Besan Ka Chilla

Besan  Ka  Chilla

Ingredients:

• Bengal gram flour/ kadalai mavu/besan -1 cup
• Onion -1 finely chopped
• Green chilli -1-2 finely chopped
• Coriander leaves finely chopped - 2 tbsp
• Turmeric powder - a pinch
• Cumin seeds/ jeera -1/2 tsp
• Salt to Taste 
• Cooking soda/ baking powder - 1/2 tsp
• Oil for preparing dosas

Procedure:
In a bowl, mix together, besan, onion, green chillies, coriander leaves, turmeric powder, jeera seeds, salt, cooking soda and needed water to make a batter. I added a little more than 1/2 cup of water. The batter should not be too thin nor too thick, so adjust water accordingly. Taste the batter to check for salt.
Heat a non stick tawa, when the tawa is well heated (check it by sprinkling water on the tawa), reduce the flame to medium and pour a ladle of batter and spread it in a circular motion. Drizzle a tsp of oil around the dosa.
When it is cooked, flip it over to the other side. Once the other side is cooked, remove from tawa and serve hot with any chutney of your choice.
Enjoy the Dish.

Veg Sandwich

Veg  Sandwich

Ingredients:

• 8 nos Bread Slices 
• 200 gms Amul Butter 
• 3 to 4 tablespoon Pudina Chutney 
• 1 finely sliced Cucumber
• 1 to 2 nos Carrots thinly sliced in round shape
• 2 nos Tomatoes finely sliced in to thin rounds shape
• 3 to 4 nos finely chopped fresh Green Chillies 
• 2 nos finely sliced Onion
• 2 tablespoon chopped fresh Coriander leaves
• Salt as per taste
• Pepper as per taste

Procedure:
Spread the Amul Butter over all the slices of sandwich bread.
    Then above butter layer spread 1 to 2 tablespoon of Pudina Chutney.
    Put around 2 to 3 cucumber slices and 3 to 4 thin carrot slices over it.
    After arranging the slices you need to keep one more bread slice on top of the salads
    Put 3 to 4 slices of tomatoes and 2 to 3 slices of sliced onion on top next bread slice.
    Add some finely chopped green chillies , salt and pepper as per your taste.
    Sprinkle the finely chopped fresh coriander leaves on top and add one more slice of bread on second layer of sandwich.
    Then you need to press well and cut it in to square pieces.
    Garnish it with some potato finger chips and serve the sandwiches along with pudina chutney and tomatoes ketchup.
Enjoy the Dish.

Prawn, Coriander and Pickled Lemon Moghlai Paratha

Prawn, Coriander and Pickled Lemon Moghlai Paratha

Ingredients:

• 450g de-veined prawn
• 30g ginger juice
• 35g chopped green chillies
• 40g chopped coriander
• 12 eggs
• 35g kobiraji lemon pickle
• salt and sugar to taste

Procedure:

At first chop the cleaned prawns and applied the ginger juice and refrigerated for 15 minutes. In a mixing bowl, the eggs are blended. Then, added the prawns and the rest of the ingredients and mixed them very well.
Now, to make a paratha, spread a portion of the prepared prawn and egg mixture, make an envelope fold. The eggs are applied wash to seal the filling. Next, heated a highly oiled non-stick pan. Grilled the paratha on low heat till the fillings is cooked. The outside crust would become golden and crispy. Now, serve it with potato bhaji, salad and mint tarmarind chutney.
Enjoy the Dish

Southern Fried Chicken

Southern Fried Chicken

Ingredients:
75 g salt
4ltr cold water
1 two-kg chicken cut into 8 pieces
1lt butter milk 
30ml Tabasco
250g all purpose flour
15ml baking powder
7.5g garlic powder
7.5g old bay seasoning (a mix of mustard,paprika, celery salt, bay leaf, black papper, crushed red papper flakes, mace, cloves, allspice, nutmeg, cardamom, and ginger)
5g cayenne papper
5g freshly ground black papper
vagetable oil for frying 

Procedure:
In a put dissolve 70 g salt in water. Submerge the chicken and refrigerate overnight. Drain and rinse the chicken.Rinse the pot. Add buttermilk and Tabasco to the chicken
and set aside for 8 hours.Then in a shallow bowl, flour, backing powder, garlic powder, old bay, cayenne pepper, black pepper and 5kg salt are peoperly mixed. Now, shake the excess marinade off chicken. Dredge in the mixed flour. Add one beaten egg to the buttermilk mixture. Dip the chicken in this, and then coat again with flour. Deep fry till golden.
Enjoy the dish.

Blueberry Quinoa Idlis

Blueberry Quinoa Idlis

Ingredients:

500g gobindo bhog rice
250g urad dal
Water as required
50g sugar 
100g blueberry
100g quinoa seeds

Procedure:
At 1st Soak the rice and urad dal separately in water for at least one hour. Next, the water should be almost double the amount of the rice and dal. Drained the excess water and make pastes separately in a grinder. Then, mixed the rice and dal pastes. Chopped blueberry, quinoa and sugar are properly added in the paste. Now leave the mixture for at least three to four hours to ferment. Put in an idli steamer for approximately
seven to 10 minutes. Steam till smooth and fluffy.

Enjoy the dish.

Southern Fried Chicken

Southern fried chicken

Ingredients:

75 g salt

4 ltr cold water

1 two-kg chicken cut into 8 pieces

1 lt butter milk 

30 ml Tabasco

250 g all purpose flour

15 ml baking powder

7.5 g garlic powder

7.5 g old bay seasoning (a mix of mustard,paprika, celery salt, bay leaf, black pepper, crushed red pepper flakes, mace, cloves, allspice, nutmeg, cardamom, and ginger)

5 g cayenne pepper

5 g freshly ground black pepper

vegetable oil for frying 

Procedure:

In a put dissolve 70 g salt in water. Submerge the chicken and refrigerate overnight. Drain and rinse the chicken.Rinse the pot. Add buttermilk and Tabasco to the chicken

and set aside for 8 hours.Then in a shallow bowl, flour, backing powder, garlic powder, old bay, cayenne pepper, black pepper and 5 kg salt are properly mixed. Now, shake the excess marinade off chicken. Dredge in the mixed flour. Add one beaten egg to the buttermilk mixture. Dip the chicken in this, and then coat again with flour. Deep fry till golden.

Enjoy the dish.

Tamatar Chaaman

Tamatar Chaaman

Ingredients:
1kg paneer
5g black cardamom
4g green cardamom
3bay leaves
25g kashmiri red chilli powder
5g hing
500g fresh tomato puree
20g jeera powder
5gturmeric powder
100ml refined oil
15g ginger juliennes
15g garam masala
40g fennel powder
15g dried ginger powder (saunth)
salt to taste
120ml mustard oil

Procedure:
At 1st cut the paneer into 2-inch squares and the deep fry them in refined oil. Next, in a pan, heat mustard oil and add whole spices. Then, add the hing (mixed in water) and then the red chilli powder.
kep stiring. Add the tomato puree and the salt. Add fennel and saunth powders and stire. Add jeera powder, tumeric and some water. When it comes to a boil, add the paneer pieces. Aimmer till the gravy is thick.
now top with garam masala. Finally, serve hot granished with ginger juliennes.
Enjoy the dish