutes,add the paste and fry well till the raw smell has gone
• Now to this add the cooked chicken,soy sauce,vinegar,chopped spring onions & salt,  mix well & fry it till dry
• Take off from the heat,serve this spicy chicken dish with rice/rotis

Tips : Add chillies as per the spiciness you need

Sweet Corn Cutlets

Ingredients :

• Sweet Corn - 100 gms (Frozen sweet corn can be used )
• Boiled potato - 300 gms
• Spinach - 1 small bunch
• Coriander - 1 small bunch
• Corn flour - 3 Tsps
• Red chilli powder - 1 Tsp
• Aamchur powder - 1/2 tsp
• Cumin seeds  - 1 tsp
• Oil
• Salt as per taste

Method to prepare :

• In a bowl add in the sweet corn,boiled & mashed potato,chopped spinach,chopped coriander,corn flour,red chilli powder,aamchur powder,cumin seeds & salt
• Mix all the ingredients well
• Now make small flat patties in any shape of your choice
• Heat a flat pan ,brush the cutlet with oil on all sides and start frying them on both sides on very low flame till golden brown & crispy on both sides
• Serve hot with tomato ketchup / Mint chutney

Tips :

• Sweet corn can be kept in boiling water for 5 minutes so that they become fresh & tender 
• Cornflour will help in binding all the ingredients together      
• This snack does not absorb much oil

Instant Coconut Dosa

 Ingredients

• Wheat flour - 2 cups
• Rice Flour - 1/2 cup
• Grated fresh coconut - 1/2 cup
• Jaggery - 1 cup
• Water - 4 cups
• Cardamom - 1 tsp, powdered
• Fennel  - 1 tsp, powdered

Method to prepare :

• Boil a cup of water and add jaggery, let the  jaggery  to  dissolve completely and let it cool.
• Add the rest of the water and ingredients, mix well to make sure that there are no lumps, set it aside for half an hour.
• Heat a flat tawa/pan. Keep the heat on medium high.
• Add a ladleful of batter to the flat tawa/pan  in a circular motion & dribble teaspoon of oil to the sides and flip when one side is cooked.
• Cook for a minute or so and serve it hot with butter.

Apple Spread

Ingredients :

• Apples - 500 gms
• Sugar - 200 gms
• Salt - 1/4 - tsp
• Pepper powder - 1/2 tsp
• Lemon juice - 25 ml

Method to prepare :

• Take the apples ,peel & grate them into a bowl.
• Take a microwave safe bowl ,add in the grated apple,sugar,salt & pepper powder, mix them well
• Microwave the mix on 80% power for 12 minutes totally
• Keep stirring the spread every 3 minutes,when it is left with 3 minutes cooking time,add the lime juice mix into it & cook for 3 minutes.
• Remove from heat,cool it to room temperature & store it in a glass jar
• Serve as a spread on bread/rotis/pancakes

Tips : 

• The spread will turn to look translucent when done
• The spread can be stored in a refrigerator for about 1 month
• Do not add any oil/water

Popcorn Chicken - Homestyle

Ingredients :

• Boneless Chicken Cubes - 500gms
• Cornflour - 100gms
• Maida - 50gms
• Red`Chilli Powder - 2 Tsp
• Aamchur Powder - 1 Tsp
• Pepper Powder - 1 Tsp
• Plain Cornflakes - 250gms
• Salt to taste
• Oil for deep frying - 500ml

Method to prepare :

• In a bowl take 50gms cornflour,1 Tsp chilli powder,salt,1 Tsp pepper powder mix these ingredients along with chicken cubes and keep it aside.
• Take a bowl and make a batter with 50gms cornflour, 50gms maida & salt by adding  little water
• Put the cornflakes in a plastic bag,take a rolling pin and crush them coarsely
• Heat the oil in a frying pan
• Now take the chicken cubes, dip it in the batter,roll it all over in the coarsely crushed cornflakes and start deep frying them in hot oil, put the fried chicken cubes on a tissue paper
• Once fried,make a mix out of 1 Tsp chilli powder,1 Tsp Aamchur powder & salt, sprinkle the powder on the fried chicken cubes and toss it well.
• Serve hot

Peanut Butter

Ingredients :

• Peanuts - 250 gms
• Sugar - 25 gms
• Pepper powder - 1 Tsp
• Salt - 1 Tsp
• Groundnut Oil - 25 ml

Method to prepare :

• In a deep pan roast all the peanuts on low flame till they are golden brown and crispy.
• Let the peanuts cool to room temperature for about 30 minutes
• Take a thick towel and put the peanuts into them and crush them well so that the peels seperate easily,clean the peels away.
• Now take a mixer/grinder put in all the ingredients into it and grind it into a fine smooth paste.
• Serve as a spread on bread toasts.

