Simple Chicken kabab

Ingredients:
1 lb chicken, boneless, cubed
4 tbsp yogurt
2 tsp ginger garlic paste
1 tsp oil
1 pinch turmeric
2 pinch corriander powder
2 pinch red chilli powder
1 pinch saffron
1 pinch cumin powder
salt to taste

Method:

1. Marinate the chicken with all the above ingredients mixed together. Cover and refrigerate for 20 - 24 hours

2.  Remove the chicken from the refrigerator and keep it a room temperature. Also keep the wooden skewers soaked in water for 5 -10 minutes.

3. Thread the chicken cubes on to the skewers and keep them into the oven for baking. (Instead of oven, a charcoal grill can also be used.)

4 Heat the oven at 350 deg C and bake for 30 - 35 minutes. To blacken the chicken cubes a little, before removing, keep the heat setting on broil for 1 minute.

5. Remove and serve

Quick Veg Manchurian

                                                                                  Ingredients:

• 100g Ching's Secret Manchurian Sauce.
• 2 tbsp corn flour
• 2 tbsp wheat flour or Maida
• 200g cabbage & 4 carrots, very finely minced
• ½ tsp white pepper
• Salt to taste
• Chopped coriander leaves for garnishing

Method: 

• Knead salt, pepper, flour & vegetable mince together(i grind all chopped veggies for 20secs) without adding water. 
• Make small balls & deep fry until golden brown. 
• Heat wok (kadai/frying pan) on high flame. 
• Add ½ cup of water with Manchurian Sauce. 
• Bring to boil, add vegetable balls and simmer for 3-4 minutes. 
• Mix 2 tsp corn flour in 4 tsp water and add to thicken the sauce. 
• Garnish with freshly chopped coriander leaves. Serve hot.

Punugulu-With idly batter

Ingredients:

Left over Idli batter
Add rice flour/Maida to the batter in 1:1/3 ratio. 1 for the batter.
1 tsp Jeera
1 onion, chopped finely
3 green chillies, chopped finely
Salt to taste
Oil for frying.


Method:


1. Mix all the ingredients in the idly batter and make it into a dough. Make sure that the dough is not too sticky. 

2. Heat oil in a skillet. Make small round balls from the dough and deep fry. Then place it on paper to squeeze out the extra oil. 

Serve hot with coconut chutney or peanut chutney. 

Gulab jamoon-original recipe

Ingredients:


Whole dried milk (mawa)-1 cup
Refined flour -2 tbsp
Sugar-1-1/2 cup
Baking powder-1/4 tsp.
Cardamom powder-1/4 tsp.
Water-3 cup

Ghee as required

Method:

Mix sugar, water and cardamom powder and cook until the syrup becomes thick.
Mix mawa, refined flour, baking powder and water and make soft, smooth dough (Water should be just sufficient for kneading a smooth dough).
Make small balls of equal size. Be sure that the balls are smooth. Keep aside for 5min. Heat ghee in a kadhai / deep frying pan.
Deep fry the balls over medium heat until golden brown.
Put the balls in hot syrup and keep aside for 10-12 minutes.
Gulab Jamoons are ready. Serve warm/chilled.

Upma

Ingredients:

Mix veggies:I used a cup of peas,corn,carrots
Rawa / Semolina – 1 cup
Onions chopped – 1 cup
Green chilies – 2 long
Water – 2 & 1/2 cups
Salt to taste
Ghee - 2 tbsp

For Seasoning:

Mustard – ¼ spoons
Channa dal – 1 spoon
Urad dal – ½ spoon
Curry leaves – 5 to 6
Cashew Nuts for topping.
Oil – 1 tbsp
Peanuts - 1 tbsp (opt)


Method:

Roast the rava in Ghee for 5 mins. Once its done, remove and keep it aside.

Add oil to the tawa, when it is hot, add the mustard and let it splutter. Then add curry leaves, chopped chillies, Bengal gram and cashew nuts. Let it fry for 2 mins.

Then add the chopped onions, sauté till onions turn slightly brown in colour on the sides.Then add all veggies and fry till cooked.

Now add water and salt, cover with lid. Bring it to boil.

When the water starts boiling, sim it and add the roasted rava slowly so that lumps are not formed. Add Ghee around the tawa. Cover it again and let it get cooked for 10min.


You can also add a tomato for a slight variation:)

Pav Bhaji

Ingredients
8 pavs (squarish soft buns about 4" x 5" size)
butter to shallow fry.

For Bhaji
1 capsicum chopped fine
2 onions chopped fine
2 tomatoes chopped fine
2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, pototo, beans, etc.) 1/2 cup shelled peas
2 tbsp. butter
2 tsp. pavbhaji masala
1 1/2 tsp. chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
1 cup water (in which vegetables were boiled)
1/2 tsp. each ginger grated, garlic crushed
juice of 1/2 lemon.

To Garnish
1 tbsp. coriander chopped
1 onion chopped
small pieces of lemon

Method
Pressure cook mixed vegetables and peas till well done.
Mash them coarsely after draining.
Heat butter in a pan.Add ginger-garlice, capsicum, onion, tomatoes.Fry for 2-3 minutes till very soft.
Add pavbhaji masala , chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.Bring to boil.Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
Add lemon juice, stir.Garnish with chopped coriander and a block of butter.

For Pavs

Slit pavs horizontally leaving one edge attached.
Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.

Serve hot with bhaji, a piece of lemon and chopped onion.

Ponganalu

Ingredients:


Rice - 1 cup
Boiled Rice- 1 cup
Urad dal - 50 gms
Soak overnight, After grinding needs 5-6 hrs fermentation

For seasoning:

Onions - 1 medium
Mustard seeds - 1/2 tsp
Bengal Gram - 1 tbsp
Green chillies - 2 long
Ginger - 1"
Curry leaves few
Oil - 1 tsp


Method:

Once the batter is ready, heat the kadai with oil. First add mustard, once it sputters add onions and rest of the ingredients and fry till onions are light brown in colour.

Take the required amount of batter and add the seasoning to the batter.

Heat the skillet(called ponganala pan),add few drops of oli to each hole and pour one spoonful of batter to the holes. Cover with lid and simmer it for 5 mins. Once its cooked, turn it around using a spoon.

Serve it hot with ground nut chutney or coconut chutney.

Chinese Noodles(Restaurant Style)

• Ingredients:
• 
  
• 200gms/1 packet hakka noodles(in the recipe i used top roman noodles with out masala )
• All veggies(i used broccoli,beans,capsicum,radish,mushrooms, baby corn n peas)
• 1-2 garlic, finely minced
• 1-2 tbsp soy sauce 
• 1 tsp vinegar
• 1-2 tbsp chilli sauce, as per taste
• 1-2 tbsp tomato sauce( i added a tsp of pasta sauce too)
• Salt and pepper to taste

Method:

Boil noodles in a tsp oil and bit of salt...once cooked(90%) run it in cold water let it cool down(for hakka noodles,incase you are using instant noodles u can direct cook with required amount of water).

saute vegetables in oil(keep adding oil as per ur requirements)add noodles to it ,saute it for few min then add all the sauces mentioned above.if you like the noodles to have a bit tangy kind of taste you may want to add more of soy  and vinegar and less of tomato sauce...go by ur taste buds...the more the vegetables the more colorful and healthy the recipe would become:))