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Sunday, 4 November 2018

SAMOSA

SAMOSA
"To make samosa is not at all difficult as we all think.Samosas are so yummy pastry with spicy vegetable fillings.They can also be prepared as in sweet form or savory one.In South India i found samosas are even filled it with chicken or meat fillings.I request you all must try once at home and make your husband and kids happy with a biigi smile".
INGREDIENTS:
For the dough:
All purpose flour--------------------1/2 cup
Carom (ajwain) powder(optional)-1/2 tsp
Lukewarm water---------------------1/4 cup
Salt-------------------------------------to taste

For filling:
Potatoes peeled and chopped-----3 large
Green peas --------------------------1/2 cup
Turmeric powder-------------------1/2 tsp
Green chillies-----------------------1-2 nos
Garam Masala-----------------------1/2 tsp
Amchur(dry mango powder)------1/4 tsp
Cumin seeds-------------------------1/2 tsp
Coriander leaves--------------------1 sprig
Oil-------------------------------------as needed

METHOD OF PREPARATION:
  1. Use a bowl to to prepare the dough.Knead it after adding salt and ajwain powder(optional) by adding little by little water. and keep it aside by covering it with a light wet light cloth for 10 minutes.
  2. For filing: Heat oil in a pan and add cumin seeds and onion saute it well.
  3. Later add the potatoes and green peas and saute well by adding salt,turmeric powder, garam masala, amchur powder(dry mango) and mix well.
  4. keep it in a low flame allow it to cook.Once done remove it from stove and keep it aside to cool down.
  5. To assemble the samosas..divide the dough into small circle and roll it with the rolling pin and cut the circle from middle like a half moon.
  6. for each half moon make the shape like a cone and dip your finger in water and apply on the edges and seal it.
  7. Now take the fillings and fill it and close it again by water paste.
  8. For frying: take a deep bottom vessel./pan and heat oil in it for deep frying..and when the oil is heated well..put these samosas and deep fry until golden brown.
  9. Serve it with chutney/yogurt or tomato sauce.
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Saturday, 3 November 2018

CHICKEN BURGER

INGREDIENTS:

Boneless chicken breasts-----1/2 inch nos
chicken
CHICKEN BURGER
Burger Buns--------------------4 nos
Salt------------------------------to taste
Kashmiri red chilli powder---1 tsp
Lemon---------------------------1 no
Yogurt---------------------------3 tbsp
Ginger garlic paste------------each 1 tbsp
Garam masala powder--------1/2 tsp
Mustard Oil--------------------1 tbsp
Onion ---------------------------1
Butter ---------------------------as required
Mayonnaise---------------------2 tbsp
Oil-------------------------------1 tbsp
Lettuce leaves------------------a few
Carrot----------------------------1 cup grated
Cheese---------------------------4 nos.

METHOD OF PREPARATION:

  1. Firstly wash and minse the chicken and add salt, 1/2 tsp Kashmiri red chilli powder and juice of 1/2 lemon and mix well. 
  2. Set aside in a refrigerator to marinate for 15 minutes. Mix together yogurt, garlic paste, ginger paste, salt, 1/2 teaspoon Kashmiri red chilli powder, garam masala powder and mustard oil in a bowl. 
  3. Add chicken and mix well. Set aside in the refrigerator to marinate for 3-4 hours. 
  4. Halve the burger buns horizontally. Cut onion into thick roundels. Put some butter on a heated griller and place the onion roundels on it and grill till lightly browned. 
  5. Mix together mayonnaise and grated carrots in a small bowl. Remove onion from the griller and place in a bowl. 
  6. Arrange chicken pieces on the griller, drizzle a little oil and cook till the chicken is cooked and golden. 
  7. Apply mayonnaise-carrot over all the burger halves and place the square shaped cheese over it . Tear a few lettuce leaves and place over the bottom halves.
  8.  Arrange the chicken fried and cooked over the lettuce and place the onion roundels over them.
  9.  Cover with the top halves of the burgers and press lightly.
  10.  Serve immediately.
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Tuesday, 30 October 2018

