There are lot of recipes to be made with chicken. This fried chicken is my family's favourite recipe. We used to prepare not only as a starter but also for evening tiffin. It is crispy from outside and tastes awesome.
Capsicum Rice
This is one of the best lunch box recipes. Actually I don't know what to do with capsicum before coming to know about this rice. The full credit goes to vahrehvah site from where I have learned this recipe.
Aloo Methi Dhal
Sidedishes for chappathi is a big problem for many of us. Potato and dhal is the best combination and everyone likes this combination. Methi gives a nice flavour which tempts to have the gravy more. It is easy to prepare, once the dhal is ready.
| Ingredients | |
| Masoor dhal | 1 cup |
| Potato | 1 large |
| Kasuri methi | 1 tbsp |
| Mustard seeds | 1/2 tsp |
| Cumin seeds | 1/2 tsp |
| Green chillies | 2 chopped |
| Asafoetida powder | 1/4 tsp |
| Turmeric powder | 1/4 tsp |
| Garam Masala | 1/2 tsp |
| Curry leaves | 1 string |
| Salt | to taste |
| Oil | 1 tbsp |
Method:
Add 2 cups of water to dhal and pressure cook for 2 whistles and keep aside.
Cut the potato into thin slice cubes.
Heat the oil in a pan and allow mustard seeds and cumin seeds to splutter. Add green chillies, asafoetida and turmeric powder. Fry until green chillies are fried. Add potatoes and fry in open pan with little salt until it becomes cripsy.
Add boiled dhal, kasuri methi, garam masala and necessary amount of salt. Allow to boil for 5 minutes. Add curry leaves at the end.
Serve with chappathi, roti or jeera rice.
Note:
- Garam masala is optional.
- Frying time of potatoes makes a vast difference in taste. More crispier gives more taste.
Apple Halwa
Apple is a fibre-riched fruit with good amount of anti-oxidant. "Daily an apple keeps the doctor away" is a saying which shows the goodness of apple. This sweet is not frequently prepared but the taste is delicious. I'm sure if once you taste, then it will be one of your favourite sweets.
In the same pan, add little ghee and add the grated apples. Stir it continuously until the water leaves from the apple is fully absorbed.
| Ingredients | |
| Apple | 2 |
| Sugar | 3/4 Cup |
| Ghee | 50 ml |
| Cardamom Powder | 1/2 tsp |
| Cashewnuts | 2 tbsp |
| Saffron | a pinch (optional) |
Heat a teaspoon of ghee and fry cashewnuts and keep aside.
Add sugar and saffron and cook till sugar gets dissolved.
Add remaining ghee to it and cook till the halwa absorbs the entire ghee. Finally add fried cashewnuts and cardamom powder and mix well.
Note:
Add remaining ghee to it and cook till the halwa absorbs the entire ghee. Finally add fried cashewnuts and cardamom powder and mix well.
Note:
- Grate the apple at the time of preparing halwa else colour will become brown.
- Can keep the halwa upto 2 days.
- Adding saffron is optional. I have used it for having light yellow colour.
Rice Flour Puttu
