Ingredient

1. 1 cup sabudana
2. 2 medium-sized potatoes
3. ½ cup roasted peanuts
4. 8 to 10 curry leaves
5. 1 green chili – chopped
6. 1 teaspoon cumin
7. ½ to 1 teaspoon sugar or as required
8. lemon juice as required
9. 3 tablespoon peanut oil or ghee
10. rock salt (sendha namak) as required

1. Rinse the overnight soaked sabudana and keep it in a bowl.
2. Now, boil the potatoes, and when warm peel and chop them.
3. Take a pan and dry roast the peanuts till they turn brown in color, and when cooled make a coarse powder in a mortar-pestle or in a dry grinder.
4. Mix the coarsely powdered peanuts, salt, and sugar with the sabudana.
5. Now heat peanut oil or ghee.
6. Next, fry the cumin till they crackle and get browned.
7. Then add some green chillies and curry leaves.
8. Add chopped boiled potato and sauté for a minute.
9. Finally, add the sabudana.
10. Keep on often stirring on a low flame for approx. 4 to 6 minutes.
11. When the sabudana loses its opaqueness and starts becoming translucent, they are cooked.

• It helps build muscles.
• It also helps in keeping the bones healthy.
• Boosts immunity.
• It promotes the health of the heart.
• People who eat chicken usually have glowing and clear skin.

• Protein 40.7g
• Carbohydrates 29.5g
• Fat 21.8g
• Cholesterol 116.1mg
• Sodium 140.1mg

Ingredients

• 1 Whole Chicken with skin
• Salt to taste
• Buttermilk, as required
• 1 tbsp Hot Sauce

• 2 cups Refined Flour
• Paprika powder – 2 tsp
• 2 tsp Garlic powder
• Onion powder – 2 tsp
• Salt to taste
• 2 tsp White Pepper powder
• Marinated Chicken pieces

• 5 Whole Eggs
• 1 tsp Paprika powder
• Garlic powder – 1 tsp
• 1 tsp Onion powder
• White Pepper powder -1 tsp
• Salt to taste

• 2 cups Refined Flour
• Salt to taste
• Oil for deep frying

Preparation For Chicken Wings

1. Take a mixing bowl now add the chicken pieces, buttermilk, salt, and hot sauce.
2. Now, mix well and keep for at least 4-6 hours in the refrigerator.

1. In a mixing bowl, add refined flour, paprika powder, garlic powder, onion powder, salt, white pepper, and marinated chicken pieces.
2. Coat everything very well.
3. First, shake off the excess flour.
4. Remove them on a wire rack because we don’t want them to stick.
5. Keep aside.

1. In a mixing bowl, add eggs, paprika powder, garlic powder, onion powder, white pepper powder, and salt.
2. Add coated chicken and combine it.

1. In a paper bag or a box with a lid, add chicken and shake well for the coating.
2. Once it is done shake off the excess flour and keep it on a wire rack.
3. Heat oil for deep frying.
4. Then, add chicken pieces and fry till it is half done.
5. Double fry them until golden brown in color and crispy in texture.
6. Put on a kitchen paper towel to remove excess oil.

Ingredients

• 1 tbsp sesame oil
• 1-inch ginger, finely chopped
• 1 tbsp garlic, finely chopped
• ½ cup carrot, shredded
• ½ cup cabbage, shredded
• One medium onion, sliced
• ½ cup capsicum, julienne
• One green chilli, finely chopped
• ½ tsp Dark soy sauce
• ½ tsp sugar
• Salt to taste
• ½ tsp White pepper powder
• 2-3 tbsp Spring onion, chopped
• ½ tsp Corn starch
• Spring roll sheets

• Flour and Water Slurry
• 2 tbsp refined flour (maida)
• 1 tbsp water

Preparation

1. Take a pan or kadhai and add some oil in it on medium flame.
2. Now, add ginger and garlic and sauté until the raw smell goes off.
3. Next, add the chopped vegetables and saute them all, gently.
4. Then, add dark soy sauce, sugar, salt according to your taste, and white pepper powder. Saute until the vegetables are half done.
5. Add Spring onion and corn starch and cook for a few more seconds.
6. Remove from heat and keep aside to use later.
7. In a damp cloth, keep the defrosted rolls of the spring sheet.
8. Take a spoonful of filling in the center, fold the sides, roll it, and seal the end using a slurry of flour and water.
9. Now, heat oil in a frying pan.
10. Deep fry the spring rolls on medium-high heat until they turn golden brown.
11. Take out the fried spring rolls on absorbent paper and soak the excess oil.

• Fat 10 g
• Saturated Fat 1 g
• Sodium 374 mg
• Potassium 64 mg
• Carbohydrates 11 g
• Fibre 1 g
• Sugar 1g
• Protein 2 g

Ingredients

• ½ cup chana dal, soaked & boiled
• 1 medium potato, boiled and grated
• 1 tbsp green chillies, finely chopped
• fennel seeds (saunf), crushed – 1 tbsp
• 1 tsp roasted cumin powder
• ginger, chopped – 1 tbsp
• 1 tsp dried mango powder
• 1 tbsp red chilli powder
• Salt to taste
• 2 tbsp coriander leaves, roughly torn

• 3-4 medium potatoes, boiled and grated
• Salt to taste
• Oil for greasing hands
• 1 tbsp ghee
• Oil for frying
• Coriander sprig for garnish

Preparation

1. Mix all ingredients of filling together in a bowl and set aside till in use.

1. Firstly, add grated potatoes and salt to a bowl and mix well until it turns smooth.
2. Now, apply some oil on your palms and divide the prepared Tikki mixture into equal portions, shape into medium tomato sized balls. 
3. Next, flatten the balls between your palms slightly and make an impression with your thumb, forming a well.
4. Fill in the prepared filling and seal the edges properly.
5. Rollback and flatten with palms.
6. Then, heat oil and ghee in a pan, Shallow fry the prepared aloo tikkis till they turn golden brown in colour on both sides while pressing the tikka with the back of a spoon in intervals.
7. Drain on absorbent paper.
8. Sprinkle chaat masala and garnish with a coriander sprig.