Aloo Bonda

Ingredients:


1/2 kg boiled potatoes
1/2 tsp lemon syrup
2 tsp oil for cooking and more to fry
1 cup bengalgram flour (besan)
1/2 tsp red chilli powder
Few curry leaves
Green chillies as per taste
1/2 tsp turmeric powder
Finely chopped coriander leaves
1/2 tsp mustard seeds
2 tbsp rice flour
Salt as per taste
Bit of asafoetida


Method:

Heat oil, add mustard. When it splutters, add green chillies, turmeric, curry leaves and boiled mashed potatoes. Add salt and cook for 2 minutes. Add lemon juice and finely chopped coriander leaves. Make balls of these.

Make a thick batter of bengalgram flour, rice flour, salt, asafoetida and red chilli powder. Heat oil, dip the potato balls in the batter and deep fry till golden brown all over.

Ingredients-1:

Turkey/chicken (boneless, skinless) - 1/2 lb (app. 250 gms)
Ajinomoto - 1/2 tsp
Pepper powder - 2 tsp
Egg - 1
Corn flour - 2 tblsp
Ginger garlic paste - 1 tsp
Salt - 1 tsp
Oil - for frying

Ingredients-2:

Cumin Seeds - 1/4 tsp
Curry leaves - 5
Chilly powder - 1 tsp
Cumin powder - 1/2 tsp
Corriander powder - 1/2 tsp
Ajinomoto - 1/2 tsp
Red food colour - 1/4 tsp
Red Chilly Garlic Sauce - 3 tblsp
Ginger garlic paste - 1 tsp
Garlic - 5-6 cloves(minced)
Oil - 1 tblsp
Salt - to taste
Cilantro - for garnish (finely chopped)
Oinion - for garnish (chopped lengthwise)
Lemon juice - few drops




Method:


1. Wash and cut boneless skinless turkey/chicken into bite size pieces.
2. Mix the turkey pieces with all the ingrediants from list 1 and let it rest for 20-30 minutes.
3. Heat oil in a pan and fry the turkey/chicken pieces. Drain excess oil using paper towel and keep aside.
4. Heat oil in another pan. Add cumin seeds and fry till it splutters.
5. Add curry leaves, garlic, ginger garlic paste and fry for a minute stirring
continuously to avoid burning.
6. Now add cumin powder, chilli powder, corriander powder, ajinomoto, chilli garlic sauce and red food colour.
7. After half a minute add turkey/chicken pieces to the mixture. Toss everything together and switch off.
8. Sprinkle few drops of lemon juice, garnish with onions and cilantro and serve with biriyani, pulav or any roti.

Mixed Vegetable Masala Bhath

Ingredients:

1 cup rice
1/4 cup red gram dal
Vegetables like potatoes, carrot, beans, peas, capsicum, brinjal, drum sticks chopped into long pieces
A small lemon size tamarind
Salt as per taste
2 tsp oil
Some curry leaves
1/2tsp turmeric powder
Few cashews
1/2 tsp mustard seeds
1/2 tsp blackgram dal
1/2 tsp bengalgram dal

Masala paste-

2 green chillies
2 Red chillies
4 tbsp grated coconut
2 tsp cumin seeds

Method:

Cook the rice and dal together. Heat oil, add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add curry leaves, cashews and vegetables and cook for some time till soft. Add the masala to it and fry well for five to ten minutes.

Add tamarind water, salt, turmeric and the cooked rice and dal. Mix well.

Serve hot with a bit of ghee, chips or raita.