MEDHU VADA

RECIPE SUBMITTED BY,
SAMEENA RASHEED,
DUBAI

Medhu vada
Ingredients:
Ulundhu(mash dal whole ones)-100gms washed and soaked for an hour
Onion -1 small chopped
Green chilli-2nos chopped
Curry leaves a sprig
Whole pepper- 12nos
Ginger-1inch finely chopped
Soda -2 pinches
Salt to taste
Oil for deep frying
Method
Grind mash dal nicely adding water little by little till it becums fluffy.
Mix rest all d ingredients one by one except oil
Wet ur hands nicely take little batter in ur palm flatten it put a hole in d middle f d vada n fry it n hot oil. Fry both d sides til vada s throughly cuked n becumes crispy. Serve hot with pongal n chutney.
Tip: soak 1tsp javarsi(sago) along wid mash dal and grind. Vadas will be tasty n crispy too.
Fry it hot oil n high flame so dat vada doesnt observe more oil.
Note
Dont add soda if javarsi is added.

BREAKFAST NO.21

RECIPE SUBMITTED BY,
SAMEENA RASHEED,
DUBAI
CHICKEN TIKKA SANDWICH-2 finger buns
INGREDIENTS:
Grilled chicken-10 small pieces
Lettuce-2 leaves
Tomato-1
Green Capsicum-5 small pieces
Cucumber-1
Mayonnaise-2 tblsp
Tomato ketchup-2tblsp
White pepper pwd-2 pinches
METHOD
Cut all d veggies into round shaped ones.
Cut finger bun into half nt fully opened
Spread mayonnaise nicely inside the buns
Keep chicken pieces den all d veggies n finally sprinkle lil pepper pwdr and close the buns n preheat the gril fr 15 mnts n place the buns insude the grill n lev it for 5 mnts and serve with tomato ketchup and french fries.

CABBAGE PAKODA

RECIPE SUBMITTED BY,
SAMEENA RASHEED,
DUBAI
Cabbage pakoda
Ingredients
Cabbage 2 cups
Chill pwdr-1/2tsp
Turmeric pwdr -1/2tsp
Coriander leaves an handful chopped
Curry leaves à sprig
Asafoetida a pinch
Garam masala pwdr 2 pinches
Besan-1 cup
Water to sprigle
Salt to taste

Method
In a bowl add shredded cabbage, add all the pwdrs one by one,add coriander n curry leaves and finally add besan by sprinkling little water
Mix nicely so dat besan s coated evenly n d cabbage. 

Take little mixture n ur palm n drop.it n d hot oil fry it n d medium flame till becumes crispy.cabbage pakoda s ready to have it wid tea and coffee. Easy snack can be made wid less tym.

SIDE DISH GRAVY NO.5 PEPPER CHICKEN

RECIPE SUBMITTED BY,
SAMEENA RASHEED,
DUBAI

Pepper chicken
Ingredients
Chicken-1/2 kg
Onion-1
Fennel seeds -1/2 tsp
Tomato-1
Chilli pwdr-1 tsp
Turmeric pwdr-1/4tsp
Coriander pwdr-1 tsp
Pepper pwdr coarsely grinded-2 Tsps
Ginger n garlic paste-1 Tsp
Curry leaves a sprig
Cinnamon -1/2 inch
Cardamon-3
Cloves-3
Bay leaf-1
Lemon-1
Oil
Salt to taste
METHOD:
Marinate chicken for 30 mnts with chilli pwdr,turmeric pwdr.ginger garlic paste 1/2 tsp n salt and keep it aside.

In a kadai add oil when oil s heated add cinnamon, cardamon, cloves and bay leaf and fennel seeds and curry leaves then add chopped onion fry goldenbrown add ginger garlic paste once the raw smell goes add tomatoes and salt lev it fr sumtym once tomatoes becomes mushy add coriander pwdr n littlewater cook it nicely till the water s drained n oil gets seperated add marinated chicken and mix it nicely till the chicken is cuked add pepper and continue stirring till the masala is coated on the chicken well and finally add lemon juice and mix it nicely spicy pepper chicken is ready to eat with white rice,flavoured rice and rotis.

SIDE DISH GRAVY NO.4 DUM KE BAIGAN (Brinjal curry)

RECIPE SUBMITTED BY,
SAMEENA RASHEED,
DUBAI
                                            Dum key baigan(Brinjal curry)
This s my stlye of dumkey baigan.Hope u gals lyk it.
Ingredients:
Brinjal- 1/2 kg
onion-1 n a small piece of garlic. grind it nicely n make a paste
tamrind pulp- an lemon size
chilli pwdr-1/2tsp
turmeric pwdr-a pinch
cumin n fenugreek pwd-1/4 tsp
curry leaves a sprig
salt to taste.
oil fr fyingg brinjal n gravy.
Note: roast cumin n fenugreek n d ratio f 2:1 n pwdr it and can b stored it even fr an year.
Make 4 cuts n brinjal horizontally n vertically.chk d pic fr ur ref..

Method
pour lil oil n a kadai and shallow fry brinjal till its cuked softly and keep it aside.
In d same kadai add lil more oil add curry leaves den add onion paste fry till it its golden brown den add all the pwdrs mix it nicely den add tamrind pulp n salt cuk till.d raw smell goes. finally add brinjal n cuk it fr 10 mnts till the masala goes n inside.Dum key baigan is readyy. goes very well with biryanni,rotis,dosa n rice too.....