Ingredients:

• Lady’s finger( Vendaikai) – 4,
• Onion – 2,
• Cashew – 3 tsp,
• Gram flour/Besan – 1/2 cup,
• Rice flour – 4 tsp,
• Red chilly powder – 2 tsp,
• Pepper powder – 1 tsp,
• Asefeotida powder – 1 tsp,
• Salt – as per taste,
• Curry leaves and cilantro – 1/2 cup (Finely chopped),
• Oil – for frying,
• Lemon juice – 2 tsp,
• Cumin seeds – 1 tsp.

Method:

• Wash the Vendaikai and hold the knife slantingly and slice the Vendaka in to 1 inch pieces.
• Finely chop the onions lengthwise.
• In a bowl, put theVendaka, onions, cashews, asefeotida, gram flour, rice flour, chilly powder, salt, pepper powder, cumin seeds and curry leaves & cilantro & mix well. Keep aside for 2mins.
• The Vendaka and onions will release some moisture, so mix well with that.
• Heat oil in kadai, put a tsp of oil in the Vendaikai mixture and mix well. If needed, sprinkle little water and mix.
• Take small portions of the mixture in to the oil and fry for 2mins till the onions turning golden brown and you get excellent Vendaka flavour.
• Sprinkle lemon juice and serve as a snack or side dish for any kind of rice dish.

Ingredients:

• Fish pieces – 6,
• Grated coconut – 1/4 cup,
• Fennel seeds – 1 tsp,
• Pearl onions – 2,
• Turmeric powder – 1 tsp,
• Red chilly powder – 3 tsp,
• Salt – as per taste,
• Curry leaves – 1 string,
• Oil – for frying.

Method:

• Clean the fish pieces well and keep aside.
• Crush the 1 tsp fennel seeds and keep aside.
• Grind the coconut, pearl onions in to a fine paste and keep aside.
• Put the fish pieces in a bowl, add the coconut paste, crushed fennel seeds, turmeric powder, red chilly powder, salt, curry leaves and mix well.
• Marinate this for 1/2 an hour in refrigerator.
• Heat 2 tsp oil in a kadai, put the fish pieces 2 at a time and keep in medium flame. Add oil on sides and Cover cook for 3-5mins.
• Uncover and turn the fish to the other side, add oil on the sides and cover cook for 3mins.
• Remove the lid and roast till golden brown and garnish with cilantro/Coriander leaves.

Ingredients:

• 250 gms potatoes sliced into long pieces.
• 2 Capsicum cut into square pieces
• 2 Onions cut into square pieces
• 3-4 Green Chillies finely chopped
• 3-4 cloves of Garlic, finely chopped
• A small piece of Ginger finely chopped
• 3/4 cup Corn flour (Maida can also be used)2
• tsp Oil
• Soya Sauce
• Tomato Sauce
• Chilies Sauce
• Ajinomoto (Chinese Salt)

Method :

• Mix the Corn flour with water, 1 tsp Soya Sauce, 1 tsp Chilli sauce and 1 tsp Tomato Sauce in a small bowl. Add some salt or, Ajinomoto as per your preference. Just ensure that the batter is thick enough to coat the potatoes.
• Put the potato pieces into the bowl 3-4 pieces at a time and properly coat the potatoes with the batter.
• Heat oil in a Kadai, and fry each of the coated potato pieces till crispy and brown.
• Drain the potatoes and keep it aside.
• In the kadai heat about 2-3 tsp of oil. Add the chopped chillies, garlic and ginger to it. Add the onion and Capsicum into it and fry for some time, about 3-4 minute. Do not let it over-fry or, turn into brown.
• Add water to it and 1 tsp each of Soya sauce, Tomato sauce and Chili sauce along with a pinch of Ajinomoto.
• Put the fried potato pieces into the mixture and let it cook for some time till the potatoes turns tender.
• Serve hot and enjoy the Indianized-Chinese food called potato chilli.

Ingredients:

• 500 gm Paneer (Prepare small Paneer balls)
• 4 tbsp Corn Flour
• Green chilli (10 to 15 medium sizes)
• 2 tbsp Tomato Sauce
• 1 tbsp Chilli Sauce
• 2 tbsp Soya Sauce
• Salt to taste
• Oil for frying
• 1 Green Capsicum (chopped)
• 4 Onions

Method:

• Mix Paneer balls with corn flour fry it in a kadai till it become brown.
• In a separate kadai, fry onions till brown.
• Cut green chilli into small pieces and add it to fried onion.
• Then put small pieces of capsicum and fry it for sometime.
• Add Fried Paneer to it.
• Then drop tomato/chill/soya sauce into kadai.
• Add salt also and stir it for 3/4 mints.
• Chili Paneer is ready.

Ingredients:

• 400 gm Button Mushrooms
• 200 gm Capsicum
• 2 medium Onions
• 2 cm Ginger
• 6 flakes Garlic
• 4 tbsp Oil
• 1 tsp Chili Powder
• 2 tsp Dark Soya Sauce
• 2 tsp Vinegar
• 1 tbsp Corn Flour
• 1 cup Water
• Salt to taste

Method:

• Cut mushrooms into halves.
• Cut capsicums into halves, remove the seeds and cut into thin strips.
• Grind onion, ginger and garlic to a paste.
• Heat 4 tbsp of oil. Fry the ground paste.
• Add chili powder and ¼ cup water. Simmer till almost dry.
• Add capsicums, mushrooms and salt. Cover and cook on low flame till vegetables turn tender crisp.
• Add Soya sauce and vinegar. Mix corn flour with water and add.
• Bring to a boil, simmer for 1 minute.
• Serve Chili Mushroom hot with noodles or fried rice.

Ingredients:

• Chicken .. 1/2 pound boneless skinless breasts cut into bite size pieces
• Onion .. 1 medium cut lengthwise
• Tomato .. 1 medium cubed
• Capsicum/green bell pepper .. 1/2 cut into long stripes
• Green chilli .. 3 silted
• Powders .. 1/2 tsp turmeric,1/4 tbsp red chilli,1/2 tsp meat/chicken pwd,1/2 tsp black pepper,1 pinch red color(optional),salt
• Cilantro/Corriander leaves .. 3 or 4 stripes finely chopped
• Oil

Method:

• Heat oil in a kadai,add onions,green chilli’s,capsicum/bell pepper saute till all are little fried say for 3 to 4 mins.Add chicken,all pwds,coat all the masala well with the chicken.
• Cook for 2 minutes then add tomatoes and cook covered at medium high for 8 to 10 minutes.By this time chicken will be cooked well(since it is boneless skinless,chicken cooks fast).
• If not cook for more time.Garnish with cilantro and serve.