Reshmi Kebab

Chicken Breast - 3, cut into cubes

Cilantro - 1/2 cup

Mint - 1/2 cup

Green Chilli - 4

Ginger - a small pc

Garlic - 4 cloves

Lime Juice

Yogurt - 1/4 cup

Milk powder - 1/4 cup

Sugar - 1 tsp

Salt

Oil

In a blender add the Cilantro, Mint, Green Chilli, Ginger, Garlic and blend to a smooth paste.

In a large bowl add the cubed Chicken pieces, ground paste, Lime juice, Yogurt, Milk powder, Sugar, Salt and Oil. Mix well and let the Chicken marinate in this mixture for atleast 1 hour.

Grill the Chicken to desired doneness and enojuy warm !

Chicken Noodles

Oil - 2 tbsp.

Ginger - a small pc, minced

Garlic - 3 cloves, minced

Chicken - 1 cup, diced

Salt

Soy Sauce - 1 tbsp.

Carrot - 1/4 cup, diced

Onion - 1/2 cup, diced

Bell Pepper - 1/4 cup, diced

Rice Vinegar - 1 tbsp.

Noodles - 2 packs, cooked al dente

Schezwan sauce - 2 tbsp.

Scallions - 2 tbsp.

Heat Oil in a large skillet over medium heat. Saute Ginger and Garlic for 30 sec.

Add Chicken and saute for 5 min. Season with Salt, Soy sauce and cook closed for another 5 min.

Stir in Carrot, Onion, Bell pepper and saute for about 5 min.

Add Noodle along with Rice Vinegar, Schezwan sauce and continue stirring and cooking for another 5 min.

Turn off heat and garnish with Scallions.

Keerai Paruppu Poriyal

Oil - 2 tbsp.

Mustard - 1 tsp

Urad Dhal - 1/2 tsp

Cumin - 1 tsp

Red Chilli - 2

Curry Leaves

Moong Dhal - 1/4 cup

Onion - 1, diced

Garlic - 2 cloves, minced

Keerai - 4 cup, chopped

Turmeric - 1 tsp

Salt

Coconut - 1 cup, grated

Heat Oil in a large pan.

Temper Mustard, Urad Dhal, Cumin, Red Chilli and Curry Leaves.

Add the Moong Dhal and roast until golden.

Add the Onion and Garlic, sauté until translucent.

Add the Keerai and cook on low heat for 5 min. Season the mixture required Salt. Keep on stirring and cooking until all moisture is evaporated and the Dhal is done.

Garnish with grated Coconut.