Sprouts & Ridgegourd Stir Fry

 

We need

A cup of sprouted greengram

A cup of  ridgegourd peeled and cut into small pieces

1 medium onion sliced

One green chilli cut in to small pieces

Little grated coconut (optional)

Let's begin

Heat a tsp of oil in a pan, add mustard, curry leaves and chilli one by one giving a gap of 30 seconds.

Add sliced onion, saute for a minute and add ridge gourd. Cook for 5 minutes on low heat stirring once in between. Add a teaspoon of water or two in between if need be.

Add sprouted green gram and salt. Mix well.  Cook for 2-3 minutes, add coconut. Check the taste and adjust salt and chilli. Add coriander leaves if available. turn off heat. Let it cook on its for a few more minutes. Serve with rice or roti.

Quick Chicken Balls

 

Chicken snacks are loved by both, kids and adults. This dish is easy and quick to prepare and can be served as a snack on a rainy evening. 

We need:

• 100 gm Boneless chicken 

• 1 medium Potato 

• 1 tsp Chilli powder 

• 1 pinch of garam masala

• Salt to taste

• Oil to fry

Preparation:

• Boil the potato, peel and mash well.

• Wash, cut the chicken in to small pieces and run in small mixer jar for a minute.

• Mix the minced chicken, mashed potato, salt, chilli powder and garam masala.

• Mix well. Wash hands and apply oil on the palm. Roll the above mixture in to small balls.

• Take shallow tava and add oil. When the oil is medium hot, slip in the chicken balls. 

• Fry them well, rolling on all sides. Alternatively deep fry the balls if in a hurry.

• Serve with mint chutney or ketchup on a rainy evening.

Note: Separate the chicken from bones to get boneless chicken. Increase the chicken and potato if more chicken balls are required. If the mixture is soggy, add a spoon of corn floor/maida.