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Wednesday, November 15, 2017

Quinoa Curd Bath Recipe / Curd Quinoa Recipe / Dahi Quinoa - Quick Lunch Box Recipe

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Curd Quinoa
Ingredients 
Quinoa - 1/2 cup
Water - 1 & 1/2 cup
Milk - 1/4 cup
Curd as needed ( around 1/2 cup )
Salt to taste
Grated carrot - 1 tbsp
Grated cucumber - 1 tbsp
Chopped coriander leaves - 1tsp
Ingredients for tempering
Oil - 1 tsp
Mustard - 1 /2 tsp
Ural dal - 1/4 tsp
Red chillies -1
Hing a pinch
Grated ginger - 1/8 tsp
Chopped green chillies -1
Curry leaves few
Cashew nuts - 4 (option)
Method
Heat oil in a pan and temper it with above ingredients and keep it aside.
Wash quinoa well and cook it with water till done.Add salt and slightly mash it.
Once the quinoa is warm add the milk,curd,carrot,cucumber,coriander leaves and the tempering. Gently mix everything and serve it with pickle .

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Sunday, November 12, 2017

Vazhakkai Varuval Recipe / Valakkai Fry / Raw Banana Fry Recipe

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Vazhakkai Fry
Ingredients for marination
Raw banana - 2 medium size
( Peel the skin and cut into semi thick slices )
Turmeric powder - 1/2 tsp
Salt to taste
Red chilly powder - 1 tsp heaped
Coriander powder - 1/2 tsp
Crushed fennel seeds - 1tsp
Tamarind juice - 1 tsp
Tempering
Oil - 1 tbsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Curry leaves few
Hing - a pinch
Method
Take a wide plate add all the ingredients mentioned under marination.
Mix well and leave it for 15 minutes.
Heat oil in a pan and temper it with above ingredients.
Now add the marinated mixture and in low flame fry till the vegetable is crisp and light brown on all sides.Switch off the stove.
Best served as side dish for rice.

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Sunday, November 5, 2017

Chilli Egg Recipe / Chinese Style Chilli egg / Egg Chilli Recipe / Indo Chinese Egg Recipe

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Chilli Egg
Ingredients for the egg omelette
Eggs - 2
Salt & pepper to taste
Water - 2 tsp
Oil - 1/2 tsp
Method
Beat the eggs with salt ,pepper & water till fluffy.
Heat a pan smear oil pour the egg mixture,spread it evenly.Do not spread it very thin.
Once its cooked flip the other side & cook.
Switch off the stove cool & cut into thick cubes.Keep it aside
Batter ingredients
Maida / All purpose flour - 3 tsp heaped
Corn flour or Rice flour - 2 tsp heaped
Soy sauce - 1/4 tsp
Chilli sauce - 1/4 tsp
Salt a pinch
Method
Take a bowl add the above mentioned ingredients.
Sprinkle some water and make a thick batter,add the cut egg pieces.
Mix it gently to make sure all pieces are well coated.
Heat oil in a pan carefully drop drop batter coated egg pieces one by one, deep fry till light golden brown on both sides.
Remove it on a kitchen tissue.
Other Ingredients
Oil- 3 tsp
Chopped onion - a handful
Chopped spring onions - 1/4 cup
Chopped ginger - 1 tbsp
Chopped ginger - 1/2 tbsp
Soya sauce - 1/2 tbsp
Chilly sauce - 1/2 tbsp
Maggie tomato chilli sauce - 1/2 tbsp
Tomato Ketchup - 2 tbsp
Vinegar - 1/2 tbsp
Sugar a pinch
Salt & pepper to taste
Method
Heat oil in a pan fry onion,garlic & ginger in high flame till its light brown.
Lower the flame and add all the sauces,salt & pepper powder & saute for a minute.
Pour very little water to get a thick gravy.
Add the fried eggs quickly toss them well.
Garnish with spring onions & serve them hot.
Best served with Chinese fried rice or serve it as a starter.

