Rice 2 cups
Onion 1 medium
Green chillies 4
Eggs 3
Ginger Garlic paste 1 tbsp
Mint leaves 1/2 bunch
Bay leaves 3
Garam Masala Powder 1 tbsp
Vegetable Oil 3 tbsp
Salt according to taste
Coriander Leaves for garnishing

Method:

1. Fry rice in a pan for 3 minutes. Let it cool down.
2. Wash the rice and drain it
3. Add 3 cups of water and cook it.
4. Cut the onions in long slices. Split the green chilies and cut in half.
5. Boil the eggs in water until cooked well.
6. Now add the vegetable oil to skillet and after the oil is warm enough add the bayleaves, onion to the oil.
7. Stir the onions and once they turn half brown add the chillies to the oil. Stir them so that they do not get sticked to the skillet. Add the ginger / garlic paste and stir well.
8. Cut the cooked eggs into long slices. Add the egg pieces and stir well.
9. After 4 minutes add the garam masala and stir for mixing properly.
10. Leave it on heat on 2 minutes and add the mint leaves before turning off the heat.
11. Now add the cooked rice and gently mix, so that that rice does not break.

Decorate with Corriander leaves and serve with any raitha.

Blend into a smooth semi-dry paste:
1/2 cup rice flour/raw rice
1 small bunch coriander leaves
3-4 green chillies
2 garlic flakes
1 small piece ginger
1 1/2 tsp red chilli powder
1/2 tsp turmeric
A pinch of hing
1 tsp cumin seeds
juice of a small lime
Salt to taste

Method
Take each fillet and dip it in the prepared mixture,
so that it is well coated on both sides.
Dust it with the rice flour.
Deep fry in hot oil till the fish turns golden brown.
Cooking time depends on the type of fish and you can
usually tell by the color of the coating.
Serve hot with rice and dal.

:: Ingredients
Rice flour – 1 cup
Grated coconut – 1/2 cup
Sugar – 50g
Salt – 1 pinch
cardomom – 3
Oil for frying

:: Method
Grind coconut and take the milk. Heat 1 cup of water and when it comes to boil,
add the rice flour to make a paste. To this, add the coconut milk, sugar, salt and
cardomom and mix to the consistency of Dosai batter. With a spoon, pour one by
one in oil and fry. Turn it over in oil until it is fully cooked.

130gr whole wheat flour
120gr white flour
variation: several spices (1-2 tbsps each of chili powder, cumin,
turmeric, etc. to taste, mixed
into the flour mixture)
1/2 tbsp salt
1 tbsp (peanut)oil
1 1/2 dl hot water
oil or ghee to fry
Sift the two flours into a bowl, add salt and rub the tbsp of oil in using your fingers. Slowly add the water, while kneading for about 8 minutes. The dough should then be not sticky and rather elastic. Cover with a damp cloth and let it rest for at least 30 minutes to 2 hours max. Divide the dough in about 15 pieces of equal size and roll them on a lightly greased board (do NOT use flour as this will burn in the oil). Try to make them round and rather flat.

Heat the oil to about 180deg. Celcius and carefully slide a puri in, one at a time. Gently push it down using a spoon – within seconds the puri will blow itself to a bowl. Bake until the underside is golden brown. Turn and cook for 30 seconds. Take the puri out of the oil and let drain. Repeat until all puris are baked.

Serve hot to a vegetable meal and/or with chutney, mushed apples, honey or cheese.

Enjoy your puris.

Combine dry ingredients in a bowl. Add warm water in small amounts and knead dough until soft but not sticky. Adjust flour or water as needed. Cover bowl and let stand about 15 minutes.

Pull off pieces of dough (size of eggs) and roll out into thin rounds. fry rounds in hot oil until bubbles appear on the dough, turn over and fry on the other side until golden. serve hot with honey brushed on top.

Heat 2 tablespoons of oil in another pan and stir fry the rice until translucent. Add this rice to the chicken mixture. Add salt and ground pepper. Cover and cook for 15 minutes over medium heat until the rice and the chicken are tender. Soak saffron in 2 tablespoons of boiling water. Add 2 tablespoons of cold water to the red food coloring. Divide the rice into three parts. Pour the saffron liquid to 1 part of the rice. Pour the red coloring to the next part. Leave the remaining part of the rice as it is (white). Garnish with fried almonds and raisins. Serve hot.

Serves: 5

8 chicken drumsticks with skin
1 teaspoon(s) garlic paste
½ teaspoon(s) ginger paste
1 tablespoon(s) blackpepper powder
salt to taste
2 teaspoon(s) lemon juice
2 egg whites
breadcumbs to roll

Wash the chicken drumsticks and pat dry. Rub all the ingredients except egg whites and breadcrumbs into the chicken and leave to marinate for about 2 hours.
Beat the egg whites well with some salt and pepper. Dip each chicken drumstick in the egg white, roll in bread crumbs and deep fry in hot oil three to four drumsticks at a time till they are cooked through, crisp and golden. Drain into a bowl lined with paper towel and keep warm till the remaining chicken drumsticks are fried.
TIPS:

The drumsticks can be skinned if desired.
The amount of blackpepper powder can be increased or decreased as desired.
Serve hot with: a mayonnaise based dip or salad like coleslaw.