Ingredients:
1)Cabbage - 300grams (Shredded)
2)Curd/ Dahi - 50gm
3)Mustard seed/ Rai - 1/4tsp
4)Refined Oil - 4tbsp
5)Green Chillies - 3 (Chopped)
6)Turmeric Powder - 1/2tsp
7)Cumin Seeds - 1/2tsp
8)Salt - As per the taste
9)Coriander leaves - For garnishing
Procedure:
When oils get heated in a pan add mustard seed, cumin seeds and green chillis and stir it well
when the green chilli and cumin seed color starts changing add curd and turmeric powder to it.
After stirring for 30sec add salt and cabbage Mix it well and cook on medium flame for 2-3 minutes, so curd is absorb by cabbage.
Add chopped coriander leaves. Serve hot with chapatti/roti or hot rice.
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Ingredients:
1)Boneless Chicken - 250grams
2)Garlic paste - 1/2tsp
3)Ginger paste- 1/2tsp
4)Eggs - 2 pcs
5)Chilli Flakes - 1 1/2tsp
6)Chicken Masala - 1tsp
7)Salt - As per the taste
8)Refined Oil - For deep fry
9)Crushed Corn flakes - for coating
Procedure:
Drain off the water from washed boneless chicken and chop them to bite sizes pieces.
Add garlic and ginger paste,salt , eggs, chilli flakes and chicken masala. Mix it well and set aside for 2-3hrs for marination.
Roll the bite in crushed corn flakes and doped in the heated oil in batches.
Keep the flame in medium and stir while frying for even browning.
Drain them on a paper towels.
Crispy popcorn chicken is ready.Serve hot with your favorite ketchup.
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Ingredients:
1) Halwa (Black Pomfret) - 4 pieces
2) Refined Oil - 2tbsp
3) Tomato - 1big size
4) Curry Leaves - 5 to 6
5) Red chili mix masala powder - 1tbsp
6) Turmeric powder - 1/2tsp
7) Garlic Paste - 1/2tsp
8) Ambusi (Dry Raw mango) - 2
9) Salt - 1/2tsp (as per the taste)
10) Coriander (hara Dhaniya) - For garnishing
11) Water - 1Glass
Procedure:
Clean the Black Pomfret and cut into pieces.
In an wok, add oil, garlic paste and curry leaves.
Stir for 30sec on medium flame.Mix turmeric powder and add chopped tomatoes.
Stir for a minute and add salt as per the taste.Mix the Red chilli masala powder.
Mix it well Pour water little by little.Once it comes to boiling point,add Black Pomfret pieces and dry raw mango.
Cook on low flame for 5-6mins.But alert, do not overcooked.Garnish with coriander.
Serve hot with chapatti/roti or hot rice.
