chicken kabab

INGREDIENTS

1. 1/2 kg        chicken cut into 8 pieces
2. 1/2 cup      maida
3. 1/2 cup      cornflour
4. 1/2 cup      curd
5. 1 tsp          sambar powder
6. 1 tsp          garam masala
7. 1/2             lemon
8. 1/2 tsp       orange-red color
9. 1/2 tsp       salt
10. 2 tsp         chilly powder
11. 1/4 tsp      Ajinomoto
12. 1/2 tsp       baking powder

Method

• Mix all the ingredients and marinate for 3 hours and deep fry.
• Serve with onion rings and cut lemon.

DEVANGAS SWEET SEMIA

INGREDIENTS

1. 1kg  boiled rice[ for 5 members]

FOR JAGGERY SYRUP

1. 1kg                jaggery
2. 1 cup              water
3. 6 powdered    ellachi[cardamom]
4. 1                     banana
5. cut apple       [optional]

FOR POWDER

1. 1 cup        roasted gram 
2.  50gm       sesame seeds

METHOD

• Wash and soak rice for 3 hours and grind to a smooth paste.
• Add sufficient water so that the dough should be in pouring consistency. 
• If the consistency is thick the idly comes out harder and we cannot press out easily.
• Pour into idly pan and steam for 10 minutes.
• Take out the idlis and put in semia grinder and press.
• So the idlies come out as semia.
• Take a heavy vessel add jaggery and water, bring to a boil.
• Off the heat and strain the liquid to another vessel because there will be dust and stones.
• Again boil for another 10 minutes until for 1 drop consistency.
• Now add ellachi powder, sliced banana, or apple.
• Wash sesame seeds and dry under sun heat and dry roast till the seeds puff up. cool it.
• Powder roasted gram and sesame separately.
• For serving take semia in a plate put 1tsp of sesame and roasted gram flour and upon it pour jaggery syrup.
• This will be very delicious.

This is a traditional recipe. This sweet is served to newly married couples. And mainly to the bridegroom on his first visit to his in-laws house.

Salem chicken biryani

INGREDIENTS

• 250 gm  Chicken 
• 2 small onion
• 1 big onion
• 5 green chilies
• Little mint leaves
• 1 tomato
• 1/4 tsp turmeric
• 2 tsp salt
• 1 cup rice[ biryani]
• 1 tsp ghee
• 2 cups of water
• 1/4 cup oil
• 2 boiled eggs
• 1/4tsp Ajinomoto
• 1 tbsp ginger-garlic paste
• 1 tsp lemon juice

FOR SEASONING

• 2 bay leaves
• 6 Marathi moggu
• 1 small star anise
• 1 tsp dry rose petals
• 1" cinnamon
• 6 cloves
• 1 piece kadalpaasi
• 2 ellachi
• 2 nutmeg outer part 

METHOD

• Heat oil in a heavy-bottomed vessel.
• Add seasoning and fry till it splutters.
• Add both onions, green chilies, turmeric, and fry for 2 minutes.
• Now add ginger- garlic paste and fry for 2 or 3 minutes.
• After that add tomato, mint leaves, chicken, salt and fry well.
• Close the lid. Cook for 10 minutes. Stir in between.
• Open the lid and add water, lemon juice, and ghee. Boil it.
• Add rice and mix well.
• Cook for 10 minutes and again mix the rice properly without any lumps.
• Close the lid and keep a stone or heavyweight on the lid.
• Cook on low heat for 10 minutes. Serve with onion raitha and boiled eggs.

Salem chilly chicken

INGREDIENTS

1. 1 kg chicken cut into small pieces 
2. 4 tsp ginger-garlic paste
3. 1 lemon juice
4. 1 egg

For powder

1. 100 gms cornflour
2. 5 tsp chilly powder
3. 1 tbsp salt
4. 1/2 tsp turmeric
5. 1 tsp garam masala powder
6. 1 tsp red color
7. 1 tsp Ajinomoto
8. Handful of Kasuri methi leaves

Method

• Mix all the ingredients and keep in a closed bowl for 3 hours.
• Deep fry in oil. Serve with onion rings and lemon.

RAGI MUDDE

INGREDIENTS

1. 1 cup                  ragi flour
2. 2 1/2 cups          water
3. 1/2 tsp                salt
4. 1 tsp                   oil

METHOD

• Boil 3/4 cup of water adding salt and oil in a cooker pan.
• Take ragi flour and remaining water in a bowl and mix without lumps.
• Add to the boiling water and stir.
• Keep on stirring until it changes its color.
• It shouldn't stick underneath the bowl.
• It should resemble like halwa.
• Off the heat. Take a round bowl and put a laddle full of dough and shape it like a ball.
• Serve with spicy curry.

