Chicken Kabab

Chicken Kabab [ Starter]		Method Grind chicken pieces in mixie till it is course. Semi paste- transfer into a bowl. Chop the Onion, green chilly into fine pieces Heat the Kadai /wok – fry gram flour for 2 minutes in low flame. Remove & keep aside. In the same Kadai heat 2-3 tsp of oil add chopped onion & green chillies sauté till half cooked. Lower the flame, add ginger-garlic paste fry for 2-3 seconds switch off the flame. Immediately add all the spice powders & Salt - Mix well and cool Add the mixture to the minced chicken along with chopped coriander leaves & roasted gram flour. Mix thoroughly – Make into small (cylindrical shape) rolls with wet hands. Fry them in a pan/tawa using little oil, cook on low flame till it is golden brown. Optional - sprinkle Chat Masala if required. Serve with mint chutney, lemon wedges and onion slices. Tip : Cooking in low flame tastes better. This could also be done in oven using skewers also - roasting at 170 deg Celsius or 350 deg F for 8-10 minutes basting with little oil.
Ingredients:
Chicken (bone less)	¼  kg
Onion	1  Medium
Green Chilly	2-3 nos
Coriander leaves (chopped)	2  tbsp
Gram Flour	2  tsp
Salt	1  tsp
Oil	1 – 2 tbsp
Ginger –Garlic paste	1 tsp
Spice Powders:
Turmeric	2  Pinch
Red chilly/Dhania mix	1  tsp (flat)
Pepper powder	½  tsp
Fennel seed powder	½  tsp
Garam Masala Powder(ready mix)	¼ tsp
Cinnamon- clove mix	3 pinch
Tip :
*  Red Chilly  & Dhania Powder mix :: 100 : 150 gms.
* Grind equal portion of Clove & Cinnamon mix Store in Air Tight container – 10 : 10 gms

Tomato Rice

Tomato Rice		Method : Wash the rice, add two cups of water soak for 1 hour. Pressure cook it. [Keep the bowl of rice with a lid on, place this in the cooker. Pressure cook for 10 minutes on high flame and 10 minutes in low flame. Now place the weight and immediately switch off] Open the cooker lid after 15 minutes and spread it on a plate and cool it. Gravy Cooking: Grind tomatoes into paste and strain it removing the seeds and skin if needed 2 or 3 tsp water could be added while straining & keep aside. Chop Onion into small fine pieces. Heat the oil in the Kadai/wok, add mustard - let it splutter, now the chopped onion and curry leaves. Fry till onion is transparent/pink, Lower the flame and add tomato puree, turmeric, Red chilly/Dhania mix, salt & coriander leaves. Cook till oil separate at the sides switch off the flame   add  cooked rice and mix well gently till the rice gets evenly coated. Serve after ½ hr. Good for packing for office / school  lunch. Tip : Cooking in low flame tastes better. This is good when served with dry potato / dry colocasia fry or chips Variation : Can also add fresh green peas [Stir fry in the oil till cooked- remove it and continue the above procedure – add this in the final stage]
Ingredients:
Rice	1 cup
Water	2 cup
For Gravy
Onion	1  Medium
Bangalore Tomato	2  Small
Turmeric	2 pinch
Red chilly/Dhania mix	1  tsp
Salt	¾  tsp
Oil	2   tbsp(6tsp)
Mustard	¼  tsp
Coriander leaves (Chopped)	1  tbsp
Curry Leaves	6-8 nos
Tip :
Red Chilly  & Dhania Powder mix :: 100 : 150 gms.

