CHICKEN DISHES

HYDERABADI MURG KOORMA (mirch masala) 18.02.01 a. Cut chicken into pieces, clean and marinate with : GG paste, brown onion paste, Salt, jaipal powder, red chilli powder, haldi powder, grated coconut, white teel, kaju paste, curd mix - for half an hour. b. In a pan, ghee, bay leaves, dal chini, cloves, elichi, marinated chicken (a.) boil at low heat. Add little water, add lime juice. MURGH SUNELI 23/03.01 In a handi, take 2 tbsp ghee, add half ground onion paste, 2 tbsp GG paste, stir and fry. Add 2 green chillies longish cut, tsp haldi powder, 1 tbsp white pepper powder, add chicken pieces and fry till dry.. Add little water and boil. Add cashew nut pieces, 2 tsp, kaju paste (boiled), asald and garam masala. Add zafran ( color) in milk, and boil. Boil till cooked. SHIKARI MURGHI UTN 9/4/01 Take 4 chicken legs and cut ( put karvanas). Apply limboo, red chilli powder and salt. In a pan take ghee, add chicken legs and fry. Add little water and fry.Cover the lid and boil till dry. Remove the legs in a plate. CHICKEN PISTE KE SALAN (mirch masala) 29/04/01 a. Take boneless chicken slices . Konchi with knife. Add green chilli paste, and chopped ginger.stuff on the slices and roll.Steam in a thandore and boil. b. For gravy. Make paste of GG paste, coriander powder, cummins seeds powder, elich powder, add little water and make paste. c. In a pan take ghee, onion paste, pista paste, dahi, water, green chilli paste, water and salt. Add B and boil d. In a plate, take the boiled rools , cut across, add gravy and garnish with pista. MURG MALAI (mirch masala) 29/04/01 In a pan take desi ghee, Add onion slices, red chilli powder, jeera, green chillies, almonds, kaju pieces, boneless chicken pieces, salt, black pepper red chillie pieces, dahi, grated paneer, khoya, malai, cream and little tomato sauce. Boil CHICKEN METHI UDAYA KANNADA 30/04/01 In a pan take oil, fry plenty of onion slices. Add methi leaves and fry. Add coriander paste, curds, cream and pepper. Add chicken pieces, little haldi, salt and water ., Boil. Add garam masala, coriander leaves. Boil till fully cooked. Garnish with kaju pieces, boiled egg half. And coriander leaves. MURG MASALAM SALIANA UTN 8/4/01 a. Take desi chicken and remove the skin prepare for stuffing. b. In a kadi, take ghee, add GG paste, and fry. Add Badam, pista, and kaju paste. And brown onion paste. Add GM and coconut grated. Add salt and fry. Remove in a bowl. c. Stuff (b.) in the chicken and stich the chicken with a thread. Put toot pick at the bottom. d. In a kadi, take ghee, add GG paste, red onion paste, water dahi, boil. Add the stuffed chicken and add water and boil. Or keep in an oven. Remove in a tray and garnish with coriander leaves and onion.

