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Friday, April 22, 2011
Saturday, April 16, 2011
Sunday, April 10, 2011
Apple Sauce Lassi
Monday, April 4, 2011
Sweet Potato Boorelu
Chopped almonds fried in 1tsp of ghee-3tsp
Cardamom powder-1/2tsp
Ingredients for the outer covering
Rice-1 cup
Urad dhal-1/2 cup
Salt little
Other ingredients
Oil-to deep fry
Method
Soak rice & urad dhal together for 2 hrs.Grind it to a smooth thick batter(Like Idly batter).Mix salt & keep it aside.Mix all the stuffing ingredients together,shape it into small balls.Heat oil in a pan,take each ball dip it in the rice/urad dhal batter(ball should be fully coated with the batter).Put it in hot oil & deep fry it till cooked crisp & golden brown on all sides.Serve it hot.
Tuesday, March 29, 2011
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
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 semi tight dough)
Oil-to cook paratha
Method
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
Sabudana Vada |
(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)
Grated ginger - 1/2 tsp
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.
Thanks for visiting !
Saturday, March 19, 2011
Lettuce & Split Moonghdhal Pappu
Monday, March 14, 2011
Tamatar Ka Salan
Wednesday, March 9, 2011
Kobbari Pachadi /Coconut Pachadi /Andhra Style Coconut Chutney Recipe
(You can also add red chillies instead of green chillies)