Chicken Lollipops

Ingredients: 

Chicken Wings - 6 pieces
Salt 
Chilli Powder 
Turmeric Powder
Garam Masala - 1/2 tsp
Besana Flour - 1 tbsp
Lemon Juice - 1 tbsp 
Chopped Garlic  - 1 tbsp
Chopped Cilantro - 1 tbsp

Preparation Method: 

• Take Bowl, add chicken pieces, salt, chilli powder, turmeric powder, lemon juice, chopped garlic, chopped cilantro and besan flour 
• Now add oil to this mixture to bond all ingredients together and mix it 
• Add oil to the fry pan and make sure oil is hot enough to add chicken pieces and fry them until they turn into red.
• We can replace besan flour with corn and all purpose flour

Egg Biriyani

Ingredients: 

Boiled Eggs - 4 
Basmati Rice - 1 cup
Mint Leaves - 4 stems
Cilantro - 4 stems
Cashew nuts - 10 to 12 
Butter - 2 tbsp
Cardamom Powder - 1/2 tsp
Chilli Powder - 1 tsp
Coriander Powder - 1tsp
Cumin Powder - 1tsp
Cumin - 1tsp
Pepper Powder - 1/4 tsp 
Turmeric Powder - pinch
Salt
Bay leaves - 1
Curd - 1/4 cup
Cloves - 4
Cinnamon - 4 small pieces
Oil - 2 tbsp
Lemon Juice - 1tsp
Garam Masala - 1/2 tsp 
Ginger Garlic Paste -1tsp

Preparation:

• Add oil in fry pan, add chilli powder, turmeric powder, salt to the pan. Once raw smell is gone add sliced eggs to the fry pan.
• Take another pan and add oil, cumin, onions, green chillies, ginger garlic paste, cashew nuts, butter, garam masala powder, cumin powder, cloves, cinnamon, bay leaves and curd. 
• Leave above mixture for 2 minutes until its fully cooked. 
• Add Fried eggs to this oil mixture. 
• Meanwhile Soak basmati rice 20 minutes in cold water and cook it until 80% done by adding salt and ghee. 
• Now add cooked rice to the fried mixture, garnish with cilantro and mint leaves with biriyani masala and pepper powder.
• Garnish with lemon juice and fried onions.

Aloo Paratha Recipe

Ingredients:

• 1 cup whole wheat flour 
• Pinch of salt
• 1 cup water 
• 2 tbsp oil
• 2 large or 3 small Potatoes
• 2 tbsp Cilantro 
• 1 tsp ginger garlic paste
• 1 small onion - finely chopped
• 5 green chillies - thinly chopped
• 1/2 tsp turmeric powder
• 1/2 tsp chilli powder
• 1 tsp lemon juice

Cooking Method:

1. Mix wheat flour, salt and 2 tsp oil into a soft dough by adding necessary water 
2. Divide the dough into equal portioned balls as per required size
3. Meanwhile boil the potatoes and peel off the skin 
4. Mash the potatoes and add onions, green chillies, chilli powder, turmeric powder, salt and cilantro and mix it well 
5. Take dough ball and flatten it on palm and stuff with above mixture and roll into a ball.
6. Flatten the balls into thick round parathas using rolling pin
7. Grease a pan with little oil or ghee and heat on a medium flame 
8. Cook the parathas until both sides are cooked through.

Oats Idli Recipe

Ingredients: 

• 2 cups oats
• 1/2 liter curd (slightly sour)
• 1 Tbsp mustard seeds
• 1 Tbsp urad dal
• 1/2 Tbsp channa dal
• 1/2 Tbsp oil
• 2 tsp finely chopped green chillies
• 1 cup grated carrots
• 2 Tbsp finely chopped coriander
• 1/2 Tbsp turmeric powder
• 2 Tbsp salt

Cooking Method:

1. Dry roast oats in a fry pan until it turns slightly brown and then powder oats in a mixer
2. Take fry pan, add oil, mustard seeds, urad dal, chana dal and allow the seeds to splutter 
3. Add chopped onions, green chillies, grated carrot and cilantro
4. Add turmeric powder and fry for a minute
5. Add this seasoning to grounded oats and add curd to it to make a batter ( adjust curd according to the consistency but don't add water)
6. Grease the Idli Steamer plates with oil or ghee and pour the batter into idli plates
7. Steam the idlis for 15 minutes

Bread Poha Recipe

Ingredients:

• 4 cups bread - crusts removed and diced 
• 1 cup peas - Frozen
• 1/2 cup peanuts- roasted and peeled 
• 2 tbsp Olive oil 
• Pinch of Asafoetida 
• 1 tsp mustard seeds 
• 10 curry leaves 
• 2-3 whole red chillies 
• 1/2 tsp turmeric powder
• 2 tsp salt 
• 1 tsp green chillies- finely chopped 
• 1/2 cup water
• 1 tbsp lemon juice 
• 1 tbsp chopped coriander leaves 
• Fresh coconut- grated 

Cooking Method:

1. Heat oil in a pan and add mustard seeds, curry leaves, asafoetida, turmeric powder and red chillies
2. When mustard seeds starts spluttering add green chillies, peas, peanuts and salt 
3. Add bread and mix well 
4. Add  some water and saute till mixed and heated.
5. Switch off the flame and sprinkle lemon juice and mix it well 
6. Garnish with cilantro and grated coconut 

Onion Uttapam Recipe

Ingredients:

• 2 cups (360 gm) parboiled rice 
• 1/2 cup (90 gm) split and husked Bengal Gram (dhuli urad) 
• 1/2 tsp fenugreek seeds 
• 2 tsp salt 
• An iron griddle or tawa 
• Oil to smear the pan for cooking the uttapam

Cooking Method:

Soak rice, daal and methi in water for 5-6 hours. 
Grind fine, add salt and enough water to make a dropping consistency and leave to ferment 5-6 hours. 
Heat tawa, and brush oil over it. When really hot, splash a little water over it, and pour about 1 cup of batter on to it. 
It will spread a little. When the edges start browning a bit, pour a trail of oil around it. 
Turn it over and let it brown on the other side too. 

Before you turn the uttapam over, sprinkle a mixture of finely chopped onions, tomatoes, coriander leaves and green chillies.

Rava Dosa Recipe

Ingredients:

• 1 cup fine sooji (semolina) 
• 1/2 cup rice flour or plain flour 
• 1 Tbsp oil
• 1/8 tsp soda bicarb 
• 2 1/2 cups buttermilk 
• 1 tsp coriander - finely chopped
• 2 green chillies  - finely chopped
• Salt

Cooking Method:

1. Blend all the ingredients together by adjusting butter milk
2. The batter should be relatively thin, add salt and keep it aside for 30 minutes
3. Heat griddle to very hot, sprinkle some water till it sizzles and quickly pour 1 large spoon of batter on it. Spread by gently rotating the griddle. Lower the heat and when the edges begin to rise or brown, put some oil (1/2 tsp) over dosa, and trail some around it. When the edges begin to rise, ease out the dosa with the spatula under it. 
4. Serve hot with onion chutney or coconut chutney