prawn coconut fry-kerala special


  • Prawns- 250 gm
  • Red chilly powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Ginger - A small piece
  • Green chillies - 3 nos (chopped)
  • Garlic pods - 4 nos
  • Curry leaves - 2 string
  • Salt to taste
  • Grated coconut -1/2 cup
  • Crushed dried red chilly - 4nos
  • Shallots ( sliced ) - 5 nos
  • Coconut oil - 5 tsp
  • Water - 1 cup
  • Kudampuli ( Gambooge ) - 2 pieces
  • Mustard seeds - 1/2 tsp


    Clean the prawns and marinate it with 1/4 tsp turmeric powder and little salt and keep it aside for about 10-15 minutes.Heat Coconut oil in a pan and add mustard seeds and when it pops up, add curry leaves and crushed dry red chillies and fry for one minute.Add sliced shallots, chopped green chillies, crushed ginger and garlic and saute till shallots become soft and transparent. Then add prawns along with water, grated coconut , red chilly powder, kudampuli and enough salt and cook covered for about 10 minutes in a medium flame.After 10 minutes cook uncovered for another 2min till the thoran becomes dry and then remove from the flame.

kiwi pastry kiwi pastry recipe


100g butter
150g sugar
50g sour cream
3 eggs
1tsp Lemon zest
210g cake flour
1tsp baking powder


Wash and cut kiwis into small sizes.Grease with butter and line the base of cake tin with baking paper.Beat butter, sugar till pale and fluffy.Add in yogurt and mix well.Add egg one at a time, combine well.Fold in flour and baking powder and lemon zest slowly combine and mix well.Pour cake batter into prepared pan and smooth out the top.Arrange kiwis on top of the cake batter – decorate this to make it nice and pretty.Bake at preheated oven at 180c for 60-80mins or until a skewer comes out clean.Dust the cooled cake with some icing sugar.and serve it as cool.

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dhaba style daal dhaba style dal tadka dhaba style dal fry

    urad dal - 1/4 cup (kandi pappu)
    Moong dal - 1/4 cup (pesara pappu)
    Channa dal - 2 tbsps (senaga pappu)
    Green chilies - 2, slit length wise
    Ginger, finely minced
    Haldi - 1/4 tsp (turmeric pwd)
    Coriander seeds - 1/2 tsp (crushed)
    Tomato - 1, chopped
    Ghee - 3 tsps
    Cumin seeds - 1/2 tsp
    Hing - large pinch (inguva)
    Dry red chilies - 1 or 2
    Red chili powder - 1/2 tsp
    Curry leaves


            In a pressure cooker, add 2 cups of water and add the three dals, green chilies, ginger, hing and turmeric pwd and pressure cook upto 3 whistles. If cooking over stove top, cook till the dals are almost cooked. Mash the dals lightly.Heat ghee in a heavy bottomed vessel, add crushed coriander seeds and stir fry for few secs. Add the chopped tomato and Add the pressure cooked dal along with salt and mix. Add a large cup of water and cook on slow to till you get the consistency of your choice.Remove onto a serving bowl and keep aside while you prepare the tempering.Heat ghee in a small pan, add the cumin seeds and as they splutter, add hing, red chilies, green chili, red chili powder and curry leaves and turn off heat and pour this over the dal.
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              1 cup maida
              2 tsp besan
              1/2 cup plain yogurt, beaten 
              1/2 cup water
              1 pinch baking soda
              500 ml ghee or 500 ml oil
              500 ml sugar syrup

              Dissolve the yeast in warm water and let it sit for about five minutes.Mix the flour, besan (gram flour), oil, and sugar together.Add the yeast solution and mix well, making sure that there are no lumps and the batter is smooth.Set the batter aside and let it sit in a warm place for one hour.Make sure the batter is fermented, but do not over ferment. After fermenting batter will be little lacy.Boil the sugar and water together. Add the lemon juice and saffron and close the heat. Making Jalebis:
              Heat the oil in a flat frying pan . Fill the Jalebi batter into a piping bag with a number 3 nozzle. You can also use an empty ketchup or mustard.Squeeze the Jalebi batter out in the hot oil in a pretzel shape to about 2 inches in diameter.Fry the Jalebis until golden-brown on both sides.Transfer into the warm syrup.Let jalebi soak in the hot syrup for a few seconds and take out.Serve hot.

              spicy mushroom soup spicy mushroom soup recipes spicy mushroom soup thai spicy mushroom soup indian


