Chicken barbecue fry

This is one of the simple & minimal process involved starter.  

Type: Starter

Serving: As desired

Preparation time: 45 minutes

Cooking time: 15 minutes

Ingredients:

Chicken (Boneless) – 500 grams

Green Chilly – 5 to 6(finely chopped)

Ginger – 1 inch (finely chopped & crushed)

Garlic – 8 to 10 pods (finely chopped & crushed)

Oil – 2 tablespoon

Barbecue Sauce – 3 teaspoons

Black Pepper Sauce – 2 teaspoon (optional)

Pepper powder – 1 teaspoon

Coriander leaves – 2 Sticks

Salt to taste

Butter – 1 teaspoon (optional)

Marinating Process:

Take a bowl put cleaned chicken, green chilies, ginger, garlic, black pepper sauce, barbecue sauce, salt, oil mix it well using your hand/with the help of a spoon & leave it to rest for 30 minutes.  

Cooking process:

If barbecue sauce is not available you can add soy sauce, red chili sauce, honey one spoon each. Now turn on the stove keep a non-stick pan on it & put the above marinated mixture. Minimize the flame close a lid stir it occasionally in between let it cook for 15 to 20 minutes. You can cook it in the microwave oven in convection mode for 20 minutes.

Lastly add butter & chopped coriander leaves on the top of recipe & stir it. Serve it hot.

Read More

Fish Curry

Type: Curry

Serving: As desired

Preparation time: 45 minutes

Cooking time: 15 minutes

Ingredients:

Fish ( Bangada / any curry suitable fish)- 500 grams

Onion - 2

Tomato – 1

Thick Coconut milk – 1 cup

Curry leaves – 10

Coriander leaves – 3 sticks

Sambar powder – 1 teaspoon

Chilly powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – ¼ teaspoon

Mustard seeds – 1 teaspoon

Fenugreek seeds – ¼ teaspoon

Cloves – 3-4pcs

Cinnamon – 1pc (1inch)

Oil – ¼ cup

Tamarind pulp – 2 to 3 teaspoons

Ginger & garlic paste – 2 teaspoons

Salt to taste

Water

Preparation Method:

Clean the fish & marinate the fish for atleast 30minutes. Add 2 pinch of turmeric powder & ¼ teaspoon of salt to the fish keep it aside.

Turn on the flame & heat a pan. put one tea spoon of oil the hot pan fry 1 chopped onion till it turns light brown turnoff the flame. Transfer the fried onions, clove, cinnamon, coriander leaves to grinder and grind it if water is required add a bit & make a fine paste.  Keep the above paste in a bowl separately. Next grind a tomato into a fine paste and keep it separately.

Take a separate pan & turn on the flame.  put remaining oil in hot pan once oil is hot enough add mustard seeds and fenugreek seeds, let it crackle. Now add curry leaves, finely chopped onions (remaining qty of onions). Fry onions till it turns light brown, and then add ginger garlic paste, fried onion paste. Fry it for a minute, and then add tomato paste. Fry till the raw smell is disappeared. Add sambar powder, chili powder, coriander powder, turmeric powder. Fry it for a minute; add tamarind paste, thick coconut milk, and salt to taste let it come to a boil. If you want the gravy to be more watery, then add half a cup of water . When gravy is boiling add fish into it and close the lid. Fish cooks within 8 to 10mins. Occasionally stir the gravy once in 4min (ensure fish doesn’t break). Turn off the flames after fish is cooked. Lastly add chopped coriander leaves.

Best served with Boiled rice, dosa, idly.

Read More

Chakkali (Murkh)

Type: Snack

Serving: Your desire

Preparation time: 30 minutes

Ingredients:

Steam rice – 250grams

Oil – 500ml

Ghee/butter – 50grams

Tymol seeds(Ajwain) – 1 teaspoon

Asafoetida  - ½ teaspoon

Red dry chilly – 10

Gram flour – 50grams

Roasted gram powder – 50grams

Salt to taste

Preparation Method:

Wash & soak rice for 2 hours.

Powder the roasted gram with dry chilly.

Refind the Gram flour & Roasted gram powder.

