Potato Snack
potato
corn flour
salt
oil
Preparation
Boil potato until it become soft, then take this in a bowl and mash it well, add salt and corn flour, combine well until it become dough consistency. Divide it into equal small balls and fry it well.
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khulcha and green gram curry
Ingredients
for khulcha
wheat flour
carrot
coriander leaves
salt
water
for dal curry
moong dal
onion
green chilly
salt
water
turmeric
ghee
mustard
dry chilly
shallots
Preparation
for khulcha. Prepare a wheat dough with grated carrot, coriander and salt, then rest the dough about 30 minutes, then make chapathi with this dough.
For the curry, cook the dal by adding, salt, water.onion, green chilly and turmeric, until it become soft. Season it with mustard, dry chilly and shallots in ghee.
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Chilly chicken
ingredients
chicken-300 gm
corn flour
salt
chilly powder
chilly sauce
soy sauce
egg-1
garlic
ginger
onion
capsicum
oil
soy sauce
chilly sauce
tomato ketchup
pepper powder
preparation
Marinate the chicken with cornflour, chili powder, salt, green chili sauce, soy sauce, and an egg. Refrigerate for 30 minutes. Fry the marinated chicken. Sauté garlic, ginger, onion, capsicum, salt, soy sauce, green chili sauce, tomato sauce, and pepper. Add the fried chicken to the pan and mix well. Add the cornflour water and simmer until the sauce thickens.
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Idli podi
Ingredients
rice-100 gm
dal-2 tsp
urad dal-1 tsp
fenugreek -1/4 tsp
mustard-1/4 tsp
cumin-1 pinch
pepper-2 tsp
hing-1 small piece
curry leaves and dry chilly
salt
Preparation
Heat a pan, dry roast all ingredients separately, then grind all together with salt. Serve this powder with idli.
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Chicken curry(varutharachath)
Ingredients
For marination
chicken-1 1/2 kg
turmeric
chilly powder
salt
ginger garlic crushed
for roasting coconut
coconut-1/2
fennel
cardamom and cinnamon
pepper corn
garlic
curry leaves
shallots
coconut oil
turmeric
chilly powder
coriander powder
For curry
coconut oil
mustard
dry chilly
onion
shallots
ginger garlic crush
curry leaves
green chilly
tomato
water
coriander leaves
Preparation
Marinate chicken with the masalas, then keep aside. Dry roast coconut until it turns brown, then grind it into fine paste. Heat oil in a pan, pop mustard seeds, then add dry chilly, roast it for a minute, then add onion, green chilly, ginger garlic paste , and curry leaves, saute it well. then add grinded coconut paste, add water, boil it well, then add chicken to it, cook it until it become soft and tender. finally add some coriander leaves.
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Nadan pidi
ingredients
raw rice
coconut
shallots
garlic
cumin
curry leaves
salt
Preparation
Soak raw rice for 2-3 hrs, then drain water completely. Grind this rice into coarse powder, transfer this powder to a flat popt, then heat it, 2 tsp of rice flour keep aside. Grind coconut with shallots, garlic and cumin, then add it to the pan, mix well, pour hot water to it mix it well until it become dough, then turn off flame. once the heat gone, divide it into equal small balls. Boil water with curry leaves, add the balls and flour together to the water, add salt, then cook it, mix occasionally , once it cooked enough, turn off flame.
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Bread Snack Recipe
Ingredients
bread
onion
capsicum
coriander leaves
bread brown part or bread
milk
eggs-2
pepper powder
salt
preparation
Soak bread brown part pieces in milk, then add onion and capsicum chopped to it, add salt combine well, add 2 egg whites to it, mix it well. Heat a flat pan, apply oil, then pour the mix like small omlette shaped rounds, add egg yolk in centre, sprinkle pepper powder to it, then cook both sides
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Wheat porotta
ingredients:
2 cups whole wheat flour (atta)
1 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon sugar
1 tablespoon oil
Water as needed to knead
Oil or ghee for cooking
Preparation
Combine dry ingredients: In a large bowl, combine whole wheat flour, salt, baking powder, and sugar. Mix well.
Make the dough: Add oil and gradually add water while kneading to form a soft and pliable dough. Knead for about 5-7 minutes until smooth.
Rest the dough: Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Divide the dough: Divide the dough into 8-10 equal-sized balls.
Roll the parottas: Dust a clean surface with flour. Take one dough ball and roll it into a thin circle, about 6-7 inches in diameter.
Layer the parottas: Apply a thin layer of oil or ghee on the rolled-out parotta. Place another rolled-out parotta on top and gently press them together. Repeat this process to create a stack of 2-3 parottas.
Fold and roll: Fold the stack of parottas in half and then in half again to form a square. Roll this square into a thin circle.
Cook the parottas: Heat a tawa (griddle) or skillet over medium heat. Place the rolled parotta on the hot tawa. Cook for a few seconds until lightly browned on one side. Flip and cook the other side until golden brown and slightly puffy.
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Onion Chicken
ingredients for marinating
chicken-1/2 kg
chilly powder
coriander
pepper powder
fennel powder
garam masala
turmeric
ginger garlic paste
shallots-250 gm
kashmiri chilly powder-1 tsp
turmeric-1/4 tsp
fennel powder-1/2 tsp
coriander powder-1/2 tsp
ginger garlic paste
tomato ketchup-3 tsp
water-1 cup
green chilly
cashews
Preparation
marinate chicken with the given masala, then fry it after sometimes. Fry shallots in a pa,. then add masala powders, add ginger and garlic, mix well, then add chicken and water, boil it until it become thick. Add cashews and green chilly last.
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Soft chapathi tips
ingredients
wheat flour-3 laddle full
maida-1/2 laddle
salt
water
coconut oil
Preparation
add flours in a bowl, then add salt, after mixing it well pour a little water, knead it well and make a soft dough, rest it for 10 minutes, After 10 minutes, divide it into equal balls, and flatten it into thin layers, then cook it in a tawa.
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