Kung Pao Chicken (Chinese).

Ingredients:-

Chicken - 1/2kg(boneless).

Onion - 1 (diced).

Ginger - 2tsp.

Bell pepper(capsicum) - 1(diced).

Red chili - 7 to 8(According to spice level).

Cucumber - 1 (diced)

Spring(green)onion - 1 (diced).

Peanuts - 5tsp.

Soy sauce - 2tsp.

Oil - For frying.

Corn flour - 3 tsp.

Salt - to taste.

To prepare the sauce:-

(mix everything together)

Vinegar(rice wine) - 3 tsp.

Corn starch - 1 tsp.

Soy sauce - 2 tsp.

Sesame oil - 3 tsp.

Preparation:-

1.In a bowl,combine chicken with soy sauce,salt,cornflour/mix well.

2.Keep the marination for 1/2 an hour.

3.In a large wok or kadai,pour 5tsp of oil/put the marinated chicken/stir fry it

4.Drain that in a paper towel/keep it aside.

5.In that wok add 3 tsp of oil,add ginger/red chili/onion/cucumber/fry it well.

6.Add the capsicum/salt/chicken/and the sauce.

7.Stir fry it and let it simmer for 5 minutes.

8.Turn off the stove & stir in the peanuts/green onion.

9.Serve hot & enjoy with white rice.

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Carrot Beans (stir fry)Poriyal.

Ingredients:-

Carrot - 2 (chopped into cubes).

Beans - 10(chopped into cubes).

Green chili - 3 (slit ed lengthwise).

Onion - 1/2 cup(finely chopped).

Moong daal - 5tsp.(soak in water in 10 min's).

For Tempering:-

Oil - 1tsp.

Mustard seeds - 1/2tsp.

Urad dal - 1/2tsp.

Curry leaves - 7.

Shredded coconut - 2tsp.

Preparation:-

1.Mix the chopped carrot/beans/onion/green chili/moong daal

together well.

2.Place the mixture in idly plate and keep it inside the idly maker for 15 minutes.

3.Or use a pressure cooker and put the mixture inside it/cook it for 15 min's without

fixing the visil.

4.Take the mixture and set it aside.

5.In a pan,heat 1 tsp of oil,add mustard seeds/urad dal/curryleaves/add the veg.mixture in it.

6.Turn off the stove/garnish with coconut/serve hot.

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Urad Daal Bonda.

A traditional south indian appetizer for all festival occasions in tamilnadu.

Ingredients:-

Urad dal - 1 cup (soaked in water for 1 hour).

Crushed pepper - 1 tsp.

Whole pepper - 1 1/2tsp.

Coconut(raw) - 6 tsp(diced into 1/2" pieces)

Salt - to taste.

Curryleaves - 15.

Oil - for deep frying.

Preparation:-

1.Drain the soaked urad dal completely and grind it to a fine paste

2.Take a bowl,add the urad dal paste,pepper,salt,coconut,curryleaves,crushed pepper.

3.Mix everything well.heat oil in a pan.

4.Make small balls with the batter and pour it in the hot oil.

5.Deep fry them and drain them in a paper towel.

6.Serve hot with coconut chutney.enjoy.