Grind the rice in a mixer into a idli batter form.

Now mix grinded rice batter, refined gram flour, roasted gram flour, ghee/butter, tymol seeds, asafoetida, salt mix it well prepare a dough.

Now take the chakkali making machine apply oil inside the machine, take a handful of dough put it inside the machine.

Fry chakkali’s on medium flame.

Heat the oil in a pan before frying chakkali’s put a small piece of dough in oil & check the oil is heated up & start leaving the dough in oil in form of chakkali’s.

Fry both the side’s of chakkali till the bubble stops in the oil now remove it. But don’t burn it.

Read More

Chicken Curry (Nati Koli Saaru)

Type: Lunch/Dinner

Serving: Your desire

Preparation time: 30 minutes

Ingredients:

Chicken – 1 kg

Grated Coconut – 1 cup

Chilly powder – 2 teaspoon(medium spicy)

Coriander powder – 2 teaspoon

Turmeric powder – ½ teaspoon

Poppy seeds – 1 teaspoon

Coriander leaves – ½ cup

Green chilies – 2 slit

Onion – 1 finely chopped

Onion – 2 Roughly chopped

Oil – 1 cup

Clove – 6-8

Cinnamon – 2 pieces

Garlic cloves -15 pods

Ginger – 2 inch

Tomato – 1-2 chopped (optional)

Fenugreek leaves, dill, sour leaves – Optional a handful.

Masala preparation:

Take a pan heat it fry poppy seeds powder it, put 1 teaspoon of oil fry roughly chopped onion till light brown turnoff the fire.

Grind ginger, garlic, fried onion, cloves, cinnamon, grated coconut, 1 teaspoon chilli & coriander powder, poppy seed with little bit of water, lastly add coriander leaves make it a fine paste.  

Cooking Method:

Wash the chicken & drain the water from it.

Take a pressure cooker heat it, put 2 teaspoon of oil add ¼ of chopped onion fry it, now put chicken, turmeric powder in cooker fry it till raw smell is gone, now add pinch of salt & 2-3 cups of water, close he lid & pressure cook for 3 whistles.

After pressure is gone check whether the chicken is cooked if it still needs to be cooked then pressure cook it for 2 more whistles. Turn off the flame.

Now take a cooking vessel, heat it put remaining oil in it add chopped onion, slit green chili, fenugreek leaves, dill, sour leaves, fry it add cooked chicken & fry for 5 minutes.

Add 1 teaspoon of chilly & coriander powder, salt fry it for a minute, add tomato fry till the oil separates, now add grinded masala fry it add required amount of Soup Cooked in the cooker & water boil it till oil separates on the top/ boil till raw smell is gone turn off the fire.

Now chicken curry is ready.

Serve it with salad like cucumber, onion, tomato, lemon.

Note: This curry tastes well with ragi ball, chapati, dosa, idli, rice, idiappam.

wholesale cosmetic handbags

Read More

Dill Rice

Type: Break fast

Serving: Your desire

Preparation time: 15 minutes

Ingredients:

Rice – 2 cups

Dill – 2 cups

Oil – ½ cup

Cumin seed – ½ teaspoon

Cloves -4

Cinnamon – 1 piece

Green chilies – 4 to 5 slit

Onion – 1 chopped

Vegetables – 1 to 2 cups (Chopped carrot, sweet corn, potato, green peas)

Garlic cloves -8 to 10

Salt to taste                                                    

Preparation Method:

Wash & soak rice for 30 minutes.

Take a pressure cooker heat it put oil, add cumin seed, cloves, cinnamon, onion, green chilies fry till light brown, put vegetables, garlic cloves fry for 2 minutes, put chopped dill fry it add drained rice, salt, water & close the lid. Pressure cook for whistles turn off the flame.

Now dill rice is ready to serve

Note: It does not need any side dish.

Read More

Ragi Laddu

It is one of the traditional sweet, it helps in putting on weight in proper way, best & healthy snack for children & adults.

