Capsicum rice

Ingredients:

Mustard seeds - 1 tsp
Capsicum -2
coriander seeds- 4 tsp
Split urad dhall - 2 tsp
Dry chillies - 6
Cinnamom- 1"
Cloves - 3
Bengal Gram - 1 tbsp
Oil
Salt
Cooked rice - 1 cup

Method:
Finely chop the capsicum.
Heat a tsp of oil and roast coriander seeds,urad dhall,bengal gram,cinnamom,cloves,dry red chillies and grind them into a powder.
Heat oil in a pan and add mustard seeds,allow them to pop and add chopped capsicums and fry for 3-4 mins.
Add salt.
Add the ground powder and fry for 5 mins.
Add this mixture to the cooked rice and mix well.

Kungpao Chicken

Ingredients

• Boneless Chicken(Diced) - 150gm
• Egg (Beaten) - 1 tsp
• Pepper powder - 1 tsp
• dry red chillies -2
• Green chillies - 1 to 2
• Ginger - 1" (finely chopped)
• Garlic -1 pod (finely chopped)
• Ginger garlic paste - 1 tsp
• onion -1
• green pepper(small) -1
• Sugar - a pinch
• spring onion - 2 tbsp (chopped)
• cornflour - 1 tsp
• dark soy sauce - 4 tsp
• cashewnuts/peanuts - 2 tsp
• Oil
• Salt

Method:
Marinate the chicken with ginger garlic paste,pepper powder,egg, 1 tsp soy sauce and 1tsp cornflour for 30 mins and deep fry in oil
Heat oil in a wok add red chillies,slit green chillies,garlic and ginger chopped .Fry for a few secs
Add onion and green peppers and fry till onions are translucent
Add 3tsp soy sauce,sugar and cornflour dissolved in water
Add fried chicken and garnish with spring onions/cashews/peanuts.
Serve immediately with fried rice.

Chicken chukka

Ingredients

1. Chicken - 500gms
2. Saunf- 1/2 tsp
3. Jeera - 1/2 tsp
4. Ginger Garlic Paste
5. Dry Chillies -2
6. Chilli Powder -1/2 tsp (Increase the quantity to the required spicy level)
7. Turmeric Powder -1/2 tsp
8. Tomato -1
9. Salt
10. Curry Leaves

Method:

1. Heat the pressure cooker,pour 1tbsp of oil and add saunf,jeera to pop.
2. Add ginger garlic paste and dry chillies and fry.
3. Add chicken pieces and fry them along with curry leaves for around 2-3 mins.
4. Add turmeric powder ,chilli powder and salt.
5. Add 1/2 cup of water and mix them well and allow it to boil for 5 mins.
6. Add the cut tomatoes and 1/2 cup of water.
7. Pressure cook them for 3-4 whistles.
8. Allow the steam to come down and cook until all the water evaporates.

Vegetable Club Sandwich

Ingredients

1. Bread
2. Tomato (Slices)
   
3. Potato
4. Cucumber(Slices)
5. Grated Carrot
6. Salt
7. Pepper
8. Butter
9. Chat Masala
10. Cheese (any to be grated)
    

Method:

1. Boil and mash the potatoes.
2. Butter a slice of bread and spread a tsp of mashed potato.
3. Sprinkle chat masala,salt and pepper on them
4. Add tomato slices,cucumber slices,grated carrot on top of them.
5. Add some grated cheese on top
6. Place a buttered bread on top and repeat the same and cover with a bread
7. Butter the outsides of the bread and toast them until the cheese is melted.

Dahi Bread

Ingredients:

1. Bread slices - 4 (Toasted with butter)
2. Thick Curd-1/2 cup
3. Onion- 1 small
4. Coriander Leaves
5. Jeera powder
6. Chilli powder
7. chat masala
8. salt
9. butter

Method:

1. Chop the onions and coriander leaves finely
2. Add onions to the curd along with salt and mix well
3. Over each toasted bread ,add about 2-3 teaspoons of curd mixture and spread them
4. Add 2-3 pinches each of jeera powder,chilli powder and chat masala
5. sprinkle coriander leaves on top.

Bhaingan/Brinjal Chutney

Ingredients:
Brinjal
Dry Chillies -2 to 3
Hing- a pinch
Tamarind - 2 strips
Onion - 1
Bengal gram - 2 tbsp
Salt
Oil

Method:
Chop the onions and brinjal.
Heat a tsp of oil in a wok,add dry chillies,hing,bengal gram,tamarind,onions and brinjal.
Fry for 3-4 mins.
Allow it to cool and grind adding little water.

Methi Chappathi

Ingredients:

Aata/wheat flour - 2 cups
Besan Flour - 2 cups
Green Chillies -5 to 6
Methi - a bunch
Turmeric powder - 1/2 tsp
Salt

Method:
Mix the ingredients together with water and make balls of even size.
Roll into regular chappathis and toast them in tawa.