idli batter

Ingredients

• 4 cups Idli Rava
• 1 3/4 cup Urad dal
• Salt to taste

Directions

1. Soak Rava in medium hot water for 4 hrs.
2. Soak dal in plain water for 4 hrs.
3. Make a fine paste of Urad dal & keep aside.
4. Drain hot water from the rava & wash with cold/plain water.
5. Take a handful of rava & tightly squeeze the water out of it & add it to the urad dal paste. Continue untill all the rava is done.
6. Add Salt to it & mix well.
7. Leave OVERNIGHT in a warm place for fermentation.
8. Steam the batter in Idli stand for 8-10 mins & serve hot with coconut chutney & Sambar.

NOTE: Donot add too much water while grinding urad dal. The paste should be of medium consistency to make soft Idlis

delicious chicken springrolls

Ingredients

For the filling:

• 1/2 kg chicken(bone-in)
• 1 medium sized Capsicum
• 1 Cup chopped Cabbage
• 1/2 tsp Ajinomoto
• Salt to taste
• 4 tsp Black pepper pwd (can be adjusted to one's taste)
  
• 1 tsp ginger-garlic paste
  
• 1 tbsp oil
  
  

For the wrap:

• 2 big spoon fulls of Maida (flour)
  
• 2 big spoon fulls of cornflour
• 1 egg
• Water (to get a free flowing batter )
• 1 tbsp oil
• Salt to taste
• 2 tbsp flour
• 1/2 cup water

Directions

1. Boil chicken with ginger-garlic paste, salt and black pepper powder.
2. Shred chicken into thin strips.
3. Cut capsicum into small cubes.
4. In a pan, heat oil and add chopped capsicum and cabbage. Saute for a while.
5. Now add shredded chicken,salt,ajinomoto and black pepper pd. Mix well and saute for 2-3 minutes.
6. Put off stove and let the filling cool for sometime.
7. Now for the wrap, mix flour,cornflour,salt,egg and water. Make sure the batter is not very thin and that there are no lumps in it.
8. Heat a tawa and make small,thin pancakes (dosa-like).As many as required.
9. Now place the filling in the centre of each pancake, close the sides first and then roll them.
   
10. Make a paste with flour and water and seal the rolls.
11. Deep fry the rolls in oil and serve with tomato ketchup.

chicken makhni

Ingredients

• 1 small chicken ( nearly 1 kg)
• 2 tbsp Vinegar
• 1 cup Curd
• 1/2 Raw Papaya small
• 2 Large Onions
• 4 Tomatoes
• 1 tsp Chilli powder
• 1/2 tsp Garam Masala
• 1/2 tsp Turmeric powder
• 25 gms Cashewnuts
• 25 gms Raisins
• 25 gms Pistachio nuts
  
• 1 Silver varkh (sheet)
• Butter for frying
  
• Tomato sauce
• Salt to taste
  

Directions

1. Clean chicken and make deep cuts along the surface. Soak in a mixture of vinegar and salt & leave it to marinate for about 15 minutes.
2. Make a mixture of 1/2 cup curd, ground papaya, a little chilli powder & 2 tbsps tomato sauce. Rub the whole mixture in to the chicken and allow it to soak for about 2 hours.
3. Prepare the tandoor and roast the chicken till it is half done. If a tandoor is not available, an oven may be used.
   
4. Grind the onions and fry them in butter till they are browned. To this add turmeric powder, chilli powder, garam masala & finely chopped tomatoes.
5. When the tomatoes are almost cooked, add the well beaten cream, the rest of the curd and a tablespoon of tomato sauce.
6. To this add a half cup of water and salt to taste.Put in the chicken and cook on medium heat for 10 minutes.
7. Serve garnished with silver varkh (silver sheet) and nuts

tofu stir fry onions

Ingredients

• 250g Firm Tofu (thinly sliced)
• 1 White onion (thinly sliced)
• 2 Green onions (cut into 2 inch strips)
• 2-4 Red chilies (diced)
• 3 Garlic cloves (crushed)
• Salt and pepper (add to taste)
• 1 tsp Satay sauce
• 3-4 tbsp Oil

Directions

1. Heat the oil to high, and add in garlic and red chilies.
2. Add in the tofu, and white onions. Add salt and pepper, and satay sauce.
3. Stir fry for 2 to 4 minutes until everything is cooked.
4. Then add in the green onions. Stir for 30 seconds, and dish up.

Note: Make sure you stir fry in high heat. Low heat will probably spoil the dish