CHILLY SQUARE

Ingredients: For Dough: Wheat - ½ kg / 500 grams Warm milk-300 ml Oil - 2 tblspn + more for frying paratha Sugar-1 tblspn Salt to taste For Making Paste: Oil - 1/2 cup Wheat - 1/2 cup Method: Mix every ingredients in a mixing Bowl and form a dough,cover it with a damp cloth and let it rest for about 4 hours. In a bowl add around ½ cup of wheat and pour in some oil and make it into a smooth paste and set aside. Divide the Dough in to equal portions. Take a dough ball and spread it into a thin chappati,Add in a tblspn of wheat  oil over the chappati and spread it evenly.Now with a sharp knife cut strips on the chappati,pull all the strips together and curl it into a round,Apply some oil on the dough ball and set aside on a oiled plate.Make every dough ball the same way.After that cover the plate with some damp cloth and set it aside for about 1 hour. After 1 hour take the dough and make it to a slightly thicker Parata. Heat a tawa on high heat and place the parata over th

Ingredients plantains -  6 fresh raw (not the variety used for baking banana bread or muffins) coconut oil - 500 ml 1 Tablespoon of salt mixed with half cup of water A sharp knife or a slicer Method Heat oil in a heavy, wide, and deep pan, in medium heat. ( Traditionally done in “Uruli”;  ‘kadai’ can also be used). Choose a size such that the oil fills up just half of the pan. Make slits on the peel, just till the tip of the knife touches the plantain. With a slight push using the thumb, remove the peel. Peel all the plantains. Slice one or two plantains very thin and spread them on a cutting board so that the slices don’t stick to each other. Once the oil is hot (just about to start smoking, about 300°F), add just enough slices so as to form a single layer over the oil. Make sure the oil is not smoking hot; or else the chips will turn brown without getting crispy. Maintain medium heat throughout. As soon as the slices are added to the oil, stir them gently once. You can hea

Ingredients: Phyllo Pastry Sheets / Spring Roll Sheets - 6 to 8 sheets Oil for frying For Filling: Capsicum / Bell Peppers - 2 tblspn finely chopped Green Chillies - 1 or 2 chopped finely Coriander leaves - 3 to 4 tblspn finely chopped Onion - 2 tbsp chopped Carrot - 2 tbsp Garam masala powder - 1 tsp Salt to taste Method: Mix all the ingredients . Saute it for two minutes. Take a sheet in front of you, spoon some filling in, spread with water on the sides. Roll it carefully into spring rolls sealing the sides as well. Now heat some oil for deep frying. Fry spring rolls till golden, drain onto some paper towel. Serve hot.

Ingredients: Pizza Base - 1 batch Tomato Ketchup or Pizza Sauce as needed Bell Peppers sliced as needed Onions Sliced as needed Red Chilli Flakes to taste Italian Seasoning -  as needed Olive Oil - 1 tsp for brushing over the crust Mozzarella Cheese as needed grated Salt to taste For Filling: Oil - 1 tblspn Garlic - 3 cloves chopped finely Onion - 1 sliced thinly Tomato as needed Bell Peppers - 1/2 sliced thinly Chicken Breast - 1 chopped finely Salt to taste Red Chilli Flakes to taste Tomato Ketchup - 1/4 cup Method: Preheat oven to 250 Degree C. Oil a baking tray well. Pop it into the oven and let it heat for 10 to 15 mins. Now make the filling.. Heat oil in a pan, add in garlic and let it fry for a min. Add in onions, capsicum and saute for 5 mins. Add in chicken and season with salt and chilli flakes. Cook till chicken is done. Now add in ketchup and mix well till the masala is thick. Filling done.. Take your pizza base. Now take the hot tray carefully from

