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May 18, 2011

Minty Chicken




Minty Chicken
(Home Easy Starter)
Method :
  • Wash and cut chicken into medium sized pieces. Remove/drain excess water
  • Wash Mint leaves to remove mud and dry them on a cloth. Cut Green chillies into medium pieces.
  • Place Kadai / Wok pour 2-3 tsp oil, put mint leaves & Green chillies together fry till the leaf shrinks and water evaporates. Cool it.
  • Grind Mint-Chilli mix along with Ginger-Garlic paste, pepper powder, fennel powder, Chilly / Dhania mix, Garam Masala & Salt, little water may be added to get a smooth thick paste. (Avoid excess water)
  • Add this mix to the Chicken pieces along with food color, Maida & Corn  flour . Coat the pieces evenly sprinkling water only if required.
  • Marinate for 2 hours in the refrigerator

Cooking :
  • Heat enough oil in a Kadai/Wok . Lower the flame.
  • Deep Fry till it is done/crisp [say Greenish brown] (If the pieces stick to the Kadai add a little more corn flour and mix well)   
  • Serve with Onion &  lemon slices

Tip : 
  1. Always check with  1 or 2 pieces for checking stickiness, Oil heat level etc  Cooking in low flame cooks / tastes better.
  2. Chicken Leg/Thigh is preferred since it is Soft & Juicy.
Ingredients:

Chicken
(Leg & Thigh)
½  kg
Mint Leaves (Approx  2 Cups)
1 Medium
    Bunch
Green Chillies
3   Nos  
     (Med)
Ginger Garlic Paste
½  Tsp
Green Color (Food Grade)
2  Pinch
Pepper Powder                
½  Tsp
Fennel Powder
¼  Tsp
Garam Masala (Ready mix)                    
¼  to ½Tsp
Chilly / Dhania  Powder Mix
½  Tsp
Maida
1   Tsp
Corn Flour
6-7  Tsp
Salt (Iodised)
1   Tsp
Oil  for  frying



Tip :

Red Chilli  & Dhania Powder mix :: 100 : 150 gms.





Bread Toast ( Sweet)



Bread Toast ( Sweet )    [ For quick breakfast]

Ingredients:
Bread ( Min)
4  Slices
Eggs
Milk
¼ cup
Sugar (Powdered)
 5 - 6 spoons
Elaichi Powder
Or
Vanilla Essence
2 - 3 Pinch

2 - 3 Drops
Butter (or) Ghee
2 Tbsp


Method
  • Cut  the bread slice into triangular shape (Easy to dip & Fry).
  • Add powdered sugar to the milk and mix till it dissolves completely.
  • Add egg in a flat vessel  and whip/beat it well.
  • Mix the sweetened  milk, Elaichi(or) Vanilla) slowly in the egg and mix well
  • Place a  tawa or pan (Non stick  type can also be used) simmering the flame.
  • Add Ghee /Butter  on the pan spread  evenly.
  • Dip the bread slice in the egg mix one at  a time and coat well on both sides ( Do not soak).
  • Fry on slow flame adding ghee/butter on the sides . Toast both sides  till it turns  light brown  ( For softer  toast , you can pour 1 tsp of the mix over the slice)
  • Serve  hot . With jam, vanilla custard or jellies

April 18, 2011

Parrupu (Moong Dhal-split) Payasam


Parrupu (Moong Dhal-split) Payasam

Ingredients:



Moong Dhal (Split-Yellow)
1 cup


Milk
2 Cups


Jaggery (Grated)
1  Cup


Grated Fresh Coconut
2  Tbsp


Ghee
3  tsp


Cashew
10  Nos


Elaichi Powder
½  tsp


Raisins (Optional)
10  Nos


Water
2   Cups






Method :
  •  Boil the Milk till it gets reduced into half
  •  Heat Ghee in a Kadai fry Cashews & Raisins in low flame fry for 1 -2 minutes and keep aside
  • To the same ghee add Moong dhal and fry till colour changes to light golden brown.
  • Boil 2 cups water & add to roasted Moong dhal. Cook in low flame till dhal becomes soft. [ Can also be pressure cooked for 2 whistles]
  • Add grated Jaggery cook till it gets dissolved completely, now add grated coconut along with reduced milk & Elaichi powder.
  • Cook in low flame for 5-6 Minutes. Switch of the flame
  • Garnish with fried cashew & raisins 
  • Mix well and serve Hot

