Veg Kadai

Veg Kadai is a delicious gravy recipe made using vegetables in a kadai. Making Veg Kadai takes some time as they need to cook properly. The combination of vegetables used in Veg Kadai can change. 

Ingredients 

For kadai masala powder 

1. Coriander seeds - 2 tsp 
2. Cumin - 1 tsp 
3. Puppy seeds - 1/2 tsp 
4. Green cardamom - 1 
5. Kashmiri red chilies - 2 

For curry

1. Potato - 1/2 cup (chopped) 
2. Carrot - 1/2 cup (chopped) 
3. Beans - 1/2 cup (chopped) 
4. Green peas - 1/4 cup (fresh) 
5. Cauliflower - 12 florets 
6. Capsicum - 1/2 cup (chopped) 
7. Ghee - 2 tsp 
8. Bay leaf - 1 
9. Onion - 2 (finely chopped) 
10. Ginger garlic curshed - 1 tsp 
11. Turmeric powder - a pinch 
12. Red chili powder - 2 tsp 
13. Tomato puree - 1 cup 
14. Kasuri methi - 1 tsp 
15. Garam masala powder - 1/4 tsp 
16. Coriander leaves - few (finely chopped) 
17. Cooking oil - 2 tbsp 
18. Salt as needed 
19. Water as required

Direction/Method 

1. Take a pan and heat on a low flame. 
2. When the pan is hot enough, add 2 tsp of coriander seeds, 1 tsp of cumin seeds, 1/2 tsp of poppy seeds, 2 Kashmiri red chilies and 1 green cardamom. 
3. Roast them till their aromatic smell comes out. 
4. Switch off the flame and allow them to cool down for some time. 
5. When they are not hot anymore, transfer them into a blending jar and blend them into a fine powder. 
6. Keep the masala powder aside. 
7. Take a kadai and add 2 tbsp of cooking oil. 
8. Heat the kadai on a low flame. 
9. When the cooking oil is hot enough, add 1/2 cup of chopped potato, 1/2 cup of chopped carrot, and 1/2 cup of chopped beans. 
10. Sauté them for about 2 minutes. 
11. Add 1/4 cup of fresh green peas, 12 cauliflower florets, 1/2 cup chopped capsicum and a little bit of salt. 
12. Sauté them for about 3 to 4 minutes until there is a little color change. 
13. Transfer them all into a plate and keep them aside. 
14. Use the same kadai and add 2 tsp of ghee into the same kadai along with a bay leaf and 2 onions which have been finely chopped and a tsp of ginger garlic crushed. 
15. Sauté them well. 
16. Add a pinch of turmeric powder, 2 tsp of red chili powder and mix them well. 
17. Add 1 cup of tomato puree and mix it well. 
18. Add 1 tsp of kasuri methi, 1/4 tsp of garam masala powder and the prepared kadai masala powder. 
19. Mix them well. 
20. Add some water as required to adjust gravy consistency and mix well. 
21. Add salt as per taste & mix it. 
22. Cook on a low flame until the cooking oil separates. 
23. Add sautéed veggies and mix them well. 
24. Cover the kadai and cook it for about 3 to 4 minutes on a low flame. 
25. Add few coriander leaves which have been finely chopped. 
26. Mix it well and turn off the flame. 

That's it! Veg Kadai is ready to be served.

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Mushroom Tikka (Tawa version)

Mushroom Tikka is an easy Indian yummy starter and appetizer which is a protein-rich recipe made from mushroom buttons. This tandoori recipe is one of the common dishes found in the restaurants' menu. 

In this Mushroom Tikka recipe, mushrooms are marinated in a spicy batter and pan fried on a tawa, instead of grilling them in oven, tandoor or barbeque grill which can provide smoky flavor. 

Along with mushroom buttons, other veggies are added such as onions, capsicums, potatoes, aubergines, cauliflower and broccoli. 

You can even use tofu or paneer instead of mushrooms. 

Ingredients

1. Mushroom buttons - 10 to 12
2. Onion (cubes) - 10 to 12
3. Capsicum Green (cubes)- 10 to 12
4. Curd (yogurt) - 1/2 cup
5. Gram flour - 1 tbsp
6. Turmeric powder -1/4 tsp
7. Red Chili powder - 1 tsp
8. Coriander powder - 1/2 tsp
9. Cumin powder - 1/4 tsp
10. Garam masala - 1/4 tsp
11. Kasturi methi - 1/2 tsp
12. Ginger garlic paste - 1 tsp
13. Lemon juice - 1 tsp
14. Salt as per taste
15. Cooking oil - 1 tbsp
16. Chat masala powder - 1/2 tsp for sprinkling

Direction/Method

1. Into a bowl, add 1/2 cup of curd(yogurt), 1 tbsp of gram flour, 1/4 tsp of turmeric powder, 1 tsp of red chili powder, 1/2 tsp of coriander powder, 1/4 tsp of cumin powder, 1/4 tsp of garam masala powder, 1/2 tsp of kasturi methi, 1 tsp of ginger garlic paste, 1 tsp of lemon juice and salt as required.
2. Mix them well together to prepare a thick batter.
3. Add few onion cubes, capsicum cubes and 10 to 12 mushroom buttons.
4. Mix them well until the mushroom buttons and veggies are well coated.
5. Refrigerate for about 30 minutes.
6. After 30 minutes, take tikka sticks and stick veggies and mushroom buttons in an order.
7. Mushroom Tikka is ready to be roasted.
8. Heat a pan, add 1 tsp of cooking oil.
9. Place the tikka and roast them on a low flame.
10. Pour 1 tsp of cooking oil on the top of the tikka.
11. Turn the tikka and roast them on all the sides.

That's it mushroom tikka is ready to be served.

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Sweet and Salt Lime Juice

Sweet & Salt Lime Juice is an all-time favorite drink for everyone. This version of Sweet & Salt Lime Juice is without soda which is good. This refreshing drink beats the summer.

