Onion pakodas

Ingredients :

Gram flour (Besan) 1/2 cup

Rice flour 1/4 cup

Baking soda big pinch

Onion chopped lengthwise 1 1/2 cup

Finely chopped green chillies 2

Coriander leaves 1/4 cup

Salt as per taste

Oil to frying

Preparation :
 
1. Take a pan and heat oil for frying pakodas.
2. Take a bowl and mix all the Ingredients with little water so that the onions are coated with the flours.
3. Put the onion batter here and there and fry the pakodas to golden brown and serve hot.

Potato fry

Ingredients :

4 potatoes
1 big onion thinly sliced
3 green chillies sliced
1/2 tsp channa dal
1/2 tsp urad dal
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 dry red chillies pieced
2 strings curry leaves
1 tbsp ginger garlic paste
1/2 tsp turmeric powder
1 tsp chilli powder
1 tsp garam masala
salt to taste
3 tbsp oil
coriander leaves for garnish


Preparation :

1. Boil the potatoes peel the skin and dice to pieces.
2. Take a pan heat the oil and add channa dal, urad dal, mustard seeds, cumin seeds, red chilli pieces, and curry leaves and fry for 1/2 minute.
3. To that add green chilli pieces, and onion pieces and fry till they turn transparent and add ginger garlic paste and cook for a minute.
4. Add turmeric powder, red chilli powder, boiled potato pieces, salt, garam masala powder and fry for 5 minutes mixing well.
5. Finally check for taste, garnish with coriander leaves and serve.

Bhindi Masala

Ingredients :

1 pound okra/bhindi/ladyfinger (cut to 1/2 inch pieces)
1 big onion chopped
3 totatoes chopped
1 teaspoon ginger garlic paste
1/2 teaspoon cumin seeds
1 bay leaves
1 inch cinnamon stick
1 teaspoon red chilli powder
1/4 spoon turmeric powder
1/2 teaspoon garam masala
oil for shallow frying bhindi
salt to taste
coriander leaves


Preparation :


1. Take a nonstick pan heat the oil and fry the bhindi pieces( sprinkle some salt) until they are 70 percent cooked.
2. In another pan take 3 teaspoons oil and add cinnamon piece, cumin seeds and bay leaf.
3.when they splatter add onion pieces and fry till they are transparent about 3 min then add ginger garlic paste and fry for 15 sec.
4. To that add tomato pieces, turmeric and salt and cook on medium until they are soft.
5. Now add chilli powder, garam masala and fried bhindi pieces mix well and cook for 3-5 minutes until the oil separates out.
6. Finally check for taste and garnish with coriander leaves and serve hot with roti or rice.

Chicken Noodle Soup

Ingredients :

2 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1/4 Jalapeno pepper chopped
1 bay leaf
1 cup diced celery
1 cup diced carrots
1/2  teaspoon dried thyme
4 ounces egg noodles
1 quart chicken stock
11/2 cups cooked chicken
1/4 cup chopped fresh parsley
salt and pepper according to taste

Preparation :

1. Place a soup pot over medium heat and coat with the oil. 

2. Add the onion, garlic, carrots, celery, thyme, pepper and bay leaf. Cook and stir for about 5 minutes, until the vegetables are softened but not browned. 

3. Pour in the chicken stock and bring it to a boil. Add the noodles and simmer for 5 minutes until tender. 

4. Add the chicken, and continue to simmer for another couple of minutes; season with salt and pepper. Sprinkle with chopped parsley before serving.

chicken Tortilla soup

Ingredients :

2 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 Jalapeno pepper chopped
1 cup diced celery
1 cup diced carrots
1 cup whole corn kernels
1 cup cooked black or white beans
1/2  teaspoon dried oregano
1 (14 ounce) can crushed tomatoes
4 cups chicken broth
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
chopped green spring onions

Preparation :

1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in celery, pepper and carrot and cook for 3-4 minutes. 
2. Then add tomatoes, dried oregano, broth. Bring to a boil, and simmer for 5 to 10 minutes. 
3. Stir in corn, beans, cilantro, and chicken. Simmer for 10 minutes. 
4. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion and serve with corn bread on side.

Microwave Milk Peda

Ingredients:

Milk powder 2 cups
Sweetened Condensed milk 14 0z can
unsalted Butter 1stick/ 4 0z

Procedure:

1. Take a big microwave safe bowl and melt the butter for 1-2 minutes.
2. To that add condensed milk and milk powder and combine well and microwave the mixture for 2 minutes.
3. Remove it out and mix well and put it in microwave for 1 more minutes. mix it and repeat for 1 more minute.
4. Mix well and let it cool then role it to a small balls and decorate with kaju, almond or pistachios.

Pulihora (Tamarind Rice)

Ingredients:

50 g Tamarind (big lemon size ball)
1/2 cup chana dal
3 Green chillies slit

3 cups of cooked White Rice

For tadka/talimpu

3 tbsp oil

2 tbsp Groundnuts

1 tbsp chana dal

1 tbsp urad dal

1 tsp Mustard

1 tsp Cumin

1 chopped green chilli

2 Red Chillies

3 Curry leaf stalks

2 pinches Asoeftida

1/2 tsp turmeric 

Salt to Taste

Procedure :

1. soak 1/2 cup chana dal in water for 20 min.

2. microwave tamarind with 1/2 cup of water for 1 minute and when it is cool extract thick pulp.

3. Take a sauce pan and cook the tamarind pulp, soaked chana dal and slit green chillies with some salt to a thick paste and let it cool.

4. Take a pan and heat the oil when the oil is hot add ground nuts and fry for 1/2 min and then  add chana dal and fry for 1/2 min on medium flame.

5. To that add urad dal,  mustard, cumin seeds, red chillies, green chilli, curry leaves, hing, turmeric and fry for 1/2 minute on low heat. Take care not to burn the tadka.

6. Take the cooked rice and add salt and mix well and to that add the tadka/ talimpu and combine well.

7. Finally add the tamarind paste desired to your taste and combine well. You can store the left over tamarind paste in refrigerator for 2-3 weeks.

8. Serve the pulihora with yogurt on side