              1/2 cup roughly chopped cabbage
              1/2 cup roughly chopped carrots
              1/4 cup chopped celery
              2 tbsp chopped spring onions
              3 to 4 cauliflower florets
              4 cups vegetable stock
              2 tbsp oil
              1 tbsp finely chopped garlic
              1 tbsp finely chopped ginger
              1 tsp finely chopped green chillies
              2 tbsp finely chopped cabbage
              2 tbsp finely chopped cauliflower
              2 tbsp finely chopped capsicum
              2 tbsp finely chopped carrots
              2 tbsp finely chopped tomatoes
              1 tbsp finely chopped mint leaves
              1/2 tbsp finely chopped coriander
              2 tbsp cornflour dissolved in 1/2 cup water
              salt to taste
              1 tbsp soy sauce
              1/4 tsp black peppercorns powder
              fried noodles

              For the vegetable stock:
              Heat 6 cups of water in a kadhai, add all the vegetables and boil on a medium flame for 15 to 20 minutes. Allow the vegetables to settle at the bottom of the vessel and pour out the stock. Discard the vegetables and keep aside.

              For the soup:
              Heat the oil in a  kadhai on a high flame till it smokes.Add the garlic, ginger and green chillies and sauté on a high flame for a few seconds.Add the cabbage, cauliflower, capsicum, carrots and sauté on a high flame for 1 to 2 minutes.Add the tomatoes, mint leaves and coriander, mix well and sauté on a high flame for 1 minute.Add the vegetable stock, mix well and cook on a high flame for 2 to 3 minutes, while stirring occasionally.Add the salt, soya sauce, mix well and cook on a high flame for another 2 minutes, while stirring occasionally.Add the prepared cornflour-water mixture, mix well and cook on a high flame for 2 to 3 more minutes, while stirring continuously.Add the pepper powder and mix well.Serve immediately topped with fried noodles.
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              Namakpara-holi special recipe

              1/2 cup maida
              1/2 cup whole wheat flour
              2 tsp semolina flour
              3/4 tsp Salt
              1/4tsp ajwain
              2 tsp oil
              About 1/3 cup water
              Oil for  fry
              Mix flour, sooji, salt, carom seeds, and oil, and mix it with fingertips to get consistency of breadcrumb.Add water to make smooth dough. Cover with damp cloth and set aside at least for ten minutes.Knead the dough for another minute and divide in two equal parts.Take each part of the dough and make a flat ball shape. Roll them into 8-inch circles and thickness of salted crackers.Prick them with a fork all over the rolled dough, cut them in your desire shape.Heat the oil in a frying pan on Fry the namak paras until both sides are light golden-brown.After namak paras come to room temperature they should become crisp.

              Mawa Gujiya-holi special recipe


              2 1/2cup maida
               250 gm thickened milk (mawa)
              1 cup sugar
              1/2 tsp elaichi
              10 badam 
               10 kishmish
              ghee for deepfry

              Fry thickened milk in a pan until it turns light brown and then remove it from the flame. Grind sugar to a powder. Finely chop almonds. Mix sugar, almonds, raisins, cardamom powder and thickened milk.Keep in mind that sugar is to be added only when thickened milk gets cooled. Add 5 tbsp ghee in thickened milk and knead into hard dough with water. Make small rounds of it and roll them into small chapattis. Take 1 tbsp thickened milk and spread on the chapattis. Put some water on the corners so as to seal them and then press them with your fingers. Now heat ghee in a pan and deep fry all gujhiyas at low flame from both the sides.
              Take them out and store the mawa gujiyas.

              bhang ki lassi-holi special recipe


              15 gms  bhang 
              2 Cups warm whole milk
              1/2 Cup sugar
              1 tbsp Coconut milk
              1 tbsp Almonds, chopped
              1/8 tsp Ginger, powdered
              1 Pinch garam masala
              1/2 tsp Grenadine
              1 Cup water

              Take a pan and bring water to a boil.Now add bhang to it. It it simmer for about 7 to 10 mins and close the flame and strain it. With the help of a 2 tblp of milk grind the strained bhang. Repeat this process several times. Add some more milk to the bhaang and grind it along with the almonds. Repeat this several times.
              Strain this mixture and pour the milk, coconut milk, grenadine and boiled water into a pan.
              While stiring add ginger, sugar and garam masala to the above prepared bhang mixture
              Cool it in the refrigerator for few hours before serving the bhang lassi.
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              bengali fish fry recipe

                Lemon juice
                Salt and ground black pepper
                Onion, ginger and green chili paste
                Beaten eggs
               Bread crumbs
               Oil for frying
               Cut the fish into thin slices. Mix the fish slices with salt, pepper, lemon juice and the onion-ginger-chili paste and allow to marinate overnight in the refrigerator.Pour the beaten egg over the marinated fish slices and mix well. Coat each fish piece with bread crumbs.making sure each one has enough onion-ginger-chili paste stuck to it.Deep fry 2-3 at a time till golden brown, Serve with colorfull salad.

