Fish Fry

This is a simple and easy Fish fry .Fish fry is the best combination for rasam rice.The fish caught in the river, pond and lake is more taster than the sea fish. The fish is the good source of omega-3 fatty acid. Try this recipe and enjoy.

Ingredients:

• Tilapia (cut into steak about 4 to5 pieces)-1 medium size
• Turmeric-1/4 tsp
• Red chilli powder -1/2 tbsp
• Lemon juice-1 tbsp
• Corn Starch -1/4 tsp
• Food color-a pinch
• Salt-1 tsp
• Oil -frying

Method:

1. Clean the fish and wash it for 2 to 3 times.
2. Take a bowl and add all the spices above and mix well.
3. Pat the fish with tissue paper to remove excess moisture.
4. Add the fish to the bowl and mix it well and keep the marinated fish for 20 to 30 mins.
5. Take a pan and oil into it.
6. When oil is hot drop the fish and fry till it is golden brown.
7. Remove the fish and place it on the tissue paper to remove excess oil.
8. Serve it with onion and lemon.
9. Goes well with Rasam rice.

Chicken 65

Chicken 65 is on of my favorite recipe. It can use boneless or boned chicken for this recipe. This recipe is prepared by marinating chicken cubes with some spices like chili powder, ginger garlic paste etc. Chicken 65 can be served as an appetizer, snacks or as a side dish. There is a secret behind the name chicken 65, which I came to know from chef sanjay thumma. Chicken 65 is a dish in the military canteen, where it is placed as 65 th item in their menu, which in later called as chicken 65. Chicken is rich in Protein.

Ingredients:

·        Chicken ( boneless or bone in) 1 pound.

·        Chili chicken masala( store bought. I used JB masala)-1/2 packet

·        Ginger Garlic Paste -1tsp

·        Corn starch 1tsp

·        Salt( if needed)

·        Red color -pinch

·        Oil for deep frying

Marinating chicken:

           Take a bowl. Add Chicken masala powder, ginger garlic, red color, chicken and mix well. Set aside this marinate for an hour (keep marinate in fridge for good result).

Note: The longer you refrigerate, becomes more taster.

Method:

1.     Take a heavy bottom pan and pour oil for deep frying.

2.     When the oil is hot, fry the chicken in batches and place on the paper tower to remove excess oil.

Garnishing:

          Take onion (cut in length wise) and Lemon (slice it). Take a serving plate place chicken with onion and lemon and ready to eat.

Soya 65

                    Soya chunks is popularly know as Meal Maker. Soya chunks are rich source of Protein.So try this recipe with your daily diet.

Ingredients:

• Soya chunks -200 grams
• Red Chilli Powder -2 tsp (as spicy needed)
• Salt to taste
• Oil -for deep frying

Method:

1. Soak the soya in water or Lukewarm water for 30 mins.
2. Remove it and squeeze excess water from it.
3. Take  a bowl , add salt red chilli powder and mix it well.
4. Marinate  it for about 30 minutes.
5. Heat the oil in a kadai. When oil is hot.
6. Add soya chunks in batches and fry them to reddish brown.(Do not burn it)
7. Remove and place it on the paper towel.
8. Served with sauce as a starter or as a side dish.It goes well with lemon rice and other variety rice.

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Masala Vada

Masala vada is one of the famous South Indian recipes. Masala vada is prepared using channa dal or chick peas dal.I use to prepare this vada using the channel dal in the beginning of my cooking. After I went to vacation to Indian, my mother-in-law showed me how to use chickpeas dal. This tasted much much better than channa dal. So I started using split chickpeas dal. Masala vada is mainly available in the tea shops. People used to go there and get masala vada with a cup of tea and chat for longtime and pass their time. Channa dal is rich in protein, dietry fiber etc.

Ingredients:

• Chana dal - 1 cup
• Coriander leaves - A small bunch
• Curry leaves – 1string
• Onion- 1medium
• Green chilly – 2 medium
• Red chilly-2 medium
• Ginger-1 inch
• Salt – As needed
• Cinnamon-2
• Cloves -2
• Fennel (sombu) – ¼ tbsp
• Oil – as required

Method:

1. Soak Channa dal for 4 hours and then drain the water it and keep it side.
2. Take one handful of channa dal and keep it separately.In a mixer jar add cinnamon, cloves, red chili, fennel, ginger and grind it first , then add channa dal and blend it coarsely .
3. Cut onion, green chilly, curry leaves and coriander leaves into small pieces. 
4. Mix together the ground paste, soaked chana dal and all the other ingredientsand mix well.
5. Heat the oil in a kadai. Make into flat dumplings and deep fry in medium heat till golden color and crispy

Notes:First half fry the patties and take it out , then again fry it to get crispy masala vada(fry two times).

