Okra Peanut Curry

Ladies Finger – 2 cup

Oil – 2 tbsp.

Mustard – 1/2 tsp

Urad dhal – 1 tsp

Curry Leaves

Peanut – 1/2 cup

Onion – 1, diced

Garlic flakes – 5, sliced

Sambar Powder – 2 tsp

Turmeric – 1/4 tsp

Salt

Heat Oil in a medium non stick pan.

Temper Mustard, Urad dhal, Curry leaves and Peanut.

Add Onion and Garlic, saute until translucent.

Add Ladies finger and mix well. Cook closed for 5 min.

Season with Sambar powder, Turmeric and required Salt; mix well. Continue cooking on low flame until it becomes dry and crisp.

Aloo Methi

Oil – 2 tbsp.

Cumin seeds – 1 tsp

Potato – 4, cubed

Turmeric – 1/4 tsp

Chilli powder – 1 tsp

Coriander powder – 2 tsp

Garam Masala powder – 1 tsp

Salt

Methi Leaves – 1 bunch

Heat Oil in a medium pan.

Temper Cumin seeds.

Add the cubed Potatoes and season them with Turmeric, Chilli powder, Coriander powder, Garam Masala powder and required Salt. Mix well and cook closed for 5 min.

Add the Methi leaves and cook closed for another 5 min or until the Potatoes are done. Remove from heat.

Serve warm with Rice / Roti.

Chicken Rolls

For the rolls:

Maida – 1 cup

Egg – 1

Salt

For the Filling:

Chicken – 1 lb., cooked and minced

Onion – 1, chopped

Green Chilli – 2, chopped

Ginger Garlic paste – 2 tsp

Tomato – 1, chopped

Turmeric– 1/2 tsp

Chilli powder – 1 tsp

Pepper – 1 tsp

Garam Masala – 1 tsp

Egg White - from 1 Egg

Salt

Oil

Heat Oil in a large skillet. Saute Onion and Green Chilli until translucent. Add Ginger Garlic paste and cook till raw smell goes away. Add Tomato and cook till soft. Add Turmeric, Chilli, Pepper and Garam Masala. Add Chicken to the Masala and mix well. Season with required Salt. Cook closed for 5 mins and remove from heat.

In a bowl whisk Egg, Maida and Salt along with required Water to make a thin Batter. Heat a nonstick tawa and prepare crepes with the Batter. Keep aside ½ cup of Batter.

Stuff each crepe with Chicken filling and roll them. Seal the Rolls with leftover Batter. Dip each roll into Egg Whites and deep fry until golden. Serve with Sweet Chilli Sauce.