Grind chicken, onion, and coriander leaves together, Pour this ground mixture in a bowl, add scrambled potato, chilli powder, turmeric powder, coriander powder, corn flour, and salt to the chicken mixture.
Mix everything nicely, make small balls from the mixture. Coat it with bread crumbs and shallow fry in oil.
Soak toor dal and channa dal along with red chilli and asafoetida in water for an hour. Grind it coarsely. Finally add ginger and garlic. Steam the ground dal mixture in idli maker or steamer for 10 minutes.
Chop okra into small pieces. Heat oil in a pan, crack mustard seeds and add curry leaves, add okra pieces, salt and chilli powder.Simmer the heat and cook it nicely. Finally add the steamed dal and give a nice mix.
Soak tamarind in 1 cup water. Marinate fish with chilli powder, coriander powder, turmeric powder and salt. Mix corn flour with water.
Heat oil in a pan, coat it with corn flour batter and bread crumbs, shallow fry it in oil.
Extract juice from tamarind, heat one tsp oil in a pan, add mustard seeds, fenugreek seeds, and curry leaves, pour tamarind juice, grind everything given under "Grind" and add it to tamarind juice, finally add turmeric powder and salt.
When the rasam starts boiling, drop fried fish one by one and garnish with coriander leaves.
Remove from heat and serve hot with rice and papad.
Fry mini idlis in 1 tsp ghee until it turns light brown.
In a plate, spread fried idlis, spread half the chutney, sprinkle onion and tomato, spread rest of the chutney, finely add yogurt and sprinkle oma podi and boondi.
Your idli chaat is ready in no time.
Note: If your using normal sized idli, cut each into four pieces before frying.
Cut onion lengthwise, cut mushrooms and cube tofu into pieces.
Heat 1 tsp oil in a pan, saute onion and mushroom for 4 to 5 minutes, add milk cream and water, when it starts boiling add tofu, pepper powder, and salt.
When the gravy starts thickening, remove from heat. Serve hot with roti or steak.
In warm milk, add yeast and sugar, let it rest for about 15 minutes.
In a large bowl add maida, oil, and salt, mix nicely, then add warm milk with yeast and sugar. Knead everything into a sough dough. Cover this and rest it for 3 hours. Dough will double its size.
Mash potatoes, add cornflour, chilli flakes, oregano mix, and salt. Mix everything, it will be little sticky. Take a small ball and roll it, coat it with breadcrumbs and shallow fry the potato filling.
After three hours, take the dough and spread it in circle with your finger. Cut it into triangular shape with pizza cutter.
Place the fried potatoes inthe cut maida pieces roll it, brush olive oil all over the roll and dust chilli flakes and oregano mix.
Arrange these rolls in the baking tray and bake it high for 8 minutes. Serve hot.