Ingredients

1. Lemon Juice - 3 tbsp
2. Sugar - 2 tbsp
3. Green Cardamom - 2
4. Ginger - a small piece (chopped)
5. Salt 2 pinch
6. Water - 2 glasses
7. Ice cubes - few 

Directions

1. Into a blending jar, add a small piece of finely chopped ginger, 2 green cardamoms, 3 tbsp of lemon juice, 2 tbsp of sugar, a pinch of salt, 2 glasses of water and few ice cubes 
2. Blend them well.
3. Take a strainer and strain the juice into a bowl.
4. Pour the juice in a serving glass.
5. Lastly, add some ice cubes and garnish with a lemon slice.
6. That's it! Sweet and salt juice is ready to be served. 

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Malai Kofta

Malai Kofta is a tasty, popular vegetarian, creamy gravy made of tomatoes and cashew nuts. 

These koftas are vegetarian balls dunked in delicious gravy and served as kababs. They are made either with paneer and potato or with veggies like bottle gourd, mixed vegetables or raw bananas. 

Making any kofta based gravy takes time since the koftas have to be prepared first and then the gravy. However, you can make the curry base or the kofta mixture a day before and refrigerate. You can either make the curry or kofta first.

Ingredients (for kofta balls)

1. Paneer - 1 cup (scrambled)
2. Potato - 1 cup (boiled & scrambled)
3. Corn Flour - 2 tbsp
4. All-Purpose Flour (Maida) - 1 tbsp
5. Ginger - 1 tsp (finely chopped)
6. Cashews Nuts - 1 tbsp (chopped)
7. Green Chilies - 1 tsp (finely chopped)
8. Cooking Oil for deep fry
9. Garam Masala Powder - 1/2 tsp
10. Coriander Leaves - few (chopped)
11. Salt as per taste

Ingredients (for gravy) 

1. Onions - 1 (chopped)
2. Tomatoes - 1 1/2 cup (chopped)
3. Cashew Nuts - 10 to 12
4. Cinnamon Sticks - 1 inch
5. Cloves - 5
6. Green Cardamom Pods - 2+2
7. Bay Leaf - 1
8. Ginger Garlic Paste - 1 tbsp
9. Red Chili Powder - 1 tsp
10. Garam Masala Powder - 1/2
11. Coriander Powder - 1 tsp
12. Kasturi Methi - 1/2 tsp
13. Sugar - 1/2 tsp
14. Water as required
15. Salt as needed
16. Fresh Cream - 3 to 4 tsp

For garnishing 

1. Fresh cream
2. Coriander leaves - few (finely chopped)

To make koftas

1. In a bowl, add a cup of scrambled paneer, a boiled potato which has been scrambled, 2 tbsp of cornflour, a tbsp of all-purpose flour, a tsp of finely chopped green chilies, a tsp of finely chopped ginger, 1/2 tsp of garam masala powder, salt as per taste, few chopped coriander leaves and a tbsp of chopped cashew nuts.
2. Mix all the ingredients well.
3. Make round or oval shaped koftas from the dough.
4. Take a pan and add some cooking oil for deep frying.
5. Heat the cooking oil from some time.
6. When the cooking oil is hot enough, drop the koftas one by one.
7. Deep fry them until they are golden in color on a low flame.
8. Gently rotate the koftas and fry them evenly on all sides.
9. When they are done, transfer them on a plate with tissue paper and keep them aside.

To make gravy for koftas

1. For blending, take another pan and add a tbsp of cooking.
2. When the cooking oil is hot enough, add 2 cardamom pods, 5 cloves, an inch of cinnamon stick, a cup of chopped onion and 1 tbsp of ginger garlic paste.
3. Sauté them until the onions becomes translucent.
4. Add 1 1/2 cup of finely chopped tomatoes and sauté until they become soft and mushy.
5. Add 12 to 15 cashews and sauté for a minute.
6. Turn off the stove and add some water to cool them down.
7. When they are not hot anymore, transfer hem into a jar.
8. Blend them into a smooth puree and keep it aside.
9. Take another pan and add 2 tbsp of cooking oil. 
10. When the cooking oil is hot enough, add 2 green cardamom pods, a bay leaf, a tsp of red chili powder, 1 tsp of coriander powder, and 1/2 tsp of garam masala powder.
11. Mix them well.
12. Add the prepared puree using a strainer and mix them well.
13. Add 1/2 tsp of sugar and salt as per taste.
14. Mix them well.
15. Cook the gravy until it thickens or traces of oil are on the top.
16. Add add 3 to 4 tbsp of fresh cream and 1/2 tsp kasturi methi.
17. Mix them well and turn off the flame.
18. The gravy for koftas is ready and koftas are served with the gravy to which fresh cream will be added.

Serving malai koftas with gravy

1. Transfer the gravy to a deep dish and add the deep-fried koftas into the gravy. Otherwise, they will not remain crispy.
2. Garnish with some more cream and with coriander leaves, if desired.

Malai Kofta recipe is best meant for special occasions and it is served with chapatis, rotis, naan, rumali rotis or jeera rice. 

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Chicken Ghee Roast

The roasted chicken recipes are simple, easy to prepare a mouthwatering dish that looks and tastes wonderful. This is good food for the family when prepared at home instead of ordering from a food restaurant. 

They are roasted with cooking oil and ghee, seasoned with spices, flavored with garlic ginger paste, prepared in 5 minutes.

Ingredients

1. Chicken - 500 grams (washed & cleaned)
2. Curd - 2 tbsp
3. Ginger Garlic Paste - 2 tbsp
4. Red Chili Powder - 1 tbsp
5. Cumin Powder - 1 tsp
6. Turmeric Powder - 1/2 tsp
7. Garam Masala Powder - 1/2 tsp
8. Black Pepper Powder - 1 tsp
9. Coriander Powder - 1 tbsp
10. Lime juice - 1 tbsp
11. Salt - as per taste
12. Cooking Oil - 2 tbsp
13. Ghee - 2 tbsp
14. Curry Leaves - few
15. Green Chilies - 2 (half-slit)

