Ginger Chicken Fry

Ingredients:

1 kg Tender chicken, cut into small pieces
2 tsp Vinegar
1 tsp Ground ginger
Salt to taste
2 1/2 cup refined oil
3 1/2 tsp chopped green chillies
1 cup finely chopped onion
1 tbsp Ginger
1/2 tsp Kashmiri chilli powder
Green chilli slices for garnishing

Preparation:

* Mix chicken pieces with other ingredients in item 1 and keep it to marinate for 3 hours.

* Now cook the chicken on a slow fire so that it does not overcook.

* Cook chicken until water evaporates and it is dry.

* Now fry the green chillies in hot oil without losing its colour on low flame.

* Now add chopped onion. When it becomes light brown in colour, add the ginger paste and season till the masala are fried well and the oil separates. Add the chilli powder and chicken pieces and season till the meat is dry. Dish the chicken pieces on a serving plate and garnish it with green chilli slices. Serve hot.

Chekkalu

Ingredients:

2 cups rice flour
2 cups of water (as reqd)
1/2 cup chenna dal and moong dal.Soak them in water together for 2 hrs
seasame seeds 2 tbsp
peanuts 2 tbsps
Oil to fry
5 green chillies

Preparation:

* grind green chillies,coriander to a smooth paste.

* Mix all the ingrediants,salt add little hot water

* Make them into small balls flatten them using small
amount of oil and deep fry them in medium low heat.

* Store them in an airtight container.

Baby Corn Finger Chips

Ingredients:

* Baby corns - 10 nos
* Ginger-garlic paste - 1 tsp
* Green chilly paste - 1/2 tsp
* Ground Pepper - 1/2 tsp
* Mustard powder - 1/4 tsp
* Egg - 1 no
* Bread crumbs
* Soya sauce - 1 tsp

Preparation:

1)Mix together ginger-garlic paste, green chilly paste, pepper, mustard powder and soya sauce.

2)Marinate baby corns with the above mixture for 30 mins.

3)Dip it in beaten egg and roll them in bread crumbs.

4)Deep fry in oil.

Mysore Pak

Ingredients:

2 cups Ghee
1 cup Besan
2 cups Sugar

Method:

* Grease a plate evenly with ghee and set aside.
* Heat 1 cup of ghee, add besan, stir well and keep aside.
* Heat sugar on a low flame, add sufficient water and boil to make a syrup of one-string consistency.
* Strain syrup to remove scum.
* Add the besan-ghee mixture to the sugar syrup and keep stirring on low flame to remove lumps, if any.
* Heat the remaining cup of ghee.
* Gradually add the ghee to the sugar syrup mixture and keep stirring till the ghee separates and floats on top.
* When done, pour quickly into the greased plate and shake the plate gently to spread the mixture.
* allow it to cool for a few minutes and cut into pieces with a sharp greased knife.

Coriander-Tomato chutney

Ingredients:

Fresh coriander leaves - 1 cup
Tomato - 1 large
Grated coconut - 1/2 cup
green chillies - 2
tamarind - a small lemon size
Salt - to taste

Preparatin:

* Wash fresh coriander leaves and chop finely.
* Cut the tomato into medium sized pieces.
* Now add all ingredients and grind it in the blender into a thick paste.
* Heat 3 spoons oil in a fry pan, add mustard seeds.When it splatters, add urud dal.Add the ground paste and fry till the raw smell dissappears.

Mushroom Pepper Fry

Ingredients:

button or oyster mushrooms - 200 gms
coriander seeds - 1 tbsp
pepper - 1 tsp
fennel - 1 tbsp
grated coconut - 1/3 cup
red chillies - 5-6
garlic - 6 flakes
ginger - small piece
oil - 4 tbsp
cinnamon - 2 pieces, 2 cm each
onions - 1 cup, chopped
tomatoes - 1 cup, chopped
salt to taste

Preparation:

* Clean and cut mushrooms into quarters.
* Roast all the ingredients from coriander to ginger in a little oil and grind to a smooth paste.
* Heat oil, add cinnamon and onion.
* When onions are brown and ground masala tomatoes, fry well.
* Add mushrooms and salt. Cover and cook on a slow flame for about 10 minutes, till the mushrooms are tender. Serve with rice or chapathi's.

Easy version :

* To simplify the preparation replace coriander, pepper , fennel and chillies with ½ the quantities of respective powders.
* Mix them together with 2 Tbsp of water to a paste.
* Use 2 tsps of packaged ginger-garlic paste instead of ginger and garlic, 2 Tbsp of coconut cream instead of grated coconut and ¼ cup of tomato puree instead of chopped
tomatoes.
* Heat oil, fry Cinnamon and onions, add the spice paste, fry for 1 minute.
* Add ginger garlic paste, fry till fragrant. Add mushrooms, tomato puree and coconut
cream. Add salt to taste and simmer till mushrooms are tender.

Kheema Samosa

Ingredients:

2 kgs frozen pastry shells
2 cloves garlic, chopped
1-2 medium sized onions chopped
1 tsp turmeric
2 tsp fresh lime juice
1 lb ground lamb (any meat i.e. chicken, turkey, goat)
1 tbsp shortening
1 dash each of cloves, cinnamon nutmeg and black pepper
1 tsp salt
1 tsp ginger, grated
3/4tsp ground red pepper

Preparation:

* Melt shortening and saute onions and garlic.
* When the onions are brown, add the ginger and other spices.
* Fry for 3 minutes. Add the ground meat.
* Add a few drops of water and cook for a few minutes.
* Uncover and cook a while until the meat is cooked. Add the lime juice.
* While the above is being prepared, bake the pastry shells according to directions.
* Cut the tops of the shells. Stuff the pastry with the meat and replace the top.
* Bake the stuffed shells for five more minutes. Serve warm.
* This type of Samosa may be prepared vegetarian style by substituting potatoes and peas for meat the other ingredients will remain the same.

Brinjal Rice (Vangi Bath)

Ingredients:

1 cup basmati rice
5 brinjals with stems
1/4 cup fresh coriander leaves finely chopped
1 stalk curry leaves
1/4 tsp cinnamon-clove powder
1/2 tsp garam masala
salt to taste
oil as required
1 bay leaf
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/4 tsp asafoetida
1 tsp butter

Preparation:

* Wash, clean and soak rice in 3 cups salted water for 20 minutes.
* Cut brinjals lengthwise, keeping stems attached.
* Heat oil,add mustard and cumin seeds, bayleaf,allow to splutter.
* Add asafoetida, curry leaves, stir.
* Add brinjals, garam masala, cinnamon clove powder, stir for a minute.
* Drain and save rice from water. Add rice, stir fry for 2-3 minutes.
* Add all other ingredients and stir gently.
* Add 3 cups saved water. Add salt to taste.
* Cover, simmer and cook till rice is done.
* Garnish with coriander leaves and Serve hot.