              rajasthani bhindi


              1/2 tsp onion seeds
               salt to taste
              1/2 tsp red chilli powder
              250 gms ladyfingers
               3 tsp besan
              1 tsp cumin powder
              4 green chillies
              1 tsp coriander powder
              1 1/2 tsp fennel seeds
               1 tsp dry mango powder
              1/4 cup oil
              1 tsp garam masala powder
              1/2 tsp turmeric powder
              1/4 tsp cumin seeds
              • Wash and wipe the ladyfingers.
              • Snip off the two ends and slit on one side.
              • Mix everything besan, 1 tsp fennel seeds and all other dry masalas except cumin and onion seeds.
              • Mix in a tblsp of oil and salt and mix well.
              • Stuff this masala into the ladyfingers.
              • Heat up 3 tblsp of oil, mix in the remaining fennel seeds, cumin seeds, green chillies and onion seeds, fry for a minute.
              • Mix in ladyfingers and stir fry for 5 minutes, stir fry stirring till they are cooked.
              • Uncover and stir fry till the ladyfingers are crisp.
              • Serve hot.

              avial-acidity free curry avial recipe


              1/2 cup Grated coconut
              5 Green chilies
              1/2 tsp Cumin seeds
              1cup Yam Thinly sliced into 11/2" length pieces
              1cup Cucumber Sliced lengthy into 11/2" length pieces
              1cup Snake gourd Sliced into 11/2" length pieces
              1/4cup Carrot Sliced into 11/2" length pieces
              1/2cup Long runner-beans sliced into 11/2" length pieces
              2 Drumstick cut into 2" length pieces
              Curry leaves
              3 tblsp Coconut oil
              1 Raw bananas sliced into 11/2" length pieces
              Raw mango pieces
              1/2 tsp Turmeric powder
              Salt to taste


              • Grind coconut with green chilies and cumin seeds in paste and keep it aside.
              • Heat coconut oil in a thick bottom vessel, add vegetables and cook it on a low flame without adding water.
              • When the vegetables are cooked, add turmeric powder, salt and mix well.
              • Put bananas and mango pieces in cooked vegetables and cover the vessel.
              • When steam comes out, add the coconut paste and stir well.
              • Remove from fire and garnish it with curry leaves .
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                chicken-egg with crispy noodle


                225g boneless chicken breasts cut into strips
                1 free-range egg white
                2 tsp cornflour
                1 tsp salt
                225g/8oz fresh thin egg noodles
                350ml/13fl oz groundnut or peanut oil
                2 tbsp Shaoxing rice wine or dry sherry
                1½ tbsp oyster sauce
                1 tbsp light soy sauce
                200ml chicken stock
                1 tsp salt
                1tsp freshly ground black pepper
                1 tbsp cornflour, mixed with 1½ tbsp water
                3 tbsp finely chopped spring onions
                ½ tsp freshly ground white pepper


                For the chicken, place the chicken strips into a bowl and add the egg white, cornflour, salt and pepper. Mix well until the chicken is evenly coated, then cover the bowl with cling film and chill in the fridge for at least 20 minutes.For the noodles, blanch the fresh egg noodles for 2-3 minutes in a large pan of boiling salted water, or until just tender.  Drain well and set aside.Heat a frying pan over a high heat, then add 1½ tablespoons of the groundnut or peanut oil. Evenly spread the drained noodles over the base of the pan, then turn the heat to low and allow the noodles to gently fry for 4-5 minutes, or until golden-brown and crisp on the bottom.Gently flip the noodles over, adding another 1½ tablespoons of the oil to the pan. Cook for a further 3-4 minutes, or until the noodles are golden-brown and crisp all over. Remove from the pan and drain on kitchen paper.Heat a wok over a high heat and add the remaining groundnut oil. When the oil is very hot, remove the wok from the heat and immediately add the marinated chicken strips and stir-fry quickly for 1-2 minutes, or until the chicken is sealed all over. Drain the chicken and set aside, discarding the oil.Clean the wok and place back over a high heat. Add the rice wine, oyster sauce, soy sauce, chicken stock, salt, and the black pepper. Bring the mixture to the boil, reduce the heat, stir in the cornflour mixture and Return the chicken pieces to the wok and stir to coat in the sauce.To serve, place the crispy noodles on a serving plate and spoon over the chicken and sauce. Garnish with chopped spring onions.

                banana fruit custard cream banana fruit custard cream recipe

                400 m lWhipped Cream
                2 tbsp Sugar
                2 Bananas pureed
                1 chopped Green Apple
                2 Kiwis sliced
                 8 Strawberries