KHANDVI----GUJARATI DISH


 INGREDIENTS:

KHANDVI
Gram Flour (besan)----------------1 1/4 cups
Ginger-----------------------------one inch piece
Green chillies----------------------2
Oil---------------------------------4 tablespoons
Yogurt-----------------------------1 cup
Salt--------------------------------to taste
Turmeric powder------------------1/2 teaspoon
Lemon Juice-----------------------1 table spoon
Asafoetida-------------------------a pinch
Mustard seeds---------------------1 teaspoon
Coconut scraped------------------2 tablespoons
Fresh coriander leaves chopped---a few sprigs

METHOD OF PREPARATION



  1. Sieve besan and keep in a bowl. Grind ginger and green chillies. 
  2. Grease the reverse side of a few thalis or marble table top with a little oil. 
  3. Make buttermilk with yogurt and half a cup of water. 
  4. Mix the besan with ginger-green chilli paste, salt, turmeric powder, lemon juice and buttermilk, taking care that no lumps remain.
  5.  Cook this mixture, stirring continuously, in a thick bottomed pan till it becomes a smooth thick batter. 
  6. It takes a little time to get ready. Quickly spread portions of the mixture over the greased inverted thalis or marble table top as thinly as possible while the batter is still hot. When cool, cut into strips two inches wide and roll them tightly.
  7.  Heat two tablespoons of oil and add a pinch of asafoetida and mustard seeds. 
  8. When they splutter, pour over the pieces. 
  9. Serve garnished with scraped coconut and chopped coriander leaves.
  10. Enjoy!!!!!!!!!!!!!
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Monday, 29 October 2018

TANDOORI CHICKEN LOLLIPOPS


"Tandoori chicken lollipops is a Lip smacker loved by kids and adults both..Its is a good appetizer and easy and safe to be prepared at home..I suggest you to please try once and be the one to be crowned by your hubby and Kids"..
INGREDIENTS:
Chicken leg pieces----4 nos
Ginger/Garlic paste---1 tbsp
Curd---------------------2 tbsp
Jeera powder-----------1/2 tsp
Garam masala----------1 tsp
Turmeric powder-------1/2 tsp
Chicken masala---------1 tsp
Salt-----------------------to taste
Lemon juice-------------1 tbsp

METHOD OF PREPARATION:

  1. Mix all the above ingredients and coat it well on the chicken leg pieces and marinate it for 30 minutes in the refrigerator.
  2. Pre-heat the oven and bake it for 40 minutes. if you dont have an oven then place the grill over the gas stove and cook well until done by turning all sides.
  3. Once done brush the lemon juice on all sides of the lollipops and serve hot with steamed rice, pepper and raitha accompanied along with and Enjoy !!!!
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MORU CURRY OR SEASONED BUTTER MILK

"It is a very simple curry which is made in everyday Kerala cooking category prepared out of buttermilk by adding spices to it and is very quick and easy to prepare"
INGREDIENTS:
Butter milk(moru)-----------1/2 litr or 500ml
Shallots or small onions-----2-3 nos
Ginger chopped---------------2 tsp
Garlic chopped----------------2 tsp
Turmeric powder--------------1/2 tsp
Jeera(Cumin) powder---------1/4 tsp
Mustard-------------------------1/4 tsp
Fenugreek-----------------------a pinch
Curry leaves--------------------2 sprig
Salt-------------------------------to taste
Oil--------------------------------2-3 tbsp

METHOD OF PREPARATION:

  1. Heat oil in a pan and splutter mustard seeds and chop and add shallots in it and saute well.
  2. Now add chopped ginger garlic and fry all together for 1-2 minutes.
  3. Add turmeric,cumin seed powder, fenugreek and saute well on a low flame.
  4. Mean while prepare buttermilk(Take 500ml curd. Now take a whisker and whisk it well or blend it in a mixer without adding water).
  5. Now add the butter milk into the wok and stit it until the steam comes out..make sure not to boil.
  6. If you are using full fat buttermilk make sure to add 1/4 cup water .
  7. Now switch of the flame and enjoy with rice.
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Friday, 26 October 2018

