Mangalore bonda

Ingredients:

Maida -1 cup

Cooking soda - a pinch

Rice flour -1/4 cup

Thick curd -1/2 cup
Chopped onions-1/4 cup
Chopped coriander
Cumin -5 gm

Chopped Green Chilli-1 tbsp

Ginger -a small piece
Salt

Oil for frying

Method:

Take curd in a vessel.Cut Green Chilly, Ginger into small pieces.
Add salt, cumin, cooking soda, chilly, ginger pieces and mix.
Add maida and mix well.
When the batter is thick, add Rice flour.
Heat oil in a frying pan.Drop small balls of the batter in oil and fry them golden in medium heat.
It can be eaten with tomato or chilly sauce or coconut chutney.

Mexican corn salad

Ingredients:
1. Onion-1/4 cup
2. Corn-1/4 cup
3. Tomato-1/4 cup
4. Lime-1 small
5. Olive oil-1tbsp
6. Cream-1tbsp
7. Red capsicum-2 tbsp
8. Green capsicum-2tbsp
9. Yellow capsicum-2tbsp
10. Paprika-1tsp
11. Salt-to taste

For garnishing:

· Cucumber
· Corn
· Coriander or curry leaves

Method:

· Take a bowl ,cut the lemon into half pour it in a bowl
· Then add paprika, olive oil, cream, onion, green capsicum, yellow capsicum, red capsicum, tomato, corn and salt.mix it well.
.That’s all.colorful mexican corn salad is ready.

Chicken 65

Ingredients:

1.      1-1.5 lb boneless chicken 

2.      2 tsp Chilli powder 

3.      3 tbsp Lime Juice

4.      2 tbsp Curd 

5.       tsp Ginger garlic paste 

6.      2 tsp of corn flour

7.      2 tsp of all purpose flour

8.      Salt to taste

9.      a little Food coloring 

10.  Oil for deep frying

For garnish:

Curry Leaves 
Green Chillies – finely chopped
Red Onions
Lime slices

Method:

§         Take a bowl and mix all of the mentioned ingredients (except oil) and allow marinating for 3-4 hrs. 

§         Then, heat oil in a pan and deep fry the marinated chicken pieces till golden brown.

§         Pat dry with paper towels (to remove excess oil). 

§         Garnish with slightly sautéed sliced onions and green chillies, curry leaves and lime slices. 

§         An excellent appetizer/starter and side dish for biryanis/pulaos/other rice varieties. 

Onion Raita

Ingredients:

2 cups Yogurt

1 big onion 

1 Green Chilli finely chopped 

Salt to taste 

Method:

Þ    Slice the onions lengthwise, Wash under cold water and swish. Drain all water.

Þ    In a serving bowl beat the yogurt with the salt. Add the onions and chillies with salt.

Þ    Serve cold. It’s a great side dish for any rice dish.

Tomato Rice

Ingredients:

Basmati rice - 2 cups (250 gms)

Tomatoes – 4 (grind this in mixer)

Onion - 2

Green Chillies - 4

Ginger garlic paste - 1 1/2 tbl spoon

Cloves – 2

Cinnamon - 2

Cardamom - 3

Bay Leaves - 2

Salt - to taste

Coriander Leaves - as you wish

Procedure:

1. In a Pressure Cooker heat the oil and add the cloves, cinnamon, cardamom, bay leaves and fry them well.

2. Now add onion slices, green chillies and sauté it.

3. Add ginger garlic paste and fry it. Then add the tomato puree and fry it well.

4. Then wash basmati rice and add in that and sauté for a while. Add water (for 1 cup of rice adds 1 1/2 to 2 cups of water), salt

6. Pressure cook for three whistles. After that keep that in low flame for 5 more minutes.

7. Garnish with coriander leaves and serve it with potato curry and onion raita.

Cauliflower Fry

Ingredients:

Cauliflour-1medium size
Onion paste-1/2cup
Tomato paste-1/2cup
Ginger garlic paste-1/2tsp
Salt to taste
Chilli powder-2tbsp
Turmeric powder-pinch
Corn flour-3tsp
Rice flour-2tsp
Oil for deep-frying

Method:

1.      Cut cauliflower into small pieces.

2.      Add salt, ginger garlic paste, chilli powder, turmeric powder, onion paste & tomato paste to the florets & let it sit for about 30mts.

3.      Just before frying add corn flour & rice flour mix well.

4.      Deep fry in oil on medium flame till golden brown.