Bajji Molaga(Big Chilly) Gravy

Bajji Molaga (Big Chilly) Gravy [ Normally served with Roti  & Chapatti]		Method : Dry powder – Place Kadai roast the Dhania and fennel seed(Saunf) in low flame till it turns light colour. Cool and pound into powder Grinding: Slice 1 onion, place Kadai/wok heat 2 tsp oil fry the onion till pink. Cool and grind this with Ginger-garlic paste add little water if required. Keep aside Now Grind fresh coconut and take 1st & 2nd  milk [For taking milk- grind coconut with  sufficient water into paste and pour this in a strainer squeeze and take 1st milk / to same squeezed coconut add 1 more cup of water/mix and pour into the strainer as 2nd milk] Now slit the Bajji Molaga( Light green big chilly- used as vegetable) into 2 pieces  lengthwise. Chop Onion & Tomatoes into pieces. Place Kadai heat the 3 tbsp oil, lower the flame, fry the Bajji Chilly for till half cooked. Remove and keep aside. To the same oil, add chopped onion & bay leaf, fry till pink & transparent. Add chopped tomatoes, ground Masala mix it, further add mint leaves, turmeric , red chilly / Dhania mix & salt -  fry till oil separates at the sides. Now add both the coconut milk & dry powder along with the fried Bajji Chilly. Cover and cook in low flame for another 5 minutes. Remove the lid, Now add curry leaves and chopped coriander leaves and cook for 2 more minutes till it is semi thickened consistency. Serve hot with Chapattis /Roti. It is also good with Veg/Non Veg Pulao.  Tip : Cooking in low flame tastes better.
Ingredients:
Bajji  Molaga        (Big Chilly )	6-7 Nos
Onion	2 Medium
Bangalore Tomato	1  Big
Ginger –Garlic Paste	1  tsp
Red chilly/Dhania mix	1 ½  tsp
Turmeric	2-3  pinch
Salt	To taste
Oil	3-4 tbsp (Say12 tsp)
Bay leaf	1 no
Curry leaves	6-8 nos
Chopped coriander leaves	2  tbsp
Mint leaves	6-8 nos
Grated Fresh Coconut	1 small cup  (Katori)
Dry Powder
Fennel seed (whole)	1 tsp
Dhania(whole)	1 tsp
Tip :
Red Chilly  & Dhania Powder mix :: 100 : 150 gms.

Aattu Kal (Lamb Leg) Paya

Aattu Kal (Lamb Leg) Paya [ Normally served with Idly,Appam Iddiappam & Dosai ]		Method : Get Paya clean shaven and skin burnt without any hair/stubble.(This is generally sold like this). Cut into 4-5 pieces depending on the size. Scrap the burnt skin clean using a knife, it will be clean and then wash them in running water. Apply little turmeric & salt rub on the cut pieces  ( Put it in  a bowl rotate using hands & coat it) For Grinding: Chop the  onion into thin slices, slit the green chillies. Heat 1 tbsp oil in a Kadai/wok add Whole Dhania, Pepper & Fennel seed fry for 2/3 secs. Add sliced onion & Green chillies fry till light brown. Cool and add grated coconut grind into smooth  paste using sufficient water. Cooking: Chop Onion into thin slices, Tomato into small thin slices. Heat remaining 3 tbsp oil in the pressure cooker, add sliced onions, bay leaf and fry till light pink. Lower the flame add chopped tomatoes and ginger –garlic paste fry till soft add all the spice powders mix well and fry for 2-3 minutes. Now add the Paya(Leg pieces) into the above mix fry for 5-6 minutes till raw smell goes. Add 4-5 cups of water, mix thoroughly and pressure cook for 8-10 whistle and then lower the flame & cook for 40-45 Min. When the pressure subsides open the lid and again place the cooker on the stove. If it is too watery, boil it in high flame to reduce it depends on thickness needed.  Now lower the flame, Add Ground Masala with little water, curry leaves, Chopped Coriander leaves  &  mix it well. Check the spice and salt. If needed add a little pepper powder (If its spicy hot then adds one tomato cut into 4 slices into the gravy. Cook this for further 5-10 minutes.
Ingredients:
Lamb Leg	4  Nos
Onion	1 Medium
Bangalore Tomato	1 Big
Bay Leaf	1 big leaf(cut in 2)
Ginger –Garlic Paste	1 ½ tsp
Oil	4  tbsp
Chopped Coriander leaves	2  tbsp
Curry Leaves	8-10 nos
Spice Powders
Turmeric	¼ tsp
Red chilly /Dhania mix	1 tsp (heaped)
Salt	To taste
Garam Masala (Ready mix)	½ tsp
Cinnamon –Clove mix	3-4 pinches
Pepper Powder	½ tsp
Fennel Powder	½  tsp
For Grinding
Onion	1 Medium
Green Chillies	3-4 nos
Dhania (Whole)	1 tsp
Pepper (whole)	½ tsp
Fennel Seed	1 tsp
Fresh Coconut grated	½ cup
Tip :
*  Red Chilly  & Dhania Powder mix :: 100 : 150 gms.
* Grind equal portion of Clove & Cinnamon mix Store in Air Tight container – 10 : 10 gms
*  Cooking in low flame tastes better.

