Garlic Wine Chicken

Ingredients:

• 1 boneless chicken breast half, pounded thin
• 1/4 cup all purpose flour
• ground black pepper to taste
• 1 tbsp chopped garlic
• 4 mushrooms, chopped
• juice of 1/2 lemon
• 1 1/2 cups dry white wine
• 2 tbsp butter
• 1 tbsp oil (I use olive oil)

Preparation:

• Heat oil in a skillet. Dredge chicken breast in flour and place it in the hot skillet. Add pepper to taste. Cook until golden brown on one side, 3-4 min.
• Turn chicken over and add garlic, mushroom, lemon juice and wine. Stir and turn heat up to let liquids reduce to about 1/4 cup. 
• Remove chicken from skillet. Add butter to skillet and swirl it around until completely incorporated in the sauce and the sauce is slightly thickened. Pour over chicken and serve with pasta and choice vegetables. 

Chicken Momos

Ingredients:

For the dough:

• 120 grams all purpose flour (maida)
• 1/4 tsp baking powder
• 1/2 tsp salt for kneading flour

For the Chicken filling:

• 1 cup chicken mince
• 1/2 cup onions, finely chopped
• 1/4 tsp black pepper
• 1 tbsp oil
• 1 tbsp garlic and ginger, finely chopped
• 1/2 tsp soya sauce
• 1/4 tsp vinegar
• salt to taste

Preparation

• Grind all ingredients for chicken filling lightly and keep aside.
• Knead the flour, baking powder and salt together into a firm dough. Cover and keep aside.
• Roll the dough into 4 - 5" rounds.
• Place the filling in the centre of each round. Bring the edges together and twist to seal it.
• Steam for 10 min and serve hot with chilly sauce.

Ragi Idli

Ingredients:

• 1 cup ragi
• 1/4 cup urad dhal
• Salt to taste
• Grated vegetables, optional

Preparation:

1. Soak urad dhal and ragi separately for at least 3 hours.
2. Blend urad dhal till it becomes fluffy.
3. Blend ragi separately
4. Mix both with salt and allow to ferment overnight.
5. Add vegetables, if desired.
6. Grease idli plates, pour batter and steam for 15 minutes or until cooked.
7. Remove and serve hot with tomato chutney or mint chutney.

Rice Flakes Idli (Aval Idli)

Ingredients:

• 1 cup raw rice
• 1/2 cup rice flakes (aval)
• 1/2 cup yogurt, sour
• 5 green chillies
• 1/2 cup grated coconut
• 1 tbsp bengal gram dhal
• 2 tsp cumin seeds
• 2 tsp whole pepper
• 1/4" ginger, finely chopped
• asafoetida, pinch
• 1/8 tsp baking soda
• Salt to taste

Preparation:

• Soak rice for 2 - 3 hours. Soak rice flakes separately in curd for about 1 1/2 hours.
• Blend them together with grated coconut and chillies coarsely.
• Add salt and blend again.
• Add pepper, cumin seeds and bengal gram dhal on top of the batter and allow to ferment overnight.
• Add ginger, asafoetida and baking soda and mix batter well.
• Pour into idli plates over cashews, if desired, and steam for 10 minutes or until cooked.
• Serve hot with any spicy chutney.

Carrot Chutney

Ingredients:

• 3 large carrots, peeled and grated
• 3 tbsp grated coconut
• 3 tbsp coriander seeds
• 4 dry red chillies
• Salt to taste
• 1 tsp mustard seeds
• Oil

Preparation:

1. Heat oil in a pan, add red chillies and coriander seeds and fry till chillies turn light brown. Remove from heat and set aside.
2. Add grated carrot to the same pan and fry till fully cooked.
3. Blend these in a mixer along with grated coconut and salt to a fine paste. 
4. Heat oil, splutter mustard seeds, add it to the ground chutney and serve.

Broken Wheat Idli (Wheat Rava Idli)

Ingredients:

• 1/2 cups broken wheat
• 1 cup yogurt, preferably sour
• 1 tbsp grated coconut
• 1 tbsp grated carrot
• 4 - 5 stalks coriander leaves, finely chopped 
• curry leaves
• 1 tsp mustard seeds
• 1 tsp urad dhal
• 1 tsp channa dhal
• Cashews, optional

Preparation:

1. Dry roast broken wheat and mix with yogurt.
2. Heat oil, add seasonings, fry well and add to the mixture.
3. Add vegetables, coriander and curry leaves. Mix thoroughly.
4. Pour into greased idli plates over cashews and steam for 10 minutes or until cooked.
5. Allow to cool and remove.

Banana Idli

Ingredients:

• 1 cup semolina 
• 4 ripe bananas
• 1/4 cup grated coconut (can add more to taste)
• 1/2 cup jaggery / brown sugar (can add more to taste, I used more than 3/4 cups)
• Salt, a pinch
• 1/2 tsp baking soda
• cashews, optional

Preparation:

• Dry roast semolina till the favour is given out.
• Mash bananas and add all the ingredients.
• Mix well and add some water to bring it to idli batter consistency.
• Grease idli plates, place cashews in each, pour batter and steam for 10 to 12 minutes or until cooked.
• Serve hot.

The idlis came out well and I loved them! Try them and leave your comments!