Thursday, 2 April 2020

GARLIC CHICKEN

INGREDIENTS:
Garlic chicken


Garlic----------------------1 cup cloves
Chicken cut into pieces--750 gms
Onions---------------------2 medium
Oil--------------------------as per needed
Green chillies-------------5-6
Fresh coriander leaves-- a few
Cumin seeds--------------1/2 tsp
Cumin powder------------1/2 tsp
Salt-------------------------to taste
Garlic chopped-----------1 tbsp
Lemon---------------------1 no
Corn flour-----------------2 tbsp

METHOD OF PREPARATION
  1. Roughly chop onions and put into a mixer jar. Add 2-3 green chillies, coriander leaves, yogurt and grind to fine paste. Place chicken in a bowl, add ground masala and mix well. 
  2. Heat oil in a non stick pan, add cumin seeds and when they begin to change colour, add garlic cloves and saute.Halve the remaining green chillies and add. Add salt and saute till garlic turns half golden. 
  3. Add marinated chicken, cumin powder and a little water. Mix well, cover and cook on medium heat till chicken is done. 
  4. Sprinkle the flour over the chopped garlic, squeeze juice of the lemon and mix well until combined...and add to the chicken.
  5. Serve hot. - 
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Wednesday, 25 March 2020

MASALA POHA

INGREDIENTS:


Poha -----------------------------------2 cups
Onion ---------------------------------- 1
Mustard seeds, Urad daal--------------- ½ tea spn each
Beans chopped--------------------------2-3
Garlic chopped--------------------------1 tsp
Turmeric---------------------------------a pinch
Oil/ghee ------------------------------- 1 tea spn
Tomato---------------------------------1 no
Coriander leaves ---------------------- 3-4 strands
Salt------------------------------------to taste

METHOD OF PREPARATION:

  1.  Soak poha in water and squeeze out the water. Keep it aside for 5 minutes, so that poha becomes soft.
  2. Heat oil/ghee and add mustard seeds and urad daal. When they start spluttering, add curry leaves. 
  3. Add finely chopped onion,garlic,tomato and chopped beans in it and fry till slightly brownish in color.
  4. Add turmeric, if required, sprinkle some water (do not add more water)
  5. Add poha, salt and mix well. 
  6. Garnish with coriander leaves 
  7. Serve hot:)
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Thursday, 19 March 2020

BESAN KE LADDU(HOME MADE)



INGREDIENTS:

Besan (Bengal gram Flour)---------------------------------4 cups
Clarifiedbutter-----------------------------------------------2 cups
Powdered sugar----------------------------------------------2 cups
Cardamom powder------------------------------------------1 tbsp

METHOD OF PREPARATION:

  1. Melt the ghee over a medium flame, in a thick-bottomed pan. 

  2. Add the besan and brown till you get a cooked aroma from it. The besan will also turn darker as it cooks and when done should be a deep golden brown color. This browning process can take up roughly 20 minutes. 

  3. Add the cardamom and mix well.Turn off the fire and mix in the powdered sugar. Stir well.Allow the mix to cool. 

  4. When cool, form into golf ball-sized rounds. Place on a lightly greased, flat tray till they set well. 
  5. Store in an air-tight container in a cool place.
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Saturday, 7 March 2020

CHICKEN KEBAB

CHICKEN KABAB
INGREDIENTS:

Chicken -----------250 gms
Curd----------------1 tbsp
Ginger paste-------1 tbsp
Green chilli paste-1 tbsp
Garlic paste--------8 cloves
Vinegar-------------1 tbsp
Ghee---------------2 cups
Salt----------------to taste
Cornflour----------2 tbsp
Pudina leaves----handful chopped

METHOD OF PREPARATION:
  1. Dilute the cornflour in 1 cup of water and keep the mixture aside.
  2. Clean the chicken in normal running water and cut into medium size chunks.
  3. Marinate with salt, black pepper and vinegar for about 15 minutes.
  4. Add cornflour mixture, curd, ginger, garlic and green chillies and pudina leaves.
  5. Mix well and add 1 tbsp ghee.Cover and refrigerate for about 8-10 hours.
  6. Melt the remaining ghee in a pan.Slowly add the pieces of chicken on high flame.
  7. Fry until chicken pieces turn into golden brown in color.Fry all the pieces of chicken until done.
  8. Serve hot with chutney and salad.
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Wednesday, 4 March 2020

OKRA

INGREDIENTS:

 

Bhindi .--------------------200gm
Besan flour-----------------3 tbsp
Corn flour------------------3 tbsp
Garam masala-------------1/2 tsp
Mango powder------------1/4 tsp
Red chilli powder---------1/2 tsp
Turmeric powder----------1/4 tsp
Chaat Masala--------------1/2 tsp
Salt----------------------- --to taste
Oil --------------------------for frying

METHOD OF PREPARATION
  1. Wash the okras nicely, now pat them dry really good with paper towel or a clean cloth. The okras should be dry and no water in it. 
  2. Now cut the head and tail off, then slit the bhindi length wise to make four pieces . 
  3. Now transfer the cut bhindis to a big bowl.
  4.  Now mix all the powders mentioned above except the oil in a separate bowl. 
  5. Add the masala mixture to the bhindis and mix really good, so that the masala is coated in all the pieces. Let it marinate for 15 to 20 min.
  6.  Heat oil in a kadai, and fry the bhindis in batches until crispy and turns golden brown.Crispy bhindi  is ready to be enjoyed. Can be had as such or served with a cup of yogurt.


