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.