                 Combine cream with sugar and banana puree.Fold in apple, kiwis and strawberries reserving some for garnish, Fill the cream into martini glasses, garnish with reserved fruits and refrigerate till chilled and Serve.
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                chicken hot dog,chicken hot dogs uk,chicken hot dogs ingredients


                1 tbsp oil
                2 tbsps butter, divided
                3 onions, sliced thin
                1 tbsp sugar
                4 large hot dogs
                3 skinless chicken breasts
                1/2 cup ketchup
                1 tbsp mustard
                1 tbsp tomato paste
                1 tbsp Worcestershire sauce
                1/4 tbsp barbecue dry rub seasonings
                4 hot dog buns


                If using wooden skewers, soak in cold water for 30 minutes.Heat oil and butter together. Sauté onions till very soft--about 15 minutes.Add white sugar and cook another 15 minutes till onions are caramelized; set aside and keep warm.Cut each hot dog into 3 pieces.Cut each chicken breast into 3strips; roll each strip into a spiral.Thread 2 pieces of chicken alternately with 3 pieces of hot dog onto a skewer.On low heat melt butter, ketchup, mustard, tomato paste, Worcestershire sauce, and seasoning; stir to mix.Brush the kebabs liberally with sauce.Cook on grillor broil, about 20 minutes, basting frequently. Remove and baste again with sauce so that tasty. Serve in hot dog rolls with caramelized onions on the bottom.
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                paneer hot dog,veg paneer hot dog recipe,how to make paneer hot dog


                1 tb butter,
                1 tb oil,
                1 finely cut onion,
                1 green chilly ,
                1 tb ginger garlic paste,
                5tb tomato puree
                1 cup paneer crumbled,
                1 tb garam masala,
                1 tb pav bhaji masala,
                1 tb red chilly powder,
                2 tb capsicum cut,
                4 tb grated cheese,
                salt to taste


                Cut the hot dog bun into half and apply.butter on one side. put a pan to heat, add oil, ginger garlic paste, also add the onion, capsicum, green chilly, stir for few seconds. now add the tomato puree and all the masalas. also add the crumbled paneer and add salt. keep aside , preheat the oven to 180 degrees ,centigrade . put the topping mixture on the hot dog bread and sprinkle the cheese. and serve.
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                paneer foot long,paneer footlong,chilli paneer footlong,chilli paneer at home,paneer burger recipe


                2 tsp oil

                100 gms paneer  cubes
                2 tsp dry red chilli flakes
                1 tsp pepper powder
                1 tsp lemon juice
                2 garlic
                4 tsp butter
                200 gms lettuce leaves
                4 tomatoes , cut into slices
                2 cucumber , cut into slices
                2 tsp sandwich masala
                10 black olives , sliced
                1 cup chopped capsicum
                2 tsp mustard  sauce
                2 tsp mayonnaise
                3 tsp chilli sauce
                8 jalapenos



                Method :

                Heat oil in a pan, add paneer and the remaining ingredients, mix well and saute till the paneer turns soft.Keep aside.Cut the bread from center and apply little butter on both the sides.Arrange few lettuce leaves and place 5-6 tomato slices, sprinkle sandwich masala on tomatoes.Arrange 6-7cucumber slices followed by capsicum and spread half of the prepared paneer mixture, 1 tsp mustard sauce and 1 tsp mayonnaise and 1½ tsp chilli sauce evenly on top.Place 2-3olives and jalapenos and cover with lettuce leaves and sprinkle sandwich masala.Cover with other slice and similarly prepare other sandwich.Cut and serve hot.
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                Instant coffee ,instant coffee recipes,instant coffee preparation,nescafe instant coffee preparation,preparing instant coffee instructions


                • Coffee powder
                • Water
                • Milk
                • Sugar


                  Mix 1 tsp of instant coffee per cup of hot water or hot water and milk solution.Serve with desired amount of sugar.

                tandoori masala,tandoori masala recipe,tandoori masala powder recipe,tandoori masala powder,tandoori masala powder ingredients


                  1/4 cup dried, powdered ginger
                  1/4 cup dried, powdered garlic
                  2 Tbsp black pepper
                  2 Tbsp chaat masala
                  1/4 cup garam masala
                  1/4 cup powdered red pepper
                  1/4 cup kasoori methi
                  3/4 cup salt
                  1/4 cup dried, powdered onion


                  Mix all the ingredients, blend in a blender and store in an air-tight jar.
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                    mago lassi-summer special,mango lassi recipe indian,indian mango lassi recipe,indian mango lassi with mango pulp