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Monday, 2 March 2020

TOMATO CARROT CHUTNEY

TOMATO CARROT CHUTNEY
TOMATO CARROT CHUTNEY
INGREDIENTS:
Oil------------------------------1 tsp
Dry Red Chilli----------------2-3 nos
Chana dal / Kadala parippu-2 tbsp
Shallots/small onions---------8 nos
Ginger---------------------------2 inch chopped
Carrot---------------------------2 no chopped
Tomato--------------------------1 no chopped
Salt-------------------------------to taste

For seasoning:
Oil--------------------------------2 tbsp
Mustard seeds------------------1 tsp
Uraddal/Uzhunnu parippu--1 tsp
Cumin seeds/jeerakam-------1 tsp
Asafoetida/hing/kayam podi-1/4 tsp
Curry leaves--------------------1 sprig

METHOD OF PREPARATION:
  1. Heat oil in a deep thick bottom vessel. When the oil is heated up add chana dal and dry redchilli and saute it until it is light golden brown.
  2. Add in shallots and ginger chopped and toss it for a minute..Now add the chopped carrots and tomatoes and salt in it..and mix it well.
  3. Cover and cook it on a low flame for 5-8 minutes till the carrot becomes tender.
  4. Now remove it into a plate and allow it to cool down.
  5. When its is cooled grind it all together in a grinder and sprinkle boiled and cooled water into it for making it puree.
  6. Transfer it into a bowl.
  7. Now heat a kadai and add oil in it and put all the seasoning ingredients in it and sizzle for a minute.
  8. Add these onto the grinded chutney to add its aroma and mix well.
  9. Serve it with yummy idli or dosa .
  10. Enjoy!!!
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Monday, 20 January 2020

ALOO AUR LEHSUN KI SABZI

ALOO AUR LEHSUN KI SABZI
INGREDIENTS:

Potatoes peeled and sliced---------4 medium
Garlic------------------------------25 cloves
Ginger roughly chopped------------1 inch piece
Oil---------------------------------2 tablespoons
Fresh coriander leaves chopped----1/4 cup
Scraped coconut-------------------1/4 cup
Red chilli powder------------------2 teaspoons
Turmeric powder------------------1/4 teaspoon
Salt-------------------------------to taste

METHOD OF PREPARATION
  1. Grind garlic and ginger to a coarse paste with sufficient water.
  2.  Heat oil in a non-stick pan, add the ground paste and sauté for two to three minutes. 
  3. Add coriander leaves and coconut and mix well. Sauté for two minutes. 
  4. Add potatoes, red chilli powder, turmeric powder, salt and mix well. 
  5.  Add half cup of water, cover and cook, stirring occasionally till the potatoes are fully cooked. 
  6. Serve hot.
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Thursday, 16 January 2020

ALOO PALAK

INGREDIENTS:

Spinach(chopped)---------------2 lb
Potatoes( quartered)-------------1 lb
Green chillies--------------------2 nos
Butter---------------------------1 tbsp
Asafoetida----------------------a pinch
White cumin seeds--------------1 tsp
Salt-----------------------------to taste
Tomato-------------------------1
Lemon--------------------------optional


METHOD OF PREPARATION:
  1.  Heat the butter in a sauce-pan and fry the asafoetida and cumin seeds and fry for 2 minutes. 
  2.  Add the spinach, potatoes, salt and chilies. 
  3.  Cover and cook over a moderate heat for about 10 minutes.
  4.  Stir several times and then arrange the tomato and lemon slices over the mixture.
  5.  Cover, lowering the heat and cook for another 5 minutes.
  6.  Serve hot...and enjoy!!!!!!!!!!!
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Saturday, 4 January 2020

CARROT(GHAJAR) HALWA

carrot
CARROT (GHAJAR) HALWA
INGREDIENTS:

Carrots-------------1 kg
Milk----------------1 litre
Cardamom seeds-1 tsp
Ghee---------------3 tbsp
Almonds-----------20 nos
Sugar--------------450 gms

METHOD OF PREPARATION:
  1. Wash and grate the carrots.  Blanch and shred the half of the almonds.
  2.  In a deep thick bottom vessel pour milk to boil and when it starts boiling, add the carrots.
  3. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
  4. Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the almonds. Mix well.
  5. Remove the carrot(gajjar) halwa from heat and arrange in a serving dish. 
  6. Garnish with almonds . Serve cold, hot or at room temperature.
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Thursday, 2 January 2020

EGG ROAST

INGREDIENTS:

Eggs(boiled)------------------- - 3 nos
Onion(sliced thinly)------------- - 1 cup
Coriander powder-------------- - 2 tsp
Red chilly powder --------------- 1 tsp or as reqd
Pepper powder----------------- - 1/2 tsp
Turmeric powder----------------- 1/2 tsp
Ginger/Garlic chopped------------2 tsps
Oil------------------------------ - 3 tbsp
Mustard seeds------------------ - 1 tsp
Curry leaves-------------------- - A few
Tomato chopped-----------------1-2 nos
Green Chillies----------------------2 nos
Water-------------------------- - 1 cup
Salt---------------------------- - As reqd

METHOD OF PREPARATION

  1. Mix together all the powders with a little water to make a smooth paste.
  2.  Make slits all over the hardboiled eggs.
  3.  Heat oil in a pan or a kadai.
  4.  Splutter mustard seeds and saute curry leaves.
  5.  Add onion,garlic,ginger ,green chillies and tomato  and saute well.
  6.  When they get sauteed well, add the paste made with powders.
  7. Saute again for a while.
  8. Sprinkle little water and salt.
  9.  Allow it to boil.
  10.  When it starts to boil high, add the eggs.
  11.  When the gravy starts to thicken, cover the eggs with the masala.
  12. Transfer it to a serving bowl.
  13.   Serve hot with rotis, chappathis, puttu, appams etc. 
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