Banana chips

Recipe :-

Ingredients:- 

1.) 1kg chips banana (kerela/nandrabale banana)

2.) 1tsp salt

3.) halfwati water

4.)oil for deep frying  

Method :-

1.)Use chips banana and remove skin (don't use peeler )

2.) heat oil , reduce gas to sim once heated 

3.)slice with a slicer in the thinnest possible way ,Straight into the oil 

4.) then increase the flame slightly once ur done with slicing (do not slice in one spot , keep moving the mandolin)

5.)in 1-2 mins(make sure they are not under cooked nor are they getting discoloured) they will start looking crisp , 

6.) now sprinkle salt water 1-2 tsp n mix , 7.) when it stops spluttering , remove on tissue using slotted spoon .

8.) ready to eat 

Tips :-

 1.) If you feel that it's sticking to one another then slice on a plate n let it dry for some time , until it's not sticky anymore , then fry.  

2.)Try to make chips using fresh banana (avoid storing them in fridge n using later), as fresh ingredients make better chips .

 3.) peel like 1-2 bananas n make it immediately , do not peel them n keep for long time after peeling.

4.) you may sprinkle salt on hot chips to avoid spluttering of oil .

Chicken 65 masala

Ingredients:-

For marination mix well and keep for half hour or longer :- 

250 grams chicken strips boneless breast pieces

1tsp chili powder

2tbsp mellam chicken 65 masala (already has salt) 

Ginger garlic paste 1tbsp

2tbsp rice powder

2tbsp corn flour

1tbsp chopped corriander leaves

1tbsp chopped curry leaves

For masala grind to a smooth paste:-

1 onion 

1tomato

3 cloves of garlic

2slices ginger

Handful of coconut fresh scrapings

Few stems of corriander leaves

1tbsp corriander seeds

Few fresh curry leaves

1tbsp Kashmiri chili powder

Other ingredients :-

1sliced onion

Oil 3-4 tbsp

2tbsps corriander leaves (extra for garnish)

Few springs curry leaves

2green chilies

1cup cashew nuts halved

1tsp mellam chicken 65 powder 

Half cup Laban or curd

Salt to taste

Method:-

1.) heat a wok ,add oil n let it heat . Now add sliced onion fry slightly.

2.) add the chicken pieces one by one n mix well . Let them fry for 5mins or so . Once cooked remove n keep aside for later use.

3.) add the cashews, curry leaves n 2slit green chilies.fry until it's crisp and remove aside along with chicken pieces .

4.) in same oil add the corriander leaves, n curry leaves springs , now add the ground masala n let it fry until it is dry and reduced considerably.

5.) now add the mellam masala , salt and mix .

6.) add 1cup water ,Laban/curd mix well well and bring to a boil.

7.) just before serving add the chicken n cashew mix and give a nice stir.

8.) garnish with corriander leaves and fresh cream . 

9.) serve hot . Goes well with rice and chapatis 

Mangalore egg roast

Manglore egg roast 

Ingredients:-

6hard boiled eggs 

Red chili powder

Salt

Haldi powder

Pepper powder

4onions

4tomatoes

5green Chilis 

Few curry leaves

1/2tsp jeera n mustard seeds each

Small ball of tamarind

Garam masala 

Corriander leaves for garnish 

Recipe :-

1.) Fry 6hard boiled eggs in 2-3spoons hot oil ,with haldi ,salt n red chili powder, pepper .keep aside once roasted well on all sides.

2.) heat the remaining oil with 2spoons oil and add mustard seeds, curry leaves n 4finely chopped onions ,5 green Chilis slit . Fry till brown . 

3.) And add 4finely chopped tomatoes n a small ball of tamarind n fry till its mushy n well cooked .

4.) Add Kashmiri chili powder , jeera powder, dhaniya powder , salt and mix well.

5.) Add the eggs cook till the masala is well coated . 

6.) add garam masala powder n give a toss .

7.) garnish with coriander leaves .

