Bell Pepper Crab Masala

In this dish, crab is well blended with bell peppers and other Indian Spices. These tastes good and go well with hot white steamed rice, idli/Dosa!

Ingredients

Chopped Onions – 3 (big)
Chopped Tomato – 1 (big)
Chopped Bell Pepper – 1 cup
Washed & Cleaned Crab – 1 lb
Chilli Powder – 1 tsp
Coriander Powder – 3 tsp
Salt to taste
Oil -2 tsp
(For dry roast and grind)
Fennel Seeds – 1 tsp

Cumin Seeds – 1 tsp

Peppercorn – 1 tsp

Grated Coconut - 4 tsp

Garlic – 3 pods
To Temper
Mustard Seeds- 1 tsp
Fenugreek Seeds – ¼ tsp
Curry Leaves – few
Oil – 1 tsp
Method
In a skillet, heat oil. Add the tempering ingredients one by one and saute it for few sec. Then add chopped onions and fry until it becomes slight changes in color.

Now add chopped bell peppers, tomatoes and cook till it becomes mushy. Add crab and salt then close the lid and keep it for about five min.

Then add chilli powder, coriander powder and a cup of water and keep cook for few min. Now it’s time to add ground masala.

Keep cook until crab is cooked well and blended well coated with masala. Switched off the flame. Serve with hot steamed rice!

Enjoy well!!

Squash Bowl

Ingredients
Chopped Squash/Bottle Gourd – 1 Cup
Chopped Carrot – ¼ cup
Soaked Moong Dal – ¼ cup
Salt to taste
Chilli Powder – 1 tsp
Coriander Powder – 1 tsp
Chopped Tomato – 1
Chopped Cilantro – few
Salt to taste
Water – 3 cups
To temper
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp
Peppercorn – ½ tsp
Chopped Onions – ¼ cup
Curry Leaves – few
Dry Red Chilli – 2
Oil – 1 tsp
Method
In a pressure cooker add soaked moong dal, tomatoes, coriander leaves, chilli powder, chopped squash and carrots, coriander powder, salt with enough water. And cook until three whistles come out. Then switch off the flame and keep it aside.

In a pan, heat oil. Add tempering ingredients one by one. And saute it for few seconds. Then transfer into veggie bowl. Now your squash bowl is ready to serve.

Zucchini Fry with Lemon Juice

Ingredients
Chopped Zucchini – 2 cups
Chopped Onions – 1 (big)
Chilli Powder – 1 tsp
Coriander Powder – 1 tsp
Garlic Salt as per taste
(For Dry Roast & Grind)
Cumin Seeds – 1 tsp
Peppercorn – ½ tsp
Fennel Seeds – 1 pinch
Lemon Juice – 1 tsp
To Temper
Jeera/Cumin Seeds – ¼ tsp
Chopped Cilantro – few

Oil – 1 tsp

Method
In a pan, dry roast ingredients for few min. Then switch off the flame. Let it cool down and make it as a fine powder, and then keep it aside.

In a kadai, heat oil. Add the tempering ingredients one by one and saute it for few seconds. Now add chopped onions and saute it well.

Then add chopped zucchini, garlic salt, chilli powder, coriander powder and mix well. And then sprinkle some waters. Let it cook for 5 to 10 min on medium flame.

At this stage add ground masala powder (under for dry roast and grind), mix evenly.

Switch off the flame, add lemon juice and serve hot zucchini with roti /rice.

Roasted Gram Ladoo/ Pottukadalai Ladoo/ Maa Ladoo/ மா உருண்டை

Roasted Gram Ladoo

It’s a famous South Indian sweet and easy to prepare. Dry Roasting grams gives nice flavor to the dish. Based on your tastes, you can add raisins along with cashew nuts. Making ladoo is easy to make a shape, when its warm. Enjoy this delicious healthy ladoo…

Ingredients
Roasted Gram/Pottukadalai – 1 cup
Sugar – ½ cup
Melted Ghee – ¼ cup
Cardamom/ Elachi Powder – ¼ tsp
Broken Cashew Nuts -  2 tsp
Method
Dry roast roasted gram in a pan till nice aroma gets. Don’t let it change in color. In a dry mixer grinder, it to a fine powder.