MUTTON / BEEF KABAB

INGREDIENTS:

Mutton / Beef boneless-------------------1 kg
Onion------------------------------------2 nos
Ginger----------------------------------1/2 inch pc
Garlic-----------------------------------6 pods
Parsley leaves---------------------------1 sprig
Coriander leaves------------------------1 sprig
Salt------------------------------------as per taste

Oil-------------------------------------as needed

METHOD OF PREPARATIONS:
  1.  Mince the mutton / beef well.
  2. Chop the onion, ginger,garlic, parsley and coriander leaves, into very tiny pieces and mix it with salt to the minced mutton / beef.
  3. Make a shape of kebab as u see in the photo and grill it or even you can fry it as per needed.
  4. Enjoy with garlic mayonnaise.
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Saturday, 8 September 2018

CUCUMBER PULISSERY

CUCUMBER PULISSERY
INGREDIENTS:

Chopped Cucumber ------------------1 cup
Thick Yogurt --------------------------- 1 cup
Turmeric --------------------------------  1/4 tsp
Red Chilli Powder ------------------  1/2 tsp
Salt----------------------------------------  to taste
Fresh Coconut ------------------------  1/2 cup
Cumin Seeds -------------------------  1/2 tsp
Green Chillies ------------------------  3 or 4
Coconut Oil----------------------------  1 tbsp
Finely Chopped Onion -------------1 tsp
Finely Chopped Ginger ------------ 1 tsp
Mustard Seeds -------------------------1/2 tsp
Fenugreek Seeds ----------------------1/4 tsp
Hing ---------------------------------------1/8 tsp
Curry leaves ----------------------------1 sprig

METHOD OF PREPARATION


  1. Wash, peel and chop the cucumber into pieces. In a saucepan, add the cucumber pieces, turmeric powder, red chilli powder and water and cook till almost done. 
  2. Meanwhile, grind the coconut, cumin seeds, green chillies and some water into a smooth paste. 
  3. Add the ground coconut mixture to the cucumber and mix well. Then add some water and salt to it and let it cook for 5 minutes.
  4.  Now add the beaten curd and cook for a minute and switch off the flame. Heat a tablespoon of coconut oil and add the mustard seeds and fenugreek seeds and let them splutter.
  5.  Now add the hing, curry leaves, finely chopped onion, chopped ginger and red chillies and fry until brown color.
  6.  Switch off the flame and dunk everything into the gravy and mix well. Serve with rice. 
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Friday, 8 September 2017

DAL CURRY


INGREDIENTS:

Split pigeon pea ------------1 cup
Ghee------------------------- 4 tbsp
Onion finely chopped------1 no
Garlic finely chopped------ 3 cloves
Turmeric powder -----------3/4 tsp
Salt ---------------------------to taste
Dry mango powder------ ---1 tsp
Cumin seeds ----------------1 tsp
Tomatoes chopped----------1 no
Green Chillies--------------- 2 nos
Fresh Coriander leaves-----for garnish

METHOD OF PREPARATION

1.  Heat half of the ghee in a pan. Add half of the chopped onion and garlic and sauté till golden.
2.  Add turmeric powder, dal, two cups of water and salt to taste. Stir and bring to a boil. Lower the heat and simmer for twenty minutes.
3.  Add mango powder and simmer for another fifteen minutes.
4.  Heat the remaining ghee in another pan. Add cumin seeds. When they begin to change colour add the remaining onion and garlic and sauté till pink.
5. Add chopped tomatoes and saute till until it blends well.
6. Add green chillies chopped and sauté for two to three minutes.
7.  Add this seasoning to the dal, simmer for two minutes and remove from heat.
8.  Add coriander leaves for garnishing.
9.  Serve hot with roti or rice.
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Tuesday, 5 September 2017

