Pepper Chicken Fry

Ingredients:

Chicken - 1 kg  Green Chilies Large (finely grained) - 3 Strand Curry Leaves (finely grained) - 2 Bay Leaves small (finely grained) - 2 Onions large (finely grained) - 2 Tomatoes (finely grained) - 3 Coriander Leaves (finely grained) - 2 tbsp Cumin Seeds (crushed) - 1/2 tsp Fennel Seeds (crushed) - 1/2 tsp Ginger Paste - 1 tsp Garlic Paste - 1 tsp  Red Chili Powder - 1 tsp Coriander Powder (Dhania) - 2 tsp Hot Spices (Garam Masala) - ½ tsp Turmeric Powder - ½ tsp Pepper Powder - 3 tsp Oil - 4 tbsp Salt

Proceed:

Wash the chicken pieces and take out its skins then chop it in medium sizes. 
Place the chicken pieces in a thick vessel utensil and mix salt to it. 
Over a low heat stove place the vessel and allow it to simmer by covering it with a tight lid. 
Fifteen minutes later strain out the water from the vessel and put aside the chicken pieces to a large bowl. 
Except for oil mix all the ingredients. 
To a medium heated pan pour the oil and lay the pieces gently. 
Roll the pieces and check whether it has become reddish brown. 
Else poke the chicken with a fork to see whether it has cooked or not. 
Put aside the cooked ones and start frying all the other pieces in the same manner.

Karjikai

 

Ingredients:

For the dough:
Chiroti Rava - 1 cup
Maida - 1/4 cup
Ghee/Butter - 1-2 tbsp
Water
Oil

Filling 1:
Desiccated coconut/ Copra/ Kobbari - 1/2 cup
Sugar powered- 1/2 cup
Powdered Elaichi - 1 tsp
White sesame (fried and roughly powdered) - 1 cup
Raisins - 1-2 tbsp
Cashew - 5 - 6

Filling 2:
Jaggery – 100 gms
Coconut – 3/4 cup
Ghee – 1/2 tsp (optional)
Crushed cardamom – 1-2

Preparation :

For the Filling,
Filling 1:
Chiroti Rava and black sesame are roasted separately.
The sesame is then ground corasely and added to the roasted semolina along with grated dried coconut, jaggery, raisins and bits of cashew

Filling 2:Melt the jaggery with water
Add the coconut
Add ghee n crushed cardamom n keep it aside

Proceed :

Mix all the ingredients for the dough; Add enough water to make a stiff dough; The dough should be slightly harder than the chapati dough; Knead well and keep aside.
Mix all the ingredients for the filling in a mixing bowl; Adjust sweetness according to taste;Keep aside.
Pull out small balls from the rava-maida dough and roll them into small circular pooris. Make sure the pooris are not too thick.
Spoon in the filling on one half of the circle and fold along the center; Seal the ends with some water or milk. Note: If you have the plastic/metal press, you could use that as well. Place the poori with the filling in the press; Fold and press to seal; Remove excess dough.
Heat oil in a wok on low-medium heat; Drop the Karigadubu into oil one by one and fry until they turn golden brown in color; Fry on both sides.
Remove from oil an strain into paper towels; Let cool completely and store in air tight containers.

Sweet Kadubu

Ingredients:

For the stuffing
Fried Bengal gram powdered roughly (hurikadale) - 1 cup
White sesame (fried and roughly powdered) - 1 cup
Sugar powdered - 1cup
Poopy seeds (fried) - 1/4 cup

Elaichi (powdered) - 6-7

For the dough:
Rice powder - 2 cups
Water ( adjust according to necessity) - 1 and 1/2 cup
a pinch of salt

Method of preparation:

Mix all the ingredients for the stuffing and keep it in an airtight container.
Boil water and add a pinch of salt, as the water starts boiling, add the rice flour till all the water is absorbed.
Keep mixing with a thick spatula (preferably wooden) to avoid lump formation.
As you keep mixing, bring the whole flour together into one huge dough.
Make lemon sized balls of the dough when it is still hot.
Pat this ball flat and put it into the kadubu mould and fill the stuffing powder into it.
You can further steam this kadubu.

Molake Kaalu Saaru

Ingredients :

Horse Gram - 1 cup
Potatoes - 3
Eggplant - 3 pieces
Onion - 1
Coconut - 1/4 cup
Tomato - 1
Cinnamon - 1/4 inch
Clove - 6-10
Red Chillies - 8
Dhania - 2 tbsp
Ginger crushed - 1 tbsp
Garlic crushed - 1 tbsp
Turmeric - pinch
Mustard - 1 tsp
Ghee - 1 tbsp
Butter a few tbsps
Salt

Proceed :

To sprout the Horse Gram soak it in water over night. The following morning drain thoroughly and wash a couple of time in running water. Tie it in a damp cloth in a warm place and sit it for a day. After a day check if the seeds are germinating. If they have sprouted well, you can use it right away. If not sit it for one more day, just make sure that the cloth is not dry.
When you have the sprouts ready prepare for the curry.

Preparation :

Pressure cook the sprouted horse gram in plenty of water till tender and keep it aside.
Combine onion, garlic, ginger, clove, Cinnamon, chilli, dhaniya, coconut and tomato in a blender and grind it into a fine paste.
Heat ghee in a pan. Add the mustard and turmeric. Once the spluttering stops stir in the ground onion mixture. Cook till the raw smell disappears, say 20 minutes.
Add the potatoes and eggplants, followed by the cooked horse gram.
Adjust the salt and cook.

Menthya Soppina Huli

Ingredients:

Methi/Fenugreek Leaves: 2 - 3 bunches chopped finely
Toor Dhal: 1 cup
Sambar Powder: 2 tbsp
Tomato: 1 medium sized chopped
Curry Leaves: 1 strand
Methi seeds: 1 tsp
Mustard Seeds: 1 tsp
Turmeric: 1/2 tsp
Oil: 1 tbsp
Jaggery: 1/2 tsp
Salt to taste
Asafoetida

Proceed:

Pressure cook dal with a pinch of turmeric.
Heat oil, add mustard seeds and on spluttering add curry leaves, methi seeds, asafoetida. Fry for a min.
Add Chopped methi leaves and tomatoes. Add little water, mix well and close the lid. Boil till it turns soft.
Add Sambar powder, jaggery and mix well.
Finally add cooked dal and salt. Mix and boil for 5 mins.

Potato Paneer Bonda

Ingredients :

To make batter
Gram flour- 1 1/3 cup
Turmeric- 1/3 tsp
Chilly powder-1/2 tsp
Cornflour - 1 tsp
Hing- a pinch
salt to taste
Water

For the filling
Potato- 3 medium
Paneer- 100 grams
Onion- 1 medium
Ginger and garlic paste- 1 tsp
Turmeric powder-1/3 tsp
Green chilly finely chopped- 3
Coriander leaves- finely chopped- a handful
Garam masala- 1/2 tsp
lemon juice- a few drops
hing-a pinch

Proceed :

Boil potatoes and peel of the skin and mash it. Crumble paneer finely and keep aside.
Heat oil in a pan and add a pinch of hing followed by onions and saute till it changes color.
Add ginger garlic paste and green chilly till its raw flavor disappears.
Add turmeric powder and garam masala along with paneer potato mixture.
Squeeze lemon juice and garnish with coriander leaves.
Once cool make into small lemon sized ball and keep ready.
To make all the batter,mix all ingredients listed under to make batter into a smooth paste.
Dip the balls in this batter and immediately drop into hot oil.
Fry till all sides are golden brown.