Chicken cutlet(Kerala recipe)




Ingredients
1/2tsp Black pepper powder
2 cup Bread crumbs
1 bunch coriander leaves(chopped)
1 bunch curry leaves(chopped)
1 number egg(beaten)
2tsp garam masala powder
2tsp garlic chopped
5 number of green chillies
500 gm chicken
4 tbsp oil to fry
2 number of onions
3 number of potatoes(medium)
1/2 tspturmeric powder
Method
1)Wash and drain the chicken. 2)Mix it with turmeric powder, salt, pepper and little bit of ginger-garlic paste and half cup of water and cook well in a pressure cooker.(chicken will cook really fast) 3)After cooling it, separate all meat from bones and blend it to get ground chicken. 4)Boil potatoes with a pinch of turmeric and mash and keep it to cool. 5)Heat oil in a pan. 6)Sauté onions, until light brown. 7)Add curry leaves, coriander leaves, green chillies, ginger and garlic and garam masala powder. 8)Add the mashed potatoes and the cooked ground chicken. Keep it on low flame, until its dry enough to make balls. 9)Allow the mixture to cool thoroughly. 10)Take a handful of this mixture and make balls. 11)Flatten it out slowly into thick disc shapes. 12)Dip it in the beaten egg and then roll in the breadcrumbs. 13)Shallow fry it in oil, till both the sides turn golden brown.

Paneer (Indian recipe)






We can make paneer(Indian cheese) in home.It's very easy.Let's look at this simple recipe
Ingredients
1000 ml milk
1 pinch mint
1 piece mualin cloth
1 pinch pepper
30 ml vinegar or lemon juice

Method
Boil the milk in a pan.After boiling bring the milk to a gentle simmer.Start to slowly stir in the lemon juice or vinegar,about atablespoonful at a time.The milk will begin to curdle.Then it appears as "curds and hey".  Drain off the whey,keeping the curds. For this put the cloth in the mouth of a deep vessel and drain the milk.So we will get the curd.Wrap them up,and squeeze the cloth to get the whey out.  Fold the curdsup in the cloth,then  balance the big pot, full of cold water,on top of the wrap. The cold water will set the curd.Keep it for 1 hour.  Cut after setting and your paneer is ready. 

Paneer Butter Masala




Ingredients
1 tbsp butter
1/4 tsp chilli powder
1tsp  coriander powder
1tbsp fried onion
1/4 tsp garam masala powder
1tsp ginger garlic paste
1/4 tsp kasthoori methi powder(uluva ela)
1tsp ketchup
1 cup milk to add gravy
1 cup milk to mix spices
250 gm paneer
red colour(optional)
1/2tsp turmeric powder
salt to taste

Method
Melt butter and add ginger garlic paste and mix in a hot pan. Add fried onion crushed.( you can buy fried onions from the store or you can fry the onion separately).In a separate bowl mix 1 cup of milk and the spices.To the fried onion in the pan add all the spices that are mixed with milk. Cover and cook for 3 minutes. Add salt, paneer and remaining milk to adjust the thickness. You can add red colour if you want,here I didn't use it.Add cream if you wish. serve hot with naan.


Jangri(imarthi)




The Jangri or imarthi is not the Jalebi even though they look alike.The main difference is that Jalebi is made with maida(all purpose flour), while the jangri is made with urad dal.It's a north-indian sweet. 
Ingredients
1tsp rice flour
1 pinch safron colour
3cups sugar
1-2 cups of oil to fry
1cup urad dal(split black gram)

Method
sugar syrup preparation:
  Take 2 cups of sugar and 1cup of water and dissolve.Brig it to boil and stir continuously.Make the syrup as not much thick or thin consistency.Then put off the flame and keep warm.
batter preparation:
Wash and soak the dal for atleast 1 hr.Drain the water and grind to a veryfine paste till the consistency of glue sticking.  For smooth grinding add water very little.Add safron color(red food colour) and rice flour(1tsp) if needed. Add to zip lock bad and pipe it into slightly hot oil.Put them into sugar syrup for not more than few minutes.Serve hot.