CHICKEN KABABS

Chicken breast (boneless)	1 pound (cut into inch size cubes)
Ginger	1tbsp (finely chopped)
Garmmasala powder	1/2tbsp
Red chilly powder	1/2tbsp
Lime juice	2tbsp
Salt	to taste
Mint	2tbsp (finely chopped)
Oil	2tbsp
Bamboo skewers	6-8 (soaked in water for 3hrs or overnight)
Salad onions or red onion	1/2 cup sliced
Lime	1 (squeezed)

• Wash and drain the chicken pieces.
• In a bowl mix ginger, red chilly powder, garam masala, lime juice 2tbsp, mint, oil, chicken and salt. Cover the bowl and allow to marinate in the refrigerator for 30 minutes to 2 hours.
• Skewer the chicken as shown in below picture.

• In separate bowl mix sliced onions, lime juice and pinch of salt. Keep aside.
• Preheat oven 400 F.
• Heat tawa on medium high heat and heat 2tbsp of oil. Place chicken skewers on tawa and cook 60seconds on each side and place in the per-heated oven.

• Grill in the oven for 10-12 minutes  and Serve hot with above mixed onions.

MASALA DOSA

Masala Curry for Dosa

Big Potatoes	3 (boiled , peeled and mashed)
Onions	1/2 cup (sliced)
Green chillies	4 (chopped)
Ginger	1tsp (finely chopped)
Turmeric	1/4 tsp
Fresh  or frozen peas	1/4cup (optional)
Oil	2tbsp
Tempering ingredients	Channa dal 1tsp, urad dal 1/2tsp, mustards 1/4tsp, Cumin 1/4tsp, Red chilles 2 (break into pcs)
Curry leaves	few
Lime juice	1tsp (optional)

• Heat oil in pan and give tempering. Add onions, green chillies, ginger, turmeric and curry leaves and fry till onions are slightly soft. (leave onions little kah-cha).
• Add mashed potato and salt and mix well. Fry for 5Min's on low flame and finally sprinkle lime juice and coriander leaves.
• Masala for dosa is ready.

Dosa Batter

Urad dal	cup
Rice	2 cups
Fenugreek seeds	1/2tsp
Rice flakes	1/4th cup (optional)
Salt	to taste

• Wash ans soak Urad dal and rice for 6-8hrs. Along with rice or urad dal soak fenugreek seeds. Before grinding give couple of washes and grind into thick dosa batter.
• Take into a bowl and ferment for 8hrs or overnight.
• Mix 2-3 times and add salt to taste. and mix.
• Batter is ready for preparing dosa.

Masala Dosa

• Heat tawa / non stick pan. Pour ladle full of batter in the center of pan and spread  like dosa.
• Drizzle 1/2tsp oil and roast till golden brown.
• In center place 1/4cup of potato masala curry. Fold  dosa and serve with chutney.

Note:
In picture I served with KOBBARI AND KOTHIMEERA CHUTNEY

http://paddusrecipehouse.blogspot.com/2010/08/kothimeera-kobbari-chutney.html

INDIAN QUESADILLAS

Fajita chicken / Cooked chicken breast/ Uncooked chicken breast	1/2 pound (cut into pieces)
Onions	1 (sliced)
Red capsicum	1/2cup (sliced)
Green capsicum	1/2cup (sliced)
Tomatoes	2 (cut into half and sliced)
Ginger	inch piece (finely chopped)
Garlic	3 flakes (finely chopped)
Coriander seeds powder	1/2tsp
Red chilly powder	1/2-1 tsp
Salt	to taste
Garam masala powder	1/2tsp
Curd	1/4cup
Multi grain or Wheat Tortillas	6-8
Mozzarella (cheese) or Pizza cheese	1/2cup (grated)
Oil	2tbsp + 1tsp

• Microwave frozen fajita or cooked chicken for a minute and cut into pieces. If using raw chicken breast, wash and cut them into pieces.

Wheat Tortillas and Fajita Chicken

• Heat oil on medium high heat, add ginger, garlic and onions and saute until onions are soft. Add green and red capsicum and saute for 3-4minutes.
• Add coriander powder, garam masala, red chilly powder and salt and toast for 15-30seconds.
• Add tomato and stir until soft.
• Add chicken pieces, stir well and cook until chicken is almost cooked. Add curd and continue to cook till chicken is done.

• Pre-heat oven 400 F.
• Brush oil on both the sides of tortillas
• Place tortilla on a foil sheets. Spread good amount of filling and sprinkle grated cheese and cover with brushed tortilla and press it down gently. Repeat the process till 3-4 sets of Quesadillas are assembled.

PIC 1 : Spread the Chicken, PIC 2 : Sprinkle Cheese, PIC 3 : Cover with Tortilla

• Place Quesadillas in preheated oven about 7-10minute  or until cheese is melted.
• Cut into wedges and serve.

