Chicken Pakoda

Since two days its was rainy and really felt bored to have just tea for snacks, i have bookmarked this chicken pakoda quite a long and i wanted to try for sterday's snacks...I just loved this chicken pakoda , which is completely different from my usual way of making out pakodas..We enjoyed having this crunchy treats which tastes absolutely crispy and delicious..I bookmarked this chicken pakoda at Akal's Saappadu space...i followed each and everything as she explained in her post.

2cups Boneless chicken
1/2cup Gram flour
3tbsp Corn flour
1tsp Chilly powder
20nos Peanuts
Few curry leaves
Oil
Salt

Cook the chicken pieces in water with pepper powder and salt.

Shred the chicken and add the gram flour, corn flour, chilly powder, peanuts, curry leaves with enough salt...mix everything well.

Meanwhile heat enough oil and drop the spiced shredded flour coated chicken pieces in hot oil and deep fry them until golden brown...

Start having, else they will vanish within few minutes.

Papad Choori

Are you searching for something easy, simple and spicy?? you have give a trial to this papad choori, one of jain cuisine's dish..i came across this jain dish when i went through Ramki's One Page Cookbooks..i was amazed to see this easy dish with papads and spicy chilly powder, cumin powder and immediately tried out this simple dish, its seems it can be also eaten as snacks..i had this simple microwaved papads with my jain cabbage sabji and rice...together i really enjoyed having this spicy papad choori...This papad choori goes directly to RCI-Jain Cuisine guest hosted by Pj of Seduce Your Tastebuds, event started by Lakshmi...

3nos Papads
1pinch Red chilly powder
1pinch Cumin seed powder
Few drops of Oil

Brush the papads with oil and microwave for 3 minutes r until they turn crispy, crush the papads and springle the redchilly powder and cumin powder and serve..U can crush the papads very tiny too, but i prefer the papads as medium pieces...

On the way to MEC-Essential Extras guest hosted by Rachel of Tangerine's Kitchen, event started by Srivalli...

Curryleaves Rice (Kariveppillai Saadham)

I just love anything as rose, when Sweatha of Tasty curry leaf announced for Food in Colours event for this month as favourite colour theme, i dont want to come back with pink dishes, which i have hosted few months back as FIC-Pink, a fabulous event with huge success..After rose, my favourite goes to green colour, which is the colour of nature, its symbolizes growth, harmony, freshness and fertiliy, green has great healing power and its the most restful colour for human eye, which improves the vision..Dark green is associated with ambition, greed and jealousy while yellow green to sickness, cowardice, olive green is the traditional colour of peace..I love this pleasant colour and obviously my all green dishes of this month goes to FIC-Favourite guest hosted by Sweath, event started by Sunshinemom..Coming to this curry leaves rice, this is one of the most aromatic rice i prepare usually once i bought fresh curry leaves here..i can even say its one of our family's favourite..Curry leaves have loads of healthy stuffs and very much helpful for stimulating hair growth also its control diabetes if they are consumed continously for few months...to know more about curry leaves do check Mahima's Beyond Cooking blog where she talk about curry leaves and their health benefits..

2cups Cooked Basmati Rice
20nos Raw Peanuts
1/4tsp Mustard seeds
1/4tsp Urad dal
Oil
Salt

To Roast and Grind:
1cup Fresh Curry leaves
1tsp Channadal
1tsp Urad dal
1tsp Pepper corns
1/2tsp Cumin seeds
5nos Red chillies
1/2tsp Asafoetida powder

Heat few drops of oil and add channadal, urad dal, pepper corns, cumin seeds, redchillies and fry until the dals turns golden brown, add immediately the asafoetida powder followed by curryleaves and roast until the curry leaves turn crispy...keep aside and let hem cool, grind the roasted ingredients to a coarse powder..can conserve this curry leaves powder very well in an air tight box for months..

Heat a tsp of oil and add the mustard seeds, urad dal, raw peanuts and fry until the peanuts turns golden brown..add this tadka to cooked rice, springle few tsp of already prepared curry leaves powder and mix everything well..

Serve with papads and chips!!

Jain Cabbage Sabji

I dont much about Jains and their cuisine until few days back, but after reading about jains and their cuisines while googling i was amazed by their different curries without onions, potatoes and garlic..one among those jain curries is this cabbage sabji i found while googling here..this sabji is very easy with tomatoes, chopped green chillies and chilli powder etc..quite a delicious sabji goes prefectly with chappathis and parathas...even with rice with sambhar and rasam..for the first time i prepared this jain curries at home and we enjoyed it..This tasty cabbage sabji goes to RCI-Jain Cuisine guest hosted by PJ of Seduce Your Tastebuds, event started by Lakshmi

2cups Cabbage (shredded thinly)
2nos Tomatoes (chopped)
2nos Green chillies (chopped)
1/2tsp Red chilly powder
1/2tsp Mustard seeds
1/2tsp Asafoetida powder
1tbsp Chopped coriander leaves
Salt
1/4tsp Sugar
Oil

Heat the oil and add mustard seeds and asafoetida powder, let them splutters add the chopped tomatoes, chopped green chillies and saute for few minutes, add finely shredded cabbage with chilly powder, salt and mix well...cook for few minutes and add sugar..simmer for few minutes..add finally the coriander leaves and put off the stove..

Serve hot as side dish for rotis!

On the way to SWC-Cooking With Greens guest hosted by Sowmya of Creative Saga..