Cheese spring rolls Ingredients: Phyllo Pastry Sheets / Spring Roll Sheets - 6 to 8 sheets Oil for frying For Filling: Cheese - 1.5 cup grated ( I used mozzarella) Capsicum / Bell Peppers - 2 tblspn finely chopped Carrot grated Onion chopped - 1 tbsp Green Chillies - 1 or 2 chopped finely Coriander leaves - 3 to 4 tblspn finely chopped Red Chilli Flakes - 1 tsp Salt to taste Method: Mix all the ingredients for filling and set aside. Take a sheet in front of you, spoon some filling in, spread with water on the sides. Roll it carefully into spring rolls sealing the sides as well. Deep fry till golden brown

INGREDIENTS Rice - 2 cups Chicken with bone - 750 gm Oil + ghee - 4 tbsp Cinnamon - 2 sticks Cardamom - 5 Cloves - 5 Onion - 3 sliced Tomatoes - 2 Garlic - 1 pod Ginger - 2 inch piece Greenchillies - 10 +2 Salt Chilly powder - 1/4 tsp 3 green chillies, slit Garam masala powder - 1 tsp yogurt - 2 tbsp coriander leaves, coarsely chopped Juice of a small lemon INSTRUCTIONS Heat Oil in a pan  and add Cinnamon, Cloves and Cardamom. Add  the onions and saute until the onions are soft. Once the onions are soft, Add in the tomatoes and the ginger garlic paste. Saute the mixture until streaks of oil appear on the top. Then, add in the green chillies and the chicken. Briefly saute for a minute to coat the chicken. Add in the salt, red chilli powder and the garam masala  powder. Add  the yogurt. Mix well. Add the washed and soaked rice in to the masala. Add salt and coriander leaves.mix again and add 1.5 cup of water .close the lid and cook until its done.

Ingredients: Mathi – 1/2 kg (small mathi) Ginger chopped – 3 tbsp Garlic chopped – 3 tbsp Green chillies chopped – 2 tbsp Chilli powder – 1 1/2  tsp Kashmiri chilli powder – 1 tsp Turmeric powder – 1/4 tsp Curry leaves – handful Gingelly oil – 1/2 cup (you could add more oil if needed) Vinegar – 2 tbsp (Or as required) Oil – For frying fish Salt – As needed Method: Clean and cut the fish into 2 or 3 pieces. Marinate fish  with chilli powder,turmeric powder and salt. Fry them until they are crisp and keep aside. Heat gingelly oil in a kadai. And add the chopped ginger,garlic,green chillies and curry leaves and saute until a nice aroma comes out from it. Add the kashmiri chilli powder into it and mix well. Now add the fried fish and mix well. Add the vinegar,salt  and saute well. Cook for 4- 5 minute ad turn off the flame. Mathi achar is ready to serve.

Ingredients: Chana - 3/4 cup Onion - 1 small sized chopped finely Red Chilli Powder - 1.5 tsp Coriander powder - 3/4 tsp Garam masala (or) Chana Masala powder - 1 tsp Coriander leaves - just to garnish Lemon juice - from half a lemon Water - 2.5 cups in total Salt - to taste To saute and grind: Oil - 2 tsp Tomatoes - 3 medium sized chopped roughly Big Onion - 1 medium sized chopped roughly Ginger - 1 inch piece Garlic - 6 cloves Fennel Seeds - 1 tsp Pepper - 1/2 tsp To temper: Oil - 1.5 tbsp Cinnamon - 1/2 inch piece Cloves - 2 Bayleaf - 1/2 Method: Soak chana overnight or atleast for 8 hours.Pressure cook chana with enough water(say 1.5 cups) for 5 whistles or until soft,Set aside. In a pan heat oil - add onion, tomato, ginger, garlic and saute till mushy and raw smell of tomatoes leaves. Allow it to cool, then add fennel seeds and pepper corns along with this in a mixer. Grind it to a fine paste.Set aside. In a pressure cooker heat oil - add the items un

