Ingredients:

For sauce:

Method:

Wash chicken pieces, boil with a cup of water, salt and pepper till the chicken cooks. Debone and shred it.Prepare the white sauce by melting butter in a heavy bottomed vessel. Add maida and stir on low to medium flame for 2-3 mts. Add the chopped capsicums and stir for half a mt. Remove from heat and add the milk slowly while stirring constantly. Return to heat and cook stirring continuously till it turns thick. Add salt and pepper to taste. Remove from heat, add 2 tbsps grated cheese and combine. Add the shredded chicken to the sauce along with dried herbs and combine. Spread mustard paste or chilli tomato sauce to each bread slice. Spread the cheesy chicken mixture, sprinkle grated cheese and few tomato pieces.Grill in a hot oven for 8 mts or till lightly browned.

 

 

 

 

Ingredients: 

murmuraalu or (puffed rice) - 5 cups
onion (medium) - 1
chili - 2
carrot (small) - 1
lemon juice - 2 tbsp
chili powder - 1tbsp
salt to taste - 1 tbsp
tomatoes (small) - 2 tbsp
groundnut - 2tbsp
putnalu - 1 tbs
ginger garlic paste - 1/4 tbsp

Method:

Take puffed rice or murmuraalu in a bowl and stir fry it for 1min and then keep it aside.Fry groundnut in 1tbsp oil and mix it in puffed rice.Chop onion,tomatoes,chili,carrot.Mix all the above chopped items in to the puffed rice bowl.Add lemon juice ,chili powder,salt,putnalu.

Ingredients:

Method:

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Ingredients:

Ripe Red Tomatoes - 4
Carrot - 1
Beetroot - 1 small piece
Corriander Stems - 4
Garlic - 3 cloves
Ginger - 1 inch size
Cinnamon stick - 1 inch in size
Cloves - 2
Pepper - 5
Bay Leaf - 1
Star Anise - 1 small
Corn Flour - 2 spoons
Water - 2 cups

Method:

Cut the tomatoes into 4 parts and transfer them into a vessel that could fit in your pressure cooker. add the spices bay leaf, cinnamon stick, cloves, star anise and pepper to the tomatoes. add ginger and garlic to. add a small bit of beetroot, one chopepd carrot, corriander stems and 2 cups of water. pressure cook all together upto 3-4 whistles. alternatively you can cook them stove top for over 5-10 mins or also microwave them at very high for about 5-6 mins.Cool them and remove the spices(cinnamon,cloves,star anise and bay leaf) except pepper. Meanwhile prepare the corn starch by mixing 2 spoons of corn flour with 1/4 cup of water without any lumps.before grinding them, remove the skin of the tomatoes and then grind together. boil the grounded soup, add the corn starch at slow flame and stir well so that no lumps are formed. add a bit of pepper powder & salt to taste. let the soup boil in slow flame for about 2-3 minutes. and serve hot.
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Method:

You will have to start the night before.In a bowl Mix well all the above 4 ingredients mentioned for overnight fermentation.If the yogurt is thick, then to thin the batter, add ¼ cup water.Cover the bowl with a cloth and set it aside in a warm place overnight or for 8 hours.The next day you will see tiny bubbles on the surface of the mixture. The mixture is ready for the next step when tiny bubbles appear on the surface.In another bowl, mix together the wheat flour with salt and rub the ghee or butter into it with your fingertips. Into this bowl, add the fermenting mixture and the warm water. Form a dough with these two mixtures.Knead the dough for 5 to 10 minutes or until it is silky smooth. Add a little flour if it is too wet. Gather the dough into a compact ball and cover it with a damp cloth. Again set it aside in a warm place for 2 hrs.Form it in to 15 balls and roll them into 5-6 inch discs. Heat oil or ghee and deep fry the bhaturas in the same way as you would fry pooris. Serve the bhaturas hot with chole and wedges of lemon and sliced onions.

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Ingredients:

• 6 or more medium lg. potatoes
• Oil or fat for deep frying
• Salt

Method:

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