Direction/Method

1. In a mixing bowl, add 500 grams of washed and cleaned, medium-sized chicken pieces with 2 leg pieces. Use medium-sized chicken pieces for this recipe. But if you use smaller pieces of chicken it will get burnt and becomes dry.
2. Add 2 tbsp of curd, 2 tbsp of ginger garlic paste, 1 tbsp of red chili powder, 1 tsp of cumin powder, 1/4 tsp turmeric powder, 1/2 tsp of garam masala powder, 1 tsp of black pepper powder, 1 tbsp of coriander powder, 1 tbsp of lemon juice and salt as per taste.
3. Water is not required for this recipe because curd provides sufficient moisture for cooking the chicken.
4. Mix it well and ensure all the masalas are coated well with chicken pieces.
5. Close the lid and marinate the chicken pieces for about an hour.
6. In a pan, add 2 tbsp of cooking oil and 2 tbsp of ghee.
7. Let the ghee melt. Chicken pieces dry roasted in ghee enhances the flavor of this recipe. The masala gets roasted very well and clings on to the chicken pieces.
8. Add marinated chicken pieces one by one.
9. Spread it all over the pan.
10. Dry roast the chicken on a medium flame for few minutes.
11. Flip it and dry roast them until they are evenly cooked and roasted on all sides. While roasting the chicken pieces in ghee over a low flame add a nice texture and taste to the roasted chicken.
12. Add 2 half slit green chilies and few curry leaves.
13. Mix and fry for a minute.
14. That's it! The chicken ghee roast is ready to serve.

This chicken ghee roast is an excellent side dish for rice varieties.

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Vangibath | ವಾಂಗಿಬಾತ್

Vangibath is a popular and tasty breakfast rice recipe in Karnataka and Maharashtra. Vangi means brinjal, baingan, or eggplant. Bhath or Baath means rice.

Vangibath rice recipe is prepared mainly using brinjal, beans, tamarind pulp, Vangibath masala powder and some spices which are then used to mix with cooked rice.

Preparing tasty Vangibath is very easy if you already have Vangibath masala powder. Any rice can be used but it must be cooked well but not be mushy for this Vangibath recipe.

Region to region, the taste of this recipe and the ingredients and the spices used in this recipe differs.

I have explained the Vangibath powder recipe in my previous post   - https://myyummyrecipes1981.blogspot.com/2019/11/vangibath-powder.html. 

Ingredients

1. Long Green Brinjal - 2 (cut into lengthwise and soaked in water)
2. Cooked Rice - 1 cup
3. Mustard Seeds - 1/2 tsp
4. Bengal Gram - 1 tsp
5. Cashew Nuts - 2 tbsp
6. Curry Leaves - few
7. Bay Leaf - 1
8. Green chilies - 2 (half-slit)
9. Onion - 1 (sliced)
10. Green Peas - 2 tbsp (fresh)
11. Tamarind Pulp - 2 tbsp
12. Jaggery (powdered) - 1 tsp (optional)
13. Vangibath Powder - 2 tbsp
14. Turmeric Powder - 1/4 tsp
15. Salt - as per taste
16. Cooking Oil - 4 tbsp
17. Ghee - 1 tsp (optional)

Directions

1. Take a pan, and 4 tbsp of cooking oil and optionally add 1 tsp of ghee.
2. Let the cooking oil and ghee heat on a low flame.
3. Add 1/4 tsp of mustard seeds and crackle them.
4. Add 1 tsp of Bengal gram, 2 tbsp of cashew nuts, few curry leaves, a bay leaf and 2 tbsp of fresh green peas.
5. Sauté them until Bengal gram becomes brown in color.
6. Add sliced onion, 2 half-slit green chilies and sauté them for a minute.
7. Add 2 long green brinjal cut into length wised and soaked in water (don't add water), 1/4 tsp of turmeric powder and salt as per taste.
8. Mix and sauté them for 2 minutes.
9. Cover the lid and cook them for about 2 minutes on a low flame.
10. Add 2 tbsp of tamarind pulp and 1 tsp of powdered jaggery, which is optional.
11. Mix them well.
12. Add 2 tablespoon of vangibath powder and mix well.
13. Sauté them for a minute.
14. Add a cup of cooked rice and any rice can be used,
15. Mix the cooked rice well with vangibath mixture. 
16. That's it! Vangibath is ready to be served hot.

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Vangibath Powder | ವಾಂಗಿಬಾತ ಪುಡಿ

Vangibath powder also called palyadha pudi (curry powder) is a traditional spice mix powder used to prepare vangibath rice recipe which is a popular breakfast recipe in south Indian especially Karnataka. In terms of texture and aroma, it is very much similar to puliyogare recipe. 

However, both have a subtle difference in taste and proportions of spices. Furthermore, vangibath masala can be used for stir fry, curries, and kharabath as well. 

They add more flavors for any typical stir fry or curry recipes since the masala has a rich aroma and it is a little spicier than puliyogare masala.

You can buy a ready mix of vangibath powder from any supermarket or groceries. But I always prefer fresh homemade vangibath powder which you can prepare in large quantities and store in an airtight container.

Preparing homemade vangibath powder is very easy. 

Ingredients

1. Coriander Seeds, धनिया, ಕೊತ್ತಂಬರಿ ಬೀಜಗಳು - 4 tbsp
2. Bengal Gram, चना दाल, ಕಡಲೆ ಬೇಳೆ - 2 tbsp
3. Split Black Gram, उरद दाल, ಉದ್ದಿನ ಬೇಳೆ - 2 tbsp
4. Poppy Seeds, खसखस, ಗಸಗಸೆ - 1 tsp
5. Fenugreek Seeds, मेथी, ಮೆಂತ್ಯ - 1/2 tsp
6. Cloves, लौंग, ಲವಂಗ - 5 to 6
7. Cardamom Pod, इलायची, ಏಲಕ್ಕಿ - 1
8. Cinnamon Stick, दालचीनी, ಚಕ್ಕೆ - 3 inch
9. Dry Coconut, सूखे नारियल, ಕೊಬ್ಬರಿ - 2 tbsp (grated)
10. Kashmiri Red Chilies, कश्मीरी लाल मिर्च, ಬ್ಯಾಡಗಿ ಮೆಣಸಿನಕಾಯಿ - 20
11. Dry red chilies, लाल मिर्च, ಮೆಣಸಿನಕಾಯಿ - 8
12. Asafoetida, हींग, ಇಂಗು - a pinch
13. Cooking Oil, खाना पकाने का तेल, ಅಡುಗೆ ಎಣ್ಣೆ - 1 tbsp

