Bitter Gourd Fry

Ingredients

Bitter gourd 8 numbers
chilli powder 1 tsp
coriander powder 2 tsp
cumeen seeds 1tsp
ginger-garlic paste 1tbsp
lemon juice 1tbsp
garam masala a pinch

Preparation

1) Make a masala paste without adding much water to the masala.

2)Scrape the bitter gourds,so that remove some skin from the top.

3)Using a sharp knife make a cut along one side,and remove the inner skin and seeds without cuting the other side.So now you have one bitter gourd with hollow inside.

4)stuff the inside with the masala. You can tie with a banana leaf twine.

5)In a pan put some oil and put the gourds and slowly fry the gourds.Turn the other isde and it's done.

Whole chicken Fry

Ingredients

Whole chicken - 1 kg
(skinned)
Onions - 8 nos
Green chillies - 5 nos
Ginger-garlic paste - 3 tsp
Tomato - 3 nos
Chilly powder - 1 tsp
Turmeric powder - ½ tsp
Garam masala powder - ½ tsp
Eggs - 3 nos
Curry leaves - 2 sprigs
Coriander leaves - 2 sprigs
Salt - As reqd
Oil - As reqd

Preparation

For this chicken,you can buy the whole chicken with skin.You can remove the skin without cutting the meat or use the skin.It's your option. Here I removed the skin.In a bowl take some lemon juice(or vinegar),salt,turmeric powder,chillipowder.Apply the mixture as a light coating on the inner and outer parts of the chicken.You can keep it in refrigerator for one night(not in freezer).Use this chicken for the following process.

1)Heat oil in a pan.

2)Sauté the onions until browned.

3)Add the green chillies and the ginger-garlic paste and fry well.

4)Add turmeric, garam masala and chilly powder.

5)Fry well and add the tomatoes.

6)Sauté, until the oil runs clear.

7)Mix a quarter of the masala with the egg beated.

8)Stuff the chicken with the other part of masala, tie a string around the chicken and place the chicken in a pressure cooker.

9)Cook upto 1 whistle.

10)Remove the whole chicken immediately and apply the egg masala on top.

11)preheat the oven to 400F.

12)In an oven-frying pan,put some oil and put the chicken.put some oil on top of chicken,so that it will not dried but crispy.

13). Broil the chicken till it's done.Don't forget to turn the chicken so that evenly crispy.

14)Garnish with curry leaves and coriander leaves.

:- Serve with naan, parathas or rice.

Tips: If you don't have an oven, after cooking in pressure cooker, you can fry the chicken in a kadai with some oil.But remember one thing,not fry for a long time because it's already cooked.

Bagara Baingan(Egg plant curry)

Ingredients

cinnamon 1 stick

brinjals 8 numbers

coriander powder 1tsp

cumin powder 1tsp

dry coconut poder 2tbsp

cardomom 3

ginger-garlic paste 1/2tsp

green chilli 1

peanuts 1 cup

mustard seeds 1tsp

turmeric powder 1tsp

oil 2tbsp

Onion(big) 1

sesame seeds 3tbsp

tamarind juice 50ml

jaggery a pinch

water 3 cups

Procedure

1.Fry the peanuts with little oil,dry roasting is sufficient. Add sesame seeds and then coconut powder. When all are slightly roasted take it out of flame. Add a little water and then grind it in a food processor(don't put these hot substance directly into mixer.After it is become warm temperature put it in the mixer).Do not make it fine paste but coarsely grained paste.

2. In a pan pour some oil for deep frying. When the oil is hot put the brinjals and fry 75%.

Keep it aside

3.In a pan put some oil and fry the whole garam masala,mustard and cumin seeds. When they start to splatter and onions.Saute the onions when it is slightly brown. Add little salt to onion will enhance the browning process of onion.

4. Add little bit hing(asafoetida)and curry leaf. When the onion is done add 1tsp turmeric powder.

5. Add a little bit of water,add 1tsp cumin powder, 1tbsp coriander powder 1/2tsp chilli powder and roast the masala.

6. Then add the peanut masala. And cook it in medium. Stir it continuously,otherwise it will burn because of peanut.

7. Add the tamarind juice and a little bit of(1tbsp) jaggery,salt. When the oil starts to oases out and all the froth disappears,the gravy is done.So you can add the eggplant and cook as much as thick gravy you want.Then it's done

It is an extremely delicious Hyderabad Vegetable curry.It is mainly used with biriyani,rice,chappathi,nan etc.