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Sunday, October 29, 2017

Chicken Ghee Roast / Mangalore Style Chicken Ghee Roast / Ghee Roast Chicken Recipe /Chicken Dry Roast

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Chicken Ghee Roast
Ingredients for grinding
Coriander seeds - 2 tsp
Whole pepper - 1 & 1/2 tsp
Kashmiri red chillies - 6
Methi / Fenugreek seeds - less than 1/8 tsp
Cardamom -1
Cinnamon - 1 small piece
Cloves -2
Ginger and garlic paste - 2tsp
Tamarind paste -2 tsp
Turmeric powder 0 1/2 tsp
Method
Dry roast above mentioned ingredients except tamarind paste,ginger & garlic paste and turmeric powder till light brown,Do not burn them.
Cool and put it into a blender add tamarind paste, salt,turmeric powder ,ginger & garlic paste.
Pour some water and grind it to a smooth thick paste.Keep it aside.
Ingredients for marination
Chicken - 1/2 kg cut into small pieces
Curd - 1/4 cup
Salt to taste
Above ground masala
Method
Take a wide bowl add the curd and ground masala to the chicken.
Mix well till its well coated,cover and rest it for 1 hour.
images of Chicken Ghee Roast / Mangalore Style Chicken Ghee Roast / Ghee Roast Chicken Recipe /Chicken Dry Roast
Chicken Ghee Roast
Other Ingredients
Ghee - 1/4 cup
Oil - 2 tbsp
Curry & coriander leaves for garnish
Jaggery - 1/2 tsp
Chopped onion - 2 tbsp
Method
Take a heavy pan add oil and ghee,add the onion and little curry leaves.Fry till its light brown.
Now add the marinated chicken in medium low flame roast till oil separated the pan.
Lastly add the jaggery and give a stir.
Switch off the stove and garnish with curry & coriander leaves.

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Tuesday, October 24, 2017

How to reduce the bitterness from bitter gourd / Karela


This is the best way i use to remove bitterness from bitter gourd.
Chop the vegetable to small pieces  or any size you want add 1 tbsp of wheat flour,little salt & turmeric powder.
Mix well and leave it for 30 minutes.
Squeeze out the water from the vegetable & rinse it well.
By this method you can get rid of 75 percent of bitterness.
Try out and let me know.

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Sunday, October 22, 2017

Bengali Layer Porota / Bengali Dhakai Paratha / Fried Layered Parota / Layered Flaky Fried Bread

images of Bengali Layer Porota / Bengali Dhakai Paratha / Fried Layered Parota / Layered Flaky Fried Bread
Bengali Layered Porota
Yields:7 porotas
Ingredients for the dough
All purpose flour / Maida - 1 cup
Oil - 1 & 1/2 tsp
Salt- 1/4 tsp
Water as needed ( less than 1/2 cup)
Other Ingredients
Maida for dusting
Oil for spreading & deep frying
Method
images of Bengali Layer Porota / Bengali Dhakai Paratha / Fried Layered Parota / Layered Flaky Fried Bread
Layered Porota
Take a mixing bowl add maida,salt & oil,mix it till it resembles like bread crumbs.
Pour water little by little till you form a soft dough.
Cover the dough & rest it for 10 minutes.Divide the dough into 6 or 7 equal size balls.

images of Bengali Layer Porota / Bengali Dhakai Paratha / Fried Layered Parota / Layered Flaky Fried Bread
Layered Porota
Take a ball and roll it out into a thin disc.Apply some oil evenly then sprinkle some flour on top.
Fold the disc into half again apply some oil and dust it with flour.
Start rolling the dough from one corner to the other end.Twist and press it like a coil (see picture).
Prepare all the ball the same way,cover it with a cloth & rest it for 10 minutes.
images of Bengali Layer Porota / Bengali Dhakai Paratha / Fried Layered Parota / Layered Flaky Fried Bread
Layered Porota
Now take each coil & roll it out into a semi thick circle.
Heat oil in a pan when hot slowly slide into the hot oil,deep fry the porota both sides till brown.
Remove it on a kitchen tissue for excess oil to get absorbed.
Serve it with kurma or any gravy you like.