RAVA KESARI

INGREDIENTS

1 cup -------------------------200ml
White rava-------------------1/2 cup
Water ------------------------ 2.5 cups
Sugar ------------------------ 3/4 cup
Melted ghee ---------------- 3 tbsp
Cardamom powder –-------1/4 tsp
Cashews/ Almonds---------5 nos

METHOD OF PREPARATION

  1. Grease a plate with a drop of ghee all over the plate and sides and keep it ready.
  2. Heat a non-stick kadai and add 1/2 tbsp of melted ghee.Roast the cashews till golden and set aside.
  3. In the remaining ghee,add the rava.As soon as u add the rava,it should sizzle.So ghee should be heated properly.
  4. Roast the rava in medium flame for 2-3 minutes till it gives a nice roasted smell.Remove in a plate.
  5. In the same hot kadai,add 2.5 cups of water .
  6. When the water starts to roll boil,simmer the flame completely and add the rava from the plate using one hand and stir it simultaneously using the other hand.Do it slowly.Lumps won’t form here as we are using more water.
  7. After u add all the rava,mixture will be watery.So mix it well till the rava absorbs most of the water and becomes slightly thick.Add a tsp of ghee to the rava mixture.It prevents rava sticking to the pan.
  8. Then cover the kadai with a lid and let it cook for 5 minutes. Keep the flame medium. Rava will be cooked well and if u take it with a ladle u should not see any white particles.
  9. Then add sugar and mix well.As soon as u add sugar,mixture will become watery. So keep mixing.It will splash.
  10. Be careful.Keep mixing for a minute till all the sugar is melted and gets mixed with rava.When it starts to leave the sides of pan,immediately add the remaining 2 tbsp of ghee,cardamom powder,roasted cashews and mix well.
  11. As soon as all the ghee is absorbed ,remove it immediately and pour it in the ghee greased plate.Do all these process quickly.Everything gets over in 2-3 minutes.The consistency of rava kesari will be like watery paste and it will fall like ribbon not like a ball.It will set once its completely cool.So don’t panic.
  12. To check the doneness of kesari,after pouring the mixture in the plate,touch it with your finger.If it is non-sticky,kesari is perfect.Else pour the mixture back to the kadai and mix it for a minute.Then remove.
  13. If u keep mixing for long time to leave the sides completely and roll like a ball,kesari will become hard and chewy.
  14. Let it set well for 10-15 minutes and it become warm.Now u can draw shapes if u want OR serve in scoops adding a tsp of ghee.
  15. Remove once its cool or warm enough to handle.
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MUTTON IN KERALA SPICE GRAVY

INGREDIENTS

1. Mutton cut into 1/2 inch pieces

2. Oil 5 tablespoons

3. Green cardamoms 6

4. Cloves 8-10

5. Bay leaves 2

6. Cinnamon 1 inch piece

7. Onions sliced 5 medium

8. Ginger-Garlic paste 4 tablespoons

9. Turmeric powder 1 teaspoon

10. Red chilli powder 2 teaspoons

11. Salt to taste

12. Coriander powder 2 teaspoons

13. Tomato puree 6 tablespoons

14. Green chilli slit 1

15. Garam masala powder 1 teaspoon

16. Black peppercorns crushes 1 teaspoon

17. Fresh coriander leaves chopped 1 tablespoon

18. Fresh coriander leaves 1 tablespoon

METHOD OF PREPARATION

1. Heat oil in a pressure cooker, add green cardamoms, cloves, bay leaves and cinnamon and sauté for half a minute.

2. Add onions and sauté till golden brown.

3. Add ginger-garlic paste and sauté for two minutes.

4. Add mutton and sauté on high heat for five minutes.

5. Add turmeric powder, red chilli powder, salt and coriander powder and cook for two minutes, stirring continuously.Add tomato puree and green chilli and stir.

6. Add six to seven cups water and bring to a boil. Close the lid and cook under pressure until the pressure is released five to six times (5-6 whistles).

7. Open the lid when the pressure is reduced completely. Add garam masala powder, crushed peppercorns, coriander leaves and cook for a few minutes or till most of the water is absorbed.

8. Serve hot with fried rice or rotis.

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