KANCHI DOSA/ IDLI

KANCHI DOSA

Urad dal	half cup
Par boiled rice	3/4 cup
Rice	one cup
Pepper corns	1tsp (coarse powder)
Curry leaves	10 (chopped)
Curd	2tbsp
oil	1/4cup
Salt	to taste
Onions	1cup (finely chopped0
Green chillies	4-6 chopped
Cumin seeds	tsp + tsp
Baking soda	2 pinch (optional)

• Wash and soak rice and urad dal for 4-6hrs. Give a couple of washes before grinding.
• By evening, grind rice and urad dal like regular dosa batter. The consistency of the batter should be thickly coats a spoon when dipped in it.
• Take into a bowl, add curry leaves, curd, salt, pepper powder, tbsp oil and tsp cumin seeds and mix well. Cover and keep in the warm place for fermentation up to 12hrs.
• Before making dosa mix baking soda and mix for 2-3times.
• Mix onions, green chillies and cumin seeds in a separate bowl.
• Heat non stick pan or tawa. Pour ladle full of batter on center of pan and spread the batter like dosa or pancake
• Top some onion mixture and pour 1/2tsp of oil on edges and on dosa and cook till dosa color changes to golden color. Flip  dosa, drizzle some oil and cook it for another 2mintues. Fold and remove.
• Serve with Chutney.

KANCHI IDLI

This recipe shared by my friend MANJULA. Using above ingredients , she makes KANCHI IDLI. Only a  slight change in making batter. Before soaking parboiled rice and rice should grind into coarse powder or like rava. Then soak in water for 4-6hrs and squeeze the water. Combine urad dal batter and rava and mix cumin, curd, oil, pepper,curry leaves and salt. Ferment for 12 hours and mix baking soda before making idlis. Grease idli plates with ghee or oil  before making idli Steam and serve with chutney.

KOBBARI PACHADI

Coconut/ Kobbari	cup (grated)
Green chillies	6-8 split
Cumin seeds	1tsp
Tamarind / Raw mango	key lime size / 1/4cup (grated)
Salt	to taste
Oil	tsp + tsp
Garlic	1 flatten (optional)

TEMPERING

Urad dal	1tsp
Mustard’s and cumin seed’s	each 1/4tsp
Red chillies	2 (break into pieces)
Garlic flakes	2 (flatten)
Curry leaves	few

• Soak tamarind in little water or microwave for few seconds. Take out a thick pulp.
• Heat 1tsp of oil in a pan and fry cumin seeds and green chillies.
• In food processor blend coconut for a minute and take out into a bowl.
• Blend fried green chillies and cumin, tamarind/ mango, garlic (I like raw flavor of garlic) and salt into coarse paste. Combine coconut and green chillies mixture.
• Heat remaining oil and temper it.
• Serve with hot rice and ghee.

RELATED RECIPES

GARELU KODI KOORA

GARELU
http://paddusrecipehouse.blogspot.com/2010/08/garelu-wada.html

KODI KOORA / CHICKEN CURRY
http://paddusrecipehouse.blogspot.com/2010/08/chicken-curry.html

CHICKEN CURRY

Whole Chicken/ Chicken with bones	1kg
Onions chopped	one and half cup
Tomatoes chopped	one cup
Green chillies	6-8 split
Curry leaves	few
Ginger and garlic paste	3tbsp
Coriander leaves	1/2cup
Red chilly powder	2tsp
Turmeric	1/4tsp
Salt	to taste
Garam masala paste	2tbsp

Ingredients for garam masala paste:

Cloves	5-6
Cardamom	3-4
Cinnamon	inch piece
Coriander seeds	2tsp
Poppy seeds	2tsp
Dry coconut powder	2tbsp

• In a mixer, put all the above ingredients and grind into powder and then add water and make into  paste.

       This masala can be stored in refrigerator for couple of days.

• Clean and wash the chicken for 2-3times in cold water. Mix 1/2tsp of turmeric and 2tbsp of curd / vinegar, to avoid poultry smell. Before cooking rinse the chicken.
• Heat 4-5tbsp of oil. Fry onions, green chillies, turmeric and curry leaves, till onions are translucent  
• Add ginger garlic paste and fry 2-3mins.
• Add tomatoes and cook until tomatoes are soft. At this stage add chilly powder, garam masala and salt and fry for a minute.
• Now add rinsed chicken and mix,  till all the masala coated to chicken. Cover with lid and  cook on high flame for 5mintues or till chicken water evaporates.
• Add glass to glass and half of water, chopped coriander leaves and cover with lid and cook on medium flame until chicken is cooked.
• Off the flame when chicken is semi watery (as shown in picture). It is a right consistency to serve with garelu or wadalu. If serving with rice cook the chicken for another 5 minutes or till gravy thickens.

          

GARELU / WADA

GARELU

Urad dal	2cups
Onions	half cup (chopped)
Green chillies	4-6 (chopped)
Cumin seeds	1tsp, plus 1tsp
Ginger	1 inch pcs (optional)
Salt	To taste
Oil	for deep frying

• Wash and soak Urad dal for 4-6hrs. Drain the water and give a couple of washes and grind into paste. The batter should be little bit coarse. While grinding add cumin and salt and sprinkle water only if required (batter should be like tight consistency)

• Take into a bowl and add chopped onions, green chillies and 1tsp cumin seeds and mix.
• Heat oil for deep frying.
• Wet your fingers and plastic sheet with little water and take a small lemon size of batter into your hand and flatten on sheet like patties or donut and make a hole in center and drop in the oil. Depending on the size of the kadai 3-4 garelu/ wada’s can be fried.

• Fry on medium high heat until golden in color and pull out from oil and Serve on plate.