Crispy Chicken

Chicken Leg – 6 no.

Milk – 200gm

Vinegar – 3 tsp

Salt – to taste

Pepper powder – 4tsp

Cumin powder – 1tsp

Ginger paste – ½ tsp

Garlic paste – ½ tsp

Maida – 4 tbsp

Semolina – 1 tbsp

Oil – deep fry

1.    Take the chicken and clean it nicely.

2.    In a deep bowl add milk, vinegar, salt, pepper(2tsp), cumin powder, ginger paste, garlic paste, salt, chicken and marinate it in the fridge for at least 1-2 hrs or you can keep it for over night also.

3.    Keep the kadai on the gas and heat the oil.

4.    In a clean plate add maida, semolina, salt, pepper powder (2tsp), and mix well.

5.    Now take the chicken and roll in the maida mixer well.

6.    Deep fry it in medium heat.

7.    When become golden brown its ready to serve with Biryani, roti, naan etc.

Lehriya Mirch

This dish is inspired by Masterchief India.  

• Maida – 1cup
• Refined Oil – For frying
• Ajwain – 1 tsp
• Salt – 1/2tsp
• Ghee – 70 gm
• Onion – 1 large (minced)
• Ginger – ½” piece
• Green chilli – 1 nos. (finely chopped)
• Lamb mince – 250 gms
• Cashew nuts – 5-6pieces
• Green peas – 1/3cup (boiled)
• Salt – to taste
• Black Pepper powder – to taste
• Jodhpuri mirch or Jalapeno peppers – 4no.s (slit and deseeded)
• Egg  - 1 no.(beaten)

1. Knead a dough using maida, oil, salt, ajwain along with water into a stiff dough. Keep aside.
2. In a wok fry onions in ghee till brown, then add ginger and chopped green chillies. Cook further and season it.
3. Add minced meat and brown thoroughly, stirring all the time to prevent sticking. Cool when cooked. Break up lumps if any, then add roasted cashew bits, tender green boiled peas, salt and pepper.
4. Stuff the cooled kheema into deseeded Jodhpuri mirch.
5. Roll the dough and cut into long strips (3/4” wide) with a pizza cutter or knife. Systematically wrap the chillies sealing as you go along with beaten egg.
6. Heat oil in a kadhai and deep fry till crisp and golden brown, then drain on absorbent paper towels and serve with chutney.


Note: 
         1.If you want this dish for vegetarian people, you can use mashed potato instead of minced meat.   
         2.  To increase the value you can add more vegetables or panner also.
         3. Do not deep fry in high heat , do it medium or low heat.
         4.  For outer cover make thin strips.

Badhusha

• Maida - 300gm
• Sugar - ½ kg
• Cardamom powder - ½tsp
  
• Vanaspathi - 100gm
• Bakking soda - a pinch
• Curd - 1 Tbsp
• Oil - deep fry

1. First we will make sugar syrup by adding sugar and water in 2:1 ratio and also add cardamom powder, it should be sticky.
2. Now in a big bowl add maida, vanaspahti, bakking soda and curd, mix all together with hand.
3. Now add water as little as possible and make a dough.
4. In a wok add oil to heat. Take a small portion of dough and make a ball and give a dispersion in the center.
5. Now deep fry it batch by batch till light brown and soak in the sugar syrup for 45- 1 hr and take it out.

Note:

1. To conform that your dough is ready, take a portion and role it, it should role with out crack.
2. Don't keep the dough for long time, other wise it will ferment.
3. Don't make the ball and keep, do it at the time of  frying.
4. You can also decorate it with colored desicated coconut by mixing the coconut with different food colors.

Corn fritters recipe

• All-purpose flour or Maida – 2 cup
• Baking powder - 1 tsp
• Pepper Powder – to taste
• Salt – to taste
• Egg - 1
• Milk – ½ cup
• Oil – 2 tsp
• Corn kernel – 1 cup

1. Heat oil in a heavy wok.
2. In a bowl, combine flour, baking powder, pepper powder and Salt.
3. Beat together egg, milk, and oil; stir into flour mixture.
4. Now mix in the corn kernels.
5. Drop fritter batter by spoonfuls into the hot oil, and fry until golden brown.
6. Drain on paper towels.
7. Ready to serve.

NOTE: By this you will get 24 pieces

Sweet with maida

It is very simple sweet. If you want to make it rich you can add the dry fruits.Insted of adding cardamom powder you can also add rose essence or syrup, it smells good and the colour will also be very nice.

