Recipe - KFC Style Fried Chicken

Ingredients - 
1. Chicken pieces (small/medium) - 250 gms

For Marinade -
1. Chilli powder - 2 tsp
2. Salt - 1 tsp

For coating -
1. Egg - 1
2. Milk - 1 Tbsp
3. All purpose flour (Maida) - 2-3 Tbsp
4. Corn flour - 2-3 Tbsp
5. Red chilli powder - 1 tsp
6. Red chilli flakes - 2 tsp
7. Oregano - 2 tsp
8. Thyme - 1 tsp
9. Dried basil leave powder - 1 tsp
10. Salt - 1 tsp
11. Bread crumbs - 1 cup
12. Oil - for deep frying

Method -
1. Coat the pieces in the chilli powder and salt marinade. Keep in refrigerator for 30 min.

2. Mix the remaining dry ingredients together and keep ready for coating
3. Beat an egg and add milk to it. Add a pinch of salt. Mix well

4. Heat oil in a deep wok. Ensure that it is hot before starting to fry
5. Take each piece of marinated chicken and drip in the egg mix
6. Put this piece in the dry coating mix. Coat it well with the mix
7. Deep fry the pieces
8. Serve with ketchup

Note -
1. Depending on the size of chicken pieces, the frying time can vary from 5 min to 10 min
2. The colour of this may not turn out to be as red as you want. You can use food colour in the mix if you want

Recipe - Amboli

Ingredients (makes about 8)

1. Rice - 150 gms
2. Udad daal - 50 gms
3. Salt - 1 or 2 tsp

Method

1. It's a 24 hour process. So plan ahead.

2. Wash rice and udad daal and then mix and put in a bowl.
3. Put enough water in it to soak it - water level about 1 cm above the mix.
4. Keep it like this for 12 hours.This will soften the rice and daal.
5. Put it in a grinder and grind it to get a medium thick batter. If it is too thick, put some water in it.
6. Put the salt, mix it well and then keep it overnight to ferment. About 12 hours.
7. Once it has fermented, heat a flat pan or tawa. Use a thick tawa.
8. Take the batter in a small flat based bowl or vati. Pour it at the center of the tawa and then using the base of the vati, start spreading it outwards using a circular motion.

9. Flip it over once the bottom side is cooked.Should take about 1 minute to cook depending on the hotness of the tava.
10. Serve with a chutney (tomato chutney or coconut chutney)

Recipe - Tomato Chutney

This chutney goes well with absolutely anything. It has a pretty strong taste that can be enhanced by putting more chilli if you want :)

Ingredients

1. Tomato - 2
2. Curry leaves - 10
3. Green chillies - 2
4. Cumin seeds - 1 tsp
5. Asafoetida (hing) - small pinch
6. Salt - as per taste
7. Oil - 2tsp

Method

1. Chop tomatoes and chillies.
2. Heat oil in a small pan/wok. When hot, put the cumin seeds.
3. When they pop, put the curry leaves
4. After about 10 seconds, put the green chillies. Let it cook on slow flame for about 30 seconds
5. Put hing, and put the tomatoes in. Mix well and put salt. Let it cook till tomatoes are soft.
6. Let it cool down and then grind it in a mixer.

Recipe - Pohe

Ingredients

1. Pohe - (beaten/flattened rice) medium thickness - 100 gms
2. Onion - 1 big
3. Potato - 1 big
4. Green chilli - 2 medium
5. Curry leaves - 10
6. Turmeric - 1 tsp
7. Cumin seeds - 1 tsp
8. Green peas/peanuts - handful - optional
9. Salt - as per taste
10. Fresh coriander - for garnish
11. Grated coconut - for garnish

Method
1. Use a sieve to filter and throw out all the smaller bits of pohe

Soaked Pohe

2. Sprinkle water on the pohe and ensure that all of them are wet(don't over do it). Keep away
3. Peel and chop the potato into smaller pieces of thickness of about 2-3 mm. Any thinner than this, and they will get cooked before the onions get cooked
4. Chop the onion and green chilli

5. Heat a tablespoon of oil in a wok. Put cumin seeds in it followed by green chillies and curry leaves

6. When they are slightly crispy, put in the onions and potatoes together. Mix well and cover. Let them cook on small-medium flame

7. If you want to put green peas or peanuts, this is the time
8. After about 5 min, check if potatoes are cooked. If yes, then put turmeric powder and mix
9. Put the pohe and mix well till all of them are yellow with turmeric
10. Put salt as per taste (around 1 tsp should do it)
11. Cover the wok and cook for 1-2 min
12. Garnish with fresh coriander and grated coconut
13. Serve with a good mango pickle

Tips -

1. Pohe come in three forms usually - thin, medium, thick. For making this dish, the medium or thick version is better as the thin pohe tend to get soggy very quickly while sprinkling water on them
2. Can put some red chilli powder in the dish as well
3. Sprinkle some sugar for garnish if you want. Tastes different

Recipe - Corn Chatpata

Ingredients

1. Corn - 150 gms
2. Onions - 1 medium
3. Garlic - 5-7 cloves
4. Red chilli powder/Chopped Green chillies - To taste
5. Salt - To taste
6. Salted butter - 3 tsp

Method

1. Chop onions and garlic finely. If using green chillies, chop them as well.

2. Heat 2 tsp of butter in a pan and put the chopped garlic (and chillies) in it. After about 10 seconds, put the onions in.

3. When the onions are golden brown, put the corn in. Mix well
4. Put red chillies powder (if not using green chillies) and salt to taste.
5. Cook for a few minutes and put 1 tsp of butter on it. Mix well.
6. Serve :)

Recipe - Maharashtrian Chivda

Ok, so today I am gonna write the recipe of something that I have always loved eating, but have never attempted to make. Made it for the first time today and it turned out to be quite decent.

Ingredients: Serves many

1. Pohe (rice flakes) - 500 gms
2. Peanut oil - 5 Tab sp
3. Mustard seeds - 1 tsp
4. Coriander seeds - 1 tsp
5. Green chillies - 4 big chopped
6. Curry leaves - 20-25
7. Peanuts - half a fistful
8. Split Futane (no idea what it's called in English - xyz nuts) - fistful or more
9. Khas khas (poppy seeds) - 4 tsp
10. Hing (asafoetida) - 1 tsp
11. Coconut dry - 15 pieces thin 0.5 inch long
12. Turmeric powder - 2 tsp
13. Salt - 3-4 tsp (as per taste)
14. Sugar - 2 tsp

Method:

0. Ingredients are shown -

1. Take out all the small bits and powder from the rice flakes using a sieve.

2. Keep in sun light for a few hours to make them a little crispy if possible. 

3. Heat a wok and roast the rice flakes a little to make them crispier. Set aside

4. Heat about 4-5 tablespoons of oil in the wok. Put the mustard & coriander seeds in till they pop. Put chopped green chillies and curry leaves. When they start becoming crispy, put the peanuts and the futane in. Let them cook for about 20-25 seconds on low flame. Put in the poppy seeds and hing. Mix properly and put the turmeric powder. Put the salt in and mix well again.

5. Put this mixture into the roasted rice flakes in a separate pan and mix well. Sprinkle sugar over this and mix. let it cool down before storing it.

6. It stays ok for weeks and is good to eat sprinkled with freshly chopped onions.
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It's come out alright. definitely good for a first try. will modify it as i make it more often.