Ingredients:

 2 cups maida (flour) - 2 cups rice flour - 1 cup sour curd - 1 green chili - 1 tsp black pepper
 1 tsp cumin(jilakara) - 2 tbsps coconut, chopped - 1 pinch baking soda
 Cooking oil for deep-frying - Curry and coriander leaves - Salt as per taste

Preparation:

 Powder the black pepper, cumin and green chillies.

 Add curd to the flours, mix well and add the powder of black pepper, cumin and green chillies. Add salt,
baking soda, coconut, curry leaves and coriander.
 Make a thick-cosistency batter, cover with a lid and set aside for 10-15 minutes.
 Meanwhile, heat oil in a kadai and put the batter into the oil with a spoon.
 Deep-fry till it comes out crispy and serve with either hot coconut chutney or tomato sauce.

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 Ingredients:• 250 gm Maida • 100 gm Sour curd • 50 gm Dalda • 50 gm Fresh coconut (cut into small
pieces) • 10 gm Ginger (chopped) • 10 Green chillies, pieces • 2 gm Cooking soda
• 1 Small bunch, curry leaves • 5 gm Jeera • 1/4 tsp Asafoetida • Oil for deep frying
• Salt to taste
How to make Mysore Bhajji:
• Take a big bowl and add cooking soda and dalda. Mix well.
• Now add curd and beat together.
• Mix maida, coconut, ginger, green chillies, curry leaves, jeera, salt and asafoetida with it.
• Make small balls from this mixture.
• Now fry them in medium hot oil.
• Mysore Bhajji is ready to serve.

Chicken leg 1ki, karam ½ spoon, perugu ½ cup, garam masala ½ spoon, allam vellulli paste 1 spoon, nimmakaya
halt, kottimera pudian paste 1 spoon.

Chicken leg l pieces gatlu petti nimmaram vuppu addii 15 nimishalu nana bettali
Veroka patralo perugu, kaaram, garamasala, miriyala podi, kesari colour, Pudina kottimeer paste taginanta vuppu
koddiga nuni vesi baga kalipi chicken leg ki pattincali, ippudu not sick pan tesukoni dani meeda chicken mukkalu
petti masala kuda danimeeda posi muta pettali, takkuva manta meeda 10 oka vaipu 10 inko vaipu purthigaa
veinchaali