Boneless chicken                  : 1/2 kg

Kashmiri chilli pdr                : 2tsp

Egg                                       : 1

Lemon juice                         : 1tsp

Ginger garlic paste               : 1tsp

Garam masala                      : 1/4tsp

Corn flour                            : 1 tbsp

Salt to taste

Oil                                       : 2cups

For garnishing:

Coriander leaves                

Capsicum pieces

Green chillies

Remove skin and cut the chicken pieces into bite sized pieces. 

In a bowl mix the chilli pdr, salt, garam masala, ginger garlic paste, corn flour and the beaten egg together. Add the chicken pieces to this and keep it in fridge for one hour.

Heat oil in a kadai and fry the marinated chicken pieces till light brown. Drain it in a paper towel. 

Transfer this to a serving dish, sprinkle with lime juice. Garnish with sauted capsicum pieces and green chillies and coriander leaves!!

Note:  If you wish you can add 2 drops of red food colour with the masala to make the dish more colorful.

       

Potato                    : 2

Palak leaves          : 1/2 bunch

Ginger                   : 1/2" pc

Onion                    : 1 big

Green chillies        : 2

Tomato                  : 1 big

Salt to taste

Chilli pdr              : 1tsp

Turmeric pdr        : 1/4 tsp

Garam masala      : a pinch

Oil                        : 3tbsp

Method:

Cut the potatoes into cubes, Boil the potatoes adding little salt. 

Heat one tbsp of oil in a pan and saute the boiled potato cubes  for 2 mins and keep aside.

Blanch the palak leaves, drain it and grind it  to a puree and keep aside.

Grind onion, green chillies and ginger together. 

Heat 2 tbsp of oil in a pan and saute the  onion paste till the raw smell goes.

 Then add the chilli powder and turmeric powder, mix well. Then add the tomato puree and saute again for 2 mins. Then add the palak puree to this and mix well,  add  1/4 cup of water and salt, let it boil and add the potaotes to this. Check for the salt and sprinkle garam masala over this.

Palak leaves                   : 1 bunch

Rice                               : 2 cups

Onion                            : 1 big

Peas                               : 1/2 cup

Green chillies                : 2nos

Garlic                            : 2 cloves

Ginger                           : 1"pc

Bay leaf                         : 1

Cloves                           : 3nos

Cinnamon                     : 1"pc

Yoghurt                         : 1 tbsp

Oil                                 : 2tbsp

Sal to taste

Biryani masala              : 1tsp

Coriander leaves           : 1tbsp chopped

Wash and blanch the palak leaves. Grind it in a mixie to a paste and keep aside.

Chop onion finely.  Crush ginger, garlic and green chillies together and keep aside.

Cook rice adding enough water and salt  and keep aside.

Heat oil in a kadai,  fry  cinnamon, cloves and bay leaves. Add crushed garlic, ginger and green chillies and saute it well. Then add the chopped onion to this and fry it till light brown.  Now add the peas to it  and fry for a few seconds and add the  palak puree to that and  again fry that for one minute. Then add the biryani masala and mix well. 

Then add the yoghurt and salt to this and mix well. Add the cooked rice to this and mix it well.

Garnish with coriander leaves.

Dosa batter               : 3 cups

Ghee                         : 1/2 cup

Add little water to the dosa batter to make the batter thin, then only the dosa will become thin and crispy. 

Heat the dosa tawa and pour one ladle of batter on the tawa and spread it evenly to make a thin circle. 

Apply one spoon ghee around the dosa, let it cook till golden brown in colour.   Fold it carefully and serve it with coconut chutney!!

Tapioca                    : 3 roots
Red chillies             :  10nos
Salt to taste
Asafoetida              : 1/4tsp
Water                      : 6cups(approx)
Coconut oil            : 1tbsp

Method: