Chicken Salna

Ingredients:-

• Chicken - 1 lb or 1/2 kg
• Onion , sliced - 1 big
• Tomato - 1
• Green chillies - 3 nos
• Curry leaves - 2 springs
• Turmeric powder - 2 tbsp
• Bay leaves - 1
• Star annise - 1
• Oil - 2 tbsp
• Salt as needed

To paste:-

• Ginger - 1 inch
• Garlic pods - 5 nos
• Poppy seeds/Khus Khus - 1 tbsp
• Coconut, shredded - 3 tbsp

To masala powder:-

• Cashew nuts broken  – 4
• Cinnamon stick medium -1
• Bay leaf – 1
• Fennel seeds – 1/2 teaspoon
• Clove – 1
• Star clove – 1/2
• Pepper corn - 1/2 tbsp
• Cardamom – 1
• Cumin seeds - 1 tbsp
• Fennel seeds - 1/2 tbsp

Preparation:-

• Clean and wash the chicken. Marinade it with turmeric powder and salt with 15 to 20 minutes. Set aside.

• First add the ingredients listed under 'To paste' to a blender and grind it with little water to a smooth paste. Set aside. 

• Then add the  ingredients listed under 'To masala powder' to a blender and grind it  to a fine powder. Set aside.
• Heat oil in a pressure cooker, add bay leaves, star annise, green chillies and curry leaves and let it crackle.

• Then add onion, tomatoes and fry for  2-3 mins until tomatoes raw smell leaves.  

• Then add chicken pieces, saute for 5 mins. 

• Now add red chilli powder, coriander powder and Grounded masala powder. Saute well.

• Add grounded coconut ginger garlic paste and salt.  Once it comes to a boil, add water. 

• Check salt and pressure cook for 4 whistles or until chicken is cooked soft.

• Turn on the heat and serve it with Parotta, Briyani, Dosai and Idly.

Zucchini Chicken Noodles

Ingredients:-

• Boneless chicken, chopped - 1 cup
• Zucchini - 1 big
• Soy sauce- 1 tbsp
• Cumin powder - 1 tbsp
• Turmeric powder - 1/2 tbsp
• Pepper powder - 1 tbsp
• Dried thyme - 1/2 tbsp
• Grated garlic - 1 tbsp
• Brown sugar - 1/2 tbsp
• Olive oil - 2 tbsp
• Lime juice - 1 tbsp
• Salt as needed

Preparation:-

 1. Chicken Marinade:-

• In a medium bowl, mix together chicken pieces, soy sauce, cumin powder, pepper powder, dried thyme, grated garlic, brown sugar, turmeric powder, lime juice and salt. Let marinate for 4-6 hours. 

2. Cut the Zucchini:- 

• By using Mandoline Slicer to  Slice the zucchini in thin lengthwise and then cut the slices into individual Zucchini noodles.Set aside. 

3. To make Zucchini Chicken Noodles:- 

• Heat oil in a cast iron over medium heat.
• Once the oil is hot, add marinated chicken and saute the chicken just until cooked.
• Now add sliced zucchini noodles, 1/4 tbsp of pepper powder and a pinch of salt into it. Saute it for 2 to 3 minutes or until zucchini is tender. 

• Remove from heat.
• Transfer to a plate.
• Serve hot.

Chips With Dips

Ingredients:-

• Mashed Potatoes
• Pineapple Tomato Salsa
• Avacado Salsa
• Sour cream
• Tortilla Chips, Potato chips etc

Preparation:-

• Arrange the chips and Salsa on serving dish.

Blueberry Spinach Juice

Ingredients:-

• Blueberries - 1 cup
• Spinach leaves - 1/2 cup
• Lime juice - 1 tbsp
• Salt as needed
• Ice cubes - 2 or 3 nos

Preparation:- 

• Combine spinach, blueberries, lime juice, salt and ice cubes in blender until smooth.
• Serve immediately.

Pineapple Tomato Salsa

Ingredients:-

• Pineapple ,diced - 1 cup
• Tomato,diced - 1 cup
• Cilantro, chopped - 1/4 cup
• Green chilli, finely chopped - 1 nos
• Salt and pepper - as needed
• Lime juice - 2 tbsp

Preparation:-

• In a small bowl, mix together diced pineapple, diced tomatoes, finely chopped green chilli, chopped cilantro, lime juice, salt and pepper.

• Transfer the salsa to the pineapple bowl.
• Serve it with tortilla chips or toasted bread.

Bittergourd Chips | Pavakkai Chips

Ingredients:-

• Bittergourd - 2 
• Red chilli powder - 2 tbsp
• Coriander powder - 1 tbsp
• Turmeric powder - 1/4 tbps
• Corn flour - 2 tbsp
• Gram flour - 2 tbsp
• Hing - a pinch (optional)
• Cumin powder - 1/4 tbsp
• Fennel powder - 1/4 tbsp
• Salt as needed
• Oil for deep fry  

Preparation:-

• Wash and dry the bitter gourd.
• Slicing the bitter gourd in a slicer gives perfect and thin slices.
• Then add all other ingredients together.
• Sprinkle little water and mix everything well. 

• Now heat oil in wok/kadai. Fry them until golden brown color.
• Continue with this process till all the chips are fried in small batches.
• Remove them from oil and drain excess oil on a paper towel.
• Bittergourd chips is ready.

Blueberry Lassi

Ingredients:-

• Blueberries - 1 cup
• Yogurt - 1/2 cup
• Honey or Sugar - 2 tbsp
• Vanilla extract - 2 drops
• Salt - a pinch
• Ice cubes - 2

Preparation:-

• Put all ingredients in a blender. Mix until smooth.

• Transfer to a serving glass and serve immediately. 

Mixed Vegetable Kachori | Mixed Vegetable Stuffed Poori

Ingredients:-

1. For Poori dough:-

• Wheat flour - 2 cups
• Warm water as needed
• Salt - 1tbsp
• Oil - 1 tbsp

2. For Stuffing:-

• Mixed Vegetable [Carrot, cabbage & beans(leema Beans)]-1 cup, finely chopped
• Onion - 1 finely chopped
• Tomato - 1 
• Green chillies- 1
• Garlic - 1 pods, finely chopped
• Curry leaves - 1 spring
• Mustard seeds-1 tbsp
• Cumin seeds - 1/2 tbsp
• Fennel seeds - 1/2 tbsp
• Chilli powder- 1 tbsp
• Garam masala powder - 1/2 tbsp
• Turmeric powder - 1/4 tbsp
• Salt as needed
• Oil for sauteing and deep frying.

Preparation:-

1. To make Stuffing:- 

• Heat oil in a pan, add mustard seeds, cumin seeds, fennel seeds, curry leaves, green chilli and chopped garlic. Saute it for a minute.

• Add onion and tomato. Cook 1 minute or until very soft, stirring frequently.

• Now add Finely Chopped vegetables and salt.stir fry 5 to 7 minutes.

• Then add chilli powder, garam masala and turmeric powder. stir-fry or until vegetables are tender.

• Turn off the flame and kachori/stuffing is ready.
• Keep it aside.

2. To making Poori dough:-

• Combine wheat flour, warm water and salt in a large bowl. 
• Add a little oil at a time and knead to form a dough.
• Once the dough is ready keep it aside to rest for 5-10 minutes. 

• Now take a small sized ball on rolling board and roll it into poori. 
• Roll all the pooris and keep it aside.

3. To make Kachori/ Stuffed poori:-

• Place 1 or 2 tbsp of kachori/stuffing at the center of each rolled out poori.
• Lift the edges of poori and bring it together to seal.

• Now roll out each stuffed poori's.
• Repeat the process with all the batches.

• Heat oil for deep frying in a wok/kadai.
• When oil is hot, slowly drop a rolled kachori into oil.

• When it turns golden, flip over and cook till the other side also becomes golden brown. 
• Remove onto absorbent paper. Fry the remaining pooris the same way. 
• Serve hot.

King Fish Fry / Vanjaram Meen Varuval

Ingredients:-

• King Fish/Vanjaram fish - 1 big size
• Red Chilli Powder - 1 tbsp
• Coriander powder - 1tbsp
• Turmeric powder - 1/4 tbsp
• Lemon juice - 3 tbsp
• Corn flour - 1tbsp
• Crushed garlic - 1 tbsp
• Finely chopped curry leaves - 1 spring
• Salt as needed
• Oil for fry

Preparation:-

• Wash fish and drain it.

• Combine red chilli powder, coriander powder, turmeric powder, corn flour,lemon juice, crushed garlic, chopped curry leaves and salt together. 

• Sprinkle water and mix into thick paste and coat the fish piece with this paste.
• Let marinate 1 hour at room temperature.
• Heat a pan with oil. Fry fish pieces on medium heat.

• Flip to the other side carefully and continue cooking until its done.
• Remove from flame.
• Drizzle some lemon juice and serve hot.