Ingredients
Gramflour-500 grms
Rice powder-100 grms
Salt- as required
Ginger-2 pieces (cut into small pieces)
Green chilly- 5 (cut into small pieces)
Curry leaves-as required
Malli leaves-as required
Pudina leaves- as required
Oil- 250 grms
Method
Mix rice powder, gram flour, salt and water into thick battar add all other ingredients in it and keep for 5 minutes. Pour oil in a pan when it is heated put this mix with a small spoon and fry nicely till it is golden brown.
Sunday, November 29, 2009
Saturday, November 28, 2009
Snack- Rava Puri
Ingredients
Rava- 2 cups
Coconut-1 cup
Fennel seeds-1/2 tspn
Oil - as required
Salt - as required
Method
Grind coconut with 1 cup of water, fennel seed and salt, add rava in it and mix like chapathi battar, then roll like round puri shape and fry.
Rava- 2 cups
Coconut-1 cup
Fennel seeds-1/2 tspn
Oil - as required
Salt - as required
Method
Grind coconut with 1 cup of water, fennel seed and salt, add rava in it and mix like chapathi battar, then roll like round puri shape and fry.
Side- Dish -Mutton Fry
Ingredients
Mutton-1/2 kg (cut into big pieces)
Chilly Powder-3 tbspn
Turmeric Powder-1/2 tspn
Coriander Powder-1/2 tspn
Garam Masala -1/2 tspn
Salt- as required
Water -1 cup
Tomato-3 (big)
Coconut Oil-1/2 cup
Curry leaves- 20 petals
Method
Clean the Mutton add turmeric powder, chilly powder, garam masala, coriander powder, salt, and water mix nicely and put in the pressure cooker.when the mutton is boiled put tomato in it and boil nicely till the water is dried, pour oil in a pan when it is heated put curry leaves and mutton in it and fry nicely, remove from the pan and serve hot with chappathi, rice or nan.
Mutton-1/2 kg (cut into big pieces)
Chilly Powder-3 tbspn
Turmeric Powder-1/2 tspn
Coriander Powder-1/2 tspn
Garam Masala -1/2 tspn
Salt- as required
Water -1 cup
Tomato-3 (big)
Coconut Oil-1/2 cup
Curry leaves- 20 petals
Method
Clean the Mutton add turmeric powder, chilly powder, garam masala, coriander powder, salt, and water mix nicely and put in the pressure cooker.when the mutton is boiled put tomato in it and boil nicely till the water is dried, pour oil in a pan when it is heated put curry leaves and mutton in it and fry nicely, remove from the pan and serve hot with chappathi, rice or nan.
Snack-Paneer Fish Finger
Ingredient
Paneer-1 cup (mashed)
Fish-1 cup (boil with pepper and salt then shreded)
Cornflour- 1tbspn
Egg white-1
Pepper-1tbspn
Salt-ae required
Method
Mix paneer and fish nicely with little pepper, then spread little oil in a plate put this mix in it and steam for 15 minutes, mix cornflour and egg white in a bowel, in other bowel take little bread crumbs, mix this paneer and fish nicely and make a shape as you wish, then dip in the egg white and roll in the bread crumbs and fry till it is golden brown, remove from the fire and serve hot with tomato sauces.
Paneer-1 cup (mashed)
Fish-1 cup (boil with pepper and salt then shreded)
Cornflour- 1tbspn
Egg white-1
Pepper-1tbspn
Salt-ae required
Method
Mix paneer and fish nicely with little pepper, then spread little oil in a plate put this mix in it and steam for 15 minutes, mix cornflour and egg white in a bowel, in other bowel take little bread crumbs, mix this paneer and fish nicely and make a shape as you wish, then dip in the egg white and roll in the bread crumbs and fry till it is golden brown, remove from the fire and serve hot with tomato sauces.
Saturday, November 7, 2009
Sweets- Carrot Pudding
Ingredients
Carrot-250 grms (skin removed and grated)
Milk-1 litre
Sugar-1/2 cup
Vanilla essences-1/2 tspn
Condensed Milk-1/2 a tin
China grass- 10 grms
Nuts-Almonds-10 cut into small pieces, Cashew nuts-10 Cut into small pieces.
Water- 1/2 cup
Method
Boil milk and sugar, add carrot grated, make fire low, boil for 15 minutes, add vanilla essences and remove from the fire, add condensed milk. In other pan add chine grass and water make it melt and drain and pour in the milk. This milk pour in a pudding tray spread nuts on the top of the pudding and keep in the fridge for 2 hour, after it got set remove from the fridge and serve.
