Bitter gourd/Karela Rings

 

Bitter gourd is a great source of several key nutrients. Bitter gourd rings are easy to prepare and can be enjoyed as a side dish. 

What you need:

• 2 large bitter gourds

• 2 tbsp rice flour 

• 1 tbsp corn flour 

• Juice of half lime 

• 2 tsp red chilli powder 

• 1/2 tsp coriander powder 

• 1/2 tsp turmeric powder 

• Salt to taste

• Oil for frying 

Method:

• Trim the ends of the bitter gourds and chop them into even sized rings. Discard the hard seeds. Wash and squeeze out the excess water. Apply salt and turmeric powder. Mix well and keep aside for half an hour.

• Squeeze the bitter gourd again and throw the excess salt water. Mix rice flour, corn flour, lime juice, red chilli powder, coriander powder and apply the paste evenly on the bitter gourd rings. Add salt if required. Marinate for 2 hours and shallow fry till crisp. 

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. 

Pepper Chicken Dhaba Style

 

Quick to cook without much preparation this dish tastes good with fried curry leaves, garlic and onion. Serves as a side dish as well as starter.

We need

1/2 kg chicken

2 sprigs of curry leaves

15 cloves of garlic 

1 big onion 

1 small tomato

2 green chillies

1 tbsp pepper powder

1/2 tsp turmeric powder

1 tsp lemon juice

Clean and drain the chicken. Cut garlic, onion, tomato and chillies finely.

Heat 2 tbsp oil in a nonstick pan. Add curry leaves. 

One by one add green chillies, garlic, onion and tomato. After 2 minutes add chicken, 1 tsp of rock salt  and turmeric powder,  give a good mix, close the lid. Let the chicken simmer in its own juice. After five minutes or so, add a few tbsps of water if needed and add half tbsp pepper powder. 

Let the chicken cook till the gravy dries up. Stir in between to avoid burning. Once the chicken is cooked well and water is dried, raise the heat. Keep stirring till the chicken browns lightly. Put off the heat, check the taste. If need need add powdered salt. Squeeze half a lime and 1/2 tbsp pepper powder. Mix well. Serve.

Note: Increase or decrease the pepper as per your taste. Freshly ground pepper always tastes good.