SPICY PUFFED RICE

Ingredients:
I am giving you the ingredients without the quantity.You can use according to your preference. 
There is no hard rule for the measurements in this recipe. If you like peanuts more then add it more.Feel free to plus or minus the ingredients of your choice.

• Puffed rice / Rice krispies / Murmura
• Mustard
• Garlic pods
• Curry leaves
• Peanut
• Roasted gram dal / chutney dal
• Red Chilly
• Turmeric powder
• Curry leaves
• Red chilli broken to pieces
• Salt ( Check and add. Few plain puffed rice itself is salted )
• Oil -2 -4 tsp

Method:

• Peel garlic and keep aside. Keep all the ingredients ready .
• Heat a broad kadai/pan and add oil. First add mustard and peanuts.
• After a minute or so, add garlic pieces .Saute them on medium flame. Let both garlic and peanuts become crispy and golden brown.
• Later add roasted gram dal ,red chilli pieces and curry leaves . Saute.
• Once curry leaves are crisp add salt, turmeric powder and chilli powder. Mix well.Keep the flame on low. It gets burned soon.
• Add the puffed rice and mix well so that all the puffed rice gets evenly coated with spices.Keep the flame on low and keep mixing for about 3-5 minutes , so that puffed rice gets more crispier. Switch off .
• That's it.. our spicy crispy puffed rice is ready to munch.Store in airtight container once it cools .Stays crisp for upto a month if handled well. Enjoy it as it is or top it with chopped onion ,tomato and coriander leaves for that extra taste.

Shallow Fried Potatoes in Spicy Curry Powder

Shallow fried potatoes in spicy curry powder, easy to make in minutes.

Ingredients    

• 1 no        Potato
• 2 tsp       Ginger garlic crushed
• 5 nos      Curry leaves
• ¼ tsp      Turmeric powder
• 1 tsp       Red chilli powder
• 3 tsp       Corrainder/dhania powder
• ½ tsp      Salt (or to taste)
• 3 tbsp     Oil

Instructions

• Wash potatoes and peel the skin off, cut them in thin circular shapes with a sharp knife or use a mandolin slicer which makes the work easier. 
• Soak them in cold water to avoid discoloration. In a bowl mix chilli powder, dhania powder, turmeric powder, crushed ginger garlic pieces, salt , potato pieces and toss everything together to coat the paste to all sides.
•  Now heat a iron skillet or non stick frying pan with little oil and place the potato pieces flat on it (Do not over crowd , do in batches on meduim flame) and fry for few minutes, when it becomes dark underneath, flip them to the other side and fry for another couple of minutes, extra oil can be added to avoid burning.
•  Finish the dish by garnishing with finely chopped fresh curry leaves. Good combination for curd rice.

Meal maker (Soy Chunks) Curry

Soya chunks also known as meal maker or vegetarian textured protein is stir fried in onion tomato mixture

Prep time- 7 mins

Cook time- 13 mins

Total time- 20 mins

Ingredients (240 ml cup used)

• 1 sprig curry leaves
• ¼ tsp. cumin
• ¾ to 1 cup soya chunks
• 2 tomatoes
• 1 very large onion sliced
• Pinch of hing
• 1 to 2 green chilies sliced
• ½ tsp. red chilli powder
• ½ to ¾ tsp garam masala
• 2 tbsps. Oil
• Coriander leaves to garnish

Instructions

• Boil soya chunks in lot of water for 3 to 5 minutes depending on the size, Leave them in the water for a while. Rinse them at least twice and squeeze off the excess water and keep it aside.
• Heat oil in a pan, add cumin and curry leaves and saute till cumin begins to splutter.
• Add hing, chili, onions and fry till they turn translucent.
• Add ginger garlic and fry till the raw smell goes away.
• Add tomatoes and fry till mushy.
• Add chili powder and masala powder. Mix and fry.
• Add soaked nuggets and mix everything well.
• Cover with a lid and cook on a low heat for 3 to 5 minutes without burning.
• Garnish with corriander leaves

Parval Curry

Parval is the popular vegetable of the Northeastern part of our country. When we lived in Guwahati in the early 90s, I saw this vegetable for the first time in my life time. I learnt to shallow fry it as well. 

Though it somehow resembles ivy guard in its looks, the taste is different.  Only tender ones can be used to prepare curry though. 

The little beyond tender ones will have small and hard seeds and will have to be removed before using for this dish. This simple curry is a recipe for starters.