ONION SAMBAR-2

INGREDIENTS

1. 2 onions sliced
2. 6 green chilies slit
3. curry leaves few
4. 3 tbsp Bengal gram flour
5. 1 tsp of ginger- garlic paste
6. 1/2 chilly powder
7. 1/2 tsp turmeric powder
8. 2 tsp salt
9. 2 tbsp oil
10. 2 tomatoes cut into 4 parts
11. 1" cinnamon
12. 2 cloves
13. coriander leaves for garnishing
14. 1 tsp curry masala powder
15. 1/2 tsp mustard seeds, bengal gram and urad dhal for seasoning

METHOD

• Heat oil add seasoning, cinnamon and cloves.
• Add sliced onions, green chilies, curry leaves and turmeric.
• Add ginger-garlic paste and fry for 2 minutes,
• Now add cut tomatoes, don't mash them.
• Then add Bengal gram flour fry for 1 minute
• Add water, chilly powder, chilly powder, and curry masala.
• Stir well. Cook for 10 minutes.
• Garnish with coriander leaves and serve.

PLAINTAIN FLOWER CURD VADA

Ingredients

1. 1 cup                    plantain flower 
2. 1 tsp                     sombu[fennel seeds]
3. 4                           cloves
4. 1"                          cinnamon
5. 1 cup                     channa dhal 
6. 2 big                      onions
7. 1"                          ginger
8. 6 flakes                 garlic
9. 4                            green chilies
10. curry leaves          few
11. coriander leaves    handful
12. 1 tsp                      salt
13. 1 cup                    curd
14. 1 carrot                grated
15. karabhoondhi or mixture 
16. oil for frying

 METHOD

• Drain water from channa dhal.
• Chop flower and put it in curd water or rice washed water for 5 minutes.
• Then take out the flower from water and squeeze out the excess water.
• Grind together channa dhal and flower adding ginger, garlic,sombu, cinnamon, cloves, green chilies, salt without adding water.
• Grind to a coarse paste. Check salt. Transfer to a container.
• Cut onion, curry leaves, coriander leaves and add to the paste and mix well.
• Heat oil and make 1" round balls and flatten it lightly and fry them in oil till crisp.
• Drain excess oil .Take curd in a bowl add 1 cup of water little salt and stir.
• Add vadas and soak for 1 hour.
• To serve arrange curd vadas in a plate add little curd on it.
• Put grated carrot, sliced onion, coriander leaves, mixture or karabhoodhi over vadas

BITTER GOURD PALYA [PORIAL]

INGREDIENTS

1. 3              Bitter gourd sliced and unseed
2. 10            small onion
3. 1              tomato sliced 
4. 1 tsp        ginger- garlic paste
5. 1/2 tsp     turmeric
6. 1 tsp        salt
7. 1 tsp        sugar
8. 2 tbsp      oil
9. 1/2 tsp     mustard seeds
10. 1/2 tsp     urad and channa dhal
11. 6             Curry leaves
12. 1 cup       tamarind water
13. Coriander leaves for garnishing
14. 1 tsp        sambar powder

METHOD

• Heat oil add seasoning, add onion, curry leaves fry for 2 or 3 minutes.
• Add cut bitter gourd and fry till it changes its color
• Now add tomato, sambar powder,chilly powder, ginger- garlic paste, turmeric, sugar and fry for 1 minute.
• Add tamarind water. Boil for 5 minutes. Then add salt and cook till done.
• When oil floats add coriander leaves.

Egg gravy for idly ,dosa

Ingredients

1. 4                   eggs
2. 1                   big onion sliced
3. 4 tbsp            oil
4. 1 tsp              curry masala
5. 1/4 tsp           turmeric
6. 2 tsp              Salt            

For seasoning

1. 1/2 tsp           mustard seeds
2. 1/2 tsp           urad dhal
3. 1/2 tsp           channa dhal
4.  Few              Curry leaves

For grinding

1. 1/2                 coconut
2. 1 tbsp            coriander seeds
3. 1 tsp              jeera[cumin seeds]
4. 1 tsp              sombu[fennel seeds
5. 4                    small onion
6. 10                  red chillis
7. curry leaves  few
8. 6                    pepper 
9. 1 tsp               rice
10. 1 tbsp             roasted gram
11. 1                    tomato
12. 1"                  cinnamon
13. 4                    cloves
14. 1"                  ginger
15. 6 flakes         garlic

Method

• Fry the above ingredients adding 1 tsp of oil.
• Cool and grind to a smooth paste.
• Heat oil add seasoning, curry leaves, onion fry well
• Add masala, 4 cups of water, salt, turmeric and boil for 10 minutes.
• Add curry masala and eggs.
• Garnish with coriander leaves.

