CHICKEN FRY

Ingredients:

Chicken : 500 grams

Oil : 2 table spoons

Red chilli powder : 1 table spoon

Garlic paste : 2 tea spoon

Onion : 1 finly chopped

Coriander powder : 1/2 tea spoon

Salt : to taste

Method:

1. Heat the oil in pan, saute the chopped onions till golden. Add garlic paste and fry it for a minute.

2. Add the chicken , chilli powder and salt and fry it for 5 minutes.

.Add 2 cups of water and cook the chicken in a low flame until the chicken become dry.

4. Add coriander powder and fry it for a minute and finally add lemon juice.

5. Serve hot as a SIDE DISH

RIDGEGOURD BAJJI (HIREKAYI BAJJI)

INGREDIENTS :

Ridgegourd (Hirekayi) : 1/4 kg

Gram flour ( kadale hittu) : 1/4 kg

Red chilli powder : 1 tea spoon

Rice flour : 1 table spoon

Salt to taste

Oil for deep fry

Baking soda : one pinch

METHOD:

1.Take ridgegourd wash it and dry it.

2. Using knife cut the ridgegourd into rectangular slices.

3.Mix gram flour, rice flour, red chilli powder, baking soda, salt and water and make a thick batter (more like dosa/pancake batter consistency)

4.Take ridgegourd slices one by one, dip them into batter , drop them gently into hot oil,

5.Deep fry them until they turn golden colour, Remove them with a slotted spoon and drain well on absorbent paper towels.

6.Serve them hot.

LEMON RICE

Ingredients :

Cooked rice : 1 1/2 cup

Lemon juice : 1 1/2 table spoon,

Roasted ground nuts : 25 grams

Fresh coconut gratings : 1/2 cup

Salt : to taste

FOR SEASONING

Fresh coriander leaves : 2 table spoons

Curry leaves : few

Oil : 4 table spoons

Mustard seeds : 1 tea spoon,

Urad dhal : 1 tea spoon

Channa dhal : 1 tea spoon

Green Chillies : 6 finely chopped,

Turmeric powder : 1 tea spoon

METHOD :

1. Heat oil in a pan. Add the seasonings and fry .

2. Add salt, lemon juice and fresh coconut gratings and fry for 1 minute.

Mix well and pour over rice.

3. Add roasted ground nuts and mix well.

4. Serve hot or cold with pickles.