Chicken Mayo Samosa

Ingredients:
1) Chicken Boneless 300 grams
2) Mayonnaise
3) Onion chopped 1 or 2 medium size
4) Red Chilli Flakes 1 tea spoon
5) Green chillies 2 to 3 nos.
6) Coriander leaves
7) Samosa strips
8) Salt to taste

Method:
Boil the chicken and mash it. Add red chilli flakes, green chillies, coriander leaves, chopped onions, mayonnaise and salt to the mashed chicken. Mix every thing well.
Fill the samosa strips with this mix and triangular shapes like samosas.
Heat oil in a pan and fry the samosas on low flame.

Serve with sauce or chatni of your choice.

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Sabudana Custard Kheer

This is one of the best recipe for the summer season.

Ingredients:
1) Sabudana/ Sago 50 grams
2) Milk half litre,
3) Custard powder 2tea spoon,
4) Sugar 3 to 4 tbspn,
5) Dryfruits chopped

Method:
Soak sabudana/sago for around 1 to 2

hours.
Boil the milk and add the sabudana

while milk is being boiled.
Stir at regular intervals and let it

cook till the sabudana becomes soft.
Now add sugar and stir.
In a bowl put half cup of water or

cold milk and mix the custard powder

till properly mixed. Add this custard

mix to the sabudana-milk mixture.
Add some dryfruits and stir them

together.
Serve hot or cold as per your choice.

Tip:
It will taste very good when chilled.

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Maharashtrian Sabudana Vada

Ingredients:
1) Sago (sabudana) 2 cups
2) Peanuts half cup
3) Cumin seeds (zeera) 1 tea spoon
4) Green chillies 5 to 6 nos
5) Coriander leaves
6) Boiled potatoes 3 to 4 medium

size
7) Salt to taste
8) Oil to fry

Method:
Soak the Sago/Sabudana for at least 3

to 4 hours.
Drain the excess water from the Sago

and put in a mixing bowl.
Now add roasted and crushed peanuts,

chopped green chillies, chopped

coriander leaves, cumin seeds, boiled

- mashed potatoes and salt in a bowl.

Mix them properly and give them round

shape. Fry them in medium hot oil

till they turn golden and crispy.
Serve them hot with sauce or chatni

of your choice.

Special tip:
To make them more crispy, you can add

bread crumps in the mixture.
You can also serve them with curd.

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Chicken Mayo Sandwich Made Simple

chicken Mayo Sandwich

Ingredients:
1) Chicken 250 grams
2) Mayonnaise 4 to 5 table spoon
3) Few coriander leaves chopped
4) Black pepper powder half tea spoon
5) Red chilli Flakes half tea spoon
6) Bread
7) Salt to taste


Method:

Boil the chicken with ginger garlic paste and shred the same.
Put all the ingredients in a bowl.
Mix the ingredients and then spread on the bread and make sandwich.
Serve sauce of your choice.
Tip:
You can even grill or toast the sandwich.

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Quick and easy Besan Pakodas with minimum ingredients

Ingredients:
1) Besan (Gram flour) 1.5 cup
2) Chopped onion 2 medium nos.
3) Chopped green chillies 3 nos.
4) chopped coriander leaves (kotmir)
5) Cumin seeds half tea spoon (zeera)
6) Turmeric half tea spoon (haldi)
7) Red chilli powder half tea spoon
8) Chat masala half tea spoon
9) Salt to taste
10) Oil for frying

Method:

Take a bowl and mix all the above ingredients except oil.
Heat the oil in a kadai and fry the pakodas.
Serve hot with sauce or chatni of your choice.

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Chicken Cutlets With Pasta Twist

Ingredients:
1) Chicken 250 grams
2)  Pasta 1 cup
3) Ginger garlic paste 1 tea spoon
4) Few mint leaves
5) Green Chillies chopped 3 to 4 nos
6) Boiled potatos 2 nos.
7) Black pepper powder 1 tea spoon
8) Lime juice  1 tea spoon
9) Chopped onion 1 medium size
10) 1 Egg
11) Salt to taste
12) Oil for frying

Method:

Boil the chicken with ginger garlic paste and salt and shred the same.
Boil the pasta.
Take a bowl, add shredded chicken, pasta, chopped green chillies, chopped mint leaves, boiled potatos, lime juice, black pepper powder, chopped onion, egg and salt to taste.
Mix them all and mash the potatos and pasta properly.
Make in form of cutlets in the shape you wish.
Deep fry the cutlets till they turn light golden in colour.
Remove from the frying pan and serve hot with sauce or chatni of your choice.

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Chhilke Wali Moong Dal Ka Pakoda

Chhilke Wali Moong Dal Ka Pakoda

Ingredients:

1) 2 cups split green moong dal
2) 2 tbsp coriander leaves
3) 2 to 3 tbsp mint leaves (Pudina)
4) 1 tea spoon black pepper
5) 4 to 5 green chillies
6) 1 medium size onion
7) salt to taste
8) Oil for frying

Method:

Soak moong dal for at least 2 to 3 hours
drain the water from the soaked dal
Grind the dal with coriander leaves, mint leaves, green chillies, black pepper, onion and salt
Make a fine paste
Heat the oil in kadai and fry the pakodas till they turn crispy
Serve with sauces of your choice or with green chatni


These pakodas look crispy from outside and are soft from inside

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