Minty Chicken
(Home Easy Starter)
|
Method :
Cooking
:
Tip :
|
|
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.
|
||
Like us on Facebook
May 18, 2011
Minty Chicken
Bread Toast ( Sweet)
Bread
Toast ( Sweet ) [ For quick breakfast]
Ingredients: |
|
Bread ( Min)
|
4 Slices
|
Eggs
|
2
|
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
| |||
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
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:
- Soak badam in hot water for 15-20 minutes. Remove the skin.
- Soak Rice for ½ to 1 hour.
- Grind badam and soaked rice into smooth paste using little milk. Keep Aside
- Boil the milk till reduced in ¾ quantity. Lower the flame add the badam / rice paste
- Mix well and cook it/boil it for 15 minutes, now add sugar and boil it for another 10 minutes
- Now add elaichi powder & yellow food colour / saffron. Switch of the flame
- Heat ghee in a thick bottomed kadai/vessel add cashew and fry for 1-2 minutes.( Do not brown the cashew) in low flame.
- Remove fried cashew from the ghee and add it to the badam kheer
- 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 :
- Cooking in low flame tastes better.
- Normally Vada should be patted such that, it is thick at the center and thin / tapered at the sides
Subscribe to:
Posts (Atom)