Carrot-250 grms (skin removed and grated)
Milk-1 litre
Sugar-1/2 cup
Vanilla essences-1/2 tspn
Condensed Milk-1/2 a tin
China grass- 10 grms
Nuts-Almonds-10 cut into small pieces, Cashew nuts-10 Cut into small pieces.
Water- 1/2 cup
Method
Boil milk and sugar, add carrot grated, make fire low, boil for 15 minutes, add vanilla essences and remove from the fire, add condensed milk. In other pan add chine grass and water make it melt and drain and pour in the milk. This milk pour in a pudding tray spread nuts on the top of the pudding and keep in the fridge for 2 hour, after it got set remove from the fridge and serve.
Sweets- Mysore pak
Ingredients
Gram flour- 1 cup
Ghee- 1 cup
Vanaspathi-(Vegetable Ghee) -make hot-1 cup
Sugar- 3 cup
Method
Take a bottom thick vessel put sugar and little water, when it boil add little vanaspathi and gram flour and stir nicely, add now and then vanaspathi and ghee in it, when the mix is not sticking to the vessel remove from the fire and spread in a plate immediately, cut into pieces and when it is dried remove from the plate and serve.
Gram flour- 1 cup
Ghee- 1 cup
Vanaspathi-(Vegetable Ghee) -make hot-1 cup
Sugar- 3 cup
Method
Take a bottom thick vessel put sugar and little water, when it boil add little vanaspathi and gram flour and stir nicely, add now and then vanaspathi and ghee in it, when the mix is not sticking to the vessel remove from the fire and spread in a plate immediately, cut into pieces and when it is dried remove from the plate and serve.
Snacks-Prawn Pakuvada
Ingredients
Mediun Prawn-250 grms
Ginger- 1 small pieces
Lime juice-1/4 tspn
Green chilly-3
Chilly powder-1/2 tspn
Turmeric powder-1/2 tspn
Water-1/4 cup
Small onion-2
Garlic-10
Pepper -10
Curry leaves-10 petals
Gram flour-8 tbspn
Oil- 2 cup
Salt- as required
Method
Clean the prawn, then add chilly powder, turmeric powder, green chilly, lime-juice, water, ginger and boil nicely till water is dried up, add grinded garlic, small onion, curry leaves and pepper in the boiled prawn and mix nicely and keep a side.
Make a thick battar of gram flour, little salt and water.
Pour oil in a pan, when it is heated, take the prawn mix dip in the battar and fry till light golden brown.
Mediun Prawn-250 grms
Ginger- 1 small pieces
Lime juice-1/4 tspn
Green chilly-3
Chilly powder-1/2 tspn
Turmeric powder-1/2 tspn
Water-1/4 cup
Small onion-2
Garlic-10
Pepper -10
Curry leaves-10 petals
Gram flour-8 tbspn
Oil- 2 cup
Salt- as required
Method
Clean the prawn, then add chilly powder, turmeric powder, green chilly, lime-juice, water, ginger and boil nicely till water is dried up, add grinded garlic, small onion, curry leaves and pepper in the boiled prawn and mix nicely and keep a side.
Make a thick battar of gram flour, little salt and water.
Pour oil in a pan, when it is heated, take the prawn mix dip in the battar and fry till light golden brown.
Cheese Balls
Ingredients
Butter-50 grms
Milk-1 cup
Maida-1 cup
Egg-2
Cheese-2 cubes
Pepper powder/chilly powder-as required
Oil -2 cup
Method
Boil milk and butter, add maida stir nicely and remove from the fire, add beaten egg, cheese grated, chilly powder and mix nicely and keep a side.
Pour oil in a pan when it is heated, make this battar in small round shape ball and fry till golden brown.
This is a tasty and healthy snack.
Butter-50 grms
Milk-1 cup
Maida-1 cup
Egg-2
Cheese-2 cubes
Pepper powder/chilly powder-as required
Oil -2 cup
Method
Boil milk and butter, add maida stir nicely and remove from the fire, add beaten egg, cheese grated, chilly powder and mix nicely and keep a side.
Pour oil in a pan when it is heated, make this battar in small round shape ball and fry till golden brown.
This is a tasty and healthy snack.
