Garlicky Chicken Kebabs

INGREDIENTS

350 grms Chicken breast (without bone, without skin) cut into 1 1/2 inch cubes
5-6 Garlic cloves
4-5 Green chillies
1/2 tsp Cumin pwd
1/2tsp Lemon juice
2 inch piece Ginger
1-2 tsp Olive oil
Salt to taste


PROCEDURE

1. Wash and clean the chicken. Keep aside.

2. In a blender blend all the above ingredients except for the chicken.

3. Marinate the chicken cubes in the blended paste for at least 30-40 mins.

4. Thread the chicken cubes on to the skewers and grill them in the oven at 180 degree C for 10 to 14 minutes. or until they turn into a beautiful roasted brown color.
You may brush oil onto the chicken while grilling if you wish to.

5. Remove the kebab from the skewers and serve hot.

Tastes fantastic with mint chutney.

Pepper Chicken

INGREDIENTS

250 grams chicken breast (without bones)
1/2 to 1 tsp Ground black pepper
1/2 tsp Vinegar
1/4th tsp Soy sauce
1 tsp Ginger garlic paste
2 tbsp Cornflour
Pinch of red color (optional)
Salt to taste



PROCEDURE

1. Cut the chicken breast into bite size pieces.

2. Marinate the chicken with all the above ingredients for at least 30 mins.

3. Heat oil in a wok until piping hot.
Fry the chicken pieces till they turn brown and crispy.
Transfer onto a paper towel to absorb excess oil.

Eat up when hot with Thai sweet chili sauce.

Perugu Garelu ( Urad dal vada in spiced yogurt )

INGREDIENTS

20 Urad dal vadas
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Channa dal
1/2 tsp Turmeric powder
5-6 Dried red chillies
Few Curry leaves
1 Cup Yogurt
1 pinch Asafoetida
1 tbsp Oil
Salt


PROCEDURE

1. Dilute 1 cup yogurt with 1/2 cup water.

2. Heat oil in a pan and splutter cumin seeds, mustard seeds, curry leaves, red chillies and channa dal. Fry for about 2 minutes.

3. Add asafoetida and turmeric. Turn off flame and add the diluted yogurt and sprinkle some salt.
Add the vadas into it and allow the vadas to absorb the yogurt for about 2-3 hours.

Enjoy..!!

Whole Green gram snack (Pesarlu)

INGREDIENTS

1 Cup Whole Green gram (Pesarlu)
1 tsp Mustard seeds
1 tsp Cumin seeds
4-5 Curry leaves
2-3 Dried red chilies
2-3 Green chilies
1-2 Cloves of garlic roughly crushed
1 pinch Asafoetida
2 tsp Oil
Salt


PROCEDURE

1. Soak the whole green gram (pesarlu) overnight. Drain the water and pressure cook. Keep aside.

2. Heat oil in a pan and splutter mustard seeds, cumin seeds and curry leaves. Add green and red chilies saute for a minute, add the roughly crushed clove of garlic and asafoetida.

3. Add the cooked whole green gram and salt. Saute for 2-3 minutes.
Remove from flame. Sprinkle few chopped onions and add little bit of lime juice if desired.


Enjoy the snack with a hot cup of coffee.

Punjabi Samosa

INGREDIENTS

Filling of your choice, I made potato filling.
1 cup All purpose flour (Maida)
Oil for deep frying and kneading dough

PROCEDURE

1. Knead the all purpose flour with oil and 1 tbsp water to form a soft dough.
Using oil for kneading the dough forms multiple layers in the samosa shell after deep frying it.

2. Allow the dough to sit for about 45 minutes.
Now divide the dough into pieces and roll each piece into a 6-8" diameter round.

3. With a knife divide the round into two parts.(semi circle)

4. Moisten the straight edge with water and bring them together to form a hollow cone.
Fill the cone with about 1 tbsp of the stuffing.

5. Seal the samosa completely by moistening the edges and bring both sides together.
Keep the filled samosas covered with a moist towel till you are ready to fry them.

6. Once all the cones are filled, heat oil in a wok till piping hot and deep fry the filled cones till they turn golden brown.
Drain on a kitchen towel.

Serve hot with a dipping of your choice.

Minapappu punugulu (Urad dal vada)

INGREDIENTS

1 cup Urad dal (minapappu)
10-15 Curry leaves
1 tbsp Cumin seeds
4-5 Green chillies chopped
1 small Onion finely chopped
1 tbsp Rice flour
Salt
Oil for deep frying

PROCEDURE

1. Soak urad dal overnight and grind it into a fine batter using very little water. Batter should be thick just like vada batter.

2. Add salt,rice flour,green chillies,cumin seeds,onion and curry leaves to the batter and mix well.

3. Heat oil for deep frying make small balls with the batter and drop them into the oil one by one. Fry until golden brown. Transfer onto a kitchen towel.

Serve hot with coconut chutney or any other dip of your choice.

Jantikalu

INGREDIENTS

2 cup Rice flour
1 cup Besan
1 tbsp Red chilli powder
Oil for deep frying
Salt

PROCEDURE

1. In a bowl mix rice flour,besan,red chilli powder and salt. Add sufficient amount of water to knead it into a soft dough.
Now add 1 tsp oil and knead well.

2. Allow it to sit for about half an hour.

3. Fill the jantikalu press with dough.

4. In a deep dish heat oil. Once it is piping hot press the dough into the oil along the edges in a circular manner and then in the center.

5. Deep fry on both sides until golden brown.
Transfer onto a kitchen towel.

Serve with hot tea of coffee.

Masala peas

INGREDIENTS

1 cup green peas
2 tbsp ghee
1 tsp chilli powder
Salt to taste

PROCEDURE

1. Heat the ghee in a wide, thick bottom skillet to medium heat add peas and roast by continuous stirring.

2. Once roasted sprinkle salt and chilli powder mix well to spread masala evenly.

Serve with hot coffee.