Crispy Fried Chicken (CFC)

Ingredients:

Chicken Drumsticks skinless 4
Corn Flakes 2 cups crushed
Plain Flour 1.5 cups

Red chilli powder 2 sp

Eggs 2

Garam masala powder 1/4th tsp

Coriander leaves finely chopped 1 tsp

Oil for deep frying

Salt to taste

For Marinade:
Ginger Garlic paste 1 tsp
Chilli powder 2 tsp
Lemon juice 2 tsp
Garam masala powder 1/2 sp
Turmeric 1/2 sp
Coriander leaves finely chopped 1 tsp
Salt to taste

Method:

1. Clean the drumsticks, make few gashes, mix all the ingredients listed for marinade and add 2 cups water and marinate the chicken drumsticks in this for at least 5-6 hours preferably overnight. This makes the chicken juicy from inside and crispy outside.
2. Now beat the eggs, add salt, chilli powder, garam masala powder, coriander leaves and mix well.
3. Crush the corn flakes with hand or whip in a mixi jar for a second and add it to the flour, add salt, chilli powder.
4. Take the marinated drumstick, dip it in the egg mixture and let it coat nicely into the gashes also and then put it in flour mixture and let the flour coat it nicely. You can dip it again in the egg mixture and then coat again with flour for more crispy texture.
5. Now deep fry these flour coated drumsticks in low-medium flame for around 15 mins turning the sides in between till they are fully cooked.
6. Enjoy the crispy fried chicken as a snack or starter.

French Toast

Ingredients:

Bread slices 4

Eggs 3

Milk 2 tsp

Red chilli powder 1/4th tsp

Black pepper powder 1/4th tsp

Garam Masala powder small pinch

Cumin powder small pinch (optional)

Chopped Coriander leaves 1 tsp

Green chilli 1 finely chopped

Oil

Salt

Method:

1. Mix all the ingredients except bread and whisk well.

2. Now, dip the bread slice in the mixture and let it soak for few seconds and then put it on a heated tawa by drizzling some oil and cook on both sides on medium flame till it gets nicely cooked.

3. Serve hot as breakfast.

Masoor Dal

Ingredients:

Masoor dal 1 small cup

Turmeric powder 1/4th tsp

Onion 1 small finely chopped

Tomato 1 large, finely chopped

Coriander powder 1/2 tsp

Cumin powder 1/2 tsp

Red chilli powder 1 tsp

Green chill 1 slit

Garlic cloves 4 crushed

Ginger crushed 1/2 inch piece 

Salt

Hing small pinch

Oil 1.5 tsp (or 1.5 tsp ghee)

Mustard seeds 1/2 tsp

Cumin Seeds 1/2 tsp

Dry red chillies 2

Curry leaves few

Lemon juice 2 tsp

Coriander leaves chopped for garnish

Method:

1. Pressure cook masoor dal by adding salt and 2 cups water and mash it.

2. Heat oil/ghee in a pan, add mustard seeds, cumin seeds, dry red chillies, hing, curry leaves, crushed ginger, garlic, onions, green chilli and cook till the onions start to get brown.

3. The add the tomatoes and cook till till they get mushy.

4. Now add red chilli powder, coriander powder, cumin powder and cook for 2 mins.

5. Then add the dal, 1 cup water and coom for 5-10 mins in medium flame.

6. Now add the lemon juice, adjust salt, add coriander leaves and serve hot with rice or roti.

Roasted Brussel Sprouts

Ingredients:

Brussel Sprouts 15
Garlic cloves 4 crushed
Black pepper powder 1/2 tsp
Dry roasted sesame seeds 1 tsp
Lemon juice 1 tsp
Salt
Olive oil 1 tsp

Method:

1. Cut brussel sprouts into halves, add crushed garlic, pepper powder, olive oil, salt, mix well and bake in oven for around 15-20 mins till they get light crispy on outside..
2. Take them out, add lemon juice and top it up with roasted sesame seeds and serve as a side dish with toast or even with rice.

Red Jalapeno Pepper Chutney

Ingredients:

Red Jalapenos 2 (or you can use 1 red bell pepper instead)
Onion 1 medium chopped
Urad dal 3 tsp
Cumin seeds 1 tsp
Garlic cloves 4
Dry red chillies 2
Oil 1.5 tsp
Tamarind paste 1 tsp
Mustard seeds /2 tsp
Curry leaves few
Hing small pinch
Salt

Method:

1. Heat 1/2 tsp oil, add cumin seeds, urad dal, red chillies and fry for a min and take them aside.
2. Now add 1/2 tsp oil, garlic, onions and roughly chopped jalapenos and fry till they get light brown colour.
3. Now grind the cumin, urad dal, red chillies first, then add the garlic, onions, jalapenos, tamarind paste, salt and grind into smooth paste by adding little water as required.
4. Add tempering using oil, mustard seeds, hing, curry leaves and serve with dosa or idli.

Spinach Soup (Palak Soup)

Serves 2

Ingredients:

Spinach leaves 2-3 cups packed

Olive oil 1 tsp

Cinnamon stick 1/2 inch piece

Cloves 2

Bay leaf 1

Garlic Cloves 4

Ginger 1/4th inch piece

Onion 1 medium chopped

Black Pepper powder 1 tsp

Butter 2 sp

Milk 1/2 cup

Corn flour 1.5 tsp

Cream 1 tsp (optional)

Salt

Method:

1. Heat olive oil in a pan, add cinnamon, cloves, bay leaf, garlic, ginger and then add onions and cook till onions turn translucent.

2. Now add the spinach and cook till all the water in spinach evaporates spinach is cooked.

3. Cool them, remove cinnamon, clove, bay leaf and grind the remaining ingredients into smooth paste.

4. Add the paste to the same pan, add 2 cups water, salt, black pepper powder and bring it to boil.

5. Now mix corn flour with milk without any lumps and add it to the boiling soup a mix well.

6. Cook for few more mins till the soup comes to the required consistency. Adjust water as required and add cream if using.

7. Pour it into serving bowls, add a cube of butter and serve hot with some bread croutons or with garlic bread.

Ponnaganti Aaku Fry

Ingredients:

Ponnaganti Aaku chopped 4 cups packed
Onion 1 medium chopped
Oil 1.5 tsp
Urad dal 1+1.5 tsp
Chana dal 1.5 tsp
Dry red chillies 2
Dry coconut powder 2 tsp
Mustard Seeds 1 1/2 tsp
Cumin seeds 1/2 tsp
Turmeric powder a small pinch
Red chilli powder 1-2 tsop
Coriander powder 1 tsp
Amchur powder 1 tsp
Salt

Method:

1. Heat 1/2 tsp oil in a pan, add chana dal, 1.5 tsp urad dal, dry red chillies and fry till they turn nice golden colour. Cool them and grind by adding dry coconut powder.
2. Heat the remaining oil in the pan, add mustard, cumin seeds and let them crackle.
3. Now add urad dal and fry for a min and then add onions, salt and cook till the onions turn translucent.
4. Now add the turmeric, ponnaganti leaves and cook till all the water evaporates from the leaves and they look dry.
5. Then add the ground powder, red chilli powder, coriander powder, amchur powder, salt if required and mix well and cook for 2-3 mins.
6. Serve as a side dish for rice or wih roti.