Chicken Naan Pockets

 Ingredients :

1.  Naan - 4
2.  Low fat yogurt - 3 tsp
3. Garam Masala - 1 tsp
4.  Chilli powder - 1 tsp
5. Salt
6. Lemon Juice - 3 tsp
7. Chopped coriander leaves - 3 tsp
8. Chopped green chilly - 1
9. Chicken - 450 grams
10. oil
11. Onion Rings - 8
12. tomato - 2
13. White cabbage shredded - 1/2

Method :

• Mix the yogurt with garam masala, Chilli powder, lemon juice, Salt, coriander leaves, green chilly.
• Pour the marinate over chicken pieces. Let it rest for another 30 mins.
• After 30 mins. Keep the chicken peices inside the oven . Let Over be kept at 400 F and cook it for 20 to 30 mins. Keep checking whether it has cooked completely.
• Remove the chicken peices from the heat.

• Fill each naan with onion rings, tomato and chicken pieces.
• Chicken naan packets are ready to have.

Special Thanks to Shehad hussain and Rafi fernandez

Masala Pappad

Ingredients:

1. Lajjat Pappad - 1
2. Onion - 1/2
3. Tomato - 1/2
4. Coriander leaves
5. Chat masala - 1/2 tsp

Method :

• Add lemon juice to onion
• Keep pappad in microwave for 1 to 2 mins. Keep checking whether it is cooked well on both sides
• Garnish Masala pappad with onions,tomato,chat masala and coriander leaves.
• Masala pappad is ready to have.

Idly Sambar Chutney

Idly :

Ingredients : 

1. Urad dhal - 1 cup
2. Idly Rava - 3 cups
3. Salt
4. Oil

Method :

• Soak urad dhal for 6 to 8 hours then grind it in Mixer.
• Mix the urad dhal paste with idly rava. With the help of hands make sure both are mixed well.
• Leave overnight for fermentation.
• Add salt to the idly batter and idly batter is ready.
• Smear oil to idly stand and pour the idly batter to each plate.
• Keep it inside cooker/ Closed pan . Let it be on flame for 10 to 15 mins.
• Check whether idly is ready by piercing the knife inside the idly. If nothing sticks to knife then it is cooked.
• Removed idly from the stand with the help of knife/spoon and once it is removed dip into the bowl of water.
• Idly are ready to have goes well with chutney/sambar

Sambar :

Ingredients :

1. Onion - 1
2. Tomato - 1/2
3. Curry leaves
4. Mustard seeds
5. Tamrind juice
6. Tumeric powder - 1/2 tsp
7. Coriander leaves
   
8. Urad dal - 1 tsp
9. Chana dal - 1 tsp
10. Cinnamon - 1 inch
11. Coconut - 3 tsp
12. Cumin seeds/Jeera - 1/2 tsp
13. Sambar Powder - 1 tsp
14. Chilly powder to your taste
15. Coriander/Dhaniya Powder - 1/2 spoon
16. Salt 
17. Oil - 1 tsp

Method :

• Fry Urad dhal,Chana dhal,Cinnamon in a pan with one tsp of oil.
• Mix all the above ingredients using mixer
• Boil Toor dhal( 1/2 cup) in a cooker/ pan and smash it nicely once it is done.
• Add oil to pan followed by mustards,jeera,red chilly,curry leaves.
• Add onion and salute it until it turns brown.
• Add tomato and add salt and fry it for another 2 mins.
• Later add tamarind juice and boil it for another 2 mins.
• Add grind-ed masala paste and boil it for another 5 mins.
• Finally add smashed toor dhal, put salt
• Granish with coriander leaves . Idly Sambar is ready to have

Coconut chutney :

Ingredients :

1. Shredded Coconut - 1 cup
2. Roasted Split dalia/Papplu - 1/2 cup
3. Green chilly
4. Coriander leaves
5. Garlic cloves - 2
6. Tamrind - 1 inch
7. Oil
8. Mustard seeds - 1/4 tsp
9. Curry leaves

Method :

• Mix all the ingredients in mixer and chutney is ready
• Add oil to pan followed by mustard seeds,Urad dal, curry leaves.
• Add this to the Chutney.

Gatte khi Sabji

Ingredients:

Gatte 

1. Besan/Gram flour - 1 cup
2. Chilly powder - 1/2 tsp
3. Salt to taste
4. Tumeric powder - 1/4 tsp
5. Ajwin (oregano) - 1/2 tsp
6. Ginger garlic paste - 1 tsp
7. Oil - 1 tsp

OTHERS:

1. Tomato - 1
2. Garam Masala - 1 tsp
3. Dhaniya powder - 2tsp
4. Red chilly powder - 1 tsp
5. Turmeric powder - 1/2 tsp
6. Salt as per taste
7. Cumin seeds - 1/2 tsp
8. Onion chopped - 1
9. Ginger garlic paste - 2 tsp
10. Green chilly chopped - 1
11. Curry leaves - 1 stem
12. Cilantro/coriander for garnishing
13. Oil - 2 tsp

Method :

 For gatte,mix all the ingredients and make a stiff dough.

• Make cylindrical rolls of the dough as shown in picture.
• boil the water in pan. Put the rolls in the boiling water for 8-10 min.

•  Cut the rolls into small pieces. Keep the water aside.

• For tempering. Heat the oil in a pan .Add cumin seeds, curry leaves and green chilly.
• Add onions,saute it.
• Add  ginger garlic paste and little water cook for 4-5 min.
• Add tomato, dhaniya powder,chilly powder,tumeric,garam masala and boil for another 4 mins.
• Add gatte pieces and little water.bring a boil and simmer the gas and cook for 5 more min.
• Garnish it with cilantro.
• Goes well with chapati/roti/rice