CHICKEN BANGLA BANGLA 14/5/2003 In a pan take oil, add chicken pieces, fry till brown and remove in a plate. In a pan take , add onion and lasoon pieces, and fry . Add chicken pieces, cover and boil. Add limboo juice, salt, jeera red chilli powder, coriander powder, haldi powder, tomato paste, peas, water and boil. Add half boiled potatoes and corn flour. CHICKEN SWEET AND SOUR Mirch Masala 03/06/01 Take boneless chicken pieces and marinate in egg. Fry the chicken pieces in deep oil and remove on tissue paper. SAUCE: Kadai take oil or butter, add lasoon pieces, add sabjee onion pieces, cucumber, pine apple, capcicum, spring onion and tomato pieces and toss. Add vinegar, tomato sauce, sugar and salt, add one cup stock and boil. Add chicken pieces and boil. Add: 1 tsp corn flour mixed in water. THAI CHICKEN BANGLA 5/6/01 Marinate chicken pieces with lasoon paste, soya sauce, oil, brown sugar, lime juice and mix. Fix the pieces on the wire and fry on a tava. In a mixer, roasted pea nuts, red chilli powder, garlic, onion and add little oil and water and grind. In a pan take little oil and fry the paste of 2. add little water and salt and boil. It will become dry paste. Add soya sauce, brown sugar and lime juice. Keep the sticks with fried chicken in a plate and pour the paste of No.3. KERALA KOZHI VADAI ZeeTV Boil potatoes. Remove skin and make paste. In a pan take little oil, add pepper corns, jeera, sauf, cumin seeds, red chilli powder, and grated coconut and fry. Add GG paste , little water and boil. Make paste.. Add chicken kheema or tiny pieces, GM, chilli powder coriander leaves and mix. Make balls and keep them in a tray. In a pan take oil and deep fry the balls. Eat with chutney. CHICKEN SALAD STV 8/7/01 Boil chicken pieces, and apple and marinate with little vinegar. Take fresh salad leaves, clean in water, Add in a bowl papaya pieces, melon pices, small tomato pieces, raddish pieces and spring onion. Add apple juice and salt and pepper powder and chicken pieces, and apple pieces. Add salad oil KERALA CHICKEN STEW 1 Chicken skinned. 2. 3 tb oil, 3. 2 onions finely sliced, 4. 5 spring curry leaves, 5. 2 cinnamon, 6 6 cloves, 2 cardamom, 7 1 tb sliced ginger, 8 on large coconut grated. 9 1 tsp chopped garlic 10. fresh pepper powder ( to taste) 11 4 green chillies, chopped. 12 2 potatoes cut into cubes. Wash and cut chicken pieces. Grind coconut, extract milk and then thin milk separately Heat oil, saut onions along with 4 to 7, 10 and 11. Add chicken and thin milk, potatoes and salt. Cook till fully boiled. Add thick milk just before you put off the fire. CHICKEN MUNCHURIAN Hardil 06/07/01 Fry Boneless chicken pieces, dipped in egg and corn flour and salt. Keep them in tissue paper to dry off the oil. in a wok, take oil, add pcs of garlic, chillies and fry. Add chicken stock or water, add pepper powder, ajina moto, salt , soya sauce and boil. Add corn flour in water and fried chicken pieces, spring onion pieces, . Boil. Garnish with tomato pieces.

GOAN DISHES

BT 7/9/02 - Regos kitchen

STEAMED PRAWNS Take a dozen really fresh water prawns, devein them, if necessary, but keep the shell and head intact. Put them in a clay pot with absolutely no water. Throw in roughly chopped onion, a few whole dry red chillies, six pieces of kokum and 7-8 cloves of garlic, slightly crushed. You can drizzle a little extra virgin olive oil on the top if you like, sprinkle a little thick sea salt, cover and steam for 5-7 minutes. The result is divine light, flavourful with aroma but not the punch of spice. CLAMS IN COCONUT (KUBE) 2 cups of clams. Coconut grated fine, 2 tsp coriander seeds, 1 tsp cumin seeds, 5 red chillies whole ( Goa or Kashmiri), 2 chopped tomatoes, 2 chopped onions, 3 chopped green chillies, 1 chopped giner, 5 garlic flakes, 2 tbsp tamarind pulp, 1 tbsp haldi powder. 1 cup of water, oil to fry, salt to taste and 4 tbsp fresh coriander leaves. Method: Take frying pan with little oil and roast red chillies, coriander seeds, jeeera and purmeric powder lightly. Grind together to a fine paste. Take a saucepan with little oil in it and saut chopped garlic, ginger and onion till it is light brown in colour. Then add roasted masala powder and stir. Add chopped tomatoes, cook for a few minutes and add clams. Cover and steam for a couple of minutes. Add grated coconut, tamarind pulp, chopped green chillies and fresh coriander leaves.Add cup of water. Stir. PRAWN IN CORIANDER INGREDIENTS: 1 kg. prawns ( approximately 30 nos per KG) fresh white prawn cleaned and de-veined. 2 nos lemon juice, 5 green chilli paste, 1 tbsp fresh coriander leaves chopped.2 onions finely chopped. 1 tsp haldi, 2 cups of thick coconut juice. Salt to taste and oil to fry. METHOD: Clean and devein the prawns and wash well. Marinate with salt, lemon juice, ginger, garlic paste and haldi and keep aside. Take a little oil, and saut the finely shopped onion till golden brown. Add marinated prawns and fry for a couple of minutes. Add the thick coconut milk and stir. Add coriander leaves chopped and salt. Serve hot with pau.