                     1 Mango
                     1 tbsp Sugar  
                    1 cup Yogurt  
                    2-3 strands Saffron (kesar)  
                    A pinch of Green Cardamom Powder


                    wash mangoand peei it and remove its seed.Grind its flesh into a mixer to make a paste out of it and transfer it into a bowl. Take yogurt, sugar and ice cubes and blend it properly in the same mixer for a minute.
                    Add the mango paste and blend again for half a minute on minimum speed.and serve it cool.Thanks for visit

                    grape sharbath,grape sherbet,grape sherbet recipe,grape juice,how to prepare grape sherbet recipe ,how to prepare grape juice


                    Grape: 1 kg
                    Sugar: 3 kg
                    Water: 1 litr.
                    Grape essence: 4 tsps
                    Citric acid: 3 tsps
                    Salt 1 tsp


                    Select good quality grapes. Remove the stems. Wash well. Crush the grapes and boil for 10 minute. Sieve.Mix together water, sugar and citric acid. Bring to boil and sieve. After it is cooled, add the grape juice, grape essence and salt.Stir well and transfer to bottles.T
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                    french omlette,french omelette recipe,french omelette with cheese,french omelette herbs,perfect french omelette,perfect french omelet


                    egg  1
                    tomato juice  4 tbsp
                    salt to taste
                    pepper a pinch
                    ghee 1 tsp  


                    Heat ghee over high heat in a skillet with a rounded bottom and sloping sides. In a mixing bowl, whip egg whites, water, salt, and black pepper,tomoto juice together, using a fork. Pour egg mixture into skillet. Cook over moderately high heat until the bottom is set. Using a heatproof spatula, move the cooked mixture to the center and allow the uncooked mixture to flow into the bottom of the pan. When cooked, the omelet should be barely brown on the bottom, soft and moist in the center. trasfer into serving plate.
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                    crispy noodles,crispy noodles recipe,crispy noodles recipe chinese,crispy noodles recipe thai,crispy noodles with vegetables,crispy noodles with hot veg saucecrispy noodles with hot veg sauce


                    60 gms raw rice noodles
                    1 cup of paneer
                    oil for deep-frying
                    2 cloves garlic, chopped
                    1 onion, sliced
                    1 tbsp soy sauce
                    4 tbsp sugar
                    1 1/2 tbsp lemon juice
                    1/2 cup Vegetable Stock
                    1/2 tsp chilli powder
                    2 tbsp oil

                    1/2 cup red cabbage cubes
                    1/3 cup bean sprouts
                    1 spring onion, chopped
                    1/2 cup cauliflower florets
                    1 fresh slit red chilli

                    salt to taste


                    Heat the oil and deep fry the raw noodles till golden. Drain and keep aside,Deep fry the tofu till crisp. Drain and keep aside.for preparing sauce Heat the oil in a pan, add the garlic and onion and saute till brown. Add the soya sauce, sugar, lemon juice, stock and salt and stir till the mixture begins to caramelise,Add the fried tofu, chilli powder and mix well.Pour over the fried noodles, just before serving.Serve garnished with the red cabbage, bean sprouts and spring onion and cauliflower and top with the red chilli.
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                    Baked Garlic Cheese for cardiac patients,baked garlic cheese chicken,baked garlic cheese grits recipe


                    6 cups chicken broth
                    1 teaspoon salt
                    1/4 teaspoon pepper
                    1/4 teaspoon garlic powder
                    2 cups regular grits
                    16 ounces cheddar cheese, cubed
                    1/2 cup milk
                    4 large eggs, beaten
                    1/2 cup unsalted butter
                    8 ounces grated sharp white cheddar cheese


                     Preheat the oven to 350 degrees F. Grease a 4-quart casserole dish.Bring the broth, salt, pepper, and garlic powder to a boil in a 2-quart saucepan. Stir in the grits and whisk until completely combined.Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes. Add the cubed Cheddar and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined.Pour the mixture into the prepared casserole dish.Sprinkle with the white Cheddar and bake for 35 to 40 minutes.
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                    butter biscuit,butter biscuits,butter biscuits recipe,butter biscuits in microwave,butter biscuits without eggs,butter biscuits recipe indian


                      125g butter, softened
                      1/2 cup caster sugar
                      1/2 teaspoon vanilla extract
                      1 egg, at room temperature
                      2 cups plain flour
                      1 teaspoon baking powder
                      1 tablespoon milk
                      • Method:

                        Preheat oven to 180°C. Line 2 baking trays with baking paper.Using an electric mixer, beat butter, sugar and vanilla in a small bowl until pale and creamy. Add egg and mix until well combined. Sift flour and baking powder over butter mixture. Add milk and stir until just combined.
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                      Bittergourd Chips,Bittergourd Chips for diabetic,bitter gourd fry,bitter gourd fry recipe,bitter gourd fry recipe andhra style,bitter gourd fry in oven