Tip:  Cooking in low flame tastes better

Badam (Almond) Kheer/Payasam


Ingredients:

Badam (Almonds)
20-25
Milk
1 liter (5 cups)
Rice
¼ cup
Sugar
1 cup
Ghee
1 tsp
Cashew
10 
Elaichi (cardamom) powder
½ tsp
Yellow Food Colour or saffron (optional)
1 – 2 pinch

Method:
  1. Soak badam in hot water for 15-20 minutes. Remove the skin.
  2. Soak Rice for ½ to 1 hour.
  3. Grind badam and soaked rice into smooth paste using little milk. Keep Aside             
  4. Boil the milk till reduced in ¾ quantity. Lower the flame add the badam / rice paste 
  5. Mix well and cook it/boil it for 15 minutes, now add sugar and boil it for another 10 minutes 
  6. Now add elaichi powder & yellow food colour / saffron. Switch of the flame   
  7. Heat ghee in a thick bottomed kadai/vessel add cashew and fry for 1-2 minutes.( Do not brown the cashew) in low flame. 
  8. Remove fried cashew from the ghee and add it to the badam kheer
  9. Mix well and chill it & serve cold.
Tip: 
  • Cooking in low flame tastes better
  • Variation: Along with cashew (10 nos) add 10 nos badam de-skinned, cut into thin slices/grated. (Do not fry them in ghee), add to the badam kheer along with elaichi powder – boil this for 5-6 minutes.

March 29, 2011

Vermicelli (Semia) Payasam




Vermicelli (Semia) Payasam
Ingredients:



Vermicelli (Roasted)
1  Cup


Milk
4  Cups


Sugar
1  Cup


Ghee
1  tbsp


Cashew
10  Nos


Raisins (Dry Grapes)
Few


Elaichi Powder
½  tsp






Method :
  • Boil the milk.
  • Heat ghee in a thick bottomed Kadai / Vessel add cashew and vermicelli and fry for 1-2 minutes.
  • Add raisins and 2 cups of Milk. Cook in low flame till the vermicelli becomes soft. Stirring in between. [If it is not stirred properly, it would form lumps] 
  • Now add sugar and stir till the sugar dissolves completely. Add Elaichi powder mix well and cook further for 4-5 minutes.
  • Switch off the flame. It will thicken as it starts cooling down, say when it is luke warm add remaining milk.
  • Mix well and serve Hot (or) chill it & serve cold.

Tip:  Cooking in low flame tastes better

Sago Vermicelli (Semia) Payasam


Sago Vermicelli (Semia) Payasam
Ingredients:



Vermicelli (Roasted)
½  Cup


Sago  **
½  Cup


Milk
4  Cups


Sugar
1  Cup


Ghee
1 ½  tbsp


Cashew
10  Nos


Raisins (Dry Grapes)
Few


Elaichi Powder
½  tsp






** Sago    Sabbu biyyam (or) Javvarisi (or) Sabu Dana

Method :
  • Heat 2 tsp of Ghee, fry sago for 2 minutes. Put in a bowl and pour 3 cups of water and cover with a plate.
  • Place it in Pressure Cooker and cook for 4-5 whistles. Wait till the pressure releases, Drain the water from Sago and keep aside.
  • Boil the milk. 
  • Heat ghee in a thick bottomed Kadai / Vessel add cashew and vermicelli and fry for 1-2 minutes.
  • Add raisins and 2 cups of Milk. Cook in lower flame till vermicelli becomes soft. Stirring in between. [ If it is not stirred, it would form lumps] 
  • Now add sugar, cooked sago and stir till the sugar dissolves completely. Add Elaichi powder mix well and  cook further for 4-5 minutes.
  • Switch off the flame. It will thicken as it starts cooling down, say when it is luke warm add remaining milk.
  • Mix well and serve Hot only. This Payasam should be consumed the same day, Not to be refrigerated as the sago starts bulging. 
  Tip:  Cooking in low flame tastes better
 