SALADS
MUSHROOM SALAD INGREDIENTS: 100 Gms. Mushroom, 100 gm baby corn, A Mushroom 4 pcs, Onion sliced, kakdi, and tomato - mix Add: baby corn, salt , pepper, olive oil, cream and lime juice TABUOLEH SALAD (MIRCH MASALA 20/05/01) In a bowl, take daliya powder, add water, boiled coriander boiled, chopped parsley, tomato pieces, spring onion, pudina, black pepper, salt, olive oil, limboo juice and mix PASTA SALAD Dressing: In a bowl, take cream, add mustard powder, salt and black pepper. In a another bowl take 2 cups of pasta, add olive oil, salt , cucumber pieces, tomato pcs, parsley long pieces, add the above dressing and cold milk.

CHINESE DISHES
VEGETABLE EGG DROP SOUP In a pan, take little oil, add garlic pieces, onion small pieces, tomato small pieces, tomato Puree, water, pepper powder, ajina moto, and salt to taste. Stir, add lime juice and little Vinegar. Add corn flour mixed with curd/water. Boil, add egg white drop. Garnish with dania leaves. HOT GARLIC POTATO Cut potato fingers and fry in oil till golden brown. Remove on tissue paper.

In a kadai take oil, add lasoon pieces, red chilli paste, and fry. Add tomato ketchup and salt, add little sugar, little honey and stock 4 tbsp. Add little corn flour paste,potato fingers and toss. Add white teel and onion pieces and red chilli flakes ( if needed) CHILLI CHICKEN
Marinate boneless chilli chicken, with egg, corn flour and pepper powder. In a pan, take oil, fry the chicken pieces (A) and dry them out on tissue paper. In a handi, take oil, add garlic pieces, green chillies, capsicum, soya sauce, water (chicken stock), add: white pepper powder, ajinamoto, salt and add the fried chicken pieces. Add corn flour mixed in water. Boil VEGETABLE MUNCHURIAN Fine cut cabbalge, gajar and cauli flour. In a bowl, mix the vegetables (A) add ginger pieces, green chilli pieces, white Pepper, corn flour and mix . Add water if required and make balls. In a pan, take oil and fry the balls (B) in medium flame and dry them out on Tissue paper. In a handi, take oil, add GG paste, green chilli pieces, soya sauce, water/stock, Pepper powder, ajina moto, salt and boil. Add the fried balls, add corn flour mixed with water. Garnish with coriander leaves. BONELESS CHICKEN WITH CAPSICUM Marinate chicken ( boneless - ) with 2 eggs, salt, red chilli paste, soya sauce,red chilli powder,corn flour and vinegar. In a pan, take oil, fry all the chicken pieces till golden brown. Put all the pieces in a plate. In a pan , take oil,take onion slices, simla mirchi pieces, and the pieces and fry. GINGER CHICKEN Ingredients : Chicken pieces, preferably, breast pieces, musrooms, cut into 8 pieces, ginger and garlic cut into longish pieces . In a handi take oil, fry ginger pieces, add chicken pieces, pepper powder, and fry. In a bowl, take corn flour and add water and stir. In Pan A add mushroom pieces, soya sauce, sugar and stir. Add cup of brandy, and Ajina moto ( Optional). Garnish with sping onion. SHANDUNG CHICKEN (Shekar Kapoor) Take boneless chicken pieces, add corn flour, eggs, soya sauce, salt and mix. Fry in deep oil and remove. Pan add chilli oil, garlic pieces, red long chillies cut longish, add chilli paste, amchoor, ajinamoto, add chicken pieces, and fry. Add chicken stock or water, add corn flour with water, Cut pine apple into two, remove the centre portion and put the chicken pieces in it and garnish with spring onion.

TARLA DALLAL
CHEESY CORN FONDUE In a pan, take little butter, add 2 tbsp maida, stir. Add 1 cup of milk, 1 cup of water, cooked corn, cooking cheese, table cheese, little salt, black pepper, green chillies, and boil. Put in a mug. Serve with salad, and crispy bread pieces. PANNA ( Lemon grass infusion) In a small pan take 2 cups of water , add 2 raw ,mangoes, mint leaves, lemon grass and boil. Remove skin, take the pulp in a small bowl, add little ghee, sugar 1 tsp. Add saffron, elichi powder. Put the pulp in round glasses, add ice cubes and water and stir. Remove again in the bowl, transfer it to the grinder, grind, strain in a bowl and keep in the fridge. Put in glasses, add ice cubes and lemonage

