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Vada and Chutney Recipe

Ingredients for Vada: 2 cups of urad dal (split black lentils) 1 tablespoon of rice flour 1 teaspoon of salt 1 teaspoon of cumin seeds 1 teaspoon of grated ginger Oil for deep frying Ingredients for Chutney: 1 cup of fresh coconut, grated 2 green chilies, chopped 1 tablespoon of roasted chana dal 1 tablespoon of tamarind paste Salt to taste Water as needed For tempering: 1 teaspoon of oil, 1 teaspoon of mustard seeds, 1 teaspoon of urad dal, 1 dried red chili, and a few curry leaves Instructions: For Vada: Soak the urad dal in water for 4-6 hours. Drain the dal and grind it to a smooth paste with a little water. Add rice flour, salt, cumin seeds, and grated ginger to the dal paste and mix well. Heat oil in a deep frying pan over medium heat. Take a small amount of the dal mixture and shape it into a ball. Flatten it slightly and make a small hole in the center. Carefully add the vadas to the hot oil and fry them until they are golden brown and crispy. Remove them from the oil and place
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Poori And curry Recipe

Ingredients for Poori: 2 cups of whole wheat flour 1 teaspoon of salt 1 teaspoon of oil ¾ cup of warm water Oil for deep frying Ingredients for Curry: 2 large potatoes, peeled and diced 1 large onion, chopped 1 tablespoon of oil 1 teaspoon of mustard seeds 1 teaspoon of cumin seeds 1 teaspoon of turmeric powder 1 teaspoon of coriander powder 1 teaspoon of red chili powder Salt to taste 1 cup of water Fresh coriander leaves, chopped for garnish Instructions: For Poori: In a large mixing bowl, combine the whole wheat flour, salt, and oil. Gradually add warm water and knead the dough until it is soft and smooth. Cover the dough and let it rest for 15 minutes. Heat the oil in a deep frying pan over medium heat. Divide the dough into small balls and roll them into 3-4 inch circles. Carefully add the pooris to the hot oil and fry them until they are golden brown and puffy. Remove them from the oil and place them on paper towels to drain excess oil. For Curry: Heat oil in a pan and add mustar
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Alu Batani Recipe

  Alu batani is a delicious North Indian dish made with potatoes and peas in a tomato-based curry. Here is a simple recipe to make alu batani: Ingredients: 2 potatoes, peeled and cubed 1 cup peas 2 tablespoons oil 1 teaspoon cumin seeds 1 onion, chopped 1 teaspoon ginger paste 1 teaspoon garlic paste 2 tomatoes, chopped 1/2 teaspoon turmeric powder 1 teaspoon cumin powder 1 teaspoon coriander powder 1/2 teaspoon red chili powder Salt to taste 1/2 cup water 2 tablespoons chopped coriander leaves for garnishing Instructions: Heat oil in a pan over medium heat. Add cumin seeds and fry until they start to crackle. Add chopped onions and fry until they turn golden brown. Add ginger and garlic paste and fry for a few seconds. Add chopped tomatoes and cook until they are soft and mushy. Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well and cook for a few minutes. Add cubed potatoes and peas and mix well with the tomato-based curry. Add 1/2 cup water and
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Chicken Haleem Recipe

  Chicken haleem is a popular South Asian dish made with a combination of lentils, spices, and shredded chicken. Here is a recipe for chicken haleem: Ingredients: 1 cup broken wheat 1 cup boneless chicken, shredded 1/2 cup chana dal (split Bengal gram) 1/2 cup moong dal (split yellow lentil) 1/2 cup masoor dal (split red lentil) 1 onion, finely chopped 2 tomatoes, finely chopped 2 green chillies, finely chopped 1 tablespoon ginger paste 1 tablespoon garlic paste 1 teaspoon cumin powder 1 teaspoon coriander powder 1 teaspoon red chilli powder 1/2 teaspoon turmeric powder 1/2 teaspoon garam masala powder 2 tablespoons ghee or oil Salt to taste Chopped coriander leaves for garnishing Instructions: Wash and soak the broken wheat and dals in water for about 2 hours. Drain the water and add the soaked wheat and dals to a pressure cooker with 4 cups of water and salt. Cook for about 4-5 whistles or until the wheat and dals are soft and mushy. Once the pressure has released, open the cooker an
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Apollo chicken Recipe

  Here's a recipe for Apollo Chicken in restaurant style: Ingredients: 500g boneless chicken, cut into bite-sized pieces 1 tbsp ginger-garlic paste 1 tsp turmeric powder 1 tsp red chili powder 1 tsp coriander powder 1 tsp cumin powder 1 tsp garam masala powder 2 tbsp yogurt Salt, to taste 1/4 cup vegetable oil 1 onion, finely chopped 1 green chili, finely chopped 1/4 cup tomato puree 2 tbsp chopped coriander leaves 1 lemon, cut into wedges Instructions: In a large bowl, mix together the ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, yogurt, and salt. Add the chicken pieces to the bowl and mix well to coat them evenly with the spice mixture. Marinate the chicken for at least 30 minutes. Heat the vegetable oil in a large pan over medium-high heat. Add the chopped onions and green chili and sauté until the onions turn golden brown. Add the marinated chicken to the pan and cook for 8-10 minutes, or until the chicken is cooke
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