Thursday, November 5, 2009
sweets- Jelabi
Ingredients
Urad dal-250 grms
Whitw rice -1 hand full
Sugar- 1 1/2 cup
Milk- 1 tspn
Kaseri powder-1 pinch
Vanaspathi-700 grms
Essences- (if required) 1/4 tspn
Method
Soak urad dal and white rice for 1 hour,after that wash and grind nicely and keep a side. In other pan put sugar and water, when it boil pour milk , take the bubbles on the top of syrup, and add keseri powder and remove from the fire. In other pan pour vanaspathi and keep in the fire. In a cloth put a buttom hole in the middle of the cloth and wet the cloth and pour the grinded battar in it and squeeze in to round shape in the heated vanaspathi ,when it is cooked remove from the oil and put in the syrup, when the sugar syrup is soaked nicely, slowly remove and keep in a plate to get dried.
If you required add essences,
Urad dal-250 grms
Whitw rice -1 hand full
Sugar- 1 1/2 cup
Milk- 1 tspn
Kaseri powder-1 pinch
Vanaspathi-700 grms
Essences- (if required) 1/4 tspn
Method
Soak urad dal and white rice for 1 hour,after that wash and grind nicely and keep a side. In other pan put sugar and water, when it boil pour milk , take the bubbles on the top of syrup, and add keseri powder and remove from the fire. In other pan pour vanaspathi and keep in the fire. In a cloth put a buttom hole in the middle of the cloth and wet the cloth and pour the grinded battar in it and squeeze in to round shape in the heated vanaspathi ,when it is cooked remove from the oil and put in the syrup, when the sugar syrup is soaked nicely, slowly remove and keep in a plate to get dried.
If you required add essences,
Easy chicken pepper fry
Ingredients
Chicken-1Kg
Coconut-1 (cut into small pieces)
Turmeric powder-1 tspn
Pepper powder-2 tspn
Salt - as required
Method
Chicken cut into very small pieces. Marinate chicken with salt and turmeric and keep a side for 1 hour. In a pan, pour oil , fry coconut into light golden colour, then add chicken stir for few minutes, add pepper and mix nicely, close with a lid, keep the fire in sim, stir frequently, when the chicken is fried nicely, remove from the fire and serve hot.
Chicken-1Kg
Coconut-1 (cut into small pieces)
Turmeric powder-1 tspn
Pepper powder-2 tspn
Salt - as required
Method
Chicken cut into very small pieces. Marinate chicken with salt and turmeric and keep a side for 1 hour. In a pan, pour oil , fry coconut into light golden colour, then add chicken stir for few minutes, add pepper and mix nicely, close with a lid, keep the fire in sim, stir frequently, when the chicken is fried nicely, remove from the fire and serve hot.
Nan
Ingredients
Maida-1/4 kg
Egg-1
Yeast-1/4tspn
Sugar-1tspn
Butter-1tspn
Water-ae required
Method
Mix yeast, sugar, salt in water and keep aside, mix this yeast with maida and egg, make like chappathi dough and cover with a wet cloth for 3 hour. After 3hour this dough can be made into thin chappathi shape, when the pan is heated put this nan and cook both side, before remove from ths fire apply little butter on the top of the nan.
This can be taken with butter chicken, chilly chicken and with Mushroom masala etc.
Maida-1/4 kg
Egg-1
Yeast-1/4tspn
Sugar-1tspn
Butter-1tspn
Water-ae required
Method
Mix yeast, sugar, salt in water and keep aside, mix this yeast with maida and egg, make like chappathi dough and cover with a wet cloth for 3 hour. After 3hour this dough can be made into thin chappathi shape, when the pan is heated put this nan and cook both side, before remove from ths fire apply little butter on the top of the nan.
This can be taken with butter chicken, chilly chicken and with Mushroom masala etc.
Masala Bread(evening snack)
Ingredient
Bread-6 pieces (cut all the four side)
Onion-1
Green chilly-4
Salt- as required
Egg-3 (beated)
Cheese-1 cube
Milk-4 tbspn
Method
Grind onion and green chilly, mix with egg then add cheese, salt again mix nicely for 2 munites. Pour ghee in a pan when it is heated dip the bread in the batter and fry both the side and remove the fire and serve hot.
Bread-6 pieces (cut all the four side)
Onion-1
Green chilly-4
Salt- as required
Egg-3 (beated)
Cheese-1 cube
Milk-4 tbspn
Method
Grind onion and green chilly, mix with egg then add cheese, salt again mix nicely for 2 munites. Pour ghee in a pan when it is heated dip the bread in the batter and fry both the side and remove the fire and serve hot.
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