already seen this

CHICKEN GRAVY

Ingredients:

Chicken...1/2 kg

Finely Chopped Onion...2 cups

Finely chooped Tomato medium sized....3

Ginger Garlic Paste......2 tsp

red chillli powder.....4 tsp

coriander powder......4 tsp

turmeric powder.....1 tsp

Coriander leaves,Curry leaves.....as you wish

cumin seeds,,,5 tsp

aniseeds....2 tsp

cloves.... 3

cinnamon....a small piece

coconut powder......3 tsp

Salt to taste

Oil

Method:

In a  frying pressure pan add cumin seeds,aniseeds,cloves,cinnamon and allow it to get heat.

Fry it till it becomes light brown..

Now grind it with coconut powder make it to a fine paste.

In a frying  pan add oil, allow it to get heat.Then add onions ,tomato and keep frying, when it is done, add coriander and curry leaves,ginger - garlic paste , red chilli powder,coriander powder,turmeric powder saute them well so that they get mixed well with each other.

Now add chicken and stir it around so that  the masala spreads evenly all over the chicken, pour water until the chicken is immersed to 3/4 level. Add salt as per taste.

Allow the chicken  to cook for 15 mins and now add the masala powder.

Again cook for 15 mins garnish with coriander leaves .and serve hot with rice ,chappathi  or idli.

already seen this

TRI COLOUR BOONDI

Ingredients:

Gram flour - 1 cup

Rice flour - 1 tsp

Salt - a little

Soda salt - a little

Colour powder - a little ( orange , yellow, green)

Oil

Method:

To make sugar syrup:

Sugar - 2 cups
Water - 1/2 cup
Take sugar and water in a vessel and boil to make a thick syrup.

Mix all the ingredients except the colour powders.

Gradually mix the water into the flour to make a smooth batter.Whisk well.

Now divide the batter into three equal parts.

Add the three colours with the  three batters.

Heat the oil in a heavy-bottomed pan using perforated spoon with round holes,

pour the batter into the oil, shaking the spoon so that the batter drops fall through in pieces.

Use a little of batter at a time.

Use a clean, perforated spoon to turn the boondi and to take them from the oil. 

Fry them till oil sizzles.

Remove them and Drain the boondi on sugar syrup.

Do the same for other two coloured batters and finally mix all the boondies.

And store in an airtight container.