Directions

1. Add a tbsp of cooking oil into a pan and heat it on a medium flame.
2. When the cooking oil is hot enough, add 2 tbsp of Bengal gram, 2 tbsp of split black gram, 1/2 tsp of fenugreek seeds and a pinch of asafoetida.
3. Stir fry them for a minute.
4. Now add a cinnamon stick of 3 inches in size, 6 cloves, a cardamom pod, 1 tsp of poppy seeds, 4 tbsp of coriander seeds and stir fry them for a minute.
5. Adding cardamom and poppy seeds are optional.
6. Next, add 20 Kashmiri red chilies, 8 dry red chilies, 2 tbsp of grated dry coconut and stir fry them for few seconds.
7. One important thing to remember while preparing the vangibath powder is to roast all the ingredients on a medium flame, without burning them.
8. At this point, switch off the flame and allow it to cool down for some time.
9. When these ingredients are not hot enough, transfer them into a jar and blend them into a fine powder.
10. You can prepare this vangibath powder in large quantities and store it in an airtight container for 3 to 6 months.
11. That's it the vangibath powder is ready! You can simply mix this vangibath powder mixed with freshly cooked rice and few vegetables.

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Nippattu | Rice Crackers | ನಿಪ್ಪಟ್ಟು | தட்டை | చెక్కలు

Nippattu is a crispy deep-fried rice cracker that is addictive and delicious from Karnataka cuisine. Nippattu is similar to Thattai from Tamilnadu and Chekkalu from Andhra Pradesh since all 3 of them use similar ingredients, but they would differ in taste and texture from region to region.

Ingredients

1. Rice Flour - 1 cup
2. Gram Flour - 2 tbsp
3. All-purpose Flour (maida) - 2 tbsp
4. Fried Gram - 1/4 cup
5. Peanuts - 1/4 cup (roasted and cleaned)
6. Red Chili powder - 1 tbsp
7. Curry Leaves - some (chopped)
8. Cumin Seeds - 1 tbsp
9. Sesame Seeds - 1 tbsp
10. Ghee or (Butter) - 2 tbsp
11. Asafetida - little (powdered)
12. Cooking Oil - for deep frying
13. Salt to taste
14. Water as required

Directions

1. Take a mixing jar and add 1/4 cup of roasted and cleaned peanuts and 1/4 cup of fried gram.
2. Grind them to a coarse powder and keep them aside. Nippattu tastes great when you use coarsely powdered peanuts as the crunchy bites make it tastier.
3. Take a bowl and add 1 cup of rice flour, 1/4 cup of gram flour, 2 tbsp of all-purpose flour (maida), 1 tbsp of red chili powder, 1 tbsp of cumin seeds, 1 tbsp of sesame seeds, a little bit of powdered asafetida, some chopped curry leaves, salt as per taste.
4. Mix all the ingredients.
5. Add coarse powder of peanuts and fried gram into the mixture.
6. Mix well and keep the mixture aside.
7. Take a small pan and add 2 tbsp of ghee into it.
8. When the ghee is hot enough, add the hot ghee into the bowl that contains the Nippatu mixture. Adding little hot ghee over the flour will make it more crunchy.
9. To make Nippattu even crunchier, you can also add a tbsp of semolina (sooji / rava).
10. Mix the mixture with the help of a spoon.
11. When the ghee is not hot anymore, mix it with your hand.
12. Add little by little water and make a very thick dough.
13. Take a small portion of dough and make small balls of lemon size.
14. To flatten the dough and make it look like a Nippattu, use a plastic cover and grease it with cooking oil.
15. Place the dough on the plastic cover. Keep pressing and flatten it to look like a Nippattu shape.
16. Using a bowl, you can get a perfectly circular shape Nippattu.
17. Take another pan and add cooking oil for deep frying on a medium flame.
18. When the oil is hot enough, carefully remove the Nippattu dough from plastic cover and drop it into the cooking oil.
19. Fry and flip them till they become golden brown in color on both sides
20. That's it! Nippattus are ready to eat.

Nippattus are eaten as an evening snack along with tea and also made during festivals.

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Paneer Manchurian

Paneer Manchurian is an Indo-Chinese appetizer made with fried Paneer and Manchurian sauce. Paneer Manchurian is similar to Chili Paneer and found in many Indian restaurants and Chinese menus. In this recipe, To make Paneer Manchurian, and then added to the Manchurian sauce. This Paneer Manchurian recipe is easy to make.

Ingredients

1. Paneer - 200 grams (cut into cubes)
2. All-Purpose Flour (Maida) - 2 tbsp
3. Corn Flour - 2 tbsp
4. Red Chili Powder - 1 tsp + 1/2 tsp
5. Ginger Garlic - 2 tsp (finely chopped)
6. Spring Onion Whites - few (finely chopped)
7. Green Capsicum - 1/2 (sliced)
8. Tomato Sauce - 3 tbsp
9. Soya Sauce - 1 tbsp
10. Vinegar - 1 tbsp
11. Spring Onion - few (finely chopped)
12. Salt as per taste
13. Water as needed
14. Cooking oil for deep frying

Direction/Method

1. In a bowl, add 2 tbsp of all-purpose flour, 2 tbsp of cornflour, 1 tsp of red chili powder, a little bit of salt as per taste and water as required.
2. Mix them well.
3. Ensure no lumps exist and the batter consistency is thick.
4. Add 200 grams of paneer cubes and coat them with batter carefully.
5. Keep them aside.
6. Take a pan and pour some cooking oil for deep frying.
7. You can also pan-fry or grill the Paneer instead of deep-frying.
8. When the cooking oil is hot enough, add the paneer cubes coated with batter to deep fry them
9. Flip them on both sides until they become golden brown in color.
10. When they are done, transfer them to a plate and keep them aside.
11. In the same pan, remove the excess oil and keep a tbsp of cooking oil.
12. When the cooking oil is hot enough, add 2 tsp of finely chopped ginger garlic and sauté them for few seconds.
13. Add few finely chopped spring onion whites and sauté them for few seconds.
14. Add 1/2 green capsicum which has been sliced and sauté them for few seconds.
15. Add 3 tbsp of tomato sauce, a tbsp of soya sauce, and a tbsp of vinegar.
16. Mix them well.
17. Add 1/2 tsp of red chili powder and a little bit of salt.
18. Mix and sauté them for a minute.
19. Add fried paneer cubes and mix it well.
20. Lastly, add some finely chopped spring onion and mix it well.
21. That's it Paneer Manchurian is ready to be served.

