LOBIA MASALA

LOBIA MASALA:-

NEEDED:- LOBIA - 1 CUP, BIG ONION - 1 NO, TOMATO - 1 NO, GINGER GARLIC PASTE - 1 TSP, TURMERIC PWDR - 1 PINCH, CHILLI PWDR & DHANIYA PWDR - 3/4 SPN EACH, CORRINDER LEAVES - 1 TSP CHOPPED, SALT - HALF TSP, JEERA - 1/4 TSP, OIL - 2 TSP

METHOD :- SLIGHTLY FRY THE LOBIA IN A PAN. ADD ONE CUP WATER AND PRESSURE COOK FOR 5 WHISTLES. GROUND ONION AND TOMATO SEPERATELY. HEAT OIL IN A PAN ADD JEERA. THEN ADD ONION PASTE. SAUTE FOR 2 MINUTES. ADD THE GINGER GARLIC PASTE. SAUTE TILL BROWN. ADD TURMERIC, DHANIYA , CHILLI PWDR AND SALT. THEN ADD THE GROUND TOMATO. SAUTE TILL OIL SEPERATES. THEN ADD THE COOKED LOBIA WITH SOME WATER. MIX WELL. COOK FOR 5 MINUTES COVERED WITH A LID.  SPRINKLE DHANIYA LEAVES, ONION RINGS AND A LEMON RIND. SERVE HOT WITH GARAMO GARAM ROTIS, CHAPPATHIS, GULCHAS AND NAAN. 

PEPPER CHICKEN :-

PEPPER CHICKEN :-

NEEDED:-

CHICKEN WITH BONES( WITHOUT SKIN) - 1/2 KG

SMALL ONION - 20 NOS.(CHOPPED FINELY)

GREEN CHILLI - 2 NOS.

GINGER - 1 INCH PIECE

GARLIC - 2 PODS

RED CHILLI POWDER - 1/2 TSP

CORRIANDER POWDER - 1 TSP

PEPPER - 1/2 TBLSPN

JEERA - 1/4 TBLSPN

SOMPH - 1 TSP

OIL - 1 TBLSPN.

KALPASIPPUU - 1

BAY LEAF - 1

CLOVES - 2 NO

CARDAMOM - 1 NO.

METHOD :-

WASH THE CHICKEN WELL. KEEP ASIDE. HEAT THE OIN IN THE PAN ADD KALPASIPPUU., BAY LEAF., CLOVE AND CARDAMOM. ADD SMALL ONIONS SAUTE WELL. ADD THE CHICKEN AND SAUTE WELL. GRIND THE REST INGREDIENTS INTO A PASTE. ADD THIS TO CHICKEN AND SAUTE WELL. ADD LITTLE WATER. STIRR OCCASSIONALLY. COOK WELL IN SIM FOR 20 MINUTES OR TILL DONE. SERVE HOT WITH CHAPATHIS., DOSAS , PLAIN RICE., NAN., PHULKAS. AND ROTIS.

ITS GOOD FOR COLD AND COUGH TOO.

PURAN POLI/PARUPPU BOLI

POLI/BOLI

NEEDED:- MAIDA - 2 CUP, CHANNA DHAL - 1 CUP, SUGAR/JAGGERY - 1 CUP, HALDI PWDR - 1PINCH, CARDAMOM PWDR - 1 PINCH, TIL OIL - 100 ML, GHEE - 100 ML.

METHOD:- SEIVE MAIDA. ADD A PINCH OF HALDI. MIX WELL. ADD QUARTER CUP WATER LITTLE BY LITTLE. KNEAD WELL. MAKE IT A TIGHT DOUGH AND POUR THE TIL OIL. KEEP ASIDE 2 HOURS FOR MARINATION. 

COOK CHANNA DHAL IN A PRESSURE COOKER FOR 1WHISTLE. IT SHOULD BE PARABOILED. DONT OVER COOK. ADD JAGGERY OR SUGAR AND HEAT A LITTLE. REMOVE FROM FIRE GRIND WELL. 

MAKE SMALL BALLS IN MAIDA . MAKE THEM AS CUPS. PUT A TSP OF PURAN INSIDE IT.  CLOSE THE CUPS AND SPREAD LIKE A THICK CHAPPATHI. HEAT TAWA COOK THE BOLI BOTH SIDES WITH  GHEE. SERVE HOT.