Grind sugar to a fine powder. Sieve flour with sugar for even mixing. In a pan, add a tsp of ghee and fry the cashews till golden brown, set aside.

In a mixing bowl, add flour, sugar, cashews, elachi powder and keep it ready. Now heat ghee for a min and pour it into the mixing bowl.

Mix well with a ladle for mixing evenly. When it’s warm start shaping them into laddus. Repeat this for the rest of the flour too. Store in an airtight container and enjoy with your ladoos.

Pepper Chicken/ Kozhi Milagu Varuval/ மிளகு கோழி வறுவல்

Pepper Chicken is the easiest chicken fry. This is a dry curry and suits well with rice or even rotis. Adding freshly ground pepper powder gives a nice flavor and aroma to the dish. This is really simple ad yummy dish.

Ingredients

Chicken – 1 lb
Finely Chopped Onion – 1
Finely Chopped Tomato – 1
Ginger Garlic Paste – 1 tsp
Turmeric Powder – a pinch
Red Chilli Powder – 1 tsp
Coriander Powder – 2 tsp
Chopped Coriander Leaves – few
To roast and grind
Peppercorn – 2 tsp
Fennel Seeds – 1 tsp
To Temper 

Cumin/Jeera – 1 tsp
Cinnamon Sticks – 2 small pieces
Cloves – 2
Cardamom – 2
Curry Leaves -a handful
Method

Dry roast all the ingredients under named as “to roast and grind” till slightly browned and grind it to a coarse powder and keep aside.

In a pressure cooker, heat oil. Add onion and ginger and garlic paste and saute till slightly browned.

Then add tomato and fry till its mushy and raw smell goes ff. Add the turmeric, red chilli powder, coriander powder and half of the coarse pepper powder along with chicken pieces and fry well till raw smell leaves. Saute till chicken is well blended with the spices.

Then add one more cup water along with salt and pressure cook for 2 to 3 whistles. Heat oil in a kadai, and add the items under “to temper” then add pressure cooked chicken.

Add the remaining pepper fennel powder and saute till it becomes semi dry. Add chipped coriander leaves and switch it off. 

Chettinad Chicken Gravy/ செட்டிநாடு கோழி குழம்பு

Chettinad Chicken Gravy is a spicy, yummy and flavorful dish. This goes very well with steamed white rice, chapatti and roti.

Ingredients
Chicken Pieces – ½ kg (Washed and Cleaned)
Yogurt/Curd – 2 tsp
Turmeric Powder – a pinch
Red Chilli Powder – 1 tsp
Salt as required
To Roast and Grind
Grated Coconut – 3 tsp
Dry Red Chillies – 10 to 12
Coriander Seeds – 1 tsp
Cumin Seeds – 1 tsp
Black Peppercorns – 1 tsp
Fennel Seeds – 1 ½ tsp
Roasted Gram – 1 tsp
Chopped Big Onion – 1
Chopped Tomato Pieces – 1
To Temper
Bay Leaf – a small piece
Cinnamon Sticks – ½ inch piece
Cloves – 2
Cardamom – 2
Curry Leaves – few
Small Onions – 7
Finely Chopped Tomato – 1 
Peeled Garlic – 5
Oil – 2 tsp
To Garnish
Chopped Coriander Leaves - few
Dry Red Chilli -1
Method

In a bowl add chicken pieces, salt, turmeric powder and curd. Then marinate well for at least one hour.

Heat a pan, add red chillies, coriander seeds, cumin seeds, black pepper corns, fennel seeds, roasted gram and dry roast till slightly golden brown.

Then add onion, tomato and saute till onions turn golden brown and tomatoes raw smell leaves. Finally add in coconut and saute till browned. Cool down and grind it to a fine paste.

In a pressure cooker, heat oil. Add bay leaf, cardamom, cinnamon, cloves and saute for a min. Add onion, tomato, garlic, curry leaves and saute this for 2 to 3 min.

