Methi Chutney / vendhayakeerai Thuvaiyal

Ingredients:

Fresh Methi leaves - 1 bunch

Small Onion - 10 or large onion - 1( chopped into medium size )

Red chillies - 4 nos

Cumin seeds- 1 tsp

Channa dal - 1 tsp

Urad dhal - 1 tsp

Grated coconut - 2 tbsp

Tamarind - 1/4 lemon size

Oil - 1 tbsp

Salt to taste.

Method:

• Clean and wash the methi leaves.
• In a kadai put oil,onion,redchillies,cumin seeds,channa dal, urad dhal and fry all together.Fry till onion become golden brown.
• Now in the same pan add methi leaves and saute for 3 minutes.
• Add coconut and tamarind to that and fry for one more minute.
• Cool it. Add salt and grind it to a thick paste.

Serve with hot rice.

Hydrabadi Chicken Briyani

Ingredients:
Chicken - 2 lb ( Wash and cut into medium size pieces)
Basmathi rice - 3 cups
Onion - 2 ( cut into lengthwise & fried in oil til crisp )
Green chillies - 4 nos
Ginger garlic paste - 2.5 tbsp
Mint leaves - 3 tbsp ( chopped )
Corriander leaves 3 tbsp ( chopped )
Pepper corns - 1 tbsp
Black cumin seeds - 1 tbsp
Cumin powder - 3/4 tbsp
Chilli powder - 1 tbsp
Corriander powder - 1 tbsp
Turmeric powder - 1 tsp
Bay leaves - 3
Mace - 3
Cardomoms - 2
Cloves - 2
Cinnammon stick - 2
Curd / Yogurt - 1 cup
Oil -3 or 4 tbsp
Lemon juice - 2 tbsp
Food colour or saffron - a pinch
Milk 2 tbsp
Salt to taste.
Method:

• Marinate the chicken pieces with curd, slitted green chillies , mint leaves , coriander leaves ,ginger garlic paste , pepper corns, shajeera(black cumin) , chilly powder , turmeric , salt , cumin powder , coriander powder , bay leaves , mace , cardamoms , cloves ,cinnamon stick ,oil , half fried onions , and lemon juice . Mix all nicely.
• Marinate this for 24 hrs by storing this in refrigerator . If u dont have time marinate atleast an hour before u start cooking.
• Soak basmati rice in water for 30 mins.
• Boil 10 cups of water with 1.5 tbsp of oil,1tbsp cumin seeds and salt. add soaked rice and cook until they are half cooked. Drain excess water.
• Now take heavy bottomed pan and grease the bottom with ghee .
• Add marinated chicken and spread it evenly. On top of chicken add cooked rice and spread evenly.
• On top of rice sprinkle few mint leaves , coriander leaves and remaining fried onions.
• Pour saffron soaked milk or food colour with 2 tbsp of milk allover . Sprinkle some oil on top of it.
• Close the lid very tightly. Cook on a medium low flame for about 40-45mins.

Mix the rice gently and serve it hot with onion raitha.

Prawn Fried Rice / Shrimp Fried Rice

Ingredients:
Medium shrimp- 1/2 lb (shelled & deveined )
Cooked basmathi rice ( For 2 people )

Cabbage ( cut into thin strips ) -1 cup
Beans (cut into thin strip ) - 1 cup
Carrot (cut into thin strip ) - 1/2 cup
Onion - (cut into thin slice ) - 1cup

Green chillies ( cut into thin slice ) -3

Ginger and Garlic ( crushed ) - 1 tbsp

Corriander leaves (chopped ) - 1/2 cup

Oil -3 tbsp

Egg - 1

Soy sauce - 1 tbsp

Ajino motto - 1 pinch

Pepper powder- 1 tbsp

Salt to taste.
Method:

• Heat oil in a pan. when the oil is hot put the crushed ginger and garlic .fry 1 minute.
• Add shrimp / prawn pieces with salt fry 3 to 5 minutes.
• when the prawn is sealed,add onion fry for a minute.
• Then add green chillies,carrot, and beans. fry 2 minutes.
• Finally add cabbage fry for a minute and then add the soy sauce. saute them 2 minutes.
• Lastly add the cooked rice. Fry it 1 minute.
• Heat oil in another pan, add eggs, pepper powder and salt and mix well to get scrambled eggs.
• Add the above shredded eggs and pepper powder to the rice and mix well.
  Garnish with corriander leaves. .