Groundnut Brinjal Fry

Groundnut Brinjal Fry [ Normally served with Rice, Roti  & Chapatti]		Method : Grind Roasted Groundnut coarsely.[just breaking groundnut into very small pieces] Cut brinjal into 8-10 pieces lengthwise. Soak it in salt water. Cut onion into thin slices. Heat oil in Kadai/wok add mustard and wait till it splutters, add onion & curry leaves fry till onion is pink Now add brinjal pieces fry in low flame for 2-3 minutes. Add red chilly /Dhania mix, turmeric and salt. Mix well and fry for another 3 minutes, now sprinkle some water cook covered till brinjal becomes soft stirring  in between Now add groundnut and  fry till all the pieces get coated well.   Tip : Cooking in low flame tastes better. Variations: You can do this dish with Lady’s finger too [ Wash and wipe dry, cut length wise into 2 and then into 3-4 pieces] same procedure above may be followed.    Along with Groundnut you can use roasted white till
Ingredients:
Brinjal ( Violet  or Green)	¼ kg
Groundnut roasted	½  cup
Onion	1 Medium
Red chilly/Dhania mix	1 tsp
Mustard	¼ tsp
Turmeric	2-3 pinch
Salt	To taste
Oil	2  tbsp
Curry leaves	10-12 nos
Tip :
Red Chilly  & Dhania Powder mix :: 100 : 150 gms.

Aloo Methi fry

Aloo (Potato) Methi Fry  [ Normally served with Rice, Roti  & Chapatti]

Ingredients:
Small Potato	15 Nos
Methi Greens (Leaves Fresh)	1 Bunch
Onion	1  Small
Red chilly (whole)	2-3 nos
Garlic	5-6 flakes
Mustard (whole)	¼ tsp
Urad dhal	½ tsp
Salt	To taste
Oil	1 ½ tbsp (4 ½ tsp)

Method :

• Boil the potatoes , peel the skin cut into two pieces and keep aside. [Normally pressure cook small potato -2-3 whistles]
• Clean the Methi leaves and wash 2-3 times for removing sand/mud and then shred this.
• Chop the Onion into fine pieces. Break the red chilly into two halves and remove seeds inside.
• Peel garlic flakes and crush it.
• Heat oil in the Kadai/wok , add mustard allow to crackle /splutter, add Urad dhal and fry it till light brown.
• Add onion , red chilly & garlic together and fry till onion becomes transparent.
• Now add Methi leaves  cover & cook it in low flame for 5-6 minutes [ No need to add water as the Methi greens will have the wetness in it]
• Open and add salt [ Always add salt very cautiously in greens as it may turn salty – this dish requires ½ tsp normally]
• Now add the cut potatoes and fry till dry. Serve hot Rice, Roti & Chapatti 

Tip :    Cooking in low flame tastes better. 

Variations:

1.     This Methi dish can also be done with white Kabuli Chenna [Soak overnight and pressure cook for 3 whistles]

2.     [or] Fresh Green peas [Direct no pressure cooking]  or Green beans (Mochai) [Pressure cook for 1 whistle] can also be used