Then add the chicken pieces and saute it for few min. Now add the ground masala paste and mix well. Saute until raw smell goes well completely and the chicken blends well with the masalas.

Add a cup of water, salt and chilli powder and pressure cook until 2 whistles come out. Once it cools down, add the chopped coriander leaves.

Zucchini Tortilla Tacos

Taco is one of famous food in Mexico. I have added zucchini masala in this tacos. I already posted zucchini masala in my previous post. Hopefully you'll like this yummy treat!

Ingredients

Tortilla – 2
Zucchini Masala – 4 tsp
Chopped Baby/Jeune Romaine/ – a handful
Sliced Cucumber – 1
Cheese Slice - 1
Pepper – a pinch
Grated Cheese – 2 tsp
Ranch/Sauce (optional) – 1 tsp
Method
Place a slice of cheese in tortilla and microwave it for 30 sec. Then add zucchini masala, baby romaine, cucumber, pepper and grated cheese.
Add a choice of sauce and close it. Then serve this yummy & spicy tacos! Here is the zucchini masala recipe link.
https://shanuskitchen.blogspot.com/…/11/zucchini-masala.html

Spinach Pasta

My kids love pasta. My son preferred pasta for his school lunch. Regular pasta is getting bored in day to day life. So I tried out this yummy pasta.

Ingredients

Pasta – 1 cup

Spinach – 1 cup

Milk – ½ cup

Oregano – 1 tsp

Corn Flour – 1 tsp

Grated Cheese – 3 tsp

Bread Crumbs - 2 tsp

Oil – 1 tsp

Salt to taste

Method

In a kadai, bring water to boil with salt and little oil. Add pasta and cook it for right consistency. Drain water and keep aside.

Add spinach to boiling water and cook for few minutes. Then switch off the flame.

Cool down and grind it a smooth paste. Add the spinach puree to pan and allow it to boil for a min and keep cook until its thickening.

Now add milk, corn flour and keep stirring until it forms a thick sauce. Then add salt and oregano.

Add cooked pasta and give a quick stir, then add breadcrumbs and mix again.

Add grated cheese and mix well. Serve hot and mild spinach!

How to get more juice from citrus fruits?

In my life, everyday morning I'm drinking lemon juice with hot water. Here I'm going to tell how to get more juice from citrus fruits like lemons, oranges, limes, and etc...

1. If you roll while applying a bit of pressure to the citrus fruits, you will get so much more of that yummy juice
2. Place citrus fruit in microwave  and heat it for about 15 to 20 seconds, then you'll get more juice

Zucchini Masala

Ingredients

Chopped Zucchini – 1 cup
Chopped Onions – 1 cup
Chopped Tomatoes – ½ cup
Tamarind Pulp – a tsp
Oil – 1 tsp
Salt to taste
Water as required
(Dry Roast & Grind)
Dry Red Chilli – 5 to 7
Cumin/Jeera – 1 tsp
Fennel Seeds- 1 tsp
Peppercorn – 1 tsp
Grated Coconut – 2 tsp
To Temper
Mustard Seeds – 1 tsp
Fennel Seeds – ¼ tsp
Broken Red Chilli – 2
Chopped Coriander Leaves - few
Method
In a pan, dry roast all the ingredients for few minutes which are under to dry roast and grind. Then switch off the flame. Let it cool down and grind it as fine paste.
In a kadai, heat oil. Add the tempering ingredients one by on and saute it for few sec.
Add chopped onions and saute it well. Let it change slight brown in color. Now add tomatoes and fry well.
Then add zucchini pieces with little salt and saute it for few seconds. Now add ground masala, tamarind pulp with enough water.
Let it cook for another 10 to 15 min. Then garnish with chopped coriander leaves.

Pineapple Salad

It’s a simple and yummy treat. Pineapple helps to lose weight. This keeps your skin beautiful. It maintains good eye health. This keeps gums & teeth healthy.

