Ingredients
6 chicken drumsticks
1 tbsp ginger-garlic paste
2 tbsp all-purpose flour
2 tbsp corn flour
2 eggs (beaten)
1/4 tsp pepper/chilli powder
A pinch sugar
Salt to taste
1 tbsp soya sauce
Oil for frying
Method:
In a bowl add soya sauce, ginger garlic paste, sugar
Add chicken wings coat well and set aside for 1/2 hr
Make a smooth batter by adding corn flour, all purpose flour, salt, salt, pepper and beat in the eggs
Heat oil in wok
Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown
Serve chicken drumsticks hot with thin slices of onion and lemon
Ingredients
2 cups basmati rice
3/4 kg chicken pieces
1/2 cup milk
1 cup yoghurt
3 slices onions
1 tsp ginger paste
1/2 tsp garlic paste
1 tsp green chilli paste
1/2 cup tomato puree
2 tsp chilli powder
1 tsp turmeric powder
1 tsp cumin powder
2 tsp garam masala powder
1/2 tsp cardommom powder
Pinch of saffron
1 tsp coriander powder
2 tbsp coriander leaves
salt to taste
7 tbsp oil
Method
Mix tomato puree, yoghurt, ginger garlic paste, green chilli paste, chilli powder, turmeric powder, cumin powder, garam masala, coriander powder and salt. Stir well
Marinate the chicken with this mixture and keep aside for 3-4 hrs
Heat oil in a pan. Fry the onions until golden brown
Add the marinated chicken and cook for 10 mins
Add 4 cups of water to the rice. Mix saffron in milk and add to it.
Add cardommom powder. Add the chicken pieces
Pressure cook the rice. Mix gently
Garnish with coriander leaves and serve hot
Ingredients
Potatoes 2 nos.
Onion, medium 1 no.
Tomato, medium 2 nos.
Spinach (palak), medium size bunches 2 nos.
Ginger garlic paste 1 tbsp.
Cumin powder (jeera) ½ tsp.
Red chili powder ½ tsp.
Coriander powder (dhania) ¼ tsp.
Turmeric (haldi) ¼ tsp.
Oil 3 tbsp.+ for frying
Salt to taste
Method
Pick, wash and cut palak. Cut the onions and tomatoes.
Peel potatoes, cut into cubes and fry them in hot oil till golden brown.
Keep aside
Heat oil in a pan. Add onions and sauté till pink. Add jeera, dhania, red chili powder, haldi and ginger garlic paste. Mix well.
Now add cut tomatoes and cook till oil leaves the side of the pan.
Add the palak leaves and salt and cook for 12 – 15 minutes on a low flame.
When done, add fried potatoes cubes and mix well.
Serve hot with roti
Ingredients:
Coconut powder (2-3 tsp)/1 cup coconut milk
Onion chopped (1/2)
Tamarind (1/2 tsp)
Chilli powder(1/2 tsp)
Chopped ginger
Fish (any variety)
oil (1 tbps)
Salt to taste
In a thick bottomed vessel, add coconut powder and water (or coconut milk). Add tamarind paste, chilli powder, and salt. Cook for a few minutes.
In a separate pan, add oil and saute the chopped ginger and the onion. When onion becomes colorless. Add this to the curry. Cook until the gravy thickens
and then add fish. Let it cook for another few couple of mins.
Ingredients
¼ tsp. Chili powder
½ tsp. Cumin Seeds
2 nos. Potato
Salt to taste
½ tbsp. Vegetable Oil
1 tbsp. Tomato Sauce
Coriander leaves for garnishing
½ tsp. Spice mix for Chaat
Method:
Boil potato. Cut into medium pieces.
Heat oil in a pan. Add jeera and then add all potatoes. Make it light brown.
Add chilly powder , salt & chaat masala.
Garnish with tomato sauce & coriander leaves.
Serve hot.
