tomato green chilly roti pachadi

Aloo methi fry

Ingredients Potatoes:-2
Methi leaves - 1 bunch
Jeera -   1/2 tsp
Curry leaves - 1 sprig
Salt and chilli powder - as per taste.

Turmeric powder -1/2 tsp
Oil -2 tbsp
Urad dal -1 tsp
Corinader powder -1/2 tsp
Coriander - to garnish

METHOD: 

• Grate and chop potatoes and microwave them till half done.
• Heat oil in a kadai (Bowl) and add jeera, curry leaves, urad dal and let them fry till golden colour.
• Add parboiled potatoes and fry a while.
• Add chopped methi and fry till raw smell is off.
• Add salt,chilli powder,turmeric powder and mix well.
• Add coriander powder and fry for 2 min.
• Garnish with coriander and serve hot.

Tomato green chilly roti pachadi

ingredients:

Tomatoes---1/4 k.g. 

green chilly----- 200 gms,
Required oil for fry,
mustered seeds -1 tea spoon,
curry leaves -1 branch
jeera- 1 tea spoon ,
salt tasty
red chilly------ 3

method/Procedure;

•  1.fry tomato's and green chillies separately  in oil and kept a side.

• 2.grind well in stone grinder i.e. in roti

• fry all pop items and then add tomato chilly mixer,add salt .

• yummy yummy roti pachchadi is ready taste it with hot rice

Fish pickle

Ingredients:

1. Skin removed Koramenu fish - 350 gms
2. Garlic ginger paste - 50 gms
3. Garam masala powder (cardamom, cloves and cinnamon) - 2 tsp
4. Lemon - 6 (extract juice)
5. Red chilli powder - 100 gms
6. Salt - 3 tsp
7. Dhaniya powder - 30 gms
8. Jeera Powder - 30 gms
9. Oil - 250 gms

Method:

1. Take fresh and cleaned skin less pieces of fish.
2. Make small pieces.
3. Marinate fish pieces for 1/2 hour with salt, garam masala powder and red chilli powder.
4. Heat oil in a pan.
5. Fry fish piece.
6. Take them into a bowl.
7. Add garlic ginger paste. lemon juice, dhaniya powder and jeera powder.
8. Add remaining oil after frying fish to this mix. 
9. Fish pickle is ready to serve.

Potato pepper fry

Ingredients:

1/2 k.g. boiled ,skinned,cubed potatoes,
1 tsp oil,1 cinnamon .
2 cloves,
8 stalks coriander leaves,
small piece ginger,
1 -green chilly,
1 -tsp pepper,1 tsp - turmeric,
1-tsp-salt,
1/2- lime.

 Method:

1.Heat oil in a pan add whole spices and masalas.
2.fry masala for 3 mnts.
3.add boiled ,cubed potatoes fry for 6 mnts.
4,add salt and squeeze lime juice.6.serve as side dish with rice , roti

chicken thighs fry

Ingredients:

2 Chicken thighs and legs

1 Cup of red onions, 

4 green chillies, cut lengthwise

2 bay leaves

2 inch cinnamon stick

2 cloves

2 cardamom

½ t turmeric (haldi)

2 t red chilli powder(adjust according to your spice level)

1 t paprika powder for color

1 t garam masala

2 t Dhana -Jeera powder (cumin-coriander powder)

2 t ginger garlic paste

7-8 curry leaves

2 T cooking oil,

salt as per your taste

¼ Cup  water,

non-stick pan  for cooking

Method:

• First and foremost cut the chicken into bite size pieces excluding the leg portions. Add turmeric powder to it, mix well and rinse with water.
• Heat oil on medium high, add bay leaves, 2"cinnamon stick, cloves and whole cardamom, let it fry till the aroma of the spices come out. To this add curry leaves, length wise slit green chillies and onions. Fry till the onions turn light pink in color.
• Add the cleaned and rinsed chicken pieces, fry for another minute so that all the spices and onions mix well with chicken.
• Add water, salt and place the lid, reduce the flame to medium low and let the chicken cook. it may vary from 10 to 15 mins. You will  identified  that  chicken turns white and opaque then open the lid, turn the flame to medium high.
• Now add the ginger-garlic paste, cumin-coriander powder, garam masala powder, red chilli powder. Let the chicken cook still further till the water evaporates .
• By now the fry would turn dark brown in color and the chicken will be golden brown in color. You will know when its done! You won't resist to taste it at this stage. Check for salt and spices and add accordingly. If it is too spicy sprinkle some freshly squeezed lemon juice on the chicken fry.
• Enjoy this with any Biryani.

Ridged guard roti pachadi{dondakai pachadi}

Ingredients:

 

Green Chillies - 1/2 Cup
Ridged Guard Pieces - 1 Cup
Tamarind - Pinch
Salt up to your taste
Oil - Required
Mustered seeds 1 Tea Spoon
Jeera - 1 Tea Spoon
Garlic - 3 Cloves
Curry Leaves - Required
Red Chillies - 2

 

 

method:

 1.add oil in a pan fry ridged guard pieces for 5 mints and take out and kept a side. 

2.fry green chillies and garlic cloves separately and kept a side.mix all the 

3 items and grind for 2minuts,kept a side. 

4.next splutter mustered seeds add jeera and red chilly pieces and curry leaves add ground ridged guard pieces and green chillies then heat for 2 mints 

5.Serve with hot hot rice and enjoy the taste.