PRAWN CURRY Marinate prawns in dahi and GG paste. In a pan take oil, red chilli powder, tomato pieces, green chillies pieces , add coconut Milk and add the prawns. Add salt to taste. SOYA SUNK KABAB Take soya granules and grind. Add grated boiled potatoes, green chillies, jeera, GG paste, garam masala and egg as binding agent. Add salt and make paste. Make balls and put into a stick and fry. KOTMIR WADI In a bowl, take bason, add onion pieces, lasoon pieces, green chilli pieces, jeear, teel, sugar and fresh coconut grated. Mix In another bowl, take bason, add dhania leaves, paste of lasoon jeera, green chilli pieces, add haldi teel sugar and salt. Mix with little water and make batter. Put this batter in a thali applied with oil and boil in a tandoor. Remove from the tandoor , cool it down and cit into diamond pieces and fry in deep oil and remove on a tissue paper. BISI BELE HULIANNA Requirements, rice, drum sticks and chana daal. Soak chana daal in water and boil . Masala Powder: elichi, pepper, coriander, jeera - make powder In a kadai, take half boiled rice, half boiled vatana, chana daal, drum sticks and coconut grated. Add tomato pieces, onion paste, red chilli powder, little hing and the masala powder per 2. Add little water and boil Add curry leaves, kaju paste/pieces, and tamarind water. This becomes just like kichdi. Garnish with ghee , mustard seeds, and red chilli pieces. BEANS FUGAD In pan take oil, add mustard seeds, curry leaves, onion pieces, green chilli pieces, haldi, beans small pieces, salt and grated coconut.

INTERNATIONAL DISHES
MURG E AZAM ( South Africa) 1 in a pan take butter, add onion pcs, tomato pcs, capsicum opcs, GG paste, boneless chicken pcs, red chilli powder, haldi and boil. For 10 minutes. Add copra, elichi and coriander powder, brown onion paste, coriander leaves and chopped ginger pcs ( longish and salt. POT BREAD In a bowl take 6 cups of flour, add soda-bi-carb, add dahi, mionese, honey, water(cold) and salt . Mix well with a spoon. Pour the dough on the cast iron plate after applying oil and garnish with teel seeds. Keep in oven at 180 O CARINEAN DISHES TRINIDAD PULAV Marinate potato pieces with soya sauce, onion pcs and green chillies. Ina pan take butter, add sugar, milk and when it becomes little brownish add marinated potatoes, add water and boiled rice and salt. Add tomato ketchup, gajar pieces and mutter ( peas). Boil till everything is cooked. JERK CHICKEN In a grinder take garlic, ginger pcs, onion, spring onion, green chillies, red chillies, red chilli powder, cinnamon, and all spices . Add soya sauce and grind. Add chicken pieces in the paste and marinate for 3 hours after adding salt to taste. Roast in the oven at 230 or fry. MANGO AND COCONUT ICE CREAM Take mango puree in a bowl, add beaten eggs, lemon pieces, sugar, fresh cream or condensed milk, grated coconut. Roast in a pan for a while and cool down. Add beaten eggs , mango pulp, and fresh cream, roasted coconut and mix. Keep in the freezer for 4 hours. MACHLI KABAB SAISA a. Marinate fish with onion, GG paste, red chili powder, green chilli pieces and vinegar. b. Make egg flip. Dip the pieces in the egg flip, rava or bread crumps. c. In a pan heat oil, dip the pieces and fy till golden brown. FRY FISH Marinate fish with salt, red chilli powder, pepper powder, dahi, ginger/garlic paste green chillies pieces and egg. Fry till brown & serve with coriander chutney, onion pieces, carrot pieces and lime pieces.