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Sunday, October 15, 2017

Sweet Somas Recipe / Sweet Somasi Recipe / Kajjikayalu Recipe / Diwali Sweet Recipes

images if Sweet Somas Recipe / Sweet Somasi Recipe / Kajjikayalu Recipe / Diwali Sweet Recipes
Sweet Somas
Ingredients for the filling
Semolina/Rava - 1/4 cup
Grated coconut - 1/4 cup
Sugar - 1/4 cup
( I added 1 tbsp extra)
Cardamom - 8
Fried gram dal - 1 tbsp
Chopped cashew nuts -10
Ghee - 1 tsp
images of Sweet Somas Recipe / Sweet Somasi Recipe / Kajjikayalu Recipe / Diwali Sweet Recipes
Sweet Somasi
Method
Powder sugar,cardamom and fried gram dal to a fine powder.
Heat ghee in a pan roast cashew nut & rava till light brown,switch off the stove add the coconut immediately & mix it well.
Cool the mixture & add the powdered ingredients,mix well till everything is well combined.Keep it aside.
Other Ingredients
Oil to deep fry
images of Sweet Somas Recipe / Sweet Somasi Recipe / Kajjikayalu Recipe / Diwali Sweet Recipes
Sweet Somasi
Ingredients for the outer covering
Maida/All purpose flour - 1 cup
Ghee - 1 tbsp
Salt a pinch
Water little less than 1/2 cup
Method
Take a bowl add ghee and maida mix till it resembles bread crumbs.
Now slowly sprinkle water little by little to for a soft dough.
Cover & rest it for 5 minutes.Roll out the dough into a thin sheet.
Use a circle cutter to cut into small disc.Place 2 tsp of filling in the middle.
Clove it into half & seal it well by pressing with a fork or pleat to form a pattern.
Cover these somas with a cloth to prevent from drying.
Heat oil in a pan and deep fry in batches in medium low flame till crisp & light brown on all sides.Remove it on a kitchen paper,cool & store it in a dry air tight container.
Notes:
a) Fry the somas in medium low flame otherwise after sometime your somas will become soft.
b) Use any filling of your choice.
c) Sealing is very important otherwise the somas will open up and filling will come out.

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Thursday, October 12, 2017

Aloo Lachcha Recipe / Masala Aloo Lachha Recipe / Aloo Laccha Recipe / Deep Fried Masala Potato Sticks / Masala Aloo Sticks Recipe

Aloo Lachcha
Ingrddients
Medium size aloo /potato - 3
Salt to taste
Amchur powder/Dry mango powder - 1/2 tsp
Mint powder - 1/2 tsp
Chaat masala - 3/4 tsp
Red chilly powder - 1/2 tsp
Oil to deep fry
Aloo Lachcha Recipe / Masala Aloo Lachha Recipe / Aloo Laccha Recipe / Deep Fried  Masala Potato Sticks / Masala Aloo Sticks Recipe
Aloo Lachcha
Method
Wash and peel the skin of the potato.grate the potatoes to thin strips and soak it in water for 1 or 2 minutes.
Wash the potatoes well squeeze of the water and keep it on a strainer,repeat this process one more time to remove starch.Make sure there is no water.
Spread this potatoes on a towel to remove excess water.
Heat oil in a pan and deep fry in batches till crisp & light brown.
Remove it on a kitchen paper,while still warm sprinkle the spices & gently mix.
Cool and store it in air tight container.
Note:
a) If you don't have mint powder just microwave 10 mint leaves till crisp then cool,crush & use.

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