Chicken curry

Chicken curry:- 

Ingredients

1/2 kg chicken 

2onions chopped finely n fried

3tsp Chili powder 

2tsp Kashmiri chili powder

2tbsp ginger garlic paste

3tsp raj wadi garam masala (Everest or badsha brand)

Small ball of tamarind

1/2tsp haldi powder 

1tsp dhaniya jeera powder

1tsp malvani masala 

1tomato large

Salt to taste

1n half cup Laban 

1cup fresh coconut

3hard boiled eggs   

Corriander leaves for garnish

Oil 3tbsp 

Recipe:-

1.)clean 1/2 kg chicken n cut into small or medium pieces .

2.) marinate chicken for 1hour in 3tsp  chili powder,salt ,haldi powder, 1tsp malvani masala , dhaniya jeera powder , 2tsp raj wadi garam masala (Everst brand),2 fried onion paste , 2tbsp ginger garlic paste , fresh tomato purée from 1 tomato, small ball of tamarind pulp .

3.)heat oil in a wok , add few cashews halved ,fry a bit and add the chicken mix ,mix well simmer gas n cover cook for roughly 15 mins or until chicken is cooked . Keep stirring every 5 mins .(add water only if needed ,you can avoid though)

4.) mean while dry roast fresh coconut n grind without using water . 

5.) add the coconut to the chicken n mix well . 

6.) add water to get the required consistency n adjust salt to taste .

7.) garnish with boiled eggs and coriander leaves. 

Quinoa salad

Ingredients 

Quinoa 1/2 cup

1 onion chopped finely

1 tomato chopped finely

1/2boiled beat root cut into cubes , 1cucumber cut into pieces

 For dressing 

Salt-pepper

2spoons olive oil

Soya sauce

1 crushed garlic clove

Method 

1.) wash quinoa, cook in 1 cup water , little oil n salt by bringing to a boil, then simmer , cover cook until it's water is dried up , if it's cooked n water still remains , open cover n cook on high flame. Keep aside n let it cool.

2.) chop all veges (can use boiledrajma or chick peas if available)

3.) mix all ingredients of dressing separately.

4.) mix the cooked quinoa , salad vegetables and the dressing. 

5.) serve 

 

Methi sabji

Methi sabji :-

Ingredients:- 

Chop 2onions

Dice1potato

Dice1big tomato

Half tsp mustard seeds n jeera

1/4 tsp haldi n chili powder

2green chili slit

1tbsp chopped garlic

1/2vati moong dal soaked for half hour

2bunch methi cleaned n finely chopped 

1spring curry leaves

3tbsp oil

1/4 tsp dhaniya jeera powder

Salt to taste

Method:-

Heat oil n add mustard n jeera after they begin to splutter add the hing onion, chopped  garlic and fry.add potatoes n stir fry, Add the moong dal , green chili , fry some more add tomatoes , mix well add the curry leaves n then the methi chopped . Fry a bit and add 1/2cup water cover n cook till potatoes are done.

Stuffed snake gourd rings

Ingredients :-

1.) 1whole tender snakegourd ( podale) pealed , remove seeds and cut into medium sized rings

2.) 1small onion chopped 

3.) 1large n 1medium potato boiled , peeled n mashed

4.) pinch of chat masala powder

5.) pinch of garam masala powder 

6.) half spoon red chili powder

7.)1spoon dhaniya jeera powder

8.) chopped green chili (1-2 nos depending on spice level)

9.) half tsp grated ginger

10.) chopped Corriander leaves

11.) salt to taste

12.) sooji /rava 2-3 big spoons

13.) oil for pan frying 

Method :-

1.) mix all ingredients from 2 till 11 thoroughly.

2.) roll a small ball of the above mixture and stuff it in the snake gourd rings one at a time and keep aside.

3.) now it will look like coins ( snake gourd on the outer n stuffing inside, flattened on both the sides) 

4.) roll in sooji /rava .

5.) make a non stick pan hot and place the rings on it.

6.) add few spoons of oil on the sides n let them fry slightly .

7.)turn them carefully 

8.)add oil n let them dry slightly .

9.) cover n cook on slow flame for 2-3 mins or until cooked.

10.) serve hot .