                        Bitter gourd - 2
                        Cornflour - 1/8 cup
                        Rice flour - 1/8 cup
                        Besan - 2 tbsp
                        Coriander powder - 1/2 tsp
                        Fennel powder - 1/2 tsp (sopu)
                        Red Chilli powder - 1.5 tsp
                        Cumin powder
                        • Method:

                          Wash bittergourd, chop both the ends, then dry it.Slice the bittergourd as thin as possible. Then add all other ingredients together an mix it well. Sprinkle little water(or even curd) may be 2 tsp to make it come together and mix well.Heat oil and deep fry them until golden red in batches.  Drain in tissue paper and store in airtight container.If you plan to make in a huge batch and store then you can bake it at the final stage. This step is purely optional - Spread the fried bittergourd chips in a tray and bake them in the oven for 10 minutes in 350 F(176 deg c) preheated oven. 
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                        strawberry cream,strawberry cream cheese,strawberry cream recipe,mahabaleshwar strawberry cream recipe,strawberry cream recipe dessert


                        1 quantity Basic crepes
                        300ml thickened cream, whipped
                        2 teaspoons icing sugar mixture, sifted
                        1 teaspoon Queen vanilla extract
                        250g strawberries, hulled, halved
                        strawberries and icing sugar mixture, to serve


                        Combine cream, icing sugar mixture and vanilla in a bowl. Spread 1/3 cup cream mixture over 1 crepe. Top with strawberries. Roll up to enclose filling. Repeat with remaining crepes and filling.
                        Dust crepes with icing sugar. Serve it tanda tanda. 
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                          Peanut Burfi-chikki,peanut burfi recipe,peanut burfi with jaggery,peanut burfi,peanut chikki,peanut chikki recipe sugar


                            Peanuts - 1 cup
                            Sugar - 3/4 cup( or use jaggery 1cup)


                              Dry roast the peanuts until crsipy and when the skin starts coming out. Take out the skin of the peanuts and powder them until fine. Grease a pan with butter/ghee and keep it ready.Take a dry pan and add sugar(or jaggery) in it. Heat it till the sugar melts completely(Do not add water). Simmer, add the peanut powder and mix well until no lumps are formed. Swich off.Immediately transfer it to the greased plate and flatten them using chapathi roller. Then draw line with butter/ghee greased knife immediately. Be very quick in doing this step else the chikkis will harden and the lines cant be drawn.Allow it to cool down for 10mins and break the chikkis.
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                              masala biscuts-khara biscuts

                              • All purpose flour (Maida) - 1 cup (135 gms)
                              • Butter - 4 tbsp
                              • Sesame seeds - 1 tbsp
                              • Curry leaves - 1 tbsp torn into pieces (optional)
                              • Coriander leaves - 1 tbsp chopped finely
                              • Green chillies - 2 chopped finely
                              • Salt - 1 tsp
                              • Sugar - 1/2 tsp
                              • Milk - 4 tbsp (Adjust according to the consistency of the dough) 
                              •  Method:

                                1. In a mixing bowl, add flour with butter (at room temperature) , rub it gently until it resembles breadcrumbs.
                                2. Now add salt,sugar, curryleaves, corinader leaves, sesame seeds, green chillies and milk. Knead it to a stiff dough closely like a chapathi dough.
                                3. Flour the surface and roll the dough thin of about 1/4 inch thickensss.Cut with cookie cutter with desired shapes.use the cutter at the back of the spoon with design and cut into small squares.
                                4. Collect the scraps and repeat the process until you are done with the entire dough.Prick the biscuits with fork to avoid puffing up.
                                5. Preheat the oven at 180 deg C for 10mins. Meanwhile arrange the biscuits in a baking tray with butter paper.
                                6. Bake the biscuits for about 15-20 mins. Keep an eye after 15mins.Once taken out of the oven, the biscuits are soft, when cooled down they become crispy.

                              Ragda Patties Recipe-chat-street food ,ragda patties recipe step by step,ragda patties recipe show me curry,ragda patties recipe in english


                              For Ragda:
                              1½ cups dried Peas, soaked overnight
                              1 large Onion, finely chopped
                              1 large Onion, finely chopped
                              2 large Tomato, finely chopped
                              1 tsp Ginger Paste or 1 heaped tsp grated fresh Ginger
                              3-4 Green Chillies, finely chopped
                               1½ tsp Tamarind Paste or 1 large marble sized Tamarind Pulp soaked in ¼ cup of hot water and juice extracted
                              ½ tbsp Jaggery(bellam)
                               2-3 heaped tbsp Coriander Leaves, finely chopped
                              Salt to taste
                              ½ tsp Turmeric Powder
                              1 tsp Coriander Powder
                              ½ tsp Cumin Powder
                              ½ tsp Chilli Powder
                              1 tsp Garam Masala

