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30Apr/18

Cauliflower fritters

Snacks And More

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Cauliflower frritters


Course Snack
Cuisine Indian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Instructions

  1. Cauliflower fritters/Phool gobi k pakode😋😋

    Recipe

    Cauliflower florets - 2 cups

    Besan -1 cup

    Rice flour - 1/2 cup

    Chopped curry leaves - 1/2 cup

    Red chilly (you can also use finely chopped green chilly)

    Salt

    Soda one pinch

    Whole coriander and fennel crushed -1/4 teaspoon

    Garam masala powder - one pinch

    Chat masala to sprinkle

    Ginger garlic paste 1/4 spoon

    Step 1- precooking the florets - clean the florets and put them in boiled water with some salt for 15-20 minutes or you can also boil for 5 minutes

    Step 2- heat oil for frying

    Step 3 - preparing the batter - take besan and rice flour and add all dry ingredients, and then add 3 spoons of hot oil and mix well, then add water and make thick batter , do not add more water. Now add precooked floret and coat, fry on medium flame in batches.

    At the end sprinkle chat masala on top and serve with dip of your choice.

    Enjoy!!

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30Apr/18

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Mozzarella stuffed Mirchi bhajiye

Course Snack
Cuisine Indian
Prep Time 20 minutes
Total Time 30 minutes

Instructions

  1. Mozeralla stuffed Mirchis :))

    Simple ans it gives tastes like pizza believe me!!

    Recipe!!

    It’s very simple and easy one!

    Step I – Preparing the besan batter.

    1 cup besan

    ½ tsp. chilly powder

    ½ tsp. amchur powder

    ½ tsp. coriander powder

    ½ garam masala powder

    ½ ginger garlic paste

    Salt to taste

    Mix above all ingredients and make a paste and set it aside for one hour. You can also add a pinch of soda[optional]

    Step II – Preparing the stuffing for filling inside the chillies

    1 one finely chopped

    1 tsp. tamarind paste

    Shredded Mozzarella cheese

    Mix the onion and tamarind and add little salt to it and keep aside.

    Step III – Boiling the green chillies and filling with stuffing

    Select big green chillies and boil in water for 10 minutes. This helps to make the chillies soft. Once they are soft, slit the chillies, remove the seeds and clean inside. Fill with Stuffing of onion and tamarind paste, then add mozzarella cheese and carefully dip in the besan batter and then fry it on medium heat.

    Once fried sprinkle some chat masala and serve with tomato ketchup!!

    Enjoy !!!

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30Apr/18

Mozzarella stuffed Mirchi bhajjis

Snacks And More
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Mozzarella stuffed Mirchi bhajiye

Course Snack
Cuisine Indian
Prep Time 20 minutes
Total Time 30 minutes

Instructions

  1. Mozeralla stuffed Mirchis :))

    Simple ans it gives tastes like pizza believe me!!

    Recipe!!

    It’s very simple and easy one!

    Step I – Preparing the besan batter.

    1 cup besan

    ½ tsp. chilly powder

    ½ tsp. amchur powder

    ½ tsp. coriander powder

    ½ garam masala powder

    ½ ginger garlic paste

    Salt to taste

    Mix above all ingredients and make a paste and set it aside for one hour. You can also add a pinch of soda[optional]

    Step II – Preparing the stuffing for filling inside the chillies

    1 one finely chopped

    1 tsp. tamarind paste

    Shredded Mozzarella cheese

    Mix the onion and tamarind and add little salt to it and keep aside.

    Step III – Boiling the green chillies and filling with stuffing

    Select big green chillies and boil in water for 10 minutes. This helps to make the chillies soft. Once they are soft, slit the chillies, remove the seeds and clean inside. Fill with Stuffing of onion and tamarind paste, then add mozzarella cheese and carefully dip in the besan batter and then fry it on medium heat.

    Once fried sprinkle some chat masala and serve with tomato ketchup!!

    Enjoy !!!

