Mirchi / Chili Bhajji (Pakora): Type 1

Type: Snack

Serving: As desired

Cooking time: 15 minutes

Ingredients:

Gram flour (Besan) – 1 cup

Green Chili (Less spiced) – 5

Ajwain (tymol seed) – 2 pinch

Asafoetida – 2 pinch

Soda (Sodium bicarbonate) -2 pinch

Salt to taste

Oil for deep frying

Chili powder – ½ teaspoon

Preparation Method:

Slit each chili’s into two lengthwise soak it in salt mixed water for atleast 10minutes (1/2 cup of water with ½ spoon of salt).

Take a bowl put refined fresh gram flour, ajwain, asafoetida, soda, salt, chili powder, add around half a cup of water prepare a thick batter like idli batter without lumps.

Now heat the oil for deep frying dip chili in the batter fully live in the hot oil fry it till golden brown in medium flame. Take it out of the pan serve it hot.

Best serving method cut the bhajji length wise put some chopped onion, grated carrot, chopped coriander leaves, lemon juice , or with tomato sauce, green chutney.

(Note: If the chili is spicy then remove the seeds from it, put some lemon juice on it)   

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Chicken liver pepper fry

Type: Starter

Serving: As desired

Cooking time: 30 minutes

Ingredients:

Chicken liver – ½ kg

Ginger & garlic paste – 1 teaspoon

Onion (finely chopped) – 1medium size

Green chili paste – ¼ teaspoon

Chili powder – ½ teaspoon

Pepper powder – ½ teaspoon

Coriander powder – 1 teaspoon

Coriander leaves – 2 tablespoon

Oil -2 tablespoon

Turmeric powder – ½ teaspoon

Salt to taste

Water – ½ cup

Preparation Method:

Wash the liver well cut it into medium size pieces, heat a pan put oil, when the oil is hot put onion fry it till light brown, put green chili paste, now put liver pieces & fry till the water evaporates then add turmeric powder, ginger garlic paste, salt, chili & coriander powder fry it for 5 minutes now put water mix it well minimize the flame close the lid let it cook for 10 to 15 minutes, now add pepper powder, chopped coriander leaves turn off the flame & serve hot.

Best served as starter or with bread, chapathi, lemon & onion.

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Cabbage Manchurian

Type: Starter

Serving: As desired

Cooking time: 20minutes

Ingredients:

Cabbage (chopped) – 2 cups

All purpose flour(maida) – 3teaspoon

Corn starch – 3teaspoon

Rice flour – 3teaspoon

Water – 10 to 20ml

Oil for deep fry – 500ml

Chili powder – ½ teaspoon

Tasting salt – ½ teaspoon

Ginger & garlic paste – 1 teaspoon

Onion – 1 finely chopped

                   OR

Spring onion – finely chopped

Garam masala powder – 2 pinch

White pepper powder – 1 teaspoon

Green Capsicum (chopped) – 2 teaspoon

Soy sauce – 1 teaspoon

Vinegar - 1 teaspoon

Tomato sauce – 2 teaspoon

Sugar a pinch

Red food color – 1 pinch

Salt to taste

Preparation Method:

Take a bowl for mixing put chopped cabbage, corn starch, rice flour, maida, chili powder, food color, salt mix it with water to the pakoda consistency. Take the mixture, shape it into small lemon size.

Turn on the stove keep a pan & pour oil for deep frying let the flame be high till the temperature is hot enough to fry turn the flame to medium & start putting the Manchurian balls fry it stirring in between & once the oil bubble stops take out the balls in a plate.

Now take another pan put 2teaspoon of oil, fry onion till light pink in it, add ginger, garlic paste fry it, then add garam masala, capsicum, pinch of salt, soya sauce, vinegar, tasting salt, pinch of sugar, tomato sauce, fried Manchurian balls, toss it well, finally add spring onions & serve it hot. If you like Manchurian in gravy form then add corn starch mixed with water to the above seasoning cook it for a minute.

Best served with tomato & chilli sauce.

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Chicken barbecue fry

This is one of the simple & minimal process involved starter.  

Type: Starter

Serving: As desired

Preparation time: 45 minutes

Cooking time: 15 minutes

Ingredients:

Chicken (Boneless) – 500 grams

Green Chilly – 5 to 6(finely chopped)

Ginger – 1 inch (finely chopped & crushed)

Garlic – 8 to 10 pods (finely chopped & crushed)

Oil – 2 tablespoon

Barbecue Sauce – 3 teaspoons

Black Pepper Sauce – 2 teaspoon (optional)

Pepper powder – 1 teaspoon

Coriander leaves – 2 Sticks

Salt to taste

Butter – 1 teaspoon (optional)

Marinating Process:

Take a bowl put cleaned chicken, green chilies, ginger, garlic, black pepper sauce, barbecue sauce, salt, oil mix it well using your hand/with the help of a spoon & leave it to rest for 30 minutes.  

Cooking process:

If barbecue sauce is not available you can add soy sauce, red chili sauce, honey one spoon each. Now turn on the stove keep a non-stick pan on it & put the above marinated mixture. Minimize the flame close a lid stir it occasionally in between let it cook for 15 to 20 minutes. You can cook it in the microwave oven in convection mode for 20 minutes.

Lastly add butter & chopped coriander leaves on the top of recipe & stir it. Serve it hot.

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