Kiwi Juice

Ingredients

Kiwi: 10

Sugar: ¾ cup

Chilled water: 7-8 cups

Method of Preparation

Peel the kiwi and put it into the blender.

Add in sugar and water and blend.

Note: I blended the kiwi with seed. It is time consuming to deseed it. It is really healthy and refreshing juice. You can deseed if necessary. You can increase the consistency of water according to your taste.

Egg Stuffed Bread Balls

Ingredients

Bread: 12

Hard Boiled Eggs: 4

Onion: 1 big

Green Chilli: 2

Turmeric powder: a pinch

Boiled and mashed potato: 1

Capsicum: 1 small

Salt: needed

Oil: for deep frying + 3tbsp for sautéing

Method Of Preparation

Heat oil in a pan and add finely chopped onion and salt, when it becomes translucent add green chilli and turmeric powder.

Sauté for a minute and add mashed potato and finely chopped capsicum.

Stir for 2 minutes till it gets well mixed.

Switch off the flame and let it cool.

Cut each hard-boiled egg into three pieces.

Take little water in a flat bowl.

Dip the bread piece in water and place the bread flat on the palm and squeeze the water from it by using both palms. (You can cut the edges of the bread if needed)

Then put one egg piece in the middle of bread and add some potato mix on top of it and roll the bread into a ball gently and carefully.

Heat oil in a pan and deep fry the balls till all sides become reddish brown color.

Note: The oil should not be too hot while placing the bread ball.

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Egg Omelette Curry

Ingredients

Egg: 2

Shallots: 20

Garlic cloves: 5

Ginger: 1” piece

Tomato: 1 small

Coriander powder: 1 ½ tbsp

Chilli powder: 1tbsp

Turmeric Powder: 1tsp

Garam Masala: 1tsp

Coconut Oil: 3tbsp

Salt: needed

Coconut Milk Powder: 4tbsp

Curry leaves: few

Coriander leaves: 1 string

Method of Preparation

Grind coarsely or crush shallots, garlic and ginger.

Heat oil in a pan; add in the above crushed shallots, garlic cloves and ginger.

Sauté to about 4-5 minutes in low flame.

Then add in the coriander powder, chilli powder, turmeric powder and garam masala.

Sauté for a while and add chopped tomato and salt.

When tomato gets cooked add 2 ½ cups water and coconut milk powder.

When it boils lower the flame.

Mean while beat the egg and add a bit salt to it and beat again

Heat a greased non stick pan and add the beaten egg and rotate the pan.

Flip it and take out when the egg is done. Cut the omelette into pieces.

When the curry/gravy becomes slightly thick add the omelet pieces to it.

Let it boil and lower the flame and let it be there for 5 more minutes.

Add in curry leaves and coriander leaves and switch off the flame.

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Watermelon Juice

Ingredients

Watermelon: 1kg

Sugar: 3 tbsp (or as per required)

Rose essence: 1tsp

Method of Preparation

In a blender add peeled and deseeded watermelon, sugar and rose essence.

Blend it for 3 minutes.

Keep chilled and serve chilled.

Chicken Fry With Arabic Spice Mix

Ingredients

Chicken boneless: 600gms

Arabic Spice Mix powder: 2 tbsp

Turmeric Powder: 1tsp

Zatar: 1tsp

Garam Masala: 1tsp

Lemon Juice: 3tbsp

Salt: needed

Oil: Shallow frying

Method of Preparation

Cut the chicken into very small pieces and wash and drain and keep aside.

In a bowl take Arabic spice mix powder, turmeric powder, zatar and garam masala powder, lemon juice and salt.

Mix well with hand and add chicken pieces to it.

Keep marinated to about 1 hour.

Heat oil in a pan and shallow fry the chicken pieces in low flame till it is done on all sides.

Decorate with onion and green chilli and serve.

Bread Fruit/Kadachakka-Chicken Masala

Ingredients

Bread Fruit/ Kadachakka: 1

Chicken: 300gms

Onion: 3

Tomato: 1 big

Garlic paste: 2tbsp

Ginger paste: 1tbsp

Green Chilli: 2

Garam Masala: 1tsp

Coriander powder: 2tbsp

Chilli powder: 1tbsp

Turmeric powder: 1tsp

Curry leaves: few

Coriander leaves: few

Salt: needed

Coconut oil: 4tbsp

Method of Preparation

Cut breadfruit into small pieces. Keep aside.

Cut the chicken pieces, wash and drain and keep aside.

Heat oil in a pan and add chopped onion to it.

When onion becomes slightly reddish brown, add in ginger and garlic paste to it.

Sauté for a while and add chopped tomato to it.

When tomato is done add garam masala, coriander powder, turmeric powder and chilli powder.

Saute for a minute and add the chicken pieces. Add ¼ cup water and salt to it.

Lower the flame, when the chicken is 75% cooked add in the bread fruit pieces and increase the flame for sometime .

When it boils lower the flame again and cook till it is done and gravy is thick.

When cooked and gravy becomes thick add chopped green chilli, curry leaves and coriander leaves.

Switch off the flame and close with a lid.

Serve hot with chappathi, roti…

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Crispy Pakora

Ingredients

Besan/ Gram Flour: ¼ cup

Rice flour:  2 ½ tbsp.

Baking Powder: ¼ tsp

Salt: needed

Turmeric powder: ¼ tsp

Onion: 3

Green chilli: 5

Ginger finely chopped: 2tbsp

Curry leaves finely chopped: 3tbsp

Coriander leaves finely chopped: 3tbsp

Oil: for frying

Method of Preparation

In a bowl add finely chopped onion, green chilli, ginger, curry leaves and coriander leaves.

Add salt to it and mix well with hand,

Then add in baking powder, rice flour and gram flour.

Mix well with hand. Sprinkle little water to it and mix well.

Heat oil in a pan, take tea spoons of batter and drop it into the oil.

Once both sides become reddish brown and crispy take out from oil and drain on a kitchen tissue.

Serve hot with tea.

Note: While making pakoras to get it crispier and tastier, always use only little water and also don’t use more gram flour.

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