Chicken 65

Method part 1 1. 2. 3. 4. chicken -250 gms Egg Corn flour Salt

Mix the above and fry it. Part 2 1. 2. 3. 4. Ginger chop Garlic chop Green chili Curry leaf

Fry it till Brown Part 3 1. 2. 3. 4. 5. 6. 7. Curd Salt Lime Juice Garam masala orange-red colour Ajino moto chilli

Add the above to the part 2 and then add part one to it and dry fry it till done

Chicken Ghee roast

Ingredients: 1 kg/ 2lbs full chicken, cut into 18-20 pieces To be ground: 15 dry red chilies soaked in water for an hour (see the picture of the curry to get an idea about the chilies used), drained 1 tbsp cumin seeds 1" stick cinnamon 4 cloves Lime juice to taste

Salt to taste Ghee for frying

Method: Grind together all the ingredients for the marinade using a little water to get a thick, red paste. The color solely depends of the kind of red chilies used. We call it 'Piriyan Molaku' in Malayalam. It is scrunched up slightly curly dry red chilies. Marinate the chicken pieces in the ground paste for 2-3 hours in the fridge, covered. Heat about 1/4 c of ghee to start with. Add the chicken pieces and fry on high heat for 3-4 mins. Reduce the heat and then cook covered till done. There should be some thick gravy left on the pieces and not completely dry. If it has become a bit too dry, adjust by adding some water. Check for the lime juice and salt.

NEER DOSA ( Gluten free)

Recipe source : Amma Makes about 24 nos. Ingredients: 1 c short grain rice (Sona Masuri) Water as needed Salt to taste Method: Soak the rice in water for 3 hours. Grind it to a very smooth and fine paste with water.It should not be grainy. Transfer it to another vessel and add more water to make a batter of very thin consistency (think water!). Add salt to taste. Leave the batter aside for 2 hours. Take a non stick pan with sides and heat till you can hold your palm over it comfortably. Pour a ladle of batter on it and swirl the pan to get a nice round dosa. Since the batter is very watery, you do not have to spread it with a spoon instead you need to swirl the pan around. The dosa will have holes here and there and that's OK! Cover and cook to fasten the process. Once you see that it's cooked,fold into half to get a semi circle. Fold again to get a triangle. Transfer it to a hot pot/casserole and keep it covered. If you want, you can oil the pan and repeat the process. You can make this ahead of time.