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26Apr/18

Chicken pulau/pilaf

Chicken Recipes And More, Non Veg Curries

  • A tasty and spicy Andhra style chicken pulao!!Ingredients

    1/2 Kg Chicken

    1 cup Basmati Rice

    2 tbsp Poppy seeds (khus khus)

    2 tbsp Fresh coconut

    1 tsp Garam masala

    2-3 cardamoms,

    2-3 cinamoms

    2-3 Bay leaves

    1/2 Curd fresh curd

    2 tsp Ginger garlic paste

    5-6 Green chillies

    2-3 Big onions

    1 tsp corainder powder

    1 tsp chilly powder

    1 bunch Corainder leaves

    1 bunch mint leaves

    salt to taste

    1 cup water

    3-4 tbsp Oil/ghee

    Method-

    Marinate chicken with garam masala, salt, ginger garlic paste, mint and corainder leaves, curd and keep it aside for 40 mins.

    Soak basmati rice in water for 30 mins.

    Roast poppy seeds along with some cardamoms, cinamom in a pan. After cooling it, make it into a fine paste, to this add fresh coconut and make a thick paste

    Take thick bottomed pan, add oil, add bay leaves and solid 2-3 cardomoms, 2-3 cinamom stick one inch, once nice aroma comes out, add onions and one spoon ginger garlic paste, salt, corainder powder and cook till it turns brown, add the grounded paste and cook for sometime along with green chillies, after oil oozes out, add the marinated chicken and cook for 15 minutes. Now add soaked rice and add one cup of water. Add fresh mint and corainder leaves. Mix rice and chicken properly and cook till the water is completely soaked and the rice is cooked.

    Serve hot with raita! Enjoy!!

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26Apr/18

Arabic Chicken Fry

Chicken Recipes And More, Non Veg Curries

  • Chicken masala /Chicken fry Arabic style – simple and Lip smacking!1.Boil with chicken with water and add all masalas like ginger garlic paste, coriander powder, zeera powder, turmeric, garam masala, salt and red chilly powder
    2.cook until chicken is done and water disappears, once chicken is cooked take kadai add 3-4 table spoon oil transfer the cooked chicken along with masala and fry for 5-8 mins.
    3. Towards the end take two medium size onions and 1 capsicum, chop onions very roughly, add onions and capsicum and cook for 2 mins(dnt overcook let onion and capsicum be crispy) and add 1/2 teaspoon black pepper
    4. At the end add lots of fresh coriander leaves and best serve with khatti dal and rice
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26Apr/18

Tandoori Chicken

Chicken Recipes And More, dishes

Recipe –

Step 1 – Take big chicken leg pieces and make cuts all over the meat, make deep cuts. Take two tbspn lemon juice, salt and red chilly. Make a paste out of it, rub this paste nicely all over the chicken, specially inside the cuts we made. Leave it aside for 15-20 minutes.

Step 2 – Preparing the main marination. [for two chicken legs]

2 Tablespoon thick curd[no water] 1/2 tsp ginger paste[squeeze out the water and use] 1/2 tsp garlic paste[squeeze out the water and use] 1/2 tsp corainder powder
1 tsp kashmiri red chilly
1/2 tsp black pepper
1 tsp garam masala
1/4 tspn cumin powder
1 tsp tandoori chicken masala
1/4 cardamom powder
3 tbsp lemon juice
Salt to taste.

Make a thick paste out of all the above ingredients and marinate chicken leg pieces and place it freezer for around one hour. You can also prepare it and marinate it overnight in freezer covering in a tight ziplock packet.[the more time you marinate, the more tastier is the result!]

Step 3 – Cooking the tandoori chicken

After marinating, place it in preheated oven for around 30 minutes at 200 degree C, [In case you dont have a oven you can also fry it] once done, take some oil in a pan and sizzle it for 10-15 mins on low flame, usually when we use over, the marination is left uncooked, slightly frying in little oil, will cook that and enhances the taste as well. Thats it your home-made tandoori chicken is ready!

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26Apr/18

Butter Chicken

Chicken Recipes And More, Non Veg Curries


A v rich and buttery gravy one of my favorites..!!

Step 1 – Cut boneless 1/2 kg chicken into fingershape long strips, marniate it with salt, ginger garlic paste and 2 pinch garam masala, fry them for 5-6 mins, (dnt fry completely as it would be cooked more in gravy).

Step 2 – Cut 4-5 onions roughly chopped, 4-5 tomatoes chopped tomatoes, now take a pan add 2 table spoon oil crackle 2 one inch cinamom sticks and 2 cardomoms, add cut onions, salt , saute them until brown, then add 1 tsp ginger garlic paste, cut tomotes, 1 and half tsp chilly powder, 1 tsp coriander powder, 8-10 cashew(optional), 1/2 tsp cumin powder, cook it for 15-20 minutes, once the tomatoes are done, cool this mixture and grind them to a fine paste. (i prefer grinding coz it would be silky gravy to restaurant like effect.)