Served as a starter, Paneer Manchurian is best served hot and immediately out of the pan.

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Garlic Chicken Dry

Garlic flavor in any non-vegetarian curries takes them to a level higher. Garlic Chicken is a very popular Chinese dish and a dry side dish snack which can also be made as curry by adding water and boiling it to the required consistency. It tastes excellent with spicy-hot flavor, combined with a tempting aroma and flavor of roasted garlic. 

Ingredients

1. Chicken - 1/2 Kg (boneless)
2. Corn Flour - 1 tbsp
3. All-purpose Flour - 1 tbsp
4. Egg - 1 (cracked)
5. Ginger Garlic Paste - 1 tbsp
6. Red Chili Powder - 1 tsp
7. Cooking Oil - for deep frying
8. Garlic - 1 tbsp (finely chopped)
9. Green Chilies - 3 to 4 (finely chopped)
10. Soya Sauce - 1 tsp
11. Red Chili Sauce - 2 tsp
12. Lemon Juice - 1 tsp
13. Black Pepper Powder - 1/2 teaspoon
14. Coriander leaves - few (finely chopped)
15. Salt as per taste

Direction/Method

1. In a bowl, add a tbsp of all-purpose flour, a tbsp of cornflour, a cracked egg, a tsp of red chili powder, a little bit of salt as per taste.
2. Mix them well.
3. Add 1/2 kg of chicken (preferably boneless) into this and mix them well.
4. Allow marinating the chicken for about an hour.
5. After an hour, deep fry the chicken.
6. In a pan, pour some cooking oil for deep frying.
7. Let the cooking oil heat for some time.
8. Add marinated chicken pieces into the cooking oil and fry them until they come golden brown in color.
9. When done, transfer them to a plate and keep them aside.
10. Take another pan and pour 2 tbsp of cooking oil.
11. Let the cooking oil heat for some time.
12. Add a tbsp of finely chopped garlic, finely chopped 4 green chilies and sauté them for few seconds.
13. Add 2 tsp of red chili sauce and a tsp of soya sauce.
14. Sauté them for few seconds and add fried chicken into this.
15. Mix and roast them well.
16. Add 1/2 teaspoon of black pepper powder and a tsp of lemon juice.
17. Sprinkle some chopped coriander leaves.
18. Mix them again and switch off the flame.
19. That's it! Garlic Chicken Dry is ready to be served.

Optionally, Garlic Chicken Dry can be seasoned with roasted garlic and when added, it gives out a splendid aroma. This is a perfect and easy starter for kids. It can be had for a weekend lunch with roti, naan, chapatti or with rice. 

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Onion Pakoda

Onion Pakoda recipe is very easy to make and an excellent evening snack recipe especially during the rainy days, commonly prepared in most Indian homes. Onion Pakoda is also sold in street stalls and restaurants. This tasty and crispy Onion Pakoda is a sure treat for anyone. 

Onion Pakoda is a deep-fried snack that is made with gram flour, salt, light spices, and the main ingredient is sliced Onions. For perfect and crispy Onion Pakodas the onions have to be sliced finely and the ratio of onion to batter has to be perfect or else it will become Onion Bajji.

Ingredients

1. Onion - 1 1/2 cup (sliced)
2. Gram Flour - 1 cup
3. Cooking Oil - for deep frying
4. Rice Flour - 1/2 cup
5. Red Chili Powder - 1/2 tsp
6. Garam Masala Powder - 2 pinch
7. Ginger Garlic paste- 1 tsp (finely chopped)
8. Green Chilies - 2 (finely chopped)
9. Coriander powder - 1/2 teaspoon
10. Curry Leaves - some (finely chopped)
11. Cumin Seeds - 1/2 tsp
12. Hing (Asafetida)- a pinch (optional)
13. Coriander leaves - few (finely chopped)
14. Salt as per taste
15. Water as required

For Garnishing

1. Curry leaves - few
2. Green chilies - 2

Direction/Method

1. Take a kadai for deep frying
2. Pour some cooking oil into the kadai.
3. Let the cooking oil heat for some time.
4. In the meantime, prepare the Onion Pakoda mixture.
5. Take a bowl and add 1 cup of gram flour and 1/2 cup of rice flour,
6. Mix them together.
7. Add 1 1/2 cup of sliced onions, 1/2 tsp of red chili powder, 1 tsp of finely ginger garlic paste, 2 finely chopped green chilies, a pinch of hing which is optional, 1/2 tsp of coriander powder, 1/2 tsp of cumin seeds, 2 pinch of garam masala powder, some finely chopped curry leaves, some finely chopped coriander leaves and salt as per taste.
8. Mix them well.
9. Pour 3 tbsp of hot oil from the kadai into the Onion Pakoda mixture.
10. Allow it to cool down for some time.
11. When it is not hot anymore, mix well.
12. Add a little bit of water and mix them again.
13. Ensure not to add too much water, otherwise, the texture of Pakoda will be lost.
14. The Onion Pakoda mixture must be coarse and thick.
15. When the cooking oil is hot enough, drop small portions of Onion Pakoda mixture into the hot oil.
16. Fry them till they become golden brown color on a low flame.
17. Keep flipping them for few times.
18. When they are ready, take them out and transfer onto a plate.
19. For garnishing fry a few curry leaves and 3 green chilies.
20. Be careful, green chilies and curry leaves splutter a lot.
21. Garnish them with fried some curry leaves and green chilies.
22. That's it! Onion Pakoda is ready to be served, serve with any sauce along with tea/coffee.

Onion Pakoda tastes best when it is served hot. Onion Pakoda is a superb combination of tea/coffee and brings back many happy memories.

In south Indian tiffin centers and restaurants, these are served with coconut chutney. However, in north Indian restaurants, some chat masala powder is sprinkled over the Onion Pakoda and is served along with green chutney.

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Masala Vada

Masala Vada is a super-tasty, crunchy and crispy as well. It is also known as Masala Vadai, Paruppu Vadai, Chana Dal Vada or Dal Vada. This masala vada is made using coarsely grinded, soaked chana dal, rice flour and four types of green leaves which are curry leaves, coriander leaves, dill leaves, and pudina leaves. All these ingredients are mixed together with few spices and then deep-fried as crispy dumplings.