Cabbage Bonda

Cabbage bonda is very teasty, when you eat it hot. I got this recipe from the road side vada shop. There is shop nearby the hostel I stayed. We all friends used to go here get this bonda often. The red color and soft texture of this cabbage bonda is appetizing.In that tea shop the man used to prepare the cabbage bonda in the evening, within few hours everything will be sold. It is prepared using all-purpose flour. It is very good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate and Manganese.

      Ingredients:

• Cabbage – ¼ of medium size
• Green Chilli -2
• All purpous flour - 1 cup
• Chilli Powder - 1/4 tsp
• Food color – 2pinches
• Salt - to taste
• Coriander Leaves (chopped) – 1spring
• Water - as required
• Oil - for deep frying

Method:

1. Chop the cabbage into thin length wise pieces. Chop Green chilies and keep it aside.
2. In a bowl add all purpous flour, Chopped cabbage, green chillies, coriander leaves, chilli powder, food color and salt.
3. Mix well without adding water and add water little by little. The consistency should be in such a way that we should be able to make small balls out of it. Then keep the mixture for half an hour .
4. Take a kadai, add oil into it. Once the oil becomes hot, reduce the flame and make desired size of balls and drop it in the oil. Fry in a medium flame till it turns golden brown (watch it carefully for color, because we added food color).
5. Once done, remove it and place it on a paper towel to remove excess oil. Serve hot with tomato ketchup.

Notes: Eat  when it is hot,will be too good.

Aloo Bonda

Ingredients:

Potato masala:

• Potatoes -3 medium size           
• Onion -1/2              
• Green chilies  -3 
• Ginger   -1/4 inch(optional)             
• Curry leaves -1spring     
• Cilantro
• Garlic-2cloves
• Oil-as needed

Batter:

• Besan flour  -  1cup    
• Cooking soda (sodium bicarbonate)-  2pinch
• Red Color -2pinch 
• Rice flour-1/4cup
• Hing (asafetida)-few pinches
• Red chilli powder-1tbsp
• Salt

Method:

Step1: Preparing Batter

1. Take oval shaped bowl.
2. Add besan flour, rice flour, chilli powder, hing, salt, food color, sodium bicarbonate and mix well.
3. Then add water little by little on continuous mixing. The consistency of the batter should be medium (not too thick or too water).
4. Mix the batter and keep it aside.

Note: If batter is watery it absorbs more oil .Always try to taste the batter for spice and salt or fry a bonda to test.

Step2: making potato masala

1. Pressure cook the potatoes for 1 to 2 whistle. (To get mashy texture)
2. When pressure goes completely, peel the skin and mash it well.
3. Take a pan, add oil, and splutter with mustard seeds.
4. Then add chopped onion,ginger,green chillies,garlic and sauté till it loses moisture.
5. Finally add mashed potatoes and mix well. Now add cilantro.
6. After few minutes with continuously strring, switch off the stove.
7. Let it cool down, then make into small size balls and keep it aside.

Step3: Preparing Bonda

1. Take pan and heat oil.
2. When the oil is hot, get ready for frying (test by dropping a bit of batter into oil, if it rises right away, oil is hot)
3. Now take the potato masala ball, dip it in the batter and drop into the oil.
4. Fry bonda in batches and place on the paper tower to remove excess oil.
5. Try to turn the bonda’s evenly after adding to oil and remove only it turns brown(be conscious on color, because we have added food color)
6. Now ready to serve with hot sauce or ketchup or chutney’s.Bonda is a good filling to make burgur.

Medu Vada

Ingredients:

• Urad dal – 1cup
• Green chilies – 2 medium
• Pepper corns – 1/2 tsp
• Rice flour-1/4 tsp
• Salt to taste
• Curry leaves – a few
• Oil for frying

Method:

• Soak urad dal in water 3 to 4 hour.
• After that, drain the water and grind the dal with little water to make a soft batter.
• Once it becomes a soft batter, transfer the contents to a bowl.
• Add pepper corns, chilies,salt,rice flour,curry leaves and blend it well.
•  Heat oil in a pan.
• Take a thick small plastic cover and grease it with oil.
• Dip your hands in water and take a small portion of the batter of lemon size and put it in the greased cover.
• Dip your index finger again in water and make a small hole in the middle of the lemon sized batter like in the doughnut and slowly transfer it into your palm and slide it in the hot oil.
• Repeat the same procedure and add 3to4 vada in the vessel size and amount of oil.
• Turn the other side and deep fry till they become golden brown.
• Remove it from oil and put it in a bowl with paper towel to remove excess oil
•  Serve hot with coconut chutney/ sambar. 