Chicken cutlet(Kerala recipe)

Ingredients

1/2tsp Black pepper powder

2 cup Bread crumbs

1 bunch coriander leaves(chopped)

1 bunch curry leaves(chopped)

1 number egg(beaten)

2tsp garam masala powder

2tsp garlic chopped

5 number of green chillies

500 gm chicken

4 tbsp oil to fry

2 number of onions

3 number of potatoes(medium)

1/2 tspturmeric powder

Method

1)Wash and drain the chicken. 2)Mix it with turmeric powder, salt, pepper and little bit of ginger-garlic paste and half cup of water and cook well in a pressure cooker.(chicken will cook really fast) 3)After cooling it, separate all meat from bones and blend it to get ground chicken. 4)Boil potatoes with a pinch of turmeric and mash and keep it to cool. 5)Heat oil in a pan. 6)Sauté onions, until light brown. 7)Add curry leaves, coriander leaves, green chillies, ginger and garlic and garam masala powder. 8)Add the mashed potatoes and the cooked ground chicken. Keep it on low flame, until its dry enough to make balls. 9)Allow the mixture to cool thoroughly. 10)Take a handful of this mixture and make balls. 11)Flatten it out slowly into thick disc shapes. 12)Dip it in the beaten egg and then roll in the breadcrumbs. 13)Shallow fry it in oil, till both the sides turn golden brown.

Paneer (Indian recipe)

We can make paneer(Indian cheese) in home.It's very easy.Let's look at this simple recipe

Ingredients

1000 ml milk

1 pinch mint

1 piece mualin cloth

1 pinch pepper

30 ml vinegar or lemon juice

Method

Boil the milk in a pan.After boiling bring the milk to a gentle simmer.Start to slowly stir in the lemon juice or vinegar,about atablespoonful at a time.The milk will begin to curdle.Then it appears as "curds and hey". Drain off the whey,keeping the curds. For this put the cloth in the mouth of a deep vessel and drain the milk.So we will get the curd.Wrap them up,and squeeze the cloth to get the whey out. Fold the curdsup in the cloth,then balance the big pot, full of cold water,on top of the wrap. The cold water will set the curd.Keep it for 1 hour. Cut after setting and your paneer is ready.

Jangri(imarthi)

The Jangri or imarthi is not the Jalebi even though they look alike.The main difference is that Jalebi is made with maida(all purpose flour), while the jangri is made with urad dal.It's a north-indian sweet.

Ingredients

1tsp rice flour

1 pinch safron colour

3cups sugar

1-2 cups of oil to fry

1cup urad dal(split black gram)

Method

sugar syrup preparation:

Take 2 cups of sugar and 1cup of water and dissolve.Brig it to boil and stir continuously.Make the syrup as not much thick or thin consistency.Then put off the flame and keep warm.

batter preparation:

Wash and soak the dal for atleast 1 hr.Drain the water and grind to a veryfine paste till the consistency of glue sticking. For smooth grinding add water very little.Add safron color(red food colour) and rice flour(1tsp) if needed. Add to zip lock bad and pipe it into slightly hot oil.Put them into sugar syrup for not more than few minutes.Serve hot.

Jangri(imarthi)

The Jangri or imarthi is not the Jalebi even though they look alike.The main difference is that Jalebi is made with maida(all purpose flour), while the jangri is made with urad dal.It's a north-indian sweet.

Ingredients

1tsp rice flour

1 pinch safron colour

3cups sugar

1-2 cups of oil to fry

1cup urad dal(split black gram)

Method

sugar syrup preparation:

Take 2 cups of sugar and 1cup of water and dissolve.Brig it to boil and stir continuously.Make the syrup as not much thick or thin consistency.Then put off the flame and keep warm.

batter preparation:

Wash and soak the dal for atleast 1 hr.Drain the water and grind to a veryfine paste till the consistency of glue sticking. For smooth grinding add water very little.Add safron color(red food colour) and rice flour(1tsp) if needed. Add to zip lock bad and pipe it into slightly hot oil.Put them into sugar syrup for not more than few minutes.Serve hot.