Chilli Chana Recipe

Ingredients:
Chole / Chickpeas / Kabuli Chana - 1 cup raw, soaked, boiled with salt
Corn Flour - ¾ to 1 cup
Water - to coat
Oil - to deep fry

Oil - 1 tbsp
Garlic - 3-4 tbsp finely chopped
Onion - 1 finely chopped
Green Chilli - 3
Capsicum - ¼ cup
Sriracha / Chili Sauce - 3 tbsp
Soya Sauce - 1 tbsp
Ketchup - 1 tbsp
Vinegar - 1 tsp
Salt - as per taste
Black pepper - as per taste
Sugar - ½ tsp
Greens of Spring Onion
Soak chana and then boil it with salt. Strain the water.
Add boiled chana in mixing bowl, add 4 tbsp cornflour and toss it. Then add more 4 tbsp cornflour and
toss.
Then transfer the chana to another bowl and add some water 3 tbsp and toss. Then add some more
corn flour around 5 tbsp and again mox it.
Heat oil and fry chana in very high heat. Strain and remove.

Heat a pan, add 1 tbsp oil, add green chillies, garlic, onion. Stir these. Then add capsicum and cook for 1
minute. Then add salt, half tsp black pepper powder and half tsp sugar.
Stir. Add vinegar, ketchup, soya sauce and chilli sauce. Stir.add spring onion greens. Add water half cup,
then add cornflour water mix to thicken the sauce. Then turn off the flame, Add chana and then sprinkle
spring onion greens.

Potato Sagu:

3 medium sized cooked potatoes

2 tbsp oil
Pinch of hing
Half tsp mustard seeds
2 tsp urad dal and 1 tsp chana dal
2 to 4 green chillies
Chopped coriander leaves
1 tsp red chilli powder
20 curry leaves
Half tsp turmeric powder
2 to 3 tsp besan
Half tsp grated ginger
Salt to taste
1 medium size tomato cut
1 tsp coriander powder
1 chopped onion
Around 2 cups water

Heat Oil in medium heat, add mustard seed, hing, add dals, stir and fry till golden brown, add green
chillies, chopped onions, turmeric powder, salt, grated ginger, curry leaves, and tomates. Cook. Then
add besan water mixture, add chilli powder, mashed potatoes, add 1 and half cup water. Then add salt
and coriander powder. Mix it well. Cook till it thickens.

Peanut Chaat:

Soak 1 cup Peanuts in water for 2 hrs. Boil peanuts and drain water. In that add half cup onion, half cup
tomato, half cup grated carrots, chopped coriander leaves, salt, half tsp red chilli powder, half tsp
roasted cumin powder, half tsp chaat masala, mix well. Then add 1 tbsp lemon juice. Mix well and serve.

Onion pakoda:

Cut 1 large onions, add salt to taste. Mix and press the onion slices slightly. Keep for 10 minutes. Add
chopped coriander leaves, green chillis chopped, chopped curry leaves, 1 tbsp chopped ginger, half tsp
red chilli powder, half tsp turmeric powder, half tsp cumin, 2 tbsp cashew nuts, half cup besan. Mix well.
Add 2 tbsp water. Drop mixture gently in hot oil. Fry till golden brown.

Onion, potato brinjal fritters:

Besan 1 cup, salt to taste, half tsp red chilli powder, 1.5 tsp green chilli paste, half tsp ajwain, mix well.
Add 1 cup water. Stir then add coriander leaves. Slice onions, potato and brinjals in round shapes. Heat
oil for frying. Dip the pieces in batter and deep fry.

Poha Cutlets:

2 cups poha, wash in water and drain. Grate 1 large boiled potato, grate 50 gm paneer. Add half cup
grated carrots, 1 inch piece grated ginger, washed poha, chopped coriander leaves, salt, half tsp pepper
powder, half tsp red chilli flakes, half tsp chaat masala, half tsp garam masala, 2 tsp lemon juice. Mix
well. Apply oil to palms and then make round patties. To 3 tsp maida add water slowly ad make a thin
paste. Add salt and pepper. Dip each cutlet in batter and coat with bread crumbs. Shallow fry in pan. Fry
till golden brown.

Instant wheat dosa.

To 1 cup wheat, 2 tsp warm ghee. Mix well. Half cup curd, add water as required and salt, half tsp cuin
seeds. Heat oil then spread batter. Above that add chopped onions, coriander leaves, fry both sides.
Lemon Poha:

Heat 4 to 5 tsp oil, 1 tsp mustard seeds, 1 tsp urad dal, 1 tsp chana dal, 15 curry leaves, 1 chopped
oinion, stir. Then add soaked peanuts 3 tbsp, cashew nuts, half tsp chopped ginger, 3 tsp chopped green
chilli, half tsp turmeric powder, 4 tsp grated coconut, add 1 lime juice then add 2 cups washed poha. Salt
and half tsp sugar, coriander leaves.