Ingrediants: Bread - 4 slices Tomato Ketchup / Pizza Sauce - as needed Onion - 1 finely chopped Tomato - 1 finely chopped Bell Pepper / Capsicum - 1 finely chopped ( I used Green & Yellow) Mozarella Cheese - as needed grated Prawns fried as needed Coriander leaves Oregano - a pinch Salt to taste Pepper to taste Preparation Mix onions, tomatoes, capsicum,coriander leaves, oregano, salt and pepper in a bowl.Set this aside for a moment. Take the Bread slices and toast it either in a toaster or in a griddle pan. Remove this to a plate. Apply some ketchup over the toast and spoon some vegetable filling over this.and add fried prawns.. Sprinkle lots of cheese and put it on a tawa and cover it with a lid..leave it for 2 mins on a low flame till the cheese melt and the bottom crisp up.. You can do it on oven too..heat the oven to a broil mode on high temparature. place the toast on the top most rack.

Ingredients Chicken pieces - 1 /2 kg Ginger - a small piece Garlic - 8 cloves Pepper - 4 tbsp Coconut - 1/2 Oil /ghee- 50 gm turmeric powder - 1/2 tsp Cinnamon - 1/4 inch piece Cloves - 4 Water - 1 cup Salt required Preparation Prepare paste by grinding garlic ginger pepper and coconut . Heat the oil in a vessel and add cinnamon cloves and turmeric. Fry till you get a nice aroma. Now add the chicken pieces and ground masala. Saute well add a cup of water and cook the chicken. When the chicken is almost done , keep a pan on a flame and add 3 tbsn of oil . Fry the cooked chicken in a low flame till it turn crispy.

Ingredients Raw Mango - 2 Greenchilly - 2 Curry leaves Red chilli powder - 2 tbsp Crushed mustard seeds - 1 tbsp Fenugreek powder - 1 tsp Salt to taste Garlic - 4 cloves Boiled cooled water - 1/2 cup Preparation Cut the mangoes into small pieces. Heat the red chillypowder .in to the mangoes add salt , red chilli powder, chopped greenchilly, mustards crushed, garlic cloves ,fenugreek powder, curry leaves and mix well .keep it in a dry container and add half a cup of boiled and cooled water.

Ingredients Chanadal - 1/2 cup Toor dal - 1/2 cup (else you can take 1 cup chana dal only) Redchilly - 5 to 6 Onion 2 Curry leaves Salt to taste Oil for frying Preparation Soak the dals for 6 hrs. Grind it along with one or two red chilly , one onion salt and curry leaves.no need to grind more.. add more curry leaves and remaing red chilli snd onion and just crush it.take lemon size ball and press and deep fry it.

Ingredient s Hakka noodles - 200 gms Oil - 3 tbsp Onion - 1  medium sliced thinly Ginger and garlic - 3 tbspn finely chopped Green chillies -3 slits Carrot -1 finely chopped Beans - 1/2 cup finely chopped Cabbage and capsicum - 1 cup each Schezwan sauce -1 /2 cup Salt to taste Sugar - 1 tsp Spring onion a hand ful Preparation 1st we have to cook the noodles    Bring lots ofsalted water in a sauce pan.bring to boil add the noodles and cook  as per package instruction. Drain it and toss it with a tbsp of oil.set aside till use. Heat oil in a wok .add onions green chillies , ginger and garlic. Saute on a high heat for a min. Add carrot beans cabbage and toss well on high heat for 8 mins till its cooked. Add capsicum and saute again for a minute.   Add salt and sugar. Mix well. Add Schezwan sauce in it and mix well. Then add cooked noodles and toss well. Fry this for few minuted till the noodles are tossed.. Add spring onions and mix well. Serve hot.

Ingredients Dry red chillies - 30 Garlic - 20 cloves crushed Ginger -4 tbsp grated Tomato ketchup -3 tbsp Soya sauce -1 tbsp Salt to taste Black pepper powder - 1 tbsp Sugar - 1 tsp Oil - 1/4 cup Preparation Take redchillies and cut the top open. Remove the seeds out. Now take the chillies and add it to a saucepan. Add 1 cup of water and bring it to boil.simmer for 5 mins. By this time the chillies must have plumped up.drain chillies .reserve the water. Take chillies in a blender add reserved water slowly and make them in to paste. Now heat oil in a saucepan.  Add garlic and ginger in tto it. Saute for a couple of minutes. Now add the chilli paste and mix well. Then add ketchup, soya sauce salt sugar and pepper.mix well. Simmer sauce for 5 to 7 mind. Sauce is ready..cool and store in a container.

