Moroccan Chicken

Ingredients:

Chicken breasts - 2(cut into 1 inch pieces)
Ground Cumin - 2 tsp
Ground Cinnamon -1 tsp
Salt - 3/4 tsp
Turmeric powder - 1/2tsp
Ground ginger - 1/2 tsp
Pepper powder - 1/2 tsp
Sweet Potato -1 large peeled and cut into cubes
Brussels sprouts - 20
Raisins - 1/4 cup
Fat free vegetable broth - 1/4 cup

Method:

1) Preheat over to 400 F.
2) Place the chicken pieces in a large bowl and toss them with  cumin, cinnamon,salt,turmeric,ginger and pepper powder till coated.
3) Transfer the above in to a 3 quart oven proof casserole.
4) Mix in the sweet potato,brussels sprouts ,raisins and broth.
5) Cover and bake, tossing and stirring 2 or 3 times until the chicken is cooked through about 1 hour.
6) Let stand at room temperature for 5 minutes and serve hot.

Gongoora Pachadi

Ingredients:

Gongoora leaves - 500 gms

Oil-1/4 cup

Mustard seeds- 1/4 tsp

Channa dal -1/2 tsp

Urad dal -1/2 tsp

Onions -1  (Finely chopped)

Salt to taste 

Dry Red chillies - 15

Methi seeds - 5

Method:

1) Heat a round bottom pan and dry roast the leaves till they change color and keep aside.

2) Heat 1 tsp of oil in the pan and fry the dry roasted leaves and keep aside to cool.

3) Heat 2 tsp of oil and add mustard seeds, methi seeds and red chillies and fry well and keep aside to cool.

4) In a grinder add the fried red chillies,methi seeds, mustard seeds,salt and make fine powder.

5) Add fried gongoora leaves to the grinder and grind it in tester mode.

6) Heat 3 tsp of oil in the pan and add mustard seeds, methi seeds, channa dal, urad dal and fry till golden brown.

7) Add chopped Onions and fry them till transparent.

8) Now add the grinded mixture to the pan and mix well.

9) Serve with rice or roti.

Aloo Gobi Curry

Ingredients:

Aloo/Potato -2
Cauliflower/Gobi -1 full
Salt to taste
Turmeric powder -1/4 tsp
Cumin powder -1/2 tsp

Coriander powder - 3 tsp

Garam masala powder -1 tsp

Curry leaves- few

Mustard seeds- 1/4 tsp

Ginger Garlic paste -1 tsp

Red chilli powder - 1 tsp

Coriander leaves - few for garnish

Finely chopped Onions - 1

Tomatoes -3

Oil - 2 tsp

Water -1 cup

Method:

1) Heat oil in a pan and add mustard seeds, curry leaves and fry well.

2) Add finely chopped onions,salt and fry them till they turn golden brown.

3) Add ginger garlic paste and fry it till the raw smell goes away.

4) Add chopped cubes of potato and fry well till half cooked by closing the lid.

5) Add turmeric powder and mix well.

6) Add gobi florets to the pan and fry well till they become tender.

7) Add tomatoes to the pan and l cup of water and close the lid to cook them .

8) Add red chilli powder, cumin powder,garam masala powder and coriander powder to the pan and mix well and let it cook for another 5  minutes.

9) Garnish with coriander leaves and serve hot with chapathi or roti.

Shankarpaara/Maida Biscuits

Ingredients:

All purpose flour/ Maida- 1 cup

Ghee- 1/2 cup

Milk - 1/4 cup

Sugar - 1 cup

Oil for deep fry

Method:

1) In a bowl add ghee and milk and microwave it for 30 seconds and mix well.

2) Add sugar to the bowl and mix well till the sugar is melted.

3) Now add all purpose flour just 1 tbs at a time and mix well so that it will not form any lumps and make it as  dough.

4) Make sure that the dough is not too soft or not hard.

5) cover the dough and set it aside for 30 minutes.

6) Make small balls out of dough as we do for chapathi and roll it a bit thick.

7) Now cut the dough in diamond shape with a knife or Pizza cutter.

8) Heat oil in a pan and fry them till golden brown.

9) Let it cool and serve them.

Raagi sangati / Raagi mudda

Ingredients:


Rice - 1 cup
Raagi flour -1 cup
Salt to taste
Water - 4 cups

Method:


1)Clean the rice thoroughly and soak it for about 15 minutes.
2) In a round bottom pan add rice,salt , water and cook it on low flame by covering the pan with a plate or lid.
3) Cook the ric etill the grains becomes soft and now add Raagi flour to the pan and mix well .
4) Now mash the rice with lenthil masher.
5) In a vessel apply water on all sides and drop the mashed rice into the vessel.
6) Rotate the vessel circularly and a round ball is made.
7) Instead of dipping your hand in water and trying to make round balls by burning your hand this is an easy way of making round balls.
8) Place the ball made into the plate and make small hole at the cente as shown in the picture.
9) Add telavai karam (Check the blog for recipe) and Ghee at the center and mix well.
10) Dip small portions of raagi sangati into the telavai karam and enjoy it.
11)  This can be served as lunch.
12) It can aslo be served with Onions and buttermilk.

Kajjikayalu/Karjikayalu

Ingredients:

Maida/All purpose flour- 2 cups

Ravva/ Sooji - 1 tbs

Salt - a pinch

Water -as required

Oil for deep fry

Stuffing:

Grated dry Coconut - 2 cups

Sugar - 1 cup

Elaichi powder -1/2 tsp

Method:

1) In a bowl mix maida, sooji,salt and water and mix well to make dough.

2) Heat a pan and add grated dry coconut,sugar and elaichi powder and mix well for 5 minutes till the suagr melts.

3) Make small balls out of teh dough and roll them as poori and place thestuffing in half circle of poori.

4) Close the poori in semi circle shape and close all the edges as shown in picture.

5) Water can alos be applied on the edges to close the poori.

6) Follow teh same procedure to make more kajjikayas.

7) Heat oil in a round bottom pan and fry these kajjikayas till they turn golden brown.

Kaajalu/Madatha kaajalu

Ingredients:

Maida/All purpose flour - 1 cup
Ghee - 1/4 cup
Salt a pinch
Sugar - 1 1/2 cup
Elaichi - 2

Water -  1 cup

Channa Flour-/ Besan - 2 tbs
Oil for deep fry

Method:

1) In a bowl add Besan, 2 tsp ghee and 2 tsp sugar and mix well and keep aside.
2) In a bowl mix all purpose flour,ghee and water an dmake soft dough.
3) Cover it and keep it aside for 20 minutes.
4) Make small balls out of the dough and roll them as thin chapathis.
5) Apply the Besan mixture on one side of chapathi and place another chapathi on that.Again appy Besan mixture on top of chapathi and place another chapthi on it.
6) Roll the 3 chapathis that have been placed one above the other and cut the roll into 6 pieces.
7) Now press the rolls again.
8) Heat water and add sugar,elaichi to make sugar syrup.
9) Heat oil in a pan and add the pressed rolls and frey them till golden brown.
10) Put the fried kajas in to the sugar syrup(pakam).
11) Serve them hot or cold as a dessert.