Vegetable pongal

Vegetable Pongal

Ingredient:
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1. Rice - 400 gms
2. moong dhal - 200 gms
3. carrot -1
4. beans -3
5. peas -50 gms
6. bellary onion -1
7. green chillies - 2
8. tomato - 1
9. curry leaves - a few
10. pepper - 2 tsps
11. jeera - 2 tsps
12. ginger - 1 small piece
13. cashew nuts - 25 gms
14. asafoetida - 1/2 tsp
15. refined oil - 2 tbsps
16. ghee - 2 tbs 1
7. salt to taste

Preparation Method:
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1. Wash the rice and dhal and pressure cook adding enough water.

2. Heat the kadai with 1 tsp of oil,fry the finely chopped onion till golden brown.

3. Next add the grated carrot and chopped beans fry for sometime.

4. Add peas(optional),salt and fry for a few more minutes.

5. Cook the vegetable add finally add chopped tomato and stir it until it is cooked.

6. Now add this cooked vegetable to the boiled pongal. 7. Finally Heat the small kadai with ghee and fry cashew nuts and put it on the pongal.

8. Add extra oil on kadai put pepper , jeera,chopped ginger,green chilly, asafoetida and fry it for few mins,add it on the pongal.

9. serve hot vegetable pongal with the chutney of your choice, i made tomato curry for it.

Fish finger

Fish Finger:
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Ingredients:
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1. Fish (Thorn-less) - 250 gms
2.Tomato sauce - 4 tsp
3. Soya sauce - 1 tsp
4. Chilli powder - 1/2 tsp
5. Salt to taste
6. Bread crumbs - Few
7. Chinese salt - 3 pinch

Preparation Method:
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1. Cook the fish for 5 minutes and remove skin.
2. Mix fish with tomato sauce and soya sauce, chilli powder and salt.
3. Roll the fish into fingers & coat with bread crumbs.
4. Deep fry in oil.
5. Serve with tomato sauce.

Capsicum Rings

Ingredients:
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Capsicums - 1/4kg
Potatoes - 3 nos
Powdered asafoetida - 1/4 tsp
Red chilli powder - 1/2tsp
Salt - 1/2tsp
Grated fresh coconut - 1tbsp
Finely cut coriander leaves - 1tbsp
Oil - 100ml
Rice flour - 1/4Cup

Preparatiom Method:
~~~~~~~~~~~~~~~~~

1. Wash & cut the potatoes into two halves , add a pinch of salt & pressure cook adding enough water till done.
2. When the potatoes are still warm, peel & mash them well.
3. Add asafoetida, red chilli powder, salt , coconut scrapings & finely chopped coriander leaves to the mashed potatoes & mix well & keep aside.
4. Wash & cut the capsicums into ¼” thick rings.Fill the mixture into the rings & keep aside.
5. Take rice flour in a plate. Sprinkle the rice flour on both sides of the rings. Heat a tava .Shallow fry the stuffed capsicum rings with required amount of oil , adjusting the flames till they are golden brown on both the sides.
6. These rings can be taken as a snack as well as a side dish.

Alternate filling ::
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Instead of potato filling, people who are conscious of calories can use grated vegetables like carrots, knolkol & chow chow.The other ingredients can be added as per the recipe.

Chilly chicken

Chilly chicken:
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Ingredients:
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Chicken boneless - 800 gms.
White pepper powder - ½ tsp.
Sugar - 1 tsp.
Soya Sauce - 2 tbsps.
Cornflour - 2 tbsps.
Egg - 1 no.
Chopped green chilies - 8 nos.
Chopped Garlic - 6-8 cloves
Oil - 1 tbsp.
Oil to fry
Salt to taste

Preparation method:
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1.Cut the chicken in to small pieces and wash it throughly.
2. Marinate the boneless chicken pieces in 1 tablespoon of Soya sauce, salt, egg and 1tablespoon cornflour for ten minutes.
3. Deep fry chicken in hot oil till light brown.
4. Heat 1 tablespoon oil in a pan, add chopped garlic and chopped green chilies and toss for 15 seconds.
5. Add 2 teacups of chicken stock or water and bring it to a boil. Add sugar, white pepper powder, salt and rest of the Soya sauce.
6. Add fried chicken pieces and cook for 3 minutes.
7. Add rest of cornflour, after dissolving it in water and stir constantly.
8. Garnish with chopped spring onions and corriander leaves.
9. Serve hot mouthwatering chilly chicken.

chicken 65

Chicken 65:
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Ingredients:
~~~~~~~~~
Chicken - 1 lb
Yogurt - 1/2 cup.
Soya sauce - 2-3 tsp
Corn flour - 3-4 tsp
Green chilies - 2-3 tsp
Ginger-garlic paste - 1 tsp
Salt to taste
Red food coloring
Oil for deep frying

Preparation method:
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1. Mix the chicken pieces with yogurt, salt and cook the
2. Chicken until the pieces are tender and all the water
evaporates,keep the chicken pieces aside.
3. Mix soya sauce, corn flour, ginger-garlic paste, red coloring and salt in a vessel and marinate
the cooked chicken pieces in it. Marinate for 4-5 hours.
4. Deep fry the chicken pieces in oil and drain.
5. Also deep fry the sliced green chilies and decorate on
the top of the chicken pieces.

Bread Uppuma

Bread Uppuma:
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Ingredients:
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1. Bread - 1 loaf
2. Onion(big) - 3 finely chopped
3. Chillies - 3 finely chopped
4. Tomato - 3 finely chopped
5. Mustrad seeds - little
6. Chana dal - little
7. Ghee - for frying and roasting bread
8. Sugar - to taste
9. Salt - to taste

Preparation method:
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1. Cut bread slice into cubes
2. Roast the bread cubes using ghee and keep aside
3. Heat the kadai,put some ghee or oil, add mustrad seeds,chana dal. Fry till golden brown.
4. Add finely chopped onions and fry till golden brown
5. Add chillies and tomatoes
6. Add salt to taste
7. Fry till there is no water content in the mixture
8. Add the bread cubes to the mixture.
9. Mix well till the mixture gets mixed with the bread cubes
10. Add sugar and then mix well.
11. Garnish with corriander leaves and serve hot.
12. Tomato sauce will go well along with Bread Uppuma

Egg and Pori dish

Ingredients:

~~~~~~~~~

Egg - 3 nos.

Pori -3 cups.

Chopped onion - 1 large.

Chopped tomato - little only.

Green chilly - 1.

tumeric powder - 1/2 tsp.

Preparation Method:

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- Heat the kadai,put some oil in it,add mustrad seeds,split urdu dal,little jeera seeds allow it to crackle.

- Add onion,green chilly,curry leaves,turmeric powder,salt on it and fry it until it is transparent.

- Add beaten egg on it ,nicely stir it.

- When the egg is half cooked add the tomato in it.

- Fry it until it is cooked.

- Serve hot eggpori dish for evening tiffin also.