Tips: 

• No water should be added to grind the butter.
• Can be stored in the refrigerator for up to a week.

Sweet Wheat Pancakes for Breakfast

 Ingredients :

• Wheat Flour - 250 gms
• Sugar - 25 gms
• Baking Powder - 1 Tsp
• Eggs - 4 Nos.
• Milk - 150 ml
• Vanilla Essence (optional) - 1 Tsp
• Salt to taste

Method to prepare :

• Take a bowl and mix in all the dry ingredients,in another bowl beat all the wet ingredients well.
• Start adding & mixing the dry ingredients into the wet ingredients, beat the mixture into a fine batter(without any lumps)
• Now heat a flat pan/tawa ,pour in 1 laddle of batter at a time, dribble a little cooking oil all over and cook well on both the sides.
• Serve the pancakes topped with chopped bananas,honey/maple syrup.
• Makes about 15-18 pancakes.

Tips :

• Fresh fruits of your choice can be used for topping.
• Extra egg whites can be added to make fluffier pancakes

Chocolate Halwa

Ingredients :

• Coconut Milk - 500ml
• Cocoa Powder - 50gms
• Sugar - 200gms
• Cornflour - 75gms
• Ghee - 10gms
• Ghee Roasted Cashew nuts & Raisins - 100gms

Method to Prepare :

• Take a pan and put in the coconut milk & sugar, put it on heat, bring it to boil, keep stirring continuously.
• In another bowl mix in the cocoa powder & cornflour in about 100ml of cold water.
• Now keep stirring the coconut milk continuously on low flame of heat and slowly start pouring in (to avoid any lumps) the cornflour and cocoa powder mixture.
• The mix starts to thicken up, keep stirring continuously for about 5 minutes & add the roasted nuts & raisins mix well and take off the heat.
• Take a steel/glass flat&wide tray/bowl, grease it well with ghee all over,now pour in the mixture.
• Let the tray cool at room temperature for about 1 hour,now the halwa will be set firmly,put it in the refrigerator for 1-2 hours(do not put it in the deep freezer)
• Cut them into square shapes and serve cold.

Tips: Any variety of dry fruits can be added.

Mini Chicken Kievs

Ingredients :

• Boneless Chicken - 500gms
• Green chilli - 6 nos.
• Ginger - 1 inch piece
• Garlic - 8 pods
• Onion - 1 Small
• Red chilli powder - 1/2 Tsp
• Salt To Taste
• Cornflour - 2 tsps
• Chopped Coriander
• Eggs - 1 No.
• Cheese cubes(1/2 inch by 1/2 inch) - 25 Nos.
• Dried Bread Crumbs - 200gms
• Oil for deep frying - 300ml

Method To prepare :

• Take the chicken,chillies,ginger,garlic,onion,chilli powder, salt and blend it in a mixer to make a rough mince mixture(not very smooth)
• To the mince mixture add chopped coriander & cornflour.
• Now take the cheese cubes one-by-one ,make small balls of the mince and keep the cheese cube one in each mince ball
• In a bowl keep the beaten egg,in another bowl keep the bread crumbs
• Take the meat balls dip it in egg,roll it in bread crumbs
• Heat a frying pan with oil
• Deep fry the balls in the oil to make tasty ,juicy,cheesy chicken kieves
• Serve Hot

Chocolate Fudge Rolls

Ingredients :

• Glucose/Parle-G Biscuits - 500gms
• Cocoa Powder - 30gms
• Coffee Decoction - 150 ml
• Butter - 100gms
• Icing Sugar - 100gms

Method To Prepare :

• Take the biscuits, put them in a mixer/grinder and make them into a fine powder, add cocoa powder & mix well
• Now mix in the coffee decoction into the powder and make it into a hard dough.
• In another bowl let the butter soften to room temperature and mix in the icing sugar to make it like butter cream.
• Now take a thick non-sticky plastic sheet.
• First take a ball of dough and roll it with a rolling pin(as thick as in a roti / chapathi),now apply the butter cream all over the rolled dough
• Now slowly roll the dough with the butter cream inside them
• They will become long rolls,keep them on a tray and deep freeze them for about 1 hour in the deep freezer,take them out of the refrigerator & cut them into 1 inch wide pieces and serve cold
• Store them in refrigerator only.

