Ingredients

• Moong Dal Vada (medium size) :10

• Curd : 500 gms

• Sugar : 2 tbsp

• Salt : to taste

• Garam masala : 1/2 tsp

• Roasted Jeera Powder : 1 tsp

• Red Chilly powder 1: tsp

• Tamarind Chutney : 1 cup

• Coriander Leaves : (finely chopped) a few

Method

Soak moong-dal vada for 4-5 hours. While serving, squeeze out the water. Put it in a serving plate. Beat the curd along with sugar and pour over the vadas. Also pour the tamarind chutney and sprinkle all the masala to taste. Garnish with chopped coriander.

Serves: 6-7 persons.

BBQ chicken that has been cooked perfectly will taste delicious. Although it seems that with its increased popularity and careless manner of BBQ cooking, many people cannot enjoy this.

When the chicken has been barbecued improperly, it looks still pinkish in the center and burnt on the outside. Not only it will affect the taste but it also becomes unhealthy.

Here is a guide to BBQ chicken in a good way it can be enjoyed.

Ingredients

• 4 seeded and sliced Red chili

• 2 chopped Garlic cloves

• 5 small Onion

• 2 tsp crushed Brown Sugar

• 1/2 cup Coconut Cream

• 2 tsp Fish Sauce

• 1 tblsp Tamarind Water

• 4 boneless Chicken Breast

• As required Basil Leaves

• As required Coriander Leaves

• As required Salt

Method

• Chilies, garlic and onion to make a paste like mixture.

• Combine sugar, coconut cream, fish sauce, tamarind water and salt.

• Stir continuously.

• Make cut 4 slashes in chicken breast.

• Place chicken in a shallow dish.

• Pour over spice mixture.

• Turn to coat.

• Cover dish.

• Place it aside for 1 hour.

• Place chicken on a piece of foil.

• Grill chicken for about 4 minutes a side.

• Bast occasionally till cooked thoroughly.

• Garnish with basil or coriander leaves.

Ingredients

• 1 cup gram flour

• 1/2 cups sugar

• 1 cup water

• 1/4 tsp. cardamom powder

• 6-8 chopped almonds

• ghee to deep fry

• perforated flat spoon about 5" diameter

Method

• Boil the sugar and water together. Add a tbsp. of milk to bring up the scum.

• Keep aide, but keep warm for use.

• Make batter with gram flour, which should not be too thin.

• The batter should evenly coat the back of a spoon when dipped in it.

• Heat ghee, hold perforated spoon a little above the hot ghee, pour some batter on the spoon.

• Tap very lightly at edge of spoon to allow small droplets to fall in the ghee.

• Pour back remaining batter and wipe spoon.

• Stir the boondis in the ghee gently and fry till crisp but not brown.

• Drain and put into the syrup. Keep for 3-4 minutes before draining from the syrup.

• Spread on a wide plate, add cardamom powder, almonds and mix gently.

• Cool completely and loosen the boondi with finger till each droplet separates.

Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself. A little practice and it is very easy.

Making time: 30 minutes.
Makes: 3 cups approx.