Pesarattu (whole green gram dosa)

1 cup moong bean, half cup moong dal, half cup dosa rice, soak in water for 4 to 5 hrs. wash. To this add
1 inch ginger, 3 green chillies, 1 onion optional, little water and grind it. Add salt, and make smooth
batter. Add oil to pan, then spread the dosa batter, then add chopped onion, cumin seeds, finely
chopped ginger, spread oil. Serve with ginger chutney.

Adai dosa:

1 cup raw rice, wash well and soak for 4 hrs. in another bowl, take ¼ cup urad dal, ¼ cup tuvar dal, ¼ cup
chana dal, ¼ cup moong dal, wash well and soak for 4 hrs. grind the soaked dal with shredded cocomut
¼ cu, small piece ginger, 1 green chilli, 2 dry red chilli, ¼ tsp hing. Then separately grind soaked rice. Mox
both the batter, add coriander leaves, salt to taste,

Add oil to pan, spread the batter and fry. Serve with ginger chutney.

Moon dal dosa:

1 cup moong dal, ½ cup chana dal, 1/4cup rice, soak in water for 4 hrs. wash and grind adding 2 red
chilli, small piece ginger, little water and make fine paste. Add salt. Rub oil in pan spread batter, roast
until crisp. Serve with ginger tomato chutney.

ITALIAN OMELETTE (FRITTATA DI SPINACH

INGREDIENTS:

2 x cups of sliced mushrooms

1/2 x onion diced
1 x bunch of spinach (coarsley chopped) or 100grams baby spinach leaves
1 x cup grated parmigiano
3 x tbspns olive oil (extra virgin)
1 x tspn salt
8 x eggs

METHOD - heat one tablespoon of oil in a pan -add onion and cook till just starting to golden -add
mushrooms and cook till mushrooms have released all of their moisture and starting to brown -add
spinach and cook till spinach is totally wilted -add salt to taste and set aside to cool slightly -in a bowl
whisk the eggs -add all remaining ingredients -pour egg mixture all in one go in the pan with the cooked
ingredients -place over heat and adjust any ingredient, so that they are distributed evenly throughout
the entire dish -cook over low heat (approximately 15 minutes), with a lid, cover the pan and allow to
set -once set turn out on a plate and enjoy
Chicken Mayo Sandwich:

Ingredients:
1 cup shredded boiled chicken
4 tbsp mayonnaise
1/4 tsp mustard sauce
1/4th tsp black pepper powder & red chilli powder
1 tsp chilli & garlic seasoning
6 slices of bread
butter or cheese for spreading as required

Boil boneless chicken then shred it by hand. Transfer it to a bowl. Add mayonnaise, mustard sauce, black
pepper powder, chilli garlic seasoning.
Spread cheese or butter on bread, spread the chicken mixture on it and then place lettuce leaf and cover
with another bread slice. Serve.

Chicken Mayo Sandwich:

Ingredients:
Boiled and Shredded Chicken 1 Cup
Mayonnaise 1 Cup
Fresh Cream 1/2 Cup
Boiled Eggs 3 (Chopped)
Bread Slices 6
Lettuce leaf as you required
Salt 1/2 tsp
Black Pepper Powder 1 tsp
Garlic Powder 1/2 tsp
Chili Garlic Sauce 1 tsp

Direction:

Step 1: Take a large bowl and add Mayonnaise, Fresh Cream, Salt, Black Pepper Powder, Garlic Powder,
Chili Garlic Sauce and mix it well.
Step 2: Now put this batter into Boiled and Shredded Chicken and also add Chopped Boiled Eggs and mix
it well.
Step 3: Now take bread slices and cut them from edges and then spread this batter on them and place
some Lettuce leaf and cover with other bread slice and cut it from center and make sandwich shapes.
Your Chicken Mayo Sandwiches is ready.

Masala Vada:

Chana dal half cup

Rice flour 1 tsp
1 chopped Onion
Small piece ginger
Curry, coriander, pudina leaves – total ½ bunch
Water ½ cup
Oil 2 tsp for dough and for deep frying
Salt

Wash chana dal, soak for 1 hr.

