I prepare these kind of bhaji very few times as I always loved those Crab style bhajis more than these. But when I felt like eating these last weekend, I prepared them and turned out quite well.

Ingredients

2 Onions

1/2 Cup Bason

1/4 Cup Corriander Leaves

1 Spoon Red Chilli Powder

1/4 Spoon Turmeric Powder

1/2 Spoon Corriander Powder

1/4 Spoon Jeera Powder

Salt to taste

Oil

Method

Finely chop onions and add the salt to it. Keep aside for 5-10 minutes
Add Bason, corriander leaves- finely chopped, red chilli powder, turmeric powder, corriander powder, jeera powder and mix to form the paste. Add water if needed.
Heat the oil in a pan, and add a spoonful of it into the paste.
Mix the paste well and fry the Bhaji's of small size to crispy brown colour.

Notes

I normally apply salt to onion and keep aside as that helps in seperating water and then the paste doesnt loosen after some time.

Since I add the heated oil I dont use eating soda, heated oil is good enough for giving crispiness

Hariyali Chicken Biryani

I wanted to eat something chatpata and hence had prepared Pani Puri. So i had plenty of pudina remaining. So was frozen chicken waiting for being cooked in freezer. Ajoy wanted to eat biryani and I wanted to get over the freeze items... Thats when this recipe was born :) and became super hit for its different taste and fragnance :)

Ingredients

6 Leg Pieces of Chicken

2 Cup Basamati Rice

1/2 Bunch of Pudina

1/2 Bunch of Corriander Leaves

2 Green Chillies

2 Cinnamon Sticks

1/4 Spoon Black Pepper

4 Cloves

4 Cardamoms

1/2 Cup Ghee

3 Onions

1 Tomato

1/2 Spoon Garlic Paste

4 Spoon Curd

1 Spoon Red chilli powder

A Pinch of Turmeric Powder

Salt to taste

Method

Marinate chicken with red chilli powder, turmeric powder, garlic paste and curd and keep aside for couple of hours.
Warm around 6 cups of water and soak the rice in it and keep aside for half an hour.
In a mixie grind pudina leaves, corriander leaves, tomato and green chilli to fine paste.
Keep aside 2 spoon of ghee and heat remaining ghee in a pan.
Chop one of the onion into thin slices and fry it to light brown colour into the ghee. Keep aside.
In remaining ghee from frying, add cinnamon, black pepper and remaining onions - grated and cook them till light brown in colour.
Add this mixture to mixie along with green paste and grind again to smooth paste
In same pan add this ground paste, 1.5 cup of water and marinated chicken and cook till completely dry with stirring in between. Add salt to taste and keep aside.
While chicken is cooking, drain the water from the rice, cook it with another 2 cups of water and salt to taste till almost done. Drain the water and keep aside for cooling down.
Heat 1/2 spoon of ghee and add cloves and cardamom to it. Fry them for a minute on low flame and then add this ghee to the rice and mix well.
Grease a thick bottom pan or cooker and layer the rice and chicken mixture alternating. Also add fried onions in between while adding chicken.
Cook on low flame for 15 minutes and serve hot

Notes

I had leg pieces of chicken so used them all but you can substitute it with equal grams plus little more of normal chicken pieces too.

Here the electric stove has variations of 8 degrees so I used 2 for cooking the layered biryani instead of my usual cooker on top of tawa and a layer of potato down the biryani. So if you are using regular stove you would need to follow same procedure so that biryani doesnt burn.