                              For Tadka/Tempering:
                              1 tsp Mustard Seeds
                              ½ tsp Jeera/Cumin Seeds
                              Few Curry Leaves (Optional)
                              ¼ tsp Hing/Asafoetida
                              1 tbsp Oil

                              For Patties :

                              3 large Potatoes, boiled, peeled and mashed
                              ½ - ¾ cup Bread Crumbs
                               1 heaped tbsp Corn Flour
                              Salt to taste
                              Oil for shallow frying
                              ½ tsp Haldi/Turmeric Powder
                              ½ tsp Coriander Powder
                              ½ tsp Chilli Powder
                              ½ tsp Garam Masala

                              Other Ingredients Need:

                              ½ - 1 cup Sweet Date and Tamarind Chutney
                              ½ - 1 cup Green Coriander and Mint Chutney
                              1 cup Sev/Deep fried crunchy gram flour noodles (easily available in any Indian grocery store)
                              1 cup Onion, finely chopped
                              1 cup Tomato, finely chopped
                              ½ - ¾ cup Coriander Leaves, finely chopped
                              Lime wedges


                              Boil the potatoes and peel the skin. Mash them well free of lumps.
                              Add the salt and the dry mango powder. Mix well.
                              Cook this in a non stick pan on very low heat until quite dry.
                              Remove from the pan and transfer to a flat dish. Allow to cool.
                              In the pan toss the green gram sprouts, green chillis and some salt.
                              Pinch out four large balls of the mashed potato.
                              Pat one portion flat in your palm and shape in a shallow cup. Place some of the filling inside and roll to cover the filling well.
                              Flatten this in a thick disc.Repeat the process with the  other portions of the potato.
                              Press them lightly in the bread crumbs.
                              Heat a flat non stick pan. Place the patties well apart and fry in little oil until both sides have browned well.
                              Remove from the pan and place them on kitchen tissues to remove excess oil.

                              For the ragada:
                              Soak the yellow peas overnight. Wash in few changes of water and pressure cook until they are soft.
                              Chop the onions very fine.Puree the tomatoes and add the tamarind pulp to it.Heat the oil in a pan.
                              Add the onions and sauté them until translucent. Add the chilli paste and ginger paste and cook till they blend.Pour the tomato puree and tamarind pulp. Add some water and cook until the raw taste subsides.
                              Add to the cooking liquid the peas, salt and cumin powder.
                              Cook until the gravy thickens slightly. It is usually on a rare gravy.
                              Remove from the stove.Temper with cumin seeds crackled in oil and the curry leaves.Place the patties in a serving plate. Pour the ragada over it to almost immerse the pattice.
                              Top with the khajur imli chutney and the mint chutney and sev.
                              Thank you for visit

                              Grilled Chicken

                              cup plain yogurt, whisked until smooth
                              tablespoon cumin powder
                              tablespoon garam masala

                              Salt to taste
                              teaspoon chili powder
                              teaspoon Madras curry powder

                              Juice of 2 lemons
                              6 to 8
                              cloves garlic, minced
                              2-inch fresh ginger root, finely chopped
                              pounds boneless, skinless chicken breasts

                               In a large bowl mix the yogurt, cumin powder, garam masala, chili
                              powder, curry powder, ginger, salt, lemon juice and garlic. Add the chicken and toss it with the marinade.Cover and refrigerate for about 2 to 3 hours.
                              Preheat grill pan or an indoor electric grill to high.Place chicken on hot grill and cook for 5 or 6 minutes on each side,until charred at edges and chicken meat is firm and cooked. Serve hot.

                              Crispy Pappadum Bowls

                              On a hot grill, roast the pappadum until crispy, about 1 minute on each side. While still hot and pliable, using a tong place it in a medium bowl (or the shape you want) and immediately on to of it fit in a smaller bowl to get the shape.
                              Fill it with salads or small appetizers and serve.

                              Egg Schezwan fried rice,egg schezwan fried rice recipe,egg fried rice recipe chinese,egg fried rice recipe


                              Cooked rice - 2 to 3 cups
                              Finely chopped Garlic - 1 to 2 tsp
                              Onion - 1 small, chopped fine
                              Chopped mixed veggies - I used carrots, capsicum, beans
                              Spring onions chopped - 2 tbsp
                              Schezwan stir fry sauce - 3 or 4 tbsp
                               Eggs - 1 or 2
                              Oil - 1 to 2 tbsp
                              Salt to taste


                              Heat oil in a wok and add garlic. When you start getting the aroma, add chopped onions and veggies and fry it till veggies are cooked and crisp. Add spring onions and fry for a minute. Add the schezwan sauce and enough salt and combine well.In another pan, scramble the eggs with a little salt. Add the scrambled eggs to the wok along with rice and toss well on high fire for a few minutes.
                              Thanks for visit

