Ingredients:
- Chicken liver - 500 grms
- Finely chopped onions - 2
- Bell pepper/Capsicam (chopped) - 2 tbsp (optional)
- Ginger-garlic paste - 1/2 tsp
- Green chillies - 2 sliced
- Turmeric powder - 1 pinch
- Red chilli powder - 1/4 tsp
- Salt - to taste
- Oil - 2 tsp
Method:
- Clean & cut the chicken liver. Keep aside.
- Heat oil in a pan/kadai add chopped onions, green chillies, ginger-garlic paste and fry well for 2-3 min.
- Now add bell peppers fry them till it becomes soft.
- Now add the washed chicken liver pieces,turmeric powder, red chilli powder salt and mix well.
- Occasionaly stir-fry. Cook in low flame for 4-5 min.
- Serve with white rice, roti, paratha, naan or biryani.
Ingredients:
- Eggs - 4
- Milk - 1/3 cup
- Onions(finely chopped) - 2
- Green chilli - 1 (optional)
- Dry red chilli - 1
- Red chilli powder - 1/2 tsp (or to taste)
- Turmeric powder - 1/4 tsp
- Mustare seeds (Aavalu) - 1/4 tsp
- Cumin seeds (Jeera, Jeelakarra) - 1/4 tsp
- Chopped Coriander leaves (Cilantro, Kothimira) - 2 tbsp
- Oil - 4 tsp
Method:
- Heat 2 tsp of oil in a non-stick pan, add mustard seeds and cumin seeds.
- When they start spluttering add chopped onions, green chilli and saute until onion turn transulent.
- Now add salt, red chilli powder, turmeric powder, coriander leaves, mix well.
- In a bowl mix eggs and milk, add this mixture into the pan.
- Stir constantly and cook till the eggs dry up to the desired consistency.
- Serve hot with Steamed rice, chapathi, roti, paratha or bread.
Ingredients:
- Okra (Ladies fingers, Bhindi, Bendakaya) - 12
- Onion (finely chopped) - 1 (Large)
- Garlic (finely chopped) - 2 pods
- Gram flour (Besan, senaga pindi) - 3 tbsp
- Red chilli powder - 1/2 tsp (or to taste)
- Coriander powder (Daniya powder) - 1 tsp
- Turmeric powder - 1/4 tsp
- Amchur powder (dry mango powder) - 1/2 tsp
- Sesame seeds (Nuvvulu) - 1 tsp
- Curry leaves (finely chopped) - 1 tsp
- Sugar - 1/2 tsp
- Salt - to taste
- Oil - 5 tbsp
Method:
- Wash Okra and pat them dry. Slit okra length-wise or cut into half and slit them stright (do not remove the seeds) and keep aside.
- Heat 2 tbsp of oil in a pan add chopped onions, garlic and curry leaves. Fry well
- Add the red chilli powder, coriander powder, turmeric, amchur powder, salt to taste, sugar and sesame seeds. Mix well and fry for 2-3 minutes.
- Now add gram flour and fry in low flame for 2-3 minutes.
- Keep this masala mixture aside to use it for stuffing.
- Stuff each okra with the stuffing mixture carefully and keep aside.
- Heat 3 tbsp of oil in a pan and carefully place all the stuffed okras in the pan. Sprinkle salt and chilli powder if necessary.
- Cover and cook in low flame until okra is completely cooked. While cooking occasionally turn okra with a spatula carefully cook on all sides.
- Add remaining stuffing mixture and cook for 5-6 minutes.
- Serve hot as a side dish with steamed rice, roti or chapathi.
Ingredients:
- Bone less chicken (cut into small cubes) - 250 gms
- Ginger-garlic paste - 1 tsp
- Egg (small) - 1
- Curd - 1 tbsp
- Corn flour - 1 tbsp
- All-purpose flour (Maida) - 1 tbsp
- Red chilli powder - 1/2 tsp
- Aji no moto (China salt) - 1/2 tsp
- Red food color - pinch
- Salt - to taste
- Coriander leaves - for garnishing
- Onions - for garnishing
- Lemon - for garnishing
- Oil - for deep frying
Method:
- In a bowl, mix above all ingredients except oil, corn flour and all-purpose flour. Keep it aside for 1-2 hours.
- After that add corn flour and all-purpose flour. Mix well.
- Heat oil in a pan and deep fry the marinated chicken pieces.
- Fry well till golden brown appears and drain in paper towel.
- Garnish with slightly sauted onions, fresh lime and coriander.
- You can serve as a side dish for biryani/pulav/white rise or as a snack.