Type: Sweet

Serving: Your desire

Preparation time: 5 minutes

Ingredients:

Ragi – 1kg

Butter Milk – 50ml

Salt – A pinch

Clean ragi & add salt, butter milk to ragi mix well, soak for 30 minutes.

Dry it in the sunlight .

After ragi is dried, heat a pan put handfull of ragi in the pan & roast it in medium flame till you listen crackling sound, roast remaining ragi in the same way.

Powder it from a flour mill.

Now ragi malt powder is ready.

Ingredients for laddu:

Ragi Malt Powder – 2 cups   

Ghee – ½ cup

Jaggery – ½ cup

Cardamom powder – 1 pinch

Water – ½ cup

Preparation Method:

Take a pan heat it, put water & crushed jaggery  stir till jaggery is melt.

Now Take a bowl put ragi malt powder in it & put cardamom powder, add jaggery 

Syrup little by little, put 1 to 2 spoon of ghee mix it well.

Take a lemon size of dough make it a round ball. Now ragi laddu is ready.

Note: You can add grated dry copra, roasted poppy seeds to the laddu.

Even you can prepare a semi liquid food for children around 9months but wash ragi well before drying it, if required avoid butter milk in this process.

Read More

Karachi Biryani

Type: Lunch/Dinner

Serving: 5 to 6

Preparation time: 45 minutes

Ingredients:

Basmati Rice - 250 grams

Chicken (with skin) – 500grams

Oil – 100ml

Onion – 3 numbers (chopped)

Curry leaves– 1 cup

Fresh coriander leaves – 1 cup

Green Chilies – 8 chopped

Ginger – 2 inch

Garlic –1 Whole Big size/30 pods

Salt to taste

Turmeric Powder – 1/2teaspoon

Curd – ½ cup

Tomato –2 (chopped)

Lemon juice – 1

Garam Masala Powder = 1teaspoon

Chili Powder – 1-2spoon

Coriander Powder – 1teaspoon

Clove – 8

Cinnamon -2 pieces

Black Cardamom – 2

Green Cardamom – 4

Black Cumin Seeds – 1 teaspoon

Black Stone Flower – 2

Mace – 2

Star Anise – 2

Bay Leaf – 3

Preparation Method:

Divide spices into half for rice & gravy.

Make a paste of ginger & garlic.

Take a thick bottom vessel, heat it put oil in it, add whole masala & fry it, fry onion till light brown, add curry leaves, green chilies, ginger & garlic paste, tomato, chili powder, coriander powder fry it, add water, salt to taste, add rice when water starts boiling close the lid, add lemon juice, coriander leaves when the rice is done to 3/4^th  turn off the flame.  

Heat a pan put of oil, take half chopped onion put in the pan fry it add chicken fry till raw smell is gone, add turmeric powder, salt, half ginger & garlic paste fry for few seconds, add green chillies, curry leaves, chili powder, coriander powder stir well close the lid fry for 5 minutes, add tomatoes fry it, add curd, coriander leaves, garam masala powder cook till oil separates from the side.

Now take half the chicken gravy & rice mix it well, repeat it with remaining rice & chicken gravy, put saffron on the top of the rice, put coriander leaves mix it & cook on a low flame for 10 more minutes. Better to cook it on a griddle so it doesn’t burn in the bottom.

Best served with: Onion & Cucumber raita.  

wholesale cosmetic handbags

Read More

Cucumber & Carrot Juice

My day never start without juice. After workout body feels very tired. At that time juice is well preferred. This is very refreshing, low calorie, high fiber rich juice. More over very easy to prepare.

Type: Drink

Serving: 1

Preparation time: 2 minutes

Ingredients:

Cucumber – 1diced

Carrot – 1 diced

Sugar/Honey – 1-2 spoon

Salt a pinch

Preparation Method:

Peel the skin & cut carrot & cucumber. Put in the juicer with 1 or 2 spoon of sugar / honey grind & strain it add pinch of salt. Mix it if yiu desire lemon flavor you can add it .

Note: It is one of the best drink that can be taken while fasting without sugar.

Read More

Cold Coffee

Such a hot summer. Thirst is not satisfied with just a glass of water. How about a glass of cold coffee? I love to have cold coffee in summer & when I’m tired. You need pre-preparation to prepare cold coffee but it’s very easy.