March 21, 2011

Miriyalu (Milagu) Vada


Miriyalu (Milagu) Vada    
Ingredients:



Urad Dhal (Black Gram Dhal)
1    cup
Hot Oil
2   tsp
Rice Flour
½   cup
Curry Leaves
Few
Pepper (Whole)
2   Tsp (Heaped)
Salt
To Taste
Jeera
1   Tsp
Oil
To Deep Fry 




Method :
  • Wash & Soak the Urad dhal for ½ to 1 hour (maximum). Drain the water completely.
  • Grind the Dhal coarsely  without adding water.
  • Grind Pepper &  Jeera coarsely. Shred the curry leaves finely.
  • Mix  the Ground Pepper,  Jeera, Curry Leaves, Hot Oil & Salt [approx 1 tsp  flat] into coarsely ground Urad dhal.
  • Add rice flour little by little till the dough becomes slightly tight [ Do not make it too tight as the fried Vada will become hard and not crispy as desired]
  • Heat required Oil in a Kadai / wok  [for deep frying Vada].
  • Keep a flat bottomed bowl upside down. Spread a wet thin cloth over it.
  • Now place the Vada mix small lemon sized ball flatten it thin and make a hole in the center. Slowly tilt it on to your hand and then gently slide it into the oil to fry.
  • Spray a little bit of water just to wet the cloth, before making every Vada. 
  • Fry till it is semi cooked - white on both sides. Remove and keep aside till all Vada’s are made in the same way. Keep the flame low while frying.
  • Again fry the Vada’s- 4-5 at a time till it turns light brown and crispy. [Important-you have to fry the Vada twice to get it  crisp]
  • Cool this Vada and store this in air tight container. Will remain crisp even if kept and consumed for 2-3 weeks.
Tip :                                        
  • Cooking in low flame tastes better.


Chicken Masala Vada (Channa Dhal Vada with chicken shredded)






Chicken Masala Vada (Channa Dhal Vada with chicken shredded)   
Ingredients:



Channa Dhal
2  Cup 
Coriander Leaves
1  Small Bunch
Onion
2  Medium
Salt
To taste
Green Chillies
6  Nos
Hot  Oil
1 Tbsp
Garlic
6-8  Flakes
Curry Leaves
Few 
Fennel Seed (Saunf)
1 tsp
Oil
To  fry
Chicken Kheema
100-150 gms
Garam Masala (ready Mix)
½ tsp
Ginger –Garlic Paste
½ tsp






Method :
  • Wash & Soak the Channa dhal for 1 hour in water. Drain the water completely.
  • Grind the Dhal coarsely without adding water.
  • Clean & wash coriander leaves and spread over the towel & Pat dry. Chop into fine pieces.
  • Chop Onion & Green chillies into fine pieces. Crush the Garlic.
  • Add Coriander leaves, Onion, Green chillies, Garlic, Fennel seeds, Curry Leaves, Salt to taste (1 ½ tsp) & Hot Oil into the Ground Channa Dhal.
  • Add Chicken Kheema (Shredded) flavored with ½ tsp Garam Masala & ½ tsp Ginger-garlic Paste mix well. 
  • Check the salt and also ensure the mix is of thick consistency [no water in dhal or coriander leaves]- some time the wetness in the dhal / leaves make the mix saggy.
  • Heat required Oil in a Kadai / wok  [for deep frying Vada].
  • Wet your hand, Take one ball press in between palms to make flat round shape Vada [ this Vada normally should be thick in the middle and thinner at the sides].
  • Deep fry in oil till it turns Golden Brown [Fry in low  flame].
  • Serve hot with tomato chutney/ Sauce-Ketchup. It is also served with meals.
Tip :   
  1. Cooking in low flame tastes better.
  2. Normally Vada should be patted such that, it is thick at the center and thin / tapered at the sides