Palak Pakora

Ingredients :

Palak leaves - 10 - 15
Besan Powder( gram flour ) - 100gms
Rice flour - 2 tbsp
Chilli powder - 1 tbsp
Salt as per taste
Oil to fry

Procedure :

• Mix besan , rice powder, chilli powder ad salt in a bowl using water as per requirement and make a thick paste.
• Take cleaned palak leaves, and dip it in besan mixture well and fry it deep in oil.

Chicken Fry

Ingredients :

Chicken Chopped - 1 kg
Maida - 1 cup
Chilli Powder - 2 tbsp
Turmeric Powder - 1/2 tbsp

Egg - 2
Cinnamon and Clove Powder - 1 tbsp
Ginger Garlic paste - 2 tbsp
Oil to deep fry
Salt to taste

Chopped coriander and Lemon pieces to garnish

Procedure :

• In a  pan take maida, chilli powder, turmeric powder, cinnamon and clove powder, ginger garlic paste, salt to taste.
• Add eggs to it and mix well. Take care that no lumps are formed.
• If you find the mixture too watery add little maida to it and mix well.
• In another pan take 2 tbsp of oil heat it up and add chicken to it with 1/2 tbsp of turmeric powder and 1 tbsp of salt.
• Let it cook for 5 minutes in simmer. ( Chicken should be partially cooked ).
• Turn off the stove and drain the chicken pieces and put it to the prepared masala and mix well.
• The chicken broth ( Water of chicken got after cooking ) can be used to prepare soup, biriyani.
• Keep the marinated chicken in the fridge for about 2 hrs.
• In a pan take oil heat it and add chicken pieces and deep fry it.
• Garnish with chopped coriander leaves and piece of lemon.

Ghatte Ki Sabzi with South Indian Masala

Ingredients :

To prepare Ghatte :

Beasan - 1 cup
Chilli powder - 1 tbsp
Fennel Seed - 1 tbsp
Ajwain (carom seed) - 1/8 tbsp
Curds - 1 tbsp
Water as required
Salt to taste

To prepare Masala :

Grated Coconut - 1/2 cup
Onion chopped - 1
Tomato Chopped - 1
Chilli Powder - 2 tbsp
Turmeric powder - 1/2 tbsp
Jeera - 1/2 tbsp
Coriander - 1tbsp
Ginger - 1/2 inch
Garlic - 3-4 pods
cinnamon and clove powder - 1/2 tbsp
Oil - 2 tbsp
Salt to taste

Coriander leaves chopped to garnish.

Procedure :

To prepare Ghatte :

• Combine the Ingredients for the gattas and knead it into a firm dough using required amount of water.
• Divide the dough into equal parts and shape each parts into cylindrical shape. (Take care that you don't make it too fat or too thin as in th image).
• In a pan boil 2 mugs of water once it comes to boil add the prepared ghatte's to the water and let it boil for about 10 minutes till the ghattas float in water.
• Drain and keep aside.
• Cut the ghattas into small chunks and keep aside.

 To prepare Masala :

• In a pan add 2 tbsp of oil, once its heated add chopped jeera, coriander, garlic, ginger, onion, grated coconut and cook it till it turns light brown.
• Add cinnamon and clove powder and chopped tomato to the mixture and continue to cook till tomatoes become soft.
• Grind all the mixture with salt to taste, chilli powder, turmeric powder and water as per  requirement.
• Transfer the grinded paste into a khadai and add 100ml of water to it and put the gatte chunks to it and let it cook for about 5 minutes and switch off the stove.
• Add seasoning to it and garnish with coriander leaves.

For Seasoning :

In a tadka pan take 2 tbsp of oil add 1 tbsp of mustard seed once it crackers add dry red chiilis, curry leaves
and add it to the gravy. 

Sprouted Green gram Masala

Ingredients :

Sprouted Green Gram - 1 cup
Coconut - 1 cup
Coriander seeds - 1 tbsp
Turmeric - 1/2 tbsp
Chilli Powder - 1 tbsp
Jeera - 1tbsp
Garlic - 4 pods
Onion Chopped - 1
Tomato chopped - 1
Tamrind - small piece
Salt to taste

Procedure :

• In a pan take a tbsp of oil, once it is heated add garlic , onion, coriander seeds, jeera and cook till onion turns brown.
• Add coconut to it, mix well and continue to cook.
• Add tomato to the mixture and continue cooking for another 2 minutes.
• Now grind the cooked mixture adding turmeric, tamrind and chilli powder.
• In a khadai take 2 tbsp of oil and once its heated add sprouted green gram and half glass of water and salt to taste and let it cook for about 5 minutes.
• Add the grinded mixture and continue cooking till gravy thickens.
• Switch off the stove.

For Seasoning :

In a tadka pan take a tbsp of oil add 1 tbsp of mustard seed once it crackers add dry red chiilis, curry leaves
and add it to the gravy.

Kholapuri Egg Masala

Ingredients :

Boiled egg - 3 -4
Coconut grated - 1 cup
Cloves - 2
Cinnamon - 1/2 inch
Coriander Seeds - 1 tbsp
Ginger - 1/2 inch
Garlic - 4 pods
Onion - 1 chopped
Tomato -1 chopped
Turmeric - 1/2 tbsp
Chilli Powder - 1 tbsp
Salt to taste

Procedure :

•   In a pan take  a table spoon of oil, once its heated add garlic, ginger, cloves, cinnamon, coriander  seed , onion and cook it till onion turns golden brown.
• Add coconut to the mixture in pan and continue cooking for a while.
• Then add tomato to it, mix well and continue cooking for about 2 minutes.
• Now grind the mixture with turmeric and chilli powder and keep aside.
• In a khadai take a tbsp of oil and add chopped boiled egg ( you can use full boiled egg too).
• Cook till egg turns light brown.
• Add the grinded mixture to the egg and half glass of water and let it cook till the gravy turns thick.
• Once the gravy turns thick switch off the stove. 
• Add salt to taste.

For Seasoning :

In a tadka pan take a tbsp of oil add 1 tbsp of mustard seed once it crackers add dry red chiilis, curry leaves
and add it to the gravy.

Methi ka Paratha

Ingredients :

Methi Leaves / fenugreek leaves chopped - 1 cup
Onion finely chopped - 1
Chilli powder - 2 tbsp
Jeera - 1 tbsp
Turmeric - 1/2 tbsp
Garam masala - 1/2 tbsp 
Ghee - 4tbsp
Wheat Flour - 1 cup
Salt to taste

Procedure : 

• Mix wheat flour with water and a pinch of salt and make a dough (as you do for chapathi) and keep aside.
• Heat a tbsp of oil in a kadai and add chopped onion fry it till it turns light brown.
• In a plate add finely chopped methi leaves, chilli powder, fried onion, salt to taste, jeera, turmeric, garam masala and mix well.
• Divide the wheat flour dough also into equal portion.
• Knead a dough ball to form a small puri.
• Take some methi mixture in hand and keep it in the center of the kneaded dough and close it from all sides.
• Dust well and knead again gently.
• Cook it on tawa applying ghee on both side.
• Serve it with plain curds or pickle or chutney.