Bonda soup

Ingredients:

1. Urad Dhal                          1 cup
2. Ginger                                small piece[1/4"]
3. Green chilies                      2nos
4. Coriander leaves                handful
5. Bengal Gram Dhal             1 tsp
6. Rice                                    1 tsp
7. Onion                                  optional
8. Black pepper                       1/4 tsp[opt]
9. Salt                                      3/4 tsp

For Soup:

1. Corn Flour                                         1tbsp
2. Maida                                                 1tbsp
3. Peas                                                    handful
4. Carrot                                                 1 big
5. Beans                                                  2
6. Cauliflower                                         2 pieces
7. Cabbage                                              little
8. Coriander leaves                                 little
9. Ajinomoto                                          a pinch[optional]
10. Milk                                                    1 cup
11. Onion                                                  2
12. Salt                                                      1tsp
13. Oil                                                       2tbsp
14. Green chilies                                       2 slit
15. White pepper                                      1/2tsp
16. Water                                                  6 cups

 Method:

• Soak Urad Dhal, Rice, Bengal gram together for 2 hours.
• Grind it by adding chilies and ginger to a smooth paste adding 1 or 2 spoons of water.
• Mix onion, coriander leaves, pepper powder, salt to this dough.
• Cut vegetables to small pieces. 
• Chop onion, coriander leaves.
• Heat oil,  add onion, chilies and fry for 2 or 3 minutes.
• Now add all the vegetables, corn, and maida flour fry for 3 minutes by adding salt.
• Add water, Ajinomoto, pepper powder.
• Bring to a boil. Simmer for 20 minutes or till vegetables are well cooked.
• At last add milk. Heat for a few minutes and remove from fire.
• Meanwhile fry bondas till crisp.[pour dough by using a spoon so will get in bonda shape]
• Garnish soup with coriander leaves.
• To serve take a soup bowl add 1 bonda and pour soup over it .
• It is a different and healthy soup and tasty.
• Discard chilies in soup while serving.

MANGALORE BUNS

INGREDIENTS

1. 1 cup           curd
2. 1 cup           sugar
3. 1 tsp            salt to taste
4. 1 tsp             soda
5. 3 cups          maida     
6. Oil               for frying           
7. 1                  banana
8. 1tsp              jeera

METHOD

• To curd add salt, sugar, stir till it dissolves.
• Add soda to it and beat well, till the curd is fluffy.
• If there is little bubbles add little soda again.
• Add jeera and mashed banana.
• Add maida and mix like puri dough
• Keep it aside for 3 hours.
• Make big lemon size ball. 
• Roll in maida and press like puri.
• The thickness should be 1/4"size and deep fry in oil.
• Serve with chutney, sambar or with coffee.

SPECIAL CHICKEN GRAVY FOR CHAPATI

INGREDIENTS

1. Chicken         1kg
2. Ghee              1tsp
3. Oil                 1/2cup
4. Onion            2 large sliced
5. Ajinomoto     a pinch
6. Turmeric        1/4tsp
7. Curd               1 cup

FOR GRINDING

• RED MASALA

1. 20             red chilies
2. 2tsps         coriander seeds
3. 1/2kg        tomatoes

FOR GREEN MASALA

1. 1 bunch     coriander leaves
2. 2 pods       garlic
3. 1" large      ginger
4. 1 tsp            poppy seeds
5. 1 tsp          shah jeera[fennel seeds]
6. 12             cloves
7. 1               bay leaf
8. 10             peppercorns
9. 1"piece      cinnamon

FOR WHITE MASALA

• 1/2 coconut grated
• 3 onion

METHOD

• Grind masalas separately to a fine paste.
• Wash the chicken and joint it into big pieces.
• Apply little green masala, some of curd, a pinch of Ajinomoto, and turmeric powder.
• Keep for 2 hours.
• Heat oil and fry 2 sliced onion till golden brown.
• Now fry the red masala first.
• Then add the white masala. Fry for some time.
• Lastly, add the remaining green masala.
• Fry for some time.
• Add remaining curd and place the chicken pieces in the gravy.
• Close the lid and cook on a low flame till done.
• Stir in between.
• Boiled eggs may be added if desired.
• Serve with naan ,chappatis.

DRUMSTICK ,BRINJAL CURRY

INGREDIENTS

1. Brinjal                     -       250gm
2. Drumsticks              -       4
3. Jeera                       -       1tsp
4. Onion                      -       4
5. Ginger-Garlic paste  -       1tsp
6. Daniya powder        -      1tbsp
7. Mustard                   -       1/4tsp
8. Tomatoes                 -       4
9. Chilly powder           -       1/2tsp
10. Jeera  powder           -       1/2tsp
11. Turmeric powder       -       1/4tsp
12. Oil                             -        100ml
13. Coriander leaves        -       handful

METHOD

• Cut drumsticks to 1" pieces.
• Slit brinjal into long pieces.
• Heat 2 tbsp oil initially.
• Put mustard seeds to crackle.
• Add 1tsp of Jeera, Onion.
• Fry the mixture up, till it gets golden brown color.
• Add tomatoes and fry the mixture for 5 minutes and mash it up.
• Next, add ginger garlic and fry for 2 minutes.
• Now add Chilly powder, Dhaniya powder, Turmeric, Jeera powder, and Curry leaves.
• Add vegetables fry well and add salt and also add 2 cups of water.
• Boil it for 15 minutes.
• Check salt and vegetables cooked.
• Garnish with coriander leaves.
• This gravy should be thick.
• Serve with Chappathies.