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Tuesday, March 29, 2011

Chicken Kheema Paratha

Ingredients for stuffing
Chicken kheema-1 cup
Salt & pepper -to taste
Garam masala-1/4tsp
Crushed onion-1/4
Crushed ginger & garlic-1tsp
Crushed green chillies-1
Chopped mint & coriander leaves together-2tsp
Turmeric powder-1/8tsp
Oil-1tsp
Jeera powder-1/2tsp
Amchur powder(dry mango powder)-2pinch
Covering ingredients
Whole wheat flour-1 cup
Salt to taste
(Mix flour,1tsp of oil & salt,pour little water & knead it to a soft dough)
Oil-to cook paratha
Method
Heat oil in pan add onion,green chillies & fry it till light brown.Add mint,coriander leaves,ginger & garlic & fry for 2 more minutes.Add the chicken kheema & all dry ingredients.Fry till its cooked & dry.keep the filling aside.Take a small ball of dough & roll it like a small poori.Take from filling place it in the center.Cover the dough to seal it well Roll it out into a semi thick paratha.Cook it on a hot tawa till light brown on all sides with little oil,till done.Serve it hot with any raita.



Friday, March 25, 2011

Sago Vada /Sabudana Vada / Sago Wada / Sago Patties / Maharashtrian Style Sabudana Vada /Javvarisi Vadai / Tapioca Fritters Recipe

Sago Vada /Sabudana Vada / Sago Wada / Sago Patties / Maharashtrian Style Sabudana Vada /Javvarisi Vadai / Tapioca Fritters Recipe
Sabudana Vada
Ingredients
Boiled & mashed potatoes-3 small or 2 big
Sago/Sabudana(big variety)-1 cup
(Soak in water for 2 hour, remove excess water/drain & keep it for 1 hour in a bowl,it should be dry & soaked well.Sprinkle water in intervals for the sago to get blotted.When pressed between your fingers the sago should mash easily.Then this is the right consistency)
Powdered peanut-1/2 cup
Cumin seeds-1tsp
Grated ginger - 1/2 tsp
Salt to taste
Chilly powder-3/4tsp
Chopped coriander leaves-a hand full
Oil-to deep fry
images of Sago Vada /Sabudana Vada / Sago Wada / Sago Patties / Maharashtrian Style Sabudana Vada /Javvarisi Vadai / Tapioca Fritters Recipe
Sago Vada
Method
Mix all above ingredients together in a bowl.
Make small tight balls & flatten it.
Heat oil & deep fry them in medium high heat till light golden brown on both sides & crisp.
Once you slide the vada into the hot oil do not flip immediately,wait for a minute and then turn it over otherwise the vadas will break
Serve it with any kind of dip.
Note:
a) Use only the white big variety,the tiny kind will not work out for this recipe.
b) Make sure the sago is well soaked & there is no hardness in the sago.Even after frying you can feel hardness in each bite.This step is very important
c) Sago quality differ so soaking time may vary.
d) Green chilly can be added instead of chilly powder.
e) While frying the oil should be medium high.
f) Make sure the mixture has no moisture otherwise you can't form tight balls.If it has moisture add a teaspoon of any flour to remove excess moisture.

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Saturday, March 19, 2011

Lettuce & Split Moonghdhal Pappu

Ingredients
Split green moongh dhal-1 cup
Chopped lettuce leaves-1 small bunch
Turmeric powder-1/4tsp
Salt to taste
Dry roast & make a smooth paste
Pepper-5
Jeera-1/4tsp
Coriander seeds-1/4tsp
Red chillies-2
Curry leaves-5Garlic-1
Coconut-2tbsp
Tempering
Oil-1tsp
Mustard-1tsp
Hing-1/2tsp
Method
Pressure cook lettuce,dhal & turmeric powder till soft.Mash it slightly.Add the ground paste,salt & give a boil.Temper it & serve it with hot rice.










Monday, March 14, 2011

Tamatar Ka Salan

Ingredients for masala
Onion cubed-1/2
(sauteed in 1tsp of oil till light pink)
Coriander seeds-1/2tbsp
Sesame seeds-1 & 1/2 tbsp
Poppy seeds-1tsp
Peanuts-1/8 cup
Red chilly powder-2tsp
Ginger & Garlic paste-1/4 tbsp
Methi seeds-less than 1/8tsp
Turmeric powder-1/4tsp
(In a mixi grind all above ingredients to a smooth paste with little water)
Other ingredients
Roma tomatoes-6
(make a cross on top & fry it in 2 tsp of oil till slightly roasted on all sides)
Tamarind juice semi thick-1 cup
Salt to taste
Curry & Coriander leaves-little
Tempering
Oil-1/2 cup
(You can reduce the oil if you are diet conscious)
Jeera-1tsp
Method
Heat oil in a pan temper it.Add the ground masala & cook it in medium flame till oil separates the pan.Now add the salt,tamarind juice & enough water for the gravy,cook till it is thick.Add the tomatoes give a boil,switch off the gas & garnish it with curry & coriander leaves.Excellent with pulao, plain rice or roti.

Wednesday, March 9, 2011

Kobbari Pachadi /Coconut Pachadi /Andhra Style Coconut Chutney Recipe

Kobbari Pachadi  recipe,Coconut Pachadi recipe,Andhra Style Coconut Chutney RecipeGrind below ingredients to a coarse paste
Coconut bits-1/2 cup
Green chillies-5
(You can also add red chillies instead of green chillies)
Dry roast urad dhal till light golden brown-2tsp
Salt to taste
Curry leaves-1tsp
Tempering
Oil-3tsp
Mustard-1tsp,Urad dhal-1/2tsp,Jeera/cumin-1/2tsp
Red chillies-1
Curry leaves-little
Hing-1/2tsp
Method
Heat oil in a pan & temper it.Pour this into the ground paste,mix & serve it with hot rice.



Thursday, March 3, 2011

Corn Bread Rolls

Stuffing Ingredients
Grated fresh corn-2 cups
Boiled,mashed potato-1
Curry powder-1/2tsp
Salt to taste
Garam masala-1/4tsp
Chopped mint & coriander leaves-little
Turmeric powder-little
Chopped onion-1/2
Green chillies chopped-2
Amchur powder-a pinch
(dry mango powder)
Ginger & garlic paste-1/2 tsp
Other Ingredients
Oil-to deep fry
Bread slices-12
(I used whole wheat bread)
Method
Heat 1tsp of oil & fry onion till its transparent.Add ginger & garlic paste,green chillies,grated corn & all dry ingredients.Fry till corn is well cooked.Switch off the gas & mix in the potato,mint & coriander leaves.Cool & make small balls & keep it aside.Wet the bread slices with very little water,squeeze out excess water by pressing it with your palm.Place a ball of filling in the middle of the bread ,cover it & make a tight ball.Heat oil in a pan & deep fry it till golden brown on all sides in medium flame.Serve it hot with any dip.