Chicken Pakoda

Ingredients:
chicken - 1/2 kg chicken (without skin & bones)
corn flour - 100 grams
custard powder - 100 grams
salt and chilli powder to taste
clove and elaichi powder
oil

Method:
1. Add water and salt to corn flour and custard powder to make a semi
liquid paste.
2. Add chilli and elaichi clove powder to taste.
3. Mix chicken pieces with the semi liquid paste and refrigerate for 30
minutes.
4. Fry marinated chicken pieces in oil until crispy (up to 20 minutes)

This crispy and delicious chicken pakoda recipe is one of many
Indian Recipes from FoodClassics.com

Sweet Paniyaram

Ingredients:
Raw rice-1cup
Urud dal-2tsp
Elatchi-a pinch
jaggery-20 grams

Method:
1.Soak the rice and dal in the water for 2 hours and grind it well.
2.Then add the jaggery ,salt and allow to fermentation.
3.Now heat the panniyaram kadai and add little oil.
4.When the kadai gets hot ,Pour spoonfuls of batter into each hole and add oil along the side of the hole.
5.When it gets cooked turn to the other side and add little oil.
Now sweet paniyaram is ready.

Valaippoo fry

Ingredients:
valaippoo-1
Onion-2
Green chilli-3
Coconut-1/2 cup
Butter milk-2 cup
Mustard seed-1tsp
urud dal-1tsp

Method:
1.Take the valaippo and remove the unwanted parts.
2.Then cut the essential parts of valaippo and soak them in the butter milk for 15 minutes.
3.Then wash them.
4.Now heat the oil,add mustard and urud dal.When seed start splitting add onion and chilli and saute for while.
5.Then add the valaippo and stir well.when it gets cooked add coconut and salt.
Now valaippo fry is ready.

Spinach fry

Ingredients:
Spinach-a bunch
Onion-1
Green chill-2
Garlic-3
Coconut-1/2 cup

Method:
1.Cook the spinach,and stir well.
2.Then add the onion,garlic and chilli.
3.Then add salt.
Now spinach fry is ready.

Sakarai pongal

Ingredients:
Raw rice-1 cup
Green gram-20 gram
Jaggery-50 gram
Ghee-30 gram
Coconut milk-1cup
Dry grapes and cashnew nuts-10 grams

Method:
1.Fry the green gram.
2.Boil the water and then add green gram,rice and salt.
3.When the rice is half cooked add coconut milk and stir well.
4.Then add the jaggery, ghee, cashnew nuts and dry grapes.
Now sakarai pongal is ready.