Egg Appetizer

Ingredients:

Eggs - 6 ( boiled )

Mayonnaise- 3 tbsp

Yellow mustard seeds powder- 1/4 tsp

Pepper powder - 1/2 tsp

Lemon juice - 1 tbsp

Salt to taste

Italian seasoning for garnishing.

Paprika for garnishing.

Method:

• Slice hard boiled eggs in half.
• Remove yolks and place in a small bowl.
• Mash yolks with a fork. add mayonnaise, mustard powder, lemon juice, salt and pepper. mix everything.
• pipe the yolk mixture into empty, egg whites.
• Garnish with Italian seasoning or paprika. Store covered in refrigerator.

Serve Chilled.

Black Eyed Peas / Karamani Sundal

Ingredients:

Black eyed peas / Karamani - 1 cup

Onion - 1/2 ( chopped )

Green chillies - 2 nos

Red chillies - 2 nos

Curry leaves - few

Muatard seeds - 1/ 2 tsp

Grated coconut - 2 tbsp

Oil - 1 tsp

Salt to taste.

Method:

• Pressure cook the peas with salt for 2 whistles.Dont over cook, it might turn very mushy.
• Heat the kadai with oil. Add mustard seed allow it to pop, add onion,chillies and curry leaves and fry till golden.
• Add grated coconut and stir for a minute.Now drain the water from peas and add to the coconut.
• Stir for 2 minutes on a low flame. Now Sundal is ready.

Chilli Chicken

Lollipop Chicken

Ingredients:
Chicken wings - 4 ( From one chicken wing we can get 2 lollipops pieces )
Ginger garlic paste - 1 tbsp
Chilli powder - 1.5 tbsp
Corn flour - 3 tsp
All purpose flour - 2 tsp
Food colour - 1/2 tsp
Soy sauce - 1 tbsp
lime juice - 1 tbsp
Bread crumbs - 6 tbsp
Oil - for deep fryiyng
Salt to taste.

Method:

• Clean the chicken.
• In a large bowl, combine the ginger-garlic paste, all purpose flour, corn flour, soy sauce, red chili powder,food colour, lemon juice and salt.
• Add enough water and mix it like thin consistency. Add the chicken and refrigerate for 2 to 4 hours.
• Dip the marinated chicken in the bread crumbs and deep fry the chicken on medium heat until crisp and golden brown.
• Remove the chicken pieces and place on a paper towel to drain the excess oil.

Serve hot with onion rings.

Fish Cutlet

Ingredients:

Fish - 1 lb
Potato-2 nos

Onions- 1 ( finely chopped )

Green chilies- 6 (finely chopped )

Ginger garlic paste - 1 tsp

Black pepper- 2 tsp
Turmeric powder - 1/2 tsp
Garam masala- ½ tsp

Coriander leaves- 1/2 cup (chopped finely )

Oil-as needed for shallow fry
Egg or 1 Egg white–1

Bread crumbs - 1 cup
Method:

• Boil the fish with salt and turmeric powder in boiling water. Cook till tender, remove from the heat, remove all bones, and then mash it into flakes. Keep it aside.
• Boil potatoes separately till tender, peel off the skins and mash them with your hands/or the back of a spoon. There should be no lumps.
• Heat the oil in a shallow non-stick pan and add all the onions, green chilies. After a couple of minutes, add ginger garlic paste. Fry for a minute.
• Add the fish and potato mixture to it.
• Now add garam masala and add the chopped coriander leaves and salt.
• Saute for a minute. remove from heat. allow it to cool.
• Beat the egg (You can use just egg whites too) with a pinch of salt. Keep a plate with bread crumbs also ready.
• Dip each oval ball into the egg and then into the bread crumbs. Give it a final shaping.
• Heat oil in a pan and shallow fry the cutlets till brown on both sides.Serve it hot with corriander chutney or ketch up.Enjoy!

Chicken 65

Ingredients:
Chicken - 1 lb ( boneless, cut into small size )
Chilli powder - 2 tbsp
Ginger Garlic paste - 1 tbsp
Lemon juice - 1 tbsp
Yogurt/ curd - 2 tsp
Food color - a pinch ( optional )
Oil - 1.5 cup ( for deep frying )
Salt to taste.
Method:

• Mix chilli powder, ginger garlic paste,curd, lemon juice and salt to thick paste.
• Add water if required.
• Add chicken pieces to this and rub to coat the masala to all sides of chicken.
• Let this marinate for at least 1 hour.
• Now heat oil in a kadai and deep fry the marinated chicken pieces till they turn golden.
  Serve with onion rings and lemon wedges.
  

Pomfret Fish Fry / Vavwall Meen

Ingredients:
Pomfret fish - 1/2 kg ( 4 0 r 5 pieces )

Chilli powder - 1tbsp
Pepper powder - 1 tsp

Turmeric powder - 1 tsp

Salt as required

Lemon juice - 1 tbsp

Oil - 4 0r 5 tbsp

Grind roughly:

Small onion - 3

Garlic - 3
Ginger - small piece
Curry leaves few

Fennel seeds (sombu ) -1/2 tsp
method:

• Mix all the ingredients and make a paste with some water.
• Rub the paste on the fish and leave it to marinate for at least 2 hours.
• Heat oil in a pan and add the marinated fish and cook them on slow flame until it becomes crisp on bothsides. Serve hot as a side dish with steamed white rice,curry,Rasam,sambar.

Tandoori Chicken

Ingredients:

Chicken drumsticks - 4 pieces
Ginger garlic paste - 1 tbsp
Chilli powder 2 tbsp
Pepper powder - 1 tsp
Lime juice - 1 tbsp
Yogurt ( curd ) - 1 tbsp
Red or orange food color - 1 pinch ( optional )
Oil - 1 tbsp
Salt to taste.

Method

• Remove the skin from the drumsticks and wash the chicken throughly.
• Mix all the ingredients and make a smooth paste.
• Prick each chicken drumstick a few times with fork.this helps to absorb the masala.
• And rub the paste over the chicken pieces evenly.
• Marinate the chiken atleast 4 to 5 hours.
• When you are ready to cook, preheat the oven 350 degree.
• Arrange the Chicken on the foiled tray and place it in the oven to bake for 20 - 25 minutes on one side.
• Now take out the tray and drain the excess water. ( if any ) and flip the chicken carefully.
• Then bake them again 20 minutes.
• Now turn off the oven let the chiken in the oven 5 minutes.
• Remove the tray from the oven,and then transfer the chicken pieces into the serving plate.


• Garnish with onion rings and lemon.