Ingredients Chicken - 1/2 kg Cornflour - 1 cup Salt Kashmiri chilly powder -1/2 tsp Chilly sauce - 2 tbsp Tomato sauce - 2 tbsp Onion - 2 big (square pieces Green chilli - 5 nos Capsicum - 2 Spring onion Oil Preparation Marinate the chicken with salt. In a bowl take a cup of cornflour half a  tspn of kashmiri chilly power mix well. Marinated chicken pices dip in to the flour and deep fry it and keep a side. In another pan heat some oil and add the cubed onion and saute well then green chilly and capsicum ssute it and add the fried chicken pieces. Add the sauces into it.and mix well and cook for 2 minutes..finally add some spring onions.

Ingredients Oats - 1 cup Dates - 5, 6 big Jaggery - 1 or 2 blocks Grated coconut -1 /2 cup Preparation Roast the oats till its colour slightly changes.keep aside.cut the dates in to small pieces. In a mixer grinder add the roasted oats dates jaggery grated and grated coconut and crush well and mix well..make lemon sized balls.

Ingredients Prawns - 1/ 2 kg Salt Turmeric powder- 1 tsp Chilly powder - 1 tbsp Onion - 3 big (slice thin) Tomato - 2 medium Green chilli -3 cut lengthwise Ginger garlic crushed - 2 tsp Coconut milk thick - 1 cup Coconut milk thin - 2 cup Garam masala - 1 tsp Pepper powder - 1 tsp Coriander leaves Curry leaves Oil Preparation Marinate the cleaned prawns with salt turmeric powder and chilly powder.shallow fry the prawns and keep aside. In the same pan add some more oil and saute the onion till it becomes translucent. Then add ginger garlic green chilly and curry leaves.saute again well. Add tomato followed by garam masala pepper powder . When the tomatoes become mushy add fried prawns and the thin coconut milk.check the salt and add .cook well.. then add thick coconut milk and flame off before its started boiling.. Finally garnish with coriander leaves.

Ingredients Chicken - 500 gms Onion - 2 medium Tomato - 2 medium Greenchilly - 2 nos Ginger garlic crushed - 1 tbsp kashmiri Redchilly powder- 2 tbsp Turmeric powder - 1/2 tsp Fennel seeds -1/4 tsp Garam masala - 1 tsp Coriander leaves Curry leaves Oil Preparation Heat the oil in a pressure cooker and then add fennel seeds cardamom cloves and cinnamon. Once its crackled add sliced onion green chilli crushed ginger garlic and curry leaves and saute well.once its turns to brown  simmer the flame add kashmiri chilly powder turmeric powder and garam masala.saute well and add chicken pieces. Mix well with masala and add half a cup of water and cover the cooker and whistle it.one to two whistle s.switch off .garnish with coriander leaves.yummy chicken mulakitath ready to serv with pathiri neer dosa and porotta.

Ingredients Tomato  - 3 no.s Chicken - 500 gm Turmeric powder- 1 tsp kashmiri Chilly powder- 2 tbsp Ginger garlic - 1 tbsp each Curry leaves Coconut oil Coriander leaves Cumin seeds- 1/4 tsp Mustard -1/4 tsp Red chilly -1 or 2 Preparation Marinate the chicken with salt , turmeric powder and chilly powder. Heat 3 tbsp coconut oil in a pressure cooker . Season with cumin seeds mustards and red chilly and some curry leaves. Put 3 chopped tomatoes and then the marinated chicken and crushed ginger garlic. close the cooker andpressure cook  around 2 whistles. Open and add some more oil and cook till it dry and oil seperates .garnish with coriander leaves.