Tandoori Chicken

Ingredients

Big Chicken pieces-1 kg

Kashmiri red chilli powder-1 table spoon

Lemon Juice-1 table spoon

Salit to taste

For Marination

Yogurt-200 grams
Kashmiri red chilli powder-one table spoon

Ginger paste-two and half table spoon
Garlic paste-two and half table spoon
Lemon juice-two and half table spoon

Garam masala powder- one table spoon
Mustard oil-two and half table spoon
Salt to taste

For basting of butter
chaat masala-half table spoon

For garnishing

Onion rings and tomato slice and lemon

Preparation

Wash and clean the chicken properly and make slit with a sharp knife on chicken pieces. Prepare a thick paste adding kashmiri red chilli powder, lemon juice and salt and apply it to the chicken and keep it aside for half an hour.
Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twenty minutes. Make a paste adding Kashmiri red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil to the yogurt. Apply this marinade onto the chicken pieces and place inside the refrigerator around four hours .

Put the chicken onto the skewers and cook in a pre-heated oven 300 degrees Celsius for 25 to 35 minutes or until almost done. Apply butter on the chicken and cook for another two to four minutes.Sprinkle chaat masala powder and serve with onion rings, lemon and tomato slices..

Vegetable Hakka Noodles

Ingredients:

Noodles-two cups

Black Pepper powder-One tea spoon

Onion –One

Green, red and yellow Capsicum-1/2 cup

Carrot-1/2 cup

Cabbage-1/2 cup

Spring onion-2 table spoon

Soy sauce-1 table spoon

Vinegar-one table spoon

Oil-two table spoon

Chop all the vegetables in the same length and keep them aside. Let me tell you how to cook the noodles. If the noodle is not cooked perfectly then it will spoil the taste of the entire dish. Boil water adding salt in a large pot. Once it starts boiling, add the noodles. After the noodles are almost done drain the water and toss the noodles with oil to ensure that it don't stick.

Heat a nonstick pan and add 2tbsp of oil. Then add the finely chopped onions and then add carrot and cabbage and sauté them for awhile. Then add capsicum and boiled noodles. Add the soy sauce, salt to taste, pepper and toss it well. Then add vinegar and spring onion and mix well and the yummy hakka noodle is ready to serve.

Bread Omelet

Ingredients

Bread 2 slices

Egg –one

Red chilly powder-1 tea spoon

Nicely chopped Onion- 1/2

Tomato chopped-1/2

Green chilly chopped-one

Coriander leaves chopped- 1 tbsn

Butter or oil or olive oil -1 tspn

Salt to taste

Preparation:

Beat egg and mix all other ingredients except bread slice and keep aside for awhile. Heat a non-stick pan or thava and apply butter and toast bread slices lightly. Remove the bread slices and keep it aside. Add the remaining butter or oil on the same pan and then pour egg mix into it. When it is almost done put the toasted bread slices on the omelet and fry it other side just for a second. Fold and remove it from the pan and place it on serving plate. Add some tomato sauce on the side of a serving plate. The healthy bread omelet is ready to eat:)

Mysore Pack

Mysore pack is a very sweet dish prepared in almost all the households in Kasargod and in Karnataka. My dad is very much found of it:)

Ingredients:
Bengal Gram powder-1 cup
Ghee-1 cup
Sugar-2 cup
Water -1/2 cup
cardamom powder- for taste
Preparation:
Mix the flour with a little ghee and keep aside. Heat the sugar in water till reaches a ball consistency. Then slowly add the flour stirring continuously. Add cardamom powder. While mixing flour make sure that that no lumps are formed.When it mixes well slowly add remaining ghee and stir continuously and cook till the ghee separates from the mixture. Spread out on a greased plate. When firm cut the mysore pak into squares.

Rice or rava Puttu and Kadala curry

Ingredients:

Raw rice or Rava -1/2 Kg

Grated Coconut-1 bowl

Water to sprinkle

salt to taste soak rice in water for four hours then drain it and grind it to make a fine powder. Or once can also use rava powder. Roast the rava powder for four to five minutes. Stir it well and keep aside till it become cool. Mix salt with water and then sprinkle this water to the powdered rice, just to make it wet. Put a little bit of grated coconut in the `Puttukutty’ and then put rice powder till half then add another layer of grated coconut. This should be done till the top. Close the lid and steam it two to three minutes in cooker.

For kadala curry (Black channa masala)

Ingredients:

Black chickpeas/channa/kadala - 1 cup

Coconut - 1/2 cup

Turmeric - a pinch

Salt to taste

For roasting

Onion - 1 medium

Coriander seeds - 1 tablespoon

Red chillies - 3

Cinnamon - 1 inch piece

Cloves - 3

Oil - 2 table spoon

To Season

Oil-1 table spoon

Mustard seeds-1 tea spoon

Curry leaves to garnish

Preparation:

Wash and soak the channa overnight. Cook the channa adding turmeric powder . Roast coriander seeds, red chillies, cinnamon and cloves till you can smell them and the coriander seeds start browning. Remove the roasted spices and add sliced onion in the same pan and fry till light brown. Grind the roasted ingredients, sauteed onion and coconut to a smooth paste adding necessary water to the mixture. Boil the already cooked channa adding salt. Add the already prepared paste and stir well for sometime. Season it with mustard seeds and garnish with curry leaves.