Chop green chillies, green leaves,
Drain water from dal in a bowl, use this for grinding if required.
Add dal to mixture jar. Add ½ tbsp onion and ½ of green chillies, salt and ginger. Grind to coarse paste.
Transfer to a utensil. Add chopped onions, green leaves, rice flour, chillies to ground mixture. Mix.
Heat 2 teaspoon oil and add to the mixture.
Make flat balls and deep fry.

Chicken Poppers Makes 20-25 pieces

INGREDIENTS
2 chicken breasts, boneless & skinless
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 cup flour
3 eggs, beaten
Oil, for frying

PREPARATION

Slice chicken breasts into bite-sized chunks. Combine the chicken with the salt, pepper, garlic powder,
and chili powder, mixing until evenly seasoned. Place the flour and eggs into separate bowls. Dip a piece
of chicken into the flour, then the egg, then back into the flour. Repeat with the rest of the chicken. Heat
oil in a large pot over medium-high heat. Fry the chicken pieces until deep-golden brown and crispy. Set
aside on a paper towel to drain.

BBQ Chicken Poppers Makes 10 pieces

INGREDIENTS 10 chicken poppers, above ½ cup BBQ sauce

PREPARATION In a pan over medium heat, cook the BBQ sauce until bubbly. Toss the chicken in the
sauce until evenly glazed. Serve!

Buffalo Chicken Poppers Makes 10 pieces

INGREDIENTS 10 chicken poppers, above 2 tablespoons butter ½ cup hot sauce

PREPARATION In a pan over medium heat, cook the butter and the hot sauce until bubbly. Toss the
chicken in the sauce until evenly glazed. Serve!
Garlic Parmesan Chicken Poppers Makes 10 pieces

INGREDIENTS 10 chicken poppers, above 2 tablespoons butter 4 garlic cloves, finely chopped ¼ cup
parsley, chopped ½ cup parmesan

PREPARATION In a pan over medium heat, cook the butter, garlic, and parsley until garlic is barely
starting to brown. Toss the chicken in the garlic butter mixture until evenly coated. Turn off the heat,
then toss the chicken in the parmesan. Serve!

Honey Chipotle Chicken Poppers Makes 10 pieces

INGREDIENTS 10 chicken poppers, above ¼ cup honey 2 tablespoons water 2 tablespoons hot sauce 2
tablespoons ketchup 1 tablespoon chipotle chili powder

PREPARATION In a pan over medium heat, mix together the honey, water, hot sauce, ketchup, and
chipotle powder. Bring the sauce to a simmer, and cook for one minute. Toss the chicken in the sauce
until evenly glazed. Serve!

Mysore Bonda:

Ingredients green chillis 3 Numbers cumin seeds 1 Teaspoons oil to fry To Fry ginger chopped 1
Teaspoons water 1 Cup coconut pices 1 Tablespoons salt To Taste yoghurt(curd) 1 Cup rice flour 1/4 Cup
maida 1 Cup cooking soda 1/2 Teaspoons Directions: Mix curd and water keep it a side. Take a bowl add
maida,rice flour,salt,soda mix well then add buttermilk make it into a vada batter consistancy.Now add
cumin seeds,coconut pices finely chopped, green chillis chopped mix well keep a side for 1 hr. Heat oil to
fry, make into small round bondas and put in to the oil, cook in a very slow flame.Remove once it is
golden brown colour.Serve it with coconut chutney

Mysore Bondalu:

Maida 200 gms

Coconut powder ¼ cup
Yogurt 120 gms
Green chillies 2
Cumin seeds 1 tsp
Ginger ½ tsp
Baking soda 1 tsp
Salt as per taste
Water enough

In a bowl add maida add desiccated coconut powser, green chillies, salt, cumin, chopped ginger, baking
soda and mix well. Then add semi thick yogurt and mix. Then add water little by little till you get the
perfect consistency. Leave the batter for half an hour. Wet hands and take small balls of batter and fry in
oil.

Sweet ginger chutney:

Sliced ginger 25 gms

Tamarind 20 gms
Jiggery 20 gms
Dried red chillies 4
Salt and water 100 ml

Put above things in the saucepan. Keep on high heat and boil. Then cook on low heat till water
evaporates. Turn off heat and let it cool. Then grind into paste.

Sweet Coconut & Peanut Chutney:

tikki,Instant Sabudana Vada:

Ingredients:

Soaked Sago Pearls- 1/2 cup (100 gms) Boiled Potatoes- 4 (200 gms) Peanuts- 1/2 cup (100 gms)
(roasted & coarsely grind) Green Coriander- 2 to 3 tbsp (finely chopped) Sendha Salt- 1 tsp Black
Peppers- 1/4 tsp (coarsely grind) Green Chilies- 2 (finely chopped) Ghee- 3 to 4 tbsp