Chicken or Gobi 65

Ingredients:

Chicken or Cauliflower - 1/2 kg cut into small cubes
Curry leaves - 2 sprigs
Coriander leaves - 3 sprigs
Ginger - 1/2 teaspoon finely chopped
Garlic - 1 teaspoon finely chopped
Cumin seeds - 1 teaspoon
Cumin powder - 1/2 teaspoon
Chilli powder - 1 teaspoon
Chilli-Garlic paste - 2 teaspoon
Corn flower - 2 teaspoon
Egg - 1
Pepper powder - 1 teaspoon
Ginger - Garlic paste - 1 teaspoon

Method:

1. Take the chicken or cauliflower, add salt, ginger-garlic paste, pepper powder, egg and cornflower. Mix well and deep fry the chicken in oil and keep it aside.
2. Heat oil in a pan add cumin seeds, finely chopped ginger and garlic and fry till the raw smell oozes out.
3. Add curry leaves, chopped coriander leaves, green chillies 2 optional, 1/2 teaspoon pepper powder, 1/2 teaspoon cumin powder, red chili powder, half teaspoon of salt and chili-garlic paste.
   
4. Add red color and 2 tablespoon water so you get good sauce add the fried chicken and mix everything well.
5. Don't keep it too long as the chicken will turn soggy when all the ingredients mixed well remove it from heat.
6. Serve with fried onions and lemon.

Ullunthu Vadai

Ingredients:

• Urad Dhal - 200 gms
• Pachaarusi( Raw White rice) - 50 gms
• Onion - 1 large
• Green Chillies - 3
• Curry Leaves and Coriander as required

Method:

• Soak Urad Dhal and Pachaarusi in water for hal an hour
• Grind the Urad Dhal, Pachaarusi, Green Chillies and salt to a smooth paste. Don't add more water to grind as the Vadai will absorb more oil when frying
• Finely chop the onions, curry leaves and coriander leaves mix into the dough.
• Make small balls of the dough and deep fry in oil in a medium heat.
• When Vadai turns brown in color remove from oil and serve hot with coconut chutney.

Vellai Appam

Ingredients:

• White Raw Rice or Pachaarusi - 200 gms
• Urad Dhal - 200 gms
• Green Chillies - 2
• Pepper Corns - 2 teaspoon
• Ghee - 1 teaspoon
• Cashew - 10
• Ginger small piece
• Curry Leaves, Coriander Leaves and Salt as required

Method:

Soak rice and urad dhal for half an hour. Grind the soaked dhal and rice along with green chillies and salt to taste. Make sure you dont add more water for grinding. Add ghee in a pan and fry finely chopped ginger, cashews, curryleaves and coriander leaves. Add it to the grinded dough. Make small balls of the dough and deep fry in oil.

Vellai Appam can be accompanied with cocnut chutney or kara chutney.

Vegetable Pokora

Ingredients

Mixed Vegetables - 1 cup ( Carrot, Beans, Cauliflower, Peas) or Your Choice
Onions - 1 big
Garlic - 3 Pods
Coriander Leaves - 1/4 bunch
Mint Leaves - 1/4 bunch
Fennel Seeds - half teaspoon
Besan Flower- 2 Spoons
Red Chilli powder - half teaspooon or as required
salt as required
Oil to fry

Method:

Boil the mixed vegetables and smash it coarsely(don't make it like a potato mash). Finely slice the onion, coriander and mint leaves add it to the vegetable smash. Add shredded garlic, chilli powder, fennel seeds, salt and besan flower to the vegetable smash and bind everything together. The water in the boiled vegetables is sufficient to bind all the ingredients together adjust besam flower accordingly. Make small balls with the prepared vegetable mix and deep fry it in oil. Avoid using more water and Besan flower as more water will absorb more oil and more besan flower the pokara will become soggy as opposed to crisp. Serve with yoghurt, mint sauce.