Ingredients
Chopped Banana – ¼ cup
Chopped Pineapple – 1 cup
Chopped Dates – 2 tsp
Dry Cranberries – a handful
Salt – a pinch
Fresh Ground Pepper – ½ tsp 
Lemon Juice - 1 tsp
Honey – a tsp
Method
In a clean bowl add all the ingredients one by one. The add salt, honey, Lemon Juice and freshly ground pepper.

Mix well and enjoy with simple delicious salad!

Lemon Poha/ Lemon Aval

Lemon Poha is very easy to make and can be made for breakfast/dinner. This is a tasty South Indian tiffin item made with poha. It’s slight variation to the regular poha upma. This is also another easy recipe and can prepare with few ingredients.

Ingredients

Poha/Aval – 2 Cups

Lemon Juice – 1 (small)

Salt to taste

To Temper

Mustard Seeds – 1 tsp

Channa Dal – 2 tsp

Urad Dal – 1 tsp

Peanuts – 3 tsp

Turmeric Powder - ½ tsp

Hing – a pinch

Sliced Green Chilli – 3

Curry Leaves – few

Chopped Cilantro – few

Method

In a bowl, take two cups of poha. Add water to poha till immersing level. Leave it soaked for 3 to 5 mins. Add required salt. Soak Channa dal for few min.

Heat oil in a pan, add the items under “to temper” and saute till golden brown and the dals turn crisp.

Then add soaked poha, give a stir until the seasoning is mixed evenly. Check for salt and adjust accordingly. Switch off and add the lemon juice. Serve hot/warm!

Horse Gram/Kollu/கொள்ளு Chutney

Horse Gram Chutney is so delicious and a perfect accompaniment for Idli / dosa. This Kollu chutney is a unique and so tasty too. It also helps in weight loss. Try this Kollu Chutney and share your experience!

Ingredients

Horse Gram/Kollu - ½ cup
Channa Dal – 2 tsp
Jeera/Cumin Seeds – 2 tsp
Grated Coconut – 4 tsp
Tamarind – 2 tsp
Dried Red Chillies – 6
Salt to taste
To Temper
Oil – 1 tsp
Mustard Seeds – 1 tsp
Hing – a pinch
Urad Dal – 1 tsp
Curry Leaves – few
Method
Dry roast horse gram till slightly browned. That will give nice aroma to the chutney. Switch off the flame and keep it aside.
In a pan, heat ½ tsp of oil. Add channa dal, dry red chilli, jeera, and grated coconut. Then roast it for another 2 to 3 min.
Then add horse gram and roast for 2 min. Finally add tamarind. Cool down the mixture and transfer to a mixer.
Add little water and grind it form a semi coarse paste. Temper the items listed under “to temper” let it splutter then transfer it to chutney. 
Add required salt and mix well. Serve with hot idli/dosa.

Masala Pasta

Another yummy pasta recipe. This made with some Indian spices. As per your tongue taste, you can adjust the spicy level. Adding veggies are absolutely based on your wishes. Enjoy with this spicy yummy treat!

Ingredients
Pasta – 1 cup
Chopped Tomatoes – 2
Chopped Onion – ¼ cup
Chopped – ¼ cup
Crushed Garlic – 2 tsp
Cumin Seeds/Jeera – 1 tsp
Red Chilli Paste – 1 tsp
Chopped Veggies - ½ cup
(Carrot, Capsicum & Beans ) 
Garam Masala Powder – 1 tsp
Coriander Powder – 1 tsp
Method

In a pan boil water. Add pasta, required salt and a tsp of oil. Cook pasta until soft and rinse it in running water then drain and set aside. Puree chopped tomatoes, Set aside.

In a pan heat oil, add cumin seeds let it crackle then add crushed garlic and onion. Saute till it becomes transparent.

Add carrot and saute it for 2 mins. Add tomato puree, red chilli paste. Then mix well and cook for a minute. Then add garam masala powder, coriander powder and required salt.

Cook until raw smell of tomatoes leaves. Add capsicum and cook for 2 more mins until the mixture becomes saucy and thick.

Add cooked pasta and toss well until the masalas coat the pasta well. Garnish with coriander leaves and serve hot.

