Chicken Recipe | Salsa Recipe | Crock Pot Recipe and More!

Ingredients:
For the batter
Besan (channa flour) - 1 cup
Rice flour - 3 tbsp
Plain flour - 1 tbsp
Chilli powder - 1 tbsp
Salt - to taste
Hing (Asafoetida) - ½ tsp For frying
Cooking oil - for deep frying
Assorted vegetables - potatoes, onions, brinjals, green bananas - sliced into thin rounds.

Instructions:

Mix the ingredients for the batter with some water. Ensure that there are nolumps.

Dip the vegetable slices in the batter and deep fry in hot oil tillgolden in ...

Ingredients:

Raw rice - 4 cups
Urad daal - 100 g
Coconut - 1
Butter - 90 g
White sesame seeds - 2 tsp
Cumin seeds - 2 tsp
Chilli powder - 2 tsp
Hing (Asafoetida) - a pinch
Salt - to taste
Cooking oil - for deep frying

Instructions:

Soak the rice overnight and drain.

After it is fully drained powder it andsift well to get a smooth flour.

Roast the urad daal and powder and sieve to geta fine flour.

Keep aside.

Grate coconut, add cumin seeds, chilli powder, hing and salt.

Grin ...

Ingredients:

Plain flour - 150 g
Butter or margarine - 50 g
Salt - to taste
Water - 1 cup
Potatoes - 100 g
Green peas - 100 g
Carrots - 100 g
Beans - 100 g
Onions - 100 g (finely chopped)
Green chillies - 5 (finely chopped)
Coriander leaves - 2 tbsp (finely chopped)
Lime juice - 1 tsp
Salt - to taste
Cooking oil - for deep frying.

Instructions:

Mix the flour, butter and salt with water to make a smooth dough.

Cook the potatoes, peas, carrots and beans adding salt.

In a frying

Ingredients:

Sweet potatoes - 2
Brinjal (egg plant) - 2
Chilli powder - ½ to 1 tsp (according to taste)
Coriander powder - ½ tsp
Salt - to taste
Cooking oil - for deep frying

Instructions:

Peel the potatoes. Cut the potatoes and brinjals into long thin stripssimilar in size and keep aside.

Heat the oil in a frying pan.

Fry the vegetablesover medium heat until golden and crisp turning in-between.

Remove from oil anddrain.

Mix chilli powder, coriander powder and salt in a ...

Ingredients:

Plain flour - ½ kg
Urad daal - 100 g
Anise seed - 1 tsp
Small Cardamom - 3
Big Cardamom - 3
Coriander powder - 1 tsp
Amchur powder - 1 tsp
Hing (Asafoetida) - a pinch
Sugar - a pinch
Lime juice - 1 tsp
Ghee - 2 tbsp
Cooking oil - for deep frying

Instructions:

Soak urad daal for 5 to 6 hours and grind it to a paste.

Grind the aniseseeds, small cardamom and big cardamoms separately.

Mix this and the other dryingredients in the ground daal paste and keep aside.

Make ...

Ingredients:

Atta (wheat flour) - 2 cups
Salt - to taste
Yeast - ½ tsp
Butter - ½ tsp
Warm milk - ½ cup
Cooking oil - for deep frying

Instructions:

Sift the flour and salt into a bowl and rub in the butter.

Soak yeast in themilk and keep for 15 minutes.

Then add the milk to the flour and knead to a softdough.

Keep it for 1 hour and then deep fry in oil.

Ingredients:

Atta (wheat flour) - 3 cups
Salt - to taste
Butter - 1 tsp (optional)
Warm water - enough to make a firm and smooth dough
Cooking oil - for deep frying

Instructions:

Sift the flour and salt into a bowl and rub in the butter.

Add the waterslowly until the dough gets smooth and firm and you can knead it.

Make smalllime sized balls with the dough and roll them into thin flat rounds with arolling pin or press it with a puri press if you have one.

Meanwhile, in a ...

Ingredients:

Sago - ¼ cup
Urad daal - ¾ cup
Rice flour - 1 tbsp
Green chillies - 6 (finely chopped)
Onion - 1 (finely chopped)
Ginger - 2 cm piece (finely chopped)
Curry leaves - 2 sprigs
Coriander leaves - 1 bunch (finely chopped)
Hing (Asafoetida) powder - ½ tsp
Salt - to taste
Cooking oil - for deep frying

Instructions:

Soak the sago in water for about an hour.

Soak the urad daal in water for nearly 2 hours.

Wash well and grind the soaked daal into a fine paste adding ...