Notes:Adding  rice flour gives crispy texture to the vada.

Cauliflower 65

Ingredients:

• Califlower -1medium size(cut in medium sized cubes)
• Califlower 65 masala or chicken 65 masala( store bought. I used JB masala) -3\4 packet
• Ginger Garlic Paste -1tsp
• Corn starch 1tsp
• Salt( if needed)
• Red color -pinch
• Oil for deep frying

Marinating Cauliflower:

1.      Cut the Cauliflower in cubes.Wash and dry nicely with paper towel .

2.     Take a bowl. Add Cauliflower 65 masala powder, ginger garlic, red color,cauliflower and mix well. Set aside this marinate for an hour (keep the marinate in fridge for good result).

Note: The longer you refrigerate, becomes more taster.

Method:

1.     Take a heavy bottom pan and pour oil for deep frying.

2.     When the oil is hot , fry  the Cauliflower in batches and place on the paper tower to remove excess oil.

Garnishing:

          Take onion (cut in length wise) and Lemon (slice it). Take a serving plate place Cauliflower with onion and lemon and ready to eat.

                

chicken lollipop

Ingredients:

• Chicken wings.
• Chili chicken masala( store bought. I used JB masala)-1/2 packet
• Ginger Garlic Paste -1tsp
• Corn starch 1tsp
• Salt( if needed)
• Red color -pinch
• Oil for deep frying
• Bread crumbs
• Soya sauce-1/2 tsp
• Chili sauce-1\4 tsp
• Egg-1 beaten

Method:

Step1:

1. Take the chicken wings, cut the edge of the wing.
2. Then Cut in to two Parts, one close to the shoulder and another away from it.
3. Now two pieces one will be meaty and another small in size. 

Step2: Marinating chicken

1. Take a bowl. Add Chicken masala powder, ginger garlic, red color, soya sauce, chili sauce, lollipop chicken and mix well. Set aside this marinate for an hour.
2. Take a bowl add egg and ¼ tsp corn starch and mix it well.
3. Take some bread crumbs in plate.
4. Now dip the lollipop in egg batter and roll it in bread crumbs.

Step3: Frying chicken

• Take a heavy bottom pan and pour oil for deep frying.
• When the oil is hot, fry the chicken in batches and place on the paper tower to remove excess oil. 

Step4: Garnishing

          Take onion (cut in length wise) and Lemon (slice it). Take a serving plate place chicken lollipops with onion and lemon, ready to eat.

                

Cauliflower Bajji

Ingredients:

• Besan flour-2cups
• Rice flour-1tsp
• Chili Powder-1tsp
• Hing (asafetida)-3 pinch
• Red color-2 pinch(optional)
• Cauliflower-1/2
• Oil-needed
• Sodium Bicarbonate (Soda uppu)-less than 1/4ptsp
• Notes: Adding more Sodium Bicarbonate absorbs more oil. Not adding ensuing to bajji harder.
• Salt-as needed

Method:

Step1: Preparing Batter

1.     Take oval shaped bowl.

2.     Add besan flour, rice flour, chilli powder, hing, salt, food color, sodium bicarbonate and mix well.

3.     Then add water little by little on continuous mixing. The consistency of the batter should be medium (not too thick or too water).

4.     Mix the batter and set aside.

5.     Note: If batter is watery it absorbs more oil .Always try to taste the batter for spice and salt or fry a bajji to test.

Step 2:

1.     Take cauliflower and cut in medium sized florets. Wash it well, keep it aside to dry.

2.     Take a paper towel and wipe to remove any moisture in it.

3.     When oil is hot, fry the cauliflower for few second and remove it.

4.     Note: If you fry cauliflower before making give more taste and cooks faster with the batter because besan batter cooks faster than raw cauliflower. 

Step3: Making bajji

1.     Take pan and pour oil.

2.     When the oil is hot, get ready for frying (test by dropping a bit of batter into oil, if it rises right away, oil is hot)

3.     Fry bajji in batches and place on the paper tower to remove excess oil.

4.     Try to turn the bajji’s evenly after adding to oil and remove only it turns brown(be conscious on color, because we have added red food color).

5.     Serve with hot sauce or ketchup or chutney’s.