Lollipop Chicken

Ingredients:
Chicken wings - 4 ( From one chicken wing we can get 2 lollipops pieces )
Ginger garlic paste - 1 tbsp
Chilli powder - 1.5 tbsp
Corn flour - 3 tsp
All purpose flour - 2 tsp
Food colour - 1/2 tsp
Soy sauce - 1 tbsp
lime juice - 1 tbsp
Bread crumbs - 6 tbsp
Oil - for deep fryiyng
Salt to taste.

Method:

• Clean the chicken.
• In a large bowl, combine the ginger-garlic paste, all purpose flour, corn flour, soy sauce, red chili powder,food colour, lemon juice and salt.
• Add enough water and mix it like thin consistency. Add the chicken and refrigerate for 2 to 4 hours.
• Dip the marinated chicken in the bread crumbs and deep fry the chicken on medium heat until crisp and golden brown.
• Remove the chicken pieces and place on a paper towel to drain the excess oil.

Serve hot with onion rings.

Happy Deepavali !

Murukku - I

Ingredients:
Rice flour - 4 cups
Urad dal- 1 cup
Pottu kadalai / split chik peas - 2 tbsp
Sesame seeds - 2 tsp
Ajwain seeds - 2 tsp
Butter - 1 tbsp
Asafoetida- a pinch
Oil for deep frying
Salt to taste.
Method:

• Dry roast the urad dhal for 2 minutes.grind it into a fine powder.
• Grind the pottu kadalai into a fine powder.
• Mix rice flour, roasted urad dhal powder,chik peas flour,asafoetida, sesame seeds, ajwain seeds, butter and salt. Add enough water and knead into soft dough.
• Put the dough into the murukku press and press it on a plastic sheet.
• Heat oil in a kadai. Now drop the murukku into the oil and deep fry both sides until crisp.
• Drain in a paper towel.Cool and store in air tight container.
  

Corriander Chutney / Kothamalli chutney

Ingredients:

Fresh Corriander leaves - 1 bunch

Small onion - 10 or large onion - 1

Red chillies - 4

Cumin seeds - 1 tsp

Channa dhal - 1 tsp

Urad dhal - 1 tsp

Grated coconut - 2 tbsp

Tamarind - 1/4 lemon size

Oil - 2 tspSalt to taste.

Method:

• Clean and wash the corriander leaves.
• In a kadai put the oil and fry onion,red chillies,cumin seeds,urad dhal and channa dhal.
• Same pan add the corriander leaves and saute for 2 mins till they wilt.
• Add coconut and tamarind to that and fry altogether for one more minute.
• Cool it. Add salt and grind to a thick paste.
  Serve with rice, idli or dosa.

Brinjal & Potato Poriyal

Ingredients:

Brinjal - 5 nos
Potato - 1
Onion - 1 medium size
Red chillies - 4 nos
Curry leaves - few
Mustard seeds - 1 tsp
Turmeric powder - 1 / 2 tsp
Sambar powder - 1 tsp
Oil - 2 tbsp
salt to taste.
Method:

• Chop the onion into small size. Cut the brinjal in to medium size pieces ( length wise ) and put it into the water.
• Remove the potato skin and cut in to medium size pieces.
• In a kadai put the oil and when it is hot add mustard. When it pops up add onion, red chillies and curry leaves.and fry for a while.
• Then add brinjal and potato.Add sambar powder, turmeric and salt.
• Sprinkle a handful of water.Mix well and Keep the flame in low.
• Cook for few minutes.

Serve with rice.