Bottle Gourd and Chana Dal Masala Kootu

Ingredients: Bottle gourd – 1; Bengal gram (chana dal) – 50g; Onion – 1; Tomato – 1; Sambar powder – 1 tsp; Turmeric powder – 1 pinch; Green chilies – 2; Garam masala powder – 1/4 tsp; Amchur (dry mango powder) – 1/4 tsp; Salt – 1/2 tsp. For tempering: Oil – 1/2 tsp; Cumin seeds – 1/2 tsp.

Method: Wash the chana dal (split Bengal gram), add half a cup of water, and pressure cook it for two to three whistles. Chop the bottle gourd into cubes. Chop the onion and tomato. Slit the green chilies lengthwise. Add the bottle gourd, onion, tomato, green chilies, sambar powder, garam masala powder, amchur (dry mango powder), and salt to the cooked chana dal in the pressure cooker and mix well. Temper the cumin seeds in oil and add them to the mixture; then, close the cooker, cook for one whistle, and remove from heat. serve hot with chappathis.

RICE GHEER

RICE GHEER :-

NEEDED:-
RICE - 50 KI
MILK - 1 L
SUGAR - 2 TBLSPN
MILK MAID - 1 TBLSPN
FRIED CASHEW, KISMIS - 4 NOS. OPTIONAL
CARDAMOM POWDER - 1 PINCH.

METHOD :-

POWDER THE RICE AND PRESSURE COOK WITH MILK. ADD SUGAR AND KEEP IT IN STOVE TILL IT DISSOLVES. ADD MILK MAID AND REMOVE FROM FIRE. SPRINKLE FRIED CASHEWS, KISMIS AND CARDAMOM POWDER. SERVE HOT OR COOL. 

CHICKEN TUKADA:-

CHICKEN TUKADA:-

NEEDED:-
CHICKEN WITH BONES - 250 GMS ( MAKES INTO TINY PIECES)
RED CHILLI POWDER - 2 TSP
EGG - 1 NO
GINGER GARLIC PASTE - 1 TSP
CORN FLOUR -  1/2 TBLSPN
SALT - 1 TSP
OIL - FOR FRYING

METHOD:-
WASH  THE CHICKEN WELL AND ADD ALL THE INGREDIENTS. STIRR WELL AND MARINATE FOR 2 HOURS. HEAT OIL AND  DEEP FRY. SERVE HOT WITH LEMON RINDS AND ONION RINGS.

RAGI DOSA.

RAGI DOSA.

RAGI DOSA.:-

NEEDED:-

RAGI - 1 CUP

RICE - 1/4 CUP

ORID DHAL - 1/4 CUP

SALT - 1/2TSP

CHOPPED ONION - 1/4 CUP

CHOPPED GREEN CHILLIE - 1 TSP

JEERA - 1/3 TSP

ASAFOETIDA - 1 PINCH

OIL -  5 TSP

METHOD:-

WASH & SOAK RAGI, RICE AND ORID DHAL SEPERATELY FOR 2 HOURS. GRIND WELL WITH SALT. TO THE BATTER ADD CHOPPED ONION, GREEN CHILLIE,JEERA AND ASAFOETIDA. HEAT THE DOSA PAN AND PREPARE DOSAS.. SERVE HOT WITH RED CHILLIE CHUTNEY.

CHICKEN KORMA

CHICKEN KORMA

NEEDED:- 

Ingredients:- Chicken – half a kilo, Onion – 1, Tomato – 1, 

Grind:- Green chillies – 6, Ginger – 1 inch piece, Garlic – 4 cloves, Onion – 6, Coconut – 1 piece, Peanuts – 1 teaspoon, Anise – 1 teaspoon, Cumin, Pepper – half a teaspoon each, Chinnamon, Cloves, Cardamom – 2 each. Leaves. Salt – one teaspoon. Bay leaves, coriander leaves a little, Oil – 1 tablespoon.

Recipe:- Wash and squeeze the chicken once, put it in a cooker, add a little water and cook for 3 whistles. Grind the ingredients given for grinding. Grind the tomatoes and large onion into paste. Heat oil, add cloves, cardamom leaves, fry the large onion and tomatoes well. Add the ground spices, open it a little, add salt and add the boiled chicken.Return the cooker to a whistle, remove the lid, sprinkle with coriander leaves and serve with parota.