Creamy Mayo Corn Pasta

This is a simple, yummy and creamy pasta and easy to prepare. Shanu loves this dish very much. He used to take to school for his lunch snack. It' a mild pasta, goes very well with French fries.

Ingredients

Pasta – 2 cups
Finely Chopped Garlic – 2 tsp
Chilli flakes – ¼ tsp
Finely Chopped Onions – ¼ cup
Boiled Sweet Corn – 1/2 cup
Chopped Capsicum – ¼ cup
Pepper powder – 2 tsp
Mayonnaise – 4 tsp
Milk (Boiled & Cooled) – 1 Cup
Mixed Herbs – 1/2 tsp
Salt to taste

Method

Bring water to boil, when it starts to boil, add the pasta along with salt and a few drops of oil. Cook in medium flame.

Keep cooking and make sure you stir in between. Cook until it becomes soft but not mushy. Switch off flame and drain water.

Heat oil in a pan – add garlic saute till golden then add onion saute till transparent.

Then add corn and capsicum saute along with required salt, pepper powder and mixed herbs.

Now add mayonnaise and give a quick mix then add half of milk.

Let it bubble and cook for a minute, once it becomes a thick sauce and coats the laddle.

Add remaining milk and pasta, toss over and cook for few minutes till the sauce coats the laddle,

Serve hot with a sprinkle of chilli powder and mixed herbs!

Chocolate Burfi

It’s an easy and tasty recipe. This will be perfect treat for kids. They really love it.

Ingredients

Milk Powder – ¼ cup

Sugar – 1/3 cup

Water – ¼ cup

Coco Powder – 1 tsp

Melted Ghee – 3 tsp

Finely Chopped Almonds – 3 tsp

Method

Grease a plate with ghee and keep it ready before you start cooking.

Mix milk powder and coco powder together, whisk it well so that it gets mixed evenly.

Now add sugar and water, stir well so that sugar completely dissolves.

Let the syrup boil till the syrup reaches single string consistency.  Now add milk powder coco mixture and mix well. Keep mixing, in few seconds it will become thick but still in flowing consistency.

Add ghee, give a quick mix and switch off. Transfer the mixture to a ghee greased plate, level it with a back of spoon for a smoother finish on top.

Garnish with chopped almonds. When it is still warm, cut into squares. Cool down and store in airtight container.

Semolina Coconut Burfi / Coconut Rava Burfi/ Thenga Paarai/ Sooji Coconut Burfi/ தேங்கா பாறை

Semolina Coconut Burfi is one of my childhood favorite Diwali sweets. My aunty (Dad's sister) used to prepare and give me lot in those days. I am still surprising how the time has changed. It's possible in y kitchen now. I simply love it, My kids too.

Ingredients

Grated Coconut – 2 cups
Sugar – 1 ½ cups
Water – ¾ cup
Roasted Semolina/ Sooji/ Rava – ¼ cup
Broken Cashew – 3 tsp
Ghee – 4 tsp
Cardamom Powder – 1 tsp
Method
Add little ghee, roast the broken cashews till golden brown and keep aside.
Now add the sooji and fry till get slight golden color then keep it aside.
In the same pan add the coconut and fry for few min then keep aside.
Grease a tray/plate with ghee and keep it ready.
Take wide bottomed stick pan, add sugar and water mix well till sugar dissolves completely and starts bubbling.
Keep stirring continuously, cook till a single string consistency. At this stage add coconut.
Combine and keep stirring till bubbles start forming at the edges. Now add ghee.
Then add cashews and cardamom powder and give a quick stir. After 5 minutes, it will start thickening and form a mass without sticking and starts coming off easily from the sides of the pan. Then switch it off.

Transfer the mixture to the tray and cut into squares when it’s still warm. Cool down completely then store it in airtight container.

Semolina/Sooji/ Rava Laddu

Semolina Laddu is a quick recipe. This is very easy to make this kind of sweet urundai. Enjoy your festive with this sudden sweet.