Masala vadas are popular street food of South India. A distinction between the masala vadas made at homes and hotels is the size of the vadas. The restaurants usually make bigger vadas. If you add mint and cinnamon, it gives a unique aroma to these vadas. Masala vadas are very simple to make and takes very less time except for the time required for soaking the chana dal.

Ingredients

1. Chana Dal - 1/2 cup (washed and soaked in water for 3 to 4 hours)
2. Rice Flour - 1 tsp
3. Onion - 1 (finely chopped into small pieces)
4. Green Chilies - 3 to 4 (finely chopped)
5. Ginger - 1/2 inch (chopped)
6. Garlic - 5 to 6 pods
7. Garam Masala Powder - 3 pinch
8. Coriander Powder - 1/4 tsp
9. Curry Leaves - 2 tbsp (finely chopped)
10. Coriander Leaves - 2 tbsp (finely chopped)
11. Dill - 2 tbsp (finely chopped)
12. Cumin Seeds - 1/2 tsp
13. Water as needed
14. Salt to taste

Direction/Method

1. Chana dal is one of the main ingredients in making these masala vadas.
2. 1/2 cup of chana dal is required which is washed and soaked for 3 to 4 hours.
3. Soaking 1/2 cup of chana dal will make the size of dal double.
4. To prepare the masala vada mixture, add chana dal into a jar, 3 to 4 green chilies finely chopped, 1/2 inch of chopped ginger, 5 to 6 garlic pods, and 1/2 teaspoon of cumin seeds.
5. Grind them into a coarse paste.
6. No water is required.
7. This is ready, transfer into a bowl.
8. Into the bowl, add a finely chopped onion, 2 tbsp of finely chopped curry leaves, 2 tbsp of finely chopped coriander leaves, 2 tbsp of finely chopped dill, a tsp of rice flour, 1/4 teaspoon of coriander powder, 3 pinches of garam masala powder and salt as per taste.
9. Mix them until they are combined.
10. The masala vada mixture is ready. Keep this aside.
11. Take a frying pan.
12. Pour some cooking oil into the pan for deep frying.
13. Allow the cooking oil to heat for some time.
14. In the meantime, take a little masala vada mixture and make a lemon size ball.
15. Flatten it a little to make it small disc-shaped patties.
16. Keep your vadas ready for deep frying.
17. When the cooking oil is hot enough, drop the vadas one at a time into the cooking oil.
18. Deep fry the masala vadas till they become crisp and golden brown in color on both sides.
19. When done, transfer them into a plate and place them on a paper napkin.
20. Masala Vada is ready to be served.

Serve this hot savory fritters with any chutney you like, coconut chutney or green chutney is mostly preferred. However, masala vada is also a superb side snack for lemon rice or sometimes served with a cup of masala tea.

Masala vadas are also prepared in all type of occasions such as festivals, birthday parties and sometimes served as prasadam in temples. In many of south Indian restaurants or in South Indian homes, masala vadas are served particularly for lunch. 

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Lemon Rice

Lemon Rice is a crunchy, flavorful and sour rice recipe in south India. 

It is one of the most popular and often made rice recipe in south India. This is a must rice recipe in the menu of any restaurants, street foods, temples and south Indian households.

This lemon rice recipe is one of the easiest to make where cooked rice is mixed with a spiced lemon, curry leaves, mustard seeds, chilies and peanuts.

Ingredients

1. Cooking Oil - 2 tbsp
2. Mustard Seeds - 1/4 tsp
3. Cumin Seeds - 1/4 tsp
4. Chana Dal - 1/2 tsp
5. Urad Dal - 1/2 tsp
6. Ground Nuts - 2 tbsp
7. Onion - 1 (finely chopped)
8. Green Chilies - 4 (half-slit)
9. Curry Leaves - 6 to 8
10. Turmeric Powder -2 to 3 pinch
11. Coconut (fresh) - 1 tbsp (grated)
12. Coriander Leaves - 1 tbsp (finely chopped)
13. Cooked Rice - a bowl (medium size)
14. Lemon Juice - 1 tsp
15. Salt as per taste

Directions

1. To prepare this most popular south Indian rice recipe, first temper the spices.
2. Take a pan and pour 2 tablespoons of cooking oil.
3. Let the cooking oil heat for some time on a low flame.
4. When the cooking oil is hot enough, add 1/2 teaspoon of mustard seeds, and 1/2 teaspoon of cumin seeds.
5. When the mustard seeds start to crackle, add 2 tablespoons of groundnuts, 1/2 teaspoon of chana dal, and 1/2 teaspoon of urad dal.
6. Fry them for about a minute until the dals become golden brown in color.
7. By the way, groundnuts gives crunchy texture to this recipe. 
8. Add 2 pinch of turmeric powder, a finely chopped onion, 4 green chilies which have been half-slit, and 6 to 8 curry leaves.
9. Fry them for about a minute or two until the onions become translucent.
10. Turmeric powder is added to preserve this for long hours.
11. Add salt as per taste and mix it well
12. Add a tablespoon of grated coconut and mix it well.
13. Time to add the cooked rice. You can use freshly cooked rice or the leftover rice. 
14. I'm using a medium size bowl of freshly cooked rice.
15. Add a tablespoon of finely chopped coriander leaves.
16. Lastly, add a teaspoon of lemon juice. 
17. You must add lemon juice after adding the rice, this way it gives more taste and sourness.
18. Mix it well.
19. That's it! The Lemon Rice is ready to served. 

Lemon Rice is usually had during breakfast or Lunch, and served with masala vada and coconut chutney. However, Lemon Rice tastes good on its own. Some people love it with plain yogurt, pickle, salad or cucumber.

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Egg Chilli

Egg Chili is a great recipe for snacking up and one of my favorite dish. You have healthy eggs, spicy chili and a mix of other spices to make a perfect non-vegetarian summer side dish.

It is so easy that even anyone can make this recipe in a quick time. Let's get into it. Kids are going to love this recipe. It can be served as a side dish or even as starters for a weekend get together.