Type: Beverage

Serving: 2-3

Preparation time: 5 minutes

Ingredients:

Whole Milk – 500ml

Sugar/Sugar Free -4 spoons

Cocoa Powder – 1 teaspoon

Instant Coffee Powder – 2 teaspoons

Cream (optional) – 2 spoons

Ice-Cream (Vanilla/chocolate)-2-4 Scoops

Dark Chocolate (Optional)

Preparation Method:

Boil the milk without adding water to it.

Let it come to room temperature & chill it in refrigerator.

Prepare a coffee decoction:

Take a 20 ml of water boil it, add sugar to it let it dissolve, now add coffee powder let it come to a boil turn off the fire. Let it cool down chill it in refrigerator.

Put milk in the juicer add cold decoction, cocoa powder churn it for a minute lastly add crème churn for a second.

                                                OR

Take a jug/bowl add milk, coffee decoction blend it with a hand mate blender lastly add crème churn it. Churning is done to get a creamy texture.

Now take a serving glass put cold coffee up to 3/4^th of the glass, now put 2 scoops of ice-cream, grate the chocolate on the top of ice-cream.

Now delicious, tempting cold coffee is ready to serve.

Read More

Chicken Biryani

This is one of the easy & best ways to prepare biryani.    

Type: Lunch/Dinner

Serving: 5 to 6

Preparation time: 45 minutes

Ingredients:

Basmati Rice/Jeera Samba Rice - 250 grams

Chicken (with skin) – 250grams

Oil – 100ml

Garlic – 25grams (1 Whole Big size )

Onion – 3-4 numbers (chopped)

Fresh mint – 1 cup

Fresh coriander leaves – 1 cup

Fresh Fenugreek Leaves – ½ cup chopped

Green Chilies – 10

Ginger – 2 inch

Salt to taste

Turmeric Powder – 2pinch

Curd (Optional) – ½ cup

Tomato – 1 or 2 (chopped)

Lemon juice – 1

Clove – 10

Cinnamon -2 pieces

Black Cardamom – 2

Green Cardamom – 4

Black Cumin Seeds – 1 teaspoon

Black Stone Flower – 2

Fennel Seeds – 1 teaspoon

Mace – 2

Star Anise – 2

Bay Leaf – 3

Dry Masala preparation:

Dry roast half the quantity of bay leaf, star anise, mace, fennel seed, cloves, cinnamon, green cardamom, black cardamom, black stone flower, black cumin seeds.  Make a fine powder of it & keep it aside.

Gravy Masala Preparation:

Heat a pan with 2 teaspoons of oil fry whole green chilies for a minute add fresh mint fry it for a minute turn off the flame. Add ginger, garlic, coriander leaves grind it into a fine paste if water is required you can add few drops. Keep it aside.

Preparation Method:

Wash & Soak rice for 30 minutes with a pinch of salt. Wash rice carefully don’t wash roughly because basmati/jeera samba rice are delicate they break easily.

Marinate chicken with some salt & turmeric powder for 20 minutes.

Take a pan heat it put 2 teaspoon of oil add a spoon of onion & fry till light brown, add marinated chicken in it fry for  5 to 10 minutes.

Take a hundy/thick vessel heat it put oil in it now add the remaining dry spices in it, add chopped fenugreek leaves, onion, fry it till light brown, transfer fried chicken into hundy/thick vessel, add dry powder masala & gravy into chicken fry for 5 minutes when the oil starts separating from chicken add chopped tomato, 500ml water add salt to taste let it boil.

Now add rice in to the hundy/thick vessel close the lid cook at medium flame, when the water is absorbed 3/4^th of it add curd & lemon juice stir it & close the lid.

Heat a griddle & transfer the hundy/thick vessel on the griddle turn the flame on low flame let biryani cook for 10 more minutes turn off the flame. Let it cook for 5 more minutes with the lid closed.

Note: Chicken Should be fried separately because it wont break while cooking.

          Curd Keeps chicken juicier.

Best served with: Onion & Cucumber Raita.

Read More