                              kadai mushroom kadai mushroom masala recipe kadai mushroom by sanjeev kapoor


                              200 gm mushroom
                              1 capsicum
                               2 onion 
                               4 tomato 
                               1 piece ginger 
                              5-6 garlic buds
                              2 green chilly
                               1 tsp salt
                              1/2 tsp red chilly powder 
                               1 tsp coriander powder
                               1/4 tsp turmeric powder
                               1/2 tsp garam masala
                               4 tbsp ghee


                                Cut mushrooms into slices. Cut capsicum into cubes. Finely chop onions and tomatoes.Grind ginger, garlic and green chilies.Heat ghee in a pan and fry onions in it until it turns pink.Then fry ginger paste for a minute.Now put tomatoes and fry until ghee separates.Put salt, red chilly powder, coriander and turmeric powder.Now add mushrooms and simmer after adding 1/4 cup water.Cook until mushrooms softens.Then cook capsicum in it for 2-3 minutes and remove it from the flame.Now sprinklegaram masala.Serve hot.
                                Thanks for visiting

                                panner fish fry


                                • 1 (150g) cooked salmon fillet, skin removed
                                • 45g fresh paneer
                                • 60g natural yoghurt
                                • 20g minced red onion
                                • 55g besan
                                • 3g kasurimethi
                                • 1 tsp coriander powder
                                • Pinch of salt and pepper pwoder


                                Mash the salmon in a bowl with the paneer and then add the yoghurt, onion, chickpea flour, spices, salt and pepper and mix well. Form into small patties about 3 to 5cm in diameter.Heat the oil in a large non-stick frying pan (med to high heat) and fry the patties for about 2 to 3 minutes on each side, until golden brown. Serve with ketchup.

                                Paneer Peanut Fingers

                                Cottage cheese (paneer),grated 100 grams

                                Roasted peanuts 1 cup

                                Potato,roasted 1 cup

                                Amchur powder 1 teaspoon

                                Red chilli powder 1 teaspoon

                                Onion ,finely chopped 1 medium

                                Ginger-green chilli paste 1 tablespoon

                                Bread crumbs 1 cup

                                Fresh mint leaves,finely chopped 2 tablespoons

                                Salt to taste

                                Oil to deep fry

                                Chaat masala to sprinkle

                                Grind peanuts. Mix together potato, paneer, amchur, red chilli powder, onion, ginger-green chilli paste, breadcrumbs, peanuts, mint leaves and salt in a bowl.Divide the mixture into equal portions and shape them into fingers.  Heat sufficient oil in a fryer. Slide the fingers into the fryer and deep fry till golden and crisp. Drain on absorbent paper. Sprinkle some chaat masala and serve hot.



                                • 500 gms bengal gram flour (besan)
                                • 1 1/2 cup sour yoghurt
                                • 1 tsp ginger paste
                                • 1 tsp green chilli paste
                                • 2 tsps sugar
                                • 1/2 tsp turmeric powder
                                • 1 tsp lemon juice
                                • 2 tsps fruit salt/ baking soda
                                • Salt to taste
                                • For tempering: 2 tbsps oil
                                • 1 tsp black mustard seeds
                                • 1 tsp sesame seeds(nuvvulu)
                                • 6-8 curry leaves
                                • 2 green chillies slit lengthwise
                                • 1/2 cup warm water
                                • For garnish: 1/2 cup finely chopped fresh coriander leaves


                                • Sieve the gram flour. Mix it with the yoghurt and keep aside for 2 hours.
                                • Add the ginger and green chilli pastes, turmeric powder, salt to taste, lime juice and sugar and enough warm water to make a batter of pouring consistency. Mix well.
                                • Divide the batter into 3 equal portions.
                                • Prepare the steamer and grease a square/ rectangular pan to steam the dhokla in.
                                • Divide the fruit salt/baking soda into 3 equal portions and add one portion to a portion of the batter. Mix well. Pour this batter into the greased dish and put it into the steamer.
                                • Cook till done - when you touch the surface of the Dhokla your fingers should come away clean.
                                • Repeat with the remaining batter, adding the fruit salt/ baking soda to each batch of batter just before steaming.
                                • Allow the steamed Dhokla to cool slightly and cut into 2" squares.
                                • To temper, heat the oil in a wide, thick-bottomed pan and add the curry leaves, mustard and sesame seeds and green chillies. Fry till the seeds stop sluttering. Pour these into the warm water. Sprinkle this mixture all over the prepared Dhokla. Keep aside for 10 minutes.
                                • Garnish with the chopped coriander and serve with Tamarind and Mint-Coriander Chutney.

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