Chicken Kheema Paratha

Ingredients for stuffing

Chicken kheema-1 cup

Salt & pepper -to taste
Garam masala-1/4tsp
Crushed onion-1/4
Crushed ginger & garlic-1tsp
Crushed green chillies-1
Chopped mint & coriander leaves together-2tsp
Turmeric powder-1/8tsp
Oil-1tsp
Jeera powder-1/2tsp
Amchur powder(dry mango powder)-2pinch
Covering ingredients
Whole wheat flour-1 cup
Salt to taste
(Mix flour,1tsp of oil & salt,pour little water & knead it to a soft dough)
Oil-to cook paratha
Method
Heat oil in pan add onion,green chillies & fry it till light brown.Add mint,coriander leaves,ginger & garlic & fry for 2 more minutes.Add the chicken kheema & all dry ingredients.Fry till its cooked & dry.keep the filling aside.Take a small ball of dough & roll it like a small poori.Take from filling place it in the center.Cover the dough to seal it well Roll it out into a semi thick paratha.Cook it on a hot tawa till light brown on all sides with little oil,till done.Serve it hot with any raita.

Sago Vada /Sabudana Vada / Sago Wada / Sago Patties / Maharashtrian Style Sabudana Vada /Javvarisi Vadai / Tapioca Fritters Recipe

Sabudana Vada

Ingredients

Boiled & mashed potatoes-3 small or 2 big

Sago/Sabudana(big variety)-1 cup
(Soak in water for 2 hour, remove excess water/drain & keep it for 1 hour in a bowl,it should be dry & soaked well.Sprinkle water in intervals for the sago to get blotted.When pressed between your fingers the sago should mash easily.Then this is the right consistency)

Powdered peanut-1/2 cup

Cumin seeds-1tsp
Grated ginger - 1/2 tsp

Salt to taste

Chilly powder-3/4tsp

Chopped coriander leaves-a hand full

Oil-to deep fry

Sago Vada

Method

Mix all above ingredients together in a bowl.
Make small tight balls & flatten it.
Heat oil & deep fry them in medium high heat till light golden brown on both sides & crisp.
Once you slide the vada into the hot oil do not flip immediately,wait for a minute and then turn it over otherwise the vadas will break
Serve it with any kind of dip.
Note:
a) Use only the white big variety,the tiny kind will not work out for this recipe.
b) Make sure the sago is well soaked & there is no hardness in the sago.Even after frying you can feel hardness in each bite.This step is very important
c) Sago quality differ so soaking time may vary.
d) Green chilly can be added instead of chilly powder.
e) While frying the oil should be medium high.
f) Make sure the mixture has no moisture otherwise you can't form tight balls.If it has moisture add a teaspoon of any flour to remove excess moisture.

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Lettuce & Split Moonghdhal Pappu

Ingredients

Split green moongh dhal-1 cup

Chopped lettuce leaves-1 small bunch

Turmeric powder-1/4tsp

Salt to taste

Dry roast & make a smooth paste

Pepper-5

Jeera-1/4tsp

Coriander seeds-1/4tsp

Red chillies-2

Curry leaves-5Garlic-1

Coconut-2tbsp

Tempering

Oil-1tsp

Mustard-1tsp

Hing-1/2tsp

Method

Pressure cook lettuce,dhal & turmeric powder till soft.Mash it slightly.Add the ground paste,salt & give a boil.Temper it & serve it with hot rice.

Tamatar Ka Salan

Ingredients for masala

Onion cubed-1/2

(sauteed in 1tsp of oil till light pink)

Coriander seeds-1/2tbsp

Sesame seeds-1 & 1/2 tbsp

Poppy seeds-1tsp

Peanuts-1/8 cup

Red chilly powder-2tsp

Ginger & Garlic paste-1/4 tbsp

Methi seeds-less than 1/8tsp

Turmeric powder-1/4tsp

(In a mixi grind all above ingredients to a smooth paste with little water)

Other ingredients

Roma tomatoes-6

(make a cross on top & fry it in 2 tsp of oil till slightly roasted on all sides)

Tamarind juice semi thick-1 cup

Salt to taste

Curry & Coriander leaves-little

Tempering

Oil-1/2 cup

(You can reduce the oil if you are diet conscious)

Jeera-1tsp

Method

Heat oil in a pan temper it.Add the ground masala & cook it in medium flame till oil separates the pan.Now add the salt,tamarind juice & enough water for the gravy,cook till it is thick.Add the tomatoes give a boil,switch off the gas & garnish it with curry & coriander leaves.Excellent with pulao, plain rice or roti.

Kobbari Pachadi /Coconut Pachadi /Andhra Style Coconut Chutney Recipe

Grind below ingredients to a coarse paste

Coconut bits-1/2 cup

Green chillies-5
(You can also add red chillies instead of green chillies)

Dry roast urad dhal till light golden brown-2tsp

Salt to taste

Curry leaves-1tsp

Tempering

Oil-3tsp

Mustard-1tsp,Urad dhal-1/2tsp,Jeera/cumin-1/2tsp

Red chillies-1

Curry leaves-little

Hing-1/2tsp

Method

Heat oil in a pan & temper it.Pour this into the ground paste,mix & serve it with hot rice.

Corn Bread Rolls

Stuffing Ingredients

Grated fresh corn-2 cups

Boiled,mashed potato-1

Curry powder-1/2tsp

Salt to taste

Garam masala-1/4tsp

Chopped mint & coriander leaves-little

Turmeric powder-little

Chopped onion-1/2

Green chillies chopped-2

Amchur powder-a pinch

(dry mango powder)

Ginger & garlic paste-1/2 tsp

Other Ingredients

Oil-to deep fry

Bread slices-12

(I used whole wheat bread)

Method

Heat 1tsp of oil & fry onion till its transparent.Add ginger & garlic paste,green chillies,grated corn & all dry ingredients.Fry till corn is well cooked.Switch off the gas & mix in the potato,mint & coriander leaves.Cool & make small balls & keep it aside.Wet the bread slices with very little water,squeeze out excess water by pressing it with your palm.Place a ball of filling in the middle of the bread ,cover it & make a tight ball.Heat oil in a pan & deep fry it till golden brown on all sides in medium flame.Serve it hot with any dip.