Bottle Gourd Halwa

Ingredients :

• Bottle Gourd Grated - 500gms
• Sugar - 200gms
• Milk Maid(Sweet Condensed milk) - 100 ml
• Milk - 500ml
• Ghee - 50gms
• Roasted Cashews & Raisins - 100gms

Method To Prepare :

• Take the grated bottle gourd,sugar,milk,heat a shallow pan and cook it with 1 tsp of ghee till the liquid is fully dried.
• Add the milk maid and leave it for about 5 minutes,add the rest of the ghee,mix well and top it with ghee roasted cashews and raisins.
• Take away from heat & serve it hot or cold.

Tips: This halwa can be stored in the refrigerator for about 1 week.

Fried Paneer Kofta

Ingredients:

• Paneer Grated - 200 Gms
• Boiled & Mashed potatoes - 200 Gms
• Gram Flour - 50 Gms
• Aamchur Powder - 1 Tsp
• Garam Masala Powder - 1 Tsp
• Red Chilli Powder - 1/2 Tsp
• Turmeric Powder - 1/4 Tsp
• Coriander Shredded - 1-2 Tbsp
• Oil For Deepfrying - 300 ml
• Salt to Taste

Method to prepare:

• Mix all the ingredients except oil in a bowl by using little water to make it into a dough consistency.
• Heat oil in a frying pan
• Make small balls & drop it in oil,fry till golden color
• Serve hot with mint chutney or tomato ketchup

Fruit Punch

Fruit Punch - A very easy and tasty mocktail 

Ingredients:

• Maaza/Slice - 1 litre (Any canned mango juice)
• Strawberry Icecream - 500 ml
• Crushed/Finely chopped Canned Pineapple - 100 Gms
• Crushed/Finely chopped Apple - 100Gms     

Method to prepare :

• Blend the mango juice and the strawberry ice-cream till frothy in a mixer/blender.
• Top the mixture with crushed apple & pineapple.
• Serve chilled.

Tangy Chicken Dry

                                                
                                                                  Tangy Chicken Dry 

Ingredients:

• Boneless chicken cubed - 500gms
• Tamarind juice from 50gms tamarind - 100 ml
• Chilli Powder - 1 tsp
• Coriander Powder -1 Tsp
• Pepper Powder - 1/2 Tsp
• Oil - 30 ml
• Salt as per taste
• A few curry leaves

Method  to prepare:

• Marinate the washed and cube cut chicken in the tamarind juice  for 10 minutes

• Heat a pan and add 1 Tsp oil(10 ml) and put in the marinated chicken pieces along with the tamarind juice.Add 200ml water into it and close with a lid and leave it to cook until its fully dry

• Heat another pan,add about 30 ml of oil when oil is hot,add a few curry leaves to it and add the cooked chicken into it and mix in the dry powders and salt,mix well

• The dish is ready to serve

Note: This dish can be prepared with chicken with bones also.   

Tips :  Chicken gets cooked & tenderized faster when marinated in tamarind juice.

Fried Florets

                                               Fried Florets  -- Best snacks for a starter
 

Ingredients :

Cauliflower - 1 large flower
Cornflour - 50 Gms
Maida - 100 Gms
Aamchur / Chaat Masala Powder - 1 Tsp
Pepper Powder - 1/2 Tsp
Oil for deep frying
Salt to taste

Method to cook:

• Cut the cauliflower into small flowers,wash and soak in boiling water with a little salt for about 5 minutes and drain the water in strainer completely

• Make a batter with cornflour,maida,masala powder,pepper powder,salt and water to make it into a coating consistency

• Heat about 300ml oil in a frying pan

• Dip each floret in the batter and drop it in oil, fry till golden color and drain out excess oil on tissue paper

Serve hot with tomato ketchup