GUJRATI DISHES

WOMANS ERA I /JULY /2002

KADI INGREDIENTS: 2 cups sour buttermilk, 2 tbsp gram flour, tsp turmeric powder, 1 tsp salt, tsp chilli powder, tsp cumin seeds, 1 tsp sugar or jaggery, 8-10 curry leaves, 1 tbsp oil, a pinch of asafetida, chopped coriander leaves. METHOD: Mix butter milk, gram flour, turmeric and salt. Cook this mixture on a medium flame. Add jaggery and chilli powder to it. Heat oil, add cumin seeds, mustard seeds, curry leaves, and asafetida. When they crackle, remove from fire and add to kadi. Sprinkle coriander leaves and serve. BATATA NU SHAK INGREDIENTS: kg potatatoes, 1 tsp salt, 1 tsp red chilli powder, 1 tbsp tamarind pulp, 1 tbsp jaggery ( grated), tsp mustard seeds, 1 tsp sesame seeds, tsp haldi, 1 tbsp coriander-cumin powder, a pinch of asafetida, 6 tbsp oil. Chopped coriander leaves for garnishing. METHOD: Peel and slice the potatoes. Fry in oil. Take the remaining oilo, add mustard seeds and asafetida. When they crackle add all the spices and fry for a few seconds. Add potatoes, tamarind pulp and jaggery. Cook till the gray thickens. Remove from fire and garnish with coriander leaves. GOBI SHAK INGREDIENTS: Kg shredded cabbage. 50 gms ground nuts, roasted and pounded. 1 tbsp green chilli and ginger paste. 2 tbsp sliced raisins. 1 tbsp corander and cumin powder. 1 tsp salt, tsp mustard seeds, tsp haldi, 1 tsp lemon juice, tsp garam masala, 50 gm cooking oil, 2 tsp sugar. Chopped coriander leaves. METHOD: Heat oil, add mustard seeds. When they start to crackle, add all the spices and fry for a few seconds. Add cabbage and mix well. Cover and cook till done. Add sugar, lemon juice and coriander leaves. MOONG DAL DHOKLA INGREDIENTS: 1 cup moong dal without skin. 1 tbsp ginger-green chilli paste. 1 tsp salt. A pinch of asafetida. A pinch of soda bi- carb. tsp turmeric powder, 1 tsp lemon juice, 1 tsp sugar. For tempering: 4 tbsp groundnut oil, 1 tsp mustard, 8-10 curry leaves. For garnishing: Chopped coriander leaves, and grated coconut. METHOD: Wash and soak the dal for 6-8 hours. Grind coarsely in a mixie. Add salt and leave to ferment for 6-8 hours. Mix ginger-chilli paste, haldi, bi-carb, sugar and lemon juice. Spread on greased thali and steam cook the mixture. When cooked, cut into sqares. Heat the oil, and add mustard seeds,and curry leaves. When they crackle, pour over dhokla, . Garnish with grated coconut and coriander leaves and serve.

METHI NU PURI INGREDIENTS: 2 cups wheat flour, cup gram flour, 1 bunch of fenugreek leaves, ( finely chopped). 8 tbsp oil, 1 tsp salt. 1 tbsp ginger-green chilli paste. Oil for frying. METHOD: Mix 1 tsp salt in chopped leaves, After some time, squeeze out the bitter juice and wash with water.. Drain and squeeze again. Mix all flour, spices, paste and oil in the above leaves. Make a soft dough and keep co vered for hour. Make small puries and fry in oil. DOODH PAK INGREDIENTS: 1 ltre. Full cream milk. 8 tbsp sugar. 4 tbsp rice. 2 cardamoms powdered). A pinch of saffron. METHOD: Clean and wash the rice. Bring milk to boil, and stir continuously till it thickens slightly. Add rice and leave it to simmer. When rice is cooked, add sugar and cook till mixture thickens. Remove from fire. Add saffron and cardamom powder. LAPSI INGREDIENTS: 1 cup broken wheat. 4 tbsp ghee, cup jaggery grated. 3-4 cardamoms, 1 stick dalchini, 2 cups of water.1/2 cup of kismis, almonds and cashew nuts. METHOD: Heat the ghee and cardamom, dalchini and broken wheat. Roast till they are light brown. Make a syrup with water and jaggery. Add this syrup to broken wheat. Cook till soft. Add dry fruits. KHATTI MITHI DAL INGREDIENTS: 1 cup arhar dal, 1 tsp salt, 1 tsp green chilli paste, tsp haldi, 1 tsp coriander- cumin seed powder, 2 kokum flowers or tamarind pulp. 2 tbsp jaggery grated, 2 tbsp goundnuts, 2 tbsp potato, pumpkin, and yam ( chopped), 1 pinch of asafetida, 8-10 curry leaves, 1 tsp mustard seeds, 1 tsp cumin seeds, 2 tbsp groundnut oil. Coriander leaves for garnishing. METHOD: Cook dal till soft in a cooker. Mash and keep aside. Heat oil in a pan and add asafetida, sumin , mustard seeds and the rest of the spices. After a minute, add cooked dal, vegetables, jaggery and kokum. Boild dal till fairly thick consistency is obtained. Remove form the fire and garnish with coriander leaves. OONDHIYA ( MIXED VEGETABLES) INGREDIENTS: 2 Potatoes, 2 sweet potatoes, 100 gms yam, 4 round brinjals, 810 papdi beans ( sheet beans), 1-2 raw bananas, 8-10 french beans, 2 tbsp corander- cumin powder, 2 tsp chilli powder, 2 tsp salt, tsp haldi, 2 tbsp goundnuts soaked and skin peeled. 2 tbsp sugar, 2 tbsp lemen juice, cup grated coconut, 1 tbsp ginger-garlic paste. 1 tspp thymol seeds, a pinch of asafetida, cu oil, chopped coriander leaves. For muthias: bunch of fenugreek leaves chopped. cup of gram flour, tsp salt, tsp chilli powder. METHOD: Peel and cube yam, potatoes, sweet potatoes, . Slip banana, brinjal half way. Mix fenugreek leaves, gram flour, salt and chilli powder. Knead with water to a medium dough. Make small balls, and deep-fry, them. Keep aside. Heat oil and fry the ginger-garlic paste, add the rest of the spices and fry well. Mix all the vegetables, and cook on a low flame without adding water. Add