Ingredients 

• Chopped Tomatoes – 1/4 cup
• Mustard seeds – 1 Teaspoon
• Cumin seeds – 1/2 Teaspoon
• Asafoetida powder – 1 Teaspoon
• Turmeric powder – 1 Teaspoon
• Dhania-Jeera powder – 1 Teaspoon
• Chilli powder – 1 Teaspoon

Prepare:- 

• Wash and peal Parval and cut it lengthwise as shown in the image above. Wash and chop Tomatoes as well and keep it aside.
• Place a skillet with 2-3 Teaspoons of cooking oil in it on medium flame. When heated add mustard seeds to it. When it sputers add cumin seeds to it.
• When cumin also sputters add Dhania-Jeera powder, Asafoetida powder and chilli powder one after the other.
• Add chopped Tomatoes from step 1 to the seasoning and saute for a while adding required quantity of salt. When done add chopped Parval from step 1 to it and let it cook for a while till it is smooth.
• Keep the lid of the dish closed till it is done. Ready to serve Parval curry is as shown in the image below.

Spicy Dhaba Style Egg Curry Recipe

Ingredients:

• Eggs     - 3
• Oil        - 2 tbsp
• Onions   - 2
• Tomato    - 2
• Bay leaf    - 1
• Cloves      - 3 to 4
• Cinnamon    - 1
• Black pepper   - 1 tsp
• Ginger garlic paste- 1 tbsp
• Turmeric pwd   - ¼ tsp
• Red chilly pwd       - 1 to 2 tsp
• Coriander pwd       -2 tsp
• Garam masala pwd- 1 tsp
• Lemon juice           - few drops
• Salt to taste
• Fresh coriander leaves

Method:

• Add sliced tomatoes to blender and make it to puree.
• Keep it aside.
• Cook the eggs, deshell it and make fine slits on it.
• Heat oil in a fry pan.
• Add the cooked eggs and saute until it turns light golden yellow in color.
• Take it and keep aside.
• To the pan add 2 tsp of oil and heat it. Add bay leaf, cloves, cinnamon, black pepper and saute for a minute.
• Make a paste of sliced onions and add it to the pan.
• Keep the flame in medium and keep on stirring until the onions are cooked and the raw smell disappears.
• Add ginger garlic paste and saute for one minute.
• Add turmeric pwd, red chilly pwd, coriander pwd, salt and combine. ( adjust the red chilly pwd to suit your spicy taste)
• Add 1 cup of water and allow to boil.
• Once the oil oozes out of the masala, add the tomato puree.
• Mix well.
• Continue cooking for another 4 to 5 minutes in low medium flame.
• Once the gravy reaches thick consistency, add the boiled eggs.
• 
  
• Add garam masala pwd and stir.
• Taste and adjust salt and seasonings. . ( add 2 tsp of yoghurt in this step, if you like to have more creamy gravy)
• Turn off flame.
• Squeeze few drops of lemon juice.
• Serve hot with fresh coriander leaves garnishing.

Chicken pakora is an Indian Starter Foods.

This is easy to prepare, and its tasty and delicious food. In this recipe,  chicken tenders are marinated and put in a batter and deep fried as Pakora. 

This is a traditional starter dish, also can be served as a main meal. Prepare this chicken pakora for snacks at home and impress your guests...
Ingredients:

• Chicken                 - 250 g
• Ground cumin        - 1 tsp
• Green chilly           - 1 or 2
• Grated ginger garlic  - 1 tbsp
• Lemon juice             - 1 tbsp
• Chick pea flour        - 1 small cup
• Rice flour                - 1 tsp
• Coriander pwd         - 1 tsp
• Red chilly pwd          - 1 tsp
• Oil to fry
• Salt to taste

Method:

• Take green chillies, cumin, ginger garlic, garam masala, lemon juice, salt and blend to fine paste in blender.
• Wash and marinate the chicken pieces with the paste.
• Keep in fridge for 30 mins.
• Prepare a thick batter, by adding chickpea flour, rice flour, coriander pwd, chilli pwd, salt and water
• Heat oil in a deep fry pan.
• Dip chicken pieces, in the pakora batter, drop gently in the hot oil.
• Turn the heat to medium and deep fry to medium brown. 
• Place it on a kitchen paper, so that it absorb the surplus oil. 
• Serve with mint chutney or tomato sauce.

Instant jalebi recipe- How to Make it

Ingredients:

• 2 cups All purpose flour (maida)
• 11/2 tbsp fine grained semolina or rice flour
• 1/4th tsp baking powder
• 2 tbsp curd (plain yogurt)
• 11/4th cups warm water
• 1/2 tsp saffron threads, slowly dry-roasted and powdered
• 3 cups sugar
• 22/3rd cups water
• 1/2 tsp green cardamom seeds powder
• 11/2 tbsp kewra water or rose water
• Ghee or vegetable oil for frying

How to make jalebi:-

• Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
• Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
• Set aside for about 2 hours to ferment.
• Whisk thoroughly before use.
• Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
• Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
• Deep fry them until they are golden and crisp all over but not brown.
• Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
• Leave for at least 4-5 minutes so that they soak the syrup.
• Take the jalebi out of syrup and serve hot.