Bhajji

Besan - 2 cup

Maida - 2 tbsp.

Rice Flour - 2 tbsp.

Baking Soda - 1/4 tsp

Asafetida - 1/4 tsp

Turmeric - 1/4 tsp

Chilli Powder - 1/2 tsp

Cumin Seeds - 1/2 tsp

Ajwain Seeds - 1/2 tsp

Salt

Raw Banana - 1, peeled and thinly sliced

Potato - 1, peeled and thinly sliced

Onion - 1, thick slices

Potato - 1, thinly sliced

Oil

In a medium bowl add Besan along with Maida, Rice Flour, Baking Soda, Asafetida, Turmeric, Chilli Powder, Cumin seeds, Ajwain and required Salt. Adding Water little at a time make a smooth thick Batter.

Heat Oil in a medium pan. Dip the Vegetable slices in the Batter and deep fry till golden brown.

Poppy Seed Chicken Roast

Oil - 3 tbsp.

Cinnamon - 1

Clove - 4

Cardamom - 4

Peppercorn - 1 tsp

Onion - 1, chopped

Curry Leaves

Green Chilli - 4, slit

Ginger Garlic Paste - 2 tsp

Poppy seed - 1 tbsp. ground to a fine paste with 1/2 cup Coconut

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Coriander Powder - 1 tsp

Fennel Powder - 1 tsp

Chicken - 2 lb.

Salt

Cilantro

Heat Oil in a pot.

Temper Whole Garam Masala.

Sauté Onion and Curry Leaves until translucent.

Add Ginger Garlic Paste and sauté until the raw smell goes away.

Add the ground Poppy seed paste and mix well.

Season the mixture with Turmeric, Chilli, Coriander and Fennel Powder; sauté for few minutes or until the raw smell of the masala goes away.

Now add the Chicken along with 1 cup Water and required Salt. Cook closed for 20 minutes.

Remove from heat and garnish with Cilantro.

Carrot Poriyal

Oil - 1 tbsp.

Mustard - 1/2 tsp

Urad Dhal - 1/2 tsp

Curry Leaves

Onion - 1/2 cup, diced

Green Chilli - 2, diced

Carrot - 2 cup, diced

Salt

Coconut - 1/4 cup, grated

Heat Oil in a medium pan.

Temper Mustard, Urad dhal and Curry Leaves.

Sauté Onion and Green Chilli until the Onion just turns translucent.

Add the diced Carrots and season with required Salt. Sprinkle little Water and cook closed for 10 min on medium heat until the Carrots are cooked through.

Garnish with grated Coconut and turn off heat.