Ste 3 – Take around 2 tablespoon of butter in pan[can add 3 also if your not on diet 🙂 ], heat it little, then add the grinded paste prepared in step 2,so that the aroma of butter is incorporated into the gravy nicely, to this add the fried chicken prepare in step 1, and let it cook for 10 minutes. At the end add 1 tablespoon of tomato ketchup(gives a tangy taste) and 1/2 cup fresh cream, fresh coriander leaves, 1 1/2 tsp dry kasturi methi (important) 1 tsp sugar, 1-2 drop of red color (optional).!! let it simmer for 5 more minutes and adjust the spices accordingly.

Goes best with naans, rotis. Serve Hot and enjoy..!!

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26Apr/18

Grilled Chicken pepperoita with corainder leaves sauce and roasted veggies!

Chicken Recipes And More

 

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Course Main Course
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Instructions

  1. A very yummy main course for chicken lovers!!

    Would be ready in just 15 mins!!

    Step 1 - Take two chicken breast, make slits on it with knife, marinate with salt, garlic, black pepper and olive oil. Grill it, till done. If you dont have a grill you can fry it with little olive oil until done.

    ,

    Step 2- Coriander sauce - fresh coriander leaves, salt, roasted peanuts, 1/2 green chilly (optional), 1 tsp fresh cream (optional) ground to nice running paste

    Step 3 - Roasted vegetables - Play with your choice of vegetable like capsicum, cabbage, tomatoes, and cut them into one inch cubes and slightly roast them with olive and salt.

    Now arrange the grill chicken on roasted vegetable bed and pour sauce over it. Enjoy!!

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26Apr/18

Tandoori Chicken with Chiinese Twist

Chicken Recipes And More, dishes

Tandoori Chicken with Chinese twist!!

Ingredients –
Chicken marination – Marniate 1/2 kg chicken with salt, 1 tsp ginger garlic paste, 1 tsp red chilly powder, 1 tsp black pepper, 1 tsp tandoori masala (any brand everest, mtr etc). Set aside for 30 mins in refrigerator.
Now add 2 tablespoon maida, 1 tablespoon cornflour and one egg, mix well and set aside for 10 mins. Deep fry the chicken pieces with one bunch of curry leaves.(substitute if you dont have a grill) You also grill them if u wish to, as originally tandoori chicken recipe calls for grilling bt here i have fried!

For Chinese twist –

Cut onions, red, yellow and red capsicum in one inch cube. Take kadahi add 2 tablespoon oil add curry leaves, cur vegetables, then add one tablespoons garlic sauce, one tablespoon soya sauce, 1/2 tspn of vinegar, 1 tablespoon tomato sauce and little salt, one pinch of ajinomoto, 2-3 pinches of black pepper(optional) . Now add the fried chickeni pieces into this fired vegetable and cook for 2 mins and server hot! (remember you can always play with choices of your sauces in chinese)

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26Apr/18

Aloo Paratha

Breads And More
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Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Instructions

  1. Aloo Parathas's

    Recipe!! My all time favorite, when I first read the recipe, it mentioned you might not be succesfull in getting a perfect one..!!! So, go ahead n try it, i'm sure ul get it best.!!! 

     Stuffing -

    1. 4-5 medium Potatoes(boiled and mashed)

    2. 2 medium onions (finely chopped)

    3. 1 Tomato (nicely diced - optional)

    4. salt (as per ur requirement)

    5. 1/4 spoon turmeric

    6. 1 tsp red chilly

    7. 1 spoon coriander powder

    8. Chopped fresh coriander leaves.

    9. One tbsp Oil

    10. 1tsp Ginger garlic paste</li>

    Dough - Normal chapathi dough.


First saute the onion in oil, then add ginger garlic. saute till raw smells disappears, now add remaining ingredients and saute nicely, at the end add boiled potatoes, nicely mix until the masala is incorporated in the potatoes. Make balls of this potato mixture as shown in step 1 in the image.

Roll chapathi into small round and place the potato ball as show in step 1 below. Then completely close the edges.

Roll the chapati, important note start rolling from the middle and roll very slowly, see to that the potato mixture is spread across the complete chapati. Then Use a non-stick tava and fry your paratha with butter. Server hot with chilled curd..Enjoy!!!

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