POPCORN CHICKEN

Ingredients: -

1. 2 chicken breast

2. 2 cups flour

3. 1 part of egg white

4. 1 cup milk

5. Half tsp of the onion powder

6. Black pepper powder half tsp

7. 1 tsp red chilli powder

8. Half tsp of turmeric

9. 1 cup bread crumps

10. Oil to deep fry

11. Salt to taste

Method: -

First clean the chicken breast and cut into 1 inch pieces. Place the pieces in a bowl and add chili powder and salt. In a tray take all purpose flour, salt, chili powder, turmeric powder, black pepper powder and onion powder. Mix it all together. Take another tray and fill it with milk. Add milk or egg white and beet properly. Take the bread crumpsin a plate. Put the oil to heat. Take chicken pieces first and dip in the all purpose flour mixture. Then dip in the milk mixture. Then dip in the bread crumos. Repeat this 2 imes and fry them on a medium flame till they get golden brown color. Serve crispy chicken popcorns with ketchup. 

Serves: - 2 to 3 people

GREEN PEPPER _ PANEER BHURJI

Ingredients: -

1. 1 cup finely chopped onion

2. Half cup finely chopped tomatoes

3. Half a cup of chopped green pepper cubes

4. Scrumbled cottage cheese 3 cups

5. 1 tsp chilli powder or deghi mirch powder

6. Three quarter tsp garam masala

7. salt to taste

8. Half tbsp jeera

9. Corriander leaves

10. Oil for tempering 

Method: -

First scrumble the cottage cheese. Saute the onion. Then add the tomatoes and cook them untill they are soft. Add green pepper. While green pepper is cooking add red chilli powder, turmeric, garam masala and stir again. When this masala gets cooked add cottage cheese and mix well. Let the vegetables and cheese cook together nicely. Do not overcook the cheese. Add some corriander salt, mix properly and serve hot.

Serves: - 2 to 3 people

BREAD PANEER ROLLS

Ingredients: -

1. Wheat Bread 7 - 8 Slices

2. 1 cup shredded cheese

3. 1 tbsp lemon juice

4. Finely chopped green chillies to taste

5. 1tbsp shredded ginger

6. salt to taste

7. Butter to shallowfry 

8. 2 to 3 tbsp milk

9.Finely chopped cilantro

Method: -

First scramble the panner. Add shredded ginger, green chillies, cilantro, lemon juice and add milk and salt to taste. Mix all the ingredients with the spoon. Remove the edges of the bread. Then roll the bread with the help of a rolling pin. Then fill the roll filled with cheese mixure. Rolls the bread and apply some water to the edges to seel properly. Then take some butter in a pan, and shallow fry the rolls. Serve  hot with ketchup or green chutney.

Serves: - 2 to 3 people

SWEET CORN CHAAT

Ingredients: -

1. 2 cups of boiled sweet corn kernels

2. Half cup green pepper finely chopped  

3. Half cup finely chopped onion

4. Half a cup of tomato (seeds removed) finely chopped

5. Half a cup of chopped coriander

6. Finely chopped green chillies as per your taste

7. Half cup finely chopped cucumber

8. Cumin powder half spoon

9. Chaat masala half a spoon

10. Lemon juice 1 tsp

11. salt to taste

Method: -

Mix all the ingredients together and serve.

Serves: - 2 to 3 people

POHA BHAJI

INGREDIENTS:-

1. 1 cup beaten rice (poha)

2. 1/2 cup whisked curds (dahi) dissolved in 1/2 cup of water

3. 1/2 cup grated bottle gourd (doodhi / lauki)

4. 1/2 cup grated carrot

5. 1/4 cup boiled green peas

6. 1 tsp ginger-green chilli paste

7. 1 tsp sugar

8. 1/4 tsp turmeric powder (haldi)

9. 1/2 tsp chilli powder

10. 5 tbsp besan (bengal gram flour)

11. salt to taste

12. oil for deep-frying

For The Tempering:-

1. 1 tsp oil

2. 1 tsp mustard seeds ( rai / sarson)

3. 2 tsp sesame seeds (til)

4. 2 pinches of asafoetida (hing)

METHOD:-

Place the poha in a sieve and hold it under running water for a few seconds. Keep aside for 2 minutes for the water to drain out completely.

Combine the soaked and drained poha, curds-water mixture in a deep bowl , mix well and cover and keep aside for 20 to 25 minutes.

Add all the remaining ingredients and ¼ cup water, mix well and keep aside.

For the tempering, heat the oil in a small pan and add the mustard seeds.

When the seeds crackle, add the sesame seeds and asafoetida, and sauté on a medium flame for a few seconds.

Remove from flame, add this tempering to the poha mixture and mix well.

Heat the oil in a deep kadhai and drop spoonfuls of the mixture using your fingers and deep-fry, a few at a time, till they turn golden brown in color from all the sides.

Repeat with the remaining mixture to make more bhajias. Drain on an absorbent paper and keep aside.

Serve immediately with tomato ketchup

SERVING:- 17 to 20 Bhajis.