• Maida - 1 cup


• Sugar - 5 tsp


• Cardamom powder  - ½ tsp


• Semolina or suji - 3 tsp


• Salt - a pinch


• Water - as required
  


• Oil - to deep fry

1. In a wok keep the oil to heat.


2. Take a vessel and add maida, suji, salt and sugar, mix all this nicely with the help of water. Not too thick or not too watery.


3. Now add the cardamom powder.


4. In the hot oil pour this mixture and deep fry till golden brown


5. Now it is ready to eat.
   

Ulundu vadai or Medu Vada Batter

It is a batter for urud dal vada which is famous in South India.

• Urad dal – 4 cups
• Onion – 1(finely chopped)
• Green chilly – as required(Finely chopped)
• Ginger – small piece (Finely chopped)
• Black pepper – 1tsp (Whole)
• Salt – to taste
• Curry leaves – to taste (chopped)

1. Soak dal for 2 hours; grind it fine with minimal water.
2. To the batter add onion, green chilly, ginger, black pepper, curry leaves and salt.
3. Dip your hand in the water and then take come batter in your hand and make a hole in the center and deep fry it till golden brown.

Moong Dal Pakora Batter

It is a basic batter for moong dal pakora. It is famous in North India while fasting times.

• Green gram or moong dal with skin – 1cup
• Green chilies – 3 no.
• Ginger – 1tsp(grated)
• Garlic - ½ tsp(crushed)
• Salt - to taste
• Coriander leaves – ¼ cup (chopped)
• Coriander seeds – ¼ tsp(coarsely crushed optional)
• Cumin seeds - ½ tsp(coarsely crushed)
• Baking soda – 3 – 4 pinches (optional)
• Oil – 1tbsp(hot)

1. Soak moong dal for 2 hours,
2. Grind to a paste with chilies, ginger, garlic, adding as little water as possible.
3. Add salt, coriander leaves,coriander seeds, cumin seeds, baking soda and hot oil to the grind batter and make pakoras.

Coating Batter For Fritters

It is a basic batter for fritters.

• Maida – 1cup


• Corn flour – 1tbsp


• Rice flour – 1tbsp


• Salt - ½ tsp


• Ground ginger, garlic, chillies – to taste

1. Mix all the ingredients together.


2. Add enough water to make a batter which will coat the back of a spoon thinly when dipped.


3. Dip small pieces of cauliflower, baby corn, etc. which should have first been boiled to be tender but not mushy, but Chill the boiled veggies before frying.

Coating Batter For Dipped Bhajias

It is a basic batter for bhajis. It is up to you how innovatively you use this batter to make Bhajis.

• Gramflour – 1cup


• Rice flour - 1tbsp


• Salt – ¾ tsp


• Ajwain seeds – as required (slightly crushed in the hands)


• Asafetida – a pinch


• Cumin powder – ½ tsp


• Baking soda – 2 to 3 pinches


• Oil– 2 tsp(It should be hot, after batter has been prepared)

1. Mix all the ingredients together.


2. Make a batter which will coat the back of a spoon thickly, when dipped.


3. You may add Crushed garlic, ginger, chillies, as desired.


4. You can dip sticks of paneer, or sliced capsicums,potato, pappad, onions, hot green chillies, boiled whole babycorns, palak etc.

Dahi Vada

It is a Indian dish which every one loves to eat. In Tamilnadu we  call this dish as Thayir vada, in Andhra they call us Perugu gari,  in Karnataka as Masaru vada etc..what ever they call but the dish give same taste every where.

• Urad dal - 1cup
• Curd - 2cups
• Salt - to taste
• Mustard - 2tsp
• Cumin seed - 2tsp
• Oil - to deep fry
• Sugar - as required
• Onion - 1 (finely chopped)
• Ginger - small piece (finely chopped)
• Green chily - as required (finely chopped)
• Curry leaves - as required

1. Soak the urad dal for atleast 2 hours.
2. Now grind the dal with little less water. Add salt, onion, ginger pieces and green chilly, mix it well.
3. Now heat the oil and dip your hand in a clean water and now take a little batter in your hand and make small hole in the center and drop it in the oil.
4. Fry it till it become golden brown. Arrange it the plate in which you are going to serve.
5. Wipe the curd nicely and in that add salt and sugar as for your taste.
6. Now in a wok  put 1tsp oil, when it is hot add mustard, when it starts to crackle add cumin seeds and curry leaves.
7. Add this to the curd and mix well. Pour this over the vada and keep it in the fridge and serve it cool.