ground nuts and muthias and cook again for 10 minutes. Sprinkle coriander seeds and coconut. For muthias: Mix all the ingredients and prepare muthias. ALOO VANGI SHAK INGREDIENTS: 2 big brinjals, 4 big tomatoes ( sliced) , 4 medium potatoes, ( peeled and sliced), 2 tbsp coriander- cumin powder. tsp haldi, 1 tsp garam masala, 1 tsp salt, 1 tsp chilli powder, 1 tsp sugar, 100 gm oil, and chopped coriander leaves. METHOD: Heal oil in a pan. Add all spices, and tomatoes and cook till soft. Add sugar and vegetables. Mix well and cook till done. Sprinkle garam masala and coriander leaves. BAJRE NU VADA INGREDIENTS: 250 gm bajra flour, 50 gm wheat flour, 100 sour curd, 2 tbsp green chilli paste, 2 tbsp sesame seeds, 50 gm oil, 1 tsp salt, 1.2 tsp haldi, 1 tsp sugar, a pinch of asafetida, cup coriander leaves, oil for deep frying. METHOD: Mix curd and bajra flour, . Keep aside covered overnight. Add the rest of the ingredients and mix well. Fry vadas in oil. MASALA NU PURI INGREDIENTS: 1 cup wheat flour, 1 tsp salt, tsp haldi, 3 tbsp oil, a pinch of asafetida, 3 tbsp til, 1 tbsp cumin seeds and oil for frying. METHOD: Mix flour, spices and 6 tbsp oil. Make a soft dough with the help of lukewarm water. Roll out small puris and deep fry them in oil. SUKHADI ( SWEET) INGREDIENTS: 250 gms of wheat flour, 300 gms of desi ghee, 200 gms of jaggery, 1 tsp dry ginger powder, 2 tbsp coconut powder, 4 tbsp sugar powder. METHOD : Heat ghee in a wok. Add wheat flour and roast till light brown on a low flame. Add the rest of the ingredients and mix well. Remove from fire and spread in a greased tray. Cut immediately into pieces. SHREE KHAND INGREDIENTS: 1 ltre of full cream milk, 100 gm sugar powder, t tsp curd, 1 tsp green cardamom powder, a pinch of jaiphal powder. METHOD: Boil and cool the milk. Mix curd and set it for 6-8 hours. Hand the curd in a muslin cloth for 3-4 hours. Take this hung curd and measure it. Add equal portion of sugar powder. Mix well and add elichi and jaiphal powder.

MANGLORE SNACKS
MIXED DAAL WADA Put 2 cups of moong daal, 1 cup of chana daal, 1 spring onion, red chilli powder, 1 tsp jeera powder, 1 tsp of haldi, tsp GG paste in a mixer and grind. Make balls and fry in 500ml oil. PALAK KE PAKODE Take in a bowl, add 1 cup of besan, salt, red chilli powder, haldi, ajwain, safed teel (1/2 tsp) baking soda and little water. Stir. Make bater. In a pan take 500 ml oil, dip the palak leaves in the batter and fry.