Ingredients

1. Eggs - 6 (boiled, cut into 4 pieces)
2. Onion - 1 (cut into cubes)
3. Green Chilies - 2 to 3 (sliced)
4. Capsicum - (cut into cubes)
5. Ginger - 1 teaspoon (finely chopped)
6. Garlic - 1 teaspoon (finely chopped)
7. Coriander Leaves - few (finely chopped)
8. Red Chili Powder - 1 teaspoon
9. Black Pepper Powder - 1 teaspoon
10. Corn Flour - 1 tablespoon
11. All Purpose Flour - 2 tablespoons
12. Cooking Oil - for deep frying
13. Red Chili Sauce - 1 tablespoon
14. Vinegar - 1 teaspoon
15. Tomato Ketchup - 1 tablespoon
16. Soya Sauce - 1 tablespoon
17. Salt as per taste
18. Water as needed

Direction/Method

1. Take 6 boiled eggs and cut them into 4 pieces.
2. Pour some cooking oil into a pan for deep frying.
3. Let the cooking oil heat on a low flame.
4. In the meantime, prepare the batter for the eggs
5. Take a bowl and add a tablespoon of corn flour, 2 tablespoons of all-purpose flour, 1/2 teaspoon of red chili powder, and a little bit of salt.
6. Add water little by little and mix them well.
7. Give them a nice mix and make sure that no lumps are there.
8. Take the boiled egg pieces and coat them nicely with the batter.
9. When the cooking oil is hot enough, drop them into the pan.
10. Fry them until they become golden brown in color.
11. When these are ready, take them out and keep them aside,
12. Take another pan and add 2 tablespoons of cooking oil.
13. Let the cooking oil it heat for some time.
14. When the cooking oil is hot enough, add a teaspoon of finely chopped ginger, a teaspoon of finely chopped garlic, and 4 sliced green chilies.
15. Sauté them for about 30 seconds.
16. Add an onion which has been cut into cubes and capsicum which has been cut into cubes.
17. Give them a mix and sauté them for about 30 seconds.
18. Add a tablespoon of tomato ketchup, a teaspoon of red chili sauce, a teaspoon of vinegar, a teaspoon of soya sauce, a teaspoon of black pepper powder, 1/2 teaspoon of red chili powder and a little bit of salt.
19. Mix and cook them well until they are thick and glossy.
20. Add the deep fried eggs into the pan and mix them well.
21. Lastly, add some finely chopped coriander leaves and mix them again.
22. That's it an egg chili is ready to be served.

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Veg Fried Rice

Veg Fried Rice is a delicious, flavorful and popular Indo Chinese recipe. It is a Chinese style rice recipe where cooked rice is fried well with some veggies which are also sautéed with garlic and chili along with any oriental sauces of your like. It is an easy one to follow and can be made very quickly in just 20 minutes. 

There are so many ways fried rice can be made - Chinese fried rice, schezwan style, egg fried rice, chicken fried rice are some of the most common ones from the Indo Chinese Cuisine. There is no particular rule to use a fixed set of vegetables. Any kind of veggies like carrots, beans, spring onions, capsicum, cabbage, paneer cubes, frozen peas can be used. 

Veg Fried Rice is a staple food in many south-east Asian countries, but in India, it is mostly served as a street food and this is a must dish in the menu of almost all restaurants and street vendors. To make it tastier, restaurants and street vendors, use monosodium glutamate (called as Ajinomoto) and it is not good for health.

Ingredients

1. Basmati Rice - 1 cup (soaked for 20 minutes)
2. Cooking Oil - 1 tsp + 2 tbsp
3. Garlic - 4 (finely chopped)
4. Onion - 1/2 (finely chopped)
5. Spring Onion - 2 tbsp + 2 tbsp (finely chopped)
6. Carrot - 1/4 cup (finely chopped)
7. Cabbage - 1/4 cup (finely chopped)
8. Capsicum - 1/4 cup (finely chopped)
9. Beans - 2 tbsp
10. Red Chili Sauce - 2 tbsp
11. Soya Sauce - 1 tsp
12. Vinegar - 1 tsp
13. Pepper Powder - 1 tsp
14. Salt as per taste
15. Water as needed

Direction/Method

1. In a wok, add 5 to 6 cups of water.
2. Allow the water to boil.
3. When the water is boiling, add a teaspoon of cooking oil and 1/2 teaspoon of salt.
4. Mix them well and add a cup of basmati rice which has been soaked for 20 minutes. Leftover cooked rice can also be used instead of basmati rice.
5. Mix them well, again.
6. Cook the rice for about 10 minutes.
7. Strain the cooked rice when it is cooked well.
8. Pour some cold water on top of the cooked rice to ensure that it not going to stick and become mushy.
9. Keep this cooked rice aside.
10. Take another pan and add 2 tablespoons of cooking oil.
11. Let the oil heat for some time on a high flame.
12. Add 4 finely chopped garlic and 1/2 finely chopped onion.
13. Sauté them for few seconds.
14. Add 2 tbsp of finely chopped spring onion, 1/4 cup of finely chopped carrot, 1/4 cup of finely chopped cabbage, 2 tablespoons of finely chopped beans, 1/4 cup of finely chopped capsicum, and salt as per taste.
15. Sauté them for about 2 minutes.
16. Add 2 tablespoons of red chili sauce, a teaspoon of soy sauce, and a teaspoon of vinegar.
17. Sauté them again for few seconds.
18. Add cooked rice and a teaspoon of pepper powder.
19. Mix them gently and ensure not to break the rice.
20. Lastly, add some finely chopped spring onion and mix them well.
21. That's it. Veg fried rice is ready.

It can be served with any lip-smacking spicy Indian curry for lunch or dinner. Make this easy, quick and delicious veg fried rice and it will be loved by both kids and adults.

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Curd Rice

Curd rice is the "healthiest rice recipe", "must-have daily recipe in every south Indian home" and it is also one of the "beat the heat recipes" that can be prepared during the summer. 

In south India, curd rice is the last recipe served usually after sambar or rasam meal in any occasion or festival. The reason for that is curd rice helps in digestion after a heavy meal. 

Curd rice recipe is very simple, delicious and easy-to-make recipe where cooked rice is mixed with curd and a tempering is done to it with few spices.