Ingredients

Semolina/Sooji/Rava – 1 cup

Sugar – ¾ cup

Cardamom Powder – 1 tsp

Melted Ghee – ¼ cup

Cashew Nuts – 3 tsp

Method

In a kadai, add sooji and dry roast until nice aroma comes and it turns slightly golden. Turn off heat, keep aside and allow it to cool. Heat a tsp of ghee in a pan, and roast cashews till get golden brown, keep aside.

Powder the sugar very fine, set aside in a bowl. The transfer roasted sooji to the same mixie jar.

Grind it to a semi coarse mixture. Transfer powdered sooji and sugar to a mixing bowl and mix until it combined well.

Then add the fried cashews, cardamom powder. Add ghee.

Mix everything together. With your hands form them into round balls by pressing tight.

Press it tight and form balls. Set aside. Store in airtight container.

Lemon Ginger Detox Drink

This drink is a perfect way to start your day! Ginger is a powerful detox ingredient that helps to kick start your metabolism. Lemons are natural detoxifier. This helps to remove unwanted toxins from your body.

Ingredients

Hot Water – 1 cup
Lemon – 1 (Extract Juice)
Honey – 1 tsp
Pepper Powder – ¼ tsp (optional)
Method
In hot water, add lemon juice, crushed ginger and let it be for few min.
Then filter and transfer it separate glass. Now add honey and pepper powder. Mix well.
Drink well and stay healthy!

Watermelon Ginger Detox Drink

The ginger will warm you up, and the watermelon serves to cool you back down and hydrate your body and skin. Drink this amazing watermelon detox drink first thing in the morning to help cleanse and detox your body from toxins.

Ingredients

Chopped Watermelon – 2 cups

Chopped Ginger Pieces – 1 tsp

Lemon Juice – 2 tsp

Method

In a blender, add all the ingredients and grind it well.

Pour into glasses and serve immediately!

Yogurt Chilli Chicken Fry

 Ingredients
Yogurt – 4 tsp
Dry Red Chilli – 25
Chicken – 1 kg (Washed and Chopped)
Ginger Garlic Paste – 2 tsp
All Purpose Flour/Maida – 2 tsp
Corn Flour – 2 tsp
Salt to taste
Oil for fry
Curry Leaves – Few
Sliced Green Chilli – 3
Method
In a blender, add yogurt, salt and dry red chilli. Let it be for 15 minutes, then grind it as fine paste.

In a bowl, add chicken pieces, yogurt chilli sauce, ginger garlic paste and mix well. Let it be for 2 hours.
Heat a kadai, add oil. Once it is ready, fry the marinated chicken pieces. While frying add curry leaves and sliced green chilli.

Then keep it in a paper towel. Serve hot the crispy chicken fry!!!

Fish Tikka Masala

Ingredients

Fish Fillet – 10 pieces

Salt to taste

Oil for fry

To marinate

Ginger Garlic Paste – 3 tsp

Chilli Powder – 3 tsp

Turmeric Powder – ½ tsp

Cumin Powder – 1 ½ tsp

Coriander Powder – 1 ½ tsp

Pepper Powder – 1 ½ tsp

Tandoori Masala Powder – ½ tsp

Lemon Juice –  tsp

To Saute and Grind

Cardamom – 2

Clove – 2

Cinnamon Sticks – 1 inch

Cashew Nuts – 20g

Chopped Tomatoes – 2

Cumin Seeds – 1 tsp

Butter – 1 tsp

Oil – 1 tsp

Chopped Coriander Leaves – few

Method

In a bowl add washed and cleaned fish fillets, and all the ingredients which are under “to marinate” and mix well. Then let it for 30 to 60 min.

After that heat oil in a pan and fry the fish pieces and keep it in a paper towel.

In a kadai, heat butter. Add clove, cardamom, cinnamon sticks, cashew nuts and saute it for few seconds.

Now add chopped onions and saute it well. Then add chopped tomatoes and cook till it becomes mushy.

Once it done, switch off the flame. Let it cool down and grind it as fine paste.

In a pan, heat ½ tsp of butter. Add ginger garlic paste, ground paste and saute well. Then add remaining chilli powder, Turmeric powder, cumin powder, coriander powder and saute well.
Add fried fish fillets let it cook for few minutes. Then switch off the flame and garnish with coriander leaves.

