Papdi Chaat

Ingredients:

All-purpose flour - 250 gms
Ghee or oil - 4 tbsp
Ajwan seeds(tymol seeds) - 1/4 tsp.
Chopped boiled tiny pieces potatoes - 5
Boiled,mashed chickpeas - 1 cup
sprinkle with salt to taste)
Chopped onions - 2
Chopped tomatoes - 2
Fine sev (gram flour vermicilli) - 2cups
Red chilli powder - 2 tsps
Salt - 3 tsps
Cumin seeds powder - 2 tbsps
Chopped coriander leaves - 1 cup
Beaten Fresh yoghurt - 2 cups
Tamarind Chutney - 1 cup
Mint-Corainder Chutney - 2 tbsp.
Vegetable or Sunflower oil to deep fry

Instructions:

For Papdi:

Mix all-purpose flour, ajwain seeds, ghee and salt. Add enough water and knead into soft dough. Cover and leave for 30 minutes. Divide the dough into small portions.

Roll out each portion of the dough with the help of some dry flour, roll into large thin rounds. Prick all over with fork. Cut out small rounds from it with a cutter. Fry them in hot oil until golden brown and crispy. Drain on paper towel.

Store in an airtight container when cool.


To serve:

First set up all ingredients - Papdis, toppings and chutneys within easy reach. Dip 5-6 Papdis (per person) in yoghurt and remove. Arrange on a plate.
Put a little potato, chickpeas, onion and tomato on each Papdi. When all are done in this way, drizzle a teaspoonful each of Tamarind and Mint-Corainder Chutney on each Papdi.
Sprinkle a handful of sev all over the Papdis in the plate. Now sprinkle red chilli powder, cumin powder and salt and garnish with chopped coriander leaves. Serve as soon as possible or the Papdis will get soggy.

Chicken 65 Recipe

Ingredients:


2 pounds skinless boneless chicken breast (cubed)
2 egg whites
2 tbsp. red chilli powder
1/2 teaspoon black pepper powder
2 tablespoons corn flour
2 tablespoons refined wheat flour or all purpose flour
Salt to taste
1 cup buttermilk
1 onion (3/4 chopped large; 1/4 ringlets)
1 green pepper (chopped large)
5 green chillies (cut in strips)
1 tbsp. ginger/garlic paste
3/4 cup chopped fresh corriander leaves
1/4 teaspoon (bright orange food coloring)
2 tablespoons vegetable oil
1 1/2 tablespoons lemon juice
Oil for deep frying



Instructions:


Cut chicken breast into bite sized pieces. Add chilli powder, black pepper and salt to taste. Set aside for 30 minutes.

At the end of half an hour, in a deep bowl, mix all the following thoroughly:
the above chicken pieces, corn flour, egg whites and refined wheat flour or all-purpose flour.

Heat oil in a pan(enough to deep fry marinated chicken pieces) and when oil is hot, fry the chicken pieces until they are golden brown on all sides. Do this in small batches, over medium-high heat to ensure that the chicken is cooked through. Remove from oil and set aside.

In frying pan, add 2 tbsp oil, when it is hot, saute ginger/garlic paste, chopped onions, green peppers, green chillies and and fry until it turns brown. Lower the heat to medium-low and add butter milk, food coloring, and salt to taste.

After two or three minutes raise the heat to medium and cook until the butter milk
mixture comes to a boil.Now add the chicken pieces and stir.

Raise heat to high and cook, while stirring periodically, until the liquid is absorbed/evaporated and the meat looks dry.

Remove the skillet from heat and add lemon juice,corriander leaves. Stir well. Serve with white rice,naan or parathas.

Pal Paniyaram

Pal Paniyaram is one of the famous South Indian Dishes.


Ingredients:


Urad Dal - 1 cup

Raw Rice - 1 cup

Coconut - 1

Sugar - As per ur need

Cardamom - 4

Oil to fry

Salt a pinch




Instructions:


Soak urad dal and rice for about 1/2 an hour.

Grind to make paste.Add little salt.

Extract coconut milk ,add cardamom and sugar.

Take the paste with round spoon,to make small round balls.

Heat oil, put balls slowly in low flame.Don't heat too much.

Add them to the coconut milk.Soak it for 10 minutes.

Mix well and serve.

Moong Dhal Laddu

Maavu urundai is a type of laddu. Made out of Pasi paruppu(Moong Dhal) or roast gram powder with sugar and ghee.This is very easy to make and good for health.


Ingredients:

1/2 kg Moong dhal powder
or
roast gram(Buna channa) powder

1/2 kg powdered sugar

1/4 kg Ghee (increase or decrease accordingly)

1/4 tsp Elachi powder (optional)

Roasted cashew nuts - 100 gms



Instructions:

Roast moong dhal in a pan with out oil. until they turns golden brown.keep aside n let them cool.Grind moong dhal in to fine powder and sieve it.
(or)
Take roastgram(buna channa)powder (no need to roast seperately).

Grind sugar into powder.

In a bowl add powdered sugar,add elachi powder and moong dhal powder (or)roasted gram powder.

Heat 1/4 kg of ghee.Add ghee to the moong dhal powder and sugar powder little by little and mix everything well.

Make them as balls immediately otherwise it will be hard and it is very difficult to make balls. If it is difficult u can touch ghee or oil in ur hand n try making balls.

Make soft balls out of it and store it in air tight container.You can use it for one month.

Maavu urundai is ready to taste.

Mutton Cutlet or Fish Cutlet Recipe

Ingredients:

Small Mutton pieces
or King Fish - 100 gm
Big Onion - 2
Green chillies - 6
Turmeric powder - 1/4 teaspn
White yolk taken from 2 eggs
Salt- 1 teaspn
Oil - 3 tbspn
Small amount of Garam Masala powder(Elaichi,cloves, cinnamon sticks)
Bread crumb as reqd.(or) Roasted gram(Buna channa)powder - 100 gm


Instuctions:

Heat oil in a pan.Add garam masala powder,onion,green chillies.

Add mutton or fish,spray with small amt. of water then add turmeric powder,salt. Allow it boil for few minutes. Don't boil too much.Allow it to cool.Then grind in mixie without water.

Take the meat mixture of required quantity to make into shape of cutlet - either round or triangular, about 1/4 in thick and make eight cutlets. Dip into the white of the egg and then into the bread crumb (or) in a roasted gram powder and press with both hands on all side one by one.

Heat oil for deep frying. Ensure that the oil is very hot and deep fry the cutlets one at a time.

Serve hot garnished with sliced onions.

Note:

Replace mutton with vegetables like carrot,potato,green peas for vegetable cutlet.