Ingredients

1. Cooked Rice - 1 1/2 Cup
2. Curd Or Yogurt - 2 Cups
3. Cooking Oil - 1 1/2 tbsp
4. Mustard Seeds - 1/2 tsp
5. Ginger - 1/2 tsp (finely chopped)
6. Black Pepper Corns - few
7. Green Chilies - 2 (finely chopped)
8. Dry Red Chilies - 2 (half-cut)
9. Curry Leaves - few
10. Coriander Leaves - few (finely chopped)
11. Cumin Seeds - 1/2 tsp
12. Pomegranate kernels - 1/4 Cup
13. Cashew nuts - few (fried)
14. Chana dal - 1 tsp
15. Salt as per taste

Direction/Method

1. Keep 1 1/2 cup of cooked rice ready. Cook the rice little mushy by adding little extra water. Leftover rice can also be used for this recipe.
2. Pour 2 cups of curd to the rice and add salt as per taste.
3. Mix it well and keep it aside.
4. Take a small pan to prepare the tempering.
5. Add 1 1/2 tablespoons of cooking oil and let the oil heat for some time on a low flame.
6. When the cooking oil is hot enough, add few cashew nuts and fry them until there is a little color change.
7. Take them out to transfer them into a small bowl and keep them aside.
8. Into the same pan, add 1/2 teaspoon of mustard seeds, and 1/2 teaspoon of cumin seeds.
9. When mustard seeds start to crackle, add 1 teaspoon of chana dal, few curry leaves, 1/2 teaspoon of finely chopped ginger, few black pepper corns, 2 finely chopped green chilies, and fry them for a minute until the urad dal becomes brown in color.
10. Add few curry leaves, 2 dry red chilies which have been half-cut and optionally, you can add a pinch of hing.
11. Fry them for few seconds.
12. Switch off the flame and allow it cool down for some time.
13. Pour the tempering into the curd rice and mix it well.
14. Lastly, add few finely chopped coriander leaves and some pomegranate kernels.
15. Mix them well.
16. Garnish it with fried cashew nuts.

Serve the curd rice when they are not hot anymore. Go for this easy recipe, which will not take too much time and efforts. 

If you wish, you can freeze this for about 2 hours and then serve.  It is a full meal in itself and can be had any time of the day. 

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Pomegranate Juice

A tasty and healthy drink that can be made quickly and easily in few minutes is Pomegranate juice.

It is rich in antioxidants, vitamin C, vitamin B5 and potassium. It also reduces bad cholesterol and raises good cholesterol in your body.

Pomegranate kernels are also used in many food recipes in south India such as curd rice, corns masala, and others.

Ingredients

1. Pomegranate Seeds - 1 cup
2. Sugar or honey - 2 tsp
3. Cardamom - 1
4. Lemon Juice - 1 tsp
5. Salt - a pinch
6. Ice Cubes - few
7. Water as needed

Directions

1. In a mixer jar, add a cup of pomegranate seeds.
2. I'll add 2 teaspoons of sugar, a teaspoon of lemon juice, a cardamom pod, and a pinch of salt, and a cup of water.
3. Blend them all together. Don't blend them very smooth to ensure that the only pomegranate is grinded and not the seeds.
4. When done, strain this into a bowl.
5. Pour the juice into a serving glass.
6. 6. Add few ice cubes and garnish it with a lemon slice.

That's it! Pomegranate juice is ready to served. Do try this juice and stay fit.

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Chicken 65

Chicken 65 is a popular, deep-fried boneless chicken chunk usually served as a starter or quick appetizer in South Indian restaurants. It is prepared using marinated chicken with spices and deep fried.

Chicken 65 was originated from Hotel Buhari, Chennai, India in the year 1965. In this recipe, red chilies are one of the main ingredients but the exact set of ingredients for the recipe always vary and there are so many ways that chicken 65 is prepared in south India.

Chicken 65 can be prepared quickly and easily at home.

Ingredients

1. Boneless Chicken (washed and cleaned) - 250 gms (cut into bite size)
2. Kashmiri Red Chili Powder - 1 tsp + 1/2 tsp
3. Coriander Powder - 1 tsp
4. Turmeric Powder - 2 pinch
5. Garam Masala Powder - 1/2 tsp
6. Ginger Garlic Paste - 2 tsp
7. Corn Flour - 2 Tbsp
8. Rice Flour - 1 tsp
9. Lemon Juice - 2 tsp
10. Ginger - 1/2 Inch (finely chopped)
11. Garlic - 4 (finely chopped)
12. Green Chilies - 3 (sliced)
13. Curry Leaves - 10 to 12
14. Red Chili Powder - 1/2 tsp
15. Red Chili Paste - 1 Tbsp
16. Black Pepper powder - 1/2 tsp
17. Salt as per taste
18. Egg - 1
19. Cooking Oil (for deep frying)

Direction/Method

1. First, marinate the chicken with spices. Here, You can either use boneless chicken chunks or chicken with bones.
2. In a bowl, add 250 grams of boneless chicken, 2 teaspoons of ginger garlic paste, a teaspoon of Kashmiri red chili powder, a teaspoon of coriander powder, 2 pinch of turmeric powder, 1/2 teaspoon of garam masala powder, 2 tablespoons of corn flour, a teaspoon of rice flour, 2 teaspoons of lemon juice, salt as needed and an egg into it.
3. Mix everything together.
4. Marinate for 30 minutes.
5. Next, deep fry these marinated chicken chunks.
6. In a frying pan, add some cooking oil for deep frying.
7. Let the oil heat for some time.
8. When the oil is hot enough, drop the marinated chicken chunks into the oil, one by one.
9. Fry them for about 2 to 3 minutes until they become nice golden brown in color.
10. When they have been fried enough, take them out and transfer them onto a plate (with tissue paper). Keep them aside.
11. Next, take another pan and add a tablespoon of cooking oil.
12. Let the oil heat for some time.
13. When the oil is hot enough, add 4 finely chopped garlic and fry it for few seconds.
14. Add 3 sliced green chilies and 10 to 12 curry leaves.
15. Fry them for a few seconds.
16. Add 1/2 teaspoon of red chili powder, 1/2 teaspoon of black pepper powder, and a tablespoon of red chili paste. Adjust the amount of spice based on your spice level.
17. Add a tablespoon of water and mix them well.
18. Add fried chicken pieces and mix them well until they get coated completely with spices.
19. Toss them for few times and Chicken 65 is ready to be served hot.

Chicken 65 is usually served with onion slices and lemon wedges along with some drink and this recipe is perfect for any occasions.

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