Serve hot with steamed white rice!!!

Roasted Eggplant Fry

Ingredients
Eggplant/Brinjal/Kathirikkai – 1 lb
Oil – 3 tsp
Mustard Seeds – 2 tsp
Urad Dal – 2 tsp
Bengal Gram Dal – 2 tsp
Coriander Seeds – 1 tsp
Dry Red Chillies – 5
Hing Powder – 1 tsp
Turmeric Powder – 1 tsp
Grated Coconut – 2 tsp
Salt as per taste

Method
Dry roast the bengal gram dal, dry red chillies and coriander seeds for a minute over low/medium flame.
Grind them to a coarse powder and keep aside until needed.
Heat oil in a pan. Fry the urad dal and mustard seeds for 30 seconds.
Cut the brinjals lengthwise into 4 quarters but do not cut them through. They should still be together at the bottom.
Stuff the brinjals with the ground masala powder. Add salt, turmeric powder and coconut.
Add the stuffed brinjals to the pan and cook over low flame for 10 minutes.
Sprinkle a little water to prevent it from sticking to the bottom.
Cover with a lid and stir gently from time to time to ensure it is evenly cooked.
Switch off the flame when it is cooked. Serve hot with rice.

Chicken Manchurian

Ingredients

(For Chicken Marination)

Boneless Chicken – 1 lb

Egg White – 1

Coarsely Crushed Pepper – ½ tsp

Soya Sauce – 2 tsp

Chilli Powder – 4 pinches

Corn Flour - 3 tsp

Rice Flour – 2 tsp

Ginger Garlic Paste – 2 tsp

Salt to taste

Oil as needed

(For Manchurian Sauce)

Chopped Garlic – 2 tsp

Chopped Ginger – 1 tsp

Chopped Onions – 2

Soya Sauce – 2 tsp

Red Chilli Sauce – 3 tsp

Vinegar – 2 tsp

Chicken Stock or water – 1 cup

Sugar – ½ tsp

Cubed Capsicum – 1 ½ cup

Chopped Spring Onions – few

Method

Mix chicken with soya sauce, salt, red chilli powder, ginger garlic paste and pepper powder.

Add egg white and flour. Mix well. Set aside for at least 1 hour.

Heat oil and deep fry on medium flame until golden color. Drain to a kitchen towel.

Stir in the corn flour with 3 tsp water. Transfer the oil to a bowl and retain only half a tsp. Fry ginger garlic until aromatic. Fry onions until transparent.

Add bell peppers and fry for 2 minutes. Add sauces, when they begin to bubble, add the corn flour mixture and 1 cup water or stock.

When the sauce begins to bubble, add the balls, spring onions and toss.

Cook for 5 to 6 minutes. If the sauce becomes too thick, add very little water and cook.

Garnish with spring onions and serve as an appetizer.

Roasted Bengal Gram Coconut Chutney

Ingredients

Grated Coconut – 1 cup
Bengal Gram – ½ cup
Green Chilli – 3
Tamarind Pulp – 1 tsp
Salt to taste
To Temper
Mustard Seeds – 1 tsp
Chopped Shallots – 2
Curry Leaves – few
Chopped Coriander Leaves – few
Coconut Oil – 1 tsp
Method
Heat a pan and dry roast chana dal for few minutes or until slightly reddish in color. Add the freshly grated coconut and dry roast it for another couple of minutes. 

Then add green chillies followed by curry laves and saute it. Remove from the stove and let it rest for few minutes before grinding. Transfer it to a blender and blend to powder.

Add in salt and tamarind paste and give it a few pulses. Add ½ cup of water to this or as per the consistency to get a thick fine paste.

Heat oil on medium heat in a pan and add mustard seed. When it splutters, add shallots. When the shallots turn golden brown in color and curry leaves and mix it.

Turn off the stove and pour the ground coconut Bengal mixture to this fried seasoning and mix well.

Then add water as per your required consistency and mix well. The roasted Bengal dal coconut chutney is ready to serve with dosa, idli, uthappam or masala dosa…