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Tuesday, March 29, 2011

Chicken Kheema Paratha / Kheema Paratha - Stuffed Kheema Paratha Recipe - Paratha Recipes

images of Chicken Kheema Paratha / Kheema Paratha  - Stuffed Kheema Paratha Recipe - Paratha Recipes
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
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 semi tight dough)
Oil-to cook paratha


Heat oil in pan add onion, green chilies & fry till light brown.

Add mint, coriander leaves, crushed 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 some 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 smeared and cooked well.

Serve it hot with any raita.

Thanks for visiting !

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
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
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.
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.

Thanks for visiting !

Saturday, March 19, 2011

Lettuce & Split Moonghdhal Pappu

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
Coriander seeds-1/4tsp
Red chillies-2
Curry leaves-5Garlic-1
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
Oil-1/2 cup
(You can reduce the oil if you are diet conscious)
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
Mustard-1tsp,Urad dhal-1/2tsp,Jeera/cumin-1/2tsp
Red chillies-1
Curry leaves-little
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)
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.

Monday, February 28, 2011

Almonds In White Kurma

Bay leaf-1
Cinnamon-a small piece
Fennel powder-1/4tsp
Turmeric powder-little
Other ingredients
Chopped onion-1/4
Slit green chillies-4
Coriander leaves-little
Blanched almonds-a hand full
Salt to taste
Ingredients ground to a smooth paste
Poppy seeds-1tsp
Coconut-2 tsp
Pottukadalai(roasted gram dhal)-2tsp
Heat oil in a pan & temper it.Add onion,green chillies,almonds & salt,fry till light brown.Pour the ground paste,add required amount of water.Cook the gravy till raw smell goes off & its thick.Switch off the gas,garnish it with coriander leaves & serve it hot with rice.

Thursday, February 24, 2011

Stuffed Kataifi

Today I am celebrating My Blog's 2nd Birthday.I thank each & everyone for making this a success & for your encouragement & support.

Loosened Kataifi pastry, thawed -1/2 packet
(Kataifi is a Middle Eastern pastry made from shredded phyllo dough)
Melted butter-1/2 cup
Chopped dates-15
Chopped almonds,cashew nuts,walnuts,pistachio-each a handful
Cinnamon powder-1/8tsp
( mix everything together )
Honey -3/4 cup
Sugar-2 cups
Water-2 & 1/2 cups
Cinnamon powder-less than 1/8tsp
Lemon juice-1tbsp
(Add all the ingredients in a pan and bring to a boil, then simmer over medium heat for 15 minutes. Keep the syrup hot until your Kataifi has cooled from the oven )
Grease a baking tray with butter.Spread a thick layer of the kataifi pastry.Pour 1/2 of the butter evenly on top of the pastry.Sprinkle the filling generously on top,again put the remaining pastry to cover the nuts.Pour the remaining butter evenly on the pastry.Bake it at 350 deg. for 30 minutes or till top is slightly golden brown.While still warm pour the hot syrup on top,let it spread evenly.Cool,cut & serve it.

Sunday, February 20, 2011

Stuffed Bhindi

Stuffing ingredients
Red chilly powder-1 tbsp
Coriander powder-1tsp
Roasted jeera powder-1tsp
Turmeric powder-1/2tsp
Salt to taste
Dessicated coconut powder-1 & 1/2tbsp
Chopped coriander leaves-2tsp
Amchur powder-1/8tsp
(dry mango powder)
Sesame seeds-1tsp
(mix all the above ingredients in a bowl & keep it ready)
Other ingredients
Bhindi(Okra/Lady's finger)-35
(cut the head & make a deep slit)
Curry leaves-little
Carefully stuff some mixture into the bhindis without breaking the slits.Heat oil in a pan & temper it.Arrange the bhindis inside the pan add the left over stuffing if any on top.Sprinkle very little water ,cover & cook it in slow flame till masala is well cooked & bhindis are soft on all sides.Serve it with roti.

Sunday, February 13, 2011

Chicken Kheema Mutter

Chicken kheema-2 cups
(ground chicken)
Frozen peas-1 cup
Chopped tomato-2
Chopped onion-1/4
Chopped green chillies-2
Curry & Coriander leaves- little
Ginger & Garlic paste-1 tsp
Salt to taste
Turmeric powder-1/4tsp
Chilly powder-1/4tsp
Dry roast & powder
Poppy seeds-1tsp
Cinnamon-a small piece
Fennel seeds-1/2tsp
Heat oil in a pan temper it.Add onion & green chilies fry it till light brown.Add the ginger/garlic paste & tomato,fry till well mashed.Add the dry powders,salt,peas & kheema,sprinkle some water cover & cook it till done.Add the ground powder,curry & coriander leaves,fry till oil separates the pan.Serve it with roti or rice.


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